MasterChef 2025 Champion Harry Maguire will be joining Dhruv Baker in the La Española Chefs Theatre on Saturday 30th May at 4pm. Don’t miss out on this insightful session as Harry and Dhruv discuss what it’s like to win TV’s biggest cooking competion and demonstrate the tips and tricks that took them to the top, alongside how to make one of Harry’s creative dishes at home.
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.
recipe for success
Great British Menu Champion of Champions Amber Francis joins us in the La Española Chefs Theatre, where she shares the story of how she made it all the way to the top and her passion for food education. Come along on Saturday 30th at 2pm to see her cooking live.
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.
They're so lovely
Scouting For Girls are set to light up the Live Music Stage on Sunday 31st, 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’.
Flaming hot!
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 Fri 29 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 Nigel Brown, Nigel Brown International Cook School - Exotic Eats
3.30pm Tom Lodge, ITV’s The Heat
4.30pm Jay & Gary, Dishy Dads
5.30pm Ready, Steady, Cook
6.30pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner, The Little Venice Cake Company
2pm Nigel Brown, Brilliant Bread
3pm Jodie’s Cookies – Burnt Butter Choc Chip Cookies
4pm Joe Moruzzi, Pleesecakes – Showstopping Cheesecakes
5pm Mich Turner, Little Venice Cake Company –Strawberry and Elderflower WImbledon Cake
BBQ Stage
Host: Jacqueline Wise, BBQ Chef
3.15pm Sizzling It Hot & Fast
4.15pm The World’s Tastiest Kebabs
5.15pm Perfect Pickles, Ferments and Sides
Drinks Theatre
3pm Nana Rose Rum Punch
4pm Joe Wadsack, Magical Summer Drinks
5pm Joe Wadsack, Wonderful Wine
6pm Brixworth Spirits, Brixworth Gincredibles
7pm Joe Wadsack, Apres Provence
live MUSIC STAGE
Headliners: Symphonic Ibiza
15.20 Louise Parker
16.40 Reigns
18.00 Paul Tanner
19.40 Symphonic Ibiza
Theatre Timetable sat 30 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 Jason Howard, Great British Menu 2025
1pm Shahnaaz Ayub, Celebrity Chef & Radio Host
2pm Amber Francis, Great British Menu Champion of Champions 2025
3pm Thuy Diem Pham, Author and TV Chef
4pm Harry Maguire, MasterChef Champion 2025
5pm Dhruv Baker, MasterChef Champion
6pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner, Little Venice Cake Company
11.30am Brilliant Bread, Nigel Brown
12.30pm Knead for Change, Baklava
1.30pm Sian Madlani, Culinary Artist - Saffron Mango Swirl Cheesecake
2.30pm Mich Turner, Little Venice Cake Company –Strawberry and Elderflower WImbledon Cake
3.30pm Jodie’s Cookies – Butter Choc Chip Cookies
4.30pm Amber Francis, Great British Menu Champion of Champions 2025
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 Nana Rose Punch
1.30pm Joe Wadsack, Stunning Spritzers
2.30pm Joe Wadsack, Magical Summer Drinks
3.30pm Brixworth Spirits, Pour Decisions
4.30pm Joe Wadsack, Wonderful Wine
5.30pm Apres Provence
6.30pm Brixworth Spirits, Distilled & Unfiltered
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
Headliners: Boyzlife with Boyzone’s Keith Duffy & Westlife’s Brian McFadden
12.20 George Redwood
13.10 Jewelia
14.10 Louise Parker
15.20 Number 7
16.20 The Vows
17.30 Number 7
19.10 Boyzlife
Theatre Timetable sun 31 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 Nigel Brown – Exotic Eats
1pm Shahnaaz Ayub, Celebrity Chef & Radio Host
2pm Elena Frattura, Rottura
3pm Thippi Rashleigh, Sala Thai Kitchen
4pm Dhruv Baker, MasterChef Champion
5pm Hot Chilli Challenge
Cake & BAKE Theatre
Host: Mich Turner, Little Venice Cake Company
11.30am Brilliant Bread, Nigel Brown
12.30pm Knead for Change, Baklava
1.30pm Joe Moruzzi, Pleesecakes –Showstopping Cheesecakes
2.30pm Mich Turner, Little Venice Cake Company – Strawberry and Elderflower WImbledon Cake
3.30pm Jodie’s Cookies – Burnt Butter Choc Chip Cookies
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 Nana Rose Punch
1.30pm Joe Wadsack, Wonderful Wine
2.30pm Joe Wadsack, Magical Summer Drinks
3.30pm Joe Wadsack, Fizz Tasting
4.30pm Brixworth Spirits, Gin There Rum That 5.30pm Joe Wadsack, Apres Provence
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 Headliners: Scouting For Girls
11.30 Rock Choir Abigail Harris
12.00 Vinther
12.50 Serena Grant
13.40 Marylebone Jelly
14.20 The Vows
15.30 Jive Aces
16.40 Marylebone Jelly
18.10 Scouting For Girls
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 30th
ATUL KOCHHAR is the founder of the Atul Kochhar Restaurant Group
1 shallot, finely chopped
1 tbsp chopped ginger
½ green chilli chopped
200ml dry white wine
For the leeks
2 large leeks, white and green parts, thinly sliced
1 tbsp butter
1 tbsp olive oil
¼ tsp cumin seeds
¼ tsp nigella seeds
½ tsp sesame seeds
100ml fish stock
150ml coconut cream
50 ml double cream
½ lemon for juice
Make the curry powder by toasting the whole spices individually in a dry frying pan over a medium heat until aromatic. Immediately tip them out of a pan into a spice grinder or mini food processor. Add the ground spices and blitz to a fine powder. Sift through a sieve. Store in an airtight container in a dark cupboard for up to 3 weeks.
For the mussels, melt the butter in a large saucepan, then add the shallots, chilli, and ginger and cook until soft. Add the white wine and bring to a boil. Add the cleaned mussels, cover with the lid, and steam for 2-3 minutes until the shells open. Strain the mussels through a
colander, reserving the liquid. Keep 8 mussels in their open shell for garnish and remove the remaining from their shells. Discard any that did not open.
Preheat the oven to 200°C.
For the leeks, add oil in a saucepan and add cumin, nigella and sesame seeds. Sauté until spices turn light brown in colour or start crackling. Add butter and leeks to cook until soft. Add mussel cooking liquid and fish stock. Reduce by half and then add coconut cream and double cream. Bring to a simmer, add the mussels without shells and some chopped chives. Season with salt & lemon juice.
Season the monkfish with salt and let it sit on a tray to lose some water. Pat it dry with a paper towel. Mix the oil and curry powder in a bowl and brush it all over the monkfish. Keep the marinated fish in the fridge for an hour. Roast it in the oven for 6-7 minutes, depending on its thickness. Remove and baste the fish with melted butter and cook for a further minute or two. Squeeze the lemon juice on the fish, just before serving.
FOODIES FESTIVAL DELI KITCHEN KIDS COOKERY SCHOOL WITH RETHINK FOOD OAKLANDS COLLEGE, ST ALBANS • 29-31 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
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
CLEGHORN is Chef-Patron of Tyme by Carl Cleghorn
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.
CARL
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
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE
OAKLANDS COLLEGE, ST ALBANS • 29-31 MAY
BACON WRAPPED POTATO CAKE
Serves 4-8
14 slices of unsmoked streaky bacon
600g red potatoes
1 small white onion
100g sweetcorn
1 tbsp parsley
4 eggs
100g cheddar salt and pepper vegetable oil
Peel or leave the skins on the potatoes then finely slice using a very sharp knife or mandolin (using all the protective equipment necessary). Dry the slices in a large, dry tea towel.
Beat the eggs together in a bowl and grind over with salt and pepper.
Pre-heat the oven to 195°C (175°C Fan). Put a small nonstick frying pan on a baking tray then drizzle a little veg oil and brush over the pan. Lay the bacon in a star pattern radiating out from the centre (the bottom layer will be the top once it’s turned out).
Sprinkle half the parsley and all the corn over the bacon then layer up the potato, seasoning with a little salt between each layer. Once all the potato is layered grate the cheese over the top.
Finely slice or mandolin the onion and layer over the cheese then sprinkle over the rest of the parsley. Pour over the eggs then fold the bacon over the potato cake.
Once the cake is cooked let it cool for a couple of minutes then place a plate over the underside and turn over the pan. Slide the cake onto a serving board or plate. Serve as a side dish or main event with salad.
CLAIRE SYRENNE is a MasterChef Finalist
FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE OAKLANDS COLLEGE, ST ALBANS • 29-31 MAY
SCALLOPS BEURRE BLANC
Serves 4
6 medium to large freshly shucked scallops
Vegetable oil
Diced butter
Lemon
150g unsalted butter, diced and kept very cold
100ml dry white wine
75ml white wine vinegar
2 shallots, finely diced
Freshly chopped chives
Salt and pepper
1 bag fresh spinach, stalks picked off
Pat the scallops dry first so they colour properly, then sear them in a hot pan until golden before finishing with butter and lemon for a rich, glossy finish.
Make the beurre blanc by reducing white wine, vinegar and shallots, then whisking in cold butter to create a smooth, silky sauce finished with chives. Blanch the spinach, plate it up, top with the scallops and spoon over the warm sauce to serve.
BARRY BRYSON is chef-patron of Barry Fish
BASQUE CHEESECAKE
1kg Philadelphia cream cheese
400g caster sugar
500g double cream
15g plain flour
7 eggs – ideally Italian or ones with a rich, orangey yolk
Another way that the team at Rottura ensures that “burnt” effect on top is to use a blow torch. However, noting that most people don’t have one lying around in their kitchen, Elena says cooking in the oven should suffice – you just need FOODIES FESTIVAL LA
Combine the cream cheese and double cream.
Add the eggs and sugar, and finally the flour.
Use a hand blender on a low setting to combine the mixture, holding it firm against the bottom of the bowl and ensuring you don’t get any air bubbles. If you do get any air bubbles, simply tap the bowl on the surface, much like baristas do with steamed milk.
Add to a greaseproof-lined spring cake tin (about a 10-inch one usually holds the mix) and place in a pre-heated oven at 200C for around 40 minutes in total. Rotate it after 20 minutes so that it cooks evenly.
You’ll know it’s cooked all the way through if you gently nudge the tin and the mixture moves a little like jelly, in a consistent movement.
Turn off the oven but leave it in there for a further 10 minutes.
to ensure you get rid of all the air bubbles for a smooth surface.
Take it out of the oven and leave it to cool down to room temperature before placing it in the fridge to avoid any cracks.
Place in the fridge when cool for as long as possible – ideally for 12+ hours or overnight
ELENA FRATTURA is a chef-patron of Rottura
SMOKED CHICKEN RISOTTO WITH PEAS, WILD GARLIC & PARMESAN
Serves 4
50g rapeseed oil
250g risotto rice
1 banana shallot, peeled and diced
1 clove garlic chopped
500ml chicken or veg stock
50g mascarpone
100ml white wine
30g parmesan, grated
200g smoked chicken diced
4 leaves wild garlic
20g chives, chopped
200g peas, fresh or frozen
1 lemon for grating & juice
Firstly, bring the stock to the boil
In a separate pan add the oil then add the garlic & shallot and lightly sweat down without colour for 1 minute, add the rice and cook for a further minute without colour stirring at all times, lightly season with a little salt.
Add a splash of wine and reduce, then add a ladle of the stock a little at a time stirring the rice at all times.
Continue this process until the rice has absorbed the liquid and the rice is just cooked.
To finish the risotto, add the wild garlic, peas, mascarpone & parmesan and seasoning.
The texture should be slightly loose, add more stock if needed, add the smoked chicken and a little lemon juice.
To serve, spoon the risotto into bowls top with some shaved parmesan and a little grated lemon zest
ATKINSON is chef-patron of Michelinstarred House of Tides. Recipe via leeandthe sweetlife.com
KENNY
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.
OAKLANDS COLLEGE, ST ALBANS • 29-31 MAY
Find out more about a selection of our exhibitors appearing across the series of Foodies Festivals this summer.
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.
Araxos LTD
araxosfoods.com
Cold food, olives, baklava, Turkish delight and cashews.
Auto West London
OMODA | JAECOO
autowestlondon.co.uk
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.
Bake Envy
instagram.com/bakeenvy
The Cart by Bake Envy is bringing a unique, interactive experience to the Foodie Festival, inviting guests to create their own bespoke cakes from a selection of indulgent flavours, fillings and toppings. Blending creativity with luxury, each cake is crafted on the spot, delivering a personalised treat that’s as beautiful as it is delicious. Perfect for a cake lover!
Bee’s Beverages
Caribbean rum punch brought to you by comedian Nathan Caton. FOODIES FESTIVAL
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
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
Bee’s Beverages is a vibrant mobile cocktail bar bringing the spirit of the
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.
Caton Rum Punch
catonrumpunch.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 salsaaccredited premises, ensuring the highest standards of quality and taste.
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!
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 third year in a row with our delicious fish and chips and lobster rolls for all the wonderful foodies at this year’s festival.
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!
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.
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.
Creative Nature creativenaturesuperfoods. co.uk
Creative Nature is a multiaward-winning free-from
brand, with a beautiful range of home-baking mixes, chocolates and snacks. All products are gluten, dairy, nut and egg free, suitable for vegans and School Safe!
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.
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 - online shop will be coming soon.
Elia Kalamata eliakalamata.com
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.
English Spirit Distllery
englishspiritdistillery.com
We are an award-winning distillery that produce spirits, liquors from scratch.
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.
Full Circle Healing
fullcirclehealing.co.uk/shop
and support daily rituals of connection, clarity, and wellbeing.
Goldie & Beygz goldieandbeygz.co.uk
Goldie & Beygz serves freshly baked mini bagels (the “Beygz”) in flavour-packed boxes designed for grabbing, sharing and eating on the move. Expect sweet and savoury drops alongside quality drinks, all wrapped up in a bold, fastmoving street food concept.
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.
Henstone Distillery henstonedistillery.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
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 FOODIES FESTIVAL EXHIBITORS OAKLANDS COLLEGE, ST ALBANS • 29-31 MAY
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
for their Single Malt Whisky in the Global World Whisky Masters.
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!
Korean Corn Dog @greenwich_corndog
Our Korean corn dogs blend traditional flavors with a modern twist, featuring fillings like pork sausage and 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.
La Terra Bakery
@laterrauk
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. La Terra brings elegance, warmth, and a touch of decadence to every treat.
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.
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 cosy nights. Treat yourself and get a taste of bliss. 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.
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.
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
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.
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!
Poppys Pineapples
@poppyspineapplesevents
A fun and funky cocktail bar selling fresh fruit cocktails, mocktails and healthy smoothies all served in real pineapples
• 29-31 MAY
and watermelons. As well as fresh pineapples chunks. We have a wide variety of drinks so there is something for everyone!
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.
Rethink Food
rethinkfood.co.uk
Rethink Food is an awardwinning nonprofit creating a 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 soul-
satisfying 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. Offering 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.
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 designated drivers, we also offer non-alcoholic Pornstar Martinis, so everyone can enjoy a taste of summer! Come and grab a SLOSHIE!
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 - why not 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.
The Whisking Angel thewhiskingangel.co.uk
Welcome to The Whisking Angel, the home bakery that’s backing up a storm with delicious treats! We specialize in creating delicious, unique, and healthy baked goods such as cakes, cookies, and brownies. We use only the freshest ingredients and make sure each product is made with the utmost care. We take pride in our work and ensure that each product is made with the highest quality and care.
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.
Vorwerk UK
vorwerk.comgb/en/c/home
The new Thermomix® TM7 takes cooking to the next level with smart tech and elegant design. A stunning 10-inch multi-touch display that makes manual and Guided Cooking a completely new experience. With new modes and so silent, you’ll wonder if it’s even on. The TM7 makes cooking quick, simple and fun. Combining intelligent technology, versatile cooking modes and solid craftsmanship in a compact package, the TM7 is a kitchen appliance like no other. Use it to create healthy, delicious meals from scratch for you and a table full of guests in no time. And the best part, TM7 gets better and better all by itself.
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).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.
