2-4 May
A true Masterclass
It’s a MasterChef 2025 celebration in the La Española Chefs Theatre on Saturday 2nd May, as finalist Sophie Sugrue takes to the stage at 1pm and Champion Harry Maguire appears at 2pm to share the tips and tricks that took them all the way to the top. The pair will be joined by host and former Champion Dhruv Baker as they demonstrate their skills and chat about what it was like to compete.
hidden treasures
Our sponsors La Española are offering eagleeyed visitors a chance to win a trip to Seville or a bumper olive oil hamper. All you have to do is visit the La Española stand to sign up and find the hidden olive oil bottles around the festival.
star quality
Head Chef Ewan Waller of the first Michelin-starred restaurant in Brighton and Hove in 50 years will be celebrating with a demonstration in the La Española Chefs Theatre on Monday 4th May at 12pm. Maré by Rafael Cagali was awarded the prestigious accolade earlier this year.
Where flavour plays
Deli Kitchen is teaming up with ReThink Food at the Deli Kitchen Kids Cookery Theatre, hosting workshops designed to help
children explore new food in a fun way. Through tasting, touching and building their own bold bites using signature flatbreads, kids learn to engage with new flavours, textures and ingredients, to grow their confidence around food. Come and join the fun at the Deli Kitchen Kids Cookery Theatre this weekend.
Flaming hot!
They’re so lovely
Scouting For Girls are set to light up the Live Music Stage on 2nd May 2026, bringing their signature feel-good energy. Fans can expect a lively set packed with hits, from the charttopping ‘This Ain’t a Love Song’ to crowd favourites like ‘She’s So Lovely’.
It’s all change at the BBQ Stage, as flame-cooking expert Jacqueline Wise takes over with her innovative and exciting masterclasses. Be the envy of your friends and neighbours at your summer parties as Jacqueline demonstrates how to create amazing dishes such as melt-inyour-mouth ribs, the world’s tastiest kebabs, and even sweet treats. Look out for special guests and test yourself against the Hot Wings Challenge.
Theatre Timetable sat 2 may
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Dhruv Baker, MasterChef Champion
12pm Will Dennard, Med
1pm Sophie Sugrue, MasterChef Finalist 2026
2pm Harry Maguire, MasterChef Champion 2026
3pm Kanthi Thamma, The Spice Circuit
4pm Bookie Mitchell, Namo
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner The Little Venice Cake Company
11.30am Brilliant Bread
12.30pm Lulu Hollis, Swahili Kitchen
1.30pm Jodie’s Cookies
2.30pm Mich Turner, Little Venice Cake Company
3.30pm Kane McDowell, Sugardough Bakery
4.30pm Sian Madlani, culinary artist
BBQ Stage
Host: Jacqueline Wise, BBQ Chef
12.15pm Your New Favourite Rubs & Sauces
1.15pm How to Cook the Perfect Steak
2.15pm Mastering Fire-Cooked Seafood
3.15pm Cooking It Low & Slow
4.15pm Sizzling It Hot & Fast
Drinks Theatre
12.30pm Charlie, Silent Noise Wine in assoc with The Antipodean Sommelier
1.30pm Tom Surgey, How to Drink Wine
2.30pm Joe Wadsack, Balfour winery - England’s “best vineyard to visit”
3.30pm Tom Surgey, Fever-Tree: More Than A Mixer –The Stories Behind Your Favourite Serves
4.30pm Joe Wadsack, Mucho Más - Spain’s hottest wine brand!
5.30pm Joe Wadsack, Stunning Spritzers!
6.30pm Tom Surgey, Summer Cocktails with Altos Tequila & Lillet
Deli Kitchen Kids Cookery School with Rethink Food
Making Fun & Funky Herby Flatbreads Classes running 12pm, 1pm, 2pm, 3pm, 4pm. Tickets available from the front desk on a first-come, firstserved basis
live MUSIC STAGE
Headliner: Scouting For Girls
11.30 Rock Choir Pippa Binham
12.10 Vinther
13.00 George Redwood
13.50 Marylebone Jelly
14.40 The Popchestra
15.30 BuzzBoxx
16.20 Stay Classy
17.30 Marylebone Jelly
19.10 Scouting for Girls
Theatre Timetable sun 3 may
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Tom Rhodes, MasterChef Champion
12pm Steven Edwards, .etch
1pm Lulu Hollis, Swahili Kitchen
2pm Peter Dantanus, Burnt Orange
3pm Nigel Brown, Nigel Brown Cook School
4pm Jay & Gary, Dishy Dads
5pm Tom Rhodes, MasterChef Champion
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner, Little Venice Cake Company
11.30am Sian Madlani, culinary artist
12.30pm Robert Kingdon, XO Chocolate
1.30pm Jodie’s Cookies
2.30pm Mich Turner, Little Venice Cake Company
3.30pm Kane McDowell, Sugardough Bakery
4.30pm Jodie Heaven, Cielo Cakery
BBQ Stage
Host: Jacqueline Wise, BBQ Chef
12.15pm Mastering Fire-Cooked Seafood
1.15pm Blazin’ Hot Wings Challenge
2.15pm Sweet Treats from the BBQ
3.15pm Melt-In-Your-Mouth Ribs
4.15pm Dirty Coal Cooking
Drinks Theatre
12.30pm Charlie, Silent Noise Wine in assoc with The Antipodean Sommelier
1.30pm Tom Surgey, How to Drink Wine
2.30pm Joe Wadsack, Balfour winery - England’s “best vineyard to visit”
3.30pm Tom Surgey, Fever-Tree: More Than A Mixer
– The Stories Behind Your Favourite Serves
4.30pm Joe Wadsack, Mucho Más - Spain’s hottest wine brand!
5.30pm Joe Wadsack, Stunning Spritzers!
6.30pm Tom Surgey, Summer Cocktails with Altos Tequila & Lillet
Deli Kitchen Kids Cookery School with Rethink Food
Making Fun & Funky Herby Flatbreads
Classes running 12pm, 1pm, 2pm, 3pm, 4pm. Tickets available from the front desk on a first-come, firstserved basis
MAH MUSIC STAGE
Headliners: B*Witched
11.50 Rock Choir
12.40 Neveah
13.30 Harmony Makers
14.30 Kay Iris
15.40 Reigns
16.40 Wild Horse
17.40 Stay Classy
19.25 B*witched
Theatre Timetable mon 4 may
Register for free entry at the Registration Desk by the entrance.
Tickets for sessions are released throughout the day and subject to availability
la espaÒola Chefs Theatre
Host: Tom Rhodes, MasterChef Champion
12pm Ewan Waller, Michelin-Starred Maré by Rafael Calgali
1pm Duncan Ray, Little Fish Market
2pm Alex Webb, Orion Restaurant
3pm Sian Madlani, culinary artist
4pm Alun Sperring, The Chilli Pickle
5pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner, Little Venice Cake Company
11.30am Lulu Hollis, Swahili Kitchen
12.30pm Kane McDowell, Sugardough Bakery
1.30pm Jodie’s Cookies
2.30pm Mich Turner, Little Venice Cake Company
3.30pm Jodie Heaven, Cielo Cakery
BBQ Stage
Host: Jacqueline Wise, BBQ Chef
12.15pm Sizzling It Hot & Fast
1.15pm The World’s Tastiest Kebabs
2.15pm Perfect Pickles, Ferments and Sides
3.15pm Jacqueline’s Signature Dish
4.15pm Sweet Treats from the BBQ
Drinks Theatre
12.30pm Joe Wadsack, Magical Summer Drinks
1.30pm Tom Surgey, How to Drink Wine
2.30pm Joe Wadsack, Balfour winery – England’s “best vineyard to visit”
3.30pm Joe Wadsack, Chateau Paquette
4.30pm Tom Surgey, Fever-Tree: More Than A Mixer – The Stories Behind Your Favourite Serves
5.30pm Tom Surgey, Summer Cocktails with Altos Tequila & Lillet
Deli Kitchen Kids Cookery School with Rethink Food Making Fun & Funky Herby Flatbreads Classes running 12pm, 1pm, 2pm, 3pm, 4pm. Tickets available from the front desk on a first-come, firstserved basis
MAH MUSIC STAGE
Headliners: Boyzlife
12.00 City of Stars Choir
13.00 Macy
14.00 Soph & Simon
14.50 Serena Grant Band
15.40 Paul James Project
16.30 TJ Walker
JAMÓN
CROQUETTES
SERVES: 2
PREP TIME: 30 mins
COOK TIME: 10 mins
Ingredients
60 g salted butter
60 g flour
500 ml milk
100 g serrano ham, finely chopped Salt
A pinch of nutmeg Flour for breading 2 beaten eggs
120 g breadcrumbs
600 ml La Española Light in Colour Olive Oil
Melt the butter in a saucepan over a medium heat. Add the flour and cook for two minutes while stirring constantly to form a smooth roux.
Gradually add the milk, stirring continuously so the sauce remains smooth and lump free. Continue cooking and stirring until the mixture thickens and becomes a smooth creamy sauce.
Add the finely chopped serrano ham, a pinch of nutmeg and season to taste with the salt.
Mix well and cook for another two minutes.
Transfer the mixture to a tray, spread evenly and allow it to cool completely. Refrigerate for at least 4 hours (ideally overnight) until firm.
Once chilled, shape the mixture into small croquettes.
Coat each croquette in flour, dip into the beaten egg and roll in breadcrumbs until fully covered.
Heat La Española Light in Colour Olive Oil to 180 °C and fry the croquettes in small batches for 3–4 minutes, until golden and crisp.
Remove from the oil and drain them on kitchen paper before serving.
Serve immediately.
As proud sponsors of the Chefs Theatre, La Española will be hosting live cooking demonstrations from Michelin-starred, celebrity and top local chefs all weekend, alongside the return of the legendary daily Chilli Challenge.
Plus, brand new for 2026, they are launching an exciting competition for one lucky foodie to WIN a weekend for two in Seville! Look out for the 3 La Española bottles hidden around the festival to increase your chances to WIN! You don’t want to miss this!
Cooking live at Foodies
Top chefs cook their favourite recipes in the La Española Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.
SMOKED BEEF PASTRAMI ON RYE
Serves 2
4 slices rye bread (or sourdough)
2 generous dollops Thousand Island dressing
4 slices Emmental cheese
10-12 slices R&P Pastrami
2 tbsp sauerkraut (shop-bought if you don’t make your own)
2 tsp butter
4 gherkins, thickly sliced
For the Thousand Island dressing
1 tbsp ketchup
1 tbsp mayonnaise
¼ tsp horseradish
1 splash Worcester sauce
1 splash Tabasco sauce
1 tsp diced shallot
1 tsp diced gherkin
Lay the cheese on 2 of the slices of bread, then layer up the meat, then the sauerkraut and spread the dressing on the other 2 pieces of bread.
Once assembled, heat a frying pan or heavy skillet with a splash of vegetable oil and while the pan heats, butter the outside of each sandwich.
When the pan is hot, carefully lay the sandwiches in the pan (the cheese side down) and allow to toast for 5-7 minutes - you’ll see the cheese starting to melt)
Turn over and cook on the other side for 4/5 minutes or until as toasted and golden as the other side.
Serve with the sliced gherkins and a generous dollop of the dressing and enjoy!
DHRUV BAKER is a MasterChef champion and author. See Dhruv hosting in the La Española Chefs Theatre on Saturday 2 May
CHICKEN AND WILD GARLIC RAVIOLI
For the wild garlic pasta dough
225g ‘00’ pasta flour
6 egg yolks
4 whole eggs
35g wild garlic puree
For the chicken and truffle mousse
150g chicken breast trimmed and cut into large dice
250g whipping cream
1 egg yolks
Salt
For the chicken cream sauce
100g white-skinned onion, sliced thinly
3 sprigs of thyme
1 bay leaves
75g unsalted Butter
500ml white wine (chardonnay)
500ml chicken stock
300ml cream
Salt & pepper
CARL CLEGHORN is Chef-Patron of Tyme by Carl Cleghorn. See Carl in the La Española Chefs Theatre on Saturday 30 August at 12pm
To make the pasta, place flour in robo coupe with wild garlic puree.
Mix yolks and eggs together, then slowly add eggs until the dough comes together as small crumbs. Work together until smooth dough forms. Wrap in cling film and rest in fridge. Roll out the pasta and work through pasta machine on lowest setting. Dust lightly with pasta flour, then cut with a large cutter.
For the chicken and truffle mousse, in a food processor blend the chicken cubes with a pinch of salt for 5 minutes; remove the bowl and place into the fridge to cool. Repeat two more times, making sure you scrape down the sides from time to time.
Add 50g of cream and 1 egg yolk into the finely blended chicken breast. Pass through a fine sieve into a bowl over ice. Gradually add the rest of the cream. Season with salt and test a small piece by poaching it in cling film in simmering water for 4 minutes. Taste and adjust seasoning if necessary.
In a saucepan sweat the shallots, without colouring, in 50g of butter with a pinch of salt. In a separate pan, reduce
the wine by to a third. Add the chicken stock and reduce by half. Once stock is reduced, add the wine. Now add the cream, bring to the boil, and reduce to required consistency, pass through chinois, and whisk in the remaining 25g of butter. Correct seasoning.
To build the ravioli, place one disc onto the work surface and pipe the chicken mousse in a cylinder, leaving a hole in the centre. Place one raw egg yolk in the centre and carefully pipe more mousse on top.
Lightly dampen the surface of another disc and place gently on top, pressing edges down to remove all air.
Cut the outside with another ring cutter or a pair of scissors. To cook, add ravioli to a pan of boil water for 5 minutes.
FOODIES FESTIVAL DELI KITCHEN KIDS COOKERY SCHOOL WITH RETHINK FOOD PRESTON PARK, BRIGHTON · 2-4 MAY
FUN & FUNKY HERBY FLATBREADS
Deli Kitchen Lebanese Style Flat Bread
2 tbsp lentils
½ lemon - 1 tsp of lemon juice
1 mini cucumber (similar to Persian cucumbers) or 3cm chunk of cucumber
½ Tomato
Handful of fresh mint, parsley & coriander
1sp olive oil
¼ tsp sumac
Squeeze the lemon using the juicer and put 1tsp into the bowl.
Add the olive oil and sumac to the lemon juice and stir.
Finely snip the parsley, mint and coriander (optional), and add to the mixture and stir.
Add the lentils and stir.
Finely chop the tomatoes and cucumber and add to the bowl.
Carefully stir to coat all the ingredients with the dressing.
Load the Flatbread: Place the mixture onto one half of the flatbread, spread leaving a gap around the edge. Fold over the flatbread, wrap and secure with the sticker.
DELI KITCHEN is teaming up with ReThink Food at the Deli Kitchen Kids Cookery Theatre, hosting handson workshops designed to help children explore new food in a fun way. Through tasting, touching and building their own bold bites using our signature flatbreads, kids learn to engage with new flavours, textures and ingredients, to grow their confidence around food
SUMMER FRUITS STEEPED IN RED WINE, MONBAZILLAC, BASIL AND MINT
Serves 4
For the wine
250ml Monbazillac or dessert
wine
90ml cabernet sauvignon
40g caster sugar
Freshly ground black pepper
1 tsp vanilla puree
100g cold water
To macerate the fruit
230g raspberries, washed 160g strawberries, stemmed, halved, and quartered
100g blackberries
20g caster sugar
12 spearmint leaves
6 basil leaves, fresh
6 Vietnamese coriander or lemon verbena leaves
½ Charentais melon, scooped into 12 balls
100ml chilled pink champagne
For the optional garnish
Spun sugar sheet
100g cold water
300g caster sugar
Pinch of zest of lemon, lime, orange
Pinch of finely julienned herbs –mint, basil, lemon verbena.
Pinch of dried raspberries and strawberries, finely chopped
Combine all maceration ingredients and macerate together for 30 minutes.
To prepare the red fruit soup, in a small saucepan mix the Monbazillac wine, the cabernet sauvignon, sugar, and vanilla puree. Bring to the boil for 1 minute, turn off the gas and add the cold water. Cool down to approx 40°C.
Add the cooled wine mixture to the macerated fruit, then add the melon and cover. Refrigerate for at least 6 hours or up to 1 day.
To make the sugar threads, pour 100g of water into an 18cm sauce pan. Add the sugar and let it absorb the water. You can simply make the caramel without any water, but you have much more chance to crystallise the sugar instantly. Over a medium heat, dissolve the sugar in the water and bring to a boil. Cook the sugar and water until it reaches a golden colour. Remove the pan from the heat and allow the caramel to cool down and thicken a little.
Using a fork, thread the caramel on to greaseproof paper, using a back-and-forth motion. Sprinkle your citrus zest, herbs and chopped dried fruit evenly over the threads. Thread over, creating a lattice work.
You can thread this caramel over the back of a ladle to create a lovely dome of caramel.
To serve, place the soup and fruit into a large glass serving bowl or four individual glass bowls. Pour a little pink champagne into each of the individual bowls and add the sprig of mint and Spun Sugar.
MARK PEREGRINE is Cookery School Director at The Raymond Blanc Cookery School.
GARLIC & ROSEMARY SHORT RIBS
2kg British beef short ribs
6 cloves garlic, crushed
2 sprigs fresh rosemary, finely chopped
Sea salt & cracked black pepper
Olive oil
Splash of beef stock or red wine
Rest. Slice. Glaze with the juices. Serve with roasted garlic mash or grilled greens. FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE PRESTON PARK, BRIGHTON · 2-4 MAY
Mix garlic, rosemary, oil, salt & pepper — rub generously over the ribs.
Sear at 250°C till caramelised.
Drop temp to 120°C, add a chunk of oak or cherry wood, and smoke for 4–5 hrs until tender.
Wrap with a splash of beef stock or red wine and cook till the bones wiggle free.
JACQUELINE
WISE is a flamecooking expert and the host of our BBQ Stage. See Jacqueline each day of the festival
DRY-AGED MONKFISH PIL PIL WITH SHIITAKES
Serves 4
Monkfish tail - 2.5kg
Olive oil
For the fermented mushroom powder
1kg button mushrooms, sliced 1cm thick
20g sea salt
For the marinated shiitakes
250g shiitake mushrooms –25g shio koji
20g white soy
15g brown rice vinegar
10g mirin
5g Thai fish sauce
For the roasted bone marrow and pil pil
2kg beef marrow bones, split lengthways and soaked overnight in cold water
To serve
50g unsalted butter - 50g parsley emulsion Black garlic ketchup
To make the fermented mushroom powder, freeze the mushrooms for 24 hours then thaw. Place in a vacuum bag with the salt, mix well and seal under full pressure. Hold at 28°C for 5 days, then remove from the bag, reserve the juices for another use, and lay the mushroom slices on dehydrator trays. Dry at 40°C overnight
then blend to a fine powder. For the monkfish and elixir, hang the monkfish, tail-up, uncovered in a fridge with air circulating around it for 2 days. Remove the loins from the tailbone and trim. Salt these generously and leave for 10 minutes in the fridge. Rinse, pat dry and place on a wire rack, uncovered, in the fridge for 3 more days. Pack the fish in a vacuum bag with a little olive oil.
Chop the tailbone and place in a colander, along with the skin and trimmings. Rinse under cold running water for 20 minutes, then drain well. Place in a vacuum bag and seal under full pressure. Place in a 70°C waterbath for 8 hours. Strain the contents of the bag (discard the solids) and reduce to one quarter of its volume. Chill rapidly and reserve. For the marinated shiitakes, place the mushrooms in a vacuum bag with the marinade ingredients. Mix well and seal under full pressure. Refrigerate overnight.
For the roasted bone marrow, roast the bones in a 140°C oven for 2.5 hours. Strain, reserving the fat. In a Thermomix, blend the elixir at 65°C, speed 3.5. Slowly incorporate the rendered marrow until a thick emulsion
forms. Season with salt, then hold this pil pil warm in the Thermomix on speed 6 until ready to serve.
To serve, in a small pan, emulsify the butter and 25g water. Remove the mushrooms from their bag and warm in this emulsion over low heat. In a metal sieve nestled into the coals of a pre-heated barbecue burning binchōtan charcoal, grill the mushrooms, moving frequently, until they begin to colour.
Place fish, in its bag, in a 50°C waterbath for 8 minutes. Remove from the bath and rest in its bag for 5 minutes. Remove from the bag and thread with fine metal skewers. Dust with the fermented mushroom powder and cook over the barbecue until nicely coloured, then rest the fish and unskewer.
Carve into portions, then spoon over the pil pil and criss-cross the sauce with parsley emulsion and black garlic ketchup. Divide the shiitakes between the plates and place the fish alongside.
JACK MONTGOMERY is the chef-patron of Argile.
PAN SEARED SEA BASS IN MOILEE SAUCE, PICKED ONION AND WILD RICE PODI
2 tbsp coconut oil
1 onion, sliced
1 knob ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig curry leaves
150ml water
400ml coconut milk
6 baby plum tomatoes, halved
25g samphire
salt to season
In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened.
Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes.
Add the pan seared seabass and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice
ROHAN WADKE was a contestant on MasterChef: The Professionals.
MONKFISH XO
100g salt
1litre water
1kg monkfish tail
For the XO sauce
50ml oil
15g grated ginger
15g grated garlic
6g dried chilli flakes
12g dried shrimp
12g pancetta rind
12g dried shitake
12ml rice wine vinegar
12ml sake vinegar
35ml rosso sherry
350ml chicken stock
125ml water
1g katsubushi
Fish sauce to taste
For the XO glaze
40g mirin
40g Japanese soy
20g XO sauce
For the dashi
500ml water
25g fresh ginger
10g combu
40g mirin
5g katsubushi
4g salt
4 shavings orange zest
Japanese soy sauce
Braised kohlrabi:
1 x kohlrabi
Juice from trim after cutting
20g unsalted butter
salt to taste
For the kohlrabi noodle
1x Kohrlabi
50g sugar
100ml chardonnay vinegar
150ml water
For the pickled dulse
10g dulse
50g sugar
100ml chardonnay vinegar
150ml water
For the BBQ sea beet
100g sea beet
Rapeseed oil
Maldon salt
50g butter
500ml water
For the XO sauce, start by grating garlic and ginger then sweating in a deep pan with all the oil with no colour. Once this is done, add the pancetta rind, shiitake, chilli flakes, shrimp and dried scallop roe powder. Once all has been sweated down add the vinegars and reduce all the way down then deglaze with sherry then reduce by 1/4.
Add chicken stock and water along with the katsubushi and simmer for 40 minutes, Meanwhile, prepare the monkfish by removing all sinew. Make brine from salt and water and place the prepared fish into this for 30 minutes then wash off for 5 minutes. Dry and roll tightly with cling film.
For the dashi, place water, kombu, ginger, mirin and salt into a pan and bring to a simmer, then allow to steep for 15 minutes. Bring back to the boil and add katsubushi and orange zest then allow to steep for 5 minutes before passing and seasoning with Japanese soy sauce.
Strain and reduce the XO sauce. Season with fish sauce to taste. For the XO glaze, mix all ingredients together. Cook the rolled monkfish in a water bath for 7 minutes at 56ºC. Remove and glaze fish with XO glaze and skewer and place onto konro grill to colour and caramelise the glaze. Rest before cutting.
For the braised kohlrabi, peel kohlrabi and cut to a thickness of 1 inch then cut out with a ring cutter, reserving the trim. Juice the trim and strain to remove any pulp, then season the juice. Place the cut kohlrabi into a pan along with the juice of kohlrabi and butter and braise slowly like a fondant. Re heat by cooking in the juice along with a knob of butter and reduce till it glazes the kohlrabi.
For the kohlrabi noodle, start by peeling the kohlrabi and cutting on a Japanese slicer creating a thin noodle like shape. Bring the chardonnay vinegar, water and
sugar to the boil and allow to cool slightly before pouring over the noodles. Warm in the pickle when using.
For the pickled dulse, start by making a pickle liquor in the same fashion as the kohlrabi noodle and allow to cool completely. Rehydrate the dried dulse in cold water for a 5 minutes or until it is soft, once this is done squeeze excess water from the seaweed and place into the pickle liquor.
For the sea beet, wash sea beet to ensure they are clean and trim any long stalks. Bring an emulsion of water, butter and salt up to a simmer then blanch the sea beet for 20 seconds. Remove from the emulsion and place onto the BBQ till starting to char, dress with rapeseed oil and season with Malden salt.
DANIEL MCGEORGE is Chef-Patron of Vetch.
CORNISH SCALLOPS WITH CORNISH CRAB AND UNDRESSED LEAVES
Scallops (enough for 2 people)
150g crab meat: white and brown
2 medium egg yolks
200ml vegetable oil or rapeseed oil, plus rapeseed for dressing
1 tbsp Dijon mustard
1 tbsp white wine vinegar
Baby gem lettuce
Lemon salt & pepper
For the mayo, place egg yolks, vinegar and mustard in a plastic jug or bowl. Drizzle the oil on top and whisk. Season with salt and cracked pepper, to your liking.
To make the crab mayo, pick the crab; white meal with a little bit of brown meat inside of it. Add a couple of dollops of the mayonnaise, making it into a crab mayonnaise.Set aside.
To prepare the scallops, sprinkle a little salt and pepper on both sides. Put a frying pan on the heat, with a little bit of oil. When the pan is hot, add a little bit of butter. When the butter stops ‘singing’, and it goes silent, the oil and the butter is at the right temperature and is ready.
Add the scallops to the pan, face-side down. Give it approx 30 secs, depending on the size of the scallops. Flip the scallops and base with the oil and butter. Set aside.
Using the heart of the baby gem, dress the leaves with rapeseed oil, some vinegar, lemon juice and salt and pepper.
To serve, quenelle the crab mayonnaise and place in the centre of the plate. Add the scallops beside it. Use the liquid from the pan to dress the whole thing. Finally, add the leaves to garnish.
BEN PIETTE is Chef-Patron of Maison.
GOA DAAL PALAK
Serves 4 as a sharing dish
50g toor lentils (toor daal)
1 green chilli
1 small onion
1 tomato
2 tbsp vegetable oil
1 tsp black mustard seeds
200g baby spinach leaves
3 tbsp frozen grated coconut, plus extra to garnish
Sea salt
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group.
Bring a large, covered saucepan of water to the boil and assemble all the ingredients and other equipment before you begin. You also need a sieve or colander and a wok or a large sauté or frying pan.
Rinse the lentils in the sieve with cold running water, then add them to the boiling water. Return the water to the boil and leave the lentils to boil, uncovered, for 20 minutes, or until they are tender, but still holding their shape.
Meanwhile, remove the stalk from the green chilli, if necessary, then slice the chilli lengthways. Peel, quarter and thinly slice the onion. Halve and slice the tomato.
Heat the vegetable oil over a medium-high heat in the wok. Add the mustard seeds and stir until they pop. Add the green chilli, onion and tomato with
a pinch of salt, and continue stirring until the onion is softened, but not coloured. Turn the heat down and leave, uncovered and stirring occasionally, until the lentils have finished cooking.
Meanwhile, rinse the spinach and shake off the excess water.
Drain the lentils, then stir them into the sauté pan. Add the spinach and frozen coconut, season with salt and stir-fry until the spinach wilts. When you take the coconut out of the freezer set aside a little extra for the garnish.
Adjust the seasoning with salt, if necessary. Sprinkle with a little extra coconut just before serving – it will thaw in the residual heat.
HONEY CAKE WITH POACHED PEAR COMPOTE AND CORIANDER ICE CREAM
Serves 6
For the honey cake
140g icing sugar
50g ground almonds
50g plain flour
170g egg whites
100g butter
15g honey
7g baking powder
For the coriander ice cream
250ml milk
250ml double cream
100g picked coriander
90g caster sugar
5 egg yolks
Coriander cress or sprigs
For the poached pear
6 Williams pears
500ml water
200ml white wine
150g caster sugar
For the roasted pear puree
6 Williams pears
STEVEN EDWARDS is Chef-Patron of .etch.
For the ice cream, blanch the coriander for 30 seconds in boiling water and ice bath before squeezing dry with a jay cloth. Heat the milk and cream gently in a saucepan until simmering
While waiting, whisk the yolks and caster sugar until pale. Pour the heated cream and milk over the yolks and sugar and whisk before adding back to the pan.
Whisk on a low heat until the custard coats the back of a spoon. Leave to cool before adding the blanched coriander. Blitz until smooth and transfer to an ice cream machine.
For the honey cake, brown the butter by heating and whisking until brown flecks appear (beurre noisette). Transfer to a cool saucepan and set aside until cool.
Preheat the oven to 160ºC. Mix the dry ingredients together to combine. Whisk in the egg whites and honey before adding the cooled brown butter. Mix to combine into a batter.
Split the mix into muffin moulds (about 75g in each one). Cook at 160ºC for 25-30
minutes until golden and cooked. Leave to cool.
For the roasted pear puree, cut the pears in to quarters and roast at 180ºC for 45 minutes until dark brown and sticky. Blitz in to a puree before passing off through a fine sieve.
For the poached pears, heat the sugar, water and wine. Peel the pears before adding to the liquor. Gently poachat about 95ºC for 1 hour until tender.
Remove from the heat to cool before dicing and mixing with the roasted pear puree, 1 part puree to 2 parts diced pears. Finish the honey cake by cutting out the middle of the cake with a circular cutter.
Save the cake middle and break down in to breadcrumbs before baking at 160ºC for 5-10 minutes to create a honey cake crumb.
To plate up, gently reheat the honey cake in the oven and the compote in a saucepan. Fill the honey cake with the compote and add the crumb over the top.Add a scoop of coriander ice cream before adding the coriander cress.
2-4 MAY
Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.
Auto West London
OMODA | JAECOO
autowestlondon.co.uk
Based in the heart of the Chiswick, Auto West London is the flagship showroom for OMODA | JAECOO vehicles. offering futuristic, bold design with your favourite options as standard, all for exceptional value. Come and say hello to our friendly and expert team.
Baked by Felicity instagram.com/_bakedbyfelicity
We are ‘Baked by Felicity’, creating highly decorative, delicious bakes. With a 5-star food hygiene rating, we design seasonal and themed treats, from brownie and caramel stuffed Brighton beach huts to a wide variety of sweet options, including vegan options. Based in Midhurst, West Sussex, we’ve also featured at London events and Horsham market, using recyclable packaging and local produce.
Bee’s Beverages
Bee’s Beverages is a vibrant mobile cocktail bar bringing the spirit of the Caribbean to every event. Specialising in expertly crafted rum punch, we
blend bold flavours, premium ingredients, and tropical flair to create unforgettable drinks. Perfect for parties, weddings, and corporate events, we deliver sunshine in every sip.
Birchall Tea
birchalltea.co.uk
At Birchall, we are on a mission to share with the world the best tasting, sustainable tea. The family has been in the tea industry for over 150 years, so we like to think we know a thing or two about tea!
Brixworth Spirits
brixworth.world
The Willy Wonkers of the Spirits World are back with new creations to add to our popular 2025 line up which included our much loved Strawberry laces Gin Cocktail, Thai Blue Vodka and Caramel Chocolate Rum. Join us for free samples every day in the Drinks Theatre and at our Spirits bar for discounted shots, liqueurs, long drinks & cocktails.
Chunkydory
Jewellery
chunkydory.net
Funky fabulous affordable sterling silver, silver/gold plated and stainless steel jewellery. We also have a stunning range of silver spinning/fidget rings! We will be joining you at Foodies
Syon Park, St. Albans and Oxford!
Cocktail Cartel
cocktailcartel.co.uk
Mancunian drinks legends Cocktail Cartel are bringing their menu of handcrafted cocktails, draught beer, spirits, wine and cider all sourced locally and independently from Manchester. With an entirely curated menu and drinks all made fresh to order, The Cartel are making huge industry moves, becoming one of the most innovative cocktail bars around. Come and try their signatures, including the fruity and sweet ‘Its Always Sunny in Manchester’ made with the classic combo of vimto and vodka! Or their famous hot honey marg, the ‘Pedro Pazcabel’ as they light up your tastebuds this Foodies Festtheir Northern charm is not to be missed!
Creative Nature
creativenaturesuperfoods.co.uk
Creative Nature is a multiaward-winning free-from brand, with a beautiful range of homebaking mixes, chocolates and snacks. All products are gluten, dairy, nut and egg free, suitable for vegans and School Safe!
Drip Drop Bake Stop
Drip Drop Bake Stop specialise
in a variety of 9 brownies,11 varieties of cookies, old school sprinkle cake, 6 varieties of rocky road, 5 varieties of cookie pies, 2 varieties of farmhouse sausage rolls all home baked with the wow factor. We have attended many shows and we can be viewed on our Facebook & Instagram page where our online shop will be coming soon.
Elia Kalamata
eliakalamata.com
We produce small-batch olive oil and honey from two family farms from the mountains of Kalamata, Greece. Made using traditional methods and natural ingredients, our products reflect the region’s rich landscape and deep-rooted food culture. From early harvest olives to wildflower honey, we focus on quality, transparency, and great taste — bringing a little piece of southern Greece to every jar.
Full Circle Healing
fullcirclehealing.co.uk/shop
Full Circle Healing offers small-batch wellness products designed to support calm, focus, and energy. Our range includes NeurodiversiTEA herbal blends, Cacao, functional mushroom tinctures, all crafted with natural ingredients to nourish the nervous system and support daily rituals
of connection, clarity, and wellbeing.
Henstone Distillery
henstonedistillery.com
Henstone Distillery is a family business based in North Shropshire and was established in 2016 with production starting in 2017. Their sprits have won some amazing awards including Double Gold and Best of Class for their London Dry Gin at the San Francisco World Spirits Competition and a Gold Medal for their Single Malt Whisky in the Global World Whisky Masters.
Lomond 3D
instagram.com/lomond3d
Their impressive range features UKCA tested Flexi toys and enchanting crystal dragons, ensuring complete peace of mind for families. Beyond toys, they offer practical, durable essentials like sleek phone stands, game controller stands, and unique homeware. Each piece blends environmental responsibility with rigorous safety standards.
Milly’s Patisserie
millyspatisserie.co.uk
Milly’s Patisserie is a florist café based in Potters Bar, best known for our handcrafted macarons. We combine beautiful blooms with delicate
pastries to create a unique floral-inspired experience. We’re a local, family-run café where you can enjoy a luxurious experience of afternoon tea, brunch and sweet treats. Head to our Artisan Stall at St Albans Foodies Festival, where you can enjoy our signature gluten-free macarons and freshly filled cannoli’s, available on the go or as beautiful gift boxes.
ORENJI CREATIVE COMPANY
LTD
instagram.com/tenneruk
TENNER is a flexible food retail and market vendor offering a diverse range of cuisines, including Japanese, Chinese, and Hong Kong-style street food. We specialise in adapting our menu to suit different events, delivering high-quality, authentic flavours and a vibrant food experience.
POLAR polar-spirit.com
POLAR is a fresh and delicious peppermint liqueur perfect for drinking neat or in unique and refreshing cocktails. It’s gluten free, vegan and naturally flavoured. Come visit us at Syon Park to sample POLAR and our delicious summer spritz!
Rethink Food
rethinkfood.co.uk
Rethink Food is an awardwinning nonprofit creating a
· 2-4 MAY
future of Healthy People and a Healthy Planet. Recognised as a UK Top 100 social enterprise (2025), it tackles food insecurity through education, surplus food redistribution, and the National School Pantry Network, helping schools ensure every child can learn, thrive, and eat with dignity.
Rice & Ember instagram.com/riceandember/ Born from a 20-year family tradition and a lifelong dream, Rice & Ember brings the vibrant spirit of Spain to the festival stage. Inspired by my father’s recipes from his hometown of Madrid, our signature paella is crafted with fresh, healthy ingredients. We believe festival food should be soulsatisfying and full of heart. Let the rich, aromatic flavours of our paellas elevate your experience. Vibrant. Delicious. Unforgettable.
Sally’s Baked With Love
sallysbakedwithlove.com
Whether you are looking for a timeless classic cheesecake or a completely unique flavour combination, I am dedicated to bringing you a little piece of happiness, one spoonful at a time. Please come and visit my stand at the Foodies Festival to sample my bakes and see for
yourself why every order really is baked with love.
SB Sauce
instagram.com/sb.sauce
Created in 2025, SB Sauce is a small ‘one man band’ chilli sauce business. SB’s chilli sauce is lacto-fermented, paired with organic ingredients to develop a deep, rounded, umami-rich profile with layers of heat, sweetness, acidity, funk, and smoke.
Sean the Chef seanthechef.shop
Sean The Chef is a sweet treat bakery based in Shepton Mallet. They offer a wide range of traybakes including brownies, blondies, shortbread, cookie pies, stuffed cookies as well as Gluten Free options and Dairy Free/Vegan bakes. They also have an online shop and offer a next day postal delivery service on his website. Sean The Chef - The Freshest Bakes In The Game.
Sipsmith
sipsmith.com
The pioneers of the gin movement will be showcasing their top-quality gin.
Slow Sip Tea
slowsiptea.com
Slow Sip Tea is all about slowing down, connection,
and conscious living. We craft delicious, functional tea blends using 100% natural ingredients, zero additives. From energy and caffeine-free mental clarity to better sleep and digestion, each blend supports your wellbeing. Slow down, sip, and feel the difference - come by for a taster!
Soho Street
Cocktails sohostreetcocktails.com
No spills, no stress, just expertly crafted cocktails ready when you are. From casual gettogethers to special occasions, enjoy flawless flavour without the effort. Soho Street cocktails creates classic cocktails the way they were intended. Following the recipes from the geniuses who invented them. Coming in a 1.5l box. All you have to do is POUR, SHAKE & SERVE!
Sol n Shine Coffee
instagram.com/solnshinecoffee Bright, feel good, and 100% gluten free, our coffee trailer is all about beautifully crafted coffee and irresistible sweet treats. We serve barista made coffee alongside rich brownies and indulgent brookies, all gluten free, and all full of flavour. The perfect place to grab great coffee and a sweet treat at the Festival!
STK69 LTD
stk69.com
Handmade Natural Stone
Jewellery
The Hospice Lottery Partnership
hospicelottery.org.uk
The Hospice Lottery Partnership was formed in 1997 with the purpose of raising funds for our partner charities who care for people in their community when they need it most, via a weekly lottery and seasonal Superdraw Raffles.
The Macaroom instagram.com/the.macaroom
The Pakora Bar
thepakorabar.co.uk
The Pakora Bar is run by 3 brothers, using their mother’s recipes, offering a fusion of traditional and contemporary flavours inspired by Punjabi cuisine. With a focus on community and personal touch, the family invests their heart and soul into the business.
The Veil Speakeasy theveilspeakeasy.co.uk
The Veil Speakeasy crafts smallbatch bottled cocktails inspired by Prohibition-era elegance. Blending premium spirits with bold, modern flavors, each bottle delivers a refined bar experience anywhere. Enjoy
more for less with 20% off when you buy six bottles—mix and match your favorites to create the perfect personalized cocktail collection.
Tims Dairy
timsdairy.co.uk
The Timotheou family has been crafting award-winning Greek Family yogurts and kefirs in the Chilterns since 1949. Affectionately known as Tims, our products are made using only the finest natural ingredients — never anything artificial. Packed with gutfriendly bio-live cultures, we invite you to visit our stand, taste the difference, and Discover Delicious!
Vibrant Forest vibrantforest.co.uk
Discover bold, flavour-packed craft beers brewed with passion and creativity in the New Forest. Proudly 100% vegan, unfiltered, and naturally crafted, our beers are made to be as pure and vibrant as possible. From crisp lagers and classic bitters to modern pale ales, everything we make comes from a small, passionate team dedicated to great beer.
Wine That’s Fruit winethatsfruit.com
Wine That’s Fruit makes bright, juicy fruit wines from real
British apples, strawberries, raspberries and blackcurrantsnever grapes. Every can tastes clean, refreshing and true to the fruit. They’re vegan, gluten-free and sulphite-free, so easy to enjoy. If you want something modern, fruity and a bit different, this is a great place to start.
Winton Brewery wintonbrewery.com
Meet Rosie, our beautifully restored 1972 Citroën H-Van, pouring cold, fresh Winton Brewery draught beer and serving locally curated spirits to thirsty Foodies all weekend. Our beers are created with passion and driven by excellence. We’re East Lothian’s award-winning craft brewery, brewing beer with personality and a range to suit every palate. If you like what you taste, continue the full Winton Brewery experience at our bars: The Rusty Seagull (Portobello), The Haddy Tap (Haddington), and The Station Yard (Dunbar).