Chelmsford 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.

SPANISH POTATO OMELETTE

This humble potato omelette is a traditional Spanish dish and made from just a few simple ingredients. It is perfect for brunch or a light dinner served with nothing more than a salad or a couple of slices of fresh bread

Serves 4

Preparation time: 25 minutes

Cooking time: 40 minutes

Ingredients:

4 small to medium potatoes

1 medium onion

50ml La Española extra virgin olive oil (for frying)

4 eggs

45ml La Española truffle oil

Salt and freshly ground black pepper

To Garnish:

300g mushrooms

2 tbsp freshly chopped flat-leaf parsley

l You will need two pans for this recipe. A large frying pan with a lid for the potatoes and onions. A smaller frying pan to make the finished omelette. Peel and finely slice the potatoes and onion (to approx 2mm thick). Heat the extra virgin olive oil in a large frying pan over a medium heat and when it’s quite hot add the potatoes and onions. Pop on a lid and let them cook really slowly until they start to caramelise.

l Beat the eggs in a large bowl. When the potatoes and onions are softened remove them from the oil with a slotted spoon and add them to the eggs. Stir and leave to stand for 5 minutes so the flavours combine. Add the La Española truffle oil and stir.

Re-use a couple of tablespoons of La Española extra virgin olive oil and heat in the smaller frying pan. Pour the egg-potato mixture in and cook over a really low heat for 10 minutes without stirring. Peel the edges of the omelette, remove the pan from the heat and place a shallow plate on top as a lid (the plate should be larger than the pan). In one quick motion, flip the omelette over and return it to the pan. Cook for a further 15 minutes and it is ready.

l Clean and chop the mushrooms and sauté over low heat with the parsley until soft.

l Serve with the omelette and drizzle over with a little truffle oil to add that finishing touch.

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.

LEMON AND HONEY CHICKEN WINGS

Serves 4

400g chicken wings

1 lemon

3 tbsp extra virgin olive oil

4 sprigs fresh thyme

1 garlic bulb, cut in half A pinch of sweet pimentón (sweet smoked paprika)

3 tbsp honey

2 tbsp chopped fresh coriander leaves

Sea salt and freshly ground black pepper

l Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes.

l Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.

l Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper.

l Continue to sauté the chicken, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.

l Sprinkle with the chopped coriander and sea salt before serving.

OMAR ALLIBHOY

is a TV chef, food writer and the owner of Tapas Revolution. See Omar in the La Española Chefs Theatre on Saturday 24 June at 4pm

Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy (Quadrille, £14.99) Photography ©Martin Poole

STELLA ARTOIS UNFILTERED POACHED HALIBUT, MORELS, PURPLE ASPARAGUS, CAVIAR BEURRE BLANC

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

1 Cinnamon Stick

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.

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.

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

Sauteed Honey & Malt Morels

200g Morel Mushrooms

50g Salted Butter

40g Lavender Honey

5g Malt Extract

1 Sprig of Thyme

½ Clove of Garlic

Purple Asparagus Fricassee

175g Purple Asparagus

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.

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

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 Prep and snap the asparagus, bring a pot of salted water to a rolling boil and blanche the asparagus for 2 minutes. Refresh in cold water. Finely dice the shallot. In a small saucepan,

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.

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

150ml Stella Artois Unfiltered

70g Chardonnay Vinegar

THOMAS

370g Unsalted Butter

30g Salmon Caviar

30g Lumpfish Caviar

10g Chives

5g Lemon Juice (To Taste)

Garnish

Shaved Black Truffle

LEATHERBARROW is the chef and master chocolatier behind TLC Gourmet. See Thomas in the La Española Chefs Theatre

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 lemon juice

Chive & Cornflowers

Friday 23 June at 5pm

Build fricassee then loin, mushrooms, nappe the caviar beurre with fresh shaved black truffle and edible flowers

www.tlcgourmet.co.uk

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE HYLANDS PARK 23-25 JUNE, 2023

TOM LODGE

is chef-patron of The Muddy Toad in Pontypool. See Tom in the La Española Chefs Theatre on Saturday 24 June 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.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE HYLANDS PARK 23-25 JUNE, 2023

COURGETTE PATTIES WITH FETA & DILL

Makes about 12

500g courgettes

2–3 tsp salt, for salting the courgette

200g feta cheese, crumbled

Handful chopped dill

1 spring onion, thinly sliced

2 eggs

Freshly ground black pepper, to taste

75g plain flour

4 tbsp oil, for pan-frying

l Coarsely grate the courgettes into a bowl. Rub and squeeze the courgette with the salt, to help release its water, and leave for 15–30 minutes.

l Drain off the excess water, then squeeze the courgette pulp to make sure it’s all quite dry, as this is the secret to delicious courgette patties.

l In a clean dry bowl, mix the courgette pulp with the feta, dill, spring onion, eggs and a sprinkling of black pepper.

l Sprinkle the flour over and gently mix through until just combined; it’s very important to not overwork the batter.

l Heat 2–3 tablespoons of the oil in a frying pan. When sizzling hot, dollop in about 2 tablespoons of the batter and flatten it with the back of a spoon. Fry a few patties at a time over medium–high heat, flipping them midway to make sure both sides are golden; it only takes a few minutes for each batch to cook. Repeat with the remaining batter, adding more oil to the pan as needed.

l Serve immediately, possibly with some fizzy (Greek) wine, and perhaps some tzatziki. Alternatively, in a courageous attempt at self-control, you could prepare the patties a day or two in advance to take on a summer picnic or barbecue.

SAGHAR SETAREH

is a travel and food photographer and writer based in Rome. See Saghar in the La Española Chefs Theatre on Sunday 25 June at 4pm

Pomegranates + Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh (Murdoch Books, £26). Photography by Saghar Setareh

23-25 JUNE, 2023

MANGO CHILLI AND LIME CHEESECAKE

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree

l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies.

l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes.

l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake.

l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix.

l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer.

l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes.

l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2.

l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

SYABIRA YUSOFF was the winner of Great British Bake Off 2022. See Syabira in the Cake & Bake Theatre and the La Española Chefs Theatre on Friday 23 June

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE HYLANDS PARK

QUAIL (ROAST QUAIL, CONFIT LEG, SWEETCORN)

Serves 2

For the quail

1 quail

10g rock salt

hay and wood chippings

100g goose fat

5g mixed herbs

For the quail eggs

2 quail eggs

1l water

50ml white wine vinegar

For the granola

25g light brown sugar

25ml pomace oil

25ml maple syrup

75g oats

25g flaked almonds

15g pumpkin seeds

For the sweetcorn puree

2 banana shallots (finely sliced)

10ml oil

2 sweetcorn

200ml double cream

For the sweetcorn salsa

1 red chilli, seeds removed and cut into fine strips

1 sweetcorn

1 pinch of salt

Beurre noisette, to bind

For the truffle pomme purree

300g potatoes

35g melted butter

35ml milk

2ml truffle oil

Grated fresh truffle

Salt, to taste

For the sweetcorn garnish

3 corn on the cob

To serve

50g kataifi pastry

l For the quail, separate the legs, wings and crown. Cover and cure the legs for 1 hour.

l In the meantime, bring the sous vide machine to 62ºC, vacuum pack the crown and cook for 30 min. Once the crown is cooked, refresh it in ice water.

l Place a handful of hay and wood chippings in a deep oven tray and light it with a match until burnt and smoking. Place the cooked crown in the tray and cover the pan with cling film, allowing the crown to smoke for 20-30 min.

l Wash the salt off the legs and pat them down with a clean kitchen towel. Vacuum pack the legs with the goose fat and mixed herbs and cook sous vide at 72ºC for 2-4 hours or until well done. Once the legs are cooked, strain the jus and set aside. Allow the legs to cool and trim as desired.

l For the quail eggs, bring water and vinegar to a boil in a large pan. Place quail eggs in a spaghetti basket and boil rapidly for exactly 2 minutes and 5 seconds, immediately plunging them into ice water

afterwards. Peel eggs under running water and set aside. For the granola, begin by warming sugar, pomace oil and maple syrup over low heat until thoroughly melted and mixed. Pour mixture over the oats, flaked almonds and pumpkin seeds, making sure to stir continuously. Spread mixture over a lined baking tray and cook at 160ºC until golden, about 15-20 minutes.

l For the sweetcorn purée, sauté the shallots in the oil until translucent. In the same pan, add sweetcorn kernels and cover with double cream. Cook until tender, then blitz the mixture until smooth. Pass through a fine sieve and season as required.

l For the sweetcorn salsa, combine chilli, sweetcorn, salt and butter to bind.

l For the truffle pomme purree, bake potatoes on a tray of salt until the flesh is soft. Mash the potatoes until smooth. Mix the butter, milk, truffle oil, fresh truffle and salt together and slowly spoon into the mash, bit by bit. Store in a piping bag and set aside.

l For the sweetcorn garnish, take one corn on the cob and blanch in seasoned water at a rolling boil for 10 minutes, then refresh in ice water. Trim sides into flat sections, making

sure to keep them solid and attached. Blacken the top with either a blowtorch or a hot pan, than place on a plate. Take the next corn on the cob and strip the kernals. Roast the kernals on a baking tray at 200ºC until blackened. Allow to cool and then blitz into a fine powder.

l Take the final corn on the cob and blanche for 10 mins, then refresh in ice water. Dry on a

To serve, deep fry Kataifi pastry at 180C until golden, drain on a paper towel and season with sweetcorn powder, ash and salt.

l Decorate the plate as pictured, placing the quail egg on the kataifi pastry. Place quail on top oif the sweetcorn salsa, puree and granola. Cover everything generously with the reserved jus. Pipe the pomme puree around the plate and serve.

TOM CLARKE

is the Chef-Patron of The Windmill in Chatham Green. See Tom in the La Española Chefs Theatre on Saturday 24 June

ONE-SHEET GLUTEN FREE PIZZA BUFFET

Serves 4-6

For the pizza dough

200g gluten-free plain flour

205g Greek yoghurt (or any thick, plain yoghurt)

Pinch of salt

For the pizza sauce

140ml passata

1 tsp garlic-infused oil

2 tsp dried oregano

Salt and pepper

For the toppings (examples!)

125g mozzarella (I usually use grated but sliced is good too)

6 slices of pepperoni

1 slice of honey roast ham and 1 pineapple ring, diced 4-5 slices of brie and 1 tbsp

Parmesan

Fresh basil leaves (optional)

l Preheat the oven to 240ºC or as hot as your oven will go if it won’t reach these temperatures.

l In a large mixing bowl, add the flour and Greek yoghurt (give it a good stir before using). Mix thoroughly using a spatula to ensure there’s no hidden clumps of yoghurt-coated flour. As it starts to come together, use your hands to bring it together into a slightly sticky ball.

l Knead the dough briefly in the bowl until it’s smooth, combined and no longer sticky. Transfer the dough to a large sheet of non-stick baking paper that’s comfortably larger than your baking tray.

l Lightly flour your rolling pin and roll out the dough to a large rectangle shape, aiming for a 1mm thickness - ensure it’s nice and even and not thicker or thinner in certain areas. Reflour your rolling pin as necessary to stop it from sticking.

l Use the baking paper to lift the rolled out dough onto a large baking tray. Form a crust around the dough by folding the dough over at all the edges to create a 1cm overlap, then gently press it down.

l To create your pizza sauce, combine all of the ingredients for the sauce in a small bowl. Spread the sauce onto your base, right up to the crust. Top with cheese and a mixture of your toppings.

l Place into the preheated oven for 10-15 minutes or until the cheese is nicely browned and golden. As the oven is super hot (like a pizza oven would be), make sure you keep an eye on it for the last 5 minutes or so. Use the baking paper to lift the pizza onto a flat surface and cut into 12 small slices or 6 large slices. Finish with some fresh basil leaves and serve immediately.

BECKY EXCELL

is a #1 Sunday Times best-selling author of 4 gluten free cook books. See Becky in the La Española Chefs Theatre on Saturday 24 June at 3pm

PASTA E CECI

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.

TOM RHODES was MasterChef Champion 2021. See Tom in the La Española Chefs Theatre on Friday 23 & Saturday 24 June

Image: Monica Turlui on Pexels

FESTIVAL LA ESPAÑOLA CHEF’S THEATRE HYLANDS PARK 23-25 JUNE, 2023

WHITE BEAN HUMMUS

500g dry white beans

1 small onion cut in half

1 head of garlic

1 carrot peeled and cut in half

1 tsp chopped rosemary

1 litre water

200g tahini

200ml sesame oil

Salt & white pepper

Lemon juice to taste

l Soak beans for 4–6 hours.

l Cut the top off the garlic, drizzle with oil, put on an oven tray and cover with foil – roast for 25 mins at 170ºC.

l Drain beans & rinse well, then put in a pot with cold water and add onion, carrot and rosemary. Bring to a boil and simmer for 35-40 mins until beans are cooked.

l Add salt and mix through. Drain half the liquid, remove the carrot, and blend together with all other ingredients until smooth.

JON HARDY

is the Head Chef of Food Leigh on Sea. See Jon in the La Española Chefs Theatre on Sunday 25th June at 12pm

Head to the La Española Chefs Theatre on Sunday 25 June at 2pm for your chance to see all three 2023 MasterChef finalists on stage together for the first time. Champion Chariya will be joined by her fellow finalists Anurag and Omar as the three friends show off the skills that took them to the top of the competition. Meanwhile, former champs Tom Rhodes and Dhruv Baker will be sharing their own insider tips and tricks.

Star baker

We’re thrilled to welcome last year’s winner of the Great British Bake Off to the Cake & Bake Theatre. As well as being an incredible baker, Dr Syabira Yusoff holds a PhD and is a British Heart Foundation-funded scientist. See Syabira in the Cake & Bake Theatre on Friday 23rd June at 2.30pm and in the La Española Chefs Theatre at 4pm.

Lost in the Sunshine

Everything is Sweet for Sophie Ellis-Bextor, as she performs songs from her new at Foodies Festival Exeter, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Saturday 24 June, while will be performing on Sunday 25 June and Friday Night is a Cocktail & Cabaret extravaganza with tribute A Twist of ABBA.

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.

Join ITV This Morning wine expert Joe Wadsack in the Drinks Theatre all weekend and learn from his insightful selection of the best wines for summer. If wine isn’t your thing, try beer with Salcome Brewery, tequila with Major Bars or cocktails with Soho Street and Drinkie.

Kidding around

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 FESTIVAL EXHIBITORS

HYLANDS PARK 23-25 JUNE, 2023

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

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!

Brick Lane Bagel

Co

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.

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

Come along and try our churros and chocolate sauce. Classic Spanish sweet treats with rich choclate to dip.

The Clink Bakery

theclinkcharity.org

The Clink Bakery is like no other, operating behind the prison walls of HMP Brixton in London. The bakery is located next to the award winning The Clink Restaurant. The aim of the

charity is to provide second chances to those currently in prison, through dedicated hospitality qualifications, live work environments & beyond the gate support, all of which can help an individual back into society & reduce the risk of them returning.

Coffee Cafe

coffeecafe2018.com

Vintage 1960’s horsebox (Trinny) based in Norfolk. Inspired by our passion for great coffee and travel, Coffee Cafe’ was created by best friends Claire and Andrew. Offering a high quality service specialising in a variety of hot/cold drinks. Our coffee is a 2 bean blend that is roasted locally here in Norfolk.

The Dessert Kitchen

Instagram @the.dessert. kitchen

The Dessert Kitchen is a family business that brings together Europe’s popular desserts for the festival such as fresh Hungarian Langosh, the Greek Portokalopita, Roumanian Papanash, French Macarons, Dutch Apple Strudels and many many more! Once you try them you will understand why are they so famous! See you there!

Freeze zone ltd

freezezone.co.uk

Self service slush where you can create your own slush flavours.

FUSCOLUSCO, VINAZO EN LATA!

fuscolusco.com

You don’t need to crack a bottle to have a cracking wine! High quality wine from Catalonia, Spain. At Fuscoluso, we produce a 250ml can that contains two glasses of 12.5% white Garnatxa, and a magical longlasting moment of happiness. The high-quality wine is

affordable to everyone and can be enjoyed at any time and at any place. Have a vinazo on us!

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. Rich rictotta fillings in a moreishly crispy shell.

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 sweets from all over the world. We offer a never-ending variety of memory lane pleasers and children’s favourites.

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.

Le & Ben’s Little Shacks

@thelittleshacks

Mini pop up bar from a cool little Citroen HY truck. Serving you alcoholic beverages of Prosecco, Prosecco cocktails, wine & lager.

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.

Modern Art Distillery

modernartdistillery.com Where art meets spiritsModern Art Distillery brings together a distinctive new line of premium craft gin, rum and vodka with contemporary artists, whose work appears on our bottle labels. Try Blueberry & Bergamot Gin, Strawberry & Honey Spiced Rum and Watermelon & Thyme Vodka, all washed down with a dose of abstract, watercolour and acrylic artwork that promises to get the creative juices flowing.

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.

Portuguese Vinhos portuguesevinhos.uk

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.

Pure Pet Food purepetfood.com

Delicious food your dog deserves. Show your dog just how loved they are with tasty, wholesome, healthy dog food. Tailored healthy dog food made to give our dogs longer, happier lives by our side.

Red Star Catering Ltd

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 running 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, Marketplace Europe. I am selling Japanese and Chinese fusion and I sell Mexican Burritos as well.

RoughStuff Oak

roughstuffoak.co.uk

Beautiful rustic oak chopping boards and food presentation boards made in prison and by ex offenders

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.

Serve it Up

serveitupuk.net

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

Starbucks starbuckschilled.com/uk/ Indulge in a little treat. Satisfy your cravings with something delicious. Celebrate and reward yourself. Starbucks Frappuccino acts as the perfect reminder for you, to take a moment to indulge, rewarding yourself with our luscious, velvety deliciousness.

Taste of Spain

facebook.com/TasteOfSpainUK

We bring the Taste of Spain to your plate.

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, 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!

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!

Truffle Guys

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.

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

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! Uber Eats is the way to order the food you love.

Wooden-It-BeNice

wooden-it-be-nice.co.uk

Hand turned wooden pens, bowls, clocks and laser engraved pens, coasters and keyrings.

FOODIES FESTIVAL TIMETABLE HYLANDS PARK 23-25 JUNE, 2023

friday 23 june

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

la espaÒola

Chefs Theatre

1pm Tom Rhodes –

MasterChef Champion

2pm Jacob Rodriguez

Perraro – How to make

fresh pasta

3pm Tom Rhodes –

MasterChef Champion

4pm Syabira Yusoff –

Great British Bake Off

Winner 2022

tom rhodes

5pm Thomas Leatherbarrow, TLC Gourmet –

Stella Artois Unfiltered Poached Halibut

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

1.30pm Naomi Rose AKA

The Baking Boss – Chelsea

Buns

2.30pm Syabira Yusoff

– Great British Bake Off

Winner 2022

3.30pm Thomas

Leatherbarrow – Whisky

Chocolate Orange

Tartlette

4.30pm Liz Burnett, Bu

Bakes – Peanut Butter Brownies

5.30pm Charlotte White & A Twist of ABBA – Cake & Cabaret ABBA Special

Drinks Theatre

12.30pm VinoMojo – Find Your Perfect Wine

1.30pm Joe Wadsack’s Virgin Wines summer selection

2.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin

3.30pm Soho Street readymade Cocktails with Joe Wadsack

4.30pm Drinkie Cocktails – Handmade by Mixologists

5.30pm Major Bars – Trio of Tequila Tasting

LIVE Music Stage

A TWIST OF ABBA

Saints of Sin

Juliette

Faith Louise

Two Ways Home

Fraser Morgan

syabira

saturday 24 june

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

la espaÒola

Chefs Theatre

12pm Tom Rhodes –

Masterchef Champion

1pm Tom Clarke – The

Windmill

2pm Jeff Galvin, Galvin

Restaurant Group – Galvin

Green Man

3pm Becky Excell, Gluten

Free Cuppa Tea – Sunday

Times Bestselling Author

4pm Omar Allibhoy – Tapas Revolution

5pm Tom Lodge – 18-year-old Chef-Patron of The

Muddy Toad

6pm Hot Chill Challenge

Cake & Bake Theatre

11.30am Charlotte White – King

Charles III Tea & Honey Cake

12.30pm Thomas

Leatherbarrow – Whisky

Chocolate Orange Tartlette

1.30pm Lily Bakes – Sticky

Toffee Pudding

2.30pm Daniele Maupertuis –

Sunflower Tart

3.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

4.30pm Grace Hall – Baileys & Salted Caramel

Scone Fancies

5.30pm Jade Ria Talsania, Petite Boulangerie –Vegan Meringues & Macarons

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Stir

It Up Cheeky Couscous: learn to make a healthy, yummy dish and be a food adventurer

Drinks Theatre

12.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer

1.30pm VinoMojo – Find Your Perfect Wine

2.30pm Joe Wadsack’s Virgin Wines Summer Selection

3.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin

4.30pm Soho Street readymade Cocktails with Joe Wadsack

5.30pm Major Bars – Trio of Tequila Tasting

LIVE Music Stage

7.10 pm SOPHIE ELLIS-BEXTOR WITH LIVE BAND

5.40 pm Rehab

4.50pm Aliens Don’t Ring Doorbells

3.50pm Galaxy Thief

3pm Rehab

2pm The Country Strong Band

1pm Breeze Redwine

12pm Tennessee Twin

lily bakes

sophie ellis-bextor

FOODIES FESTIVAL TIMETABLE

HYLANDS PARK 23-25 JUNE, 2023

sunday 25 june

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

la espaÒola

Chefs Theatre

12pm Jon Hardy – Food

Leigh on Sea

1pm Chris Ball – Head Chef at Galvin Green Man

2pm MasterChef 2023

Champion Chariya and Finalists Omar and Anurag

3pm Paul Wendholt – Kintsu

4pm Saghar Setareh –

Author, Pomegranates & Artichokes

5pm Paul Croasdale – Flitch of Bacon

6pm Hot Chill Challenge

Cake & Bake Theatre

11.30am Jackie Eaglestone, The Mayfield Farm

Bakery – Lemon Meringue Pie

12.30pm Thomas

Leatherbarrow – Whisky

Chocolate Orange

Tartlette

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Grace Hall –

Baileys & Salted Caramel

Scone Fancies

3.30pm Daniele Maupertuis – Sunflower Tart

4.30pm Charlotte White – The End of the Show

Show

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Stir

It Up Cheeky Couscous: learn to make a healthy, yummy dish and be a food adventurer

Drinks Theatre

12.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer

1.30pm VinoMojo – Find Your Perfect Wine

2.30pm Joe Wadsack’s Virgin Wines Summer Selection

3.30pm G&Tea – Hand Crafted, Tea Distilled

Cornish Gin

4.30pm Soho Street readymade Cocktails with Joe Wadsack

5.30pm Drinkie Cocktails – Handmade by Mixologists

LIVE Music Stage