Foodies Festival Showguide Brighton 2013

AGA RANGEMASTER CHEFS THEATRE ● BBQ ARENA ● POP UP RESTAURANTS

Brighton Hove Lawns May 4, 5 & 6

Foodies Festival with top chefs

DRINKS THEATRE ● CHILDREN’S COOKERY CLASSES ● ARTISAN FOOD

NEW CAKE & BAKE ANDCHOCOLATE THEATRES

£3

ChefsRECIPESINSIDE

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Chefs Theatre

Drinks Theatre

Kids Cookery Theatre

Cake & Bake Theatre

Chocolate Theatre

Restaurant Tents

Producers Market

BBQ Arena

City Beach

Bar Bus

VIP Tent

Exhibitors

Street Food Arena

First Aid

Cash Machines

Stage ENTRANCE

TOILETS

EXIT

EXIT

welcome foodies festival

foodies 3

F oodies Festival is back for another year at Brighton Hove lawns, and what a treat we have for you this weekend. italian maestro Gennaro

Contaldo, mentor to Jamie oliver and the force behind Jamie’s italian, will be cooking up a storm in the Chefs theatre. Meanwhile in our all-new Chocolate theatre, Fiona sciolti will be melting our hearts with her ethical treats, using flowers picked from her garden. 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

Gennaro contaldo inspiration behind Jamie’s italian

charles metcalfe Food and drink expert, a regular on GMtv

lisa marley Chocolatier and director of the Cocoa Box

matt Gillan Michelin star chef recently on Great British Menu

Welcome to Foodies

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


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

adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew MageeRyan sutherland

with thaNks tooUR spoNsoRs

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FOODIES FESTIVAL NEWSBRIGHTON HOVE LAWNS MAY 4, 5 & 6 2013

foodies 5

Wine timeChapel Down Winery will be showcasing their wonderful wines over the weekend. Sample a glass of award-winning sparkling wine, or a pint of their renowned Curious Brew or Curious IPA. Head along for a taste from England’s leading wine producer. www.chapeldown.com

Gennaro Contaldo is an Italian legend, mentoring Jamie Oliver in all he knows about Italian cooking. One of the

most respected chefs in London, he is a TV regular and has authored several books. He’s cooking one of his signature recipes

in the Chefs Theatre on Saturday 4th May at 2pm. Sign up for your tickets at the registration desk near the entrance.

ITALIAN STYLE

New additions!Come along to our all-new Cake and Bake Theatre, with baking sessions taking place all day. Those with a sweet tooth will also be pleased to hear of our Chocolate Theatre, featuring demos and wine matching with Coeur De Xocolat and even fl ower infusionsfrom Sciolti Botanical Chocolates. Sign up at the registration desk for free tickets.

featuring demos and wine matching with Coeur

A wealth of Michelin-starred Sussex talent are cooking their signature recipes. The Curlew’s Andrew Scott, Stephen Crane of Ockenden Manor, Sam Metcalfe from Sam’s of Brighton, The Pass Restaurant’s Matt Gillan and many more will be cooking every hour in the Chefs Theatre.

CREAM OF THE CROP

Bar Bus is backWelcome back to Bar Bus! A star attraction from last year, just sit back and relax on the top deck of the glorious double decker bus and enjoy a glass of bubbly. Take in the views, fantastic atmosphere and amazing music!

Gennaro Contaldo is an Italian legend, mentoring Jamie Oliver in all he knows about Italian cooking. One of the

ITALIAN STYLE

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FOODIES FESTIVAL MASTERCLASS NEWSBRIGHTON HOVE LAWNS MAY 4, 5 & 6 2013

foodies 7

Charles Metcalfe Presents… Charles Metcalfe is a fi rm favourite of ours and is GMTV’s wine expert. Co-Chairman of the International Wine Challenge, his expertise on wine precedes him. Be sure to catch him in action!Witness his champagne, wine and sherry tastings every day in the Drinks Theatre at 13:30, 14:30 and 16:30

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

Chocolate!Lisa Marley has trained as a chocolatier, and has a passion and enthusiasm for good ingredients and delicious fl avours! Come along to the Cake and Bake section to see her mastery at work. Her expertise will take you through her chocolate and baking demos, which include gooey chocolate caramel fudge and lemon cheesecake. See Lisa in the Chocolate Theatre on Sunday 5th and Monday 6th at 15:45

Melissa Cole has made her name as a 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”. Recently

awarded Imbibe

magazine’s Educator of the Year award, she blazes a trail and delivers a forthright, enthusiastic approach to beer. Catch her in the Drinks Theatre every day at 12:30

ICE COLE-D BEER

FLOWER POWER Kid’s CookeryChildren can learn to cook with Cookery Doodle Doo, where they’ll be baking whilst trying new foods, get involved with craft activities and even face-painting. Watch them make Panda Cupcakes, Bee Muffi ns and Caterpillar Cheese Boards! From 11:30 onwards every day in the Children’s Cookery Theatre

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

Sean Bird is an award-winning chef, food writer and columnist. His masterclasses on dough and bread making are a feast for the imagination. Make sure to head along to the Cake and Bake Theatre for top tips and recipes to take home with you. Twice daily in the Cake and Bake Theatre, 15:15 and 16:45

CAKE AND BAKE

Charles Metcalfe

Fiona 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 rEStaurantSbrighton hove lawns may 4, 5 & 6 2013

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FISHY FISHYAvid seafood lovers with a sustainable ethos. This means using hook and line-caught fish, pot-caught seafood or fish caught in tidal gill nets that have big holes in them, so that the smaller fish can fall back through. Fishy Fishy are big believers in using British alternatives to foreign imports, looking to the English Channel for most of their menu. Enjoy their delicious, ethical meals!Tel: 01273 723750Web: www.fishyfishy.co.uk

Sam’S oF brIgHtonSam’s of Brighton brings seasonal, local food cooked to perfection. As owner and Head Chef, the eponymous Sam Metcalfe cut his teeth at such illustrious venues at The Groucho Club and

L’Escargot and as such has brought with him the quality and and elegance that you would expect from such a talent. Tel: 01273 676222Web: www.samsof brighton.co.uk

jamIe’S ItalIanSince meeting the eccentric genius Gennaro Contaldo, Jamie Oliver has been obsessed with the purity of flavours and ingredients to be found in Italian cuisine. Jamie’s Italian was born. In the famous Laines, Jamie’s Italian Brighton reflects the humble, passionate and social attitudes of Italian cooking, and Gennaro himself will be creating these delicious dishes for you this weekend. Tel: 01273 915480Web: www.jamieoliver.com/italian/brighton

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FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEbrighton hove lawns may 4, 5 & 6 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

GeorGie FuGGle Georgie Fuggle trained at Leith’s, worked for Green & Black’s and then as a food stylist. She has also run two pop-up restaurants in London called Hart & Fuggle. Take One Pot is published by Kyle Books, priced £15.99.

Blog: www.fuggleantics.blogspot.comTwitter: @apronantics

See Georgina in the Chefs Theatre Sunday 5th, 16:00

rose Harissa Pork witH Quinoa and dates

Serves 2-3

1 tablespoon olive oil300–400g pork tenderloin1 medium onion, peeled and roughly chopped1½ tbsp rose harissa paste100g quinoa80g dried dates, pitted and roughly chopped3 large, ripe tomatoes, roughly chopped400ml hot chicken stock4 tbsp roughly chopped flat-leaf parsleysea salt and freshly ground black pepper

l Preheat the oven to 180°C/gas mark 4.l Heat the oil in the base of a shallow, ovenproof pot over a high heat. Season your meat and, using tongs, sear the pork on all sides until beautifully golden.l Remove from the pot and set aside to rest.l Add a drop more oil to the pot if needed and fry the onion for a few minutes until translucent, then stir through the harissa. Add the quinoa,

dates, tomatoes and just 300ml of the hot stock. Give everything a good muddle, season well and simmer for 10 minutes. l Stir through the remaining stock and half the parsley once the 10 minutes are up.l Place the pork fillet on top of your quinoa mixture and place the pot in the oven for 20

minutes, until the quinoa is plump and the pork is cooked through. l Remove from the oven and allow the dish to sit for 5–7 minutes so the pork can rest and tenderise. l Sprinkle generously with the rest of the parsley, and serve the pork sliced on a bed of quinoa.

QWho would you most like to

cook for?

aDelia Smith - She is from my home

county and I’ve spent years admiring her as I grew up!

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FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEbrighton hove lawns may 4, 5 & 6 2013

sponsored by

Serves 4

1.5 litres vegetable stock4 tbsp extra virgin olive oil1 small onion, finely chopped350g arborio risotto rice50ml white wine200g small peeled prawns1 small courgette, finely chopped10 courgette flowers,

roughly torna handful of basil leaves, roughly torn

l Bring the stock to the boil in a saucepan and keep it at a low simmer.l In a separate saucepan, heat half the oil, add the onion and sweat until softened. Stir in the rice. Add the wine stir until it evaporates. Stir in the prawns and courgette.

Then add the stock, ladle by ladle, waiting until each ladleful has been absorbed. l Continue to do this for about 15–20 minutes until the rice is al dente. l About 5 minutes before the end of cooking, stir in the courgette flowers.l Remove from the heat and beat in the remaining oil and basil. Serve immediately.

Gennaro ContaldoGennaro e toured Italy for a BBC series entitled, “The Two Greedy Italians”, and is collaborating with Jamie Oliver to create the nationwide storm that is Jamie’s Italian.

Web: www.gennaro contaldo.com

See Gennaro in the Chefs Theatre Saturday 4th, 14:00

rISotto Con GaMBerettI e FIorI dI ZUCCHInI



2 x 100g sea trout fillets8 small new potatoes60g Kaolin (edible clay)40g lactose80g water50g marsh samphire80g picked white crab meat10g mayonnaise2 tbsp chopped chives1 lime (zest and juice)100g shellfish stock2 tsp lecithin500g chicken fat

l Warm the chicken fat to 47°C.l Boil the new potatoes until soft, remove from the water and allow to dry.l Mix kaolin, lactose and water together to form

a paste.l Dip the potatoes in the paste and place on a baking tray. Bake at 50°C for 30 minutes until crisp.l Mix the crab with the mayonnaise, chives and lime. Season with salt to taste. l Heat the shellfish stock and then add the lecithin. Use a hand blender to mix in. l Place the trout in the chicken fat and cook for 12 minutes. l Remove and place onto kitchen paper. l Warm the samphire in an equal amount of butter and water until it just starts to soften.

MATT GILLANTHE PASS RESTAURANTMatt Gillan is Head Chef at The Pass restaurant. It was awarded 3 AA rosettes and in 2011 enjoyed their first Michelin star. Matt focuses on tastes, flavours, temperature and textures to create food experiences.

CoNfIT SeA TrouT, BrIGhToN peBBLeS, SAMphIre AND CrAB

Q What’s your favourite meal?

ALasagne, homemade garlic

bread and a nice cold Corona.

Brighton Rd, Horsham, Lower Beeding, West Sussex Tel: 01403 891 711Web: www.southlodgehotel.co.uk

See Matt in the Chefs Theatre Sunday 5th, 13:00


the aga rangemaster chefs theatre fOODIes festIvalbrighton hove lawns may 4, 5 & 6 2013

1 carrot, peeled and thinly sliced into ribbons1 small shallot, thinly sliced into rings1 clove garlic, thinly sliced½ tsp coriander seeds½ tsp fennel seeds3 star anise100ml white wine vinegar100ml white wine100ml water200g sugar150ml olive oil4 oranges, segmented2 red bell pepper, roasted, peeled and cut

into squares200g natural greek yoghurt1 green mango (ripe mango if preferred!)4 lemons1 tsp saltsplash tabasco (green if possible!)

l Slice the mango thinly, sprinkle with salt and sugar, marinade for 20mins and rinse in cold water. l Dry roast the coriander and fennel seeds. Add star anise, vinegar, white

wine, water and 100g sugar. Boil, remove from heat add oil and infuse for 10 mins. Strain over carrot, shallot and garlic and let marinade. l Cover lemons and boil for 1 min. Remove lemons and change the water. Repeat 3 times. Blend with 100g sugar, 1tsp salt and tobasco. Pass through sieve and chill. l Rub 50ml oil over peppers. Place on a tray, season and roast at 180°C until brown. Cut into 1 inch squares.

michaelbremnerFOOD FOR FRIENDSMichael joined Food for Friends as Head Chef in August 2012. He began his career at the Pittodrie House Hotel in Aberdeenshirer for Michael was spending a year at Quo Vadis (owned at the time by Marco Pierre White) as head pastry chef where he learnt a huge amount from head chef Curtis Stone.

17-18 Prince Albert St The LanesBrightonBN1 1HF

Tel: 01273 202310Web: www.foodforfriends.com

See Michael in the Chefs Theatre Sunday 5th, 14:00

marinated carrot and orange salad with roasted bell peppers, lemon puree, salted green mango and yoghurt

Q Any cooking disasters?

aI made souffles but didn’t test

one. As I opened the oven, my heart sank – just like the soufflé.


Serves 8

For the wood pigeon carpaccio8 wood pigeon breasts200g sea salt10 crushed peppercorns50g brown sugarolive oil

For the Madeira jelly500ml sweet Madeira5 leaves of gelatine

For the truffle custard150g milk150g double cream105g egg yolk71/2g gelatine leavestruffle oil

For the salt baked artichokes and crisps10 Jerusalem artichokes8 egg whites500g table saltvegetable oil

micro rocket cress or rocket leaf salad to garnishl For the Carpaccio: Remove the skin from the pigeon breasts and trim.

l Mix salt, brown sugar and peppercorns. Put the pigeon on a tray and cover with the mix, cling film and leave for 8 hours.l Wash off with cold water and dry. Melt a small amount of the Madeira jelly and brush onto the breast, then lay another breast on top. Place onto cling film and roll into a ballotine and tie the ends. Repeat until finished, then place into deep freeze and leave until hard enough to slice thinly.l For the Madeira jelly: Pour the Madeira into a pan and add a pinch of salt, bring to just below boiling then set aside. Bloom the leaves in cold water until soft, then squeeze out and add. l Whisk together until the gelatine’s dissolved and pour into a shallow 6 x 4 inch container. l Place in fridge and leave to set for 12 hours. l For truffle custard:Bring cream and milk to the boil in a pan, then

pour over egg yolks and whisk. Bloom the gelatine in cold water, then squeeze out and add to the mix, stirring until dissolved. Season with salt and pepper. l Slowly add truffle oil and continue to taste. Pour through fine sieve into a dish, then leave to set in fridge for 12 hours. l For the salt baked artichoke: Wash and peel 8 artichokes, then place in a roasting tray. Mix the egg whites and salt, and pour until completely covered. Place in oven at 160°C and bake for 30 mins. Remove and leave to cool. As the crust hardens, remove from the artichokes and place to one side. l For the crisps: With the remaining 2, wash and slice thinly, deep-fry at 130°C and stir continuously until the bubbles have disappeared. Drain and season.

ANDREW SCOTTTHE CURLEWAndrew is no stranger to Michelin star restaurants, training at Gloucestershire’s Lords of the Manor and Cumbria’s L’Enclume, as well as Mallory Court as Head Chef. Andrew enjoys making the most of the wonderful produce that is abundant in Sussex.

Junction Rd, Bodiam, East Sussex TN32 5UYTel: 01580 861 394Web: www.thecurle wrestaurant.co.uk

See Andrew in the Chefs Theatre Monday 6th, 14:00

WOOD PIGEON CARPACCIO

Q What’s your favourite meal?

AJust having someone cook

for me is a pleasure. It’s marvellous to just sit and relax and enjoy a home cooked meal. Of course, I wash up afterwards!



foodies 15www.foodiesfestival.com

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

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

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

Mint LEAf DEssErt

Alex’s style of cooking practical, ideal for entertaining family and friends. Her fresh approach is creating an exciting buzz around Social Pantry. Web: www.social pantry.co.uk

See Alex in the Chefs Theatre Monday 6th, 12:00

Q Any cooking disasters?

ADamn those pine nuts! I am

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


FOODIES FESTIVAL THE BROIL KING BBQ ARENABRIGHTON HOVE LAWNS MAY 4, 5 & 6 2013


0844 995 1111 www.foodiesfestival.com

0844 995 1111 www.foodiesfestival.com

BOOK NOW


Tatton Park Cheshire May 17, 18 & 19Hampton Court Palace May 25, 26 & 27

Clapham Common June 7, 8 & 9Bristol Harbourside July 12, 13 & 14

Edinburgh Inverleith Park August 9, 10 & 11Oxford South Park August 24, 25 & 26

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

Web: www.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

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

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




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.


FOODIES FEStIval ExhIbItOrSbrighton hove lawns may 4, 5 & 6 2013


AsiAn Grub FoundAtion20 Ellora road, london, tel: 07958009363www.asiangrubfoundation.co.ukAsian Grub Foundation take pride in cooking fresh tasty food using traditional spices and methods. Our Indian street food menu has everything, from some classic dishes like chicken tikka wraps to new contemporary street food such as our Punjabi Burgers made from lamb, spices and garlic, not to mention mushrooms and peppers served with dips.

bennetts seAFood14 trinity road, Weymouth, Dorset, Dt4 8tJtel: 07825950702www.bennettsonthewaterfront.co.ukBennetts Seafood brings you a fresh taste of the Dorset Coast with a beautiful selection of food. From mackerel baps, lemon sole in rolls, chunky cod ciabatta, and clam and seafood chowder, come along and see what you like!

bloodshot spiced VodkAwww.gbdrinks.comBloodshot is a uniquely spiced, savoury vodka. It is the perfect base for the connoisseur’s Bloody Mary. Come along to our stand and enjoy our signature cocktail The Bloodshot Mary, with integrity of flavour, or choose from our eclectic range of Bloody Marys which we will be serving over the festival.

bordeAux undiscoVeredhillfield house, Eldersfield, Gloucestershire, Gl19 4NNtel: 01452 840116www.bordeaux-undis covered.co.uk

Bordeaux Undiscovered offers an extensive wine collection from Bordeaux red, rose and white wine from small, skilled chateaux, made from producers with traditional methods.

broil kinG MAsterclAss deMonstrAtion stAGewww.broilkingbbq.comThe Broil King stage offers you a fantastic opportunity to perfect your BBQ skills. Our expert chef demonstrations inspire the entire family to create amazing food. The masterclass session gives you the opportunity to gain hands on experience in creating dishes that you didn’t think possible from your BBQ.

bus bAr coMpAnytel: 07802 688087www.busbarcompany.comAn original, unique bar for any event, from parties, weddings, festivals, to corporate hire and VIP days out. If the Bus fits we will be there. The Bus Bar has a high spec bar serving top brands and an open top terrace for VIP guests, creating a wonderful atmosphere with great music.

cApe Wine cellArsDaan Coetzee, Cape Wine Cellars ltd, 38 ramley road lymington , SO41 8Gttel: 01590 670746www.capewinecellars.co.ukCape Wine Cellars will present a range of delicious South African wines from small family owned estates in the Cape Wine Lands. These wines are normally not available in supermarkets and mass wine retailers and so can only normally be bought from us. This offers something different to those with an interest in viniculture.

cAsA cAterinGtel: 0207 095 9922www.casa-catering.comCasa Catering is a specialist Spanish catering company renowned for their giant paellas, delicious tapas and pintxos, hand carved hams and boutique wine list. Casa Catering can be found at all manner of events, from music festivals to black tie balls, corporate launches to weddings.

chApel doWnthe Chapel Down Winery, tenterden vineyard, Small hythe tenterden, Kent, tN30 7NGtel: 01580 763033www.chapeldown.comWe have something very special at Chapel Down. A team of highly professional, talented people who share a vision of creating World Class, interesting, distinctive and award-winning wines.

the cheese MAkinG Workshoptel: 01903889730wwwthecheesemaking workshop.co.ukWe offer a one day course ideal for those who wish to expand their cooking talents or simply are looking for an entertaining day learning more about what makes a truly delicious soft cheese. Come and spend time in the company of people who appreciate freshly made produce.

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

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exhibitors FooDies Festivalbrighton hove lawns may 4, 5 & 6 2013


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.

CHILLBERRIES21A Tatton St, Knutsford, WA16 6AETel: 01565 755 570www.chillberries.infoNew and exciting fat free frozen yoghurt bar exclusive to the Knutsford area. A healthy alternative to ice cream, super child friendly and a fun place to be! We are also a children’s party venue, and offer a great place for teenagers to chill out and meet friends.

CHOCOLATE BALLOONSTel: 07814652403www.chocolateballoons.co.ukSpecialising in the finest Belgian chocolate. We will be selling a choice of fresh strawberries, bananas, profiteroles, meringues or marshmallows draped in Callebaut Belgian chocolate. This weekend you can have your cake and eat it with a choice of our luxury cupcakes. Eat them today or take them away.

CHuRROS GARCIATel: 07749764354www.churrosgarcia.co.ukOur stonkingly good, 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.

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.

COffEE BEAN SHOpUnit 20, Connect 10 Business Park, Foster Road, Ashford, Kent, TN24 0FETel: 01233 503222www.coffeebeanshop.co.ukBased in rural Kent, we are a small family run business where great customer service and the high quality of our coffee beans is all we care about. We have one of the largest ranges of coffee beans, teas and infusions around and you can choose from our wide range online from the comfort of your own home or office.

CONSCIOuS fOODSUnit 3B, Clapham North Business Centre 26-32 Voltaire Rd 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.

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 as it is located close to where he was born and the visuals on the bottles reflect his distinctive design style and give the range a unique selling point.

CROOmE CuISINE LTD.The Dairy, Pond Farm, Worcestershire, WR5 2RQTel: 01905 350 788Croome Cuisine manufacture, by hand, in small batches, a range of Speciality Cheese using the very best quality 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 work from home doing what she loves. With her dad now also on board, they provide deliciously tasty cupcakes, cakes and baked goods, using local producers for their ingredients for the best quality cakes.

CuSTOm CREAmSTel: 01344 291810www.customcreams.co.ukWelcome to the world’s first ‘Create Your Own’ liquid nitrogen ice cream company. We provide a new, exciting alternative to traditional ice-cream - individually prepared organic portions of delectably smooth ice-cream with tailor-made flavour combinations.




DeaD GooD Burritowww.deadgoodburrito.comThe Dead Good Burrito Co. is an exciting catering company from Brighton, providing fresh and tasty homemade burritos. We marinate all our meats in our special marinade and then char-grill to perfection for maximum flavour. All of our signature salsa and guacamole is made fresh every day and believe it’s the reason our burritos taste so delicious.

Drink Me ChaiWillow Walk Business Centre, 10 Willow Walk, Starts Hill Road, Farnborough, Kent. BR6 7AATel: 01689 854 270www.drinkmechai.co.ukDrink Me Chai is a lusciously sweet, exotic blend of spices, tea and skimmed milk. It’s a delectably different type of hot drink and 99% caffeine free.

Dr oatS LtDStar House, Star Hill, Rochester, ME1 1UXwww.droats.co.ukWelcome to Dr Oats - an exciting blend of premium fruits and UK wholegrain oats. Dairy free and gluten free, we use 100% natural ingredients and source as much local produce as we possibly can. Nothing articial, no concentrates, no added sugar, just delicious good honest taste.

eatpaeLLa LtD.Bradshaw Close, Steeple Aston, Bicester Oxfordshire, OX25 4SATel: 01869 815033www.eatpaella.co.ukWe’re dedicated to bringing the authentic paella experience to the outdoor British summer. A perfect alternative to the barbecue, the paella brings people together in one single dish. With a large

range of paella pans sizes and gas burners, Eatpaella will guarantee a cooking success al fresco. For indoor cooking we have a selection of paella pans suitable for induction, electric and AGA hobs as well as accessories to make the perfect dinner party for family and friends.

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 having been the supreme champion cheese at the Nantwich international cheese show in 2011 and also being reserve supreme champion in 2012.

the enGLiSh Spirit DiStiLLerYThe Old Salt Depot, Brinkley Road, Dullingham, 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 the Queen!

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.

Fat Man ChiLLiwww.fatmanchilli.webs.comFat Man Chilli are committed to growing and producing some of the finest chillies and chilli based products available. Come to our stand to enjoy delicious sauces, relish and jellies.

FiShY FiShYEast Street, Brighton, East Sussex, BN1 1HLTel: 01273723750www.fishyfishy.co.ukFishy Fishy offers the freshest seafood in Brighton. Open 7 days a week.

FLavour MaGiCTel: 07810 516 571www.flavourmagic.comFlavour Magic produces a range of organic seasonings, infusions of rock salt and spice rubs. We have plenty of tasters on hand at the show, so pop over and have a taste.

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.

FLouriSh CraFt BakerYUnit 7 Morrison Yard, 551A High Road, London N17 6SBTel: 020 8801 9696www.flourishbakery.comFlourish Craft Bakery is an award




winning, artisan bakery based in North London. Skilled craftsmen who simply take pride in what they do produce our traditional range of stone-baked breads and pastries. Using the finest ingredients, they supply some of London’s most prestigious hotels, restaurants and gourmet food stores.

Go For LiFeTel: 07505121095www.goforlife.co.ukGo For Life offers the widest range of premium quality organic superfoods in Europe. We believe that every single person has the right to experience optimum health, energy and vitality. Our range of tasty dried fruits, berries and powders can help you to achieve this and reach your full potential.

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.

GuanaBara Bar, resTauranT anD CLuBTel: 0207 7242 8600www.guanabara.co.ukGuanabara is London’s little corner of Brazil and offers an amazing journey to a tropical world through our authentic menus, ambience, fantastic live bands, DJ’s, samba dancers, capoeira shows and cocktails. A perfect choice for any celebration from 2 to 600 people. With the best event planners in London, our team will look after you from start to finish.

hanniBaL BroWn WinesTel: 01372 253170www.hannibalbrown.comJoin the adventure with Hannibal Brown Wines. Step out of your comfort zone and try something a little different. Hannibal brings you fabulous quality, great value wines from all over the world. Enjoy our Brazilian Sauvignon, savour our Luxembourg Riesling and above all get involved in spinning Hannibal’s Wheel of Fortune!

hannah’s KiTChen33 Tamworth Road, Hove, BN3 5FJTel: 07932 043 863www.hannahskitchen.netHannah’s Kitchen, based in Hove, is a boutique catering service offering delicious food for events and parties. Our emphasis is on healthy and tasty, ethically sourced, seasonal, fresh food. Whatever the occasion we can offer creative menus, wonderful food and beautiful presentation for you to enjoy.

heDonisT BaKeryTel: 01989 741010www.hedonistbakery.comHedonist Bakery, creators of a unique range of handmade additive free indulgent specialty breads which are part baked on stone and sold individually packaged, to bake fresh at home in less than ten minutes of to be frozen for up to six months.

hepWorTh anD Company BreWers LTDTel: 01403 269696www.hepworthbrewery.co.ukWe’ve been brewing high class traditional ales and lagers since 2001, using award winning, locally sourced ingredients. We

are committed to quality and have received many awards for our products. We are on sale in Marks and Spencers, Waitrose, Sainsbury’s and Tescos and in a range of South East pubs and restaurants. Hepworth’s Ales really a Taste of Britain.

hire The BarmanTel: 020 8241 4265www.hirethebarman.co.ukHire The Barman is a London based events company specializing in cocktail bars and bartender hire. Our services include our signature barman by the hour, mobile bar hire, cocktail masterclasses and molecular mixology.

The hunGry GuesTMiddle Street, Petworth, GU28 0BETel: 01798 342803 www.thehungryguest.comHere at Hungry Guest, we are passionate about baking. Come along to our stand to try our delicious breads, pastries, cakes and most importantly our beloved brownies!

Jamie’s iTaLian BriGhTon11 Black Lion Street, Brighton, BN1 1NDTel: 01273915480www.jamieoliver.com/ italian/brightonA partnership between Jamie Oliver and his Italian mentor, chef Gennaro Contaldo, Jamie’s Italian has won thousands of fans for its delicious and affordable food and its friendly and welcoming service. The menu is based on dishes you’d find people eating all over Italy, made with care but delivered without fuss. Gennaro Contaldo will also be serving up a storm in the Chefs Theatre, so don’t miss out!




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.comWe 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 join the fiesta.

KArANtANIA DElIcAtEssENFlat 21, Forsyth House, Tachbrook St, Pimlico, London, SW1V 2LETel: 07737 535 144www.karantaniadeli.co.ukFounded by Aleksander Albreht, Karantania Delicatessen takes you on a culinary adventure to central Europe. Using traditional recipes, Karantania Delicatessen aims to bring the tastes of the legacy state of Karantania to life.

lIly’s chIllIEsTel: 07961353806www.lilyschillies.comWe make gourmet handmade chilli jellies and ketchups inspired by the seasonal fruit and produce we find around us, to serve with BBQs, roasts, cheese and even dessert! Come and try our mind-blowing Naga Tomato & Pepper Jelly.

lINwooDs hEAlth FooDs190 Monaghan Road, Armagh, Co.Armagh, BT60 4EZ, Northern IrelandTel: 028 37568477www.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. We combine the best quality and blend of ingredients. You can add a range of tasty and nutritious health benefits any time of day!

loch AwEDalmally, Argyll, Scotland,PA33 1BJTel: 01638730266www.portsonachanhotel.co.ukPortsonachan Hotel and its lodges are an excellent Scottish holiday destination in Argyllshire. Loch Awe is Scotland’s premier fishing loch! Come by our stand for exclusive offers for the most beautiful holiday you’ll have all year.

MANJIrA5 Trevelyan Place Heath Road Haywards Heath West Sussex RH16 3AZ UKTel: 01444 413190www.manjira.comManjira produce a range of south Indian Pachadis. These can be used as a chutney, but are made without sugar or vinegar. They are oil based so can be used to stir fry, used as a pesto, or as a cooking ingredient. They are also Gluten, Dairy and additive free.

MANNINGs JuIcENew Cross Farm, Edwyn Ralph, Bromyard, Herefordshire,HR7 4NFTel: 01885 482445www.manningsjuice.co.uk

Mannings Juice offers 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.

MoNtEZuMA’s chocolAtEsBirdham Business Park, Birdham, West Sussex PO20 7BTTel: 0845 450 6306www.montezumas.co.ukMontezuma’s Chocolates will be offering samples of innovative chocolate all weekend. A variety of bars of chocolate will be showcased, including the new Great British Pudding Bars, featuring 3 favourite pudding recipes. 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.

Much MorE thAN tApAsTel: 01942 708020www.fusiontapas.co.ukMuch More Than Tapas has it’s origin in the North of Barcelona – the Costa Brava, where the owners had over 20 years their restaurant specialized in the traditional Mediterranean cuisine.

pErFEct pANsTel: 08448007085www.perfectpans.comWe are retail distributors and wholesalers of Crafond and Castey cookware and have just added our Perfect Pans Diamond Collection.

pIEMINIstErCharlton road, Bristol, BS10 6NFTel: 01179111503www.pieminister.co.uk




Pieminister is an awards winning pie company started in 2003 by Jon Simon and Tristan Hogg. We specialise in gourmet meat and vegetarian pies such as the Moo pie (steak & ale) and the Heidi (goat cheese, sweet potato and spinach). We use only the best locally sourced ingredients; all our meat is British and farm assured.

PoPchiPsShepherds Building, Charecroft Way, London, W14 0EETel: 08000196193www.popchips.co.ukIntroducing a natually delicious snack like you’ve never tasted before. We don’t fry it (unhealthy). We don’t bake it (undelicious). We start with the finest ingredients, add a little heat and pressure, and pop! It’s a chip! Then we add all-natural seasoning for a snack so tasty you won’t even notice it’s (we hesitate to say) healthier.

Potted Fish comPanyCavalier Road, Heathfield, Newton Abbot, TQ12 6TQTel: 01626 438286www.pottedfish.co.ukThe Potted Fish Company, built on sustainable credentials by Jonathan Bailey, aims to promote the benefits of using locally sourced ingredients. We produce high end potted Crab and Potted Mackerel and Fish Cakes.

Purbeck ice creamLower Scoles Farm, Kingston, Wareham, Dorset, BH20 5LGTel: 01929 480090www.purbeckicecream.co.ukPurbeck Ice Cream brings you their Multi Award Winning unique and innovative ice creams and sorbets, farm made in the heart of Dorset. Using fresh Purbeck milk, thick Dorset cream, British sugar and an

abundance of natural ingredients. Purbeck Ice Cream gives the best quality, both in our exceptional taste and service.

rigas enterPrises LtdTel: 07710132915www.rigas-enterprises.co.ukRigas Enterprises Ltd is the UK’s foremost manufacturer and importer of artisan, hand crafted kitchen ceramics. Our flagship ginger and garlic grater is the original and finest on the market, it is simply a must see and necessity for every kitchen. Sold gift boxed with brush and complimentary garlic peeler.

rossmore oysters Ltd.Lakeview, Old Hollow, Worth, Sussex, RH10 4TATel: 01293 888868www.oysters.co.ukEnjoy some of the finest oysters from around our shores, and taste the subtle differences between them. A skilled oyster shucker will be there to pop open the shells, so you can enjoy them straight away, or take them home. They will be served on ice, with lemon or Tabasco. There will also be a demonstration of the new Rossmore Oyster Cracker, which makes opening oysters simple again.

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. If we act together and get stuck in, we can save our wildlife. Come along to find out more and how you can help.

scarLett and mustardTel: 01728 685210www.scarlettandmustard.co.ukWe make handmade award winning marinades, dressings and sauces using only the very best, freshest ingredients, these products really do transform your food! Zingy, fresh and bursting with flavour. Yum!

scioLti botanicaL chocoLatesSciolti Botanical Chocolates, PO Box 88, Brigg, North Lincolnshire, DN20 8WTTel: 07927 028734www.scioltichocolates.comCombining Italian passion with a love of quintessentially English country flavours they create beautiful, indulgent Award Winning chocolates. Foraged from gardens, country estates and local growers, the chocolates are made using real fruits, flowers, teas, herbs, local cream and honey.

the scion sPirits comPany LimitedCoole Quay Liqueur Company, 4 Herbert Place, Dublin, IrelandTel: 00353 1662 1133www.scionspirits.ieCoole Swan Dairy Cream Liqueur combines 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.

shawbury VitnersShawbury Lane, Shawbury Nr Coleshill, B46 2RTTel: 01675 481 516www.shawbury-vintners.co.ukShawbury Vintners imports




fine wines, ports, cognacs and champagnes from small independent growers around the world. It provides products that are made without the use of harsh chemicals at a price that reflects the real quality of the product, rather than the latest fashion or producer’s marketing costs. Ask for a tasting to suit your palate.

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

SnoWDonIa chEESE coMPanY LtDUnit 14, Cefndy Road Employment Park, Rhyl, LL18 2HJTel: 01745 360 246www.snowdoniacheese.co.ukCome and try our firm favourite and any new products to find your favourites. Our full range includes our flagship ‘little black bomber’, an extra mature cheddar.

tErra roSSa10 Burnell Road SuttonSurrey, SM1 4EETel: 020 8661 9695www.terra-rossa.comWe offer a wide variety of high quality olive oil and exotic spices. Each is a unique product of soil, climate, age and much more.

thIStLY croSSwww.thistlycrosscider.co.ukWith award-winning farmhouse ciders, Thistly Cross have been creating delicious, outstanding hand-picked varieties since 2008. Swing by the stand for ciders that people rave about.

tItchY kItch20 Mexfield Rd, London,SW15 2RQTel: 07739796805www.titchykitch.co.ukTitchy Kitch provides cute, practical and colourful baking gear for little avid bakers.

toM’S FuDgEwww.tomsfudge.co.ukToms Fudge was started in 2011 by three university students who all shared a passion for food. Using Tom’s mother’s family recipe we have developed a great range of tasty fudge flavours from Salted Caramel to Rocky Road. No longer delivering by bike, we have brought the fudge to you!

tuckErS ExotIc MEatSUnit 10, Argyle Mansions37 The Avenue SurbitonSurrey KT5 8JNTel: 07531948020www.tuckers-exotics.co.ukTucker’s Exotic Meats Ltd sources the best meat from around the world. Ostrich, Buffalo, Zebra, Springbok, Wild Boar, Wagyu Beef, Kangaroo and many more. Come visit us in “Elvis” our African Shack on wheels in the street food section where we will be serving up epic Burgers.

truFFLES bakErS & conFEctIonErS LtD.Tel: 01273 492687www.trufflesbakeryltd.co.ukTruffles has been producing high quality craft bakery and confectionery goods for over 30 years. We are committed to to producing food with flavour and integrity and are proud to have a reputation for providing a quality of product and service, which means that Truffles is so much more than your friendly, local baker.

VIcoMtE DE roManEt LtDThe International Wine Centre, Dallow Rd., LutonBedfordshire, LU1 1URTel: 01582 456465www.romanet.co.ukThe family of Vicomte Bernard de Romanet invites you to taste its exclusive range of French wines, Champagne, Armagnac, Port and other specialities from around the world.

VIntagE ScooPSTel: 01273400416www.vintagescoops.co.ukEnjoy Vintage Scoops and Betty, their 1972 Bedford C.F, the prettiest retro ice cream van you ever did see. Decked in full bunting and oozing 50’s glamour, we serve up a range of bespoke ice cream flavours hand made with love by Brighton’s scoop and crumb.

WInE & SPIrIt EDucatIon truSt39-45 Bermondsey Street, London, SE1 3XFTel: 02070 897581www.wsetglobal.comThe Wine & Spirit Education Trust (WSET) is the largest global provider of qualifications in wine & spirits. With 5 levels of qualification, there is a course to suit everyone from the enthusiastic consumer to the drinks industry professional.

WobbLEgatEJuicy HQ, Old Mill Fruit Farm, Cowfold Road Bolney, West Sussex, RH17 5SETel: 01444 881356www.wobblegate.co.ukA multi-award winning farm of pressed Sussex Pure Apple Juice and Real Cider. We say no to added sugar and preservatives, just fruit, pure and simple.


TIMETABLES FOODIES FESTIVALBRIGHTON HOVE LAWNS MAY 4, 5 & 6 2013

Saturday 4th May

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 Alex Head - The Social Pantry 13:00 Mike Dodd - Oki Nami 14:00 Gennaro Contaldo - Two Greedy Italians 15:00 Angela Wilson – Founder of Anjula Devi and star of Food Glorious Food16:00 Jake Northcote Green - Yum Yum Ninja 17:00 Charita Jones - Momma Cherris

12:30 Local beer tastings and tutoring with Melissa Cole13:30 Sherry and food sampling with Charles Metcalfe14:30 Champagne tastings with Charles Metcalfe15:30 Cocktails of the Dominican Republic with Brugal Rum16:30 South African wine tastings with Charles Metcalfe17:30 Cocktails at home with Hendricks Gin

12:15 Sour dough made easy with Hungry Guest13:15 Fresh fruit and cream gateaus with Cakes Brighton14:15 Delectable bakery and decorating with Ms Cupcake15:15 Fresh fruit and cream gateaus with Cakes Brighton16:15 Sour dough made easy with Hungry Guest17:15 Fresh fruit and cream gateaus with Cakes Brighton

11:45 Chocolate tasting and pairing with Coeur De Xocolat12:45 Flower infusions and botanical chocolates with Sciolti Chocolates13:45 Chocolate truffl e making with Coeur De Xocolat14:45 Sampling and tastings with Montezumas Chocolates15:45 Chocolate and wine matching with Coeur De Xocolat16:45 Flower infusions and botanical chocolates with Sciolti Chocolates

11.30 Honey Bee Muffi ns13:00 Banana Robot Monkeys13:45 Banana Robot Monkeys15:00 Animal Breads

12:30 BBQ Masterclass Arena13:30 BBQ Recipes with top chef Richard Fox14:30 BBQ Cook-Off15:30 BBQ Masterclass Arena16:30 BBQ Recipes with top chef Richard Fox

Aga RangemasterChefs Theatre

Drinks Theatre

Cake and Bake Theatre Sponsored by Electrolux

Chocolate Theatre

Childrens Cookery Theatre presented by Cookerydoodledo

BBQ Arenapresented by Broil King


Entertainment Stagepresented by Gloria MillerBooking Agency

11:30 Gloria Miller12:30 Steve Lowis13:30 Danieal Diva Tribute14:30 Franklin & James15:30 Cloudi Lewis16:30 Saltwatersun17:30 Half Crown18:30 Kaleidophone

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Chocolate Theatre

Sunday 5th May


12:00 Stephen Crane – Ockenden Manor13:00 Matt Gillan – The Pass at South Lodge14:00 Michael Bremner – Food For Friends 15:00 Andrew Mackenzie – Drakes of Brighton16:00 Georgina Fuggle - Author of “Take One Pot”17:00 Alex Head - The Social Pantry

12:30 Local beer tastings and tutoring with Melissa Cole 13:30 Sherry and food sampling with Charles Metcalfe14:30 Champagne tastings with Charles Metcalfe15:30 Cocktails of the Dominican Republic with Brugal Rum16:30 Wine tastings with Charles Metcalfe 17:30 Cocktails at home with Hendricks Gin 18:30 Boutique cocktail making class with Hendricks Gin

12:15 Sour dough made easy with Hungry Guest13:15 Tempting summer berry bakes with Lisa Marley14:15 Gin & tonic cakes with Emilly Ladybird15:15 Fresh fruit and cream gateaus with Cakes Brighton16:15 Tempting summer berry bakes with Lisa Marley17:15 Gin & tonic cakes with Emilly Ladybird

11:45 Chocolate tasting and pairing with Coeur De Xocolat12:45 Flower infusions and botanical chocolates with Sciolti Chocolates13:45 Chocolate truffl e making with Coeur De Xocolat14:45 Gooey chocolate and tasty truffl es with Lisa Marley of The Cocoa Box15:45 Chocolate and wine matching with Coeur De Xocolat 16:45 Flower infusions and botanical chocolates with Sciolti Chocolates




Drinks Theatre


Chocolate Theatre




Entertainment Stagepresented by Gloria MillerBooking Agency11:30 Saltwatersun12:30 Beth Oliver Band13:30 Francis & Boyd14:30 Half Corwn15:30 Alive & Swinging16:30 Emiliyah & The MightyZ All Stars17:30 Blues Brothers Tribute18:30 Ubermeister



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Chocolate Theatre

Monday 6th May


12:00 Alex Head - The Social Pantry 13:00 Sam Moody - The Bath Priory 14:00 Andrew Scott - The Curlew 15:00 Tristan Mason – Restaurant Tristan16:00 Adrian Hawkins - Graze17:00 Alex Head - The Social Pantry

12:30 Local beer tastings and tutoring with Melissa Cole13:30 Sherry and food sampling with Charles Metcalfe14:30 Champagne tastings with Charles Metcalfe15:30 Cocktails of the Dominican Republic with Brugal Rum16:30 Wine tastings with Charles Metcalfe17:30 Cocktails at home with Hendricks Gin 18:30 Boutique cocktail making class with Hendricks Gin

12:15 Sour dough made easy with Hungry Guest13:15 Tempting summer bakes with Lisa Marley14:15 Fresh fruit and cream gateaus with Cakes Brighton15:15 Delectable vegan bakery with Ms Cupcake16:15 Tempting summer berry bakes with Lisa Marley17:45 Fresh fruit and cream gateaus with Cakes Brighton

11:45 Chocolate tasting and pairing with Coeur De Xocolat12:45 Flower infusions and botanical chocolates with Sciolti Chocolates13:45 Chocolate Truffl e Making with Coeur De Xocolat14:45 Gooey chocolate and tasty truffl es with Lisa Marley of The Cocoa Box15:45 Chocolate Tastings with Coeur De Xocolat16:45 Flower infusions and botanical chocolates with Sciolti Chocolates




Drinks Theatre


Chocolate Theatre



Entertainment Stagepresented by Gloria MillerBooking Agency11:30 Marley Blandford12:30 Gloria Miller13:30 Sam Brown14:30 Gloria Miller15:30 Alive & Swinging16:30 Emiliyah & The MightyZ All Stards17:30 Blues Brothers Tribute18:30 Scarlett Park



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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Foodies Festival Showguide Brighton 2013

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Transcript of Foodies Festival Showguide Brighton 2013