Annie Seabourne founded My Fish Kitchen in 2008 to share her passion and expertise in Cornish seafood. With over 25 years’ experience as a fishmonger, she teaches practical cookery skills from sourcing to filleting and cooking fish. Based in Mawnan Smith, her hands-on courses help people confidently prepare and enjoy Cornish fish at home.

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Sham Mulji is co-owner and chef of Situ Cafe in Penryn, blending modern Indian flavours with Cornish hospitality alongside his wife Alexa. Inspired by his Gujarati heritage and seasonal local produce, Sham creates vibrant brunch dishes, home bakes, and chai experiences that celebrate community, culture, and sustainable, ingredient-led cooking.

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Elliot is owner of Kelp Canteen, a seafood food truck on Falmouth’s Custom House Quay celebrating the best of the Fal Estuary. With a daily-changing menu focused on seasonal shellfish, day boat fish, seaweed, and local vegetables, Elliot champions sustainable Cornish produce and supports local fisheries through partnerships with Pysk and Camel Fish.

Caleb Munday is a visionary Cornish chef and founder of Mousehole Deli and Kitchen, which evolved from his original Hole Foods Deli. Self-taught and globally experienced, his cooking is precise, sustainable, and ingredient-led. Passionate about mentorship, he also trains apprentices and champions the future of Cornwall’s hospitality industry year-round.

Steven Lamb is an award-winning author, presenter, and internationally respected expert in curing and smoking. Known for his work with River Cottage, he teaches at leading cookery schools, mentors chefs worldwide, and hosts major food events. Steven also consults for hospitality brands and food producers, combining deep culinary knowledge with engaging storytelling.

Jon Cleave is a founding member, songwriter, and bass singer with Cornwall’s iconic Fisherman’s Friends, performing sea-inspired songs for nearly 40 years. An award-winning author and illustrator, Jon also appeared in the Fisherman’s Friends films. A passionate home cook, he celebrates Cornwall’s fishing heritage through music, storytelling, and food.

Ed Hughes is a leading accredited Beer Sommelier from North Cornwall, known for his expertise in beer and food pairing. Having featured on BBC and Channel 4, he co-authored Sharp’s Brimming and Just Add Beer. With global experience and a passion sparked in Belgium, Ed delivers tastings, education, and expert insight across the UK beer scene.

Nick is the award-winning chef at The Heron Inn at Malpas, and runs the business alongside his wife Amanda, bringing over 35 years of culinary experience. He has a passion for fresh, locally sourced seafood, which is reflected in the gastropub’s menu that changes with the seasons.

Fred Alsop is chef-owner of The Fish Market in East Looe, a harbourside seafood restaurant showcasing the freshest Cornish and South Devon catch. A Looe native from a fishing family, he works closely with local fishermen to create daily-changing menus of small plates. His relaxed, host-led style highlights quality, seasonality, and coastal provenance.

Andi Tuck is a celebrated Cornish chef known for his creative fire cooking and passion for local ingredients. Inspired by childhood days fishing with his father, he rose to prominence at St Kew Inn, earning national recognition through Great British Menu and Rick Stein’s Cornwall series as a leading voice in modern Cornish cuisine.

Matilda Phillips is the 23-year-old coordinator of the Young Fishermen Network, supporting the next generation of talent within the UK fishing industry. Raised in a fishing family in Cadgwith on the Lizard Peninsula, fishing has always been central to her life, inspiring her passion for sustaining Cornwall’s coastal communities and maritime heritage.

Eddy is an experienced chef whose career has taken him from Somerset to Australia, New Zealand, and across Europe before becoming Head Chef at The Wheatsheaf in Bath for 11 years. Now based in Cornwall at The Halfway House, he specialises in simple, classic French cuisine, showcasing seasonal, locally sourced ingredients with refined skill.

Gus Caslake is Southwest Industry Engagement Manager for Seafish, with more than 30 years’ experience in the seafood industry. A former fishing gear technologist and lifelong fisherman, he leads sustainability and fisheries projects across the region while also skippering his own inshore fishing vessel from Mousehole, where he has fished for over 40 years.

Mick Smith is Patron Chef of Porthminster Beach Café, renowned for innovative dishes inspired by Cornwall’s land and sea. Originally from Australia’s Great Ocean Road, Mick’s culinary journey spans Melbourne, Asia, and London before settling in St Ives. His globally influenced cooking celebrates exceptional local ingredients with creativity, freshness, and coastal flair.

Joe Fallowfield is a Cornish chef whose cooking is guided by feeling, simplicity and place. Shaped by the coast and refined in France, his style is restrained and expressive. Focusing on restoration over excess, his quietly confident dishes reflect instinct, memory, and a deep, personal connection to Cornwall.

Rebecca “Bex” Tonks is Founder and CEO of St. Ewe Free Range Eggs, a family-run, B Corp certified business near Truro producing award-winning British free-range eggs. Under her leadership, the company has grown into a nationally recognised brand, championing animal welfare, sustainability, innovation, and strong relationships between farmers and consumers.

Debbie is a Cornwall-based wine expert, educator, and judge, and founder of Wild Wine School and Agweres. Passionate about sustainability, she brings together wine, food, nature, and community through education and events. An environmentalist at heart, Debbie inspires people to explore the connections between land, flavour, and shared experiences.

Sue Pritchard is Chief Executive of the Food, Farming and Countryside Commission, leading work to create fairer, more sustainable food systems and support rural communities. With a background in systems change and leadership development, she also serves on the government’s Net Zero Council while farming organically with her family in Wales.

Rose is a chef whose cooking celebrates seasonal produce, simple flavours, and bringing people together through food. After working in London at Padella and Trullo and running her own pop-ups, she moved to Cornwall to lead the kitchen at Coombeshead Farm. She now balances cooking with growing at Mora Farm and tending her thriving allotment.

Emily Scott is a celebrated chef, restaurateur, and bestselling author known for her elegant, seasonal cooking inspired by Cornwall, Provence, and coastal living. Recognised by Michelin since 2016, she cooked for world leaders at the 2021 G7 Summit and regularly appears on national television while continuing to write, consult, and champion simple, story-led food.

Ross Geach is owner and head grower at Padstow Kitchen Garden, supplying seasonal produce to leading restaurants across Cornwall and beyond. A former Stein’s head chef and seventh-generation farmer, Ross combines his passion for food, farming, and fire cooking through workshops, farm feasts, media appearances, and his role as the UK’s first Big Green Egg champion.

Jude Kereama is chef-owner of Kota and Kota Kai in Porthleven, and Chef Patron of Porthleven Food Festival. Born in New Zealand, he blends Māori, Chinese and Malay influences with Cornish produce. A Great British Menu winner, his award-winning cooking showcases bold flavours, creativity, and a passion for evolving modern dining experiences.

Charlie is a young Cornish chef and MasterChef: The Professionals finalist who began his kitchen journey at just 14 as a pot washer. After training under leading chefs including Paul Ainsworth, he became Head Chef at the Sardine Factory before opening his own restaurant, Narla in Fowey. His cooking is bold, fresh, and full of personality.

Ruth has been a driving force in Cornwall’s food and drink sector for over 25 years, championing local farming, fishing, and producers. Founder of Cornwall Food & Drink and the Great Cornish Food Store, she has helped transform Cornwall’s food economy, creating lasting opportunities while supporting sustainable, community-focused local businesses and producers.

Dorian Janmaat is Chef Patron of Ardor in St Ives, a Mediterranean-inspired restaurant focused on open-fire cooking, Cornish seafood, and dry-aged cuts. Raised between Amsterdam, Spain, and Cornwall, his style blends coastal influences with simple, flavour-led cooking. A former Head Chef at Le Manoir aux Quat’Saisons, he brings award-winning experience and relaxed fine dining to Cornwall.

Rose Cant, known online as Mum on Muddy Lane, is a Cornish content creator, self-taught cook, actress, and voiceover artist with over 40,000 followers. Famous for her viral family-friendly recipes and kitchen hacks, Rose shares easy, affordable cooking with humour, warmth, and relatable charm inspired by busy family life in Cornwall.

Chloe studied fine art before spending over a decade working as a chef, experiences that now shape her role as co-founder and creative lead of Loveday Distillery in Falmouth. Through Loveday, she blends creativity, hospitality, fresh ingredients, and storytelling to create modern spirits designed to bring people together over great drinks.

Mike Warner is founder of A Passion for Seafood Ltd and a leading UK seafood and fisheries consultant. Through storytelling, media, and education, he champions sustainable, traceable British seafood and stronger connections between fishermen and consumers. Mike works with major industry organisations and is a respected advocate for the UK’s coastal communities and marine environment.

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Jamie Maclean is co-owner of Mackerel Sky Seafood Bar in Cornwall, which he runs with his wife Nina. Shaped by a childhood spent on the Lizard and a love of the sea, he developed a no-nonsense seafood style inspired by travel, Australia, and Cornwall’s coastline. He now brings relaxed, high-quality seafood, alongside a growing delicatessen and sister site.

Lucy Jones is co-founder of The Cornish Food Box Company, established with her sister Tor to champion Cornish food, farming, and sustainable local supply chains. Raised on a West Cornwall dairy farm, Lucy is passionate about future food sustainability and supports Cornwall’s rural economy through leadership roles in regional food and farming initiatives.

Pete Murt is Head Chef of Rick Stein’s iconic Seafood Restaurant in Padstow, where his culinary journey began at just 16. After honing his skills in Thailand and at Claude Bosi’s two Michelin-starred Hibiscus, Pete returned to Cornwall to lead one of the UK’s most celebrated seafood kitchens with precision, passion, and creativity.

Chris Eden is one of Cornwall’s most accomplished chefs, combining Cornish roots with London-trained expertise. Having worked under leading chefs including Phil Howard, Chris Galvin and Paul Gayler, he became the first Cornishman to win a Michelin star in Cornwall at The Driftwood. He later earned another at Gidleigh Park and now leads as Executive Head Chef at Watergate Bay.

Nick is Head Chef Lecturer at Rick Stein’s Cookery School in Padstow and a true seafood specialist. Raised in East Sussex with a passion for growing and cooking food, he trained within Rick Stein’s restaurants before becoming Head Chef at St Petroc’s Bistro. Today, he shares his expertise through inspiring hands-on cookery experiences.

Ben Palmer is an award-winning Cornish chef and owner of The Sardine Factory in Looe. After working across the UK and Europe, he returned home to open his acclaimed restaurant, earning a Michelin Bib Gourmand and winning the starter course on Great British Menu 2024. He also owns the Michelin-listed Yamas restaurant.

Guy is an accomplished chef with experience in some of London’s top Michelin-starred kitchens, including Claridge’s under Gordon Ramsay and La Trompette. Raised partly in Cornwall, he later returned to the West Country, working at Gidleigh Park and Driftwood before helping The Idle Rocks win national acclaim. He champions seasonal, sustainable, locally sourced cuisine.

Henk de Villiers Ferreira is a South African-born chef running Trevisker’s Kitchen near Padstow and The Halfway House Inn in St Jidgey. Renowned for his expert steak cookery and butchery skills, he champions quality, locally sourced ingredients. With a no-fuss approach, Henk delivers expertly crafted, flavour-led dishes with loyal acclaim.