A leading Scottish chef returned to his former school to teach people about the joys of marine cuisine when he headlined a three-day Festival of the Sea.
Graham Campbell, who in 2009 was one of the youngest Scottish chefs to be awarded a Michelin star, provided cookery demonstrations using seaweed and shared recipes with ingredients including halibut, oysters and lobster.
He was at the Rockfield Centre in Oban yesterday to attend the festival, organised by the Ocean Explorer Centre, at the Scottish Association for Marine Science in Dunstaffnage.
Fresh from his appearance on the BBC’s Great British Menu series 10, Mr Campbell returned to his old primary school building, Rockfield, to weave his spell.
Rockfield is now a community hub run by Oban Communities Trust and the main venue for the festival.
Mr Campbell said: “It was good, I did an educational talk alongside the demonstrations which went down really with the kids. They were the first ones jumping up to taste the food.
“I had some lobster, scallops, oysters and a 6.5kilo halibut, so it was good fun. We are on the west coast of Scotland and have the best seafood in the world.
“It is so important we educate the next generation about how to prepare it.”
Festival organisers had booked Mr Campbell to inspire greater awareness of the local marine environment.
He added: “It’s amazing to be able to return to my home town to talk to people about my passion for cooking with food from the sea.
“It is brilliant to have the chance to promote the produce and to increase awareness of how people can use seaweed in their cooking.”
Cooking demonstrations were also given by Paul Leonard, head chef at Michelin-star eatery, Isle of Eriska, and Rachel Gillon from the Scottish Salmon Producers.
The “mini” Festival of the Sea included trips to a seaweed farm off the coast of Kerrera, talks and author readings, children’s craft and science workshops, a public consultation, and a seafood and craft fair.
Festival director, Dr Anuschka Miller, said: “It is a great way to strengthen awareness of the local environment within the community and we are fortunate to have a base like The Rockfield Centre.”