Cornwall Living 2017

Falmouth Oyster Festival – A celebration of Cornish Seafood

Falmouth Oyster Festival celebrates the start of the oyster dredging season, the diversity and quality of Cornish Seafood and in particular, one of the last remaining traditional oyster fisheries, dredging by sail and hand punt.

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Each year, a cookery master-class from a celebrity chef, followed by a book signing opens the festival. Packed with cookery demonstrations by leading local chefs, oysters, seafood, wine and local ale, children’s shell painting, sea shanties, a town parade, and live music, an oyster shucking competition, a Falmouth Working Boat race and marquees brimming with Cornish produce; the festival is a must for all oyster, seafood and maritime heritage enthusiasts!

Falmouth Oyster Festival has seen an increasing number of Cornish food and drink producers promoting their quality produce alongside the longstanding craft fair stalls in the festival marquee. Festival visitors can savour the expanding range of mouth watering Cornish food and drink, both on site whilst taking in the festival atmosphere or to take home and enjoy!

Falmouth Oyster Festival – Best Ever!

CHEFS AT THE FEASTIVAL

Nick Hodges | The Flying Fish Restaurant
2.00 – 3.00 Saturday 13th October

Nick Hodges is Executive Head Chef at the Flying Fish Restaurant at St Michael’s Hotel & Spa. His past chef experience has seen him rub shoulders with Jean-Christophe Novelli and the late Keith Floyd.
Nick joined The Flying Fish in May 2010 and has been instrumental in driving the passion of fresh Cornish produce to the team.
The Flying Fish Restaurant, situated on the beautiful Falmouth coast, is perfect for lunch, dinner, morning tea or afternoon coffee.

Arty Williams | The Cove
11.45 – 12.45 Sunday 14th October

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.
At ‘the cove’ Arty has built a strong reputation for showcasing local produce to its full potential in a stunning location. Whether it’s a lazy lunch, a spot of tapas or a special occasion’the cove’ has the menus, the views and the service to guarantee a memorable dining experience.
Ken Symons| Oliver’s
2.00 – 3.00 Sunday 13th October

Oliver’s is a Falmouth-based eatery that excels in two areas: high quality seasonal menus using the finest local produce and first-rate service.
Ken Symons creates exquisite food with trademark imagination and flair, ranging from off-the-pier-fresh fish and seafood to hand-cut prime Cornish steaks and a variety of other mouthwatering dishes.
With unique, delicious food served by attentive staff in a warm and relaxing atmosphere, your trip to Oliver’s is sure to be a memorable one.

Paul Harwood| Rick Steins Fish
11.45 – 12.45 Saturday 12th October

Making his second appearance at the festival this year is Paul Harwood, who’s the head chef at Rick Stein’s Fish in Falmouth.
Paul joined Rick and Jill Stein 12 years ago as demi chef at The Seafood Restaurant and has remained with the business ever since. His career began in 1985 when he joined the Chariot Brasserie in Essex as a commis chef, before developing his culinary skills at a handful of London based restaurants, including Seafresh in Victoria. In 1988, Paul moved to the south west and joined Hotel Palma Nova in Newquay as head chef. He then went on to spend a year in the French resort of Meribel, expanding his experience and knowledge as chef de cuisinier, before returning to Cornwall once more as head chef at the respected Glendorgal Hotel in Porth.

Fiona Were | The Greenbank
2.00 – 3.00 Friday 12th October

Here at the Greenbank Hotel we like to do things differently. Overlooking the Fal estuary the setting is truly enviable, our hotel staff superbly trained and as anybody who has lived beside the sea will know, the fresh seafood is sublime! Cornwall is renowned for its feel good vibe and fresh produce, and a short stay or holiday at our luxury Falmouth hotel will give you the break you deserve.
Originally from New Zealand, Fiona has been in the UK for 13 years. Her career to date includes being the Training and Development Chef for Jamie Oliver’s Fifteen Cornwall, in its inaugural year, Executive Chef at St Michael’s Hotel and Spa and more recently Head Chef at the Housel Bay Hotel on the Lizard. She trained in New Zealand and was awarded Apprentice of the year with South Pacific Hotels. She was also the first student to gain 100% for her Chef qualification. Fiona’s style of cooking focuses on fresh, local and seasonal produce, with an international twist. She is passionate about only using free range poultry and fish caught using ethical methods, from sustainable resources and will continue to use these ethics. Fiona plans to put the Greenbank Hotel well and truly on the map as a foodie destination with absolutely stunning views. If any accolades are achieved along the way, then this will certainly be an added bonus. She is in the process of completely revamping the menus and the style of food on offer. There will be an increasing bias towards fish and seafood dishes, over the forthcoming months. A true advocate of Cornish fare, Fiona and her team support small, local producers and make the most of what is in season.

David Trewin | Samphire
11.45 – 12.45 Friday 11th October

David Trewin opened Samphire on Arwenack Street in January 2010 with partner Emily Rose. Newcomer to the Cornish restaurant scene, Samphire is fast establishing itself with its ”can do” attitude. Samphire offers modern British cuisine using local ingredients. David has spent many years working in local restaurants around Falmouth and Truro and is bringing his knowledge of local food and suppliers to Samphire, where he creates interesting and exciting menus. The restaurant is modern and relaxed with professional but friendly service. Local sourcing, using seasonal produce and knowledge of provenance are essential to Samphire’s ethos.

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