St Albans is marking the 10th anniversary of its autumn food and drink festival with an 11-day event that will celebrate the growth of artisan food and drink providers in the city as well as its strong pub heritage.
The St Albans Food and Drink festival takes place from 27 September to 7 October and two major highlights of the festival are the Street Feastival on 1 October and the St Albans Beer and Cider Festival organised by the Campaign for Real Ale 27-30 September.
The city is marking the 10th anniversary of its autumn food and drink festival with an 11-day event that will celebrate the growth of artisan food and drink providers in the city as well as its strong pub heritage.
The Street Festival will see 100 market traders, pop-up restaurants, cafes and pubs, serving up a wide range of dishes inspired by flavours from around the world, including Lebanese, South African, Spanish Caribbean and Moroccan.
For those who love a tipple there will also be a gin distillery and micro breweries as well as wine tasting and cocktails.
The Everblades Pop-up Village Green in Market Place will showcase the city’s thriving pub culture with pop-up versions of many of the city’s pubs on the green, which will be located in the same place that the city has held a market since the 9th century. Roger Potz, one of the world’s leading writers and editor of the Good Beer Guide. Potz describes St Albans as the “pub capital of the UK” as it has 50 pubs in and around the city, with real ale being a big feature of most.
The headquarters of CAMRA is in St Albans and the city also lays claim to having the oldest pub in the UK. Ye Olde Fighting Cocks, which is located in Verulamium Park and was once the third largest Roman town in Britain, dates back to 793 AD.
Sustainable Saturday closes the festival on 7 October with a series of events, talks and demonstrations about food and sustainability.
I had a version of a lentil salad recipe at my sons surprise 13th birthday party hosted by my in laws this summer. I was blown away with how tasty and filling it was. She had very kindly been looking up some vegan recipes as a nod to the cleanse I was on.
My mother-in-law’s salad was quite simply delicious. I was surprised how much I enjoyed it. I think of sunshine and family when I think of lentil salad now and I have been so keen to make my own version.
I was worried it was going to involve a lot of time spent prepping veg and soaking lentils and I am time short – especially in the long summer holidays. So I was determined to take a few shortcuts and make this as quick and easy as possible, take a look
This is a 10 minute recipe as I used prepared Puy Lentils and already chopped herbs and spices. It is nutritious and delicious. Lemons, a red apple and spring onions gave it a real sunshine kick and I am delighted with the end result.
Do let me know if you give this protein packed salad a go – it is the perfect picnic vegan recipe and a lovely light lunch idea too.
This barbeque season, put down the bottle of generic tomato ketchup and surprise your guests with something a little more original
Adam Woolven, Head Chef at Island Grill, shares his recipe for a tangy Tomato and Chilli Jam.
1kg Very Ripe Plum Tomatoes
5 Red Chilli Peppers
8 Garlic Cloves
Ginger (10cm piece)
60ml Soy Sauce
550g Demerara Sugar
200ml Red Wine Vinegar
Pinch of Salt and Pepper
Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.
Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.
Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the soy sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.
Step 4: Don’t wait for the jam to cool – store the jam in a sterilized jar whilst still hot.
Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger – and enjoy!