British chef and author of cookbook Momo-No-Ki
With over 30 years experience in the industry The Mytton & Mermaid Executive Chef Christopher Burt, grew up in the kitchens of his mothers restaurant in Yengama, Sierra Leone where he gained his love for food.
After trying at The Savoy & Le Manior aux quit Saison, he moved to Shropshire & gained his reputation as a chef.
After getting the travel bug from his parents, a trip to South East Asia changed his world. On his return, Chris went to work at Shrewsbury’s iconic Peach Tree Restaurant where he quickly made his mark on the restaurant scene & became a director.
After penning the self titled Momo-No-Ki cook book (acclaimed by New York Times food critic Peter Kaminsky) , he then went on to open Momo-No-Ki ramen bar, a first for the Midlands.
Working predominantly with local suppliers & artisans, Chris went on to be a firm favourite at Shrewsbury food festival, eventually running the cookery school & the Chef Demo Stage.
With travel being very important, Chris has gained numerous stages around the world, from charities in Thailand & Colombia to the hustle & bustle of the New York restaurant scene.
Never being one to rest on his laurels, he also works as a Consultant Development Chef for Finnebrogue Artisan in Northern Ireland, creating new dishes & flavour profiles for premium Uk food retailers.
Chris is currently working on projects with Luker chocolate in Columbia alongside industry food magicians MSK Ingredients.
Chris now heads up The Mytton & Mermaid creative culinary team.
Chef and founder of Masala Magic
Lajna launched Lajina Masala in October 2013 to teach home-style Indian cooking and has created six handmade spices to help people on their cooking journey.
A self-taught home cook, Lajina’s meals are made from scratch and she has many tips and tricks to make happy, healthy curries.
At Frestival she will be showing us how to create both gluten-free dishes, and how to create vegan-friendly dishes.
Food and Fibromyalgia
Rhea Alton is on the organising committee for Frestival and will be leading a talk on Fibromyalgia and Food at the event.
Fibromyalgia, also called fibromyalgia syndrome (FMS), is a long-term condition that causes pain all over the body.
As well as widespread pain, people with fibromyalgia may also have increased sensitivity to pain, fatigue (extreme tiredness), muscle stiffness, difficulty sleeping, problems with mental processes (known as "fibro-fog") – such as problems with memory and concentration, headaches and Irritable Bowel Syndrome (IBS).
Rhea was diagnosed with Fibromyalgia just over two years ago and is looking forward to meeting with other sufferers to talk about symptoms and coping methods, which often includes changes in diet and free-from foods.
Kinesiology & Epigenetics
n has been involved in the holistic health movement for over 25yrs. In 1999 he received kinesiology for issues with Allergic Rhinitis and Psoriasis with such successful outcomes he decided to retrain on kinesiology and has run a successful practice in Shropshire since 2003, helping many thousands of clients with allergy and diet based issues.
Ben works as an Integral practitioner, highlighting the importance of understanding how body, diet, movement, state of mind and emotions, relationships and environment all contribute significantly to our state of health.
Since 2014 he has been using a functional approach to the body via Epigenetic protocols and looking more and more at how our genetic map creates the territory for physical body to expressing health or disease and how we can manage our genetics through understanding our own genetic blueprint.
Ben also leads LifeForce Qigong and meditation sessions in his regular classes at Centre for Integral Health, the clinic he founded in 2013 in the centre of Shrewsbury. Ben has written articles on allergy which can be found in his blog at www.bencalder.co.uk and details of his clinic can be found at www.integralhealthshrewsbury.com
Chef/Proprietor of The Pheasant Inn at Admaston
Richard is Chef/Proprietor of The Pheasant Inn at Admaston. Richard is a keen advocate of using seasonal locally sourced foods , using home grown ingredients where possible, fresh herbs , greengages, apples and foraged wild garlic – his menu always moves with the seasons.
He will be showcasing dairy-free cooking for us at Frestival.
Claire McDonnell Lui
Founder and nutrition advisor at Leafie.org
Founder and nutrition advisor at Leafie.org, a non-profit organisation working with individuals, schools, community groups, universities and businesses to improve health through simple food changes.
Claire McDonnell Liu used food to help heal her two children’s drastic health problems.
She will be speaking at Frestival plus delivering a workshop on cutting sugar in everyday foods and using food as medicine.
Both Claire’s children, Rudy and Leafy, suffered from chronic health conditions as young children but improved remarkably since switching to a ‘real food’ lifestyle.
Leafie.org provides information and nutrition programmes on losing weight, cutting down on sugar and improving energy to individuals, families, students and business employees.
The organisation offers a sugar-free family online learning course, with recipes, swaps and tips from NHS doctors, food and health professionals.
Claire, a qualified and experienced nutrition advisor, said she loves working with people on their personal food plans, as well as with staff and students in workplaces and schools to educate and support on food habits for long term health.
The Sugar Free Family online learning course at https://leafie.org/sugar-free
is a free resource helping families to cut down on sugar in their everyday foods.
See https://leafie.com for more information.
Founder of Iron & Rose
Founder of Iron & Rose, based at Shrewsbury’s Market Hall.
Robin has worked in most areas of the wine industry. He’s picked grapes, worked in a winery, sold wine over the counter for high street chains and traditional family wine merchanges, supplied wine to restaurants, independent retailers, brewers, national chains and supermarkets.
He’s also travelled all over the world doing it...while drinking lots of delicious wines.
He loves to meet a vineyard owner who loves his land, grows great grapes and makes fantastic wines….and that’s how Iron & Rose was born.
In March, Iron & Rose is set to open at new bar, Glouglou on Castle Gates, Shrewsbury, which will feature many natural wines as well as vegan and non-vegan snacks to enjoy alongside.
For more information, see https://www.ironandrose.com
Green Options Zero Waste
Founder of Lunchbox Doctor
One of the UK’s leading nutrition experts and the founder of Lunchbox Doctor.
Jenny has a passion for creating delicious and nutritious recipes for busy people. She has worked with leading brands and health campaigns, including BBC Sport, Sport England and Cancer Research UK. Jenny regularly contributes to TV and radio shows including Good Morning Britain and BBC Radio and to newspapers and magazines including The Guardian, The Mai, The Express and Top Santé.
Her first recipe book, called Sheet Pan Cooking: 101 recipes for simple and nutritious meals straight from the oven, was published on 13 March 2018. Jenny has also written a book called Gut Health and Probiotics, which was published in September, 2018 and another recipe book called The Modern Multi-cooker Cookbook: 101 Recipes for your Instant Pot (™), which was released in early September, 2018. Jenny is currently writing book number four. It's called Real Lunchtime Food and will be released later in 2019.
For more information, see www.lunchboxdoctor.com
Chocolate and meditation
Pablo is one of the UK's leading bean to bar chocolate makers. He has been producing award-winning artisan chocolate bars since 2013, which have gained Forever Cacao, his company, a loyal following.
The chocolate Forever Cacao produce is made from ethically-sourced Peruvian Ashaninka Cacao. Minimally processed in Wales from all natural ingredients, Vegan-friendly and free from gluten, dairy, soya and palm oil. No refined sugar. Handmade and wrapped in plastic-free packaging.
He will be talking about mindfulness and the chocolate meditation experience at Frestival - come along to find out more!