Final preparations are being made for Falmouth Oyster Festival, which takes place from Thursday 12th to Sunday 15th October. The Festival brings together a blend of esteemed local chefs, hardworking oyster fishermen, food and drink enthusiasts and seafood experts, all in celebration of the start of Falmouth’s unique oyster fishery season.
Thursday is a full day of culinary activity and Cornish seafood. Dale McIntosh, Head Chef at Gylly Beach Café in Falmouth, will officially open the 21st Falmouth Oyster Festival with a demonstration of his award winning food design skills using Falmouth dredged oysters and the day’s catch. Dale, who was previously a quarter finalist on MasterChef: The Professionals, will be cooking for some discerning food critics at the festival: two children from each of Falmouth’s five primary schools will sit at the Chef’s Table and critique his culinary skills. In the afternoon Mark Devonshire, chef lecturer from Cornwall College will deliver delicious recipe ideas with expert demonstration skills. Then Matt Slater, a Marine Awareness Officer from Cornwall Wildlife Trust returns to talk about seafood sustainability and joining Matt, Ken Symons, from Michelin recommended Oliver’s in Falmouth, will demonstrate some great recipes for Cornish sustainable seafood.
On Friday, George Pascoe, from Philleigh Way, a Cornish farmer’s son, guarantees a down to earth and fun demonstration. A proud Cornish lad George specialises in “proper” Cornish cooking, but adding his own imagination and skill to create modern culinary masterpieces. Nick Hodges, Executive Chef at the Greenbank Hotel’s award-winning Water’s Edge Restaurant, returns in the afternoon. Nick has been delivering demonstrations at the Oyster Festival since day one and his cooking is a celebration of access to the freshest ingredients in Cornwall.
To finish off the day, if you are serious about cooking fish, don’t miss Annie Sibert’s cookery master class. “My underlying passion is to get people cooking more fish and using the best quality seafood in the world, which is on our doorstep” says Annie from My Fish Kitchen.
On Saturday the festival welcomes back Sanjay Kumar, founder of School of Cornish Sardines: a social enterprise mobile cookery school, inspiring people of all abilities to connect with fresh food. A chef from St Michael’s Hotel delivers the afternoon demonstration, followed by Annie offering visitors a second chance to gain top seafood skills.
Sunday sees Arty Williams return to the stage. By using ingredients fresh from Cornish coastline, fields and farms, Arty Williams defines the essence of Cornish cuisine and has built a strong reputation for showcasing local produce to its full potential at his popular restaurant, The Cove in Maenporth. And the final demonstration on Sunday afternoon comes from award-winning chef Chris Eden, who returns to share his secrets of Michelin star success at the Driftwood Hotel in Portscatho.