It was Bank Holiday weekend here in the UK last week and the weather was awesome – blue sky and really warm. I hope you all enjoyed your long weekend as much as I did! Mine as usual involved lots of glorious foods – went to Joel Robuchon’s and Hamstead crepes afterwards, revisited my current favourite Sushi-Say restaurant and went to my first ever foodies festival at the Hampton Court Palace!
I had a great time browsing through the different food stalls and sampling all of their produce. Discovered lots of amazing ingredients and saw a few celebrity chefs! I shall keep my words short as I have lots of pictures to show!
The Hampton Court Palace from afar.
The lovely surroundings.
People queuing to go into the food festival compound.
Rows and rows of stalls/ stands selling local produce. Lots of stalls selling pickled olives, cheeses, sauces and spices – the usual stuff.
There were amazingly lots of stalls selling olive oils and I think I sampled a cup’s worth of olive oil that day.
Piles of foie gras and pate.
A wide range of fresh and dried wild mushrooms.
Lots of stands selling chutney. My favourite would be the figs & orange blossom Moroccon chutney.
from this stall selling Moroccon spices and food stuff.
Yummy instant curry packets. The korma was amazingly tasty.
Lots of chili sauces.
Just look at that colour!
Some interesting flavoured sausages. Apart from these, they have game & white wine, pheasant & pear…it is the only stall that sells rabbit meat.
Some food stands.
The oysters were really fresh and yummy.
Chicken tikka grilling in a charcoal oven.
Some things that were new to me: violet garlic!
A range of flavoured balsamic vinegar glaze. My favourites were the apricots and truffle.
Alan Coxon’s Historic Vinaigre range: Mediaeval Ale-Gar, Ancient Greek Vinaigre and Roman Vinaigre. Very interesting range of vinegars, each has a very unique taste. I personally like them very much especially the Roman Vinaigre. You can find out more about it here.
Italian sapa which I have not seen before. A very thick and sweet syrup. Tasted like concentrated plum syrup to me. Very yummy.
A range of chilli sauce.
And among them, the dragon’s blood hot sauce! It is in the Guinness Book Of World Records as the Hottest chilli available and yes we tried some and it was REALLY HOOOOT! The level of hotness increases by time and I was tearing while sampling other foods from the next few stalls.
There were chefs cooking live in the Cookery Theatre. This is Jun Tanaka from Pearl restaurant in action.
To be continued…
Read part II here.