EDINBURGH · 2-4 AUGUST 2024
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.
Truffle Aioli - Garlic Mayonnaise
Aioli stands as a cornerstone of Spanish cuisine, cherished for its rich flavour and creamy texture. We’ve elevated this classic by adding La Española Truffle Olive Oil to the mix. Enjoy it as accompaniment to Spanish tapas or vegetable sticks. It is delicious as a dip with fried potatoes.
You will need a blender for this recipe.
Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
1 egg yolk
1 tbsp lemon juice
½ tsp salt
2 cloves of garlic
200ml La Española Light In
Place the egg yolk, lemon juice, salt, garlic cloves and the oils in a small jug.
Use a hand held blender to blitz all the ingredients, starting at the bottom before slowly bringing to the top, until the mixture completely emulsifies.
tip
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. FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
Colour Olive Oil
30ml La Española Truffle Olive Oil
TIP: If your mayonnaise splits, then it can be recovered. Start again with a clean jug with a small amount of water at the bottom. Blend slowly whilst you pour in the split mixture.
KING SCALLOP WITH BROWN CRAB, BARLEY AND SPINACH
Serves 4
200g pearl barley, soaked overnight in water
150g crabmeat, white and brown
1 shallot, finely diced
Small bunch spinach, shredded
1 carrot, cut into small dice
3 cloves garlic, finely minced
Small bunch chopped parsley
50g butter
400ml shellfish stock/cooking liquor from the clams
85g cheddar cheese, grated
150ml white wine
Salt/pepper
For the scallops
4 king scallops
25g butter, unsalted ½ lemon
GARY MACLEAN is a MasterChef: the Professionals champion and chef-patron of Creel Caught. See Gary in the La Española Chefs Theatre on Sunday 4 August at 4pm
To cook the barley. heat a saucepan, add ½ of the butter then add the chopped shallot, diced carrot and garlic and sweat for 3-4 minutes without colour.
Now add the soaked barley and cook for 2 to 3 minutes then pour in the wine and reduce until the wine has totally evaporated.
Once the wine has been absorbed, start to add the stock a ladle at a time making sure the previous ladle of stock has fully been absorbed.
Continue this method until all the stock has been absorbed and the barley is cooked.
Check seasoning; add crabmeat, spinach and parsley. For the scallops, make sure the scallop is clean and dry pan and sear on one side until golden brown.
Remove the pan from the heat and flip over the scallop. Add the butter and a little squeeze of lemon juice.
Remove from the pan and serve with the barley top with some pea shoots.
MONKFISH MOLEE
4 garlic cloves (minced)
2 green finger chillies
2 cm piece root ginger, peeled & minced.
3 tbsp coconut oil
1 small onion, finely sliced or diced (110g).
5-10 curry leaves
5g-coriander leave.
¼ tsp ground saffron
¼ tsp salt
200ml coconut milk
155ml boiling water.
2 tbs black mustard seeds
1tbs fenugreek
150g - 250g monkfish fillets, cut into 2cm-wide pieces.
1 medium tomato, coarsely chopped.
ANKUR DIWAN is the Executive Sous Chef at W Edinburgh. See Ankur in the La Española Chefs Theatre on Saturday 3 August at 5pm
Place the garlic, chilies, and ginger together in a food processor and process until smooth.
Heat the coconut oil in a frying pan and fry the onion for 4 to 5 minutes until translucent. Add the chopped tomatoes and cook over medium heat.
Stir in the garlic, chili, and ginger mixture with salt. Fry for two minutes then, add 100ml coconut milk with 155ml boiling water and saffron.
Simmer for two minutes and then blend the sauce. Add the sauce back to the pan, add the fish pieces and gently simmer for 5-6 minutes.
In a small pot heat some oil, then add your curry leaves, black mustard seed, and fenugreek seeds, and cook for 1 minute.
Pour over the sauce. Serve with coconut rice.
GRILLED COURGETTES, GREEN GODDESS DRESSING AND DUKKAH
Serves 4
One large or two medium courgettes per person
For the dressing
300g Greek yoghurt
80ml olive oil
4 cloves of garlic
1 lemon, zested and juiced
Two handfuls of soft green herbs (Parsley, mint, basil, coriander, oregano)
For the dukkah
100g whole almonds
100g whole blanched hazelnuts
5g fennel seeds
10g cumin seeds
5g dried chilli flakes
For the dukkah
Preheat the oven to 180ºC. Toast the nuts together in the oven until golden brown. Toast the spices all together until fragrant and a little coloured.
Semi crush the nuts in a pestle and mortar - you want some completely crushed and some just a little crushed.
Grind the spices separately, mix together and season with a little salt.
For the dressing
Blend 4 cloves of garlic with 250g yoghurt and 50ml olive oil. Roughly chop your choice of herbs and lemon zest, then blend with the yoghurt, taking care not to blend for too long, as the herbs may oxidise and blacken.
LLOYD MORSE is chef-patron of The Palmerston.
See Lloyd in the La Española Chefs Theatre on Saturday 3 August at 12pm
Slice the courgettes in half lengthwise. Season with salt and olive oil, and place cut side down on to grill or a frying pan on medium heat.
Cook without turning until the courgettes have a deep dark colour, nearly burnt.
Flip and grill for another minute or two on the other side, don’t give the opportunity to overcook, let them stay a little under.
Remove from the grill and place on a plate or platter. While still hot, sprinkle some nice salt over them and a good grind of fresh black pepper.
To serve, dress the courgettes liberally with the green goddess dressing and then dukkah.
STUFFED COURGETTE FLOWERS
Courgette flowers
Breadcrumbs
Cheese
Cream cheese
Basil. Chopped
Lemon zest
Garlic clove, grated
Plain flour
Sparkling water
Salt & pepper
Oil, for deep frying
SARAH RANKIN is a MasterChef Finalist and the author of Kith. See Sarah in the La Española Chefs Theatre on Saturday 3 August at 4pm
Make sure the courgette flowers are as fresh as can be. Ideally, they should be picked and cooked the same day as they wilt in an instant and can become very difficult to stuff without tearing.
First, remove the stamen by pinching it between a finger and thumb and gently removing it without damaging the petals. It’s always worth checking for beasties too. Just give them a little shake to dislodge them.
The filling is made by toasting some breadcrumbs with salt and pepper until warm and a little crisp, but not coloured. Their higher temperature will help to bind the filling.
You can use any cheese you like really, as long as there is a little cream cheese or ricotta in there to help it all come together. I used half a Wee Comrie from Strathearn Cheese Co, which is a soft and delicately flavoured Camembert-style cheese, some grated Gouda that was a substitution for Gruyere in my supermarket shop, and a couple of tablespoons of cream cheese to bind.
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 GALETTE DES ROIS
TM Ingredients
1 JAZZ ™ Apple - peeled, cored and finely diced
450g puff pastry
2 tbsp apricot jam
100g ground almonds
100g unsalted butter - softened
100g caster sugar
½ zest of 1 orange
2 eggs - beaten
2 tbsp Goslings Black Seal rum
Pinch of salt
JAZZTM Apples are proud exhibitors at Foodies Festivals around the country. Visit the JAZZTM Apples stand to find out more
Heat the oven to 200ºC.
Divide the pastry into two pieces and roll each until approximately 3-4mm thick. Cut into equal rounds, approximately 25-30cm.
Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch. Chill in the fridge while you make the frangipane.
To make the frangipane filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, rum, and diced apple.
Remove the pastry from the fridge, then spoon the filling over the apricot jam and spread evenly.
Brush the edges of the pastry with water, then cover with the second piece of pastry. Press the edges to seal, then mark the top with a pattern. Brush with the other beaten egg and place in the oven.
Bake for 25-30 minutes until golden.
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
DIRTY SHIRLEY WITH 7UP® ZERO SUGAR
Ingredients
120ml 7UP® Zero Sugar
1 or 2 tbsp grenadine syrup
30ml vodka
Splash of cherry juice from maraschino cherries
Maraschino cherries, for garnish
Mix together 7UP® Zero Sugar and grenadine syrup to make a Shirley Temple.
In a cocktail shaker, combine all ingredients.
Shake vigorously and pour over ice.
Top with maraschino cherries - you can thread them on a cocktail stick for style.
7UP® Zero Sugar is the proud sponser of our Drinks Theatre at Foodies Festival
Edinburgh.Joinus inthetheatreto learnmore
EDINBURGH · 2-4 AUGUST 2024
Going green Mysterious chef
Join celebrity chef 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.
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
Peter Andre might be best known for his music career, but he’s also a passionate home cook on a mission to transform healthy eating. His latest book, #ItsFine, aims to help everyone eat the things they enjoy and lose weight at the same time. Peter will be joined on stage in the La Española Chefs Theatre by Great British Menu finalist Jacqueline O’Donnell, former chef-patron of Glasgow’s The Sisters.
star baker
Join us in the Pots & Co Cake & Dessert Theatre to watch Great British Bake Off winner Matty Edgell showing off the skills that took him to the top. Already a firm Foodies favourite, Matty will appear on Saturday 3 August at 1.30pm.
Ring of fire
All rise
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 stage on Saturday 3 August
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.
FOODIES FESTIVAL EXHIBITORS
EDINBURGH · 2-4 AUGUST 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Aldomak
confectious.co.uk
Aldomak has been crafting traditional Scottish treats since 1932, establishing themselves as Glasgow’s number one confectioner. The delights of Confectious and Bonnie Glen are inspired by retro recipes, passed down through generations of crafty confectioners. Handmade in small batches in Glasgow and loved across throughout Scotland and beyond. Come along to our stand and see our selection.
Annie’s
Herb Kitchen
www.anniesherbkitchen.co.uk
I will bring amazing herbal salts for cooking...the strongest garlic salt, pleasant Smoked Chilli salt and much more....
Beckfords Rum beckfordsrum.com
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 won’t be disappointed.
Bellissimo Vino
Edinburgh bellissimovino.co.uk
A wine and fizz bar serving you all delicious artisan wines from across Italy. Also, some incredible craft beers and spritz cocktails will be on the menu. All our products we serve cannot be found anywhere else in the UK or supermarket. Come swing by our bar for some great vibes and wine!
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.
Costco Wholesale costco.co.uk
Costco Wholesale is a membership warehouse club, dedicated to bringing our members quality goods and services at the lowest possible prices. We provide a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one. We are confident in the quality and value of our products,
and we stand behind them with our guarantee of satisfaction.
Costco costco.co.uk
We are a membership only warehouse, bringing you the best quality products at the lowest possible prices. At Costco, you’ll find everything from groceries and electronics to clothing and cleaning supplies - all in one warehouse.
Dishoom store.dishoom.com/
An eclectic mix of Dishoom favourites to discover. Explore our first-class selection of finest gifts and sundries for your at-home enjoyment.
Edinburgh Mobile cafe contact@edinburghmobilecafe. com
We are an eco coffee bike, we sell very high quality specialty coffee.
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.
Fergie’s Kitchen
fergieskitchen.co.uk
Vegan Food Done Good!
Fergie’s Kitchen- street food that people in Scotland love, with unusual twists- all fresh, unique and full of flavour!
Voffee n’stuff- Fergie’s wee bro, hot and cold drinks and vegan snacks- only local producers.”
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)
Isle of Bute
Smokehouse
butesmokehouse.com
We have been proudly smoking Scottish Fish & Fayre on the West Coast of Scotland since 1888. Each part of our process is artisanal. Our smokers, located on the idyllic Isle of Bute, hand cure, smoke and slice our product to perfection, Using our 130-year-old kiln, as seen on Rick Stein’s Food Stories.
Just Baked facebook.com/
JustBAKEDbakes
A selection of traditional baked
goods. Handmade and ‘just baked’. Bring back memories with our take on old school cake, coconut and jam sponge, scottish tablet, iced gingerbread and many more
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.
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!
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.
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.
Outlandish Brewing Company
outlandishbrewco.com
An independent proudly
Scottish micro-brewery, we’ve
EDINBURGH · 2-4 AUGUST 2024
developed a range of craft beers to suit every taste. Our process is self-contained, so from grain to glass is kind to the environment and sustainable with traditional batch brewing at the heart of things, and with Archie the unicorn overseeing everything.
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.
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.
Pochle
pochle.co.uk
Inchcolm distilling company are trying to produce spirits with the smallest impact on the environment possible. Pochle has taken 4 years to develop with students at Heriot Watt university and is made from surplus apples collected from the city’s gardens. Awesome with tonic or ginger ale. Come and try something new!
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).
Talonmore Drinks Company Limited
talonmoredrinks.com
Talonmore is an Edinburgh based, family run business, producing a non-alcoholic spirit. The main ingredient is
ginger and together with Assam tea, hawthorn berry and cactus juice, produces a versatile drink that can be enjoyed neat, over ice, with a mixer or as part of a non-alcoholic cocktail.
Three Sisters Bake
threesistersbake.co.uk
Glasgow based bakery run by three cake loving sisters! Specialising in brownies; cookies; rocky roads and giant empire biscuits
True Origin
trueoriginfoods.co.uk
Food that has true impact at origin. A premium range of delicious Preserves, Sauces, Chutney’s and Pickles that will tantalise your taste buds with their exotic, tropical flavour profiles featuring Guava, Hibiscus, Mango, Pineapple, Lime, Peach to name but a few. All ingredients are ripened in the African sun and cooked in small batches with no added anything, so good for you and good for the planet.
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.
Theatre Timetable friday 2 august
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
2.30pm David Lilley, W Edinburgh
3.30pm Jilly McCord, MasterChef Finalist
4.30pm Barry Bryson, Award-Winning Event Chef
5.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Amy from Just Baked
3pm Chilli pineapple upside down cake with Peppered Palette
4pm Jules from Bonni Bakes
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,
Nigel Brown Cook School
Sessions at 2pm, 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
sauced up or with a slaw or pickle of choice
7up Drinks Theatre
4pm Discover sustainable Portuguese wines with Esporão with Diana Thompson, Wine Events Scotland
5pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland 6pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
MAH Music Stage
Headliners: Symphonic Ibiza
1.50pm Rock Choir – Main Gate
2pm Laura T
3pm Rock Choir
3.40pm The Scoundrels
4.35pm Hassel And The Hoffs
5.20pm Havana Blonde
6.15pm VH5
8pm Symphonic Ibiza
Theatre Timetable
SAturday 3 august
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 Lloyd Morse, The Palmerston
1pm Mark Greenaway, Restaurant Mark Greenaway
2pm Dean Banks, The Pompadour
3pm Dan Ashmore, ASKR
4pm Sarah Rankin, Author & MasterChef
5pm Ankur Diwan, W Edinburgh
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Amy from Just Baked
12.30pm Rhiain, Babyfaced Baker
1.30pm Matty Edgell, Great British Bake Off winner
2.30pm Biscoff rocky road and flower cupcakes with Sarah of Sweet Bellas
3.30pm Chilli pineapple upside down cake with Peppered Palette
4.30pm Jules of Bonni Bakery
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!
3.15pm Cowboy Butter Tomahawk Steak
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
7up Drinks Theatre
1.30pm Errazuriz – Explore Chile with Diana Thompson, Wine Events Scotland
3.30pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland 4.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
Kids Cookery Theatre
Learn to Cook with Al from Simmer Kitchen Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue 11am Rock Choir – Main Gate
11.40am Duane Forrest
12.20pm Rock Choir
1.10pm Duane Forest
1.50pm The Background Sounds
2.40pm FRINGE SHOWCASE Beatbox Collective
3.10pm FRINGE SHOWCASE
Joni Mitchell Take Me As I Am
3.40pm FRINGE SHOWCASE
The Magnets
4.10pm FRINGE SHOWCASE
Robert Leonard As Tom Jones & Band
5pm Westlive – Westlife Tribute
6pm Smokin At Tiffanys
7.30pm Blue
Theatre Timetable sunday 4 august
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 Dale Mailey, Gardener’s Cottage
1pm Emily Taylor, Port of Leith Distillery
2pm Scott Smith, Fhior
3pm Peter Andre, Author, #ItsFine
4pm Gary Maclean, MasterChef: The Professionals Champion
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Amy from Just Baked
12.30pm Biscoff rocky road and flower cupcakes with Sarah of Sweet Bellas
1.30pm Rhiain, Babyfaced Baker
3.30pm Ross, Synergy Healthy Sweets
4.30pm Jules of Bonni Bakery
5.30pm The End of the Show Show
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!
3.15pm Cowboy Butter Tomahawk Steak
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
7up Drinks Theatre
12.30pm Californian Wine with Rose Murray Brown MW
1.30pm Cune – Ambassadors of Spanish Wine with Diana Thompson, Wine Events Scotland
2.30pm Discover Rioja with Rose Murray Brown MW
4.30pm Ramón Bilbao showcases Spain’s favourite regions with Diana Thompson, Wine Events Scotland
5.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
Kids Cookery Theatre
Learn to Cook with Al from Simmer Kitchen Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliner: Peter Andre
11am Rock Choir – Main Gate
11.10am Robyn Red
12.10pm Rock Choir
1pm The Background Sounds
2pm FRINGE SHOWCASE Macfleet A Tribute To Fleetwood Mac & Stevie Nicks
3pm The Kymatiks
4pm FRINGE SHOWCASE Paul
Thorpe as Elvis
5pm The Smokin’ Jeffries
5.30pm Peter Andre
6.15pm The Smokin’ Jeffries
