For the first time Mike will be appearing at the famous Ludlow Food Festival, where he will again be showcasing native lobsters, Cornish langoustines and mussels. This food festival is renowned as on of the UK’s original and leading food festivals for food and drink lovers.
Mike will be hosting a ‘Shrimping Safari’ - a low tide foraging expedition to net for brown shrimps, as part of the Aldeburgh Food and Drink Festival’s, Wild Suffolk activities.
Held at Sizewell Beach for a maximum of 15 people, Mike will guide participants through the shallows and breaking surf, to harvest some of the most delicious shellfish we have here in Suffolk.
The afternoon will include a talk on the local fishing industry, tips on where to source seasonal seafood and a beach picnic of freshly boiled brown shrimp sandwiches.
Cost of the session is £25/head and includes equipment use.
Mike and will once again be bringing local seasonal seafood to the Wild Suffolk area. Mike has been organising Wild Suffolk in conjunction with fellow foodie and local restaurateur David Grimwood for the last three years and this event will again feature various hunted, gathered caught and foraged food from the wilds of the Suffolk Countryside.
Mike will be featuring local lobster and the famous Butley Creek oysters from Pinney’s of Orford. Joining Mike will be CJ Jackson from the Billingsgate Seafood School, when they will be showcasing ‘The fish we used to eat’
Mike returns to the stage in Weymouth for the second year, to talk about and cook with sustainable British Seafood. This year the focus is very much on crab and Mike will be talking about the UK crab fishery, giving advice on buying and eating crab and cooking with local brown crab landed by the boats at Weyfish.
Mike will be appearing on both the Pavilion and Seafish stages in his role as Seafish Ambassador, SAGB consultant and of course, as one of the country’s leading seafood writers.
As well as cooking with crab, Mike will be using local Dorset lobster and Cornish mussels .
Mike will be launching the ‘Cornish Langoustine’ in conjunction with Fowey Shellfish Co, for whom he is Brand Ambassador, at Cyrus Todiwala’s Cafe Spice Namaste in London’s East End. Traditionally exported to Spain & Italy, but seasonally harvested in the Celtic Sea and landed to Newlyn Harbour, these amazingly flavoursome crustaceans are now finding their way onto UK menus and delighting chefs and customers alike.
Mike will be co-hosting the Stoves UK stage at this most popular seaside event which showcases our Great British Seafood. Along with CJ Jackson from Billingsgate Seafood School and CH4’s Sunday Brunch he will be exploring the delicious world of UK shellfish and talking about the fishing industry and how seafood is brought to our table.
He will be prepping and cooking seasonal shellfish including native lobster, Fowey mussels and the just-recently launched Cornish Langoustines.
Mike will be on hand all day on the Saturday and Sunday, between demos to chat and answer any questions about British fish and shellfish.
The programme runs from 1100-1845 on Saturday and 1100-1545 on Sunday.
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.
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 firstname.lastname@example.org
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).
Mike will be jointly hosting a bespoke workshop on UK shellfish with Cyrus Todiwala OBE at his Cafe Spice Namaste restaurant in London’s East End.
Species being cooked with include a range of seasonal UK shellfish but with specific reference to langoustine and native lobster.
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.
Mike will be representing the Shellfish Association of Great Britain at a UK shellfish inspired dinner in aid of breast cancer research at Cafe Spice Namaste, London E1. Chef Patron Cyrus Todiwala will be cooking a special shellfish themed tasting menu with sustainability and seasonality in mind.
Mike will be compering on the Wild Suffolk stage at the second Wild Suffolk event to be held at Snape Maltings as part of the Aldeburgh Food & Drink Festival. He will also be talking brown crab with Devon crab fisherman Adi Bartlett and local seasonal fish including the iconic herring with Jose Souto.
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.