Download pdf - Foodies Festival Showguide Tatton Park 2013

AGA RANGEMASTER CHEFS THEATRE ● BBQ ARENA ● POP UP RESTAURANTS

Foodies Festival with top chefs

DRINKS THEATRE ● CHILDREN’S COOKERY CLASSES ● ARTISAN FOOD

NEW CAKE & BAKE ANDCHOCOLATE THEATRES

£3

ChefsRECIPESINSIDE

Tatton Park May 17, 18 & 19

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ENTRANCE

EXIT

EXIT

TOILETS

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

welcome foodies festival

foodies 3

Foodies Festival is back for another year at tatton Park, and what a treat we have for you this

weekend. Malaysian extraordinaire Norman Musa will be cooking up a storm in the aga Rangemaster Chefs theatre, joined by Great British star Mary-ellen Mctague. Meanwhile, in our all-new Chocolate theatre, Fiona sciolti will be melting our hearts with her ethical treats, using flowers picked from her garden. aeG have also brought a wonderful, top of the range cook school to inspire you with delicious recipes. We also have our first Cake and Bake theatre this year for you to master the art of desserts. Head to the Registration desk to sign up for any of the events. We’d like to extend a massive thank you to Jamie Magazine and aga Rangemaster for their support, along with all the wonderful top chefs who’ve come out this weekend. l

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

coNtRiBUtoRs

Norman musainternationalMalaysian star and creator of Nig

mary-ellen mctagueof Great British Menu and aumbry

Justine forrestPassionate about baking, but with a healthy emphasis

david mooneytv chef and co-owner of lord Binning

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 NEWSTATTON PARK MAY 17, 18 & 19 2013

foodies 5

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

Celebrity Masterchef star Zöe Salmon will be our compere in the Aga Rangemaster Chefs Theatre this weekend.

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

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

ZÖE SALMON IN THE CHEFS THEATRE

Discover the bestDiscover the Origin is showcasing fi ve of its best-quality products – namely, Bourgogne and Douro wines, Parma ham, Parmigiano Reggiano cheese and port. Explore the food and drink of the Mediterranean through Discover the Origin’s food and wine matching sessions this weekend.

Every day in the Drinks Theatre at 14:30

the Mediterranean through

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

No registration is needed for these sessions.

HOT STUFF IN THE KITCHEN

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

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

Celebrity Masterchef star Zöe Salmon will be our compere in the Rangemaster Chefs Theatre

ZÖE SALMON IN THE CHEFS THEATRE

Manchester’s biggest names

Taste of Barbados bring the

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FOODIES FESTIVAL MASTERCLASS NEWSTATTON PARK MAY 17, 18 & 19 2013

foodies 7

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

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

HENDRICK’S GIN

Coeur deXocolatCoeur de Xocolat’s David Greenwood-Haigh is a professional chocolatier and member of the Craft Guild of Chefs. David and his team will be hosting the Chocolate Theatre, with classes on truffl e making, chocolate and wine matching and tastings. Use sight, sound, touch and fi nally taste to fully appreciate the subtle nuances of premium chocolate.

Melissa Cole is forerunner in beer expertise. An international judge, she has also written a well-received book, “Let Me Tell You

All About Beer: A Beginner’s

Guide to All Things Brewed”. Imbibe

magazine’s Educator of the

Year award, she blazes a trail and is a steadfast beer enthusiast. Catch her in the Drinks Theatre every day at 12:30.

BEER TO DINE FOR

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

Hendrick’s Gin are in the Theatreall about cocktail making and how to mix them.Every day at 17:30

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

CAKE AND BAKE

FLOWER POWERFiona Sciolti’s botanical chocolates are elegantly simple; take the nation’s favourite indulgence and source the ingredients from the local countryside! Come along and see Fiona talk about her beautiful creations, and to ask her questions about how she does it. Fiona’s in the Chocolate Theatre every day at 13:45.

MASTERCLASS

TICKETSAVAILABLE

THROUGHOUT

THE DAY AT

REGISTRATIONDESK

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FOODIES FESTIVAL RESTAURANTSTATTON PARK MAY 17, 18 & 19 2013

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

Tel: 01829 751441Web: lordbinning.co.uk

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

Tel: 01565 622980Web: lochfyne-restaurants.com

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

along with charcoal-fi red souvlaki chicken and delicious sesame-seeded Halloumi cheese. Enjoy strong, full fl avours and fresh ingredients that are unforgettable.

Tel: 01625 419571Web: stolenlamb.com

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FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEtatton park may 17, 18 & 19 2013

Sponsored by

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

YANG SINGSituated in the heart of Manchester’s Chinatown, Yang Sing focuses on market fresh, gourmet food that is transformed into delicious Cantonese cuisine. The restaurant offers cordial old-school service, cooking of the highest quality and an enviable reputation as one of the finest food institutions in the city. .

34 Princess St, Manchester, M1 4JYtel: 0161 236 2200Web: yang-sing.com

See the Yang Sing Culinary Team in the Chefs Theatre Friday, 17th May, 14:00

SteAmed lobSter wIth toFu ANd Supreme wINe

1 Scottish lobster, halved/portioned as appropriate500ml soya milk or silken tofu5 egg whites300ml chicken stock50ml Shaoxing/ rice wine20g finely chopped spring onion10g cubed fresh ginger20g large pieces of chicken skin10g spring onion, sliced

thickly on a diagonal5g salt5g sugar

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

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

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Sponsored by

Goan spice paste (makes more than you need)15g soft dark sugar3g Cornish sea salt 6g spice black peppercorns15g cumin seeds5g dried chilli powder7g fennel seeds7g tumeric2g whole cloves15g spices coriander seeds20ml vinegar red wine125g red chillies45g garlic prepped60g ginger15g lemon juice Goan curry sauce 50g Goan curry paste2 400ml tins coconut milk30ml tamarind water30ml lemon juice250ml tomato pasata

Flat bread 190g self raising flour50ml thick greek yoghurt1 free range eggswater

salt pinch turmericpinch of onion seeds

Lemon and coconut rice 200g Basmati200ml coconut milk1 lemon

To garnishtoasted almondsGreek yoghurtcoriander sprigs80g chickpeas40g spring onions40g green beansking prawns, shell removed enough for 4 peoplelemon juice

l Toast the dry spices and blend. Add garlic, ginger and chilli and blend. Cook the paste in a small amount of oil, add vinegar and lemon, cook until dry. l Sieve the flour into a bowl, add salt, turmeric, onion seeds and the yoghurt and egg. Add water until it’s a dough

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

AntonyShirley Antony Shirley is executive chef of the Seafood Pub Company which operated award-winning, seafood-led gastro pubs at the Oyster & Otter, on the outside of Blackburn, and the Assheton Arms in Downham. Two more will open this summer near Preston and Lancaster.

The Oyster and Otter Restaurant631 Livesey Branch Road, Blackburn, BB2 5DQTel: 01254 203 200Web: oysterandotter.co.uk

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

GoAn kinG prAwn curry, Grilled flAt breAd, lemon And coconut rice

QWhich celebrity have you cooked

for recently?

AI’ve cooked for Paul Heathcote

of The Olive Press Preston and Heathcotes Preston, who often comes to the pub.



Fillet troutbrine (250g salt, 100g sugar, 1 litre water)100g peas100g broad beanssmoking chips1 bag of frozen peas1 fresh horseradish50g smoked butter

For the hollandaise200g butter2 yolks25ml vinegar (tarragon reduction)

l For the brine, boil the sugar and the salt with the water, and leave to cool.l Cut the fillet trout in half, lengthways. Score

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

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

BRENT HULENAHIPPING HALLBrent Hulena is a New Zealander with a keen knowledge of British seasons. He has a ‘rustic but sophisticated’ approach to cuisine, enjoying the full flavours and differing components that locally sourced food can bring. As Head Chef, his food has ensured that Hipping Hall has 2 rosettes from the 2012 AA guide.

Cowan Bridge, Kirkby Lonsdale, LA6 2JJTel: 0152 427 1187Web: hipping hall.com

See Brent Hulena in the Chefs Theatre Sunday 19th May, 16:00

LUNE RivER TRoUT, wiTH smokEd pEAs ANd HoLLANdAisE

Q What’s your favourite meal?

AIt would have to be the BBQ.

Nothing quite like a beer and burger in the sun!


the aga rangemaster chefs theatre fOODIes festIvaltatton park may 17, 18 & 19 2013

serves 41kg chicken (on bones)2 tomatoes, cut into 42 medium potatoes, cut into 4200ml cooking oil (to fry the potato)8 tbsp cooking oil1 tsp black mustard1 tsp brown mustard100ml white vinegar1 tsp salt2 tsp sugar4 green or red chillies, halved2 tbsp Worcester sauce (optional)2 tbsp light soy sauce100ml water

For blending10 dried chillies (more if

you prefer a spicier dish)10 shallots2 stalks lemongrass1 inch galangal1 inch ginger2 inch fresh turmeric½ medium onion4 cloves garlic100ml water

l Soak both the black and brown mustards in 100ml vinegar. Fry the potatoes until they’re a crispy brown and set aside. l In a separate saucepan, heat up 8 tbsp cooking oil. l Add in the blended ingredients and fry until fragrant, and the oil separates. Add salt and sugar.

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

NORMAN MUSANING Norman Musa is one of the most exciting and engaging chefs in the UK, passionately promoting his native Malaysian cuisine. With over 50,000 Facebook fans and appearances on MasterChef Malaysia, he has achieved much since his first Ning restaurant and cookery school in Manchester in 2006.

The Burton Building, 92-94 Oldham Street, Manchester, M4 1LJTel: 0844 414 5484Web: ningcatering.com

See Norman Musa in the Chefs Theatre Saturday 18th May, 13:00

KARi AyAM Devil

foodies 13www.foodiesfestival.com

Q Who would you most like to

cook for?

ABarack Obama. I recently cooked

for David Cameron, but he seemed to think that rushing off to an urgent EU summit was more important!




Serves 4500g shin of beef, diced and trimmed50g carrot, diced50g onion, diced50g parsnip, diced50g swede, diced3 sprigs of thyme1 bunch of mixed herbs (marjoram and thyme)1 pint of cask/real ale1 pint of beef stock3 large potatoes1 bunch of spring onions50g smoked pancetta, diced75g white cabbage, shredded50g Cheshire cheese

For the pastry100g plain flour

100g unsalted butter75ml cold water

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

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

DAVID MOONEYLancashire-born Dave Mooney is well known for his escapades with the Hairy Bikers and his passion for locally sourced, fresh and home-cooked food. Dave blossomed under the expert eye of Raymond Blanc in his early career before working as a commis chef to Marco Pierre White. In 2011 Dave teamed up with restaurateur Paul Newman and together they founded the New Moon Pub Company.

Web: newmoonpub.co.uk

See David Mooney in the Chefs Theatre Friday 17th at 13:00 and Saturday 18th at 11:00

ShIN Of bEEf, rOOt VEgEtAblE AND rEAl AlE pIE wIth cOlcANNON

Q Who would you most like to

cook for?

AFormer World Grand Prix

Champion James Hunt, my childhood hero. He could put a fair bit away!




200g lamb rump60g green beans

For the salsa verde sauce20g shallots5g mint5g parsley5g basil5g tarragonolive oil

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

DAVID SINGHNORTHERN QUARTER RESTAURANTDavid has worked for some of Manchester’s most acclaimed restaurants, including The Radisson Edwardian Hotel. He is now adding his own unique dimension to The Northern Quarter Restaurant and Bar.

108 High St, Manchester, M4 1HQTel: 0161 832 7115Web: tnq.com

See David Singh in the Chefs Theatre Saturday 18th May, 15:00

LAmb rump wItH A GreeN beAN SALSA VerDe

Q Who would you most like to cook

for?

A Raymond Blanc, as his technique

and skill inspired me to become a chef.

freSH cHeeSe

1200g milk800g cream1g citric acid0.3g starter40 drops vegetarian rennetsalt

Hay AshHandful of hayLemon thyme

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

mArY-eLLeN mActAGueAUMBRY RESTAURANTMary-Ellen began at the Fat Duck and .Worked for Heston Blumenthal for 4 years. In late 2006 she worked for Paul Heathcote and then Ramsons before opening the successful Aumbry with her husband and business partner in October 2009.

2 Church Lane, Prestwich, Manchester M25 1AJTel: 0161 798 5841Web: aumbryrestaurant.co.uk

See Mary-Ellen McTaigue in the Chefs Theatre Sunday 19th May, 14:00

QWhat is your favourite meal?

AMy favourite meal would

definitely be a barbecue with family and friends. It’s such a relaxed and sociable way to eat- and easy with the children!




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

HEalTHy baNaNa cakE

3 overripe bananas (the blacker the better)1½ cups plain flour½ tsp vanilla extract1 tsp bicarbonate soda½ tsp baking powder¼ cup butter or margarine1 cup of sugar1 egg

l Whiz up all the above ingredients in a food processor – except the flour, until it’s all smooth. If you don’t have a food processor, you can do this in a bowl with a spoon and lots of elbow grease. Maybe start by forking the bananas first if you’re doing it in this way, then

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

who has first-hand experience of the highs and lows along the way. Justine won the TV series Michael Winner’s Dining Stars and became a celebrity supplying businesses with her wonderful brownies and cakes.

Web:celebritychefsuk.com/justineforrest

See Justine in the Chefs Theatre Friday 17th, 15:00




For the pea mousse500g peas500g whipping cream7 leaves gelatine210g pasturised egg whitesalt to taste

For the pea purée600g peas400g water

For the popped peaspeas (shelled)brunoise shallotlemon juicesaltolive oil

baconpea sproutsair dried hamquail’s egg

For the truffle dressing150g olive oil

50g white wine vinegar3g salt1g white pepper2g truffle oil50g brown chicken stock15g chopped truffle

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

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

PeA mOuSSe wItH tRuffLe dReSSING

Michelin guide and has been given a high 5 in the Good Food Guide.

Crook Rd, Windermere, CumbriaLA23 3JATel: 01534 88600Web: linthwaite.com

See Chris in the Chefs Theatre Saturday 18th, 16:00

Q What’s your favourite

meal?

AThe Ledbury in Notting

Hill is my favourite place to eat, but my favourite ‘day off’ food at the moment is fish and chips.




PAUL RILEYKaleido RestauRant

Paul has worked in minimum 2-rosette restaurants for most of his career, and held his own aa rosettes at two of them. at Bristol’s thistle Grand Hotel, he took them to a two-rosette standard and as Head Chef of the four-star Pederson Crown Plaza.

the national Football Museum, urbis Building, Cathedral Gardens, Manchester, M4 3BGTel: 0161 871 8160Web: kaleidorestaurant.co.uk

See Paul in the Chefs Theatre, Sunday 19th 17:00

CARAmELIsEd dUCk bREAst, LEg bon bon, swEEt PotAto, sPICEd AUbERgInE And PIqUAnt jUs

Serves 4

4 trimmed Gressingham duck breasts1 large sweet potato1 duck leg5g Maldon sea salt5g star anise2g Schezuan peppercorn500ml duck fat1 egg 20g plain flour, seasoned30g bread crumbsFor the aubergine purée 1 aubergine1 clove garlic, finely chopped1 small hot chilli1 sprig coriander1 sprig mint1 tsp cumin seedsjuice of ½ lemon1 tbsp olive oil

For the piquant sauce100ml honey50ml white wine vinegar1 sprig coriander1 tsp English mustard50ml sesame oilpinch ground corianderpinch ground gingerpinch ground cuminpinch ground five spicepinch ground clovespinch curry powderpinch ground caraway seedpinch ground fennel seed pinch ground black pepperpinch ground cardamompinch ground star anise500ml beef stock

l For the duck breast Place skin-side down into

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

qWhich celebrity have you cooked

for recently?

Ai recently welcomed oK

magazine to Kaleido for a fashion photo shoot, featuring three local WaGs.



ZOE SALMONCELEBRITY MASTERCHEFZöe’s love of food started at a very young age: her mother was a keen baker and Zöe always loved helping out and licking the bowl! Zöe has filmed Tasting Wine, a DVD with wine expert Jaspar Corbett. Zöe educated the nation hosting her BBC documentary The Big Fat Truth About Low Fat Foods. Her culinary skills were most recently put to the test in BBC’s MasterChef.

Web: zoesalmon.com

See Zöe in the Chefs Theatre at:Saturday 17th, 12:00Sunday 18th, 12:00Monday 19th, 11:00

ChOCOLAtE fudgE brOwNiES

375g soft unsalted butter375g best quality dark chocolate (I use Green & Blacks)6 large eggs1 tbsp vanilla extract500g caster sugar225g plain flour1 tsp salt200g chopped fudgetin measuring approx. 33 x 23 x 51/2cm

l Preheat the oven to 180°C. Line your brownie pan - sides and base.l Melt the butter and chocolate together in a large heavy based pan.l In a bowl beat the eggs with the sugar and vanilla. Measure the flour into another bowl

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

SiMpLE piZZAON thE griLLServes 2-4

Pizza dough, bought or made (Naan or pittas also fine)olive oilgarlic, crushedselection of herbsParmesan cheesetomato pizza sauce or plain chopped tomatoespepperoni and other toppings of your choicecheddar cheese, grated

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

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

QWhat’s your favourite meal?

AI love scallops. One of my

favourite dishes is scallops in a champagne sauce. I created the dish when filming BBC1’s MasterChef. I serve it on a bed of edamame beans.


FOODIES FEStIval ExhIbItOrStatton park may 17, 18 & 19 2013


AdAms And Russell48 appin road, argyle Industrial Estate, birkenhead, Ch41 9hh tel: 01516474210www.adamsandrussell.co.ukAdams and Russell are roasters of fresh coffee based on the Wirral. We have been established over thirty years and offer a range of 30 different origins of coffee, which can be enjoyed as whole beans or freshly ground coffee. We are also Fairtrade registered.

AeGaddington Way, luton, bedfordshire, lU4 9QQtel: 08445 611 611www.aeg.co.ukCome by to view our range of home appliances and discover high quality AEG cooking and cleaning appliances.

AiRyfAiRy CAke Boutique24 School lane, Didsbury, M20 6rGtel: 07791 850641www.airyfairycupcakes.co.ukWe freshly bake hundreds of cup cakes, layer cakes, cheesecakes, brownies, blondies and rocky roads every day from the Didsbury based vintage-style Cake Boutique and Tea Room. We serve up the best afternoon tea around and cater for weddings, birthdays and christenings, plus plenty more. Offering a range of cake-based classes and parties for all ages and the boutique is available to hire.

AndRew Jones PiesUnits 2-4, Queens Mill Industrial Estate, Queens Mill road, huddersfield, West Yorkshire, hD1 3rrtel: 01484 548137www.andrewjonespies.co.ukA multi award-winning handmade

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

tHe ARtisAn BuRGeR Co.3 bohard Steading, Murrayhall, Perth Oh2 7Phtel: 01635 281 534We sell handmade burgers and hotdogs, with all types and combinations of fillings. Made by artisan suppliers to our own recipe using quality assured British meat. Our sourdough buns are hand-made for us and we can evern trace the farm that the grain has been grown on.

AzuCAR sPiRits6 Pages lane, Muswell hill, london, N10tel: 07939 249 365www.azucarspirits.comWe specialise in Rums for the Cocktail Market. We are the sole distributor for our Carmel Rum, White Rum, Gold Rums and our Honey Rum. These are just a few!

BAmix ukUnit 3, Ellesmere business Park, haydn road, Sherwood, Nottingham, NG5 1Dxtel: 0115 960 8646www.bamixuk.comWe are Wholesalers, Distributors and Manufacturers of fine quality household products. These include the World Famous bamix of Switzerland, Woll Cookware, a superb range of titanium non-stick pans made in Germany with Swiss Technology and our very own ‘whisper quiet’ Superjuicer juice extractor. We also stock a wide range of kitchen utensils and gadgets such as Slicers, Graters, Peelers and Steamers.

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

Bennetts seAfood14 trinity road, Weymouth, Dorset, Dt4 8tJ07825950702www.bennettsonthe waterfront.co.ukA fresh taste of the Dorset Coast, with a selection of mackerel baps, lemon sole in roll, chunky cod ciabatta, and clam and chowder.

tHe BiG BBq12 hayfield avenue, bredbury, Stockport SK6 1EGtel: 07809 395 447Portugese piri piri chicken and lamb. You select the heat from mild to mouth-burning hot, and we cook it on a giant BBQ.

BitteR twistedMere Mill, Mereside rd, Mere, Cheshire, Wa16 6Qttel: 07785 520 531www.bittertwisted.co.ukA pop-up cocktail and Prosecco bar serving the best of Italian drinks from a lovingly restored 1960s vintage Citroen H Van.

tHe BlACk doG wine ComPAnythe Cart barn, ashlyn’s Farm Shop, North Weald, Essex, CM16 6rZtel: 01992 525 009www.blackdogwines.co.ukWe are a retail and mail order wine merchant who seek quality, artisan-scale, family-run estates.

020_028_FFExhibitors_Tatton.indd 20 30/04/2013 14:56

exhibitors FooDies Festivaltatton park may 17, 18 & 19 2013


Bordeaux undiscoveredHillfield House, Eldersfield, Gloucestershire, GL19 4NNTel: 01452 840116www.bordeaux-undiscover ed.co.ukSuperb French wine from UK wine merchant offering quality wines at pocket pleasing prices.

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

the Brownie BarTel: 07875 441 274www.browniebar.co.ukGorgeously gooey chocolate brownies and white chocolate blondies. We offer rich chocolate, millionaire, salted caramel, raspberry and dark chocolate.

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

cafe cio Limited01422 249482www.cafecio.comA fair-trade espresso bar, serving “traditional coffee at its best”. We also serve a wide selection of teas, hot chocolate and cold beverages.

caLifornia Prune BoardTel: 01858414218www.californiaprunes.co.ukCome and sample a range of sweet and savoury California prune treats including muffins, cheese and bars! casa cateringTel: 02070959922www.casa-catering.comWe’re renowned for our giant paellas, delicious tapas and pintxos, hand carved hams and boutique wine list.

cataLyst wine servicesCherry Orton Road, Peterborough, PE2 5EHTel: 07789 898 017www.catalystwines.comA private limited company, looking to enter or improve performance in the highly competitive UK Market. We can offer efficient UK representation or work with you on a bespoke basis.

cheshire cheese comPanyTollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire, SK11 0HZTel: 0808 189 0725www.cheshirecheese company.co.ukAccredited by the Vegetarian Society, The Cheshire Cheese Company has a range of 14 cheeses to choose from, combining the finest ingredients.

cheshire LifeWarrington Regus, Cinnamon House Cinnamon Park, Crab Lane, Warrington, WA2 0XPTel: 01925 661904www.cheshirelife.co.ukWe are a lifestyle magazine in Cheshire.

chiLLBerries21A Tatton St, KnutsfordTel: 01565 755 570www.chillberries.infoWe produce the finest locally farmed frozen yoghurt and some tasty treats into the bargain. Not only Pro-biotic, Pre-biotic and counts towards your 5-A-Day, but is also fat free... Happy cows, healthy food.

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

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

cLicK n’ drinKwww.clickndrink.co.ukClick n’ drink offer a wide range of beers, wines and spirits from around the world, from signature brands to hidden gems.

conscious foodsUnit 3B, Clapham North Business Centre, 26-32 Voltaire Rd, London SW4 6DHTel: 020 7720 7099www.consciousfood.co.uk




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

Continental Cottage21 Riverside Forward Works, Bridge Lane, Woolston, WA1 4BATel: 01925 851 090www.continentalcottage.co.ukContinental Cottage offers some of the finest food from Germany including traditional handmade salami. Smoked and ready to eat, they come in a mixture of flavours, which kids will love!

Cooper White Wines8 Torlee Road, Birnam, Dunkeld, Perthshire, PH8 0BDTel: 01350 727 381www.cooperwhitewines.co.ukThe Christian Audigier collection of wines and champagnes are of high quality and come from well-established producers in France, Montpeyroux Estates in Languedoc and House of Dumangin respectively. Christian Audigier, the fashion designer, personally chose Montpeyroux Estates.

Coopers gourmet sausage rollsAppleyards, 85 Wyle Cop, Shrwsbury, SY1 1UTTel: 01743240180www.coopers-sausage-rolls.co.ukCoopers create products using only the best possible ingredients, all with local provenance. Our gourmet sausage rolls are made in Shrewsbury and sold at farmers’ markets, delis, farm shops and rural outlets. Once tasted, they are neverforgotten.

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

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

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

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

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

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

the CurrY shop5 Indoor Market, Market Place, DH1 3NJ Durham, DurhamTel: 07590 511715www.thecurryshop.netThe Curry Shop stocks delectable Indian spices, pastes and mixes for you to make your favourite curries.

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

disCover the originTel: 0207 395 7120www.discovertheorigin.co.uk




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

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

DouGH it YourseLFTel: 01625 575625www.doughityourself.co.ukWe produce a range of delicious baking mixes, all hand made using only the finest ingredients, layered to look like sand art.

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

eCover165 Main Street, Greenham Business Park, Newbury, Berkshire, RG19 6HNTel: 08451 302230www.ecover.comWhen it comes to your home and

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

eDen BrewerYEden Brewery St Andrews, Main Road, Guardbridge, St Andrewswww.edenbreweryst andrews.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 rYeLanDsEggardon Ryelands, Hill Barn Farm, Kingston Russell, Dorchester, Dorset, DT2 9EDwww.eggardon.co.ukWe sell Westcountry Farmhouse Cheddar and blended cheeses produced by Ford Farm in Dorset. These cheeses have one many awards in the UK and abroad. The Cave Aged traditional cheddar was the supreme champion cheese at the Nantwich international cheese show in 2011 and also reserve supreme champion in 2012.

eLLis ConFeCtionarYTel: 07791051124Award winning fudge and Old Fashioned sweets and treats.

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

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

essentiaL CuisineBrowning Way, Woodford Park Industrial Estate, Winsford, Cheshire, CW7 2RHTel: 01606 541490www.essentialcuisine.comAt Essential Cuisine we strive to supply stocks, jus, gravy, demi-glace and glaces which taste like your own kitchen-made products, giving you the confidence to focus on the final dish.

exotiC taGine16 Millfield, Mill Place, Kingston, Surrey, KT1 2RPTel: 07760 273425www.exotictagine.comExotic Tagine 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 Tagine brings the flavours of Morocco to life.

FaBuLous voDka CompanY13 New Road, Marlow Bottom, Buckinghamshire, SL7 3NQTel: 07902 209532www.fabulousvodka.co.ukWe have a mission: to develop and produce the finest alcoholic drinks. We use the purest spirits, blended or distilled with the finest natural ingredients to produce the most delicious drinks. Suitable for drinking neat, over ice or as an ingredient in delicious food dishes.




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

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

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

Flavourly36 South Gyle Crescent, Edinburgh, EH12 9EBwww.flavourly.com

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

FlinT and FlameBrookdale Farm. West Chiltington Lane, Billingshurst, West Sussex RH14 9EATel: 0800 008 7744www.flintandflame.comHigh quality German steel kitchen knives, blocks and sharpeners.

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

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

gasTro nicksUnit 4 Garlands Estate, Cadley Road, Collingbourne Ducis, Wiltshire, SN8 3EBTel: 01264 852701www.gastronicks.co.uk

Gastro Nicks sources the finest-quality food and wines direct from small producers, both in the UK and internationally, to provide customers with superior seasonal produce. Included in the range are extra virgin olive oils, infused olive oils, Gastro Nicks dressings, aged Balsamic vinegars, pastas, sauces, French terrines, English chutneys and farmhouse cheeses, Sicilian salami, Sicilian wines, and Italian DOCG prosecco, with gift boxes and hampers made to order.

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

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

granny marmalade2 Ashbourne Court, BL0 0DGTel: 07817703186Granny Marmalade - ‘introducing the old to the new’. Made from




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

The GreaT BriTish sausaGe CompanyTel: 01438 815139www.britishsausages.co.ukOur free range pure bred Gloucester Old Spot pigs are reared and left to roam the beautiful Hertfordshire countryside thus ensuring a very happy upbringing, resulting in exceptional pork sausages.

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

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

harry’s milKshaKes and munChiesBrown Moss Barn, Hunsterson, Nantwich, Cheshire, CW5 7PPTel: 07805 839787www.harrysmilkshakes.co.uk

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

isha CaTerinGIsha House, 30 Colbourne Road, Beddau, RCT, CF28 2LNTel: 01443 207289www.coffee4events.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.

Jamie maGaZineTel: 0800 953 9800 www.jamiemagazine.comJamie is the inspirational food magazine from Jamie Oliver. Inside each issue, you’ll find new recipes from Jamie and other top chefs, brilliantly simple family meals and inventive ideas for seasonal produce. There are profiles of innovative food producers, guides to exciting foodie travel destinations, and insights into Jamie’s campaigns and family life.

JorGe’s deliTel: 07795251234www.jorgesdeli.comJorge’s Deli love Spanish food! We work with four family run

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

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

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

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




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

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

LonDon cHinaPO Box 185, Borehamwood, Hertfordshire, WD6 3XLTel: 02082072228www.londonchina.co.ukWe sell Berghoff products, Berghoff Cookware and Berghoff accessories.

ManningS JuiceNew Cross Farm, Edwyn Ralph, Bromyard, Herefordshire,HR7 4NFTel: 01885 482445www.manningsjuice.co.ukWe offer handcrafted orchard apple and pear nectar. From blossom to bottle our bottles of yummy, scrummy in your tummy juices provide that tongue tingling refreshment each and every time.

MigraTion FooDSwww.migrationfoods.comMigration Foods sells Sariki Extra Virgin Olive Oil.

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

MonTezuMa’S cHocoLaTeSBirdham Business Park, Birdham, West Sussex PO20 7BTTel: 0845 450 6306www.montezumas.co.ukLocal chocolate company Montezuma’s Chocolates will be offering samples all weekend. A variety of bars of chocolate will be showcased, including the new Great British Pudding Bars, featuring three favourite pudding recipes in fabulous chocolate. Whether it’s Giant Buttons or something more challenging like Chilli and Lime in Smooth Milk Chocolate that you’re after, Montezuma’s will have a chocolate to tempt you.

Mr. viKKi’SUnit 1a High Hesket Business Park, High Hesket, Carlisle, Cumbria CA4 0BWTel: 01697475438www.mrvikkis.co.ukBespoke Indian Fusion pickle producer. Dedicated to using fresh ingredients, that contain no gluten, wheat or dairy.

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

newarK wineSNewark Steading, Milton, Crocketford, Dumfries, DG2 8QTTel: 01556 690544www.newarkwines.comNewark Wines specialises in importing and distributing South African wines.

oLive DeSignSTel: 01768 372710www.olive-design.co.ukWe make kitchenware, furniture and children’s play furniture.

orcHarD pigWest Bradley Orchards,BA6 8LT Glastonbury,Somerset, United KingdomTel: 01458 851222www.orchardpig.co.ukMade from honest-to-the-core apples, the ciders are crafted to our own special cider recipe, expertly blended and slowly matured for a great taste with real character.

p&p cLoTHingTel: 01623422044www.pandpclothing.co.ukCome by our stall to see our fabulous apron range.

THe paTe anD wine coMpanYTel: 07775852160www.facebook.com/thepateandwinecompany




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

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

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

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

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

Pure sPainTel: 01305 458166www.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.

retro shotswww.retroshots.co.ukRetro Shots are made by a slightly mad, slightly alcoholic Willy Wonka kind of a guy.

riverCo trading19 Cheddleton Park Avenue, Cheddleton, Leek, Straffordshire, ST13 7NSTel: 01538361393www.naturalgarden furniture.co.ukWe are a small, family-run, local wooden garden furniture manufacturing and supply company.. We are committed to conservation and take the care of the environment very seriously, therefore all of the wood we use is from responsibly managed forests using only FSC and PEFC timber.

rsPBTel: 01273775333www.rspb.org.ukNature is in trouble- millions of

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

the sauCe Queenwww.thesaucequeen.co.ukAn award-winning sauce product that’s not only big on flavour, but has a warming, homemade yet restaurant quality. Available over the counter to cook at home.

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

the sCion sPirits ComPany limitedCoole Quay Liqueur Company,4 Herbert Place, Dublin, IrelandTel: 00353 1662 1133www.scionspirits.ieCombining a unique blend of all natural ingredients –including beautiful Belgian chocolate – to provide the most exquisitely-tasting Cream Liquor which tastes great on ice, in cocktails or over ice-cream for a naughty-but-nice dessert.

shaw meatsMillers Business Park, Station Road Wigton CA7 9BATel: 016973 44328www.shawmeats.co.ukWe sell a wide variety of cumbrian salamis, gluten free and cured meats and local game.




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

Shocka’S coconut hubwww.shockascoconuthub.comWe’re a specialty bar service for private parties, functions and events. We focus on super hydrating naturally alkalizing mixers, making for exotic parties.

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

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

Stolen lambTel: 01625419571www.stolenlamb.com

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

SubZero ice creamEly Industrial Estate, Williamstown, Rhondda,Wales CF40 1RATel: 01443 441159www.iamsubzero.comAn award winning ice cream maker based in the lovely Welsh Valleys.

SweetS2Go3 Shireoak Road, Manchester M20 4NYTel: 01909 888 414Sweets2Go offers a range of retro sweets, hampers, sweets shakes and Victorian jars - all your childhood favourites!

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

thai experience ltd11 Pheasant Way, Winsford, Cheshire, CW7 1PXTel: 01606-592089 We are all about delivering homemade, authentic Thai cuisine, made from the freshest locally sourced ingredients when possible.

tuckerS exoticUnit 10, Argyle Mansions,37 The Avenue, Surbiton,Surrey KT5 8JNTel: 07531948020www.tuckers-exotics.co.ukExceptional, sustainably sourced meat from around the world.

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

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

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

williamS handmadeTel: 07792 419454www.williamshandmade.comWe use traditional craftsmanship to produce products which are completely original and will challenge the fashion industries view on craft.

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


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TIMETABLES FOODIES FESTIVALTATTON PARK MAY 17, 18 & 19 2013

Friday 17th May

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

11.00 Christopher Blackburn - Founder of Yorkshire Pudd and star of Food Glorious Food12:00 Zoe Salmon - Celebrity MasterChef Star 13:00 David Mooney - The Lord Binning and New Moon Pub Co14:00 The Yang Sing Culinary Team15:00 Charlie Lawson - The Prestbury Farm Shop16:00 Justine Forrest - Healthy eating and weight loss guru

11:30 Local beer tastings with Tatton Brewery12:30 Beer tastings and tutoring with Melissa Cole 13:30 Sherry and food tasting with Charles Metcalfe14:30 Food and wine matching with Discover The Origin 15:30 Cocktail making and mixing with Hendricks Gin 16:30 Portuguese wine tasting with Charles Metcalfe

12:15 Cake and cookie decoration with The Creative Cookie Co.13:15 Healthy Cookies and Banana Bread with Justine Forrest14:15 Cake and cookie decoration with The Creative Cookie Co.15:15 Healthy Cookies and Banana Bread with Justine Forrest16:15 Cake and cookie decoration with The Creative Cookie Co.

12:45 Chocolate and Wine Matching with Coeur De Xocolat13:45 Flower infusions and botanical chocolates with Sciolti Chocolates14:45 Chocolate Truffl e Making with Coeur De Xocolat15:45 Ginger Comforts delicious ice-cream making16:45 Chocolate Tastings with Coeur De Xocolat17:45 Tasting and sampling with Montezumas Chocolates

13:00 How to get your BBQ smokin’14:00 Impromptu BBQ Feasts15:00 Challenge the Chef!16:00 BBQ Do’s and Don’ts17:00 Grilled Pizza, Flatbreads and Cakes

Aga RangemasterChefs Theatre

Drinks Theatre

Cake and Bake Theatre Sponsored by Electrolux

Chocolate Theatre

BBQ Arenapresented by Napoleon Grills

Christopher Blackburn - Founder of Yorkshire Pudd and


Entertainment Stage featuring Keep Swining Band and Denise Morgan

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Chocolate Theatre

Saturday 18th May


11.00 David Mooney – The Lord Binning and New Moon Pub Co 12:00 Zoe Salmon - Celebrity MasterChef Star 13:00 Norman Musa – Ning14:00 Kim Kaewkraikhot - Chaophraya15:00 David Singh - The Northern Quarter16:00 Chris O’Callaghan - Linthwaite House 17:00 Antony Shirley – Executive Chef of the Seafood Pub Co

11.30 Local beer tastings with Tatton Brewery12:30 Beer tastings and tutoring with Melissa Cole 13:30 Sherry and food tasting with Charles Metcalfe14:30 Food and wine matching with Discover The Origin 15:30 Cocktail making and mixing with Hendricks Gin16:30 Portuguese wine tasting with Charles Metcalfe

12:15 Healthy cookies and banana bread with Justine Forrest 13:15 Gin & tonic cakes with Emilly Ladybird 14:15 Healthy cookies and banana bread with Justine Forrest 15:15 Gin & tonic cakes with Emilly Ladybird 16:15 Cake and cookie decoration with The Creative Cookie Co16:45 Gin & tonic cakes with Emilly Ladybird

12:45 Chocolate and Wine Matching with Coeur De Xocolat 13:45 Flower infusions and botanical chocolates with Sciolti Chocolates14:45 Chocolate Truffl e Making with Coeur De Xocolat15:45 Ginger Comforts delicious ice-cream making 16:45 Chocolate Tastings with Coeur De Xocolat 17:45 Flower infusions and botanical chocolates with Sciolti Chocolates

10:30 Chinese Noodle Doodle12:15 Gastronomic experiments with homemade tomato soup, bread and butter13:45 Gastronomic experiments with homemade tomato soup, bread and butter15:00 Chinese Noodle Doodle16:00 Gastronomic experiments with homemade tomato soup, bread and butter



Drinks Theatre


Chocolate TheatrePresented by Coeur De Xocolat

Childrens Cookery Theatre presented by Kiddy Cook

Antony Shirley – Executive Chef of the Seafood Pub Co

Cake and cookie decoration with The Creative Cookie Co




Entertainment Stage featuring Natural Vibes and Denise Morgan


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11:00 Zoe Salmon - Celebrity MasterChef Star 12:00 George Yiannis – Stolen Lamb 13:00 Rachel Green - Champion of local produce 14:00 Mary-Ellen McTague - Aumbry 15:00 Steve Smith – Freemasons at Wiswell16:00 Brent Hulena - Hipping Hall 17:00 Paul Riley - Kaleido

11:30 Local beer tastings with Tatton Brewery12:30 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 Cocktail making and mixing with Hendricks Gin16:30 Portugues wine tasting with Charles Metcalfe

12:15 Healthy Cookies and Banana Bread with Justine Forrest 13:15 Cake & cookie decoration with The Creative Cookie Co.14:15 Gin & tonic cupcakes with Emilly Ladybird15:15 Cake & cookie decoration with The Creative Cookie Co.16:15 Healthy Cookies and Banana Bread with Justine Forres16:15 Gin & tonic cupcakes with Emilly Ladybird

12:45 Chocolate and Wine Matching with Coeur De Xocolat 13:45 Flower infusions and botanical chocolates with Sciolti Chocolates14:45 Chocolate Truffl e Making with Coeur De Xocolat15:45 Ginger Comforts delicious ice-cream making 16:45 Chocolate Tastings with Coeur De Xocolat 17:45 Flower infusions and botanical chocolates with Sciolti Chocolates

10:30 Chinese Noodle Doodle12:15 Gastronomic experiments with homemade tomato soup, bread and butter13:45 Gastronomic experiments with homemade tomato soup, bread and butter15:00 Chinese Noodle Doodle16:00 Gastronomic experiments with homemade tomato soup, bread and butter


Sunday 19th May



Drinks Theatre


Chocolate TheatrePresented by Coeur De Xocolat

Childrens Cookery Theatre Presented by Kiddy Cook




Entertainment Stage featuring Larry Langton, Harripaul and McCrei


POP UPrestaUrants live mUsicchefschamPagnebeachcOcktails artisan fOOdvineyardfarmbbQcOOk Offscake and bakebuy tickets at www.foodiesfestival.com or 0844 995 1111

Feast in style with

Tickets on sale May 1st

B a t t e r s e a P a r k au gu s t 1 6 , 1 7 & 1 8

Presents

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