Foodies Festival Bristol Showguide 2013

AGA RANGEMASTER CHEFS THEATRE ● BBQ ARENA ● POP UP RESTAURANTS

Bristol HarboursideJuly 12, 13 & 14

Foodies Festival with top chefs

DRINKS THEATRE ● CHILDREN’S COOKERY CLASSES ● ARTISAN FOOD

NEW CAKE & BAKE ANDCHOCOLATE THEATRE

£3

ChefsRECIPESINSIDE

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TOILETS

Chefs Theatre

Drinks Theatre

Kids Cookery Theatre

Cake & Bake Theatre

Chocolate Theatre

Restaurant Tents

Producers Market

BBQ Arena

VIP Tent

Exhibitors

Street Food Arena

First Aid

Stage

welcome foodies festival

foodies 3

Foodies Festival is back for another year at Bristol Harbourside. What a treat we have for you this weekend! Michelin star chef Martin

Blunos will be cooking his signature dish in the aga Rangemaster Chefs theatre. Fiona sciolti is sharing her secrets of indulgence with her chocolate, foraged from flowers in her garden, in our all-new Chocolate theatre. local talent Kiddy Cook will be inspiring budding chefs all day in the Kids Cookery theatre. Head to the Registration desk to sign up for free entry into 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 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

martin Blunostv personality and famous chef with two Michelin stars

Xanthe clayauthor and food writer for Good Food and olive

Ronnie faulknerHead Chef of the eponymous Ronnie’s

Rachel demuthvegetarian chef, author tutor and columnist

Welcome to Foodies

Foodies Festival with top chefs

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

adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew Magee

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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REFRESHING FRUIT CIDERS, CRAFTED IN SOMERSET.

FFBRIST_004_Mix.indd 12 09/07/2013 11:57

foodies 5

FOODIES FESTIVAL NEWSBRISTOL HARBOURSIDE JULY 12, 13 & 14 2013

Popping upAt Foodies Festival, it makes sense for the big names to come to you. That’s why we’ve got some of Bristol’s top restaurants in self-contained Pop-Up Restaurants to give you samples of their most delectable and popular dishes. Big names include Yume Kitchen and Exotic Tagine, bringing you the best of international fl avours.

This year at Foodies you can take an international wine tour with Beaujolais, Wines of Germany,

Bordeaux Undiscovered and Shawbury Vintners all enjoying stalls at Bristol in our new Wine Village. The Drinks Masterclass also

has a treat in store for lovers of all things grape, including presentations by Charles Metcalfe and Susy Atkins.

WINE VILLAGE

Stars in TheatreXanthe Clay will be presenting this year’s Chefs Theatre; her expert eye will take you through top chefs’ signature dishes all day. Come along and see Iron Chef UK and Michelin-starred Martin Blunos, who will be bringing his amazing culinary talents to the fore in the Chefs Theatre all weekend. Top restaurants showcasing their Head Chefs this weekend also include The Allium Brasserie, Ronnie Faulkner’s Ronnies, Michelin-starred The Manor House Hotel and critically acclaimed vegetarian restaurant Demuths in Bath.

Following on from the success of last year’s festival, we’ve decided to add even more events! Come along to our all-new Cake and Bake Theatre, which will be taking place all day. Those with a sweet tooth will also be pleased to hear of our debuting Chocolate Theatre on Friday only.

NEWADDITIONS

Foodies always love to champion local producers and this year is no different. For starters, grab some crackers and sample the delights of Bath Soft Cheese; visit the Pieminister stand to fi ll up on a main from this local success story and for dessert indulge your sweet tooth with A J Confectionery’s locally made fudge.

LOCAL TALENT Fill your glassCome rain or shine, it’s always nice to have a little tipple - and this year there’s no shortage. Ginger Grouse by Famous Grouse will be handing out delicious alcoholic ginger beers from their new range, local Thatchers will be showcasing the best in traditional ciders and Pinksters Gin continue on the success of their launch at Foodies earlier in the year with their pink gin and tonics.

This year at Foodies you can take an international wine tour with Beaujolais, Wines of Germany,

WINE VILLAGE

be showcasing the best

launch at Foodies earlier in the year with their pink gin

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for people who love local foodThrough its London and South-West editions, flavour connects the champions of local and seasonal food, be they producers orproviders, with our 77% AB audience of consumers for whom

what they eat matters.

We do it in a lively and timely magazine which keeps abreast of the pioneers, revisits the established, cuts through the

chatter and focuses on the food (and drink!).

To discuss how we can help you reach your target market, and for subscription details, please call us on 0117 977 9188

www.flavourmagazine.com

flavour

It was fantastic tofind such a greatartisan product inflavour which wehaven’t yet found!

Rhian, Toast

flavour is so beautifully produced - you’ve obviously got a team of food lovers. We have had some really nice feedback - customers have emailed to thank us for the magazines, and I’m told they’ve been popular in the shops too

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FOODIES FESTIVAL MASTERCLASS NEWS BRISTOL HARBOURSIDE JULY 12, 13 & 14 2013

foodies 7

Cocktails at homeJoin Hendrick’s British Ambassador Duncan McRae on an 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 at 16:30 each day.

Kiddy Cook are hosting hands-on cookery classes in the Children’s Cookery Theatre. From delicious tomato soup, Chinese salad, home-made butter and even carbon dioxide

and bread bubble bombs, these classes will inspire. From 10:30 everyday in the Children’s Cookery Theatre.

KIDDY COOKS

Wine expert and TV presenter Susy Atkins is bringing her charming and authentic approach to the Drinks Theatre everyday. She’ll be discussing the Beajoulais region, with samplings of numerous wines. See Susy in action in the Drinks Theatre at 14:30 everyday.

Charles Metcalfe Presents…Charles Metcalfe is a fi rm favourite, and is regularly seen on TV. Co-chairman of the International Wine Challenge, his expertise on wine precedes him. He’s talking about Sherry, Bordeaux and Centre Loire wines every day from 13:30 in the Drinks Theatre.

and bread bubble bombs, these classes will inspire. 10:30 everyday in the Children’s Cookery Theatre

SUSY ATKINS

Tasty home-made samples

BORDEAUX QUAYPatisserie extraordinaires fromBristol’s famed restaurant BordeauxQuay will be taking us on a tour deforce of their complex French and Belgian baking techniques. Budding pastrychefs can pick up experts tips to impress friends and make boulangerie freshtreats at home!

MASTERCLASS

TICKETSAVAILABLE

THROUGHOUT

THE DAY AT

REGISTRATIONDESK

Taking chocolate to heartCoeur de Xocolat is run by Yorkshire-born David Greenwood-Haigh, a professional chocolatier and member of the Craft Guild of Chefs. David and his team will be hosting the Chocolate Theatre on Friday and doing daily demos there and in the Cake & Bake Theatre on Saturday and Sunday on truffl e making, chocolate and wine matchingand tastings.www.coeurdexocolat.com

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8 foodies

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 thEatrEbristol harbourside july 12, 13 & 14 2013

4 pork chops – thick, on the bone1 bunch spring onions – quickly blanched in boiling salted water200g morel mushrooms 3 shallots - finely diced 1 chargrill pan (optional)

For the pea and asparagus risotto1 tbsp olive oil1 onion, finely chopped250g risotto rice¼ bottle white wine290ml chicken stock (or 2 stock cubes and ½ pint boiling water)1 bunch asparagus, chopped150g fresh peas (shelled weight)50g mascarpone 50g freshly grated Parmesan

l Heat the olive oil in a saucepan, add the onion and cook until softened.l Stir in the rice and continue stirring for two mins while the rice becomes slightly opaque.l Pour in the wine and chicken stock.l Cook, stirring often, for about 12-15 mins.

l Cover the asparagus and peas with boiling water and rapidly boil for about three mins. Drain.l Stir the vegetables and the mascarpone & Parmesan into the rice and leave to one side. l Liberally season your pork chops on both sides with salt and pepper, and place them into a hot pan with a little olive oil. Cook the pork fairly slowly but with enough heat to brown them on all sides. l Place in a warm place to rest whilst you cook the mushrooms and onions. l Sweat the shallot in olive oil and a knob of unsalted butter. Add the mushrooms and cook gently for 3-4 mins.

l Take the spring onions and coat lightly with olive oil and salt and pepper and place onto the hot chargrill until they start to blister and colour nicely. This will give them a wonderful flavour.l To compose your dish give the risotto a final good stir ( it should now be wonderfully creamy) and place in the middle of your serving plate. Place the pork chop onto the risotto and spoon some of the cooking juices over the top, sprinkle with the cooked mushroom and drape the charred onions over the top. For a final delicious flourish, sprinkle with a few wild garlic flowers.

CHRIS STAINESALLIUMHead Chef at Foliage, London, where he held a Michelin star for 7 years. Before that he was Chef de Cuisine at Marco Pierre White’s The Oak Room, which held 3 stars.

See Chris in the Chefs Theatre Saturday 13th at 16:00

North Parade, Bath, Somerset, BA1 1LFTel: 01225 805243Web: abbeyhotelbath.co.uk

RoASTEd mIddlE wHITE poRk CHop wITH pEA & ASpARAguSRISoTTo, moREl muSHRoomS & CHARgRIllEd oNIoNS

Q What is your favorite meal?

AA Sunday roast. Delicious,

indulgent and great for getting friends and family together.

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foodies 9www.foodiesfestival.com

RONNIE FAULKNER RONNIE’S OF THORNBURY Ron Faulkner is a chef proprietor at one of Bristol’s finest. His talent saw Ronnie’s of Thornbury win Restaurant of the Year 2009 with the Good Food Guide. He’s previously cooked at Downing Street, Buckingham Palace and Highgrove.

See Ron in the Chefs Theatre Friday 12th at 15:00

11 St Mary St, Thornbury, Bristol, BS35 2AB Tel: 01454 411137Web: ronnies-restaurant.co.uk

SUmmER GARdEN SALAd wIth POttEd ShRImP

Serves 4

Potted shrimp100g unsalted butter350g picked brown shrimps1 large shallot, dicedpinch of macepinch of cayenne butterpinch of salt½ lemon, juiced

For the salad12 spears aspargus100g broadbeans, shelled100g fresh peas, shelled150g samphire16 broccoli florets16 rocket leaves1 small stale ciabatta30ml extra virgin oil

For the broccoli puree75g broccoli stem50g unsalted butter20g bonito flakes100ml vegetable stock

l Finely dice the shallot and heat a tablespoon of the butter in a pan. Add the shallots to the pan and gently sweat. l Add the shrimps and butter and season with the mace, cayenne, lemon juice and salt. Leave on the side of the stove.l Rinse the samphire under running water and then cook in boiling water with no salt. Once they are soft to the bite, they are cooked. Remove the samphire from the boiling water and plunge into iced water. The process of cooking the vegetables in boiling water is ‘blanching’ and stopping the cooking in iced water is ‘refreshing’. l Salt the boiled water and blanch and refresh the remaining vegetables. Remove the vegetables from the water as soon as they are cold. l Slice the ciabatta as thinly as possible, lay on

a lined baking tray and sprinkle with a little oil. Cover the bread with a sheet of parchment paper and another baking tray. Bake at 180°C for 6-9min, until golden brown. l For the puree, cut the broccoli stems into thin slices, cover with vegetable stock and bring to the boil. Continue to cook until the liquid has evaporated, add the Bonito flakes just before removing from the heat. l Liquidise the broccoli with butter until a smooth puree is formed. Season and leave to cool. l Cut the asparagus stem into three even pieces. l Place all the vegetables in a bowl, drizzle with the remaining olive oil and season. Divide them evenly on four plates and dress with brown shrimps. l Garnish with the rocket leaves, broccoli puree, crisp ciabatta and serve.



10 foodies www.foodiesfestival.com

Serves 2-3

400g chicken breasts/ thigh meat skinless and boneless cut into 2cm pieces2 tbsp of plain natural low fat yogurt 2.5cm sized ginger peeled and crushed3 garlic cloves, peeled and crushed1-2 green chillies sliced with seeds in1 tsp tamarind and date sauce (optional)¼ white onions peeled and chopped finely90-125g ground almonds (to taste)125g fresh or tinned plum tomatoes, chopped into small piecesDry ingredients to be put onto the small plate

3tsp coriander and cumin powder¼ tsp turmeric½ tsp red chilli powder½ tsp garam masala½ tsp of tandoori powder1 ¼ tsp. saltvagar (tempering)1-2 tbsp vegetable oil2 cinnamon sticks or 1-2 cassia bark (2cm length)2 cloves 2 cardamom pods80g fresh coriander leaves – washed in cold water and chop up finely

l In a pan, add oil and turn the heat onto a high-medium flame. Add the cinnamon, cloves and cardamom. Sizzle for 30 secs. Add the chicken.l Cook the chicken until it

turns white and has been sealed with oil and spices.l Reduce the heat to a medium flame and add all the remaining spices, salt, ginger, green chilli and garlic, tomatoes, tamarind and date paste (optional) and tandoori power. Ensure that all the spices are mixed thoroughly and coat the chicken evenly.l Add the sliced onion and stir. Add the yoghurt and almonds. Pour 100- 125ml of hot water and stir. l Simmer on a low heat with the lid on for 5-10 mins until the chicken has cooked through. l Garnish with fresh coriander leaves. This dish is best served with chapattis and rice.

BINI LUDLOWSWEET CUMINIn March, Bini appeared on ITV1 on Food Glorious Food. In 2011, Bini set up her own Indian cookery school, Sweet Cumin, inspired by her mother’s traditional recipes and her years spent teaching help make her the perfect host for children, adults, individuals or groups.

See Bini in the Chefs Theatre Friday 12th at 14:00

The Barn, Clapton, Radstock, Somerset, BA3 4EBTel: 07961 320193Web: sweetcumin.co.uk

Q What’s your favourite meal?

AMy mum’s pan fired masala fish

with spicy flavourful toor dhal, cumin rice and raitu (cucumber and yoghurt). It’s out of this world!

NO BUtter ChICkeN


the aga rangemaster chefs theatre fOODIes festIvalbristol harbourside july 12, 13 & 14 2013


Makes 12

2 tsp whole coriander2 tsp whole cumin1 lemon, juice and zest2 preserved lemons2 garlic clove, crushed1 tsp paprika 1 tsp ground ginger2 tbsp chopped coriander2 tbsp chopped flat parsley50ml olive oil2 medium courgettes cut into 24 discs2 x 250g halloumi, cut into 24 cubes24 cherry tomatoes

l Dry roast the coriander and cumin seeds until fragrant, but make sure you don’t burn them as this will ruin the flavour.

l Roughly crush the seeds in a pestle and mortar or spice grinder.l Zest the lemon and chop up the zest and squeeze the juice. l Scrape the seeds out of the preserved lemon and chop up the flesh. l Mix together the ground cumin, coriander, lemon zest and juice

and preserved lemon along with the crushed garlic, paprika, ground ginger and fresh chopped coriander and parsley and the olive oil. l Cut the halloumi into cubes and slice the courgette into chunks and cover with the marinade. l Leave the halloumi and courgettes and cherry tomatoes to marinate for at least 1 hour - the longer the better.l Thread the marinated vegetables and halloumi onto kebab sticks. l Place 2 pieces of courgette and halloumi on each stick, putting a cherry tomato on each end. With the ingredients in place, either grill, barbecue or griddle.

RACHEL DEMUTH THE VEGETARIAN COOKERY SCHOOL Rachel ran Demuths Vegetarian Restaurant for 26 years and now specialises in teaching everything she knows about food at the Vegetarian Cookery School, which was voted Best City Cookery School in the UK in 2012 and excels in teaching fresh, healthy and modern vegetarian dishes. From beginner to accomplished cook, choose day courses, master classes, half-day and evening sessions.

See Rachel in the Chefs Theatre Sunday 14th at 15:00

6 Terrace Walk, Bath, BA1 1LNTel: 01225 427938Web: vegetariancookeryschool.com

KEbAbs of CHERMoULA MARinATED HALoUMi AnD CoURgETTEs

Q Who would you most like to

cook for?

AClaudia Roden who has inspired

and taught me so much with her in depth knowledge of Mediterranean cooking.



500ml Buckfast Tonic Winepinch of salt500g minced venison250g minced shoulder pork½ tsp black pepper, freshly milled1 level tsp sea salt2 juniper berries, crushed and finely chopped

l Put the Buckfast into a saucepan with the pinch

of salt and set over a high heat. Bring to the boil and reduce heat to a simmer and cook for approximately 20-25 mins until you are left with about 125ml of reduced Buckfast. Leave to cool completely. l In a bowl, mix the meats with the pepper, salt and juniper. Add 60ml of the reduced, cooled Buckfast – mix well and form into four equal-sized burgers.

l Cook on the barbecue or in a shallow non-stick pan with a dribble of vegetable oil for about 4-5 mins each side over a moderate heat. 1 minute before the end of the cooking time, brush over the remaining glaze. l Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and juicy pickle.

MARTIN BLUNOSMartin has held two Michelin stars for more than fifteen years, and is a regular television personality. Having run his own restaurants in Bath and Bristol, he now contributes to Supersizers and Saturday Kitchen, amongst others. In 2004 he took over as Head Chef of the Lygon Arms in Worcestershire, and is now executive chef for Crown Hotels.

See Martin in the Chefs Theatre Sunday 14th at 13:00

Web: blunos.com

The BUckIe BURgeR




ROMY GILL Romys KitchenRomy grew up in india’s West Bengal, where her family cooked with traditional flavours from around the area. her passion for cooking has developed since she moved to the UK and her desire to introduce people to true india home cooking grew. Romy now owns her own cookery school, running both private and corporate classes.

See Romy in the Chefs Theatre Sunday 14th at 16:00

Web: romyskitchen.co.uk

POtatO aLOO tIkkI

6 medium cosmos potatoes2 purple haze carrots3tsp finely chopped red cabbage1 tsp grated ginger1 green Chilli chopped1 tsp garam masala1 tsp cumin seeds2 tsp white poppy seeds 20g breadcrumbssalt to tasterapeseed oil

For avocado dip1 avocado1 red onion1 green chilli4 cherry tomatoes4 tsp fresh coriander½ cooking apple, choppedsalt, to taste

For the salad40g of green cabbage, finely chopped40g of Mouli (Indian radish) peeled and finely chopped 40g fennel chopped finely chopped 40g red onion, chopped 2 cherry tomatoes, chopped2 tsp fresh coriander, finely chopped juice of ½ lemon1 tsp of balsamic vinegarsalt, to taste

l cook the potatoes whole. once cooked, peel them all. l in a large bowl, mash the potatoes. Add the grated ginger and grated carrots, along with the rest of all

the ingredients. mix them well and then divide 6-8 portions, then flat the balls into round shapes.l heat the pan, add the oil on a medium heat and shallow-fry the Aloo tikki. Fry them equally on both sides until its colour becomes a lovely golden brown.l once the tikkis are

made, serve them with avocado dip.l in a food processor, add all the remaining ingredients and blend them together. l For the salad, once all the ingredients are chopped, in a large bowl add all the ingredients in the bowl and mix well and serve.



NAVINA BARTLETT COCONUT CHILLIOriginally from Bangalore in Southern India ,Navina Bartlett is the founder of Coconut Chilli, a street food stall often found trading as part of the StrEAT Food Collective in Bristol and Bath. She comes from a

SpIcy MAShEd poTATo wITh MuSTARd SEEdS ANd coRIANdER

Q Who would you most like to cook

for?

ARyan Gosling. Who wouldn’t?

The Manor House Hotel and Golf Club, Castle Combe, Nr. Bath, SN14 7HR

CALL US 01249 782206

EMAIL US [email protected]

FIND OUT MORE manorhouse.co.uk/Festival

ROLL UP, ROLL UP TO THE MANOR HOUSE HOTEL

-Bouncy castles, face painting, archery & laser clay -Hog roast, barbeque, ice-cream & market stalls -Bath Ales bar, Nyetimber bar & Pimms tent -Live music from our seven-piece band -Cooking demos & garden tours -Charity raffle with fantastic prizes

Free admission Gates open midday and close at 4pm

SUNDAY 28th JULY FAMILY AND FOOD FESTIVAL

Serves 4

½ teaspoon black mustard seedspinch turmeric powdersea salt to taste4 floury potatoes1 small white onion, finely choppedhandful coriander, choppedjuice of ½ lemon1 tbsp vegetable oil

l Peel and cut the potatoes into quarters, then boil. Cool and mash. l Heat the oil, add mustard seeds and cover. Lower heat and wait until popping stops. Add onion. Fry for a few minutes, then add turmeric and stir. l Turn off the heat. Add the potatoes, lemon juice and salt and stir. Adjust seasoning if necessary.

rich culinary background, with a grandmother who is reputed to have cooked in the kitchens of the Maharaja of Mysore and an aunt who owns a coffee plantation in the hills above Bangalore.

See Navina in the Chefs Theatre Saturday 13th at 17:00

Tel: 07815935745Web: coconutchilli.comTwitter: @coconutchilli

LIKE US AT GINGER GROUSE

Embark on a taste adventure of sharp zings, citrus and warming spices.

A refreshing, zingy ginger beer with a splash of The Famous Grouse whisky will quench your thirstand ignite your taste buds.

Just pour overice and adda wedge offresh lime.

TRY�IT�HERETODAY!

NEW




RICHARD DAVIES THE MANOR HOUSEGreat British Menu’s star chef Richard Davies worked for at the Sawyards Restaurant in Storrington, where he achieved his first Michelin star within 5 months. Richard’s no stranger to Michelin starred restaurants having also spent one year at two Michelin starred The Vineyard at Stockcross in Newbury, in addition to three years at 3 Michelin starred restaurant, Gordon Ramsay, where Richard worked his way up from demi-chef to chef de partie.

See Richard in the Chefs Theatre Sunday 14th at 14:00

The Manor House, Castle Combe, Nr. Bath, Wiltshire, SN14 7HRTel: 01249 782206Web: manorhouse.co.uk

QWho would youlike to cook for?

AValentino Rossi, he’s a legend!

StRAwbERRy AnD VAnIllA PAnnA CottA, wItH RICottA DumPlIngS

For the panna cotta1 pint doublecream5 fl oz milk1 fl oz strawberry liqueur1 vanilla pod cut in half and scraped retaining all the seeds2 ½ leaves bronze gelatine30g caster sugar

For the dumplings80g plain flour20g self raising flour2.5g baking powder2 x orange zest2 eggs, lightly beaten1 yolk500g ricotta, firm and drained wellvegetable oil for deep frying

100g caster sugar4g powdered cinnamon

l For the panna cotta, soak the gelatine in cold water.l Bring the cream, milk, liqueur, vanilla pod and seeds to the boil and reduce to a simmer for 2 mins. Once the gelatine is soft, squeeze out the excess water and add to the cream. Whisk it in gently, then pass through a fine sieve and pour into your serving dishes. Set in the fridge for about 6 hrs.l We serve this with some fresh strawberries, strawberry puree, chopped roasted peanuts

and some caramel shards for some crunch and texture.l For the dumplings, sieve flour into bowl. Add the zest, egg and egg yolk, beat until smooth, gradually adding the ricotta. Using a piping bag, pipe into the fryer at 180°C, drain on kitchen paper and roll in sugar, shake off any excess sugar and serve with the panna cotta. l Chefs top tip: you can change the flavour of the panna cotta by substituting the strawberry liqueur for dark rum, Malibu, pineapple liqueur - the list goes on!




RICHARD FOXBROIL KINGRichard wrote the acclaimed ‘The Food and Beer Cook Book’.

Web: broilkingbbq.com

Daily at BBQ Arena

SpICy CARIbbeAn CHICken wIngS wItH bARbeCue SAuCe

1kg chicken wings

For the marinade:1 onion, roughly chopped1 red chilli, roughly chopped 50g fresh ginger, roughly chopped70ml white wine vinegar70ml lager125ml dark soy sauce½ tsp. allspice

Barbecue sauce ingredients200ml tomato ketchup40ml dark soy sauce1 tbsp. brown sugar

l Blend all the marinade ingredients in a food processor. Coat the chicken wings.l Heat the soy sauce in a pan, add sugar and stir

until dissolved. Remove from heat and add ketchup. Stir and cool. l Spread out on the hot barbe, turning to make sure they’re cooked.




XANTHE CLAY Xanthe worked as a chef before starting the Readers’ Recipe column for the Telegraph. Since then she has worked for the Weekend Telegraph, as well as writing for magazines including Good Food, Olive and Delicious. She misspent her youth backpacking round Arabia, China and South America, eating and drinking her way through the good (mezze, ceviche and dim sum) the bad (camel tripe) and the downright dangerous (bootleg pisco sours). Back in the UK, she’s currently working on the next series of Food and Drink.

See Xanthe in the Chefs Theatre Friday 12th and Sunday 14th at 12:00

QWhat’s your favourite meal?

APanisse, anchovy toast and ox

cheek at Flinty Red restaurant, just up the road in Bristol’s Cotham area.

PoT-roAsT PHEAsANT wiTH BEETrooT ANd Two KiNds of fig

serves 4

6 slices streaky bacon200g cooked beetroot (not in vinegar)1 thyme sprig150g dried baby figs150ml (generous glass)white wine150ml water2 pheasants2 fresh figs, cut into eighthssalt and freshly groundblack pepper

l Chop three of the streaky bacon slices into matchsticks, and cut the beetroot into chunks. l Put the chopped bacon, beetroot, thyme and dried figs in the base of a flame-proof lidded casserole (one that can be put on the hob as well as in the oven). l Pour over the wine and water.l Season the pheasants with salt and pepper and put them in the casserole, breast side down. Cover the casserole with foil or greaseproof paper and put the lid on, to make a tight seal. Roast for 1½–2 hours, until tender.l Turn up the temperature to 200°C. Remove the lid and foil and turn the birds breast up. l Cut the remaining three slices of bacon in half and lay over the breast of the pheasants. l Return the casserole to the oven (uncovered) and

roast for 10–15 mins until the meat is browned.l Remove the pheasants to a serving dish and keep warm.

l Put the casserole on the hob and boil to reduce the juices, to make a sauce consistency. l If the liquid needs thickening (it depends on whether the figs have burst or remained whole), then scoop out a few of the figs and some of the juice and purée with a hand blender before returning to the pot.l Stir in the fresh figs and warm through. Taste the sauce and adjust the seasoning.

Q Who would you most like to

cook for?

AClaudia Roden. She has inspired

and taught me so much with her in depth knowledge of Mediterranean cooking.



18 foodies

l Preheat the oven to fan 170°C. Lightly oil two 18cm tins. Line the base with baking parchment and lightly oil. l Dust the sides of each tin with caster sugar and flour.l Sift the flour and salt and set aside. Place the eggs and sugar in a bowl. If you’ve an electric whisk, beat until it’s pale and thick. If whisking by hand, place the bowl over a pan of just-boiled water; whisk until pale and thick, then remove from the pan and whisk until cool.l Tip the flour over the surface of

Serves 8For the whisked sponge85g caster sugar, plus extra for dusting85g plain flour, sifted, plus extra for dustingpinch of salt3 medium eggs

For the strawberry filling310g strawberries1 tbsp kirsch2 tbsp caster sugar225ml double cream

STRAWBERRY CREAM CAKE

the whisked egg mixture and, using a flat spoon, gently fold in the flour. Divide between the tins and bake for 20 minutes. Press the cake with your fingertip: it will spring back if cooked.l Leave the cakes for 5 minutes. Turn out the cakes and peel off the paper. Dust the top of one cake with caster sugar. Leave until cold.l Hull, halve and slice the strawberries. Toss with the kirsch and caster sugar. l Whip the cream until it forms soft peaks. Fold in the strawberry mixture.

Spread over the bottom sponge, leaving an edge for the cream to

squeeze into. Gently squash on the sugared top and add a further dusting of caster sugar.


Sommerset_FP.indd 10 08/07/2013 15:50

FOODIES FEStIval ExhIbItOrSbristol harbourside july 12, 13 & 14 2013


102 Cookery SChool102 Gloucester road, bishopston, bristol, bS7 8bN tel: 0117 244 0047www.102cookeryschool.co.uk102 is a purpose-built cookery school, offering a variety of classes in a stress-free, informal atmosphere. Classes run alongside events including guest cookery courses and ‘demonstration and dine’ events by the southwest’s finest Michelin Star and AA rosette-rated chefs.

66 DiStilling inC. tel: 0845 5486066www.66distillinginc.comAn intriguing fusion of tangy limes and crea with vodka (14.5% ABV). It’s a really smooth, easy to drink liqueur, with a very pleasant aftertaste. The lightweight, easy to carry pouch, with its handy pouring tap, is perfect for barbeques and outdoor functions.

A AnD J ConfeCtionerytel: 0117 9071568www.facebook.com/bristolFudgeA and J Confectionery was founded in the summer of 2012, and has been growing ever since. We sell hand-made fudge all across the Bristol area.

Ann PiCkArD SugAr CrAftthe Icing Centre, 26 Nithsdale road, Weston-super-Mare, North Somerset bS23 4Jrtel: 01934 624565www.annpickardsugarcraft.comAnn Pickard has been decorating cakes commercially for more than 25 years, having started her training in a bakery in the southwest of England. She is particularly known for her sugarcraft modelling and wedding

cake designs. Ann’s models and cakes are instantly recognisable and appeal to experienced cake decorators and beginners alike.

AShriDge CiDerbarkingdon Farm, Staverton, totnes tQ9 6aNtel: 07919992934www.ashridgecider.co.ukAshridge Cider is based in South Devon. We will be offering a great range of organic ciders and sparkling drinks. All available chilled by the glass, or to take home and enjoy.

the BAth fooD ComPAnytel: 01225 938230www.thebathfoodcompany.comWe are committed to providing our customers with a range of chutneys, preserves and relishes of exceptional quality. Our products are handmade in limited production runs, using fresh, high quality, locally sourced ingredients, to give that real homemade taste.

BAth Soft CheeSePark Farm, Kelston, bath, ba1 9aGtel: 01255331601www.parkfarm.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.

BAy tree fooD ComPAnyUnit 5 lawrence hill business centre, Saxon Way, Wincanton business Park, Wincanton, Somerset ba9 9rttel: 0845 9003981www.thebaytree.co.ukWe have been supplying The Bay

Tree range of artisan chutneys, accompaniments, sauces and dressings to independent retailers, farm shops and delicatessens for 18 years. As a speciality food manufacturer and supplier, we are passionate about delicious, quality products.

BloSSomS SyruPapril Cottage, beacons bottom, buckinghamshire hP14 3xGtel: 01494 484344www.blossomssyrup.co.ukWe are passionate about the quality and unique blend of our natural syrups. They are niche products and are best used in drinks, desserts and drizzled on anything that requires explosive fruit flavours. Truly natural, they have no added aromas, preservatives or colours.

Bonne mAmAn BiSCuitS & CAkeSSt Michel biscuits, 2 bd de l’Industrie, 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 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!

BuCkfAStNew abbey house, Fyfield road, Weyhill, andover SP11 8DNtel: 07977784381www.buckfast.org.ukBuckfast Tonic Wine is a smooth,

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exhibitors FooDies Festivalbristol harbourside july 12, 13 & 14 2013


wine-based product, produced by the monks of Buckfast Abbey, which makes an excellent ingredient for cooking. Currently number one in the fortified wine category, it is enjoyed around the world – as far afield as Australia and the Caribbean, as well as in the UK.

Chang Beerwww.changbeer.comChang is a truly exceptional Thai beer, created to compliment the unique culture, heritage and cuisine of Thailand. Within only four years, Chang beer became the number one selling Thai beer brand in its home country. Now Chang premium Thai beer is recognised for its unique quality all over the world. Chang is a truly exceptional Thai beer, created to compliment the unique culture, heritage and cuisine of Thailand.

Cheshire CheeseTollets Farm, Leek Old Road, Sutton, Macclesfield, Cheshire, 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 764 354www.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 be prepared for diabetics.

ConsCious FoodsUnit 3B, Clapham North Business Centre 26-32, Voltaire Road, London SW4 6DHTel: 020 7720 7099www.consciousfood.co.ukWe 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. Food of the highest quality, in its natural state, to enhance quality of life.

Continental Cottage21 Riverside Forward Works, Bridge Lane, Woolston, WA1 4BATel: 01925851090www.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 that kids will love!

Coole swanTel: 00353 4696060111www.cooleswan.comCoole Swan is a unique blend of Irish Whiskey, Belgian White Chocolate and Fresh Irish Dairy Cream. We add bittersweet Cocoa from Cote d’Ivoire and delicate infusions of Madagascan Vanilla for a satisfying and rich finish. The best way to enjoy Coole Swan is straight from the fridge. Once chilled, Coole Swan is perfect to pour and enjoy. Coole Swan can be served neat, or over ice.

Cotswold goldEast Lodge Farm, Stanton, Broadway, Worcestershire WR12 7NHTel: 07867 938221We bring a healthy alternative cooking oil for all your culinary needs. Cotswold Gold is a natural, extra virgin rapeseed oil, extracted using traditional cold pressing. This preserves the natural health benefits of the oil, creating a unique, delicious flavour with a vibrant, golden colour.

dig inTel: 0117 3298773www.digin-bristol.co.ukWe are greengrocers in Redfield. We opened at the end of 2010, and we endeavour to offer a wide range of tasty, quality and locally grown produce wherever people, along with herbs, spices and juice.

dorset Cider house21 Sextant Avenue, London E14 3DXTel: 07971518016www.dorsetciderhouse.comThere is plenty of cider to choose from in Dorset, but we believe we have found some of the best. Penny and Oliver Strong provide us with Dorset Nectar, made not a stone’s throw from our house in west Dorset.

eggardon ryelandsAshley Chase Estate, Litton Cheney, Dorchester, Dorset DT2 9AZTel: 07929716085www.fordfarm.co.ukMany of our cheese have been awarded Protected Designation of Origin status. When you choose our cheese, you can be assured that it’s an authentic West Country Cheddar, made in its own historical region and keeping with tradition.




Exotic taginE16 Millfield, Mill Place, Kingston, Surrey KT1 2RPTel: 07760 273425www.exotictagine.co.ukExotic Tagine offers freshly prepared Moroccan dishes using authentic ingredients. The company is based at Kingston Ancient Market. Founded by award-winning head chef Mohammed Tadmi, one of Europe’s revered Moroccan chefs.

Fat Man chilliwww.fatmanchilli.webs.comCommitted to growing and producing some of the finest chillies and chilli-based products available. Come by for delicious sauces, relishes and jellies.

FiEld and FlowErHome Farm, The Gordano Valley, Clevedon, North SomersetTel: 0845 6899007www.fieldandflower.co.ukWe 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.

Flavour MagazinE151-153 Wick Road, Brislington, Bristol BS4 4HHTel: 01179 779188www.flavourmagazine.co.ukDon’t take our word for it, please visit us to have a taste for yourself! Also pick up a copy of the latest issue of Flavour magazine!

Flint and FlaMEBrookdale Farm, West Chiltington Lane, Billingshurst, West Sussex, RH14 9EATel: 0800 0087744www.flintandflame.comHigh quality German steel kitchen knives, blocks and sharpeners.

thE FrEsh lEMonadE coMpanyBentey Hey, Hotton Road, Cheshire CH66 7NATel: 07886612520Hand-pressed fresh lemonade with new flavours; pink lemonade, chilli or lime. Not to mention our cocktails, including our own lemojito! Check out our website to see our new bottled lemonade, too!

FruitBrooKeynsham, BS31 1TUTel: 0117 9863102www.fruitbroo.comAt Fruitbroo, we’re making insanely tasty, hot drinks from real fruit juices, herbs and spices, specifically selected and blended to be served hot. We open a world of wonderful flavour combinations, the first truly delicious alternative to yet another cup of coffee or tea.

gastro nicksUnit 4 Garlands Estate, Cadley Road, Collingbourne Ducis, Wiltshire SN8 3EBTel: 01264 852701www.gastronicks.co.ukGastro 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 D0CG Prosecco with gift boxes and hampers made to order.

gElato classic17 Broadway Buildings, Boston Road, Hanwell W7 3TTwww.gelatoclassic.co.ukA home to a delicious Italian-

style ice cream, made with a great passion and many years of experience. The quality is the most important thing to us, and therefore we use the best products to make our gelatos and sorbets taste their best.

gingEr BakErsUnit 6, Dockray Hall Mill, Kendal LA9 4RUTel: 07990 541982www.gingerbakers.co.ukGinger Bakers produce an inspiring array of cakes and bakes, using the freshest ingredients, locally sourced where possible and always free range eggs.

gingEr grousETel: 01786 430500www.facebook.com/gingergrouseGinger 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 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 and try it here today.

gloBal Fusion thE vEgan crEolE BakErywww.globalfusion.co.ukWe believe that all people should be able to enjoy tasty, well-prepared food from the wonderful world of Creole home cooking. Our mission is to make sustainable products that as many people can enjoy. We don’t use any animal products or nuts; we use less salt and sugar and we provide a range of gluten and sugar-free delights.

thE glorious oystErTel: 07843278521www.thegloriousoyster.co.uk




The Glorious Oyster shucks and serves some of the finest Cornish Rocks. Our Camel Oysters are farmed on an artisan, family-run farm on the banks of the river Camel in Porthilly, Rock, North Cornwall. We can offer them straight up, or served with a selection of our own dressings – so there will be something to everyone’s taste.

The GreaT BriTish sausaGe CompanyTel: 01438 815139www.britishsausages.co.ukAward-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.

herBal havenTel: 01799 540695www.herbalhaven.comWe are a nursery situated in North West Essex, growing over 150 varieties of culinary, medicinal and aromatic herbs. All our plants are tended and cared for, and are available separately or in a wide variety of pots, hanging baskets, terracotta pots and logs.

isha CaTerinG30 Colbourn Road, Beddau, CF28 2LNTel: 07885445198www.coffee4events.co.ukIsha Mobile Event Catering was launched in 2004, bringing quality speciality 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.

Joe DeluCCi’sChesterton Estate, Banbury Road, Warwickshire CV35 0JATel: 0844 5571818www.joedeluccis.comOver thirty flavours of ‘deluccious’ gelato. Made to traditional Italian recipes, using only fresh and natural ingredients, Joe Delucci’s not only tastes incredible but is better for you! We also serve milkshakes, made with any of the gelato flavours, and 100% real fruit slush drinks. Fat, dairy and gluten free flavours are always available.

Khayri olives9 Quad Road, East Lane Business Park, Wembley, London HA9 7NETel: 0207 9982893www.khayriolives.comProud to offer a wide range of fine food products with the authentic taste from selected regions of the Mediterranean, such as Greece, Morocco, Spain and Turkey. Our selection of products include marinated olives, stuffed olives, dried fruit, sundried tomatoes, Turkish delight, virgin olive oil, peppers, nuts and cheeses.

lanCashire Cheese BomBsNewhouse 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. The original Lancashire Bomb is superb by itself or with a great red wine, but our cheese doesn’t end there. 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.

linwooD’s healTh FooD190 Monaghan Road, Armagh BT60 4EZTel: 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.

liquoriCe heaven52 Byron Avenue, Royal Wooton Bassett, Swindon, Wiltshire SN4 8HATel: 07849724382www.liquoriceheaven.comWe sell Dutch natural liquorice, which we import direct from a family-run manufacturer. We have a selection of over 20 varieties of liquorice for you to sample and purchase, ranging from double salt liquorice to sweet caramel fondant.

manninGs JuiCeNew Cross Farm, Edwyn Ralph, Bromyard, Herefordshire HR7 4NFTel: 01885 482445www.manjira.comHandcrafted orchard apple and pear nectar. From blossom to bottle, our bottles of yummy, scrummy-in-your-juices provide that refreshment every time.

mill house roasT CompanyMill House, Water Orton Lane, Sutton Coldfield B76 9BGTel: 0121 7486455www.millhouseroast.co.ukLocated in the heart of the countryside in the West Midlands. We’re a family-run business, sourcing local products and using our award-winning top hotel chefs to help produce the perfect hog roast.




MontezuMa’s ChoColatesBirdham Business Park, Birdham, West Sussex PO20 7BTTel: 0845 4506306www.montezumas.co.ukBars of chocolates, including the new Great British Pudding Bars, featuring three favourite pudding recipes in fabulous chocolate. Whether it’s Giant Buttons or something like chilli and lime in smooth milk chocolate that you’re after, Montezuma’s will tempt you.

naturally CreatedKnollbury Barn, Undy, Caldicot, Monmouthshire NP26 3BXTel: 01633 882291www.naturallycreated.co.ukHand-crafted wooden boards for preparing and serving food. Made from British hardwood timber, sourced locally from sustainable and managed woodlands. Each board will have subtle differences of colour and figure, making a board that is as individual as you.

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

PierothDallow Road 214, Luton, Bedfordshire LU1 1URTel: 01582 405011www.pieroth.co.ukGerman, quality wines from the Nahe and adjacent wine-producing regions. Due to our close network, we are regarded as a reliable authority.

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

PoP ChiPsShepherds Building, Charecroft Way, London W14 0EETel: 0800 0196193www.popchips.co.ukOur potato chips are popped (like popcorn). With all the flavour and less than half the fat of fried crisps and less than 100 calories, you’ll taste why they’re winning awards throughout America.

PortsonaChan hosPitality PartnershiPTel: 01638 731383www.portsonachanhotel.co.ukAn excellent Scottish holiday destination in Argyllshire. Fishing holidays, golf vacations, sailing on Loch Awe or walking holidays in the Highlands there is plenty for you to experience here. We allow our guests to fish for free.

riverCo tradinG19 Cheddleton Park Avenue, Leek, Staffordshire ST13 7NSTel: 01538 361393www.naturalgardenfurniture.co.ukWooden garden furniture, using timber from sustainable forests. All furniture is made to order and delivered, fully assembled, to the door. No payment is required until you receive your furniture.

riverford orGaniCsBuckfastleigh, Devon TQ11 0JUTel: 01803 762059www.riverford.co.ukGuy Watson started delivering vegetables locally to 30 friends in Devon. We now deliver around 40,000 boxes a week to home across the UK from our farms.

rsPB2 Lochside View, Edinburgh EH12 9DHTel: 01273775333www.rspb.co.ukWildlife has been disappearing at an alarming rate. If we act together and get stuck in, we can save our wildlife. Come along to our stand and find out more and how you can help.

the sauCe Queen www.thesaucequeen.co.ukAn award-winning sauce product that’s not only big on flavour, but has a warming, homemade yet restaurant quality.

sCarlett and MustardTel: 01728 685210www.scarlettandmustard.co.ukHandmade, award-winning marinades, dressings and sauces. Using only the very best, freshest ingredients, these products really do transform your food. Yum!

shawBury vintnersShawbury Lane, Shawbury Nr Coleshill, B46 2RTTel: 01675 481516www.shawbury-vintners.co.ukFine wines, ports, cognacs and champagnes from around the world. Products are made without harsh chemicals at a price that reflects the quality of the product, rather than the latest fashion or producer’s marketing costs.




Snowdonia CheeSeUnit 14 Cefndy Road, Rhyll LL18 2HJ Tel: 01745 360246www.snowdoniacheese.co.ukPremium quality waxed truckles of cheese. Our full range includes our flagship ‘little black bomber’, an extra mature cheddar.

StainSwiCk Farm oilShrivenham, SN6 8LDTel: 01793 782271www.stainswickfarm.co.ukWe’re passionate about providing our customers with a local, healthy, natural and fully traceable rapeseed oil.

thatCherS CiderSandford, Winscombe BS25 5RATel: 01934 822862www.thatcherscider.co.ukFor more than a hundred years at

Myrtle Farm in Somerset, we have been quietly perfecting the magic that turns apples into cider. Visit our stand for our exciting range of refreshing fruit ciders.

the why not innHalesowen, B63 2JHTel: 01384 561019www.thewhynotinn.comRenowned for quality wines and excellent meals. We offer exotic meats such as kangaroo, bison, ostrich, shark and many more!

wineS oF Germany17 Exeter Street, London WC2E 7DUTel: 0207 7597403www.winesofgermany.co.ukGermany makes some of the best wines in the world. Sit back and relax, and let us wow you with racy Rieslings and stunning Pinot Noirs.

wyke FarmSWhite House Farm, Wyke Champflower, Bruton, Somerset BA10 0PUTel: 01749 812424www.wykefarms.comFreshly produced in the heart of the Somerset countryside, our multi award-winning and UK best-selling Cheddar range is still made using our Grandmother, Ivy Clothier’s, age-old recipe.

Zara’S ChoColateSTel: 07837813628www.zaraschocolates.co.ukAn independent chocolatier based in Bristol, handcrafting beautiful and enticing chocolates to enjoy. We have a collection of chocolates, with everything from chocolate teacups and moustaches to Mojito truffles and salted caramels.


TIMETABLES FOODIES FESTIVALBRISTOL HARBOURSIDE JULY 12, 13 & 14 2013

Friday 14th July

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 Xanthe Clay – Food writer and author13:00 Martin Blunos – Michelin starred chef and Buckfast Ambassador 14:00 Bini Ludlow – Bristol’s fi nalist in Food Glorious Food 15:00 Ronnie Faulkner - Ronnie’s16:00 Xanthe Clay – Food writer and author17:00 Curious booze adventures with GentJames

11:30 Cider tastings with Ashridge Cider12:30 Beer tastings and tutoring with Melissa Cole13:30 Sherry with food tasting with Charles Metcalfe14:30 Beaujolais tastings with Susy Atkins 15:30 A tasting of Bordeaux wines with Charles Metcalfe16:30 Centre Loire wine tasting with Charles Metcalfe17:30 Cocktails at home with Hendrick’s Gin

12:15 Bakery hints and tips with Manisha Parmar of the Great British Bake Off 13:15 Sugar craft with Ann Pickard14:15 Bread making with Sean Bird15:15 Sugar craft with Ann Pickard16:15 Bread making with Sean Bird17:15 Sugar craft with Ann Pickard

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 Xocolat 15.45 Chocolate tasting and sampling with Montezuma’s 16.45 Chocolate tastings with Coeur de Xocolat 17.45 Flower infusions and botanical chocolates with Sciolti Chocolates

12:30 BBQ Masterclass Arena 13:30 BBQ Recipes with top chef Rob Kennedy 14:30 BBQ Cook-Off15:30 Masterclass Arena 16:30 Recipes with top chef Rob Kennedy

Aga RangemasterChefs Theatre

Drinks Theatre

Cake and Bake Theatre Sponsored by Electrolux

Chocolate Theatre


BBQ Arenapresented by Broil King

026_030_FFTimetable_Bristol.indd 26 09/07/2013 12:00

9 Cotham Hill, Bristol, BS6 6LD0117 200 2888 · www.yumekitchen.co.uk

Yume means “dream”. Our “dream kitchen” serves fresh, vibrant and authentic Japanese food in the heart of Cotham, Bristol. Enjoy a delicious range of sushi,

sashimi, bento boxes, tempura, noodle dishes, dumplings, Katsu curry, miso soup, stir-fry dishes, desserts and much more. Come and say hello!

LUNCH DINNER FOOD TO GO

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Chocolate Theatre



Saturday 13th July


12:00 Xanthe Clay – Food writer and author13:00 Martin Blunos – Michelin starred chef and Buckfast Ambassador 14:00 Larkin Cen - MasterChef 2013 fi nalist15:00 Barry Lewis – My Virgin Kitchen16:00 Chris Staines - The Allium Brasserie 17:00 Navina Batrlett – StrEAT UK

11:30 Cider tastings with Ashridge Cider 12:30 Beer tastings and tutoring with Melissa Cole13:30 Sherry with food tasting with Charles Metcalfe 14:30 Beaujolais tastings with Susy Atkins 15:30 A tasting of Bordeaux wines with Charles Metcalfe 16:30 Centre Loire wine tasting with Charles Metcalfe 17:30 Cocktails at home with Hendrick’s Gin

11:15 Chocolate truffl e making with Coeur De Xocolat 12:15 Bakery hints and tips with Manisha Parmar of the Great British Bake Off 13:15 Chocolate tastings with Coeur De Xocolat 14:15 Sugar craft and cake decorating with Ann Pickard 15:15 Flower infusions and botanical chocolates with Sciolti Chocolates 16:15 Sugar craft and cake decorating with Ann Pickard 17:15 Flower infusions and botanical chocolates with Sciolti Chocolates


11:30 Chinese Noodle Doodle13:15 Gastronomic Experiments14:45 Gastronomic Experiments16:00 Chinese Noodle Doodle17:00 Gastronomic Experiments


Drinks Theatre

Cake and Chocolate Theatre Sponsored by Electrolux

Childrens Cookery Theatre presented by

Kiddy Cook



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Chocolate Theatre



12:00 Xanthe Clay – Food writer and author13:00 Martin Blunos – Michelin Starred Chef and Buckfast Ambassador 14:00 Richard Davies – The Manor House Hotel 15:00 Rachel Demuth - Demuths 16:00 Diego Da Rae – Prosecco 17:00 Curious booze adventures with GentJames

11:30 Cider tastings with Ashridge Cider 12:30 Beer tastings and tutoring with Melissa Cole13:30 Sherry with food tasting with Charles Metcalfe 14:30 Beaujolais tastings with Susy Atkins 15:30 A tasting of Bordeaux wines with Charles Metcalfe 16:30 Centre Loire wine tasting with Charles Metcalfe 17:30 Cocktails at home with Hendrick’s Gin

11:15 Chocolate truffl e making with Coeur De Xocolat 12:15 Bakery hints and tips with Manisha Parmar of the Great British Bake Off 13:15 Patisserie secrets with Bordeaux Quay 14:15 Chocolate tastings with Coeur De Xocolat15:15 Patisserie secrets with Bordeaux Quay16:15 Sugar craft with Ann Pickard 17:15 Flower infusions and botanical chocolates with Sciolti Chocolates


11:30 Chinese Noodle Doodle13:15 Gastronomic Experiments14:45 Gastronomic Experiments16:00 Chinese Noodle Doodle17:00 Gastronomic Experiments

Sunday 14th July



Drinks Theatre

Cake and Chocolate Theatre Sponsored by Electrolux

Childrens Cookery Theatre presented by

Kiddy Cook



040_FFSG_CLAP_IntrepidT.indd 10 29/05/2013 10:51

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

037_FFFeastAdvert_Clapham.indd 37 31/05/2013 16:41

Foodies Festival Bristol Showguide 2013

Documents

Transcript of Foodies Festival Bristol Showguide 2013