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.
Swiss Chard Vichyssoise with Sun-Dried Tomato Crostinis
Vichyssoise, a velvety and luxurious soup, finds a new twist in this recipe by incorporating the earthy flavours of Swiss chard. With the addition of La Española’s extra virgin olive oil, this dish gains a touch of Mediterranean richness.
Serves 4
For the Vichyssoise:
100g La Española extra virgin olive oil
300g chopped leeks
300g diced potatoes
800ml water
200g chopped spinach
For garnish:
Chopped hazelnuts
Black pepper
Black sesame seeds
Sprout tops
La Española extra virgin olive oil
For the crostinis:
La Española olive oil spray
8 slices of bread
1 garlic clove
25g sun-dried tomatoes
4 tablespoons of water
15g grated Parmesan cheese
For garnish:
Black sesame seeds
La Española extra virgin olive oil
In a saucepan over a low heat, combine the olive oil and the chopped leeks. Cook for 10 minutes, then add the diced potatoes. Cook for an additional 10 minutes, then add the water and chopped spinach. Continue cooking until the potatoes are tender. Blend with a blender until the vichyssoise is creamy and smooth.
Crostinis : Spray the bread slices with olive oil and toast them in a frying pan until golden and crispy. Rub them with the peeled garlic clove. Blend the remaining ingredients and spread onto the bread slices.
Serve the soup either cold or hot, garnished with chopped hazelnuts, black sesame seeds, sprout tops and drizzle over with La Española extra virgin olive oil, accompanied by the sun-dried tomato crostini’s.
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.
SUSSEX BAY BLACK BREAM, HAMPSHIRE ASPARAGUS, SAUCE VIERGE
Serves 4
2 wild black bream, 600-800g each, filleted
12 stalks purple asparagus
2 little gem lettuces
4 plum tomatoes
1 medium shallot
150g fresh pod peas
200g fresh broad beans
20 fresh basil
10 fresh coriander
10 coriander seeds - crushed
15 extra virgin olive oil
1 whole lemon
LEE PARSONS is Chef-Patron of The Parsons Table.
Scale, fillet and pin bone the bream. Refrigerate until required.
Pick the leaves from the basil and coriander and roughly chop. Warm the olive oil to approx 45-50ºC. Add the stalks from the basil and coriander, crushed coriander seeds plus finely grated zest of ¼ lemon. Infuse for 30 min.
Wash the tomatoes. Cut into quarters. Using a sharp knife remove the seeds and skin. Cut into a neat dice.
Pod and blanch the fresh peas and broad beans separately. Pop the broad beans from the outer husk, add to the blanched peas.
Cut the little gem lettuce in half. Wash with cold water to remove any soil. Dry with absorbent kitchen paper.
Peel and trim the asparagus. Cook in boiling salted water until tender. Refresh in ice water. Allow to cool and drain. Reserve until required.
Mix the peas, broad beans and diced tomatoes, strain over the infused oil. Add the herbs.
Correct seasoning with salt, pepper and lemon juice. Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Gently place the fish fillets skin side down. Season with salt and pepper. Cook over a medium heat for approx 2 minutes until golden. Using a spatula / fish slice carefully turn the fish onto the flesh side. Add a squeeze of lemon and remove from the heat. Leave to stand for 2-3 minutes.
Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Place the gem lettuce cut side down. Season with salt and pepper. Fry to a golden colour. Carefully turn over and cook for a further minute. Heat the asparagus in the pan with the cooked gem.
Place the warmed asparagus and roasted gem onto a serving plate. Spoon around the peas, broad bean and tomato mix. Place cooked bream onto the centre of the plate and enjoy!
VIETNAMESE RICE NOODLE SALAD WITH HALLOUMI
For the carrot pickle
1 carrot, julienned 3 tbsp rice vinegar
½ tsp sugar
Pinch of salt
For the dressing
2 tbsp fish sauce
1 small clove of garlic, crushed
1 red chilli, finely chopped (deseed if you prefer a milder heat)
2 tbsp lime juice (approx. 1½ limes)
1 tbsp rice vinegar
2 tsp sugar
1 tsp water
For the salad
100g vermicelli rice noodles
neutral oil, to fry 125g halloumi, cut into slices 1 tbsp sweet chilli sauce a handful of fresh mint leaves a handful of fresh coriander leaves
1 little gem lettuce
2 tbsp salted peanuts, chopped 1 lime, cut into wedges
Combine the ingredients for the carrot pickle in a bowl and set aside.
Cook the noodles according to the packet instructions, then drain and rinse. Set aside. Combine the ingredients for the dressing in a small bowl. Taste and add any extra fish sauce, lime or sugar as needed. Set aside.
Heat a non-stick frying pan over a high heat and add a drizzle of oil. When hot, add the halloumi and cook for 1 minute or so on each side, until golden. Turn off the heat, then drizzle over the sweet chilli sauce and coat.
To serve, divide the noodles, herbs, lettuce, carrot pickle and halloumi between two plates. Pour the dressing over the noodles and salad. Scatter over the peanuts and serve with wedges of lime.
Top tip
To make this dish vegan, use soy instead of fish sauce, and crispy fried tofu instead of halloumi
DOMINIQUE
WOOLF is the winner of the Great Cookbook Challenge.
The Asian Pantry by Dominique Woolf (Penguin Michael Joseph, £22) Photographer credit: Uyen Luu
SEAFOOD ORZO RISOTTO THALASSIKA ME KRITHARAKI
Serves 4
1 onion, diced
4 garlic cloves, sliced
360 g orzo pasta
1/2 teaspoon smoked paprika
160 g diced tomatoes
125 ml white wine
a pinch of saffron threads about 2 litres chicken stock
a small handful of finely chopped fresh flat-leaf parsley
a pinch of dried chilli flakes
a pinch of fennel seeds
200 g sliced squid
a couple of handfuls of live mussels or clams, cleaned a couple of handfuls of prawns
400 g firm white fish fillets, such as cod or monkfish, cubed
75 g petit pois
a splash of ouzo freshly squeezed juice of 1 lemon
salt and freshly ground black pepper
olive oil, for cooking and drizzling
In a large, deep-sided frying pan, fry the onion in a little olive oil for 5–10 minutes until soft but not coloured. Add half the garlic, the orzo and smoked paprika. Fry the orzo for a couple of minutes before introducing the tomatoes, wine and saffron to the pan.
Reduce the wine until almost gone, season, then add half the stock. Simmer gently, giving it an occasional stir, until the stock is absorbed. Add the rest of the stock in batches until the orzo is cooked through, but has a tiny bit of chewiness; this will take around 20–30 minutes. You may need a little less or more stock depending on the size of your orzo. It will thicken as it cools, so keep some stock by in case you need to loosen it later. Once the orzo is done to your liking, remove it from the heat. Add most of the chopped parsley and the chilli flakes and let it rest. (At this stage, you already have a simple kritharaki that makes a perfect side dish.)
Orexi! by Theo Michaels, published by Ryland Peters & Small (£18.99)
Photography by Mowie Kay
© Ryland Peters & Small
Next, add a little olive oil to a clean pan, add the fennel seeds and the remaining garlic to warm through. Introduce the shellfish and fish to the pan and fry for 1 minute. Add the petit pois and a tablespoon or two of water and cover to cook the seafood for just a few minutes. Remove the lid and let any residual water evaporate, discarding any mussels that do not open. Add a splash of ouzo and reduce until almost gone. Remove from the heat and pour the entire contents into the cooked orzo and fold through.
Add a little more stock if it’s too thick. Taste for seasoning, pour onto a large platter, scatter with the remaining chopped parsley, a drizzle of olive oil and a small squeeze of lemon juice.
THEO MICHAELS appeared on BBC TV’s MasterChef which spurred him into giving up corporate life to become a chef. See Theo in the La Española Chefs Theatre on 7 July.
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’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.
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 KOCHHAR is a TV mainstay and head of the Atul Kochhar Restaurant Group. See Chef Kuldeep of Essence by Atul Kocchar in the La Española Chefs Theatre at 3.30pm on 5 July
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
TUNBRIDGE WELLS · 5-7 JULY
BRAZIL NUT CHOCOLATE TORTE
200g dark chocolate (preferably 70% cocoa)
200g unsalted butter
200g granulated sugar
6 medium eggs
200g finely ground Brazil nuts
50g roughly chopped Brazil nuts
Vanilla flavouring (vanillascented sugar, natural vanilla paste, or scraped seeds from a vanilla pod)
1 tbsp of amaretto liqueur (optional)
Preheat your oven to 160°C. Grease a 24cm round springform or loose bottom tin with butter and line it with a cartouche of baking paper. To make a cartouche fold a 12-inch square of baking paper into quarters and cut the outer edge straight. You will be left with a rough circle that you can press into the baking tin, leaving the edges rough so that you get the crinkled effect once the cake is cooked.
If you don’t have ground Brazil nuts, grind them finely using a food processor. Just be careful not to grind the nuts too much as the oil will start to release. You want a dry sandy consistency. You can also substitute 100g brazil nuts for 100g ground almonds in this recipe and get the same results with a slightly milder nutty flavour.
In a double boiler or using a heatproof bowl set over a pot of simmering water, melt together the butter and chopped chocolate until smooth. Set aside to cool for 5 minutes. While the chocolate mixture cools, prepare the eggs. In a large mixing bowl, beat the whole eggs with the granulated sugar until pale and fluffy, about 5 minutes. This is called a sabayon. Add a splash of vanilla flavouring of your choice and
amaretto if you are using it. Gradually pour the slightly cooled chocolate and butter mixture into the beaten eggs, stirring constantly until well combined. Gently fold in the ground almonds until evenly distributed.
Pour the batter into the prepared springform pan or loose bottom cake tin and sprinkle with chopped brazil nuts.
Bake in the preheated oven for 30-40 minutes, or until the cake is set around the edges but still slightly soft in the centre. Allow the cake to cool in the pan completely.
Once cooled cut the cake by dipping a knife in boiling hot water and wiping it dry on a teatowel or kitchen roll for a neat, clean slice. Serve slices of the torte with a splash of fresh cream or almond liqueur on the side and enjoy the rich, decadent flavour.
LUISA PRINGLE is the owner of Love From Luisa.
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.
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.
DANIELLE MAUPERTUIS is a vegan executive pastry chef and author. Vegans Deserve Better Than A Fruit Salad freefromdesserts.com/books
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
TUNBRIDGE WELLS · 5-7 JULY
KALE, SUGAR SNAPS, RADISHES, PISTACHIOS AND CECINA SALAD
1 handful kale, sliced
1 handful green beans
100g cooked chickpeas
3 sprigs basil
2 tbsp pistachios, peeled
50g smoked Spanish Cecina beef, finely diced
50g fresh requeson cheese (ricotta will do)
100ml extra virgin olive oil
1 lemon, zest and juice
Sprinkle chili flake
Salt
In the smallest saucepan you have over the lowest heat you have, drizzle with half the olive oil and add the pistachios and the Cecina. Let it come to a point when you see it is starting to fry very gently and turn of the heat. Set it aside.
Place a small saucepan full of water over high heat and bring to the boil. Add the green beans and cook for 3 to 5 minutes depending on the thickness and plunge in cold water. Drain and pat dry.
Cream the fresh cheese in a food processor for about 15 seconds with a couple of tbsp of water, a drizzle of oil and a squeeze of lemon.
OMAR ALLIBHOY is The Spanish Chef and founder of Tapas Revolution. See Omar in the La Española Chefs Theatre at 12pm on 7 July
Place the kale, green beans, chickpeas in a bowl and toss them with the lemon juice, the pistachios and Cecina dressing and a pinch of salt.
Smear a bed of the fresh requeson cheese on a plate. Pile the salad in the middle, drizzle extra virgin olive oil and sprinkle with the chili flake and the lemon zest
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
Going green
Join celebrity chef
5 star reviewed 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.
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.
Mysterious chef
Peter Andre might be best known for his music career, but he’s also a passionate home cook on a mission to transform healthy eating. His latest book, #ItsFine, aims to help everyone eat the things they enjoy and lose weight at the same time. Peter will be joined on stage in the La Española Chefs Theatre by MasterChef Champion Dhruv Baker, who will be sharing his own tips and tricks all day alongside local and celebrity chefs.
I’m spinning around
You’ll be grinning like the Cheshire Cat when you get your headphones on for our Mad Hatter’s Silent Disco. Our DJs will be spinning all your favourite pop hits, so make like the March Hare and go mad for it. Follow the white rabbit and don’t be late for this very important date.
Ring of fire
All-American Girl
Travelling all the way from the USA to headline the Foodies Festival tour, Kathy Sledge will be bringing the legendary sounds of Sister Sledge to Tatton Park on Sunday 7 July. From We Are Family to He’s the Greatest Dancer, it’s time to get Lost in Music and boogie the night away.
Learn all about the latest and greatest fire cooking and barbecue methods alongside expert James Brace at the Lumberjaxe Fire Stage. You’ll be well on your way to Flavour Town with delicious recipes like Cowboy Butter Tomahawk Steak and Perfect Pulled Pork. Gain a burning passion for BBQ and go from soggy sausages to fiery perfection with inspiration from the Lumberjaxe crew.
FOODIES FESTIVAL EXHIBITORS
TUNBRIDGE WELLS · 5-7 JULY
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
Booyah Vitality
booyahvitality.co.uk
BOOYAH Kombucha, an awardwinning brew from Hastings, epitomises taste excellence. Founded by a female nutritional therapist, it prides itself on 100% natural ingredients. A family-run endeavor, it marries tradition with innovation, crafting unique blends like GinBoocha. Taste the health, Feel the health with BOOYAH.
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.
Bramble Drinks Company
brambledrinkscompany.co.uk
Handcrafted Liqueurs - made from local hand-picked Sussex seasonal fruits. Sustainable, honest and totally delicious!
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.
Bubbles & BeansBubble Tea info@bubbles-beans.co.uk
We are a small family run business selling a wide range of fun and refreshing fruit and milk bubble teas with a selection of popping boba.
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
Cookie Queen
cookiequeen.uk
Artisan NYC Cookies
Sandwiched with Buttercream and Gooey Centres, including Vegan Options. Cookie Pies filled with thick chocolate spreads, biscuits and chocolate. All handmade in Cornwall and Delivered Free Nationwide!
Danny Nobrega
Worldwide food seller
instagram.com/dannynobrega_ We are a South American specialist in groceries , we also have soft drinks, spirits and snacks. Being born in
Venezuelan, I’m proud and passionate about having an vast variety of different products from my homeland. Venezuelan Rum, one of the best in the world such as diplomático, Pampero and others. We can deliver or post Nationwide UK. Try the exotic!
Delicious Miss Dahl
Facebook.com/ DeliciousMissDahl
Delicious Miss Dahl brings an array of sweetness to the table. From classic bakes to trending treats. The best quality ingredients minus the nasty and with lots of added love equals delicious.
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.
Foodilic
Restaurant
foodilic-westernroad.com
Foodilic is a family friendly restaurant, serving delicious food (Gluten Free, Halal chicken and beef, Vegetarian, Vegan). Nominated by BRAVO Award as one of the best “Eat Well for Less” and “Best Vegan” place to eat in Brighton!
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)
Isle of Bute
Smokehouse butesmokehouse.com
We have been proudly smoking Scottish Fish & Fayre on the West Coast of Scotland since 1888. Each part of our process is artisanal. Our smokers, located on the idyllic Isle of Bute, hand cure, smoke and slice our product to perfection, Using our 130-year-old kiln, as seen on Rick Stein’s Food Stories.
JackRabbit Brewing Co.
jackrabbitbrewing.co.uk
Essex/Suffolk based craft brewery, Jack Rabbit, brew a core range, composing of Lager, New England Pale Ale, Hazy IPA, and a Pale Ale, ‘College Hop Out’. We also continually brew one off beers, ranging from Fruit Sours to West Coast IPA’s and Stout. We recently introduced our Micro NEIPA ‘Low Rider’ at 2.5% ABV. With creative labelling to match.
JAZZ Apple jazzapple.com/uk
Perfectly sized and just right for on the go, at school, around home, or in the office, JAZZ™
Apples are bursting with crisp, tangy-sweet flavour and always refreshing. Originating in the beautiful orchards of New Zealand and now grown by specially selected growers in the UK, they are the ideal snack apple and were voted the ‘UK’s Tastiest Apple’ at the National Fruit Show this year. JAZZ™ is an everyday, delicious, fresh natural lift, just when you need it. Perfect on their own as a healthy snack, their balanced flavour means they work fantastically in a host of recipes too! #itsjazztime
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% human-quality 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!
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
FOODIES FESTIVAL EXHIBITORS
TUNBRIDGE WELLS · 5-7 JULY
your local Foodies Festival this summer.
Loire Valley Wines
vinsvaldeloire.fr/en
Discover the wines of the Loire Valley region with a free minitasting of a small sample of the 50 appellations, 800km of vineyards roads and 350 cellars found in the beautiful Loire Valley.
Lucelas Premium Spirits
lucelas.co.uk
The exquisite, hand-blended Premium Chocolate & Rum Spirit Drink is a rhapsody of rich, warming rum and silky, decadent chocolate that elegantly waltzes on the palate and lingers in the memory.
Mallory Made
mallorymade.co.uk
It’s all about the fruit. Our liqueurs are made the traditional French way on our Leicestershire kitchen and are packed with fresh local fruit. We’ve got 7 delicious liqueurs to choose from along with a selection of seasonal fruit gins and vodkas. Come and have a taste!
Minna Stoneware uk
minna.uk
Our incredibly versatile stoneware ceramic grater is renowned for its durability, effortless cleaning, and ability to streamline your cooking,
leaving your kitchen clutterfree while minimising preptime. Handcrafted in the EU using non-toxic glazes and stoneware clay, minna stoneware grater plates are designed to be a high-quality, long-lasting option that combines functionality with aesthetics.
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.
Not Just Gin
notjustgin.com
Not Just Gin is a beautiful vintage horsebox bar which specialises in serving local artisan gins from Kent and Sussex! Come along and give our artisan gins a taste.
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 rave reviews on Instagram!
Peppered Palette Ltd
toadsweat.uk
Peppered Palette crafts an exhilarating blend of sweetness with a spicy kick. Our unique offerings include dessert hot sauces, frozen chili cheesecakes on a stick, spicy hot chocolate mixes, and chilli-flavoured ice creams, all designed to tantalize your taste buds with an unforgettable fiery twist.
Pitmaster
BBQ & Smokehouse pitmaster.uk
Since our establishment in early 2021, Pitmaster BBQ & Smokehouse has experienced remarkable growth and an overwhelmingly positive response from our customers. Our passion for exceptional food and dedication to creating memorable dining experiences have contributed to our success. Over the years, we have garnered a loyal customer base, and our restaurant on Wilmslow Road has become a go-to destination for barbecue enthusiasts and food lovers alike. The support and love we have received from the community have been invaluable, and we take immense pride in consistently delivering high-quality, mouthwatering dishes that keep customers coming back for more.
Portuguese Vinhos portuguesevinhos.uk
We are a family run business of wine advocates that specialise in importation and supply of Portuguese in D.O.C (Denominaca de Origem) and IPR (indicacao Proveniencia Regulamentada) Wines. 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.
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 .
Seagull Gin & Rum seagullspirits.co.uk
Our small batch artisan local edition gin is a traditional classic with Rosemary twist and is very smooth. Our spiced Caribbean rum is shipped over and then blended here. Secret spices are then added to reveal a smooth rum.This is a sipping rum that doesn’t need a serve and can be drunk neat like a good whisky or brandy.. Come over to the stall and try some.
SLY DOG Rum slydogrum.com
SLY DOG Rum is on a mission to elevate the spiced rum experience away from perceived snobbiness and outdated nautical themes. Instead, we produce gold award-winning spiced and flavoured rum that’s delicious, unpretentious and crafted for social beasts. In 2023, SLY DOG was crowned The World’s Best Spiced Rum at the World Rum Awards. In recent year there has been an increase in demand for premium within the rum category and SLY DOG is at the forefront of this change in consumer behaviour. Undeniably different, SLY DOG stands out from the crowd. Cutting through stereotypes, looking beyond pirates, parrots and palm trees and connecitng to a whole new generation of rum drinkers.
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 Walwijk - where 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!
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.
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!
Wicker Basket
wickerbasketdrinks.com
We are the UK’s first Tea Spritz company and our mission is to provide more delicious choices
of RTD (ready-to-drink) drinks in the most natural and ethical way possible and our basic concept of combining two of the UK’s most loved drinks- Tea and Alcohol showcases the tradition and some of the best produce that this country has to offer. We are creating a new British classic!
Willobeans
willobeans.co.uk
Barista Coffee, Smoothies, Ice Coffee, Frappes, Espresso Martini, Baileys Ice Latte, Ice Teas
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.
Wise Tree Oil
Limited
wisetreeoil.com
From the enchanting Stamatelou olive groves by Lake Korission, a blend of ancient Lianolia, planted by Venetians 800 years ago, and native Greek Koroneki. Hand-picked, cold-pressed, unfiltered, this ‘tree-to-bottle’ Extra Virgin Olive Oil captures Corfu’s essence, offering one of the world’s finest, purest, most fragrant oils available anywhere.
Theatre Timetable friday 5 july
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 Andras Roflics, The Warren
3.30pm Chef Kuldeep, Essence by Atul Kochhar
4.30pm Dhruv Baker, MasterChef Champion
5.30pm Robin Read, The Counter
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels with Larah Bross
3pm The Finest Fudge Co
5pm Larah Bross and Special Guests
Lumberjaxe Fire Stage
2.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa
3.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways
4.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create
5.15pm Cowboy Butter Tomahawk Steak –reversed-seared directly over coals and with our incredible Cowboy Butter
6.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
3pm Wine That’s Fruit
4pm Chapel Down Wine
5pm Ultimate Provence and Berne rose wines with Joe Wadsack
6pm Jeroboams wine merchant with Joe Wadsack
7pm Sherry… the new rock and roll? with Joe Wadsack
MAH Music Stage
Headliners: Symphonic Ibiza
2pm Rock Choir – Main Gate Local Choir
2.20pm Two Ways Home
3.20pm Rock Choir Local Choir
4.20pm h. eldritch
5.10pm The Coverups
6.00pm h. eldritch
7.45pm Symphonic Ibiza
Theatre Timetable
SAturday 6 july
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola
Chefs Theatre
12pm James Skelton, MasterChef
1pm Will Devlin, The Small Holding
2pm Joe Hill, The Table
3pm Peter Andre, #ItsFine with Dhruv Baker
4pm Allister Barsby, Michelin-starred Hide and Fox
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
12.30pm Brilliant Bagels with Larah Bross
1.30pm Olli’s Cakes
2.30pm The Finest Fudge Co
5.30pm Larah Bross & Special Guests
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
11.30am Spirits of Virtue with Joe Wadsack
12.30pm Ultimate Provence and Berne rose winewith Joe Wadsack
1.30pm Yotes Court vineyard – sustainable wines from Kent with Joe Wadsack
2.30pm Sherry… the new rock and roll? with Joe Wadsack
3.30pm Chapel Down Wine
4.30pm Wine That’s Fruit
Kids Cookery Theatre
Learn to Cook with Cookie Kitchen
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliner: Peter Andre
11am Rock Choir – Main Gate
11.50am Laura T
12.20pm Rock Choir
1.05pm Laura T
2.45pm Fond Of Rudy
3.45pm Rock Of The Pops
4.45pm Number 7
5.30pm Peter Andre
6.20pm Number 7
7.35pm Rock Of The Pops
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
Theatre Timetable sunday 7 july
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 Omar Allibhoy, The Spanish Chef
1pm Patrick Hill, Thackeray’s
2pm Adam Turley, The Old Bank
3pm Alex Webb, MasterChef: The Professionals Champion
4pm Gold, Gordon Ramsay’s Next Level Chef
5pm Theo Michaels, MasterChef
6pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
1.30pm Olli’s Cakes
2.30pm Orange Spritz Trifle with Next Level Chef’s Gold
3.30pm The Finest Fudge Co
4.30pm Souffle with Patrick Hill, Thackerays
5.30pm 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 – reversedseared 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 Spirits of Virtue with Joe Wadsack
1.30pm Wine That’s Fruit
2.30pm Ultimate Provence and Berne rose wine with Joe Wadsack
3.30pm Chapel Down Wine
4.30pm Yotes Court vineyard – sustainable wines from Kent with Joe Wadsack
5.30pm Sherry… the new rock and roll? with Joe Wadsack
Kids Cookery Theatre
Learn to Cook with Cookie Kitchen
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Sister Sledge
11am Rock Choir – Main Gate 12pm Duane Forrest
12.45pm Rock Choir
1.35pm Duane Forrest
2.30pm The Ogretones
3.30pm Funk Odyssey
4.20pm Fnkhaus
5.10pm Funk Odyssey
6.30pm Sister Sledge
Nigel Brown Cook School
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)