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Programme

22 / 23 BUDE,

CORNWALl

SEPTEMBER

SEPTEMBER 2018 AR TISAN F OOD HA L L . . . C H E F D E M O N S TR A T I O N S ... EN TERTA I N MEN T ... F AM I LY AC T I V I TI E S . . . S TR E E T ...F O...O D . . . FO O D I E F O RTN I GHT ... A


Proper Job - Generic A5.indd 1

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03/08/2018 11:48


Welcome 22 / 23 BUDE, SEPTEMBER

C O N T E N TS

We are delighted to announce the launch of Budelicious, an exciting new food and drink festival for Bude. We want this to be a celebration of all things Food in Bude...

Timetable ... 02 Recipe: Peter Gorton ... 04 Mors Baggers ... 08 Community Orchard ... 09 Artisan Producers Hall ... 10 Chef Demonstrations ... 14 Future Star: Max Snook Bevis ... 19 Recipe: Dave Sargent ... 22 Recipe: Dez Turland ... 23 Get Your Veg On ... 25 Foodie Fortnight ... 28 Gala Dinner Menus ... 31

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The new event will showcase the very best and varied restaurants that Bude has to offer along with the wonderful artisan food and drink producers in the area - from ice lollies & cheese to sausages & coffee. The event is being led by celebrity chef Peter Gorton (Master Chef of GB) a past Guide Michelin star winner. who has been keen to build an event in Bude for some time now, as the town has a lot to offer by the way of some great food and drink artisan producers and eating places. Our aim is to grow the Budelicious event over the coming years to become an established festival in Cornwall.

Sponsors & Thanks ... 33

We have a fabulous location, taking over the iconic Falcon Hotel, right in the heart of Bude for this foodie weekend.

B E SO CI AL

Browse the stalls in the Producer’s Hall, or join us in the Marquee to watch some of our best local talent cook up a storm in the demo kitchen. With kids entertainment, live music, street food and gala dinners across the weekend, there is sure to be something for everyone.

@ BUD E LICIO USFOOD F E S T I V A L BUD E LI CIO US_ FO O D _F E S T I V A L

C ONTA CT US W WW . BUD E L I C I OU S . O R G IN FO @ BUD E L I C I OU S . O R G

Don’t forget to look for Budelicious Specials during Foodie Fortnight 15-29 September at establishments displaying our logo. Budelicious is sponsored by the Falcon Hotel, Chadds Foodsmiths & St Austell Brewery through their Proper Job Cornish IPA.

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What ’s happening...

22 / 23 SEPTEMBER

FRIDAY NIGHT 7pm

Beer and Food Gala Dinner

6.30pm

Gary McCausland Live Music in the Marquee

SATURDAY 11am

Festival Opening by Mayor Bob Willingham

11am-6pm

Chef Demos in Marquee

11am-6pm

Artisan Producers Hall

11am-6pm

Family Area*

11am

Street Food

6.30pm

“Awel Vase” Foot Tapping Music in the Marquee

7pm

Artisan Producers Tasting Dinner

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(Bar & Pop-Up Tearoom all day)


BUDE, CORNWALl

SUNDAY 11am-6pm

Chef Demos in Marquee

11am-6pm

Artisan Producers Hall

11am-6pm

Family Area*

11am

Street Food

6pm-8pm

Magic Martin in the Marquee (£1 per child)

9pm

Close

(Bar & Pop-Up Tearoom all day)

*we will be running a number of children’s foodie workshops in the Family Area throughout the weekend, including:

Healthy Eating Taste Testing Cookie Decorating and many more fun activities...

No need to book, just drop in and see what’s going on. Bude Area Toy Library & other fun stuff will also be with us all weekend in the garden at the Falcon Hotel. There will be a small fee for some of these activities.

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PETER GORTON recipes

G I NGE R SP ONG E PU D D IN G WITH CARAMELISE D AP PLES & CARAME L SAUCE Ingredients - 100g butter

- 125g soft brown sugar - 2 eggs - 125ml/double cream - 1 teaspoon vanilla essence - 125g plain flour - 1 teaspoon bi-carbonate of soda - 1 teaspoon ground cinnamon - 2 teaspoons ground ginger APPLE AND CARAMEL SAUCE - 280g sugar - 55g unsalted butter - 225ml double cream - 225ml Sandford Orchard - 3 peeled, cored & each apple cut into 8 segments - pulp of a vanilla bean (optional)

Method Pre-heat oven 180°c | fan oven 160°c| gas 4 1. Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence. Sift the flour, bicarb and spices and carefully fold into the mixture. 2. Grease 6 metal pudding moulds and place them on a baking tray, fill the moulds and bake in the oven for about 20 minutes or until they spring back to the touch. 3. Put the sugar into a frying pan over a medium heat and cook the sugar until it is golden brown, add the apples and caramelise with the sugar until apples are golden brown, Add the Sandford Orchard Cider and reduce it by a half then add the butter, vanilla bean pulp, and cream and cook until you have a nice caramel sauce. Set the sauce aside until ready to pour over the puddings. 4. Warm the cakes in the oven for a few moments – set at 150°c/fan oven 130°c/gas 2 5. Place puddings on a plate then put the caramelised apples on top and pour over the caramel sauce. Serve with vanilla ice-cream or clotted cream. RECIPES BY PETER GORTON

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PAN-FRIED GILTHEAD BREAM ON SPICED AUBERGINE & A PEA PANCAKE Ingredients

- 4 x 50g fillets gilthead bream

- 112ml double cream

tomatoes

- 2 tablespoons of sunflower oil

- 4 tablespoons plain flour

- 1 small onion, finely diced

- sea salt & freshly ground black pepper

- 2 tablespoons butter

- 2 Spring onions, chopped

- salt and freshly ground black pepper

- 1 finely diced cloves of garlic

- 225g peas - fresh or frozen cooked until tender

SPICED AUBERGINE PURÉE

- 1 small bunch of fresh coriander finely chopped

- 1 whole egg + 1 egg yolk

- 2 tablespoons sun-dried

PEA PANCAKES

- 500g fresh aubergines

- ground cumin to taste

- 1 teaspoon of honey

Method 1. Heat a heavy duty frying pan. Add the sunflower oil and place the gilthead bream fillets in the pan and sear until the skin is crispy. Turn and cook for 1 minute or until the fish is just cooked. 2. Drain the peas and in a food processor combine the peas, egg yolk, cream and flour until a smooth batter. Refrigerate until required. 3. Melt the butter in a sauté pan. Place 1 tablespoon of batter for each pancake in the pan and cook on both sides until the edges are brown. Drain on kitchen paper and keep warm. 4. Cut the aubergines in half lengthwise, brush with olive oil, lie on a baking sheet and roast for 30 minutes, remove from the oven and cool. When cool, scoop the pulp away from the skin, discard the skin, heat the olive oil in a large frying pan and sauté the onions until translucent. 5. Add the garlic and continue to cook for one minute more. Do not allow the garlic to brown, add the cumin, honey and salt & pepper, mix well and set aside to cool. 6. Add the spring onions and coriander, place in a container until ready to use.

To Serve Put a warm pea pancake in the centre of a pre-heated dinner plate, place a spoon of aubergine purée on top and then the gilthead bream and serve.

Chefs tip The gilthead bream is generally considered the best tasting of the breams. This spiced aubergine puree is a wonderful addition for vegetarian recipes also it complements lamb dishes.

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WCB&L_A4_Bude_Advert.pdf

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29/08/2018

10:02

West Country beef and lamb

Born and raised in the West Country Granted PGI recognition in 2014, West Country beef and lamb provides a unique product – consistent quality with distinct flavours

Key Benefits are

• Forage based diet • Totally assured supply chain • Red Tractor or equivalent on farm standards • Independently inspected for product integrity • Unique and protected food name Only after these strict standards and specifications have been met, can the West Country and PGI logos be used.

If you’re a consumer look for the quality mark from the West Country. If you’re a farmer or supplier and want to benefit, call the Hotline

0845 491 8787

or visit: westcountrybeefandlamb.org.uk

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LOC A L A R T I S A N BEER S M A D E W I TH

C O RN I SH HO PS FR O M NO R TH CO RN WAL L’ S

O N LY M I C R O P U B T H E B A RREL AT B U D E

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morsbags handmade, recycled, free!

.com

sociable guerilla bagging

BUDE BAGGERS working towards A GREENER BUDE

Morsbags are reusable fabric shopping

bags made from donated pre-loved fabric by volunteers. Always given FREE as a thank you for not using a pesky plastic bag! Please join our plastic bag amnesty by bringing a clean plastic shopping bag (if you have any laying around) the plastic bags will be . Come and meet us and swap for a lovely Morsbag.

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BUDE COMMUNITY ORCHARD

Apple orchards, once a familiar sight in the English countryside, have all but vanished. In fact, since 1960 we have lost two thirds of them. Of the 2,300 English apple varieties many are now facing extinction. A century ago 200 varieties of fruit could be found in a single orchard and each village would grow their own unique varieties. Apple orchards are good for wildlife and in 2007 traditional orchards were made a priority habitat in the UK Biodiversity Action Plan.

carries an intimate connection with the local community.

COMMUNITY SPACE This orchard is a community space to be freely enjoyed by all, so do come and see it grow and develop – maybe have a picnic here! Please use this space respectfully.

SOON... SEEING THINGS DIFFERENTLY At Friends of the Earth our watchword is ‘see things differently’, so when we saw this beautiful place, underused and maintained as a monoculture of grass we thought it could offer much more. With support from Bude-Stratton Town Council and Cornwall Council we ran a successful Crowdfunder appeal in the autumn of 2017. To our delight we found many others were inspired by our vision and in 28 days with 55 supporters we raised £1,760. Many trees were sponsored by families in honour of the recently departed, others dedicated to the recently born, so the orchard from its inception

We are planning an Apple Day later this month - where people can bring their own apples for juicing (in a few years time we’ll have our own).

Email: robfoebude@gmail.com Facebook: @BudeFoE Twitter: @FoEBude

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ARTISAN PRODUCER’S HALL 22 / 23 BUDE, SEPTEMBER

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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

Wroes Riverford Organic Norton Barton Tbc Flapjackery A Greener Bude Kernow Sausages The Kitchen Front Red Dog Bakery Chadds Foodsmiths St Austell Brewery Sabins Small Batch Coffee Swannacott Meats Wessex Pantry Hill View Honey Zach’s Ice Lollies Whalesborough Cheese Cornish County Cordials Mrs Gills Cakes The Barrell At Bude Tbc Friends of Bude Sea Pool

Saturday 22 | Sunday 23 September The Acland Suite at The Falcon Hotel

11am - 6pm

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WCB_A4_Bude_Advert.pdf

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29/08/2018

09:44

Unique flavour and quality

West Country beef

Beef Fillet

What makes it so special Only beef that has been born and reared on a assured West Country farm can carry the West Country beef PGI logo. That means that this beef has come from either Cornwall, Devon, Somerset, Gloucestershire, Dorset and Wiltshire.

Become an approved stockist Offer your customers this unique quality beef as an approved stockist, simply call our hotline number and register. You’ll recieve marketing materials including: Posters, Stockist stickers and recipe leaflets to help you sell West Country beef to your customers.

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westcountrybeefandlamb.org.uk Call the West Country beef Hotline on

0845 491 8787


WCL_A4_Bude_Advert.pdf

1

29/08/2018

09:41

Unique flavour and quality

West Country lamb

lamb Noisette

What makes it so special Only lamb that has been born and reared on a assured West Country farm can carry the West Country lamb PGI logo. That means that this lamb has come from either Cornwall, Devon, Somerset, Gloucestershire, Dorset and Wiltshire.

Become an approved stockist Offer your customers this unique quality lamb as an approved stockist, simply call our hotline number and register. You’ll recieve marketing materials including: Posters, Stockist stickers and recipe leaflets to help you sell West Country lamb to your customers.

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westcountrybeefandlamb.org.uk Call the West Country lamb Hotline on

0845 491 8787


Saturday Demo’s 22 / 23 SEPTEMBER

T IM KEARSE

D EB R OSSER

DAV I D S I B L E Y

Olive Tree, Bude

A Greener Bude

Life’s A Beach, Bude

AARO N VA N STON E

M IK E D ODSON

F R AS E R P R O U D FO OT

The Falcon Hotel, Bude

The Falcon Hotel, Bude

The Weir, Bude

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We have an awesome line up of talented chefs & foodie experts appearing at the Budelicious Food Festival .

BUDE, CORNWALl T I M E TA B L E Chef Demonstrations

SATURDAY 22ND 11.00 TIM KEARSE G AVI N ROBERTS

CON N OR

The Kernow Sausage Company

The Springer Spaniel, Treburley

12.00 A GREENER BUDE 13.00 DAVID SIBLE Y 14.00 GAVIN ROBERTS 15.00 CONNOR

JA MIE BA RRIBAL

The Brendon Arms, Bude

P ET ER G ORTON

International Chef Consultant

16.00 AARON VANSTONE & MIKE DODSON 17.00 FRASER PROUDFOOT, JAMIE BARRIBAL & PETER GORTON

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22 / 23 SEPTEMBER

T I M E TA B L E Chef Demonstrations

SUNDAY 23RD 11.00 SUE PROUDFOOT 12.00 DAN

SUE P R OUD FOOT

DA N

Whalesborough Cheese, Bude

The Beach House Wet Fish, Bude

DAV E SA R G EN T

NICK HODGES

Chef Sargie, Bude

Greenbank Hotel, Falmouth

13.00 DAVE SARGENT 14.00 NICK HODGES 15.00 DEZ TURLAND 16.00 TARQUINS GIN TBC 17.00 PETER GORTON & FRIENDS!

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Sunday Demo’s

BUDE, CORNWALl

D EZ TURLAND

TA R QUIN S G IN

P E TE R G O RTO N

Brend Hotels

Wadebridge

International Chef Consultant

These demonstrations are free to attend , with all Chefs and experts generously giving their time and support to the Budelicious Food Festival . The marquee bar will be open throughout, along with a delicious pop-up tea room serving hot drinks, cake and savoury snacks!

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MAX SNOOK BEVIS Master Chef in the making... and now is working there full time in the summer holidays. So, what’s next for Max? This month sees him joining Petroc College to start his formal training after which he hopes to travel & explore new culinary delights. The Falcon Hotel hopes to encourage Max’s return where he can bring his new skills to the table. Oh, and not content being a super chef, in 2018 Max won a Citizenship Award for his voluntary work & later this year will be going to Grand Canaria to represent the UK with 40 team mates in a gymnastics festival...

16 year old Max is a modest young man who, when asked “what’s your greatest acheivement?” replies, “nothing I can think of...” Well we think he has lots to shout about and is a name to watch out for in a few years! Having studied at Holsworthy Community College, Max’s future could go in many directions, but he has always loved cooking. His inspiration comes from both his grandmothers, one of whom as a domestic science teacher taught Max some of the technology behind the skill. At the age of 14 his most prized Christmas present was a Kenwood Mixer. Maybe Max’s biggest claim to fame is having cooked Junket for Prince Charles! Max was asked to cook for the Prince after coming 2nd in a cookery competition at the Devon County Show. Max has worked at the Falcon Hotel in the kitchen as part of his school work experience ... 19 ...

Max Snook Bevis we salute you!


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lovingly hand baking every cake... T: 01884 242 744 E: sales@countrycakes.co.uk W: www.countrycakes.co.uk

coffee house & bistro

Picture yourself beside the beautiful Bude canal with a plate of delicious locally sourced food and you’re at the Olive Tree. Open every day for drinks, lunch, coffee, cakes & cream teas. The evening transforms to serve modern British cuisine in the relaxed restaurant.

Lower Wharf, Bude. Cornwall. EX23 8LG t: 01288359577 w: www.olivetreebude.co.uk ... 21 ...


CHEF SARGIE recipe DARK CHO COLATE MO U SSE Ingredients

- 250G Dark chocolate min 70% cocoa solids - 3 eggs seperated - 2 teaspoons of caster sugar - 400ml whipping/double cream

Method 1. Melt the chocolate slowly over a bain marie (pan of simmering water with a bowl on top containing chocolate) 2. Seperate 3 eggs, whisk the egg yolk with the sugar again over a bain marie until doubled in volume and with a creamy appearance, be very careful not to over cook as the mix will scramble. Make sure when using a bain marie that the bowl fits comfortably onto. 3. Whisk the egg whites to a firm peak, also whisk the cream to the consistancy of a mr whippy. 4. Add the cooked egg yolk into the cream using a whisk, next add half this mix into the chocolate along with half of the egg white mix. 5. Gently whisk through the remaining cream into the chocolate mix along with the remaining egg white be careful not to over whisk as you will loose all the air. 6. Place in a sealed container chill in the fridge for a minimium of 3hrs and before eating leave out for 20mins. Serve with soft fruit and hazelnut praline or just straight out of the container with a spoon! RECIPE BY CHEF SARGIE

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DEZ TURLAND recipe curried scallops with parsnips, pomegranAte & burnt onion Ingredients SCALLOPS

PARSNIP PURÉE

POMEGRANATE DRESSING

12 Scallops

250g Parsnips

400ml Pomegranate Juice

Sea Salt

5g Curry Powder

400ml Rapeseed Oil

Curry Powder

5g Coriander

5oml Pomegranate Molasses

Vegetable Oil / Butter

4g Cumin

GARNISH

PARSNIP CRISPS

50ml Double Cream

50g Pomegranate Seeds

1 Parsnip

50ml Milk

Vegetable Oil - for deep frying

Sea Salt / Vegetable Oil

Burnt Onion Powder / Pickled Onions

Sea Salt

Micro Coriander

Method

1. Use a peeler to form strips of parsnip, cook at 180˚c for 4-5 minutes, or until golden, then remove, season with salt and keep in a warm, until required. 2. For the parsnip purée, cook parsnips and spices until soft, add the cream and milk, bring to a simmer and cook for a further 5 minutes, blitz on full speed until a smooth purée forms. 3. For the pomegranate dressing, reduce the pomegranate juice down in a pan until you are left with 100ml then whisk in the rapeseed oil and molasses. 4. Place a frying pan over a high heat and add a dash of vegetable oil. Once the pan is almost smoking, add a few of the scallops, making sure you do not overcrowd the pan, sear the scallops on each side for 30-45 seconds or until golden brown on each side, finish with butter. RECIPE BY DEZ TURLAND

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F O O D S E R V E D A L L D AY

T. +44 (0)1288 352005 F. +44| (0)1288 356359 BUDE CORNWALL

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E. RECEPTION@FALCONHOTEL.COM W. FALCONHOTEL.COM


GET YOUR VEG ON THIS IS STREET FOOD... WITH A DIFFERENCE!

TOP FLAVOURS | HEALTHY FOOD | SUSTAINABILITY 5 YEARS AGO AT GLASTO Frank

and Bex met when they worked the festival for the same small catering outfit. It was (almost?) LAFS and (indisputably) a whole lot of LAUGHS. In 2016 they launched Get Your Veg On on a shoestring, lovingly doing up a little catering trailer to their own (well, Bex’s) idiosyncratic specs (Frank has other talents).

Bex and Frank have an abiding passion for food (Frank has a special passion for eating too) and everything on the menu is created with love and respect from their own unique recipes. The focus is on never-the-same-old, with the zing of flavour and texture definitely taking centre stage. But back stage (and undergirding the whole experience) is healthy eating, justice and sustainability. They use compostable containers, recycle what they can and scour charity shops for all the little dingbats...

EVERYTHING THEY SELL IS VEGGIE but there is also a full Vegan option for all the dishes, and a GlutenFree version of most. Try their trademark Funky Falafel in a Wrap or as a Burger, or Chilli Nachos— it’s all served with locally grown, organic salad and stuff like guacamole, sour cream, salsa, hummus etc. They let you make up your own dish! Smashing Sandwiches, Toasties, & Phat Salads.

“It’s hard work, but we love it. The trailer is only a small space to work in, but we seem to have found a way to dance round each other, and almost read each others’ mind - I think it helps that we like each other, ha ha…”

Get Your Veg On

Serving food 11am-5pm (ish)

i s ne x t t o BU DE T OU R IS T IN FOR M A T ION i n t he CR E S CE N T CA R P A R K b y t he b a nk s o f T H E BU DE CA N A L

(weather dependant)

Rebecca Dennis: 07584128919 ... 25 ...


AWARD WINNING, HANDMADE WHALESBOROUGH CHEESES

7 Distinctive Cornish Cheeses: Trelawny – traditional farmhouse cheese Miss Muffet – washed curd sweet continental style Keltic Gold - delicious, creamy & pungent, cider washed rind Cornish Crumbly - delightful zingy young cheese Cornish Smuggler – orange and white marbling, stunning Miss Thymed – washed curd with Cornish Sea Salt’s Lemon and Thyme blend, creamy with herby, citrus flavour

NEW FOR 2018

Marwenne - washed curd with crushed green pepper corns and Cornish Sea Salt, a lively peppery taste

NEW FOR 2018

CORNISH

C O U N T RY C O R D I A L S

Aw a rd - win n in g P r o p e r S q u a s h

Mor e info at C O RN I S H C O U N T RYC O R D I A L S . C O . U K

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FOODIE 2 weeks of great deals will be available to customers in the Bude area. Look out for the Budelicious logo in the window of local restaurants, pubs & cafes to see who’s taking part…

2 for 1 children eat free discounted meals free samples and much more …

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E FORTNIGHT 15 - 29 September These fabulous venues are already signed up…!

Beach Hotel Black Rock Café Brendon Arms Café Limelight, The Castle Crooklets Inn The Deck Elements Falcon Hotel Get Your Veg On Grumpy Pasty’s La Bocca Margaret’s Rustic Tea Gardens

Morwenna Café Bar Mumma Bears Olive Tree Preston Gate Rosies Café River Life Café Springer Spaniel Tommy Jacks The Bakery The Weir Urchins Bistro Wroes Department Store (Ocean View Coffee Shop)

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beer & food Gala dinner Friday 21 September The event... Doors open 7pm Welcome & introduction to beer tasting 7.15 - 7.45pm All guests seated 7.50pm Food served 8pm Peter Gorton will welcome you to this evening of Beer & Food, followed by an introduction to Beer Tasting by Marc Bishop, St Austell Brewery’s Beer Sommelier and your first glass of beer! Throughout the evening you will tasting a minimum of 10 beers. Marc will be selecting beers predominantly from the St Austell Brewery Small Batch Brewery. These are very specialist limited edition beers and not easily obtained by the general public. Tickets £35 per person. Please confirm your choice of starter, maincourse & any dietary requirements with the Falcon Hotel. For this event we will be seating guests on large tables of 10 -12. Therefore, you will likely be joining other guests on your table. Please pop in to the Falcon Hotel or contact the hotel to book your tickets. Telephone: 01288 352005 | Email: bookings@falconhotel.com

The menu... Thai style coconut soup with Asian vegetables Crayfish, avocado and Atlantic prawn cocktail with crispy dill bread Belly pork on a sweet potato and mushroom hash, balsamic glaze ~ Chargrilled cornfed chicken supreme with pancetta & parmesan potatoes Panfried hake on a pea & mint risotto, saffron sauce & a crispy crab fritter Crispy polenta, sweet pepper ragout, creamy garlic wild mushrooms & rocket pesto ~ A trio of specially selected desserts ~ Tea or Coffee with petit fours

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artisan producer tasting menu Saturday 22 September The event... Doors open 7pm Welcome & introduction 7.15 - 7.45pm All guests seated 7.50pm Food served 8pm Peter Gorton will be hosting this evenings Tasting Menu & introducing you to 7 Budelicious courses from some of our local Artisan Producers. Tickets £30 per person. Please confirm your choice of maincourse & any dietary requirements with the Falcon Hotel. For this event we will be seating guests on large tables of 10 -12. Therefore, you will likely be joining other guests on your table. Please pop in to the Falcon Hotel or contact the hotel to book your tickets. Telephone: 01288 352005 | Email: bookings@falconhotel.com

The menu...

Whalesborough’s Cornish crumbly cheese on tomato basil bruschetta’s ~ Wild mushroom, spinach & watercress ravioli with Cornish traditional chorizo stick from Norton Barton, Hillview honey & grain mustard dressing ~ Fraser Proudfoot from the Weir Greek souvlaki/oregano, garlic & lemon marinated chicken breast or Fillet of salmon wrapped in banana leaves & gently steamed with a selection of salads & grilled vegetables ~ Zach’s Ice Lolly Bar surprise ~ Mrs Gills lemon drizzle cake with white chocolate mousse & seasonal fruit compote

~

Petit fours by Flapjackery ~ Tea or coffee, coffee by Sabins Small Batch Roasters ... 31 ...


Delivering throughout Cornwall and Devon 6 days a week Cheese, Meats, Delicatessen Mediterranean Speciality Oils & Vinegars Pickles & Dressings Baking & Ingredients Buffet & Party Food Gateaux & Desserts Ice Cream Drinks & Beverages Cleaning Aids Serviettes & Paper Products Open to the general public Monday to Friday 9am to 4pm Come in and check out our extensive range of products

CALL TELESALES ON 01288 353964

STRATTON VIEW BUSINESS PARK, STRATTON, BUDE, CORNWALL, EX23 9NR ... 32 ...


THANK YOU! SPONSORS

Huge thanks goes to... Bude TIC Karl Pendlebury ADHB Dean Wronowski The Chefs Forum Avril Sainsbury The Kitchen Front Richard & Fionagh Harding Peter Gorton The Mayor of Bude Bude Toy Library and all our Festival Volunteers

AND FINALLY‌ The Sponsors are proud to continue the fine work started by Bude for Food Ltd (BFF) Both Budelicious and BFF are immense undertakings, and future events are dependent on the community support from producers, exhibitors, chefs, entertainers and street food vendors... and of course you, the general public who are reading this magazine, attending the event, and frequenting restaurants and cafes participating in Foodie Fortnight.

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WATERSIDE LOCATION AND WALK TO THE BEACH FAMILY-OWNED AND RUN SINCE 1872 FREE HOUSE & REAL ALES HOME-COOKED FOOD EN-SUITE ACCOMMODATION ALL TV SPORTS AND FREE WIFI CAR PARK AND FUNCTION ROOM

enquiries@brendonarms.co.uk

brendonarms.co.uk

Free House & Real Ales

Self-Catering Apartments

Harbour Bar

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Budelicious Food Festival - Programme 2018  

WELCOME TO BUDELICIOUS We are delighted to announce the launch of Budelicious, an exciting new food and drink festival for Bude. The new eve...

Budelicious Food Festival - Programme 2018  

WELCOME TO BUDELICIOUS We are delighted to announce the launch of Budelicious, an exciting new food and drink festival for Bude. The new eve...

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