Edinburgh Fringe Festival – throughout August
As the world’s largest arts festival, the Fringe doesn’t need an introduction. Spanning 25 days and over 50,000 performances – from comedy, dance, drama and more – the programme is unparalleled, and you may bump shoulders with the next big thing in the art world.
Kew The Movies – 24th – 25th August
Set against the backdrop of Kew Palace, The Luna Cinema are hosting two consecutive film nights – on first is Star Wars – The Force Awakens, followed by Jurassic Park. The open air cinema experience is not to be missed. We recommend bringing along a special picnic to enjoy beforehand.
Brighton Food & Drink Festival – 27th – 29th August
A weekend that celebrates the best produce available in Sussex and beyond – this is one of Europe’s biggest food and drink festivals. Alongside the market, be sure to check out the Live Food Show stage, Beach BBQ Cook Off and English wine festival.
To make the Rockefeller topping, melt the butter in a large frying pan and add the celery, chopped spring onions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco sauce. Reduce to a low heat and cook for 7 to 10 minutes.
Add the Pernod or Anisette and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl to cool. Chill in the fridge until cold but not set solid.
Next, shuck the oysters and discard the top shells, then scrub and dry the bottom shells.
Rinse the oyster meats and drain. Arrange the shells in baking pans lined with a 1 inch layer of rock salt. It is always helpful to have sufficient pans available for the number of oysters you will be cooking.
Place one oyster in each shell and heat oven to 375 degrees C.
Remove the chilled Rockefeller topping from the fridge and beat with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip.
Pipe a tablespoon of the mixture onto each oyster, then bake in the preheated oven for 5 to 8 minutes.
Allow about 6 oysters per person. Ideally, bake them in batches of 6 in oven proof pans, so each guest be served straight from the oven, avoiding the need to place them in serving dishes.