August is upon us, and we’re feeling especially patriotic in Sauce HQ. We’ve had the birth and naming of the royal baby, George Alexander Louis, the anniversary of the Olympic Games, and there’s an awful lot of pride-stirring, British cider adverts around at the moment.
This week’s Foodie Friday is going to be all about our fellow Brits.
Next weekend is Wilderness Festival in the lovely Cornbury park, Oxfordshire. Far from being your run of the mill music festival, Wilderness is actually an all out innovative celebration of music, theatre, art and most importantly, food. They’ve named their food bill ‘Banquets, Feasts and Gastronomy,’ as the ultimate backlash against the festival food of the past, which consisted of grey soggy burgers and beer. The Wilderness festival food offerings include a banquet put on by London food guru Russell Norman, creator of restaurant Polpo, a Thyme Cookery school, a Craft Ale Bar, a Breakfast Club van, a Glorious Oyster van and even a J. Sheeky fish and chip van. J Sheeky in Covent Garden, along with it’s sister restaurants The Ivy, Le Caprice, the Rivington Grill and Scott’s has been serving up perfect fish and chips in London for years.
To top it all off, the Wilderness have exceeded themselves by getting London restaurateur, street food innovator and all round cool guy, Mark Hix, on board. Hix created Tramshed in Shoreditch, which serves purely British steaks and chickens, to hoards of London’s fashionable foodies under the watchful eye of Damien Hirst’s Formaldehyde Cow. I think we can expect him to have some tricks up his sleeve when he creates the Wilderness Banquet next Sunday. Hix’s street food van Fish Dogs, serving posh fish finger sandwiches, will also be at Wilderness.
We’d like to apologise if we’ve got your bellies’ rumbling but if you’re not lucky enough to be in Oxfordshire next weekend, how about a countdown of some of the best street food sweet spots in London to make it up to you?
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Yalla Yalla Pop-Up 186 Shoreditch High St London E1 6HU
Beirut street food at it’s best, in a trendy location. Best for: meze, especially the sauteed chicken livers, cocktails and shisha pipes to hire.
Brick Lane UpMarket Ely’s Yard, The Old Truman Brewery, Greater London E1 6QL
Food lovingly prepared from almost every corner of the earth, and a handy vintage market next door. Best for: a plate piled high with Thai food or Latvian dumplings, washed down with an artisan coffee.
Broadway Market Broadway Market, London E8 4PH
Posh grub next to the Regent’s canal. Best for: extremely high quality produce and East End fashionista spotting.
Dalston Street Feast Dalston yard, Hartwell St, London E8 3DU
The beauty of this market is that it happens at night, from 5pm to midnight. Best for: prestigious food vans, DJs and boozey fun.
Brixton Village Market Brixton Station Rd, London SW9
Vintage boutique stalls and delicious food from around the world brings South London to life. Best for : African and Caribbean food.
The largest and oldest Highland Games ascends to Aberdeenshire in Scotland every August. The Aboyne Highland Games has been going since 1807, and this year will be no exception as Scots and tourists alike ascend in their thousands to witness and partake in shot put, hammer throwing, tug of war, highland fling dancing, bag piping and sword dancing in the ultimate celebration of Scottish tradition.
Thanks to Scotland’s unique climate and vast areas of wild land, it has incredible variations and bountiful amounts of wildlife , perfect for game – that’s game not games – such as pheasants, partridge, rabbit, wild hare, deer and even wild boar.
Venison, when cooked properly , is one of the most juicy, delicious meats there is. Here’s a recipe for a Traditional Braised Scottish Venison.
2-3 celery sticks
2 garlic cloves
250ml red wine
2 tbsp red currant jelly
500ml venison stock
Bunch of thyme
- Cube the venison and coat lightly with flour, salt and pepper.
- Fry the cubes in butter with chopped onions and garlic for 3-4 minutes.
- Transfer to a cooking pot and add the vegetables, stock, red wine, port, thyme and redcurrant jelly and bring to the boil.
- Cover the pot and roast for 1-1 ½ hours at 180degrees/gas 4.
- Serve with tatties.
Every year, about 250,000 people show up on the Isle of Wight to share a love of nature’s most pungent gift, garlic. Organised by the multi-award winning Garlic Farm on the island, the 2 day festival involves eating a lot of garlic cuisine, enjoying some music – Chesney Hawkes is there this year – cooking demonstrations, sampling local produce, watching animal shows and drinking a lot of locally produced wine and cider. It’s a rare and beautiful foodie/festival/country fair hybrid from 17th-18th August.