We are delighted to welcome a host of fabulous chefs to our two demonstration stages in 2019.
No need to book - just turn up and bag a seat. The demonstrations are all FREE to watch.
Timetables will be published closer to the festival weekend.
Here are just a few of the amazing demonstration stars that will be at the festival with more announcements to follow.
Saturday 11th May
Dishing up a "Masterchef" demonstration is Natalie Coleman who won BBC One's MasterChef 2013. Known as the 'girl from Hackney done good', she wowed the judges with a lobster tail starter and a 'pimped' roast pork belly served with a quail scotch egg.
One of Natalie's real passions is helping children learn to cook. She has become a patron of Free Cake Hackney Kids and holds cookery courses during the school holidays.
Natalie still appears on MasterChef as a guest judge and she continues to take on new challenges, working in some of the top spots around the country.
Christian Stevenson 'DJ BBQ'
Saturday 11th May & Sunday 12th May
DJ BBQ is a trail blazing barbecue cook with a tribe of dedicated fans on his DJ BBQ Youtube channel and across social media. Whilst cooking always takes centre stage, the DJ BBQ experience encompasses food, fun and a lust for life at its core, or as Christian likes to call it, Catertainment.
Get ready to rock 'n' roll with Christian at the Broil King BBQ stage
FOOD by John Lawson, Leigh on Sea
Saturday 12th May
Westminster trained John Lawson started his career at La Manior Aux Quat Saisons. His training with Raymond Blanc saw him go on to work in two and three Michelin star restaurants in France, UK, USA and Australia. John has also been a private chef for the Sultan of Oman.
In May 2015, John suffered a life changing injury which has led him to change not only his lifestyle but the way he cooks food. In June 2017, John opened his own restuarant in Leigh on Sea - FOOD by John Lawson; a restaurant that represents real food, locally sourced and focused on health and wellbeing.
Saturday 11th May and Sunday 12th May
If you've not seen our Dave on stage then you really have a treat in store! He really knows his way around a beast - his passion for traditional butchery techniques is second to none. He'll be taking to the Broil King BBQ stage with DJ BBQ to show off his butchery skills and banter! He'll take you through a live butchery demonstration and then cook the meat on the BBQ. Then it is down to you to do the tasting!
Don't miss this - he isn't known as 'Off the Hook Butcher' for nothing!
Prezzo Restaurant Group
Paul started his career at a young age helping out in his parents bakery in the heart of the City of London before embarking on his career as a chef. Studying at Butlers Wharf Chef School before moving on to be head chef in the high celebrity profile restaurants "Babe Ruth's" in Wapping and "Santa Fe" in Islington where he progressed to Group Development Chef.
Paul has headed up all food and beverage development for the Prezzo Restaurant Group for the last 14 years.
Jason Thomas Ring
Jason has worked in the catering industry for over 20 years training under Mark Hix and Des Macdonald at the Ivy Restaurant. He was the youngest chef to run a 1000 seat staff restaurant in London law firm, Lovels. He has also worked alongside Anton Edelman at the Savoy Hotel and Bruno Lobert at Inn on the Park.
He is now company executive development chef for blue chip boutique catering company, Vacherin.
Jason counts, Gordon Ramsey and Gregg Wallace as two of his closest friends in the catering industry.
Farm 2 Table
Tony learned his trade at London's Smithfield Meat Market and is passionate about linking farms to our tables. He sources the finest meat in the land to some of the finest chefs in the country and uses his knowledge of the meat trade to improve the overall well being and health of himself and others. He always uses modern methods but in traditional ways.
Steve is passionate about food and cooking since he started a Saturday job in a local restaurant at the age of 15. He has had a vast career to date including Senior Executive Development Chef at Gate Gourmet where he developed menus for various airline clients.
Teaching and training is something Steve is very passionate about having worked as a Senior Lecturer at Westminster Kingsway College in London.
His philosophy is "food is something to love and respect, less is more, keep it simple".