All the chef demonstrations in the Chef’s Theatre are free to watch. There will be seated and standing spots allocated on a first come first serve basis. If you want to guarantee a seat, there is a limited number of VIP Chef’s Theatre tickets available to purchase in advance.
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Gavin Edney is the executive head chef at The Headland Hotel and Spa. As a proud Cornishman he has built an outstanding career across the country, collaborating with many leading figures in the industry before returning home to oversee the food operations at the five-star hotel. He is deeply committed to supporting young people and dedicates much of his time to working with local colleges and students.
Gavin grew up in Polruan, Cornwall before getting his first kitchen job as a 15-year-old at Fowey Hall Hotel.
During his next role at Talland Bay Hotel, in Looe, Gavin recalls learning the importance of consistency and focusing on minute detail. To begin with, he would spend six hours cutting two litres of Provencal vegetables into small squares – and doing it again and again until the skill was perfected.
Following another two-year spell at Fowey Hall, Gavin landed a job as a Chef de Partie for Gordon Ramsay’s restaurant at top London hotel Claridge’s.
Gavin’s star continued to rise when he was part of the team which took the Olde Bell Inn, in Hurley, from being unlisted to holding five gold stars within 12 months. There he honed his butchery skills and learnt how to manage complex operations. He worked under Warren Geraghty, who would later introduce him to his future mentors at Galvin restaurants and Cliveden House.
He helped brothers Chris and Jeff Galvin to relaunch two restaurants in the five-star Waldorf Astoria Hotel in Edinburgh, and he also spent time in their London restaurants, overseeing the opening of Pompadour by Galvin which was awarded AA best new restaurant in 2013.
In 2014, he became Head Chef at Cliveden House in Berkshire. Working closely with Executive Chef Andre Garrett, he was responsible for food development and food operations. This included the newly launched Restaurant Andre Garrett, which earnt numerous accolades and was voted best new restaurant by the Good Food Guide. It was also listed in The Times’ top 20 UK restaurants in its first year.
Most recently before joining The Headland, he spent almost six years as group executive chef for Castlebridge Hospitality, initially working with Mike Robinson, developing and opening The Elder in Bath, The Woodsman in Stratford Upon Avon and The Forge, in Chester.
Please note due to circumstances out of our control chef demo’s maybe subject to change
