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Foodies

£3

Festival with top chefs

Oxford South Parks

NEW CAKE & BAKE AN CHOCOLATE THEATR D E

August 24, 25 & 26

efsS ChCIP E RE INSIDE

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welcome foodies festival

oxford south parks august 24, 25 & 26 2013

Welcome to Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk www.foodiesfestival.com EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editing Caroline Whitham Digital Imaging Malcolm Irving Production Lucy Wormell Foley Publishing Assistant Amy McGoldrick Lisa Chanos Advertising Design Charis Stewart ADVERTISING Sales Manager Bill Mackay Business Development Matthew Magee with thanks to our sponsors

F

oodies Festival l is back for another year at Oxford South Parks, and what a treat we have for you this weekend! Head Chef of the infamous Le Manoir aux Quat’Saisons Gary Jones and Guild of Food Writers Cookery Journalist of the year Alex Mackay will be cooking their signature dishes in the Aga Rangemaster Chefs Theatre. Meanwhile, in our all-new Chocolate Theatre, Fiona Sciolti will be delighting you with her chocolate ingredients, foraged from her garden. We also have our first Cake and Bake Theatre this year for you to indulge your imagination and master the art of desserts. Head to the Registration Desk to sign up for any of the events. We’d like to extend a massive thank you to Jamie Magazine and Aga Rangemaster for their support, along with all the top chefs who’ve joined us this weekend. l

Chefs Theatre

ER OLD / ET H TICK TRANCEEXIT EN ENCY G R EME

TOILETS

Drinks Theatre

BBQ Arena

Kids Cookery Theatre

VIP Tent

Cake & Bake Theatre

Exhibitors

Chocolate Theatre

Street Food Arena

Restaurant Tents

First Aid

Producers Market

Stage

CONTRIBUTORS

Gary Jones Head Chef of the established Manoir aux Quat’Saisons

Foodies Festival with top chefs

Sophie Grigson Cookery writer and celebrity chef, with a cookery school

Xanthe Clay Author and food writer for Good Food and Olive

Larkin Cen MasterChef 2013 finalist, inspired by Asian cuisine

Brighton Hove Lawns May 4, 5 & 6 l Tatton Park Cheshire May 17, 18 & 19 Hampton Court Palace May 25, 26 & 27 l London Clapham Common June 7, 8 & 9 Bristol Harbourside July 12, 13 & 14 l Edinburgh Inverleith Park August 9, 10 & 11 London Battersea Park August 16, 17 & 18 l Oxford South Park August 24, 25 & 26 foodies 3

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FOODIES FESTIVAL NEWS

OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Fill your glass

ALL AROUND THE WORLD

A wealth of international food and drink is available to you this weekend. Enjoy spectacular Moroccan tagine, Thai street food, tuck into delicious ostrich burgers, Argentinian rib eye and, for that local touch, some beautiful British sausages or a mackerel bap. Delicious!

Cool treats Come rain or shine, Foodies Festivals are all about ice cream. Custom Creams take that one step further – with their Cryomixer, liquid nitrogen is used to make individual ice creams, sorbets and yoghurts. This unique method means you get a gorgeous taste with every bite. With natural and organic ingredients, you’d be mad to miss out!

Festivals can be thirsty work, so it’s always nice to have a little tipple – and this year, there’s no shortage. Discover the Origin will be showcasing the Mediterranean’s finest ports and wines, ginger beer company Bundaberg have their refreshing beverages all weekend, and Martin Millers Gin will have their range of stylish gins.

Stars in Theatre NEW ADDITIONS Following on from the success of last year’s festival, we’ve decided to add even more events! Come along to our all-new Cake and Chocolate Theatre, which will be taking place all day. Demos will be on all day to help visitors indulge their sweet tooths!

ELEMIS SPA BUS

Hop onto the bus of your dreams with Elemis spa bus, where you’ll be

Executive Head Chef Gary Jones of the internationally renowned Le Manoir aux Quat’Saisons will be showcasing his signature dish this weekend in the Aga Rangemaster Chefs Theatre. He’ll be joined by food writer and author Xanthe Clay, chef and TV presenter Alex Mackay and MasterChef finalist Larkin Cen.

in the professional hands of the ‘Elemis Angels’. On the top deck, you’ll find yourself melting away with one of five luxurious

15 minute facial and body spa therapies to choose from. Relax in style this weekend! foodies 5

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FOODIES FESTIVAL MASTERCLASS NEWS

OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Charles Metcalfe Presents…

FLOWER POWER Fiona Sciolti’s botanical chocolates are elegantly simple; take the nation’s favourite indulgence and source the ingredients from the local countryside! Come along and see Fiona talk about her beautiful creations and ask her questions about how she does it. Fiona’s in the Chocolate Theatre every day from 13.45

Taking chocolate to heart

Coeur de Xocolat’s David GreenwoodHaigh is a professional chocolatier and member of the Craft Guild of Chefs. David and his team will be hosting the Chocolate Theatre, with classes on truffle making, chocolate and wine matching and tastings. Use sight, sound, touch and finally taste to fully appreciate the subtle nuances of premium chocolate. www.coeurdexocolat.com

Charles Metcalfe is a firm favourite of ours and is GMTV’s wine expert. Co-Chairman of the International Wine Challenge, his expertise on wine precedes him. Be sure to catch him in action! Witness his champagne, wine and sherry tastings every day in the Drinks Theatre from 13.30

CLASS MASTERE TICK TS E AVAILABL UT O H G U O R TH T A Y A D THE N IO T A REGISTR

DESK

MELISSA COLE Melissa Cole is a beer expert. An international judge, she has also written a well-received book, “Let Me Tell You About Beer: A Beginner’s Guide to All Things Brewed”. Educator of the Year, she blazes a trail as a beer enthusiast. In the Drinks Theatre every day at 12.30

Cocktails at home BONNE MAMAN Bonne Maman will be unveiling the secrets to their delicious madeleines in our all-new Cake & Chocolate Theatre. Showcasing their new range, Bonne Maman will also be demonstrating how best to decorate them! In the Cake and Chocolate Theatre from 12.15 everyday

Join Hendrick’s British Ambassador Duncan McRae on an exploration through gin, its origins and how you can make expensive and tasty tipples from the comfort of your own kitchen – without the need for a mindboggling myriad of exotic and expensive ingredients.

Tasty home made samples included! In the Drinks Theatre everyday at 17.30

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FOODIES festival the aga rangemaster chefs theatre oxford south parks august 24, 25 & 26 2013

Cooking live at Foodies Michelin star and top chefs cook favourite recipes in the Aga Rangemaster Chefs Theatre. Register for free entry at the registration point. Tickets are released throughout the day and subject to availability Salmon with mushy peas and chunky sunblush tomato ketchup

Alex MacKay COOKING IN PROVENCE Alex Mackay is a cook who is passionate about working with children, as well as being a teacher and writer. He is a Guild of Food Writers Cookery Journalist of the Year, World Cookbook Award winner and patron of the Kids Cookery School. Raymond Blanc says Alex is the best teacher he knows. . See Alex in the Chefs Theatre Sunday 25th at 14.00 Web: alexmackay.com

Q A

What’s your favourite meal? Eaten to the soundtrack of my sons’ laughter in fluid time travel between cities.

2 skinless salmon fillets, 130-140g each and 2-2½cm thick 150ml plus 2 tbsp water 3 tbsp extra-virgin olive oil 200g frozen peas (straight from the freezer) 6 tbsp sliced basil 1 tbsp honey 1 tbsp white or red wine vinegar 1 tsp tomato purée 8 sunblush tomatoes, each cut into 3 2 tbsp pine nuts (optional) salt and cayenne pepper l Preheat your oven to 120°C, position middle shelf. Boil your kettle. l Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt and cayenne. Brush the seasoning into the flesh. Bake for 22 mins. l While the salmon bakes, prepare the mushy peas. Get a medium-sized pan. Add 150ml water and 1 tbsp of the extra-virgin olive oil. Bring to the oil. Add the peas. Cover and

bring back to the boil. Boil rapidly for 4 mins until all but 3 tbsp of the liquid has evaporated. Add 3 tbsp of the basil. Mash or blend the pea mixture to a chunky texture. Season to taste. l Next, make the sunblush tomato ketchup. Get a small pan. Add the honey wine vinegar, tomato purée, 2 tbsp water and the remaining extra-virgin olive oil. Whisk together. Add the sunblush tomatoes and pine nuts, if using. Put the

pan on medium heat for 30 seconds or so until the relish is warm but not boiling. Take the pan off the heat. Season to taste. l Put the mushy peas on one side of your plate. Put the salmon next to them. Spoon the sunblush tomato ketchup over and around the salmon. l Make extra portions of the whole recipe. Flake the salmon and combine with the mushy peas and sunblush tomato ketchup (without the oil) for a wrap or sandwich.

8 foodies

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Lemon ravioli in butter and mint sauce

KATIE & GIANCARLO CALDESI CALDESI RESTAURANTS Katie and Giancarlo Caldesi run the Caldesi Restaurants and cookery schools. Giancarlo is a chef/ restauranteur with a passion for the food of his native Tuscany and Katie a cookery teacher/author with a love of the simplicity of authentic Italian food. 118 Marylebone Lane, London E1U 2QF Tel: 020 7487 0754 Web: caldesi.com See Katie and Giancarlo in the Chefs Theatre Monday 27th, 14:00

Q A

What is your favourite meal? K: Sitting by the sea as I sip a glass of salighina, and enjoy fresh grilled anchovies with a squirt of Amalfi lemon juice. G: My mother’s beef and pork ragu. A cuddle in a bowl! www.foodiesfestival.com

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Makes 25 to 30 ravioli 1 quantity fresh pasta

For the filling 250g ricotta cheese finely grated zest of ½ 1 lemon salt and freshly ground black pepper ½ tsp freshly grated nutmeg For the sauce 125g butter 1 tbsp mint leaves, roughly chopped l Start by making the filling. Drain the ricotta then combine all the ingredients together. Go easy on the lemon

zest as it can be quite overpowering. You want the flavour to shine through, so slightly over-season rather than under-season. Bring a pan of well-salted water two-thirds full to the boil. l Roll out half the pasta, with the other half wrapped in clingfilm. Flour the work surface but not the top side of the pasta or it will be hard to seal. Roll out the pasta until you can see your hand through it. Set the machine to the setting before last – the last setting makes the thinnest pasta but this is too fragile for ravioli.

l Cut the pasta into rectangles the length of a cook’s knife. Dot a heaped teaspoon of the filling (two fingers’ width apart is ideal) onto a length of pasta. Cover with another length of pasta and press down to seal the pasta sheets together. Cut the ravioli into 5 cm squares. Set the shapes aside on a surface dusted with flour. l Cook the pasta until al dente – test by sampling the edge of a ravioli. Make the sauce by melting the butter in a pan. When the ravioli are done drain and add to the butter with a little cooking water. Shake the pan and add the mint.

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FOODIES festival the aga rangemaster chefs theatre oxford south parks august 24, 25 & 26 2013

Pavé of home-smoked salmon, with whipped horseradish cream and Avruga caviar

Michael North Nut Tree Inn Michael has spent his career in and around Oxford and has undertaken positions in the kitchens of chefs Raymond Blanc at Le Manoir aux Quat’Saisons, Marco Pierre White at Mirabelle and Michael Cairns at Gidleigh Park. Michael is the chef and owner – along with his fiancée Imogen – of the Michelin starred Nut Tree Inn in Murcott, a Grade 2 listed thatched country pub and restaurant. As well as being feature in the Michelin guide, it’s also in the Which Good Food Guide, the AA Restaurant and Pub guides and was most recently voted the UK’s best gasto pub 2012 by Gourmet Britain. See Michael in the Chefs Theatre Sunday 24th at 14.00 Main Street, Murcott, Oxon, OX5 2RE Tel: 01865 331253 Web: nuttreeinn.co.uk 10 foodies

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1 side of salmon, skin scored 1 kilo Maldon sea salt 1 kilo fine table salt 1 kilo caster sugar 1 lemon, zest and juice 1 orange, zest and juice 100ml brandy 250ml double cream 200g fresh horseradish root 50ml white wine vinegar icing sugar, to taste 1 kilo fine oak sawdust l Mix the salmon, Maldon and table salts, caster sugar, lemon and orange zest and juice and the brandy together, rubbing the salmon with the salt mix. Place the salmon in a plastic container, cover completely with the mixture and weight down. l Cover with cling film and leave for 24 hours. When ready, remove the salmon

from the container, wash off the excess salt mixture and pat dry. l Finely grate the horseradish root and mix with the vinegar, adding icing sugar to taste. Add the mixture to the cream and leave to infuse for 6 hours. l When ready, pass the cream through a fine sieve and remove the horseradish. Whisk until soft peaks form and chill.

Q A

What’s your favourite meal? I like a simple roast chicken, with roast potatoes, fresh seasonal vegetables and homemade gravy using the roasting juices.

Reserve until ready. l Heat the sawdust in a frying pan until it sets on fire, then place the sawdust in a large, heatproof pan and cover immediately. This extinguishes the fire and traps the smoke. l Place the salmon a cooling rack and place over the smoking pan. Flavour the salmon and leave to infuse for 6 hours in the fridge. l When ready, unwrap and discard the sawdust, remove the skin from the salmon and trim all of the fat. Cut 10 ‘pavés’ from the centre of the fillet. l Plate up one ‘pavé’ with a rocher of the chilled horseradish cream and garnish with Avruga caviar and salad leaves, dressed with lemon juice and olive oil. www.foodiesfestival.com

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the aga rangemaster chefs theatre FOODIES festival oxford south parks august 24, 25 & 26 2013

Garden beetroot, horseradish and dill

gary jones Le Manoir aux Quat’Saisons Described by Raymond Blanc as “the most gifted chef I know,” Gary jones, Executive Chef at Le Manoir aux Quat’Saisons has led the kitchen brigade since 1999. Noted for his exceptional leadership and organisation skills, Gary is recognised by critics and his peers as a truly gifted craftsman. Nature and seasonality are his inspiration for the menu, and the restaurant’s organic vegetable garden is at the heart of this. See Gary in the Chefs Theatre Saturday 24th at 13.00 Church Road, Great Milton, Oxford OX44 7PD Tel: 01844 278881 Web: manoir.com

www.foodiesfestival.com

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Serves 1 For the baby beetroots 10 baby beetroots 1g salt ground black pepper 5g vinegar Cabernet Sauvignon sprinkle of caster sugar olive oil, for cooking For the beetroot and horseradish sorbet 50g glucose, liquid 500g beetroot golden, plus juice 2g vitamin C powder 28g creamed horseradish 3g salt

For the beetroot terrine and glaze 800g beetroot juice 750g port 45g vinegar Cabernet Sauvignon, boiled 50g 8 year old balsamic vinegar salt ground black pepper 7.5g agar agar

270g beetroot ruby, cooked, sliced and trimmed for the terrine

For the horseradish cream 130g horseradish, creamed 90g crème fraîche salt caster sugar lemon juice cayenne pepper l Wash the beetroots. Cook in a sous vide bag at 100°C. Steam for 40 mins or until tender. l When chilled, peel the outer skin and portion. l Dress the beetroots with salt, pepper, sugar, olive oil and Cabernet vinegar as required. l For the sorbet, warm the glucose in a pan. l Remove it from the stove and add the remaining ingredients. Mix well, season.

l Pass through a chinoise. Pour into Paco Jet containers and place in a blast freezer. Churn and quenelle before service. l Reduce the port and beetroot juice by half. Boil the vinegar then add the port and beetroot. Take a 1/3 and bring to simmer with agar agar. Cook for 5 mins, whisking constantly. l Remove from heat. Add the remaining liquid, balsamic, salt and pepper. l Place the sealed terrine mould in an ice tray. Pour the first layer of jelly. l Quickly add the first layer of beetroot. Repeat this process, taking care that the jelly is not too liquid or hard. l Liquidise the rest and pass through muslin. l For the horseradish cream, liquidise the ingredients in a blender until extremely smooth. l Pass through a chinoise.

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Roast cauliflower with date syrup and tahina

Sophie Grigson Sophie’s Cookery School An award-winning food writer, teacher and television cook. She passes on her enthusiasm for good food at her Pop-up Cookery School in Oxford. Her latest book, Spices, was published by Quadrille.

Q A

Serves 6 1 medium cauliflower, broken into small florets 2 tbsp extra-virgin olive oil salt and pepper 3 tbsp Dibis W’rashi (see below)

To make Dibis W’rashi 5 tbsp dibis 1 tbsp tahini a good squeeze of lemon juice bread, to serve l

For the Dibis W’rashi,

put the dibis into a bowl and add the lemon juice. Drizzle the tahini over it, and stir just enough to marble the two together. Serve with warm bread. l Preheat the oven to 220°C. Turn the cauliflower in a bowl with the olive oil, salt and

pepper, then spread out on a baking tray. Roast for 25-30 mins, turning once or twice, until tender and patched with brown. l Tip into a serving dish and drizzle the Dibis W’rashi over the cauliflower. Eat swiftly.

Who would you most like to cook

for?

Ryan Gosling. Who wouldn’t?

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www.foodiesfestival.com

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the aga rangemaster chefs theatre FOODIES festival oxford south parks august 24, 25 & 26 2013

Pot-roast Pheasant with Beetroot and Two Kinds of Fig Serves 4

XANTHE CLAY Xanthe worked as a chef before starting the Readers’ Recipe column for the Telegraph. Since then she has worked for the Weekend Telegraph, as well as writing for magazines including Good Food, Olive and Delicious. She misspent her youth backpacking round Arabia, China and South America, eating and drinking her way through the good (mezze, ceviche and dim sum) the bad (camel tripe) and the downright dangerous (bootleg pisco sours). Back in the UK, she’s currently working on the next series of Food and Drink. See Xanthe in the Chefs Theatre every day at 12.00

www.foodiesfestival.com

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6 slices streaky bacon 200g cooked beetroot (not in vinegar) 1 thyme sprig 150g dried baby figs 150ml (generous glass) white wine 150ml water 2 pheasants 2 fresh figs, cut into eighths salt and freshly ground black pepper l Chop three of the streaky bacon slices into matchsticks, and cut the beetroot into chunks. l Put the chopped bacon, beetroot, thyme and dried figs in the base of a flameproof lidded casserole (one that can be put on the hob as well as in the oven). l Pour over the wine and water. l Season the pheasants with salt and pepper and put them in the casserole, breast side down. Cover the casserole with foil or greaseproof paper and put the lid on, to make a tight seal. Roast for 1½–2 hours, until tender. l Turn up the temperature to 200°C. Remove the lid and foil and turn the birds breast up. l Cut the remaining three slices of bacon in half and lay over the breast of the pheasants. l Return the casserole to the oven (uncovered) and

roast for 10–15 mins until the meat is browned. l Remove the pheasants to a serving dish and keep warm.

Q A

Who would you most like to cook for? Claudia Roden. She has inspired and taught me so much with her in depth knowledge of Mediterranean cooking.

l Put the casserole on the hob and boil to reduce the juices, to make a sauce consistency. l If the liquid needs thickening (it depends on whether the figs have burst or remained whole), then scoop out a few of the figs and some of the juice and purée with a hand blender before returning to the pot. l Stir in the fresh figs and warm through. Taste the sauce and adjust the seasoning.

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the aga rangemaster chefs theatre FOODIES festival oxford south parks august 24, 25 & 26 2013

STRAWBERRY CREAM CAKE Serves 8 For the whisked sponge 85g caster sugar, plus extra for dusting 85g plain flour, sifted, plus extra for dusting pinch of salt 3 medium eggs

For the strawberry filling 310g strawberries 1 tbsp kirsch 2 tbsp caster sugar 225ml double cream

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l Preheat the oven to fan 170°C. Lightly oil two 18cm tins. Line the base with baking parchment and lightly oil. l Dust the sides of each tin with caster sugar and flour. l Sift the flour and salt and set aside. Place the eggs and sugar in a bowl. If you’ve an electric whisk, beat until it’s pale and thick. If whisking by hand, place the bowl over a pan of just-boiled water; whisk until pale and thick, then remove from the pan and whisk until cool. l Tip the flour over the surface of

the whisked egg mixture and, using a flat spoon, gently fold in the flour. Divide between the tins and bake for 20 minutes. Press the cake with your fingertip: it will spring back if cooked. l Leave the cakes for 5 minutes. Turn out the cakes and peel off the paper. Dust the top of one cake with caster sugar. Leave until cold. l Hull, halve and slice the strawberries. Toss with the kirsch and caster sugar. l Whip the cream until it forms soft peaks. Fold in the strawberry mixture. Spread over the bottom sponge, leaving an edge for the cream to squeeze into. Gently squash on the sugared top and add a further dusting of caster sugar.

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THE

GREAT IMPORT from

I TALY

Find me at www.birramoretti.com facebook.com/morettiuk | twitter.com/morettiuk

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FOODIES festival exhibitors

oxford south parks august 24, 25 & 26 2013

Alasia 732 Lordship Lane, Wood Green, London N22 5JN Tel: 0208 8261282 www.alasia.co.uk A selection of pure and natural foods at a competitive price.

Artisan Burger Company 3 Bohard Steading, Murrayhall, Perth OH2 7PH Tel: 01635 281534 We sell handmade burgers and hotdogs, with all types and combinations of fillings.

Azucar Spirits 6 Pages Lane, Muswell Hill, London N10 Tel: 07939249365 www.azucarspirits.com We specialise in rums for the cocktail market.

Bitter Twisted Mere Mill, Mereside Road, Mere, Cheshire WA16 6QT Tel: 07785520531 www.bittertwisted.co.uk A pop-up cocktail and Prosecco bar.

Blossoms Syrup April Cottage, Beacons Bottom, Buckinghamshire HP14 3XG Tel: 01494 484344 www.blossomssyrup.co.uk We are passionate about the quality and unique blend of our natural syrups.

Bonne Maman Biscuits & Cakes St Michel Biscuits, 2 Bd de l’Industrie, 41700 Contres, France Tel: 01380 698186 www.lovebonnemaman.co.uk Bonne Maman make iconic Madeleine cakes 16 foodies

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Bordeaux Undiscovered Hillfield House, Eldersfield, Gloucestershire GL19 4NN Tel: 01452 840116 www.bordeaux-undiscovered. co.uk Superb French wine from UK wine merchants, offering quality wines at pocket-pleasing prices.

Bradgate Woodcraft 17 Ribble Drive, Barrow upon Soar, Loughborough, Leicestershire LE12 8LJ Tel: 07889145641 www.bradgatewoodcraft.co.uk Working out of a 200 year old barn. Whether it be a serving board, knife block or wine rack, they are one of a kind.

Bundaberg Brewed Drinks Tel: : +44 7557 443 119 www.bundaberg.com Since 1960, Bundaberg Brewed Drinks have been delivering premium crafted beverages from their family-owned brewery. Locally grown ginger and cane sugar are just two of the key quality ingredients used to brew these premium non-alcoholic beverages. The company now exports to 33 countries around the World

catalyst Wine Services Cherry Orton Road, Peterborough PE2 5EH Tel: 07789898017 www.catalystwines.com A private limited company, looking to enter or improve performance in the highly competitive UK market.

Cheshire Cheese Company Tollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire

SK11 0HZ Tel: 0808 1890725 www.cheshirecheesecompany. co.uk Accredited by the Vegetarian Society, the Cheshire Cheese Company has a range of 14 cheeses to choose from.

Click N’ Drink Tel: 0161 4384066 www.clickndrink.co.uk Click n’ drink offer a wide range of beers, wines and spirits from around the world.

Conscious Foods Unit 3B, Clapham North Business Centre 26-32, Voltaire Road, London SW4 6DH Tel: 0207 7207099 www.consciousfood.co.uk Food of the highest quality, in its natural state, to enhance quality of life.

Continental Cottage 53 Browning Drive, Winwick, Warrington WA2 8XL Tel: 01925 851090 Continental Cottage offers the finest food from Germany, including authentic German salami, smoked and ready to eat.

Coole Swan 4 Herbert Place, Dublin, Ireland Tel: 00353 469060111 www.scionspirits.ie Coole Swan Dairy Cream liqueur combines a unique blend of all natural ingredients to provide the most exquisitely-tasting Cream Liquor.

Cotswold Gold East Lodge Farm, Stanton, Broadway, Worcestershire WR12 7NH Tel: 07867 938221 www.cotswoldgold.co.uk www.foodiesfestival.com

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exhibitors FOODIES festival

oxford south parks august 24, 25 & 26 2013

Cotswold Gold brings a healthy alternative cooking oil for all your culinary needs.

Create Cocktails Unit 6F, Hewlett House, Havelock Terrace, London SW8 4AS Tel: 0207 4980669 www.createcocktails.com Create Cocktails is a bar-focused events company founded in 2004, with a vision to bring high-end drinks and service into the events arena.

The Crown in Oxford 59 Cornmarket Street, Oxford OX1 3HB Tel: 01865 256047 www.nicholsonpubs.co.uk/ thecrownoxford Revered for its eclectic range of real ales.

Demijohn Ltd Tel: 0845 6048350 www.demijohn.co.uk Demijohn is the world’s first liquid deli, selling a unique collection of handmade British products, from whisky and wine to oils and spirits.

Devilishly Good Brownies Tel: 07855581219 www.dgbrownies.co.uk Gourmet homemade chocolate brownies from Wales, created using local quality ingredients in traditional and quirky flavours.

Discover The Origin Tel: 0207 3957120 www.discovertheorigin.co.uk Discover the Origin is a campaign financed with aid from the EU, Italy, France and Portugal to promote Bourgogne wines, Parma ham, Douro wines, Parmigiano-Reggiano cheese and port. www.foodiesfestival.com

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Dorset Cider House 21 Sextant Avenue, London E14 3DX Tel: 07971518016 www.dorsetciderhouse.com We produce cider with Dorset Nectar orchard, along with a choice selection of ciders from the West Country.

Drink Me Chai Willow Walk Business Centre, 10 Willow Walk, Starts Hill Road, Farnborough, Kent BR6 7AA Tel: 01689 854270 www.drinkmechai.co.uk Alusciously sweet, exotic blend of spices, tea and skimmed milk.

Eden Brewery Main Road, Guardbridge, St Andrews KY16 0UU Tel: 07786060013 www.edenbrewerystandrews. com We are a small and devoted team who run a craft brewery.

Emilia www.emilialtd.co.uk A young company which benefits from the long-time experience of its founders in the organic industry.

English Provender Greenham Business Park, Thatcham, Berkshire RG19 6HA Tel: 01635 576382 www.englishprovender.com Our range of chutneys, condiments and dressings are made with care, using food, honest ingredients.

The English Spirit Distillery The Old Salt Depot, Brinkley Road, Dullingham, Cambridgeshire CB8 9UW Tel: 01638 507981 Producing a large range of worldclass spirits, including vodka, gin,

English malt and the only rum produced in the UK.

Exotic Coffee Roasters Unit 30, Wheatley Business Centre, Old London Road, Wheatley OX33 1XW Tel: 01865 558253 www.exoticcoffeeroasters.com We dedicate great majority of our time and energy toward finding the best un-roasted coffees from the best coffee regions of Colombia.

Exotic Tagine 16 Millfield, Mill Place, Kingston, Surrey KT1 2RP Tel: 07760273425 www.exotictagine.co.uk Freshly prepared Moroccan dishes using authentic ingredients.

Flavour Magic Tel: 07810516571 www.flavourmagic.com Gourmet salts that work in harmony with your local produce.

Flint and Flame Ltd Brookdale Farm, West Chiltington Lane, Billingshurst, West Sussex RH14 9EA Tel: 0800 0087744 www.flintandflame.com High-quality German steel kitchen knives, blocks and sharpeners.

Flourish Craft Bakery Unit 7 Morrison Yard, 551A High Road, London N17 6SB Tel: 020 8801 9696 www.flourishbakery.com An award-winning artisan bakery, based in north London.

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FOODIES festival exhibitors

oxford south parks august 24, 25 & 26 2013

Glorious Oyster Tel: 07843278521 www.thegloriousoyster.co.uk The Glorious Oyster shucks and serves some of the finest Cornish Rocks.

Great British Sausage Company Tel: 01438 815139 www.britishsausages.co.uk Our free-range, pure-bred Gloucester Old Spot pigs are reared and left to roam the Hertfordshire countryside.

Joe Delucci’s Chesterton Estate, Banbury Road, Warwickshire CV35 0JA Tel: 0844 557818 www.joedeluccis.com Over thirty flavours of gelato.

Joe and Seph’s Popcorn www.joeandsephs.co.uk Joe & Seph’s are gourmet popcorn producers who have been making the best-tasting popcorn since 2010.

INDIAN SEASONING

Linwood’s Health Food

Montezuma’s Chocolates

190 Monaghan Road, Armagh, Northern Ireland BT60 4EZ Tel: 02837569370 www.linwoodshealthfoods.com A range of milled and blended seeds, berries and nuts.

New Cross Farm, Edwyn Ralph, Bromyard, Herefordshire HR7 4NF Tel: 01885 482445 www.montezumas.co.uk Whether it’s Giant Buttons or something more challenging like chilli and lime in smooth milk chocolate that you’re after, Montezuma’s will have a chocolate to tempt you.

London China PO Box 185, Borehamwood, Hertfordshire WD6 3XL Tel: 0208 2072228 www.londonchina.co.uk We sell Berghoff products, Berghoff Cookware and Berghoff accessories.

Lucy’s Dressings 39 Elms Road, London SW4 9EP Tel: 07798653323 www.lucysdressings.co.uk Inspired in our family kitchen in Suffolk, using my unique recipes.

Magic Knife Tel: 07737206418 www.magic-knife.co.uk One of the best knives you will ever use in the kitchen.

Tel: 07956378300 / 02073860303 www.seasoning-restaurant.com Indian Seasoning offers the most authentic cuisine created by our team of expert chefs. Using freshly prepared spices and the best ingredients to provide a delicate taste and flavour of true Indian cuisine.

Mannings Juice

Khayri Olives

Martin Millers Gin

9 Quad Road, East Lane Business Park, Wembley, London HA9 7NE Tel: 0207 9982893 www.khayriolives.com Proud to offer a wide range of fine food products with the authentic tastes from the Mediterranean.

Plaza 535, King’s Road, London SW10 OSZ Tel: 07944909897 www.martinmillersgin.com Martin Miller’s Gin is a premium gin made from 10 carefully selected botanicals, blended with the purest Icelandic water.

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New Cross Farm, Edwyn Ralph, Bromyard, Herefordshire HR7 4NF Tel: 01885 482445 www.manjira.com From blossom to bottle, our bottles of yummy, scrummy in your tummy juices provide that tonguetinging refreshment.

Naturally Created Knollbury Barn, Undy, Caldicot, Monmouthshire NP26 3BX Tel: 01633 882291 www.naturallycreated.co.uk Hand-crafted wooden boards for preparing and serving food.

Pieminister Charlton Road, Bristol BS10 6NF Tel: 0117 9111503 www.pieminister.co.uk We specialise in gourmet meat and vegetarian pies such as the Moo pie (steak & ale) and the Heidi (goat’s cheese, sweet potato and spinach).

Pinksters Gin www.pinkstergin.com Pinkster, a new premium gin, is launching at Foodies.

Pizza Pilgrims 102 Berwick Street, London W1F 0QB Tel: 07780667258 www.pizzapilgrims.co.uk We serve authentic, Neapolitan sourdough pizzas from our Piaggio Ape van.

Purbeck Ice Cream Tel: 01929 480090 www.purbeckicecream.co.uk Multi Award Winning unique and innovative ice creams and sorbets, www.foodiesfestival.com

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exhibitors FOODIES festival

oxford south parks august 24, 25 & 26 2013

farm made in the heart of Dorset. Using fresh Purbeck milk, thick Dorset cream, British sugar and an abundance of natural ingredients with no artificial anything.

Riverco Trading 19 Cheddleton Park Avenue, Cheddleton, Leek, Staffordshire St13 7NS Tel: 01538 361393 www.naturalgardenfurniture. co.uk Wooden garden furniture, hand-made using timber from sustainable forests.

RR Spink and Sons Sir William Smith Road, Arbroath DD11 3RD Tel: 01698 803190 www.rrspink.co.uk Fresh, tasty and delicious fish. All our food is hand-prepared from the best quality, Scottish fish.

RSPB 2 Lochside View, Edinburgh EH12 9DH Tel: 01273 775333 www.rspb.org.uk If we act together and get stuck in, we can save our wildlife.

SHOkOlat LTD Tel: 07770 400011 www.schokolat.co.uk At Schokolat, we provide an innovative and fun range of novelty chocolate products. Over 50 authentic looking chocolate tools and kitchen items, all handmade from finest Belgian chocolate to a high quality standard. These are ideal for Christmas, Birthdays, Anniversaries, Mothers’ & Fathers’ Day, Corporate Gifts and other events. .

www.foodiesfestival.com

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Sipsmith

Vicomte de Romanet

The Distillery, 27 Nasmyth Street, London W6 0HA Tel: 0208 4712034 www.sipsmith.com We have the first copper-pot distillery in London for just shy of 200 years.

The International Wine Centre, Dallow Road, Luton, Bedfordshire LU1 1UR Tel: 01582 456465 www.romanet.co.uk The family of Vicomte Bernard de Romanet invites you to taste its exclusive range of French wines, Champagne, Armagnac, port and specialities from around the world.

Snowdonia Cheese Unit 14 Cefndy Road, Rhyll LL18 2HJ Tel: 01745 360246 www.snowdoniacheese.co.uk Premium quality waxed truckles of cheese. Our full range includes our flagship ‘little black bomber’, an extra mature cheddar.

Spice Trail 3 Salisbury House, The Square, Magor NP26 3HY Tel: 01633 880288 www.spicetrailmagor.co.uk Providing real authentic Indian food for over 12 years, we have learned to fuse the traditional with the modern to give you the best that Indian cuisine has to offer.

Stainswick Farm Oil Shrivenham SN6 8LD Tel: 01793 782271 www.stainswickfarm.co.uk We’re passionate about providing our customers with a local, healthy, natural and fully traceable rapeseed oil.

Wine & Spirit Education Trust 39-45 Bermondsey Street, London SE1 3XF Tel: 0207 0897581 www.wsetglobal.com The largest global provider of qualifications in wine and spirits. With 5 levels of qualification, there is a course to suit everyone from the enthusiastic consumer to the drinks industry professional.

Wyke Farms White House Farm, Wyke Champflower, Bruton, Somerset BA10 0PU Tel: 01344 485497 www.wykefarms.com Since 1861, our family has been proudly making our finest quality and great tasting Farmhouse Cheddar.

Thistly Cross www.thistlycrosscider.co.uk With award-winning farmhouse ciders, Thistly Cross have been creating delicious, outstanding, hand-picked varieties since 2008. Swing by the stand for ciders that people rave about.

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TIMETABLES FOODIES FESTIVAL

OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Saturday 24th August

Register for free entry at the Registration Point by the entrance. Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

12:00 13:00 14:00 15:00 16:00 17:00

Xanthe Clay – Food writer and author Gary Jones - Le Manoir aux Quat’Saisons Michael North - The Nut Tree Chris Bentham - The Black Boy Rachel Green - food writer, presenter and local produce champion Xanthe Clay – Food writer and author

Drinks Theatre

12:30 13:30 14:30 15:30 16:30 17:30

Local beer tastings and tutoring with Melissa Cole Sherry and food sampling with Charles Metcalfe Food and wine matching with Discover The Origin A tasting of Bordeaux wines with Charles Metcalfe Centre Loire wine tasting with Charles Metcalfe Cocktails at home with Hendrick’s Gin

Cake and Chocolate Theatre

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

Chocolate truffle making with Coeur de Xocolat Desserts and treats with Bonne Maman Madeleines Confectionery delights with Annie Rigg, food stylist & author of Sweet Things Desserts and treats with Bonne Maman Madeleines Flower infusions and botanical chocolates with Sciolti Chocolates Chocolate tastings with Coeur de Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates

12:30 13:30 14:30 15:30 16:30

BBQ Masterclass Arena BBQ Recipes with top chef Rob Kennedy BBQ Cook-Off Masterclass Arena Recipes with top chef Rob Kennedy

11:30 13:15 14:45 16:00 17:00

Chinese Noodle Doodle Gastronomic Experiments Gastronomic Experiments Chinese Noodle Doodle Gastronomic Experiments

10:30 11:30 12:30 13:30

Gloria Miller Duo Marley Blandford Mila Falls Franklin & James

Sponsored by Electrolux

BBQ Arena presented by Broil King

Childrens Cookery Theatre presented by Kiddy Cook

Entertainment Stage presented by Gloria Miller Booking Agency

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14:30 15:30 16:30 17:30

Rajiv E.N.V. FranClassic Kaleidophone

www.foodiesfestival.com

20/08/2013 15:17


EXHIBITORS FOODIES FESTIVAL

OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Sunday 25th August

Register for free entry at the Registration Point by the entrance. Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

Drinks Theatre

Cake and Chocolate Theatre Sponsored by Electrolux

12:00 13:00 14:00 15:00 16:00 17:00

Xanthe Clay – Food writer and author Larkin Cen - MasterChef 2013 finalist Alex MacKay – Author of Everybody Everyday Bini Budlow - star of Food Glorious Food JAngela Wilson – star of Food Glorious Food and founder of Anjula Devi Xanthe Clay – Food writer and author

12:30 13:30 14:30 15:30 16:30 17:30

Local beer tastings and tutoring with Melissa Cole Sherry and food sampling with Charles Metcalfe Food and wine matching with Discover The Origin A tasting of Bordeaux wines with Charles Metcalfe Centre Loire wine sampling with Charles Metcalfe Cocktails at home with Hendricks Gin

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

Chocolate truffle making with Coeur de Xocolat Desserts and treats with Bonne Maman Madeleines Chocolate and wine pairing with Coeur De Xocolat Desserts and treats with Bonne Maman Madeleines Flower infusions and botanical chocolates with Sciolti Chocolates Chocolate tastings with Coeur de Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates

Chocolate Theatre BBQ Arena presented by Broil King

Childrens Cookery Theatre presented by Kiddy Cook

Entertainment Stage presented by Gloria Miller Booking Agency

www.foodiesfestival.com

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12:30 13:30 14:30 15:30 16:30

BBQ Masterclass Arena BBQ Recipes with top chef Rob Kennedy BBQ Cook-Off Masterclass Arena Recipes with top chef Rob Kennedy

11:30 13:15 14:45 16:00 17:00

Chinese Noodle Doodle Gastronomic Experiments Gastronomic Experiments Chinese Noodle Doodle Gastronomic Experiments

11:30 12:30 13:30 14:30

Marlene Hill Duo Antoine Architeuthis TBD Ezekial Butler

15:30 Free Recovery 16:30 Tenga Sol 17:30 Cherry White

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TIMETABLES FOODIES FESTIVAL

OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Monday 26th August

Register for free entry at the Registration Point by the entrance. Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

Drinks Theatre

Cake and Chocolate Theatre Sponsored by Electrolux

12:00 13:00 14:00 15:00 16:00

Xanthe Clay – Food writer and author Jim Davies - Cooking with Beer Sophie Grigson - Sophie Grigson’s Cookery School Max Mason – The Big Bang Restaurant Xanthe Clay – Food writer and author

12:30 13:30 14:30 15:30 16:30 17:30

Local beer tastings and tutoring with Melissa Cole Sherry and food sampling with Charles Metcalfe Food and wine matching with Discover The Origin A tasting of Bordeaux wines with Charles Metcalfe Centre Loire wine sampling with Charles Metcalfe Cocktails at home with Hendricks Gin

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

Chocolate truffle making with Coeur de Xocolat Desserts and treats with Bonne Maman Madeleines Chocolate and wine pairing with Coeur De Xocolat Desserts and treats with Bonne Maman Madeleines Flower infusions and botanical chocolates with Sciolti Chocolates Chocolate tastings with Coeur de Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates

Chocolate Theatre BBQ Arena presented by Broil King

Childrens Cookery Theatre presented by Kiddy Cook

Entertainment Stage presented by Gloria Miller Booking Agency

22 foodies

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12:30 13:30 14:30 15:30 16:30

BBQ Masterclass Arena BBQ Recipes with top chef Rob Kennedy BBQ Cook-Off Masterclass Arena Recipes with top chef Rob Kennedy

11:30 13:15 14:45 16:00 17:00

Chinese Noodle Doodle Gastronomic Experiments Gastronomic Experiments Chinese Noodle Doodle Gastronomic Experiments

11:30 Gloria Miller Duo 12:30 Nomura 13:30 Roberta & The Mylonidis Bros.

14:30 15:30 16:30 17:30

Kit Rice Daytona Free Recovery Jipsy Magic

www.foodiesfestival.com

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30/04/2013 15:13


Foodies Festival Oxford Showguide 2013