Northampton Winter Food Festival 2018

THE COUNTY CRICKET GROUND, NORTHAMPTON

10-11 NOVEMBER 2018 WWW.WINTERFOOD.CO.UK

KWOKLYN WAN

AUTHOR OF ‘CHINESE TAKEAWAY COOKBOOK’

Our Charity For 2017

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10-11 NOVEMBER 2018

WELCOME

THE COUNTY GROUND, NORTHAMPTON

Welcome to the essential guide for the Northampton Winter Food Festival, providing you with details of everything that is going on at this year’s show.

We’ve got lots for you to enjoy and an array of wonderful stallholders - with more local producers than ever before. You can find them all listed in these pages.

Our volunteers are a vital part of the event - we really couldn’t do it without them. As a result of their help, we have been able to donate nearly £1,000 to charity locally.

On a biting cold day in February, festival manager Louise Ward and I handed over a cheque for £447.80 to the Northamptonshire Association for the Blind (NAB) outside their offices in Harborough Road.

This was our second donation to NAB. The first helped to pay for a Christmas lunch and this donation helped fund a Christmas ice-skating trip for children who are visually impaired.

We are always looking for more volunteers.

You only have to give up a little of your time and in return you get a warm, fuzzy feeling, safe in the knowledge that you are part of something worthwhile and doing something good for your community.

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. There is free parking in Abington Park. We will observe a minute’s silence to remember the fallen on Armistice Day. 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.

Finally, keep your eyes peeled for our latest adventures: a pop-up called Cider Street, a fusion of cider and street food which will take place at Duston Mill in Spring, and Gin Hat, a festival of local gin.

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

As a thank you, we give you two free tickets and a food voucher so you can try some of the delicious street food available at the event on us. If you can spare a few hours in November to help, please email Louise at louise@winterfood.co.uk. We will welcome you with open arms and guide you through the role, including a briefing and walking tour on the eve of the festival.

Northampton Winter Food Festival is the premier event of its kind in the town. If you like good food and drink, and want to get ahead for Christmas by buying a few early presents, there is only one place to be on the weekend of November 10 and 11. www.winterfood.co.uk

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CONTENTS

Contents Eat, Drink and Make Merry ..........................................................6-8 Chef Demonstrations ..................................................................12-15 Free wine tastings .............................................................................16 Cocktail masterclasses .................................................................18 Foodies Lounge ...........................................................................20-21 Festival map .................................................................................22-23 Local produce feature .............................................................24-25 Things for kids .............................................................................30-31 Kwoklyn Wan: From Kung Fu to Kung Po .................................36 Kwoklyn’s recipes ............................................................................38 Exhibitors .......................................................................................44-49

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EAT, DRINK & BE MERRY

Eat, drink and make merry Northampton Winter Food Festival is a celebration of artisan food and drink – and this year we have more local traders than ever before.

Almost a third of our 80 stall holders come from Northamptonshire, representing the best of the county’s produce, from cheese to chocolate, and beer to biscuits.

Joining us for the third year is Northampton cheese maker Gary Bradshaw, whose delicious creations completely sold out last year. Among the new names are Green Kitchen Preserves, run by Alison Cox in Weston Favell and Hustle Gin in Horton.

Hustle is run by mother and daughter combo from Horton, Laura and Phillipa Symes, who join the growing ranks of ginmakers in Northamptonshire. Among them are, of course, Warner Edwards, the awardwinning distillery in Harrington and Phipps in Northampton, both of whom will be at the show.

We’re delighted to say that the Warner Edwards team will once again host the free gin-tasting sessions in our Foodies Lounge.

For more about that – and to find out more about some of the other local businesses who will feature this year – read on.

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The festival 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. It provides the perfect opportunity to stock up with some tasty treats and foodie gifts ahead of Christmas.

A street food market will line the boundary edge, with flavours from around the world and boozy hot chocolate, mulled wine and spiced cider to warm your cockles. On top of the food and drink stalls, there will be foodie gifts, free chef demos, free wine tasting sessions and free talks in our Foodies Lounge.

We’re delighted to host some fabulous cooks on our chef demo stage and this year we welcome celebrity chef Kwoklyn Wan. Kwoklyn virtually grew up in a Chinese restaurant – his father and grandfather were both restaurateurs – and he will be passing on his tips at twice-daily demos.

You can read all about Kwoklyn on page 36 and if you think he looks familiar, his brother

two while you’re listening. Please see page 20 for more information.

After featuring at the show for the first time last year, the 185 Watling Street Cocktail Masterclasses are back. You can learn to shake like a pro while sipping a cocktail made by your own fair hand.

STREET FOOD MARKET

Catchpole Cellars will be running their free wine tasting sessions once again, offering the perfect selection for Christmas and taking you on a Malbec tour.

And we have something extra for the kids.

As well as paid-for cookery classes to help keep the little ones entertained while you shop, there will be face painting and free story-telling sessions.

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.

CHEF DEMOS We’ve got some fabulous local cooks on the chef demo stage, including Richard Walker, head chef at Fawsley Hall, and Dean Hoddle, the local food hero from Silverstone Circuit. We are thrilled to welcome back Northampton’s Queen of Italian cuisine, Carmela Sereno Hayes.

All the chefs will be sharing their skills throughout the weekend. The demonstrations take place hourly, from 11am, and are free. There’s no need to book - just turn up and bag a seat.

The chefs will wear microphones and the demonstrations will be streamed live on large TV screens so that you can see every detail of their art. Learn from the experts as they share their recipes, hints and tips. For the full line-up, please see pages 12-15.

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

Our open-air street food market will line the boundary edge at The County Ground.

Award winning Saf’s Kitchen will be trading for the first time, selling Punjabi street food and amazing curry, and back after being absent last year, are Baker’s Bangers from Kettering with their hand-made artisan longdogs. For something sweet, tuck into some of Europe’s tastiest exports – Churros from Spain and French-style crepes.

EAT, DRINK & BE MERRY

is TV fashion guru Gok Wan, famous for his TV show ‘How to Look Good Naked’.

WINE TASTING Catchpole Cellars will be hosting their everpopular free wine tasting sessions. Please see page 16 for more information. The sessions take place in the Tasting Lounge.

Places are limited so please get there early to reserve your seat.

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, made with the help of Northamptonshire bees.

The talks take place in the Foodies Lounge and last for 30 minutes. Again, 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 www.winterfood.co.uk

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EAT, DRINK & BE MERRY

fee) and you get to make two cocktails, both of which are yours to drink.

KIDS COOKERY CLASSES Led by 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 Snow Bowls or Colourful Baubles. 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 30 for more information.

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

OPENING TIMES The festival takes place on Saturday November 10 and Sunday November 11. It will open at 10am on both days, and close at 5pm on Saturday and 4pm on Sunday.

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.

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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 office. If you already have a ticket, please head straight for the turnstiles.

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

Guide dogs are allowed.

KEEP UP TO DATE Check our website for updates and news about the festival: winterfood.co.uk

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CHEF’S DEMONSTRATIONS

Chef’s Demonstrations Take some time out at the festival to enjoy one of our chef demonstrations. The demos are hourly and free so simply take a seat, kick back and absorb.

We are delighted to welcome chefs from some of the county’s premier venues to the demo stage this year, including Dean Hoddle from Silverstone Circuit and Richard Walker from Fawsley Hall. They will be joined

by Chinese cook Kwoklyn Wan, who will add a splash of the Orient.

Also on the roster are Safia Ali, who is cooking up storm with her Punjabi street food sensation Saf’s Kitchen, and Shane Clarke, the man behind the menus at Epic Pubs.

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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.

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 2018 is:

CHEF’S DEMONSTRATIONS

SATURDAY

Noon: Kwoklyn Wan Celebrity chef and founder of kwoklynwan. com 11am: Dean Hoddle Head chef at Silverstone Circuit Dean Hoddle is a local food legend (pictured left). Since arriving at Silverstone Circuit two years ago, Dean has gone out of his way to find local producers and include them in his menus, very often working in tandem with the makers to produce exclusive lines for the track. Cheese, chutney, beer - you name it, Dean has sought it out to treat his customers.

Dean, who is responsible for all of the onsite catering at Silverstone including race days and the British Grand Prix, has also partnered with Northampton College to help develop the new generation of chefs in the county.

Before arriving at Silverstone, Dean was a freelance chef for six years, working at a string of high profile events and venues – the Ryder Cup, Lords, the Rolling Stones 50th anniversary at Somerset House, The V&A and The Natural History Museum.

Dean relishes new challenges and in the summer he graced our TV screens as one of the contestants in the professional series of The Great British Bake Off. He will be demonstrating twice over the weekend with a second slot at 2pm on Sunday.

Twitter: @chefdeanhoddle

Kwoklyn Wan is set to take the world of Chinese cookery by storm when his new book launches in January, set to coincide with the Chinese New Year. Entitled the Chinese Takeaway Cookbook, it features recipes for everyone’s favourite takeaway dishes and a guide for all the ingredients you’ll need. At the same time, Kwoklyn will launch an online cookery school where subscribers will be able to see him cook each of the dishes and follow him step-bystep along the way.

Kwoklyn grew up among the clamour of the Chinese kitchen. His grandfather and father were both restaurateurs and he and his brother Gok – the fashion guru who found fame with his hit TV show ‘How to Look Good Naked’ – played among the tables and chairs.

Following a high-flying career as a martial arts teacher, Kwoklyn returned to his first love for cooking in 2015 when he launched his cookery website kwoklynwan.com. He took to social media to promote it and hasn’t looked back. Earlier this year, he and his brother Gok appeared on ITV’s This Morning preparing a feast for presenters Holly Willoughby and Phillip Schofield.

Kwoklyn will demonstrate two different dishes each day. www.kwoklynwan.com www.winterfood.co.uk

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CHEF’S DEMONSTRATIONS 1pm: Carmela Sereno Hayes Carmela’s Kitchen in Northampton

2pm: Richard Walker Head chef at Fawsley Hall

Northampton’s Queen of the Italian cuisine, Carmela will demonstrate how to cook spinach chnefflene with a Fontina and Parma ham sauce. If you’ve never heard of chnefflene, think spaetzle dumplings – it’s a delicious, warming Autumnal dish, a hug in a bowl.

Northampton-born Richard Walker is the culinary mastermind behind the sumptuous creations enjoyed by guests at Fawsley Hall, the Elizabethan mansion in west Northamptonshire which is now an awardwining country hotel and part of the Handpicked Hotels stable.

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, and is an evangelist for traditional Italian cooking.

Richard has been head chef at Fawsley for the past four years and in that time has twice been named as the Carlsberg Northamptonshire Chef of the Year. He has been a chef for 27 years and trained at Northampton College, honing his skills at various hotels, including Hendon Hall in north London and Flitwick Manor in Bedfordshire where he worked under the watchful eye of Duncan Poyser.

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’. 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.

Carmela has recently launched a range of frozen, ready-made meals which are exclusively available from the Italian ship in Northampton, where Carmela hosts her regular sell-out supper clubs. www.carmelas-kitchen.com

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Since arriving at Fawsley, he has created a modern British menu with classic overtones using fresh, locally sourced and seasonal produce wherever possible. He and wife Sarah, who is in charge of afternoon teas at the hotel, have two young sons. www.handpickedhotels.co.uk/fawsleyhall 3pm: Kwoklyn Wan Celebrity chef and founder of kwoklynwan. com

CHEF’S DEMONSTRATIONS

SUNDAY

1pm: Shane Clarke Epic Pubs

11am: Safia Ali Founder, Saf’s Kitchen in Milton Keynes Safia was a mum who loved to cook. Her food was so good, her friends and family told her they would happily pay to eat it.

She was so generous, she often fed the neighbours too. And they joined the chorus urging her to go it alone.

But it wasn’t until her second child arrived that Safia took the plunge. Juggling fulltime work with a new baby provided the spark. Saf’s Kitchen was born, offering home-cooked Punjabi street food.

It launched in 2015 and Safia started doing small events in MK. In 2016, she took on her first big event – the Lantern Festival in Wolverton – and since then she has gone from strength to strength.

In 2017 she was named Street Food Vendor of the Year in the MK Food and Leisure Awards and in June this year her husband Ishraz quit his job as a civil servant to join the business full time.

As well as amazing Punjabi street food, Saf’s Kitchen now does outside catering for weddings, pop-up restaurants and offers cookery classes for people new to Indian cookery and more experienced hands.

Noon: Kwoklyn Wan Celebrity chef and founder of kwoklynwan.com

Shane has worked in hospitality since the age of 16, starting out at the Swan in Salford before heading up The Knife & Cleaver in Houghton Conquest, The Legstraps in Wootton and The Swan in Milton Keynes Village.

He was named Carlsberg Northamptonshire Chef of the Year while working at 185 Watling Street in Towcester and now runs two kitchens as Senior Head Chef at The Anchor Aspley Guise and The Wheatsheaf Bow Brickhill. As part of this role, he oversees the development of al the menus across the Epic Pubs estate.

Shane has also twice won Chef of the Year at both the MK Food & Leisure Awards, recognition of his keen eye for detail and the way he coaches his teams to take pride in the food that they serve. He and his brother, Aaron, also organise pop-up restaurant dinner parties.

Outside of work Shane maintains his passion for food and drink as he enjoys eating out, good wines, foraging for ingredients and even has green fingers as he looks after his own orchard. When he finally downs the cooking utensils, he can be found snowboarding and spending time with his son, Teddy and dog, Buddy.

2pm: Dean Hoddle Head chef at Silverstone Circuit 3pm: Kwoklyn Wan Celebrity chef and founder of kwoklynwan.com www.winterfood.co.uk

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FREE WINE TASTINGS

Free Wine Tastings

Our free wine tastings allow you to explore some unusual - and magnificent - wines under the watchful and helpful eye of a connoisseur, who will unravel the complexities of each glass.

You can try the perfect pick for Christmas, take a journey through Mendoza, sampling a stunning range of Malbecs from one of Argentina’s most sought after producers, or wander the Cape Winelands.

Dennis Kingshott from Catchpole Cellars is your host and the Catchpole Christmas takes you on a Grand Tour of Europe. It kicks off with pink fizz, a French sparkling to rival Champagne, takes in a white Rioja and an Italian red, and finishes with a Messias Rosé Port from Portugal.

Dennis says: “The white Rioja is a lovely alternative to Sauvignon Blanc, fruity, peachy, melony, and made in the heart of Rioja Alta using the viura grapes, which is very traditional.

“The port is a rosé. It has a lovely raspberry background and offers a much lighter end to the meal. It is perfect with cheese but also goes with dessert dishes so you just need one bottle for both courses rather than two.”

The wine tastings take place in the pavilion next to the scoreboard – look out for the signs - and will run on both days at the following times: SATURDAY Noon - Wines from South Africa 1pm - The perfect wines for Christmas 3pm - Wines from Argentina 4pm - The perfect wines for Christmas

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SUNDAY 11.30am - Wines from South Africa 12.30am - The perfect wines for Christmas 1.30pm - Wines from Argentina 2.30pm - The perfect wines for Christmas 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 Argentine wine tastings, Dennis and his team will introduce you to their latest wine maker RJ Vinedos, a family business, who grow most of their grapes in the country’s agronomical heartlands of Mendoza, in fertile valleys overlooked by the snow capped peaks of the Andes. They will start with a 2017 Pasion 4 Torrontes, a white, before taking you on a Malbec journey, culminating with the 2014 Joffre e Hijas Premium.

In the South African wine tastings, you will discover 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, to arrive before Christmas and New Year.

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COCKTAIL ANYONE?

Cocktail anyone?

Do you know a Moscow Mule from a Black Russian? Or a Long Island Ice Tea from a Manhattan?

Brush up on your cocktails and learn to shake like a pro at one of the 185 Watling Street Cocktail Masterclasses at the Northampton Winter Food Festival.

A new addition last year, the classes proved to be extremely popular. They will again run throughout the festival and last for approximately half an hour. You will be able to learn how to make cocktails under the watchful eye of a professional mixologist.

The classes start at noon and run every hour until 3pm on each day. Tickets cost £10 per person and you will 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.

Crispin Slee, founder of the festival, said: “The cocktail masterclasses are a real hoot. It’s a

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great thing to do with friends. And you leave with a big smile on your face!”

Known 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.

Tickets to the masterclasses are available from our website at winterfood.co.uk.

Booking fee applies. Please note tickets for the masterclasses do not include entry to the festival.

There is a limit of 20 people per session so please book early to avoid disappointment.

Please advise the 185 staff if you have any allergies.

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FOODIES LOUNGE

Foodies Lounge When you’re at the show, swing by our Foodies Lounge where you can enjoy some fun, informative talks about food and drink from 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 are Geoff and Christine Twell, the king and queen of artisan goat cheese in Northamptonshire, fellow local cheese maker Gary Bradshaw and one of the master bakers from The Good Loaf in Northampton.

Artisan chocolatier Nenette Scrivener will provide an insight into the chocolate makers’ art and chilli expert Bob Price will reveal the secret to unlocking flavour rather than heat.

The Foodies Lounge will also be the venue for Warner Edwards’ gin tasting sessions. Make sure you don’t miss out.

Our speakers will include:

NENEVIEW DAIRY Geoff and Christine Twell set up Neneview Diary in 2013. They started out with just three goats and now have over 100 on their farm in Stanwick.

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Theirs is one of the most compelling Northamptonshire food success stories. From humble beginnings they have become goat cheese royalty, multi-award winning and feted by cheese makers around the world.

The couple will be Talking Goats’ Cheese; sharing their story, revealing the life of a goat, diet and the milking process, and talking about their cheese and how it is made. They will also provide samples and take questions from the floor.

NENETTE SCRIVENER, NENETTE’S 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 chocolate with fresh, seasonal ingredients to create delicious chocolates and truffles, bars and shapes.

Nenette is based just over the county border in a village in South Leicestershire. She will be pairing wine with chocolate.

WARNER EDWARDS Warner Edwards are a multi award-winning artisan gin distillery based at Halls Farm in

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 honeybee gin is a unique collaboration between nature and gin maker. Founder Tom Edwards installed apiaries around the family farm and the nectar is added after distillation, creating a floral, zesty gin with a silky finish.

BOB PRICE, CHILLIBOBS

THE GOOD LOAF The Good Loaf is a social enterprise in Northampton focussed on doing the right thing. As well as making fresh, hand-crafted bread, the bakery and café helps vulnerable women break out of a cycle of poverty and offending by giving them work experience, training and jobs.

Their bread is baked at sunrise every day using flour from local mills. They make a variety of loaves from sourdough, where the dough is left to prove for 48 hours giving it the distinctive sour taste and heavy crust, to malt crunch with a nutty flavour and Italian exports ciabatta and focacia, both made using local rapeseed oil.

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.

As well as being an artisan bakery, The Good Loaf runs a thriving café in Overstone Road where the hearty sandwiches are made with fresh bread and you can buy their stunning loaves.

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 homegrown chillies in their products.

One of their master bakers will be on hand Talking Bread, what to look for in a good loaf, why real bread is better and the nasties that you need to avoid in a supermaket loaf.

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

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.

FOODIES LOUNGE

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.

Timings: Saturday 11am Neneview Dairy – Talking Goats’ Cheese 11.45am Nenette Scrivener – Pairing wine

with chocolate 12.30pm Warner Edwards – Gin tastings 1.15pm Bob Price – Talking Chilli 2pm Gary Bradshaw – Talking Cheese 2.45pm The Good Loaf – Talking Bread 3.30pm Warner Edwards – Gin tasting Sunday 11am Neneview Dairy – Talking Goats’ Cheese 11.45am Nenette Scrivener – Pairing wine

with chocolate 12.30pm Warner Edwards – Gin tasting 1.15pm Bob Price – Talking Chilli 2pm Gary Bradshaw – Talking Cheese 2.45pm The Good Loaf – Talking Bread 3.30pm Warner Edwards – Gin tastings

Gary will be Talking Cheese, and providing some free samples. www.winterfood.co.uk

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LET’S HEAR IT FOR LOCAL

Let’s hear it for local Nearly a third of the stallholders at November’s Northampton Winter Food Festival are based in the county. A full list of who is exhibiting can be found at the back of this guide. Here, festival founder Crispin Slee meets three businesses helping to put Northamptonshire on the foodie map.

MY SWEET THEORY Jack Fitzgerald is a young man on a mission. The 22-year-old chef wants to revolutionise chocolate. And he’s putting his money where his mouth is.

The firebrand cook quit his job in London to return home to work part-time in the local pub while he gets his fledgling business, My Sweet Theory, off the ground.

He said: “Being a chef in London was punishing. I was working 90 hour weeks. I thought to myself ‘There has to be more to life than this’.

“I had always this idea in my head of creating my own chocolate business. Now I’m actually doing it and I couldn’t be more fired up.”

Sprayed with natural cocoa butter in zany colours, Jack’s orbs of chocolate look like mini planets. They appear out of this world and the flavours aren’t far behind.

He said: “My favourites are blueberry cheesecake, candy floss and rhubarb and custard. For the blueberry ones, I literally add a cheesecake mix to the ganache to make the chocolate.”

Jack has been making his stunning creations in his home kitchen in Long Buckby for the last two years, mostly selling online.

You will be able to see, taste and buy them from Jack’s stall at the food festival. If you can’t wait until then, his website can be found at www.mysweettheory.com

NENEVIEW DAIRY I hope they don’t mind me saying this but Geoff and Christine Twell have a few more years under their belts than Jack. But their enthusiasm and passion for their business is no less youthful.

The couple started producing goat cheese on their farm in Stanwick in 2013. They began with just three animals and now have a trip (goat-speak for a herd) of over 100 goats.

Geoff and Christine have gone on to win countless awards and are now so highly regarded, their cheese has attracted worldwide interest. Goat can be a strong taste but their great skill is the subtlety of their flavours.

Christine said: “We recently had a visit from a group of Spanish restaurateurs. They all remarked on how subtle our flavours are.

They said cheese makers in Spain all insist on making hard, strong cheeses.”

They have won accolades from Great Taste, the Global Cheese Awards, the World Cheese Awards and are regulars on the podium at the Northamptonshire Carlsberg Food and Drink Awards.

All their goats are milked on the farm and the cheese made on site in their ‘Little

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LET’S HEAR IT FOR LOCAL

Cheesery’. The couple show no sign of slowing up and plan to continue expanding to meet increasing demand, both locally and nationally.

added: “Mylène is amazing. One of our international orders was from Farrow and Ball, the people who make upmarket wallpaper and paints.

The names are wonderfully evocative – Cobblers Choice, Cordwainer, Skyver, Stanwick Blue and Phipps Firkin – and taste just as dreamy. Try them, buy them at the festival.

“They wanted biscuits iced in the design of their wallpapers. Mylène copied the patterns perfectly. They were delighted.”

THE BISCUITERIE Growing up in rural Brittany, Myelin Carn dreamed of becoming a patissier when she was older. But her family had other ideas.

Setting up a food business in France is fraught with red tape and agriculture pays the bills in that part of the world, so she was marched off to horticultural college.

Not until she met an Englishman on a work placement to the UK did she finally realise her childhood ambition to bake for a living.

The Biscuiterie provide boxes of delicious and fabulously decorated biscuits for all occasions, including birthdays, anniversaries and weddings.

They also do French Macarons, giant, personalised Bourbon biscuits and have launched a subscription service for French patisseries.

For more details, please visit: thebiscuiterie. co.uk, or discover Mylène’s incredible creations at their stall at the Northampton Winter Food Festival.

Matthew Lillistone, the man she met, said: “You’d be surprised just how hard it is to set up a food business in France. There are endless rules and regulations.”

The couple launched The Biscuiterie from their home in Daventry in 2011, baking and hand decorating biscuits.

Thanks to Mylène’s incredible artistry, they now sell all over the world. Matthew www.winterfood.co.uk

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Explore

South Northamptonshire Visit South Northamptonshire for family fun, leisurely experiences, country escapes, tranquil surroundings and much, much more.

From quaint market towns such as Towcester and Brackley to Sulgrave Manor, the ancestral home of George Washington himself; your every desire will be met when planning a trip to the area.

South Northamptonshire Council have a wide range of local tourism guides covering everything you would want to explore in the area, including walking, cycling, heritage, where to stay, eating, drinking and more.

Explore the many wonders of South Northamptonshire today!

To find out more visit

www.southnorthants.gov.uk/tourism 26

www.winterfood.co.ukSouthNorthantsCouncil

@SNorthantsC

Explore

www.sou

thnortha

nts.gov.u

Family Fu

in South

Northam

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Explore

visit www

Explore

www.sou

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Northam

.southno

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nts.gov.u

Northam

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www.sou

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Explore

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Brackley

Towcest er

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heritage • Family fun • local produce Download our app Explore South Northamptonshire for all of our local tourism guides or visit www.southnorthants.gov.uk/tourism.

You can request to have any of our guides sent to you by calling 01327 322322.

www.winterfood.co.uk

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THINGS FOR KIDS

Things for kids If you’re bringing the kids along in November, there’s plenty to help keep them occupied.

As well as our regular kids cookery classes, provided by the lovely people at Cookery Doodle Doo, we also have face painting and free story telling sessions.

The stories will be read by Catharine Tarburn, from Catharine’s Little Bookshop.

Featuring some of the best-loved children’s classics, the sessions will run hourly from 11.30am until 3.30pm on Saturday and from 11.30am to 2.30pm on Sunday.

Catharine is a local, independent bookseller for Usborne Books and will have a range of her books available to buy. They are also available online.

If your son or daughter loves joining in with the cooking at home, then why not enrol them onto one of the children’s cookery classes at the show. These classes have been purpose built for little ones to be able to get stuck in to some foodie fun, combine different ingredients and get the immediate gratification of being able to see – and taste – what they have created.

The classes are run by Towcester-based Cookery Doodle Doo, which specialises in providing kids cooking and baking lessons and parties. They teach children how to

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create scrumptious sweet treats, healthy snacks and meals.

They are bringing a taste of their brand of foodie fun to Northampton Winter Food Festival with classes which run throughout the day on both Saturday and Sunday by offering two festive recipes.

In one session, the kids will be able to make Snow Bowls - a delicious seasonal dessert created with oranges, yogurt, crushed meringue and finished off to look like a snowy, winter scene using mini gingerbread people and sweet treats.

In the alternate session, they can create Colourful Baubles - yummy truffles made with cake crumbs, dried fruit and cocoa, rolled in colourful coconut. Both dishes can be taken away and are ready to eat.

The classes are suitable for children aged three and above, although under fives will need to be accompanied please. Please see overleaf for the timings of the sessions.

You might like to know that many of our chefs learnt to cook at their parent’s apron strings - Carmela Sereno Hayes, Northampton’s Queen of Italian cuisine, did and so our guest chef this year Kwoklyn Wan! Lisa Tong from Calico Faces will be offering facepainting at the show. Charges apply. All of the children’s activity takes place in the Hevey Suite, which is on the opposite side of the cricket pitch next to Food Hall 2.

Here are the times for the children’s cookery classes. They last for 30 minutes.

Saturday 11am, 1pm, 3pm – Snow Bowls Noon, 2pm – Colourful Baubles Sunday 11am, 1pm, 3pm – Snow Bowls Noon, 2pm – Colourful Baubles The classes do sell out so please book in advance to avoid disappointment. Online bookings will close at 10pm the night before.

Bookings can be made on the day at the festival office up to 15 minutes before the start of the class.

The classes take place in the Hevey Suite which is on the other side of the cricket ground from the entrance so please leave time to make your way around the pitch.

Winter Warmers! es • H erb

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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.

ri e s &

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Herbal drinks as individual as you are!

Please come and see us and have a taste!

For more information contact: info@norfolkpunch.com Or visit http://www.norfolkpunch.com

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KWOKLYN WAN

From Kung Fu to Kung Po! Kwoklyn Wan has pedigree in Chinese cooking that is hard to rival. His grandfather opened the very first Chinese restaurant in Leicester in 1962 and his father launched the city’s first Cantonese restaurant 16 years later.

His father had three brothers and three sisters. All of them had cooking in their DNA and went on to run restaurants or takeaways. The Wan clan quite literally put Cantonese cuisine on the East Midlands map.

The same entrepreneurial streak and passion for cooking runs through Kwoklyn’s veins. He and his brother – the fashion guru Gok - and sister grew up amid the clamour of restaurant service.

He said: “The restaurant was on two floors.

Gok and I would literally be playing upstairs when customers were downstairs, chasing each other around the room and hiding under the tables.”

As they grew up, the three siblings were inevitably drawn into the family business. “I didn’t like the front of house so I worked in the kitchen. I started off washing pots and pans, and peeling onions and carrots.

“I never had a formal lesson but I grew up in the kitchen watching my dad and the other chefs, learning how to cook and the tricks they used to create authentic Chinese food.

I think cooking was simply in my blood.”

At the age of 24, Kwoklyn, now 45 and a father-of-two, moved out of the family home to pursue his second passion martial arts. He was honoured to have been invited to teach for the Bruce Lee Foundation, set up his own martial arts school and even created a martial arts festival which attracted 10,000 people.

In 2015, Kwoklyn launched his own website – kwoklynwan.com – packed full of recipes and took to social media to promote his new, fledgling business. Since then he has gone from strength to strength.

TV appearances have followed and in January Kwoklyn will launch his first book and his own online cookery school, Kwok on Kitchen.

He said: “The book is called the Chinese Takeaway Cookbook and will launch in January to coincide with the Chinese New Year. It’s full of recipes for everyone’s favourite takeaway meals, where to find the right ingredients and the tips and hacks to make your own food taste even better than the local takeaway.

“The online cookery school will launch at the same time and people will be able to see me making their favourite meals so they can follow the recipes step by step. It’s all really exciting.”

Kwoklyn will provide a masterclass in Chinese cooking when he demonstrates on the chef demo stage at the Northampton Winter Food Festival. He will be on stage on both days, at noon and 3pm, cooking a different recipe at each session.

To find out more about Kwoklyn, visit www.kwoklynwan.com

But a spur from his brother Gok – of ‘How to Look Good Naked’ fame - led him back to his first love, cookery. “Gok was at the height of his fame and they wanted him to create a book on Chinese cookery.

“His first call was to me and dad and together we helped put together the collection of traditional, family recipes that filled Gok’s first book. This lit the fire inside me to get on and start writing for myself”.

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Gok Wan, Kwoklyn’s brother

KWOKLYN WAN www.winterfood.co.uk

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KWOKLYN WAN

Beef in OK Sauce I have many fond memories of this dish and though a recipe developed here in the UK for the western taste buds, it is enjoyed throughout the world by many Chinese families.

SERVES 4 PREP TIME: 5 MINUTES COOKING TIME: 10 MINUTES 340g Fillet beef, cut into thin slices 1 Onion, thinly sliced 1 Egg, whisked 1 Cup corn flour Oil, frying Sauce 250ml Water 125ml Tomato ketchup 4 tbsp. Brown table sauce, 100g White or brown sugar 2 tsp. Light soy sauce 1 tsp. Five spice powder 1½ tsp. Corn flour mixed with 2 tbsp. water Place all of the sauce ingredients except the corn flour into a wok. Heat on medium and stir until sauce starts to boil. Lower heat and simmer for a few minutes.

Add corn flour mixture to the sauce and stir until thickens. Set to one side.

Heat a large sauce pan over a high heat and fill with oil. Oil should be at least 12cm deep. Heat to 180c.

In a large bowl massage the egg into beef slices. Tip the corn flour on to a large plate and dredge the beef in the corn flour coating each piece. Bang off excess flour and carefully lower into the hot oil, cooking for 2 to 3 minutes, or until beef is golden brown and crispy. Transfer to a wire rack to drain or place on to kitchen roll.

In a non-stick wok add ½ tbsp. oil and fry the slices of onion until tender, add beef and the ok sauce. Mix thoroughly to coat each piece. Transfer to a serving plate and serve.

Chinese Mushrooms Served with Oyster Sauce

This dish delivers from every angle, served in a rich dark gravy-like sauce which seeps through your rice and flavours the whole bowl.

SERVES 4 PREP TIME: 5 MINUTES COOKING TIME: 7 MINUTES 340g Fresh Shiitake mushrooms or Portobello mushrooms 1 tbsp. Oil 1 tbsp. Garlic, minced ½ tsp. Ginger, minced 2 tbsp. Oyster sauce 1 tbsp. Dark soy sauce 1 tsp. Brown sugar Salt and pepper to taste ¼ cup Chicken stock or vegetable stock 1 tsp. Sesame oil 1 tsp. Corn flour mixed with 2 tablespoons cold water

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If the mushrooms are large, cut into quarters. Place wok over a medium/high heat, add oil, garlic and ginger and fry until fragrant (about 30 seconds). Add the mushrooms and stir-fry for 1 to 2 minutes.

Add oyster sauce, dark soy sauce, sugar and chicken stock and mix well. Bring sauce to the boil, and allow to reduce for 2 minutes. Pour in the corn flour mixture to thicken the sauce, remove from heat and drizzle with sesame oil. Transfer to serving dish and enjoy.

VEGETARIAN OPTIONS

Most Chinese supermarkets stock mock oyster sauce which is made from soya beans, yeast extract and wheat flour. By using this you will retain the rich depth of flavour real Oyster sauce brings to the dish.

KWOKLYN WAN WAM www.winterfood.co.uk

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Visit our Wedding Fayre on 13th January

SAY YOUR VOWS AT SEDGEBROOK HALL IN 2019 Whether you’re looking for a summer wedding on the lawn or a cozy autumnal celebration, Sedgebrook Hall can accommodate all kinds of wedding! Our Manor house is ideal for photo opportunities and intimate ceremonies, where our larger suites can welcome more than 100 of your closest friends and family to sit down to your wedding breakfast.

Our landscaped gardens are the perfect backdrop for those album shots and if the sun is shining, you can enjoy your drinks reception amongst loved ones outside our Victorian manor.

We still have dates available throughout 2019, so be sure to get in touch with our team to discuss your wedding plans and ideas.

Quote EMPOR19 when booking to get a bottle of bubbly on your wedding night.

Please contact our events office on 01604 821666 or email us on Sedgebrook.events@thevenuescollection.co.uk to discuss your plans with somebody in our team.

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SEDGEBROOK HALL Northampton

Bespoke Furniture Beautiful, quality, handmade bespoke furniture for your home and kitchen

Whatever you are looking for from a small table in a hallway to a bespoke fitted kitchen, make Swan Bespoke Furniture your first port of call. Custom designed around your budget and style.

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Tel: 01327 342739 or 07748 591849

www.swanbespokefurniture.co.uk email: info@swanbespokefurniture.co.uk

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EXHIBITORS

Exhibitors FOOD, DRINK & CRAFT STALLS BEN’S BILTONG

BROCKLEBY’S

Tring Unique salamis and airdried meat www.curiousfoods.co.uk

Warwick Artisan biltong and droewors made by hand in the UK www.savannabiltong.com Asfordby Hill, Nr Melton Mowbray Savoury, fruit and game pies made in Melton Mowbray www.brocklebys.co.uk

CAPON AND HARVEY

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

CHILLIBOBS

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

CHILTERN CHARCUTERIE

High Wycombe Cured meats and charcuterie www.chiltern-charcuterie. co.uk

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COSTCO

Milton Keynes Food display www.costco.co.uk

www.winterfood.co.uk

CURIOUS FOODS

DAILY BREAD CO-OPERATIVE

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

DANIEL’S DELIGHTS

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

DIRECT BEERS

Derbyshire Novelty Beers www.directbeers.com

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 SISTERS

Northampton Quaint Italian van selling chilled Prosecco and vinofrizzante

FLEUR FIELDS

Brixworth, Northampton Award winning wines fleurfields.co.uk

FLINT AND FLAME

West Sussex Premium knives and knife sets www.flintandflame.co.uk

FOODYLICIOUS

Oxford Compostable coffee capsules and vitamin drinks www.foodylicious.co.uk

FUDGE FACTORY

Lancashire Handmade Fudge www.thefudgefactory.co.uk

FUDGEHEAVEN

Bromsgrove Fuffle bars – is it a fudge, or is it a truffle? www.fuffle.co.uk

GOODTOBEE

Northampton Handmade reusable food wraps and bags www.goodtobee.co.uk

GOURMET SPICE CO.

Corby Gourmet rubs, infused balsamic, infused oil, flavoured salts www.tastespice.co.uk

GREEN KITCHEN PRESERVES

Northampton Home-made preserves, pickles and chutneys www.greenkitchenpreserves. co.uk

SINCE

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EXHIBITORS

GWATKIN CIDER

Herefordshire Artisan cider and perry from Herefordshire’s Golden Valley www.gwatkincider.co.uk

HAMM TUN FINE FOODS

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

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

HANDMADE TREATS

JUST BISCUITS

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

HARRISON & GRIFFITHS

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

HEDGEROW PRODUCTS

Blaby, Leics Chutneys, preserves and condiments www.hedgerowproducts. co.uk

HERBAL FUSIONS

Daventry Norfolk Punch – a nonalcoholic herbal drink made from 30 herbs, berries and spices. www.norfolkpunch.com

JACCS GOURMET

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

LIMBRE

Northampton Vegetarian and vegan Indian soups www.limbre.co.uk

MARSHMALLOW HEAVEN

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

MKS FOOD

Hounslow Olives, nuts, Turkish delight and baklava

MUM’S CURRY SAUCES

HERBS AND SPICES

Northampton Curry sauces and Indian chutneys

HUSTLE GIN

Long Buckby Artisan chocolates www.mysweettheory.com

Dartmoor Blends of herbs and spices www.herbs-spices.co.uk Horton, Northants Premium dry gin www.hustlegin.com

I’M REAL

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

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INCREDIBLE PIES

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

www.winterfood.co.uk

MY SWEET THEORY

NATURAL GAME

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

NEAL’S YARD REMEDIES

Oxon Organic health and wellness www.facebook.com/ nyrorganicclairegilbert

NENETTE CHOCOLATES

South Kilworth Artisan chocolates – bars, tablets, shards and lollipops www.nenettechocolates. co.uk

NENEVIEW DAIRY

Stanwick Artisan goats’ cheese www.neneviewdairy.co.uk

NIP FROM THE HIP

Sittingbourne Mouth-watering fruit liqueurs www.nipfromthehip.co.uk

PEPERONCINO

Stanwick Chilli-infused Calabrian preserves and sauces www.peperoncino.co.uk

PIMENTO

Chesham Pimento ginger beer with a chilli kick www.pimentodrink.com

PHIPPS NBC

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

QUEENS PARK PRESERVES

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

R&G THAI CURRY

Mansfield Authentic Thai curry paste www.randgcurrypaste.co.uk

REPLETE FLATBREADS

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

THIS CHRISTMAS AT ROYAL & DERNGATE

FOR AGES 7+

TUE 27 NOV – SUN 30 DEC A CO-PRODUCTION WITH POLKA THEATRE AND LITTLE ANGEL THEATRE

By Julia Donaldson and Rebecca Cobb Co-adapted by Peter Glanville and Julian Butler Music and Lyrics by Julian Butler

★★★★★ “EVERYTHING THAT CHILDREN’S THEATRE SHOULD BE” THEATRE BUBBLE

THU 29 NOV – SUN 6 JAN

IDEAL FOR UNDER 7S

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Adapted from the original by J M Barrie and by arrangement with Great Ormond Street Hospital Children’s Charity and Samuel French Limited

FRI 7 – SUN 30 DEC

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05/10/2018 09:56

www.winterfood.co.uk

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EXHIBITORS

RIVERFORD ORGANIC FARMS

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

SA SAUCES

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

SAULS OF SPRATTON

Spratton Pork pies, sausages, potted beef www.saulsofspratton.co.uk

SAXBY’S CIDER

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

SILVER POD COFFEE

Walsall Barista coffee and tea www.silverpodcoffee.co.uk

STAINSWICK FARM

Shrivenham, Swindon Cold pressed rapeseed oil and salad dressing www.stainswickfarm.co.uk

TEMPTING TEAS

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

THE BEER GARAGE

Northampton Craft beer and gift packs www.thebeergarage.co.uk

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/

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THE GOOD LOAF

TWO BIRDS SPIRITS

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

Market Harborough Award-winning artisan spirits www.twobirdsspirits.co.uk

THE HARE IN THE SWEATER

Harrington, Northants Award-winning artisan gin www.warneredwards.com

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

THE LITTLE GARLIC PLATE

Burton Green, Warwickshire Colourful ceramic dishes for grating ginger and garlic

WARNER EDWARDS

WILLOBEANS COFFEE

Kent Barista style coffee, speciality teas, hot chocolate

WILTSHIRE LIQUEUR COMPANY

THE LOST FARM

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

THE ORIGINAL OLIVE OIL COMPANY

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

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

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

THE TIFFINS COMPANY

Rugby Vegan, gluten and dairy free treat boxes and cake mixes www.thetiffinscompany. co.uk

THE WILDE BAKERY

Morecambe Artisan flapjacks www.thewildebakery.co.uk

THOMAS COOKIE CO

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

TIGG’S DRESSINGS

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

TOWCESTER MILL BREWERY

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

YARTY CORDIALS

YAU’S

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

STREET FOOD BAKER’S BANGERS

Pipewell, Nr Kettering Artisan hot dogs and slow cooked pork shoulder with homemade ‘slaw and sauces

BURGER MEISTER

Leics Gourmet Aberdeen Angus burgers

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, and vegetarian chilli www.banditstreetfood.com

NICKY’S LITTLE KITCHEN

Hoddesdon, Herts Crepes www.nickyslittlekitchen.com

SAF’S KITCHEN

FARMER LOU

Milton Keynes Gluten free and vegan pakoras, vegan and meat samosas, gluten free, meat and vegan curries and kebabs with delicious homemade toppings

Rutland Succulent hog roast www.farmerlou.co.uk

LA FLAMENCA CHURROS

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

NOW NOW SOUTH AFRICAN FOOD CO

SU CASA CUISINE

Northants Delicious South African curries: Durban chicken curry, Bobotie, Cape Malay vegan curry, Vetkoek and Bunny Chow www.nownowfood.co.uk

Oswestry Freshly cooked paella and tapas dishes, including vegetarian and vegan, gluten free www.sucasacuisine.co.uk

THE RUSTIC COOKS

WHAT’S POPPIN’

Northampton Gourmet popcorn, sweet and savoury choices with vegan option www.thebeergarage.co.uk

EXHIBITORS

DUCK’N’BITE

Hertford Shredded confit duck in ciabatta with baby spinach and relishes

INFORMATION STANDS SOUTH NORTHAMPTONSHIRE COUNCIL

Tourism stand with free information about recreation in the district

ROYAL SOCIETY FOR THE PROTECTION OF BIRDS

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

Wrexham Speciality sausages including Polish Kielbasa and vegetarian sausages

Hot tub clearance sale with huge savings on 2017 ex-display models!

New Hot tubs starting from £4695. T&Cs Apply.

Contact Aquaflames on 01327 811404

The Homestead Centre, Watling Street A5, Towcester, NN12 6LH | sales@aquaflames.co.uk

www.winterfood.co.uk

49

illage Emporium

The

wcester Eat&DrinkTo

11-12 June 2018

Supported by val.co.uk

erFoodFesti www.Towcest

wcester Eat&DrinkTo

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

Be seen in 2019

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

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

51

YOU CAN’T PUT A PRICE ON LOVE

BUT WE CAN TRY RINGS START FROM £950 MICHAELJONESJEWELLER.CO.UK 52

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