A ‘seafood spectacular’ featuring talks, live cookery demonstrations and a chance to ‘meet the fishermen’ will be at the heart of the eigth annual Crail Food Festival next month.
The two-day packed programme, which has a new format and festival hub, will include chefs’ workshops, live music, cookery demonstrations and hands-on activities, organisers said.
The new look will see the introduction of three key venues: the harbour, sponsored by SeafoodScotland, will host the ‘Seafood Spectacular’, which also gives visitors a chance to taste the East Neuk of Fife produce.
The second key venue, just a few minutes away, will be the Cookery theatre, sponsored by QMS, at the Crail Community Hall. The new and enhanced programme will include talks and demonstrations by local chefs where visitors can be sure to pick up a few top tips from those in the know. Chefs taking part this year include Michelin-starred Geoffrey Smeddle, Creole food expert Dr Peggy Brunache and many more.
Next door, and only two minutes walk away from the car park, the final venue is Beech Walk Park, which acts as a new festival hub and will host the popular Producers Market. With an array of marquees and bars, over 60 producers will give visitors the chance to sample the very best produce from Fife and beyond, including everything from craft beer and gin to St Andrews Farmhouse Cheese and rare breed pork.
Another first this year will be a programme especially for young people, run by Chefs@School. These cookery classes are specifically designed for young foodies from the age of five upwards. Running throughout the weekend, children will be invited to try out their cullinary skills in 30 minute cookery workshops making dishes such as mackerel dip, tatziki, stuffed mushrooms and more. Other activities for children include a Kids Corner located in Beech Walk Park which will look at a sustainable food print and eating with all senses in a child-friendly way. The Scottish Fisheries Museum will also be running educational activities for families and, in addition, Fish for Health will be running a full programme of exciting seafood-related activities and competitions all weekend long at Crail harbour.
With a well-stocked bar, live music, an array of street food and plenty of undercover seating to soak up the atmosphere you would be mad to miss out!
Some of the highlights of Crail Food Festival programme include:
- Chef demonstration Martin Hollis (Saturday 15.30-16.15 Crail Community Hall)- Martin is Executive Chef at the five star Old Course Hotel Golf Resort & Spa, St Andrews
- Chef demonstration by Jamie Scott (Sunday 11.30 – 12.15 Crail Community Hall) Jamie won MasterChef the Professionals in 2014 and has since opened The Newport Restaurant.
- Chefs@School children’s cooking workshops (both days from 11am, 5 classes per day) Marie-Clare James will take children on a foodie adventure creating a dish to take home and share with their family.
- Crail Creole Dinner – a taste of Louisiana is coming to the East Neuk(Saturday evening, ticketed separately) Creole and Cajun flavours to prick, tickle, and caress your taste buds. The menu includes Cajun langoustines, Jambalaya and Janettas special ice cream and praline.
Aadam Mohammed, Festival Manager said: “Crail Food Festival has evolved to have a new look and programme this year. With a greater array of producers, wonderful chefs, cookery demonstrations and a children’s kitchen, the festival will be a fabulous two-day event for all the family. We hope visitors will come and learn from the top chefs, enjoy the very best Scottish produce on offer and soak up the atmosphere in this picture postcard village.”
Crail Food Festival runs on June 9-10 from 10.00am until 5.00pm each day, and costs £6 for an adult (entry for children is free). The day pass allows entry to all daytime venues, free parking, and access to shuttle buses all day long between the venues. Visitors are advised to arrive early to avoid congestion. Saturday evening’s event will be ticketed separately, doors opening at 7pm for a 7:30pm start.
For details visit here.