Wow, Wow and Wow is all I can say about Saturday night’s Seafood Boil at Marshwood Manor.
It was a total success that was an enjoyable experience from start to finish.
The sounds of “oooo’s” and the “arhhhhs” coming from the Hay Barn into the kitchen, when each bucket of seafood was tipped out onto the tables, was very pleasing to hear indeed!
The evening kicked off in the cosy fire-lit bar for cocktails and popcorn! It was lovely to meet the guests and give them all a quick heads up for what was about to come, because you see, this was no ordinary dining experience that you may expect from your average restaurant night out, uh uh, no, this was (literally) a hands-on experience with minimal fuss serving bloody good food!
Sharing baskets filled with the freshest locally grown crudités dipped into delicious homemade anchoiade, followed by a squash carpaccio with feta & pumpkin seeds and shortly after, arrived those amazing fried dough-balls of rosemary & cayenne hush-puppies (you must try these at home, DM for recipe!) then, just when you thought your eyes were bigger than your belly, you get to pick & peel seafood from a turned-out bucket, full of fishy delights, corn on the cob, hunk of potato & distinctive handmade spicy sausage – wow, this is my kinda dining!
I absolutely love the theatre of it all – just wish I was a guest! No need for a knife & fork, although some did and some couldn’t quite get their heads round the idea of no plates either!
To finish off, we gave you a spoon and a bowl to help yourself and pass around the drunken plums, steeped in booze with autumnal and festive aromas & flavour, served with a churn full of cremé fraiche!
This fun kind of hands-on, sharing dining, brings strangers together, leaving as friends and I love this. Its like a big family Sunday lunch gathering but without the roast..and all that washing up!
I have loved every single minute working on this seafood boil with Romla, owner of Marshwood Manor. We met five years ago on one of my crab cracking workshops – we kept in touch with the notion of doing ‘something’ together. I can’t tell you, how absolutely delighted I am to have shared this experience with you all, thank you Romla for this opportunity and hosting our first Seafood Boil at your stunning Manor House x
As the summer of ‘22 is now officially over, I’m going to grab this little ‘square’ opportunity to thank this lovely bunch you see above 👆 The fabulous Fish Camp staff – because of course, without them, (AND YOU 🫵) there is no Sally’s Fish Camp.
It’s a wonder how it all comes together some days! Probably because of how amazing these guys are, and the drive to make it work with me. I am so proud. Proud to have them as friends and proud of what we have shared this season….I thank you 🙏
A personal highlight of mine this summer at Seatown has to be when friends & family came to visit and sometimes even surprise me – I absolutely loved it. And if you’d timed it right, I’d be known to come and have a glass of wine with you! But almost always, I’d finished the day with one, especially the sunny ones with a delicious rosé!
I also loved seeing returning customers, whether I’d met them on previous crab workshops, seafood festivals, camping at Eweleaze, food shows or even met shucking oysters on the streets of Bridport – you know who you are and I am truly grateful for your following and support.
Seatown is a beautiful beach which I think has an amazing vibe and now, enhances your visit with a good ole crab sandwich or pot of cockles for that bit of seaside nostalgia.
I look forward to returning next Easter so we can do it all again, until then, keep following to see where the Fish Camp may pop up in between!
Have you ever wondered how to shuck an oyster? 🦪
Shucking an oyster is the process of opening the shell to reveal the delicate meat inside.
How to shuck an oyster…
🦪 Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to prise the hinge open.
Slide the knife under the top shell to release the oyster and remove the shell.
You can now add a dressing of your choice to the oyster.
Top with tobasco, red vinegar shallot or lemon 🍋!
Your choice! 🦪
Coming to Seatown Beach.
On Wednesday 14th September – LESLEY WATERS
⏰ From 5-8pm
Ticket 🎫 price & menu to be confirmed.
Lesley will be demo-ing some of her favourite seaside treats, while the rest of us enjoy a glass of bubbly in our deckchairs on the beach.
Soak up the sunshine, smells & flavours and some live entertainment from Bublè & Sinatra!
Lesley is well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, Lesley is also a former Head Tutor of Leith’s School of Food & Wine, author of several Cookery Books, a qualified Fitness Instructor and a mother of two!
Originally a Londoner born & bred, Lesley was quickly charmed by the beauty of the West Dorset area and inspired by the superb quality of the fresh local produce available right on her doorstep.
She likes to cook seasonal food when ever possible and her simple, modern style creates dishes that are easy to recreate with stunning results.
KEEP UP TO DATE WITH MY SOCIALS FOR TICKETS GOING ON SALE
Callum & Sara SAIL TORTUGA invited me on board their beautiful Fountaine Pajot Isla 40 catamaran to show off their new venture! Bespoke catamaran charters.
I first met Callum & Sara 4 years ago at one of my lobster prep workshops. We had a hoot & they mentioned their dream to me back then. Finally, the dream came true!
Of course, I couldn’t wait to jump aboard…because we all know how great my sea legs are 🤢 but, armed with oysters, lobsters & crab…I was in my element!
This could be you … sailing the Jurassic coast, stopping at beautiful coves & taking in the views of our coastal shoreline from the sea…on day trips or sunset sails.
Tortuga is fully equipped with the tools & toys to make your trip onboard safe & memorable one. Try eFoiling or frolicking about from the large inflatable swim platform, snorkelling & paddle boarding.
Feeling peckish after all that?
Well, Sally’s Fish Camp has teamed up with Tortuga to bring you the bestest seafood picnic on board! From oyster shucking on board to a crab & lobster picnic drop off at the pontoon or a full on-board seafood feast at the captain’s table 😆
A fantastic day out with friends & family or a great way to celebrate a special birthday or anniversary.
Please do check them out for hiring just a couple hours to the full 6hr Tortuga experience…
MARK HIX keeps following me! And, he’s coming to EWELEAZE FARM this Thursday 18th August!
Come & see Mark & I have some fun in the Tent Bar from 5pm, where I’ll be demo-ing some shellfish prep for Mark to cook.
I’m hoping for some scallops, razor clams & lobster & whatever else I can get my hands on!
Mark will show you some great tips & flavours from his sea-foraging walk-abouts and putting together some fantastic dishes for you to purchase. All proceeds will go to the fishmish.
No ticket required, just grab a drink from the bar, settle in and ask Mark anything about his culinary tips to his career highs & lows, leaving the London scene for the Jurrasic Coast & focussing on his Lyme Regis restaurant Oyster and Fish House.
Come see Mark, work his effortless culinary magic while I try to, ahem ‘assist’ 😉
Join the foodie fun;
🎪 in the Tent Bar
⏰ from 5pm
📅 Thursday 18th Aug
💰 it’s free (but the beer isn’t!)
SALLY’S FISH CAMP IS AT SEATOWN BEACH ALL THROUGH AUGUST! 
With thanks to my incredible husband Tommy, and my lovely friend Hannah. Sally’s Fish Camp will stay OPEN all through August in Seatown!
So, if you fancy some summer day and summer night vibes at Seatown on the weekends join tommy & Hannah for all things seafood!
Grab your bikinis, trunks, beach blankets and bottle of bubbly and set up camp on the beach for all things sea dipping, prosecco sipping, booking reading bliss and SEAFOOD!
Tuck into our lobster rolls, crackin’ crab, and finger lickin’ prawns!…. and why not try to shuck your own oyster 
BACK AT THE BEACH TOMORROW (Friday 6th August) 12 noon until 5pm!
An audience with…Mark Hix
OMGiddy-aunt! What a fabulous evening it was last night on Seatown Beach.
No blankets required, the sun shone, giving off warm breezy beachy vibes, while guests arrived and sank into the colourful deckchairs and sipped a glass of @bridevalley cremant as oysters were shucked on the barrel.
Mark needed no encouragement to swap his chef whites to a fish camp t-shirt as he took to the fish camp stage and began effortlessly demo-ing & chatting about each dish. Some great questions were asked and funny tales of Mark’s fishing trips were told. Even an impromptu yet enthusiastic speech from Mark’s friend Nigel, came to the front to impart some facts on sustainable fishing and the need to support local.
Lots of love & laughter as the seafood kept coming off the BBQ and fantastic wines flowing!
The menu
* Portland Pearl oysters with a watermelon hot sauce
* Handpicked Portland Crab bruschetta
* Hand-dived Scallops & Nduja in the half shell
* Squid tortillas with pico de gallo & salsa verde
* Mackerel fillet & roasted beetroot creme fraiche
All this, delivered by an amazing team who are made up of friends I’ve made through the twisty turns in life. They all lead such talented lives, but are graciously willing to come and help out on the fish camp in their ‘spare’ time. Boy oh boy, am I truly grateful ❤️
It was just awesome to see familiar faces and hear your words of encouragement 🙏 and to meet new ‘fish campers’ enjoying the relaxing ways of the fish camp – simple & accessible seafood made delicious!
It was an absolute pleasure having Mark at the fish camp, beachside! Embracing a very informal evening of chat, laughs & helpful tips!
Keep your peepers peeled on socials for the next ‘audience with…’ here on the beach at Seatown. Where we’ll be doing it all again, but this time with, Lesley Waters 🍅 🫑 😉
One last thing; The wine list…
Encouraged by my visit to Mark’s then pub, at the Fox last month when I met FIONA BECKETT I made it my mission to find the Alvarinho & Assyrtiko that Fiona had recommended for my seafood. But I got as far as the gals at @vineyards Sherborne who, just crack me up laughing every time I go there, yet they deliver such knowledge I could sit & listen to for hours! Owner, Hannah very thoughtfully selected these wines & I love them all and I want to share with you her tasting notes on the chance you may just pop in and give these a whirl with your next seafood night in…or indeed, bring to your next fish camp here on Seatown Beach!
(Open every Fri/Sat/Sun 12-5pm).
Assyrtiko from Bekaa Valley, Lebanon – 91% Assyrtiko, 5% Sauvignon Blanc, 4% Viognier. This is Lebanon’s first and only Assyrtiko, made by a small, family run winery in an ancient region where winemakers face extraordinary challenges daily. A unique grape, originally from Santorini, which has full aromas of white fruits with a lovely mineral edge. On the palate, It’s a fresh and vibrant style with a mouth-watering finish. A very coastal wine which is the perfect accompaniment to Sally’s menu.
Soli Pinot Noir from Thracian Valley, Bulgaria – 100% Pinot Noir and beautiful served slightly chilled on a hot day. Every swirl of this wine in the glass gives you another flavour profile. Soft tannins that are accompanied by strawberry and red cherry notes, this wine really does exceed your expectations in comparison with other countries.
Mont Rocher Viognier from South-West, France – 100% Viognier. What a wine to partner seafood, with so many soft flavours tantalising your tastebuds. Pear and white peaches from start to finish, ripe and fleshy nectarine on the nose – it remains rounded in style and has a moreish dry finish.
Domaine Seve Macon Solutre-Pouilly from Burgundy, France – 100% Chardonnay made in one of the best villages in the Mâconnais. A true classy wine which has a similar richness and texture to a Pouilly-Fuisse but without the ‘oakiness’. A true gem that over delivers and adds a little something extra to a special menu.
Cantina Elvio Tintero Nebbiolo from Piedmont, Italy – made using 100% Nebbiolo, ‘the king of grapes’ in Northern Italy, this wine jumps out the glass at you. Light in colour, but don’t let that deceive you as this wine really over delivers on flavour and brings a party to your palate. Strawberry and subtle earthy flavours follow onto a lovely grip of cocoa dusted tannins and a touch of spice. Just delicious.
FISH CAMPERS, AND NEWBIES TO ME!
Hey there, I have some MORE EXCITING NEWS! 🥳
From Tuesday 2nd August to Sunday 28th August I will be at @eweleazefarm – The campsite by the sea! 🌊 ⛺️
Very much a family venue with plenty of areas to keep children happy.
Enjoy your summer staycation this summer to Eweleaze farm, and tuck into my seafood platters!
There’s a lively farmyard with an array of shops and eateries all selling home-made and locally produced organic food & drink and the typical seaside goodies for the kids!
Campfires are permitted; they’ll even supply you with the firewood!
I’ll be there EVERDAY from 12 noon – 7pm ish! Serving up scrummy lobster rolls, crackin’ crabs, portland oysters and so much more!
BOOK your stay with Eweleaze Farm NOW – https://eweleaze.co.uk and come shuck some oysters with me!
See you at Eweleaze ! 🥂🔆🎉
Hello Fish campers!
Fancy joining us for a seafood feast in Bridport on Sat 30th July?
I’ll be hosting a 3-course fishy fest at the Bridge House Hotel.
The season is hotting up and things will be busy for the fish camp, but thought we’d sneak in a snazzy Pop-up at The Bridge House Hotel, in their pretty Potting Shed garden.
Join us, alfresco style over two sittings; 5.45-7.30pm or 8-9.45pm and enjoy some seafood favourites served in the garden and cocktails & wine downstairs in the hotel with the ever popular mixologist, Lloyd & his team @darkbear
To view the menu & reserve a table at this rather special pop-up evening at the Bridge House Hotel.
Pre-orders must be received by Thurs 28th July.