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 and frequent chef demonstrator at Foodies Festival.
Scale, fillet and pin bone the bream. Refrigerate until required.
Pick the leaves from the basil and coriander and roughly chop. Warm the olive oil to approx 45-50ºC. Add the stalks from the basil and coriander, crushed coriander seeds plus finely grated zest of ¼ lemon. Infuse for 30 min.
Wash the tomatoes. Cut into quarters. Using a sharp knife remove the seeds and skin. Cut into a neat dice.
Pod and blanch the fresh peas and broad beans separately. Pop the broad beans from the outer husk, add to the blanched peas.
Cut the little gem lettuce in half. Wash with cold water to remove any soil. Dry with absorbent kitchen paper.
Peel and trim the asparagus. Cook in boiling salted water until tender. Refresh in ice water. Allow to cool and drain. Reserve until required.
Mix the peas, broad beans and diced tomatoes, strain over the infused oil. Add the herbs.
Correct seasoning with salt, pepper and lemon juice. Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Gently place the fish fillets skin side down. Season with salt and pepper. Cook over a medium heat for approx 2 minutes until golden. Using a spatula / fish slice carefully turn the fish onto the flesh side. Add a squeeze of lemon and remove from the heat. Leave to stand for 2-3 minutes.
Heat a heavy bottom pan over a medium heat. Add a teaspoon of oil.
Place the gem lettuce cut side down. Season with salt and pepper. Fry to a golden colour. Carefully turn over and cook for a further minute. Heat the asparagus in the pan with the cooked gem.
Place the warmed asparagus and roasted gem onto a serving plate. Spoon around the peas, broad bean and tomato mix. Place cooked bream onto the centre of the plate and enjoy!
SZECHUAN CURED SEA BASS WITH KOHLRABI, TOMATO AND PASTIS DRESSING
For the salt-baked kohlrabi
1 kohlrabi
150g rock salt
160g flour
60g water
1 egg
2 tbsp fennel seeds
2 tbsp chopped fennel tops
For the cured seabass
1 fillet wild seabass
300g table salt
1 tsp Szechuan pepper
1 lemon. zested
For the tomato and pastis dressing
100g caster sugar
100ml sherry vinegar
200ml tomato water
60ml olive oil
50ml pastis
For the horseradish creme fraiche
100g creme fraiche
1/2 tsp fresh horseradish
Start by mixing all of the ingredients together for the salt crust in a stand mixer. Once everything is combine into a smooth dough, allow it to rest in the fridge for 30 minutes.
While the dough is resting, take the skin off the seabass, rub lemon zest and Szechuan pepper on the skin and cover with salt. Allow this to cure for 30 minutes. Then rinse off thoroughly.
Take your salt dough out of the fridge, then roll it out with a rolling pin to about 1cm thick. Then, cover the kohlrabi completely, and put it in the oven at 190 degrees. You want the internal temperature of the kohlrabi to reach 90-95 degrees. Once it has reached this temperature, take it out of the oven and allow it to cool down while still inside the salt crust.
Next, blend your tomatoes with a pinch of salt until they turn into a puree. Remove them from the blender, and squeeze the liquid out through a cloth to have only the tomato water remaining.
Then, in a medium size saucepan, add your sugar and turn the heat on to a medium level. Once the sugar is a golden brown, deglaze with the tomato liquor, vinegar and pastis. Allow it to reduce by half, and the let it cool down. Once cool, place in a bottle with the oil and shake to make the dressing thick.
For the horseradish creme fraiche, use a fine zester and grate the fresh horseradish into the creme fraiche, and mix thoroughly.
KASAE FRASER was a finalist on MasterChef: The Professionals 2023.
See Kasae in the La Española Chefs Theatre on Sunday 21 July at 1pm
GRILLED LOBSTER WITH FINES HERBES
Serves 4
2 x 750–800g lobsters, cut in half
15g butter, melted
Salt and freshly ground black pepper
175ml fish stock
½ tsp fish sauce
2 tsp lemon juice
50g unsalted butter, cut into small pieces
1 tsp each chervil, chives, parsley and tarragon, chopped
For the fish stock
1kg fish bones, such as lemon sole, brill and plaice
1 onion, chopped
1 fennel bulb, chopped
100g celery, sliced
100g carrot, chopped
25g button mushrooms, sliced
1 sprig of thyme
2.5 litres water
To make the fish stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve, and use as required. If not using immediately, leave to cool, then chill and refrigerate or freeze.
For the lobster, preheat the grill to medium-high. Put the lobster halves on to a baking tray or the rack of the grill pan. Brush the meat with melted butter and season with a little salt and pepper. Grill for 8–10 minutes until cooked through.
Just before the lobster is ready, bring the fish stock, fish sauce and lemon juice to the boil in a small pan and boil for 1 minute. Whisk in the butter a piece at a time to build up an emulsified sauce. Stir in the chopped herbs. Serve the lobster halves with the sauce spooned over.
YOVEN VIRASAMI is the Head Chef of Rick Stein Marlborough. See Yoven in the La Española Chefs Theatre on Sunday 21 July at 4pm
BEER BATTERED MONKFISH, SPICED TOMATO COMPOTE
For the compote
1 tbsp olive oil
1/2 small sweet onion, minced
1/4 tsp red pepper flakes
1/2 tsp ground cumin
1 can chopped tomatoes
1/2 cup strawberry jam
2 tbsp orange zest
3 tbsp red wine
3 tbsp balsamic vinegar
Pinch of salt
For the battered monkfish
40g plain flour
40g cornflour
1 tbs baking powder
90ml lager
90ml sparking water
1tsp turmeric
1ltr sunflower oil for baking
2 monkfish tails
JAY GEDDES is a private chef to the stars. See Jay in the La Española Chefs
Theatre on Saturday 20 July at 4pm
For the compote, heat olive oil in a medium sauce over medium-high heat. Add onions and sauté for 1-2 minutes until the onions soften. Add the cumin and red pepper flakes.
Add the remaining ingredients. Stirring occasionally, cook the mixture for 10-12 minutes until the liquid reduces and the mixture thickens. Add a pinch of salt or more to taste.
Serve warm or at room temperature. Allow the compote to cool completely before storing. The compote can be stored in an airtight container in the refrigerator for up to two weeks.
To make the battered monkfish, combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth batter.
Cut the monkfish into chunks, maybe 4/5 out of each. Dust in flour and straight into the batter, place in oil and cook until golden.
To serve, plate up the monkfish on a base of the compote. You can eat the compote at room temperature or slightly warm it up if you prefer.
THAI GREEN CURRY
For the Thai green curry paste
1 stalk lemongrass, crushed and chopped fine
1 lime, zested and squeezed juices
6 whole peppercorn, crushed
1 tsp coriander seeds, crushed
1 green chilli, fine chopped (with the seeds)
1 garlic clove, crushed and fine chopped
1 large shallot, peeled and chopped fine
3cm piece galangal or ginger, peeled and grated or fine chopped
2 lime leave left whole
1 bunch coriander leaves, chopped fine with the stalks on 25g shrimp paste (or chopped fine cooked prawns)
2 tbsp vegetable oil
For the egg noodles
1 large free range egg
100g plain flour
For the Thai green curry
2 heaped tbsp green curry paste
1 tin coconut milk
1 chicken breast with the skin and wing bone attached, diced or sliced
1 chicken stock cube (1/4pt water)
1 tsp fish sauce
1 tsp palm sugar
2 lime leaves
50g fine green bean, trimmed and sliced
1 pak choi, trimmed and torn
1 bunch Thai basil, chopped fine or torn
For the garnish
1 bunch coriander leaves, picked or torn
1 red chilli, sliced
1 spring onion, trimmed and sliced
1 lime sliced or quartered
Combine all the ingredients for the curry paste in a food processor or prepare by hand and mix together well. Chill, freeze or use it straight away.
For the egg noodles. Kneed the ingredients together by hand until a dough is formed. Cut the noodles by hand, having rolled the dough out with a rolling pin as thin as possible first (you can use a pasta machine if you wish and the spaghetti cutter attachment instead).
Cook the noodles in either boiling salted water, chicken stock or place directly into the Thai green curry 2 mins before serving.
To make the curry. add the coconut milk into a mediumsized thick-bottomed pan or wok along with the fish sauce, palm sugar and lime leaves.
When the coconut milk has reduced by half, add the diced or sliced chicken breast and the green beans. Cook for 2 to 4 mins until all the chicken has turned white in colour, then add the chicken stock.
Finally add the pak choi and Thai basil along with your fresh egg noodles and cook for 2 mins. It’s now ready to garnish and serve in a hot bowl or dish.
NIGEL BROWN brings his Nigel Brown Cook School to Foodies Festival. Join him for a hands-on cooking lesson for just £25
ELDERFLOWER CURED RIVER TEST TROUT, SCALLOP CEVICHE, CUCUMBER, PICKLED GINGER, NEW FOREST GOOSEBERRIES & LIME
For the elderflower cordial
20 heads of elderflower
1.5kg sugar
875ml water
2 lemons (zest & juice)
For the trout cure
250g salt
250g sugar
10g white peppercorns
10g coriander seeds
1 bunch of dill
6 limes juice and zest
2 tbsp elderflower cordial
1 trout (filleted, skinned & pin boned)
For the ceviche liquor
5 oranges
4 lemons
4 limes
1 tbsp salt
1 tbsp sugar
1 cucumber, peeled, deseeded and chopped
Pickled ginger
Handful gooseberries, peeled, deseeded and chopped
Nasturtium flowers and micro herbs to garnish
To make the elderflower cordial, bring water, sugar and lemon to the boil. Add elderflower and take off the heat. Cover and leave to infuse for 6-8 hours. Strain through muslin cloth.
For the trout cure, add all ingredients (except trout) to a blender and blend to a paste. In a dish, cover trout with cure paste. Cover the dish and leave in a refrigerator for 12 hours. Wash cure off and slice thinly when required.
For the ceviche liquor, juice and zest all fruit into a pan. Boil to dissolve salt and sugar. Cool and keep in fridge
Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the ceviche liquor, mix and leave for a good 2 hours or more until the scallops go opaque.
Remove from curing liquor and mix scallop with cucumber, pickled ginger and gooseberries.
Place trout fillets on to plate and top with ceviche mixture. Garnish with nasturtium flowers and micro herbs.
PHILLIP BISHOP is Head Chef of The Greyhound on the Test. See Phillip in the La Española Chefs Theatre on Friday 19 July at 4.30pm
STICKY BBQ TAMARIND CORN RIBS
8 sweetcorn cobs
4 tbsp vegetable oil
1 tbsp paprika
4 salad onions, finely sliced, to serve
1 tsp sesame seeds, to serve
For the tamarind sauce
50ml tamarind paste (for example Waitrose)
100ml ketchup
50g light brown soft sugar
4 cloves garlic
1 tsp paprika
1 tsp dried chilli flakes
50ml cider vinegar
½ tsp fine salt, to taste
Place the sweetcorn into a large pan of salted boiling water and boil for 15 minutes until tender. Meanwhile, put all the ingredients for the tamarind sauce into a high speed blender and blend until smooth.
Drain the corn cobs and set aside to cool completely. As the corn cools, put the sauce into a saucepan and bring to a simmer for 3-4 minutes stirring, until the garlic in the sauce has cooked out and has a more rounded flavour.
When cool, snap or cut each corn cob in ½ to make 16 short cobs. Carefully cut each cob into quarters using a large sharp knife. Preheat the barbecue. Put the quartered corn cobs, otherwise known as ribs into a
SHELINA PERMALLO is a MasterChef Champion and founded Lakaz Maman. See Shelina in the La Española Chefs Theatre on Saturday 20 July at 2pm
large dish, drizzle with the oil and sprinkle with paprika and toss well to coat. Cook on the barbecue for 8-10 minutes, turning frequently until hot through, caramelised and with an even char. They will start to curl.
Return the ribs to the large dish and spoon in the tamarind barbecue sauce. Toss until thoroughly coated. Move to a serving plate if you like, and sprinkle with the salad onions and sesame seeds, to serve.
JAZZ APPLE BIRYANI TM
400g basmati rice
2 tbsp coconut oil
1 bay leaf
4 cloves
4 cardamom pods
1 tbsp curry powder
1 red onion, finely sliced
1 tablespoon ginger puree
1 tablespoon garlic puree
1 plum tomato, finely chopped
25g fresh coriander, roughly chopped
1 medium carrot, peeled and thinly sliced
2 JAZZ Apples, cored and cut into 8
100g garden peas
100g sweet corn
600ml vegetable stock
1 lemon, juice only
Jazz Apples are proud exhibitors at Foodies Festivals around the country. Visit the Jazz Apples stand to find out more
Rinse the rice and soak in cold water for 20 minutes.
Meanwhile, heat coconut oil in a large pot over medium until it melts. Add the bay leaf, cloves and cardamom and fry for around 30 seconds, until fragrant.
Add onion and fry, stirring often, until they start to caramelise slightly.
Add ginger and garlic and continue frying for around 30 seconds until the raw smell dissipates. Add curry powder and stir for 30 seconds to toast (don’t let the curry powder burn).
Add the tomato and coriander. Reduce heat and cook for another minute or two until the tomato begins to break down.
Add the carrot and apple. Cook, stirring occasionally, for 5 minutes until the carrots and apple begin to soften.
Drain the rice and add to the pot, along with the lemon juice, peas and sweetcorn. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover bring to a boil. Reduce the heat to low and simmer for 20 minutes. Turn off the heat and leave the pan to stand for 15 minutes before removing the lid. Fluff up the rice and serve.
SMOKED BACON, CARAMELISED ONION & RED LEICESTER TART
Serves 4 – 6
150g smoked bacon lardons
150g red onions
150g Red Leicester cheese
2 tbsp balsamic vinegar
1 tbsp caster sugar
1 tbsp olive oil
Salt & pepper
180ml whole milk
180ml double cream
3 large eggs
1 pack shortcrust pastry
THOMAS FRAKE was the Champion of MasterChef 2020. See Thomas in the La Española Chefs Theatre on Saturday 20 July at 1pm
Heat an oven to 180°C fan. Line a loose bottom tart tin with shortcrust pastry. Top with baking paper and baking beads and blind bake for 15 minutes or so. Remove the paper and beans and cook for a further 15 minutes until light golden brown.
In a frying pan over a medium heat, cook the bacon lardons until cooked through but not crispy.
Finely slice the red onions. In a saucepan over a medium heat, gently sweat the red onions in olive oil, with a pinch of salt, for 15 minutes. Add the balsamic vinegar and sugar, and simmer on low for a further 10 minutes until sweet and sticky.
Whisk together the eggs, whole milk, and double cream. Season with a pinch of salt. Scatter the cheese, bacon, and onions over the tart base, and then cover with the egg mixture. Bake at 180°C fan for 20 to 25 minutes, or until set.
CARROT AND ORANGE CUPCAKES
Makes 12
175g light soft brown sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
Zest of 1 orange
2 large free-range eggs
150ml sunflower oil
200g carrots
For the fresh orange buttercream:
250g slightly salted butter
500g icing sugar
Zest of 1 orange
2 tbsp orange juice
Preheat oven to and line a 12-hole muffin tin with large cupcake cases.
Grate the carrots using a large hole grater before wrapping tightly in food-grade muslin and squeezing out the excess liquid. In a large mixing bowl or stand mixer, combine your dry ingredients (sugar, flours, bicarbonate of soda, mixed spice and orange zest) and mix thoroughly.
Lightly the beat the eggs in a separate jug, before adding these, the sunflower oil and the grated carrot to the dry ingredients, mixing by hand until thoroughly combined.
Divide the mixture evenly between the cupcake cases and bake at the top of the oven for around 25-27 minutes (until the mixture stops bubbling or ‘singing’).
ROB BAKER-GALL is an awardwinning cake artist, baker, blogger and YouTuber. See Rob in the Pots&Co Cake&Desserts Theatre all weekend.
Allow the cupcakes to cool in the tin for around five minutes, before transferring to a wire rack to cool completely.
While your cakes are cooling, make your buttercream. Begin by creaming your butter until pale and smooth. Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next – the orange juice can be added at this point if the mixture is too stiff to work with. Finally, add the orange zest and mix through thoroughly.
When your cakes are fully cooled, use a piping bag with an open star tip to pipe a swirl of buttercream onto each cupcake, before decorating with a sprinkle of freshly chopped pecans. Once the buttercream has set, store in an airtight container for up to three days at room temperature.
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 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.
Star power
It’s a big weekend for MasterChef fans, as Foodies favourite and Champion Thomas Frake presides in the La Española Chefs Theatre on Saturday 20 July, where he’ll be joined by fellow winner Shelina Permalloo. Meanwhile, MasterChef: the Professionals finalist Kasae Fraser leads the day on Sunday. A fan favourite on the show, Kasae will be showing off the skills that took her to the top.
I’m spinning around
You’ll be grinning like the Cheshire Cat when you get your headphones on for our Mad Hatter’s Silent Disco. Our DJs will be spinning all your favourite pop hits, so make like the March Hare and go mad for it. Follow the white rabbit and don’t be late for this very important date.
Ring of fire
All rise
Fresh from their latest UK tour, the Blue boys are back together and it feels so good! See Duncan, Lee, Simon and Anthony performing live on the Musicians Against Homelessness stage on Saturday 20 July. 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.
FOODIES FESTIVAL EXHIBITORS
TATTON PARK · 12-14 JULY
Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.
All Things Cookie
allthingscookie.co.uk
Fancy cookies & ice cream? Then look no further! At All Things Cookie we’ll be serving hot gooey cookies, topped with Dylan’s local ice cream for the perfect festival treat. With 6 flavours to chose from including handmade fillings were so much more than just a cookie…
Artesian Waters
artesianwaters.co.uk
We source the finest mineral & spring waters that we can find and deliver to homes and businesses around Cheshire and surrounding areas. from around the world. Whether its from 280m beneath the earth or unique mineral composition there is always something special about the waters we offer, check us out!
The Authentic Kitchen
theauthentickitchen.co.uk
We can’t wait to see you at the Winchester Foodies Festival with our stuffed cookies, cookie pie and mini cookies with dips. Looking for gluten free, dairy free or vegan goodies to make your weekend? We can help! Head on over for our 100% coeliac safe range of treats!
Bake My Day
bake-my-day.co.uk
Bake my day is a home bakery specialising in Brownies, Cookies and Cupcakes all in a variety of flavours. I source most of my ingredients from a local Bristol farm and only use the best ingredients in all of my bakes. So, go on….bake my day!
Baked By Bridget
bakedbybridget.co.uk
Luxurious and indulgent bakes including brownies, blondies, cookies and cakes made in the beautiful city of Wells. Come and grab something delicious!
Beckfords Rum
beckfordsrum.com
Unleash your inner pirate with Beckford’s Rum Spirits! Discover an array of awardwinning spirits, including flavoured and dry-aged rums - ranging from 25-65% abv Award winning range of flavoured and aged rums/ Caramel, Coconut, Banana, Spiced, Aged, Delicious Rum Punch - Come and taste you wont be disapointed
Boundless
weareboundless.co.uk
Meet Boundless - the brand on a mission to get the nation gut happy! Always activated, loaded with gut friendly fibre & packed with mouth-watering flavours to get your tastebuds celebrating every crunch. It’s good mood food.
Braai Club braaiclub.co.uk
Gourmet caterers with over 30 years’ experience in the art of open fire cooking, Braai Club specialise in producing locally sourced, artisanal South African barbecued cuisine.
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.
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
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!
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.
Ezpresso Trading Limited
ezpresso.com
Hot coffee, cold brews and coffee cocktails, made effortlessly delightful. Ezpresso have created a revolutionary liquid coffee experience that
redefines your coffee rituals. This espresso in a bottle opens doors to a new world of possibilities, from hot brews to chilled delights and even tempting coffee-infused cocktails.”
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.
Fig & Fleur Ltd
figandfleur.co.uk
Fig & Fleur Ltd are excited to collaborate with John Paul Jones Rum for these events and to bring our customers rum based hand shaken cocktails and drinks.
Fontmell Smokehouse
fontmellsmokehouse.co.uk
Premier street food caterers, experts in crafting slow-cooked, smoked, and pulled delicacies. Serving Slow cooked, smoked & pulled meats in toasted brioche buns and the best LOADED FRIES.
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)
Gorse Knives
www.gorseknives.com
Originally trained in jewellery design, Alexander O’Neill makes unique kitchen tools under his brand, Gorse Knives. Each knife is unique and made to enhance a lifetime of cooking pleasure. Gorse Knives. Hand-forged in Hampshire.
Gourmet Poke gourmetpoke.com
Step into the flavourful world of Gourmet Poké, where every bite is a taste sensation! Founded in 2023, our company was born out of a love for scrumptious and healthy eats. Picture award-winning Poké bowls bursting with vibrant flavours, all lovingly crafted from topnotch plant-based ingredients, and yes, entirely made without gluten! Stay tuned as we dream up more delicious adventures and sprinkle joy wherever we go. Life’s a delicious adventure, and bland is simply not our style. We’re here to redefine the definition of ‘healthy’ and leave you with that feel-good feeling.
FOODIES FESTIVAL EXHIBITORS
TATTON PARK · 12-14 JULY
Hunter
& Bean
hunter bean.co.uk
Decadent brownies & other delicious sweet treats… Come and visit us for a cheeky treat. If you eat with your eyes closed the calories don’t count! Deliciously baked goods! Come and try our bestselling Baxter’s brownies, cookie pies & other treats that we have on offer. We look forward to seeing you.
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!
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.
Lodoland
lodoland.co.uk
Lodoland specialises in dessert treats. Our flagship product is a Polish twisted ice cream with a unique consistency - a must-try
during summer! We also offer delicious waffles - soft on the inside yet golden crispy on the outside. Combine with your favourite toppings for a mouthwatering delicacy.
Lyme Bay Winery
lymebaywinery.co.uk
Lyme Bay Winery is a small, dedicated company full of people passionate about producing delicious and awardwinning drinks from our home in Devon. Come and taste through a selection of our hero products at our Marquee or maybe in one of tasting theatre events.
NAAKAA-THE FOODIES CORNER
naakaa.co.uk
With 17 years immersed in Britain’s food scene and globetrotting adventures, I’m primed to fuse diverse flavours at NAAKAA. From Hong Kong’s seafood markets to Mumbai’s bustling lanes, I’m on a mission to unite cultures through tantalising savouries. Join me for a culinary journey where friendships flourish and tastes harmonise.
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.
NoLo Cocktails nolococktails.co.uk
NoLo Cocktails & Bars provides an excellent range of alcohol free cocktails and drinks from their horse box bar at festivals and events. Alcohol free cocktail subscription and gift boxes are also available for delivery straight to your door.
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!
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.
Oxford Chock Shop chockshop.co.uk
Here is a little bit about us, we are an artisan chocolate brownie company!! We have so many unreal flavours and
varieties to choose from, sumptuous salted caramel, oozy double choc and the Chock overload which is a chocolate lovers kryptonite!... We have 3 different gluten free options as well as two vegan brownies! Did I also forget to mention… that we serve them with warm chocolate sauce and cream... It’s EPIC! In the summer we sell our brownies with delicious fresh local strawberries!!
Packed
instagram.com/stories/ packedsandwiches/ Try the classic Chicago-style ITALIAN BEEF SANDWICH. Hot succulent sliced beef packed into a bread roll and dunked into its own rich gravy! Each one comes topped with a traditional giardiniera (spicy vegetable pickle) and other tasty extras. Get your napkins ready… because it’s going to get juicy!
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.
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).
Pull The Other
One instagram.com/pull. theotherone
Our homereared, heritage and slow cooked meats come from our family farm in Rudry. All of our meat is marinated , and cooked ‘slow and low’ for at least 12 hours for the most succulent and flavoursome meat. Served with homemade coleslaw, salad and sauces.
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.
Rutab
rutab.co.uk
Rutab bring you the finest Jordanian Medjool Dates. Taste of The West gold award winners who are excited to introduce you to their world of luxury filled and chocolate covered Medjool Dates. What are you waiting for?
Stalwart Crafts
stalwartcrafts.com
Stalwart Crafts provide rustic leather aprons for cooking enthusiasts whether they’re a BBQ fanatic or a Michelin star chef. They source our leather from dairy farms throughout the UK, Italy, and Northern Europe. The hides are a by-product when the cows are eventually
butchered for their meat. The skins are tanned in their partner tannery in Walwijk, the Netherlands, before the leather is taken to their workshops - one in London, and one in Walwijkwhere their skilled craftspeople make the aprons by hand. T 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!
Sweet Little Things
sltbath.co.uk
Sweet Little Things are a family run bakery in Bath offering choux buns, cupcakes, macarons, cookies, birthday cakes and afternoon teas in the centre of Bath and also offer national delivery.
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.
Wine That’s Fruit
winethatsfruit.com
Wine That’s Fruit offers you exciting new British wines made from fruits other than grapes. They are vegan friendly, naturally gluten-free and contain no additives or added sulphites. They are served up only in cans to help save our planet and are ready to drink wherever you are.
Theatre Timetable friday 19 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 Nigel Brown, Nigel Brown Cook School
4.30pm Phillip Bishop, Greyhound on the Test
5.30pm Gary Moreton, Nosh Box
6.30pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
2pm Brilliant Bagels with Larah Bross
3pm Rob Baker-Gall, Mr Baker’s Cake School
4pm Jodie’s Cookies
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 2pm, 3pm, 4pm, 5pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
2.30pm The Best English Wines with Tom Surgey
3.15pm Summer Wines with Joe Wadsack
4pm Chapel Down
5pm Citrus Cocktails Through Time and Space with Tom Surgey
6pm Summer Spirits with Joe Wadsack
7pm Modern Classic Cocktails with Tom Surgey
MAH Music Stage
Headliners: Symphonic Ibiza
1.50pm Rock Choir – Main Gate
2pm Carley Varley
3pm Rock Choir
4pm Caitlin McCarthy Band
4.50pm Rachel Chambers
5.45pm Number 7
7.30pm Symphonic Ibiza
Theatre Timetable
SAturday 20 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 Nigel Brown, Nigel Brown Cook School
1pm Thomas Frake, MasterChef Champion
2pm Shelina Permaloo, MasterChef Champion
4pm Jay Geddes, Private Chef
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
11.30am Brilliant Bagels with Larah Bross
12.30pm Science of Choux Pastry: Pandan Kaya Choux au Craquelin with Julia of CraggsCakes
1.30pm Rob Baker-Gall, Mr Baker’s Cake School
2.30pm Jack Sturgess, Bake With Jack
3.30pm Jodie’s Cookies
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!
3.15pm Cowboy Butter Tomahawk Steak
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
11.30am Wine That’s Fruit
12.30pm Summer Wines with Joe Wadsack
1.30pm The Best English Wines with Tom Surgey
2.30pm Lyme Bay
3.30pm Chapel Down
4.30pm Cocci vermouth – Sip, Stir, Spritz with Joe Wadsack
5.30pm Citrus Cocktails Through Time and Space with Tom Surgey
6.30pm Modern Classic Cocktails with Tom Surgey
Kids Cookery Theatre
Learn to Cook with Kiddy Cook
Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Blue
11am Rock Choir – Main Gate
11.50am Carley Varley
12.30pm Rock Choir
1.20pm Carley Varley
2pm Fond Of Rudy
2.50pm Galaxy Thief
3.50pm Marylebone Jelly
4.35pm Cutting Edge
5.25pm Rock Of The Pops
6.10pm Marylebone Jelly
7.30pm Blue
Theatre Timetable sunday 21 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 Nigel Brown, Nigel Brown Cook School
1pm Kasae Fraser, MasterChef: The Professionals Finalist
2pm Daniel Rogan, AO
3pm Andrew Du Bourg, Elderflower
4pm Yoven Virasami, Rick Stein
5pm Hot Chilli Challenge
Pots & CO
Cake & DESSERTS Theatre
12.30pm Science of Choux Pastry: Pandan Kaya
Choux au Craquelin with Julia of CraggsCakes
1.30pm Brilliant Bagels with Larah Bross
2.30pm Rob Baker-Gall, Mr Baker’s Cake School
3.30pm Jodie’s Cookies
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!
3.15pm Cowboy Butter Tomahawk Steak
4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice
Nigel Brown Cook School
Sessions at 12pm, 1pm 2pm, 3pm, 4pm
Learn how to make authentic Thai Green Curry (£25 per person)
Drinks Theatre
11.30am Wine That’s Fruit
12.30pm Summer Wines with Joe Wadsack
2.30pm Summer Spirits with Joe Wadsack
3.30pm Chapel Down
Kids Cookery Theatre
Learn to Cook with Kiddy Cook Sessions at 12pm, 1pm, 2pm, 3pm, 4pm
MAH Music Stage
Headliners: Sister Sledge
11am Rock Choir – Main Gate
11.50am Two Ways Home
12.30pm Rock Choir
1.15pm Two Ways Home
1.55pm The 45s
2.55pm Funk Odyssey Band
3.40pm Bodacious
4.35pm Rock Of The Pops
5.15pm Funk Odyssey Band
6.30pm Sister Sledge
Scan the QR code to visit www.sistersledgelive.com for more Foodies Festival dates, new music and more
