St Albans 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.

CLASSIC SPANISH PAELLA

A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables. This one pan recipe is quicker for cooking and also cleaning up!

Serves 4

Preparation time: 10 minutes

Cooking time: 40 minutes

400g chicken thighs (boned and skinless)

150ml La Española extra virgin olive oil or olive oil (for frying).

200g red onion

150g red pepper

400g paella rice*

1 litre chicken stock

A few strands of saffron

150g broccoli

100g peas

Salt and freshly ground black pepper

Lemon wedges to garnish

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.

l Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside

l Chop the onion and red pepper. Add to the same pan and sauté over low heat for 10 minutes until the onion is translucent.

l Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together.

l Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth one or twice during cooking. Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot stock as it needs it. Serve with lemon wedges.

*The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking. It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work.

tip

Use extra virgin olive oil for ancharacterauthentic taste.

SCOTTISH SCALLOP, APPLE, ELDERFLOWER, CUCUMBER, OYSTER, CAVIAR

6 large scallops in the shell

6 fresh oysters

1 cucumber

Apple cider vinegar

1 Granny Smith apple, sliced and cut into small discs

Herbs and edible flowers to garnish

For the marigold oil

1 part blanched marigold

2 parts oil

For the apple and elderflower broth (yield 275g)

125g elderflower cordial

25g rice wine vinegar

150g green apple puree

75g lime syrup (125g water, 125g sugar and 1 lime’s zest and juice)

l Open scallops and remove white scallop meat, remove roe and skirt. Wash under cold water. Slice when needed.

l Shuck the oyster, reserve juice and wash oysters in ice water. Remove from the ice and store in their juice until needed.

l For the marigold oil, blend marigold and oil for 8 minutes. Strain and store until needed.

l For the apple and elderflower broth, blend all the ingredients together and hang through muslin. Split with marigold oil.

l Peel and cut the cucumber with a small melon baller. Dress the cucumber in marigold oil. Mist spray with apple vinegar.

l To serve, dice the scallops and oysters. Season and place into serving bowls. Place the apple discs and cucumber balls around the bowl. Pour the broth over the dish. Arrange the flowers and herbs on the scallops

SCOTT BARNARD is the Head Chef of Crocker’s Tring. See Scott in the La Española Chefs Theatre on Sunday 4th at 2pm

PASTA ALLA NORMA

400g rigatoni

Extra virgin olive oil

Vegetable oil

1 aubergine, diced

2 garlic cloves, finely chopped

1 tsp peperoncino chilli flakes

400g chopped tomatoes

Handful fresh basil, torn

Parmesan cheese/ricotta salata

Salt & pepper

l Heat around an inch of vegetable oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.

l Wipe out the pan, then add a drizzle of extra virgin olive oil and cook the garlic until golden.. Add the chilli flakes and tomatoes and season, simmer for 10 minutes.

THE ALBERTI TWINS appeared on Love Island before becoming successful chefs. See the Alberti Twins in the La Española Chefs Theatre on Saturday 3rd at 2pm

l Stir the basil and aubergine into the sauce and simmer for 5 minutes.

l Cook the pasta in a large pan of boiling salted water until al dente.

l Toss the pasta with the sauce and finish with grated cheese and more basil. Buon Appetito!

MANGO CHILLI AND LIME CHEESECAKE

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree

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

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

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

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

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

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

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

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

SYABIRA YUSOFF was the winner of Great British Bake Off 2022. See Syabira in the Cake & Bake Theatre on Friday 2nd at 2.30pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

PASTA E CECI

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced

1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas

salt

l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions.

l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red.

l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer.

l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking.

l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.

TOM RHODES was MasterChef Champion 2021. See Tom in the La Española Chefs Theatre at 1pm on Friday 2nd and Saturday 3rd June.

Image: Monica Turlui on Pexels

SPICY SQUID

Serves 6

1 baby cos lettuce, washed and dried

1 kg squid, cleaned, scored on the inside and cut into strips

30 ml olive oil

½ red onion, thinly sliced 20 g fresh mint leaves

20 g fresh basil leaves

1 red chilli, seeded and thinly sliced

For the dressing

2 garlic cloves

1 small red chilli, roughly chopped

1 teaspoon sea salt

30 ml fresh lemon juice grated zest of 1 lemon 30 ml olive oil

l Arrange the lettuce leaves on a large serving plate or 6 individual plates.

l Place all the dressing ingredients into a food processor or blender and blend until smooth.

l Place the squid and olive oil in a bowl and mix well. Preheat a large frying pan over a medium heat until hot and cook the

URSULA FERRIGNO is a legendary food writer and cooking teacher. See Ursula in the La Española Chefs Theatre on Friday 2nd at 3pm

squid for 1–2 minutes on each side, or until just cooked. Take care not to overcook the squid or it will be tough.

l Transfer the cooked squid to a large bowl and add the onion, mint, basil and chilli. Pour over the dressing and toss to combine. Pile the dressed squid on top of the lettuce leaves to serve.

Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20). Photography by Nassima Rothacker

© Ryland Peters & Small

TERIYAKI-GLAZED SIRLOIN

For the teriyaki glaze

500ml beef stock

1 star anise

1 tsp Sichuan peppercorns

4 tbsp dark brown sugar

5 tbsp mirin

5 tbsp sake

5 tbsp dark soy sauce

500g sirloin, in one piece

2 tbsp vegetable oil

1 tsp sea salt

2 spring onions, very thinly sliced

4 tsp sesame seeds

l Preheat the oven to 200°C. Pour the stock into a pan and add the star anise and Sichuan peppercorns. Bring to the boil and leave to simmer for 20–30 minutes, until the liquid has reduced considerably. You should end up with about 50–100ml concentrated beef stock. Strain and discard the spices.

l Mix the stock with the remaining glaze ingredients and bring to the boil. Allow to simmer for 10 minutes and then remove from the heat.

l Place a griddle or frying pan over a high heat until it is smoking hot. Meanwhile rub the sirloin with the vegetable oil and season with sea salt. When the pan is really hot, place the beef, fat side down, in the pan and leave for 2–3 minutes. Turn and sear for 2 minutes on all other sides.

l Place the beef in a roasting tin and cook in the oven for 12–15 minutes, then remove and allow to rest. After 15 minutes, add the resting juices to the teriyaki glaze.

l Slice the beef into thin slices, arrange on a plate and pour over the teriyaki glaze. Scatter over the sliced spring onions and sesame seeds and serve.

DHRUV BAKER was the winner of MasterChef 2010. See Dhruv in the La Española Chefs Theatre on Sunday 4th at 1pm & 5pm

SPICE: Layers of Flavour

by Dhruv Baker, published by Weidenfeld & Nicolson, £25

LINZER BISCUITS

240g cake flour

20g cocoa powder

200g unsalted butter, cubed, cool

175g caster sugar

200g ground nuts (hazelnuts or almonds, with skin on)

1½ tsp ground cinnamon

¼ tsp ground cloves

1 medium egg

1tbsp kirsch

400g raspberry jam

Egg yolk, for glazing

l Put all ingredients into a big bowl. Mix and knead swiftly with your hands until the dough holds together well. Make a ball, wrap in clingfilm, and let it rest in the fridge for at least 2 hours.

l Once the dough has rested, preheat oven to 175C fan. Roll out the dough to a sheet, about 5mm thick.

l Using the big cookie cutter cut out as many biscuits as possible. Transfer half of the biscuits onto lined baking sheets. Using the small cutter, cut out the centres of the remaining biscuits. Place one of those biscuits neatly on top of each complete biscuit on the baking sheet.

l Fill the cut-out centre of the stacked biscuits with raspberry jam.

l Glaze the biscuits (not the jam) with egg yolk, if desired. Bake at 175C fan for 20 minutes. Watch the colour of the rim, it should be brown, like milk chocolate.

l Let cool on a wire rack. Sprinkle with icing sugar. These biscuits taste great fresh, but they improve greatly over time, stored in an airtight container in a cool place.

JÜRGEN

KRAUSS was a fan favourite on GBBO 2021.

See Jürgen in the Cake & Bake Theatre on Saturday 3 June at 1.30pm

SEAFOOD ORZO RISOTTO

Serves 4

1 onion, diced

4 garlic cloves, sliced

360g orzo pasta

½ tsp smoked paprika

160g diced tomatoes

125ml white wine

Pinch of saffron threads

About 2 litres chicken stock

Small handful of finely chopped fresh flat-leaf parsley

Pinch of dried chilli flakes

Pinch of fennel seeds

200g sliced squid

A couple of handfuls of live mussels or clams, cleaned

A couple of handfuls of prawns

400g firm white fish fillets, such as cod or monkfish, cubed

75g petit pois

A splash of ouzo

Freshly squeezed juice of 1 lemon

Salt and freshly ground black pepper

Olive oil, for cooking and drizzling

l In a large, deep-sided frying pan, fry the onion in a little olive oil for 5–10 minutes until soft but not coloured. Add half the garlic, the orzo and smoked paprika. Fry the orzo for a couple of minutes before introducing the tomatoes, wine and saffron to the pan.

l Reduce the wine until almost gone, season, then add half the stock. Simmer gently, giving it an occasional stir, until the stock is absorbed. Add the rest of the stock in batches until the orzo is cooked through, but has a tiny bit of chewiness; this will take around 20–30 minutes. You may need a little less or more stock depending on the size of your orzo. It will thicken as it cools, so keep some stock by in case you need to loosen it later. Once the orzo is done to your liking, remove it from the heat. Add most of the chopped parsley and the chilli flakes and let it rest. (At this stage, you already have a simple kritharaki that makes a perfect side dish.)

l Next, add a little olive oil to a clean pan, add the fennel seeds and the remaining garlic to warm through. Introduce the shellfish and fish to the pan and fry for 1 minute. Add the petit pois and a tablespoon or two of water and cover to cook the seafood for just a few minutes. Remove the lid and let any residual water evaporate, discarding any mussels that do not open. Add a splash of ouzo and reduce until almost gone. Remove from the heat and pour the entire contents into the cooked orzo and fold through.

l Add a little more stock if it’s too thick. Taste for seasoning, pour onto a large platter, scatter with the remaining chopped parsley, a drizzle of olive oil and a small squeeze of lemon juice.

THEO MICHAELS is a TV chef, writer and MasterChef semi-finalist. See Theo in the La Española Chefs Theatre on Saturday 3 June at 3pm

Orexi! by Theo Michaels, published by Ryland Peters & Small (£18.99).

Photography by Mowie Kay © Ryland Peters & Small

THAI RED CURRY NOODLE SOUP

Serves 2-3

240g skinless chicken breasts or 300g tofu, cut into 2.5cm chunks

1 tbsp extra virgin olive oil

1 onion, diced

3 garlic cloves, minced

3 tbsp Thai red curry paste (how much curry paste you use will depend on which curry paste you use, so taste before adding)

1 tbsp freshly grated ginger

700ml vegetable or chicken broth

400ml can coconut milk

1 red pepper, diced

1 courgette, cut into semicircles

2 large handfuls of spinach

120g rice noodles

1 tbsp fish sauce

Salt and pepper

For the toppings

4 spring onions, thinly sliced

Fresh coriander leaves

Fresh lime juice

l If you’re using chicken, bring a pan of water to the boil and add the chicken breasts. Cook for 15 minutes, then remove from the water and use two forks to shred the chicken. Set aside.

l Meanwhile, heat some extra virgin olive oil in a large pan over a medium heat. Add the onion and tofu (if using) and cook until the onion is translucent and the tofu has started to brown, about 4 minutes. Then add the garlic and cook, stirring occasionally, for about 1 minute.

l Stir in the red curry paste and ginger and cook until fragrant, about 1 minute.

l Stir in the broth and coconut milk. Bring to the boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until reduced.

l Add the red pepper and courgette, and cook for 5 minutes.

l Next, add the chicken (if using), spinach, rice noodles and fish sauce, give everything a good stir and bring to a simmer. Cook for about 5 minutes until the noodles are tender.

l Remove from the heat and top with the spring onions and coriander. Squeeze over the lime juice and season with salt and pepper, to taste. Then you’re ready to serve.

JENNIFER MEDHURST is the Imperfect Nutritionist. See Jennifer in the La Española Chefs Theatre on Saturday 3rd at 5pm

The Imperfect Nutritionist: 7 Principles of Healthy Eating by Jennifer Medhurst, published by Octopus Publishing Group (£25).

©Octopus Publishing Group

BAKLAVA-INSPIRED FLAPJACKS

Makes 16

For the nut filling

80g unsalted butter, melted

100g pistachios

100g walnuts

40g caster sugar

2½ tsp ground cinnamon

20g honey

For the flapjacks

5 tbsp sesame seeds

350g rolled oats

210g unsalted butter

60g light soft brown sugar

3 tbsp (60g) golden syrup

3 tbsp (60g) honey

1/4 tsp fine sea salt

1½ tsp cinnamon

3 tsp rose water

For the glaze

8 tbsp (160g) honey

Juice of 1 lemon

6 tsp rose water

1 tsp rose petals, to decorate

1 tsp crushed pistachios, to decorate

l Preheat the oven to 170°C fan and line a 20cm square baking tin with baking paper.

l First make the nut filling. Place 2 tbsp of the melted butter in a large bowl with the

CRYSTELLE PEREIRA is a writer and GBBO finalist. See Crystelle in the La Española Chefs Theatre and Cake & Bake Theatre on Sunday 4th

pistachios and walnuts and toss to coat. Transfer the nuts to a baking tray and roast for 10 minutes until lightly golden and fragrant. Once roasted and cooled, very finely chop half of these (a food processor works best), and then chop the rest into small chunks. Place all the nuts in a bowl and mix together with the caster sugar and cinnamon. Stir the honey into the remaining melted butter until smooth and pour this over the nut mixture. Stir until well combined and set aside.

l In a large dry frying pan, toast the sesame seeds over a low heat for about 5 minutes until golden and fragrant, then transfer to a bowl with the oats and mix together.

l In a large saucepan over a low-medium heat, place the butter, sugar, golden syrup, honey, salt and cinnamon and melt, stirring, until everything is combined. Turn off the heat and stir through the rose water, then gradually add the oat mixture and mix well.

l Pour half of this into the baking tin and flatten down

with a spatula, then spread the nut mixture in a layer on top, again flattening out with a spatula. Finally, spread the rest of the flapjack batter over the nuts and press down well until flat. Transfer to the oven and bake for around 25 minutes until firm and slightly browned around the edges.

l Meanwhile, make the glaze. In a small bowl, mix together the honey, lemon juice and rose water. Once the flapjacks are baked, brush this glaze all over the top. Allow the flapjacks to cool completely; first at room temperature, and then in the fridge for at least 2 hours, until completely cold.

l Turn out of the tin and cut the flapjacks into diamondshaped pieces (like baklava) – first slicing vertically in 2cm strips, and then slicing diagonally across. Decorate with pistachios and rose petals if you like.

Flavour Kitchen by Crystelle Pereira, published by Octopus Publishing Group (£22). ©Octopus Publishing Group

TOM LODGE

is chef-patron of The Muddy Toad in Pontypool. See Tom in the La Española Chefs Theatre on Friday 2nd at 5pm

PORK, SAVOY, POTATO

Serves 4

1 pork tenderloin

1 savoy cabbage

15 Koffman new potatoes

2 cloves garlic

1 red chilli Serrano ham

2 Bramley apples

2 pink lady apples

3 tbsp brown sugar

4 slices of serrano

1 litre of pork stock

500ml of port ½ bunch of chives.

Cornish sea salt company

l Prep the tenderloin by cleaning the silver skin and fat off. Then cut into 4 equal pieces. Split those pieces into three for a portion.

l Prep the new potatoes by washing, place in salt water and bring to boil until al dente. Crush potatoes and salt with garlic. Either deep fry or pan fry until the potatoes are browned with an initial crunch.

l Prep the savoy cabbage by shredding down and cooking in a pan with an emulsion of diced garlic and chill.

l Cook serrano ham in oven until crispy.

l Cook apples and brown sugar in a pan with a splash of white wine vinegar. Blend in a food processor.

l To cook the pork, add oil, garlic and thyme to a bowl. Coat pork portions in the marinade then place in a hot pan to fry off. Finish in the oven. You are looking for a golden brown on each side.

l Reduce the port and pork stock until half and alcohol is cooked off. You are looking for a thicker texture. Add a touch of apple juice for sweetness.

Join MasterChef Champions and stars in the La Española Chefs Theatre, including Tom Rhodes, Dhruv Baker and Professionals winner Philli ArmitageMattin. Local stars Theo Michaels and Sofia Gallo will also be appearing to show off the skills that made them audience favourites, with Theo demonstrating a dish from his latest cookbook.

star baker

We’re thrilled to welcome last year’s winner of the Great British Bake Off to the Cake & Bake Theatre. As well as being an incredible baker, Dr Syabira Yusoff holds a PhD and is a British Heart Foundationfunded scientist. See Syabira in the Cake & Bake Theatre on Friday 2 June at 2.30pm.

spanish flair

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

Kidding around

There’s lots for families to do at Foodies, whether they’re getting stuck in at the Kids Cookery Theatre, playing in the Kidzone or having fun on the fairground rides. Don’t miss the glittery face painting (even glitter beards if you’re brave!) or trying your hand at a bit of axe-throwing with Timberjacks.

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

Unmasked singer

After winning The Masked Singer as a blue panda, Natalie Imbruglia has gone from strength to strength, rereleasing her iconic album Left of the Middle last year. The Torn star returns to the MAH Music Stage singing her classic hits and favourite tunes on Saturday 3 June.

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

Boston Shakers

bostonshakers.co.uk

We are Boston Shakers! We offer delicious cocktails, freshly made, everywhere we go! Our speciality is bringing good vibes and energy to events - with pumping music and energetic bartenders, you will keep coming back for more!

Brick Lane Bagel Co

bricklanebagel.co

Inspired by the famous bakeries in London, Brick Lane Bagel Co. was founded by father and son Stuart and Elliott Hearne. Behind the food-to-go menu is a nostalgic mix of Irish salt beef brisket, oak-smoked salmon, and our brand signatures.

Brighter Senses

brightersenses.co.uk

Brighter Senses provide a huge variety of educational, sensory and messy play toys and activities for all ages! We are passionate about providing quality experiences and products that provide a fantastic and fun learning memory for all of the family.

Churros2 Ltd

facebook.com/profile.

php?id=100009097050582

Come along and try our churros and chocolate sauce.

Fenwick

fenwick.co.uk

Famous for its hospitality, Fenwick is bringing its Food Truck full of carefully curated delicious delights and irresistible tipples

to Foodies Festival. With three Spanish tortilla options destined for gourmands of exceptional taste, choose from chorizo & aioli, hazelnut pesto or romesco & piquillo peppers. Pair with a Fenwick cocktail, gin or sparkling wine for the most indulgent of experiences.

Flint and Flame

flintandflame.co.uk

Over recent years, Flint and Flame have become a major player in the UK kitchenware scene. Our luxurious range of knives combine exceptional quality, performance and value, making them a fantastic addition to any kitchen.

Freeze zone ltd

freezezone.co.uk

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

FUSCOLUSCO, VINAZO EN LATA!

fuscolusco.com

You don’t need to crack a bottle to have a cracking wine! High quality wine from Catalonia, Spain. At Fuscoluso, we produce a 250ml can that contains two glasses of 12.5% white Garnatxa, and a magical long lasting moment of happiness. The high quality wine is affordable to everyone and can be enjoyed at any time and at any place. Have a vinazo on us! .

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 Well Food and Drink Festival and South Glos Food and Drink Festival, etc. Our products have been loved by our customers and many of them have come back again and again to purchase. We are sure our food and service will please your festival visitors.

Health & Holistics

healthandholistics.com

Our business is called Health & Holistics and we have recently launched an exciting collection of Sea Moss products. We work in partnership with local NotFor-Profit youth organisations NLCC and Truth Youth cic to offer young adults aged 17-24yrs free employability skills training courses and employment opportunities.

Itadeli

itadeli.sumupstore.com

Italian homemade cannoli.

Kent Cider Co.

kentcider.co.uk

Kent Cider Co. are producers of award-winning craft cider made using locally sourced apples. Stop by their specialist real cider bar to try a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as Rhubarb and Sicilian Lemon!

Kingdom of Sweets

kingdomofsweets.co.uk

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

Kitty Kat

welovekittykat.com

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

La Española

laespanolaoliveoil.co.uk

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

Macmillan Cancer Support

macmillan.org.uk

We want to reach and improve the lives of everyone living with

cancer and to inspire millions to do the same. Cancer is not going anywhere. And neither are we. Macmillan is needed now more than ever. Your support means we can be there for people living with cancer.

Majors Bar

jepco.co.uk

Majors offers a fabulous variety of premium cocktails, made from our high end spirits, including our amazing rums, tequilas and flavoured vodkas. Our unique cocktails such as Majors Trifle and Toffee Apple stand out as delicious and complex drinks. Come and have a drink with us.

Mid Sussex Super Cream

mid-sussexsupercream.co.uk

We are an ice cream company based in Sussex, We deliver a greener and cleaner zero emission ice cream operation to the environment. We have partnered up with Purbeck Ice Cream from Dorset to bring an exclusive range including a range for Vegans, Vegetarian’s and most allergy free, ice creams throughout our range.

Modern Art Distillery

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

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!

Plush Slush Bar / Silent Disco

Plush-slush@yahoo.com

Refreshing fun slush alcohol drinks.

Portuguese Vinhos portuguesevinhos.uk

We are a family run business of wine advocates that specialise in importation and supply of Portuguese , many of our wines are Organic and Sustainably made, country with its stunning variety of grapes and regions, while the rest of Europe and the world are obsessed with Merlot, Shiraz, Cabernet , Zinfandel and Pinot Grigio. Portugal delights in the north, green wines from Vinhos Verde with varieties such Alvarhino, Loureiro through to the Dao region in the centre with its smooth reds with

epic varieties such as Touriga Nacional, Encruzado, Tinto–Roriz (Tempranello in Spain) and onto Biarrada on the Atlantic coast which makes some stunning sparkling wines based around the Champagne method.

Pure Pet Food

purepetfood.com

Delicious food your dog deserves. Show your dog just how loved they are with tasty, wholesome, healthy dog food.

Red Star Catering Ltd

katsunoodle.wixsite.com/redstar

I am the head chef of K10 modern Japanese restaurant. I have 10 years’ experience in the restaurant field. I have been running a street food market since 2015. My first market is Portobello Road Market. Second one is Heart of the London Leather Lane Market. I am a regular trader of Colchester Food and Drink Festival, Zoom events, Marketplace Europe. I am selling Japanese and Chinese fusion and I sell Mexican Burritos as well.

Salcombe Brewery Co

salcombebrewery.com/

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

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.

Taste of Spain

Facebook.com/TasteOfSpainUK We bring the Taste of Spain to your plate.

Thomas Cookie Company

thomascookieco.co.uk

Gorgeously gooey, rich and all kinds of naughty. Baked daily using signature recipes, our undeniably awesome range of cookies, cookie cups, brookies and s’mores are fully loaded with flavour, crafted with generous quantities of the best ingredients and confectionary we can get your hands on; real butter, organic flour and free range eggs.

3cz Ltd

3cz.co.uk

3c’z is a family business, and our mission is to provide homemade, Caribbean food at a reasonable price with customer service second to none! We’re proud to be Nottingham’s original innovators of Street Food, est 2005. and love bringing our family recipes to the people!

Treats Of The States

treatsofthestates.com

We’ve got confectionery and snacks from around the world including Pick & Mix, American Sweets, and current TikTok trends. We might now even have a few items from Japan too! Feeling thirsty? Like last year,

drinks including water, Pepsi Max and 7up start from just £1 on the market stalls!

Truffle Guys

truffleguysuk.com

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

Tun Family Ltd

khinmgtun91@gmail.com

Oriental Kitchen (Japanese/ Chinese and Thai Fusion). The culinary adventure treats of our amazing Oriental cuisine will sweep you away.From Katsu Curry, Sweet & Sour Chicken to Thai Green Curry Chicken they are all delicious n insanely good!

Uber Eats

ubereats.com

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

Vibrant Forest Brewery

vibrantforest.co.uk

A small brewery located in the the New Forest National Park. Our passion is to brew modern beers packed with flavour.

Wooden-It-Be-Nice

wooden-it-be-nice.co.uk

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

FOODIES

FESTIVAL TIMETABLE

friday 2 june

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

la espaÒola

Chefs Theatre

1pm Tom Rhodes –MasterChef Champion

2pm Philli ArmitageMattin – MasterChef: The Professionals Champion

3pm Ursula Ferrigno – Author, Cucina di Amalfi

4pm Shahnaaz Ayub, Jean-Christophe Novelli

Academy – Author, For The Love of Food

Philli ArmitageMattin

5pm Tom Lodge – The Muddy Toad

Cake & Bake Theatre

12.30pm Shannon Killingback, Hertford Cake

Company – NYC Stuffed Cookies

1.30pm Jade Ria Talsania, Petite Boulangerie – Triple Choc Brownies & Biscoff

Blondies

2.30pm Syabira Yusoff

– Great British Bake Off

Winner 2022

3.30pm Liz Burnett, Bu Bakes

– Peanut Butter Brownies

4.30pm Naomi Rose –

Chelsea Buns

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

Drinks Theatre

12.30pm G&Tea – Hand Crafted, Tea Distilled

Cornish Gin

1.30pm Joe Wadsack’s Virgin Wines Summer Selection

4.30pm Drinkie Cocktails – Handmade by Mixologists

5.30pm Caribbean Cocktails with the Barbados Mixologist

LIVE Music Stage

7.00pm A TWIST OF ABBA

5.10pm Number 7

4.05pm Palmerston

3.00pm Two Ways Home

2.00pm Tennessee Twin

1.00pm Phoenix Rose

26 foodies www.foodiesfestival.com

Syabira Yusoff

saturday 3 june

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

la espaÒola

Chefs Theatre

12pm Manju Mahli – Queens Honour-awarded chef & food writer

1pm Tom Rhodes –MasterChef Champion

2pm The Alberti Twins –Love Island twin chefs

3pm Theo Michaels, MasterChef Champion –Author, Graze & Feast

4pm Skye McAlpine – Author, A Table Full of Love

5pm Jennifer Medhurst – Author, The Imperfect Nutritionist

Cake & Bake Theatre

11.30am Jade Ria Talsania, Petite Boulangerie – Perfect Birthday Cake on a Budget

12.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies

1.30pm Jürgen Krauss –Great British Bake Off SemiFinalist

2.30pm Omie, Omie Bakes –Cupcake Ice Cream Cones

3.30pm Grace Hall – Baileys & Salted Caramel Scone Fancies

4.30pm Laura Whitmore, Pieces Bakery –

Buttercream Piped Lambeth Cake

5.30pm Naomi Rose – Chelsea Buns

Drinks Theatre

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

12.30pm VinoMojo – Find Your Perfect Wine

1.30pm Joe Wadsack’s Virgin Wines Summer Selection

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

3.30pm Portuguese wines of the Setúbal region with Joe Wadsack

4.30pm Uche Rum – Award winning, vegan friendly, premium coconut rum

5.30pm Caribbean Cocktails with the Barbados Mixologist Ryan Adamson

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cook Stars Cookie Monsters! Decorate your own yummy cookies

LIVE Music Stage

7.20pm NATALIE IMBRUGLIA

5.40pm Rehab

4.40pm The Milk Men

3.45pm Ben Hutcheson

2.55pm Rehab

1.55pm The Jackson Line

12.55pm Tennessee Twin

12.00pm Lea Baruffato

skye mcalpine

Jürgen Krauss

natalie imbruglia

sunday 4 june

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

la espaÒola

Chefs Theatre

12pm Jason Howard, MasterChef: The

Professionals – Visit

Barbados

1pm Dhruv Baker –

MasterChef Champion

2pm Scott Barnard,

MasterChef: The

Professionals – Crocker’s

Chef’s Table

3pm Crystelle Periera, Great British Bake Off

Finalist – Author, Flavour Kitchen

4pm Sofia Gallo – Masterchef Quarterfinalist

2021

5pm Dhruv Baker – MasterChef Champion

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – King

Charles III Tea & Honey

Cake

12.30pm Omie, Omie Bakes –Cupcake Ice Cream Cones

1.30pm Crystelle Periera, Great British Bake Off

Finalist – Author, Flavour

Kitchen

2.30pm Jade Ria Talsania, Petite Boulangerie –

Vegan Meringues & Macarons

3.30pm Paul Barker, Cinnamon Square –Cinnamon Square Buns

4.30pm Laura Whitmore, Pieces Bakery –

Buttercream Piped Lambeth Cake

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cook Stars Cookie Monsters! Decorate your own yummy cookies

Drinks Theatre

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

12.30pm VinoMojo – Find Your Perfect Wine

1.30pm Joe Wadsack’s Virgin Wines Summer Selection

2.30pm Caribbean Cocktails with the Barbados

Mixologist Ryan Adamson

3.30pm Soho Street readymade Cocktails with Joe Wadsack

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

LIVE Music Stage

6pm SCOUTING FOR GIRLS

4.40pm Marylebone Jelly

3.50pm Rock of The Pops

2.50pm Galaxy Thief

2.00pm Marylebone Jelly

1.00pm Lyra

12.10pm Caitlin Mae and The Band

11.20am Natalie Shay

Dhruv Baker

Crystelle

scouting for girls

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