From now until 24th June, fish and seafood experts Wright Brothers will be leading the way at the London Seafood Festival held at Battersea Power Station with exciting events throughout the week such as chef masterclasses, restaurant takeovers, crayfish boils, oyster shucking and more!

First up today, 20th June, award-winning chef Mitch Tonkswill be taking over the kitchen for one night only. Mitch Tonks, known for using fresh sustainable fish, will be whipping up a one off, five-course set menu featuring dishes including scallops roasted in a charcoal oven with white port & garlic, cuttlefish in ink sauce with soft polenta and Dartmouth crab with fennel & bottarga for only £45 per person.

The full menu can be found below. For those looking for wine recommendations the dinner will also be on offer with wine pairings for £75.

On Thursday 21st June an exclusive oyster masterclass will be hosted by Wright Brothers founders Ben and Robin aboard an MBNA Thames Clippers boat. Guests will be able to pick up tips from the experts themselves, sample a selection of 6 oysters and enjoy two glasses of Fiol Prosecco whilst gliding down the Thames enjoying the views of iconic London landmarks including St Pauls, the London Eye and the Houses of Parliament.

The boat will depart from London Bridge City Pier at 6.40pm and will arrive at Battersea Power Station Pier at 7.50pm. Carry on the experience at Wright Brothers’ outdoor oyster shucking station, or book a table at the restaurant and enjoy 20% off of your bill.

Alternatively, stay on board to return to London Bridge City Pier for approx. 8.20pm. Tickets are £45 per person and includes a goodie bag.

For the first time in Wright Brothers history they will be cooking up the ultimate crayfish boil on Saturday 23rd June. Renowned head chef Richard Kirkwood has been perfecting the traditional Louisiana dish with a twist.

Guests will be able to dine on this unique combination of crayfish, sweetcorn, potatoes and smoked sausage to their hearts content with a couple of Whitstable Bay Blonde beers for only £40.

To top the Seafood Festival off on Sunday 24 June from 4.30pm, Richard Kirkwood will take to the stage on the riverfront piazza at Circus West Village, with a special cooking demonstration.

He will be whipping up Cornish mackerel two ways; orange ceviche and blow torched, wasabi mayonnaise & pickled cucumber. An event not to be missed for those who want to gain some tricks of the trade when it comes to cooking the sustainable seafood!

Action Against Hunger

Throughout the festival, Wright Brothers will also be hosting their very own’shuckathon’ to help to raise money for Action Against Hunger,a global charity committed to saving the lives of malnourished children in over 40 countries.

They have created an Oyster Shucking Stationand will shuck 6000 oysterson Saturday 3-6pm and Sunday 2-5pm for donations.

Also in Aid of Action Against Hunger, Mark Hixhas created a special seafood dish to be served at Wright Brothers Battersea throughout the festival. A £1 donation will be made to charity for every one of Mark’s indulgent Spiced Baked Spider Crab dishes sold. Tuck into this delicious crab dish knowing you’re helping others too!

Make sure to come down to the first every London Seafood Festival at Battersea Power Station to check out what Wright Brothers are getting up to from the 20th – 24th June!

Mitch Tonks Takeover Menu Pre Starter

Scallops roasted in charcoal oven with white port & garlic

To Start

Dartmouth crab with fennel & bottarga

With Riesling Foxlee, Tim Adams, Clare Valley, AUS 2015

Followed By

Cuttlefish in ink sauce with soft polenta

With Albarino, Pasos de Lusco, Rias Baixas ESP 2016


Charcoal roasted monkfish with sauce romesco & salsa verde with Jersey Royals and broccoli

With Macon Carnay Les Chenes, Domaine Manciat-Pancet, Burgundy, France 2016


Kentish strawberries, lemon posset, shortbread & crackle

With Clos Dady Sauternes Bordeaux, France 2013

45 per person

75 with wine pairing