GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
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.
Truffle Aioli - Garlic Mayonnaise
Aioli stands as a cornerstone of Spanish cuisine, cherished for its rich flavour and creamy texture. We’ve elevated this classic by adding La Española Truffle Olive Oil to the mix. Enjoy it as accompaniment to Spanish tapas or vegetable sticks. It is delicious as a dip with fried potatoes.
You will need a blender for this recipe.
Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
1 egg yolk
1 tbsp lemon juice
½ tsp salt
2 cloves of garlic
200ml La Española Light In
Place the egg yolk, lemon juice, salt, garlic cloves and the oils in a small jug.
Use a hand held blender to blitz all the ingredients, starting at the bottom before slowly bringing to the top, until the mixture completely emulsifies.
tip
Use extra virgin olive oil for authentican taste
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. FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
Colour Olive Oil
30ml La Española Truffle Olive Oil
TIP: If your mayonnaise splits, then it can be recovered. Start again with a clean jug with a small amount of water at the bottom. Blend slowly whilst you pour in the split mixture.
CURRIED BEETROOT HUMMUS
200g roasted beetroot
200g boiled chickpeas
2 garlic cloves
1 tsp salt
Wash fresh beetroot and cut them in equal quarters.
Follow @anuragfoodstory on IG, FB and other social media for more interesting recipes. Learn more about Anurag by visiting www.anuragfoodstory.co.uk FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
1 tsp curry powder
1 tbsp tahini
2 tbsp lime juice
4 tbsp olive oil
Spread the prepared beetroot out in a baking tray, drizzle over some olive oil and sprinkle on curry power. Toss to coat the beetroot. Cook in the oven for 30 mins at 180°C.
To make the hummus, in a power full blender add cooled beetroots, drained chickpeas, garlic, salt, tahini, lime juice and olive oil. Blend all the ingredients into a fine, thick paste.
Taste and adjust for salt and lime juice. If it is too thick, add water or the leftover brine from the chickpeas.
Enjoy with a choice of different breads or veg.
ANURAG AGGARWAL is a 2023 MasterChef finalist. See Anurag in the La Española Chefs Theatre on Saturday 31 August at 2pm
PIGS HEAD & BLACK PUDDING TERRINE; PICCALILLI & CRISPY QUAILS EGG
Serves 6
For the the pigs head
1 pigs head, all meat from the cheeks/snout/jowls removed
(ask butcher to do this for you)
3 pinches ground mace
3 sprigs thyme
3 cloves garlic
1 pinch cayenne pepper
2 pinches salt
For the terrine
25g wholegrain mustard
35ml Jerez vinegar
100g black pudding
Salt and pepper to taste
To serve
50ml rapeseed oil
Piccalilli
6 radishes, finely sliced
1 small handful micro celery leaves
6 quails eggs, soft boiled for 2 minutes then refreshed in iced water, then rolled in fine breadcrumbs and fried off
Pre-heat a water bath to 83°c. On a large tray, lay the meat out and season with all the remaining ingredients. Leave to marinade for an hour, then sous vide in a large bag ensuring no air is in the bag. Place the pork in the water bath and cook for 10 hours, then leave to cool slightly before flaking the meat down and discarding any large fatty pieces.
In a large bowl, mix the flaked pigs head meat with the mustard and vinegar. Adjust the seasoning with salt and pepper to taste.
Take a 14cm x 8cm x 8cm takeaway plastic food container, add half the pigs head mix and press down lightly to flatten the mix.
Crumble the black pudding over the pigs head mix, then add the remainder of the mix on top. Take a second plastic container of the same dimensions and press firmly down on top. Place this in a fridge with a heavy weight placed on top to press the terrine as it cools. Once cool, remove the terrine from the container and slice into 6 equal portions (about 1cm wide).
In a large bowl, mix all the vegetables and salt together and leave for 12 hours to cure. In the meantime, bring all the remaining ingredients except the agar, up to a boil in a large saucepan over a medium heat. Remove from the heat and leave to cool.
In a large frying pan on a medium heat, fry the pigs head terrine slices on each side for 1 minute until golden brown. Using a cranked palette knife, remove the terrines from the pan carefully and place each slice horizontally at the bottom of each plate.
Arrange the piccalilli, puree and radishes along the top of the plate, then finish the dish with a deep fried crispy quail egg and the micro celery leaves.
MIKE NORTH is Chef-Patron of the Michelin-starred Nut Tree Inn, Oxfordshire
ROE BUCK WITH GREEN SAUCE, FRESH COWS CURD AND COURGETTE
250g fresh cows curd
1 roe buck haunch, cut into 100g pieces (ask your butcher to do this for you)
4 courgettes
1 lemon
For the green sauce
200g sorrel
100g flat leaf parsley
30g capers
80g gherkins
300g rapeseed oil
For the courgette pickle
250g cider vinegar
250g water
80g sugar
For the Hollandaise vinegar
30g lemon juice
40g gherkin juice
For the Hollandaise
20g egg yolks
10g Hollandaise vinegar
80g butter
Line a sieve with J cloth over a mixing bowl, place the curd on the cloth and leave in the fridge for 3 hours to drain off any excess liquid. Put in a container and reserve until needed.
For the green sauce, pick the sorrel and parsley, removing all stalks, and reserve. Place the oil, gherkins and capers in the food processor and blend to emulsify. Feed the herbs through the top of the food processor, working quickly as you don’t want to heat and potentially discolour the herbs or create a puree. You are looking for a consistency similar
to a dry pesto. This will make more than you need but makes a great pasta sauce as well. For the courgette pickle, bring all ingredients to a simmer and take off the heat
Make pickled courgette sheets by using a mandoline to thinly slice the courgettes. Remove the seeds from the centre, keeping the courgette strips with the skin on. Add the courgette to the pickle, layering the courgette evenly in a straight line. Portion using a round cutter. Glaze courgette discs with salsa verde oil before serving.
To make roasted courgette, trim the edges of the courgette, halve lengthways, season and char in a hot pan. Dice into 2cm cubes before finishing in the oven until cooked through.
Peel the lemon, place in a pan of cold water and bring to the boil, repeat this three times. Finely dice the lemon peel and reserve for later.
Combine together the ingredients for the Hollandaise vinegar.
For the Hollandaise, cook egg yolk and vinegar over a Bain Marie until ribbon stage. Melt butter and slowly emulsify into the sabayon. Finish with diced lemon peel and the diced sorrel stems.
Take the Roe buck loin and bring to room temperature. Get a frying pan over a high heat. Once the pan is as hot as it can be, add oil to the pan.
Add one roe buck loin at a time. Working quickly, sear all the edges of the roe buck loin until caramelised. Keep the loin moving around the pan to prevent a grey ring around the meat when carving.
Place the seared meat on a baking tray on top of crumpled foil. Put the tray in an oven preheated to 160°C and cook for approximately 6 minutes turning the meat every three minutes to help it cook evenly without greying the meat.
Once the Roebuck hits a core temperature of 50-55°c remove from the oven and rest until needed. Brush with the beurre noisette and carve. Once carved brush with a rich jus as well, then plate.
Begin with a spoon of Hollandaise in the centre of the plate, place a quenelle of the cows curd onto the hollandaise, top with the green sauce. Put three pieces of courgette tightly around the curd, then three slices of the Roe buck haunch. Place the pickled courgette sheet on top and serve.
RICHARD CRAVEN is Chef-Patron of the Michelinstarred Royal Oak in Whatcote, Warwickshire
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
PAN FRIED GARLIC KING PRAWNS WITH SPICY SOY SAUCE
8-10 King prawns
2 cloves garlic, finely chopped
1 tbsp ginger, matchstick sliced
2 tbsp Amoy first extract light soy sauce
1 red chilli, thinly sliced
1 spring onions, thinly sliced
Handful coriander, roughly chopped
Pinch of black pepper
YUI MILES is a writer and MasterChef finalist. Join Yui in the Nigel Brown Cook School to learn how to make an authentic Thai curry for just £25
Add some vegetable cooking oil to a pan over a medium heat.
Add the garlic and king prawns and stir well.
Sprinkle some ginger and chilli in and mix quickly. Season with Amoy first extract light soy sauce, a pinch of black pepper and add some spring onion. Stir well.
Serve on top of rice.
SALMON RUN DOWN
Serves 4
450g salmon fillets
1 tsp ground white pepper
1/2 tsp salt
1 tsp ground allspice
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 sprigs fresh thyme
Scotch bonnet chilli, minced
2 tomatoes, roughly chopped
½ tbsp paprika
500ml coconut milk
Handful of fresh parsley, roughly chopped, to garnish
For the dumplings (optional)
260g plain flour
½ tsp salt
SIAN ANDERSON is a Radio 1xtra DJ, restaurateur and author. See Sian in the La Española Chefs Theatre on Friday 30 August at 3.30pm
Cut the fish into cubes and pat them dry with paper towels. Season the fish with the white pepper, salt and allspice and set aside.
Heat vegetable oil in a large frying pan over medium heat and add the onion, garlic, bay leaves, thyme and Scotch bonnet and stir for about a minute. Add the tomatoes, paprika and coconut milk and bring to a boil, then let it simmer for 4-5 minutes.
To make the dumplings, combine the flour and salt in a mixing bowl, mixing until well combined. Gradually add up to 185ml of cold water to the bowl, mixing gently until it forms a rough and slightly sticky dough.
Add more water as needed until the dough comes together into a firm but not overly dry ball. Knead the dough few minutes until it’s smooth and elastic. Break off small portions of the dough and roll them between your palms to form small, round
dumplings. Add them one by one to the sauce, being sure not to overcrowd the pot. Cook for 5 minutes.
Add the fish and continue cooking for about 7 minutes, or until fish is fully cooked. Add the parsley and simmer for 1-2 minutes. Remove from the heat and toss out bay leaves. Sprinkle with parsley and serve warm.
TIP: Traditionally this is served with green banana or hardo bread, which are a good alternative if you don’t have time to make the dumplings.
From Sian’s Kitchen: Caribbean Comfort Cooking by Sian Anderson, Carnival, £22
KING SCALLOP WITH BROWN CRAB, BARLEY AND SPINACH
Serves 4
200g pearl barley, soaked overnight in water
150g crabmeat, white and brown
1 shallot, finely diced
Small bunch spinach, shredded
1 carrot, cut into small dice
3 cloves garlic, finely minced
Small bunch chopped parsley
50g butter
400ml shellfish stock/cooking liquor from the clams
85g cheddar cheese, grated
150ml white wine
Salt/pepper
For the scallops
4 king scallops
25g butter, unsalted ½ lemon
GARY MACLEAN is a MasterChef: the Professionals champion and chef-patron of Creel Caught.
To cook the barley. heat a saucepan, add ½ of the butter then add the chopped shallot, diced carrot and garlic and sweat for 3-4 minutes without colour.
Now add the soaked barley and cook for 2 to 3 minutes then pour in the wine and reduce until the wine has totally evaporated.
Once the wine has been absorbed, start to add the stock a ladle at a time making sure the previous ladle of stock has fully been absorbed.
Continue this method until all the stock has been absorbed and the barley is cooked.
Check seasoning; add crabmeat, spinach and parsley. For the scallops, make sure the scallop is clean and dry pan and sear on one side until golden brown.
Remove the pan from the heat and flip over the scallop. Add the butter and a little squeeze of lemon juice.
Remove from the pan and serve with the barley top with some pea shoots.
SUSSEX BAY BLACK BREAM, HAMPSHIRE ASPARAGUS, SAUCE VIERGE
Serves 4
2 wild black bream, 600-800g each, filleted
12 stalks purple asparagus
2 little gem lettuces
4 plum tomatoes
1 medium shallot
150g fresh pod peas
200g fresh broad beans
20 fresh basil
10 fresh coriander
10 coriander seeds - crushed
15 extra virgin olive oil
1 whole lemon
LEE PARSONS is Chef-Patron of The Parsons Table.
Scale, fillet and pin bone the bream. Refrigerate until required.
Pick the leaves from the basil and coriander and roughly chop. Warm the olive oil to approx 45-50ºC. Add the stalks from the basil and coriander, crushed coriander seeds plus finely grated zest of ¼ lemon. Infuse for 30 min.
Wash the tomatoes. Cut into quarters. Using a sharp knife remove the seeds and skin. Cut into a neat dice.
Pod and blanch the fresh peas and broad beans separately. Pop the broad beans from the outer husk, add to the blanched peas.
Cut the little gem lettuce in half. Wash with cold water to remove any soil. Dry with absorbent kitchen paper.
Peel and trim the asparagus. Cook in boiling salted water until tender. Refresh in ice water. Allow to cool and drain. Reserve until required.
Mix the peas, broad beans and diced tomatoes, strain over the infused oil. Add the herbs.
Correct seasoning with salt, pepper and lemon juice. Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Gently place the fish fillets skin side down. Season with salt and pepper. Cook over a medium heat for approx 2 minutes until golden. Using a spatula / fish slice carefully turn the fish onto the flesh side. Add a squeeze of lemon and remove from the heat. Leave to stand for 2-3 minutes.
Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Place the gem lettuce cut side down. Season with salt and pepper. Fry to a golden colour. Carefully turn over and cook for a further minute. Heat the asparagus in the pan with the cooked gem.
Place the warmed asparagus and roasted gem onto a serving plate. Spoon around the peas, broad bean and tomato mix. Place cooked bream onto the centre of the plate and enjoy!
STRAWBERRIES AND CREAM - VANILLA PANNA COTTA, STRAWBERRIES, MERINGUE KISSES, STRAWBERRY SAUCE
Serves 4
For the Panna Cotta
300ml double cream
75ml whole milk
1 vanilla pod or 1 tsp of vanilla bean paste
30g sugar
1 leaf gelatine (7g)
For the meringue kisses
2 egg whites
100g caster sugar
Food colouring paste - red or green
Strawberry Sauce
200g strawberries
20g sugar
Lavender syrup (optional)
Heat the cream and milk in a pan (if using a vanilla pod, scrape the seeds into the mixture and add the skin. If using vanilla bean paste, add just as the mixture reaches boiling point). Once the mixture reaches a simmer, continue to simmer and stir to thicken the mixture a little (this could take 10 minutes)
Add the sugar to the mixture and allow to dissolve. Soak your gelatine leaf in cold water for a round 3-4 minutes. Remove the milk and cream mixture from the heat and squeeze the water from the gelatine and add to the thickened mixture – stir and dissolve the gelatine.
Pass the mixture through a sieve into a pouring jug. Allow to cool a little.
Take 4 pudding (dariole) moulds and lightly oil the inside. Pour the mixture into the moulds and leave to set in the fridge for minimum 4 hours or until set - you still want them to have a little bit of wobble!
For the meringue kisses, get a clean and dry bowl. Use a hand blender to mix the egg whites until they double in size and you can hold the bowl upside down without it falling out of the bowl. Keep whisking and add the sugar tbsp at a time until you have a thick, glossy mixture. Line a baking sheet with baking parchment and set the oven to 100C fan.
Take a piping bag and a nozzle, add a little of your colouring paste (red or green is best for this recipe) in 3 or 4 vertical lines. Now add the meringue mixture and pipe small meringues onto the baking sheet.
Place them in the oven for 50 minutes and then turn it off and allow them to cool in the oven. For the strawberry sauce, cut the strawberries into quarters and place a in a pan with the sugar.
Heat gently to release the strawberries juices and dissolve the sugar. Add a teaspoon of the lavender syrup to taste. (you could replace with rose water or orange blossom).
Use a stick blender or food processor to blitz the mixture. Now strain through a sheet of muslin (a pair of old tights would work too!) to get a clear sauce. Taste as you go to check sweetness and flavour.
To plate, remove the panna cottas from the fridge and dip the mould in some boiling water and run a sharp knife around the top to help release it. Take a shallow serving bowl and place it on top of the mould. Flip it upside down and gently tap the top to release the panna cotta.
Take the remaining strawberries and cut them into quarters vertically. Arrange around the panna cotta on the outside of the plate.
Take your meringue kisses and take 5 of these and place them in amongst the strawberries. Add some small basil leaves or mint to decorate.
Put your strawberry sauce in a small jug and pour around and the panna cotta to serve.
JILLY MCCORD was a finalist on MasterChef. Follow her on Instagram @jillymccordcooks
PISTACHIO MARBLE CAKE
For the cake batter
100g unsalted butter, softened
300g golden caster sugar
3 large eggs
130g double cream
240 plain flour
8g baking powder
1tsp salt
For the pistachio batter
90g pistachio paste
For the chocolate batter
15g cocoa powder
½ tbsp milk
For the chocolate glaze
135g dark chocolate
135g milk chocolate
75g vegetable oil
To decorate
Chopped pistachios
Pistachio paste
Preheat oven to 170ºC and grease and line a 2lb loaf tin. To make the sponge, beat together the butter and sugar until light and pale. Individually add the eggs, beating well between each addition.
Add the cream, flour, salt and baking powder and fold until just combined. Once combined, divide the batter evenly between two bowls.
To make the pistachio batter, remove 3 tbsp of the batter from one of the bowls and combine with the pistachio paste. Fold the mix into one of the reserved bowls of batter, place in a piping bag and set aside.
To make the chocolate batter, remove 3 tbsp of the batter from the unused bowl and combine with the cocoa powder and milk. Fold the mix into the larger bowl of batter until just combined, place in a piping bag and set aside.
MATTY EDGELL was the winner of Great British Bake Off 2023.
Fill the tin, pipe alternating lines of batter. To create the marbled effect, use a skewer to swirl through the batter.
Bake for 40-45 minutes, or until a skewer comes out clean. Once baked, allow to stand in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, place in the freezer for 10 minutes to firm up.
To make the glaze, place the chocolates into a heatproof bowl and melt over a bainmarie. Once melted, add the oil, mix and transfer into a jug. Place the sponge onto a wire rack over a lipped baking tray lined with clingfilm. Pour the glaze over the cake, covering completely. Once covered, use the clingfilm to pick the excess glaze up and place back into the jug. Repeat this process until the entire cake is completely coated in chocolate.
Allow the chocolate to set slightly before drizzling over the pistachio paste and sprinkling over the chopped pistachios. Transfer to a plate and serve.
FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
JAZZ APPLE GALETTE DES ROIS
Ingredients
1 JAZZ ™ Apple - peeled, cored and finely diced
450g puff pastry
2 tbsp apricot jam
100g ground almonds
100g unsalted butter - softened
100g caster sugar
½ zest of 1 orange
2 eggs - beaten
2 tbsp Goslings Black Seal rum
Pinch of salt
JAZZTM Apples are proud exhibitors at Foodies Festivals around the country. Visit the JAZZTM Apples stand to find out more
Heat the oven to 200ºC.
Divide the pastry into two pieces and roll each until approximately 3-4mm thick. Cut into equal rounds, approximately 25-30cm.
Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch. Chill in the fridge while you make the frangipane.
To make the frangipane filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, rum, and diced apple.
Remove the pastry from the fridge, then spoon the filling over the apricot jam and spread evenly.
Brush the edges of the pastry with water, then cover with the second piece of pastry. Press the edges to seal, then mark the top with a pattern. Brush with the other beaten egg and place in the oven.
Bake for 25-30 minutes until golden.
FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE
GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
HONEYCOMB
Honeycomb adds the perfect crunch and pop of colour to simple desserts, and pairs brilliantly with chocolate.
110g Sugar
70g Honey
40g Glucose
20ml Water
6g Bicarbonate Of Soda
lot, so take care.
Pots&Co are the proud sponsor of our Cake & Desserts Theatre. Head along to see Bake Off stars and local bakers showing off their skills
Join MasterChef’s experience each day of the festival in the Nigel Brown Cook School. For just £25, Yui will teach you how to make her famous Thai green curry. All the ingredients for your cook school session will be provided and you will get your own creation to take away with you after the masterclass. Sign up for the cook school at the main ticket desk by the entrance.
Going green Caribbean flava
Sian Anderson is a BBC Radio 1Xtra every Saturday and presents Big Money Munch, a culinary journey to uncover and celebrate the best Black-owned eateries in the UK. She also took her mate Ed Sheeran’s advice and opened Octaves, a modern Caribbean restaurant in London in September 2023. Join Sian in the La Española Chefs Theatre on Friday 30 August at 3.30pm as she shares recipes from her new cookbook, Sian’s Kitchen, as well as stories from her career.
Taste the sunshine
Foodies Festivals are delighted to have legendary olive oil company La Española joining us as sponsors of our Chefs Theatre for the second year running. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. Try a selection of their oils at their Olive Oil Bar in the Chefs Theatre, and marvel at your favourite chefs whipping up a tasty dip in our timed Alioli Challenge
I’m spinning around
You’ll be grinning like the Cheshire Cat when you get your headphones on for our Mad Hatter’s Silent Disco. Our DJs will be spinning all your favourite pop hits, so make like the March Hare and go mad for it. Follow the white rabbit and don’t be late for this very important date.
Ring of fire
All rise
Fresh from their latest UK tour, the Blue boys are back together and it feels so good! See Duncan, Lee, Simon and Anthony performing live on the Musicians Against Homelessness stage on Sunday 1 September. After all, sorry really will be the
hardest word if you miss out on their set that will take you straight back to your teenage years.
Learn all about the latest and greatest fire cooking and barbecue methods alongside expert James Brace at the Lumberjaxe Fire Stage. You’ll be well on your way to Flavour Town with delicious recipes like Cowboy Butter Tomahawk Steak and Perfect Pulled Pork. Gain a burning passion for BBQ and go from soggy sausages to fiery perfection with inspiration from the Lumberjaxe crew.
GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Artesian Waters
artesianwaters.co.uk
We source the finest mineral & spring waters that we can find and deliver to homes and businesses around Cheshire and surrounding areas. from around the world. Whether its from 280m beneath the earth or unique mineral composition there is always something special about the waters we offer, check us out!
Beckfords Rum
beckfordsrum.com
Unleash your inner pirate with Beckford’s Rum Spirits! Discover an array of awardwinning spirits, including flavoured and dry-aged rums - ranging from 25-65% abv. Award winning range of flavoured and aged rums/ Caramel, Coconut, Banana, Spiced, Aged, Delicious Rum Punch - Come and taste you wont be disappointed.
Boba’s Plants
bobasplants.com
Ready-made gardens for your carefully crafted Boho Home! Purveyor of surreal shrubs, contagious succulents and incredible cacti, matched to their creative planter pot, providing perfect placement for any avid, adventurous or starting out first time plant parent.
Boundless
weareboundless.co.uk
Meet Boundless - the brand on a mission to get the nation gut happy! Always activated, loaded with gut friendly fibre & packed with mouth-watering flavours to get your tastebuds celebrating every crunch. It’s good mood food.
Braai Club
braaiclub.co.uk
Gourmet caterers with over 30 years’ experience in the art of open fire cooking, Braai Club specialise in producing locally sourced, artisanal South African barbecued cuisine.
BrownieMacs
browniemacs.co.uk
At BrownieMacs, we transform a decade of culinary expertise into mouthwatering brownies and bakes. Starting from a top London culinary school, our passion for perfection delivers the UK’s finest flavours and textures. Taste the difference and enjoy the best bakes ever.
Busy Bees Honey
Suppliers Ltd
honeysuppliers@yahoo.com
Visit Busy Bees Honey Suppliers to experience the delicious taste of raw natural honey and refreshing mead. For over a decade, we’ve lovingly tended to our beehives, sharing honey with our community. Discover our range, from traditional summer blossom to kid-approved Chocobelle
honey, and Viking-style mead infused with cherry, lemon, and raspberry - treats for everyone!
Cocktails At Home
UK
cocktailsathomeuk.com
Fancy a cocktail (or mocktail)?
Then head over to the Cocktail Garden by Cocktails At Home! We’re shaking up a huge menu of 20+ different cocktails and mocktails to keep you hydrated all weekend. There’ll be music, games for the little ones, free competitions and a spot to relax
Dragons & Daisies
dragons-and-daisies.co.uk
Through beautifully crafted homewares and accessories Dragons & Daisies offers a portal where vibrancy meets practically. All you need to inject some joy into your day. Our products are eco-friendly and designed with family life at the helm so if you like matching with your likkle dragon we’re here for you.
Driftwood Bakery
@Driftwood.bakery on Instagram
Driftwood Bakery is a vegan bakery offering the best artisan vegan doughnuts and vegan and gluten free cheesecakes. You can find me at local markets throughout the year. I craft my doughnuts with unique flavour and design and are the best doughnuts ever
FOODIES FESTIVAL EXHIBITORS
GUILDFORD · 30 AUGUST - 1 SEPTEMBER 2024
tasted! My cheesecakes are also very popular as they are both gluten free and vegan.
Favela Cerveja Ltd
favelacerveja.com
Favela Cerveja will be serving you the taste of Rio - Come and try our Favela Lager with its fresh floral notes and our Ipanema IPA, delivering a fresh hoppy citrus flavour. Both make a perfect accompaniment to all food. We are proud to be Gluten Free, Vegan and certified Organic.
Froyo on the go instagram.com/froyo.onthego Indulge in a swirl of delight on wheels! Our mobile frozen yoghurt trailer brings the cool vibes to you. We proudly serve nut-free, gluten-free, veganfriendly and other delicious forms of frozen yoghurt (made from fresh Greek yoghurt) and sorbet flavours. Topped with several sweet syrups and toppings.
Gattertop Drinks
gattertopdrinks.com
Gattertop Drinks will be serving refreshing cocktails inspired by the seasonal flavours of the British countryside in bloom. Find them for botanical twists on classic cocktails with their Bumpkin Mule and celebrated seasonal favourites like the English Garden Spritz. Visit their booth for the taste of the British countryside in a glass (or compostable paper cup)
Hey Spud Ltd
heyspud.co.uk
Hey Spud are an award-winning street food unit, specialising in fusion loaded fries inspired by dishes from around the world. Due to their head chef being coeliac, they know how difficult it is to find reliable street food at festivals which inspired them to curate their gluten-free menu of mouthwatering dishes.
IVA Plants
ivaplants.co.uk
Delve into the heart of nature with IVA Plants’ bespoke range of herbal teas. Sourced from the earth’s purest ingredients, we bring wellness to your cup. Each sip promises a journey of aromatic bliss, tailored for the conscious consumer. IVA Plants - Sustainable, Mindful, Healthy.”
JAZZ Apple
jazzapple.com/uk
Perfectly sized and just right for on the go, at school, around home, or in the office, JAZZ™ Apples are bursting with crisp, tangy-sweet flavour and always refreshing. Originating in the beautiful orchards of New Zealand and now grown by specially selected growers in the UK, they are the ideal snack apple and were voted the ‘UK’s Tastiest Apple’ at the National Fruit Show this year. JAZZ™ is an everyday, delicious, fresh natural lift, just when you need it. Perfect on their own as a healthy snack,
their balanced flavour means they work fantastically in a host of recipes too! #itsjazztime.
Jesse’s Horsebox instagram.com/jesses. horsebox
At Jesse’s, we take pride in crafting high-quality barista coffee and a diverse selection of alternative hot and cold beverages. Our authentic converted Horsebox offers a warm and inviting ambiance, while our homemade bakes add a touch of homemade goodness to peoples days. People can also indulge in our specialized iced coffees, featuring biscoff, salted caramel, and Nutella, topped with fluffy whipped cream and delightful toppings. Not forgetting our furry friends we serve pupchinos too.
Jodie’s Cookies
jodiescookies.co.uk
Something you have never seen before with fully stuffed cookie bars and giant chunky cookies!
Just Pressed Cider
justpressedcider.co.uk
At Just Pressed Cider we produce the highest quality West Country Craft Cider. Come down and sample some deliciousness, you will not be disappointed! If you like what you taste, head to our website and we deliver to your door, nationwide.
KatKin katkin.com
For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. We make the UK’s only fresh cat food: 100% humanquality meat, gently cooked, and frozen for freshness. We’re cutting the fluff, thinking fresh and channelling hardcore love into industry-wide change. So cats live long and cat parents can love hard without compromise.
Kent Cider Company kentcider.co.uk
Kent Cider Co. are an awardwinning producer of craft cider. Stop by their bar for a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as the ever-popular Rhubarb or Sicilian Lemon!
Korean Corn Dog instagram.com/ greenwichcorndog
Delight your taste buds at our Korean Corn Dog haven at Foodies Festival. Indulge in the perfect harmony of crispy exteriors and savory fillings.
Krem Karamel kremkaramel.co.uk
Krem Karamel founded in Istanbul in 2014, has been delighting Edinburgh since November 2019. This unique bakery and cafe offers highquality, handcrafted cakes,
event catering services, and a warm, welcoming atmosphere that makes guests feel at home. Known for using select ingredients like Belgian Chocolate and Scottish butter. www.kremkaramel.co.uk
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? Have a taste of La Española at your local Foodies Festival this summer and fall in love with the flavour.
Lodoland
lodoland.co.uk
Lodoland specialises in dessert treats. Our flagship product is a Polish twisted ice cream with a unique consistency - a must-try during summer! We also offer delicious waffles - soft on the inside yet golden crispy on the
outside. Combine with your favourite toppings for a mouthwatering delicacy.
Lyme Bay Winery
lymebaywinery.co.uk
Lyme Bay Winery is a small, dedicated company full of people passionate about producing delicious and awardwinning drinks from our home in Devon. Come and taste through a selection of our hero products at our Marquee or maybe in one of tasting theatre events.
Nana Rose Rum Punch nanaroserumpunch.com
Expertly crafted rum punch which blends traditional techniques and classic flavours with exciting twists, which provides a taste of the Caribbean no matter the weather. A taste of the Caribbean in a glass! Authentic rum punch. As seen on ITV Love Your Weekend with Alan Titchmarsh.
O’Donnell Moonshine
odonnellmoonshine.co.uk
O’Donnell Moonshine, the once illicit alcohol, is being smuggled in so that you too can experience the notorious tastes of the 1920s with the authentic High Proof Moonshine and range of delicious liqueurs, with flavours including Tough Nut, Very Cherry, Sticky Toffee and Roasted Apple.
FESTIVAL EXHIBITORS
· 30 AUGUST - 1 SEPTEMBER 2024
Oxford Chock Shop
chockshop.co.uk
Here is a little bit about us, we are an artisan chocolate brownie company! We have so many unreal flavours and varieties to choose from, sumptuous salted caramel, oozy double choc and the Chock overload which is a chocolate lovers kryptonite!... We have 3 different gluten free options as well as two vegan brownies! Did I also forget to mention… that we serve them with warm chocolate sauce and cream... It’s EPIC! In the summer we sell our brownies with delicious fresh local strawberries!
Papi’s Cocktails Ltd
papiscocktails.co.uk
Latin American Mobile Cocktail Bar specialising in Spicy Margaritas and real Mojito’s! All of our cocktails are made using premium spirits, homemade syrups, and freshly prepared purees and juices. Shaken to order, on-the-go by our team of internationally trained mixologists. Our bestseller is our Chilli Passionfruit Margarita and has raving reviews on our Instagram!
Pearl Milk Bar
pearlmilkbar.co.uk
At Pearl Milk Bar, we serve premium bubble tea, where every sip is an experience! Indulge in our delicious drinks,
where every combination is a harmonious treat. From classic blends to inventive creations, we’re your destination for premium bubble tea indulgence. Find your new favourite drink with us!
Peppered Palette
Ltd
toadsweat.uk
Peppered Palette crafts an exhilarating blend of sweetness with a spicy kick. Our unique offerings include dessert hot sauces, frozen chili cheesecakes on a stick, spicy hot chocolate mixes, and chilli-flavoured ice creams, all designed to tantalize your taste buds with an unforgettable fiery twist.
Piana Vyshnia
instagram.com/pianavyshnia. uk
Piana Vyshnia is part of a chain of bars that have opened across Europe showcasing one particular spirit from the country, cherry liqueur. The drink is a popular tipple in Ukraine, with its roots dating back to the 17th century although the first bar in this group opened in Lviv as recently as 2015.
Pitmaster BBQ & Smokehouse
pitmaster.uk
Since our establishment in early 2021, Pitmaster BBQ & Smokehouse has experienced remarkable growth and an
overwhelmingly positive response from our customers. Our passion for exceptional food and dedication to creating memorable dining experiences have contributed to our success. Over the years, we have garnered a loyal customer base, and our restaurant on Wilmslow Road has become a go-to destination for barbecue enthusiasts and food lovers alike. The support and love we have received from the community have been invaluable, and we take immense pride in consistently delivering high-quality, mouthwatering dishes that keep customers coming back for more.
Portuguese Vinhos portuguesevinhos.uk
We are a family run business of wine advocates that specialise in importation and supply of Portuguese in D.O.C (Denominaca de Origem) and IPR (indicacao Proveniencia Regulamentada) Wine. Our aim is to seek out some of the best wines throughout Portugal and work with smaller, family-run Adegas ( vineyard’s) and bring them to the UK for all to taste and enjoy
Pots & Co potsandco.com
Founded and run by real handson chefs, trained in some of London’s best pastry sections, Pots & Co are passionate about
handcrafting simple, elegant, dessert creations; served straight from your fridge or oven, yet worthy of any bistro or restaurant table. Beautiful desserts made with just a handful of quality ingredients (& no nasty stuff).
Prime Time
primetimebeers.com
One warm summer’s day Harvey Armstrong and Sam Holmes decided the conflicting love triangle between beer, fitness and having a good time became too strong to ignore and knew a solution was needed! It was then that they created Prime Time, beer but better.
Riverford Organic Farmers
riverford.co.uk
Riverford are mad about organic veg. We’ve been growing it for 30 years, choosing varieties for flavour and looking after our soil, wildlife and water sources. Every day we pick, pack and deliver the very best from our fields straight to your door. It’s all organic and delivery is free.
Rosemullion
Distillery
rosemulliondistillery.com
Rosemullion is a family run craft distillery set in rural Cornwall.
We create our own base spirits to ensure quality, flavour and authenticity for all of our Rums, Gins and Whisky.
Rotari cakes
rotaricakes.co.uk
Our artisanal Gelato it’s a must on the sunny day and not only, we are also proud to offer the well known macarons .
Rutab
rutab.co.uk
Rutab bring you the finest Jordanian Medjool Dates. Taste of The West gold award winners who are excited to introduce you to their world of luxury filled and chocolate covered Medjool Dates. What are you waiting for?”
Stalwart Crafts
stalwartcrafts.com
Stalwart Crafts provide rustic leather aprons for cooking enthusiasts whether they’re a BBQ fanatic or a Michelin star chef. They source our leather from dairy farms throughout the UK, Italy, and Northern Europe. The hides are a by-product when the cows are eventually butchered for their meat. The skins are tanned in their partner tannery in Walwijk, the Netherlands, before the leather is taken to their workshops - one in London, and one in Walwijkwhere their skilled craftspeople make the aprons by hand. Their craftsmen are going to make a few different varieties of colour and design to suit different tastes, including a few prototypes you can’t find anywhere else. They’ve also just started making aprons from
FESTIVAL
· 30 AUGUST - 1 SEPTEMBER 2024
vegan leather, made from apple pulp that’s a waste product from the fruit juice industry in Italy. The aprons are made to be resistant and long lasting, meaning you only need one for the rest of your life.
Stella Artois
Unfiltered stellaartois.com
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%). Bursting with natural flavour. Pass by our truck for a FREE sample & savour a Chalice of Stella Artois Unfiltered!
The Real Fruit Ice Cream Co.
instagram.com/ therealfruiticecreamco
Real fruit ice cream is a concept born out of New Zealand where we blend frozen fruit with ice cream (dairy or vegan) or frozen yoghurt to produce an airy, creamy soft serve. Choose from mixed berries, strawberries, banana or a combination of them!
The Social Beer Company thesocialbeercompany.com
At The Social Beer Company we celebrate the freedom of choice. Our mission is to provide a space where the decision not to drink is met with positivity, support and
inspiration. Our alcohol free beers on tap give people a great alternative. Cheers to a new social era!
The Telegraph
telegraph.co.uk
For over 160 years, The Telegraph’s stories, dispatches, interviews and investigations have set the agenda, sparked debate and provided generations of readers with a trusted source of news, information and opinion. From its origins on London’s Strand to its current home in Victoria, from its print heritage to its pioneering website, Telegraph Media Group has moved with the times, just as it has observed and reported on them. Our purpose is to champion, through highquality journalism, our core beliefs: enterprise, fair play and enjoyment. We are committed to freedom - for individuals, markets and nations - and promote a smaller state, capitalism and democracy. We believe in the rule of law and equality of opportunity; we celebrate life and enjoy success. We’re a modern organisation with a rich history. As the news landscape continues to evolve rapidly, we have adapted to thrive.
Tini’s Tacos
Instagram - @tinistacos
Tini’s Tacos was formed in 2023 by hospitality duo Adam & Steph, we have a combined 25
years experience in the industry and a real love for Tacos… which is why we started a Taco Street food Stand - Tini’s Tacos! Our menu is comprised of tacos with either slow cooked chicken, beef or pork options, garnished with handmade pickles. We also have vegan and gluten free options.”
Tipple Tea
tippletea.co.uk
Tipple Tea is an a canned Alcoholic Iced Tea. Inspired by the south of the US with a British twist, our Hard iced tea boasts a distinctive flavour, a slick design and high end ingredients. We are looking to introduce Alcoholic Iced Tea up and down the country with the hope people share our passion and love for the drink.
Truffle Guys
truffleguysuk.com
People these days are all about the food. They’re all about quality ingredients and punchy flavours. About making meals at home that are as memorable as they are delicious - be it breakfast, lunch, dinner or dessert. And so Truffle Guys was born.
Two Donuts
twodonuts.co.uk
Two Donuts is a father-and-son donut business bringing you a delightful blend of classic sugar donuts and modern loaded creations with diverse toppings. Join us at UK food festivals
to experience our passion for delicious, handcrafted donuts. Indulge in tradition and innovation with every bite!
Uggy’s pizza
Instagram: @uggys_pizza
Uggy’s pizza is small family business. We cook up wood fired thin crust Italian pizzas and are proud to say that we make everything from scratch. From pizza dough to growing our own basil!
Waylands waylands.co.uk
Welcome to Waylands. Your First Choice for Volvo, Kia, MG and Polestar in the South. We are an independent, awardwinning family-owned car dealer with locations in Bristol, Newbury, Oxford, Reading, Swindon & Bicester offering Volvo, Kia, MG, and Polestar. Experience our top-quality service and pride in every vehicle. Visit us to test drive your dream car with flexible financing options.
Wine That’s Fruit
winethatsfruit.com
Wine That’s Fruit offers you exciting new British wines made from fruits other than grapes. They are vegan friendly, naturally gluten-free and contain no additives or added sulphites. They are served up only in cans to help save our planet and are ready to drink wherever you are.
Theatre Timetable
friday 30 august
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
2.30pm Adam Fisher, Hillfield at Pennyhill Park
3.30pm Sian Anderson, Author, Restaurateur & Radio 1xtra DJ
4.30pm Tom Rhodes, MasterChef Champion
5.30pm Yui Miles, Nigel Brown Cook School
6.3pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Knoops
3pm Eloise Durrant, C4 Extreme Cake Makers
4pm Jodie’s Cookies
5pm The End of the Show Show
Lumberjaxe Fire Stage
2.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
4.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
6.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
2.30pm The Best English Wines with Tom Surgey
3.15pm Summer Wines with Joe Wadsack
4pm Chapel Down
5pm Citrus Cocktails Through Time and Space with Tom Surgey
6pm Summer Spirits with Joe Wadsack
7pm Modern Classic Cocktails with Tom Surgey
MAH Music Stage
Headliners: Symphonic Ibiza
2pm Rock Choir – Main Gate
2.20pm Erica Jean
3.10pm Rock Choir
4pm Livvy English Band
4.50pm Caitlin Mccarthy Band
5.45pm h. eldritch
7.30pm Symphonic Ibiza
Theatre Timetable
saturday 31 august
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola
Chefs Theatre
12pm Tom Rhodes, MasterChef Champion
1pm Steve Drake, Michelin-starred Sorrell
2pm Anurag Aggarwal, MasterChef Finalist
3pm Ben Piette, Maison
4pm Alex Webb, MasterChef: the Professionals
Champion
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Yui Miles, MasterChef
12.30pm Eloise Durrant, C4 Extreme Cake Makers
1.30pm Jodie’s Cookies
2.30pm Easy Sweet Treats
3.30pm Modern Patisserie
4.30pm The End of the Show Show
Lumberjaxe Fire Stage
1:30pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
2:30pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
3:30pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
5:30pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
12.30pm Wine That’s Fruit
1.30pm Summer Wines with Joe Wadsack
2.30pm The Best English Wines with Tom Surgey
3.30pm Chapel Down
4.30pm Summer Spirits with Joe Wadsack
5.30pm Citrus Cocktails Through Time and Space with Tom Surgey
6.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Learn to cook with Cook Stars
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Sister Sledge
11am Rock Choir – Main Gate
11.50am Laura T
12.30pm Rock Choir
1.20pm Laura T
2pm The 45s
3pm Rock Of The Pops
4pm Majestix
4.50pm Soul Sisters Live
6pm Majestix
7.30pm Sister Sledge
Theatre Timetable sunday 1 sept
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 Brace,Lumberjaxe
1pm Alex Payne,Michelin-starred The Tudor Pass
2pm Roy Ner,Jeru
3pm Gold,Gordon Ramsay’s Next Level Chef
4pm Dhruv Baker,MasterChef Champion
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Yui Miles,MasterChef
1.30pm Jack Sturgess,TV’s Bake With Jack
2.30pm Jodie’s Cookies
3.30pm All Things Cookie
4.30pm Jack Sturgess,TV’s Bake With Jack
5.30pm The End ofthe Show Show
Lumberjaxe Fire Stage
1:30pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
2:30pm Cowboy ButterTomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
3:30pm Like A Fish Out ofWater – salmon cooked to perfection over fire two ways
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
5:30pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
11.30am Wine That’s Fruit
12.30pm Summer Wines with Joe Wadsack
1.30pm The Best English Wines with Tom Surgey
2.30pm Summer Spirits with Joe Wadsack
3.30pm Chapel Down
4.30pm Citrus Cocktails Through Time and Space with Tom Surgey
5.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Learn to cook with Cook Stars Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue
10.50am Rock Choir – Main Gate
11.20am Faith Louise
12pm Rock Choir
12.50pm Faith Louise
2.30pm Number 7
3.20pm Galaxy Thief
5.10pm Number 7
6.30pm Blue
