Alfred Enderby
The award-winning business on Maclure Street in the Kasbah has been a cornerstone of the smoked fish industry for over 100 years.
Now run by Toni and Patrick Salmon, the family legacy continues – and this year, Toni returns to the Festival of the Sea with her much-loved cooking demonstration, sharing the flavours and traditions that have made their name iconic.
TONI’S TIMETABLE:
11:30 – 12:00
Haddock fillet in tin foil with veggie
Andrea Wallace
Andi’s food journey began on a Lincolnshire farm, surrounded by home-reared beef and a love for local produce. After training at Leith’s School of Food and Wine, she cooked for government events, private functions, and aboard the Orient Express, before moving into high-volume catering for up to 1,500 diners a day.
She later returned to Leith’s as a Senior Teacher, sharing her skills through diploma courses, media appearances, and live demos. Now a freelance cookery teacher and demonstrator, Andi teaches everyone from beginners to seasoned foodies — in schools, cookery centres, and at festivals across the UK — always aiming to get people cooking with joy, confidence, and a splash of fun.
ANDREA’S TIMETABLE:
12:30 – 13:15
Salmon with sweet and hot crust with a green mayonnaise | Seafood linguine | Asian fish cakes
13:45 – 14:30
Za’atar Prawns with a Bulghar Wheat and Herb Salad | Salmon with sweet and hot crust with a green mayonnaise | Lemon posset with a raspberry couli
15:00 – 15.45
Hot smoked salmon Pate with homemade tortilla crisps | Seafood linguine | Za’atar Prawns with a Bulghar Wheat and Herb Salad
