Meet the Chefs of Crabfest 2025
A Crabfest highlight, our Chefs’ Demo Marquee features a lineup of talented and charismatic chefs ready to showcase their culinary skills, creativity, and passion. Whether you’re a seasoned foodie or hoping to try crab and seafood for the first time, the Chefs’ Demo Tent promises an entertaining and inspiring experience that will leave you craving for more. Get ready to be inspired, and most importantly, hungry for the delicious tasters our chefs will prepare for you!
We auction off some of the brilliantly prepared dishes to support the Salcombe Crabfest charities.
Matt Tebbutt Chef and TV Presenter
Renowned chef and presenter of BBC1’s Saturday Kitchen and Channel 4’s Food Unwrapped, Matt Tebbutt, is returning to the Crabfest Chefs’ Demo Marquee! Matt’s culinary journey started at Leith’s School of Food and Wine, followed by a valuable traineeship with Marco Pierre White. He honed his skills at Chez Bruce and mastered breadmaking at Clarke’s. Matt also worked alongside chef Alastair Little, a trailblazer in championing quality seasonal produce cooked without unnecessary ado, and pioneering modern British cooking, a philosophy that resonates with Matt’s commitment to simple, fuss-free, hearty dishes.
In 2001, Matt and his wife Lisa transformed the Foxhunter pub in South Wales into an acclaimed eatery, winning AA Restaurant of the Year in 2004. They ran the pub for an impressive 13 years before Matt shifted his focus to his flourishing TV career.
Matt is also a published author of ‘Matt Tebbutt Cooks Country‘, ‘Guilty Pleasures’, and ‘Weekend’. His upcoming book, ‘Matt Tebbutt’s Pub Food’, is set to be released this summer.
Don’t miss Matt’s cooking demonstration in the Chefs’ Demo Marquee, promising a fun, inspiring and passionate experience, and of course, a barrel of laughs throughout.
Freddy Bird
Head Chef & Owner, Littlefrench & 1 York Place
Head Chef and Owner of littlefrench in Bristol, Freddy Bird’s distinctive style and passion for unpretentious fire-cooked cuisine, inspired by his Mediterranean travels, have made a significant impact on the culinary scene. Freddy began his culinary journey at Ballymaloe, honing his skills at renowned London establishments, including the two Michelin Star restaurant, The Square, and the award-winning Moro with Samuel and Samantha Clark. When Freddy returned to the South West, he spent a decade as Executive Chef at The Lido in Bristol before launching littlefrench with his wife Nessa in 2019. This independent, family-owned gem in Westbury Park quickly became a culinary hotspot, known for its unpretentious French flair and laid-back ambiance, which continues to thrive in Bristol.
In December 2023, Freddy and Nessa expanded their culinary ventures with the opening of 1 York Place on the outskirts of Clifton Village, offering European cuisine and wine in a relaxed setting. Returning to Crabfest, Freddy is poised to captivate the audience with his culinary expertise in an engaging and entertaining demo—a must-see for all food enthusiasts!
Jane Baxter Owner-Chef, Wild Artichokes
Meet Jane Baxter, the talented Owner-Chef of Wild Artichokes in Kingsbridge, voted Best Local Restaurant in the South West by The Good Food Guide. Her fabulous eatery is a culinary haven in South Devon, offering sharing-style dishes that spotlight the finest local produce. Jane has worked alongside Joyce Molyneux at The Carved Angel and served as the Head Chef at Riverford Field Kitchen in Buckfastleigh. Renowned for her ever-evolving menu, Jane draws inspiration from global cuisines, crafting delights ranging from Arancini to Okonomiyaki.
Jane is also a published author of multiple cookbooks, among them her latest work, ‘Recipes for a Better Menopause’. Additionally, she is a familiar face on BBC1’s Saturday Kitchen.
Mitch Tonks Founder and CEO, Rockfish and The Seahorse
Mitch Tonks is at the helm of eight Rockfish restaurants in the South West, and The Seahorse in Dartmouth, anchored around changing the way people experience seafood. From his first fishmonger in 1996, he aimed to provide the freshest, most sustainable seafood —a commitment that persists today. Through his restaurants, an online seafood market, and a range of tinned British seafood, Mitch has introduced countless individuals to the South West’s exceptional fish. With over 25 years’ experience as a chef, author of seven cookbooks, and passionate entrepreneur, Mitch is no stranger to demonstrating how to cook a fantastic recipe, so be sure to catch him cooking at this year’s Crabfest.
Ben Tonks Head Chef, The Seahorse & The Cantina
Meet Ben Tonks, the Head Chef at The Seahorse and its private dining room, The Cantina. Ben brings a rich understanding of seafood to his culinary journey, starting as a fishmonger in Bristol. He later trained as a commis chef, marking the beginning of his culinary exploration. Joining The Seahorse in 2012, Ben continued to hone his skills before enjoying a gap year in Australia. Upon his return, he joined the family restaurant Rockfish, and then gained further experience at Sabor in London under Nieves Barragan. In 2018, Ben returned to his roots, taking on the role of Head Chef at The Seahorse with the responsibility of expanding The Cantina. Ben is a key part of the crew that makes this thriving waterside restaurant the much-loved destination it is today, built on a love of seafood and life.
Kirk Gosden Group Head Chef, Rockfish
With a remarkable 40-year journey in hospitality spanning Europe, the USA, and the Caribbean, Kirk Gosden’s prosperous career has taken him to chef in renowned restaurants and hotels worldwide. For nearly 15 years, he successfully owned and operated two restaurants in the Caribbean. Returning to the UK a decade ago, and with a profound love for cooking, Kirk joined forces with Mitch Tonks and Rockfish, assuming the role of Chef Director. In his role, Kirk continues to deliver an outstanding menu, introducing Rockfish guests to sustainable seafood experiences in ways they’ve not experienced before.
Owen Morgan, Co-Founder and Director Group 44
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.
the44group.co.uk
David Menendez Managing Director, Mevalco
David has a fascinating and diverse background originating from the north of Spain, where he still owns his own farm. After receiving training and gaining experience as a veterinarian in Spain, David made the decision to relocate to Ashburton. There, he dedicated himself to animal welfare within the meat industry. Recognising a gap in the market, David subsequently founded Mevalco, a business dedicated to importing the finest ingredients from Spain for supply to chefs.
Originally operating out of a shipping container, Mevalco has evolved over the years to become one of the leading importers and suppliers of Spanish ingredients in the UK. The company plays a crucial role in supporting small coastal and farming communities, as well as artisan producers across Spain.
Tom Bunn Chef and Festival Organisor
Tom has been a chef for over 20 years, specialising in seafood. Over the past 10 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.
Tom Parker Bowles Food Writer, Critic & Author
Tom Parker Bowles is a British food writer, critic, and broadcaster known for his gastronomy expertise and adventurous approach to global cuisine. Tom has built a distinguished career in food journalism, earning a reputation for his deep knowledge of culinary traditions and his engaging writing style.
Tom has authored several critically acclaimed books, his most recent book, Cooking for the Crown. Showcasing royal recipes and Tom’s historical and gastronomical knowledge. Other publications include E Is for Eating: An Alphabet of Greed (2004), The Year of Eating Dangerously (2007), Full English: A Journey Through the British and Their Food (2009), and Fortnum & Mason: The Cook Book (2016). His work often explores food’s cultural and historical significance, blending personal experiences with in-depth research.
As a journalist, he has contributed to numerous publications, including The Mail on Sunday, where he has served as a food critic and Esquire, GQ, and Tatler. His engaging and often humorous writing style has made him popular in the food world. In addition to his writing, Parker Bowles has appeared on various television programs, including MasterChef and Market Kitchen, further cementing his status as a respected authority on food.
Kate Hawkings Freelance Journalist & Drinks Consultant
After decades working in hospitality in London and Bristol, Kate Hawkings finally hung up her apron in 2019 and is now a professional imbiber, writing about wine and other drinks for The Guardian, Olive, Decanter, Club Oenolgique and, frankly, anybody else who’ll pay her. She also collaborates with restaurants and event companies giving guidance on their drinks lists and works with some of her favourite brands developing training programmes and awareness campaigns.
Kate has a special interest in aperitifs and a particular passion for vermouth and sherry in all their forms – her book “Aperitif” was shortlisted for the Fortnum & Mason Debut Drinks Book Award. Despite her advancing years and abiding love of shellfish, this is her first year at Salcombe Crab Festival and she’s thrilled to be joining some of our amazing chefs on stage to guide us through brilliant and sometimes unexpected drinks to match with their fabulous food.
Sam White Executive Chef at Fortnum & Mason
Sam joined Fortnum & Mason in August 2020 as Head Chef at sister restaurant 45 Jermyn St., Chef Sam quickly established himself as a true leader with enormous creativity and was promoted to Fortnum’s Executive Chef in August 2023 with his role expanding to include The Wine Bar, FIELD by Fortnum’s and Bar 3’6 as well as 45 Jermyn St.
In addition, Sam also plays a key role in developing and executing the events programme within Fortnum’s Food & Drink Studio, a playground for the culinary curious located on Fortnum’s 3rd Floor which opened in March 2023 with the ambition of bringing passionate home cooks, complete beginners and professional chefs together through delicious events and experiences.
