Sea Fest 2015 will host a series of talks and demonstrations throughout the day on Saturday 2nd May on fish preparation, filleting, cooking and more.
The Sea Fest Fish Kitchen will see award winning local chef Saul Vicary and multi award winning local fishmongers Mary, Kay and Ryan Bagwell joined by renowned chef Nick Hales.
Nick Hales has been cooking professionally for over 25 years. Having worked for chefs such as Mark Hix, Tim Hughes and Bruno Loubet early in his career, he set up St. Clement’s in Hastings in June 2005, with the aim of showcasing the area’s finest seasonal produce and fish from the local beach launched fleet.
St. Clement’s was quick to draw attention from local and national media, and has been supported over the years by appearances in various national newspapers, restaurant guides and travelogues. St. Clement’s is one of only a few restaurants in the South East to hold a Michelin Bib Gourmand Award, which was awarded after the first year of operation, and has been held ever since.
Nick has maintained an active role in running the restaurant since day one; undertaking everything from butchering locally sourced meat, poultry and game in-house, to setting up The West Hill Smokery, curing and smoking local meat and fish. He helped to pioneer the annual Seafood & Wine Festival that is held in Hastings’ historic Old Town every September, and continues to act as an advocate for the area’s ever-growing tourism trade.
Through the TourFish project Nick has been part of a group of local tourism stakeholders that have been developing the idea of responsible tourism through Classroom on the Coast, Hastings.