Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 22 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  


The British Brunch, A Celebration of the Royal Wedding

Code Price Date Time Location  
10:00am - 1:00pm
Culinary Village
Jetties Beach
Nantucket, MA 02584
Sold Out!

Celebrate The Royal Wedding at our British Brunch sponsored by Hattingley Valley – the finest English sparkling wine. What better way to connect with the festivities at Buckingham Palace to welcome the new princess and toast the new couple. Enjoy a spot of tea, British bubbles, delicious bites and wedding cake prepared by our guest chefs while watching the wedding procession and celebratory events taking place in London.

Featured Chefs:

  • Michael Lombardi & Kevin O’Donnell, SRV
  • Robert Gonzalez, Cultivar
  • Brian Alberg, The Red Lion Inn
  • Ryan Boya, NAHITA
  • Amie Smith, Amie Pastry
  • Island Kitchen 

Featured Wines:

  • Hattingley Valley Wines, Classic Reserve, England
  • Hattingley Valley Wines, Brut Rosé, England
  • Hattingley Valley Wines, Blanc de Blancs, England 

Gareth Maxwell, Sales & Export Manager, Hattingley Valley

Gareth grew up in Hampshire, England around 20 miles away from where the winery is now located. The wine trade was in his blood from a young age as his father worked in the industry for most of his life and was one of the first people to bring wines from the New World to the UK. When Gareth began his career in wine 13 years ago, he never thought that he would one day be working for one of the top English wineries promoting them around the world. As Sales & Export manager, Gareth relishes the opportunity to spread the word about English wines and Hattingley Valley. He is keen for people to explore this new region and is confident that people will be amazed by the quality of the wines that are emerging from a country that has an incredible future for premium sparkling wine.

Emma Rice, Director / Winemaker, Hattingley Valley

A double magnum of Krug 1979 piqued Emma Rice’s interest in wine, working part-time at the White Horse Inn, Chilgrove.  Emma worked for Oddbins, and Domaine Direct, a Burgundy importer and merchant in London. This was followed by three years as editor of Hugh Johnson’s Pocket Wine Book.  At the age of 29, Emma studied viticulture and oenology at Plumpton College. She worked freelance as wine editor, in various independent wine retail shops in Brighton, and at Nyetimber Vineyard.  After graduating she went to Napa for harvest and stayed nearly two years as oenologist and laboratory manager. She did a cool climate vintage at Tamar Ridge in Tasmania before moving back to the UK and setting up Custom Crush UK Ltd – a wine analysis laboratory and consultancy where she met Simon Robinson of  Hattingley Valley.  Today, Emma as Head Winemaker at Hattingley Valley oversees development of theirown and partner vineyards. Emma is the first female winemaker to have been twice-awarded UKVA Winemaker of the Year trophy, in 2014 and 2016.  Hattingley Valley became one of the UK’s largest and exports 40% of its wine around the globe. Simon is a well-respected figure and is Chairman of Wines of Great Britain.

Michael Lombardi, Chef & Partner , SRV

SRV Chef/Partner Michael Lombardi was named one of Zagat’s 2015 “30 Under 30”.   His big, Italian family enjoyed Sunday suppers of enormous antipasto plates, pasta and homemade pizza. His grandparents grew a garden of vegetables to pickle and can. Lombardi went to Boston University for business but got a front-of-the-house position in a casual Italian restaurant finding himself in the kitchen asking questions. He followed his passion at Culinary Institute of America, then pursuing an externship in Umbria, Italy at Lorenzo Polegri’s Zeppelin where Michael met his SRV Partner, Kevin O’Donnell.  Returning to New York, Michael staged at del Posto and then became Garde Manger. Michael and Kevin, were hired to open a bistro, L’Office, in Paris. It was a huge success but they left Paris due to work permits. Michael joined Kevin at the Salty Pig in Boston. Short for Serene Republic of Venice, SRV features a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order, hand milled pastas, and polenta with braised meats.  Michael lives in Boston with his wife who is also a chef in the area.

Kevin O’Donnell, Co-Executive Chef and Partner , SRV

Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. At an Italian restaurant at age 16 the chef encouraged him to attend Johnson & Wales. Kevin staged at Lorenzo Polegri’s Zeppelin in Umbria. Returning to RI he became Chef de Cuisine at Trattoria del Corso.  He was offered sous chef position at Zeppelin where he crossed paths with CIA extern, Michael Lombardi. Kevin stayed two years. He worked at Castle Hill Inn in Newport. Kevin staged at del Posto where Michael was his boss, they received 4 stars from the New York Times. Kevin was hired to open a Parisian bistro as Executive Chef and brought Michael with him. L’Office got 3 of 4 stars in daily papers and Bon Appetit, Vogue and Elle named L’Office “Best Bistro in Paris”. The duo left Paris due to work permits. CODA Group owners hired Kevin to run the Salty Pig and Michael joined the team. The duo opened SRV, Serene Republic of Venice featuring a wine bar for cicchetti and a dining room where for composed dishes: risotto made to order,  hand-milled pastas, and polenta with braised meats.  Kevin and his wife live in Boston. 

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Robert Gonzalez, Executive Pastry Chef, Cultivar

Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Gonzalez studied to be a pastry chef at Miami Culinary Institute and upon graduation was selected as an intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos. In 2015, Gonzalez made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist. At Cultivar, Gonzalez’s pastry department features an in-house bread program and selection of rotating, produce-driven desserts to complement Chef Dumont’s menu.

Brian Alberg, Vice President of Culinary Development, Executive Chef of Main Street Hospitality, The Red Lion Inn

Brian is responsible for kitchen culture and food at The Red Lion Inn, Main Street Catering and Events, and numerous Cultural Cafes including The Norman Rockwell Museum and The Mount. His newest project, Seeds Market Café at Hancock Shaker Village is a scratch kitchen harvesting from the village’s fields. He designed, developed and started operations of Eat on North in Hotel on North in the Berkshires. In his fourteen-year tenure at The Red Lion Inn, he established strong relationships with regional farmers and producers purchasing more than $700K annually. A compelling contribution to the regional economy, he carries that practice through to all new properties. A graduate of the Culinary Institute of America in Hyde Park, NY, and member of Chef’s Collaborative and Boston Chefs, he serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been selected chef for Outstanding in the Field every year since 2011. A staunch supporter of the local food movement in the Berkshires and Hudson Valley, he lives with his family in Kinderhook, NY. 

Amie Smith , Pastry Chef & Owner, AMIE Bakery

Amie Smith has always loved baking and watching both friends and family enjoy her creations. Maybe it’s because of her lifelong obsession with Julia Child, or maybe it’s because she grew up elbow-deep in her father’s stockpots of batter. Either way, after more than two decades of working as a corporate writer in Manhattan and a teacher at Northeastern University, this pastry chef at heart couldn’t ignore the call any longer.
After completing the professional pastry program at the Institute of Culinary Education in New York City, Amie set out on a mission to share her love for authentic, scratch-baked pastries and cakes. In 2014 she opened AMIE Bakery in Osterville, MA, which has been awarded Best Bakery each consecutive year since opening. Her favorite desserts from childhood are often the inspiration for what’s featured in the bakery cases. Along with traditional pastries, cakes, and cookies, AMIE serves savory items for breakfast as well as homemade soups and sandwiches.
With the bakery’s popularity, Amie is now entering the next phase of the journey. In 2018, AMIE Bakery is building a second location on Main Street in Osterville where she and her team will be able to further expand its offerings.
The bakery was also featured on WVCB-TV’s “Chronicle” and articles have appeared in several publications such as Cape Cod LIFE, Cape Code Home, Cape Cod Magazine, Edible Cape Cod, and The Cape Cod Times.
Whether she’s baking for others, or showing people how to bake their own treats, Amie’s at her best when she’s in the kitchen, right back where it all began.

Ryan Boya, Executive Pastry Chef, NAHITA

Ryan’s love of food started was influenced by his grandmother's baking, in high school Ryan worked in a local tavern in his hometown of Indian Lake, NY.  While attending Johnson and Wales University, he was assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. Ryan became pastry chef at Local 121 in Providence.  Here, Ryan utilized seasonal local farms and ingredients and was involved in Newport Food and Wine Festival and Farm Fresh Rhode Island.  Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village, RI, helping them create award winning menus.  To challenge himself further, Ryan left Local 121 and Basta, to work for award winning Chef Jason Bond at Bondir in Concord, MA. As line cook, Ryan embraced his love of savory food inspired by Bond’s passion for farm to table cuisine. Currently, Ryan is Executive Pastry Chef of Liquid Art House in Bay Village Boston. Combining influences from his grandmother’s kitchen and past restaurants, Ryan creates modern deserts walking the line of sweet and savory.  His desserts have included elements of beer, smoke and charred fruits and vegetables all balanced elegantly.