Feast…

Join the UK’s summer celebration of food and drink at one of ten festivals across the country

FoodiesFoodies Festival celebrates its tenth anniversary this summer with ten festivals across the UK between May and August. As a visitor, you can look forward to Michelin-starred chefs, MasterChef and Great British Bake Off winners, as well as top local chefs cooking live in the Chefs Theatre, sharing their favourite recipes and inspiring you to experiment with new ingredients and flavours at home.

Take a drinks masterclass in the Champagne, Wine and Craft Beer Theatre with experts Neil Phillips and Charles Metcalfe, who will guide you through this season’s best bubblies and wines. Beer connoisseur Melissa Cole is also on-hand to help you match food with locally produced craft beers.

Oyster Shucking, Bee Keeping and Foraging are just some of the masterclasses you can take part in, in the festival’s new Tasting Theatre. Head to the Cake and Bake Theatre and try 3D Cake Design, Chocolate Snorting and Pastry Making with the country’s top bakers, masters of chocolate and pâtissiers.

Shop, taste, be inspired…
With over 200 artisan producers in the Producers Market you will be spoilt for choice for what to sample and buy to take home and enjoy – a complementing Chocolate, Cake and Bake Village sells bakes, jams, gadgets and baking essentials: a haven for home bakers.
Head to the Street Food Avenue at the heart of the festival and tuck into delicious street food from around the world. Japanese, Thai, Brazilian, French and African cuisines are just some of those you can feast on.

Pick up top tips from the experts at the BBQ Arena and take away amazing grilling recipes for outdoor dining this summer. There are King of the Grill competitions to take part in, or, if you are brave, enter the famous Chilli-Eating Challenge.

After a day of feasting and fun, find a spot on the grass and soak in the atmosphere with live music from the stage and a refreshing cocktail, glass of bubbly or a Pimm’s from the Giant Pimm’s Teapot and Galleon Mojito bars.

Meet the chefs – Jonray and Peter Sanchez, Casamia, Bristol, UK

What will you be doing at Foodies Festival?
We are really excited to be demonstrating at Foodies Festival. Our food is heavily influenced by the seasons, so we will see what fish is caught the day before the event and create a fresh, seasonal fish dish.

How would you describe your style of cooking?
Our style of cooking is modern British. We create dishes inspired by our childhood memories while using modern techniques. Most importantly, we like to take our cue from the seasons, and so our menu changes four times a year.

What’s in season at the moment that you would recommend home cooks experiment with?
We love all the fresh berries that are available at the moment. So we would encourage you guys to use these berries now, as they never taste as good as they do right now. Maybe experiment with different flavour combinations to make cakes, jams and any other sweet treat.

What’s your favourite dish on your menu right now?
Our pea and lemon transition course is our favourite dish on our menu right now. It is a simple, fresh dish which delivers the balance between sweet and savoury. We serve pea and lemon after our cheese course, before the sweets, to transition our guests from the savoury courses on our menu to the sweet. It is very refreshing, different and delicious.

Any plans for the future?
Yes, we are hoping to return to our roots and open a more easy-going restaurant. A casual place that offers simple, delicious food that can be enjoyed by everyone.

Chef’s’ Top tips
Simplicity less is more. Timings make sure you have your timings right, so all the elements can come together. Organisation preparation and organisation are the key to everything in our industry.

Key dates
July 3 | 4 | 5    Alexandra Palace, London
July 17 | 18    Tatton Park, Cheshire
July 24 | 25    Clapham Common, London
August 7 | 8 | 9    Inverleith Park, Edinburgh
August 21 | 22 | 23    Ripley Castle, Harrogate
August 29 | 30 | 31    South Parks, Oxford

Best buys at the festival
Baxters Cucumber, Shallot and Mint Relish Fresh and delightfully tangy, £2.99, available at www.baxters.com
Pinkster Gin A deliciously dry premium gin with a gentle hint of raspberry, £33 available at www.pinkstergin.com
Couer de Xocolat A range of premium chocolate bars and spreads, available at www.coeurdexocolate.com

Try this at home…

Ping Coombes shares a deliciously fresh and spicy recipe

Lemongrass and Ginger Meatballs, Rice Vermicelli Salad with Sambal Belacan
Makes 10 lollipops or about 20 smaller meatballs
Serves 4
Level: Easy

Meatballs Ingredients
200g mince pork
200g mince beef
2 tablespoons fish sauce
1 tablespoon soya sauce
1 teaspoon sugar
20g ginger, diced finely
2 lemongrass, discarding the top 2 inches, chopped finely
1 tablespoon cornflour
1 tablespoon vegetable oil

Method
1 Mix the pork and beef in a large mixing bowl. Add the rest of the ingredients to it and marinade for 2 hours.
2 Take a bit of the mixture and, using the palm of your hand, shape the mixture around the skewer. Alternatively roll a mixture between the palm of your hands to shape a ball.
3 Heat some vegetable oil and pan fry the meatballs for one minute on each side and then put them in the oven for 10 minutes at 180 degrees.

Spicy Rice Vermicelli Salad with Sambal Belacan Dressing
4 red chillies
Juice of 1 lime (plus extra juice of 1 lime to loosen)
1 teaspoon belacan (shrimp paste)
1 tablespoon sugar
100g rice vermicelli (dry or fresh)
½ cucumber, sliced or julienned
10 cherry plum tomatoes, halved
4 sprigs of coriander, roughly torn
100g beansprouts

Method
1 Soak the noodles (if using dry) and beansprouts for 5 minutes in boiling water and then drain. Run cold water over the noodles and beansprouts to stop them cooking and cool down. If you use the fresh noodles, immerse them in boiling water for 30 seconds and drain immediately.
2 Blend ingredients for the sambal belacan dressing until smooth and set aside.
3 In a large mixing bowl, mix all the ingredients together with enough sambal belacan dressing to coat. Loosen with a bit of extra lime juice if too dry or spicy.