FEAST WEYMOUTH IS A GO-GO
Published by: Curtis Williams 03/10/2016 at 4:25 pm
After months of anticipation, FEAST Weymouth is finally a go-go! The two-month long dining event kicked off in style this past weekend with its first ever pop-up kitchen.
Local chefs and food experts demonstrated elements from their FEAST menus, offering the audience a sneaky peak into the skill and techniques that go into creating their delicious dishes. The Stable’s Flagon Wagon was also on hand throughout the day offering samples to the crowd and the team at Wessex FM was also present to broadcast the event.
The morning saw Michelle Hind from seafood restaurant No.4 opening the show and demonstrating how to crack a crab and the perfect way to cook langoustines. Luciano Da Silva cooked up three of the Nothe Tavern’s FEAST dishes and to the crowd’s delight, they were able to sample them too. Later in the afternoon there was cider tasting with Tim Gibb, Flagon Wagon manager. The spectators came in their droves to try out the 8 ciders on offer! Among some of the ciders tasted were;
- Cornish blush, a berry infused sparkling cider
- Cornish gold, a medium sparkling craft cider from Duloe
- Green valley medium, a naturally produced and fermented cider
- Orchard pig philosopher, a clean, crisp medium still cider from west Bradley and Yarde farm, a traditional medium still cider
At the Weymouth Stable you will find at least 50 ciders depending on availability and demand.
Harry Norris, The Stable’s The Flagon Wagon commented: “We were so impressed with how friendly everyone was – quite often people just come and try the cider without much dialogue – however so many people came to speak to us and really find out about the ciders. It was great to see and lovely to talk to Weymouth about all the different varieties of cider and of course our FEAST menu!”
Roger from Roger’s Coffee Shop had prepared some delicious soups which were welcomed by the crowds on the autumnal Saturday, whilst Andy Cooke from Ayya educated us on what exactly wagyu beef is and drew in some excited people eager to try the flame grilled wagyu burgers from “Happy Cows”. Weymouth BID is financially supporting FEAST Weymouth and had lots of the team there on Saturday handing out balloons and menus to all the crowds.
Aimee Michel from Weymouth, commented: “I love FEAST and have already chosen quite a few restaurants to visit with my family and friends. The pop-up kitchen was really great, I saw a couple of the demos and my son was fascinated with the big crab and my daughter loved the balloon! I hope the organisers have the pop up every year!”
The final demo of the day was by Eric Tavernier of Les Enfants Terribles and Eric wowed the crowds with his seabass dish – which was divine. West Dorset Foodie, John Grindle managed to get his hands on one and couldn’t contain his delight.
Chef Eric also told the onlookers about the incredible cooking class from Les Enfants Terribles Worth £80 (including all ingredients) up for grabs. The competition details below, a two-person cooking class with Chef Eric. The winner can expect a tailor made class to any range of ability.
Enter here >>
We Are Weymouth UK
To be redeemed before the 20th of December 2016
Competition ends 30th November 2016
To see what all the venues have to offer please visit the We Are Weymouth website and view the menus (https://www.weareweymouth.co.uk/feast-weymouth/menus/).
Participating eateries include:
||The Balti House
|Bento Oriental Café & Diner
||The Kings Arms – Portesham
|Bennetts Fish & Chips
||The Palm House
|Shelley’s at The Dining Room
||The Dorset Burger Company
||The Rex Restaurant
|The Nothe Tavern
|Rogers Coffee Shop
||The Spice Ship
|Fish ‘n’ Fritz
|Les Enfants Terribles
Diners are encouraged to follow FEAST Weymouth on social media as fantastic prizes will be available throughout the 8 weeks on Facebook.
The FEAST Weymouth promotion works with each participating venue providing a set-menu or offer within the price ranges of £5, £10, £15, £20 or £25 for customers to dine at the establishment throughout the month of October and until the 30th November. Each venue will have its own terms and conditions so diners are encouraged to call ahead and book. Menus for each participating venue will be displayed across the We Are Weymouth UK website .