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 the 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.
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
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.
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.
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!