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Interviews, Recipes

A luxury Italian take on festive dining

With Foodies Festival Christmas in Tatton Park just around the corner, and the exciting news that Italian luxury car brand Maserati will be at Foodies Festival in Edinburgh, a little plate of Italian luxury seems like just the ticket this week.

Showing you how to cook the way you live in the Hoover Chefs Theatre in Tatton Park is local culinary hero Simon Wood of MasterChef fame. Now the owner of one of Cheshire’s most loved restaurants, the self named Wood restaurant,  Simon’s contemporary twist on classic recipes is perfectly demonstrated in this earthy raviolo (multiple ravioli) dish.

Wild mushroom and chestnut raviolo




1 x Raviolo

Wild mushrooms


Sage crisp

Mushroom stock


Pasta Dough

500g Pasta “00” flour

3 Wole eggs

7 Egg yolks

Pinch of salt

2 Tbsp Olive oil

4 Tbsp saffron reduction

Mushroom & Chestnut Duxelle

2kg Chestnut mushrooms

540g Merchant Gourmet cooked chestnuts

6 Banana shallots finely diced

1 bunch of Sage leaves finely sliced

6 Sprigs of Thyme

1 Sprig of Rosemary

250g Dried Porcini

5ooml boiling water

1kg Mascarpone


Stale Ciabatta crumbed roughly

Garlic infused Extra Virgin Olive Oil

Sea Salt

White Pepper


Method for ravilio

Mix pasta flour, salt and olive oil together.

Whisk eggs, yolks and saffron reduction together.

Add egg mix slowly to flour mix to form a silky-smooth dough.

Knead the dough for 10 minutes to release the glutens in the flour.

Cling film and refrigerate for at least 3o mins before use.

Method for mushroom and chestnut duxelle

Place the dried Porcini in a bowl and pour the boiling water over and cover, leave to stand for 1 hour.

In the Robo Coupe, blitz the chestnut mushrooms & chestnuts and store to one side.

In a large pan sweat down the shallot, sage, thyme and rosemary.

Strain off the water from the dried Porcini and reserve from liquid for service.

Add the chestnut mushroom, rehydrated Porcini and chestnuts and cook on a low heat until there is NO water left, remove from the heat and leave to cool.

Put the mushroom mixture into a large bowl and carefully fold in the mascarpone.

Season to taste.

Method for garnish & service

Evenly coat the ciabatta in the garlic infused olive oil, season at bake until crisp and dry.

Once crisp and dry blitz in a food processor to form a tasty crumb.

In a separate pan melt the butter and add the sage leaves.

Pour mushroom sauce over ravioli on serving and finish with melted butter, crisp sage leaves and pangrattata crumb.

Grab your tickets to see Simon cook live in the Hoover Chefs Theatre at Foodies Festival in Tatton Park this winter.

Next Event




Join us 9th, 10th & 11th July at Cheshire Foodies Festival 2021 for our biggest celebration yet of top chefs, tasty food, delicious drinks and live music. See live performances from much-loved headliners and watch great performances from 50 emerging bands and soloists from the Maidstone area.

Much loved chart topping headliners Sophie Ellis-Bexter, Scouting For Girls & Toploader will be performing across our summer series.

Watch Celebrity MasterChef Winners cooking live in The Chefs Theatre along with other top local chefs will all be sharing their signature summer recipes and top tips. Try sweet treats and watch Bake Off Winners in The Cake & Desserts Theatre and taste the best wines and champagnes in The Drinks Theatre. Kids learn to cook in The Kids Theatre by SuperChefs. We can’t wait to welcome you back to Foodies Festival this summer for a fun filled day out!

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