More than 3,500 people gathered at Brixham Harbour as the South West Sardine Festival returned for its second year.

The free event on Sunday, August 9, saw more than 10,000 South West sardines grilled over charcoal and served across 2,500 plates.

Organisers said the festival was intended to celebrate British seafood and encourage people to try sardines, which they said are less popular with British consumers than fish such as cod, haddock, salmon and tuna.

Rachel Walker-Boggis, a volunteer at the event, said many visitors who initially said they did not like sardines changed their minds after trying them.

She said: “The number of people who told me they didn’t think they liked sardines, then tried them and loved them, was boggling.”

A line-up of chefs, including Matt Tebbutt, Mark Hix, Nieves Barragán Mohacho of Sabor, Steven Lamb of River Cottage, Sam White of Fortnum & Mason’s 45 Jermyn Street, Jane Baxter, and Mitch and Ben Tonks, cooked for visitors throughout the day.

Live music played at the harbour from midday until 21:00, alongside street performers and other entertainment.

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Matt Tebbutt grilling some sardines on Devon coal for the crowds.

The Sardine Sessions also brought together chefs, young fishermen and seafood industry representatives, including the Marine Stewardship Council, to discuss the future of British seafood.

Mitch Tonks, founder of Rockfish and the festival, said the event had brought “thousands of people on the quayside” and given sardines “the celebration it deserves”.

The festival was organised through a collaboration between Rockfish, Sound Seafood and the Brixham community, with support from local organisations including Brixham BID, SWISCo and Brixham Trawler Agents.

Organiser Andree Vachelli said the event relied on contributions from businesses, chefs, performers and volunteers.

She said: “Brixham didn’t just host this festival, Brixham made it.”

The organisers said they were already looking ahead to a third festival in 2027, with a date expected to be announced in due course.