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.
DRY-AGED MONKFISH PIL PIL WITH SHIITAKES
Serves 4
Monkfish tail - 2.5kg
Olive oil
For the fermented mushroom powder
1kg button mushrooms, sliced 1cm thick
20g sea salt
For the marinated shiitakes
250g shiitake mushrooms –25g shio koji
20g white soy
15g brown rice vinegar
10g mirin
5g Thai fish sauce
For the roasted bone marrow and pil pil
2kg beef marrow bones, split lengthways and soaked overnight in cold water
To serve
50g unsalted butter - 50g parsley emulsion Black garlic ketchup
To make the fermented mushroom powder, freeze the mushrooms for 24 hours then thaw. Place in a vacuum bag with the salt, mix well and seal under full pressure. Hold at 28°C for 5 days, then remove from the bag, reserve the juices for another use, and lay the mushroom slices on dehydrator trays. Dry at 40°C overnight
then blend to a fine powder. For the monkfish and elixir, hang the monkfish, tail-up, uncovered in a fridge with air circulating around it for 2 days. Remove the loins from the tailbone and trim. Salt these generously and leave for 10 minutes in the fridge. Rinse, pat dry and place on a wire rack, uncovered, in the fridge for 3 more days. Pack the fish in a vacuum bag with a little olive oil.
Chop the tailbone and place in a colander, along with the skin and trimmings. Rinse under cold running water for 20 minutes, then drain well. Place in a vacuum bag and seal under full pressure. Place in a 70°C waterbath for 8 hours. Strain the contents of the bag (discard the solids) and reduce to one quarter of its volume. Chill rapidly and reserve. For the marinated shiitakes, place the mushrooms in a vacuum bag with the marinade ingredients. Mix well and seal under full pressure. Refrigerate overnight.
For the roasted bone marrow, roast the bones in a 140°C oven for 2.5 hours. Strain, reserving the fat. In a Thermomix, blend the elixir at 65°C, speed 3.5. Slowly incorporate the rendered marrow until a thick emulsion
forms. Season with salt, then hold this pil pil warm in the Thermomix on speed 6 until ready to serve.
To serve, in a small pan, emulsify the butter and 25g water. Remove the mushrooms from their bag and warm in this emulsion over low heat. In a metal sieve nestled into the coals of a pre-heated barbecue burning binchōtan charcoal, grill the mushrooms, moving frequently, until they begin to colour.
Place fish, in its bag, in a 50°C waterbath for 8 minutes. Remove from the bath and rest in its bag for 5 minutes. Remove from the bag and thread with fine metal skewers. Dust with the fermented mushroom powder and cook over the barbecue until nicely coloured, then rest the fish and unskewer.
Carve into portions, then spoon over the pil pil and criss-cross the sauce with parsley emulsion and black garlic ketchup. Divide the shiitakes between the plates and place the fish alongside.
JACK MONTGOMERY is the chef-patron of Argile. See Jack in the La Española Chefs Theatre on Sunday 3rd at 12pm
PAN SEARED SEA BASS IN MOILEE SAUCE, PICKED ONION AND WILD RICE PODI
2 tbsp coconut oil
1 onion, sliced
1 knob ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig curry leaves
150ml water
400ml coconut milk
6 baby plum tomatoes, halved
25g samphire
salt to season
In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened.
Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes.
Add the pan seared seabass and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice
ROHAN WADKE was a contestant on MasterChef: The Professionals. See Rohan in the La Espagñola Chefs Theatre on Saturday 2nd at 12pm
MONKFISH XO
100g salt
1litre water
1kg monkfish tail
For the XO sauce
50ml oil
15g grated ginger
15g grated garlic
6g dried chilli flakes
12g dried shrimp
12g pancetta rind
12g dried shitake
12ml rice wine vinegar
12ml sake vinegar
35ml rosso sherry
350ml chicken stock
125ml water
1g katsubushi
Fish sauce to taste
For the XO glaze
40g mirin
40g Japanese soy
20g XO sauce
For the dashi
500ml water
25g fresh ginger
10g combu
40g mirin
5g katsubushi
4g salt
4 shavings orange zest
Japanese soy sauce
Braised kohlrabi:
1 x kohlrabi
Juice from trim after cutting
20g unsalted butter
salt to taste
For the kohlrabi noodle
1x Kohrlabi
50g sugar
100ml chardonnay vinegar
150ml water
For the pickled dulse
10g dulse
50g sugar
100ml chardonnay vinegar
150ml water
For the BBQ sea beet
100g sea beet
Rapeseed oil
Maldon salt
50g butter
500ml water
For the XO sauce, start by grating garlic and ginger then sweating in a deep pan with all the oil with no colour. Once this is done, add the pancetta rind, shiitake, chilli flakes, shrimp and dried scallop roe powder. Once all has been sweated down add the vinegars and reduce all the way down then deglaze with sherry then reduce by 1/4.
Add chicken stock and water along with the katsubushi and simmer for 40 minutes, Meanwhile, prepare the monkfish by removing all sinew. Make brine from salt and water and place the prepared fish into this for 30 minutes then wash off for 5 minutes. Dry and roll tightly with cling film.
For the dashi, place water, kombu, ginger, mirin and salt into a pan and bring to a simmer, then allow to steep for 15 minutes. Bring back to the boil and add katsubushi and orange zest then allow to steep for 5 minutes before passing and seasoning with Japanese soy sauce.
Strain and reduce the XO sauce. Season with fish sauce to taste. For the XO glaze, mix all ingredients together. Cook the rolled monkfish in a water bath for 7 minutes at 56ºC. Remove and glaze fish with XO glaze and skewer and place onto konro grill to colour and caramelise the glaze. Rest before cutting.
For the braised kohlrabi, peel kohlrabi and cut to a thickness of 1 inch then cut out with a ring cutter, reserving the trim. Juice the trim and strain to remove any pulp, then season the juice. Place the cut kohlrabi into a pan along with the juice of kohlrabi and butter and braise slowly like a fondant. Re heat by cooking in the juice along with a knob of butter and reduce till it glazes the kohlrabi.
For the kohlrabi noodle, start by peeling the kohlrabi and cutting on a Japanese slicer creating a thin noodle like shape. Bring the chardonnay vinegar, water and
sugar to the boil and allow to cool slightly before pouring over the noodles. Warm in the pickle when using.
For the pickled dulse, start by making a pickle liquor in the same fashion as the kohlrabi noodle and allow to cool completely. Rehydrate the dried dulse in cold water for a 5 minutes or until it is soft, once this is done squeeze excess water from the seaweed and place into the pickle liquor.
For the sea beet, wash sea beet to ensure they are clean and trim any long stalks. Bring an emulsion of water, butter and salt up to a simmer then blanch the sea beet for 20 seconds. Remove from the emulsion and place onto the BBQ till starting to char, dress with rapeseed oil and season with Malden salt.
DANIEL MCGEORGE is Chef-Patron of Vetch.
JIPIJAPAS-STYLE ECUADORIAN CEVICHE
Serves 4
4 sea bass fillets (boneless, skin removed)
300g raw king prawns (peeled and deveined)
Salt and black pepper
1 tsp American yellow mustard
1 small red onion, thinly diced
½ green bell pepper, finely diced
1 ripe tomato, finely diced
Juice of 4–6 limes (to taste)
1 tbsp fresh coriander, chopped
1 tbsp extra virgin olive oil (I use La Española)
Salt and pepper, to taste
For the Jipijapa peanut sauce:
½ cup reserved fish stock (from poaching the seafood)
2 tbsp roasted peanut butter (100% peanuts)
2 garlic cloves
1 tbsp red onion, chopped
1 tbsp fresh coriander
Salt, to taste
Cook the seafood: cut the sea bass into small squares. Place in a saucepan with a pinch of salt and black pepper and just enough water to barely cover. Bring to a boil, then remove from heat after 5 seconds. Strain the fish, transfer it to the fridge, and reserve the cooking water (fish stock), cooling it separately.
Season the prawns with salt, pepper, and a bit of American mustard. In a clean pan, cover with water and simmer until they turn pink (2–3 minutes). Drain and chill.
Prepare the vegetables: cut all the vegetables into small dice, then combine with the green pepper, tomato, lime juice, coriander, olive oil, salt, and pepper.
Make the Jipijapa style-peanut sauce: in a blender, combine ½ cup of the reserved fish stock with peanut butter, garlic, red onion, coriander, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. The sauce should be rich, savoury, and deeply aromatic.
Assemble the ceviche: in a large bowl, gently mix the cooled sea bass and prawns with the vegetable mixture. Fold in the peanut sauce and stir to combine. Chill until ready to serve.
Traditionally in Ecuador, we enjoy this dish with a generous side of chifles (thin green plantain crisps, fried until golden) and a side of steamed white rice.
IZQUIERDO is a private chef and cookery tutor, originally from Ecuador.
DANIELA
POTATO AND PEA CURRY
Serves 4
2 tbsp ghee/oil
½ tsp cumin seeds
1 tsp grated ginger
½ tsp crushed garlic
1 green chilli
1 tbsp curry powder
1 tsp salt
1 medium red onion, chopped
180g chopped tomatoes
300g hard boiled potatoes, cubed
160g frozen garden peas
2 tbsp fresh coriander
2 tbsp fresh cream
In a heavy-bottomed pan, heat the ghee/oil and add cumin seeds. Once they start popping, immediately add sliced green chilli, ginger and garlic. Let it cook at medium heat for 1-2 mins.
Now add red onions and sweat them for 5 mins before adding tomatoes and cooking for another 2 mins.
Tip in curry powder and salt and keep cooking at medium heat for 5 mins or until oil separates. Add peas and boiled cubed potatoes. Mix well and add around 1 cup of water and bring it to a boil. Cover the pan and simmer for another 5 mins. Adjust the consistency and taste by adding more water and spices.
Serve hot and garnish with fresh cream (optional) and coriander. It goes well with paratha, flat bread or rice.
Replacement: This base curry sauce can be used to cook different dishes. Simply replace potato and peas with chicken, fish, lamb or any other vegetables like cauliflower etc. Cooking time and water quantity needs to be adjusted according to the replacement ingredient.
ANURAG AGGARWAL was a MasterChef finalist.
WILD SEABASS, ISLE OF WIGHT TOMATO, MELON
AND GINGER
Serves 4
4 seabass supreme, 100g each
1 cucumber
½ cantaloupe melon
650g heirloom tomatoes
50g ginger
50g spring onion
40g lemongrass
1 lime
25g basil
4 yellow cherry tomato
4 red cherry tomato
Micro leaves
1 green chilli
10g Maldon sea salt
10g caster sugar
4 tbsp La Espanola olive oil
Using a melon baller, scoop melon and cucumber balls and chop the trim of both.
Chop the heirloom tomatoes. Reserve some for plating.
Chop basil, spring onion, chilli, ginger and lemongrass. Mix with some of the tomato, reserved cucumber and melon and lime juice. Season with 10g sugar and 5g sea salt and leave to sit for 5 minutes.
Score cherry tomatoes and submerge in boiling water for 5 seconds, then remove and submerge in ice cold water. Remove skins and reserve tomatoes.
Lightly pulse the tomato with stick blender & Hang the in muslin cloth, catching the flavoured juice beneath.
Dress the melon, cucumber and cherry tomatoes in olive oil, salt and lime zest.
Season the bass with sea salt and fry skin side down in a hot pan. When fish is 3/4 cooked and skin crisp. Turn over fish and turn off heat.
Arrange the reserved bass, tomato, melon and cucumber on the plate, garnish with micro leafs.
Gently warm the tomato water and serve on the side.
TIM SHEED is Head Chef at 1215.
LENTIL PAKORAS WITH MINT YOGURT DIP
400-500ml oil
200g red lentils
3 medium onions
3-4cm ginger
2-3 green ladyfinger chillies
1 tsp salt
1 ½ tsp curry mix spice (blend of cumin, coriander & curry powder)
Handful of coriander
For the mint yogurt dip
1 tub full fat Greek yogurt
2 green chillies
1 garlic clove
Bunch of coriander and mint leaves (use dried mint if you don’t have fresh)
½ tsp salt
In a bowl soak the lentils in water, preferably overnight or at least for an hour or two. Wash thoroughly until water runs clear and drain the water.
Peel and roughly chop the ginger. Use a handheld blender to blitz lentils and ginger. Slice onions, chillies and coriander.
Using your hands, mix together onions and chillies in a bowl with salt until onions are a little soft. Add in lentil and ginger paste to the bowl and give it a good mix. Finally, add freshly chopped coriander to the bowl. Heat oil in a wok on low heat.
Once oil as heated, use a tablespoon of the batter into the hot oil and let the pakoras fry for about 3-4 minutes then toss them until golden brown. Take the pakoras out and place on kitchen towel to drain off oil.
To make the dip, in a blender, blitz chillies, garlic, coriander and mint leaves. Transfer the mix into a bowl and add the yogurt to it. Add salt to taste.
KHANOM was a quarterfinalist on MasterChef 2024.
FATEHA
CORNISH SCALLOPS WITH CORNISH CRAB AND UNDRESSED LEAVES
Scallops (enough for 2 people)
150g crab meat: white and brown
2 medium egg yolks
200ml vegetable oil or rapeseed oil, plus rapeseed for dressing
1 tbsp Dijon mustard
1 tbsp white wine vinegar
Baby gem lettuce
Lemon salt & pepper
For the mayo, place egg yolks, vinegar and mustard in a plastic jug or bowl. Drizzle the oil on top and whisk. Season with salt and cracked pepper, to your liking.
To make the crab mayo, pick the crab; white meal with a little bit of brown meat inside of it. Add a couple of dollops of the mayonnaise, making it into a crab mayonnaise.Set aside.
To prepare the scallops, sprinkle a little salt and pepper on both sides. Put a frying pan on the heat, with a little bit of oil. When the pan is hot, add a little bit of butter. When the butter stops ‘singing’, and it goes silent, the oil and the butter is at the right temperature and is ready.
Add the scallops to the pan, face-side down. Give it approx 30 secs, depending on the size of the scallops. Flip the scallops and base with the oil and butter. Set aside.
Using the heart of the baby gem, dress the leaves with rapeseed oil, some vinegar, lemon juice and salt and pepper.
To serve, quenelle the crab mayonnaise and place in the centre of the plate. Add the scallops beside it. Use the liquid from the pan to dress the whole thing. Finally, add the leaves to garnish.
BEN PIETTE is Chef-Patron of Maison.
PARK, EDINBURGH · 1-3 AUGUST
PEANUT BUTTER AUBERGINE CURRY
1 large aubergine
100g spinach
1 large onion
2 cloves garlic
400g tinned chopped tomatoes
2 tbsp peanut butter
1 tbsp medium curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
200ml vegetable stock
Salt and pepper to taste
1 tbsp olive oil
Fresh coriander for garnish
Dice the aubergine into 1-inch cubes. Finely chop the onion and garlic.
In a large pan, heat the oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Add the curry powder, ground cumin, ground coriander, and turmeric to the pan. Cook the spices with the onions and garlic for 1-2 minutes until fragrant.
Add the diced aubergine to the pan, stirring to coat it in the spices. Cook for about 5 minutes until the aubergine begins to soften.
Stir in the peanut butter until it is fully incorporated into the curry sauce. FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
Pour in the chopped tomatoes and vegetable stock. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 15-20 minutes, until the aubergine is fully cooked and tender.
Add the spinach to the pan, stirring until wilted and well mixed into the curry. If using frozen spinach, ensure it is fully thawed and heated through.
Taste the curry and adjust the seasoning with salt and pepper.
DALE PINNOCK is the Medicinal Chef.
STEAMED SCALLOPS IN THE SHELL WITH GINGER, SOY, SESAME OIL AND SPRING ONIONS
Serves 4
12 prepared scallops in the shell
1 tsp finely chopped fresh ginger
1 tbsp sesame oil
2 tbsp dark soy sauce
1 tbsp roughly chopped coriander
3 spring onions, thinly sliced
Pour 2.5cm of water into the base of a wide shallow pan and bring it up to the boil. Loosen the scallops from their shells but leave them in place. Sprinkle each one with some of the ginger.
Arrange the scallops, in batches if necessary, on a petal steamer. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes until just set. Remove and keep warm while you cook the rest.
Meanwhile, put the sesame oil and soy sauce into a small pan and warm through. Lift the scallops on to 4 warmed plates and pour over some of the warm soy sauce and sesame oil. Sprinkle over the coriander and spring onions and serve immediately.
JACK WARD is Head Chef at Rick Stein, Barnes.
STUFFED KEEMA AND ALU PARATHAS
Makes 2-3
For the dough
225g chapatti flour
100-120ml lukewarm water
40g ghee (only to coat parathas whilst cooking)
Salt to taste
½ Dessert spoon olive oil
For the filing
1 medium sized potatoes
120g lamb mince (cooked)
1 tbsp chopped coriander
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp garam masala
½ tsp red chilli powder
1 chopped green finger chillies
½ tsp freshly squeezed lemon
½ tsp salt or to taste
To serve
Seasoned yoghurt with black pepper, cumin and salt
Put the flour into a mixing bowl with the vegetable oil. Slowly add the water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time until the dough starts to shape.
When enough water has been added, knead the dough with both hands, folding one part of the dough into the other. Knead the dough for about 5-6 minutes with the palm of your hand. If the dough is getting a little sticky, add a little more flour and keep kneading. The more you knead the dough,
the better the texture of the finished parathas.
When the dough has been kneaded and feels soft yet firm, leave it to one side in a covered container or in the refrigerator for about 20 minutes.
To make the filling for the parathas, first boil/steam the potatoes. Once done, leave them to cool. Once cool, tear away the skin and then grate into a large mixing bowl.
Add the drained, cooked lamb mince and leave the filling to the side. Start shaping the dough balls for the parathas. Heat the tawa (Indian griddle) on a medium heat to begin with so that it is hot enough when the bread is prepared.
To make a paratha, take 45-50g dough, make into a peda (ball) 4cm in diameter. Flatten the peda down, using the tips of your fingers to start with, and then use a rolling pin to roll out to a diameter of about 10cm. Repeat this same process for another peda.
You are now left with two circles, ready to fill with the spicy potato filling. To start with, rub about 15g ghee inside one of the rolled out pieces of dough. On the same piece, using your hand, place about 85-90g of filling and press down to evenly spread over the
dough (keep about a 1.5cm gap from the edge of the dough so that filling does not seep out once sealed).
Next, place the other piece of rolled out dough on the top of the filled one to seal it. Press down the edges to secure. Dip the filled pastry into some dry chapatti flour on both sides, and then, with the rolling pin, lightly start to roll out the stuffed dough until it is about 18cm in diameter (by this time the potato mixture should be well incorporated into the dough).
Once rolled out, toss the stuffed paratha on to the tawa and allow to cook on one side (medium heat) for about 45-60 seconds and then turn over using tongs and cook the other side for the same amount of time. Then flip over and spread a tablespoon of ghee over one side of the paratha evenly before flipping over and adding ghee to the other side.
Then flip over again and let the ghee sizzle and repeat the process once more but this time using only ½ teaspoon of ghee to finish off the cooking process. Let both sides of the bread sizzle further, and when golden brown remove the paratha from the tawa. Repeat this process for the remainder of the dough to make the rest of the parathas.
DIPNA ANAND is a TV chef, author and restaurateur.
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
ESSEX LAMB, HAGGIS, PARSNIP & MINT
1 trimmed lamb loin
Rendered lamb fat
For the lamb shoulder shepherd’s pie
1 whole bone-in lamb shoulder
1l white wine
1l stock
2 carrots, diced
2 onions, diced
2 garlic cloves, minced
1kg potatoes
100g butter
100g cheese, grated
For the lamb haggis
800g minced lamb shoulder
1.2kg minced lamb offal
180g confit onions
15g allspice
25g salt
25g black pepper
25g soy sauce
160g oatmeal
200g oats
For the glazed lamb neck
1 lamb neck
Rendered lamb fat
1l lamb stock
200g honey
250ml beer
For the parsnip purée
5 large parsnips, thinly sliced
Oat milk (to cover)
For the mint sauce
250g mint
250g spinach
1 garlic clove
Extra mint for chiffonade
Red wine vinegar
Rapeseed oil
Place the lamb loin in a vacuum-sealed bag with some rendered lamb fat. Cook in a water bath at 54°C for 60 minutes. Chill in ice water to set. When ready to serve, sear in a hot pan until golden and heated through.
For the lamb shoulder shepherd’s pie, preheat the oven to 150°C. Brown the lamb shoulder and vegetables in a hot pan, then transfer to an ovenproof dish.Pour over hot stock and white wine, season with salt, and cover with greaseproof paper and foil. Braise in the oven for 6 hours until tender.
Bake the potatoes separately at 185°C for 1 hour, then pass the flesh through a ricer or tammy sieve. Beat in butter and salt to make a smooth mash. Transfer to a piping bag.
Once the lamb shoulder is cooked and slightly cooled, shred the meat, straining and reducing the cooking liquid to a jus. Fold the jus back into the lamb, adding mustard or mint if desired. Assemble by layering the lamb mixture in a dish, piping the mashed potatoes on top, and sprinkling with grated cheese. Bake at 185°C for 25 minutes until golden.
For the glazed lamb neck, brine the lamb neck in an 8% salt solution for 12–24 hours.
Vacuum-seal the brined lamb neck with some rendered lamb fat. Cook in a water bath at 82°C for 12 hours, then chill and set.
Reduce the lamb stock into a jus, then add beer and honey, reducing to a thick glaze. Portion the lamb neck into pieces, coat with the glaze, and heat before serving.
For the parsnip purée, simmer the sliced parsnips in oat milk until soft. Drain, reserving the milk. Blend the parsnips, adding the reserved milk gradually, until smooth. Season with salt to taste.
For the mint sauce, blanch the mint and spinach in boiling water for 30 seconds, then immediately plunge into ice water. Blend the blanched greens with garlic and rapeseed oil until a smooth pestolike consistency forms. Just before serving, mix with red wine vinegar, chiffonade mint, rapeseed oil, and salt to taste.
This dish highlights the versatility of lamb, combining bold flavors and careful technique to create a truly special, sustainable meal. Enjoy!
LIAM LINGWOOD is Head Chef of Food Leigh on Sea.
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
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group.
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.
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.
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
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.
BROWN BUTTER BROWNIES
220g unsalted butter, sliced into tablespoons
38g dry milk powder
50g dutch process cocoa powder
170g 70% cocoa dark chocolate chocolate, chopped
2 1/2 tbsp vegetable or olive oil
3 large eggs, room temp
100g light brown sugar
193g powdered sugar
1 tsp vanilla extract
66g plain flour
1/4 tsp kosher salt
180g dark chocolate chips
Preheat the oven to 175ºC. Add the butter to a medium saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.
Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil. While the chocolate butter mixture cools, whisk together the eggs and brown sugar in a large mixing bowl.
Vigorously whisk until the sugar is fully dissolved (about 90 seconds of fast whisking). Test to see if the sugar is dissolved by rubbing the mixture between two fingers. Stop whisking when you can no longer feel the sugar granules.
Add in the powdered sugar and whisk until completely smooth. Mix in the vanilla.
When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine. Switch to a rubber spatula and fold in the flour and salt.
If the batter is still warm, allow it to rest at room temperature for a few minutes before mixing in the chocolate chips. If they’re mixed into a warm batter, they can melt.
In the meantime, prepare a 20x20cm square baking dish. Lightly coat with non-stick spray and press in a sheet of parchment paper to fully cover the bottom and two sides.
Once the batter has cooled, fold in the chocolate chips and spread the batter in the prepped pan.
Bake for 28-32 minutes. Right when they’re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.
Allow the brownies to cool at room temp for 90 minutes or in the refrigerator for 1 hour. You can tell if they’re ready to slice by lifting them out of the pan by the two parchment paper ends. If the brownies bend in the middle, they’re not ready. If they hold firm while lifting, you’re good to go.
Slice into 16 bars, wiping off the knife between each cut, and enjoy!
ELZAHRAA
ADIL TAHA is the founder of La Terra Bakery.
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.
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.
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.
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.
Learn from the masters
Kids and grown-ups can learn and cook with 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. 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.
Bottoms Up!
Join two top Scottish wine experts in the Drinks Theatre, sharing some of their favourite tipples across the weekend. In their respective classes, Master of Wine Rose Murray Brown and Diana Henry of Wine Events Scotland will help you explore some of the most diverse wine
regions in the world, from familiar names like Languedoc, Loire and Burgundy to South America, South Africa and beyond.
most wanted
Join founding members Max George and Siva Kaneswaran as they bring The Wanted 2.0 to the MAH Music Stage. You’ll be Glad You Came as the boys sing a selection of their classic hits. Run, don’t Walk Like Rihanna to catch them on Saturday 2nd August or you’ll definitely be at an All Time Low.
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.
PARK, EDINBURGH · 1-3 AUGUST
Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.
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 cashews and more.
ASIGE
asige.org
ASIGE transforms elephant grass into sustainable products, including shopping baskets, laundry baskets, handbags, fruit or bread trays, placemats and others.
ASIGE products helps to replace single use plastics in our homes and our institutions.
Beehype
beehype.co.uk
Here at BeeHype, our mission is simple – we want to get everyone totally hyped about honey! We use one of the oldest-known superfoods – raw honey to create healthy versions of all our favourite sweet treats like salted caramel and chocolate spreads, jams, and preserves.
Black Bee Honey
blackbeehoney.com
100% unblended, unprocessed British honey. We work with bee keepers across the UK to source the highest quality, each with unique flavours based on the seasons & different flower pollens. We also donate 2% of our turnover to Plantlife to regrow British wildflower meadows.
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.
Bocca di Bianchi
@ bocca_di_bianchi
Bocca Di Bianchi is a 1983
converted food truck run by the Bianchi family in Bristol, serving up Italian street food.
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.
Can To Candle
www.cantocandle.com
Hand poured small batch plant wax candles and melts.
Caorunn Gin
caorunngin.com
Caorunn Gin has been handcrafted in small batches at Balmenach Distillery in the Speyside region of the Scottish Highlands.
Celtic Spirit Co
celticspirit.co.uk
Award winning liqueurs and spirit made on 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
Onsite portrait photography of you and your dog, T-shirts and other doggy merchandise.
Cherry Tree
Preserves
@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
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 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 include 1 complimentary card for a spouse/partner. Please see a membership representative for more information.
CRAVINCHI LTD
cravinchi.co.uk
Selling fresh strawberries with melted chocolate.
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.
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.
Dropmore Vineyard
www.dropmorevineyard.co.uk
Locally grown/produced English wines, both Still and Sparkling varieties
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.
Elia Kalamata
eliakalamata.com
We produce small-batch olive oil and honey from two family farms from the mountains of Kalamata, Greece. Made using traditional methods and natural ingredients, our products reflect the region’s rich landscape and deep-rooted food culture. From early harvest olives to wildflower honey, we focus on quality, transparency, and great taste — bringing a little piece of southern Greece to every jar.
English Spirit
Distllery
englishspiritdistillery.com
We are an award-winning distillery that produce spirits, liquors from scratch.
Firmy’s Bakes
Facebook: @Firmy’s Bakes
Indulge in handcrafted decadence from Firmy’s Bakes where every stuffed cookie, brownie, and blondie hand made using premium Belgian chocolate. Baked fresh in small batches, our treats deliver rich,
gooey perfection in every bite. Taste the difference of passion, quality, and a whole lot of chocolate.
Flavour Bakehouse
@flavourbakehouse
I am thrilled to introduce my business to you. We specialise in creating mouth-watering 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 hotCooled then filled.
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!
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.
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-yearold 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.
· 1-3 AUGUST
Happy Hemper CBD happyhemper.co.uk
Scotlands first CBD subscription box company, offering a variety of high quality CBD products all in one place. Along with their own range of cold pressed products including oils, gummies and body balms. All 100% natural and chemical free.
Hawkstone hawkstone.com
Hawkstone is the UK’s fastest-growing beer and cider brand, producing awardwinning 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!
Istanbul BBQ
istanbulbarbecue.co.uk
Istanbul BBQ brings delicious flavors that have been loved for years on the hot streets of Istanbul to London and around the country. 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.
Jinger Drinks
jingerdrinks.com
Jinger Drinks produces organic, vegan concentrates made from ginger and turmeric, available in a range of delicious flavours. Crafted to boost immunity and reduce inflammation, these refreshing drinks offer a holistic, superfood-rich experience through cold-pressed liquids. They’re a perfect caffeine alternative, providing added health benefits with every sip.
Joy Spread
joyspread.co.uk
Artisan dessert spreads based on our favourite gelato flavours, perfect for spreading, drizzling or just eating with a spoon!
Kandy Kitchen Creations
kandykitchencreations.co.uk
We handmake a range of dry mixes, presented sand-art style in clear compostable tubes for fuss-free, easy meals. Our savoury range includes soup, stew and risotto each serving 2 or 4, and our puddings include brownie, blondie and flapjack traybakes. Gluten Free and Vegan options are available.
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.
Lion & Bear
lion-bear.com
Brain and Body Boosting Bites and Brews with Natural Supplements, Made Easy and Enjoyable.
Little Tipple
@ littletippleevents
Fizz and charcuterie anyone? Come sip crisp Champagne, try a bottle of delicate Crémant or grab yourself a delicious wine while at Foodies. Pair with our gorgeous charcuterie options, cheeses, cured meats and all the accompaniments what a perfect Little Tipple.
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.
Lussa Gin
lussagin.com
Lussa Gin was created in 2015 by three women on the Isle of Jura. They distill 15 botanicals they can grow or gather from the island’s hills, coast, woods and gardens to create an award winning, aromatic, dry 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 gluten-free. We ethically source the finest cacao, crafting rich, pure flavors without compromise. Whether you’re a connoisseur or simply love great chocolate, our
· 1-3 AUGUST
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
We bring together awardwinning, 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. Head along to our stand to have a taste.
Moorend Road Distillery
Instagram @number52gin, FB: @moorendroaddistillery
We are a distillery making small batch craft gins with a twist! FOODIES FESTIVAL
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.
Mr Matcha
@mrmatcha
Mr. Matcha is a premium artisan gelato brand bringing bold, Asian-inspired flavours like ceremonial-grade matcha, black sesame, and Vietnamese coffee to the Foodies Festival. Handcrafted in small batches with organic British milk, our gelato delivers rich, authentic taste with visual and viral appeal.
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 cosy nights. Treat yourself and get a taste of bliss. 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. We use carefully sourced ingredients to ensure a perfect flavour.
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.
New Forest Shortbread
newforestshortbread.co.uk
New Forest Shortbread lovingly craft small batches of flavoured artisan shortbread in the heart of the New Forest. Silver winners of 2024 Great British Food Awards and Gold winners in 2023. 2-star and 1-star winners in 2023 Great Taste Awards and 1-star winner in 2022. Sealed in recyclable bags and biodegradable boxes the day they are baked, every box is adorned with beautiful images of the stunning New Forest. Perfect doorstep or thank you gestures, wedding favours and hamper fillers.
Nikki’s Eats & Treats
nikkiseatsandtreats.co.uk
Nikki’s Eats & Treats does the hard work for you! Whether you simply don’t have the time or don’t enjoy spending hours in the kitchen, you can still eat a healthy nutrient-rich diet which can aid in weight loss and general wellbeing. Through my love of food, especially desserts, I’ve created my own range of Low Calorie, Low Sugar Desserts and Cakes, some of the range is suitable for Diabetics with my Chocolate
Black Bean cake containing 0.36g sugar & only 82 Kcal. Chocolate mousse is 3.9g & 107kcal. All my cakes are dairy free & i have gluten free options as well as Vegan desserts too and most are under 100kcal a piece, but still taste amazing.
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. 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
FOODIES FESTIVAL EXHIBITORS
INVERLEITH PARK, EDINBURGH · 1-3 AUGUST
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! Come along and see.
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 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.
PURE COCO LTD
purecoco.uk
Sip in style with Pure Coco — where tropical luxury meets pure refreshment!
FOODIES FESTIVAL EXHIBITORS
INVERLEITH PARK, EDINBURGH · 1-3 AUGUST
Indulge in nature’s finest coconuts, handpicked for ultimate taste and hydration. Perfect for a sunny stroll or a guilt-free treat, every sip is a splash of paradise. Fresh, fabulous, and irresistibly luxe—only at Pure Coco!
Renegade Brewery
renegadebrewery.co.uk
Renegade Brewery is brews incredible beer for Misfits and Adventurers from the heart of Yattendon. Whether you’re partial to an IPA or want to branch out with a crisp Peach Lager, we’ve got the most refreshing brews for the summer.
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!
Sheep in wolf’s clothing
siwcbrewery.com
Sheep in Wolf’s Clothing is a brewery based in Dunblane on a mission to create big beer experiences at session strength. Alongside this they are committed to continuing to create opportunities for people with physical and/or neurological diversity who struggle to find work.
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.
soft serve cartel softservecartel.com
Soft Serve Ice Cream at it’s finest! Soft Serve Cartel bring you different flavours, toppings and sauces to make the ultimate combo.
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. Come along and learn more about our products.
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.
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!
Tap Social Movement tapsocialmovement.com
Tap Social is an independent Oxford craft brewery, bakery, and hospitality organisation that creates training and employment for people from prison. It runs four Oxfordshire community venues and is currently the UK’s “Consumer Facing Social Enterprise of the Year.”
Ten Hides Distillery www.tenhides.com
Ten Hides is an artisan distillery on the banks of the River Avon in Melksham,, hand-crafting award-winning gins and rum - and maturing whisky.. All inspired by the rolling chalk uplands of Salisbury Plain. On show will be London Dry and Orange gins, Spiced Rum and our latest British Summertime Tipple - Wiltshire’s answer to Pimm’s.
The Açaí Parlour theacaiparlour.co.uk
You might be wondering what an açaí bowl is? Well, açaí is a berry from the Amazon rainforest in Brazil, it is considered a superfood as it is packed full of antioxidants and vitamins which fight inflammation and boost immunity. The berries are blended into a sweet and refreshing sorbet, forming the base of the bowl, you can then top up the bowl your way with our huge selection of toppings – fruit, granola, chocolate, peanut butter drizzles to name a few –we are confident we have the bowl for you! Açaí bowls can be enjoyed for breakfast, meal replacement, a snack or dessert. For us, açaí was truly love at first taste, we couldn’t get enough!
Obsessed with its flavour, versatility and health benefits, we made it our mission to bring authentic açaí to our homeland, Scotland.
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 oven pizza ltd theoven-pizza.com Award winning log fired pizza
airstream serving you delicious log fired pizza and fries. 3rd best streetfood trader in Scotland 2025.
The
Willen Ice Cream Company @icewillen
The Willen Ice Cream Company is an independent, awardwinning artisan ice cream producer. We create delicious ice cream in collaboration with local farmers, food producers, private dining chefs and more. We use the finest and, where possible, locally sourced natural ingredients. We offer dairy, dairy free and vegan flavours.
Tikka Box
Facebook @tikkabox
Indian Street food- A wide variety of Pakoras, Samosas and Curries- We offer Gluten free, Dairy free, Nut free and Vegan Options on our menu.
Tipple & Snow tippleandsnow.co.uk
Homemade ice cream based in Oxfordshire, specialising in unique, alcohol-infused flavors.
The Tuskers Limited instagram.com/the.tuskers
The Tuskers – Sri Lankan Street Food. Bringing the heat to Foodies Festival! The Tuskers serve up bold, authentic Sri
Lankan curries packed with spice, flavour, and family heritage. Expect aromatic rice & curry plates, fiery sambols, and punchy street food straight from the heart of Sri Lanka. Run by husband-and-wife team Tyroshan & Ayesha, The Tuskers is based in Perth and also runs a Sri Lankan cook school for spice lovers who want to learn the secrets behind the heat. Don’t miss their new Yaka series – seriously spicy dishes inspired by the island’s cities and folklore.
Vins de Loire
vinsdeloire.fr/en
Explore the richness of Loire Wines with a free tasting, hosted by our resident wine experts and Great Grog Wine Warehouse.
Vorwerk UK
vorwerk.comgb/en/c/home
Thermomix TM6/TM7. The TM6/TM7 makes cooking quick, simple and fun. Combining intelligent technology, versatile cooking modes and solid craftsmanship in a compact package, the TM6 is a kitchen appliance like no other. Use it to create healthy, delicious meals from scratch for you and a table full of guests in no time. And the best part, TM6 gets better and better all by itself.
· 1-3 AUGUST
V Rum vrum.co.uk
Distilling from Hampshire, V is pioneering British Rum. V has taken up the challenge to craft a rum that puts the spirit back into spirits, turning moments into memories, forging new friendships and rekindling old ones. Explore the world of V at the rum bar with cocktails, slushies and your favourite mixers.
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.
Theatre Timetable Friday 1 august
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Jak O’Donnell, Great British Menu
2.30pm Al Roberto, Simmer Kitchen
3.30pm Jak O’Donnell, Great British Menu
3.30pm AJ Park, Dine4guest
4.30pm Jilly McCord, MasterChef Finalist
5.30pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Coinneach Macleod, The Hebridean Baker
2pm Coinneach Macleod, The Hebridean Baker
3pm Fabulous Fudge with Mariah Louise of The Finest Fudge Co
4pm Emma Eunson, Wee Cakes ‘N’ Bakes
5pm The End of the Show Show
BBQ Stage with Lumberjaxe
2.15pm Hot Buffalo Chicken Tacos with Pico De Gallo
3.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa
4.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes
5.15pm Backyard Hunter’s Chicken Nachos
Drinks Theatre
2.30pm Explore the Richness of Loire Wines: A Celebration of Diversity and Sustainability
3pm CVNE – Ambassadors of Spanish Wine in Rioja with Diana Thompson
4pm Beer Masterclass
5pm Laithwaites – 30 minute Wine School & Tasting with Diana Thompson
6pm Sheep In Wolf’s Clothing Brewery
7pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
International Cook School
Host: Nigel Brown, Nigel Brown International Cook School
2pm Lobster, Basil & Lemon Risotto
3pm Thai Red Curry with Chicken
4pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous
5pm Thai Red Curry with Chicken
£25 supplement, purchase classes alongside festival ticket. Vegetarian alternatives available.
MAH MUSIC STAGE
Headliner: Symphonic Ibiza
2.30pm Overalls
3.30pm Paul Thorpe as Elvis
5pm Apna
7.30pm Symphonic Ibiza
Theatre Timetable
saturday
2 august
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Jak O’Donnell, Great British Menu
12pm Rohan Wadke, MasterChef: The Professionals
1pm Barry Bryson, Barry Fish
2pm Gary Maclean, MasterChef: The Professionals
Champion
3pm Tyler King, Dulse
4pm Sarah Rankin, MasterChef
5pm Jonathan Bowers, Duck and Waffle
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Coinneach Macleod, The Hebridean Baker
11.30am Coinneach Macleod, The Hebridean Baker
12.30pm Sarah Bald, Sweet Bellas
1.30pm Amy Reid, Baking with Granny
2.30pm Rhiain Gordon, The Baby Faced Baker
3.30pm Andrew Bain, Inclusion in the Kitchen
4.30pm 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
Drinks Theatre
11.30am Explore the Richness of Loire Wines: A Celebration of Diversity and Sustainability
12.30pm Kleine Zalze – Explore the diversity of South African wine with Diana Thompson
1.30pm Rueda: Vibrant White Wines From Spain with
Rose Murray Brown MW
2.30pm Laithwaites – 30 minute Wine School & Tasting with Diana Thompson
3.30pm English Wine: Sparkling & Still with Rose Murray Brown MW
4.30pm Languedoc With Calmel & Joseph with Rose Murray Brown MW
5.30pm Louis Jadot – The Essence of Burgundy with Diana Thompson
6.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
International Cook School
Host: Nigel Brown, Nigel Brown International 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
£25 supplement, purchase classes alongside festival ticket. Vegetarian alternatives available.
Prept Kids Cook School
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
MAH MUSIC STAGE
Headliner: The Wanted 2.0
1pm Callum Stewart
2.15pm Ben Walker
3.30pm Run Out the Guns
2pm Pilgrims Society
4.45pm White Collar Rebels
6pm The Ultimate Rock Show
7pm The Wanted 2.0
Theatre Timetable
sunday 3 august
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Jak O’Donnell, Great British Menu
12pm Jack Montgomery, Argile Restaurant
1pm Derek McMillan, Michelin-starred Condita
2pm Jak O’Donnell, Great British Menu
3pm Scott Murray, The Gannet
4pm Sophie Taylor, Port of Leith Distillery
5pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Coinneach Macleod, The Hebridean Baker
11.30am Coinneach Macleod, The Hebridean Baker
12.30pm Sarah Bald, Sweet Bellas
1.30pm Amy Reid, Baking with Granny
2.30pm Rhiain Gordon, The Baby Faced Baker
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
Drinks Theatre
11.30am Explore the Richness of Loire Wines: A Celebration of Diversity and Sustainability
12.30pm M Chapoutier – Pioneers from the Rhône with Diana Thompson
1.30pm Villa Maria Presents New Zealand Sauvignon Blanc with Rose Murray Brown MW
2.30pm Laithwaites – 30 minute Wine School &
Tasting with Diana Thompson
3.30pm Rueda: Vibrant White Wines From Spain with Rose Murray Brown MW
4.30pm South America: Either Side of the Andes with Rose Murray Brown MW
5.30pm Great Wines from Lidl with Diana Thompson, Wine Events Scotland
International Cook School
Host: Nigel Brown, Nigel Brown International 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
£25 supplement, purchase classes alongside festival ticket. Vegetarian alternatives available.
Prept Kids Cook School
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
MAH MUSIC STAGE
Headliner: Scouting For Girls
11.15am Bo’ness Belles
12pm Forth Valley Chorus
12.45pm Archie
1.30pm The Background Sounds
2.30pm And the Bandages
3.30pm Cloud House
4.30pm Tom As Usual
6pm Scouting For Girls