What’s cooking?!

Join us in front of the the cooking stage at the far end of the fish market nearest Festival Square from 10:30 through to the last show ending around 16:30. You will see every kind of fish prepared and cooked by each of the chefs in their own inimitable styles and by the end of the day you should know your ‘addock from your ‘ake and know how to cook them!

There is ample seating and a chance to ask the chefs as they work all those questions about fish preparation and fish cooking tips that you ever wanted.

Cooking times may deviate from the intended plan!

Cooking at 10:30 is Prosenjit Sanjay Kumar

Community chef Sanjay is no stranger to Newlyn Fish Festival – he’s been the champion of lesser known and often overlooked species to work his special spell on – often bringing a little home-spun Indian twist to the proceedings. Founder of the School of Cornish Sardines as a social enterprise mobile cookery school to inspire young people of all abilities to connect with fresh food – and there’s nothing more fresh than our beloved CORNISH sardine! Newlyn school youngsters have perfected the art of making Sanjay’s fish fingers from under-utilised or discarded species.

Born in a  small town in Bihar, India he has worked in kitchens all round the globe from the Al Riyadh Palace for King Fahd to Falmouth’s Greenbank Hotel. he now works as a food activist using a skills based approach as a recipe to tackle food poverty in collaboration with the Food and Cornwall Project.

Cooking at 10:30


11:15 – Fish filleting demonstration by Duncan Lucas

Although Duncan first made a name for himself as a national champion fish filleter he has worked in the seafood industry for over 35 years. He began his career in the family business, farming trout, but was very soon drawn into the world of retailing, his career covers many aspects of the industry, from independent and multiple retail, to processing and manufacturing.

He is seriously accomplished in the art of fishmongery and holds many awards including the Guinness World Record for filleting halibut. His impressive party piece is to ‘pocket’ a plaice in less that 60 seconds

Duncan has remained in his Monday to Friday role with New England Seafoods as their Seafood Specialist. He is also resident Saturday Boy at The Fish Shop and supports Sue with their business – Passionate About Fish.

Fish filleting by Duncan Lucas at 11:15

Bruce Rennie cooks off at 12:00

Bruce is the chef behind the The Shore Restaurant, in Penzance, which offers a small seafood menu crafted using the best ingredients available on a daily basis. Bruce has captained the kitchens for some of the top chefs in the country, including Michelin starred Restaurant Martin Wishart in Edinburgh, Michelin starred Shanks in Northern Ireland, Gary Rhodes and Rick Stein. This experience has given Bruce the tools, knowledge and passion to create dishes to please. Bruce is fast carving a name for his carefully crafted cuisine which takes advantage of the fact that it is ;ess than a mile form the shore and a stones throw form the biggest fishing port in Cornwall where over 60 species of fish are landed on a regular basis – Bruce’s ever-changing menu reflects the diversity of local fish and produce.

Bruce is cooking at 12:00

12:45-13:30 Lunchtime Fish Auction

Shout loud or wave frantically to make sure you catch auctioneer Ed Buckland’s eye or you might miss a bargain!  Every year the fish auctions raise 100% of the money made as all the fish is donated by the fishermen of Newlyn and other ports! Here’s your first chance to bid for tonight’s supper or something more grand like magnificent monk tails or luscious lobster

12:45-13:30 Lunchtime Fish Auction

Dave Izzard and Keith Terry are cooking at 13:30

Local young master-chefs-to-be get their training at the highly acclaimed and award winning Senara restaurant at Penwith College under the expert tutelage of chefs Dave Izzard and Keith Terry. Dave worked in Cape Town, South Africa and France before returning to the UK as had chef at various restaurants and gastro pubs around Cornwall. Keith is one of the professional cookery and patisserie lecturers at Penwith College. He is also a training advisor in professional cookery.  He has many years of experience as a head chef and is the former owner manager of the Cornish Range seafood restaurant in Newlyn.

Dave Izzard and Keith Terry are cooking at 13:30

Ben Prior cooks at 14:30

Ben Prior Head Chef Ben has 15 years catering experience starting straight from school. Although he has no official training, he has worked with people who are passionate about food, wine and service. He was trained in all aspects of the trade from KP to the Bar at the famous Le Talbooth restaurant in Dedham, Essex were he worked for seven years. After a further nine years ‘up the line’ and a year travelling, he followed in his Grandad’s footsteps and moved to Cornwall. Ben’s eponymous restaurant, Ben’s Kitchen is in the high street, Marazion – the perfect place to enjoy a meal after a tour of the castle atop Penwith’s iconic St Michael’s Mount.

Ben is cooking at 14:30

Nick Evans is cooking at 15:15

Nick grew up in East Sussex with his family and from a young age worked the land around their home with his brother and father growing everything from potatoes to a small vineyard. His father’s job working on set for films sent him travelling all over the world which introduced new flavours in to their home cooking from India and Thailand. It was fate that brought Nick to work in kitchens, covering for his brother as a kitchen porter when he fell ill. Nick never looked back. During a gap year working in a local restaurant, Nick also took part in the Tall Ship race to Bermuda, cooking on board for the crew. After this he followed his passion for the kitchen and hospitality to Oxford Brookes. Whilst studying for a degree in hospitality, Nick also worked in the kitchens at the university where he learnt speed in the kitchen and his love of the kitchen camaraderie and environment continued to grow. As part of his 4 year degree, Nick worked a year in industry in 2001 at a variety of Rick Stein businesses including their production unit in Padstow.

In those twelve months Nick learnt a great deal from French classical cooking under Stephane Delourme at The Seafood Restaurant, to Indian and Asian styles under Mark Puckey at Stein’s Deli. In 2004 after completing his degree, Nick retuned to the company working at the production unit with Mark Puckey, taking over the managerial role there when Mark became head chef lecturer at Padstow Seafood School. Keen to get back into a working kitchen, Nick returned to The Seafood Restaurant as chef de partié in 2007. Over the next 6 years, Nick worked his way up to senior sous chef at the restaurant learning from Stephane Delourme and inspiration he took from a two week stage in Paris at La Régalade. Between January 2014 and June 2016 Nick was the head chef at St. Petroc’s Bistro. Here he enjoyed working with the Mediterranean menu and specialisING in steaks after so many years working with fish. In July 2016 Nick became the head chef lecturer at Rick Stein’s Cookery School.

Nick Evans is cooking at 15:15

Don’t miss the final fish auction due to start at 16:00 with Ed Buckland.

Your host throughout the day in the fish market fish kitchen and keeping those temperamental chefs under control is Annie Siebert of My Fish Kitchen, a seafood cookery school in Mawnan Smith near Falmouth.  At My Fish Kitchen Annie teaches how to fillet and cook ten types of seasonal fresh Cornish fish. The cookery is very simple, enabling you to taste the perfectly cooked fish – a real foodie day for the beginner or more advanced cook.

16:15-17:00 Afternoon Fish Auction

Shout loud or wave frantically to make sure you catch auctioneer Ed Buckland’s eye or you might miss a bargain!  Every year the fish auctions raise 100% of the money made as all the fish is donated by the fishermen of Newlyn and other ports! Here’s your first chance to bid for tonight’s supper or something more grand like magnificent monk tails or luscious lobster

16:15-17:00 Afternoon Fish Auction