The Porthleven Food Festival has announced the first wave of leading chefs headlining this year’s event.
Presented by acclaimed chef Jude Kereama alongside, celebrity chef, broadcaster and returning festival supporter Anthony Worrall Thompson, the 2023 (April 21-23) chef line-up includes:
- Tom Barnes – Executive head chef at Simon Rogan’s flagship three Michelin Star L’Enclume restaurant and Rogan & co in Cumbria. Famed for its sustainable approach and use of hyper-seasonal produce, the critically acclaimed L’Enclume was recently named ‘most exciting’ restaurant at the Good Food Guide Awards.
- James Knappett – Chef patron of two Michelin Star Kitchen Table in London. Having worked in at some of the world’s most highly regarded restaurants and trained in Cambridgeshire, Knappett spent his formative years in the kitchens at Restaurant Gordon Ramsay and Petrus, and then moved on to work at Rick Stein’s The Seafood Restaurants, Thomas Keller’s Per Se, and with René Redzepi at Noma.
- Emily Scott – chef and cookbook author, who opened her restaurant on the sea wall at the iconic Watergate Bay, Scott was commissioned by the Cabinet Office to curate a special dinner for Royalty and the World Leaders at the G7 summit.
The festival is also set to welcome Rupert Cooper, of Philleigh Way Cookery School, Josh Eggleton, Michelin Star chef patron of The Pony Restaurant Group, Olivia Barry chef owner of Adelina Yard in Bristol, Andrew Tuck, head chef of St Kew Inn (which stormed into the Estrella Damm Top 50 Gastro Pub at number 36) famed for his open fire cooking, Stephane Delourme group head chef of Stein’s Restaurants and Masterchef quarterfinalist and Sabzi Deli founder Kate Attlee – plus many more, to the Chef’s Theatre over the festival weekend.
Porthleven Food Festival’s chef patron, Jude Kereama, said: “We’re so excited to bring together such a talented line-up of chefs for the 2023 festival – these guys are some of the best in the business, the real movers and shakers of the industry. Expect great practical demos, brilliant seasonal food, and lots of interesting conversations over the weekend.”