The twenty-first Rye Bay Scallop Week started with a jam-packed few days. Saturday was a day of fine food, wines and beers and shanties. You only have to mention that Kyle Tatner is cooking and queues form.
Waiting in line this year was a group of fun people who were returning to Rye Fine Wines as they had such fond memories of their visit last year. They told me that it had been even better this time and to look out for them next year. Kyle’s food was delicious, paired with carefully selected wines chosen by Graeme at Rye Fine Wines and the punters responded enthusiastically. Neil Buchanan and his wife enjoyed the event.
The next port of call was the Waterworks where the Rye Harbour Herrings were singing shanties which had toes tapping, hands clapping and voices joining in the choruses. David from the Waterworks went round with a donation bucket and £125 was raised for local lad Zachary who has complex medical special needs and requires equipment, which is costly.
Later in the day Rye Bay Crew were singing energetically at the Queen’s Head. This event was accompanied by a beautifully prepared meal, starting with scallops, created by Sara. It was a sell-out.
Sunday was also a day for shanties, this time at the Mermaid Inn and the punters again loved the Rye Harbour Herrings. People who were dining in the hotel’s restaurant came out between courses to join in.
On Monday and Tuesday. Webbe’s was celebrating scallop week by offering a masterclass where the participants prepared, cooked and ate the scallop dishes. Paul Webbe, owner / chef, gave his usual expert and patient guidance and everyone had a wonderful time. The buzz around the dining table at lunch was muted only because everyone was savouring the fruits of their own hard work.
Liz Felstead took part in the masterclass and summed up her day: “I was drawn to the Webbe’s Scallop School having previously attended the Source to Sauce half day event where I learnt about sourcing local sustainable fish and how to prepare them differently.
“Having been inspired to learn more I attended the Scallop School and learnt how to open, clean, prepare, cook and present scallops 6 different ways with different food flavours, textures and cooking styles – from carpaccio, cerviche, brochettes to steamed and pan-fried. All under the guidance and coaching of the ever calm chef Paul Webbe who co-ordinated ten amateurs around his kitchen space with skill and patience, culminating in showing us how to plate and present each course to show case the dish and accompaniments. The day concluding with a very convivial seven course lunch with fellow cookery school participants and invited guests. I would thoroughly recommend the experience and will personally be booking future courses.”
Rye Ukulele Experiment performed at the Queen’s Head on Tuesday February 25 as part of the Rye Bay Scallop week. They played a mix of uplifting sea ballads, fishy songs, shanties with rolling choruses, a drunken sailor’s lament and other rousing songs. They are a friendly bunch with lots of enthusiasm and are always keen to welcome new players from beginner, through improver to expert. They always have a spare Uke if anyone just wants a go, from sopranos, through tenors, to banjoleles and kazoo players – they can play almost everything: they are the Rye Ukulele Experiment.
Image Credits: Kt bruce , Kt brKt bruceuce , Gallivant .
I would just like to say a massive thank you to our fantastic customers at Rye Fine Wines, Kyle for producing superb food, all those involved in sponsoring the event and Ollie Campion for organising what I believe to be, the best Scallop Week yet. I hope all the other establishments that got involved have also had a successful week too