Check out the 2023 lineup

James Martin

James made a great impact with his television debut in November 1996 and has rarely been off screen since. He was a regular chef on Ready Steady Cook (BBC2), and in 2006 reached the semi-finals of Strictly Come Dancing (BBC1). He went on to present BBC1’s hit series Saturday Kitchen for 10 years, regularly attracting viewers in excess of 3.5 million.

2017 has seen James’ career soar, with new series for ITV; ‘James Martin’s French Adventure’, ‘James Martin’s American Adventure’, and a return to weekend TV in ‘Saturday Morning with James Martin’. After featuring his beloved dogs in previous series, James will host episodes of ‘Britain’s Favourite Dogs’ for ITV, and ‘Walks with my Dog’ for Channel 4.

For three years James had his restaurant at The Talbot, in Malton, North Yorkshire, where he spent all of his childhood. The restaurant was placed in the Michelin Guide within a year of opening in 2012. James Martin Manchester opened in September 2013 and listed in The Sunday Times Top 100 Restaurants 2015. His latest venture, James Martin Kitchen, opened in 2015 at Stansted Airport leading to further successful openings at Manchester Piccadilly station, Glasgow Airport and Debenhams Lakeside, with more to come. In February 2017 James opened his cookery school at Chewton Glen.

James is passionate about celebrating British food, using the best ingredients possible to create simple, delicious recipes accessible to all. When not pursuing his love of food, James follows his other interests of bikes, planes and automobiles.

James is the author of 18 popular cook books and he will be signing his book after his demonstrations.

Dame Mary Berry

Mary Berry is one the country’s best loved cookery writers, television presenters and honorary Red Sock(!) and it is a real honour to have her back in the Cookery Demonstration Tent for her eighth appearance.

The past couple of years have been extremely busy for Mary who has been fronting a number of series for the BBC including Mary Berry’s Love to Cook, Mary Berry Simple Comfort, Mary Berry’s Fantastic Feasts and many more for the BBC.

In 2020 Mary was awarded the honour of becoming a Dame, Mary is an RHS Ambassador, Patron of the Child Bereavement Trust and President of the National Garden Scheme.

Mary trained at The Cordon Bleu in Paris and Bath School of Home Economics and in the swinging ‘60s became the cookery editor of Housewife magazine and later, Ideal Home magazine.  She first appeared on television in the 1970’s when she became the resident cook on Afternoon Plus with Judith Chalmers. Since then she has written over eighty cookery books with total sales of over six million pounds. 

Mary will be signing copies of her cookery books after each demonstration.

Download Mary's Country Fair recipes here:
- Easy-peasy one-pot chicken
- Thai basil beef stir-fry
- Key lime tranche

Matt Tebbutt

Matt gained a diploma at Leiths School of Food and Wine in London, before working for some of London's most prestigious restaurants. This includes Marco Pierre White at the Oak Room and Criterion, and Alastair Little who he cites as the greatest influence on his cuisine.

Matt currently presents Saturday Kitchen on BBC1 and Best Bites on BBC 2; Food Unwrapped, which is in it's eighth series on Channel 4.

Matt's has written three cookery books, featuring all of his favourite recipes. He is also a regular contributor to food and travel magazines and does demos and appearances at various food shows/festivals up and down the country.

He owned and ran The Foxhunter restaurant in Nantyderry near Usk in South Wales for over 10 years. The restaurant won a number of awards including the AA Restaurant of the Year for Wales.

Tim Sidaway

From designer to organic livestock farmer, award winning restaurateur to writer, Tim Sidaway has always been dedicated to inspiring people to enjoy sustainably sourced and locally grown food. This has never been more of an issue than today.

This year Tim has been working with colleagues from Derbyshire Virtual School on a summer long cookery project. From foraging to mastering key skills, a diverse group of young people, who are supported by the Virtual School, have been taking part. Tim’s demonstration at Chatsworth this year will introduce some of the young people from the project and will celebrate their successes and look forward to a new generation of food heroes.

Chris Mapp - The Tickled Trout

Chris owns the proudly independent award winning ‘The Tickled Trout’ nestled in the idyllic Derbyshire village of Barlow.

Since opening in the summer of 2014, The Tickled Trout’s reputation has grown and is regarded as one of the best places to eat in Derbyshire having won the Derbyshire Life Restaurant of the Year and Chef of the Year 2018.  In 2019 Chris was awarded Chesterfield Food Hero.

Chris exudes a passion for food and his pedigree as a chef is impeccable, training under Marcus Wareing at the Michelin starred Pétrus restaurant in London before heading to the Michelin starred Greenhouse restaurant in Mayfair. More recently, he co-owned the famous No.6 Restaurant in Padstow in partnership with his good friend Paul Ainsworth before returning to his home county.

Chris couldn’t believe his luck when his old local came up for sale and has worked tirelessly with his team to create this stunning dining pub that his home village can feel proud of, using top ingredients sourced from excellent local artisan suppliers they know and trust.

Eva Humphries – Wholefood Warrior

Delicious food that just happens to be good for you. Eva Humphries, DipION, mBANT, CNHC, is a leading BANT registered nutritionist with a realistic approach to healthy eating. Forget everything you think you know about nutrition, do away with the notion of calories and consider a thought-provoking perspective that focuses on the addition of foods. Eva’s approach to nutrition is just that, a down to earth culmination of science-backed ideas that work to improve how we feel everyday but without worrying about “bad” foods or restrictions. Her creative angle means she speaks less about avocado on toast and focuses more on things that matter, such as ‘are there any hangover cures that work’, ‘what to eat for better sleep’ and ‘shortcuts to having more energy’. At festivals, Eva hosts energetic cookery demonstrations of delicious dishes that also happen to be good for you and/or entertaining workshops on the essentials of nutrition.

When not on stage, Eva is busy with her nutrition clinic. She also provides wellbeing talks for businesses, speaks at conferences and writes for magazines, all in the name of telling the world that nutrition is just about eating more whole foods, not about going on a diet.

Adam Harper - Cavendish Hotel

Adam is the Head Chef at the Cavendish Hotel, Baslow.  He is very enthusiastic about cooking and thrives in the kitchen with his passion and natural creativity. He made it through to the finals of the prestigious Roux Scholarship competition this year and came runner up.

Ray Moody

Ray started his career in Nottingham training in Thai food and progressed into modern British cuisine in a selection of Derbyshire establishments.

He became the head chef at The George Stoke on Trent obtaining 1 rosette. He then went on to receive 2 rosettes at The Shoulder of Mutton Derbyshire

Now at Santo’s Higham Farm Hotel with 1 rosette accolade which has been held for over 15 years.

Ray is a huge believer in the local produce and suppliers in our area and taking inspiration from his team to pass on to customers.

Mark Aisthorpe – The Bulls Head, Holymoorside

After working all around the country in high-end hotels, many with 1 or 2 Michelin stars, Mark Aisthorpe decided it was time to open his own establishment in 2016. After a long search of many premises he finally decided on The Bulls Head in Holymoorside, Chesterfield where he believed he could put his talents to use. 

Mark’s menus are hyper seasonal and have a supply chain that is from a limited geographic area. Relying on local forages and neighbouring farmers to supply the best possible produce we can buy. Situated in the heart of the Peak District the farm to table concept is ideal and is made use of. 

The Bulls Head menus change daily depending on the quality of produce they can source. Mark prides himself on only using the best local produce to bring you a truly stunning experience in modern British cuisine. Mark appeared on Great British Menu which saw his talents get him through to the regional finals.

Adam Thackeray & Max Fischer - Fischer’s Baslow Hall

The award-winning and much talked about restaurant with rooms. The food at Fischer’s is both bold and flavour focused, classically routed yet inspired by modern techniques and cookery. The menus start with the finest ingredients, including locally sourced and foraged produce wherever possible, which are crafted into unique dishes that will stir up memories for years to come. Matched with a range of premium and hard-to-find wines, it’s no wonder that guests return time and time again.

Alongside food, Fischer's are proud of the warm, exceptional service that they have become renowned for. Every guest leaves Fischer’s feeling relaxed, revived, and confident that they have enjoyed the absolute best in warm Derbyshire hospitality.

Tom Marr - The Red Lion Restaurant at the Peak Edge Hotel

Tom Marr is Executive Chef at the historic 2*AA rosette Red Lion restaurant within The Peak Edge Hotel nestled on the edge of the Peak District National Park. Peak Edge Hotel is an independently owned multiple award-winning boutique property steeped in history which provides guests with a luxurious place to unwind and indulge and renowned for its culinary offer. The kitchen celebrates the food culture of the Peak District, using the finest local and seasonal produce supplied by the owner’s farm Walton Lodge Farm Estate just a few miles away. 

Tom’s career as chef started at 16 at the Old Pump in Barlow, moving to Casa Hotel in his early 20’s where he was Head Chef of the much revered 2**AA rosette Cocina Restaurant renowned for its authentic taste of British food with a Spanish infusion, using the freshest ingredients from the surrounding area. Tom is known for his creativity and passion for Asian flavours and fresh seafood.  He makes a delectable paella!

It has been quite an extraordinary year Peak Edge Hotel which has being recognised in the National Publican Awards, Gold winner in the Peak District and Derbyshire Tourism Awards and County winner in the National Pub and Bar Awards. 

Daniel Cocking - Head Chef at the Cocina Restaurant and Barca Bar within the Casa Hotel

Daniel Cocking is Head Chef at the 2*AA rosette Cocina Restaurant and Barca Bar within the independently owned multiple award-winning Casa Hotel, one of Derbyshire’s leading hotels, situated in the delightful market town of Chesterfield, nestled on the edge of the Peak District National Park. Casa Hotel is an establishment which provides guests with a luxurious place to unwind and indulge and renowned for its culinary offer.  

The kitchen celebrates the food culture of the Peak District, using the finest local and seasonal produce supplied by the owner’s Walton Lodge Farm Estate just a few miles away. 

Daniel’s prestigious career as a chef started at 18 working for 2*AA rosette awarded Rowley’s in Baslow as a commis chef. Dan was quickly recognised for his creativity and passion and a swiftly moved to their sister Michelin star and 4*AA rosette restaurant Fischer’s at Baslow Hall. There he remained until joining Casa Hotel three years later; this move was prompted by a desire to be closer to home, progression to Head Chef and an opportunity to flourish and experiment with new authentic dishes with a distinct Spanish infusion, using the freshest ingredients from the surrounding area. Dan is hugely respected and admired by his team, recognised for his extraordinary talent and vision.

It has been an exciting year at Casa Hotel and we are so proud of all that we have achieved being recognised in the National Publican Awards, Gold winner in the Peak District and Derbyshire Tourism Awards and shortlisted and retaining our 2*AA rosette status with lots of exciting projects underway.