La Española is the UK’s favourite Spanish olive oil and we are thrilled to be sponsoring the Chefs Theatre at this year’s Foodies Festival.
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A fantastic lineup of celebrity chefs will be cooking their signature recipes, showing you how to use our La Española olive oils.
Book your place at the registration desk near the entrance!
Follow us for competitions, recipes and updates!
@laespanolauk
@laespanolauk
www.laespanolaoliveoil.co.uk
La Española olive oils are available at
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.
A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables. This one pan recipe is quicker for cooking and also cleaning up!
Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
400g chicken thighs (boned and skinless)
150ml La Española extra virgin olive oil or olive oil (for frying).
200g red onion
150g red pepper
400g paella rice*
1 litre chicken stock
A few strands of saffron
150g broccoli
100g peas
Salt and freshly ground black pepper
To garnish Lemon wedges
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
l Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside
l Chop the onion and red pepper. Add to the same pan and sauté over low heat for 10 minutes until the onion is translucent.
l Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together.
l Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth one or twice during cooking. Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot stock as it needs it.
Serve with lemon wedges.
*The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking. It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work. tip
Use extra virgin olive oil for ancharacterauthentictaste.
Serves 4
12 scallops, removed from their shells and cleaned (shells cleaned and reserved)
1 white onion
1 bunch flat-leaf parsley
100g butter, softened
100g fine breadcrumbs salt
For the wine sauce
240ml Friulano white wine (Sauvignon Blanc as an alternative)
100ml white wine vinegar
1 tbsp banana shallot, chopped
450g butter, diced
l Preheat the oven to 200°C
l Place the scallops back in their cleaned shells
l Finely chop the onion and parsley. Place in a bowl and mix them together with the softened butter to form a paste
l Season each scallop with salt, and then place a spoonful of the parsley butter on top
l Get your wine sauce ready. Bring the wine, white wine vinegar and shallots to the boil and reduce until you have 2 tbsp of liquid remaining.
JAMIE HALSALL is chef-patron of Cin Cin. See Jamie in the Chefs Theatre on Saturday 29th April at 2pm
l Strain the reduction into a clean pan and return to the heat. Add the chilled butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain then remove from the heat.
l Cover each scallop with breadcrumbs and cook in the oven for 8 minutes until golden brown. Serve immediately
Serves 4
2 large hispi cabbage
150g unsalted butter
100g harissa paste
150ml apple cider
20g sage leaves
10g sunflower seeds
10g pumpkin seeds
20ml double cream
50ml olive oil
l Peel off the outer leaves of both hispi cabbages and slice the cabbages in half straight through the root.
l Soften the butter and add the harissa paste, salt and pepper, then set aside in the fridge.
l In a large oven tray, add your pumpkin & sunflower seeds then toast at 160ºC for 15 mins until golden brown. Set aside.
l Heat a large frying pan on medium-high heat, add olive oil then fry cabbage with inside facing down.
l Put the whole pan inside a 190ºC oven for 12 minutes until the inside is charred and the rest is tender.
l Set the whole pan on a low heat, then flip your cabbages, add your harrisa butter and sage to the pan and baste your cabbages.
l As the butter is turning golden brown add all your cider and increase to a high heat.
l When reduced by half add your drizzle of double cream, finish with your crispy seeds and serve!
PETE DANTANUS is the head
chef of Burnt Orange. See Pete in the Chefs Theatre on Saturday 29th April at 1pm
Serves 2
For the almond pickling liquor
350ml water
180ml champagne vinegar
140g granulated sugar
3g salt
10 drops almond flavour burst
For the green almonds
20 green almonds
250ml water
120g granulated sugar
85ml champagne vinegar
85ml white balsamic vinegar
5g fine salt
For the almond buttermilk
140g almonds
500 ml water
75ml buttermilk
Maldon sea salt for seasoning
For the stinging nettle oil
250ml vegetable Oil
660g stinging nettle leaves
220g baby spinach
For the apple ribbons
1 Granny Smith apple
300ml almond pickling liquor
For the hand-dived scallops
2 extra-large scallops
100ml almond pickling liquor
20ml olive oil
To garnish
2 sprigs baby stinging nettle leaves
2 sprigs chickweed
2 sprigs hawthorn buds
l For the almond pickling liquor, combine the water, vinegar, sugar and salt. Bring to the boil and set aside to cool. Once cooled stir in almond flavour burst and set aside to use later.
l For the green almonds, combine water, sugar, vinegars and salt. Bring to the boil. Crack open the outer husks of the green almonds to release the premature almond inside and place in a small heat proof bowl. Cover the almonds with the warm pickle liquor, cover and allow to stand for a few hours.
l For the almond buttermilk, cover almonds with water in an airtight container and allow to soak for 48 hours in the refrigerator. Once soaked drain the soaking water and rinse with fresh water. Add nuts to a jug blender together with 500ml of water and blend at high speed for two minutes. Strain mixture through a nut bag and reserve all the liquid. Gather the nut bag and press mixture to extract as much almond milk as possible. Discard the ground nut mixture in the bag and chill the almond milk. Once chilled, mix the almond milk with the buttermilk, season with salt and reserve for later.
l For the stinging nettle oil, blanch greens in boiling water for 30 seconds and refresh in ice water. Squeeze all remaining
water from greens and set aside. Bring oil up to 100°C in thermomix , add greens and blitz on high speed for about 2 minutes. If a thermomix isn’t available, heat the oil to 40°c pour into a jug blender along with the greens and blitz on high for 3 minutes. Once blended pass through oil filter and allow to drip through. Once passed cool as quick as possible and set aside for garnishing.
l For the apple ribbons, using a turning slicer, make one continuous ribbon from the apple and quickly submerge in the almond pickling liquor. Remove apple from liquor and cut in to strips about 30cm long, neaten the edges and store in the liquor. This can further be compressed inside a vacuum chamber if desired. If a turning slicer is not available the same result can be obtained with a vegetable peeler. Store ribbons for final plating up.
l For hand-dived scallops, holding the scallops gently slice them into five equal disks going across the mussel. Lay the slices gently at the base of a small flat bottomed vessel. Pour 100 ml of the pickling liquor in a small mixing bowl and gently whisk the olive oil to combine. Shallow marinade the scallops by covering them with the mixed liquor and gently agitate for two minutes. Remove slices of
scallop from dressing and place on absorbent cloth. Dress lightly with Maldon salt
l To plate and garnish, starting with the apple ribbons, pat dry a single ribbon and string into the centre of the plate. Arrange five slices of the marinated scallop around the apple ribbon, filling any gaps completing a smaller circle in the centre of the
plate. Drain the pickled green almonds and place 6-8 nuts in and around the scallops and apple. Finish garnishing with the young greens by placing the chickweed, hawthorn buds and nettle leaves around and over the plate. Finally dress the plate with a few tablespoons of the almond buttermilk. Split the buttermilk with a few drops of the nettle oil and serve.
JEAN DELPORT is the chefpatron of Michelin -starred Restaurant Interlude.
See Jean in the Chefs Theatre on Monday 1st May at 12pm
Serves 4
400g pasta – I prefer tubes or shells here as they hold the chickpeas
2 tbsp olive oil
4 cloves garlic, thinly sliced 1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh
1 tsp chilli flakes (optional)
4 tbsp tomato paste
2 cans chickpeas salt
l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions.
l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red.
l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer.
l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking.
l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.
For the poached halibut
450g halibut loin skin on
500ml stella artois unfiltered
3 bay leaves
1 cinnamon stick
For the sauteed honey & malt morels
200g morel mushrooms
50g salted butter
40g lavender honey
5g malt extract
1 sprig of thyme
½ clove of garlic
For the purple asparagus
fricassee
175g purple asparagus
20ml olive oil
70g garden peas
1 banana shallot
½ sprig of thyme
For the caviar beurre blanc
150ml stella artois unfiltered
70g chardonnay vinegar 370g
unsalted butter
30g salmon caviar
30g lumpfish caviar
10g chives
5g lemon juice (to taste)
To garnish
Shaved black truffle
Chive & cornflowers
l Wash and gently pat dry the halibut loin. Cut into 2 x 225g portions. Remove the skin and check for bones. In a large, heavy-based pan, add the Stella Artois Unfiltered, bay leaves and cinnamon stick, Bring to a gentle
simmer. Place the halibut loins in the hot liquid, poach for 6 minutes. Remove from the liquid and allow to stand for 1 minute.
Stella Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Beurre
Poached Halibut
450g Halibut Loin Skin on
500ml Stella Artois Unfiltered
3 Bay Leaves
l In a non-stick frying pan with a touch of oil brought to a high heat, sear the halibut loins in the pan flesh side first. Turn over, place in a pre-heated oven at 180°C 3 minutes.
1 Cinnamon Stick
Refresh in cold water. Finely dice the shallot. In a small saucepan, add the olive oil, peas and shallot with the thyme leaves. Gently cook for 4 minutes. Cut the purple asparagus into 3 pieces per spear and add to the pan cook for another minute.
Sauteed Honey & Malt Morels
200g Morel Mushrooms
50g Salted Butter
40g Lavender Honey
5g Malt Extract
Wash and gently pat dry the halibut loin, cut into portions Remove the skin and check for bones base pan, add the Stella Artois Unfiltered, bay cinnamon stick, bring to a gently simmer, place in the hot liquid, poach for 6 minutes Remove and allow to stand for 1 minute. In a non-stick touch of oil bring to a high heat, sear the halibut flesh side first, turn over, place in a pre-heated minutes
Wash the morels and trim the bases Finely chop garlic and pick the thyme leaves In a non-stick pan add the butter once foaming add the mushrooms and sauté add the garlic and thyme, cook for 2 minutes add the honey and malt extract and cook down to a glossy sticky glaze
1 Sprig of Thyme
½ Clove of Garlic
Purple Asparagus Fricassee
175g Purple Asparagus
300ml Water
5g Table Salt
20ml Olive Oil
l Wash the morels and trim the bases. Finely chop the garlic and pick the thyme leaves. In a non-stick frying pan add the butter. Once foaming add the mushrooms and sauté. Add the garlic and thyme, cook for 2 minutes. Add the honey and malt extract and cook down to a glossy sticky glaze.
70g Garden Peas
1 Banana Shallot
½ Sprig of Thyme
l Dice the butter and leave at room temperature. Finely chop the chives. In a medium size saucepan, add the Stella Artois Unfiltered and chardonnay vinegar and bring to a gentle simmer. Remove from the heat, add the diced butter bit by bit gently whisking to incorporate. Add the chives and both caviars to the pan, taste, and season with lemon juice.
Prep and snap the asparagus, bring to a rolling water and add the salt, blanch the asparagus and remove from the water, refresh in cold water dice the shallot, In a small sauce pan, add the and shallot with the thyme leaves, gently cook minutes, cut the purple asparagus into 3 piece and add to the pan cook for another minute
Caviar Beurre Blanc
l Prep and snap the asparagus, bring a pot of salted water to a rolling boil and blanche the asparagus for 2 minutes.
150ml Stella Artois Unfiltered
70g Chardonnay Vinegar
370g Unsalted Butter
30g Salmon Caviar
l Build the dish, starting with the fricassee then the halibut loin, mushrooms, nappe the caviar beurre blanc and finished with fresh shaved black truffle and edible flowers and herbs.
30g Lumpfish Caviar
10g Chives
5g Lemon Juice (To Taste)
Garnish
Shaved Black Truffle
Chive & Cornflowers
Dice the butter and leave at room temperature the chives In a medium size saucepan, add Unfiltered, chardonnay vinegar bring to a gentle remove from the heat add the diced butter whisking to incorporate add the chives and both the pan, taste, and season with lemon juice
www.tlcgourmet.co.uk
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
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
l 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.
l 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.
l Slice each leek into 3 sections across and then in half lengthways.
l 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 bottle.
l Sear the leeks cut side down in a pan and finish heating in the pan in a 180ºC oven for 5 minutes. Reheat the Jerusalem artichoke vinaigrette over a low heat in a pan. On 6 warmed plates divide the vinaigrette. Drizzle with the hazelnut miso emulsion. Top with the hazelnut miso crumb, artichoke crisps and candied lemon and garnish with the celery cress.
SAM PRYOR
is the chefpatron of Fourth and Church. See Sam cooking live in the Chefs Theatre on Monday 1st May at 3pm
Serves 1
1 small carrot
3 slices of tofu, or 25g soy chunks
100g fine rice noodles (not egg noodles!)
1 tsp onion powder
1 cinnamon stick, snapped
1 star anise
¼ tsp Chinese 5 spice
½ tsp light brown sugar
2½ tsp vegan bouillon powder
25g beansprouts
1 red chilli, sliced
4 mint sprigs
4 coriander sprigs
4 basil sprigs
½ lime, sliced
l Use a veggie peeler or julienne peeler to shave the carrot into either wide ribbons or thin strips. Put them into a large heatproof jar (if you can find one that is around 700ml in volume, that would be perfect).
l Heat a dry non-stick frying pan or cast-iron skillet over a medium heat and add the slices of tofu, if using. Cook for 3–5 minutes on each side or until lightly grilled. Remove from the pan and allow to cool, before adding to the jar.
l Put the remaining ingredients into the jar, in layers, with the soy chunks, if using, and placing the chilli, herbs and lime slices on top, then seal tightly. Keep refrigerated until lunchtime. To serve, remove the lid and take out the chilli, herbs and
lime slices. Boil a kettle and pour 600ml boiling water into the jar.
l Cover loosely with the lid and leave for 5 minutes, then remove the lid and stir well. Put the lid back on and leave for a further 2 minutes.
l Transfer the pho to a bowl and top with the chilli, herbs and lime slices. Or return those straight to the jar and eat it out of that.
RICHARD MAKIN is the School Night Vegan, voted ‘Best Vegan Blog’ by Vegan Food and Living magazine in 2020. See Richard in the Chefs Theatre on Saturday 29th at 4pm
Serves 4
For the pork patties
500g pork mince
1 lemongrass stalk, woody outer layers removed, finely chopped, or 1 tbsp lemongrass paste
4 garlic cloves, peeled and crushed, or 4 tsp garlic paste
Pinch of fine sea salt
1 tbsp dark soy sauce
½ small onion or 1 medium shallot (60g), peeled and finely chopped
1 egg, beaten
10g fresh ginger, peeled and grated, or 2 tsp ginger paste
2½ tsp fish sauce
2½ tsp caster sugar
¼ tsp ground white pepper
½ long red chilli, deseeded and finely chopped
2 tbsp flavourless oil
To serve
1 Quick Cucumber, Garlic and Chilli Pickle recipe (see book)
4 brioche buns or hamburger
buns, halved
2 eggs
Sriracha, to taste
Tender lettuce leaves, such as cos or baby gem
1 tomato, thinly sliced
½ long red chilli, thinly sliced, deseeded if you prefer less heat (optional)
Crispy fried shallots (optional; shop-bought are fine)
Handful of tender herbs, such as coriander leaves, Thai basil leaves or mint leaves
4 tbsp Kewpie or ordinary mayonnaise
Bamboo skewers or cocktail sticks
l Combine the ingredients for the pork patties, except the oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince into 4 patties, about 2–3cm thick; they should be the same size as the burger buns.
l Toast the burger buns, cut-side down, in a large non-stick frying pan on a medium heat for 1–2 minutes until golden, and then set aside.
l Heat the oil in the pan on a medium heat. Add the patties, reduce the heat to mediumlow and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. Fry the eggs to your liking.
l Drain the pickle, then assemble the burgers. Squeeze a generous amount of sriracha on the bottom of each bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickle, chilli, fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickle on the side.
LARA LEE is a ChineseIndonesian Australian chef and food writer. See Lara in the Chefs Theatre on Monday 1st May at 5pm
ASplash ofSoy by Lara Lee, published by Bloomsbury on 27 April (£22 RRP Hardback). Louise Hagger photographer, Alexander Breeze prop stylist
Serves 2
6 mackerel fillets, pin bones removed - you can ask your fishmonger to do this for you
Small handful coriander
I punnet mustard cress.
For the miso glaze
300ml white wine
60ml Ketjap Manis Soy
200ml mirin
200g white miso paste
150g golden caster sugar
30g fresh ginger, grated
2 cloves garlic, peeled and grated
For the citrus mayonnaise
1 large free range egg and 1 yolk
1 tbsp Dijon mustard
1 orange
1 lime
1 lemon
250g rapeseed oil
Salt
l To prepare the miso glaze, put everything into a saucepan and reduce down. The glaze is the perfect consistency when it can coat the back of a spoon. Leave to cool.
l To prepare the citrus mayonnaise, squeeze the juice from the orange, lemon and lime into a pan and boil until reduced and syrupy. Constantly stir the juice whist reducing so it doesn’t catch on the bottom of the pan and burn
l Measure out 20g of the citrus reduction. Leave to cool.
l Once cool put the egg and yolk into a blender. With the blender running at medium speed pour in the oil. When pouring in the oil make sure you trickle it in very slowly so the mayonnaise does not split. Add the citrus reduction and season
l To serve, brush the miso glaze over the skin of the
mackerel fillets and place under a very hot grill until the skin looks blackened and the fish is cooked. Remove the fillets from the grill.
l Decorate your plates with some mayonnaise – be as creative as you like! Place the fillets onto the plate. Garnish with coriander and cress
DUNCAN RAY is chef-patron of The Little Fish Market in Hove. See Duncan in the Chefs Theatre on Sunday 30th April at 2pm
240g cake flour
20g cocoa powder
200g unsalted butter, cubed, cool
175g caster sugar
200g ground nuts (hazelnuts or almonds, with skin on)
1½ tsp ground cinnamon
¼ tsp ground cloves
1 medium egg
1tbsp kirsch
400g raspberry jam
Egg yolk, for glazing
l Put all ingredients into a big bowl. Mix and knead swiftly with your hands until the dough holds together well. Make a ball, wrap in clingfilm, and let it rest
in the fridge for at least 2 hours.
l Once the dough has rested, preheat oven to 175C fan. Roll out the dough to a sheet, about 5mm thick.
l Using the big cookie cutter cut out as many biscuits as possible. Transfer half of the biscuits onto lined baking sheets. Using the small cutter, cut out the centres of the remaining biscuits. Place one of those biscuits neatly on top of each complete biscuit on the baking sheet.
l Fill the cut-out centre of the stacked biscuits with raspberry jam.
l Glaze the biscuits (not the jam) with egg yolk, if desired.
Bake at 175C fan for 20 minutes. Watch the colour of the rim, it should be brown, like milk chocolate.
l Let cool on a wire rack. Sprinkle with icing sugar. These biscuits taste great fresh, but they improve greatly over time, stored in an airtight container in a cool place.
JÜRGEN
KRAUSS was a fan favourite on GBBO 2021. See Jürgen in the Cake & Bake Theatre on Saturday 29th April at 1.30pm
115g warm milk, 25–30°C
1 medium egg, plus 1 egg, beaten, for glazing
14g fresh yeast, crumbled, or 7g fast-action dried yeast
250g strong white bread flour, plus extra for dusting
1 tsp salt
35g honey, plus extra for glazing
Grated zest of 1 orange
35g room-temperature unsalted butter, broken up into pieces
100g blueberries
Pearl sugar nibs, for sprinkling
l In a large mixing bowl, whisk together the milk, egg and yeast with a balloon whisk until the yeast has softened. Add the flour, salt, honey and orange zest, then mix with a scraper until the mixture starts to form a rough dough. Add the butter and dimple it into the dough with your fingertips.
l Turn your dough out onto a clean work surface and knead for 10 minutes.
l Cover the dough with a clean cloth and rest on the work surface for 5–10 minutes or so.
l Dust the work surface lightly with flour and roll the dough out with a rolling pin into a 15cm circle. Sprinkle 75g of the
blueberries evenly all over the dough right to the edge, then press down with your palms to stick them to the dough.
l Roll up your dough into a loose sausage, then turn it 90º, press it flat with your fingertips and roll up again into a short sausage. Shape the dough into a ball and place it back in the bowl. Sprinkle the top with a little flour, cover with an upturned bowl and rest at room temp for 1½–2 hours.
l Dust the work surface lightly with flour and use your dough scraper to turn the dough out upside down onto it, sticky side up. Use your fingertips to flatten the dough gently into a circle. Cut it into 4 equalsized wedges. Starting at the pointy end, roll up each wedge of dough into a loose sausage. Cover with a clean cloth and rest for 10 minutes to relax the dough ready for the next stage.
l Line a large baking tray with baking parchment. Working one at a time, flatten a dough sausage and roll it up into a sausage again, then roll it with your palms on the work surface until it's about 40–45cm long. At this point some blueberries might burst, but do your best to be delicate but firm enough to roll your sausages out nice and
JACK STURGESS blogs as Bake With Jack and is the Sunday Brunch bread expert. See Jack in the Cake & Bake Theatre on Saturday 29th April at 2.30pm
long, dusting any sticky patches as you go.
l Line up the 4 strands vertically and pinch the tops together to join them. Working with the strands in 2 pairs and starting with the right pair, fold the right strand over the left. Repeat with the left pair, folding the right strand over the left. Next, take the 2 strands now in the middle and fold the left over the right. Repeat to the end. Press the ends together to stick and tuck them underneath the plait. Place on your lined tray.
l Cover your plait loosely with cling film dusted with flour and rest for 1 hour. Towards the end of resting, preheat your oven to 180°C fan with a deep tray on the oven floor. Half fill a kettle and boil it.
l Stud the plait with the remaining blueberries. Place your tray gently on to a middle shelf and carefully pour the hot water into the tray below. Bake for 30–35 minutes. Slide a knife underneath and lift to have a peep at the underside. If it’s golden, it’s done, but if it’s a little pale in the middle, bake for another 3–5 minutes at a time until it’s ready.
l As soon as it’s cool enough to handle, transfer carefully to a wire rack. Place the lining paper underneath to catch any honey. Drizzle the top generously with honey while hot, then use a pastry brush to brush it all over and sprinkle over some pearl sugar nibs.
DSautomobiles.co.uk
New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2 EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).
prefers - The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.
Meet MasterChef Champions in the Chefs Theatre. Winners
Kenny Tutt and Tom Rhodes will be sharing their tips and tricks, while Professionals champs Steven Edwards and Alex Webb show off the techniques that took them to the top. Don’t miss the chance to learn from the best.
Great British Bake Off star
Jürgen Krauss returns to Foodies Festivals for a second triumphant year after packing out the Cake & Bake Theatre last summer. The audience favourite made it to the semifinals of Bake Off and is well-known for his delicious recipes and winning personality. See him baking live on Saturday 29th April
There’s lots for families to do at Foodies, whether they’re getting stuck in at the Kids Cookery Theatre, playing in the Kidzone or having fun on the fairground rides. Don’t miss the glittery face painting (even glitter beards if you’re brave!) or trying your hand at a bit of axe-throwing with Timberjacks.
Foodies Festivals are delighted to announce that legendary olive oil company La Española are joining us as sponsors of our Chefs Theatre. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain. As a food lover, you’re probably 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.
‘Everything is Sweet’ for Sophie Ellis-Bextor, as she performs songs from her new album Hana at Foodies Festival Brighton, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Saturday 29th April, while Scouting For Girls play a live set on Sunday 30th and Martin Kemp delivers a DJ Set on Monday 1st May.
Join Three Wine Men’s Tom Surgey and ITV This Morning’s wine expert Joe Wadsack in the Drinks Theatre, where you can sample their selection of the best summer wines and more. If wine isn’t your thing, try cocktails with Drinkie, beer with Vibrant Forest, Salcome and Unbarred, or gin with Great Glen.
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
taswines.co.uk
An Independent Importer of Award Winning Wines from New Zealand and Australia. Come and try Two Rivers, Snapper Rock, Coal Pit, Neck of the Woods and many more. Most importantly find out abaout the people and the stories behind the wines and if you like them, buy a glass, bottle or even a case to enjoy.
banginbeef.co.uk
Artisan dried meat producers, specialising in beef biltong and jerky. We also produce a range of other dried beef products and flavoured pork scratchings. Everything hand made and made fresh each week. We are a small family run business based in West Sussex.
bostonshalers.co.uk
We are Boston Shakers! We offer delicious cocktails, freshly made, everywhere we go! Our speciality is bringing good vibes and energy to events - with pumping music and energetic bartenders, you will keep coming back for more!
the-champagne-box.co.uk
The Box is a mobile champagne and sparkling wine bar - nonalcoholic and soft drinks also available. Delicious drinks,
attention to detail, great customer service (always with a smile), what’s not to like? Because champagne is always a good idea...
bricklanebagel.co
Inspired by the famous bakeries in London, Brick Lane Bagel Co. was founded by father and son Stuart and Elliott Hearne. Behind the food-to-go menu is a nostalgic mix of Irish salt beef brisket, oak-smoked salmon, and our brand signatures.
brightersenses.co.uk
Brighter Senses provide a huge variety of educational, sensory and messy play toys and activities for all ages! We are passionate about providing quality experiences and products that provide a fantastic and fun learning memory for all of the family.
Shoreham by Sea Ltd
@browniepoints_ shorehambysea
Brownie points is a chocolate brownie company BUT not just any brownies! These are luxurious, indulgent, made from top quality ingredients, best brownies ever! Everyone who try’s them becomes addicted! Husband and wife team Chloe and James started their popular business in lockdown selling on social media throughout the UK. Now selling to local restaurants & Cafes. They are passionate about their brand!
Be sure to go say hi to them at the foodies fest! And be in for a treat!
Cherryonthetop
Cherryonthetop.info
We are a small local business based in Horsham West Sussex. We specialise in homebaked traybakes, cakes and biscuits using locally sourced ingredients.
Churros2 Ltd
facebook.com/profile.
php?id=100009097050582
Churros and chocolate sauce
The Finest Fudge Co
thefinestfudgeco.co.uk
Here at The Finest Fudge, we make the coolest fudge in the UK. Come and see for yourselves. We have an incredible range of flavours for the whole family, from your classic rum & raisin to an adventurous Kinderella (that’s Kinder Bueno & Nutella if you we’re wondering). The perfect sweet treat for yourself, to share or to gift. Did you miss us at the show? No worries, find us online thefinestfudgeco.co.uk
Wine Company
theflamboyant.co.uk
We are the creators of English wines and spritzers - in cans. Don’t let people pull the feathers over your eyes –being in a can doesn’t have to compromise quality. The world of wine can seem intimidating, even a bit stuffy, but we believe in challenging that pre-conception with our range
of more relaxed and fun way of packaging quality wines. They are the most forward thinking, environmentally conscious option for a sustainable future. Our 250ml cans are a great way to quickly chill down your wine so they are flamingle ready for flocking together with your favourite people.
flintandflame.co.uk
Over recent years, Flint and Flame have become a major player in the UK kitchenware scene. Our luxurious range of knives combine exceptional quality, performance and value, making them a fantastic addition to any kitchen.
freezezone.co.uk
Self service slush where you can create your own slush flavours
galipettecidre.com
Galipette is the disruptive French craft cider. In a world of one dimensional industrial ciders, we stand for natural diversity and flavour. Made by French cooperative of apple artisans with minimal intervention with nature - for more character, more depth and more taste.
Greenpeace
greenpeace.org.uk
Greenpeace is a movement of people who are passionate about defending the natural world from destruction. Our vision is a greener, healthier and more
peaceful planet, one that can sustain life for generations to come.
healthandholistics.com
Our business is called Health & Holistics and we have recently launched an exciting collection of Sea Moss products. We work in partnership with local NotFor-Profit youth organisations NLCC and Truth Youth cic to offer young adults aged 17-24yrs free employability skills training courses and employment opportunities.
cakes4apes.org
International Animal Rescue save animals around the world from suffering. This Ape-ril we are running a global baking fundraiser called Cakes for Apes that helps save orangutans! We will be selling delicious cakes and all money raised will go to giving orangutans a bright future!
itadeli.sumupstore.com
Italian homemade cannoli
kentcider.co.uk
Kent Cider Co. are producers of award-winning craft cider made using locally sourced apples. Stop by their specialist real cider bar to try a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as Rhubarb and Sicilian Lemon!
kingdomofsweets.co.uk
Welcome to the place of dreams, welcome to the Kingdom of Sweets!
The place where life is all about being a kid in a candy store. Established in April 2007 we have grown into one of the largest confectionery retailers in the UK, specialising in retailing confectionery from all over the world. We offer a never-ending variety of memory lane pleasers and children’s favourites. We stock products loved by all generations.
Kitty Kat
welovekittykat.com
Join us on the glitter trail this Summer at all the Foodies Festivals. Come find our sparkly pop up for face/body art, hair braids and glitter galore.
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.
macmillan.org.uk
We want to reach and improve the lives of everyone living with cancer and to inspire millions to do the same. Cancer is not going anywhere. And neither are we. Macmillan is needed now more than ever. Your support means we can be there for people living with cancer.
jepco.co.uk
Majors offers a fabulous variety of premium cocktails, made from our high end spirits, including our amazing rums, tequilas and flavoured vodkas. Our unique cocktails such as “Majors Trifle” and “Toffee Apple” stand out as delicious and complex drinks. Come and have a drink with us.
mialls.co.uk
Miall’s Award-Winning Cocktail
Sorbets! Come & find us to grab yourself some sunshine in a tub! Choose from our range of 7 cocktail sorbets: passion fruit martini, lemon gin, piña colada, peach vodka, blackcurrant bellini, mojito & strawberry daiquiri. Made with real alcohol, all a hearty 4.2% ABV. Plus our 2 non-alcoholic sorbets: pink lemonade & passion fruit. All VEGAN too!
mid-sussexsupercream.co.uk
We are an ice cream company based in Sussex, we deliver a greener and cleaner zero emission ice cream operation to the environment. We have partnered up with Purbeck Ice Cream from Dorset to bring an exclusive range including a range for Vegans, Vegetarian’s and most allergy free, ice creams throughout our range.
nanaroserumpunch@gmail. com Nana Rose’s rum punch is the perfect cocktail which effortlessly blends traditional techniques and classic flavours. The blend when served over ice gives a smooth, balanced experience which shares the complexity of flavour that is loved and transports you to the beauty and shores of the Caribbean.
papiscocktails.co.uk
Latin American Mobile Cocktail Bar, composed of internationally trained mixologists offering a range of cocktails inspired by the tropical flavours of Latin America. The presentation and quality of our cocktails is always the talking point at events we attend and we can’t wait to be bringing the Fiesta to Foodies Fest this summer!
Refreshing fun slush alcohol drinks
We are a family run business of wine advocates that specialise in importation and supply of Portuguese, many of our wines are Organic and Sustainably made, country with its stunning variety of grapes and regions, while the rest of Europe and the world are obsessed with Merlot, Shiraz, Cabernet , Zinfandel and Pinot Grigio. Portugal delights in the north, green wines from Vinhos Verde with varieties such Alvarhino, Loureiro through to the Dao region in the centre with its smooth reds with epic varieties such as Touriga Nacional, Encruzado, Tinto–Roriz (Tempranello in Spain) and onto Biarrada on the Atlantic coast which makes some stunning sparkling wines based around the Champagne method.
instagram.com/posh_dogs_uk With a focus on unforgettable taste, high quality ingredients and supporting high levels of social and corporate responsibility, we offer our customers a diverse menu of the very best hot dogs & fries loaded with high quality toppings. Our locally sourced sausages are made from the finest, high welfare, free range and traditionally reared meats.
purepetfood.com
Delicious food your dog deserves. Show your dog just
how loved they are with tasty, wholesome, healthy dog food.
katsunoodle.wixsite.com/ redstar
I am the head chef of K10 modern Japanese restaurant. I have 10 years experience in the restaurant field. I have been starting a street food market since 2015. My first market is Portobello Road market. Second one is Heart of the London Leather lane market. I am a regular trader of colchester food and drink festival, Zoom events, Market place europe, Great British Food Festival.2019 I did Portsmouth Christmas market with Tudor company, 2021 I did Brighton Christmas Market with 3 event company, 2022 I did Charlie’s Christmas market, Harrogate Christmas Market with Market place europe and King Cross Christmas Market with Real food Festival company. I am selling Japanese and Chinese fusion and I sell Mexican Burritos as well.
www.salcombebrewery.com
At Salcombe Brewery we take great passion in raising the tides of quality beers using sustainable brewing methods mixed with the best locally sourced ingredients where possible. Bringing a quality as consistent as the Salcombe tides and a taste as refreshing as the sea air.
Serve it up offers hospitality staffing and other hospitality services to cater for your events in london and surrounding areas. Serve it up will help turn your ideas into reality and make your event memorable.
siwcbrewery.com
Award Winning Craft Beer with a Social Purpose; Every can sold donates to causes we believe in.
A range of massage products to try
smallbatchcoffeeroaster.co.uk Small Batch Coffee Roasters is the home of speciality coffee in Brighton since being founded in 2006. Their roastery is just three miles away in Portslade where they’re all about sourcing and roasting every day in small batches, ensuring every bean is meeting its full potential.
squaremeal.co.uk
SquareMeal was founded in 1990 and is the UK’s best-known restaurant, bar and venue website. Offering independent and unbiased restaurant reviews that you can trust, an extensive list of venue ideas for your next event and the best wedding venues in the UK, SquareMeal offers everything you need to eat, meet or celebrate across the country. Start browsing for
ideas and inspiration for your next event, meeting or casual restaurant visit and book through SquareMeal to earn exclusive reward points.
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%). The absence of filtration allows the fresh flavours of Saaz and Mandarina Bavaria hops to burst through for a naturally refreshing taste.
mexgrocer.co.uk/brands/tajin
TAJÍN is a Mexican company that produces several varieties of seasoning, most consisting primarily of chile peppers, lime, and salt. Its most popular product is a tangy, spicy “”fruit seasoning”” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice.
Facebook.com/TasteOfSpainUK
We bring the Taste of Spain to your plate
thomascookieco.co.uk
Gorgeously gooey, rich and all kinds of naughty. Baked daily using signature recipes, our undeniably awesome range of cookies, cookie cups, brookies and s’mores are fully loaded
with flavour, crafted with generous quantities of the best ingredients and confectionary we can get your hands on; real butter, organic flour and free range eggs.
telegraph.co.uk
The Telegraph is an awardwinning, multimedia news brand that has been synonymous with quality, authority and credibility for more than 165 years. Over the years our journalists have reported on the events that have shaped the world, bearing witnesses to history. We continue to set the news agenda, spark debate, and serve our readers on a daily basis.
From its origins on the Strand, to a home on London’s storied Fleet Street, a brief stay on the Isle of Dogs to our current home in the heart of the capital, The Telegraph has moved with the times, just as we have observed and reported them.
Telegraph Media Group (TMG) is the publisher of The Daily Telegraph and The Sunday Telegraph,The Telegraph Magazine, Telegraph.co.uk and the Telegraph app.
3cz.co.uk
3c’z is a family business, and Our mission is to provide homemade, quality Caribbean food at a reasonable price with customer service second to none! We’re proud to be Nottingham’s original innovators of Street Food, Est 2005. and love bringing our family recipes to the people of the UK!
treatsofthestates.com
We’ve got confectionery and snacks from around the world including Pick & Mix, American Sweets, and current TikTok trends. We might now even have a few items from Japan too! Feeling thirsty? Like last year, drinks including water, Pepsi Max and 7up start from just £1 on the market stalls!
truffleguysuk.com
Over the years we have worked tirelessly to develop a range of truffle based condiments that we are proud of. To make the cut, our range of truffle guys products must WOW us before we even let them have a chance at WOWing you! We hope you love our products as much as we do.
Oriental Kitchen(Japanese/ Chinese and Thai Fusion). The culinary adventure treats of our amazing Oriental cuisine will sweep you away. From Katsu Curry, Sweet & Sour Chicken to Thai Green Curry Chicken they are all delicious n insanely good!
vibrantforest.co.uk
We are vibrant forest, a small brewery located in the the new forest national park. Our passion is to brew modern beers packed with flavour. Every style and every beer we create is designed to bring forth a grand adventure in flavour. Whether it be from cask, keg, can or bottle, we want
our beers to excite the palate and stimulate the taste buds. Everything we brew is unfiltered, unpasterised and suitable for vegans.
www.visitbrighton.com
Welcome to Brighton, an inclusive, free-thinking city in the heart of Sussex. With a blend of modern culture and exotic architecture, sea and countryside, make Brighton your base and discover new places and experiences both inside the city and out. Ever since royal party animal George IV fell in love with Brighton back in the 18th Century, the city has been a magnet for visitors in search of fun, frolics and fresh sea air. With its majestic Regency squares and crescents, iconic Royal Pavilion and famous piers, today Brighton is as wellknown for being a welcoming and diverse city with a passion for culture, creativity and sustainability as it is for its historic landmarks.
With art, live music and entertainment on tap, plus an ever-growing abundance of independent shops, boutique hotels and award-winning restaurants, what more could a city have to offer?
Quite a lot, it turns out!
woodthorpewines.co.uk
Wine Bar On Wheels, serving high quality wines with a focus on organic and biodynamic farming. Along with some fantastic English fizz.
Saturday 29 april
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
Theatre
12pm Thomas Leatherbarrow, TLC Gourmet –
Coronation Lobster
1pm Peter Dantanus – Burnt Orange
2pm Jamie Halsall – Cin Cin
3pm Daniel Mertl – Due South
4pm Richard Makin – Author, Anything You Can
Cook, I Can Cook Vegan
5pm Thomas Leatherbarrow, TLC Gourmet –Stella Artois Unfiltered Poached Halibut
6pm Hot Chilli Challenge
Cake & Bake Theatre
11.30am Jodie, Cielo Cakery – Vegan PB&J Cookie
Sandwich
12.30pm Luisa Pringle, Love from Luisa –Amaretto Cookies
1.30pm Jürgen Krauss – GBBO Semi-Finalist 2021
2.30pm Jack Sturgess, Bake With Jack – Sunday
Brunch Bread Expert
3.30pm Kane McDowell, Sugardough Hove –Brighton’s Best Scones
4.30pm Liz Burnett, Bu Bakes – Peanut Butter
Brownies
5.30pm Larah Bross, Bross Bagels – Espresso
Bagel French Toast & Maple Ice Cream
Drinks Theatre
11.30am Vibrant Forest – Dark, Sour and Fruity
Beer
12.30pm Summer Wines with Tom Surgey & Naked Wines
1.30pm Joe Wadsack – Virgin Wines Summer Selection
2.30pm Tom Surgey – This Is Great Wine! with Tom Surgey & Mind Map Wines
3.30pm Joe Wadsack – VIVIR/El Sueño – Tequila explained with Joe
4.30pm Drinkie Cocktails – Handmade by Mixologists
5.30pm Tom Surgey – English Wine
6.30pm Vino Mojo – Find your perfect wine
Kids Cookery Theatre
Fizz! Bang! Wallop! Make your own pizza with the science of CO2
Sessions at 12pm, 1pm, 2pm with Kiddy Cook
Biscuits Fit For a King! Decorate your own royal biscuits
Sessions at 3pm, 4pm with Kiddy Cook
LIVE Music Stage
7.20pm SOPHIE ELLIS-BEXTOR
6.00pm Rehab
5.10pm Bodacious
4.10pm Galaxy Thief
4.00pm Barulho
3.20pm Rehab
2.20pm Alias Kid
1.25pm Caitlin May and Band
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
12pm Steven Edwards, MasterChef: The Professionals Champion – etch. by Steven Edwards
1pm Kenny Tutt, MasterChef Champion – Pitch, Ox Block, Bayside Social
2pm Duncan Ray – The Little Fish Market
3pm Alun Sperring – The Chilli Pickle
4pm Alex Webb, MasterChef: The Professionals –Alex Webb at Park Lane
5pm Tom Rhodes – MasterChef Champion
6pm Hot Chilli Challenge
Cake & Bake Theatre
11.30am Luisa Pringle, Love from Luisa –Amaretto Cookies
12.30pm Rachel Clarke, Rachel’s Cakes – Magical
Ombre Buttercreamed Cake
1.30pm Kane McDowell, Sugardough Hove –Brighton’s Best Scones
2.30pm Jessica Elliott – Mini Honey Madeleines
3.30pm Grace Hall – Baileys & Salted Caramel
Scone Fancies
4.30pm Rob Baker-Gall, Mr Baker’s Cake School –The Perfect Victoria Sponge
5.30pm Jodie Heaven, Cielo Cakery – Vegan PB&J
Cookie Sandwich
Drinks Theatre
11.30am Salcombe Brewery – Innovative and State-of-the-Art Beer
12.30pm Summer Wines with Tom Surgey & Naked Wines
1.30pm Joe Wadsack – Virgin Wines Summer Selection
2.30pm Tom Surgey – This Is Great Wine! with Tom Surgey & Mind Map Wines
3.30pm Joe Wadsack – Plantation Rum – Rum explained with Joe
4.30pm Tom Surgey – English Wine
5.30pm Tom Surgey – Cap Classique: South Africa’s Sparkling Wine
6.30pm Vino Mojo – Find your perfect wine
Kids Cookery Theatre
Fizz! Bang! Wallop! Make your own pizza with the science of CO2
Sessions at 12pm, 1pm, 2pm with Kiddy Cook
Biscuits Fit For a King! Decorate your own royal biscuits
Sessions at 3pm, 4pm with Kiddy Cook
LIVE Music Stage
7.00pm SCOUTING FOR GIRLS
5.20pm Majestix
4.30pm Aliens Don’t Ring Doorbells
3.30pm Luna Blue
2.40pm Majestix
1.40pm Goda Kukucione
12.40pm Jack & Daisy
11.50am Jessie Dipper
11.10am Breeze Redwine solo
Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability
12pm Jean Delport – Michelin-starred Interlude
1pm Alistair Munro – Wild Flor
2pm Michael Bremner – 64 Degrees
3pm Sam Pryor – Fourth and Church
4pm Caspian Armani – Isaac At
5pm Lara Lee – Author, A Splash of Soy
6pm Hot Chilli Challenge
Cake & Bake Theatre
11.30am Beata Khoo, My Sweet Passion Cakes –Sugar Crystal Edible Art
12.30pm Jodie Heaven, Cielo Cakery – Vegan PB&J
Cookie Sandwich
1.30pm Luisa Pringle, Love from Luisa – Amaretto
Cookies
2.30pm Kane McDowell, Sugardough Hove –Brighton’s Best Scones
3.30pm Rachel Clarke, Rachel’s Cakes – Magical
Ombre Buttercreamed Cake
4.30pm Charlotte White – The End of the Show Show
Drinks Theatre
11.30am UnBarred Brewery – Uncompromising and Exciting Beer
12.30pm Summer Wines with Tom Surgey & Naked Wines
1.30pm Joe Wadsack – Virgin Wines Summer Selection
2.30pm Tom Surgey – This Is Great Wine! with Tom Surgey & Mind Map Wines
3.30pm Joe Wadsack – Plantation Rum – Rum explained with Joe
4.30pm Great Glen Distillery – Premium Scottish Gin
5.30pm Tom Surgey – English Wine
6.30pm Vino Mojo – Find your perfect wine
Fizz! Bang! Wallop! Make your own pizza with the science of CO2
Sessions at 12pm, 1pm, 2pm with Kiddy Cook Biscuits Fit For a King! Decorate your own royal biscuits
Sessions at 3pm, 4pm with Kiddy Cook
6.20pm MARTIN KEMP
5.00pm The Vi5ion
4.10pm A Head Full of Coldplay
3.10pm De Stijl
2.25pm The Vi5ion
1.25pm Lexie Green
12.30pm Two Ways Home
11.45am Carley Varley
11.00am Fire and Rain & American Pie
