Glasgow 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.

CHURROS

These tasty sweet snacks are such a treat. Churros are fried pastry dough sticks which have ridges because they are piped out of a pastry bag. Best eaten hot and dipped into chocolate

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

250 ml water

1 tsp salt

250g plain flour

15g baking powder

1 tbsp La Española light in colour olive oil

500ml La Española light in colour olive oil (for frying)

Sugar

Serve with: A cup of hot chocolate

l Heat the water and salt in a saucepan. Put the flour and baking powder in a bowl and mix together. Add the salted warm water and stir with a wooden spoon until you get a lump-free dough.

l Add a tablespoon of oil to the dough and mix with your hands.

l Heat the oil in a frying pan. Put a star nozzle into the piping bag and fill with the dough mixture. Pipe the dough into 15cms long strips directly into the oil and fry the churros over

medium heat, so that they are cooked on the inside and toasted on the outside. Remove the churros from the oil, place them on absorbent kitchen paper and sprinkle with sugar.

l Serve the churros hot with a cup of hot chocolate.

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 GLASGOW 11-13 AUGUST, 2023

SCALLOP AND BLACK PUDDING WITH POTATO AND GREEN APPLE

Serves 4

4 king scallops in the shell

400g black pudding, diced 400g potatoes, diced – good frying potatoes work best Sml bunch flat leaf parsley, shredded

1 green apple, julienned

3 cloves garlic, chopped 25g butter, unsalted

l You can get scallops in the shell from most good fishmongers – they will be happy to shuck them for you. If you fancy giving it a go yourself it is very easy. You will need a table knife and a spoon. You will notice that the scallop shell has a rounded and a flat shell. Insert your knife into the hinge of the shell and twist to pop open. Run your knife along the inside of the flat shell to separate it from the meat.

l Once you have the shell completely open, take your spoon and scoop everything out. You now need to remove the white meat and the roe from the skirt. I do this by separating them with my fingers. Bin all excess material so you are left with white juicy meat and roe. Give them a quick clean under cold water.

l Pre-heat your oven to 200°C. Place the diced potato into a frying pan and fry until golden and crisp. Make sure that the potatoes have started to go soft before adding the black pudding.

GARY MACLEAN

was the Champion of MasterChef: The Professionals 2017.

See Gary in the La Española Chefs Theatre on Sunday 13 August at 1pm

l Add the black pudding and cook until it starts to crisp up, then add the garlic and cook for a couple of minutes.

l Put the potato mixture on to a tray and pop it into the oven until the potatoes are cooked.

l Meanwhile, give your pan a clean, pop it back on the stove, and once hot add a little oil.

l Next place each scallop into the pan. Try not to shake or shoogle the pan, as you are looking to create lots of colour on the scallop before turning it. Once you have coloured both sides of the scallop, reduce the heat and add your butter and a squeeze of lemon juice. Baste the scallop in the butter and lemon. Once cooked remove from the pan.

l Now take the potatoes and the black pudding out of the oven, mix in the shredded parsley and double check the seasoning.

l Next fill each of the empty shells with the potato and black pudding mixture. Top each one with a scallop and finish with your apple.

HOMEMADE HAGGIS

Serves 6-8

1 sheep’s stomach (if serving in the stomach)

1 sheep’s pluck (heart, lungs, windpipe, liver and some intestine)

3 onions peeled and diced 25g butter

250g pinhead oatmeal, toasted 200g suet 500ml chicken stock or water that pluck was cooked in Salt, pepper, ground allspice to taste

l Wash the stomach in cold water and leave to soak for a least two hours.

l Thoroughly rinse the pluck in cold running water. Place the pluck in a pot and cover with salted water. Make sure to hang the windpipe over the side of the pot with a pot or bowl underneath to collect anything the lungs expel.

l Bring to the boil and reduce to a simmer. Leave to simmer for two hours, skimming the fat from the surface regularly.

l Take the pot off the heat, and allow the pluck to cool in the liquor. Once cooled, remove the pluck and reserve 500ml of the water as stock. If there

was no windpipe on the pluck, disregard the liquid and instead use 500ml of chicken stock.

l Cut off the windpipe and discard. Cut the pluck into small pieces and mince.

l Fry off the diced onion in butter in a pan until softened. In a large bowl, mix together the cooked pluck, suet, onions and oatmeal and season with allspice, salt and pepper to taste.

l With the textural side of the stomach facing inwards, stuff the haggis mix inside, and wrap in tin foil. Cook for three hours in gently simmering water.

JOHN MOLLOY is Group Executive Chef of Gōst, Glaschu and Dukes Umbrella. See John in the La Española Chefs Theatre on Friday 11 August at 3pm

PAPPARDELLE ASPARAGUS, WILD GARLIC, SUNFLOWER SEEDS

Serves 10

Fresh pappardelle

For the asparagus & wild garlic puree

3 bunches green asparagus

1 bunch fresh basil

7 cloves garlic

100g fresh wild garlic

150g pitted green olives (we recommend nocelara olives)

150ml virgin olive oil

80ml pomace oil

100ml olive brine

4g salt

2g gelepressa (xanthan gum)

For the sunflower seed sauce

200g sunflower seeds

4 shallots

6 cloves garlic

2 sticks celery, chopped

300ml vegetable stock

150g nocelara olives (pitted and cut into ¼)

30g sweet miso paste

10g black berber chilli

50ml pomace oil

To serve

1 tsp salt

50ml vegetable stock

50g pecorino (or similar hard Scottish cheese)

Lemon for zest

Sourdough croutons

Fresh basil

l For the asparagus & wild garlic puree, remove woody stems of asparagus. Slice asparagus into thin round slices from bottom of stem to half way up. Cut the rest of the stems for later into quarters lengthways.

l Heat a medium sized pan with pomace oil. Add the garlic and sliced asparagus. Sweat on high heat, then cover to steam for 30 secs. Add the wild garlic and cook for 30 secs. Add the basil and cover for 30 secs. Add olive brine and boil for 45 secs then add 4g salt.

l Remove from the heat and lightly cool, then blend with 2g gelespressa for 2 mins. Add the extra virgin oil to the blender and blend until smooth. Chill over ice tray bag (2 stainless steel bowls – fill one ½ full ice water. Place the other on top with the puree).

l For the sunflower seed sauce, roast sunflower seeds at 180ºC until golden (should take around 10 mins).

l Add garlic to a medium sized pan and sweat until starts to turn golden. Add diced shallots and cook for 2mins, then add celery and cook for another 2 mins (there should be no colour on these). Add the roasted seeds, the chilli, vegetable stock

and bring to boil then add the miso paste and mix well.

l Chill the mix down and leave aside. Check seasoning once cooled, may take more miso depending on saltiness of miso and stock.

l To serve, boil water in a pot with 1 teaspoon of salt (for pasta later). While water is boiling, add the asparagus puree to a small pot and heat gently.

l In a large saute pan, add the sunflower seed mix and reduce with 50ml of stock. This should be until it is a saucy risotto consistency. Leave on a low heat.

l Add pasta to boiling water (around 70g per person), boil for 2 mins. Drain and add to the large sauté pan with the sunflower mix. If you need more liquid, heat up more vegetable stock and add it. Add the heated puree.

l Grate some pecorino, ½ lemon zest and chopped basil and fold into the mix.

l When ready, place into a large serving bowl and cover with sourdough croutons, more grated pecorino and more ripped basil.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE GLASGOW 11-13 AUGUST, 2023

DEAN PARKER is Head Chef and Co-Founder of Bib Gourmand-awarded Celentano’s. See Dean in the La Española Chefs Theatre on Saturday 12 August at 2pm

SCALLOP, DASHI, KIMCHI

Serves 4

For the scallop brine

1000ml water

50g salt

10g lemongrass

5g kafir lime

For the scallop skirt butter

500g butter

250g scallop skirt

1 lemon

8g salt

For the kimchi dressing

6 bunches spring onion

1 tub gochujang paste

6 thumbs ginger & 6 thumbs galangal, peeled and chopped

70ml fish sauce

100g spring onion, sliced

For the dashi

150g shitake mushrooms

100g kombu seaweed

100g bonito flakes

6L water

For the kafir lime oil

100g kafir lime leaf

100ml grapeseed oil

To assemble

1 scallop, 60g, brushed with scallop butter

15g spring onion kimchi

40ml dashi

5ml kafir lime oil

5g caviar

l For the brine, boil the salt, water and aromats. Chill and reserve until needed.

l Open scallops, remove and wash the skirt – reserve. Remove the roe and rinse lightly. Brine for 20 mins.

l For the scallop skirt butter, lightly oil and season the skirts then roast for 20 minutes at 180ºC. While roasting, dice the butter and add to a warm pan. Cook until the butter browns and stop with the juice from the lemon, add the salt then the roasted skirts. Infuse for 60 mins. Strain.

l For the kimchi dressing, blend all ingredients apart from the spring onions, then mix in spring onions. Season with salt.

l For the dashi, soak the kombu in cold water overnight. Place the soaked kombu and mushrooms in a pan with the water. Warm gently, never boiling, infuse for 30 minutes, strain and add the bonito flakes. Infuse for a further 30 minutes and strain again.

l For the kafir lime oil, place oil and leaves in the thermomix at speed 10 for 1 min, then blitz at speed 6, heat 70ºC for 10 mins. Chill In a bowl over ice, then strain through muslin, hang in a piping bag to allow the oil and water to split, drain the water and keep the oil.

l To assemble, place scallop brushed with scallop butter in the centre of the dish. Garnish with spring onion kimchi, dashi, kafir lime oil and caviar.

DAN ASHMORE is the group executive chef of the Dean Banks restaurant group. See Dan in the La Española Chefs Theatre on Saturday 12 August at 4pm

BROWN CRAB AND CRÈME FRAÎCHE TARTLET WITH PRESERVED LEMON AND HERB EMULSION

Serves 2

100g cooked crab meat (picked to ensure no shell) – you can this get from most fishmongers

Lemon zest from a 1/4 of a lemon

1 tbsp crème fraîche

5g chopped dill

1 shortcrust pastry block

Preserved lemon

10g chopped dill or parsley

2 heaped tbsp mayonnaise

Salt

l Mix together your crab meat, lemon zest, crème fraiche and dill in a bowl and set aside

l Roll out your shortcrust pastry until it is as thick as a 20 pence coin. Cut two circles 12cm diameter or 4 cm wider than your desired mould.

l Using tart cases, turn so the bottom is upwards (upside down) – I use Matfer mini Brioche moulds, which can be purchased from cookware stores or Amazon.

l Spray the tart mould with oil spray and place the pastry over the tart mould, piecing the pastry with a fork, using a skewer push the pastry

between the fluted gaps and place another mould over the top and repeat the process. Pre-heat the oven to 170ºC and bake for twelve minutes then remove the moulds and bake for another five minutes.

l Peel your preserved lemon, keep the skin and thinly slice it. Using a blender, blend the dill or parsley with the mayonnaise.

l To plate, put your crab filling in a tart case and add a dollop of the emulsion to the plate. Garnish the tart with sea herbs or dill and with the thinly sliced preserved lemon on top.

COLIN NICHOLSON is Head Chef at Mingary Castle. See Colin in the La Española Chefs Theatre on Sunday 13 August at 5pm

SCOTTISH HIGHLAND VENISON, BARLEY, PICKLED BLACKBERRIES, CHESTNUT PUREE

Serves 2

2 venison loin steaks 150g

200ml beef or venison jus

2 garlic cloves

1 red chicory or radicchio leaf

100ml olive oil

100ml white wine vinegar

½ stick celery, finely diced

50g castor sugar

½, finely diced carrot

Salt and pepper

1 onion, finely diced

2 pints venison, beef or chicken stock

3 sprigs thyme

125g butter

100g pearl barley

6 blackberries

50g chestnuts (vacuum packed)

3 baby beets

l Boil the vinegar and sugar together until the sugar has dissolved. Remove from the heat and chill. Once chilled, add the blackberries to the pickling liquor for 4 hours.

l Gently fry the diced carrot, celery and half the onion in a saucepan with half of the olive oil without colouring. Add in 1 clove of garlic and a sprig of thyme. Stir in the barley, pour over the stock to cover the barley. Leave to simmer, checking every few minutes that there is still enough stock covering it. This will take around 30 minutes to fully cook.

l Whilst the barley is cooking, peel the baby beets and boil in salted water until slightly soft and you can put a knife into them. Remove from the water and allow to cool.

l Fry the other half of the onion on a high heat to give it colour. Add in the chestnuts, turn down to a gentle heat and cook until the onion is soft. Add 100ml of water and blend until smooth. Make sure to season it.

l Return to the barley as you have done previously. Check to see if it is cooked. It should still have a little bite, but have puffed up. The liquid should mostly have been absorbed. Season and stir in 50g of butter.

l Add a little oil to a hot frying pan, season the venison, add a clove of garlic and a spring of thyme to the pan and fry the meat for 2 minutes each side. Put 50g of butter into the pan with the meat. Once melted, baste the venison with the butter using a spoon for 1 minute. Remove from the pan and leave to rest on a plate for 5 to 10 minutes.

l Cut the beets in half. In the same frying pan, lightly fry the beets and season until golden. Dot the chestnut puree around the plate 3 or 4 times and lean the beets up against each one.

l Spoon the barley in a line down the middle of the plate. l Fill in the gaps around the barley with the blackberries. Slice the venison in half, lengthways and lay over the barley.

l Heat up the reduced venison or beef sauce, and spoon over and around the meat.

l Pick off 1 leaf of chicory, slice lengthways and lay over the venison.

RYAN MARSHALL is Executive Chef at Marine Troon. See Ryan in the La Española Chefs Theatre on Saturday 12 August at 12pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE GLASGOW 11-13 AUGUST, 2023

SMOKED CHICKEN TIKKA

300g boneless chicken thighs

100g mixed peppers

2 tbsp lemon juice

1 tbsp ginger paste

1 tbsp garlic paste

Pinch of salt

1 tsp red chilli powder

20ml vegetable oil

For the second marinade

120g Greek yogurt or thick natural yogurt (full fat)

1 tsp ginger garlic paste

½ lemon

½ tsp Kashmiri chilli powder

5g mace powder

5g cardamom powder

l Slice the chicken into thin slices

l Mix together the first marinade ingredients and coat the chicken well. Leave to marinate for 20 minutes

l Mix the second marinade ingredients together and coat the chicken. Leave to marinate in the fridge for 6 hours

l Cook on the frying pan for 4 min each side on medium heat. Finish in the oven at 180ºC for 6 min, or cover the pan with lid and cook for 6-8

min, or cook on the barbeque for approximately 5-6 min each side.

l Serve with mint chutney and fresh salad.

ROHAN WADKE was a quarter-finalist on MasterChef: The Professionals. See Rohan in the La Española Chefs Theatre on Friday 11th August at 2pm

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.

STRAWBERRIES AND CREAM - VANILLA PANNA COTTA, STRAWBERRIES, MERINGUE KISSES, STRAWBERRY SAUCE

Serves 4

For the Panna Cotta

300ml double cream

75ml whole milk

1 vanilla pod or 1 tsp of vanilla bean paste

30g sugar

1 leaf gelatine (7g)

For the meringue kisses

2 egg whites

100g caster sugar

Food colouring paste - red or green

Strawberry Sauce

200g strawberries

20g sugar

Lavender syrup (optional)

l Heat the cream and milk in a pan (if using a vanilla pod, scrape the seeds into the mixture and add the skin. If using vanilla bean paste, add just as the mixture reaches boiling point). Once the mixture reaches a simmer, continue to simmer and stir to thicken the mixture a little (this could take 10 minutes)

l Add the sugar to the mixture and allow to dissolve. Soak your gelatine leaf in cold water for a round 3-4 minutes. Remove the milk and cream mixture from the heat and squeeze the water from the gelatine and add to the thickened mixture – stir and dissolve the gelatine. Pass the

mixture through a sieve into a pouring jug. Allow to cool a little.

l Take 4 pudding (dariole) moulds and lightly oil the inside. Pour the mixture into the moulds and leave to set in the fridge for minimum 4 hours or until set - you still want them to have a little bit of wobble!

l For the meringue kisses, get a clean and dry bowl. Use a hand blender to mix the egg whites until they double in size and you can hold the bowl upside down without it falling out of the bowl. Keep whisking and add the sugar tbsp at a time until you have a thick, glossy mixture. Line a baking sheet with baking parchment and set the oven to 100C fan.

l Take a piping bag and a nozzle, add a little of your colouring paste (red or green is best for this recipe) in 3 or 4 vertical lines. Now add the meringue mixture and pipe small meringues onto the baking sheet.

l Place them in the oven for 50 minutes and then turn it off and allow them to cool in the oven. For the strawberry sauce, cut the strawberries into quarters and place a in a pan with the sugar. Heat gently to release the strawberries juices and dissolve the sugar. Add a teaspoon of

the lavender syrup to taste. (you could replace with rose water or orange blossom).

l Use a stick blender or food processor to blitz the mixture. Now strain through a sheet of muslin (a pair of old tights would work too!) to get a clear sauce. Taste as you go to check sweetness and flavour.

l To plate, remove the panna cottas from the fridge and dip the mould in some boiling water and run a sharp knife around the top to help release it. Take a shallow serving bowl and place it on top of the mould. Flip it upside down and gently tap the top to release the panna cotta.

l Take the remaining strawberries and cut them into quarters vertically. Arrange around the panna cotta on the outside of the plate.

l Take your meringue kisses and take 5 of these and place them in amongst the strawberries. Add some small basil leaves or mint to decorate.

l Put your strawberry sauce in a small jug and pour around and the panna cotta to serve.

JILLY MCCORD

was a finalist on MasterChef. See Jilly in the La Española Chefs Theatre on Sunday 13 August at 4pm

RING OF FIRE CAKE

For the sponge

250g dark chocolate (broken into pieces)

250g salted butter (chopped into pieces)

1-2 tsp chilli powder

6 medium eggs

220g golden caster sugar

8 tbsp ground almonds

For the ganache

200g dark chocolate (broken into pieces)

200g double cream

1 tsp butter (room temperature)

2-3 tsp chilli paste (optional)

For the syrup

150ml water

150g sugar

2-3 red birds eye chillies, deseeded and sliced thinly

l Preheat oven to 180ºC and line the base of two 22cm sandwich cake tins with a circle of baking paper.

l Heat the sugar and water for the syrup, dropping in the chillies when the liquid is clear. Bring to the boil, simmer for 10 minutes, then set aside to cool.

l For the cake batter, melt the chocolate and butter together over a pan of simmering water.

l Once melted, stir together until smooth and add the chilli powder. In different bowls separate the eggs into yolks and whites, placing the egg whites into a clean, grease-free bowl. To the yolks, add golden caster sugar and whisk for 5-10 minutes, until the batter is thick and pale. Using a clean whisk, beat the egg whites until they form soft rounded peaks.

l Pour the chocolate mixture onto the beaten yolk and sugar and gently mix until smooth. Fold in the ground almonds.

l Gently spoon the egg whites into the batter a third at a time until no white remains in the mix. Evenly divide the batter into the prepared cake tins and bake for 25-30 minutes until the cake is set but with a slight softness to the centre. Remove the cakes and turn the oven down to 50ºC.

l Leave the cakes to cool in the tin. They will sink as they cool. This is normal – it’s developing its lovely gooey middle. Lift

CHRISTINE & PHIL JENSEN are the owners of BLACK BOX CAKE.

the candied chilli strips out of the sugar syrup and place separately on parchment on a baking tray. Pop these in the oven for 30 mins to dehydrate and drizzle a tablespoon or so of chilli syrup on each sponge. No, it won’t ruin it! Go right ahead!

l While the cake is cooling, make the ganache. Heat the cream to a boil then pour it directly onto the chocolate. Allow the chocolate to melt, stirring occasionally until it is all combined. Stir in the butter and chilli paste (if using).

l Once cool, run a knife around the inside of the cake tin to loosen, remove the baking paper and place on a serving plate. Cover the first sponge with half the warm ganache. Lay the second sponge on top and cover the top with the remaining ganache.

l Decorate in a ring with the candied chillies and serve with a dollop of clotted cream. with berry chutney.

Join MasterChef finalists in the La Española Chefs Theatre this weekend, as Omar Foster, Sarah Rankin and Jilly McCord join host Jacqueline O’Donnell to show off the skills that took them to the top. Meanwhile, Professionals Champion Gary Maclean and finalist Dean Banks will share insider tips and tricks.

star baker

Inspired by traditional family recipes and homegrown produce, Coinneach rose to fame as The Hebridean Baker on TikTok in 2020. Join him as he shares delicious recipes in the Cake & Bake Theatre on Friday 11th at 2.30pm.

So lovely

See Scouting for Girls at The Place We Used to Meet, aka Rouken Glen, as they celebrate the launch of two new singles ahead of their album later this year. They’ll be playing the hits from their back catalogue and getting you up and dancing, so make sure you join us on on the Musicians Against Homelessness Stage, Sunday August 13 and feel your Heartbeat again.

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 top wine experts in the Drinks Theatre, with Master of Wine Rose Murray Brown and Wine Events Scotland’s Diana Thompson guiding you all weekend. If wine isn’t your thing there will be beer masterclasses from Salcombe Brewery and gin masterclasses from Great Glen Distillery.

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.

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

The Antipodean Sommelier

taswines.co.uk

An independent importer of award winning wines from New Zealand and Australia. Come and try Two Rivers, Snapper Rock, Coal Pit, Neck of the Woods and many more. Most importantly find out about the people and the stories behind the wines and if you like them, buy a glass, bottle or even a case to take home and enjoy.

Bake It Easy

facebook.com/profile.

php?id=100082406184075

We are Samantha and Ruairidh, and we run Bake It Easy. We started trading in November 2022 and we have found our niche with our signature stuffed millionaires shortbreads, with flavours such as Crunchie and Wispa Gold. We can’t wait for you to try them at Foodies!

Bellissimo Vino

bellissimovino.co.uk

We will be serving nothing but fine award-winning wines, fizz and craft beers from artisan wineries across the globe. Come check out our bar and the Bellissimo Team will look after you.

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!

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.

Costco Wholesale costco.co.uk

At Costco, you’ll find everything from groceries and electronics to clothing and cleaning supplies - all in one warehouse. We’re able to bring you such great values because of our enormous buying power, and you get to enjoy the convenience of one-stop shopping.

Dark God Spiced

Rum

darkgod.co.uk

Dark God Premium Spiced is a rounded, dark and decadent rum with elements of fire, smoke and spice. The Dark God demanded better from us than a typical rum; you will find no hint of vanilla, cloves and syrupy sweetness, so fill your face holes mortals!

The Finest Fudge

Co

thefinestfudgeco.co.uk

Here at The Finest Fudge, we make the coolest fudge in the UK. Come and see for yourselves. We have an incredible range of flavours for the whole family, from your classic rum & raisin to an adventurous Kinderella (that’s Kinder Bueno & Nutella if you we’re wondering). The perfect sweet treat for yourself, to share or to gift. Did you miss us at the show? No worries, find us online.

Freeze zone ltd

freezezone.co.uk

Self service slush where you can create your own slush flavours

FUSCOLUSCO, VINAZO EN LATA!

fuscolusco.com/en/home/ Fuscolusco is a fantastic monovarietal white wine elaborated with Grenache that takes its new form, in a can, in 2022. The intention is making a high-quality wine accessible to anyone, anywhere, and at any time.

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.

Itadeli

itadeli.sumupstore.com

Italian homemade cannoli. Rich rictotta fillings in a moreishly crispy shell.

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.

L0zZieBakes

instagram.com/ l0zziebakes/?hl=en

I specialise in handmade custom French macarons and will be offering macarons, handmade fudge and other macaron creations on the day.

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 complex drinks. Come and have a drink with us.

FOODIES

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.

MJ Bakes Glasgow

mjbakesglasgow.com

MJ Bakes Glasgow is a bakery based in the Southside specialising in delicious stuffed cookies,brownies,blondies & more. Recently featured in the Glasgow Times newspaper & many Foodie reviews. Our web-shop is UK wide for postal treats weekly. Keep up to date on our social pages, Facebook, Instagram, Tiktok.

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.

Plush Slush Bar / Silent Disco

Plush-slush@yahoo.com

Refreshing fun slush alcohol drinks. Come along and party with us!

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.

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.

Smokin’ Delights

instagram.com/smokin_ delights

We are a bbq street food stall offering our take on low and slow bbq food. We put our spin on pulled pork, tacos, nachos, as well as the classic smashed patties, and smoked beef links.

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, established 2005. and love bringing our family recipes to the people!

Tikka Hut

Scotland

Instagram @tikkahutscotland Tikka Hut’s terrifically tasty chicken tikka tacos and burgers and textured tofu tikka take tasters to a tantalizingly tizzy with topping tender lettuce, red onion, and fresh coriander with triumphant trios of mayo, hot sauce, and sweet chilli! Taste buds tingle, tongues twist, and tummies turn to tikka titans, tempted by terrific taste and texture!

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!

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.

Winton Brewery

wintonbrewery.com

We are East Lothian’s award winning brewery bringing you our delicious beers! Head along for a pint of Peelywally, Taps Aff, Oh Ya Bassa and a blether. Have a brilliant day and hopefully the sun is shining!

Wooden-It-BeNice

wooden-it-be-nice.co.uk

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

friday 11 august

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

la espaÒola

Chefs Theatre

1pm Nathan Strachan –Michelin-starred Unalome

2pm Rohan Wadke

– MasterChef: The Professionals

3pm John Molloy – Gōst, Glaschu and The Duke’s

Umbrella

4pm Omar Foster –MasterChef Finalist 2023

5pm Burrito Boy – Local

Mexican Sensation

6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Moira Chirara of Cake And All

1.30pm Phe, Phe’s Cakes – Empire Biscuits

2.30pm Coinneach MacLeod, The

Hebridean Baker – Hot Toddy

Bundt Cake

3.30pm Jacky Stabler, Full Circle Bakes – How to Bake

Bakery Style Cookies

4.30pm Wendy, Choux & Brew – Choux Buns au Craquelin

5.30pm Charlotte White & An ABBA Dream – Cake & Cabaret ABBA Special

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Rainbow couscous with Tot Nosh

Drinks Theatre

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

1.30pm Diana Thompson, Wine Events Scotland –Errazuriz – Wines of the Aconcagua Chile

2.30pm A&M Cocktails – Sly Dog Rum

3.30pm Diana Thompson, Wine Events Scotland

– Bruce Jack Wines – Bottles of Joy

4.30pm Great Glen Distillery – Premium Scottish Gin

5.30pm Diana Thompson, Wine Events Scotland

– Great Wines from Lidl

6.30pm Caribbean Cocktails with the Barbados

Mixologist

LIVE Music Stage

7pm AN ABBA DREAM

5.40pm Hassel and The Hoffs

4.35pm Indigo Youth

3.30pm Aliens Don’t Ring Doorbells

2.25pm Two Ways Home

1.55pm Rock Choir

1.05pm Liv Dawn 12pm Clutha Kids Showcase

hebridean

diana thompson

saturday 12 august

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

la espaÒola

Chefs Theatre

12pm Ryan Marshall – Marine

Troon

1pm Dean Banks, MasterChef: The Professionals – Dean Banks at The Pompadour

2pm Dean Parker – Bib

Gourmand-awarded

Celentano’s

3pm Graeme Cheevers –

Michelin-starred Unalome

4pm Dan Ashmore – Dulse

Drinks Theatre

11.30am Salcombe Brewery – Innovative and State-of-the-Art Beer

12.30pm Diana Thompson, Wine Events Scotland –Robert Oatley: Australian Regionality at its Best

1.30pm Rose Murray Brown, Master of Wine – A Taste of California

2.30pm Heather Dougherty– Cote du Rhone Wines

dean banks

5pm Jacqueline O’Donnell, Great British Menu –

Consulting Chef

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Jacky Stabler, Full Circle

Bakes – How to Bake Bakery

Style Cookies

12.30pm Ishrat & Mariyah –

Glasgow Cakes

1.30pm Sarah Philp,

Pudge’s Bakery – Quick & Easy Cake Decorating

2.30pm Larah Bross, Bross

Bagels – Espresso Bagel

French Toast & Maple Ice

Cream

3.30pm Lewa Thomas – Akara Bakery

4.30pm Leah Mitchell – Iced by Leah

5.30pm Pamela Keys, Keys Cake Bakery – Floral

Cupcakes

Kids Cookery Theatre

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

Rainbow couscous with Tot Nosh

3.30pm Rose Murray Brown, Master of Wine –Virgin Wines’ Summer Wines

4.30pm Diana Thompson, Wine Events Scotland –Bruce Jack Wines – Bottles of Joy

5.30pm Rose Murray Brown, Master of Wine – New Zealand: Explore Villa Maria’s Wines

6.30pm Diana Thompson, Wine Events Scotland –Great Wines from Lidl

LIVE Music Stage

7pm CALLUM BEATTIE

5.30pm Havana Blonde

4.40pm Passing Sages

3.30pm Dughoose Ska Band

2.40pm Havana Blonde

1.55pm Just The Brave

1.05pm Two Ways Home

12.20pm Katherine Aly duo

11.10am Amplify Music Academy

jacky

stabler callum beattie

sunday 13 august

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

la espaÒola

Chefs Theatre

12pm Sarah Rankin –MasterChef Finalist

1pm Gary Maclean, MasterChef: The Professionals Champion

– Creel Caught by Gary Maclean

2pm Jimmy Lee – Lychee

Oriental, Salt & Chilli

3pm Sagar Massey –

MasterChef: The Professionals Finalist

4pm Jilly McCord – MasterChef finalist

5pm Colin Nicholson – Mingary Castle

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Sarah Philp, Pudge’s Bakery – Quick & Easy Cake Decorating

12.30pm Pamela Keys, Keys Cake Bakery – Floral

Cupcakes

1.30pm Phe, Phe’s Cakes –Empire Biscuits

2.30pm Leah Mitchell – Iced by Leah

3.30pm Jacky Stabler, Full Circle Bakes – How to Bake

Bakery Style Cookies

1.30pm Diana Thompson, Wine Events Scotland –Bruce Jack Wines – Bottles of Joy

2.30pm Heather Dougherty– Cote du Rhone

Wines

3.30pm Rose Murray Brown, Master of Wine –Discover Rioja

4.30pm Diana Thompson, Wine Events Scotland – Great Wines from Lidl

5.30pm A&M Cocktails – Sly Dog Rum

LIVE Music Stage

6pm SCOUTING FOR GIRLS

4.30pm Pork Pie

3.30pm Howlin’ Radio

2.30pm The Ronains

1.30pm The Poachers

12.30pm Robyn Red

11.15am Clutha Kids Showcase

phe’s cakes scouting for girls

4.30pm Charlotte White, Restoration Cake – The End of the Show Show

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Rainbow couscous with Tot Nosh

Drinks Theatre

11.30am Diana Thompson, Wine Events Scotland

– Esporao – Discover Sustainable Portuguese

Wines

12.30pm Rose Murray Brown, Master of Wine – A

Taste of California