Everyone loves the bank holiday don’t they? Three day weekends should be standard in my opinion but this May Day bank holiday was the last day of my 18 days of annual leave which has been immensely relaxing and had a few adventures in the Adriatic. So I had to go back to work on a high and when, thanks to Food and Baker, I won two tickets to the Brighton Foodies Festival I knew it would be a perfect Bank Holiday for me!
I spent an enjoyable couple of hours wandering through the Hove Lawns with my other half marvelling at all the food and boy did it all smell amazing. How was I supposed to pick one thing to eat. That is my only gripe with food festivals – the portion size seems to get astronomical! I mean did you see the size of those doughnuts!! I would much prefer cheaper priced, smaller portions so that I could try more than one (or three or four) different things rather than forcing me to choose!
I eventually opted for the I Love Mac and Cheese with crispy onions but was gutted when they had run out. With all the smells around me there was no chance I was waiting 20 minutes for them to cook up a fresh batch so I opted for choice number 2 which was Baba Ghanoush, a giant flatbread wrap with marinated chicken and all this amazing salad and picked vegetables. For £8 it could have fed two of us but the other half had opted for a halloumi and bacon bap. I definately made the right choice as it was amazing and fresh!!
I also got to see Dave Mothersill, from local restaurant that has long been on my to go to list the Salt Room. He showed us how simple it is to cook flat fish, on this occasion brill, in the oven in just 12 minutes. He showed us how easy it is to prepare fish (with a rolling pin to go straight through the fish bone) and thoroughly recommended cooking the fish on the bone as not only does it lead to a better tasting dish but it ensures thorough cooking through the fish, the bone acting almost like a heat conductor. As is the ethos of the Salt Room to always cook with local fresh seasonal produce he gave us a handy little tip using wild garlic which is in season. Using a food processor, or a Nutribullet, add wild garlic, unsalted butter, basil and rocket for a peppery taste, until everything is chopped finely and incorporated together. You then add to some clingfilm and roll into a sausage shape which you can keep in the fridge for a few days or for several months in the freezer. You can then use this butter to cook fish, add to a cooked steak or use in pasta sauces.
The weather could have been better as the wind howled through all the tents but the sun managed to keep the rain at bay most of the time so definately check out the Foodies Festival website to see if there are any events local to you. Next up is Bristol on May 12th to 14th and they will also be visiting Edinburgh, Newcastle and Oxford to name but a few so head on down. I just wish I could have eaten more!