Seafood Boss Delivers Luxury Shellfish Platters to Homes Across the UK

Seafood lovers, now it's time for you! Because a new delivery service is making it easier than ever before for you to enjoy restaurant-quality, delicious seafood from the comfort of your home. 

Offering a wide range of freshly sourced succulent and delicious shellfish, and gourmet accompaniments, this innovative service promises to bring everyone together for the theatre of a delicious seafood banquet.

Whether you're celebrating a special occasion or simply craving a touch of indulgence, these beautifully curated platters bring the taste of the ocean straight to your doorstep, offering a true feast for all the senses.

Restaurant Quality Seafood

Inspired by the popular seafood boils from coastal regions in the Southern states of America, Seafood Boss specialises in restaurant quality dishes with shellfish as the star of the show. 

Sharing a seafood boil together is a lively, multisensory experience filled with the vibrant colours of the shellfish, enticing smells of the spicy Cajun sauce, and the sounds of lobster claws being cracked open to share. 

Menu options feature a mouth-watering mix of king prawns, lobster, snow crab, langoustines and more – all cooked fresh to order and paired with classic sides like corn-on-the-cob, potatoes, and Cajun sauce.

With most UK delivery services offering a host of deep fried and rather unhealthy options, Seafood Boss taps into the demand for a healthier but indulgent option.

“I started Seafood Boss in 2019 when I spotted a gap for a ready prepared shellfish delivery service,” explained Jo Francis, Founder of Seafood Boss. 

“Seafood boils which are very popular in the Southern states of the USA yet they are still relatively unknown here in the UK. They are a wonderful way to bring people together over delicious, fresh seafood. Whether you're hosting a dinner party or simply craving a special meal, we deliver everything you need to wow your friends and family.”

Switch up your usual takeaway and instead try a decadent alternative. Whether you want a date night at home or are entertaining loved ones, there is a platter for all occasions.

Luscious Lobster Romance: Perfect for 2 to share. Includes 2 whole succulent lobsters, with 10 king prawns, potatoes and sweetcorn, enhanced by Cajun sauce. £64.99 plus delivery.

Four Crab Delight: Featuring 4 snow crab clusters, potatoes, sweetcorn and Cajun sauce. Serves 2. £57.99 plus delivery.

Lobster's Happy Heart: A lavish lobster platter which includes 6 half lobsters, 20 king prawns, buttery potatoes and sweetcorn, with an irresistible Cajun sauce. Perfect for 3 or 4 people. £89.99 plus delivery.

Bountiful Lobster Passion: a decadent platter of 12 lobster halves, 36 king prawns, accompanied by potatoes and sweetcorn, served with Cajun sauce. Suitable for a party of 6. £179.99 plus delivery.

Simple Ordering, Fast Delivery

Seafood Boss provide easy ordering through the website and nationwide next day delivery. Each meal is prepared fresh and delivered quickly to ensure it arrives in perfect condition. Once you have ordered you will receive a text message on the day of delivery giving you a one-hour time slot when it's expected to arrive at your address.

Serving and reheating instructions are simple and easy to follow. Just place a large saucepan on a medium heat and add your Seafood Boss food. Cover with a lid and allow the meal to heat up for approximately 6 minutes for the smaller meals, or 10 minutes for the larger meals. Then plate up and get everyone to dig in.

To order simply visit seafoodboss.co.uk. Order by 9am for delivery the following day. Deliveries can be booked for Tuesday through to Saturday.

For serving inspiration and special offers follow @seafoodbosss on Instagram.

And why not check out their delivery options for the Christmas season? 

The Great Cornish Seafood Weekend Announced

Listen up, seafood fans! The first-ever Great Cornish Seafood Weekend is taking place on the 26th and 27th of October at the Great Cornish Food Store in Truro.

The special inaugural event will be a celebration of seafood, Cornwall's fishing industry and all those who work within it. The weekend-long event will include live demonstrations, talks, tasting stations, a seafood bar, sea shanties and a host of children's activities.

Pete Murt, who is the head chef at Rick Stein's flagship The Seafood Restaurant, is one of the first guest chefs to be confirmed in the event's line up. Pete's seafood journey began in 2000 at the age of 16 when he became a kitchen porter at Rick Stein's St Petroc's Bistro. After a stint of travelling in East Asia, Pete returned to Padstow and became head chef at The Seafood Restaurant, only the fourth in its 40-year history.

Joining Pete will be Stephane Delourme, former head chef and group chef at Rick Stein Restaurants, who will demonstrate the art of shucking and cooking oysters using different flavours. Acclaimed fishmonger Annie Seabourne of My Fish Kitchen will be using her renowned skills to show how to cook, pick and eat crab. 

Also making an appearance will be Jeffrey Robinson, one of the first chefs in the world to receive a Green Michelin Star, who has a passion for provenance and sustainability and is opening his own cookery school in his hometown of St Ives.

The Great Cornish Seafood Weekend is a collaboration between the award-winning Great Cornish Food Store and the Cornish Fish Producers' Association (CFPO), which represents more than 160 member vessels. 

CFPO chief executive Chris Ranford is among the weekend's speakers and will focus his session on the fishing industry's vital economic role, with around 8,000 people employed west of the River Tamar. 

Says Chris: “The Great Cornish Seafood Weekend is a great opportunity to celebrate how crucial the seafood sector is to our economy and how we are home to one of the most diverse, sustainable fleets in Europe, landing more than 50 different species of fish every year.”

Ruth Huxley, director of the Great Cornish Food Store, added: “With the first-ever The Great Cornish Seafood Weekend we want to shine a light on our brilliant fishing industry, the lifeblood of so many of our coastal communities.

“We found that when we asked people what food they most associated with Cornwall, more stated seafood rather than any other type of food.

“We're obviously really looking forward to showcasing the huge variety available from our coastal waters and encouraging people to explore lesser known species and different ways of using them.”

Also attending over the weekend will be the Cornwall Wildlife Trust promoting their Good Seafood Guide, the go-to source for advice on sustainable fish choice, and Falmouth singer songwriter Toby Webb as well as fiddle and double bass duo 'Months Advance', who will both be entertaining visitors with folk music and sea shanties on both days.

The store's outside space will be transformed into a play area for children, with mobile rock pooling led by Cornwall and Devon-based social enterprise, The Rock Pool Project and fishy face painting. 

The weekend is part of the Agrifood Sector Development Project delivered by the team behind the award-winning Great Cornish Food Store.

The project has been made possible through the Good Growth programme, which is managed by Cornwall Council and funded by the Government's UK Shared Prosperity Fund.

For more information on Great Cornish Seafood Weekend or to book your chef demo tickets go to www.greatcornishfood.co.uk

Exploring Sustainable Seafood Choices

The UK, renowned for its fish and chips, has a long-standing love affair with seafood. 

However, as our awareness of environmental issues grows, it's crucial to consider the sustainability of our seafood choices. 

Overfishing, climate change, and destructive fishing practices are depleting our oceans at an alarming rate. By making informed and sustainable seafood choices, we can enjoy the fruits of the sea while ensuring its bounty for future generations.

Why Sustainable Seafood?

Sustainable seafood is caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. This approach helps maintain healthy ecosystems and ensures that fishing practices do not harm the environment or deplete fish stocks beyond recovery. Choosing sustainable seafood supports fisheries that are managed responsibly and helps combat illegal and unregulated fishing practices.

Key Considerations for Sustainable Seafood

Seasonality and Locality: Just as with fruits and vegetables, seafood has seasons. Eating fish and shellfish in their season supports local fisheries and reduces the carbon footprint associated with long-distance transportation. The Marine Conservation Society (MCS) provides an excellent guide on seasonal seafood.

Fishing Methods: The method used to catch seafood significantly impacts its sustainability. Avoid seafood caught using destructive techniques like bottom trawling, which can devastate marine habitats. Opt for fish caught with methods like hand-lining, potting, or pole-and-line, which are less harmful to the environment.

Certification and Labelling: Look for certification labels such as the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). These labels ensure that the seafood comes from fisheries or farms that adhere to stringent environmental and social standards.

Avoid Overfished Species: Some species are more vulnerable to overfishing than others. The MCS provides a regularly updated 'Good Fish Guide' that categorises seafood based on its sustainability. Avoid species listed as 'fish to avoid' and opt for those rated as sustainable choices.

Sustainable Seafood Choices

Here are some sustainable seafood options that you can enjoy with a clear conscience:

Mussels: Farmed mussels are a great sustainable choice. They are filter feeders, which means they clean the water as they grow, improving marine environments. They require no feed and have a low impact on their surroundings.

Mackerel: This oily fish is abundant in UK waters and is caught using sustainable methods like hand-lining. Mackerel is rich in omega-3 fatty acids and makes a delicious, healthy addition to your diet.

Hake: European hake, particularly from MSC-certified fisheries, is a sustainable alternative to cod and haddock. Its firm, white flesh makes it a versatile ingredient in many dishes.

Crab: Brown crab from the UK is another excellent choice. Potting, the method used to catch crabs, is highly selective and has minimal impact on the seabed.

Pollock: Alaskan pollock, especially when MSC-certified, is a sustainable and affordable white fish option. It is often used in fish fingers and other processed seafood products.

Practical Tips for Sustainable Seafood Consumption

Educate Yourself: Stay informed about the sustainability of different species. Resources like the MCS's 'Good Fish Guide' are invaluable for making responsible choices.

Support Local Fishmongers: Small, local fishmongers are often more transparent about the source of their seafood. Build a relationship with your local fishmonger and ask about the sustainability of their products.

Diversify Your Diet: Try to include a variety of seafood in your diet. Relying on a few popular species can lead to overfishing. Exploring lesser-known fish and shellfish can reduce pressure on overfished stocks.

Reduce Waste: Be mindful of portions and storage to minimise waste. Use every part of the fish if possible – fish heads and bones can make excellent stock.

Advocate for Change: Support policies and practices that promote sustainable fishing. Engage with organisations working towards ocean conservation and sustainable fisheries.

By making thoughtful and informed choices, we can enjoy the rich and varied seafood available to us while ensuring that future generations can do the same. Sustainable seafood is not just a personal choice; it's a commitment to the health of our oceans and the planet.

Supporting World Oceans Day with Sustainable Food Choices

World Oceans Day, celebrated on 8th June, is a crucial reminder of the importance of our oceans and the urgent need to protect them. 

One powerful way we can contribute to ocean conservation is by making better choices about the food we eat. 

Here’s how you can support the health of our oceans with sustainable and mindful eating habits.

1. Choose Sustainable Seafood

Opting for sustainably sourced seafood is one of the most direct ways to support ocean health. Look for labels such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC), which certify seafood that meets high environmental standards. Sustainable seafood choices include:

Wild-caught Alaskan salmon: Known for its robust population and managed fishing practices.

Farmed shellfish: Mussels, oysters, and clams are excellent choices as they have minimal environmental impact and can even help filter and clean ocean water.

Pacific sardines: These small fish are typically abundant and reproduce quickly, making them a sustainable choice.

2. Reduce Seafood Consumption

While choosing sustainable seafood is beneficial, reducing overall seafood consumption can significantly lessen the demand on ocean resources. Consider incorporating more plant-based meals into your diet. Legumes, tofu, and tempeh are excellent sources of protein that have a much lower environmental footprint compared to seafood and other animal products.

3. Support Local and Seasonal Produce

Buying local and seasonal produce not only supports local farmers but also reduces the carbon footprint associated with transporting food over long distances. Seasonal vegetables and fruits often require fewer resources to grow, making them a more sustainable choice. In the UK, seasonal choices for June include:

Asparagus: Fresh, versatile, and perfect for salads or grilling.

Strawberries: A delicious and refreshing fruit for desserts or snacking.

Peas: Great for soups, salads, and sides.

4. Reduce Food Waste

Food waste is a significant issue that indirectly affects our oceans. Decomposing food waste in landfills produces methane, a potent greenhouse gas that contributes to climate change and ocean acidification. To minimise food waste:

Plan your meals and shopping lists carefully.

Use leftovers creatively in new dishes.

Compost food scraps to return nutrients to the soil.

5. Avoid Over-Packaged Products

Plastic pollution is a major threat to marine life. Reducing your reliance on single-use plastics can have a positive impact on the health of our oceans. Choose products with minimal packaging, bring reusable bags and containers when shopping, and support brands that use sustainable packaging.

6. Educate and Advocate

Education is a powerful tool for change. Learn more about sustainable fishing practices and the impact of your food choices on the environment. Share this knowledge with friends and family to spread awareness. Advocacy can also play a critical role – support policies and initiatives that promote sustainable fishing and ocean conservation.

Conclusion

Supporting World Oceans Day is about more than just acknowledging the beauty and importance of our oceans; it’s about taking concrete steps to protect them. By making mindful food choices, we can all contribute to a healthier, more sustainable future for our oceans. Let’s celebrate World Oceans Day by committing to sustainable eating and encouraging others to do the same. Together, we can make a significant impact.

Additional Resources

Marine Stewardship Council https://www.msc.org/uk Information on certified sustainable seafood.

Aquaculture Stewardship Council https://asc-aqua.org Guidelines and certifications for sustainable aquaculture.

Seasonal Food Guide https://www.lovebritishfood.co.uk/whats-in-season-when Find out what’s in season in the UK.

Happy World Oceans Day! 🌊

Exploring the Unique Cuisine and Drinks of Iceland

Iceland, a land of stunning natural beauty with its majestic waterfalls, volcanic landscapes, and expansive glaciers, also offers a unique culinary experience. 

The island's cuisine is deeply rooted in its history and environment, with traditional methods of preservation and a reliance on local ingredients playing a significant role. 

From ancient preservation techniques to modern culinary innovations, Icelandic food and drink are as captivating as the country's scenery.

Traditional Icelandic Cuisine

Icelandic cuisine has historically been shaped by the need to preserve food through harsh winters. This has resulted in unique dishes that may surprise the uninitiated.

1. Hákarl (Fermented Shark)

Perhaps the most infamous Icelandic dish, hákarl is Greenland shark that has been fermented and hung to dry for several months. The result is a strong-smelling, ammonia-rich delicacy that is often an acquired taste. Hákarl is traditionally enjoyed during the midwinter festival of Þorrablót, accompanied by a shot of Brennivín, Iceland's signature schnapps.

2. Skyr

Skyr is a thick, creamy dairy product similar to yoghurt but technically a cheese. It has been a staple in the Icelandic diet for over a thousand years. Rich in protein and low in fat, skyr is enjoyed with berries, honey, or on its own, making it a versatile food for both breakfast and dessert.

3. Lamb Dishes

Lamb in Iceland is known for its exceptional quality, owing to the free-range farming practices and natural diet of the sheep. Traditional dishes include "Kjötsúpa" (a hearty lamb soup with root vegetables) and "Hangikjöt" (smoked lamb), often served during festive seasons.

4. Seafood

Iceland’s surrounding waters are teeming with fish, making seafood a cornerstone of the diet. Cod, haddock, and Atlantic salmon are commonly found in various dishes. Plokkfiskur, a comforting fish stew made with mashed potatoes and white fish, is a traditional favourite.

5. Rye Bread (Rúgbrauð)

Rúgbrauð, a dense, dark rye bread, is traditionally baked in a geothermal oven buried in the ground. This slow-cooking method gives the bread its distinctive, slightly sweet flavour. It’s typically served with butter, smoked salmon, or herring.

Modern Icelandic Cuisine

The modern Icelandic culinary scene is a blend of traditional flavours and contemporary techniques. Reykjavík, the capital, boasts a variety of restaurants that showcase innovative dishes using local ingredients.

1. New Nordic Cuisine

Inspired by the New Nordic movement, Icelandic chefs focus on fresh, seasonal, and locally sourced ingredients. This approach highlights the natural flavours of Iceland’s produce, seafood, and meats, often with minimalistic presentation.

2. Vegetarian and Vegan Options

Despite its meat-heavy traditional cuisine, Iceland has embraced the global trend towards plant-based diets. Many restaurants now offer creative vegetarian and vegan dishes that utilise local vegetables and herbs.

Icelandic Drinks

Iceland’s beverage offerings are equally fascinating, ranging from traditional spirits to contemporary craft beers.

1. Brennivín

Known as the “Black Death,” Brennivín is a potent schnapps made from fermented grain or potato mash, flavoured with caraway seeds. It’s a traditional accompaniment to many Icelandic dishes, particularly during celebrations.

2. Craft Beer

The craft beer scene in Iceland has blossomed in recent years, with local breweries producing a diverse range of beers. Brands like Einstök and Borg Brugghús have gained international recognition for their high-quality brews, often incorporating unique Icelandic ingredients such as Arctic thyme and lava rock filtration.

3. Icelandic Water

Icelandic water is renowned for its purity, coming from natural springs and glaciers. Bottled water brands like Icelandic Glacial export this exceptionally clean and crisp water worldwide.

4. Coffee Culture

Icelanders are avid coffee drinkers, and Reykjavík boasts numerous cosy cafés offering high-quality brews. The coffee culture is strong, with an emphasis on community and conversation.

Iceland's cuisine and drinks are a testament to its rich heritage and innovative spirit. From ancient preservation techniques to modern culinary artistry, the flavours of Iceland offer a delicious journey through its history and landscapes. Whether you're savouring a traditional dish or enjoying a modern Icelandic meal, the island’s food culture is sure to leave a lasting impression. So, next time you find yourself in this Nordic paradise, be sure to indulge in its unique gastronomic delights.

Embracing Sustainable Seafood: A Guide to Conscious Cooking and Eating

This is NOT who you think it is!

In an era where environmental awareness is paramount, making informed choices about the seafood we consume is crucial. 

Sustainable seafood practices ensure that fish populations remain healthy and ecosystems are protected. Here’s a comprehensive guide to help you cook and eat sustainably sourced seafood.

Understanding Sustainable Seafood

Sustainable seafood is sourced in ways that consider the long-term vitality of marine species and the well-being of the oceans. This involves:

Responsible Fishing Practices: Methods that avoid overfishing and bycatch, ensuring minimal impact on marine environments.

Aquaculture Practices: Sustainable farming methods that do not harm surrounding ecosystems and maintain water quality.

Why Sustainable Seafood Matters

Environmental Preservation: Prevents overfishing and protects marine habitats.

Biodiversity Conservation: Ensures diverse marine species thrive.

Health Benefits: Sustainably farmed or caught seafood often contains fewer pollutants.

How to Choose Sustainable Seafood

Look for Certifications:

Marine Stewardship Council (MSC): Blue label indicating certified sustainable seafood.

Aquaculture Stewardship Council (ASC): Certification for responsibly farmed seafood.

Soil Association Organic Standard: For organic and sustainable aquaculture.

Consult Guides and Apps:

Good Fish Guide: Provided by the Marine Conservation Society (MCS), it offers sustainability ratings for various species.

Seafood Watch: An app that provides recommendations on sustainable seafood options.

Know Your Fish:

Avoid Overfished Species: Familiarise yourself with species at risk, such as Atlantic cod and bluefin tuna.

Opt for Abundant Species: Choose species with healthier populations like mackerel, haddock, and farmed mussels.

Tips for Cooking Sustainable Seafood

Seasonal and Local: Purchase seafood that is in season and locally sourced to reduce the carbon footprint associated with transportation.

Whole Fish: Buying whole fish can be more sustainable and economical. Use every part to reduce waste.

Simple Recipes: Sustainable seafood often has a rich, natural flavour. Simple cooking methods such as grilling, steaming, or baking enhance its taste without the need for excessive seasoning or sauces.

Recipes to Try

Grilled Mackerel with Lemon and Herbs:

Fresh mackerel, seasoned with lemon juice, olive oil, and fresh herbs. Grill until skin is crispy.

Steamed Mussels in White Wine:

Fresh mussels steamed with garlic, shallots, and white wine. Serve with crusty bread for a delicious, sustainable meal.

Baked Haddock with a Herb Crust:

Haddock fillets topped with a mixture of breadcrumbs, parsley, and a hint of garlic. Bake until golden and flaky.

Supporting Sustainable Practices

Ask Questions: Don’t hesitate to ask your fishmonger about the origin and sustainability of their seafood.

Stay Informed: Keep updated on sustainable seafood practices and emerging certifications.

Advocate: Support policies and businesses that promote sustainable fishing and aquaculture.

Eating and cooking sustainable seafood is a rewarding way to contribute to the health of our oceans and ensure that future generations can enjoy the bounty of the seas. By making mindful choices and advocating for sustainable practices, we can all play a part in preserving marine ecosystems. So, next time you plan a seafood meal, choose wisely, cook with care, and savour the taste of sustainability.

https://sustainableseafoodcoalition.org/

How to make Happiee! Swaps this Veganuary

This Veganuary, plant-based brand HAPPIEE!™ will be increasing awareness about the vital importance of conserving our seas and oceans. 

Their delicious and versatile range of plant-based seafood not only makes sustainable swaps straightforward but also offers a more affordable alternative to traditional seafoods. (And also good for those with seafood allergies, too, perhaps?)

With fisheries worldwide being pushed to their limits, choosing HAPPIEE!™'s plant-based alternatives represents a meaningful step towards a more sustainable future.

International Head of Policy and Communications at Veganuary, Toni Vernelli, comments - "A recent survey of Veganuary participants found fish and other seafood is one of the food groups they miss most when trying vegan with us. We're delighted to see options like HAPPIEE!™'s plant-based seafood emerge, providing accessible alternatives that we hope will encourage people to continue making plant-based choices well beyond January."

Dive into HAPPIEE!™ with Shrimpiee, Squidiee, and Calamariee plant-based prawn and squid. Available in both plain and breaded varieties, they perfectly complement dishes like stir-fries, curries, ramen, and paellas. They cook quickly, absorb flavours well, and are ideal for both pan and air frying. The breaded options add a crispy touch, ideal for snacking and party platters. Certified by the Vegetarian Society, HAPPIEE!™ is perfect for vegans and seafood lovers alike.

Choose HAPPIEE!™ Save our Seas!

· Environmental Sustainability: Traditional fishing practices lead to overfishing, threatening marine biodiversity. Plant-based seafood is a sustainable alternative, reducing the demand for overfished species.

· Reduced Ocean Impact: By avoiding large-scale fishing operations, plant-based seafood lessens habitat destruction and helps preserve marine ecosystems.

· Decreased Bycatch: Conventional fishing methods for seafood often result in the accidental capture of non-target species. Plant-based seafood eliminates this issue, protecting diverse marine life.

· Value for Money: Happiee is more affordable than traditional seafoods, making it wallet-friendly and a better swap all around.

HAPPIEE!™'s plant-based seafood is now available nationwide, including Ocado.com, and Tesco, and is launching in Asda stores today, 3rd January 2024 - RSP £3.50/ 180g pack.

https://happiee.co.uk

https://www.mckinsey.com/industries/agriculture/our-insights/the-next-wave-alternative-seafood-solutions

Massively Popular England's Seafood FEAST 2023 Sells Out and Announces Dates for 2024

The beginning of autumn saw the UK's most popular holiday destination, the English Riviera, welcome thousands of visitors for its annual England's Seafood FEAST, which celebrates locally landed and caught seafood during a fortnight of exclusive experiences, special events and seafood menus. 

The two week FEAST took place from 29th September until 15th October and saw the towns of Torquay, Paignton and Brixham join forces to host a seafood feast like no other before. It was a fantastic opportunity for visitors to join the locals and experience some of the best seafood in the world, right where it's landed.

The FEAST started with a bang at Brixham Fish Market with an exhilarating live broadcast by BBC Radio Devon on Friday 29th September and an amazing featured piece on BBC Spotlight on Monday 2nd October 2023. Throughout both broadcasts, presenters John Acres and John Ayres engaged with the Faces of the FEAST, from dedicated fishers to market managers, painting a vivid picture of the vibrant maritime community. 

Special mentions go to Helen Lovell-Smith from the Fishermen's Mission, Barry Young of Brixham Trawler Agents, Mitch Tonks of Rockfish and program coordinator Kelly Widley, whose dedication set the stage for an unforgettable FEAST. 

All of the exclusive experiences sold out including the legendary '7 Chefs from England's Seafood Coast' in both Torquay and Brixham, 'Meet the Maker' with Simon Hulstone of The Elephant and Frazer Pugh of The Hand Picked Scallop Company, an Exclusive Celebration Seafood Supper at Sandridge Barton, a Sea Swim and Seafood with author Matt Newbury at Cantina and 'Seabirds and Seafood' Guided Walk and Breakfast with local bird expert Mike Langman at Guardhouse Cafe on Berry Head. 

Goodrington's SEAFEST was also a resounding success, featuring a medley of arts, performances, and interactive sessions that underscored the beauty and importance of the coastline, and the fun didn't stop there. 

Over 40 independent eateries took part in England's Seafood FEAST including Mitch Tonks' Rockfish who served a special of local mussels throughout and Hampton by Hilton Torquay, who hosted an Afternoon Tea with local artist Becky Bettesworth. 

A five course seafood taster menu was served at The Thatched Tavern, which welcomed Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls for a talk and Paignton's Shoreline invited local paddle boarding nine time world record holder Brendon Prince to talk after a three course seafood sharing feast.

Carolyn Custerson, CEO of the English Riviera BID Company, said: “A huge thanks goes out to everyone involved with England's Seafood FEAST, which has gone from strength-to-strength every year. Our local fishers, chefs and independent eateries have done a fantastic job of showcasing the local fish and shellfish. As an organisation, we are very proud to represent these local individuals, businesses and eateries.

"I'm thrilled to announce that this year has been so popular that we have already confirmed dates for next year with some new exciting events in the early planning stages.. England's Seafood FEAST will return to the English Riviera from 27th September - 13th October 2024. Save the dates!”

England's Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

To find out more visit www.theseafoodfeast.co.uk and for regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

England's Seafood FEAST - Meet the Faces of the FEAST

From 29th September to 15th October, England’s Seafood FEAST is returning to the English Riviera, in South Devon, for a two week celebration of world-renowned locally caught and landed seafood. 

A feast for all the senses, over 40 eateries have joined forces to put on an incredible array of experiences and special menus for visitors to enjoy. It’s a fine chance to dine like a local, taste some of the best seafood in the world right where it’s landed, learn about sustainable fishing practices and meet the people who make the festival what it is.

Taking place in the heart of England’s Seafood Coast, England’s Seafood FEAST is expected to attract thousands of locals and visitors from further afield. 

They'll be taken on a journey from sea to plate in the towns of Brixham, Paignton and Torquay, having the fine chance to enjoy a whole host of exclusive events, as well as seafood set menus, platters and tasting menus from Torbay’s best independent eateries. 

From scallop diver to Michelin-star chef, restaurateur to coastal artist, here are only a few of the talented Faces of the FEAST:

The Scallop Diver - Frazer Pugh

Frazer Pugh, Director of The Hand Picked Scallop Co., dives for scallops locally on England’s Seafood Coast, to depths of 10 to 29 metres. He catches around 2,000 scallops per fishing day. A portion of them go to ethical wholesalers, some go directly to restaurants on the English Riviera and around the country and the rest are processed and delivered to their nationwide customers.

Frazer explains why sustainability is an important topic: “Sustainable fishing goes further than whether a single species will remain a viable commercial commodity. It is just as much about what detrimental effect catching that one species has on the marine environment as a whole. For example, are we causing damage to the habitat to catch it? Are we taking the food source of another species to the point that said species is declining? But most importantly, is it morally correct? The reality is for something to be truly sustainable; we need to look at the bigger picture, rather than focusing on the narrow point of what suits us.”

Frazer continues discussing why diving for scallops by hand makes a difference: “Scallops are an extremely abundant and successful breeding species that reaches maturity quickly. Removing them from the habitat while leaving a viable amount, allows the bed to replenish quickly. Diving for them is a way of catching very popular seafood without causing any damage to the habitat and without any bycatch. Whilst we are down there, we also fish for plastic rubbish and ghost fishing gear, which helps to keep the reef healthy.”

The Michelin-star Chef - Simon Hulstone

Simon Hulstone, chef/proprietor of The Elephant, runs the restaurant alongside his wife Katy. It was the first restaurant in Torquay to be awarded a Michelin star which it has maintained since 2006. 

Simon explains why he loves being involved with the FEAST: “South Devon has an abundance of fantastic produce and I honestly can’t think of anywhere better in the UK for local sourcing. It’s a pleasure to support the local coastline with England’s Seafood FEAST and I’m looking forward to being involved again this year.”

“As a chef, it is very important we celebrate the great fish that is landed locally which is also important when it comes to supporting our local economy and eco structure. Hopefully through England’s Seafood FEAST and the great producers involved, we can highlight this to many more customers and show the benefits of using sustainable fish and shellfish caught locally.”

Meet the Maker with Simon Hulstone of The Elephant and 

Frazer Pugh of The Hand Picked Scallop Company

There’s an opportunity to meet Simon and Frazer on the 12th of October. Simon will be cooking up a delicious feast featuring hand-dived scallops from the local waters of Torbay, whilst Frazer will immerse guests in an engaging discussion about what life is like at sea and his passion for protecting the local waters.

Seafood Celebration Lunch at The Elephant

From Wednesdays to Saturdays (4th - 7th October / 11th - 14th October) during England’s Seafood FEAST, celebrate in style at The Elephant’s Seafood Celebration Lunches. Dine on locally landed and caught seafood, expertly prepared by Michelin-star Chef Simon Hulstone.

The Restaurateur - Mitch Tonks

Mitch Tonks is the founder and CEO of Rockfish, a unique seafood business which catches, processes and serves local seafood at 9 coastal locations in the South West as well as delivering fresh fish to people’s homes nationwide from the Rockfish online seafood market. He’s made it his life’s mission to get more people to enjoy British seafood in the UK. 

“The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen. England’s Seafood FEAST is a fantastic couple of weeks showcasing all of that, people can visit and try so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. Get your map out and plan where to go and what to eat, it’s time to feast!”

Seafood FEAST Mussels at Rockfish Brixham and Rockfish Torquay

Both Rockfish Brixham and Rockfish Torquay will be serving their special of local mussels including their signature unlimited chips throughout England’s Seafood FEAST. Enjoy locally harvested mussels, steamed with white wine, bay leaf, onion and garlic and unlimited chips for just £23.95.

The SUP Adventurer - Brendon Prince

Brendon Prince, named International Stand Up Paddle Boarder (SUP) of 2022, holds an impressive 9 SUP world records, including an incredible feat of circumnavigating mainland Britain on a stand up paddle board known as "The Long Paddle." This summer, Brendon achieved a remarkable world record by living on a paddle board for an astounding 8 days and 4 minutes, bringing with him all necessary supplies from the very start, as supply drops were not allowed. Throughout this challenge, he never set foot ashore. Beyond his athletic achievements, Brendon's ultimate aim is to raise awareness about preventable drownings and fund the creation of the world's first water safety app. To further this cause, he established the water safety education charity, Above Water.

New to the programme are:-

Brendon Prince at Shoreline

Meet the local legend, Brendon Prince, at Shoreline Paignton (13th October) for a three course Seafood Sharing Feast before hearing all about his fascinating and inspiring journey to date whilst raising money for Above Water.

The Coastal Artist - Becky Bettesworth

Becky Bettesworth is a coastal artist who lives in South Devon. Her work draws inspiration from the classic railway posters of the 1930s. She designs vintage posters with a modern and fresh twist. Her portfolio began when she was asked to exhibit in the gallery at Greenway National Trust in 2013 and it has since grown from strength to strength. 

Limited Tickets Remaining, so book now.

Coastal Art and Afternoon Tea with Becky Bettesworth

Art enthusiasts can meet Becky for a Coastal Art and Afternoon Tea at Hampton by Hilton Hotel (13th October), indulging in a coastal afternoon tea while she shares her inspiring journey and what fuels her creativity as an artist by the sea. 

The Winemaker - Duncan Schwab

CEO and Head Winemaker at Sandridge Barton, Duncan Schwab joined the team at the winery in 1992, known then as Sharpham Wine. Following a move to the Sandridge Barton Estate near Stoke Gabriel in 2022, Duncan now heads up the team at Sandridge Barton’s state-of-the-art winery and visitor centre on Lower Well Farm.

Exclusive Celebration Seafood Supper at Sandridge Barton

Meet Duncan and his team at an exclusive celebratory seafood supper at Sandridge Barton (29th September). Tour the winery whilst sipping a glass of sparkling wine and sampling local oysters before being served a special five course tasting menu (with optional wine flight) showcasing local independent fisherman Keith's best catches. 

The Marine Biologist - Monty Halls

Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls is currently on an extraordinary voyage - Generation: Sea Change - to explore the South West and highlight the inspiring stories of coastal communities and individuals tackling challenges around marine conservation. He is joined by his family, Tam, Isla and Molly, plus their golden retriever Luna. The Royal Caribbean Group is the lead partner in this voyage of discovery.

5 Course Seafood Taster Menu followed by Monty Halls Talk

A popular event taking place at The Thatched Tavern (11th October) during England’s Seafood FEAST, will feature a talk by guest speaker and broadcaster, Monty Halls.  Guests who are lucky enough to get tickets will enjoy a five course seafood Taster menu with a wine flight.

The Author - Matt Newbury

Matt Newbury is the author of Wild Swimming Walks (Torbay, Dartmoor and South Devon and Cornwall editions).

Sea Swim and Seafood at Cantina

Join Matt on Goodrington Beach for a Seafood Feast Dip and Dine at Cantina (3rd October). The evening will include a wild sea swim, inspirational talks, short films, all swimming-related, and a delicious bowl of warming seafood chowder. 

The Bird Expert and Illustrator - Mike Langman

Local bird expert and illustrator, Mike Langman is known for his extraordinary knowledge of Devon's birds, especially in his local area of Torbay.

*Sold Out*

Seabirds and Seafood - Guided Walk and Breakfast at Berry Head and Guardhouse Cafe 

The Guardhouse Cafe on Berry Head Nature Reserve is partnering with Mike for a ‘Seabirds and Seafood’ Guided Walk and Breakfast (10th October). As participants venture along the clifftops, they can expect to spot the first returning winter flock of guillemots and keep their eyes peeled for kittiwakes, skuas and shearwaters. They may even catch the occasional sighting of dolphins and porpoises, while the lucky few may see splashes of huge Atlantic bluefin tuna further out to sea. A scallop benedict will be served on return to the award-winning cafe.

The Organisers - Carolyn Custerson and Kelly Widley

Carolyn Custerson, Chief Executive of the English Riviera BID Company, says: “England’s Seafood FEAST is an occasion for both locals and visitors to the area to fully immerse themselves in a true celebration of our locally caught and landed seafood. It’s an opportunity to taste the exquisite flavour of dishes cooked by local chefs while breathing in the fresh sea air and admiring the natural beauty of our stunning coastal region.”

Kelly Widley, Programme Coordinator of England’s Seafood FEAST, says: “Each year the FEAST goes from strength to strength, with more and more local businesses, chefs and individuals featuring in the programme. The programme has 40 eateries listed to take part, including Mitch Tonks’ Rockfish and Simon Hulstone’s The Elephant.”

England’s Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

The full programme can be found at www.theseafoodfeast.co.uk. Limited tickets remain. Book your tickets through participating businesses to avoid disappointment. 

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http://www.theseafoodfeast.co.uk