Dorset Seafood Festival Dorset Seafood Festival Dorset Seafood Festival

Seafish Stage Programme


Your compère is Richard ‘Gus’ Caslake

Ben Bartlett & Simon Dyer BBQ brunch – Fresh Mackerel grilled to perfection on the BBQ using a number of techniques.  Watch our BBQ champions Ben and Simon in action with their different cooking techniques and tips.    
CJ & Mike Warner – ‘From Fillet to skillet’ Fish & Shellfish. CJ Jackson, CEO of the Billingsgate Seafood School is passionate about fish and shell fish.   CJ is also an established food writer, contributing  regularly to BBC Good Food Magazine and  Delicious Magazine.   She makes regular appearances on Channel 4’s Sunday Brunch TV show, preparing a range of seafood recipes and encouraging viewers to eat two portions of fish a week – a message that CJ is often heard saying! With Mike Warner Freelance food writer, fisheries journalist and sustainable seafood consultant – here today representing the Shell Fish Association of Great Britain.
Matt Budden – Executive Chef, Hilton Hotel Bournemouth. Passionate about locally sourced produce and responsibly sourced seafood, Matt has been supporting the Seafood Festival for many years helping to ensure everyone on site offers the best seafood possible.  
Nigel Bloxham – Chef Proprietor of Billy Winters and award winning Crab House Restaurant, Dorset. The highly acclaimed Crab House Cafe is a bohemian gem of a seafood restaurant – just a leisurely meander from Chesil Beach.  Fresh fish comes straight from small day boats fishing mostly from Weymouth or Portland, prominently displayed on ice in a counter at the front of the restaurant, the day’s specials are on the blackboards.
Simon ‘The Womble’ DyerDown and Dirty.  Making BBQ simple for days on the beach. Scallops, Lobster, crabs. Simon has built a staggering 20 BBQ’s from scratch, with a passion for cooking outdoors, foraging and smoking fish. 
16:00 Crab Cracking and Picking Class Join in with some cracking fun with Mike Warner from The Shell Fish Association of Great Britain and the team from Seafish.
Filleting for the Mission & Auction– Take some great Dorset fish home for a small donation to the Fishermen’s Mission.    Whatever comes off the Lyme Bay Reserve Seafood boat today is what’s going home with you! 
Simon Dyer & Ben Bartlett– ‘On the coals’. BBQ champions Simon an Ben will enthuse us with simple, tasty seafood using the freshest fish from today’s day catch from Lyme Bay Reserve.
CJ Jackson – Director at Billingsgate and Mike Warner – Shell Fish Association of Great Britain –‘From Shell to Saucepan’ Fish & Shellfish. CJ shows us how to prepare a simple shell fish supper with seafood guru Mike on the mic! Whilst her love of seafood started early, CJ didn't enter the seafood industry until 2005, when she became CEO of the Billingsgate Seafood School.  Endlessly passionate about fish and shellfish, CJ thrives in her role, and after years of hard graft on the market floor, finally feels ‘like one of the merchant boys’.
13:00 Callum Barwick – Owner, The Pickled Pig. Showcasing some of his favourite local species, Callum has loved seafood since being a toddler. A festival Sustainability Award winner in 2017, his business promotes an amazing array of local produce that he celebrates at every possible opportunity.
Ben Bartlett – BBQ techniques, Whiting Lemon Sole. Ben is one of the UK’s foremost Seafood chefs but his first love is the BBQ.     Ben’s TV appearances include This Morning, Ready Steady Cook and Daybreak TV.     He is President of the British BBQ Association and competes all over the world with The Best of British BBQ Team.
Duncan Lucas – Co-owner of the Fish Shop, Camberley & Passionate About Fish – and Seafood Specialist from New England Seafoods.   Fish preparation demo. Lemon sole, Hake. If you have never seen Duncan in action, make this a priority.  Duncan’s demo’s will have you eating seafood regularly but there may be one or two ‘don’t try this at home’ moments – but you’ll have to see Duncan in action to decide! 
Filleting for the Mission & Auction– Take some great Dorset fish home for a small donation to the Fishermen’s Mission.  What’s for supper tonight? .... Whatever comes off the Lyme Bay Reserve Seafood boat today! 

Seafish Stage Sponsors

Your compère is Richard ‘Gus’ Caslake

Richard ‘Gus’ Caslake, Regional Advisor for Seafish, a festival regular, will be guiding us through each demo, and welcoming back our much loved festival stalwarts as they share their passion for responsibly sourced seafood and how easy it is to buy, prepare and eat it.    


At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry, from sea to plate.

We’re on a big mission to get more people, eating more fish, more often!  Our ‘Fish 2 a week’ campaign focuses on the health benefits of eating two portions of seafood a week (one of which should be oily fish like mackerel, herring or sardines).  We’re going to be showcasing how easy it is to do this through our fun on stand seafood cookery demos and encouraging everyone to help spread the word about the healthy goodness found in seafood!   #my2aweek

Responsibly sourced and regional seafood supplied by Weyfish with a day catch supplied by Lyme Bay Reserve Seafoods.


The Pommery Dorset Seafood Festival raises funds for the Fishermen's Mission - the vital port of call for fishermen and their families.
Fishermen's Mission