A boutique food and music festival is to move to a new venue on Cornwall’s north coast this summer.Taking place from 17th to 19th June, the Rock Oyster Festival will bring together the best of Cornish food and produce, quirky music acts and family entertainment – and raise thousands of pounds for charity.



Event organiser Charlie Anderson said: “Last year the event was a great success, and we’re thrilled to announce that the 2011 festival will be held at a stunning new venue, Dinham House, right on the banks of the Camel Estuary near Rock.“We’re a not-for-profit festival, and we raised over £4,000 last year for our nominated charities the RNLI and St Minver School. This year we’re delighted to be supporting Cornwall Hospice Care and The Army Benevolent Fund and really want to raise as much money as possible.”

The move to Dinham House affords organisers more space, and for the first time on-site camping will be available within the grounds.

The three day family-orientated festival begins on Friday evening with Circus Berzercus and Bentley Rhythm Ace Live.Saturday and Sunday showcase oysters and seafood from top chefs including Nathan Outlaw (chef and owner at Cornwall’s only two-Michelin-starred restaurant) alongside food stalls selling affordable local produce, and a hotly-anticipated oyster shucking competition between the chefs present.The festival features some cult musical acts such as The Destroyers. Described by Q Magazine as a “15-piece polka orchestra led by a short grandad in a fez who talks like a pirate,” the gypsy jazz band will return to play the event on the Saturday night.

Said Mr Anderson: “We’ve also lined up an internationally renowned band who are jetting in all the way from New York for the Saturday evening headline slot. New musical acts, chefs and entertainment are being added to the website all the time so make sure you keep checking rockoysterfestival.co.uk for the latest information.”Helen Vincent from The Army Benevolent Fund said the money raised at the festival will make a real difference to the lives of ex-serviceman.She said: “We are extremely grateful to the Rock Oyster Festival for choosing ABF The Soldiers’ Charity as one of its charities this year. The money raised from the event will be used to help soldiers, former soldiers and their families in times of need.“This could be for adapting a house for a wheelchair or a walk-in shower, education bursaries, care home fees or respite breaks. ABF The Soldiers’ Charity has seen a 30% rise in cases over the past two years and that need continues to rise.”

Tickets are on sale now from rockoysterfestival.co.uk with a limited number of early bird weekend tickets available at £28. On site camping is also available priced £10 with spaces limited to the first 100 tents

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Fluffy Butter (For this you will need a bowl mixer with a pastry attachment) Y= 30 portions   6 x 250g Diced unsalted butter, softened 160g Self-raising flour 6no Egg yolks 3no Whole eggs 150ml Limejuice 80g Fresh basil, washed and chopped 80g Fresh thyme, chopped 60g Maldon salt 30g Mustard powder 30g Cracked white... Read MoreFluffy butter for shellfish and seafood is a post from: Grant Hawthorne


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Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Pan-fried foie gras, pain d’epices, raspberry sweet&sour sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £10.00 Mains Green tagliatelle, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Roasted turbot, shrimp basmati rice, chestnut mushroom puree, [...]

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Chicken Liver peri peri: A simple recipe for Peri-peri is below. It beats the hell out of the crap you buy in supermarkets or shops and has a long, lingering finish to the flavours of what peri peri should taste like.This is something that I typically served in the restaurants down south in Cape Town... Read MoreChicken Liver peri peri is a post from: Grant Hawthorne


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Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Mains Green tagliatelle, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Roasted turbot, shrimp basmati rice, chestnut mushroom puree, scallops sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £21.00 Lamb patties, pea&mint puree, couscous, sweet&sour [...]

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Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Mains Potato gnocchi, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Pheasant breast, truffle mash and wild garlicÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £13.00 Lamb patties, pea&mint puree, couscous, sweet&sour jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £15.00 Grilled [...]

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As part of the Brighton and Hove Food Festival, "The Live Food Show" has become a staple for food aficionados. Members of the public can attend this free event and watch the city's Top Professional Chefs demonstrate their culinary skills over two delectable food filled days.

On Saturday 9thApril, and in conjunction with The Brighton & Hove Spring Harvest Food Festival, will present the 'Best of Brighton', hosted by local Food Critic Andrew Kay. This jam-packed day will allow guests to eat 4 fabulous dishes all under one roof. We have selected some of the finest Chefs in Brighton to each create a dish, which you can then go on to savour during a leisurely 3-course lunch with wine.

Your day starts at 0930 with coffee and tea served in the Radisson Blu Hotel. This is followed by three forty-minute demonstrations in the Cooking Theatre by Chefs from highly acclaimed restaurants such as The Restaurant at Drakes, Terre a Terre and Sam's Of Sevendials. This is your opportunity to ask the experts about tips of the trade so questions will be encouraged during the demonstration. Local wine connoisseur Henry Butler will also be on hand to discuss Wine matching with each of the prepared dishes.

After this gourmet 3-course lunch, guests will be invited to return to the Cooking Theatre where a Patisserie demonstration from Cocoa will take place. These creations will be served during afternoon tea. Also, at 4pm The Great Brighton Ice Cream Competition will take place!

This incredible day is only £45 per person and includes chef demonstrations, 3-course lunch, wine and afternoon tea.

Tally Koren Live at the Naked Turtle Launching her new album 72 names Sunday 3rd April 7pm BBC Radio 2 favourite Tally Koren Will be performing songs from her new album & will feature local musicians To Book a table – 0208 878 1995 tallykoren.com 505 -507 Upper Richmond Road West London SW14 7DE Beauty [...]

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Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Mains Potato gnocchi, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Wild sea bass, tagliatelle, peas, fennel butterÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£21.00 Lamb patties, pea&mint puree, couscous, sweet&sour jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £15.00 Grilled [...]

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Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Mains Potato gnocchi, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Wild sea bass, tagliatelle, peas, broad beans, lobster sauceÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£21.00 Lamb patties, pea&mint puree, couscous, sweet&sour jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* [...]

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