Where? Battersea Power Station
What? Oh, to be sipping rosé and gorging on fresh fish by the water… If you can’t make it to the Riviera, head to Battersea Power Station and join in the fun at the London Seafood Festival. Taking over for five days only, the event will see masterclasses, chef collaborations and a selection of family-friendly pop-ups appear on the banks of the River Thames this June.
Circus West Village will be home to several restaurants during the festival, with special menus, top chefs, seafood masterclasses and ticketed dinners. With plenty for the kids to do too, there will be mermaids and a giant bubble maker – and children will have the chance to make their very own shell necklaces.
Visitors can expect top chefs and fabulous seafood as London seafood experts, the Wright Brothers will be on board to host a seafood masterclass and special dinner, as well as the chance to learn how to shuck oysters. Vagabond Wines will be hosting a specialist tutored tasting while Francesco Mazzei from Fiume will cook traditional seafood dishes from the south of Italy. The Japanese Tonkotsu will host a one-off seafood brunch and Vivek Singh from the modern Indian restaurant Cinnamon Kitchen will be dishing up mouth-watering seafood dishes.
‘I cannot think of a better place to hold a seafood festival in London than at Battersea Power Station beside The Thames. With the growing number of restaurants, shops, cafes, bars and businesses opening at Circus West Village, the festival is yet another reason this area is quickly becoming one of London’s most exciting new destinations.’ – Helen Carr, Leasing Director, F&B and Leisure at Battersea Power Station.
Wright Brothers will be bringing 6,000 oysters to the party as they host their very own oyster shucking competition known as a ‘shuckathon’ to help raise money for Action Against Hunger (Saturday 3-6pm and Sunday 2-5pm). Guests can join an exclusive masterclass hosted by Wright Brothers founders, Ben and Robin, aboard a Thames Clipper boat on Thursday, while Saturday will see the ultimate crayfish boil as the head chef perfects a combination of crayfish, sweetcorn, potatoes and smoked sausage. Award-winning chef Mitch Tonks will be kicking off the party by taking over the kitchen on the 20th June to whip up a five-course menu with the likes of roasted scallops and cuttlefish in ink sauce. The Thames might just be the new Tyrrhenian…