The countdown to the next Burnham-On-Sea Food and Drink festival continues with the line-up for the demo stage announced this week.

The ‘eat:Burnham’ branded festival returns to the town centre on Saturday 26th May.

The Retreat Demo Stage is in the Baptist Church and will have chefs and cooks on stage from 11am.

Aimed at families, the chefs on stage will be cooking dishes that visitors can recreate at home. The church is fully accessible and there will be large screens to help see what is going on.

At 11am there will be Brad Edrich on stage. This talented local chef is the new sous chef at the Marco Pierre White Steakhouse Bar and Grill in Bridgwater and he will be cooking a gnocchi pomodora with wild mushrooms and fresh basil.

At 12noon, continuing the tradition of giving younger chefs a chance, the festival has Coral Roberts. Coral, 10, is a student at Mendip Green and will be cooking spaghetti carbonara, roasted vine tomatoes and garlic ciabatta.

“I am really happy to be cooking at eat:Burnham to show that eat:Festivals aren’t just for adults, 10 year olds can cook too!” she says. “I love to cook and share my food with family and friends as it makes them smile. I am looking forward to cooking so I can show the audience what a 10 year old can do.”

Then at 1pm, Steve Fowell, School Chef of the Year SW regional winner 2017, will be sharing his ability to create inspiring food for just over £1 a portion. Steve wants to reignite a passion for cooking with the family.

In his fast-paced, high energy demo Steve (pictured below) will create an awesome Somerset pork medallions with a broad bean and mushroom fricasse and crushed new potatoes – from his new cookbook.

“I am really excited about returning to Burnham-On-Sea, it was the first place I ever did a cooking demo and I love to see the audience there who are always so enthusiastic,” he says.

At 2pm, Dave Newman, Executive Head Chef at Lasseters restaurant at the Winter Gardens, pictured right, will be cooking one of the most popular dishes on his menu: pressed belly of pork, black pudding bon bon, cheddar mash, braised vanilla carrot and Thatcher’s cider sauce.

“I love food, produce, being around like-minded chefs who eat sleep and breathe our trade,” he says. “I’m hoping to showcase myself and what’s on offer locally in my restaurant & showing people we are upping Weston’s food game. I am really looking forward to eat:Burnham – I am going to crank it up!”

At 3pm, there will be more young talent on stage with Ryan Spencer (pictured below). He will be cooking duck breast, served with Asian greens, noodles, and a sticky ginger sauce. Ryan has been cheffing for two and a half years ago and he has always had a love of food, in his own words “Passion makes good food”.

The demo stage is this year sponsored by The Retreat Caravan Park. All the vegetables are supplied by Gardiner Whites in Burnham-On-Sea High Street. As a part of their continuing support of this new business, the festival organisers haven’t booked a fresh fruit and veg stall for this festival.

The Hawksmoor Cookery School will be at The Ritz Social Club and it is hosted by Delicious in Taunton’s Chrissie Godfrey. She will be leading a hands-on workshop for you to make your own sushi.

“You will be using nori sheets, cooked and prepared sushi rice, and a choice of vegetables, making your own maki roll with a soy and ginger dipping sauce – all lovely and sticky… and fun!”

There are lots of opportunity to taste, adjust, share and discuss. All the recipes are available for you to take home afterwards.

The classes are suitable for adults and families with children aged 8+, they are vegan and you can drop in between 10.30am – 12.30pm, or 1.30pm – 3.30pm to have a go.

The festival will see over 130 local food and drink producers showcased alongside lots of free entertainment. The festival opens at 9am and trades through to 4pm. Find out more about the festival at