Foodies Festival Bath 2024

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royal victoria park 7-9 june

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Great Food·Great Music·Great Fun

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE BRIGHTON 29 APRIL - 1 MAY, 2023

ANOTHER SUMMER OF FUN AT THE LA ESPAÑOLA CHEFS THEATRE. Visit us by booking your free space at the festival entrance.

Adding to the excitement for 2024, we have a new Olive Oil tasting bar!

Come and join us to explore and taste our 100% Spanish Olive Oils and enter our competition to win a luxurious Paella Kit. Follow us on Instagram at @laespanolauk or visit our website www.laespanolaoliveoil.co.uk La Española olive oils are available at www.foodiesfestival.com

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

Cooking live at Foodies Top chefs cook their favourite recipes in the La Española Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.

Swiss Chard Vichyssoise with Sun-Dried Tomato Crostinis Vichyssoise, a velvety and luxurious soup, finds a new twist in this recipe by incorporating the earthy flavours of Swiss chard. With the addition of La Española’s extra virgin olive oil, this dish gains a touch of Mediterranean richness.

Serves 4 For the Vichyssoise: 100g La Española extra virgin olive oil 300g chopped leeks 300g diced potatoes 800ml water 200g chopped spinach For garnish: Chopped hazelnuts Black pepper Black sesame seeds Sprout tops La Española extra virgin olive oil For the crostinis: La Española olive oil spray 8 slices of bread 1 garlic clove 25g sun-dried tomatoes 4 tablespoons of water 15g grated Parmesan cheese For garnish: Black sesame seeds La Española extra virgin olive oil

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In a saucepan over a low heat, combine the olive oil and the chopped leeks. Cook for 10 minutes, then add the diced potatoes. Cook for an additional 10 minutes, then add the water and chopped spinach. Continue cooking until the potatoes are tender. Blend with a blender until the vichyssoise is creamy and smooth.

Crostinis : Spray the bread slices with olive oil and toast them in a frying pan until golden and crispy. Rub them with the peeled garlic clove.

Blend the remaining ingredients and spread onto the bread slices.

tip

Use extr a vir olive oil fo gin r an authenti c taste

La Española is the sponsor of this year’s Chefs Theatre. Try La Española olive oil in the Chefs Theatre each day of the festival.

Serve the soup either cold or hot, garnished with chopped hazelnuts, black sesame seeds, sprout tops and drizzle over with La Española extra virgin olive oil, accompanied by the sun-dried tomato crostini’s.

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FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE

BATH · 7-9 JUNE

PISTACHIO MARBLE CAKE For the cake batter 100g unsalted butter, softened 300g golden caster sugar 3 large eggs 130g double cream 240 plain flour 8g baking powder 1tsp salt For the pistachio batter 90g pistachio paste For the chocolate batter 15g cocoa powder ½ tbsp milk For the chocolate glaze 135g dark chocolate 135g milk chocolate 75g vegetable oil To decorate Chopped pistachios Pistachio paste

Preheat oven to 170ºC and grease and line a 2lb loaf tin.

To make the sponge, beat together the butter and sugar until light and pale. Individually add the eggs, beating well between each addition.

Add the cream, flour, salt and baking powder and fold until just combined. Once combined, divide the batter evenly between two bowls.

To make the pistachio batter, remove 3 tbsp of the batter from one of the bowls and combine with the pistachio paste. Fold the mix into one of the reserved bowls of batter, place in a piping bag and set aside.

To make the chocolate batter, remove 3 tbsp of the batter from the unused bowl and combine with the cocoa powder and milk. Fold the mix into the larger bowl of batter until just combined, place in a piping bag and set aside.

Fill the tin, pipe alternating lines of batter. To create the marbled effect, use a skewer to swirl through the batter.

Bake for 40-45 minutes, or until a skewer comes out clean.

Once baked, allow to stand in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, place in the freezer for 10 minutes to firm up.

To make the glaze, place the chocolates into a heatproof bowl and melt over a bainmarie. Once melted, add the oil, mix and transfer into a jug.

Place the sponge onto a wire rack over a lipped baking tray lined with clingfilm. Pour the glaze over the cake, covering completely. Once covered, use the clingfilm to pick the excess glaze up and place back into the jug. Repeat this process until the entire cake is completely coated in chocolate.

Allow the chocolate to set slightly before drizzling over the pistachio paste and sprinkling over the chopped pistachios.

MATTY EDGELL was the winner of Great British Bake Off 2023. See Matty in the Pots & Co Cake & Desserts Theatre on Saturday 8 June at 2.30pm 6 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

WOOLLEY PARK FARM DUCK, ONION, TRUFFLE, MADEIRA SAUCE Serves 4 For the duck: 1 whole duck (approx. 1.6 kg bird) 1 tbsp. duck fat Table salt Cornish sea salt (for finishing) For the white onion puree: 250g white skin onions 30g unsalted butter 1 sprig thyme 100g Ivy House semi-skimmed milk 95g whipping cream 150g chicken stock Table salt to taste For the duck sauce base: 1 kg duck carcasses or use the legs (chopped small) 50g duck fat 1 large onions (cut into 1cm rings) 1 small head of garlic (cut in half) 5g fresh thyme 5g fresh tarragon 5g white peppercorns 5g Chinese five spice 2g salt 50g cream 750g chicken stock 50g Xeres vinegar To finish the duck sauce: 250g duck sauce base 25g Madeira – we use a 20 year old, but substitute to your budget 100g baby red onions To serve: 8g black truffle - available fresh or in jars ( you can subculture for sliced raw button mushrooms)

For the white onion puree, peel the skin off the onions and thinly slice. In a thick bottommed pan, melt the butter. Add the onions, thyme and pinch of salt, and cook out on a low heat for with no colour for 5 minutes.

Add the milk, cream and chicken stock. Bring to the boil and simmer for 5 minutes.

Once the onions are soft, remove the thyme and then blend in a blender till smooth.

Pass the puree through a sieve and chill in the fridge until needed. This can be made a day before.

For the duck sauce, pre-heat the oven to 200ºC. Cut the leg meat into approx. 2cm cubes. Place a deep tray in the oven with 50g duck fat and the chopped duck leg meat.

Place into the oven and roast for 20 minutes, then carefully stir. Continue roasting for 5 – 10 minutes more until golden brown.

Now add the butter. Dust with the Chinese five spice and roast for 2 minutes. Add the onion rings.

Cook for 5 mins.

Remove the tray from the oven, add the Xeres vinegar, and stir.

Place the tray on a medium heat or transfer into a pot. (If you transfer to a pot, make sure you deglaze the tray with a little water and add the juices to the sauce).

Add the garlic, peppercorns, salt, tarragon, and thyme, cream and chicken stock to the bones.

Bring to the boil and then simmer for 30 minutes. After this strain through a colander and then

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through a sieve. Reduce the sauce on a medium heat, until it just coats the back of a spoon.

Reserve hot and serve, or this can be made in advance and bring back to the boil before serving.

For the onion, peel the baby onions and cut into quarters.

Bring a small pan of water to the boil and add a tsp of table salt.

Add the onions to the water and cook for 1 minutes. Strain through a sieve and serve For duck breast: Pre heat the oven to 200ºC. Where possible place the duck breast on a plate with the fat side up, and allow to air dry in the fridge for a day or two. Warm a non-stick frying pan on medium heat, add a tbsp. Of duck fat. Lightly season the duck breast meat with table salt, and slowly place fat side down into the pan. Cook on a medium heat for 3 minutes, once golden-brown turn and colour the meat evenly for 2 minutes on each side. After 6 minutes, place back with the fat side down in the pan. If the pan can go in the oven, roast in a preheated oven for 4 minutes. If you have a meat probe, probe the flesh to 61ºC. Place on a wire rack and allow resting for 4 minutes.

Serve straight away.

To plate place the puree on the place; add the onions and thyme sprigs. Slice the duck breast and season with Cornish sea salt.

Bring the weighed sauce to the boil and then add the Madeira.

Remove from heat and serve.

Finish with sliced or chopped truffle or sliced raw button mushroom.

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CHRIS CLEGHORN is Executive Head Chef of Michelinstarred The Olive Tree. See Chris in the La Española Chefs Theatre on Saturday 8 June at 2pm www.foodiesfestival.com

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

BÁNH XÈO CRISPY VIETNAMESE PANCAKE WITH PRAWNS OR PORK Makes 4-6 For the pancakes 100g rice flour 25g cornflour ½ tsp salt 125ml coconut milk 175-190 ml water 1/2 tsp of turmeric powder For the fillings 1 large onion thinly sliced 100g bean sprouts 8 prawns, split in half lengthways, marinate with a pinch of salt and sugar (other option, cooked pork belly, thinly sliced) Vegetable oil for frying For the dipping fish sauce Juice of 1 large lime (3 tbsp) 1 clove garlic, crushed 2 tbsp sugar 3 tbsp fish sauce 2 tbsp rice vinegar 70ml water (optional) ½ to a whole small, fresh red Birdseye chilli, sliced / chopped To serve Round/gem lettuce Mint Coriander Spring onion, thinly sliced

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You can making the dipping sauce a day ahead. It will keep up to 4 days in the refrigerator.

Combine vinegar, juice, garlic, sugar, chilli and fish sauce in a jar, stir and leave for 15 mins before use.

To make the pancake batter, combine rice and plain flour into a bowl and add coconut milk until it’s a smooth, then add the water until it reaches a milk consistency. Allow to rest for 10 minutes before use.

This mixture will keep in the refrigerator for 3 days.

little. Remove the lid and cook until the pancake is golden and crisp. Using a spatula, fold the pancake in half and slide it on to a plate.

To serve, cut pancakes into 4 pieces. Fill a piece of lettuce with mint, coriander, Vietnamese mint and a piece of pancake. Roll it up and dip in the dipping fish sauce. Enjoy!

To make the pancakes, add a tablespoon of oil to a medium hot non-stick frying pan and fry some onion for a few seconds.

Then, pour a ladle of the batter into the middle. Quickly tilt the frying pan to spread batter over the base of the frying pan and pour any excess back into the batter bowl.

Add the cooked pork or prawns, and scatter bean sprouts over one half of the pancake. Reduce the heat to low/medium and cover with a lid for 1 minute until the bean sprouts soften a

NOYA PAWLYN is the Chef-Patron of Noya’s Kitchen.

See Noya in the La Española Chefs Theatre on Saturday 8 June at 3pm www.foodiesfestival.com

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

HAND DIVED SCALLOP, ROE COMPOUND BUTTER, PICO DE GALLO 6 hand-dived scallops Unsalted butter Lemon Vinegar 3 Echalion shallots, finely diced 300g tomatoes, blanched, peeled and diced 3 red chillies, deserved and finely sliced 1 bunch flatleaf parsley, finely sliced Salt Sugar

Prep and wash scallops and the shells, keeping the roe and meat.

Weigh the roe and soften the equal amount of butter. Blitz the roes and butter together untill smooth, mixing half the shallots a pinch of salt and sugar and dash of vinegar. Split this butter mix equally between the bowled shell and place the scallop onto the butter.

Put the scallops onto the BBQ and cook until tender and piping hot, the butter should be caramelised around the shell and be aromatic.

Once the scallop is cooked, take a spoon full of Pico de Gallo and mix it in the shell with the butter and scallop. You may find it easier to set the scallop aside to mix the pico through the butter.

For the pico de gallo, mix the peeled and diced tomatoes with the remaining shallots, parsley and chillies. Season with a dash of vinegar pinch of salt and sugar.

JAMES HARRIS is the Head Chef of The Beckford Bottle Shop. See James in the La Espanola Chefs Theatre on Saturday 8 June at 5pm 12 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

KOREAN FRIED CHICKEN WITH CUCUMBER KIMCHI AND GREEN CHUTNEY MAYO For the chicken marinade 3 chicken breasts/wings 240ml buttermilk 1 tsp salt 1 tsp white pepper 1/2 tsp garlic powder For the crispy coating 180g plain flour 1 tsp salt 1 tsp black pepper 1 tsp garlic powder 2 tsp celery salt 1 tsp dry thyme 1 tsp paprika 1 tsp baking powder For the Korean sauce 2 tbsp gochujang paste 2 tbsp honey 4 tbsp brown sugar 4 tbsp soy sauce 2 garlic cloves minced 2 tsp minced ginger 1 tbsp veggie oil 1 tbsp sesame oil For the cucumber kimchi Cucumber Carrot Garlic

Asian chive Sugar Gochugaru Rice vinegar Fish sauce Sesame oil Sesame seeds For the green chutney mayo 2 egg yolks 1 tbsp Dijon mustard 250ml rapeseed oil 2 tsp white wine vinegar 1/2 lemon, juiced 2 tsp honey 15g coriander 1 clove garlic 1 inch ginger 2 green chillies Salt For the chicken marinade, place 240ml buttermilk in a bowl along with salt, white pepper, garlic powder and paprika.

Mix well until combined then add the chicken and allow to marinate for at least 1 hour. For the best results, leave overnight.

For the cucumber kimchi, first slice your cucumber and sprinkle with salt and set aside until later.

Prep the flour mixture for the crispy coating. Place flour in a bowl along with salt, black pepper, garlic powder, celery salt, dry thyme, paprika, baking powder. Mix well and set aside.

LEON LEWIS was a contestant on MasterChef 2022.

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Prepare the ingredients for the spicy sticky sauce. In a saucepan add the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger and sesame oil. Mix thoroughly and heat on a low heat until the sauce combines and thickens.

Set aside to cool.

Heat your oil to 170ºC. While the oil is heating, drain excess buttermilk off the wings and coat in the flour mixture. Top tip: for an even crispier coating repeat this process - dip the wings back into the buttermilk and then into the flour mixture, pat off the excess flour and start cooking in batches.

Leave the chicken in the oil cooking until it reaches an internal temp of 79ºC. Once all wings are cooked, crank the heat up on the oil until it reaches a temperature between 200210ºC. While the oil is coming to temp, chop all ingredients for the kimchi and rinse the excess salt from the cucumber.

By now the oil should be to temperature again. In batches, place the wings into the oil but this time keep a close eye on them. This step is to create an amazing crispy external texture but not overcook the meat. They should only need a minute or so at this temperature.

Once all the wings are cooked set aside and allow to cool slightly. During this time we are going to make the green chilli mayo. Simply place all the ingredients into a blender and blend until smooth and thick.

Now all components are ready to plate, don’t forget to toss the wings into that amazing sauce before serving. Plate up and enjoy. www.foodiesfestival.com

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

SEV PURI Serves 4-5 as a sharing snack 1 large potato, boiled, peeled, cooled, cut into 1cm cubes 1/2 tsp salt or to taste 120g chaat puris, flat (readymade or make your own) 1/2 medium red onion, finely chopped 1 large tomato, finely chopped 45g nylon sev or sev of your choice 4 tbsp mint chutney or minty yoghurt (put into a squeezy bottle if you have one) 4 tbsp tamarind chutney ( put into a squeezy bottle if you have one) 2 tbsp fresh chopped coriander

In a bowl, mix together the potato, red chilli powder, cumin powder, salt and 1/2 tsp chaat masala. Mix well together and leave to one side.

Lay the flat puris on to a large plate or tray, not overlapping too much.

Spoon about 1/2 teaspoon of the spiced potato mixture on top of each puri.

Sprinkle 3/4 teaspoon of chaat masala all over the puris, along with the sev.

Squeeze or dollop a blob of each chutney on each sev puri.

Garnish each sev puri with fresh chopped coriander.

Top with more sev if you wish.

Add some chopped red onion to the top of each puri followed by chopped tomatoes.

Spices 1 tsp red chilli powder to taste 1 tsp cumin powder 1/2 tsp plus 3/4 tsp chaat masala

DIPNA ANAND is a restaurateur and TV chef.

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

BATH · 7-9 JUNE

SAVOURY SQUASH CAKE Serves 6

Preheat the oven to 200°C.

1 small squash, peeled, deseeded and cut into 2cm cubes (about 600g prepared weight) 1 red onion, cut into 10 wedges 3 sprigs rosemary, divided ½ tsp chilli flakes 4 tbsp extra virgin olive oil, divided Butter, for greasing.

225g plain white flour 1 tsp baking powder 1 bunch spring onions, finely sliced 1 small bunch parsley 6 eggs 175g Greek yoghurt 175g extra mature cheddar cheese 1 heaped tsp nigella seeds Salt and pepper

Toss the squash in a large baking tray with 1 tsp of salt, the red onion, 1 sprig of rosemary and the chilli flakes.

Drizzle half the olive oil over the vegetables and stir to combine.

Transfer the vegetables to the oven to roast for 25 minutes, shaking the tray twice during this time. Meanwhile, line the base of a 25cm round springform tin with baking parchment and grease the sides liberally with butter.

ANNA SHEPHERD is a food writer and stylist. See Anna in the La Española Chefs Theatre on Friday 7 June at 3.30pm 18 foodies

Once the squash has had its time, remove from the oven and set aside to cool. Reduce the oven temperature to 180°C. Sieve the flour and baking powder into a large mixing bowl.

Pick the remaining rosemary leaves (discard the stalk), roughly chop and add to the flour. Pick out three attractive parsley stems, set aside and roughly chop the rest, stalk and all. Stir the herbs through the flour along with the spring onions.

In a separate bowl, stir together the eggs, yoghurt and cheese together until combined. Pour into the flour and herb mixture and fold until no dry patches are visible. Tip in the roasted squash along with the nigella seeds and a generous pinch of salt and pepper. Fold through with a spatula until combined, then pour into the prepared tin.

Cook the squash cake in the oven for 5 minutes before removing and decorating the top with the parsley stems, pressing in gently to make sure they stick. Return the cake to the oven and cook for a further 35-40 minutes, until a skewer inserted comes out clean.

Once the cake has been removed from the oven, allow it to cool in the tin for 10 minutes before releasing. Allow the cake to cool for a total of 30 minutes before slicing. It will still be warm. Serve with roasted potatoes and greens, or with salad for lunch.

From Love Vegetables: Delicious Recipes for Vibrant Meals by Anna Shepherd, Quarto Publishing PLC, £20 www.foodiesfestival.com

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FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE

BATH · 7-9 JUNE

JAZZTM APPLE GALETTE DES ROIS Ingredients 1 JAZZ ™ Apple - peeled, cored and finely diced 450g puff pastry 2 tbsp apricot jam 100g ground almonds 100g unsalted butter - softened 100g caster sugar ½ zest of 1 orange 2 eggs - beaten 2 tbsp Goslings Black Seal rum Pinch of salt

Heat the oven to 200ºC. Divide the pastry into two pieces and roll each until approximately 3-4mm thick. Cut into equal rounds, approximately 25-30cm.

Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch.

Chill in the fridge while you make the frangipane.

Remove the pastry from the fridge, then spoon the filling over the apricot jam and spread evenly.

Brush the edges of the pastry with water, then cover with the second piece of pastry. Press the edges to seal, then mark the top with a pattern. Brush with the other beaten egg and place in the oven.

Bake for 25-30 minutes until golden.

To make the frangipane filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, rum, and diced apple.

JAZZTM Apples are proud exhibitors at Foodies Festivals around the country.

Visit the JAZZTM Apples stand to find out more 20 foodies

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HONEYCOMB Honeycomb adds the perfect crunch and pop of colour to simple desserts, and pairs brilliantly with chocolate.

110g Sugar 70g Honey 40g Glucose 20ml Water 6g Bicarbonate Of Soda

Line a wide, rimmed metal baking tray with some parchment paper.

Add sugar, glucose, water and honey to a medium sized pan.

Cook on a high heat until the syrup reaches 156°C and turns golden brown.

Remove the pan from the heat and whisk in the bicarb, whisking vigorously to dissolve any lumps. It will bubble up a lot, so take care.

Quickly pour the mixture into your prepared container. Allow to cool completely before breaking into small pieces to use as garnish, or storing in an airtight container.

You can serve your honeycomb with our Double Chocolate Ganache, the perfect pairing.

Pots&Co are the proud sponsor of our Cake & Desserts Theatre. Head along to see Bake Off stars and local bakers showing off their skills www.foodiesfestival.com

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CIDER

RACENIGHT SAT 17 AUG

SCAN ME TO BOOK

FOODIES FESTIVAL NEWS BATH · 7-9 JUNE

Going green Join celebrity chef Nigel Brown for a hands-on 5 star reviewed cooking experience each day of the festival. For just £25, Nigel will teach you how to make his famous Thai green curry. All the ingredients for your cook school session will be provided and you will get your own creation to take away with you after the masterclass. Sign up for the Cook School at the main ticket desk by the entrance.

champion cooking See not one but two MasterChef: The Professionals 2023 finalists in the La Española Chefs Theatre on Sunday 9 June as Kasae Fraser and Tommy Thorn take to the stage. Fan favourites Kasae and Tommy will be sharing stories from their MasterChef journeys and showing off the skills that took them to the top. Meanwhile, in the Pots & Co Cake & Dessert Theatre, fans can watch Great British Bake Off winner Matty Edgell demonstrating his star bakes on Saturday 8 June.

All rise Fresh from their latest UK tour, the Blue boys are back together and it feels so good! See Duncan, Lee, Simon and Anthony performing live on the Musicians Against Homelessness Music Stage on Sunday 9 June.

After all, sorry really will be the hardest word if you miss out on their set that will take you straight back to your teenage years.

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Taste the sunshine

Foodies Festivals are delighted to have legendary olive oil company La Española joining us as sponsors of our Chefs Theatre for the second year running. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. Try a selection of their oils at their Olive Oil Bar in the Chefs Theatre, and marvel at your favourite chefs whipping up a tasty dip in our timed Alioli Challenge.

I’m spinning around You’ll be grinning like the Cheshire Cat when you get your headphones on for our Mad Hatter’s Silent Disco. Our DJs will be spinning all your favourite pop hits, so make like the March Hare and go mad for it. Follow the white rabbit and don’t be late for this very important date.

Ring of fire

Learn all about the latest and greatest fire cooking and barbecue methods alongside expert James Brace at the Lumberjaxe Fire Stage. You’ll be well on your way to Flavour Town with delicious recipes like Cowboy Butter Tomahawk Steak and Perfect Pulled Pork. Gain a burning passion for BBQ and go from soggy sausages to fiery perfection with inspiration from the Lumberjaxe crew.

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FOODIES FESTIVAL EXHIBITORS BATH · 7-9 JUNE Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.

Bake My Day bake-my-day.co.uk Bake my day is a home bakery specialising in Brownies, Cookies and Cupcakes all in a variety of flavours. I source most of my ingredients from a local Bristol farm and only use the best ingredients in all of my bakes. So, go on ... bake my day and order today!

Baked By Bridget bakedbybridget.co.uk Luxurious and indulgent bakes including brownies, blondies, cookies and cakes made in the beautiful city of Wells. Come and grab something delicious!

Beckfords Rum

beckfordsrum Unleash your inner pirate with Beckford’s Rum Spirits!

Discover an array of awardwinning spirits, including flavoured and dry-aged rums - ranging from 25-65% abv Award winning range of flavoured and aged rums/ Caramel, Coconut, Banana, Spiced, Aged, Delicious Rum Punch - Come and taste you won’t be disappointed

Boundless

weareboundless.co.uk Meet Boundless - the brand on a mission to get the nation gut happy! Always activated, 24 foodies

loaded with gut friendly fibre & packed with mouth-watering flavours to get your tastebuds celebrating every crunch. It’s good mood food.

Cocktails At Home UK

Ezpresso Trading Limited

ezpresso.com Hot coffee, cold brews and coffee cocktails, made effortlessly delightful. Ezpresso have created a revolutionary liquid coffee experience that redefines your coffee rituals.

This espresso in a bottle opens doors to a new world of possibilities, from hot brews to chilled delights and even tempting coffee-infused cocktails.

cocktailsathomeuk.com Fancy a cocktail (or mocktail)?

Then head over to the Cocktail Garden by Cocktails At Home!

We’re shaking up a huge menu of 20+ different cocktails and mocktails to keep you hydrated all weekend. There’ll be music, games for the little ones, free Favela Cerveja Ltd competitions and a spot to favelacerveja.com relax 😎

Favela Cerveja will be serving

you the taste of Rio - Come Cookie Queen and try our Favela Lager with cookiequeen.uk its fresh floral notes and our Artisan NYC Cookies Ipanema IPA, delivering a fresh Sandwiched with Buttercream hoppy citrus flavour. Both make and Gooey Centres, including a perfect accompaniment to Vegan Options. Cookie Pies all food. We are proud to be filled with thick chocolate Gluten Free, Vegan and certified spreads, biscuits and chocolate. Organic.

All handmade in Cornwall and

Delivered Free Nationwide!

Fontmell

Smokehouse Delicious Miss fontmellsmokehouse.co.uk Dahl Premier street food caterers, Facebook.com/ experts in crafting slow-cooked, DeliciousMissDahl smoked, and pulled delicacies.

Delicious Miss Dahl brings Serving Slow cooked, smoked & an array of sweetness to the pulled meats in toasted brioche table. From classic bakes to buns and the best LOADED trending treats. The best quality FRIES. ingredients minus the nasty and with lots of added love Gattertop Drinks equals delicious. gattertopdrinks.com

Gattertop Drinks will be serving refreshing cocktails inspired

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FOODIES FESTIVAL EXHIBITORS BATH · 7-9 JUNE by the seasonal flavours of the British countryside in bloom.

Find them for botanical twists on classic cocktails with their Bumpkin Mule and celebrated seasonal favourites like the English Garden Spritz. Visit their booth for the taste of the British countryside in a glass (or compostable paper cup)

Gourmet Poke gourmetpoke.com Step into the flavourful world of Gourmet Poké, where every bite is a taste sensation!

Founded in 2023, our company was born out of a love for scrumptious and healthy eats.

Picture award-winning Poké bowls bursting with vibrant flavours, all lovingly crafted from top-notch plant-based ingredients, and yes, entirely made without gluten! Stay tuned as we dream up more delicious adventures and sprinkle joy wherever we go.

Life’s a delicious adventure, and bland is simply not our style. We’re here to redefine the definition of ‘healthy’ and leave you with that feel-good feeling.

KatKin katkin.com For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. We make the UK’s only fresh cat food: 100% human-quality meat, gently cooked, and frozen for freshness. We’re cutting the fluff, thinking fresh and channelling hardcore love into industry-wide change. So cats live long and cat parents can love hard without compromise.

Kent Cider Company kentcider.co.uk Kent Cider Co. are an awardwinning producer of craft cider.

Stop by their bar for a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as the ever-popular Rhubarb or Sicilian Lemon!

La Española

laespanolaoliveoil.co.uk Founded almost two centuries ago, La Española is the oldest olive oil company in Spain and has become of the world’s leading brands. As a food lover, Just Pressed Cider you’re probably already familiar justpressedcider.co.uk with the benefits of using olive At Just Pressed Cider we oil in your everyday cooking. produce the highest quality Whether you use it to fry, grill, West Country Craft Cider. roast or drizzle, it’s an endlessly Come down and sample some versatile ingredient that’s deliciousness, you will not be great for adding extra flavour disappointed! If you like what to your food. Plus, it’s high in you taste, head to our website unsaturated fats, making it a and we deliver to your door, healthier alternative to butter in nationwide. both cooking and baking. Each www.foodiesfestival.com

bottle is made using 100% Spanish olives, grown locally on farms in the Andalucía region, for the most authentic taste. Keen to try yourself?

Experience La Española at your local Foodies Festival this summer.

Nana Rose Rum Punch nanaroserumpunch.com Expertly crafted rum punch which blends traditional techniques and classic flavours with exciting twists, which provides a taste of the Caribbean no matter the weather. A taste of the Caribbean in a glass! Authentic rum punch. As seen on ITV Love Your Weekend with Alan Titchmarsh.

NoLo Cocktails

nolococktails.co.uk NoLo Cocktails & Bars provides an excellent range of alcohol free cocktails and drinks from their horse box bar at festivals and events. Alcohol free cocktail subscription and gift boxes are also available for delivery straight to your door.

O’Donnell Moonshine

odonnellmoonshine.co.uk O’Donnell Moonshine, the once illicit alcohol, is being smuggled in so that you too can experience the notorious tastes of the 1920s with the authentic High Proof Moonshine and range of delicious liqueurs, with foodies 25

FOODIES FESTIVAL EXHIBITORS BATH · 7-9 JUNE flavours including Tough Nut, Very Cherry, Sticky Toffee and Roasted Apple.

creating memorable dining experiences have contributed to our success. Over the years, we have garnered a loyal customer base, and our Packed restaurant on Wilmslow Road instagram.com/stories/ has become a go-to destination packedsandwiches/ for barbecue enthusiasts and Try the classic Chicago-style food lovers alike. The support Italian beef sandwich. Hot and love we have received succulent sliced beef packed from the community have into a bread roll and dunked been invaluable, and we take into its own rich gravy! Each immense pride in consistently one comes topped with a delivering high-quality, traditional giardiniera (spicy mouthwatering dishes that vegetable pickle) and other keep customers coming back tasty extras. Get your napkins ready… because it’s going to get for more. juicy!

Pots & Co Peppered Palette potsandco.com Ltd Founded and run by real handswww.toadsweat.uk on chefs, trained in some of Peppered Palette crafts London’s best pastry sections, an exhilarating blend of Pots & Co are passionate about sweetness with a spicy kick. handcrafting simple, elegant, Our unique offerings include dessert creations; served dessert hot sauces, frozen straight from your fridge or chili cheesecakes on a stick, oven, yet worthy of any bistro spicy hot chocolate mixes, and or restaurant table. Beautiful chilli-flavoured ice creams, all desserts made with just a designed to tantalize your taste handful of quality ingredients (& buds with an unforgettable no nasty stuff). fiery twist.

Pull The Other One Pitmaster BBQ & instagram.com/pull.

Smokehouse theotherone pitmaster.uk Our home-reared, heritage Since our establishment in and slow cooked meats come early 2021, Pitmaster BBQ & from our family farm in Rudry.

Smokehouse has experienced All of our meat is marinated , remarkable growth and an and cooked ‘slow and low’ for overwhelmingly positive at least 12 hours for the most response from our customers. succulent and flavoursome Our passion for exceptional meat. Served with homemade food and dedication to coleslaw, salad and sauces.

26 foodies

Riverford Organic Farmers riverford.co.uk Riverford are mad about organic veg. We’ve been growing it for 30 years, choosing varieties for flavour and looking after our soil, wildlife and water sources. Every day we pick, pack and deliver the very best from our fields straight to your door. It’s all organic and delivery is free.

Rotari cakes Rotaricakes.co.uk Our artisanal Gelato it’s a must on the sunny day and not only, we are also proud to offer the well known macarons .

Rutab rutab.co.uk Rutab bring you the finest Jordanian Medjool Dates. Taste of The West gold award winners who are excited to introduce you to their world of luxury filled and chocolate covered Medjool Dates. What are you waiting for?

Stalwart Crafts stalwartcrafts.com Stalwart Crafts provide rustic leather aprons for cooking enthusiasts whether they’re a BBQ fanatic or a Michelin star chef. They source our leather from dairy farms throughout the UK, Italy, and Northern Europe.

The hides are a by-product when the cows are eventually butchered for their meat.

The skins are tanned in their partner tannery in Walwijk, the www.foodiesfestival.com

Netherlands, before the leather is taken to their workshops - one in London, and one in Walwijk - where their skilled craftspeople make the aprons by hand. Their craftsmen are going to make a few different varieties of colour and design to suit different tastes, including a few prototypes you can’t find anywhere else. They’ve also just started making aprons from vegan leather, made from apple pulp that’s a waste product from the fruit juice industry in Italy. The aprons are made to be resistant and long lasting, meaning you only need one for the rest of your life.

Stella Artois Unfiltered stellaartois.com STELLA ARTOIS UNFILTERED, THE AWARD-WINNING TASTE. Our Belgian brewmasters have honoured the brewing methods of the past to craft this super premium unfiltered lager (ABV 5%). Bursting with natural flavour. Pass by our truck for a FREE sample & savour a Chalice of Stella Artois Unfiltered!

Sweet Little Things sltbath.co.uk Sweet Little Things are a family run bakery in Bath offering choux buns, cupcakes, macarons, cookies, birthday cakes and afternoon teas in the centre of Bath and also offer national delivery.

www.foodiesfestival.com

The Telegraph

telegraph.co.uk The Telegraph is an awardwinning, multimedia news brand that has been synonymous with quality, authority and credibility for more than 165 years. Over the years our journalists have reported on the events that have shaped the world, bearing witnesses to history.

We continue to set the news agenda, spark debate, and serve our readers on a daily basis.

From its origins on the Strand, to a home on London’s storied Fleet Street, a brief stay on the Isle of Dogs to our current home in the heart of the capital, The Telegraph has moved with the times, just as we have observed and reported them. Telegraph Media Group (TMG) is the publisher of The Daily Telegraph and The Sunday Telegraph,The Telegraph Magazine, Telegraph. co.uk and the Telegraph app.

Tini’s Tacos Instagram - @tinistacos Tini’s Tacos was formed in 2023 by hospitality duo Adam & Steph, we have a combined 25 years experience in the industry and a real love for Tacos… which is why we started a Taco Street food Stand - Tini’s Tacos!

Our menu is comprised of tacos with either slow cooked chicken, beef or pork options, garnished with handmade pickles. We also have vegan and gluten free options.

Tipple Tea tippletea.co.uk Tipple Tea is an a canned Alcoholic Iced Tea. Inspired by the south of the US with a British twist, our Hard iced tea boasts a distinctive flavour, a slick design and high end ingredients. We are looking to introduce Alcoholic Iced Tea up and down the country with the hope people share our passion and love for the drink.

Truffle Guys

truffleguysuk.com People these days are all about the food. They’re all about quality ingredients and punchy flavours. About making meals at home that are as memorable as they are delicious - be it breakfast, lunch, dinner or dessert. And so Truffle Guys was born.

Wine That’s Fruit winethatsfruit.com Wine That’s Fruit offers you exciting new British wines made from fruits other than grapes. They are vegan friendly, naturally gluten-free and contain no additives or added sulphites. They are served up only in cans to help save our planet and are ready to drink wherever you are.

foodies 27

Theatre Timetable

friday 7 JUNE

Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability

la espaÒola Chefs Theatre

Drinks Theatre

2.30pm Thomas Leatherbarrow, TLC Gourmet 3.30pm Anna Shepherd, Author, Love Vegetables 4.30pm Laura Strange, My Gluten Free Guide 5.30pm Hot Chilli Challenge

2pm Brilliant Bagels with Larah Bross 3pm Baking with William the Mini Chef 4pm Thomas Leatherbarrow, TLC Gourmet

2.30pm The Best English Wines with Tom Surgey 3.15pm Spirits of Virtue – non alcoholic cocktails with Joe Wadsack 4pm Chapel Down Wines 4.30pm Brewdog Beer School 5.15pm Citrus Cocktails Through Time and Space with Tom Surgey 6pm Summer Wines from the Great Wine Co with Joe Wadsack 7pm Modern Classic Cocktails with Tom Surgey

Lumberjaxe Fire Stage

MAH Music Stage

Pots & CO Cake & DESSERTS Theatre

2.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa 3.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways 4.15pm The Taco’ver – it’s all about Tacos!

Different flavours, toppings and ways to create 5.15pm Cowboy Butter Tomahawk Steak – reversed-seared directly over coals and with our incredible Cowboy Butter 6.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

Headliners: Symphonic Ibiza 2pm Rock Choir – main entrance 2pm Bowen 2.55pm Rock Choir 3.55pm Harlem Rhythm Cats 4.55pm h. edltritch 5.45pm New Street Groove 6.35pm h. edltritch 8pm Symphonic Ibiza

Nigel Brown Cook School

Sessions at 3pm, 4pm, 5pm Learn how to make authentic Thai Green Curry (£25 per person) 28 foodies

www.foodiesfestival.com

Theatre Timetable

SAturday 8 june Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability

la espaÒola Chefs Theatre 1pm Henry Scott, Henry’s 2pm Chris Cleghorn, Michelin-starred The Olive Tree 3pm Noya Pawlyn, Noya’s Kitchen 4pm Laura Strange, My Gluten Free Guide 5pm James Harris, Beckford Bottle Shop 6pm Hot Chilli Challenge

Pots & CO Cake & DESSERTS Theatre 11.30am Brilliant Bagels with Larah Bross 12.30pm Laura Strange, My Gluten Free Guide 1.30pm Molly Ridley, Daisy & Bean Bakehouse – Lambeth piping 2.30pm Matty Edgell, Great British Bake Off Winner 2023 3.30pm Cookie Sandwiches with Homemade by Ella 4.30pm Orlando of Choux Box Patisserie

Lumberjaxe Fire Stage

12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa 1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways 2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create 3.15pm Cowboy Butter Tomahawk Steak – reversed-seared directly over coals and with our incredible Cowboy Butter 4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

www.foodiesfestival.com

Drinks Theatre 12.30pm NoLo Mocktails 1.30pm Spirits of Virtue – non alcoholic cocktails with Joe Wadsack 2.30pm The Best English Wines with Tom Surgey 3.30pm Chapel Down Wines 4.30pm Summer Wines from the Great Wine Co with Joe Wadsack 5.30pm Citrus Cocktails Through Time and Space with Tom Surgey 6.30pm Modern Classic Cocktails with Tom Surgey

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Learn to Cook

MAH Music Stage

Headliner: Example Support: DJ Kate Owen 11am Rock Choir 11.50am Two Ways Home 12.30pm Rock Choir 1.20pm Two Ways Home 2pm Caitlin McCarthy Band 3pm Rock Of The Pops 4pm Concrete Prairie 5pm DJ Katie Owen 6pm Example 7.10pm DJ Katie Owen

Nigel Brown Cook School

Sessions at 3pm, 4pm, 5pm Learn how to make authentic Thai Green Curry (£25 per person) foodies 29

Theatre Timetable

sunday 9 june Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability

la espaÒola Chefs Theatre 12pm Kasae Fraser, MasterChef: The Professionals Finalist 2023 1pm Tommy Thorn, MasterChef: The Professionals Finalist 2023 2pm Josh Eggleton, The Pony Chew Valley 3pm Jauca Catalin, Bath Priory 4pm Darren Stephens, Homewood Hotel 5pm Carl Cleghorn, Tyme Restaurant 6pm Hot Chilli Challenge Pots & CO Cake & DESSERTS Theatre 11.30am Brilliant Bagels with Larah Bross 12.30pm French Patisserie with Asian Flavours with Sugarcane Studio 1.30pm Molly Ridley, Daisy & Bean Bakehouse – Lambeth piping 2.30pm Baking with William the Mini Chef 3.30pm Steph of Good Day Coffee 4.30pm The End of the Show Show with Larah Bross

Lumberjaxe Fire Stage

12.15pm Louisiana Sandwich – fast-fired sandwich with Louisiana Cajun Chicken and Firecracker Salsa 1.15pm Like A Fish Out of Water – salmon cooked to perfection over fire two ways 2.15pm The Taco’ver – it’s all about Tacos! Different flavours, toppings and ways to create 3.15pm Cowboy Butter Tomahawk Steak – reversedseared directly over coals and with our incredible Cowboy Butter 4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice 30 foodies

Drinks Theatre 11.30am NoLo alcohol free wine tasting including sparkling with Zeno Wines 12.30pm Spirits of Virtue – non alcoholic cocktails with Joe Wadsack 1.30pm The Best English Wines with Tom Surgey 2.30pm Chapel Down Wines 3.30pm Summer Wines from the Great Wine Co with Joe Wadsack 4.30pm Citrus Cocktails Through Time and Space with Tom Surgey 5.30pm Modern Classic Cocktails with Tom Surgey

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Learn to Cook

MAH Music Stage

Headliners: Blue 11am Rock Choir 11.45am Bowen 12.25pm Rock Choir 12.55pm Bowen 1.35pm Rock Of The Pops 2.35pm Taynee Lord 3.35pm The Session Band 4.25pm Hicktown Breakout 5.15pm The Session Band 6.30pm Blue

Nigel Brown Cook School

Sessions at 3pm, 4pm, 5pm Learn how to make authentic Thai Green Curry (£25 per person) www.foodiesfestival.com