Bedford Cheese & Chilli - 2019

Welcome to 2019

T

he Cheese & Chilli Festival is an event aimed at celebrating all things cheese & chilli.

The ethos behind the Festival is to create an event which is both affordable and entertaining. The event is aimed at the family audience and we hope that we have provided something for everyone.

We change the events year on year so that they remain interesting and fun!

With last years’ scorching sun all summer, we are hoping for a little less heat in the air but much more on the trading floor!

If cheese is your thing, make sure that you sample plenty of the different cheeses on offer.

Special mentions to the vouchers available from the entrance. These vouchers will help you negate the cost of entry when you make purchases.

Don’t forget the Taste Tent. We ask you all to score the sauces which are available around the venue. You should be given a scoring card when coming into the event and our traders are desperate for some feedback to help them out as some of the products will be new to the market. You’re the guinea pigs!

If you want to get active, we have some crazy golf and

a Human Sized Table Football which is great fun.

If you’re up for a challenge, you can have a go at the Man V Food Challenge which is happening in the Demonstration Tent at lunchtime or the Chilli Eating Competition which happens at the end of the day.

If you want to get involved please speak to a member of the team at the Information Point.

Activities for the children (old and young) include; Punch & Judy, Magic Shows, Giant Bubble Parties, Treasure Hunt etc.

If you’re interested in the cooking side of things, our special guest Chilli Olly will be able to wow you with his knowledge of all things Cheese and Chilli in the Demonstration Tent. Chilli Olly is a bit of a celebrity in the chilli world as are many of our chilli traders, so don’t be afraid to ask questions as all the answers are on site somewhere.

The Demonstration Tent will showcase some of the products on site whether it be cooking, tasting, sampling, etc.

Some great things will be happening in here today.

The event is all about having some fun and trying some different tastes so enjoy and please receive the event with the same goodwill that is offered.

Once again, thank you for coming and have a great day!

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Trader discount locations shown in purple.

See page 21 for discount details.

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y a d r Satu Festival events

25 MAY | Gates open at 10am time

10.30am 11am

11am 11.15am

11.45pm

what's happening Growing & Eating Chillies Question and Answer Session

Giant Bubble Party

Brunch with Chilli Olly & Special Guest Live Music Harry Skinner

Cooking with Nutty Professor

where Demonstration Tent

Demonstration Tent

Music Stage

Demonstration Tent

Punch & Judy Show

Family Zone

Live Music Harry Skinner

Music Stage

12.45pm

Chilli Food Challenge

1pm

Giant Bubble Party

1.30pm

2pm

Magic Show

what's happening

2pm

Live Music Fabulators

2.15pm

Creating your Hot Sauce with Red Guinea Pig

Family Zone

12pm 12.15pm

Cooking with Chilli Pepper Perrett

time

Demonstration Tent Family Zone

Demonstration Tent

Family Zone

3pm 3.15pm 3.45pm

4pm 5pm

where Music Stage

Demonstration Tent

Live Music Fabulators

Music Stage

Ready Steady Cook

Demonstration Tent

Chilli Eating

Music Stage

Competition Punch & Judy Show

Family Zone

Event Close

All day Entertainment Balloon Modelling Face Painting Free Crazy Golf Henna Tattoos

Inflatables Tarot Reading Treasure Hunt Free Human Sized Table Football

Music Stage Sponsored By: 2019 Cheese & Chilli Festival | 9

y a d Sun

Festival events 26 MAY | Gates open at 10am time

what's happening

10.30am 11am

11am 11.15am

11.45pm

Growing & Eating Chillies Question and Answer Session

Giant Bubble Party

Brunch with Chilli Olly & Special Guest Live Music Kitty’s Music

Cooking with Nutty Professor

where Demonstration Tent Family Zone

Demonstration Tent

Music Stage

Demonstration Tent

12pm 12.15pm

Punch & Judy Show

Family Zone

Live Music Kitty’s Music

Music Stage

12.45pm

Chilli Food Challenge

1pm

Giant Bubble Party

1.30pm

2pm

Cooking with Chilli Pepper Perrett Magic Show

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Demonstration Tent Family Zone

Demonstration Tent

Family Zone

time

what's happening

2pm

Live Music The Kites

2.15pm

Creating your Hot Sauce with Red Guinea Pig

3pm

Live Music he Kites

Music Stage

3.15pm

Ready Steady Cook

Demonstration Tent

3.45pm

4pm 5pm

Chilli Eating

where Music Stage Demonstration Tent

Music Stage

Competition Punch & Judy Show

Family Zone

Event Close

All day Entertainment Balloon Modelling Face Painting Free Crazy Golf Henna Tattoos

Music Stage Sponsored By:

Inflatables Tarot Reading Treasure Hunt Free Human Sized Table Football

2019 Cheese & Chilli Festival | 11

All about chilli peppers With at least 79 different chilli peppers to choose from it’s a bit of a minefield when deciding which ones to buy. The explosion of pungent qualities range from mild bell pepper to the fierce Dragon’s Breath. Here are a few chilli facts to help you get to know chilli peppers more intimately.

Why are chillies hot?

An odourless substance called capsaicin gives chillies their distinctive, hot taste. This chemical stimulates areas of the skin and tongue that usually sense pain and heat, and fools the brain into thinking they are burning.

Signals are sent to the brain telling it you are eating something hot. The heat is found mainly in the seeds and the ‘ribs’ of chillies.

Is eating chilli peppers bad for you?

Not if eaten in moderation.

In fact, capsaicin is used in anti-inflammatory creams, so unless you are allergic to chillies, you may well have already rubbed capsaicin onto your skin for relief from arthritis and other conditions.

Do peppers contain vitamins?

Peppers are an excellent source of vitamin A, B, C and E. In fact a chilli is said to contain more vitamin C than an orange. Green chillis also contain vitamin K and B6.

Which country is the largest chilli producer?

Most countries in the world grow chillies as the use of peppers is increasing worldwide. China tops the table of outright production.

What is the Scoville scale?

Chilli heat is measured on the Scoville scale. This was developed in the early 1900s by Wilbur Scoville, an American pharmacist, who developed his Scoville Organoleptic Test to measure the spiciness of various chilli pepers. It has now been standardised as the Scoville scale. See page 21 for more details.

Fresh rather than dried?

Dried chillies are used throughout the world, either whole, crushed or ground. Powders, such as cayenne, can be intensely hot, so be careful how much you use. Fresh chillis look good on the plate and should be fried or roasted beforehand to soften the skin. With some of the hotter fresh chillis, like the Dorset naga, it is advised to cook them whole in the dish for the flavour, but to discard them before serving.

How do I get rid of the burning sensation?

If your mouth is on fire after eating a chilli, don’t reach for the water jug. Capsaicin is not soluble in water and it will have no effect. Instead try a bit of fat – drinking milk, eating yoghurt, ice cream or even peanut butter should help.

Can you become desensitised to chillis?

Yes. Test have shown that successive exposure to equal concentrations of capsaicin can reduce the sensation of pungency.

Are chillis addictive?

Yes. As mentioned previously, the capsaicin sends a burning sensation from the nerve endings in the mouth to the brain.

The body defends itself against this sensation by secreting endorphins, natural painkillers that cause a physical “rush” - a high that keeps you coming back for more. And of course the more tolerant you become, the more chillies you want to eat!

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1

Though perennials, chillies are generally treated as annuals in Britain.

They are started from seed in much the same way as tomatoes, but require more heat and are slower growing, so must be sown earlier: January or February is ideal, although up to mid-March is fine for faster growing types.

Seed should be sown, about 6mm deep, into seed trays or modules and germinated in a propagator maintaining a compost temperature between 25 to 30˚C. This temperature can be dropped down to 20-24˚C once the seedlings have emerged. In addition, though they can be germinated in the dark the young seedlings must be exposed to light as soon as they appear from the compost.

The next stage is to prick out the young plants into small pots, around 8-10cm diameters.

The exact time is quite flexible, but a general rule of thumb is after the first two true leaves are fully developed, but preferably later if there is no risk of overcrowding.

Once pricked out, the young plants continue to need a heated environment. In addition, they should be kept in full light, watered regularly, and once the nutrients in the compost is used up, fertilised regularly.

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A chilli plant is ready for transplanting to its final growing place as soon as its roots have filled the pot. This is likely to be about eight weeks after sowing, but the time can vary enormously, depending on cultivar and growing conditions.

Up to this stage all chilli plants, irrespective of cultivar or intended use, are managed the same. However, at this point a critical decision – what pot size to use – must be made. Chilli cultivars range in stature from very small to over 2 metres tall, and for best results the pot size must match the needs of specific cultivars.

However, final plant size is also greatly influenced by pot size; the smaller the pot, the smaller the plant.

Generally, the bushy, compact cultivars do not need very large pots and will do fine in pots ranging from 1-3 litres in volume.

4

For growers who do not have the facilities to provide the necessary light and heat, at a time of year when both are lacking, it can be difficult starting chillies from seed. However, there is an alternative. Many companies offer chilli plug plants that are sent out in the spring when they can be potted up into their final growing place. The choice of cultivar will be more limiting, but this may be a small price to pay for the convenience.

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Chilli plants need plenty of light and warmth throughout their lives. Consequently, the ideal place to raise chillies is in a greenhouse, polytunnel or conservatory, but a sunny windowsill or porch can also work very well. If the temptation to keep a plant outdoors is too great, then wait until peak summer, and even then keep it in a very sheltered suntrap.

Chillies sown at the right time will start to produce fruit by about June or July, depending on the variety. Like tomatoes, chilli fruit start an unripe colour, then when they have reach their mature size will ripen up. The ripening phase is physiological process that involves a colour change. The most common unripe colours are various shades of green, yellow and purple. Ripe colours are red, bright yellow, orange and brown. Chilli fruit can be eaten at any stage, immature or mature, ripe or unripe. However, the ripe fruit will have a sweeter flavour and will be hotter.

by

Joy Michaud

Sea Spring Seeds www.seaspringseeds.co.uk

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Trader Discounts

Fold and tear down the line

Find these traders in the festival grounds and claim your discounts on products.

Tear out the slip on the right hand side to claim your discount - please see map for pitch locations

Business

Pitch Product

Grim Reaper

GR

Chilli Sauces

Hot Pods HP Chilli Products

Chilli Sauces

Irydium UK I

Chilli Sauces Over

Karimix

Chilli Sauces

K

Discount Third product half price 50p off all purchases over £10 £30 - 15% off £1 off our “3 products for £12” offer

No. 1 No.1 Cheese On Toast Streetwise Food

50p off voucher

No. 1 No.1 Crepes Streetwise Food

50p off voucher

Ntsama Chilli Nt Oils and Sauces

Chilli Oil

The Cheese Wedge Co Ltd.

CW

Cheese

£1 off every £10 that is spent with the voucher

Vintage Coffee VC Carriage

Coffee

50% off a coffee purchase with a pastry

10% off

We hope you enjoy all these great discounts on offer 2019 Cheese & Chilli Festival | 21

This year's traders thank you for supporting the festival

55 Above www.55above.co.uk

Fenspirits Ltd www.fenspirits.co.uk

Annie’s Fudge

Fire Foods www.firefoods.co.uk

Ants Chilli House Authentique Bakery Ltd

Gelato Ice Cream www.gelatoitalia.co.uk

Bad Boy Biltong www.badboysboltong.com

Giggly Pig www.gigglypig.co.uk

Bubble Man

Glastonbury Dairy www.glastonburycheese.com

CATS Protection www.cats.org.uk Charles Taylor

Glitter-Arty Face Painting www.flitter-arty.com

Cheeky Fox Churrs

Great British Cheese Company www.thegreatbritishcheesecompany.co.uk

Cheese Bomb www.thecheesebomb.com

Grim Reaper www.grimreaperfoods.com

Costco

Haynes Foods Ltd www.haynesgourmet.com

Decadent Bar Devils Pantry www.thedevilspantry.co.uk Downton Brewery Ellie Bee Designs www.elliebeedesigns.co.uk

Heritage Cheese www.heritagecheese.co.uk Hot Pods Chilli Products www.hotpodschilliproducts.com Ichhita’s Henna Art Irydium UK

English Spirit www.englishspirit.uk

Isha Catering

Evans Halshaw

Karimix www.karimix.com

Fair Dinkum Fare www.fairdinkumfare.co.uk

Legends Food

Fallen Angel Brewery www.fallenangel-brewery.co.uk

Lymn Bank Farm Cheese www.chucklingcheese.co.uk

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Mr Scrumpy Nibble Nose Cheese Co www.chucklingcheese.co.uk No. 1 Streetwise Food Northern Brownies www.northernbrownies.co.uk Ntsama Chilli Oils and Sauces www.ntsama.co.uk Passion du Fromage facebook.com/passiondufromage Rose Cottage Drinks www.rosecottagedrinks.co.uk Snezana www.snezanacatering.com Sporting Wholesale Ltd Taste The Difference The Cheese Wedge Co Ltd. www.cheesewedge.co.uk The Melted Cheese Company The Olive Architects www.theolivearchitects.com The Prosecco Stable The Wiltshire Chilli Farm www.fearlessflavour.com The Woodland Trust www.woodlandtrust.org.uk Twist Teas www.twist-teas.co.uk Vintage Coffee Carriage Worleys Cider