Norwich 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.

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 author of Tapas Revolution. See Omar in the La Española Chefs Theatre on Saturday 9th Sept at 3pm

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

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE NORWICH 8-10 SEPTEMBER 2023

PAN-FRIED WILD SEA BASS FILLET, NORFOLK POTATO RISOTTO, CRISPY FISHCAKE, TENDERSTEM BROCCOLI, WALNUTS, DILL OIL

Serves 4

Wild sea bass 1.4kg – cleaned and descaled, filleted into 4 portions (ask your fishmonger to do this)

Olive oil and 50g butter to cook

250g tenderstem broccoli

For the potato risotto

450g of new potatoes (diced into small cubes)

Chicken stock (best made fresh from a chicken carcass, white wine and chopped onions)

1 banana shallot finely diced

Sprig of fresh thyme

Chives to garnish

50g butter

For the crispy fishcake

4 new potatoes

50g good quality cheese (cheddar)

150g fish (offcuts are fine, white fish of your choice)

Panko breadcrumbs

Flour Eggs

l For the potato risotto, sweat the shallot with the thyme in olive oil. Add the potatoes and slowly add chicken stock, cooking risotto style. Finish with seasoning and butter.

l For the crispy fishcake, cook the potatoes until soft, then roughly crush. Grate your cheese and add to the potato mixture. Skin your fish and remove the bones - lightly fry off the fish. Add the fish to your potato mix. Hand roll your mixture into equal size cakes. Get an equal mixture of flour and egg wash and coat the cakes then cover with breadcrumbs. Lightly fry in oil for a few minutes using a shallow pan until crisp and golden, turning to ensure even colouring.

l Pan roast the sea bass fillets skin side down in olive and butter until cooked.

l Bring a pan of water to the boil. Carefully add in the tenderstem and simmer for around 2 minutes - only until they’re slightly cooked through and tender. In a large bowl, fill with half ice and water. To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it. If the test is good then scoop out the tenderstem quickly and immediately move to the ice bath. Keep in the ice bath just until they’ve cooled, about 20 to 30 seconds. Remove, drain and set aside. Just before serving use the pan you have used to fry your fish to lightly fry off for maximum flavour.

l To serve, place the potato risotto on the plate. Carefully place the sea bass fillet on top Drizzle with oil or make a dill emulsion. Add some chopped walnuts as desired. Optional extra: brown shrimp make a good addition too!

DANIEL SMITH is Chef-Patron of The Ingham Swan. See Daniel in the La Española Chefs Theatre on Saturday 9th Sept at 5pm

CROMER CRAB SALAD WITH HERITAGE TOMATOES

Serves 2

1 dressed Cromer crab

100g mayonnaise

1 chopped spring onion

1 tbsp chopped chives

Zest of 1 lemon

Heritage tomatoes - choose a selection of colours and shapes

½ cucumber

Salt & pepper to season

Optional garnishes - green apple matchsticks and salmon ‘caviar’

Pickling liquid:

40ml water

20ml white wine vinegar

20g sugar

2 sprigs thyme

10 peppercorns

2 bay leaves

5 juniper berries

l Pickling liquid is simple to make and can be used for any ‘hard’ vegetables. Use a home ‘vacuum pickler’ if you have one or simply add all the pickling ingredients into a pan and bring to the boil, then strain and leave to cool. It can be kept in the fridge till needed - and used to pickle your other favourite vegetables.

l Prepare the cucumber - peel off the skin, discard the seedy centre and cut into cubes approx 5mm square, then add to the pickling liquid and set aside. The longer you leave the vegetables in the pickling liquid - the more ‘pickled’ they will be.

l ‘Pick’ the crab meat carefully with your fingers over a tray of ice to keep as cold as possible and to ensure that no shell or bones remain.

l Put crab meat into a bowl and add the mayonnaise, the spring onion, the chive, and the zest of 1 lemon. Season to taste

TOP TIP

Some alternative garnishes to accompany the dish and impress your guests:

• Make some green apple ‘matchsticks’ (peel, core, and halve a fresh green apple, slice thinly and cut the slices into ‘matchsticks’).

• Available from good fishmongers and larger supermarkets - ‘salmon caviar’ can be scattered on the dish for a touch of luxury (fresh salmon eggs).

and mix well. Set aside in the fridge.

l Roughly chop the coloured heritage tomatoes and dress with olive oil. Season with salt, pepper and a small amount of chopped chives.

l To present your dish - if you have one, use a ring-cutter and tap down the crab to form a round pad and gently push out onto the plate. Or, simply place a spoonful of the crab mixture in the middle of the plate. Add the tomatoes to your dish by gently laying them on top of the crab.

l Drain the pickling liquid and add pickled cucumber on top of the crab. If you have them, why not garnish the dish with fresh chervil and some nasturtium leaves and flowers.

l Serve and enjoy. At The Wildebeest, we serve the dish with a lobster bisque, simply poured over the crab.

FABIO MIANI is the Head Chef of The Wildebeest. See Fabio in the La Española Chefs Theatre on Saturday 9th Sept at 4pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE NORWICH 8-10 SEPTEMBER 2023

CHICKEN SCHNITZEL TENDERS WITH CRISPY CHILLI CUCUMBERS

Serves 1

For the chicken

1 large chicken breast

40g plain flour

½ tsp smoked paprika

A pinch of cayenne

½ tsp fine salt

2 eggs, lightly beaten

40g panko breadcrumbs

2 tsp sesame seeds

Plenty of rapeseed oil, for frying

Flaky salt, for sprinkling

A slick of mayo

A shake or two of sriracha

A brioche bun, sliced in half

A lime wedge, to serve (optional)

For the cucumber

2 tsp sesame oil

2 tsp crispy chilli oil,

Plus extra to serve

½ lime, juiced

½ tsp salt

1 tspmaple syrup or runny honey

2 spring onions, finely sliced lengthways

chilled cucumber, sliced into ribbons

l Put the chicken breast in a sandwich bag or between two pieces of cling film or baking paper and bash it until it’s about 2.5cm thick. (I tend to use a rolling pin for the bashing.) Slice the bashed-out chicken into wide strips.

l Take two large plates and a wide bowl. On one plate mix the flour with the paprika, cayenne and salt. Put the beaten eggs in the bowl. On the other plate, mix together the crumbs and sesame seeds.

l One by one, dredge the chicken pieces in the flour, then the egg, then the crumbs. Really pack the crumbs on to the chicken, pressing them on with your hands to coat the strips all over.

l Heat plenty of rapeseed oil in a large frying pan over a medium heat. Fry the chicken pieces for about 3 minutes on each side. Don’t move them around in the pan; just leave them to really go golden and crisp up. If the crumbs are cooking too quickly, turn the heat down a little. When the chicken is cooked through, remove the strips to a plate, drain them on kitchen paper and sprinkle them with flaky salt.

l While the chicken is cooking, make the cucumber. Put all the ingredients apart from the cucumber itself in a large bowl and beat them together with a fork to make a dressing. Put the cucumber strips in a sandwich bag and bash them a little with your rolling pin. Then, toss them in the dressing. They’ll happily sit in the fridge for a while before serving.

l Mix the mayo with a couple of shakes of sriracha. Turn the heat back on under the chicken pan and quickly fry the cut side of each bun half, then remove the halves to a plate, toasted sides upwards. Spread a little mayo on the bottom half of the bun, then pile the hot chicken on top, then the cold, spicy cucumber. Serve with a lime wedge for squeezing into your bun just before you bite into it, if you like, and a little more crispy chilli oil.

ELEANOR STEAFEL is a features writer and columnist for the Daily Telegraph. See Eleanor in the La Española Chefs Theatre on Fri 8th at 4pm

The Art of Friday Night Dinner by Eleanor Steafel, published by Bloomsbury on 30 March 2023 (£26.00 RRP, Hardback)

Photographs © Sophie Davidson

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, PurpleAsparagus, 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 Removetheskin and checkforbones base pan,add the StellaArtoisUnfiltered, bay cinnamon stick, bring to a gently simmer, place in the hotliquid, poach for 6 minutes Remove and allow to standfor 1 minute. In a non-stick touch of oil bringto a highheat, sear thehalibut 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 foamingadd the mushrooms and sauté add the garlic and thyme, cook for 2 minutes add thehoney 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 GardenPeas

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.

Caviar Beurre Blanc

150ml Stella Artois Unfiltered

THOMAS

70g Chardonnay Vinegar

LEATHERBARROW

370g Unsalted Butter

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 Friday 8th

Chive & Cornflowers

Se ptat2pm

Prep andsnap the asparagus, bring to a rollingboil water and add the salt, blanch the asparagus and remove from the water, refresh in cold water dice the shallot, In a small saucepan, 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 Dice thebutter and leave at room temperature the chives In a medium size saucepan, addtheStella Unfiltered, chardonnay vinegar bring to a gentle remove fromthe heat add the diced butter whisking to incorporate add the chivesand both the pan lemon juice Build fricassee then loin, mushrooms, nappe the caviar beurre withfresh shaved black truffle and edible flowers

www.tlcgourmet.co.uk

MIX PAKORAS

Makes 12-15

60g chopped spinach

50g sliced onion

168g grated carrots

4 tbsp gram flour

2 tbsp rice flour

1 tsp salt

1 pinch asafoetida

½ tsp turmeric

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

237ml water

Oil for frying

l In a large bowl place chopped spinach, add onion, carrots, both flours and all the dry spices.

l Mix well, now keep adding water little at a time until the mixture comes together. Be careful to not add too much water, as the fitters won’t be crispy.

l Using wet hands, make small patties of this mixture and fry in medium-hot oil until they become golden brown on both sides.

l Drain on kitchen paper towel, serve hot and enjoy with tomato ketch-up or any other dip as you prefer.

ANURAG AGGARWAL was a finalist on MasterChef 2023. See Anurag in the La Española Chefs Theatre on Sunday 10th Sept at 1pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE NORWICH 8-10 SEPTEMBER 2023

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

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.

CHRISTINE & PHIL JENSEN are the owners of BLACK BOX CAKE and stars of Channel 4’s Extreme Cake Makers

It’s a MasterChef vs Great British Menu showdown in the La Española Chefs Theatre this weekend, as GBM judge and local hero Richard Bainbridge joins us on stage. Meanwhile 2023 MasterChef finalists Omar and Anurag show off the skills that took them to the final week, and Champions Irini Tzortzoglou and Alex Webb share their top tips in the kitchen.

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.

Nothing but Blue skies

All Rise for Blue, as the legendary boyband is back together and performing live on the Musicians Against Homelessness stage on Saturday 9th September. U Make Me Wanna dance, so don’t resist the urge – Sorry Seems to Be the Hardest Word if you miss their epic set.

spanish flair

Foodies Festivals are delighted to announce that legendary olive oil company La Española are joining us as sponsors of our Chefs Theatre. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain. As a food lover, you’re probably familiar with the benefits of using olive oil in your everyday cooking. Whether you use it to fry, grill, roast or drizzle, it’s an endlessly versatile ingredient that’s great for adding extra flavour to your food. Plus, it’s high in unsaturated fats, making it a healthier alternative to butter in both cooking and baking. Each bottle is made using 100% Spanish olives, grown locally on farms in the Andalucía region, for the most authentic taste.

Brazilian Spirit

Tuck into delicious Brazilian speciality brigadeiros, as Marcela Da Costa teaches you how to make treats from her homeland. Marcela Da Costa is a chocolatier and founder of Emporium Norwich. Originally from Brazil, she grew up helping her mom produce delicious treats and her love for the world of artisanal chocolate comes from there. See Marcela in the Cake & Bake Theatre on Friday 8th and Saturday 9th September.

Join the ITV This Morning 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 you’re thing, try beer with Salcombe Brewery, cocktails with Soho Street or cider with Downham Cider.

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-togo menu is a nostalgic mix of Irish salt beef brisket, oaksmoked salmon, and our brand signatures.

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.

Coffee Café’

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 two-bean blend that is roasted locally here in Norfolk.

Downham Cider & Gin

downhamcider.com

Downham Cider is a craft cider from Norfolk that celebrates the region’s rich heritage and natural beauty. Made with locally grown apples and traditional methods, Downham Cider offers a refreshing and authentic taste of the countryside. Whether you prefer crisp, tangy or tart, Downham Cider has a variety to suit your palate and or food. Try it today and discover the joy of Norfolk’s finest cider!

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.

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 Wells Food And Drink Festival and South Glos Food and Drink Festival as well as Pocklington, Howden, Market Harborough, Wembley, Cirencester, Thame, Tenterden, Rochester Festival or Christmas markets, 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.

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.

Idahoan Perfect Mash

idahoan.co.uk

Scrap peeling, banish boiling and park your packet mash preconceptions. Idahoan® Perfect Mash is the ultraconvenient way to make mash that is truly delicious and effortless. Available in six flavours from major supermarkets, Idahoan® Perfect Mash is made from the best russet potatoes using a unique fresh drying process.

Kingdom of Sweets

kingdomofsweets.co.uk

Welcome to the place of dreams, welcome to the Kingdom of Sweets! The place where life is all about being a kid in a candy store. Established in April 2007 we have grown into one of the largest confectionery retailers in the UK, specialising in retailing confectionery from all over the world. We offer a never-ending variety of memory lane pleasers and children’s favourites. Something for all generations.

Kitty Kat

welovekittykat.com

Join us on the glitter trail this Summer at all the Foodies Festivals. Come find our sparkly pop up for face/body art, hair braids and glitter galore.

La Española

laespanolaoliveoil.co.uk

Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. As a food lover, you’re probably already familiar with the benefits of using olive oil in your everyday cooking. Whether you use it to fry, grill, roast or drizzle, it’s an endlessly versatile ingredient that’s great for adding extra flavour to your food. Plus, it’s high in unsaturated fats, making it a healthier alternative to butter in both cooking and baking. Each bottle is made using 100% Spanish olives, grown locally on farms in the Andalucía region, for the most authentic taste. Keen to try yourself?

Experience La Española at your local Foodies Festival this summer.

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.

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 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.

Red Star Catering

katsunoodle.wixsite.com/ redstar

I am the head chef of K10 modern Japanese restaurant. I have 10 years experience in the restaurant field. I have been starting a street food market since 2015. My first market is Portobello Road market. Second one is Heart of the London Leather lane market. I am a regular trader of colchester food and drink festival, Zoom events, Market place europe, Great british food festival.2019 I did Portsmouth

Christmas market with Tudor company, 2021 I did Brighton

Christmas Market with 3 event company, 2022 I did Charlie’s Christmas market, Harrogate Christmas Market with Market

place europe and King Cross Christmas Market with Real food Festival company. I am selling Japanese and Chinese fusion and I sell Mexican Burritos as well.

Salcombe Brewery

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, quality Caribbean food at a reasonable price with customer service second to none! We’re proud to be Nottingham’s original innovators of Street Food, Est

2005. and love bringing our family recipes to the people of the UK!

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.

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.

Friday 8 September

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 Harvey Thompson, EatSuffolk Young Chef of the Year 2020 –

Tuddenham Mill

2pm Thomas

Leatherbarrow, TLC

Gourmet – Stella Artois

Unfiltered Poached

Halibut

3pm Ready, Steady, CookOff with Foodies Chefs

eleanor steafel

4pm Eleanor Steafel – Author, Friday Night

Dinner

5pm Jacob Rodrigueuz – Spanish Tortilla

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

1.30pm Grace Hall – Baileys & Salted Caramel Scone

Fancies

2.30pm Rebecca Heath, Hestia Patisserie – Persian

Love Cakes

3.30pm Marcela Da Costa, Emporium Norwich –Brazilian Brigadeiros

4.30pm Liz Burnett, Bu

Marcela Da Costa

Bakes – Plant-Based Peanut Butter Brownies

5.30pm Charlotte White & A Twist of ABBA

–Cake & Cabaret ABBA Special

Drinks Theatre

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

1.30pm Portuguese Vinhos – Fine wine from Portugal

2.30pm Joe Wadsack’s Virgin Wines summer selection

3.30pm Downham Cider – Traditional Crafted Cider

4.30pm Soho Street Readymade Cocktails with Joe Wadsack

LIVE Music Stage

7.00pm A TWIST OF ABBA

5.40pm Number 7

4.50pm Faith Louise

4.10pm Number 7

3.10pm Tennessee Twin

2.05pm Faith Louise

1.00pm Bradley Waterman

A Twist of Abba

saturday

9 September

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 Galton Blackiston –Michelin-starred Morston Hall

1pm Omar Foster –MasterChef Finalist 2023

2pm Thomas Leatherbarrow, TLC Gourmet – Cooking with

Chocolate

3pm Omar Allibhoy – The Spanish Chef

4pm Fabio Miani – Wildebeest

5pm Daniel Smith – The Ingham Swan

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – King Charles III Tea & Honey Cake

12.30pm Amy Humphreys, Virgo Bakery – Retro Shag

Cake

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Grace Hall – Baileys & Salted Caramel Scone

Fancies

3.30pm Hannah Perfitt, The

Jasmine Cakery – World’s

Best Brownies

4.30pm Rebecca Heath, Hestia Patisserie –

Persian Love Cakese

5.30pm Marcela Da Costa, Emporium Norwich –Brazilian Brigadeiros

Kids Cookery Theatre

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

Cheeky Couscous with Stir It Up

Drinks Theatre

12.30pm Portuguese Vinhos – Fine wine from Portugal

1.30pm Joe Wadsack’s Virgin Wines summer selection

2.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer

3.30pm Summer Spritz with Joe Wadsack

4.30pm Soho Street Readymade Cocktails with Joe Wadsack

LIVE Music Stage

7.15pm BLUE

5.50pm The Vi5ion

4.50pm Soul Sisters

4.05pm The Vi5ion

3.05pm Maze

2.10pm Duane Forrest

1.10pm Faith Louise

12.00pm Tennessee Twin

omar foster

Grace hall blue

sunday 10 September

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 Andrew Jones –

Farmyard, The Dial House

1pm Anurag Aggarwal –MasterChef Finalist 2023

2pm Richard Bainbridge –

Benedicts

3pm Alex Webb –

MasterChef: The

Professionals Champion

4pm Mark Poynton – Caistor Hall

5pm Irini Tzortzoglou – MasterChef Champion

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Hannah Perfitt, The Jasmine Cakery –World’s Best Brownies

12.30am Amy Cheau, Wymondham Cake

Kitchen – Floral Cupcakes

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Rebecca Heath, Hestia Patisserie – Persian

Love Cakes

3.30pm Grace Hall –

charlotte white

Baileys & Salted Caramel Scone Fancies

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

Kids Cookery Theatre

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

Cheeky Couscous with Stir It Up

Drinks Theatre

12.30pm Joe Wadsack’s Virgin Wines Summer Selection

1.30pm Soho Street Readymade Cocktails with Joe Wadsack

2.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer

3.30pm Le Mistral Rosé

4.30pm Downham Cider – Traditional Crafted Cider

LIVE Music Stage

6pm TOPLOADER

4.20pm Funk Odyssey Band

3.10pm The Passing Ships

2.05pm Aliens Don’t Ring Doorbells

1.00pm Duane Forrest

12.00pm Bradley Waterman

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