RYE Wild Boar Week organiser Oliver Campion says he has been overwhelmed by the positive response from the public and local businesses.
Now he is working hard on drawing up plans to improve on the Rye Bay Scallop Festival, which takes place in February.
The Festival, which celebrates the local catch and helps boost Rye’s fishing fleet, is already growing into one of the most anticipated food festival dates in the country.
It captured the imagination of TV chefs the Hairy Bikers, who came to Rye to cook up scallops on the quayside.
The recent Wild Boar Week saw more than 17 restaurants in Rye and the surrounding area serving up medieval themes dishes.
“It was great to be part of Wild Boar Week in Rye”, said Emma Cooper of The Ambrette. “Wild Boar week gave customers a chance to try something new and interesting ... It was a real success for the town.”
Cllr Jonathan Breeds, who runs the Standard pub in the Mint, said; ““I think the ‘Wild Boar’ week is going from strength to strength. We sold almost twice as much wild boar as last year. Ultimately it would be wonderful to see it becoming part of a more integrated medieval event.”
Meanwhile plans are well underway for the annual Rye Bay Scallop week, which runs from February 2 - 10 and already the week is filling fast.
Oliver Campion said: “There will be the famous and quite hilarious ‘What a Load of Scallops’ race organised by the Ship Inn, an event not to be missed. New and exciting music nights, scallop-themed quiz evenings and the unveiling of the Rye Bay Scallop King and Queen will also feature.
“Scallop tastings, cookery schools and shucking demonstrations are also listed at the website at scallop.org.uk.
“If you are interested in taking part in Rye Bay Scallop week or would like to organise your own scallop-themed event please contact us through scallop.org.uk as soon as possible.”