Tatton Park Showguide 2026

Tatton Park 10-12 july

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FOODIES FESTIVAL NEWS TATTON PARK • 10-12 JULY

Where flavour plays

A true Masterclass It’s a big weekend for fans of MasterChef, with 2025 Champion Harry Maguire joining Tom Rhodes in the La Española Chefs Theatre on Saturday 11th July at 2pm, following on from fellow finalist Sophie Sugrue at 1pm. Meanwhile Dhruv Baker hosts a Ready, Steady, Cook competition on Friday 10th at 5.30pm, and we welcome Professionals 2026 Champion Gareth Baty on Sunday 12th at 3pm.

hidden treasures

Deli Kitchen is teaming up with ReThink Food at the Deli Kitchen Kids Cookery Theatre, hosting workshops designed to help children explore new food in a fun way. Through tasting, touching and building their own bold bites using signature flatbreads, kids learn to engage with new flavours, textures and ingredients, to grow their confidence around food. Come and join the fun at the Deli Kitchen Kids Cookery Theatre this weekend.

Our sponsors La Española are offering eagleeyed visitors a chance to win a trip to Seville or a bumper olive oil hamper. All you have to do is visit the La Española stand to sign up and find the hidden olive oil bottles around the festival.

Front cover image credit: Karina Kungla @ pexels.com

Bake with B*Witched Join legendary girl group B*Witched as they take on a new challenge baking! They’ll be in the Cake & Bake Theatre alongside Bake-Off: The Professionals star Hayley Tully, before taking to the Live Music Stage to perform their cheeky pop hits. See them on Sunday 12th July.

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all that you need Fresh from the Boyzone arena tour, Keith Duffy joins Westlife star Brian McFadden for a classic team up. Performing as Boyzlife, you’ll get the best of both bands’ hits alongside a selection of boy band bangers on Saturday 11th July. www.foodiesfestival.com

Flaming hot!

It’s all change at the BBQ Stage, as flame-cooking expert Jacqueline Wise takes over with her innovative and exciting masterclasses. Be the envy of your friends and neighbours at your summer parties as Jacqueline demonstrates how to create amazing dishes such as melt-inyour-mouth ribs, the world’s tastiest kebabs, and even sweet treats.

Look out for special guests and test yourself against the Hot Wings Challenge. foodies 3

Theatre Timetable

Fri 10 july

Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability la espaÒola Chefs Theatre 2.30pm Nigel Brown, Nigel Brown International Cook School 3.30pm Aiden Byrne, LI-LY 4.30pm Michael Clay, Elnecot 5.30pm Dhruv Baker, Ready, Steady, Cook with Clawson Farm 1912 Artisan Cheese 6.30pm Hot Chilli Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off – The Professionals 2.00pm Hayley Tully, Great British Bake-Off – The Professionals 3.00pm Kate Pierce, Great British Bake-Off – The Professionals 4.00pm Pinch of Taste - Luxury Desserts 5.00pm Nigel Brown, Brilliant Bread

4.00pm Joe Wadsack, Savoia and Italicus – the history of Italian spritz!

5.00pm Joe Wadsack, Apres Provence 6.00pm Joe Wadsack, Amazing spritz flavours from Emporia Brands!

7.00pm Michael Clay, Elnecot – Orange Wine Masterclass live MUSIC STAGE Headliners: Gareth Gates with Boyband in the Park 2.30pm Rock Choir 3.30pm Jordan Philips 4.30pm Louise Parker 5.30pm Serena Grant 6.30pm Waiting Forever 8.10pm Gareth Gates with Boyband in the Park

BBQ Stage Host: Jacqueline Wise, BBQ Chef 3.15pm Sizzling It Hot & Fast 4.15pm The World’s Tastiest Kebabs 5.15pm Perfect Pickles, Ferments and Sides Drinks Theatre 3.00pm Rob Darfi, Soho Street Cocktails: History of Cocktails

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Theatre Timetable

sat 11 july

Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability la espaÒola Chefs Theatre Host: Tom Rhodes, MasterChef Champion 12.00pm Michael Clay, Elnecot 1.00pm Sophie Sugrue, MasterChef Finalist 2025 2.00pm Harry Maguire, MasterChef Champion 2025 3.00pm Nigel Brown with Clawson Farm 1912 Artisan Cheese 4.00pm Felix Shore, Restaurant 209 5.00pm Tom Rhodes, MasterChef Champion 6.00pm Hot Chilli Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off - The Professionals 11.30am Nigel Brown, Brilliant Bread 12.30pm Sally Berrisford, Sally’s Baked with Love 1.30pm Hassan Islam, Great British Bake-Off 2025 2.30pm Hayley Tully, Great British Bake-Off - The Professionals 3.30pm Kat Buckley, The Baking Explorer - Custard Cream Brownies 4.30pm Pinch of Taste - Luxury Desserts BBQ Stage Host: Jacqueline Wise, BBQ Chef 12.15pm Your New Favourite Rubs & Sauces 1.15pm How to Cook the Perfect Steak 2.15pm Mastering Fire-Cooked Seafood 3.15pm Cooking It Low & Slow 4.15pm Sizzling It Hot & Fast

2.30pm Joe Wadsack, Exciting rose wines from Australia and Barcelona!

3.30pm Michael Clay, Elnecot - Full skin contact: what are orange wines?

4.30pm Joe Wadsack, Amazing spritz flavours from Emporia Brands!

5.30pm Clawson Farm 1912 Artisan Cheese - Blue Cheese Cocktails: Stilton-infused strawberry cocktail 6.30pm Joe Wadsack, Mucho Mas - Spain’s hottest wine brand Deli Kitchen Kids Cookery School with Rethink Food Making Fun & Funky Herby Flatbreads Classes running 12pm, 1pm, 2pm, 3pm, 4pm. Tickets available from the front desk on a first-come, firstserved basis live MUSIC STAGE Headliners: Boyzlife with Boyzone’s Keith Duffy & Westlife’s Brian McFadden 12.00pm Rock Choir 1.00pm Jordan Philips 2.00pm Run out the Guns 3.20pm SYFTA 4.15pm Jive Aces 5.30pm The Vi5ion 7.10pm Boyzlife feat Boyzone’s Keith Duffy & Westlife’s Brian McFadden

Drinks Theatre 12.30pm Chris Toller, Henstone Distillery: What are English Spirits, how are they made, and what do they taste like?

1.30pm Joe Wadsack, Pfaffl - award winning Austrian wine www.foodiesfestival.com

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Theatre Timetable

sun 12 july

Register for free entry at the Registration Desk by the entrance.

Tickets for sessions are released throughout the day and subject to availability la espaÒola Chefs Theatre Host: Tom Rhodes, MasterChef Champion 12.00pm Frankie Dunn, MasterChef 2026 1.00pm Daniel McGeorge, Vetch 2.00pm Kevin Bonello, The Grand 3.00pm Gareth Baty, MasterChef: The Professionals Champion 2026 4.00pm Sean Noonan, Mercure Duncanhalgh Blackburn 5.00pm Hot Chilli Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off - The Professionals 11.30am Kat Buckley, The Baking Explorer Custard Cream Brownies 12.30pm Sally Berrisford, Sally’s Baked with Love 1.30pm Kate Pierce, GBBO - The Professionals 2.30pm Hayley Tully, GBBO - The Professionals 3.30pm Bake with B*Witched!

BBQ Stage Host: Jacqueline Wise, BBQ Chef 12.15pm Mastering Fire-Cooked Seafood 1.15pm Blazin’ Hot Wings Challenge 2.15pm Sweet Treats from the BBQ 3.15pm Melt-In-Your-Mouth Ribs 4.15pm Dirty Coal Cooking

3.30pm Tom Surgey, Fever-Tree: More Than A Mixer - The Stories Behind Your Favourite Serves 4.30pm Joe Wadsack, Amazing spritz flavours from Emporia Brands!

5.30pm Tom Surgey, Summer Cocktails with Altos Tequila & Lillet Deli Kitchen Kids Cookery School with Rethink Food Making Fun & Funky Herby Flatbreads Classes running 12pm, 1pm, 2pm, 3pm, 4pm. Tickets available from the front desk on a first-come, firstserved basis live MUSIC STAGE Headliners: B*witched 12.00pm Rock Choir 1.00pm Jordan Philips 2.15pm Waiting Forever 3.30pm Paul Thorpe as Elvis 4.45pm The Vows 6.25pm B*witched

Drinks Theatre 12.30pm Joe Wadsack, Savoia and Italicus - the history of Italian spritz!

1.30pm Tom Surgey, How To Drink Wine 2.30pm Joe Wadsack, Chateau Paquette Provence’s finest Roses

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OXFORD SOUTH PARK 29-31 AUGUST

GREAT FOOD, GREAT MUSIC, GREAT FUN

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

Cooking live at Foodies Top chefs cook their favourite recipes in the La Española Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.

SMOKED BEEF PASTRAMI ON RYE Serves 2 4 slices rye bread (or sourdough) 2 generous dollops Thousand Island dressing 4 slices Emmental cheese 10-12 slices R&P Pastrami 2 tbsp sauerkraut (shop-bought if you don’t make your own) 2 tsp butter 4 gherkins, thickly sliced For the Thousand Island dressing 1 tbsp ketchup 1 tbsp mayonnaise ¼ tsp horseradish 1 splash Worcester sauce 1 splash Tabasco sauce 1 tsp diced shallot

1 tsp diced gherkin Lay the cheese on 2 of the slices of bread, then layer up the meat, then the sauerkraut and spread the dressing on the other 2 pieces of bread.

Once assembled, heat a frying pan or heavy skillet with a splash of vegetable oil and while the pan heats, butter the outside of each sandwich.

When the pan is hot, carefully lay the sandwiches in the pan (the cheese side down) and allow to toast for 5-7 minutes - you’ll see the cheese starting to melt) Turn over and cook on the other side for 4/5 minutes or until as toasted and golden as the other side.

Serve with the sliced gherkins and a generous dollop of the dressing and enjoy!

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DHRUV BAKER is a MasterChef champion and author. See Dhruv hosting in the La Española Chefs Theatre on Friday 10th

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

ROASTED SPICED MONKFISH, LEEKS & MUSSELS Serves 4 4 monkfish tail, 150g each, skinned, trimmed & boneless 2 tbsp curry powder (see below) 3 tbsp avocado or olive oil 100g salted butter, melted ½ lemon For the curry powder 10 green cardamom pods 5cm cinnamon stick 10 cloves 4 dried red chillies 1 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp fennel seeds 1 tsp black peppercorns 1 ½ tsp Kashmiri chilli powder 1 ½ tsp dried mango powder 1 ½ tsp turmeric powder For the mussels 1kg fresh mussels, cleaned & debearded 1 tbsp butter

ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group

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1 shallot, finely chopped 1 tbsp chopped ginger ½ green chilli chopped 200ml dry white wine For the leeks 2 large leeks, white and green parts, thinly sliced 1 tbsp butter 1 tbsp olive oil ¼ tsp cumin seeds ¼ tsp nigella seeds ½ tsp sesame seeds 100ml fish stock 150ml coconut cream 50 ml double cream ½ lemon for juice Make the curry powder by toasting the whole spices individually in a dry frying pan over a medium heat until aromatic. Immediately tip them out of a pan into a spice grinder or mini food processor. Add the ground spices and blitz to a fine powder. Sift through a sieve.

Store in an airtight container in a dark cupboard for up to 3 weeks.

For the mussels, melt the butter in a large saucepan, then add the shallots, chilli, and ginger and cook until soft. Add the white wine and bring to a boil.

Add the cleaned mussels, cover with the lid, and steam for 2-3 minutes until the shells open.

Strain the mussels through a

colander, reserving the liquid.

Keep 8 mussels in their open shell for garnish and remove the remaining from their shells. Discard any that did not open.

Preheat the oven to 200°C. For the leeks, add oil in a saucepan and add cumin, nigella and sesame seeds.

Sauté until spices turn light brown in colour or start crackling. Add butter and leeks to cook until soft. Add mussel cooking liquid and fish stock. Reduce by half and then add coconut cream and double cream. Bring to a simmer, add the mussels without shells and some chopped chives. Season with salt & lemon juice.

Season the monkfish with salt and let it sit on a tray to lose some water. Pat it dry with a paper towel. Mix the oil and curry powder in a bowl and brush it all over the monkfish.

Keep the marinated fish in the fridge for an hour. Roast it in the oven for 6-7 minutes, depending on its thickness.

Remove and baste the fish with melted butter and cook for a further minute or two.

Squeeze the lemon juice on the fish, just before serving.

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FOODIES FESTIVAL DELI KITCHEN KIDS COOKERY SCHOOL WITH RETHINK FOOD TATTON PARK • 10-12 JULY

FUN & FUNKY HERBY FLATBREADS Deli Kitchen Lebanese Style Flat Bread 2 tbsp lentils ½ lemon - 1 tsp of lemon juice 1 mini cucumber (similar to Persian cucumbers) or 3cm chunk of cucumber ½ Tomato Handful of fresh mint, parsley & coriander 1sp olive oil ¼ tsp sumac

Squeeze the lemon using the juicer and put 1tsp into the bowl.

Add the olive oil and sumac to the lemon juice and stir.

Finely snip the parsley, mint and coriander (optional), and add to the mixture and stir.

Add the lentils and stir.

Finely chop the tomatoes and cucumber and add to the bowl.

Carefully stir to coat all the ingredients with the dressing.

Load the Flatbread: Place the mixture onto one half of the flatbread, spread leaving a gap around the edge. Fold over the flatbread, wrap and secure with the sticker.

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DELI KITCHEN is teaming up with ReThink Food at the Deli Kitchen Kids Cookery Theatre, hosting handson workshops designed to help children explore new food in a fun way. Through tasting, touching and building their own bold bites using our signature flatbreads, kids learn to engage with new flavours, textures and ingredients, to grow their confidence around food

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

MARCO PIERRE WHITE’S 1912 STILTON® BUTTER WITH RIB EYE STEAK Serves 2 150g softened butter, spreading texture 150g 1912 Stilton®, roughly chopped 2x 250g rib eye steaks Sea salt and freshly crushed white pepper 2 tbsp olive oil 1 small handful micro herbs

Start by making the butter. Tip the softened butter into a bowl, add the Stilton® and gently mix to combine.

Lay 2 sheets of clingfilm out on top of each other, then spoon the butter along the centre line. Roll into a 7cm diameter cylinder and place into the fridge to set overnight.

over the top. Serve straight away.

Wrap the butter back in clingfilm and store in the fridge for up to 3 days, or the freezer for 1 month

Preheat the oven to 200°C, fan 180°, gas mark 6.

Heat a griddle pan until searing hot.

Season the steaks with salt and pepper and add a little oil. Rub over the steaks to coat.

Place the steaks onto the pan and add a little more seasoning on the upper side.

Sear for 3-4 minutes on each side then turn the heat off and allow the steaks to rest in the hot pan. When the blood starts to pierce the surface, the steak is medium rare.

MARCO PIERRE WHITE developed this recipe for Clawson Farms

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When the steaks have rested, cut the butter into 1.5cm thick slices and place onto the steak and place in the oven for 10-15 seconds.

Remove and drizzle with a little more oil then scatter the herbs

1912 ARTISAN STILTON® is available for online purchase from all good supermarkets

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

KONG-GUKSU COLD SOY MILK NOODLES

Serves 2 For the broth 1 pack silken tofu 300–350ml unsweetened soy milk 1 tbsp sesame paste 1 heaped tbsp peanut butter 1½ tsp light soy sauce ½ tsp rice vinegar 1 tsp maple syrup or agave 2 tsp sesame oil Pinch of salt A few ice cubes 2–3 bundles noodles of choice Optional toppings Kimchi Cucumber Toasted sesame seeds Spring onion Crispy tofu or tempeh

Blend all of the broth ingredients together with a few ice cubes until completely smooth and creamy.

Cook your noodles according to packet instructions, then rinse really well under cold water until chilled.

Divide the noodles between bowls and pour over the cold broth.

Top however you like. I went for crispy tempeh, cucumber, kimchi, spring onion, sesame seeds, and a few extra ice cubes to keep everything as cold as possible.

SOPHIE SUGRUE is a vegan chef and was a finalist on MasterChef 2025. See Sophie in the La Española Chefs Theatre on Saturday 11th at 1pm

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

CORNISH SCALLOPS WITH CORNISH CRAB AND UNDRESSED LEAVES Scallops (enough for 2 people) 150g crab meat: white and brown 2 medium egg yolks 200ml vegetable oil or rapeseed oil, plus rapeseed for dressing 1 tbsp Dijon mustard 1 tbsp white wine vinegar Baby gem lettuce Lemon salt & pepper

For the mayo, place egg yolks, vinegar and mustard in a plastic jug or bowl. Drizzle the oil on top and whisk. Season with salt and cracked pepper, to your liking.

Add the scallops to the pan, face-side down. Give it approx 30 secs, depending on the size of the scallops. Flip the scallops and base with the oil and butter.

Set aside.

To make the crab mayo, pick the crab; white meal with a little bit of brown meat inside of it. Add a couple of dollops of the mayonnaise, making it into a crab mayonnaise.Set aside.

Using the heart of the baby gem, dress the leaves with rapeseed oil, some vinegar, lemon juice and salt and pepper.

To prepare the scallops, sprinkle a little salt and pepper on both sides. Put a frying pan on the heat, with a little bit of oil. When the pan is hot, add a little bit of butter. When the butter stops ‘singing’, and it goes silent, the oil and the butter is at the right temperature and is ready.

To serve, quenelle the crab mayonnaise and place in the centre of the plate. Add the scallops beside it. Use the liquid from the pan to dress the whole thing. Finally, add the leaves to garnish.

BEN PIETTE is Chef-Patron of Maison

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

BACON WRAPPED POTATO CAKE Serves 4-8 14 slices of unsmoked streaky bacon 600g red potatoes 1 small white onion 100g sweetcorn 1 tbsp parsley 4 eggs 100g cheddar salt and pepper vegetable oil

Peel or leave the skins on the potatoes then finely slice using a very sharp knife or mandolin (using all the protective equipment necessary). Dry the slices in a large, dry tea towel.

Beat the eggs together in a bowl and grind over with salt and pepper.

Once the cake is cooked let it cool for a couple of minutes then place a plate over the underside and turn over the pan. Slide the cake onto a serving board or plate. Serve as a side dish or main event with salad.

Pre-heat the oven to 195°C (175°C Fan). Put a small nonstick frying pan on a baking tray then drizzle a little veg oil and brush over the pan. Lay the bacon in a star pattern radiating out from the centre (the bottom layer will be the top once it’s turned out).

Sprinkle half the parsley and all the corn over the bacon then layer up the potato, seasoning with a little salt between each layer. Once all the potato is layered grate the cheese over the top.

Finely slice or mandolin the onion and layer over the cheese then sprinkle over the rest of the parsley. Pour over the eggs then fold the bacon over the potato cake.

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CLAIRE SYRENNE is a MasterChef Finalist

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

SCALLOPS BEURRE BLANC Serves 4 6 medium to large freshly shucked scallops Vegetable oil Diced butter Lemon 150g unsalted butter, diced and kept very cold 100ml dry white wine 75ml white wine vinegar 2 shallots, finely diced Freshly chopped chives Salt and pepper 1 bag fresh spinach, stalks picked off

Pat the scallops dry first so they colour properly, then sear them in a hot pan until golden before finishing with butter and lemon for a rich, glossy finish.

Make the beurre blanc by reducing white wine, vinegar and shallots, then whisking in cold butter to create a smooth, silky sauce finished with chives.

Blanch the spinach, plate it up, top with the scallops and spoon over the warm sauce to serve.

BARRY BRYSON is chef-patron of Barry Fish

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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

BASQUE CHEESECAKE 1kg Philadelphia cream cheese 400g caster sugar 500g double cream 15g plain flour 7 eggs – ideally Italian or ones with a rich, orangey yolk

Combine the cream cheese and double cream.

Add the eggs and sugar, and finally the flour.

Use a hand blender on a low setting to combine the mixture, holding it firm against the bottom of the bowl and ensuring you don’t get any air bubbles. If you do get any air bubbles, simply tap the bowl on the surface, much like baristas do with steamed milk.

to ensure you get rid of all the air bubbles for a smooth surface.

Take it out of the oven and leave it to cool down to room temperature before placing it in the fridge to avoid any cracks.

Place in the fridge when cool for as long as possible – ideally for 12+ hours or overnight

Add to a greaseproof-lined spring cake tin (about a 10-inch one usually holds the mix) and place in a pre-heated oven at 200C for around 40 minutes in total. Rotate it after 20 minutes so that it cooks evenly.

You’ll know it’s cooked all the way through if you gently nudge the tin and the mixture moves a little like jelly, in a consistent movement.

Turn off the oven but leave it in there for a further 10 minutes.

Another way that the team at Rottura ensures that “burnt” effect on top is to use a blow torch. However, noting that most people don’t have one lying around in their kitchen, Elena says cooking in the oven should suffice – you just need

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ELENA FRATTURA is a chef-patron of Rottura

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Image credit: Kezia Lynn @ pexels.com

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK • 10-12 JULY

SMOKED CHICKEN RISOTTO WITH PEAS, WILD GARLIC & PARMESAN Serves 4 50g rapeseed oil 250g risotto rice 1 banana shallot, peeled and diced 1 clove garlic chopped 500ml chicken or veg stock 50g mascarpone 100ml white wine 30g parmesan, grated 200g smoked chicken diced 4 leaves wild garlic 20g chives, chopped 200g peas, fresh or frozen 1 lemon for grating & juice

Firstly, bring the stock to the boil In a separate pan add the oil then add the garlic & shallot and lightly sweat down without colour for 1 minute, add the rice and cook for a further minute without colour stirring at all times, lightly season with a little salt.

Add a splash of wine and reduce, then add a ladle of the stock a little at a time stirring the rice at all times.

Continue this process until the rice has absorbed the liquid and the rice is just cooked.

To finish the risotto, add the wild garlic, peas, mascarpone & parmesan and seasoning.

The texture should be slightly loose, add more stock if needed, add the smoked chicken and a little lemon juice.

To serve, spoon the risotto into bowls top with some shaved parmesan and a little grated lemon zest

KENNY ATKINSON is chef-patron of Michelinstarred House of Tides.

Recipe via leeandthe sweetlife.com

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FOODIES FESTIVAL FESTIVAL LA CAKE & BAKE THEATRE FOODIES ESPAÑOLA CHEF’S THEATRE ROYAL VICTORIA PARK, BATH · 29-30 AUGUST TATTON PARK • 10-12 JULY

HONEY CAKE WITH POACHED PEAR COMPOTE AND CORIANDER ICE CREAM Serves 6 For the honey cake 140g icing sugar 50g ground almonds 50g plain flour 170g egg whites 100g butter 15g honey 7g baking powder For the coriander ice cream 250ml milk 250ml double cream 100g picked coriander 90g caster sugar 5 egg yolks Coriander cress or sprigs For the poached pear 6 Williams pears 500ml water 200ml white wine 150g caster sugar For the roasted pear puree 6 Williams pears

For the ice cream, blanch the coriander for 30 seconds in boiling water and ice bath before squeezing dry with a jay cloth. Heat the milk and cream gently in a saucepan until simmering While waiting, whisk the yolks and caster sugar until pale. Pour the heated cream and milk over the yolks and sugar and whisk before adding back to the pan.

Whisk on a low heat until the custard coats the back of a spoon. Leave to cool before adding the blanched coriander.

Blitz until smooth and transfer to an ice cream machine.

For the honey cake, brown the butter by heating and whisking until brown flecks appear (beurre noisette). Transfer to a cool saucepan and set aside until cool.

Preheat the oven to 160ºC. Mix the dry ingredients together to combine. Whisk in the egg whites and honey before adding the cooled brown butter. Mix to combine into a batter.

STEVEN EDWARDS is Chef-Patron of .etch.

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Split the mix into muffin moulds (about 75g in each one). Cook at 160ºC for 25-30

minutes until golden and cooked. Leave to cool.

For the roasted pear puree, cut the pears in to quarters and roast at 180ºC for 45 minutes until dark brown and sticky. Blitz in to a puree before passing off through a fine sieve.

For the poached pears, heat the sugar, water and wine. Peel the pears before adding to the liquor. Gently poachat about 95ºC for 1 hour until tender.

Remove from the heat to cool before dicing and mixing with the roasted pear puree, 1 part puree to 2 parts diced pears.

Finish the honey cake by cutting out the middle of the cake with a circular cutter.

Save the cake middle and break down in to breadcrumbs before baking at 160ºC for 5-10 minutes to create a honey cake crumb.

To plate up, gently reheat the honey cake in the oven and the compote in a saucepan. Fill the honey cake with the compote and add the crumb over the top.Add a scoop of coriander ice cream before adding the coriander cress.

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FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.

Anikin Ltd t/a KatKin katkin.com For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. KatKin’s Fresh Food is made using 100% human-quality meats, gently cooked, and then frozen for freshness. Recipes are designed by a Board-Certified Vet Nutritionist® to be complete and balanced. All recipes are perfectly portioned for your cat’s daily nutritional needs and delivered to your door.

Antler & Olive antlerandolive.co.uk Antler & Olive is a mobile cocktail bar bringing bold flavours, good vibes and bespoke themed cocktails to every festival and event. Come and find us, sip a little liquid magic, and try your luck with our signature cocktail “Roll the Dice” game.

Araxos LTD araxosfoods.com Cold food, olives, baklava, Turkish delight, cashews and more.

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Auto West London OMODA | JAECOO autowestlondon.co.uk Based in the heart of Chiswick, Auto West London is the flagship showroom for OMODA | JAECOO vehicles. offering futuristic, bold design with your favourite options as standard, all for exceptional value. Come and say hello to our friendly and expert team.

Baked by Felicity instagram.com/_bakedbyfelicity We are ‘Baked by Felicity’, creating highly decorative, delicious bakes. With a 5-star food hygiene rating, we design seasonal and themed treats, from brownie and caramel stuffed Brighton beach huts to a wide variety of sweet options, including vegan options. Based in Midhurst, West Sussex, we’ve also featured at London events and Horsham market, using recyclable packaging and local produce.

Bake Envy instagram.com/bakeenvy The Cart by Bake Envy is bringing a unique, interactive experience to the Foodie Festival, inviting guests to create their own bespoke cakes from a selection of indulgent flavours, fillings and toppings.

Blending creativity with luxury, each cake is crafted on the

spot, delivering a personalised treat that’s as beautiful as it is delicious. Perfect for a cake lover!

Bee’s Beverages Bee’s Beverages is a vibrant mobile cocktail bar bringing the spirit of the Caribbean to every event. Specialising in expertly crafted rum punch, we blend bold flavours, premium ingredients, and tropical flair to create unforgettable drinks. Perfect for parties, weddings, and corporate events, we deliver sunshine in every sip.

Birchall Tea birchalltea.co.uk At Birchall, we are on a mission to share with the world the best tasting, sustainable tea.

The family has been in the tea industry for over 150 years, so we like to think we know a thing or two about tea!

bottle up bottleup.com bottle up offers festival goers a reusable, plant-based bottle which is filled with drinking water sourced from British springs. Additionally, we are offering everyone free water refills from the bottle filling station at our stand. Come and say hi and stay hydrated with bottle up! www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

Brixworth Spirits brixworth.world The Willy Wonkers of the Spirits World are back with new creations to add to our popular 2025 line up which included our much loved Strawberry laces Gin Cocktail, Thai Blue Vodka and Caramel Chocolate Rum. Join us for free samples every day in the Drinks Theatre and at our Spirits bar for discounted shots, liqueurs, long drinks & cocktails.

Caton Rum Punch catonrumpunch.com Caribbean rum punch brought to you by comedian Nathan Caton.

Cherry Tree Preserves @cherrytreepreserves Discover the UK’s most awarded, handmade chutneys, jams, marmalades & curds. We also offer other artisan products, including premium cheeses & crackers.

Our preserves are crafted with care on our salsaaccredited premises, ensuring the highest standards of quality and taste.

Chunkydory Jewellery chunkydory.net Funky fabulous affordable sterling silver, silver/gold plated www.foodiesfestival.com

and stainless steel jewellery. We also have a stunning range of silver spinning/fidget rings! We will be joining you at Foodies Syon Park, St. Albans and Oxford!

Clawson Farm 1912 Artisan Cheese clawsonfarms.co.uk 1912 Artisan Cheese offers a premium retail selection including Great Tasting Artisan Stilton® and Golden Blue. Winning two Great Taste awards in 2023 and 2024, this Stilton® has been crafted with exceptional quality and tradition by our master cheesemakers. Aimed at inspiring creativity in the kitchen, 1912 encourages customers to explore new ways of using Stilton® in recipes, transforming this classic cheese into a versatile ingredient that adds an elevated touch to your everyday dishes. We’re passionate about building a sustainable legacy for the future.

Cocktail Cartel cocktailcartel.co.uk Mancunian drinks legends Cocktail Cartel are bringing their menu of handcrafted cocktails, draught beer, spirits, wine and cider all sourced locally and independently from Manchester. With an entirely

curated menu and drinks all made fresh to order, The Cartel are making huge industry moves, becoming one of the most innovative cocktail bars around. Come and try their signatures, including the fruity and sweet ‘Its Always Sunny in Manchester’ made with the classic combo of vimto and vodka! Or their famous hot honey marg, the ‘Pedro Pazcabel’ as they light up your tastebuds this Foodies Fest their Northern charm is not to be missed!

Cocktails At Home UK cocktailsathomeuk.com Cocktails At Home are a UK leading producer and supplier of premium pre-mixed cocktails.

We offer the largest range of pre-mixed cocktails in the UK. We are a carbon neutral and 5-star Trustpilot rated company and each one of our 55 different cocktails and mocktails are vegan and allergen-free. Most of our cocktails are low calorie too! We quite literally have something for everyone. You’ll only ever find premium branded spirits and real 100% fruit juices not from concentrate (no citric acid replacing real lemon juice here) and despite containing no added preservatives, all of our cocktails have a 12-month shelf-life. foodies 33

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

Costco costco.co.uk Costco is a membership warehouse club, dedicated to bringing our members the best possible prices on quality brand-name merchandise. With hundreds of locations worldwide, Costco provides a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one.

Membership is available to individuals over the age of 18 years who meet the criteria requirements. All memberships include 1 complimentary card for a spouse/partner. Please see a membership representative for more information.

and promotional campaigns.

They offer bespoke service packages for clients and have a presence at major events in the UK.

Django’s Smokehouse djangossmokehouse.co.uk Django’s is a local independent smokehouse based in Didcot, just outside Oxford. We take inspiration from American low & slow BBQ and put our own spin on it, serving slow-smoked meats, homemade sauces and big flavour. Alongside the restaurant, you’ll find us bringing our food to festivals and events across Oxfordshire.

Drip Drop Bake Stop

creativenaturesuperfoods.co.uk Creative Nature is a multiaward-winning free-from brand, with a beautiful range of home-baking mixes, chocolates and snacks. All products are gluten, dairy, nut and egg free, suitable for vegans and School Safe!

@DripDropBakeStop Drip Drop Bake Stop specialise in a variety of 9 brownies,11 varieties of cookies, old school sprinkle cake, 6 varieties of rocky road, 5 varieties of cookie pies, 2 varieties of farmhouse sausage rolls all home baked with the wow factor. We have attended many shows and we can be viewed on our Facebook & Instagram page - online shop will be coming soon.

Croci Collective

Elia Kalamata

croci.co Croci Collective Ltd is a direct marketing agency specialising in face-to-face, telemarketing,

eliakalamata.com We produce small-batch olive oil and honey from two family farms from the mountains of

Creative Nature

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Kalamata, Greece. Made using traditional methods and natural ingredients, our products reflect the region’s rich landscape and deep-rooted food culture.

From early harvest olives to wildflower honey, we focus on quality, transparency, and great taste — bringing a little piece of southern Greece to every jar.

English Spirit Distllery englishspiritdistillery.com We are an award-winning distillery that produce spirits, liquors from scratch.

Freddie’s Flowers freddiesflowers.com Experience the magic of Freddies Flowers. Fresh stems in bud straight from our growers, delivered to your door, promising long lasting joy with each delivery. Discover a world of floral wonders, with seasonal surprises every time.

From arranging tips to fun floral facts, immerse yourself in the beauty of flowers, one delivery at a time.

Full Circle Healing fullcirclehealing.co.uk/shop Full Circle Healing offers small-batch wellness products designed to support calm, focus, and energy. Our range includes NeurodiversiTEA herbal blends, Cacao, functional www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

mushroom tinctures, all crafted with natural ingredients to nourish the nervous system and support daily rituals of connection, clarity, and wellbeing.

for their London Dry Gin at the San Francisco World Spirits Competition and a Gold Medal for their Single Malt Whisky in the Global World Whisky Masters.

Goldie & Beygz

Istanbul BBQ

goldieandbeygz.co.uk Goldie & Beygz serves freshly baked mini bagels (the “Beygz”) in flavour-packed boxes designed for grabbing, sharing and eating on the move. Expect sweet and savoury drops alongside quality drinks, all wrapped up in a bold, fastmoving street food concept.

istanbulbarbecue.co.uk Istanbul BBQ brings delicious flavors that have been loved for years on the hot streets of Istanbul to London. Classic kebabs such as chicken shish and lamb shish. Experience the modern interpretation of Istanbul’s traditional flavors!

Happy Dumpling 365 happydumpling365.co.uk We specialise in traditional Chinese cuisine, using a 100-yearold family recipe. Our menu centres around homemade dumplings, but we also offer bao buns, crispy spring rolls, traditionally Chinese crepes and bubble tea, providing a taste of classic flavours at every event.

Henstone Distillery henstonedistillery.com Henstone Distillery is a family business based in North Shropshire and was established in 2016 with production starting in 2017. Their sprits have won some amazing awards including Double Gold and Best of Class www.foodiesfestival.com

Korean Corn Dog @greenwich_corndog Our Korean corn dogs blend traditional flavors with a modern twist, featuring fillings like pork sausage and mozzarella. Coated in sweet batter and crispy panko breadcrumbs, they offer a delightful crunch and fluffy interior. You can customize with various dipping sauces from non-spicy ketchup to super spicy Korean buldak sauce; making these sweet and savoury treats a fun and affordable favourite.

La Terra Bakery @laterrauk La Terra is a home-based haven for gourmet indulgence.

With a passion for artisanal

baking and an eye for detail, we specialise in crafting exquisite New York-style cookies, rich, velvety brownies, luxurious milk cakes, and bespoke celebration cakes. Every creation is thoughtfully handmade in small batches, using only the finest ingredients to ensure exceptional flavour and quality.

La Terra brings elegance, warmth, and a touch of decadence to every treat.

Lomond 3D instagram.com/lomond3d Their impressive range features UKCA tested Flexi toys and enchanting crystal dragons, ensuring complete peace of mind for families. Beyond toys, they offer practical, durable essentials like sleek phone stands, game controller stands, and unique homeware. Each piece blends environmental responsibility with rigorous safety standards.

Lovely Bees & Tings instagram.com/mcrlovelybees Unique handcrafted rustic art, with pops of colour. Inspired by nature, animals and our travels.

Suitable for indoor or outdoor.

Milly’s Patisserie millyspatisserie.co.uk Milly’s Patisserie is a florist café based in Potters Bar, best foodies 35

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

known for our handcrafted macarons. We combine beautiful blooms with delicate pastries to create a unique floral-inspired experience. We’re a local, family-run café where you can enjoy a luxurious experience of afternoon tea, brunch and sweet treats.

Head to our Artisan Stall at St Albans Foodies Festival, where you can enjoy our signature gluten-free macarons and freshly filled cannoli’s, available on the go or as beautiful gift boxes.

Nana Rose nanaroserumpunch.com Dive into paradise with Nana Rose’s rum punch!

Each sip is a tropical escape, blending rich flavours and a splash of sunshine. Perfect for sunny days or cosy nights. Treat yourself and get a taste of bliss. At Nana Rose Rum Punch, we’re thrilled to bring you a taste of paradise no matter where in the world you are. Our expertly crafted rum punch is ideal to be enjoyed on its own, with or without ice. Our blend gives you a smooth, balanced experience without giving up on the richness and complexity of flavour. We use carefully sourced ingredients to ensure a perfect flavour.

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Natural Animal Nutrition Limited

ORENJI CREATIVE COMPANY LTD

naturalanimalnutrition.com Your dogs will love our selection of natural treats. If you care about your own diet then check out our amazing natural offerings for your pooches. Using human grade ingredients we offer a range of dried and frozen treats and meals which not only taste great but also support health and wellbeing.

instagram.com/tenneruk TENNER is a flexible food retail and market vendor offering a diverse range of cuisines, including Japanese, Chinese, and Hong Kong-style street food. We specialise in adapting our menu to suit different events, delivering high-quality, authentic flavours.

Nine Oaks

POLAR

nine-oaks.co.uk Celebrating the quality and diversity of English wine, the Nine Oaks bar at Winchester will showcase a carefully curated selection of small-batch, estate-grown still and sparkling wines produced in the heart of the English countryside.

From crisp, aromatic whites and elegant rosés to awardworthy sparkling wines, visitors will have the opportunity to explore the character and craftsmanship that define England’s thriving wine scene.

polar-spirit.com POLAR is a fresh and delicious peppermint liqueur perfect for drinking neat or in unique and refreshing cocktails.

It’s gluten free, vegan and naturally flavoured. Come visit us at Syon Park to sample POLAR and our delicious summer spritz!

Novelty Catering noveltycatering.com Novelty Catering brings exciting food experiences to events with our unique catering units. We offer a fun array of menu options that engage and delight guests while providing exceptional service

Poppys Pineapples @poppyspineapplesevents A fun and funky cocktail bar selling fresh fruit cocktails, mocktails and healthy smoothies all served in real pineapples and watermelons. As well as fresh pineapples chunks. We have a wide variety of drinks so there is something for everyone!

Purbeck Ice Cream purbeckicecream.co.uk We make real dairy ice cream, fruit sorbets and plant based www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

alternatives. Always egg, nut and gluten free, made here on our farm in Dorset. We are a family owned business, established in 1988. Our team believe in, and are dedicated to the production, friendly and efficient customer service, and delivering the very best real dairy ice cream. We strive to bring the ultimate consumer enjoyment and satisfaction for you.

Rethink Food rethinkfood.co.uk Rethink Food is an awardwinning nonprofit creating a future of Healthy People and a Healthy Planet. Recognised as a UK Top 100 social enterprise (2025), it tackles food insecurity through education, surplus food redistribution, and the National School Pantry Network, helping schools ensure every child can learn, thrive, and eat with dignity.

Rice & Ember instagram.com/riceandember/ Born from a 20-year family tradition and a lifelong dream, Rice & Ember brings the vibrant spirit of Spain to the festival stage. Inspired by my father’s recipes from his hometown of Madrid, our signature paella is crafted with fresh, healthy ingredients. We believe festival food should be soulwww.foodiesfestival.com

satisfying and full of heart.

Let the rich, aromatic flavours of our paellas elevate your experience. Vibrant. Delicious.

Unforgettable.

Sally’s Baked With Love sallysbakedwithlove.com Whether you are looking for a timeless classic cheesecake or a completely unique flavour combination, I am dedicated to bringing you a little piece of happiness, one spoonful at a time. Please come and visit my stand at the Foodies Festival to sample my bakes and see for yourself why every order really is baked with love.

SB Sauce instagram.com/sb.sauce Created in 2025, SB Sauce is a small ‘one man band’ chilli sauce business. SB’s chilli sauce is lacto-fermented, paired with organic ingredients to develop a deep, rounded, umami-rich profile with layers of heat, sweetness, acidity, funk, and smoke.

Sean the Chef seanthechef.shop Sean The Chef is a sweet treat bakery based in Shepton Mallet. Offering a wide range of traybakes including brownies, blondies, shortbread, cookie pies, stuffed cookies as

well as Gluten Free options and Dairy Free/Vegan bakes. They also have an online shop and offer a next day postal delivery service on his website. Sean The Chef - The Freshest Bakes In The Game.

Sipsmith sipsmith.com The pioneers of the gin movement will be showcasing their top-quality gin.

Sloshies @sloshies.uk SLOSHIES are bringing the freshest frozen cocktails to Foodies Festival! On the menu, we’ve got Frozen Margaritas, Pornstar Martinis, and Strawberry Woo Woos — the ultimate refreshment for hot summer days. For those under 18, non-drinkers, and designated drivers, we also offer non-alcoholic Pornstar Martinis, so everyone can enjoy a taste of summer!

Come and grab a SLOSHIE!

Slow Sip Tea slowsiptea.com Slow Sip Tea is all about slowing down, connection, and conscious living. We craft delicious, functional tea blends using 100% natural ingredients, zero additives.

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FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

sleep and digestion, each blend supports your wellbeing.

Slow down, sip, and feel the difference - why not come by for a taster!

Soho Street Cocktails sohostreetcocktails.com No spills, no stress, just expertly crafted cocktails ready when you are. From casual gettogethers to special occasions, enjoy flawless flavour without the effort. Soho Street cocktails creates classic cocktails the way they were intended.

Following the recipes from the geniuses who invented them.

Coming in a 1.5l box. All you have to do is POUR, SHAKE & SERVE!

Sol n Shine Coffee instagram.com/solnshinecoffee Bright, feel good, and 100% gluten free, our coffee trailer is all about beautifully crafted coffee and irresistible sweet treats. We serve barista made coffee alongside rich brownies and indulgent brookies, all gluten free, and all full of flavour. The perfect place to grab great coffee and a sweet treat at the Festival!

STK69 LTD stk69.com Handmade Natural Stone Jewellery 38 foodies

The Hospice Lottery Partnership hospicelottery.org.uk The Hospice Lottery Partnership was formed in 1997 with the purpose of raising funds for our partner charities who care for people in their community when they need it most, via a weekly lottery and seasonal Superdraw Raffles.

The Macaroom instagram.com/the.macaroom

The Pakora Bar thepakorabar.co.uk The Pakora Bar is run by 3 brothers, using their mother’s recipes, offering a fusion of traditional and contemporary flavours inspired by Punjabi cuisine. With a focus on community and personal touch, the family invests their heart and soul into the business.

The Veil Speakeasy theveilspeakeasy.co.uk The Veil Speakeasy crafts smallbatch bottled cocktails inspired

by Prohibition-era elegance.

Blending premium spirits with bold, modern flavors, each bottle delivers a refined bar experience anywhere. Enjoy more for less with 20% off when you buy six bottles—mix and match your favorites to create the perfect personalized cocktail collection.

The Whisking Angel thewhiskingangel.co.uk Welcome to The Whisking Angel, the home bakery that’s backing up a storm with delicious treats!

We specialize in creating delicious, unique, and healthy baked goods such as cakes, cookies, and brownies. We use only the freshest ingredients and make sure each product is made with the utmost care.

We take pride in our work and ensure that each product is made with the highest quality and care.

Tims Dairy timsdairy.co.uk The Timotheou family has been crafting award-winning Greek Family yogurts and kefirs in the Chilterns since 1949. Affectionately known as Tims, our products are made using only the finest natural ingredients — never anything artificial. Packed with gutfriendly bio-live cultures, we invite you to visit our stand, taste the difference, and Discover Delicious!

TLC Bakes facebook.com/p/TLCBakes-61584701492447 TLC Bakes creates homemade, small batch bakes ranging from fudgy brownies to fruity cakes.

Based in Southampton, we offer www.foodiesfestival.com

FOODIES FESTIVAL EXHIBITORS TATTON PARK • 10-12 JULY

delicious treats with a focus on flavour, quality and indulgence.

We also offer Gluten Free, Vegan and Dairy Free options!

Vibrant Forest vibrantforest.co.uk Discover bold, flavour-packed craft beers brewed with passion and creativity in the New Forest. Proudly 100% vegan, unfiltered, and naturally crafted, our beers are made to be as pure and vibrant as possible. From crisp lagers and classic bitters to modern pale ales, everything we make comes from a small, passionate team dedicated to great beer.

Vorwerk UK vorwerk.comgb/en/c/home The new Thermomix® TM7 takes cooking to the next level with smart tech and elegant design. A stunning 10-inch multi-touch display that makes manual and Guided Cooking a completely new experience.

With new modes and so silent, you’ll wonder if it’s even on.

The TM7 makes cooking quick, simple and fun. Combining intelligent technology, versatile cooking modes and solid craftsmanship in a compact package, the TM7 is a kitchen appliance like no other. Use it to create healthy, delicious meals from scratch for you and a table full of guests www.foodiesfestival.com

in no time. And the best part, TM7 gets better and better all by itself.

Wine That’s Fruit winethatsfruit.com Wine That’s Fruit makes bright, juicy fruit wines from real British apples, strawberries, raspberries and blackcurrants never grapes. Every can tastes clean, refreshing and true to the fruit. They’re vegan, gluten‑free and sulphite‑free, so easy to enjoy. If you want something modern, fruity and a bit different, this is a great place to start.

social enterprise (2025), it tackles food insecurity through education, surplus food redistribution, and the National School Pantry Network, helping schools ensure every child can learn, thrive, and eat with dignity.

Winton Brewery wintonbrewery.com Meet Rosie, our beautifully restored 1972 Citroën H‑Van, pouring cold, fresh Winton Brewery draught beer and serving locally curated spirits to thirsty Foodies all weekend. Our beers are created with passion and driven by excellence. We’re East Lothian’s award‑winning craft brewery, brewing beer with personality and a range to suit every palate. If you like what you taste, continue the full Winton Brewery experience at our bars: The Rusty Seagull (Portobello), The Haddy Tap (Haddington), and The Station Yard (Dunbar).future of Healthy People and a Healthy Planet.

Recognised as a UK Top 100 foodies 39