The 2010 Falmouth Oyster Festival, sponsored by St Michael’s Hotel & Spa, which runs from 14th to 17th October at Events Square in Falmouth, retains cookery and seafood at its heart.
The festival, celebrates the start of the native oyster dredging season and showcases leading local chefs in a cookery demonstration programme throughout the four days – and best of all - the cookery shows by local chefs are all free!
‘Although we are still six months away, the organisers are planning the same well proven recipe that has produced the successes of the last thirteen years, bringing over 28,000 people to Falmouth at the start of the oyster dredging season’ commented Mike Rangecroft, of Falmouth Festivals ‘At the same time we are always mindful of the need to improve and try new ideas that complement the festival, What better way is there to celebrate this unique fishery and showcase our great port!”
The gastronomic theme begins with a display of culinary expertise and flair with a celebrity chef, yet to be announced, at the Opening Ceremony of the festival. Alongside some of the longstanding chefs who display their gastronomic flair at the festival, this year sees three chefs new to the line-up of top chefs from Falmouth in the festival kitchen. The festival is very pleased to welcome Fergus Coyle from Rick Stein’s Fish and Chips, newly located on Events Square, David Trewin from Samphire in Arwenack Street, Falmouth and Dale McIntosh from the Pandora Inn at Mylor.
Dez Turland, Group Development Chef for Brend Hotels which includes the Royal Duchy in Falmouth, will wow festival-goers on Thursday afternoon, with his imaginative style of cuisine, his expert use of local ingredients which has inspired young chefs from as far afield as New Zealand, as Dez is a mentor in the New Zealand – UK Link Foundation which is all about linking some of the best Kiwi and British people, through a series of Fellowships and exchanges between the two countries.
Fergus Coyle from Rick Stein’s Fish and Chips is next up to the hot plate on Friday morning. Fergus will create some great signature dishes from the restaurant where he uses seafood catch of the day with daily deliveries of local ingredients cooked in imaginative combinations. Rick Stein has stated ‘Outside Padstow Falmouth is my favourite seaside town in Cornwall. No wonder we've opened an oyster bar. I want to celebrate fabulous Fal Oysters." What better recommendation!
Friday afternoon welcomes Dale McIntosh from the Pandora Inn, newcomer to the festival, from the picturesque creek-side 13th Century Inn. Following his success in the Cornwall Catering Excellence Challenge earlier in the year, when his team out-cooked five other teams from top restaurants and hotels in the county, Dale is keen to share his culinary skills and seafood dishes with the festival audience.
David Trewin from the recently opened Samphire Restaurant in Falmouth will take to the stage for the first time for the Saturday morning demonstration slot. The ethos at Samphire is to produce clean tasting, simple, fresh food made with local ingredients, sourced directly from local producers, creating a menu with a modern twist on British cuisine.
St Michael’s Hotel and Spa is the main sponsor for Falmouth Oyster Festival for the second year and Saturday afternoon sees Nick Hodges, Executive Head Chef from the Flying Fish Restaurant at the St Michael’s, take centre stage. Nick and the Flying Fish team create fresh and exciting dishes based on what is landed on the door step that morning; fresh crab and mussels from the Cornish seas or wild garlic and lavender from the local forager. Nick will re-create some of the mouth-watering dishes which are a firm favourite with the hotel’s visitors.
Sunday morning sees the return of the ever popular Arty Williams, from The Cove Restaurant with its enviable beach-side location at Maenporth Beach in Falmouth. By using ingredients fresh from Cornish coastline, fields and farms Arty Williams defines the essence of Cornish cuisine. Using his extensive knowledge of local produce and the sense of creativity, innovation and culinary ideas gained during a spell working in the kitchens of Australian and New Zealand seafood restaurants, Arty creates dishes which are both exciting and innovative whilst maintaining the ingredient’s integrity.
The Greenbank Hotel is brings the cookery programme to a close, showcasing the talents of Head Chef Sanjay Kumar on Sunday afternoon. Sanjay first entertained and delighted the Oyster Festival audience two years ago with his original interpretations of seafood dishes. The hotel is located in a prime position overlooking Falmouth Harbour and the picturesque village of Flushing, with its Harbourside Restaurant offering an ideal setting to enjoy the bounty from the South West’s waters.
‘The festival provides a great opportunity for local chefs to showcase their skills, promote their businesses and raise awareness of the wonderful fresh local produce we have on our doorstep, we are very grateful for their support and enthusiasm which goes a long way to making the festival such a success’ said Sam Groom, Events & Festivals Co-ordinator for VisitCornwall.
The festival truly has something for everyone – for further details see www.falmouthoysterfestival.co.uk or call 01326 312300.