Thousands of visitors are expected to pack out the streets of Newport for this Saturday’s food festival – sponsored by Tiny Rebel.
The award-winning brewery which runs Urban Tap in the city centre is the headline sponsor of the free, one-day event which will see 80 stalls and more than a dozen food demonstrations or talks.
Tiny Rebel’s Bradley Cummings said: “We’re a proud Newport business so coming on board as headline sponsor of the festival is a great honour.”
The Golden Lion at Magor is a supporting sponsor – and two of its chefs are on the bill.
The mouth-watering line-up of chefs includes the Celtic Manor Resort’s TV chef Larkin Cen, Ben Periam of Mojo The Food Bar, James Sommerin of The Esplanade in Penarth, and Steve White of The Ruperra Arms.
The festival’s hotly-contested teen chef competition final will be staged at 10am upstairs in Newport Market, and there will be a battle of the burgers there between Pretentious Burger Kitchen and Meat Bar & Grill at 4pm.
There’s also a packed programme of entertainment with choirs and bands performing throughout the day.
Here are 9 tasty things to do at the festival:
Learn how to make perfect pasta – including a simple dish anyone can replicate at home – with the Executive Chef of The Park Michelin-starred restaurant and The Brasserie at Lucknam Park Hotel & Spa, Hywel Jones. His session will take place at 11am in the upper area of Newport Market.
Spice up your life with a tasting of some of the hot and fiery sauces from Monmouthshire producers Sorai. If you love chillis, these sauces are for you! We recommend the onion and balsamic sauce which has a hot tang.
Brush up on your cake decorating skills at a demonstration with Nia Thomas in 44 High Street at 2pm. Nia has 18 years of experience in decoration and sugar craft – and she has passed on her skills in classes and day schools for the past two years.
Sample fantastic, fresh, and funky vegetarian food at the Parsnipship stall – created at their base in South Wales. We’re in love with Parsnipship’s haloumi burgers.
Catch a demonstration by Gwent chef James Sommerin, whose Penarth restaurant has been awarded title of Best in Wales in the Good Food Guide 2016. He’ll be at the Pobl offices at 11.30am. He has inspired his 17-year-old daughter to work alongside him in his kitchen.
Check out the sweet taste of Clam’s Handmade Cakes at their stall – last year, they did a roaring trade. So pop along early to get the widest selection of cakes!
Learn how to cook with beer with the help of Tiny Rebel’s Paul Turley. His demonstration will be in the Pobl offices at 2.30pm.
Taste some wine or liqueur from exhibitors Cwm Deri Vineyard. We caught up with them at the recent Abergavenny Food Festival and loved their light and bright elderflower gin and smooth sloe gin.
Grab an ice lolly with a kick from Mojo The Food Bar’s pop-up cocktail bar – or a special cocktail created by mixologist and head bartender, Andrej Madaras.
Alexlouise Brown (pictured) was trained by Michelin-starred chef Raymond Blanc, she ran her own pub-restaurant and her own catering company.
Now, she is sharing her passion for food by teaching people how to go back to basics and make delicious meals from scratch.
Once a month, the owner of Alex’s Supper Clubs hosts Alex Cooks The Box at her base in Pontypridd.
Riverford Organic Farms vegetable and meat boxes are the centrepieces of every session. The contents change every month – produce is seasonal and from Riverford’s network of farms.
Alexlouise, 35, has just a few days to come up with mouth-watering recipes which are simple enough to be demonstrated to and remembered by her visitors without a recipe.
Remember how our mothers and grandmothers created meals from available ingredients without ever looking at a recipe?
Alexlouise is taking cookery classes back to the future.
When I visit, the vegetables include wild garlic, cabbage, courgettes, carrots, rocket, cucumber, spinach leaves, purple sprouting broccoli, onions, potatoes, and mushrooms. The vegetables are supplemented by Riverford organic meats and organic free range eggs, milk, and cream. The only non-UK fruit and vegetable ingredients are bananas – which, of course, have to be imported.
Alexlouise’s philosophy is simple: cook using organic produce and cook from scratch.
“Food doesn’t have ingredients, food is ingredients,” she says.
We’re greeted with a glass of prosecco or her own kombucha, a fermented tea which is slightly sparkling. Alexlouise has added berries to the probiotic drink. It’s refreshing and good for the digestive system.
As she expertly slices the potatoes into wedges and sprinkles them with garam masala and cumin, we talk about the toll food processing can take on ingredients.
Alexlouise shows us how to spatchcock a chicken within minutes. Her cooking doesn’t require complicated kitchenalia – just a roasting tin or two, a frying pan, a saucepan, one sharp knife, a sharp grater, and a hand mixer.
As the chicken and potato wedges roast in the oven, Alexlouise sets to making us her mouth-watering mushroom soup.
Solid coconut oil is heated to become liquid, and onions fried until translucent. If no vegetarians like me attend, Alexlouise could use lard. Then, Alexlouise grates in the mushrooms. Water, rather than stock, is added, and the soup is seasoned. It simmers until ready for hand blending and is served in tea cups with a dollop of sour cream and a square of homemade rosemary focaccia. It’s fresh and delicious.
We all marvel at how much taste Alexlouise packs into a simple soup.
Our six courses include a home-made coleslaw with soft-boiled eggs which lives on a different planet from the runny affair we buy in tubs in supermarkets.
The grater is king – carrots and cabbage are grated, mayonnaise is added, and everything is seasoned to perfection.
We are also treated to linguini with a tangy lemon and chilli sauce and a crunchy topping of cob nuts, a salad of leaves topped with a balsamic syrup and Indian paneer cheese griddled in Indian spices, roasted, spatchcocked chicken and potato wedges, and Alexlouise’s pudding, a caramelised banana fool.
We’re shown how to caramelise sugar correctly – never leave un-melted sugar grains – and how best to coat the banana slices. Cream is whipped and Alexlouise assembles the pudding in champagne flutes, topped with an orange physalis berry on the rim of the glass.
At the end of the three-hour session, we’re enlightened, full, happy, and determined to put Alexlouise’s simple recipes into action in our own kitchens.
The atmosphere is friendly and relaxed enough to reassure even the most timid would-be cook. Vegetarians like me are welcomed.
It’s the perfect foodie night out with friends or family.
Riverford Organic Farms franchiser in South East Wales Janet Mier, who is also at the Alex Cooks The Box night, says the sessions have inspired visitors to order regular vegetable and meat box deliveries.
“Some people who come along are already customers and have heard about the events through us, but others are inspired by the recipes and the produce and sign up,” she says.
“They see the quality of the produce and taste how good it is. We’ve been involved in the nights for a few months now, and it’s been excellent.”
Janet serves customers from Penarth and Sully to the Heads of the Valleys and Monmouthshire border to the east, delivering around 850 boxes a week.
At 15, Alexlouise went straight from school into a job in a kitchen after a work experience placement at 14. She washed dishes and prepared vegetables, but soon realised she could work her way up.
“If you stay in kitchens long enough and you learn, you will progress,” she says.
She went on to work in restaurants like those at the Celtic Manor, then worked under Michelin-starred chef Raymond Blanc at Le Manoir Aux Quat’Saisons near Oxford. By the time she was 22, she was running her own pub-restaurant Y Draenog in Pontyclun.
A spell running her own catering company followed, then a move to Switzerland, the home of the hospitality industry.
Alexlouise catered to exclusive ski chalet clients like Prince Andrew, the President of Kazakhstan, the Saudi royal family, and billionaire businessmen and women.
When she returned to Wales, she began working at her other love, property development. Cooking went on the back burner for a while, but her love of food eventually drew her back to the kitchen.
She started her Alex’s Supper Clubs business, where a group of people visits her base in Pontypridd, each bringing an ingredient. Everyone cooks together.
Then came Alex Cooks The Box.
Now, Alex is also spreading her love of cooking by teaching families how to cook with affordable, fresh ingredients in Llanhilleth.
A North Wales delicatessen famed for its home-made produce has been highly commended at the British Pie Awards in Melton Mowbray.
Leonardo’s Delicatessen Limited in Ruthin was recognised for its lamb, coriander, and apricot pie in the lamb pie category at the prestigious awards.
Leonardo’s makes its own quiches, puddings, sausage rolls, patés, and ready meals, alongside its meat pies including chicken, leek and laverbread pies.
The deli was founded in 200 by Ceris Brunzel-Roberts and her chef husband Andreas Brunzel. It uses seasonal fruit and vegetables from the owners’ garden, Tyn y Celyn free range chicken, Welsh black beef from Bala, Mochyn Merllyn pork, and Coed Du Farm milk and cream. Other local ingredients used include Clyttir Farm free range eggs and Snowdonia cheddar.
The Cumbrian firm took home the title of Supreme Champion, beating 815 other pies to secure the coveted trophy. This pasty had the judges’ mouths watering for its even bake, beautiful glaze and well balanced flavours.
Matthew O’Callaghan, Chairman of the British Pie Awards and Melton Mowbray Pork Pie Association, said: “I know many will be surprised to see a pasty winning the British Pie Awards, but the definition of a pie is a filling totally encased in pastry – pies come in all shapes including round pies, square pies and pasties.
“Pasties have been a feature of British cuisine for centuries ranging from the Forfar Bridie in Scotland through to the Midland’s Bedfordshire Clanger and down to the iconic Cornish Pasty. I’m pleased that we now have an award-winning pasty to shout about from Cumbria.
“The winning pasty was outstanding.”
The eighth annual British Pie Awards took place in Melton Mowbray during British Pie Week for the first time in the awards’ history. On Wednesday, 816 pies were entered from 132 professional bakers, butchers, and chefs and judged by over 100 top pie perfectionists – including leading food critic Charles Campion, chef Rachel Green and TV chef Andy Bates.
Turner’s Pies Ltd in Bognor Regis, West Sussex, had four entries achieving first place within their individual classes. These pies were – Steak & Stilton Pie, Highland Top Rump & Potato Pie, Chicken, Ham Hock & Stuffing Pie, and Steak & Ale Pie. If you think football clubs are all about meat pies, think again. Morecambe Football Club won the dessert pie category with its apple, sultana,and cinnamon pie, and was highly commended twice.
The Speciality Class at this year’s British Pie Awards encouraged pie makers to create showstopping pies fit for Her Majesty The Queens 90th birthday celebrations. A Victorian Corset Pork & Chicken Pie produced by Walker & Son was crowned as the class winner.
Beef Skirt & Vegetable Pastie –
A.F. Huddleston Butchers
Best Overall Small Producer
Steak & Ale Pie – The Wheatsheaf
Class 1 – Melton Mowbray Pork Pie
Melton Mowbray Pork Pie – Dickinson & Morris
Melton Mowbray Pork Pie – F. Bailey & Son
Melton Mowbray Pork Pie – Leesons Family Butchers
Class 2 – Pork Pie
Tesco Finest Extra Large Melton Mowbray Pork Pie – Walker & Son
Pork & Egg Pie 440g – Walker & Son
Pork Pie – Keelham Farm Shop Ltd
Class 3 – Steak & Kidney Pie
Steak & Kidney Pie – Wessex Pantry
Steak, Kidney & Ale Pie – Proper Pies Limited
Steak & Kidney Pie – Turner’s Pies Ltd
Class 4 – Beef & Any Flavour Combination Pie
Steak & Stilton Pie – Turner’s Pies Ltd
Beef, Venison & Red Wine Pie – The Outdoor Pig Company
Steak Mushroom & Truffle Oil Pie – Turner’s Pies Ltd
Class 5 – Beef & Ale Pie
Steak & Ale Pie – The Wheatsheaf
Steak & Ale Pie – Tom’s Pies
Steak & Ale Pie – Chef’s Kitchen
Class 6 – Meat & Potato Pie
Highland Top Rump & Potato Pie – Turner’s Pies Ltd
Meat & Potato Pie – Morecambe FC
Steak & Potato Pie – Middleton-in-Teesdale Fish & Chip Shop
Class 7 – Lamb Pie
Lamb, Mint & Rosemary Pie – Robert Bowring Farmer & Butchers
Lamb, Coriander & Apricot Pie – Leonardos Delicatessen Ltd
Braised Lamb, Rosemary & Roast Potato Pie – Dunkleys
Class 8 – Chicken Pie
Chicken, Ham Hock & Stuffing Pie – Turner’s Pies Ltd
Chicken Pie – Plenty Pastry Ltd
Chicken Pie – Robert Bowring Farmer & Butchers
Class 9 – Chicken & Vegetable / Herb Pie
Luxury Chicken Pie – Nice Pie
Chicken & Leek Pie – Thomas the Caterer
Chicken & Leek Pie – Robert Bowring Farmer & Butchers
Class 10 – Chicken & Other Meat Pie
Chicken, Bacon & Mushroom Pie – Walker & Son
Chicken Pie – Plenty Pastry Ltd
Chicken, Ham Hock, Maderia & Wild Mushroom Pie – Proper Pies Ltd
Class 11 – Speciality Meat Pie
Game Pie – Mud Foods Ltd
Venison Pie – Plenty Pastry Ltd
Game Pie -Madaboutpies.co.uk
Class 12 – Savoury Pie
Pork & Apple with Layered Turkey & Sage Crust – Roberts Country Fayre
M&S Fluted Oval Pork & Chicken Layered Pie – Walker & Son
Tesco Ultimate Pork Pie 440g – Walker & Son
Class 13 – Fish Pie
Posh Stargazy with Prawns Pie – Fuller, Smith & Turner
Smoked Salmon & Caviar Pie – Katherine Walmsley Fine Foods
There is set to be a feast for foodies at this weekend’s Monmouthshire Food Festival in Caldicot Castle.
The event will feature food and drink producers, chef demonstrations, a children’s quarter, and recipes cooked up by chefs from the Royal Navy.
The festival’s Look and Learn section will feature demonstrations and tutored tastings from artisan baker Bill King, Black Mountain Gold chocolates, Brecon Brewing, Gwatkin Cider, Morgan’s Brew Tea, Rayeesa’s Indian Kitchen, Varsity Coffee, and Warner Edwards, craft distillers of gin.
The festival entry fee is £5, children under 12 go free. The event is held between 10am and 4.30pm on October 10 and 11.
More than 13,000 people are expected to visit this weekend’s Mold Food and Drink Festival, headlined by TV chef Paul Rankin.
There is a packed programme of events, with Rankin in action in three slots tomorrow, at 11.20am, 1.30pm and 3.35pm.
Rankin, who starred alongside fellow chef Nick Nairn in Paul and Nick’s Big Trip, ran Roscoff, the first Northern Ireland restaurant to be awarded a Michelin star.
Masterchef runner up Dean Edwards takes to the stage for three demonstrations today. Founding member of the Welsh National Culinary Team Graham Tinsley, who worked under Anton Mosimann at The Dorchester, is staging two demonstrations today, as does Ian Purcell of the Cibo at St David’s restaurant in Mold.
James Elwood, who runs Anne’s Patisserie with his wife, gives a masterclass in patisserie at 2.30pm tomorrow.
Vegan cookbook writer Lee Watson will give a taste of India vegan cookery demonstration at 12.30pm tomorrow.
Head chef at Mold’s The Fat Boar, Phil Peacock, will give a three course meal demonstration this afternoon.
There is also live music, a children’s cookery school, and interactive food and craft workshops.
Admission for the event at Y Dderwen – The Oak, Hendre: Adults pay £5, children £2, or a family ticket for two adults and two children is £10.
This unique liqueur is made with hand picked aronia berries from plants grown on the family farm and other natural ingredients – no juice from concentrate, artificial colourings or preservatives are used in our liqueur. Every bottle is unique as they are all hand filled, crafted and finished.
Charles Hough has been making cheese for more than 20 years. Located in Knutsford, Cheshire, the family business has been in farming for many generations. Individually waxed, handmade farmhouse cheese in various flavours including parsley and garlic’ vintage; chive and onion, cranberry, ginger and tomato and basil.
Big Star Food
Southern US inspired food including pulled pork and fried chicken.
Black Dog Wine Agency is born of a love of all things New Zealand. We aim to bring you the most exciting wines being made the length and breadth of this amazing country. As we don’t sell wines from anywhere else, we can concentrate on sniffing out the very best New Zealand has to offer.
Caffeine Rush has been developed by the Exchange Coffee Company. We import and roast the finest quality coffees in the world. Our coffee buyers purchase beans only on the basis of their cup quality. We carefully hand roast each bean to perfection in small batches and then it is packed straight after roasting to seal in the freshness, capturing that elusive ingredient ‘aroma’.
Mold is proud to be the first Cittaslow town in Wales, part of the International Cittaslow Movement – improving the quality of life for our community. Mold was accredited as a Cittaslow town during the first Mold Food and Drink Festival 10 years ago. Visit our stand for information about what’s happening in Mold and the beautiful surrounding areas.
Coopers create products using only the best possible ingredients, all with local provenance. Our gourmet sausage rolls are made in Shrewsbury and sold at farmers’ markets, delis, farm shops and rural outlets. Once tasted, they are never forgotten.
We offer cakes, cupcakes chocolate lollipops also personalized chocolate & much more, the sweet trees are a new addition to what we do they come in different sizes & a wide variety of sweets to suit everybody.
FoodStation Ltd is based in Snowdonia, North Wales surrounded by glorious views and so we know how to appreciate good things and that is why we sell the highest quality and freshness produce. As a new company that is growing from third year of trading, we are growing in strength with every show we trade. We have young enthusiastic staff working for us who are always on hand to serve our customers with a smile. All our produce is of highest quality and fresh at time of sale. We can guarantee that you will not be disappointed with our service or our produce.
The Spoon Ring, a tradition dating back to 17th century Britain, the silver spoon ring was created by the poorer people eg. servants who had access to steal a silver spoon from the Manor house and have it fashioned into a ring for their wedding, as they could not afford to buy precious metalled rings.
North Wales Brewery began brewing in 2008. Beers such as Abergele Ale, Welsh Stout, Bodelwyddan Bitter and our specialised Chilli are sold in bottles at farmers markets, food festivals and seasonal shows. Alongside our traditional real ales we produce traditional soft drinks including; Dandelion & Burdock, Ginger, Spiced Apple and Cherry.
Our sausages are from the four finest parts of our rare breed free range pigs. These parts are the, shoulder joint, leg, pork chops and belly pork. All slightly seasoned, but more importantly made using all natural skins and nothing synthetic, unlike some competitors. The proof of the pudding is every food festival we attend, we sell out.
Y Bragdy Mŵs Piws / The Purple Moose Brewery is a ’40-Barrel’ micro-brewery based in the historic harbour town of Porthmadog, North Wales, close to the mountains of Snowdonia. Brewing commenced on 14th June 2005 with a one-off special pale ale at 3.5% called ‘No.1′.
We are traditional in our methods of production, all of our juice is pressed through a cloth or hair, with either one of our many Victorian oak beam screw presses, or one of our vintage hydraulic presses.
Our Cider & Perry rely on their natural yeasts & tannins to ferment. It is with our wealth of knowledge & experience that we can offer a range of products to suit many tastes.
Caterers based in Worcester also offering Catering Services to the West Midlands, Hog Roasts, Hot Buffets, English Breakfasts, Big Pans and Mexican Food. Wedding Caterer, Christenings and Party Catering, Corporate Event Caterer and Themed Party Catering.
Su Casa of Oswestry in Shropshire provide large and small events with outstanding catering inspired by world cuisine that can liven up any business meeting or give a memorable aspect to your family gathering and celebration.
Vegetarian pates, chicken liver pates, Welsh rarebit and fish pates.
At Venture we capture your precious moments in time and beautifully present them in our stunning hand-crafted product. Our innovative photoshoots, exceptional photography quality and first class customer service continues to redefine family photography, creating lasting memories for generations to come.
It’s true, Wrexham Lager is back. Since the sad day that it closed in 2000 we know that a lot of people have missed the great taste of Wrexham Lager and now after 10 years absence that great taste is back.
The Walnut Tree at Llanddewi Skirrid near Abergavenny has retained its Michelin star, the food guide revealed.
The restaurant, which is under the helm of chef Shaun Hill, is one of five Welsh restaurants to be awarded stars in the 2016 Michelin Guide.
Mr Hill took over the restaurant in 2008, after former owner and former Michelin-starred chef Franco Taruschio sold the site in 2001. He has worked for Robert Carrier and alongside Brian Turner.
The Merchant House, his 24 seat Michelin-starred restaurant in Ludlow was hailed as the 14th best in the world and turned the Shropshire market town into a gastronomic destination.
Tyddyn Llan in Llandrillo, run by Bryan and Susan Webb, retains its Michelin star in the new guide. Tyddyn Llan is also a former True Taste North Wales restaurant of the year, and has built its reputation on seasonal Welsh produce.
The Checkers in Montgomery, which became Wales’ fourth Michelin star holding restaurant in 2011, retains its star. Chef proprietor Stéphane Borie offers classic French cooking.
Head chef Gareth Ward and the team at Ynyshir Hall, Machynlleth, also retained their star.
He joined the Machynlleth restaurant from two Michelin-starred restaurant Sat Bains in Nottingham where he worked for three years as sous chef. He also worked at the one-starred Hambleton and Seaham Hall in Durham. The main emphasis is about taste and exciting flavours using only the best of Welsh produce.
Monmouthshire’s The Whitebrook also retains its Michelin star. Chris Harrod, who trained at Le Manoir,uses locally sourced food and freshly foraged herbs.
The Felin Fach Griffin near Hay on Wye was awarded a Bib Gourmand for offering good food at moderate prices. Its team prides itself on offering the best of Welsh border produce and keeping its cooking simple.
More than 70 food and drink exhibitors have confirmed their attendance at the Admiral Newport Food Festival on October 3.
Exhibitors based in Newport will include A Lot of Waffle – a new company selling American waffles with sweet and savoury toppings, Big Fish Little Fish –a business sells crayfish nachos, Curry on the Curve – selling healthy Indian cuisine, Noodles in a Box, and Pulled Pork People. All these businesses will be exhibiting for the first time.
Two of Newport’s newest restaurants will also be showcasing their dishes, Meat Bar and Grill located on Clytha Park Road and Mojo The Foodbar on Clarence Place.
Mojo has Andy Beaumont at the helm. He has previously worked at Michelin-starred restaurant Tyddn Llan and also starred in the BBC series, Great British Menu last year.
Other city-based businesses with stalls are the Café at Ridgeway and Ruperra Arms in Bassaleg.
Avril’s Country Kitchen and Needham’s fishmonger’s based in Newport Indoor Market will return to the event which celebrates its fifth birthday this year. There will be locally produced Welsh cakes from Fresh as a Daisy. All of these businesses have supported the festival since the very first one in 2011.
The brewery with the Great British Beer Festival’s champion beer of Britain, Cwtch, the Tiny Rebel Brewing Company, will also be in attendance. Gower Cottage Brownies and Meat and Greek Ltd, regulars at the recent Street Food Circus in Cardiff will also be in Newport.