Thou­sands flock to town for fifth year of grow­ing event:

Bangor Mail - - FRONT PAGE -

A HUGE sea crea­ture ar­rived on a North Wales beach on Sun­day.

And the 20-foot-long Cra­gen Sea Mon­ster, built en­tirely of plas­tic found in our oceans, brought an im­por­tant mes­sage with it.

It made an ap­pear­ance at the Beau­maris Food Fes­ti­val, where it was used to high­light con­cerns about the harm plas­tic is having on our ma­rine life.

Thou­sands of food­ies de­scended on the sea­side town to en­joy the an­nual fes­ti­val, now in its fifth year. The event show­cases lo­cal, na­tional and in­ter­na­tional pro­duc­ers against the back­drop of the 13th cen­tury his­toric cas­tle.

Many of the food ex­hibitors also used biodegrad­able plates and wooden forks and spoons, re­duc­ing the use of sin­gle-use plas­tics.

The ex­trav­a­ganza was big­ger than ever this year, with more than 100 stands dot­ted around the town green, in­clud­ing chef demon­stra­tions, food ex­hibitors, arts and crafts, a dis­cov­ery tent, per­for­mances and more. In cel­e­bra­tion of Wales’s Year of the Sea, many of the ex­hibitors and stall­hold­ers were serv­ing fresh seafood, in­clud­ing Me­nai Mus­sels, Môn Crab, oys­ters and lob­sters along­side a whole host of fresh ar­ti­san prod­ucts. An­gle­sey Hog Roasts were back and dished up their pop­u­lar seafood chow­der served in an en­tire small cot­tage loaf.

A range of live mu­sic played from the band­stand on both days to en­ter­tain the crowds. Great chefs lined up for today in­clud­ing Ja­son Hughes of award-win­ning Chateau Rhi­anfa (restau­rant of the year 2017 & gas­tro­nomic Euro­pean ho­tel of the year 2018).

Ja­son is clas­si­cally trained and worked un­der Gor­don Ram­say for five years at 3-Miche­lin star restau­rant Hospi­tal Road.

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