Feeding Time at Foodies Festival
For a change, there was some blue sky present this summer. It was a glorious sunny Sunday and for the third year in a row, Wifey and I escaped the city (just about) and headed to Cannon Hill Park.
The main reason for our visit was not the usual excellence of the MAC, or for a run. Instead, it was to have a taste of the Foodies Festival. Now in it’s 11th year starting in Brighton at the end of April, and then touring the country with food festivals in ten locations throughout the Summer.
The Birmingham event showed off some of Birmingham’s best talent with Nathan Eades Richard Turner, Brad Carter, Ben Ternent and James Wong.
Also TV talent was in attendance in the shape of Great British Bake Off Winner, Nadiya Hussein, and MasterChef’s Tony Rodd and Dhruv Baker.
Accompanying the demonstrations were some streetfood stalls, bars and produce to purchase and try.
The first stop off for Viv and I was a bit of Caribbean spice in the shape of the Levi Roots camper van, serving up wings and nibbles. Wifey managed to grab a wing smothered in Reggae Reggae sauce, with a bit of chopped spring onion and mayo.
The wing was nice and hot, and the Reggae Reggae sauce worked well as a marinade. We’ll definitely be trying it at home at some point.
Next stop was keeping in the Caribbean theme with a visit to the Appleton Rum Bus.
This Jamaican Rum is a firm favourite of Wifey’s extended Jamaican family and it’s nice to see it reaching the UK! We were shown how to mash sugar cane, which reminded us of our holiday to the Dominican Republic a few years back. Wifey got to pretend to be bus driver, had a rum tasting of Appleton’s signature blend and then finished off with a couple of cocktails.
A Jamaican Mule for me made with ginger ale and lime whilst Wifey plumped for a Fruit Punch with Orange, Pineapple and Grenadine. Both were delicious and didn’t last very long!
Onwards to the Chef’s Theatre and we bumped into Birmingham’s best Chilli Sauce provider in the shape of Pip! Pip’s Hot Sauce is a devilishly spicy chilli sauce brand,
crafted in small batches to ensure quality and made right here in Birmingham.
We picked up a bottle on the way for Wifey’s dad, a bit of a connoisseur of fiery stuff, and arrived at the theatre in time for Nathan Eades’ chef’s demo.
Nathan Eades has taken over Head Chef duties at Simpsons for just under a year now, after a successful run at his own, Epi @ The Courtyard in Bromsgrove, and pop ups at The Kitchen Garden (Kings Heath) and The Pickled Piglet (City Centre).
For today’s demonstration, Nathan was cooking Seared Scallops with asparagus, shrimp and squid ink.
It was a fascinating demonstration with lots of good foodie tips on preparation, and getting your ingredients weighed and sorted prior to cooking saving a lot of time.
After witnessing that display, it was time to get munching. Our next stop was a Prosecco and Squid bar for Wifey.
A hefty portion of squid and chips with a squidge of mayo. The squid in batter was quite light, not suffering from excessive chewy-ness and the chips not too greasy.
My lunch also went with an aquatic theme but with an added quack.
I had a portion of crispy rotisserie duck, spring onion and hoisin sauce accompanied with duck fat chips.
The duck was a touch on the dry side but otherwise flavoursome, and the chips were amazing like crispy roasties and chips combined.
To cool off, it was time to return to an annual favourite of ours, Whipsmiths. These guys do Liquid Nitrogen Ice-cream in their Cryo-mixer, a purpose designed liquid nitrogen ice-cream machine, and allows operators to handcraft individual portions of ice-cream in just 30 seconds.The queue took 30 minutes but it was worth it.
Wifey had a green combo of Pistachio and Matcha whilst I went for Popcorn and Coconut. If you’ve never tried it, it’s a lot creamier than normal ice cream as the crystals have less time to form, therefore, are smaller and smoother. Wifey’s ice cream was almost savoury in flavour but disappeared rapidly, mine was crunchy with some real popcorn thrown into the mix.
And that was pretty much it. We’ll be returning next year, however, the majority of stalls in the streetfood aisles were repeats of previous years, hopefully next time there’ll be some further variety as we’re running out of things to try!
Who: Foodies Festival,