Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

That's Christmas: Celebrate a very special Christmas at Darts Farm

That's Christmas: Celebrate a very special Christmas at Darts Farm: Darts Farm, near Exeter, Devon, is the perfect place to get into the Christmas spirit with everything you could possibly need all under one ...

Torabhaig Legacy Series Latest: Allt Gleann Batch Strength Limited Release

Torabhaig Single Malt Distillery on the Isle of Skye closes the current chapter of its Torabhaig Legacy Series with a limited edition batch strength release which are direct from the cask.

Torabhaig Single Malt Distillery on the Isle of Skye announces a new limited edition release, Torabhaig Allt Gleann Batch Strength. This special edition, batch strength release of Allt Gleann completes the current chapter of the Torabhaig Legacy Series, which charts the journey to 10 year old for this exciting new distillery on the Isle of Skye.

The release bottled unreduced shows the confidence this youthful distillery has in the quality of its whisky and highlights the strength of their emerging signature style: well tempered peat. It's drawn directly from a select batch of casks and sings of smoke and brine. Heavily inspired by the spectacularly rugged coastline on which the distillery sits on the Isle of Skye, Torabhaig tames heavily peated grains to produce an elegantly rugged dram, balancing strength with refinement to accentuate the floral, fragrant characters of the whisky.

Remarks Torabhaig Whiskymaker, Neil Macleod Mathieson: “Torabhaig Allt Gleann Batch Strength is our way of bidding a fond farewell to Allt Gleann and closing out this chapter of Torabhaig's journey to 10 year old. 

This is the last time we'll get to see this specific style of Torabhaig, so we set aside a few hundred casks of this expression distilled during the experimental phases of 2017 and 2018 to release at its natural strength."

He went on to say: “As with Allt Gleann, we're transparent on the bottle about everything, from the variety of barley to the type of yeast to residual ppm, not just in grain ppm. We want to take whisky lovers on this journey of experimentation with us and are confident about sharing our findings about flavour as we're building this liquid legacy.”

Allt Gleann is named after one of the natural spring water sources that feed the Torabhaig distillery, which sits on a historical site on a rugged coastline. While the distillery has only been operational since January 2017, it is only the second Single Malt distillery on the Isle of Skye in almost 200 years. The 19th century distillery building is an old farmhouse that was painstakingly restored over a four-year period. The historic nature of the building provided creative constraints in terms of the still size and distillery layout.

RRP: £75/ 85 EUR/ $89.99 US

Tasting note: Smoke & brine. A robustly peated spirit with a deceptively refined character resulting in a complex and characterful maritime whisky

Grain: Concerto malted barley

Yeast: Fermented with pinnacle MG+ yeast

Wood: American oak, first fill bourbon barrels and re-fill whisky barrels

Time in cask: 60+ months

Peat in grain: 78+ PPM

Residual peat: 2.8 PPM

ABV: 61.1% 

Treatment: No chill filtration. No colour added

https://torabhaig.com

Chiquito puts fiesta fun into Freshers Week

Mexican restaurant favourite Chiquito is putting the fiesta fun into Freshers week with a mega FREE bingo game with some amazing prizes.

Chiquito, known for its party atmosphere and great tasting Mexican cuisine, is launching the pop up bingo at universities up and down the country to celebrate Freshers (Oct 9-Nov 9).

It all kicks off at the pop up La Loteria Bingo Bar, in collaboration with Cazcabel Tequila, which will offer a FREE drinks to students who sign up to the Chiquito newsletter. Find the team at University of Portsmouth (9/10), Northumbria University (12/10), Newcastle University (13/10) and University of Leicester (16/10).

From 9th October till 9th November students will also have the opportunity to win fantastic big prizes at Chiquito. By using their ‘La Loteria’ code, which is sent via email upon signing up, students will have the chance to win a food and drinks dinner party at Chiquito worth up to £500, free nachos and churros for a year, free tacos (vegan and meat available), free churros when you order a main, 2-4-1 meals on Sundays, and more besides. To enter, all students need do is dine in and use their ‘La Loteria’ code - they’ll get a tasty 25% off mains when they do too, also!

You’ve got to be in it to win it and with that in mind, the Chiquito & Cazcabel team will be spreading La Loteria joy with a series of special immersive Bingo nights, offering 2-4-1 drinks to students all night with prizes to be won. La Loteria Bingo Nights kick off at Portsmouth on 9th October from 7.30, with more dates to be released. To find full details on Bingo nights, go to www.chiquito.co.uk/students.

Chiquito, which has been delivering the best of Mexican cuisine for over 30 years, will also be offering ALL Freshers students a range of freebies and discounts from now until Nov 9 to help them enjoy their first few weeks of term. All vouchers to be handed to their server and can be redeemed once.

The discounts include, 30% off Food (limited to Build Your Own & Fajita Section), FREE Churros Dessert (with purchase of main meal), FREE Regular Soft Drink/FREE Garlic Tortilla Bread (with purchase of main meal), FREE Nachos for a Year – Voucher (one per month for twelve months).

Chiquito Head of Brand, Sasha Storey, said: “Chiquito is a renowned destination for students, drawn in by our fiesta atmosphere and tempting cocktail menu. We've partnered up with Cazcabel this year to bring a series of exciting bingo events - known as La Loteria in Mexico. We can't wait for our freshers to immerse themselves in our Mexi-festa vibes and win some exciting prizes along the way too.”

For full terms and conditions please see: https://www.chiquito.co.uk/terms

Peak District pub entrepreneur aiming to reopen historic Ashford Arms after almost losing everything during Covid

Rob Hattersley, 39 (PICTURED) from the Peak District town of Bakewell founded Longbow Bars & Restaurants, an independent hospitality business, shortly before the pandemic hit. 

After selling his house to fund his first venue, The Maynard in Grindleford, Rob nearly went bankrupt after opening just six weeks before the first lockdown.

However, three years on and Rob is preparing to open his third venue in early 2024, The Ashford Arms in Ashford-in-the-Water. 

It's a gorgeous 17th century pub at the gateway to this popular Peak District village, The Ashford Arms didn’t survive the pandemic and as a result has been closed down for the past three years.

Rob has undertaken the pup's lease, which was once owned by the Duke and Duchess of Devonshire of nearby Chatsworth House, in August 2023, and has kicked off an extensive £1.5m refurbishment, with the ground floor, hotel bedrooms, gardens and kitchen undergoing a complete transformation.

Said Rob: “The Ashford Arms will look strikingly different as it undergoes necessary structural work and a complete redesign of the restaurant, bar and nine hotel bedrooms."

He went on to say: “As with our other two venues, we'll be offering a premium pub experience that ticks all the boxes; whether visiting the Peak District as a tourist, seeking a pint with friends, a romantic date night by the fire or a lively gathering with loved ones.”

The restaurant at The Ashford Arms is expected to cater for 107 diners with Raymond Blanc trained executive chef, Adrian Gagea, designing the menu, and Westside and Southside’s Young Chef of the Year, Chris Parker, taking on the role of head chef. 

Longbow’s Josh Butler, who was awarded the Visit Derbyshire and Peak District Young Tourism Hero Award 2023 has worked his way up the ranks within Longbow and will lead the venue as the general manager.

Longbow only uses local Peak District suppliers, a move that has gained recognition in various hospitality awards such as East Midlands Business Awards, Visit Peak District & Derbyshire Awards and The National Wedding Awards where The Maynard was awarded best wedding venue in East Midlands two years running, taking the national runner up place in 2022.

“It’s vital and a non-negotiable for me we off our support to Peak District businesses. In a cost-of-living crisis and a hospitality industry that's seen so many venues suffer extreme losses and closures, we want to ensure we always contribute to our local economy," said Rob.

“Our meat is sourced from local suppliers, who raise and nurture their own livestock through traditional farming values. Our seasonal fruit, veg and herbs come direct from Peak District farms, and we use local breweries and distilleries such as Peak Ales, Thornbridge Breweries and Shining Cliff Distillery to name a few. And we never compromise on freshness, taste and quality. I’m delighted we're able to contribute to an uplift in business for our local suppliers through The Ashford Arms.”

The Ashford Arms will join The Maynard, which has won numerous awards as a wedding venue, restaurant, and hotel, and The George, an award-winning historic bar, restaurant and hotel in Hathersage, which was frequented by Charlotte Brontë.

Upon reopening after the second lockdown, The Maynard enjoyed 66% growth, putting the team in a position to open The George Hathersage in late 2021.

Following continued consistent growth, despite a rapid increase in costs, Longbow Bars & Restaurants Ltd is ready for a third venue to complement the achievements of The Maynard and The George.

Rob started his hospitality career working in his parents’ restaurant, Aitch’s Wine Bar in Bakewell, before working as a chef and manager throughout the UK and a few years running beverage operations for Royal Caribbean Cruise Liners.

Rob ended by saying: “Hospitality was one of the sectors hardest hit by the pandemic and personally I wondered at one point whether I’d ever financially recover. I had no choice but to go on Universal Credit in lockdown as the team and I struggled to keep The Maynard afloat.

"I’m so proud of my team and what we achieved over the past three years, and there is a great deal of excitement about the new addition to the Longbow family. As a Peak District lad, nothing brings me greater pleasure than breathing life into unviable hospitality businesses in my home county. I can’t wait to share The Ashford Arms with everyone, whether they are local or from further afield, in the New Year.”

The refurbishment will be a collaboration with Heineken. The Ashford Arms is expected to open in early 2024 with recruitment for new team members starting next month, in October.

www.the-maynard.com

www.thegeorgehathersage.com

Food cravings over the sea? What Americans want

Did you know that 85% of Americans are absolutely smitten with mashed potatoes? Latest research unveils this mouth-watering favourite, and that's just the tip of the iceberg.

📌 Key Findings:

Mashed Potato Mania: Mashed potatoes reign supreme with an astonishing 85% approval rating, showcasing their enduring appeal.

Global Gastronomic Adventures: Explore the top 10 international cuisines that have captured the hearts (and palates) of Americans. From Italian delights to exotic Thai temptations, this culinary journey offers a taste of the world.

Italian Infatuation: Delve into why Italian cuisine claims the throne with an impressive 88% approval rating, going beyond the beloved pizza and pasta.

Hidden Culinary Gems: Uncover the underrated Emirati and Peruvian cuisines, largely undiscovered by Americans. Their gastronomic wonders promise surprises beyond expectations.

📈 For a deep dive into these mouth-watering insights, check out the comprehensive report here: https://limitlesscooking.com/americas-food-preferences 

The Food Works SW Announces Autumn Workshops

Food and drink innovation centre The Food WorksSW has announced its autumn line up of expert workshops at its Weston-super-Mare base for all UK-based food and drink businesses.

Kicking off October is Starting Up Your Food or Drinks Business, a free in person workshop (19th October) that will identify and explain the key processes involved in launching new businesses. 

The event is being run in partnership with business support centre The Hive and brand design company Tiny Studio.

Food and Drink Photography and Videography on 2nd November explores the latest trends, tools and technologies for creating visual content for brands. The interactive workshop led by Anna Lachlan Photography will focus on stop motion video, product photography, styling, lighting and brand story images and will culminate in product shots set up and taken by attendees.

Designed for SMEs, Meet The Experts: Food and Drink Marketing and Communications on 7th November will focus on how to cut through and get brands noticed in a crowded market with experienced speakers from RAW PR, Denhams Digital and Salt Media.

Continuing the November events, Introduction to Auditing: SALSA Scheme Focus on 14th November is a free workshop hosted by Jacqui Slatter, Development Manager with SALSA Scheme, and Rachel Goff from The Food and Drink Forum. Using a business case study, the session will highlight requirements for food certification and advise on preparing for an audit as well as looking at the SALSA Scheme, options for following a food safety system and moving into retail or wholesale. Also joining them will be Osama Rashed, founder of gelato brand Mochi Bros, which recently achieved SALSA certification.

Becky Hale from Food WorksSW said, “We have such a fantastic series of events and guest speakers coming up this autumn at The Food WorksSW. From business and branding advice to visual content and food certification, each session will offer expert guidance and insights from a wide range of experienced professionals.”

From now until the end of 2024, the centre will be offering a range of webinars and in-person events to growing food and drink brands. Businesses can sign up for their newsletter to be one of the first to know about events. 

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, less than 30 minutes from Bristol, and is close to Junction 21 of the M5 motorway. It has state-of-the-art facilities including five product development kitchens which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products - prices start from just £96.90 per day (inc VAT).

Technical support packages are also now available. A team of food industry experts, based at the centre, provide technical support to businesses navigating their way through a range of food disciplines – from new product development, and quality assurance hygiene, to food safety and efficiency. The team helps food and drink businesses produce a safe product in an efficient way. 

In addition, The Food WorksSW offers readily accessible meeting spaces, including fully equipped conference rooms, and a business lounge for hire. The meeting rooms, business lounge and coffee shop are open to all businesses and offers space to utilise for networking, meetings or as an alternative workspace, with free secure WiFi and parking.

For more information on how The Food WorksSW can help you and your business, visit foodworks-sw.co.uk, or to stay up-to-date follow @foodworks_sw on Instagram, Facebook and Twitter. A range of case studies can be found on the website and on The Food WorksSW YouTube.

https://www.foodworks-sw.co.uk.

Controversial New Flavour Extraction Concept Set to Stir Up Drinks Industry

A brand-new and patented process, which removes the water and alcohol from any drink, creating a new and utterly unique flavour extract, promises to completely redefine the way we make and transport drinks, around the world.

Hocus, the innovative company which is behind this incredible technology, is set to send shockwaves through the drinks distribution industry.

The flavour extract is what makes any drink unique, it creates the special character you know and love from your favourite tipple, it's the concentrate of the drink. The water and alcohol can simply be added back, anywhere in the world. The ramifications are enormous, points out Hocus.

How does it work?

All alcoholic drinks have water and alcohol extracted, to leave the flavour concentrate.

The flavour essence can be transported anywhere in the world (30ml = 150cl = 3 x bottle).

Then simply add back the water and the alcohol to serve.

Founder of Hocus, Mark Stone is the visionary entrepreneur behind this concept. Using his knowledge of science, Stone started to experiment with flavour extracts and realised he could perfectly preserve the delicate flavour compounds without damaging them.

Comments Stone: “This process works on any alcoholic drink, wine, beer or spirits all work really well, but we've started with a focus on spirits. We've put the essence into a dispenser. Just three squirts are all you need for a flawless gin and tonic, which tastes exactly the same as the original version, because it is the original version.”

Hocus Drinks is an innovative drinks company dedicated to revolutionising the spirits industry with innovative and sustainable solutions. 

Their Dispenser technology promises to change the way drinks are transported and served worldwide, promoting sustainability and massively reducing cost.

To learn more visit https://hocus.uk.

Wormersley. The Heritage Brand That's Set to Become a Household Name

Womersley Foods (established in 1979) is beginning an exciting new chapter under the ownership of Labaika Ashiru, with sampling events seeing products literally flying off the shelves.

Famed for their award-winning ranges of fruit and herb vinegars, Womersley Foods is entering an exciting new chapter after the recent acquisition of the business by Labaika Ashiru. 

With a heritage going back over four decades, this iconic brand is now poised to reach out to new customers and to achieve even greater heights. 

Notably, Whole Foods Market has welcomed Womersley as a significant new listing this year, and recent sampling events in the London stores proved the demand for the exquisite fruit vinegars and jams.vi

This year the business ownership transferred from the Parsons family to the Ashiru family led by Labaika to continue the legacy of the business and expand it for the next generation. With a background in branding and design working with various large FMCG brands as well as having experienced the heat of a kitchen as a restaurant cook, Labaika brings his passion and enthusiasm for the business and its products to lead it to the next level growth and continue the legacy created by the Parsons family. 

Investment in the Future

Labaika Ashiru has committed to make significant investments in the brand, encompassing PR, marketing, and an extensive Whole Foods sampling programme operating throughout September and even beyond. 

The sampling programme has already made a significant impact, with Whole Foods quickly selling out of their best-selling Raspberry Fruit Vinegar during sampling sessions, with Labaika himself at the forefront of these sampling sessions demonstrating his knowledge and passion for the brand. This commitment underscores Labaika Ashiru's dedication to the brand's future and assures retail buyers of its bright prospects. 

He said: "I'm absolutely thrilled to have taken the baton from the Parsons family and to be able to take this brand to the next level. The taste and versatility of these products speaks for itself and our loyal fanbase proves that once customers have sampled them, they are inspired to make these products key staples in their store cupboard ingredients. 

"My vision is to bring our award-winning products to the masses, meanwhile our commitment to crafting unparalleled flavours remains integral to the brand. This journey is about preserving our heritage while embracing innovation, and I couldn't be more excited about what lies ahead."

Award-winning Flavours

Womersley Foods is renowned for its outstanding and unique flavour profiles. Loyal customers come back time and again for the fruit vinegars which pack a real flavour punch and can be used to elevate salads, drinks or even cakes. 

Adding to a back catalogue of awards, this year the Womersley Raspberry Vinegar has been awarded a coveted 2 Stars in the prestigious Guild of Fine Foods Great Taste Awards. Having long been the 'secret ingredient' of chefs and home cooks alike, this new chapter for Womersley looks to share the 'secret' with foodies far and wide.

An Exciting Future

Looking forward, Womersley Foods will elevate the brand to new heights and attract a fresh audience of brand enthusiasts. Building on its legacy, the brand, now invigorated by Labaika's vision and investment, presents an intriguing marketing story for both the brand and the business, making it an attractive proposition for the retail trade. 

For trade enquiries please contact hello@womersleyfoods.com

For more information about Womersley Foods and to explore their range of premium products, please visit their website at https://womersleyfoods.com.

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