Tommy Browning-Young (with Ann Widdecombe) Saturday 12 – 1pm

Bio: Tommy has been cooking in the South West of England, mainly Devon, for the past 15 years. After growing up in Berkshire he moved to Bovey Tracey with his family and started his first job in a small café near where he lived. Tommy completed a Level 2 NVQ at South Dartmoor Community College, before completing his academic studies with a Level 3 NVQ in professional cookery – This would later give him access to a Hospitality Supervision & Leadership course, which he finished in 2019. During his academia, Tommy worked at the Royal Clarence Hotel in Exeter under Michael Caines and Tom William-Hawkes. Before moving to the seaside town of Shaldon and assisting in the running of Café ODE, which boasted SRA Most Sustainable Restaurant for multiple years. After completing a few years at Café ODE, Tommy moved to Lewtrenchard Manor, on the Devon and Cornwall border (Cream first side!) where he spent 8 years, moving through the ranks to become Head Chef. He gained acclaim for his position here. After his time at the helm of Lewtrenchard Manor, Tommy has now thrown himself into a Development Chefs Role at local fine food specialist Forest Produce. His previous work within the hospitality industry in the south west sets him in good standing to excel at this position! Demo: Far from his usual (but still just as tasty) fine-dining food, Tommy will be challenging Ann to a sausage roll cook-off. May the best man or woman win – The audience will taste and decide!

Colin Wheeler-James from Ground Up Cookery School
Saturday 2:15 – 3pm

Bio: Ground Up Cookery School is a family business born out of a lifelong love of food and drink, from growing it and finding it to preserving it and cooking it. At home we use a lot of foraged and seasonal ingredients. On our courses we utilise a range of traditional cookery methods including pickling, infusing, fermenting, drying and curing. We then utilise modern techniques and equipment to complement those techniques and encourage you to think differently about your food. Through promoting Foraging, Fermentation, Preserving and utilising Food Waste we have been engaged on a consultancy basis and now work with many large organisations and sporting events to help them reduce food waste and improve their sustainability scores. We have also recently made our TV debut on “Tales from a Kitchen Garden” with Marcus Wareing currently showing on BBC2. We teach you what is available and growing around you throughout the year, share our passion to make the most of available ingredients and get you to think about food in a more sustainable manner. We want to engage, enthuse and empower you to make better food decisions for you and the planet. LinkedIn: Colin Wheeler-James Instagram: #groundupcookeryschool Facebook: Ground Up Cookery (Ground Up Cookery School) Demo: I am making a laminated wild flower and herb pasta, nettle and sunflower seed pesto and garnishing that with fermented honey preserved chanterelles flambeed in our Heath and Hedge Cherry, Chocolate and Hogweed Seed Dark Rum.