BRINGING together the best produce in Dorset and top UK chefs, the popular Food Rocks festival will return to Lyme Regis for its sixth year this September.
Set on Marine Parade, the two-day extravaganza is curated by chef and restaurateur Mark Hix, who owns HIX Oyster & Fish House in Lyme Regis and several London restaurant. The event is free to attend and will feature food and drink from over 40 local producers, live chef demonstrations from top names including Michael Caines, Mitch Tonks and Rose Prince, exclusive dinners, and much more.
A true celebration of the region, all money raised will be donated to the RLNI and the Fishermen’s Mission charities.
The sixth edition of Food Rocks is set to be the biggest and best yet, kicking off with a brand new event for 2018, the Glenarm Estate Beef Supper Club on Friday, September 7. Hosted by Mark Hix in the seafront marquee, the five-course feast will be a relaxed, rustic affair, featuring the finest award-winning beef from Glenarm Estate, which is dry aged for 28 days in a unique Himalyan salt chamber to intensify the flavour.
Glenarm has become so popular that demand outweighs supply, so this is a fantastic chance to try their sought-after beef in a range of dishes that includes steak tartare; sugar pit beef taco with pickled chilli and kimchi mayonnaise; and sirloin strip with Trill Farm bean salad.
Saturday, September 8 will see the festival enter full swing with food producers lining Marine Parade and chef demonstrations getting underway.
Michael Caines – whose new hotel Lympstone Manor was awarded a Michelin star less than a year after opening – will be first out of the blocks in a line-up that also includes James Golding (The Pig), Richard Bertinet (The Bertinet Kitchen) and River Cottage’s Steven Lamb, who will demonstrate curing and smoking meats, as well as playing compere for the weekend.
Best of all, the demonstrations will be ‘interactive’ with guests able to sample the food that’s cooked by giving a small charitable donation.
On Saturday evening Mark will be joined by Mitch Tonks for the annual Crab and Mackerel Supper Club. The five-course celebration of local seafood will feature cobb-smoked mackerel pate and pickled seaweed; Portland crab soup with Tarquin’s pastis; Lyme Bay mackerel ceviche with Dorset wasabi leaf; whole cock crab and mayonnaise; and temperley perry jelly with summer berries and cream.
Guests can expect a messy, hands on affair with seafood piled high on long feasting tables – bibs and buckets provided!
Sunday, September 9 will give festival-goers another chance to check out chef demonstrations and meet the many local food producers in attendance.
Highlights from the 40 food and drink producers and restaurants include Dorset Shellfish; award-winning chilli sauces, preserves and chutneys from The Chillees; handcrafted Devon gin from Salcombe Gin; award-winning English ciders, meads, wines, and liqueurs from Lyme Bay Winery; and Black Cow Vodka, the world’s only pure milk vodka, made in Dorset.
Tickets to the Glenarm Estate and Crab and Mackerel supper clubs are priced at £45 per person, with drinks purchased as extra on the night, and are available from www.hixrestaurants.co.uk/restaurant/food-rocks/ where you can also find full details about the festival.