Winchester 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 Friday 14th 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

SCALLOPS WITH GLASS NOODLES AND APPLE SALAD

For the salad:

50g glass noodles (soaked for 10 minutes)

2 birds eye chillis

1 large red chilli

½ medium onion (finely sliced)

5 sprigs coriander (coarsely chopped)

1 Granny Smith apple, (finely julienned)

1 small carrot (peeled and finely julienned)

For the dressing:

2 tbsp fish sauce

1 tbsp sugar

1 tbsp soy sauce

Juice of 2 limes

For the scallops:

6 scallops with half shells

1 tbsp of olive oil

Pinch of salt and pepper

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

l Prep all of the vegetables and herbs for salad

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

l For scallops, marinated it with olive oil, some salt and

pepper. In a hot pan, pen sear them 1 minute on each side and make sure don’t overcook them. It should have a nice caramelisation on both side.

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

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

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

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

CHARIYA

KHATTIYOT

was the Champion of MasterChef 2023. See Chariya in the La Española Chefs Theatre on Sunday 16th July at 2pm

LEMON AND HONEY CHICKEN WINGS

Serves 4

400g chicken wings

1 lemon

3 tbsp extra virgin olive oil

4 sprigs fresh thyme

1 garlic bulb, cut in half A pinch of sweet pimentón (sweet smoked paprika)

3 tbsp honey

2 tbsp chopped fresh coriander leaves

Sea salt and freshly ground black pepper

l Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes.

l Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.

l Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper.

l Continue to sauté the chicken, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.

l Sprinkle with the chopped coriander and sea salt before serving.

OMAR ALLIBHOY

is a TV chef, food writer and the author of Tapas Revolution. See Omar in the La Española Chefs Theatre on Saturday 15th July at 3pm

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

MIX PAKORAS

Makes 12-15

60g chopped spinach

50g sliced onion

168g grated carrots

4 tbsp gram flour

2 tbsp rice flour

1 tsp salt

1 pinch asafoetida

½ tsp turmeric

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

237ml water

Oil for frying

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

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

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

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

ANURAG AGGARWAL was a finalist on MasterChef 2023. See Anurag in the La Española Chefs Theatre on Sunday 16th at 3pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE WINCHESTER 14-16 JULY, 2023

MUSHROOM STROGANOFF

Serves 4

4 garlic cloves

2 red onions

1kg chestnut mushrooms

3 tbsp olive oil

2 tsp paprika

800ml full-fat coconut milk

2 tsp Dijon mustard

Juice of 1 lemon

Large handful chopped fresh parsley

l Firstly, crush the garlic, dice the onion and roughly slice the mushrooms.

l Heat the oil in a large, shallow pan and add the garlic, onion, mushrooms, paprika and a decent pinch of salt and pepper.

l Cook down for 5 minutes, making sure to stir often. Once the mushrooms have softened, pour in the coconut milk, mustard and lemon juice and stir well.

l Cook on a high heat (this helps the sauce to thicken) for 20-25 minutes or until the sauce is the desired consistency. Make sure to stir every 5-10 minutes

l Finally, add most of the parsley and stir it into the stroganoff, leaving some to garnish before serving.

Healthy Living James: Over 80 delicious glutenfree and dairy-free recipes ready in minutes by James Wythe (£20, Headline) is out now

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE WINCHESTER 14-16 JULY, 2023

JAMES WYTHE is an author and founder of Healthy Living James. See James in the La Española Chefs Theatre on Saturday 15th at 1pm

Join MasterChef 2023

Champion Chariya Khattiyot and finalist Anurag Aggarwal in the Chefs Theatre this weekend, as they join host and fellow Champion Dhruv Baker to show off the skills that took them to the top. Meanwhile James Golding, Chef Director of The PIG Group, will share professional tips and tricks that made him a favourite on Great British Menu.

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 Foundation-funded scientist. See Syabira in the Cake & Bake Theatre on Friday 14th July at 2.30pm.

Lost in the Sunshine

Everything is Sweet for Sophie Ellis, as she performs songs from her new album Hana at Foodies Festival Exeter, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Sunday 16th July, while Scouting for Girls will be performing on Saturday 15th and Friday Night is a Cocktail & Cabaret extravaganza with tribute act A Twist of ABBA.

WINCHESTER 14-16 JULY, 2023

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 the Telegraph Wine Cellar expert Victoria Moore Drinks Theatre on Friday 14th July and learn from her insightful selection of the best wines for summer. If wine isn’t you’re thing, try beer with Salcombe Brewery or a creative twist on Tio Pepe with Tom Surgey

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.

Bambi’s Bakes

bambisbakes.com

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

Boston Shakers

bostonshakers.co.uk

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

Brick Lane Bagel Co

bricklanebagel.co

Inspired by the famous bakeries in London, Brick Lane Bagel Co. was founded by father and son Stuart and Elliott Hearne. Behind the food-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. Classic Spanish sweet treats with rich choclate to dip.

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 at thefinestfudgeco.co.uk

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

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.

Full Fat Baking

fullfatbaking.com

Full Fat Baking specialise in the quirky & colourful and impactful flavours – the weirder the better! We offer a range of Vegan & Non-Vegan BIG bakes including Custom Celebration Cakes, NYC Cookies, Fudgy Blondies, Rich Brownies and much more.. And not to forget

FOODIES FESTIVAL EXHIBITORS WINCHESTER 14-16 JULY, 2023

our monthly, themed mystery boxes with LOTS of delicious, exclusive, off-menu bakes!

FUSCOLUSCO,

VINAZO EN LATA!

fuscolusco.com/en/home/ Fuscolusco is a fantastic monovarietal white wine elaborated with Grenache that takes its new form, in a can, in 2022. The intention is making a high-quality wine accessible to anyone, anywhere, and at any time.

Greenpeace

greenpeace.org.uk

Greenpeace is a movement of people who are passionate about defending the natural world from destruction. Our vision is a greener, healthier and more peaceful planet, one that can sustain life for generations to come.

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

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.

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,

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

Treats Of The States

treatsofthestates.com

We’ve got confectionery and snacks from around the world including Pick & Mix, American Sweets, and current TikTok trends. We might now even have a few items from Japan too! 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 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, unpasteurised and suitable for vegans.

Wooden-It-BeNice

wooden-it-be-nice.co.uk

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

friday 14 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 Thomas Leatherbarrow, TLC Gourmet – Stella Artois

Unfiltered Poached Halibut

2pm Yoven Virasami-Rick

Stein Marlborough

3pm Shelina Permalloo –MasterChef Champion

4pm Phillip Bishop – The Greyhound on the Test

5pm Andy Oakey – The Sustainable Chef

6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Andy Oakey AKA The Sustainable Chef –Butterscotch Tart

1.30pm Tim Goodwin, The Street Bakeshop – Kouign

Amann

2.30pm Syabira Yusoff –GBBO Winner 2022

3pm Rob Baker-Gall, Mr Baker’s Cake School – The Perfect Victoria Sponge

4.30pm Liz Burnett, Bu Bakes – Peanut Butter

Brownies

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

Drinks Theatre

12.30pm Victoria Moore, Telegraph Wine Cellar –Insider Wines with Victoria Moore

1.30pm Joe Wadsack’s Virgin Wines summer selection

2.30pm Victoria Moore, Telegraph Wine Cellar –Insider wines with Victoria Moore

3.30pm Summer Wines with Tom Surgey & Naked Wines

4.30pm Soho Street readymade Cocktails with Joe Wadsack

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 A Twist of Abba

5.40pm Number 7

4.40pm Boru Beats

3.40pm The 45s

2.40pm Will Purdue

1.40pm Phoenix Rose

shelina permalloo

syabira yusoff

victoria moore

twist of abba

saturday 15 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 Andy Oakey – The Sustainable Chef

1pm James Wythe – Healthy

Living James

2pm Olly Biggs – Forte

Kitchen

3pm Omar Allibhoy – Paella

4pm Dhruv Baker –MasterChef Champion

5pm Jacob Rodriguez

omar allibhoy

Perraro – Perfect Homemade Pasta

6pm Hot Chilli Challenge

Cake & Bake Theatre

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

12.30pm Karina Czerniajew, Cakeology – Modern Mousse

Cake

1.30pm Jack Sturgess, Bake

With Jack – Banana Bread (that’s actually bread!)

2.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

3.30pm Rob Baker-Gall, Mr

Baker’s Cake School – The Perfect Victoria Sponge

Drinks Theatre

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

12.30pm Joe Wadsack’s Virgin Wines summer selection

1.30pm Hampshire Wine School

2.30pm Ormarine Picpoul de Pinet & Oysters

3.30pm Summer Wines with Tom Surgey & Naked Wines

4.30pm Soho Street readymade Cocktails with Joe Wadsack

5.30pm Tom Surgey – Rieslings To Be Cheerful: Wines Of Germany

6.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

LIVE Music Stage

7pm SCOUTING FOR GIRLS

5.20pm Majestix

4.30pm Rock of The Pops

3.30pm Galaxy Thief

2.40pm Majestix

1.40pm Aliens Don’t Ring Doorbells

12.40pm Remedy

11.40pm Carley Varley

jack sturgess

4.30pm Andy Oakey AKA The Sustainable Chef –Butterscotch Tart

5.30pm John Holland, Baker on Board – Coffee & Vanilla Chequerboard 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

scouting for girls

sunday 16 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 James Golding – The PIG

1pm Dave Watts – The Crown

2pm Chariya Khattiyot–MasterChef Champion 2023

3pm Anurag Aggarwal –Masterchef Finalist 2023

4pm Sam Fawcett – Pulpo

Negro

5pm Martin Dawkins – The Rustic Chef

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Karina Czerniajew, Cakeology – Modern Mousse Cake

12.30pm Martin Dawkins – The Rustic Chef

1.30pm Liz Burnett, Bu

Bakes – Peanut Butter

Brownies

2.30pm Andy Oakey AKA

The Sustainable Chef –Butterscotch Tart

3.30pm Rob Baker-Gall, Mr

Baker’s Cake School – The Perfect Victoria Sponge

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

Drinks Theatre

11.30am Summer Wines with Tom Surgey & Naked Wines

12.30pm Hampshire Wine School

1.30pm Joe Wadsack’s Virgin Wines summer selection

2.30pm This Is Great Wine! with Tom Surgey & Mind Map Wines

3.30pm Soho Street readymade Cocktails with Joe Wadsack

4.30pm Tom Surgey – Cap Classique: South Africa’s Premium Sparkling Wine

5.30pm Tom Surgey – Tio Pepe & Tonic: Mix The Drink Of Summer ’23

LIVE Music Stage

6.20pm SOPHIE ELLIS-BEXTOR

5pm Rehab

4.10pm Rock of The Pops

3.15pm Concrete Prairie

2.30pm Rehab

1.35pm Lyra

12.40pm Jnay

11.45am Sarah Yeo