Meet the Chefs - Exeter Festival of Food & Drink

Meet the Chefs

The 2020 Chef Lineup

Take a look at all of the amazing chefs that are confirmed for 2020! There are even more to come...

Darrin Hosegrove - Ashburton Cookery School

After training at Exeter College, Darrin began his career at Gidleigh Park followed by working for several years in fine dining restaurants around the UK. His love of teaching brought him back to Exeter College, and he joined the Ashburton Cookery School in 2004 with the vision to create a cookery school with a strong ethos supporting South West producers and artisan suppliers. Five years ago he was instrumental in the development of the Ashburton Food Festival and in 2012 was responsible for launching the Ashburton Chefs Academy which has now become a professionally accredited training centre teaching culinary diploma’s in cuisine and patisserie to an advanced level.

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Rob Spencer - Ashburton Cookery School

Robert joined Ashburton Cookery School in 2011 after a distinguished chef career cooking in many fine-dining restaurants including sous chef at L’Ortolan, head chef at the Michelin starred Rhodes in the Square, and the New Angel in Dartmouth. Rob is Chef Operations Manager at Ashburton Cookery School in Devon.

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Salami Steve, Pepperoni Pete and Marcus the Meat Man - Good Game

Within just five years of trading, Good Game has won numerous accolades including six awards at the British Charcuterie Awards 2018, a coveted star from the Guild of Fine Food’s ‘Great Taste Awards’ for their organic pastrami, and double gold and double silver at Taste of the West Awards. Good Game produces: sausages, traditional ham, bacon, pancetta, venison salami, rabbit salami, wild boar salami, coppa ham, lomo, cullatello, chorizo, spicy Italian sausage, nduja, pastrami, salt beef, pate, terrine, mortadella and frankfurters. Many of these products have won a Taste of Devon and a Taste of the West Gold awards. Good Game are a proud biltong supplier to the England RFU. All products are made by hand, cured with salt and natural air. They are 100% free of nitrates, saltpetre, additives and do not utilise water injection or commercial drying chambers. Pigs are slowly reared native breeds. All game is shot wild. Beef is Devon Red Ruby beef from Topsham pastures.

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Mark Dodson - The Masons Arms

Mark worked for 18 years at Michel Roux’s Waterside Inn in Bray-on-Thames, rising to head chef when the restaurant won its three Michelin stars. Mark was one of just eight chefs Michael Caines worked with when he launched Exeter Festival of South West Food & Drink – each one cooking a different course of the nine-course banquet designed to showcase Fine Dining in Devon – so make no mistake this chef is at the top of his game. Mark owns The Masons Arms in Devon, where they achieved a Michelin Star just six months after opening.

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Daniel Gavriilidis - The Pig at Combe

Daniel Gavriilidis is head chef of The Pig at Combe. After starting his career as commis chef at Charlotte’s Place in Ealing, Gavriilidis went on to work at Tom Aikens restaurant in Chelsea, followed by two years as pastry chef at the two Michelin-starred Pied Á Terre in Fitzrovia. He was later appointed junior sous chef at Bonds Brasserie in Marleybone and then chef de partie at the Greenhouse, Mayfair, before moving to the Westbury hotel.
After 10 years in London, Gavriilidis relocated to Bath in 2014, where he joined the opening team at the Pig. Gavriilidis is now head chef of the 27-bedroom Pig at Combe, located the Otter Valley near Honiton, Devon.

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Vicki Montague - Free From Fairy

Vicki is a scientist, mum and freelance recipe developer specialising in ‘free from’ food. She experiments, tests and develops exciting healthy recipes that are all gluten-free and mainly dairy-free. In July 2016 Vicki launched the world’s first wholegrain, gluten-free and rice-free flour blends. In May 2018 she launched her first online programme to help people adapt to a gluten-free life. As a freelance recipe developer, Vicki creates recipes for new businesses bringing products to market. She also works with larger businesses on new product development.

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