Add a Healthy Touch of Pink to Your Recipe!

Gourmet cooking on a shoestring budget has never been so appealing thanks to the launch of an exotic and wholesome ‘mountain salt’ with a customer friendly price point.

The Salt Seller Whole Pink Himalayan Salt is a high grade, ancient salt which was deposited several hundred million years ago in the foothills of the Himalayan Mountains. The delicate pink tint is on account of the high mineral content which contributes to its exquisite taste and healthy reputation.

Unlike many over-priced gourmet salts currently on the market, the Salt Seller’s pink salt is retailing for £2.29 or less, for 300g, which means that you can add a touch of sparkle to your culinary masterpieces without breaking the bank or compromising on the highest quality!

Known for its rich mineral content this salt can boast of over eighty-four minerals and trace elements, including calcium, magnesium, potassium, copper and iron. The benefits and nutritional properties are impressive – aiding in eliminating toxins, balancing the body’s pH and thus contributing to alkalising, normalising blood pressure and increasing circulation and conductivity, all of which support healthy body functions generally.

“People are often told to use less salt in their diets, but by changing to whole salt instead of refined salt, they can benefit from the rich natural mineral content. These minerals help to achieve the body’s ideal inner balance, which should be similar to that of seawater, which is where the salt originated!” says Lenni Smith, founder of ‘the Salt Seller’.

Pink Himalayan Salt comes out of the earth in a state which is already of human food grade. It therefore needs no cleaning or refining and so keeps its fantastic range of natural minerals in tact.

“This salt has a particularly strong taste, so we can use less of it to stay within the RDA (Recommended Daily Allowance) of about 6 grammes, or a teaspoonful, which also means it will last even longer than other salt products,” advises Lenni.

In keeping with its totally natural source, the packaging is compostable or recyclable. This “super condiment” expands the pallet and enhances the flavours of all types of food when used in preparation, cooking or seasoning and is available from selected health food stores or order direct from www.thesaltseller.co.uk.

Enjoy a Rum Do!

The Rum Experience is bringing the tropical sunshine to the UK for the third year running in London this October. If you fancy yourself as a bit of a cocktail connoisseur, rum lover, major party animal or you just like the idea of chilling out and imagining yourself sipping rum in the hot sun, there is something for everyone, so make sure you pay a visit to The Royal Horticultural Halls in London on Saturday 24th and Sunday 25th of October – one lucky visitor each day will win a fabulous holiday to the Caribbean so get your tickets now!

The Rum Experience (www.rumfest.co.uk), is the only festival dedicated to the wonders and experiences of rum from all over the world and is back by popular demand again this year. The festival is the brainchild of the UK's Rum Ambassador Ian Burrell, and is a chance to re-ignite that summer feeling and learn more about a spirit that is rapidly gaining in popularity.

Shake off the winter blues and enjoy the diverse range of rums from all over the globe at this year’s festival. The world’s leading rum experts, blenders and mixologists will be on hand to teach you about the world’s most amazing rums, originating from hot spots such as Cuba, Barbados, Mauritius and Venezuela and including some rare rums that you won’t see anywhere else.

If you fancy turning yourself from rum lover to connoisseur, delve a little deeper by signing up to one of the seminars available throughout the weekend. Once you’ve swatted up and chosen your favourite rums make an impression at a party by learning how to create some inspiring cocktails. Whether it is the classic Mojito and Daiquiri or something a little more unusual, you’ll come away with some new cocktail moves you can shake at home.

If you would rather sit back and learn from the professionals, pay a visit to the Battle of Trafalgar, a re-enactment in the style of a cocktail competition. The UK will be represented by Navy rum and will battle it out against the French, represented by Rhum Agricole, giving you a chance to inject a little history into your rum cocktails!

From conflict to cohesion; chocolate and rum are two of every girl’s favourite indulgences. With a little help from expert Chantal Cody, founder of Rococo Chocolates and Ian Burrell, you can learn how to best combine these two pleasures by discovering how to match premium rums with the finest chocolate. So if you want to open your palate to a new dimension of flavour, indulge yourself or a loved one and stop by to learn the secret to a unique taste experience.

If all that rum fun tires you out, why not chill out in Bacardi’s Dominoes and Daiquiri zone and take part in the Caribbean’s favourite past time whilst sipping on their world renowned drink. You’ll be in good company, dominoes has fast become one of the hottest hobbies with celebrity fans including Paris Hilton, Demi Moore, Penelope Cruz, Orlando Bloom, Lily Cole and Peaches Geldof! Once you’ve relaxed, rehydrated and recharged don’t miss the Tiki Face Off which will see bartenders from the likes of Mahiki go shaker to shaker against each other to land a place in the Sunday final against veterans; Trailer Happiness.

The weekend will also play host to a wide selection of live music bands playing tropical tunes and there will be a chance to get your dancing shoes on and learn to Salsa with the Cubans or Livin’ La Vida Loca with the Trinidadians. Don’t forget there is a chance to win a trip to the Caribbean on both days where you can experience more of the life you’ll taste at The Rum Experience.

So if all that’s got you excited and wanting more, make sure you join us for a jam packed day celebrating the world’s (and our) love of rum. For further information please visit www.rumfest.co.uk or to book tickets in advance, please visit www.rumfest.co.uk/tickets

Mile High

The exceptional antioxidant drink will soon be available online at OCADO

Mile High (www.milehighdrinks.com), which conveniently provides your daily antioxidant requirement in just one bottle, will soon be available to 13.5m households in the UK. The cherry and red grape drink will be on sale at Ocado (www.ocado.co.uk) from 6th July 2009.

**SPECIAL SUMMER PROMOTION: Mile High will be sold for just £1 per bottle at Waitrose and Ocado throughout July 2009**

Stuart Roberts, naturopathic nutritionist, creator of Mile High and director of the company, said: “Mile High is already available at selected Waitrose stores in England and Wales and is growing in popularity month-on-month. Now, we are proud to work with the award-winning online supermarket, Ocado, to ensure our drink is available to even more households nationwide”.

Cherry and red grape Mile High has been available in selected Waitrose stores since September 2008. The drink has proven popular thanks to its delicious taste and exceptionally high antioxidant levels, which appeal to the growing number of health conscious consumers in the UK.

Antioxidant comparison chart

Drink - Average published ORAC* units per 250ml
Mile High - 3,600
Apple juice (cloudy) - 1,500
Orange juice - 1,200
Tomato juice - 275

Each 250ml bottle of Mile High is made with cherries, red grapes, aloe vera and ginger, and is free from preservatives, additives, colourings, artificial ingredients and contains no added sugar.

Roberts said: “We are aiming high with this drink, as we truly believe it is a healthy, nutritious and great tasting product that is perfect for this gorgeous summer weather. People are becoming more interested in boosting their health through nutrition and Mile High offers a convenient option for busy people. Now that Mile High is available online via Ocado we are looking forward to more and more people being able to enjoy our drink”.

-Ends-

Fired uo for barbecue season? Many are, says Olive!

There is likely to be a steep rise in garden barbecues this year, but many of us aren’t sure of correct cooking times and are rather unadventurous in our choices, according to new research from olive magazine. With an improved summer forecast, 68 per cent of Britons are either planning or have hosted a barbecue this year, up 13 per cent year on year, according to the poll of more than 1,000 BBC Magazines’ readers.

Key findings include:

• The food cooked most frequently was sausages, getting the nod from 59 per cent of readers, followed by chicken, 49 per cent and then burgers, 47 per cent.
• Only a tiny proportion regularly opt for more adventurous items such as pork, prawns, peppers, tuna or salmon.
• 15 per cent are undercooking chicken (ie, cooking it for less than 12 minutes) and more than half of readers are overcooking sausages for longer than the optimum time of 10-12 minutes.
• 1 in 20 respondents confessed to having food poisoning as a result of a barbecue.
• The age of equality still does not seem to have travelled to the outdoor barbeque, with 66 per cent of men still wielding the tongs, against just 11 per cent of women. (23 per cent said it depends.)
• Only a quarter of respondents are planning to spend more than £50 on hosting a barbeque, with the average spend being £39.93.
• Jamie Oliver is the celebrity chef whose barbecue we would most like to be invited to, according to 19 per cent of respondents, followed by the Hairy Bikers (14 per cent) and Rick Stein ( 9 per cent).
• 49 per cent of readers think beetroot and/or pineapple in a burger is just for Australians, with 51 per cent voting it ‘a jolly good idea.’

According to olive editor Christine Hayes “ Recipes such as olive’s mackerel with lemon salsa, pork skewers with chilli apple, and sweetcorn with paprika butter are cheap, quick and easy to make and so much better than a burnt banger.” The research was commissioned for July’s olive magazine, which includes a free barbecue ideas booklet, with 101 triple-tested recipes aimed at inspiring us into more adventurous choices.

UK-Based Caribbean Savouries Makes An Ethical Difference In Jamaica

As many companies spend most of their time focusing on keeping profits to themselves during the economic downturn; one company is making a difference and reaping the rewards. In May 2009; Caribbean Savouries launched its new range of flavours with the help of the Jamaican High Commissioner, Hon. Burchell Whiteman OJ. Two new flavours of authentic Jamaican Patties build upon the success of their existing range. The new flavours of Jerk Chicken and Curry Chicken will be in addition to the three existing flavours of Spicy Beef, Mild Beef and the Vegetable patty which is wrapped in a wholemeal crust which has no cholesterol, a healthy addition to anyone’s diet.

As part of its ongoing vision to make a difference, Caribbean Savouries Ltd has been contributing to a number of grassroots projects and charitable programmes. It recently donated a medical bus to the Jamaican government which provides medical and dental care throughout the island. Scholarships have been established by the company at the UWI for the island students who have proven that they can go to the next level. A building has also been provided for women with HIV and other illnesses which provides accommodation for them and medical care, this is run by Fr. Richard Holung.

Caribbean Savouries are also proud to be sponsors of the Noel Holmes Memorial Hospital and West Haven Children Home for vulnerable children across Jamaica, which is based in Hanover and provides much needed medical equipment to the hospital and home in Jamaica, the Jamaican High Commissioner His Excellency Hon. Burchell Whiteman is also the patron of this Charity.

The two new flavours contain chunky boneless chicken wrapped in a light golden pastry dough. Jerk is the authentic seasoning native to Jamaica in which meats are marinated with a spicy hot mixture which includes over 30 herbs and spices. The Curry Patty is spiced with special Jamaican Curry powder. All of the spices are imported from Jamaica and contributes towards the Jamaican economy by providing jobs and foreign exchange. By advocating these charitable projects & giving back to the Jamaican economy Caribbean Savouries is an example of how any British business can make a difference anywhere whilst still enjoying true success in its chosen industry.

FACT FILE:
Caribbean Savouries has also launched a competition offering a trip for two to Jamaica including flights and accommodation for one week at a leading four star hotel in Montego Bay. To enter the competition you can find entry forms on our website or obtain them from any of our tasting sessions around the UK.

Jamaica Day is on the 6th August 2009

The patties are available in a two pack and can be found in the frozen section of ASDA supermarkets and are ideal for people on the move; that prefer a meal which is quick to prepare and also convenient to eat for lunch, tea or as a snack. The microwaveable patties are individually wrapped to maintain that crispy texture for convenient heating in minutes.

Caribbean Savouries “Caribbean Food Delights” is available in ASDA stores across the UK.

Cool Recipes For Hot Summer Drinks

It’s summertime, so it’s alfresco all the way with picnics, barbecues and relaxing on the patio.

But you might want to keep an eye on those calories. What can you do? Well the first thing is to replace all the sugar in those lovely long Summer drinks with Silver Spoon HALF SPOON.

One teaspoon of Silver Spoon HALF SPOON has the same taste and texture as two teaspoons of regular sugar - but with ONLY half the calories.

You can use Silver Spoon HALF SPOON in LOTS of drinks from a homemade lemonade to a tangy Mojito with plenty of fresh mint.

Make the most of summer with this magnificent mojito recipe … and remember, you’re using Silver Spoon HALF SPOON.

MOJITO (per glass)
1 tall glass
1 heaped teaspoon of Half Spoon Sugar
50ml white rum
20ml freshly squeezed lime juice
2 sprigs fresh mint
10ml soda water (approx)
Ice

Method
Pour the sugar and lime juice into the glass and stir until the sugar has completely dissolved. Muddle gently with the mint leaves and add a generous handful of ice cubes. Pour over the rum and stir thoroughly. Top with soda whilst stirring slowly. Finally, add a sprig of mint to garnish.

Alternaitvely, here’s a quick and easy recipe for lemonade,

REAL LEMONADE (serves 2)
2 tumblers
5 teaspoons Half Spoon Sugar
100ml freshly squeezed lemon juice
half a fresh orange juice
200 ml soda water (approx)
lemon slices
Ice

Method
Stir the sugar into the lemon juice until the sugar has completely dissolved. Pour over ice into two tumblers. Top with soda whilst stirring slowly. Add a squeeze of orange juice to each glass and pop in a slice of lemon and serve immediately.

HALF SPOON is available at Tesco, Sainsbury’s, Asda, Co-operative, Somerfield and Morrisons nationwide.

Organic ‘Mainstream Agriculture In Waiting’

The Soil Association welcomes a new independent report by the University of Reading, funded by the Soil Association and an independent trust, which shows that organic farming has “much to offer” and “is, perhaps, mainstream agriculture in waiting.”

Peter Melchett, Soil Association policy director, comments: "Organic farming does not have all the answers to the challenges of climate change and diet related ill-health, and there is still a lot of work to do to improve organic systems, but the report, ‘England and Wales under organic agriculture: how much food could be produced?’ shows the positive impact that organic farming could have.

“In the face of the rising prices and scarcity of key fossil fuel and mineralinputs, and the need to cut greenhouse gas emissions 80% by 2050, food and farming systems will have to go through revolutionary changes in the next few decades. The rapidly escalating diet related health crisis means that our diets are also going to have to change dramatically. This independent report shows that organic farming could provide us with a far healthier and much more climate friendly diet.”

Key findings:
– Cuts in greenhouse gas emissions and water pollution.
– Energy intensive inputs to farming would fall, with fertilizer inputs cut by 95% and sprays by 98%.
– More wildlife supported.
– Jobs in the countryside would increase, including a 73% increase in farm employment.
– As organic fruit and vegetable yields compare favourably with conventional agriculture, organic farming could, with some adjustment, supply similar volumes as at present, or even increase output if necessary.
– Due to the need to abolish intensive pig and poultry systems in organic agriculture, chicken, egg and pig meat production would fall to roughly a quarter of current levels, making large quantities of grain available for human consumption.
– Dairy production would fall by around 30%-40%, unless herds were to be re-established and dairies were to re-open in parts of the country which have lost them.
– While the amount of wheat and barley produced would drop by around 30% due to lower yields, because far less grain would be fed to animals there could be as much wheat and barley available for human consumption under an organic system as there is at present.
– A wholly organic agriculture could actually produce more beef and lamb than at present, with beef production rising by 68% and lamb by 55%.

For a summary of the research findings see: http://www.apd.reading.ac.uk/AgriStrat/org_exec.htm

The research was commissioned by the Soil Association with funds from the HCD Memorial Fund.

The Centre for Agricultural Strategy (CAS) was established in October 1975 by the Nuffield Foundation on the campus of the University of Reading. In October 1980, the Centre became a self-financing unit within the University, and it now forms part of the School of Agriculture, Policy and Development. Its purpose is the pursuit of vigorous, independent research of developments in the agricultural and food industries, and the rural economy and the countryside, in the UK and - through collaborative projects with European partners - the European Union. http://www.apd.reading.ac.uk/AgriStrat/

Raise A Glass To The Bristol Wine And Food Fair 2009

Bristol Wine and Food Fair, which attracts top quality wine exhibitors from around the world and some of the region’s best gourmet food producers, is shaping up to be even bigger and better than last year. All the exhibitor spaces have been sold to an impressive line up of over 88 wine and food exhibitors, and advance tickets are selling well. The three-day event takes place on Bristol Harbourside from 10 – 12 July, offering visitors the chance to sample, enjoy and discover more about fine wine and good food.

New features for 2009 include longer opening times with a dedicated Business Hospitality Day session on Friday, an additional wine marquee and an extended wine and cheese tasting programme. Some of the country’s top wine experts will be leading the wine tasting lectures including Susy Atkins, Sunday Telegraph columnist, wine editor of Delicious magazine and a regular on BBC’s Saturday Kitchen and Market Kitchen. She will be joined by Tim Aitkin, wine writer for the Observer, Fiona Beckett, award-winning food and wine author, and local celebrity John Avery who is the fourth generation of family at Averys wine merchants and one of the country’s senior Masters of Wine.

At the Fair, the emphasis is very much on enjoying the best of regional food perfectly matched with select wines. In the wine pavilions visitors will be able to browse amongst more than 30 producers and exhibitors, tasting different wines from all over the world, which they can then buy by the glass, bottle or case. New exhibitors signed up so far include Yalumba, Australia’s oldest family winery, Yellow Tail another Australian wine success story, Finca Las Moras winery from Argentina and Wines of Chile. Wines from two of Bristol’s twinning links will also be represented through Vini Portugal and Gaumarjos from Georgia.

Making a welcome return to the Fair are some of the most respected wine producers in the world. These include small independent wine growers such as Domaine Chater, Domaine Treloar and Chateau Guillotin who produce excellent hand-crafted wines from their small estates in southern France.

These companies will be complemented by a number of specialist importers and distributors. Brown Brothers from Australia and Cono Sur from Chile import wine from their own vineyards in their native countries, whilst smaller companies such as Rare and Organic and Great Wines UK source and bring in wines from Italy and South Africa. There will also be specialists such as Cordorniu from Spain, a long standing wine producing family who have been producing fine cava for hundreds of years.

Closer to home there will be a UK vineyard section showcasing the best of English wine, including Strawberry Hill in Gloucestershire, Quoins Organic in Bradford on Avon, in addition to a number of well established local wine merchants such as Averys, Bristol Wine Company and Corks of Cotham who have all helped elevate the availability of quality wines in Bristol.

A superb selection of artisan cheeses will be on offer in the Wine and Cheese pavilion including award-winning cheeses from Trethowan’s Dairy Shop, Keens Cheddar, Tower Farm Cheesemakers, Worthy Farm Cheddar and new exhibitors, Smarts Gloucester Cheese, Denhay Farms and Daisy & Co cheesemakers. Visitors will be able to meet these expert producers and find out more about how their cheese is made and best enjoyed.

At the food and drink market, sponsored again this year by The Gaymer Cider Company, exhibitors will be offering a mouth watering selection of regional produce and speciality ingredients. Visitors can choose from charcuterie, pates, pies and organic meats to preserves, chocolates, puddings and farmhouse ice creams all ready to be enjoyed with locally brewed beers, ciders and fruit liqueurs, and local fish experts Loch Fyne will be returning this year with an oyster bar.

Cooks and food lovers will enjoy the Chef’s Theatre, sponsored this year by Clarke Willmott, and hosted once again by Barney Haughton from Bordeaux Quay. There is a strong line up of local talent including Michelin starred chefs Raymond Blanc and Martin Blunos, fish expert Mitchell Tonks and Chris Wicks, chef and owner of Bells Diner. New this year is a chance for the kids to get inspired at cookery school sessions running at Bordeaux Quay Restaurant, adjacent to the Fair, and suitable for children aged from 6 – 16.

Budding wine enthusiasts may like to join in one of the new Wine Forum Tastings, led by a wine expert who will help visitors discover and discuss some of the exciting wines on show, or opt for a 10-minute free wine tasting tutorials.

A large covered restaurant and bar area at the centre of the Fair provides an opportunity for visitors to try a range of dishes matched with selected wines or enjoy tasty tapas and a drink from the bar, all while enjoying a section cool summer sounds from some of Bristol’s hottest Jazz DJs.

The 2009 ticket price will include a free Wine & Food Fair tasting glass and the full event programme. Opening times have been extended, and in addition to single session tickets there will be a new weekend pass which will allow entry to all public sessions throughout the three days.

For further information, visit the event website www.bristolwineandfoodfair.co.uk

Ticket information & opening times:
Tickets on sale from www.bristolwineandfoodfair.co.uk
and the Bristol Ticket Shop, 26 Union Street, Bristol BS1 2DP - Tel: 0117 929 9008

Ticket price includes an official ISO tasting glass and full event programme.
Single session tickets: £8 in advance, £10 on the day
Weekend pass for entry to all sessions: £15
Children under 16: free entry
OAP Card Holders: £7 available from box office on day

Business Hospitality Day:
Friday 10 July - Day 11.30am – 4.00pm

Public Sessions:
Friday 10 July - Evening 5.30pm – 10.30pm
Saturday 11 July - Day 11.30am – 4.00pm
Saturday 11 July - Evening 5.30pm – 10.30pm
Sunday 12 July - Day 11.30am – 6.00pm

Location: Lloyds Amphitheatre & Waterfront Square, Canons Way, Bristol Harbourside, BS1 5LL

Top Team Award For Cranstons At Q Guild BBQ Championships

It was almost a clean sweep of the top awards for Cumbrian food and butchery firm Cranstons in the Q Guild’s 2009 National Barbecue Championships judged by chef and food writer Lesley Waters at Butchers Hall, London.

The seventh annual championships were being held for the first time in the capital, with eleven teams of Q butchers each presenting four products.
A panel of judges headed by celebrity chef, cookery school proprietor and food author Lesley Waters assessed the products for appearance, innovation and taste.

Cranstons won four top awards - the best pork product sponsored by BPEX, best poultry product, the most innovative new product and the team prize for the highest aggregate marks, sponsored by Dalziel.

The firm, competing as Cranstons Quick Cuisine, were represented by Barry Pearson, Peter Potts and Mark Mallinson. Their pork product, Asian Pork Twisters, won both the category award for best pork product, and the product innovation award. Cranstons Skewered Chicken Thigh took the best poultry product award.

Lesley Waters said: “Once again, Q butchers proved they can do wonderfully innovative things with meat. The range of products and some of the ideas were most impressive and would make a barbecue meal a very special occasion for texture, taste and flavour.”

Cranstons Managing Director Philip Cranston, commented : “Q Butchers the length and breadth of Britain provide top quality produce for their customers week in and week out, so it is all the more satisfying for us to be recognised with four awards from this, our professional peer group. The awards are also a celebration of the work of all our staff behind the scenes who work so hard to continue to offer customers new and innovative products, with no compromise on quality and flavour”. The award winning products are now available in all Cranstons stores.

Celebrity Chefs Agree Heritage Prime Biodynamic Is Best

Go beyond organic for the finest quality meat.

Pioneering farmers Ian and Denise Bell know a thing or two about livestock. The couple’s Heritage Prime lamb, beef and pork is considered the best in the world – just ask Nigella Lawson, Hugh Fearnley-Whittingstall or Tom Parker Bowles.

Heritage Prime’s secret is to go ‘way beyond’ organic. Their animals live in free-roaming conditions, are weaned later live longer and are fed a special diet.

But crucially, they are never given pharmaceutical drugs. Instead, they are treated with homeopathic medicines, mixed by Ian Bell at the couple’s Dorset farm.

“It is all part of biodynamic food production,” says Ian. “We have developed an ability to abstain from the use of farm chemicals and veterinary pharmaceutical products. The animals have the best possible welfare conditions, and are nourished with the finest foods – the farm acts as a single living organism.”

“We have a reputation for the best quality meat in the world,” says Denise. “We sell in joints as a whole, half or quarter pig to ensure the whole animal is used. The quality of the meat is amazing. We had one customer who found her arthritis improved through eating it. The fat from our animals is as good for you as the finest olive oil.”

Heritage Prime meat is sold direct by the box in cuts, and the Bells have made a deliberate decision not to sell in supermarkets.

“We want to bring people closer to the farm and to the animals, rather than just picking up a packaged steak in their supermarket. Even some organic meat sold in supermarkets is treated with
chemicals, and we will not be part of that,” says Denise.

Based at the idyllic Foxholes Farm, near Dorchester, Ian and Denise are busily planning the next stages for their assault on intensive farming.

Alongside their happy assortment of Tamworth Pigs, Angus cattle and Portland sheep, the couple are planning to convert a cottage to rent as a food related holiday cottage. They are even planning the first biodynamic cookery school, encompassing a bakery and meat processing, to have complete traceability of the food they eat and sell.

“We want to educate the world,” says Ian, “that farming does not have to happen on a mass-production assembly line.”

What chefs say about Heritage Prime

“Their pork is so much better than any pork that you've ever tasted or could ever hope to taste. To say it's organic just tells you what isn't in it. What they add at Heritage Prime is immense care, good feed and excellent conditions.”
Nigella Lawson

“If I were a pig, I’d dream of living on Ian and Denise’s farm. They often eat better food than I do. Not only are their porkers produced in the most sustainable and humane fashion but they also taste better than any pig in the world. They represent a triumph for the biodynamic system of farming, showing that real care and attention brings out the finest flavour.”
Tom Parker Bowles

“Ian and Denise must be among the most conscientious and committed organic farmers in the country. And they have a gift for producing really wonderful meat.”
Hugh Fearnley-Whittingstall

Rent A Date For Charity – Calling All Restaurant Owners!

1) Are you interested in promoting your business?

2) Would you also like the opportunity to have well known faces wine and dine at your establishment? If so, please read on...

Rent a Date for Charity is the ‘Original Auction Dating Website’ allowing everyday people and celebrities to put themselves up for auction to the highest bidder with proceeds going to charity.

In this fantastic offer www.RentADateForCharity.co are offering restaurant owners the opportunity to promote their establishments on our website for a worthy cause by offering one or more of the following:

• Complimentary meal for their celebrity dates
• Meal for two to be entered into their free prize draws and or/prize for featured date of the month
• Discount Vouchers for their registered users

In return you will receive:

• FREE permanent advertising on the celebrity auction page and galleries.
• FREE advertising on the website reaching target dinners
• FREE National and International press coverage
• FREE Celebrity and non - celebrity reviews
• Recognised as top sponsor for celebrity auctions Live on the site

They are very excited to announce that Rent A Date For Charity is now working in collaboration with proactive brain tumour charity, Brainstrust – the Meg Jones Brain Cancer Charity, www.Brainstrust.org.uk something very important to Lisa and the team.

Brainstrust is working in partnership with the National Hospital Development Foundation to sustain and develop clinical practice at the National Hospital of Neurology and Neurosurgery and with the University of Portsmouth, to support laboratory-based research and translational medicine. Brainstrust supports patients at the point of diagnosis, but is also looking beyond this point to improve the treatment, care and outcomes of all patients who are diagnosed with brain cancer.

At www.RentADateForCharity.com their users must be fully registered on the website to be able to access auction pages and participate in the online auction and prize draw competitions.

They offer their registered members the chance to win goodies and services in their FREE prize draw giveaways section. For every prize draw donated by a company Lisa will provide a FREE product review to be listed on the prize draw page and on her personal blog which currently receives in excess of 3,000 hits a week as well as other online social media networks.

To date, celebrities such as Cheryl Baker, Sophie Anderton, Jimmi Harkishin who plays ‘Dev’ in Coronation Street, Rowan Bailey from Shipwrecked, Big Brother's Orlaith McAllister, and Nicola Mclean recently seen on I’m A Celebrity Get Me Out of Here and many more have given their support towards the cause.

If you would like to take up this opportunity for FREE advertising and dinning reviews that will reach your target customers then please contact their PR team for further information.

Heston Blumenthal To Open At Mandarin Oriental Hyde Park, London, Autumn 2010

Mandarin Oriental Hotel Group and The Fat Duck Group have joined forces to create the first London restaurant with Chef Heston Blumenthal which will open at Mandarin Oriental’s award winning property in autumn 2010.

Blumenthal, of the three Michelin starred The Fat Duck in Bray, Berkshire and The Hinds Head pub of the same village, has won international acclaim for his unique and multi-sensory approach to cooking. This first restaurant to open outside of the village of Bray will feature the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy.

Mandarin Oriental and Heston Blumenthal are working with the internationally renowned designer, Adam Tihany, to create the restaurant interior. Inspired by historical British style references and Blumenthal’s novel approach to cuisine, Tihany plans to highlight traditional materials such as wood, leather and iron, found in the historical roots of British style, using them in contemporary ways to reinforce Heston’s revival and modernization of traditional British recipes.

Seating 140 guests, the new restaurant will serve lunch, dinner and afternoon tea. The kitchen will be headed by Ashley Palmer Watts who has worked with Blumenthal at The Fat Duck for nine years in the capacity of Group Executive Chef.

Blumenthal commented “I am thrilled at the prospect of opening a restaurant in such a central London location. I have great respect for the Mandarin Oriental brand and working in partnership with the hotel group is a natural step and one which offers an exciting opportunity.”

“We are delighted to partner with The Fat Duck Group on this very exciting new venture. A longtime friend of Heston’s, I have always shared his enthusiasm for English recipes and have enjoyed working with him to help develop talented British chefs through the Roux Scholarship programme,” stated David Nicholls, Corporate Director of Food & Beverage of Mandarin Oriental Hotel Group.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels, resorts and residences. Mandarin Oriental now operates, or has under development, 41 hotels representing over 10,000 rooms in 25 countries, with 17 hotels in Asia, 14 in The Americas and 10 in Europe and North Africa. In addition, the Group operates, or has under development, 13 Residences at Mandarin Oriental, connected to the Group’s properties.

Photography of Mandarin Oriental is available to download, in high and low resolution, in the Photo Library of our Media section, at www.mandarinoriental.com.

The Guild Of Food Writers Awards The Best

The Guild Of Food Writers Awards The Best

On the evening of 25 June, in The Great Hall, Lincoln 's Inn, London the Guild of Food Writers announced the winners of their much coveted Annual Awards. The country's most famous food critic, the legendary Egon Ronay, presented the Awards on behalf of the Guild, to some of the industry’s finest writers and broadcasters. Amongst the 12 winners there were some familiar names and some new ones to add to the roll of honour.

Leading the way were Guy Watson and Jane Baxter, whose Riverford Farm Cook Book won two awards, the Michael Smith Award for Work on British Food and the Jeremy Round Award for the Best First Book. Applauded by the judges for its 'honesty and integrity of vision, purpose and execution'; they welcomed its 'clean, appetising approach to recipe writing'.

Two of the country's most well known figures were recognised with Heston Blumenthal and Jamie Oliver winning Awards.

Heston was presented with the Food Book of the Year Award for The Big Fat Duck Cookbook; the judges were 'impressed by the quality of the writing and the scope of the book: the concept, the historical perspective, the detailed recording of research and experiments, the keen intelligence that makes it so compelling and personal.'

Jamie Oliver's campaigning Jamie's Ministry of Food television series and Geoff Tansey and Tasmin Rajotte's book The Future Control of Food were the joint winners of the Derek Cooper Award for Campaigning and Investigative Food Writing. This was an unprecedented double for Geoff who last year won the other Derek Cooper Award (for best food campaigner/educator) at the BBC's Food and Farming Awards.

In the Awards league table, Fuchsia Dunlop and Diana Henry each won their second Guild Award; Mark Hix and Bee Wilson won their third; and BBC Radio Four's The Food Programme won its sixth.

The crowning glory of the evening came when Guild President, Jane Suthering, surprised two of the Guild's most renowned members when she presented Lifetime Achievement Awards to pioneering restaurant reviewer Egon Ronay and celebrated cookery writer Mary Berry, who join the pantheon of the Guild's Life Members with Hugo Dunn-Meynell, Marguerite Patten, Katie Stewart, Grace Mulligan and Liz Burn.

Guild president, Jane Suthering, commented on the evening: ‘The Awards ceremony is a highlight of the Guild year and last night was no exception. What a fantastic evening! Congratulations to all those who made the shortlist and especially to the winners.’

Summary of winners:
The Food Book of the Year Award
Winner: Heston Blumenthal, The Big Fat Duck Cookbook ( Bloomsbury )

The other shortlistees were:
Christine McFadden, Pepper: The Spice That Changed The World (Absolute Press)
Christopher Stocks, Forgotten Fruits: A Guide to Britain 's Traditional Fruit and Vegetables (Random House)
Bee Wilson, Swindled: From Poison Sweets to Counterfeit Coffee - The Dark History of the Food Cheats (John Murray)

The Cookery Book of the Year Award
Winner: Mark Hix, British Seasonal Food (Quadrille)

The other shortlistees were:
Xanthe Clay, Recipes To Know By Heart (Mitchell Beazley)
Simon Daley and Roshan Hirani, Cooking with my Indian mother-in-law (Pavilion)

The Kate Whiteman Award for Work on Food and Travel
Winner: Fuchsia Dunlop, Shark's Fin and Sichuan Pepper (Ebury)

The other shortlistees were:
Stefan Gates, In The Danger Zone (Ebury) and BBC Four's Cooking in the Danger Zone
Kevin Gould for With Love From ... features published in Waitrose Food Illustrated

The Michael Smith Award for Work on British Food
Winner: Guy Watson and Jane Baxter, Riverford Farm Cook Book (Fourth Estate)

The other shortlistees were:
BBC Radio 4's The Food Programme: Food and Farming Awards
Mark Hix for Mark’s Kitchen articles published in Country Life magazine
Clarissa Hyman for articles published in Country Living magazine

The Derek Cooper Award for Campaigning and Investigative Food Writing
Joint Winners: Channel Four's Jamie's Ministry of Food (Fresh One Productions) and Geoff Tansey and Tasmin Rajotte, The Future Control of Food: A Guide to International Negotiations and Rules on Intellectual Property, Biodiversity and Food Security (Earthscan)

The other shortlistee was:
BBC Radio 4's The Food Programme: The Rice Crisis

The Miriam Polunin Award for Work on Healthy Eating
Winner: BBC Radio 4's The Food Programme: Nutritionism

The other shortlistees were:
Charlie Ayers, Eat Yourself Smart (Dorling Kindersley)
Angela Nilsen for articles published in BBC Good Food magazine

The Jeremy Round Award for the Best First Book
Winner: Guy Watson and Jane Baxter, Riverford Farm Cook Book (Fourth Estate)

The other shortlistees were:
Anthony Demetre, Today's Special (Quadrille)
Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook (Ebury)

The Evelyn Rose Award for Cookery Journalist of the Year
Winner: Diana Henry for articles published in The Sunday Telegraph's Stella magazine

The other shortlistees were:
Annie Bell for articles published in Waitrose Food Illustrated
Elisabeth Luard for articles published in Country Living magazine

The Restaurant Reviewer of the Year Award
Winner: Emma Sturgess for reviews published in Metro

The other shortlistees were:
Jay Rayner for reviews published in The Observer magazine
John Walsh for reviews published in The Independent magazine

The Food Journalist of the Year Award
Winner: Bee Wilson for articles published in The Sunday Telegraph's Stella magazine

The other shortlistee was:
Katy Salter for articles published in Waitrose Food Illustrated

The New Media Award
Winner: Tim Hayward for his blog on The Guardian and The Observer's Word of Mouth (http://www.guardian.co.uk/lifeandstyle/wordofmouth)

The other shortlistees were:
Helen Yuet Ling Pang for the World Foodie Guide (http://www.worldfoodieguide.com)
Elisabeth Winkler for Real Food Lover (http://realfoodlover.wordpress.com/)

The Food Broadcast of the Year Award
Winner: Simon Parkes for BBC Radio 4's You and Yours: Lunch

The other shortlistees were:
BBC1's Gastronuts (Objective Productions)
BBC2's The Supersizers Go ... ( Silver River Productions)

Lifetime Achievement Awards
Mary Berry
Egon Ronay

FACT FILE
The country's most famous food critic, the legendary Egon Ronay, presented the Awards at this year's Guild of Food Writers' Awards, the UK 's biggest food book, writing and media awards.
This year’s Guild of Food Writers’ Awards ceremony was held on Thursday 25 June in The Great Hall, Lincoln 's Inn, London WC2A 3TL. The magnificent Great Hall - the largest of all the halls in the Inns of Court - was opened in 1845 by Queen Victoria and is where, four times a year, students of Lincoln's Inn are 'called to the bar', when they become barristers.
The evening was compered by LBC's Bill Buckley.
Over the last few years, the Awards has grown in scale and importance and now has 12 categories. This year's stunning venue was the biggest yet and hosted a ceremony that had extra significance in the Guild's 25th anniversary year.
The delicious hot and cold canapé menu was specially devised by Executive Chef Allan Rogers and Gary Robinson Head Chef of the Honourable Society of Lincoln's Inn in conjunction with the Alaska Seafood Marketing Institute (http://www.alaskaseafood.org) to showcase wonderful sustainable wild seafood including black cod, Pacific cod, crab, Wild Alaska King, Sockeye and Coho salmon and pollock. The Guild is delighted that Alaska Seafood has agreed to be the main sponsor for the Awards for the second year running.
Equally exciting wines will be provided by Bonterra Vineyards, 100% organically grown wines from Mendocino County , California (http://www.bonterra.com).

The Guild of Food Writers Awards were established in 1996, to be presented annually in recognition of outstanding achievement in any area in which food writers work and have influence. The awards are the only ones judged entirely by professional food writers, journalists and editors.
This year, in addition to the existing eleven awards, we have added an Award for Work on Food and Travel in memory of Guild member Kate Whiteman who died tragically in a road accident in Argentina in January 2009. The full list of categories is:
The Kate Whiteman Award for Work on Food and Travel
The Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting
The Michael Smith Award for Work on British Food
The Miriam Polunin Award for Work on Healthy Eating
The Food Broadcast of the Year Award
The New Media of the Year Award
The Jeremy Round Award for Best First Book,
The Food Book of the Year Award
The Cookery Book of the Year Award
The Restaurant Reviewer of the Year Award,
The Food Journalist of the Year Award
The Evelyn Rose Award for Cookery Journalist of the Year.

Sharpham Park Fuels The Spelt Home-Baking Revolution

Sharpham Park, the premium organic spelt food label owned by Roger Saul, continues to fuel the spelt home-baking revolution in the UK with its stone-ground Sharpham Park’s Organic Spelt Refined White Flour, a must have for those who want to introduce a different and healthy grain into their diet.

With high levels of iron, zinc, riboflavin and other vitamins and minerals, and a GI of just 30, spelt is one of today’s healthiest grains. In addition, because of its unique gluten structure, it is much easier to digest than its distant cousin wheat. Sharpham Park’s Organic Spelt Refined White Flour contains all the natural goodness of spelt grain, with the texture and baking characteristics of the finest white wheat flour. Unlike wholegrain flour, the bran is sifted from the flour, giving it a whiter appearance, but retaining the goodness of the wholegrain. It can be used to substitute wholegrain wheat flour in any recipe and baking with Sharpham Park Refined White Spelt Flour makes delicious light treats perfect for summer picnicking. These include:

- Fairy Cakes - Fresh Homemade Bread
- Pastries - Pancakes
- Muffins - Flans
- Tea Cakes - Pie Crusts
- Cakes - Biscuits

All Sharpham Park spelt flour is 100% organic and is grown and milled in a purpose-built on-site mill at Sharpham Park farm in Somerset. It is the only dedicated organic spelt flourmill in the UK, incorporating the best machinery sourced throughout Europe. The traditional stone grinding milling process at Sharpham Park mill ensures that all the goodness of the spelt grain is retained in the final product, to guarantee the finest high-quality white spelt flour.

Sharpham Park Organic Refined White Flour is now available from 165 selected Waitrose stores at £3.50 per 1kg bag and online at www.sharphampark.com

Stockist enquiry hotline: 01458 844 080.

(EDITOR: I have noticed Spelt being used more-and-more in baked goods on sale in the shops. So Sharpham Park's campaign is working)

Special training on Ausie beers for UK

Austrade, the body responsible for the promotion of Australian food in the UK, has joined forces with UK retailer, Booths, to develop an innovative new training tool to help train its staff in-store.

To coincide with G’dayUK, a week-long initiative to promote Australian trade and culture in the UK, Booths has introduced a selection of new boutique Australian bottled beers to its portfolio, as well as running promotions across its Australian wine and beer range.

In what is believed to be an industry first, Australian brewers have overcome the logistical issues of being on the other side of the world by producing podcasts to promote their products in the UK. The podcasts, commissioned by Austrade, will be used to train UK staff in-store and will also be available for consumers to listen to online. The aim is to engage consumers with the newly listed products by hearing all about them, straight from the brewers’ mouths.

The new additions to the boutique beer collection, which hit shelves on 16th June, include Little Creatures from Western Australia, Pikes from South Australia, Cricketers Arms and Grand Ridge from Victoria, and Bluebottle and Red Angus from New South Wales.

Neal Cameron, Head Brewer at William Bull Brewery producer of Red Angus Pilsener said, "The Brewer Podcast concept developed by Austrade has allowed brewers in Australia to overcome the tyranny of distance and talk passionately and directly to the Booths guys who will be selling our beers and via the web, ultimately the customer. It is an awesome concept, beautifully executed."

Kylie Hargreaves, Senior Trade Commissioner at Austrade added: "G'dayUK is a fantastic platform to show the UK consumer the best of what Australia has to offer. Booths' focus on provenance and quality really challenged us to find an innovative way to present the staff with insight into the products in a short space of time. All the brewers were keen to get involved, and we are really pleased with the results. We are confident Booths staff will really engage with the products, and customers will respond well to their enthusiasm."

Visit www.gday-uk.co.uk/news/2009/06/10/virtual-brewers-comes-boot... to listen to the podcasts in full.

Food and drink makes up one of four areas being supported by the week-long G'dayUK initiative, the others being trade and investment, migration and tourism. Running from 24th – 30th June, G’dayUK aims to highlight the quality and diversity of Australian food and drink with the UK consumer. (www.gday-uk.co.uk)

Back to Basics Eating & Live Web Chat

For too long people are being told what they shouldn't eat - cut the junk, cut the fat, cut the take aways - but rarely are they given a step by step guide, going back to basics covering what they should eat. For some it is common sense for many it is a mine-field of confusion. Amanda Ursell has created a new two week plan - going back to basics, eating healthily and with a good balance. The TOTAL two week vitality plan focuses on healthy eating, fitness and hydration in an effort to feel more energised and maybe even lose a few pounds for those who need to. The plan is available now from www.totalgreekyoghurt.com.

Amanda Ursell is not only a qualified nutritionist with a diploma in dietetics, she is also an award winning journalist, television presenter and author. Amanda is the most widely read nutritionist in the UK, with a combined readership of over 20 million a month.

A live web chat with Amanda Ursell will take place on Thursday 25th June 3-5pm on www.totalgreekyoghurt.com

New Vanilla Bean Paste Range Launched By Porter Foods

--Award-winning NEW vanilla bean paste range from Porter Foods will add convenience and flavour to home baking--

Summer is here, so now is the perfect time to dust off the baking tins and invite family and friends round for a wonderfully chic afternoon tea in the garden.

Gourmet retailer Porter Foods (http://www.porterfoods.co.uk) will officially launch a practical, no-fuss, vanilla bean paste range at the end of June 2009. The range is perfect for creating delicious home-baked cakes, jams, ice cream and drinks for afternoon tea treats. Targeted at home cooks as well as professional chefs, the Vanilla Bean Paste was recognised as a Fresh Ideas award winner at this year’s International Food Exhibition.

[[The Vanilla Bean Paste sachets with vanilla seeds provide an innovative, longer shelf-life alternative to single-use vanilla pods.]]

Porter Foods, the foodie’s Aladdin’s cave of carefully sourced products from around the world, has launched its own range of goodies under the 'Porter Foods’ label.

Made from flavoursome whole vanilla beans and sugar, the paste is now available online at www.porterfoods.co.uk in a convenient single serve sachet or as a squeezy bottle for easy use while cooking and baking. Ready to use, one sachet equates to one standard vanilla bean pod. The handy 270g Vanilla Bean Paste squeezy bottle contains the equivalent of 30 vanilla pods. Both innovative new products provide the authentic taste and texture of vanilla beans and pods. Many cooks find that using the whole vanilla bean gives a richer complexity of flavours and aromas compared to standard vanilla extract. The paste also puts an end to having to scrape the beans out of rather expensive little pods and wasting lots of important flavour.

Michael Patton, managing director at Porter Foods, said: “With vanilla being one of the world’s most popular flavours, cooks can ensure they always have fresh tasting whole bean vanilla to hand with Porter Foods Vanilla Bean Paste. Aromatic and sophisticated, the innovative vanilla paste will turn ordinary baked goods into gourmet treats.”

Ever since Sex and the City’s Carrie Bradshaw enjoyed a cupcake from the celebrated Magnolia Bakery in New York cupcakes have soared in popularity. Whilst they are easily the most on-trend item to serve for afternoon tea, they are also fabulously simple to make. Once you have mastered the basic vanilla bean cupcake recipe you can experiment as much as you like with icings and frostings to create your own bespoke designs. We’ve provided a selection of recipes using the Porter Foods Vanilla Bean Paste – please contact us if you’d like any more for your publication.

RECIPE 1
Vanilla bean cupcakes (makes 12)
Recreate your own Sex and the City moment!

Ingredients:

4oz/115g butter, at room temperature
4oz/115g caster sugar
2 large eggs, at room temperature
1 Porter Foods vanilla bean sachet
4oz/115g self-raising flour

1. Preheat the oven to 170C/ 325F/ gas mark 3. Line a 12-hole cupcake tin with paper cases.
2. Beat the butter, sugar, eggs and vanilla bean paste until smooth (much easier in a food processor).
3. Turn off the motor and add the flour. With brief bursts of the beater, mix the flour in, stopping as soon as it is blended.
4. Divide the mixture between the paper cases.
5. Bake for 15-20 minutes until golden and springy to the touch. Ice or frost to finish.

RECIPE 2

Strawberry and vanilla jam (perfect with homemade scones)

With all things homemade now fashionable again, why not try jam making: the ultimate in quintessentially British home crafts?

Ingredients

1.2kg strawberries, stalks removed and sliced in half
Juice of one lemon
500g preserving sugar
1 sachet of Porter Foods vanilla bean paste

1. Place the strawberries, lemon juice and sugar in a preserving pan, or any large pan. Stir over a low heat until the sugar dissolves.

2. Add the vanilla bean paste and bring to the boil. Boil rapidly for 25-30 minutes, or until setting point is achieved (put a spoon of jam on a plate and allow to cool - it should not run when the plate is tilted).

3. Remove the pan from the heat and leave the jam to settle for a few minutes. Ladle into sterilised jars, then seal.

RECIPE 3

Whole bean vanilla ice cream

Nothing beats homemade ice cream on a gloriously hot day!

Ingredients

1 sachet Porter Foods vanilla bean paste
300ml full-fat milk
300ml double cream
100g golden caster sugar
4 egg yolks

1. Place a container in the freezer. Squeeze the vanilla bean paste into a pan with the milk and cream. Bring to the boil, and then remove from the heat. Leave to infuse for at least 20 minutes. For the optimum vanilla flavour, prepare a few hours in advance.

2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they are pale and fluffy. Put the vanilla cream back on the heat until it is just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

3. Get a large bowl of iced water and sit a smaller bowl in it. Pour the mixture back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 minutes until thickened. Strain the mixture into the bowl sitting in the iced water and leave to cool, and then churn until ‘scoopable’. Transfer to the cold container and freeze.

Visit Porter Foods (www.porterfoods.co.uk) for a treasure trove of gourmet goodies expertly sourced from around the world.