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.
SMOKED BEEF PASTRAMI ON RYE
Serves 2
4 slices rye bread (or sourdough)
2 generous dollops Thousand Island dressing
4 slices Emmental cheese
10-12 slices R&P Pastrami
2 tbsp sauerkraut (shop-bought if you don’t make your own)
2 tsp butter
4 gherkins, thickly sliced
For the Thousand Island dressing
1 tbsp ketchup
1 tbsp mayonnaise
¼ tsp horseradish
1 splash Worcester sauce
1 splash Tabasco sauce
1 tsp diced shallot
1 tsp diced gherkin
Lay the cheese on 2 of the slices of bread, then layer up the meat, then the sauerkraut and spread the dressing on the other 2 pieces of bread.
Once assembled, heat a frying pan or heavy skillet with a splash of vegetable oil and while the pan heats, butter the outside of each sandwich.
When the pan is hot, carefully lay the sandwiches in the pan (the cheese side down) and allow to toast for 5-7 minutes - you’ll see the cheese starting to melt)
Turn over and cook on the other side for 4/5 minutes or until as toasted and golden as the other side.
Serve with the sliced gherkins and a generous dollop of the dressing and enjoy!
DHRUV BAKER is a MasterChef champion and author. See Dhruv in the La Española Chefs Theatre on Saturday 3rd at 5pm
VIBRANT DUCK SALAD WITH CRUNCHY CHILLI OIL
Serves 2
To marinate the duck:
2 duck breasts (skin on)
2 tbsp light soy sauce
½ tsp dark soy sauce
1 tbsp vinegar
1 tbsp mirin (or sugar)
1 tbsp fish sauce
½ tbsp lime juice
2 inches fresh ginger (pound the ginger to extract the juice or chop finely and squeeze the ginger for juice)
Salt & black pepper
For the salad:
Mixed greens (rocket, shallots, cucumber)
Optional extra vegetables
For the tamarind dressing:
3 tbsp tamarind juice (Dilute 1
tbsp of concentrated tamarind juice with 2 tbsp of water)
3 cloves garlic, finely ground
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp 67 Rangoon Kitchen
Aromatic Crunchy Chili Oil (Use only half a tbsp, depending on your heat tolerance)
3 tbsp warm water
First, marinate the duck. Mix marinade ingredients; coat duck breasts and refrigerate for 2 hours. (take the duck marinade out of the refrigerator 30 minutes before cooking).
To cook the duck, heat a saucepan over medium- high heat. Remove the meat from the marinade and sear skin-side down, until golden. Reduce the heat, then add the marinade and 120ml hot water. Cover and cook for 8 min. Let rest before slicing.
Arrange the greens and any extras for the salad. Make the dressing by combining the tamarind juice, fish sauce, brown sugar, garlic, chili oil and warm water.
To assemble, top the salad with duck, then drizzle over dressing and some Crunchy Chilli Oil and enjoy.
EI ZAR is a passionate Burmese cook and the creator of 67 Rangoon Kitchen
GOA DAAL PALAK
Serves 4 as a sharing dish
50g toor lentils (toor daal)
1 green chilli
1 small onion
1 tomato
2 tbsp vegetable oil
1 tsp black mustard seeds
200g baby spinach leaves
3 tbsp frozen grated coconut, plus extra to garnish
Sea salt
Bring a large, covered saucepan of water to the boil and assemble all the ingredients and other equipment before you begin. You also need a sieve or colander and a wok or a large sauté or frying pan.
Rinse the lentils in the sieve with cold running water, then add them to the boiling water. Return the water to the boil and leave the lentils to boil, uncovered, for 20 minutes, or until they are tender, but still holding their shape.
Heat the vegetable oil over a medium-high heat in the wok. Add the mustard seeds and stir until they pop. Add the green chilli, onion and tomato with FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE BRIGHTON · 3-5 MAY 2025
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group. See Atul in the La Española Chefs Theatre on Sunday 4th at 1pm
Meanwhile, remove the stalk from the green chilli, if necessary, then slice the chilli lengthways. Peel, quarter and thinly slice the onion. Halve and slice the tomato.
a pinch of salt, and continue stirring until the onion is softened, but not coloured. Turn the heat down and leave, uncovered and stirring occasionally, until the lentils have finished cooking.
Meanwhile, rinse the spinach and shake off the excess water.
Drain the lentils, then stir them into the sauté pan. Add the spinach and frozen coconut, season with salt and stir-fry until the spinach wilts. When you take the coconut out of the freezer set aside a little extra for the garnish.
Adjust the seasoning with salt, if necessary. Sprinkle with a little extra coconut just before serving – it will thaw in the residual heat.
PAD THAI WITH KING PRAWNS
Serves 2
2 tbsp vegetable oil
2 cloves garlic, minced 100g king prawns, peeled and deveined
2 large eggs
200g stick rice noodles, soaked with warm water until soft, drained
3-4 tbsp Pad Thai sauce
1 handful beansprouts
3 spring onions, thinly sliced into long strips
1 tsp hot chilli flakes
2 tbsp coarsely ground peanut (optional)
To garnish
3-4 slices red chilli peppers
3-4 coriander leaves
1 lime
Equipment lists:
Cooking hob
A wok or frying pan
A sieve to drain the noodle
General knife, cutting board, spatula, wooden spoon etc.
Heat a wok with half the oil. Add the prawns and garlic and cook, stirring quickly, for 1 min or until the prawns turn pink.
Push to the side and add the remaining oil. Add the eggs and let sit for 30 secs, then scramble until cooked.
Add the noodles, sauce, beansprouts, spring onions, chilli flakes and peanut if using, and cook, stirring continuously, for 3 mins or until everything is hot.
Serve garnished with sliced red chillis, coriander leaves and quartered lime.
CHARIYA KHATTIYOT was the winner of MasterChef 2023 and is the founder of Khao Soi by Chariya. See Chariya in the La Española Chefs Theatre on Saturday 3rd at 12pm
BROWN SUGAR SPONGE
250g light brown sugar
250g butter
250g self raising flour
5 medium eggs
2tsp vanilla
For the filling
400g double cream
250g mascarpone
2tbsp icing sugar
1tsp vanilla
300g cherry jam
For the topping
20g chopped pistachios
Dried petals
MATTY EDGELL was the winner of Great British Bake Off 2023. See Matty in the Cake & Bake Theatre on Saturday 3rd at 12.30pm
Add butter into bowl and cream slightly. Add in your sugar and vanilla then combine until pale, light and fluffy. Give your bowl a scrape to ensure it’s all fully incorporated.
Add your eggs in one at a time and combine between each addition. Once you’ve added 3 of the eggs, add 2 heaped spoonfuls of four to avoid it splitting. Continue adding in the eggs and combine fully.
Add the remaining flour and mix until it’s only just combined to avoid over mixing. Divide evenly between 2 tins, level and bake for 25-30 mins at 160ºC or until skewer comes out clean. Once baked allow to cool fully on wire rack.
To make the mascarpone Chantilly, add the mascarpone, icing sugar and vanilla into a bowl with half of the cream and whisk to combine. Add the remaining cream and whisk to soft peaks.
To assemble, level bottom sponges and add a ½ of the cream. Add the jam, pushing towards the edges of the cream and then top with the second sponge.
Place the remaining cream into a piping bag. Pipe blobs of cream around the edge of the sponge and use a tablespoon to smudge them into the cake.
Continue this process until the cake is covered with cream. Top with the chopped pistachios and petals and serve.
BRIGHTON · 3-5 MAY 2025
TURMERIC MACKEREL
Serves 2
2 mackerel fillets
10g turmeric
3g black pepper
3g cayenne pepper
3g garlic powder
3g table salt
15g olive oil
1 red onion 1
½ bunch Thai basil
½ bunch mint
½ bunch coriander
30ml olive oil 30ml
2g sea salt
Half lime to garnish.
Mix the turmeric, cayenne, pepper and garlic together with the 15g of olive oil and cover the mackerel fillets in this mixture. Leave the mackerel for at least 2 hours, preferably overnight to marinate.
While marinating you can make the salad.
Start by slicing the red onion on a mandolin and putting it in ice water to take the sharp taste away.
Pick all the leaves from the stalks. Keep the stalks to use to flavour a dish in the future. Mix the onion with the leaves, olive oil and salt.
Cut another lime in half and char in a pan.
To cook the mackerel, place on a tray in the oven at 200ºC, skin-side-down for 3 minutes. Remove from oven, turn over and finish under a grill to blister the skin.
Place salad and mackerel onto a plate and squeeze the burnt lime over to finish.
OSCAR KIRKPATRICK is Head Chef at Riddle & Finns in the Lanes. See Oscar in the La Española Chefs Theatre on Sunday 4th at 3pm
CRAB LINGUINE
Serves 2
250g linguine
2 tbsp extra virgin olive oil (plus a bit more to finish)
2 garlic cloves, finely sliced
½ tsp dried chilli flakes (more or less, depending on your vibe)
100g brown crab meat
100g white crab meat
Zest and juice of 1 lemon
A handful of fresh parsley, finely chopped
Salt and freshly ground black pepper
Bring a large pot of well salted water to the boil and cook the linguine according to packet instructions. Before you drain it, scoop out a mugful of the starchy water—it’s liquid gold for your sauce.
In a frying pan, heat the olive oil over medium-low heat. Add the garlic and chilli flakes and cook gently for a minute or two until fragrant without colouring. Stir in the brown crab meat and lemon zest, letting it melt into the oil.
Once the paste is cooked, toss it straight into the pan with a splash of pasta water. Add the white crab meat and gently fold it through. Add lemon juice, parsley, and season well with salt and pepper.
Serve with a drizzle of extra virgin olive oil.
Tip: This dish is also lovely with some additional seasonal vegetables, summer favourites such as asparagus and courgette go beautiful with the crab and can be added at the same time as the brown crab meat.
TOM RHODES is a MasterChef Champion. See Tom in the La Española Chefs Theatre on Monday 4th at 5pm
FESTIVAL LA ESPAÑOLA CHEF’S
· 3-5 MAY 2025
ROAST CHICKEN, NDUJA DASHI BUTTER, ARTICHOKE & COURGETTE SALAD
Chicken - thighs, breasts or a whole chicken all work, along as it is skin on!
For the sauce
200g nduja
150g salted butter
1 tbsp dashi powder
400ml water
1 tin chickpeas or any cooked beans
Tip of a teaspoon of xantham gum
For the salad
2 courgettes
1 fennel bulb
250g cooked artichokes
1/2 white onion
Mint
Parsley
Basil
Chives
Dill
Salted or pickled anchovies
Capers
Your favourite olives
Parmesan or any other hard cheese
Extra virgin rapeseed oil
Fresh whole lemon
Salt
Ideally you should brine your chicken overnight (60g sugar, 40g salt 1l water). Rinse and dry uncovered in your fridge for at least 24hrs.
Bring chicken up to room temperature before cooking. Cook in a preheated oven at 190ºC until internal temp reaches 70ºC (use a probe to check).
For the sauce, bring the water up to a simmer and dissolve the dashi powder. Add the nduja and butter and simmer for 5 mins. Add the xantham gum. Blend on high for 30 seconds to emulsify.
Add mixture back into pan plus chickpeas or beans, season with salt and lemon if needed and cook for a further 5-10 mins on very low heat. Set aside until ready to serve.
For the salad, very finely slice all vegetables. Pick all the herbs and keep them whole. Roughly chop anchovies, capers and olives. Toss everything together, dress with lemon zest and juice, olive oil and salt. Leave to sit for 5 mins. Top with grated cheese.
To serve, carve chicken, season with salt and lemon. On to a large plate, add the chicken and dress with the warm sauce.
Serve salad in a bowl on the side. Get stuck in.
WILL DENNARD is a Chef-Patron of Med in the Lanes. See Will in the La Española Chefs Theatre on Saturday 3rd at 1pm
· 3-5 MAY 2025
CHOCOLATE ORANGE KNOT BUNS
Makes 12
100g milk, heated to 25-30°C
1 medium egg
20g fresh yeast, crumbled (or
10g fast-action dried yeast)
250g strong white bread flour, plus extra for dusting
35g golden caster sugar
1 tsp salt
35g room-temperature unsalted butter, broken up into pieces
For the filling
50g room-temperature unsalted butter
40g golden caster sugar
finely grated zest of 2 oranges
50g dark chocolate, chopped
For the icing
Juice and pulp of 1 zested orange (used earlier)
About 300g icing sugar
For the topping
50g pumpkin seeds
Pinch ofsalt
50g cacao nibs
50g pearl sugar nibs
In a large mixing bowl, whisk together the milk, egg and yeast with a balloon whisk until the yeast has softened.
Add the flour, sugar and salt, then mix with a dough scraper until the mixture starts to come together into a rough dough. Add the butter and dimple it into the dough with your fingertips.
Turn your dough out onto a clean work surface and knead your dough without any additional flour for 10 minutes. It will get sticky, but be patient, using your scraper to tidy up every once in a while, and the dough will come together.
Shape the dough into a ball and place it back in the bowl. Sprinkle the top with a little flour, cover with an upturned bowl and rest at room temperature for 1½–2 hours.
Meanwhile, in a mixing bowl, beat together the butter, sugar and orange zest with the silicone spatula (or handheld or stand mixer) until aerated and super-soft so that it’s easy to spread. Set aside
Line 2 large baking trays with baking parchment.
Dust the work surface well
with flour and use your dough scraper to turn the dough out upside down onto it, sticky side up.
Dust the top of the dough and press it flat with your fingertips, then roll it out with a rolling pin into a 35cm square.
Use your dough scraper to spread the filling evenly all over the dough, right to the edges. Sprinkle the chocolate all over the filling as evenly as you can, then press down with your palms to stick it to the filling. Fold the dough in half from the top edge and press gently with your palms just enough to flatten slightly, neaten it up and stick the halves together.
Use a knife or dough scraper to cut the dough vertically into 4 wide strips. Then cut each strip into 3 more strips, one per bun.
Working with one at a time, hold a strip of dough at each end and carefully stretch it lengthways and twist it. Wrap one end round the other in a circle twice, then pass the end of the strip underneath and finally wrap it once more over the top. Tuck the end underneath. It’s not essential
that you do your knots exactly like mine, so feel free to have a play, but you’ll find that doing them the same as each other makes a big difference to the overall look of your rolls.
Place the buns on your lined trays with plenty of room inbetween them to expand. Cover your buns loosely with cling film dusted with flour and rest for 1–2 hours until risen and lighter, softer and much more delicate to the touch.
Towards the end of resting, preheat your oven to 180°C fan with 2 shelves in the middle and a deep roasting tray on the oven floor. Half fill and boil a kettle.
Place your baking trays on the oven shelves and carefully pour the hot water into the tray below. Bake your knot buns for 10–15 minutes until golden. Slide a knife underneath and lift a bun, and if the underside is golden, then it’s ready, but if it’s still a little pale, return it to the oven for 2 minutes at a time until they are done.
Let the buns cool on a wire rack. Weigh the orange juice and pulp, then multiply that number by 4 for your quantity of icing sugar. Mix together in a bowl until thoroughly combined.
Toast your pumpkin seeds in a small, dry frying pan over a medium heat until they start popping. Keep toasting for 30 seconds or so and add the salt, then sprinkle with just enough water to sizzle and dissolve the salt so that it will stick to the seeds – too much water and your seeds will boil and become chewy. Cook away the water and dry out the seeds, then continue to toast until golden. Tip out onto a plate to cool.
Mix your toasted seeds with the cacao nibs and pearl sugar in a bowl.
Working with one at a time, first dunk a bun upside down into the icing, lift it out and allow any excess to drip back into the bowl before dipping it into your topping mixture. Place it upright back on the wire rack and rest until the icing dries and goes crunchy.
JACK STURGESS is an author and Sunday Brunch star. See Jack in the Cake & Bake Theatre each day of the festival
From Bake With Jack: Bread Everyday by Jack Sturgess, Ebury, £26
HONEY CAKE WITH POACHED PEAR COMPOTE AND CORIANDER ICE CREAM
Serves 6
For the honey cake
140g icing sugar
50g ground almonds
50g plain flour
170g egg whites
100g butter
15g honey
7g baking powder
For the coriander ice cream
250ml milk
250ml double cream
100g picked coriander
90g caster sugar
5 egg yolks
Coriander cress or sprigs
For the poached pear
6 Williams pears
500ml water
200ml white wine
150g caster sugar
For the roasted pear puree
6 Williams pears
STEVEN EDWARDS is Chef-Patron of .etch. See Steven in the La Española Chefs Theatre on Sunday 4th at 5pm
For the ice cream, blanch the coriander for 30 seconds in boiling water and ice bath before squeezing dry with a jay cloth. Heat the milk and cream gently in a saucepan until simmering
While waiting, whisk the yolks and caster sugar until pale. Pour the heated cream and milk over the yolks and sugar and whisk before adding back to the pan.
Whisk on a low heat until the custard coats the back of a spoon. Leave to cool before adding the blanched coriander. Blitz until smooth and transfer to an ice cream machine.
For the honey cake, brown the butter by heating and whisking until brown flecks appear (beurre noisette). Transfer to a cool saucepan and set aside until cool.
Preheat the oven to 160ºC. Mix the dry ingredients together to combine. Whisk in the egg whites and honey before adding the cooled brown butter. Mix to combine into a batter.
Split the mix into muffin moulds (about 75g in each one). Cook at 160ºC for 25-30
minutes until golden and cooked. Leave to cool.
For the roasted pear puree, cut the pears in to quarters and roast at 180ºC for 45 minutes until dark brown and sticky. Blitz in to a puree before passing off through a fine sieve.
For the poached pears, heat the sugar, water and wine. Peel the pears before adding to the liquor. Gently poachat about 95ºC for 1 hour until tender.
Remove from the heat to cool before dicing and mixing with the roasted pear puree, 1 part puree to 2 parts diced pears. Finish the honey cake by cutting out the middle of the cake with a circular cutter.
Save the cake middle and break down in to breadcrumbs before baking at 160ºC for 5-10 minutes to create a honey cake crumb.
To plate up, gently reheat the honey cake in the oven and the compote in a saucepan. Fill the honey cake with the compote and add the crumb over the top.Add a scoop of coriander ice cream before adding the coriander cress.
Back to school
Kids and grown-ups can learn and cook at masterclasses hosted by celebrity chefs every day of the festival. In the International Cook School, join Nigel Brown and learn how to make Lobster Risotto, Moroccan Lamb or Thai Red Curry Chicken. Take what you make home with you for just £25 per session. Meanwhile, the kids can cook too, in the Prept Kids Cook School hosted by MasterChef: The Professionals star Chloe McCoy. In these free sessions in association with healthy eating charity Prept Foundation, the little ones will have a chance to learn a simple recipe and have fun with food.
A taste of the top
Join Fabulous Food Finds our all-new Tasting Theatre and experience the latest and greatest flavours. Choose from Cheese and Perfect Pairings, Hot and Spicy, Top Food Trends, Indulgent Sweet Treats, a Mystery Tasting or book in for all five. Tickets are just £5 for a guided tasting session with product selected by Great Taste judge Katy Truss.
All about tonight
Boogie over to the MAH Music Stage for a fabulous live performance from chart topper Pixie Lott on Saturday 3rd May. She’ll be singing a selection of her greatest hits and tracks from her latest album, ‘Encino’. Mama Do! head along and join the other Boys and Girls celebrating music, magic and love.
Guess who’s back
La Española is proud to sponsor the Chefs Theatre at Foodies Festival 2025 for the third year running! Get ready for 14 festivals packed with top chefs, incredible flavours, and mouthwatering demos! (eye-watering too, if you dare join us for our infamous Chilli Challenge!) As Spain’s oldest olive oil brand (est. 1840), La Española has been bringing 100% Spanish olive oil to UK kitchens since 2016. You’ll find them in Morrisons, Sainsbury’s, Tesco, Waitrose, and Ocado - ready to add authentic Spanish flavour to your cooking. Come see them in action, experience the best of the UK foodie scene, and get inspired! laespanolaoliveoil.co.uk
Shut up and dance
Get down and boogie at the Silent Disco with top party tunes to keep you dancing. Featuring retro faves and recent bangers, it’s sure to be a great time for just £8 per session.
Turn up the heat
Dragon’s Den success story Lumberjaxe are back at Foodies and showing off their unique brand of fire and BBQ cooking. Head along to the Fire Stage to see tasty demos including Fire Cooked Louisiana Cajun Chicken Pasta, Hot Buffalo Chicken Tacos with Pico De Gallo, Planked Moonshine Chalk Stream Trout with Mango Salsa, Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes, and Backyard Hunter’s Chicken Nachos.
FESTIVAL EXHIBITORS BRIGHTON · 3-5 MAY 2025
Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.
67 Rangoon Kitchen
67rangoonkitchen.com
67 Rangoon Kitchen is passionate about crafting delicious, high-quality food products that bring bold flavours and authentic tastes to your table, inspired by heritage recipes. Our signature Crunchy Chilli Oil is carefully made to capture the natural heat of chilli, the rich umami of shiitake mushrooms, the subtle sweetness of fresh shallots, and the satisfying crunch of garlic.
Anikin Ltd
t/a KatKin
katkin.com
For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. KatKin’s Fresh Food is made using 100% human-quality meats, gently cooked, and then frozen for freshness. Recipes are designed by a Board-Certified Vet Nutritionist® to be complete and balanced. All recipes are perfectly portioned for your cat’s daily nutritional needs and delivered to your door.
Araxos LTD
araxosfoods.com
Cold food, olives, baklava, Turkish delight and cashews.
Bake & Brew Wales
@bakeandbrewwales
Freshly cooked waffle stix with a choice of hot sauces, a range of toppings and an option of fresh Mr whippy ice cream as a side. All cold drinks are available.
Black Bee Honey
blackbeehoney.com
Black Bee Honey is a B Corp and collective of beekeepers producing single origin, 100% British honey. The beekeeper and hive location is on every jar. 2% of sales create wildflower meadows, a vital habitat for pollinators.
Boba’s Plants
bobasplants.com
Readymade gardens for your carefully crafted Boho Home! Purveyor of surreal shrubs, contagious succulents and incredible cacti, matched to their creative planter pot, providing perfect placement for any avid, adventurous or first time plant parent.
BRIXWORTH SPIRITS (TSPC)
brixworth.world
An amazing blend of premium
Gins, Rums and Vodkas which are designed to be drunk as a part of an incredible cocktail or neat. Smooth as Silk.
Cakes by Jade
@cakesbyjade1
Cakes by Jade is a small family bakery based in Gorseinon, and was established by Jade in 2015. Every bite is home made with love, packed with flavour, indulgence and just the right amount of sweetness. Whether you’re after a fudgey blondie, fluffy cupcake or a moreish brownie, Jade’s got you covered.
Callaloo Corner
Ltd
callaloocorner.com
Hampshire-based producers of Caribbean inspired home-made vegan-friendly sauces created from natural ingredients, using fresh fruit, vegetables & herbs. Available in 5 flavours: a Spicy Pineapple BBQ Sauce, and 4 hot sauces - Mango & Apple, Beetroot & Tamarind, Chayote & Tamarind and Papaya & Carrot.
Caton Rum Punch
catonrumpunch.com
@CatonRumPunch
We provide delicious homemade Caribbean rum punch in various satisfying flavours. It definitely goes down a treat!
Celtic Spirit Co
celticspirit.co.uk
Award winning liqueurs and spirit made on the Isle of Anglesey
Chef Bernies Sauces
chefberniesauces
Local Artisan Sauce producer, Chef Bernie is originally from the Caribbean and makes his sauces in the tradition of, natural, no artificial ingredients or thickeners, vegan and gluten free. His sauces range from Mild to Extra Hot so there is something for all the family.
Cherish Studios
Photography
cherishstudioslondon.com
On-site studio-style portrait photography of dogs and their owners.
Cherish Studios
Photography
cherishstudioslondon.com
Onsite portrait photography of you and your dog, T-shirts and other doggy merchandise for sale.
Cherry Tree Pre-
serves
@cherrytreepreserves
Discover the UK’s most awarded, handmade chutneys, jams, marmalades & curds. We also offer other artisan products, including premium
cheeses & crackers. Our preserves are crafted with care on our salsa-accredited premises, ensuring the highest standards of quality and taste.
Chickies Scotch
Eggs
chickies.co.uk
Fed up with burgers and pasties? Try something different! Multi award winning scotch eggs back again at the Foodies Festivals. A classic treat like you’ve never experienced before!
Chock Shop
chockshop.co.uk
We sell delicious hand-made, hand-decorated chocolate brownies with fifteen different flavours and toppings including some vegan and gluten free options. These can be beautifully boxed up to take home or served with warm chocolate sauce, cream and strawberries.
Cocktails At Home
UK
cocktailsathomeuk.com
Cocktails At Home are a UK leading producer and supplier of premium pre-mixed cocktails. We offer the largest range of pre-mixed cocktails in the UK. We are a carbon neutral and 5-star Trustpilot rated company and each one of our 55 different cocktails and mocktails are
· 3-5 MAY 2025
vegan and allergen-free. Most of our cocktails are low calorie too! We quite literally have something for everyone. You’ll only ever find premium branded spirits and real 100% fruit juices not from concentrate (no citric acid replacing real lemon juice here) and despite containing no added preservatives, all of our cocktails have a 12-month shelf-life.
Cocoa Conscious
cocoaconscious.co.uk
Cocoa Conscious is a small business making great tasting sustainable chocolate. They use all fair trade and organic ingredients, and their packaging is recyclable and plastic-free.
Costco costco.co.uk
Costco is a membership warehouse club, dedicated to bringing our members the best possible prices on quality brand-name merchandise. With hundreds of locations worldwide, Costco provides a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one. Membership is available to individuals over the age of 18 years who meet the criteria requirements. All memberships
· 3-5 MAY 2025
include 1 complimentary card for a spouse/partner. Please see a membership representative for more information.
Croci
Collective croci.co
Croci Collective Ltd is a direct marketing agency specialising in face-to-face, telemarketing, and promotional campaigns. They offer bespoke service packages for clients and have a presence at major events in the UK.
DedBest Distillery LTD
dedbestdistillery.com
The DedBest Distillery is located deep in the Sussex countryside. Our beautiful booze workshop is placed in the old Mill Room on Crockstead Farm, a few moments north of Lewes. The rolling countryside, beautiful wildlife and friendly locals make it the ideal situation to form our exciting recipes for your enjoyment. We offer Hibiscus & Lemongrass Gin, Charcoal Filtered Vodka & a range of delicious liqueurs. GINgerbread, Strawberry, Cucumber & Basil and our new Banana Rum Liqueur.
Downham Cider
@downhamcider
We continue to only use locally sourced apples. We don’t add
anything else in our cider. We simply press the apples and let wild yeasts work its magic and allow the crisp, fresh and refreshing flavour to develop.
Doreens Jamaican
Homemade Rumcakes Ltd
doreensjamaicanhomemaderumcakes.co.uk
Doreen’s Jamaican Homemade Rum Cakes, a Black-owned London business, crafts authentic Jamaican desserts using premium Caribbean ingredients and family recipes. Since 2018, we’ve offered traditional rum-soaked fruit cakes, brownies, and sponge cakes, including vegan and gluten-free options, at markets and online.
Doughnotts
doughnottsofficial.com
Doughnotts started in 2015 in the family kitchen with £10 and a wok! We have continued to grow across the Midlands and our handmade doughnuts are definitely the best around! We have multiple stores and kiosks, stock Lincolnshire Coop and have our Doughnotts Delivered online service. We are constantly creating new flavours for our monthly menus to go alongside our classics, of which we have both Vegan and Vegetarian options.
Drip Drop Bake Stop
@DripDropBakeStop
Drip Drop Bake Stop specialise in a variety of 9 brownies, 11 varieties of cookies, old school sprinkle cake, 6 varieties of rocky road, 5 varieties of cookie pies, 2 varieties of farmhouse sausage rolls all home baked with the wow factor. We have attended many shows and we can be viewed on our Facebook & Instagram page where our online shop will be coming soon.
Dust Bros
dustbros.co
We are Dust Bros, where flavour meets craftsmanship. We are passionate about creating handcrafted seasoning mixes using the finest herbs and spices from around the world. Our mission is to elevate your culinary adventures with unique, bold, and delicious blends that transform everyday meals into unforgettable experiences. Our seasonings are free from artificial additives, preservatives, and excessive salt or any refined sugarsensuring that you can enjoy vibrant, wholesome flavours guilt-free.
Eatons Mess
@eatons_mess
Homemade French macarons, variety of flavours and colours,
all presented in beautiful boxes.
Edgie Eats Ltd
edgieeats.com
Edgie Eats is an independent bakery and cafe based in the heart of Bristol. Founded by Hannah ‘Edgie’ in April 2022, at the age of just 21, the business has grown from a market stall to a thriving wholesale bakery business supplying over 30 locations across Bath and Bristol, including four Universities, as well as running regular market stalls at farmer’s markets and festivals. Alongside this, Edgie Eats opened their first physical location in April 2024 in Westbury Park in Bristol. Edgie Eats creates a range of homemade tasty treats including brownies, blondies, rocky road, cookie pies, cakes and more.
English Spirit
Distllery
englishspiritdistillery.com
We are an award-winning distillery that produce spirits, liquors from scratch.
Flavour Bakehouse
@flavourbakehouse
I am thrilled to introduce my business to you, where we specialise in creating mouthwatering baked goods known as Curly Cones! Inspired by the
traditional Eastern European ‘Chimney Cakes’ our Curly Cones are a delicious treat that combines fresh ingredients and tantalising flavours. Proved, Baked and rolled fresh on the day for customers to view. Covered cinnamon sugar or vanilla Sugar and filled with strawberries or chocolate brownies , choice of flavoured ice cream, sauces and fresh whipped double cream. To clarify these are not cakes. They are a dough/pastry. Rolled and wrapped around a wooden cylindrical and placed on a rotating grill , coated whilst hot- Cooled then filled.
Foodhub
foodhub.co.uk
Foodhub is the go-to app for easy takeaway ordering, offering a mix of local gems and big-name brands. With exclusive deals, a wide variety of meal options, and delivery straight to your door, you can enjoy your favourites cheaper, faster, and more conveniently than ever before—all in one app.
Freddie’s Flowers
freddiesflowers.com
Experience the magic of Freddies Flowers. Fresh stems in bud straight from our growers, delivered to your door, promising long lasting joy with each delivery. Discover a
world of floral wonders, with seasonal surprises every time. From arranging tips to fun floral facts, immerse yourself in the beauty of flowers, one delivery at a time.
Fruitology Sussex
fruitology.uk
Fruit Infusions for alcoholic spirits. Simply infuse with vodka, gin or rum. Leave for 3 weeks then enjoy with a mixer, add to Prosecco or use in a cocktail.
Get Juiced!
@getjuicedbar
Get Juiced Bar has been juicing Tooting Market for 11 years with cold-pressed, never HPP juices, smoothies, cane juice, smoothie bowls, and fresh coconuts. 100% plant-based, made fresh to order, and packed with real fruit, roots, and superfoods—no shortcuts, just flavour, function, and feel-good fuel in every cup.
Good Wines
@goodwines.co/
Good Wines is a Manchesterbased natural wine startup on a mission to ditch the snobbery and get people drinking great wines—without all the additives. After a year of selling across the UK, we’ve learned what people love—now, we’re launching our first Good Wines bottles here at Foodies Fest!
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Gower Bakery
@gowerbakery
Gower Bakery offers exquisite, handcrafted artisan macarons made by a trained pastry chef with Michelin star kitchen experience. Each macaron is carefully handmade using the finest ingredients, ensuring perfect texture and flavour. Experience the luxury of delicate, handmade treats, where passion and precision come together creating both classic and modern flavours!
Greedy Boyz
@greedyboyz24
American smash burger,
Gypsy Spirits UK
gypsyspirits.co.uk
From across the pond, Gypsy Spirits has officially landed in the UK! Introducing a bold new era of award-winning premium spirits that are gluten-free, non-GMO and distilled 7 times. Additionally, we offer GlutenFree RTDs with 0 sugar, 0 carbs and 8%. A reputation for exceptional quality, unparalleled smoothness and adventurous spirit, Gypsy Spirits is redefining what it means to drink premium.
Happy Dumpling 365
happydumpling365.co.uk
We specialise in traditional Chinese cuisine, using a 100-year-
old family recipe. Our menu centres around homemade dumplings, but we also offer bao buns, crispy spring rolls, traditionally Chinese crepes and bubble tea, providing a taste of classic flavours at every event.
Hawkstone
hawkstone.com
Hawkstone is the UK’s fastestgrowing beer and cider brand, producing award-winning British drinks. Founded in 2021 by the Cotswolds best brewer Rick and the Cotswolds worst farmer Jeremy Clarkson, Hawkstone is named after an ancient Neolithic stone that stands proudly as an icon next to Diddly Squat farm. Our range now includes a selection of premium beers and ciders, and we’re proud to #BackBritishFarming.
Hello Yummy Box
helloyummy-box.com
Love trying new snacks and tasty treats? At Hello Yummy Box, we’re all about bringing delicious surprises right to your doorstep every month! It’s the perfect way to discover unique goodies and classic favourites. And the best part? You’ll save a few quid too - our boxes always include contents worth over £35. So go on, treat yourself to a little taste adventure!
Hygge Confectionery
hyggeconfectionery.com
A family team bringing together Patisserie Chef qualification, a passion for chocolate, and Danish heritage to produce inspired chocolate creations. Their handmade artisan Chocolates, with fillings of ganaches or caramels using pure fruit purees and fresh herbs and spices, make perfect gifts.
Istanbul BBQ
istanbulbarbecue.co.uk
Istanbul BBQ brings delicious flavors that have been loved for years on the hot streets of Istanbul to London. Classic kebabs such as chicken shish and lamb shish. Experience the modern interpretation of Istanbul’s traditional flavors!
JAZZ Apple
jazzapple.com.uk
Perfectly sized and just right for on the go, at school, around home, or in the office, a JAZZ apple is tangy-sweet, refreshing and the ideal snack apple.
Jonblackpottery
@Jonblackpottery
Wheel thrown studio pottery. On sale will be coffee and tea cups, small bowls from dipping to cereal. All functional and food safe glazes. Prices from £10-£40 and multi buy offers.
Joy Spread
joyspread.co.uk
Artisan dessert spreads based on our favourite gelato flavours, perfect for spreading, drizzling or just eating with a spoon!
Khao soi by Chariya khaosoibychariya.com
Khao Soi by Chariya team and I are hitting the road! We’re bringing our food to you, so you can enjoy our dishes without having to travel to the restaurant. Stay tuned to see if we’ll be coming to a location near you!
Korean Corn Dog
@greenwich_corndog
Our Korean corn dogs blend traditional flavors with a modern twist, featuring fillings like pork sausage and mozzarella. Coated in sweet batter and crispy panko breadcrumbs, they offer a delightful crunch and fluffy interior. You can customize with various dipping sauces from non-spicy ketchup to super spicy Korean buldak sauce; making these sweet and savoury treats a fun and affordable favourite.
La Dolce Vita Pasticceria HomeMade LTD
@pasticciereladolcevita
Italian patisserie,fresh cake gluten-free products.
La Terra Bakery
@laterrauk
Nestled in west London, La Terra is a home-based haven for gourmet indulgence. With a passion for artisanal baking and an eye for detail, we specialise in crafting exquisite New Yorkstyle cookies, rich, velvety brownies, luxurious milk cakes, and bespoke celebration cakes. Every creation is thoughtfully handmade in small batches, using only the finest ingredients to ensure exceptional flavour and quality. Whether you’re marking a special occasion or simply indulging in life’s sweeter moments, La Terra brings elegance, warmth, and a touch of decadence to every treat.
Louise Tomlins Ceramics
louisetomlinsceramics.com
Wheel thrown stoneware pottery, made with a focus on the kitchen, eating and drinking. Designed to be used everyday but still feel special!
Lowes Soft Drinks
lowessoftdrinks.co.uk
Lowes Soft Drinks is a family run business established in 1890, continuing to bring a touch of your childhood into your ife, with a flavour for every taste and for everyone to enjoy, whether it’s as a soft drink or as a mixer to your favourite tipple.
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Lussa Gin
lussagin.com
Lussa Gin is made by 3 women on the Isle of Jura using 15 botanicals they can grow or gather from the island’s hills, coast, woods and gardens. Uniquely they freeze them to create an award winning, aromatic, small batch gin.
Mad Squirrel Brewery
madsquirrelbrew.co.uk
We are Mad Squirrel; an innovative, contemporary brewery based just outside of London at the foot of the Chiltern Hills. Serving a range of 8 different beers at Foodies from lagers, pales, IPA’s, sours and stouts.
Marshall&Co
marshallandco.co.uk
Marshall&Co is a Birmingham craft chocolate brand, making premium bean-to-bar chocolate that’s 100% vegan and glutenfree. We ethically source the finest cacao, crafting rich, pure flavors without compromise. Whether you’re a connoisseur or simply love great chocolate, our handmade treats are designed to delight.
Mercedes-Benz Of Cardiff & Newport
sinclairmercedes.co.uk
The home of Mercedes-Benz
in South Wales - Part of the Sinclair Group, Representing the most prestigious brands in the industry and operating from the most illustrious, state of the art dealerships in the UK. A family-run business with more than 80 years’ experience and with its people at the heart of its success.
Modern Art
Distillery
modernartdistillery.com
Modern Art Distillery brings together award-winning, premium craft distilled spirits and emerging artists, whose artwork appears on the bottle labels. The range comprises Blueberry & Bergamot Gin, Strawberry & Honey Spiced Rum, Watermelon & Thyme Vodka and a London Dry Gin - beautiful bottles, inside and out.
Moorend Road
Distillery
Instagram @number52gin, Facebook: @moorendroaddistillery
We are a small distillery making small batch craft gins with a twist! All or our gins are distilled by us in our traditional still at our home in Yardley Gobion. They bring together a blend of botanicals and fruits that we think will surprise you and you’ll love.
Myriad May Permanent Jewellery
@myriadmayjewellery
Myriad May is a jewellery brand specialising in permanent welded pieces that celebrate you! Offering timeless, custom-fit chains in gold and silver, we create meaningful, forever keepsakes. With a focus on craftsmanship and experience, Myriad May turns moments into wearable memories.
NaakaaThe Foodies Corner
naakaa.co.uk
World fusion street food.
Nana Rose
nanaroserumpunch.com
Dive into paradise with Nana Rose’s rum punch! Each sip is a tropical escape, blending rich flavours and a splash of sunshine. Perfect for sunny days or cozy nights. Treat yourself and get a taste of bliss—your taste buds will thank you. At Nana Rose Rum Punch, we’re thrilled to bring you a taste of paradise no matter where in the world you are. Our expertly crafted rum punch is ideal to be enjoyed on its own, with or without ice. Our blend gives you a smooth, balanced experience without giving up on the richness and complexity of flavour that we all love. We use
carefully sourced ingredients to ensure a perfect flavour to liven up any occasion.
Nanny Wendys Fudge Kitchen
nannywendyskitchen.co.uk
Artisan Handmade Cornish Crumbly Fudge.
Natural Animal Nutrition Limited
naturalanimalnutrition.com
Your dogs will love our selection of natural treats. If you care about your own diet then check out our amazing natural offerings for your pooches. Using human grade ingredients we offer a range of dried and frozen treats and meals which not only taste great but also support health and wellbeing.
Necropolis Spirits necropolisspirits.com
Necropolis Spirits began with two friends, a love for spiced rum, and a bold idea—could we make our own? With no industry experience, we created our award-winning debut, Deid Merchant Spiced Rum. Now, we’re gearing up to release a new aged spirit, sharing our passion for exceptional spirits.
Noble Banana Games
Noblebanana.com
Noble Banana creates playful,
original games for people who love food, fun, and fast-paced storytelling. Our featured game, Trial by Fire, is a food-themed party card game where players pitch wild recipes to win over discerning critics. Easy to learn, endlessly replayable – perfect for festivals, dinner parties, and gifting.
Not Just Gin
notjustgin.com
Not Just Gin is a beautiful vintage horsebox bar which specialises in serving crafted cocktails and local artisan gins from Kent & Sussex.
Novelty Catering
noveltycatering.com
Novelty Catering brings exciting food experiences to events with our unique catering units. We offer a fun array of menu options that engage and delight guests while providing exceptional service
Nuii Ice Cream
nuiiicecream.com/en/ Every Nuii ice cream uses the smoothest creamiest dairy, encased in indulgent chocolate. We value substance over looks and the perfection of the imperfect, so all our ice creams are bursting with exciting textures and flavour. Introducing Nuii, inspired by discoveries on our journeys around the world.
Nuii is a relatively young brand, entering the UK market around 5 years ago. Nuii ice creams are deliciously indulgent, inspired by the taste of adventure and flavours from across the globe. We are proud to support Wildark, working together to help protect the worlds wildest places. We are currently supporting the Koala Rewilding Project in Australia – After the devastating bushfires and floods which have occurred in recent years, Koalas are now endangered. The aim of the project is to protect habitats and pioneer the Koala species recovery.
Organika Gems
@OrganikaGems
Crystals, minerals, fossils, jewellery, we have it all!
Panda Catering Ltd
panda-catering.co.uk
Freshly cooked Chinese food.
Pearl Milk Bar
pearlmilkbar.co.uk
Hertfordshire’s favourite independent bubble tea store. Infamous for their premium drinks and creative flavours, the inclusivity of the drink has provided an unforgettable experience to people of all ages, ensuring there’s something for everyone. From traditional milk teas to exclusive innovations, Pearl Milk Bar is guaranteed to
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give you a new perspective on bubble tea!
Perfect Tipple
perfecttipple.com
Shake to Wake Toffee Vodka delivers smooth, rich caramel notes with a warming kick. Fogoso Wine Cocktail dazzles with vibrant fizz and fruity elegance. Both offer a luxurious drinking experience—bold, playful, and indulgent. Perfect for lively nights and sparkling celebrations, they bring a touch of flair to any occasion.
Pilgrim’s Drinks
pilgrimsdrinks.co.uk
A specialty drinks producer from St Andrews, Scotland. Boasting a wide selection of spirits including gin, rum & fruit liqueurs.
Poppys Pineapples
@poppyspineapplesevents
A fun and funky cocktail bar selling fresh fruit cocktails, mocktails and healthy smoothies all served in real pineapples and watermelons. As well as fresh pineapples chunks. We have a wide variety of drinks so there is something for everyone!
Purbeck Ice Cream
purbeckicecream.co.uk
We make real dairy ice cream, fruit sorbets and plant based
alternatives. Always egg, nut and gluten free, made here on our farm in Dorset.
Renegade Brewery
renegadebrewery.co.uk
We’re all Renegades, Misfits and Adventurers at heart, and that’s what our brews reflect. Whether you want you want a timeless classic or a something maverick to challenge your taste buds, there’s a space at Renegade’s bar for all.
Rockfield Spirits rockfieldspirits.co.uk
Welcome to Rockfield Spirits an exciting new distillery in the heart of Hereford cathedral city! A city known for its cider production and close proximity to the picturesque countryside.
RoniB’s Kitchen Ltd
ronibkitchen.co.uk
At RoniB’s Kitchen, we bring to you the bold and complex flavours of the Philippines. Our products are lovingly recreated from family recipes and my own memories of home. Made with the best local and Southeast Asian ingredients, our products are all-natural and free from artificial flavourings, colourings and preservatives.
Sangria Guyzzz
@mamamiabysangriaguyzzz
Sangria Guyzzz is your go-to
destination for refreshing, handcrafted sangrias bursting with bold flavors. We blend premium wines, fresh fruits, and unique infusions to create the perfect drink for any occasion. Whether you’re partying or unwinding, our sangrias bring fun, flavor, and good vibes in every sip!
Sasha Ray Art sasharayart.com
I am a local mixed media artist. I will be bringing with me bold and colourful art that will make you smile. My art ranges from much loved characters such as Star Wars, Marvel and Anime to music icons like Taylor Swift and Bowie to Manchester bee, music and football art. You can pre order to collect at the festival via my website or browse on the day for original paintings, prints and coasters.I do bespoke commissions.
Sloshies
@sloshies.uk
SLOSHIES are bringing the freshest frozen cocktails to Foodies Festival! On the menu, we’ve got Frozen Margaritas, Pornstar Martinis, and Strawberry Woo Woos—the ultimate refreshment for hot summer days. For those under 18, non-drinkers, and designated drivers, we also offer non-alcoholic Pornstar Martinis,
so everyone can enjoy a taste of summer! Come and grab a SLOSHIE!
Soapetc
soapetc.co.uk
Soapetc - transforming plant and earth elements to feed your skin. Handcrafting small batch, artisan soap using the traditional cold process technique. Hero ingredients include shea, cocoa and mango butter, Himalayan salt, clays, charcoal and essential oils. Everything is vegan friendly, palm oil free and has no added plastic or chemicals.
South Paddocks
Ltd
southpaddocks.co.uk
Award winning farm produce handmade by us on our small farm, using our own rare breed pork and goat meat.
Spice Realm
spicerealm.com
Spice Realm transforms your day with our wellness drink blends and super healthy chocolate. Enjoy innovative beverages (from sugar free matcha to mushroom coffee) packed with nutrient-rich ingredients, designed to energise and delight. Visit our stall and experience a fusion of flavour and wholesome indulgence that supports a balanced lifestyle.
SummerSkye Photography
@SummerSkyePhotographyUK
We are a Pet and family portrait studio in the gorgeous Hampshire countryside. Specialising in dogs, new born and maternity photography. Come and find us for a photo of your pooch!
Swig Smoothies
swigsmoothies.co.uk
Nutritious and delicious vegan smoothies. We believe that the secrets to a great smoothie is all in the fruits, that’s why we only use the best grade-A fruits. They’re blended the Swig way which results in the most delicious, thick, smoothies. No added ingredients or ice!
Tanys Bakes
tanysbakes.co.uk
I am a homebased baker specialising in bespoke cakes and cupcakes all made with fresh ingredients for all occasions.
The Cookie Pie Man
thecookiepieman.co.uk
We have our amazing cookie pies, cookie towers, brownies, cookies handmade in Oxfordshire. Be sure to pop along and see us.
The Flour Pot
Bakery
theflourpot.co.uk
The Flour Pot Bakery is an
artisan bakery with locations across Brighton, Hove, and Worthing. Our passionate team creates handcrafted food using traditional methods and the finest ingredients, all served with care.
The Sussex Marshmallow Company
thesussexmarshmallow company.com
We are based in Brighton and we are confectioners of artisan marshmallows. We have 9 seasonal flavours available and are marshmallows are multi-level and produced to very high standards by hand and using natural flavourings and colours. We are a new startup businesstrading just under 2 years.
The
Veterans Foundation
veteransfoundation.org.uk
The Veterans Foundation raises awareness and funds for veterans and their families though our monthly charity lottery.
The Willen Ice Cream Company
@icewillen
The Willen Ice Cream Company is an independent, award-winning artisan ice cream producer. We create delicious ice cream in collaboration with local farmers, food producers, private
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dining chefs and more. We use the finest and, where possible, locally sourced natural ingredients. We offer dairy, dairy free and vegan flavours.
Vangos Real Fruit Ice Cream
vangosrealfruiticecream.com
A completely naturally flavoured, refreshing treat with a difference! Choose your favourite fruit and we will expertly blend it with either dairy ice cream or creamy frozen yogurt, using our special New Zealand invented blender. The result is a delicious, smooth, creamy soft serve like cone, bursting with natural freshness & colour. Add a crunchy or gooey topping if you like, or otherwise enjoy it as it is! Real Fruit Ice Cream is a taste experience like no other, and the best thing is - it incorporates one of your 5 a day - making it a treat you can feel good about! We also make healthy Real Fruit Smoothie Bowls for that extra cold fruit boost to get your morning off to a good start!
Vine Street
Tryvinestreet.com
London Calling! Dive into the deliciousness of our four amazing canned wines, known as bubbly wine pressès! Each can is a toast to London, with flavours as vibrant and unique
FESTIVAL EXHIBITORS BRIGHTON · 3-5 MAY 2025
as the city itself. Step right up to the London wine shop that’s making waves. These delightful wonders come with a splash less alcohol than your usual glass of wine, yet they’re brimming with enough flavour to make your taste buds sing. Unleash your inner taste explorer with effervescent combos like zesty Apple and Elderflower, Lemon and Lime, Peach and Ginger, and exotic Lychee and Yuzu. Each sip is an adventure you won’t want to miss!
Vorwerk UK
vorwerk.comgb/en/c/home
The Thermomix is a revolutionary all in one kitchen appliance that combines over 20 functions including chopping, cooking, steaming, blending and kneading. It empowers users to create quick, healthy and delicious meals with ease, perfect for today’s busy lifestyles. Wee Cakes N Bakes @weecakesnbakesis
Owned by a young entrepreneur and is based in central Scotland. We are a small team creating bespoke cakes for any occasion and selling a range of buttercream cupcakes, Rocky Road, brownies and cookies. Each cake is handmade in our bakery. We believe using high quality ingredients is paramount in delivering a first class product. By following this
framework we ensure we provide cakes which taste as good as it look.
Whippy King Ices whippykingsices.co.uk
Mobile ice cream and speciality dessert van.
Why Knot Art Clothing
whyknotartclothing.com
Step aside, dull and drab! Smile & Phoenix have merged a passion for vivid art with unique clothing designed to stand out from the crowd. Each piece is not just an article of clothing; it’s a canvas of personality, crafted to radiate the essence of who you are. Welcome to a place where style meets comfort and a quirky wardrobe awaits you! At Why Knot Art Clothing, we believe that fashion should be a joyful expression of individuality. Stand out from the crowd and embrace the vibrancy of life with our unique pieces that are as bold as your personality. Each item is thoughtfully crafted to ensure you feel fabulous while making a statement
Wildjac Distillery wildjac.co.uk
We are a progressive, independent distillery rooted in over 150 years of experience. Our natural spirits are distilled and bottled
by hand from our home deep within the beautiful Wyre Forest. Natural locally foraged and ethically sourced ingredients are the heart of every bottle of Gin, Vodka and Rum we produce.
Wine That’s Fruit
winethatsfruit.com
We provide exciting and delicious wines made from fruits other than grapes! They are all crafted in Herefordshire using local, natural ingredients and we avoid using any ‘nasties’ - so they are uniquely sulphite free, vegan friendly and naturally gluten free. WTF, come swing by our stall and try some today!
Winton Brewery
wintonbrewery.com
We are East Lothian’s Award-Winning Craft Brewery and are delighted to bring our delicious beers to Foodies Festival 2025. Driven by passion and committed to excellence, we are beer with personality. We live by our motto Drink - Blether - Be Happy and invite you to do the same! Slàinte.
Wren Kitchens
wrenkitchens.com
Affordable luxury Bedrooms and Kitchens designed with each client and built in the UK.
Theatre Timetable
saturday 3 may
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
Host: Dhruv Baker, MasterChef Champion
12pm Chariya Khattiyot, MasterChef Champion
1pm Will Dennard & Jack Southan, Med
2pm Peter Dantanus, Burnt Orange
3pm Jamie Halsall, Cin Cin
4pm Alex Webb: MasterChef: The Professionals
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Jack Sturgess, Bake With Jack
11.30am Jack Sturgess, Bake With Jack
12.30pm Matty Edgell, GBBO Winner
1.30pm Captivating Cookies with Jodie’s Cookies
2.30pm Vegan and Gluten-Free Chocolate with Marshall & Co
3.30pm Pink Gin Cakes with Charmain
4.30pm The End of the Show Show with Jack Sturgess
BBQ Stage with Lumberjaxe
12.15pm Fire Cooked Louisiana Cajun Chicken Pasta
1.15pm Hot Buffalo Chicken Tacos with Pico De Gallo
2.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa
3.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes
4.15pm Backyard Hunter’s Chicken Nachos
Prept Kids Cook School
Host: Chloe McCoy
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
Drinks Theatre
12.30pm Spritz! Twists on a Summer Cocktail Classic with Tom Surgey
1.30pm The Great Wines of The Languedoc with Tom Surgey & Paul Ma
2.30pm Modern Classic Cocktails with Tom Surgey
3.30pm Joe Wadsack presents Starward Australian Whisky and Camus Cognac
4.30pm Fizz masterclass
5.30pm Provençal Rosé with Le Mistral
6.30pm Joe Wadsack presents SAKE. The real deal. Japan’s most famous drink.
Nigel Brown Cook School
12pm Lobster, Basil & Lemon Risotto
1pm Thai Red Curry with Chicken
2pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous
3pm Thai Red Curry with Chicken
4pm Lobster, Basil & Lemon Risotto
Tasting Theatre with Fabulous Food Finds
12.30pm Cheese and Perfect Pairings: explore a hand-picked selection of outstanding cheeses
1.30pm Hot and Spicy: bold hot sauces, chilliinfused treats and more
2.30pm Top Food Trends: explore the most fashionable flavours
3.30pm Indulgent Sweet Treats: chocolate, marshmallows, fudge and all things sweet
4.30pm Mystery Tasting: discover something unique, delicious, and fabulous
Theatre Timetable sunday 4 may
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
Host: Tom Rhodes, MasterChef Champion
12pm Alun Sperring, The Chilli Pickle
1pm Atul Kochhar, Atul Kochhar Restaurant Group
2pm Mark Charker, The Jolly Tanners
3pm Oscar Kirkpatrick, Riddle & Finns
4pm Lee Parsons, The Parsons Table
5pm Steven Edwards, .etch
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Jack Sturgess, Bake With Jack
11.30am Jack Sturgess, Bake With Jack
12.30pm Signature Chocolates with Audrey’s Chocolates
1.30pm Brilliant Baking with Julia Cragg of Cragg’s Cakes
2.30pm Vegan and Gluten-Free Chocolate with Marshall & Co
3.30pm Pink Gin Cakes with Charmain
4.30pm The End of the Show Show with Jack Sturgess
BBQ Stage with Lumberjaxe
12.15pm Fire Cooked Louisiana Cajun Chicken Pasta
1.15pm Hot Buffalo Chicken Tacos with Pico De Gallo
2.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa
3.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes
4.15pm Backyard Hunter’s Chicken Nachos
Prept Kids Cook School
Host: Chloe McCoy
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
Drinks Theatre
12.30pm Spritz! Twists on a Summer Cocktail Classic with Tom Surgey
1.30pm The Great Wines of The Languedoc with Tom Surgey & Paul Ma
2.30pm Modern Classic Cocktails with Tom Surgey
3.30pm Joe Wadsack presents Uncommon Wine (Britain’s finest canned wine)
4.30pm Fizz masterclass
5.30pm Provençal Rosé with Le Mistral
6.30pm Joe Wadsack presents Onikishi Demon Knight Japanese Whisky
Nigel Brown Cook School
12pm Lobster, Basil & Lemon Risotto
1pm Thai Red Curry with Chicken
2pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous
3pm Thai Red Curry with Chicken
4pm Lobster, Basil & Lemon Risotto
Tasting Theatre with Fabulous Food Finds
12.30pm Cheese and Perfect Pairings: explore a hand-picked selection of outstanding cheeses
1.30pm Hot and Spicy: bold hot sauces, chilliinfused treats and more
2.30pm Top Food Trends: explore the most fashionable flavours
3.30pm Indulgent Sweet Treats: chocolate, marshmallows, fudge and all things sweet
4.30pm Mystery Tasting: discover something unique, delicious, and fabulous
Theatre Timetable monday 5 may
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
Host: Tom Rhodes, MasterChef Champion
12pm Michael Bremner, 64 Degrees
1pm Lulu, MasterChef 2024
2pm Johnny Stanford, Tern
3pm Diego Garcia, Palmito
4pm Chrissie Buggy, The Caribbean Kitchen
5pm Tom Rhodes, MasterChef
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Jack Sturgess, Bake With Jack
11.30am Nigel Brown, Nigel Brown Cook School
12.30am Jack Sturgess, Bake With Jack
1.30pm Jack Sturgess, Bake With Jack
2.30pm Vegan and Gluten-Free Chocolate with Marshall & Co
3.30pm The End of the Show Show
BBQ Stage with Lumberjaxe
12.15pm Fire Cooked Louisiana Cajun Chicken Pasta
1.15pm Hot Buffalo Chicken Tacos with Pico De Gallo
2.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa
3.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes
4.15pm Backyard Hunter’s Chicken Nachos
Prept Kids Cook School
Host: Chloe McCoy
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
Drinks Theatre
12.30pm Spritz! Twists on a Summer Cocktail Classic with Tom Surgey
1.30pm The Great Wines of The Languedoc with Tom Surgey & Paul Ma
2.30pm Modern Classic Cocktails with Tom Surgey
3.30pm Joe Wadsack presents Uncommon Wine (Britain’s finest canned wine)
4.30pm Fizz masterclass
5.30pm Joe Wadsack presents MMagical Sake Fruit Liqueurs from Japan
Nigel Brown Cook School
12pm Lobster, Basil & Lemon Risotto
1pm Thai Red Curry with Chicken
2pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous
3pm Thai Red Curry with Chicken
4pm Lobster, Basil & Lemon Risotto
Tasting Theatre with Fabulous Food Finds
12.30pm Cheese and Perfect Pairings: explore a hand-picked selection of outstanding cheeses
1.30pm Hot and Spicy: bold hot sauces, chilliinfused treats and more
2.30pm Top Food Trends: explore the most fashionable flavours
3.30pm Indulgent Sweet Treats: chocolate, marshmallows, fudge and all things sweet
4.30pm Mystery Tasting: discover something unique, delicious, and fabulous
musicians against homelessness stage music timetable
SATURDAY 3 MAY
pixie lott
12pm Barulho
12.30pm John Blaylock
1pm Barulho
2pm Nick Edwards
3pm Tom Walker Band
4pm Stay Classy
5pm Rock of the Pops
6pm Esmae
7pm Pixie Lott
SUNDAY 4 MAY
the wanted 2.0
12pm City of Stars Choir
1pm Soph & Simon
2pm Absuma
3pm The Kurfew
4pm Marylebone Jelly
5pm Andi B and her band
6pm Marylebone Jelly
7pm The Wanted 2.0
MONDAY 5 MAY
scouting for girls
12pm Soph & Simon
1pm Restless Oceans
2pm Funk Odyssey
2.30pm Mr Griff
3.30pm Rock of the Pops
4.30pm Funk Odyssey
6.00pm Scouting For Girls
