Since growing up in his parents’ guesthouse in Southampton, Paul Ainsworth has spent a lifetime in hospitality. Watching and helping his parents at work, he developed a strong sense of drive and determination from the outset. His career has led him from Southampton to London and finally Cornwall, where Paul began his restaurant empire, The Ainsworth Collection, that includes the Michelin-starred Paul Ainsworth at No6; CiCi’s, a relaxed bar above the restaurant; a Mediterranean-style bistro, Caffè Rojano; Padstow Townhouse, a boutique 6-bedroom hotel, and The Mariners Public House, Paul's take on a traditional pub. Supported by his wife and business partner Emma Ainsworth, alongside their two daughters, Aricie (born 2016) and Audrey Bloom (born 2024), the couple offer outstanding hospitality across the entire group.

July 2024 saw the release of Paul’s debut cookbook, For the Love of Food, which became a Sunday Times Bestseller in under a week of publication. Inspired by the culinary memories that have made up his life, each segment explores a different chapter of his journey and the restaurants that have helped him grow. From land to sea, the book has comforting classics covered, in addition to showstoppers reminiscent of his work at Michelin-starred Paul Ainsworth at No6.

Ben Quinn is a renowned chef based in Cornwall, UK, known for his innovative approach to cooking and hospitality. He is the founder of Woodfired Canteen, a venture that specializes in unique dining experiences, often involving cooking over fire and communal dining setups. Ben has a rich background in the culinary world, having worked in top restaurants across the UK and Australia. His early memories of cooking for his large family in County Donegal fuel his passion for creating memorable dining experiences centered around human connection and good values.

Ben has been actively involved in various culinary events and collaborations, including feeding NHS staff during the pandemic and participating in major food festivals like Meatopia and Wilderness Festival. His approach to sustainable and community-focused food practices is evident in his work with Newquay Orchard, where he supports a community-supported agriculture model to reduce food miles and promote a circular economy in food production.

Candice Brown is a baker, pub landlady, cookbook author, and winner of The Great British Bake Off. Known for her vintage style and nostalgic bakes, Candice grew up in the pubs her parents ran—an upbringing she famously paid tribute to with her iconic gingerbread pub showstopper. She learned to bake from her beloved Nan, a legacy she honours in every recipe.

Since her Bake Off win, Candice has published two cookbooks (Comfort and Happy Cooking), appeared on shows like This Morning and Ainsley’s World Cup Flavours, and become a regular at food festivals across the UK. She now runs The Greenman Pub in Eversholt with her brother, where she’s just as likely to be behind the stove as she is behind the bar. With a passion for simple, seasonal food and a big heart for charity work, Candice brings warmth, humour and heart to everything she does.

Chef Director Jack was born in Cornwall and is the middle son of Rick and Jill Stein. His love for the
hospitality industry, in particular the kitchen and food-side of things, was apparent from a young
age. He kicked off his career working as a kitchen porter during the school holidays and at 16 tried
his hand at front of house, working as a waiter throughout the remainder of his professional
education. He studied at Cardiff University, completing a BSC in Psychology before going on to do a
Masters in Ancient History. However, his heart was set on cooking and upon graduating he re-
entered the family business as a Commis Chef at The Seafood Restaurant before becoming Sous Chef
at Rick Stein’s Café.
Jack has since worked as a chef at restaurants across the world, including La Régalade in Paris,
before extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s,
Sydney.
Jack has been Chef Director of our restaurants since 2017 and under his leadership, the business has
undergone much change including the launch of his own cookery course at the Rick Stein's Cookery
School.
Jack is a familiar face on television, has filmed series’ including Wine, Dine and Stein (co-hosted with
brother Charlie), Jack Stein: Born to Cook on SBS and UKTV food, and Inside the Box. Plus,
appearances on Saturday Kitchen, Sunday Brunch, a regular spot on Packed Lunch and has also
featured in every series of ITV’s Cooking with the Stars.
He is also the author of cookbook, World on a Plate, released by Bloomsbury Cooks and Absolute
Press.

Meet Holly Harwood – Founder of Holly’s Gin

Hailing from Cornwall and armed with a history degree, Holly Harwood discovered her passion for gin while shaking cocktails at a Cornish gin palace during her university years. A role as the first-ever ‘Gintern’ for ILoveGin.com gave her the opportunity to travel, learn the industry inside out, and realise her dream of founding her own gin brand.

In 2018, encouraged by her love of research and vintage style, Holly launched Holly’s Gin after a successful crowdfunding campaign and years of recipe development, often crafted in the early hours of the morning. Hand-distilled in Cornwall at Trevethan Distillery using pure Cornish spring water and nine carefully chosen botanicals including passionflower, gentian root, and orange, each bottle is hand-finished by Holly herself, from tasting to labelling.

Inspired by her love of Art Deco and vintage flair, Holly’s Gin comes in a striking frosted green bottle with gold detailing and a Cornish shell logo. Award-winning and independently owned, it offers a clean, classic London Dry style with Cornish character and exceptional quality that has won fans far and wide.

Neil Ridley is an award-winning professional drinks writer,
broadcaster, consultant, host and presenter with over 15 years of
food and drink industry experience.
He has been shortlisted four times as a ‘Communicator Of The
Year’ by the International Wine and Spirits Competition (IWSC) and
his first book, co-written with Joel Harrison, Distilled: A Guide To
The World’s Best Spirits (Octopus Publishing), was awarded ‘Best
Drinks Book’ in The Fortnum & Mason Food and Drink Awards. He is
also the author and co-author of a further 7 books on drinks,
cocktails and bar culture.
Neil is also an experienced and highly versatile TV host and
presenter, serving as a resident drinks expert on Channel 4 Sunday
Brunch. He also appeared on Saturday Kitchen and ITV This
Morning.

Eddy Rains is Head Chef at the much-loved Halfway House in Cornwall, where he brings classic French technique to the best local, seasonal ingredients. His food is simple, honest, and flavour-driven—showcasing the kind of cooking that speaks for itself.

Eddy’s culinary journey has taken him all over the world, from Somerset to Switzerland, Australia to Italy, and back again. After 11 years leading the kitchen at The Wheatsheaf in Combe Hay near Bath, he made the move to Cornwall, where he’s spent the past four years building a loyal following at the Halfway House. Expect thoughtful plates, beautifully executed, and rooted in a deep respect for produce and place.

Annie Seaborne is the passionate force behind My Fish Kitchen, a hands-on seafood education business rooted in Cornwall’s coastal traditions. A lifelong advocate for sustainable fishing and seafood skills, Annie has spent years demystifying fish prep for home cooks and chefs alike — from filleting freshly caught mackerel to mastering shellfish. Her practical, no-fuss approach to seafood makes her workshops and demos both engaging and empowering.

Annie’s background as a fishmonger, combined with her warm teaching style, has made her a favourite at festivals and cookery schools across the South West. Whether she’s hosting filleting workshops, talking sustainability, or helping people gain confidence with fish for the first time, Annie brings a wealth of knowledge — and a deep love for Cornwall’s fishing heritage — to everything she does.

Charlie Walters may be just 22, but he’s already making serious waves in the culinary world. Born and raised in Cornwall, Charlie started working in kitchens at 14—and never looked back. After sharpening his skills at top coastal restaurants like The Mariners in Rock and The Sardine Factory in Looe, he shot to national attention as a Finalist on MasterChef: The Professionals in 2023, impressing judges and viewers alike with his refined, produce-led cooking.

Now, in 2025, Charlie has taken the bold next step—opening his first solo venture, Narla in Fowey. The restaurant is a celebration of modern Cornish cuisine, showcasing Charlie’s signature style of thoughtful, seasonal small plates rooted in local ingredients. Creative, ambitious and proudly Cornish, Charlie is one to watch—and one you won’t want to miss at this year’s festival.

Treway Farm are award winning pasture fed beef, lamb and turkey farmers. Kate Martin, alongside her husband Will, runs Treway Farm in Grampound, Cornwall.  They are first-generation farmers who bought the farm in 2007 with a passion for traditional farming methods and high animal welfare standards.  The couple diversified into turkey farming in 2016 and have grown their operation significantly, adhering to the Golden Turkey Standard, which ensures their birds are reared to the highest welfare standards and fed a natural diet, contributing to their exceptional flavor.

The Martins’ commitment to sustainability and quality extends to their beef production as well. Their shorthorn cattle are grass-fed and raised to develop fine marbling and deep flavor, with the beef being dry-aged for 28 days. Treway Farm products are sold directly to customers at local markets and through their website, reflecting Kate and Will’s dedication to maintaining a close connection with their community and customers​

Tom’s career in cooking began after he discovered his passion while working part-time in a local pub, despite his initial focus on Business and Further Maths. He worked his way up through various kitchens, from large gastropubs to boutique hotels, and trained at The Driftwood Hotel in Portscatho under Michelin-starred chef Chris Eden. Embracing the community spirit of gastropubs, Tom took over The Rising Sun a decade ago, transforming it into a celebrated venue.

Under Tom’s leadership, The Rising Sun has earned numerous accolades, including Cornwall, South West, and Visit England Tourism Awards, Trencherman’s Awards, Taste of the West Best Dining Pub, and a spot in the Top 100 Gastropubs list. Tom’s approach to menu development emphasizes seasonality and local sourcing, reflecting a dynamic menu that evolves with nature. He values the relationships with local suppliers, integrating their expertise to create dishes that celebrate the best of Cornwall’s produce. Tom believes in the synergy of seasonal ingredients, stating, “What grows together goes together,” ensuring that The Rising Sun’s offerings are both fresh and innovative.

Nick Hemming is the award-winning chef and owner of The Heron Inn in Malpas, Cornwall. With over 35 years of culinary experience, Nick has a passion for fresh, locally sourced seafood, which is reflected in the gastropub’s menu that changes with the seasons. His dedication to quality and local produce has earned The Heron Inn numerous accolades, including the “Licensee of the Year” by the British Institute of Innkeeping in 2022. Nick and his wife Amanda have transformed The Heron Inn into a popular destination for both locals and visitors, known for its exemplary hospitality, stunning riverside views, and delicious, sustainably sourced dishes​

Charlotte Vincent is a highly acclaimed chef known for her dynamic and innovative approach to cooking. Starting her culinary journey in the British Army, Charlotte honed her skills working alongside the renowned chef Michael Caines at Gidleigh Park. After a decade away from the kitchen pursuing a career in science, she returned to the culinary world as the head chef at The Five Bells in Devon, where she quickly made a name for herself, earning the pub a spot in the UK’s Top 50 Gastropubs.

Charlotte’s cooking is deeply inspired by the local landscape, with a focus on using superb local ingredients. She is particularly passionate about creating vegan dishes, showcasing her versatility and creativity in the kitchen. Her talent has also led her to compete twice on the BBC’s Great British Menu, where she represented the South West region. Now, as the head chef at Colson’s in Exeter, Charlotte continues to push culinary boundaries, drawing inspiration from her surroundings and the vibrant food culture of the West Country​

Andrew Tuck joined The Tartan Fox as Senior Sous Chef when it first opened, working alongside Chef Adam Handling MBE. Within a matter of months, he was promoted to become the first Head Chef of the pub. A well-known Cornish chef, his cooking style
incorporates creative fire and smoking methods and Cornish local ingredient sourcing.
Working with Chef Adam has further developed his relentless passion for cooking and
sustainability.

Andi first fell in love with food whilst fishing in Cornish waters with his father as a young boy
and has since led St. Kew Inn to 36 th in the Estrella Damm Top 50 Gastropubs list. A rising
star on the British food scene, known for his fire cooking skills, Andi has also featured on
Rick Stein’s Cornwall Series and competed on the 2023 and 2024 series of Great British
Menu, representing the Southwest and showcasing his food on a national level of
excellence.

Ugo Massabo, the founder of The Cornish Italian, transitioned from a career in theatre to culinary entrepreneurship, inspired by his late father’s tiramisu recipe. Originally from Garbagnate Milanese, Italy, Ugo began his venture in 2018 by hand-making tiramisu in eco-friendly glass jars using high-quality Cornish and Italian ingredients. His tiramisu, branded as TiramisUGO, quickly garnered acclaim, winning awards such as the Gold Taste of the West and a One Star Great Taste award.

During the COVID-19 pandemic, Ugo adapted by delivering Italian ready meals directly to customers’ doors, which helped his business thrive. He later expanded his offerings with The Cornish Italian Trattoria, a food truck providing authentic Italian street food across Cornwall. This venture led to the establishment of his first restaurant, bringing a touch of Italian culinary excellence to the heart of Cornwall​

Dan Oliver.
18, having grown up in his parents Bistro in Padstow, despite warnings from his Dad (Adrian), Dan has started his chef career. He’s just finished 2 years full time at Truro College, with time spent at Paul Ainsworth’s Rojanos, The Harbour Hotel and The Halfway House . With Lottie Gentile they achieved Highly Commended at this years Sausage Roll Off in London

Adrian Oliver, arrived in Cornwall nearly 30 years ago, running Margot’s Bistro for many years. Having sold the bistro a few years ago, Adrian now works as a Private Chef, Market Trader, Street-food Chef, Pirate, and generally helping others in Hospitality when he can.Proud Ambassador for Hospitality Action and Supporter of Padstow Lifeboat.

Alan has always been a keen lover of food, using his time spent travelling around the world and studying languages to further his knowledge.  After his studies, Alan had a stint at the wholesale arm of Brindisa, where he learnt huge amounts about Spanish cooking. After a few years spent overseas and time upskilling at Leiths School of Food and Wine in London.

Alan Rosenthal moved to Cornwall in January 2023 to become head of Cookery at Truro School. Alan now works as a freelance private chef, cookery teacher and food writer, running supper clubs and his ‘market to table’ cookery classes from his home in Falmouth.  Alan has written 4 acclaimed cookbooks, most recently Foolproof One-Pot and Foolproof Veggie One-Pot both available to purchase from him at the festival.

Elly works as a freelance sommelier helping to teach people about wine and help them get the most enjoyment from it as possible. She also works as an educator and lecturer working both freelance and for Truro and Penwith college, where she teaches front of house to the full time students there.

Believing it’s all about making wine as fun and accessible, she loves bring able to bring wine to the festivals and share her passion for wine.

Chris Jarrett, widely known as “The Bearded Barman,” is a celebrated mixologist and cocktail expert based in Cornwall. His career in hospitality began after moving to Cornwall, where he initially worked at a small boutique hotel. His passion for cocktails truly ignited during his time at Mannings in Truro, where he became captivated by the art of mixology, focusing on layering flavors and crafting balanced drinks.

Chris is renowned for his inventive approach to cocktails and has become a well-known figure in the local bar scene. He co-founded 2 Beards, a cocktail bar overlooking St Austell Bay, where he curates a sophisticated cocktail and drinks experience. His signature cocktails are celebrated for their creativity, often using local ingredients and showcasing his deep knowledge of spirits. In addition to 2 Beards, Chris has designed cocktail menus for prominent venues like Kota Kaiin Porthleven, where his expertise continues to draw attention from both locals and tourists​

Lou Rose is the visionary behind Ost, a stylish café located near Truro Cathedral. After relocating from London to Truro during the pandemic, Lou, a designer by trade, seized the opportunity to transform a long-vacant pasty shop into a vibrant eatery. Ost, which means “host” in Cornish, reflects her commitment to sustainability and community. The café is known for its innovative use of local Cornish produce, street food flavors, and a cozy, welcoming atmosphere designed with repurposed materials. In a short time, Ost has become a beloved spot in Truro, offering a unique dining experience in the heart of the city​

Cornish born and bred, Nick started cooking when he was fifteen years old, then trained under chef legends Keith Floyd and Jean Christophe Novelli. As a young chef, Nick headed the kitchens at The Headland Hotel, The Rosevine, and The Beach Hut at Watergate Bay. After a few years set aside to bring up his young daughter, Nick then after a chance-meeting took on the franchise at Lusty Glaze Beach, where he refined his coastal food styles further alongside teaching the students at Jamie Oliver’s Fifteen Foundation.

Returning to the south coast, Nick took up the reins at The Greenbank in Falmouth as Head Chef. Building the business back to former glories, Nick and the team re-opened the hotel’s below-decks pub, The Working Boat, and gained the coveted two AA rosettes which retain at the hotel. Handing the kitchen over to Bobby Southworth in 2018, Nick became Executive Chef of sister hotels The Greenbank, The Alverton, and The Penventon, and most recently the newly acquired Falmouth Hotel – with the group now sitting proudly under the banner of the Cornwall Hotel Collection.

Nick’s passions are still all things food alongside the outdoors – he’s a keen fisherman, golfer and walker (with his black Lab, Lyra). Nick is an advocate of the industry and for young upcoming chefs, often showcasing their talents at food festivals and demonstrations, and heading a strong apprenticeship scheme within the hotel group. Nick’s ethos is simple and refreshing – “stay honest, keep things simple and concentrate on what we do best.”