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The seafood Village

Thank you to our sponsors: Seafood from Norway, Made Great in Grimsby, Seafish, Myton Group, Orsted, Lincolnshire Community Foundation, The Hawerby Trust

MEET THE CHEFS

Andrew Johnston
Meet the Chefs
Andrew Johnston
Steve Bennett
Meet the Chefs
Steve Bennett
Grimsby Institute Seafood School
Meet the Chefs
Grimsby Institute Seafood School
Duncan Lucas
Meet the Chefs
Duncan Lucas
Rachel Green
Meet the Chefs
Rachel Green
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RECIPES

Loved what you saw in the Cookery Demonstration Tent at Festival of the Sea 2026? Dive back into the flavours by exploring the recipes behind the dishes showcased on stage. Whether you’re recreating a crowd favourite or trying something new, these step‑by‑step guides make it easy to bring a taste of the festival into your own kitchen.

 

Rachel’s Smoked Haddock Kedgeree

Serves 4 -6

Using Alfred Enderby smoked haddock fillets

Spicy Norwegian Cod Tagine, Olives and Preserved Lemon

Serves 4

Prep Time: 10 mins
Cook time: 20 mins

Norwegian Cod, Chip, Pea and Dill Pie

Serves 4

Prep Time: 30 mins
Cook time: 1 Hour

Mussels with Nduja Sausage and Beans

Serves 4

Pizzetta Bianco with Alfred Enderby Smoked Salmon

Serves 4

Featuring  Herb Crème Fraîche, Red Onion and Rocket

Plaice, Summer Vegetables and Chicken Sauce

Serves 4

THANK YOU TO OUR SPONSORS

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Hawerby Trust
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