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.

Athina Selina is the co-founder of The Magic Whisk, a microbakery based in St Austell, Cornwall. Originally from Greece, Athina moved to Cornwall in 2021 with her partner Bruno after spending a decade in London, where they gained extensive experience working in prestigious five-star hotels such as The Dorchester and The Berkeley. Athina’s culinary journey began in London, where she honed her skills as a pastry chef and worked at renowned establishments including the Royal Lancaster Hotel.

The Magic Whisk started as a blog where Athina shared her passion for baking and patisserie, which has now grown into a successful bakery. Known for their delicious patisserie treats, including their signature Basque cheesecake, Athina and Bruno operate from a vintage pink van, delivering their baked goods across Cornwall and participating in local markets. Their dedication to quality and community is evident in their efforts to expand their business and engage with customers both locally and through various online platforms.

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, also known as Andi Tuck, is a prominent chef from Cornwall, currently leading the kitchen at Tartan Fox in Newquay. Known for his passion for open-fire cooking and creating innovative flavor combinations, Andrew has made a significant mark on the Cornish food scene. His culinary journey began at a young age, inspired by fishing trips with his father and starting his career as a kitchen porter at 14. Over the years, he has worked with notable chefs like Ben Quinn and Simon Stallard and has been featured on Rick Stein’s Cornwall Series 2.

Andrew gained wider recognition through his appearances on BBC Two’s Great British Menu in 2023 and 2024, where he showcased his skills and creativity, becoming a regional semi-finalist. Before his current role, he was the head chef at the award-winning St. Kew Inn, which ranked 36th on the Estrella Damm Top 50 Gastro Pubs list. His dedication to using local, seasonal ingredients and his innovative approach to cooking have earned him a loyal following and numerous accolades in the culinary world​

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​

Ondine Hartgroves, an award-winning chef and former MasterChef quarter-finalist, showcases her culinary talent at her poolside restaurant Hart of the Valley situated in the picturesque ground of the Valley Holiday Resort Carnon Downs.

Ondine has graced the stages of food shows as chef & compere alongside renowned chefs like Matt Tebbott, Jean Christophe Novelle, and Sophie Grigson. Her expertise extends to previously running her own pub and earning accolades as commended Spice Chef of the Year and finalist Chef of the Year in Northampton for four consecutive years. Returning to her beloved Cornwall, Ondine curates unforgettable dining experiences through restaurant and private dining ventures, emphasising locally sourced ingredients and her unique culinary flair while staying attuned to food trends.”

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 launched the popular brand Stewed! into supermarkets. By 2010, stewed! was available across the length and breadth of the UK, including supermarkets, farm shops and delis with a range of six recipes. This then led him to start specialising in one-pot cookery writing.

Alan has written 3 successful one-pot cookbooks with the latest, Foolproof One Pot and Foolproof Veggie One Pot now available nationally and overseas.

Since the days of Stewed!, Alan has headed up food teams at Gousto and PIcturehouse CInemas and now is Head of Cookery at Truro School where he took up the helm at the start of 2023. He leads a team that delivers high quality cookery classes to Truro School students as well as creating and delivering a range of classes to the general public in the evenings and weekends.

His recipes have been regularly published by the national press, including The Times, who featured him under the banner “The UK’s top foodies” alongside seven chefs, including Heston Blumenthal.

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.

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.”

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.

Born in Canterbury in Kent, Steve grew up in the garden of England, deep in the
Kent countryside. Surrounded by hop gardens and apple orchards, strawberry fields
and fresh vegetables, seasonal produce quickly became a part of everyday life. It
was no surprise that, having been so inspired by fresh local produce from such a
young age, Steve chose to become a chef and use all these amazing ingredients to
their maximum potential.

Steve has worked in restaurants and hotels throughout the UK, from high end
London eateries to a waterside hotels in Cornwall and from a Michelin starred hotel
to a Gastro pub on the Isles of Scilly and now the Golf course at Perranporth.
​
His philosophy is straightforward – keep things simple, and let the food speak for
itself. Using the finest Cornish seafood, local meat and vegetables to create delicious
and exciting dishes is my aim and passion.  A true foodie Himself, Steve strives to
create the best dining experience he possibly can.

Victoria Amran, co-founder and managing director of The Cornish Food Box Company, launched the business in 2010 alongside her sister, Lucy Jones. The venture was born out of a desire to make local Cornish food more accessible to customers through convenient home delivery. The company collaborates with over 200 local farmers, fishermen, and food producers, helping to promote sustainable, local agriculture while providing customers with fresh, high-quality produce. Their mission centers on supporting Cornwall’s rural economy by ensuring that farmers and producers receive fair compensation and a year-round market​

Victoria’s entrepreneurial journey has been marked by her deep connection to Cornwall and her commitment to sustainability. Prior to founding The Cornish Food Box, she ran a business in Indonesia, facing significant challenges, including legal battles over corruption, which she successfully navigated. Her passion for Cornwall and its people is a driving force behind her work, and she views the business as not just a commercial endeavor but a community hub that benefits both producers and customers​

Clare Potts is a renowned cake designer and the owner of Peboryon, a luxury cake studio known for its bespoke wedding and event cakes. With over a decade of professional experience, Clare first ventured into cake making through her business, Claire’s Sweet Temptations, which grew from creating cakes for a local café into a well-respected wedding cake service.

Her journey with Peboryon began after forging a friendship with the brand’s founders, Christine and Phil Jensen. In 2021, Clare was entrusted with taking over the Peboryon brand, which has become celebrated for its intricate sugar work and use of local, high-quality ingredients. Clare’s cakes are not only known for their visual appeal, with delicate handcrafted sugar flowers, but also for their focus on flavor, offering a range of creative options from lemon and elderflower to passionfruit and white chocolate​

Dave Waters is the head chef at Hotel Meudon near Falmouth, Cornwall, a role he took on in 2023. Born and raised in Cornwall, Waters has deep roots in the region’s food culture. He began making a name for himself at the Victoria Inn in Perranuthnoe, where he earned two AA Rosettes and inclusion in the Michelin Pub Guide. He then worked as a sous chef at Restaurant Nathan Outlaw, a two-Michelin-star establishment, during which the restaurant was recognized as the best in the UK by the Good Food Guide in both 2018 and 2019.

Waters’ approach at Hotel Meudon is centered around simplicity and high-quality local produce, with a particular focus on Cornish seafood. He also draws on his personal love for Southeast Asian flavors, influenced by his partner’s Thai heritage. His future plans at the hotel include using the on-site gardens to grow herbs and vegetables for the kitchen, enhancing the hotel’s farm-to-table dining experience​

Kevin Viner’s culinary journey began at the Royal Military Academy Sandhurst, where, as a teenager, he prepared meals for private dinner parties hosted by Princess Anne. By the age of 23, he became the youngest lecturer at the Army School of Catering.

Kevin has won several prestigious cooking competitions, including being named UK National Chef of the Year in 1998 and receiving the AA Chef of the Year award in 1999, voted for by his peers. He was also recognized as one of the ‘Top Ten Chefs of the Last Decade’ by the AA.

As part of the British Team of Chefs, Kevin earned Gold medals at the World Culinary Olympics in Frankfurt and holds various awards from Salon Culinaires across Europe and North America. He made his mark as the chef-proprietor of Pennypots, the first Michelin-starred restaurant in Cornwall, which also received 3 AA rosettes and was highly regarded in major food guides.

Later, Kevin was the chef-proprietor of Viners Bar & Restaurant in Summercourt, Cornwall, and Viners Café at Kingsley Village. In 2005, Viners Bar & Restaurant earned a Bib Gourmand from the Michelin Guide.

Kevin has served as a judge at national and international culinary competitions, including acting as Chairman of Judges in the Live Theatre at Hotelympia, the UK’s leading catering exhibition. He is also dedicated to mentoring young chefs, helping them refine their skills in top-class food production.

In 2009, Kevin appeared on The Hairy Bikers’ Food Tour of Britain in a cook-off to determine the dish that best represents the taste of Cornwall.

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​

Tony Duce is a prominent figure in the culinary and hospitality education sector, serving as the Deputy Team Leader of Hospitality at Truro and Penwith College. With a strong focus on supporting the next generation of chefs, Tony has played a key role in designing and delivering courses that cater to both fine dining and high-volume food production environments. His commitment to training aligns closely with local Cornish businesses, ensuring students get industry-relevant skills and experience.

Tony has been instrumental in establishing apprenticeships, such as the Pro Chef Level 2 qualification, which supports learners in mastering their culinary skills while working in some of Cornwall’s best kitchens, including partnerships with St Austell Brewery and Rick Stein’s restaurant group. Beyond his work at the college, Tony frequently engages in hands-on demonstrations at events and collaborates with well-known chefs like Paul Ainsworth to inspire students​