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Seafood cookery demonstrations at Swansea Market

Check out the delicious recipes that were cooked daily.

Chefs that appeared include Shane Davies-Nilsson, of Gower College Swansea, Imran Nathoo, of Kitchen Clonc, and Martin Davies, of north Gower's Britannia Inn. Others included Nerys Howells and Sian Day.

Dishes highlighted included crab salad on a tapioca crisp with foraged sea herbs, mackerel tacos, local fish pie, Gower salt and pepper cockle popcorn and cockle chowder with laverbread sourdough. All seafood and other ingredients are locally sourced and available at the market.

This project has received funding through the European Maritime and Fisheries Fund, which is funded by the European Union and the Welsh Government. 

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