Matt Tebbutt (Saturday)
Matt presents Food Unwrapped on Channel 4. Series eight of this award-winning food show is now in production. Matt, along with Jimmy Doherty and Kate Quilton, present the food and science series that travels the world to lift the lid on what’s really in the food we eat.
He is also one of the new lead presenters of Saturday Kitchen on BBC1……
Ben Bartlett (Saturday)
From a young age, I knew I wanted to be a chef. My mother is a phenomenal cook and I learnt about meat, fish and game from her. Even now she won’t let me in her kitchen! I started my catering training in Bournemouth studying 7061 and 7062 Food Skills and got my first job at Forte’s Restaurant on the seafront as a commis chef. The kitchen worked with an old-fashioned brigade system so you moved around doing everything from peeling to washing! It was……
Dean Edwards (Sunday)
Dean Edwards, has been a regular chef on ITV’s ‘Lorraine’ since 2010 but first made his debut on ITV’s ‘This Morning’ in September 2009 where he featured in a weekly cookery slot, creating dishes for the ITV audience. After coming second in BBC’s MasterChef Goes Large in 2006, he sought to change his life radically by leaving his career as a “digger driver” to pursue his love of cooking and food.
Deans’ ethos on food is that it should be achievable, simple and above all taste fantastic, after all food doesn’t have to be complicated. Dean’s inspiration……..
Laurence Henry (Sunday)
Sat Bains and John Freeman spotted his talent and have mentored and pushed him to grow as a chef. His versatility in the kitchen was very evident in the 2018 MasterChef: The Professionals series where, having cooked a lamb dish that was so impressive, the Observer Critic, Jay Rayner, said: “I have nothing critical to say!” Fellow judge, Marcus Wareing added: “He is inventive, creative and he leaves nothing behind in the kitchen. In my opinion he is the next generation.”
Laurence lives in Nottingham, where he worked for two years at…….
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.
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.
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.
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!
Simon is best known to us for his ferret demonstrations at Living Heritage Country Shows in the Countryside arena. However in recent years he has become a favorite in our Country Kitchen with a fascinating demonstration on how to cook rabbit. He will also be promoting his new book on the same subject.
Over the last few years Simon has been the focus of 7 rabbiting related DVDs and filmed/edited and produced From Field to Fork outlining the journey in preparing and cooking rabbit and his latest film, “Run Rabbit Run”. Most recently he has appeared on Fieldsports Britain, ITV’s Countrywise programme with Mike Robinson, BBC 4’s This Green and Pleasant Land, Jimmy’s Forest and Food Unwrapped on Channel 4 with ………………….