Food lovers in their thousands flocked to Christchurch Food Festival amid beautiful sunshine. Once again the Festival was expanded to include not only the traditional High Street market but also the Festival Village site on the Quomps at Christchurch Quay.
The Festival Village had grown this year to include a lot more stalls as well as the demonstration marquee and a pop-up restaurant by Koh Thai. All of the traders did great business as the Quomps provided plenty of space for people to relax and enjoy the food and drink they had bought from the stalls.
Demonstrations at the ‘Cook at Purewell’ demonstration marquee were well-attended with mouthwatering dishes shown by the Festival’s patron Lesley Waters as well as TV chef Dean Edwards and Executive Chef of Rick Stein restaurants, Jack Stein. Local chefs Alex Aitken from Harbour Hotels and James Golding from The Pig were also on stage, as well as nutritionist Barbara Cox.
Another highlight in the demonstration marquee was the Cook-A-Fun session with chefs Simon Hallam from The Thomas Tripp and Colin Nash from The Three Tuns. They invited the Mayor of Christchurch, Cllr Frederick Neale and Father Richard from The Priory Church to come up on stage to help them prepare their dishes.
Saturday night saw a new event in the demonstration theatre when Lesley Waters and Dean Edwards got together to demonstrate some dishes which were then prepared for the people attending the event by students from Bournemouth & Poole College.
Children had fun in the popular Kids Kitchen sessions held at The Priory School where they were able to try their hands at cooking a variety of dishes from Indian spicy lamb burger to mango and lime cheesecake. There were also sessions for parents and children to cook together with the help of local chefs.Tags: Festival