Oxford 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 Sunday 27th August at 3pm

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

WATERCRESS SOUP

Serves 8

1 tbsp butter, unsalted 100g onion, finely chopped 400g watercress, large bunches, stalks removed 100g spinach, washed and picked 8g sea salt

1g black pepper, freshly ground 750ml boiling water

750ml ice

l This can be made one day in advance, but it is always better when it is made just before serving.

l In a pot over a low heat, sweeten the onion in the butter until softened and translucent.

l Turn up the heat, add the watercress and spinach and wilt for 2 minutes.

l Add the water (boiling), season with the sea salt and pepper and quick boil for 2 minutes.

l Add the ice to stop the cooking and purée in a liquidiser until very smooth.

l Reheat, taste and correct the seasoning if required – serve immediately, piping hot, to your guests in a large soup tureen.

TOP TIP

As a good Frenchman, I would be tempted to add a clove of pureed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yoghurt would be a nice addition. A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.

MARK PEREGRINE is the Director of the Raymond Blanc Cookery School. See Mark in the La Española Chefs Theatre on Saturday 26th at 1pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE OXFORD 26-28 AUGUST 2023

SCALLOPS WITH GLASS NOODLES AND APPLE SALAD

For the salad:

50g glass noodles (soaked for 10 minutes)

2 birds eye chillis

1 large red chilli

½ medium onion (finely sliced)

5 sprigs coriander (coarsely chopped)

1 Granny Smith apple, (finely julienned)

1 small carrot (peeled and finely julienned)

For the dressing:

2 tbsp fish sauce

1 tbsp sugar

1 tbsp soy sauce

Juice of 2 limes

For the scallops:

6 scallops with half shells

1 tbsp of olive oil Pinch of salt and pepper

l Cook the soaked glass noodles for 2 minutes in boiling water, drain and run under the cold water to stop further cooking. Set aside.

l Prep all of the vegetables and herbs for salad

l Make a dressing, mix everything in a little bowl then set aside.

l For scallops, marinated it with olive oil, some salt and pepper. In a hot pan, pen sear them 1 minute on each side and make sure don’t overcook them. It should have a nice caramelisation on both side.

l Once done chop 3 of them into a small chunk pieces. And 3 of them slice into 2 top and bottom (for decoration).

l In a large mixing bowl, mix all the salad, scallops and dressing together. Taste it and make sure you are happy about the flavour.

l For serving, in a clean scallop shells place some noodles salad in the shell. Approximately 2 tbsp, make sure you evenly contribute some chopped scallop meat in each shell. Top with 1 piece of sliced scallop then scoop some dressing on top.

l Decorate with a little coriander leaf and sliced red chilli.

CHARIYA KHATTIYOT was the Champion of MasterChef 2023. See Chariya in the La Española Chefs Theatre on Monday 26th August

KELEWELE

Serves 3-4

2 yellow ripe plantains

1 tbsp grated ginger

Cayenne pepper, to taste

1 tbsp onion granules

Salt

Rapeseed oil

To Serve

Chopped fresh herbs

Sesame seeds

Crushed peanuts

TOP TIP

You can serve as a side to a curry or ice cream

l Preheat oven to 180°C. Cut off the ends of the plantain, peel and discard the skin and end bits. Slice lengthways, then dice or slice diagonally and place in a large bowl.

l Add the ginger, cayenne pepper, onion granules, salt and a drizzle of rapeseed oil. Mix to completely coat the plantain.

l Line a baking tray with greaseproof paper and spread the plantain over evenly. Bake for 25 minutes until golden and caramelised.

l Serve with a sprinkle of fresh herbs, sesame seeds or crushed peanuts.

PATTI SLOLEY is a Ghanaian food expert and resident chef at the Jean-Christophe Novelli Academy. See Patti in the La Española Chefs Theatre on Saturday 26th August at 3pm

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 Monday 28th August at 5pm

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. See them in the Cake & Bake Theatre on Saturday 26th August at 3.30pm and Sunday 27th August at 2.30pm.

BLUEBERRY, ORANGE & HONEY PLAIT

Makes 1 large plait

115g warm milk, 25–30°C

1 medium egg, plus 1 egg, beaten, for glazing

14g fresh yeast, crumbled, or 7g fast-action dried yeast

250g strong white bread flour, plus extra for dusting

1 tsp salt

35g honey, plus extra for glazing

Grated zest of 1 orange

35g room-temperature unsalted butter, broken up into pieces

100g blueberries

Pearl sugar nibs, for sprinkling

l In a large mixing bowl, whisk together the milk, egg and yeast with a balloon whisk until the yeast has softened. Add the flour, salt, honey and orange zest, then mix with a scraper until the mixture starts to form a rough dough. Add the butter and dimple it into the dough with your fingertips.

l Turn your dough out onto a clean work surface and knead for 10 minutes.

l Cover the dough with a clean cloth and rest on the work surface for 5–10 minutes or so.

l Dust the work surface lightly with flour and roll the dough out with a rolling pin into a 15cm circle. Sprinkle 75g of the blueberries evenly all over the dough right to the edge, then press down with your palms to stick them to the dough.

l Roll up your dough into a loose sausage, then turn it 90º, press it flat with your fingertips

and roll up again into a short sausage. Shape the dough into a ball and place it back in the bowl. Sprinkle the top with a little flour, cover with an upturned bowl and rest at room temp for 1½–2 hours.

Dust the work surface lightly with flour and use your dough scraper to turn the dough out upside down onto it, sticky side up. Use your fingertips to flatten the dough gently into a circle. Cut it into 4 equalsized wedges. Starting at the pointy end, roll up each wedge of dough into a loose sausage. Cover with a clean cloth and rest for 10 minutes to relax the dough ready for the next stage.

l Line a large baking tray with baking parchment. Working one at a time, flatten a dough sausage and roll it up into a sausage again, then roll it with your palms on the work surface until it's about 40–45cm long. At this point some blueberries might burst, but do your best to be delicate but firm enough to roll your sausages out nice and long, dusting any sticky patches as you go.

l Line up the 4 strands vertically and pinch the tops together to join them. Working with the strands in 2 pairs and starting with the right pair, fold the right strand over the left. Repeat with the left pair, folding the right strand over the left. Next, take the 2 strands now in the middle and fold the left over the right. Repeat to the end. Press the ends together to stick

and tuck them underneath the plait. Place on your lined tray.

l Cover your plait loosely with cling film dusted with flour and rest for 1 hour. Towards the end of resting, preheat your oven to 180°C fan with a deep tray on the oven floor. Half fill a kettle and boil it.

l Stud the plait with the remaining blueberries. Place your tray gently on to a middle shelf and carefully pour the hot water into the tray below. Bake for 30–35 minutes. Slide a knife underneath and lift to have a peep at the underside. If it’s golden, it’s done, but if it’s a little pale in the middle, bake for another 3–5 minutes at a time until it’s ready.

l As soon as it’s cool enough to handle, transfer carefully to a wire rack. Place the lining paper underneath to catch any honey. Drizzle the top generously with honey while hot, then use a pastry brush to brush it all over and sprinkle over some pearl sugar nibs.

JACK STURGESS blogs as Bake With Jack and is the Sunday Brunch bread expert. See Jack in the Cake & Bake Theatre on Saturday 26th August at 2.30pm

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

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

THOMAS

70g Chardonnay Vinegar

370g Unsalted Butter

30g Salmon Caviar

30g Lumpfish Caviar

10g Chives

5g Lemon Juice (To Taste)

Garnish

Shaved Black Truffle

Chive & Cornflowers

LEATHERBARROW is the chef and master chocolatier behind TLC Gourmet. See Thomas in the La Española Chefs Theatre Monday 28th August at 12pm.

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

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

www.tlcgourmet.co.uk

Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Beurre

Join MasterChef 2023

Champion Chariya Khattiyot in the Chefs Theatre this weekend, as she joins host and fellow Champion Dhruv Baker to show off the skills that took her to the top. Finalist Madeeha Qureshi shares tasty tips and favourite recipes on Sunday, while MasterChef: The Professionals Champion Alex Webb, fresh from his Park Lane pop-up, drops in on Monday.

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

Everything is Sweet for Sophie Ellis-Bextor, as she performs songs from her new, Top Hana at Foodies Festival Oxford, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Sunday 27th August, while Scouting for Girls will be performing on Saturday 26th and Martin Kemp spins the wheels of steel with his DJ set on Monday 28th.

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.

Turn up the heat

Test your nerve against the world champion Chilli Queen, as she challenges Foodies visitors to a hot chilli challenge on the main stage. The League of Fire Oxford Belt is on the line as Shahina Waseem defends her title and looks to secure her 97th chilli eating win. Don’t miss the fireworks on Sunday 27th at 2pm.

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 creative twist on Tio Pepe with Tom Surgey.

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

Bambi’s Bakes

bambisbakes.com

Luxury small-batch baked goods in every flavour you could think of. From Kinder brownies, Milkybar blondies and Nutella stuffed cookies, to Biscoff cookie pie slices, Rolo rocky roads and more!

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.

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.

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.

GR8-Kitchenware

Ltd t/a FreshlySqueezed instagram.com/ freshlysqueezeduk

Cold, refreshing and full of Vitamin C, we make fruit and ginger lemonades FreshlySqueezed on our stand. Come and enjoy your freshly made drink with us today.

Itadeli

itadeli.sumupstore.com

Italian homemade cannoli. Rich rictotta fillings in a moreishly crispy shell. Come along and try them for yourself.

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 complex drinks.

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.

Miles Sustainable

Homeware instagram.com/ milessustainablehomeware/ Beautiful and sustainable homeware and gifts. Where sustainability and style comes together. For Foodies we’re bringing to you bundles for your on the go food and drinks needs with collapsible Stojo food storage, cups and bottles, Triple insulated Corkcicle Tumblers and Canteens and much more!

Modern Art Distillery

modernartdistillery.com

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

Nana Rose Rum Punch

nanaroserumpunch@gmail. com

Nana Rose’s rum punch is the perfect cocktail, which effortlessly blends traditional techniques and classic flavours. The blend when served over ice gives a smooth, balanced

experience which shares the complexity of flavour that is loved and transports you to the beauty and shores of the Caribbean.

Papi’s Cocktails Ltd

papiscocktails.co.uk

Latin American Mobile Cocktail Bar, composed of internationally trained mixologists offering a range of cocktails inspired by the tropical flavours of Latin America. The presentation and quality of our cocktails is always the talking point at events we attend and we can’t wait to be bringing the Fiesta to Foodies Fest this summer!

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 on to

FOODIES FESTIVAL EXHIBITORS

OXFORD 26-28 AUGUST 2023

Biarrada on the Atlantic coast which makes some stunning sparkling wines based around the Champagne method.

Posh Dogs

instagram.com/posh_dogs_uk

With a focus on unforgettable taste, high quality ingredients and supporting high levels of social and corporate responsibility, we offer our customers a diverse menu of the very best hot dogs and fries loaded with high quality toppings. Our locally sourced sausages are made from the finest, high welfare, free range and traditionally reared meats you’ll find anywhere. Come along and try them for yourself!

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 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.

Renegade Brewery

renegadebrewery.co.uk Runaway beers for the renegades, misfits and adventurers. Renegade Brewery creates beers with stories and imagination, inspired by their state-of-the-art brewery, unique countryside location and driven by fresh perspective and future thinking.

Salcombe Brewery Co

salcombebrewery.com/ At Salcombe Brewery we take great passion in raising the tides of quality beers using sustainable brewing methods mixed with the best locally sourced ingredients where possible. Bringing a quality as consistent as the Salcombe tides and a taste as refreshing as the sea air.

Serve it Up

serveitupuk.net

Serve it up offers hospitality staffing and other hospitality services to cater for your events in London and surrounding areas. Serve it up will help turn your ideas into reality and make your event memorable.

Sheep in Wolf’s Clothing

siwcbrewery.com

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

Stella Artois

Unfiltered

stellaartois.com/en_gb/ product-range/unfiltered/ Stella Artois Unfiltered, the award-winning taste. Our Belgian brewmasters have honoured the brewing methods of the past to craft this super premium unfiltered lager (ABV 5%). The absence of filtration allows the fresh flavours of Saaz and Mandarina Bavaria hops to burst through for a naturally refreshing taste.

Stony Groves

stonygroves.co.uk

Stony Groves specialises in delicious, luxury, gourmet products from around the world. Kampot Pepper, Himalayan Rock Salt and just launched this spring, our fabulous new Spice Blends and Spice Mills. As well as these

fabulous new products we have also just launched our brand new Salted Fresh Kampot Pepper.

Taste of Spain

Facebook.com/ TasteOfSpainUK

We bring the Taste of Spain to your plate.

The Telegraph

telegraph.co.uk

The Telegraph is an awardwinning, multimedia news brand that has been synonymous with quality, authority and credibility for more than 165 years. Over the years our journalists have reported on the events that have shaped the world, bearing witnesses to history. We continue to set the news agenda, spark debate, and serve our readers on a daily basis. From its origins on the Strand, to a home on London’s storied Fleet Street, a brief stay on the Isle of Dogs to our current home in the heart of the capital, The Telegraph has moved with the times, just as we have observed and reported them.

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. Visit our stand to try them for yourself!

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!

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!

Truffle Guys

truffleguysuk.com

Over the years we have worked tirelessly to develop a range of truffle based condiments that we are proud of. To make the cut, our range of truffle guys products must WOW us before we even let them have a chance at WOWing you! We hope you love our products as much as we do.

Tun Family Ltd

khinmgtun91@gmail.com

Oriental Kitchen (Japanese/ Chinese and Thai Fusion)

The culinary adventure treats of our amazing Oriental cuisine will sweep you away. From Katsu Curry, Sweet & Sour Chicken

to Thai Green Curry Chicken they are all delicious n insanely good!

Uber Eats

ubereats.com

We’re proud to announce that Uber Eats are now the official food delivery platform of choice at Foodies Festival 2023! Head to the Uber Eats zone to try some of your local favourites and compete in our delivery challenge to win some amazing Uber Eats prizes!

Vibrant Forest Brewery

vibrantforest.co.uk

We are Vibrant Forest, a small brewery located in the the New Forest National Park. Our passion is to brew modern beers packed with flavour. Every style and every beer we create is designed to bring forth a grand adventure in flavour. Whether it be from cask, keg, can or bottle, we want our beers to excite the palate and stimulate the taste buds. Everything we brew is unfiltered and unpasterised.

Wooden-It-BeNice

wooden-it-be-nice.co.uk

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

woodthorpe Wines

woodthorpewines.co.uk

Wine Bar On Wheels, serving high quality wines with a focus on organic and biodynamic farming. Along with some fantastic English fizz.

Saturday 26 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 Manju Malhi – Queens

Honour awarded chef & food writer

1pm Mark Peregrine – The Raymond Blanc Cookery School

2pm Dhruv Baker –MasterChef Champion

3pm Patti Sloley –Ghanaian Fusion

4pm Daniel Catalano –The Old Crown Coaching Inn

Drinks Theatre

11.30am Tom Surgey – Summer wines with Naked Wines

12.30pm Joe Wadsack’s Virgin Wines Summer Selection

1.30pm Ormarine Picpoul de Pinet & Oysters

2.30pm A Taste of English Wine, Mead and Rum, with Lyme Bay Winery

3.30pm Soho Street Readymade Cocktails with Joe Wadsack

dhruv baker

5pm Samuel Squires – The Old Crown Coaching Inn

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Lucy Wyatt, What A Tart – Perfect Pastry Summer Fruit Tart

12.30pm Kate Lieberman of Dulce Lusso Cakes –Lambeth Buttercream

Piping

1.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies

2.30pm Jack Sturgess, Bake With Jack – Banana Bread (that’s actually bread!)

4.30pm Tom Surgey – This is Great Wine! Mind Map Wines

5.30pm The Henley Distillery – Creators of Hand Crafted Artisan Spirits

6.30pm Tom Surgey – Tio Pepe & Tonic: Mix the Drink of Summer ’23

LIVE Music Stage

7pm SCOUTING FOR GIRLS

5.20pm Majestix

4.30pm Galaxy Thief

3.35pm Aliens Don’t Ring Doorbells

2.50pm Majestix

1.50pm The Mysteries

12.55pm Ben Hutcheson

12pm Phoenix Rose

jack sturgess scouting for girls

3.30pm Christine & Phil Jensen of Black Box

Cake – Ultimate Strawberry Cake

4.30pm Rob Baker-Gall, Mr Baker’s Cake School – Lemon and Blueberry Scones

5.30pm Andy Oakey, The Sustainable Chef –Butterscotch Tart

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Rainbow Couscous with Mrs Bun the Baker

sunday 27 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 Madeeha Qureshi –

MasterChef finalist

1pm Paul Welburn – The

Swan Inn & Cygnet

Restaurant Islip

2pm Mike North – Michelin-

starred Nut Tree Inn

3pm Omar Allibhoy – Paella

4pm Rhys Grayson – The

Alice

omar

5pm Thomas Leatherbarrow, TLC Gourmet –

Stella Artois Unfiltered Poached Halibut

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – King

Charles III Tea & Honey Cake

12.30pm Andy Oakey AKA The Sustainable Chef –

Butterscotch Tart

1.30pm Liz Burnett, Bu Bakes –

Peanut Butter Brownies

2.30pm Christine & Phil

Jensen of Black Box Cake –

Ultimate Strawberry Cake

3.30pm Lucy Wyatt, What A

Tart – Perfect Pastry Summer

Fruit Tart

4.30pm John Holland, Baker

on Board – Coffee & Vanilla

Chequerboard Cake

5.30pm Kate Lieberman of Dulce Lusso Cakes –

Lambeth Buttercream Piping

Kids Cookery Theatre

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

Rainbow Couscous with Mrs Bun the Baker

Drinks Theatre

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

1.30pm Tom Surgey – Summer wines with Naked Wines

2.30pm Joe Wadsack’s Virgin Wines Summer Selection

3.30pm Tom Surgey – Cap Classique: South Africa’s Premium Sparking Wine

4.30pm Soho Street Readymade Cocktails with Joe Wadsack

5.30pm Tom Surgey – This is Great Wine! Mind Map Wines

6.30pm Tom Surgey – Tio Pepe & Tonic: Mix the Drink of Summer ’23

LIVE Music Stage

7.20pm SOPHIE ELLIS-BEXTOR

6pm Skasouls

4.55pm Rock Of The Pops

4pm Maze

3.05pm Liam Vincent & The Odd Foxes

2pm Hot Chilli Challenge

1.05pm Lyra

12.15pm Breeze Redwine

11.30am Carley Varley

Christine & phil Jensen sophie ellis-bextor

Monday 28 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 Thomas

Leatherbarrow, TLC

Gourmet – Cooking with Chocolate

1pm Chariya Khattiyot –MasterChef Champion 2023

2pm Alex Webb –

MasterChef: The Professionals Champion

3pm Ben Wood & Michael

Carr – Truffle Hunting

4pm Omari McQueen – 15-year-old awardwinning vegan chef

5pm Jennifer Medhurst – Author, Imperfect Nutritionist

6pm Dan Bowden – The Red Lion

Cake & Bake Theatre

11.30am Paul from Proof

Social Bakehouse

12.30am John Holland, Baker on Board – Coffee & Vanilla Chequerboard Cake

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Lucy Wyatt, What

A Tart – Perfect Pastry Summer Fruit Tart

3.30pm Kate Lieberman of Dulce Lusso Cakes –Lambeth Buttercream Piping

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 Mrs Bun the Baker

Drinks Theatre

12.30pm Tom Surgey – Summer wines with Naked Wines

1.30pm Rewilding Wine – Kent Barker of Wilding Oxford

2.30pm Joe Wadsack’s Virgin Wines Summer Selection

3.30pm Tom Surgey – This is Great Wine! Mind Map Wines

4.30pm Soho Street Readymade Cocktails with Joe Wadsack

5.30pm Tom Surgey – Tio Pepe & Tonic: Mix the Drink of Summer ’23

LIVE Music Stage

6pm MARTIN KEMP

4.40pm Rock of The Pops

3.50pm The Superphone

2.55pm Rock of The Pops

2pm The Mysteries

1.05pm Passing Ships

12.10pm Two Ways Home

chariya khattiyot

john holland martin kemp