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January 25-27

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May 16, 2018
2018

Children’s Activities

We have an exciting programme of children’s activities happening across the whole weekend in Beechwalk Park and Crail Harbour.

Remember children 14 and under can attend the festival for free with an accompanying adult.


Buy festival wristbands

Beechwalk Park

Children’s Corner

  • Saturday 9th June
  • Sunday 10th June
 Activity  Time  Recommended Age
 Eating with all senses  11:00 – 11:30  5 – 9 yrs
 Sustainable food print  12:00 – 12:30  11 – 13 yrs
 Let’s make butter  13:00 – 13:30  5 – 10 yrs
 Sustainable food print  14:00 – 14:30  11 – 13 yrs
 Activity  Time  Recommended Age
 Eating with all senses  10:30 – 11:00  5 – 9 yrs
 Sustainable food print  11:30 – 12:00  11 – 13 yrs
 Let’s make butter  12:30 – 13:00  5 – 10 yrs
 Sustainable food print  13:30 – 14:00  11 – 13 yrs
Chefs in Schools

Children’s Cookery Classes

  • Saturday 9th June
  • Sunday 10th June
 Activity  Time
 Everybody Salsa  11:00 – 11:45
 Tatziki  12:00 – 12:45
 Spring Rolls  13:00 – 13:45
 Something Fishy  14:00 – 14:45
 Shrooms  15:00 – 15:45
 Activity  Time
 Everybody Salsa  11:00 – 11:45
 Tatziki  12:00 – 12:45
 Spring Rolls  13:00 – 13:45
 Something Fishy  14:00 – 14:45
 Shrooms  15:00 – 15:45

Maximum Class Size 12 Children – Sorry no under 5’s. All parents must sign a waiver before children will be allowed to cook.

Classes can be booked on the day first come first served. Parents must inform chef/ demonstrator of any food allergies and intolerances.


Crail Harbour


John and Catriona Frankitti

Fish for Health

Fish for Health have arranged a series of demonstrations, games, tasting sessions and workshops throughout the weekend taking place in the Demonstration Trailer at Crail Harbour.


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April 18, 2018
Chef’s Choise

Curried Monkfish, zhug, carrot & lettuce

Jamie Scott, The Newport

Monkfish cheeks are one of the restaurant trades best kept secrets its rare to find them in a
fishmonger, however if you ask nicely and the right person they might be able to get them for you.
They are the perfect size for a portion for 2 per portion, deliciously meaty with very little sinew or fat
on them and are very cheap. This dish is a nice welcome to spring for us and this works as a delicious
build yourself salad.

Recipe by Jamie Scott, Patron Chef of The Newport thenewportrestaurant.co.uk

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Serves 4

Monkfish:
16 monkfish cheeks (sinew removed & cut in half if large)
200ml natural yoghurt
1 tsp madras curry powder
½ tsp fennel seeds
½ tsp cumin seeds
Zest of 1 lime

Zhug:
1 tsp coriander seeds
1 tsp cumin seeds
½ black pepper
12 cardamom pods (seeds only)
8 garlic gloves
8 Thai green birds eye chillies
200g coriander
200g flat leaf parsley
400ml extra virgin olive oil

To serve:
2 carrots (peeled & grated on
100g thick Greek yoghurt
4 heads of baby gem lettuce (bad leaves discarded & nice ones picked down)
8-12 coriander sprigs
2 tsp toasted pistachios (lightly crushed)


1

Place a small pan on a medium heat, gently toast the spices and curry powder until you start to smell the oils. Add to the yoghurt and set aside. Using some bamboo skewers, skewer the monkfish cheeks 2-3 per skewer depending on size. Place the skewers onto a shallow baking tray and cover with yoghurt, leaver to marinade for 20-30 mins.

2

For the Zhug, in a blender add all the ingredients and 100ml of the oil, blend on a medium setting then gradually add the rest of the oil until a thick puree is formed. Remove from the blender and keep at room temperature.

3

Grate the carrot on the finest setting, place in a bowl and season with the lime zest, salt, pepper and 2 tbsp of olive oil.

4

Separate the gem lettuce leaves and keep in ice cold water to maintain their crispness.

5

To cook the monkfish, remove any excess yoghurt marinade and discard use a griddle pan and hearing until smoking. Brush the skewers with a small amount of oil then place then place on the griddle. Cook for 90 secs each side and then place on the bottom of the grill for 2 mins to finish off.

6

To serve, using 4 warm plates, place 2 of the skewers on each plate, a nice spoonful of the zhug and yoghurt. Crumble on some pistachios. Serve the lettuce and carrot on the side for everyone to build themselves.

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April 9, 2018

Hi all, another update! It’s a week now since tickets went on sale and it’s incredible just how quickly they are selling!! If you want to go along to the Crail Creole Dinner on the Saturday evening, don’t wait too long to get your tickets…there might not be any left!!

Wednesday was an interesting day to say the least! Not only did I get to pop along to Blendworks in the Rusacks Hotel, St. Andrews, but I also got to taste and create my very own Gin!


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Joining me were Bruce (Chair), David and Pat from the Food Festival Committee, Jayson from Mara Seaweed, Dugald from The Adamson, Nikki from Ardross Farm Shop, and we were led by the expert minds of Jasper Daly – Blendworks, and Scott Ferguson – Head Distiller, both from Eden Mill.

The space was fantastic, and such a warm welcoming place, filled with incredible ingredients, bottles, glassware…and of course Tea and Coffee for us before Jasper and Scott took us on our Gin Journey!

They had already made contact with Jayson and had painstakingly distilled two different varieties of Mara’s seaweed for us to taste and for us to choose (if we wished) for our very own gin!

Greens in Crail had kindly provided our committee with some herbs for us to potentially use as ingredients in our gin, as did Ardross Farm Shop! Spoiled for choice!


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After being taught how to correctly taste and smell Gin, how to reset our palates (Smelling the back of your hand, who knew?!) and about what exactly makes up a gin, it was our time to start tasting some options!


After finally deciding, carefully measuring, mixing, naming, and bottling each of our own gins, we then had a blind taste test of all the gins everyone had created! The results of this, and our common preferences will go towards our final recipe for our CFF2018 Gin! I am extremely excited to see exactly what the outcome will be!


Watch this space for more information on the Gin in the coming weeks, and see just how you might be able to get involved in this incredible creation!

Take care!

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March 17, 2018
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We’ve had plenty to celebrate this week with the national results of the Scottish Thistle Awards and The Courier’s inaugural Menu Food & Drink Awards, which is dedicated to the excellence of the culinary delights in Tayside and Fife. Something which we’re particularly proud of!

Reading the Menu’s award shortlist makes you appreciate the calibre of producers we attract to the festival with a large number of nominees having made an appearance at the harbour at some point throughout the years. Scotland food and drink is a vivacious and thriving industry and we couldn’t be prouder to represent our little corner of it here on the East Coast.

Here are some of the award winners that hopefully you can look forward to in June!


Street Vendor of the Year

The Cheesy Toast Shack

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Farm to Fork Award

Ardross Farm Shop

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Mixologist / Sommelier of the Year

Julie Adamson, The Adamson

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Puddledub

Highly Commended
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Wild and Smoky

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Summer Harvest

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The Little Herb Farm

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As well as the triumphs of festival exhibitors and participants, we’re delighted to be celebrating a win of our own as well.

The Crail Food Festival was given a Special Commendation in the Working Together for Tourism category at the Scottish Thistle Awards; and fingers and toes are firmly crossed for the Scottish Rural Awards on Thursday 22nd March!

The festival wouldn’t be what it is without the exceptional quality of the producers we showcase every year, and we can’t wait to welcome them and you to Crail again in June 2018!