Flying Fish Chef's Theatre
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Paul studied catering and hospitality at Southampton City College, working shifts as a waiter at The Star hotel in Southampton at the same time. He spent two years with Gary Rhodes at Rhodes in the Square, and then three years with Gordon Ramsay working at Royal Hospital Road, it was here his passion for food and flavour really began.
He won the regional heats of the BBC2 TV series Great British Menu representing the South West in 2011 and Paul Ainsworth at No.6 was voted number 36 out of the top 100 restaurants in the country at The National Restaurant Awards 2012 held by Restaurant Magazine. It also appeared at number 50 in The Sunday Times' list of Britain's Top 100 Restaurants for 2012.
Paul Ainsworth at No.6 was awarded its first Michelin star this year.
James Nathan. The Green Room. Retallack Resort and Spa.
Described by Michael Caines as ‘a wonderfully talented chef with a real passion for food’ and recognised by Michel Roux Jnr for his skill and dedication, it was only a matter of time before he opened his own place.
James launched his first restaurant The Green Room at Retallack Resort and Spa in February where his unique style of food is quickly gathering a large following.
Following this, Jack then went on to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuya’s in Sydney, before exploring the Far East and Japan.
Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving on to a tournant role across the whole company. He is currently head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.
Thom Hunt is the hunter gatherer star of Channel 4′s ’3 Hungry Boys’ and now runs 7th Rise teaching guests how to make the most out of the Great British countryside with a focus on wild food cooking.
Thom will be demonstrating his skills in the Flying Fish Chefs' Theatre this year.
She previously lived in New York and Los Angeles where she wrote features for magazines and ate more than everyone else. She finally got bored, came home and turned to cooking.
Her first book, How to Feed Your Friends with Relish ('inspirational', according to Nigel Slater) was published in 2007. Her second book, Cooking For Real Life was published in 2012.
David Sharland - group executive chef, The Seafood Restaurant Ltd
Progressing through the ranks quickly, David then worked at a handful of top London restaurants, including: The Park Lane Hotel, The River Room Restaurant at The Savoy, and The Savoy Grill, where he became the first head chef at the restaurant to achieve two AA Rosettes. David was consultant chef at The Harrington Hotel and then Atlantic Bar and Grill, before taking the position of executive chef with Harvey Nichols’ Oxo Tower and Prism Restaurants.
In 2006, David returned to the South West and joined The Seafood Restaurant as the company’s executive chef.
David now oversees all of Rick and Jill’s restaurants, as well as the deli, patisserie, pub, production unit and cookery school.
Stephane Delourme - head chef, The Seafood Restaurant Ltd
Born in Paris, Stephane spent his early years learning to cook traditional French dishes by his mother’s side before embarking upon a career in the culinary arts. He lived in Paris working for the two Michelin Starred Sully D’Auteuil, before moving on to Au Vieux Berlin, specialising in game.
Stephane’s talent and ability led him to England in 1983, where he worked in some of London’s most distinguished restaurants. 12 years later, Stephane returned to France where he worked at Michelin-starred restaurant Prunier in Paris for two years.
It was in the late nineties that Stephane finally fulfilled his childhood dream to live near the coast and work with high quality seafood. He moved to Cornwall in 1998 and joined The Seafood Restaurant as head chef, which has since won ‘Best Seafood Restaurant Award’ on five occasions.
Tom Hunter - The Scarlet Hotel
Tom moved back to Cornwall and demonstrated that he had the knowledge, skill and passion required to be the Head Chef at The Scarlet. With his talented team he is producing some amazing food, reflecting the already outstanding reputation of the luxury eco hotel.
“Cornwall is very special to me personally, and also offers many passionate and unique producers that I am really excited to be working with again.
Jamie started out as an apprentice at St Petrocs Bistro at 17 years of age and quickly fell in love with cooking. Taking a stage at Michel Roux’s Waterside Inn, he had the opportunity of cooking for the Royal family. Returning home to Cornwall Jamie worked his way up through the ranks at The Seafood Restaurant to Junior Sous Chef.