AFTER months of anticipation, FEAST Weymouth has finally got underway with a fiery start.

The two-month long dining event kicked off in style on October 1 with its first ever pop-up kitchen. Local chefs and food experts demonstrated elements from their FEAST menus, offering the audience a sneak peak into the skill and techniques that go into creating their delicious dishes.

The morning saw Michelle Hind from seafood restaurant No.4 opening the show and demonstrating how to crack a crab and the perfect way to cook langoustines.

Luciano Da Silva cooked up a storm with three of The Nothe Tavern’s FEAST dishes and to the crowd’s delight, they were able to sample them too.

Later in the afternoon there was cider tasting with Tim Gibb, Flagon Wagon manager. Amongst some of the ciders tasted were Cornish blush, a berry infused sparkling cider and a medium sparkling craft cider from Duloe., Green valley medium, a naturally produced and fermented cider and Orchard pig philosopher, a clean, crisp medium still cider from west Bradley and Yarde farm.

Harry Norris, from The Stable’s Flagon Wagon said: “We were so impressed with how friendly everyone was – quite often people just come and try the cider – however so many people came to speak to us and really find out about the ciders.

“It was great to see and lovely to talk to Weymouth about all the different varieties of cider and of course our FEAST menu!”

Roger from Roger’s Coffee Shop had prepared soups which were welcomed by the crowds on the autumnal Saturday, whilst Andy Cooke from Ayya educated the crowd on what exactly Wagyu beef is and drew in some excited people eager to try the flame grilled Wagyu burgers from ‘Happy Cows’.

Weymouth BID is financially supporting FEAST Weymouth and had lots of the team there on Saturday handing out balloons and menus to all the crowds.

Aimee Michel, from Weymouth, said: “I love FEAST and have already chosen quite a few restaurants to visit with my family and friends. The pop-up kitchen was really great, I saw a couple of the demos and my son was fascinated with the big crab and my daughter loved the balloon! I hope the organisers have the pop up every year!”

The final demo of the day was by Eric Tavernier of Les Enfants Terribles and Eric wowed the crowds with his seabass dish.

To see all participating venues and view menus, visit the We Are Weymouth website: weareweymouth.co.uk