CHRISTCHURCH came alive with fabulous flavours and aromas when its annual food festival got into full swing this weekend.

Thousands of people headed for the town centre and the quay to enjoy a staggering selection of food, drink and entertainment.

The two-day extravaganza kicked off in style at 10.30am with a live cooking demonstration from festival ambassador and regular Lesley Waters.

Her delicious starters of cheese and chive panna cotta along with crab avocado hash with pink grapefruit and black pepper aioli set the tone for a weekend of mouth-watering fun.

The demonstration theatre, situated on Christchurch Quay, saw a wide range of top chefs demonstrate their skills to the public.

Those on the list include Head Chef at Bournemouth's Hilton Hotel, Matt Budden, James Golding, Executive Head Chef of the Pig Group and Luke Matthews, Executive Head Chef at the Chewton Glen.

The high street is lined with an array of colourful food stalls selling tempting dishes to suit all tastes and budgets.

There was something for everyone with brightly-coloured meringues, paella, luxury pies, cupcakes, cheese and rum cake all tempting the passers-by.

An equally impressive selection of drinks included cider, gin, cocktails and real ales.

Down at the Quay, visitors enjoyed live music wafting from the bandstand.

And youngsters got in on the act at the Kids' Kitchen.

Visitor Mike Carrington from Southbourne said: "The Christchurch Food Festival is amazing - we come every year. I like to see so much local produce and enjoy getting the chance to support local businesses. Obviously, I also like eating all the lovely food."

Matthew Bye added: "I like the bandstand and the live music - it's a really good atmosphere. The burgers and the sweet stalls are my favourite."

The festival also includes many special events held at local pubs and restaurants.