Ready to serve up a treat with the Foodies Festival

Exeter College staff pictured at the 2010 festival with a giant trifle they made with the help of local children

Exeter College staff pictured at the 2010 festival with a giant trifle they made with the help of local children

First published in

FOOD lovers will have their tastebuds tickled at this weekend’s eighth Bank Holiday feast.

The Foodies Festival will arrive in South Park for the country’s largest three-day celebration of food and drink on Saturday.

Exhibition director Sue Hitchen said: “Foodies Festival offers the public an opportunity to discover new foods, learn new cooking skills and have a great day out with friends.”

“But it’s also really important to us that we offer local producers the chance to showcase their amazing products that they are all so passionate about.”

More than 24,000 people visited last year’s festival and organisers are expecting this year to be just as successful.

Chefs will cook their signature dishes in the Aga Rangemaster Chefs’ Theatre and include BBC Great British Menu champion Emily Watkins, Michelin star Glynn Purnell and television chef Manju Malhi.

It will be hosted by last year’s MasterChef winner Natalie Coleman and also include a 5pm chilli eating challenge each day.

Fearless foodies are invited to attempt to break the current record of 13 chilli varieties eaten in one sitting.

Meat-eating contests and barbecue challenges will also be on the menu at the barbecue arena and there will be a daily cocktail-making competition.

The Street Food Avenue will include foods from across the world like Vietnamese buns, tapas, Morrocon tagines and South American prime beef.

At the heart of the festival, long banqueting tables will bring together visitors and chefs with their treats and dishes.

Oxford Mail:

Ms Hitchen, above, said: “Over the last nine years there has been a shift towards buying local produce and knowing where your food comes from and this is something we have moved with by extending our Producers Market.”

It will also feature a Chocolate, Baking and Preserves Village, children’s workshops, champagne, gin and Pimms tents, live DJs and an “Ibiza Riot” bar. It will open each day from 11am and close at 7pm on Saturday and Sunday and 6pm on Monday.

Tickets are £12 adults and £10 concessions with under 12s free with an adult.

For more information visit foodiesfestival.com

Our top stories

Rising cost of delayed tower blocks revamp will top £20m

Oxford Mail:

8:30am Friday 29th May 2015

A MULTI-million pound project to refurbish Oxford’s five tower blocks could be delayed by almost a year.

Oxford University is set to appoint its first female vice-chancellor

Oxford Mail:

8:00am Friday 29th May 2015

THE first female vice-chancellor of Oxford University has been nominated by committee members and could take up her post next January.

Martin Nganga guilty of arson after setting fire to Blackbird Leys house

Oxford Mail:

2:27pm Friday 29th May 2015

A businessman has been found guilty of arson with intent to endanger life after setting fire to a house in Blackbird Leys.

Missing woman Sandra McDonald from Cowley found safe and well

Oxford Mail:

2:19pm Friday 29th May 2015

A Cowley woman missing for almost a week has been found safe and well.

Severe weather warning for strong winds for Oxfordshire today

Oxford Mail: Wild winds headed towards Cornwall

11:17am Friday 29th May 2015

Strong winds are set to hit Oxfordshire today as a severe weather warnig was issued

FOOTBALL: Pitch woe gives Oxford City a headache

Oxford Mail:

9:30am Friday 29th May 2015

Oxford City have vowed to improve the pitch at their Marsh Lane home after plans to install a 3G artificial surface in time for their National League South debut were shelved write Matthew Bruce and Michael Race.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree