Five FrightFest Facts From Rob Grant director of HARPOON

The Twentieth FrightFest is here so obviously our exclusive interview feature Five FrightFest Facts From… is back with a vengeance. Below we hear from Rob Grant director of HARPOON and you can read more FrightFest Facts from 2019 and beyond by clicking HERE.

1. Tell us about your film?
Our favourite description of Harpoon is Polanski’s A Knife in the Water by way of Seinfeld characters… 3 selfish people stuck on a boat in the middle of the ocean, hilarity ensues.

2. How did you get into making horror movies?Best answer is by accident… always loved horror movies growing up, but I only shot my first feature because no one was giving me editing opportunities which is what I wanted to be doing at the time. That’s how a 21 year old with no filmmaking experience decided to shoot a Romero style zombie movie on 16mm film with a bunch of his friends… it just so happened people liked that movie.

3. What film would you love to see screened at FrightFest and why?
I’ve still never seen The Shining on the big screen and I hate myself a little more every day because of it.

4. If you could create your own award to give at the FrightFest, what would it be and why?
Either most alcohol consumed award (for obvious reasons) or worst karaoke singer for my producer Mike (for obvious reasons)

5. If your life was made into a horror film, what would it be called and who would play the starring role?
PT Buttman: My Life As A Shark Wrangler starring Eddie Kay Thomas (Finch from American Pie) because apparently I look like him…

HARPOON will celebrate its UK Premiere at Arrow Video FrightFest on Friday 23rd August, 9pm (PRINCE CHARLES CINEMA: DISCOVERY ONE) Find out more HERE.


Alex Humphrey

Alex studied film at the University of Kent and went on to work for Universal Pictures in their Post Room gaining an inside look at the movie industry from the very bottom. Constantly writing reviews in everything from local magazines to Hip Hop sites Alex honed his critical skills even spending a brief period as a restaurant critic. Read more

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