Foodies Festival Oxford Showguide 2013

AGA RANGEMASTER CHEFS THEATRE ● BBQ ARENA ● POP UP RESTAURANTS

Oxford South Parks August 24, 25 & 26

Foodies Festival with top chefs

DRINKS THEATRE ● CHILDREN’S COOKERY CLASSES ● ARTISAN FOOD

NEW CAKE & BAKE ANDCHOCOLATE THEATRE

£3

ChefsRECIPESINSIDE

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Chefs Theatre

Drinks Theatre

Kids Cookery Theatre

Cake & Bake Theatre

Chocolate Theatre

Restaurant Tents

Producers Market

BBQ Arena

VIP Tent

Exhibitors

Street Food Arena

First Aid

Stage

TOILETSTICKET HOLDER

ENTRANCE/

EMERGENCY EXIT

welcome foodies festivaloxford south parks august 24, 25 & 26 2013

foodies 3

Foodies Festival l is back for another year at oxford south Parks, and what a treat we have for you this weekend! Head Chef of the infamous le Manoir aux Quat’saisons Gary Jones and Guild of Food Writers Cookery

Journalist of the year alex Mackay will be cooking their signature dishes in the aga Rangemaster Chefs theatre. Meanwhile, in our all-new Chocolate theatre, Fiona sciolti will be delighting you with her chocolate ingredients, foraged from her garden. We also have our first Cake and Bake theatre this year for you to indulge your imagination and 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 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.ukwww.foodiesfestival.com

coNtRiBUtoRs

Gary JonesHead Chef of the established Manoir aux Quat’saisons

Xanthe clayauthor and food writer for Good Food and olive

larkin cenMasterChef 2013 finalist, inspired by asian cuisine

sophie GrigsonCookery writer and celebrity chef, with a cookery school

Welcome to Foodies

Foodies Festival with top chefs

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

adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew Magee

with thaNks tooUR spoNsoRs

Brighton Hove Lawns May 4, 5 & 6 l Tatton Park Cheshire May 17, 18 & 19

Hampton Court Palace May 25, 26 & 27 l London Clapham Common June 7, 8 & 9Bristol Harbourside July 12, 13 & 14 l Edinburgh Inverleith Park august 9, 10 & 11

London Battersea Park august 16, 17 & 18 l Oxford South Park august 24, 25 & 26

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foodies 5

FOODIES FESTIVAL NEWSOXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Stars in TheatreExecutive Head Chef Gary Jones of the internationally renowned Le Manoir aux Quat’Saisons will be showcasing his signature dish this weekend in the Aga Rangemaster Chefs Theatre. He’ll be joined by food writer and author Xanthe Clay, chef and TV presenter Alex Mackay and MasterChef fi nalist Larkin Cen.

Hop onto the bus of your dreams with Elemis spa bus, where you’ll be

in the professional hands of the ‘Elemis Angels’. On the top deck, you’ll fi nd yourself melting away with one of fi ve luxurious

15 minute facial and body spa therapies to choose from. Relaxin style thisweekend!

ELEMIS SPA BUS

Cool treatsCome rain or shine, Foodies Festivals are all about ice cream. Custom Creams take that one step further – with their Cryomixer, liquid nitrogen is used to make individual ice creams, sorbets and yoghurts. This unique method means you get a gorgeous taste with every bite. With natural and organic ingredients, you’d be mad to miss out!

Following on from the success of last year’s festival, we’ve decided to add even more events! Come along to our all-new Cake and Chocolate Theatre, which will be taking place all day. Demos will be on all day to help visitors indulge their sweet tooths!

NEWADDITIONS

A wealth of international food and drink is available to you this weekend. Enjoy spectacular Moroccan tagine, Thai street food, tuck into delicious ostrich burgers, Argentinian rib eye and, for that local touch, some beautiful British sausages or a mackerel bap. Delicious!

ALL AROUNDTHE WORLD

Fill your glassFestivals can be thirsty work, so it’s always nice to have a little tipple – and this year, there’s no shortage. Discover the Origin will be showcasing the Mediterranean’s fi nest ports and wines, ginger beer company Bundaberg have their refreshing beverages all weekend, and Martin Millers Gin will have their range of stylish gins.

shortage. Discover

wines, ginger beer

Hop onto the bus of your dreams with Elemis spa bus, where you’ll be

ELEMIS SPA BUS

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FOODIES FESTIVAL MASTERCLASS NEWS OXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

foodies 7

Cocktails at homeJoin Hendrick’s British Ambassador Duncan McRae on an exploration through gin, its origins and how you can make expensive and tasty tipples from the comfort of your own kitchen – without the need for a mind-boggling myriad of exotic and expensive ingredients.

Tasty home made samples included! In the Drinks Theatre everyday at 17.30

Bonne Maman will be unveiling the secrets to their delicious madeleines in our all-new Cake & Chocolate Theatre. Showcasing their new range, Bonne Maman will also be

demonstrating how best to decorate them! In the Cake and Chocolate Theatre from 12.15 everyday

BONNE MAMAN

Melissa Cole is a beer expert. An international judge, she has also written a well-received book, “Let Me Tell You About Beer: A Beginner’s Guide to All Things Brewed”. Educator of the Year, she blazes a trail as a beer enthusiast. In the Drinks Theatre every day at 12.30

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 from 13.30

demonstrating how best to decorate them!In the Cake and Chocolate Theatre from 12.15 everyday

MELISSA COLE

Tasty home made samples

FLOWER POWERFiona Sciolti’s botanical chocolates are elegantly simple; take the nation’s favourite indulgence and source the ingredients from the local countryside! Come along and see Fiona talk about her beautiful creations and ask her questions about how she does it. Fiona’s in the Chocolate Theatre every day from 13.45

MASTERCLASS

TICKETSAVAILABLE

THROUGHOUT

THE DAY AT

REGISTRATIONDESK

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

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8 foodies

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

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

FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEoxford south parks august 24, 25 & 26 2013

2 skinless salmon fillets, 130-140g each and 2-2½cm thick150ml plus 2 tbsp water3 tbsp extra-virgin olive oil200g frozen peas (straight from the freezer)6 tbsp sliced basil1 tbsp honey1 tbsp white or red wine vinegar1 tsp tomato purée 8 sunblush tomatoes, each cut into 32 tbsp pine nuts (optional)salt and cayenne pepper

l Preheat your oven to 120°C, position middle shelf. Boil your kettle. l Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt and cayenne. Brush the seasoning into the flesh. Bake for 22 mins.l While the salmon bakes, prepare the mushy peas. Get a medium-sized pan. Add 150ml water and 1 tbsp of the extra-virgin olive oil. Bring to the oil. Add the peas. Cover and

bring back to the boil. Boil rapidly for 4 mins until all but 3 tbsp of the liquid has evaporated. Add 3 tbsp of the basil. Mash or blend the pea mixture to a chunky texture. Season to taste. l Next, make the sunblush tomato ketchup. Get a small pan. Add the honey wine vinegar, tomato purée, 2 tbsp water and the remaining extra-virgin olive oil. Whisk together. Add the sunblush tomatoes and pine nuts, if using. Put the

pan on medium heat for 30 seconds or so until the relish is warm but not boiling. Take the pan off the heat. Season to taste. l Put the mushy peas on one side of your plate. Put the salmon next to them. Spoon the sunblush tomato ketchup over and around the salmon. l Make extra portions of the whole recipe. Flake the salmon and combine with the mushy peas and sunblush tomato ketchup (without the oil) for a wrap or sandwich.

Alex MACKAyCOOKING IN PROVENCEAlex Mackay is a cook who is passionate about working with children, as well as being a teacher and writer. He is a Guild of Food Writers Cookery Journalist of the Year, World Cookbook Award winner and patron of the Kids Cookery School. Raymond Blanc says Alex is the best teacher he knows. .

See Alex in the Chefs Theatre Sunday 25th at 14.00

Web: alexmackay.com

Q What’s your favourite meal?

AEaten to the soundtrack of my

sons’ laughter in fluid time travel between cities.

SAlMon with MuShy peAS And ChunKy SunbluSh toMAto KetChup

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foodies 9www.foodiesfestival.com

Makes 25 to 30 ravioli1 quantity fresh pasta

For the filling250g ricotta cheesefinely grated zest of ½ - 1 lemonsalt and freshly ground black pepper½ tsp freshly grated nutmeg

For the sauce125g butter1 tbsp mint leaves, roughly chopped

l Start by making the filling. Drain the ricotta then combine all the ingredients together. Go easy on the lemon

zest as it can be quite overpowering. You want the flavour to shine through, so slightly over-season rather than under-season. Bring a pan of well-salted water two-thirds full to the boil.l Roll out half the pasta, with the other half wrapped in clingfilm. Flour the work surface but not the top side of the pasta or it will be hard to seal. Roll out the pasta until you can see your hand through it. Set the machine to the setting before last – the last setting makes the thinnest pasta but this is too fragile for ravioli.

l Cut the pasta into rectangles the length of a cook’s knife. Dot a heaped teaspoon of the filling (two fingers’ width apart is ideal) onto a length of pasta. Cover with another length of pasta and press down to seal the pasta sheets together. Cut the ravioli into 5 cm squares. Set the shapes aside on a surface dusted with flour.l Cook the pasta until al dente – test by sampling the edge of a ravioli. Make the sauce by melting the butter in a pan. When the ravioli are done drain and add to the butter with a little cooking water. Shake the pan and add the mint.

KATIE & GIANCARLO CALDESICALDESI RESTAURANTSKatie and Giancarlo Caldesi run the Caldesi Restaurants and cookery schools. Giancarlo is a chef/restauranteur with a passion for the food of his native Tuscany and Katie a cookery teacher/author with a love of the simplicity of authentic Italian food.

118 Marylebone Lane, London E1U 2QFTel: 020 7487 0754Web: caldesi.com

See Katie and Giancarlo in the Chefs Theatre Monday 27th, 14:00

LEmON RAvIOLI IN buTTER AND mINT SAuCE

QWhat is your favourite meal?

AK: Sitting by the sea as I sip

a glass of salighina, and enjoy fresh grilled anchovies with a squirt of Amalfi lemon juice. G: My mother’s beef and pork ragu. A cuddle in a bowl!


FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEoxford south parks august 24, 25 & 26 2013

10 foodies www.foodiesfestival.com

1 side of salmon, skin scored1 kilo Maldon sea salt1 kilo fine table salt1 kilo caster sugar1 lemon, zest and juice1 orange, zest and juice100ml brandy250ml double cream200g fresh horseradish root50ml white wine vinegaricing sugar, to taste1 kilo fine oak sawdust

l Mix the salmon, Maldon and table salts, caster sugar, lemon and orange zest and juice and the brandy together, rubbing the salmon with the salt mix. Place the salmon in a plastic container, cover completely with the mixture and weight down. l Cover with cling film and leave for 24 hours. When ready, remove the salmon

from the container, wash off the excess salt mixture and pat dry. l Finely grate the horseradish root and mix with the vinegar, adding icing sugar to taste. Add the mixture to the cream and leave to infuse for 6 hours. l When ready, pass the cream through a fine sieve and remove the horseradish. Whisk until soft peaks form and chill.

Reserve until ready. l Heat the sawdust in a frying pan until it sets on fire, then place the sawdust in a large, heatproof pan and cover immediately. This extinguishes the fire and traps the smoke. l Place the salmon a cooling rack and place over the smoking pan. Flavour the salmon and leave to infuse for 6 hours in the fridge. l When ready, unwrap and discard the sawdust, remove the skin from the salmon and trim all of the fat. Cut 10 ‘pavés’ from the centre of the fillet. l Plate up one ‘pavé’ with a rocher of the chilled horseradish cream and garnish with Avruga caviar and salad leaves, dressed with lemon juice and olive oil.

Michael North NuT TRee INNMichael has spent his career in and around Oxford and has undertaken positions in the kitchens of chefs Raymond Blanc at Le Manoir aux Quat’Saisons, Marco Pierre White at Mirabelle and Michael Cairns at Gidleigh Park. Michael is the chef and owner – along with his fiancée Imogen – of the Michelin starred Nut Tree Inn in Murcott, a Grade 2 listed thatched country pub and restaurant. As well as being feature in the Michelin guide, it’s also in the Which Good Food Guide, the AA Restaurant and Pub guides and was most recently voted the uK’s best gasto pub 2012 by Gourmet Britain.

See Michael in the Chefs Theatre Sunday 24th at 14.00

Main Street, Murcott, Oxon, OX5 2ReTel: 01865 331253Web: nuttreeinn.co.uk

Pavé of hoMe-sMoked salMoN, with whiPPed horseradish creaM aNd avruga caviar

Q What’s your favourite meal?

aI like a simple roast chicken,

with roast potatoes, fresh seasonal vegetables and homemade gravy using the roasting juices.


the aga rangemaster chefs theatre fOODIes festIvaloxford south parks august 24, 25 & 26 2013


serves 1For the baby beetroots10 baby beetroots1g saltground black pepper5g vinegar Cabernet Sauvignonsprinkle of caster sugarolive oil, for cookingFor the beetroot and horseradish sorbet50g glucose, liquid500g beetroot golden, plus juice2g vitamin C powder28g creamed horseradish3g salt

For the beetroot terrine and glaze800g beetroot juice750g port45g vinegar Cabernet Sauvignon, boiled50g 8 year old balsamic vinegarsaltground black pepper7.5g agar agar

270g beetroot ruby, cooked, sliced and trimmed for the terrine

For the horseradish cream130g horseradish, creamed90g crème fraîchesaltcaster sugarlemon juicecayenne pepper

l Wash the beetroots. Cook in a sous vide bag at 100°C. Steam for 40 mins or until tender.l When chilled, peel the outer skin and portion. l Dress the beetroots with salt, pepper, sugar, olive oil and Cabernet vinegar as required. l For the sorbet, warm the glucose in a pan. l Remove it from the stove and add the remaining ingredients. Mix well, season.

l Pass through a chinoise. Pour into Paco Jet containers and place in a blast freezer. Churn and quenelle before service. l Reduce the port and beetroot juice by half. Boil the vinegar then add the port and beetroot. Take a 1/3 and bring to simmer with agar agar. Cook for 5 mins, whisking constantly. l Remove from heat. Add the remaining liquid, balsamic, salt and pepper. l Place the sealed terrine mould in an ice tray. Pour the first layer of jelly. l Quickly add the first layer of beetroot. Repeat this process, taking care that the jelly is not too liquid or hard. l Liquidise the rest and pass through muslin. l For the horseradish cream, liquidise the ingredients in a blender until extremely smooth.l Pass through a chinoise.

gary jones Le MAnoiR Aux QuAT’SAiSonSDescribed by Raymond Blanc as “the most gifted chef i know,” Gary jones, executive Chef at Le Manoir aux Quat’Saisons has led the kitchen brigade since 1999. noted for his exceptional leadership and organisation skills, Gary is recognised by critics and his peers as a truly gifted craftsman. nature and seasonality are his inspiration for the menu, and the restaurant’s organic vegetable garden is at the heart of this.

See Gary in the Chefs Theatre Saturday 24th at 13.00

Church Road, Great Milton, oxford ox44 7PDTel: 01844 278881Web: manoir.com

garden beetroot, horseradish and dill



Sophie GriGSonSophie’S Cookery SChoolAn award-winning food writer, teacher and television cook. She passes on her enthusiasm for good food at her pop-up Cookery School in oxford. her latest book, Spices, was published by Quadrille.

roaSt cauliflower with date Syrup and tahina

Q Who would you most like to cook

for?

aryan Gosling. Who wouldn’t?

Serves 61 medium cauliflower, broken into small florets2 tbsp extra-virgin olive oilsalt and pepper3 tbsp Dibis W’rashi (see below)

To make Dibis W’rashi5 tbsp dibis1 tbsp tahinia good squeeze of lemon juicebread, to serve

l For the Dibis W’rashi,

put the dibis into a bowl and add the lemon juice. Drizzle the tahini over it, and stir just enough to marble the two together. Serve with warm bread. l preheat the oven to 220°C. Turn the cauliflower in a bowl with the olive oil, salt and

pepper, then spread out on a baking tray. roast for 25-30 mins, turning once or twice, until tender and patched with brown. l Tip into a serving dish and drizzle the Dibis W’rashi over the cauliflower. eat swiftly.




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

See Xanthe in the Chefs Theatre every day at 12.00

PoT-roAsT PHEAsANT wiTH BEETrooT ANd Two KiNds of fig

serves 4

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

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

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

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

Q Who would you most like to

cook for?

AClaudia Roden. She has inspired

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



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.


Find me atwww.birramoretti.com

facebook.com/morettiuk | twitter.com/morettiuk

T H E

GREAT IMPORTfrom

I TALY

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FOODIES FEStIval ExhIbItOrSoxford south parks august 24, 25 & 26 2013


AlAsiA732 lordship lane, Wood Green, london N22 5JNtel: 0208 8261282www.alasia.co.ukA selection of pure and natural foods at a competitive price.

ArtisAn Burger CompAny3 bohard Steading, Murrayhall, Perth Oh2 7Phtel: 01635 281534We sell handmade burgers and hotdogs, with all types and combinations of fillings.

AzuCAr spirits6 Pages lane, Muswell hill, london N10tel: 07939249365www.azucarspirits.comWe specialise in rums for the cocktail market.

Bitter twistedMere Mill, Mereside road, Mere, Cheshire Wa16 6Qttel: 07785520531www.bittertwisted.co.ukA pop-up cocktail and Prosecco bar.

Blossoms syrupapril Cottage, beacons bottom, buckinghamshire hP14 3xGtel: 01494 484344www.blossomssyrup.co.ukWe are passionate about the quality and unique blend of our natural syrups. Bonne mAmAn BisCuits & CAkesSt Michel biscuits, 2 bd de l’Industrie, 41700 Contres, Francetel: 01380 698186www.lovebonnemaman.co.ukBonne Maman make iconic Madeleine cakes

BordeAux undisCoveredhillfield house, Eldersfield, Gloucestershire Gl19 4NNtel: 01452 840116www.bordeaux-undiscovered.co.ukSuperb French wine from UK wine merchants, offering quality wines at pocket-pleasing prices. BrAdgAte woodCrAft17 ribble Drive, barrow upon Soar, loughborough, leicestershire lE12 8lJtel: 07889145641www.bradgatewoodcraft.co.ukWorking out of a 200 year old barn. Whether it be a serving board, knife block or wine rack, they are one of a kind.

BundABerg Brewed drinkstel: : +44 7557 443 119www.bundaberg.comSince 1960, Bundaberg Brewed Drinks have been delivering premium crafted beverages from their family-owned brewery. Locally grown ginger and cane sugar are just two of the key quality ingredients used to brew these premium non-alcoholic beverages. The company now exports to 33 countries around the World

CAtAlyst wine serviCesCherry Orton road, Peterborough PE2 5Ehtel: 07789898017www.catalystwines.comA private limited company, looking to enter or improve performance in the highly competitive UK market.

Cheshire Cheese CompAny tollets Farm, leek Old road, Sutton, Macclesfield, Cheshire

SK11 0hZtel: 0808 1890725www.cheshirecheesecompany.co.ukAccredited by the Vegetarian Society, the Cheshire Cheese Company has a range of 14 cheeses to choose from.

CliCk n’ drinktel: 0161 4384066www.clickndrink.co.ukClick n’ drink offer a wide range of beers, wines and spirits from around the world.

ConsCious foodsUnit 3b, Clapham North business Centre 26-32, voltaire road, london SW4 6Dhtel: 0207 7207099www.consciousfood.co.ukFood of the highest quality, in its natural state, to enhance quality of life.

ContinentAl CottAge53 browning Drive, Winwick, Warrington Wa2 8xltel: 01925 851090Continental Cottage offers the finest food from Germany, including authentic German salami, smoked and ready to eat.

Coole swAn4 herbert Place, Dublin, Irelandtel: 00353 469060111www.scionspirits.ieCoole Swan Dairy Cream liqueur combines a unique blend of all natural ingredients to provide the most exquisitely-tasting Cream Liquor.

Cotswold goldEast lodge Farm, Stanton, broadway, Worcestershire Wr12 7Nhtel: 07867 938221www.cotswoldgold.co.uk

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exhibitors FooDies Festivaloxford south parks august 24, 25 & 26 2013


Cotswold Gold brings a healthy alternative cooking oil for all your culinary needs.

Create CoCktailsUnit 6F, Hewlett House, Havelock Terrace, London SW8 4ASTel: 0207 4980669www.createcocktails.comCreate Cocktails is a bar-focused events company founded in 2004, with a vision to bring high-end drinks and service into the events arena.

the Crown in oxford59 Cornmarket Street, Oxford OX1 3HBTel: 01865 256047www.nicholsonpubs.co.uk/thecrownoxfordRevered for its eclectic range of real ales.

demijohn ltdTel: 0845 6048350www.demijohn.co.ukDemijohn is the world’s first liquid deli, selling a unique collection of handmade British products, from whisky and wine to oils and spirits.

devilishly Good BrowniesTel: 07855581219www.dgbrownies.co.ukGourmet homemade chocolate brownies from Wales, created using local quality ingredients in traditional and quirky flavours.

disCover the oriGinTel: 0207 3957120www.discovertheorigin.co.ukDiscover the Origin is a campaign financed with aid from the EU, Italy, France and Portugal to promote Bourgogne wines, Parma ham, Douro wines, Parmigiano-Reggiano cheese and port.

dorset Cider house21 Sextant Avenue, London E14 3DXTel: 07971518016www.dorsetciderhouse.comWe produce cider with Dorset Nectar orchard, along with a choice selection of ciders from the West Country.

drink me ChaiWillow Walk Business Centre, 10 Willow Walk, Starts Hill Road, Farnborough, Kent BR6 7AATel: 01689 854270www.drinkmechai.co.ukAlusciously sweet, exotic blend of spices, tea and skimmed milk.

eden BreweryMain Road, Guardbridge, St Andrews KY16 0UUTel: 07786060013www.edenbrewerystandrews.comWe are a small and devoted team who run a craft brewery.

emiliawww.emilialtd.co.ukA young company which benefits from the long-time experience of its founders in the organic industry.

enGlish ProvenderGreenham Business Park, Thatcham, Berkshire RG19 6HATel: 01635 576382www.englishprovender.comOur range of chutneys, condiments and dressings are made with care, using food, honest ingredients.

the enGlish sPirit distilleryThe Old Salt Depot, Brinkley Road, Dullingham, Cambridgeshire CB8 9UWTel: 01638 507981Producing a large range of world-class spirits, including vodka, gin,

English malt and the only rum produced in the UK.

exotiC Coffee roastersUnit 30, Wheatley Business Centre, Old London Road, Wheatley OX33 1XWTel: 01865 558253www.exoticcoffeeroasters.comWe dedicate great majority of our time and energy toward finding the best un-roasted coffees from the best coffee regions of Colombia.

exotiC taGine16 Millfield, Mill Place, Kingston, Surrey KT1 2RPTel: 07760273425www.exotictagine.co.ukFreshly prepared Moroccan dishes using authentic ingredients.

flavour maGiCTel: 07810516571www.flavourmagic.comGourmet salts that work in harmony with your local produce.

flint and flame ltdBrookdale Farm, West Chiltington Lane, Billingshurst, West Sussex RH14 9EATel: 0800 0087744www.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.comAn award-winning artisan bakery, based in north London.


FOODIES FEStIval ExhIbItOrSoxford south parks august 24, 25 & 26 2013


Glorious oystertel: 07843278521www.thegloriousoyster.co.ukThe Glorious Oyster shucks and serves some of the finest Cornish Rocks.Great British sausaGe Companytel: 01438 815139www.britishsausages.co.ukOur free-range, pure-bred Gloucester Old Spot pigs are reared and left to roam the Hertfordshire countryside.

Joe DeluCCi’sChesterton Estate, banbury road, Warwickshire Cv35 0Jatel: 0844 557818www.joedeluccis.comOver thirty flavours of gelato.

Joe anD seph’s popCornwww.joeandsephs.co.ukJoe & Seph’s are gourmet popcorn producers who have been making the best-tasting popcorn since 2010.

inDian seasoninGtel: 07956378300 / 02073860303www.seasoning-restaurant.comIndian Seasoning offers the most authentic cuisine created by our team of expert chefs. Using freshly prepared spices and the best ingredients to provide a delicate taste and flavour of true Indian cuisine.

Khayri olives9 Quad road, East lane business Park, Wembley, london ha9 7NEtel: 0207 9982893www.khayriolives.comProud to offer a wide range of fine food products with the authentic tastes from the Mediterranean.

linwooD’s health FooD190 Monaghan road, armagh, Northern Ireland bt60 4EZtel: 02837569370www.linwoodshealthfoods.comA range of milled and blended seeds, berries and nuts.

lonDon ChinaPO box 185, borehamwood, hertfordshire WD6 3xltel: 0208 2072228www.londonchina.co.ukWe sell Berghoff products, Berghoff Cookware and Berghoff accessories.

luCy’s DressinGs39 Elms road, london SW4 9EPtel: 07798653323www.lucysdressings.co.ukInspired in our family kitchen in Suffolk, using my unique recipes.

maGiC KniFetel: 07737206418www.magic-knife.co.ukOne of the best knives you will ever use in the kitchen.

manninGs JuiCeNew Cross Farm, Edwyn ralph, bromyard, herefordshire hr7 4NFtel: 01885 482445www.manjira.comFrom blossom to bottle, our bottles of yummy, scrummy in your tummy juices provide that tongue-tinging refreshment.

martin millers GinPlaza 535, King’s road, london SW10 OSZtel: 07944909897www.martinmillersgin.comMartin Miller’s Gin is a premium gin made from 10 carefully selected botanicals, blended with the purest Icelandic water.

montezuma’s ChoColatesNew Cross Farm, Edwyn ralph, bromyard, herefordshire hr7 4NFtel: 01885 482445www.montezumas.co.ukWhether 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.

naturally CreateDKnollbury barn, Undy, Caldicot, Monmouthshire NP26 3bxtel: 01633 882291www.naturallycreated.co.ukHand-crafted wooden boards for preparing and serving food.

pieministerCharlton road, bristol bS10 6NFtel: 0117 9111503www.pieminister.co.ukWe specialise in gourmet meat and vegetarian pies such as the Moo pie (steak & ale) and the Heidi (goat’s cheese, sweet potato and spinach).

pinKsters Ginwww.pinkstergin.comPinkster, a new premium gin, is launching at Foodies.

pizza pilGrims102 berwick Street, london W1F 0Qbtel: 07780667258www.pizzapilgrims.co.ukWe serve authentic, Neapolitan sourdough pizzas from our Piaggio Ape van.

purBeCK iCe Creamtel: 01929 480090www.purbeckicecream.co.ukMulti Award Winning unique and innovative ice creams and sorbets,


exhibitors FooDies Festivaloxford south parks august 24, 25 & 26 2013


farm made in the heart of Dorset. Using fresh Purbeck milk, thick Dorset cream, British sugar and an abundance of natural ingredients with no artificial anything.

RiveRco TRading19 Cheddleton Park Avenue, Cheddleton, Leek, Staffordshire St13 7NSTel: 01538 361393www.naturalgardenfurniture.co.ukWooden garden furniture, hand-made using timber from sustainable forests.

RR Spink and SonSSir William Smith Road, Arbroath DD11 3RDTel: 01698 803190www.rrspink.co.ukFresh, tasty and delicious fish. All our food is hand-prepared from the best quality, Scottish fish.

RSpB2 Lochside View, Edinburgh EH12 9DHTel: 01273 775333www.rspb.org.ukIf we act together and get stuck in, we can save our wildlife.

SHokolaT lTdTel: 07770 400011 www.schokolat.co.uk At Schokolat, we provide an innovative and fun range of novelty chocolate products. Over 50 authentic looking chocolate tools and kitchen items, all handmade from finest Belgian chocolate to a high quality standard. These are ideal for Christmas, Birthdays, Anniversaries, Mothers’ & Fathers’ Day, Corporate Gifts and other events..

SipSmiTHThe Distillery, 27 Nasmyth Street, London W6 0HATel: 0208 4712034www.sipsmith.comWe have the first copper-pot distillery in London for just shy of 200 years.

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

Spice TRail3 Salisbury House, The Square, Magor NP26 3HYTel: 01633 880288www.spicetrailmagor.co.ukProviding real authentic Indian food for over 12 years, we have learned to fuse the traditional with the modern to give you the best that Indian cuisine has to offer.

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

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.

vicomTe de RomaneTThe International Wine Centre, Dallow Road, Luton, Bedfordshire 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 specialities from around the world.

wine & SpiRiT educaTion TRuST39-45 Bermondsey Street, London SE1 3XFTel: 0207 0897581www.wsetglobal.comThe largest global provider of qualifications in wine and spirits. With 5 levels of qualification, there is a course to suit everyone from the enthusiastic consumer to the drinks industry professional.

wyke FaRmSWhite House Farm, Wyke Champflower, Bruton, Somerset BA10 0PUTel: 01344 485497www.wykefarms.comSince 1861, our family has been proudly making our finest quality and great tasting Farmhouse Cheddar.


TIMETABLES FOODIES FESTIVALOXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013

Saturday 24th AugustRegister for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

12:00 Xanthe Clay – Food writer and author13:00 Gary Jones - Le Manoir aux Quat’Saisons14:00 Michael North - The Nut Tree15:00 Chris Bentham - The Black Boy16:00 Rachel Green - food writer, presenter and local produce champion17:00 Xanthe Clay – Food writer and author

12:30 Local beer tastings and tutoring with Melissa Cole 13:30 Sherry and food sampling with Charles Metcalfe 14:30 Food and wine matching with Discover The Origin 15:30 A tasting of Bordeaux wines with Charles Metcalfe 16:30 Centre Loire wine tasting with Charles Metcalfe17:30 Cocktails at home with Hendrick’s Gin

11:15 Chocolate truffl e making with Coeur de Xocolat12:15 Desserts and treats with Bonne Maman Madeleines13:15 Confectionery delights with Annie Rigg, food stylist & author of Sweet Things14:15 Desserts and treats with Bonne Maman Madeleines15:15 Flower infusions and botanical chocolates with Sciolti Chocolates16:15 Chocolate tastings with Coeur de Xocolat17:15 Flower infusions and botanical chocolates with Sciolti Chocolates

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

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

Aga RangemasterChefs Theatre

Drinks Theatre

Cake and Chocolate Theatre Sponsored by Electrolux

BBQ Arenapresented by Broil King


Childrens Cookery Theatrepresented by Kiddy Cook

10:30 Gloria Miller Duo11:30 Marley Blandford12:30 Mila Falls13:30 Franklin & James

14:30 Rajiv15:30 E.N.V.16:30 FranClassic17:30 Kaleidophone

EntertainmentStagepresented by Gloria MillerBooking Agency

020_022_FFTimetable_Oxford.indd 20 20/08/2013 15:17

Chocolate Theatre

Sunday 25th AugustRegister for free entry at the Registration Point by the entrance.


12:00 Xanthe Clay – Food writer and author13:00 Larkin Cen - MasterChef 2013 fi nalist14:00 Alex MacKay – Author of Everybody Everyday15:00 Bini Budlow - star of Food Glorious Food16:00 JAngela Wilson – star of Food Glorious Food and founder of Anjula Devi17:00 Xanthe Clay – Food writer and author

12:30 Local beer tastings and tutoring with Melissa Cole 13:30 Sherry and food sampling with Charles Metcalfe 14:30 Food and wine matching with Discover The Origin 15:30 A tasting of Bordeaux wines with Charles Metcalfe 16:30 Centre Loire wine sampling with Charles Metcalfe 17:30 Cocktails at home with Hendricks Gin

11:15 Chocolate truffl e making with Coeur de Xocolat12:15 Desserts and treats with Bonne Maman Madeleines13:15 Chocolate and wine pairing with Coeur De Xocolat 14:15 Desserts and treats with Bonne Maman Madeleines15:15 Flower infusions and botanical chocolates with Sciolti Chocolates16:15 Chocolate tastings with Coeur de Xocolat17:15 Flower infusions and botanical chocolates with Sciolti Chocolates




Drinks Theatre


Childrens Cookery Theatre presented by

Kiddy Cook

JAngela Wilson – star of Food Glorious Food and founder of Anjula Devi


EXHIBITORS FOODIES FESTIVALOXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013



11:30 Marlene Hill Duo12:30 Antoine Architeuthis13:30 TBD14:30 Ezekial Butler

15:30 Free Recovery16:30 Tenga Sol17:30 Cherry White


Chocolate Theatre

TIMETABLES FOODIES FESTIVALOXFORD SOUTH PARKS AUGUST 24, 25 & 26 2013


12:00 Xanthe Clay – Food writer and author13:00 Jim Davies - Cooking with Beer14:00 Sophie Grigson - Sophie Grigson’s Cookery School15:00 Max Mason – The Big Bang Restaurant16:00 Xanthe Clay – Food writer and author

12:30 Local beer tastings and tutoring with Melissa Cole13:30 Sherry and food sampling with Charles Metcalfe14:30 Food and wine matching with Discover The Origin15:30 A tasting of Bordeaux wines with Charles Metcalfe16:30 Centre Loire wine sampling with Charles Metcalfe 17:30 Cocktails at home with Hendricks Gin

11:15 Chocolate truffl e making with Coeur de Xocolat12:15 Desserts and treats with Bonne Maman Madeleines13:15 Chocolate and wine pairing with Coeur De Xocolat 14:15 Desserts and treats with Bonne Maman Madeleines15:15 Flower infusions and botanical chocolates with Sciolti Chocolates16:15 Chocolate tastings with Coeur de Xocolat17:15 Flower infusions and botanical chocolates with Sciolti Chocolates



Monday 26th AugustRegister for free entry at the Registration Point by the entrance.



Drinks Theatre


Childrens Cookery Theatre presented by

Kiddy Cook



11:30 Gloria Miller Duo12:30 Nomura13:30 Roberta & The Mylonidis Bros.

14:30 Kit Rice15:30 Daytona16:30 Free Recovery17:30 Jipsy Magic


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Documents

Foodies Festival Oxford Showguide 2013