Saturday 5th & Sunday 6th September

Market Place & High Street, Hitchin

www.hitchinherts.com

with The Creative Kitchen

The Victoria1 Ickleford Road,

Hitchin, Herts SG5 1TJ01462 432682

www.thevictoriahitchin.com

Welcome to The Victoria Hitchin, serving up fresh food daily, real ales, live music,

themed food evenings, quiz nights, a brand new beer garden & a refurbished barn for

event hire, parties & private dining……all packed into your cosy little local!

Be sure to sign up to our

FACEBOOK & TWITTER feeds for all the latest info & gossip!

The Old George Ickleford41 Arlesey Road

Ickleford, Herts SG5 3UX01462 413092

www.theoldgeorgeickleford.com

With tremendous charm & character, offering fresh food daily, real ales,

wines, fresh coffee & most importantly a huge warm welcome to all,

including your canine companions.

Be sure to sign up to our

FACEBOOK & TWITTER feeds for all the latest info & gossip!

Food and Drink is a huge part of the attraction of Hitchin these days. From traditional pubs to cafes, wine bars to high quality restaurants that would not be out of place in any major city centre, the range of cuisine is more extensive than ever. Craft and local beers, speciality spirits and liqueurs and imaginative wine lists to match the inventive menus are a feature of so many of our establishments.

The Hitchin Food and Drink Festival with Creative Kitchen is now firmly established in the calendar of regular events. Many anticipate the mouth-watering delights that will be available on the Market Place and High Street on the weekend, truly a foodie’s delight.

Keith Hoskins, Town Centre Manager

What a festival we had last year! It just gets better and better with the variety of the programme meaning there is something for everyone, so I’m thrilled to be invited back as patron.

The Creative Kitchen is a wonderful way of showcasing local chefs, cooks and producers, bringing them together with local food lovers too. I’m sure this year will be as busy and successful as 2014, as the Hitchin Food and Drink Festival continues to grow into one of the best town centre foodie events around.

Nick Coffer, BBC Three Counties Radio Patron, Hitchin Food & Drink Festival

Welcome to the Hitchin Food & Drink Festival

Open Sundays from 6th September

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CRAFT & FARMER’S MARKET

Riverside, Hitchin Last Saturday of Every Month Fresh, Locally Produced Products

www.hitchinmarkets.co.uk

Ross MitchellSaturday 5th September 11.00amDr Ross Mitchell eschewed his career in the public sector to follow his dream of creating a contemporary street food brand. A fascination with smoking led to Ross experimenting with the best ingredients to produce exciting tastes. The resulting London Smoke and Cure Company has

become something of a phenomenon and has an almost cult-like following within the South London foodie scene.

Ross will be demonstrating how to make a home smoker, using almost ordinary everyday items, so that you can enjoy this method of food production in your own home. He will also explain basic smoking and curing processes and will provide some of his contemporary smoked, cured and brined foods for you to taste.

The London Smoke and Cure will be exhibiting at the weekend with Ross’s acclaimed hot Salt Beef sandwiches - expect satisfying portions, tasty pickles and accompaniments and at its heart the very best hand-cured British Salt Beef.

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NEW Extensive range available now in storeVisit our Bucklersbury shop and take a look for yourself

39 Bucklersbury, Hitchin SG5 1BQ Local stockist ofFollow us on

www.tbrooker.co.ukTel: 01462 434501

Phil LongHead Chef, The Old George Saturday 5th September 11.30am

With over 10 years of experience Australian chef Phil Long has been lucky enough to pass through some of the leading kitchens of the world including The Ledbury in Notting Hill and Asador Etxebarri in the north of Spain. He has also completed stages at Noma, Copenhagen and Alinea, Chicago.

He is now using all his experience leading the kitchen at The Old George Ickleford to create fresh, traditional menus with a modern twist.

He is treating customers to homemade sourdough, burgers & brioche buns, churning his own house butter, ice creams and sorbets, he even makes his own ricotta.

All the food prepared is as fresh as the day, and they source things as locally as possible.

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Dean EdwardsSaturday 5th September 12.30pm & 2.45pm

After coming second in BBC’s Masterchef in 2006, Dean Edwards sought to change his life radically by leaving his career as a “digger driver” to pursue his love of cooking and food.

Dean has appeared in ‘Food Uncut’, ‘Take on the Takeaway’, ‘Market Kitchen’ and ‘Saturday Cookbook’. He has been a regular chef on ITV’s ‘Lorraine’ since 2010 but first made his debut on ITV’s ‘This Morning’ in September 2009 where he featured in a weekly cookery slot, creating dishes for the ITV audience.

In recent times he has worked with brands such as ‘Kingsmill’ bread, ‘Kikkoman’ soy sauce, ‘British Asparagus’ and ‘Three Barrels Brandy. He has also been a regular contributor to ‘Fabulous Magazine’ since 2010. Dean’s first cookbook entitled ‘Mincespiration’ was published in February 2013 and his second cookbook will be published later in 2015.

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20 - 21 Hermitage RoadHitchin • SG5 1BT

01462 433603www.hermitagerd.co.uk

The Fox Willian • SG6 2AE

01462 480233www.foxatwillian.co.uk

Michelin Bib Gourmand 2015The Good Food Guide 2015

The Good Food Guide 2015Top 50 Gastropub 2015

Damask Green RoadWeston

SG4 7DA01462 790273

www.thecricketersweston.co.uk

Anglian Country Inns • www.acinns.co.ukA C I

91052 AC Inns Advert (Hitchin Food and Drink)_91052 AC Inns Advert (Hitchin Food and Drink) 05/08/2015

Nick CofferSaturday 5th September 1.45pmNick Coffer presents cookery show ‘Weekend Kitchen’, and a weekday show, for BBC Three Counties Radio. He is also a food writer; his cookery books and online blog ‘My Daddy Cooks’ contain simple, foolproof and unfussy, family friendly recipes.

Nick cooks regularly at food festivals and in 2014 he also starred with his children in a Sanisbury’s advert. He has been patron of the Hitchin Food Festival since 2013.

Nick is compering the Hitchin ‘Ready, Unsteady Cook’; where two teams, comprising a professional chef and a local hero, compete to cook the best dish using ingredients presented to them three minutes before!

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01462 455398www.chillibs.co.uk

Chilli B’s Lounge is open for Breakfast & Lunch

Illy Coffee & Tea Pigs Tea to go or to stay

Love Hitchin, Love your Independent business

atomic Cherry Bars

www.atomic-cherry-bars.co.uk

Atomic-cherry-mobile-bars @AtomicCBars

info@atomic-cherry-bars.co.uk

Providing high quality bar and events services for any occasion.

07827 966488

Scott LiversedgeHead Chef, Redcoats Farmhouse Sunday 6th September 11.00amHead Chef at Redcoats, Scott Liversedge has worked at the restaurant for most of his professional career. He now has a team of 8 chefs working under him, training them traditional skills and the fundamentals of classic British cooking.

Everything at Redcoats is highly seasonal and freshly made. Fresh fish, game and Scottish beef are always available, with items such as lamb, cheese and oysters dependent on the season with the team using local suppliers wherever possible.

The menus are changed four times per year. Scott plans his menus months in advance - this determines the vegetables and herbs that are planted in the restaurant’s kitchen garden. One of Scott’s greatest pleasures is using produce grown on site.

A recent rebrand has brought Redcoats up to date resulting in a more relaxed dining experience. Scott has introduced a wider variety of dishes and menus to suit a range of tastes (and budgets) - from a quick Redcoats burger to a decadent Turbot fillet.

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Eric HuvelinHead Chef, The Radcliffe Sunday 6th September 12.30pmEric grew up in France and is classically French trained but has lived and worked in the UK for the past 30 years so has a passion for modern British food. His style incorporates both of these elements. He loves both the creative side but also the technical side of cooking. He likes to know things

have been done properly! He believes this stems from his formal training in France. He worked under the now late Rory Kennedy who was one of Albert Roux’s prodigies. Rory was truly inspirational and gave Eric a great start. Eric has also worked under Paul Hackett, another of Albert’s prodigies. More recently Eric worked under Jean-Christophe Novelli before branching out by himself.

Prior to joining The Radcliffe Eric was Head Chef at Just 32 in Sun Street, Hitchin. All the kitchens were different and they have all helped make Eric the chef he is today. At The Radcliffe, the menus start with Eric and the team looking at what is in season locally. The first priority is always the flavour of the dish but the chefs always try to combine different textures and colours on the plate to make the dish as vibrant and interesting as possible.

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Hitchin Priory is a charming 14th Century building nestled in 19 acres of tranquil parkland and is only

minutes away from the centre of Hitchin

To make your reservation contact us on01462 420500

or email: reception.priory@chartridge.co.ukwww.chartridge.co.uk

CarveryCarveryCarveryIntroducing the new Sunday

at theHitchin Priory

Any bookings for four or more, all guests receive 3rd course FREE (Quote Sunday 3 for 2)

Hitchin Priory, Tilehouse Street, Hitchin, Hertfordshire SG5 2DL

OPENINGOFFER

£13.95 per adult - 2 courses£17.95 per adult - 3 coursesUnder 12’s half price

Saturday 5th September – Programme of Events

The Creative Kitchen

11.00am Ross Mitchell How to build your own food smoker

11.30am Phil Long Head Chef, The Old George, Ickleford.

12.30pm Dean Edwards Chef on ITV’s ‘Lorraine, BBC Masterchef finalist

1.45pm Nick Coffer Ready, Unsteady Cook with special guests

2.45pm Dean Edwards Closing the programme for the day

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ALL OF OUR MEAT IS LOCALLY SOURCED TO ENSURE WE SERVE THE FRESHEST, BEST QUALITY FOOD EVERY DAY.

BAR & GRILL

First Floor. 32 Market Place, Hitchin SG5 1DY 01462 451441 / INFO@OSINSKYS.COM

MONDAY TO THURSDAY LUNCH 12PM - 2PM / DINNER 5PM - 9PM

ALL DAY FRIDAY, SATURDAY & SUNDAYBREAKFAST SAT & SUN 10AM - 12PM

FOOD SERVED

Sunday 6th September – Programme of Events

The Creative Kitchen

11.00am Scott Liversedge Head Chef, Redcoats Farmhouse

11.45am Steve Vanstone The Floppy Chicken

12.30pm Eric Huvelin Head Chef, The Radcliffe

1.30pm Simone Scola Head Chef, The Hermit of Redcoats

2.00pm Katy Ashworth Presenter Cbeebies ‘I Can Cook’

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Hermit of Redcoats, Titmore Green,Little Wymondley, Hitchin, SG4 7JR

Telephone: 01438 747333www.thehermitofredcoats.com

We pride ourselves on serving quintessentially British food; locally sourced recipes made exceptionally well.

Open fires, welcoming service and a homely atmosphere create a warm and tasty dining experience.

The Hermit of Redcoats is a traditional

country pub with great ales, wines &

a hearty menu.

Simone ScolaHead Chef, The Hermit of Redcoats Sunday 6th September 1.30pm

Winner of Best Gastro Pub of the year, the Hermit of Redcoats head chef Simone Scola, was born in Falcade, Italian Dolomites where he trained for 5 years. He worked at Michelin starred Tivoli in Cortina D’ampezzo and Locanda Delle Tamerici. Simone moved to London in 2007 where he worked at Zafferano in Knightsbridge and Orrery in Marylebone.

He began his gastro pub experience at the Landsdowne in Primerose Hill. Enjoying this scene he joined The Hermit in 2013. Simone has brought his unique style, flare and knowledge to The Hermit, where he and Phill Tirrell have made a brilliant success in turning the pub into an award winning destination restaurant.

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Hitchin’s purveyor of fine foods since 1854 Keeping the tradition going for future generations

Cheese Tasting Masterclass4-5pm • Sat 5th & Sun 6th September

BOOK NOW

First come first serve

Home-made salad selection, deli sandwiches & our famous hot roast baps

Award winning local & international cheeses

World-class selection of teas & coffees available to both drink in or take away

Katy Ashworth Sunday 6th September 2.00pmAs the presenter of Cbeebies ‘I Can Cook’ Katy Ashworth is a very well known and loved face to thousands of children and their families.

The show encourages children under the age of six to get cooking and learn where their food comes from. Katy encourages the children on screen through music and games, and also demonstrates her ability to make even walnuts funny!

Katy is an accomplished actress, entertainer and singer and she has also become known for her daily appearances presenting the links between the shows in the Cbeebies house.

More recently Katy has begun writing and illustrating children’s stories. Her writing style is quirky, silly and very personable and similar to that of Rudyard Kipling and Spike Milligan!!! Her illustrations are in watercolour and ink and are inspired by Quentin Blake.

Katy is the proud Mum to her young son Charlie and spends her spare time immersed in her family, friends, music and travel.

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Atomic Cherry Bars

Brockleby’s

Camper Van Coffee Co.

Cantina Carnitas

Capsicana Chilli Co.

Cardona & Son

Chef Martin Burke

Chiltern Cold Pressed Oils

Chilterns Cherry Tree Preserves

Chouxstopper

Eat, Drink Ideas

Floppy Chicken

Gourmet Griffin

Groundworks

Hermit of Redcoats

Hermitage Rd

Just Biscuits

KupKoa

La Crepe Franglaise

Mamas Cupcakes

MKS Distribution

Mrs Middleton’s

Now Now (Bunny Chow)

Number 9 Wines

Old Vodka

Osinsky’s

Outdoor Catering Co.

Paellas d’Olney

Paul’s Eats

Poppin’ Mad

Quotidian

Redcoats Farmhouse

Salento

Shakezone

Sienna’s Catering

Sinclair Condiments

The Brownie Barn

The Great British Sausage Co.

The Old George

The Radcliffe

The Victoria

This Little Piggy

Toastielicious

Truly Scrumptious

Turkish Pastries

Wobbly Bottom

Yumberries

Weekend StallholdersSaturday 5th & Sunday 6th September

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• Put Prawns, white fish, lemon zest & egg whites into a blender & blitz to a smooth thick paste. Slowly add cream till dropping constancy, fold in chives, season with salt & pepper to taste.

• Add pinch sea salt on hake fillets, and then spread the mousse on hake to create a smooth surface. Place the fish on a tray and pop into the fridge.

• Blanch asparagus for 2-3mins in salted boiling water & remove once soft. Place in ice-cold water to cool.

• Boil potatoes until just cooked, drain & place in a bowl. Add 100g melted butter, herbs & lemon zest/juice, lightly crush & fold in crabmeat. Season to taste.

• Place hake skin side down in a heated frying pan & cook until skin is brown. Place hake into pre-heated oven 180 degrees & bake until cooked through (7-10mins depending on the size of the Hake fillets).

• Lightly oil asparagus & season with sea salt, place on hot chargrill pan & roll until they have bar marks, or brown in a pan.

• Heat the butter on medium heat until the foam starts to appear or the butter turns a nice brown colour. Take off the heat and add capers & lemon juice.

• Reheat potatoes & place into a ring to form a cake mould, place on the plate. Place the charred asparagus on top on the potato cake with hake on top.

• Spoon caper butter sauce over the top to complete the dish.

• Enjoy!

IngredientsHake/Prawn Mousse 4 x fillets hake 6 king prawns 100g white fish 2 lemons, zest 2 egg whites 10g chopped chives 80ml double cream

Potato Cake 150g picked crab 600g Norfolk peer potatoes 100g butter zest of 2 lemons, juice of one salt & pepper 10g chopped chives bunch asparagus

Buerre Noisette sauce 200g butter 100g capers 75g caper juice

Provided by

Fillet of Hake with Prawn Mousse, Cromer Crab & Norfolk Peer Crushed Potatoes with Caper Buerre Noisette

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• Soft boil eggs for 4 minutes. Put in ice bath immediately after boiling. Carefully peel when cool. In a blender mix pork mince, chorizo (meat taken out of skins), zest and ½ a lemon, thyme and seasoning. Fry a small patty off to taste.

• Fold a piece of greaseproof paper, put ¼ of the chorizo mix on paper and press out until thin. With wet hands, put an egg inside the patty and envelop with the mixture taking care to pinch all the seams. Chill for ½ an hour. Dust with flour, roll in beaten egg and breadcrumbs and deep fry for 8 minutes. Slice in 2 and devour!

• Finely slice smoked salmon and add to a blender with cream cheese and buttermilk. Pulse to roughly combine ingredients.

• Zest lemon with a fine zester or on the finest side of a grater and add to the blended mix with the juice of the lemon. Pulse ingredients once again.

• At this stage you can add olive oil a pinch of sea salt and a couple of turns of a pepper mill. Blend all ingredients for 45 seconds to make a smooth purée. Be careful not to over blend if the mix gets too warm it can split on you in which case add a few tablespoons of water and blend to emulsify back into a purée.

• At The Old George we serve this with warm toasted brioche, dill oil, caper salt, breakfast radish and coriander salad but can be served simply with good quality bread and butter, pitta or even alongside crackers or thins.

Ingredients4 duck eggs 250g pork mince 200g spicy chorizo 1 lemon thyme salt & pepper panko or breadcrumbs eggs for rolling

Spanish Eggs (Serves 4)

Deep Smoked Salmon Taramasalata

Provided by

Provided by

Ingredients250g 48 hour deep smoked salmon (I use Lambton and Jackson but any good quality smoked

salmon will do) 125g cream cheese 125g buttermilk 1 lemon 3 tablespoons of extra virgin olive oil sea salt black pepper

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• Put the flour on a clean dry work surface. Make a hole, add the eggs, olive oil and salt into the hole. Using a fork beat the mixture together. Then, begin to incorporate the flour into the egg mixture, when the mix has come together , start kneading until smooth .Wrap in cling film and rest in fridge for at least 30mins.

• Peel the butternut squash, cut it in half and remove the seeds, cut into 1 inch pieces, place in a roasting tray with a drizzle of olive oil, one peeled onion cut into quarters, 2 garlic cloves, 2 bay leaves and a spring on thyme, and season with salt on pepper. Cover with tin foil and cook in oven at 175C till soft (35minutes). Once t cooked, remove herbs onion and garlic, place squash into a mixing bowl and using a fork crash it till mushy.

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add 1 finely chopped shallots and cook for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Remove from the heat and stir in 3 tablespoons of ricotta cheese and 2 of parmesan cheese, pinch of ground nutmeg and ground cinnamon, to taste. Season with salt and pepper. Cool completely. Add crushed amaretto biscuits.

• Roll out the pasta into wide ribbons, about 1/4-inch thick.

• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the centre of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add pasta to pot of boiling salted water. Cook until al dente. Drain well.

• In a large saute pan, melt 100g of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

• Place some of the pasta in the centre of each serving plate. Sprinkle with some grated parmesan cheese, Spoon the butter sauce over the pasta and garnish with crispy pancetta.

Ingredients290gr semolina flour 140g whole eggs ½ teaspoon olive oil 5g fine sea salt 1 large butternut squash 1 onion 2 garlic cloves 1 spring of thyme 2 bayleaves 10 sage leaves 3 tablespoons ricotta cheese 2 + 6 tablespoons parmesan cheese 10 ameretto biscuits 25g + 100g of butter 1 packet of crispy pancetta olive oil salt, pepper, ground nutmeg and ground cinnamon

Butternut Squash & Amaretto Ravioli with Sage Butter & Crispy Pancetta

Provided by

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• Bring a large pan of water on to boil, Cook the crab, allow to cool (Follow how to cook a crab recipe or buy pre picked), pick through to make sure there is no shell, season add chopped herbs and squeeze lime to the correct flavour required. After making your own English muffin and own hollandaise sauce, start by making the brown crab aioli. This is simply done by adding the brown crab meat to mayonnaise and adding crushed garlic. Season then spread over the plate by using the back of a spoon.

• Toast the muffin, place the fresh picked crab meat atop, then poach a soft egg to place on top of the crab meat.

• Add the warm hollandaise sauce.

• Finally finish with a garnish of fresh pea shoots and a wedge of lime, sprinkle toasted sesame seeds over the top to finish.

• Saute all vegetables.

• Add finely chopped herbs.

• Add passata, stir and cook off.

• Add vegetable stock and cook off.

• Season well and serve with turmeric rice, oven baked naan bread.

• Top with dollop of sour cream.

Ingredients1 English muffin 1 free range egg one recipe for hollandaise sauce 180g fresh picked and seasoned white crab meat 60g brown crab meat 50g mayonnaise pea shoots sesame seeds lime to garnish

Ingredientsbutternut squash chilli (mixed) red onions cayenne pepper smoked paprika garlic salt pepper quality tomato passata vegetable stock turmeric rice naan bread sour cream

Brown Crab Benedict

Butternut Squash Chilli with Turmeric Rice & Naan Bread

Provided by

Provided by

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Shrimps and Guacamole with Aubergine Caviar & Tomato Fondue & Spanish Olive Tapenade Crust

• Cut the Aubergine in half, core them with a knife. Peel and finely chop the garlic, mix in the Olive oil, honey salt and pepper. Brush the Aubergine with the mix. Cook in the oven for 45 minutes to 1 hour at 130°C.

• Peel and dice the shallot and the remaining garlic and cook gently without colouring in a saucepan with a dash of Olive oil.

• Blanche the tomatoes, remove the skins and pips and dice them finely. Next add the tomatoes to the saucepan and season with salt and pepper and a small pinch of sugar.

• Blitz the olives, anchovies and chick peas in a food processor. Next add the breadcrumbs and cook on a baking tray in the oven at 120 °C for 35 minutes.

• Peel the avocados and puree them with the rest of the guacamole ingredients to a smooth paste.

• Mix the cream cheese with the black pepper and finely chopped chives.

• Remove the flesh from the skin of the cooked Aubergines. Discard the skin. Drain the flesh of any liquid. Make a puree from it. Adjust the seasoning as required.

• Peel and then make fine ribbons from the carrots and deep fry the ribbons so they are crisp.

• Finely chop the dill and combine with the lemon juice and shrimps.

• Layer the mixtures in a glass. Guacamole at the bottom, then the Aubergine, the cream cheese, the shrimps and top with a spoon of the tomato fondue, a sprinkle of tapenade crumbs and finely place the carrot ribbons on the top.

Ingredients

Guacamole 2 avocados 1 small pinch of chilli powder 1 small pinch of salt juice of 1 lime

Aubergine Caviar 2 aubergines 1 clove of garlic 2 sprigs of thyme 2 sprigs of rosemary 8cl olive oil 1tsp honey salt & pepper

Cream Cheese 100g cream cheese 1 pinch of black pepper 4 chives

Shrimps juice of ½ a lemon 100g punnet brown shrimps ¼ bunch dill finely chopped

Olive Tapenade Crust 50g Spanish olive mix 50g breadcrumbs 50g tinned chick peas 5g anchovy fillets

Tomato Fondue 6 tomatoes, 2 shallots 1 clove of garlic salt & pepper 1 small pinch of sugar ½ tblsp olive oil

Carrot Crisps 1½ carrots

Provided by

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Redcoats Green, Nr. Hitchin,

Hertfordshire, SG4 7JR

F o o d • D r i n k • R o o m s • We d d i n g s • M e e t i n g s

redcoats.farmhouse @redcoats

Redcoatsfarmhouse Redcoatsfarm

If you’ve not been to Redcoats for a while you might notice some changes.

We are still a family business set in a historic hideaway offering local, seasonal food. We continue to be trusted to host many special occasions.

We have now modernised and refurbished to balance 15th

century farmhouse charm with a contemporary and relaxed dining environment.

Enjoy uncomplicated dishes where the quality of the ingredients takes centre stage.

A wider variety of dishes and menus to suit a range of tastes (and budgets) means you don’t have to wait for Saturday to treat yourself.

Redcoats - A place of warmth, precious moments and endless character. Yours to return to, time and time again

Picnics on the lawn Cosy open fires Quick lunches Sandwiches & light bites Great value wine list Private dining rooms

Redcoats is changing, experience our new relaxed approach to dining

Breakfast: 7-10am (Mon-Sun)Lunch: 12-2pm (Mon-Sat) 12-3pm (Sundays)Dinner: 6-9pm (Mon-Sat)

Sandwiches & light bites: 10am-6pm (Mon-Sat)Afternoon tea: 2.30-4.30pm (Mon-Sat)

Tel: 01438 729500 • sales@redcoats.co.uk • www.redcoats.co.uk