Final preparations are being made for Falmouth Oyster Festival, which takes place from Thursday, October 11-14.

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

Thursday is a full day of culinary activity and Cornish seafood.

Stuart Shaw, St Michael’s Executive Chef, will officially open the 22nd Falmouth Oyster Festival with a demonstration influenced by cuisines from around the world.

In the afternoon newcomer George Morgan, from Falmouth’s Hooked on the Rocks will deliver delicious 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, is Peter Fraser, owner of Harbour Lights Falmouth who will share his secrets for the perfect fish and chips.

On Friday, Dale McIntosh, from Gylly Beach Café, Falmouth, guarantees a thought-provoking demonstration sharing his passion for experimenting with new produce.

Nick Hodges, Executive Chef at the Greenbank Hotel’s award-winning Water’s Edge Restaurant, returns in the afternoon.

Nick 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.

Friday evening, wielding knives, whisks and saucepans, the Hot Chef culinary battle takes on a twist as reigning champion Nick Hodges confronts a new challenger, celebrity chef and founder of the Posh Pasty Company, James Strawbridge.

On Saturday the festival welcomes Rupert Cooper, from Borgia Bull.

A former professional rugby player who taught himself to cook, Rupert runs a Cornwall based catering company that specialises in distinctive dinner party events, wine tastings and the exclusive “Borgia Bull Supper Club".

Rupert’s demonstration promises to be fuelled with a passion for home cooked, fresh and seasonal ingredients. Stuart Shaw, from St Michael’s Hotel, returns to deliver the afternoon demonstration followed by Annie offering visitors a second chance to gain top seafood skills.

Sunday sees Ken Symons, from Oliver’s Falmouth, return to the stage.

Oliver’s owned and run by Ken and Wendy Symons is the current Food Magazine restaurant of the year and Ken, passionate about his Cornish heritage is known for creating both modern and classic dishes from local produce.

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 and his obsession about sourcing the best produce that Cornwall has to offer.

For details of the festival programme and further information please visit www.falmouthoysterfestival.co.uk, join us on Facebook Falmouth Oyster Festival or follow us on Twitter @FalOysterFest.

For full details of events at St Michaels go to www.stmichaelshotel.co.uk or call 01326 312707.