#This year's menu included: scones with jam and homemade clotted cream

[stellaluna33]

The remains of this year's Valentine's Day tea party

[foodgemsg]

Have you planned anything for the weekend? The collaboration between Four Seasons Hotel Singapore and Candlenut, the world’s first Michelin-starred Peranakan restaurant dedicated to offering an incredible Peranakan Afternoon Tea at One-Ninety Bar. Chef Lee's menu showcases Straits Chinese dishes with a twist while preserving the traditional Peranakan cuisine. One of the must try dishes is Chef Lee's Mum's Signature Chicken Curry. The curry is so smooth and fragrant that you can eat it on its own or with soft roti jala (coconut crepe). Alongside with more savouries and sweets including Kueh Pie Tee, Otah Toast, Pang Susi, Kaya and Butter Toast, Kueh Salat, Kueh Bingkah, Buah Keluak Tart, Chinese-style Butter Cookies, and Lemongrass Cake. Not forgetting pieces of freshly baked vanilla and pandan scones that come out crisp on the outside and super soft and light in the middle, accompanied with homemade Pineapple-Gula Melaka jam, Strawberry-Rose Preserve and Devonshire clotted cream. A perfect complement like Candlenut Signature Tea Blend with notes of pandan and jasmine, Monogram teas or craft Lavazza coffee freshly brewed at your table. Or a glass of locally-inspired craft cocktails like farmer's gin-based Kampong Fizz with distinctive butterfly pea colour and floral fragrance, Pandan Kueh leaving a nice pandan after-taste and Kopi-O made with Auchentoshan 12 years scotch whiskey, ideal for adding a twist to your afternoon tea. . Peranakan Afternoon Tea is available on weekends of April and May 2021 from 2PM to 5PM. S$48 per person with a choice of Candlenut Signature Tea Blend, freshly brewed LAVAZZA coffee or Gryphon tea. Optional: choice of craft cocktail +S$20. . Where to dine? One-Ninety Bar at Four Seasons Hotel Singapore 190 Orchard Blvd, Singapore 248646 Tel: +65 6831 7671 Email one-ninetybar.sin@fourseasons.com (Four Seasons Hotel Singapore) https://www.instagram.com/p/CNFbb7JAnv0/?igshid=l0w476nujn15

[bigyack-com]

London: Three Afternoon Teas to Warm Up With This Winter

The shorter, dark days of winter have us longing for a leisurely Afternoon Tea—so comforting, cozy and all-around a decadent and delicious treat. Any London winter itinerary is incomplete without at least one (and ideally a few) Afternoon Tea on the schedule. Here are three to try, depending on your desired mood.

Like stepping inside a jewel box, the gilded and mirrored Oscar Wilde Lounge in the Hotel Café Royal, is one of London’s most idyllic settings for Afternoon Tea—a live pianist helps set the mood, too. That’s not to say families would feel out of place here; in fact, we saw a few on our visit, and the well-behaved children just added to the charm. Fun fact: The room dates back to 1865; formerly known as the Grill Room, it was renamed in honor of the hotel’s famous patron Oscar Wilde, though David Bowie and Mick Jagger also used to party in its former incarnation. The current menu is a tribute to one of the most beloved British monarchs, Queen Victoria, featuring dishes, ingredients and production techniques that came into fashion during her reign some 200 years ago. Think: Pork pie, roast beef sandwich with “Albert sauce” and, of course, Victoria Sponge. It’s a robust menu with an amuse-bouche, five types of sandwiches, plain and sultana scones, and a gorgeous plate of pastries, plus a hand-picked selection of over 25 exclusive tea blends and infusions, and choice of four Champagnes by the glass.  In the shadow of Harrods, on a quiet, unassuming residential street in the heart of Knightsbrige sits the five-star Egerton House Hotel, part of Red Carnation Hotels. Originally two townhouses built in 1843, now a quaint 33-room hotel with the most charming and attentive staff. Afternoon Tea is served in the hotel’s lobby, which was formerly one of the main reception rooms of the original homes, the vibe is traditional with plush sofas and chairs in rich velvets, marble accents and cozy fireplaces. A stone’s throw from the Victoria and Albert Museum Science and Natural History Museums, Egerton House is a good one to know about for a bit of post-culture respite. No matter who you are dining with, there’s a menu to suit: Traditional, vegetarian, vegan, gluten-free, children’s teddy bear tea and even a tea service for dogs featuring meatloaf, biscuits and dog-friendly ice cream (love it!). As we were on two feet and not four paws, we opted to try the vegan and traditional menus. We were blown away by the sandwiches—particularly the smoked salmon, which is served on a Cape Seed loaf (the staff says the recipe is from Red Carnation president and founder Beatrice Tollman) was the best we’ve ever had—and, believe us, we’ve had a lot! Scones were served warm, followed by an ample selection of pastries. The vegan menu was equally delicious, and we even preferred the fruit-studded vegan scones to the traditional version. Wide choice of teas in conjunction with Jing, a modern English tea company with a strong Asian influence, as well as a variety of champagnes and a full bar are available. 

Not even a year old, the stunning new Belmond Cadogan Hotel is already a beloved hangout for the local, well-heeled Chelsea set.  The Afternoon Tea, served in the hotel’s pretty lounge off the lobby, which feels like sunshine—a beautiful room in warm shades of yellow and grey with cozy, hooded chairs for parties of two and open booths around oval tables for bigger groups.  Belmond has partnered for all of its food and beverage with chef Adam Handling, one of the most talked-about young stars in the London culinary scene for his modern interpretations of traditional British cuisine and his commitment to sustainability. In fact, general manager Klaus Kabelitz, popped by our table to say hello and informed us that the hotel now has zero food waste. Chef Handling has opened a new restaurant nearby in Chelsea, Ugly Butterfly, which uses all the leftover ingredients from the Belmond and his two other restaurants in London, and repurposes the food into Michelin-star worthy meals that change daily based on what comes in. How clever is that? Back to the meal at hand: Afternoon Tea at the Belmond includes sandwiches on a variety of different homemade breads (malted, onion, white, caraway—some pillowy, some with bite). The fillings skewed traditional (think: roast chicken, smoked salmon, cucumber, ham and roast beef). The pastries change seasonally; we loved the cuboid Battenberg cake, tart lemon loaf and the chocolate mousse, not to mention the light-as-air scones served with clotted cream and jam. Food is complemented with an interesting choice of teas from white, green, oolong and black, an impressive range of single-origin coffees, and also an option for free-flowing champagne from Lallier, Ruinart or Dom Perignon. 

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[laughingchefs]

Is there anything more romantic than a picnic? I will venture a guess – not really. Stripes agrees, she has seen the number of picnics booked in the name of love and romance.

I don’t know what it is, but the whole idea of taking a basket full of delicious things to eat, out into the great outdoors, where you battle the elements in order to eat in relative peace, seems to rank somewhere at the top of the “most romantic things to do” list. I myself am a lover of picnics, not because of the food or the idea, but because when you do attempt a picnic with your loved one the settings and surroundings automatically force you to connect. There is nothing else to do except eat and talk. You can lie on your back and watch the clouds, or listen to the birds. Then eat and talk. Glorious. For most, the fun starts there – with the unveiling and unpacking of the goodies. But for us, the picnic-planners and picnic-packers, there is a lot of work to be done before this special event can take place. The success of your picnic rests on the panache with which you pack, and two undisputed tips – steer clear of any store-bought food, and be well prepared.

Picnics should be about comfort, ease, and joy. Nobody wants to use all of their energy carrying heavy baskets full of china and silverware, to a site that is km far, to sit on chairs (that you also had to carry) passing around cucumber sandwiches as a first course. Or worse, take out the carefully prepared food only to find everything is wilted, limp, or spoilt. For any picnic, there are a few must-have items, without which you will struggle, or even simply fail.

Something to pack the food in

A basket, or a dedicated picnic rucksack, works the best. You do not need anything special, whatever you choose must simply meet the following requirements:

Light enough to carry, even when packed full of goodies

Keep your cutlery and crockery safe, and clean

Keep the food and beverages cold and safe

Be able to house the dirty and empty things once you are done, without leaking juices onto the car seat

If you need 2 pieces in order to meet these requirements, then so be it. Maybe you will use a basket or rucksack to carry the cutlery, crockery and glassware, and a cool box for the food and drinks. Or you have a basket that is big enough for everything, plus insulated so it will keep the food cold. Just find something that will be practical and useful.  A few tips: a full cooler stays colder for longer, so ensure that it’s filled with about 75% food and the rest ice. If you don’t have enough food to fill it to ¾, then add more ice. Place ice at the bottom, followed by the heavier foods. Fill in with the lighter items. Pack the cooler directly from the refrigerator, and preferably use ice packs or slabs of ice. Another hack – freeze water in empty milk bottles and use instead of ice packs. And of course, once there always place the cooler in shade and not in direct sun. When packing your basket or another container, start with the items you will need last. Place them in first, e.g. the cutlery and crockery, the condiments, insect repellent, etc. Then follow with the perishable items and things you need as part of the setup. The last thing you place in your basket is your picnic blanket since that is the first thing you will need once you reach the picnic site.

Equipment

Make a list of the food that you are planning to serve, as well as the drinks, and determine what you will need in order to serve this menu. E.g. if you are drinking wine, ensure you pack a wine opener for the corkscrew. Bread, then pack a breadknife and breadboard. Cheese, you will most probably need a sharp knife, so pack one carefully. Don’t forget a cloth (you can pack a wet cloth in a lunch box or glass jar, making cleaning up a breeze) or napkins, and salt and pepper. If you will make use of a table, covered with a table cloth, remember to pack in weighted clips to hold the table cloth down. And remember something that you can use to collect all the trash. You must leave the picnic spot in a better condition than what you found it in – trash free.

For cutlery and crockery, we would recommend going the low waste, single-use-plastic-free route. Opt for bamboo or paper plates, bamboo or compostable knives and forks, and glasses that can be re-used. Avoid anything that is made from plastic or polystyrene that you will have to throw away after use. Metal is another option. For napkins, we recommend cloth, and empty containers and rubbish can be placed in the (hopefully) empty cool box for sorting and disposing of at home.

Food safety

A cool box, or ice packs, are essential to make sure that your food remains cold and safe for eating. Keep your cool box or insulated basket closed, only opening once you want to eat, and eat immediately once you have reached your destination in order to keep the food out of the temperature danger zone. Keep sauces separately, only adding them once you want to eat. Pack hand sanitizer or have another way of cleaning hands before eating.  If you are travelling or walking particularly far and don’t have adequate cooling options, avoid using mayonnaise or dairy products in your food.

Special touches

A blanket, cushions if you can carry them, an umbrella for shade if you won’t be under trees, and insect repellent are just a few of those things that you might not think of, but that is needed to make the picnic special. To ensure there is something cold to drink, freeze water in bottles. The frozen bottles can be used as ice packs, and once defrosted you have cold water to refresh yourself and your company.

The food

As important as the setting might be, the highlight of the show remains the food. When planning your picnic menu, you need to keep in mind it needs to be food that can be transported, that can be served at room temperature, won’t spoil in a cool box with only ice packs, can keep (so you don’t have to make it and serve it immediately), fall in the taste of your company, and provide a balanced meal. Here you have the choice of either going for finger food – smaller dishes and bites that don’t require cutlery and crockery to eat, or more traditional dishes, where you do need a plate and knife and fork in order to enjoy. A few dishes are iconically associated with picnics, such as Scotch eggs, chicken drumsticks, sandwiches, potato salad and quiche. Guaranteed crowd-pleasers, but definitely not the only options out there.

Pasta salad is perfect for picnics – usually hearty, they hold up well. If you want to pack a leafy salad, don’t dress the salad until you are going to eat it. For layered salads, always start with the heaviest ingredients at the bottom, working up towards the lighter ones like the lettuce. Other salad ideas include Middle Eastern couscous salad, a Greek orzo salad, or even a lighter-carb sweet potato salad. Adding vegetable dishes or bites can be a bit trickier as they usually do not handle the heat and transport that well. But there are options, such as zucchini fritters with minted tzatziki dip, pumpkin fritters, or chargrilled veg skewers.

Our favourite menu for a picnic? A selection of cheeses, cold meats, pates and spreads, olives, roasted peppers, gherkins, hummus, crudites and other meze bites, with fresh bread and real butter. Nothing fancy, just good produce that you can pair and add to make a wonderful meal. Social food.

A nice tip? Pack fruit, nuts and biltong for extra snacks along the way, especially if you are travelling with kids and the journey might take longer than you planned.

To end, chocolate brownies are always a winner. Other ideas: cheesecake in a jar, cookies, traditional scones with strawberry jam and clotted cream, or a coconut loaf cake.

For drinks, anything that can successfully be kept cold can work. Ice tea is super refreshing on a hot summer’s day, lemonade or ginger beer (both homemade of course) being another stellar option. And for the grownups, sparkling wine or a chilled white or rose wine is wonderful. Just remember your glasses, and pack enough ice! You can also pack in sangria or spritzers, or pre-mixed G&Ts with the cucumber or lemon slices packed separately. Whatever says sun, outside, and great company. Our best hack to ensure your drinks remain cold (other than freezing them) is: chill as usual, then decant into a flask. That same flask to keep your coffee hot on road trips will keep your drinks nice and cold.

When packing the food, ensure the containers that you are using are leak proof. Place everything in the fridge to chill, and only pack them into your cool box at the last minute. Top with ice packs to ensure safe transportation.

The entertainment

Make getting to the picnic a scavenger hunt. Leave clues or a “treasure” map for your family to find their way to the picnic destination.

Bring along a board game, boules, a rugby ball, or a Frisbee for some outdoor fun. If kids will be joining you, try to pick a spot with a playground nearby.

Plan a hike and bring the picnic with you. Stop when you get hungry or find a scenic spot to eat.

Set the mood with a sunset picnic. If it’s allowed, bring a few votive candles and a small bouquet of flowers to add to the ambience.

Those are our top tips for making a magical picnic. With Valentine’s Day around the corner, we hope you implement them for a romantic night out. And if you are worried about your skill in the kitchen, or simply do not have the time to cook and plan, you can always order your picnic from us!

  Stripes is wishing you a happy Valentine’s Day, but even more, that you will feel the love the whole year round!

    Secrets, tips and must-haves to make your next picnic the most magical one yet Is there anything more romantic than a picnic? I will venture a guess – not really. Stripes agrees, she has seen the number of picnics booked in the name of love and romance.

[scottishfoodreview]

Prue Leith: Great British Bake Off Judge (and Legend) Joins Edinburgh Foodies Festival line up 4-6 August 2017

Foodies Festival is delighted to announce that Prue Leith, the new Great British Bake Off judge set to fill Mary Berry’s shoes alongside Paul Hollywood on Channel 4’s new series, will be joining Edinburgh Foodies Festival this summer.

"I could not be more delighted by who will be joining me on the show. Prue is a hugely respected culinary legend."  -- Paul Hollywood

Visitors to Edinburgh’s Foodies Festival will be given the chance to ask Prue their questions about her illustrious career, cooking tips and of course, insight into the Great British Bake Off.   Prue set up Leith’s at the EICC, Edinburgh in 1995, which was one of her original catering venue partnerships and continues to build its world-class reputation. Following in Mary Berry’s footsteps is a huge challenge, but the producers of the show have said they are confident that Prue, the former Great British Menu judge, has all the attributes to match her predecessor. Born in South Africa, Prudence Margaret “Prue” Leith, CBE, has been a restauranteur, caterer, chef, television presenter/broadcaster, journalist, cookery writer and novelist. Her eventful career following training at Le Cordon Bleu has included everything from cooking lobsters for Princess Margaret to catering for the Orient Express Train.

  Chefs Theatre   Foodie fans can look forward to a celebrity and Michelin-starred chef line-up in the Chefs Theatre this summer, with Scotland’s top chefs showcasing their culinary skills and inspiring the audience with their delicious dishes. There will be a focus on culinary wellness, with farm-to-table dishes, sugar-free cooking and ‘feel good’ food trends. We’re delighted to announce that MasterChef Winner 2016 Jane Devonshire will also be cooking up her family favourites and showing the Foodies visitors how to make gluten-free healthy, comfort food.

"I'm really excited to return to the Chef's Theatre at Foodies Festival this summer. I love Foodies Festival and being a part of the show, having taken part last year shortly after winning MasterChef. When I'm not in the Chef's Theatre you'll find me exploring the exhibitor stalls to see what delicious treats are on offer, getting lured in by the Street Food Village or chatting to visitors. I love the opportunity to cook for my fans and to pass on my cooking tips to fellow foodies."  -- Jane Devonshire

Other top chefs include Great British Bake off Perthshire star Flora Shedden, Paul Wedgwood, Co-Owner and Head Chef at Wedgwood The Restaurant, Mark Greenaway, Michael Bremner of 64 Degrees and Great British Menu, Scott Davies of The Three Chimneys on Skye, Neil Forbes of Café St Honore, Jamie Scott of The Newport in Fife and Winner of MasterChef Professionals, Marcello Tully, Head Chef at Kinloch Lodge and the first Brazilian Michelin Starred Chef, Fraser Allen of Galvin Brothers at the Waldorf Astoria, Stuart Ralston of Aizl and Adam Newth of Tayberry restaurant.           The Art of Healthy Living in Association with Lululemon   Foodies Festival is introducing a new health and wellbeing focus to Foodies Festival this summer and is collaborating with Lululemon for the first time to provide an exciting timetable of yoga classes, mindfulness, meditation and nutrition talks from Olympic Silver medallist Keri-Anne Payne. There will be Eating for Energy talks and top chefs demonstrating how to cater for food intolerances and inspiring people to reconnect with ‘real’, unprocessed food. Essentially, how to indulge the foodie in you and still maintain a healthy image; how to have your cake and eat it! ‘Ask the Experts’ sessions will highlight the latest trends in ‘feel good foods’ and healthy living to educate visitors on why what we cook is key to a happy, balanced lifestyle.    Creative Summer Workshops   2017 Foodies Festival will see the launch of brand new Creative Summer Workshops by creative chef and Vogue featured food stylist Cicely Violet, with practical masterclasses on how to create Psychedelic Pavlovas, MidSummer Cupcakes or Summer Cocktail Classes. These hands on workshops will continue the theme of healthy living with a creative twist on homemade herbal cordial cocktails and fruit sorbets.    Live Music, Restaurant Tents and Pop-Up Bars   Find out why Foodies Festival was hailed the “Gastronomic Glastonbury” by dancing along to the live music on our Entertainment Stage, and soaking up the atmosphere with a glass of Pimms from the Giant Pimm’s Teaport or double-decker BarBus. The Unsigned Music Stage is set to be bigger and better than ever and our VIP tent will have an exclusive acoustic music stage for the first time.

  Cook with Critters: Creative Healthy Living   There is a new bug-eating trend in healthy living, with Chef Dan Barber having declared that “Sushi of 30 years ago is the insects of today”. Don’t shy away from this new trend too quickly, as the insect food industry is booming and the Vietnamese Street Food Stand will be demonstrating how to cook with critters and the health benefits of doing so. Amongst growing research that eating insects may be the road to a more sustainable future, stop by to learn about the benefits of chocolate-dipped and candy-coated worms, scorpions, locusts, ants, caterpillars, mealworms and crickets! These tasty critters will also be sold in powder and flour form – a high source of protein - to bake, season and cook with.   For those brave enough, there’s a daily Bug-Eating Contest, where visitors compete against one another by eating jungle insects, from small ants to large juicy grubs, with the contestant eating the biggest and the most being crowned champion. The famous Chilli-Eating Challenge also continues in 2017, inviting fans of spice to compete in a challenge for only the bravest of visitors!   Drinks Theatre   Rum is the drink of choice for 2017, with experts predicting a similar innovation amongst premium rum brands as 2016 witnessed with gin. Our expert cocktail masterclasses will demonstrate that there is a lot more to rum cocktails than just mojitos.   Expert mixologists and sommeliers, including Neil Phillips and Charles Metcalfe, host wine, whisky, champagne and gin tastings, and beer connoisseur and writer Melissa Cole is on-hand with craft beer tutorials (well known in the UK for “taking the beard out of beer”). The Gin craze of 2016 is set to continue through 2017 and we will also have expert gin tasting and food pairing masterclasses, so there is something for everyone! As part of the ‘Healthy Living’ aspect of the festival, there will be more focus on health conscious drinks, including Monday Mocktails, teaching you how to cheer up your Monday without the hangover!   Street Food Avenue   Now in its 12th year, Foodies Festival attracts street food vendors from around the world, offering visitors the chance to take a culinary trip to all corners of the world. Japanese, Thai, Malaysian, Argentinian, Turkish, Indian, Korean, Mexican, French and African are just some of the flavours to feast on this summer. With everything from Crème Brulee campervans to flavours of Morocco and paella, we challenge you not to be lured in by the sensory overload of the Street Food Avenue.   Artisan Producers Market   A stunning array of Great Taste Award winners will be exhibiting at Foodies Festival 2017, each being hailed as a producer of ‘Exquisite, Outstanding and Simply Delicious’ food and drink. This is a fantastic opportunity for visitors to meet artisan producers from the local area and across the country, ask questions about their produce and story, and stock up on award winning produce. With over 200 stalls to peruse at each festival, visitors will be spoilt for choice while they meander between smoked salmon tasting stands, outstanding local cheeses, melt-in-your-mouth brownies, award-winning oils and chutneys, and much, much more.

Cakes & Desserts Theatre   From Great British Bake Off winners to baking extraordinaire Charlotte White, master chocolatier Fiona Sciolti and top local cake-makers and patisserie chefs, the Cakes & Desserts Theatre 2017 is set to be our best yet. This re-named theatre is set to expand to include not only top local bakers but also local chefs renowned for their outstanding desserts. From delectable desserts to show-stopping cake towers, these chefs and bakers will be inspiring visitors to reach for their spatulas and whisks at home to recreate their delicious summer bakes. Avid bakers can get hands on with our practical baking masterclasses or take part in our very own Bake Off competition. A neighbouring Chocolate, Cake and Dessert Village sells freshly baked breads, sponges, tarts, jellies and desserts gives you the opportunity to taste, decorate and learn from local experts.    Afternoon tea can be enjoyed in the beautifully decorated Vintage Tea Room, where teas, handmade cakes and scones with clotted cream and jam are served on china from a tea trolley by vintage styled tea ladies and gentlemen, and vintage music for ambience.   Kids Cookery School   In the Kids Cookery School, little foodies can make and decorate their very own pizza, cupcakes and other favourites, inspiring the next generation of Junior MasterChef and Great British Bake Off contestants! It’s a chance for the whole family to join in while the children are introduced to new food and flavours from around the world. There will be fun healthy living masterclasses for kids too, which include healthier masterclasses such as making Strawberry Ladybirds and Rainbow Fruit Pizza. The Kids Zone will be extended to include giant Jenga, giant Chess, bouncy castles, trampolines and we have partnered with The Week Junior who will be providing fun, educational material for the children to enjoy.     BBQ Arena & Restaurant Tents   Don’t forget to stop by one of the amazing restaurant tents, which champion new restaurants and provide visitors with the first taste of newly launched menus – the only difficulty is deciding where to dine with such a culinary feast on offer! Restaurant tents include Bilbao Tourist Board, celebrating the new direct Edinburgh-Bilbao route with Spanish delicacies, CAU Steak Restaurant with it’s distinct Buenos Aires twist and Maki and Ramen restaurant with freshly made sushi and steaming hot ramen.

  VIP: The Red Carpet Welcome   The Foodies Festival VIP experience will be taken to a new level in 2017, with exclusive VIP creative summer workshops, champagne tasting sessions, and ‘Meet the Chef’ sessions held in the comfort of the VIP area, complimentary glass of fizz in hand. The VIP lounge will also have a new deli and gourmet snacks area and complimentary, exclusive Foodies Festival tote bags with VIP goodies inside. Live music on the VIP acoustic music stage will add to visitors’ luxury experience in VIP and make their time at Foodies Festival all the more memorable.   Festival Highlights: · Art of Health Living and Balanced Lifestyle with Yoga Classes · Grow Your Own · Brand New Creative Summer Workshops · Michelin-star, celebrity and top local chefs cooking in the Chefs Theatre · More award-winning producers than ever before · Champagne, wine, gin, rum and craft beer masterclasses · Bug-Eating competition and the famous Chilli-Eating Challenge · Live Music from local bands at the Unsigned Music Awards Stage · Burlesque Baker Charlotte White and patisserie chefs whipping up summer bakes in the Cakes & Desserts Theatre

Tickets:  Tickets are on sale now at www.foodiesfestival.com   Ticket prices: Friday adult ticket £10.00/£8.00 concession Saturday or Sunday adult ticket £14.00/£11.00 concession Three day adult ticket £20.00/£16.00 concession   VIP day ticket £38.00/£35.00 Friday - includes a welcome glass of bubbly, use of the VIP area with private bar and refreshment, priority entry to food and drink masterclasses, exclusive VIP only masterclasses, showguide, and tote goody bag to take home.   Children aged 12 and under go free to all Foodies Festivals when accompanied by an adult.   Open times: 4th August: 11am-7pm 5th August: 10am-8pm 6th August: 10am-7pm   Social Media: Facebook - @foodiesfestival Twitter - @foodiesfestival Instagram - @foodiesfestival   About Foodies Festival: Foodies Festival launched in 2005 with a single event in Edinburgh and over the last 12 years Foodies Festival has expanded across the UK, celebrating its 10th anniversary in 2015 with 13 festivals (10 summer and 3 winter events). It is now the largest celebration of food and drink in the UK. To date, Foodies has welcomed over 3 million visitors and helped launch hundreds of new businesses and supported thousands of small producers. Foodies Festival proudly celebrates local produce in each festival region and showcases the most exciting and talented chefs, bakers and producers in the UK. This year, Foodies Festival launches itself as a food, drink and wellbeing festival with a new healthy living zone.

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