OXFORD · 24-26 AUGUST 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.
CAESAR SALAD CROQUETTES
Serves 4
100g chicken thigh
500ml chicken stock
10g unsalted butter
50g plain flour
25g Parmesan
15g anchovy, chopped
1 garlic clove, crushed
10g parsley, chopped
Salt
Vegetable oil, for frying
To coat Plain flour
Eggs
Breadcrumbs
For the Caesar dressing
1 egg, soft boiled
1 tbsp white wine vinegar
1 1/2 tbsp Dijon mustard
1 anchovy
50ml olive oil
75g Parmesan, finely grated
Worcestershire sauce, to taste
Lemon juice
For the lettuce purée
Romaine lettuce head, leaves only
200g spinach
For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel.
Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt.
Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge.
Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed.
Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C.
Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden.
To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise.
Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose.
For the lettuce purée, bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed.
To serve, swirl the lettuce purée around the bottom of the plate, add 3 croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, cress and anchovies.
PAUL WELBURN is Chef Patron of The Swan Inn & Cygnet Restaurant Islip. See Paul in the La Española Chefs Theatre on Sunday 25 at 1pm
CHILLI CHICKEN
Serves 4-6
500g chicken, boneless, cut into 1 inch cubes
2-3 cloves garlic crushed
1 inch ginger, freshly grated
2 green chillies, deseeded and finely chopped or minced
½ chicken stock cube,
powdered
½ tsp red chilli powder
¼ tsp white pepper
½ tsp sea salt or to taste
½ tsp paprika
½ tsp roasted ground cumin
Juice 1 lemon or 2 limes
1 small egg, lightly beaten
50g corn flour
100g plain flour
Pinch garam masala
Cooking oil for deep frying
For the sauce
1 small onion, finely chopped
1 cup mixed bell peppers, cubed
1 cup hot & sweet chilli sauce
10-12 fresh curry leaves
Chives, chopped, for garnish
Marinate the chicken with the above-mentioned ingredients and leave to rest for 30 minutes if possible.
Heat oil for frying in a wok and deep fry the chicken pieces for about 7-8 minutes - avoid overcrowding the pan. Drain the chicken and set aside on a lined tray.
In a frying pan, sauté chopped onion until translucent. Add cubed bell peppers and stir fry for another 30 minutes.
Add the sauces, give a stir and add the chicken, heat through and then garnish the way you like.
MADEEHA QURESHI was a finalist on MasterChef 2021. See Madeeha in the La Española Chefs Theatre on Saturday 24 at 1pm and Sunday 25 at 2pm
SZECHUAN CURED SEA BASS WITH KOHLRABI, TOMATO AND PASTIS DRESSING
For the salt-baked kohlrabi
1 kohlrabi
150g rock salt
160g flour
60g water
1 egg
2 tbsp fennel seeds
2 tbsp chopped fennel tops
For the cured seabass
1 fillet wild seabass
300g table salt
1 tsp Szechuan pepper
1 lemon. zested
For the tomato and pastis dressing
100g caster sugar
100ml sherry vinegar
200ml tomato water
60ml olive oil
50ml pastis
For the horseradish creme fraiche
100g creme fraiche
1/2 tsp fresh horseradish
Start by mixing all of the ingredients together for the salt crust in a stand mixer. Once everything is combine into a smooth dough, allow it to rest in the fridge for 30 minutes.
While the dough is resting, take the skin off the seabass, rub lemon zest and Szechuan pepper on the skin and cover with salt. Allow this to cure for 30 minutes. Then rinse off thoroughly.
Take your salt dough out of the fridge, then roll it out with a rolling pin to about 1cm thick. Then, cover the kohlrabi completely, and put it in the oven at 190 degrees. You want the internal temperature of the kohlrabi to reach 90-95 degrees. Once it has reached this temperature, take it out of the oven and allow it to cool down while still inside the salt crust.
Next, blend your tomatoes with a pinch of salt until they turn into a puree. Remove them from the blender, and squeeze the liquid out through a cloth to have only the tomato water remaining.
Then, in a medium size saucepan, add your sugar and turn the heat on to a medium level. Once the sugar is a golden brown, deglaze with the tomato liquor, vinegar and pastis. Allow it to reduce by half, and the let it cool down. Once cool, place in a bottle with the oil and shake to make the dressing thick.
For the horseradish creme fraiche, use a fine zester and grate the fresh horseradish into the creme fraiche, and mix thoroughly.
KASAE FRASER was a finalist on MasterChef: The Professionals 2023. See Kasae in the La Española Chefs Theatre on Monday 26 at 1pm
SPICY SQUID SALAD PICCANTE INSALATA DI CALAMARI
Serves 6
1 baby cos lettuce, washed and dried
1 kg squid, cleaned, scored on the inside and cut into strips
30 ml olive oil
½ red onion, thinly sliced
20 g fresh mint leaves
20 g fresh basil leaves
1 red chilli, seeded and thinly sliced
Dressing
2 garlic cloves
1 small red chilli, roughly chopped
1 teaspoon sea salt
30 ml fresh lemon juice grated zest of 1 lemon
30 ml olive oil
Arrange the lettuce leaves on a large serving plate or 6 individual plates.
Place all the dressing ingredients into a food processor or blender and blend until smooth.
Place the squid and olive oil in a bowl and mix well. Preheat a large frying pan over a medium heat until hot and cook the squid for 1–2 minutes on each side, or until just cooked. Take care not to overcook the squid or it will be tough.
Transfer the cooked squid to a large bowl and add the onion, mint, basil and chilli. Pour over the dressing and toss to combine. Pile the dressed squid on top of the lettuce leaves to serve.
When you are sitting at the table, looking out to sea after messing about on a boat most of the day and swimming in the sea, with the sun setting and the air sweet and aromatic, this dish is paradise.
URSULA FERRIGNO is a a chef, teacher and author. See Ursula in the La Española Chefs Theatre on Saturday 24 at 3pm
Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20)
Photography by Nassima Rothacker © Ryland Peters & Small
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
JAZZ APPLE & COCONUT DAL
2 JAZZTM apples, grated
3 tbsp coconut oil
½ red onion, finely diced
½ red onion, finely sliced
1 tbsp garlic puree
1 tbsp ginger puree
½ tsp ground turmeric
300g red lentils
400ml coconut milk
Salt
600ml water
1 tsp cumin
1 tsp coriander seed
1 tsp garam masala
JAZZTM Apples are proud exhibitors at Foodies Festivals around the country. Visit the JAZZTM Apples stand to find out more
Heat 2 tbsp coconut oil in a large pan over medium-high. Add the diced onion and a pinch of salt and cook for a few minutes until soft and translucent.
Add the garlic, ginger and turmeric and cook for another 30 seconds.
Add the apple and lentils and stir to coat. Stir in coconut milk and 600ml water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 35-40 minutes.
While the dal is cooking, heat another tablespoon of coconut oil in a frying pan until hot. Add the cumin, coriander seeds and garam masala and cook, stirring constantly, for around 30 seconds to toast. Add the sliced onions to the pan and cook on high heat. Avoid stirring too often, to get plenty of colour on the underside of the onions. Cook for around 3 minutes on high, then remove from the pan and set aside.
Divide dal among bowls and top with the fried onions.
· 24-26 AUGUST 2024
BATTENBURG WITH A TWIST!
300g Self-Raising Flour
300g Baking Spread
300g Caster Sugar
330g Eggs In Shell, About 5-6
60ml Buttermilk
10ml Lemon Extract
10ml Vanilla Extract
1 Fresh Lemon (Unwaxed)
1 Kg Fondant
1 Tube Progel Pink
1 Tube Progel Yellow
Jar Of Lemon Curd
Preheat the oven to 180°C, preferably 30 mins before. Grease an 8” square tin. Put in two loaf tin liners or separate the tin with card and tinfoil.
Cream together the caster sugar and baking spread until light and fluffy. Add the 60ml of buttermilk, add 1/3 of the flour and mix. Pour in 1/3 of the egg and combine on a medium speed. Repeat until fully combined. Stop and scrape around the bowl for any mixture that’s not fully incorporated then add the rest of the egg and flour. Check again that the mixture is fully incorporated and mix on a high speed no longer than 10 seconds.
Equally divide the mixture between two bowls and add chosen colour gel and flavouring to each desired bowl.
Ensure both colours are solid so there’s no marbling effect. Add the lemon colour gel, lemon extract, zest and juice.
Bake in the centre of the preheated oven for approximately 40-50mins. Near the finish check the sponges are done with a metal skewer. If the skewer is clean then the sponges are done, if it has mixture on it they need another minute or two. When ready take out of the oven and place on a wire rack to cool.
When the sponges are cool, remove the greaseproof paper and level your sponges with a cake leveller about 1 inch tall, or the width of a ruler. If possible, remove any caramelisation on the sponges as the colour may not be as bright.
Using the ruler lay it on top of the sponges and cut the sponges in lengths. You should get two full lengths.
Place 2 colours side by side and stick together with lemon curd. Repeat this process and stack the sponges onto of each other, with opposite colours on left and right. Refrigerate for 20 mins (optional but recommended).
Knead the fondant. Take 50g out and keep for later. Add optional colour.
Using a dusting of flour on the base and on top roll out to a thickness of 0.5cm. The wrap size needs to be roughly 12” long by 10” wide.
Starting from a straight edge, place the sponges on the fondant ensuring the curd covers all 4 sides. Using a smoother if you have one or just your hands if you don’t, turn the sponges on the second side, smoothing the fondant, ensuring it’s stuck to the sponge. Repeat till the last side. The raw edge needs to be cut straight and smoothed out.
Admire your work and enjoy your tea and cake!
HAYLEY TULLY was a contestant on Great British Bake Off: The Professionals 2024. See Hayley in the Pots&Co Cake & Dessert Theatre on Saturday 24 Aug at 3.30pm
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 star power
It’s a big weekend for MasterChef fans, as Foodies favourite and Champion Dhruv Baker presides in the La Española Chefs Theatre on Saturday 24 and Sunday 25 August, where he’ll be joined by finalist Madeeha Qureshi. Meanwhile, MasterChef: The Professionals finalist Kasae Fraser leads the day on Bank Holiday Monday. A fan favourite on the show, Kasae will be showing off the skills that took her to the top.
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 24 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.
Welcome to Waylands. Your first choice for Volvo, Kia, MG and Polestar in the South.
Come and speak to a member of our team at stand S51, or alternatively visit our website at www.waylands.co.uk, we can help you:
- Receive a Free Vehicle Valuation
- Browse New & Used Stock - Book a Service
- Receive a Tailored Finance Quote - And more...
OXFORD · 24-26 AUGUST 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
Crosstown crosstown.co.uk
Crosstown Doughnuts is a doughnut company based in London, UK. They craft handcrafted, artisanal doughnuts using high-quality ingredients, with unique flavour combinations using their signature sourdough. Known for their innovative recipes and commitment to sustainability, Crosstown has gained popularity for its delicious and indulgent treats.
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.
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, from chocolates to strawberries to blueberries and finished with edible glitter!
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. From classic to daring flavors, each bite is a celebration of Korea’s culinary artistry. Join us for an unforgettable journey into the world of Korean street food!
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, 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
EXHIBITORS OXFORD · 24-26 AUGUST 2024
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.
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
· 24-26 AUGUST 2024
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 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
saturday 24 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 Nik Chappell, The Slaughters Manor House
1pm Madeeha Qureshi, MasterChef Finalist
2pm Mark Peregrine, Raymond Blanc Cookery School
3pm Ursula Ferrigno, Author, Cucino del Veneto
4pm Sian Madlani, Fresh Asia
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels
12.30pm Leyre, Petite Patisserie
1.30pm Jodie’s Cookies
2.30pm Patisserie Saint Clair Valentine
3.30pm Hayley Tully, GBBO The Professionals 2024
5.30pm The End of the Show Show
Lumberjaxe Fire Stage
1:30pm Louisiana Sandwich – fast-fired sandwich
with Louisiana Cajun Chicken and 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 Spanish Monastrell Wine with Andrew Oliver
1.30pm Wine That’s Fruit
2.30pm Silverhand Estate English sparkling wine with Joe Wadsack
3.30pm Chapel Down
4.30pm Ultimate Provence and Berne rose wine with Joe Wadsack
5.30pm Brewdog Beer School
Kids Cookery Theatre
Learn to cook with Kiddy Cook Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue
11am Rock Choir – Main Gate
11.50am Laura T
12.30pm Rock Choir
1.20pm Laura T
1.50pm Havana Blonde
2.50pm The Deluded
3.40pm Soul Sisters Live
4.35pm Majestix
5.25pm Rock Of The Pops
6.10pm Majestix
7.30pm Blue
Theatre Timetable
sunday
25 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 Nigel Brown, Nigel Brown Cook School
1pm Paul Welburn, Cygnet at the Swan Inn, Islip
2pm Madeeha Qureshi, MasterChef Finalist
3pm Shahnaaz Ayub, Author & TV Chef
4pm Dhruv Baker
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels
12.30pm Baking with Thermomix
1.30pm Jodie’s Cookies
3.30pm Jess, Sylvie Cakes – Updated Black Forest Gateau
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
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 Spirits of Virtue non-alcoholic cocktails with Joe Wadsack
1.30pm Wine That’s Fruit
2.30pm Ultimate Provence and Berne rose wines with Joe Wadsack
3.30pm Chapel Down
4.30pm Silverhand Estate English sparkling wine with Joe Wadsack
5.30pm Brewdog Beer School
Kids Cookery Theatre
Learn to cook with Kiddy Cook Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Sister Sledge
10.50am Rock Choir – Main Gate
11.30am Jordan Phillips
12.05pm Rock Choir
12.50pm Jordan Phillips
1.30pm Havana Blonde
2.30pm Caitlin McCarthy Band
3.30pm Galaxy Thief
4.30pm Number 7
5.20pm Rock Of The Pops
6.10pm Number 7
7.30pm Sister Sledge
Theatre Timetable
monday
26 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 Thomas Leatherbarrow, TLC Gourmet
1pm Kasae Fraser, MasterChef: The Professionals Finalist
2pm Richard Craven, Michelin-starred The Royal Oak
3pm Mike North, Michelin-starred The Nut Tree Inn
4pm Sian Madlani, Fresh Asia
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels
1.30pm Thomas Leatherbarrow, TLC Gourmet
2.30pm Cindy Kosmala, Hugo Lovage Patisserie –Fererro Rocher-syle Cake
3.30pm Jess, Sylvie Cakes – Updated Black Forest Gateau
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
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 non-alcoholic cocktails with Joe Wadsack
1.30pm Wine That’s Fruit
2.30pm Silverhand Estate English sparkling wine with Joe Wadsack
3.30pm Chapel Down
4.30pm Ultimate Provence and Berne rose wines with Joe Wadsack
5.30pm Brewdog Beer School
Kids Cookery Theatre
Learn to cook with Kiddy Cook Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Symphonic Ibiza 11am Rock Choir – Main Gate
11.35am Two Ways Home
12.30pm Rock Choir
1.30pm Lyra
2.25pm Number 7
3.15pm The 45s
4pm Number 7
5.45pm Symphonic Ibiza
