Seafest Cookery Theatre

Pick up some top tips from the talented local chefs, watch them create some spectacular dishes from the Cookery Theatre, run by Plymouth Fishing and Seafood Association, which will be located on The Parade.  

The Cookery Theatre has been kindly supported by PL1 Events and PFSA. Head to the About the Chefs section to find out more about each of the chefs who will be at the Cookery Theatre at Seafest.

2026 Cookery Theatre Programme

Saturday Programme  | Sunday Programme | About the Chefs

Saturday 12 September

9.30am - 10.15am, Adrian and Sarah Bartlett, PFSA

10.30am - 11.15am, Matt Corner Fairtable CIC.

11.30am - 12.15pm, Tony Hood, The Bridge 

12.30pm - 1.15pm, Dan Bowden, Ocean View. 

1.30pm - 2.15pm, George Coterell, The Bottling Plant. 

2.30pm - 3.15pm, Josh Stewart, The Fishermans's Arms 

4pm, Fish Auction hosted by Ben Squire

Sunday 13 September

9.30am - 10.15am, George Coterell, The Bottling Plant.

10.30am - 11.15am, Matt Corner, Fairtable CIC. 

11.30am - 12.15am, Leanne Duff, Cook Stars Plymouth. 

12.30pm - 1.15pm, TBC

1.30pm - 2.15pm, TBC

2.30pm - 3.15pm, Dan Bowden, Ocean View. 

4pm, Fish Auction hosted by Ben Squire 

About the Chefs

Matt Corner, Fairtable CIC - Matt Corner is the founder of Fair Table CIC, a chef and community cookery educator with more than 35 years’ experience. After running the nationally recognised seafood restaurant The View at Whitsand Bay, he shifted his focus to using food to address isolation, food poverty and mental-health challenges. Fair Table CIC delivers inclusive cookery sessions and community kitchen gardens across Plymouth, Devon and Cornwall, helping young people, adults and people with SEND develop practical skills, grow food and build connections.

George Coterell, The Bottling Plant -  Born in Shepton Mallet and raised in Bristol, George trained in the South of France from 2020, gaining fine-dining and classical French culinary experience at a five-star hotel and spa in Saint-Rémy-de-Provence. After returning to England, a temporary role at his parents’ restaurant, The Bottling Plant, became a career in which he progressed from commis chef to head chef. His focus on fresh local ingredients and exceptional seafood has helped the restaurant earn consecutive Rosettes for Culinary Excellence (2024–25 and 2025–26) and be named Best Seafood Restaurant in the Southwest for the second year running.

Leanne Duff, Cook Stars Plymouth - Leanne is passionate about good food and love sharing that joy by teaching children and teenagers how to cook delicious dishes from scratch. At Cook Stars, we make cooking accessible, relaxed, and above all, fun! From pre-schoolers to teens, our hands-on sessions cover everything from weighing and measuring to experimenting with new ingredients and building essential life skills. We handle all the preparation, equipment, and even the washing up, so our young cooks can focus on creating, enjoying a craft activity, and taking home a fantastic dish alongside a recipe card to recreate at home.

Dan Bowden, Ocean View Plymouth - Dan is a passionate chef from Torpoint, Cornwall, known for his love of local, seasonal produce. With over a decade of experience, including three years working with Michael Caines, he has developed a refined, produce-led style. He earned 2 AA Rosettes at Berwick Lodge and, from October 2024, led the kitchen at Ocean View at The Dome in Plymouth.

Tony Hood, The Bridge - Tony Hood is the Senior Sous Chef at The Bridge at Mount Batten, having worked there since 2013. Prior to that his career took in a variety of restaurants in and around the Barbican area so it is true to say he has been cooking with seafood in Plymouth for his entire adult life! Outside of work, Tony is a keen runner and fundraiser supporting St Lukes Hospice and the diabetes charity Breakthrough T1D in races both at home and abroad. His next challenge is the Istanbul Marathon in November.

Josh Stewart, The Fisherman's Arms - Josh Stewart from the Fisherman's Arms, located on The Barbican, will be cooking two dishes on the day. Using fresh local produce he'll firstly be preparing scallops, with black pudding and apple puree, followed by serano cod with a chorizo and corn sauce.