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
Colour Olive Oil
30ml La Española Truffle Olive Oil
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: 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.
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.
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. See Gary in the La Española Chefs Theatre on Friday 9 August at 3.30pm
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.
THAI GREEN CURRY
For the Thai green curry paste
1 stalk lemongrass, crushed and chopped fine
1 lime, zested and squeezed juices
6 whole peppercorn, crushed
1 tsp coriander seeds, crushed
1 green chilli, fine chopped (with the seeds)
1 garlic clove, crushed and fine chopped
1 large shallot, peeled and chopped fine
3cm piece galangal or ginger, peeled and grated or fine chopped
2 lime leave left whole
1 bunch coriander leaves, chopped fine with the stalks on 25g shrimp paste (or chopped fine cooked prawns)
2 tbsp vegetable oil
For the egg noodles
1 large free range egg
100g plain flour
For the Thai green curry
2 heaped tbsp green curry paste
1 tin coconut milk
1 chicken breast with the skin and wing bone attached, diced or sliced
1 chicken stock cube (1/4pt water)
1 tsp fish sauce
1 tsp palm sugar
2 lime leaves
50g fine green bean, trimmed and sliced
1 pak choi, trimmed and torn
1 bunch Thai basil, chopped fine or torn
For the garnish
1 bunch coriander leaves, picked or torn
1 red chilli, sliced
1 spring onion, trimmed and sliced
1 lime sliced or quartered
Combine all the ingredients for the curry paste in a food processor or prepare by hand and mix together well. Chill, freeze or use it straight away.
For the egg noodles. Kneed the ingredients together by hand until a dough is formed. Cut the noodles by hand, having rolled the dough out with a rolling pin as thin as possible first (you can use a pasta machine if you wish and the spaghetti cutter attachment instead).
Cook the noodles in either boiling salted water, chicken stock or place directly into the Thai green curry 2 mins before serving.
To make the curry. add the coconut milk into a mediumsized thick-bottomed pan or wok along with the fish sauce, palm sugar and lime leaves.
When the coconut milk has reduced by half, add the diced or sliced chicken breast and the green beans. Cook for 2 to 4 mins until all the chicken has turned white in colour, then add the chicken stock.
Finally add the pak choi and Thai basil along with your fresh egg noodles and cook for 2 mins. It’s now ready to garnish and serve in a hot bowl or dish.
NIGEL BROWN brings his Nigel Brown Cook School to Foodies Festival. Join him for a hands-on cooking lesson for just £25
GIN & CITRUS CURED TROUT, BITTER LEAVES, OYSTER CREAM, BLOOD ORANGE DRESSING
500g trout, thick end of the fillet, pin-boned and skinned
20ml gin
1 lemon, zest only
1 blood orange, zest only
60g sea salt
40g caster sugar
For the blood orange dressing
1 lemon, juice only
1 blood orange, juice only
Vegetable oil, double the volume of juice
Extra virgin rapeseed oil, equal to volume of juice
1 tsp runny honey
Salt to taste
1 star anise
For the oyster cream
4 large rock oysters
10g parsley
1g salt
10ml gin
150ml neutral oil
15ml lemon juice
1g xanthan gum
150g creme fraiche
To cure the trout, blend the citrus with the sugar and salt. Brush the gin directly on to the trout flesh. In a large dish, cover the fish in the cure mix and leave in the fridge for 3.5 hours.
Wash off carefully and dry. Cold smoke the cured tail and belly for 45 minutes. Chop into evenly sized dice.
For the blood orange dressing, juice the fruit and weigh, straining through a fine sieve into a jar. Add both oils and honey. Toast the star anise lightly and add to the jar.
Season, shake well and check for balance. If too oily, add more juice, if too acidic add a touch more oil.
Leave to infuse for a minimum of 2 hours.
For the oyster cream, combine the oyster, parsley, salt and gin then blend until smooth. Slowly add the oil to emulsify. Add the lemon juice and xanthan gum. Pass through a fine sieve then mix with soured cream.
Serve with radishes, pickled and fresh, bitter leaves and oyster cream.
PETER MCKENNA is Chef-Patron The Gannet. See Peter in the La Española Chefs Theatre on Friday 9 August at 4.30pm
STUFFED COURGETTE FLOWERS
Courgette flowers
Breadcrumbs
Cheese
Cream cheese
Basil. Chopped
Lemon zest
Garlic clove, grated
Plain flour
Sparkling water
Salt & pepper
Oil, for deep frying
SARAH RANKIN is a MasterChef Finalist and the author of Kith. See Sarah in the La Española Chefs Theatre on Saturday 11 August at 3pm
Make sure the courgette flowers are as fresh as can be. Ideally, they should be picked and cooked the same day as they wilt in an instant and can become very difficult to stuff without tearing.
First, remove the stamen by pinching it between a finger and thumb and gently removing it without damaging the petals. It’s always worth checking for beasties too. Just give them a little shake to dislodge them.
The filling is made by toasting some breadcrumbs with salt and pepper until warm and a little crisp, but not coloured. Their higher temperature will help to bind the filling.
You can use any cheese you like really, as long as there is a little cream cheese or ricotta in there to help it all come together. I used half a Wee Comrie from Strathearn Cheese Co, which is a soft and delicately flavoured Camembert-style cheese, some grated Gouda that was a substitution for Gruyere in my supermarket shop, and a couple of tablespoons of cream cheese to bind.
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
JAZZ APPLE GALETTE DES ROIS
TM 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.
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 celebrity chef cooking experience each day of the festival. For just £25, Nigel will teach you how to make his 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 LOCAL HEROES
Join Great British Menu finalist Jak O’Donnell, former chef-patron of Glasgow’s The Sisters, as she hosts some of Glasgow’s biggest names in the La Española Chefs Theatre. Chef Ian Brown’s beloved restaurant may have closed last year, but he’ll be cooking live and sharing stories from his long career in top-level cooking. Meanwhile Jimmy Lee of Lychee Oriental, Peter McKenna of The Gannet, Aurélien Mourez of Ox & Finch and Sandy Browning of Ka Pao will show off the skills that have taken them to the top of Glasgow’s restaurant scene.
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 Saturday 10 August. 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.
GLASGOW · 9-11 AUGUST 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Aldomak confectious.co.uk
Aldomak has been crafting traditional Scottish treats since 1932, establishing themselves as Glasgow’s number one confectioner. The delights of Confectious and Bonnie Glen are inspired by retro recipes, passed down through generations of crafty confectioners. Handmade in small batches in Glasgow and loved across throughout Scotland and beyond. Come along to our stand and see our selection.
Annie’s Herb
Kitchen
www.anniesherbkitchen.co.uk
I will bring amazing herbal salts for cooking...the strongest garlic salt, pleasant Smoked Chilli salt and much more.... Come along and learn about our amazing selection for yourself!
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 won’t be disappointed.
Bellissimo Vino
Edinburgh
bellissimovino.co.uk
A wine and fizz bar serving you all delicious artisan wines from across Italy. Also, some incredible craft beers and spritz cocktails will be on the menu. All our products we serve cannot be found anywhere else in the UK or supermarket. Come swing by our bar for some great vibes and wine!
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.
Costco Wholesale
costco.co.uk
Costco Wholesale is a membership warehouse club, dedicated to bringing our members quality goods and services at the lowest possible prices. We provide a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one.
We are confident in the quality and value of our products, and we stand behind them with our guarantee of satisfaction.
Costco Wholesale costco.co.uk
We are a membership only warehouse, bringing you the best quality products at the lowest possible prices. At Costco, you’ll find everything from groceries and electronics to clothing and cleaning supplies - all in one warehouse.
Dishoom store.dishoom.com/
An eclectic mix of Dishoom favourites to discover. Explore our first-class selection of finest gifts and sundries for your at-home enjoyment.
Edinburgh Mobile cafe contact@edinburghmobilecafe. com
We are an eco coffee bike, we sell very high quality specialty coffee.
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.
Fergie’s Kitchen
fergieskitchen.co.uk
Vegan Food Done Good!
Fergie’s Kitchen- street food that people in Scotland love, with unusual twists- all fresh, unique and full of flavour!
Voffee n’stuff- Fergie’s wee bro, hot and cold drinks and vegan snacks- only local producers.”
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)
Happy Hemper
happyhemper.co.uk
Scotland’s first CBD subscription box company. Offering a variety of CBD from trusted brands, all in one box! They also have their own range of 100% natural, organic, vegan friendly Cold-Pressed products. Including oils, gummies and balms. Happy Hemper have recently been awarded “Best CBD Etailer 2023”
Isle of Bute
Smokehouse butesmokehouse.com
We have been proudly smoking Scottish Fish & Fayre on the
West Coast of Scotland since 1888. Each part of our process is artisanal. Our smokers, located on the idyllic Isle of Bute, hand cure, smoke and slice our product to perfection, Using our 130-year-old kiln, as seen on Rick Stein’s Food Stories.
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
Just Baked
facebook.com/ JustBAKEDbakes
A selection of traditional baked goods. Handmade and ‘just baked’. Bring back memories with our take on old school cake, coconut and jam sponge, scottish tablet, iced gingerbread and many more
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.
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!
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. visit us at www.kremkaramel. co.uk for more details.
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,
GLASGOW · 9-11 AUGUST 2024
you’re probably already familiar with the benefits of using olive oil in your everyday cooking. Whether you use it to fry, grill, roast or drizzle, it’s an endlessly versatile ingredient that’s great for adding extra flavour to your food. Plus, it’s high in unsaturated fats, making it a healthier alternative to butter in both cooking and baking. Each bottle is made using 100% Spanish olives, grown locally on farms in the Andalucía region, for the most authentic taste. Keen to try yourself?
Experience La Española at your local Foodies Festival this summer.
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. Try a glass of something a little different today.
Outlandish Brewing Company
outlandishbrewco.com
An independent proudly Scottish micro-brewery, we’ve developed a range of craft beers to suit every taste. Our process is self-contained, so from grain to glass is kind to the environment and sustainable with traditional batch brewing at the heart of things, and with Archie the unicorn overseeing everything.
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.
Pitmaster BBQ & Smokehouse
pitmaster.uk
Since our establishment in early 2021, Pitmaster BBQ & Smokehouse has come to experience 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.
Pochle pochle.co.uk
Inchcolm distilling company are trying to produce spirits with the smallest impact on the environment possible. Pochle has taken 4 years to develop with students at Heriot Watt university and is made from surplus apples collected from the city’s gardens. Awesome with tonic or ginger ale. Come and try something new!
Pots & Co
potsandco.com
Founded and run by real hands-on 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).
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!
Sweet Bella’s sweetbellasedinburgh.co.uk
Hi! My name is Sarah, the owner of Sweet Bella’s bakery, located in Corstorphine! My shop is named after my dog Bella and my Grandma Isabella who was the person who taught me how to bake. I started my business 3 years ago from my home and opened my first bakery in August 2023. We sell a selection of cupcakes, traybakes, cookies and more in our tiny bakery (the smallest bakery in Scotland) .
Talonmore Drinks Company Limited talonmoredrinks.com
Talonmore is an Edinburgh based, family run business, producing a non-alcoholic spirit. The main ingredient is ginger
and together with Assam tea, hawthorn berry and cactus juice, produces a versatile drink that can be enjoyed neat, over ice, with a mixer or as part of a nonalcoholic cocktail.
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 high-quality 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. Our clear vision is to pioneer new ways to serve at least 10 million registered users
and 1 million subscribers by 2023.
Three Sisters Bake
threesistersbake.co.uk
Glasgow based bakery run by three cake loving sisters! Specialising in brownies; cookies; rocky roads and giant empire biscuits
True Origin
trueoriginfoods.co.uk
Food that has true impact at origin. A premium range of delicious Preserves, Sauces, Chutney’s and Pickles that will tantalise your taste buds with their exotic, tropical flavour profiles featuring Guava, Hibiscus, Mango, Pineapple, Lime, Peach to name but a few. All ingredients are ripened in the African sun and cooked in small batches with no added anything, so good for you and good for the planet.
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.
Theatre Timetable friday 9 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 Ian Brown, Ian Brown Restaurant
3.30pm Gary Maclean, MasterChef: The Professionals Champion
4.30pm Peter McKenna, The Gannet
5.30pm Chef Aj Park, Dine4guest
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels
3pm Jules from Bonni Bakery
4pm Pamlela Keys from Cakes Bakery
5pm Glasgow Cakes
Lumberjaxe Fire Stage
2.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
3.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
4.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create
5.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
6.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 2pm, 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
3pm Beer Masterclass with Favela Cerveja
4pm Louis Jadot, The Essence of Burgundy with Diana Thompson, Wine Events Scotland
5pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland
6pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
Kids Cookery Theatre
Rainbow Couscous with Totnosh Sessions at 3pm, 4pm, 5pm
MAH Music Stage
Headliners: Symphonic Ibiza
1.50pm Rock Choir – Main Gate
2pm Robyn Red
2.50pm Rock Choir
3.40pm The Kymatiks
4.25pm Westlive – A Tribute To Westlife
5.30pm The Scoundrels
Theatre Timetable
SAturday 10 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 Graeme Cheevers, Michelin-starred Unalome
1pm Dean Banks, The Pompadour
2pm Dan Ashmore, ASKR
3pm Sandy Browning, Ka Pao
4pm Colin Anderson, Bar Brett
5pm Amber Rissmann, Chef & Miss Glasgow
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels
12.30pm Andrew Bain, Frank Mullen Bespoke HIT
Scholarship award winner – Inclusion in the Kitchen
1.30pm Lambeth Piping with Burnside Bakery
2.30pm Full Circle Bakes
3.30pm Jules from Bonni Bakery
4.30pm Pamela Keys from Cakes Bakery
5.30pm Glasgow Cakes
Lumberjaxe Fire Stage
12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
2.15pm The Taco’ver – it’s all about Tacos!
3.15pm Cowboy Butter Tomahawk Steak
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
11.30am Beer Masterclass with Favela Cerveja
12.30pm New Zealand: Explore Villa Maria’s Wines with Rose Murray Brown MW
1.30pm Errazuriz – Explore Chile with Diana Thompson, Wine Events Scotland
2.30pm English Still & Sparkling Wine with Rose Murray Brown MW
3.30pm Discover Rioja with Rose Murray Brown MW
4.30pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland
5.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
6.30pm Brewdog Beer School
Kids Cookery Theatre
Rainbow Couscous with Totnosh Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue
11am Rock Choir – Main Gate
11.20am Duane Forrest
12.20pm Rock Choir
1.10pm Just The Brave
1.50pm Havana Blonde
3.40pm Hassel And The Hoffs
4.35pm Robert Leonard Astom Jones And Band
5.30pm The Kymatiks
6.25pm Smokin At Tiffanys
7.40pm Blue
Theatre Timetable
sunday 11 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 Aurélien Mourez, Ox & Finch
1pm Jimmy Lee, Salt & Chilli Oriental
2pm Barry Minor, Little Texas BBQ
3pm Sarah Rankin, Author & MasterChef
4pm David Lilley, W Edinburgh
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
12.30pm Brilliant Bagels
1.30pm Glasgow Cakes
3.30pm Jules from Bonni Bakery
4.30pm The End of the Show Show
Lumberjaxe Fire Stage
12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
2.15pm The Taco’ver – it’s all about Tacos!
3.15pm Cowboy Butter Tomahawk Steak
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
11.30am Beer Masterclass with Favela Cerveja
12.30pm English Still & Sparkling Wine with Rose
Murray Brown MW
1.30pm Cune – Ambassadors of Spanish Wine with Diana Thompson, Wine Events Scotland
2.30pm New Zealand: Explore Villa Maria’s Wines with Rose Murray Brown MW
3.30pm Californian Wine with Rose Murray Brown MW
4.30pm Wines from Spain’s Favourite Regions with Diana Thompson, Wine Events Scotland
5.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
Kids Cookery Theatre
Rainbow Couscous with Totnosh Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Scouting For Girls
10.50am Rock Choir – Main Gate
11.10am Duane Forrest
12.05pm Rock Choir
1pm The Background Sounds
1.55pm Macfleet A Tribute To Fleetwood Mac & Stevie Nicks
2.50pm Paul Thorpe As Elvis
3.45pm Dughoose Ska Band
4.40pm VH5
6.15pm Scouting For Girls
