Saturday afternoon saw George Morgan, head chef at Hooked On The Rocks, deliver a three-course cooking demonstration to the Oyster Festival crowd.

The courses included a baked porthilly oyster with szechuan butter. Followed by Falmouth ravioli, velvet crab and clotted cream sauce. Ending with a Kernow fish stew.

Falmouth Nub News met with George Morgan, to discuss the need for sustainability and the importance of Falmouth Oyster Festival:

"I think we are a town that is really leading the way for sustainable cooking. We are lucky enough to have some amazing ingredients in abundance, like - scallops, lobsters, crabs and oysters.

"It is super important to let people know about things like using fish in the right season and the need to protect our ecosystems.

"Very often people can hear words like sustainability, but not have a full grasp on what it really means. It's important that festivals like this can champion and break down what it really is.

"It is so nice to be asked to come and cook with the festival. It is a pleasure to be able to bring our produce here and celebrate it with the locals."

Hooked on the Rocks are now operating in Winter times - closed on Sunday evening, Monday, Tuesday and Wednesday.

To find out more about Hooked On The Rocks, press the button down below.