Tatton Park Foodies Festival Showguide 2023

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

tatton park

7-9 july

meet master chef to m rhode s 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 TATTON PARK 7-9 JULY, 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.

SPANISH POTATO OMELETTE This humble potato omelette is a traditional Spanish dish and made from just a few simple ingredients. It is perfect for brunch or a light dinner served with nothing more than a salad or a couple of slices of fresh bread Serves 4 Preparation time: 25 minutes Cooking time: 40 minutes Ingredients: 4 small to medium potatoes 1 medium onion 50ml La Española extra virgin olive oil (for frying) 4 eggs 45ml La Española truffle oil Salt and freshly ground black pepper To Garnish: 300g mushrooms 2 tbsp freshly chopped flat-leaf parsley

l You will need two pans for this recipe. A large frying pan with a lid for the potatoes and onions. A smaller frying pan to make the finished omelette.

Peel and finely slice the potatoes and onion (to approx 2mm thick). Heat the extra virgin olive oil in a large frying pan over a medium heat and when it’s quite hot add the potatoes and onions. Pop on a lid and let them cook really slowly until they start to caramelise.

Re-use a couple of tablespoons of La Española extra virgin olive oil and heat in the smaller frying pan. Pour the egg-potato mixture in and cook over a really low heat for 10 minutes without stirring. Peel the edges of the omelette, remove the pan from the heat and place a shallow plate on top as a lid (the plate should be larger than the pan).

In one quick motion, flip the omelette over and return it to the pan. Cook for a further 15 minutes and it is ready.

l Beat the eggs in a large bowl.

When the potatoes and onions are softened remove them from the oil with a slotted spoon and add them to the eggs. Stir and leave to stand for 5 minutes so the flavours combine. Add the La Española truffle oil and stir.

l Clean and chop the mushrooms and sauté over low heat with the parsley until soft. l Serve with the omelette and drizzle over with a little truffle oil to add that finishing touch.

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. www.foodiesfestival.com

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

STELLA ARTOIS UNFILTERED POACHED HALIBUT, MORELS, PURPLE ASPARAGUS, CAVIAR BEURRE BLANC For the poached halibut 450g halibut loin, skin on 500ml Stella Artois Unfiltered 3 bay leaves 1 cinnamon stick For the sauteed honey & malt morels 200g morel mushrooms 50g salted butter 40g lavender honey 5g malt extract 1 sprig of thyme ½ clove of garlic For the purple asparagus fricassee 175g purple asparagus 20ml olive oil 70g garden peas 1 banana shallot ½ sprig of thyme For the caviar beurre blanc 150ml Stella Artois Unfiltered 70g chardonnay vinegar 370g unsalted butter 30g salmon caviar 30g lumpfish caviar 10g chives 5g lemon juice (to taste) To garnish Shaved black truffle Chive & cornflowers l Wash and gently pat dry the halibut loin. Cut into 2 x 225g portions.

Remove the skin and check for bones. In a large, heavy-based pan, add the Stella Artois

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Unfiltered, bay leaves and add the olive oil, peas and shallot Stella Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Be cinnamon stick, Bring to a gentle with the thyme leaves. Gently simmer. Place the halibut loins cook for 4 minutes. Cut the Poached Halibut Wash and gently pat dry the halibut loin, cut in in the hot liquid, poach for 6 purple asparagus into 3 pieces portions.

Remove the skin and check for bones 450g Halibut Loin Skin on the pan Stella Artois Unfiltered, bay l minutes. Remove from the liquid per spear and base addpan, toadd the 500ml Stella Artois Unfiltered cinnamon stick, bring to a gently simmer, place and allow to stand for 1 minute. cook for another minute. in the hot liquid, poach for 6 minutes. Remove 3 Bay Leaves

and allow to stand for 1 minute. In a non-stick

Cinnamon Stick l In a non-stick frying1pan l Dice the butter touch of oil bring to a high with and leave at heat, sear the halibu flesh side first, turn over, place in a pre-heated a touch of oil brought to a high room temperature.

Finely chop minutes. heat, sear the halibut loins in the the chives. In a medium size Sauteed Honey & Malt Morels pan flesh side first. Turn over, saucepan, addWash thethe Stella Artois morels and trim the bases. Finely ch 200g Morel Mushrooms place in a pre-heated oven at Unfiltered and garlic chardonnay and pick the thyme leaves. In a non-stick 50g Salted Butter pan add butter once foaming add the mus 180°C 3 minutes. vinegar and bring tothe a gentle 40g Lavender Honey and sauté add the garlic and thyme, cook for 2 simmer.

Remove from thehoney heat, minutes add the and malt extract and c 5g Malt Extract l Wash the morels and trim down to a glossy sticky glaze. add the diced butter bit by bit 1 Sprig of Thyme the bases. Finely chop½the garlic gently whisking to incorporate.

Clove of Garlic and pick the thyme leaves.

Add the chives and both caviars In a non-stick frying pan add to the pan, taste, and season Purple Asparagus Fricassee the butter. Once foaming with lemon juice.

Prep and snap the asparagus, bring to a rollin 175g add Purple Asparagus water and add the salt, blanch the asparagus the mushrooms and sauté.

300ml Water and remove from the water, refresh in cold w l Build the dish, Add the garlic and thyme, cook starting with the 5g Table Salt dice the shallot, In a small sauce pan, add the for 2 minutes. Add the20ml honey and fricassee then the halibut loin, and shallot with the thyme leaves, gently coo Olive Oil minutes,the cut the purple asparagus into 3 piec malt extract and cook70g down to aPeas mushrooms, nappe caviar Garden and add to the pan cook for another minute. glossy sticky glaze. 1 Banana Shallot beurre blanc and finished with ½ Sprig of Thyme fresh shaved black truffle and edible flowers and herbs. l Prep and snap the asparagus, Caviar Beurre Blanc bring a pot of salted water Dice the butter and leave at room temperatu 150ml to Stella Artois Unfiltered the chives. In a medium size saucepan, add t a rolling boil and blanche the THOMAS 70g Chardonnay Vinegar Unfiltered, chardonnay vinegar bring to a ge asparagus for 2 minutes.

370g Unsalted Butter remove from the heat add the diced butter b LEATHERBARROW Refresh in cold water. Finely dice 30g Salmon Caviaris the chef and whisking to incorporate add the chives and b the pan, taste, and season with lemon juice. the shallot. In a small saucepan, 30g Lumpfish Caviar master 10g Chives chocolatier behind 5g Lemon Juice (To Taste) TLC Gourmet. See Thomas in the La Garnish Build the dish, starting with the fricassee th Española Chefs Theatre Shaved Black Truffle loin, mushrooms, nappe the caviar beurre b on Sunday 9th atwith 1pm fresh shaved black truffle and edible fl Chive & Cornflowers

www.tlcgourmet.co.uk

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

PASTA E CECI 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.

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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TOM RHODES was MasterChef Champion 2021. See Tom in the La Española Chefs Theatre on Friday 7th & Saturday 8th

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

FISH PIE Serves 4 4 fillets skinless haddock 12 king prawns 20 mussels 2 shallots 1 leek 1 tomato 100g peas 80g samphire 250ml white wine 150ml fish stock 150ml double cream 50g butter 20g chives 20g capers 1kg maris piper 250ml cream 250g butter

l Trim each haddock fillet into 2 square pieces and season with a pinch of salt. Place them on top of each other, then place on a greaseproof tray l Peel and quarter the potatoes.

Place in a pan of cold, salted water and bring to the boil until potatoes are soft. Drain in a colander and allow them to steam for 5 minutes, before putting though a ricer. l Heat up 250g butter and cream and reduce by a third before adding it into the mash.

Work it in until smooth and season with white pepper and salt. l Half and peel the shallot and then finely dice. Cut the leek in half and then finely dice. Cut tomato in quarters to make wedges and then remove the seeds before chopping into ½ cm dice. l Sweat off the shallot and leek in a little touch of oil without giving any colour. Add the mussels then add white wine and fish stock and allow to cook for

approximately 2 minutes. Take the mussels out and put them in a bowl to one side. Reduce sauce by half before adding double cream. Bring it to the boil and then whisk in diced butter. l Pick the mussel meat out of the shells. In a pan, heat oil before frying prawns on each side for 1 minute. Add the mussels back in and add the sauce to the pan.

Whilst that’s cooking, bake the haddock for 5 minutes at 180ºC. l Add diced tomato and peas into the sauce. Finish with finely chopped chives and capers.

Take haddock out of the oven.

Place the mash in a piping bag and pipe in a zig zag pattern on top of the haddock. Glaze under the grill. l Warm a pan with a touch of oil and gently soften the samphire.

In a bowl, place 3 prawns, 5 mussels and a ladle of the white wine sauce, before placing quarter of the samphire on the top and finish by putting the glazed haddock on top

SEAN NOONAN

is the Head Chef of Cottons Hotel & Spa. See Sean in the La Española Chefs Theatre on Sunday 9th at 3pm

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

SAUCY SPAGHETTI ALLA PUTTANESCA 400g dried spaghetti Extra virgin olive oil 5 garlic cloves, peeled and finely sliced 5 anchovy fillets 1 tbsp Peperoncino chilli flakes 50g black olives, pitted, roughly chopped 2 tbsp capers 250ml tomato passata 2 tbsp Tomato puree Salt & pepper Small bunch flat leaf parsley roughly chopped

l Put a large pan of salted water on to boil. When bubbling, add the pasta, stir, and cook until al dente.

l Add the passata and puree and stir well, then simmer for about 10 minutes. Season with salt and pepper.

l Heat the oil in a large frying pan over a medium-low heat.

l Drain the pasta, then tip into the frying pan with the sauce and toss well to combine and top with fresh parsley. Buon Appetito

l Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers.

THE ALBERTI TWINS

appeared on Love Island before becoming successful chefs. See the Alberti Twins in the La Española Chefs Theatre on Saturday 8th at 1pm

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

TATER’ASH OF AGED CUMBRIAN SIRLOIN WITH MUSHROOM CATSUP Serves 1 For the tater’ash 50g swede, diced 50g carrots, diced 50g celery, diced 20g banana shallot, finely diced 30g black truffle, diced 100g red potatoes, diced 4 slices white bread 20g picked parsley leaf 20g picked celery leaf 275g dry-aged sirloin, diced 50g dripping Tabasco Smoked Maldon salt Mignonette pepper Kosher salt

l For the mushroom catsup, coal oil, parsley oil and beef butter, see website for recipe l Mix swede, carrot and celeriac in one vac bag, potato cubes in another. Season each bag generously with dashi/salt and a little pepper. Seal and cook at 85ºC for 1 hour, remove and cool in bags. Do not refrigerate. l Mix together shallot, celery and truffle with the veg and potato.

Season sirloin to taste with Tabasco, coal oil and smoked salt, then mix into veg.

l Remove crusts from bread, roll flat and dice to ½cm. Heat a small amount of dripping in a pan to smoking. l Toss in bread cubes and fry to light gold. Drain and season to taste. l Finely shred celery leaves and parsley together. Dress tater’ash in catsup then spoon into serving bowl. Dress with shredded parsley and celery leaves, finish with pepper and parsley oil (optional).

ADAM REID

is chef-patron at 4 AA Rosette-winning The French.

See Adam in the La Española Chefs Theatre on Saturday 8th at 12pm

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

CHICKEN SCHNITZEL TENDERS WITH CRISPY CHILLI CUCUMBERS Serves 1 For the chicken 1 large chicken breast 40g plain flour ½ tsp smoked paprika A pinch of cayenne ½ tsp fine salt 2 eggs, lightly beaten 40g panko breadcrumbs 2 tsp sesame seeds Plenty of rapeseed oil, for frying Flaky salt, for sprinkling A slick of mayo A shake or two of sriracha A brioche bun, sliced in half A lime wedge, to serve (optional) For the cucumber 2 tsp sesame oil 2 tsp crispy chilli oil, Plus extra to serve ½ lime, juiced ½ tsp salt 1 tspmaple syrup or runny honey 2 spring onions, finely sliced lengthways chilled cucumber, sliced into ribbons l Put the chicken breast in a sandwich bag or between two pieces of cling film or baking paper and bash it until it’s about 2.5cm thick. (I tend to use a rolling pin for the bashing.) Slice the bashed-out chicken into wide strips.

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l Take two large plates and a wide bowl. On one plate mix the flour with the paprika, cayenne and salt. Put the beaten eggs in the bowl. On the other plate, mix together the crumbs and sesame seeds. l One by one, dredge the chicken pieces in the flour, then the egg, then the crumbs. Really pack the crumbs on to the chicken, pressing them on with your hands to coat the strips all over. l Heat plenty of rapeseed oil in a large frying pan over a medium heat. Fry the chicken pieces for about 3 minutes on each side.

Don’t move them around in the pan; just leave them to really go golden and crisp up. If the crumbs are cooking too quickly, turn the heat down a little.

When the chicken is cooked through, remove the strips to a plate, drain them on kitchen paper and sprinkle them with flaky salt. l While the chicken is cooking, make the cucumber. Put all the ingredients apart from the cucumber itself in a large bowl and beat them together with a fork to make a dressing.

Put the cucumber strips in a sandwich bag and bash them a little with your rolling pin. Then, toss them in the dressing. They’ll happily sit in the fridge for a while before serving.

l Mix the mayo with a couple of shakes of sriracha. Turn the heat back on under the chicken pan and quickly fry the cut side of each bun half, then remove the halves to a plate, toasted sides upwards. Spread a little mayo on the bottom half of the bun, then pile the hot chicken on top, then the cold, spicy cucumber. Serve with a lime wedge for squeezing into your bun just before you bite into it, if you like, and a little more crispy chilli oil.

ELEANOR STEAFEL

is a features writer and columnist for the Daily Telegraph.

See Eleanor in the La Española Chefs Theatre on Fri 7th at 4pm The Art of Friday Night Dinner by Eleanor Steafel, published by Bloomsbury on 30 March 2023 (£26.00 RRP, Hardback) Photographs © Sophie Davidson

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

MASALA SPICED SIDE OF SALMON WITH CUCUMBER AND POMEGRANATE RAITA AND PINK PICKLED ONIONS For the pink pickled onions ½ red onion, finely sliced into rings Lime juice Pinch sea salt Good pinch of nigella seeds For the cucumber and pomegranate raita 125g cucumber 100-150g yoghurt Pinch salt Pinch dried mint Handful of pomegranate seeds ½ tsp toasted cumin seeds (optional) For the salmon Side of salmon (about 600g) 1 tbsp vegetable oil 1 tbsp runny honey For the spice seasoning 1 and a half tsp toasted cumin seeds 1 and a half tsp toasted and crushed coriander ¾ tsp garam masala ½ tsp dried red chilli flakes 1 tsp mild Kashmiri chilli powder ½ tsp garlic granules ½ tsp onion granules 1 level tsp salt or to taste ½ tsp dried fenugreek leaves (methi)

l For the pink pickled onions, cover the onions with a good squeeze of lime juice and salt then rub between your fingers. l Sprinkle with a good pinch of nigella seeds and mix through.

Set aside. If you want a hot pink colour, pickle overnight, covered.

For the raita, grate the cucumber using the coarse side of a box grater. Place in a tea towel or muslin cloth and squeeze out all of the liquid. Mix the cucumber with the yoghurt in a bowl, and season with sea salt, dried mint, and toasted cumin if using.

l Scatter the seasoning all over the salmon and allow to sit for 10 minutes. Oven bake for about 15 minutes or until cooked.

Serve with cucumber & pomegranate raita, pink pickled red onions, rice and salad.

l Adorn with pomegranate seeds. Refrigerate until serving.

For the salmon, preheat your oven to 200ºC. Massage the fish with vegetable oil. Place the salmon on a lined flat baking tray skin side down. Brush the side facing you, all over with honey.

SARAH WOODS

was a finalist on Britain’s Best Home Cook. See Sarah in the La Española Chefs Theatre on Friday 7th at 2pm

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l Mix all of the seasoning ingredients together: cumin, coriander, garam masala, chilli flakes, chilli powder, salt, methi, garlic and onion granules.

Desi Kitchen by Sarah Wood, published

by Michael Joseph, £30

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

MEXICAN INSPIRED CAESAR SALAD Serves 4 Co-op Mexican mini fillets 1 Co-op tortilla wrap cut into 3cm squares 3 rashers of Co-op back bacon, diced 40g Ricotta cheese 1 head romaine lettuce 1 tbsp olive oil For the dressing 5 tbsp Greek yogurt 1 pack fresh coriander ½ lime juice 1 small garlic clove ¼ green chili or 1 tbs of jarred jalapenos 2 anchovies (optional) 1 tbsp olive oil Pinch of salt & pepper

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l Cook chicken according to pack instructions keep warm l In a frying pan add in the olive oil & diced bacon and cook through until crispy, remove

l Drizzle the dressing over the lettuce then scatter over the crispy bacon, tortilla crisps and Mexican chicken fillets. l Finish by dotting around some if the fresh ricotta.

l In the same pan add in the tortilla triangles ( you may need to do this in batches) cook until crispy and golden l Sliced up the lettuce and place in a serving bowl. l Add all the ingredients for the dressing and blend until smooth.

DAI LLEWELLYN

is the Executive Chef of Co-op. See Dai in the La Española Chefs Theatre on Saturday 8th at 4pm

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A TASTE OF PARISIAN SAVOIR-FAIRE

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FOODIES FESTIVAL NEWS TATTON PARK 7-9 JULY, 2023

spanish flair

It’s a MasterChef vs Great British Menu showdown in the La Española Chefs Theatre this weekend. See MasterChef champ Tom Rhodes on hosting duties and cooking live, while local GBM favourites Adam Reid of Adam Reid at the French and Stuart Collins from Docket No. 33 share their professional tips.

Island boys Meet Love Island stars the Alberti Twins in the Chefs Theatre, as the two cook up delicious, classic recipes from their family traditions.

After their run as reality TV stars, the pair have turned their love of food into careers as professional chefs. Don’t miss the chance to see the Irresistibly Italian pair in the La Española Chefs Theatre on Saturday 8 July at 1pm.

Lost in the Sunshine Everything is Sweet for Sophie Ellis-Bextor, as she performs songs from her new album Hana at Foodies Festival Exeter, alongside bangers from her back catalogue. The Kitchen Disco star will be headlining the MAH Music Stage on Saturday 8 July, while Scouting for Girls will be performing on Sunday 9 July and Friday Night is a Cocktail & Cabaret extravaganza with tribute act The Abbaholics. www.foodiesfestival.com

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 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 rum cocktails with David Barker, the Barbados Mixologist

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. foodies 17

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

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18 foodies

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FOODIES FESTIVAL EXHIBITORS TATTON PARK 7-9 JULY, 2023 Discover a selection of the Freshly-Squeezed exciting producers and brands instagram.com/ exhibiting at our series of freshlysqueezeduk shows across the country. Cold, refreshing and full of Vitamin C, we make fruit and Boston Shakers ginger lemonades Freshlybostonshakers.co.uk Squeezed on our stand. Come We are Boston Shakers! We and enjoy your freshly made offer delicious cocktails, freshly drink with us today. made, everywhere we go! Our speciality is bringing good vibes FUSCOLUSCO, and energy to events - with VINAZO EN LATA! pumping music and energetic fuscolusco.com bartenders, you will keep You don’t need to crack a bottle coming back for more! to have a cracking wine! High quality wine from Catalonia, Churros2 Ltd Spain. At Fuscoluso, we produce facebook.com/profile. a 250ml can that contains php?id=100009097050582 two glasses of 12.5% white Come along and try our churros Garnatxa, and a magical longand chocolate sauce. Classic lasting moment of happiness.

Spanish sweet treats with rich The high-quality wine is choclate to dip. affordable to everyone and can be enjoyed at any time and at Co-op any place. Have a vinazo on coop.co.uk us!

Come and join us at Tatton Foodies Festival @Coopuk’s Hanton BBQ experience, with live International Ltd cooking from Co-op’s head hanton0102@gmail.com chef Dai. Offering quick & easy We are Oriental Hot food and meal inspiration with Co-op’s Bubble Tea stall holders. We delicious Irresistible Hereford sell very delicate and tasty Beef Burger or a vegan Gro Oriental Dumpling, Spring Rolls, Burger, perfect for Summer Taiwanese Bao Buns as well BBQs. Co-op Members also as popular Bubble Teas with get more with a free glass various flavours. of Prosecco for every burger We have worked in many purchased. festivals such as Hythe Food and Drink Festival, Hythe Life The Finest Fudge Food Festival, Chichester Food Co Festival, Paws in the Park dog thefinestfudgeco.co.uk show, Royal Tunbridge Well Here at The Finest Fudge, Food and Drink Festival and we make the coolest fudge South Glos Food and Drink in the UK. Come and see Festival as well as Pocklington, for yourselves. We have an Howden, Market Harborough, incredible range of flavours Wembley, Cirencester, Thame, for the whole family, from Tenterden, Rochester festival or your classic rum & raisin to an Christmas markets, etc. adventurous Kinderella (that’s Our products have been loved Kinder Bueno & Nutella if you by our customers and many of we’re wondering). The perfect them have come back again sweet treat for yourself, to and again to purchase. share or to gift. Did you miss us We are sure our food and at the show? No worries, find us service will please your festival online thefinestfudgeco.co.uk visitors. www.foodiesfestival.com

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 Not-ForProfit 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. Rich rictotta fillings in a moreishly crispy shell.

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!

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. foodies 19

FOODIES FESTIVAL EXHIBITORS TATTON PARK 7-9 JULY, 2023

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 20 foodies

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.

Pembrokeshire Fudge

Pembrokeshirefudge.co.uk Home-made Chocolate Fudge.

Served in many ways including over 20 flavours of pick & mix including vegan. Lots of other variations of chocolate fudge including fudge pops, fudge cups, push pops, soft spoonable fudge, super soft pouring/dipping fudge, lucky dips, plus much much more.

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 wine. Many of our wines are Organic and

Sustainably made. 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 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 with the Champagne method.

Posh Dogs

instagram.com/posh_dogs_uk With a focus on unforgettable taste, high quality ingredients and supporting high levels of social and corporate responsibility, we offer our customers a diverse menu of the very best hot dogs & fries loaded with high quality toppings. Our locally sourced sausages are made from the finest, high welfare, free range and traditionally reared meats.

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.

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

www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS TATTON PARK 7-9 JULY, 2023 of Colchester Food and Drink Festival, Zoom events, Marketplace Europe. I am selling Japanese and Chinese fusion and I sell Mexican Burritos.

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.

Sam Bratby Art

@sambratby__art Sam went full time with her creative work in 2020 with the launch of her hand drawn Manchester buildings alongside commissions of people’s homes and wedding venues. She is excited to launch this new collection of food illustrations inspired by her Northern upbringing and the question of ‘what’s for tea?’. Sam works both traditionally and digitally but is especially proud of this new tasty menu in watercolour and coloured pencil.

Sea Ridge Distillery

searidgedistillery.co.uk We are a grain to glass distillery, using local wheat to produce our base spirit before using specially selected local botanicals (hand foraged by ourselves!) alongside some of the classics to bring a fresh, locally inspired and interesting twist to a London Dry.

Stella Artois Unfiltered

stellaartois.com/en_gb/ product-range/unfiltered/ Stella Artois Unfiltered, the award-winning taste. Our www.foodiesfestival.com

Belgian brewmasters have honoured the brewing methods of the past to craft this super premium unfiltered lager (ABV 5%). The absence of filtration allows the fresh flavours of Saaz and Mandarina Bavaria hops to burst through for a naturally refreshing taste.

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

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! Uber Eats is the way to order the food you love. Find the best restaurants that deliver. Get contactless delivery for restaurant takeaways, food shopping and more!

Wooden-It-BeNice

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

Zymurgorium ltd

zymurgorium.com Making Every Moment Epic since 2013. Zymurgorium are Manchester’s first registered distillers/bottlers of craft and volume spirits of Gin, Rum, Gin liqueurs. The Zymurgorium name comes from an amalgamation of the word ‘Zymurgy and also Emporium. Zymurgy is the study of scientific brewing and an emporium is a shop that sells various items and trinkets, so therefore, we created Zymurgorium. We have a range of stunning gins, from our Manchester Original, to our ‘sweet shop’ inspired liqueurs, fabulous gift ideas, and 3 incredible Rums. foodies 21

22 foodies

www.foodiesfestival.com

friday 7 July Register for free entry at the Registration Desk by the entrance.

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

la espaÒola Chefs Theatre

Drinks Theatre

1pm Tom Rhodes – MasterChef Champion 2pm Sarah Woods, Britain’s Best Home Cook – Author, Desi Kitchen 3pm Andrew Green – Mottram Hall tom 4pm Eleanor Steafel rhodes – Author, Friday Night Dinner 5pm Jacob Rodriguez Perraro – How to Make Fresh Pasta 6pm Hot Chilli Challenge

Cake & Bake Theatre

12.30pm Charlotte White – King Charles III Tea & Honey Cake 1.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies 2.30pm Chris Waling, Cakes By Noah – GF Lemon Slices 3.30pm Rhiannon Phillips, baking Wild Flour – Raspberry boss Bakewell 4.30pm Naomi Rose AKA Baking Boss – Chelsea Buns 5.30pm Charlotte White with The Abbaholics – Cake & Cabaret ABBA Special

1.30am Joe Wadsack’s Virgin Wines summer selection 2.30pm Shed 1 – Award-winning Lake District gin 3.30pm Plantation Rum – Rum Explained with Joe Wadsack 4.30pm David Barker – Barbados Rum cocktails

LIVE Music Stage 7.00pm 5.40pm 4.50pm 3.50pm 2.30pm 1.30pm 12.40pm

The ABBAHOLICS Oceanview Party Band NGUVU Get Back Britpop Trio Oceanview Party Band Two Ways Home Sheena Shine

the abbaholics

liz burnett

www.foodiesfestival.com

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saturday 8 july 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 Adam Reid – Adam Reid at The French 1pm The Alberti Twins – Love Island twin chefs 2pm Tom Rhodes – MasterChef Champion 3pm Dario Carvalho – 20 adam Stories reid 4pm Dai Llewellyn – Co-op Executive Chef 5pm Tom Rhodes – MasterChef Champion 6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Charlotte White – King Charles III Tea & Honey Cake 12.30pm Naomi Rose, Baking Boss – Chelsea Buns 1.30pm Liz Burnett, Bu Bakes – Peanut Butter Brownies 2.30pm Tehmina Jalil 3.30pm Chris Waling, Cakes

by Noah – GF Swiss Roll 4.30pm Rhiannon Phillips, Wild Flour – Raspberry charlotte Bakewell white 5.30pm Charlotte White – Restoration Cake

Drinks Theatre

12.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer 1.30pm Joe Wadsack’s Virgin Wines Summer Selection 2.30pm Shed 1 – Award-winning Lake District gin 3.30pm 20 Stories – Modern Cocktails 4.30pm VIVIR/El Sueño – Tequila explained with Joe Wadsack 5.30pm David Barker – Barbados Rum cocktails

LIVE Music Stage

7.20pm SOPHIE ELLIS-BEXTOR 6.00pm Oceanview Party Band 4.40pm The Tufty Club 3.20pm Oceanview Party Band 2.10pm Macc Woodfleet 1.00pm Two Ways Home 12.00pm Tom Britpop solo

sophie ellis-bextor

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Kiddy Cook Fizz! Bang! Wallop! Make your own pizza with the science of CO2

24 foodies

www.foodiesfestival.com

sunday 9 july 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 Joe Liptrot – Worsley Park Marriott Golf & Country Club 1pm Thomas Leatherbarrow, TLC Gourmet – Stella Artois Unfiltered stuart Poached Halibut collins 2pm Stuart Collins – Docket No.33 3pm Sean Noonan – Cottons Hotel & Spa 4pm Mariusz Dobies – Borage 5pm Thomas Leatherbarrow, TLC Gourmet – The Perfect Sunday Roast 6pm Hot Chilli Challenge

Cake & Bake Theatre

11.30am Charlotte White – King Charles III Tea & Honey Cake 12.30pm Matt Townley, MOST Bakery – Baking Bread 101 1.30pm Chris Waling, Cakes

by Noah – GF Swiss Roll matt 2.30pm Liz Burnett, Bu Bakes – Peanut Butter townley Brownies 3.30pm Rhiannon Phillips, Wild Flour – Raspberry Bakewell 4.30pm Charlotte White – The End of the Show Show

Drinks Theatre

12.30pm Salcombe Brewery – Innovative and State-of-the-Art Beer 1.30pm Joe Wadsack’s Virgin Wines summer selection 2.30pm Shed 1 – Award-winning Lake District gin 3.30pm Plantation Rum – Rum Explained with Joe Wadsack 4.30pm David Barker – Barbados Rum cocktails

LIVE Music Stage 6pm 4.20pm 3.20pm 2.20pm 1.20pm 12.30pm 11.30am

SCOUTING FOR GIRLS Number 7 Alias Kid Aliens Don’t Ring Doorbells Jordan Phillips Jack and Daisy Sheena Shine

scouting for girls

Kids Cookery Theatre

Sessions at 12pm, 1pm, 2pm, 3pm, 4pm with Kiddy Cook Fizz! Bang! Wallop! Make your own pizza with the science of CO2

www.foodiesfestival.com

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