UK’S LARGEST FOOD FESTIVAL RETURNS TO OXFORD SOUTH PARK
Saturday 25, Sunday 26 and Monday 27 August 2012
Foodies Festivals are excited to be returning to South Park in Oxford for the third year running. This beautiful setting for the UK’s largest celebration of food and drink, and will see visitors flock from the surrounding areas to feast on the vast array of culinary activities. Now in its sixth year, Foodies Festivals also take place across the UK in Edinburgh, Brighton, Battersea Park, Hampton Court Palace, Bristol and Tatton Park in Cheshire.
Top chefs, including Michelin-starred Daniel Galmiche of the Vineyard at Stockcross, Gary Jones of Le Manoir aux Quat’Saisons, Maxwell Mason of The Big Bang, and Ready, Steady Cook’s Alex McKay will cook signature dishes live in the Chefs’ Theatre and explain how amateur cooks can prepare the same dishes at home.
Daniel Galmiche said: “This will be my third year at Foodies Oxford and I have such a wonderful time that I always look forward to it. This year, I will cook recipes from my book, The French Brasserie Cookbook, such as cod, coriander and garlic parcels and grilled courgettes with olive oil and thyme.”
The popular Food and Drinks Masterclasses invite visitors to be amongst the first in the UK to sample new products, brush up their skills as well as learn new tips and techniques. There are 100 places available at each session, where experts will be sharing their knowledge and giving out samples. Over the course of the weekend there will be beer and food matching classes with Melissa Cole, author of ‘Let Me Tell You About Beer’, indulgent cakes with Outsider Tart, wonderful wines with expert Charles Metcalfe and fine Moroccan cuisine from Exotic Tagine.
Food-loving film fans can enjoy a unique culinary experience at the Food of Love Cinema, where the food featured in each movie will be served to the audience. The programme includes pizza with Moonstruck, pasta with Goodfellas, and sushi with Tampopo.
Director Hannah Robinson, who curated the programme for the pop-up cinema, said: “For me, movies and cooking are both hugely creative and a way of exploring other cultures. I have always wanted to go to Vietnam, but until I do, I can get a flavour of the culture by eating Vietnamese food and watching ‘The Scent of Green Papaya’.”
New to Foodies this year is the Children’s Cookery Theatre, run by Beverley Glock of Splat Cooking and sponsored by Lakeland, where youngsters will be encouraged to cook up a storm. There will be all sorts of gastronomic experiments going on to keep the children occupied.
Also new is the City Beach - complete with sand, deckchairs and beach-huts selling ice-cream, tea and cocktails; Street Food Avenue - serving quality dishes from around the globe and the Great Taste Market – selling award-winning goods from the UK’s top producers.
Other features for food-lovers include restaurant tents, bars, a producers’ market and an exhibitor’s area.
Throughout the weekend there will be live music on the entertainment stage, including Gloria Miller Duo, The Coronettes and Contagious Vibes.
Tickets for Foodies Oxford are available from www.foodiesfestival.com or by calling 0844 995 1111.
Three-day ticket £18 (concession £15). One-day ticket £10 (concession £8). VIP tickets cost £38 and include a 2-course meal with champagne in the VIP tent, a goody bag and priority VIP seats in the Theatres and Masterclasses. Entry is free for children aged 16 and under accompanied by an adult. Price includes entry into the Chefs’ Theatre, Food Masterclass, Drinks Masterclass and Kids’ Cookery Theatres and they must be registered for upon arrival.
Times: Sat – 10am-7pm, Sun – 11am-7pm, Mon – 11am–7pm
Special 2-4-1 Ticket Offer
Get 2 x day-tickets for £10 or 2 x three-day tickets for £18. Use booking code foodies241 when booking online at http://www.foodiesfestival.com/ticket-information/ or call 0844 995 1111
Foodies Festival and Oxford City Guide are teaming up to give away 20 pairs of tickets (worth £18 each!), which allows entry every day of the festival.This competition has ended.
Posted: Wednesday, 01 August 2012