Noisily Festival Line Up 2013

Here we go again!

Noisily 2013 is well and truly underway and today sees the launch of our second wave of artists and the completion of our line up, which, as you can see from the image below, is as diverse as it is brilliant.

After such a fantastic weekend last year we decided to take a break and come back for more. You’ll notice a few of our artists from 2012 are back; Eveson will be mixing it up and playing a House set on Saturday night at The Treehouse, Atomic Drop are sure to throw their dirty grooves down on our newly built Tipi Stage, whilst Real Nice will carry out Sunday in collaboration with Oxford based Thesedays for those of you who fancy something a little mellower than the Trance at the Tipi.

As well as these stalwarts Noisily will be welcoming many new additions to our growing family.

Tickled Pig, a stand-up comedy night founded in Leeds several years ago with the goal of creating a stage for potential comedians to flex their humerus, will be showcasing some of the best up-and-coming talent the UK has to offer. You can expect 3 hours of carefully curated laughter on both Saturday and Sunday afternoons, so for those who would like a break from the bass that will be lashing the rest of the site, our new chill out area complete with cake shop and live performance arts will be the perfect place to recharge your batteries before the final push into Sunday night.

For those of you who came along last year you may have seen a rather attractive wooden gazebo in our campsite, this belonged to a great friend of ours who was launching a prototype to be used in festival campsites in order to create a sense of community, and to provide a welcome (and extremely beautiful) shelter and focal point for people to gather around whilst out of the festival site. So it came to pass that the ‘Handsome Hardwood Field Lounge’ was born.

From humble beginnings at Noisily the Field Lounge multiplied and jumped in with gusto to the Secret Garden Party and Wilderness Festivals respectively. Back for year two and we will be building a Field Lounge village on site that will act as a wonderful place to relax and hang out, whilst observing the workings of the festival from up on top of our hill. A stone’s throw from the bar and housing your breakfast of boutique bacon butties and real proper coffee, the Field Lounge Village will be the perfect place to start you day.

With food in mind we are also taking great care to put on a real spread for you this year to ensure no one ever goes hungry, we all know a healthy diet is part of a healthy body, and a festival is no exception!

Last year the main stage, aptly named Noisily Hall in ode to the estate on which the festival takes place, was situated up a long corridor towards the North of the site. Conscious of the intimacy that the festival needs to be successful (and the fact that no one likes to be too far from their next drink), we have cleared out a new area in the centre of the site where we will be building a rather large Tipi with a stage inside. Here you can expect to see Electrixx, Atomic Drop and the Plump DJs on Friday, Electric Rescue, James Monro, Ticon and yours truly on Saturday, then 19 full hours of Psy Trance on Sunday from the likes of Dirty Saffi, Lucas, Hamish, Liquid Ross, Bahar Canca, Avalon, and of course, Perfect Stranger.

Bassline Productions, our in house audio and lighting wizards, are back and bigger than ever. They will be bringing a lorry load of lighting, lasers, smoke, haze, Funktion One and Opus Audio, and plenty of other weird and wonderful gizmos that the layman can’t comprehend, in order to turn the woods into a truly magical place to be. Combine this with the additional help of the projection gurus behind the Meteor stage at Glade, and the return of Rupert Newman (with whom Bassline did a job at Chequers for David Cameron in October!!) who built the enormous 3D mapping installation last year, Noisily promises to attack all of your senses from every angle.

Prepare yourselves for an extravaganza in the woods this year; we can’t wait to have you round for tea! 

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Honey Soy Salmon on a Carrot and Coriander Purée with Garlic Butter Scallops and Wasabi Mushy Peas

I was lounging around in my sitting room last week in the company of my three housemates, talking about everything and nothing in particular; it had been a reasonably long day for all of us yet we were in high spirits, the hours spent in the grind of our various vocations had failed to dampen the mood on Mysore Road. Or so we thought . . .

Being a trifle on the tepid side in relation to my temperate temperament, I called my housemate Ed up on a particular nuance in his vocabulary that had been niggling at me for some time; his habitual use of the prefix “to be honest” before at least 30% of what comes out of his usually erudite gob. I see no reason for it, a waste of breath, but more importantly, and this is the real issue I take with this particular turn of phrase; is he insinuating that when he doesn’t proclaim the validity of his views that he is in fact lying? How can I trust him? I’m not sure I can!

The same can be said for plenty of other unnecessary phraseology that has crept into the English language over the years; the word ‘literally’ for instance makes my father’s blood boil when it’s used out of context. After a particularly turbulent landing at Innsbruck airport last year one of his friends remarked how he had “literally shat himself”, this resulted in a ten minute tirade and interrogation as to whether the friend in question literally did have shit in his pants. Now even though his loving children instigated this particular exchange, I share his frustration at this grammatical infliction, paramount to the cold-blooded murder of the English tongue.

“Like” is another word that fortunately seems to be drifting out of circulation, certainly amongst the older generation, of which we are continually drifting towards, each day another closer to death. A relic of 90’s Americana it rudely invaded the vocabulary of an entire generation of children, infecting their speech via the medium of poisonous movie trash.

“That was like, so cool”, you could hear the youth saying. I was one of them! Afflicted by this linguistic parasite from across the pond. Why was it “like so cool”, and not just “so cool” instead? Why were we living in this perpetual parallel universe where things were not quite what they seemed?

I find myself biting my lip when asked on an aeroplane; “Would you like a drink, at all”?

What do you mean “at all”? Either I want one or I don’t! Or are they inviting me in to a lengthy debate wherein I could establish the level of thirst I would have to reach, to then decide that I did indeed require a liquiditous substance with quenching capabilities?

When we have guests around who ask my mother where the toilet is, she simply replies that we don’t have one. So either they ask where the loo is or cross their legs instead.

I could go on, however there are simply too many of these imperfections to mention, so instead I will simmer quietly, attempting to harness in my emotions until the point when some unfortunate soul offers me a ‘beverage’ with accompanying ‘serviette’ and I will stab them in the face!

After getting so riled up there a few things that can bring me back down again more swiftly than a good meal, and this one is no exception. The Japanese flavours in the Wasabi are warm and comforting when combined with the smooth texture of the peas and crème fraîche, the sweet and salty salmon atop the fresh and spicy carrot and coriander purée is a welcome juxtaposition, whilst the scallops are just a treat that should be eaten far more often.    

Ingredients: (Serves 4)

For the carrot and coriander purée -

6 large carrots

Small handful of coriander, finely chopped (a little for garnish)

2cm of fresh root ginger, finely sliced

2 large red chillies, deseeded, finely chopped

1 clove of garlic, finely chopped

2 tablespoons crème fraîche

Salt and Pepper

Wasabi mushy peas -

2 cups garden peas, frozen is fine

2 tspns wasabi paste

1 tablespoon crème fraîche

Scallops -

12 scallops, coral removed

2 cloves garlic, finely chopped

Knob of butter

Salmon -

4 salmon filet sections

1 tablespoon runny honey

8 tablespoons light soy sauce

2 tablespoons dark soy sauce

Toasted sesame oil

4 spring onions finely chopped

Large pinch of poppy seeds

Method:

You will need a blender for this, there’s no way around it.

1) Marinate the salmon filets in both the dark and light soy sauce, with the spring onions as well, for at least an hour.

2) Chop the carrots and cook them until tender, strain and chuck in the blender with the ginger, chillies, garlic, crème fraîche and coriander. Blend until extremely smooth, and then add salt to taste. This is very important, as it will bring all the flavours together. Set aside in a saucepan with the lid on.

3) Boil the peas for 5 minutes until cooked, add to the blender (you may want to rinse it out first) then chuck in the wasabi and crème fraîche and blend till smooth. Season to taste and set aside in a saucepan.

4) Heat a little sesame oil in a non stick frying pan over a medium high heat, take the salmon out of the marinade and add the filets to the pan skin side down and cook for 6 minutes. Then spoon / squeeze the honey over the top of the salmon and add a few tablespoons of the marinade before turning them over to cook on their tops for another 2-3 minutes. The skin should be crispy and delicious looking!

5) Whilst the salmon is cooking score across one side of the scallops in a cross hatch, heat the butter in a pan, add the garlic, then fry the scallops for 2-3 minutes on each side over a medium heat, making sure they have a golden sheen on them.

6) Just before the fish is ready reheat the delicious green and orange mushiness in their respective pans, plate up, garnish with coriander and poppy seeds. Enjoy.