Recipe for success

Fylde Food Festival. Katie Fieldhouse, Coun Sue Fazackerley, and Keith Blackburn, proprietor of Jack's Bistro, St Annes
Fylde Food Festival. Katie Fieldhouse, Coun Sue Fazackerley, and Keith Blackburn, proprietor of Jack's Bistro, St Annes
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A TASTY food promotion will be back on the menu in the New Year.

The Feast for Ten and its successor the Feast for Ten Plus, offering diners the chance to eat out from £10 a head, with Fylde produce key ingredients of the menu, proved a prime attraction for a decade up to 2011.

Now, after a break last year, the incentive will be relaunched next month under the new title the Fylde Food Festival – and promises to be bigger and better than ever, with a host of exciting new features through January and February.

Coun Sue Fazackerley, Fylde Council’s portfolio holder for leisure and tourism, said: “We are intending to broaden the original concept and include some really exciting new ideas.

“Diners will be encouraged to vote in a range of ‘best of’ categories, such as starter, main course and dessert, dish of ethnic origin, restaurant within a hotel, pub food and stand-alone restaurant.

“There will also be an opportunity for cafes to participate in an afternoon tea promotion, with members of the public voting for their favourite experience.

“Additionally, we are planning a competition for the best Fylde sausage and pork pie, when members of the public will be invited to taste the goodies and vote.

“And we are also hoping to involve local primary schools in a decorated cup cake competition.

“The highlight of the Festival will be a Celebration of Fylde Food dinner in mid-February incorporating the culinary best that the Fylde has to offer.

“As was traditionally the case with the Feast for Ten and it successor, we hope the Festival proves popular in months when, traditionally, nothing much is happening and we could all do with cheering up. .”

Keith Blackburn, proprietor-chef of Jack’s Bistro in Wood Street, St Annes, said: “This is a great idea. Feast For Ten proved very popular with diners. I am sure this will down with them just as well, if not better.”