At Delapré Abbey June 7 and 8 2025
Chef Demos in 2025
The chef demos are free. Just turn up and take a seat.
We have a real treat for you on our chef demo stage this year – none other than Masterchef Professional winner Dan Merriman.
For those of you who watched the show, you will know how amazing Dan is – so self-effacing despite his prodigious talent – how much the judges loved him and how fabulous his cooking was.
We can’t wait for him to take to the stage and reveal a slice of his of culinary magic – we mean, how often does Northampton find a Masterchef: The Professionals Champion in its midst!
Dan will be joined in the chef demo line-up by an array of amazing chefs – each with their own accolades and stories.
The chef demos take place hourly and are free. All the chefs wear microphones and the demonstrations are shown on large TV screens so you can see everything close up. The chefs concentrate on using fresh, locally-sourced, seasonal produce to prepare their signature dishes. Simply pull up a chair and enjoy!
Katie Johnson from Wot’s Cooking hosts the demo stage. Katie is a farmer turned broadcaster and writer, who worked as a presenter and producer for the BBC for 15 years. Here is the line-up:
SATURDAY
11am: Phil Sharpe
Head chef at the Mercure Northampton
With a culinary career spanning over two decades, Chef Phil brings a wealth of experience and a passion for excellence to the Delapré Food Festival. His journey began after college, working in prestigious 4- and 5-star hotels across England—including the Park Lane Hilton and the acclaimed Maiyango. His international flair was honed during two and a half years working in Australia, adding a global twist to his refined cooking style.
Phil went on to open his own restaurant, The White Peacock in Leicester, which earned a loyal following for its elegant menus and creative presentation. Following a serious accident that left him recovering for a year, Phil returned to the kitchen with renewed purpose, cooking for Emma, Duchess of Rutland, and even working with the Mercedes Formula 1 team.
A career highlight includes the honour of cooking for Her Majesty the Queen during the Golden Jubilee celebrations, and he’s also showcased his skills in a Channel 5 cooking competition.
Now based in Northampton, Phil played a key role in the transformation of the Park Inn into the 4-star Mercure Northampton, home to the town’s largest conference centre. Passionate about hospitality, he takes great pride in delivering unforgettable experiences at major events and conferences, as well as during breakfast service.
Expect elegance, energy, and exquisite flavour from a chef who knows how to impress, from royalty to festival-goers.
Phil will be creating a vegan dessert which is currently going down a storm on his menu at the Mercure in Silver Street. It’s also fascinating to watch being made. The delicious dish he will be demonstrating is avocado, banana and chocolate mousse with mango sorbet, fruit gel and vegan honeycomb.
SATURDAY
Noon: James Peck and Dylan Warren
Restaurant Ember, Wellingborough
James never wanted to be a chef. He wanted to be a soldier. The Army is where he first found himself in a kitchen and where the early sparks of his talent began to emerge. He will say he wasn’t a chef until he started working in London, in high-end kitchens, being put to the test, and truly learning his craft.
Looking to balance work and fatherhood, James returned to his native Northampton to set up his own specialist catering business, Burnt Lemon Catering, bringing his fine dining skill to parties, high profile events, and weddings.
This led to his starring role in the reality TV show The Brigade, hosted by Michelin-star chef Jason Atherton. He spent a year travelling around Europe and having the once in a lifetime chance to cook in some of its most renowned kitchens. He was one of two chefs picked by Atherton to lead a crack team in the cook-off for the finale.
James became inspired by cooking on fire. Its simplicity, combined with his fine dining skill, has led to the signature cooking style he’s now known for – modern, beautiful dishes with incredible flavour and, of course, a little smoke!
He opened his first restaurant, Ember, in Wellingborough in 2022 – a live fire open kitchen venue that has received accolades such as OpenTable Top 100 Restaurants, Great Food Club Guides Restaurant of the Year, and Northampton Food and Drink Awards Restaurant of the Year. He expanded to a second site, The Four Pears in Little Houghton, in spring 2024.
On top of his personal success, he is a proud mentor and ambassador for Moulton Colleges chef apprenticeship scheme. Having recently been accepted as a Master Chef of Great Britain, he hopes that the coming year brings greater opportunity to support and inspire the next generation.
James and Dylan will be cooking Ember’s Flame & Sea: Shellfish on Japanese BBQ.
1pm: Dan Merriman
Masterchef: The Professionals Champion 2024
Dan, who has just launched a luxury fine dining experience called At Home With Dan, will be cooking Kimchi-glazed, hand-dived scallop with XO, BBQ fermented green cabbage, Shiitake dashi and Kaffir lime.
2pm: Bart Polinski
Executive head chef at Hibiscus, the fine dining restaurant situated in the stunning Billiard Room at Delapré Abbey
Bart was named ‘Chef of the Year’ at the 2022/23 Weetabix Northamptonshire Food and Drink Awards, was recently awarded his second AA Rosette and saw Hibiscus crowned ‘Restaurant of the Year’ at the 2024/2025 Weetabix Northamptonshire Food and Drink Awards.
With a focus on sustainable cooking, Bart uses fresh produce grown within Hibiscus’ own kitchen garden to handcraft a delicious, seasonally-changing seven course tasting menu.
Bart began his culinary journey in France, where he helped open Glynn Purnell’s new restaurant in Clermont at just 19 years old. Working as a sous chef, he developed a deep appreciation for seasonal produce such as local foie gras, saffron, and fresh fruits and vegetables.
He then spent a year at Le Pré, where daily foraging for wild mushrooms, asparagus, and edible flowers in the mountains inspired his ingredient-led, nature-driven approach to cooking.
Back in the UK, Bart joined the team at Delapré Abbey, progressing from sous chef to head chef. After broadening his experience elsewhere, he returned in 2022 as Executive Head Chef.
He will be cooking Pork Tenderloin with pickled apple, broccoli, potato & black pudding hashbrown topped with a spiced jus.
3pm: Jacqui Mock
Cookery School guru
Jacqui grew up on a dairy farm in Devon which forged her love for responsible sourcing, sustainability, preserving and foraging. She’s worked in hospitality since she was 17, starting front of house before moving into the kitchen eight years ago.
Most recently, she launched the cookery school at Hampton Manor, a sumptuous five star hotel near Solihull famed for its two award-winning restaurants and artisan bakery. She recently moved to Oundle to start her own cookery school. Jacqui will be demonstrating how to make sourdough bread from scratch and how to make your own butter.
SUNDAY
11am: Dan Merriman
Masterchef: The Professionals Champion 2024
If you missed him on Saturday, Dan returns to cook once more – Kimchi-glazed, hand-dived scallop with XO, BBQ fermented green cabbage, Shiitake dashi and Kaffir lime.
Noon: Dan Fitzhugh
Teacher in Culinary Arts, Northampton College
Dan Fitzhugh, a highly successful chef with decades of international experience, has returned to where his culinary journey began – Northampton College.
Born and raised in Northampton, Dan began his career as an apprentice at the
renowned Le Manoir aux Quat’Saisons, progressing to junior sous chef within
five years.
His career took him across the globe, including leading roles as
head chef at Richard Branson’s private Swiss lodge and executive chef at his
hotel in Morocco.
He later returned to Le Manoir, where he worked as Raymond
Blanc’s development chef, travelling worldwide and honing his skills.
Now focused on teaching, Dan brings a wealth of experience from
Michelin-starred kitchens, luxury hotels, and global hospitality projects.
Passionate about fresh, seasonal produce and building strong culinary
foundations, Dan is committed to inspiring the next generation of chefs.
Dan will be cooking with one of his students the following dish: steamed courgette flower stuffed with minted peas, Tempura courgette, asparagus and summer bean stew with herbs.
1pm:
Bart Polinski
Executive head chef at Hibiscus, the fine dining restaurant situated in the stunning Billiard Room at Delapré Abbey
Bart will be cooking Pork Tenderloin with pickled apple, broccoli, potato & black pudding hashbrown topped with a spiced jus.
2pm: James Peck and Ben Leonard
The Four Pears, Little Houghton
James returns wearing his Four Pears hat to cook alongside his head chef Ben Leonard. The pair will be demonstrating Iberico Secreto pork, with pickled mussels, pork jus, marsh samphire and sea herbs.