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HAMPTON COURT PALACE MAY 5, 6, 7 2012

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A CELEBRATION OF FINE FOOD AND DRINK SPONSORED BY

40 VIS T THE NIE FOOD OW LOVE F CINEMA

JUBILEE JOY

RECIPES and top chefs Levi Roots Ed Baines Martin Blunos Aldo Zilli Gary Lee Greg Malouf

Michelin-starred and top chefs cook recipes fit for the Queen See Faye Ripley and Emma Forbes cooking live in the Chefs Theatre CHEFS THEATRE • FOOD & DRINK THEATRE • KIDS COOKERY THEATRE


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WELCOME

Published by the Media Company Publications Ltd 21 Royal Circus Edinburgh EH3 6TL Tel: 0131 226 7766

Welcome to Foodies Welcome to Foodies Festival Hampton Court Palace for our fourth bumper year. Make sure to visit the new-look Food Theatre, the new Childrens Cookery Theatre and the Food of Love Cinema. Thanks to the chefs for all of their support and to our sponsors, including Scottish Power and Jamie magazine.

www.foodiesfestival.com www.foodies-magazine.com

FOODIES FESTIVALS

EX

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HAMPTON COURT PALACE Surrey May 5, 6, 7 2012 BRIGHTON Hove Lawns May 25, 26, 27 2012 TATTON PARK Cheshire July 6, 7, 8 2012 BRISTOL Harbourside July 13, 14, 15 EDINBURGH Inverleith Park Aug 10, 11, 12 LONDON Battersea Park August 17, 18, 19 OXFORD South Parks August 25, 26, 27

STA GE

TO ILE TS

ADVERTISING Sales Manager Bill Mackay Business Development Matthew Magee

Kids Cookery Theatre Food Theatre Drinks Theatre

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EDITORIAL Editor Sue Hitchen Publicity Boo Paterson Design Angela McKean Digital Imaging Malcolm Irving Production Lucy Wormell Caroline Whitham Advertising Design Charis Stewart Editorial Assistants Julia Kauffman Ester Hilmarsdottir Keridwen Bronsema

Chefs Theatre

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Restaurant tents Great Taste Market City Beach Food of Love Cinema Exhibitors Street Food Arena VIP tent First aid

TICKET HOLDER ENTRANCE/EMERGENCY EXIT With thanks to our sponsors

Front cover image reproduced from Foodies May edition and courtesy of Pomegranate and Roses: My Persian Family by Ariana Bundy, Fari Publishing, ÂŁ25 See website www.foodiesmagazine.com for recipe foodies | 3


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FOODIES FESTIVAL NEWS

The lovely ladies This year we are incredibly pleased to welcome the fabulous Fay Ripley and the ever-wonderful Emma Forbes to the Chefs’Theatre at Foodies. These seasoned television stars are going to be cooking up a storm with recipes from their acclaimed cookbooks - Fay Ripley’s What’s for Dinner? and Emma Forbes’ Life & Soul. ● Fay Ripley - Saturday 5 May at 3pm ● Emma Forbes - Sunday 6 May at 1pm

Photograph copyright © Clive Streeter Taken from Life & Soul by Emma Forbes

The New BMW 3 Series BMW is delighted to be returning to Foodies Festival. The new BMW 3 Series Saloon will be on display, along with the all-new BMW 6 Series Gran Coupé. Be one of the first to see this exciting new model and meet BMW Ambassador and Michelin-starred chef Jason Atherton. To find out more about BMW’s products and services, visit www.bmw.co.uk.

PUT SOME MUSIC INTO YOUR FOOD Bringing a touch of reggae to Hampton Court Palace will be Levi Roots, inventor of Reggae Reggae sauce. He’ll be whipping up some traditional delights in the Chefs’Theatre, so if you fancy putting some Jamaican spice into your life get yourself along there at 1pm on Saturday.

Food of love For the first time at Foodies Festival, Hampton Court Palace, we bring you the Food of Love Cinema. The cinema will show the greatest food movies daily, as curated by film director Hannah Robinson. Food and drink from each film will be served during the screening, so the audience can taste what the stars are tasting. Blockbusters such as Moonstruck (pizza) and Goodfellas (pasta) will be shown alongside independent films such as Tampopo (sushi).

www.foodiesfestival.com

Café Spice takes to the road Cyrus Todiwala OBE will be launching the fantastic new street food unit, Cafe Spice Namaste Mobile, at Hampton Court Palace. Cyrus tells us that it “will provide the interesting food from all over India that Cafe Spice Namaste is known for”. He adds: “Just because it’s a trailer doesn’t mean people have to think they’re eating food on the hoof. Just the look of the Cafe Spice Namaste Mobile, we hope, will be very reassuring to people who love and seek out good food.”

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FOODIES FESTIVAL FOOD THEATRE HAMPTON COURT PALACE, MAY 5, 6, 7 2012 Sponsored by

The Amazing Aldo This year Discover the Origin are proud to bring you the amazing Aldo Zilli in the Food Theatre. This well-known and extrovert chef has featured on television’s Good Food Live, X Factor: Battle of the Stars, GMTV and many more. His restaurant, Zilli Fish, is a Soho institution, cooking up the offerings of Aldo’s favourite Billingsgate Market. Aldo will be advising on perfect food and wine matching, with the help of food and drink campaigners, Discover the Origin. Sat at 14:15

GO SPLAT!

Viva la revolution The Bread Revolution boys are here to show us just how easy and versatile bread can be, with their demo of a no-fuss lunch. They’ll showcase kneading, foraging, and tips for making a meal with leftover bread, all with minimal time, equipment and fuss. Catch them in action at the Food Theatre. Sat at 13:15

Food Theatre timetable 11:15 Sat Cheese and farm produce Sun & Mon Chocolate tastings 12:15 Sat & Sun Cake tastings and decoration Mon Cheese tastings 13:15 Sat Bread making Sun & Mon Joe & Sephs gourmet popcorn 14:15 Sat Discover the Origin with Aldo Zilli Sun & MonMoroccan tagines 15:15 Ramans Kitchen Indian cuisine 16:15 Sat Morccan tagine Sun Jamaican street food Mon European artisan 17:15Sat,Sun European Mon Jamaican

The brand new Childrens Cookery Theatre is brought to you by Splat Cooking and sponsored by Lakeland, with a selection of classes to choose from, featuring special S ID K guests. The chaps at W E N RY Pieminister will be COOKE E THEATR helping the kids to produce perfect pies, and Splat has lined up classes with delicious recipes such as fruit tarts, healthy pizzas and whizz bang jelly. Every day, all day

Meet Britain’s Best Cooking Family The Ramans were crowned Britain’s Best Cooking Family by the Hairy Bikers last year. Daughter Priya will be holding a masterclass on their new range of delicious relishes. For fans of full, spicy flavours it’s one not to miss. Daily at 15:15

Gourmet popcorn? Well I never.. We are lucky enough to play host, for the first time, to the magical Joe & Seph’s Gourmet Popcorn. No flavour combination is too daring, with the range including classic caramel, caramel, chilli and pepper, and even goat’s cheese and black pepper for those who prefer their popcorn savoury. Sun & Mon at 13:15

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FOODIES FESTIVAL FOOD THEATRE

Food of Love Cinema FILM fans are set for a unique culinary experience at Foodies Festival this year, with a pop-up cinema that shows the best food films of all time and serves the food from the movies so you can taste what the stars are tasting. Ticket price £10 per adults and £5 children Saturday May 5th 10:30 Bugsy Malone (1976, U, 93 min) Enjoy cream pies and sarsparilla 12:30 Moonstruck (1987, PG, 102 min) Dine on Italian classics 14:30 Dr No (1962, PG, 110 min) Gin martinis and Jamaican delicacies 16:30 Tampopo (1985, 18, 114 min) Japanese delights

Sunday May 6th 11:10 Moonstruck (1987, PG, 102 min) Dine on Italian classics 13:00 Dr No (1962, PG, 110 min) Gin martinis and Jamaican delicacies 15:00 Babette’s Feast (1987, U, 102 min) French delights 16:45 Goodfellas (1990, 18, 146 min) Dine on Italian classics

Monday May 7th 11:15 Bugsy Malone (1976, U, 93 min) Enjoy cream pies and sarsparilla 13:00 Moonstruck (1987, PG, 102 min) Dine on Italian classics 14.45 Dr No (1962, PG, 110 min) Gin martinis and Jamaican delicacies 16.45 The Scent of Green Papaya (1993, U, 104 min) Vietnamese delights

Hannah Robinson - curator of The Food of Love Cinema Hannah is a screenwriter and director who combines her film making with a love of cooking, having worked as a chef and as food journalist for the Scotsman newspaper. Her short film, In the Mood starring Kelly Brook, won silver in Mumbai. Sheila won Best Director in Rome, and her half-hour Night Swimmer won Grand Prix at Vendôme. Now moving into features, Hannah won the American Screenwriters' Association Grand Prize for her co-written comedy Fireworks and is currently writing a solo feature, Tesla Girl. Robinson said: “I'm really thrilled to be programming the Food of Love because it combines my two obsessions – cooking and cinema. I thought it would be a great idea to match the style of food with the movie, as good on-screen cooking always gets your tastebuds excited.”

With thanks to our sponsors

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FOODIES FESTIVAL DRINK THEATRE HAMPTON COURT PALACE, MAY 5, 6, 7 2012

THE CHILEAN LEGEND

Here’s to bubbles Champagne is the world’s celebration wine – and it comes only from a small corner of north-eastern France. In this tasting, Charles Metcalfe talks about five champagnes, from different producers, made in different styles. You want an aperitif champagne, a champagne for food, a champagne for romantic moments? This class has them all. Bring your own glass slipper. Daily at 12:30

Leading Chilean wine producer Casillero del Diablo will be presenting a selection of wines to visitors at Foodies. Dare you enter the Devil’s Cellar to take part in a unique and mysterious tasting experience? Offering wines for visitors to sample and buy at great prices, you can also learn more about the art of wine tasting with Casillero del Diablo in the Drinks Theatre. Daily at 13:30

Glorious ginseng

Curiouser and curiouser Brand ambassador Duncan McRae brings you a masterclass on gin from the weird and wonderful world of Hendrick’s. The drinks expert shows you how to produce cocktails and marvellous mixtures, with a little bit of history thrown in for good measure. Sat at 17:30, Sun & Mon at 16:30

Drink Theatre timetable 10:30 Sat: Coole Swan liqueur cocktails 11:30 Sat, Sun & Mon: Beer tastings 12:30 Sat, Sun & Mon: Champagne 13:30 Sat, Sun & Mon: Wine tastings with Casillero Del Diablo 14:30 Sat, Sun & Mon: Portuguese wines with Charles Metcalfe 15:30 Sat, Sun & Mon Discover The Origin food and wine matching 16:30 Sat: Ginseng cocktails, Sun & Mon:: Gin Tasting with Hendricks 17:30 Sat: Gin tastings, Sun: Liqueur tastings, Mon: Cherry wine tastings

Alex Kammerling, founder of Kamm & Sons Ginseng Spirit and previously global ambassador for such high-profile brands as Grey Goose, presents a session on the medicinal uses of alcohol and whether there is such a thing as healthy booze. He covers the long history of alcohol as medicine, unearthing surprising facts about the origins of some of our favourite alcohol brands. There will also be an interactive cocktail demonstration, showing how to create healthier cocktails using detoxifying and vitamin-packed ingredients. Saturday at 16:30

Pure English lagers Located on a family farm in rural Suffolk, Calvors Brewery aims to create natural lagers, as they should be. During their masterclass you will learn all about their unique brewing process and get to taste some of the beer on offer from this laward winning local producer. Daily at 11:30 foodies | 9


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FOODIES FESTIVAL CHEFS IN THE AGA RANGEMASTER CHEFS THEATRE HAMPTON COURT PALACE, MAY 5, 6, 7 2012 In association with

Sponsored by

Cooking live at Foodies Michelin-starred and top chefs share favourite recipes in the Aga Rangemaster Chef’s Theatre. Register for free entry at the registration point by the entrance; places are available on a first-come, first-served basis. GOAT’S CHEESE, BEAN, EGG AND ANCHOVY SALAD SERVES 4

ED BAINES RANDALL & AUBIN 16 Brewer Street Greater London W1F 0SQ Tel: 020 7287 4447 www.randallandaubin. com Ed Baines is the chef and co-owner of Randall & Aubin, one of London’s premier restaurants. He entered the catering business at 16 - pursuing a childhood passion for food - and spent two years at The Dorchester in London. He then spent a few years cooking on one of the world’s exclusive yachts and at hotels. At 25 years of age, Ed opened the award-winning Daphne’s, in South Kensington, before opening Randall & Aubin. Ed is is now one of the most prolific chefs on television and has published two best-selling books. 10 | foodies

4 eggs salt 250g green beans, topped and tailed 300g goat’s cheese, sliced 100g anchovy fillets

For the dressing 6 cherry tomatoes, finely chopped pinch of sugar 1 ⁄2 tsp English mustard 1 tbsp sherry vinegar 5 tbsp olive oil bunch of fresh curly parsley, finely chopped To prepare the dressing, put the cherry tomatoes in a bowl with a pinch of salt and the sugar. Add the remaining dressing ingredients and beat together using a whisk. Pour the dressing into a clean jam jar. Screw the lid on, shake vigorously for a minute or two and then place in the fridge to chill. ● Soft-boil the eggs (see tip). Carefully peel the eggs and put to one side. ● At this point, prepare to ●

assemble the salad quickly, so it’s made while the beans are still hot. In a large pot of boiling, salted water, blanch the beans for 4 minutes. Drain immediately and place into a bowl. Add the cheese and mix with a spoon, then add the

dressing. Finally, add the anchovy fillets. ● Divide the mixture equally between four plates. Cut the soft-boiled eggs in half and place on top. Finish the dish by drizzling any dressing remaining in the bowl over the eggs.

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FOODIES FESTIVAL THE CHEFS

BOILED EGG AND SOLDIERS

MARTIN BLUNOS www.martinblunos.com One of the UK’s leading chefs, Martin Blunos was born and raised near Bath by his Latvian parents. Having trained in London, and all over the world, he held two Michelin stars for more then 15 years, firstly at his Restaurant Lettonie in Bristol and latterly in Bath. The larger-than-life chef appears frequently in the media and on television – recently on Channel 4’s Iron Chef UK, MasterChef Australia and Channel 4’s Cookery School. Martin was chosen to cook for Her Majesty The Queen during her Golden Jubilee year.

Q. Which celebrity have you cooked for? A. The most famous celebrity I’ve cooked for is Her Majesty the Queen at her last jubilee. It would be great to cook for her again, especially if I could sit and have a chat.

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For the yolk 1 ripe mango Lemon juice to taste Caster sugar to taste For the white 3 medium egg yolks 50g caster sugar Pinch of salt 250ml full fat milk 1 vanilla pod 250ml double cream For the soldiers 100g plain flour 100g rice flour Pinch of salt 100g unsalted butter 100g caster sugar

1 medium egg, beaten ● Peel and de-stone the mango, liquidise until smooth. Add the lemon juice and sugar to taste. Pass through a fine strainer and store in the fridge until needed. ● Beat yolks, sugar and salt until pale. Bring milk, with vanilla pod for flavour, to just under boiling point. Pour over yolk mix, put into a clean pan, stir until boiling point and then pass through a fine strainer. Cover and cool. Whip cream to soft peaks and fold in cold milk mixture.

● For the soldiers, sieve flours and salt into bowl. Rub in the butter until breadcrumb texture. Mix in the sugar. Bind with egg until you have a stiff paste. Press the mixture into the tin to a depth of 1/4 inch. Bake in a pre-set oven at 175ºC until golden brown (approx 20 minutes). Turn out while hot and cut quickly into fingers. Cool and, when cold, store in an airtight container. ● Serve with small pile of caster sugar or salt and the same of grated chocolate or pepper.

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GINGER AND PASSION FRUIT FOOLS

Emma Forbes first appeared on our screens presenting Going Live for the BBC. She has presented and appeared on numerous television shows since, including making it to the semifinals of BBC1’s Celebrity Masterchef. When Emma took a break to have her two children, she was inspired to create the boutique children’s shop Semmalina. October 2011 saw the publication of Emma’s book Life & Soul, and her latest venture is her own lifestyle magazine.

Q. What’s your favourite meal? A. My favourite meal is always one of comfort food. I look for good, oldfashioned easy food. In an ideal world I would have wonderful roast chicken with rosemary and caramelised onions, seriously good mashed potato and peas.

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Serves 6 1 tbsp crystallised ginger 15 passion fruit 450ml double cream 100g icing sugar Juice of half a lemon Very finely chop the ginger and set aside. Cut the passion fruit in half,

scoop out the flesh into a sieve and push through to extract the juice. ● In a large bowl, whisk the cream until it stands in soft peaks. Sift the icing sugar into a large bowl. Add the passion fruit juice and lemon juice and mix together, adding a further tablespoon of sifted icing sugar if the passion fruit

are unripe and sour. ● Using a large metal spoon, gently fold the juice mixture, a spoonful at a time, into the whipped cream. Gently fold in the chopped crystallised ginger. Spoon the mixture into cocktail glasses and leave to set in the refrigerator for at least two hours.

www.foodiesfestival.com

Photograph copyright © Clive Streeter Taken from Life & Soul by Emma Forbes

EMMA FORBES AUTHOR OF LIFE & SOUL Published by Ivy Press www.ivypress.co.uk www.emmaforbes.com


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RICE AND PEAS

LEVI ROOTS THE CREATOR OF REGGAE REGGAE SAUCE www.reggaereggae.co.uk Entrepreneur Levi Roots first shot to fame on BBC2’s Dragon’s Den in 2007, when he charmed Peter Jones and Richard Farleigh into investing in his spicy homemade Reggae Reggae Sauce. Following the success of the sauce, Levi has launched a wide range of products and turned his hand to writing a business book and four cook books. Levi’s fifth book, Sweet, which features his favourite desserts, is due for release in July.

Q. Who would you most like to cook for? A. Prince Charles and the Duchess of Cornwall. I greatly admire them and their charitable work. I am honoured to be an ambassador for both the Prince’s Trust and the National Literacy Trust, of which they are patrons. I’d love to help spice up their traditional Sunday lunch, Caribbean style.

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Serves 4 175g dried red kidney beans 1 whole coconut or 200g block creamed coconut, grated 3-4 tsp salt A knob of butter 1 whole Scotch bonnet chilli 1 spring onion, green end only, chopped 1 fresh thyme sprig 1 garlic clove 1 tsp all-purpose seasoning 500g pure basmati rice Rinse the beans in cold water, put them in a large bowl and cover with 1 litre of cold water. Leave to soak overnight. Drain the

soaking water into a large pan and bring to the boil. ● Rinse the beans under cold running water and throw damaged ones away. Add the beans to the boiling water, bring back to the boil, cover and boil vigorously for 10 minutes (to get rid of poisonous toxins). Reduce the heat and simmer for a further 35 minutes until the beans are soft. Squeeze them to test. ● Smash the coconut on the floor (mind your toes), crack open, drain and reserve the liquid. Remove the ‘meat’ from the shell with a sharp knife and grate into a bowl. Add the reserved coconut liquid,

pour in 1 litre of hot water and stir well. For creamed coconut, mix with 2 litres of hot water. ● Add the coconut, salt, butter, chilli, spring onion, thyme, garlic and allpurpose seasoning to the beans and boil for 15-20 minutes. ● Rinse the rice twice under cold running water, drain, then add to the pan. Make sure the liquid is 2.5cm above the level of the rice. Cook for 20-25 minutes on a gentle heat until all water is absorbed and the rice tender. Do not lift lid during cooking, or you’ll release all the moisture. When the rice is cooked, put clingfilm over the top to seal and close. foodies | 13


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POACHED PESTO SEA BASS ON SUMMER SPAGHETTI

FAY RIPLEY AUTHOR OF “WHAT’S FOR DINNER?” Published by HarperCollins www.harpercollins.co.uk Fay Ripley is a popular actress and eager home cook. Best-loved for her role in TV’s Cold Feet, her first cookbook, Fay’s Family Food, was an Amazon bestseller, received rave reviews and won Mumsnet Best Cookbook Award 2011. Fay lives in London with her husband and two children.

Q. What’s your favourite meal? A. My grandma Ivy went to her grave with her recipe for melt-inthe-mouth mince pies that were so good they could mend hearts, solve the global debt crisis and bring peace and goodwill to the world. I think I might be quite close to cracking the recipe but would love her to try them. I miss her and her pies.

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Serves 4 6 tbsp fresh pesto 4 tbsp fresh breadcrumbs 4 sea bass fillets (about 170g each), skinned 300g dried spaghetti 25g bunch of fresh mint 25g bunch of fresh basil 2 tinned anchovy fillets 11⁄2 tbsp capers 1 garlic clove, peeled and crushed 5 tbsp olive oil 1 tbsp white wine vinegar

● Mix the pesto and breadcrumbs together. Lay a sea bass fillet in the middle of a large piece of cling film and spoon on a quarter of the pesto mix. As best you can, roll the fish up like a sleeping bag, then fold over some cling film and roll it up tight, twisting the ends to seal. Pop this parcel into a piece of foil, rolling again and twisting the ends like a cracker, then bring them up to make a handle. When ready, pop the

parcels in boiling water and simmer for 15 minutes until firm. Remove from water but keep wrapped until ready to serve. ● Cook the pasta following pack instructions, then drain. Whizz or finely chop the mint, basil, anchovies, capers and garlic. Add the oil and vinegar then toss the dressing through the cooked pasta. ● Unwrap the tubes of fish, slice them into three pieces and serve on top.

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WARM HAZELNUT SPONGE, CARAMEL CUSTARD, POACHED APPLE AND BLACKBERRIES

For the sponge 115g sugar 45g ground hazelnuts 45g flour 115g egg whites 115g melted butter For the caramel custard 100g sugar 250ml milk 250ml double cream 7 egg yolks For the poached fruit 100g water 100g sugar Zest of 1 lemon 2 Granny Smith apples peeled, turned into balls with a melon baller 1 punnet blackberries Blackberry sorbet ● Place sugar, hazelnuts and flour in a mixer, and slowly add egg whites until you have a smooth batter. While the butter is hot, slowly incorporate into the batter mix. Place in piping bag and pipe into greased stainless steel rings. Bake at 175ºC for 15 minutes until golden. ● Caramelise the sugar until dark brown, deglaze with the milk and double cream, remove from the heat, whisk into the egg yolks, place in an ovenproof dish and bake at 90ºC until creme brulee consistency. Allow to cool, whisk until smooth and place in a piping bag.

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● Place water, sugar and lemon zest into a pan, bring to the boil, add the apples and poach for about 3 minutes until cooked. Remove from the heat, add blackberries and reserve. ● Brush the sponges with some of the reserved poaching liquor. Warm the sponge in the oven, remove and place in the centre of the plate. ● Pipe custard next to the sponge. Arrange fruit around the outside and finish with the sorbet.

several Michelin-starred restaurants. The Bingham boasts 3 AA rosettes and is a Top 100 in the Sunday Times Restaurant Awards. SHAY COOPER THE BINGHAM 61-63 Petersham Road Richmond Upon Thames TW10 6UT Tel: 020 8940 0902 info@thebingham.co.uk Trained in Manchester, at Paul Heathcote’s School of Excellence, Shay rose through the ranks at

Q. Which celebrity have you cooked for? A. At Bingham we’re often visited by celebrities. Quite recently, I had the honour of cooking for Amanda Holden and on another occasion, Rick Astley.

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PAN-FRIED SCALLOPS WITH CRAB BEIGNETS, RADISH AND MICRO CRESS Serves 4 1 grapefruit 8 large scallops 8 crab beignets 1 small bunch breakfast radishes 1 punnet mustard cress leaves 1 punnet pea shoots 6 tbsp herb oil

FREDERICK FORSTER NUOVO 88-90 High Road South Woodford, E18 2NA Tel: 020 8518 8007 79 Queens Road Buckhurst Hill, IG9 5BW Tel: 020 8504 2299 www.nuovorestaurant.co. uk Frederick Forster trained at Westminster College, and has since worked with Raymond Blanc and Gordon Ramsay. He became a Roux Scholar in 2000, was head chef at the Ritz for three years, and was National Chef of the Year in 2011.

Q. Who would you most like to cook for? A. My son and I are huge basketball fans, so I’d love to cook for LA Laker legend Kobe Bryant. Knowing he is a food lover, it would be great to impress him with one of my creations.

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For the crab beignets 4 tbsp of double cream 100g white crab meat Salt and pepper Zest of 1⁄2 lemon. 1 egg 1 tbsp white flour 50g Panko breadcrumbs To make the beignets, bring the cream to a quick boil and allow to cool. Squeeze all water from the crabmeat. Mix with the cream, salt, pepper and lemon zest. Make into small balls and coat in flour, egg and breadcrumbs. ● Fry the beignets in the oil. Peel the grapefruit, remove segments and cut into pieces. Cut scallops in half and season with salt and curry powder. Pan-fry until golden brown on both sides. ● Deep fry your beignets until crispy and golden brown. Drain and cut each into half and place four halves on each plate with scallops. Place a few radishes, grapefruit pieces and micro leaves around and over the dish. ●

CHARLOTTE AU FRAISE Serves 6

For the finger sponge 4 egg whites 120g caster sugar 4 egg yolks 120g plain flour For charlotte au fraise 6 finger sponge strips 200g strawberries plus a few for decoration 150g crème fraiche 150g whipping cream 2 gelatine leaves 30g sugar 50g water To make the sponge, place the egg white in a mixer and, once it stands in soft peaks, add the sugar and beat until firm. Add the beaten egg yolks and the sieved flour, place in a piping bag and pipe on greaseproof paper in lines to form stripes. Bake in a preheated oven at 200ºC for 8 to 10 min.

● Liquidise the strawberries and sieve to a purée. Whip both creams to a soft peak. Place gelatine leaves in 2 tbsp of cold water to soften. Bring the water and sugar to a simmer. Add gelatine, once dissolved add to the purée. Fold the coulis in the cream and reserve to build the charlotte. ● Cut only one side of the finger sponge strips to make one flat edge and place around the inner ring of six individual metal rings, 76cm wide by 3.5cm high. Fill the bottom of the ring with the sponge trimmings, then add the mousse, diced strawberries and leave to set in the fridge for 2 hours. Remove and top with lots of fresh strawberries. Serve with extra coulis. Top with white chocolate flakes.

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PARSNIP PARFAIT AND SORREL ICE Serves 4

STEVE DRAKE DRAKE’S RESTAURANT The Clock House High Street, Ripley Surrey, GU23 6AQ Tel: 01483 224 777 www.drakesrestaurant. co.uk

MICKAEL WEISS COQ D’ARGENT No 1 Poultry City of London EC2R 8EJ Tel: 020 7395 5000 www.codargent.co.uk

Steve’s first head chef position was at Drakes On The Pond, where he achieved a Michelin Star. In 2004, Steve bought the Ripley site, opened Drakes, and it has won a Michelin Star every year since 2005.

For the parsnip parfait 2 egg yolks 2 eggs 100g soft sugar 300g parsnip purée (see below) 300g semi-whipped double cream For the purée 4 large parsnips, peeled and chopped Stock syrup to cover For the sorrel ice 200g sugar 600g water 30g sorrel leaves To make the purée, place the ingredients in a pan, cover and

gently poach until very soft. Drain, and blend to make a smooth purée. ● To make the parsnip parfait, whisk the egg yolks and and sugar with water over simmering water until a light foam forms. Take of the heat and whisk until room temperature. Fold in the parsnip, then the cream. Freeze. ● To make the sorrel ice, dissolve the sugar in water, chill, blitz in the sorrel leaves, then freeze, forking continuously until it has a granita texture. ● Serve a scoop of parfait with a scoop of sorrel ice and decorate with fresh blackberries.

Mickael Weiss began his career as an apprentice at La Boule D’Or in France and has gained experience both in France and Britain. Sous chef to Peter Kromberg at the InterContinental, before head chef positions at Kartouche, Bleeding Heart and Chapter One, where he was awarded three osettes and a Michelin Bib Gourmand. He has won numerous other accolades, most recently Coq D’Argent won the Louis Roederer Wine List of the Year 2011.

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GARY LEE THE IVY 1-5 West Street London Tel: 020 7836 4751 www.the-ivy.co.uk Gary Lee has been senior head chef at The Ivy Restaurant since 2008. His career includes positions such as sous chef at Le Caprice and head chef at Bam-Bou before he joined The Ivy. His career started at The Dorchester under the legendary Anton Mosimann.

Q. Favourite meal? A. Gerard Depardieu’s restaurant in Paris, La Fontaine Gaillon: lightly salted cod with mash and an olive oil sauce. This was simple but unbelievably well executed; clean, fresh and to the point.

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THE IVY’S CORNISH RUMP OF LAMB WITH PAN-ROASTED ARTICHOKES, BROAD BEANS AND RAMSONS Serves 4 100g broad beans, podded and removed from white outer shell 4 100g pieces of Cornish lamb rump, fully trimmed Salt and black pepper Small bunch rosemary, finely chopped 2 cloves garlic, finely chopped 100ml white wine 200ml chicken or lamb stock 1 shallot, finely diced 10g fresh ramsons, roughly chopped (wild garlic) 2 sprigs of flat leaf parsley, finely chopped 2 sprigs of mint, finely chopped Olive oil for cooking

For the artichokes 1 ⁄2 tsp salt 2 cloves of garlic, peeled and crushed 1 sprig of rosemary 1 sprig of thyme

2 tbsp olive oil Juice of 1 lemon 2 tbsp white wine vinegar 12 baby artichokes, trimmed ● Pre-heat oven to 200°C. Put all the ingredients except the artichokes into boiling water. Add the artichokes and cook for 8 to 10 minutes, until they’re soft. Drain and keep to one side until ready. ● Blanch the beans in a pan of boiling water until tender, 1 minute if using fresh, 2 to 3 if frozen. Sieve and leave to cool. ● Season the lamb. Heat a medium-sized frying pan until smoking. Do not add oil. Place the lamb, fatside-down, into the pan and brown. Once the meat is sealed all over, turn the heat down. Add chopped rosemary and garlic and cook for another 2 to 3 minutes.

● Roast in the oven to your taste then cool on a rack. ● Add the wine to the baking dish and mix with the cooking juices over a high heat. When the wine has reduced by twothirds, add the stock. Bring to the boil and reduce again by twothirds to make a sauce. ● Once the artichokes are cool, quarter them and remove the choke. Add 2 tablespoons of olive oil to a frying pan, then gently roast the artichokes until they are golden brown. Add the shallot and continue to cook until done. Remove from the heat. Add the broad beans and ramsons, and allow the heat to permeate for another minute. Sprinkle the chopped parsley and mint over the lamb. ● To serve, arrange the artichokes on to plates, slice the lamb and place alongside. Finish with sauce and serve.

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MELTING SALMON IN FRAGRANT SALT ‘TARATOR STYLE’

GREG MALOUF PETERSHAM NURSERIES Petersham Road, Richmond, Surrey TW10 7AG Tel: 020 8940 5230 petershamnurseries.com gregmalouf.com.au Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf was the executive chef at MoMo restaurant in Melbourne for 12 years. He contributes to magazines, gives master classes and consults to restaurants across the world. He has also written six acclaimed cookbooks. Greg is now cooking at Petersham Nurseries Café in Richmond, UK.

For the salmon 1.2-1.4kg salmon fillets, skin on with scales, pin boned 30g fragrant salt 30ml olive oil For fragrant salt, grind: 1 ⁄2 tsp cumin seeds 1 ⁄2 tsp coriander seeds 1 ⁄2 tsp cardamom seeds 1 ⁄2 tsp fennel seeds 1 ⁄2 tsp nigella seeds, 1 ⁄2 tsp toasted sesame seeds 2 tsp sea salt

Q. What is your favorite meal? A. I’ve always been obsessed with noodle soup and was in a delirious state over one I tasted at Yung Kee in Hong Kong.

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For the tahini sauce 20ml tahini 100ml natural yoghurt 1 small clove garlic crushed 1 tsp sea salt Juice of 1 lemon Sea salt, to taste

For the tarator garnish 100g walnuts 1 small purple onion, finely diced 2 long mild red chillies, seeded, finely diced 1 cup coriander leaves, shredded 1 ⁄2 cup mint leaves, shredded 20g sumac For the dressing 50ml olive oil Juice of 1 lemon Sea salt and pepper ● For the fragrant salt, put the ground spices, toasted sesame seeds and salt in a frying pan and warm until merged. ● Pre-heat oven to 80ºC. Trim the salmon so you have neat, even-sided rectangles. Remove pin

bones. Season with the fragrant salt. Cover and refrigerate for an hour, remove from fridge and wash in cold water. Pat dry and brush both sides with olive oil. Wrap in silicon paper and place skin-side down on a large baking tray. Bake for 12 minutes. ● Remove from the oven, turn, and continue cooking for a further 12 minutes, remove and leave to rest for 10 minutes. Unwrap and scrape away the grey bloodline. Set aside. ● For the sauce, whip tahini into the yoghurt until a thick paste. Add the garlic and stir in the lemon juice. Season with sea salt and refrigerate. ● For the tarator, set oven to 200°C and roast the walnuts for 5 minutes. Tip into a tea towel and allow to cool for 5 minutes. Rub to remove as much brown skin as possible. Chop medium-fine and sieve to remove any powdery skin. Mix with the finely diced onion, chilli, coriander, mint and sumac. ● Whisk dressing ingredients together then season the rested salmon with salt and pepper then brush 3-4 tablespoons of sauce on to the exposed flesh of each fillet. ● Divide tarator mix into 8 portions and spread evenly over the fillets. Spoon on dressing and a little sea salt to serve. foodies | 19


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SEA TROUT WITH ASPARAGUS, BROCCOLI AND A CRISPY LEGBAR EGG Serves 4

SIMON WADHAM RIVINGTON GRILL 28-30 Rivington Street, London, EC21 3DZ Tel: 020 7729 7053 178 Greenwich High Road London, SE10 8NN Tel: 020 8293 9270 www.rivingtongrill.co.uk Simon was born on the Isle of Wight. He later moved to London and began working at Joe’s Café in South Kensington. He then worked for Oliver Peyton at Soho restaurant. In 2007, Simon joined Caprice Holdings as head chef at Rivington Grill, Shoreditch and Greenwich.

Q. Who would you most like to cook for? A. Rihanna. No need to ask why.

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4 medium-sized eggs A splash of white wine vinegar 2 bunches of fresh English asparagus 500g broccoli 200g plain flour 2 eggs, beaten 250g breadcrumbs Sunflower oil for frying 4 sea trout fillets, 180g Salt and freshly ground black pepper 100ml rapeseed oil A sprig of dill, chopped Two sprigs of flat leaf parsley, finely chopped 1 ⁄2 small bunch of chives, finely chopped Crack the eggs into separate cups and place in boiling water with white wine vinegar. Poach for 3 minutes. Remove and keep to one side. ● Add asparagus and broccoli to boiling water until tender. Strain and keep warm. ● Dip the eggs into flour, beaten eggs and roll in breadcrumbs. Pour 6 cm of sunflower oil into a saucepan or deep fat fryer. Heat to 160°C. Fry the eggs for 2 to 3 minutes, stirring occasionally. Remove, place on kitchen paper and keep warm. ● Season the sea trout. Fry in oil in a non-stick pan for 3 minutes each side. Remove and garnish with eggs and chopped herbs. ●

PANZANELLA - TOMATO, CUCUMBER AND BREAD SALAD

KATIE AND GIANCARLO CALDESI CAFÉ CALDESI 118 Marylebone Lane London, W1U 2QF Tel: 020 7935 1144 www.caldesi.com Giancarlo and Katie featured in BBC2’s Return to Tuscany in 2006, They have co-written two cookery books and Katie has also written The Italian Cookery Course, which has been hailed as the Italian cookery bible. They own the Caldesi Group of Restaurants and Cookery Schools, with restaurants in London and culinary mecca, Bray in Berkshire. A passionate chef, Giancarlo can often be found cooking at the restaurants, whereas Katie is usually at the cookery schools.

Half a loaf of stale Tuscan bread or similar 4 sticks of celery, roughly chopped 1 small cucumber, peeled and roughly chopped 4 tomatoes, roughly chopped Half a red onion, finely chopped or 4 spring onions 12 radishes, quartered 6 tbsp of olive oil Salt and pepper 2 tbsp white wine vinegar Handful of basil leaves, mainly torn Handful of parsley, roughly chopped Tear loaf into large chunks and soak in water for 30 seconds. Remove when soaked through and squeeze out. It should not be soggy. Tear each bit into bite size pieces and put into a large mixing bowl. Add the rest of the ingredients. Mix together and adjust the seasoning to taste. Serve in bowls,

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CARAMEL NAMELAKA WITH YUZU PARFAIT, BAKED MERINGUE, CHOCOLATE SORBET AND YUZU GANACHE

MICHAEL WIGNALL THE LATYMER Pennyhill Park Hotel London Road Bagshot, Surrey GU19 5EU Tel: 01276 486 156 www.pennyhillpark.co.uk Michael Wignall started his road to success by gaining City and Guilds qualifications at Preston College. He worked in Spain then in the UK at establishments like Le Cassoulet and The Old Beams in Waterhouses, where he attained his first Michelin star in 1997. Michael joined Exclusive Hotels in November 2007. This has led to The Latymer fast becoming one of the best restaurants in the Surrey area, scooping four AA Rosettes and its first Michelin Star. Michael describes his cooking as “complex and carefully crafted”.

For the namelaka 4g gelatine 170g Valrhona caramel chocolate 5g glucose 100ml milk 200ml whipping cream For the yuzu parfait 2 sheets of bronze-leaf gelatine 75g sugar 25g glucose 25ml water 3 egg yolks 150g yuzu curd 150g whipping cream For the yuzu curd 250g yuzu juice 250g caster sugar 175g yolks 90g whole eggs 250g soft butter For the yuzu ganache 4g gelatine 85g 68% chocolate 17g egg yolk 15g icing sugar 40g double cream 10g yuzu juice 160g whipping cream For the baked meringue 190g egg whites 190g caster sugar 150g icing sugar To make the namelaka, bloom the gelatine in an ice bath for 10 minutes. Melt the chocolate over a bain marie, stir in the glucose. Combine the bloomed gelatine and milk together and melt in

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a small pan. Using a hand blender, combine the milk mixture, chocolate and then cream. Set in fridge. ● To make the yuzu curd combine the juice, sugar, yolks and whole eggs in a bowl and blend until fully combined. Place over a bain marie and cook until a curd consistency, about 30-40 minutes. Remove from the stove and whisk in butter a little bit at a time. Pass through a muslin cloth and cool. Transfer to a piping bag. ● To make the yuzu parfait, bloom gelatine in an ice bath. Using two mixers, make an Italian meringue with the sugar, glucose and water to 120°C. In the other mixer make a pate-a-bomb with the egg yolks, reducing the sugar, water and glucose to 118°C. Once both are ready, melt the gelatine in a small pan with 30ml of double cream, add this into the pate-a-bomb followed by the yuzu curd. Remove from the machine and fold in the meringue. Finish with the whipped

cream. Freeze in mould. Place condensed milk in a deep pan, cover with water and boil for 2 hours. Once cooked, plunge into ice water. Transfer to piping bag once cool. ● To make the yuzu ganache, soak gelatine in an ice bath for 10 minutes to rehydrate. Melt chocolate in a bain marie, make a light sabayon with the yolks and icing sugar. Combine the bloomed gelatine, double cream and yuzu in a small pan and gently melt. Stir the gelatine mixture into the melted chocolate, then combine that into the sabayon, followed by the whipping cream. Cover with clingfilm and set for an hour in the fridge. Remove clingfilm and knock back until smooth and shiny with a whisk. Transfer to piping bag. ● Make the baked meringue by whisking the eggs, gradually adding caster and icing sugar until light and stiff. Pipe on to silicone mats and bake in the oven at 100°C until soft and chewy. ●

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SCOTT’S COD WITH COCKLES AND SEA PURSLANE Serves 4 DAVE MCCARTHY SCOTTS 20 Mount Street, London Tel: 020 7495 7309 www.scottsrestaurant.com Dave worked as commis chef at The Ivy for two years and chef de partie at Harvey Nichols. He joined J Sheekey in 1998, worked there for nine years and made senior sous chef. In 2006, he moved to Mayfair to help open Scott’s and was promoted to head chef.

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4 cod fillets, 180g each 1 tbsp extra virgin olive oil Salt and freshly ground black pepper 350g cockles 125ml white wine 80g blanched sea purslane or other sea vegetable 100g unsalted butter 80ml double cream Small bunch parsley, finely chopped 1 ⁄2 lemon ●

Heat a non-stick frying

pan. Add olive oil. Season the cod fillets and cook skin side down for 5 minutes. Turn over and cook for a further 3 to 4 minutes. ● Heat a heavy-bottomed saucepan. Add the cockles, white wine and cover. Toss until shells begin to open, about 4

minutes. Drain off a little of the liquid, add sea purslane, butter and cream and stir. Bring to the boil, add chopped parsley, a squeeze of lemon and season. Place the cod on warm plates and arrange the cockles and sea purslane over and around the fish.

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ORANGE CRACKLE CUSTARD ÉCLAIRS WITH CHOCOLATE FONDANT ICING

ROBIN READ THE SOHO HOTEL 4 Richmond Mews London W1D 3DH Tel: 020 7559 3000 www.firmdale.com/ london/the-soho-hotel Robin Read is the group executive head chef of Firmdale Hotels and oversees seven boutique hotels, six in London and one in New York. In 2004, Robin joined Firmdale to open The Soho Hotel, having previously worked at the Ashdown Park Hotel, Chez Nico on Park Lane and Marco Pierre White’s Mirabelle. Robin is passionate about seasonality.

Q. Your worst cooking disaster? A. I once burnt an entire £120 sirloin intended for a hotel’s Sunday roast. I had forgotten about it all afternoon while on a break. I returned to the kitchen at 6pm for dinner to find smoke bellowing out of the oven. The chef never said a word, but I was petrified.

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For this recipe you will need a packet of orange crackle crystals, which you can find at any good supermarket or specialist baking shop. Serves 6

For the choux pastry 125ml water 125ml milk 100g butter 1 ⁄2 tsp salt 150g flour 4 eggs For the custard Crème patisserie Crème Chantilly Orange crackle crystals For the chocolate fondant icing 100g fondant icing 20g chocolate

Simple syrup (sugar dissolved in hot water, over heat) To make the choux pastry, preheat the oven to 220ºC, place the water, milk, butter and salt in a pan and bring to the boil. Add the flour and beat together until the mixture is smooth. Pour the paste into an electric mixer and beat until cool. Gradually add the eggs one by one until the mixture becomes heavy and liquid. Pour the mixture into a piping bag and pipe long fingers on to a lined baking sheet. Place in the oven and bake for 10-12 minutes. Remove and leave to cool. ● To make the custard, you will need crème patisserie and crème Chantilly ●

recipes are readily available for these. Once made, in a bowl mix two tablespoons of crème patisserie and one tablespoon of crème Chantilly together. Add one tablespoon of the crackle crystals, mix and spoon the mixture into a piping bag. Make a small hole in the cooled éclair and pipe in the custard mix. ● To make the icing, warm the fondant icing in a bowl over a pan of hot water. It will melt very quickly. Add the solid chocolate and continue to melt, adjust the consistency with syrup until it is nice and runny. Dip the filled éclairs into the icing and then place on a tray in the fridge to cool. foodies | 23


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FOODIES FESTIVAL EXHIBITORS HAMPTON COURT PALACE, MAY 5, 6, 7 2012

Afia’s Selly Oak, Birmingham, B29 5AY Tel: 07974 669 194 www.afias.co.uk Afia’s brings you a taste of fresh, home-cooked Indian food. This mother and daughter team take the time to identify and source their ingredients from local British suppliers where possible and do not add preservatives, food colouring, additives or chemicals to their food. This taste of India is not to be missed. Aus Wine Online 3rd Floor, 61 Fleet Street, London, EC4Y 1JU Tel: 02073 539 594 www.auswineonline.co.uk Aus Wine Online specialises in importing wines from Western Australia and Victoria, in Australia. It focuses on small ‘boutique’ vineyards that produce small volumes of award-winning wine. All the wines the company imports are made with minimal intervention methods, which use fewer chemicals in the growing of the grapes. Aus Wine is the sole importers of theses wines into the UK. Bamix UK Unit 3, Ellesmere Business Park, Haydn Road, Sherwood, Nottingham, NG5 1DX Tel: 0115 960 8646 www.bamixuk.com The Bamix effortlessly liquidises, blends and whisks with minimal fuss. Lightweight and versatile, the blender’s ergonomic design makes it light work whether you’re right or left handed.“Easy to handle and efficient, it’s the most used gizmo in my kitchen!”Xanthe Clay, Daily Telegraph. Bar 4 Hire Cheswick House, Berwick Upon Tweed, TD15 2RL

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Tel: 07816 302 213 www.bar4hire.co.uk With over 10 years experience organising events and parties bar4hire have a wealth of knowledge that will transform your celebrations from ordinary to extraordinary and remove the stress in the process. As one of the country’s leading Mobile Bar Hire providers we feel we offer one of the most comprehensive services with fantastic value for money. BMW & TRO Group Ellesfield Avenue, Bracknell, West Berkshire, RG12 8TA Tel: 0208 232 7200 www.bmw.co.uk BMW is delighted to be returning to Foodies Festival. The new BMW 3 Series Saloon will be on display, along with the all-new BMW 6 Series Gran Coupé. Be one of the first to see this exciting new model. BMW Ambassador and Michelin-starred chef Jason Atherton will be in attendance. To find out more about BMW’s products and services, visit www.bmw.co.uk. Bookhams Fine Foods Bates Green Farm, Arlington, Sussex, BN26 6SH Tel: 01323 636 110 www.bookhams.com Bookhams philosophy is ‘for taste’, inspired by Italian cuisine and achieved through the use of sensitively-sourced, British and traceable natural ingredients. Its Sussex Charmer cheese and Southdown’s butter both won gold at the Great Taste Awards 2011 for the sixth year in a row. British Curry Club Windsor House, Stuart Street, Cardiff, CF10 5BW Tel: 02920 496 685 www.britishcurryclub.co.uk

The British Curry Club aims to support, market and promote the British curry industry. At present there are more than 1,200 curry house partners providing 2 for 1 and 4 for 2 deals on a continual basis to members. Its website provides a restaurant directory and it is also responsible for publishing Chaat Magazine – the authority on curries and spice culture. Bubbly Champagne Homefields Hinton Blewett, Bristol BS39 5AS Tel: 01761 453890 www.thebubblychampagne company.com Importer of fine quality and awardwinning grand/premier cru and cuvée champagnes from small independant growers in France. At the show you can buy a mini tutored tasting experience or purchase by the glass, bottle and case Café des Crepes Chapel Alley, Formby, Merseyside, L37 4DL Tel: 01704 833 323 www.cafedescrepes.com Café des Crepes produces delicious savoury and sweet crepes. It offers authentic French crepes that are hand made in front of you whilst you wait. Watch as your crepe is poured, flipped and filled with fresh ingredients straight from the market. Café des Crepes is also available to hire for fêtes, concerts, birthday parties and other events. Café Spice 19 Prescot Street, City of London, E1 8AZ Tel: 02074 889 242 www.cafespice.co.uk Café Spice has been welcoming guests from all over the world for more than 15 years. Its extensive menus offer a contemporary twist

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on traditional dishes from Goa, North India, Hyderabad and Kashmir. It won the Sustainable Food Award in the 2011 Corporation of London Sustainable City Awards. Using the best local British produce wherever possible, Café Spice provides a truly delicious taste of the East. Calvors Home Farm, Coddenham Green, Ipswich, Suffolk, IP6 9UN Tel: 01449 711 055 www.calvors.co.uk Located on a family farm in rural Suffolk, Calvors aims to create natural lagers, as they should be. It uses traditional methods, brewing in small batches with the finest locally malted barley. The lager is brewed naturally without the use of chemical preservatives, adjuncts or pasteurisation to produce an exceptional taste. Casillero del Diablo CUBE Communication Ltd, 2 Burgess Mews, 38 Wycliffe Road, Wimbledon, S19 1UF Tel: 020 8401 5514 www.casillerodeldiablo.com Global leaders in its field, Casillero del Diablo is one of the largest producers of wine from Latin America. It produces a number of award-winning wines including Casillero del Diablo Reserva Privada Cabernet Sauvignon – syrah which won a historic 90-point score in the prestigious Wine Enthusiast Magazine as Best Buy in 2011. Catalyst Wine Services 76 Cheery Orton Road, Orton Waterville, Peterborough, PE2 5EH Tel: 07789 898 017 www.catalystwines.com Catalyst Wine Services is dedicated to providing sales, marketing and distribution solutions for small and medium-sized wine producers

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looking to enter or improve performance in the highlycompetitive UK market. Chango Empanadas Sleaford Street, Nine Elms, London, SW8 5AB Tel: 02076 224 797 www.chango.co.uk Chango Empanadas creates traditional Argentinian empanadas. It follows an original Tucuman recipe, which is characterised by its simplicity. There are a range of different fillings to suit most tastes, including a vegetarian choice. The pastry is homemade, preservativefree and never frozen before baking. Come and enjoy an authentic taste of Argentina. Chapel Down Winery Tenterden Vineyard, Small Hythe, Tenterden, Kent, TN30 7NG Tel: 01580 765 333 www.chapeldown.com Chapel Down Winery produces a range of still and sparkling wines from locally-grown grapes in the heart of Kent. Chapel Down Rose Brut achieved a gold medal at the International Wine Challenge in 2011, alongside a host of bronze and silver awards for some of its other reserves. Cheshire Cheese Company Tollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire, SK11 0HZ Tel: 0808 189 0725 www.cheshirecheesecompany .co.uk Accredited by the Vegetarian Society, The Cheshire Cheese Company has a range of 14 cheeses to choose from, which combine the finest ingredients to produce unique and exciting flavour combinations. A frequent award winner, it won a gold award at the 2011 International

Cheese Awards for the Irish whisky and ginger gourmet cheese. Churros Garcia 97 Gaston Bridge Road, Shepperton, TW17 8HA Tel: 07749 764 354 www.churrosgarcia.co.uk At Churros Garcia, the stonkinglygood, fresh churros are made and served the way mama taught them in her churros stall 40 years ago – sprinkled with sugar and cinnamon (optional) and served with cup of hot Valor dipping chocolate. The churros are vegan and suitable for diabetics (served without sugar). Cotswold Gold 15 Holland Gardens, Kew Bridge Road, Middlesex, TW8 0BE Tel: 07867 938 221 www.cotswoldgold.co.uk Cotswold Gold is an extra virgin coldpressed rapeseed oil, grown and produced on the family farm. Cotswold Gold is healthy and versatile oil, which can be used for all your culinary needs. We have developed a range of natural infusions to enhance your cooking, giving you a 100 per cent British alternative to olive oil. Crabbie’s The Sovereign Distillery, Wilson Road, Huyon Business Park, Liverpool, L36 6AD Tel: 07946 301 634 www.crabbiesgingerbeer.co.uk Crabbie’s Original Alcoholic Ginger Beer is created from a secret recipe containing four top-secret ingredients, which are combined with steeped ginger that has been steeped for up to eight weeks. This fabulously retro product has to be tasted to be truly appreciated, as centuries of experience combine with the finest ingredients to create Crabbie’s Original Alcoholic Ginger Beer.

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Creative Nature 36 Central Avenue, West Molesey, Surrey, KT8 2QZ Tel: 0845 456 3334 www.creative-nature.co.uk Creative Nature specialises in super foods that are sourced ethically and sustainably. All the products are either certified organic or wildcrafted and free of pesticides and agrochemicals. It aims to promote health, creativity and respect for the environment, by increasing awareness of environmental, social and health issues, and by providing the highest quality natural products. Crumbs & Doilies Unit 1, 5 Morie Street, SW18 1SL Tel: 020 8874 8885 www.crumbsanddoilies.co.uk Crumbs and Doilies is London’s premier cupcake company. Based in Wandsworth, it has been providing delicious, hand-made, bespoke cupcakes for gifts, events, weddings and market stalls since 2006. It has a small team of dedicated individuals baking everything in small batches using the finest organic and nonorganic and ingredients available. The team will be selling cupcakes at the festival and the experts will be on hand to answer any questions you may have. Cupcake-a-licious Tel: 07717 772 588 www.cupcake-a-licious.co.uk Cupcake-a-licious believes the sparklier the better. Not only are its cupcakes totally yummy, but they also look absolutely stunning. Each one is a mini work of art that looks too good to eat (but do, because they are delicious.) Every order is freshly baked and intricately hand-crafted to look amazing. A lot of love goes into each cupcake. Each one is really generously sized with loads of scrumptious icing. Special offer – the 26 | foodies

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amazingly delicious cupcake truffles will be on sale while stocks last. Curry Tree Spice Mix 78 Dalmeny Avenue, London, SW16 4RP Tel: 0845 1277 400 www.currytree.co.uk Curry Tree spice mix makes the art of traditional cooking simpler. It does not compromise on authenticity and is completely natural. The spices used are whole, not powdered, and are ground into a paste using traditional Indian methods. All the ingredients are grown locally and selected individually for their flavour. To create a stunning curry, all you need to add is water, vegetables and dairy if you desire it. Creating a great curry could not be simpler with Curry Tree Spice Mix. D Vine Wine 43 Tasman Road, Clapham North, London, SW9 9LZ Tel: 0845 1277 400 www.dvinewine.co.uk D Vine Wine is an independent wine merchant based in south London, which specialises in supplying wine from ethical sources. All the wines are either organic, bio-dynamic or from sustainable sources. D Vine Wine can create tailored menu and wine lists for you to enjoy with friends at home, or for parties, weddings and events. Dee’s Luxury Jamaican Rum Cakes 291 Addiscombe Road, Croyden, Surrey, CR0 7HZ Tel: 07824 767 228 www.deesluxuryjamaicanrumcakes.co.uk Hand made using the finest ingredients such as muscovado sugar, free range eggs and vanilla extract resulting in a moist cake which is rich but surprisingly light.

They are infused with rum and kirsch after baking. There will be free samples to try at our stand. The range available at the show will include mini gift boxed and large gift boxed rum cakes Rum cake slices and Rum cup cakes topped with butter icing. Define and Dine 4 Refectory Court, East Farndon, Market Harborough, LE16 9SU Tel: 08000 025 748 www.defineanddine.com Define and Dine specialise in creating individual pieces for casual dining, from beautifully designed serving bowls to hand hammered cheese knives. Denhay Farms Broadoak, Bridport, Dorset, DT6 5NP Tel: 01308 458 963 www.denhay.co.uk Award-winning farmhouse cheddar and hand cured bacon from Dorset’s Jurassic coast. Denhay’s bacon is dry cured and produced from animals reared on Freedom Food approved farms. Denhay’s cheddar is the only Freedom Food accredited cheddar in the country. Discover The Origin 4-6 Althorp Road, London, SW17 7ED Tel: 020 8682 9020 www.discovertheorigin.co.uk Discover the Origin is a three-year campaign to promote key European products that have attained protected designated origin (PDO) status. The campaign, which works to promote Parmigiano Reggiano cheese, Parma Ham, Burgundy Wines, Douro Valley wines and port, enables consumers to sample these European delights. With recipe cards, fact sheets and an array of products to sample, the stand will be buzzing,

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Dorset Nectar Strong Orchard, Peneapple Lane, Waytown, Bridport, Dorset, DT6 5HZ Tel: 07971 518 016 www.dorsetnectar.co.uk Award-winning and organic cider, cider vinegars and apple juice, made in west Dorset by Penny and Oliver Our apples are harvested, milled and pressed by hand. Using traditional, centuries old techniques, we allow the juice to naturally ferment over period of months, producing a unique and smooth taste. Drink Me Chai Business Centre, 10 Willow Walk, Starts Hill Road, Farnborough, Kent, BR6 7AA Tel: 01689 854270 www.drinkmechai.co.uk Drink Me Chai produce a range of award winning chai latte beverages based on the original Indian recipe of sweetened tea, milk, and exotic spices. The No1 chai latte in the UK will be serving hot and iced drinks to you all day of any flavour you desire. We look forward to seeing you there! DR.ink of Fulham 349 Fulham Palace Road, Fulham, London, SW6 6TB Tel: 02076 106 795 www.drinkoffulham.com DR.ink is a beer boutique that champions craft beers from across England and different offerings from across the world. It hosts a monthly Supper Club where you can sample ten craft beers and four delicious dishes designed to compliment each other. Saturday provides the chance to buy freshly-made, healthy Gujurati farsan vegetarian delicacies whilst authentic bases for making curries at home are made fresh in front of you. This beautiful boutique is an experience in itself.

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DW Marinades East Brent, Somerset, TA9 4JH Tel: 07854 317 466 www.dipsandmarinades.com DW marinades blend herbs and spices creating 15 varieties of delicious flavours to add to your cooking. All our blends are free from gluten salt and sugar with no additives or colourants. Simply sprinkle a pinch of one of our mixes onto some chicken to marinade and place on the bbq-delicious. Taste as dips with yogurt/mayo or try creme fraiche. El Panzon 95 Effra Road, London, SW2 1DF Tel: 07968 961 116 www.elpanzon.co.uk Specialising in authentic Mexican tacos and burritos, El Panzon believes that the key to great flavour is to keep it simple. It uses only the best ingredients to bring a real taste of Morocco to the UK. El Panzon creates its own chile salsas and provides mild, regular, hot and really hot depending on your tastes. Emporia The church, 172 London Rd, Guilford, Surrey, GU1 1XR Tel: 01483 458 700 www.emporiabrands.com Emporia brands is a UK agency house which is relentless in seeking, around the world, distillers who respect artisan traditions of quality, in both the ingredients and process, and shun industrial shortcuts in the pursuit of truly great drinks. We have made many friends among these producers, in some cases now over three generations, and these brands all have great reputations as a result of their artisan methods of production. Exotic Tagine 16 Millfield, Mill Place, Kingston, Surrey, KT1 2RP

Tel: 07760 273425 www.exotictagine.com Exotic Tagine offers freshly-prepared Moroccan dishes using authentic ingredients. Based in Kingston's old market and founded by awardwinning head chef Mohammad Tadmi, one of Europe’s most revered Moroccan chefs, Exotic Tagine brings the flavours of Morocco to life. Fat Man Chilli 129 Kingshill Drive, Harrow, HA3 8QT Tel: 07860 939 061 www.fatmanchilli.co.uk Fat Man Chilli is a small, independent company, which specialises in producing homemade and delicious chilli sauces. It also grows its own chilli peppers and produces a range of high-quality sauces, using the freshest ingredients that have to be tasted to be believed. Delicious. Field and Flower Home Farm, The Gordano Valley, Clevedon, North Somerset Tel: 08456 899 007 www.fieldandflower.co.uk Field and Flower is a mail order farmto-door meat delivery service. It provides monthly boxes containing premium Somerset pork, lamb, chicken and beef direct to your door. Its grass-fed, free range, traditional breed cattle produce beef that is full of flavour after four weeks of hanging. All meat is sourced from Somerset farms within 15 miles of the butchery that farm free range stock. French Comte Flat 17, The Glass House, 3 Royal Oak Yard, London, SE1 3GE Tel: 07768 032 545 www.thefrenchcomte.co.uk The best of French food at the most reasonable prices, this passionate team are relentless in delivering foodies | 27


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wonderful wines, cheeses and cured meats from their popular Borough Market stall. It is well worth popping by if you are in the area. Gastro Nicks Ltd Unit 4, Garlands Estate, Cadley Road, Collingbourne Ducis, Wiltshire, SN8 3EB Tel: 01264 852 701 www.gastronicks.co.uk Gastro Nicks sources the finestquality food and wines direct from small producers, both in the UK and internationally, to provide customers with superior seasonal produce. Included in the range are extra virgin olive oils, infused olive oils, Gastro Nicks dressings, aged Balsamic vinegars, pastas, sauces, French terrines, English chutneys and farmhouse cheeses, Sicilian salami, Sicilian wines, Italian DOCG prosecco, with gift boxes and hampers made to order. Gluten Free Goodies 66 Buckingham Avenue, Welling, Kent, DA16 2ND Tel: 07596 016 804 www.glutenfreegoodies.co.uk Gluten Free Goodies Limited are producers of handmade gluten free chocolate brownies, chocolate orange brownies, lemon & cranberry cake and ginger cake – all sold under the brand name ‘Sin’ meaning ‘without’. Gluten Free Goodies believe that without the gluten doesn’t mean without the taste. Please feel free to come and try and buy! Global Fusion Vegan Bakery Unit A, Blackhorse Mews, Blackhorse Lane, London, E17 6SL Tel: 0777 815 7732 www.globalfusion.co.uk Global Fusion Vegan Bakery aims to produce sustainable products that as many people as possible can enjoy. Its products are free from 28 | foodies

animal products and nuts, as well as using less salt and sugar. It also provides a large range of gluten and sugar-free products. Where possible it uses locally-sourced organic ingredients and when that isn’t possible, sustainable fair trade foodstuffs. Gran Stead’s Ginger Mile Oak Farm, Mile Oak Road, Portslade Tel: 01273 231 152 www.gransteadsginger.co.uk Gran Stead’s non-alcoholic ginger wine is produced using Christiana Stead’s original ginger wine recipe which is now more than 150 years old. The resulting drink is mellow and versatile enough to suit all seasons. The company now produces a range of drinks including two types of ginger wine, lemonade and lemonade with ginger. Hada Del Café / The Coffee Fairy The Rother Suite, Hardham Mill Business Park, Pulborough, West Sussex, RH20 1LA Tel: 07718 882 701 www.hadadelcafe.com Deliciously smooth 100% Arabica coffee. Direct from a cloud forest in the northern Nicaraguan mountains this coffee takes fair trade back to its grass roots level by providing the farmers with a fair and sustainable income and at the same time providing improved educational facilities for their children. A great tasting coffee and a truly ethical project - You really can’t say fairer than that! Hammerstahl Cutlery The Wellness Tree, Brookdale Farm, West Chiltinton, Billingshurst, West Sussex, RH14 9EA Tel: 08458 732 727 www.hammerstahl.co.uk Hammer Stahl is an outstanding

knife, selling at an affordable cost.. It truly is a knife for life with unique precision, balance and control. Hendrick’s Gin www.hendricks.com A most unusual gin, Hendrick’s is distilled in two small copper stills on the Ayrshire cost Scotland. It has a delightfully peculiar array of botanicals, but its real coup de grace is the addition of cucumber and rose petal essences prior to bottling giving a taste like no other.Throughout the Foodies Festival, Hendrick’s Gin will be showcasing a most amazing levitating cake. Visitors to the festival are invited to ‘guess the weight’ to win a daily prize of wondrous Hendrick’s goodies., Hot Ideas 130 Walham Green Court, Moore Park Road, Fulham, SW6 2DG Tel: 02073 816 851 www.hotideas.co.uk We are the designers and manufacturers of many of the items we offer. We have worked hard since 1994 to create a superb selection of our own products, including the Electric Plate Warmer and electric Baguette Baskets as well as the best Gadgets, Gifts, and Accessories available. IC Innovations Sheaf Bank Business Park, Riverside Block, Prospect Road, Sheffield, S2 3EN Tel: 08452 570 387 www.ic-innovations.com In the Spirit 54 Hazlebury Rd. London, SW6 2ND Tel: 08454 673 798 www.inthespiritevents.com In The Spirit Events is to provide the UK & Europe with an ambitious

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Event Management and Creation company. Now this is not exactly new to us, as we have been planning lavish private parties, executing flawless public events and driving our 1967 Routemaster bar bus to festivals for over three years now. Ince Wines 15 Holland Gardens, Kew Bridge Road, Middlesex, TW8 0BE Tel: 02088 476 211 www.incewines.co.uk Taste the flavours of Portugal from this range of wines and liqueurs. Ince Wines is showcasing light and crisp vinho verdes, fruity reds and refreshing roses. Its liqueurs include caramel, cherry, blackcurrant and almond. Free gift per customer with any two bottles or more purchased. James White Drinks White's Fruit Farm, Helmingham Road, Ashbocking, Suffolk, IP6 9JS Tel: 01473 890 111 www.jameswhite.co.uk James White Drinks offers an extensive range of delicious fresh pressed fruit and vegetable juices, which are completely natural. The range includes classic apple juices, interesting organic fruits - cherry, carrot, apple and ginger, raspberry and pear and last but not least, an organic beetroot juice called Beet It. Jamie Magazine 19-21 Nile Street, London, N1 7LL Tel: 02033 755 201 www.jamiemagazine.com Jamie is the inspirational food magazine from Jamie Oliver. Inside each issue, you’ll find new recipes from Jamie and other top chefs, brilliantly simple family meals and inventive ideas for seasonal produce. There are profiles of innovative food producers, guides to exciting foodie travel destinations, and insights into

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Jamie’s campaigns and family life. Visitors to Jamie’s stand can enjoy pizzas and other treats cooked in a wood-fired oven – and save £15 on a yearly subscription, complete with free Jamie cookbook! Joe and Seph’s Tel: 01923 839 285 www.joeandsephs.co.uk Gourmet popcorn chef & connoisseur. After regular trips to USA returning with gourmet popcorn as gifts for friends and family, I decided to make gourmet popcorn in the UK and improve on it. After numerous tasting sessions in my kitchen, I created an exquisite caramel coating to envelop the popcorn. Infused with natural ingredients, which are locked in at different stages of the cooking process, so that they are released at different intervals as you eat them. If you don’t love this popcorn, I’ll eat my hats. Karantania Delicatessen Flat 21, Forsyth House, Tachbrook Street, Pimlico, London, SW1V 2LE Tel: 07737 535 144 www.karantaniadeli.co.uk We want all our customers to feel like friends coming into our home. Focusing on the state of Karantania, which was based on today’s territories of Slovenia and Austria in central Europe, our food and drink are typical for the region. Everything is made by local people based on recipes dated back to 7th century handed down from generation to generation. Traditional recipes with a modern approach will transport you to another time and place where good food mattered and at Karantania Deli, it still does matter! Karaway Bakery Unit 22, Rippleside Commercial Estate, Ripple Rd., Barking, Essex, IG11 0RJ

Tel: 07967 556 525 www.karawaybakery.com Karaway is a bakery unlike any other. Founded in London by a family with roots in Russia, Lithuania, Belarus and Ukraine, between us we have over 120 years of baking experience. For us bread is more than just food, its part of a tradition that's been handed down through countless generations. It's a welcome to greet a friend or guest, a rite of passage, a vital part of life. At Karaway we are proud of our heritage. Everything we bake, we bake with love. Kezie’s Wild Gathering Burnhouses, Duns, Berwickshire, TD11 3TT Tel: 01361 884 006 www.keziefoods.co.uk Here at Kezie’s Wild Gathering our ambition has always been to share the delicious traditional meats we have experienced whilst travelling the world. Our genuinely low fat, healthy and wild meats have been traditionally enjoyed in their native countries for generations and we have brought them home for you all to enjoy! So come and visit us for a bite of Africa, a taste of OZ and a chance to sample some far away culture. Including our new Gourmet Meals. La Sagra STAND W11 Flat 23, 11 Point Pleasant, London, SW18 1PT Tel: 07901 885 510 www.la-sagra.com Squisitezza, pronounced Skwee-zeetet-zah, are deliciously decadent dessert chocolates made with seasonal ingredients to complement every occasion. Squisitezza are made by La Sagra, a company influenced by the very best of Italy, including the many harvest festivals. These celebrations are called Sagra, our chocolates are Squisitezza, foodies | 29


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simply exquisite. Come and try Squisitezza for yourself. Laverstoke Park Jody Scheckter started his organic/biodynamic farm to produce “the best-tasting, healthiest food, without compromise” for himself and his family - and he applies that philosophy across the entire farm. “To achieve this, we follow nature strictly, whilst utilising the latest scientific research, techniques and equipment” explains Jody Scheckter. “To achieve a healthy, natural, environment, I believe there are two vital factors: firstly, biodiversity and secondly slow growing animals and plants. This begins with the soil. Come and taste for yourself and have a chat about our farm, the story and our products

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Lily's Chillies 79 Penland Road, Haywards Heath, West Sussex RH16 1PJ Tel: 07961 353 806 www.lilys-chillies.co.uk Lilly’s Chillies is a family-run business from Sussex, producing the finest hand-made chilli jellies. These delicious apple and tomato-based jellies are laced with fiery chillies to create a perfect complement to every meal, including roasts, BBQs and chocolate puddings. Lilly’s believes provenance is all-important, so the fruit is sourced from local orchards and farms wherever possible to maintain its ethos of quality, flavour and fire. Little Devil Spices Ltd 30 Old Gloucester Street, London, WC1N 3AS Tel: 02071 830 711

www.littledevilspices.com Bloodshot Vodka is a unique, spiced, savoury vodka. Produced in West Sussex and launched in 2011, Bloodshot is the perfect base for the connoisseur’s Bloody Mary. Come and enjoy Little Devil’s signature cocktail the Bloodshot Mary, or one of the four other Bloody Marys available for sampling over the festival. For those who can’t handle the chilli, we will also be trialling the first ever batch of Tim’s (Knockout) Summer Punch. (It’s like Pimm’s but made by Tim.) LoveSpice Foods Ltd. 179 Station Road, Edgeware, Middlesex, HA8 7JX Tel: 0208 931 1414 www.lovespice.co.uk LoveSpice is an exciting new brand offering a range of unique chilli oils

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using only fresh ingredients. Unlike infused oils, only fresh ingredients such as Chilli, Garlic and Ginger are used to form the body of the olive oils. The concept for the oils was created by Radha Gagneja using recipes passed down from her Grandmother, to her mother, and now to her. London Wildlife Trust 8 Belfield Rise, Maldon, Paignton, Devon, TQ3 1NX Tel: 02072 610 447 www.wildlondon.org London Wildlife Trust is the only charity dedicated solely to protecting the capital’s wildlife and wild spaces, engaging London’s diverse communities through access to its nature reserves, campaigning, volunteering and education. Meet representatives at the stand to find out how to become involved. Manjira 5 Treveyan Place, Heath Road, Haywards Heath, RH16 3AZ Tel: 01444 413 190 www.manjira.com Manjira is a small Sussex-based company producing a unique range of South Indian pachadis. These can be used as chutneys but are made without sugar or vinegar. They are oil based, so can be used to stir-fry, or can be used as pesto and stirred into pasta, rice or mashed potato. Manjira produces five flavours; they are all additive and gluten-free. Montezuma’s Birdham Business Park, Birdham, West Sussex PO20 7BT Tel: 0845 450 6306 www.montezumas.co.uk Montezuma's provide a fantastic range of award winning chocolate, gifts and luxury chocolate bars including handmade chocolates plus organic and gourmet chocolate.

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Montezuma's is now established as Britain's leading and most innovative family chocolate maker with a reputation far wider than a handful of shops and network of independent retailers. It remains entirely a family love affair with chocolate! Mövenpick Ice Cream Postford Mill, Mill Lane, Chilworth, Surrey, GU4 8RT Tel: 01483 205 503 www.moevenpick-icecream.com Our business is driven by a continuing search for gastronomic perfection that dates back to the earliest history of the brand. Everything we do is built on the skill and imagination of the Movenpick Maitres Glaciers, their quest for the best ingredients that nature can provide, and their commitment to Swiss standards of perfection. It is our goal to give our consumers and customers a degree of gourmet pleasure that has no equal in the world of ice cream. OSOJuicy Beaumont House, Kensington Village, Avonmore Road London, W14 8TS Tel: 07912 228 939 www.osojuicy.co.uk Our award winning Swiss style muesli Natural Fuel pots and bottles are the perfect energy source for an active and busy lifestyle. Our Natural Fuel gets the job done. Oxfordshire Ales Marsh Gibbon, Bicester, Oxfordshire, OX27 0GB Tel: 01869 278 765 www.oxfordshireales.com Oxfordshire Ales is an award-winning craft brewery on the outskirts of Marsh Gibbon on the Oxfordshire and Buckinghamshire borders. We use traditional brewing methods and the finest ingredients – traditional

Floor Malt from Warminster Maltings, Britain’s oldest working floor maltings and premium hop varieties to balance with bitterness and impart characteristic flavours. Rather unusually, we brew with our own spring water, known for its healing properties and drawn from the Marsh Gibbon village spring at Stump Well. Pacta Connect 36 Upper St. James Street, Brighton, BN2 1NJ Tel: 01273 607 711 www.pactaconnect.co.uk Wine, food and travel lovers cannot have failed to notice the media interest being generated in Croatian wine, particularly from the north, a stone's throw across the Adriatic Sea from Trieste and Venice. Istria steps forward to centre-stage and heads for the UK and Ireland through our Brighton-based company 'Pacta Connect'. From Umag to Pula our selected wines and grappas represent Istrian winemaking at its medal-winning best and our handpicked producers represent the unique artisanal character of the region. Perfect Tipple 151 Orbital Plaza, Watling Street, Bridgtown, Cannock WS11 0EL Tel: 01212 887 077 www.perfecttipple.com Perfect Tipple's focus is to group together a unique portfolio of drink related products, and quite simply rolls them out at prestigious events throughout the U.K, building relationships and trust with the public to help generate an on-line social added value shopping experience. We are also a one-stop shop for Bars, Clubs, Hotels and Shops that want to add a bit of value to your drinking experience. foodies | 31


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Petro’s Produce 151 Cotswold Gardens, London, NW2 1PL Tel: 07958 412 222 www.cyprusgoods.com My name is Petros and my family has been creating fine olive oil products from our family olive groves in Cyprus for hundreds of years. Our olives have been cultivated using traditional methods handed down over the millennia, methods given to us by the ancient Greeks and Romans. Petro’s Produce now offers an impressive range of Mediterranean foods from Cyprus: Balsamic Vinegar aged for years in oak casks, Sea Salt infused with exciting flavours, aromatic herbs to enhance the best of cuisines. Premier Skewers 13 Abbotsford Road, Bearsden, Glasgow, G61 3DQ Tel: 07915 655 198 www.premierskewers.com John Man formed Premier Skewers in 2011 with the aim of creating a new dimension to outdoor catering by specialising in South East Asian Style cuisine using a BBQ style of cooking. For centuries, bamboo skewers have been widely used in Asia for cooking, recently this unique style of cooking has started to be adopted in the west. The skewers are perfect for dipping into our homemade sauces and eaten right off the skewer. Prestat Unit 8, Volt Avenue, Powergate Business Park, NW10 6PW Tel: 0208 961 3399 www.prestat.co.uk Prestat chocolates and truffles have been enjoyed for over 100 years by chocolate lovers from royalty, stars of the stage and screen, families and children around the world. What

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enables us to be creative is that unlike many chocolatiers – focusing purely on profit - At Prestat we ensure all our chocolates are handcrafted and filled and gift wrapped under the same roof, and more importantly under the same watchful gaze of our qualified and talented chocolatiers. Purbeck Ice Cream Lower Scoles Farm, Kingston, Wareham, Dorset, BH20 5LG Tel: 01929 480 090 www.purbeckicecream.co.uk Purbeck Ice Cream is farm-made with local fresh milk and double cream, using natural ingredients and no artificial colours or preservatives, free from GMO’s, gluten, eggs, nuts and suitable for vegetarians. Recognition for this indulgent ice cream continues to grow through the team ethos of local sourcing, sustainability, and commitment to the environment. Dorset multiaward-winning Purbeck Ice Cream is locally available. Raman’s Kitchen PO Box 793, York, YO31 6BN Tel: 08455 196 230 www.ramans.co.uk Raman’s Handmade Relish is a contemporary fusion of East and West from the Raman Family, the winners of the Hairy Bikers’ Cookoff in 2010 on BBC2. These relishes reflect the family’s passion for food and love of travel. Made from 100 per cent natural ingredients, these innovative combinations are designed to tease, stretch and entice everyone’s palate. They are wonderfully versatile and can be used as a spread, a marinade, a cooking paste or a dip. The Ramans, Priya and Geetha will also showcase fusion vegetarian cooking at the Master Classes.

Roast Hog Unit 39, Mahatma Gandhi Ind Estate, Milkwood Road, London, SE24 0JF Tel: 0207 733 1222 www.roasthog.com The Roast Hog team started offering spit roasts, hog roast and lamb roast catering and barbeques in 2004 as a means to promote Portuguese food. As an importer of Portuguese food Tim Clements, has a lot of experience of barbeque and spit roast cooking. We have grown and expanded our business, supplying our services to many private clients for wedding and party catering and offering our delicious roasts to visitors at markets such as Broadway market in Hackney, Portobello road market, Partridges Food market on the Kings Road in Chelsea. Rococo Pod Tel: 07540 280 141 www.rococo-pod.com The Rococo Pod van was born in July 2011. The petite 3-wheeler is converted to sell ethically sourced coffee plus a range of hot drinks including Rococo’s award-winning hot chocolate. To accompany the finest beverages there is also a broad selection of Rococo’s delicious organic chocolates, with flavours ranging from dark chocolate with Basil and Persian Lime to white chocolate with Cardamom and milk chocolate with Sea Salt. Rossmore Oysters Ltd Lakeview, Old Hollow, Worth, Sussex, RH10 4TA Tel: 01293 888 868 www.oysters.co.uk Enjoy some of the finest oysters from around our shores, and taste the subtle differences between them. Rossmore’s skilled oyster shucker will be there to pop open the foodies | 33


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shells, so you can enjoy them straight away, or take them home. They will be served on ice, with lemon or Tabasco to go with them. Rossmore will also be demonstrating the new Rossmore Oyster Cracker, which makes opening oysters simple again. Scottish Power Cathcart Business Park, Spean Street, Glasgow, Section 25, Strategy Sales, G44 4BE Tel: 08000270332 www.scottishpower.co.uk/ ScottishPower is one of the UK's largest energy companies. We believe we have a responsibility to the planet we live on, and to our customers. We're committed to remaining at the forefront of renewable energy solutions and engaging in the communities in which we are involved. That's why we're working with Cancer Research UK and have developed our Help Beat Cancer Discounted Energy product. Visit our stand to find out more and enter our prize draw. RSPB Potton Road, Sandy, Bedfordshire, SG19 2DL Tel: 01767 680551 www.rspb.org.uk The RSPB cares about nature. With 200 nature reserves across the UK and work being carried out on many international projects, the charity’s aim is to excite and enliven everyone to play their part in protecting the planet. It has more than a million members and hopes to enthuse many more people into making a difference. Throughout the show a selection of fluffy toys and pin badges will be on sale, so show your support. Shana Foods Ltd Unit 5 Second Way, Wembley, Middlesex HA9 0YJ

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Tel: 02087 823 200 www.shanafoods.com Shana’s range of frozen South Asian flatbreads – naans, parathas and chapattis – taste amazing and come ready to cook. Prepared using only the finest fresh ingredients, and without any preservatives or flavourings, Shana’s frozen bread range is the real deal. Samples will be available and awardwinning frozen breads will be on sale throughout the event. So visit the Shana stand to make sure your taste buds don’t miss out on deliciously flaky parathas and our soft fluffy naan breads. Shawbury Wintners The Shawburies, Shawbury Lane, Shawbury, B46 2RT Tel: 01675 481 156 www.shawbury-vintners.co.uk We are a wine company with a difference. We are not a club, we don’t bind you to long term agreements, and we don’t have a shop. Instead, we select fine wines from small independent growers from around the world, bring them to the UK, market them exclusively, and sell them to you allowing you to taste them first. Simply Honest Curry Company 26 Cuthbert Road, Croydon, CR0 3RB Tel: 07961 318 930 www.swaadish.com A new secret world of Indian Cuisine. Simply Honest Curry Company prides itself on delivering home-made flavour-packed products with its high quality brand Swaadish. Swaadish is the exotic fusion of distinct flavours created with a unique twist on traditional Indian cuisine, and unleashes a world of magical secrets hidden in Simply Honest’s delicious products. Six flavours include pomegranate

and fenugreek, and coconut and fennel curry sauces. Swaadish uses only 100 per cent natural ingredients, and the products are free from artificial flavouring and preservatives. Simply Ice Cream Ltd The Nook, Boat Lane, Bonnington, Ashford, Kent, TN25 7BA Tel: 01233 720 922 www.simplyicecream.co.uk Simply Ice Cream makes awardwinning indulgent luxury ice cream and sorbets in more than 30 allnatural flavours. Utilising fresh fruit and top-quality ingredients sourced locally whenever possible, its ice cream and sorbets have won Quality Food Awards, Great Taste Awards and Waitrose supplier of the year. Made by a small team, this is real artisan ice cream, each batch is hand made in the premises in the heart of Kent. Simply indulgent, truly heavenly ice cream. Special edition, Pride of Britain presentation boxes, containing three delicious pots of your choice for a very special patriotic gift, will be available on the stand. Sin: Gluten Free Goodies 66 Buckingham Avenue, Welling, DA16 2ND Tel: 02083 043 884 www.glutenfreegoodies.co.uk In 2008, Gluten Free Goodies that didn't compromise on tasty, moist and good-looking food was established when I found out I had an intolerance to gluten. When searching for substitutes for cakes and other goodies I was surprised to find that there wasn't much choice of good tasting gluten free cakes on the market so I decided to make my own. The brand, Sin, is Spanish for ‘without;’ we back without the gluten but with all the passion.

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Sipsmith Ltd. 27 Nasmyth Street, London, W6 0HA Tel: 0208 741 2034 Established in 2009 it was the first copper-pot based distillery to start up in London in 189 years. It is one of only four gin distilleries located within London. Sipsmith's first two spirits are Barley Vodka and a London Dry Gin, produced in small batches of less than 300 bottles a time, from an English Barley mash that is created off-site. The London distillers have grown swiftly, from exciting new name in premium gin to well-known luxury booze brand, on sale in Waitrose, Selfridges and Majestic. So Surrey Magazine PO Box 1428, Brookwood, Surrey, GU24 0WD Tel: 07834 656 809 www.surrey.so A distinctive magazine for distinctive Surrey. So Surrey Magazine mirrors the lifestyle and culture of the county offering an intelligent, entertaining read reflecting local tastes, interests and attitudes. With reviews, interviews, features and comment, presented in a glossy, well-designed environment. Look inside the most prestigious properties, find inspiration for dining out, pick up the latest trends in fashion, beauty and motoring, So Surrey is packed with high quality features monthly. The latest and past issues available FREE at our stand. Somerset Ploughman No 1 The Courtyard, Cary Road, North Cadbury, Somerset, BA22 7DT Tel: 07970 867 108 The Somerset Ploughman can supply you with CAMRA awardwinning beer and cider, exquisite pickles, Chutneys, Curds and Jams:

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Traditional Cheddar cheese made in a truckle: and specialist drinks including Mead, Cider Brandy, Kingston Black aperitif, Ginger and Damson liqueurs, and Apple Juice. We look forward to greeting you at our stand and invite you to come and taste our products sourced in Somerset. Splat Cooking PO Box 83, Princes Risborough, HP27 9WB Tel: 0870 766 8290 www.splatcooking.net After being frustrated with the lack of options for her daughter’s 5h birthday party, Beverly Glock created her own children’s cooking party. Following the success of the party, Beverly hit the ground running, and never looked back. Her company, Splat Cooking, now includes cookery school classes, cooking parties, and many fun cookery products. Supercherry 5 The Ridgeway, Mill Hill, London NW7 1RS Tel: 07841 699 240 www.super-cherry.co.uk Having spent some years in the Le Marche region of central Italy and sampling many of the wonderful food and drink specialities of the area, Robert and Jane came across a cherry-infused dessert wine called Visciolata. Encouraged by their friends, Robert and Jane decided to go into commercial production of Visciolata, by the creation of Supercherry, to source and sell high quality Italian products from le Marche. Surrey Wildlife Trust 22 Tresillian Street, Cattedown, Plymouth, Devon, PL4 0QW Tel: 01752 515 121 www.wildlifetrusts.org Surrey W|ildlife Trust restores nature

on land and at sea, manages 2,300 nature reserves and runs marine conservation projects around the coast. The trust is 100 years old in 2012. The Wildlife Trusts are part of the largest UK voluntary organisation dedicated to conserving the full range of the UK's habitats and species, whether they be in the countryside, in cities or at sea. There are 47 local Wildlife Trusts across the UK, the Isle of Man and Alderney. The Backyard Company 19 Pollard Close, Caerleon, Newport, Gwent, NP18 3SS Tel: 01633 420 525 The Backyard Company produces authentic jerk sauces in six mouthwatering flavours: mild, medium, hot, mango, pineapple and cho cho and carrot. The sauces contain no preservatives, no artificial colourings and no flavourings. Get the real Ting. The Chilli Jam Man Brecken Lodge, Thixendale, Malton, North Yorkshire, YO17 9LS Tel: 07876 768 252 www.thechillijamman.com From humble beginnings selling homemade jam at local farms, The Chilli Jam Man now has several varieties of chilli jam available for online order, or to pick up from more than 50 local stockists. The growth of this company is understandable due to the quality of the product – spicy and sweet; it’s worth a try. The Curry Sauce Company Ltd PO Box 819, Horsham, West Sussex, RH12 9EP Tel: 01243 550 045 www.currysauce.com We are an independent company established in 1997. All our products are manufactured in the UK. Our products are developed to provide you with the ability to prepare restaurant quality meals in the foodies | 37


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comfort of your own home. Preparation time is reduced to bare minimum; there is no need to even chop an onion. Our range has grown to 14 sauces plus selections of Naan breads - something for everybody's taste. We deliver to your door. The Fresh Lemonade Co. Tel: 07886 612 520 www.contemporaryevents.co.uk Founded in 2011, The Fresh Lemonade Company is an up and coming business catering for every kind of fun event- and if it's not funwe'll make it fun! From weddings to product launches, we go all over the country! We specialize in normal or frozen fresh lemonade cocktails, including flavours like lemon & lime, lemon & ginger, and vodka lemonade! The Food Emporium 8 The Charne, Otford, Sevenoaks, Kent TN14 5LS Tel: 07825 538 579 www.thefoodemporium.co.uk The Food Emporium delivers highquality olive oils, balsamic vinegars and truffle salts from its stylish online shop. The oils come in a variety of flavours, including garlic, lime, lemon, chilli, pepper, wasabi and the award-winning truffle. There are a great variety of products available, and also lovely gifts to give to your nearest and dearest. Well worth a peak. The Giggly Pig Company 132 Petersfield Avenue, Harold Hill, Romford, RM3 9PH Tel: 07944 610 834 www.gigglypig.co.uk The award-winning Giggly Pig Company produces 75 different flavours of sausages from handreared, outdoor rare breed British saddleback pigs at its farm in Hornchurch. It also provides hog

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roasts and outside catering to suit any event. The Giggly Pig Company attends a variety of weekly and monthly farmers markets across SE England. The Honest Carrot Unit 11, 2a Grenville Road, London, N19 4EH Tel: 07515 442 647 www.thehonestcarrot.com From a small set up two years ago to a regular festival outlet, The Honest Carrot uses only lovely organic, natural ingredients in its dishes, which are available online, at markets and at choice festivals. The Lawn 35B Hartington Road, London W13 8QL Tel: 07786 388 158 www.thelawncollection.com At The Lawn, we have embraced the act of savouring a moment and created a range of products that embody what outdoor dining means to the English. To us, taking tea is one of life's essential ingredients and we want to serve it, as it should be, to the world. We have a mobile tea shop that visits venues around the country, serving our own five blends of tea and classic English Ploughman's lunches. Sweetcorn Bites Barfoots of Botley Ltd Sefter Farm Pagham, West Sussex PO21 3PX www.sweetcornbites.com Sweetcorn Bites are the ultimate healthy, tasty snack for the whole family. Fresh sweetcorn ‘air cut’ into snack size chunks – offer the ultimate in feel good fresh, fresh food for any occasion. Great for the whole family – hot or cold – Sweetcorn bites deliver great

taste in the most convenient of ways – simply micro waved in their ‘pingability’ bag, steamed or boiled. Delicious when served on their own, dipped in butter or as an accompaniment to a main meal, Sweetcorn Bites is the fresh way to five a day. The Little Melton Gourmet Yoghurt Little Melton Food Park, Beckhithe, Little Mellton, Norwich, NR9 3NP Tel: 01603 819 095 www.littlemeltonyoghurt.co.uk The Little Melton Gourmet Yoghurt company offers gluten-free, probiotic yoghurts in five mouthwatering flavours. The story of the company directors, moving from Australia to England to set up a yoghurt business just after getting engaged, is just about as charming as the products. The Little Round Cake Company The Round Bakery, Pensfold Shopping Centre, Gains Park, Shrewsbury, SY3 5HF Tel: 01743 242 277 www.thelittleroundcakecompany.co.uk For special occasions or just an everyday indulgence, The Little Round Cake Company’s cakes are available to order for Shropshire and Mid-Wales delivery. We love cakes and great service! We are working hard to make the best possible cakes, using only the freshest quality ingredients. Our exciting range of cakes are slowly growing, get ready here we come! The Natural Cider Company Ye Olde Woolpack, 70 Brinksway, Stockport SK3 0BY Tel: 07902 422 270 Mobile cider bar selling 16 natural ciders, including CAMRA award

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winners, on draught, in bottles and in take away cartons and jugs. The company also sells wholesale cider to bars, clubs and restaurants. The Scion Spirits Company Limited Coole Quay Liqueur Company, 4 Herbert Place, Dublin, Ireland Tel: 00353 1662 1133 Coole Swan Dairy Cream Liqueur combines a unique blend of all natural ingredients –including beautiful Belgian chocolate – to provide the most exquisitely tasting Cream Liqueur, which tastes great on ice, in cocktails or over ice cream for a naughty-but-nice dessert. The Sea Cow 37 Lordship Lane, East Dulwich, London, SE22 8EW Tel: 02089 633 111 www.theseacow.co.uk The Sea Cow is a lovely, stylish little restaurant in Dulwich, London, where knowledgeable staff are always more than happy to give you the low-down on what you can order – which is plenty, as there is an extensive menu and hearty servings. It is easy to see why people keep coming back. The Whiskey Tasting Company 179 Wenlock Road, Shrewsbury, Shropshire, SY2 6LB 01743 247 220 www.whiskeytastingcompany.com With premium, rare and old whiskeys available from the website, this specialist in whiskey gift sets offers such an extensive variety that it is clear to see why it is the UK’s leading provider. The gift sets are beautiful – something to be proud to give a loved one. Tin Can Events 29 Grove Park Avenue, Brislington, BS4 4JG

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Tel: 07725 880 581 www.tincanevents.com Vintage Marque Candour Marketing, Unit 232, Gret Guilford Business Square, 30 Great Guilford, London, SE1 0HS Tel: 02033 941 786 We offer the widest possible selection of wines from some of the world's most renowned producers. In most cases we hold the producers' entire range and these wines can be supplied immediately from our stock of over 500,000 bottles held under bond in the UK. Our wines are offered at the producer's recommended retail price with free delivery for orders over £100.00. Whole Foods Market 305-311 Lavender Hill, Clapham Junction, London, SW11 1LN Tel: 02075 851 488 www.wholefoodsmarket.co.uk Welcome to the leading natural and organic retailer. We seek out and promote organically grown foods, as well as feature foods that are free of artificial preservatives, colours, flavours, sweeteners and hydrogenated fats. Pop over to our stand for a glass of prosecco or premium ale and find delicious Pesto’s, Olive Oils and more from our favourite artisan suppliers! Vine & Spirit Education Trust International Wine & Spirit Centre, 39-45 Bermondsey St, London SE1 3XF Tel: 020 7089 7581 www.wsetglobal.com The Wine & Spirit Education Trust (WSET) is the largest global provider of education and qualifications in the field of wines and spirits and runs wine and spirit courses all over the country. The trust will be joined by two of its centres – WSET’s London

Wine & Spirit School and Noble Vines Wine School, which will be running food and wine matching sessions throughout the day. Tastings are just 20 minutes long and suitable for all levels of knowledge. Enter the prize draw to win a place on a WSET course worth £140. Woodlands Jersey Beef Woodlands Cottage Farm, Droxford Road, Wickham, Fareham, Hants, PO17 5AY Tel: 01329 834 214 www.woodlandjerseybeef.co.uk Woodlands Jersey Beef, based in the Meon Valley, is dedicated to the production of quality beef fromly all cuts of beef and beef offal including joints, burgers, steaks and sausages and much more. Worthy Cheddar St Just, Penzance, Cornwall Tel: 01736 788 046 www.worthycheddar.co.uk Worthy Cheddar is a small Cornwallrun cheese-maker and supplier with products available online for delivery within the UK. Different strengths are available, but one thing’s for sure, the quality is always consistent and the cheese delicious. Wyke Farms White House Farm, Wyke Champflower, Bruton, Somerset, BA10 0PU Tel: 01749 812 424 www.wykefarms.com As we proudly declare, all Farmhouse Cheddar made at Wyke Farms still follows Ivy Clothier’s original recipe. The traditional art of cheesemaking hasn’t been lost in the gleam of polished stainless steel and the glistening cool efficiency of our plant’s impressive technology. We still make cheese in individual batches which are constantly monitored by the master

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cheesemaker, to ensure the quality is guaranteed. Our promise to our customers is, that in our modern dairy we will continue to produce one of Somerset’s finest foods. Yakult UK Ltd Artemis, Odussey Buisness Park, West End Road, South Ruslip, Middlesex, HA4 6QE Tel: 020 8842 7600 www.yakult.co.uk Yakult is the original probiotic first developed in 1935 in Japan. Each little bottle contains at least 6.5 billion friendly bacteria which are scientifically proven to pass through the gut alive. In addition, Yakult is fatfree and each pack contains seven bottles – one for every day! If you would like to find out more and try a bottle of Yakult come and visit us at stand B71.

GREAT TASTE MARKET Chan Cham The Old Forge, 8 Merchants Place, Reading, Berkshire RG1 1DT Tel: 0118 958 5887 www.chancham.com A family-run business – like good ol' Blighty, we're a mix of cultures and personalities. All natural ‘cook with’ sauces with unique flavours. Sauce from a bottle that tastes homemade. Plus our award-winning hot pepper sauce – it’s hot, tasty, goes with everything and is ever so slightly addictive! Cranberry UK Limited Unit 5 Cumberland Avenue, Park Royal, London NW10 7RX Tel: 020 8961 8686 www.cranberryuk.com For many years Cranberry has been selling loose dried fruits and nuts from shops around the UK. Our healthy lifestyle snacks are natural, delicious and uniquely flavoured. Many nut products are hand roasted

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and coated for us here in the UK. Don't take our word for it. Put us to the test! Eggardon Rare Breeds Eggardon Rare Breeds, Hill Barn Farm, Kingston Russell Dorset DT2 9ED Tel: 01308 482 491 www.eggardon.co.uk We offer a range of products from our British Rare Breed pigs and sheep, from hand-spun wool and sheep skins to fresh meat and meat products, additionally, other locally sourced products, such as cheese. Our animals roam free and are cared for throughout their lives to ensure uncompromised quality, flavour and succulence. H&A Nader - Lebanese Food & Wines 2 Settatrees, London Road, Washington, West Sussex RH20 4AI www.lebanesefoodandwine.co.uk Taste explosions - foods and wines from Lebanon. Great Taste Awards: pomegranate molasses, apple vinegar, single estate olive oil, mulberry preserve, fig jam, wild rose jam; flower waters 100% natural, authentic, flavourful, traditional. International Wine & Spirit awards for stunning full-bodied wines. Pieminister Charlton Road, Bristol, BS10 6NF Tel: 01179 504 563 www.pieminister.co.uk We make pies filled with fresh natural ingredients and free range meat that we source ethically and responsibly. We don’t use artificial colourings, flavourings or hydrogenated fats. We make our pies with great care, love and attention and we never compromise on our quality on integrity. Long live the Pie!

Pure Spain 37 Great Cranford Street, Poundbury, Dorchester, Dorset DT1 3SQ Tel: 01305 458 166 www.purespain.co.uk Pure Spain – the authentic Spanish Lifestyle Company – offer a comprehensive range of Spanish Gourmet Foods, Fine Wine and Cookware including Whole Jamon Bellota, Chorizo & Salchichon, paella rice, spices and pans, and not least our Great Taste Gold Award winning Olive Jam and Turron. Terra Rossa 10 Burnell Road, Sutton, Surrey, SM1 4EE Tel: 02086 619 695 www.terra-rossa.com Taste our delicious and unique Great Taste Award Winning Arabian specialities including extra virgin olive oils from Jordan and Morocco, Zaatar, Dukka and Sumac Herb Mixes, Zaatar Sauce, Dukka Harissa, Dipping Kit Gift Sets and Arabian Sweets. Elegantly presented in jute bags, cartons and hampers, they make perfect presents for food lovers. The Great British Sausage Co Tel: 01707 818 598 www.britishsausages.co.uk We make award winning traditional British Sausages The Well Hung Meat Company Tordean Farm, Dean Prior, Buckfastleigh, Devon. TQ11 0LY Tel: 08453 303 131 www.wellhungmeat.com The Well Hung Meat Company is the convenient way of eating delicious organic meat. Based in Devon, we deliver direct to your door because you want the most convenient way to enjoy great meat. It’s tasty, organic and produced to the highest standards of animal welfare.

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Saturday 5th May

ce. Register for free entry at the Registration Point by the entran Places are available on a first come, first served basis The Aga Rangemaster Chefs Theatre 11:00 12:00 13:00 14:00 15:00 16:00 17:00

Dave McCarthy - Scotts Martin Blunos - TV’s Iron Chef UK Levi Roots - creator of Reggae Reggae Sauce Gary Lee - The Ivy Fay Ripley - What’s for Dinner Cookery Book Robin Read - The Soho Hotel Mickael Weiss - Coq D'Argent

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Cheese tastings with Denhay Farms Decadent delights and decoration with The Cake Parlour The boys from The Bread Revolution Discover the Origin presents Aldo Zilli food & wine matching Ramans Kitchen handmade relish and Indian cuisine Fine Moroccan cuisine from Exotic Tagine Artisan produce from the heart of Europe with Karantania Deli

Drinks Masterclass 10:30 11:30 12:30 13:30 14:30 15:30 16:30 17:30

Cocktails and smoothies with Coole Swan liqueur Calvors brewery beer tastings Unlocking the secrets of champagne with Charles Metcalfe Wine tastings from Casillero Del Diablo Portuguese wines brought to you by Charles Metcalfe Discover the Origin food and wine matching & Sons A delightful history of alcohol in medicine, with cocktails from Kamm r particula in k's Hendric gin,and of world unusual The most

Food of Love Cinema 10:30 12:30 14:30 16:30

Bugsy Malone (1976, U, 93 min) Enjoy cream pies and sarsparilla Moonstruck (1987, PG, 102 min) Dine on Italian classics Dr No Gin martinis and Jamaican delicacies (1962, PG, 110 min) Tampopo (1985, 18, 114 min) Japanese delights

Childrens Cookery Theatre 11:30 12:45

Pizzas with Splat Cooking Jelly & Ice Cream - Splat Cooking

14:00 15:15

Fruit Tarts with Splat Cooking Perfect Pies with Pieminister

Music Stage featuring The Coronettes and Jessica Mary York

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Sunday 6th May

ce. Register for free entry at the Registration Point by the entran Places are available on a first come, first served basis The Aga Rangemaster Chefs Theatre 12:00 13:00 14:00 15:00 16:00

Steve Drake - Drake’s Emma Forbes - Life & Soul Cookery Book Michael Wignall - Latymer Simon Wadham - Rivington Grill Greg Malouf - Petersham Nurseries

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Divine tastings with Divine Chocolate Decadent delights and decoration with The Cake Parlour Try something extraordinary with Joe & Seph’s Gourmet Popcorn Fine Moroccan cuisine from Exotic Tagine Ramans Kitchen handmade relish and Indian cuisine Traditional Jamaican street food from The Backyard Company Artisan produce from the heart of Europe with Karantania Deli

Drinks Masterclass 11:30 12:30 13:30 14:30 15:30 16:30 17:30

Calvors brewery beer tastings Unlocking the secrets of champagne with Charles Metcalfe Wine tastings from Casillero Del Diablo Portuguese wines brought to you by Charles Metcalfe Discover the Origin food and wine matching The most unusual world of gin, and Hendrick’s in particular Cocktails with Kings Ginger Liqueur

Food of Love Cinema 11:10 13:00 15.00

Moonstruck (1987, PG, 102 min) Dine on Italian classics Dr No (1962, PG, 110 min) Gin martinis and Jamaican delicacies Babette’s Feast (1987, U, 102 min) French delights

16:45

Goodfellas (1990, 18, 146 min) Dine on Italian classics

Childrens Cookery Theatre 11:30 12:45

Pizzas with Splat Cooking Jelly & Ice Cream - Splat Cooking

14:00 15:15

Cakes with Divine Chocolate Perfect Pies with Pieminister

Duo Music Stage featuring The Watermelons and The Gloria Miller

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Monday 7th May

ce. Register for free entry at the Registration Point by the entran Places are available on a first come, first served basis The Aga Rangmaster Chefs Theatre 12:00 13:00 14:00 15:00 16:00 17:00

Ed Baines - Randall & Aubin Omar Allibhoy - Tapas Revolution Frederick Forster - Nuovo and Chef of the Year Katie & Giancarlo Caldesi - Caldesi Cookery School Lily & Alex - Social Pantry Shay Cooper - The Bingham

Food Masterclass 11:15 12:15 13:15 14:15 15:15 16:15 17:15

Cheese tastings with Denhay Farms Divine tastings with Divine Chocolate Try something extraordinary with Joe & Seph’s Gourmet Popcorn Discover the Origin food & wine matching Ramans Kitchen handmade relish and Indian cuisine Artisan produce from the heart of Europe with Karantania Deli Traditional Jamaican street food from The Backyard Company

Drinks Masterclass 11:30 12:30 13:30 14:30 15:30 16:30 17:30

Calvors brewery beer tastings Unlocking the secrets of champagne with Charles Metcalfe Wine tastings from Casillero Del Diablo Portuguese wines brought to you by Charles Metcalfe Discover the Origin food and wine matching The most unusual world of gin, and Hendrick’s in particular Cherry wine from Supercherry

Food of Love Cinema 11:15 13:00 14:45 16:45

Bugsy Malone (1976, U, 93 min) Enjoy cream pies and sarsparilla Moonstruck (1987, PG, 102 min) Dine on Italian classics Dr No (1962, PG, 110 min) Gin martinis and Jamaican delicacies The Scent of Green Papaya (1993, U, 104 min) Vietnamese delights

Childrens Cookery Theatre 11:30 12:45

Pizzas with Splat Cooking Fruit Tarts with Splat Cooking

14:00 15:15

Cakes with Divine Chocolate Cakes with Divine Chocolate

Music Stage featuring Cyrus Allen and Black*Scarr


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Hampton Court 2012 Showguides  

Hampton Court 2012 Showguides