Seafish Stage Programme

Seafish

Your compère is Richard ‘Gus’ Caslake

SATURDAY 8th July PROGRAMME
11:00 Alex Aitken – Group Executive Chef, Harbour Hotels Group, and Chef of the award winning Jetty, Christchurch Harbour Hotel, Dorset will be opening this great line up today.  Alex is also the winner of the Seafish Caterer Seafood Restaurant of the year 2016. 
12:00 Matt Budden – Head Chef, Stanwell House Hotel, Lymington Hampshire.  Passionate judge of the annual Sustainability Awards and advisor to Sustainable Fish City.
13:00 Russ Brown, Owner of Creative About Cuisine, and one of the South West’s most professional chefs owning a Michelin Starred restaurant for years in Dorchester.   Russ now writes for major magazines, teaches and shares his passion for cooking good food and ingredients.
14:00 What’s Hooked We Cook with BBQ Champions Ben Bartlett and Simon Dyer. Watch our Barbecue boys, Ben and Simon with their different cooking techniques create some easy and tasty seafood dishes from whatever comes off the Lyme Bay Reserve day boat today with no prior knowledge of what will end up in their shopping bag!
15:00 Fish & Loaves. Nigel Bloxham – Chef Proprietor of Billy Winters and award winning Crab House Restaurant, Dorset. (Recently won England’s Seafood Restaurant of the Year in the Food Awards)  ... with Dorset’s No 1 baker, Aidan Chapman.  Known as the ‘Dough Anarchist’ Aiden is an ambassador and teacher of all things bread! 
16:00 BBQ mad Ben Bartlett – Twice a week! How to enjoy Seafood twice a week - with a little help from his barbecue.
17:00 John Wright forages for himself and River Cottage, always drawing one of the largest crowds at our festival.   John catches shellfish such as cockles, clams and the occasional oyster and loves his seashore treasure, seaweed.     Let’s see if our barbecue boys Ben and Simon can cook up what John’s found today. 
SUNDAY 9th July PROGRAMME
11.30 Simon Dyer ‘the Womble’ – Twice a Week!  How to enjoy Seafood more often – using his quirky rustic outdoorcooking techniques that take the fear out of eating fish.
12:30 Duncan Lucas – Passionate About Fish and international Seafood guru returns to the festival with his brilliant filleting demos and enthusiasm for trying new species. Duncan’s entertaining demos help raise money for the Festival charity, The Fishermens Mission.
13:30 Sarah Ali Choudhury creates real home cooked Indian food and has appeared on Channel 4's My Kitchen Rules with Prue Leith, Michael Caines and Raymond Blanc. Sarah will be cooking up some fresh seafood with wonderful spices. 
14:30 What’s Hooked We Cook with BBQ Champions Ben Bartlett and Simon Dyer with a little help from seafood guru Duncan Lucas from Passionate about Fish.  Watch Ben and Simon with their different cooking techniques create some easy and tasty seafood dishes from whatever comes off the Lyme Bay Reserve day boat today with no prior knowledge of what will end up in their shopping bag! 
15:30 Duncan Lucas – Passionate About Fish and international Seafood guru returns to the festival with his brilliant filleting demos and enthusiasm for trying new species. Duncan’s entertaining demos help raise money for the Festival charity, The Fishermens Mission.
16:30 Pete Miles, Chef Proprietor of Storm and The Cruel Sea Restaurants in Dorset, Owner of Dorset Oysters, co star of ITV’s Harbour Lives.   Passionate about local, seasonal and traceable seafood and ingredients
 

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 Direct Seafoods and Lyme Bay Reserve. Champagne by Pommery.

 

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