Foodies Festival Clapham Common Showguide 2013

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Sue Hitchen, Angela McKean, Caroline Whitham, Malcolm Irving, Lucy Wormell Foley, Lisa Chanos, Charis Stewart, and Rebecca Bain.

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  • AGA RANGEMASTER CHEFS THEATRE BBQ ARENA POP UP RESTAURANTS

    Clapham CommonJune 7, 8 & 9

    Foodies Festival with top chefs

    DRINKS THEATRE CHILDRENS COOKERY CLASSES ARTISAN FOOD

    NEW CAKE & BAKE ANDCHOCOLATE THEATRES

    3

    ChefsRECIPESINSIDE

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  • TOILETS

    EXIT

    EXIT

    Chefs Theatre

    Drinks Theatre

    Kids Cookery Theatre

    Cake & Bake Theatre

    Chocolate Theatre

    Restaurant Tents

    Producers Market

    BBQ Arena

    City Beach

    Bar Bus

    VIP Tent

    Exhibitors

    Street Food Arena

    First Aid

    Cash Machines

    Stage

    ENTRANCE

    welcome foodies festival

    foodies 3

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

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

    coNtRiBUtoRs

    shelina PermallooWinner of MasterChef 2012

    sean BurbidgeMichelin star Head Chef at Gordon Ramsays Ptrus

    Rejina sabur-crossFood writer and blogger

    ed Bainestop chef, presenter and judge on Britains Best dish

    Welcome to Foodies

    Foodies Festival with top chefs

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

    adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew MageeCourtney stiven

    with thaNks tooUR sPoNsoRs

    Brighton Hove Lawns May 4, 5 & 6 l Tatton Park Cheshire May 17, 18 & 19 Hampton Court Palace May 25, 26 & 27 l London Clapham Common June 7, 8 & 9Bristol Harbourside July 12, 13 & 14 l Edinburgh Inverleith Park august 9, 10 & 11 London Battersea Park august 16, 17 & 18 l Oxford South Park august 24, 25 & 26

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  • FOODIES FESTIVAL NEWSCLAPHAM COMMON JUNE 7, 8 & 9 2013

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

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

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

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

    POP UP RESTAURANTS

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

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

    SPECKOF GOLD

    Masterchef 2012 winner Shelina Permalloo will be presenting the Chefs Theatre all weekend, taking you through top chefs signature dishes all day. Michelin restaurants showcasing this weekend include Latymer, recently awarded its second Michelin star, Gordon Ramsays Michelin-starred restaurant Ptrus and critically acclaimed Gilgamesh in Camden.

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

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

    POP UP RESTAURANTS

    fi xture, selling sausages made from

    Bird: Life and Crimes of an

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  • foodies 5

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

    us as you enter the festival, and enjoy unlimited access to the VIP

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

    tickets to Foodies Festival Feastincluding champagne andgoody bags. 20 runners upwill receive day passes forFriday 16th August.For those not lucky enough to

    win, please book tickets online at www.foodiesfestival.com or call0844 995 1111.

    FOODIESFESTIVAL

    FEASTBattersea Park

    August16th, 17th & 18th

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

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

    What is theopening date ofFoodies Festival Feast?Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email enter@foodies-magazine.com

    WIN

    A VIP DAY

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

    foodies 7

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

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

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

    OZ CLARKE

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

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

    BRUGAL RUM

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

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

    Get kids excited about food with Funky Lunch.

    See children discovering new foods and getting

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

    FUNKY LUNCH

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

    MASTERCLASS

    TICKETSAVAILABLE

    THROUGHOUT

    THE DAY AT

    REGISTRATION

    DESK

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  • FOODIES FESTIVAL RESTAURANTSCLAPHAM COMMON JUNE 7, 8 & 9 2013

    foodies 9

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

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

    Restaurant Association, Randall & Aubin

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

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

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

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

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

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

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

    LE CApRiCE suMMER sALAD With hoNEYED goAts CuRD AND shAvED tRuFFLE

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

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

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

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

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  • foodies 11www.foodiesfestival.com

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

    Web: gastrogeek.wordpress.com

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

    ChICkpEA ANd CElERIAC pANCAkES wIth tOAStEd fEtA ANd AvOCAdO SAlSA

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

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

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

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

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

    QAny cooking disasters? AI almost grated my fingers off when making my root vegetable rosti the other day. Ow!

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    Serves 6

    For...