St Albans Foodies Festival Showguide 2023

LIVE MUSIC STAGE LA ESPAÒOLA CHEFS THEATRE DRINKS THEATRE • CAKE & BAKE THEATRE • DAILY TIMETABLES

st albans 2-4 JUNE

MEE

MasterC T h champio ef n Tom Rhodes WITH THANKS TO OUR PARTNERS

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

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 *The Grocer’s Top Products 2022, in association with Nielsen IQ, 52 weeks to 10.09.22 2 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

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.

CLASSIC SPANISH PAELLA A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables.

This one pan recipe is quicker for cooking and also cleaning up!

Serves 4 Preparation time: 10 minutes Cooking time: 40 minutes 400g chicken thighs (boned and skinless) 150ml La Española extra virgin olive oil or olive oil (for frying).

200g red onion 150g red pepper 400g paella rice* 1 litre chicken stock A few strands of saffron 150g broccoli 100g peas Salt and freshly ground black pepper Lemon wedges to garnish 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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l Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside l Chop the onion and red pepper. Add to the same pan and sauté over low heat for 10 minutes until the onion is translucent. l Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together.

l Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth one or twice during cooking.

Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot stock as it needs it. Serve with lemon wedges. *The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking.

It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work.

tip

Use extr a virg olive oil fo in r an authe ntic characte r taste.

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

SCOTTISH SCALLOP, APPLE, ELDERFLOWER, CUCUMBER, OYSTER, CAVIAR 6 large scallops in the shell 6 fresh oysters 1 cucumber Apple cider vinegar 1 Granny Smith apple, sliced and cut into small discs Herbs and edible flowers to garnish For the marigold oil 1 part blanched marigold 2 parts oil For the apple and elderflower broth (yield 275g) 125g elderflower cordial 25g rice wine vinegar 150g green apple puree 75g lime syrup (125g water, 125g sugar and 1 lime’s zest and juice)

l Open scallops and remove

l Peel and cut the cucumber

white scallop meat, remove roe and skirt. Wash under cold water. Slice when needed.

with a small melon baller. Dress the cucumber in marigold oil.

Mist spray with apple vinegar.

l Shuck the oyster, reserve

l To serve, dice the scallops

juice and wash oysters in ice water. Remove from the ice and store in their juice until needed.

and oysters. Season and place into serving bowls. Place the apple discs and cucumber balls around the bowl. Pour the broth over the dish. Arrange the flowers and herbs on the scallops

l For the marigold oil, blend

marigold and oil for 8 minutes.

Strain and store until needed. l For the apple and elderflower

broth, blend all the ingredients together and hang through muslin. Split with marigold oil.

SCOTT BARNARD is the Head Chef of Crocker’s Tring.

See Scott in the La Española Chefs Theatre on Sunday 4th at 2pm 4 foodies

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PASTA ALLA NORMA 400g rigatoni Extra virgin olive oil Vegetable oil 1 aubergine, diced 2 garlic cloves, finely chopped 1 tsp peperoncino chilli flakes 400g chopped tomatoes Handful fresh basil, torn Parmesan cheese/ricotta salata Salt & pepper

l Heat around an inch of

vegetable oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness).

Season and tip out onto a plate. l Wipe out the pan, then add

a drizzle of extra virgin olive oil and cook the garlic until golden.. Add the chilli flakes and tomatoes and season, simmer for 10 minutes.

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THE ALBERTI TWINS

appeared on Love Island before becoming successful chefs.

See the Alberti Twins in the La Española Chefs Theatre on Saturday 3rd at 2pm l Stir the basil and aubergine

into the sauce and simmer for 5 minutes. l Cook the pasta in a large pan

of boiling salted water until al dente. l Toss the pasta with the sauce

and finish with grated cheese and more basil. Buon Appetito! foodies 5

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

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

l Bloom the gelatine for the

processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies.

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 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 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. See Syabira in the Cake & Bake Theatre on Friday 2nd at 2.30pm 6 foodies

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

PASTA E CECI

Image: Monica Turlui on Pexels

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

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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 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 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 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. See Tom in the La Española Chefs Theatre at 1pm on Friday 2nd and Saturday 3rd June. www.foodiesfestival.com

SPICY SQUID Serves 6 1 baby cos lettuce, washed and dried 1 kg squid, cleaned, scored on the inside and cut into strips 30 ml olive oil ½ red onion, thinly sliced 20 g fresh mint leaves 20 g fresh basil leaves 1 red chilli, seeded and thinly sliced For the dressing 2 garlic cloves 1 small red chilli, roughly chopped 1 teaspoon sea salt 30 ml fresh lemon juice grated zest of 1 lemon 30 ml olive oil

on a large serving plate or 6 individual plates.

squid for 1–2 minutes on each side, or until just cooked. Take care not to overcook the squid or it will be tough.

l Place all the dressing

l Transfer the cooked squid

ingredients into a food processor or blender and blend until smooth.

to a large bowl and add the onion, mint, basil and chilli. Pour over the dressing and toss to combine. Pile the dressed squid on top of the lettuce leaves to serve.

l Arrange the lettuce leaves

l Place the squid and olive oil in a bowl and mix well. Preheat a large frying pan over a medium heat until hot and cook the

URSULA FERRIGNO is a legendary food writer and cooking teacher. See Ursula in the La Española Chefs Theatre on Friday 2nd at 3pm www.foodiesfestival.com

Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20). Photography by Nassima Rothacker © Ryland Peters & Small foodies 9

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

TERIYAKI-GLAZED SIRLOIN For the teriyaki glaze 500ml beef stock 1 star anise 1 tsp Sichuan peppercorns 4 tbsp dark brown sugar 5 tbsp mirin 5 tbsp sake 5 tbsp dark soy sauce 500g sirloin, in one piece 2 tbsp vegetable oil 1 tsp sea salt 2 spring onions, very thinly sliced 4 tsp sesame seeds

DHRUV BAKER was the winner of MasterChef 2010. See Dhruv in the La Española Chefs Theatre on Sunday 4th at 1pm & 5pm SPICE: Layers of Flavour

by Dhruv Baker, published by Weidenfeld & Nicolson, £25

l Preheat the oven to 200°C. Pour the

stock into a pan and add the star anise and Sichuan peppercorns. Bring to the boil and leave to simmer for 20–30 minutes, until the liquid has reduced considerably. You should end up with about 50–100ml concentrated beef stock. Strain and discard the spices. l Mix the stock with the remaining glaze

ingredients and bring to the boil. Allow to simmer for 10 minutes and then remove from the heat. l Place a griddle or frying pan over a high

heat until it is smoking hot. Meanwhile rub the sirloin with the vegetable oil and season with sea salt. When the pan is really hot, place the beef, fat side down, in the pan and leave for 2–3 minutes. Turn and sear for 2 minutes on all other sides. l Place the beef in a roasting tin and

cook in the oven for 12–15 minutes, then remove and allow to rest. After 15 minutes, add the resting juices to the teriyaki glaze. l Slice the beef into thin slices, arrange

on a plate and pour over the teriyaki glaze. Scatter over the sliced spring onions and sesame seeds and serve.

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LINZER BISCUITS 240g cake flour 20g cocoa powder 200g unsalted butter, cubed, cool 175g caster sugar 200g ground nuts (hazelnuts or almonds, with skin on) 1½ tsp ground cinnamon ¼ tsp ground cloves 1 medium egg 1tbsp kirsch 400g raspberry jam Egg yolk, for glazing l Put all ingredients into a big

bowl. Mix and knead swiftly with your hands until the dough holds together well. Make a ball, wrap in clingfilm, and let it rest in the fridge for at least 2 hours.

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l Once the dough has rested,

l Glaze the biscuits (not the

preheat oven to 175C fan.

Roll out the dough to a sheet, about 5mm thick.

jam) with egg yolk, if desired.

Bake at 175C fan for 20 minutes.

Watch the colour of the rim, it should be brown, like milk chocolate.

l Using the big cookie cutter

cut out as many biscuits as possible. Transfer half of the biscuits onto lined baking sheets. Using the small cutter, cut out the centres of the remaining biscuits. Place one of those biscuits neatly on top of each complete biscuit on the baking sheet. l Fill the cut-out centre of the

stacked biscuits with raspberry jam.

l Let cool on a wire rack.

Sprinkle with icing sugar. These biscuits taste great fresh, but they improve greatly over time, stored in an airtight container in a cool place.

JÜRGEN KRAUSS was a fan favourite on GBBO 2021.

See Jürgen in the Cake & Bake Theatre on Saturday 3 June at 1.30pm foodies 11

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

SEAFOOD ORZO RISOTTO Serves 4 1 onion, diced 4 garlic cloves, sliced 360g orzo pasta ½ tsp smoked paprika 160g diced tomatoes 125ml white wine Pinch of saffron threads About 2 litres chicken stock Small handful of finely chopped fresh flat-leaf parsley Pinch of dried chilli flakes Pinch of fennel seeds 200g sliced squid A couple of handfuls of live mussels or clams, cleaned A couple of handfuls of prawns 400g firm white fish fillets, such as cod or monkfish, cubed 75g petit pois A splash of ouzo Freshly squeezed juice of 1 lemon Salt and freshly ground black pepper Olive oil, for cooking and drizzling

THEO MICHAELS is a TV chef, writer and MasterChef semi-finalist.

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

l In a large, deep-sided frying

l Next, add a little olive oil to

pan, fry the onion in a little olive oil for 5–10 minutes until soft but not coloured. Add half the garlic, the orzo and smoked paprika. Fry the orzo for a couple of minutes before introducing the tomatoes, wine and saffron to the pan.

a clean pan, add the fennel seeds and the remaining garlic to warm through. Introduce the shellfish and fish to the pan and fry for 1 minute. Add the petit pois and a tablespoon or two of water and cover to cook the seafood for just a few minutes. Remove the lid and let any residual water evaporate, discarding any mussels that do not open. Add a splash of ouzo and reduce until almost gone.

Remove from the heat and pour the entire contents into the cooked orzo and fold through.

l Reduce the wine until almost

gone, season, then add half the stock. Simmer gently, giving it an occasional stir, until the stock is absorbed. Add the rest of the stock in batches until the orzo is cooked through, but has a tiny bit of chewiness; this will take around 20–30 minutes. You may need a little less or more stock depending on the size of your orzo. It will thicken as it cools, so keep some stock by in case you need to loosen it later.

Once the orzo is done to your liking, remove it from the heat.

Add most of the chopped parsley and the chilli flakes and let it rest. (At this stage, you already have a simple kritharaki that makes a perfect side dish.)

l Add a little more stock if it’s

too thick. Taste for seasoning, pour onto a large platter, scatter with the remaining chopped parsley, a drizzle of olive oil and a small squeeze of lemon juice.

Orexi! by Theo Michaels, published

by Ryland Peters & Small (£18.99).

Photography by Mowie Kay © Ryland Peters & Small foodies 13

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

THAI RED CURRY NOODLE SOUP Serves 2-3 240g skinless chicken breasts or 300g tofu, cut into 2.5cm chunks 1 tbsp extra virgin olive oil 1 onion, diced 3 garlic cloves, minced 3 tbsp Thai red curry paste (how much curry paste you use will depend on which curry paste you use, so taste before adding) 1 tbsp freshly grated ginger 700ml vegetable or chicken broth 400ml can coconut milk 1 red pepper, diced 1 courgette, cut into semicircles 2 large handfuls of spinach 120g rice noodles 1 tbsp fish sauce Salt and pepper For the toppings 4 spring onions, thinly sliced Fresh coriander leaves Fresh lime juice

l If you’re using chicken, bring a

pan of water to the boil and add the chicken breasts. Cook for 15 minutes, then remove from the water and use two forks to shred the chicken. Set aside. l Meanwhile, heat some extra

virgin olive oil in a large pan over a medium heat. Add the onion and tofu (if using) and cook until the onion is translucent and the tofu has started to brown, about 4 minutes. Then add the garlic and cook, stirring occasionally, for about 1 minute.

l Next, add the chicken (if

using), spinach, rice noodles and fish sauce, give everything a good stir and bring to a simmer. Cook for about 5 minutes until the noodles are tender. l Remove from the heat and

top with the spring onions and coriander. Squeeze over the lime juice and season with salt and pepper, to taste. Then you’re ready to serve.

l Stir in the red curry paste and

ginger and cook until fragrant, about 1 minute. l Stir in the broth and coconut

milk. Bring to the boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until reduced. l Add the red pepper and

courgette, and cook for 5 minutes.

JENNIFER MEDHURST is the Imperfect Nutritionist.

See Jennifer in the La Española Chefs Theatre on Saturday 3rd at 5pm

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The Imperfect Nutritionist: 7 Principles of Healthy Eating by Jennifer Medhurst, published by Octopus Publishing Group (£25). ©Octopus Publishing Group foodies 15

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

BAKLAVA-INSPIRED FLAPJACKS Makes 16 For the nut filling 80g unsalted butter, melted 100g pistachios 100g walnuts 40g caster sugar 2½ tsp ground cinnamon 20g honey For the flapjacks 5 tbsp sesame seeds 350g rolled oats 210g unsalted butter 60g light soft brown sugar 3 tbsp (60g) golden syrup 3 tbsp (60g) honey 1/4 tsp fine sea salt 1½ tsp cinnamon 3 tsp rose water For the glaze 8 tbsp (160g) honey Juice of 1 lemon 6 tsp rose water 1 tsp rose petals, to decorate 1 tsp crushed pistachios, to decorate l Preheat the oven to 170°C fan

and line a 20cm square baking tin with baking paper.

pistachios and walnuts and toss to coat. Transfer the nuts to a baking tray and roast for 10 minutes until lightly golden and fragrant. Once roasted and cooled, very finely chop half of these (a food processor works best), and then chop the rest into small chunks. Place all the nuts in a bowl and mix together with the caster sugar and cinnamon. Stir the honey into the remaining melted butter until smooth and pour this over the nut mixture. Stir until well combined and set aside. l In a large dry frying pan,

toast the sesame seeds over a low heat for about 5 minutes until golden and fragrant, then transfer to a bowl with the oats and mix together. l In a large saucepan over a

low-medium heat, place the butter, sugar, golden syrup, honey, salt and cinnamon and melt, stirring, until everything is combined. Turn off the heat and stir through the rose water, then gradually add the oat mixture and mix well.

with a spatula, then spread the nut mixture in a layer on top, again flattening out with a spatula. Finally, spread the rest of the flapjack batter over the nuts and press down well until flat. Transfer to the oven and bake for around 25 minutes until firm and slightly browned around the edges. l Meanwhile, make the glaze.

In a small bowl, mix together the honey, lemon juice and rose water. Once the flapjacks are baked, brush this glaze all over the top. Allow the flapjacks to cool completely; first at room temperature, and then in the fridge for at least 2 hours, until completely cold. l Turn out of the tin and cut

the flapjacks into diamondshaped pieces (like baklava) – first slicing vertically in 2cm strips, and then slicing diagonally across. Decorate with pistachios and rose petals if you like.

l First make the nut filling.

Place 2 tbsp of the melted butter in a large bowl with the

CRYSTELLE PEREIRA is a writer and GBBO finalist.

See Crystelle in the La Española Chefs Theatre and Cake & Bake Theatre on Sunday 4th www.foodiesfestival.com

l Pour half of this into the

baking tin and flatten down

Flavour Kitchen by Crystelle Pereira, published by Octopus Publishing Group (£22). ©Octopus Publishing Group

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

TOM LODGE is chef-patron of The Muddy Toad in Pontypool. See Tom in the La Española Chefs Theatre on Friday 2nd at 5pm

PORK, SAVOY, POTATO Serves 4 1 pork tenderloin 1 savoy cabbage 15 Koffman new potatoes 2 cloves garlic 1 red chilli Serrano ham 2 Bramley apples 2 pink lady apples 3 tbsp brown sugar 4 slices of serrano 1 litre of pork stock 500ml of port ½ bunch of chives.

Cornish sea salt company

l Prep the tenderloin by

l Cook serrano ham in oven

cleaning the silver skin and fat off. Then cut into 4 equal pieces. Split those pieces into three for a portion.

until crispy.

l Prep the new potatoes by

washing, place in salt water and bring to boil until al dente.

Crush potatoes and salt with garlic. Either deep fry or pan fry until the potatoes are browned with an initial crunch. l Prep the savoy cabbage by

shredding down and cooking in a pan with an emulsion of diced garlic and chill.

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l Cook apples and brown sugar

in a pan with a splash of white wine vinegar. Blend in a food processor. l To cook the pork, add oil,

garlic and thyme to a bowl.

Coat pork portions in the marinade then place in a hot pan to fry off. Finish in the oven.

You are looking for a golden brown on each side. l Reduce the port and pork

stock until half and alcohol is cooked off. You are looking for a thicker texture. Add a touch of apple juice for sweetness.

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FOODIES FESTIVAL EXHIBITORS SYON PARK 12-14 MAY, 2023

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NEWS FOODIES FESTIVAL ST ALBANS 2-4 JUNE, 2023

spanish flair

Join MasterChef Champions and stars in the La Española Chefs Theatre, including Tom Rhodes, Dhruv Baker and Professionals winner Philli ArmitageMattin. Local stars Theo Michaels and Sofia Gallo will also be appearing to show off the skills that made them audience favourites, with Theo demonstrating a dish from his latest cookbook.

star baker We’re thrilled to welcome last year’s winner of the Great British Bake Off to the Cake & Bake Theatre.

As well as being an incredible baker, Dr Syabira Yusoff holds a PhD and is a British Heart Foundationfunded scientist. See Syabira in the Cake & Bake Theatre on Friday 2 June at 2.30pm.

Join ITV This Morning wine expert Joe Wadsack in the Drinks Theatre all weekend and learn from his insightful selection of the best wines for summer. If wine isn’t your thing, try beer with Salcome Brewery, or cocktails with the Visit Barbados mixologist, Soho Street and Drinkie.

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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.

Kidding around 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.

Unmasked singer After winning The Masked Singer as a blue panda, Natalie Imbruglia has gone from strength to strength, rereleasing her iconic album Left of the Middle last year. The Torn star returns to the MAH Music Stage singing her classic hits and favourite tunes on Saturday 3 June. foodies 21

FOODIES FESTIVAL EXHIBITORS ST ALBANS 2-4 JUNE, 2023

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

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!

Brick Lane Bagel Co bricklanebagel.co Inspired by the famous bakeries in London, Brick Lane Bagel Co. was founded by father and son Stuart and Elliott Hearne.

Behind the food-to-go menu is a nostalgic mix of Irish salt beef brisket, oak-smoked salmon, and our brand signatures.

Brighter Senses

brightersenses.co.uk Brighter Senses provide a huge variety of educational, sensory and messy play toys and activities for all ages! We are passionate about providing quality experiences and products that provide a fantastic and fun learning memory for all of the family.

Churros2 Ltd

facebook.com/profile. php?id=100009097050582 Come along and try our churros and chocolate sauce.

Fenwick

fenwick.co.uk Famous for its hospitality, Fenwick is bringing its Food Truck full of carefully curated delicious delights and irresistible tipples 22 foodies

to Foodies Festival. With three Spanish tortilla options destined for gourmands of exceptional taste, choose from chorizo & aioli, hazelnut pesto or romesco & piquillo peppers. Pair with a Fenwick cocktail, gin or sparkling wine for the most indulgent of experiences.

Flint and Flame

flintandflame.co.uk Over recent years, Flint and Flame have become a major player in the UK kitchenware scene. Our luxurious range of knives combine exceptional quality, performance and value, making them a fantastic addition to any kitchen.

Freeze zone ltd

freezezone.co.uk Self service slush where you can create your own slush flavours.

FUSCOLUSCO, VINAZO EN LATA!

fuscolusco.com You don’t need to crack a bottle to have a cracking wine! High quality wine from Catalonia, Spain. At Fuscoluso, we produce a 250ml can that contains two glasses of 12.5% white Garnatxa, and a magical long lasting moment of happiness. The high quality wine is affordable to everyone and can be enjoyed at any time and at any place. Have a vinazo on us! .

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.

Hanton International Ltd

hanton0102@gmail.com We are Oriental Hot food and Bubble Tea stall holders. We sell very delicate and tasty Oriental Dumpling, Spring Rolls, Taiwanese Bao Buns as well as popular Bubble Teas with various flavours.

We have worked in many festivals such as Hythe Food and Drink Festival, Hythe Life Food Festival, Chichester Food Festival, Paws in the Park dog show, Royal Tunbridge Well Food and Drink Festival and South Glos Food and Drink Festival, etc. Our products have been loved by our customers and many of them have come back again and again to purchase. We are sure our food and service will please your festival visitors.

Health & Holistics

healthandholistics.com Our business is called Health & Holistics and we have recently launched an exciting collection of Sea Moss products. We work in partnership with local NotFor-Profit youth organisations NLCC and Truth Youth cic to offer young adults aged 17-24yrs free employability skills training courses and employment opportunities.

Itadeli

itadeli.sumupstore.com Italian homemade cannoli.

Kent Cider Co.

kentcider.co.uk Kent Cider Co. are producers of award-winning craft cider made using locally sourced apples. Stop by their specialist real cider bar to try a great variety of all things cider from traditional & dry to cloudy apple or real fruit ciders such as Rhubarb and Sicilian Lemon! www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS ST ALBANS 2-4 JUNE, 2023

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.

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 www.foodiesfestival.com

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 spirits - Modern 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.

Nana Rose Rum Punch

nanaroserumpunch@gmail.com Nana Rose’s rum punch is the perfect cocktail which effortlessly blends traditional techniques and classic flavours.

The blend when served over ice gives a smooth, balanced experience which shares the complexity of flavour that is loved and transports you to the beauty and shores of the Caribbean.

Papi’s Cocktails Ltd

papiscocktails.co.uk Latin American Mobile Cocktail Bar, composed of internationally trained mixologists offering a range of cocktails inspired by the tropical flavours of Latin America.

The presentation and quality of our cocktails is always the talking point at events we attend and we can’t wait to be bringing the Fiesta to Foodies Fest this summer!

Plush Slush Bar / Silent Disco Plush-slush@yahoo.com Refreshing fun slush alcohol drinks.

Portuguese Vinhos portuguesevinhos.uk We are a family run business of wine advocates that specialise in importation and supply of Portuguese , many of our wines are Organic and Sustainably made, country with its stunning variety of grapes and regions, while the rest of Europe and the world are obsessed with Merlot, Shiraz, Cabernet , Zinfandel and Pinot Grigio. Portugal delights in the north, green wines from Vinhos Verde with varieties such Alvarhino, Loureiro through to the Dao region in the centre with its smooth reds with

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FOODIES FESTIVAL EXHIBITORS ST ALBANS 2-4 JUNE, 2023

epic varieties such as Touriga Nacional, Encruzado, Tinto–Roriz (Tempranello in Spain) and onto Biarrada on the Atlantic coast which makes some stunning sparkling wines based around the Champagne method.

Pure Pet Food

purepetfood.com Delicious food your dog deserves.

Show your dog just how loved they are with tasty, wholesome, healthy dog food.

Red Star Catering Ltd

katsunoodle.wixsite.com/redstar I am the head chef of K10 modern Japanese restaurant. I have 10 years’ experience in the restaurant field. I have been running a street food market since 2015. My first market is Portobello Road Market. Second one is Heart of the London Leather Lane Market. I am a regular trader of Colchester Food and Drink Festival, Zoom events, Marketplace Europe. I am selling Japanese and Chinese fusion and I sell Mexican Burritos as well.

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.

Serve it Up

serveitupuk.net Serve it up offers hospitality staffing and other hospitality services to cater for your events in london and surrounding areas.

24 foodies

Serve it up will help turn your ideas into reality and make your event memorable.

drinks including water, Pepsi Max and 7up start from just £1 on the market stalls!

Sheep in Wolf’s Clothing

Truffle Guys

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

Taste of Spain

Facebook.com/TasteOfSpainUK We bring the Taste of Spain to your plate.

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, est 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,

truffleguysuk.com Over the years we have worked tirelessly to develop a range of truffle based condiments that we are proud of. To make the cut, our range of truffle guys products must WOW us before we even let them have a chance at WOWing you! We hope you love our products as much as we do.

Tun Family Ltd

khinmgtun91@gmail.com Oriental Kitchen (Japanese/ Chinese and Thai Fusion). The culinary adventure treats of our amazing Oriental cuisine will sweep you away.From Katsu Curry, Sweet & Sour Chicken to Thai Green Curry Chicken they are all delicious n insanely good!

Uber Eats

ubereats.com We’re proud to announce that Uber Eats are now the official food delivery platform of choice at Foodies Festival 2023! Head to the Uber Eats zone to try some of your local favourites and compete in our delivery challenge to win some amazing Uber Eats prizes!

Vibrant Forest Brewery

vibrantforest.co.uk A small brewery located in the the New Forest National Park.

Our passion is to brew modern beers packed with flavour.

Wooden-It-Be-Nice

wooden-it-be-nice.co.uk Hand turned wooden pens, bowls, clocks and laser engraved pens, coasters and keyrings. www.foodiesfestival.com

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FOODIES FESTIVAL TIMETABLE ST ALBANS 2-4 JUNE, 2023

friday 2 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 Tom Rhodes – MasterChef Champion 2pm Philli ArmitageMattin – MasterChef: The Professionals Champion 3pm Ursula Ferrigno – Author, Cucina di Amalfi Philli 4pm Shahnaaz Ayub, ArmitageJean-Christophe Novelli Mattin Academy – Author, For The Love of Food 5pm Tom Lodge – The Muddy Toad

3.30pm Soho Street Readymade Cocktails with Joe Wadsack 4.30pm Drinkie Cocktails – Handmade by Mixologists 5.30pm Caribbean Cocktails with the Barbados Mixologist

LIVE Music Stage 7.00pm 5.10pm 4.05pm 3.00pm 2.00pm 1.00pm

A TWIST OF ABBA Number 7 Palmerston Two Ways Home Tennessee Twin Phoenix Rose

Cake & Bake Theatre

12.30pm Shannon Killingback, Hertford Cake Company – NYC Stuffed Cookies 1.30pm Jade Ria Talsania, Petite Boulangerie – Triple Choc Brownies & Biscoff Blondies 2.30pm Syabira Yusoff – Great British Bake Off Winner 2022 3.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies Syabira 4.30pm Naomi Rose – Yusoff Chelsea Buns 5.30pm Charlotte White & A Twist of ABBA – Cake & Cabaret ABBA Special

a twist of abba

Drinks Theatre

12.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin 1.30pm Joe Wadsack’s Virgin Wines Summer Selection 2.30pm VinoMojo – Find Your Perfect Wine

26 foodies

www.foodiesfestival.com

FOODIES FESTIVAL TIMETABLE ST ALBANS 2-4 JUNE, 2023

saturday 3 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 Manju Mahli – Queens Honour-awarded chef & food writer 1pm Tom Rhodes – MasterChef Champion 2pm The Alberti Twins – Love Island twin chefs skye 3pm Theo Michaels, mcalpine MasterChef Champion – Author, Graze & Feast 4pm Skye McAlpine – Author, A Table Full of Love 5pm Jennifer Medhurst – Author, The Imperfect Nutritionist

Cake & Bake Theatre

11.30am Jade Ria Talsania, Petite Boulangerie – Perfect Birthday Cake on a Budget 12.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies 1.30pm Jürgen Krauss – Great British Bake Off SemiFinalist 2.30pm Omie, Omie Bakes – Jürgen Cupcake Ice Cream Cones Krauss 3.30pm Grace Hall – Baileys & Salted Caramel Scone Fancies 4.30pm Laura Whitmore, Pieces Bakery – Buttercream Piped Lambeth Cake 5.30pm Naomi Rose – Chelsea Buns

2.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin 3.30pm Portuguese wines of the Setúbal region with Joe Wadsack 4.30pm Uche Rum – Award winning, vegan friendly, premium coconut rum 5.30pm Caribbean Cocktails with the Barbados Mixologist Ryan Adamson

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cook Stars Cookie Monsters! Decorate your own yummy cookies

LIVE Music Stage 7.20pm NATALIE IMBRUGLIA 5.40pm Rehab 4.40pm The Milk Men 3.45pm Ben Hutcheson 2.55pm Rehab 1.55pm The Jackson Line 12.55pm Tennessee Twin 12.00pm Lea Baruffato

natalie imbruglia

Drinks Theatre

11.30am Salcombe Brewery – Innovative and State-of-the-Art Beer 12.30pm VinoMojo – Find Your Perfect Wine 1.30pm Joe Wadsack’s Virgin Wines Summer Selection

www.foodiesfestival.com

foodies 27

FOODIES FESTIVAL TIMETABLE ST ALBANS 2-4 JUNE, 2023

sunday 4 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 Jason Howard, MasterChef: The Professionals – Visit Barbados 1pm Dhruv Baker – MasterChef Champion Dhruv 2pm Scott Barnard, Baker MasterChef: The Professionals – Crocker’s Chef’s Table 3pm Crystelle Periera, Great British Bake Off Finalist – Author, Flavour Kitchen 4pm Sofia Gallo – Masterchef Quarterfinalist 2021 5pm Dhruv Baker – MasterChef Champion

Cake & Bake Theatre

11.30am Charlotte White, Restoration Cake – King Charles III Tea & Honey Cake 12.30pm Omie, Omie Bakes – Cupcake Ice Cream Cones Crystelle 1.30pm Crystelle Periera, Periera Great British Bake Off Finalist – Author, Flavour Kitchen 2.30pm Jade Ria Talsania, Petite Boulangerie – Vegan Meringues & Macarons 3.30pm Paul Barker, Cinnamon Square – Cinnamon Square Buns 4.30pm Laura Whitmore, Pieces Bakery – Buttercream Piped Lambeth Cake

Drinks Theatre

11.30am Salcombe Brewery – Innovative and State-of-the-Art Beer 12.30pm VinoMojo – Find Your Perfect Wine 1.30pm Joe Wadsack’s Virgin Wines Summer Selection 2.30pm Caribbean Cocktails with the Barbados Mixologist Ryan Adamson 3.30pm Soho Street readymade Cocktails with Joe Wadsack 4.30pm G&Tea – Hand Crafted, Tea Distilled Cornish Gin

LIVE Music Stage 6pm 4.40pm 3.50pm 2.50pm 2.00pm 1.00pm 12.10pm

SCOUTING FOR GIRLS Marylebone Jelly Rock of The Pops Galaxy Thief Marylebone Jelly Lyra Caitlin Mae and The Band 11.20am Natalie Shay

scouting for girls

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Cook Stars Cookie Monsters! Decorate your own yummy cookies 28 foodies

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