Final preparations are being made for Falmouth Oyster Festival, which takes place from October 12 and 15.

The festival brings together a blend of esteemed local chefs, hardworking oyster fishermen, food and drink enthusiasts and seafood experts, in celebration of the start of Falmouth’s unique oyster fishery season.

The first day is a full day of culinary activity and Cornish seafood. Dale McIntosh, head chef at Gylly Beach Café, will officially open the 21st Falmouth Oyster Festival with a demonstration of his award winning food design skills using Falmouth-dredged oysters and the day’s catch.

Dale, who was previously a quarter finalist on MasterChef: The Professionals, will be cooking for some discerning food critics at the festival - two children from each of Falmouth’s five primary schools who will sit at the chef’s table and critique his culinary skills.

In the afternoon Mark Devonshire and Ashley Carkeet, chef lecturers from Cornwall College, will deliver recipe ideas with expert demonstration skills. Then Matt Slater, a marine awareness officer from Cornwall Wildlife Trust, returns to talk about seafood sustainability and joining Matt, Ken Symons, from Michelin recommended Oliver’s in Falmouth, will demonstrate some recipes for Cornish sustainable seafood.

On Friday, George Pascoe, from Philleigh Way, a Cornish farmer’s son, guarantees a down-to-earth and fun demonstration. George specialises in “proper” Cornish cooking, but adds his own imagination and skill to create modern culinary masterpieces.

Nick Hodges, executive chef at the Greenbank Hotel’s Water’s Edge restaurant, returns in the afternoon. He has been delivering demonstrations at the oyster festival since day one and his cooking is a celebration of access to the freshest ingredients in Cornwall.

To finish off the day, if you are serious about cooking fish, don’t miss Annie Sibert’s cookery master class. “My underlying passion is to get people cooking more fish and using the best quality seafood in the world, which is on our doorstep,” said Annie, from My Fish Kitchen.

On Saturday the festival welcomes back Sanjay Kumar, founder of School of Cornish Sardines, a social enterprise mobile cookery school. A chef from St Michael’s Hotel delivers the afternoon demonstration, followed by Annie offering visitors a second chance to gain top seafood skills.

Sunday sees Arty Williams return to the stage. By using ingredients fresh from Cornish coastline, fields and farms, Arty defines the essence of Cornish cuisine and has built a strong reputation for showcasing local produce to its full potential at his popular restaurant, The Cove at Maenporth.

The final demonstration on Sunday afternoon comes from award-winning chef Chris Eden, who returns to share his secrets of Michelin star success at the Driftwood Hotel in Portscatho.

For details of the festival programme and further information visit falmouthoysterfestival.co.uk; Facebook at ‘Falmouth Oyster Festival’ or on Twitter @FalOysterFest.