Tatton 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.

SPANISH POTATO OMELETTE

This humble potato omelette is a traditional Spanish dish and made from just a few simple ingredients. It is perfect for brunch or a light dinner served with nothing more than a salad or a couple of slices of fresh bread

Serves 4

Preparation time: 25 minutes

Cooking time: 40 minutes

Ingredients:

4 small to medium potatoes

1 medium onion

50ml La Española extra virgin olive oil (for frying)

4 eggs

45ml La Española truffle oil

Salt and freshly ground black pepper

To Garnish:

300g mushrooms

2 tbsp freshly chopped flat-leaf parsley

l You will need two pans for this recipe. A large frying pan with a lid for the potatoes and onions. A smaller frying pan to make the finished omelette. Peel and finely slice the potatoes and onion (to approx 2mm thick). Heat the extra virgin olive oil in a large frying pan over a medium heat and when it’s quite hot add the potatoes and onions. Pop on a lid and let them cook really slowly until they start to caramelise.

l Beat the eggs in a large bowl. When the potatoes and onions are softened remove them from the oil with a slotted spoon and add them to the eggs. Stir and leave to stand for 5 minutes so the flavours combine. Add the La Española truffle oil and stir.

Re-use a couple of tablespoons of La Española extra virgin olive oil and heat in the smaller frying pan. Pour the egg-potato mixture in and cook over a really low heat for 10 minutes without stirring. Peel the edges of the omelette, remove the pan from the heat and place a shallow plate on top as a lid (the plate should be larger than the pan). In one quick motion, flip the omelette over and return it to the pan. Cook for a further 15 minutes and it is ready.

l Clean and chop the mushrooms and sauté over low heat with the parsley until soft.

l Serve with the omelette and drizzle over with a little truffle oil to add that finishing touch.

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.

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

Chive & Cornflowers

LEATHERBARROW is the chef and master chocolatier behind TLC Gourmet. See Thomas in the La Española Chefs Theatre on Sunday 9th at 1pm

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

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 on Friday 7th & Saturday 8th

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

Image: Monica Turlui on Pexels

FOODIES

FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

TATTON PARK 7-9 JULY, 2023

FISH PIE

Serves 4

4 fillets skinless haddock

12 king prawns

20 mussels

2 shallots

1 leek

1 tomato

100g peas

80g samphire

250ml white wine

150ml fish stock

150ml double cream

50g butter

20g chives

20g capers

1kg maris piper

250ml cream

250g butter

l Trim each haddock fillet into 2 square pieces and season with a pinch of salt. Place them on top of each other, then place on a greaseproof tray

l Peel and quarter the potatoes. Place in a pan of cold, salted water and bring to the boil until potatoes are soft. Drain in a colander and allow them to steam for 5 minutes, before putting though a ricer.

l Heat up 250g butter and cream and reduce by a third before adding it into the mash. Work it in until smooth and season with white pepper and salt.

l Half and peel the shallot and then finely dice. Cut the leek in half and then finely dice. Cut tomato in quarters to make wedges and then remove the seeds before chopping into ½ cm dice.

l Sweat off the shallot and leek in a little touch of oil without giving any colour. Add the mussels then add white wine and fish stock and allow to cook for

approximately 2 minutes. Take the mussels out and put them in a bowl to one side. Reduce sauce by half before adding double cream. Bring it to the boil and then whisk in diced butter.

l Pick the mussel meat out of the shells. In a pan, heat oil before frying prawns on each side for 1 minute. Add the mussels back in and add the sauce to the pan. Whilst that’s cooking, bake the haddock for 5 minutes at 180ºC.

l Add diced tomato and peas into the sauce. Finish with finely chopped chives and capers. Take haddock out of the oven. Place the mash in a piping bag and pipe in a zig zag pattern on top of the haddock. Glaze under the grill.

l Warm a pan with a touch of oil and gently soften the samphire. In a bowl, place 3 prawns, 5 mussels and a ladle of the white wine sauce, before placing quarter of the samphire on the top and finish by putting the glazed haddock on top

SEAN NOONAN

is the Head Chef of Cottons Hotel & Spa. See Sean in the La Española Chefs Theatre on Sunday 9th at 3pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

TATTON PARK 7-9 JULY, 2023

SAUCY SPAGHETTI ALLA PUTTANESCA

400g dried spaghetti

Extra virgin olive oil

5 garlic cloves, peeled and finely sliced

5 anchovy fillets

1 tbsp Peperoncino chilli flakes

50g black olives, pitted, roughly chopped

2 tbsp capers

250ml tomato passata

2 tbsp Tomato puree

Salt & pepper

Small bunch flat leaf parsley roughly chopped

l Put a large pan of salted water on to boil. When bubbling, add the pasta, stir, and cook until al dente.

l Heat the oil in a large frying pan over a medium-low heat.

l Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers.

l Add the passata and puree and stir well, then simmer for about 10 minutes. Season with salt and pepper.

l Drain the pasta, then tip into the frying pan with the sauce and toss well to combine and top with fresh parsley. Buon Appetito

THE ALBERTI TWINS appeared on Love Island before becoming successful chefs. See the Alberti Twins in the La Española Chefs Theatre on Saturday 8th at 1pm

TATER’ASH OF AGED CUMBRIAN SIRLOIN WITH MUSHROOM CATSUP

Serves 1

For the tater’ash

50g swede, diced

50g carrots, diced 50g celery, diced

20g banana shallot, finely diced 30g black truffle, diced 100g red potatoes, diced 4 slices white bread

20g picked parsley leaf 20g picked celery leaf 275g dry-aged sirloin, diced 50g dripping

Tabasco

Smoked Maldon salt Mignonette pepper

Kosher salt

l For the mushroom catsup, coal oil, parsley oil and beef butter, see website for recipe

l Mix swede, carrot and celeriac in one vac bag, potato cubes in another. Season each bag generously with dashi/salt and a little pepper. Seal and cook at 85ºC for 1 hour, remove and cool in bags. Do not refrigerate.

l Mix together shallot, celery and truffle with the veg and potato. Season sirloin to taste with Tabasco, coal oil and smoked salt, then mix into veg.

l Remove crusts from bread, roll flat and dice to ½cm. Heat a small amount of dripping in a pan to smoking.

l Toss in bread cubes and fry to light gold. Drain and season to taste.

l Finely shred celery leaves and parsley together. Dress tater’ash in catsup then spoon into serving bowl. Dress with shredded parsley and celery leaves, finish with pepper and parsley oil (optional).

ADAM REID

is chef-patron at 4 AA

Rosette-winning The French. See Adam in the La Española Chefs Theatre on Saturday 8th at 12pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

CHICKEN SCHNITZEL TENDERS WITH CRISPY CHILLI CUCUMBERS

Serves 1

For the chicken

1 large chicken breast

40g plain flour

½ tsp smoked paprika

A pinch of cayenne

½ tsp fine salt

2 eggs, lightly beaten

40g panko breadcrumbs

2 tsp sesame seeds

Plenty of rapeseed oil, for frying

Flaky salt, for sprinkling

A slick of mayo

A shake or two of sriracha

A brioche bun, sliced in half

A lime wedge, to serve (optional)

For the cucumber

2 tsp sesame oil

2 tsp crispy chilli oil,

Plus extra to serve

½ lime, juiced

½ tsp salt

1 tspmaple syrup or runny honey

2 spring onions, finely sliced lengthways

chilled cucumber, sliced into ribbons

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

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

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

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

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

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

ELEANOR STEAFEL is a features writer and columnist for the Daily Telegraph. See Eleanor in the La Española Chefs Theatre on Fri 7th at 4pm

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

Photographs © Sophie Davidson

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

TATTON PARK 7-9 JULY, 2023

MASALA SPICED SIDE OF SALMON WITH CUCUMBER AND POMEGRANATE RAITA AND PINK PICKLED ONIONS

For the pink pickled onions

½ red onion, finely sliced into rings

Lime juice

Pinch sea salt

Good pinch of nigella seeds

For the cucumber and pomegranate raita

125g cucumber

100-150g yoghurt

Pinch salt

Pinch dried mint

Handful of pomegranate seeds

½ tsp toasted cumin seeds (optional)

For the salmon

Side of salmon (about 600g)

1 tbsp vegetable oil

1 tbsp runny honey

For the spice seasoning

1 and a half tsp toasted cumin seeds

1 and a half tsp toasted and crushed coriander

¾ tsp garam masala

½ tsp dried red chilli flakes

1 tsp mild Kashmiri chilli powder

½ tsp garlic granules

½ tsp onion granules

1 level tsp salt or to taste

½ tsp dried fenugreek leaves (methi)

l For the pink pickled onions, cover the onions with a good squeeze of lime juice and salt then rub between your fingers.

l Sprinkle with a good pinch of nigella seeds and mix through. Set aside. If you want a hot pink colour, pickle overnight, covered. For the raita, grate the cucumber using the coarse side of a box grater. Place in a tea towel or muslin cloth and squeeze out all of the liquid. Mix the cucumber with the yoghurt in a bowl, and season with sea salt, dried mint, and toasted cumin if using.

l Adorn with pomegranate seeds. Refrigerate until serving. For the salmon, preheat your oven to 200ºC. Massage the fish with vegetable oil. Place the salmon on a lined flat baking tray skin side down. Brush the side facing you, all over with honey.

l Mix all of the seasoning ingredients together: cumin, coriander, garam masala, chilli flakes, chilli powder, salt, methi, garlic and onion granules.

l Scatter the seasoning all over the salmon and allow to sit for 10 minutes. Oven bake for about 15 minutes or until cooked. Serve with cucumber & pomegranate raita, pink pickled red onions, rice and salad.

SARAH WOODS was a finalist on Britain’s Best Home Cook. See Sarah in the La Española Chefs Theatre on Friday 7th at 2pm

Desi Kitchen by Sarah Wood, published by Michael Joseph, £30

MEXICAN INSPIRED CAESAR SALAD

Serves 4

Co-op Mexican mini fillets

1 Co-op tortilla wrap cut into 3cm squares

3 rashers of Co-op back bacon, diced

40g Ricotta cheese

1 head romaine lettuce

1 tbsp olive oil

For the dressing

5 tbsp Greek yogurt

1 pack fresh coriander

½ lime juice

1 small garlic clove

¼ green chili or 1 tbs of jarred

jalapenos

2 anchovies (optional)

1 tbsp olive oil

Pinch of salt & pepper

l Cook chicken according to pack instructions keep warm

l In a frying pan add in the olive oil & diced bacon and cook through until crispy, remove

l In the same pan add in the tortilla triangles ( you may need to do this in batches) cook until crispy and golden

l Sliced up the lettuce and place in a serving bowl.

l Add all the ingredients for the dressing and blend until smooth.

l Drizzle the dressing over the lettuce then scatter over the crispy bacon, tortilla crisps and Mexican chicken fillets.

l Finish by dotting around some if the fresh ricotta.

DAI LLEWELLYN is the Executive Chef of Co-op. See Dai in the La Española Chefs Theatre on Saturday 8th at 4pm

A TASTE OF PARISIAN SAVOIR-FAIRE

DSautomobiles.co.uk

New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2

EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).

prefers - The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.

DS STORE MANCHESTER

Windsor Street, M5 4DG – 0161 743 3977

It’s a MasterChef vs Great British Menu showdown in the La Española Chefs Theatre this weekend. See MasterChef champ Tom Rhodes on hosting duties and cooking live, while local GBM favourites Adam Reid of Adam Reid at the French and Stuart Collins from Docket No. 33 share their professional tips.

Island boys

Meet Love Island stars the Alberti Twins in the Chefs Theatre, as the two cook up delicious, classic recipes from their family traditions. After their run as reality TV stars, the pair have turned their love of food into careers as professional chefs. Don’t miss the chance to see the Irresistibly Italian pair in the La Española Chefs Theatre on Saturday 8 July at 1pm.

Lost in the Sunshine

Everything is Sweet for Sophie Ellis-Bextor, as she performs songs from her new at Foodies Festival Exeter, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Saturday 8 July, while Scouting for Girls will be performing on Sunday 9 July and Friday Night is a Cocktail & Cabaret extravaganza with tribute act The Abbaholics

spanish flair

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

Join 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 rum cocktails with David Barker, the Barbados Mixologist

Kidding around

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

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

Boston Shakers

bostonshakers.co.uk

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

Churros2 Ltd facebook.com/profile. php?id=100009097050582

Come along and try our churros and chocolate sauce. Classic Spanish sweet treats with rich choclate to dip.

Co-op coop.co.uk

Come and join us at Tatton Foodies Festival @Coopuk’s BBQ experience, with live cooking from Co-op’s head chef Dai. Offering quick & easy meal inspiration with Co-op’s delicious Irresistible Hereford Beef Burger or a vegan Gro Burger, perfect for Summer BBQs. Co-op Members also get more with a free glass of Prosecco for every burger purchased.

The Finest Fudge Co

thefinestfudgeco.co.uk

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

Freshly-Squeezed

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.

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 longlasting 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!

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 as well as Pocklington, Howden, Market Harborough, Wembley, Cirencester, Thame, Tenterden, Rochester festival or Christmas markets, etc.

Our products have been loved by our customers and many of them have come back again and again to purchase.

We are sure our food and service will please your festival visitors.

TATTON PARK 7-9 JULY, 2023

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 Not-ForProfit 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. Rich rictotta fillings in a moreishly crispy shell.

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 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.

Pembrokeshire Fudge

Pembrokeshirefudge.co.uk

Home-made Chocolate Fudge. Served in many ways including over 20 flavours of pick & mix including vegan. Lots of other variations of chocolate fudge including fudge pops, fudge cups, push pops, soft spoonable fudge, super soft pouring/dipping fudge, lucky dips, plus much much more.

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 wine. Many of our wines are Organic and

Sustainably made. 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 with 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. 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 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.

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.

Sam Bratby Art

@sambratby__art

Sam went full time with her creative work in 2020 with the launch of her hand drawn Manchester buildings alongside commissions of people’s homes and wedding venues. She is excited to launch this new collection of food illustrations inspired by her Northern upbringing and the question of ‘what’s for tea?’. Sam works both traditionally and digitally but is especially proud of this new tasty menu in watercolour and coloured pencil.

Sea Ridge Distillery

searidgedistillery.co.uk

We are a grain to glass distillery, using local wheat to produce our base spirit before using specially selected local botanicals (hand foraged by ourselves!) alongside some of the classics to bring a fresh, locally inspired and interesting twist to a London Dry.

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.

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!

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! Uber Eats is the way to order the food you love. Find the best restaurants that deliver. Get contactless delivery for restaurant takeaways, food shopping and more!

Wooden-It-BeNice

wooden-it-be-nice.co.uk Hand turned wooden pens, bowls, clocks and laser engraved pens, coasters and keyrings.

Zymurgorium ltd

zymurgorium.com

Making Every Moment Epic since 2013. Zymurgorium are Manchester’s first registered distillers/bottlers of craft and volume spirits of Gin, Rum, Gin liqueurs. The Zymurgorium name comes from an amalgamation of the word ‘Zymurgy and also Emporium. Zymurgy is the study of scientific brewing and an emporium is a shop that sells various items and trinkets, so therefore, we created Zymurgorium. We have a range of stunning gins, from our Manchester Original, to our ‘sweet shop’ inspired liqueurs, fabulous gift ideas, and 3 incredible Rums.

friday 7 July

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 Sarah Woods, Britain’s

Best Home Cook – Author, Desi Kitchen

3pm Andrew Green –

Mottram Hall

4pm Eleanor Steafel

– Author, Friday Night

Dinner

5pm Jacob Rodriguez Perraro – How to Make

Fresh Pasta

6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Charlotte White – King

Charles III Tea & Honey Cake

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Chris Waling, Cakes By Noah – GF Lemon

Slices

3.30pm Rhiannon Phillips, Wild Flour – Raspberry

Bakewell

4.30pm Naomi Rose AKA

Baking Boss – Chelsea Buns

5.30pm Charlotte White with The Abbaholics –Cake & Cabaret ABBA

Special

Drinks Theatre

1.30am Joe Wadsack’s Virgin Wines summer selection

2.30pm Shed 1 – Award-winning Lake District gin

3.30pm Plantation Rum – Rum Explained with Joe Wadsack

4.30pm David Barker – Barbados Rum cocktails

LIVE Music Stage

7.00pm The ABBAHOLICS

5.40pm Oceanview Party Band

4.50pm NGUVU

3.50pm Get Back Britpop Trio

2.30pm Oceanview Party Band

1.30pm Two Ways Home

12.40pm Sheena Shine

tom rhodes

baking boss

the abbaholics

liz burnett

saturday 8 july

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 Adam Reid – Adam Reid

at The French

1pm The Alberti Twins – Love

Island twin chefs

2pm Tom Rhodes –MasterChef Champion

3pm Dario Carvalho – 20

Stories

4pm Dai Llewellyn – Co-op

Executive Chef

5pm Tom Rhodes – MasterChef Champion

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

12.30pm Naomi Rose, Baking Boss

– Chelsea Buns

1.30pm Liz Burnett, Bu Bakes

– Peanut Butter Brownies

2.30pm Tehmina Jalil

3.30pm Chris Waling, Cakes

by Noah – GF Swiss Roll

4.30pm Rhiannon Phillips, Wild Flour – Raspberry

Bakewell

5.30pm Charlotte White –

Restoration Cake

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

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

1.30pm Joe Wadsack’s Virgin Wines Summer Selection

2.30pm Shed 1 – Award-winning Lake District gin

3.30pm 20 Stories – Modern Cocktails

4.30pm VIVIR/El Sueño – Tequila explained with Joe Wadsack

5.30pm David Barker – Barbados Rum cocktails

LIVE Music Stage

7.20pm SOPHIE ELLIS-BEXTOR

6.00pm Oceanview Party Band

4.40pm The Tufty Club

3.20pm Oceanview Party Band

2.10pm Macc Woodfleet

1.00pm Two Ways Home

12.00pm Tom Britpop solo

adam reid

charlotte

white

sophie ellis-bextor

sunday 9 july

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 Joe Liptrot – Worsley

Park Marriott Golf & Country Club

1pm Thomas

Leatherbarrow, TLC Gourmet

– Stella Artois Unfiltered

Poached Halibut

2pm Stuart Collins – Docket No.33

Drinks Theatre

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

1.30pm Joe Wadsack’s Virgin Wines summer selection

2.30pm Shed 1 – Award-winning Lake District gin

3.30pm Plantation Rum – Rum Explained with Joe Wadsack

4.30pm David Barker – Barbados Rum cocktails

stuart collins

3pm Sean Noonan – Cottons Hotel & Spa

4pm Mariusz Dobies – Borage

5pm Thomas Leatherbarrow, TLC Gourmet – The Perfect Sunday Roast

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

12.30pm Matt Townley, MOST Bakery – Baking

Bread 101

1.30pm Chris Waling, Cakes by Noah – GF Swiss Roll

2.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

LIVE Music Stage

6pm SCOUTING FOR GIRLS

4.20pm Number 7

3.20pm Alias Kid

2.20pm Aliens Don’t Ring Doorbells

1.20pm Jordan Phillips

12.30pm Jack and Daisy

11.30am Sheena Shine

matt townley scouting for girls

3.30pm Rhiannon Phillips, Wild Flour – Raspberry

Bakewell

4.30pm Charlotte White – The End of the Show Show

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