03/05/12 -

Experience a Bank Holiday Foodie Feast at Hampton Court

5-7th May 2012


The Hampton Court Palace Green Foodies Festival is taking place this bank holiday weekend, showcasing an array of British favourites and royal foodie delights to get you in the mood for the Queen’s Diamond Jubilee.


With a chef’s theatre and masterclasses taking place throughout the weekend, it’s a perfect way to spend that extra day off. What’s more, appearing on stage will be TV chefs including Levi Roots, Martin Blunos and Ed Baines, as well as actors Emma Forbes and Fay Ripley.


At the festival, you can try and purchase artisan food from over 100 stalls, enjoy signature dishes from top restaurants and kick back for the weekend with summer cocktails from professional mixologists. New features for this year include an on-site cook school, Street Food Avenue, showcasing cuisine from across the world, and a dedicated Wine Village where you can purchase the perfect accompaniment to a Stilton supper. Visit for further information.


Getting in the spirit of things, we’ve got some royal favourites of our own, which you can prepare and enjoy at home, including our gourmet take on the traditional cheese twist and a party cheese cake that is fit for a Queen:


Stilton Twists:


A unique ‘twist’ on an British classic. For ease, you can make the pastry dough ahead of time and freeze it.


           1 package puff pastry sheet

           110g/4oz Stilton Blue Cheese, grated



1. Thaw puff pastry sheet per package instructions. Unfold on a cutting board and dust with paprika. Turn over and sprinkle with grated Stilton.

2. Place second sheet on top and roll lightly with a rolling pin. Dust with paprika.

3. Cut sheet in half and the separate halves into 3/8" strips and give each three twists.

4. Lightly grease a cookie sheet or line with parchment paper; place twists pressing ends firmly to anchor. Cook at 425 degrees F or 225 degrees C for six to nine minutes.

Makes 48 twists


Stilton Party Cheese Cake:

Perfect for a Big Jubilee Lunch or street party celebration and a grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully.


           225g/8oz English Blue Stilton

           2 x 225g/8oz packets cream cheese

           3 eggs

           110g/4oz sugar

           25g/1oz flour

           250ml/8floz sour cream

           2 tablespoons dry vermouth or lemon juice

           1 teaspoon vanilla

           25g/1oz butter or magarine, melted

           175g/6oz crushed ginger nut biscuits




Set oven at 160C/325F/Gas mark 3

Place crumbled Stilton, sugar and cream cheese into a bowl and beat with an electric mixer until well blended. Beat in eggs, one at a time until smooth and creamy. Add vanilla. Stir in flour, sour cream and dry vermouth or lemon juice until well blended.

Combine melted butter and crushed biscuits in a bowl until mixed and press into the bottom of a 9-inch loose bottomed flan dish.

Pour cheese mixture over the biscuit base. Bake in slow oven for about 1 hour, or until firm.

Turn off heat and let cake cool in oven for 1 hour. Then cool on wire rack for a further 1 hour. Cover pan with cling film and refrigerate unitl ready to serve.

To serve, loosen cake from side of dish with a narrow knife and remove.

(This cheese cake freezes well)

Makes a 9-inch cake


Can't make the Hampton Foodie Feast? Don't worry, this year the Stilton Cheese Makers' Association is sponsoring the Artisan Cheese Fair 12-13th May in Melton Mowbray, attracting cheese fans and enthusiasts from across the country. At just £1 entry and with 33 artisan cheese makers from across the UK offering delicious tastings, who can refuse? or  for details. 


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