Northampton Winter Food Festival 2017

THE COUNTY CRICKET GROUND, NORTHAMPTON 11 - 12 NOVEMBER 2017

WWW.WINTERFOOD.CO.UK FEATURING MASTERCHEF FINALIST GIOVANNA RYAN

Our Charity For 2017

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www.winterfood.co.uk

THE COUNTY GROUND, NORTHAMPTON

11-12 NOVEMBER 2017

Welcome to the essential guide for the second Northampton Winter Food Festival. We were thrilled that so many people came last year and had such a great time.

This year’s show promises to be even better with Masterchef finalist Giovanna Ryan, who graces our cover page, on the chef demo stage and extras like the 185 Cocktail Masterclasses, free gin tastings and an Indian cookery school.

You can find out about the gastronomic treats the show has to offer in the pages of this guide. If this is your second visit, you will notice the layout has changed slightly. The huge marquee is no longer on the outfield but nestling behind the stands on the Wantage Road side of the cricket ground.

We have some amazing exhibitors and fantastic local producers, showcasing the wonderful food and drink Northamptonshire has to offer. You can find them all listed in the back of the guide.

If you like food, there’s only one place to be on the weekend of November 11 and 12. The festival takes place at The County Cricket Ground in Abington Avenue where there is plenty of indoor space to keep you warm and dry.

As well a massive thank you to everyone who came last year and the volunteers who helped, we would also like to thank Northampton Borough Council and Love Northampton for their support in promoting the festival.

With very best wishes for another great festival, Crispin Slee Founder, Northampton Winter Food Festival

Last year, the festival raised nearly £500 to help the Northamptonshire Association for the Blind (NAB) and I had the immense pleasure of serving some of the people they help with Christmas dinner.

A meal out is a small thing for many of us, but for the blind and partially sighted in NAB’s care, it is a vital lifeline, offering companionship, conversation and relief from their everyday struggle.

We could never have been so generous without the help of the volunteers who roll up their sleeves and get stuck into running the event. We are always looking for more volunteers so if you can spare a few hours in November, we would welcome you with open arms.

Volunteering is fulfilling and fun, and leaves an abiding sense of self-satisfaction. Please email louise@winterfood.co.uk if you would like to volunteer. You get free tickets to the festival and a £5 food voucher as a thank you for your labours.

www.winterfood.co.uk

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CONTENTS

CONTENTS Eat, Drink and Make Merry ...............................................................6 Gin Tastings ..........................................................................................10 Carmela - The Flaming Success Story ..................................... 12 Recipe - Anelletti Pasta Pie ........................................................... 14 Foodies Lounge ..................................................................................18 Chef Demonstrations .......................................................................24 Cocktail Anyone! ...............................................................................30 Cookery Classes ...............................................................................32 Magee St Bakery ...............................................................................38 Exhibitors ..............................................................................................44 Perfect Wines for Christmas .......................................................49 The

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EAT, DRINK AND MAKE MERRY

EAT, DRINK AND MAKE MERRY

Northampton Winter Food Festival is the place to be if you like good food and drink, and if you want to get ahead for Christmas by buying some foodie gifts.

It takes place under cover at The County Cricket Ground in Abington Avenue with stalls in the indoor cricket arena and in a huge, heated marquee. A street food market will line the boundary edge, with boozy hot chocolate, mulled wine and spiced cider to warm your cockles.

On top of over 80 food and drink stalls, there will be foodie gifts, free chef demos, free tasting sessions and free talks in our Foodies Lounge.

We’re delighted to host some fabulous cooks on our chef demo stage this year, including Masterchef finalist Giovanna Ryan.

Giovanna made it down to the last three of the hit cookery show and will be doing two demonstrations on each day of the festival.

New for 2017 are the 185 Watling Street Cocktail Masterclasses, where you can learn to shake like a pro while sipping your own cocktail. Also new for 2017 are the free gin tasting sessions, hosted by award winning artisan gin makers Warner Edwards. You can learn all about gin and taste some of their stunning botanicals, including their new Honeybee gin, made with honey from Northamptonshire bees!

And alongside cookery classes for kids, adults will also be able to improve their skills by joining one of Anita Chipalkatty’s Indian cookery classes.

Catchpole Cellars will be running their free wine tasting sessions, offering the perfect selection for Christmas. Among the free talks in the Foodies Lounge will be Gary Bradshaw, Northampton’s only cheesemaker. He will reveal the secrets of his award-winning Cobblers Nibble.

If you’re taking the kids, there are paid-for cookery classes to help keep them entertained while you shop!

FOOD AND DRINK STALLS

There will be over 80 food, drink and gift stalls for you to browse, including a street food market with flavours from around the world, and vegan and gluten-free food.

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CHEF DEMOS

We’ve got some fabulous chefs on the chef demo stage, including Northampton’s Queen of Italian cuisine, Carmela Sereno Hayes, and Masterchef finalist Giovanna Ryan. For the full line-up, please see Pages 24 – 27.

FOODIE TALKS

As well as our chef demos, we have a series of food talks from heroes of the local food scene in our Foodies Lounge. And if you’re lucky, you might even get a free sample or two while you’re listening. Please see page 18 for more information.

STREET FOOD MARKET

A wealth of flavour awaits in our street food market which lines the boundary edge. Grab a Pork Belly Bento Bao from Clucking Oinks or fill your face with an amazing griddled toasted cheese sandwich from Good Times Café. Finish off with one of Spain’s finest exports – churros and chocolate!

GIN TASTING

Northamptonshire’s multi award-winning gin producers Warner Edwards will host the free gin tasting sessions. They will take you on a journey into the world of gin, it’s history and explain the different methods that make one gin so different from another.

There will be a chance to try some free samples from the Warner Edwards range, which includes their Harrington Dry, Harrington Sloe, Elderflower Infused and Victoria’s Rhubarb gin, and their new Honeybee gin.

The talks also take place in the Foodies Lounge and last for 30 minutes. Places are limited so please get there early to reserve your seat.

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EAT, DRINK AND MAKE MERRY

EAT, DRINK AND MAKE MERRY WINE TASTING

Catchpole Cellars will be hosting their everpopular free wine tasting sessions. Please see page 49 for more information. The sessions take place in the Tasting Lounge. Places are limited so please get there early to reserve your seat.

185 WATLING STREET COCKTAIL MASTERCLASSES

185 Watling Street in Towcester will be running a series of Cocktail Masterclasses at this year’s winter food festival. Learn to shake like a pro while you enjoy a crafty tipple. Tickets are £10 (excluding booking fee) and you get to make two cocktails, both of which are yours to drink. To book tickets, please visit: www.winterfood.co.uk

KIDS COOKERY CLASSES

Led by Rachel Wilson from the Cookery Doodle Doo cookery school, these classes offer some hands on foodie fun for kids. They will run over both days of the festival.

Kids can either make some Firework Truffles or Festive Trifle. The classes run for 30 minutes and cost £5. They are suitable for children aged three and above. Under fives will require supervision.

Please see page 32 for more information.

INDIAN COOKERY CLASSES

Hosted by Anita Chipalkatty from Hobby Cooks in Northampton, the classes provide the chance for you to improve your Indian cookery. They take place twice a day, at 11.15am and 2.15pm, in the Hevey Suite. Please see page 32 for more details.

The classes cost £10pp and can be booked online in advance via: www.hobbycooks.co.uk

LIVE ENTERTAINMENT

There will be live entertainment to keep you company while you tuck into your grub from the street food market.

OPENING TIMES

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The festival takes place on Saturday November 11 and Sunday November 12. It will open at 10am on both days, and close at 6pm on Saturday and 5pm on Sunday. www.winterfood.co.uk

BAG CRECHE

There’s no need to lug your shopping bags around the festival all day - simply check them into the Bag Creche at the Information Point by the entrance. There’s no set charge, all we ask is that you make a donation to charity. Last year, the Bag Creche helped to raise nearly £500 for the Northamptonshire Association for the Blind (NAB).

It helped to pay for the annual Christmas lunch for the blind and partially sighted people that NAB assists locally. Gatherings like the lunch make a real difference to their lives.

PARKING

All cars can park for free on Abington Park, a short walk from The County Cricket Ground. Please follow signs for ‘Event Parking’. There is no public parking at The County Cricket Ground.

DISABLED PARKING

Disabled parking places can be booked in advance and will allow you to park right beside the festival.

These spaces are limited and you must bring your disabled parking permit with you on the day to confirm your reservation. To book, please email louise@winterfood.co.uk, providing your ticket time and the registration of your car.

TICKETS

Adults are £6 in advance or £8 on the day. Children over ten years are £3. Under tens go free.

Tickets can be bought online via our website at winterfood.co.uk.

ENTRANCE VIA ABINGTON AVENUE

Entry to the festival will be via the gates on Abington Avenue only. If you have not bought in advance, you can buy tickets on arrival at the Match Day ticket hut. If you already have a ticket, please go straight to the turnstiles.

DOGS

Sorry, but the event is not suitable for dogs and we are unable to accommodate them.

KEEP UP TO DATE

Check our website for updates and news about the festival: winterfood.co.uk

www.winterfood.co.uk

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GIN TASTING

GIN TASTING

Is there no end to the wizardry at Warner Edwards? The hosts of our free gin tasting sessions have just launched their latest innovation – Honeybee gin.

It is made with honey from bees buzzing around Northamptonshire and guess what, you’ll be able try a little at the Northampton Winter Food Festival.

The honey is added after the gin has been distilled, giving it a honeysuckle aroma and silkiness on the tongue. It also boasts floral, zesty and spicy notes from the 28 natural botanicals, including grapefruit peel, hibiscus flowers and spices such as nutmeg and cinnamon.

Set up by two college pals in 2012, Warner Edwards have rapidly become pioneers in the world of gin. Their Victoria’s Rhubarb gin has been aped by the big boys, but nothing comes close to their artistry and botanicals.

With their Honeybee gin, they are also trailblazing new ground. It has been created in collaboration with the Royal Horticultural Society, a first in the world of spirits. Every bottle is sold with a packet of wild flower seeds to encourage the planting of bee-friendly gardens and spaces and the RHS receive a cut from each sale.

Tom Warner, founder of Warner Edwards, said: “We were stood in our botanical garden looking at all the bees hard at work and thought that’s it, that’s what our second botanical garden gin has to be Honeybee gin.

“It is a fantastic floral, zesty gin. The fresh honey gives it a wonderful sweet, honeyed feel on the back of palate. Why have we done it? We wanted to help the little bees in their mission to pollinate all the plants.

We need to support the little guys.”

Tom installed apiaries around the family farm in Harrington, where the distillery is based in a 200 year old barn, and contacted RHS, who will also provide honey for the gin from new hives in the gardens at RHS Wisley.

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Warner Edwards will be hosting the free gin tasting sessions at Northampton Winter Food Festival. They will take you on a journey into the world of gin, it’s history and explain the different methods that make one gin so different from another.

There will be a chance to try some free samples from the Warner Edwards range, which includes their Harrington Dry, Harrington Sloe, Elderflower Infused and Victoria’s Rhubarb gin, and their new Honeybee gin.

The talks take place in the Foodies Lounge at 12.30pm and 3.30pm each day and last for 30 minutes. Places are limited so please get there early to reserve your seat as we expect it will get buzzy!

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CARMELA

CARMELA

THE FLAMING SUCCESS STORY Carmela Sereno Hayes is Northampton’s answer to Nigella Lawson – sassy with flowing, flame red hair and a pout that wouldn’t look out of place on a front cover.

From small – almost accidental - beginnings, her cooking career is about to take off. Her first book, published in 2014, has sold 30,000 copies and is now breaking into the American market.

It is all a far cry from her previous career as a chiropodist.

Growing up in a large Italian family, Carmela spent her childhood at the apron strings of her mother Solidea and grandmother, Nonna Carmela.

As a wife and mother of four, she honed the skills gleaned from her upbringing cooking for the family. Feet, rather than food, paid the bills however.

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many of which are never seen outside of the Italian family kitchen, and are inspired by the dishes cooked by her own family.

She said: “The recipes use fresh, seasonal and inexpensive ingredients, creating delicious dishes the whole family can enjoy time and time again. These are the recipes I grew up with as a child and which were passed down from a mother to her sons and daughters through the generations.”

Her second cookery book, A Passion for Pasta, published in May, provides a fascinating insight into the cuisine of the different regions in Italy and has just launched in America.

Carmela said: “There are 20 regions in Italy and each one has its own pasta shape, which is paired with a particular type of sauce. For instance, Spaghetti is from Lazio near Rome, Penne from Naples and Tortellini from Bologna.

But back in 2011, almost out of the blue, she was inspired to pick up a metaphorical pen and write about food. She said: “I’d spent the day in the park with my four children. We were out for hours.

When we got home I cooked stir-fried prawns for my husband and pastina for the children.

“You would never see Spaghetti Bolognaise on the menu of a traditional Italian restaurant. Bolognaise is a heavy meat sauce normally paired with a large pappardelle style pasta. Spaghetti is normally served with a Carbonara sauce.”

“I put the kids to bed and that night, I just thought to myself, I’m going to write a blog about the day, so I did. I called the blog Carmela’s Kitchen and recipe Park Prawns and Pastina. I remember it like yesterday.”

Carmela is currently writing her third book, which combines seasonal ingredients from the UK with the chief components of Italian cuisine – pasta, gnocchi and risotto. “Seasonality and seasonal ingredients are a real passion of mine.”

To the rapture on a growing online audience, Carmela kept posting the recipes for family mealtimes and within a year, she took the plunge.

She gave up chiropody and starting cooking and writing full time.

Carmela shares her love of Italian cooking at the cookery classes she runs from her home in Northampton and also at the renowned Cucina Caldesi, a cookery school and restaurant in London.

Her first book, Southern Italian Family Cooking, is a treasure trove of ‘Cucina Povera’, which literally translates as ‘poor kitchen’, the food of the Italian south. It is a collection of over 120 rustic recipes,

The courses are tailored to suit the requirements of the participants who get to eat their creations, all washed down with a glass of Prosecco!

www.winterfood.co.uk

CARMELA

She also tutors professional chefs on making fresh pasta and runs regular supper clubs in conjunction with the Italian Shop in Northampton. It is £30 a head for four courses and they are so popular, they’re sold out until March!

Carmela was born in Bedford to Italian parents from Puglia and Molise, who migrated to the UK in the 1950s.

Her mother’s side of the family have returned home and she returns to Italy six times a year to find fresh inspiration.

Carmela said: “Writing is my inspiration. It drives me to develop new ideas and recipes.”

Carmela will be demonstrating her brand of Italian cooking on the chef demo stage at Northampton Winter Food festival at 1pm on Saturday and will be selling signed copies of her book afterwards.

Find out more about Carmela’s Kitchen, by visiting: www.carmelas-kitchen.com

www.winterfood.co.uk

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RECIPE

ANELLETTI PASTA PIE TIMBALLO DI ANELLETTI This recipe is from Carmela’s latest book A Passion for Pasta - a delicious and filling pasta pie, Italian comfort food that is perfect for Autumn.

I love the term ‘pasta pie’. It reminds me of the Dean Martin song ‘That’s Amore’, where he sang about pizza pie and pasta e fazzol; it’s a song that encompasses everything Italian, including the vital elements of love and food. Anelletti are small hoop-earring shapes, delicious in soups, but here they are embraced with a rich tomato and pea sauce and baked. This dish is said to come from the province of Palermo.

Preparation time 25 minutes Cooking time 2 hours 30 minutes Serves 4 450g anelletti pasta 3 tbsp olive oil 1 small onion, peeled and finely chopped 1 carrot, peeled and finely chopped 1 stick celery, finely chopped 2 garlic cloves, peeled and crushed 200g beef mince 200g veal mince 200g pork mince 200ml red wine 1 tbsp tomato purée 200g peas, shelled, or frozen 1 x 680g bottle passata 1 x 400g tin chopped tomatoes Small bunch of celery leaves, finely chopped 1 bay leaf A few marjoram leaves 10 basil leaves Salt and pepper to season 1 tbsp butter 3 tbsp breadcrumbs, lightly toasted 200g caciocavallo (firm Italian cheese) 125g mozzarella 60g Parmesan or pecorino

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CARMELA’S TIPS

I often add chopped boiled eggs into the pasta pie because I love eggs. If you are unable to find cacioc

RECIPE

for added texture and flavour– and just cavallo cheese, provolone is a good alternative.

1 Into a large saucepan, add the olive oil followed by the onion, carrot and celery.

Cook gently over a medium heat for around 5 minutes until softened.

2 Add the garlic, cook for an additional 2 minutes and stir.

3 Add all the mince to the pan and colour completely.

4 Squeeze the tomato purĂŠe into the red wine and stir.

5 Add the red wine to the mince, stir and allow the wine to evaporate, about 4 minutes.

6 Tumble in the peas (I use frozen peas straight from the freezer).

7 Pour the passata and tinned tomatoes into the mince along with the celery leaves, bay leaf, marjoram and basil. Stir and season with salt and pepper.

8 Allow the sugo (sauce) to cook over a medium to low heat for 2 hours, stirring occasionally, and check intermittently for seasoning.

9 Preheat the oven to 180°C (gas 4).

10 Bring a large pan of water to the boil. When boiling, salt well, add the anelletti and cook as per packet instructions, minus 4 minutes, as you will be baking this dish.

11 Butter a medium bakeware dish or pre-sprung cake tin (23cm diameter x5cm height).

12 Sprinkle the toasted breadcrumbs into the buttered dish, covering the base and sides.

13 Remove the bay leaf from the sauce.

14 Drain the pasta. Tip the pasta back into the saucepan, add two ladles of the sauce and stir. Ladle a layer of pasta into the dish or tin, sprinkle over a mixture of the cheeses then add another ladle of sauce.

15 Repeat until the dish is full and you have used up all of the sauce, finishing the top with sauce and cheese.

16 Bake for 30 minutes. If you have baked the pasta pie in a bakeware dish, then simply serve, but if you have use a sprung tin you should be able to turn it out gently. www.winterfood.co.uk

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FOODIES LOUNGE

FOODIES LOUNGE Welcome to our Foodies Lounge – fun, informative talks about food and drink from some of our local food heroes.

The talks are informal and free and if you’re lucky, you might even get a free sample. Be aware though - space is limited and seats are first come first served. You can find the Foodies Lounge in the marquee behind the stands on the opposite side of the cricket ground from the entrance on Abington Avenue. The talks run for 20 to 30 minutes.

Among the speakers is Alaric Neville, the man who led the team that saved Phipps NBC. He will take you down memory lane with a fascinating talk about the history of brewing in Northampton, which celebrates its 200th anniversary this year.

Ever the generous host, Alaric will also be offering samples of the brewery’s revived, historic ales Phipps, Ratliffes and the NBC range of beers.

Northampton’s only cheese maker Gary Bradshaw will be revealing the secrets of his success. He will also provide samples of his award-winning hard cheese – Cobblers Nibble. So you can a nibble a bit of Nibble while you listen.

The Foodies Lounge will also be the venue for Warner Edwards’ gin tasting sessions. Make sure you don’t miss out. See page 10 for more details about the gin talks.

OUR SPEAKERS WILL INCLUDE: ALARIC NEVILLE, PHIPPS NBC

Northampton born and bred, Alaric saved the town’s brewing heritage by salvaging the names of Phipps and NBC from the corporate graveyard.

Now installed in the Old Albion Brewery in Kingswell Street, Alaric and his brewing team are bringing some of Phipps’ most iconic beers back to life.

A font of knowledge, he will be Talking Brewing, telling the story of 200 years of brewing in Northampton from one small steam powered brewery to today’s mammoth Carlsberg lager plant and three independents.

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ANITA CHIPALKATTY – HOBBY COOKS COOKERY SCHOOL IN NORTHAMPTON

Anita runs Hobby Cooks Cookery School in Northampton and is an expert in Indian cooking.

She wants to inspire people to cook from scratch, giving them the skills to create great-tasting, healthy food. As well as speaking in the Foodies Lounge, Anita is running cookery workshops at the festival. See page 32 for more detail. Anita will be Talking Spices – offering an insight into taste, flavour and technique in creating your own spice blends, pastes and marinades.

BOB PRICE, CHILLIBOBS

Bob Price is an expert on chilli. He grows 10,000 chilli plants a year, encompassing 45 varieties, on a farm near Newark in Nottinghamshire. He and son Neal have been selling chilli plants, pods and home-made chutneys and sauces for five years.

They sell to the public, sauce manufacturers and use the home-grown chillies in their products.

Bob will be Talking Chilli - cooking with them for flavour rather than heat.

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‘Craft Cider production is more like wine making than beer brewing, it’s an art form that’s seasonally changing year on year’ Davey Chambers Harefields Craft Cider is a limited batch seasonal cider producer who understand that some things can’t be rushed. All Harefields Ciders are 95-100% English cider apple juice and matured for a minimum of six months. The Cidery has 50+ oak barrels and Jura Whisky casks to mature and add depth to the Ciders.

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UT O P T EE IST CU D K KL  N EC A CH

YOUR TWITTER FIVE A DAY Being active on Twitter multiple times a day is essential.

Below is a daily checklist of the five main activities that we would recommend.

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4. Check Twitter Moments and Trending content. Tweeting popular content will guarantee you extra followers 5. React to your notifications. Thank those who shared your content. Say “Hi” to your new followers. Always have the last word!

If you are struggling with content ideas, then feel free to download this eBook – 75 ideas of things to post www.green-umbrella.biz/post75 Ideally you should spend no more than 30 mins a day on Twitter. It is easy to get distracted on this platform, therefore set a timer, or just be aware of the “Oh this is shiny syndrome”

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GARY BRADSHAW, MAKER OF COBBLERS NIBBLE CHEESE

Gary turned his back on life as a deskbound Mac operator to launch Hamm Tun Fine Foods, the only cheese maker in Northampton. His first cheese Cobblers Nibble cheese – quickly became a local legend and has gone on to win a string of awards.

It is a hard English cheese made traditionally by hand with milk from a Northamptonshire Fresian herd. He also makes a soft cheese - Cobblers Nibble Gold, made from pasteurised cows’ milk and washed in Guilsborough Gold beer from Nobby’s brewery in Guilsborough - and a Northamptonshire blue.

Gary will be Talking Cheese, and providing some free samples.

LAURENCE CONISBEE, WHARF DISTILLERY

Drinks entrepreneur Laurence began distilling in 2011 – the same year his flagship cider became a CAMRA Champion cider. He started off – naturally – with apple brandy but his still now produces a full pantechnicon of spirits - rum, whisky, even beetroot vodka. Laurence recently took over Wakefield Estate farm shop in Potterspury where he sells his fine liquor along with a host of other goodies. He is turning the shop into a must for foodies with tastings and pop-up dining events.

Laurence will be Talking Spirits, revealing the tricks of the distillers’ trade and his penchant for using unusual ingredients to make hooch.

chocolate with fresh, seasonal ingredients to create delicious chocolates and truffles, bars and shapes.

FOODIES LOUNGE

FOODIES LOUNGE Nenette is based just over the county border in a village in South Leicestershire. She will be Talking Chocolate.

WARNER EDWARDS

Warner Edwards are a multi awardwinning artisan gin distillery based at Falls Farm in Harrington. They will take you on a journey into the world of gin, it’s history and explain the different methods that make one gin so different from another.

There will be a chance to try some free samples from the Warner Edwards range, which includes their Harrington Dry, Harrington Sloe, Elderflower Infused and Victoria’s Rhubarb gin, and their new Honeybee gin. See page 10 for more details.

TIMINGS: SATURDAY 11am 11.45am 12.30pm 1.15pm 2pm 2.45pm 3.30pm

Gary Bradshaw – Talking cheese Nenette Scrivener – Talking chocolate Warner Edwards – Gin tastings Anita Chipalkatty – Talking spices Alaric Neville – Talking brewing Bob Price – Talking chilli Warner Edwards – Gin tastings

SUNDAY

NENETTE SCRIVENER, NENETTE CHOCOLATES

Nenette is an artisan chocolatier who trained with some of the biggest names in chocolate including award-winning Swiss chocolatier Carlo Melchior whose chocolates you will find in Fortnam and Masons. She has been making her own chocolate for ten years and combines her tempered

11am 11.45am 12.30pm 1.15pm 2pm 2.45pm 3.30pm

Gary Bradshaw – Talking cheese Bob Price – Talking chilli Warner Edwards – Gin tastings Anita Chipalkatty – Talking spices Alaric Neville – Talking brewing Laurence Conisbee – Talking spirits Warner Edwards – Gin tastings

www.winterfood.co.uk

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Rugby Home Furnishings

Rugby’s Finest Furniture Store

25% OFF PARKER KNOLL SOFAS

LIGHTING

Rugby Home Furnishings 3 Albert Street, Rugby, CV21 2RZ

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www.winterfood.co.uk

www.rugbyhome.co.uk sales@rugbyhome.co.uk 01788 877250

Opening times: Tuesday–Saturday 10am–5pm

Muesli and

Breakfast Cereals

Herbs and spices

Huge gluten free range

Large organic selection

Massive vegan range

Healthy drinks

Honey

Spreads

Daily Bread

Old Laundry

Bedford Road

Northampton NN4 7AD

T: 01604 621531

E: northampton@dailybread.co.uk

dailybread.co.uk

Facebook:@DailyBreadNorthampton

www.winterfood.co.uk

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CHEF DEMONSTRATIONS

CHEF DEMONSTRATIONS

Cooking is a pleasure borne out of hard won experience. To ease the journey, take a seat at the chef demonstrations and learn from some of the area’s most celebrated gourmands.

We are delighted to welcome some wonderful local cooks to our chef demo stage this year who will share the benefit of their knowledge throughout the weekend. They will be joined by 2017 Masterchef finalist Giovanna Ryan, who wowed the judges with dishes inspired by her Italian grandmother.

The chef demonstrations take place hourly and are free. All the chefs wear microphones and the demonstrations are shown on large TV screens so you can see everything close up. They concentrate on using fresh, seasonal produce to prepare their signature dishes. Simply pull up a chair, sit back and absorb.

Katie Johnson from Wot’s Cooking hosts the demo stage. Katie is a farmer turned broadcaster and writer, who worked as a presenter and producer for the BBC for 15 years. The running order for 2017 is:

SATURDAY 11AM: MILTON KEYNES COOKERY SCHOOL Milton Keynes Cookery School offers inspiring and practical cookery courses in their purpose built kitchen on the edge of Milton Keynes.

Spilt into two brands, Inspired Gourmet offers Cookery Classes, Kids Cookery, Private Parties and Corporate Team Building. Mountain Chefs teaches the skills needed to become a chalet chef / host, and gives all the support needed to secure a Seasonaire role. Whether you are looking to do a cookery class, private party or cooking event, they offer a memorable experience, and are passionate about food and cooking. www.inspiredgourmet.co.uk www.mountainchefs.co.uk

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NOON: GIOVANNA RYAN FINALIST FROM MASTERCHEF 2017 Giovanna Ryan shot to fame when she made it down to the last three in the 2017 Masterchef series. She was inspired to cook by her Italian family and many of the dishes she cooked on the show were a homage to her Italian Nonna (grandmother). She said: “When we were young, we spent weeks and weeks with my Nonna and Nonno (grandfather). Food is such a huge, huge part of Italian culture. It’s such a family-based thing.”

Before winning a place on the hit show, the drama school graduate worked as a music and singing teacher. She has now launched a career in cookery.

Giovanna grew up in Cambridgeshire and went to Kimbolton School. Her mother is also a keen cook and gardener, and Giovanna often cooks with ingredients picked from her mum’s allotment.

Her fiancé Marcus is a butcher and, as well as her own business, Little Brixton Kitchen, together they run Butcher and Feast, offering butchery demos along with recipe ideas. She is also one third of Three Girls Cook along with fellow 2017 Masterchef finalists, Lorna Robertson and Alison O’Reilly, offering private dining and supper clubs.

Giovanna will demonstrate two different dishes each day. www.littlebrixtonkitchen.co.uk www.threegirlscook.co.uk

SIMPLY STUNNING PET & COUNTRY PHOTOGRAPHY

To book contact Tracey now on 07788 524204 or email tracey@barefootphotographics.co.uk www.barefootphotographics.co.uk barefootphotographics

CRB number 110100109983290

www.winterfood.co.uk

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CHEF DEMONSTRATIONS

CHEF DEMONSTRATIONS 1PM: CARMELA SERENO HAYES CARMELA’S KITCHEN IN NORTHAMPTON

2PM: SPENCER OLLINGTON EAT WITH SPENCER

Spencer is an award winning chef with a passion for creating fresh, nutritious dishes and on a mission to make mealtimes tasty again. The Milton Keynes ‘Chef Of The Year’ has spent 23 years working in kitchens, including as Executive Chef at ‘Bistro Live.’

Northampton’s Queen of the Italian cuisine, Carmela will demonstrate how to make Pumpkin and amaretto tortellini with sage and browned butter, topped with a crushed amaretti, a delicious Autumnal dish made with fresh pasta.

Born in Bedford to Italian parents who settled in the UK in the late 1950s, Carmela grew up at the apron strings of her mother and grandmother. She trained as a chiropodist but switched to a career in food after launching her own cookery blog.

A mother of four, she is recognised as a pastaia (a specialist pasta maker) and is the author of two cookery books - ‘Southern Italian Family Cooking’ and ‘A Passion of Pasta’ - both of which have recently launched in the United States. She is currently researching and writing her third book.

Carmela’s mantra is to cook simple, inexpensive, flavoursome food with good quality seasonal ingredients, in keeping with the ‘Cucina Povera’ cooking style of the Italian south, which she teaches in her classes and workshops. www.carmelas-kitchen.com

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Spencer now runs ‘Eat with Spencer,’ his own business offering bespoke catering for all occasions, corporate events and hospitality, ‘pop up’ restaurants, sports nutrition courses and holidays, and his show stopper fine dining experience which means you can relax and entertain your dinner party guests whilst he does the shopping, cooking and cleaning!

He is also a judge at the MK Food and Leisure Awards and devised the menu and cooked at their gala awards ceremony. Away from the stove, he is a keen marathon runner and charity fundraiser.

Find him on Social Media: @eatwithspencer

3PM: GIOVANNA RYAN FINALIST FROM MASTERCHEF 2017

SUNDAY

NOON: GIOVANNA RYAN FINALIST FROM MASTERCHEF 2017 1PM: SPENCER OLLINGTON EAT WITH SPENCER

CHEF DEMONSTRATIONS

CHEF DEMONSTRATIONS

2PM: ELLIOT CANTRELL MAGEE ST BAKERY IN NORTHAMPTON

11AM: NENETTE SCRIVENER NENETTE CHOCOLATES Nenette trained as a chocolatier with Slattery’s in Manchester, Callebaut in Banbury and an awardwinning Swiss chocolatier, Carlo Melchior, whose chocolates you will find in Fortnam and Masons.

Never using artificial flavours or preservatives, Nenette carefully tempers her chocolate for a perfect finish and combines it with simple, fresh and, wherever possible, locally-sourced ingredients to create delicious chocolates and truffles, bars and shapes.

She regularly develops new flavours which naturally change with the seasons and availability of fruits and spirits. Among her best-selling flavours are Ginger Salted Caramel and Gin and Lemon, and she also makes seasonal favourites such as Gooseberry Fool, Sloe Gin and Treacle Caramel (bonfire toffee!).

Nenette is based just over the county border in a village in South Leicestershire and has been making chocolates for ten years. www.nennettechocolates.co.uk

Elliot began life as chef and cut his teeth at The French Partridge in Horton and at Gordon Ramsay’s Michelin-starred restaurant in Knightsbridge - Pétrus.

He is a man who loves a sandwich and returned to his roots in Northampton when he took over the Magee St Bakery on the corner of Magee St and Derby Road in 2015 with his fiancée Alfie Jones.

The couple have very quickly made a name for themselves, serving speciality coffee, handmade pastries and fab sandwiches, made with their own signature bread and an amazing, ever-changing cornucopia of fillings. Northampton’s in-crowd flock there for coffee and cake, pies on Saturday and Scotch Eggs on Sunday, all made freshly in the kitchen and the recipes for which change every week.

3PM: GIOVANNA RYAN FINALIST FROM MASTERCHEF 2017 www.winterfood.co.uk

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Open for Tapas and A la carte and Sunday Roast …

Enjoy your Christmas Lunch with us at The French Partridge

£49.50

Boutique hotel, fine dining restaurant and holistic spa

Product/Service Information

Please call to book in advance

www.frenchpartridgehotel.com www.frenchpartridgehotel.com

01604 870033

info@frenchpartridge.co.uk Newport Pagnell Road Horton, Northampton, Northamptonshire, NN7 2AP, United Kingdom

Boutique hotel, fine dining Boutique Hotel restaurant and holistic spa

The French Partridge boasts ten rooms within its 16th Century building, each stylishly decorated with a different theme. We are able to offer plenty of choice to our guests with double rooms, superior double rooms, twin rooms and family rooms. Each room has its own en-suite and a delicious breakfast (cooked and continental) is available with each booking.

Fine Dining Restaurant Open seven days a week, the restaurant offers a range of cuisines created from locally sourced produce. Our increasingly popular Tapas menu complements our continental À la Carte menu perfectly, while we serve a traditional roast on Sunday afternoons alongside the Tapas menu..

Your Organization Your business tag line here.

Holistic Spa At The French Partridge we are pleased to offer a range of spa treatments at our holistic spa. We have an extensive range of beauty treatments and body treatments, each individually tailored to the needs of the client.

For a full list of the treatments available, please visit our website or call us.

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Weddings & Events WEDDINGS The French Partridge is fully licensed for Civil Marriages allowing the flexibility of holding your whole wedding day under one roof.

CORPORATE EVENTS We can also host other events such as small or large conferences, with our Private Dining Area or Main Restaurant available. Just contact us and we will tailor-make your events around your needs.

QUALITY BRANDS IN THE COUNTRYSIDE IN OVER 20 INDEPENDENT SHOPS

AMPLE FREE PARKING

Open 7 days a week – 10.00am to 5.00pm including Bank Holidays Shopping Village: 01327 349 508

www.heartoftheshires.co.uk Shopping as it should be on the A5 Nr Weedon NN7 4LB

www.winterfood.co.uk

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COCKTAIL CLASSES

COCKTAIL ANYONE? Do you want to put some more mojo in you Mojito? Is a Singapore Sling your thing? Or do you want to update your Old Fashioned?

Well, we have just the thing for you at this year’s Northampton Winter Food Festival – the 185 Watling Street Cocktail Masterclass.

A new addition to the festival in 2017, the classes will run throughout the day and last for approximately 45 minutes.

You will be able to learn how to shake cocktails like a pro under the watchful eye of a professional mixologist.

You get to make two cocktails. Both are for you to drink - one during the class and the other for you to take away and drink at your leisure.

The classes start at noon and run every hour until 4pm on Saturday and 3pm on Sunday. Tickets cost £10 per person (excluding 70p booking fee).

Crispin Slee, founder of the festival, said: “We wanted to add something different to the festival

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this year and this is a real winner. It’s a great thing to do with friends.

“We ran the masterclasses for the first time at our sister festival in Towcester in the summer and people loved them.”

Famed for its range of cocktails, 185 Watling Street has established itself as a prime spot for food and drink in Towcester.

It offers informal dining in a relaxed environment and as well as cocktails, serves a range of wines, beers and local real ales.

To buy tickets to the masterclasses, please visit www.winterfood.co.uk and click on the ‘Cocktail Classes’ page where you will find the relevant link.

There will be a limit of 24 people per session so please book to guarantee yourself a place.

CRIPPS

DANES

DUSTON

ENJOY

LINGS

MOUNTS

Unlimited SWIM GYM & CLASSES

+ FREE CINEMA & off peak RACKET SPORTS FOR ONLY £26 per month 31 trilogygym.co.uk www.winterfood.co.uk

COOKERY CLASSES

COOKERY CLASSES There are both cookery classes for children and adults at this year’s festival. The kids classes are run by Rachel Wilson of Cookery Doodle Doo cooking school in south Northants and the adult workshops by Anita Chipalkatty of Hobby Cooks in Northampton.

Learn more about them here:

ADULT WORKSHOPS

Anita is an expert in Indian cookery and her workshops are designed to give you an insight into how to create stunning flavour in your Indian meals. Anita’s workshops will run twice a day on each day of the festival at 11.15am and 2.15pm and will last for 45 minutes. The focus will be: 11.15am - Dabeli - A delicious street food with a blend of aromatic spices and chutney, you will be making the patties and blending the spice mixes a perfect winter warmer!

There is a choice of two different recipes. Your children can learn how to make either: Firework Truffles - delicious little balls of chocolate biscuit, mashed banana and cream cheese rolled in edible decorations that go crackle and pop in the mouth! Or a Festive Trifle - a seasonal sensation of drenched ginger cake and mandarins finished with a dreamy mascarpone, yogurt, honey and cinnamon topping. Both can be taken away and are ready to eat.

2.15pm - Pani Puri - A fried Crisp, filled with a mixture of flavoured water, chutney, potatoes, and chickpeas.

Rachel’s classes are suitable for children aged three and above, although under fives will need to be accompanied please. Rachel is a mum herself and works patiently with the children to nurture and guide them.

Tickets for the workshop are available online at www.hobbycooks.co.uk

The classes last for 30 minutes and will run at the following times:

It is £10 per person per class. Maximum numbers per class is 10. Please advise if you have allergies or intolerances when you book.

11am, 1pm, 3pm – Firework Truffles Noon, 2pm – Festive Trifles

SATURDAY

Sunday 11am, 1pm, 3pm – Firework Truffles Noon, 2pm – Festive Trifles To buy tickets online, please go to winterfood. co.uk and look for the ‘Cookery classes’ page where you will find the link to buy tickets. Cost per session for the children’s classes is £5. Maximum number of 12 per class.

When you book, please take care to advise Rachel if your child has any allergies, intolerances or special needs.

Please book in advance to avoid disappointment.

Online bookings will close at 10pm the night before. Bookings can be made on the day up to 15 minutes before the start of the class.

KIDS COOKERY

Feed your child’s culinary interest by enrolling them in one of our children’s cookery classes.

And while they’re making themselves something yummy to eat, you can enjoy a little bit of time to yourselves!

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Both the adult and kids cookery classes take place in the ground floor of Hevey suite which is on the other side of the cricket ground from the entrance.

Please leave time to make your way around the pitch.

10% discount

Plus three personal training sessions free of charge during November

Call 01604 492471 membership@overstonepark.com Overstone Park Limited | Billing Lane | Overstone | Northampton NN6 0AS

www.overstonepark.com www.winterfood.co.uk

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stalls k n i r d d and s o o f ation r t s 100+ n demo ps chef rksho o n w die fu food o o f & ment e groups n i a t enter for all ag arket m d t foo g stree arkin

Free

8 17 0 2 e e n th JJu un h t 1 0 h 1 t 1 9t0h && 1

P

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@towcesterfood Tel: 01327 353414

it’s closer than you think!

Your Christmas Party at Towcester Racecourse

Every Saturday in December BOOK NOW

www.towcester-racecourse.co.uk www.winterfood.co.uk

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MAGEE ST BAKERY

MAGEE ST BAKERY There’s a bread making revolution going on in the streets which were once Northampton’s shoe making heartland. The Good Loaf in Overstone Road produces a range of hand-crafted, artisan bread, made freshly at sunrise every day. And across the Kettering Road, the Magee St Bakery wins rave reviews for its sourdough and house special, Pain de Magee.

As part of our drive to support local, artisan food businesses, both will be taking part in this year’s Northampton Winter Food Festival. Here, festival founder Crispin Slee meets one of the bakers driving the revolution.

I meet Elliot Cantrell in the kitchen of Magee St Bakery. It’s 4pm on Friday, the three bread ovens have fallen silent and the last customer has just left.

Elliot has been here since 5.30am but his work isn’t finished. He’s furiously kneading the sourdough that has become his signature loaf.

The dough proves for 24 hours before being baked in the steam-injected, stone-floored ovens, characteristics which are vital in the flavour process.

Elliot says: “The steam allows the dough to open up and gives the bread its open texture. The stone floor creates a thick crust which gives it all that flavour.”

As a child, I remember reading a profile of Bill Mitchell, an artist who shot to fame in the 1960s for his artistic installations in towns and cities.

His interviewer wrote: “Bill doesn’t speak: he fizzes.”

I wondered for years what that meant, until it finally dawned on me.

Elliot, a big man with full beard and ready smile who perfectly matches the image of a jolly baker, is cut from the same cloth. He positively sparkles, full energy and enthusiasm for his work and the business he co-owns.

His verve is matched by his business partner and fiancee, Alfie Jones, whose mum ran a bakery and coffee shop in Chile and who has always dreamed of opening her own one day.

Among other things, Magee St is famous for its incredible sandwiches and believe it or not, it was the humble sarnie that brought the two together.

Elliot, a chef who has worked in Michelin-starred

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kitchens, said: “We both worked in sandwich development for the same company. We quite literally met over a sandwich.”

The story of how they came to run Magee St is a fitting illustration of the couple’s warmth and generosity of spirit.

Two of their friends first opened Magee St in January 2015. The building itself is an old Victorian corner shop, once a hardware store but immediately prior had been a hairdressers.

It stands on the corner of Magee St and Derby Road, amid the warren of Victorian terraces beside Northampton’s Kettering Road. The Derby Road Bakery however didn’t have quite the same ring to it.

Their friends, Tom and Maddy Allen, opened the bakery and coffee shop just two days a week - on Fridays and Saturday. Elliott and Alfie gave up their Saturdays to work for free to help out their friends’ fledgling business.

Within weeks, Tom had been offered a plum job in Australia. There was no way he could turn it down so he turned to his friends and asked: “Do you know anyone who wants to buy a bakery?”

Elliot and Alfie looked at each other, turned back and in unison said: “Yes. We do.” They took over in June 2015 and the business has gone from strength to strength ever since.

From two days a week opening they have gone to five days – Wednesdays through to Sunday lunchtime – and from two full-time staff to four plus part-time help.

Northampton’s cognoscenti flock there for coffee, artisan sandwiches, cakes, handmade pastries and bread. Their Scotch Egg Sundays have become the stuff of legend, with recipes like Korean pork with

MAGEE STREET BAKERY

gochujang chilli, sesame oil, ginger and coriander, or pork with whole grain mustard with honey and rosemary.

And new for Autumn, the couple, who make everything themselves on site using flour from Northamptonshire for their bread, have just christened Saturday as Pieday, with a different homemade pie each week.

When I visit, Moroccan Chicken Pie is on the menu – chicken, chick peas, coriander, mint and dried apricots and North African spices – it is mouthful of Marrakesh.

Elliot and Alfie are relentless in their quest for new flavours and fillings, which keeps their offering as fresh as a loaf of their freshly baked sourdough bread, with many of the new recipes inspired by their customers.

Magee St Bakery is open from 9am to 4pm Wednesday to Saturday and from 9am to 1pm on Sunday. Space is tight and as it popular, it can get busy.

Once you’ve had your fill of coffee and sandwiches – all made with two thick, toasted slices of Pain de Magee, another of Elliott’s signature loafs, a cross between brioche and a milk loaf, although saltier than brioche and less sweet, make sure you take home a large loaf of sourdough – the small ones will be gone before you know it. The banana and caramel cake is amazing and if you happen in there the morning after the night before, the chilli and bacon croissants are perfect for hangovers.

Elliot will be demonstrating on the chef demo stage at Northampton Winter Food Festival.

Catch him at 2pm on Sunday. www.winterfood.co.uk

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P 6 art o ie r m so o f re .

CHRISTMAS PARTY SET MENU £17.50 PER HEAD

1 Bottle of Prosecco per every 6 diners ..........................................................................................

STARTER TO SHARE

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FRANKS HOMEMADE TORTILLA NACHOS

Cheddar, Sour Cream, Salsa, Guacamole & Jalapeños.

Topped with Chilli Con Carne, Spicy Five Bean Chilli or BBQ Pulled Pork

CHICKEN WINGS

Franks Spicy Jalapeño Sauce or BBQ Sauce

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MAINS

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BURGERS PRESENTED WITH SALAD GARNISH, FRIES & COLESLAW

ELITE Burger, 2 Slices of Cheddar COMMONN Burger, Monterey Jack Cheese, Bacon & Salsa PIG OUT Burger, BBQ Pulled Pork LA VACHE AU FROMAGE Burger, Brie, Bacon & Red Onion Chutney FRANKIES BBQ Chicken Breast, Lettuce & Mayo CHILLI DOG Foot Long Hotdog, Chilli Con Carne, Grated Cheese, Crispy Shallots

MY HEALTH HUT Peri-Peri Chickpea, Quinoa & Sweet Potato Falafel Burger, Salsa, Cucumber & Lettuce

AVAILABLE 24TH NOV - 30TH DEC BOOK YOUR TABLE NOW: 01604 948 904

FIND YOUR NEAREST FRANKS AT WWW.FRANKSHAMBURGER.COM

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BBing Day ng i c a R nd h h y e m 3.30pm TBC Gr a 0 1 n e Last race s e t a G t race 12 nnn Rides FFs nd ng a i t n a i a a P Fa Face bles

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EXHIBITORS

EXHIBITORS

FOOD, DRINK AND GIFT STALLS

BAKED PERFORMANCE

Basingstoke Self bake flapjacks in three flavours with gluten free oats www.bakedperformance.com

BEN’S BILTONG

Warwick Artisan biltong and droewors made by hand in the UK www.savannabiltong.com

BITE ME SPICES

Northampton Spice mixes, rubs and BBQ sauces and freshly ground chilli powders www.bite-me-spices.co.uk

BRADGATE WOODCRAFT

Barrow Upon Soar, Nr Loughborough Hardwood boards, wine racks, knife blocks, door stops, feeders & lamps www.bradgatewoodcraft.co.uk

CHILLIBOBS

Nottingham Chilli plants, chutneys and relishes www.chillibobs.co.uk

CHIMOULIS

Irthlingborough Chilli sauces and salted caramels www.chimoulis.co.uk

COSTCO

Milton Keynes Food display www.costco.co.uk

CURIOUS FOODS

Tring Unique salamis and air-dried meat www.curiousfoods.co.uk

DAILY BREAD CO-OPERATIVE

BROCKLEBY’S

Northampton Ethical food co-operative www.dailybread.co.uk

CAPON AND HARVEY

Stoke Chocolate bars, chocolate lollipops, mallow bars, enrobed fruits and confectionery and handmade truffles. www.daniels-delights.co.uk

Asfordby Hill, Nr Melton Mowbray Savory, fruit and game Melton Mowbray pies www.brocklebys.co.uk Banbury Liqueurs, rare whiskeys and spirits, mustards and chutneys

CASA DAS BOLITAS

Wantage Freshly baked gluten, wheat and yeast free cheese dough balls www.bolitas.co.uk

CATCHPOLE CELLARS

Leicestershire Personal wine tastings www.catchpolecellars.co.uk

CHAAT MAN

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CHARLES TAYLOR

Leek, Staffordshire Outdoor seating www.charlestaylortrading.co.uk

Thetford Pre-packed vegetarian curries, dhals, kebabs and street food items. Cold Indian deli items and savouries www.chaatman.com www.winterfood.co.uk

DANIEL’S DELIGHTS

DIRECT BEERS

Derbyshire Novelty Beers www.directbeers.com

DONNALULU COOKS

Thrapston Sweet and savoury cakes and bakes with a Christmassy theme www.donnalulucooks.co.uk

EMILIA

Hertfordshire Italian cheese, salami and Prosecco www.emiliauk.london

FARMER LOU

Rutland Artisan pork and lamb sausages made from Farmer Lou’s own animals www.farmerlou.co.uk

FAT MAN CHILLI

Preston-on-Wye Chilli sauces and jellies www.fatmanchilli.co.uk

FIZZ 76

Northampton A cute Italian van selling chilled Prosecco and vino-frizzante www.fizz76.com

EXHIBITORS

EXHIBITORS

HAMM TUN FINE FOODS

Northampton Artisan maker of Cobblers Nibble – the only cheese made in Northampton www.hammtunfinefoods.co.uk

HANDMADE TREATS

Stoke Hammond Award winning Christmas puddings and sweet English vinegars www.handmade-treats.co.uk

HARRINGTON & GRIFFITHS

FLEUR FIELDS

Nottingham Finest Caribbean cakes in assorted flavours - fruit, rum, Jamaican ginger, chilli and chocolate, and pineapple www.harrisonandgriffiths.co.uk

FOODYLICIOUS

Northampton Artisan ice cream made with local milk and cream www.imreal.com

Brixworth, Northampton Award winning wines fleurfields.co.uk Oxford Compostable coffee capsules and vitamin drinks www.foodylicious.co.uk

I’M REAL

INCREDIBLE PIES

FREE ME FOODS

Melton Mowbray Mince pies, served hot or cold, in six flavours including rum and ginger, and port and cranberry www.incrediblepies.com

FRIAR’S FARM

Houghton Regis Tubs of flavoured hot chocolate www.jaccscoffee.co.uk

Warwick Gluten free cakes and baked goods – vegan, low sugar, dairy free and nut free www.whenitssconeitsgone.com Northampton Hand crafted chutneys, preserves, fruit de pate and syrups www.friars-farm.com

FUDGE FACTORY

Lancashire Handmade Fudge www.thefudgefactory.co.uk

JACCS GOURMET

JUST BISCUITS

Stoke Mandeville Handmade sweet and savory biscuits www.justbiscuits.co.uk

MARSHMALLOW HEAVEN

FUDGEHEAVEN

Ashford Handmade marshmallows, whoopie pies, marshmallow chocolate skewers, nut brittle, honeycomb, fresh winter spiced lemonade www.marshmallowheaven.org

GWATKIN CIDER

Hounslow Olives, nuts, Turkish delight and baklava

Bromsgrove Fuffle bars – is it a fudge, or is it a truffle? www.fuffle.co.uk Herefordshire Artisan cider and perry from Herefordshire’s Golden Valley www.gwatkincider.co.uk

MKS FOOD

www.winterfood.co.uk

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EXHIBITORS

EXHIBITORS MONKSHOOD COFFEE

Buckingham Speciality gourmet coffee and artisan tea www.monkshoodcoffee.com

MUM’S CURRY SAUCES

Northampton Curry sauces and Indian chutneys

NATURAL GAME

Uttoxeter Game, exotic meats, steaks, burgers and sausages www.naturalgame.co.uk

PIMENTO

Chesham Pimento ginger beer, cocktails and Gallia beers www.pimentodrink.com

PROFUMO COFFEE

NEAL’S YARD REMEDIES

Corby Freshly roasted coffee, cafetieres and Christmas coffee hampers www.profumocoffee.co.uk

NENETTE CHOCOLATES

Hinckley Handmade jams, preserves and chutneys www.queensparkpreserves.co.uk

Oxon Organic health and wellness www.facebook.com/nyrorganicclairegilbert South Kilworth Artisan chocolates – bars, tablets, shards and lollipops www.nenettechocolates.co.uk

NENEVIEW DAIRY

Stanwick Award-winning artisan goats’ cheese www.neneviewdairy.co.uk

QUEENS PARK PRESERVES

QUIRKY LAGENLOOK

Wrexham Ladies linen and silk lagenlook fashion www.quirkylagenlook.co.uk

REPLETE FLATBREADS

NEW YORK DELHI CO

Rushden Delicious filled flatbreads inc. gluten free www.repleteflatbreads.co.uk

NIP FROM THE HIP

Peterborough Award winning organic fruit and veg boxes www.riverford.co.uk/sacrewell/

OVING DEXTER BEEF

London Sauces for fish, meat and pasta www.sasauces.co.uk

London ViPnets – gourmet peanuts www.newyorkdelhi.com Sittingbourne Mouth-watering fruit liqueurs www.nipfromthehip.co.uk Oving, Bucks Grass reared fresh Dexter beef www.ovingdexterbeef.co.uk

PEPERONCINO

Stanwick Chilli-infused Calabrian preserves and sauces.

All hand-made in Northamptonshire using fresh ingredients. www.peperoncino.co.uk

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PHIPPS NBC

Northampton Locally brewed craft ale www.phipps-nbc.co.uk

www.winterfood.co.uk

RIVERFORD ORGANIC FARMS

SA SAUCES

SALTWATERGALLERY

Shropshire Interior design and handmade furniture

SAXBY’S CIDER

Farndish Artisan cider from Northants www.saxbyscider.co.uk

SPRINGFIELD KITCHEN

EXHIBITORS

EXHIBITORS

THE LOST FARM

Rugby Additive and gluten free chutneys, jams, marmalades and mustards www.springfieldkitchen.co.uk

Rugby Pure bred meat from forgotten breeds www.thelostfarm.com

STAINSWICK FARM

Maidstone Melt in your mouth cookies www.thomascookieco.co.uk

SUPERSYRUPS

Hereford Tigg’s famous dressings, marinades and sauces www.tiggitup.co.uk

Shrivenham, Swindon Cold pressed rapeseed oil and salad dressing www.stainswickfarm.co.uk Leeds Mulled wine and mulling syrups

TEMPTING TEAS

Stoke A range of loose teas – black, green, fruit and herb – and tea accessories

THE BISCUITERIE

Daventry Macarons, meringues, giant bourbons, decorated biscuit gifts www.thebiscuiterie.co.uk

THE COCOA CARAVAN

Wolverhampton Luxury hot chocolate, coffee and tea www.facebook.com/thecocoacaravan/

THE GOOD LOAF

Northampton Beautiful, hand-crafted artisan bread and pastries www.thegoodloaf.co.uk

THE HAPPY LITTLE CAKE COMPANY

Northampton Cakes and cake/baking related goodies www.thehappylittlecakecompany.co.uk

THE HARE IN THE SWEATER

Polebrook Cards, prints, ceramics and embroidery www.thehareinthesweater.com

THE LITTLE GARLIC PLATE

Burton Green, Warwickshire Ceramic graters for garlic and more

THE ORIGINAL OLIVE OIL COMPANY

THOMAS COOKIE CO

TIGG’S DRESSINGS

TOWCESTER MILL BREWERY

Towcester Locally brewed real ale www.towcestermillbrewery.co.uk

WARNER EDWARDS

Harrington, Northants Award-winning artisan gin, including their new Honeybee gin www.warneredwards.com

WHARF DISTILLERY

Potterspury Ciders, made-wines, liqueurs and spirits www.facebook.com/wharfdistillery

WILLOBEANS COFFEE

Kent Barista style coffee, speciality teas, hot chocolate

WILTSHIRE LIQUEUR COMPANY

Marlborough Original Liqueurs – Sloe gin, damson vodka, wild strawberry and blood orange liqueurs www.wiltshireliqueur.com

YARTY CORDIALS

Portsmouth Handmade cordials, vinegars and dry rubs www.yartycordials.co.uk

YAU’S

Peterborough Authentic Thai cooking sauces, rice and noodles www.bonnieyau.co.uk

Broughton Olive oil and halloumi cheese www.oliveolive.co.uk

www.winterfood.co.uk

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EXHIBITORS

EXHIBITORS HOT FOOD

BAJA CANTINA

Milton Keynes Mexican street food

BANDIT STREET FOOD

Milton Keynes 12 hour smoked and roasted beef brisket, Buttermilk infused Southern fried chicken, 24 hour slow roasted pulled pork, all served in brioche buns or wraps with autumn coleslaw and homemade chilli sauces

BURGER MEISTER

Leics Gourmet Aberdeen Angus burgers

CLUCKING OINKS

Milton Keynes Trendy street food with a Japanese twist including Pork Belly Bento Bao www.cluckingoinks.co.uk

DUCK’N’BITE

Hertford Shredded confit duck in ciabatta with baby spinach

GOOD TIMES CAFÉ

Bletchley Artisan tea and coffee and grilled sandwiches

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www.winterfood.co.uk

LA FLAMENCA CHURROS

Peterborough Award-winning Spanish churros and chocolate https://www.laflamenca.co.uk/

NOW NOW SOUTH AFRICAN FOOD CO

Northants Delicious South African curries: Durban Chicken Curry, Bobotie, Cape Malay Vegan Curry, Vetkoek and Bunny Chow www.nownowfood.co.uk

THE RUSTIC COOKS

Wrexham Speciality sausages including Polish Kielbasa

INFORMATION STANDS ROYAL SOCIETY FOR THE PROTECTION OF BIRDS

Information stand offering membership and gift memberships www.rspb.org.uk

SOUTH NORTHAMPTONSHIRE COUNCIL

Tourism stand, with free information about recreation in the district

WINE TASTING

PERFECT WINES FOR CHRISTMAS If you’d like to indulge yourself and make Christmas that little bit more special this year, then we have just the thing for you.

Dennis Kingshott from Catchpole Cellars will be hosting a series of free wine tastings over both days of the event, and will be offering his perfect selection for Christmas.

He will start with a French sparkling called Veuve de Lalande, which rivals a bottle of Champagne but at £16.50, is half the price. Next is a white Bordeaux from the Chateau Haut Paugnan followed by an Italian red from Brindisi.

Dennis says: “The Italian goes really well with turkey or goose with all the festive trimmings. That area of Italy is known for its hunting. If it moves, they tend to shoot it and eat it.

“For that reason, the makers have produced a wonderful wine to match all things meaty and gamey which is why it is perfect with a good turkey or goose.”

Dennis and his team will end their Christmas selection with a German champagne and truffle liqueur. He says: “It is an extravagant and beautiful way to finish a Christmas meal.”

The wine tastings will take place in the small pavilion next to the scoreboard – look out for the signs - and will run at the following times:

SATURDAY

Noon - Wines from South Africa 1pm - The perfect Christmas wine collection 3pm - Wines from South Africa 4pm - The perfect Christmas wine collection

SUNDAY

11.30am - Wines from South Africa 12.30am - The perfect Christmas wine collection 2.30pm - Wines from South Africa 3.30pm - The perfect Christmas wine collection Each session will last around 40 minutes and is limited to 40 people each. They are free and it is first come first served so please get there early if you want to get a seat and take part.

For the South African wine tastings, Dennis and his team will introduce you to four wines from the Conradie Penhill estate, an artisanal winery based at the foothills of the famous Langeberg Mountains in the Nuy Valley, situated between Worcester and Robertson in the Cape Winelands.

Catchpole Cellars specialises in top quality wines from small producers with exclusive distribution in the UK and offer cases by mail order. So when you try something you like, you can arrange for a supply to be delivered after the festival. www.winterfood.co.uk

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Your garden

The

illage Emporium

ÂŽ

Since 2005 we have also produced The Village Emporium magazines, bi-monthly publications, delivering door to door to the following locations.

Proud Media Partners for the Towcester Food Festival & Northampton Winter Food Festivals

Be seen in 2018

Borders: Ashby St Ledgers, Barby, Birdingbury, Bourton, Braunston, Broadwell, Catthorpe, Cotesbach,Crick, Draycote, Dunchurch, Flecknoe, Frankton, Grandborough, Kilsby, Leamington Hastings, Lilbourne, Long Itchington, Marton, Napton, Onley, Shawell, Stockton, Strettonon-Dunsmore, Swinford, Thurlaston, Willoughby, Wolston & Yelvertoft Northants : Brockhall, Bugbrooke, Chapel Brampton, Cold Ashby, Coton, Creaton, East Haddon, Flore, Great Brington, Guilsborough, Harpole, Upper & Lower Harlestone, Hollowell, Kislingbury, Little Brington, Long Buckby, Naseby, Nobottle, Nether Heyford, Ravensthorpe, Spratton, Thornby, Teeton, Watford, West Haddon, Weedon, Whilton & Winwick Daventry : Ashby Fields, Borough Hill, Lang Farm, London Road, Middlemore, Stefen Hill, St Augustin Way, Timken & The Slade.

Villages: Badby, Church Stowe, Charwelton, Dodford, Everdon, Farthingstone, Hellidon, Newnham, Norton, Preston Capes, Staverton, Upper Stowe & Welton Towcester Food: Abthorpe, Adstone, Alderton ,Astcote, Blakesley, Blisworth, Bradden, Bugbrooke,Cold Higham, Caldecote, Church Stowe, Duncote, Eastcote, Everdon, Farthingstone, Fosters Booth, Grafton Regis, Greens Norton, Grimscote, Hulcote, Litchborough, Maidford,Pattishall, Paulerspury, Plumpton End, Potterspury, Pury End, Roade, Shutlanger, Silverstone, Slapton, Stoke Bruerne, Upper Stowe, Tiffield, Wappenham, Weedon, Weedon Lois, Weston, Whittlebury, Wood Burcote, Woodend, Yardley Gobion

Put your business in front of people who read, keep and value The Village Emporium magazines

Interested? Call us on 01788 298050 thevillageemporiummagazine 50

@EmporiumVillage

www.villageemporium.co.uk

www.winterfood.co.uk

the recipe for your new kitchen!

First, find a trusted local firm of craftsmen who will manufacture your new kitchen right here in Towcester Add drawer runners and hinges with a life time guarantee Mix in a choice of Granite, Quartz and Corian worktops with 10 year guarantees Enjoy the assurance of a deposit protection scheme and their membership of the Kbsa Finally, get them to project manage every aspect including building work, extensions, windows, doors, flooring, even the decoration if you choose

For your perfect kitchen, bathroom or bedroom

For your free consultation call 01327 359282 Or visit: The Design Studio, The Old Cattle Market, Watling Street East, Towcester NN12 6HN

www.parkerkitchens.co.uk www.winterfood.co.uk

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MichaelJonesJeweller.co.uk