Tasty treats to tickle tastebuds

Eyemouth food event - Kirk Square Kitchen''Zack Renton (4) had his face painted as a tiger
Eyemouth food event - Kirk Square Kitchen''Zack Renton (4) had his face painted as a tiger

Saturday’s downpours caused their fair share of disruption but fortunately stall holders and visitors to Eyemouth’s Kirk Square Kitchen had already had a fantastic day before the heavens decided to open.

Plans had been put into place should the weather take a turn for the worse but fortunately the town was bathed in sunshine as exhibitors began to display their products on Saturday morning.

Eyemouth food event - Kirk Square Kitchen

Eyemouth food event - Kirk Square Kitchen

And the fine weather continued as they greeted their first customers who were intent on sampling all manner of goods.

There was all manner of treats to tickle people’s tastebuds with Holy Island oysters on offer courtesy of Waddells; fresh ice cream from Giacopazzis; both mild and spicy dishes from the Indian Brasserie; cured meats and venison burgers from Hammond Charcuterie; a hog roast from Foremans; satisfaction for the sweet tooth from Cafe Questo and The Ginger Duck and some brilliant bistro cuisine from Oblo. Even when the rain did come it didn’t dampen spirits too much as people enjoyed some music from the dry shelter of the main marquee.

Figures suggest that 1,335 people attended Kirk Square Kitchen, making its revival highly successful and giving its organisers plenty of food for thought for the future.

Facebook was awash with people saying how much they were looking forward to the event and then once all the stalls had been packed away, those who visited the Kirk Square were quick to praise the organisers, exhibitors and the food they had on offer.

“It totally exceeded our expectations,” commented Kerry Waddell, one of the organisers.

“When one of our stewards told me we’d had 500 I thought that was good so to then be told later that we’d got over 1,300 was amazing.

“I think if the weather had held out a bit longer we’d have reached 2000.

“A number of stall holders ran out of food! I know Foremans did and our chef at Oblo had to go away and make more seafood chowder as the demand was so high.

“The event was a delight to be involved in and there was a really good atmosphere and great community spirit.

“We definitely want to do it again.”