The Real Food Festival 2009 will take place on 8-10 May at London's Earls Court. Over 500 small producers have been hand-picked by the Real Food selection committee and subsidised to showcase food and drink produced ethically, fairly and sustainably. Here's a selection of products on show
http://www.yartyvalleyprovisions.co.uk" target="_blank" rel="noreferrer">Applejack ](http://www.applejacktradingcompany.co.uk)Stand P45
Applejack was formed in 1985 to import and supply French cider to the UK's restaurant and wine trades.
The product list grew to include Calvados, a selection of beers, perry and a range of wines.
Applejack is now the UK distributor for Pom Pizz, a sparkling apple juice in a Champagne-style bottle complete with gold quaff, cork and wire.
It is produced in Brittany by the Kerisac company, which is run by the Guillet family who have been making cider in the region for almost a century.
[Cream Cutie ](http://www.creamcutie.co.uk)Stand P130 Scottish entrepreneurs John and Anne Hempstock hit the headlines in 2000 with the successful alcopop Wee Beastie and appeared, unsuccessfully, on Dragon's Den to get investment for Cream Cutie.
Undeterred, they have gone on to win several awards for the 13.9% Cream Cutie, the first all natural chocolate orange wine-based cream liqueur containing no preservatives, colourings or E numbers, which is now widely available across Scotland. This year they launch the latest flavour, Chocolate Vanilla Cream, which can be used over ice-cream or as a substitute for crème anglais.
[Farrington Oils ](http://www.farrington-oils.co.uk)Stand P277
Rich in omega-3, vitamin E and very low in saturated fat, Farrington Oils' cold-pressed rapeseed oil is produced by the Farrington family at Bottom Farm in Hargrave, Northamptonshire. Farming for four generations, they take pride in nurturing healthy crops, grown to LEAF Marque standards.
New this year is Mellow Yellow Classic Vinaigrette, based on the company's Mellow Yellow oil, Aspall's white wine vinegar and herbs and spices, a product inspired by the desire to have an innovative British take on the ever-popular French dressing.
[Flavours of Spain](http://www.flavoursofspain.co.uk)
Flavours of Spain is introducing the creations of Oriol Balaguer, chocolatier and pastry chef, to the UK. Balaguer, who worked with Ferran Adrià at El Bulli for seven years, is well known for his customised wedding cakes and his moulded chocolates flavoured with olive oil, black truffle, mascleta, yuzu, toasted corn, macha tea, wasabi and saffron.
Flavours of Spain also supplies a range of Galician specialities and wines, including a Great Taste Award-winning smoked mackerel in olive oil, charcuterie, preserves, seaweed and olives.
[Malmo Nordic Dining ](http://www.malmonordicdining.com)Stand P6 Eklundh and Victor Ollén from Malmö Nordic Dining will be showing a selection of foods and flavours of Finland, Sweden, Norway, Denmark and Iceland.
Making its debut is a wild rosehip and sea buckthorn preserve, which is described as having a sweet and fresh flavour.
Sea buckthorn is popular in the Nordic regions and in the Far East where it is used extensively as a medicine - it is one of the highest plant sources of iron, vitamins and essential fatty acids.
[Spices from Cyrus ](http://www.thenuttytart.co.uk)Stand P31 Executive chef and co-owner of Café Spice Namaste, Cyrus Todiwala, has developed his own spicy pickle and chutney collection, all of which are made in the restaurant kitchen. The range celebrates the very best of British produce including Cheltenham beetroot, sweet russet apples and organic estate venison.
Flavours include Kerala Beef Pickle, Grundon's Apple & Mango Chutney, Hot and Spicy Prawn Pickle and Hot Tomato and Garlic Chutney.
[Nutty Tarts ](http://www.thenuttytart.co.uk)Stand P250
Nutty Tarts is a company owned by two mothers who met at the school gates and, on discovering a mutual love of baking, took over the cake stall at a school fundraiser. They went on to win Gold in the Great Taste Awards 2008 and Best Local Producer in the Huntingdon Food and Drink Awards 2008.
They use local ingredients where possible, such as organic flour from Glebe Farm in Kings Ripton, and their products, which include traybakes, biscuits and flapjacks, are all home baked.
[Real Boar Company](http://www.therealboar.co.uk)
Simon Gaskell's Real Boar Company will exhibit a range of Cotswold-reared and made charcuterie. The boar are semi-wild and ethically reared on 20 acres of mixed woodland and grasses where they can munch on acorns and wild mushrooms, which help to give the meat extra flavour.
The company's salamis now feature on the menus of various Michelin-starred restaurants, in Harvey Nichols Food Hall, at the Hotel George V in Paris and on the London Eye.
The brand new Game Salami contains wild boar, local venison and pheasant cured with a hint of port. This joins others in the range such as the 3-Star Gold Great Taste Award-winning English wild boar salami made with red wine and wild boar chorizo with red wine.
[South Devon Chilli Farm ](http://www.southdevonchillifarm.co.uk)Stand P229
The South Devon Chilli Farm has been growing chillies since 2003 and now grows over 10,000 chilli plants of 100 different kinds including Cherry Bomb, Peruvian Black and White Habanero.
Its latest product is coffee bean chilli chocolate, a blend of the company's successful chilli chocolate with freshly ground espresso coffee beans from Hawkins Coffee.
The new chocolate is in addition to the existing range of Original, Orange, Mint and Fruit & Spice chocolates, all flavoured with a secret blend of chillies, and found on the menu of Thomasina Miers' Wahaca restaurant in London.
As well as the chocolate, South Devon Chilli Farm sells fresh, dried, and smoked chillis, chilli seeds, chutneys, jams, sauces and chilli drinking chocolate.
[Thoroughly Wild Meat Company](http://www.thoroughlywildmeat.co.uk)
Stand P236 Yearling Beef is a veal alternative developed by the Thoroughly Wild Meat Company and Brewhamfield Farm in Somerset.
Yearling beef is a cross between Angus and Jersey and the young animals are milk-fed for 11 weeks, at which stage they progress to roughage and grass. They graze in summer and are kept on deep straw beds in winter. The resulting meat is tender, light in colour, delicate and low in fat.
Also available is a range of award-winning salt marsh lamb and salt marsh mutton, and Poll Dorset spring lamb.
[Yarty Valley Provisions
Stand P163 Yarty Valley Provisions hand makes a wide range of cordials and presses from old Edwardian family recipes on the Somerset/Devon border using only real fruit (no concentrates or artificial flavourings).
All drinks are gluten-free and are suitable for vegans. The cordial can also be used as a cooking ingredient.
This year the company is launching its Rhubarb and Ginger Cordial. Where possible, ingredients are local.
For more information on the Real Food Festival 2009 visitwww.realfoodfestival.co.uk