Food lovers are in for a treat at this year’s Falmouth Oyster Festival with the return of local chef favourites alongside renowned newcomers. The culinary feast for foodies takes place at Events Square in Falmouth from 8-11 October and the line-up offers a delicious taste of Cornwall’s vibrant food scene.

Head Chef Anthony Theobald said “2014 was my first experience of the Oyster Festival having been in Cardiff for 9 years. It was really exciting atmosphere with so many visitors and to see such great chefs demos celebrating our amazing shellfish and seafood. I am so proud to be part of the chef line up and to be representing St Michaels Hotel.”

The full line up for Falmouth Oyster Festival 2015 includes:

Thursday 8th October
11am Grand Opening with Chris Eden, Driftwood Hotel, Portscatho
2pm Fiona Were, Chef Fiona NZ

Friday 9th October
11am Bruce Rennie, The Shore Restaurant, Penzance
2pm Nick Hodges, Greenbank Hotel

Saturday 10th October
11am David Trewin, Samphire Bistro, Falmouth
2pm Anthony Theobald, St Michael’s Hotel & Spa

Sunday 11th October
11am Arty Williams, The Cove, Maenporth
2pm Ken Symons, Oliver’s, Falmouth

All the demonstrations are free.

Foodie experts also feature on the festival menu this year. On Thursday afternoon at 4pm Matt Slater from Cornwall Wildlife Trust will discuss the sustainability of Fal Oysters and what other Cornish seafood makes the grade. Normally tighter lipped than the oysters they catch, on both Friday and Saturday morning the festival opens with a rare opportunity to hear tales from local oyster fishermen. And, from 4pm on Friday and 5pm on Saturday, Annie Sibert, My Fish Kitchen, will demonstrate filleting and cooking local seafood.

Wielding knives, whisks and saucepans, last years Hot Chef Challenge was a very close call. In support of Shelterbox, on Friday evening the culinary battle returns with Arty Williams and Nick Hodges competing for this year’s champion title.

Rivalry is also fierce at the Falmouth Oyster Shucking Competition. Local chefs and oyster fishermen compete to shuck oysters in their fastest time. Each contestant must not only shuck 12 oysters, but also place each on its back in the half shell for judging. Any cuts in the oyster itself, or pieces of shell, will cause points to be deducted from that shucker’s overall score – which means the person who shucks fastest may not necessarily end up the winner.

The festival offers plenty of opportunities to taste oysters, seafood and a great variety of local produce, fine wines and ales and hopefully inspired to try your own unusual and exciting seafood combinations, plenty of fresh fish and local produce to take home.

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