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BRIGHTON HOVE LAWNS MAY 25, 26, 27 2012

|£2

A CELEBRATION OF FINE FOOD AND DRINK SPONSORED BY

40 VIS T THE NIE CHILDR W COOKEENS THEATRRY E

JUBILEE JOY

RECIPES and top chefs Stephen Crane Momma Cherri Michael Bremner Mike Dodd Matt Gillan Lisa Walker

Michelin-starred and top chefs cook recipes fit for the Queen See Alex Mackay and Lloyd Grossman live in the Chefs Theatre CHEFS THEATRE • FOOD & DRINK THEATRE • GREAT TASTE MARKET


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WELCOME

Published by the Media Company Publications Ltd 21 Royal Circus Edinburgh EH3 6TL Tel: 0131 226 7766 www.foodiesfestival.com www.foodies-magazine.com

FOODIES FESTIVALS

EDITORIAL Editor Sue Hitchen Publicity Boo Paterson Design Angela McKean Digital Imaging Malcolm Irving Production Lucy Wormell Caroline Whitham Advertising Design Charis Stewart Editorial Assistants Julia Kauffman Ester Hilmarsdottir Keridwen Bronsema ADVERTISING Sales Manager Bill Mackay Business Development Matthew Magee

TOILETS EXIT

Welcome to Foodies Festival Brighton for our second year. Make sure to visit the new-look Food Theatre, and the new Children’s Cookery Theatre. Don’t forget to sign up for events of interest at the registration desk at the front entrance. Thanks to the chefs for cooking live in the Chefs Theatre, and for supplying their recipes so that you can take them away and cook the dishes at home. Finally, thanks to our sponsors, including ScottishPower and Jamie magazine.

EXIT

Chefs Theatre Kids Cookery Theatre Food Theatre Drinks Theatre

STAGE

HAMPTON COURT PALACE Surrey May 5, 6, 7 BRIGHTON Hove Lawns May 25, 26, 27 TATTON PARK Cheshire July 6, 7, 8 BRISTOL Harbourside July 13, 14, 15 EDINBURGH Inverleith Park Aug 10, 11, 12 LONDON Battersea Park August 17, 18, 19 OXFORD South Parks August 25, 26, 27

Welcome to Foodies

Restaurant tents Great Taste Market City Beach VIP Tent Exhibitors Street Food Arena First aid

TICKET HOLDER ENTRANCE/EMERGENCY EXIT With thanks to our sponsors

Front cover image reproduced from Foodies May edition and courtesy of Pomegranate and Roses: My Persian Family by Ariana Bundy, Fari Publishing, £25 See website www.foodiesmagazine.com for recipe foodies | 3


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FOODIES FESTIVAL NEWS

Seeing stars This year, we are proud to host not one, but two Michelin-starred chefs at Brighton! Stephen Crane, top right, head chef of Ockenden Manor, has a flair for luxurious, yet modern cuisine. Along with his Michelin star, Crane's creative approach has won him three AA Rosettes. Matt Gillan, right, head chef at The Pass at South Lodge Hotel, is another Michelin-starred chef. Known for his work with seasonal produce and unlikely pairings of contrasting tastes and textures, Gillan always keeps things interesting. He has three AA Rosettes, and his restaurant is ranked number 29 in the country.

LOYD SAUCEMAN

California prunes California Prunes will be launching at the sunny City Beach in Brighton delivering a taste of summer to our festival-goers. Enjoy a relaxing sit on the beach, a refreshing drink, and the sweetness of California prunes.

Saucemaster Loyd Grossman will be making his Foodies Festival debut this year and will surely be bringing along his wide range of popular sauces, soups and breads. The television presenter and food critic has developed a line of ready-to-eat foods with Italian, Indian and even Thai flavours. His “pour over” sauces pair perfectly with cooked meat dishes, and make an on-the-go dinner taste as if it's been slaved over.

Streets ahead This year at Foodies we welcome the launch of our Street Food Avenue – a whole area of the show dedicated to the delicious delicacies and delights of street food from around the world. We are lucky enough to include food from Spain, and Thailand, BBQ treats from Jamaica, and the perfect pizza from Italy.

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The Amazing Alex Mackay For the first time at Foodies we play host to the amazing Alex Mackay who will be demonstrating his talents in the Chefs Theatre. Alex has worked as a chef at Michelin-starred restaurants in France, Italy and the UK. Having run Raymond Blanc's cookery school and founded the internationally acclaimed Baou d'Infer cookery school in Provence, he now teaches alongside Delia Smith. Catch him in action at 12pm on Saturday.

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FOODIES FESTIVAL FOOD THEATRE BRIGHTON HOVE LAWNS, MAY 25, 26, 27 2012 Sponsored by

Outsider Tart The Americans have invaded Foodies Festivals to bring you the best-loved sweet treats from the United States. US natives David Lesniak and David Muniz from London sweets company, Outsider Tart, share with us American goodies like a peanut butter cake and cowboy brownies. Satisfy your sweet tooth with funky American treats. Daily 12.15

GO SPLAT! This year, the Kids Cookery Theatre is brought to you by Splat cooking. There will be a wonderful selection Take your taste buds on a culinary tour of classes to choose from, of Europe with authentic and organic with some run by the food from Karantania Delicatessen. Splat team S ID K The deli focuses on a range of tasty themselves and W E N RY others with special food from the heart of central COOKE E THEATR Europe. The produce and recipes it guests. Splat has supplies are inspired by the traditional lined up some fare of countries like Slovenia and wonderful classes Austria. The meats, breads, pastes and with delicious recipes such sauces are the same long-lived recipes as fruit tarts, healthy people were making in the seventh pizzas and century, so eating almost becomes an whizz bang experience in time travel. jelly. Daily 14.15 Sat & Sun

Karantania Deli

Food Theatre timetable 11:15 12:15 13:15 14:15

Chocolate treats and tastings Indulgent and delicious cakes Fine Moroccan cuisine Deli produce from the heart of Europe 15:15 Sweet and chocolate tree making 16:15 Traditional Jamaican street food 17:15 Perfect pie making

Exotic Tagine Foodies goes global with the traditional tastes and flavours of Moroccan cuisine from the Exotic Tagine Café. Head chef Mohammed Tadimi specialises in traditional Moroccan recipes passed down from his mother and grandmother. The authentic tastes are reflected in the Café's tagines, or slowcooked stews with tender meats, vegetables and aromatic sauces. Daily 13.15

Lewes Chocolate Lewes's chocolate company specialises in delicious and unusual chocolate treats, and is sweetening up this year's Foodies Festivals. The creative minds at Lewes Chocolate Company have concocted some flavours to guarantee your tongue something it has never tasted before. Their specialty treats – like champagne truffles or decadent dark walnut truffles – are sure to keep you guessing. Daily 11.15 foodies | 7


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FOODIES FESTIVAL DRINK THEATRE BRIGHTON HOVE LAWNS, MAY 25, 26, 27 2012

THE CHILEAN LEGEND Leading Chilean wine producer Casillero del Diablo will be presenting a selection of wines to visitors at Foodies. Dare you enter the Devil’s Cellar to take part in a unique and mysterious tasting experience? Offering wines for visitors to sample and buy at great prices, you can also learn more about the art of wine tasting with Casillero del Diablo in the Drinks Theatre. Daily 13.30

Hendrick's Jubilee Punch A rather splendid summer punch recipe using quintessentially British flavours that is guaranteed to be a most delightful addition to any occasion this summer. Punch Bowl (Serves 6, approximately) 3 brimming teacups of Hendrick's Gin 60ml elderflower cordial 30ml lovage cordial 60ml Maraschino liqueur 75ml freshly-squeezed

World class wine Charles Metcalfe will once again be sharing his extensive knowledge of all things wine during three tasting sessions each day at the Drinks Masterclass. Shielded from the rest of Europe by the Pyrenees, Spain and Portugal have continued to cultivate their native grape varieties. A new, generation of winemakers is producing some of the most exhilarating wines in Europe. Go and try some. Daily 15.30

Drink Theatre timetable 11:30 12:30 13:30 14:30

Beer & food matching Loire Valley wine tastings Casillero Del Diablo wines Fri & Sat: Beer tastings with Hepworth Brewery, Mon: Cocktails with Coole Swan 15:30 Portuguese and Spanish wine tastings 16:30 Cocktails tastings with Kamm & Sons

lemon juice 750ml cloudy apple juice Method: Combine all ingredients and mix lovingly together, add ice and sliced fruit as desired.

Glorious ginseng Alex Kammerling, founder of Kamm & Sons Ginseng Spirit and previously global ambassador for such high-profile brands as Grey Goose, presents a session on the medicinal uses of alcohol and whether there is such a thing as healthy booze. He covers the long and surprising history of alcohol as medicine There will also be an interactive cocktail demonstration, showing how to create healthier cocktails. Daily 16.30

Melissa Cole Self-proclaimed “beer nerd”, Melissa Cole aims to make beer the fun and sociable drink it is meant to be. Not only does she write and broadcast about the world's favourite drink, she is invited to judge beer competitions across the world. Melissa is on a mission to prove beer – not wine – is the ultimate match for food. Daily 11.30 foodies | 9


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FOODIES FESTIVAL CHEFS IN THE AGA RANGEMASTER CHEFS THEATRE BRIGHTON HOVE LAWNS, MAY 25, 26, 27, 2012 In association with

Sponsored by

Cooking live at Foodies Michelin-starred and top chefs share favourite recipes in the Aga Rangemaster Chef’s Theatre. Register for free entry at the registration point by the entrance; places are available on a first-come, first-served basis. LOCAL DOVER SOLE WITH ASPARAGUS, PEAS, BROAD BEANS AND A VERMOUTH AND OYSTER CREAM

ALEX MACKAY Cooking in Provence Alex Mackay is a cook who is passionate about working with children, as well as being a teacher and writer. He is a Guild of Food Writers Cookery Journalist of the Year, World Cookbook Award winner and patron of the Kids Cookery School. Raymond Blanc says Alex is the best teacher he knows and Delia Smith says it is a privilege to watch him cook. Q What's your favourite meal? A Pintxos in San Sebastian, then bouillabaisse in St Tropez. Sydney and Becasse for Justin's crayfish followed by Le Manoir for RB's pigeon en croute then figs off the trees in the hot sun.

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1 x 16oz Dover sole skinned 300ml vermouth 2 diced shallots 300ml fish stock 1 Carlingford Lough oyster 100ml whipping cream Butter 100g fresh peas 100g fresh broad beans, skinned 6 asparagus spears, peeled Salt and pepper Lemon Chervil ● In a non-stick pan heat some vegetable oil. Season your Dover sole and place in the pan and colour on both sides then add 150ml of the vermouth. Cook for 2 minutes on either side then rest. ● Sweat your shallots off in a heavy bottomed pan; add the rest of the vermouth and reduce until almost all gone. Now add your fish stock and reduce by half. ● Open the oyster and pour all the liquid in to the

sauce and simmer for 2 minutes. Add the cream and reduce a little more, then whisk in a few knobs of butter and taste for seasoning. ● In a small frying pan, fry a few of the diced shallots in butter and then add the peas and broad beans. Cook for a few seconds and then add a little fish

stock and cook till soft. ● Add the asparagus to the peas and beans. ● To finish, remove fish from the bone. Put the peas, beans and asparagus in the bottom of a bowl with the fish on top. Add the oyster to the sauce and pour over the fish and garnish with the lemon and chervil.

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SOUTH BROCKWELLS FARM ASPARAGUS WITH A 64 DEGREE POACHED EGG, BUTTER POWDER AND CHARDONNAY VINEGAR

MICHAEL BREMNER 64 DEGREES Brighton Michael has worked in top restaurants around the world, most recently Due South, Yum Yum Ninja and Arches 139. He recently appeared on ITV's Britain's

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Best Dish with his pear, parsnip and vanilla dessert. He'll soon fulfil a dream with the opening of his own venture, 64 Degrees, in the Lanes of Brighton, a restaurant with a new concept of dining, serving “urban tapas”. The food maintains Michael's commitment to local produce but has no culinary limits, drawing on classic influences, forward cooking and global street food.

Serves 4 4 free range eggs 32 spears asparagus 80g butter 40g Malto tapioca starch Forum chardonnay vinegar Pipettes to serve. ● Cook eggs in water bath for 35 minutes at 64˚C. Remove and refresh in cold water to stop cooking

(this can be done well in advance). Reheat to serve by placing into water bath at 64˚C and heat through for 8 minutes. ● Peel the stalks of asparagus and steam for 4 minutes ● To make the butter powder, heat butter to make beure blanc, pass and allow to cool, ● Blend with Malto to form powder. Plate as in photo.

Q What's your favourite meal? A traditional Scottish dish that my mother makes – beef olive stuffed with mealie Jimmy. Fantastic

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SUSSEX BLUE AND KALAMATA OLIVE TART TOPPED WITH ASPARAGUS WITH A WARM JERSEY ROYAL POTATO AND BROAD BEAN SALAD AND TOMATO REDUCTION

LISA WALKER FOOD FOR FRIENDS 17-18 Prince Albert Street The Lanes, Brighton BN1 1HF 01273 202310

Serves 6

Pastry 250g puff pastry 1 egg yolk, beaten 120mm patty/tart tins, greased and floured Filling 6 large eggs 3 dashes of Worcestershire sauce Salt and freshly-ground black pepper 600ml double cream 125g Sussex blue cheese, chopped into small pieces 6 Kalamata olives, pitted Potato salad 500g boiled Jersey

Q. What's your favourite meal? A. An English cheese board. I'm championing English cheeses!

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Lisa Walker trained in California at the Culinary Institute of America. After returning to England, she worked in London, then opened a Michelin-rated restaurant in Manchester, Five years ago, Lisa moved to Brighton, the UK’s vegetarian capital, and is honing her skills with vegetarian and vegan cuisine.

Royal potatoes 300g broad beans, shelled and cooked 600g rocket leaves 50g mint leaves 20ml olive oil Pinch sea salt

Asparagus topping 12 asparagus spears, cut in half (lengthways) 3 sun-dried tomatoes, finely sliced 1 small shallot, cut in half, finely sliced 25g unsalted butter Zest of 1 lemon Salt and pepper Tomato reduction 250g tinned chopped tomatoes 60g tomato puree 60ml red wine 40g caster sugar 1 garlic clove, peeled Pinch salt Tomato reduction: Combine ingredients in a saucepan and simmer for

35 to 45 minutes or until the tomatoes have reduced by half. ● Allow the mixture to cool then place in a blender and blitz until smooth. ● Tarts and Potato Salad: Preheat the oven to 200°C /gas mark 6. ● Roll out the puff pastry and form into a log shape. Cut into 6 thin round slices and press into the patty/tart tins. Prick the base of each pastry case. ● Whisk together the eggs, Worcestershire sauce, salt and pepper. ● Put the cream and cheese in a saucepan on a low heat (stirring occasionally) and cook until the cheese has melted into the cream. ● Gradually pour the hot cream into the egg mixture and mix well. Cook over a low heat (stirring constantly) until it thickens, about 5 minutes. Strain.

● Roast the potatoes in the oven for 8-10 minutes. ● Divide the tart mixture into the tart cases, dropping the olives on top and place in the oven for 8-10 minutes. ● Place the potatoes into the salad bowl, drizzle with the oil, add sea salt broad beans, rocket and mint and mix. ● Remove the tarts from the oven (when the filling starts to rise) and cool for 5 minutes. Then remove from the cases. ● Asparagus topping: Boil the asparagus for 60 seconds, then plunge directly into ice cold water. ● Melt the butter in a frying pan, add the shallot and tomato and fry on a low heat for 2-3 minutes, Add the asparagus and zest, toss and season. ● Serve two asparagus spears on each tart with a potato salad and tomato reduction on the side.

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SADDLE OF LAMB, LAMB FAT GNOCCHI, LEMON CURD, LIME DRESSING Lamb 2 loins of lamb

MATT GILLAN SOUTH LODGE HOTEL Brighton Road, Horsham, West Sussex RH13 6PS 01403 891711 Having started in a pub at the age of 16, Matt has worked his way through some of this country's best restaurants to head up one of this country's most unique. Since 2008, Matt has been head chef of The Pass at South Lodge Hotel. His emphasis on seasonal produce, combined with surprising flavour combinations, textures, varying temperatures and contrasting tastes, has earned Matt and his team 3 AA Rosettes, 7/10 Good Food Guide (rank 29 in the country) and most recently a Michelin star, in 2011.

Q What's your favourite meal? A My favourite meal has to be a good, homemade lasagne and strong garlic bread. It's tasty and filling and there's usually enough left over to have for lunch the next day.

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Lemon curd 100g egg yolks 50g whole egg 100g lemon juice 3 lemon zest 100g caster sugar 50g muscovado sugar Gnocchi 300g mashed potato (warmed) 100g lamb fat, grated 100g potato flour 150g egg white Salt to season 100g butter Lime dressing 100g white wine 100g soy sauce Reserved lamb fat Zest of 2 limes, Juice of 2 limes Mushrooms 2 large field mushrooms, peeled 50g dried mushroom powder 100g butter ● Heat a frying pan until very hot. Add a little oil. Season the loins with salt and place fat side down. Colour well and then turn over to colour. Turn back to the fat side. Put into an oven at 180˚C and cook for 6 minutes. Remove from the pan and allow to rest for 5 minutes. Drain the fat and reserve for the dressing. Keep the pan for the dressing too. ● For the lemon curd.

Combine all the ingredients in a heavy based saucepan. Put onto a medium heat. Whisk until the mix thickens then remove from pan to prevent further cooking. ● For the gnocchi. Put a pan of water on the heat and bring to the boil. Combine the potato, lamb fat and potato flour. Mix well. Whip the egg white until fluffy and mix into the potato. Season. Put the mixture into a piping bag and pipe sausages with a 1_ cm diameter nozzle. Allow to set for a couple of minutes. Cut 2cm long pieces and place onto a tray dusted with potato flour. Put into the boiling water for 3 minutes. Remove from water and dry well. Heat a frying pan with a little oil. Add the gnocchi and the

butter and colour well. Drain. ● For the lime dressing. Deglaze the lamb pan with the white wine and reduce by half. Add the soy sauce and also reduce by half. Add the reserved lamb fat and the remove from the heat. Add the lime zest and juice. Transfer to a jug and blend until emulsified. ● For the mushrooms. Trim the stalk of the mushroom so it is level with the cap, then cut in half. Lightly coat in oil and roll in the mushroom powder. ● In a hot frying pan, add a little oil, then the mushrooms, cap side down. Add the butter and colour the mushrooms. Turn over and cook until the mushroom is still a little firm. foodies | 13


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DEVON CRAB SALAD, GAZPACHO, CUCUMBER SORBET

Crab salad 250g white crab meat (picked) 50g brown crab meat (picked) 1 ⁄2 shallot 1 tbsp crème fraiche 2 tsp chopped mixed Herbs (tarragon, chives and chervil) Squeeze of lemon juice Dash of Tabasco Dash of Worcestershire sauce Salt Cucumber sorbet 1 cucumber Equal amount in weight of 50/50 stock syrup Gazpacho 10 tomatoes 1 red pepper 2 piquillo peppers 1 ⁄4 cucumber 1 slice stale bread 1 shallot 1 clove garlic 1 tbsp tomato paste 1 ⁄4 bunch basil 1 ⁄4 bunch chervil Pinch of saffron Splash of red wine vinegar 150 ml extra virgin olive oil Pick through the crab to get rid of the shell. ● Finely dice the shallot. ● Mix the crab meat with the crème fraiche and shallots. ● Fold through the soft herbs and season with lemon juice, Tabasco, Worcestershire sauce, and salt. ●

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For the gazpacho, roughly chop all the ingredients and season with salt, pepper and caster sugar. Refrigerate overnight. ● Remove from fridge and blend in a food processor. ● Pass through a conical strainer and check the seasoning. ● For the sorbet, dice the cucumber. ● Blend with the stock syrup. ● Pass through a chinoise and churn in ice-cream machine. ● To serve, put the crab salad in a ring in the middle of a bowl, have the gazpacho around the crab and place a quenelle of the cucumber sorbet on top of the crab. ●

WILL STANYER GRAZE RESTAURANT 42 Western Road Hove, East Sussex BN3 1JD 01273823707 Will Stanyer, head chef at Graze, worked his way through the ranks as a chef with the Hotel du Vin group, later working in some of Brighton's best restaurants and taking the helm at Graze in summer 2011. A great working relationship with local suppliers and producers means he uses only the

most seasonal and best quality ingredients in dishes using classic flavour combinations. Inspired by the current climate of British cuisine, together with the influence of his half Spanish heritage, he has devised a modern British menu with surprising twists.

Q What's your favourite meal? A I love experiencing top chefs’ restaurants and go to London regularly to eat, However, my absolute favourite meal is a good curry – the hotter the better, though I probably eat way too much of the stuff."

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SPRING CHICKEN Serves 4

STEPHEN CRANE OCKENDEN MANOR Ockenden Lane, Cuckfield, Haywards Heath, West Sussex RH17 5LD 01444 416111 Born in Sussex, head chef Stephen Crane joined Ockenden Manor, one of only three restaurants in Sussex to hold a Michelin star, in 2001. Stephen's menu, a mix of innovation and tradition, echoes the atmosphere of the hotel. It is classically French in style, with a strong loyalty to locally-sourced Sussex produce from around Cuckfield and his home village of Balcombe.

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4 baby chickens 200g white beans 1 ltr of chicken stock Bunch of parsley 2 garlic heads chopped Salt 1 ltr of duck fat 200g breadcrumbs 1 butternut squash Carrot Swede Celeriac 200ml Demi-Glace 25ml Madeira 300g broccoli 250g butter ● Prepare the chicken the day before. ● Remove the legs from the chickens, leaving the crowns. Keep the legs aside for later. ● Put the crowns in a hot pan to colour the skin and then place in the oven at 180˚C for 8 to 10 minutes. ● Soak the beans in warm

water for 1 to 2 hours. Wash them well and then cook for 1 to 2 hours in chicken stock until soft. Do not salt until cooked as it will make it hard to cook them. ● Take the chicken legs and cover with the parsley, garlic and salt and leave in the fridge overnight. ● Next morning, wash the legs and cover in duck fat and then cook in the oven for 4 to 5 hours at 140˚C. ● When they are cooked and have cooled down a little, remove the drumstick from the leg and chill in the fridge. ● With the thigh, remove the bone, take off the skin and put aside for later in the fridge, shred the meat and also put in the fridge ● When the drumsticks are cold, Pané in breadcrumbs. ● Make a mixture of flour

and water (to the consistency of double cream). Drop the drumstick in the flour mixture and then roll in the breadcrumbs. When done, deep fry in hot oil at 180˚C until golden. ● Dice the squash into 2cm cubes and roast in an oven at 200˚C until golden. ● With the trimmings, cook in a little water and when cooked, blitz in a food processor until smooth, season with the salt, sugar and a little bit of salted butter, this will be your pureé ● Dice the carrot, swede, and celeriac to 1cm cubes and cook them separately in a little butter, salt, sugar and water to cover them and cook until soft. ● For the Jus reduce the Demi-Glace by half and add 25ml Madeira. ● Cook the broccoli in boiling salted water for about 4 minutes. ● To plate, make a line of the purée and place the diced butternut squash on it. Finish the cassoulet by putting in a pan with the root vegetable, the shredded confit thigh and a knob of butter. When it is heated through add the chopped parsley mix. Serve it in a small bowl and place on the plate. ● Remove the breasts from the chicken crowns and put them on the purée and serve with a little bit of the jus. foodies | 15


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MOMMA CHERRI'S SOUTHERN FRIED CHICKEN

CHARITA JONES www.mommacherri.co.uk /new.html The undisputed queen of soul food, Charita Jones – aka Momma Cherri – is warm, vibrant, full of energy and makes food, and cooking, fun. When not working with children in her local schools, or on TV, Charita cooks for weddings and gives talks and demonstrations on cooking in schools, children's holiday centres, pubs and prisons. She will always be remembered for her award-winning appearance in Gordon Ramsay's Kitchen Nightmares 2005 but more recently she has been featured on ITV's This Morning presenting a special feature on soul food from her home town, Atlanta in the United States.

Q. Who would you most like to cook for? A. I would love to cook a soul food meal for Prince Harry, Prince William and Kate. I think it would be a wicked dinner party filled with good food, good vibes, and a little added spice.

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4 chicken quarters or 8 chicken drumsticks or any mixture of chicken pieces Salt and pepper 1 tbsp Cajun seasoning 1 lemon or lime, or both Vegetable oil for frying 1 cup plain flour 1 tsp butter

Momma's BBQ Baked Beans 2 tins baked beans 1 ⁄2 red, yellow and green peppers, finely diced 1 medium onion diced 1 cup soft brown sugar 1 ⁄2 cup maple syrup Small tin cubed Pineapple Dash of salt and pepper Dash of Worcestershire sauce Devilled Eggs Makes 12 6 eggs 2 tbsp mayo 1 tbsp American-style mustard 1 tbsp sweet cucumber relish bits Dash of salt and pepper Paprika Sweetcorn with Mixed Bean Salad 2 cans of sweetcorn 225g cooked black-eyed peas 125g celery, diced 125g onions, diced or spring onions 125g mixed peppers, diced 125g raw carrots, diced 125ml lemon juice 125ml olive oil

1 tbsp salt A pinch of cracked black pepper ● Coat the chicken with the Cajun seasoning, salt, pepper, and squeeze the lemon/lime juice over the chicken and leave to marinade in fridge overnight or for at least 1 hour. ● Heat a frying pan on the stove with about 1 inch of vegetable oil and the butter. Place the flour in a plastic bag and add salt, pepper and Cajun seasoning. Shake to mix. Place the chicken pieces in the bag and shake.then place them in the hot pan. ● Cook on a medium heat for about 10 minutes, or until you can see the edges of the chicken turn golden brown, then turn it over. Cover the frying pan and continue to cook for another 10 minutes. Uncover the pan, turn the chicken one final time and cook with lid off. When the juices flow clear you know the meat is cooked. Slice your largest piece to the

bone to check that there is no blood and that it is clear. ● For Momma’s BBQ baked beans, combine all the ingredients in an ovenproof casserole, stir and place into a hot oven at 180-200˚C and bake for 30-45 minutes. Serve hot with your favourite BBQ meat and veg. ● For Devilled eggs, boil the eggs for about 10 minutes, making sure they are hard-boiled. Cool and remove the shells. Slice the eggs length wise and remove the yolks. Place the egg whites on a plate and the yolks in a small bowl. Add the mayo, mustard, relish and salt and pepper to the egg yolks and blend together until soft. Re-stuff the eggs with the mixture and sprinkle with paprika ● For the salad, combine all the ingredients and leave for about an hour for the flavours to be absorbed. Turn from time to time to coat the vegetables. Serve as illustrated.

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SALMON TERIYAKI In essence this recipe works for almost any fish. Preferably ask your fishmonger to fillet and pin bone your fish or cut into steaks 2.5cm thick. Here we are going to pan fry but you could use a hot oven at 180ºC instead. 4 salmon fillets (150g each) 7 tbsp Japanese soy sauce 7 tbsp mirin (sweet cooking sake) 1 tbsp organic caster sugar 1 tsp cornflour 2 tbsp toasted sesame oil Fine cut chives or nori (toasted seaweed) Toasted sesame seeds

Tempura Purple Sprouting Broccoli You can substitute almost any vegetable; harder ones need to be cut thinner. 400g purple sprouting broccoli 450g organic self raising flour 210ml water Steamed Rice Use Japanese style rice as the sticky plainness contrasts well with the teriyaki sauce. 4 cups rice 6 cups water ● Lightly dry the fish and season with sea salt and black pepper. ● Prepare the teriyaki

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sauce by combining 5 tbsp soy with 7 tbsp mirin. Bring to a gentle simmer and add the sugar. Dissolve the cornflour in 2 tbsp soy and add the hot mixture whisking all the time. Bring to a light boil and turn off. ● Heat the oil in a non stick pan or skillet, add the fish skin side down. Fry until cooked halfway up over medium/high heat. ● Turn carefully and cook for 5 minutes on the other side. Remove the salmon and quickly deglaze the pan with a splosh of sake, reduce and add the teriyaki sauce, simmer gently until bubbling softly. Serve with the chives/nori and toasted sesame seeds. ● To make the Tempura Purple Sprouting Broccoli,

cut the broccoli into 7-8cm spears. Lightly flour the spears. Sift the flour lightly over the water in a mixing bowl and mix roughly. ● Heat the oil to 190ºC and test by dropping a little batter into it. It should sink no more than 1cm before floating up. Carefully place the spears in batter in batches and cook for 15 seconds then turn. The batter should already be cooked and starting to turn golden. ● Remove and drain on plenty of kitchen paper. Repeat with the rest of the spears. Do not be tempted to put all the broccoli in at once as it will be soggy if the oil temperature drops too much. ● Cook the rice and serve as illustrated.

MIKE DODD OKI-NAMI 6 New Rd Brighton, East Sussex BN1 1UF 01273 773 777 Michael Masao Dodd was born in Japan and is married with two children. He says he has always been obsessed with food and cooked for himself from just 12 years old. Passionate about healthy, tasty food, he grows vegetables and herbs, some of which are used in the restaurant. He opened Oki-Nami in Hove in 1994 and moved the business to Brighton in 2008. foodies | 17


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FOODIES FESTIVAL EXHIBITORS BRIGHTON HOVE LAWNS, MAY 25, 26, 27 2012

Arehucas Honey Rum Elite Marketing Enterprise Ltd, 6 Pages Lane, Muswell Hill, London, N10 1PS www.arehucas.co.uk Destilerias Arehucas is devoted to the production of a wide range of rums, spirits and liqueurs. The company, which was established in 1884, is best known for its selection of rums to suit all tastes. The rums are matured in Arehucas' worldrenowned 100-year-old rum cellar, containing more than 6,000 American oak casks. BarLogic Ralli Hall, 81 Denmark villas, Hove BN3 3TH Tel: 07877065130 www.barlogic.co.uk BarLogic of Brighton and Create cocktails of London are joining forces for Foodies south-east to supply all thirsty festival-goers with the nation's favourite summer drink at Pimms o'clock. Join them for a refreshing jug or glass of sunshine – oranges, lemons, cucumber and not forgetting the mint. Battle Cider 9 St Mary's Terrace, Battle, East Sussex, TN33 0BU www.battlecider.com Battle Cider uses traditional cidermaking techniques and old English apples from one of the remaining orchards in East Sussex to produce three still, clear ciders to suit every taste. Available in sweet, medium or dry, Battle Cider is fermented in malt oak whisky barrels to create the smooth, authentic taste associated with English cider apples. Carte Noire C/O Arc UK, Warwick Building, Kensington Village, Avonmore Road, London, W14 8HQ Tel: 0207 0711 101

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www.facebook.com/cartenoireuk Providing a little bit of luxury every day, Carte Noire coffee has a luxurious, velvety flavour complemented perfectly by the rich aroma produced by the 100 per cent Arabica bean blend. Carte Noire offers a range of products, from instant freeze-dried coffee to ground coffee for filters and cafetieres. There is a little bit of luxury to suit every taste. Café Spice 19 Prescot Street, City of London, E1 8AZ Tel: 02074 889 242 www.cafespice.co.uk Café Spice has been welcoming guests from all over the world for more than fifteen years. The extensive menus offer a contemporary twist on traditional dishes from Goa, North India, Hyderabad and Kashmir. Café Spice won the Sustainable Food Award in the 2011 Corporation of London Sustainable City Awards. Using the best local British produce wherever possible, Café Spice provides a truly delicious taste of the east. California Prunes www.californiaprunes.co.uk California Prunes takes plums ripened in the Californian sunshine and drys them to produce prunes that are low fat, low salt and packed with similar amounts of vitamins, minerals and fibre as their fresh counterparts. This versatile fruit can be used to create a wide array of high fibre recipes – visit the website for ideas. Casa Catering 22 Half Moon Lane, London, SE24 9HU Tel: 0207 095 9922 www.casa-catering.com Casa Catering brings a little bit of

sun-soaked Spain to the festival with freshly-made giant paellas. There is a something for every taste whether you prefer your paella with organic chicken and chorizo, mixed seafood or Mediterranean vegetables. Casa Catering is available for private events. Casillero del Diablo CUBE Communication (UK) Ltd, 2 Burgess Mews, 38 Wycliffe Road, Wimbledon, S19 1UF Tel: 020 8401 5514 www.casillerodeldiablo.com Casillero del Diablo is one of the largest producers of wine from Latin America. The firm produces a number of award-winning wines, including Casillero del Diablo Reserva Privada Cabernet Sauvignon – syrah which won a historic 90-point score in the prestigious Wine Enthusiast Magazine as Best Buy in 2011. Catalyst Wine Services 76 Cheery Orton Road, Orton Waterville, Peterborough, PE2 5EH Tel: 07789 898 017 www.catalystwines.com Catalyst Wine Services is dedicated to providing sales, marketing and distribution solutions for small and medium-sized wine producers looking to enter or improve performance in the highlycompetitive UK market. Chaat magazine/British Curry Club Windsor House, Stuart Street, Cardiff, CF10 5BW Tel: 02920 496 685 www.britishcurryclub.co.uk British Curry Club's prime objective is to support the market and promote the British curry industry all year round. It also provides its members with huge savings from its website, or when dining out at any of

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its partner outlets. British Curry Club has more than 1,200 curry house partners whom are in agreement to provide two-for-one and four-for-two deals on a continual basis.

individual memberships are available, starting from £20 plus VAT. Ask staff for details, call Costco on 0117 9160130, or email marketing116@costco.co.uk.

by award-winning head chef Mohammad Tadmi, one of Europe's most revered Moroccan chefs, Exotic Tagine brings the flavours of Morocco to life.

Cheshire Cheese Company Tollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire, SK11 0HZ Tel: 0808 189 0725 www.cheshirecheesecompany.co. uk Accredited by the Vegetarian Society, The Cheshire Cheese Company has a range of 14 cheeses to choose from, which combine the finest ingredients to produce unique and exciting flavour combinations. Frequent award winners, the firm won a gold award at the 2011 International Cheese Awards for its Irish Whisky and Ginger gourmet cheese.

Delicious Nutritious 31 Bath Road, Felixstowe, Suffolk, IP11 7JN Tel: 07887 792763 www.delicious-nutritious.co.uk Delicious Nutritious has a real passion for great-tasting food that will nurture and energise the body. From consultations regarding health, diet or food in general, to Nutritional Therapy courses and workshops, Delicious-Nutritious aims to help you become fitter, more energised and slimmer by eating well.

Farmers Fayre Stoneleigh Park, Coventry, CV8 2LZ Tel: 07970 490 965 Sourcing from small local producers, Farmers Fayre is an online butcher offering quality-assured, farm-fresh, free-range meat direct from the countryside to your door. Farmers Fayre is currently offering British, ethically-reared veal, beef, lamb, pork and poultry as well as a range of sausages and bacon.

Chilli Pepper Pete 73 Trafalgar Street, Brighton, BN1 4EB Tel: 01273 672800 / 01273 670510 www.chillipepperpete.com Chilli Pepper Pete is a wholesaler and online retailer of all things chilli related. It offers a wide range of sauces, dried chillies, seeds, pastes and blends, chilli treats and chillirelated gifts. Chilli Pepper Pete attends a number of events and recently organised its own chillirelated event Fiery Foods UK, which is now in its third year.

Dorset Nectar Strong Orchard, Peneapple Lane, Waytown, Bredport, Dorset, DT6 5HZ Tel: 07971 518 016 www.dorsetnectar.co.uk Award-winning organic cider, cider vinegars and apple juice, made in West Dorset by Penny and Oliver Strong at their family-run orchard. The apples are harvested, milled and pressed by hand. Using traditional, centuries-old techniques, the Strongs allow the juice to naturally ferment over a period of months, producing a unique and smooth taste. They believe the soil and climate influence the characteristics of their cider and aim to be part of Dorset's cider-making revival.

Costco Wholesale Saint Brendans Way, Avonmouth, Bristol, BS11 9EZ Tel: 0117 9160135 www.costco.co.uk Costco is a membership warehouse club that sells a wide selection of top-quality brand-name merchandise at low prices. Trade and

Exotic Tagine 16 Millfield, Mill Place, Kingston, Surrey, KT1 2RP Tel: 07760 273425 www.exotictagine.com Exotic Tagine offers freshly-prepared Moroccan dishes using authentic ingredients. The company is based at Kingston Ancient Market. Founded

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Flavour Magic Tel: 07810 516 571 www.flavourmagic.com Flavour Magic produces flavoured gourmet salts that work in harmony with your local produce to enhance its natural flavours. The small team have a number of years of working in professional kitchens behind them and they take great pride in producing seasoning that will provide “full flavour behaviour”. Flora Tea Tel: 07737 424 700 www.floratea.co.uk Online retailer and wholesaler, Flora Tea provides a real sensory treat that brings the art of tea to life. Hand-tied individual tea leaves are combined with selected dried aromatic flowers that when placed in boiling water come to life and reveal their inner secrets. Flora Tea also stocks quality teaware and gift sets. Gelato Classic 17 Broadway Building, Boston Road, Hanwell, W7 3TT Tel: 079037 77531 www.gelatoclassic.co.uk

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Gelato Classic combines a real passion for ice cream with years of experience to produce stunning hand-made Italian-style ice cream and sorbets using only the best ingredients to bring a real taste of Italy to the UK. Gran Stead's Ginger Mile Oak Farm, Mile Oak Road, Portslade Tel: 01273 231 152 www.gransteadsginger.co.uk Gran Stead's non-alcoholic ginger wine is produced using Christiana Stead's original ginger wine recipe which is now more than 150 years old. The resulting drink is mellow and versatile enough to suit all seasons. The company now produces a range of drinks, including two types of ginger wine, lemonade and lemonade with ginger. Hamer Stahl Cutlery The Wellness Tree, Brookdale Farm, West Chiltinton, Billingshurst, West Sussex, H14 9EA Tel: 0845 873 2727 www.hammerstahl.com Combing true beauty with functionality, Hamer Stahl Cutlery is truly a cut above the rest. Using the highest quality carbon steel and durable pakkawood handles for comfort and performance, these knives are loved by professional chefs and come with a lifetime warranty. Hepworth Brewery Chipman House, Nightingale Rd, Horsham, West Sussex RH12 2NW Tel: 01403 269696 www.hepworthbrewery.co.uk Hepworth Brewery brews a selection of beers and lagers using locallysourced ingredients wherever possible. It participates in the Warranty of Origin, which is a code of 20 | foodies

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practice that guarantees the source of the ingredients, and it has an ongoing commitment to support local barley and hop growers. As well as producing its own beers, the brewery also supplies brewing and packaging services to a range of trade customers and has been licensed by the Soil Association for the production and packaging of organic beers. Herbal Haven Coldhams Farm, Rickling, Saffron Walden, GB11 3YL Tel: 01799 540 695 www.herbalhaven.com Herbal Haven grows more than 150 different types of culinary and medicinal herbs in its nursery in North-west Essex. The firm started out as small-scale farmers selling home-grown potatoes and a variety of local produce. They began to sell herbs when a friend who had just graduated from horticultural college came to stay with them. The last three years has seen Herbal Haven branch out and start to sell herbs over the internet. Home Ground Coffee Lyleston West Lodge, Cardross, G82 5HF Tel: 07727 138 143 www.homegroundcoffee.co.uk Home Ground Coffee Ltd is a familyrun artisan coffee roaster and tea merchant from Argyllshire, specialising in carefully selected single-origin coffees, freshly roasted by hand. Only the very best beans are selected seasonally and all the coffees are traceable, which means the company can be confident that the farmers who grow the beans receive a fair price, their methods are sustainable and the coffee is top quality. Home Ground Coffee always roasts freshly to order through its website.

Honest Toil www.honest-toil.co.uk Honest Toil produces extra virgin olive oil from the olives grown in its orchard of Koroneiki trees in the Western Peloponnese region of Greece. Using traditional, nonmechanical methods of harvesting, the fruit is shaken from the tree where it is gathered in large nets spread below. The olives are then cold pressed, making it extra-virgin olive oil. Honest Toil's olive oil is available in one-litre and 500ml swing-top glass bottlesn and five-litre cans, as well as a range of bespoke bottles. Jamie at Home Jamie at Home, Parham Drive, Eastleigh, Hants SO50 4DB Tel: 0844 871 2010 www.jamieathome.com Jamie at Home is a party plan business that allows you to share in his success. The concept is a simple one, purchase a start kit for £120 which contains £400 worth of Jamie at Home products, then host a party for your friends and family providing them with the opportunity to purchase the products. You will earn a minimum of 20 per cent commission on all products sold at your party. Jamie Magazine 19-21 Nile Street, London, N1 7LL Tel: 02033 755 201 www.jamiemagazine.com Jamie is the inspirational food magazine from Jamie Oliver. Inside each issue, you’ll find new recipes from Jamie and other top chefs, brilliantly simple family meals and inventive ideas for seasonal produce. There are profiles of innovative food producers, guides to exciting foodie travel destinations, and insights into Jamie’s campaigns and family life. Visitors to Jamie’s stand can enjoy

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pizzas and other treats cooked in a wood-fired oven – and save £15 on a yearly subscription, complete with free Jamie cookbook! Kamm and Sons Ginseng Spirit Kammerling's Ltd, Unit 7a, Shaftesbury Rd, London, N19 4QW Tel: 020 7686 4507 www.kammerlings.com Kamm and Sons carefully blends together 45 different botanicals, including ginseng, grapefruit peel and manuka honey to create a distinctive-tasting spirit that defies description. It is fresh and citrusy on the nose with light floral/anise and juniper notes. Its palate is sweet, rich and herbal, finally ending with a long, honeyed bitterness. It has to be tasted to fully grasp how delicious this spirit is. Karantania Delicatessen Flat 21, Forsyth House, Tachbrook St, Pimlico, London, SW1V 2LE Tel: 07737 535 144 www.karantaniadeli.co.uk Founded by Aleksander Albreht, Karantania Delicatessen takes you on a culinary adventure to central Europe. Karantania Deli's food merges influences all the way from the Alps, to the north Adriatic Sea and the flat fields of Pannonia. Using traditional recipes that have been handed down from generation to generation, Karantania Delicatessen aims to bring the tastes of the legacy state of Karantania to life. Kezie Foods Burnhouse, Duns, Berwickshire, TD11 3TT Tel: 01361 884 006 www.keziefoods.co.uk This year marks Kezie Foods' 20th anniversary. Started in 1992, Kezie Foods provides a range of exotic meats from across the world. Ever wondered what zebra, llama or

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crocodile tastes like? Kezie Foods can provide a range of products from steak to sausages in some very unusual meats delivered straight to your door. Kezie Foods also sources a variety of Scottish game meats, fish and seafood, as well as more traditional meat. Khayri Olives www.khayriolives.com Khayri Olives specialises in offering a wide range of authentic foods from the Mediterranean region. Its range includes marinated olives, stuffed olives, dried fruit and virgin olive oil, peppers, nuts, cheese and even Turkish delight. Kahyri Olives brings the taste of the Mediterranean to Brighton. La Sagra Flat 23, 11 Point Pleasant, London SW181PT Tel: 07901 885510 www.la-sagra.com Squisitezza (pronounced Skweezee-tet-zah) are deliciously decadent dessert chocolates made with seasonal ingredients to complement every occasion. Squisitezza are made by La Sagra, a company influenced by the very best of Italy, including the country's many harvest festivals. These celebrations are called Sagra. Try Squisitezza for yourself at Stand W11, or visit the website. Lavererstoke Park Farm Laverstoke Park Farm, Overton, Near Basingstoke, Hampshire RG25 3DR Tel: 0800 334 5505 www.laverstokepark.co.uk Laverstoke Park Farm aims to produce the best-tasting, healthiest food, without compromise. The 2,500 acres of Laverstoke Park Farm are certified as biodynamic by certification organisation Demeter

and classified as organic by the Soil Association. Biodynamics views the farm as a whole and seeks to maintain its balance in such a way that all the activities carried out will work together to strengthen and support the land. Lily's Chillies 79 Penland Road, Haywards Heath, West Sussex, RH16 1PJ Tel: 01961 35806 www. lilys-chillies.co.uk Lily's Chillies is a family-run business from Sussex, producing the finest hand-made chilli jellies. These delicious apple and tomato-based jellies are laced with fiery chillies to create a perfect complement to every meal, from roasts, to BBQs to chocolate puddings. Provenance is all-important, so our fruit is sourced from local orchards and farms wherever possible to maintain our ethos of quality, flavour and fire. London Wildlife Trust 8 Belfield Rise, Maldon, Paignton, Devon, TQ3 1NX Tel: 02072 610447 www.wildlondon.org London Wildlife Trust is the only charity dedicated solely to protecting the capital's wildlife and wild spaces, engaging London's diverse communities through access to its nature reserves, campaigning, volunteering and education. Meet our representatives at the stand to find out how to become involved. Loyd Grossman Sauces Premier Foods, Premier House, Centrium Business Park, Griffiths Way, AL1 2RE 020 7611 3851 www.loydgrossmansauces.co.uk Loyd Grossman’s sauces are all about premium quality products inspired by Loyd’s lifetime of experiences and his passion for food. foodies | 21


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Conscious of how our busy lifestyles are limiting our free time to cook and prepare great food, Lloyd has created a range of delicious and convenient products that you can make and enjoy every day. Follow the Loyd Grossman brand on twitter @LoydFood – for new flavours, places and chefs. Manjira 5 Treveyan Place, Heath Road, Haywards Heath, RH16 3AZ Tel: 01444 413190 www.manjira.com Manjira is a small Sussex-based company producing a unique range of South Indian pachadis. These can be used as chutneys but are made without sugar or vinegar. They are oil-based, so can be used to stir-fry, or can be used as pesto and stirred into pasta, rice or mashed potato. We produce five flavours; they are all additive and gluten-free. Montezumas Birdham Business Park, Birdham, West Sussex PO20 7BT Tel: 0845 450 6306 ww.montezumas.co.uk Local chocolate company Montezuma's Chocolates will be offering samples of innovative chocolate all weekend. A variety of bars of chocolate will be showcased, including the new Great British Pudding Bars, featuring three favourite pudding recipes in fabulous chocolate. Whether it's Giant Buttons or something more challenging like Chilli and Lime in Smooth Milk Chocolate that you're after, Montezuma's will have a chocolate to tempt you. Munchy Seeds Lawncourt Harvest Ltd, Eastlands Road, Leiston, Suffolk, IP16 4LL Tel: 01728 833004 www.munchyseeds.co.uk 22 | foodies

Munchy Seeds are delicious blends of savoury, spicy and sweet roasted seeds. The range includes 'new' Choccy Munchy Seeds, sunflower & pumpkin seeds coated in luxury Belgian chocolate with dried apricot. Roasted in Suffolk for more than 10 years Munchy Seeds contain Omega 6 & 9, and are naturally high in essential Minerals and Vitamins. Outsider Tart 83 Chiswick High Road, Chiswick, London, W4 2EF Tel: 0207 096 0609 www.outsidertart.com Outsider Tart is an award-winning boutique shop that brings a taste of America to West London. Started by two New Yorkers who came to live and work in London, Outsider Tart started when they found that good quality cupcakes, sweet pies and fresh tarts were difficult to find. Taking matters into their own hands, they decided to turn their favourite hobby into a business and Outsider Tart was born. Oxfordshire Ales Marsh Gibbon, Bicester, Oxfordshire, OX27 0GB Tel: 01869 278 765 www.oxfordshireales.com Oxfordshire Ales brews awardwinning craft ales on the outskirts of Marsh Gibbon. The company uses traditional methods and the finest ingredients to create a range of distinctive, easy-drinking ales that will satisfy everyone, from those new to drinking real ales to veteran ale drinkers. Oxfordshire Ales produces three core ales: Pride of Oxford Golden Ale; Marshmellow, a transitional real ale; and Triple 'B', an extraordinary bitter. Perfect Pans Units 3 and 9, Prospect Court, Nunn Close, Huthwaite,

Nottinghamshire, NG17 2HW Tel: 0844 800 7085 www.perfectpans.com/ Perfect Pans is the retail distributor and wholesaler of a range of exceptionally high standard, professional cookware. The product range includes Crafond cookware, Castey cookware, SKK and Emile Henry. Perfect Pans come with a unique guarantee that clearly states if you have any problems then the pan will be replaced free of charge. For more details and terms and conditions please see the website. Purbeck Ice Cream Lower Scoles Farm, Kingston, Wareham, Dorset, BH20 5LG Tel: 01929 480090 www.purbeckicecream.co.uk Purbeck Ice Cream brings you its multi-award-winning unique and innovative ice cream, made on a farm in the heart of Dorset. The firm uses fresh Purbeck milk, thick Dorset cream, British sugar and an abundance of natural ingredients with no artificial anything. The flavours range from the sublime Vanilla Bean and Honeycombe Hash to the radical ChilliRED. Once again, Purbeck Ice Cream gives the very best quality whilst providing that point of difference, exceptional taste and service. Pure Fresh Tea Unit 41, The Old Brickworks, Lewes, BN7 3DF Tel: 01273 890 127 www.purefreshtea.com Pure Tea Company sells top-quality organic tea presented in biodegradable organza pyramid bags, as well as striking teaware and gorgeous presentation boxes filled with organic teas. Flavours include Black Lavender, Darjeeling Gielle, Rosehip and Earl White Strawberry. The subtle flavours in each of the 12

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blends are derived from organic fruit pieces, flowers and herbs. There is also a large selection of gift items, with prices starting at just 70p. Competition: a stunning laquered wooden tea trove filled with organic teas will be given away to one lucky visitor. For more information visit the website. Pussy Drinks Suite 9, Addison Bridge Place, London, W14 8XP Tel: 0207 3489870 www.pussydrinks.com Pussy Drinks brings you a 100 per cent natural energy drink without all the nasty chemicals. Started in 2004 by Jonnie Shearer from his bedroom, Pussy is a premium energy drink that is irreverent, sophisticated and designed for those looking for a natural buzz. Roast Hog Unit 39, Mahatma Gandhi Ind Estate, Milkwood Road, London, SE24 0JF Tel: 02077 331 222 www.roasthog.com Roast Hog's speciality is free range spit roast porchetta marinated with rosemary and fennel. The free range pork is from Blythburgh Farm in Suffolk. The pig is roasted on the spit for five to six hours marinading in its own juices and a special secret sauce. The pork is served in a ciabatta roll with roquette and home-made apple sauce with a piece of the crispy crackling to garnish the roll. Don't forget to try the little Portuguese delicacy, the Pastel de Nata “Custard Tart”. Rossmore Oysters Ltd Lakeview, Old Hollow, Worth, Sussex, RH10 4TA Tel: 01293 888868 www.oysters.co.uk Enjoy some of the finest oysters

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from around our shores, and taste the subtle differences between them. A skilled oyster shucker will be there to pop open the shells, so you can enjoy them straight away, or take them home. They will be served on ice, with lemon or Tabasco. There will also be a demonstration of the new Rossmore Oyster Cracker, which makes opening oysters simple again. ScottishPower Cathcart Business Park, Spean Street, Glasgow, Section 25, Strategy Sales, G44 4BE Tel: 08000270332 www.scottishpower.co.uk ScottishPower believes it has a responsibility to both the planet and its customers. The firm is working with Cancer Research UK and has developed its Help Beat Cancer Discounted Energy product. It's a relationship ScottishPower is committed to because it says together we have the energy to help beat cancer. To donate to Cancer Research UK by text, simply text 'BEAT77' to 70070 with the amount you wish to donate, eg 'BEAT77 £10' to 70070. Shawbury Vitners Shawbury Lane, Shawbury Nr Coleshill, B46 2RT Tel: 01675 481 516 www.shawbury-vintners.co.uk Shawbury Vintners imports fine wines, ports, cognacs and champagnes from small independent growers around the world. It provides products that are made without the use of harsh chemicals at a price that reflects the real quality of the product, rather than the latest fashion or producer's marketing costs. Ask for a tasting to suit your palate. It will then be delivered by the case straight to your door.

So Brighton & Hove brighton.so/ A distinctive city deserves a distinctive magazine and you need look no further than So Brighton & Hove. Every month the magazine mirrors the lifestyle and culture of the city by offering an intelligent, entertaining read reflecting local tastes, interests and attitudes. Featuring reviews, interviews, features and comment, So Brighton & Hove is packed with high-quality features every month. Sweet Trees by Rivera Unit 6, 25 Greenhill Crescent, Watford Enterprise Park, WD18 8XU Tel: 01923 252663 www.sweettreebyrivera.co.uk Looking for something a little different for table centrepieces for your wedding? Sweet trees by Rivera stand out from the crowd. These little trees come in more than 100 designs in a variety of sizes with a price to fit most budgets. They create a real talking point and are sure to go down a treat. Sweet Trees are available in a variety of sweets and chocolates and the firms pride themselves on customer service. Ta-maki Sushi Ta-maki Sushi Bar Limited, Upper Shopping Level, Centre Court Shopping Centre, 4 Queens Road, Wimbledon, London Tel: 02089448169 www.ta-makisushi.com Ta-maki Sushi is a Japanese takeaway and catering company based in Wimbledon. It offers high quality, traditional and modern hand-made sushi alongside a mouth-watering selection of fresh, tasty Japanese food. Try the Ta-maki Sushi Bar, in Wimbledon, or enjoy a taste of Japan from the comfort of your own home. Ta-maki delivers foodies | 23


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sushi in Wimbledon, Clapham, Battersea, Hyde Park, Kensington and Fulham. It also provides delicious and affordable catering for a wide range of events and private parties. The Backyard Company 19 Pollard Close, Caerleon, Newport, Gwent, NP18 3SS Tel: 01633 420 525 The Backyard Company produces authentic jerk sauces in six mouthwatering flavours: Mild, Medium, Hot, Mango, Pineapple and Cho Cho and Carrot. The sauces contain no preservatives, no artificial colourings and no flavourings. Get the real Ting. The Catalyst Practice 25 Norfolk Road, Brighton, BN1 3AA Tel: 01273 772 7620 www.catalyst-practice.com True Food Kitchen is a new exciting and innovative business providing vegetarian food using high-quality, ethically-sourced, ingredients to create healthy delicious and nutritious food for festivals and event catering. The person behind it, DawnWilson, runs a monthly supper club and healthy cookery classes. On the stall you will find a sumptuous array of food and drinks, vegetarian sushi, pasties and pastries, veggie burgers, Buddha Box, gluten-free cakes, fruit smoothies, home-made lemonade and frozen yoghurt. The Fresh Lemonade Co. Tel: 07886 612 520 www.contemporaryevents.co.uk Founded in 2011, The Fresh Lemonade Company is an up and coming business catering for every kind of fun event. It covers weddings and product launches all over the country. The firm 24 | foodies

specialises in normal, or frozen fresh lemonade cocktails, including flavours like lemon and lime, lemon and ginger, and vodka lemonade. The Little Big Voice/Sweetcorn Bites Brigade Works, Brigade Street, Blackheath, SE3 0TW Tel: 0208 297 0889 Marketing company, Little Big Voice, has just that – a great big voice that is never heard. Offering marketing for clients, Little Big Voice is extremely popular with very little public awareness, which is just what any smart company wants. The Pizza Wagon 17 Chichester Drive West, Saltdean, Brighton, BN2 8SH Tel: 07723 613 177 thepizzawagon.co.uk The people at The Pizza Wagon are passionate about cooking goodquality food. They use a wood-fired oven that provides a delicious fresh pizza in 90 seconds. The oven gives a dry heat of 400C, which crisps up the 12" pizza base and gives a perfect balance of flavour. Visitors can create their own pizza from a range of tasty toppings and then, since the wood-fired pizza oven is built in a converted vintage horse box trailer with a hatch, they can watch your pizza while it cooks. The Scion Spirits Company Limited Coole Quay Liqueur Company, 4 Herbert Place, Dublin, Ireland Tel: 00353 1662 1133 Coole Swan Dairy Cream Liqueur combines a blend of all natural ingredients – including beautiful Belgian chocolate – to provide the most exquisitely-tasting Cream Liqueur which tastes great on ice, in cocktails or over ice-cream for a naughty-but-nice dessert.

Well Bake Huntington Business Centre, Black Stone Road, Huntington, Cambridge, PE29 6EF Tel: 01621 741734 www.wellbake.co.uk Well Bake specialises in silicone bakeware. It uses hygienic foodgrade silicone that retains no flavours or odours. Silicone bakeware enables the easy, quick release of cakes, muffins and sponges without the need for lining papers. Simply lightly oil the dish and allow cakes to completely cook before releasing them. Each item of bakeware comes with a ten-year guarantee. Wobblegate Juice & Cider Juicy HQ, Old Mill Fruit Farm, Cowfold Rd, Bolney West Sussex, RH17 5SE Wobblegate Juice & Cider is a small drinks company from Sussex which produces 100 per cent pure apple juice and cider using apples grown on its farm. The company has a host of awards to its name including two Great Taste awards, a National Fruit Show Award and a Sussex Food & Drink Award for Sussex Drink Producer of the year 2011/2012. Woodlands Jersey Beef Woodlands Cottage Farm, Droxford Road, Wickham, Fareham, Hants PO17 5AY Tel: 01329 834214 www.woodlandjerseybeef.co.uk Woodlands Jersey Beef, based in the Meon Valley, Hants, is dedicated to the production of quality beef from Jersey steers. Jane and Paul Denley buy in calves from local dairy herds and rear them for two and a half to three years. They supply all cuts of beef and beef offal including joints, burgers, steaks and sausages and much more.

www.foodiesfestival.com


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FOODIES TIMETABLE

Friday 25th May

ce. Register for free entry at the Registration Point by the entran basis Places are available on a first-come, first-served 12:00 13:00 14:00 15:00 16:00

Casillero Del Diablo food & wine matching, featuring Beverley Glock James McIntosh – Aga Rangemaster Loyd Grossman launches new sauces follwoed by Q&A Charita Jones – Momma Cherri's Mohammed Tadimi – Exotic Tagine

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Chocolate treats and tastings from Lewes Chocolate Company Indulgent cakes with Outsider Tart Fine Moroccan cuisine from Exotic Tagine Pumpkin seeds and other tasty treats with Karantania Deli Sweet and chocolate tree making with Sweet Tree by Rivera Traditional Jamican street food with The Backyard Company Perfect pie making with The Posh Pork Pie Company

Drinks Masterclass 11:30 12:30 13:30 14:30 15:30 16:30

Beer & food matching with Melissa Cole, author of Let Me Tell You About Beer Loire Valley wines with Charles Metcalfe Wine tastings from Casillero Del Diablo Beer tastings with Hepworth Brewery Spanish and Portuguese wines brought to you by Charles Metcalfe A wonderful history of alcohol in medicine, with cocktails from Kamm & Sons

Music Stage featuring: . The Master Blues Brother and Alive & Swinging with Marilyn Monroe

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FOODIES TIMETABLE

Saturday 26th May

ce. Register for free entry at the Registration Point by the entran basis served first Places are available on a first come, The Aga Rangemaster Chefs Theatre 11:15 12:00 13:00 14:00 15:00 16:00 17:00

Casillero Del Diablo food & wine matching featuring Beverley Glock Alex MacKay - author of Everybody, Everyday Mike Dodd - Oki Nami Loyd Grossman lauches new sauces followed by Q&A Michael Bremner - 64 Degrees David Roy - Riddle and Finns Andrew Kojima - Masterchef Finalist

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Chocolate treats and tastings from Lewes Chocolate Company Indulgent cakes with Outsider Tart Fine Moroccan cuisine from Exotic Tagine Pumpkin seeds and other tasty treats with Karantania Deli Sweet and chocolate tree making with Sweet Tree by Rivera Traditional Jamaican street food from The Backyard Company Perfect pie making with The Posh Pork Pie Company

Drinks Masterclass

12:30 13:30

Beer & food matching with Melissa Cole, author of Let Me Tell You About Beer Loire Valley wines with Charles Metcalfe Wine tastings from Casillero Del Diablo

14:30 15:30 16:30

Beer tastings with Hepworth Brewery Spanish and Portuguese wines brought to you by Charles Metcalfe & Sons A wonderful history of alcohol in medicine, with cocktails from Kamm

11:30

Childrens Cookery Theatre 11:30 12:45

Perfect pizzas with Splat Cooking Jelly & Ice Cream - Splat Cooking

Music Stage featuring:

14:00 15:15

Tasty fruit tarts with Splat Cooking The Magic Fridge stuffed sunblush bread with Alex MacKay

Jessica Mary York, Sebastian Blake, The Watermelons and Cherry & The

Poppers

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FOODIES TIMETABLE

Sunday 27th May

ce. Register for free entry at the Registration Point by the entran basis Places are available on a first come, first served The Aga Rangmaster Chefs Theatre 11:15 12:00 13:00 14:00 15:00 16:00 17:00

Casillero Del Diablo food & wine matching featuring Beverley Glock Lisa Walker - Food For Friends Matt Gillan - The Pass at South Lodge Stephen Crane -Ockenden Manor Loyd Grossman launches new sauces followed by Q&A Charita Jones - Momma Cherri's Will Stanyer - Graze

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Chocolate treats and tastings from Lewes Chocolate Company Indulgent cakes with Outsider Tart Fine Moroccan cuisine from Exotic Tagine Pumpkin seeds and other tasty treats with Karantania Deli Sweet and chocolate tree making with Sweet Tree by Rivera Traditional Jamaican street food from The Backyard Company Perfect pie making with The Posh Pork Pie Company

Drinks Masterclass 11:30 12:30 13:30 14:30 15:30 16:30

Beer & food matching with Melissa Cole, author of Let Me Tell You About Beer Loire Valley wines with Charles Metcalfe Wine tastings from Casillero Del Diablo Cocktails and smoothies with Coole Swan liqueur Spanish and Portuguese wines brought to you by Charles Metcalfe & Sons A wonderful history of alcohol in medicine, with cocktails from Kamm

Childrens Cookery Theatre 11:30 12:45

Perfect pizzas with Splat Cooking Jelly & Ice Cream - Splat Cooking

14:00 15:15

Tasty fruit tarts with Splat Cooking Jelly & Ice Cream - Splat Cooking

Music Stage featuring: Gloria Miller Duo, Contagious Vibes, Coco Alice, Habit and Felix Fables


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Brighton, Hove lawns 2012 showguides  

Birghton, Hove Lawns 2012 showguides

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