Shuck and Shell Barrington Coast Sustainable Seafood Festival
Saturday 11 January 2025 to Sunday 12 January 2025
Overview
The Shuck and Shell, Barrington Coast Sustainable Seafood Festival is an immersive agritourism experience celebrating the local seafood delicacies of the Barrington Coast area, particularly Wallis…
The Shuck and Shell, Barrington Coast Sustainable Seafood Festival is an immersive agritourism experience celebrating the local seafood delicacies of the Barrington Coast area, particularly Wallis Lake oysters and Blue Swimmer Crabs.
The event, held at The Moorings Lakehouse, aims to become an iconic regional food festival, promoting tourism, supporting the local fishing industry and stimulating the local tourism economy. Through the support of key partners, sponsors, and local authorities, Shuck & Shell is set to become an iconic annual culinary celebration.
The event is centred around the culinary journey from the lake to the plate. By offering an immersive experience, attendees will engage in activities such as shucking oysters, sustainably catching crabs, connecting with professional fishermen, experiencing seafood cooking workshops and enjoying locally sourced seafood cuisine.
The event aims to fill a gap in the Mid Coast region by establishing a signature culinary event that showcases the area's seafood abundance and promotes sustainable fishing practices.
Accessibility
A quiet space is available at the venue/ facility
Actively welcomes people with access needs.
Adhere to The Food Authority requirements for allergy management in food preparation
Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
Ask all visitors if there are any specific needs to be met
Caters for people with allergies and intolerances.
Employ people with disability
Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Provide toiletries which are chemical and fragrance free (if requested)
Train your staff in communicating with people with learning or behavioural challenges
Train your staff in disability awareness
Train your staff to respond to allergic reactions
Use organic (chemical and fragrance free) cleaning products
Use organic (chemical and fragrance free) deodorisers in public areas and rooms
Use Plain English / easy read signage and information (includes menus and emergency information)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
