Colin Pressdee was brought up in Mumbles and Gower and in the 1980s ran the renowned Drangway Restaurant in Swansea. He also ran the annual Swansea Market Cockle Festival for over a decade. His particular interest is natural and seasonal food and over the years he has written for many publications. His books include Food Wales a second helping, The London Oyster Guide, and Welsh Coastal Cookery.
Now a freelance writer and food consultant living in London, he maintains close connections with Wales, and works with several Welsh food companies. His latest project is to introduce Welsh lamb and Welsh seafood into leading restaurants in London. He is also a consultant to Cambrian Mountain Lamb & The LoCooker.
Matt Tebbutt – The Foxhunter
Matt is a co-presenter of Channel 4’s Food Unwrapped and makes regular appearances on BBC2’s
Great British Food Revival. He has represented Wales on BBC2’s Great British Menu and co-presented Market Kitchen with Tom Parker Bowles.
In 2001 Matt opened the Foxhunter outside Abergavenny , transforming an old stationmaster’s house and former pub into one of Wales’ most exciting new restaurants. The Foxhunter offers the very best of Modern British cooking, characterised by daily changing menus featuring local, organic ingredients and recipes which remain true to the flavours of fresh, seasonal ingredients.
Matt recently published his second book, Matt Tebbutt’s Guilty Pleasures
Top Welsh chef James Sommerin is perhaps best known for his unique high end dining at The Crown at Whitebrook where he gained a Michelin star in April 2007.
Since the closure of The Crown earlier this year James has been forging ahead with plans to open his own restaurant. The new venture will be at Beachcliff in Penarth and is due to open in the autumn. With seating for around 70 diners, the menu will have a strong Welsh flavour, with ingredients sourced from all over Wales.
Anthony has been a keen fisherman and hunter since he was young and this led to an interest in cooking. Since 2006 Anthony has presented his own cooking programme, Stwffio on S4C. Stwffio was nominated for a British BAFTA in 2007, in the Best Children’s Entertainment Programme category.
Anthony’s filming for Stwffio sees him visiting all parts of Wales while his travels in search of fishing opportunities have taken him around the world, from Iceland, Italy and Spain, to Morocco, Hong Kong and Japan.
Anthony recently published his book “Byw Bywyd Bwyd Ant” in which he persuades us to be imaginative and adventurous in the kitchen
Lloyd Pinder – 4 Cause Meal
17 year old Lloyd has been cooking since the age of 8 when his passion for food really kicked in. He studied catering in High School then went on to doing a VRQ level qualification in Cardiff and the Vale college.
Aged just 16 he won a scholarship to study at Le Cordon Bleu, one of the most prestigious cookery schools in the world. Since then he’s been determined to use his status of ‘One of Wales’s up and coming chefs’ to good use by creating “4 cause meal” a project to try and encourage young people to incorporate healthy food back into their diet and get them learning new skills in the kitchen.
Anand George – Purple Poppadom
Chef Anand George, the multi-award-winning founder of the Purple Poppadom restaurant, Cardiff, is presenting his innovative style of Nouvelle Indian Cuisine at the Welsh Menu.
Since opening in 2011, Purple Poppadom has made a major impact on the culinary scene, winning the Welsh Curry House of the Year award in 2012 and named Best Indian Restaurant in the South Wales Echo Food and Drink Awards 2013.
Hailing From Kerala on the Southern coast of India, Anand is one of the UK’s most acclaimed young chefs, winning awards for his unique fusion of traditional Indian flavours with contemporary nouvelle cuisine presentation.
Helen & Rhian – The Raspberry Cakery
Helen & Rhian are both avid cake bakers that were running their own cake decorating business just a village apart. They both dreamed of one day owning a beautiful cake shop, selling delicious hand made cakes and gorgeous celebration cakes.
One day they decided it was time to start doing something about it and they’ve now joined forces to set up The Raspberry Cakery in Swansea, opened recently in High St Swansea.