CATCH MITCH TONKS AT DARTMOUTH FOOD FESTIVAL

Flying the flag for local talent, Mitch will be joining a star-studded line up of chefs celebrating food, drink and culinary talent against the stunning backdrop of the River Dart. A nice one for any October roundups you might be planning – information below:

Joining this year’s line up of veteran chefs cooking at The Seahorse across the festival, is Sam White, Head Chef at London’s 45 Jermyn St. Cooking signature dishes from his menu, White will serve up elegant classics that hark back to the golden era of dining, using the very best of local, seasonal produce at his fingertips in South Devon. Selling like hotcakes, the last few tickets remain for Sam’s Thursday dinner sitting at The Seahorse, the beloved restaurant founded by Mitch Tonks which has since been handed over to his son Ben to preserve their intergenerational seafood legacy. Mitch will be making a reappearance at the restaurant to co-host the dinner with his long-term friend, for a lively evening of premium seafood, and elegant dishes that celebrate the chefs shared values between London and Dartmouth. Tickets still available via the booking link here, £196pp.

Rockfish Chef Demo with Kirk Gosden | Friday 24th October (11am – 12noon)

Chef talent will be taking to centre stage to cook up dishes that celebrate local flavours. Amongst them, Kirk Gosden, Group Head Chef at Rockfish Restaurant who will be showcasing his passion for seafood and how to prepare seasonal dishes with the very best of what the South Coast has to offer.

Mitch Tonks x Sam White Chef Demo | Saturday 25th October (12:30pm – 1:30pm)

Also taking to the stage, Mitch Tonks (CEO of Rockfish restaurants) and Sam White (Head Chef at 45 Jermyn St). Together they will be showcasing various bits of seasonal Rockfish produce and how best to use it in the kitchen. From Sam, a masterclass in how to make a Crab Rarebit Crumpet, using Rockfish Tinned British Crab Meat, picked by hand.

As headline sponsor for this year’s festivities, the Rockfish team are setting up shop at the festival, selling their ‘Welcome to Rockfish’ bundles over the weekend. These £50 packages will include the sustainable tinned seafood range – whether Mount Bay’s Sardines, Brixham Cuttlefish or Lyme Bay Mussels each prepared using traditional methods and recipes – a Rockfish cookbook and a £50 restaurant voucher to be redeemed at any of the Rockfish sites. Mitch Tonk’s Rockfish chefs will also be firing up the grills, offering freshly caught seafood from the quayside at Brixham straight from the coals and ready to eat hot.