An exciting lineup of chefs and food producers are among the menu of delights to be found at the festival this year.
Joining us with demonstrations this year on Saturday September 28th will be:
Dougie Balish Executive Chef at The Grove to open the Food Theatre.
We'll hear from Josh Freeman co-founder of Salt + Smoke for a talk and taste of their small batch smoked salmon.
We're joined by Karl Jones-Hughes back in Narberth as Head Chef at Stopio.
From Pembrokeshire Chilli Farm, Owen and Michelle Rosser will be telling their story and introducing their new range of BBQ rubs
From St Dogmaels' Y Felin we're joined by Emma the Miller and Gabriele the Baker.
And from Carmarthen, Matthew Rees will be giving a talk and taste of his Carmarthen Ham.
On Sunday,September 29th, we're joined by:
Head Chef Gerwyn Jones from the newly opened Lan y Môr.
Followed by our very own festival patron, broadcaster, food writer and cookery school owner Angela Gray.
Then writer, broadcaster and restaurateur Simon Wright will be telling us all about the new initiative Cegin y Bobl - The People’s Kitchen.
Closing the festival in his inimitable style we have Ludo Dieumegard, Head Chef at Harbourmaster, in Aberaeron.
Angela Gray’s Cookery School is one of the top 10 Culinary Schools in the UK, welcoming guests from near and far to immerse themselves into a culinary adventure.
A chef, food writer and broadcaster, Angela has spent 40 plus years developing her recipes, based on her extensive travels and work experiences. Her client list has included composer Lord Lloyd-Webber, Ex- First Minister Rhodri Morgan, The Welsh Assembly Government, Count and Countess Du Maigret, Count and Countess de Linburg Stirum, to name but a few.
Eleven years ago, Angela set up her Cookery School at Llanerch Vineyard, an idyllic location in the Vale of Glamorgan. She now shares her knowledge and anecdotes with those she teaches in a range of classes covering a wide variety of cuisines.
Angela is committed to promoting the wonderful produce from Wales and highlights the season’s best at her monthly Saturday Morning Kitchen events.
Her 9th cookery book ‘Just Bread’ was released in September 2022. She has been working on her 10th, book.
Ludo started cooking from a very young age to feed his family at home as his mum was ill. He started cooking in restaurants at 15 and attended Saint Méen Le Grand Catering College before joining a catering agency in Paris who sent him to work at Maes y Neuadd in Harlech. Ludo moved down to Cardiff as pastry chef in 2AA Rosette restaurant, Le Gallois, before meeting his wife and moving to west Wales and Llys Meddyg, Newport, and his first stint at the Harbourmaster, Aberaeron.
New venture Ludo’s at the Coopers in Newcastle Emlyn followed as did an appearance on TV’s Masterchef The Professionals, where he made it through to the last eight.
He has been head chef at the acclaimed Harbourmaster for the last nine years, and during lockdown worked with Hybu Cig Cymru making videos promoting Welsh meat which ties nicely in with his passion for good food and inspiring people to try something different.
