Alan Stone Jean Christophe Novelli
A multi-award winning chef who has also been dubbed “The Nation’s Favourite French Chef”. Starting as young as 14 in his home town as a baker, he then became the private Head Chef to Elie de Rothschild. He arrived in Great Britain in 1983 and spent a year as Head Chef at Keith Floyd’s famous pub; and some years later opened a number of renowned restaurants in London, Cape Town and Normandy.

In 2005 he opened his own cookery school, The Novelli Academy, based in his personal kitchen at his Farm near Luton. Within 3 months of opening, The Academy was voted amongst the ‘Top 25 Cookery Schools in the World’. He has written numerous books and has been privileged with an Honorary Doctor of Arts from Bedfordshire University for his 30+ years of dedication to his craft and outstanding achievements in cooking.
Novelli will be appearing on Stage on Sunday 18th October only

Daniel Daniel Moon
With two AA Rosettes and Michelin-star aspirations, Ston Easton's talented Head Chef, Daniel Moon, creates exciting dishes combining modern British cuisine with experimental and imaginative new ideas. He works closely with local suppliers and the hotel garden team to source only the very best local produce – and it doesn’t get more local than the hotel’s own kitchen gardens which supply Daniel with almost 60% of his fresh produce.
Crayfish Caper logo Mark Lees of Crayfish Capers
Mark will tell you how to cook crayfish and catch them! Signal Crayfish are from North America and were introduced to Sweden and Finland in the 1960s. They are now inhabiting many waterways in England, Wales and Scotland and are spreading along rivers, streams and canals, becoming very abundant. Signal Crayfish carry a disease which attacks and kills our native White-clawed Crayfish. They have a ferocious appetite so also compete and destroy anything in their way. This not only impacts on the White Clawed Crayfish but has a considerable effect on all our native freshwater fish. In many rivers the population of the Signal Crayfish is so high that a vast quantity of fish eggs and fry have been devoured. This situation leads to very few juvenile fish surviving through to reproductive age. As a result of this the fish stock falls dramatically, maybe to dangerous levels.
Andy Jones Andy Jones
Andy is formally known by many for his monumental role as Head Chef in The Slab House for 12 years.
Since then, Andy has embraced the opportunity to take on his own life-long dream and started up his very own company in 2010, Tee Time Catering.
Being renowned for his knowledge of combinations, taste and presentation, with a keen eye for quality and enthusiasm to deliver beyond anyone’s expectation.
Being an eager fisherman, you can often see him itching to grab his rods and nip up the road to Chew Valley Lake, even for just a couple of hours. Andy has fished all over the world, such as France, Spain, Florida, Grand Canaria, California and The Gambia. His ultimate life ambition would be to catch (and release) the prestigious Pacific Blue Marlin.
John John Longman
Born in Somerset on his father’s farm, John has spent most of his life farming dairy cattle and pigs, as well as running the long established JK Longman and Sons Cheddar Cheese Making business. In the 1990’s he diversified into developing and producing several types of cheese, using various milks. John has been Head Cheesemaker at Daylesford for a number of years. He makes over 10 award-winning cheeses and has been responsible for creating the blue cheese, Bledington Blue, the ever popular (and very smelly) Baywell, as well as their range of goat’s cheeses.
Nick Nick Reed
Nick has run Blostins Restaurant in Shepton Mallet with wife Lynn for many years. It has built a fine reputation for great food and service. He will be demonstrating why their Restaurant is still so successful and popular. He will prepare one of his signature dishes.
Alan Stone Alan Stone
Alan can, and does, speak with great knowledge and authority on the history and the making of cider. He has written several books on the subject. With his son he makes Stones Bittersweet ciders. He describes himself as the labourer in this venture, with the artisan input coming from his son.

food stalls

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