One of the highlights of Crabfest is always the Chefs’ Demo Marquee, located in the Creek Car Park – and this year is set to be no different.

We are delighted to be welcoming no less than eight superb chefs to the show kitchen, including many familiar faces, as well as some new to the festival. Cooking up an incredible range of crab and seafood themed dishes in front of your eyes, and with the opportunity to taste the food and ask the chefs questions, this is not to be missed.

Below, we are pleased to introduce our 2023 chefs, and provide timings of who is appearing when:

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.

Jane caters for private events and pop up dinners. She is also an established author of cookery books, and a regular chef on BBC1’s Saturday Kitchen.

KIRK GOSDEN, Chef Director, Rockfish
Kirk Gosden was born in Southampton and from a young age wanted to be a chef. He has now been in hospitality for 40 years, working all around the world including Europe, the USA and the Caribbean. After a very successful career in restaurants and hotels, he went on to own and operate two restaurants in the Caribbean for almost 15 years. He returned to the UK 10 years ago and has been with Mitch Tonks and Rockfish ever since, as the Chef Director.

Kirk has a huge passion for cooking, especially when it comes to seafood. There is no better place for him to be in the UK, than living on the beautiful South coast, close to Brixham Fish Market!

PAUL HEGLEY, Executive Head Chef, Gara Rock

Like so many people, Paul couldn’t resist the Devon charm, so in 2020 when Gara Rock was seeking a chef, he thought the stars were aligned and took up the post of Executive Head Chef at the hotel. Having spent recent years impressing guests with his menus in London, he packed up and headed to the coast with his wife and
three year old daughter.

Since then, Gara Rock has gone from strength to strength, creating a stunning seasonal and sustainable food offering within its impressive restaurant setting, overlooking the Start Bay coastline. Gara Rock has been awarded two AA rosettes and is looking forward to an exciting 2023, welcoming its guests and showcasing just how far the restaurant has come. This is Paul’s first time demonstrating at Salcombe Crabfest.

TOM BUNN
Tom has been a chef for over 20 years, specialising in seafood. Over the last ten years he has had his own crab business, taught at Plymouth University, and now works with some of the finest suppliers to source and sell fantastic ingredients to the best restaurants. Tom has a passion for linking chefs with top quality foods – he works with Mevalco and a host of other local suppliers. Tom has also run the Chefs’ Demo Marquee since Crabfest began in 2016.

DAVID MENENDEZ
David has an interesting and varied background, originating from the north of Spain – where he still has his own farm! Having trained and worked as a vet in Spain, David decided to move to Ashburton, where he worked on animal welfare in the meat industry. Seeing a gap in the market David then went on to set up Mevalco, a business importing the finest ingredients from Spain, to supply to chefs. Originally operating out of a shipping container, a few years on and Mevalco is one of the leading importers and suppliers of Spanish ingredients in the UK, supporting small coastal and farming communities and artisan producers across Spain.

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.

BEN TONKS and the Seahorse Crew

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 14 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. Ben will be demonstrating his skills alongside some of the team from The Seahorse.