![Fringe Event [Thursday 7th May]](https://www.virtualfoodfestival.org/wp-content/uploads/2020/04/blog-header.jpg)
Prawn on the Lawn Fringe Event
When and where?
5pm BST on Thursday the 7th of May 2020
The Schedule
Tune in to catch up with Rick and Katie Toogood and guests (Tim and Luke Marshall and Tim McLaughlin-Green) as they cook on the Big Green Egg in their home in Cornwall, discussing fine wines and delicious local seafood. See the exciting line up below.
Who?
Rick Toogood & Katie Toogood
@prawnonthelawn Chef, Author, Owners – Prawn on the Lawn
With a passion for food ingrained his blood, Rick went on to manage various different sites for Fishworks before realising his and wife Katie’s joint dream of owning their own restaurant.
Katie and Rick established their first successful restaurant in Islington in 2013. By May 2015 Katie and Rick decided to move to Cornwall to set up a second restaurant, Prawn On the Lawn Padstow leaving POTL Islington in the capable hands of their dedicated team.
The menu changes every day and aims to be as sustainable as possible, working with local suppliers in Padstow and the surrounding areas. In 2017 POTL Padstow was named of of the Times Top 100 restaurants in the UK and also featured in the Michelin Guide. Rick and Katie now work between their 2 restaurants in order to maintain their family owned feel.
Rock Shellfish
Tim and Luke Marshall are the family behind Rock shellfish, based at Porthilly on the Camel Estuary, are growers, wholesalers and purifiers of Mussels, Oyster and Clams. The business also supplies other seasonal produce from the estuary and coastline including the increasingly popular Samphire (a seaweed like vegetable also known as glasswort).
Starting out life as a purely wholesale business with a small site on the Rock side of the Camel estuary, the business has expanded over the years to cover 4 sites on either side of the estuary. Now growing approximately 800,000 Pacific oysters and 100 tonnes of mussel for wholesale and retail. The addition of purification facilities mean that the business can sell its produce into local restaurants and food outlets.
Tim McLaughlin-Green – The Wine Guy
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