wigan food and drink festival 2014

good tasteall in

FESTIVAL

FOOD &DRINK

7thWIGAN

27 Feb-9 March 2014

SPONSORED BY

For more information telephone: 01942 828 271 wlct.org/foodanddrink

John Whaite presents

a specialafternoon tea

Mouthwatering Events Something to tempt every taste bud

Ale and HeartyBrewery bus and beer festivals

Sean Wilson At Wigan’s first wine festival

I enjoy taking part in such events and I’m very much looking forward to coming back to

Wigan and cooking for you.

The twin themes for 2014 are beer and baking. There is a jam packed (pardon the pun)

programme featuring beer festivals, wine festivals, over 20 restaurant events, the Kitchen

Theatre, community activities and a food market.

Of course baking is closest to my heart. There are baking classes, demonstrations (including

mine on the 8th March in the Kitchen Theatre), special afternoon teas and other baking events

in restaurants.

I’m particularly pleased to see that the festival is taking baking into schools; developing talent

and encouraging the bakers of the future.

I’m told that this is now the 7th Wigan Food and Drink Festival and that over 30,000 people

will experience some element of the festival in 2014. If you are one of these then thank you!

Thanks for supporting your local restaurant or pub, for taking an interest in what’s made locally

and in the people that make it.

Well done Wigan! Keep flying the flag for food and drink.

See you at the festival!

John Whaite. Winner of 2012 BBC Great British Bake Off.

Celebrity TV personality, author and Wiganer!

Well, it’s nice to be home!

Living in London, writing cookbooks and working in TV, is a

world away from where I started; growing up in Wrightington

and studying at Bishop Rawstone and Winstanley College.

I’m delighted to be appearing at the Wigan Food and Drink

Festival. Indeed, it’s great that Wigan has a festival that

celebrates and showcases its food industry – local restaurants,

local produce, producers and all the other people who work in the

local food and drink industry.

The Wigan Food and Drink Festival 2014 could not happen without the support and enthusiasmof our partner restaurants and the following sponsors:

For more informationon the Wigan Foodand Drink Festival,

contact the individualpartner restaurants.Alternatively, call

01942 828271 or visitwlct.org/foodanddrink

F I N E R E S T A U R A N T

2 wlct.org/foodanddrink

wlct.org/foodanddrink 3

Preparation method1. Preheat the oven to 180°C/Gas 4.2. Put the polenta, bicarbonate of soda, salt,pepper, chives and cheese into a large mixingbowl. Place the milk, lemonade, honey, eggsand sunflower oil into a large jug and beattogether. Add to the dry ingredients and mixgently and quickly until everything is evenly dispersed.

3. Gently fill the cases to barely a couple ofmillimetres from the top, then bake for 15–20 minutes. Allow to cool before serving.

Makes 10

Ingredients• 300g instant polenta/cornmeal• ½ tsp bicarbonate of soda• 1 tsp salt

• 1 tsp ground black pepper• 10g fresh chives, finely chopped• 40g strong Cheddar cheese, finely grated• 150ml milk• 150ml lemonade• 1 tbsp honey• 2 eggs• 130ml sunflower oil

Essential equipment• 12-hole deep muffin tray, filled with 10 paper cases (leave 2 central holes free)

I adore cornbread. Whenever I do my barbecue pulled pork, orsomething equally Southern American, I always serve it alongside amountain of cornbread muffins. Sometimes, though, if I want a quick and easylunch, I will make a batch of these muffins to serve with cream cheese, and maybeeven – if I’m feeling particularly sophisticated – a slice of smoked salmon or some finelysliced, roasted ham. The secret – if it can really be called that – is to use lemonade in these

buns. Not only does it give a sweet-sharp f lavour lift, but the bubbles work alongside thebicarbonate of soda to ensure the buns are wonderfully light and tender.

John Whaite’s CHEESE AND CHIVE CORNBREAD BUNS

WIGAN

MADE IN


ENTERTAINMENT AND ADMISSION PRICES:THURSDAY 27TH FEBRUARY 5.30PM - 11.00PM Admission £2.00Live music. Band to be confirmed.

FRIDAY 28TH FEBRUARY 12.00PM - 5.30PM Afternoon SessionAdmission £1.00

FRIDAY 28TH FEBRUARY 5.30PM - 11.00PM Evening Session Admission £3.00 The live music of Glamorize (70s tribute)

SATURDAY 1ST MARCH 11.30AM - 11.00PMPirate fancy dress encouraged!Admission £2.00Live music:Afternoon session - Kiss the Blarney Tea time session - SilverstoneEvening session - Roll Out The Guns

There is a FREE courtesy bus that runs to and from Wigan town centre. See website for times and departure point. www.wigancamra.org.uk

One of the biggest beer festivals in the north of England. An expected crowd of over4,500 will enjoy tasting many of the 60 real ales, 35 real ciders and perries and

many draught foreign beers.

Each year, the festival takes on a theme. The theme for 2014 is pirates!Watch outfor special themed promotions and visitors are encouraged to embrace the theme and

dress up as pirates for the Saturday sessions.

The Wigan Food and Drink Festival promotes the responsible use of alcohol. Visit www.drinkaware.co.uk

CAMRA members FREE all sessions.

THURS 27TH FEB

- SAT 1ST MARCH 2014

ROBIN PARK INDOOR

SPORTS CENTRE,

LOIRE DRIVE,

WIGAN welc meTO THE 27TH WIGAN CAMRA BEER FESTIVAL

he economic downturn and changes to social behaviour are the main contributors to the decline in visits and spending in pubs which

as a consequence, have threatened the survival of many ofthe UK’s national brewers and beer brands.

But there is a frothy future for the local, thanks in themain to the renaissance of cask beer and themicro-brewer. There are now more than 1,000micro-breweries in the UK, three of which callWigan home - producing a number ofaward-winning craft beers.

Allgates of Wigan has been brewing since 2006,occupying a Grade II listed, fully restoredoriginal tower brewery, built in the early 1800s.As well as supplying and running its own microchain of pubs, Allgates produces over half a millionpints of cask ale per year, including its best sellersNapoleon’s Retreat and California.

In Standish, in it’s 12 barrel plant, is Prospect Brewery.This once ‘garage industry’ which brewed its first pint in 2007 now supplies over 100 pubs across the north

west and beyond with evocatively named beers such as Nutty Slack, justone of Prospect’s portfolio of 15 real ales. 2012 saw the opening of

the Silver Tally, the brewery’s first pub which takes its namefrom its best selling beer, whilst in 2013, the brewery

celebrated its 1,000th brew.

Both Allgates and Prospect real ales have won manybeer festival and Society of Independent Brewers(SIBA) awards.

Problem Child is the new kid on the breweryblock. Housed in an extension of the WayfarerPub in Parbold Village, this brand new five barrelplant creates a small range of hand crafted bittersand ales including Scally Wag which was the very

first pint to be brewed on 15th June 2013.

“The growth of our micro-brewery industry is great for Wigan”, says Ken with pride. “What we have are

three beacon brewers, who are not just growingbusinesses but helping the town grow a reputation

regionally for quality beer production.”

A FROTHY FUTURE FOR THE LOCAL


“Today’s pub customers want character and quality”. Explains Ken Worthington of Wigan CAMRA (Campaign for Real Ale). “Pubs are vital parts ofthe communities they serve. Thereis no magic recipe for success butcustomers want quality whether

this is in the beer or food they serveand many pubs are finding out that

stocking and serving quality real ales is helping in their success.”

T

the rise of Wigan’s pint sized industry

As well as the CAMRA festival, we have other beer-based events:

AMERICAN BEER FESTIVALFriday 7th to Sunday 9th March

The Crown at Worthington. (See page 11)

THE BREWERY BUS Saturday 8th March

A unique insight and bus tour to Wigan’s three acclaimed micro-breweries.

(see page 11)

don’t miss otherfestival highlights...

MINI BAKER OF THE YEAR Since its inception, The Wigan Food and Drink Festival has workedclosely with its partners to promote catering to the youth of theborough and develop the next generation of Jamie Olivers andGordon Ramsays. More than 800 pupils from Wigan schools haveparticipated in Mini Chef cookery classes and competitions since 2007.

Thanks to funding from MetroFresh; Wigan Council's school mealsprovider, and National Lottery Awards For All England, the 2014festival will be encouraging youngsters to rise to the challenge as partof a schools baking programme.

Chefs from local restaurants will host a series of baking masterclassesand support and inspire each school to develop and enter a recipeinto the Great Wigan Schools Bake Off. The competing cakes, breads,biscuits and puddings will be judged and tasted in the Bake Off final atHaigh Hall on the opening night of the Food and Drink Festival.

As well as taking the title Mini Baker of the Year, the winning schooland pupil will be showcasing their recipe in the Kitchen Theatre on themorning of Saturday 8th March.

The Baking Challenge


...over17,000schools meals

everyday...

For more information please contact Tracey WareingFacilities Operations Manager on 07711 229292

SCHOOLS SET TO RISE TO

'We want to develop the culinary skills and creativity of Wigan's youth',explains Metrofresh Director Debbie Clarke. 'Hospitality is a rewardingindustry and we can use the baking programme to not just promote theindustry as a career, but also provide them with some experience andconfidence to go forward with'.

The programme goes on to signpost further kitchen and front of houselearning opportunities and links up with Wigan and Leigh College.

'Baking seems to be the nation's favourite pastime right now. We arelooking forward to seeing what is created in the schools. You neverknow, we might see a second Wigan winner of the Great British BakeOff', said Debbie.

Don’t miss...THE GREAT WIGAN SCHOOLS BAKE OFF Thursday 27th February. Haigh Hall. (See page 9)

BAKING BLISS Saturday 8th March.The Kitchen Theatre. Wigan town centre.A day dedicated to baking including a demonstrationby the borough’s best young baker and a masterclasswith John Whaite - Wigan’s own winner of BBC Great British Bake Off 2012 (See page 13).

sponsored by


When a non-veggie customer describes your veganpudding as being so good it would be part of his ‘last meal on earth’ you know you’re on to a winner!

This indulgent pud, from Sue Healey at The CovenVegetarian Restaurant, would be great with a chilleddessert wine after dinner, or with a nice cuppa as anafternoon treat!

Sue suggests making the sauce in small batches. Coconut oil can be quite expensive so avoid costly wasteand only make as much as you need.

Raw food is uncooked or unprocessed food, and is usuallyvegan. To be classed as raw, an ingredient must not beheated above 118ºf, the point at which nutrients begin tobreak down.

Raw Pear Pie with salted chocolate sauce

CRUST2 cups soaked walnuts (soak for a few hours in cold water) 1/2 cup stoned dates3 tbsp agave nectar (or raw honey but the latter is not vegan)1/2 tsp cinnamon powder1/2 tsp sea salt1/2 tsp vanilla extract or 1 vanilla bean

• Combine in a food processor, until a ball of dough is formed. If dry, add a little more agave.

• Roll out into your pie dish and dry in the oven for 12 hours at 115ºf / 45ºc.

The C ovenFILLING4 fresh pears, diced1 tbsp vanilla extract or 2 vanilla beans1 tsp nutmeg1 tsp cinnamon2 tbsp agave nectar

• Combine in a food processor and pulse untilthick and chunky.

• Spread on a sheet and dehydrate in oven 115ºf / 45ºc for two hours.

SAUCE1 cup raw cocoa powder1/2 tsp vanilla extract or 1 vanilla bean1/8 cup coconut oil1/2 tsp cinnamon1 cups agave nectar1/2 tsp sea salt

• Place the coconut oil in a bowl set over a bowl of hot water and melt.

• Mix in your other ingredients and stir until smooth.

TO SERVEPlace the filling into the crust and drizzle with sauce.

Sprinkle with a few flakes of sea salt foradded crunch if desired.

The sauce and filling can be kept in airtightcontainers in the fridge. The sauce will solidifybut can be loosened over a bowl of hot water.

Euromark, our principlesponsor, are specialists in foodmanufacturing marking andcoding solutions and havecreated a virtual cookbookespecially for the festival.

COOKZAP &

If you’re looking forinspiration in the kitchen,download a free QR codereader on your smartphone, zap the ActivCode and access

some great recipes.

10.00amToday, I’ve done orders for next week’s food. That’s 4,000meals as we start our Christmas party nights.

12.00pmI set up the kitchens for tonight’s meals. I deal with thecorporate hospitality and there are different menus fordifferent areas.

1.00pmThe rest of the team are here and we are getting everything prepped and ready for the evening.

6.15pmService begins. We cover the executive boxes, board roomand hospitality suites. I am constantly moving between the twokitchens on this floor to make sure everything runs smoothly.

7.45pmService finished, it’s back to the kitchen to clean down and getthe half time and post-match food ready. Tonight it’s lambkebabs in pitta bread and canapés for the board room.

10.00pmOnce all of the post-match hospitality is served and thekitchens cleaned down I can head home.

Stirring away at a pot of custard, Roger tells us how he started as a chef: “I went to college to study business, and worked part time as a kitchenporter. One night, the commis chef didn’t turn in so I was put in charge ofstarters. Soon after, I quit business studies and started training as a chef.”The road to the DW included working in various places around Lancashireand training with Patrick Rogers (former Head Chef at The Savoy) who taught him French classics.


You can tell that Roger loves his job: “There isnothing more satisfying than people telling you theyenjoy your food” – and that includes the great DeliaSmith who once complimented the chef on hisroasties: “Delia was asking me for tips on how I getthem so crunchy!”

Roger Varley never stops moving around his kitchen. There is a Europeanfootball match on at the DW Stadium and as Head of Banqueting, Roger has tomake sure everything is ready to go for when the hospitality guests arrive.

And with that, he’s back to checking on the desserts and making sure theyoung chefs in the kitchen with him have everything in hand.

So what does a ‘typical’ day look like for Roger? “No two days are the same. There’s a match tonight,so the day runs in a different way.”

{ {

If you want to pick up some tips to make your

kitchen creations the envy ofyour friends, take a cookeryclass with some of the

borough’s best chefs duringthe festival. Turn to page

10 for full details.

oger has been at the DW for five years, and no two days are ever the same. Football, rugby, Christmas

parties, banquets... there is always something demandingthe catering team’s fullest attention.

R

A day in

THE LIFE OF A CHEF


Thursday 27th FebruaryTHE GREAT WIGAN SCHOOLS BAKE OFFHaigh Hall, Copperas Lane, WiganStarts 6.00pm (for tastings)10 Wigan schools and young bakers take part in a homage to the national BBC competition. There will be demonstrations, tastings of cakes, pies andpastries and the crowning of Wigan Schools Mini Baker of the Year 2014. An event not to be missed for those with a sweet tooth! £7 per person (Includes afternoon tea and tastings). Tel: 01942 828271

Friday 28th FebruaryTHE GODFATHER BANQUET PART III The Wayfarer and Il Viandante, 1-3 Alder Lane, Parbold, nr WiganOne of the most popular nights of the festival. The award winning restaurantwill put on a specially created and crafted Italian sharing menu throughout theday and evening. With live Italian music in the evening. £20 lunch. £25 evening. An additional £12 for accompanying wineand liqueurs. Tel: 01257 464600

Saturday 1st MarchTHE PUDDING CLUB The Coven, 43 Hallgate, WiganStarts 7.00pmBased on the famous Pudding Club institution. Guests are invited to enjoy awelcoming non alchoholic drink followed by a starter and main course. Then,taste and judge six amazing desserts. Of course all vegan and gluten free, andwonderfully created and presented, as only the Coven could do.£20 per person. Tel: 01942 237801

THAI AT THE TAVERN Tavern Thai Bar and Restaurant, 37 Mesnes St, Wigan WN1 1QPStarts 7.00pmA special evening of quality food mixing authenticity and contemporary. The Tavern will this evening put on a special and authentic festival Thai menualong with live contemporary music. A great night is expected. Bring your party to the Tavern this Saturday! Specially priced menus for this event. Tel: 01942 375413

IN ASSOCIATION WITH

FOOD AND DRINK

main eventsIn 2007 we set out to support our local restaurant sector and introduce some of the talent that exists within their

kitchens and front of houses. In 2013, over 1,500 people attended festival events - buying and trying food and drink,supporting not just our partner restaurants but the people who make their living from them.

There are 19 day and evening events to tantalise you in 2014! There’s an emphasis on beer (and wine)and baking. However, if that doesn’t appeal there’s always Italian banquets, fish nights, Sunday lunches,

Indian specials, dine and demos, cookery schools, tapas, afternoon teas...

IN ASSOCIATION WITH

Sunday 2nd March THE ASHFIELD VICTORIAN SUNDAY LUNCH.Ashfield House Hotel. Ashfield Drive. StandishServed from 12.00pm – 4.00pmA sumptuous lunch set in a stylish environment. Step back in time at the lovelyVictorian country house and enjoy this special lunchtime treat that includes amenu of regional food fayre. Always popular. Book early.£15.95. 3 course lunch per person. Tel: 01257 473500

GLUTEN FREE AFTERNOON TEAThe Coven, 43 Hallgate, WiganStarts 2.00pmA unique, totally delicious and indulgent afternoon tea including gluten-freecakes and sandwiches with plenty of vegan choices.£10 per person. Tel: 01942 237801

Monday 3rd March MEET THE LOCAL PRODUCER TRADE EXHIBITIONHaigh Hall, Copperas Lane, WiganOpen 10.00am – 3.00pmMade in Lancashire is hosting this trade exhibition aimed at supportingproducers and buyers in sourcing locally made products to help satisfy thegrowing demand from consumers to buy local. Buyers from across the regionare invited to attend the exhibition free of charge to meet a range of local foodand drink producers that can supply any shop, restaurant or café.To book your FREE tickets: Tel: 01995 642144

COOKERY SCHOOL. COOKING THE PERFECT ITALIANRigalettos Italian Restaurant, DW Stadium, WiganStarts 10.30am.Numbers limited. Includes lunch. £14 per person. Tel: 01942 770432

Tuesday 4th March ‘DINE AND DEMO’ WITH ANDREW STURGESS AND CHRIS LOMAS Haigh Hall, Copperas Lane, WiganStarts 7.00pmJoin Haigh Hall’s acclaimed chefs Andrew and Chris. They will share with youtheir culinary skills and experience as well as treat you to a meal of theirmaking. On tonight’s menu; goats cheese and romano pepper roulade, canon of lamb en croute and a ‘secret’ dessert. £25 per person. Tel: 01942 832895

Wednesday 5th March COOKERY SCHOOL. COOKING THE PERFECT STEAKMiller and Carter at the Wiggin Tree, Parbold Hill Starts 10.30amNumbers limited. Includes lunch.£14 per person. Tel: 01257 462318

THE CALABRIAN COLLECTIONLa Giara, 4 Orrell Road, WiganA one-off, carefully considered and creatively crafted menu courtesy ofErnesto, Helio, and the chefs. Featuring a tasting platter of delicious Italiandishes from the southern ‘toe’ region of the country.£19.95 per person. Tel: 01942 375815


AFTERNOONINDULGENT

TEAS

Scan this code with your smart phone toaccess another exclusive Festival recipe.

Thursday 6th March THE BEST OF BRITISH DINNERThe Fat Olive, 13 Upper Dicconson Street, WiganThe Fat Olive is once again celebrating the very best of British cuisine andcooking. Join Souf, Head Chef Richard and the team on a culinary tour of theUK with this very special four-course celebration menu.£19.95 per person. Includes a glass of ‘something quintesentially English’ on arrival.Tel: 01942 242000

THE INDIAN DINNER DELIGHT Mahabharat. The Old Chapel, 136 Market Street, HindleyStarts 7.00pmA special menu of dishes, chosen and created by highly respected Mahabharat Head Chef Shad, will be available this evening. A three coursemenu including: gavass (seabass), bangla chops and chicken koombee; chickentikka masalla, murghi jaipuri or malabar (salmon), finished with halwa, rashmalior ice cream. Listen to live Indian music while enjoying this array of specialIndian dishes.£19.95 per person. Tel: 01942 523115

Friday 7th March THE WIGAN WINE FESTIVALHaigh Hall. Copperas Lane. WiganOpens 4.00pm (until Midnight)A night for all you Oenophiles. Come and take a tour of world wines. Therewill be a floor of reds and rosés and a floor of whites, a champagne lounge,and a Tasting Room; along with experts on each floor, food and great livemusic. The first of what is hoped to be an annual Wigan event. All wines atvalue for money prices.

Includes The Saddleworth Cheese Company tasting with Sean Wilson (owner and ex Coronation Street actor). Sean will also be signing and sellinghis book, The Great Northern Cookbook.Admission £2.00 in advance. £2.50 on the door. Includes tasting guide. Tel: 01942 828271

The Wine Festival Shuttle Bus. A FREE bus service courtesy of GallimoresRestaurant will connect Wigan town centre (Millgate / Wiend – outsideGallimores) and Haigh Hall. First bus departs Wigan town centre at 4.00pm.Last bus to depart Haigh Hall at 11.30pm (availability is allocated on first come basis). Bus schedule available online (wlct.org/foodanddrink) and can be picked up at Gallimores Restaurant.

Friday 7th - Sunday 9th MarchAMERICAN BEER FESTIVALThe Crown at Worthington, 19-21 Platt Lane, Worthington, StandishA three day showcase of US inspired and brewed beers. Including lite beers, cask beers and lagers.Admission Free. Tel: 01257 421354

Saturday 8th March THE BREWERY BUSMeet at the Anvil Pub, Dorning St, Wigan Town Centre 11.00am (Finish back in Wigan at 5.30pm).A unique insight and bus tour to Wigan’s three acclaimed micro-breweries.You will visit, learn about and tour; Problem Child Brewery (Parbold), Prospect Brewery (Standish) and Allgates (Wigan). Of course, no brewery tourwould be complete without tasting the beers! Tour includes two pints in eachbrewery and light lunch. £25 per person. Tel: 01942 828271

SPECIAL AFTERNOON TEA WITH JOHN WHAITEWheel Restaurant, Wigan and Leigh College, Parsons Walk, WiganStarts 3.00pmCome join and meet Wigan’s own TV chef, cook book author and acclaimedpâtissier. Winner of BBC Great British Bake Off 2012, John will be hosting anafternoon tea including a menu created by the young trainee chefs. This afternoon’s event includes a talk and basic demonstration by John, who’ll also be signing his books. £14.95 per person. Tel: 01942 761888

GOURMET FOOD AND BEER MATCHING EVENINGThe Crown at Worthington, 19-21 Platt Lane, Standish, WiganPart of the Crown’s American Beer Festival. The multi award winning pub and restaurant will again host this popular and unique evening that includeseight food tasting courses each accompanied with a matching beer. Book your place early!£49.95 per person. Tel: 01257 421354

Sunday 9th March THE FESTIVAL FINALE. MEXICAN TAPAS PARTY!Gallimores Restaurant, 13 The Wiend, Wigan WN11PFA wonderful end to festival evening with Howard and his staff. Come down and treat yourself to a six-course Mexican tapas menu and great live entertainment.£16.95 per person. Tel: 01942 492100


IN ASSOCIATION WITH

© Transparent Television

Day 1: Tuesday 4th MarchTHE GREAT WIGAN FOOD GIVEAWAY

11.00am – 3.00pmThe opening event of the Kitchen Theatre. Come and learn all about positive nutrition and healthy eating. Every visitor to the Kitchen Theatre receives a food giveaway bagbrimming with information and great local food and drink goodies.

Day 2: Wednesday 5th MarchTHE WIGAN CHILLI COOK-OFFwww.chillijunkies.co.uk

11.00am – 3.00pmPart of the official National Chilli Cook-Off Qualifying Rounds.

Hugely popular in America, the Chilli Cook-off phenomenon isnow well and truly established in the UK. Entrants will have

four hours to cook one gallon of chilli con carne fromscratch.

Each team’s finished chilli will be judged by a panel ofexperts. The winning team receives a £200 first prizeand will qualify for the UK final. The winner of the UKfinal will win a trip to Las Vegas with flights andaccommodation included to represent the UK in the

World Food Championships! The prize purse for thechilli category is a whopping $25,000! Entry is open to all

Wigan residents. For cook-off rules and information visitwww.ukchillicookoff.co.uk

Day 3: Thursday 6th MarchTHE WIGAN FOOD & DRINK RESTAURANT SHOWCASE11.00amGreat Steaks with Miller and CarterThe head chefs from the renowned steak house will be telling us all about the best cuts of beef and how to cook the perfect steak. Ofcourse, there will be plenty to taste!

12.00pmLand and Sea – with Wigan and LeighThe young (student chefs) and old (chef lecturers) of Wigan and LeighCollege take to the stage to demonstrate how to cook pork belly withseared scallops.

1.00pmTasting TraditionMike Daniels of Ashfield House Hotel and Restaurant will be cookingup two of his and the hotel’s signature dishes.

2.00pmPie in a Jar! Andrew Sturgess of Haigh Hall introduces his culinary concept - ‘Pie in a Jar’. You can learn about sweet and savoury jars and have a tasting.


Taking place in Wigan Outdoor Market Square,five days of food and drink giveaways, tantalisingtastings and cooking demonstrations from local,regional and celebrity chefs. Admission FREE.

itchenT H E A T R E

IN ASSOCIATION WITH

& VOTE!

COMEALONG

GET STUCK IN

IN ASSOCIATION WITH

Scan this code with your smartphone to access anotherexclusive Festival recipe.IN ASSOCIATION WITH


Day 4: Friday 7th MarchTHE WIGAN FOOD AND DRINK FESTIVALRESTAURANT SHOWCASE

11.00amWho says that there is no such thing as a FREE lunch…

A double helping of FREE food to get today started:

Gallimores Pasta PartyLunch is on Howard and his staff as they introduce you to theirrestaurant and giveaway tastings of a number of their popular pasta dishes.

The Curry ClubMeet George and the team behind the highly regarded Hindley basedIndian restaurant – the Mahabharat. And of course, enjoy helpings ofcurry and savoury snacks.

12.00pmBueno Calabria!Head Chef of La Giara, Pemberton, will teach you the culinary way ofCalabria with his demonstration of how to make and use gnocchi.

1.00pmCrowning GloryThe Crown at Worthington is one of the most popular restaurant pubsin the borough. This afternoon, their Head Chef will demonstrate why.

2.00pmThe Great Northern Cookbook with Sean WilsonSean Wilson, who played Martin Platt in Coronation Street for 21 years,now produces award winning cheese with his Saddleworth CheeseCompany, as well as writes, talks and presents on food and drink. Thisafternoon Sean will be demonstrating dishes from his recently publishedbook, The Great Northern Cookbook.

Day 5: Saturday 9th MarchBAKING BLISSA day dedicated to the country’s fastest growing pastime – baking.

11.00am Introducing Wigan’s Best ‘Junior’ Baker!In the run up to the festival, Wigan MetroFresh and local chefs have beenworking in schools encouraging baking and running a competition to findWigan borough’s best young baker. This morning, the winner will be onstage introducing you to his or her champion dish.

12.00pm Gluten Free and Vegan Baking Baking with a difference. Sue Healey from theCoven Restaurant will be demonstrating howto bake a delicious menu of cakes and otherdesserts for people who need a widerchoice of dish.

1.00pmBaking with the BestA Masterclass with John WhaiteMeet Wigan’s own TV chef, book author andacclaimed Pâtissier. Winner of BBC Great BritishBake Off 2012, John will be giving a demonstrationof baking recipes from his up and coming cook book,giving tips, taking questions and signing copies of his books.

Special Afternoon Tea

with John Whaitetakes place at 3.00pm within theWheel Restaurant, Wigan and LeighCollege, Parsons Walk, Wigan.

(See Page 11 for more details).

The Kitchen Theatre will close at 2.00pm when the live musicstage opens in Wigan Market Place (adjacent to Moon UnderWater Pub) with music performances that include the brilliantLancashire Hotpots.

IN ASSOCIATION WITH

W I G A N ’ S P R E M I E R R E S T A U R A N T

F O R F I N E D I N I N G

Offering the finest foods in arelaxed atmosphere

Special lunchtime andevening menus

A friendly and professionalservice at competitive prices

13 The Wiend Wigan Town Centre

01942 492 100for reservations

Libraries, Leisure CentresParks, Museums.Plus much more!

With facilities on your doorstep, and thousands ofactivities and events each year, there's never beena better time to visit wlct.org/wigan

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NOWwigan


What are you eating? It’s probably no surprise that a juicy steak pairs up perfectlywith a robust red. Look for an Italian Barolo or Merlot andMalbec grapes. Serve up some cheese after the meal as well.If you like lighter reds try them with cheese and roastvegetables.

A fish dish is a great excuse to pop open the bubbles!Champagne and other sparkling wines compliment fish, but ifshellfish is more your thing try them with a light red or a rich,buttery chardonnay.

When it comes to pudding think sweet. Sweet wines aren’t everyone’s cup of tea, so if that’sthe case try a port or even sherry. Sherry has come a long way since the Bristol cream thatyour gran drank, so try a PX variety which tastes of juicy, sweet vine fruits.

Ultimately, it’s a matter of choice – if there’s a wine you like, there is no reason not todrink it with any meal. Follow your instincts, and once you’ve found a wine you like, lookfor something with the same grape variety or from the same region and use that as a wayof trying something new.

Once you’ve picked your wine, make sure you serve it properly. Reds all benefit fromsome breathing time. If you can, decant into a jug and leave for an hour before serving –you can pour it back into the bottle to serve if you like. Whites need chilling down, eitherin the fridge or an ice bucket.


wine foodA M ATC H M A D E I N H E AV E NDo you stand in front of the wine shelves in the supermarketbamboozled by what to buy to go with the food in your trolley?

If you are new to wine, or fancy trying something new, there are a few pointers to help towards a perfect pairing.

Sean Wilson, owner of theSaddleworth Cheese

Company and ex-CoronationStreet actor, will be attendingthe wine festival for cheesetastings and will be signing his

new book, The GreatNorthern Cookbook.The Wigan Wine

Festival premiers thisyear on Friday 7th Marchat Haigh Hall. Wine fromaround the globe will beserved, along with food.

Find out more onpage 11

Whatever your tipple, cheers!

THE BOROUGH’S BEST BLOOMERAs part of this year’s festival, WLCT libraries and Food Positiveare inviting you to use your loaf and bake us your best bread!

Pop in to your nearest library and pick up an entry form. Writeout your recipe and bring it along with your fresh loaf to ourjudging session at Wigan Library, Saturday 8 March, 12pm.

Whether you’re an enthusiastic amateur or a complete beginneryou can be in the running for some great prizes.

To help you on your way, Food Positive are running three freekneading and baking demos in libraries where you can pick uptips on creating the perfect loaf.

Thursday 27 FebruaryAshton Library 2.00pm

Friday 28 FebruaryHindley Library 10.00am Standish Library 2.00pm

There are also three extended workshops on Saturday 1 March. These three-hour sessions will take you step-by-step to bakingthe perfect loaf.Available at the special price of £15 per person (normal price£30). Please book early, as places are limited.

Ashland House, Ince, Wigan9.00am - 12.00pm, 12.30pm - 3.30pm and 4.00pm - 7.00pmTel: 07727 057129 email: [email protected]

Sunday 2nd MarchTHE HISTORY OF HAIGH HALL WALLED KITCHEN GARDENHaigh Hall, Copperas Lane, Wigan 11.00am to 3.00pmThe kitchen garden is a highlight of the Haigh estate. Join theConservation Volunteers and the Friends of the Walled Gardens for achance to walk around and learn the history of the gardens. The gardenalso includes a diverse food growing area, and there will be opportunitiesto get your hands dirty! Tel: Kath Godfrey, Conservation Volunteers 0776 4655711 for moredetails

Tuesday 4th March‘THE STORY OF UNCLE JOE’Shevington Library, Gathurst Lane, Shevington Starts 2.00pm John Winnard, joint owner of Santus and Co, manufacturers of Wigan’smost famous export, will ‘keep you all aglow’ with this talk on the historyof the company and the mint ball! Admission free.

Thursday 6th MarchFOOD OF THE GEORGIAN ERADr Annie Gray, TV food historian (as seen on Hairy Bikers and PaulHollywood’s Pies and Puds), gives a fascinating insight into Georgian foodand recipes. Plus, in the library, the chance to sample authentic dishes.

Museum of Wigan Life, Library Street, Wigan 11.00amAdmission free. Please book in advance. Tel: 01942 828128

Wigan Library, Wigan Life Centre (North), Wigan 2.00pmAdmission free. Please book in advance. Tel: 01942 827621

Friday 7th MarchWORSLEY HALL COMMUNITY ALLOTMENTS OPEN DAYClosebrook Road, Worsley Hall 11.00am to 3.00pmLearn all about allotments, food growing and volunteering opportunities. Come and see the progress of Wigan’s first straw bale classroom, learnabout keeping bees and chickens, take part in various workshops andsample the culinary delights of the clay pizza oven! Tel: Kath Godfrey, Conservation Volunteers 0776 4655711 for moredetails.

Saturday 8th MarchLET THEM EAT CAKE! Wigan Library, Wigan Life Centre (North), Wigan 11.00am In association with Wigan Clandestine Cake Club. Cake tasting, recipes,tips and much more with members of the Cake Club.Admission free. Tel: 01942 827621

BREAD: THE STORY OF GREGGSWigan Library, Life Centre (North) 2.00pm You've eaten the pasty, now read the book! We are delighted towelcome Ian Gregg, the entrepreneur who transformed his humblefamily business into one of the UK’s biggest high street bakers. Ian will talk about his entertaining newly published memoir – Bread: The Story of Greggs. Admission free. Please book in advance: 01942 827621.

Sunday 9th MarchICE CREAM SUNDAEThe Pavilion. Mesnes Park. Wigan 11.00am to 3.00pm Come along to Mesnes Park Pavilion to experience over 20 differentflavours of ice cream by Fredericks. Bring the kids to decorate their ownice cream and make foodie crafts with Discover Community Art. Small charges apply. Tel: 01942 827621


A platter of family friendly events – many of which are FREE, within libraries,museums and other community venues.

IN ASSOCIATION WITH

food drinkI N T H E C O M M U N I T Y


dine out

THE COVEN

20% 0ff(Offer available during March 2014 only)

THE CROWN ATWORTHINGTON1/2 price Steaks (Discount available from the famous Butcher’sBlock Steak Counter. Offer applies if 3 or moreaccompaniments are ordered per steak)

THE FAT OLIVE

20% 0ff(Offer available Monday to Friday on foodorders from the A la Carte Menu only)

GALLIMORES FINERESTAURANT

£12.95For 3 Courses(Valid Jan 2nd to 31st March. ExcludesSaturday and restaurant events)

LA GIARAAny pasta and pizza

£5.95(Available Sunday to Thursday from 5:30pm until 7:30pm)

MAHABHARAT

20% 0ff(Discount to be taken from total food bill andwhen choosing from the A la Carte Menu. Monday to Thursday)

MILLER & CARTER AT THE WIGGIN TREE

FREE bottle of winewhen 2 people dine(A free bottle of house wine when 2 main courses are purchased from the main menu)

RIGALETTO’S ITALIANRESTAURANTFREEglass of wineper person when dining off theA la Carte Menu(Offer available Tuesday to Thursday)

THE TAVERN THAI BARAND RESTAURANT

20% 0ff(Available from the A la Carte Menu Monday to Thursday. Excludes drinks.)

THE WAYFARERPie and Beer Nights

£10.95Usual price £13.95(Wayfarer Pie and Beer Nights take place on the first Thursday of every Month. Offer valid Jan 9th, Feb 6th, Mar 6th)

THE WHEELRESTAURANT

25% 0fflunch and dinner (Discounts not available in conjunction with any other offer)

Here are som

e

great offers fr

om our

partnet resta

urants

available from

now

through to th

e end of

the Festival.

SPECIAL OFFERS



THE COVENTerms and Conditions. 1. One voucher redeemable per order and per visit.

2. Voucher valid from January 1st to March 31st unless otherwise stated.

3. This voucher cannot be exchanged wholly or in part for cash.

4. This voucher cannot be used in conjunction with any other offer, discount or privilege.

5. Voucher redeemable at the discretion of restaurant management.

THE FAT OLIVETerms and Conditions. 1. One voucher redeemable per order and per visit.





LA GIARATerms and Conditions. 1. One voucher redeemable per order and per visit.





MILLER & CARTER AT THE WIGGIN TREETerms and Conditions. 1. One voucher redeemable per order and per visit.



4. This voucher cannot be used in conjunction with any other offer, iscount or privilege.


THE TAVERN THAI BAR AND RESTAURANTTerms and Conditions. 1. One voucher redeemable per order and per visit.





THE WHEEL RESTAURANTTerms and Conditions. 1. One voucher redeemable per order and per visit.





dine outSPECIAL OFFERS

Please check

the terms and

conditions to

avoid

disappointme

nt

GALLIMORES FINE RESTAURANTTerms and Conditions. 1. One voucher redeemable per order and per visit.





THE CROWN AT WORTHINGTONTerms and Conditions. 1. One voucher redeemable per order and per visit.





MAHABHARATTerms and Conditions. 1. One voucher redeemable per order and per visit.



4. This voucher cannot be used in conjunction with any other offer, iscount or privilege.


RIGALETTO’S ITALIAN RESTAURANTTerms and Conditions. 1. One voucher redeemable per order and per visit.





THE WAYFARERTerms and Conditions. 1. One voucher redeemable per order and per visit.







Dig in &EAT FRESH

You don’t have to have a giant garden, or prized allotment plot to grow yourown food. A back yard, or even a window box, is enough to get stuck into

and enjoy the fruits of your labour.

Now’s the perfect time of year to prepare for the growing season. If you are using some of your garden, get the soil dug over now and add manure if needed.

If you’re growing in containers or window boxes,buy soil specifically for veg - it will have all of thenutrients you need for healthy plants.

It’s still a bit nippy at night, so you can start yourseeds off inside on a windowsill so the frostdoesn’t get to them.

Great for beginners - what to grow in March • PEAS – start your peas off in a toilet roll tube todevelop long, strong roots. Move outside oncethe night frosts are over. Don’t forget whenthinning out that pea shoots are delicious in asalad!

• PEPPERS AND CHILLIS – germinate on awindowsill. Be patient, they need warmth andtime to germinate.

• HERBS – pot up herbs such as thyme, rosemaryand sage and put them in a sunny spot on yourwindowsill. Keeping them on your sill means youcan grab some whenever you’re cooking.

Books on growing your own are available at yourlocal library, or look online for advice on gettingstarted.

GROWING

GET

If you’ve got the bug for growing your own, try these events:

Sunday 2nd MarchTHE HISTORY OF HAIGH HALL WALLEDKITCHEN GARDENSee page 16 for details

Thursday 6 March WORSLEY HALL COMMUNITYALLOTMENTS OPEN DAYSee page 16 for details

It is fair to say that 10 years ago, Wigan’s food sector was, in the main, more pie crust than upper crust. Our localrestaurant industry has grown significantly both in terms of size and quality. Wigan borough can today boast of a strongand diverse restaurant offer. From the boutique and unique to places plying regional, British and international menus.

The Wigan Food and Drink Festival is proud to showcase many of these excellent restaurants. Please use the festival to tryout a new restaurant or visit an old favourite again. Support them, as they have supported the festival.


ASHFIELD HOUSE HOTELAND RESTAURANTAshfield Drive, Standish, Wigan. WN60EQ Tel: 01257 473500www.ashfieldhousehotel.co.uk

Ashfield House Hotel is an elegant Victorian country house hotel where you can expect a warm welcome and special service. The house has alovely atmosphere; perfect for dining, weddings, functions and conferencing. The restaurant is open to the public on Sundays for a traditional and fine A la Carte set price lunch. The Restaurant, Langtree Suite and Music Roomare all available for private functions including weddings.

IN ASSOCIATION WITH

THE COVEN43 Hallgate, Wigan. WN11LLTel: 01942 237801 www.thecoven.biz

The Coven is a unique vegetarian café-restaurant in the heart of Wigantown centre offering freshly cooked, delicious food. Although specialisingin a menu for customers who are vegan or have food intolerances, a highproportion of its customers are not vegetarian but simply enjoy good,different food - cooked fresh and served in a friendly atmosphere. Therestaurant offers raw vegan food, one of the few establishments outside ofLondon to do so. The daytime menu is extensive whilst the dessert boardalone has been known to reduce some coeliacs, vegans and lactose-intolerant people, to a state of quivering indecision! The evening menuincludes perennial favourites as well as more seasonal options. The Covenhas no alcohol license, however customers are welcome to ‘bring yourown’. The Coven hosts special events, some focused on raw food andsome on particular cuisines. The Coven is the reigning joint Restaurant ofthe Year from 2012 when the title was last awarded.

THE CROWN AT WORTHINGTON19-21 Platt Lane, Standish, Wigan. WN1 2XFTel: 01257 421354 www.thecrownatworthington.co.uk

The Crown at Worthington is a unique and individual country inn andrestaurant situated on the outskirts of Standish in the Lancashirecountryside. This popular establishment is winner of the Wigan andGreater Manchester CAMRA pub of the year and has a selection of atleast 8 cask ales from the regions micro-breweries, plus an extensive wine list and beer menu. All the food from the Restaurant's and pub'sextensive menus is freshly prepared by the Crown's dedicated team ofchefs who use quality locally sourced ingredients. Try the famous butchersblock steak counter. Here you can choose your size and cut of steak andyour favourite sauce and sides. The Crown also has 10 en-suite roomsshould guests wish to make a night of it!

S H O W C A S Eestaurant

Scan these codes with your smart phoneto access other exclusive Festival recipes.


HAIGH HALLCopperas Lane, Haigh, Wigan. WN21PETel: 01942 832895www.wlct.org/haigh

Previously the home of Lord Crawford – Earl of Balcarres, Haigh Hall is aGrade II listed building. The Georgian country manor house is set within250 acres of picturesque country park and has spectacular views overWigan and the Douglas Valley. The Hall is one of the borough’s mostpopular wedding and conference venues and provides regular Sundaylunches, food and drink events.

RIGALETTOS ITALIANRESTAURANT DW Stadium, Loire Drive, Robin Park, Wigan. WN50UHTel: 01942 770432www.dwstadium.com

Rigalettos provides quality food at sensible prices. Offering a range of menusincluding the Espresso Lunch, Early Bird, A la Carte and special boardmenus, this Italian restaurant with its heart, style and atmosphere - still verymuch set in Italy is worthy of a visit.

THE FAT OLIVE13 Upper Dicconson St, Wigan. WN12AD01942 242000 www.fatoliverestaurant-wigan.co.uk

A warm welcome awaits you by Souf, Head Chef Richard and the team.The Fat Olive Restaurant provides high quality, fresh homemade food withingredients sourced from local suppliers. With an international styled menuwith an added traditional Lancashire twist you can be sure that there will bea dish to suit everyone's taste from either the A la Carte menu or weeklychanging specials. The restaurant boasts a great modern decor and a friendlyambience offering a full wine list with draft and bottled beers available.

GALLIMORES FINE RESTAURANT13 The Wiend, Wigan Town Centre. WN11PF01942 492100 www.gallimores.com

Gallimores is one of Wigan town centre’s most well known and visitedrestaurants. It offers contemporary dining in the heart of Wigan. Situated onthe historic Wiend – adjacent to the new Wigan Life Centre, the restaurantprovides a creative menu of international dishes served in a relaxedatmosphere. Gallimores is a popular dining experience and has built areputation on providing a balance of value for money and quality lunch timeand dinner menus. Now available – Sunday A la Carte menu (Served from12 noon).

LA GIARA ITALIAN RESTAURANT4 Orrell Road, Wigan. WN5 8HD01942 375815 www.lagiara.co.uk

Unique among Italian restaurants in the north west, a meal at La Giara is atruly magical experience. The restaurant offers authentic time–honouredItalian cuisine, cooked perfectly with a modern twist and includes; pastas,risottos and mouth watering steaks – all within a welcoming atmosphere.The food is prepared as in Italy; it’s simple, honest but essentially Italian. The greatness of the food stems from the quality of the ingredients usedand the people who prepare it. The kitchen uses fresh to market,

high-quality ingredients.

MAHABHARATThe Old Chapel, 136 Market Street, Hindley, Wigan. WN2 3AYTel: 01942 523115 www.themahabharatrestaurant.co.uk

The Mahabharat Restaurant is a unique Indian dining experience. It providesa special and extensive menu within a fascinating former Baptist Chapel. Therestaurant’s seafood specials are genuinely special as is the remainder of themenu, created and prepared by the Mahabharat Head Chef who has put allhis culinary experience and skill into it. The menu provides dishes that satisfythe accustomed Indian restaurant customer palate through to those who areof a more adventurous persuasion. There is also an extensive bar, wine andcocktail list.


BENNETT’S RESTAURANTWrightington Hotel, Moss Lane, Wrightington.Wigan. WN69PBTel: 01257 425803www.bennettsrestaurant.com

Bennett's is an AA Rosette award-winning restaurant situated on the outskirtsof Wigan and surrounded by scenic Lancashire countryside. It offers stunningfarmland views along with traditional cuisine with a modern twist. Bennett’suse only the finest, fresh Lancashire produce to create a variety of mouth-watering dishes with specialities being steak and fish.

MILLER AND CARTER AT THE WIGGIN TREEParbold Hill, Near Wigan. WN87TGTel: 01257 462318 www.millerandcarter.co.uk

Set above the lovely Douglas Valley atop of Parbold Hill, between Wigan andOrmskirk on the edge of the pretty village of Parbold is the Wiggin Tree. As well as some of the best views in Lancashire, the restaurant offersexpertly cooked premium steaks and grills in a fantastic setting. Whether itsan informal midweek treat, a business lunch, a weekend outing or a familycelebration – this highly respected and well visited restaurant is said to be thebest steakhouse, ‘bar and grill’ in town – if not the wider region.

THE TAVERN THAI BAR AND RESTAURANT37 Mesnes St, Wigan. WN11QPTel: 01942 375413 www.thaitavernhouse.com

The Tavern Thai brings an exclusive and authentic Thai eating experience toWigan town centre. The family behind the restaurant have many years ofexperience. Head Chef – Mr Thong Chai – has cooked Thai food in 5 starhotels across Europe and in his homeland. The menu he has masteredincludes his speciality Thai Curries, King Prawn Dishes, Pad Thai Noodles andthe signature – Weeping Tiger - Sizzling Steak Dish. The food is cooked usingingredients imported direct from Thailand. The restaurant is situated on thesecond floor and is a popular venue for special occasions and large groups.

The Thai Tavern provides a set menu, A la Carte and a special lunch menuthat offers excellent value at just £6.95 for 2 courses.

THE WAYFARER1-3 Alder Lane, Parbold, Wigan. WN87NLTel: 01257 464600 www.wayfarerparbold.co.uk

The Wayfarer and Il Viandante this year opened a micro brewery Problem Child Brewery making it a brew pub situated in the pretty village ofParbold. Joint winner of the Festival Restaurant of the Year 2012 and listed inthe Good Beer Guide for four consecutive years. The Wayfarer A la Cartemenu is stylish and innovative with great variety amongst the Lancashireclassics. Whilst the Italian Pasta and Pizza menu - served in the stunning andcomfortable conservatory offers affordable excellence. Joint festivalRestaurant of the Year 2012.

THE WHEEL RESTAURANTWigan and Leigh College, Parson’s Walk, Wigan. WN11RSTel: 01942 761888 wwwwigan-leigh.ac.uk

Winner of the Wigan Food and Drink Festival Restaurant of the Year 2010.The Wheel Restaurant is a well known and respected establishment in WiganTown Centre. It is part of Wigan and Leigh College Catering School. It isentirely run by students who provide a warm, friendly and very efficientservice to match the wonderfully varied and quality menus. The restaurantputs on special events including gourmet and themed evenings. Call therestaurant for opening times and reservations.

HUNGRY?Tuck in at oneof ourrestaurants

Scan these codes with your smart phone to accessother exclusive Festival recipes.

THE FOOD AND DRINK MARKETWednesday 5th March to Saturday 8th March

The Food and Drink Market and its variety of pan European cuisine gets bigger everyyear. Paella, Pizza, Milzwurst, Schnitzel, Brie and a few British bites are a taster of the

offerings on the market menu.

FAMILY FOOD AND DRINK STREET ENTERTAINMENTSaturday 8th March

Along Standishgate and on the main stage in Wigan Market Place.

Giant chefs, salt and pepper on wheels and much more.

THE LANCASHIRE HOTPOTS. LIVE IN CONCERT!Saturday 8th March

From 2.00pm. Live music from the main town centre stage culminating with the annualappearance of Lancashire’s hottest pots singing hits including Food and Drink Festival

favourites such as, ‘Chippy Tea’ and ‘The Baking Song’.


AT A GLANCEkitchen Theatre

Tuesday 4 MarchThe Great Wigan Food Giveaway 11.00am – 3.00pm

Wednesday 5 MarchThe North West Chilli Championships 11.00am – 3.00pm

Thursday 6 March & Friday 7 MarchThe WFDF Restaurant Showcase

in association with Wigan Council 11.00am – 3.00pm

Saturday 8 MarchThe Great Bake Day,

in association with Euromark 11.00am – 3.00pm

TOWN CENTRE food drink EVENTSIN ASSOCIATION WITH F I N E R E S T A U R A N T

Admission to all activities and events is FREE

wigan food and drink festival 2014

Documents

wigan foodand drink

food market

thelocal food

drink industry

baking eventsin restaurants

tsp salt

individualpartner restaurants

restaurant events