Archive 2025

Ixta Belfrage

Ixta’s style of cooking draws inspiration from three countries that shaped her upbringing. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She worked at the Ottolenghi Test Kitchen for five years and is the co-author of the New York Times bestselling FLAVOUR with Yotam Ottolenghi. In 2022 she published her first solo cookbook: MEZCLA, which was nominated for ‘best debut cookbook’ at the Fortnum & Mason Awards and ‘best international cookbook’ at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal.

In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a Contributing Editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.

Andi Oliver

Award-winning TV chef and broadcaster Andi Oliver has enjoyed a rich and varied career, centred on food and music. Andi has been a judge, contributor and presenter on various BBC food programmes.

Andi rose to fame fronting the band Rip Rig and Panic with Neneh Cherry in 1981 before going on to host various TV music shows, programmes and festivals, as well as performing at The Royal Albert Hall and on the West End.

In parallel, Andi ran a successful restaurant, The Moveable Feast; was creative director of The Birdcage Pub; launched her own kitchen at The Jackdaw and Star; and in 2016 opened her award-winning restaurant, Andi’s. She is now seeking to shine a light on Caribbean home cooking, and create a conversation about identity and migration through cultural exchange projects. 2023 saw the launch of her cookbook, The Pepperpot Diaries.

Ravinder Bhogal

Born in Kenya to Indian parents, Ravinder Bhogal is an award-winning journalist, author, chef and restaurateur. Ravinder’s acclaimed restaurant, Jikoni, in Marylebone is inspired by her mixed heritage, and the UK’s diverse immigrant culture. Her ‘no borders kitchen’ celebrates the narrative of those who have the ache for what they left behind, yet a wonder of their new landscape.

Alongside her writing, Ravinder has also travelled the globe as a reporter for Channel 4’s magazine show, Food: What Goes in your Basket? Other UK television credits include appearances on prime-time Saturday Kitchen, Sunday Brunch, Saturday Morning with James Martin, Masterchef and This Morning.

She is the food columnist for the FT Weekend Magazine, Guardian Feast, contributing editor at Harper’s Bazaar and regularly writes for The Observer Magazine, Condé Nast Traveller and Vogue online, and has authored three award-winning cookbooks: Cook in Boots (2009); Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (2020); Comfort & Joy: Irresistible Pleasures from a Vegetarian Kitchen (2023)

Mr Lyan

Ryan Chetiyawardana is at the forefront of innovation within the drinks industry and has been involved in several of the UK’s best bars for over a decade. He has been named in Wine Enthusiast’s 40 Under 40 Tastemakers, Imbibe’s 10 Years of Outstanding Achievement and TimeOut’s Person of the Decade in 2020, as well as IWSC’s Spirits Communicator of the Year in 2019, Bar World 100’s World’s Most Influential Bar Personality in 2019 and International Bartender of the Year at Tales of the Cocktail 2015.

Ryan launched his first bar, White Lyan, in 2013. The bar was voted World’s Best New International Bar the following year. Ryan’s second bar, Dandelyan, opened in 2014 and was crowned World’s Best Bar at The World’s 50 Best Bars awards. With plenty of awards under his cocktail shaker, Ryan also has two cookbooks, showcasing his cocktails alongside recipes from some of the world’s leading chefs. Good Together: Drink & Feast with Mr Lyan & Friends (2017); Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends (2023)

Dom Fernando

Born in London to Sri Lankan parents, Dom Fernando, Paradise owner and founder, spent his school holidays exploring Sri Lanka and visiting his family. It was always Dom’s grandmother who made the most delicious dishes, with her flavours woven throughout Paradise’s dishes.

Dom spent over 14 years in hospitality in a variety of group leadership roles with both InterContinental Hotels Group (IHG) and Hilton internationally, before deciding to open Paradise in 2019, to critical acclaim.

In Spring 2025 Dom is set to launch Open Door Policy in Colombo which will realise a long standing ambition to put something back into the city where he feels most at home; taking local ingredients and regional cooking techniques to new levels in Sri Lankan cuisine.

Peter Kuruvita

Peter Kuruwita’s culinary journey began in the traditional kitchen of his ancestral home in Colombo, Sri Lanka, sparking a four decade career as an award-winning chef, restaurateur, TV presenter, author and industry speaker. Notably, he established Sydney’s iconic Flying Fish Restaurant & Bar in 2004, and later expanded his influence to Fiji with Flying Fish Fiji at Sheraton Fiji Resort. With Noosa Beach House and Alba by Kuruwita, a multi-faced venue in Noosa Heads as his last projects before deciding to spend more time travelling on new chef adventures.

Peter’s true love lies in spending time with his family in Noosa, engaging in activities such as surfing, camping, fishing and cooking together. Inspired by his childhood experiences, he has authored several cookbooks including “Serendib – My Sri Lankan Kitchen”, “My Feast with Peter Kuruwita” and “Lands of the Curry Leaf”.

Tom Parker Bowles

Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times.

With 7 cookery books to his name and now his most recent: ‘Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III’, Tom shares royal recipes for all seasons, everyday occasions, and celebrations of all kinds – from breakfasts, picnic lunches and dinners, to coronations and state banquets.

Be enthralled with behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State Banquets, as well as tales of the chefs, customs, and predilections of royal kitchens.

Darina Allen

Founder of the famous Ballymaloe Cookery School and Ballymaloe Organic Farm School in the midst of a 100 acre biodiverse organic farm, gardens and greenhouses in East Cork in Ireland. An active proponent of the sustainable farm-to-table and the Slow Food Movements. Darina has had a huge impact on teaching others to respect fresh ingredients. She will present an ode to the Emerald Isle together with JR Ryall, Head Pastry Chef at the famous Ballymaloe House who was awarded ‘World’s Best Trolley of the Year’ in 2019.

As ambassador for Farming for Nature, she contributes a weekly food column to the Irish Examiner’s Weekend section. With a notable presence in Ireland’s culinary scene, Darina has presented numerous TV series and authored 21 cookbooks.

Students travel from all over the world to attend the Ballymaloe Cookery School, Organic Farm and Gardens.

FR Ryall

“Ballymaloe Desserts” is JR Ryall’s eagerly awaited debut book featuring 140 curated recipes from the Ballymaloe repertoire. Some are cherished classics while others are innovative additions, all crafted with the home cook in mind. JR’s culinary journey began at 13 with a bread-making course at Ballymaloe setting the stage for subsequent kitchen experiences. His initiation into the restaurant kitchen at Ballymaloe House at 15 left an indelible mark, exposing him to extraordinary flavours such as lemon verbena sorbet and chilled beetroot soup.

Amidst the glitz of book launches and kitchen takeovers worldwide, JR’s favourite recipe remains a traditional delight featured regularly on the trolley during service, reflecting the cookbook’s commitment to accessible and timeless treats. “Ballymaloe Desserts” stands as a culmination of JR Ryall’s lifelong culinary passion and experiences sharing diverse and delectable offerings.

Awarded ‘World’s Best Trolley of the Year’ in 2019

Programme

We are proud to present our programme, a meticulously curated selection of world-class chefs who are redefining the boundaries of culinary artistry. In this program, you’ll have the opportunity to witness these maestros in action, from dazzling cooking demonstrations to exclusive dining experiences.