Foodies Festival Syon Park 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.

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.

Serve with chunks of bread for dipping.

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.

tip

Use extra virgin olive oil for ancharacterauthentic taste.

GOAN FISH CURRY

GOA PEIXE KARI

SERVES 4

Vegetable oil

2 tbsp canned chopped

tomatoes

250ml coconut milk

200ml water

1 long thin green chilli

4 large sea bass fillets, skin on fresh coriander sprigs, to garnish sea salt

For the tamarind liquid

1 seedless dried tamarind (about the size of a walnut)

200ml water

For the onion paste

2 large garlic heads, 75 g each, separated and peeled

150 g fresh ginger, peeled weight, coarsely chopped

2 tbsp water

2 tbsp vegetable oil

500g onions, coarsely chopped

1 tsp sea salt

For the spice powder

2 large dried red chillies

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp ground turmeric

ATUL KOCHHAR is a TV mainstay and head of the Atul Kochhar Restaurant Group. See Atul in the La Española Chefs Theatre on Monday 27 May at 2pm

Assemble all the ingredients and equipment before you begin. You need a spice grinder, 2 sauté or frying pans, one of which is large and non-stick, and a baking tray.

First soak the tamarind in the water for 15-20 minutes to make the tamarind liquid. Next make the spice powder. Put the dried red chillies, coriander and cumin seeds and turmeric in the spice grinder, and grind until a fine powder forms. Set aside. Make the onion paste by blending together the garlic, ginger and water, then heat the oil over a medium-high heat in a large sauté or frying pan that is ideally non-stick. Add the onions, the ginger-garlic paste and salt, and stir frequently for 25 minutes, or until the onions are browned.

Heat 2 tablespoons of the vegetable oil over a mediumhigh heat in the sauté pan that isn’t non-stick. Add the spice powder and stir for 30 seconds to cook the spices. Watch closely so they do not burn. Add 2 tablespoons of the onion paste and stir for a further 30 seconds. Lower the heat to medium, add the tomatoes and continue stirring to break down the large chunks.

Stir in the coconut milk, 2 tablespoons tamarind liquid and water. Slit the green chilli lengthways, then add it to the pan. Season with salt and bring the liquid to the boil, then lower the heat and leave to simmer, uncovered and stirring occasionally, while you cook the fish. You want the gravy to have a consistency like single cream.

Meanwhile, rinse a few coriander sprigs for the garnish and set aside. Pat the fish fillets dry and cut each fillet in half crossways. Use a thin knife to lightly score the skin side of each fillet. Season with salt on the flesh side. Heat just enough vegetable oil to cover the surface of the non-stick pan over a medium-high heat. Add the fillets, skin side down, and fry for 3–4 minutes until the skin is browned and crisp. Gently flip the fillets over and continue frying until the flesh is opaque and cooked through. Take care not to over-cook the fillets.

Adjust the seasoning of the gravy with salt, if necessary. Divide the gravy among 4 deep soup plates or bowls and top each with 2 pieces of sea bass. Garnish with the coriander sprigs.

Atul’s time-saving tip

Lightly scoring the skin on the fillets helps them cook quicker and crisps the skin. This isn’t just because I have my eye on the clock with these recipes, but because gentle, quick cooking guarantees tender, delicious results.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

SYON PARK · 25-27 MAY 2024

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

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.

DINA MACKI is the author of award-winning cookbook, Bahari. See Dina in the La Española Chefs Theatre on Saturday 25th May at 5pm

From Bahari: Recipes from an Omani Kitchen and Beyond by Dina Macki

(DK) Photography by Patricia Niven, 2024

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

PARK · 25-27 MAY 2024

SEV PURI

Serves 4-5 as a sharing snack

1 large potato, boiled, peeled, cooled, cut into 1cm cubes

1/2 tsp salt or to taste

120g chaat puris, flat (readymade or make your own)

1/2 medium red onion, finely chopped

1 large tomato, finely chopped

45g nylon sev or sev of your choice

4 tbsp mint chutney or minty yoghurt (put into a squeezy bottle if you have one)

4 tbsp tamarind chutney ( put into a squeezy bottle if you have one)

2 tbsp fresh chopped coriander

Spices

1 tsp red chilli powder to taste

1 tsp cumin powder

1/2 tsp plus 3/4 tsp chaat masala

DIPNA ANAND

is a restaurateur and TV chef. See Dipna in the La Española Chefs Theatre on Sunday 26 May at 1pm

In a bowl, mix together the potato, red chilli powder, cumin powder, salt and 1/2 tsp chaat masala. Mix well together and leave to one side.

Lay the flat puris on to a large plate or tray, not overlapping too much.

Spoon about 1/2 teaspoon of the spiced potato mixture on top of each puri.

Add some chopped red onion to the top of each puri followed by chopped tomatoes.

Sprinkle 3/4 teaspoon of chaat masala all over the puris, along with the sev.

Squeeze or dollop a blob of each chutney on each sev puri.

Garnish each sev puri with fresh chopped coriander.

Top with more sev if you wish.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

SYON PARK · 25-27 MAY 2024

ROAST MUNTJAC DEER WITH PALE ALE

Muntjac deer loin

Hen of the Woods mushrooms

A few leaves of wild garlic

1 white onion

Few cubes of butter

Sprig of rosemary

3 cloves garlic

Dried prunes, chopped

Venison sauce (from your local butcher)

For the pale ale cream

200g shallots

1 egg yolk

15ml vinegar

10ml honey

20g miso paste

30ml beer (preferably pale ale)

Pinch of salt

125ml grapeseed oil

Take your muntjac loin out of the fridge 30min prior to cooking, to let it come up to room temperature.

First, make the pale ale cream. Dice shallots and sweat down in a pan with a touch of salt until soft.

Blend everything together apart from the oil until smooth. Slowly add grapeseed oil while blending, until fully incorporated. Optionally, add a splash of fresh beer at the end.

For the muntjac, roast it off in a pan with a bit of oil and salt until all sides are golden. Place in an oven preheated to 175ºC for 10-12min.

JOSHUA CUTRESS is Head Chef at London’s only Michelin-starred pub, the Harwood Arms. See Joshua in the La Española Chefs Theatre on Saturday 25 May at 12pm

In the meantime, cut your onion in half (skin on) and place it in a hot pan, face down until nicely caramelised. Add some butter, garlic and rosemary, place the entire pan in the oven until cooked through, for about 5min.

While the onion and muntjac are cooking, roast off your mushrooms in a pan with a bit of salt, butter, garlic and rosemary.

Heat up your venison sauce. Lightly blanch wild garlic leaves in salted water for 2-3 seconds. Take the venison and onions out of the oven and let it rest. Assemble all the elements on the plate, carve the muntjac at the last second.

RAINBOW CRÊPE CAKE

For the crepes

230g plain flour

2 tbsp sugar

Pinch salt

2 eggs

1 egg yolk

550ml whole milk

50g (unsalted butter, melted

Red, orange, yellow, green, blue and violet gel food colouring vegetable oil, for frying

To assemble

600ml double cream

100g icing sugar

Fresh fruit of your choice

SANDRO FARMHOUSE is an author and GBBO finalist. See Sandro in the Pots & Co Cake & Dessert Theatre on Saturday 25 May at 2.30pm

Add the flour, sugar, and salt to a bowl and make a well in the centre. Add the eggs and egg yolk, and whisk slowly to start. Slowly add the milk in a steady stream, whisking in one direction only to avoid lumps.

Stir in the melted butter and let the batter rest for 2 hours, if you have time (resting helps create a smoother batter and lighter pancakes, but isn’t essential if time is short).

After the resting time, split the batter amongst six bowls and colour each one a different shade to make a rainbow. You can make them as pastel or as vibrant as you like.

Heat a large frying pan over a medium heat and brush with oil. Ladle half of one of the pancake batters in and swirl around to make a thin crêpe. Cook on low for 2 minutes on each side

until cooked, being careful not to let it brown too much, as this will impact the colour. You should get two crêpes out of each colour, so 12 in total. Leave to cool with a sheet of baking parchment between each one.

To assemble the cake, whisk the double cream and icing sugar together until soft peaks form. Add one violet crêpe to the serving plate and spread evenly with about 2–3 heaped tablespoons cream. Top with the other violet crêpe and spread with more cream. Top with the other violet crêpe and spread with more cream. Repeat the crêpe and cream layers, working through the rainbow colours, finishing with red on the top.

Add a final layer of cream and decorate with a circle of fruit, arranged in rainbow order too, if you fancy!

From Good Vibes Baking: Bakes to Make Your Soul Shine and Your Taste Buds Sing by Sandro Farmhouse (DK).

Images ©Liz Haarala Hamilton and Max Haarala Hamilton 2024

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

Going green

Join MasterChef’s Yui Miles for a hands-on cooking experience each day of the festival in the Nigel Brown Cook School. For just £25, Yui will teach you how to make her famous Thai green curry

All the ingredients for your cook school session will be provided and you will get your own creation to take away with you after the masterclass. Sign up for the cook school at the main ticket desk by the entrance.

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

Beyond brilliant I’m spinning around

Top restaurateur and TV favourite Dipna Anand joins us in the La Española Chefs Theatre on Sunday 26 May for a lively demo sharing some of her favourite recipes. The chef-patron of Brilliant Restaurant in Southall and Dipna Anand at Unity Place, she’s also a regular on Saturday Kitchen, Sunday Brunch, ITV This Morning and many more shows. Look forward to a spicy session with modern twists on classic Indian

All rise

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 Monday 27 May.

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.

FESTIVAL EXHIBITORS SYON PARK · 25-27 MAY 2024

Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.

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.

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.

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.

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 @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)

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.

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.

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.

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!

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?

Experience La Española at your local Foodies Festival this summer.

Nana Rose Rum

Punch

nanaroserumpunch.com

Expertly crafted rum punch which blends traditional techniques and classic flavours with exciting twists, which provides a taste of the Caribbean no matter the weather. A taste of the Caribbean in a glass! Authentic rum punch. As seen on ITV Love Your Weekend with Alan Titchmarsh.

O’Donnell Moonshine

odonnellmoonshine.co.uk

O’Donnell Moonshine, the once illicit alcohol, is being smuggled in so that you too can experience the notorious tastes of the 1920s with the authentic High Proof Moonshine and range of delicious liqueurs, with flavours including Tough Nut, Very Cherry, Sticky Toffee and Roasted Apple.

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!

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

We’re ‘Sweet Dem Sugar’ a mother and daughter start up bakery. We produce a wide range of loaded cookies, traybakes and cakes. Our bakes are heavily influenced by Caribbean flavours and are elevated into stunning desserts. FOODIES FESTIVAL EXHIBITORS SYON PARK · 25-27 MAY 2024

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.

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.

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!

Sticks’n’Sushi sticksnsushi.com/en SUSHI FOR ME - YAKITORI FOR YOU! Serving high-quality, fresh seafood and vegetarian Maki, alongside traditional yakitori sticks straight from the grill. Our festival menu brings restaurant favourites to Foodies, completely customisable to your preferences - We are a sushi restaurant event for those who do not like fish.

Sweet Dem Sugar reachout@sweetdemsugar. com

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

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.

FOODIES FESTIVAL EXHIBITORS SYON PARK · 25-27 MAY 2024

Uggy’s pizza

Instagram: @uggys_pizza

Uggy’s pizza is small family business. We doing wood fire thin crust Italian pizzas and are proud to say that we make everything from scratch. From pizza dough to growing our own basil!

Wriggle wrigglefoods.com

On the hunt for the ultimate alternative to meat? Look no further. Wriggle creates mouthwatering burgers and meatballs using crickets – the original superfood. Naturally packed with protein, omegas and gut friendly fibres, crickets are the most sustainable animal protein out there. Wriggle is here to show that delicious doesn’t have to cost the planet or your health. Wriggle – More Bounce to the Ounce. Wriggle will be cooking up some burger magic. Don’t miss out on the hype!

Theatre Timetable

SAturday 25 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

12pm Joshua Cutress, Michelin-starred Harwood Arms

1pm Alex Webb, MasterChef: The Professionals Champion

2pm Elia Sebregondi & Enzo Mirto, Officina 00

3pm Joshua Hunter, Hawthorn

4pm Amit Bagyal and Velino Goes, Shanghai Noir

5pm Dina Macki, Author, Bahari

6pm Hot Chilli Challenge

Pots & CO

Cake & DESSERTS Theatre

11.30am Let’s Do Brunch Bagels with Larah Bross

12.30pm Jade Ria Talsania of Petite Boulangerie

1.30pm Belgian Buns with Jack Sturgess of Bake with Jack

2.30pm Sandro Farmhouse, Author and GBBO Finalist

3.30pm Mariah-Louise of The Finest Fudge Co

Lumberjaxe Fire Stage

12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa

1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways

2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create 3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter

4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

Drinks Theatre

12.30pm Jeroboams Wines with Joe Wadsack

1.30pm The Best English Wines with Tom Surgey

2.30pm Vergelegen Wines of South Africa with Joe Wadsack

3.30pm Chapel Down Wines

4.30pm Citrus Cocktails Through Time and Space with Tom Surgey

5.30pm Modern Classic Cocktails with Tom Surgey

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

Learn to cook with Kiddy Cook

Nigel Brown Cook School with MasterChef’s Yui Miles

Sessions at 1pm, 2pm, 3pm, 4pm, 5pm

Learn how to make authentic Thai Green Curry (£25 per person)

MAH Music Stage

Headliner: Sister Sledge 11am Rock Choir

12.20pm Two Ways Home 1pm Rock Choir

1.50pm Two Ways Home

2.30pm Livvy English Band

3.30pm Lyra

4.30pm Funk Odyssey Band

5.20pm Havana Blonde

6.10pm Funk Odyssey Band

7.30pm Sister Sledge

Theatre Timetable sunday 26 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

12pm Michelin-starred Pied à Terre

1pm Dipna Anand, Celebrity Chef & Restaurateur

2pm Mark Charker, The Bell at Ticehurst

3pm Alex Webb, MasterChef: The Professionals Champion

4pm Edson Diaz-Fuentes, Santo Remedio

5pm Dhruv Baker, MasterChef Champion

6pm Hot Chilli Challenge

Pots & CO

Cake & DESSERTS Theatre

11.30am Let’s Do Brunch Bagels with Larah Bross

12.30pm Jade Ria Talsania of Petite Boulangerie

1.30pm Stuffed cookies with The Bakers of Ealing

2.30pm Mariah-Louise of The Finest Fudge Co

Lumberjaxe Fire Stage

12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa

1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways

2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create

3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter

4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

Drinks Theatre

12.30pm Vergelegen wines of South Africa with Joe Wadsack

1.30pm The Best English Wines with Tom Surgey

2.30pm Jeroboams Wines with Joe Wadsack

3.30pm Chapel Down Wines

4.30pm Citrus Cocktails Through Time and Space with Tom Surgey

5.30pm Modern Classic Cocktails with Tom Surgey

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

Learn to cook with Kiddy Cook

Nigel Brown Cook School with MasterChef’s Yui Miles

Sessions at 1pm, 2pm, 3pm, 4pm, 5pm

Learn how to make authentic Thai Green Curry (£25 per person)

MAH Music Stage

Headliners: Symphonic Ibiza

11am Rock Choir

12.05pm Shanaya Menezes

12.45pm Rock Choir

1.35pm Shanaya Menezes

2.15pm Havana Blonde

3.15pm Fond of Rudy 4.15pm H. Edltritch

5.05pm Rock Of The Pops

5.55pm H. Edltritch

7.15pm Symphonic Ibiza

Theatre Timetable

monday 27 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

12pm Roy Ner, Jeru

1pm Anthony Billon, Michelin-starred The Goring

2pm Atul Kochhar, Kanishka

3pm Omar Allibhoy, The Spanish Chef

4pm Petty Elliott, Modern Indonesian Food

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 Stuffed cookies with The Bakers of Ealing

3.30pm Mariah-Louise of The Finest Fudge Co

4.30pm The End of the Show Show with Larah Bross

Lumberjaxe Fire Stage

12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa

1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways

2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create

3.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter

4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

Drinks Theatre

12.30pm Jeroboams Wines with Joe Wadsack

1.30pm The Best English Wines with Tom Surgey

2.30pm Regal Rogue Vermouth with Joe Wadsack

3.30pm Chapel Down Wines

4.30pm Citrus Cocktails Through Time and Space with Tom Surgey

5.30pm Modern Classic Cocktails with Tom Surgey

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

Learn to cook with Kiddy Cook

Nigel Brown Cook School with MasterChef’s Yui Miles

Sessions at 1pm, 2pm, 3pm, 4pm, 5pm

Learn how to make authentic Thai Green Curry (£25 per person)

MAH Music Stage

Headliners: Blue

12.25pm Duane Forrest

1.05pm Rock Choir

1.55pm Duane Forrest

2.15pm Rock Choir

2.35pm The Mysteries

3.35pm Marylebone Jelly

4.25pm Caitlin McCarthy Band

5.15pm Marylebone Jelly

6.30pm Blue