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England’s Wilderness Festival’s Food Focus

England’s Wilderness Festival’s Food Focus

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The music and arts festival has a new approach to festival dining

Diners will be served much more than just burgers and hotdogs

The third annual Wilderness Festival in the English countryside may be a music and arts festival, but The Telegraph reports that food and dining is also a huge part of this unique festival experience. The festival is “a celebration of the arts and outdoors,” but in a civilized manner.

The festival, held August 8th to 11th this year, is about blending the arts with the wilderness. Activities include an after dark trapeze show, lakeside spa facilities, and a performance by Shakespeare’s Globe.

The festival won both Best New Festival in 2011 at the UK Festival Awards and Best Small Festival 2012 at the Live Music Awards. Notable musical performances this year include Empire of the Sun and Noah and the Whale.

But part of the real charm of this quirky four-day experience is the dining. Instead of the standard beer and burger carts seen at most outdoor festivals, the Wilderness Festival has banquets. Hosted by Russell Norman of Polpo, Yotam Ottolenghi of Ottolenghi, and Mark Hix of Hix, the meals are five courses long under candlelight, and diners are seated next to someone they don’t know at long banquet style tables.

Norman is making his Wilderness debut this year. Last year his cookbook, A Venetian Cookbook (Of Sorts), was a hit.

The idea is to make the food a focus at the festival, offering a dining experience that is completely unique. The coordinators hope the Venetian style communal dining experience will be something special for diners.

For more information on the festival and tickets, visit the festival’s website.

5 Delicious Calming Foods (+ Recipes!)

I grew up in my mom’s New England restaurant, and the kitchen has always been my sanctuary. The ritual of making a meal, in and of itself, can bring calmness and deeper connection — but when you prepare herb-infused foods that relax the body, as well as the mind and spirit, you’ve got the perfect dish.

It’s easy to forget to eat… or to eat too much… when we’re stressed. That’s one of the #1 reasons that people experience both weight fluctuation and illness during intense times. Your body desperately needs proper fuel to process emotions, heal tired tissues, and ward off disease.

So today we’re bringing you 5 healing foods (and recipes) that have the power to help calm your entire system.

#1 Berries (of all kinds)

If you’re at all like me, it’s easy to want to eat lots of sugary foods when you’re stressed. That’s an evolutionary reflex that our ancestors passed down to us. Sugar releases dopamine — which makes us feel good in the moment.

But while it may take the edge off — it doesn’t heal you.

So instead of reaching for a tub of ice cream, make sure to have berries on hand!

The antioxidant content, including vitamin C, helps rebuild and fortify cells. Antioxidants also reduce inflammation and can calm down acute anxiety as well as your long-term stress response.

Stress-Be-Gone Smoothie Recipe

  • ½ cup chamomile tea – chamomile relaxes tense muscles and calms your central nervous system
  • 1 tablespoon chia seeds – helps your body recover from illness twice as fast
  • ½ cup almond milk – healthy fat that allows you to hang onto energy from carbs
  • 1 frozen banana – boosts memory
  • 2 cups mixed berries – antioxidant-rich goodness

#2 Yogurt

I highly recommend adding yogurt to your daily routine. If you’re vegan, there are some awesome cashew-based alternatives to traditional dairy yogurt. Yogurt’s probiotic cultures bring new strains of good bacteria to your gut microbiome, making other nutrients available for absorption.

By enabling your body to heal and absorb nutrients more quickly, you allow your body to focus its energy reserves on balancing your neurotransmitters and hormones.

Stress-Free Yogurt Bowl

  • 1/2 cup plain Greek yogurt – gut healing probiotics
  • 1/2 tbsp goji berries – strengthens immune system + has anti aging properties
  • 1/2 tbsp coconut shavings – protects the brain from neurodegenerative disease
  • 1/4 cup granola – great source of fiber
  • Mix all ingredients together in bowl
  • Enjoy immediately OR seal in an airtight jar overnight to let the granola soak up the moisture from the yogurt!

#3 Dark Chocolate

Good news! If you do have a sweet tooth, you’re definitely doing yourself a favor by choosing dark chocolate over a sleeve of Chips Ahoy. Several studies have confirmed that dark chocolate immediately reduces stress. It’s more than just the serotonin release too! Dark chocolate’s antioxidants go deep and heal the adrenal system by reducing the amount of cortisol (the fight-or-flight hormone) in your system.

Also, studies are being done right now on how dark chocolate affects the brain. It’s looking like dark chocolate can bring down inflammation in the brain, which means more blood can flow and you can learn/retain new information more easily!

Brain Boosting Dark Hot Chocolate

  • 1 cup almond milk – healthy fat that allows you to hang onto energy from carbs
  • 1 tablespoon dark chocolate – mood boosting and brain healing goodness
  • 1 tablespoon pure maple syrup/honey – just to sweeten things up
  • Pinch of sea salt – for flavor balance
  • Add everything to a saucepan
  • Crank the heat to medium-high
  • Whisk non-stop until the mixture is smooth and warmed through
  • Enjoy!

Taste of London

Isle of Wight Garlic Festival

Set amongst the beautiful rolling hills and farmland just outside Newchurch, the Isle of Wight Garlic Festival, as its name suggests, celebrates all things garlic and local. Alongside the opportunity to buy more locally grown garlic than you can shake a stick at and sample all manner of garlic-flavoured delights, including a few unlikely fusions like garlic fudge, ice cream and popcorn. There’s also plenty more island produce (meats, cheese, cider) and cooking demonstrations, a beer tent, live music, and a funfair. Attendants might want to take along some chewing gum, but on the upside, visiting the Garlic Festival is sure to keep the vampires at bay at least for a few days.

The Big Feastival

Founded by celebrity chef Jamie Oliver and former Blur bassist turned award-winning artisan cheesemaker Alex James in 2010, The Big Feastival takes place on the latter’s farm against the beautiful backdrop of The Cotswolds. Part food, part music festival, the family-friendly, three-day event features cooking demos from top chefs like Great British Bake Off winner Nadiya Hussain, cookery classes for adults and kids, a Wellness Kitchen and plenty of street food vendors alongside music from the likes of Tinie Tempeh, Toots & The Maytals and Mark Ronson. Single day, weekend and camping tickets are available, and for festival-goers who don’t like the thought of roughing it, boutique yurts and bell tents are available in The Big Feastival’s Glamping Village.

Some days only pizza will do…

A photo posted by The Big Feastival (@thebigfeastival) on Nov 27, 2016 at 9:00am PST

North East Chilli Fest

For foodies who like a fiery kick to their grub, there’s nowhere better than the North East Chilli Fest. Drolly dubbed the ‘year’s hottest event’, the festival features over 80 independent food producers selling some of the spiciest eats the country has to offer – from award-winning chilli sauce and chocolate company Grim Reaper Foods to The Chilli Jam Man’s red-hot homemade jams – plus extra fun in the form of live music and its legendary chilli eating competition. Thankfully, there’s plenty of thirst-quenching real ales and lagers from Newcastle-based Wylam Brewery alongside cider, wine and cocktails to cool those burning taste buds.

2021 EPCOT Food and Wine Festival Index

We are awaiting details on special events for the 2021 EPCOT Food & Wine Festival.

To book all special events and demonstrations, call 407-WDW-FEST (939-3378) starting on a date TBA . Culinary Demonstrations and Beverage Seminars and general admission for some special events may be bookable online at as well as by phone.

Early booking for Disney World Annual Passholders and Disney Vacation Club Members will open on a date TBA.

Tables in Wonderland members, Annual Passholders, Disney Vacation Club Members, and Golden Oak Residents may be eligible for a $2 discount (per person, per event) for beverage and seminars and culinary demos taking place Mon-Thurs during the festival. Discounts are by phone only at 407-WDW-FEST (939-3378).

Stay tuned to and the Disney Food Blog Newsletter for details.

Because Chase is no longer a Festival Sponsor, Chase Disney Visa Cardholders have no access to early booking this year.

England’s Wilderness Festival’s Food Focus - Recipes

What special foods are eaten during festivals in England?
Learn about Christmas in England from the children who live in Britain Christmas traditions why do what we do at chrsitmas time

I n England, we have special foods connected with certain festivals. The main ones are shown below.


Hot cross buns (recipe)

Roast Lamb


Maids of Honour cakes (recipe)
Small round puff pastry cheesecakes sometimes flavoured with almonds and rose water.

Special bread, made to look like sheaves of wheat.

Parkin Cake
A traditional sticky cake containing a mix of oatmeal, ginger, treacle and syrup. Recipe

Bonfire night

Jacket potatoes etc. cooked in foil in the fire.

Turkey, vegetables, stuffing, bread sauce, cranberry sauce and gravy.

© Copyright - please read
All the materials on these pages are free for homework and classroom use only. You may not redistribute, sell or place the content of this page on any other website or blog without written permission from the Mandy Barrow.

Mandy is the creator of the Woodlands Resources section of the Woodlands Junior website.
The two websites and are the new homes for the Woodlands Resources.

Mandy left Woodlands in 2003 to work in Kent schools as an ICT Consulatant.
She now teaches computers at The Granville School and St. John's Primary School in Sevenoaks Kent.

© Copyright - please read
All the materials on these pages are free for homework and classroom use only. You may not redistribute, sell or place the content of this page on any other website or blog without written permission from the Mandy Barrow.

Mandy is the creator of the Woodlands Resources section of the Woodlands Junior website.
The two websites and are the new homes for the Woodlands Resources .

Mandy left Woodlands in 2003 to work in Kent schools as an ICT Consulatant.
She now teaches computers at The Granville School and St. John's Primary School in Sevenoaks Kent.

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The NCASS advice to food traders:

1. Never work without a contract.

2. Never work unless you know exactly how many other traders will be on-site (this must be written into the contract).

3. A site capacity is not the same as tickets sold, call the local authority and speak to other traders to see if the attendance numbers are provided close to accurate. And, if you can’t get accurate figures, halve the amount told to you by the organiser and then work out if it is worthwhile.

4. Work out your capacity – can you sell enough food during the length of the event to cover your costs and make a profit?

5. Divide the attendance by number of traders – what are your potential sales, will you make money?

6. Consider your product and the demographic, will it sell in enough volume?

7. Never do a big event in your first year. It might be the right event but the wrong time, give it a year or two until you’re ready to produce enough volume of great food.

8. Event organisers are promoters, it is their job to talk up and sell the event. Don’t get caught up in the hype.

9. If it doesn’t feel right – it probably isn’t.

10. If an established event is hiring lots of caterers, why aren’t last year’s traders coming back? Is it because they all lost money?

11. Ask to work on a percentage of revenue if you’re not sure of the event or pitch fees, if they say no, does this mean they don’t believe their own hype?

12. Do your research on the event.

Sign up to become a member of the Guardian Small Business Network here for more advice, insight and best practice direct to your inbox.

England’s Wilderness Festival’s Food Focus - Recipes


Don't worry! We won't have you baking a swan pie on our courses, but you could very well find yourself making a swan out of ice cream, like the beautiful Victorian example below.


The black and white print above is from Fancy Ices by Agnes Marshall, (London: 1880). It depicts a Catherine Basket, a spectacular Victorian ice cream in the form of a basket of fruit. It is garnished in the manner of the day with delicate fronds of maidenhair fern. Move your mouse pointer over the old print and you will see it transform into a real Catherine Basket. Click on the image and you will be taken directly to our COURSES PAGE outlining the many courses we offer in historic cookery tuition. If you are interested in learning how to make wonderful frozen desserts like the Catherine Basket and the swan, you might like to find out more by going to our pages which deal with courses in DAIRY FOODS AND ICES. Find out more about our other services on the ABOUT US page. There are currently three pages of links leading to historic recipes. Many visitors have found these fully illustrated pages one of the most interesting features of this site. Be sure not to miss them - click on RECIPES here or on the navigation bar.

"Ivan's courses are extraordinary . . . . . we made 17th- and 18th- century confectionery, delighting in the wit of quince paste love knots and the delicacy of bergamot wafers cooked in a cooling bread oven."

"At the table, it was Heaven. During that night's dinner, the suckling pig fell into my mouth in soft layers, with rich melting fat. This was the real roast meat of England, cooked in front of the fierce, dry heat of an open fire."

Hattie Ellis Eating England Mitchell Beazley, 2001

Find out more about the forgotten delights of English food and the remarkable skills that were once employed in its production by booking on one of our courses.

NEW: we are now hosting a web page for the Leeds Symposium on Food History and Traditions. We have put a LEEDS button on the navigation bar at the top of the page.

Ivan has an international reputation for his research on British and European culinary history. As well as a scholar, broadcaster and writer, he is also a gifted professional cook and confectioner. He is noted particularly for his re-creations of meals and table settings. His work has been exhibited in many museums, including the Paul Getty Research Institute, Philadelphia Museum of Art, the Museum of London, Fairfax House, the Bowes Museum and the Rothschild Collection.

Ivan is an enthusiastic educator and has lectured widely throughout Britain and the U.S.A. He also runs unique practical courses on period cookery, many of which take place in an historic kitchen in his own home, a seventeenth century farmhouse on the edge of the English Lake District.

As well as advertising the Historic Food Courses, this site contains a wealth of unique information, recipes and images relating to the history of English food. It demonstrates how Ivan uses period cookery illustrations, antique utensils and other primary sources to re-create the remarkable food of the past.

If like Ivan you are passionate about food and history, you may be interested in attending a course at what is probably Britain's most unusual cookery school. Ivan started his courses as a response to repeated requests from friends, food writers, chefs and museum staff who all wanted to have a go at preparing food in an authentic period kitchen. In recent years he has opened them to the public. Many National Trust properties and other historic houses have wonderful ancient kitchens equipped with period utensils - but it is not possible for the public to use these precious museum collections. However, Ivan has his own extensive working collection of antique kitchen equipment dating from the sixteenth to the nineteenth century, which is used regularly on all the courses.

Is this pudding alive? Or does it have a nervous disorder? Find out more by looking at our new recipe feature on English Puddings. This is just one of our many pages with visual annotations to historic English recipes. There are currently three Recipe Index Pages on the site. They are proving to be our most visited feature.

9 Survival Recipes That Are Easy To Make

So you’ve beefed up your home security, you’ve gathered plenty of emergency supplies, and you’ve stocked your pantry with lots of survival food. Now you’re ready to ride out the next disaster… Or are you?

Just because you have months or years worth of emergency food doesn’t mean you’re ready to live on it. Cooking without power is easier said than done, and it takes practice. So instead of cooking the fancy meals you love so much, you should focus on recipes that are simple and easy to make.

Want to save this post for later? Click Here to pin it on Pinterest!

Also called hard bread, ship’s biscuit and even tooth dullers, hardtack has been a survival food for many centuries. The Ancient Roman army had a version of the hard biscuit, and Admiral Nelson’s men had barrels of them on their ships. Here in America, we recognize hardtack from the many mentions of it Civil War letters, poems, and songs.

The basic recipe for hardtack always includes flour, water and perhaps a bit of salt or sugar. The resulting baked wafers have an incredibly long shelf life. Hardtack is, well, hard–and quite bland. That’s why soldiers and sailors would soak them in coffee, soup, or grease to soften them up and make them more palatable.


For more info, here is the full recipe for hardtack.

2. Pemmican

Created by Native Americans, pemmican is often called the ultimate survival food.

Its name comes from “pimi,” the Cree word for “grease” or “fat,” and traditional pemmican is made from deer, elk, bison or moose meat. Lean beef can work well too. A concentrated blend of fat and protein from lean, dried meat, pemmican has been known to keep for decades.


If you’d like to try it, here’s how to make pemmican.

3. Jerky

Forget about those thin packaged versions you can buy at the supermarket or convenience store. They are filled with all kinds of unnatural preservatives. Homemade jerky is a high-protein, easy to make, and portable survival food.

You begin with strips of lean meat of your choosing – from beef to venison to other wild game – and then follow a simple process of marinating and then dehydrating. If you do not have a dehydrator, you may use an oven for drying. In fact, many people think oven-dried jerky has the best flavor.


  • 2 pounds of meat
  • 1/2 cup soy of sauce
  • 1/4 cup Worchester sauce
  • 1/2 tsp. of Morton Tender Quick Cure
  • 1 tsp. of chili powder
  • 1 tbs. of garlic powder
  • 1 tbs. of onion powder
  • 2 tbs. of cracked pepper

4. Biltong

5. Bannock

Bannock, sometimes called skillet bread, is a round, flat unleavened bread that is associated with Scotland and northern England. Although you can adapt a bannock recipe for the oven, it is meant to be cooked in a skillet over a campfire or in a fireplace.


  • 4 cups of all-purpose flour
  • 1/2 tsp. of salt
  • 1/2 tsp. of baking soda
  • 1 tbs. of sugar
  • 1 3/4 cups of dried fruit
  • 1 tsp. of chopped rosemary
  • 1 1/2 cups of buttermilk

6. Peasant Bread

Homemade bread is great, but it can be difficult and time-consuming to make. Peasant bread, on the other hand, is easy to make and doesn’t require any kneading at all. In fact, the whole preparation process takes less than an hour. That’s why it became so popular, especially during the Great Depression.


  • 3 cups of warm water
  • 2 tbs. of sugar
  • 1 tbs. of active dry yeast
  • 1 1/2 tsp. of salt
  • 3 cups of wheat flour
  • 2 1/2 cups of all-purpose flour

7. Dried Fruit

You can get many of the essential vitamins and minerals you need to stay healthy in a survival situation by eating dried fruit. In addition to canning your summer and fall bounty, why not consider frying some of it? It is a great everyday snack and it stores well for an emergency. You can use a dehydrator if you have one or you can use your oven. You also can dry fruits in the sun during an emergency situation.


It’s fairly easy to make. Here is some DIY dried fruit.

Beans and rice is easy to make and it offers your family a complete meal in a survival situation. If you have bacon, you can add it for flavor and more protein.


  • Equal parts dry beans (such as Pintos, Great Northern or black beans) and rice (not quick-cook or instant varieties). pintos, great northern, or black beans)
  • Salt and pepper (about a teaspoon per cup or to taste)
  • Water (three times as much as you have of beans and rice)


  1. Rinse the beans and let them sit overnight.
  2. The next day, bring beans to a simmer and let them cook for about two hours until they are starting to get tender.
  3. Add rice and cook for about another 30 minutes.
  4. If available, add spices or garlic to taste.

9. Ration Bars

You also can make your own homemade protein ration bars to have on hand in an emergency. They’re not the tastiest food, but they are calorically dense with lots of fat and protein. The energy they provide will keep you going all day.


  • 6 cups of oats
  • 2 Tbs of chia seeds
  • 3 Tbs of hemp flour or almond flour
  • 2 Tbs of fruit powder (optional)
  • 6 scoops of protein powder
  • 1 cup of honey
  • 1 cup of coconut oil
  • 10-12 heaping Tbs of peanut butter

I made a post with detailed instructions on how to make these. You can read it here. Or you can watch the instructional video below.


  • Price
  • Nutritional content
  • Caloric content
  • Minimum one-year shelf life
  • No refrigeration required after opening or single-serving sizes to reduce spoilage
  • Minimal cooking requirements – Heat and eat or just open and eat
  • Ingredients and flavors your family already likes (an emergency is not the time to experiment with new things if you don’t have to)

Rather than waiting for a disaster before making these survival foods, why not go ahead and make them now? Most of them will last months, if not years, and will be ready to eat when you need them.

Bigfoot Festival (19-21 June)

Bigfoot Festival is set to make a big splash in its debut year, with a hand-picked line up of top chefs and music acts coming to the Ragley Estate (above) in Warwickshire. Silo's Doug McMaster headlines the banqueting tent alongside Matt Orlando from Amass in Copenhagen and Chase Lovecky from Two Lights in London, with the three joining forces to host 'Blackout Dining' – a 200-strong banquet cooked without electricity and served on candlelit tables under the night sky. Fat White Family, Little Dragon and Hot Chip Megamix headline the main Bigfoot stage, with George Fitzgerald, Erol Alkan and Maribou State handling DJ duties into the late hours.

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People are losing their taste and smell to covid-19. Now there’s a cookbook to help.

On a Sunday afternoon last March, Gillian Dixon was cooking roast beef for lunch, which would normally fill her home in the United Kingdom with a distinct savory scent.

That day, though, something was amiss: “I suddenly thought, ‘I can’t smell the beef,’ ” Dixon, 53, recalled.

Her concern mounted when she took a bite of the roast and couldn’t taste it.

Back then, Dixon was unaware that she was experiencing a symptom of covid-19, and that she would become a covid “long-hauler,” with her sense of taste and smell disappearing for nearly a full year because of the disease caused by the coronavirus.

Ryan Riley is a British chef who has spent the past several months concocting an array of science-based recipes to help people like Dixon enjoy food even though their sense of smell and taste is compromised.

He co-wrote the cookbook “Taste & Flavour,” which has recipes that elevate flavor combinations, textures and other sensory elements that might stimulate a long-hauler’s dulled senses.

“It’s all about adding extra sensory excitement into your food,” said Kimberley Duke, a fellow chef and Riley’s childhood best friend who co-wrote the cookbook, which is free and downloadable.

With the recipes, they aim, for example, to stimulate the trigeminal nerve — which triggers sensations when eating foods like mint, wasabi and cinnamon.

They also focus on the visuals of each dish: “You can never forget how much we eat with our eyes,” Riley, 27, said.

Consulting with scientists, researchers and patients, they created recipes with texture, bright colors and acidic flavors — such as veggie pineapple tacos, umami biscuits, and baked vanilla oats with cardamom, raspberry and rose syrup.

Many recipes in the book are based on the work of Barry Smith, co-director of the Center for the Study of the Senses at the University of London. Smith and his colleagues research the different ways covid-19 can alter a person’s senses.

Covid-19 can cause three main types of smell and taste dysfunctions, Smith said, including: parosmia, which is a distorted sense of smell anosmia, which is the partial or total loss of smell and phantosmia, which is olfactory hallucination.

About 80 percent of taste depends on our sense of smell, Smith said, which is why covid-19 patients experiencing muted smell also struggle with taste.

Some 65 percent of people who have contracted covid worldwide experience some form of smell or taste disorder, Smith said, adding that 10 percent of those cases are long-term, and 3 percent will probably be permanent. He said people understandably find it frustrating.

“People get very depressed when they lose their sense of smell,” Smith said. “The risks to mental health are great.”

For people struggling with parosmia, there are several common foods that elicit a foul smell and taste, including garlic, onions, eggs, roasted meats, coffee, chocolate and, strangely, toothpaste.

“Instead of being familiar and usually desirable aromas, the smell is disgusting. People have talked about a rotten, decayed smell,” Smith said. “People with parosmia end up resorting to things that are sugary, and they don’t get enough nutrition.”

Those with anosmia, or partial loss of taste and smell, on the other hand, can sometimes taste hints of basic flavors, like salt, lemon and sugar. Cooking with umami-rich elements — like mushrooms, cheeses, and soy sauce — can activate saliva flow while boosting other flavors in a dish, Smith said.

Watch the video: The [email protected] - Jodie Harsh u0026 Honey Dijon 02082019 (June 2022).


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