THE first Looe Festival of Food and Drink took place last weekend, and has been hailed a fantastic success, with more than 4,500 attending during the two-day event.

All the traders reported excellent takings, with some saying that the Looe Festival had rivalled or surpassed all other events of this kind in which they had participated – not bad for a first year.

Graham Bradshaw, of the Cornish Sea Salt Company, is a veteran of food and drink festivals also had nothing but praise for the event.

'We're really pleased that this region has finally organised a food and drink festival of its own as there's nothing to match it locally.

'I also think the festival has been really well organised and really well thought through with the chefs' demonstrations using ingredients from the stall holders which, in turn, has meant that anyone wanting to try the recipes for themselves at home, can buy the ingredients here and now.'

The Cornish Pork Pantry was also delighted with the festival. Michelle Burnett commented: 'It was nice that people were genuinely interested in the quality and the rearing of the meat, the origins and what we do to ensure the best. It was great to be able to engage the public in all of that.'

Rewarding

Festival organiser Danny Gill said: 'It's been a lot of hard work but it's been very rewarding. We've had the best of Cornish produce and Cornish producers here in Looe this weekend and it's been wonderful to see locals and visitors alike support and enjoy the event to the fullest.'

The event was made possible by the generosity of the sponsors Skinners Fine Cornish Ales, Toad Hall Cottages of Polperro, Castles Kitchens, Barclay House Hotel & Restaurant, Foodsmiths of Saltash and Taste South East Cornwall. Both East and West Looe county councillors gave generously from their community chests.

Founder member of TASTE South East Cornwall and chef/proprietor of The Blue Plate in Downderry, Nick Barclay, was responsible for the smooth running of the chef demonstrations.

Nick said: 'It's gone really, really well, we couldn't be more pleased.'

He added: 'The demonstrations are always popular and the chefs who have taken part have done us proud.'