As anyone who has ever been to Salcombe Crabfest will tell you, one of the many highlights of the day, is the Chefs’ Demo Marquee. This year, we are delighted to welcome six fantastic chefs to our kitchen, to demonstrate their cooking skills. Come early to get the best seats, and see these top names create mouth-watering dishes before your eyes. PLUS you can sample their creations! Chefs will be starting on the hour, from 11am onwards.
Freddy Bird, Head Chef and Owner, littlefrench
Based in Bristol, Freddy Bird is a critically acclaimed chef with a passion for relaxed, simple cooking over fire. He trained at Ballymaloe before starting his career in London; first working at 2 Michelin star restaurant The Square with Philip Howard and then at the award-winning Moro with Sam & Sam Clark. After 10 years as Executive Chef at the Lido in Bristol, Freddy decided it was time for his first venture with wife Nessa. littlefrench opened in Westbury Village in July 2019 to critical acclaim and became an instant food destination. In December 2020 Freddy and Nessa opened Littleshop & Pantry, their “all-under-one-roof” neighbourhood bakery, wine shop, deli with an evening kitchen that serves relaxed tapas-style dishes. As a returning chef to Crabfest, and a regular on BBC1’s Saturday Kitchen, Freddy knows how to create an exciting, informative and fun demo!
Jane Baxter, Owner-Chef, Wild Artichokes
Jane is the Owner-Chef at Wild Artichokes in Kingsbridge, a fabulous eatery serving sharing style dishes, showcasing only the finest local produce. Career highlights include working alongside Joyce Molyneux at The Carved Angel, and working as Head Chef at Riverford Field Kitchen at Buckfastleigh. Known for her constantly changing menu, Jane takes inspiration from around the world, cooking everything from Arancini to Okonomiyaki.
Andy Richardson, Chef Director, Four Elements Catering
Despite ambitions to become a fighter pilot, Andy enrolled at catering college and was hooked from day one! He has worked in 5-star hotels across Europe with the Starwood Hotel Group, spent five years working for Hugh Fernley-Whittingstall at River Cottage, and enjoyed an extended time as Head Chef at The Oyster Shack. He now has his own catering company ‘Four Elements Catering’, covering the South West. Andy’s love of food drives his passion for everything sustainable and he believes in keeping food local, seasonal and simple.
Owen Morgan, Bar44 group owner
Owen is the co-founder and owner of the hugely successful 44 Group, a group of restaurants in Wales and the Southwest, with a reputation as one of the UK’s leading exponents of modern Spanish food and drink. Owen is the food and beverage director for the group, heading up the kitchen teams and leading all cooking and food direction. In addition to his love of cheffing, Owen is passionate about sourcing and pairing Spanish wine and sherry with his dishes. He and his brother Tom launched their first Spanish cookery book in December 2021, Bar 44 Tapas Y Copas.
Working alongside his brother and sister, Owen comes from a ‘cooking family’, spending time from a young age travelling Spain and falling in love with its cuisine. From grilled sardines across an open fire to tasty marinated anchovies on a beach, the family have always had a deep seated passion for tapas and Spanish dishes, so expect Owen to bring a Mediterranean flair to the Crabfest Chefs’ Demo Tent.
Janey Syrett, The Feast Kitchen
Originally from East Sussex, Janey started out as a part time cook in local pubs before moving to Devon to become sous chef of The Boathouse restaurant in Hope Cove. She then worked around the South Hams’ kitchens for six years before moving to Bristol where she worked at Bocanova before joining Bocabar as Head Chef. The lure of the coast eventually brought Janey back to Devon. She has spent time as Head Chef at Oceans Restaurant on Bolberry Down, and is now running Feast Kitchen, offering deli boxes, seafood platters and bespoke catering options for locals and visitors to the South Hams.
The Seahorse chefs, Dartmouth
Jake Bridgwood, Head Chef, The Seahorse Restaurant & The Seahorse al Mare
An original Seahorse chef since 2011 when it opened – Jake joined as a young trainee and has worked his way up under Mitch Tonks, before taking the reins as Head Chef to lead the restaurant into the new decade. Jake is also Head Chef of Seahorse al Mare, The Seahorse’s new luxury event catering service.
Head Chef, The Seahorse Restaurant & The Cantina
One of the original Seahorse crew, Ben is Head Chef in The Cantina, The Seahorse’s private dining room, and is son of Mitch Tonks.
Ben has worked as a chef for 13 years, starting as a fish monger in Bristol where he went on to train as a commis chef. Ben joined The Seahorse in 2012 to continue learning, before taking a gap year to work in Australia. On his return home, Ben worked at family restaurant Rockfish, and then Sabor, London under Nieves Barragan. He returned back to his roots in 2018 as Head Chef, tasked with the growth of The Cantina, The Seahorse’s private dining room.
Together Ben and Jake will be demonstrating their skills, in their first ever Crabfest appearance.