... A ...

Programme 2019

BUDELICIOUS

F Oo D F E S T I V A L , B U D

E

21/22September

... 1 ...... B ...

We are delighted to announce the second Budelicious Food Festival on 20-22 September 2019. Local, seasonal, artisan, delicious...

Budelicious Food and Drink Festival is back for 2019 and will be crammed full of tasty goodness.

It’s all about local producers, supporting farmers and growers and celebrating all that’s good about food and drink in and around Bude and the Westcountry. Wander through our Food Hall, sample the epicurean delights on offer and we guarantee you’ll need a big reusable bag to take home lots of scrumptious goodies.

GB Master Chef Peter Gorton will be on hand and has invited fellow chefs to present some excellent food and drink demos over the weekend. “Last year, I called in many ‘markers’ from chefs. Artisan food producers and my contacts in the trade; they all answered the call and contributed beyond my expectations” Peter Gorton

Expect fun and laughter, expert knowledge, technique shares and of course tasting the scrummy goodies our chefs have cooked up for you.

The Falcon Hotel are again sponsors of Budelicious providing our beautiful backdrop and event organisation.We are delighted to have Chadds Foodsmiths & St Austell Brewery through their Proper Job Cornish IPA on board as sponsors once again for the 2nd year.

See you there!

Team Budelicious

Welcome

CONTENTS

Timetable ... 02

Meet the Chef Hari Ghotra ... 04

A Taste of Naples ... 06

Artisan Producers Hall ... 08

Competitions ... 10

Chef Demonstrations ... 14

Meet the Chef Jim Fisher ... 20

Meet the Chef Mitch Griffiths ... 21

Meet the Chef Dave Sargent ... 22

Land Meets Sea ... 26

Foodie Fortnight ... 27

Sponsors & Thanks ... 29

BE SOCIAL

@BUDELICIOUSFOODFESTIVAL

BUDELICIOUS_FOOD_FESTIVAL

@BUDELICIOUS1

CONTACT US

WWW.BUDELICIOUS.ORG

INFO@BUDELICIOUS.ORG

21 / 22SEPTEMBER

BUDE,CORNWALl

... 3 ...... 2 ...

FRIDAY NIGHT7pm Beer and Cheese evening in the Marquee with

James Dixon & Proper Job. Tickets £7.50

(tickets on sale now at the Falcon)

SATURDAY10am Festival Opened by Margaret Frost BEM

10am-4pm Chef Demos in Marquee (Bar open)

10am-6pm Artisan Producers Hall

10am-6pm Community Tent* in upper garden

Family Activities, Stalls, Pop-Up Tea Room,

Toy Library, Face Painting

10am Street Food

7pm After Dark Chef Demo in the Marquee. Tickets £15

(tickets on sale now at the Falcon)

SUNDAY10am-5pm Chef Demos in Marquee (Bar open)

10am-4pm Artisan Producers Hall

10am-4pm Community Tent*, Family Activities, Stalls

Pop-Up Tea Room, Toy Library, Face Painting

10am Street Food

7pm-10pm A Cornish Affair - music, food, drink. FREE ENTRY

10pm Close

What ’s happening...21 / 22SEPTEMBER

BUDE,CORNWALl

*we will be running a number of family friendly foodie workshops in the Community Tent throughout the weekend, including:

Healthy Eating | Taste Testing | Cookie Decorating and many more fun activities...

No need to book, just drop in and see what’s going on.

Bude Area Toy Library & other fun stuff will also be with us all weekend in the garden at the Falcon Hotel. There will be a small fee for some of these activities.

... 5 ...... 4 ...

This is my staple dish - when I have a craving for Indian food (which happens fairly regularly). It’s a great one to keep in your recipe book for

when you need a healthy Indian food-fix.

Top Tip

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready

when you get in.

Information

Medium Heat | Serves 4 | Healthy

Wheat Free | Gluten Free | Lactose Free

www.harighotra.co.uk/thariwala-chicken-recipe

EDITORIAL & RECIPE HARI GHOTRA

About me I’m an Indian cook, author and teacher, I’m potty about spices and I just want to share what makes Indian food so great with you all....

I’ve always loved Indian food, cooking and creating spicy dishes. So I started running my own cookery classes, which grew and grew to the point where I started organising supper clubs and even pop-up restaurants.

Just so you know, I’m mad about spices and in my search for inspiration, I flew back and forth to India to breathe in the aromas and flavours and textures of authentic Indian food. I talked to friends and family about the meals they cooked, explored the local markets and visited the odd restaurant too. I brought home loads of new ingredients, interesting recipes and amazing herbs and spices to make even more delicious dishes for everyone.

I started to work at The Tamarind Collection of Restaurants which includes Tamarind of Mayfair - one of the first Indian restaurants (ever) to be awarded a Michelin star! But I needed to share my learnings and dishes with you in a bigger, faster, more flexible and interactive way and that’s when my website was born. Now instead of you coming to me to learn, I come to you through every digital platform from YouTube to Facebook to Google Hangouts.

meet the chef...

HARI GHOTRA Ingredients

8 pieces of chicken (4 legs cut into thigh and drumsticks)

Masala

2 tbsp of oil

2 onions, finely diced3 cloves of garlic, finely chopped400g plum tomatoes1 heaped tbsp of ginger, grated1 tsp salt

1 tsp turmericHandful of coriander stalks, finely chopped1 chilli, finely chopped1 tsp of garam masalaHandful of coriander leaves, chopped

“I truly believe that if you cook with love , your food will always come out the way you want it to.”

Thari Wala Chicken - Healthy Chicken CurryA traditional Indian chicken dish cooked with meat on the bone in a beautiful aromatic sauce.

MethodSkin the chicken, removing any excess fat.

Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan reduce the heat and add a dash of hot water as and when required.

Once browned add the tinned tomatoes, ginger, salt, turmeric, coriander stalks and chopped chilli. Increase the heat to high.

Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.

Turn the heat up and fry the chicken for 5 minutes.

Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.

Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.

Stir in the garam masala, throw in the coriander and serve.

... 7 ...... 6 ...

LET US CATER YOUR PARTY, WEDDING, corporate event . . .

ALEXSWOODFIREDPIZZA.co.uk, fIND US ON FACEBOOK and instaGRAM.CALL ALEX on 07967 000396

*new this season - vintage horse box*

alexswoodfiredpizza.co.uk

A TASTE OF NAPLESNaples, in southern Italy, is the home of pizza and the Neapolitans know just how pizza should be – authentic Neapolitan pizza is on the Unesco list of protected world heritage products. It’s said in Naples that fathers want their sons to follow one of two careers: footballer for SSC Napoli or pizza chef. So how does a Neapolitan pizza look and, most importantly, how does it taste?

The dough is made from simple, pure ingredients: water, salt, yeast, flour. It’s proved for long enough to allow it to develop a distinctive flavour. The pizza base is then stretched by hand, rather than rolled out – this takes practice and a skilled pizzaiolo in action makes for pizza theatre! Hand-stretching gives a thin centre with a higher edge, to give a tasty crust when the pizza is baked.

Classic pizza toppings are very simple. The tomato sauce, neither too smooth nor too chunky, is made from sweet, sun-ripened Italian San Marzano tomatoes. For a Marinara pizza, one of the great Italian classics, the tomato sauce is the star turn, with just an extra sprinkle of oregano and garlic – it’s a universal favourite, and is both vegetarian and vegan. Add meltingly more-ish mozza-rella to the basic tomato pizza, along with fresh basil, and you have the Margherita, another classic. Named over 100 years ago after the 19th-century queen of Italy, its red, white and green colouring reflects the Italian flag.

The pizza is baked direct on the base of a wood-fired oven for just 90 seconds or so – the tem-perature is so hot that it is done to perfection almost immedi-ately.

The edge crust is what the Ital-ians call leopard-spotted – with a few dark patches – while the centre of the pizza is deliciously chewy.

While the Marinara and the Margherita are loved across the world, chefs everywhere ring the changes with extra toppings, many of which reflect local specialities. Alex Mabey of Alex’s Wood-Fired Pizza sticks to Italian style – with a few local touches. “Our San Marzano tomatoes come all the way from Italy,” he says. “Our sausage topping is flavoured with fennel to give an Italian flavour. It’s made with our own home-reared pork from Tamworth heritage breed pigs, which also provide our pulled ham. We source our salami from the fantastic Deli Farm Charcuterie in Delabole.”

Alex also uses as much fresh local produce as he can. “We forage in the spring for wild garlic to use in our wild garlic pesto over the season, and we use as much home-grown produce as possible,” he says. Alex’s pizzas give a true taste of Italy, with a local twist.

We will be at Budelicious, so come along and try one for yourself...

Buon appetito!

... 9 ...... 8 ...

Apple Natural Bad Boy ChilliChadds FoodsmithsCornish County CordialsCornish CreamCornish GoudaCornish Pudding CoDonut DolliesHill View HoneyKitchen FrontNorton Barton Artisan Village

Nanny Wendy’s FudgeOtter ValeRed Dog BakeryRiverford OrganicSabins Small Batch CoffeeSt Austell BrewerySwannacott MeatsWessex PantryWhalesborough CheeseWoodlands VenisonWroes Tea Emporium

21 / 22SEPTEMBER

BUDE,CORNWALl

A Greener BudeBude Artisan Market

Family Activities TableFriends of Bude Sea Pool

Pop Up Tea RoomThe Pantry

community marquee

ARTISANPRODUCER’S HALL

Alex’s Wood Fired PizzaFalcon Canal Side BBQ

Gary Masala

street food

... 11 ...... 10 ...

We invite you to enter up to 3 images of local people who “prepare & serve our delicious food & drink or serve our community in other ways”.

We are looking for the best photographs capturing that perfect ‘Bude at work, rest or play’ moment.

Think beautiful images that capture the skills, care and concentration of Bude’s community: lifeguards, chefs, fisherman, bakers, farmers...

With so many enticing rhymes to its name, Bude has been described as “the limerick capital of the world”. You are invited to compose a limerick that includes the name Bude (suitable for a family audience). Here is an example of what can be done with it…

There was a young lady from Bude,who frequently swam in the nude.“It’ll bring in the tourists, so let’s not be purists,”said the Mayor – his binoculars glued!

COMPETITIONSprizes worth £500...

FULL DETAILS HERE https://www.budelicious.org/get-involved/

Competitions close 31 August 2019

Winners announced at our “Cornish Affair ” evening Sunday 22 September from 7pm

beer &cheeseFriday 20septemberwith james dixon& proper job ale

TICKETS£7.50

MARQUEEFROM 7PM

after darkchef demo& FEASTsaturday 21 september

peter gorton& friendsFO

OD

. B

AR

. D

EMO

TICKETS£15

MARQUEEFROM 7PM

A CORNISH

affairFRIGGIN RIGGINCOUSIN JACKsUNday 22 september

FOO

D A

VAIL

AB

LE .

ba

r

FREEENTRY

MARQUEEFROM 6.30PM

tast

ers

. ba

r .

mu

sic

... 13 ...... 12 ...

West Country beefUnique flavour and quality

Call the West Country beef Hotline on

westcountrybeefandlamb.org.uk

0845 491 8787Become an approved stockistOffer your customers this unique quality beef as an approved stockist, simply call our hotline number and register. You’ll recieve marketing materials including: Posters, Stockist stickers and recipe leaflets to help you sell West Country beef to your customers.

What makes it so specialOnly beef that has been born and reared on a assured West Country farm can carrythe West Country beef PGI logo. That means that this beef has come from eitherCornwall, Devon, Somerset, Gloucestershire, Dorset and Wiltshire.

Beef Fillet

WCB_A4_Bude_Advert.pdf 1 29/08/2018 09:44

... 15 ...... 14 ...

10.00

MITCH GRIFFITHS

11.00

DAN HEARD

12.00

DAVE SARGENT

13.00

BUDEHAVEN

14.00

AARON VANSTONE

15.00

HARI GHOTRA

DAVE SARGENT

Dave Sargent Chef Service

DAN HEARD

Land Meets Sea

MITCH GRIFFITHS

The Wellington, Boscastle

HARI GHOTRA

Indian cook, author & teacher

STUDENTS

Budehaven School

AARON VANSTONE

The Falcon Hotel, Bude

Saturday Demo’s We have an awesome line up of talented chefs & foodie

experts appearing at the Budelicious Food Festival .

21 / 22SEPTEMBER

BUDE,CORNWALl

T I M E TA B L EChef Demonstrations

SATURDAY 21ST

... 17 ...... 16 ...

10.00

TIM KEARSE

11.00

DEZ TURLAND

12.00

HARI GHOTRA

14.00

JIM FISHER

15.00

JAMIE COLEMAN

16.00

PETER GORTON & FRIENDS!JIM FISHER

Exeter Cookery School

HARI GHOTRA

Indian cook, author & teacher

JAMIE COLEMAN

The Beach, Bude

DEZ TURLAND

Brend Hotels

TIM KEARSE

Olive Tree, Bude

PETER GORTON

International Consultant Chef

Sunday Demo’s21 / 22SEPTEMBER

BUDE,CORNWALl

These demonstrations are free to attend, with all Chefs gener-ously giving their time and support to the Budelicious Food Festival .

T I M E TA B L EChef Demonstrations

SUNDAY 22ND

... 19 ...... 18 ...

T. +44 (0)1288 352005F. +44 (0)1288 356359

E. BOOKINGS@FALCONHOTEL.COMW. FALCONHOTEL.COM

E AT . D R I N K . S TAY

BUDE | CORNWALL

... 21 ...... 20 ...

Mitch Griffiths, Sous Chef The Wellington Hotel, Boscastle

This is Me…

My name is Mitch; I am currently the sous chef at ‘The Wellington Hotel’ in Boscastle where we have held 2 rosettes over 10 years. This is where my culinarily journey began in 2005…

I have been very fortunate to work with a number of different chefs, each teaching me a new skill set, broadening my knowledge and encouraging me to push myself. I am passionate about all aspects of kitchen life but, given the choice, I prefer pastry because of its complexity.

I have been working in a kitchen for 16 years and been a chef for 14; learning all of my skills and knowledge on the job. As most of us in the trade; I started life as a kitchen porter whilst studying design and by chance took an apprenticeship in cooking. I didn’t look back. I have been part of many food demos in the past and enjoyed every one; but this is my first time in the lime light. I like to ex-plore an ingredient using different textures and combinations to make the most of its natural flavour and showing people the potential of what simple foods can become.

Out of the kitchen my family is always first; nothing makes me happier than spending time with them and particularly when they are as passionate as me. Unwinding after service is key and nothing works better for me than weight training or a run; time to let go and enjoy yourself.

Over and Out …

Mitch

www.wellingtonhotelboscastle.com

MITCH GRIFFITHSmeet the chef...

EDITORIAL MITCH GRIFFITHS

jim fisherthe exeter cookery school

Co-owner and head chef / tutor at the award-winning Exeter Cookery School, Jim Fisher is an enter-taining and engaging demo chef who has honed his skills during an extensive culinary career. A former Masterchef semi-finalist, Jim first started cheffing in the kitchens of Exeter’s White Hart Hotel (where he met and proposed to his now wife and business partner Lucy). He then went on to cook alongside Rick Stein in Padstow, Alistair Little in Notting Hill and Tony Tobin of Ready, Steady, Cook fame before the couple upped sticks and headed to the Dordogne to open up a residential cookery school (with eight-year-old daughter in tow). Despite the locals’ bemusement at the idea of an Eng-lishman teaching anyone to cook, not least in France, CookinFrance became a big hit, taking students from all over the world – including France! Fifteen years later, Jim and Lucy returned to the UK, following their roots back to Devon – the county they grew up in – and are now making a huge success of their exciting new venture on Exeter’s thriving quayside. The stunning Grade II Listed venue is ideally located and offers a range of fun and friendly half-day, one-day and evening cookery courses for individuals, groups and corporates, as well as providing a unique new event space for the bustling city. Whether you want to polish up on your puddings or learn to create authentic global cuisine – from Italian to Vietnamese Street Food – you will find a course or cooking activity to suit every taste and ability.

If you have not yet paid a visit, make sure you do so soon.

Jim

www.exetercookeryschool.co.uk

JIM FISHER

meet the chef...

EDITORIAL JIM FISHER

... 23 ...... 22 ...

EDITORIAL CHEF SARGIE

meet the chef...

DAVE SARGENT

Dave was born and raised in North Cornwall, his passion started from a young age and has had a suc-cessful career working throughout the South West in places such as The Wellington Hotel Boscastle, Oliver’s Restaurant Truro, Percy’s Launceston, Pescadou’s Padstow, Woodford Bridge Golf Hotel and the Bayview Inn before setting up Sargies Cornish Kitchen & chef service.

In May 2007 he embarked on his dream and started a whole new journey with food, where he now brings the restaurant to you with Dave Sargent Chef Service.

Dave took some time out of his busy schedule to answer a few questions for us...

What’s your earliest food memory?Baking with mum as a child & mum making crumpets with butter, marmite, cheese and tomato – still a favourite to this day

Why cooking as a career?I wanted to do something different than everyone else and was attracted by the hours. And I could naturally cook when I was younger. My teacher encouraged me to go to college

What would be your deam location you’d love to cook at?Maybe a luxury chartered yacht in the Med. But it ’s all about the cooking – location doesn’t really matter. It ’s about making the customer feel good...

Any famous clients you can share with us?Not that I can disclose!

What do you always avoid ordering on a menu? Steak – There’s too much inconsistency in the cooking

What would your last meal be?Lasagne, garlic bread, salad & coleslaw – followed by cheesecake (cooked by myself obviously)

Do you follow trends or stick to your style?I’m aware of the trends but won’t necessarily follow them

chef Sargiedave sargent chef service

Which food trend would you rather forget?I’m not a huge fan of eating off a slate . Nothing beats a big white plate

Can you name one ingredient you love cooking with?Fish

What chef would you love to sit down and have a chat with? Escoffier, because he wrote the cooking bible . Have a beer with him and pick his brains and then Marco Pierre White

If you were having a dinner party and could invite anyone you like, who would attend?Brian Cox, Nelson Mandella, Paul Gascoyne & Alistair Campbell

What do you wish you’d known 10 years ago?To take time out for myself

What’s the one kitchen item you couldn’t live without?My favourite knife

What tricks do you use for perfect poached eggs?. Fresh eggs & not too much water

What is your go-to meal when you’re low on time? Toast or crumpets like mum used to make!

Where would we find you on a day off? At the gym

Sargie

www.chefsargent.co.uk

... 25 ...... 24 ...

West Country lambUnique flavour and quality

Call the West Country lamb Hotline on

westcountrybeefandlamb.org.uk

0845 491 8787Become an approved stockistOffer your customers this unique quality lamb as an approved stockist, simply call our hotline number and register. You’ll recieve marketing materials including: Posters, Stockist stickers and recipe leaflets to help you sell West Country lamb to your customers.

What makes it so specialOnly lamb that has been born and reared on a assured West Country farm can carrythe West Country lamb PGI logo. That means that this lamb has come from eitherCornwall, Devon, Somerset, Gloucestershire, Dorset and Wiltshire.

lamb Noise�e

WCL_A4_Bude_Advert.pdf 1 29/08/2018 09:41

AWARD WINNING,

HANDMADE

WHALESBOROUGH

CHEESES

www.whalesboroughcheese.co.uk

Contact: Sue 07881 465985

Norton Barton Artisan Food Village basedon the North Cornwall coast, is home to

Cornish Charcuterie, Popti, and The CornishDistilling Company. Some of the country'stop food producers showcasing the best inartisan food and drink that Cornwall has to

offer.

Website: www.theartisanfoodvillage.comNumber: 01288 321 921Email: info@nortonbarton.co.uk

Address: Norton Barton Farm, Bude,Cornwall, EX23 9LG

Home produced& butchered

BEEF . LAMBMUTTON . PORK

1/4 Lamb£40

available atBudelicious

... 27 ...... 26 ...

14 - 28 September

FOODIEFORTNIGHT

2 weeks of great foodie deals will be available to customers in the Bude area. Look out for the Budelicious logo in the window of local restau-rants, pubs & cafes to see who’s taking part…

2 for 1

children eat free

discounted meals

free samples

and much more…

Land Meets Sea is a sustainable beef and lamb meat company based at Widemouth Bay.

Run by Dan the business produces a highly sus-tainable low intensity product with the highest of animal welfare standards, all within a mile of his home.

All of the animals are grazed on local meadow grass pasture. 100% grass reared the lamb and beef develops its great taste, maturing slowly at its own pace, with Dan’s forward thinking under-pinned by traditional values, which is mirrored in the butchering which is carried out by an artisan butcher just 9.8 miles from the farm.

Dan’s Dexter herd undoubtedly have one of the best views of the North Cornish Coast

and happily came up to investigate when Dan took me up to the field to see them. His animals are so comfortable with him, Dan is able to feed them by hand in the field and there is a great deal of mutual respect from both.

The Dexter originated in Ireland, a heritage breed descended from the black cattle of the early Celts.

The business began with Dan buying 34 Llyen sheep in 2015. Llyen are a hardy coastal bred ewe that can be traced back to the 1750s which Dan block grazes on a mix of meadow pasture, stubble turnips and herbs, ably as-sisted by his incredibly well trained collie dogs Annie and Nana.

Land Meets Sea sells all of their meat direct which allows them to look in depth at what they produce and what it takes to get it there, ensur-ing a top quality sustainable product.

One of the businesses that Land Meets Sea sells direct to is 2 Belle Vue, Bude, and we’re delighted to announce that they will be joining Dan on our demo stage along with Dave Sar-gent (Sargies) One not to miss!

Avril SainsburyEi8ht Design

For more information and to book your meat box check out Land Meets Sea on www.land-meetssea.co.uk and follow them on Facebook and Instagram

LAND MEETS SEAmeet the

business...

... 29 ...... 28 ...

Huge thanks goes to...

THANK YOU!Our sponsonsBude TIC Karl Pendlebury ADHBDean WronowskiAvril SainsburyPeter GortonMargaret FrostBude Toy LibraryBPA Party HireAll of our chefs, producers and street food vendorsand all our festival volunteers, musicians and entertainers.

SPONSORS

AND FINALLY… The Sponsors are proud to continue the fine work started by Bude for Food Ltd (BFF) Both Budelicious and BFF are immense undertakings, and future events are dependent on the community support from producers, exhibitors, chefs, entertainers and street food vendors...and of course you, the general public who are reading this magazine, attending the event, and frequenting restaurants and cafes participating in Foodie Fortnight.

Thank you!

... AD ...

West Country beef and lamb

Born and raised in the West Country

or visit: westcountrybeefandlamb.org.uk0845 491 8787

Key Benefits are• Forage based diet• Totally assured supply chain• Red Tractor or equivalent on farm standards• Independently inspected for product integrity• Unique and protected food name

Only a�er these strict standards and specifications have been met,can the West Country and PGI logos be used.

If you’re a consumer look for the quality markfrom the West Country.

If you’re a farmer or supplier and want to benefit, call the Hotline

Granted PGI recognition in 2014, West Country beef and lambprovides a unique product – consistent quality with distinct flavours

WCB&L_A4_Bude_Advert.pdf 1 29/08/2018 10:02