What’s on
Saturday 10th August 11am-8pm
Sunday 11th August 11am-6pm
Two days of fishy fun, delicious food and drink stalls from local artisan producers. With demonstration kitchens to feed your culinary curiosity, plus our live music stage to keep the party going, we’ve some great bands bringing you soul, jazz, blues, ska and a load of classic sunshine tracks.
The New Forest is blessed with some of finest artisan producers and eateries in the country and the Lymington Seafood Festival is excited to be bringing you some of the best. With around 90 food and drink stalls, all offering something a little different you can ‘graze’ your way around, sampling lots of little fishy delights.
Meat eaters, vegetarians and those with a sweet tooth need not panic either as we’ll be making sure everyone is catered for!
The region’s leading chefs will be showing their skills in our demo kitchen. Led by The Jetty’s Alex Aitken, he’ll be joined by 2016 Masterchef winner Jane Devonshire, Matt Tomkinson from the Montagu Arms Hotel and Chewton Glen’s Luke Matthews. Plus many more!
All set with stunning view across the Solent. What better way to spend the weekend?
If you’re looking for somewhere to stay, things to do, looking to make a weekend of it, or want to come back and visit the New Forest or Lymington again, then visit https://gonewforest.com/
Live Music
Keeping you entertained throughout the festival are a host of great bands and artists, playing music across a range of genres. Check out who’ll be on the stage!
Cooking Up a Storm….
We are really excited about welcoming some of the region’s best chefs who will be in the Fisher & Paykel demonstration kitchen or you can try a Broil King seafood BBQ masterclass with chef, author and broadcaster Richard Fox.
Jane Devonshire
Masterchef Winner & Food Writer
“We’re delighted to welcome 2016 Masterchef winner to this year’s Festival. Food has always been a part of Jane’s life, millions followed her Masterchef journey and were touched to learn of her battle with cancer.
There’s no dish, ingredient or technique Jane is afraid but perhaps the highest accolade was by judge John Torode who said: “Jane has more determination, more drive, more heart than I’ve ever seen in a MasterChef contestant in my whole career.” In September her first book will hit the shelves ‘Hassle Free, Gluten Free’.
Matt Tomkinson
Head Chef
Montagu Arms
Matthew Tomkinson’s elegant and highly accomplished food has earnt him a Roux Scholarship, as well Michelin stars at the last two establishments he has headed. Utilising the remarkable bounty of the New Forest and Dorset coast, his imaginative menus are widely acclaimed as is the warmth and hospitality in which they are served.
Garry Eveleigh
The Wild Cook
Lymington born and bred, Garry’s enthusiasm for the outdoor life and passion for cooking has given him a vast knowledge of seasonal wild produce; where to find it, how to pick it and how to cook it. From fishing and foraging to cooking, Garry is the ‘go to’ expert and now shares his experience and knowledge through his series of Wildcook books.
Gary Moreton-Jones
Chef Patron
The Fisherman’s Kitchen
Gary grew up in bournemouth next to the sea – spending summer nights fishing off purbeck and Poole quay. As he started his career as a chef he traveled around the country working in Michelin star establishments from north Wales to Kenmare on the southern Irish coast line. Gary is chef owner at the fisherman’s kitchen in southsea – a restaurant born out of a need to modernise the local fish and chip shop using fresh local and seasonal ingredients to cater for modern day tastes and expectations , combined with the love of great quality fish and chips.
Davina Tibbetts
Home Economist
Davina is multi disciplined freelance home economist with an insatiable curiosity about food, and a passion for local and seasonal ingredients. She has had a varied career in the food industry, education, communication and marketing.
She works with a multitude of chefs, producers and food writers as well as with global cookware giant Le Creuset UK.
Steve Bulmer
The Kitchen, Chewton Glen
Steve has over 20 years’ experience at Michelin level restaurants and is widely acknowledged to be one of the leading cookery school’s tutors in the UK, having been Chef Director at Raymond Blanc Cookery School he joined the team at Chewton Glen earlier this year to head up The Kitchen. An infectious personality and brilliant chef. We can’t wait to see what foraged delights he brings along!
Alex Aitken
Chef Patron
The Jetty
A trawler man turned award-winning chef, Harbour Hotels’ Chef Patron Alex Aitken has an incomparable passion and respect for seafood; keeping things simple, with dishes that allow the flavour to shine through. Following 25 yrs cooking within the New Forest, including running his own Michelin-starred restaurant, Le Poussin in Brockenhurst, Alex joined the Harbour Hotels Group in 2010 to head up its Jetty restaurant concept. With the flagship Jetty restaurant in Mudeford, Dorset, having established itself as the country’s number one seafood restaurant (recently awarded the coveted title of the ‘UK’s best seafood restaurant’) The Jetty concept now stretches from Devon to Sussex, landing in Southampton this year.
Jennifer Williams
Chef
Hampshire
Jennifer is a multi-disciplined chef, wild forager and founder of the successful award winning Hampshire-based Naked Jam.
Jennifer is dedicated to producing unique jams and preserves to the highest quality where flavours of the fruit are the most important ingredient, creating bespoke tastes and blends for renowned 5 Star national hotels and retail establishments such as the Captains Club Hotel Christchurch John Lewis Partnership, Chewton Glen and The Exclusive Hotel group.
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As well as being a producer Jennifer is a renound course tutor sharing her knowledge and expertise delivering cookery courses at the above establishments and throughout the UK and abroad. Be it indoors or out on wild food foraging tours in and around the UK
Christian Rivron
Chef
Granary Kitchen
Having spent many years working and training in a variety of different, leading establishments including country parks, hotels, and restaurants in Lymington and along the south coast, Christian now shares his passion through private dining and cooking courses for food lovers wanting a different, more intimate experience.
Dan Hymas
Owner
Coral Bay Seafoods
Dan from locally based Coral Bay Seafoods will be sharing his extensive knowledge of all things fishy and giving a masterclass on fish filleting and preparation. You can also find him every Saturday at the Lymington Charter Market.
KJ Noades
Thermomix
Kels will be demonstrating the Thermomix and some of it’s 12 functions. Thermomix is the ultimate cooking appliance with fans like James Martin, Masterchef and Gordon Ramsey. Heston Blumenthal has named it as one of his kitchen essentials. The Thermomix can stir, mix, blend, chop, weigh, grind, knead, whisk, simmer, emulsify, cook and steam – all with one bowl and one blade (which means less washing up!)
Luke Matthews
Executive Head Chef
Chewton Glen
Luke Matthews has been Executive Head Chef since 2003. Regional ingredients, inspiring new flavours, and a focus on sublime, contemporary cuisine is the order of the day at Chewton Glen. Luke makes regular appearances at cookery demonstrations and exhibitions and has also appeared on the BBC’s popular ‘Saturday Kitchen” with his good friend and former Chewton Glen colleague, James Martin.
Matt Budden
Head Chef
Stanwell House Hotel
Matt brings with over ten years’ experience as an Executive Chef, he started his training in several Michelin starred country house hotels and used this grounding to travel extensively and further his culinary knowledge he has experience around the world working in first class kitchens in Australia, New Zealand and Vietnam.
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He has headed up many prestigious kitchen brigades achieving 2AA rosettes and being Michelin recommended for the last 10 years most recently at the time Rhinefield House Hotel, Lord March on the Goodwood Estate, Bournemouth Highcliff Marriott Hotel, Highcliff Grill, Executive Chef at the Hilton Bournemouth and the Schpoons & Forx and currently heading up the team at Stanwell House.
Matt’s passion is for simple, modern British cuisine using the best produce sourced from produce from local farmers and fishermen. He can be seen demonstrating at local food festivals all over the south coast showcasing the amazing products that our county has to offer.
Kerry Witt
Chocolate by Miss Witt
One of the most exciting pastry chefs in the south, Chocolate by Miss Witt continues to scoop awards for her innovative and daring creations. Having worked with Alex Aitken at his Michelin star restaurant ‘Le Poussin’ and at the Bluebird, Chelsea, she started out on her own in 2012. Creating award winning delights such as blackcurrant & star anise or orange marmalade & Glenfiddich Whisky with chocolate. Can seafood and chocolate really work together? Miss Witt may have the answer!
Richard Fox
Chef, Author, Broadcaster
Richard Fox is an award winning writer, cook book author and chef presenter. Writing credits include two published books, The BBC Good Food Magazine, The Daily Mail, Channel 4, Easy Jet in-flight magazine, and many more international and UK publications. Join Richard at one of the Broil King Masterclass sessions running throughout the day and cook along with this exhuberent barbecue chef. These sessions are fun, informative and inspiring- and you’ll be sure to have something very tasty to eat at the end!
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