BBC Good Food Show Winter 2020 Celebration

Show Celebration

C E LE B RIT Y REC I PE S | E XH I B ITO R LI STI N G S | S H O PPI N G I N S PI R ATI O N

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Welcome

Next year we are looking forward to welcoming our subscribers and readers to our BBC Good Food Shows in Birmingham. In the meantime, we’re pleased to share a little taste of the Winter Show within these pages, featuring recipes from Big Kitchen stars Mary, Nadiya and Tom.

You can also try BBC Good Food cookery team’s workshop activities - little ‘name’ biscuits are a fun addition to your Christmas table and also make thoughtful gifts for family and friends.

Or make a batch of truffles to serve with coffee after a festive feast. And give your Christmas shopping a kick start: take a look at the small producers and brands you normally meet at our events – there’s a full listing of companies in this guide and many are doing special offers over the Christmas period.

Plans are underway for next year’s BBC Good Food Show Summer with everyone’s safety and security in mind. Co-located with BBC Gardeners’ World Live, the Show runs from 17 – 20 June at the NEC and BBC Good Food fans can save 20%* on tickets bought before December 31 2020 - simply quote ‘SUP20’ when booking online at bbcgoodfoodshow.com/birmingham-summer. BBC Good Food Magazine Subscribers† save even more using your unique subscriber number on tickets bought before December 16 2020.

On behalf of the whole team, I hope you have a wonderful Christmas and New Year – we can’t wait to see you again soon.

4 Exhibitor highlights

5 Recipes

16 Exhibitor A-Z listings

Christine Hayes, Editor-in-chief @bbcgoodfood @ChrisHayesUK *Valid on standard 1-day general admission tickets only, and excludes Saturday entry. Ends 31/12/20. † Subscribers save 35% on standard 1-day general admission tickets when using the unique subscriber number, ends 16/12/20. Offers not valid with any other offer. £3.50 transaction fee per e-ticket order, £4.50 per postal order. Details correct at time of print.

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Organised by

Part of Immediate Media 44 Brook Green London W6 7BT

@BBCGoodFoodShow

Managing Director Food & Festivals Division Sophie Walker Head of Commercial Rachael Clarke Sales Manager Kat Tek

BBC Good Food Show

All rights reserved. No part of this publication may be reproduced by any means without written permission of the copyright owners. While every effort has been made to ensure the accuracy of this publication, the organisers River Street Events Ltd cannot accept liability for any statement error or omissions containted herein ©2020.

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Exhibitor Highlights Bumble Wrap

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Handmade in Yorkshire, Bumble Wrap is the natural alternative to single-use plastic replacing the need for cling-film. The wraps preserve the food keeping it fresher for longer and reducing waste.

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Stag Bakeries

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The finest baking from the Isle of Lewis Stag Bakeries Ltd is a family-run bakery with a heritage dating back to 1885. Based in the Scottish Outer Hebrides, traditional recipes, time-honoured methods and a team of skilled craft bakers remain at the heart of every product they make. The bakery is best known for its award-winning range of savoury biscuits and its signature product is the classic Stornoway water biscuit, available in several flavours and sure to bolster any cheeseboard. Stag also produces a range of indulgent, rich and moreish all-butter puff pastry cheese straws made with Scottish speciality cheeses.

Kochblume

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Fresh – Bold – Colourful. The brand began with the original Kochblume®– German for ‘Cooking Flower’ – the remarkable silicone spill stopper lid which prevents pots boiling over. The range now includes problem solving cooking and cleaning products. Their utensils are made with a soft outer shell of high-quality food grade silicone, heat resistant to +260°C with robust stainless steel cores for heavy duty work.

Their naturally hygienic silicone cleaning brushes, scrubbers and extra absorbent microfibre cloths are brilliant for cleaning. Stretch-ii and Fresh-Fixx silicone lids offer environmentally friendly alternatives to cling film and foil, keeping food fresh for longer.

Enter GFW20 at checkout for 20% off.

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Mash Direct mashdirect.com

Mash Direct’s innovative and diverse Christmas range is sure to bring plenty of variety to the festive table, whilst still focusing on traditional tastes. Ranging from Red Cabbage and Beetroot to Honey Glazed Parsnips as well as Stuffing Bites, there is guaranteed to be something for everyone to enjoy this festive period. This Christmas range offers the convenience of little preparation and quick cooking times with added Christmas flavours, set to be a hit for all festive occasions.

One of Mash Direct’s recent innovations, just in time for the festive period, is their new ready-to-eat Cabbage Bake edition, created fresh on the farm with the true taste and texture of home-made. The warming, crumbly, Cabbage Bake combines steam cooked cabbage with a delicious rich and creamy sauce and a Cheddar cheese crumb.

BBC GOOD FOOD

Biscuit place tags SERVES 10 - 12 100g butter 60g caster sugar 160g plain flour , plus extra for dusting 1tsp ground cinnamon ¼ - ½ tsp ground cardamom 1 egg yolk 1tsp vanilla extract 100g royal icing sugar few drops of food colouring (optional)

1 Put the butter, sugar, flour and spices in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and vanilla, and pulse again until it comes together into a dough. Will keep, well wrapped, in the fridge for up to three days, or the freezer for three months.

2 Roll the dough out on a dusted work surface to the thickness of £1 coin. Use biscuit cutters in the shapes of your choice to stamp out the tags, making sure they’re large enough to pipe names on, about 8-10cm wide (we used round- and star-shaped cutters). Transfer the biscuits, well spaced

apart, to baking sheets lined with baking parchment, and chill for 15 mins.

3 Heat the oven to 180C/160C fan/gas 4.

Bake for 12-15 mins until golden at the edges.

Leave to cool for 5 mins on the baking sheets, then transfer to a wire rack and leave to cool completely.

4 Mix the icing sugar with 2-3 tsp water to make a very thick, stiff paste. Colour the icing with food colouring, if you like.

Transfer to a piping bag fitted with a very small round nozzle, and pipe borders around the biscuits, then the names in the centre.

Leave to set for 2-3 hrs. bbcgoodfoodshow.com 5

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Snow globe cookies SERVES 15 175g plain flour, plus extra for dusting 100g cold butter, cubed 50g caster sugar 1 tsp vanilla extract 1tbsp milk vegetable oil, for the parchment 30 (about 160g) glacier mints, or other clear mint-flavoured boiled sweets For the icing and filling 200g royal icing sugar 6tbsp sprinkles

1 Blitz the flour, butter and caster sugar together in a food processor until the mix looks like breadcrumbs. Add the vanilla and milk, and pulse to larger crumbs.

Briefly knead on a lightly floured surface into a smooth ball, then wrap and chill for at least 30 mins. Line two large baking sheets with baking parchment, then lightly oil the parchment.

2 Heat the oven to 180C/160C fan/gas 4.

Roll the chilled dough out on a floured work surface to the thickness of a £1 coin.

Stamp out rounds using an 8cm cutter, then cut holes from the middles using a

5cm cutter. Cut small holes in the tops of the biscuits using the tip of a round piping nozzle or a straw – this is where you’ll thread the ribbon for hanging. Re-roll the offcuts and continue to stamp out biscuits until all the dough is used – you’ll need an even amount, as you’ll be sandwiching the biscuits together (you should get about 20). Carefully transfer to the prepared sheets.

3 Bake for 6 mins until just golden at the edges. Meanwhile, put the mints or sweets in a food processor or pestle and mortar, and blitz or crush until finely broken up. After 6 mins, remove the biscuits from the oven and spoon the crushed mints into the cut-out middles (use about 1 heaped tsp per biscuit). Bake for 5 mins more until the mints have just melted, but haven’t started to colour (they will turn golden if left too long). The middles will look bubbly, but will settle as they cool. If the melted mints haven’t reached the edges, use a metal skewer to carefully ease the molten middles to the sides. Leave on the sheets to harden, then transfer to a wire rack to cool completely.

4 To make the icing, mix the icing sugar

with 5-6 tsp water until you have a thick, pipeable icing. Spoon into a piping bag fitted with a small round nozzle. Decorate the bottoms of the biscuits (the melted mints will be flush with the bottoms, so this will leave more room for the sprinkles) by flooding them with icing, or piping on patterns or snowflakes. Leave to dry completely, setting aside the leftover icing in the piping bag.

5 Once the biscuits are dry, carefully flip one over onto a clean tea towel so you won’t damage the icing. Pipe a little of the reserved icing around the biscuit, being careful not to get too close to the middle or edges – the icing will spread when you sandwich the biscuits together. Spoon a teaspoon of sprinkles into the clear middle, making sure not to touch the icing, then sandwich with another biscuit, matching up the ribbon holes.

Leave to dry completely before shaking, as the sprinkles will stick to any wet icing. Repeat with the remaining biscuits, icing and sprinkles. Thread ribbons through the holes and hang for decorations, or store in an airtight container for up to one week. bbcgoodfoodshow.com 7

BBC GOOD FOOD

Christmas punch SERVES 15 a bunch of red grapes 750ml prosecco 1l cloudy apple juice ice 250ml sloe gin 50ml herbal liqueur 1 ball stem ginger , finely sliced plus 2 tbsp of the syrup 3-4 sprigs rosemary 1 clementine, finely sliced

1 The day before you want to serve, put the grapes in the freezer for around 8-12 hrs or until frozen. Chill the prosecco and apple juice in the fridge.

2 When you’re ready to serve, put the frozen grapes and a generous handful of ice in a large 2-3-litre punch bowl and pour all of the remaining ingredients on top.

Stir gently to combine, then serve.

Sits well for up to 3 hrs before putting the ice in.

Cookie dough truffles MAKES 30 100g unsalted butter 180g light brown soft sugar 1 tsp vanilla extract 120g plain flour 200g dark or milk chocolate, 50g finely chopped, the rest broken up 60g white chocolate, broken up

1 Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.

2 Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package.

Will keep in the fridge for up to one week.

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M A RY B E R RY

If you are a fan of Caesar salad this is a great one to try – but you must like dill to enjoy it! Crunchy lettuce is best here, as it keeps firm and crisp.

Warm chicken and dill salad with mustard parmesan dressing

SERVES 4-6 2 skinless and boneless chicken breasts, cut into thin strips 1 tbsp paprika 1 tsp runny honey 2 tbsp olive oil For the salad ½ large iceberg lettuce, very finely shredded 1 large bunch of dill, leaves removed and chopped 6 spring onions, thinly sliced 6 dill pickles or gherkins (from a jar), finely chopped For the dressing 200g full-fat crème fraîche 1 large lemon, juiced 2 tsp Dijon mustard 1 tsp sugar 25g parmesan cheese, finely grated

Photography by LAURA EDWARDS.

To serve 1 heaped tbsp parmesan shavings 25g pea shoots or microherbs, to decorate Prepare ahead Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.

1 Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil.

Season well and toss to coat all the chicken pieces.

2 Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through – take care not to overcook them. Remove to a plate, cover and leave to rest for 5 mins.

3 Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.

4 Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with parmesan shavings and microherbs.

Extracted from Simple Comforts

by Mary Berry (BBC Books, £26).

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N A D I YA H U S S A I N

Ginger and almond f lorentines Brandy snap meets biscuit meets toffee, these are delicious to have lying about the house for a sweet treat, but even better wrapped and given as a present. Laced with chopped crystallized ginger, sliced almonds and a hint of orange zest, they’re finally dipped in chocolate to add to the party in your mouth!

Picture credit: CHRIS TERRY.

MAKES 18 50g unsalted butter, softened, plus extra for the trays 50g soft brown sugar 50g golden syrup 50g plain flour 75g crystallized ginger, finely chopped 50g sliced almonds 1 orange, zested 200g dark chocolate 65g white chocolate

1 Heat the oven top 200C/180C fan/gas 6.

Lightly butter and line three baking trays.

2 Heat the butter, sugar and golden syrup in a medium pan until the sugar has dissolved.

3 Take the pan off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine.

4 Take teaspoons of the mixture and pop six equal mounds on each tray, leaving plenty of room for them to spread. Bake for 8 mins until light golden in the centre and slightly darker on the outside. Leave to cool on the trays for 5 mins – they are very fragile when hot.

5 Gently move the florentines one by one onto a wire rack using a palette knife.

Leave to cool completely.

6 Break the dark and white chocolate into separate heatproof bowls, making sure the dark chocolate bowl is deep enough to dip the florentines in. Melt the chocolate over pans of simmering water, or in 30-second blasts in the microwave.

Drizzle the white chocolate over the bowl of dark chocolate, then create swirls of white with a skewer.

7 Dip each florentine in the chocolate, so half of one side of the round is covered.

Leave to set on the lined baking trays.

Recipe taken from Nadiya Bakes by Nadiya Hussain (Michael Joseph, £22) Nadiya Bakes is available to watch on BBC iPlayer. bbcgoodfoodshow.com 11

TOM KERRIDGE

Smoked haddock omelette 1 Bring the milk to a boil in a wide-based saucepan.

Carefully lay the smoked haddock in the pan, ensuring it is covered by the milk. Place a lid on the pan, turn off the heat and leave the fish to poach in the residual heat for about 10 mins.

2 Once the haddock is cooked, remove it from the milk and gently flake the fish into a tray lined with baking parchment. Cover the tray and place in the fridge until ready to serve.

3 Pass the milk through a fine chinois into a clean saucepan and keep to one side.

OMELETTE GLAZE 4 tbsp warm smoked haddock béchamel (see above, right) 4 tbsp hollandaise sauce 4 medium free-range egg yolks

1 Gently warm the béchamel in a saucepan, then pour into a bowl and whisk in the hollandaise and egg yolks. Season with sea salt and freshly ground black pepper, then pass through a chinois into a warm jug or bowl. Keep warm to stop the glaze from splitting.

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SMOKED FISH BÉCHAMEL 250ml smoked haddock poaching liquor (see left) 15g unsalted butter 15g plain flour

1 Bring the smoked haddock poaching liquor to a gentle simmer.

2 Melt the butter in a separate pan over a low-medium heat. Add the flour, stirring continuously, to form a paste.

Continue cooking for 2 mins.

Gradually ladle in the warm poaching liquor, stirring as you do to keep the sauce smooth. Cook gently over a very low heat for 20 mins.

3 Pass the sauce through a fine chinois and cover the surface with a piece of baking parchment to prevent a skin forming. Set aside. (Freeze the rest in an airtight container for up to two months.)

TO ASSEMBLE & COOK THE OMELETTE 12 medium free-range eggs 4 tbsp unsalted butter 100g aged parmesan, finely grated

1 Crack the eggs into a jug blender and whizz briefly to combine. Pass through a chinois into a measuring jug. Put 4 individual omelette pans over a low heat.

2 Heat the grill. Uncover the smoked haddock and lay on a baking tray. Grill until warm.

3 Heat 1 tbsp butter in each omelette pan until melted and foaming. Pour the blended egg into the pans, dividing it equally. Gently move the eggs around using a spatula until they start to become firm. Remove from the heat, the eggs should be slightly loose – they will continue to cook in the hot pans.

4 Season the omelettes with sea salt

and freshly ground black pepper. and sprinkle the grated parmesan over their surfaces. Divide the flaked smoked haddock between the omelettes, then spoon over the glaze to cover the fish and extend to the edge of the pans. Wipe any glaze spills from the sides of the pans to prevent them burning when blowtorched.

5 To finish, blowtorch the surfaces of the omelettes to caramelise the glaze. Allow the glaze to become quite dark, as the bitterness will balance out the richness of all the other ingredients.

Extract taken from The Hand & Flowers Cookbook

by Tom Kerridge (Bloomsbury Absolute, £40) Photography by CRISTIAN BARNETT

POACHED SMOKED HADDOCK 600ml whole milk 600g smoked haddock, skin and pin bones removed

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Christmas ham SERVES 8 500g honey 4 tbsp unsalted butter 4 tbsp Maille Dijon Original Mustard or Dijon Originale Mustard with White Wine 2 tbsp Maille Wholegrain Mustard or Maille Wholegrain Mustard with Chardonnay Wine 2 tbsp fresh thyme, finely chopped 2kg unsmoked boneless gammon joint 10-15 whole cloves (optional)

1 Heat the oven to 180C/160C fan/gas4.

2 Combine the honey, butter, Maille Dijon Mustard, Maille Wholegrain Mustard and thyme in a small saucepan. Cook over a medium-low heat for 2 mins, then set aside.

3 Use a small knife to remove the rind from the gammon joint, leaving the fat intact.

Score the fat in a diamond pattern. Push a clove into the centre of each diamond, if you like, to make your gammon extra-special this festive season.

4 Brush a third of the honey-mustard glaze all over the joint, then put in a shallow baking tray and cover with foil. Cook for 1 hr 20 mins (or 20 mins per 500g of gammon).

5 Brush with more glaze every 25 mins. In the last 10 mins of cooking time, turn the oven up to 210C/190C fan/gas 6, brush with

the remaining glaze and roast, uncovered, until golden and sticky.

Cooking instructions are based on an average gammon joint. Please check the pack instructions. If you buy an already-cooked gammon joint, you will need to cook it for long enough to heat through, about 10 mins per 450g. If you have a meat thermometer, the internal temperature should be 60C when inserted into the middle of the joint. *

Recipe courtesy of:

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Braised Italian beef stew with spaghetti SERVES 8 2 tbsp Napolina Olive Oil 2 onions, finely chopped 4 carrots, cut into 5mm chunks 2 leeks, finely sliced 3 garlic cloves, crushed 2 tbsp Napolina Tomato PurĂŠe 1.5kg beef shin, cut into chunks 3 tbsp plain flour 375ml red wine 2 x 400g cans Napolina Chopped Tomatoes 200ml beef stock 3 sprigs rosemary 3 sprigs thyme 700g Napolina 50%/ 50% Spaghetti 1 tbsp Napolina Olive Oil Small bunch of flat-leaf parsley, finely chopped Parmesan, to serve

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tip This makes a generous amount, but will keep, covered, in the fridge for up to four days, or in the freezer for up to one month. Perfect for a fuss-free dinner.

1 Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp Napolina Olive Oil in a large casserole dish, then add the onions, carrots and leeks. Fry gently on a low-medium heat for 10 mins, until softened. Add the garlic and Napolina Tomato PurĂŠe and cook for 1 min.

2 Stir in the beef and flour, cook for 1 min more, then pour in the red wine. Bring to the boil, then add the Napolina Chopped Tomatoes and beef stock. Season with salt and freshly ground black pepper, then add the rosemary and thyme. Bring the stew to a gentle simmer and cook for 2-3 mins. Cover the stew and cook in the oven for 4 hrs, stirring after 2 hrs 30 mins.

3 Remove from the oven and break the beef into chunky flakes with two forks. Stir the meat through the stew, then cover and leave to stand while you prepare the pasta.

4 Cook the spaghetti in a pan of boiling, salted water following pack instructions. Drain, then stir through the remaining Napolina Olive Oil. Spoon the pasta into bowls, top with the sauce and serve sprinkled with the parsley and parmesan.

Recipe courtesy of:

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Rou Jia Mo SERVES 6 600g venison shoulder 300g pork belly, any skin removed 300ml chicken stock 150ml rice wine or white wine 50g brown sugar 3 tbsp soy sauce 7 spring onions 70g fresh ginger 1 cinnamon stick 2 star anise 1 black cardamom Salt small bunch of coriander, finely chopped 3 spring onions, finely chopped For the burger buns 420g plain flour 8g dried yeast 1 tsp salt 240ml warm water

1 Cut the venison and pork belly into similar-sized chunks, then put in a deep saucepan or casserole dish. Cover with cold water and bring to a boil.

2 Remove the meat to a tray, discard the water and wash the pan. Return the meat to the pan, along with all the ingredients apart from the coriander and spring onions. Season with salt and simmer with

a lid on until well-cooked, about 2 hours 30.

The venison should fall apart easily.

3 Carefully remove the meat to a board and strain the cooking liquid into a large bowl or jug. Finely chop the meat and mix with the coriander and spring onions.

4 Add cooking liquid to the meat mixture to desired consistency.

1 For the burger buns – combine the bun ingredients until you have a dough, knead for 10 mins on a lightly floured surface.

Cover, leave to rise at room temperature until doubled in size.

2 Knead the dough for 5 mins more, then divide into 12 equal pieces. Roll these into cigar shapes, then pull into long, narrow strips. Fold each in half lengthways, then roll them up, with the end piece tucked underneath. Turn the dough pieces on their side, then press them down with your hands.

Roll each into a disc and allow to rest for 20 mins.

3 Heat a pan over a high heat, then cook the discs in batches of about 4 for 2 mins each side, covered with a lid. Remove the lid and continue cooking until the buns are golden-brown on each side.

4 Slice open the buns and fill with the meat mixture to serve.

Recipe courtesy of:

tip Make sure your venison is Wild and British.

bbcgoodfoodshow.com 15

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Malvern Cider Co

Munchy Seeds

Manchester Drinks

Nana Lily’s

Manchester Gin

Napolina

kitcheng.co.uk

uk.maille.com

malvernciderco.co.uk kochblume.co.uk

Fresh, bold and colourful. High-quality, German designed silicone kitchen utensils and cleaning solutions in a brilliant array of colours.

manchesterdrinks.com

manchestergin.co.uk

Koko Dairy Free kokodairyfree.com

mrvikkis.co.uk

munchyseeds.co.uk

nanalilys.co.uk

napolina.com

Naturo Pet Foods Marvellous Mixes

Kwackers

naturopetfoods.com

Nelsons Distillery & School

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nelsonsdistillery.co.uk

LapageMade

lapagemade.co.uk

Mozart Chocolate Liqueur

New York Delhi marvellousmixes.co.uk

Lauden Chocolate

newyorkdelhi.com

Northern Brownies

laudenchocolate.co.uk

Lee Kum Kee lkk.com

Lexus

A range of delicious baking mixes and kits - perfect gifts for foodie fans and rising star bakers of all ages.

Mash Direct lexus.co.uk

mashdirect.com

Mason’s Yorkshire Gin masonsyorkshiregin.com

Medecins Sans Frontieres (MSF) msf.org

northernbrownies.co.uk

Check out our website for our limited run Christmas Brownie Slab! Delivered just in time for the big day!

Noveltea

noveltea-drinks.com

Nuts about Cinnamon

nutsaboutcinnamon.co.uk

O’Donnell Moonshine odonnellmoonshine.co.uk

Mighty Spice Lexus has pioneered and perfected electrification, culminating in hybrid and electric cars that are exciting, efficient, luxurious and it feels amazing.

mymightyspice.co.uk

olive

Minky Homecare olivemagazine.com

Little Doone

littledoone.co.uk

Lurpak

lurpak.co.uk

Lux Row / Limestone Distilleries nichedrinks.com

Magic Knife

magic-knife.website

minky.com

Home of the original M Cloth Anti-Bacterial Cleaning Pad, Minky are the UK’s leading homewares and laundry manufacturer.

Your monthly dose of foodie inspiration and escapism with triple tested recipes, restaurant recommendations, travel ideas and much more. Visit buysubscriptions. com to receive the issue direct to your door.

bbcgoodfoodshow.com 19

oneStep (eco store) onestep.earth

Papillon Gin

papillongin.co.uk

Pennington’s Spirits & Liquors penningtonspirits.com

Pic’s Peanut Butter

picspeanutbutter.com/gb

Piston Distillery pistongin.com

Poetic License Distillery poeticlicensedistillery.co.uk

Portsonachan Hotel & Lodges portsonachan.com

ProWare Kitchen proware-kitchen.co.uk

Puckett’s Pickles puckettspickles.co.uk

Punjaban

punjaban.co.uk

Radnor Hills

radnorhills.co.uk

Real Handful Snacks realhandful.com

Refresco UK Refresco.co.uk

rhucello.co.uk

Riverford Organic Farmers riverford.co.uk

Rock Rose Gin & Holy Grass Vodka dunnetbaydistillers.co.uk

Rockland Distilleries rockland.lk

Rossmore Oysters SA Sauces

sasauces.co.uk

Saucy Jacks saucyjacks.co

scotchandco.co.uk

screamingchimp.com

Simply Seedz

simplyseedz.co.uk

Sir Ian Botham Wines bothamwines.com

Sloemotion Distillery sloemotion.com

Snaffling Pig

Seedlip

snowdoniacheese.co.uk

seabucktonic.co.uk

nichedrinks.com

Shawbury Wine shawbury.wine

Shemin’s

shemins.co.uk

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chadhaorientalfoods.co.uk

snafflingpig.co.uk

Shannon’s Vegan

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Silk Road Fortune Cookies

Sea Buck Cornish Tonic Water

seedlipdrinks.com

Award-winning world’s only dried oil extracts and luxurious turmeric massage oils. Use them as supplements or to make innovative dishes.

Proudly made in Yorkshire on the family farm since 1987. Shepherds Purse make a range of luxurious, creamy, artisan cheeses.

oysters.co.uk

Screaming Chimp Chilli Sauce Ltd

purextracts.co.uk

shepherdspurse.co.uk

Rhucello

Scotch & Co PureXtracts

Shepherds Purse Cheese

Snowdonia Cheese Company

Soulful Food Co Spice Kitchen soulfulfood.com

Taste of Game

The Ludlow Pickle Company

theludlowpicklecompany.co.uk

The Oxton Liqueur Company oxtonliqueurs.co.uk spicekitchenuk.com tasteofgame.org.uk

The Royal British Legion

Tess’ Brilliant Bakes

The Spirits Collective

The Antipodean Sommelier

The SundayGirl Company

tessbrilliantbakes.co.uk

taswines.co.uk

Spicentice

The Brownie Bar

supremesausages.co.uk

Symphonia Gin symphoniagin.com

Tails

tails.com

Tan Dowr Cornish Sea Salt Vodka tandowr.co.uk

Tan Rosie Foods tanrosie.com

Tarsier Spirit tarsierspirit.com

thetwistedcurry.co.uk

The Vegan Sadhu thevegansadhu.com

The Woodland Trust woodlandtrust.org.uk

stagbakeries.co.uk

Supreme Sausages

thetipsytart.co.uk

The Twisted Curry Co thebrowniebar.co.uk

Stag Bakeries

sun-leisure.com

The Tipsy Tart

trucklecheese.co.uk

sponge.co.uk

Sun Leisure Instant Shelters

specialitybrands.com

The Truckle Cheese Co

Sponge Cakes

stickychocolate.co.uk

britishlegion.org.uk

thesundaygirlcompany.co.uk

spicentice.com

Sticky Chocolate

nichedrinks.com

Tea People

teapeople.co.uk

Spice Kitchen is a family owned artisan spice and tea business specialising in spice tins and sets.

We are most famous for our Indian Spice Tin with 9 spices which is lovingly wrapped in a recycled Silk Sari.

The Quiet Man Irish Whiskey

Thermapen

thermometer.co.uk

Gorgeously gooey rich chocolate brownies and white chocolate blondies in a wide range of flavours, order online, we deliver nationwide.

Thoughtful Forager thoughtfulforager.com

Thunder Vodka thundervodka.com

The Cheese Wedge Co

thecheesewedgecompany.co.uk

The Cheshire Cheese Company cheshirecheesecompany.co.uk

The Foraging Fox foragingfox.com

The Garlic Farm thegarlicfarm.co.uk

Thunderflower Distillery thunderflowergin.com

Tiger Gin

tigergin.co.uk

Todka

todka.com

Toffoc

toffoc.co.uk

The Great Garlic Grater thegreatgarlicgrater.co.uk

The Knife Sharpener Guy theknifesharpenerguy.co.uk

bbcgoodfoodshow.com 21

Tomatin Distillery

Two Farmers

Woodhouse Farm

Upperhand Gin

Woodstock

Urban Herbs

WWF

VASO Glass Straws

Xapron

Viñalba

Yellaman Vodka Liqueur

twofarmers.co.uk

woodhousefarm.co.uk

upperhandgin.com

tomatin.co.uk

woodstockbfs.co.uk

urban-herbs.co.uk

Experience the softer side of the Highlands with our award-winning range of light, and fruity Highland Single Malt Scotch Whisky.

wwf.org.uk

glassstraw.co.uk

ecolander.co.uk

buckingham-schenk.co.uk

Tomintoul Single Malt Whisky

nichedrinks.com

[yellow tail]

Vitinni

yellowtailwine.com

tomintoulwhisky.com

Yorkshire Rapeseed Oil

vitinni.co.uk

Tracklements Speciality Condiments

tracklements.co.uk

yorkshirerapeseedoil.co.uk

Vitinni provide a quality range of home and garden products, at exceptional value for money, designed for everyday life.

Condiments - award-winning, planet-friendly, handmade, utterly scrumptious – from our mini jar taster pack to Christmas Spice Chutney, there’s something to enhance all eats this season.

Wellbake

Award winning oils, dressings and mayonnaise, foodie gifts and hampers.

Whitakers Chocolates

For 10% off online use code BBCGFS10 at checkout.

wellbake.co.uk

whitakerschocolates.com

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