Rye Bay Scallops Event 25 February – 4 March 2012
February 3, 2012If scallops are your thing, the medieval town of Rye, East Sussex is the place to be in just under a month’s time. The 2012 Rye Bay Scallops Event runs from 25 February – 4 March 2012. Taking place when this local delicacy is at its plumpest and most delicious, the 2012 event has more eateries on board than ever before and, should you feel so inclined, you could happily consume scallops for breakfast, lunch and dinner!
Start your day with a visit to Simmons Quay to see where the mighty bivalve begins its journey to your plate. Market Fisheries provides the sweet, fresh scallops straight from the boats and there are plenty of shells to be picked up for collection. Just bring along your own sack.
If the tide is right you may be lucky enough to watch the scallop boats come in with their catch. At Rye Bay Fish watch scallop shucking and cookery demonstrations delivered with saucy patter by Tony Isted, and then taste scallops, freshly cooked straight from the shell. Tony will also be keen to talk about his new eco-friendly Envirodredge. This new method of harvesting scallops does not disturb the seabed and uses less fuel, thereby causing less pollution. Tony expects to sell over 5,000 scallops during the Rye Bay Scallops event and the word on the quay is that they are of optimum quality this year.
For a hands-on approach to scallop cookery, the Cutting Edge Cookery School based at Webbe’s at the Fish Café returns with its popular programme of Scallops Cookery Classes, as well as demonstration lunches. Be warned, these book up fast.
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