Chefs' Theatre - The Galley Kitchen
Always a festival highlight, we’re thrilled to welcome some of the region’s top chefs, seafood experts and food personalities to our demonstration stages for the 2026 Dorset Seafood Festival. From award-winning restaurant chefs and seafood specialists to sustainability champions and industry experts, this year’s line-up promises plenty of inspiration, entertainment and delicious ideas to take home.
Want to know how to pan-fry the perfect scallop, prepare seasonal seafood, pair fish with the perfect drink or discover new sustainable species? Pull up a seat and enjoy the show.
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Steven Lamb
Steven returns as compère for the festival. A curing and smoking expert, teacher, presenter, culinary consultant and award winning author, Steven’s food career began nearly 20 years ago when he joined Hugh Fearnley-Whittingstall’s River Cottage team. He went on to appear regularly in the TV series and was instrumental in establishing the internationally acclaimed cookery school.
James Palmer-Snellin, The White Pepper
Saturday at 10.30am.
At just 24, James Palmer-Snellin is Head Chef at the White Pepper Chef Academy, training chefs from around the world to the highest level of culinary arts. Alongside that, he runs a private dining business and a much sought after monthly supper club, bringing fine dining to a relaxed social setting. James grew up on a farm and is a passionate advocate for Dorset produce. James is making fresh crab tartlet canapés.
Sarah Choudhury, The Taj Mahal
Saturday at 11.30am.
Sarah recently took over her family restaurant, The Taj Mahal in Bridport, bringing a fresh approach to the kitchen while honouring the recipes and food traditions she grew up with. Inspired by Dorset’s coastline and her Indian and Guyanese heritage, her cooking brings together local ingredients and bold spice with real confidence. Today, Sarah is making her signature garlic, lime and curry leaf sea bass: locally caught, fragrant and full of flavour.
Kirk Gosden & Chris Davis, Rockfish
Saturday at 12.30pm.
Kirk Gosden has spent over a decade leading Rockfish kitchens alongside founder Mitch Tonks, bringing more than 40 years of culinary experience from Europe, the USA and the Caribbean. After nearly 15 years running his own restaurants in the Caribbean, he returned to the UK with a mission: to champion British seafood and make it a bigger part of the nation’s food culture. Kirk works closely with the Marine Stewardship Council and is passionate about sustainable fishing practices.
Chris Davis was born and bred in Weymouth. He started his career at 18, heading to London to work at Mark Hix’s flagship Hix Soho for four years, before moving to Manchester cooking for Premier League footballers. He went on to work at two and three rosette restaurants including the Michelin recommended Yarlbury Cottage, before joining Rockfish. Seven years later, he’s Head Chef at Rockfish Weymouth.
Kirk and Chris will be cooking Disco Scallops ™️, Brill Bearnaise, Wild prawn tacos, Hake ceviche and a dish using Rockfish’ own Tinned seafood.
Chiara Tomasoni, MasterChef: The Professionals Finalist & Former Head Chef, River Cottage
Saturday at 1.30pm
Chiara’s cooking career began in Bologna, shaping tortellini alongside her grandmother. It has since taken her to the role of Head Chef at River Cottage and a finalist spot on MasterChef: The Professionals 2024. Along the way she explored journalism and environmental policy, weaving those pursuits with a deep rooted passion for food and tradition. Her cooking reflects a respect for the land and the stories behind what we eat, rooted in foraging, seasonal sourcing and preserving.
Today Chiara is making hot-smoked whipped roe with puffed fish skin and fish bone crackling.
Susy Atkins & Sara Hicks, Louis Pommery England
Saturday at 2.30pm & Sunday at 2.00pm
Susy Atkins is an award winning wine writer and presenter for The Telegraph. She’s joined on stage by Sara Hicks,UK Director for Maison Pommery & Associes, who brings an insider’s knowledge of what makes Louis Pommery England’s Pinglestone Estate sparkling wines so distinctive. Together they host an interactive tasting session across both days. Grab a seat and a glass.
Duncan Lucas, Fish Filleting
Saturday at 3.30pm & Sunday at 3.00pm
The King of Filleting, Duncan has raised thousands for the Fishermen’s Mission with his extraordinary knife skills and infectious enthusiasm for seafood. With over 40 years in the industry and a reputation that takes him around the world, Duncan’s filleting demos are not to be missed & Sunday at
Mark Woodhouse (Mr Badger), Hall & Woodhouse
Saturday at 4.30pm & Sunday at 12.00noon
Mark Woodhouse, is a firm favourite at Dorset Seafood Festival – “Mr Badger” of Hall & Woodhouse, a Festival sponsor. Mark hosts a fun and informative Badger and Outland beer and cheese pairing tutorial. Beers selected from the Badger Beer range (such as Fursty Ferret, Tangle Foot, Golden Champion or Blandford Fly) and the Outland craft beers range (such as Pilsner, Stout, Roca Tierra, West Coast IPA, or Hazy IPA).
Ben Champkin, Catch at The Old Fish Market
Sunday at 11.00am
A Dorset native, Ben Champkin is Chef Patron of Catch at The Old Fish Market. His career has taken him from Young Chef of the Year in 2013 to the senior team at the World Culinary Olympics, as well as to some of the world’s finest kitchens, including L’Enclume in the Lake District, the three Michelin starred Restaurant at Meadowood in California, and The Newt in Somerset. Back in Dorset, Ben’s menus celebrate the seafood landed by local day boats right outside the restaurant door, with provenance and sustainability at their heart. Ben will be creating two dishes; BBQ miso glazed octopus and Blue fin tuna belly, tomato and marjoram.
Mark Hartstone, La Fosse
Sunday at 1.00pm
Mark Hartstone swapped geology for gastronomy on the first day of the millennium. Trained with Raymond Blanc and Pierre Chevillard, he went on to win a national professional chef’s competition and multiple regional titles including Dorset Chef of the Year. Since 2008, Mark and his wife Emmanuelle have run La Fosse at Cranborne, celebrated in the Good Food Guide for its tasting menus, cheeseboards and cookery classes. Today Mark is making a trio of mackerel: soused, hot smoked and seared.
Angus Cowan
Bay Stage, Saturday at 4.00pm
An experienced chef with a pedigree in some of London’s most loved restaurants, Angus, alongside his partner, Charlotte, is the founder of Sea Sisters. Born during lockdown, the company became the first new business to can fish in England since the 1940s. Based in Bridport, Seas Sisters is about quality British seafood, clear provenance and creating original ideas with maximum flavour. Angus will be showing you some delicious recipes ideas you can create using Sea Sisters cans.
Duncan Lucas, The Fabulous Fish Auction
Saturday at 5.30pm & Sunday at 4.00pm
Don’t miss the daily fish auction with Duncan Lucas. Bid on freshly landed local fish and incredible prizes including a magnum of Pommery Champagne and a Badger Brewery tour with lunch for four. All proceeds go to the Fishermen’s Mission.