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.
Swiss Chard Vichyssoise with Sun-Dried Tomato Crostinis
Vichyssoise, a velvety and luxurious soup, finds a new twist in this recipe by incorporating the earthy flavours of Swiss chard. With the addition of La Española’s extra virgin olive oil, this dish gains a touch of Mediterranean richness.
Serves 4
For the Vichyssoise:
100g La Española extra virgin olive oil
300g chopped leeks
300g diced potatoes
800ml water
200g chopped spinach
For garnish:
Chopped hazelnuts
Black pepper
Black sesame seeds
Sprout tops
La Española extra virgin olive oil
For the crostinis:
La Española olive oil spray
8 slices of bread
1 garlic clove
25g sun-dried tomatoes
4 tablespoons of water
15g grated Parmesan cheese
For garnish:
Black sesame seeds
La Española extra virgin olive oil
In a saucepan over a low heat, combine the olive oil and the chopped leeks. Cook for 10 minutes, then add the diced potatoes. Cook for an additional 10 minutes, then add the water and chopped spinach. Continue cooking until the potatoes are tender. Blend with a blender until the vichyssoise is creamy and smooth.
Crostinis : Spray the bread slices with olive oil and toast them in a frying pan until golden and crispy. Rub them with the peeled garlic clove. Blend the remaining ingredients and spread onto the bread slices.
Serve the soup either cold or hot, garnished with chopped hazelnuts, black sesame seeds, sprout tops and drizzle over with La Española extra virgin olive oil, accompanied by the sun-dried tomato crostini’s.
Use extra virgin olive oil for authentican taste
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.
VIETNAMESE RICE NOODLE SALAD WITH HALLOUMI
For the carrot pickle
1 carrot, julienned 3 tbsp rice vinegar
½ tsp sugar
Pinch of salt
For the dressing
2 tbsp fish sauce
1 small clove of garlic, crushed
1 red chilli, finely chopped (deseed if you prefer a milder heat)
2 tbsp lime juice (approx. 1½ limes)
1 tbsp rice vinegar
2 tsp sugar
1 tsp water
For the salad
100g vermicelli rice noodles
neutral oil, to fry 125g halloumi, cut into slices 1 tbsp sweet chilli sauce a handful of fresh mint leaves a handful of fresh coriander leaves
1 little gem lettuce
2 tbsp salted peanuts, chopped 1 lime, cut into wedges
Combine the ingredients for the carrot pickle in a bowl and set aside.
Cook the noodles according to the packet instructions, then drain and rinse. Set aside. Combine the ingredients for the dressing in a small bowl. Taste and add any extra fish sauce, lime or sugar as needed. Set aside.
DOMINIQUE
WOOLF is the winner of the Great Cookbook Challenge. See Dominique in the La Española Chefs Theatre on Sunday 23 June at 4pm
Heat a non-stick frying pan over a high heat and add a drizzle of oil. When hot, add the halloumi and cook for 1 minute or so on each side, until golden. Turn off the heat, then drizzle over the sweet chilli sauce and coat.
To serve, divide the noodles, herbs, lettuce, carrot pickle and halloumi between two plates. Pour the dressing over the noodles and salad. Scatter over the peanuts and serve with wedges of lime.
Top tip
To make this dish vegan, use soy instead of fish sauce, and crispy fried tofu instead of halloumi
The Asian Pantry by Dominique Woolf (Penguin Michael Joseph, £22) Photographer credit: Uyen Luu
SOY SAUCE CHOCOLATE POTS
3 digestive biscuits
200g milk chocolate, chopped
150ml double cream
50ml milk
1 tsp light soy sauce
Place the digestives in a bowl and crush with a rolling pin. Set aside.
Place the chocolate in a heatproof bowl. Heat together the cream and milk in a small pan over a medium-low heat. Bring to a simmer, turning off the heat just before it boils. Pour the milk over the chocolate and leave for a minute, then stir to combine. Add the soy sauce. The mixture should be silky smooth.
Divide the crushed digestives between 4–6 ramekins or espresso cups. Pour in the melted chocolate and leave to cool, then place in the fridge for around 2 hours to set.
DOMINIQUE
WOOLF is the winner of the Great Cookbook Challenge. See Dominique in the La Española Chefs Theatre on Sunday 23 June at 4pm
The Asian Pantry by Dominique Woolf (Penguin Michael Joseph, £22) Photographer credit: Uyen Luu
CURED SALMON WITH CRAB, FENNEL AND AVOCADO CREAM
Serves 6
700g piece of organic salmon
fillet from the thick end, skin on 500g rock salt
500g caster sugar
200g lemongrass, finely chopped
25g white peppercorns
25g coriander seeds
½ bunch of coriander, chopped finely grated zest of 1 lemon sea salt and freshly ground white pepper
For the lemon dressing
1 tbsp olive oil
1 shallot, finely diced finely grated zest and juice of 1 lemon
25ml chardonnay vinegar or white wine vinegar
50ml lemon oil
For the avocado cream
2 very ripe avocados
½ tsp lemon juice
To serve
1 head of fennel, trimmed
50g white crab meat, preferably from the south coast of england
1 tbsp chopped chives
a little olive oil
10g farmed caviar, such as sevruga (optional)
a little coriander cress or a few coriander leaves
Clean any scales off the fish skin with the back of a large knife, then score the skin at 3cm intervals, being careful not to cut too far into the salmon flesh. Wash the salmon, check for any remaining bones and then place it in a deep dish. Mix together the rock salt, sugar, lemongrass, spices, coriander and lemon zest and sprinkle this mixture over the fish. Cover with cling film, place in the fridge and leave for 12 hours, turning after 6 hours.
Remove the salmon from the cure, rinse well and pat dry. Place on a plate, cover with a clean cloth and leave in the fridge for 2 hours. Then use a long, thin knife to slice the salmon down and off the skin, leaving the dark blood line on the skin. Arrange the slices on each serving plate in a circle, cover with cling film and return to the fridge.
To make the lemon dressing, heat the olive oil in a small pan, add the shallot and sweat until softened but not coloured. Add the lemon zest and juice and simmer until the liquid has reduced by half. Add the vinegar and simmer until reduced by a third. Remove from the heat and whisk in the lemon oil.
Adjust the seasoning and then chill. For the avocado cream, halve, stone, peel and chop the avocados. Toss with the lemon juice, then place in a food processor or blender and blend to a smooth purée; if it is too thick to blend, you can add a few drops of water to help keep it moving.
Season with sea salt and place in a piping bag (it’s not absolutely necessary to pipe the avocado cream but storing it in a piping bag helps it keep its colour). Place in the fridge. Cut the fennel lengthwise in half and shred it very finely, preferably with a mandolin. Toss the fennel with a teaspoon of the lemon dressing, season with sea salt and set aside.
To serve, spoon a teaspoon of lemon dressing on to each portion of salmon and rub it all over the fish. Put the crab in a small bowl with the chives, a little olive oil and some salt and pepper and mix well. Sprinkle the crab over the plates of salmon, place the fennel on top, then add 5 dots per plate of the avocado purée, followed by the caviar, if using. Garnish with the coriander and then serve.
JEFF GALVIN is a chef, restaurateur and co-founder of the Galvin Restaurant Group. See Jeff in the La Española Chefs Theatre on Saturday 22 June at 2pm
KALE, SUGAR SNAPS, RADISHES, PISTACHIOS AND CECINA SALAD
1 handful kale, sliced
1 handful green beans
100g cooked chickpeas
3 sprigs basil
2 tbsp pistachios, peeled
50g smoked Spanish Cecina beef, finely diced
50g fresh requeson cheese (ricotta will do)
100ml extra virgin olive oil
1 lemon, zest and juice
Sprinkle chili flake Salt
In the smallest saucepan you have over the lowest heat you have, drizzle with half the olive oil and add the pistachios and the Cecina. Let it come to a point when you see it is starting to fry very gently and turn of the heat. Set it aside.
Place a small saucepan full of water over high heat and bring to the boil. Add the green beans and cook for 3 to 5 minutes depending on the thickness and plunge in cold water. Drain and pat dry.
Cream the fresh cheese in a food processor for about 15 seconds with a couple of tbsp of water, a drizzle of oil and a squeeze of lemon.
OMAR ALLIBHOY
is The Spanish Chef and founder of Tapas Revolution. See Omar in the La Española Chefs Theatre on Friday 21 June at 5.30pm
Place the kale, green beans, chickpeas in a bowl and toss them with the lemon juice, the pistachios and Cecina dressing and a pinch of salt.
Smear a bed of the fresh requeson cheese on a plate. Pile the salad in the middle, drizzle extra virgin olive oil and sprinkle with the chili flake and the lemon zest
SMOKED BACON, CARAMELISED ONION & RED LEICESTER TART
Serves 4 – 6
150g smoked bacon lardons
150g red onions
150g Red Leicester cheese
2 tbsp balsamic vinegar
1 tbsp caster sugar
1 tbsp olive oil
Salt & pepper
180ml whole milk
180ml double cream
3 large eggs
1 pack shortcrust pastry
THOMAS FRAKE was the Champion of MasterChef 2020. See Thomas in the La Española Chefs Theatre on Saturday 22 June at 1pm
Heat an oven to 180°C fan. Line a loose bottom tart tin with shortcrust pastry. Top with baking paper and baking beads and blind bake for 15 minutes or so. Remove the paper and beans and cook for a further 15 minutes until light golden brown.
In a frying pan over a medium heat, cook the bacon lardons until cooked through but not crispy.
Finely slice the red onions. In a saucepan over a medium heat, gently sweat the red onions in olive oil, with a pinch of salt, for 15 minutes. Add the balsamic
vinegar and sugar, and simmer on low for a further 10 minutes until sweet and sticky.
Whisk together the eggs, whole milk, and double cream. Season with a pinch of salt. Scatter the cheese, bacon, and onions over the tart base, and then cover with the egg mixture. Bake at 180°C fan for 20 to 25 minutes, or until set.
· 21-23 JUNE 2024
PISTACHIO MARBLE CAKE
For the cake batter
100g unsalted butter, softened
300g golden caster sugar
3 large eggs
130g double cream
240 plain flour
8g baking powder
1tsp salt
For the pistachio batter
90g pistachio paste
For the chocolate batter
15g cocoa powder
½ tbsp milk
For the chocolate glaze
135g dark chocolate
135g milk chocolate
75g vegetable oil
To decorate
Chopped pistachios
Pistachio paste
MATTY EDGELL was the winner of Great British Bake Off 2023. See Matty in the Pots & Co Cake & Desserts Theatre in Edinburgh on Sat August 3.
Preheat oven to 170ºC and grease and line a 2lb loaf tin. To make the sponge, beat together the butter and sugar until light and pale. Individually add the eggs, beating well between each addition.
Add the cream, flour, salt and baking powder and fold until just combined. Once combined, divide the batter evenly between two bowls.
To make the pistachio batter, remove 3 tbsp of the batter from one of the bowls and combine with the pistachio paste. Fold the mix into one of the reserved bowls of batter, place in a piping bag and set aside.
To make the chocolate batter, remove 3 tbsp of the batter from the unused bowl and combine with the cocoa powder and milk. Fold the mix into the larger bowl of batter until just combined, place in a piping bag and set aside.
Fill the tin, pipe alternating lines of batter. To create the marbled effect, use a skewer to swirl through the batter.
Bake for 40-45 minutes, or until a skewer comes out clean. Once baked, allow to stand in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, place in the freezer for 10 minutes to firm up.
To make the glaze, place the chocolates into a heatproof bowl and melt over a bainmarie. Once melted, add the oil, mix and transfer into a jug. Place the sponge onto a wire rack over a lipped baking tray lined with clingfilm. Pour the glaze over the cake, covering completely. Once covered, use the clingfilm to pick the excess glaze up and place back into the jug. Repeat this process until the entire cake is completely coated in chocolate.
Allow the chocolate to set slightly before drizzling over the pistachio paste and sprinkling over the chopped pistachios. Transfer to a plate and serve.
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.
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 5 star reviewed 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.
Star power
Taste the sunshine
It’s Bake Off vs MasterChef this weekend, as GBBO favourite Dana Conway shares some of her tasty recipes in the Pots & Co Cake & Dessert Theatre. Don’t miss her session on Saturday 22 June at 2.30pm. Meanwhile MasterChef finalist Anurag Aggarwal joins us in the La Española Chefs Theatre on Sunday at 3pm. A big hit at his 2023 Foodies Festival appearances, Anurag will be showing off the skills that took him all the way to the finals.
All rise
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.
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
Fresh from their latest UK tour, the Blue boys are back together and it feels so good! See Duncan, Lee, Simon and Anthony performing live on the Musicians Against Homelessness Music Stage on Sunday 23 June
After all, sorry really will be the hardest word if you miss out on their set that will take you straight back to your teenage years.
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.
CHELMSFORD · 21-23 JUNE 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Beckfords Rum beckfordsrum
Unleash your inner pirate with Beckford’s Rum Spirits! Discover an array of awardwinning spirits, including flavoured and dry-aged rums - ranging from 25-65% abv. Award winning range of flavoured and aged rums/ Caramel, Coconut, Banana, Spiced, Aged, Delicious Rum Punch - Come and taste you wont be disappointed
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.
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.
Essex Bakery Ltd
essexbakery.co.uk
Handmade chocolate brownies and Blondies made in small batches, using the finest available ingredients. Essex Bakery are solely a gluten free bakery making the finest sweet treats for all the family to enjoy.
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.
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)
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.
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 industrywide change. So cats live long and cat parents can love hard without making compromises.
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 and 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 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.
Little Luna Bar
littlelunabar.co.uk
Introducing our handcrafted rustic Rice horsebox wine bar, offering a stunning selection of wines personally chosen from our local Hertfordshire wine merchants. We only serve wines we would happily enjoy a second glass of ourselves.
Lumberjaxe Food Company
lumberjaxefoodcompany.co.uk
Lumberjaxe Food Company will be bringing live-fire cooking to the festival in association with BBQ magazine, our media partner. Meat, fish and vegetables elevated in the great outdoors – seared on grills, nestled in coals or hung over fire bowls. Where’s the party? Follow the smoke. BBQ specialists LumberjAxe and pitmaster James Brace will be cooking on the Weber and the Kadai, with meat from The Village Butchers in Essex and charcoal from Big K. Head to the Fire Stage for food, fire and friendship, inspiring, educating and entertaining in equal mouth-watering measure.
Lodoland
lodoland.co.uk
Lodoland specialises in dessert treats. Our flagship product is a Polish twisted ice cream with a unique consistency - a must-try during summer! We also offer delicious waffles - soft on the inside yet golden crispy on the outside. Combine with your favourite toppings for a mouthwatering delicacy.
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
FESTIVAL
CHELMSFORD · 21-23 JUNE 2024
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!
Peppered Palette
Ltd
toadsweat.uk
Peppered Palette crafts an exhilarating blend of sweetness with a spicy kick. Our unique offerings include dessert hot sauces, frozen chili cheesecakes on a stick, spicy hot chocolate mixes, and chilli-flavoured ice creams, all designed to tantalize your taste buds with an unforgettable fiery twist. Visit our stand and give it a try.
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.
Riverford Organic Farmers
riverford.co.uk
Riverford are mad about organic veg. We’ve been growing it for 30 years, choosing the best varieties for flavour and looking after our soil, wildlife and water sources. Every day we pick, pack and deliver the very best quality veg from our fields straight to your door. It’s all organic and delivery is free. Come to our stall to find out more.
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).
Rotari cakes
rotaricakes.co.uk
Our artisanal Gelato it’s a must on sunny days and not only that, we are also proud to offer the well known and delicious macarons .
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
People these days are all about the food. They’re all about quality ingredients and punchy flavours. About making meals at home that are as memorable as they are delicious - be it breakfast, lunch, dinner or dessert. And so Truffle Guys was born.
Willobeans
willobeans.co.uk
Barista coffee, smoothies, ice coffee, frappes, espresso martini, Baileys ice latte, ice teas.
Theatre Timetable
friday 21 JUNE
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
3.30pm Alex Webb, MasterChef: The Professionals Champion
4.30pm Thomas Leatherbarrow, TLC Gourmet
5.30pm Omar Allibhoy, The Spanish Chef
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels with Larah Bross
4pm Eloise Durrant – C4’s Extreme Cake Makers
5pm Mariah of the Finest Fudge Co
Lumberjaxe Fire Stage
2.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
3.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
4.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create
5.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
6.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
3pm Ultimate Provence rose wines with Joe Wadsack
4pm Beer Tasting with Foodies Expert
5pm Silverhand Estate English sparkling wine with Joe Wadsack
6pm Summer Spritz with Joe Wadsack
MAH Music Stage
Headliners: Symphonic Ibiza
2pm Rock Choir
2.50pm Two Ways Home
3.50pm Rock Choir
4.50pm Funk Odyssey Band
5.40pm The Ogretones
6.30pm Funk Odyssey Band
8pm Symphonic Ibiza
Theatre Timetable
SAturday 22 june
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 Thomas Frake, MasterChef Champion
1pm Tom Clarke, The Windmill
2pm Jeff Galvin, Galvin Restaurant Group
3pm Alex Webb, MasterChef: The Professionals Champion
4pm Chris Ball, Galvin Green Man
5pm Nigel Brown, Nigel Brown Cook School
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
12.30pm Mariah of the Finest Fudge Co
1.30pm Viennese Swirl Biscuits with Blossom Bakery
2.30pm Great British Bake Off star Dana Conway
4.30pm Baking with the Copper Pot Cafe
5.30pm Eloise Durrant – C4’s Extreme Cake Makers
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
12.30pm Spirits of Virtue with Joe Wadsack
1.30pm Ultimate Provence rose wines with Joe Wadsack
2.30pm Beer Tasting with Foodies Expert
3.30pm Silverhand Estate English sparkling wine with Joe Wadsack
4.30pm Summer Spritz with Joe Wadsack
Kids Cookery Theatre
Make Rainbow Veggie Wraps with Stir It Up
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliner: Boyzlife 11am Rock Choir
12.05pm Duane Forrest
12.45pm Rock Choir
1.35pm Duane Forrest
2.15pm The Jackson Line
3.15pm Number 7
4.05pm FNKHAUS
5.05pm Soul Sisters
5.55pm Number 7
7.15pm Boyzlife
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
Theatre Timetable sunday 23 june
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 Thomas Frake, MasterChef Champion
1pm Gold, Gordon Ramsay’s Next Level Chef
2pm Paul Wendholt, Kintsu
3pm Anurag Aggarwal, MasterChef Finalist
4pm Dominique Woolf, Great Cookbook Challenge Winner
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
12.30pm Jackie Eaglestone of Mayfield Bakery
1.30pm Giovanni Di Sarno of Mayfield Bakery
2.30pm Jamaican Rum Cake with Sweet Dem Sugar
3.30pm Honey Cake with Muna Cakes
4.30pm Baking with the Copper Pot Cafe
5.30pm 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 – reversedseared 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
12.30pm Spirits of Virtue with Joe Wadsack
1.30pm Ultimate Provence rose wines with Joe Wadsack
2.30pm Beer Tasting with Foodies Expert
3.30pm Silverhand Estate English sparkling wine with Joe Wadsack
4.30pm Summer Spritz with Joe Wadsack
Kids Cookery Theatre
Make Rainbow Veggie Wraps with Stir It Up Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue 11am Rock Choir
11.45am Faith Louise
12.25pm Rock Choir
1.15pm Faith Louise
1.55pm Livvy English Band
2.35pm Passing Ships
3.35pm Marylebone Jelly
4.25pm Caitlin McCarthy Band
5.15pm Marylebone Jelly
6.30pm Blue
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)