Jo Pratt (Friday)
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
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……
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.