Joe Lado Devesa, Penventon Park Hotel, Redruth
Our very own Executive Head Chef, Joe Lado Devesa, was born in Spain and trained under Jean Christophe Novelli. He has been a head chef for over 15 years. He has worked in some of the country’s top hotels and restaurants, including; Chewton Glen, a Michelin starred, 5 star luxury hotel in Hampshire, Hustyns luxury resort in Wadebridge and the Tate Modern in London. Hosting the Asparagus Festival was Joe’s idea. He has a real passion for Cornish produce whicih is echoed in his style of cooking. He uses fresh, local, seasonal produce, cooking simple dishes which allow the quality of the produce to speak for itself.
“I am very excited about being involved in the planning and execution of the asparagus festival. I am working very closely with the suppliers, growers and guest chefs to ensure that we celebrate this great Cornish ingredient in a pure and innovative way.”


Nigel Tabb, Tabb’s, Truro
Nigel cooks his menu from scratch; butchering, filleting and baking everything on site for his restaurant. He is also renowned for his delicious handmade chocolates and petit fours. Seeking refuse from the gruelling kitchens of central London, Nigel and his wife Melanie moved to Cornwall many years ago to open their own restaurant. Originally located in Portreath on Cornwall’s North coast, Tabb’s Restaurant now resides in Truro with a weekly changing menu reflecting the very best seasonal and local produce.
“I always look forward to the Cornish asparagus season; it’s a very special ingredient that I use as much as I can. The festival is a fantastic way to promote and celebrate asparagus and I’m looking forward to being a part of it.”

Arty Williams, The Cove, Maenporth
The key to The Cove’s success over the past decade lies within its commitment to quality Cornish produce, grown and caught locally, within its dishes. Whether its scallops or samphire, Arty’s local knowledge and experience allows him to source the very best ingredients that Cornwall has to offer.
“Asparagus is one of the great Cornish ingredients worth waiting for.  The treats of early season asparagus are a sign that Spring is with us and freshly picked asparagus is just fabulous however you choose to cook it! It’s amazing how far a few simple little tips will go when creating a dish. Come along and pick up some great dishes & hints and see how it affects your cooking at home!”



TimTim Treseder, Red River Café, Heartlands
Cornwall Asparagus Festival is delighted to welcome Tim Treseder, head chef at the Red River Café in Redruth, to the fantastic line up of chef demonstrations this year. He sources local Cornish produce where possible to cook up an ever-changing menu with daily specials to satisfy every palate.

Tim will be demonstrating one of his favourite asparagus dishes and will be joined by hospitality manager James Curnow who will showcase his asparagus-inspired cocktail. 

“As a Cornishman and Chef I am passionate about all Cornish produce. My team and I at the Red River Cafe welcome the opportunity to showcase John and Jenny Keelers fantastic Asparagus. “




Mark Devonshire, Cornwall College
Another new addition to the line-up for 2013 is Mark Devonshire from Cornwall College. Mark was born in Cornwall and has always loved food. He is a firm advocate of local ingredients and promoting our fantastic Cornish produce. His career began under the direction of Rick Stein at The Seafood Restaurant in Padstow, where he spent 17 years perfecting his techniques. He spent the latter 8 years as head lecturer at Padstow Seafood School, which led him on to find his true vocation as a teacher. He now inspires students at Cornwall College and a few of his students will be joining him for a cookery challenge at the festival.