2 days / 15 talks
Awesome and great blog

January 25-27


May 22, 2018
Chef’s Choice

Coca Cola Cake

This Coco Cola Cake recipe is a staple for Dr Peggy Brunache. Although it is incredibly easy to make, this American southern dessert is not for the faint of heart! Only those with a sweet tooth and chocoholic tendencies can appreciate this American treat! It’s a rich, moist traybake that sits somewhere between a brownie and a sponge. It’s become a chocolate staple at the Southern Fried Food Festival, and the recipe comes with a warning: be prepared to make this again and again for your family and friends.

Recipe from Food Historian and Culinary Consultant Dr Peggy Brunache

Coca Cola cake
Prep time: less than 10 mins
Bake time: 30 mins
Servings: 24 slices

• 245ml Coca-Cola
• 118ml buttermilk
• 226g butter, softened
• 320g caster sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla paste*
• 250g self-raising flour
• 45g cocoa powder + extra for dusting traybake tin
• 1 tsp baking soda
• 75g miniature marshmallows
• Coca-Cola Frosting (recipe to follow)

* 1 tbsp. vanilla extract will substitute


Preheat oven to 180 Celsius/Fan 160 Celsius/Gas 4.
Combine Coca-Cola and buttermilk; set aside.


Beat butter at low speed with an electric mixer or by hand until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.


Combine flour, cocoa, and baking soda. Add to butter mixture alternately with cola mixture; continue with flour mixture. Beat at low speed just until blended.


Stir in marshmallows with a large spoon. Pour batter into a greased and cocoa-dusted 13- x 9-inch traybake tin.


Bake for 30 minutes or check by inserting a toothpick around the 20-25 minute mark. If the toothpick comes out wet, bake longer. Toothpick into the warm, moist cake may come out sticky, which is fine. But it should not be wet like mud.


Once done, remove from oven; cool 10-15 minutes. Make Coca-Cola frosting then pour immediately over warm cake.
Note: Don’t make the frosting too far in advance–you need to pour it over the cake shortly after baking.

Coca-Cola Frosting

• 114g butter
• 80g Coca-Cola
• 3 tbsp. cocoa
• 230g icing sugar
• 1/2 tbsp. vanilla paste*

*1 tbsp. of vanilla extract will substitute


Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla.


May 22, 2018
Chef’s Choice

Simple Spiced Lamb Flatbreads

In 2015 the Pollock family at Ardross Farm Shop made the decision to bring sheep back onto the farm to sell alongside its award winning produce from the local area including the Gartmorn Farm Poultry and Puddledub Pork. They introduced a breed of sheep called Easy-Care which fitted in with the farm and their farming philosophies perfectly.

These sheep lamb themselves outside leading to a more natural and less stressful lambing, and are also wool shedding which means no shearing, again reducing stress on animal and farmer. The sheep are outside all year round on a purely grass-fed diet, and Ardross Farm cuts silage to feed the sheep in the winter when grass is in short supply.

All these factors ensures that the lamb they end up with is a delicious eating experience, and chef Iain’s youngest son has declared his dad’s Simple spiced lamb flatbreads as his favourite tea. An accolade indeed.

Recipe from Ardross Farm Shop

500g Ardross grass fed minced lamb

500ml Passata

1 tsp Cajun spice

1 tsp smoked paprika

2 cloves garlic, crushed

Salt and black pepper

To serve

Italian flatbreads

Fresh houmous

Fresh mint or basil


Brown the lamb mince in a pan then pour off any excess fat.


Add the garlic, cajun spice and smoked paprika to the pan and fry for a further minute.


Pour in the passata, lower the heat and simmer very gently for 10 mins, stirring frequently.


To serve, warm a flatbread for each person, spread with houmous and spoon on the mince. Sprinkle with torn mint or basil.


May 16, 2018

Children’s Activities

We have an exciting programme of children’s activities happening across the whole weekend in Beechwalk Park and Crail Harbour.

Remember children 14 and under can attend the festival for free with an accompanying adult.

Buy festival wristbands

Beechwalk Park

Children’s Corner

  • Saturday 9th June
  • Sunday 10th June
 Activity  Time  Recommended Age
 Eating with all senses  11:00 – 11:30  5 – 9 yrs
 Sustainable food print  12:00 – 12:30  11 – 13 yrs
 Let’s make butter  13:00 – 13:30  5 – 10 yrs
 Sustainable food print  14:00 – 14:30  11 – 13 yrs
 Activity  Time  Recommended Age
 Eating with all senses  10:30 – 11:00  5 – 9 yrs
 Sustainable food print  11:30 – 12:00  11 – 13 yrs
 Let’s make butter  12:30 – 13:00  5 – 10 yrs
 Sustainable food print  13:30 – 14:00  11 – 13 yrs
Chefs in Schools

Children’s Cookery Classes

  • Saturday 9th June
  • Sunday 10th June
 Activity  Time
 Everybody Salsa  11:00 – 11:45
 Tatziki  12:00 – 12:45
 Spring Rolls  13:00 – 13:45
 Something Fishy  14:00 – 14:45
 Shrooms  15:00 – 15:45
 Activity  Time
 Everybody Salsa  11:00 – 11:45
 Tatziki  12:00 – 12:45
 Spring Rolls  13:00 – 13:45
 Something Fishy  14:00 – 14:45
 Shrooms  15:00 – 15:45

Maximum Class Size 12 Children – Sorry no under 5’s. All parents must sign a waiver before children will be allowed to cook.

Classes can be booked on the day first come first served. Parents must inform chef/ demonstrator of any food allergies and intolerances.

Crail Harbour

John and Catriona Frankitti

Fish for Health

Fish for Health have arranged a series of demonstrations, games, tasting sessions and workshops throughout the weekend taking place in the Demonstration Trailer at Crail Harbour.