Chefs Stage

We are delighted to have a dedicated kitchen for chef demonstrations & sampling.

Keep your eyes peeled for further announcements.

Francesco Mattana

Francesco was born and raised on the island of Sardinia. Throughout his childhood, he spent most of his time outside with his grandfathers, one was a great fisherman and one was a farmer. He learnt the basics of traditional Italian cuisine from his mother and auntie and developed a keen interest in Italian cooking, outdoor cooking, bread making and a passion for sharing his knowledge.

Francesco is dedicated to educating people on authentic Italian cuisine, which he was lucky enough to grow up with, and hopes to pass on his enthusiasm and passion of the cuisine to many. He is also an advocate for eating sustainably and reducing food waste, which is something that he’s learnt from his Sardinian background and shares to his online community by encouraging them to cook with fresh produce and utilise the whole ingredients.

In 2015, Francesco founded a small Italian restaurant and pizzeria in Brisbane, Australia, which was nominated one of the top Italian restaurants in the city. Upon his return to Europe in 2017, Francesco founded ‘Our Cooking Journey’, with the aim to help share his passion with the masses and to get creative outside of the professional kitchen.

In 2018, he turned to teaching full-time and was the Head Teaching Chef at Jamie Oliver’s Cookery School in London after working for some of the top cookery schools in the city. He has worked and collaborated with the Jamie Oliver Cookery School, Food at 52, Eataly – La Scuola, Emilia’s Pasta, The Pasta Academy run by Pasta Evangelists and Bread Ahead Baking school. Francesco’s charismatic personality and abundance of patience makes him a fantastic masterclass host and he often demonstrates his recipes to large crowds.

John Paul Alberti

John Paul Alberti, is a renowned celebrity chef, cookbook author, and host of the YouTube cooking channel “Italian Cooking at Home with the Alberti Twins.” As an esteemed food blogger and an international TV chef, they have made a name for themselves in the culinary world.

John's culinary journey is deeply rooted in a proud Italian heritage, where he was immersed in rich culinary traditions passed down through generations. From an early age, he learned the art of cooking alongside his Nonna, honing their skills in kitchens across the UK and Italy.

At the core of his philosophy is the belief that Italian cooking should prioritise simplicity and respect for high-quality ingredients. He views cooking as more than just a task; it is a chance to bring family and friends together. For John Paul, the kitchen and dining table serve as the heart of the home, creating connections and lasting memories. He cherishes his weekly tradition of “Spaghetti Sunday,” a gathering that celebrates good food and even better company.

Through his work, he strives to make Italian cooking enjoyable and accessible to all. His recipes aim to inspire confidence rather than intimidation, utilizing seasonal produce and fresh ingredients to showcase the best of Italy’s culinary offerings. His goal is to empower home cooks to create beautiful and delicious dishes with ease.

Andrea Jeriri

Thrilled to have Andrea join our chefs stage

For chef Andrea Jeriri, the chef con la coppola (Sicilian flat cap), cooking and food have been a massive part of his life since childhood.

Talking about his experience of growing up in Sicily gives a feeling for the atmosphere the festival strives to emulate.

Chef Jeriri said: “[In Sicily] there is no Sunday if you don’t [meet] your parents. It doesn’t matter where they live – [everyone is] meeting at grandma’s house and sitting, that’s the staple. Four people, ten people – that house will be full of parents and friends every Sunday. You end up with two or three starters, three mains… [It’s a] three to four-hour meal.”

Andrea will join our chef line up on both days.

Matteo Manzotti

Since he was a child Matteo was present in the laboratory with his father, who turned out to be his greatest teacher: thanks to him he cultivated his passion for pastry making.

At ten years old he made his first dessert and from there his professional adventure began.

In 2011 he attended specialised courses on chocolate in Perugia, Paris and Brussels. In 2014 he completed his first internship at the renowned pastry shop “La Marianna” in Città Alta in Bergamo.

In 2015 and 2016 he won the first prize at the GOLOSITALIA event, receiving the certificate directly from the hands of the great master, Iginio Massaria.

Matteo has since collaborated with Fillipo Bellani of Dolce Vyta, offering the infamous Maritozzo Buns. We are delighted to have Matteo provide a pastry demo at our Chef Stage to show us how to create thee incredible desserts!

Bray Cured

Bray Cured mix traditional artisan charcuterie production with new ways of doing things to create delicious British products.

Charcuterie is magical. A fusion of simple ingredients with quality meats at its core – combined together with time and patience – creates something special.

Bray Cured specialise in unique gifting options including letterbox subscriptions, hampers, charcuterie and butchery courses.