2020 chefs to be confirmed, 2019 chefs listed below.

Jack Stein (Saturday)

Jack was born in Cornwall and is the middle son of three boys. He began his career in the hospitality industry as a kitchen porter during school holidays in The Seafood Restaurant kitchen. At 16 he moved to front of house where he remained throughout his education. Jack completed a BSc in Psychology and an MA in Ancient History at Cardiff University.

Upon completing his masters in 2003, he then returned to The Seafood Restaurant as commis chef. After two years he took up the position of sous chef at Rick Stein’s Café for another year.

Following this, Jack then went on to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuya’s in Sydney, before exploring the Far East and Japan.

Upon his return to Padstow he re-entered The Seafood Restaurant as sous chef before moving on to a tournant role across the whole company, to become Executive Development Chef. Jack participates in ‘Cook with Jack Stein’ courses at Rick Stein’s Cookery School, where students cook alongside him. He also returned to the west coast of Australia, where he filmed ‘Jack Stein Down Under: Born to Cook’, exploring the cuisine of the region and cooking up dishes with produce he discovered along the way. The show aired on UKTV Good Food in August 2017.

Jack’s debut novel Jack Stein’s World on a Plate was published by Bloomsbury in July 2018.

Jack has also been an ambassador for the St Austell Brewery.

Jack’s television profile is rising fast. In the first half of 2019 he filmed the second series of ‘Born to Cook’, and a series with his brother called ‘Wine, Dine, Stein’ for South Africa. He’s also filmed ‘Inside the Box’ which transmits on Good Food in 2019.

Jo Pratt (Saturday)

Jo Pratt is a TV cook and best-selling author of several books, including The Nation’s Favourite Food, In the Mood for Food, In the Mood for Entertaining, The Madhouse Cookbook, In The Mood for Healthy Food and The Flexible Vegetarian. Her latest book, The Flexible Pescatarian, was published in March 2019 and has recently been awarded the Gourmand World Cookbook Award for best fish and seafood cookbook in the UK. Jo has previously been awarded a Gourmand writing award and was named one of Waterstone’s ‘Writers of the Future’ to celebrate their 25th anniversary.

Jo is also a regular contributor to magazines such as BBC Good Food and Waitrose Magazine and she often appears on TV shows such as the Sainsbury’s and Channel 4 tie-up ‘What’s Cooking?’ She is the former food editor for both Elle and Glamour Magazine and was named one of Waterstone’s ‘Writers of the Future’ in 2008, to celebrate their 25th anniversary.

When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines and on stage performing live cookery demonstrations and workshops/cookery classes.

There’s no stopping Jo – in 2014 she took on the restaurant world by collaborating with three female chefs, Sophie Michell, Gee Charman and Caroline Artiss, to launch The Gorgeous Kitchen. It’s a contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2: The Queens Terminal.

Studying Home Economics at John Moore’s University in Liverpool was where it all started. After graduating she worked with big name chefs such as Jamie Oliver, Gary Rhodes, Gordon Ramsay, and John Torode on everything from live cookery demonstrations to TV programmes.

Jo’s cooking style initially evolved from working with hugely talented restaurant chefs making the most delicious food – and translating their ideas into recipes for the everyday kitchen. She’s created a unique style and has become known for producing fail-safe, accessible and great looking recipes. They are written with her distinctive friendly and chatty manner, offering useful/practical tips and ideas along the way. The results are impressive recipes that we can all enjoy – whatever our ability, whatever the occasion.

As a result, many British and global companies choose to work with Jo as a brand ambassador or consultant on a variety of campaigns, including Flora, Jacob’s Creek, James Villa Holidays, Betty Crocker, British Potatoes, Gaggia, Leisure Cookers, Panasonic and Tilda Rice.

Jo had a passion for food from a young age. She grew up near Melton Mowbray in Leicestershire – a market town often referred to as the food capital of England and famous for their delicious Pork Pies. She now lives in London with her husband Phil (aka the best fed man in London) and their two children Olly and Rosa (Jo’s harshest food critics!).

Levi Roots (Sunday)

A favorite at Living Heritage Food and Drink Festivals is Levi Roots.

The phenomenal rise of Rastafarian musician Levi Roots is one of the most heart-warming business success stories to date. Levi made the big time by producing his Reggae Reggae Sauce, a delightful mix of barbecue and jerk sauce that won an exclusive contract in 2007 and was soon stocked in Sainsbury’s stores across Britain – Levi’s sauce is the chain’s fastest ever selling product.

Prior to that, Levi had been making the sauce from his home kitchen with the help of some of his seven adult children, selling the sauce at various small outlets in London, including a south London record shop. Levi’s secret recipe was inspired by his grandmother Miriam Small who taught him how to cook from the age of nine in Clarendon, Jamaica. Levi had the recipe in his head for years but didn’t start producing it until 1991 at the Notting Hill Carnival – where his ‘Rastaraunt’ was a popular feature for over 20 years.

His life changed when he was featured on the hit TV show Dragons’ Den. Two of the five judges were sufficiently impressed with Levi’s charming presentation, which included a song whilst strumming on his guitar, that they committed £25,000 each for a return share of 20 per cent of his company.

In the space of eight years, Levi progressed from a sauce entrepreneur to restaurateur when, in December 2015, he realised his ultimate dream of opening a Caribbean restaurant and The Levi Roots Caribbean Smokehouse opened its doors to the public, in Westfield Stratford City. Authentic sights, sounds and tastes of the Caribbean were brought to the masses.

Levi’s late entry into the culinary field came because of commitments to music. He was enjoying himself touring around the world, performing with icons such as James Brown, Dennis Brown, Michael Rose and Black Uhuru. He was nominated for a MOBO award in 1998 for his ‘Free Your Mind album’, and he sang ‘Happy Birthday’ to Nelson Mandela when the South African icon visited Brixton. He also used to play football with Bob Marley every Sunday in Battersea Park! Levi’s ‘Red Hot’ album was launched in 2009 by Sound Box Media and his latest record ‘Rise Above’ was released in 2015 and includes his infectious summer single, ‘Jam in the Streets’.

The rapid popularity of Reggae Reggae Sauce has seen an expansion of the brand, to include a wide range of sauces and products. His first cookery book, Reggae Reggae Cookbook was published by HarperCollins, in June 2008 and continues to sell extremely well. His second book, Caribbean Food Made Easy was published in August 2009 and was accompanied by a BBC2 series of the same name. Food For Friends (August 2010), Spice it Up (2011) and Sweet (July 2012) were to follow, all published by Mitchell Beazley. In 2013 Ebury published, Grill it with Levi.

Levi has also published a business book entitled You Can Get It If You Really Want (Mitchell Beazley, 2011), which charts his success and provides tips on how to get ahead in business.

Levi has many strings to his bow; he is a regular face on TV, features in newspaper and magazine cookery pieces and he is an incredibly charismatic and motivational keynote speaker. The philanthropist in Levi sees him giving back to the community and the young people in the UK today by visiting hundreds of schools, universities and prisons every year. Levi is also a proud ambassador of The Prince’s Trust.

Levi’s range includes:
Reggae Reggae Condiments
Reggae Reggae Cooking Sauces
Reggae Reggae Ready Meals
Levi Roots Soft Drinks
Levi Roots Desserts
Levi Roots Crisps

The Levi Roots Brand continues to blaze a trail while Levi’s warm and infectious ethos of Caribbean Sunshine continues to put music into food, and life everywhere across the nation.

Sebby Holmes (Sunday)

Sebby is the Head Chef and Owner of Farang London.

Farang London launched in 2015 having moved away from his position as Head Chef at the Smoking Goat, Sebby first opened Farang as a pop-up concept featuring food he loves, adventurous and innovative Thai street food with a changing menu featuring dishes such as ‘Heavenly beef and burnt chilli dipping sauce’ and ‘Sticky Pork with Salted Pumpkin’. Farang found it’s permanent home in Highbury, Islington where it has received rave reviews from London critics and built a steady fanbase of local customers as well as solidifying it’s position as a ‘must visit’ London restaurant. In 2018, Farang and Sebby, was extremely proud to receive a Bib Gourmand from Michelin, an award that celebrates restaurants serving exceptionally high quality food at affordable prices.

Sebby travelled to Asia in 2008 where he fell in love with Thai food. Despite having trained in traditional British cooking, Sebby returned from his travels, eager to replicate the amazing flavours he found in Thailand. Sebby started working at renowned London restaurant – The Begging Bowl where he worked his way to sous chef level, during his time at The Begging Bowl, Sebby began to get familiar cooking with more unusual ingredients, especially insects. From there, Sebby moved onto hugely popular Thai Streed food restaurant The Smoking Goat where he spent over a year as head chef, causing a stir in the industry with the restaurant becoming one of the most hotly reviewed restaurants of 2015.

It was through his experimentation with insect cooking that he met with Start-up Company EatGrub who are a wholesaler for edible insects in the UK. Sebby is the development chef for EatGrub, working on designing new products, dishes and menus. Their products are now stocked in Planet Organic stores throughout London, Ocado and 250 Sainsbury’s stores across the UK.

Sebby featured on ITV’s The Secret Life our Your House and as a guest on ITV’s This Morning where he showed how delicious eating insects can be. His personality and unusual skills make him perfect for TV.

Sebby graduated from Kingston University with a degree in Journalism in 2012 and his passion for writing has not waned. In his spare time, Sebby writes a food blog called Articuleat. Through his blog, Sebby tries to give readers an inside perspective to the exciting buzz of the food industry through a chef’s eyes, pop-up’s, insects, restaurants and Thai food.

Mark Lloyd

Cook, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior, Mark Lloyd is also an executive chef, CEO, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior.

Currently Executive Chef of Pomona’s in Notting Hill, Mark is focused on adding sustainability and true food ethics to the menu, reducing food miles, food waste and championing British small producers throughout the menu via FoodChain. He was Michelin listed for 2018 and 2019.

Renowned for his British wild food knowledge and true farm to fork ethos, Mark honed his skills in top establishments both in the UK and Europe. These skills saw him head up the first River Cottage Canteen.

He has a passion for shooting, fishing and foraging, has also reared his own livestock, set up chemical free kitchen gardens, poly tunnels and even a heritage orchard.

High profile clients include Premier League footballers and International Rugby players. Catered for exclusive parties including Rolls Royce, BMW, Aston Martin, Universal Music, Harrods, Caorunn Gin, Heineken, Balvenie Whisky etc, Mark was also Brand Ambassador/Executive Chef for Miele for 2010-2012.

TV credits include River Cottage, Great British Waste Menu, Market Kitchen, Hairy Bikers, BBC Breakfast, News 24, Worldwide, Channel 5 News, Rip Off Britain, SKY, Chef Race, BBC America, Food Network, Rip Off Britain and many, many more.

Mark works closely with Love Food, Hate Waste to promote healthy, cost friendly meals throughout the UK.

Crabstock Boys

Andy and Adrian with their tales of the open sea and how to cook what you catch. The guys will also be talking about their fantastic Fruit De Mer Restaurant, which will be running throughout the food festivals.

Crabstock® is about teaching people about the health benefits of eating Great British shellfish as well as the social and economic importance of supporting the country’s fishing industry. We fully believe that our shellfish is the best in the world and that we should do all that we can to keep all our wonderful, nutritious, sustainable shellfish on the menu.

Crabstock® is (also) a fantastic opportunity to engage local inland communities, and our tag line for many years has been “Bringing the Coast to the Countryside” Since 2015 we launched a pop up seafood Fruit-de-mer restaurant “Crab, Stock & 2 Smoking Lobsters” serving a full seafood platter featuring some of the finest and freshest UK Seafood and is located at various food festivals around the UK and every year it just goes from strength to strength.

Collectively known as The Crabstock Boys we tour the UK with our very unique Crab Picking, Fish Filleting and cookery demos, we like to think that we entertain the audience as well as educating them in a fun way.

In May 2019 we were proud to become Ambassadors for Love British Food.

Andrea Wallace

Andrea trained at Leith’s School of Food and Wine. Following her training she worked as a chef for several years gaining critical real life catering experience which has given her a wide range of knowledge. She then became a Senior Teacher at Leith’s teaching year diploma courses, part time and specialist courses. This role gave rise to media appearances both in TV and Radio and at the Good Food Show. You can now find her imparting her fun and informal demonstration style at Food Festivals and Game and Country Fairs around the UK.

The Foodies

On a budget? Oh well – fudgeit!

Serving up their new “Gastronomy Economy” The Foodies combine credit cuisine with eye-watering flavours, and they’ll have you splitting your sides as they knock up a feast from the most paltry of pantries! Hilarious sampling sessions with special diets catered for. Definitely contains nuts!

Two wannabe TV Chefs bring their own “Heston Blumenthal style” dishes to the table. However theirs have an added twist – they use ingredients you’d find in your cupboard already. Given the current financial situation they’ve conjured up “Gastronomy Economy” – example include – Tuc biscuits with Marmite (you’l;l either love it or hate it!). Turkish Delight infused with Flake garnished with Blueberries (they’re always half-price in the supermarkets) – you get the idea?

What can we say about them? Well they take cookery into a different plane. Toni Super-mare and Meredes De La Zouch demonstrate their inventive “Gastronomie Economie” by combining credit crunching cuisine with eye watering flavours. Once the audience sample their absurd concoctions they’ll leave them clutching their sides with laughter.

This food themed comedy act is funny as well as filling!

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