The first ever London Seafood Festival heads for Battersea Power Station this summer and some of the capital’s top chefs, including Vivek Singh, Mark Hix, Richard Kirkwood and Francesco Mazzei, are on board
Lead image: Wright Brothers
The five-day-long festival will take place from 20-24 June, offering masterclasses, chef collaborations and pop-ups celebrating all things seafood at the Thameside Circus West Village, the first chapter in the regeneration of Battersea Power Station.
Restaurants taking part include shellfish specialists Wright Brothers, which will be putting on seafood masterclasses and ticketed dinners, as well as their famous oyster shucking classes; Vivek Singh’s Cinnamon Kitchen; Francesco Mazzei’s Fiume, which will be offering Italian seafood dishes and guest chef collaborations; and Tonkotsu, which will be hosting seafood specials and classes, plus a special seafood brunch for one weekend only.
Vagabond, one of the UK’s first urban wineries offering 100 wines by the glass, will be hosting various pop-ups with specialist tutored tastings geared towards seafood, and No. 29 Power Station West will have an alfresco pop-up bar over the weekend.
Highlights include a huge crayfish boil (a communal meal) on Saturday 23 June, when Wright Brother’s head chef Richard Kirkwood will serve the traditional Louisianan combination of crayfish, sweetcorn, potatoes and smoked sausage with a twist (and a couple of Whitstable Bay Blonde beers) for £40 per person; as well as an exclusive oyster masterclass aboard an MBNA Thames Clippers boat, where you can pick up expert tips, sample a selection of oysters and enjoy two glasses of Fiol Prosecco while cruising the Thames (£45pp).
There will also be plenty on offer for the little urchins, with mermaids on site, a giant bubble maker and workshops for the children to make shell necklaces and decorate biscuits.
The Battersea Power Station Foundation and Action Against Hunger are the charity partners for the festival and there will be activities to raise funds for them both.
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