Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Tuesday, 24 June 2014

The Glorious Oyster



The ethos of The Egg Award is very much about sustainability so when food blogger @justlovefood drew our attention to a crowdfunding project involving sustainability, shopping locally and not just for profit by The Glorious Oyster mobile seafood bar we just had to take a look.



The Glorious Oyster has been operating as a mobile oyster and seafood bar traveling the country to food festivals and events for the past 18 months.  They champion and promote local shellfish from local sustainable sources.

In the spring of 2013 they relocated to North Devon, taking advantage of the local fishing industry to obtain locally landed crab, lobster and whelk direct from the fisherman; mussels and oysters from a farm nearby plus scallops and squid from a local processing unit.



Owner, Lyndsay of The Glorious Oyster is now using crowdfunding help further her plans to enhance the seaside experience for visitors and locals by creating a sustainably run seafood bar serving street food from a beach food shack in Westward Ho! Needless to say she needs help to do this and this gives everyone a unique opportunity to help her achieve her plans and be a part of her journey.





£885RAISED OF £5,000 TARGET
18%
18% complete
DAYS LEFT22
BACKERS19
PLEDGE Here
This project will only be funded if at least £5,000 is pledged by 11:14AM on Wednesday 16th July, 2014


Wednesday, 4 June 2014

Jon-Robert Fell - Egg Award Judge

In-keeping with The Egg Award 2014 ethos the first of this years competition judges to be announced is Jon-Robert Fell whose passion for fresh local ingredients, especially in his adopted home county of Cumbria, is legendary.  Jon- Robert Fell is head chef at the stunning Sella Park Country House Hotel which is set in 6 acres of beautiful gardens next to the River Calder.

He is also a presenter on the YouTube food channel The Fat Chat Show which features the people behind the businesses that make Cumbria buzz. Whilst he's committed to all fresh Cumbrian produce, seafood cookery is his absolute passion and he's currently working on his first seafood cookbook.




Tonights Lakeland Lamb Rump, Parsnip Puree, Curly Kale, Redcurrant sauce, potato FondantView our menus@TheMemoryKnotCo #cheflove