Foodies Festival Edinburgh 2024

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edinburgh 2-4 august

L EDGEL

Great Food·Great Music·Great Fun

www.foodiesfestival.com

foodies 1

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

EDINBURGH · 2-4 AUGUST 2024

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.

Truffle Aioli - Garlic Mayonnaise Aioli stands as a cornerstone of Spanish cuisine, cherished for its rich flavour and creamy texture. We’ve elevated this classic by adding La Española Truffle Olive Oil to the mix. Enjoy it as accompaniment to Spanish tapas or vegetable sticks. It is delicious as a dip with fried potatoes.

You will need a blender for this recipe.

Serves 4 Preparation time: 5 minutes Cooking time: 10 minutes 1 egg yolk 1 tbsp lemon juice ½ tsp salt 2 cloves of garlic 200ml La Española Light In Colour Olive Oil 30ml La Española Truffle Olive Oil

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Place the egg yolk, lemon juice, salt, garlic cloves and the oils in a small jug.

Use a hand held blender to blitz all the ingredients, starting at the bottom before slowly bringing to the top, until the mixture completely emulsifies.

TIP: If your mayonnaise splits, then it can be recovered. Start again with a clean jug with a small amount of water at the bottom. Blend slowly whilst you pour in the split mixture.

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.

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

EDINBURGH · 2-4 AUGUST 2024

KING SCALLOP WITH BROWN CRAB, BARLEY AND SPINACH Serves 4 200g pearl barley, soaked overnight in water 150g crabmeat, white and brown 1 shallot, finely diced Small bunch spinach, shredded 1 carrot, cut into small dice 3 cloves garlic, finely minced Small bunch chopped parsley 50g butter 400ml shellfish stock/cooking liquor from the clams 85g cheddar cheese, grated 150ml white wine Salt/pepper For the scallops 4 king scallops 25g butter, unsalted ½ lemon

To cook the barley. heat a saucepan, add ½ of the butter then add the chopped shallot, diced carrot and garlic and sweat for 3-4 minutes without colour.

Check seasoning; add crabmeat, spinach and parsley.

For the scallops, make sure the scallop is clean and dry pan and sear on one side until golden brown.

Now add the soaked barley and cook for 2 to 3 minutes then pour in the wine and reduce until the wine has totally evaporated.

Remove the pan from the heat and flip over the scallop.

Add the butter and a little squeeze of lemon juice.

Once the wine has been absorbed, start to add the stock a ladle at a time making sure the previous ladle of stock has fully been absorbed.

Remove from the pan and serve with the barley top with some pea shoots.

Continue this method until all the stock has been absorbed and the barley is cooked.

GARY MACLEAN is a MasterChef: the Professionals champion and chef-patron of Creel Caught. See Gary in the La Española Chefs Theatre on Sunday 4 August at 4pm 4 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

EDINBURGH · 2-4 AUGUST 2024

MONKFISH MOLEE 4 garlic cloves (minced) 2 green finger chillies 2 cm piece root ginger, peeled & minced.

3 tbsp coconut oil 1 small onion, finely sliced or diced (110g).

5-10 curry leaves 5g-coriander leave. ¼ tsp ground saffron ¼ tsp salt 200ml coconut milk 155ml boiling water.

2 tbs black mustard seeds 1tbs fenugreek 150g - 250g monkfish fillets, cut into 2cm-wide pieces.

1 medium tomato, coarsely chopped.

Place the garlic, chilies, and ginger together in a food processor and process until smooth.

Heat the coconut oil in a frying pan and fry the onion for 4 to 5 minutes until translucent. Add the chopped tomatoes and cook over medium heat.

Stir in the garlic, chili, and ginger mixture with salt. Fry for two minutes then, add 100ml coconut milk with 155ml boiling water and saffron.

Simmer for two minutes and then blend the sauce. Add the sauce back to the pan, add the fish pieces and gently simmer for 5-6 minutes.

In a small pot heat some oil, then add your curry leaves, black mustard seed, and fenugreek seeds, and cook for 1 minute.

Pour over the sauce.

Serve with coconut rice.

ANKUR DIWAN is the Executive Sous Chef at W Edinburgh.

See Ankur in the La Española Chefs Theatre on Saturday 3 August at 5pm 6 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

EDINBURGH · 2-4 AUGUST 2024

GRILLED COURGETTES, GREEN GODDESS DRESSING AND DUKKAH Serves 4 One large or two medium courgettes per person For the dressing 300g Greek yoghurt 80ml olive oil 4 cloves of garlic 1 lemon, zested and juiced Two handfuls of soft green herbs (Parsley, mint, basil, coriander, oregano) For the dukkah 100g whole almonds 100g whole blanched hazelnuts 5g fennel seeds 10g cumin seeds 5g dried chilli flakes

For the dukkah Preheat the oven to 180ºC. Toast the nuts together in the oven until golden brown. Toast the spices all together until fragrant and a little coloured.

Semi crush the nuts in a pestle and mortar - you want some completely crushed and some just a little crushed.

Grind the spices separately, mix together and season with a little salt.

For the dressing Blend 4 cloves of garlic with 250g yoghurt and 50ml olive oil.

Roughly chop your choice of herbs and lemon zest, then blend with the yoghurt, taking care not to blend for too long, as the herbs may oxidise and blacken.

Slice the courgettes in half lengthwise. Season with salt and olive oil, and place cut side down on to grill or a frying pan on medium heat.

Cook without turning until the courgettes have a deep dark colour, nearly burnt.

Flip and grill for another minute or two on the other side, don’t give the opportunity to overcook, let them stay a little under.

Remove from the grill and place on a plate or platter. While still hot, sprinkle some nice salt over them and a good grind of fresh black pepper.

To serve, dress the courgettes liberally with the green goddess dressing and then dukkah.

LLOYD MORSE is chef-patron of The Palmerston.

See Lloyd in the La Española Chefs Theatre on Saturday 3 August at 12pm 8 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

EDINBURGH · 2-4 AUGUST 2024

STUFFED COURGETTE FLOWERS Courgette flowers Breadcrumbs Cheese Cream cheese Basil. Chopped Lemon zest Garlic clove, grated Plain flour Sparkling water Salt & pepper Oil, for deep frying

Make sure the courgette flowers are as fresh as can be.

Ideally, they should be picked and cooked the same day as they wilt in an instant and can become very difficult to stuff without tearing.

First, remove the stamen by pinching it between a finger and thumb and gently removing it without damaging the petals.

It’s always worth checking for beasties too. Just give them a little shake to dislodge them.

You can use any cheese you like really, as long as there is a little cream cheese or ricotta in there to help it all come together. I used half a Wee Comrie from Strathearn Cheese Co, which is a soft and delicately flavoured Camembert-style cheese, some grated Gouda that was a substitution for Gruyere in my supermarket shop, and a couple of tablespoons of cream cheese to bind.

The filling is made by toasting some breadcrumbs with salt and pepper until warm and a little crisp, but not coloured.

Their higher temperature will help to bind the filling.

SARAH RANKIN is a MasterChef Finalist and the author of Kith. See Sarah in the La Española Chefs Theatre on Saturday 3 August at 4pm 10 foodies

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FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE

EDINBURGH · 2-4 AUGUST 2024

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.

Transfer to a plate and serve.

MATTY EDGELL was the winner of Great British Bake Off 2023. See Matty in the Pots & Co Cake & Desserts Theatre in Edinburgh on Sat August 3.

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FOODIES FESTIVAL POTS&CO CAKE AND DESSERTS THEATRE

EDINBURGH · 2-4 AUGUST 2024

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 14 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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DIRTY SHIRLEY WITH 7UP® ZERO SUGAR Ingredients 120ml 7UP® Zero Sugar 1 or 2 tbsp grenadine syrup 30ml vodka Splash of cherry juice from maraschino cherries Maraschino cherries, for garnish

Mix together 7UP® Zero Sugar and grenadine syrup to make a Shirley Temple.

In a cocktail shaker, combine all ingredients.

Shake vigorously and pour over ice.

Top with maraschino cherries - you can thread them on a cocktail stick for style.

7UP® Zero Sugar is the proud sponser of our Drinks Theatre at Foodies Festival Edinburgh. Join us in the theatre to learn more

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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 16 foodies

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FOODIES FESTIVAL NEWS EDINBURGH · 2-4 AUGUST 2024

Taste the sunshine

Going green Join celebrity chef Nigel Brown for a hands-on 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.

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.

Mysterious chef Peter Andre might be best known for his music career, but he’s also a passionate home cook on a mission to transform healthy eating. His latest book, #ItsFine, aims to help everyone eat the things they enjoy and lose weight at the same time. Peter will be joined on stage in the La Española Chefs Theatre by Great British Menu finalist Jacqueline O’Donnell, former chef-patron of Glasgow’s The Sisters.

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 stage on Saturday 3 August.

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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star baker Join us in the Pots & Co Cake & Dessert Theatre to watch Great British Bake Off winner Matty Edgell showing off the skills that took him to the top. Already a firm Foodies favourite, Matty will appear on Saturday 3 August at 1.30pm.

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 EDINBURGH · 2-4 AUGUST 2024 Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.

Aldomak confectious.co.uk Aldomak has been crafting traditional Scottish treats since 1932, establishing themselves as Glasgow’s number one confectioner. The delights of Confectious and Bonnie Glen are inspired by retro recipes, passed down through generations of crafty confectioners. Handmade in small batches in Glasgow and loved across throughout Scotland and beyond. Come along to our stand and see our selection.

Annie’s Herb Kitchen www.anniesherbkitchen.co.uk I will bring amazing herbal salts for cooking...the strongest garlic salt, pleasant Smoked Chilli salt and much more....

Beckfords Rum beckfordsrum.com 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.

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Bellissimo Vino Edinburgh bellissimovino.co.uk A wine and fizz bar serving you all delicious artisan wines from across Italy. Also, some incredible craft beers and spritz cocktails will be on the menu. All our products we serve cannot be found anywhere else in the UK or supermarket. Come swing by our bar for some great vibes and wine!

Cocktails At Home UK 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 competitions and a spot to relax.

Costco Wholesale costco.co.uk Costco Wholesale is a membership warehouse club, dedicated to bringing our members quality goods and services at the lowest possible prices. We provide a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one. We are confident in the quality and value of our products,

and we stand behind them with our guarantee of satisfaction.

Costco costco.co.uk We are a membership only warehouse, bringing you the best quality products at the lowest possible prices. At Costco, you’ll find everything from groceries and electronics to clothing and cleaning supplies - all in one warehouse.

Dishoom store.dishoom.com/ An eclectic mix of Dishoom favourites to discover. Explore our first-class selection of finest gifts and sundries for your at-home enjoyment.

Edinburgh Mobile cafe

contact@edinburghmobilecafe. com We are an eco coffee bike, we sell very high quality specialty coffee.

Favela Cerveja Ltd favelacerveja.com Favela Cerveja will be serving you the taste of Rio - Come and try our Favela Lager with its fresh floral notes and our Ipanema IPA, delivering a fresh hoppy citrus flavour. Both make a perfect accompaniment to all food. We are proud to be Gluten Free, Vegan and certified organic.

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FOODIES FESTIVAL EXHIBITORS EDINBURGH · 2-4 AUGUST 2024

Fergie’s Kitchen fergieskitchen.co.uk Vegan Food Done Good!

Fergie’s Kitchen- street food that people in Scotland love, with unusual twists- all fresh, unique and full of flavour!

Voffee n’stuff- Fergie’s wee bro, hot and cold drinks and vegan snacks- only local producers.”

Gattertop Drinks gattertopdrinks.com Gattertop Drinks will be serving refreshing cocktails inspired 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)

Isle of Bute Smokehouse butesmokehouse.com We have been proudly smoking Scottish Fish & Fayre on the West Coast of Scotland since 1888. Each part of our process is artisanal. Our smokers, located on the idyllic Isle of Bute, hand cure, smoke and slice our product to perfection, Using our 130-year-old kiln, as seen on Rick Stein’s Food Stories.

Just Baked facebook.com/ JustBAKEDbakes A selection of traditional baked www.foodiesfestival.com

goods. Handmade and ‘just baked’. Bring back memories with our take on old school cake, coconut and jam sponge, scottish tablet, iced gingerbread and many more

Just Pressed Cider justpressedcider.co.uk At Just Pressed Cider we produce the highest quality West Country Craft Cider. Come down and sample some deliciousness, you will not be disappointed! If you like what you taste, head to our website and we deliver to your door, nationwide.

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!

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, you’re probably already familiar with the benefits of using olive oil in your everyday cooking.

Whether you use it to fry, grill, roast or drizzle, it’s an endlessly versatile ingredient that’s great for adding extra flavour to your food. Plus, it’s high in unsaturated fats, making it a

healthier alternative to butter in both cooking and baking.

Each 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.

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 flavours including Tough Nut, Very Cherry, Sticky Toffee and Roasted Apple.

Outlandish Brewing Company outlandishbrewco.com An independent proudly Scottish micro-brewery, we’ve foodies 19

FOODIES FESTIVAL EXHIBITORS EDINBURGH · 2-4 AUGUST 2024 developed a range of craft beers to suit every taste. Our process is self-contained, so from grain to glass is kind to the environment and sustainable with traditional batch brewing at the heart of things, and with Archie the unicorn overseeing everything.

and love we have received from the community have been invaluable, and we take immense pride in consistently delivering high-quality, mouthwatering dishes that keep customers coming back for more.

Peppered Palette Ltd

pochle.co.uk Inchcolm distilling company are trying to produce spirits with the smallest impact on the environment possible. Pochle has taken 4 years to develop with students at Heriot Watt university and is made from surplus apples collected from the city’s gardens. Awesome with tonic or ginger ale. Come and try something new!

toadsweat.uk Peppered Palette crafts an exhilarating blend of sweetness with a spicy kick.

Our unique offerings include dessert hot sauces, frozen chili cheesecakes on a stick, spicy hot chocolate mixes, and chilli-flavoured ice creams, all designed to tantalize your taste buds with an unforgettable fiery twist.

Pitmaster BBQ & Smokehouse pitmaster.uk Since our establishment in early 2021, Pitmaster BBQ & Smokehouse has experienced remarkable growth and an overwhelmingly positive response from our customers.

Our passion for exceptional food and dedication to creating memorable dining experiences have contributed to our success. Over the years, we have garnered a loyal customer base, and our restaurant on Wilmslow Road has become a go-to destination for barbecue enthusiasts and food lovers alike. The support 20 foodies

Pochle

Pots & Co

ginger and together with Assam tea, hawthorn berry and cactus juice, produces a versatile drink that can be enjoyed neat, over ice, with a mixer or as part of a non-alcoholic cocktail.

Three Sisters Bake threesistersbake.co.uk Glasgow based bakery run by three cake loving sisters!

Specialising in brownies; cookies; rocky roads and giant empire biscuits

True Origin trueoriginfoods.co.uk Food that has true impact at origin. A premium range of delicious Preserves, Sauces, Chutney’s and Pickles that will tantalise your taste buds with their exotic, tropical flavour profiles featuring Guava, Hibiscus, Mango, Pineapple, Lime, Peach to name but a few.

All ingredients are ripened in the African sun and cooked in small batches with no added anything, so good for you and good for the planet.

potsandco.com Founded and run by real handson chefs, trained in some of London’s best pastry sections, Pots & Co are passionate about handcrafting simple, elegant, dessert creations; served straight from your fridge or oven, yet worthy of any bistro Truffle Guys or restaurant table. Beautiful truffleguysuk.com desserts made with just a People these days are all about handful of quality ingredients (& the food. They’re all about no nasty stuff).

quality ingredients and punchy

flavours. About making meals Talonmore Drinks at home that are as memorable Company Limited as they are delicious - be it talonmoredrinks.com breakfast, lunch, dinner or Talonmore is an Edinburgh dessert. And so Truffle Guys was based, family run business, born. producing a non-alcoholic spirit. The main ingredient is www.foodiesfestival.com

Theatre Timetable

friday 2 august 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 2.30pm David Lilley, W Edinburgh 3.30pm Jilly McCord, MasterChef Finalist 4.30pm Barry Bryson, Award-Winning Event Chef 5.30pm Hot Chilli Challenge

Pots & CO Cake & DESSERTS Theatre 2pm Amy from Just Baked 3pm Chilli pineapple upside down cake with Peppered Palette 4pm Jules from Bonni Bakes

Lumberjaxe Fire Stage

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

7up Drinks Theatre 4pm Discover sustainable Portuguese wines with Esporão with Diana Thompson, Wine Events Scotland 5pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland 6pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland

MAH Music Stage

Headliners: Symphonic Ibiza 1.50pm Rock Choir – Main Gate 2pm Laura T 3pm Rock Choir 3.40pm The Scoundrels 4.35pm Hassel And The Hoffs 5.20pm Havana Blonde 6.15pm VH5 8pm Symphonic Ibiza

Nigel Brown Cook School

Sessions at 2pm, 3pm, 4pm, 5pm Learn how to make authentic Thai Green Curry (£25 per person) www.foodiesfestival.com

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Theatre Timetable

SAturday 3 august 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

4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

12pm Lloyd Morse, The Palmerston 1pm Mark Greenaway, Restaurant Mark Greenaway 2pm Dean Banks, The Pompadour 3pm Dan Ashmore, ASKR 4pm Sarah Rankin, Author & MasterChef 5pm Ankur Diwan, W Edinburgh 6pm Hot Chilli Challenge

Pots & CO Cake & DESSERTS Theatre 11.30am Amy from Just Baked 12.30pm Rhiain, Babyfaced Baker 1.30pm Matty Edgell, Great British Bake Off winner 2.30pm Biscoff rocky road and flower cupcakes with Sarah of Sweet Bellas 3.30pm Chilli pineapple upside down cake with Peppered Palette 4.30pm Jules of Bonni Bakery

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!

3.15pm Cowboy Butter Tomahawk Steak

Nigel Brown Cook School

Sessions at 12pm, 1pm 2pm, 3pm, 4pm Learn how to make authentic Thai Green Curry (£25 per person) 22 foodies

7up Drinks Theatre 1.30pm Errazuriz – Explore Chile with Diana Thompson, Wine Events Scotland 3.30pm Vibrant, crisp white wines from Spain’s D.O. Rueda with Diana Thompson, Wine Events Scotland 4.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland

Kids Cookery Theatre

Learn to Cook with Al from Simmer Kitchen Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

MAH Music Stage

Headliners: Blue 11am Rock Choir – Main Gate 11.40am Duane Forrest 12.20pm Rock Choir 1.10pm Duane Forest 1.50pm The Background Sounds 2.40pm FRINGE SHOWCASE Beatbox Collective 3.10pm FRINGE SHOWCASE Joni Mitchell Take Me As I Am 3.40pm FRINGE SHOWCASE The Magnets 4.10pm FRINGE SHOWCASE Robert Leonard As Tom Jones & Band 5pm Westlive – Westlife Tribute 6pm Smokin At Tiffanys 7.30pm Blue

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Theatre Timetable

sunday 4 august 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 Dale Mailey, Gardener’s Cottage 1pm Emily Taylor, Port of Leith Distillery 2pm Scott Smith, Fhior 3pm Peter Andre, Author, #ItsFine 4pm Gary Maclean, MasterChef: The Professionals Champion 5pm Hot Chilli Challenge Pots & CO Cake & DESSERTS Theatre 11.30am Amy from Just Baked 12.30pm Biscoff rocky road and flower cupcakes with Sarah of Sweet Bellas 1.30pm Rhiain, Babyfaced Baker 3.30pm Ross, Synergy Healthy Sweets 4.30pm Jules of Bonni Bakery 5.30pm The End of the Show Show

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!

3.15pm Cowboy Butter Tomahawk Steak 4.15pm The Perfect Pulled Pork – meat alone, sauced up or with a slaw or pickle of choice

Nigel Brown Cook School

7up Drinks Theatre 12.30pm Californian Wine with Rose Murray Brown MW 1.30pm Cune – Ambassadors of Spanish Wine with Diana Thompson, Wine Events Scotland 2.30pm Discover Rioja with Rose Murray Brown MW 4.30pm Ramón Bilbao showcases Spain’s favourite regions with Diana Thompson, Wine Events Scotland 5.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland

Kids Cookery Theatre

Learn to Cook with Al from Simmer Kitchen Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

MAH Music Stage

Headliner: Peter Andre 11am Rock Choir – Main Gate 11.10am Robyn Red 12.10pm Rock Choir 1pm The Background Sounds 2pm FRINGE SHOWCASE Macfleet A Tribute To Fleetwood Mac & Stevie Nicks 3pm The Kymatiks 4pm FRINGE SHOWCASE Paul Thorpe as Elvis 5pm The Smokin’ Jeffries 5.30pm Peter Andre 6.15pm The Smokin’ Jeffries

Sessions at 12pm, 1pm 2pm, 3pm, 4pm Learn how to make authentic Thai Green Curry (£25 per person) www.foodiesfestival.com

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