Food 2010

Frisky Bison cocktail bar

Zubrowka Bison Grass vodka is very excited to be hosting the Frisky Bison Cocktail bar at this year's Port Eliot Festival. The bison have rested, grass has been freshly cut, vodka flavoured and expert bar team raring to shake up some cocktails.
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Daniel de la Falaise

Top Franco-English chef Daniel De La Falaise trained at Mark Birley’s Harry’s Bar under Alberica Penati. Later he launched George Club. He now lives in France where he keeps an extensive vegetable and herb garden for his work as a private chef. At Port Eliot he’ll be demonstrating his array of talents by turning a basket of ingredients into a mini banquet for two.
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Matt McAllester

Pulitzer Prize-winning journalist Matt McAllester has covered conflicts in Kosovo, Israel and Afghanistan. Closer to home, he’ll be cooking and talking about Bittersweet: Lessons From My Mother’s Kitchen, his moving tribute to his mother, as well us making Oeufs en Cocotte a la Crème, baking a loaf of bread and bringing salted almonds for sample.
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Gioconda Scott

Gioconda Scott is the driving force behind the food and kitchen gardens at the famous Trasierra guesthouse near Seville, a hotel described as “a place that nurtures dreams” (The Independent), and “an Andalucian estate of breathtaking beauty” (Conde Nast Traveller). She is also host of her own Good Food Channel TV series, Paradise Kitchen, which has allowed her recipes to be enjoyed by cooking enthusiasts across the world.
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Mark Crick

Writer, photographer and artist returns to Port Eliot to cook recipes in the style of great writers in our Big Kitchen – this year he gives us Clafoutis Grandmere à la Virginia Woolf and Rosti à la Thomas Mann. After the success of his unique works of literary pastiche; Kafka’s Soup: A Complete History of World Literature in 17 Recipes and Sartre’s Sink: The Great Writers’ Complete Book of DIY, Mark’s new book Machiavelli’s Lawn will be published by Granta later this year.
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Fifteen Cornwall

Founded by Jamie Oliver, Fifteen Cornwall is part of a global social enterprise to empower young people who are in need of a second chance. At the heart of all this is their world-famous chef training programme. Our mouths are watering in anticipation as we welcome the Fifteen team back to Port Eliot where they will cook a meal based around local produce, including sustainable local fish and Buttervilla salads and fruits.
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Buttervilla

Organic, hand-grown produce doesn't come much better than Buttervilla Funky Leaves. They’ll be joining Fifteen Cornwall in the Big Kitchen to give a short talk and tasting on micro leaf and salad leaves, as well appearing at The Flower Show to demonstrate that flowers are not just pretty – some of them are good enough to eat too…
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River Cottage

We’re thrilled to welcome to Hugh Fearnley-Whittingstall and the River Cottage team to Port Eliot this year. Hugh will be performing on the Friday, while the rest of the team will be running workshops all weekend and feeding us delicious fresh food from their River Cottage Canteen field kitchen.
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Rose Prince

Rose Prince is a food columnist on the Daily Telegraph, writes reguarly for the Saturday Telegraph Magazine, and contributes to The Independent on Sunday, the Daily Mail and the Tablet. She's the author of two acclaimed food books, The New English Kitchen and The New English Table. She’ll be doing special cookery demonstrations in the Big Kitchen at this year’s festival.
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Seafood Café and Bar

For the fifth year there will be fish in the Walled Garden, brought to you by top chef, Chris Sherville (who'll also be doing a cookery demo in our Big Kitchen). Enjoy a feast of fishy things in the beautiful surroundings of this historic garden, which is also one of the festival's main performance spaces.
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