Miranda's Seaside Kitchen  - Crab cookery for kids at Bosham Harbour
11:00 AM11:00

Miranda's Seaside Kitchen - Crab cookery for kids at Bosham Harbour

The Event - Mike will be cooking and serving up native brown crab with fellow food writer and GBBO finalist Miranda Gore Browne at Bosham Harbour in West Sussex, to highlight the need for more seafood education in schools.

Where - Bosham Sailing Club, The Quay, Bosham , Chichester, PO18 8LU

When - Wednesday May 22nd 1100-1400

Why - Any form of domestic cookery education is sadly lacking in schools. We’ll be cooking crab pasties and other crabby treats with the children of Bosham Primary School.

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2:30 PM14:30


This event will be an interactive and fun low-tide session, learning how to forage for the brown shrimp (Crangon crangon) using the traditional push net, finding out more about this incredible crustacean and how in the UK we seem to have lost the taste for it. We will be cooking shrimp (if we catch any!) and everything you need for the session will be provided.

We will meet at Sizewell Beach car park, please be prompt at 2.30pm, as there will be a 20 min walk involved and the tide won’t wait!

WEATHER The forecast is looking ok, (dry and breezy), but I will update this nearer the time.

PARKING Parking is available at Sizewell Beach and is pay and display - bring change.

TOILETS Toilets are available at the car park, but about 20 mins walk from where we will be shrimping. Suggest you visit before we set off!

WALKING & FOOTWEAR please wear suitable footwear for walking on the beach for several hundred yards. Also bring footwear which you could wear in the sea. Old trainers/ beach shoes are ideal. If you have waders fine, but you are likely to be knee deep in water at some point and will get wet!

CLOTHES Bring a warm fleece/ rain jacket and wear shorts. Spare clothes left in your car for afterwards might be worthwhile!

SUNSCREEN/SUNGLASSES - If it’s a bright day, there can be a lot of glare off the water.

SAFETY - I will brief you on all of that before the event and will be on hand throughout.

CONTACT - If there is a signal and you are late/lost you can try to contact Mike on 07885287160 or Nicola on 07802475078

CANCELLATIONS - If you are unable to make it on the day - please call Mike on 07885 287160 or email mike@avocetmedia.co.uk

DISCLAIMER - We will be engaged in a wild, natural and sometimes unpredictable environment and I can take no responsibility for any loss or injury (I’m sure you understand).

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UK Langoustine Promotion Event
10:00 AM10:00

UK Langoustine Promotion Event

  • The Billingsgate Seafood School (map)
  • Google Calendar ICS

At this promotional event for chefs, hospitality professionals and the media, Mike will be talking about his work promoting sustainable UK shellfish with the Shellfish Association of Gt Britain and frozen langoustines in particular, which are primarily exported.

The event will also feature Scottish trawler owner Jimmy Buchan who will talk about the catch process and Chefs CJ Jackson from the Seafood School, Cyrus Todiwala OBE DL and Stephane Delourme of Rick Stein’s The Seafood Restaurant, cooking langoustines different ways for a lunchtime buffet tasting.

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Connemara Oyster Festival
to Jul 22

Connemara Oyster Festival

  • Connemara Oyster Festival (map)
  • Google Calendar ICS

The inaugural Connemara Oyster Festival takes place at Keogh's, Ballyconneely, July 20th-22nd, set against the beautiful, wild backdrop of Ireland's Atlantic coast. A part of the country steeped in tradition and with some of the world's most delicious and abundant seafood.

A festival designed to open up the region's amazing seafood to everyone, the weekend will include a host of different events including live music, dancing, chef demos, tastings, shoreline foraging with Galway Chef JP McMahon, an East coast v West coast cookery competition, oyster shucking and talks from local foodies. 

On Sunday, Mike will be talking about the need to educate, enthuse and inform a whole new generation on the benefits and delights of eating shellfish and how the 'sea to plate' journey of traceability can help connect producer to consumer. 


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