Foodies blog

Beer, chocolate, sommeliers, and International Women’s Day may not exactly be the first things that comes to mind on a Friday in March, but at Foodies Festival we’re all about combining out-of-this world combinations for an extraordinary culinary experience.  It’s exactly this extraordinary experience that we are celebrating in showcasing four of the UK’s most inspiring…

It is no hidden fact that women in the culinary sector are often overlooked but here at Foodies Festival we’re all about the trailblazing female foodies who are creating fine contemporary experiences at restaurants across the UK. This International Women’s Day we’re spotlighting four friends of Foodies who encapsulate the mesmerising tastes of modern dining….

Who inspired you as a chef?   Marco’s book ‘White Heat’ inspired me to be a chef, but Alastair Little taught me to cook. What is your guilty pleasure? Definitely a big Chinese, although since visiting China recently, I’ve realised that most of my usual dishes don’t resemble anything they cook in China! What is your…

The Russian Mule is a take on the classic Moscow Mule – but only a Russian Mule is made with Russian Standard Vodka. This drink sensation is just too good to miss! INGREDIENTS 50ml Russian Standard Original 150ml Premium Ginger Beer (or Ale) METHOD Fill copper mug with ice cubes. Squeeze in half of one lime. Add 50ml of RussianStandard Original and the Ginger beer to fill….

Easy Rainbow Pizza Prep time: 10 mins Cook time: 15-20 mins Serves: 1-2 people (depending on the size of your flatbread!)   Ingredients: For the base we used a shop bought garlic and herb flatbread Toppings: 2 tablespoons passata Grated mozzarella or cheddar Your favourite rainbow coloured veggies (red, orange, yellow, green, purple) Cherry tomatoes…

Quinoa salad with watermelon Serves 4 400g watermelon with seeds, cut into 1cm dice ¼ tsp red chilli powder 10 fresh mint leaves, chopped ½ tsp salt 2tsp sesame seeds 50g lightly salted cashews Juice of ½ lime 3 tbsp hoisin sauce For the quinoa salad: 2tsps vegetable or corn oil ½ tsp mustard seeds…

Elder Zest Cocktail by Edinburgh Gin Ingredients 25ml Edinburgh Gin 25ml Edinburgh Gin’s Elderflower Liqueur 15ml fresh lemon juice Fever-Tree Sicilian Lemonade Lemon twist and mint leaves and fresh elderflowers (when in season) Method Fill a tall glass with crushed ice In a mixing glass, stir the gin, liqueur and lemon juice Stir, then pour…

Pan roast Halibut, Fennel & Toasted Almonds by Michael Bremner of 64 Degrees, Brighton Serves 4 4 x 120g Halibut fillet skinned and trimmed 500ml cold water 40g salt 100g butter 1 fennel 50ml lemon juice 100ml olive oil salt 50g Flaked almonds 80g milk powder 100g butter 1tbsp chopped parsley 250ml Champagne 250ml Yoghurt…

Elderberry Fizz 50ml Daffy’s gin 25ml fresh lime juice 10ml elder ower cordial 5 mint leaves, to garnish Franklin & Sons Strawberry and Raspberry, to top up ● Add the cordial, lime juice and gin to a cocktail shaker. ● Shake & strain over ice into a hiball glass. ● Top up with Franklin and…

Ingredients 4 egg whites 200g sugar 200g lemon curd seeds from 3 passion fruit 175g whipped cream (whipped with 25g icing sugar) 200g raspberries Method 1. Whisk the egg whites until stiff peaks, whisk in sugar tbs at a time, don’t add more until fully combined 2. Spoon onto a greased, lined swiss roll tray….