The Dorset Seafood Festival has announced its full programme for this year’s festival at Weymouth Harbour on 4th and 5th July – just 3 weeks away. With more than 70 traders, a chef stage spanning live fire cooking to fine dining, a full weekend of live music and a brand new five zone layout including the Harbour, The Esplanade and the Pavilion Forecourt, this promises to be a stand-out start to the season in Weymouth.
Free to attend, open to all, full information can be found at www.dorsetseafood.co.uk
THE CHEFS
The chef stage (The Galley Kitchen) runs all weekend, compered by Steven Lamb, River Cottage alumnus, author and food presenter. MasterChef: The Professionals 2024 finalist Chiara Tomasoni takes to the stage on Saturday alongside Rockfish’s Kirk Gosden and Chris Davis, with dishes ranging from Disco Scallops™ and hake ceviche to hot smoked whipped roe and puffed fish skin. Also on Saturday, James Palmer-Snellin of The White Pepper Chef Academy and Sarah Choudhury of The Taj Mahal in Bridport. Sunday brings Ben Champkin of Catch at The Old Fish Market, L’Enclume-trained and Young Chef of the Year 2013, cooking BBQ miso glazed octopus and bluefin tuna belly, alongside Mark Hartstone of La Fosse, trained with Raymond Blanc and a past Dorset Chef of the Year. Susy Atkins, wine writer and presenter at The Telegraph, joins Sara Hicks of Louis Pommery England for a sparkling wine tasting session, and Mark Woodhouse of Hall & Woodhouse hosts his popular beer and cheese tutorials on both days.
Saturday and Sunday both close with Duncan Lucas, the King of Filleting, in a live fish auction that raises money for The Fishermen’s Mission, the only UK charity providing emergency support to fishing families. Bid on freshly landed local fish and prizes including a magnum of Pommery Champagne and a Hall & Woodhouse Brewery tour with lunch for four.
Sophie Kermani, Festival Director, comments: “With just three weeks to go, seeing the full programme come together, the chefs, the menus, the music and over 70 traders, is really exciting. We want visitors to come along, eat well, learn something from our brilliant chefs and enjoy themselves, and we want every trader, producer and maker here to have a fantastic weekend too. A rising tide lifts all boats. Huge thanks to Dorset Council for making the harbour return possible, and to all our sponsors for their support.”
THE FOOD
The harbourside menu spans 70 traders across five zones. Just a few highlights – at The Deck, Weyfish serves freshly shucked oysters, BBQ lobster and scallops with salsa verde – fish landed that morning from Weymouth’s working day boat fleet. Brancaster Bay Shellfish cooks mussels six ways, from moules marinière to Marseille-style with Ricard and Cointreau. In The Galley: Find The Crab House Portland Pearl oysters from the Fleet, seafood boils, lobster rolls and seared king scallops with chorizo and samphire. Out in the Harbour Quarter: wood-fired flammlachs and local Dorset Rainbow Trout from The Nordic Smokery, Portland Paella offers their local seafood paella and classic shellfish and jellied eels from The Seafood Shack. For something sweet: artisan gelato from Adriano’s, Sicilian cannoli, Portuguese custard tarts and Purbeck Ice Cream made with Dorset double cream. Across the Shoreline, Landing and Harbour Quarter: jewellers, ceramicists, coastal makers and artisan food producers.
Susy Atkins, The Telegraph wine writer & presenter, commented: “There are several reasons why Louis Pommery England is your perfect partner for the very best dishes from the sea! Wines to match seafood, whether that’s crab, lobster, mussels or oysters, must be dry, elegant and have a zippy, crisp quality. The tingling acidity of our finest, cool-climate English sparkling wines gives them exactly that quality. Plus, citrus flavours act just like a lemon squeezed over the plate of food, lifting the flavours, and fine bubbles only add to the sense of refreshment”.
THE DRINKS
Festival sponsor Louis Pommery England pours its award-winning English sparkling wine, brut and rosé from Hampshire’s Pinglestone Estate in the wine garden – with Pommery Champagne also available. Fellow sponsor Hall & Woodhouse brings nearly 250 years of Dorset brewing to the harbour, with Fursty Ferret and the full Outland craft range on tap, including the new Outland Pilsner.
Anthony Woodhouse, Chairman of Hall & Woodhouse, said: “The Dorset Seafood Festival brings the community together to celebrate the very best of Dorset’s food, drink, and coastal heritage. 2026 marks our tenth year of supporting the festival, which is particularly special as it takes place on the doorstep of our very first pub, The Ship Inn. Having been part of the local community for generations, we’re proud to support an event that so brilliantly celebrates this unique part of Dorset. We look forward to welcoming festival-goers to our popular Badger Beer and cheese pairing sessions once again.”
And if you want to look the part whilst sipping, festival sponsor Weird Fish has been making relaxed coastal clothing since 1993. Grown from a focus on quality fabrics and the spirit of the coast. The festival’s exclusive clothing brand brings its full collection to the harbour. From relaxed clothing and accessories for everyday wear, it’s clothing you’ll reach for long after the weekend is over.
THE MUSIC
The Deck Stage runs all weekend, curated by Weymouth’s own legends, The Leggomen. Saturday features acoustic sets, sea shanties from Dorset Wrecks, Celtic fiddle from Aaron & Barbara and a closing set from Chloe, Jack & Tom. Sunday brings Powelly, Flamin Cactus (mandolin, banjo and double bass), The Fadeaways, Wilkinson’s and The Leggomen themselves on the harbour.
See you on the waterfront!