The 19th Rye Bay Scallop Week is scheduled for Saturday 18 – Sunday, February 26 and offers the perfect opportunity to indulge in seafood delights. Throughout Rye Bay Scallop Week restaurants in and around Rye showcase an array of different scallop dishes.
In partnership with Rye Bay Scallop Week, the Grapevine Champagne & Jazz Bar is hosting a Winter JazzFest from the 18 to 26 of February and will include a total of 27 performances over the 9 days, with one headline act per day.
The Grapevine shares a vision with the Rye International Jazz & Blues Festival, and with their generous support – their headline artists are recognised nationally and internationally in the jazz world.
All performances are presented on both websites, with more confirmations to announce in due course. You can find out more, view the headline acts and book tickets by going to the Eventbrite page on the Grapevine’s website, www.thegrapevinerye.com or via Rye International Jazz & Blues festival on www.ryejazz.com.
As a matter of interest, unlike the oyster, the scallop is not considered an aphrodisiac but like the oyster is an excellent source of protein, calcium, iron and vitamin B12. Scallops prefer clean, deepish, full salinity water and flourish in the warmer waters of the south and west coasts of England and Wales. They are fully mature at around three years old and the stripes or bands on their shells make it possible to tell their age, one band equals one year.
So, thankfully after a brief absence, the scallop festival is back. Bigger and better than before and now with a jazz festival thrown in, what an opportunity to support your participating local restaurants, wine bars and hostelries and with 27 live acts to choose from, surely there is something to suit everyone’s musical taste.
Image Credits: Matt Hardman , Peter Ockenden , Chris Lawson .