Syon Park 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.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

SYON PARK 27-29 MAY, 2023

GOLDEN BEETROOT TIKKI

For the berry chutney

500g mixed berries, washed and strained

1-2 cinnamon sticks2-3 star

anise

4 tbsp sugar

¼ tsp salt

1-2 tbsp kashmiri red chilli powder

For the golden beetroot tikki

500g golden beetroot

5-6 tbsp oil plus more for frying

4-5 whole, dried red chillies

½ tbsp mustard seeds

10g curry leaves

¼ tbsp turmeric powder

Salt to taste

3 (medium sized) boiled potatoes

¼ tbsp green chillies, chopped

½ tbsp finely chopped ginger

2 tbsp coriander stems, chopped

½ tbsp roasted cumin powder

2 tbsp plain flour

100g panko bread crumbs

A little water (for the batter)

l To make the berry chutney, in a pan, add the berries, cinnamon sticks and star anise. Cook for 7-8 minutes. Add sugar, salt and chilli powder and cook for a further 4-5 minutes until fully caramelised. Remove from heat and let the mixture cool.

l Grind the chutney to make a purée, then strain to remove unwanted seeds. Keep in the fridge and serve chilled. To make the golden beetroot tikki, peel beetroot, grate with a medium sized grater and set aside.

l Heat oil in a pan, add dried red chillies, mustard seeds & finely chopped curry leaves. Sauté for a few minutes and add a little salt and the turmeric. Mix well, remove from heat and let the mix cool.

l In a bowl, grate the boiled potato and mix with the grated beetroot. Add chopped ginger, chopped green chillies and chopped coriander stems. Add roasted cumin powder, a little more salt (to taste) and mix well. Divide the mix into 40-45g balls and flatten them with your palm.

l Make a batter with plain flour and a little water in a bowl (consistency should be thick). In a separate bowl, add the panko breadcrumbs. Dip the beetroot patties in the batter, then coat them in panko breadcrumb. Deep fry until golden brown in colour (2-3 minutes).

l Serve hot with berry chutney.

MANISH SHARMA is the head chef of Black Salt. See Manish in the La Española Chefs Theatre on Sunday 28th May at 4pm

BUCATINI ALL’AMATRICIANA

125g thinly sliced guanciale, pancetta, or chopped unsmoked bacon

500g dried bucatini or spaghetti

½ tsp crushed red pepper flakes

1 minced onion

1 tbsp tomato puree

50ml Italian white wine

400g crushed tomatoes

100g finely grated Pecorino

Romano

Salt & pepper

Extra virgin olive oil

l Heat a drizzle of oil in a large heavy pan over medium heat. Add guanciale and sauté until crisp and golden, about 4-5 minutes. Add pepper flakes; stir for 10 seconds. Add onion and cook, stirring often, until soft, about 8 minutes.

l Add the white wine, deglaze the pan and reduce. Add tomatoes, tomato puree, reduce heat to low, season with salt and pepper and cook, stirring occasionally, until sauce thickens, 25-30 minutes.

THE ALBERTI TWINS

first gained fame on Love Island, then went on to become successful independent chefs. See the twins in the La Española Chefs Theatre on Saturday 27th at 2pm

l Meanwhile, bring a large pot of water to a boil. Season generously with salt; add the pasta and cook, stirring occasionally, until al dente.

l Add drained pasta to sauce in skillet and toss to coat. Stir in cheese and serve with extra on top. 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 Sunday 28th May at 3.30pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

SYON PARK 27-29 MAY, 2023

BHAPA DOI

Serves 4

175g Greek yoghurt

175g single cream

200g condensed milk

50ml rose essence

l Mix all the ingredients together and pour the mix into desired containers. Steam at 100ºC for 25 minutes. Allow to cool.

l When cold, keep in refrigerator for 4 to 6 hours andit is ready to serve.

Bhapa doi or sweetened steamed yoghurt is prepared in a similar way to a crème caramel, but without eggs.

Indian desserts, including the famous kulfi ice cream, are commonly thickened with rabari, or reduced milk, rather than eggs

is the Executive Chef of Michelin-starred Benares. See Sameer in the La Española Chefs Theatre on Saturday 27th at 1pm

SAMEER TANEJA

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 each day of the festival.

SPICE: Layers of Flavour

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

Lemon and blackberry layer cake

Serves 12

For the cake

200g caster sugar

3 eggs

200g self-raising flour

225g sunflower oil, plus extra for greasing

150ml milk

Finely grated zest of 2 lemons

½ tsp fine sea salt

For the compote

200g blackberries, fresh or frozen (defrosted if frozen)

50g caster sugar

Juice of 1 lemon

1 tsp arrowroot powder

For the buttercream

225g butter, softened

375g icing sugar, sifted

2 tbsp milk

Finely grated zest of 1 lemon

l Heat the oven to 180°C. Brush two 20cm loosebottomed cake tins with oil and line with parchment.

l To make the sponge, place the sugar and eggs in a mixing bowl and whisk until they are light in colour and frothy. Add the remaining ingredients. Stir until combined and pour into the cake tins.

l Bake for 20–25 minutes until golden brown and the sponge is just coming away from the edge of the tins. Set aside to cool for 5 minutes, then run a palette knife around the inside edge of the tins. Carefully turn the cakes out onto a cooling rack to cool completely.

l To make the blackberry compote, put the blackberries, sugar and lemon juice in a saucepan. Bring to a simmer and cook over a low–medium heat for 10 minutes or until the blackberries have broken down. Push through a sieve and return to a clean saucepan. Mix the arrowroot with 1 teaspoon water to form a paste. Stir into the purée

and cook over a medium heat, stirring all the time until just simmering. Set aside to cool – it will thicken slightly as it cools.

l Place the ingredients for the buttercream in a large bowl or the bowl of an electric mixer. Set your mixer to a low speed and gradually increase it until you have a smooth, creamy buttercream.

l To assemble, place one cake upside down and spread it with some buttercream. Turn the other cake upside down and spread a generous layer of blackberry compote. Sandwich together. Spread a thick layer of buttercream on the top and sides of the cake, smoothing the edges with a palette knife (for a super smooth finish, dip the knife into hot water before you spread). Finish by swirling some compote through the buttercream on the top of the cake.

Flexible replacements

Gluten-free: swap the flour for a gluten-free flour blend and add an additional 50ml milk to the cake batter.

JO PRATT is an awardwinning writer, cook, food stylist and presenter. See Jo in the La Española Chefs Theatre on Monday 29 May at 12.30pm

Dairy-free: use a non-dairy milk in the cake such as soya, almond or my favourite, fresh coconut milk. For the lemon buttercream, swap butter for a plant-based alternative (preferably a firm, not spreadable, one).

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE SYON PARK 27-29 MAY, 2023

The Flexible Baker by Jo Pratt, £20 White Lion Publishing.

STEAMED SHOULDER OF LAMB

Serves 5-6

5-6 portions

5 lbs lamb shoulder, cut into wide strips (about 10cm) by butcher

2 tbsp crushed red chilli

2 tbsp red chilli powder

2 tbsp salt

2 ½ tbsp cumin

3 tbspt coriander

2 tsp garam masala

Handful crushed garlic paste

Handful crushed ginger paste

125ml lemon juice

Vegetable oil to cover meat for marinating

l Mix all spices, oil and lemon juice in large bowl to evenly marinade – this can be made extra hot with fresh green chilli.

l Mix meat in well to completely coat with marinade. Put in fridge and marinate for at least 3 days. Marination and cooking times are for shoulder cut into strips, so using larger pieces will probably require more time for both processes to achieve a succulent steamed shoulder.

l Put in pot with oil and marinade over medium heat and turn over frequently for about 20 minutes as meat must not brown. Once marinade starts bubbling, seal pot with a paste of flour and water. Steam for 3 hours until meat is soft and falls off the bone.

l Serve with tandoori roti.

JIWAN LAI is the executive chef of Babur. See Jiwan in the La Española Chefs Theatre on Sunday 28th at 5pm

SYON PARK 27-29 MAY, 2023

STELLA ARTOIS UNFILTERED POACHED HALIBUT, MORELS, PURPLE ASPARAGUS, CAVIAR BEURRE BLANC

For the poached halibut

450g halibut loin, skin on

500ml Stella Artois Unfiltered

3 bay leaves

1 cinnamon stick

For the sauteed honey & malt

morels

200g morel mushrooms

50g salted butter

40g lavender honey

5g malt extract

1 sprig of thyme

½ clove of garlic

For the purple asparagus

fricassee

175g purple asparagus

20ml olive oil

70g garden peas

1 banana shallot

½ sprig of thyme

For the caviar beurre blanc

150ml Stella Artois Unfiltered

70g chardonnay vinegar

370g unsalted butter

30g salmon caviar

30g lumpfish caviar

10g chives

5g lemon juice (to taste)

To garnish

Shaved black truffle

Chive & cornflowers

l Wash and gently pat dry the halibut loin. Cut into 2 x 225g portions. Remove the skin and check for bones. In a large, heavy-based pan, add the Stella Artois

Unfiltered, bay leaves and cinnamon stick, Bring to a gentle simmer. Place the halibut loins in the hot liquid, poach for 6 minutes. Remove from the liquid and allow to stand for 1 minute.

Stella Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Beurre

Poached Halibut

450g Halibut Loin Skin on

500ml Stella Artois Unfiltered

3 Bay Leaves

1 Cinnamon Stick

l In a non-stick frying pan with a touch of oil brought to a high heat, sear the halibut loins in the pan flesh side first. Turn over, place in a pre-heated oven at 180°C 3 minutes.

add the olive oil, peas and shallot with the thyme leaves. Gently cook for 4 minutes. Cut the purple asparagus into 3 pieces per spear and add to the pan cook for another minute.

Wash and gently pat dry the halibut loin, cut into portions Remove the skin and check for bones base pan, add the Stella Artois Unfiltered, bay cinnamon stick, bring to a gently simmer, place in the hot liquid, poach for 6 minutes Remove and allow to stand for 1 minute. In a non-stick touch of oil bring to a high heat, sear the halibut flesh side first, turn over, place in a pre-heated minutes

Sauteed Honey & Malt Morels

200g Morel Mushrooms

50g Salted Butter

40g Lavender Honey

5g Malt Extract

1 Sprig of Thyme

½ Clove of Garlic

Purple Asparagus Fricassee

175g Purple Asparagus

l Dice the butter and leave at room temperature. Finely chop the chives. In a medium size saucepan, add the Stella Artois Unfiltered and chardonnay vinegar and bring to a gentle simmer. Remove from the heat, add the diced butter bit by bit gently whisking to incorporate. Add the chives and both caviars to the pan, taste, and season with lemon juice.

Wash the morels and trim the bases Finely chop garlic and pick the thyme leaves In a non-stick pan add the butter once foaming add the mushrooms and sauté add the garlic and thyme, cook for 2 minutes add the honey and malt extract and cook down to a glossy sticky glaze

300ml Water

5g Table Salt

20ml Olive Oil

l Wash the morels and trim the bases. Finely chop the garlic and pick the thyme leaves. In a non-stick frying pan add the butter. Once foaming add the mushrooms and sauté. Add the garlic and thyme, cook for 2 minutes. Add the honey and malt extract and cook down to a glossy sticky glaze.

70g Garden Peas

1 Banana Shallot

½ Sprig of Thyme

l Prep and snap the asparagus, bring a pot of salted water to a rolling boil and blanche the asparagus for 2 minutes. Refresh in cold water. Finely dice the shallot. In a small saucepan,

l Build the dish, starting with the fricassee then the halibut loin, mushrooms, nappe the caviar beurre blanc and finished with fresh shaved black truffle and edible flowers and herbs.

Prep and snap the asparagus, bring to a rolling water and add the salt, blanch the asparagus and remove from the water, refresh in cold water dice the shallot, In a small sauce pan, add the and shallot with the thyme leaves, gently cook minutes, cut the purple asparagus into 3 piece and add to the pan cook for another minute

Caviar Beurre Blanc

150ml Stella Artois Unfiltered

70g Chardonnay Vinegar

THOMAS

370g Unsalted Butter

30g Salmon Caviar

30g Lumpfish Caviar

10g Chives

5g Lemon Juice (To Taste)

Garnish

Shaved Black Truffle

LEATHERBARROW is the chef and master chocolatier behind TLC Gourmet. See Thomas in the La Española Chefs Theatre

Dice the butter and leave at room temperature the chives In a medium size saucepan, add Unfiltered, chardonnay vinegar bring to a gentle remove from the heat add the diced butter whisking to incorporate add the chives and both the pan lemon juice

Chive & Cornflowers

Monday 29th at 2pm

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

www.tlcgourmet.co.uk

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

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.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE SYON PARK 27-29 MAY, 2023

COD SKORDALIA

For the dill oil

150g dill

200g of extra virgin olive oil

To brine the cod

Side of very fresh cod approximately 1kg (20 portions) filleted and skinned.

2lt of cold water

200g of table salt

For the confit garlic paste

150g peeled garlic cloves

400g olive oil

5g salt

For the shallot rings

1 shallot sliced thinly and only rings with 1cm diameter kept

100ml milk

50g corn flour

Salt for seasoning

200g of veg oil

For the skordalia

1kg soft boiled potatoes

200g confit garlic olive oil

100g confit garlic paste

300g cold water

50g fresh lemon juice

9g table salt

To serve

Thinly sliced cod on

parchment paper

Zest of a lemon

Juice of a lemon

20g of extra virgin olive oil

Maldon salt for seasoning

5g caviar

l For the dill oil, begin the day before. Blend in a high-speed blender until temperature rises because of friction and splits the fat and dill solids. Pass through a muslin cloth overnight and add the oil in a squeeze bottle.

l To make the brine, mix the cold water and salt until salt is all dissolved. Add in the cod fillet and keep in for 15 minutes. Then take off and pat dry well. Let it sit in the fridge for an hour. Slice it very thin.

l For the confit garlic paste, in a medium pan mix all ingredients together and on high speed bring to bubbling point. Reduce heat to low and keep cooking for an hour.

l Take the pan off the heat and cool down. Then strain 300g of garlic oil and set aside for later and blend the garlic with 100g of the rest olive oil until you got a smooth paste. Pass through a sieve and keep in an airtight container until needed.

l Slice the shallots and keep only the desired rings. Keep in milk overnight to make them less aggressive in flavour. Next day strain the milk well and season them with salt.

l Dust them with corn flour and shake them well in a tamis sieve to get rid of excess flour. Deep fry at 150ºC so they take

more time to colour and crisp up properly. Place on a paper to get rid of excess oil and re-season.

l When the potatoes are boiled, hot and soft put them in the thermomix and start blending at speed 4 and gradually start adding the olive oil, garlic paste, salt and last cold water.

l Then turn the thermomix on speed 8 until it’s a smooth puree and last add the salt. Pass through a fine sieve and keep in squeeze bottles in the fridge for max of 2 days.

l Start by marinating the cod slices with olive oil to follow by lemon zest, then lemon juice and tap with a pastry brush to spread evenly. Then follow by maldon salt.

l Then in a bowl add the Skordalia in the bottom and cover it with a few slices of the marinated cod just so it’s completely covered. Then add a ball of caviar on top and on top of the caviar add 3 shallot rings.

l Finish with parsley cress around the caviar and dill oil around the edge of the sliced cod and serve immediately.

ASIMAKIS CHANIOTIS

is the Executive Chef of Michelin-starred Pied à Terre. See Asimakis in the La Española Chefs Theatre on Saturday 27th at 4pm

RING OF FIRE CAKE

For the sponge

250g dark chocolate (broken into pieces)

250g salted butter (chopped into pieces)

1-2 tsp chilli powder

6 medium eggs

220g golden caster sugar

8 tbsp ground almonds

For the ganache

200g dark chocolate (broken into pieces)

200g double cream

1 tsp butter (room temperature)

2-3 tsp chilli paste (optional)

For the syrup

150ml water

150g sugar

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

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

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

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

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

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

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

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

CHRISTINE & PHIL JENSEN are the owners of BLACK BOX CAKE. See them in the Cake & Bake Theatre on Sat 27th and Sun 28th May

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

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

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

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

Join MasterChef Champions and stars in the La Española Chefs Theatre, including current Professionals title holder Nikita Pathakji and her fellow 2022 competitor Charlie Jeffreys. Foodies favourite Dhruv Baker joins us again as host, while Alex Webb, fresh from his Park Lane restaurant, will be showing off his winning skills.

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 Sunday 28th May at 2.30pm

Lost in the Sunshine

Everything is Sweet for Sophie Ellis-Bextor, as she performs songs from her new album Hana at Foodies Syon Park, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Saturday 27th May, while Scouting

For Girls play a live set on Sunday 28th and X-Factor star Fleur East will be singing on Monday 29th May.

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 the Telegraph Wine Cellar expert Victoria Moore in the Drinks Theatre on Monday 29th May and learn from her insightful selection of the best wines for summer. If wine isn’t your thing, try beer with Vibrant Forest and Salcome Brewery, or cocktails with the Visit Barbados mixologist.

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

The Antipodean Sommelier

taswines.co.uk

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

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

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.

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.

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.

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 retailing confectionery from all over the world. We offer a never-ending variety of memory lane pleasers and children’s favourites. We stock products loved by 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.

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 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.co.uk/ 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 wine.

Many of our wines are organic and sustainablymade. This 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.

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 & fries loaded with high quality toppings. Our locally sourced sausages are made from the finest, high welfare, free range and traditionally reared meats.

Pure Pet Food

purepetfood.com

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

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.

Stella Artois

Unfiltered

stellaartois.com/en_gb/productrange/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.

Tajin by Mexgrocer

mexgrocer.co.uk/brands/tajin

Tajín is a Mexican company that produces several varieties of seasoning, most consisting primarily of chile peppers, lime, and salt. Its most popular product is a tangy, spicy “”fruit seasoning”” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice. Once tasted, never forgotten!

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. Telegraph Media Group (TMG) is the publisher of The Daily Telegraph and The Sunday Telegraph,The Telegraph Magazine, Telegraph.co.uk and the Telegraph app.

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!

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, unpasterised and suitable for vegans.

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

SYON PARK 27-29 MAY, 2023

saturday 27 MAY

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 Steven Edwards, MasterChef: The Professionals Champion –Bingham Riverhouse

1pm Sameer Taneja –

Michelin-starred Benares

2pm The Alberti Twins –Love Island twin chefs

3pm Ben Wood –

Michelin-starred Barrafina Dean Street

4pm Asimakis Chaniotis –Michelin-starred Pied à Terre

5pm Dhruv Baker – MasterChef Champion

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Lewis West, West Bakes – Cookie Pie

12.30pm Andy Oakey, The Sustainable Chef –Butterscotch Tart

1.30pm Jack Sturgess, Bake With Jack – Banana Bread (that’s actually bread!)

2.30pm Christine & Phil

Jensen, C4s Extreme Cake

The alberti Twins Jack sturgess

Makers, Black Box Cake –Luscious Lemon & Elderflower Cake

3.30pm Grace Hall – Baileys & Salted Caramel

Scone Fancies

4.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies

5.30pm Jade Ria Talsania, Petite Boulangerie –Vegan Meringues and Macarons

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Kiddy Cook Fizz! Bang! Wallop! Make your own pizza with the science of CO2

Drinks Theatre

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

12.30pm Caribbean Cocktails with the Visit Barbados Mixologist, Ryan Adamson

1.30pm Joe Wadsack’s Virgin Wines

Summer Selection

2.30pm Summer Wines with Tom Surgey & Naked Wines

3.30pm Joe Wadsack –

Portuguese Wines of Setubal

4.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

5.30pm Great Glen Distillery –

Premium Scottish Gin

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

LIVE Music Stage

7.20pm SOPHIE ELLIS-BEXTOR

6pm Callum Beattie

4.50pm Maze

3.50pm KAELI

2.50pm A Head Full of Coldplay

1.50pm Jnay

12.50pm Goda Kukucione

1pm Breeze Redwine

sunday 28 MAY

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 Dhruv Baker –MasterChef Champion

1pm Nikita Pathakji

– MasterChef: The Professionals Champion 2022

2pm Charlie Jeffreys–

MasterChef: The Professionals

Finalist 2022

Nikita

Pathakji

3pm Alex Webb, MasterChef: The Professionals Champion –Alex Webb on Park Lane

4pm Manish Sharma – Black Salt

5pm Jiwan Lal – Babur

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Andy Oakey, The Sustainable Chef –Butterscotch Tart

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

1.30pm Christine & Phil

Jensen, C4s Extreme Cake

Makers, Black Box Cake

– Luscious Lemon & Elderflower Cake

Syabira

Yusoff

2.30pm Syabira Yusoff – Great British Bake Off

Winner 2022

3.30pm Grace Hall – Baileys & Salted Caramel

Scone Fancies

4.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

5.30pm Larah Bross, Bross Bagels – Espresso Bagel French Toast & Maple Ice Cream

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Kiddy Cook Fizz! Bang! Wallop! Make your own pizza with the science of CO2

Drinks Theatre

11.30am Vibrant Forest –Dark, Sour and Fruity Beer

12.30pm Joe Wadsack’s Virgin Wines

Summer Selection

1.30pm A taste of English Wine, Mead and Rum, with Lyme Bay Winery

2.30pm Summer Wines with Tom Surgey & Naked Wines

3.30pm Drinkie Cocktails –Handmade by Mixologists

4.30pm Joe Wadsack –Portuguese Wines of Setubal

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

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

LIVE Music Stage

7pm SCOUTING FOR GIRLS

5.20pm Marylebone Jelly

4.30pm Rock Of The Pops

3.30pm Galaxy Thief

2.40pm Marylebone Jelly

1.40pm Feral Ghost

12.40pm Jack & Daisy

11.50am Lea Baruffato

scouting for girls

SYON PARK 27-29 MAY, 2023

Monday 29 MAY

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 Dhruv Baker –MasterChef Champion

1pm Pierre Schaeffer –Pierre Le Chef

2pm Thomas Leatherbarrow, TLC Gourmet – Stella Artois

Unfiltered Poached Halibut

3pm Jason Howard, MasterChef: The Professionals – Visit Barbados

4pm Ravinder Bhogal – Jikoni

Drinks Theatre

11.30am Joe Wadsack’s Virgin Wines

Summer Selection

12.30pm Summer Wines with Tom Surgey & Naked Wines

1.30pm Telegraph Wine Cellar –Insider wines with Victoria Moore

Ravinder Bhogal

5pm Guillaume Gillan, formerly of Bokan –La Roulotte by Magica

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

12.30pm Jo Pratt, The Flexible Baker – Espresso & Walnut Cake

1.30pm Jürgen Krauss – GBBO

Semi-Finalist 2021

2.30pm John Holland, Baker on Board – Coffee & Vanilla Chequerboard Cake

3.30pm LilyBakes, TikTok – Sticky Toffee Pudding

4.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Kiddy Cook Biscuits Fit For a King! Decorate your own royal biscuits

2.30pm Joe Wadsack –Portuguese Wines of Setubal

3.30pm Telegraph Wine Cellar – I nsider wines with Victoria Moore

4.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

5.30pm Tom Surgey –

Tio Pepe & Tonic: Mix The Drink Of Summer ’23

LIVE Music Stage

6.20pm FLEUR EAST

5pm Rehab

4.10pm Aliens Don’t Ring Doorbells

3.10pm Passing Ships

2.20pm Palmerston

1.20pm Caitlin Mae and The Band

12.25pm Two Ways Home

11.40am Phoenix Rose

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