The Rise of Home Baking: A Flourishing Trend in British Kitchens

In the heart of Britain's bustling domestic kitchens, a quiet revolution is taking place. And it's one that involves flour-dusted countertops, the sweet scent of vanilla, and the comforting warmth of a freshly baked loaf. 

Home baking, once a traditional pastime, has experienced a remarkable resurgence in recent years, captivating the hearts and taste buds of Britons across our nation. But what fuels this newfound passion for baking within the confines of our own homes?

Nostalgia Reimagined

Nostalgia plays a significant role in the resurgence of home baking. Many of us have fond memories of baking with grandparents or parents, eagerly awaiting the chance to lick the spoon or shape dough with our tiny hands. In today's fast-paced world, where technology often dictates our interactions, baking offers a respite, a return to simpler times, where the focus is on creating something from scratch and sharing it with loved ones.

Therapeutic Escape

Amidst the stresses of modern life, baking provides a therapeutic escape. The rhythmic kneading of dough, the precise measuring of ingredients, and the anticipation of watching batter rise in the oven offer a welcome reprieve from the constant buzz of notifications and deadlines. Engaging in a mindful activity like baking can promote relaxation, mindfulness, and a sense of accomplishment—all vital components of mental well-being.

Creative Expression

Home baking also serves as a canvas for creative expression. From intricate cake designs to experimental flavor combinations, the possibilities are endless. Social media platforms like Instagram and Pinterest have transformed baking into an art form, inspiring amateur bakers to push the boundaries of their creativity and share their culinary creations with the world. Whether it's a rustic sourdough loaf or a meticulously decorated celebration cake, each creation is a reflection of the baker's personality and ingenuity.

Embrace of Sustainability

In an era increasingly concerned with sustainability and reducing environmental impact, home baking offers a more eco-friendly alternative to store-bought goods. By making our own bread, cakes, and pastries, we can control the quality of ingredients, minimise packaging waste, and support local producers. Additionally, baking at home often necessitates using seasonal, locally sourced ingredients, fostering a deeper connection to the land and the changing seasons.

Community Connection

The resurgence of home baking has also fostered a sense of community. From virtual baking challenges to neighborhood bake sales, baking has a unique ability to bring people together. Whether it's swapping recipes with friends, participating in baking workshops, or joining online baking communities, enthusiasts are finding camaraderie and support among fellow bakers. In an increasingly fragmented world, the act of breaking bread—or sharing a slice of cake—has the power to forge meaningful connections and bridge divides.

Conclusion

As the aroma of freshly baked bread wafts through British kitchens and Instagram feeds alike, it's evident that home baking is more than just a passing trend—it's a cultural phenomenon that speaks to our innate desire for creativity, connection, and comfort. In a world filled with uncertainty, baking offers a sense of stability and joy, reminding us of the simple pleasures that can be found within the confines of our own homes. So, dust off your mixing bowls, preheat your ovens, and join the growing legion of home bakers rediscovering the magic of homemade treats—one delicious creation at a time.

Over the coming weeks and months That's Food and Drink will be running a series of blogposts featuring what is on offer to the modern home baker. Ingredients, equipment, recipes, etc. So please do look out for these.

World Baking Day is on Sunday 19th May. Celebrate it with Matthews Cotswold Flour

Matthew Cotswold Flour is going to celebrates World Baking Day on Sunday 19th May 2024 and they are inviting everyone, including That's Food and Drink and our readers to join in the celebrations. 

Here are Matthews Cotswold Flour's premier top tips for celebrating the big day.

First on the list is to just bake! It doesn't matter what you bake, bread, cakes, biscuits or cookies, just bake something! And it doesn't matter if you are a skilled, regular baker or a total neophyte, because their are plenty of recipes in books, magazines or online for lots of stuff you can bake yourself, savoury or sweet. Some recipes are fairly complex, some are basic, so there's inspiration for everyone, no matter what their skill levels might be.

And it will be a nice ideas experienced bakers to encourage non-baking family members or friends to have a bash at a more easy recipe. Sharing our skills can be great fun for everyone.

Why not immerse your whole self in a morning or afternoon of baking? Enjoy the benefits of taking some time to relax and enjoy the benefits of switching off from the strains and stresses of everyday life. Maybe tune in to Classic FM for some musical inspiration?

If you have children, why not get them involved in the baking process? Share your knowledge with them.

Try a new recipe? Here's one for Red Velvet Cookies https://cotswoldflour.com/blogs/cakes/red-velvet-valentines-cookies

If you feel the need for some interaction with other bakers you can participate in an online baking community like the free-to-join Cotswold Flour Baking Club. You'll find yourself inspired, checking out new recipes, taking part in competitions, enjoying useful and comforted by the support you'll receive. https://cotswoldflour.com/pages/baking-club

Got a good cause that you raise money for? This time why not launch a bake sale (perhaps with like-minded people?) and raise money for that good cause.

You've got the baked goods that you have created, so why not get your family members and friends to come round to your home to help you celebrate World Baking Day by helping to eat your baked goods? Perhaps they can supply something suitable to drink, and some charcuterie and selected cheeses and fresh butter to complement your baked goods?

Sophie Carey, Bakery Development Manager for Matthews Cotswold Flour, says: “'Baking is one of our most ancient crafts and it is just as important today as it ever has been!"

For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Mastering the Art of Baking: Tips and Tricks for Perfect Pastries and Breads

Whilst we were enjoying a loaf of bread my wife made, I thought: "We really do need to write about making bread." Here is the result.

Baking is more than just following a recipe; it's a delicate dance between ingredients, techniques, and timing. 

Whether you're a seasoned baker or just starting out on your culinary journey, mastering the art of baking is a rewarding endeavour. In this blog post, we'll explore some invaluable tips and tricks to help you achieve perfection in your pastries and bread-making adventures.

Start with Quality Ingredients:

The foundation of any great baked good lies in the ingredients you use. Opt for high-quality flour, fresh eggs, real butter (or top quality plant-based alternatives if baking for vegans) and top-notch spices and flavourings. Using fresh ingredients will elevate the taste and texture of your creations, making them truly memorable.

Precision in Measurements:

Although there's a good deal of artistry and a certain amount of magic involved, we must remember that baking is a science, and precision is key. 

Invest in a good set of scales, measuring items and spoons, and follow recipes closely, especially when it comes to ingredients like flour, sugar, and leavening agents. Even slight deviations can significantly impact the final result.

Understand Your Oven:

Every oven has its quirks, so take the time to get to know yours. Invest in an oven thermometer to ensure accurate temperature readings, and be mindful of hot spots and uneven heat distribution. Adjust baking times and temperatures accordingly to achieve consistent results.

Master the Techniques:

From folding and creaming to kneading and proofing, mastering fundamental baking techniques is essential for success. Take the time to practice and hone your skills, whether it's achieving the perfect pie crust or mastering the art of the flaky croissant.

Don't Overmix:

Overmixing can lead to tough, dense baked goods, particularly with recipes that involve flour. Mix ingredients until just combined to avoid overdeveloping gluten, which can result in a less-than-ideal texture.

Embrace the Resting Period:

Many recipes call for resting or chilling the dough before baking. This allows flavours to meld and develop, while also giving the dough time to relax, resulting in better texture and structure. Don't rush this step, it's often the secret to bakery-quality results.

Experiment with Flavours and Textures:

Baking is as much about creativity as it is about technique. Don't be afraid to experiment with different flavours, fillings, and textures to put your own unique spin on classic recipes. Whether it's adding a hint of citrus zest to your scones or incorporating nuts and seeds into your bread, let your imagination run wild.

Practice Patience:

Good things come to those who wait, especially in the world of baking. Whether it's waiting for dough to rise or allowing a cake to cool before frosting, patience is essential. Rushing the process can lead to disappointment, so take your time and savour the journey.

Baking is a timeless art form that rewards patience, precision, and passion. By incorporating these tips and tricks into your baking routine, you'll be well on your way to creating picture-perfect pastries and breads that will impress friends and family alike. So roll up your sleeves, preheat that oven, and let the aroma of freshly baked treats fill your kitchen, it's time to unleash your inner baker!

(Image courtesy of congerdesign from Pixabay)

Embrace the Warmth: The Joys of Baking Your Own Bread at Home

The genesis of this story? My wife and I were recently enjoying some delicious home baked bread with some real butter and we thought "Why not write about the joys of baking your own bread at home?" So, here we are!

In recent years, the art of bread baking has seen a remarkable resurgence. While the convenience of shop-bought loaves may seem appealing, there's an undeniable charm and satisfaction that comes from creating your own bread at home. 

From the tantalising aroma that fills your kitchen to the pride of slicing into a freshly baked loaf, the joys of baking bread from scratch are unparalleled. 

Let's get into the myriad reasons why more and more people are turning to their kitchens to knead, prove, and bake their own bread.

Therapeutic Ritual:

Bread baking is a therapeutic ritual that allows you to slow down, disconnect from the chaos of the outside world, and immerse yourself in the simple pleasures of the kitchen. The rhythmic process of mixing ingredients, kneading dough, and watching it rise creates a meditative experience that soothes the mind and nourishes the soul. In a fast-paced world, baking bread offers a much-needed respite, a chance to embrace mindfulness and find joy in the present moment.

Creative Expression:

Baking your own bread is a canvas for creativity. With a basic understanding of ingredients and techniques, the possibilities are endless. Whether you prefer a rustic sourdough boule, a fragrant cinnamon-swirl loaf, or a hearty whole wheat bread studded with seeds and grains, you have the freedom to experiment and tailor recipes to suit your taste preferences. From shaping intricate designs to incorporating unique flavour combinations, each loaf becomes a reflection of your culinary imagination.

Quality Ingredients:

When you bake your own bread, you have full control over the ingredients that go into it. Say goodbye to preservatives, additives, and artificial flavourings commonly found in shop-bought bread. Instead, you can opt for higher-quality flour, perhaps even milled in your own area, locally sourced honey, organic grains, and other wholesome ingredients. Not only does this ensure a superior taste and texture, but it also allows you to prioritise your health and well-being by nourishing your body with real, nutrient-rich foods.

Sensory Delight:

Few things compare to the sensory delight of baking bread at home. As the dough transforms from a sticky mass into a smooth, elastic ball, you'll marvel at the tactile sensation beneath your fingertips. The aroma of yeast, flour, and warmth fills the air, signalling the magic unfolding in your oven. And when the timer finally chimes, heralding the arrival of a golden-brown loaf, your senses are rewarded with the sight, smell, and sound of culinary perfection.

Community and Connection:

Bread has a remarkable ability to bring people together. Whether you're sharing a loaf with loved ones over a leisurely brunch or gifting a freshly baked boule to a neighbour in need, the act of sharing bread fosters a sense of community and connection. In a world that often feels divided, breaking bread with others reminds us of our shared humanity and the simple joys that unite us across cultures and generations.

Conclusion:

In an age of instant gratification and pre-packaged convenience, the art of baking bread at home offers a welcome antidote. From the therapeutic ritual of kneading dough to the sensory delight of savouring a warm slice, the joys of bread baking extend far beyond the kitchen. So why not embrace the warmth and magic of homemade bread? Roll up your sleeves, preheat your oven, and let the journey begin. After all, there's nothing quite like the taste of a loaf made with love from your own two hands.

Unveiling the Truth Behind Alternative Flours: Why They Struggle to Rival Wheat Flour in Taste and Baking

In the arena of baking, flour stands as the cornerstone ingredient, wielding the power to transform mere ingredients into culinary wonders. 

Yet, in recent years, a surge of interest in alternative flours has emerged, fueled by health concerns, dietary restrictions, and culinary experimentation. 

From almond flour to coconut flour, these alternatives promise a plethora of benefits, from gluten-free options to heightened nutritional profiles. 

However, despite their growing popularity, many find themselves disappointed by the lacklustre taste and subpar baking results of these alternatives when compared to traditional wheat flour. In this exploration, we delve into the intricacies behind why alternative flours often fall short in both flavor and baking prowess.

1. Composition Disparities:

At the heart of the matter lies the fundamental differences in composition between wheat flour and its alternatives. Wheat flour boasts a unique protein known as gluten, which provides the elasticity and structure necessary for baked goods to rise and maintain their shape. 

In contrast, alternative flours such as almond, coconut, or chickpea or pea lack gluten, resulting in denser, crumblier textures and diminished rise in baked goods. The absence of gluten poses a significant challenge in achieving the desired lightness and fluffiness characteristic of many baked treats.

2. Flavor Profile Variations:

Beyond structural disparities, alternative flours often exhibit distinct flavor profiles that deviate from the neutral or expected taste of wheat flour. Almond flour, for instance, imparts a nutty essence, while coconut flour exudes a subtly sweet coconut flavour. Pea flour often tastes a little like pea soup.

While these distinctive tastes can enhance certain recipes, they may clash with the intended flavour profile of traditional baked goods, leading to a perceived inferiority in taste. Additionally, the high fat content of some alternative flours, such as almond or coconut flour, can contribute to a greasy mouthfeel, further detracting from the overall sensory experience.

3. Absorption and Moisture Challenges:

Another stumbling block in the realm of alternative flours lies in their varying absorption capacities and moisture retention abilities. Unlike wheat flour, which maintains a consistent level of absorption across different recipes, alternative flours require precise adjustments to liquid ratios to prevent dry, crumbly results or overly dense textures. Moreover, the fibrous nature of some alternative flours, such as coconut or almond, can absorb excessive moisture, leading to soggy or gummy outcomes if not carefully managed.

4. Processing and Quality Control:

The production processes employed in creating alternative flours also play a pivotal role in their performance. Wheat flour undergoes extensive milling and refinement, resulting in a finely ground, uniform product ideal for baking applications. In contrast, alternative flours often undergo less rigorous processing, leading to inconsistencies in texture and quality. Variations in particle size and purity can profoundly impact the final outcome of baked goods, contributing to uneven textures and off-flavours.

5. Culinary Adaptation and Expertise:

Successfully harnessing the potential of alternative flours necessitates a degree of culinary finesse and adaptability. Achieving optimal results often requires experimentation, precise measurement, and a keen understanding of the unique characteristics of each flour variety. While some may find joy in the challenge of mastering the art of alternative baking, others may find themselves discouraged by the steep learning curve and unpredictable outcomes.

In conclusion, while alternative flours offer a tantalizing array of health benefits and culinary possibilities, they often struggle to rival the taste and baking performance of traditional wheat flour. The absence of gluten, variations in flavor profiles, challenges in absorption and moisture control, processing disparities, and the need for culinary adaptation collectively contribute to their shortcomings. 

However, with patience, creativity, and a willingness to embrace trial and error, aspiring bakers can unlock the full potential of alternative flours, paving the way for a world of delectable, nutritious delights.

Want to take your cookery to the next level and beyond? The School of Artisan Food Announces a Four-Week Summer School

The School of Artisan Food,which is a not-for-profit school dedicated to inspiring and helping people from all walks of life to learn about healthy, sustainable and delicious food, is justifably proud to be celebrating its 15th anniversary in 2024, having opened its doors back in 2009. 

To mark the anniversary, the School, set in the middle of 15,000 acres of rolling parkland on the beautiful Welbeck Estate at the edge of Nottinghamshire's Sherwood Forest, has announced a special summer programme for 2024 featuring over 40 short courses during July and August. 

The highlight of this year's line-up is a four-week Artisan Summer School, the only artisan summer school of its kind, offering students the opportunity to become immersed in the world of artisan bread baking, viennoiserie, patisserie, pizza making, BBQ and ice cream making, too.

The School of Artisan Food offers a wide range of hands-on courses which are taught all year-round by world-class tutors, from bread to charcuterie, cheesemaking to patisserie and more, with courses ranging from a half day short course to a full BSc (Hons) degree. 

Since the school was opened 15 years ago, it has seen over 15,000 students from all walks of life pass through its doors, with many students going on to form artisan businesses of their own both in the UK and further afield.

Artisan Summer School

Running from 29 Jul -23 Aug 2024, the Artisan Summer School is suitable for home bakers and anyone with a love of artisan food. 

No previous experience is required as students will be guided by the school's world-class tutors Kevan Roberts, Sally-Ann Hunt and Martha Brown to establish strong foundations and progress to advanced skills.

Summer School students will be taught in a small group in the School of Artisan Food's specialist training rooms, gaining much hands-on experience to develop their knowledge, techniques and confidence day-by-day. Highlights will include:

Learning the basics of baking bread, making tinned loaves, bread rolls, brioche, pizza and sourdough;

Graduating to more advanced techniques, including creating gluten-free and buckwheat dough;

Making traditional English pies with hand-raised hot water pie crusts;

Studying artisan patisserie, producing raspberry and meadowsweet financiers, milk chocolate and sesame choux buns, and venison and wild garlic petivier;

In the School's special dedicated teaching dairy, students will make ice cream, butter and yoghurt;

Learning Viennoiserie, producing a range of sweet and savoury laminated pastries, including pain au chocolat, zaatar, gruyere croissants and Danish pastries;

Out of the kitchen, students will also enjoy a visit to a local flour mill to see first-hand how flour is produced; a foraging walk; a picnic by the boating lake; and a behind the scenes tour of the artisan producers based on the Welbeck Estate, including Welbeck Bakehouse, Welbeck Abbey Brewery, DropWorks Rum Distillery, and Stichelton Dairy.

For students who wish to enjoy a truly immersive experience, accommodation is also available on the Welbeck Estate, just yards from the school itself.

Price: £3,995, or £4,995 with accommodation.

Short Courses

In addition to the Summer School, further highlights in the 40-strong short course programme running at The School of Artisan Food this summer will include:

Introduction to Sourdough Baking with Emmanuel Hadjiandreou

Smoking and Curing with Sally-Ann Hunt

Introduction to Fermenting and Pickling with Lindy Wildsmith

Woodfire Pizza with David Finn

Pig in a Day with Andrew Sharp

The school is also delighted to reveal the launch of three new patisserie courses with tutor Martha Brown. By popular demand, these courses, ranging from 1-3 days will cover Pastry Fundamentals (1 day), Vegan Pastry and Viennoiserie (2 days) and Creative Patisserie (3 days).

Prices start at £95 for a half-day course.

For more information, please visit www.schoolofartisanfood.org or call 01909 532 171

To view the School of Artisan Food's full summer programme, visit www.schoolofartisanfood.org/courses 

For more on the Artisan Summer School, visit https://www.schoolofartisanfood.org/courses/artisan-summer-school

Real Bread Week is coming soon. Matthews Cotswold Flour wants you to be ready for it

Matthews Cotswold Flour, Britain's leading speciality flour producer, is eagerly anticipating Real Bread Week (17th-25th February 2024) and hoping to share their genuine passion and  love for real bread with an even wider audience than ever before. 

Here are some things that they feel readers of That's Food and Drink  should try this Real Bread Week.

Test out the theory that baking is a great form of relaxation and mindfulness

Get the whole family, including kids of all ages, involved in making bread

Compare the ingredients in your home-baked loaf to those listed on your shop bought loaf (and see how healthy and cost-effective your home-baking is by comparison)

Try adding grains or swapping in a speciality flour to add new flavours and extra nutritional value to your bread

Pick up a loaf from your local artisan baker and appreciate their expert craftsmanship

Try a new recipe such as this one for a delicious Cotswold Crunch Bloomer http://tinyurl.com/47sr82e9

Join an online baking community such as the Cotswold Flour Baking Club for inspiration, recipes, discounts, competitions and baking support http://tinyurl.com/bdw4nfr5

Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them. Real bread is bread made using just the four key ingredients of flour, water, yeast and salt. This is a great opportunity to celebrate these perfectly natural ingredients, the fantastic bread that can be made using them and the artisans and home bakers creating amazing loaves all over the country.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information and inspiration, visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Free garlic bread when you buy the latest Peter Kay book at Morrisons

Morrisons is helping its customers celebrate the release of Peter Kay’s, ‘TV: Big Adventures on the Small Screen’ by offering a free serving of garlic bread with every new book sold. 

Kay, who famously claimed that garlic bread ‘is the future’, is releasing a new book detailing his incredible journey through television to create some of the most popular comedy shows of the last two decades, like Phoenix Nights and Carshare.

The new book is available in Morrisons stores all over the country for £12 and customers will be able to bag themselves a free garlic bread from 28 September to 1 October to celebrate the new launch.

Whether it’s seeing a pack of Hobnobs in the biscuit aisle that reminds customers of Peter Kay or a loaf of garlic bread, it will be impossible to avoid the charm of the Bolton-based joker in Morrisons as he will also be lending his voice to Tannoy announcements in stores up-and-down the country to mark his latest release. (EDITOR: Oh, I'll look forward to listening out for those, the next time I'm in Morrisons, flashing my smile and my Morrisons More Card!)

Lee Newman, Media and Paper Shop Buying Manager at Morrisons, said: "Peter Kay is a national treasure with jokes that make people laugh from Bolton all the way to Amarillo. Hundreds of people will be rushing to grab a copy of his new book, and we know the main man himself would approve of the gift we're offering to our customers alongside it. It’s the future!”

To find your nearest Morrisons store, please visit: https://my.morrisons.com/storefinder. 

Incidentally, I think this will be a "must buy" Christmas stocking filler of a book. Just eat the garlic before you wrap the book up!

Devon's Top Food and Drink Experiences to Enjoy This Summer

Want to learn more about your favourite Devon food and drink, meet the producers, taste their creations, make your own and learn some new skills?

Whatever your favourite tipple or your favourite pastime, there's a masterclass or guided tasting to suit everyone. 

Dip into chocolate making. Explore the spirit world. Get hands-on in the kitchen with some seriously good cookery skills. Dust down and scrub your BBQ and learn how to cook on fire or spend a family day planting seeds and exploring nature.

Food Drink Devon, which has a membership of over 350 food and drink producers, hospitality and retailer members, suggests some of the highlights from Devon for you to enjoy this summer.

For wine lovers

Most, if not all, vineyards will be thrilled and delighted to show you around their small or not-so-small patch of heaven and even give you a guided tasting through their vines and wines.

Huxbear Vineyard which is in Chudleigh offers a walking tour where the owner, Lucy, will talk you through the story of Huxbear, their vineyard calendar and winemaking processes. 

You'll learn heaps in about 90 minutes, followed, of course, by a free tasting. Non-walking tours are also available on request and are suitable for people with limited mobility, so should be accessible to everyone in your family or group.

Torview Vineyard, which isn't very far from Beaworthy, goes a a little bit further as it lets visitors get hands-on during their Winemaking Days. 

They run a Red and a Sparking version and your experience is spread over several days, several months apart, depending, of course,  on the wine type.. This year's Red Winemaking experience is almost sold out, but there's space on the upcoming Sparkling, so do look out for that, if sparkling wine's your thing.

Heron Farm Vineyard close to Honiton runs Vineyard Tours which also take in their impressive orchards, to learn about apple juice making, and their Kitchen Garden and Gin Orchard, topped off with a tasting back at the Heron Farm Kitchen & Café.

Sandridge Barton Wines, home of award-winning Sharpham Wine, close to Stoke Gabriel offers several different varieties of tasting experiences, from a casual self-guided options to in-depth guided tastings and tours for those who want to learn more about the processes they employ in their sustainable vineyard and winery.

Lyme Bay Winery near Axminster offers private guided tasting sessions in their Cellar Door, where you'll be talked through each wine, where the grapes are grown, how it's made and they'll even offer you a few all important wine buying tips. You'll leave for home with Winemaker's Notes on each of the wines you've sampled.

More beautiful vineyards with tours and tasting sessions to visit and experience…

Venn Valley Vineyard, near Barnstaple

Alder Vineyard, near Okehampton

Old Walls Vineyard, near Bishopsteignton

Wishing to delve a little deeper into wine? South West Wine School brings together the best wine educators in the south west to run Wine & Spirit Education Trust (WSET) training courses at Darts Farm, near Topsham. Whether learning about different grapes for the first time or analysing a wine in a blind tasting, South West Wine School will take you on that voyage of discovery.

Beer and cider tours and tastings

Explore the world of brewing and fermenting

Sandford Orchards, near Crediton. You'll be able to look behind the scenes at the Cider Works,which boasts that it is the oldest working cider mill in the country, and see how award-winning Sandford Orchards cider is made. Round off the experience with a Q&A session and a cider tasting flight and pizza included in the price.

Salcombe Brewery If you have a desire to learn about beer and brewing, Salcombe Brewery is the place for you. Take yourself and fellow-beer lovers down to Salcombe Brewery. Their tours include a welcome drink in the Taproom, a tour of the Brewhouse with one of their knowledgeable brewers, who'll be more than happy (hoppy, even? Sorry!) to answer your questions, and you'll finish with a beer flight tasting back in the Taproom.

Other beer and cider tours and tastings to consider…

Hanlons Brewery, Newton St Cyres

Hunts Cider, Stoke Gabriel

Red Rock Brewery, Bishopsteignton

Rum experiences

Learn about the art of blending and rum distilling…

Devon Rum Co. Join the team at their waterside venue in Salcombe for a Rum Tasting Experience, complete with a very welcome drink, behind-the-scenes tour of their Blending House. You'll be able to try your hand at bottling rum, then enjoy an in-depth tasting of their four award-winning artisan rums. Ideal for rum fans and groups of friends to enjoy.

Two Drifters Distillery, near Exeter. Want to see a working rum distillery in action? Two Drifters were the first distillery to make rum from scratch in the UK. They'll fix you a drink, then gibe you a fascinating tour of the carbon-negative distillery. Smell the deliciously tempting scent of the genuine molasses and learn how they turn this high-quality material into finest quality rum. And then, it's a welcome return to the Rum Bar for a tasting flight.

Salcombe Rum School A visit here gives you the wonderful chance to craft your own rum and take it home with you. Learn about distillation and rum production, collect your botanicals, and create your own recipe and your own bottle label. Maybe leave the car at home as at least three rum cocktails feature in this experience!

Other recommended tours and tastings include 

Devon Distillery, Dartington

Hattiers Rum, Mothecombe, South Devon

Gin adventures

Go behind the scenes and make your own signature serve

Quayside Distillery, Exeter Quay. Join the gin experts in the lab for a wonderful 90-minute experience learning about the fundamentals of a well-balanced gin whilst you are learning and creating your own unique gin recipe. Or opt for a 60-minute experience with a master distiller where you'll taste your way through their flagship range.

Salcombe Gin School Take charge of a beautiful mini copper pot still to develop and distil your own 70cl signature bottle. Learn how they produce Salcombe Gin and what it takes to produce a balanced and harmonious gin whilst enjoying a 'Salcombe & Tonic'.

Gotland Gin, Beaworthy This novel experience begins in their outside bar with a G&T or soft drink before heading into the nano-distillery to see how Gotland Gin is produced. Next meet their flock of Gotland sheep and lambs during lambing season, then relax back in the bar and learn all about the botanicals while enjoying a few more tasters.

A few more to explore

Devon Distillery Gin School, Dartington

Sidmouth Gin School

Cocktail time

Time to mix, muddle and shake your way to a great time

Devon Rum Co. Cocktail Masterclass. Head to Salcombe to mix, muddle, and shake your way through a hands-on cocktail making session. You'll take charge of your very own and fully stocked cocktail station, have an introduction to mixology, then make (and drink) up to four unique rum-based cocktails. Might be best to not use your car to visit them!

Devon Cove Cocktail Masterclasses. Perfect for a fun night out with family members or friends or to celebrate a very special occasion. Hosted by an expert mixologist, you'll be able to learn how to make a range of delicious cocktails in the Kingsbridge Tasting Room. Try their award-winning spirits, learn the history of cocktails and play a few games, too!

Bar Buoy 'Cocktail Compass'. A one-off Tour, Talk and Tasting Event at the home of Bar Buoy handcrafted, ready mixed cocktails in Exmouth. Thursday, September 21, 7-9:00pm.

Coffee

Take your barista skills to the next level

Owens Coffee, Ivybridge. Latte Art Essentials Workshop. A two-hour course to awaken your inner barista and take your love of coffee to a higher level. However, it's important to realise that this is not your average coffee class, it's a vital experience that's all about having fun, unleashing your creativity, and elevating your coffee game, too. Several other coffee tasting, brewing and barista courses are on offer at Owens, too.

Learn cookery, fire and baking skills

From learning the right way to chop your onions, to how to cook over coals, to baking  the perfect sourdough

High Grange, Axminister Learn lots to apply in your own garden at this bespoke barbecue school which covers the full gambit of outdoor cookery. At Fire School you'll cover a variety of outdoor fire cooking and barbecue techniques and butchery with chef and food writer, Luke MacKay. Enjoy what you've just cooked, around the big oak table for lunch. Other masterclasses are available too.

Ashburton Cookery School is one of the UK's top cookery schools offering inspirational cookery courses taught by a team of keen and very expert chefs. With over 40 cookery courses to choose from, designed to suit beginners as well as the more advanced home cooks amongst our readers, they'll teach you to cook with imagination, passion and enjoyment… and how to chop an onion properly, too, as we just mentioned!

One Mile Bakery Boudicca Woodland runs One Mile Bakery in Exeter, making and delivering delicious and utterly delightful homemade bread, soups and preserves by bike within one mile of home mile, BUT she also teaches sourdough and other breadmaking classes in her Breadshed Microbakery. Her classes fill up rapidly, so do get in quick!

Sweet treats

Chocolate heaven for big and little ones…

Ilfracombe Chocolate Emporium Introduction to Chocolate Making. This lovely workshop session includes a talk on chocolate, learn the entire process of turning a bean into the chocolate you recognise whilst the chocolatier demonstrates how to hand-craft, hand-dip and properly decorate chocolates. They also run a 'Short & Sweet Tutorial' ideal for children and parents.

Salcombe Dairy Chocolate Factory Experience the sights, sounds and aromas of bean-to-bar chocolate being made and packaged onsite thanks to full height glass dividing walls between the factory and the shop.

Flapjackery Barbican Trail Pop into Flapjackery on Southside Street to pick up a free children's trail which takes you around the sights and sounds of Plymouth's historic Barbican. Chocolate treats for children who complete the Barbican Trail.

Growing and foraging

Learn more about working with nature to produce food more sustainably…

The Husbandry School near Ashburton. If you are interested in growing more of the food you eat and wish to do so in a natural, fully sustainable way, then Husbandry Skills courses are ideal for you. Or you'll be able to take your family and spend the day exploring nature and picking great things to eat on the way round.

Taw Valley Microgreens Lunch & Learn, a hands-on introduction to growing your own microgreens. Learn about producing food sustainably, enjoy a tasty lunch, walk in the meadow and return home with a freshly picked microgreen punnet. (That's Food and Drink love growing microgreens in our conservatory.)

The Pig at Combe Dig a little deeper into THE PIG's 'plot to plate' ethos with their free Kitchen Garden tours every last Friday of the month.

Broomhill Estate From photography to foraging, metalwork to music lessons, cookery to art appreciation, Broomhill Estate near Barnstaple is 103 acres of imagination and creativity. Sounds great!

Ebb Tides Seaweed, Sidmouth Seaweed Foraging and Pressing. One-off event on Sunday 17th September 1-5pm

The Donkey Sanctuary, Sidmouth. Sowing with Donkeys. One-off event on Monday, September 18, 3-6pm.

For more information on any of these experiences visit the individual member's website or for information on Food Drink Devon visit www.fooddrinkdevon.co.uk and follow @FoodDrinkDevon on Twitter, Facebook and Instagram.

Worried about driving to and from the venues? Then you might like to check out suitable high quality hotels with the Devon Hotels and Restaurants Association website https://www.devonhotels.com.

(Incidentally, please mention our food and drink blog, That's Food and Drink, when you make a booking at any of the above food and drink venues)

Aldi launches garlic bread crisps

Aldi have announced the absolutely ultimate combo this month. Aldi has merged two incredibly popular snacks, garlic bread and crisps, to create a tasty treat. New Specially Selected Garlic Bread Crisps!

The Specially Selected Garlic Bread Crinkle Cut Crisps, just £1.15 (150g), will be hitting the shelves on 30th July, the first of its kind to grace a UK supermarket’s aisles.

Packed full of fantastic flavours, shoppers will be hit with the delicious taste of smoky garlic, whilst experiencing the hearty crunch of Aldi’s premium Specially Selected crinkle cut crisp style.

What’s more, Aldi shoppers will be able to continue to explore tantalising new flavours this July with the Specially Selected Croque-Monsieur Crinkle Cut Crisps, also just £1.15 (150g). 

Boasting the classic popular cheese and ham flavour, these French inspired savoury goodies will also arrive to stores on 30th July.

The perfect dinner party nibble or ultimate partner to any summer picnic, both flavours of these luxuriously quirky crisps are set to have shoppers saying oh-la-la!

These mouth-watering new releases will be available to buy in stores nationwide and via Click and Collect from 30th July.

Better bread for less dough as Tesco revamps its in-store bakery range

Shoppers looking for fresh, tasty bread are to be offered a fresher bakery experience at Tesco, with the introduction of new highest quality, limited-edition speciality bread and sweet products, available for less than the premium prices often found at trendy artisan bakeries.

The major move has seen the supermarket re-design its in-store bakery options launching nearly 30 new lines, including six limited-edition products.

As part of the revamp, which will roll out to all Tesco bakeries this month, the supermarket will also include nutritional information on packaging, such as calorie content and daily recommended allowances.

Said Tesco Lead Bakery Product Development Manager, Sarah Donovan: “Times are changing in the baking world, and we’re seeing the emergence of an adventurous new type of shopper who is very eager to try more premium artisan varieties of bread and sweet treats.

“But we don’t believe shoppers should have to pay higher prices for artisan bakery items, which is why we’ve launched a new range of great quality products baked daily in store.”

Among new artisan bread lines being introduced are:

Tesco Finest Cheddar Boule – 400g - £2.25. Fermented for 12 hours and bursting with indulgent, melted pockets of Vintage and West Country Cheddar and Red Leicester cheeses. Stonebaked for a deep crust.

Tesco Finest Halkidiki and Kalamata Olive Batard 400g - £2.25. Made with a blend of Greek olives – black olives from the southern Ionian area of Kalamata and green olives from the northern Halkidiki peninsula to give a full and rounded flavour.

Tesco Finest Limited Edition Rosemary and Sea Salt Focaccia – 250g - £2.25. Crafted with a long fermented Italian style Biga dough, made and hand topped with Italian extra virgin olive oil, Anglesey sea salt and rosemary. 

Added Sarah Donovan: “Instead of seeing bread as just something to toast in the morning or make a sandwich with, more people are beginning to appreciate it as a food to savour and one that can have many different flavours and complex tastes.

“This has resulted in a major boom for speciality bread with sales of focaccia, ciabatta and Mediterranean varieties all selling really well.” 

New sweet lines include:

Tesco Finest 2 Victoria Sponge Muffins – £1.75.  Made with a light and fluffy vanilla sponge the muffins are filled with strawberry jam and topped with strawberry pieces with buttercream enriched with clotted cream.

Tesco Finest 2 Sicilian Lemon Meringue Pastries - £1.90. A new twist on the classic lemon meringue pie. These Danish pastries are made up of 24 layers of delicious flaky pastry with a zingy Sicilian lemon favoured filling and finished with crunchy meringue pieces and a drizzle of icing.

Tesco has dropped the price of bread and butter across its stores and online as part of its commitment to provide value for customers during the cost-of-living crisis. The move has included reducing the price of the supermarket’s most popular bread, the Tesco Toastie white bread, from 85p to 75p.

www.tesco.com

SRSLY Low Carb Launches Large Torpedo-Shaped Hotdog Rolls for BBQ Season

The month of June sees SRSLY Low Carb launching its next keto-friendly bread offering in the shape of a torpedo shaped hotdog roll that has all the taste and texture of a traditional hotdog roll, but which has an impressive protein count and only a fraction of the 'lazy' carbs you'd get in a traditional, wheat-based hot dog roll.

Says SRSLY Low Carb founder, Andy Welch: "By utilising the enviable protein prowess of egg, pea protein and wheat gluten we've managed to create a BBQ ready roll that offers only a miserly 1.3 carbs per roll, which is significantly less (90%) than their everyday alternatives.  Better than that each rolls offers 12g of protein, which is 170% more protein and 400% more fibre than a typical off-the-shelf bready hot dog holder.

According to SRSLY founder, Andy Welch, "When we travel up and down the country attending consumer events like Ketofest and IFE it's great to talk to both new converts and committed die-hards about what's missing from our range. 

"Consistently conversations have turned to us creating hot dog rolls that are not only immeasurably healthier but keep you fuller-for-longer.  

"We're proud to have a created yet another superb bready alternative that over-indexes in taste without causing the sugar crash so commonly associated with everyday white bread offerings."

https://seriouslylowcarb.com.

Srsly Low Carb Launches the Last Word in Light-to-Bite, Heavily Seeded Artisan Loaves

An indulgent, artisanal seeded loaf is the latest, possibly proudest, NEW arrival to SRSLY Low Carb's burgeoning portfolio of magnificently tasty bready goods that already includes: a low carb sliced white loaf, plump low carb rolls, a fruit loaf, seeded rolls, ready-to-eat pizza bases, not cross buns and fantastically foldy wraps.

SRSLY Low Carb was born when keto enthusiast Andy Welch discovered he was not able to square his commitment to a non-bloaty low carb diet with his deep-rooted appreciation of amazing, tasty bread. 

After giving the matter careful consideration, Andy became convinced the lack of a credible low carb bread offer was central to oodles of enthusiastic keto disciples falling off their low carb wagons. 

Having spent the last two years establishing SRSLY as Amazon's leading retailer of high protein/low carb bread, Hemel's pioneering keto-centric bread provider is raising funds to take the major mults and foodservice by storm.

SRSLY's NEW ARTISANAL SEEDED LOAF

Unable to find anything to curb those niggling cravings for buttery toasted doorsteps, the ultimate soup sponge and the best ham & cheese toastie, SRSLY set about creating the last word in low carb artisanal loaves.

Each prodigiously plump (320g) seeded loaf offers only a miserly fraction of the carbs generated by everyday breads (45/55g of carbs per 100g). SRSLY's new seeded loaf has a glowing Sugarwise endorsement and delivers just 5.9g of net carbs per 100g which means a new dawn of guilt-free bready joy.

Srslylowcarb.com

You should expect to pay an RSP of £3.89 a loaf.

Use your loaf! Let's Talk About Food: The New Foodbod Pod

Self-taught sourdough expert and guru, Elaine Boddy has just launched her new podcast which she has called The 'Foodbod Pod'. 

What is it? It's the total celebration of food by food lovers, with inspiration and practical tips for every home cook. Each episode is available from Foodbodpod.com and is also available to watch on the The Foodbod Pod Youtube channel.

In the podcast, Elaine, and her co-presenter David Treadway, talk to home-cooks and bakers, food producers, food writers, recipe developers, food bloggers, professional cooks, and others associated with the food world. 

As they chat with guests, each will be asked for their top three tips in the kitchen, as well as their favourite ways of using leftover foods. 

Elaine explains: “If I read a food magazine or watch a food show, it's always about the tips. Because that's what I find most interesting. I read recipes to learn about the whole dish, but I'm also looking for those tips, the little things people do in their kitchens that they don't even realise they're doing.”

She went on to say: “My other great love is leftovers. To me they are the bomb, they have so much flavour because they've had time for the flavours to develop. There's so much you can create out of leftovers. So tips and leftovers are massive things for us.”

Elaine and David also discuss relevant and current food issues, including such things as the cost of living crisis and how to tweak your cooking accordingly. 

Elaine explains: “Our aim is to talk to chefs and cooks at various levels, ensuring the subject matter we cover is relevant, real and attainable for our listeners who are home-cooks from around the world. 

"We also collect recipes to post on our website, Foodbodpod.com and each episode is also available to watch on the The Foodbod Pod Youtube channel so listeners can actually see the recipes being made.”

Elaine, who already has a massive following online, started her food blog, on a whim, in 2013 to chart her progress when she decided to teach herself how to cook her favourite foods. 

A friend challenged her to try making sourdough. She learned about the process and its many nuances through trial and error and eventually landed on her own simplistic way of making sourdough, removing unnecessary steps, mess or waste.

This simple way of making sourdough appealed to a lot of people and Elaine has become famous for her sourdough skills. She is now keen to share more practical skills across a whole range of recipes through her Foodbod pod.

Matthews Cotswold Flour is the main sponsor of the Foodbod pod. Managing Director, Bertie Matthews explains: “One of our key company objectives is to inspire and educate the nation's artisan and home bakers and this new podcast is designed to do this. 

"Elaine is a great friend of Matthews Cotswold Flour and we love her approach to making cooking so accessible for everyone. We were delighted to be able to support the Foodbod Pod and help Elaine share her love of food with an even wider audience.” 

Elaine “Foodbod” Boddy is a recognised food blogger, author and sourdough guru with an international social media following and her own dedicated channels on Instagram, YouTube, TikTok and Facebook.

David Treadway is a broadcast and business professional who was a successful radio producer and member of BBC Radio's senior management team and currently chairs the international satellite distribution and broadcast services company, iKO Media Group.

David is the producer and co-host.

How to Listen:

You can listen to all the episodes of Foodbod pod at Foodbod Pod - let's talk about food! And on all major podcast platforms including Spotify and Amazon

 For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Have a loaf on us’ to celebrate One Stop’s 1000th store

Have a loaf on us’ to celebrate One Stop’s 1000th store.

As part of the celebrations One Stop is giving away free loaves of bread to customers.

Convenience retailer, One Stop, is celebrating the opening of its 1000th store by giving away free loaves of bread to its customers.

In addition, to mark the day, One Stop, a subsidiary of Tesco, is giving away £10,000 to up to ten local community groups in the Wolverhampton area.

As a community retailer, One Stop have always worked hard to give back to those who have supported their journey. So each community group will receive a donation of £1,000. For example, Promise Dreams will use the funding to continue their work of granting wishes for terminally ill children. Also, St Alban’s Church will use the grant to support their local food bank.

The 1000th store, which opened in Wolverhampton on Friday 17th February is particularly appropriate as One Stop started its journey in the same city, as a simple market stall, nearly half a century ago.

One Stop has been recognised with several industry awards including 2022 ‘Convenience Retailer of the Year’ at the Retail Industry Awards.

Sarah Lawler, One Stop's MD  said: “The opening of our 1000th store is a really exciting time for our 10,000 colleagues. It is great to look back at what we’ve achieved and we’re excited about the future.”

“We’d love to invite people into stores to have a ‘loaf on us’ in partnership with Warburtons to celebrate this milestone.”

“Part of this significant achievement is the growth of our franchise business, which, eight years ago didn’t exist. The franchise business continues to build the brand into a stronger entity within the convenience market. How we manage, learn and continue to grow the two businesses in parallel gives us a unique opportunity and I look forward to our next key milestone.”

“Thanks to the dedication of our colleagues and support of our customers, we are also incredibly proud to have donated £10 million to charity in the last ten years. We have always strived to give back to those who live in the communities we serve.”

One Stop supports three national charities and countless regional and community organisations and grassroots initiatives. One Stop has also donated 200,000 foodbank meals and has been working on key programmes to make food more readily available to others. This includes joining initiatives including ‘Too Good to Go’ (https://toogoodtogo.co.uk/en-gb and OLIO (https://olioex.com/get-involved/volunteer/food-waste-heroes/).

Warburtons should be a part of your summer barbecues

Summer is on the doorstep so to speak and it’s time to get the barbecue equipment cleaned up and ready for use.

And what's better is that Warburtons has launched a new range of Burger Buns and Sliced Hot Dog Rolls that will make eating outside easier and tastier. And safer, too! No juggling hot meat and bread as you trying to cut the bap or roll open!

The new Hot Dog Rolls are easy to hold and fill, as they are uniquely sliced from the top rather than down the side. As no barbecue is complete without burgers, please do not forget to buy some Warburtons new Burger Buns. Topped with delicious sesame seeds they are perfect for the summer barbecue.

Richard Hayes, the marketing director at Warburtons, says: “Whether you’re having friends over for a barbecue or a family picnic, Warburtons new Hot Dog Rolls and Burger Buns are the perfect accompaniment for al fresco eating, with the quality, freshness and taste you would expect from Britain’s favourite baker!’

Both products will be available in Asda, Co-op, Sainsburys and Tesco stores across the country from April, priced at £1.15 for a six pack. 

And Warbourtons have asked That's Food and Drink to share this recipe with you!

The Red, White and Blue Burger

Try this great British twist on the classic American burger this summer:

Serves six

Ingredients

1kg lean beef mince

1 small red onion, peeled and finely chopped
100g (3½oz) blue cheese, crumbled
Mayonnaise and tomato ketchup
Olive oil, to drizzle
Warburtons Sesame Seeded Burger Buns

Method

To prepare the burgers, put the mince, red onion and blue cheese into a large bowl

Mix until well combined, using your hands. Break off 1/6 of the mixture, shape into a ball and fry in an oiled pan until cooked.
Cover the bowl with clingfilm and chill for a few hours. Preheat a griddle pan or heat up the barbecue. Wet your hands and shape the burgers into 6 neat patties. Brush or drizzle the patties with a little olive oil and cook for approximately 7-10 minutes or until cooked, turning them over halfway through cooking.
To serve, sandwich the burger patties between the Warburtons Sesame Seeded Burger Buns with some salad leaves and sliced tomato, and add a dollop of mayonnaise and ketchup to complete your red, white and blue Burger.

FACTFILE

Warburtons is the UK's top independent baker and was established in a grocery shop in Bolton in 1876 by Thomas and Ellen Warburton. Today the business is actively run by the fifth generation of the Warburton family – Brett, Jonathan and Ross
Warburtons is the second biggest grocery brand in the UK. Source: The Grocer Magazine, Nielson Britain's 100 Biggest Grocery Brands, March 2011
With fourteen bakeries and thirteen depots around the UK, the company serves customers from the Scottish Islands & Highlands in the North to Southampton in the South

 Warburtons produces over two million loaves, rolls and crumpets every day and in the UK we eat the equivalent of nine million large loaves of bread on a daily basis Statistics provided by the Federation of Bakers
For local stockists please call the Warburtons Freephone Customer Careline on 0800 243 684.

Stone me! That's a good idea!

The Pizza Stone from Emile Henry is a fantastic idea! It is perfect for barbecues. You can really go to town with it! You can use it to create your own, special recipes, something different to use the barbecue for perhaps?

Why not make a pizza on your barbecue? Or your own flat garlic breads? Now that IS a novel and exciting idea, isn't it?

The striking Emile Henry range of cookware has been extended and now includes the brand new Pizza Stone. 

Featuring the special and innovative Emile Henry Flame® technology, the new Pizza Stone brings a new delicious dimension to barbecues, making flatbreads, pizzas, pittas, garlic and herb breads and all manner of doughy creations possible – all with the unmistakably authentic stone baked crust. And all for just £48.35 from www.emilehenry.co.uk

Workers fork out over £1,000 a year on lunch despite credit crunch

A survey of office workers across the UK has revealed that more than a third buy sandwiches in their lunch hour, rather than making their own.

On average workers are spending around £3 on sandwiches every day, with some spending up to £5. Around half of those surveyed say they sometimes buy a drink with their sandwich, adding another one or two pounds to the cost.

The research called ‘Lunch in the Credit Crunch’, on behalf of www.nigelsecostore.com, also revealed that three times the number of women make their own sandwiches compared to men.

Nigel Berman, founder of www.nigelsecostore.com, said: “With around 240 working days in the year, lunchtimes are making a huge dent in salaries and some people are spending over £25 a week. But because people are spending a small amount every day, they don’t think about the cost over the year and it can really add up. The research shows that the average spend is around a staggering £1,000 a year.”

Just over 66 per cent of the workers surveyed claimed that they always make their own sandwiches.

Of those who buy sandwiches, 25 per cent said they always recycle the packaging, with 54 per cent sometimes recycling. The remainder, around 20 per cent, never recycle the packaging.

The survey also asked people what would encourage them to make their own. Around 20 per cent said they could be persuaded if there was a large cost saving and a similar number said they would make their own if they had a way of transporting them easily. Interestingly, just over 24 per cent said they would make their own if they had some good ideas for fillings.

Making your own sandwiches can help the planet, especially if you re-use the foil or cling film. There are also solutions like a reusable sandwich wrapper called Wrap n Mat which costs £4.99 from www.nigelsecostore.com. The Wrap n Mat helps commuters transport sandwiches easily and means you don’t have to use foil or plastic. It is washable and the cotton wrapper acts as a placemat.

According to health experts, as well as helping to save hundreds of pounds a year, home-made sandwiches can be better for you.

Kate Arnold, of Kate Arnold Nutrition, explains: “Bought sandwiches can be pricey, and you have no control as to what goes in them. They are often very high in fat and calories so making your own at home can be so much better for your health and your purse.

“The issue I have with bought sandwiches is they are all bread and no filling. By making them at home you can reduce the carbohydrate, choose your own bread and create a high-protein filling for less than half the price of a shop-bought sandwich.

“Choose a good-quality wholemeal bread, or whatever suits you, and really fill it with protein. Leave the mayonnaise and focus on high-protein foods as a salad sandwich will not fill you up.”

Kate has come with ten fillings to inspire people to make their own:

- Hummus and cucumber
- Turkey, avocado, tomato, sprouting seeds
- Avocado, smoked chicken and cranberry sauce
- Mozzarella and sun dried tomatoes
- Mash a can of red salmon in a bowl with freshly chopped dill, 2 tbsps live yoghurt and pepper.
- Generous slices of honey roast ham with mustard.
- Tofu and tahini: (Crumble tofu and mix brown miso, tahini, minced onion, carrot and sunflower seeds)
- Goats cheese and char-grilled pepper with sweet chilli sauce and leaves
- Turkey with low fat mayonnaise and cranberry sauce with crushed walnuts
- For a fresh undressed summer sandwich try: Grated carrot, beansprouts, grated apple, sesame seeds, chopped walnut, chopped baby spinach, low-fat cottage cheese, chopped red onion and chopped parsley.

According to The British Council, British people eat 2.8 billion sandwiches each year but the humble sandwich started life as a snack for England’s super-rich.

In 1762 the first written record of the word ‘sandwich’ appeared in the diary of the English author Edward Gibbons. He remembered wealthy men eating ‘a bit of cold meat’ between pieces of bread.

The snack was named after the Fourth Earl of Sandwich. He was a frequent gambler and was so addicted to gambling that he would often refuse to stop even to eat meals. To avoid having to stop gambling, the Earl of Sandwich asked for a meal consisting of beef between two slices of bread so that he always had one hand free to play cards and gamble and his hands wouldn’t become dirty from the meat.

When other men saw what he was eating, they began to order ‘the same as Sandwich’ - so the sandwich was born. It quickly became popular and widespread as a quick and easy food to eat.

Sandwiches have become so popular in the UK that there is even a British Sandwich Week. It’s being held from 15th to 21st May 2011.

Winner of Yahoo Finds of The Year - Best Shopping Site and Highly Commended at The Real Homes Eco Awards, Nigel's Eco Store is an award-winning online retailer of environmentally friendly products that can help everyone reduce their carbon footprint, conserve resources and save money. The store carries home furnishings, kitchenware, gadgets, office products, kids' toys and energy saving devices.

(EDITOR: There's also soup that you can make at home and take in a flask, or for those on a diet a diet shake can make a handy lunch, too)