cardiff
9-11 may
Great Food·Great Music·Great Fun www.foodiesfestival.com
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
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!
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DHRUV BAKER is a MasterChef champion and author. See Dhruv in the La Española Chefs Theatre Sat and Sun.
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
SPAGHETTI ALLA VONGOLE Fresh pasta/spaghetti Clams and mussels Fresh garlic and red chilli Lemon juice and zest Fresh parsley Extra virgin olive oil Bottarga
Glug a generous quantity of olive oil before sautéing the mussels and clams in the diced garlic and red chilli. As the pasta is entering its latter stages of cooking, begin adding pasta water to the plan to create an emulsion and assist the cooking of the mollusc. Ensure the pot you’re using for the pasta is the largest you can find, and the water is salted well enough to taste like the sea. Add lemon juice and salt and pepper to the pan before finishing with the diced parsley. Whilst still on the heat, add your spaghetti to the pan ensuring it’s about 2-minutes cooking time away. Do not drain the pasta water, as this will help to continue building the light sauce. Toss the mix and test the seasoning. Plate by using tweezers/tongs to twist the spaghetti into a dish. Use a spoon to scoop the sauce and any clams and mussels that have escape their shell. Garnish by grating bottarga and lemon zest on the mountain of spaghetti finishing with a crack of black pepper.
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FRANCESCO GERMINARIO is the Head Chef of Terra Mare. See Francesco in the La Española Chefs Theatre on Friday 9th at 3.30pm
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
BEEF WELLINGTON 500g beef fillet 3 tbsp olive oil 250g chestnut mushroom 50g butter 1 large sprig fresh thyme 100ml dry white wine 12 slices prosciutto 500g pack puff pastry (thawed if frozen) Small amount of flour for dusting 2 egg yolks (beaten with 1 tsp water) Heat oven to 220ºC. Place the beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. Remove from the oven to cool, then chill in the fridge for about 20 mins. While the beef is cooling, chop 250g chestnut mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor but make sure you pulse-chop the mushrooms so they don’t become a slurry. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
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Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs. Heat oven to 200ºC. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for mediumrare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Dust work surface with a little flour. Roll out a third of the puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using
JUSTIN LLEWELLYN is Executive Head Chef of The Parkgate Hotel. See Justin in the La Española Chefs Theatre on Saturday 10th at 2pm
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
CULURGIONES TRADIZIONALI For the classic pomodoro sauce 1.36 kg fresh, ripe tomatoes 1 garlic clove, smashed 50 g finely minced shallots or onions 6 tbsp olive oil 6–8 fresh basil leaves Salt For the pasta dough 500g semolina flour 1-1/2 tablespoons extra virgin olive oil 4g salt For the pasta filling 1 kg potatoes 100g Sardinian pecorino cheese 20 mint leaves Salt & black pepper
For the classic pomodoro sauce, sweat down onions and garlic, then deglaze with water. Add peeled tomatoes and cook until tomatoes have sweetened. Add fresh basil, season with salt & pepper, then blend. For the pasta dough, mix the flour with the salt. Add the oil and little by little add water to bind. You should get a soft but full-bodied dough. Seal it with cling film and let it rest for 30 minutes at room temperature.
Add filling and close each Sardinian ravioli with traditional culurgiones method. Take the filled circle in one hand and with the other pinch two flaps. Then bring each flap inside closing in a herringbone shape forming concentric folds one on top of the other. Lightly boil ravioli for 3-5 minutes (or until they start to float). Plate pomodoro sauce then add culurgiones.
For the filling, peel, boil then mash the Maris piper potatoes. Add grated Sardinian pecorino cheese, fresh mint leaves and season with salt and pepper. Roll out the pastry with the pasta machine, making several folds, until it is smooth, to a thickness of 3. Stamp out discs with a cutter.
RICCARDO FLORES is Head Chef at Valentino’s. See Riccardo in the La Española Chefs Theatre on Friday 9th at 4.30pm
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
VIBRANT DUCK SALAD WITH CRUNCHY CHILLI OIL Serves 2 To marinate the duck: 2 duck breasts (skin on) 2 tbsp light soy sauce ½ tsp dark soy sauce 1 tbsp vinegar 1 tbsp mirin (or sugar) 1 tbsp fish sauce ½ tbsp lime juice 2 inches fresh ginger (pound the ginger to extract the juice or chop finely and squeeze the ginger for juice) Salt & black pepper For the salad: Mixed greens (rocket, shallots, cucumber) Optional extra vegetables For the tamarind dressing: 3 tbsp tamarind juice (Dilute 1 tbsp of concentrated tamarind juice with 2 tbsp of water) 3 cloves garlic, finely ground 1 tbsp fish sauce 1 tbsp brown sugar 1 tbsp 67 Rangoon Kitchen Aromatic Crunchy Chili Oil (Use only half a tbsp, depending on your heat tolerance) 3 tbsp warm water
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First, marinate the duck. Mix marinade ingredients; coat duck breasts and refrigerate for 2 hours. (take the duck marinade out of the refrigerator 30 minutes before cooking). To cook the duck, heat a saucepan over medium- high heat. Remove the meat from the marinade and sear skin-side down, until golden. Reduce the heat, then add the marinade and 120ml hot water. Cover and cook for 8 min. Let rest before slicing. Arrange the greens and any extras for the salad. Make the dressing by combining the tamarind juice, fish sauce, brown sugar, garlic, chili oil and warm water. To assemble, top the salad with duck, then drizzle over dressing and some Crunchy Chilli Oil and enjoy.
EI ZAR is a passionate Burmese cook and the creator of 67 Rangoon Kitchen
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
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
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.
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.
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, rinse the spinach and shake off the excess water.
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
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.
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group.
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
PAD THAI WITH KING PRAWNS Serves 2 2 tbsp vegetable oil 2 cloves garlic, minced 100g king prawns, peeled and deveined 2 large eggs 200g stick rice noodles, soaked with warm water until soft, drained 3-4 tbsp Pad Thai sauce 1 handful beansprouts 3 spring onions, thinly sliced into long strips 1 tsp hot chilli flakes 2 tbsp coarsely ground peanut (optional) To garnish 3-4 slices red chilli peppers 3-4 coriander leaves 1 lime
Heat a wok with half the oil. Add the prawns and garlic and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the eggs and let sit for 30 secs, then scramble until cooked. Add the noodles, sauce, beansprouts, spring onions, chilli flakes and peanut if using, and cook, stirring continuously, for 3 mins or until everything is hot. Serve garnished with sliced red chillis, coriander leaves and quartered lime.
Equipment lists: Cooking hob A wok or frying pan A sieve to drain the noodle General knife, cutting board, spatula, wooden spoon etc.
CHARIYA KHATTIYOT was the winner of MasterChef 2023 and is the founder of Khao Soi by Chariya.
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FOODIES FESTIVAL CAKE & BAKE THEATRE CARDIFF · 9-11 MAY 2025
BROWN SUGAR SPONGE 250g light brown sugar 250g butter 250g self raising flour 5 medium eggs 2tsp vanilla For the filling 400g double cream 250g mascarpone 2tbsp icing sugar 1tsp vanilla 300g cherry jam For the topping 20g chopped pistachios Dried petals
Add butter into bowl and cream slightly. Add in your sugar and vanilla then combine until pale, light and fluffy. Give your bowl a scrape to ensure it’s all fully incorporated. Add your eggs in one at a time and combine between each addition. Once you’ve added 3 of the eggs, add 2 heaped spoonfuls of four to avoid it splitting. Continue adding in the eggs and combine fully.
Place the remaining cream into a piping bag. Pipe blobs of cream around the edge of the sponge and use a tablespoon to smudge them into the cake. Continue this process until the cake is covered with cream. Top with the chopped pistachios and petals and serve.
Add the remaining flour and mix until it’s only just combined to avoid over mixing. Divide evenly between 2 tins, level and bake for 25-30 mins at 160ºC or until skewer comes out clean. Once baked allow to cool fully on wire rack. To make the mascarpone Chantilly, add the mascarpone, icing sugar and vanilla into a bowl with half of the cream and whisk to combine. Add the remaining cream and whisk to soft peaks.
MATTY EDGELL was the winner of Great British Bake Off 2023.
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To assemble, level bottom sponges and add a ½ of the cream. Add the jam, pushing towards the edges of the cream and then top with the second sponge.
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
CRAB LINGUINE Serves 2 250g linguine 2 tbsp extra virgin olive oil (plus a bit more to finish) 2 garlic cloves, finely sliced ½ tsp dried chilli flakes (more or less, depending on your vibe) 100g brown crab meat 100g white crab meat Zest and juice of 1 lemon A handful of fresh parsley, finely chopped Salt and freshly ground black pepper
Bring a large pot of well salted water to the boil and cook the linguine according to packet instructions. Before you drain it, scoop out a mugful of the starchy water—it’s liquid gold for your sauce. In a frying pan, heat the olive oil over medium-low heat. Add the garlic and chilli flakes and cook gently for a minute or two until fragrant without colouring. Stir in the brown crab meat and lemon zest, letting it melt into the oil. Once the paste is cooked, toss it straight into the pan with a splash of pasta water. Add the white crab meat and gently fold it through. Add lemon juice, parsley, and season well with salt and pepper. Serve with a drizzle of extra virgin olive oil.
Tip: This dish is also lovely with some additional seasonal vegetables, summer favourites such as asparagus and courgette go beautiful with the crab and can be added at the same time as the brown crab meat.
TOM RHODES is a MasterChef Champion.
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
CHOCOLATE ORANGE KNOT BUNS Makes 12 100g milk, heated to 25-30°C 1 medium egg 20g fresh yeast, crumbled (or 10g fast-action dried yeast) 250g strong white bread flour, plus extra for dusting 35g golden caster sugar 1 tsp salt 35g room-temperature unsalted butter, broken up into pieces For the filling 50g room-temperature unsalted butter 40g golden caster sugar finely grated zest of 2 oranges 50g dark chocolate, chopped For the icing Juice and pulp of 1 zested orange (used earlier) About 300g icing sugar For the topping 50g pumpkin seeds Pinch ofsalt 50g cacao nibs 50g pearl sugar nibs
In a large mixing bowl, whisk together the milk, egg and yeast with a balloon whisk until the yeast has softened.
with flour and use your dough scraper to turn the dough out upside down onto it, sticky side up.
Add the flour, sugar and salt, then mix with a dough scraper until the mixture starts to come together into a rough dough. Add the butter and dimple it into the dough with your fingertips.
Dust the top of the dough and press it flat with your fingertips, then roll it out with a rolling pin into a 35cm square.
Turn your dough out onto a clean work surface and knead your dough without any additional flour for 10 minutes. It will get sticky, but be patient, using your scraper to tidy up every once in a while, and the dough will come together. Shape the dough into a ball and place it back in the bowl. Sprinkle the top with a little flour, cover with an upturned bowl and rest at room temperature for 1½–2 hours. Meanwhile, in a mixing bowl, beat together the butter, sugar and orange zest with the silicone spatula (or handheld or stand mixer) until aerated and super-soft so that it’s easy to spread. Set aside Line 2 large baking trays with baking parchment. Dust the work surface well
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Use your dough scraper to spread the filling evenly all over the dough, right to the edges. Sprinkle the chocolate all over the filling as evenly as you can, then press down with your palms to stick it to the filling. Fold the dough in half from the top edge and press gently with your palms just enough to flatten slightly, neaten it up and stick the halves together. Use a knife or dough scraper to cut the dough vertically into 4 wide strips. Then cut each strip into 3 more strips, one per bun. Working with one at a time, hold a strip of dough at each end and carefully stretch it lengthways and twist it. Wrap one end round the other in a circle twice, then pass the end of the strip underneath and finally wrap it once more over the top. Tuck the end underneath. It’s not essential
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that you do your knots exactly like mine, so feel free to have a play, but you’ll find that doing them the same as each other makes a big difference to the overall look of your rolls. Place the buns on your lined trays with plenty of room inbetween them to expand. Cover your buns loosely with cling film dusted with flour and rest for 1–2 hours until risen and lighter, softer and much more delicate to the touch. Towards the end of resting, preheat your oven to 180°C fan with 2 shelves in the middle and a deep roasting tray on the oven floor. Half fill and boil a kettle. Place your baking trays on the oven shelves and carefully pour the hot water into the tray below. Bake your knot buns for 10–15 minutes until golden. Slide a knife underneath and lift a bun, and if the underside is golden, then it’s ready, but if it’s still a little pale, return it to the oven for 2 minutes at a time until they are done. Let the buns cool on a wire rack. Weigh the orange juice and pulp, then multiply that number by 4 for your quantity of icing sugar. Mix together in a bowl until thoroughly combined.
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Toast your pumpkin seeds in a small, dry frying pan over a medium heat until they start popping. Keep toasting for 30 seconds or so and add the salt, then sprinkle with just enough water to sizzle and dissolve the salt so that it will stick to the seeds – too much water and your seeds will boil and become chewy. Cook away the water and dry out the seeds, then continue to toast until golden. Tip out onto a plate to cool. Mix your toasted seeds with the cacao nibs and pearl sugar in a bowl. Working with one at a time, first dunk a bun upside down into the icing, lift it out and allow any excess to drip back into the bowl before dipping it into your topping mixture. Place it upright back on the wire rack and rest until the icing dries and goes crunchy.
JACK STURGESS is an author and Sunday Brunch star.
From Bake With Jack: Bread Everyday by Jack Sturgess, Ebury, £26
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FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE CARDIFF · 9-11 MAY 2025
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
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.
STEVEN EDWARDS is Chef-Patron of .etch.
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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.
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A TASTE OF PARISIAN SAVOIR-FAIRE
DSautomobiles.co.uk New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2 EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).
- The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: prefers the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.
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DS SALON - CARDIFF
Sloper Road, CF11 8SE – 029 2037 1717
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FOODIES FESTIVAL NEWS CARDIFF · 9-11 MAY 2025
Guess who’s back
Back to school Kids and grown-ups can learn and cook at masterclasses hosted by celebrity chefs every day of the festival. In the International Cook School, join Nigel Brown and learn how to make Lobster Risotto, Moroccan Lamb or Thai Red Curry Chicken. Take what you make home with you for just £25 per session. Meanwhile, the kids can cook too, in the Prept Kids Cook School hosted by MasterChef: The Professionals star Chloe McCoy. In these free sessions in association with healthy eating charity Prept Foundation, the little ones will have a chance to learn a simple recipe and have fun with food.
Bottoms Up! Join ITV This Morning wine expert Joe Wadsack in the Drinks Theatre, where he’ll be showcasing a selection of Magical Summer Drinks for you to nose and taste. Alongside Joe, Le Mistral will be offering some of the Provence region’s most beloved rosés and Brixworth Spirits will show off their own superior British spirits.
MOST WANTED Join founding members Max George and Siva Kaneswaran as they bring The Wanted 2.0 to the MAH Music Stage. You’ll be Glad You Came as the boys sing a selection of their classic hits. Run, don’t Walk Like Rihanna to catch them on Sunday 11th May or you’ll definitely be at an All Time Low.
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La Española is proud to sponsor the Chefs Theatre at Foodies Festival 2025 for the third year running! Get ready for 14 festivals packed with top chefs, incredible flavours, and mouthwatering demos! (eye-watering too, if you dare join us for our infamous Chilli Challenge!) As Spain’s oldest olive oil brand (est. 1840), La Española has been bringing 100% Spanish olive oil to UK kitchens since 2016. You’ll find them in Morrisons, Sainsbury’s, Tesco, Waitrose, and Ocado - ready to add authentic Spanish flavour to your cooking. Come see them in action, experience the best of the UK foodie scene, and get inspired! laespanolaoliveoil.co.uk
Shut up and dance Get down and boogie at the Silent Disco with top party tunes to keep you dancing. Featuring retro faves and recent bangers, it’s sure to be a great time for just £8 per session.
Turn up the heat
Dragon’s Den success story Lumberjaxe are back at Foodies and showing off their unique brand of fire and BBQ cooking. Head along to the Fire Stage to see tasty demos including Fire Cooked Louisiana Cajun Chicken Pasta, Hot Buffalo Chicken Tacos with Pico De Gallo, Planked Moonshine Chalk Stream Trout with Mango Salsa, Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes, and Backyard Hunter’s Chicken Nachos.
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FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.
Araxos LTD
67 Rangoon Kitchen
Bake & Brew Wales
67rangoonkitchen.com 67 Rangoon Kitchen is passionate about crafting delicious, high-quality food products that bring bold flavours and authentic tastes to your table, inspired by heritage recipes. Our signature Crunchy Chilli Oil is carefully made to capture the natural heat of chilli, the rich umami of shiitake mushrooms, the subtle sweetness of fresh shallots, and the satisfying crunch of garlic.
Anikin Ltd t/a KatKin katkin.com For uncompromising cat parents who want the best, KatKin goes hardcore for cat health. KatKin’s Fresh Food is made using 100% human-quality meats, gently cooked, and then frozen for freshness. Recipes are designed by a Board-Certified Vet Nutritionist® to be complete and balanced. All recipes are perfectly portioned for your cat’s daily nutritional needs and delivered to your door. 30 foodies
araxosfoods.com Cold food, olives, baklava, Turkish delight and cashews.
@bakeandbrewwales Freshly cooked waffle stix with a choice of hot sauces, a range of toppings and an option of fresh Mr whippy ice cream as a side. All cold drinks are available.
Black Bee Honey blackbeehoney.com Black Bee Honey is a B Corp and collective of beekeepers producing single origin, 100% British honey. The beekeeper and hive location is on every jar. 2% of sales create wildflower meadows, a vital habitat for pollinators.
Boba’s Plants bobasplants.com Readymade gardens for your carefully crafted Boho Home! Purveyor of surreal shrubs, contagious succulents and incredible cacti, matched to their creative planter pot, providing perfect placement for any avid, adventurous or first time plant parent.
Bocca di Bianchi @ bocca_di_bianchi Bocca Di Bianchi is a 1983 converted food truck run by
the Bianchi family in Bristol, serving up tasty Italian street food.
BRIXWORTH SPIRITS (TSPC) brixworth.world An amazing blend of premium Gins, Rums and Vodkas which are designed to be drunk as a part of an incredible cocktail or neat. Smooth as Silk.
Cakes by Jade @cakesbyjade1 Cakes by Jade is a small family bakery based in Gorseinon, and was established by Jade in 2015. Every bite is home made with love, packed with flavour, indulgence and just the right amount of sweetness. Whether you’re after a fudgey blondie, fluffy cupcake or a moreish brownie, Jade’s got you covered.
Callaloo Corner Ltd callaloocorner.com Hampshire-based producers of Caribbean inspired home-made vegan-friendly sauces created from natural ingredients, using fresh fruit, vegetables & herbs. Available in 5 flavours: a Spicy Pineapple BBQ Sauce, and 4 hot sauces - Mango & Apple, Beetroot & Tamarind, Chayote & Tamarind and Papaya & Carrot. www.foodiesfestival.com
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
Caton Rum Punch catonrumpunch.com @CatonRumPunch We provide delicious homemade Caribbean rum punch in various satisfying flavours. It definitely goes down a treat!
Celtic Spirit Co celticspirit.co.uk Award winning liqueurs and spirit made on the Isle of Anglesey
Chef Bernies Sauces chefberniesauces Local Artisan Sauce producer, Chef Bernie is originally from the Caribbean and makes his sauces in the tradition of, natural, no artificial ingredients or thickeners, vegan and gluten free. His sauces range from Mild to Extra Hot so there is something for all the family.
Cherish Studios Photography cherishstudioslondon.com On-site studio-style portrait photography of dogs and their owners.
Cherish Studios Photography cherishstudioslondon.com Onsite portrait photography of you and your dog, T-shirts and other doggy merchandise for sale. www.foodiesfestival.com
Cherry Tree Preserves @cherrytreepreserves Discover the UK’s most awarded, handmade chutneys, jams, marmalades & curds. We also offer other artisan products, including premium cheeses & crackers. Our preserves are crafted with care on our salsa-accredited premises, ensuring the highest standards of quality and taste.
Chickies Scotch Eggs chickies.co.uk Fed up with burgers and pasties? Try something different! Multi award winning scotch eggs back again at the Foodies Festivals. A classic treat like you’ve never experienced before!
Chock Shop chockshop.co.uk We sell delicious hand-made, hand-decorated chocolate brownies with fifteen different flavours and toppings including some vegan and gluten free options. These can be beautifully boxed up to take home or served with warm chocolate sauce, cream and strawberries.
Coach and Horses Isleworth coachandhorsesisleworth.co.uk The Coach and Horses is a
community pub in the heart of Isleworth, serving delicious British food with seasonal ingredients. We are so excited to be back for a second year in a row with our delicious fish and chips and lobster rolls for all the wonderful foodies at this year’s festival.
Cocktails At Home UK cocktailsathomeuk.com Cocktails At Home are a UK leading producer and supplier of premium pre-mixed cocktails. We offer the largest range of pre-mixed cocktails in the UK. We are a carbon neutral and 5-star Trustpilot rated company and each one of our 55 different cocktails and mocktails are vegan and allergen-free. Most of our cocktails are low calorie too! We quite literally have something for everyone. You’ll only ever find premium branded spirits and real 100% fruit juices not from concentrate (no citric acid replacing real lemon juice here) and despite containing no added preservatives, all of our cocktails have a 12-month shelf-life.
Cocoa Conscious cocoaconscious.co.uk Cocoa Conscious is a small business making great tasting sustainable chocolate. They use all fair trade and organic foodies 31
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
ingredients, and their packaging is recyclable and plastic-free.
Costco costco.co.uk Costco is a membership warehouse club, dedicated to bringing our members the best possible prices on quality brand-name merchandise. With hundreds of locations worldwide, Costco provides a wide selection of merchandise, plus the convenience of speciality departments and exclusive member services, all designed to make your shopping experience a pleasurable one. Membership is available to individuals over the age of 18 years who meet the criteria requirements. All memberships include 1 complimentary card for a spouse/partner. Please see a membership representative for more information.
Croci Collective croci.co Croci Collective Ltd is a direct marketing agency specialising in face-to-face, telemarketing, and promotional campaigns. They offer bespoke service packages for clients and have a presence at major events in the UK.
Downham Cider @downhamcider We continue to only use locally 32 foodies
sourced apples. We don’t add anything else in our cider. We simply press the apples and let wild yeasts work its magic and allow the crisp, fresh and refreshing flavour to develop.
Doreens Jamaican Homemade Rumcakes Ltd doreensjamaicanhomemaderumcakes.co.uk Doreen’s Jamaican Homemade Rum Cakes, a Black-owned London business, crafts authentic Jamaican desserts using premium Caribbean ingredients and family recipes. Since 2018, we’ve offered traditional rum-soaked fruit cakes, brownies, and sponge cakes, including vegan and gluten-free options, at markets and online.
Doughnotts doughnottsofficial.com Doughnotts started in 2015 in the family kitchen with £10 and a wok! We have continued to grow across the Midlands and our handmade doughnuts are definitely the best around! We have multiple stores and kiosks, stock Lincolnshire Coop and have our Doughnotts Delivered online service. We are constantly creating new flavours for our monthly menus to go alongside our classics, of which we have both Vegan and
Vegetarian options.
Drip Drop Bake Stop @DripDropBakeStop 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.
Edgie Eats Ltd edgieeats.com Edgie Eats is an independent bakery and cafe based in the heart of Bristol. Founded by Hannah ‘Edgie’ in April 2022, at the age of just 21, the business has grown from a market stall to a thriving wholesale bakery business supplying over 30 locations across Bath and Bristol, including four Universities, as well as running regular market stalls at farmer’s markets and festivals. Alongside this, Edgie Eats opened their first physical location in April 2024 in Westbury Park in Bristol. Edgie Eats creates a range of homemade tasty treats including brownies, blondies, rocky road, cookie pies, cakes and more. www.foodiesfestival.com
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
English Spirit Distllery englishspiritdistillery.com We are an award-winning distillery that produce spirits, liquors from scratch.
Flavour Bakehouse @flavourbakehouse I am thrilled to introduce my business to you, where we specialise in creating mouthwatering baked goods known as Curly Cones! Inspired by the traditional Eastern European ‘Chimney Cakes’ our Curly Cones are a delicious treat that combines fresh ingredients and tantalising flavours. Proved, Baked and rolled fresh on the day for customers to view. Covered cinnamon sugar or vanilla Sugar and filled with strawberries or chocolate brownies , choice of flavoured ice cream, sauces and fresh whipped double cream. To clarify these are not cakes. They are a dough/pastry. Rolled and wrapped around a wooden cylindrical and placed on a rotating grill , coated whilst hot- Cooled then filled.
Foodhub foodhub.co.uk Foodhub is the go-to app for easy takeaway ordering, offering a mix of local gems and big-name brands. With exclusive deals, a wide variety www.foodiesfestival.com
of meal options, and delivery straight to your door, you can enjoy your favourites cheaper, faster, and more conveniently than ever before—all in one app.
Freddie’s Flowers freddiesflowers.com Experience the magic of Freddies Flowers. Fresh stems in bud straight from our growers, delivered to your door, promising long lasting joy with each delivery. Discover a world of floral wonders, with seasonal surprises every time. From arranging tips to fun floral facts, immerse yourself in the beauty of flowers, one delivery at a time.
Fruitology Sussex fruitology.uk Fruit Infusions for alcoholic spirits. Simply infuse with vodka, gin or rum. Leave for 3 weeks then enjoy with a mixer, add to Prosecco or use in a cocktail.
Get Juiced! @getjuicedbar Get Juiced Bar has been juicing Tooting Market for 11 years with cold-pressed, never HPP juices, smoothies, cane juice, smoothie bowls, and fresh coconuts. 100% plant-based, made fresh to order, and packed with real fruit, roots, and superfoods—no shortcuts, just flavour, function,
and feel-good fuel in every cup.
Good Wines @goodwines.co/ Good Wines is a Manchesterbased natural wine startup on a mission to ditch the snobbery and get people drinking great wines—without all the additives. After a year of selling across the UK, we’ve learned what people love—now, we’re launching our first Good Wines bottles here at Foodies Fest!
Gower Bakery @gowerbakery Gower Bakery offers exquisite, handcrafted artisan macarons made by a trained pastry chef with Michelin star kitchen experience. Each macaron is carefully handmade using the finest ingredients, ensuring perfect texture and flavour. Experience the luxury of delicate, handmade treats, where passion and precision come together creating both classic and modern flavours!
Greedy Boyz @greedyboyz24 American smash burger,
Gypsy Spirits UK gypsyspirits.co.uk From across the pond, Gypsy Spirits has officially landed in the UK! Introducing a bold new era of award-winning premium foodies 33
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
spirits that are gluten-free, non-GMO and distilled 7 times. Additionally, we offer GlutenFree RTDs with 0 sugar, 0 carbs and 8%. A reputation for exceptional quality, unparalleled smoothness and adventurous spirit, Gypsy Spirits is redefining what it means to drink premium.
Happy Dumpling 365 happydumpling365.co.uk We specialise in traditional Chinese cuisine, using a 100-yearold family recipe. Our menu centres around homemade dumplings, but we also offer bao buns, crispy spring rolls, traditionally Chinese crepes and bubble tea, providing a taste of classic flavours at every event.
Hawkstone hawkstone.com Hawkstone is the UK’s fastestgrowing beer and cider brand, producing award-winning British drinks. Founded in 2021 by the Cotswolds best brewer Rick and the Cotswolds worst farmer Jeremy Clarkson, Hawkstone is named after an ancient Neolithic stone that stands proudly as an icon next to Diddly Squat farm. Our range now includes a selection of premium beers and ciders, and we’re proud to #BackBritishFarming. 34 foodies
Hello Yummy Box
JAZZ Apple
helloyummy-box.com Love trying new snacks and tasty treats? At Hello Yummy Box, we’re all about bringing delicious surprises right to your doorstep every month! It’s the perfect way to discover unique goodies and classic favourites. And the best part? You’ll save a few quid too - our boxes always include contents worth over £35. So go on, treat yourself to a little taste adventure!
jazzapple.com.uk Perfectly sized and just right for on the go, at school, around home, or in the office, a JAZZ apple is tangy-sweet, refreshing and the ideal snack apple.
Hygge Confectionery hyggeconfectionery.com A family team bringing together Patisserie Chef qualification, a passion for chocolate, and Danish heritage to produce inspired chocolate creations.Their handmade artisan Chocolates, with fillings of ganaches or caramels using pure fruit purees and fresh herbs and spices, make perfect gifts.
Istanbul BBQ istanbulbarbecue.co.uk Istanbul BBQ brings delicious flavors that have been loved for years on the hot streets of Istanbul to London. Classic kebabs such as chicken shish and lamb shish. Experience the modern interpretation of Istanbul’s traditional flavors!
Jonblackpottery @Jonblackpottery Wheel thrown studio pottery. On sale will be coffee and tea cups, small bowls from dipping to cereal. All functional and food safe glazes. Prices from £10-£40 and multi buy offers.
Joy Spread joyspread.co.uk Artisan dessert spreads based on our favourite gelato flavours, perfect for spreading, drizzling or just eating with a spoon!
Khao soi by Chariya khaosoibychariya.com Khao Soi by Chariya team and I are hitting the road! We’re bringing our food to you, so you can enjoy our dishes without having to travel to the restaurant. Stay tuned to see if we’ll be coming to a location near you!
Korean Corn Dog @greenwich_corndog Our Korean corn dogs blend traditional flavors with a modern twist, featuring fillings like pork sausage and www.foodiesfestival.com
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
mozzarella. Coated in sweet batter and crispy panko breadcrumbs, they offer a delightful crunch and fluffy interior. You can customize with various dipping sauces from non-spicy ketchup to super spicy Korean buldak sauce; making these sweet and savoury treats a fun and affordable favourite.
Little Tipple
La Dolce Vita Pasticceria HomeMade LTD
Louise Tomlins Ceramics
@pasticciereladolcevita Italian patisserie,fresh cake gluten-free products.
La Terra Bakery @laterrauk Nestled in west London, La Terra is a home-based haven for gourmet indulgence. With a passion for artisanal baking and an eye for detail, we specialise in crafting exquisite New York- style cookies, rich, velvety brownies, luxurious milk cakes, and bespoke celebration cakes. Every creation is thoughtfully handmade in small batches, using only the finest ingredients to ensure exceptional flavour and quality. Whether you’re marking a special occasion or simply indulging in life’s sweeter moments, La Terra brings elegance, warmth, and a touch of decadence to every treat. www.foodiesfestival.com
@ littletippleevents Fizz and charcuterie anyone? Come sip crisp Champagne, try a bottle of delicate Crémant or grab yourself a delicious wine while at Foodies. Pair with our gorgeous charcuterie options, cheeses, cured meats and all the accompaniments what a perfect Little Tipple.
louisetomlinsceramics.com Wheel thrown stoneware pottery, made with a focus on the kitchen, eating and drinking. Designed to be used everyday but still feel special!
Lowes Soft Drinks lowessoftdrinks.co.uk Lowes Soft Drinks is a family run business established in 1890, continuing to bring a touch of your childhood into your ife, with a flavour for every taste and for everyone to enjoy, whether it’s as a soft drink or as a mixer to your favourite tipple.
Lussa Gin lussagin.com Lussa Gin is made by 3 women on the Isle of Jura using 15 botanicals they can grow or gather from the island’s hills, coast, woods and gardens. Uniquely they freeze them to create an award winning, aromatic, small batch gin.
Mad Squirrel Brewery madsquirrelbrew.co.uk We are Mad Squirrel; an innovative, contemporary brewery based just outside of London at the foot of the Chiltern Hills. Serving a range of 8 different beers at Foodies from lagers, pales, IPA’s, sours and stouts.
Marshall&Co marshallandco.co.uk Marshall&Co is a Birmingham craft chocolate brand, making premium bean-to-bar chocolate that’s 100% vegan and glutenfree. We ethically source the finest cacao, crafting rich, pure flavors without compromise. Whether you’re a connoisseur or simply love great chocolate, our handmade treats are designed to delight.
Mercedes-Benz Of Cardiff & Newport sinclairmercedes.co.uk The home of Mercedes-Benz in South Wales - Part of the Sinclair Group, Representing the most prestigious brands in the industry and operating from the most illustrious, state of the art dealerships in the UK. A family-run business with more than 80 years’ experience and with its people at the heart of its success. foodies 35
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Modern Art Distillery
Naakaa The Foodies Corner
modernartdistillery.com We bring together awardwinning, premium craft distilled spirits and emerging artists, whose artwork appears on the bottle labels. The range comprises Blueberry & Bergamot Gin, Strawberry & Honey Spiced Rum, Watermelon & Thyme Vodka and a London Dry Gin beautiful bottles, inside and out.
naakaa.co.uk World fusion street food.
Moorend Road Distillery Instagram @number52gin, FB: @moorendroaddistillery We are a distillery making small batch craft gins with a twist! All or our gins are distilled by us in our traditional still at our home in Yardley Gobion. They bring together a blend of botanicals and fruits that we think will surprise you and you’ll love.
Myriad May Permanent Jewellery @myriadmayjewellery Myriad May is a jewellery brand specialising in permanent welded pieces that celebrate you! Offering timeless, custom-fit chains in gold and silver, we create meaningful, forever keepsakes. With a focus on craftsmanship and experience, Myriad May turns moments into wearable memories. 36 foodies
Nana Rose nanaroserumpunch.com Dive into paradise with Nana Rose’s rum punch! Each sip is a tropical escape, blending rich flavours and a splash of sunshine. Perfect for sunny days or cozy nights. Treat yourself and get a taste of bliss—your taste buds will thank you. At Nana Rose Rum Punch, we’re thrilled to bring you a taste of paradise no matter where in the world you are. Our expertly crafted rum punch is ideal to be enjoyed on its own, with or without ice. Our blend gives you a smooth, balanced experience without giving up on the richness and complexity of flavour. We use carefully sourced ingredients to ensure a perfect flavour.
Nanny Wendys Fudge Kitchen nannywendyskitchen.co.uk Artisan Handmade Cornish Crumbly Fudge.
Natural Animal Nutrition Limited naturalanimalnutrition.com Your dogs will love our selection of natural treats. If you care about your own diet then check
out our amazing natural offerings for your pooches. Using human grade ingredients we offer a range of dried and frozen treats and meals which not only taste great but also support health and wellbeing.
Necropolis Spirits necropolisspirits.com Necropolis Spirits began with two friends, a love for spiced rum, and a bold idea—could we make our own? With no industry experience, we created our award-winning debut, Deid Merchant Spiced Rum. Now, we’re gearing up to release a new aged spirit, sharing our passion for exceptional spirits.
New Forest Shortbread newforestshortbread.co.uk New Forest Shortbread lovingly craft small batches of flavoured artisan shortbread in the heart of the New Forest. Silver winners of 2024 Great British Food Awards and Gold winners in 2023. 2-star and 1-star winners in 2023 Great Taste Awards and 1-star winner in 2022. Sealed in recyclable bags and biodegradable boxes the day they are baked, every box is adorned with beautiful images of the stunning New Forest. Perfect doorstep or thank you gestures, wedding favours and hamper fillers. www.foodiesfestival.com
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
Noble Banana Games Noblebanana.com Noble Banana creates playful, original games for people who love food, fun, and fast-paced storytelling. Our featured game, Trial by Fire, is a food-themed party card game where players pitch wild recipes to win over discerning critics. Easy to learn, endlessly replayable – perfect for festivals, dinner parties, and gifting.
Novelty Catering noveltycatering.com Novelty Catering brings exciting food experiences to events with our unique catering units. We offer a fun array of menu options that engage and delight guests while providing exceptional service
Nuii Ice Cream nuiiicecream.com/en/ Every Nuii ice cream uses the smoothest creamiest dairy, encased in indulgent chocolate. We value substance over looks and the perfection of the imperfect, so all our ice creams are bursting with exciting textures and flavour. Introducing Nuii, inspired by discoveries on our journeys around the world. Nuii is a relatively young brand, entering the UK market around 5 years ago. Nuii ice creams are www.foodiesfestival.com
deliciously indulgent, inspired by the taste of adventure and flavours from across the globe. We are proud to support Wildark, working together to help protect the worlds wildest places. We are currently supporting the Koala Rewilding Project in Australia – After the devastating bushfires and floods which have occurred in recent years, Koalas are now endangered. The aim of the project is to protect habitats and pioneer the Koala species recovery.
Perfect Tipple perfecttipple.com Shake to Wake Toffee Vodka delivers smooth, rich caramel notes with a warming kick. Fogoso Wine Cocktail dazzles with vibrant fizz and fruity elegance. Both offer a luxurious drinking experience—bold, playful, and indulgent. Perfect for lively nights and sparkling celebrations, they bring a touch of flair to any occasion.
Pilgrim’s Drinks
@OrganikaGems Crystals, minerals, fossils, jewellery, we have it all!
pilgrimsdrinks.co.uk A specialty drinks producer from St Andrews, Scotland. Boasting a wide selection of spirits including gin, rum & fruit liqueurs.
Panda Catering Ltd
Poppys Pineapples
panda-catering.co.uk Freshly cooked Chinese food.
@poppyspineapplesevents A fun and funky cocktail bar selling fresh fruit cocktails, mocktails and healthy smoothies all served in real pineapples and watermelons. As well as fresh pineapples chunks. We have a wide variety of drinks so there is something for everyone!
Organika Gems
Pearl Milk Bar pearlmilkbar.co.uk Hertfordshire’s favourite independent bubble tea store. Infamous for their premium drinks and creative flavours, the inclusivity of the drink has provided an unforgettable experience to people of all ages, ensuring there’s something for everyone. From traditional milk teas to exclusive innovations, Pearl Milk Bar is guaranteed to give you a new perspective on bubble tea!
Purbeck Ice Cream purbeckicecream.co.uk We make real dairy ice cream, fruit sorbets and plant based alternatives. Always egg, nut and gluten free, made here on our farm in Dorset. foodies 37
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
PURE COCO LTD purecoco.uk Sip in style with Pure Coco —where tropical luxury meets pure refreshment! Indulge in nature’s finest coconuts, handpicked for ultimate taste and hydration. Perfect for a sunny stroll or a guilt-free treat, every sip is a splash of paradise. Fresh, fabulous, and irresistibly luxe—only at Pure Coco!
Renegade Brewery renegadebrewery.co.uk We’re all Renegades, Misfits and Adventurers at heart, and that’s what our brews reflect. Whether you want you want a timeless classic or a something maverick to challenge your taste buds, there’s a space at Renegade’s bar for all.
Rockfield Spirits rockfieldspirits.co.uk Welcome to Rockfield Spirits an exciting new distillery in the heart of Hereford cathedral city! A city known for its cider production and close proximity to the picturesque countryside.
RoniB’s Kitchen Ltd ronibkitchen.co.uk At RoniB’s Kitchen, we bring to you the bold and complex flavours of the Philippines. Our products are lovingly recreated from family recipes and my own memories of home. Made with 38 foodies
the best local and Southeast Asian ingredients, our products are all-natural and free from artificial flavourings, colourings and preservatives.
nated drivers, we also offer non-alcoholic Pornstar Martinis, so everyone can enjoy a taste of summer! Come and grab a SLOSHIE!
Sangria Guyzzz
Soapetc
@mamamiabysangriaguyzzz Sangria Guyzzz is your go-to destination for refreshing, handcrafted sangrias bursting with bold flavors. We blend premium wines, fresh fruits, and unique infusions to create the perfect drink for any occasion. Whether you’re partying or unwinding, our sangrias bring fun, flavor, and good vibes in every sip!
soapetc.co.uk Soapetc - transforming plant and earth elements to feed your skin. Handcrafting small batch, artisan soap using the traditional cold process technique. Hero ingredients include shea, cocoa and mango butter, Himalayan salt, clays, charcoal and essential oils. Everything is vegan friendly, palm oil free and has no added plastic or chemicals.
Sasha Ray Art sasharayart.com I am a Manchester based mixed media artist and will be bringing with me original quirky unique artwork across popular culture, music and game genres. My insta is www.instagram.com/ sasharayart
Sloshies @sloshies.uk SLOSHIES are bringing the freshest frozen cocktails to Foodies Festival! On the menu, we’ve got Frozen Margaritas, Pornstar Martinis, and Strawberry Woo Woos—the ultimate refreshment for hot summer days. For those under 18, non-drinkers, and desig-
South Paddocks Ltd southpaddocks.co.uk Award winning farm produce handmade by us on our small farm, using our own rare breed pork and goat meat.
Spice Realm spicerealm.com Spice Realm transforms your day with our wellness drink blends and super healthy chocolate. Enjoy innovative beverages (from sugar free matcha to mushroom coffee) packed with nutrient-rich ingredients, designed to energise and delight. Visit our stall and experience a fusion www.foodiesfestival.com
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
of flavour and wholesome indulgence that supports a balanced lifestyle.
SummerSkye Photography @SummerSkyePhotographyUK We are a Pet and family portrait studio in the gorgeous Hampshire countryside. Specialising in dogs, new born and maternity photography. Come and find us for a photo of your pooch!
The Flour Pot Bakery theflourpot.co.uk The Flour Pot Bakery is an artisan bakery with locations across Brighton, Hove, and Worthing. Our passionate team creates handcrafted food using traditional methods and the finest ingredients, all served with care.
Swig Smoothies
The Sussex Marshmallow Company
swigsmoothies.co.uk Nutritious and delicious vegan smoothies. We believe that the secrets to a great smoothie is all in the fruits, that’s why we only use the best grade-A fruits. They’re blended the Swig way which results in the most delicious, thick, smoothies. No added ingredients or ice!
thesussexmarshmallow company.com We are based in Brighton and we are confectioners of artisan marshmallows. We have 9 seasonal flavours available and are marshmallows are multi-level and produced to very high standards by hand and using natural flavourings and colours.
Tanys Bakes
The Veterans Foundation
tanysbakes.co.uk I am a homebased baker specialising in bespoke cakes and cupcakes all made with fresh ingredients for all occasions.
The Cookie Pie Man thecookiepieman.co.uk We have our amazing cookie pies, cookie towers, brownies, cookies handmade in Oxfordshire. Be sure to pop along and see us. www.foodiesfestival.com
veteransfoundation.org.uk The Veterans Foundation raises awareness and funds for veterans and their families though our monthly charity lottery.
ice cream in collaboration with local farmers, food producers, private dining chefs and more. We use the finest and, where possible, locally sourced natural ingredients. We offer dairy, dairy free and vegan flavours.
Vangos Real Fruit Ice Cream vangosrealfruiticecream.com A completely naturally flavoured, refreshing treat with a difference! Choose your favourite fruit and we will expertly blend it with either dairy ice cream or creamy frozen yogurt, using our special New Zealand invented blender. The result is a delicious, smooth, creamy soft serve like cone, bursting with natural freshness & colour. Add a crunchy or gooey topping if you like, or otherwise enjoy it as it is! Real Fruit Ice Cream is a taste experience like no other, and the best thing is - it incorporates one of your 5 a day - making it a treat you can feel good about! We also make healthy Real Fruit Smoothie Bowls for that extra cold fruit boost to get your morning off to a good start!
The Willen Ice Cream Company
Vine Street
@icewillen The Willen Ice Cream Company is an independent, awardwinning artisan ice cream producer. We create delicious
Tryvinestreet.com London Calling! Dive into the deliciousness of our four amazing canned wines, known as bubbly wine pressès! Each foodies 39
FOODIES FESTIVAL EXHIBITORS CARDIFF · 9-11 MAY 2025
can is a toast to London, with flavours as vibrant and unique as the city itself. Step right up to the London wine shop that’s making waves. These delightful wonders come with a splash less alcohol than your usual glass of wine, yet they’re brimming with enough flavour to make your taste buds sing. Unleash your inner taste explorer with effervescent combos like zesty Apple and Elderflower, Lemon and Lime, Peach and Ginger, and exotic Lychee and Yuzu. Each sip is an adventure you won’t want to miss!
paramount in delivering a first class product. By following this framework we ensure we provide cakes which taste as good as it look.
Whippy King Ices whippykingsices.co.uk Mobile ice cream and speciality dessert van.
Why Knot Art Clothing
whyknotartclothing.com Step aside, dull and drab! Smile & Phoenix have merged a passion for vivid art with unique clothing designed to stand out Vorwerk UK from the crowd. Each piece is vorwerk.comgb/en/c/home not just an article of clothing; The Thermomix is a revolution- it’s a canvas of personality, ary all in one kitchen applicrafted to radiate the essence ance that combines over 20 of who you are. Welcome to functions including chopping, a place where style meets cooking, steaming, blending and comfort and a quirky wardrobe kneading. It empowers users to awaits you! At Why Knot Art create quick, healthy and deliClothing, we believe that fashcious meals with ease, perfect ion should be a joyful expresfor today’s busy lifestyles. sion of individuality. Stand out Wee Cakes N Bakes from the crowd and embrace @weecakesnbakesis the vibrancy of life with our Owned by a young entrepreunique pieces that are as bold neur and is based in central as your personality. Each item is Scotland. We are a small team thoughtfully crafted to ensure creating bespoke cakes for any you feel fabulous while making occasion and selling a range of a statement buttercream cupcakes, Rocky Road, brownies and cookies. Wildjac Distillery wildjac.co.uk Each cake is handmade in We are a progressive, independour bakery. We believe using ent distillery rooted in over 150 high quality ingredients is 40 foodies
years of experience. Our natural spirits are distilled and bottled by hand from our home deep within the beautiful Wyre Forest. Natural locally foraged and ethically sourced ingredients are the heart of every bottle of Gin, Vodka and Rum we produce.
Wine That’s Fruit winethatsfruit.com We provide exciting and delicious wines made from fruits other than grapes! They are all crafted in Herefordshire using local, natural ingredients and we avoid using any ‘nasties’ - so they are uniquely sulphite free, vegan friendly and naturally gluten free. WTF, come swing by our stall and try some today!
Winton Brewery wintonbrewery.com We are East Lothian’s Award-Winning Craft Brewery and are delighted to bring our delicious beers to Foodies Festival 2025. Driven by passion and committed to excellence, we are beer with personality. We live by our motto Drink - Blether - Be Happy and invite you to do the same! Slàinte.
Wren Kitchens wrenkitchens.com Affordable luxury Bedrooms and Kitchens designed with each client and built in the UK. www.foodiesfestival.com
Theatre Timetable
friday 9 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 2.30pm Larkin Cen, The Manor House 3.30pm Francesco Germinario, Terra Mare 4.30pm Riccardo Floris, Valentino’s by Sarda Wines 5.30pm Tom Woodhams, the Heathcock 6.30pm Hot Chill Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off: The Professionals 2pm Hayley Tully, Great British Bake-Off: The Professionals 3pm Baking with Chocolate 4pm Hayley Tully, Great British Bake-Off: The Professionals 5pm The End of the Show Show
Nigel Brown Cook School 2pm Lobster, Basil & Lemon Risotto 3pm Thai Red Curry with Chicken 4pm Moroccan Harissa Spiced Lamb with Golden Saffron Cuscus 5pm Thai Red Curry with Chicken MAH MUSIC STAGE Headliner: Symphonic Ibiza 2pm Tenovus Choir 3.30pm Session Band 4.30pm King Cerulean 6pm Session Band 7.30pm Symphonic Ibiza
BBQ Stage with Lumberjaxe 2.15pm Hot Buffalo Chicken Tacos with Pico De Gallo 3.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa 4.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes 5.15pm Backyard Hunter’s Chicken Nachos Drinks Theatre 3pm Summer Whites with Joe Wadsack 4pm Summer Reds with Joe Wadsack 5pm Brixworth Spirits 6pm Summer Spirits with Joe Wadsack
www.foodiesfestival.com
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Theatre Timetable
saturday 10 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 Deri Reed, The Warren, BBC Community Food Champion 1pm Carl Cleghorn, Tyme Restaurant 2pm Justin Llewellyn, The Sorting Room 3pm Tommy Heaney, Heaney’s 4pm Chris Marney, Game for Anything 5pm Dhruv Baker, MasterChef Champion 6pm Hot Chilli Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off: The Professionals 11.30am Nigel Brown, Nigel Brown Cook School 12.30pm Courtney Rutter, Oh My Goodies 1.30pm Hayley Tully, Great British Bake-Off: The Professionals 3.30pm Art-focused cakes with Tam of Ahh Toots 4.30pm The End of the Show Show BBQ Stage with Lumberjaxe 12.15pm Fire Cooked Louisiana Cajun Chicken Pasta 1.15pm Hot Buffalo Chicken Tacos with Pico De Gallo 2.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa 3.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes 4.15pm Backyard Hunter’s Chicken Nachos
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Prept Kids Cook School Host: Chloe McCoy Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis. Drinks Theatre 1.30pm Brixworth Spirits 2.30pm Provençal Rosé with Le Mistral 3.30pm Summer reds with Joe Wadsack 4.30pm Summer spirits with Joe Wadsack 5.30pm Gin Masterclass 6.30pm Joe Wadsack presents Magical Summer Drinks Nigel Brown Cook School 12pm Lobster, Basil & Lemon Risotto 1pm Thai Red Curry with Chicken 2pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous 3pm Thai Red Curry with Chicken 4pm Lobster, Basil & Lemon Risotto MAH MUSIC STAGE Headliner: Scouting For Girls 11.30am Tenovus Choir 12.30pm Tenovus Choir 1pm John Blaylock 2pm Run out the Guns 3pm Ophelias Beard 4pm Session Band 4.30pm King Cerulean 5.30pm Session Band 7pm Scouting for Girls
www.foodiesfestival.com
Theatre Timetable
sunday 11 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 Tommy Thorn, MasterChef: The Professionals Finalist 1pm James and Georgia Sommerin, Michelinstarred Home at Penarth 2pm Dan Andree, Penmaenuchaf 3pm Chrissie Buggy, The Caribbean Kitchen 4pm Dhruv Baker, MasterChef Champion 5pm Hot Chilli Challenge Cake & BAKE Theatre Host: Hayley Tully, Great British Bake-Off: The Professionals 11.30am Nigel Brown, Nigel Brown Cook School 12.30pm Luxury Brownies with Menir Jones of Hathern 1.30pm Hayley Tully, Great British Bake-Off: The Professionals 2.30pm Cake Artistry with Gwen Laugharne 3.30pm Finest Patisserie with Yuliana Ling of Delice de Gwyr BBQ Stage with Lumberjaxe 12.15pm Fire Cooked Louisiana Cajun Chicken Pasta 1.15pm Hot Buffalo Chicken Tacos with Pico De Gallo 2.15pm Planked Moonshine Chalk Stream Trout with Mango Salsa 3.15pm Smokehouse Tomahawk Steak with Cowboy Butter and Potatoes 4.15pm Backyard Hunter’s Chicken Nachos
www.foodiesfestival.com
Prept Kids Cook School Host: Chloe McCoy Sessions start on the hour 12pm – 4pm, free but on a first-come, first-served basis. Drinks Theatre 1.30pm Summer whites with Joe Wadsack 2.30pm Provençal Rosé with Le Mistral 3.30pm Summer reds with Joe Wadsack 4.30pm Summer spirits with Joe Wadsack 5.30pm Brixworth Spirits Nigel Brown Cook School 12pm Lobster, Basil & Lemon Risotto 1pm Thai Red Curry with Chicken 2pm Moroccan Harissa Spiced Lamb with Golden Saffron Couscous 3pm Thai Red Curry with Chicken 4pm Lobster, Basil & Lemon Risotto MAH MUSIC STAGE Headliner: The Wanted 2.0 11am Superchoir 12pm Tenovus Choir 12.30pm Tenovus Choir 12.45pm Eurekas 1.30pm Harlem Rhythm Cats 2.30pm KC Johns 3.30pm Number 7 4pm Tom As Usual 5pm Number 7 6pm The Wanted 2.0
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