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.
BLENDED CHILLI TOMATO TOPPED WITH JUICY CHICKEN DUMPLINGS
Fiery Leek Pockets with a Spiced Lentil Sauce
Serves 2
For the dumplings
200g plain flour, plus extra for dusting
¼ tsp salt
200g chicken mince
½ red onion, chopped
1 garlic clove, finely chopped or grated
1cm piece of ginger, grated
1 red chilli, finely chopped
1 spring onion, finely chopped
15g finely chopped coriander
Pulled Aubergine Steamed Bun
Salt and pepper
For the dipping sauce
1 tbsp vegetable oil
4 tomatoes, finely chopped
4 garlic cloves
1–2 red chillies, roughly chopped (with the seeds)
2 tbsp light soy sauce
2 tsp black pepper
50ml chicken or veg stock
1 tsp sugar
To garnish
Three-ingredient Dumplings in a Three-ingredient Sauce
Combine the flour and salt in a large bowl, then gently pour in 100ml water. Mix together with your hands, a wooden spoon or chopsticks until a rough dough forms.
Knead for a minute in the bowl, then cover the bowl with cling film (plastic wrap) and set aside.
Rice Noodles, Crispy Air Fryer Dumplings & a Green Dressing
Add all the remaining dumpling ingredients to another large bowl and season with salt and pepper. Mix thoroughly until a smooth paste has formed.
Chicken & Chorizo Bakes with a Chilli Lime Aioli
Turn the dough out on to a work surface and poke a hole in the middle with a chopstick, then widen the hole to make a large doughnut with a big hole. Slice the doughnut, form it into a log, then cut the log into 16–20 equal pieces.
of the filling into the centre of the wrapper. Then working in a clockwise motion, pinch the edge of the wrapper and fold it over itself, then take the section you have just folded and pinch and fold that section. Keep working around the edge of the wrapper, pinching and sealing as you go to make a whirlpool pattern, until you have come to the end and the dumpling is sealed. Repeat with the remaining pieces of dough and filling.
Pork & Vermicelli Cabbage Rolls
Place the dumplings in a steamer and cook for 6–8 minutes.
Meanwhile, make the dipping sauce: add all the ingredients to a frying pan (skillet) and place over a high heat. Fry for 5 minutes, stirring, until the tomatoes have softened. Transfer to a blender and blitz until smooth.
Chopped fresh coriander (cilantro)
lended Chilli Tomato topped with Juicy Chicken Dumplings
Chickpea & Sautéed Onion
Dumplings with a Ginger Carrot Dressing
Dust your surface with flour. Get a piece of dough and flatten it gently with the ball of your hand, then roll out with a rolling pin into a round wrapper around 1–2mm thick (paper thin). Place a heaped teaspoon
From The World Is Your Dumpling by
Emily Roz, HarperCollins Publishers, £20
Cardamom & Orange Syrup Dumplings
Chilli Chicken & Sweet Potato
Pour the dipping sauce into a serving bowl, then top with the dumplings, fresh coriander and sesame seeds.
Peanut Stew with Fluffy Ball
EMILY ROZ is an author and influencer @myriadrecipes. See Emily in the La Española Chefs Theatre on Saturday 7 Sept at 3pm
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
NORWICH · 6-8 SEPTEMBER 2024
CURRIED BEETROOT HUMMUS
200g roasted beetroot
200g boiled chickpeas
2 garlic cloves
1 tsp salt
1 tsp curry powder
1 tbsp tahini
2 tbsp lime juice
4 tbsp olive oil
Wash fresh beetroot and cut them in equal quarters.
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 Sunday 8 Sept at 1pm
Follow @anuragfoodstory on IG, FB and other social media for more interesting recipes. Learn more about Anurag by visiting www.anuragfoodstory.co.uk
· 6-8 SEPTEMBER 2024
CROMER CRAB SALAD WITH HERITAGE TOMATOES
Serves 2
1 dressed Cromer crab
100g mayonnaise
1 chopped spring onion
1 tbsp chopped chives
Zest of 1 lemon
Heritage tomatoes - choose a selection of colours and shapes
½ cucumber
Salt & pepper to season
For the pickling liquid
40ml water
20ml white wine vinegar
20g sugar
2 sprigs thyme
10 peppercorns
2 bay leaves
5 juniper berries
DANIEL SMITH is Chef Patron of The Ingham Swan. See Daniel in the La Española Chefs Theatre on Saturday 7 Sept at 4pm
First, make the pickling liquid. Pickling liquid is simple to make and can be used for any ‘hard’ vegetables. Simply add all the pickling ingredients into a pan and bring to the boil, then strain and leave to cool. It can be kept in the fridge till neededand used to pickle your other favourite vegetables.
Prepare the cucumber - peel off the skin, discard the seedy centre and cut into cubes approx 5mm square, then add to the pickling liquid and set aside (the longer you leave the vegetables in the pickling liquid - the more ‘pickled’ they will be).
‘Pick’ the crab meat carefully with your fingers over a tray of ice to keep as cold as possible and to ensure that no shell or bones remain.
Put crab meat into a bowl and add the mayonnaise, the spring onion, the chive, and the zest of 1 lemon. Season to taste and mix well. Set aside in the fridge.
Roughly chop the coloured Heritage Tomatoes and dress with olive oil. Season with salt, pepper and a small amount of chopped chives.
To present your dish - if you have one, use a ring-cutter and tap down the crab to form a round pad and gently push out onto the plate, or simply place a spoonful of the crab mixture in the middle of the plate.
Add the tomatoes to your dish by gently laying them on top of the crab.
Drain the pickling liquid and add pickled cucumber on top of the crab.
Serve and enjoy. In our restaurants the dish is served with a lobster bisque, simply poured over the crab.
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
NORWICH · 6-8 SEPTEMBER 2024
HARRY’S EGGS ROYALE WITH HOMEMADE CORNCAKES
28g gluten free plain flour
19g gluten free cornmeal
1 tsp baking soda
15g smoked paprika
1/2 tsp salt
1/2 tsp black pepper
46g sweetcorn kernels
1 medium red pepper
6 spring onions
40g chopped garlic
4 large eggs
28g whole milk
1 tbsp olive oil
Knob of butter
100g smoked salmon
75g hollandaise sauce
Fresh pea shoots, to garnish
In a large mixing bowl, combine all the dry ingredients: gluten free flour, gluten free cornmeal, baking soda, smoked paprika, salt and pepper and mix together well.
Dice up your red pepper in around 2cm cubes, and also finely slice your spring onions and garlic.Add the pepper, spring onions and garlic to your dry mix, and mix together well. Crack 2 eggs into your mixture, and then add your milk. Again mix together, then cover your mixture and refrigerate for at least 30mins.
Put a pan of water on the hob for your poached eggs, and bring to boil, adding a tablespoon of cider vinegar.
MARC WARD & DONNA NEWBY are the founders of Harry’s Soul Station restaurant. See Marc and Donna in the La Española Chefs Theatre on Friday 6 Sept at 2.30pm
Then get yourself a non-stick frying pan, add your olive oil and butter to your pan, then set to a medium heat. Once butter is melted ladle in your corncake mixture.
After around 3-4 minutes flip over corncakes with a spatula, and then cook for a further 3-4 minutes. Once cooked, serve on plate.
Crack two eggs in the boiling water to be poached. Once they reach to how you like your eggs, use a spoon to fish your eggs out of the water.
Add salmon on top of corncakes, then add eggs and hollandaise and top with fresh 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
LAMB’S HEART, TOMATOES AND GREEN SAUCE
Serves 4 as starter
For the lambs’ hearts
3 lambs’ hearts, butterflied
1 tbsp olive oil
1tsp vinegar
1 sprig rosemary
1 sprig of sage
Couple sprigs thyme
1 thinly sliced clove garlic
Small handful parsley stalks
For the green sauce
1 small bunch parsley
1 small bunch mint
1tbsp capers
3 pickled chillis
6 anchovy fillets
Small handful cornichons
1 tsp dijon mustard
2 tbsp olive oil
1tbsp good vinegar or lemon juice
1/2 clove garlic finely minced
Pinch of salt and pepper to taste
For the salad
Heritage tomatoes, in season
Olive oil
Salt & pepper
Add all ingredients for the lambs’ hearts together in a large bowl and leave to marinade for as long as possible, preferably overnight.
If cooking on a barbecue, light it and wait until coals are white. If using a griddle pan or frying pan, then put on medium-high heat until smoking.
Season the lambs’ heart pieces with salt and pepper then lay them on to the grill. Press down to make sure all areas are in contact with heat, then wait 2 minutes, flip and repeat for the other side.
Remove from heat and rest for around 4 minutes.
For the green sauce, put all ingredients in a food processor and whizz until finely chopped.
I add the tomatoes because they are bang in season, but you can use anything you wish. To prepare the salad, cut the tomatoes into bite sized pieces, season with a little salt, pepper and olive oil, slice the lambs’ heart pieces at an angle and add to a bowl with the tomatoes.
Add a big spoonful per person of the green sauce, and mix until everything is well coated, serve up and enjoy, perhaps with some crusty bread to mop up the juices.
is Chef-Patron of The Steam Packet.
See Jacob in the La Española Chefs Theatre on Friday 6 Sept at 3.30pm
JACOB EMERSON
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 and frequent chef demonstrator at Foodies Festival.
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!
CARDAMOM & ORANGE SYRUP DUMPLINGS
Makes 12
For the dumplings
100g milk powder
40g plain flour
5g ghee, melted
1 egg
3 cardamom pods, seeds removed and crushed
Zest of 1 orange
1 tsp baking powder
Pinch salt
2 tbsp milk, plus more if needed
Vegetable oil, for deep-frying
For the syrup
200g caster sugar
3 cardamom pods, seeds removed and crushed (keep the pods)
Juice of 1 orange
To serve
1 tbsp pistachios, crushed
Zest of 1 orange
EMILY ROZ is an author and influencer @myriadrecipes. See Emily in the La Española Chefs Theatre on Saturday 7 Sept at 3pm
In a large bowl, mix together the milk powder, plain flour, ghee, egg, crushed cardamom seeds, orange zest, baking powder and salt. Add the milk to moisten the dough and mix again until the dough is soft and smooth. Add a little more milk if the dough feels too dry.
Fiery Leek Pockets with a Spiced Lentil Sauce
saucepan and place over a lowmedium heat. To check if the oil is ready, drop in a small piece of dough: if it begins to sizzle, it’s ready.
Three-ingredient Dumplings in a Three-ingredient Sauce
Divide the dough into 12 equalsized portions and roll into balls – they should be about 3cm (1¼in) in diameter. Don’t squeeze the dough too much as this will compress the air out of it and make the dumplings dense. Just keep rolling gently between the palms of your hands until no creases are visible on the surface of the dough.
Pulled Aubergine Steamed Bun
Gently lower the dumplings into the oil and fry for 10 minutes, or until golden brown, flipping halfway. Remove with a slotted spoon and drain on a plate lined with kitchen paper (kitchen towel). You may need to deepfry these in batches.
Pour about 10cm (4in) of vegetable oil into a large
Meanwhile, make the syrup: place another saucepan or large frying pan over a medium heat and add the caster sugar, 400ml (13½fl oz) water, the cardamom crushed seeds and their pods and the orange juice. Bring to the boil and then turn off the heat and leave to cool.
Chicken & Chorizo Bakes with Chilli
Blended Chilli Tomato topped with Juicy Chicken Dumplings
Chickpea & Sautéed Onion Dumplings with a Ginger Carrot Dressing
From The World Is Your Dumpling by Emily Roz, HarperCollins Publishers, £20
& Orange
Dumplings
Lime Aioli
NORWICH · 6-8 SEPTEMBER 2024
PIÑA COLADA CUPCAKES
Makes 12
160g baking spread
160g plus ½ tbsp caster sugar
160g self-raising flour
3 medium eggs
Zest of 1 lemon
Juice of 1 lemon
1 shot KAKO gin (optional)
For the frosting
250g unsalted butter
400g icing sugar
¾ tsp coconut essence
To decorate
Desiccated coconut
Pineapple chunks
Sprinkles
MEGAN FRANSCK is the baker behind MegsyBakes. See Megan in the Pots&Co Cake & Dessert Theatre on Saturday 7 & Sunday 8 Sept at 4.30pm
Preheat the oven to 180ºC. Prepare your cupcake tray with 12 paper cases.
Add the baking spread, caster sugar, self-raising flour and eggs into a stand mixer. Mix on a medium speed for 2 minutes until all combined, light and fluffy. Grate the lemon zest into the mix and stir through until all combined.
Divide the mixture evenly between the cupcake cases. Bake in the oven for 17-18 minutes. They should be a light golden colour, springy to the touch and a cake tester should come out clean.
While the cupcakes cool, make the lemon/gin drizzle. Squeeze the lemon juice into a bowl, mix with half a tablespoon of caster sugar and a shot of KAKO gin.
After 5-10 minutes, when the cakes have cooled down but are still slightly warm, use a toothpick to prick a few holes into each cake. Brush
the lemon/gin drizzle on each cake. There will be a little left over, which you can use in your buttercream.
Once the cakes have cooled completely, you can make your buttercream. Beat all of the butter in a stand mixer until light and fluffy. Add 200g of the icing sugar and beat until combined, then repeat with the remaining 200g. Mix in the coconut essence and 1-2tsp of the remaining drizzle. The consistency of the buttercream should be smooth and easy to pipe.
Choose your piping nozzle, spoon your delicious buttercream into a piping bag and pipe away! You can be creative to decorate your cupcakes, sprinkling with desiccated coconut, sprinkles and pineapple chunks. For a little extra fun you can add cocktail umbrellas!
These cupcakes are also great to make for children, just minus the gin.
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.
NORWICH · 6-8 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. FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS
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
Going green
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.
· 6-8 SEPTEMBER 2024
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
Gimme momo!
Influencer Emily Roz joins us in the Chefs Theatre to launch her debut cookbook, The World is Your Dumpling. With over 340k followers each on Instagram and TikTok @myriadrecipes, Emily has a knack for creating and showing off recipes that are simple and delicious, and she’ll be sharing her favourites on Saturday 7 Sept at 3pm in the La Española Chefs Theatre alongside MasterChef champ Tom Rhodes.
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-American Girl
Travelling all the way from the USA to headline the Foodies Festival tour, Kathy Sledge will be bringing the legendary sounds of Sister Sledge to Earlham Park on Saturday 7 September
From We Are Family to He’s the Greatest Dancer, it’s time to get Lost in Music and boogie the night away.
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.
FOODIES FESTIVAL EXHIBITORS
NORWICH · 6-8 SEPTEMBER 2024
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
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.
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.
Bubbles & BeansBubble Tea info@bubbles-beans.co.uk
We are a small family run business selling a wide range of fun and refreshing fruit and milk bubble teas with a selection of popping boba.
Churros & Chorizo churrosandchorizo@gmail. com
The very best in imported Spanish ingredients mixed
with the very best in local, to make our own unique take on burgers alongside traditionally made churros (to a very simple Spanish recipe!)
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
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 tasted! My cheesecakes are also very popular as they are both gluten free and vegan.
Essex
Bakery Ltd
essexbakery.co.uk
Handmade chocolate brownies and blondies made in small batches, using the finest available ingredients. Essex Bakery are solely a gluten free bakery making the finest sweet treats for all the family to enjoy.
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 glutenfree menu of mouthwatering dishes.
JackRabbit Brewing Co.
jackrabbitbrewing.co.uk
Essex/Suffolk based craft brewery, Jack Rabbit, brew a core range, composing of Lager, New England Pale Ale, Hazy IPA, and a Pale Ale, ‘College Hop Out’. We also continually brew one off beers, ranging from Fruit Sours to West Coast IPA’s and Stout. We recently introduced our Micro NEIPA ‘Low Rider’ at 2.5% ABV. With creative labelling to match.
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.
FOODIES FESTIVAL EXHIBITORS NORWICH · 6-8 SEPTEMBER 2024
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,
NORWICH · 6-8 SEPTEMBER 2024
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.
Little Luna Bar
littlelunabar.co.uk
Introducing our handcrafted rustic Rice horsebox wine bar, offering a stunning selection of wines personally chosen from our local Hertfordshire wine merchants. We only serve wines we would happily enjoy a second glass of ourselves.
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.
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.
Oh Babu Street Food Ltd
ohbabu.co.uk
Experience the vibrant flavors of our award-winning Indian Street Food truck at festivals. Our colorful truck is a feast for the eyes, serving up amazing dishes bursting with authentic flavors. Join us for a culinary journey that’s as delightful as it is unforgettable.
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.
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 .
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
· 6-8 SEPTEMBER 2024
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 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 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!
Willobeans
Barista Coffee, Smoothies, Ice Coffee, Frappes, Espresso Martini, Baileys Ice Latte, Ice Teas
Theatre Timetable friday 6 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
2.30pm Donna Newby & Marc Ward, Harry’s Soul Station
3.30pm Jacob Emerson, The Steam Packet
4.30pm Dan Freear, The Goat Shed
5.30pm William Parker, Chilli Willy’s
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels
3pm Norwich Bespoke Cakes
4pm Eloise Durrant, C4’s Extreme Cake Makers
5pm Marcela da Costa, Emporium Noriwch
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
3pm Spirits of Virtue with Joe Wadsack
4pm Summer Wines with Joe Wadsack
5pm Provençal Wines with Le Mistral
6pm Summer Spirits with Joe Wadsack
7pm Summer Spritz with Joe Wadsack
MAH Music Stage
Headliners: Symphonic Ibiza
2pm Rock Choir – Main Gate
2.20pm Laura T
3.15pm Rock Choir
4.10pm Number 7
5pm Caitlin McCarthy Band
5.45pm Number 7
7.30pm Symphonic Ibiza
Theatre Timetable
saturday 7 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, Lumberjack
1pm Tom Rhodes, MasterChef Champion
2pm Richard Bainbridge, Benedicts
3pm Emily Roz, @myriadrecipes, Author, The World Is Your Dumpling
4pm Daniel Smith, The Ingham Swan
5pm Petty Elliot, Indonesian food writer, chef and consultant
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
12.30pm Nigel Brown, Nigel Brown Cook School
1.30pm Easy Sweet Treats
2.30pm Norwich Bespoke Cakes
3.30pm Modern Pattisserie
4.30pm Megan Fransck, Megsy Bakes
5.30pm 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
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
3:30pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
5:30pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
12.30pm Spirits of Virtue with Joe Wadsack
1.30pm Provençal Wines with Le Mistral
2.30pm Summer Wines with Joe Wadsack
4.30pm Summer Spirits with Joe Wadsack
5.30pm Summer Spritz with Joe Wadsack
Kids Cookery Theatre
Learn to cook with Stir It Up
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Sister Sledge 11am Rock Choir – Main Gate
12.30pm Laura T 1.10pm Rock Choir
2pm Laura T
2.30pm Havana Blonde
3.30pm Rock Of The Pops
4.30pm Do Ya Dos
5.20pm Soul Sisters Live
6.10pm Do Ya Dos
7.30pm Sister Sledge
Theatre Timetable sunday 8 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 Andrew Jones, FARMYARD
1pm Anurag Aggarwal, MasterChef Finalist
2pm Tom Rhodes, MasterChef Champion
3pm Mark Poynton, Mark Poynton at Caister Hall
4pm Katy Truss, Fabulous Found Foods
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
12.30pm Nigel Brown, Nigel Brown Cook School
1.30pm Easy Sweet Treats
2.30pm Norwich Bespoke Cakes
3.30pm Modern Pattisserie
4.30pm Megan Fransck, Megsy Bakes
5.30pm 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
5:30pm 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
12.30pm Summer Wines with Joe Wadsack
1.30pm Summer Spirits with Joe Wadsack
2.30pm Provençal Wines with Le Mistral
3:30pm Summer Wines
4:40pm Summer Wines
Kids Cookery Theatre
Learn to cook with Stir It Up Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Scouting For Girls
10.50am Rock Choir – Main Gate
11.15am Erica Jean 12pm Rock Choir
1pm Havana Blonde
2pm Rock Of The Pops
3pm Prty
3.50pm h. eldtritch
4.40pm Prty
6.15pm Scouting For Girls
