Exeter 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.

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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

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 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.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ESCOT PARK 16-18 JUNE, 2023

BRIXHAM CRAB SALAD

Serves 6-8

1 lb picked white crab meat

3 tbsp of good quality

mayonnaise

1 tbsp chopped chives

2 lemons

Salt & pepper

2 large pink grapefruit

2 large eating oranges

2 ripe avocados

1 tsp extra virgin olive oil

200g Reggiano Parmesan

Pea shoots

l To make the crab salad, pick through the white crab meat to carefully remove any excess shell, then combine the crab meat with mayonnaise, chives, juice of one lemon and salt and pepper to taste. Refrigerate.

l Preheat your oven to 160°C. Finely grate your Parmesan in an even layer across your parchment-lined baking tray, then place into your preheated oven for 10 minutes until golden in colour. Take out of the oven when cooked and cool.

JAY BARKER JONES

is the Chef-Patron of The Dartmoor

Inn. See Jay in the La Española Chefs Theatre on Sunday 18 June at 12pm

l Peel and de-stone avocado and place in the blender. Add olive oil, juice of the remaining lemon and a pinch of salt & pepper. Blend until smooth. Set aside in the fridge.

l Peel and segment pink grapefruits and oranges, being careful to remove all pith and pips.

l To serve, quenelle your prepared crab meat in the centre of the plate then carefully dollop the avocado purée around the plate. Place your segments of citrus fruits and break off shards of Parmesan crisp to complete the dish. Add sprigs of pea shoots to finish.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ESCOT PARK 16-18 JUNE, 2023

HALIBUT FILLET WITH POTATO CRUST, CIDER CREAM SAUCE

Serves 4

4 halibut fillets, 150g each

275ml medium-sweet cider

Pinch of sugar

150ml veal stock

200ml double cream

1 large potato

2 egg yolks

1 Cox apple

Edible seaweed

For the braised lettuce

2 little gem lettuce

100ml cider

l For the potato crust, peel and cut the potato into matchsticks and blanch in oil at 110°c until soft without colour. Leave to cool. Once ready mix together with the yolks and a pinch of salt. Pat a little flour on to the presentation side of the fillet and then place on the potato.

l For the sauce, reduce the cider by two thirds with a pinch of sugar, then add the veal stock and reduce by a half. Add the double cream and leave to cook until a good consistency and giving 180ml of sauce, then season. With a parisienne spoon make 24 apple balls and at the last minute add the apple balls to the sauce and gently reheat.

l For the braised lettuce, remove a couple of outer leaves from the lettuce and cut them in half. Colour in a hot pan moistened with olive oil. Once coloured season and pour in the

cider, cover with greaseproof paper and cook in a pre-heated oven at 140°C for around 5 minutes. Before serving cut an upside down “V” out of the core.

l To serve, pan fry the halibut with the potato side down on a gentle heat for approximately 5 minutes. Make sure the potato doesn’t colour too much. Turn over the fish and cook for a couple of minutes on the other side. To check if the fish is cooked through, insert a thin skewer into the thickest part of the fish for a few seconds and then touch the skewer to your lip. If it is hot, the fish is ready. Place the fish in the centre of the plate with the lettuce and a little edible seaweed. If you’re lucky enough to have

any monk’s beard or samphire, either would really compliment this dish. Pour a little sauce around the fish and serve immediately.

MARK DODSON is the Chef-Patron of Michelinstarred The Masons Arms. See Mark in the La Española Chefs Theatre on Sunday 18 June at 1pm

GNOCCHI WITH PEAS, MASCARPONE & BLACK GARLIC

Serves 2

1 black garlic clove, peeled

25g butter

1 tbsp olive oil

250g store-bought potato gnocchi

125g mascarpone

120 g frozen peas (no need to defrost)

Good pinch crushed chilli flakes

100 g baby spinach leaves

3 tbsp freshly grated Parmesan, plus extra to serve

2 tbsp toasted pine kernels, or toasted hazelnuts, chopped

l Mash together the black garlic and butter and set aside.

l Heat the oil in a small frying pan and fry the gnocchi until golden – about 5 minutes. Lower the heat and add the mascarpone to melt, along with the peas and crushed chillies. Bring to a gentle simmer, then stir in the spinach leaves, just until wilted.

l When hot through and the spinach has wilted, stir in the black garlic butter and grated Parmesan, and serve sprinkled with toasted pine kernels and extra grated Parmesan, if you wish.

YOU HAVE TO TRY BLACK GARLIC

There are many different sorts of garlic available now, including elephant garlic, super-strong garlic and smoked garlic. I haven’t been able to get too excited about these, but my trusty book editor Julia Charles tipped me off about black garlic, which is in a different class from the rest.

This is an aged garlic, with a sweet, mellow flavour and striking jet-black colour. If you have a slow cooker you can make it yourself, but a fortnight is a long time to have garlic fumes drifting round their kitchen, so I prefer to leave that to the experts and buy a head when I need it. It makes a great flavoured butter, as here, but has an affinity with eggs and cream too.

ORLANDO MURRIN is a MasterChef Champion, writer and broadcaster. See Orlando in the La Española Chefs Theatre on Friday 16 June at 3pm.

Two’s Company Simple by Orlando Murrin, published by Ryland Peters & Small (£20) Photography by Orlando Murrin © Ryland Peters & Small

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ESCOT PARK 16-18 JUNE, 2023

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

LEATHERBARROW

30g Salmon Caviar

30g Lumpfish Caviar

10g Chives

5g Lemon Juice (To Taste)

Garnish

Shaved Black Truffle

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 and Saturday.

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 ESCOT PARK 16-18 JUNE, 2023

TOM LODGE

is chef-patron of The Muddy Toad in Pontypool. See Tom in the La Española Chefs Theatre on Friday 16 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.

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 La Española Chefs Theatre on Saturday 17 June at 4pm

It’s a MasterChef vs Great British Menu showdown in the La Española Chefs Theatre, as Sam Lomas, head chef of Glebe House, returns for a second year to show off his skills. Meanwhile, MasterChef: The Professionals finalist Charlie Jeffreys, fresh off his 2022 success, shares insider tips and tricks to make your dishes great. He will be joined by Professionals favourites Carla Jones of Seacliff and Jason Howard, who will be showcasing food from Barbados.

Local hero

Legendary chef and Exeter native Michael Caines MBE will be appearing in the La Española Chefs Theatre on Sunday 18th June at 2pm. Michael, the chefpatron of Lympstone Manor, is one of Britain’s most popular and well-known chefs. Over the past 22 years, Michael has gained a global reputation for his distinctive modern European cuisine utilising the finest local and regional produce and ingredients. Michael has appeared regularly on TV shows such as BBC 1 Saturday Kitchen, MasterChef, Sunday Brunch and The Great British Menu.

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.

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.

Lost in the Sunshine

Join the Telegraph Wine Cellar

Susy Atkins in the Drinks Theatre

Saturday 17th June and learn from her insightful selection of the best wines for summer. If wine isn’t your thing, try beer with Salcombe Brewery, gin with G&Tea, or cocktails with ITV This Morning expert Joe Wadsack.

Everything is Sweet for Sophie Ellis-Bextor as she performs songs from her new album Hana at Foodies Festival Exeter, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Sunday 18th June, while Toploader play a live set on Saturday 17th and Friday Night is a Cocktail & Cabaret extravaganza with ABBA tribute act Bjorn To Be

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!

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.

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 long-lasting 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!

Hanton International Ltd

hanton0102@gmail.com

We are Oriental Hot food and Bubble Tea stall holders. We sell very delicate and tasty Oriental Dumpling, Spring Rolls, Taiwanese Bao Buns as well as popular Bubble Teas with various flavours. We have worked in many festivals such as Hythe Food and Drink Festival, Hythe Life Food Festival, Chichester Food Festival, Paws in the Park dog show, Royal Tunbridge Well Food and Drink Festival and South Glos Food and Drink Festival, etc. Our products have been loved by our customers and many of them have come back again and again to purchase. We are sure our food and service will please your festival visitors.

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.

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

A TASTE OF PARISIAN SAVOIR-FAIRE

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.

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 spirits - Modern 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.

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.

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.

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!

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!

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

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

friday 16 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 Thomas Leatherbarrow, TLC Gourmet – The Perfect Sunday Roast

2pm Joseph Fallowfield –Head chef at Fallowfields at House Bay Hotel in Cornwall

3pm Orlando Murrin, MasterChef Champion –Author, Two’s Company

4pm Thomas Leatherbarrow, TLC Gourmet –Cooking with Chocolate

5pm Jason Howard, MasterChef: The Professionals – Visit Barbados

6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Charlotte White

– King Charles III Tea & Honey Cake

1.30pm Denise Lai, Yu’s Cakes & Bakes – Perfect

Party Cake

2.30pm Steve Johnson, The Devon Baker – Carrot

Cake with Vanilla Cream

Cheese Frosting

3.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

4.30pm Hollie Cole, La La Cakes – La La’s Cookie

Pie

5.30pm Charlotte White – Cake & Cabaret

Drinks Theatre

12.30pm Summer Wines with Tom Surgey & Naked Wines

1.30pm Joe Wadsack – Virgin Wines Summer Selections

2.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

3.30pm Soho Street readymade Cocktails with Joe Wadsack

4.30pm Drinkie Cocktails – Handmade by Mixologists

5.30pm Tom Surgey – Tio Pepe & Tonic: Mix The Drink Of Summer ’23

LIVE Music Stage

7pm Bjorn To Be

5.40 pm Under The Radar

4.30pm Concrete Prairie

3.25pm Tennessee Twin

2.20pm Chris Ostler solo

1.15pm Sarah Yeo

orlando murrin

denise lai

FOODIES FESTIVAL TIMETABLE

ESCOT PARK 16-18 JUNE, 2023

saturday 17 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 Alex Harry – Harry’s Kitchen

1pm Jazzi Curley – Devon Cookery School

2pm Richard Hunt – Marriott

Culinary Director

3pm Robert Neil – The PIG at Combe

4pm Dan Bowden – The Bay Hotel at Coverack

richard hunt

5pm Thomas Leatherbarrow, TLC Gourmet –Stella Artois Unfiltered Poached Halibut

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Andy Oakey, The Sustainable Chef –Butterscotch Tart

12.30pm Steve Ashworth –South West Chef of the Year

2013

1.30pm Hollie Cole, La La

Cakes – La La’s Cookie Pie

2.30pm Steve Johnson, The Devon Baker – Carrot Cake with Vanilla Cream Cheese

Frosting

3.30pm Denise Lai, Yu’s

Cakes & Bakes – Perfect Party Cake

4.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

5.30pm John Holland, Baker on Board – Coffee & Vanilla Chequerboard Cake

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Food is Fun Fruity Layer Pots: Learn how to make a healthy, fun dessert

Drinks Theatre

11.30am G&Tea – Hand Crafted, Tea Distilled Cornish Gin

12.30pm Summer Wines with Tom Surgey & Naked Wines

1.30pm Susy Atkins, Telegraph Wine Cellar –Become a Wine Adventurer

2.30pm Joe Wadsack – Virgin Wines Summer Selection

3.30pm Susy Atkins, Telegraph Wine Cellar –Become a Wine Adventurer

4.30pm Soho Street readymade Cocktails with Joe Wadsack

5.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

6.30pm Tom Surgey – Tio Pepe & Tonic: Mix The Drink Of Summer ’23

LIVE Music Stage

7pm TOPLOADER

5.50pm Under The Radar

4.50pm Recovering Satellites

3.55pm Galaxy Thief

3pm Ben Hutcheson band

2.05pm Lyra

1.10pm Caitlin Mae and The Band

12.15pm Chris Ostler band

11.20pm Tennessee Twin

sunday 18 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 Jay Barker-Jones –Dartmoor Inn

1pm Mark Dodson –Michelin-Starred Masons

Arms

2pm Michael Caines –Michelin-starred Lympstone

Manor

3pm Carla Jones, MasterChef: The Professionals – Seacliff

4pm Sam Lomas, Great British Menu – Glebe

House

5pm Charlie Jeffreys – MasterChef: The Professionals Finalist

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Steve Ashworth, South West Chef of the Year 2013 – Chocolate Chip

Espresso Cookies

12.30pm John Holland, Baker on Board – Coffee & Vanilla

Chequerboard Cake

1.30pm Hollie Cole, La La

Cakes – La La’s Cookie Pie

2.30pm Steve Johnson, The Devon Baker – Carrot

Cake with Vanilla Cream Cheese Frosting

3.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

4.30pm Charlotte White – The End of the Show

Show

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Food is Fun Fruity Layer Pots: Learn how to make a healthy, fun dessert

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 Soho Street readymade Cocktails with Joe Wadsack

4.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin

5.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

6.30pm Tom Surgey – Tio Pepe

& Tonic: Mix The Drink Of Summer ’23

LIVE Music Stage

6pm SOPHIE ELLISBEXTOR

5pm I Love Amp

4pm Rock of The Pops

3pm Aliens Don’t Ring Doorbells

2pm The Country Strong Band 1pm Ben Hutcheson 12pm Phoenix Rose