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THE STAFF CANTEEN LIVE STAGE PROGRAMME

*sessions are subject to change as the programme develops for our evolving festival.

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Robert Taylor

Chef / Patron, Tallow, Tunbridge Wells

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Robert Taylor from Tallow in Tunbridge Wells.  Robert opened the doors of Tallow in 2021, alongside his wife Donna, serving modern British cuisine sourcing the best produce to feature on his menu, whether it be locally sourced or from suppliers further afield. 

 

Growing up, Robert’s mum and dad owned a restaurant on the Kent coast and he started helping in the kitchen aged 11 and the rest, as they say, is history.

 

Prior to opening Tallow, Robert and Donna Taylor ran a popular gastropub The Compasses Inn in Crundale for eight years, during which time they won a Bib Gourmand and also a top 10 position in the Estrella Damm Top 50 Gastropubs list.

10:00 - 10:45

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Jean Delport

Executive Chef, Restaurant Interlude, West Sussex

One Michelin Star

Green Michelin Star

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Jean, originally from South Africa, came to the UK in 2018 to start his passion project at the now Michelin-starred Restaurant Interlude in West Sussex where sustainability is at the heart of everything they do, a philosophy that has recently earned them the prestigious Green Star at the Michelin Guide Awards 2024.

 

Jean gained a Michelin star in the 2020 guide and at the time he was the first South African chef to get a star in the UK guide.

11:30 - 12:15

Galton Blackiston
Chef / Patron, Morston Hall, Norfolk
One Michelin Star


Galton Blackiston, a self-taught chef, has been at the helm  of the Michelin-starred Morston Hall in Norfolk, for over 30 years and has held a Michelin star for 25 years.

 

As a teenager Galton set up stall at Rye market selling his own range of home-made cakes, biscuits and preserves. The range became known as ‘Galton’s Goodies’ and such was its success during that year ­that Galton abandoned plans to be a professional cricketer, deciding instead on a career as a chef… and so the journey began.

 

Today the team at Morston Hall change their tasing menus every day, to allow them to showcase the finest seasonal produce that the Norfolk coastline has to offer.

13:00 - 13:45

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Harry Kirkpatrick

Head Chef, Trinity, London

One Michelin Star

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Harry is an accomplished chef who has been in the industry for 11 years, working at 1, 2 and 3 Michelin star restaurants around the world. Harry has been classically trained as a Specialised Chef by the Royal Academy of Culinary Arts.

 

Harry moved to New York in 2017 working at Eleven Madison Park, which at the time was voted San Pellegrino Best Restaurant in the World 2017.

 

In 2018, Harry returned to London to become Junior Sous Chef at Trinity Restaurant.

After moving up through the ranks to become Senior Sous Chef at Trinity in 2021.

 

In 2022 Harry moved to the new opening of Alex Dilling at Hotel Café Royal as Senior Sous Chef helping the team achieve 2 Michelin Star status.

 

One year later, Harry re-joined the Trinity team as Head Chef.

14:30 - 15:15

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Robin Read

Chef / Patron, The Counter by Robin Read, Tunbridge Wells

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Robin has been passionate about cooking since he was 16 and first completed work experience with the Roux Brothers in their London patisserie where he trained in 1990.  He spent 2 years at Chez Nico under Nico Ladenis which at the time held 3 Michelin stars as a sous chef. Worked for Marco Pierre White at the Mirabelle (1 Michelin star) becoming head chef. Also completed stages in his free time at Le Gavroche (2 Michelin stars) The Square (2 Michelin Stars) Restaurant Paul Heathcote (2 Michelin stars).

 

A supporter of artisan farmers, growers and producers and a strong advocate of naturally sourced produce, especially from the British Isles, over the past 10 years Robin Read has hunted down the best you can find from farm to sea. Showcasing the best that Britain has to offer.

 

In May 2024, Robin started a new adventure with his wife Greta and opened The Counter by Robin Read in Tunbridge Wells, offering a sustainable experience showcasing the best seasonal and local produce.

16:00 - 16:45

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