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 Sat and Sun.
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
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. FOODIES FESTIVAL
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.
ANURAG AGGARWAL was a MasterChef finalist. See Anurag in the La Española Chefs Theatre on Sunday 25th at 1pm
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S
SYON PARK · 24-26 2025
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.
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.
Stir in the peanut butter until it is fully incorporated into the curry sauce.
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.
is the Medicinal Chef. See Dale in the La Española Chefs Theatre on Saturday 24th at 4pm
DALE PINNOCK
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. See Jack in the La Española Chefs Theatre on Monday 26th at 2pm
INDONESIAN MIXED SEAFOOD WITH PRAWN BISQUE SAUCE
6 tiger prawn (with shell and head)
1 wild seabass fillet (whole )
100g clams
2 red chicory
1 green courgette
20g red chilli
10g garlic
10g shallot
10g ginger
15g tomato
10g lemongrass
5g kaffir lime leaf
5g galangal
800ml coconut milk
Salt
Black pepper
Sugar
Vegetable oil
2 large pieces banana leaf (about 12” square)
5 fresh lime
30g micro basil
250g butter
Clean the prawns and keep the shell separately. Dry the prawns and marinate with salt, pepper and a bit of oil.
Preheat the oven to 175ºC. Cut the seabass fillet into two long slices. Dry it and season with salt and black pepper.
Sear in a hot pan with vegetable oil. When the fish is half cooked, wrap the fish in banana leaf and bake in the oven for 6 minutes. Steam the prawns for 5 minutes, then pan sear with butter and finish with lime zest. Bake the prawn shells in the oven until they turn red.
Chop the tomato, garlic, shallot, red chill and galangal and stir fry until the fragrance comes out. Blend it together into a paste.
Return the paste to the pan with the cooked prawn shell, lemongrass and kaffir lime leaf. Put coconut milk into the pot together with the paste and reduce it, then season with the salt, pepper and sugar and finish it with butter. Strain the sauce and leave a bit in the pot to cook the clams.
Once the clams go into the pot, cover it until the clams are cooked through.
Cut the courgette into slices and then halves, then blanch with water. Season and oil then stir fry.
Cut the red chicory into small pieces.
Plate the fish, prawns and clams plus the courgette. Drizzle the sauce over and garnish with the micro basil.
WILLIAM JOSHUA competed on MasterChef: The Professionals in 2024. See William in the La Española Chefs Theatre on Sunday 25th at 5pm
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.
ANAND is a TV chef, author and restaurateur. See Dipna in the La Española Chefs Theatre on Sunday 25th at 12pm
DIPNA
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.
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 FOODIES FESTIVAL
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group. See Atul in the La Española Chefs Theatre on Sunday 25th at 2pm
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.
Push to the side and add the remaining oil. Add the eggs and let sit for 30 secs, then scramble until cooked.
Serve garnished with sliced red chillis, coriander leaves and quartered lime. FOODIES
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.
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.
was the winner of MasterChef 2023 and is the founder of Khao Soi by
CHARIYA KHATTIYOT
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!
ADIL TAHA is the founder of La Terra Bakery. See Elzahraa in the Cake & Bake Theatre on Monday 26th at 3.30pm
ELZAHRAA
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.
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.
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.
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.
DSautomobiles.co.uk
New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2 EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).
prefers - The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.
Learn from the masters
Kidscanlearnandcookwithmasterclasses hosted bycelebritychefseverydayofthefestival. Inthe PreptKidsCookSchool,thelittleonescan get theirfirsttasteofcookingunderthewatchful eye ofGreatBritishMenufinalistAviShashidhara on Saturday24thandMasterChef:The Professionals starChloeMcCoyonSunday25th andMonday26th.Inthesefreesessions,runningin association withhealthyeatingcharityPrept Foundation,the kidswillhaveachancetolearna simplerecipeand havefunwithfood
Bottoms Up!
JoinITVThisMorningwineexpert JoeWadsackintheDrinks Theatre,wherehe’llbe showcasingaselectionof MagicalSummerDrinks foryoutonoseandtaste. AlongsideJoe,LeMistral willbeofferingsomeof theProvenceregion’smost belovedrosésandBrixworthSpirits willshowofftheirownsuperiorBritishspirits.
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.
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.
Bocca di Bianchi
@ bocca_di_bianchi
Bocca Di Bianchi is a 1983 converted food truck run by
the Bianchi family in Bristol, serving up tasty 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.
FESTIVAL
SYON PARK · 24-26 2025
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 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.
Coach and Horses
Isleworth
coachandhorsesisleworth.co.uk
The Coach and Horses is a
community pub in the heart of Isleworth, serving delicious British food with seasonal ingredients. We are so excited to be back for a second year in a row with our delicious fish and chips and lobster rolls for all the wonderful foodies at this year’s festival.
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 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.
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.
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.
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.
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. Experience the luxury of delicate, handmade treats, where passion and precision come together creating both classic and modern flavours!
SYON PARK · 24-26 2025
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-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.
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 York- style 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.
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.
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. 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
· 24-26 2025
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.
Moorend
Road Distillery
Instagram @number52gin, FB: @moorendroaddistillery
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.
Naakaa -
The Foodies Corner naakaa.co.uk
World fusion street food.
Nana Rose nanaroserumpunch.com
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
We are a 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.
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.
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 FOODIES FESTIVAL EXHIBITORS SYON
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.
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.
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 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
FOODIES FESTIVAL EXHIBITORS SYON PARK · 24-26 2025
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! 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
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 Manchester based mixed media artist and will be bringing with me original quirky unique artwork across popular culture, music and game genres. My insta is www.instagram.com/ sasharayart
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. 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.
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. Come along and try something truly special from our stand.
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.
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, 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.
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
PARK · 24-26 2025
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 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
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.
Whippy King Ices
whippykingsices.co.uk
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, independ-
ent 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 24 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 Ben Palmer, The Sardine Factory, GBM
Banquet Winner 2024
1pm Alex Webb, MasterChef: The Professionals
Champion
2pm Dhruv Baker , MasterChef Champion
3pm Radhika Howarth, Radikal Kitchen
4pm Dale Pinnock, The Medicinal Chef
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Eloise Durrant, C4’s Extreme Cake Makers
11.30am Eloise Durrant, C4’s Extreme Cake Makers
12.30pm Brilliant Baking with Julia Cragg of Cragg’s Cakes
1.30pm Hazel Vaughn, Great British Bake-Off 2025
2.30pm Captivating Cookies with Jodie’s Cookies
3.30pm Fabulous Chocolate with Robert Kingdon, XO Chocolate
4.30pm Eloise Durrant, C4’s Extreme Cake Makers
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
12.30am Khoki United – the future of mindful drinking
1.30pm Nana Rose Rum Punch
2.30pm Provençal Rose with Le Mistral
3.30pm Summer whites with Joe Wadsack
4.30pm Brixworth Spirit
5.30pm Summer reds with Joe Wadsack
6.30pm Joe Wadsack presents Magical Summer Drinks
Prept Kids Cook School
Host: Avi Shashidhara
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
MAH MUSIC STAGE
Headliner: Pixie Lott
11am The Big Choir (entrance)
1pm The Big Choir
2pm Demi Jordanae
3pm Funk Odyssey
4pm Rock of the Pops
5pm Funk Odyssey
7pm Pixie Lott
Theatre Timetable sunday 25 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 Dipna Anand, Brilliant Restaurant
1pm Anurag Aggarwal, MasterChef Finalist
2pm Atul Kochhar, Atul Kochhar Restaurant Group
3pm Long Ng, Michelin-starred Taku
4pm Ayesha Kalaji, MasterChef: The Professionals
5pm William Joshua, MasterChef: The Professionals
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Eloise Durrant, C4’s Extreme Cake Makers
11.30am Eloise Durrant, C4’s Extreme Cake Makers
12.30pm Baking with Chocolate
1.30pm Captivating Cookies with Jodie’s Cookies
2.30pm Fabulous Chocolate with Robert Kingdon, XO Chocolate
3.30pm Eloise Durrant, C4’s Extreme Cake Makers
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
12.30am Provençal Rose with Le Mistral
1.30pm Cocktails with Joab Vieira, Rayuela
2.30pm Brixworth Spirits
3.30pm Summer whites with Joe Wadsack
4.30pm Nana Rose Rum Punch
5.30pm Summer reds with Joe Wadsack
6.30pm Joe Wadsack presents Magical Summer Drinks
Prept Kids Cook School
Host: Chloe McCoy
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
MAH MUSIC STAGE
Headliner: Scouting For Girls
12pm Macy O’Neill
12.30pm Kurfew
13.30pm Louise Parker
2.30pm Marylebone Jelly
3pm Mr Griff
4pm Rock of the Pops
5.30pm Marylebone Jelly
7pm Scouting For Girls
Theatre Timetable monday 26 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: Thomas Frake, MasterChef Champion
12pm Joe Laker, Counter 71
1pm Richie Stainsby, MasterChef: The Professionals
2pm Jack Ward, Rick Stein Barnes
3pm Andres Quevedo Sanabria, Rayuela
4pm Thomas Frake, MasterChef Champion
5pm Mick Binnington, CHEF by Mick Binnington
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Eloise Durrant, C4’s Extreme Cake Makers
11.30am Eloise Durrant, C4’s Extreme Cake Makers
12.30pm Fusion Patisserie with Fang-Yu Lin of Sugarcane Studio
1.30pm Eloise Durrant, C4’s Extreme Cake Makers
2.30pm Baking with Chocolate
3.30pm Elzahraa Adil Taha, La Terra
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
12.30pm Summer whites with Joe Wadsack
1.30pm Cocktails with Joab Vieira, Rayuela
2.30pm Brixworth Spirits
3.30pm Summer reds with Joe Wadsack
4.30pm Gin Masterclass
5.30pm Joe Wadsack presents Magical Summer Drinks
Prept Kids Cook School
Host: Chloe McCoy
Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis.
MAH MUSIC STAGE
Headliner: The Wanted 2.0
12pm Two Ways Home
1pm Soph and Simon
2pm KC Johns
3pm Number 7
4pm Mr Griff
5pm Number 7
6pm The Wanted