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9–10 June 2018
Welcome to the guide for the 2018 Towcester Food Festival. This will be our fifth year – blimey, where does the time go! If you came in that first year, then you will have noticed some changes over time – for instance the free family circus which provides such a colourful centrepiece for the festival, the Foodies Lounge with free talks from local producers and the 185 Watling Street cocktail masterclasses which proved such a hit last year. And of course, the whole show has got bigger! We always try to add a little something new each year and this year is no exception. I’m thrilled to say that Brackley’s Great Central Big Band will be performing hits from the classic era of swing at the festival on June 9 and 10. If you’ve never heard them before, then you’re in for a treat. I was smitten when I heard them play for the first time in a fundraiser for the village church. With a 14-stong brass section, golden vocals and a thrilling drum solos, they are simply dynamite. They will play at lunchtime on both days of the festival and augment a wonderful line-up on live music on the lawns, which includes jazz, blues, roots and acoustic, and a performance on Saturday by the wonderful Towcester Rock Choir. The food festival really is a place you can sit back and relax, and forget the cares of the world for a while as you soak up the atmosphere over something good to eat and glass of something cold. Along with the 185 Watling Street cocktail masterclasses, David Baker’s steak school is back by popular demand. If you missed out last year, then make sure you catch David this time round. His talk is fascinating.
As ever, I would like to say a huge thank you to everyone who comes to the festival. It is fantastic so many of you support small, artisan food and drink producers. Thank you also to our wonderful band of volunteers, without whom, it simply would not be possible to put on this festival. Having launched in 2014, Towcester Food Festival is now established as one of the best food festivals in the country and on the back of its success, we launched the Northampton Winter Food Festival in 2016, offering a chance to stock up on your favourite goodies before Christmas. Between them, the events have raised almost £5,000 for good causes locally and we once again gave nearly £500 to help the Northamptonshire Association for the Blind last year. We are very grateful to South Northamptonshire Council who support the festival as part of its commitment to encourage tourism and the local economy, to our hosts at Towcester Racecourse and to our patron William Sitwell who freely gives up his time to support the festival. With very best wishes for another great festival, Crispin Slee Founder, Towcester Food Festival.
All of the details for the festival feature in this guide so please keep it to hand and bring it with you on the day. It includes a map to help you find your way around. Things can change of course so do keep an eye on our website at towcesterfoodfestival.co.uk All the favourites are back – the circus, kids cookery classes, the chef demo stage and the free wine and gin tasting sessions. To help keep the kids entertained, we’ve added a story-telling tent where you can hear our patron William Sitwell and me read our favourites children’s stories.
Contents Eat, drink and have fun!.............................. 10
Cocktail classes............................................ 30
What’s on........................................................ 12
Become a festival maker............................. 18
Foodies lounge............................................. 42
Da-Hae: Queen of Korean Cuisine........... 20
Festival map.................................................. 46
Da-Hae’s Spicy Pork Ribs.............................22
Wine and gin tastings................................. 48
Kids cookery classes..................................... 26
The Terroir of Blisworth................................52
Steak school.................................................. 28
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ABOUT THE FESTIVAL
Eat, drink and have fun! At its heart, Towcester Food Festival remains a celebration of artisan food and drink but over time it has come to be much more than that. It is a chance to kick back and relax, enjoy the company of friends and family, have fun and do something stimulating with the kids. It is a great day out; the perfect place to unwind, either while sauntering among the stalls, seeking something sumptuous or soaking up the atmosphere on one of our live music lawns. The festival nestles in the beautiful parkland setting of Towcester Racecourse, resting between the boughs of ancient oak trees and angular architecture of the modern stands.
The racecourse is the perfect venue for the festival, with fantastic facilities, ample free parking and wonderful views over Towcester and surrounding countryside. If you are a regular, then good on yer, as Masterchef’s John Torode might say, but if you haven’t been for a while, now is the time to reacquaint yourself with South Northamptonshire’s biggest food and drink extravaganza. Among the attractions this year are 100 or more food and drink stalls that throng the marquees, the open air street food market, free family circus,
On the chef demo stage we have a first. We welcome Da-Hae West, the go-to girl for Korean cooking in the UK who will share her tips and knowledge of the cuisine of motherland. Read about Da-Hae’s culinary journey on page 20. As ever, we have an amazing array of artisan producers, from Northamptonshire and further afield, including award winning local cheese, ale and cider, while the street food market offer flavours from around the world. If you’re bringing the kids, they can spend time in the family circus; take a turn on the bouncy castle; get their faces painted; enjoy some story-telling or take part in one of the cookery classes. The exhibitors who are coming to the festival are listed at the back of this guide on pages 54-65. You will find them all located in the marquees and covered stalls which surround the top and bottom lawns behind the two stands. If you need help finding your way around, please ask one of our wonderful volunteers, who are on hand to help and make your visit a memorable one. There is also an illustrated map in this programme.
Buying your tickets in advance saves you money. Please go to www.towcesterfoodfestival.co.uk to find the link. Tickets are £6 in advance for adults, with no booking fee, or £8 on the day.
Towcester Racecourse has lots of free parking. Your car will be quite literally right on the doorstep so you can come and go to stow your purchases if you wish. The entrance to the main car park is at the rear of the racecourse, accessed via the Shutlanger Road. There will be road signs directing you to the venue and marshalls will be on hand to direct you to your parking place. The gates on the A5 will be shut.
ABOUT THE FESTIVAL
live music lawns, free wine and gin tastings, foodie talks, kids cookery classes and the chef demonstrations.
There will be disabled parking and a disabled dropoff beside the pedestrian entrance. The full address is: Towcester Racecourse, London Road, Towcester, NN12 6LB.
Towcester Food Festival is open from 10am to 6pm on Saturday June 9 and 10am to 5pm on Sunday June 10.
Masterchef judge and food critic William Sitwell is Patron of Towcester Food Festival. William will tour the stalls on Saturday seeking out the best local producers.
Because they have greyhound racing at the racecourse over the weekend, we are unable to accommodate dogs, except assistance dogs, at any stage during the festival. Sorry.
Children aged 10 to 17 are £3. Children under 10 are free. A family ticket for two adults and up to three children bought in advance is £16. On the day, a family ticket is £20. You can also buy tickets online for the cocktail masterclasses and the kids cookery classes.
What’s on? Live music
Cookery classes for children
They practice just down the road in Brackley and will perform on both days of the festival. Whatever you do, don’t miss them! Catch them near the open air street food market around luncthime.
The classes run for 30 minutes and cost £5. They are suitable for children aged three and above. Under fives require supervision and please can you advise if your child has any food allergies. For timing and tickets, please visit: towcesterfoodfestival.co.uk and go to the Cookery for Kids page.
We have a fabulous line-up of live music this year. On both days of the festival, the Great Central Big Band will be pumping out hits from the classic era of swing. With velvet-smooth vocals, thrilling drum solos and a 14-strong brass section, these guys and gals are the bees’ knees.
On our live music lawns we have a little something for everyone - a mix of jazz, blues, roots and acoustic. And as if that isn’t enough, Towcester Rock Choir will be back on Saturday afternoon, mashing up big rock ballads with vocal harmony.
The renowned Panic Family Circus will be back at Towcester Food Festival this year. It’s great entertainment for kids – big and small! – and everything is free! Professor Panic and his team will be putting on clown shows, Punch and Judy shows and storytelling sessions. There’s also a chance to learn how to walk a tightrope (at low level of course), ride a unicycle, twirl a hoola-hoop and make giant bubbles. Panic Circus will be open throughout both days. Look out for the stilt-walkers. Timings of the shows will be on blackboards outside big top.
New for 2018, Usborne Books will host a story-telling tent at the festival, with stories for little ones on the hour from 11am to 4pm. Among the story-tellers will be our patron William Sitwell, the renown food critic and Masterchef judge, and festival founder Crispin Slee.
The kids cookery classes will run over both days and will be led by Rachel Wilson from Cookery Doodle Doo in Silverstone. There are two different sessions and kids can learn how to make either beach bowls or bug bites!
Other things for kids
As well as cookery classes and the free family circus, there will be face-painting and a bouncy castle suitable for small children. Small children will also be able to collect a ‘Bizzi’ bag, courtesy of the generous people at Towcesterbased business Crafti’s, run by Suzanne and Michael Halpin. It includes colouring, crayons and stickers.
185 Watling Street cocktail masterclasses
Learn how to shake like a pro with the mixology team from 185 Watling Street in Towcester. You get to make two cocktails – one to drink in class and the other to take away. It’s a recipe for great fun with a couple of friends. See page 30 for more details.
We are hosting a series of talks from local food heroes on subjects from chocolate to cheesemaking. These talks are free and take place throughout each day. Just pull up a seat and enjoy. If you’re lucky, you might even get some free samples! See page 42 for timings and speakers.
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WHAT’S WHAT’S ON? ON?
What’s on? Steak school
Award-winning butcher David Baker will run a Steak School in the Foodies Lounge on both days. David will dissect the part of the beast that contains four of the best known steaks and explain how each gets its characteristic texture and flavour. See page 28 for more details.
Food and drink
There are more than 100 food, drink and craft stalls. Meet the artisan makers and sample their fare. Our street food market has flavours from around the world – from South Africa to Spain – and the coolest street food vans in the neighbourhood.
The free tasting sessions go down a storm every year. Supported by Catchpole Cellars and Warner Edwards, they will be back in 2018. They run during each day of the festival and take place in the tasting marquee, located by the family circus. Dennis Kingshott from Catchpole Cellars will host the free wine tasting sessions. He will introduce you to some perfect wines for al-fresco dining this summer. Warner Edwards, Northamptonshire’s award winning gin distillery, will host the gin talks. They will reveal the secrets of gin making and offer some free tasters from the Warner Edwards range. For more details about the free tasting sessions, see page 48.
There’s no need to book as it’s first come first served but do get there early as numbers are limited to just 40. The tasting sessions will take place at the following times on both days of the festival 11.30am – Wine 12.30pm – Gin 13.30pm – Wine 14.30pm – Gin 15.30pm - Wine
As ever, we’ve got some fabulous chefs on the chef demo stage. They’ll be sharing their skills throughout the weekend. The demonstrations take place hourly, from 11.30am on Saturday and noon on Sunday, and are free. There’s no need to book just turn up and bag a spot in the marquee. All the chefs will wear microphones and the demonstrations will be streamed live on large TV screens so that you can see every detail of their art. Learn from the experts as they share hints and tips about everything from baking to the best pub grub. For the full line-up, please see Pages 32-37.
Keep up to date via the Website
Check our website for updates and news about the festival: towcesterfoodfestival.co.uk
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BECOME AFESTIVAL FESTIVALMAKERS MAKER!
Become a Festival Maker! Your local food festival needs you! We are seeking volunteers to join the wonderful band of Festival Makers who help run the event. You need only give up a few hours over the weekend of the festival and as a thank you we’ll give you free tickets and a meal ticket. In the vein of Olympic ‘Gamesmakers’, our Festival Makers play a key role. They are the smiling face of the festival, helping to greet and guide visitors and make their visit as enjoyable and memorable as possible. The volunteers come from all walks of life, span a range of ages and many return each year - over time they have become a festival family. Festival maker Chris McIlroy, who lives in Yardley Gobion, signed up in the first year and has been back ever since. She said: “I like food and the festival is local so it was perfect for me. “What is nice is that, having been there from the start, I have got to know all the producers. You get to feel like they are your friends. It’s nice to see them every year and catch up with their news.” We’re always looking for new recruits so if you want to join in, there’s still plenty of time. Please email our festival manager Louise Ward: louise@ towcesterfoodfestival.co.uk Louise was our first ever volunteer and she was so great, we gave her a job! As well as the pleasure of being involved, Festival Makers get two free tickets to the festival, a free food voucher and a branded ‘Festival Maker’ T-shirt.
One of our most dedicated volunteers is Tom Findell. Tom works cooped-up in a busy emergency control room but for two days of year, Towcester Racecourse is his open-air playground. Tom said: “It’s a pleasure helping out at the food festival. It’s such a great local event. It’s two days where I can get out in the sun, meet some great friendly people and generally have an enjoyable time. It’s great to feel valued and part of something Towcester can really be proud of!” Crispin Slee, founder of the festival, said: “Our Festival Makers are fantastic. People are always so complimentary about them. We simply couldn’t put on the festival without them. Their help is invaluable. “We ask our volunteers to do either a morning or afternoon session at the festival but some love it so much, they give up their whole weekend. Please help if you can.” In recent years, Silverstone UTC have also become involved. Crispin added: “We offer the sutdents an opportunity to take part in the festival so they can have some hands-on experience of being involved with the running of an event. “It’s great to see them rolling up their sleeves and getting stuck in. They really flourish in the environment of a live event.”
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DA-HAE WEST 20
Chatting to Da-Hae West, makes me feel hungry. Very hungry. It doesn’t help that I’ve skipped lunch to squeeze in a trip to the gym. Da-Hae is the poster girl for Korean cooking in the UK. She has worked behind the scenes helping the likes of Gizzi Erskine and John Torode navigate Korean cooking and like a butterfly, is now emerging into the limelight in her own right. Her book ‘K-Food’ is about to be republished under the more obviously titled Eat Korean. I ask her about the Bulgogi burger, the mouthwatering delight she and her husband made famous on the streets of London via their Korean food truck Busan BBQ. She said: “You find the Bulgogi burger everywhere in Korea. It’s a street food staple but everyone has their own take on it. “We made ours with a rare breed beef patty which was cooked and then dipped in a sweet soy glaze. This glaze is a traditional Korean marinade and it really brings out the beefy flavour so you get a rich umami taste. “Then we topped it with ssamjang mixed with mayonnaise and pickles. Ssamjang is a tangy Korean sauce made soybean paste, chilli paste and sesame oil and works perfectly with meat.
Da-Hae: Queen of Korean cuisine Trips to a Korean superstore miles away in Surrey and returning from visits home to Korea with luggage laden with different ingredients, among them dried anchovies and chilli paste, undoubtedly left an indelible mark. Da-Hae is now established as the go-to-girl for Korean cuisine. When TV chef Gizzi Erskine wanted to discover the nation’s food, she toured the country with Da-Hae as her guide. And when Masterchef celebrity John Torode filmed his Korean Food Tour, Da-Hae helped develop recipes for the show. Her book Eat Korean is packed full of 120 recipes, a mix of traditional recipes that she has always loved and recipes with a fusion feel, ones that her husband Gareth really loves. We are delighted to welcome Da-Hae, who now lives in Milton Keynes with her husband and two year old son, on to the chef demo stage this year. She will feature twice a day, demonstrating how to cook Korean. See the chef demo page for more details.
“It was served in a really good bread roll. As you can imagine, it went down pretty well with our customers.” I can imagine. All too vividly. And while it may not float a vegetarian boat, to any red-blooded meat eater, this sounds like heaven in a bun. Delicately spoken with a quintessential English accent, Da-Hae is, like the recipes she espouses in her book and cookery classes, a fusion of East and West. Her English father met her Korean mother while he was working in Korea. She was born in Busan – hence the name of the street food truck - and when she was three, the family moved back to England. Da-Hae says her mother was a ‘reluctant, but good cook’ who was keen that her daughter understood the language and culture of her motherland and Da-Hae learned to cook at her mother’s apron strings. Back in 1990 – when the family returned to England – olive oil was a relative newcomer to the supermarket shelves. So finding authentic Korean ingredients was a challenge to say the least.
Sticky, Spicy Pork Ribs Here’s a recipe from my new book Eat Korean. These ribs are a tender, juicy, sticky, spicy joy to eat. We’ve even managed to convince our friends to help us move house on the promise of payment by these ribs a few times - they’re that good. If you want to use them as this new form of currency, boil the ribs and then leave them in a ziplock bag full of the sauce the night before, then they’ll just need finishing in your oven as you kick back and enjoy a well-deserved beer.
Preheat the oven to 200C/400F/Gas Mark 6. Put all the rib ingredients in a large stock pot and bring to the boil. Once boiling, reduce to a simmer for 1½ hours. Meanwhile, combine all the sauce ingredients in a bowl and mix.
For the ribs: 500g (1lb) pork spare ribs 50g (2oz) ginger 5 cloves garlic 125ml (4fl oz) light soy sauce
When the ribs are cooked and tender, drain them of all the liquid.
For the sauce
Place the ribs down on the tray and coat with the sauce. Bake in the oven for for 10 minutes.
1 tbsp sesame oil 4 tbsp gochujang (Korean hot pepper paste) 4 tbsp apricot jam 1 tbsp light soy sauce 1 tbsp honey 1 tbsp toasted sesame seeds 1 tbsp white rice vinegar 2 tbsp minced garlic 2 tbsp minced ginger
2 spring onions, finely chopped
Line an oven tray with foil - this will make everything a lot easier to wash up later.
After 10 minutes turn the ribs over coat in sauce again and then put them back in the oven for a further 10 minutes. Take the tray out of the oven and coat all over with the remaining sauce. Grill on high for 2-3 minutes until the sauce is sticky and begins to char. Be careful as the sauce catches quickly - a little bit of char is good, too much will make it bitter.
DA-HAE WEST All images and recipe courtesy of Eat Korean, by Da-Hae West, published by Mitchell Beazley, Â£15. To be released on the 12th July www.octopusbooks.co.uk
Cookery Classes at the Festival Fire your child’s culinary imagination and enjoy a few moments to yourself at the festival by enrolling your offspring in a kids cookery class. The classes are always popular so do book ahead to guarantee a place. This year, there is a choice for them to make either a sweet or savoury creation, entitled ‘beach bowls’ or ‘bug bites’. Beach bowls are a delicious layered dessert, created with fruit and yogurt swirled with sauce, and topped with crushed biscuit and sweet decorations to make the pudding look like a beach scene. Bug bites are picnic perfect snacks, creatively made using a selection of savoury biscuits, cheese, fruit and vegetables to look like ladybirds, snails and butterflies! The cookery classes are run by Rachel Wilson of Cookery Doodle Doo cooking school in south Northants. Rachel is a mum herself and worked in the food industry before launching her own cooking school. She works patiently with the children to nurture and guide them. Her classes are suitable for children aged three and above, although under fives will need to be accompanied please. Both dishes can be taken away and are ready to eat. The classes last for 30 minutes and will run at the following times:
11am, 1pm, 3pm – Beach bowls Noon, 2pm – Bug bites
11am, 1pm, 3pm – Beach bowls Noon, 2pm – Bug bites Tickets are available in advance and on the day. It is advisable to book in advance however. Online bookings will close at 10pm the night before. Bookings can be made on the day up to 15 minutes before the start of the class. To book online, please visit towcesterfoodfestival. co.uk and look for the ‘Cookery for Kids’ page where you will find the link to buy tickets. Cost per session for the children’s classes is £5. Maximum number of 12 per class. When you book, please take care to advise Rachel if your child has any allergies, intolerances or special needs. The classes take place on the second floor of the Grace Stand. (See map.)
Suzanne Kentish photography
The pictures on this page were taken by Suzanne Kentish, who works in and around south Northamptonshire. Suzanne can meet pretty much any brief, but her real specialities are weddings, portraits and commercial photography. You can call Suzanne on 07821 974464 or see more of her photographs online at: www.suzannekentishphotography.co.uk
At Onley Grounds Farm Shop we specialise in all quality meats and artisan foods. The shop features a large butchery and is well known for its award winning Northamptonshire Grain Fed Beef. We supply our quality meats to popular restaurants, hotels and wedding venues locally and our Onley Oak Beef can be found on the menu at Marco Pierre White restaurants on the Cunard cruise liners. Once again, by popular demand, David Baker, our very own farmer/ butcher will be presenting a steak school demonstration on both days of the festival. This provides a fascinating insight for all steak lovers to discover where the cuts of meat come from on the animal and why the characteristics of different steaks vary. It will also be a chance to understand what to look for when selecting your perfect steak. We look forward to seeing you at the demonstration or alternatively visit us on our stand!!
OPENING HOURS Thursday, Friday, Saturday and Sunday 10am until 4pm.
FIND US Located on the A45 between Willoughby and Dunchurch Onley Grounds Equestrian Complex, Onley Grounds Farm, Willoughby, Rugby, Warks CV23 8AJ Tel: 07546 222624
Follow us on facebook @onleygroundsfarmshop for events and news.
www.onleygroundsfarmshop.co.uk email - firstname.lastname@example.org
The School of Steak! The people who got a seat at David Baker’s Steak School last year had a real treat. Well, we’re delighted that David will be back again this year. David is an award-winning butcher who knows a thing or two about meat. His sessions provide a fascinating insight into the anatomy of steak. David is a fourth generation butcher and grew up among livestock on the family farm. During holidays from Harper Adams agricultural college, he rolled up his sleeves to go to work in the family abattoir. He now rears his own cattle at Onley Grounds near Rugby, carefully nurturing the best beasts. His Onley Oak cattle are grain fed on a special home mixed diet, using cereals grown on the farm. David’s beef graces the plates of top London restaurants, famous cruise ships and is served by Michelin-star chefs. He earned a huge accolade in 2016 when he won a Silver Medal at the World Steak Challenge in London, arguably ranking his sirloin as the second best on the planet. No other English producer appeared in the top 30.
David will be sharing his knowledge in his Steak School at this year’s Towcester Food Festival. He will butcher a so-called roasting - the piece of the animal which runs from the fore-rib to the rump and which contains all the best-known steaks - the rib-eye, sirloin, fillet and rump. As he dissects each steak, he will explain what gives the meat its own particular textures and characteristics, and what you should look for when you shop. He said: “People will be surprised to see just how little steak comes from quite a large piece of the animal.” As well as sharing his knowledge, David and wife Lizzy will be selling their beef at the Onley Ground Farm Shop stall at the festival. Do you know what a paddywhack is? No! Well you will find out if you go along to one of David’s sessions which will take place once each day in the Foodies Lounge.
FACEBOOK.COM\JACKSHILLCAFE PLEASE CHECK OUR FACEBOOK PAGE FOR UP-TO-DATE EVENT DETAILS!
JACKS HILL CAFE EEVENTS st: 1955 CALENDAR 2017 SINCE
JULY SUNDAY 2nd
JACKS HILL CAFE A5, WATLING STREET TOWCESTER NN12 8ET 01327 351 350 CMA MEET EVERY MONDAY FROM 6:30PM ALL WELCOME
TRIUMPH MOTORCYCLE DAY - TRIUMPH OWNERS NORTHANTS BRANCH 40TH ANNIVERSARY FROM 10.00am CAFE CHURCH RUN BY CMA/FROM 9.00am BIKE NIGHT/CAFE & BAR OPEN/FROM 6.00pm CLASSIC CAR MEET/ CAFE & BAR OPEN/FROM 5.00pm PRE TON UP PARTY WITH THE FANTOMS FROM 6.00pm OUR TENTH YEAR, TON UP DAY/BIKE SHOW/AUTO JUMBLE/THE RAPIERS CAFE OPEN FROM 7.30am VW BREAKFAST MEETING FROM 9.00am
SUNDAY 2nd FRIDAY 7th FRIDAY 14th SATURDAY 22nd SUNDAY 23rd
JACKS HILL CAFE EVENTS CALENDAR 2017 SUNDAY 30th
June September FEBRUARY AUGUST rd Night from 6pm Everyone welcome Fri 1st 2ndOPEN/FROM Cafe Church with Towcester Branch CMA. FRIDAY 3Bike BIKE NIGHT/CAFE &Sun BAR 6.00pm th 4Cafe BIKE NIGHT/CAFE & BAR OPEN/FROM th Church with Towcester SunFRIDAY 3rd Branch CMA. From 9am 6.00pm SUNDAY 5 th CAFE CHURCH RUN BY CMA/FROM 9.00am SATURDAY E's ON THE HILL – 9.00am – 2.00pm From59am Fri 7th Bike Night from 6pm Everyone welcome SUNDAY 26thth VW BREAKFAST MEETING FROM 9.00am SunSUNDAY 3rd Side-cars/Trikes and 3 Wheeler from 9am RUNFriBY 14thCMA/FROM Classic Cars from 5pm 6 CAFEDay CHURCH 9.00am th Fri 8th Classic Cars from 5pm CLASSIC CAR MEET/CAFE Sun 23rd& BAR Buell Day from 10am 5.00pm FRIDAY 11 OPEN/ FROM SunMARCH 17th Northants V-Twin CustomVW Bike BREAKFAST Day and Auto MEETING Sun 30th FROM VW 9.00am Breakfast Meet from 10am SUNDAY 27th rd FRIDAY 3Jumble. Auto Jumble from BIKE & BAR OPEN/FROM 6.00pm 7am,.NIGHT/CAFE Bike Show SUNDAY 5th 10.30am CAFE CHURCH RUNOctober BY CMA/FROM 9.00am from SEPTEMBER th st 26 VW BREAKFAST MEETING 9.00am SunSUNDAY 24th VW Breakfast Meet from 10am Fri 5th FROM Bike Night from 6pm Everyone welcome FRIDAY 1 BIKE NIGHT/CAFE & BAR OPEN/FROM 6.00pm Cafe Church with Towcester Branch CMA. SUNDAY 3rd CAFE CHURCH RUNSun BY7thCMA/FROM 9.00am APRIL July From 9am FRIDAY 8thnd CLASSIC CAR MEET/ CAFE & BAR OPEN/FROM 5.00pm SunSUNDAY 1st Cafe Branch CMA. VSun VW Breakfast Meet from 10am 210thChurch with Towcester CAFE CHURCH RUN BY28th CMA/FROM 9.00am SUNDAY NORTHANTS TWIN BUELL DAY FROM 11.00am th 28th B5000 Barbers Classics from 11am – 2pm FRIDAY BIKE NIGHT/CAFEMEETING &Sun BAR OPEN/FROM 6.00pm SUNDAY7From 24th 9am VW BREAKFAST FROM 9.00am SunSUNDAY 1st Triumph Day from 10amVINTAGE – 3pm 16th TRUCK MEETING/ ALL DAY/FROM 10.00am nd Fri 6th Bike22 Night from 6pm Everyone November SATURDAY TEAMwelcome REVO TBA OCTOBER th Fri 13th Classic Cars from 5pm VW BREAKFAST MEETING Fri 5th FROM Bike Night from 6pm Everyone welcome st SUNDAY 30 9.00am SUNDAY 1 CAFE CHURCH RUN BY CMA/FROM 9.00am Sat 14th Pre Ton-Up Party with The Outcasts from 6pm Sun 7th Cafe Church with Towcester Branch CMA. From FRIDAY 6th BIKE NIGHT/CAFE & BAR OPEN/FROM 6.00pm SunMAY 15th Ton-Up Day with The Rapiers, Jimmy Jermain 9am th SUNDAY 29 VW BREAKFAST MEETING FROM 9.00am th as Cliff Richard, BikeNIGHT/CAFE show, Auto 28th VWFROM Breakfast Meetpm from 10am FRIDAY 5performing BIKE &Sun BAR OPEN/ 6.00 th Jumble cafe opens at 7.30am Sun 28th B5000 Barbers Classics from 11am – 2pm SUNDAY 7 CAFE CHURCH RUN BY CMA/FROM 9.00am NOVEMBER th Breakfast Meet from 10am ST Sun 29th VW rd FRIDAY 12 1 CLASSIC CAR MEET/CAFE & BAR OPEN/ FROM FRIDAY 3 th BIKE NIGHT/CAFE &December BAR OPEN/FROM 6.00pm 5.00pm th SUNDAY 14 ZEPHYR ANDSICKNESS ZODIAC – MEETING/FROM 10.00am SUNDAY 5 SPORTSTER TIMINGS TBA August Sun 2nd Cafe Church with Towcester Branch CMA. st th SUNDAY 21 NORTHANTS VTWIN BUELL DAY FROM 11.00am SUNDAY 5 CAFE CHURCH RUN BY CMA/FROM 9.00am Fri 3rd Biketh From 9am thNight from 6pm Everyone welcome 28 VW BREAKFAST MEETING FROM 9.00am SUNDAY 12 Church with Towcester REMEMBERANCE SERVICE from 9.30am SunSUNDAY 5th Cafe Branch CMA. Fri 7th Bike Night from 6pm Everyone welcome SUNDAYFrom 26th 9am VW BREAKFAST MEETING FROM 9.00am SunJUNE 5th Suzuki B-King group from 9am nd FRIDAY 2Classic DECEMBER Fri 10th Cars from 5pm BIKE NIGHT/CAFE & BAR OPEN/FROM 6.00pm th RUN&BY CMA/FROM 9.00am FRIDAY 1E’4sts on the Hill from 9am CAFE BIKE CHURCH NIGHT/CAFE BAR OPEN/FROM 6.00pm SunSUNDAY 11th th FRIDAY 9 CAR MEET/CAFE & BAR OPEN/FROM SUNDAY 3rd Breakfast Meet fromCLASSIC CAFE CHURCH RUN BY CMA/FROM 9.00am 5.00pm Sun 26th VW 10am th SUNDAY SUNDAY 1131ST
NORTHANTS V-TWIN ANNUAL CUSTOM BIKE SHOW VW BREAKFAST MEETING FROM 9.00am FROM 12.00 MID-DAY WITH AUTO JUMBLE STARTING AT 7.30am VW BREAKFAST MEETING FROM 9.00am 01327 351
Cocktail anyone? Do you know a Moscow Mule from a Black Russian? Or a Long Island Ice Tea from a Manhattan? Brush up on your cocktails and learn to shake like a pro at one of the 185 Watling Street Cocktail Masterclass at Towcester Food Festival. A new addition last year, the classes proved to be extremely popular. They will again run throughout the festival and last for approximately half an hour. You will be able to learn how to make cocktails under the watchful eye of a professional mixologist. The classes start at 11am and run every hour until 3pm on each day. Tickets cost £10 per person and you will get to make two cocktails. Both are for you to drink - one during the class and the other for you to take away and drink at your leisure.
Crispin Slee, founder of the festival, said: “The cocktail masterclasses were a real hit last year. It’s a great thing to do with a group of friends.” Known for its range of cocktails, 185 Watling Street has established itself as a prime spot for food and drink in Towcester. It offers informal dining in a relaxed environment and as well as cocktails, serves a range of wines, beers and real ales. To buy tickets to the masterclasses, please visit www.towecesterfoodfestival.co.uk and click on the ‘Cocktails’ page where you will find the relevant link. There will be a limit of 20 people per session so please book early to avoid disappointment.
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Opening times Mon – Fri 8.30am – 4.30pm / Sat 9.00am - 4.30 / Sun Brunch 9.30am—1.30pm
CHEF DEMO STAGE
Chef Demo Stage We have a real treat for you on the chef demo stage this year – twice-daily demonstrations of Korean cookery courtesy of up-and-coming chef and food writer Da-Hae West. Da-Hae, who was born in Korea and moved to the UK at the age of three, is the go-to-girl for Korean cooking in the UK. When TV chefs Gizzi Erskine and John Torode wanted to learn about the country’s cooking, they both turned to Da-Hae. Da-Hae will demonstrate how to cook two different Korean dishes on each day of the festival. She will be joined by some wonderful local cooks who will also share their tips and knowledge over the weekend.
The chef demonstrations take place hourly and are free. All the chefs wear microphones and the demonstrations are shown on large TV screens so you can see everything close up. They concentrate on using fresh, seasonal produce to prepare their signature dishes. Simply pull up a chair in the demo tent and enjoy! Katie Johnson from Wot’s Cooking hosts the demo stage. Katie is a farmer turned broadcaster and writer, who worked as a presenter and producer for the BBC for 15 years. The running order for 2018 is:
1.30pm: Anita Chipalkatty
11.30am: Barbara Everest Elsie’s Café in Northampton
More than 15 million tonnes of food is thrown away in the UK every year and one of the items that is most commonly thrown away is bread. Barbara Everest is part of the team at Elsie’s Café in Northampton that are trying to combat food waste. They take food that otherwise would be heading for the incinerator and turn it into tasty, wholesome meals. As one of the chefs at Elsie’s, Barbara helps design the daily menu. She will share her insights and demonstrate ways of cooking with bread that has gone stale. Originally from Yorkshire, Barbara has lived in Northampton for 34 years. She has spent the majority of her life in catering and is the owner of Mama’s Handmade Pasta in the town. Barbara also bakes cakes to order and is a well known figure among the local WI for her talks on how to make pasta by hand. She will be joined on stage by Kate Wills, who describes herself as Barbara’s ‘kitchen skivvy’ and who is also a volunteer at Elsie’s.
12.30pm: Da-Hae West
Cookery writer and author of Eat Korean Da-Hae learned to cook Korean at her mother’s apron strings but it was not until she returned to Korea on her honeymoon, that she was inspired to celebrate the nation’s cuisine. She and husband Gareth ran the famous Busan Korean BBQ street food truck in London and recently moved to Milton Keynes with their young son. Da-Hae is now a celebrated food writer and cook, sharing her love for Korean food at regular classes and via her cookbook, Eat Korean, which is just about to be republished.
Hobby Cooks in Northampton
Anita is a chef, teacher and mother who has a passion for Indian cuisine. She runs ‘Hobby Cooks’ in Northampton, passing on her knowledge of authentic Indian cooking, gathered from both her upbringing and travels as an adult.
CHEF DEMO STAGE
Anita is on a mission to inspire and teach the cooking of practical, interesting and delicious meals using fresh produce. “There is no need for complicated ingredients when you have such great spices for taste and aroma,” she says. Anita will demonstrate two Anglo-Indian dishes Country Captain Chicken Curry and Devil’s Chutney. She said: “Anglo-Indian food is the delicious result of the British Raj in India. Indian Khansamas (cooks) took aspects of British cuisine and amalgamated them with Indian methods of cooking, spices and ingredients, for instance soups tempered with cumin and red chillies, roasts cooked in whole spices like cloves, pepper and cinnamon and croquettes flavored with turmeric and garam masala.” hobbycooks.co.uk
2.30pm: Da-Hae West
Cookery writer and author of Eat Korean
3.30pm: Justin Lefevre The Red Lion in Culworth
Justin has been creating wonderful food for over 25 years, learning his craft at ‘The Wentworth Hotel’ in Aldeburgh before moving on to manage a very successful and popular gastro pub in the county for 10 years, before opening his own establishment at ‘The Red Lion’ in the lovely village of Culworth in 2009. Between them, Justin and his wife Bronni, have developed a substantial loyal following of diners who enjoy his keenly priced contemporary style
South Northamptonshire Visit South Northamptonshire for family fun, leisurely experiences, country escapes, tranquil surroundings and much, much more. From quaint market towns such as Towcester and Brackley to Sulgrave Manor, the ancestral home of George Washington himself; your every desire will be met when planning a trip to the area. South Northamptonshire Council have a wide range of local tourism guides covering everything you would want to explore in the area, including walking, cycling, heritage, where to stay, eating, drinking and more. Explore the many wonders of South Northamptonshire today!
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CHEF DEMO STAGE
Chef Demo Stage food, sourced locally wherever possible and always with attention to freshness and seasonality.
party guests whilst he does the shopping, cooking and cleaning!
Seafood is a favourite at The Red Lion and daily deliveries from Brixham provide plenty of inspiration for the specials board alongside the regular mouthwatering menu. Justin’s keen interest in food extends to keeping his own pigs and chickens, and picking up inspiring ideas from his travels abroad. It’s not all about food though as playing golf and following Formula One racing play a big part of his life too!
He is also a judge at the MK Food and Leisure Awards and devised the menu and cooked at their gala awards ceremony. Away from the stove, he is a keen marathon runner and charity fundraiser. Find him on social media @eatwithspencer
SUNDAY 12pm: Da-Hae West
Cookery writer and author of Eat Korean
2pm: George Spires and Richie Carter Milton Keynes College
1pm: Spencer Ollington Eat With Spencer
Spencer is an award-winning chef with a passion for creating fresh, nutritious dishes and on a mission to make mealtimes tasty again. The Milton Keynes ‘Chef Of The Year’ has spent 23 years working in kitchens, including as Executive Chef at ‘Bistro Live.’ Spencer now runs ‘Eat with Spencer,’ his own business offering bespoke catering for all occasions, corporate events and hospitality, ‘pop up’ restaurants, sports nutrition courses and holidays, and his show stopper fine dining experience which means you can relax and entertain your dinner
Chefs George Spires and Richie Carter are using their experience to help raise the next generation of cooks. The pair both work at Milton Keynes College. George runs The Brasserie at the college, a swish eaterie where students help to design and cook the a la carte menu, using local, seasonal ingredients and traditional techniques with a twist of modern flair. Richie is the catering course team leader and, as well as schooling them in the art of cookery, tutors the trainees on the daily specials which grace the menu. George and Richie will be joined on stage by students Joe Finis and Jake Beeley.
3pm: Da-Hae West
Cookery writer and author of Eat Korean
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Foodies Lounge Welcome to our Foodies Lounge – fun, informative talks about food and drink from some of our local food heroes. The talks are informal and free and if you’re lucky, you might even get a free sample. Be aware though - space is limited and seats are first come first served. All the participants are happy for you to interact and ask questions from the floor, or if you prefer, grab them after the talk to learn more. You can find the Foodies Lounge in the marquee in front of the weighing room, behind the Empress Stand. The talks run for around 15 to 20 minutes. The Foodies Lounge is where you will find David Baker’s Steak School and there are a range of other speakers covering topics as varied as chilli to chocolate. If you like what you see and hear, then all the speakers have stalls at the festival so you can buy their goodies to take home with you.
Our speakers will be: Nenette Scrivener, Nenette’s Chocolates
Nenette is an artisan chocolatier who trained with some of the biggest names in chocolate, including award-winning Swiss chocolatier Carlo Melchior whose chocolates you will find in Fortnam and Masons. She has been making her own chocolate for ten years and combines her tempered chocolate with fresh, seasonal ingredients to create delicious chocolates and truffles, bars and shapes.
Nenette is based just over the county border in a village in South Leicestershire. She will be Talking Chocolate.
David Baker, Onley Grounds Farm Shop David is an award winning butcher and part of a fabled farming family. On each day of the festival, he will run his Steak School in the Foodies Lounge.
As he goes, he will explain what gives each piece of meat its characteristic texture and flavour and tell you what you should be looking for when you shop for beef. David’s sessions are particularly popular so please get there early to bag a seat.
Bob Price, Chillibobs Bob Price is an expert on chilli. He grows 10,000 chilli plants a year, encompassing 45 varieties, on a farm near Newark in Nottinghamshire.
He and son Neal have been selling chilli plants, pods and home-made chutneys and sauces for five years. They sell to the public, sauce manufacturers and use the home-grown chillies in their products. Bob will be Talking Chilli - cooking with them for flavour rather than heat.
Laurence Conisbee, Wharf Distillery
Drinks entrepreneur Laurence began distilling in 2011 – the same year his flagship cider became a CAMRA Champion cider. He started off – naturally – with apple brandy but his still now produces a full pantechnicon of spirits - rum, whisky, even beetroot vodka.
Laurence recently took over Wakefield Estate farm shop in Potterspury where he sells his fine liquor along with a host of other goodies. He is turning the shop into a must for foodies with tastings and popup dining events. Laurence will be Talking Gin, with a talk entitled ‘Naked gin – Secrets of the gin world’. He will touch on the history of gin, describe the varying styles – what makes London Dry different to Plymouth for instance – and explain alternative production methods.
He will butcher a so-called roasting – the part of the beast that runs from the fore-rib to the rump and includes every well-known steak – rib-eye, sirloin, fillet and rump.
Gary Bradshaw, maker of Cobblers Nibble cheese
Gary turned his back on life as a deskbound Mac operator to launch Hamm Tun Fine Foods, the only cheese maker in Northampton.
His first cheese - Cobblers Nibble cheese – quickly became a local legend. It is a hard cheese made traditionally by hand with milk from a Northamptonshire Fresian herd. He has gone on to make a soft cheese Cobblers Nibble Gold, made from pasteurised cows’ milk and washed in Guilsborough Gold beer from Nobby’s brewery in Guilsborough and a Northamptonshire blue. Gary will be Talking Cheese, and providing some free samples.
Timings: Saturday 11am 11.45am 2pm 2.45pm 3.30pm
Nenette Scrivener – Talking Chocolate David Baker – Steak School Bob Price – Talking Chilli Laurence Conisbee – Talking Gin Gary Bradshaw – Talking Cheese
Sunday 11am 11.45am 2pm 2.45pm 3.30pm
Nenette Scrivener – Talking chocolate David Baker – Steak School Bob Price – Talking Chilli Laurence Conisbee – Talking Gin Gary Bradshaw – Talking Cheese
Gun Dog Ales are a craft brewery situated in the Northamptonshire village of Woodford Halse. 9-5pm Monday â€“ Friday 11-3:30pm Saturdays
We do fresh beer to take away... ...and as well as our own range we also have an ever changing selection from around the world!
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Plum Park Farm, Paulerspury Northamptonshire NN12 6LQ
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Free Tasting Sessions Picture this. The sun is shining. There’s a wonderful warmth in the air, swirled by a gentle breeze. You’ve walked the dog, done the gardening and now it’s a time for a reward. Something summery to eat, washed down with a glass of something good, while enjoying the fresh air and the company of friends. But now comes the crunch – what wine will you serve as the perfect accompaniment for your al-fresco dining? Well, we have the perfect solution. We will be running a series of free tasting sessions to show off wines that are super for summer supper, brilliant with a BBQ and fantastic with fish. The wines include delicate fizz, zingy whites, bold reds and a sherry and a port, two out-of-favour drinks that are currently enjoying a renaissance among the foodie cognoscenti. Each session kicks off with a taster of Veuve de Lalande, a sparkling wine from France to match Champagne and the perfect tipple to get the party started. Who doesn’t love bubbles! Dennis Kingshott from Catchpole Cellars will host the free wine tasting sessions. Each wine is from a small, artisan producer, the kind you will be hard pushed to find in a supermarket. The following sessions will take place on both days of the festival:
11.30 – WINES FOR AL FRESCO DINING
Veuve de Lalande Blanc Brut, Loire Valley, France Chateau Haut Pougnan, Bordeaux, France Torrent Bay Pinot Noir, Nelson, New Zealand Marta’s Vinyard Torrontes Reserva, Mendoza, Argentina Catchpole deliver cases by mail order. So if you try something you like, you can arrange for a supply to be delivered after the festival.
GIN TASTING WITH WARNER EDWARDS Gin sales in the UK are sky-rocketing – and show no sign of abating. When Warner Edwards first joined forces with us, they had only just launched their sloe gin. Now, they have an incredible range, including their best selling Rhubarb Gin and their latest remarkable creation, Honeybee Gin, made with honey from Northamptonshire bees.
Veuve de Lalande Blanc Rose, Loire Valley, France Mount Campbell Sauvignon Blanc, Nelson, New Zealand Penhill Staging Post, Nuy Valley, South Africa La Villa Real Moscatel, La Mancha, Spain
The award-winning distillery, based in Harrington in Northamptonshire, will be back in 2018 to host our free gin tasting sessions. They will share their story, tell you about their botanicals and indulge you with some free samples.
13.30 – WINES FOR A BBQ
The talks also take place in the tasting marquee, at 12.30am and 2.30pm on each day and last for 30 minutes. Again, places are limited to 40 people for each session so please get there early to reserve your seat.
Veuve de Lalande Rose Sec, Loire Valley, France Vina Hermosa Rioja Blanco, Rioja, Spain Conradie Cabernet/Pinotage, Nuy Valley, South Africa Pedro Ximenez Pemartin Sherry
15.30 – WINES TO GO WITH FISH
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The Saracen’s Head Hotel
The Saracens Head Hotel offers a charming setting to enjoy English classics perfectly accompanied with a glass of wine, a cask ale or a premium beer such as Greene King IPA. The Saracens Head Hotel can provide for all of your function needs with rooms sizes from 10 to 120 guests.
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We also have a great selection of wines to accompany our ever changing seasonal menu using only the finest ingredients from local suppliers. All prepared by acclaimed chef listed in the Good Food Guide 2018. Whether you want to warm up by the log burner with a pint of real ale, are after a quick lunch or want to try one of our delicious steaks cooked in the Josper we hope to welcome you to our classic, cosy English Pub.
Food served Lunchtime & Evening 28 Wilby Road, Mears Ashby, NN6 0DX T: 01604 812 715 E: email@example.com
The Terroir of Blisworth As Rupert Brooke might have written if he had ever happened across a scrap of land by the Grand Union canal at Blisworth Tunnel: “There is some corner of a foreign field that is for ever . . . . stony.” The field in question, a south facing slope measuring just over an acre, is near the northern entrance to the tunnel and 200 years ago was used as a dumping ground for rubble and ironstone spoil as the canal was carved through the hill. As a result, nothing much grows on it and in an illustration from the time, it is seen as grey, lifeless blot on an otherwise verdant, flourishing, romanticised landscape. Then owned by the Dukes of Grafton, it came into the hands of John Vaughan’s family when his grandfather bought Blisworth House. The house has since been sold but the family kept the land by the canal. After retiring from his full-time job in London, John and his sister Belinda had a light bulb moment during lunch one Sunday and had the idea to plant it as a vineyard. Grapes famously love stony, welldrained soil.
John said: “We got an expert in and he confirmed that the soil – or terroir – was perfect from growing grapes.” With a plan to produce sparkling wine, which is better suited to a cooler, more northerly climate, the siblings planted 1,000 vines, 500 bearing the classic champagne grape pinot noir and another 500 of seyval blanc. While pinot noir can be temperamental, seyval blanc is a robust, hybrid, known for consistently delivering a good harvest, thus providing a vital safety net in terms of production for the fledgling winery. The pair aptly called the new project Stonyfield and in 2013 they harvested enough fruit to make 600 bottles. Northamptonshire’s newest wine maker was born.
The first batch of Stonyfield rosé sparkling was an immediate hit, and won a prestigious gold medal from the Mercian Vineyards Association and was scored at 90 out of 100 by Decanter Magazine. Fast forward to 2015 and the once unloved field delivered a record harvest of over four tonnes of fruit, enough to make 4,000 bottles of the current vintage of white and rosé sparkling, both of which have gone on to win awards. John says: “Our aim was to make a top quality sparkling wine, made in the traditional way, which would compare well with a decent bottle of champagne. The awards tell us we have succeeded in that. “Our wine is at the dry end. It is like a classic brut champagne with slightly floral notes and a distinctive character we ascribe to the minerality from the ironstone in the soil.” Visitors to this year’s Towcester Food Festival will be able to taste this – and buy – Stonyfield sparkling wine for themselves at the stall run by John and Belinda.
Our Exhibitors Food, Drink and Craft Stalls Abraxas
Northants Cookware, utensils, gadgets, ceramics, textiles and small electrical goods
Belinda Clark Gourmet Confectioner Hants Gourmet marshmallows
Bell’s of Northampton
Northampton BBQs, smokers, kitchen utensils and accessories
Kent Singapore-inspired spice blends
Asfordby Hill, Nr Melton Mowbray Savory, fruit and game Melton Mowbray pies
Capon and Harvey
Banbury Liqueurs, rare whiskeys and spirits, mustards and chutneys
Casa das Bolitas
Wantage Freshly baked gluten, wheat and yeast free cheese dough balls
Warwick Artisan biltong and droewors made by hand in the UK
Carlton, Beds Pasteurised semi-soft sheep cheese, pasteurised sheep milk and natural sheep milk
Leicestershire Personal wine tastings
Leek, Staffordshire Outdoor seating
Nottingham Chilli plants, chutneys and relishes
Chiltern Cold Pressed Rapeseed Oil
Wilstone Green, Nr Aylesbury Rapeseed oil, dressings, mayonnaise & BBQ sauces
Northampton Quaint Italian van selling chilled Prosecco and vinofrizzante
Shrewsbury Gourmet sausage rolls
Brixworth, Northampton Award winning wines
Milton Keynes Food display
Oxford Compostable coffee capsules and vitamin drinks
Whittington, Nr Worcester Innovatively flavoured award winning cheeses
Free Me Foods
Warwick Gluten free cakes, bread, pastries and cheesecakes
Tring Unique salamis and air-dried meat
Daily Bread Co-Operative
Bromsgrove Fuffle bars – is it a fudge, or is it a truffle?
Northampton Ethical food co-operative
Stoke Chocolate bars, chocolate lollipops, mallow bars, enrobed fruits and confectionery and handmade truffles.
Milton Keynes Authentic Indian pastes and spice rubs
Shifnal Chocolate teacakes from Germany
Rutland Artisan pork and lamb sausages made from Farmer Lou’s own animals
Cottingham Ice cream made with milk from Northamptonshire goats
Gibson’s Organic Liqueurs
Westwell, Oxon. Raspberry, blackcurrant, elderflower, sloe gin and sloe whisky liqueurs
Green Kitchen Preserves
Northampton Home-made preserves, pickles and chutneys
Herefordshire Artisan cider and perry from Herefordshire’s Golden Valley
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Hamm Tun Fine Foods
Northampton Artisan maker of Cobblers Nibble – the only cheese made in Northampton
Maule Brewing Co
Winwick Local craft cider
Northampton Locally brewed craft lager
Blaby, Leics Chutneys, preserves and condiments
Litchborough Locally brewed cask ale
Herbs and Spices
Okehampton Unique blend of herbs and spices, additive and gluten free
Stoke Mandeville Handmade sweet and savory biscuits
Hounslow Olives, nuts, Turkish delight and baklava
Mum’s Curry Sauces
Northampton Artisan ice cream made with local milk and cream
Ashford Handmade marshmallows, whoopie pies, marshmallow chocolate skewers, nut brittle, honeycomb, fresh lemonade
Healey’s of Winwick
Northampton Curry sauces and Indian chutneys
Uttoxeter Game, exotic meats, steaks, burgers and sausages
Our Exhibitors Neal’s Yard Remedies
Roberts Country Fayre
Towcester Organic health and wellness foods
South Kilworth Artisan chocolates – bars, tablets, shards and lollipops
Stanwick Artisan goats’ cheese
Nip from the Hip
Sittingbourne Mouth-watering fruit liqueurs
Wrexham Award-winning pies from Wales
London Sauces for fish, meat and pasta
Shropshire Interior design and handmade furniture
Onley Grounds Farm Shop
Farndish Artisan cider from Northants
Rugby, Warwickshire Locally reared beef, lamb and pork
Silver Pod Coffee
Oving Dexter Beef
Walsall Barista coffee and tea
Oving, Bucks Grass reared fresh Dexter beef
Shrivenham, Swindon Cold pressed rapeseed oil and salad dressing
Chesham Pimento ginger beer, cocktails and Gallia beers
Queens Park Preserves
Hinckley Handmade jams, preserves and chutneys
Radmore Farm shop Litchborough Mail-order food boxes
Really Awesome Coffee
Banbury Gourmet coffee, tea and cold drinks
Rushden Delicious filled flatbreads inc. gluten free
Blisworth White and rosé sparkling wine made from grapes grown in Blisworth
Sue Gilmour Chocolate
Bromyard Chocolate bars, shards and truffles
Sun and Moon Juice
Hitchin Freshly-made juices, smoothies and blends
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Our Exhibitors Tempting Teas
The Little Garlic Plate
Stoke A range of loose teas – black, green, fruit and herb – and tea accessories
Burton Green, Warwickshire Colourful ceramic dishes for grating ginger and garlic
The Lost Farm
Daventry Macarons, meringues, giant bourbons, decorated biscuit gifts
Rugby Pure bred meat from forgotten breeds
The Lotus Bakery
The Cheesecake Emporium Carnforth Cheesecakes & rocky road bars
The Cocoa Caravan
Luxury hot chocolate, coffee and tea Wolverhampton
The Cotswold Curer
Cirencester Salami, chorizo, pancetta, bresaola
The Good Loaf
Northampton Beautiful, hand-crafted artisan bread and pastries
The Hare in the Sweater
Polebrook Cards, pints, ceramics and embroidery
www.thelostfarm.com Oakham A selection of delicious cakes, tarts and pastries e.g. quiche tartlets, cheese pasties, layer cake slices, vanilla cinnamon buns, meringue kisses, fudge, shortcakes, cookie squares, brownies asnd flapjacks
The Original Olive Oil Company Broughton Olive oil and halloumi cheese
The Pip Stop
Blakesley Real lemonade – freshly squeezed lemon mixed with ice, sugar and water
Thomas Cookie Co
Maidstone Melt in your mouth cookies
Hereford Tigg’s famous dressings, marinades and sauces
Serving up your products to the right customers... The Village Emporium is once again pleased to be publishing the offical guide for
Northampton Winter Food Festival 10-11 November 2018 The festival guides are delivered to local homes and businesses three weeks prior to the event.
Donâ€™t miss a great opportunity to promote your business locally!
Call us for more information or to book on
01788 298050 Northampton Winter Food Festival 20,000 copies â€“ Hand delivered door to door in: Brixworth, Boughton, Chapel Brampton, Church Brampton , Cogenhoe, Duston - Old and New, Earls Barton, Great and Little Houghton, Moulton and Pitsford
thevillageemporiummagazine @EmporiumVillage 61 www.villageemporium.co.ukwww.TowcesterFoodFestival.co.uk
Our Exhibitors Towcester Mill Brewery
Towcester Locally brewed real ale
Harrington, Northants Award-winning artisan gin
Potterspury Ciders, made-wines, liqueurs and spirits
Williams Handbaked Preston Hand baked biscuits
Kent Barista style coffee, speciality teas, hot chocolate
Wiltshire Liqueur Company
Marlborough Original Liqueurs – Sloe gin, damson vodka, wild strawberry and blood orange liqueurs
Portsmouth Handmade cordials, vinegars and dry rubs
Peterborough Authentic Thai cooking sauces, rice and noodles
Street food Baja Cantina
Milton Keynes Mexican street food
Pipewell, Nr Kettering Locally made artisan sausages and succulent smoked meat
Bandit Street Food
Milton Keynes 12 hour smoked and roasted beef brisket, Buttermilk infused Southern fried chicken, 24 hour slow roasted pulled pork, all served in brioche buns or wraps with autumn coleslaw and homemade chilli sauces
Birmingham Churros and chocolate
Hertford Shredded confit duck in ciabatta with baby spinach
illage Emporium Your garden
May/June 2018 The
Delivering local business to local people in Warwickshire and Northamptonshire
Delivering since 2005 Photograph by Barefoot Photographic
www.villageemporium.co.uk • 01788 298 050
Since 2005 we have also produced The Village Emporium magazines, bi-monthly publications, delivering door to door to the following locations. Borders: Ashby St Ledgers, Barby, Birdingbury, Bourton, Braunston, Broadwell, Catthorpe, Cotesbach,Crick, Draycote, Dunchurch, Flecknoe, Frankton, Grandborough, Kilsby, Leamington Hastings, Lilbourne, Long Itchington, Marton, Napton, Onley, Shawell, Stockton, Stretton-onDunsmore, Swinford, Thurlaston, Willoughby, Wolston & Yelvertoft Northants : Brockhall, Bugbrooke, Chapel Brampton, Cold Ashby, Coton, Creaton, East Haddon, Flore, Great Brington, Guilsborough, Harpole, Upper
& Lower Harlestone, Hollowell, Kislingbury, Little Brington, Long Buckby, Naseby, Nobottle, Nether Heyford, Ravensthorpe, Spratton, Thornby, Teeton, Watford, West Haddon, Weedon, Whilton & Winwick Daventry : Ashby Fields, Borough Hill, Lang Farm, London Road, Middlemore, Stefen Hill, St Augustin Way, Timken & The Slade. Villages: Badby, Church Stowe, Charwelton, Dodford, Everdon, Farthingstone, Hellidon, Newnham, Norton, Preston Capes, Staverton, Upper Stowe & Welton
Towcester Food: Abthorpe, Adstone, Alderton ,Astcote, Blakesley, Blisworth, Bradden, Bugbrooke,Cold Higham, Caldecote, Church Stowe, Duncote, Eastcote, Everdon, Farthingstone, Fosters Booth, Grafton Regis, Greens Norton, Grimscote, Hulcote, Litchborough, Maidford,Pattishall, Paulerspury, Plumpton End, Potterspury, Pury End, Roade, Shutlanger, Silverstone, Slapton, Stoke Bruerne, Upper Stowe, Tiffield, Wappenham, Weedon, Weedon Lois, Weston, Whittlebury, Wood Burcote, Woodend, Yardley Gobion
Be seen in 2018
Put your business in front of people who read, keep and value The Village Emporium magazines
Interested? Call us on 01788 298050 www.villageemporium.co.uk
Our Exhibitors Good Times Café
Bletchley Artisan tea and coffee and griddled cheese sandwiches
La Flamenca Churros
Peterborough Award-winning Spanish churros and chocolate
Nicky’s Little Kitchen Hoddesdon, Herts Crepes
Su Casa Cuisine
Oswestry Freshly cooked meat, vegetarian and vegan, gluten free paella, tapas dishes and Spanish Brunch options.
Buckingham Tandoori lamb burgers with raita, Moroccan lamb burgers with chilli jam and halloumi fries.
Leics Gourmet hot wraps
Now Now South African Food Co
Northants Delicious South African curries: Durban Chicken Curry, Bobotie, Cape Malay Vegan Curry, Vetkoek and Bunny Chow
Milton Keynes Gluten free and vegan pakoras, vegan and meat samosas, gluten free, meat and vegan curries and kebabs with delicious home-made toppings.
Beds, Cambs and Northants Wildlife Trust
Promoting local nature reserves, wildlife gardening and the children’s watch club
South Northamptonshire Council Tourism stand with free information about recreation in the district
Made in Northamptonshire
Promoting producers from Northamptonshire
DAIRY FREE - VEGAN BARISTA - LOYALTY SCHEME ORGANIC - CRUELTY FREE - VITAMINS GLUTEN FREE - VEGETARIAN - NATURAL BODYCARE EVENTS - DEMOS - VEGAN - HERBALS MON to FRI : 9am - 5.30pm SAT : 9am - 5pm
SHEAF STREET HEALTH STORE
SHEAF STREET HEALTH STORE 20 SHEAF STREET DAVENTRY NN11 4AB www.TowcesterFoodFestival.co.uk 65
SIMPLY STUNNING PET & COUNTRY PHOTOGRAPHY
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FINAL WHS Towcester Food Guide Ad 04.18 Aw:Layout 1
Winchester House School FOR BOYS AND GIRLS AGED 3 TO 13
Free Taster Mornings Available Minibus routes from Towcester
New initiatives include: no Saturday School & new Mastery Mornings
High Street, Brackley Tel 01280 702483 www.winchester-house.org Pre-prep and preparatory school on the Northamptonshire, Oxfordshire and Buckinghamshire borders