Bristol Foodies Festival Showguide 2023

BOOK YOUR PLACE!

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.

*

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

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.

CLASSIC SPANISH PAELLA

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

Lemon wedges to garnish

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 ancharacterauthentic taste.

CRISPY CHILLI VENISON

Serves 4

For the venison

600g venison haunch steaks

125g cornflour

1 tbsp Chinese 5 spice

1 ½ tsp table salt

1 tsp ground black pepper

For the sauce

2 red chillis, deseeded & finely sliced

2 spring onions, finely sliced

25g ginger, peeled & finely sliced

2 peppers, deseeded and sliced into strips

6 garlic cloves, crushed to a paste

4 tbsp dark soy sauce

4 tbsp sweet chilli sauce

2 tbsp red wine vinegar

4 tbsp tomato ketchup

1 tbsp vege oil

To serve

Spring onions, finely sliced Red chilli, deseeded & finely sliced

Egg noodles

l Cut the venison steaks into thin strips about 4 mm thick and place into a bowl

l Add the cornflour, Chinese 5 spice, salt and pepper and mix until all the strips of venison are evenly coated

l Heat the deep fat fryer to 190ºC

l Place the venison strips into a sieve and shake off the excess of the cornflour mix.

l Add the strips to the frying basket (cook in two batches to stop reducing the temperature of the oil) and fry for 4 – 5 minutes until they are golden brown.

l When cooked, place on some kitchen roll to remove excess oil then cook the second batch in the same way.

l Add the veg oil into a frying pan and add the peppers, spring onions, chilli & ginger and gently fry for a few minutes, then add the crushed garlic and fry for a further couple of minutes.

l Then add all the other ingredients and stir until well mixed then add the venison strips and fry until hot.

l Serve on a bed on egg noodles and dress with the sliced spring onions and chillies.

CHRIS MARNEY is the creative mind behind Game For Anything, sharing his love of game cooking. See Chris in the Chefs Theatre on Saturday 13th May

TOM LODGE is chef-patron of The Muddy Toad in Pontypool. See Tom in the Chefs Theatre on Friday 12 May at 4pm.

PORK, SAVOY, POTATO

Serves 4

1 pork tenderloin

1 savoy cabbage

15 Koffman new potatoes

2 cloves garlic

1 red chilli Serrano ham

2 Bramley apples

2 pink lady apples

3 tbsp brown sugar

4 slices of serrano

1 litre of pork stock

500ml of port ½ bunch of chives.

Cornish sea salt company

l Prep the tenderloin by cleaning the silver skin and fat off. Then cut into 4 equal pieces. Split those pieces into three for a portion.

l Prep the new potatoes by washing, place in salt water and bring to boil until al dente. Crush potatoes and salt with garlic. Either deep fry or pan fry until the potatoes are browned with an initial crunch.

l Prep the savoy cabbage by shredding down and cooking in a pan with an emulsion of diced garlic and chill.

l Cook serrano ham in oven until crispy.

l Cook apples and brown sugar in a pan with a splash of white wine vinegar. Blend in a food processor.

l To cook the pork, add oil, garlic and thyme to a bowl. Coat pork portions in the marinade then place in a hot pan to fry off. Finish in the oven. You are looking for a golden brown on each side.

l Reduce the port and pork stock until half and alcohol is cooked off. You are looking for a thicker texture. Add a touch of apple juice for sweetness.

HAND DIVED SCALLOP, ROE COMPOUND BUTTER, PICO DE GALLO

6 hand-dived scallops

Unsalted butter

Lemon Vinegar

3 Echalion shallots, finely diced 300g tomatoes, blanched, peeled and diced

3 red chillies, deserved and finely sliced

1 bunch flatleaf parsley, finely sliced

Salt

Sugar

l Prep and wash scallops and the shells, keeping the roe and meat.

l Weigh the roe and soften the equal amount of butter. Blitz the roes and butter together untill smooth, mixing half the shallots a pinch of salt and sugar and dash of vinegar. Split this butter mix equally between the bowled shell and place the scallop onto the butter.

l For the pico de gallo, mix the peeled and diced tomatoes with the remaining shallots, parsley and chillies. Season with a dash of vinegar pinch of salt and sugar.

l Put the scallops onto the BBQ and cook until tender and piping hot, the butter should be caramelised around the shell and be aromatic.

l Once the scallop is cooked, take a spoon full of Pico de Gallo and mix it in the shell with the butter and scallop. You may find it easier to set the scallop aside to mix the pico through the butter.

ESPRESSO FROZEN PARFAIT, CHOCOLATE SOUP

Serves 1

For the coffee parfait

115g espresso

85g sugar

1 sheet gelatine

100g egg yolk

285g double cream

For the Kahlua jelly

10 sheets gelatine

340g Kahlua

115g sugar

340g hot coffee

For the chocolate and almond

crumb

115g ground almonds

85g plain flour

85g demerara sugar

100g cubed butter

60g cocoa powder

For the chocolate soup

100g milk

60g double cream

30g milk chocolate

15g sugar

For the cocoa butter shell

50g white chocolate

250g cocoa butter

l For the coffee parfait, soak gelatine in cold water until soft. Cook sugar and espresso to 118°C. Add the gelatine and pour onto the egg yolks and whisk until thick and fluffy. Whip the double cream to soft peaks. Fold in the cream, mould the mixture into silicone moulds and freeze. Once set cut into 2cm square cubes.

l For the Kalhua jelly, soak gelatine in cold water until soft, squeeze out excess water and add into a bowl with the sugar and coffee stir until all the gelatine as dissolved. Stir in the Kahlua. Poor into a shallow dish and refrigerate.

l For the chocolate and almond crumb, preheat oven to 180°C. Mix all ingredients in mixer with a paddle attachment until crumbly.

l Pour mixture onto a baking sheet lined with parchment and bake for 12 minutes.

l For the chocolate soup, boil the milk, cream and sugar. Poor mixture onto chopped chocolate. Mix with hand blender till smooth. Keep in fridge, warm before serving.

l For the cocoa butter shell, warm until chocolate has melted. Blend mixture until smooth. Remove the parfaits from silicone moulds. Dip parfaits into the mixture, let excess drip off place back into the freezer until you are ready to serve.

l To assemble, spoon a generous amount of the chocolate crumb on the bottom of the plate. Place 3 parfaits on top of the crumb. Sprinkle a generous amount of Kahlua jelly around. Warm the chocolate and poor into a jug –this can be poured at the table.

DAN BOWDEN is the head chef of The Bay Hotel, Coverack. See Dan in the Chefs Theatre on Sunday 14 May at 4pm.

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

l 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.

l In a frying pan over a medium heat, cook the bacon lardons until cooked through but not crispy.

l 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.

l 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.

THOMAS

FRAKE was the Champion of MasterChef 2020. See Thomas in the Chefs Theatre on Friday 12 May at 12pm.

TERIYAKI-GLAZED SIRLOIN

For the teriyaki glaze

500ml beef stock

1 star anise

1 tsp Sichuan peppercorns

4 tbsp dark brown sugar

5 tbsp mirin

5 tbsp sake

5 tbsp dark soy sauce

500g sirloin, in one piece

2 tbsp vegetable oil

1 tsp sea salt

2 spring onions, very thinly sliced

4 tsp sesame seeds

l Preheat the oven to 200°C. Pour the stock into a pan and add the star anise and Sichuan peppercorns. Bring to the boil and leave to simmer for 20–30 minutes, until the liquid has reduced considerably. You should end up with about 50–100ml concentrated beef stock. Strain and discard the spices.

l Mix the stock with the remaining glaze ingredients and bring to the boil. Allow to simmer for 10 minutes and then remove from the heat.

l Place a griddle or frying pan over a high heat until it is smoking hot. Meanwhile rub the sirloin with the vegetable oil and season with sea salt. When the pan is really hot, place the beef, fat side down, in the pan and leave for 2–3 minutes. Turn and sear for 2 minutes on all other sides.

l Place the beef in a roasting tin and cook in the oven for 12–15 minutes, then remove and allow to rest. After 15 minutes, add the resting juices to the teriyaki glaze.

l Slice the beef into thin slices, arrange on a plate and pour over the teriyaki glaze. Scatter over the sliced spring onions and sesame seeds and serve.

DHRUV BAKER was the winner of MasterChef 2010. See Dhruv in the Chefs Theatre on Saturday 13 May at 1pm.

SPICE:

Layers of Flavour

by Dhruv Baker, published by Weidenfeld & Nicolson, £25

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE BRISTOL 12-14 MAY, 2023

It’s a MasterChef vs Great British Menu showdown in the La Española Chefs Theatre this weekend. See MasterChef champions Thomas Frake and Dhruv Baker cooking live, while 2022 GBM favourites Oliva Barry of Adelina Yard and Mark McCabe of The Ethicurean share their professional tips.

The Lambeth walk

TikTok’s latest obsession, Lambeth piping creates beautiful, elaborate looking cakes that would fit in perfectly on the set of Bridgerton. Baker and decoration expert Marianne Stewart will be in the Cake & Bake Theatre on Saturday 13th May to walk you through this traditional yet modern technique.

Nothing but Blue skies

All Rise for Blue, as the legendary boyband is back together and performing live on the Musicians Against Homelessness stage on Saturday May 13th. U Make Me Wanna dance, so don’t resist the urge – Sorry Seems to Be the Hardest Word if you miss their epic set.

spanish flair

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.

Uber cool

Head to the UberEats Restaurant Tent to try delicious street food from Bristol’s top venues. Tuck into tender Cajun chicken from Lj Hugs on Friday 12th May, sink your teeth into gorgeous pizza from Pizzarova on Saturday or scoff a delicious burger from Burger Theory on Sunday.

Join Three Wine Men’s Tom Surgey 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 and Salcome or even personalised drinks in a can with Hocus Drinks.

I’ll drink to that!

Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.

Beth’s Bakes

Newport

bethsbakesnewport.com

Brownies, blondies and cupcakes

handmade in South Wales. With over 70 thousand social media followers combined, Beth’s Bakes is one not to be missed at Foodies Festival!

Boston Shakers

bostonshakers.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 Box

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...

Brighter Senses

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.

Churros2 Ltd

facebook.com/profile.

php?id=100009097050582

Delicious hurros and chocolate sauce .

Flapjackery

flapjackery.co.uk

Luxury gluten free flapjacks handmade in Devon

Galipette Cidre

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.

Graze and Vine

grazeandvineuk.com

We are a Grazing Company based in South Wales. Using only the best British cheese, our own brand chutney’s and more, we create delicious grazing tables, platters and boxes for every occasion. We offer a brunch package using fresh local artisan pastries. Welsh Wine, own partner brand Spiced Rum available.

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.

Health & Holistics

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.

Itadeli

itadeli.sumupstore.com

Italian homemade cannoli

Kasa Chiropractic kasachiro.com

A local Chiropractor offering a head to toe approach to health and wellbeing through chiropractic treatments and sports massage

Kent Cider Co.

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!

Kingdom of Sweets

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.

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 Pink Door

littlepinkdoor.co.uk

Delicious coffee served with a smile

Macmillan cancer support

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.

Majors Bar

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.

Mid Sussex Super Cream

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.

Nana Rose Rum Punch

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.

Plush Slush Bar/ Silent Disco

Plush-slush.co.uk

Refreshing fun slush alcohol drinks

Portuguese Vinhos

portuguesevinhos.uk

We are a family run business of wine advocates that specialises in importation and supply of Portuguese wine. Many of our wines are Organic and Sustainable. 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 by the Champagne method.

Posh Dogs

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.

Pure Pet Food

purepetfood.com

Delicious food your dog deserves. Show your dog just how loved they are with tasty, wholesome, healthy dog food.

Salcombe Brewery Co

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.

Sheep in Wolf’s Clothing

siwcbrewery.com

Award Winning Craft Beer with a Social Purpose; Every can sold donates to causes we believe in.

Small Batch Coffee Roasters

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.

Stella Artois

Unfiltered

stellaartois.com/en_gb/productrange/unfiltered/ 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.

The Teeny Tiny Pancake Co

@theteenytinypancakeco

We make pancakes, Teeny Tiny ones! Inspired by the poffertjes of The Netherlands; we offer tasty, sweet treats made right in front of your eyes.

The Telegraph

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.

Thomas Cookie Company

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.

3cz Ltd

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! Come along and try the delicous difference for yourself!

Treats Of The States

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!

Truespeed

truespeed.com

Truespeed is a Bath based company delivering ultrafast full-fibre broadband across the South West (including here in Little Stoke) by building a brand new network for greater stability and guaranteed speeds.

Come and say hello to the team and play our games for a chance to win prizes and goodies!

Tun Family Ltd

khinmgtun91@gmail.com

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!

Uber Eats

ubereats.com

Uber Eats is an on-demand food delivery platform that helps make getting great food from local restaurants as easy as requesting a ride. We’re proud to announce that Uber Eats are now the official food delivery platform of choice at Foodies Festival 2023! Head to the Uber Eats zone to try some of your local favourites and compete in our delivery challenge to win some amazing Uber Eats prizes! Order the food you love.

Vibrant Forest Brewery

vibrantforest.co.uk

We are Vibrant Forest, a small brewery located in the the New Forest. Our passion is to brew modern beers packed with flavour. Every style and 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.

Wooden-It-Be-Nice wooden-it-be-nice.co.uk

Hand Turned Wooden Pens, Bowls, Clocks and Laser Engraved Pens, Coasters and Keyrings

Friday 12 May

Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability

la espaÒola

Chefs Theatre

12pm Thomas Frake –MasterChef Champion

1pm Mark McCabe, Great British Menu – The Ethicurean

2pm Louise McCrimmon –Blaise Inn

3pm Mark Chapman – COR

4pm Tom Lodge – The MuddyToad

5pm Adam Ball

Cake & Bake Theatre

12.30pm Charlotte White,RestorationCake–King Charles III Tea & Honey Cake

1.30pm Marianne Stewart,Marianne Bakes –

Retrolicious Lambeth Piping Techniques

2.30pm Liz Burnett,Bu Bakes – Peanut Butter

Brownies

3.30pm John Holland,Baker on Board – Coffee & Vanilla Chequerboard Cake

4.30pm Grace Hall – Baileys & Salted Caramel

Scone Fancies

5.30pm Charlotte White with the ABBAholics –Cake & Cabaret

Drinks Theatre

12.30pm Hocus Drinks – One can identify as…

personalised drinks in a can

1.30pm Joe Wadsack – Virgin Wines Summer Selection

2.30pm G&Tea – Hand Crafted,Tea Distilled

Cornish Gin

3.30pm Joe Wadsack – Plantation Rum – Rum

Explained with Joe

4.30pm Drinkie Cocktails – Handmade by Mixologists

5.30 Le Mistral – Provençal Rosé

LIVE Music Stage

7pm The Abbaholics

6pm The Hawksmen

5pm Kayla Kelley

4pm Recovering Satellites

3pm Goda Kukucione

2pm Jessie Dipper

1pm Two Ways Home

12pm Chris Ostler

FOODIES FESTIVAL TIMETABLE BRISTOL 12-14 MAY, 2023

Saturday 13 MAY

Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability

la espaÒola

Chefs Theatre

12pm Thomas Leatherbarrow, TLC Gourmet – Stella Artois

Unfiltered Poached Halibut

1pm Dhruv Baker –

MasterChef Champion

2pm Chris Cleghorn –

Michelin-starred The Olive Tre

3pm James & Travis –

Beckford Bottle Shop

4pm Noda Marvani – Koocha

NODA MARVANI

5pm Chris Marney – Game for Anything

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – King

Charles III Tea & Honey Cake

12.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

1.30pm Marianne Stewart, Marianne Bakes

2.30pm Thibault Courtoisier

– Great British Bake Off: The Professionals winner

3.30pm Grace Hall –Baileys & Salted Caramel

Scone Fancies

4.30pm John Holland, Baker on Board – Coffee & Vanilla Chequerboard Cake

5.30pm Hollie Cole, La La

Cakes – La La’s Cookie Pie

Drinks Theatre

Explained with Joe

4.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

5.30pm Tom Surgey – English Wine

Kids Cookery Theatre

Chocolicious! Make and decorate your own chocolate truffles

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cooking It

LIVE Music Stage

7.15pm BLUE

5.55pm Rehab

5pm Hicktown Breakout

4pm Taynee Lord & The Crookes

3pm Rehab

2pm The Terraplanes

1pm Two Ways Home

12pm Carley Varley

thibault courtoisier blue

11.30am Hocus Drinks – One can identify as… personalised drinks in a can

12.30pm Summer Wines with Tom Surgey & Naked Wines

1.30pm Joe Wadsack – Virgin Wines Summer Selection

2.30pm Vibrant Forest – Dark, Sour and Fruity

Beer

3.30pm Joe Wadsack – VIVIR/El Sueño – Tequila

FOODIES FESTIVAL TIMETABLE

BRISTOL 12-14 MAY, 2023

sunday 14 MAY

Register for free entry at the Registration Desk by the entrance. Tickets for sessions are released throughout the day and subject to availability

la espaÒola

Chefs Theatre

12pm Dhruv Baker –MasterChef Champion

1pm Olivia Barry,Great British Menu Finalist –Adelina Yard

2pm Jan Ostle – Wilsons

Bristol

3pm Dan Andree –Michelin-starred Beach House

4pm Dan Bowden – The Bay Hotel in Coverack

olivia barry

5pm Elliot Lidstone – BOX-E Bristol

Cake & Bake Theatre

11.30am Charlotte

White, Restoration Cake – King Charles III Tea & Honey Cake

12.30pm Hollie Cole, La La Cakes – La La’s Cookie Pie

1.30pm John Holland, Baker on Board – Coffee & Vanilla Chequerboard Cake

2.30pm Liz Burnett, Bu Bakes

– Peanut Butter Brownies

3.30pm Grace Hall – Baileys & Salted Caramel Scone Fancies

4.30pm Charlotte White – The End of the Show Show

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 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

Kids Cookery Theatre

Chocolicious! Make and decorate your own chocolate truffles

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cooking It

LIVE Music Stage

6pm SCOUTING FOR GIRLS

4.40pm Rock of The Pops

3.45pm A Head Full of Coldplay

2.50pm Galaxy Thief

1.55pm Caitlin Mae and The Band

1pm Lyra

12pm Ben Hutcheson

grace hall scouting for girls