Venue
Snape Maltings,
Snape, Suffolk IP17 1SP
The students and lecturers at Suffolk New College’s prestigious restaurant Chefs’ Whites will be demoing their latest creations. The students will also be assisting our backstage teams throughout the weekend!
Masterchef The Professionals finalist Adam Spicer is Head Chef at The Greyhound in Pettistree, a historic grade 2 listed countryside inn with a daily seasonal ingredient-led menu. The concept is predominantly traditional English countryside cookery with a European influence. A large focus is on Suffolk’s seasonal produce, with game and nose to tail at the forefront of their menu.
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he’s now chef director across Cubitt House’s various pubs and restaurants, proving just how versatile his talents are.
Dominique was the winner of Channel 4’s The Great Cookbook Challenge by Jamie Oliver and is the creator of the award-winning The Woolf’s Kitchen chilli oils, sauces and pastes. She is inspired by her Thai roots and her love big, bold flavours.
William is a renowned restaurant critic, both for the Daily Telegraph and on BBC’s Masterchef and was the former editor of Waitrose Food. William will be speaking with George Pell of The Suffolk discussing all-things-food.
Originally from Norwich, Tom is a renowned Michelin starred chef with restaurants all over the world. He is also a regular on BBC’s Great British Menu.
More info coming soon!
Half of the duo that makes up local food business Brownie and the Bean, Charlotte is a founder/director, public speaker, advocate for women in business, and all-round power house of the food business world.
Clare is an award-winning food journalist writing for The Times, Guardian, Vogue, Telegraph, iPaper, Evening Standard, delicious magazine, BBC Good Food and Foodism amongst others, and author of The Female Chef and Hungry Heart: A Story of Food and Love
George is Group Head Chef for Adnams
CJ is the CEO of the Billingsgate Seafood School and for the last 20 years has been delivering a large programme of courses for chefs, caterers, catering students and members of the public, and now runs Kent Seafood.
Having entered the world of professional cooking at the age of just fifteen, Tom has gone on to become one of the UK’s most exciting chefs. In 2019, he became the youngest head chef in The Grill at The Dorchester’s history.
Entirely self-taught, Ivan is proof that passion, hard work and natural talent can lead to great things in the kitchen. At his restaurant Native, he works closely with co-founder Imogen Davis to showcase the wild, foraged and often overlooked ingredients from the British countryside.
Chef patissier at Raymond Blanc’s Le Manoir Aux Quat’Saisons, and judge for BBC’s British Bake Off The Professionals, Benoit knows his sweet treats!
Drinks writer and consultant Bert learned his craft at some top notch addresses: La Belle Epoque in Manchester, Le Manoir aux Quat Saisons, and the Clove Club in Shoreditch. He then went on to open the Mandrake Hotel as Head of Wine. Bert will be debunking wine and doing some delicious tastings.
South Cambridgeshire based farmer’s wife, and mother of two girls, Jenny Jefferies is an award winning Author, Columnist and Radio Producer/Presenter. Jenny compiled the successful book series For The Love Of The Land and For The Love Of The Sea published by Meze Publishing.
Snape Maltings,
Snape, Suffolk IP17 1SP