Edinburgh Foodies Festival Showguide 2023

BOOK YOUR PLACE!

La Española is the UK’s favourite Spanish olive oil and we are thrilled to be sponsoring the Chefs Theatre at this year’s Foodies Festival.

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A fantastic lineup of celebrity chefs will be cooking their signature recipes, showing you how to use our La Española olive oils.

Book your place at the registration desk near the entrance!

Follow us for competitions, recipes and updates!

@laespanolauk

@laespanolauk

www.laespanolaoliveoil.co.uk

La Española olive oils are available at

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.

CHURROS

These tasty sweet snacks are such a treat. Churros are fried pastry dough sticks which have ridges because they are piped out of a pastry bag. Best eaten hot and dipped into chocolate

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

250 ml water

1 tsp salt

250g plain flour

15g baking powder

1 tbsp La Española light in colour olive oil

500ml La Española light in colour olive oil (for frying)

Sugar

Serve with: A cup of hot chocolate

l Heat the water and salt in a saucepan. Put the flour and baking powder in a bowl and mix together. Add the salted warm water and stir with a wooden spoon until you get a lump-free dough.

l Add a tablespoon of oil to the dough and mix with your hands.

l Heat the oil in a frying pan. Put a star nozzle into the piping bag and fill with the dough mixture. Pipe the dough into 15cms long strips directly into the oil and fry the churros over

medium heat, so that they are cooked on the inside and toasted on the outside. Remove the churros from the oil, place them on absorbent kitchen paper and sprinkle with sugar.

l Serve the churros hot with a cup of hot chocolate.

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.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

SCALLOP AND BLACK PUDDING WITH POTATO AND GREEN APPLE

Serves 4

4 king scallops in the shell

400g black pudding, diced 400g potatoes, diced – good frying potatoes work best Sml bunch flat leaf parsley, shredded

1 green apple, julienned

3 cloves garlic, chopped 25g butter, unsalted

l You can get scallops in the shell from most good fishmongers – they will be happy to shuck them for you. If you fancy giving it a go yourself it is very easy. You will need a table knife and a spoon. You will notice that the scallop shell has a rounded and a flat shell. Insert your knife into the hinge of the shell and twist to pop open. Run your knife along the inside of the flat shell to separate it from the meat.

l Once you have the shell completely open, take your spoon and scoop everything out. You now need to remove the white meat and the roe from the skirt. I do this by separating them with my fingers. Bin all excess material so you are left with white juicy meat and roe. Give them a quick clean under cold water.

l Pre-heat your oven to 200°C. Place the diced potato into a frying pan and fry until golden and crisp. Make sure that the potatoes have started to go soft before adding the black pudding.

GARY MACLEAN

was the Champion of MasterChef: The Professionals 2017.

See Gary in the La Española Chefs Theatre on Saturday 5 August at 2pm

l Add the black pudding and cook until it starts to crisp up, then add the garlic and cook for a couple of minutes.

l Put the potato mixture on to a tray and pop it into the oven until the potatoes are cooked.

l Meanwhile, give your pan a clean, pop it back on the stove, and once hot add a little oil.

l Next place each scallop into the pan. Try not to shake or shoogle the pan, as you are looking to create lots of colour on the scallop before turning it. Once you have coloured both sides of the scallop, reduce the heat and add your butter and a squeeze of lemon juice. Baste the scallop in the butter and lemon. Once cooked remove from the pan.

l Now take the potatoes and the black pudding out of the oven, mix in the shredded parsley and double check the seasoning.

l Next fill each of the empty shells with the potato and black pudding mixture. Top each one with a scallop and finish with your apple.

LEMON AND HONEY CHICKEN WINGS

Serves 4

400g chicken wings

1 lemon

3 tbsp extra virgin olive oil

4 sprigs fresh thyme

1 garlic bulb, cut in half A pinch of sweet pimentón (sweet smoked paprika)

3 tbsp honey

2 tbsp chopped fresh coriander leaves

Sea salt and freshly ground black pepper

l Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes.

l Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.

l Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper.

l Continue to sauté the chicken, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.

l Sprinkle with the chopped coriander and sea salt before serving.

OMAR ALLIBHOY is a TV chef, food writer and the owner of Tapas Revolution.

Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy (Quadrille, £14.99) Photography ©Martin Poole

SCALLOP, DASHI, KIMCHI

Serves 4

For the scallop brine

1000ml water

50g salt

10g lemongrass

5g kafir lime

For the scallop skirt butter

500g butter

250g scallop skirt

1 lemon

8g salt

For the kimchi dressing

6 bunches spring onion

1 tub gochujang paste

6 thumbs ginger & 6 thumbs galangal, peeled and chopped

70ml fish sauce

100g spring onion, sliced

For the dashi

150g shitake mushrooms

100g kombu seaweed

100g bonito flakes

6L water

For the kafir lime oil

100g kafir lime leaf

100ml grapeseed oil

To assemble

1 scallop, 60g, brushed with scallop butter

15g spring onion kimchi

40ml dashi

5ml kafir lime oil

5g caviar

l For the brine, boil the salt, water and aromats. Chill and reserve until needed.

l Open scallops, remove and wash the skirt – reserve. Remove the roe and rinse lightly. Brine for 20 mins.

l For the scallop skirt butter, lightly oil and season the skirts then roast for 20 minutes at 180ºC. While roasting, dice the butter and add to a warm pan. Cook until the butter browns and stop with the juice from the lemon, add the salt then the roasted skirts. Infuse for 60 mins. Strain.

l For the kimchi dressing, blend all ingredients apart from the spring onions, then mix in spring onions. Season with salt.

l For the dashi, soak the kombu in cold water overnight. Place the soaked kombu and mushrooms in a pan with the water. Warm gently, never boiling, infuse for 30 minutes, strain and add the bonito flakes. Infuse for a further 30 minutes and strain again.

l For the kafir lime oil, place oil and leaves in the thermomix at speed 10 for 1 min, then blitz at speed 6, heat 70ºC for 10 mins. Chill In a bowl over ice, then strain through muslin, hang in a piping bag to allow the oil and water to split, drain the water and keep the oil.

l To assemble, place scallop brushed with scallop butter in the centre of the dish. Garnish with spring onion kimchi, dashi, kafir lime oil and caviar.

DAN ASHMORE Is the group executive chef of the Dean Banks restaurant group. See Dan in the La Española Chefs Theatre on Saturday 5 August at 3pm

MIX PAKORAS

Makes 12-15

60g chopped spinach

50g sliced onion

168g grated carrots

4 tbsp gram flour

2 tbsp rice flour

1 tsp salt

1 pinch asafoetida

½ tsp turmeric

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

237ml water

Oil for frying

l In a large bowl place chopped spinach, add onion, carrots, both flours and all the dry spices.

l Mix well, now keep adding water little at a time until the mixture comes together. Be careful to not add too much water, as the fitters won’t be crispy.

l Using wet hands, make small patties of this mixture and fry in medium-hot oil until they become golden brown on both sides.

l Drain on kitchen paper towel, serve hot and enjoy with tomato ketch-up or any other dip as you prefer.

ANURAG AGGARWAL was a finalist on MasterChef 2023.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

PASTA E CECI

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced 1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas salt

l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions.

l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red.

l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer.

l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking.

l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.

TOM RHODES was MasterChef Champion 2021.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

MUSHROOM STROGANOFF

Serves 4

4 garlic cloves

2 red onions

1kg chestnut mushrooms

3 tbsp olive oil

2 tsp paprika

800ml full-fat coconut milk

2 tsp Dijon mustard

Juice of 1 lemon

Large handful chopped fresh parsley

l Firstly, crush the garlic, dice the onion and roughly slice the mushrooms.

l Heat the oil in a large, shallow pan and add the garlic, onion, mushrooms, paprika and a decent pinch of salt and pepper.

l Cook down for 5 minutes, making sure to stir often. Once the mushrooms have softened, pour in the coconut milk, mustard and lemon juice and stir well.

l Cook on a high heat (this helps the sauce to thicken) for 20-25 minutes or until the sauce is the desired consistency. Make sure to stir every 5-10 minutes

l Finally, add most of the parsley and stir it into the stroganoff, leaving some to garnish before serving.

Healthy Living James: Over 80 delicious glutenfree and dairy-free recipes ready in minutes by James Wythe (£20, Headline) is out now

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

SCALLOPS WITH GLASS NOODLES AND APPLE SALAD

For the salad:

50g glass noodles (soaked for 10 minutes)

2 birds eye chillis

1 large red chilli

½ medium onion (finely sliced)

5 sprigs coriander (coarsely chopped)

1 Granny Smith apple, (finely julienned)

1 small carrot (peeled and finely julienned)

For the dressing:

2 tbsp fish sauce

1 tbsp sugar

1 tbsp soy sauce

Juice of 2 limes

For the scallops:

6 scallops with half shells

1 tbsp of olive oil

Pinch of salt and pepper

l Cook the soaked glass noodles for 2 minutes in boiling water, drain and run under the cold water to stop further cooking. Set aside.

l Prep all of the vegetables and herbs for salad

l Make a dressing, mix everything in a little bowl then set aside.

l For scallops, marinated it with olive oil, some salt and

pepper. In a hot pan, pen sear them 1 minute on each side and make sure don’t overcook them. It should have a nice caramelisation on both side.

l Once done chop 3 of them into a small chunk pieces. And 3 of them slice into 2 top and bottom (for decoration).

l In a large mixing bowl, mix all the salad, scallops and dressing together. Taste it and make sure you are happy about the flavour.

l For serving, in a clean scallop shells place some noodles salad in the shell. Approximately 2 tbsp, make sure you evenly contribute some chopped scallop meat in each shell. Top with 1 piece of sliced scallop then scoop some dressing on top.

l Decorate with a little coriander leaf and sliced red chilli.

KHATTIYOT was the Champion of MasterChef 2023.

CHARIYA

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

STRAWBERRIES AND CREAM - VANILLA PANNA COTTA, STRAWBERRIES, MERINGUE KISSES, STRAWBERRY SAUCE

Serves 4

For the Panna Cotta

300ml double cream

75ml whole milk

1 vanilla pod or 1 tsp of vanilla bean paste

30g sugar

1 leaf gelatine (7g)

For the meringue kisses

2 egg whites

100g caster sugar

Food colouring paste - red or green

Strawberry Sauce

200g strawberries

20g sugar

Lavender syrup (optional)

l Heat the cream and milk in a pan (if using a vanilla pod, scrape the seeds into the mixture and add the skin. If using vanilla bean paste, add just as the mixture reaches boiling point). Once the mixture reaches a simmer, continue to simmer and stir to thicken the mixture a little (this could take 10 minutes)

l Add the sugar to the mixture and allow to dissolve. Soak your gelatine leaf in cold water for a round 3-4 minutes. Remove the milk and cream mixture from the heat and squeeze the water from the gelatine and add to the thickened mixture – stir and dissolve the gelatine. Pass the

mixture through a sieve into a pouring jug. Allow to cool a little.

l Take 4 pudding (dariole) moulds and lightly oil the inside. Pour the mixture into the moulds and leave to set in the fridge for minimum 4 hours or until set - you still want them to have a little bit of wobble!

l For the meringue kisses, get a clean and dry bowl. Use a hand blender to mix the egg whites until they double in size and you can hold the bowl upside down without it falling out of the bowl. Keep whisking and add the sugar tbsp at a time until you have a thick, glossy mixture. Line a baking sheet with baking parchment and set the oven to 100C fan.

l Take a piping bag and a nozzle, add a little of your colouring paste (red or green is best for this recipe) in 3 or 4 vertical lines. Now add the meringue mixture and pipe small meringues onto the baking sheet.

l Place them in the oven for 50 minutes and then turn it off and allow them to cool in the oven. For the strawberry sauce, cut the strawberries into quarters and place a in a pan with the sugar. Heat gently to release the strawberries juices and dissolve the sugar. Add a teaspoon of

the lavender syrup to taste. (you could replace with rose water or orange blossom).

l Use a stick blender or food processor to blitz the mixture. Now strain through a sheet of muslin (a pair of old tights would work too!) to get a clear sauce. Taste as you go to check sweetness and flavour.

l To plate, remove the panna cottas from the fridge and dip the mould in some boiling water and run a sharp knife around the top to help release it. Take a shallow serving bowl and place it on top of the mould. Flip it upside down and gently tap the top to release the panna cotta.

l Take the remaining strawberries and cut them into quarters vertically. Arrange around the panna cotta on the outside of the plate.

l Take your meringue kisses and take 5 of these and place them in amongst the strawberries. Add some small basil leaves or mint to decorate.

l Put your strawberry sauce in a small jug and pour around and the panna cotta to serve.

JILLY MCCORD was a finalist on MasterChef. See Jilly in the La Española Chefs Theatre on Friday 4 August at 3pm

MANGO CHILLI AND LIME CHEESECAKE

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree

l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies.

l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes.

l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake.

l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix.

l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer.

l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes.

l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2.

l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

SYABIRA YUSOFF was the winner of Great British Bake Off 2022.

FESTIVAL LA ESPAÑOLA CHEF’S THEATRE EDINBURGH 4-6 AUGUST, 2023

RING OF FIRE CAKE

For the sponge

250g dark chocolate (broken into pieces)

250g salted butter (chopped into pieces)

1-2 tsp chilli powder

6 medium eggs

220g golden caster sugar

8 tbsp ground almonds

For the ganache

200g dark chocolate (broken into pieces)

200g double cream

1 tsp butter (room temperature)

2-3 tsp chilli paste (optional)

For the syrup

150ml water

150g sugar

2-3 red birds eye chillies, deseeded and sliced thinly

l Preheat oven to 180ºC and line the base of two 22cm sandwich cake tins with a circle of baking paper.

l Heat the sugar and water for the syrup, dropping in the chillies when the liquid is clear. Bring to the boil, simmer for 10 minutes, then set aside to cool.

l For the cake batter, melt the chocolate and butter together over a pan of simmering water.

l Once melted, stir together until smooth and add the chilli powder. In different bowls separate the eggs into yolks and whites, placing the egg whites into a clean, grease-free bowl. To the yolks, add golden caster sugar and whisk for 5-10 minutes, until the batter is thick and pale. Using a clean whisk, beat the egg whites until they form soft rounded peaks.

l Pour the chocolate mixture onto the beaten yolk and sugar and gently mix until smooth. Fold in the ground almonds.

l Gently spoon the egg whites into the batter a third at a time until no white remains in the mix. Evenly divide the batter into the prepared cake tins and bake for 25-30 minutes until the cake is set but with a slight softness to the centre. Remove the cakes and turn the oven down to 50ºC.

l Leave the cakes to cool in the tin. They will sink as they cool. This is normal – it’s developing its lovely gooey middle. Lift

CHRISTINE & PHIL JENSEN are the owners of BLACK BOX CAKE.

the candied chilli strips out of the sugar syrup and place separately on parchment on a baking tray. Pop these in the oven for 30 mins to dehydrate and drizzle a tablespoon or so of chilli syrup on each sponge. No, it won’t ruin it! Go right ahead!

l While the cake is cooling, make the ganache. Heat the cream to a boil then pour it directly onto the chocolate. Allow the chocolate to melt, stirring occasionally until it is all combined. Stir in the butter and chilli paste (if using).

l Once cool, run a knife around the inside of the cake tin to loosen, remove the baking paper and place on a serving plate. Cover the first sponge with half the warm ganache. Lay the second sponge on top and cover the top with the remaining ganache.

l Decorate in a ring with the candied chillies and serve with a dollop of clotted cream. with berry chutney.

A TASTE OF PARISIAN SAVOIR-FAIRE

DSautomobiles.co.uk

New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2 EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP). prefers - The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.

Join MasterChef finalists in the Chefs Theatre this weekend, as Sarah Rankin and Jilly McCord join host Jacqueline O’Donnell to show off the skills that took them to the top. Meanwhile, Professionals Champion Gary Maclean and finalist Dean Banks will share insider tips and tricks.

star baker

Join TikTok sensation The Hebridean Baker as he shares stories and delicious recipes in the Cake & Bake Theatre on Saturday 5th August at 1.30pm.

Homegrown talent

See homegrown Edinburgh musical talent, Callum Beattie and Calum Bowie live on the Musicians Against Homelessness Stage, supporting the charity Crisis.

spanish flair

Foodies Festivals are delighted to announce that legendary olive oil company La Española are joining us as sponsors of our Chefs Theatre. Founded almost two centuries ago, La Española is the oldest olive oil company in Spain. As a food lover, you’re probably 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.

Join top wine experts in the Drinks Theatre, with Master of Wine Rose Murray Brown and Wine Events Scotland’s Diana Thompson guiding you all weekend. If wine isn’t your thing there will be beer masterclasses from Salcombe Brewery and gin masterclasses from Great Glen Distillery.

Beyond the Fringe Kidding around

Get down and boogie with top

An ABBA Dream join us live on stage. Look out for music from talented Adele, Bob Marley, Elvis, Frank Sinatra, Rod Stewart, Tom Jones and The throughout the weekend.

There’s lots for families to do at Foodies, whether they’re getting stuck in at the Kids Cookery Theatre, playing in the Kidzone or having fun on the fairground rides. Don’t miss the glittery face painting (even glitter beards if you’re brave!) or trying your hand at a bit of axe-throwing with Timberjacks.

Discover a selection of the exciting producers and brands exhibiting at our series of shows across the country.

The Antipodean

Sommelier

taswines.co.uk

An independent importer of award winning wines from New Zealand and Australia. Come and try Two Rivers, Snapper Rock, Coal Pit, Neck of the Woods and many more. Most importantly find out about the people and the stories behind the wines and if you like them, buy a glass, bottle or even a case to enjoy.

Babyfaced Baker

babyfacedbaker@gmail.com

Babyfaced Baker is a small bakery in Leith creating the best stuffed cookies, vegan buns and pastries for the lovely humans of Edinburgh and beyond

Bake It Easy

facebook.com/profile.

php?id=100082406184075

We are Samantha and Ruairidh, we run Bake It Easy. We started trading in November 2022 and we have found our niche with our signature stuffed millionaires shortbreads, with flavours such as Crunchie and Wispa Gold. We can’t wait for you to try them at Foodies!

Boston Shakers

bostonshakers.co.uk

We are Boston Shakers! We

offer delicious cocktails, freshly made, everywhere we go! Our speciality is bringing good vibes and energy to events - with pumping music and energetic bartenders, you will keep coming back for more!

Churros2 Ltd

facebook.com/profile.

php?id=100009097050582

Come along and try our churros and chocolate sauce. Classic Spanish sweet treats with rich choclate to dip.

Dark God Spiced Rum

darkgod.co.uk

Dark God Premium Spiced is a rounded, dark and decadent rum with elements of fire, smoke and spice. The Dark God demanded better from us than a typical rum; you will find no hint of vanilla, cloves and syrupy sweetness, so fill your face holes mortals!

The Finest Fudge Co

thefinestfudgeco.co.uk

Here at The Finest Fudge, we make the coolest fudge in the UK. Come and see for yourselves. We have an incredible range of flavours for the whole family, from your classic rum & raisin to an adventurous Kinderella (that’s Kinder Bueno & Nutella if you we’re wondering). The perfect sweet treat for yourself, to share or to gift. Did you miss us at the show? No worries,

find us online.

Freeze zone ltd

freezezone.co.uk

Self service slush where you can create your own slush flavours

FUSCOLUSCO,

VINAZO EN LATA!

fuscolusco.com/en/home/

Fuscolusco is a fantastic monovarietal white wine elaborated with Grenache that takes its new form, in a can, in 2022. The intention is making a high-quality wine accessible to anyone, anywhere, and at any time.

Greenpeace greenpeace.org.uk

Greenpeace is a movement of people who are passionate about defending the natural world from destruction. Our vision is a greener, healthier and more peaceful planet, one that can sustain life for generations to come.

Highland Nectar Scotch Whisky Liqueur

elixirdistillers.com/brands/ Highland Nectar is a beautiful marriage of Scotch whisky with infusions of bitter orange, star anise, nutmeg, vanilla, ginger and cinnamon.

Itadeli

itadeli.sumupstore.com

Italian homemade cannoli. Rich rictotta fillings in a moreishly crispy shell.

Kingdom of Sweets

kingdomofsweets.co.uk

Welcome to the place of dreams, welcome to the Kingdom of Sweets! The place where life is all about being a kid in a candy store. Established in April 2007 we have grown into one of the largest confectionery retailers in the UK, specialising in sweets from all over the world. We offer a never-ending variety of memory lane pleasers and children’s favourites.

Kitty Kat

welovekittykat.com

Join us on the glitter trail this Summer at all the Foodies Festivals. Come find our sparkly pop up for face/body art, hair braids and glitter galore.

L0zZieBakes

instagram.com/ l0zziebakes/?hl=en

I specialise in handmade custom French macarons and will be offering macarons, handmade fudge and other macaron creations on the day.

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.

Macmillan Cancer Support

macmillan.org.uk

We want to reach and improve the lives of everyone living with cancer and to inspire millions to do the same. Cancer is not going anywhere. And neither are we. Macmillan is needed now more than ever. Your support means we can be there for people living with cancer.

Majors Bar

jepco.co.uk

Majors offers a fabulous variety of premium cocktails, made from our high end spirits, including our amazing rums, tequilas and flavoured vodkas. Our unique cocktails such as Majors Trifle and Toffee Apple stand out as delicious and complex drinks. Come and have a drink with us.

Mid Sussex Super Cream

mid-sussexsupercream.co.uk

We are an ice cream company based in Sussex, We deliver

a greener and cleaner zero emission ice cream operation to the environment. We have partnered up with Purbeck Ice Cream from Dorset to bring an exclusive range including a range for Vegans, Vegetarian’s and most allergy free, ice creams throughout our range.

Modern Art Distillery

modernartdistillery.com

Where art meets spiritsModern Art Distillery brings together a distinctive new line of premium craft gin, rum and vodka with contemporary artists, whose work appears on our bottle labels. Try Blueberry & Bergamot Gin, Strawberry & Honey Spiced Rum and Watermelon & Thyme Vodka, all washed down with a dose of abstract, watercolour and acrylic artwork that promises to get the creative juices flowing.

Nuisance Drinks

nuisancedrinks.com

Nuisance was born in the depths of the Cotswolds whilst mother and son (founder Hugo) spent their summers together in the British countryside; picking stinging nettles in order to create a delicious and refreshing nettle cordial. Years later during lockdown, Hugo launched Nuisance in order to champion and celebrate the great outdoors and the ingredients so often found on

our doorstep; creating a range of premium, botanical-based soft drinks.

P&G TipsyProsecco, Gin and cocktail bar

Sip@pgtipsy.co.uk

P&G Tipsy are a family run mobile Prosecco, gin and cocktail bar. Not only do we offer an experience that’s slightly different, we’ll make sure you become the ultimate party host through our unique cocktails and friendly service. Visit us on instagram @ pgtipsy23 or email us at sip@ pgtipsy.co.uk

Plush Slush Bar / Silent Disco

Plush-slush@yahoo.com

Refreshing fun slush alcohol drinks.

Pure Pet Food

purepetfood.com

Delicious food your dog deserves. Show your dog just how loved they are with tasty, wholesome, healthy dog food. Tailored healthy dog food made to give our dogs longer, happier lives by our side.

Salcombe Brewery Co

salcombebrewery.com/

At Salcombe Brewery we take great passion in raising the tides of quality beers using sustainable brewing methods mixed with the best locally sourced ingredients where

possible. Bringing a quality as consistent as the Salcombe tides and a taste as refreshing as the sea air.

Sheep in Wolf’s Clothing

siwcbrewery.com

Award Winning Craft Beer with a Social Purpose; Every can sold donates to causes we believe in.

Slumdog Delivered

slumdogdelivered.com

Our Indian takeaway mission at Slumdog Delivered is to lovingly create food that is inspired by India’s mostadored dishes. Recipes that have remained largely untouched for centuries –but give them our signature ‘Slumdog Spin’ to really make them sing! Indian takeaway menus are generally huge, sprawling things with hundreds of iterations of dishes that, are in fact, very similar to one another. We, however have made choosing your dish refreshingly easy, by simplifying our menu to include just dishes that are not only authentic and delicious, but completely distinct from one another.

Thomas Cookie Company

thomascookieco.co.uk

Gorgeously gooey, rich and all kinds of naughty. Baked daily using signature recipes, our undeniably awesome range of

cookies, cookie cups, brookies and s’mores are fully loaded with flavour, crafted with generous quantities of the best ingredients and confectionary we can get your hands on; real butter, organic flour and free range eggs.

3cz Ltd

3cz.co.uk

3c’z is a family business, and our mission is to provide homemade, Caribbean food at a reasonable price with customer service second to none! We’re proud to be Nottingham’s original innovators of Street Food, established 2005. and love bringing our family recipes to the people!

Treats Of The States

treatsofthestates.com

We’ve got confectionery and snacks from around the world including Pick & Mix, American Sweets, and current TikTok trends. We might now even have a few items from Japan too! Feeling thirsty? Like last year, drinks including water, Pepsi Max and 7up start from just £1 on the market stalls!

Wooden-It-BeNice

wooden-it-be-nice.co.uk

Hand turned wooden pens, bowls, clocks and laser engraved pens, coasters and keyrings.

friday 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

1pm Emma Hanley – The Commons Club, Virgin Hotels Edinburgh

2pm Jacqueline O’Donnell, Great British Menu –

Consulting Chef

3pm Jilly McCord –MasterChef Finalist

4pm Dai Llewellyn – Co-op Executive Chef

5pm Richard Fox, Jampa –Plant Based Paella

6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Moira Chirara of Cake And All

1.30pm Stefi, Plant Cakes – Raw Brownie with Avocado Chocolate Frosting

2.30pm Amy Reid, Baking with Granny – Empire Biscuits

3.30pm Kirstie

Ireland, Sweet Peaks –Showstopper Pavlova

4.30pm Marie-Claire

Semeraro of Puddin’ Pop –Orange Polenta Cake with Mascarpone Frosting

5.30pm Charlotte White & An ABBA Dream – Cake & Cabaret

ABBA Special

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

Oodles of noodles

Drinks Theatre

12.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer

1.30pm Diana Thompson, Wine Events Scotland –Bruce Jack – Bottles of Joy

2.30pm Loire Valley Wine

3.30pm Diana Thompson, Wine Events Scotland

– Errazuriz – Wines of the Aconcagua Chile

4.30pm Great Glen Distillery – Premium Scottish

Gin

5.30pm Diana Thompson, Wine Events Scotland

– Great Wines from Lidl

6.30pm Loire Valley Wine

LIVE Music Stage

7.00pm AN ABBA DREAM

5.40pm Hassel and The Hoffs

4.40pm The Passing Sages

3.40pm The Poachers

2.50pm Just The Brave

2.10pm Fringe Showcase: Duane Forrest as Bob Marley

1.20pm Liv Dawn

12.15pm Clutha Kids Showcase

jilly mccord

amy reid an abba dream

saturday 5 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 Mark Greenaway –GRAZING by Mark Greenaway

1pm Dean Banks, MasterChef: The Professionals – Dean Banks at The Pompadour

2pm Gary Maclean, MasterChef: The Professionals Champion – Creel Caught by Gary

Maclean

3pm Dan Ashmore – Dulse

4pm Kamil Gloeh – Rusacks St Andrews

Drinks Theatre

11.30am Rose Murray Brown, Master of Wine –New Zealand: Explore Villa Maria’s Wines

12.30pm Diana Thompson, Wine Events Scotland – Bruce Jack – Bottles of Joy

1.30pm Rose Murray Brown, Master of Wine – A Taste of California

2.30pm Heather Dougherty– Cote du Rhone Wines

3.30pm Diana Thompson, Wine Events Scotland –Louise Jadot, The Essence of Burgundy

4.30pm Rose Murray Brown, Master of Wine –Discover Rioja

5.30pm Diana Thompson, Wine Events Scotland –Great Wines from Lidl

6.30pm Loire Valley Wine

5pm Jacqueline O’Donnell, Great British Menu –

Consulting Chef

6pm Hot Chilli Challenge

Cake & Bake

Theatre

11.30am Charlotte White, Restoration Cake – Tea & Honey Cake

12.30pm Kirstie Ireland, Sweet Peaks – Showstopper

Pavlova

1.30pm Coinneach MacLeod, The Hebridean Baker – Hot

Toddy Bundt Cake

2.30pm Larah Bross, Bross

GARY MACLEAN HEBRIDEAN

Bagels – Espresso Bagel French Toast & Maple Ice Cream

3.30pm Liv Connolly-Bastock, SALT – Simple

Celebration Cake

4.30pm Amy Reid, Baking with Granny – Empire Biscuits

5.30pm Stefi, Plant Cakes – Raw Brownie with Avocado Chocolate Frosting

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm Oodles of noodles

LIVE Music Stage

7pm CALUM BOWIE

5.30pm Pork Pie

4.40pm Whos’ Better Who’s Best

4pm Fringe Showcase: Robert T Leonard as Tom Jones

3.30pm Fringe Showcase: James Frew as Rod Stewart

2.40pm The Ronains

1.45pm Aliens Don’t Ring Doorbells

1.00pm Rock Choir

12.35pm Fringe Showcase: ELVIS starring Oliver Harris

12.05pm Fringe Showcase: ADELE STILL

SOMEONE LIKE ME Starring Sarah Borge

sunday 6 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 Sarah Rankin –MasterChef Finalist

1pm Jimmy Lee – Salt & Chilli

2pm Scott Smith – Fhior

3pm Jacob Rodriguez –Perfect Homemade Pasta

4pm Paul Wedgwood –Wedgwood The Restaurant

SARAH RANKIN

5pm Jacqueline O’Donnell, Great British Menu – Consulting Chef

6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – Tea & Honey Cake

12.30pm Stefi of Plant CakesBQ4 Raw Brownie with Avocado Chocolate

Frosting

1.30pm Rhiain Gordon AKA

The Babyfaced Baker

2.30pm Amy Reid, Baking with Granny – Empire

Biscuits

3.30pm Liv ConnollyBastock, SALT – Simple

Celebration Cake

4.30pm Charlotte White, Restoration Cake – The End of the Show Show

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm

Oodles of noodles

Drinks Theatre

11.30am Rose Murray Brown, Master of Wine –

New Zealand: Explore Villa Maria’s Wines

12.30pm Diana Thompson, Wine Events Scotland

– Bruce Jack – Bottles of Joy

1.30pm Rose Murray Brown, Master of Wine – A

Taste of California

2.30pm Heather Dougherty– Cote du Rhone

Wines

3.30pm Diana Thompson, Wine Events Scotland

– Cune – Ambassadors of Spanish Wine

4.30pm Rose Murray Brown, Master of Wine –Virgin Wines’ Summer Wines

5.30pm Diana Thompson, Wine Events Scotland

– Great Wines from Lidl

LIVE Music Stage

6pm CALLUM BEATTIE

5.30pm Fringe Showcase: The Black Blues Brothers

5.00pm Fringe Showcase: Paul Thorpe as Elvis

4.10pm The Smokin Jeffries

3.10pm Hassel and The Hoffs

2.20pm Just The Brave

1.45pm Fringe Showcase: Duane Forrest as Bob Marley

1.15pm Fringe Showcase: THE GREATEST SHOW SONGS starring Oliver Harris

callum beattie