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DRINKS THEATRE CHILDREN’S COOKERY CLASSES ARTISAN FOOD ●

Foodies

£3

Festival with top chefs

Tatton Park

NEW CAKE & BAKE AN CHOCOLATE THEATR D ES

May 17, 18 & 19

efsS ChCIP E RE INSIDE

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welcome foodies festival

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 EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editing Caroline Whitham Digital Imaging Malcolm Irving Production Lucy Wormell Publishing Assistant Amy McGoldrick Lisa Chanos Danielle Bassette Advertising Design Charis Stewart

F

oodies Festival is back for another year at Tatton Park, and what a treat we have for you this weekend. Malaysian extraordinaire Norman Musa will be cooking up a storm in the Aga Rangemaster Chefs Theatre, joined by Great British star Mary-Ellen McTague. Meanwhile, in our all-new Chocolate Theatre, Fiona Sciolti will be melting our hearts with her ethical treats, using flowers picked from her garden. AEG have also brought a wonderful, top of the range cook school to inspire you with delicious recipes. We also have our first Cake and Bake Theatre this year for you to 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 wonderful top chefs who’ve come out this weekend. l

ADVERTISING Sales Manager Bill Mackay Business Development Matthew Magee Courtney Stiven

Chefs Theatre

City Beach

Drinks Theatre

Bar Bus

Kids Cookery Theatre

VIP Tent

Cake & Bake Theatre

Exhibitors

Chocolate Theatre

Street Food Arena

Restaurant Tents

First Aid

with thanks to our sponsors

Producers Market

Cash Machines

BBQ Arena

Stage

ENTRANCE

TOILETS

EXIT

EXIT

CONTRIBUTORS

Norman Musa International Malaysian star and creator of Nig

Foodies Festival with top chefs

David Mooney TV chef and co-owner of Lord Binning

Mary-Ellen McTague of Great British Menu and Aumbry

Justine Forrest Passionate about baking, but with a healthy emphasis

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

TATTON PARK MAY 17, 18 & 19 2013

MILES AHEAD Manchester’s biggest names are in the Chefs Theatre this weekend, cooking every hour. Chefs including Norman Musa of Ning, the Aumbry’s MaryEllen McTague, star of the Great British Menu, and George Yiannis from Stolen Lamb will be cooking their signature dishes.

HOT STUFF IN THE KITCHEN

Discover the best Discover the Origin is showcasing five of its best-quality products – namely, Bourgogne and Douro wines, Parma ham, Parmigiano Reggiano cheese and port. Explore the food and drink of the Mediterranean through Discover the Origin’s food and wine matching sessions this weekend. Every day in the Drinks Theatre at 14:30

AEG and Cheshire Cookery School are bringing you inspiring recipe lessons this weekend, full to the brimm with ideas of sumptuous dishes that you can make at home! Enjoy top quality lessons with experienced professionals all day.

Here comes the sun

Taste of Barbados bring the Caribbean with them, with their fantastic guide to the best home grown products on the island. Taste true authenticity with their caramel chocolate bar that uses Mount Gay rum. Bursting with Barbadian quality, you’ll not want to miss out! www.tasteofbarbados.co.uk

Charlie Lawson Coronation Street star Charlie Lawson began Prestbury Farm Shop with his partner, Debbie Stanley. It sells free-range game and meat, local fruit and vegetables, as well as jams, chutney and pickle. Charlie will also be taking part in the Chefs Theatre Friday 17th, 15:00

No registration is needed for these sessions.

ZÖE SALMON IN THE CHEFS THEATRE Celebrity Masterchef star Zöe Salmon will be our compere in the Aga Rangemaster Chefs Theatre this weekend.

Ms Salmon will be taking us through the top chefs’ signature recipes every hour. Make sure to sign up for your free Chefs

Theatre tickets at the Registration Desk near the entrance. Tickets are subject to availability throughout the day. foodies 5

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FOODIES FESTIVAL MASTERCLASS NEWS

TATTON PARK MAY 17, 18 & 19 2013

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 to ask her questions about how she does it. Fiona’s in the Chocolate Theatre every day at 13:45.

Kid’s Cookery Kiddy Cook are hosting hands-on classes. From tomato soup to carbon dioxide and bread bubble bombs, these classes will entertain and inspire. From 10:30 every day in the Children’s Cookery Theatre.

BEER TO DINE FOR

Melissa Cole is forerunner in beer expertise. An international judge, she has also written a well-received book, “Let Me Tell You All About Beer: A Beginner’s S S CLA MASTERE Guide to TICK TS E L B All Things A IL A V A HOUT Brewed”. THROUG T THE DAYTAION Imbibe REGISTRA magazine’s Coeur de Xocolat’s DESK Educator of the David GreenwoodYear award, she Haigh is a professional blazes a trail and chocolatier and member is a steadfast beer of the Craft Guild of Chefs. David and enthusiast. his team will be hosting the Chocolate Catch her in the Theatre, with classes on truffle making, Drinks Theatre chocolate and wine matching and every day at 12:30. tastings. Use sight, sound, touch and finally taste to fully appreciate the subtle nuances of premium chocolate.

Coeur de Xocolat

HENDRICK’S GIN Hendrick’s Gin are in the Drinks Theatre. Learn Theatre all about cocktail making and how to mix them. Every day at 17:30. 17:30

CAKE AND BAKE Learn to make your own bread with Sean Bird, award-winning chef, food writer and columnist. Make sure to head along to the Cake and Bake Theatre for top tips and the best recipes to take home with you. Twice daily in the Cake and Bake Theatre, 15:15 and 16:45.

Steaming Ahead Steampunk baking extraordinaire Emilly Ladybird will enchant you with her illustrious combination of gin and baking to help you construct the perfect gin and tonic cake. Sure to wow your friends and family, make sure to catch her in action! In the Cake and Bake Theatre from Saturday 18th from 13:15.

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FOODIES FESTIVAL RESTAURANTS

TATTON PARK MAY 17, 18 & 19 2013

THE LORD BINNING Based in Kelsall, Cheshire, this pub and kitchen is run by no less than David Mooney, the chef who has worked with both Raymond Blanc and Marco Pierre White. With a menu jam-packed with seasonal, locally sourced ingredients, using farmers they’ve known for many years and a menu that comes from the market straight to you. Now opening a new restaurant in Knutsford, called The Old Sessions House.

LOCH FYNE Loch Fyne’s seafood reputation precedes it, with their worldfamous oysters, lobster platters, mussels and salmon, not to mention their wonderful organic cod. Loch Fyne bring classic menus with a delicious twist. Enjoy the freshest ingredients with sumptuous flavours.

Tel: 01565 622980 Web: lochfynerestaurants.com

Tel: 01829 751441 Web: lord binning.co.uk

STOLEN LAMB Stolen Lamb takes family to heart, with the recipes passed down from father to son. The signature dish of the restaurant, “Kleftiko” itself means ‘stolen lamb’, so it’s not just the owners who have history. Kleftiko will be on the menu this weekend,

along with charcoal-fired souvlaki chicken and delicious sesame-seeded Halloumi cheese. Enjoy strong, full flavours and fresh ingredients that are unforgettable. Tel: 01625 419571 Web: stolenlamb.com foodies 9

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FOODIES festival the aga rangemaster chefs theatre tatton park may 17, 18 & 19 2013 Sponsored by

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 Steamed lobster with tofu and supreme wine

YANG SING Situated in the heart of Manchester’s Chinatown, Yang Sing focuses on market fresh, gourmet food that is transformed into delicious Cantonese cuisine. The restaurant offers cordial old-school service, cooking of the highest quality and an enviable reputation as one of the finest food institutions in the city. . 34 Princess St, Manchester, M1 4JY Tel: 0161 236 2200 Web: yang-sing.com See the Yang Sing Culinary Team in the Chefs Theatre Friday, 17th May, 14:00

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1 Scottish lobster, halved/portioned as appropriate 500ml soya milk or silken tofu 5 egg whites 300ml chicken stock 50ml Shaoxing/ rice wine 20g finely chopped spring onion 10g cubed fresh ginger 20g large pieces of chicken skin 10g spring onion, sliced

thickly on a diagonal 5g salt 5g sugar l Whisk soya milk/silken tofu, egg whites and chicken stock in a bowl, cover with cling film and steam for 10 minutes over medium heat until it forms a curd. Set aside. l Stir-fry chicken skin and spring onion until fragrant. Separate spring onion and set aside skin.

This should be almost like scratching: crisp and golden. For the healthier option, substitute skin for large onions. l Mix ginger, salt, sugar and rice wine, and pour onto this lobster. Pour this mixture on the chicken skin. Place the lobster into the curd, ensure it’s partly covered in the mixture and allow to steam for 5 mins. Sprinkle with diced spring onion and serve. www.foodiesfestival.com

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Goan king prawn curry, grilled flat bread, lemon and coconut rice

Antony Shirley Antony Shirley is executive chef of the Seafood Pub Company which operated awardwinning, seafood-led gastro pubs at the Oyster & Otter, on the outside of Blackburn, and the Assheton Arms in Downham. Two more will open this summer near Preston and Lancaster. The Oyster and Otter Restaurant 631 Livesey Branch Road, Blackburn, BB2 5DQ Tel: 01254 203 200 Web: oysterandotter. co.uk

Goan spice paste (makes more than you need) 15g soft dark sugar 3g Cornish sea salt 6g spice black peppercorns 15g cumin seeds 5g dried chilli powder 7g fennel seeds 7g tumeric 2g whole cloves 15g spices coriander seeds 20ml vinegar red wine 125g red chillies 45g garlic prepped 60g ginger 15g lemon juice Goan curry sauce 50g Goan curry paste 2 400ml tins coconut milk 30ml tamarind water 30ml lemon juice 250ml tomato pasata Flat bread 190g self raising flour 50ml thick greek yoghurt 1 free range eggs water

salt pinch turmeric pinch of onion seeds

Lemon and coconut rice 200g Basmati 200ml coconut milk 1 lemon To garnish toasted almonds Greek yoghurt coriander sprigs 80g chickpeas 40g spring onions 40g green beans king prawns, shell removed enough for 4 people lemon juice l Toast the dry spices and blend. Add garlic, ginger and chilli and blend. Cook the paste in a small amount of oil, add vinegar and lemon, cook until dry. l Sieve the flour into a bowl, add salt, turmeric, onion seeds and the yoghurt and egg. Add water until it’s a dough

and knead until smooth. Cover with cling film. l Bring salt water to the boil, simmer the rice for 8-12 mins and rest in the water to fluff up for 1 min. Drain, stir in lemon zest and enough coconut milk to coat. Keep warm. l Fry off the paste until fragrant, then add the pasatta and coconut milk. Simmer for 5 mins then season with tamarind and lemon juice. Add your prawns and chickpeas. After 3 mins, add beans and spring onions. Then add the coriander and check the seasoning. l Take a ball of dough, dust with flour and roll to the thickness of a pound coin, lightly oil and place in the pan, making sure it isn’t too hot. Turn over when the bread rises. l Finish with coriander, spoon into a bowl, sprinkle with toasted flaked almonds, coriander and Greek yoghurt.

See Antony Shirley in the Chefs Theatre Saturday 18th May, 17:00

Q A

Which celebrity have you cooked for recently? I’ve cooked for Paul Heathcote of The Olive Press Preston and Heathcotes Preston, who often comes to the pub.

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Lune river trout, with smoked peas and Hollandaise

BRENT HULENA HIPPING HALL Brent Hulena is a New Zealander with a keen knowledge of British seasons. He has a ‘rustic but sophisticated’ approach to cuisine, enjoying the full flavours and differing components that locally sourced food can bring. As Head Chef, his food has ensured that Hipping Hall has 2 rosettes from the 2012 AA guide. Cowan Bridge, Kirkby Lonsdale, LA6 2JJ Tel: 0152 427 1187 Web: hipping hall.com See Brent Hulena in the Chefs Theatre Sunday 19th May, 16:00

Q A

What’s your favourite meal? It would have to be the BBQ. Nothing quite like a beer and burger in the sun!

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Fillet trout brine (250g salt, 100g sugar, 1 litre water) 100g peas 100g broad beans smoking chips 1 bag of frozen peas 1 fresh horseradish 50g smoked butter

For the hollandaise 200g butter 2 yolks 25ml vinegar (tarragon reduction) l For the brine, boil the sugar and the salt with the water, and leave to cool. l Cut the fillet trout in half, lengthways. Score

the skin on the top half, and portion. l Pour the brine over the trout belly. After 15 minutes, remove the brine and rinse the fillet. l For the pea purée, heat the pan and add the butter and peas whilst stirring. Place everything into a blender, then adjust with water and season. l Blanch and pod both the peas and the broad beans. l Cover an old roasting tray with foil for the smoking chips, then place the fillet on a wire rack. Head on the hob until there is gentle smoke, then rest in said smoke

for 10 minutes. l For the hollandaise, clarify the butter, and whisk the egg yolks and vinegar until you’re at the ribbon stage. Slowly add butter, whisking continuously. l Heat a frying pan, and place the trout skin-side down. l Place the purée on the bottom of the plate. Heat the peas and beans in the pan alongside the fish; finish with butter and lemon, then spoon it onto the plate. l Shred up the smoked trout, before spooning on the hollandaise. Finish with grated horseradish. www.foodiesfestival.com

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the aga rangemaster chefs theatre FOODIES festival tatton park may 17, 18 & 19 2013

Kari Ayam Devil

NORMAN MUSA NING Norman Musa is one of the most exciting and engaging chefs in the UK, passionately promoting his native Malaysian cuisine. With over 50,000 Facebook fans and appearances on MasterChef Malaysia, he has achieved much since his first Ning restaurant and cookery school in Manchester in 2006. The Burton Building, 92-94 Oldham Street, Manchester, M4 1LJ Tel: 0844 414 5484 Web: ningcatering. com See Norman Musa in the Chefs Theatre Saturday 18th May, 13:00

Q A

Who would you most like to cook for? Barack Obama. I recently cooked for David Cameron, but he seemed to think that rushing off to an urgent EU summit was more important! www.foodiesfestival.com

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Serves 4 1kg chicken (on bones) 2 tomatoes, cut into 4 2 medium potatoes, cut into 4 200ml cooking oil (to fry the potato) 8 tbsp cooking oil 1 tsp black mustard 1 tsp brown mustard 100ml white vinegar 1 tsp salt 2 tsp sugar 4 green or red chillies, halved 2 tbsp Worcester sauce (optional) 2 tbsp light soy sauce 100ml water

For blending 10 dried chillies (more if

you prefer a spicier dish) 10 shallots 2 stalks lemongrass 1 inch galangal 1 inch ginger 2 inch fresh turmeric ½ medium onion 4 cloves garlic 100ml water l Soak both the black and brown mustards in 100ml vinegar. Fry the potatoes until they’re a crispy brown and set aside. l In a separate saucepan, heat up 8 tbsp cooking oil. l Add in the blended ingredients and fry until fragrant, and the oil separates. Add salt and sugar.

l Next, add in chicken pieces and seal the chicken. Keep stirring and coating the chicken. l Add the Worcester sauce, light soy sauce and the mustards with vinegar. Add the water and bring to the boil. l Simmer on a low heat for about 15 minutes, or until the chicken is cooked. Stir occasionally. l Finally, add the tomatoes, fried potatoes and chillies. Cook for another 2 minutes until the tomatoes and chillies have wilted. Now it’s ready to serve – I suggest with Jasmine or Basmati rice.

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FOODIES festival the aga rangemaster chefs theatre tatton park may 17, 18 & 19 2013

Shin of beef, root vegetable and real ale pie with colcannon

DAVID MOONEY Lancashire-born Dave Mooney is well known for his escapades with the Hairy Bikers and his passion for locally sourced, fresh and home-cooked food. Dave blossomed under the expert eye of Raymond Blanc in his early career before working as a commis chef to Marco Pierre White. In 2011 Dave teamed up with restaurateur Paul Newman and together they founded the New Moon Pub Company. Web: newmoonpub. co.uk See David Mooney in the Chefs Theatre Friday 17th at 13:00 and Saturday 18th at 11:00

Q A

Who would you most like to cook for? Former World Grand Prix Champion James Hunt, my childhood hero. He could put a fair bit away! 14 foodies

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Serves 4 500g shin of beef, diced and trimmed 50g carrot, diced 50g onion, diced 50g parsnip, diced 50g swede, diced 3 sprigs of thyme 1 bunch of mixed herbs (marjoram and thyme) 1 pint of cask/real ale 1 pint of beef stock 3 large potatoes 1 bunch of spring onions 50g smoked pancetta, diced 75g white cabbage, shredded 50g Cheshire cheese

For the pastry 100g plain flour

100g unsalted butter 75ml cold water l Place the beef shin in a searing hot pan to colour and caramelise. Then add the onion and cook until it’s softened. l Take your diced vegetables and add to the pan, cooking for 5 mins. Then place all the meat and veg into an ovenproof dish. Add the ale and deglaze for 2-3 mins. Once this is done, add your beef stock and cook for 5 mins. l Pour this is over your pie mix in the ovenproof dish. Add mixed herbs then cover with foil and

place in the oven for 35 mins. While waiting make the mash. l Sweat off the bacon, cabbage and spring onions. Add to mash. l Make pastry using the fat, flour and water and cut into shapes larger than the pie dishes. l Put your pie mix into the dishes. Make sure to leave space at the top. Put the lids on and press the lid against the sides. l Put the colcannon into ovenproof dishes and top with Cheshire cheese. Place the pies and colcannon into the and bake for 25 minutes. Remove and serve. www.foodiesfestival.com

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the aga rangemaster chefs theatre FOODIES festival tatton park may 17, 18 & 19 2013

fresh cheese

Lamb rump with a green bean salsa verde 200g lamb rump 60g green beans

DAVID SINGH NORTHERN QUARTER RESTAURANT David has worked for some of Manchester’s most acclaimed restaurants, including The Radisson Edwardian Hotel. He is now adding his own unique dimension to The Northern Quarter Restaurant and Bar. 108 High St, Manchester, M4 1HQ Tel: 0161 832 7115 Web: tnq.com See David Singh in the Chefs Theatre Saturday 18th May, 15:00

Q A

Who would you most like to cook

for?

Raymond Blanc, as his technique and skill inspired me to become a chef. www.foodiesfestival.com

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For the salsa verde sauce 20g shallots 5g mint 5g parsley 5g basil 5g tarragon olive oil l Remove one layer of fat from your lamb rump, then score your meat and add to a hot pan, skin-side down. l Leave for 2-3 minutes, then place into the oven at 180°C for 14 minutes. l Whilst the lamb rump is in the oven, boil the green beans in salted water for 6 minutes. l Add the salsa verde sauce. l Once the lamb is cooked, leave to rest for 3 minutes, then present with the sauce on your plate.

MARY-ELLEN MACTAGUE AUMBRY RESTAURANT Mary-Ellen began at the Fat Duck and . Worked for Heston Blumenthal for 4 years. In late 2006 she worked for Paul Heathcote and then Ramsons before opening the successful Aumbry with her husband and business partner in October 2009. 2 Church Lane, Prestwich, Manchester M25 1AJ Tel: 0161 798 5841 Web: aumbry restaurant.co.uk See Mary-Ellen McTaigue in the Chefs Theatre Sunday 19th May, 14:00

Q A

What is your favourite meal? My favourite meal would definitely be a barbecue with family and friends. It’s such a relaxed and sociable way to eat- and easy with the children!

1200g milk 800g cream 1g citric acid 0.3g starter 40 drops vegetarian rennet salt

Hay Ash Handful of hay Lemon thyme l Heat milk and cream to 32°C. l Add citric acid and starter, leave for 1 hour. l Dissolve rennet in 30g of cooled boiled water l Heat to 32°C again, add the rennet l Leave for 12 hours l Hang in muslin over night in the fridge. Add 2% salt l Place a handful of hay and lemon thyme on a baking tray, and leave in the hot oven until black. l Blitz in the thermo and pass. l Sprinkle over cheese before serving.

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FOODIES festival the aga rangemaster chefs theatre tatton park may 17, 18 & 19 2013

Healthy banana cake

JUSTINE FORREST Justine lost an incredible fourteen stone in just eighteen months by devising a healthy eating plan, detailed in her book Justine’s Journey – a bible for anyone who wants to change and enhance their life. The book’s packed full of recipes and tips on how to enjoy the journey from someone 16 foodies

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who has first-hand experience of the highs and lows along the way. Justine won the TV series Michael Winner’s Dining Stars and became a celebrity supplying businesses with her wonderful brownies and cakes. Web:celebritychefsuk. com/justineforrest See Justine in the Chefs Theatre Friday 17th, 15:00

3 overripe bananas (the blacker the better) 1½ cups plain flour ½ tsp vanilla extract 1 tsp bicarbonate soda ½ tsp baking powder ¼ cup butter or margarine 1 cup of sugar 1 egg l Whiz up all the above ingredients in a food processor – except the flour, until it’s all smooth. If you don’t have a food processor, you can do this in a bowl with a spoon and lots of elbow grease. Maybe start by forking the bananas first if you’re doing it in this way, then

slowly add the rest of the ingredients after the bananas are all mashed up. l Add 1½ cups plain flour to the rest of the ingredients. If you’re doing it by hand or in a food processor, always add the flour after everything else has been well mixed in. Whiz together until combined, and then pour into a greased and lined loaf tin. l Bake in a pre-heated oven for 45 minutes on 170°C. Remove when baked and leave to cool before slicing and serving with a nice hot cup of tea. Delicious! www.foodiesfestival.com

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the aga rangemaster chefs theatre FOODIES festival tatton park may 17, 18 & 19 2013

Pea mousse with truffle dressing Michelin guide and has been given a high 5 in the Good Food Guide.

CHRIS O’CALLAGHAN LINTHWAITE HOUSE Christopher O’Callaghan is Head Chef of Linthwaite House Hotel’s awardwinning Lake District restaurant, which serves modern, British food. Previously he worked as senior sous chef at Paris House restaurant in Woburn, as well as L’ortolan and la Bécasse. Located in the heart of the Lake District, Linthwaite House restaurant has been listed in the

www.foodiesfestival.com

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Crook Rd, Windermere, Cumbria LA23 3JA Tel: 01534 88600 Web: linthwaite.com See Chris in the Chefs Theatre Saturday 18th, 16:00

Q A

What’s your favourite meal? The Ledbury in Notting Hill is my favourite place to eat, but my favourite ‘day off’ food at the moment is fish and chips.

For the pea mousse 500g peas 500g whipping cream 7 leaves gelatine 210g pasturised egg white salt to taste For the pea purée 600g peas 400g water For the popped peas peas (shelled) brunoise shallot lemon juice salt olive oil bacon pea sprouts air dried ham quail’s egg

For the truffle dressing 150g olive oil

50g white wine vinegar 3g salt 1g white pepper 2g truffle oil 50g brown chicken stock 15g chopped truffle l Soften the gelatine first in ice. Boil the cream, then pour over peas in a thermomix. Blitz and pass through chinoise. Whip the egg whites, then fold into the purée. When snotty, season and allow to set. Place clingfilm both on top and around the mix. l Slice the bacon, then press between two metal trays and slipmats. Bake for 10-15 minutes until crisp. l Mix together the ingredients for the truffle dressing.

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FOODIES festival the aga rangemaster chefs theatre tatton park may 17, 18 & 19 2013

Caramelised duck breast, leg bon bon, sweet potato, spiced aubergine and piquant jus

PAUL RILEY Kaleido Restaurant Paul has worked in minimum 2-rosette restaurants for most of his career, and held his own AA rosettes at two of them. At Bristol’s Thistle Grand Hotel, he took them to a two-rosette standard and as Head Chef of the four-star Pederson Crown Plaza. The National Football Museum, Urbis Building, Cathedral Gardens, Manchester, M4 3BG Tel: 0161 871 8160 Web: kaleido restaurant.co.uk See Paul in the Chefs Theatre, Sunday 19th 17:00

Q A

Which celebrity have you cooked for recently? I recently welcomed OK magazine to Kaleido for a fashion photo shoot, featuring three local WAGs. 18 foodies

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Serves 4 4 trimmed Gressingham duck breasts 1 large sweet potato 1 duck leg 5g Maldon sea salt 5g star anise 2g Schezuan peppercorn 500ml duck fat 1 egg 20g plain flour, seasoned 30g bread crumbs For the aubergine purée 1 aubergine 1 clove garlic, finely chopped 1 small hot chilli 1 sprig coriander 1 sprig mint 1 tsp cumin seeds juice of ½ lemon 1 tbsp olive oil

For the piquant sauce 100ml honey 50ml white wine vinegar 1 sprig coriander 1 tsp English mustard 50ml sesame oil pinch ground coriander pinch ground ginger pinch ground cumin pinch ground five spice pinch ground cloves pinch curry powder pinch ground caraway seed pinch ground fennel seed pinch ground black pepper pinch ground cardamom pinch ground star anise 500ml beef stock l For the duck breast Place skin-side down into

a warm frying pan, and allow fat to caramelise. l Turn over after approximately 4 mins and colour the underside. l Place in hot oven at 180°C for 5 mins. l Allow to rest for 4 minutes before serving. l For the leg bon bon. Combine sea salt, Schezuan pepper and star anise. Coat the duck leg with the mix and refrigerate overnight. l Wash the salt from the leg and place in a dish. l Cover with duck fat and cook in the oven at 100°C for three hours. l Once cooked, remove the fat and flake the meat from the bone. www.foodiesfestival.com

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Chocolate fudge brownies

Simple pizza on the grill Serves 2-4 Pizza dough, bought or made (Naan or pittas also fine) olive oil garlic, crushed selection of herbs Parmesan cheese tomato pizza sauce or plain chopped tomatoes pepperoni and other toppings of your choice cheddar cheese, grated

ZOE SALMON CELEBRITY MASTERCHEF Zöe’s love of food started at a very young age: her mother was a keen baker and Zöe always loved helping out and licking the bowl! Zöe has filmed Tasting Wine, a DVD with wine expert Jaspar Corbett. Zöe educated the nation hosting her BBC documentary The Big Fat Truth About Low Fat Foods. Her culinary skills were most recently put to the test in BBC’s MasterChef. Web: zoesalmon.com See Zöe in the Chefs Theatre at: Saturday 17th, 12:00 Sunday 18th, 12:00 Monday 19th, 11:00

Q A

What’s your favourite meal? I love scallops. One of my favourite dishes is scallops in a champagne sauce. I created the dish when filming BBC1’s MasterChef. I serve it on a bed of edamame beans. www.foodiesfestival.com

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375g soft unsalted butter 375g best quality dark chocolate (I use Green & Blacks) 6 large eggs 1 tbsp vanilla extract 500g caster sugar 225g plain flour 1 tsp salt 200g chopped fudge tin measuring approx. 33 x 23 x 51/2cm l Preheat the oven to 180°C. Line your brownie pan - sides and base. l Melt the butter and chocolate together in a large heavy based pan. l In a bowl beat the eggs with the sugar and vanilla. Measure the flour into another bowl

and add the salt. l When the chocolate mixture has melted, let it cool a little before beating in the eggs and sugar, and then the fudge and flour. Beat to combine smoothly, then scrape out of the saucepan into the pan. Bake for about 22 minutes. l The top should be dried to a paler brown speckle, but the middle is still dark, dense and gooey. Even with such a big batch you need to keep alert, keep checking: the difference between gungy and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

l Preheat your grill with the pizza stone to 204°C. l Roll out your selected dough and place onto a baking sheet. Brush with olive oil, sprinkle with garlic, herbs and Parmesan cheese l Spread your chosen sauce over the oil. Add toppings, followed by cheese. l Place the dough directly onto the pizza stone from the sheet, using a spatula. l Grill-bake the pizza for 15 mins or until the dough is cooked and the cheese is melted and bubbling.

NAPOLEON GRILLS Pushing grilling boundaries beyond the burger. Make a pizza on the BBQ, turn your barbecue into a smoker for next to nothing. Make great food every time!

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FOODIES festival exhibitors tatton park may 17, 18 & 19 2013

Adams and Russell 48 Appin Road, Argyle Industrial Estate, Birkenhead, CH41 9HH Tel: 01516474210 www.adamsandrussell.co.uk Adams and Russell are roasters of fresh coffee based on the Wirral. We have been established over thirty years and offer a range of 30 different origins of coffee, which can be enjoyed as whole beans or freshly ground coffee. We are also Fairtrade registered.

AEG Addington Way, Luton, Bedfordshire, LU4 9QQ Tel: 08445 611 611 www.aeg.co.uk Come by to view our range of home appliances and discover high quality AEG cooking and cleaning appliances.

Airyfairy Cake Boutique 24 School Lane, Didsbury, M20 6RG Tel: 07791 850641 www.airyfairycupcakes.co.uk We freshly bake hundreds of cup cakes, layer cakes, cheesecakes, brownies, blondies and rocky roads every day from the Didsbury based vintage-style Cake Boutique and Tea Room. We serve up the best afternoon tea around and cater for weddings, birthdays and christenings, plus plenty more. Offering a range of cake-based classes and parties for all ages and the boutique is available to hire.

Andrew Jones Pies Units 2-4, Queens Mill Industrial Estate, Queens Mill Road, Huddersfield, West Yorkshire, HD1 3RR Tel: 01484 548137 www.andrewjonespies.co.uk A multi award-winning handmade 20 foodies

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pork pie and pastry manufacturer, using the finest quality ingredients. Come and try our new Pork & Chilli jam pie, or our famous Figit pie with apple and stuffing.

THE ARTISAN BURGER CO. 3 Bohard Steading, Murrayhall, Perth OH2 7PH Tel: 01635 281 534 We sell handmade burgers and hotdogs, with all types and combinations of fillings. Made by artisan suppliers to our own recipe using quality assured British meat. Our sourdough buns are handmade for us and we can evern trace the farm that the grain has been grown on.

Azucar Spirits

BARBESKEW Tel: 01273 542 382 www.barbeskew.co.uk The BarbeSkew is a rotisserie barbecue that rotates the food so that it doesn’t burn. Available in both Charcoal and Gas versions, each model has 4 cooking methods. As featured on Dragons’ Den.

Bennetts Seafood 14 Trinity Road, Weymouth, Dorset, DT4 8TJ 07825950702 www.bennettsonthe waterfront.co.uk A fresh taste of the Dorset Coast, with a selection of mackerel baps, lemon sole in roll, chunky cod ciabatta, and clam and chowder.

6 Pages Lane, Muswell Hill, London, N10 Tel: 07939 249 365 www.azucarspirits.com We specialise in Rums for the Cocktail Market. We are the sole distributor for our Carmel Rum, White Rum, Gold Rums and our Honey Rum. These are just a few!

THE BIG BBQ

Bamix UK

Mere Mill, Mereside Rd, Mere, Cheshire, WA16 6QT Tel: 07785 520 531 www.bittertwisted.co.uk A pop-up cocktail and Prosecco bar serving the best of Italian drinks from a lovingly restored 1960s vintage Citroen H Van.

Unit 3, Ellesmere Business Park, Haydn Road, Sherwood, Nottingham, NG5 1DX Tel: 0115 960 8646 www.bamixuk.com We are Wholesalers, Distributors and Manufacturers of fine quality household products. These include the World Famous bamix of Switzerland, Woll Cookware, a superb range of titanium nonstick pans made in Germany with Swiss Technology and our very own ‘whisper quiet’ Superjuicer juice extractor. We also stock a wide range of kitchen utensils and gadgets such as Slicers, Graters, Peelers and Steamers.

12 Hayfield Avenue, Bredbury, Stockport SK6 1EG Tel: 07809 395 447 Portugese piri piri chicken and lamb. You select the heat from mild to mouth-burning hot, and we cook it on a giant BBQ.

Bitter Twisted

THE BLACK DOG WINE COMPANY The Cart Barn, Ashlyn’s Farm Shop, North Weald, Essex, CM16 6RZ Tel: 01992 525 009 www.blackdogwines.co.uk We are a retail and mail order wine merchant who seek quality, artisan-scale, family-run estates. www.foodiesfestival.com

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Bordeaux Undiscovered

California Prune Board

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

Tel: 01858414218 www.californiaprunes.co.uk Come and sample a range of sweet and savoury California prune treats including muffins, cheese and bars!

Brittains Beverages LLP Tel: 0845 124 7777 www.brittainsrv.com A producer of 5x Distilled straight vodka at 40%ABV and 10 flavoured vodkas at 21%ABV (Raspberry, Chocolate, Cherry, Butterscotch, Cranberry, Coconut, Black Forest, Strawberry and Rhubarb, Toffee and Chilli Chocolate).

The Brownie Bar Tel: 07875 441 274 www.browniebar.co.uk Gorgeously gooey chocolate brownies and white chocolate blondies. We offer rich chocolate, millionaire, salted caramel, raspberry and dark chocolate.

Bus Bar Company Tel: 07802688087 www.busbarcompany.com For parties, weddings, festivals, corporate hire, VIP days out - if the Bus fits we will be there. The Bus Bar serves top brands and an open top terrace with private bar for VIP services. A private bar and five tables allows seatinf for 21 guests and further 15 standing.

Cafe Cio Limited 01422 249482 www.cafecio.com A fair-trade espresso bar, serving “traditional coffee at its best”. We also serve a wide selection of teas, hot chocolate and cold beverages. www.foodiesfestival.com

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Casa Catering Tel: 02070959922 www.casa-catering.com We’re renowned for our giant paellas, delicious tapas and pintxos, hand carved hams and boutique wine list.

Catalyst Wine Services Cherry Orton Road, Peterborough, PE2 5EH Tel: 07789 898 017 www.catalystwines.com A private limited company, looking to enter or improve performance in the highly competitive UK Market. We can offer efficient UK representation or work with you on a bespoke basis.

Cheshire Cheese Company Tollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire, SK11 0HZ Tel: 0808 189 0725 www.cheshirecheese company.co.uk Accredited by the Vegetarian Society, The Cheshire Cheese Company has a range of 14 cheeses to choose from, combining the finest ingredients.

Cheshire Life Warrington Regus, Cinnamon House
Cinnamon Park, Crab Lane, Warrington, WA2 0XP Tel: 01925 661904 www.cheshirelife.co.uk We are a lifestyle magazine in Cheshire.

Chillberries 21A Tatton St, Knutsford Tel: 01565 755 570 www.chillberries.info We produce the finest locally farmed frozen yoghurt and some tasty treats into the bargain. Not only Pro-biotic, Pre-biotic and counts towards your 5-A-Day, but is also fat free... Happy cows, healthy food.

Churros Susanna www.churrossusanna.com Churros in many corners of the world is served with a hot steaming pot of hot liquid chocolate and Churros Susanna are no different, actually every portion is served with the finest Spanish valor chocolate with the added extra option of powdered sweet cinnamon for that extra little bit of sugar and spice. Our churros are also vegan!

Classic Cola Company Tel: 07591572692 www.colaclassic.co.uk A family-run business producing the most marvellous cola drinks the world has ever seen. They are available in many fantastical flavours such as Apple, Cinnamon, Cherry & Ginger. So why not come and see us and have a try for yourself.

CLICK N’ DRINK www.clickndrink.co.uk Click n’ drink offer a wide range of beers, wines and spirits from around the world, from signature brands to hidden gems.

Conscious Foods Unit 3B, Clapham North Business Centre, 26-32 Voltaire Rd, London SW4 6DH Tel: 020 7720 7099 www.consciousfood.co.uk foodies 21

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FOODIES festival exhibitors tatton park may 17, 18 & 19 2013

We offer a range of delicious sweet and savoury handmade gluten, wheat, dairy, yeast and oil free snacks as well as a digestive mix and tea; an ancient Ayumedic blend of herbs, seeds and spices to help ease digestive disorders.

Continental Cottage 21 Riverside Forward Works, Bridge Lane, Woolston, WA1 4BA Tel: 01925 851 090 www.continentalcottage.co.uk Continental Cottage offers some of the finest food from Germany including traditional handmade salami. Smoked and ready to eat, they come in a mixture of flavours, which kids will love!

Cooper White Wines 8 Torlee Road, Birnam, Dunkeld, Perthshire, PH8 0BD Tel: 01350 727 381 www.cooperwhitewines.co.uk The Christian Audigier collection of wines and champagnes are of high quality and come from wellestablished producers in France, Montpeyroux Estates in Languedoc and House of Dumangin respectively. Christian Audigier, the fashion designer, personally chose Montpeyroux Estates.

Coopers Gourmet Sausage Rolls Appleyards, 85 Wyle Cop, Shrwsbury, SY1 1UT Tel: 01743240180 www.coopers-sausage-rolls. co.uk Coopers create products using only the best possible ingredients, all with local provenance. Our gourmet sausage rolls are made in Shrewsbury and sold at farmers’ markets, delis, farm shops and rural outlets. Once tasted, they are never forgotten. 22 foodies

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Costco Wholesale Tel: 0117 9160135 www.costco.co.uk Costco is a membership warehouse club that sells a wide selection of top quality brand name merchandise at low prices. Trade and individual memberships are available, starting from £20 plus VAT. Please ask staff for details.

Create Cocktails Unit 6F, Hewlett House, Havelock Terrace, London, SW8 4AS Tel: 0207498 0669 www.createcocktails.com Create Cocktails is a bar-focused events company with a vision to bring high-end drinks & service into the events arena. We have grown quickly to become industry leaders and have earned a solid reputation for style and innovation. We have developed a broad and exciting portfolio of clients from the music, fashion, corporate, brand, retail and media industries.

The Creative Cookie CoMPANY www.thecreativecookie company.com Decorate your cookies and cakes and achieve stunning results with our stylish, easy to use stencils. Our high quality re-usable stencils are so versatile they can be used to emboss, paint or decorate with royal icing producing a professional finish. The new “summer time” and wedding collections are already proving very popular and include floral and paisley designs.

Croome Cuisine The Dairy, Pond Farm, Church Lane, Whittington, WRS 2RQ Tel: 01905 350788 Croome Cuisine manufactures, by hand, a range of Specialty

Cheese using the very best Mature Cheddar, and Red Leicester, and incorporating the finest local, iconic ingredients. Varieties include the Multi-Award Winning Hereford Hop, Worcestershire Sauce & Shallots, Hobsons Real Ale & Wholegrain Mustard, Worcestershire Honey & Fig, and many more…

Cups and Cakes Bakery Tel: 0161 761 4889 Beverley started off her cake career working at Slatterys. After leaving to look after her children, she decided to do what she loved. With her dad now also on board, they provide deliciously tasty cupcakes, cakes and baked goods, using local producers for their ingredients.

The Curry Shop 5 Indoor Market, Market Place, DH1 3NJ Durham, Durham Tel: 07590 511715 www.thecurryshop.net The Curry Shop stocks delectable Indian spices, pastes and mixes for you to make your favourite curries.

David’s Chilli Oil The White House, Greet road, Greet, Cheltenham, GL54 5BG Tel: 01242 604770 www.davidschillioil.com Created with passion and a commitment to enliven food with delicious heat. The mix of heat and unique flavour has been carefully balanced to produce a prolonged and tantalising taste sensation, perfect for drizzling over hot or cold food, cooking, marination and dipping.

Discover the Origin Tel: 0207 395 7120 www.discovertheorigin.co.uk www.foodiesfestival.com

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exhibitors FOODIES festival tatton park may 17, 18 & 19 2013

Discover the Origin is a campaign financed with aid from the EU, Italy, France and Portugal to promote Bourgogne Wines, Parma Ham, Douro Wines, ParmigianoReggiano Cheese and Port. If you are interested in speaking to one of our experts or tasting products, make sure to come and say hello!

Dorset Cider House www.dorsetciderhouse.com We believe we’ve found some of the best Dorset cider. Penny and Oliver Strong provide us with Dorset Nectar made not a stone’s throw from our house in west Dorset.

DOUGH IT YOURSELF Tel: 01625 575625 www.doughityourself.co.uk We produce a range of delicious baking mixes, all hand made using only the finest ingredients, layered to look like sand art.

Dream Doors Unit D22, Heritage Business Park, Heritage Way, Gosport, Hampshire, PO12 4BG Tel: 02392 604630 www.dreamdoors.co.uk When you make an appointment to see a Dream Doors owner to plan your bedroom or kitchen makeover, you can rest assured that at every point in the proceedings you will be looked after both professionally and personally. All Dream Doors kitchen showrooms are owned by local people who have everything invested in their business.

Ecover 165 Main Street, Greenham Business Park, Newbury, Berkshire, RG19 6HN Tel: 08451 302230 www.ecover.com When it comes to your home and www.foodiesfestival.com

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family, cleaning with care matters whether you’re washing your sheets, your floors, your hands or your dishes, our products don’t contain chemicals that you don’t want around.

Eden Brewery Eden Brewery St Andrews, Main Road, Guardbridge, St Andrews www.edenbreweryst andrews.com The Eden Brewery St Andrews has a small and devoted team who run a craft brewery which makes fantastic bottled, draught beers and ales for the people of the great town St Andrews to be proud of.

EGGARDON RYELANDS Eggardon Ryelands, Hill Barn Farm, Kingston Russell, Dorchester, Dorset, DT2 9ED www.eggardon.co.uk We sell Westcountry Farmhouse Cheddar and blended cheeses produced by Ford Farm in Dorset. These cheeses have one many awards in the UK and abroad. The Cave Aged traditional cheddar was the supreme champion cheese at the Nantwich international cheese show in 2011 and also reserve supreme champion in 2012.

products are distilled on a range of 200l copper stills, producing breathtakingly smooth premium spirits. Production started in January 2012 and customers include Fortnum & Masons as well as the Queen.

Essential Cuisine Browning Way, Woodford Park Industrial Estate, Winsford, Cheshire, CW7 2RH Tel: 01606 541490 www.essentialcuisine.com At Essential Cuisine we strive to supply stocks, jus, gravy, demiglace and glaces which taste like your own kitchen-made products, giving you the confidence to focus on the final dish.

Exotic Tagine

Ellis Confectionary

16 Millfield, Mill Place, Kingston, Surrey, KT1 2RP Tel: 07760 273425 www.exotictagine.com Exotic Tagine offers freshlyprepared Moroccan dishes using authentic ingredients. The company is based at Kingston Ancient Market. Founded by awardwinning head chef Mohammad Tadmi, one of Europe’s most revered Moroccan chefs, Exotic Tagine brings the flavours of Morocco to life.

Tel: 07791051124 Award winning fudge and Old Fashioned sweets and treats.

Fabulous Vodka Company

The English Spirit Distillery The Old Salt Depot, Brinkley Road, Dullingham, CB8 9UW Tel 01638 507981 www.englishspiritdistillery.com Cambridgeshire’s artisan distillery producing a large range of world class spirits, including Vodka, Gin, English Malt and the only Rum produced in the UK. All

13 New Road, Marlow Bottom, Buckinghamshire, SL7 3NQ Tel: 07902 209532 www.fabulousvodka.co.uk We have a mission: to develop and produce the finest alcoholic drinks. We use the purest spirits, blended or distilled with the finest natural ingredients to produce the most delicious drinks. Suitable for drinking neat, over ice or as an ingredient in delicious food dishes. foodies 23

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FOODIES festival exhibitors tatton park may 17, 18 & 19 2013

Farmers Fayre Stoneleigh Park, Coventry, Warwickshire, CV8 2LZ Tel: 02476692844 www.farmersfayre.co.uk We are committed to using farm assured, high quality produce from our local farmers and suppliers. We have established relationships with these farmers and growers to ensure that we know exactly where our food comes from and how it is produced or reared.

Fever Tree www.fever-tree.com At Fever Tree it’s all about taste. Which is why we have gone to the ends of the earth to source the highest quality ingredients for our range of premium natural mixers. It’s a determination that is unmatched by any other mixer maker and one that translates onto the tongue. Our award winning products taste clean, subtle and balanced with authentic flavours and champagne-style carbonation, so just as good as the spirits you’re pairing them with.

Flavour Magic www.flavourmagic.com Flavour Magic is the result of our search to combine rock salts with pure natural flavour. When we first thought of infused flavoured salt blends, we wanted to fuse natural ingredients together in a way that hadn’t been done before. We imagined putting fresh ingredients inside the rock salt without compromising their signature purity. The result is Flavour Magic, the new generation of gourmet seasoning.

Flavourly 36 South Gyle Crescent, Edinburgh, EH12 9EB www.flavourly.com 24 foodies

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We choose the tastiest treats from the UK’s best independent producers to put in our monthly Flavourly Box. Many of our suppliers are regular awardwinners and boast gongs from the Great Taste Awards — the Oscars of the food world! Each month we send you a different box of goodies.

Flint and Flame Brookdale Farm. West Chiltington Lane, Billingshurst, West Sussex RH14 9EA Tel: 0800 008 7744 www.flintandflame.com High quality German steel kitchen knives, blocks and sharpeners.

The French Corner Barclays Trading Estate, Unit 1, Broofkfield Drive, Aintree, L9 7AJ Liverpool Tel: 0151 521 3500 An establish bakery based in Liverpool. We supply our products on a daily basis. All of our products are handmade by our highly trained French bakers in our formil.

The Fresh Lemonade Company Bentey Hey, Hooton Road, Hooton, Cheshire, CH66 7NA Tel: 0151 327 1299 www.contemporaryevents.co.uk The Fresh Lemonade Company is an up and coming business catering for every kind of fun event – and if it’s not fun – we’ll make it fun! We specialise in normal or frozen fresh lemonade cocktails, including flavours like lemon & lime and lemon & ginger.

Gastro Nicks Unit 4 Garlands Estate, Cadley Road, Collingbourne Ducis, Wiltshire, SN8 3EB Tel: 01264 852701 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, and Italian DOCG prosecco, with gift boxes and hampers made to order.

The Gift Of Oil Tel: 0161 7 255 266 www.thegiftofoil.co.uk Delicious single estate extra virgin olive oils from Italy, Portugal and Greece. Created by us each and every year on our partner’s olive farms with the aim of them being the best! Stunning, genuinely matured balsamic vinegars of Modena ranging in age up to 25 years old. Sensational oil and balsamic infusions.

Ginger’s Comfort Emporium Tel: 07980 628 868 www.gingerscomfor temporium.com An ice cream van for the grownups. This dessert wagon is mainly to be found after dark, when the children are safe in bed, roaming the streets of south Manchester. This is old school decadence for the new school run! Let Ginger soothe you with her creamy, fruity, nutty, chocolatey, meringuey, spicy, boozy, crunchy, refreshing, comforting iced desserts.

Granny Marmalade 2 Ashbourne Court, BL0 0DG Tel: 07817703186 Granny Marmalade - ‘introducing the old to the new’. Made from www.foodiesfestival.com

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exhibitors FOODIES festival tatton park may 17, 18 & 19 2013

recipes passed down through three generations, our handmade preserves are jam-packed with delicious flavours, using only fresh, natural ingredients.

The 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 beautiful Hertfordshire countryside thus ensuring a very happy upbringing, resulting in exceptional pork sausages.

Green’s Gluten Free Beers Kenann House, 32 Newby Road Ind. Est. Hazel Grove, Stockport, SK7 5DA Tel: 0161 456 4226 www.glutenfreebeers.co.uk There’s a growing population who live with Coeliac disease or are just sensitive to the gluten contained in barley and wheat, but still want to enjoy quality beers! We’re one of the biggest original producers of gluten and wheat free beers.

Gourmet Kitchenware Gourmet Kitchenware Ltd, Holly Bank Road, Lindley, Huddersfield, HD3 3JE Tel: 01484 655 421 www.gourmetkitchenware.co.uk Our website is driven by our aim to provide high quality kitchen equipment-competitive prices and impeccable service.

Harry’s Milkshakes and Munchies Brown Moss Barn, Hunsterson, Nantwich, Cheshire, CW5 7PP Tel: 07805 839787 www.harrysmilkshakes.co.uk www.foodiesfestival.com

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We take the finest ingredients we can find and add them to milk and put it all in a bottle for you to drink. So when you pick up one of Harry’s milkshakes and it says chocolate on the label you know it has real chocolate in it. This same theory goes for all of our range, so you won’t find anything artificial in our products. We believe that our milkshakes and munchies are the yummiest nicest milkshake and munchies on the planet.

Isha Catering Isha House, 30 Colbourne Road, Beddau, RCT, CF28 2LN Tel: 01443 207289 www.coffee4events.co.uk Isha Mobile Event Catering was launched in 2004 bringing quality specialty coffee and multi flavour milkshakes through tailor made mobile units. Isha Mobile Event Catering prides itself on using the finest beans which are Organic, Fairtrade and Rainforest Alliance Certified, delivered by our fully trained baristas using fresh ground coffee machines.

JAMIE MAGAZINE Tel: 0800 953 9800 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 Jamie’s campaigns and family life.

Jorge’s Deli Tel: 07795251234 www.jorgesdeli.com Jorge’s Deli love Spanish food! We work with four family run

businesses in Spain who produce our Olive Oil, Cheese, and of course Chorizo and Jamon. We are committed to excellent animal welfare standards and general food fun, Come and see us and join the fiesta.

jR JAMS Unit 1, Marcia Way, Bells Close Industrial Estate, Lemington, Newcastle, NE15 6UG Tel: 0191 229 0333 www.jrjams.co.uk Soft set jams, marmalades and chutneys made by JR Jams are prepared by hand and cooked in small batches without the use of additives. Several have Great Taste Awards and Dalemain Marmalade Awards including a gold and two bronzes for 2013. Established in 2002, JR Jams supplies many shops, hotels and restaurants in the UK..

La Verita Tel: 0845 050 6214 www.laverita.co.uk A London-based agency focused on producing honest and ethical communications. We create advertising and communications for charity, social enterprise, sustainable business and organisations bringing about social change.

Linwoods Health Foods Tel: 028 37568477 www.linwoodshealthfoods.co.uk Linwoods Superfoods are a range of milled and blended seeds, berries and nuts that provide you with a range of omega fatty acids, vitamins and minerals. By simply sprinkling them into your food, you can add a range of tasty and nutritious health benefits to any meal at any time of the day! foodies 25

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FOODIES festival exhibitors tatton park may 17, 18 & 19 2013

Liquorice Heaven

Migration Foods

Tel: 01793 850906 www.liquoriceheaven.com If you love liquorice, come by our stall! We carry everything from soft, hard and chewy to fruity, sweet and salty Dutch liquorice. Come by for a try!

www.migrationfoods.com Migration Foods sells Sariki Extra Virgin Olive Oil.

LOCH FYNE KNUTSFORD Regent St, Knutsford, Cheshire WA16 6GR Tel: 01565 622980 www.lochfyne-restaurants.com/ restaurants/knutsford Loch Fyne has become famous all over the country for sustainably sourced, delicious seafood. We pride ourselves on a warm welcome and friendly service, whether you are here to enjoy a quick snack, lunch with friends or a seafood feast for that special occasion. What sets us apart is our focus on quality; from choosing our people to preparing our food, we are passioning about doing everything to the best standard possible.

London China PO Box 185, Borehamwood, Hertfordshire, WD6 3XL Tel: 02082072228 www.londonchina.co.uk We sell Berghoff products, Berghoff Cookware and Berghoff accessories.

Mannings Juice New Cross Farm, Edwyn Ralph, Bromyard, Herefordshire, HR7 4NF Tel: 01885 482445 www.manningsjuice.co.uk We offer handcrafted orchard apple and pear nectar. From blossom to bottle our bottles of yummy, scrummy in your tummy juices provide that tongue tingling refreshment each and every time. 26 foodies

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Millhouse Roast Water Orton Lane
Sutton Coldfield
B76 9BG Tel: 0121 748 6455 www.millhouseroast.co.uk Each Hog we use is individually selected and locally sourced for its quality and size by our Chefs and Farmer. If you are looking for something different don’t worry, from juicy rib of beef, stuffed saddle of lamb to a simple chicken we will endeavour to do whatever we can.

Montezuma’s Chocolates

Napoleon Gourmet Grills www.napoleongrills.co.uk Barbecuing at its best! Napolean® Grills are a premium range of charcoal ad gas barbecues and accessories which are packed with features to provide years of outdoor cooking. They are built to last and can roast, grill, bake and smoke just about anything. An easy way to enjoy tasty food outside.

Newark Wines Newark Steading, Milton, Crocketford, Dumfries, DG2 8QT Tel: 01556 690544 www.newarkwines.com Newark Wines specialises in importing and distributing South African wines.

Birdham Business Park, Birdham, West Sussex PO20 7BT Tel: 0845 450 6306 www.montezumas.co.uk Local chocolate company Montezuma’s Chocolates will be offering samples all weekend. A variety of bars of chocolate will be showcased, including the new Great British Pudding Bars, featuring three favourite pudding recipes in fabulous chocolate. 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.

Olive Designs

Mr. Vikki’s

Tel: 01623422044 www.pandpclothing.co.uk Come by our stall to see our fabulous apron range.

Unit 1a High Hesket Business Park, High Hesket, Carlisle, Cumbria CA4 0BW Tel: 01697475438 www.mrvikkis.co.uk Bespoke Indian Fusion pickle producer. Dedicated to using fresh ingredients, that contain no gluten, wheat or dairy.

Tel: 01768 372710 www.olive-design.co.uk We make kitchenware, furniture and children’s play furniture.

Orchard Pig West Bradley Orchards, BA6 8LT Glastonbury, Somerset, United Kingdom Tel: 01458 851222 www.orchardpig.co.uk Made from honest-to-the-core apples, the ciders are crafted to our own special cider recipe, expertly blended and slowly matured for a great taste with real character.

P&P Clothing

The Pate and Wine Company Tel: 07775852160 www.facebook.com/ thepateandwinecompany www.foodiesfestival.com

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exhibitors FOODIES festival tatton park may 17, 18 & 19 2013

A Cheshire based company that makes delicious homemade pâté to the companies very own recipes & beautiful wines from the Loire region in France. Available by mail order.

Pieminister Charlton road, Bristol, BS10 6NF Tel: 01179111503 www.pieminister.co.uk We specialise in gourmet meat and vegetarian pies such as the Moo pie (steak & ale) and the Heidi (goat cheese, sweet potato and spinach). We use only the best locally sourced ingredients, and all of our meat is British and farm assured.

Pieroth The International Wine Centre, Dallow Road 214., Luton, Bedfordshire, LU1 1UR Tel: 1582 456 265 www.pieroth.co.uk At the heart of the extensive range of wines offered by Ferdinand Pieroth are German quality wines from the Nahe and adjacent wine-producing regions. In addition, due to our close network of winemakers from around the world, we are regarded as a reliable authority on international wines.

Pig & Co Tel: 03333 444654 www.pigandco.com At Pig & Co. we treat our pigs with the respect that any animal with such significance demands. We love them and care for them when they’re alive, and respect them afterwards by creating the best possible pork products we can from them. Joy, prosperity and sufficient food. All the things you’ll get when you eat Pig & Co products. Well, sufficient food, anyway. The rest is up to you. www.foodiesfestival.com

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PINKSTER GIN With raspberry-infused botanicals, Pinkster has a delicious, distinctive taste quite unlike any other gins on the market, and is best served with fresh mint and decent tonic. It will be available by the glass or bottle exclusively at our festivals, before rolling out in bespoke bars and retailers across the UK.

Pure Spain Tel: 01305 458166 www.purespain.co.uk Pure Spain offers a comprehensive range of Spanish gourmet food, fine wines, sangria, cookware, ceramics, olive wood, hampers, perfumery and Spanish themed gifts. We source all of our products from small family-run firms across Spain and 95% of the products we sell are exclusive to Pure Spain.

Retro Shots www.retroshots.co.uk Retro Shots are made by a slightly mad, slightly alcoholic Willy Wonka kind of a guy.

Riverco Trading 19 Cheddleton Park Avenue, Cheddleton, Leek, Straffordshire, ST13 7NS Tel: 01538361393 www.naturalgarden furniture.co.uk We are a small, family-run, local wooden garden furniture manufacturing and supply company.. We are committed to conservation and take the care of the environment very seriously, therefore all of the wood we use is from responsibly managed forests using only FSC and PEFC timber.

RSPB Tel: 01273775333 www.rspb.org.uk Nature is in trouble- millions of

people are stepping up to help. Wildlife has been disappearing at an alarming rate. Small steps make a big difference. Come along to find out more and how you can help.

The Sauce Queen www.thesaucequeen.co.uk An award-winning sauce product that’s not only big on flavour, but has a warming, homemade yet restaurant quality. Available over the counter to cook at home.

Sciolti Botanical Chocolates Sciolti Botanical Chocolates, PO Box 88, Brigg, North Lincolnshire, DN20 8WT Tel: 07927 028734 www.scioltichocolates.com Award-winning chocolates, inspired by our countryside. I forage from gardens, country estates and local growers; and my chocolates are made using real fruits, flowers, teas, local cream and honey.

The Scion Spirits Company Limited Coole Quay Liqueur Company, 4 Herbert Place, Dublin, Ireland Tel: 00353 1662 1133 www.scionspirits.ie Combining a unique blend of all natural ingredients –including beautiful Belgian chocolate – to provide the most exquisitelytasting Cream Liquor which tastes great on ice, in cocktails or over ice-cream for a naughty-but-nice dessert.

Shaw Meats Millers Business Park, Station Road
Wigton CA7 9BA Tel: 016973 44328 www.shawmeats.co.uk We sell a wide variety of cumbrian salamis, gluten free and cured meats and local game. foodies 27

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FOODIES festival exhibitors tatton park may 17, 18 & 19 2013

Shawbury Vitners Shawbury Lane, Shawbury Nr Coleshill, B46 2RT Tel: 01675 481 516 www.shawbury-vintners.co.uk We import fine wines, ports, cognacs and champagnes from small independent growers around the world. Ask for a tasting to suit your palate.

Shocka’s Coconut Hub www.shockascoconuthub.com We’re a specialty bar service for private parties, functions and events. We focus on super hydrating naturally alkalizing mixers, making for exotic parties.

Shorrock’s Cheese Newhouse Farm, Ford Lane, Goosnargh, PR3 2FD Tel: 01772 865 250 www.lancashirebombs.co.uk Our famous Lancashire Bomb is a real culinary treat and must be tried and tasted to be believed. We have a large and varied range of Lancashire bombs, ranging from the delicate and delicious Strawberry and Champagne Bomb to the wonderful Chilli Bombs and Whisky Bombs.

A unique Greek Restaurant with a simple ethos ‘Old heritage – New style’; this is reflected in its décor, service and food. Showing off some of Cheshire’s best seasonal produce, with passionate cooking.

SubZero Ice Cream Ely Industrial Estate, Williamstown, Rhondda, Wales CF40 1RA Tel: 01443 441159 www.iamsubzero.com An award winning ice cream maker based in the lovely Welsh Valleys.

SWEETS2GO 3 Shireoak Road, Manchester M20 4NY Tel: 01909 888 414 Sweets2Go offers a range of retro sweets, hampers, sweets shakes and Victorian jars - all your childhood favourites!

Terragourmet Tel: 07933176802 www.terragourmet.net Terragourmet is an independent supplier of Portuguese Wines & Deli, established in UK, bringing to all the UK consumers a selection of Wines and Deli from Portugal.

Snowdonia Cheese

Thai Experience Ltd

Unit 14, Cefndy Road Employment Park, Rhyl, LL18 2HJ Tel: 01745 360246 www.snowdoniacheese.co.uk Our Little Black Bomber flagship extra mature cheddar, and all our exciting cheeses are there to add contemporary style to your kitchen, family eating time, guest menu, or that late supper with fine wine.

11 Pheasant Way, Winsford, Cheshire, CW7 1PX Tel: 01606-592089 We are all about delivering homemade, authentic Thai cuisine, made from the freshest locally sourced ingredients when possible.

Stolen Lamb Tel: 01625419571 www.stolenlamb.com 28 foodies

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Tuckers Exotic Unit 10, Argyle Mansions, 37 The Avenue, Surbiton, Surrey KT5 8JN Tel: 07531948020 www.tuckers-exotics.co.uk Exceptional, sustainably sourced meat from around the world.

Venture Photography Tel: 0845 121 1085 www.venturephotography.com At Venture we capture your precious moments in time and beautifully present them in our stunning hand-crafted product.

VFRESH Tel: 07946 850 456 Fresh, quick and tasty vegetarian street food for all. We mix and blend a variety of ingredients and flavours to create unique wraps, individual pots and special sides.

WILLIAMS HANDBAKED Williams Bakery, Unit B5, Anchorage Business Park, Chain Caul Way, Riversway, Preston PR2 2YL Tel: 01772 724 888 www.williamshandbaked.co.uk A small, family run bakery, our aim has always been to produce quality, hand-baked biscuits and cakes, using only the finest ingredients.

Williams Handmade Tel: 07792 419454 www.williamshandmade.com We use traditional craftsmanship to produce products which are completely original and will challenge the fashion industries view on craft.

Wood and Slate Tel: 07769 329 055 www.woodandslate.com We design and make handcrafted items for lovers of natural products. We like to use wood and slate to make things that are beautiful and useful. Where possible, we use reclaimed materials. We offer a bespoke service for making products to your own specification, or to design and produce something unique. www.foodiesfestival.com

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02/05/2013 13:32


TIMETABLES FOODIES FESTIVAL TATTON PARK MAY 17, 18 & 19 2013

Friday 17th May Register for free entry at the Registration Point by the entrance. Tickets for sessions are released throughout the day and subject to availability 11.00

14:00 15:00 16:00

Christopher Blackburn - Founder of Yorkshire Pudd and star of Food Glorious Food Zoe Salmon - Celebrity MasterChef Star David Mooney - The Lord Binning and New Moon Pub Co The Yang Sing Culinary Team Charlie Lawson - The Prestbury Farm Shop Justine Forrest - Healthy eating and weight loss guru

Drinks Theatre

11:30 12:30 13:30 14:30 15:30 16:30

Local beer tastings with Tatton Brewery Beer tastings and tutoring with Melissa Cole Sherry and food tasting with Charles Metcalfe Food and wine matching with Discover The Origin Cocktail making and mixing with Hendricks Gin Portuguese wine tasting with Charles Metcalfe

Cake and Bake Theatre

12:15 13:15

Cake and cookie decoration with The Creative Cookie Co. Healthy Cookies and Banana Bread with Justine Forrest Cake and cookie decoration with The Creative Cookie Co. Healthy Cookies and Banana Bread with Justine Forrest Cake and cookie decoration with The Creative Cookie Co.

Aga Rangemaster Chefs Theatre

Sponsored by Electrolux

12:00 13:00

14:15 15:15 16:15

Chocolate Theatre

12:45 13:45

BBQ Arena

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

presented by Napoleon Grills

30 foodies

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Chocolate and Wine Matching with Coeur De Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates 14:45 Chocolate Truffle Making with Coeur De Xocolat 15:45 Ginger Comforts delicious ice-cream making 16:45 Chocolate Tastings with Coeur De Xocolat 17:45 Tasting and sampling with Montezumas Chocolates How to get your BBQ smokin’ Impromptu BBQ Feasts Challenge the Chef! BBQ Do’s and Don’ts Grilled Pizza, Flatbreads and Cakes

Entertainment Stage featuring Keep Swining Band and Denise Morgan

www.foodiesfestival.com

13/05/2013 11:10


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02/05/2013 13:23


TIMETABLES FOODIES FESTIVAL TATTON PARK MAY 17, 18 & 19 2013

Saturday 18th May 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

11.00 12:00 13:00 14:00 15:00 16:00 17:00

David Mooney – The Lord Binning and New Moon Pub Co Zoe Salmon - Celebrity MasterChef Star Norman Musa – Ning Kim Kaewkraikhot - Chaophraya David Singh - The Northern Quarter Chris O’Callaghan - Linthwaite House Antony Shirley – Executive Chef of the Seafood Pub Co

Drinks Theatre

11.30 12:30 13:30 14:30 15:30 16:30

Local beer tastings with Tatton Brewery Beer tastings and tutoring with Melissa Cole Sherry and food tasting with Charles Metcalfe Food and wine matching with Discover The Origin Cocktail making and mixing with Hendricks Gin Portuguese wine tasting with Charles Metcalfe

Cake and Bake Theatre

12:15 13:15 14:15 Sponsored by Electrolux 15:15 16:15 16:45 Chocolate Theatre

Chocolate Theatre Presented by Coeur De Xocolat

Childrens Cookery Theatre presented by Kiddy Cook

BBQ Arena presented by Napoleon Grills

32 foodies

030_034_FFTimetable_Tatton.indd 32

Healthy cookies and banana bread with Justine Forrest Gin & tonic cakes with Emilly Ladybird Healthy cookies and banana bread with Justine Forrest Gin & tonic cakes with Emilly Ladybird Cake and cookie decoration with The Creative Cookie Co Gin & tonic cakes with Emilly Ladybird

12:45 13:45

Chocolate and Wine Matching with Coeur De Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates 14:45 Chocolate Truffle Making with Coeur De Xocolat 15:45 Ginger Comforts delicious ice-cream making 16:45 Chocolate Tastings with Coeur De Xocolat 17:45 Flower infusions and botanical chocolates with Sciolti Chocolates 10:30 12:15 13:45 15:00 16:00

Chinese Noodle Doodle Gastronomic experiments with homemade tomato soup, bread and butter Gastronomic experiments with homemade tomato soup, bread and butter Chinese Noodle Doodle Gastronomic experiments with homemade tomato soup, bread and butter

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

How to get your BBQ smokin’ Impromptu BBQ Feasts Challenge the Chef! BBQ Do’s and Don’ts Grilled Pizza, Flatbreads and Cakes

Entertainment Stage featuring Natural Vibes and Denise Morgan

www.foodiesfestival.com

13/05/2013 11:10


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13/05/2013 11:58


TIMETABLES FOODIES FESTIVAL TATTON PARK MAY 17, 18 & 19 2013

Sunday 19th May 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

11:00 12:00 13:00 14:00 15:00 16:00 17:00

Zoe Salmon - Celebrity MasterChef Star George Yiannis – Stolen Lamb Rachel Green - Champion of local produce Mary-Ellen McTague - Aumbry Steve Smith – Freemasons at Wiswell Brent Hulena - Hipping Hall Paul Riley - Kaleido

Drinks Theatre

11:30 12:30 13:30 14:30 15:30 16:30

Local beer tastings with Tatton Brewery Beer tastings and tutoring with Melissa Cole Sherry and food tasting with Charles Metcalfe Food and wine matching with Discover The Origin Cocktail making and mixing with Hendricks Gin Portugues wine tasting with Charles Metcalfe

Cake and Bake Theatre

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

Healthy Cookies and Banana Bread with Justine Forrest Cake & cookie decoration with The Creative Cookie Co. Gin & tonic cupcakes with Emilly Ladybird Cake & cookie decoration with The Creative Cookie Co. Healthy Cookies and Banana Bread with Justine Forres Gin & tonic cupcakes with Emilly Ladybird

12:45 13:45 14:45 15:45 16:45 17:45

Chocolate and Wine Matching with Coeur De Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates Chocolate Truffle Making with Coeur De Xocolat Ginger Comforts delicious ice-cream making Chocolate Tastings with Coeur De Xocolat Flower infusions and botanical chocolates with Sciolti Chocolates

10:30 12:15 13:45 15:00 16:00

Chinese Noodle Doodle Gastronomic experiments with homemade tomato soup, bread and butter Gastronomic experiments with homemade tomato soup, bread and butter Chinese Noodle Doodle Gastronomic experiments with homemade tomato soup, bread and butter

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

How to get your BBQ smokin’ Impromptu BBQ Feasts Challenge the Chef! BBQ Do’s and Don’ts Grilled Pizza, Flatbreads and Cakes

Sponsored by Electrolux

Chocolate Theatre Presented by Coeur De Xocolat

Childrens Cookery Theatre Presented by Kiddy Cook

BBQ Arena presented by Napoleon Grills

34 foodies

030_034_FFTimetable_Tatton.indd 34

Entertainment Stage featuring Larry Langton, Harripaul and McCrei

www.foodiesfestival.com

13/05/2013 11:11


Tickets on sale May 1st

Presents

B a t t e r s e a Pa r k Au g u s t 1 6 , 1 7 & 1 8 Feast in style with

POP UP restaurants live music chefs champagne beach cocktails artisan food vineyard farm BBQ cook offs cake and bake Buy tickets at www.foodiesfestival.com or 0844 995 1111

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29/04/2013 16:31


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02/05/2013 13:23

Foodies Festival Showguide Tatton Park 2013  

Sue Hitchen, Angela McKean, Caroline Whitham, Malcolm Irving, Lucy Wormell Foley, Lisa Chanos, Charis Stewart, and Rebecca Bain.

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