From Shucking to Seaweed: Interactive Events Programme Added To Scotland’s Longest Running Food Festival

Dates: Saturday 14th & Sunday 15th May 2016

With two weeks to go until the return of Scotland’s longest running food festival – Loch Fyne Food Fair – an exciting programme of interactive workshops has joined the line-up.

Tapping into the growing interest for foraged and ‘wild foods’, a workshop, run by Duncan Smallman from Slate Island Seaweeds, will help participants identify different types of seaweed and explore their uses.

Festivalgoers can also try their hand at shucking oysters, cupcake decorating, healthy snack making as well as observing a seafood masterclass and cocktail making demonstrations.

A lively ‘Gin Fling’ will round off Saturday’s festivities. Priced at £25 per head, this event is not to be missed and features a delicious three-course dinner paired with Makar Gin cocktails.

2016 will see Loch Fyne Food Fair mark its 26th year, making it Scotland’s longest running food festival.

The two-day event, which is free to attend and situated on the picturesque shores of Loch Fyne, will take place on Saturday 14th and Sunday 15th May 2016.

Established in 1990 to celebrate the best food and drink Argyll has to offer, this year’s festival is set to attract over 3,000 visitors.

Retaining a strong emphasis on locally sourced food & drink, the event will showcase several producers from the ‘Food from Argyll’ collective, including Winston Churchill Venison, Gigha Smoked Halibut, Bumble puddings, Home Ground Coffee, Fyne Ales and Loch Fyne Oysters, whose seafood stands will be stocked with fresh local fish and shellfish.

Producers from further afield include Spencerfield Spirit Company, Great Glen Charcuterie and Mhor Bread.

Loch Fyne Food Fair Founder, Virginia Sumsion, commented:

“We are tremendously excited to be on the cusp of our 26th Food Fair. It’s rewarding to see Scotland’s appetite for locally-sourced, traceable produce grow year-on-year; 2016 being no exception.

From succulent Loch Fyne oysters to refreshing craft beer, there really is no better place to try such a diverse and delicious taste of Argyll in the company of those who make and produce it.”

Loch Fyne Oysters Managing Director, Cameron Brown, also welcomed the Food Fair back to the lochside:

“It’s a real delight to have so many Scottish food and drink producers join us here on the spectacular shores of Loch Fyne.

Loch Fyne Oysters is now in its 37th year and it’s been rewarding for the business to share this journey with our friends and colleagues at the Food Fair, while welcoming new producers and businesses into the fold.”

The eclectic live music line-up includes the Bute Community Big Band, local pipe bands, fusion-ceilidh bands The Big Shoogle and Rusty Nail and even a Blues band – Dr.Hip.

Activities such as bouncy castles will complete the family-friendly offering. The event is held under cover with plenty of space to expand outside when the sun shines.

The full weekend workshop line-up includes:

Saturday:

 ‘How to identify & use seaweed’ with Duncan Smallman

 Isle of Bute produce showcase with Jim Hood from Eat Bute

 Live gin distilling with Makar Gin, Glasgow’s newest gin distillery

 ‘Learn how to open oysters’ with Virginia Sumsion of Loch Fyne Oysters

Sunday:

 ‘Green Fry Foods’ – a guide to fun, tasty & healthy snack making with Liz Adams from Bute

 Cupcake decorating workshop, fun for all the family with Natalie’s Cupcakery

 Makar Gin cocktail sampling

 Loch Fyne Oysters seafood master-class with Oyster Bar Head Chef, Jamie Nicolson