A new series of live cookery demonstrations is set to launch at Weston Park following the appointment of a new chef inspired by Cornwall’s seafood scene and the flavours of South-East Asia.
Chef de Partie Tom Bacon has joined the kitchen team at the stately home on the Staffordshire/Shropshire border after spending two years with the Rick Stein group in Padstow, Cornwall.
Tom will lead a programme of demonstrations designed to inspire home cooks, sharing practical techniques, hints and tips while giving guests an insight into his approach to cooking.
The new series begins on Friday, 12 June, with a session focused on seafood, exploring flavour pairings, preparation techniques and practical advice for cooking fish.
Future demonstrations will draw on Tom’s love of Asian cuisine as well as seasonal produce grown in the estate’s Walled Kitchen Garden.
Head Chef Nigel Parnaby said: “I am delighted to welcome Tom to the brigade, and we are looking forward to his demos. This new series reflects Weston’s ongoing commitment to showcasing culinary talent and creating engaging food experiences for our guests.”
Originally from Coseley, in the Black Country, Tom returned to the Midlands in January and joined the Weston team in February after previously visiting the estate during Camper Jam festivals.
His passion for cooking began in childhood, baking with his grandmother at weekends. He studied catering at Wolverhampton College before continuing his training at University College Birmingham.
Tom’s cooking style has been heavily influenced by family holidays in Cornwall, where he spent time catching fresh fish and preparing simple, flavour-led meals – an experience that later helped shape his fish cookery skills while working in the Rick Stein kitchens.
Alongside his classical training, he also takes inspiration from the bold flavours of Thailand, Vietnam and Indonesia.
Chef Tom’s demonstrations cost £38 per person and include the demonstration, tastings, a recipe pack and a two-course lunch in the Granary Restaurant inspired by the session’s theme.
