Foodies Festival Bristol Showguide 2013

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

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  • AGA RANGEMASTER CHEFS THEATRE BBQ ARENA POP UP RESTAURANTS

    Bristol HarboursideJuly 12, 13 & 14

    Foodies Festival with top chefs

    DRINKS THEATRE CHILDRENS COOKERY CLASSES ARTISAN FOOD

    NEW CAKE & BAKE ANDCHOCOLATE THEATRE

    3

    ChefsRECIPESINSIDE

    001_FFCover_Bristol.indd 1 09/07/2013 11:05

  • FFBRIST_027_California Prunes.indd 10 09/07/2013 16:13

  • TOILETS

    Chefs Theatre

    Drinks Theatre

    Kids Cookery Theatre

    Cake & Bake Theatre

    Chocolate Theatre

    Restaurant Tents

    Producers Market

    BBQ Arena

    VIP Tent

    Exhibitors

    Street Food Arena

    First Aid

    Stage

    welcome foodies festival

    foodies 3

    Foodies Festival is back for another year at Bristol Harbourside. What a treat we have for you this weekend! Michelin star chef Martin Blunos will be cooking his signature dish in the aga Rangemaster Chefs theatre. Fiona sciolti is sharing her secrets of indulgence with her chocolate, foraged from flowers in her garden, in our all-new Chocolate theatre. local talent Kiddy Cook will be inspiring budding chefs all day in the Kids Cookery theatre. Head to the Registration desk to sign up for free entry into any of the events. Wed like to extend a massive thank you to Jamie Magazine and aga Rangemaster for their support, along with all the top chefs whove joined us this weekend. l

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

    coNtRiBUtoRs

    martin Blunostv personality and famous chef with two Michelin stars

    Xanthe clayauthor and food writer for Good Food and olive

    Ronnie faulknerHead Chef of the eponymous Ronnies

    Rachel demuthvegetarian chef, author tutor and columnist

    Welcome to Foodies

    Foodies Festival with top chefs

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

    adveRtisiNGSales ManagerBill MackayBusiness DevelopmentMatthew Magee

    with thaNks tooUR spoNsoRs

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

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  • REFRESHING FRUIT CIDERS, CRAFTED IN SOMERSET.

    FFBRIST_004_Mix.indd 12 09/07/2013 11:57

  • foodies 5

    FOODIES FESTIVAL NEWSBRISTOL HARBOURSIDE JULY 12, 13 & 14 2013

    Popping upAt Foodies Festival, it makes sense for the big names to come to you. Thats why weve got some of Bristols top restaurants in self-contained Pop-Up Restaurants to give you samples of their most delectable and popular dishes. Big names include Yume Kitchen and Exotic Tagine, bringing you the best of international fl avours.

    This year at Foodies you can take an international wine tour with Beaujolais, Wines of Germany,

    Bordeaux Undiscovered and Shawbury Vintners all enjoying stalls at Bristol in our new Wine Village. The Drinks Masterclass also

    has a treat in store for lovers of all things grape, including presentations by Charles Metcalfe and Susy Atkins.

    WINE VILLAGE

    Stars in TheatreXanthe Clay will be presenting this years Chefs Theatre; her expert eye will take you through top chefs signature dishes all day. Come along and see Iron Chef UK and Michelin-starred Martin Blunos, who will be bringing his amazing culinary talents to the fore in the Chefs Theatre all weekend. Top restaurants showcasing their Head Chefs this weekend also include The Allium Brasserie, Ronnie Faulkners Ronnies, Michelin-starred The Manor House Hotel and critically acclaimed vegetarian restaurant Demuths in Bath.

    Following on from the success of last years festival, weve decided to add even more events! Come along to our all-new Cake and Bake Theatre, which will be taking place all day. Those with a sweet tooth will also be pleased to hear of our debuting Chocolate Theatre on Friday only.

    NEWADDITIONS

    Foodies always love to champion local producers and this year is no different. For starters, grab some crackers and sample the delights of Bath Soft Cheese; visit the Pieminister stand to fi ll up on a main from this local success story and for dessert indulge your sweet tooth with A J Confectionerys locally made fudge.

    LOCAL TALENT Fill your glassCome rain or shine, its always nice to have a little tipple - and this year theres no shortage. Ginger Grouse by Famous Grouse will be handing out delicious alcoholic ginger beers from their new range, local Thatchers will be showcasing the best in traditional ciders and Pinksters Gin continue on the success of their launch at Foodies earlier in the year with their pink gin and tonics.

    This year at Foodies you can take an international wine tour with Beaujolais, Wines of Germany,

    WINE VILLAGE

    be showcasing the best

    launch at Foodies earlier in the year with their pink gin

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  • for people who love local foodThrough its London and South-West editions, flavour connects the champions of local and seasonal food, be they producers orproviders, with our 77% AB audience of consumers for whom

    what they eat matters.

    We do it in a lively and timely magazine which keeps abreast of the pioneers, revisits the established, cuts through the

    chatter and focuses on the food (and drink!).

    To discuss how we can help you reach your target market, and for subscription details, please call us on 0117 977 9188

    www.flavourmagazine.com

    flavour

    It was fantastic tofind such a greatartisan product inflavour which wehavent yet found!

    Rhian, Toast

    flavour is so beautifully produced - youve obviously got a team of food lovers. We have had some really nice feedback - customers have emailed to thank us for the magazines, and Im told theyve been popular in the shops too

    Nicola, Hubbub

    F_Advert2_Layout 1 09/05/2013 10:29 Page 1

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  • FOODIES FESTIVAL MASTERCLASS NEWS BRISTOL HARBOURSIDE JULY 12, 13 & 14 2013

    foodies 7

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

    Tasty home-made samples included! In the Drinks Theatre at 16:30 each day.

    Kiddy Cook are hosting hands-on cookery classes in the Childrens Cookery Theatre. From delicious tomato soup, Chinese salad, home-made butter and even carbon dioxide

    and bread bubble bombs, these classes will inspire. From 10:30 everyday in the Childrens Cookery Theatre.

    KIDDY COOKS

    Wine expert and TV presenter Susy Atkins is bringing her charming and authentic approach to the Drinks Theatre everyday. Shell be discussing the Beajoulais region, with samplings of numerous wines. See Susy in action in the Drinks Theatre at 14:30 everyday.

    Charles Metcalfe PresentsCharles Metcalfe is a fi rm favourite, and is regularly seen on TV. Co-chairman of the International Wine Challenge, his expertise on wine precedes him. Hes talking about Sherry, Bordeaux and Centre Loire wines every day from 13:30 in the Drinks Theatre.

    and bread bubble bombs, these classes will inspire. 10:30 everyday in the Childrens Cookery Theatre

    SUSY ATKINS

    Tasty home-made samples

    BORDEAUX QUAYPatisserie extraordinaires fromBristols famed restaurant BordeauxQuay will be taking us on a tour deforce of their complex French and Belgian baking techniques. Budding pastrychefs can pick up experts tips to impress friends and make boulangerie freshtreats at home!

    MASTERCLASS

    TICKETSAVAILABLE

    THROUGHOUT

    THE DAY AT

    REGISTRATION

    DESK

    Taking chocolate to heartCoeur de Xocolat is run by Yorkshire-born David Greenwood-Haigh, a professional chocolatier and member of the Craft Guild of Chefs. David and his team will be hosting the Chocolate Theatre on Friday and doing daily demos there and in the Cake & Bake Theatre on Saturday and Sunday on truffl e making, chocolate and wine matchingand tastings.www.coeurdexocolat.com

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  • 8 foodies

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

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

    FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEbristol harbourside july 12, 13 & 14 2013

    4 pork chops thick, on the bone1 bunch spring onions quickly blanched in boiling salted water200g morel mushrooms 3 shallots - finely diced 1 chargrill pan (optional)

    For the pea and asparagus risotto1 tbsp olive oil1 onion, finely chopped250g risotto rice bottle white wine290ml chicken stock (or 2 stock cubes and pint boiling water)1 bunch asparagus, chopped150g fresh peas (shelled weight)50g mascarpone 50g freshly grated Parmesan

    l Heat the olive oil in a saucepan, add the onion and cook until softened.l Stir in the rice and continue stirring for two mins while the rice becomes slightly opaque.l Pour in the wine and chicken stock.l Cook, stirring often, for about 12-15 mins.

    l Cover the asparagus and peas with boiling water and rapidly boil for about three mins. Drain.l Stir the vegetables and the mascarpone & Parmesan into the rice and leave to one side. l Liberally season your pork chops on both sides with salt and pepper, and place them into a hot pan with a little olive oil. Cook the pork fairly slowly but with enough heat to brown them on all sides. l Place in a warm place to rest whilst you cook the mushrooms and onions. l Sweat the shallot in olive oil and a knob of unsalted butter. Add the mushrooms and cook gently for 3-4 mins.

    l Take the spring onions and coat lightly with olive oil and salt and pepper and place onto the hot chargrill until they start to blister and colour nicely. This will give them a wonderful flavour.l To compose your dish give the risotto a final good stir ( it should now be wonderfully creamy) and place in the middle of your serving plate. Place the pork chop onto the risotto and spoon some of the cooking juices over the top, sprinkle with the cooked mushroom and drape the charred onions over the top. For a final delicious flourish, sprinkle with a few wild garlic flowers.

    CHRIS STAINESALLIUMHead Chef at Foliage, London, where he held a Michelin star for 7 years. Before that he was Chef de Cuisine at Marco Pierre Whites The Oak Room, which held 3 stars.

    See Chris in the Chefs Theatre Saturday 13th at 16:00

    North Parade, Bath, Somerset, BA1 1LFTel: 01225 805243Web: abbeyhotelbath.co.uk

    RoASTEd mIddlE wHITE poRk CHop wITH pEA & ASpARAguSRISoTTo, moREl muSHRoomS & CHARgRIllEd oNIoNS

    Q What is your favorite meal?AA Sunday roast. Delicious, indulgent and great for getting friends and family together.

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  • foodies 9www.foodiesfestival.com

    RONNIE FAULKNER RONNIES OF THORNBURY Ron Faulkner is a chef proprietor at one of Bristols finest. His talent saw Ronnies of Thornbury win Restaurant of the Year 2009 with the Good Food Guide. Hes previously cooked at Downing Street, Buckingham Palace and Highgrove.

    See Ron in the Chefs Theatre Friday 12th at 15:00

    11 St Mary St, Thornbury, Bristol, BS35 2AB Tel: 01454 411137Web: ronnies-restaurant.co.uk

    SUmmER GARdEN SALAd wIth POttEd ShRImP

    Serves 4

    Potted shrimp100g unsalted butter350g picked brown shrimps1 large shallot, dicedpinch of macepinch of cayenne butterpinch of salt lemon, juiced

    For the salad12 spears aspargus100g broadbeans, shelled100g fresh peas, shelled150g samphire16 broccoli florets16 rocket leaves1 small stale ciabatta30ml extra virgin oil

    For the broccoli puree75g broccoli stem50g unsalted butter20g bonito flakes100ml vegetable stock

    l Finely dice the shallot and heat a tablespoon of the butter in a pan. Add the shallots to the pan and gently sweat. l Add the shrimps and butter and season with the mace, cayenne, lemon juice and salt. Leave on the side of the stove.l Rinse the samphire under running water and then cook in boiling water with no salt. Once they are soft to the bite, they are cooked. Remove the samphire from the boiling water and plunge into iced water. The process of cooking the vegetables in boiling water is blanching and stopping the cooking in iced water is refreshing. l Salt the boiled water and blanch and refresh the remaining vegetables. Remove the vegetables from the water as soon as they are cold. l Slice the ciabatta as thinly as possible, lay on

    a lined baking tray and sprinkle with a little oil. Cover the bread with a sheet of parchment paper and another baking tray. Bake at 180C for 6-9min, until golden brown. l For the puree, cut the broccoli stems into thin slices, cover with vegetable stock and bring to the boil. Continue to cook until the liquid has evaporated, add the Bonito flakes just before removing from the heat. l Liquidise the broccoli with butter until a smooth puree is formed. Season and leave to cool. l Cut the asparagus stem into three even pieces. l Place all the vegetables in a bowl, drizzle with the remaining olive oil and season. Divide them evenly on four plates and dress with brown shrimps. l Garnish with the rocket leaves, broccoli puree, crisp ciabatta and serve.

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  • FOODIES FEStIval thE aga rangEmaStEr chEFS thEatrEbristol harbourside july 12, 13 & 14 2013

    10 foodies www.foodiesfestival.com

    Serves 2-3

    400g chicken breasts/ thigh meat skinless and boneless cut into 2cm pieces2 tbsp of plain natural low fat yogurt 2.5cm sized ginger peeled and crushed3 garlic cloves, peeled and crushed1-2 green chillies sliced with seeds in1 tsp tamarind and date sauce (optional) white onions peeled and chopped finely90-125g ground almonds (to taste)125g fresh or tinned plum tomatoes, chopped into small piecesDry ingredients to be put onto the small plate

    3tsp coriander and cumin powder tsp turmeric tsp red chilli powder tsp garam masala tsp of tandoori powder1 tsp. saltvagar (tempering)1-2 tbsp vegetable oil2 cinnamon sticks or 1-2 cassia bark (2cm length)2 cloves 2 cardamom pods80g fresh coriander leaves washed in cold water and chop up finely

    l In a pan, add oil and turn the heat onto a high-medium flame. Add the cinnamon, cloves and cardamom. Sizzle for 30 secs. Add the chicken.l Cook the chicken until it

    turns white and has been sealed with oil and spices.l Reduce the heat to a medium flame and add all the remaining spices, salt, ginger, green chilli and garlic, tomatoes, tamarind and date paste (optional) and tandoori power. Ensure that all the spices are mixed thoroughly and coat the chicken evenly.l Add the sliced onion and stir. Add the yoghurt and almonds. Pour 100- 125ml of hot water and stir. l Simmer on a low heat with the lid on for 5-10 mins u...