Having cooked for all his adult life, Tim has a passion for all aspects of cookery and food. Tim initiated his skills through cookery school classes in England as well as around the world in Hanoi, Vietnam and in Jerusalem. Since visiting food markets around the world taking inspiration for his own cookery. Tim initiated the Crediton Food Festival in 2009 and continues to organise what has become an annual showcase for local produce and food businesses.Tim currently runs the cafe/restaurant at Yearlstone Vineyard, Devon’s oldest vineyard, using local produce to create dishes that complement the award-winning wines.Join Tim and his 30 years of teaching experience in one his Occombe Cookery School Courses;
Emma Parkin, born and bred in Exeter, thought there must be more to life than emails and computer screens. Call it a mid life crisis if you want! Left the sensible office job and set out to make bread. From very small beginnings, Emma’s bakery is now located inside the Real Food Store, Paris Street, midway between John Lewis and the bus station and functioning 6 days producing hundreds of loaves of bread a week, all baked from scratch using good ingredients and lovingly shaped by hand – it truly is real bread!
"Making bread is fascinating and endlessly challenging and most important of all, you never stop learning. Even after 10 years I feel like I’ve just touched the surface. It’s universal, companiable (cum pane – Latin for with bread), changes with the weather, your moods and time of year. Making bread is an achievement you can see, touch, feel and taste. And there’s always toast tomorrow…"