Foodies Festival Clapham Common Showguide 2013

AGA RANGEMASTER CHEFS THEATRE ● BBQ ARENA ● POP UP RESTAURANTS

Clapham CommonJune 7, 8 & 9

Foodies Festival with top chefs

DRINKS THEATRE ● CHILDREN’S COOKERY CLASSES ● ARTISAN FOOD

NEW CAKE & BAKE ANDCHOCOLATE THEATRES

£3

ChefsRECIPESINSIDE

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TOILETS

EXIT

EXIT

Chefs Theatre

Drinks Theatre

Kids Cookery Theatre

Cake & Bake Theatre

Chocolate Theatre

Restaurant Tents

Producers Market

BBQ Arena

City Beach

Bar Bus

VIP Tent

Exhibitors

Street Food Arena

First Aid

Cash Machines

Stage

ENTRANCE

welcome foodies festival

foodies 3

Foodies Festival is here at Clapham Common to celebrate the art of food and drink in style! We have a real treat for you this

weekend, with top chefs such as andrew Mclay of le Caprice, MasterChef champion shelina Permalloo and sean Burbidge of Pétrus in our aga Rangemaster Chefs theatre. Meanwhile, our new Chocolate theatre will have your hearts melting with Fiona sciolti's ethical treats, using hand-picked flowers from her garden. We also have our first Cake and Bake theatre for you to master the art of desserts. Head to the Registration desk to sign up for any of the events. We'd like to extend a massive thank you to Jamie Magazine and aga Rangemaster for their support, along with all the wonderful top chefs who've joined us this weekend. l

Published by theMedia CompanyPublications Ltd21 Royal Circus,edinburgh eH3 6tltel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

coNtRiBUtoRs

shelina PermallooWinner of MasterChef 2012

sean BurbidgeMichelin star Head Chef at Gordon Ramsay’s Pétrus

Rejina sabur-crossFood writer and blogger

ed Bainestop chef, presenter and judge on Britain’s Best dish

Welcome to Foodies

Foodies Festival with top chefs

editoRialEditor sue HitchenDesign angela McKeanSub Editing Caroline WhithamDigital Imaging Malcolm irvingProduction lucy WormellPublishing Assistantamy McGoldricklisa Chanosdanielle BassetteAdvertising DesignCharis stewart

adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew MageeCourtney stiven

with thaNks tooUR sPoNsoRs

Brighton Hove Lawns May 4, 5 & 6 l Tatton Park Cheshire May 17, 18 & 19

Hampton Court Palace May 25, 26 & 27 l London Clapham Common June 7, 8 & 9Bristol Harbourside July 12, 13 & 14 l Edinburgh Inverleith Park august 9, 10 & 11

London Battersea Park august 16, 17 & 18 l Oxford South Park august 24, 25 & 26

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FOODIES FESTIVAL NEWSCLAPHAM COMMON JUNE 7, 8 & 9 2013

Pizza PilgrimsJames and Thom Elliot gave up their ‘proper’ jobs to tour Italy in their Ape three-wheeler-van, meeting passionate food-lovers of all types. Now back in London, these intrepid young men are armed with Napoli knowledge and a van, bringing fi ve-star food to the streets. Their book, “Pizza Pilgrims Cookery: Restaurants from the Backstreets of Italy” was released last month.

The UK’s fi rst barbecue steakhouse, Barbecoa, has incredible food and fi ne ingredients to make a sensory experience

that has to be tasted to be believed. Another amazing restaurant is the Masala Zone, using true Indian ingredients and

spices to create their incredible dishes, and TV chef Ed Baines’ Soho seafood restaurant, Randall & Aubin.

POP UP RESTAURANTS

Jun TanakaJun Tanaka fi rst made his name working as an apprentice under the Roux brothers at Le Gavroche, and his rise has been astronomical since then. Now executive chef of fi ne-dining French establishment Pearl, he will be showcasing the fi nest Mediterranean food, matching them with beautiful wines from around Europe.

Speck Mobile is the brainchild of two Austrians, gloriously obsessed with the vast range of cuisines that Austria has to offer. Brought to the streets of London, you can enjoy delicious, traditional Austrian foods that have developed over generations all weekend.

SPECKOF GOLD

Masterchef 2012 winner Shelina Permalloo will be presenting the Chefs Theatre all weekend, taking you through top chefs’ signature dishes all day. Michelin restaurants showcasing this

weekend include Latymer, recently awarded its second Michelin star, Gordon Ramsay’s Michelin-starred restaurant Pétrus and critically acclaimed Gilgamesh in Camden.

STARS IN THE THEATRE Giggly PigTracy Mackness’ Giggly Pig has gone from strength to strength. Her business is now a true London fi xture, selling sausages made from hand-reared, free range, rare breed saddleback pigs from her own farm. Less well-known is her life before pigs; her book, “Jail Bird: Life and Crimes of an Essex Bad Girl” is out this month, detailing how her young life as a teenage tearaway and gangster’s moll spiralled. But her life has turned around, and you can enjoy The Giggly Pig’s tasty sausages all weekend!

The UK’s fi rst barbecue steakhouse, Barbecoa, has incredible food and fi ne ingredients to make a sensory experience

POP UP RESTAURANTS

fi xture, selling sausages made from

Bird: Life and Crimes of an

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foodies 5

WIN VIP tickets to the new Foodies Festival Feast: the posh picnic in Battersea

Park August 16,17, 18. Enjoy a VIP day out with friends as you picnic in the Park at top pop up restaurants, and enjoy tasty treats from Londons best street food vendors. Sip luxury wines and champagne in the Vineyard; relax on the Foodies Beach with seaside cocktails. Taste real ale, cider and artisan produce on the Foodies Farm. Enjoy live music, BBQ competitions and much, much more!

Enjoy a glass of champagne on us as you enter the festival, and enjoy unlimited access to the VIP

tent, with its very own private bar. Top chefs will create spectacular recipes. Learn the art of luxury truffl e making, creating sushi, incredible baking classes with top tips and even enjoy a champagne masterclass with GMTV’s wine expert Charles Metcalfe.

Your prize is four VIPtickets to Foodies Festival Feastincluding champagne andgoody bags. 20 runners upwill receive day passes forFriday 16th August.

For those not lucky enough to win, please book tickets online at www.foodiesfestival.com or call0844 995 1111. ●

FOODIESFESTIVAL

FEASTBattersea Park

August16th, 17th & 18th

Terms & Conditions: Winner will be drawn at random from all correct entries on June 30th 2013. 1 entry per household. The prize is subject to availability, and may not be combined with any other offer or promotion. No cash alternative is available.

TO ENTERFor your chance towin this great prize, simply answerthe followingquestion:

What is theopening date ofFoodies Festival Feast?Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email [email protected]

WIN

A VIP DAY

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FOODIES FESTIVAL MASTERCLASS NEWS CLAPHAM COMMON JUNE 7, 8 & 9 2013

foodies 7

Cocktails at homeJoin Hendrick’s British Ambassador Duncan McRae on exploration through Gin, its origins and how you can make expensive and tasty tipples from the comfort of your own kitchen – without the need for a mind-boggling myriad of exotic and expensive ingredients. Tasty home-made samples included! In the Drinks Theatre Friday 7th and Saturday 8th at 17:30, Sunday 9th at 16:30.

Wine expert and TV presenter Oz Clarke is bringing his authentic, no-nonsense approach to the Drinks Theatre on Friday. He’ll be discussing the Mediterranean, with samplings of

Bourgogne and Douro wines and many more. Make sure to see Oz in the Drinks Theatre at 12:30 on Friday 7th.

OZ CLARKE

Chocolate TheatreFiona Sciolti’s botanical chocolates are elegantly simple; take the nation’s favourite indulgence and source the ingredients from the local countryside! Come along and see Fiona talk about her beautiful creations, and to ask questions about how she does it. Fiona’s in the Chocolate Theatre every day from 13:15.

Brugal Rum are bringing their Dominican fl air this weekend with their exciting rum and cocktail masterclasses. Be entertained and inspired by the masters!Find Brugal Rum in the Drinks Theatre on Friday 7th at 17:30 and on Sunday 9th at 15:30. Tickets are fi rst come fi rst served.

BRUGAL RUM

Charles Metcalfe Presents…Charles Metcalfe is a fi rm favourite, and is regularly seen on TV presenting food and drink. Co-chairman of the International Wine Challenge, his expertise on wine precedes him. Classes about South African and Centre Loire wines from 13:30 in the Drinks Theatre.

Bourgogne and Douro wines and many more. see Oz in the Drinks Theatre at 12:30 on Friday 7th.

Get kids excited about food with Funky Lunch.

See children discovering new foods and getting

creative. Running from 11am in the Children’s Cookery Theatre. Sign up for tickets at the Registration Desk.

FUNKY LUNCH

LEARN YOUR CRAFTEminent cake designer and sugarcraft expert Lindy Smith is divulging her secrets this weekend in the Cake and Bake Theatre, along with Amber Rose, baker extraordinaire for the rich and famous and Manisha Parmar, star of the BBC’s Great British Bake Off. See them every day in the Cake andBake Theatre.

MASTERCLASS

TICKETSAVAILABLE

THROUGHOUT

THE DAY AT

REGISTRATIONDESK

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FOODIES FESTIVAL RESTAURANTSCLAPHAM COMMON JUNE 7, 8 & 9 2013

foodies 9

RANDALL & AUBINTV presenter and top chef Ed Baines’ restaurant is a brimming seafood restaurant and oyster bar, based in Soho. Belonging to the Sustainable Restaurant Association, Randall & Aubin also paves the way for delicious, succulent, meaty dishes. Enjoy fresh, unprocessed foods sourced from England’s fi nest farms and fi shmongers from one of the nation’s best-loved chefs. Tel: 0207 287 4447Web: randallandaubin.com

BARBECOAFor something completely different, try the UK’s fi rst barbecue stakehouse. Founded by Jamie Oliver, this restaurant celebrates fi re-based cooking using Britain’s fi nest, hand-picked meat. But it’s not just steak; strong, independent fl avours are also combined with pulled pork, lamb skewers and crispy calamari to create a culinary experience that you will not fi nd anywhere else in the country. Tel: 020 3005 8555Web: barbecoa.com

Restaurant Association, Randall & Aubin

MASALA ZONELondon’s best Indian brasserie restaurant will be bringing you traditional, authentic tastes of India this weekend. Sourced from India itself, the ingredients are taken from gourmet homes and bustling street stalls. Namita Panjabi and her sister Camellia have travelled all across India for the best fl avours, aromas, freshly combined spices and complex combinations. Tel: 020 7267 4422Web: masalazone.com

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10 foodies www.foodiesfestival.com

Cooking live at FoodiesMichelin star and top chefs cook favourite recipes in the

Aga Rangemaster Chefs Theatre. Register for free entry at the registration point. Tickets are released throughout the day and subject to availability

FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEclapham common june 7, 8 & 9 2013

ANDREW MCLAYLE CAPRICEAndrew joined the Caprice restaurant group in 2005 as Chef de Partie at J Sheekey and was promoted to Senior Chef de Partie before moving to the newly-opened Scott’s in Mayfair. At the end of 2009, he moved to Le Caprice as Senior Sous Chef and in January 2011 was appointed Head Chef.

Arlington House, Arlington St, London SW1A 1RJtel: 020 7629 2239Web: le-caprice.co.uk

See Andrew in the Chefs Theatre Saturday 8th, 17:00

LE CApRiCE suMMER sALAD With hoNEYED goAt’s CuRD AND shAvED tRuFFLE

Serves 4150g finger carrots8 asparagus spears 100g fresh podded peas100g fresh podded broad beans4 baby globe artichokes150g goat’s curd or soft goat’s cheese 40ml organic honey10g summer truffle20g toasted pine nuts40g pea shoot20g red vein sorrel 5g edible flowerssalt and freshly ground white pepper

For the mimosa dressing200ml virgin olive oiljuice of 1 lemon50ml chardonnay vinegarsalt and white pepper

l For the dressing put all the ingredients in to a jar with a tightly fitting lid and shake well.l Mix the goat’s curd with the honey.l Blanch the carrots, asparagus and broad beans in salted water until tender but not

overcooked and refresh in iced water before draining on kitchen paper.l To serve, put five thumb sized dots of goat’s cheese on each plate, toss the blanched vegetables in the dressing and arrange around the goat’s cheese. Dress the remaining salad leaves in the mimosa and scatter the leaves over the top of the salad. Finish with shaved summer truffle, edible flowers and toasted pine nuts.

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foodies 11www.foodiesfestival.com

REJINA SABUR-CROSSRejina Sabur-Cross is a British-Bengali freelance food writer and blogger living in East London. She has written for various publications including The Guardian, Channel 4 Food, The Evening Standard, The Independent, Olive magazine and Waitrose Kitchen. She writes one of the Top 5 food blogs in the UK. Check her blog for updates on her culinary adventures.

Web: gastrogeek.wordpress.com

See Rejina in the Chefs Theatre Saturday 8th, 11:00

ChICkpEA ANd CElERIAC pANCAkES wIth tOAStEd fEtA ANd AvOCAdO SAlSA

Serves 2For the topping100g feta cheeseolive oil, to drizzle and for frying1 large avocado, chopped6 small vine tomatoes, chopped1 ½ tablespoons chopped freshcoriander leaves1 spring onion, finely choppedsalt1 dessertspoon chives, finely chopped1 very small garlic clove, crushedjuice of ½ lemon

For the pancakes650g peeled celeriac, scrubbed and grated1 red onion, finely diced85g chickpea (gram) flour1 green chilli, finely chopped2 teaspoons cumin seeds1 teaspoon mustard seeds1 teaspoon salt1 teaspoon baking powderknob of butter1 large egg1 tablespoon toasted sunflower seeds

l Preheat the grill to medium.l Place the feta cheese in one piece, in a heatproof, shallow dish and drizzle with a little olive oil.l Brown under the grill for 15-18 minutes

or until wobbly and tanned.l Mash the remaining topping ingredients, except the butter and sunflower seeds, together in a bowl. Crumble in the feta. Set aside.Mix the grated celeriac, red onion, chickpea flour, chilli, cumin, mustard, salt and baking powderfor about 5 minutes to allow everything to combine and swell a little. Crack in the egg and stir

well to form a rich batter.Heat a small omelette pan and add a slick of oil and the butter. Fry the pancakes, twotablespoonfuls of mixture at a time for about 5 minutes on each side. While the remainder are cooking, keep the pancakes warm in a low oven (150˚C/gas mark 2). Serve with lashings of thefeta avocado mix and a sprinkling of toasted sunflower seeds.

QAny cooking disasters?

AI almost grated my fingers off

when making my root vegetable rosti the other day. Ow!



Serves 6

For the dumpster filling1 lobster (around 600g)100g tiger prawns250g salmon (100g for dice, 100g mousse)20ml double cream10g coriander, chopped10g basil, finely chopped15g red chilli, diced10g ginger, finely grated1 lime, juice and zestFor the aromatic lemongrass broth500ml chicken stock1 sliced shallot2 garlic cloves, chopped25g ginger, chopped1 lemon grass5 kaffir lime leaves2 sprigs basil1 tbsp mirin1 packed gyoza wrappers½ bunch spring onionsVegetables for blanching lobster1 onion1 carrot1 celery stick1 white leek2 cloves garlic1 tsp white peppercorns1 tsp coriander seeds1 sprig thyme

l Dice the salmon (reserve 100g of salmon for the filling).l Blend in liquidiser with a pinch of salt, and add the cream. Place in the fridge until needed. l Bring a pan of water to the boil (around 5 litres). Cut the vegetables into large pieces and add.l Cut the lobster through the head, then remove the claws and tail. l Blanch the claws for 4 mins and the tail for 3. Then remove from the pan and allow to cool.l Shell the lobster while it is still warm, place in the fridge to cool down.l Dice the lobster into 2-3 cm cubes, and put in the fridge. l Blanch the prawns in the same pan for 1 minute then dice like the lobster.l Place equal quantities of the lobster, salmon and prawns in a bowl. Season with salt, lime juice and zest, then add the diced chilli, ginger and herbs. l Add the salmon mousse.

l Roll 10g of lobster mix in cling film and poach in boiling water for 2 mins.l Sweat the shallots, garlic and ginger until translucent, add the lime leaves and lemongrass and cook for 2-3 mins. l Add chicken stock and boil. Turn down to a simmer, then add the soy sauce and mirin.l Take off the heat and infuse for 30 mins.l Weigh and roll the lobster mix into 25g balls. Set in the fridge for 1 hour.l Brush the gyoza with water on 1 side, place the lobster ball in the centre and fold to create a half moon. Press down both sides, being careful to remove air pockets. l Pull the end of the wrapper together and stick down.l Steam the dumpling for 3 mins.l Serve 3 dumplings per portion, place in the centre of the bowl, garnish with finely sliced spring onions, then pour over the broth.

TRISTAN FARMERMAZETristan moved south in May 2007 and his enduring working relationship with Gordon Ramsay Holdings began. Tristin has moved Pétrus where he was Senior Sous Chef, and then to Restaurant Gordon Ramsay as Sous Chef. In May 2011 he was appointed Head Chef at Maze.

10-13 Grosvenor Square, London, W1K 6JPTel: 0207 495 2211Web: gordonramsay.com/maze

See Tristan in the Chefs Theatre Friday 7th, 15:00

LobSTER duMpLINgS wITh ARoMATIc LEMoNgRASS bRoTh

Q Any cooking disasters?

AWhen I was 14, I was asked to

pass the chicken stock, so I put the colander down the sink and all the bones and veg left over into a box!



For the dough1kg ‘00’ flour with a high gluten content 2g fresh baker’s yeast 600ml cold water 30g table salt

For the pizza4 x balls of Neapolitan pizza dough1 tin of San Marzano tomatoesa good pinch of sea salt grated Parmesan handful of basil leaves 150g fior di latte cheese (cow’s milk mozzarella), torn into pieces no bigger than a 50p coin extra-virgin olive oil

l Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water

and pour into the middle a little at a time, bringing the walls of the flour in. Once you’ve reached the consistency of custard, add the salt and the rest of the flour until it comes together as a dough. Knead for 10–15 mins.l Cover and leave to rest for 10 mins before kneading again quickly for 10 seconds. Divide the dough into 200g balls and leave to rest overnight or for at least 8 hours in a sealed container, sprinkled with flour and covered in cling film. Leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the diameter that they do initially.

l Take the dough balls and press them out flat to make four 10 inch bases. l Crush the tomatoes by hand. Add a pinch of salt, then blitz with a hand blender until you have a slightly rough texture.l Preheat the grill to its highest setting. Lay a pizza base flat in a dry frying pan that is screaming hot.l Spread a layer of sauce on the base, leaving a gap round the edge. Add Parmesan, basil and a quarter of mozzarella. Drizzle with oil. l After 1–2 mins place under the grill.l Once the crust has taken on some colour, the pizza is ready to go. Eat it fast!

THOM AND JAMES ELLIOTPIZZA PILGRIMSThom and James Elliot quit their desk jobs in 2011 to embark on a 6-week “pizza pilgrimage” in their three-wheeled Piaggio Ape van. They have since been selected as one of the top three pizzas in London by ES magazine and their van has travelled far and wide. They have featured in their own series on the Food Network and their book, “Pizza Pilgrims”, was published by Harper Collins in May 2013. Web: pizzapilgrims.co.uk

See Thom and James in the Chefs Theatre Sunday 9th, 14:00

THE fryINg pAN pIzzA

QWho would you most like to cook

for?

AWe love cooking pizza for

Neapolitans at our stall. Pizza is their city’s pride and joy and it’s great to be able to tell them about our pilgrimage.




300g ‘00’ flour3 medium eggs1tbsp squid ink

For the sauce10g Botargo 10ml olive oil5g garlic, chopped5g chilli, finely chopped50g cherry tomatoes, cut in halves5g flat leaf parsley, chopped

l To make the dough, mix the eggs and ink together in a food processor for 10 seconds. Add the flour and pulse for 15 seconds.l Knead the dough for 10 minutes to form a thick

consistency, adding flour if necessary, then cover and chill for 30 minutes.l Roll out the dough using a pasta machine or rolling pin until very thin.l Fold the dough (making sure there is plenty of flour in-between the layers so it doesn’t stick) then cut to the width desired.l Cook in salted boiling water. l For the sauce, in a round-edged frying pan, add the olive oil, garlic and chilli and cook over a medium to low heat for two minutes.l Add the tomatoes and

cook for a further two minutes, crushing slightly with a back of a fork to release the juices.l Turn up the heat and add the pasta (reserving some of starchy water)l Grate half the Botargo into the pasta and add the parsley.l Mix all together and cook on a medium to low heat for another minute adding a little of the cooking water if to dry.l To serve, pour onto a plate using tongs or a fork and grate the remaining Botargo over the top.

MICHAEL BROWNDAPHNE’SMichael began his kitchen career at the renowned Walnut Tree in Abergavenny, under the tutelage of its founder, Franco Taruschio. In 2001, Michael returned to London taking up a position as Chef de Partie at J Sheekey, and within a year he was promoted to Sous Chef. He remained there for six years, before moving to Le Caprice as Sous Chef. In June 2009, Michael moved to Daphne’s to lead the team as Head Chef.

See Michael in the Chef’s Theatre Sunday 9th, 17:00

112 Draycott Avenue, London, SW3 3AE Tel: 020 7589 4257Web: daphnes-restaurant.co.uk

DApHNE’s tAgLIAtELLE WItH BOtARgA


the aga rangemaster chefs theatre fOODIes festIvalclapham common june 7, 8 & 9 2013


Serves 6

150g tinned cannellini beans100g Parma ham cut into small lardons50ml olive oil1/2 onion finely chopped1 clove garlic 1.3 litres chicken stock (infused for 30mins with the pods of peas)200g fresh peas (whole in the pods)80g fresh broad beans5 asparagus spears cut into 1cm pieces 40g sun-dried tomatoes cut into strips50g broken spaghetti

80g green beans cut into 1cm pieces

Pesto2 bunches basil30g pine nuts1 clove garlic30g grated Parmesan100ml olive oil

l To make the pesto, pick the basil leaves and place in a blender with the garlic, Parmesan and olive oil. Place the pine nuts in a dry frying pan and cook on the gas until golden. Add to the rest of the ingredients, whiz and season to taste.

l Add the olive oil to a pan and gently fry the onion, Parma ham and garlic. Sweat for 5 mins. Strain the chicken stock through a sieve to remove the pods and add to the onion and Parma ham. Bring to the boil, add the spaghetti, cook for 5mins, add the peas, broad beans, asparagus, green beans, tomatoes and cook for 3 mins. Add the cannellini beans.l Finally add 2 tablespoons of pesto. Check the seasoning and serve with grated Parmesan.

Jun TanakaSTREET KITCHENJun Tanaka has over 20 years of experience working in London’s top restaurants. Most recently, he was Executive chef at Pearl restaurant where he established an excellent reputation for modern French cuisine. In May 2011, Jun launched Street Kitchen – an innovative mobile street food business with Mark Jankel. Jun is currently working on his own restaurant project due to open at the beginning of 2014.

See Jun Tanaka in the Chef’s Theatre Friday 7th, 13:00

Summer mineSTrone wiTh Parma ham

QWhat’s your favourite meal?

aMy favourite dishes to cook

and eat are recipes using forgotten cuts of meat like veal cheeks, pork collar, lamb breast and beef featherblade. They have so much more flavour!



For the nahm jim5 long red chillies, seeded and chopped1 red bird’s eye chilli, chopped3 coriander roots2 Thai shallots2 cloves garlic100g caster sugarjuice of 6 limes100ml Thai fish sauce

180g beef fillet1 Thai apple, sliced1 Thai aubergine, sliced3 red cherry tomatoes, halved

6 leaves Thai basil6 leaves fresh mintsmall handful coriander1 iceberg lettuce, quarteredhandful jasmine rice, dry-fried and ground

l For the nahm jim, pound the chillies, coriander roots and garlic in a pestle and mortar until broken down. Add tbsp castle sugar to form a paste. Stir in the lime juice, fish sauce and more sugar to taste.

l For the salad, season the beef fillet and sear in a hot pan on all sides for 5 minutes. Rest for 5 minutes in a warm place before slicing. Place the beef slices in a bowl and mix with 4 tbsp then nahm jim.l Add slices aubergine, shallots, tomatoes and herbs and toss. Place lettuce in a bowl and use a cup for the salad. Spoon over the mixed beef salad and garnish with roasted ground jasmine rice.

IAN PENGELLEYGILGAMESHIan Pengelley is Executive Chef at renowned pan-Asian restaurant Gilgamesh in Camden. Ian is the mastermind behind the delectable menu, serving up a range of dishes from across Asia, including delicious master crafted Sushi and an extensive Dim Sum selection.

Gilgamesh, The Stables Market, Chalk Farm Road, London NW1 8AHTel: 020 7482 5757Web: gilgamesh bar.com

See Ian in the Chefs Theatre Saturday 8th, 13:00

RARE ThAI bEEf sALAd wITh REd NAhm jIm

Q Which celebrity have you cooked

for recently?

ARecent diners include TV

Personality Peter Andre, and rock legend Ronnie Wood.




SHELINA PERMALLOOMASTERCHEF 2012 WINNERSince bowling over the judges to win MasterChef 2012, Shelina has gone from strength to strength. Her first book, ‘Sunshine on a Plate’, inspired by her Mauritian heritage, comes out next month. She has also worked at numerous pop up restaurants, private dining opportunities and has even opened a cookery school in Mauritius.

Web: shelinapermalloo.com

See Shelina in the Chefs Theatre everyday at 12:00

LObStER CuRRy wItH SPICEd PEAS

For the fish stock2 fresh lobstersbunch of coriander stalks 2 banana shallots, peeled and finely diced1 whole head of garlic, chopped in half with skins on 1 thumb of ginger, dicedFor the curry saucevegetable oil – 2 tbsp.2 banana shallots, peeled and finely diced 4 cloves of garlic, finely chopped1 thumb of ginger diced12 curry leaves3 tbsp Mauritian curry powder 4 vine tomatoes, chopped 2 tins coconut cream 1 pint fish stocksea salt & freshly ground black pepper2tbsp coriander stalk finely choppedFor the spiced peasa drizzle of olive oil 2 finely dined shallots3 finely diced garlichalf a thumb of grated ginger3 tsp cumin seeds1 tsp black mustard seeds3 tsp garam masala1 tsp hot chilli powder2 cups of frozen peas3 tbsp waterFor the potato bajavegetable oil, for deep fat frying2 potatoes, grated1 cup gram flour 1 tsp chilli powder 3 tsp freshly chopped coriander 2 garlic cloves, finely

chopped½ thumb of ginger, finely choppedsalt to tasteFor the lobsterreserved lobster meat, from abovesqueeze of lemon juice 3 cloves of garlic, finely chopped ½ thumb of ginger, finely choppedsea salt & freshly ground black pepper

l For the stock, boil a large pan of salted water. Add lobsters, cook for 10 mins per 450g. l Remove the lobsters, retain the cooking water, and place into ice water to cool. Remove all of the meat from the shells and set aside. l Add stalks, shallots, garlic and ginger to the water and simmer for 15 mins.l For the curry sauce, heat oil and fry the shallots. Add garlic, ginger and curry

leaves and cook for 2 mins. Add curry powder and cook for 2 mins. l Add the tomatoes, coconut cream and fish stock and continue to simmer for 30 mins. l Blend and pass through a chinoise. l Season and add the coriander stalks. For the spiced peas:l Heat the olive oil in a pan and fry the shallots. Add garlic, ginger and curry leaves and cook for 2 mins. Add the spices and sauté. l Cook peas, remove from heat and crush slightly, ensuring they retain their colour and shape. l For the potato baja, preheat the oil to 180°C. Mix all of the ingredients together. Shape into a ball and deep fry for approximately 3 mins.l Pan sear the lobster in lemon, garlic, ginger, salt and pepper for less than 1 min.

QAny cooking disasters?

AWhen I was 7 years old, I baked

a cheesecake which was made using extra mature cheddar baked in the oven!




Serves 4For the pasta225g Italian ‘00’ flour¼ tsp fine sea salt1 tbsp olive oil3 free-range egg yolks2 large free-range eggs

For the salmon mousse75g skinned & boned salmon fillet, roughly chopped25ml double cream

For the filling1 lobster whole 100g skinned and boned salmon fillet, dicedsalmon moussechopped basilchopped chervil

chopped coriandersqueeze of lemon juicesea salt

For the velouté1 shallot, slicedlemon grass2 white peppercorns1 bay leaf125ml Noilly Prat 250ml fish stock250ml double creamsalt

l Place the flour, salt and oil into a food bowl and mix with fingertips then whisk together the egg yolks and whole eggs. Add the egg mix to the flour and mix to a dough.

l For the salmon mousse purée the salmon in a food processor. With the motor running, slowly add enough cream to achieve a smooth, firm consistency. Push the mixture through a fine sieve, preferably a drum sieve. Keep chilled.l Lightly sprinkle a chopping board with flour and knead the dough for about 2 mins until smooth. Wrap in cling film and chill for 2 hours.l To make the filling, mix together the lobster and salmon in a bowl and add enough of the salmon mousse to bind

SEAN BURBIDGEPETRUSSean Burbidge began his career in 1993 as Apprentice Chef at the Sutton Arms in Stokesley whilst studying for his NVQ. In March 2008 left London to launch Gordon Ramsay au Trianon in Versailles. Under the direction of Simone Zanoni, Sean spent two years there, gaining two Michelin stars in its first year.

1 Kinnerton St, Knightsbridge, Lonson SW1X 8EATel: 0207 592 1609Web: gordonramsay.com/petrus

See Sean in the Chefs Theatre Sunday 9th, 13:00

RAvIolI of ScottISh loBStER AND loch DUARt SAlmoN

Q What’s your favourite meal?

AMy mum’s lasagne; there’s

something about the food you grow up with that sticks with you. I ask her to make it whenever I go back!



ED BAINESRANDALL & AUBINHaving worked on one of the world’s most exclusive yachts and been Armani’s Head Chef, Ed Baines is now Head Chef and co-owner of Randall & Aubin, one of London’s premier restaurants.

14-16 Brewer St, London, W1F 0SGTel: 020 7287 4447Web: randalland aubin.com

See Ed in the Chefs Theatre Friday 7th, 14:00

TANDOORI ROAST CHICKEN SALAD

Serves 48 spring chicken legs & thighsoil and melted butter to baste2 tbsp lemon juice1 tbsp ginger garlic paste1 tsp salt1 tsp red chilli powderFor spicy yoghurt marinade250g thick yoghurt1 tsp garam masala100ml veg oil½ tsp cinnamon½ tsp red chilli powder1 tsp saltTo serve:1 ½ tsp lime juice1 tsp chaat masalaFor the salad½ fresh coconut 1 bunch coriander1 red onion, sliced100g beetroot leaves1 head frisee lettuceFor the dressings:1 tsp cumin seeds, toasted and crushedjuice 2 limes2 tbsp olive oilpinch red chilli powderpinch saltpinch sugar

pinch chopped fresh ginger

l Preheat the oven to 180°C. Joint the chicken into 4. Make 2 or 4 deep incisions in each, then place in a shallow dish. Mix lemon juice with the ginger, garlic paste, salt and chilli powder. Spread over the chicken. l Mix together the ingredients for the spiced marinade. Drain the chicken, coat with the marinade and leave for 5mins.l Put the chicken on a rack in a tray and roast for 25-30mins. Take out of the oven and baste with butter and oil. Return to the oven and cook for a further 10mins. Rest on the rack for 5 mins.l Mix all the salad ingredients. Toast the seeds for 1 min and allow to cool lightly, then crush. Return to a bowl and add the rest of the ingredients. l Mix and put into the salad.

Q Which celebrity have

you cooked for recently?

AAyrton Senna; he radiated

a Messiah-like presence that I’ll never forget.

the mixture together, then stir through the chopped herbs, lemon juice, salt and pepper to taste. Poach a small teaspoonful of the filling and adjust with salt and pepper as necessary. Shape the filling into neat balls, about 60g each, place on a plate and chill until firm.l Roll out the pasta dough into thin sheets using a pasta rolling machine. Lay a pasta sheet on a lightly floured board and cut out into discs, add the filling to the discs and lightly brush the pasta around the filling with a little egg wash, place another disk on top, pinch the edges of the pasta together pressing around the edges of the filling. Make sure there’s no bubbles.l For the lemon grass velouté place the shallot, pepper, bay leaf and Noilly Prat into a pan and boil until the liquid has reduced by half. Add the fish stock and return to the boil. Cook until reduced again by half. Add the cream, lemon juice, lemon grass and seasoning. l Bring to the boil and remove from the heat leave to infuse for 5 mins. Strain through a fine sieve. Discard the solids and keep the velouté warm.l Cook the ravioli in boiling, salted water for 5 minutes, and serve.




PAUL MERRETTTHE VICTORIAPaul Merrett has twice been awarded a Michelin Star at both l’Interlude and The Greenhouse restaurants. He now owns and runs The Victoria. In 2011 it was awarded Best London Gastro Pub, as well as being voted in the top 3 Modern British restaurants in the Harden’s 2013 guide.

10 W Temple Sheen, Richmond, SW14 7RTTel: 020 8876 4238Web: thevictoria.net

See Paul in the Chefs Theatre Sunday 9th, 16:00

BRAisEd PoRk chEEks wiTh coconUT And LiME LEAf wiTh soUREd MAngo noodLEs

Serves 412 pork cheeks1 onions halved and finely sliced2 cloves of garlic finely chopped 2 inches of galangal roughly chopped1 stick of lemongrass roughly chopped3 small hot green chillies cut into rings2.5 tsp of Sri Lankan style curry powder ½ tsp ground turmeric½ tsp chilli powder6 kaffir lime leaf10 curry leaves800ml coconut milk250g waterjuice of 1-2 limes2-3 tbsp of liquid palm sugarfish sauce, to taste

For the Sri Lankan style curry powder3 tbsp coriander seeds2 tbsp cumin seeds2 tbsp fennel seeds3 inch stick of cinnamon10 green cardamom pods½ tsp black mustard seeds1½ tsp fenugreek seeds1 tsp black peppercorns3 dried chillies1 tbsp of raw Basmati rice

For the soured mango noodles2 green mangos 1 red chilli, finely choppedgalangal, finely grated

2 tbsp sesame oil2 tbsp white wine vinegar2 tbsp fish saucecaster sugarlime juiceblack sesame seeds

l To make the noodles, whisk the sesame oil, white wine vinegar, fish sauce and lime juice.l Add the sugar, chopped chilli and galangal. l Cut the mangoes into long noodles. Mix the strips of mango with the pickling liquor and leave to stand for 15 mins.l Drain of the excess liquor and stir through the sesame seeds.l Heat a dry frying pan and tip in the rice and allow it to brown and toast. Cool the rice. l Toast all the spices in the same way and grind.

l Heat vegetable oil in a saucepan on the stove . Colour the cheeks until well browned - remove and set aside.l In the same pan add the onion, garlic, galangal, lemon grass and chilli and fry for a few minutes. Next add the lime leaf, the curry leaves, the Sri Lankan curry powder, turmeric and chilli powder. Pour in the coconut milk and the water and add the pork. l Slowly bring the sauce up to a simmer and cook slowly for 1 ½ hours.Remove the pork when cooked; boil the sauce until it has reduced by half then strain. l Place the cheeks in the sauce with palm sugar, fish sauce and lime juice. Serve with noodles.




Serves 2250g milk chocolate (we would recommend dark chocolate if cooking for a dinner party a richer flavour) 250ml double cream 2 mint sprigs 2 Oreo Cookies

l Melt the chocolate on a low heat whilst stirring. Whip the cream to soft peaks. Combine. l Place in glasses, crumble over the cookie to look like soil and pop in your sprig of mint. l Refrigerate until serving.

ALEX HEADSOCIAL PANTRYAlex’s background is in London restaurants, with the opening and running of many sites across the city, including the prestigious Admiral Codrington in Chelsea. Her taste for entrepreneurship started early, beginning with a sandwich business at the tender age of 15.

Mint LEAf DEssErt

Alex’s style of cooking practical, ideal for entertaining family and friends.

Web: socialpantry.co.uk

See Alex in the Chefs Theatre Friday 7th, 18:00

Q Any cooking disasters?

ADamn those pine nuts! I am

constantly leaving pine nuts on the hob and they always burn! Arrgh.




MARK MCGUINNESSTHE MALT HOUSEMark’s first position was in the kitchen of Gus Ashingford’s Michelin-starred, Chavignol. The opening of The Malt House in January 2013 gives this talented chef the perfect platform.

See Mark in the Chefs Theatre Saturday 8th, 15:00

PAN FRIEd CoRNISh SEA BREAM, MoRoCCAN SPICEd CoUSCoUS, dAtE, yoGhURt

4 bream fillets200g rock salt150g cous cous300g fish stock10g raz el hanout150g dates300g water150g yoghurt1 shallot chopped1/2 cucumber chopped50g coriander chopped50g mint choppedCornish sea saltrapeseed oil

l Cure the bream fillets in the salt for 5 minutes, wash and set aside. l Bring the fish stock to

the boil and infuse the raz el hanout for 1/2 hour.l Bring the dates and water to the boil until soft and puréel Pan fry the bream in rapeseed oil skin side down for 5/6 minutes then turn over for another 30 seconds. l Mix the shallot, cucumber, mint, parsley and cous cous together, before seasoning with sea saltl Place dots of date purée and yoghurt over the cous cous and drizzle with rapeseed oil.

17 Vanston Place, Fulham, London SW6 1AYTel: 020 7084 6888Web: malthousefulham.co.uk

Q What’s your favourite meal?

AAs much as I like slow dishes,

I love simple food. Why would you have a takeaway when there’s decent potatoes and British Saddleback?


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FOODIES FEStIval ExhIbItOrSclapham common june 7, 8 & 9 2013


The BaTh Pig29 Grove Park avenue, brislington bS4 4JGtel: 07725880581www.thebathpig.comThe Bath Pig are award winning producers of fine British cured meats, Chorizo, Chorizo lollipop & Ciabattas. This is all from our lovingly restored 1971 Citroen by van.

BaTh SofT CheeSePark Farm, Kelston, bath, ba1 9aGtel: 01255 331 601parkfarm.co.ukBath Soft cheese is home to an array of award-winning handmade organic cheeses. Our range of cheeses includes the famous Bath Soft Cheese, Wyfe of Bath Cheese and Bath Blue cheese.

BenneTS Seafood14 holme Close, Weymouth, Dorset, Dt3 5rWtel: 07825 950 702www.bennettsonthewaterfront.co.ukBennetts Seafood brings you a fresh taste of the Dorset Coast with a selection of mackeral baps, lemon sole in roll, chunky cod ciabatta, and clam and seafood chowder.

Big MaMa food21 vaughan Gardens, Ilford, Essex IG1 3Patel: 07935 600 055At Big Mama Food, our mission is to share authentic, traditional African Cuisine. Our traditional cooked and smoked sausages is a traditional recipe dated over 300 years from the Ghana Ashanti Royal Family (exclusive to us). Try our many hot sauces and sausages and you will definitely taste the difference.

BiTTeR TWiSTedtel: 07785 520 231www.bittertwisted.co.ukBitter Twisted is a mobile cocktail and prosecco bar, serving the best Italian-inspired drinks from a lovingly restored 1960s vintage Citroen H Van. Available for festivals, private parties or corporate lease at tailored brand promotions and product launches. Open on sunny days. Bitter Twisted.

BleeCkeR STReeT BuRgeR19 Gatwick rd, londonSW18 5UFtel: 07712540501bleeckerburger.co.uk Bleecker St. Burger is a food truck, bringing New York style burgers to the streets of London. The meat is aged, the buns are toasted, the cheese is American, the sauce is secret and the fries are hand-cut. We are coming for ya Londoners.

BloodShoT SPiCed Vodkatel: 07989412729www.bloodshotvodka.comBloodshot is a unique spiced, savoury vodka. It is the perfect base for the connoisseur’s Bloody Mary. Come and enjoy our signature cocktail The Bloodshot Mary, or choose from our eclectic range of Bloody Marys which we will be serving over the festival.

Bonne MaMan BiSCuiTS & CakeSSt Michel biscuits,2 bd de l’lindustrie,41700 Contres, Francetel: 01380 698 186www.lovebonnemaman.co.ukBonne Maman make iconic Madeleine cakes and France’s favourite Galette biscuits using

only the finest natural ingredients – real butter, fresh eggs, wheat flour, good sugar and natural flavourings – so they taste delectably home-made. There will be demonstrations of simple desserts and treats using the Madeleines cakes and a special show offer: a re-usable Bonne Maman bag, a bag of Madeleine cakes and a copy of ‘Bonne Maman La Madeleine 30 best loved recipes’ book – only £5!

BuRnS STeWaRTBRiTTainS BeVeRageStreetops, Park Drive, Doncaster DN5 7lNtel: 0845 124 7777brittainsrv.comBrittains are a Yorkshire based producer of a superb 5x Distilled straight vodka at 40%ABV and 10 flavoured vodkas at 21%ABV (Raspberry, Chocolate, Cherry, Butterscotch, Cranberry, Coconut, Black Forest, Strawberry and Rhubarb, Toffee and Chilli Chocolate). Buy them in 70cl, 35cl and 5cl bottles, with mix and match Gift Sets also available.

BuS BaR tel: 07802 688 087www.busbarcompany.comAn original, unique bar for any event. Parties, weddings, festivals, corporate hire, VIP days out. If the Bus Bar fits we will be there. The Bus Bar has a high spec bar serving top brands and an open top terrace, for VIP guests.

CaSa CaTeRingtel: 0207 095 922www.casa-catering.comCasa Catering is a specialist Spanish catering company renowned for their giant paellas, delicious tapas and pintxos, hand carved hams and boutique wine list.

024_032_FFExhibitors_Clapham.indd 24 30/05/2013 16:42

exhibitors FooDies Festivalclapham common june 7, 8 & 9 2013


Chesire Cheese CompanyTollets Farm, Leek Old Road, Sutton, Macclesfield,Chesire, SK11 0HZTel: 0808 189 0725www.cheshirecheesecompany.co.ukAccredited by the Vegetarian Society, the Cheshire Cheese Company has a range of 14 cheeses to choose from, which combine the finest ingredients to produce unique and exciting flavour combinations. Frequent award winners, the firm won a gold award at the 2011 International Cheese Awards for its Irish Whisky and Ginger gourmet cheese.

Churros GarCia97 Gaston Bridge Road, Shepperton, MiddlesexTel: 07749 764354www.churrosgarcia.co.ukOur stonkingly good food, fresh churros are made and served the way ‘Mama’ taught us in her churros stall 40 years ago - served hot, sprinkled with sugar and accompanied by hot Valor dipping chocolate. Our churros are vegan and can also be prepared for diabetics.

CliCk n’ DrinkTel: 0161 438 4066www.clickndrink.co.ukClick n’ drink offer a wide range of beers, wines and spirits from around the world, from signature brands to hidden gems.

The Coffee Bean CompanyMortimers House, Units 1-2 Mortimers Industrial Estate, Ower, Romsey, Southampton SO51 6ALTel: 01656 772 756coffeebeancompany.co.uk

The Coffee Bean company offers Fresh Ground fairtrade rain forest alliance coffee and espresso as well as tea, hot chocolate, cold drinks, cakes & pastries.

ConsCious fooDUnit 3B, Clapham North Art Centre, Voltarie Road, London, SW4 6DHTel: 0207 720 7099www.consciousfood.co.ukConscious Food offers a range of delicious sweet and savour handmade gluten, wheat, dairy, yeast and oil-free snacks, as well as a Digestive mix and tea, an ancient Ayurmedic blend of herbs, seeds and spices to help ease digestive disorders.

Coole sWanTel: 00353 46960 60111www.cooleswan.comCoole Swan is a unique blend of Irish Whiskey, Belgian White Chocolate and Fresh Irish Dairy Cream to which we add bittersweet Cocoa from Cote d’Ivoire and delicate infusions of Madagascan Bourbon Vanilla for a satisfying and rich finish. The best way to enjoy Coole Swan is straight from the fridge (which is also the best place to store it). Once chilled Coole Swan is perfect to pour and enjoy. Coole Swan can be served neat or over ice.

CreaTe CoCkTailsUnit 6F, Hewlett House, Havelock Terrace,London SW8 4ASTel: 0207 498 0669www.createcocktails.comCreate Cocktails is a bar-focused events company founded in 2004 with a vision to bring high-end drinks & service into the events arena. We have grown quickly to become industry leaders and have

earned a solid reputation for style and innovation. We have developed a broad and exciting portfolio of clients from the music, fashion, corporate, brand, retail and media industries.

la Crepe Des DeliCes27 Gloucester Road, Kew, Richmond, Surrey TW9 3BSTel:07903777531La Crepe des Delices is run by a French chef who has recently moved to Richmond from France. He makes traditional sweet and savoury French crepes on crepieres in a retro 1970s Citroen van. La Crepe des Delices trades at local village markets, food fairs and private parties.

Croome CuisineThe Dairy, Pond Farm, Church Lane, Whittington, WRS 2RQTel: 01905 350788www.facebook.com/pages/Croome-CuisineCroome Cuisine manufactures, by hand, in small batches, a range of Specialty Cheese using the very best Mature Cheddar, and Red Leicester, and incorporating the finest local, iconic ingredients. Varieties include the Multi-Award Winning Hereford Hop, Worcestershire Sauce & Shallots, Hobsons Real Ale & Wholegrain Mustard, Worcestershire Honey & Fig, and many more…

Deli Jerk 243 Milkwood Road,London SE24 OJETel: 07986 137 959Funded by the Prince’s Youth, an entrepreneur urban regeneration business start-up in South East London. Deli Jerk Centre was the first authentic Caribbean restaurant to provide an absolute Jerk menu.




DEVILISHLY GOOD BROWNIESTel: 07855 581 219www.dgbrownies.co.ukGourmet home-made chocolate brownies from Wales, created using local quality ingredients in traditional and quirky flavours, including Boozy Cherry, Halen Mon Vanilla Salt & Chilli. Not to mention our Show Special for the kids’ brownie ‘mud and worm’ pots! Chocolate decadence that can satisfy the most ravenous of chocolate cravings. Go on... be a devil!

DIScOVER tHE ORIGINFleishman Europe, 40 Long Acre, Covent Garden, London,WC2E 9LGTel: 0207 395 7120www.discovertheorigin.co.ukDiscover the Origin is a campaign financed with aid from the European Union, Italy, France and Portugal to promote five key European products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano Cheese and Port. If you are interested in speaking to one of our experts or tasting these delicious products, please make sure to come and say hello!

DONOSIta SOcIaL cLuB338 Grand Drive, LondonSW20 9NQTel: 0796 184 4464www.donostiasocialclub.co.ukA street food van, pop-up restaurant, and tapas (pintxos) bar bringing Basque-inspired small plates to London.

DORSEt cIDER HOuSE21 Sextant Avenue, London,E14 3DXTel: 079715 18016www.dorsetciderhouse.com

We produce cider with the family run Dorset Nectar orchard and serve this up along with a choice selection of ciders from the West Country. Because beer is lovely too, we like to offer a range of beers made locally to the event along with some from a couple of microbreweries in London. We aim to serve up high quality, interesting beverages from small British Producers.

DRINk ME cHaIWillow Walk Business Centre, 10 Willow Walk, Starts Hill Road, Farnborough, Kent BR6 7AATel: 01689 854 270www.drinkmechai.co.ukCome and sample India ‘In An Instant’ at Drink Me Chai, the award winning chai latte brand now celebrating its 10 year anniversary with a colourful range of gorgeous new packaging. From exotic Spiced Chai to fruity Mango Chai, there is something for everyone. See you there!

DukE Of DEHLI60a Burdon LaneTel: 07956 248 420dukeofdelhi.comAt Duke of Delhi we use only authentic Indian ingredients and flavours, infused with a ZING of British spirit. Innovative and quirky Bombay Mixes with a twist - our quirky Delhi mixes include dark chocolate chunk, honeycomb and orange and nut.

EDEN BREWERYMain Road, Guardbridge,St Andrews. KY16 0UUTel: 07786 060 013www.edenbrewerystandrews.comThe Eden Brewery St Andrews has a small and devoted team who run a craft brewery which makes

fantastic bottled, draught beers and ales for the people of the great town St Andrews to be proud of.

EGGaRDON RYELaNDSAshley Chase Estate, Litton Cheney, Dorchester, Dorset, DT2 9AZTel: 07929 716805www.fordfarm.comWe sell Westcountry Farmhouse Cheddar and blended cheeses produced by Ford Farm in Dorset. These cheeses have one many awards in the Uk and abroad. The Cave Aged traditional cheddar having been the supreme champion cheese at the Nantwich international cheese show in 2011 and also being reserve supreme champion in 2012.

tHE ENGLISH SpIRIt DIStILLERYThe Old Salt Depot, Brinkley Road, Dullingham, Cambridgeshire CB8 9UWTel: 01638 507 981englishvodkacompany.comCambridgeshire’s artisan distillery producing a large range of world class spirits, including Vodka, Gin, English Malt and the only Rum produced in the Uk. All products are distilled on a range of 200l copper stills, producing breathtakingly smooth premium spirits. Production started in January 2012 and customers include Fortnum & Masons as well as the Queen.

EQuaLItEa32 Upcross Gardens,Reading, RG1 6PNTel: 0203 445 0298www.equalitea.co.ukFine organic, fairtrade, biodynamic, loose leaf teas... That’s what EqualiTea is all about! Our beautiful selection of over 80 products




includes a wide range of pure and flavoured teas, herbal teas, rooibos, honeybush,mate and lapacho. EqualiTea is the exclusive distributor of Jardins de Gaia’s teas in the UK.

Exotic tanginE16 Millfield, Mill Place,Kingston, Surrey KT1 2RPTel: 07760 273425www.exotictagine.co.ukExotic Tangine offers freshly-prepared Moroccan dishes using authentic ingredients. The company is based at Kingston Ancient Market. Founded by award-winning head chef Mohammad Tadmi, one of Europe’s most revered Moroccan chefs, Exotic Tangines brings the flavours of Morocco to life.

Fat Man chilli129 Kingshill Drive,Harrow HA3 8QTTel: 07860939061fatmanchilli.webs.comFat Man Chilli produce a range of delicious, home-made chilli sauces. We grow our own chillies and create a range of stunning sauces that are all about flavour rather than raw heat. Come and taste the difference!

FEVER-tREEThe Plaza, 535, Kings Road, London. SW10 0SZTel: 0207 349 4922www.fever-tree.comWe travel to the ends of the earth to source the highest quality natural ingredients for our premium mixer range. Unlike mainstream mixers our products taste clean, subtle and balanced making them worthy of pairing with the finest sprits. Visit our Ultimate Gin & Tonic bar on site to sample the range of long drinks.

thE FlaMing cactus11 Shrewsbury Road,London N11 2LLTel: 0795 727 7489www.flamingcactus.co.ukWe specialize in providing, award winning, consistently high quality Mexican food at festivals and other major events. We use the freshest of ingredients in making our food, which is free of artificial flavors and preservatives. Our core product is the Burrito, which is available in meat, vegetarian or vegan variations, mild-&-mellow or spicy.

FiEld & FlowERHome Farm, The GordanoValley, Clevedon, North SomersetTel: 0845 6899 007www.fieldandflower.co.ukField & Flower provide premium meat from our farm in Somerset, delivered fresh to your door. Free range pork, organic chicken, wild game, free range lamb and grass fed beef hung for four weeks.

FlaVouR MagicTel: 07810 516 571www.flavourmagic.comFlavour Magic produces flavoured gourmet salts that work in harmony with local produce to enhance the flavours. The small team have a number of years of working in professional kitchens behind them and they take great pride in producing “full flavour behaviour.”

Flint & FlaMEBrookdale Farm, West Chiltington Lane,Billingshurst, West Sussex,RH14 9EATel: 08000087744www.flintandflame.comHigh quality German steel kitchen knives, blocks and sharpeners.

FlouRish cRaFt BakERyUnit 7 Morrison Yard, 551A High Road, London N17 6SBTel: 020 8801 9696www.flourishbakery.comFlourish Craft Bakery is an award winning, artisan bakery based in North London. Skilled craftsmen who simply take pride in what they do produce our traditional range of stone-baked breads and pastries. Using the finest ingredients, we supply some of London’s most prestigious hotels, restaurants and gourmet food stores.

thE Food EMpoRiuMwww.thefoodemporium.co.ukAward winning extra-virgin olive oils and balsamic vinegars from Australia, naturally infused with a variety of flavours to make them fantastic for cooking, dipping and experimenting. Especially the caramelised balsamic with strawberries and ice cream!

thE FREsh lEMonadE coMpanyBentey Hey, Hooton Road, Cheshire, CH66 7NATel: 07886612520Founded in 2011, The Fresh Lemonade Company is an up and coming business catering for every kind of fun event – and if it’s not fun – we’ll make it fun! From weddings to product launches, we go all over the country! We specialise in normal or frozen fresh lemonade cocktails, including flavours like lemon & lime and lemon & ginger.

giEsEn winEsTel: 0203 227 0723www.giesen.co.nzThere is strength of character and determination about Giesen




brothers Theo, Alex and Marcel who made the bold leap to make wine in Marlborough in 1981. Since then, Giesen has walked to its own tried and true beat, remaining at the front of the pack. So be confident, be proud but most of all, enjoy!

The GiGGly PiG132 Petersfield Ave, Romford, Essex RM3 9PHTel: 01708 343896www.thegigglypig.co.ukAll our pigs are outdoor reared free-range, rare breed saddleback pigs on our own farm in Romford, Essex. Saddleback pigs are renown for their delicious taste which is unique to their breed. Our quality products produce NO FAT when cooking! Made from our hand reared, outdoor rare breed British saddleback pigs from our farm in Essex. Our AWARD WINNING sausages are available in over 100 different flavours....we’ve got something for everyone’s taste buds!

GiNGeR GROUSeTel: 01786 430 500www.facebook.com/gingergrouseDo you have a taste for adventure? Ginger Grouse (4% ABV) alcoholic ginger beer is a delicious blend of sharp zings, citrus and warming spices. A refreshing Ginger Beer with a splash of the Famous Grouse whisky will quench your thirst and ignite your tastebuds. We suggest you pour it over ice and add a wedge of fresh lime. Intrigued? Visit us at the Ginger Grouse Bar and try it here today.

GObbled UP77 Worthington Road,Surbiton, Surrey, KT6 7RUTel: 0779825054

Homemade quality cakes by Gobbled Up! Including a range of scrumptious Cupcakes, Loaf cakes & Sandwich cakes as well as our new range of Mini Sandwich cakes for on the go! Made with locally sourced fresh ingredients.

The GReaT bRiTiSh SaUSaGe COmPaNyTel: 01438 815139www.britishsausages.co.ukGreat taste award winning Hertfordshire farm assured pork and wild venison sausages. Available to take home in chilled packs or eat hot in a fresh roll with caramelised onions and rocket.

GUaNabaRa baRParker Street, Corner of Drury Lane, London, WC2B 5PWTel: 0207 242 8600www.guanabara.co.ukGuanabara is London’s little corner of Brazil and offers an amazing journey to a tropical world through our authentic menus, ambience, fantastic live bands, DJ’s, samba dancers, capoeira shows and cocktails. A perfect choice for any celebration from 2 to 600 people, with the best event planners in London our team will look after you from start to finish.

haNNibal bROwN wiNeSGlobal house, Ashley Avenue, Epsom, Surrey, KT18 5ADTel: 01372 253 170hannibalbrown.comStep out of your comfort zone and try something a little different. Hannibal brings you fabulous quality, great value wines from all over the world. Enjoy our Brazilian Sauvignon, savour our Luxembourg Riesling and above all get involved in spinning Hannibal’s Wheel of Fortune!

hellO FReShTel: 0203 510 6076www.hellofresh.co.ukHello Fresh delivers boxes of fresh ingredients from local independent suppliers to households across the UK. The boxes provide exact qualities of everything you need to make a meal, and recipe cards are included with easy to follow steps and photographs. This enables customers to create restaurant quality dishes from the comfort of their own kitchen.

hePwORTh bReweRyChipworth HouseNightingale Road, Horsham, RH12 2NW Hepworth and Company Brewers LtdTel: 01403 269696www.hepworthbrewery.co.ukHepworth and Company have been brewing high class traditional ales and lagers since 2001, using award winning, Sussex grown ingredients. We are committed to quality and have received many awards for our products. We are on sale in Marks and Spencers, Waitrose, Sainsbury’s and Tescos and in a range of South East pubs and restaurants. Try us at The Globe Theatre in London; Hepworth’s Ales are really a Taste of Britain.

heRbal haveNColdhams Farm, Rickling, Saffron Walden, CB11 3YLTel: 01799 540 695www.herbalhaven.comLive Culinary, Medicinal, Aromatic and Decorative Herbs grown in pots for house and garden. Please visit our website to see the total herb list and mail order online.

hUmmiNGbiRd baKeRyTel: 0207 851 1795www.hummingbirdbakery.com




Enjoy cupcakes, made from the finest quality ingredients, fresh from oven by visiting The Hummingbird Bakery Mobile. This fully equipped mobile cake bakery comes complete with on-board kitchen and a team of expert bakers to bring the delightful aromas and tastes of The Hummingbird Bakery’s famous cupcakes to you.

Isha CaterIng 30 Colbourn Road, Beddau, CF28 2LNTel: 07885445198coffee4events.co.ukIsha Mobile Event Catering was launched in 2004 bringing quality specialty coffee and multi flavour milkshakes through tailor made mobile units. Isha Mobile Event Catering prides itself on using the finest beans which are Organic, Fairtrade and Rainforest Alliance Certified, delivered by our fully trained baristas using fresh ground coffee machines.

Jorge’s DelI63 Auckland Road, Kingston Upon Thames, Surrey KT1 3BQTel: 07795251234www.jorgesdeli.comJorge’s Deli just love Spanish food! We work with four family-run businesses in Spain who produce our Olive Oil, Cheese, and of course Chorizo and Jamon. We are committed to excellent animal welfare standards and general food fun. Come and see us and join the fiesta!

KarantanIa DelIFlat 21, Forsyth House, Tachbrook St, Pimlico, London SW1V 2LETel: 07737 535 144www.karantaniadeli.co.ukFounded by Alexsander Albreht,

Karantania Delicatessen takes you on a culinary adventure to central Europe. Karantania Deli’s food merges influences all the way from the Alps, to the north Adriatic Sea and the flat fields of Pannonia. Using traditional recipes that have been handed down from generation to generation, Karantania Delicatessen aims to bring the tastes of the legacy state of Karantania to life.

KIn KnIvesUnit 105, Bentwaters Industrial Estate, Rendlesham, Suffolk, IP12 2TWTel: 01394 461 075Kin Knives import an exclusive range of high quality Japanese kitchen knives, sharpening stones and Maple chopping boards. Come and try our beautiful range! You’ll find us on Stand B12.

KItChen nomaDTel: 07 850 597 508Kitchen Nomad opens your kitchen to the world! By subscribing to their food box deliveries, you will receive speciality products and recipes from a different country every month! Brilliant surprises and discoveries ahead, this is perfect to discover new recipes and tastes in your kitchen.

lIly’s ChIllIes79 Pentland Road, Haywards Heath, West Sussex, RH16 1PJTel: 0796153806www.lilyschillies.comWe make gourmet, handmade chilli jellies and ketchups, which are inspired by the seasonal fruit and produce we find around us. You can serve them with BBQs, roasts, cheese and even dessert! Come along and try our mind-blowing Naga Tomato & Pepper Jelly.

lInwooDs health FooDs190 Monaghan Rd, Armagh, BT60 4EZ Northern IrelandTel: 02837569370www.linwoodshealthfoods.comLinwoods Superfoods are a range of Milled & Blended seeds, berries and nuts that provide you with a range of omega fatty acids, vitamins, and minerals. By simply sprinkling them into your food, you can add a range of tasty and nutritious health benefits to any meal at any time of the day!

lIttle DevIl spICes ltDSuite 1, 30 Old Gloucester Street, London, WC1 3ASTel: 0207 183 0711www.littledevilspices.comLittle Devil Spices has a range of Bloody Mary products form the first, finest and only Bloody Mary liqueur and the market to Bloody Mary spices.

lIttle JaCK hornersUnit B31,The Alpha Beta Centre, 7/11 Minerva Road, Park Royal, Acton, London NW10 6HJTel: 07530 107 676www.ljhorners.comHandmade flaky pastry sausage rolls - five recipes including a vegetarian option. Perfect for eating cold, freezing or heating up at home!

mannIngs JuICeNew Cross Farm, Edwyn Ralph, Bromyard, Herefordshire, HR7 4NFTel: 01885 482445www.manjira.comMannings Juice offers handcrafted orchard apple and pear nectar. From blossom to bottle our bottles




of yummy, scrummy in your tummy juices procide that tongue tingling refreshment each and every time.

MontezuMa’s ChoColatesBirdham Business Park, Birdham Road, Chichester, PO20 7BTwww.montezumas.co.ukLocal chocolate company Montezuma’s Chocolates will be offering samples of innovative chocolate all weekend. A variety of bars of chocolate will be showcased, including the new Great British Pudding Bars, featuring three favourite pudding recipes in fabulous chocolate. Whether it’s Giant Buttons or Chilli and Lime in Smooth Milk Chocolate that you’re after, Montezuma’s will have a chocolate to tempt you.

MuCh MoRe than taPaswww.fusiontapas.co.ukMuch More Than Tapas has its origin in the north of Barcelona – the Costa Brava, where the owners had over 20 years their restaurant specialised in traditional Mediterranean cuisine. The idea behind Much More Than Tapas is to convert Spanish restaurant and bar food into street food. Come and try our delicious food!

naPoleon GRillsTel: 01638 731 446www.napoleongrills.co.ukBarbecuing at its best! Napoleon® Grills are a premium range of charcoal and gas barbecues and accessories which are packed with features to provide years of outdoor cooking. They are built to last and can roast, grill, bake and smoke just about anything. An easy way to enjoy tasty food outside.

the neW lonDon tea CoMPanYSwire House, 59 Buckingham Gate, London, SW1E 6AJTel: 020 7802 3250www.londontea.co.ukSet up in 2003 by a doctor and his elder brother from a family of Tea Estate owners, the London Tea Company supplies teas to numerous and famous companies; multi-national supermarkets, large hotels, famous restaurants. We want to make great teas but we do want to do it the right way through the use of 100% organic materials and the reduction of waste.

une noRManDe a lonDRes12 Cleveden Road, East Twickenham, Middlesex, TW1 2HUTel: 07939996273unenormandealondres.co.ukThe Leblais brothers from the Pays d’Auge area of Normandy, source incredible cheeses from all over France. Enjoy classic favourites as well as regional specialities.

the oRiGinal CRisPY CanDY CoMPanYUnit 600, Camden Canal Market, Camden Town, London, NW1 8QXTel: 0207 117 2877www.crispycandy.comThe Original Crispy Candy Co are Specialists in Deep Fried Confectionery. Using our unique PATENT PENDING method we have created some of the most mouth watering desserts and treats on the planet. Buttermilk fried Oreos, Snickers or some deep fried Rolo Kebabs? Or how about an Ice cold Ultimate Oreo milkshake? The choices are endless.

Pasta ReMoli14 Fresh Food, Great Eastern Market, Westfield Stratford City, London E20 1EHTel: 07702048567pastaremoli.co.ukWe are based in Westfield Stratford City in the Great Eastern Market. We have developed a new concept of Fresh Pasta cooked or uncooked. You can eat our pasta in or takeaway, but we also offer the option to“cook at home”, so you can make your favourite pasta with your own sauce and garnishes.

PieMinisteR Charlton Road, Bristol, BS10 6NFTel: 01179111503www.pieminister.co.ukPieminister is an award winning pie company started in 2003 by Jon Simon and Tristan Hogg. We specialise in gourmet meat and vegetarian pies such as the Moo pie (steak & ale) and the Heidi (goat cheese, sweet potato and spinach). We use only the best locally sourced ingredients; our meat is British and farm assured.

PieRothThe International Wine CentreDallow Rd, Luton, Beds.LU1 1URTel: 01582 456425www.pieroth.comThe house of Pieroth, whose wine growing history goes back to the year 1675, invites you to taste our extensive range of quality wines.

PinKsteR GinPinkster, a new premium gin, is launching at Foodies. With raspberry-infused botanicals, Pinkster has a delicious, distinctive taste quiteunlike any other gins on the market, and is best served with fresh mint and decent tonic. It will




be available by the glass or bottleexclusively at our festivals, before rolling out in bespoke bars andretailers across the UK.

PIZZA PILGRIMS102 Berwick StLondon, W1F 0QBTel: 07780667258www.pizzapilgrims.co.ukAfter a 6 week Italian “Pizza Pilgrimage” to discover the perfect pizza – we now serve authentic Neapolitan sourdough pizzas from our Piaggio Ape van. We are soon opening a pizzeria in Soho and have a book coming out with Harper Collins in May 2013.

PoAchIeS30 Woodland Road, Bushey, Hertfordshire WD23 2LRTel: 01923246276www.poachies.comPoachies egg poaching bags - a new invention that allows you to make healthy water poached eggs without any difficulty. No butter, No oil, No vinegar - No fuss! Quick, clean and convenient, giving perfect results every time.

The PoTTed FISh coUnit 3 Amy House, Cavalier Road, Heathfield, Newton Abbot TQ12 6TQTel: 01626 438 286www.pottedfish.co.ukThe Potted Fish Company, built on sustainable credentials, aims to promote the benefits of using locally sourced ingredients. We produce high end Potted Crab and Potted Mackerel, and more recently, Fish Cakes.

PuRbeck Ice cReAMLower Scoles Farm, Kingston, Wareham, Dorset, BH20 5LGTel: 01929480090www.purbeckicecream.co.uk

Purbeck Ice Cream brings you their Multi Award Winning unique and innovative ice creams and sorbets, farm-made in the heart of Dorset. Using fresh Purbeck milk, thick Dorset cream, British sugar and an abundance of natural ingredents with no artificial anything. Purbeck Ice Cream gives the best quality, exceptional taste and service.

PuRe SPAIn37 Great Cranford Street, Poundbury, Dorchester DT1 3SQTel: 01305 458 166www.purespain.co.ukPure Spain offers a comprehensive range of Spanish gourmet food, fine wines, sangria, cookware, ceramics, olive wood, hampers, perfumery and Spanish themed gifts. We source all of our products from small family-run firms across Spain and 95% of the products we sell are exclusive to Pure Spain.

RAndALL & AubIn14- 16 Brewer St, London, Greater London W1F 0SGTel: 0207 287 4447www.randallandaubin.comRandall & Aubin has been serving Londoners excellent seafood and rotisserie dishes for 16 years. At Foodies Clapham Common, visit our stand to try the freshest oysters and succulent pulled pork sandwiches - to give you a small but perfectly delicious taste of our Street Food menu!

RIVeRco TRAdInG19 Cheddleton Park Avenue, Cheddleton, Staffordshire, Leek, ST13 7NSTel: 01538 361 393www.naturalgardenfurniture.co.ukWooden garden furniture, hand-made using timber from sustainable forests. All furniture

is made to order and delivered, fully-assembled to your door. No payment is required until you receive your furniture.

RoSSMoRe oySTeRS Lakeview, Old Hollow, Worth, Sussex RH10 4TATel: 01293 888868www.oysters.co.ukEnjoy some of the finest oysters from around our shores, and taste the subtle differences between them. They will be served on ice, with lemon or Tabasco. There will also be a demonstration of the new Rossmore Oyster Cracker, which makes opening oysters simple.

RSPb2 Lochside View, Edinburgh EH12 9DHTel: 01273775333www.rspb.org.ukThe RSPB speaks out for birds and wildlife, tackling the problems that threaten our environment. Wildlife and the environment face many threats. Our work is focused on the species and habitats in the greatest danger.

ScARLeTT & MuSTARdThe Dressing Room, Moat Park, Earl Soham, Suffolk, IP13 7SRTel: 01728 685 210www.scarlettandmustard.co.ukHand-made award winning marinades, dressings and sauces. Zingy, fresh and bursting with flavour – Yum!

ScIoLTI boTAnIcAL chocoLATeSPO Box 88, Brigg, North Lincolnshire, DN20 8WTTel: 07927 028 734www.scioltichocolates.comCombining Italian passion with a love of quintessentially English country flavours I create




beautiful, indulgent Award Winning chocolates. I forage from gardens, country estates and local growers; and my chocolates are made using real fruits, flowers, teas, herbs, local cream and honey. Come see our stand, or Fiona in the Chocolate Theatre, this weekend.

SipSmithThe Distillery, 27 Nasmyth Street, London W6 OHATel: 0208 471 2034www.sipsmith.comWe have the first copper-pot distillery in London for just shy of 200 years. We produce hand-crafted spirits in a very small batch of just 500 bottles per day.

Shawbury VitnerSShawbury Lane, Shawbury Nr Coleshill, B46 2RTTel: 01675 481 516www.shawbury-vitners.co.ukFine wines, ports, cognacs and champagnes from small independent growers around the world. Please stop by for a tasting to suit your palate.

Snowdonia CheeSe Company LtdUnit 14 Cefndy Road Employment Park, Rhyl, LL18 2HJ North WalesTel: 01745 360 246www.snowdoniacheese.co.ukPremium quality waxed truckles of cheese. Our full range includes our flagship ‘little black bomber’ - extra mature cheddar.

the SpeCk mobiLe 76 Druid Street, London, SE1 2HQTel: 078866 12520www.speckmobile.comTraditional home-cooked Austrian Food brought to the streets of London by 2 Austrians.

SubZero iCe CreamEly Industrial Estate, Williamstown, Rhondda, Wales CF40 1RATel: 01443 4411 59www.iamsubzero.comWe only use locally-sourced Welsh milk and double cream and have won many prestigious awards throughout the food industry.

terra roSSa10 Burnell Road Sutton Surrey, SM1 4EETel: 020 8661 9695www.terra-rossa.comAn exquisite and delicious range of Award-Winning Arabian Specialities ranging from Meza Dips, Anglo-Arabian Saucesand Pomegranate Molasses to Tahini and beautifully presented Dipping Kits. Not to mention our Hampers and Gift Boxes!

tinCan Coffee Co29 Grove Park Avenue, Brislington BS4 4JGTel: 07725880581www.tincanevents.com/tincan-coffee-coUsing our own unique blend of some of the world’s best coffee along with award-winning cakes, iced coffee, frappes & smoothies. All from our 1963, ’69 & ’71 vans.

titChy kitCh20 Mexfield Rd, London SW15 2RQTel: 07739796805www.titchykitch.co.ukTitchy Kitch is an online cooking shop, offering cooking things for aspiring little chefs, and their Mummies and Daddies. Selling a huge range of cooking products including, utensils, cutlery, pots and pans, baking products and other bits and bobs, all in fun colours and easy to use designs!

tuCker’S exotiC meatSUnit 10, Argyle Masions, 37 The Avenue Surbiton, Surrey KT5 8JNTel: 07531948020www.tuckers-exotics.co.ukTucker’s Exotic Meats Ltd sources the best meat from around the world. Ostrich, Buffalo, Zebra, Springbok, Wild Boar, Wagyu Beef, Kangaroo and more. Come visit us in “Elvis,” our African Shack on wheels.

wineS of Germany17 Exeter StreetLondonWC2E 7DUTel: 0207 759 7403www.winesofgermany.co.ukCome and find out what the experts have known for years, that Germany makes some of the very best wines in the world. Sit back and relax and lets us wow you with some racy Rieslings and stunning Pinot Noirs.

wine Spirit & eduCation International Wine & Spirit Centre, 39 - 45 Bermondsey Street, London, SE1 3XFTel: 02070 897581www.wsetglobal.comThe largest global provider of qualifications in wine & spirits. With 5 levels of qualification, there is a course to suit everyone from the enthusiastic consumer to the drinks industry professional.

yakuLtWest End Road, South Ruislip HA4 6QETel: 0797 151 8016www.yakult.co.ukYakult and Yakult Light are both fat free, gluten free and contain no artificial colourings. Visit us today for your free bottle of Yakult.


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TIMETABLES FOODIES FESTIVALCLAPHAM COMMON JUNE 7, 8 & 9 2013

Friday 7th June

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

12:00 Shelina Permalloo – Winner of MasterChef 201213:00 Jun Tanaka – Of Pearl showcasing Discover The Origin food & wine matching14:00 Ed Baines - Randall and Aubin 15:00 Tristan Farmer - Maze 16:00 Frederick Forster - Boundary17:00 Simon Wadham - Rivington Grill18:00 Alex Head – The Social Pantry

11:30 Champagne tasting with Charles Metcalfe12:30 Food and wine matching with Discover The Origin and Oz Clarke13:30 Sherry and food tasting with Charles Metcalfe14:30 Beer tastings and tutoring with Melissa Cole15:30 Cocktails with the spirit of Grenada Ramsey Rum16:30 Cocktails at home with Hendricks Gin17:30 Cocktails and Rum from the Dominican Republic with Brugal

12:15 Indian snacks and breads with Food Glorious Food’s Angela Wilson13:15 Indian snacks and breads with Food Glorious Food’s Angela Wilson14:15 Bakery hints and tips with Manisha Parmar star of Great British Bake Off15:15 Indian snacks and breads with Food Glorious Food’s Angela Wilson16:15 Bakery hints and tips with Manisha Parmar star of Great British Bake Off17:15 Bakery decoration and fl ower infusions with Sciolti Chocolates

12.45 Chocolate and Wine Matching with Divine Chocolate13.45 Flower infusions and botanical chocolates with Sciolti Chocolates14.45 Chocolate Truffl e Making with Divine Chocolate15.45 Popcorn delights and tastings with Joe & Sephs16.45 Tasting and sampling with Montezumas Chocolates17.45 Chocolate Tastings with Divine Chocolate

13:00 We’re Smokin’14:00 It’s Fine Tonight15:00 Challenge the Chef16:00 Banish the Blunders17:00 Barbecue Bakes

Aga RangemasterChefs Theatre

Drinks Theatre

Cake and Bake Theatre Sponsored by Electrolux

Chocolate Theatre


BBQ Arenapresented by Napoleon Grills

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Chocolate Theatre



Saturday 8th June


11.00 Regina Sabur-Cross – Author of Gastro Geek12:00 Shelina Permalloo – Winner of MasterChef 2012 13:00 Ian Pengelley – Gilgamesh14:00 Barbecoa by Jamie Oliver15:00 Marcus McGuinness – The Malt House16:00 Omar Allibhoy – Tapas Revolution17:00 Andrew McLay - Le Caprice18:00 Jay Morjaria – Sutra Kitchen

11:30 Champagne tasting with Charles Metcalfe12:30 Beer tastings and tutoring with Melissa Cole13:30 Sherry and food tasting with Charles Metcalfe14:30 Food and wine matching with Discover The Origin 15:30 Cocktails with the spirit of Grenada Ramsey Rum16:30 Food and wine matching with Discover The Origin and Oz Clarke17:30 Cocktails at home with Hendricks Gin

12:15 Tempting summer berry bakes with Lisa Marley13:15 Cake decorating and sugar craft with Lindy Smith14:15 Healthy bakery with Amber Rose15:15 Cupcakes and sugar craft with Fiona Pearce16:15 Cake decorating and sugar craft with Lindy Smith 17:15 Bakery hints & tips with Manisha Parmar star of Great British Bake Off

12.45 Chocolate and Wine Matching with Divine Chocolate13.45 Flower infusions and botanical chocolates with Sciolti Chocolates14.45 Chocolate Truffl e Making with Divine Chocolate15.45 Gooey chocolate and tasty truffl es with Lisa Marley of The Cocoa Box16.45 Chocolate Tastings with Divine Chocolate 17.45 Flower infusions and botanical chocolates with Sciolti Chocolates

13:00 We’re Smokin’14:00 It’s Fine Tonight15:00 Challenge the Chef16:00 Banish the Blunders17:00 Barbecue Bakes 12:00 Sandwich Master class13:15 Bear Claws and Funky Feet! 14:30 Sandwich Master class15:45 Fruit Animal Sticks


Drinks Theatre


Chocolate Theatre

Childrens Cookery Theatre presented by Funky Lunch



posh picnicpop UprestaUrants live mUsictop chefschampagnebeachcocktails artisan foodvineyardfarmbbQcook offscake and bake

Feast in style with

Posh Picnic in the Park

Battersea Park august 16, 17 & 18

presents

#

buy tickets at www.foodiesfestival.com or 0844 995 1111

voucher worth £10to be redeemed when you buy a ticket in

advance to feast festival QUote clapfeast

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Chocolate Theatre



12:00 Shelina Permalloo – Winner of MasterChef 201213:00 Sean Burbridge - Pétrus 14:00 The Pizza Pilgrims 15:00 Michael Wignall - Latymer 16:00 Paul Merrett - The Victoria 17:00 Mike Brown - Daphne’s18:00 Angela Wilson – Founder of Anjula Devi and star of Food Glorious Food

11:30 South African Wine tasting with Charles Metcalfe12:30 Beer tastings and tutoring with Melissa Cole13:30 Sherry and food tasting with Charles Metcalfe14:30 Food and wine matching with Discover The Origin 15:30 Cocktails and Rum from the Dominican Republic with Brugal16:30 Cocktails at home with Hendricks Gin17:30 Cocktails with the spirit of Grenada Ramsey Rum 12:15 Tempting summer berry bakes with Lisa Marley13:15 Cake decorating and sugar craft with Lindy Smith14:15 Healthy bakery with Amber Rose15:15 Bakery hints & tips with Manisha Parmar star of Great British Bake Off 16:15 Cake decorating and sugar craft with Lindy Smith 17:15 Bakery hints & tips with Manisha Parmar star of Great British Bake Off

12.45 Chocolate and Wine Matching with Divine Chocolate13.45 Flower infusions and botanical chocolates with Sciolti Chocolates14.45 Chocolate Truffl e Making with Divine Chocolate15.45 Gooey chocolate and tasty truffl es with Lisa Marley of The Cocoa Box16.45 Chocolate Tastings with Divine Chocolate 17.45 Popcorn delights and tasting with Joe & Sephs

13:00 We’re Smokin’14:00 It’s Fine Tonight15:00 Challenge the Chef16:00 Banish the Blunders17:00 Barbecue Bakes

12:00 Sandwich Master class13:15 Bear Claws and Funky Feet!14:30 Sandwich Master class15:45 Fruit Animal Sticks

Sunday 9th June



Drinks Theatre


Chocolate Theatre

Childrens Cookery Theatre presented by Kiddy Cook



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Documents

Foodies Festival Clapham Common Showguide 2013