Organisers tinker with format to enhance street party feel
MORE tables and chairs than ever before were laid out for the third of this year’s EDABL (Eat, Drink and Be Local) Seafront Sundays and it was not long before they were all filled with locals and visitors enjoying a huge range of locally-produced food and drink.
The Crown Pier was once again the focus of activity with seating in the middle and vendors lined up down the sides, with a spot at the end for musical entertainers.
Organising committee member James Meller said they had been encouraged after making some alterations.
‘We’ve changed the format this year. Each time we’ve done it we’ve put out more and more tables and chairs and have got a street party vibe.’
He said it did not take long before all the tables were occupied.
‘It’s nice to see Guernsey like this. We get the customers and the visitors get a bit of a show put on.’
Regular attendee Herm Oysters was doing a roaring trade with glasses of Prosecco available to complement the locally-farmed shell fish.
‘90% of what we usually sell is exports,’ said farm manager Justin de Carteret, who was kept busy shucking to demand.
Following problems with exporting to France, the business is now focused on the UK and this had proved to be a better option.
He enjoyed attending the Seafront Sundays to sell the company’s produce. ‘It makes for a nice day out.’
Also happy to be back was Lisa Moullin, who was once again selling her beef bean jar, along with home-made cakes, including gache melee made to her grandmother’s recipe. ‘It’s been really good,’ she said. ‘We’ve been doing it for 10 or more years.’
Assisting her was Carl Wall who said they had noticed a change in the recent events. ‘We’ve seen a big increase in people sitting down. It’s more of a community thing.
‘Now there’s the alcohol licence, a lot of people come down for a beer and have something to eat and the big restaurants on the Quay can spread out into the road.’
New to the event this year was Otto, the Italian kitchen restaurant along St George’s Esplanade.
Made-to-order pizza baked on the spot was its speciality, with a specially imported oven being kept busy.
Manager Alex Dandra said attending Seafront Sunday had proved a success with a steady flow of customers.
