Cooking live at Foodies
Top chefs cook their favourite recipes in the La Española Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.
SALMOREJO WITH JAMÓN IBÉRICO TOMATO DIP WITH IBERIAN HAM
Salmorejo is a cold Spanish soup which is also used as a dip. It comes from the Andalucia region and is served all year around. Salmorejo is the perfect dish for hot summer days!
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
200g stale white bread, crusts removed and cut into cubes
750g ripe, mellow tomatoes, roughly chopped
1 clove garlic
250ml La Española Extra Virgin Olive Oil
3 tbsp sherry vinegar
Salt and freshly ground black pepper
To serve:
La Española Extra Virgin Olive Oil, to drizzle
50g of Jamon Iberico de bellota
1 boiled egg, chopped Crusty bread
Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick
and smooth texture. Season to taste.
Pour into bowls and serve with a drizzle of La Española Extra Virgin Olive Oil, slices of Iberico ham and chopped egg.
Serve with chunks of bread for dipping.
La Española is the sponsor of this year’s Chefs Theatre. Try La Española olive oil in the Chefs Theatre each day of the festival.
tip
Use extra virgin olive oil for ancharacterauthentic taste.
SUSSEX BAY BLACK BREAM, HAMPSHIRE ASPARAGUS, SAUCE VIERGE
Serves 4
2 wild black bream, 600-800g each, filleted
12 stalks purple asparagus
2 little gem lettuces
4 plum tomatoes
1 medium shallot
150g fresh pod peas
200g fresh broad beans
20 fresh basil
10 fresh coriander
10 coriander seeds - crushed
15 extra virgin olive oil
1 whole lemon
LEE PARSONS is Chef-Patron of The Parsons Table. See Lee in the La Española Chefs Theatre on Sunday 5th May at 4pm
Scale, fillet and pin bone the bream. Refrigerate until required.
Pick the leaves from the basil and coriander and roughly chop. Warm the olive oil to approx 45-50ºC. Add the stalks from the basil and coriander, crushed coriander seeds plus finely grated zest of ¼ lemon. Infuse for 30 min.
Wash the tomatoes. Cut into quarters. Using a sharp knife remove the seeds and skin. Cut into a neat dice.
Pod and blanch the fresh peas and broad beans separately. Pop the broad beans from the outer husk, add to the blanched peas.
Cut the little gem lettuce in half. Wash with cold water to remove any soil. Dry with absorbent kitchen paper.
Peel and trim the asparagus. Cook in boiling salted water until tender. Refresh in ice water. Allow to cool and drain. Reserve until required.
Mix the peas, broad beans and diced tomatoes, strain over the infused oil. Add the herbs.
Correct seasoning with salt, pepper and lemon juice. Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Gently place the fish fillets skin side down. Season with salt and pepper. Cook over a medium heat for approx 2 minutes until golden. Using a spatula / fish slice carefully turn the fish onto the flesh side. Add a squeeze of lemon and remove from the heat. Leave to stand for 2-3 minutes.
Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Place the gem lettuce cut side down. Season with salt and pepper. Fry to a golden colour. Carefully turn over and cook for a further minute. Heat the asparagus in the pan with the cooked gem.
Place the warmed asparagus and roasted gem onto a serving plate. Spoon around the peas, broad bean and tomato mix. Place cooked bream onto the centre of the plate and enjoy!
· 4-6 MAY 2024
BEER-BRINED MONKFISH SCHNITZEL
For the beer brine
330ml lager
1l water
80g table salt
160g monkfish
2 eggs
150g plain flour
5g table salt
150g panko bread crumbs
50g samphire
1 lemon
For the pickled cucumber
100ml rice vinegar
100ml water
100g caster sugar
5g mustard seeds
1 cucumber
30g dill
For the mustard creme fraiche:
30ml English mustard
30ml creme fraiche
Make the beer brine by whisking all ingredients until combined. Trim the monkfish so only white meat is visible. Butterfly the monkfish. Place the monkfish in the brine for 20 minutes.
While the monkfish is brining add all ingredients for the pickling liquid except the dil and cucumber to a pan and bring to a simmer. Slice the cucumber into thin rounds and add to a bowl with the dill. Pour the hot pickling liquid over the cucumber and let cool.
Make the mustard creme fraiche, add both ingredients to a bowl and whisk together. Put mixture into a piping bag. Once monkfish has brined remove from the brine and pat dry.
OSCAR
KIRKPATRICK is Head Chef at Riddle & Finns Brighton. See Oscar in the La Española Chefs Theatre on Monday 6 May at 4pm
Sandwich the monkfish between clingfilm and flatten out with a tenderiser. Dredge the monkfish in seasoned flour, egg and breadcrumbs.
Shallow fry the coated monkfish for 3mins each side. Blanch the samphire for 30-60 seconds in boiling water. Cut the lemon in half and char on a hot pan.
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE BRIGHTON · 4-6 MAY 2024
HERDWICK LAMB WITH WYE VALLEY ASPARAGUS
1 piece good-quality lamb rump
For the lamb stock and sauce
2 white onions
2 sticks celery
2 carrots
Lamb bones
1 head garlic
1 tsp black peppercorns
2 bay leaves
Generous sprig thyme
1 banana shallot
4 cloves garlic
1 stick celery
A few sprigs of thyme
1 bay leaf
1 bottle of good quality dry white wine
Dice the veg into a mirepoix. Roast the lamb bones and the mirepoix in the oven till golden brown. Deglaze the tray with a small amount of white wine or water, and tip the whole thing into a big pot and cover with cold water. You can add basic aromatics here; black peppercorns, star anise, bay leaves, garlic, thyme, but any other additions should wait until the end of the process to keep the flavour fresh. Bring the stock to the boil then turn it down to an extremely gentle simmer. Regularly skim the surface to remove any fat or impurities. Once the stock has had 4-5 hours on the heat, pass it through a sieve and reserve the liquid. Here you can reduce the stock to a demi glace and use it as is, or you can add more flavour before reducing.
DAVE MOTHERSILL is the Chef Patron of Furna. See Dave in the La Española Chefs Theatre on Sunday 5 May at 2pm
For the sauce, If you desire you can brown off some more mire poix before adding it to a whole bottle of good quality white wine and reducing until fully evaporated, add your stock and reduce until it reaches a sauce consistency. The best way to test this is if the sauce coats the back of a spoon - it’s ready. I use white wine for lamb as it results in a much lighter sauce than red. Here is where you can infuse any flavours you fancy. Whilst the sauce is still warm you can add anything
from lavender, black tea, lemon thyme etc, letting it infuse off the heat for about an hour before passing it through a muslin cloth.
For the meat, lamb rump is my favourite cut as it has a fantastic fat to meat ratio, it is protected by a generous layer of fat which renders beautifully during cooking and acts to baste the meat. I much prefer cooking over binchotan charcoal, although my sous chef would say that cooking over wood is best. Both methods lend a wonderful smokey flavour to the meat, and it is the oldest and most primitive way of cooking. Letting the natural flavour of the meat shine through. Season well with salt and pepper and keep it turning on the BBQ, brushing with its rendering fat, until the center reaches 62ºC. Rest the meat in a warm place for at least the amount of time it took to cook.
Serve with Wye Valley asparagus.
BRIGHTON · 4-6 MAY 2024
BOLINHO DE BACALHAU - COD FRITTERS & LIME
Serves 10
500g salt cod
400g large potatoes
Small bunch parsley
1 finely diced shallot
Salt to taste
Lime
Cover cod in coarse salt and leave in fridge overnight. Next day rinse cod in cold water to remove salt.
Place in simmering water to gently poach.
SOPHIE TAVERNER is Head Chef of LOST in the Lanes. See Sophie in the La Española Chefs Theatre on Monday 6 May at 2pm
Mash potatoes and mix through cod, diced shallot and chopped parsley and season to taste.
Roll into golf ball sized round balls.
Deep fry for 2 mins or until golden. Serve with fresh lime. FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
Cool cod and flake. Set aside whilst you prepare potatoes. Peel and chop potatoes - cover with cold salted water and bring to boil. Cook until tender strain and allow to dry out.
JAZZ APPLE & COCONUT DAL
TM Ingredients
2 JAZZTM apples, grated
3 tbsp coconut oil
½ red onion, finely diced
½ red onion, finely sliced
1 tbsp garlic puree
1 tbsp ginger puree
½ tsp ground turmeric
300g red lentils
400ml coconut milk
Salt
600ml water
1 tsp cumin
1 tsp coriander seed
1 tsp garam masala
Jazz Apples are proud exhibitors at Foodies Festivals around the country. Visit the Jazz Apples stand to find out more
Heat 2 tbsp coconut oil in a large pan over medium-high. Add the diced onion and a pinch of salt and cook for a few minutes until soft and translucent.
Add the garlic, ginger and turmeric and cook for another 30 seconds.
Add the apple and lentils and stir to coat. Stir in coconut milk and 600ml water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 35-40 minutes.
While the dal is cooking, heat another tablespoon of coconut oil in a frying pan until hot. Add the cumin, coriander seeds and garam masala and cook, stirring constantly, for around 30 seconds to toast. Add the sliced onions to the pan and cook on high heat. Avoid stirring too often, to get plenty of colour on the underside of the onions. Cook for around 3 minutes on high, then remove from the pan and set aside.
Divide dal among bowls and top with the fried onions.
CONFIT LEEKS, JERUSALEM ARTICHOKE VINAIGRETTE,
MISO
HAZELNUT, CANDIED LEMON
For the leeks confit sous vide with onion oil
350g vegetable oil
200g onion and leek trimmings
including skin chopped finely
1 tsp onion seeds
2 large leeks
1 bay leaf
2 sprigs thyme
2 crushed garlic cloves
For the hazelnut miso emulsion
100g silken tofu
30g brine from a jar of olives
40g hazelnut oil
60g vegetable oil
A scant 1⁄8th tsp xanthan gum
1 tsp sherry vinegar
1 tsp onion powder
2 tsp red miso
White pepper
SAM PRYOR is the chef-patron of Fourth and Church. See Sam cooking live in the La Española Chefs Theatre on Monday 6 May at 3pm FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE BRIGHTON · 4-6 MAY 2024
For the Jerusalem artichoke vinaigrette
300g peeled Jerusalem artichokes cut into 1cm dice
90g vegetable oil
25g sherry vinegar
10g sugar
6 sprigs picked lemon thyme
A pinch of salt and a few grinds of pepper
To assemble
1 packet of celery cress
2 tsp vegetable oil for searing the leeks
See foodiesfestival.com for the Jerusalem artichoke vinaigrette, crisps, hazelnut miso crumb and candied lemon recipes
For the confit leeks, trim the leeks of all the green set aside the whole leek whites and use the trimming and any onion skins to flavour the oil below. Heat the oil, trimmings and onion seeds until bubbling over medium low heat. Simmer for 45 minutes, regulating the heat to ensure that the trim caramelises but doesn’t burn. Take off the heat and leave to infuse until cool. Pass through a fine sieve
Take the leeks and trim off the roots. Seal in a vac pack bag with the oil, garlic, bay and thyme. Cook at 90 degrees for 30 minutes in an immersion circulator. Check for doneness
by squeezing - they may require 10 more minutes dependant on thickness. Cool down in the bag in a bath of ice and water
Slice each leek into 3 sections across and then in half lengthways. Can be made beforehand and stored for up to 2 days in a lidded container in the fridge
For the hazelnut miso emulsion, in a blender, blitz the tofu, brine, xanthan gum, miso, onion powder and sherry vinegar. Slowly add the oils with the motor running building up an emulsion. Transfer to a small plastic sauce bottle. Can be stored in the fridge for up to 3 days
Sear the leeks cut side down in a pan and finish heating in the pan in a 180 degree oven for 5 minutes. Reheat the Jerusalem artichoke vinaigrette over a low heat in a pan/ On 6 a warmed plates divide the jerusalem artichoke vinaigrette. Drizzle with the hazelnut miso emulsion. Top with the hazelnut miso crumb, Jerusalem artichoke crisps and candied lemon and garnish with the celery cress.
BRAZIL NUT CHOCOLATE TORTE
200g dark chocolate (preferably 70% cocoa)
200g unsalted butter
200g granulated sugar
6 medium eggs
200g finely ground Brazil nuts
50g roughly chopped Brazil nuts
Vanilla flavouring (vanillascented sugar, natural vanilla paste, or scraped seeds from a vanilla pod)
1 tbsp of amaretto liqueur (optional)
Preheat your oven to 160°C. Grease a 24cm round springform or loose bottom tin with butter and line it with a cartouche of baking paper. To make a cartouche fold a 12-inch square of baking paper into quarters and cut the outer edge straight. You will be left with a rough circle that you can press into the baking tin, leaving the edges rough so that you get the crinkled effect once the cake is cooked.
If you don’t have ground Brazil nuts, grind them finely using a food processor. Just be careful not to grind the nuts too much as the oil will start to release. You want a dry sandy consistency. You can also substitute 100g brazil nuts for 100g ground almonds in this recipe and get the same results with a slightly milder nutty flavour.
LUISA PRINGLE
is the owner of Love
From Luisa. See her in the Pots & Co
Cake & Desserts
Theatre on Saturday 4 & Sunday 5 May
In a double boiler or using a heatproof bowl set over a pot of simmering water, melt together the butter and chopped chocolate until smooth. Set aside to cool for 5 minutes. While the chocolate mixture cools, prepare the eggs. In a large mixing bowl, beat the whole eggs with the granulated sugar until pale and fluffy, about 5 minutes. This is called a sabayon. Add a splash of vanilla flavouring of your choice and
amaretto if you are using it. Gradually pour the slightly cooled chocolate and butter mixture into the beaten eggs, stirring constantly until well combined. Gently fold in the ground almonds until evenly distributed.
Pour the batter into the prepared springform pan or loose bottom cake tin and sprinkle with chopped brazil nuts.
Bake in the preheated oven for 30-40 minutes, or until the cake is set around the edges but still slightly soft in the centre. Allow the cake to cool in the pan completely.
Once cooled cut the cake by dipping a knife in boiling hot water and wiping it dry on a teatowel or kitchen roll for a neat, clean slice. Serve slices of the torte with a splash of fresh cream or almond liqueur on the side and enjoy the rich, decadent flavour.
HONEYCOMB
Honeycomb adds the perfect crunch and pop of colour to simple desserts, and pairs brilliantly with chocolate.
110g Sugar
70g Honey
40g Glucose
20ml Water
6g Bicarbonate Of Soda
lot, so take care.
Pots&Co are the proud sponsor of our Cake & Desserts Theatre. Head along to see Bake Off stars and local bakers showing off their skills
Going green
Join celebrity chef Nigel Brown for a hands-on cooking experience each day of the festival. For just £25, Nigel will teach you how to make his famous Thai green curry. All the ingredients for your cook school session will be provided and you will get your own creation to take away with you after the masterclass. Sign up for the cook school at the main ticket desk by the entrance.
table talk
Taste the sunshine
Foodies Festivals are delighted to have legendary olive oil company La Española joining us as sponsors of our Chefs Theatre for the second year running. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. Try a selection of their oils at their Olive Oil Bar in the Chefs Theatre, and marvel at your favourite chefs whipping up a tasty dip in our timed Alioli Challenge
Formerly of The Pig, Le Caprice and the Savoy, top chef James Golding has moved on to become Head of Food Education at charity the Table Talk Foundation. In his new role, James is working with the Adopt a School Trust to bring professional chefs into primary schools to educate children on nutrition and offer an insight into the hospitality industry. Join James and fellow Foundation member Tom Surgey in the La Española Chefs Theatre on Saturday 4 May at 12pm
All-American Girl
Travelling all the way from the USA to headline the Foodies Festival tour, Kathy Sledge will be bringing the legendary sounds of Sister Sledge to Preston Park on Sunday 5 May. From We Are Family to He’s the Greatest Dancer, it’s time to get Lost in Music and boogie the night away.
I’m spinning around
You’ll be grinning like the Cheshire Cat when you get your headphones on for our Mad Hatter’s Silent Disco. Our DJs will be spinning all your favourite pop hits, so make like the March Hare and go mad for it. Follow the white rabbit and don’t be late for this very important date.
Ring of fire
Learn all about the latest and greatest fire cooking and barbecue methods alongside expert James Brace at the Lumberjaxe Fire Stage. You’ll be well on your way to Flavour Town with delicious recipes like Cowboy Butter Tomahawk Steak and Perfect Pulled Pork. Gain a burning passion for BBQ and go from soggy sausages to fiery perfection with inspiration from the Lumberjaxe crew.
· 4-6 MAY 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Beaky Blinders
beaky-blinders.co.uk
Beaky Blinders is a completely Gluten, Wheat, Dairy and Soya Free kitchen with a passion and drive to create delicious sweet and savoury foods for everyone to enjoy. We also offer a large Vegan range. Whether it’s an allergy/intolerance/lifestyle choice, no-one should have to go without!
Booyah Vitality
booyahvitality.co.uk
BOOYAH Kombucha, an awardwinning brew from Hastings, epitomises taste excellence. Founded by a female nutritional therapist, it prides itself on 100% natural ingredients. A family-run endeavor, it marries tradition with innovation, crafting unique blends like GinBoocha. Taste the health, Feel the health with BOOYAH.
Boundless
weareboundless.co.uk
Meet Boundless - the brand on a mission to get the nation gut happy! Always activated, loaded with gut friendly fibre & packed with mouth-watering flavours to get your tastebuds celebrating every crunch. It’s good mood food.
Bramble Drinks Company
brambledrinkscompany.co.uk Handcrafted liqueurs using only fresh seasonal hand-picked Sussex fruits. Sustainable, honest and totally delicious!
Bubbles & BeansBubble Tea
info@bubbles-beans.co.uk
We are a small family run business selling a wide range of fun and refreshing fruit and milk bubble teas with a selection of popping boba.
Cocktails At Home UK
cocktailsathomeuk.com
Fancy a cocktail (or mocktail)?
Then head over to the Cocktail Garden by Cocktails At Home! We’re shaking up a huge menu of 20+ different cocktails and mocktails to keep you hydrated all weekend. There’ll be music, games for the little ones, free competitions and a spot to relax.
Cookie Queen
cookiequeen.uk
Artisan NYC Cookies
Sandwiched with Buttercream and Gooey Centres, including Vegan Options. Cookie Pies filled with thick chocolate spreads, biscuits and chocolate. All handmade in Cornwall and Delivered Free Nationwide!
Danny Nobrega Worldwide Food Seller
Instagram @dannynobrega_ foodseller
We are a South American specialist in groceries , we also have soft drinks, spirits and snacks. Being born in Venezuela, I’m proud and passionate about having a vast variety of different products from my homeland. Venezuelan Rum, one of the best in the world such as diplomático, Pampero and others. We can deliver or post nationwide UK. Try the exotic!
Delicious Miss Dahl
Facebook.com/ DeliciousMissDahl
Delicious Miss Dahl brings an array of sweetness to the table. From classic bakes to trending treats. The best quality ingredients minus the nasty and with lots of added love equals delicious.
Favela Cerveja Ltd
favelacerveja.com
Favela Cerveja will be serving you the taste of Rio - Come and try our Favela Lager with its fresh floral notes and our Ipanema IPA, delivering a fresh hoppy citrus flavour. Both make a perfect accompaniment to all food. We are proud to be Gluten Free, Vegan and certified Organic.
Foodilic Restaurant
foodilic-westernroad.com
Foodilic is a family friendly restaurant, serving delicious food (Gluten Free, Halal chicken and beef, Vegetarian, Vegan). Nominated by BRAVO Award as one of the best “Eat Well for Less” and “Best Vegan” place to eat in Brighton. We look forward to welcoming you.
Gattertop Drinks
gattertopdrinks.com
Gattertop Drinks will be serving refreshing cocktails inspired by the seasonal flavours of the British countryside in bloom. Find them for botanical twists on classic cocktails with their Bumpkin Mule and celebrated seasonal favourites like the English Garden Spritz. Visit their booth for the taste of the British countryside in a glass (or compostable paper cup).
JackRabbit Brewing Co.
jackrabbitbrewing.co.uk
Essex/Suffolk based craft brewery, Jack Rabbit, brew a core range, composing of Lager, New England Pale Ale, Hazy IPA, and a Pale Ale, ‘College Hop Out’. We also continually brew one off beers, ranging from Fruit Sours to West Coast IPA’s and Stout. We recently introduced our Micro NEIPA ‘Low Rider’ at 2.5% ABV. With creative labelling to match.”
JAZZ Apple
jazzapple.com/uk
Perfectly sized and just right for on the go, at school, around home, or in the office, JAZZ™ Apples are bursting with crisp, tangy-sweet flavour and always refreshing. Originating in the beautiful orchards of New Zealand and now grown by specially selected growers in the UK, they are the ideal snack apple and were voted the ‘UK’s Tastiest Apple’ at the National Fruit Show this year. JAZZ™ is an everyday, delicious, fresh natural lift, just when you need it. Perfect on their own as a healthy snack, their balanced flavour means they work fantastically in a host of recipes too! #itsjazztime
Jodie’s Cookies
jodiescookies.co.uk
Something you have never seen before with fully stuffed cookie bars and giant chunky cookies!
Just Pressed Cider
justpressedcider.co.uk
At Just Pressed Cider we produce the highest quality West Country Craft Cider. Come down and sample some deliciousness, you will not be disappointed! If you like what you taste, head to our website and we deliver to your door, nationwide.
FOODIES FESTIVAL EXHIBITORS BRIGHTON · 4-6 MAY 2024
KatKin
katkin.com
For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. We make the UK’s only fresh cat food: 100% humanquality meat, gently cooked, and frozen for freshness. We’re cutting the fluff, thinking fresh and channelling hardcore love into industry-wide change. So cats live long and cat parents can love hard without compromise.
Kent Cider Company
kentcider.co.uk
Kent Cider Co. are an awardwinning producer of craft cider. Stop by their bar for a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as the ever-popular Rhubarb or Sicilian Lemon!
La Española
laespanolaoliveoil.co.uk
Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. As a food lover, you’re probably already familiar with the benefits of using olive oil in your everyday cooking. Whether you use it to fry, grill, roast or drizzle, it’s an endlessly versatile ingredient that’s great for adding extra flavour to your food. Plus, it’s high in unsaturated fats, making it a healthier alternative to butter
FESTIVAL EXHIBITORS BRIGHTON · 4-6 MAY 2024
in both cooking and baking. Each bottle is made using 100% Spanish olives, grown locally on farms in the Andalucía region, for the most authentic taste. Keen to try yourself? Experience La Española at your local Foodies Festival this summer.
Loire Valley Wines
vinsvaldeloire.fr/en
Discover the wines of the Loire Valley region with a free minitasting of a small sample of the 50 appellations, 800km of vineyards roads and 350 cellars found in the beautiful Loire Valley.
Lucelas Premium Spirits
lucelas.co.uk
The exquisite, hand-blended Premium Chocolate & Rum Spirit Drink is a rhapsody of rich, warming rum and silky, decadent chocolate that elegantly waltzes on the palate and lingers in the memory. At the heart of Lucela’s is a promise – a pledge to deliver an exquisite, hand-blended Premium Chocolate & Rum Spirit Drink that can be savoured by all. This sumptuous spirit drink is also vegan, dairy free and free from the top 14 allergens, as defined by the European Union.
Mallory Made
mallorymade.co.uk
It’s all about the fruit. Our liqueurs are made the traditional French way on our Leicestershire kitchen and are packed with fresh local fruit. We’ve got 7 delicious liqueurs to choose from along with a selection of seasonal fruit gins and vodkas. Come and have a taste!
Minna Stoneware Ltd
minna.uk
Our incredibly versatile stoneware ceramic grater is renowned for its durability, effortless cleaning, and ability to streamline your cooking, leaving your kitchen clutterfree while minimising preptime. Handcrafted in the EU using non-toxic glazes and stoneware clay, minna stoneware grater plates are designed to be a high-quality, long-lasting option that combines functionality with aesthetics.
NANA ROSE RUM PUNCH
nanaroserumpunch.com
Expertly crafted rum punch which blends traditional techniques and classic flavours with exciting twists, which provides a taste of the Caribbean no matter the weather. A taste of the Caribbean in a glass! Authentic rum punch. As seen on ITV Love Your Weekend with Alan Titchmarsh.
O’Donnell Moonshine
odonnellmoonshine.co.uk
O’Donnell Moonshine, the once illicit alcohol, is being smuggled in so that you too can experience the notorious tastes of the 1920s with the authentic High Proof Moonshine and range of delicious liqueurs, with flavours including Tough Nut, Very Cherry, Sticky Toffee and Roasted Apple.
Oh Babu Street Food Ltd
ohbabu.co.uk
Experience the vibrant flavors of our award-winning Indian Street Food truck at festivals. Our colorful truck is a feast for the eyes, serving up amazing dishes bursting with authentic flavors. Join us for a culinary journey that’s as delightful as it is unforgettable.”
Papi’s Cocktails Ltd
papiscocktails.co.uk
Latin American Mobile Cocktail
Bar specialising in Spicy Margaritas and real Mojito’s! All of our cocktails are made using premium spirits, homemade syrups, and freshly prepared purees and juices. Shaken to order, on-the-go by our team of internationally trained mixologists. Our bestseller is our Chilli Passionfruit Margarita and has raving reviews on our Instagram!
Pitmaster BBQ & Smokehouse
pitmaster.uk
Since our establishment in early 2021, Pitmaster BBQ & Smokehouse has experienced remarkable growth and an overwhelmingly positive response from our customers. Our passion for exceptional food and dedication to creating memorable dining experiences have contributed to our success. Over the years, we have garnered a loyal customer base, and our restaurant on Wilmslow Road has become a go-to destination for barbecue enthusiasts and food lovers alike. The support and love we have received from the community have been invaluable, and we take immense pride in consistently delivering high-quality, mouthwatering dishes that keep customers coming back for more.
Portuguese
Vinhos portuguesevinhos.uk
We are a family run business of wine advocates that specialise in the importation and supply of Portuguese in D.O.C (Denominaca de Origem) and IPR (indicacao Proveniencia Regulamentada) Wine. Our aim is to seek out some of the best wines throughout Portugal and work with smaller, family-run Adegas ( vineyard’s) and bring them to the UK for all to taste and enjoy
Pots & Co
potsandco.com
Founded and run by real handson chefs, trained in some of London’s best pastry sections, Pots & Co are passionate about handcrafting simple, elegant, dessert creations; served straight from your fridge or oven, yet worthy of any bistro or restaurant table. Beautiful desserts made with just a handful of quality ingredients (& no nasty stuff).
Riverford Organic Farmers
riverford.co.uk
Riverford are mad about organic veg. We’ve been growing it for 30 years, choosing varieties for flavour and looking after our soil, wildlife and water sources. Every day we pick, pack and deliver the very best from our fields straight to your door. It’s all organic and delivery is free.
Rosemullion
Distillery
rosemulliondistillery.com
Rosemullion is a family run craft distillery set in rural Cornwall. We create our own base spirits to ensure quality, flavour and authenticity for all of our Rums, Gins and Whisky.
Rotari Cakes
rotaricakes.co.uk
Our artisanal Gelato it’s a must on the sunny day and not only, we are also proud to offer the well known macarons .
Seagull Gin & Rum seagullspirits.co.uk
Our small batch artisan local edition gin is a traditional classic with Rosemary twist and is very smooth. Our spiced Caribbean rum is shipped over and then blended here. Secret spices are then added to reveal a smooth rum.This is a sipping rum that doesn’t need a serve and can be drunk neat like a good whisky or brandy.. Come over to the stall and try some.
SLY DOG Rum
slydogrum.com
SLY DOG Rum is on a mission to elevate the spiced rum experience away from perceived snobbiness and outdated nautical themes. Instead, we produce gold award-winning spiced and flavoured rum that’s delicious, unpretentious and crafted for social beasts. In 2023, SLY DOG was crowned The World’s Best Spiced Rum at the World Rum Awards. In recent year there has been an increase in demand for premium within the rum category and SLY DOG is at the forefront of this change in consumer behaviour. Undeniably different, SLY DOG stands out from the crowd.
Cutting through stereotypes, looking beyond pirates, parrots and palm trees and connecitng to a whole new generation of rum drinkers.
Stalwart Crafts
stalwartcrafts.com
Stalwart Crafts provide rustic leather aprons for cooking enthusiasts whether they’re a BBQ fanatic or a Michelin star chef. They source our leather from dairy farms throughout the UK, Italy, and Northern Europe. The hides are a by-product when the cows are eventually butchered for their meat. The skins are tanned in their partner tannery in Walwijk, the Netherlands, before the leather is taken to their workshops - one in London, and one in Walwijkwhere their skilled craftspeople make the aprons by hand. Their craftsmen are going to make a few different varieties of colour and design to suit different tastes, including a few prototypes you can’t find anywhere else. They’ve also just started making aprons from vegan leather, made from apple pulp that’s a waste product from the fruit juice industry in Italy. The aprons are made to be resistant and long lasting, meaning you only need one for the rest of your life.
Stella Artois
Unfiltered stellaartois.com
STELLA ARTOIS UNFILTERED, THE AWARD-WINNING TASTE. Our Belgian brewmasters have honoured the brewing methods of the past to craft this super premium unfiltered lager (ABV 5%). Bursting with natural
flavour. Pass by our truck for a FREE sample & savour a Chalice of Stella Artois Unfiltered!
Tini’s Tacos
Instagram @tinistacos
Tini’s Tacos was formed in 2023 by hospitality duo Adam & Steph, we have a combined 25 years’ experience in the industry and a real love for Tacos… which is why we started a Taco Street food Stand - Tini’s Tacos! Our menu is comprised of tacos with either slow cooked chicken, beef or pork options, garnished with handmade pickles. We also have vegan and gluten free options.
Truffle Guys
truffleguysuk.com
Truffle condiments.
Wicker Basket
wickerbasketdrinks.com
We are the UK’s first Tea Spritz company and our mission is to provide more delicious choices of RTD (ready-to-drink) drinks in the most natural and ethical way possible and our basic concept of combining two of the UK’s most loved drinks- Tea and Alcohol showcases the tradition and some of the best produce that this country has to offer. We are creating a new British classic!
Wine That’s Fruit
winethatsfruit.com
Wine That’s Fruit offers you exciting new British wines
made from fruits other than grapes. They are vegan friendly, naturally gluten-free and contain no additives or added sulphites. They are served up only in cans to help save our planet and are ready to drink wherever you are.
Wise Tree Oil Ltd
wisetreeoil.com
From the enchanting Stamatelou olive groves by Lake Korission, a blend of ancient Lianolia, planted by Venetians 800 years ago, and native Greek Koroneki. Hand-picked, coldpressed, unfiltered, this ‘treeto-bottle’ Extra Virgin Olive Oil captures Corfu’s essence, offering one of the world’s finest, purest, most fragrant oils available anywhere.
Wriggle wrigglefoods.com
On the hunt for the ultimate alternative to meat? Look no further. Wriggle creates mouthwatering burgers and meatballs using crickets – the original superfood. Naturally packed with protein, omegas and gut friendly fibres, crickets are the most sustainable animal protein out there. Wriggle is here to show that delicious doesn’t have to cost the planet or your health. Wriggle – More Bounce to the Ounce. Wriggle will be cooking up some burger magic. Don’t miss out on the hype!”
Theatre Timetable
saturday 4 may
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
la espaÒola
Chefs Theatre
12pm James Golding & Tom Surgey, Table Talk Foundation
1pm Alex Webb, MasterChef: The Professionals Champion
2pm Paul Peters, Amberley Castle
3pm Jamie Halsall, Cin Cin
4pm Peter Danatus, Burnt Orange
5pm Rishi Anand, The Permit Room
Pots & CO
Cake & DESSERTS Theatre
11.30am Let’s Do Brunch Bagels with Larah Bross
12.30pm Gemma Ogston, Gemma’s Wholesome Kitchen
2.30pm Belgian Buns with TV’s Bake With Jack
3.30pm Perfect Patisserie with Julien Plumart
4.30pm Brazil Nut Chocolate Torte with Luisa Pringle of Love By Luisa
Lumberjaxe Fire Stage
12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
2.15pm The Taco’ver – it’s all about Tacos!
Different flavours, toppings and ways to create 3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
11.30am Hoffman and Rathbone Sparkling Wines with Joe Wadsack
12.45pm The Best English Wines with Tom Surgey
1.30pm Loire Valley Wines
2.30pm Citrus Cocktails Through Time and Space with Tom Surgey
3.30pm Chapel Down Wines
4.30pm Permit Room Cocktails with Jake Odlum
5.30pm Bolney Wine Estates with Joe Wadsack
6.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Cupcakes with Kiddy Cook
Nigel Brown Cook School
Sessions at 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliners – Scouting For Girls
11am Rock Choir 12pm Nadia Moon
12.20pm Barulho
12.40pm Rock Choir
1.30pm Nadia
2.10pm Ministry Of Anthems
3pm Majestix
3.30pm Barulho
3.50pm Galaxy Thief
4.50pm Blunter Brothers
5.40pm Majestix
7.15pm Scouting For Girls
Theatre Timetable
sunday 5 may
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
la espaÒola
Chefs Theatre
12pm Alun Sperring, The Chilli Pickle
1pm Michael Bremner, 64 Degrees
2pm Dave Mothersill, Furna
3pm Steven Edwards, .etch
4pm Lee Parsons, The Parsons Table
5pm Tom Rhodes, MasterChef Champion
Pots & CO
Cake & DESSERTS Theatre
11.30am Let’s Do Brunch Bagels with Larah Bross
12.30pm Justin Gourlay of Open Bakery
1.30pm Chocolate Ganache Drip on a Buttercream Cake with Becky Pearson of Rose Petal Cake Company
2.30pm Passionfruit Curd Meringue with Real Patisserie
3.30pm Brazil Nut Chocolate Torte with Luisa Pringle of Love By Luisa
4.30pm Choc Chunk Cookies with Cielo Cakery
Lumberjaxe Fire Stage
12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create
3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
11.30am Charlie O’Brien, Silent Noise Wines
12.30pm Hoffman and Rathbone Sparkling Wines with Joe Wadsack
1.30pm The Best English Wines with Tom Surgey
2.30pm Loire Valley Wines
3.30pm Chapel Down Wines
4.30pm Bolney Wine Estates with Joe Wadsack
5.30pm Citrus Cocktails Through Time and Space with Tom Surgey
6.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Cupcakes with Kiddy Cook
Nigel Brown Cook School Sessions at 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliner – Sister Sledge 11am Rock Choir
11.30am Erica Jean
12.30pm Rock Choir
1.30pm Livvy English Band
2.30pm Lyra
3.30pm Fond Of Rudy
4.30pm Funk Odyssey Band
5.20pm Fond Of Rudy
6.10pm Funk Odyssey Band
7.30pm Sister Sledge
Theatre Timetable monday 6 may
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
la espaÒola
Chefs Theatre
12pm Mark Charker, The Bell at Ticehurst
1pm Will Devlin, Birchwood
2pm Sophie Taverner, LOST in the Lanes
3pm Sam Pryor, Fourth & Church
4pm Oscar Kirkpatrick, Riddle & Finns
5pm Thomas Leatherbarrow, TLC Gourmet
Pots & CO
Cake & DESSERTS Theatre
11.30am Let’s Do Brunch Bagels with Larah Bross
12.30pm Cocoa Butter Edible Painting Techniques with Becky Pearson of Rose Petal Cake Company
2.30pm Gemma Ogston at Soho House
3.30pm Triple Chocolate Chunk Cookies with Cielo Cakery
4.30pm The End of the Show Show with Larah Bross
Lumberjaxe Fire Stage
12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create
3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
11.30am Charlie O’Brien, Silent Noise Wines
12.30pm Hoffman and Rathbone Sparkling Wines with Joe Wadsack
1.30pm The Best English Wines with Tom Surgey
2.30pm Loire Valley Wines
3.30pm Chapel Down Wines
4.30pm Bolney Wine Estates with Joe Wadsack
5.30pm Citrus Cocktails Through Time and Space with Tom Surgey
6.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Cupcakes with Kiddy Cook
Nigel Brown Cook School
Sessions at 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliners – Symphonic Ibiza
11am Rock Choir
11.20am Duane Forrest
12.15pm Rock Choir
1.15pm Caitlin McCarthy Band Band
2.15pm The Ogretones
3.15pm H. Eldritch
4.05pm The Soul Steppers
4.55pm H. Eldritch
6.15pm Symphonic Ibiza