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.
SALMOREJO WITH JAMÓN IBÉRICO TOMATO DIP WITH IBERIAN HAM
Salmorejo is a cold Spanish soup which is also used as a dip. It comes from the Andalucia region and is served all year around. Salmorejo is the perfect dish for hot summer days!
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
200g stale white bread, crusts removed and cut into cubes
750g ripe, mellow tomatoes, roughly chopped
1 clove garlic
250ml La Española Extra Virgin Olive Oil
3 tbsp sherry vinegar
Salt and freshly ground black pepper
To serve:
La Española Extra Virgin Olive Oil, to drizzle
50g of Jamon Iberico de bellota
1 boiled egg, chopped Crusty bread
Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick
and smooth texture. Season to taste.
Pour into bowls and serve with a drizzle of La Española Extra Virgin Olive Oil, slices of Iberico ham and chopped egg.
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.
Serve with chunks of bread for dipping. tip
Use extra virgin olive oil for ancharacterauthentic taste.
BUTTER CHICKEN
Serves 4–6
250g full-fat natural yogurt
6–8 garlic cloves, grated
1 thumb of fresh root ginger, grated
2 tbsp garam masala
1 tbsp ground cumin
2 tbsp chilli powder
1 tsp salt
½ tbsp ground turmeric
1 kg skinless boneless chicken, diced
3 tbsp ghee
1 onion, finely diced
1 star anise
1 cinnamon stick
4 cloves
1 tsp cumin seeds
2 curry leaves
1 tbsp tomato puree
400g can of tomatoes
1 tbsp methi (dried fenugreek leaves)
To serve
75 ml double cream
Big handful of coriander leaves
4–6 naans
Start by marinating your chicken. In a large bowl, mix the yogurt with the grated garlic and ginger and half each of the garam masala, ground cumin, chilli powder, salt and turmeric. Add the chicken pieces and mix with the marinade, making sure they’re fully coated. Ideally marinate in the fridge overnight, but 1 hour will be fine.
Now make the sauce. Melt 1 tablespoon of the ghee in a large pot and fry the onion until golden and crispy. Add another tablespoon or so of ghee if needed, then add the star anise, cinnamon, cloves, cumin seeds and curry leaves and fry for 2 minutes, until fragrant.
Add the tomato puree and a splash of water and mix into a paste, then cook for 3 minutes over a medium heat, stirring regularly so it doesn’t burn. Add the canned tomatoes, the rest of the ground spices and salt and the methi, and simmer
Desified by Zaynah Din is published by Hamlyn (£26). Photography by Charlotte Nott-Macaire
for 10 minutes over a medium heat. If you like, you can use a hand blender to blitz the curry base to make a smooth sauce. Season with more salt to taste.
Place your pieces of chicken on a lined baking tray – don’t overcrowd them – and grill on a medium high heat for up to 12 minutes on each side. It should be cooked through. I prefer my chicken very well done and almost charred on the outside, for added barbecue flavour. Add the grilled chicken to the sauce, stir well, then add most of the cream and most of the coriander.
To serve, drizzle with more cream and an extra sprinkle of coriander. Enjoy hot, with warm naan.
ZAYNAH DIN is an award-winning digital marketer, content creator and passionate home cook. See Zaynah in the La Española Chefs Theatre on Saturday 1st June at 3pm.
BAHRAINI TIKKA
Makes about 15 skewers
600g beef tenderloin, cut into 2.5cm cubes
3 tbsp garlic paste
2 tbsp ground dried lime
1⁄2 tsp ground ginger
1 tbsp freshly ground black pepper
1 tsp salt
1 tsp ground cumin
3 tbsp vegetable oil, plus extra for brushing
DINA MACKI is the author of award-winning cookbook, Bahari. See Dina in the La Española Chefs Theatre on Saturday 25th May at 5pm FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS · 31 MAY-2 JUNE 2024
Combine all the ingredients in a large bowl and massage with your hands to make sure the marinade has coated the meat well.
Cover the bowl with cling film and place in the fridge for at least 1 hour, but no more than 3–4 hours, as the acidity from the lime will tenderise the meat too much.
If you’re using an outdoor grill or barbecue, or an indoor grill, preheat it to medium–high. If you’re using a griddle pan, heat over a medium–high heat and brush generously with oil.
Thread the beef chunks on to skewers, adding five chunks to each one. Cook the beef for 3–4 minutes on each side, leaving it slightly pink in the middle but nicely charred on the outside.
Serve the tikka with your chosen accompaniments. If you cooked it in a griddle pan, drizzle over any excess juices from the pan to serve.
From Bahari: Recipes from an Omani Kitchen and Beyond by Dina Macki (DK) Photography by Patricia Niven, 2024
PASSIONFRUIT AND MANGO CHEESECAKE VERRINES
Makes 5
15g vegan spread
40g vegan digestive biscuits (free from)
180g mango purée (use ripe mangoes)
1 tsp agar agar powder
25g unrefined golden caster sugar
150g vegan cream cheese
40g plant-based cream
100g mango and passionfruit juice
½ tsp agar agar powder
1-2 fresh passion fruits
Prepare the cheesecake base. Melt the spread in the microwave for 20 sec @ 850. Grind the biscuits in a food processor. Transfer in a bowl and mix in the melted spread with a spatula. Using a pestle or anything heavy, press the mix into the bottom of the jar, 5 mm thick. Transfer to the fridge, allowing the spread to harden. For the mango and passionfruit cheesecake mix, puree the mango in a blender. If necessary, add 1-2 tbsp of water to make the first pulse easier.
In a saucepan, dissolve the agar agar in the fruit purée. Bring to the boil, whisking continuously and keep it boiling for 20 sec.
DANIELLE MAUPERTUIS is a vegan executive pastry chef and author. See Danielle in the Pots & Co Cake & Desserts Theatre on Sunday 2 June at 2.30pm
Pour the rest of the ingredients into a food processor. Slowly add the purée and blend until smooth and silky consistency. Fill the jar with the mix and leave 1cm space on the top.
Transfer to the freezer for 1 hour at least. Finish with the mango and passionfruit jelly. Dissolve the agar agar in the juice and bring to the boil, whisking continuously. Keep it boiling for about 20 sec.
Take the jar from the freezer, spread a few passion fruits seeds over the mix, and pour the jelly on top of it. Let it set in the fridge.
Vegans Deserve Better Than A Fruit Salad freefromdesserts.com/books
KARPATKA - CARPATHIAN MOUNTAIN CAKE
Serves: 12
For the pastry cream
50g cornflour or potato flour
50g plain flour
8 egg yolks
300g caster sugar
2 tsp vanilla bean paste
500ml milk
500ml double cream
200g butter (at room temperature)
For the choux pastry
125ml water
125ml milk
1 tsp caster sugar
1 tsp vanilla bean paste
A pinch of salt
110g butter
200g plain flour
1 tsp baking powder
4 eggs
To assemble
100g marmalade or any fruit
Preserve of your choice
Icing sugar (for dusting)
Toasted flaked almonds (optional)
For the pastry cream filling, sift the cornflour (or potato flour) and plain flour into a bowl.
In a separate bowl, whisk the egg yolks with the sugar and vanilla, then stir in half of the milk and half of the cream. Pour this mixture into the flour in the bowl and whisk to a custard.
In a saucepan, gently heat the other half of the milk and cream, then add the custard mixture, stirring constantly
over a low heat for at least 8-10 minutes. It is fine if bubbles form, but make sure it is heating very gently to avoid scrambling. The cream will thicken but keep stirring/ whisking. You need to taste it at this stage - if you can still taste flour, keep it on the heat for a little longer and add a little more milk if it becomes too thick. You can increase the heat at this stage but keep whisking. It will continue to thicken once set. Once thick, take the pastry cream off the heat, transfer to a heatproof bowl and allow to cool.
Once the custard is at room temperature, tip it into a stand mixer, whisk, and then add the butter, bit by bit, until all the butter is incorporated. Cover the surface with clingfilm so that a skin does not form. Leave to chill overnight in the refrigerator.
For the pastry choux, preheat your oven to 180°C. Line two 12 x 9in baking trays with baking paper.
For the choux pastry, combine the water, milk, sugar, vanilla, salt and butter in a small pan and bring to a gentle boil, taking care that the milk doesn’t scald.
Once the mixture comes to the boil, add the flour in one go along with the baking powder and be ready to mix this vigorously (I use a wooden spoon). You will end up with
a ball of dough that is a little sticky, but keep beating. Beat until it comes away from the sides of the pan, then leave to cool completely.
Transfer the ball of dough to a large, clean bowl, or use a stand mixer or food processor. Add the whole eggs to the dough, one by one. Make sure each egg is well mixed into the dough before adding the next one. You should end up with a smooth, thick mixture, somewhere between a batter and a dough.
Divide the mixture across the two baking trays. Don’t smooth it out — you are looking for an uneven layer to create the mountains. As it bakes, ridges and furrows will form. Bake for 30–35 minutes until it is golden and well-risen. Switch off the oven and open the door, allowing the steam to escape and the pastry to sit for a few minutes. After this time, take the pastry out of the oven and leave to cool completely.
Place one of the choux pastry layers onto a serving platter and spread over a thin layer of marmalade or fruit preserve. Spread over the pastry cream, then place the second layer of choux pastry on the top. Add a sprinkle of toasted almonds and dust with icing sugar, if you like. Cut into rectangles to serve.
REN BEHAN is a British-Polish food writer and author. See Ren in the Pots & Co Cake & Dessert Theatre on Saturday 1 June at 1.30pm
From The Sweet Polish Kitchen by Ren Behan, Pavilion Books, £26
TURKISH MANTI
For the dough
800g flour
220g whole wheat flour
440g egg
60ml milk
30g olive oil
For the filling
500g minced beef
50g olive oil
10g paprika
10g salt
3g black pepper
3 garlic cloves
For the yogurt velute
120g yogurt
100g double cream
2 shallots
30g olive oil
20g white wine vinegar
3 gloves garlic
1 egg
40g plain yogurt
40g cooked chickpeas
10g salt
To serve
Dill oil
Chili oil
Mix the dough ingredients and rest for 1 day in the fridge. Mix the minced beef ingredients and rest for 15 minutes in the fridge.
Dice the shallots finely, add garlic and cook until soft with olive oil. Add the white wine vinegar, reduce for 5 minutes and add the double cream. Reduce for a further 10 minutes.
İn a bowl whisk the egg yolk with yogurt, plain flour and salt. Take one ladle of the double cream mix and add the yogurt mix until it gets thin. Slowly add the mix back into the remaining double cream. Keep mixing until it boils.
Use a pasta machine the roll the dough, then divide it and cut it into round shapes. Put 10g of the minced beef mix into each. Close and boil or fry the dumplings.
Add them into the yogurt velute. Add chickpeas and serve topped with dill and chili oils.
is the Head Chef of Tabure Restaurant. See Tuğba in the La Española Chefs Theatre on Friday 31 May at 2.30pm
TUĞBA ÇAĞLAR
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
JAZZ APPLE & TOFU POKE BOWL TM
2 JAZZTM Apples, peeled and diced
1 pack extra firm tofu, cubed
3 tbsp soy sauce
2 tbsp sesame oil
1 tsp garlic puree
2 tsp ginger puree
1 tbsp sugar
1 tsp sriracha
1 lime, juice only
1 tbsp sesame seeds
1 tbsp neutral oil
To assemble
2 JAZZTM Apples, sliced
250g cooked brown rice
1 carrot, cut into ribbons
200g edamame
1 avocado, sliced
Mix the soy sauce, sesame oil, garlic puree, ginger puree, sugar, sriracha, lime juice and sesame seeds in a bowl. Set aside.
Heat 1 tbsp of neutral oil in a non-stick pan and add the diced JAZZTM Apples and tofu. Fry for 3 minutes on high until lightly coloured. Pour over the sauce and remove from the heat. Leave to cool slightly before assembling.
Divide the cooked brown rice between four bowls, top with the JAZZTM Apple and tofu mixture, edamame, carrot, avocado and JAZZTM Apple
JAZZTM Apples are proud exhibitors at Foodies Festivals around the country. Visit the JAZZTM Apples stand to find out more
ST ALBANS · 31 MAY-2 JUNE 2024
Going green Spanish flair
Join celebrity chef Nigel Brown for a hands-on 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.
Join beloved TV chef Omar Allibhoy in the La Española Chefs Theatre on Saturday 1 June for a lively demo sharing some of his favourite recipes. Now known as The Spanish Chef, the former owner of the Tapas Revolution Group is a regular on Saturday Kitchen, Sunday Brunch, ITV This Morning and many more. Look forward to an exciting session with modern twists on classic
All rise
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
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 Music Stage on Saturday 1 June.
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.
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.
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 / 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
favelacerveja.com
Ltd
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!
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.
Jesse’s Horsebox
Instagram @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 people’s 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 in the 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!
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.
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.
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.
FOODIES FESTIVAL EXHIBITORS ST ALBANS · 31 MAY-2 JUNE 2024
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).
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.
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 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.
The Telegraph telegraph.co.uk
The Telegraph is an awardwinning, multimedia news brand that has been synonymous with quality, authority and credibility for more than 165 years. Over the years our journalists have reported on the events that have shaped the world, bearing witnesses to history. We continue to set the news agenda, spark debate, and serve our readers on a daily basis. From its origins on the Strand, to a home on London’s storied Fleet Street, a brief stay on the Isle of Dogs to our current home in the heart of the capital, The Telegraph has moved with the times, just as we have observed and reported them. Telegraph Media Group (TMG) is the publisher of The Daily Telegraph
and The Sunday Telegraph,The Telegraph Magazine, Telegraph. co.uk and the Telegraph app.
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.
Theatre Timetable friday 31 may
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 Tugba Gurson Caglar, Tabure Restaurant
3.30pm Dina Macki, Author, Bahari
4.30pm John Barber, Auberge du Lac
5.30pm Brett Barnes, Fox & Hounds
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels with Larah Bross
3pm Jade Ria Talsania of Petite Boulangerie
Lumberjaxe Fire Stage
2.30pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
3.30pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
Nigel Brown Cook School
Sessions at 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliners: Symphonic Ibiza
2pm Rock Choir – Main Gate
2.30pm Duanne Forrest
3.25pm Rock Choir
4.20pm Number 7
5.10pm Tess And The Durbervilles
6pm Number 7
7.45pm Symphonic Ibiza
4.30pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
6.30pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Drinks Theatre
4pm Chapel Down Wines
5pm Cramele Recas wines of Romania with Joe Wadsack
6pm Classic Italian Spritz cocktails with Joe Wadsack
7pm Cocktails at Home
Theatre Timetable
SAturday
1 june
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 Shahnaaz Ayub, Author & TV Chef
1pm Omar Allibhoy, The Spanish Chef
2pm Scott Barnard, Crockers Chef’s Table
3pm Zaynah Din, Author, Desified
4pm Petty Elliot, Modern Indonesian Food
5pm Ren Behan, Author, The Sweet Polish Kitchen
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
12.30pm Knoops
1.30pm Ren Behan, Author, The Sweet Polish Kitchen
2.30pm Linda Anderson, The Kitchen Croxley –The Perfect Victoria Sponge
3.30pm Crishi White, White Lotus Cake Company – Decorating Cupcakes with Fondant Roses
4.30pm Jodie’s Cookies
Mars Bar Cookie Pie
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
Drinks Theatre
12.30pm Cramele Recas wines of Romania with Joe Wadsack
1.30pm Lyme Bay Wines
2.30pm Ultimate Provence rose wines with Joe Wadsack
3.30pm Chapel Down Wines
4.30pm Regal Rogue vermouth with Joe Wadsack
5.30pm Cocktails at Home
Kids Cookery Theatre
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Decorate Cupcakes with CookStars
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliners: Blue
11am Rock Choir – Main Gate
11.50am Two Ways Home
12.30pm Rock Choir
1.20pm Two Ways Home
2pm Rock Of The Pops
3pm Soul Sisters
4pm Number 7
5pm Blue
6pm Number 7
7.20pm Rock Of The Pops
Theatre Timetable sunday 2 june
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 Sofia Gallo, The Art of Making Fresh Pasta
1pm Kieren Steinborn-Busse, The Falcon
2pm Theo Michaels, Author & MasterChef
3pm Andy Benyon, Michelin-starred BEHIND
4pm Ursula Ferrigno, Author, Cucina del Veneto
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
12.30pm Jade Ria Talsania of Petite Boulangerie
1.30pm Paul Barker, Cinnamon Square – AwardWinning Cinnamon Buns
2.30pm Danielle Maupertuis, Free From Desserts –Mango & Passionfruit Cheesecake Three Ways
3.30pm Crishi, White Lotus Cake Company –Decorating Cupcakes with Fondant Roses
4.30pm Larah Bross, 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
Drinks Theatre
1.30pm Cramele Recas wines of Romania with Joe Wadsack
2.30pm Ultimate Provence rose wines with Joe Wadsack
3.30pm Chapel Down Wines
4.30pm Classic Italian Spritz cocktails with Joe Wadsack
5.30pm Cocktails at Home
Kids Cookery Theatre
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Decorate cupcakes with CookStars
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Learn how to make authentic Thai Green Curry (£25 per person)
MAH Music Stage
Headliners: Sister Sledge 11am Rock Choir – Main Gate
12.10pm Erica Jean
12.50pm Rock Choir
1.40pm Erica Jean
2pm Lyra
3pm Marylebone Jelly
4pm Rock Of The Pops
5pm Marylebone Jelly
6.30pm Sister Sledge