Cooking for a Cause: How Foodies Can Make a Difference in Their Communities

In a world filled with flavours, aromas, and culinary delights, food has the remarkable ability to bring people together. Beyond the joy it brings to our taste buds, food has the power to create positive change in our communities. 

Here, we'll explore how foodies can harness their passion for cooking to make a difference in the world around them.

Community Connection Through Cuisine:

Food is a universal language that transcends cultural and social boundaries. By sharing meals with others, foodies can foster a sense of community and connection. 

Consider organising potluck dinners, cooking classes, or community picnics to bring people together and create a space for open dialogue and friendship.

Feeding the Hungry:

One of the most direct ways foodies can make an impact is by addressing issues of hunger in their communities. Partnering with local food banks, shelters, or community kitchens allows food enthusiasts to use their culinary skills to prepare nutritious meals for those in need. 

Whether it's volunteering time, donating ingredients, or organising food drives, there are various ways to contribute to the fight against hunger.

Teaching Culinary Skills:

Empower others with the gift of cooking by organising workshops or classes to teach basic culinary skills. This is an excellent way for foodies to share their passions, promote self-sufficiency, and provide individuals with the tools to prepare healthy, affordable meals at home.

Supporting Local Farmers and Producers:

Foodies can make a positive impact on their communities by prioritizing locally sourced ingredients. Supporting local farmers and producers not only strengthens the local economy but also promotes sustainability and reduces the environmental impact of food production and transportation.

Culinary Fundraising Events:

Combine the joy of cooking with charitable fundraising by organising culinary events. Whether it's a charity cook-off, a themed dinner party, or a bake sale, foodies can raise funds for various causes while showcasing their culinary talents.

Food Education Initiatives:

Promote food literacy and healthy eating habits by getting involved in educational initiatives. Collaborate with schools, community centers, or local organisations to develop programs that teach people about the importance of nutrition, food safety, and making informed food choices.

Zero Food Waste Initiatives:

Combat food waste by adopting sustainable practices in the kitchen. Foodies can educate themselves and others about proper food storage, preservation techniques, and creative ways to use leftovers. Consider collaborating with local businesses to rescue surplus food that would otherwise go to waste and distribute it to those in need.

Meal Sharing Programmes:

Initiate meal-sharing programmes within the community, where foodies can prepare extra portions of meals and share them with neighbors, elderly residents, or individuals who may be facing challenges that make cooking difficult.

Food has the power to nourish not only our bodies but also our communities. By channeling their passion for cooking into meaningful actions, foodies can play a pivotal role in creating positive change. 

Whether it's addressing issues of hunger, supporting local businesses, or promoting food education, the culinary community has the potential to make a lasting impact on the world, one delicious meal at a time.

Enjoying Success: Cost-Effective Methods to Promote Your Food and Drink Business

In the highly competitive food and drink industry, effective promotion is essential for attracting customers and building a loyal clientele. 

While marketing budgets may not always be expansive, there are several cost-effective methods that can help you promote your business without breaking the bank.

In this blog post, we'll explore practical and budget-friendly strategies to boost your food and drink business.

Social Media Engagement:

Harness the power of social media platforms to create a strong online presence for your business. Utilise platforms like Instagram, Facebook, and Twitter/X to showcase mouth-watering visuals of your dishes/drinks, share behind-the-scenes content, and engage with your audience. Encourage user-generated content by running photo contests or encouraging customers to share their experiences, thus increasing your brand's visibility.

Collaborate with Influencers:

Identify influencers or bloggers with a significant following and reach out for collaboration. Many influencers are open to promoting local businesses in exchange for a complimentary meal or beverage. This can be a cost-effective way to tap into a larger audience and generate buzz around your establishment. (Which is where That's Food and Drink comes in. Email us at afj_uk@yahoo.com to learn how we can help you. At no cost.)

Loyalty Programmes:

Implementing a loyalty programme is an effective way to retain existing customers and attract new ones. Offer discounts, free items, or exclusive deals to customers who frequent your establishment regularly. Loyalty programmes not only increase customer retention but also serve as a word-of-mouth marketing tool when satisfied customers recommend your business to others.

Email Marketing:

Build and maintain an email list of your customers and potential clients. Send out regular newsletters with updates on menu changes, special promotions, or upcoming events. Email marketing is a direct and cost-effective way to stay connected with your audience and keep your business top-of-mind.

Cross-Promotions with Local Businesses:

Forge partnerships with other local businesses, such as nearby coffee shops, bakeries, or even non-competing establishments. Cross-promotions can include joint events, collaborative discounts, or bundle deals, allowing you to tap into each other's customer bases and create a sense of community support.

Optimised Website and Online Listings:

Ensure your business has an easily navigable and mobile-friendly website. Optimise your website for search engines (SEO) to improve visibility. Additionally, claim and update your business information on online directories like Google My Business, Yelp, and TripAdvisor. 

Positive online reviews and accurate information help attract potential customers searching for food and drink options in your area.

DIY Visual Content:

Create professional-looking visual content for your business by leveraging user-friendly design tools like Canva or Adobe Spark. Design eye-catching menus, promotional banners, and social media posts without the need for expensive graphic design services. Consistent and visually appealing content enhances your brand image and attracts customer attention.

Promoting your food and drink business doesn't always require a hefty budget. By strategically employing these cost-effective methods, you can increase your business's visibility, engage with your audience, and ultimately drive more traffic through your doors. Whether through social media, partnerships, or loyalty programmes, these tactics can help you savor success without breaking the bank.

Wine and Dine: A Guide to Pairing Wines with Different Cuisines

The art of pairing wine with food has been perfected over centuries, elevating dining experiences to new heights. 

From the robust reds that complement a hearty steak to the crisp whites that enhance the flavors of seafood, the world of wine and dine is a fascinating journey for enthusiasts and novices alike. 

In this guide, we will explore the nuances of pairing wines with different cuisines, unlocking the secrets to creating harmonious and memorable dining experiences.

Chapter 1: The Basics of Wine Pairing

Before diving into the specifics of pairing wines with various cuisines, it's essential to understand the basic principles of wine pairing. Consider factors such as intensity, acidity, sweetness, and tannins when selecting a wine. A delicate white wine may be overwhelmed by the bold flavors of a spicy dish, while a robust red could overpower a light salad. Striking a balance is key to a successful pairing.

Chapter 2: White Wines and Lighter Fare

Sauvignon Blanc and Seafood:

The crisp acidity of Sauvignon Blanc complements the freshness of seafood.

Pair with oysters, grilled fish, or a zesty shrimp cocktail.

Chardonnay and Creamy Dishes:

Creamy pasta, risotto, or chicken dishes benefit from the buttery texture and oakiness of Chardonnay.

Pinot Grigio and Light Salads:

The light and refreshing nature of Pinot Grigio is perfect for salads, especially those with vinaigrette dressings.

Chapter 3: Red Wines and Hearty Entrees

Cabernet Sauvignon and Grilled Meats:

The robust tannins in Cabernet Sauvignon complement the charred flavors of grilled steaks and lamb.

Merlot and Poultry:

A versatile choice, Merlot pairs well with roasted chicken, turkey, or even duck, thanks to its softer tannins.

Pinot Noir and Earthy Dishes:

Earthy flavors in dishes like mushroom risotto or truffle-infused pasta find harmony with the light and fruity profile of Pinot Noir.

Chapter 4: Sparkling Wines and Celebration

Champagne and Appetisers:

The effervescence of Champagne cuts through the richness of fried appetisers, cheeses, and salty snacks.

Prosecco and Light Bites:

This Italian sparkling wine complements light bites such as bruschetta, seafood canapés, and fresh fruit.

Chapter 5: Dessert Wines and Sweet Endings

Port and Chocolate:

The rich, sweet flavours of port wine are a delightful match for dark chocolate desserts.

Riesling and Fruit-Based Desserts:

The sweetness and acidity of Riesling enhance the flavors of fruit tarts, sorbets, and fruity desserts.

As we navigate the world of wine and dine, the key is to experiment and trust your palate. The beauty of wine pairing lies in the endless possibilities and personal preferences. Whether it's an intimate dinner or a grand celebration, the right wine can elevate your dining experience, turning a meal into a symphony of flavors and aromas. 

So, let your taste buds be your guide, and savor the magic of pairing wines with different cuisines. Cheers to a world of culinary delight!

DIY Food Gifts: Edible Treats for Every Occasion

Gift-giving is a timeless way to express love, appreciation, and celebration. When it comes to finding the perfect present, there's something uniquely heartwarming about homemade gifts. 

In the realm of thoughtful and delightful offerings, DIY food gifts stand out as a delicious and personal choice. 

Whether it's for a birthday, Christmas, Easter, or just to show someone you care, creating edible treats can be a delightful and rewarding experience. In this blog post, we'll explore a variety of DIY food gifts suitable for every occasion.

Infused Oils and Vinegars:

Infused oils and vinegars add a genuine gourmet touch to any kitchen. Create unique flavour combinations by infusing olive oil with herbs, spices, or even citrus peels. Similarly, experiment with fruit-infused vinegars like raspberry or apple cider vinegar. Package them in elegant glass bottles, adorned with personalised labels, for a stylish and tasty gift.

Pickled Onions:

You can obtain large jars of pickling vinegar which come ready spiced, though you can add peppers to the mix to add a little extra to them. Buy small pickling onions, prepare them and place them in the jar of pickling vinegar and follow the instructions on the jar.

Homemade Spice Blends:

Elevate your loved one's culinary adventures by gifting them homemade spice blends. Create signature mixes like a versatile taco seasoning, a zesty barbecue rub, or a fragrant curry blend. Package the blends in decorative jars and include recipe suggestions to inspire their culinary creativity.

Decadent Chocolate Truffles:

Unleash your inner chocolatier and craft a batch of luxurious chocolate truffles. Experiment with various coatings such as cocoa powder, chopped nuts, or shredded coconut. Arrange them in a decorative box or tin, and you have a sophisticated and indulgent gift perfect for celebrations or simply as a sweet gesture.

Personalised Biscuit Mix Jars:

Layer the dry ingredients of your favourite recipe in a glass jar to create a visually appealing and convenient gift. Attach a recipe tag with instructions on how to turn the mix into delicious biscuits. This DIY food gift not only looks charming but also allows the recipient to enjoy the process of baking.

Handcrafted Flavoured Syrups:

Elevate someone's morning routine with handcrafted flavored syrups for their coffee. Experiment with vanilla, cinnamon, or fruit-infused syrups. Present them in stylish bottles, and your loved ones will appreciate the extra effort you put into making their everyday moments a little more special.

Customised Hot Chocolate Mix:

Perfect for Christmas holidays or cozy nights in, a customised hot chocolate mix is a delightful and comforting gift. Layer cocoa powder, sugar, and marshmallows in a jar, and include a note with serving suggestions. Top it off with a festive ribbon and a charming mug or set of mugs for a complete package.

Herb-Infused Honey:

Give the gift of sweetness with herb-infused honey. Combine honey with herbs like lavender, rosemary, or thyme for a unique and aromatic twist. Present the infused honey in elegant jars, and your loved ones can enjoy adding a touch of gourmet flair to their tea, toast, or desserts.

DIY food gifts offer a personal touch that shop-bought presents often lack. From infused oils to decadent truffles, these edible treats are not only delicious but also reflect the care and effort you put into creating them. 

The next time you're pondering the perfect gift, consider heading to the kitchen to whip up something truly special. After all, the way to someone's heart is often through their stomach.

(Image courtesy Bernadette Wurzinger from Pixabay)

The Art of Food Pairing: Unconventional Flavours that Surprisingly Work Well Together

In the world of culinary arts, the magic of flavours often lies in the harmonious combination of ingredients. While classic pairings like peanut butter and jelly aka jam, or chocolate and strawberries have stood the test of time, there's a growing trend in the culinary world that explores the art of food pairing through unconventional flavor combinations. 

Today, we delve into the realm of unexpected tastes and textures, discovering how the fusion of seemingly disparate elements can create a symphony of flavours on your palate.

Sweet and Savoury Surprises:

Traditionally, the sweet and savoury categories have been kept separate, but innovative chefs are breaking the mold by merging the two. Bacon and chocolate, for example, offer a delightful contrast of smoky saltiness and rich sweetness. Another surprising combination is honey-drizzled blue cheese, where the sweet nectar complements the tangy and creamy notes of the cheese, creating a decadent treat. And salted caramel is now a firm favourite.  

Spicy Meets Sweet:

The marriage of heat and sweetness can be an explosive pairing that tantalizes taste buds. Think about the kick of chili paired with the sweetness of mango in a salsa or the unexpected zing of cayenne pepper enhancing the richness of dark chocolate. These combinations create a dynamic flavour profile that adds depth and excitement to your culinary experience.

Herbaceous Desserts:

Herbs are no longer limited to savory dishes; they are making their way into desserts, adding a fresh and aromatic twist. Basil-infused strawberry sorbet or thyme-infused lemon bars showcase how herbs can elevate the sweetness of a dish, creating a unique and refreshing flavor profile that surprises and delights.

Cheese and Fruits Beyond the Ordinary:

While the classic cheese and fruit pairing is undeniably delicious, exploring less common combinations can open up a world of flavors. Try pairing creamy goat cheese with watermelon for a delightful contrast of textures and tastes. The saltiness of feta also pairs surprisingly well with the sweetness of ripe figs, creating a harmonious balance that is both sophisticated and satisfying.

Umami Fusion:

Umami, the savoury fifth taste, is a versatile flavour that can enhance a wide range of dishes. Unexpected combinations like miso and butterscotch or soy sauce and caramel demonstrate how umami can add depth and complexity to sweet and dessert-like creations. These unconventional pairings challenge traditional notions of flavor profiles and offer a unique culinary experience.

The art of food pairing is a constantly evolving landscape where chefs and home cooks alike continue to push the boundaries of flavor combinations. By embracing unconventional pairings, we open ourselves up to a world of culinary exploration and creativity. 

Whether you're a seasoned chef or an adventurous home cook, don't be afraid to experiment with unexpected flavours, you might just discover a new favourite combination that revolutionises your culinary repertoire. After all, the joy of food lies in the endless possibilities and the thrill of discovering flavorus that surprisingly work well together.

Unveiling the Vitality Within: The Importance of Food Supplements

In the hustle and bustle of modern life, maintaining a well-balanced diet can often be a challenging task. 

Our busy schedules, fast-paced lifestyles, and the convenience of processed foods can sometimes lead to nutritional gaps in our diet. 

This is where food supplements come into play, offering a convenient and effective way to bridge the nutritional divide. 

In this blog post, we'll explore the importance of food supplements and how they can contribute to overall health and well-being.

Nutrient Deficiency in Modern Diets:

In today's world, many individuals struggle to obtain all the essential nutrients their bodies need from diet alone. Processed foods, busy lifestyles, and dietary restrictions can lead to nutrient deficiencies. Food supplements act as a safety net, providing the body with the vitamins, minerals, and other essential nutrients it may be lacking.

Enhancing Immune Function:

A well-functioning immune system is crucial for overall health. Nutrient-rich supplements, such as vitamin C, vitamin D, and zinc, can play a pivotal role in supporting the immune system. Especially during times of stress or illness, supplementing with these nutrients can aid the body's natural defense mechanisms and help maintain optimal immune function.

Supporting Physical Performance:

For individuals engaged in regular physical activity or athletes pushing their limits, food supplements can be instrumental in supporting performance and recovery. Protein supplements, for example, can help repair and build muscle tissue, while electrolyte supplements aid in maintaining proper hydration and supporting nerve function during intense workouts.

Brain Health and Cognitive Function:

Certain supplements are known to support brain health and cognitive function. Omega-3 fatty acids, found in fish oil supplements, are renowned for their role in brain development and function. Additionally, vitamins such as B-complex vitamins and antioxidants like vitamin E play a crucial role in maintaining cognitive health.

Compensating for Dietary Restrictions:

People with dietary restrictions, such as vegetarians and vegans, may find it challenging to obtain certain nutrients solely from plant-based sources. Food supplements can help fill the gaps by providing essential nutrients like iron, vitamin B12, and omega-3 fatty acids that may be less abundant in plant-based diets.

Aging Gracefully with Nutrient Support:

As we age, our nutritional needs evolve, and the body may require additional support. Calcium and vitamin D become increasingly important for bone health, while collagen supplements can aid in maintaining skin elasticity. Food supplements tailored to the changing needs of different life stages can contribute to aging gracefully.

In a world where our nutritional needs are often at odds with our lifestyles, food supplements offer a pragmatic solution to support our overall health and well-being. While it's essential to prioritize a balanced diet, incorporating high-quality supplements can act as a valuable complement, ensuring that our bodies receive the nutrients they need to thrive. 

As with any health-related decision, it's advisable to consult with a healthcare professional before incorporating new supplements into your routine, ensuring that your choices align with your individual health goals and needs.

That's Food and Drink is running a series on food supplements over the next several weeks, please look out for these.

(Image courtesy of Erika Varga from Pixabay)

Indulge in Love: A Culinary Journey Through Traditional Valentine's Day Foods and Drinks

Valentine's Day is a celebration of love and affection, and what better way to express your feelings than through the art of gastronomy? 

As Cupid prepares to strike his arrow, let's embark on a delectable journey exploring traditional Valentine's Day foods and drinks that have stood the test of time, tantalising taste buds and igniting romantic sparks.

Chocolate Delights:

No Valentine's Day celebration is complete without the rich, velvety allure of chocolate. Renowned for its aphrodisiac properties, chocolate is an indispensable element of this romantic occasion. From handcrafted truffles to decadent chocolate fondue, the possibilities are endless. Whether dark, milk, or white, chocolate is sure to sweeten the celebration and evoke feelings of warmth and affection.

Pairing Suggestion: A glass of velvety red wine or a cup of delicious aromatic coffee complements the indulgent sweetness of chocolate, creating a harmonious symphony for the senses.

Sensational Seafood:

Known for its association with luxury and sensuality, seafood is a classic choice for a romantic Valentine's Day dinner. Oysters, often revered as a natural aphrodisiac, take center stage, their briny succulence adding a touch of sophistication to the occasion. Lobster, shrimp, and scallops also make for exquisite choices, prepared with love and attention to detail.

Pairing Suggestion: A crisp glass of Champagne or a light, citrusy Sauvignon Blanc enhances the flavors of seafood, creating a divine combination that dances on the palate.

Ambrosial Aphrodisiacs:

Certain foods have earned a reputation as aphrodisiacs, believed to boost desire and passion. Garlic, asparagus, and artichokes are not only delicious but also carry a sensual allure. Incorporate these ingredients into your Valentine's Day menu, creating dishes that tantalise the taste buds and ignite the flames of romance.

Pairing Suggestion: A bold red wine, perhaps a Cabernet Sauvignon or Merlot, complements the robust flavors of dishes featuring garlic and asparagus, creating a well-balanced and truly satisfying experience.

Heartfelt Desserts:

As the saying goes, the way to someone's heart is through their stomach, and what better way to showcase your love than with heart-shaped desserts? From classic red velvet cakes to luscious berry tarts, there are endless possibilities to express your affection through sweet treats. Get creative with your dessert presentation, adding a touch of romance to each bite.

Pairing Suggestion: A sweet dessert wine, like a late-harvest Riesling or a port, elevates the flavors of your decadent desserts, concluding the meal on a blissful note.

Love Libations:

Crafting the perfect cocktail can set the mood for a romantic evening. Consider concoctions with aphrodisiac ingredients like strawberries, pomegranates, and cinnamon. Classic cocktails such as the French Kiss or the Love Potion add a playful element to the celebration, creating an intimate and enjoyable atmosphere.

Pairing Suggestion: Champagne cocktails or fruity sangrias complement the festive spirit of Valentine's Day, providing a refreshing and effervescent touch to your libations.

This Valentine's Day, let your love blossom through the art of culinary expression. Indulge in the timeless allure of chocolate, savor the sophistication of seafood, embrace the aphrodisiac wonders of the kitchen, and share heartfelt desserts and love-infused libations. As you embark on this gastronomic journey, may your Valentine's Day be filled with delectable delights and cherished moments of connection. Cheers to love, laughter, and the joy of sharing a delicious meal with the one you hold dear.

(Image courtesy of Jill Wellington from Pixabay)

Easter Treats from DukesHill

Discerning foodies can celebrate Easter with artisan food producer and fine foods supplier DukesHill. In addition to their renowned hams which are cured using time honoured traditional techniques, DukesHill has also handpicked a selection of the finest artisan food from independent producers to enjoy this Easter, from a whole bone-in leg of lamb to a classic Simnel cake topped with sweet and nutty marzipan.

With an uncompromising commitment to sourcing and creating the very best British produce and having the highest regard for animal welfare, Royal Warrant Holder DukesHill's Easter collection is full of delicious food and flavours.

DukesHill's Easter Food Highlights

Half Boneless Apple & Sultana Glazed Easter Ham - DukesHill, prices from £77 and available in half ham (min 2kg) and whole ham (min 4.5kg) 

A limited edition for Easter, DukesHill's famous Wiltshire ham is topped with a sweetly spiced Bramley and Braeburn apple and sultana glaze, flavours reminiscent of hot cross buns. DukesHill's legendary Wiltshire Cure involves the hams spending almost a week maturing in their own-recipe brine to which a touch of unrefined brown sugar is added, giving a deliciously mild and subtly sweet flavour. 

The ham is then air dried for a further week to mature and remove excess moisture before being steam cooked for 12 hours, allowing the fat to render and soften creating a buttery texture. Once cooked the ham is hand-skinned and trimmed then coated in DukesHill's Apple & Sultana glaze before being finished off in the glazing oven. All DukesHill hams can be enjoyed hot or cold.

Whole Bone-In Leg of Lamb - DukesHill, £49.95 (min 2 kg)

DukesHill's whole bone-in leg of lamb is produced from the finest British lamb. Naturally reared, its succulent and delicious taste makes the perfect centrepiece for an Easter celebration.

Dressed Side of Oak Smoked Salmon - DukesHill, £47 (min 1kg)

A whole side of salmon is gently roasted and slowly oak smoked creating a mellow, smoky flavour. Dressed with full fat soft cheese, fragrant dill and king prawns, it's a stunning choice for a show-stopping centrepiece, starter or to include in an Easter afternoon tea. 

Mini Easter Banquet - DukesHill, £109 (10 items)

The Mini Easter banquet showcases some of DukesHill's much-loved artisan classics including a delicious award-winning trimmed rack of lamb, baked baby ham and sliced oak smoked salmon. There's also the full flavoured Isle of Mull cheddar, creamy Montagnolo Affine cheese with a lightly piquant flavour, Scottish oatcakes, cracked black pepper crackers, an indulgent sticky toffee pudding, Simnel loaf cake and a bottle of Tanners Cava Brut.

Easter Feast - DukesHill, £105 (8 items)

DukesHill's Easter Feast is a tasty box of quality produce which includes the famous midi boneless Wiltshire ham, unsmoked dry cured back bacon, traditional pork chipolatas, sliced oak smoked salmon, Isle of Mull Cheddar, an extra large pork pie, chocolate tiffin and a Simnel loaf cake.

Simnel Cake - DukesHill, £26.50 (6”, Ikg)

An Easter classic that's traditionally eaten to mark the end of Lent, DukesHill's pretty Simnel cake is a deliciously light fruit cake with an almond paste baked into the middle and decorated with marzipan balls.

Sarah's Pickled Oranges - DukesHill, £12.50 (Kilner Jar), £4.50 (Standard Jar)

A real treat for your tastebuds - if you haven't tasted DukesHill's pickled spiced oranges, you've been missing out! Originally created in the farmhouse kitchen of Sarah Hollingsworth, who established the DukesHill brand with her husband Neale, these piquant pickled oranges are mixed with a sprinkling of cloves, cinnamon and mace, and pair beautifully with ham and other cold cuts of meat.

The DukesHill Easter shop will open from 26th February at: dukeshill.co.uk 

AI "no food safety magic bullet" warns expert

The food industry has been warned that AI technology is no magic bullet to ensure food safety and that developing the right culture should always be the first step.

While AI presents opportunities to improve overall efficiency within global food supply chains, LRQA believes that the industry needs to foster a culture in which food safety is emphasised at every part of the supply chain before new technologies can fully be leveraged.

Jan Kranghand, who is the Global Head of Food Centre of Excellence at LRQA, says: “Technological advances have the potential to revolutionise the way we approach food safety. AI systems could enable large amounts of data to be analysed to identify patterns and generate insights, while blockchain, which is an unchangeable digital record of transactions, promotes transparency by monitoring the movement of food products through the supply chain.

“But it's vital we put the foundations in place before we put all our faith in technology. Food is better than ever, but this must not be taken for granted. The food industry must prioritise transparency, ensure it is collecting the right data, and focus on creating a food safety culture.”

Jan says that many food businesses operate with a traditional, science-based approach that addresses food safety on a compliance basis: “Before organisations implement technologies such as AI, blockchain and the IoT (Internet of Things), they must first change the way they think.

“Moving forward, this means evaluating processes and asking if current techniques are fit for purpose. Companies must understand what ‘best-in-class’ food safety is, with business leaders driving change from the top. Plus, by taking a step back to assess systems, processes, and procedures, gaps can be identified to achieve a harmonised risk-based approach.”

The Global Food Safety Initiative (GFSI) defines culture as, ‘shared values, beliefs and norms that affect mindset and behaviour toward food safety in, across and throughout an organisation’. The GFSI’s position paper, A Culture of Food Safety, clearly stipulates the importance of all employees having a basic overview of hazards so they recognise the responsibility that comes when working in an industry that delivers consumable goods.

Jan went on to say: “For an effective food safety culture, implementation requires employee engagement. It’s about clearly explaining not just what staff need to do, but why these protocols matter and what the consequences of falling short are. Doing this helps gives teams ownership of food safety and ensures they feel more accountable for their actions.”

For organisations looking to implement or augment a strong culture, the Food Safety System Certification (FSSC 22000), among other schemes, offers an excellent framework for action. Supply chain integrity programmes from independent assurance specialists, such as LRQA, can also guide organisations on how to create a strong food safety culture that balances compliance with a holistic approach.  

Jan also points out that technology will have a role to play, but that a cultural framework is absolutely vital: “From a traceability perspective, a combination of technologies could provide end-to-end traceability, enabling consumers to verify the origin and quality of their food. If applied appropriately, they could also transform the risk analysis framework from reactive to proactive. And, when this comes together, auditors will be able to conduct a risk-based approach assessment rather than 'ticking the boxes' for scheme requirements. This added value will benefit us all.”

For more information on how to create a food safety culture, please visit www.lrqa.com. Or to download LRQA’s Food Safety Culture Whitepaper, follow this link https://www.lrqa.com/en-gb/resources/food-safety-culture-whitepaper

(Image courtesy of  Gerd Altmann from Pixabay)

Celebrate the UK’s beloved pubs with Food by National Geographic Traveller (UK)

This winter, Food by National Geographic Traveller (UK) is toasting the nation’s locals, with a celebration of the UK’s beloved pubs, in all their many glorious forms.

With pubs facing unprecedented challenges, there’s never been a better time to pay tribute to this wonderful British institution. 

In its latest cover story, the magazine zones in on the success stories giving the industry hope, while also offering guides to classic pub dishes, the best beers, desi pubs and perfect spots for pub purists.

Glen Mutel, editor of Food, said: “If the pandemic made many of us long for the pub, the threat of losing our locals has really brought home just how important they are.

“Fortunately, there’s another story to tell, the story of all those who are finding ways to keep pubs afloat, from the punters clubbing together to ensure their locals remain community owned, to the chefs creating a new type of gastropub, designed to please every kind of customer.”

Also in this issue, we meet the chefs keeping culinary traditions alive in the Indian state of Goa; enjoy a meal of buffalo banh mi on a Native American reservation in South Dakota; and try out the many speciality sausages of Franconia, Germany. All this, plus the best of Lima, Bucharest and Tromsø.

In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.

Don’t miss:

• Deconstruct: Yule log — the lowdown on the dish also known as bûche de Noël

• My Life in Food: Rapper and broadcaster Big Zuu on okra stew and Jamaican food

• Try it Now: How chefs are putting a savoury spin on French toast

• Five Ways With: Get the best out of oysters

• Recipe Journal: Four potato dishes from around the world

• Make Perfect: Tips for mastering tom yum soup

• The Pioneer: Paris-based chef Mory Sacko on blending French, West African and Japanese cuisines

26-PAGE DIGITAL EZINE SAMPLE https://magazine.natgeotraveller.co.uk/food-dec23/

Fast facts

Issue 22

On sale date: 7 December 2023

Price: £5.10

Website: nationalgeographic.com/travel

Find us on Facebook: facebook.com/NatGeoTravelUK

X (Twitter): twitter.com/NatGeoTravelUK

Beacon Foods Celebrates 120 Years' Combined Service by Six Employees

The combined service totalling over 120 years by six dedicated employees has been celebrated by Beacon Foods, one of the UK's top suppliers of ingredients and ready-to-eat products.

The award-winning Brecon-based business, which has in excess of 130 employees, arranged a special fish and chip lunch for all the employees working on the day to celebrate the occasion. They each also received a gift from the company.

Chairman Edward Gough is the longest serving employee with 31 years to his name, although he is closely followed by Rob Sweet with 30 years' service.

The other long serving staff recognised were Tracy Smith and Mansel Richards, both with 20 years' service and Nicola Lewis and Shir Gurung with 10 years' service.

Nearly a quarter of Beacon Foods' workforce have worked for the company for five years or more and 16% have given at least 10 years' service.

“We are really very grateful for the loyal service and dedication that our long-serving employees have given to Beacon Foods,” said Edward. “The company just wouldn't have been able to grow so much and be as successful as it is today without them."

The company has invested £6 million in a three-year expansion programme which has doubled both the size of its manufacturing and storage facilities - to 53,000 square feet – and its production capacity.

Beacon Foods supplies food manufacturers, food service, coffee shops, fast food chains and travel and hospitality industries.

The company is the UK's leading specialist producer of garlic, ginger and chili puree, roasted and char grilled vegetables and fruit ranges, relishes, chutneys, sauces and fruit compotes.

The ingredients go into literally thousands of products, including sandwiches, ready meals, pizzas, soups, drinks and desserts, which can be found on supermarket shelves, airlines, restaurant chains and coffee shops.

(Pictured: Beacon Foods chairman Edward Gough (second from right) with long serving employees Rob Sweet, Nicola Lewis, Mansel Richards, Shir Gurung and Tracy Smith)

Operations Manager Returns to Lead Major Expansion at Beacon Foods

Beacon Foods' new operations manager David Branter is excited to re-join Beacon Foods, one of the UK's leading suppliers of ingredients and ready-to-eat products, to contribute to the company's major expansion.

He says the Brecon-based business, which supplies food manufacturers, food service, coffee shops, fast food chains and travel and hospitality industries, is now perfectly placed to secure new business opportunities.

Investment totalling £6 million in the last three years has seen Beacon Foods double the size of its manufacturing and storage facilities to 53,000 square feet in preparation for business growth.

The company, which has 130 employees, has greatly increased production volumes, capabilities and packaging options by investing in state-of-art machinery.

David, 53, who previously worked for the company in 2021, is delighted to be back working closely with chairman Edward Gough and the management team to drive the business forward.

“It's a very exciting time for the company which is expanding and is in the best place it has ever been,” he said. “The leadership is very good and the staff recruited by the company over the last couple of years have made a positive impact to the business.

“We have doubled our manufacturing capacity, have a good reputation for quality, safe products and customer service and have already secured more business, so the future looks very promising.

“We have a stable, core workforce, with around a quarter of the staff having worked for the company for between 5 and 30 years, which shows the strength of the business.”

David says the company's USP are its huge variety of products, Beacon Foods has some 6,000 different recipes, and sharp focus on personal service, which appeals to customers in many different markets.

“There is a high level of complexity in the different products that we produce and we have many years of experience, which makes us stand out from competitors,” he added.

Established in 1993, Beacon Foods is the UK's leading specialist producer of garlic, ginger and chili puree, roasted and char grilled vegetables and fruit ranges, relishes, chutneys, sauces and fruit compotes.

The ingredients go into literally thousands of products, including sandwiches, ready meals, pizzas, soups, drinks and desserts, which can be found on supermarket shelves, airlines, restaurant chains and coffee shops.

Brits turned to comfort eating in September as the cost of living crisis continued to hurt

High Street and online retail sales slumped in September, with only food sales showing a rise. Inflation may be slowing but consumers are still suffering, says ParcelHero.

Both in-store and online retail sales fell in September, the latest Office for National Statistics (ONS) figures reveal. 

The home delivery expert ParcelHero says shoppers have yet to feel the benefit of the slowdown in retail price rises, with only food sales bucking the slump.

Retail sales volumes, the amount we all bought, fell by -0.9% in September compared to August, and there was also a fall of -0.2% in the value of sales, the amount we all spent. Household goods store sales volumes fell by -2.3% and clothing store sales volumes fell by -1.6%. The volume of non-store (predominantly online) sales fell by a hefty -2.2% and the value of online sales dipped by -1.3%.

ParcelHero’s Head of Consumer Research, David Jinks M.I.L.T., said: "There were few retail winners this September. Both the High Street and online sales fell. Retailers told the ONS that consumers were still struggling with the increased cost of living and prices. The only uptick was for food stores, whose sales volumes rose by 0.2% overall and 0.4% in value online. Doubtless, some of that spending was on comfort eating. Sometimes, only chocolate or a tub of ice cream can help beat the financial blues.

"There were some chinks of light in the September mists. The value of online sales was up 6.4% against the same month a year ago and took 26.7% of the entire retail market. The proportion of online sales continues to exceed pre-pandemic levels (19.7% in February 2020).

"As retail settles to a new equilibrium, it will be those retailers with strong in-store and online sales that will ultimately triumph in a post-Covid world. ParcelHero’s influential report “2030: Death of the High Street” has been discussed in Parliament. It reveals that, unless retailers develop an omnichannel approach, embracing both online and physical store sales, the High Street as we know it will reach a dead-end by 2030. Read the full report at: https://www.parcelhero.com/content/downloads/pdfs/high-street/deathofthehighstreetreport.pdf

(Image courtesy of Lynn from Pixabay)

Healthy Eating During Christmas: Balancing Tradition and Wellness

Christmas is a time of joy, celebration, and indulgence. For many, it's a time when delicious feasts and sweet treats take centre stage. 

While enjoying festive foods is an essential part of the holiday spirit, it's also important to strike a balance between tradition and wellness. 

In this blog post, we'll explore how to maintain healthy eating habits during Christmas without sacrificing the joy of the season.

Plan Ahead

One of the keys to maintaining a healthy diet during Christmas is planning. Before the festivities begin, take a moment to create a meal plan that includes balanced, nutritious options. Incorporate plenty of fruits, vegetables, and lean proteins into your holiday menu. This will help ensure that you have healthy options readily available.

Moderation is Key

Christmas is a time when indulgence is expected, but moderation is the name of the game. Enjoy your favourite treats, but do so in moderation. You don't have to avoid traditional Christmas foods entirely, but be mindful of portion sizes. Eating smaller servings of your favourite dishes allows you to savour the flavours without overindulging.

Make Healthy Swaps

Transforming traditional holiday recipes into healthier versions is a great way to enjoy the flavours of the season without overloading on calories and unhealthy ingredients. Consider using whole wheat flour, Greek yogurt, or applesauce as substitutes in baking recipes. Or use Greek Yoghurt instead of cream and desserts. You can also opt for leaner cuts of meat and reduce sugar or fat content in recipes without compromising taste.

Stay Hydrated

Amidst all the festive drinks and rich foods, don't forget to stay hydrated. Water is essential for digestion and overall health. Drinking water before and during your holiday meals can help you feel full and prevent overeating. Plus, it can offset the dehydrating effects of alcohol and caffeine.

Embrace Healthy Snacking

Instead of mindlessly snacking on high-calorie appetizers and sweets, offer healthy snack options at your gatherings. Fresh fruit platters, vegetable trays with hummus, or homemade whole-grain crackers with a light dip are excellent choices. These options will help keep your energy levels stable and curb the temptation to overindulge later.

Practice Mindful Eating

Mindful eating is about paying attention to what you eat and savouring each bite. During festive meals, take your time to appreciate the flavours and textures of the dishes. Engaging in conversation with loved ones, rather than rushing through your meal, can help you recognize when you're full, reducing the likelihood of overeating.

Get Active

Don't let the holiday season be an excuse to abandon your exercise routine. Maintaining physical activity is crucial for balancing the extra calories consumed during Christmas. Consider taking a family walk, playing a friendly game of touch football, or simply dancing to holiday tunes to stay active and burn off some of those extra calories.

Listen to Your Body

Above all, it's essential to listen to your body's cues. If you're not hungry, don't feel pressured to eat just because it's a holiday. Respect your body's signals and eat when you're genuinely hungry.

Maintaining healthy eating habits during Christmas is achievable with a little planning and a dose of self-control. By incorporating these strategies into your holiday celebrations, you can enjoy the festive season without feeling guilty about your choices. Remember, Christmas is not about perfection but about creating cherished moments with loved ones while taking care of your well-being. Wishing you a healthy and happy festive season!

(Image courtesy of Jill Wellington from Pixabay)

UK’s biggest food collection calls for volunteers to support charities

With food banks and charities facing increasing levels of need this wintertime, people are being urged to give the gift of their time to take part in the UK’s biggest food donation drive.

The Tesco Food Collection is taking place in all Tesco stores from November 30th to December 2nd and the Trussell Trust and FareShare are urging volunteers to sign-up to support the event in store. 

It comes as both charities face their busiest winter yet as more people turn to them for support. The Trussell Trust, which has the largest foodbank network in the UK, is expecting to distribute more than 1 million emergency food parcels between December and February, while FareShare has over 1,500 frontline charities on its waiting list seeking food.

During the collection Tesco customers are to be encouraged to donate long-life food to support the charities in their work. Donations for the Trussell Trust will help its network of food banks provide emergency food parcels to people who cannot afford the essentials, while donations to FareShare will get food to its network of 8,500 local charities and community groups.  

Tesco is calling on volunteers to staff collection points to raise awareness of the impact every donation will have on people across the UK, who rely on Trussell Trust and FareShare for food.

Donations are needed now more than ever, with one in five Trussell Trust food parcels coming from Tesco and its customers. 

Trussell Trust Chief Executive Emma Revie said: “This winter is going to be the toughest yet for the food banks in our network as they will help approximately 600,000 people and provide an emergency parcel every eight seconds. The teams in our food banks are working tirelessly to ensure everyone receives the support they need but they cannot do it alone. 

"By volunteering at the Tesco Winter Food Collection you will not only be helping to gather much-needed donations to keep your local food bank going, you’ll also be making a real difference to families who cannot afford the essentials in your community. If you can spare a few hours to volunteer then please do.”

George Wright, chief executive at FareShare added: “We anticipate need will keep rising as people continue to struggle to afford the essentials like food and heating this winter. Tesco’s support for FareShare throughout the cost of living crisis, and the last 11 years, has been unwavering, and we’re incredibly grateful for their support in helping drive more donations during what will be a difficult winter for many.

“Volunteers play a huge role in the success of the Tesco Food Collection each year. By giving up just three hours of your time, you can make a huge impact by helping more people understand the importance If donating food to FareShare during this increasingly difficult time.”

Claire De Silva, Head of Community at Tesco, said: “Every year our Winter Food Collection gets such an amazing response from our customers. We know that they give even more generously when we have volunteers in our stores helping them to choose the right items that are needed so we would urge anyone who can to please sign up and help make a difference.” 

You can sign up to volunteer with FareShare at https://fareshare.org.uk/foodcollection/ or with the Trussell Trust at https://www.trusselltrust.org/get-involved/tesco-food-collection/volunteer/ 

The Recipe for Success: The Importance of Good Hygiene in Food Preparation Facilities

Food is a universal language that unites people from all walks of life. Whether it's a home-cooked meal or a dining experience at a restaurant, we all share a passion for delicious and safe food. 

While the flavours and ingredients are essential, one often-overlooked ingredient that plays a pivotal role in the culinary world is hygiene.

Good hygiene in food preparation facilities is not just a recommended practice; it's a non-negotiable requirement. In this blog post, we will delve into the significant importance of maintaining impeccable hygiene standards in food preparation facilities.

Protecting Public Health

The foremost reason for maintaining excellent hygiene in food preparation facilities is to protect public health. Contaminated food can lead to a plethora of foodborne illnesses, ranging from mild stomach discomfort to severe and even fatal diseases. Bacteria, viruses, and pathogens are invisible culprits that can wreak havoc on the human body if they find their way into our meals. By adhering to strict hygiene standards, food establishments ensure that their patrons remain healthy and happy.

Legal Compliance

Stringent hygiene practices are not merely suggested; they are mandated by law. Health and food safety regulations vary from place to place, but they all have one common goal: to prevent foodborne illnesses. Compliance with these regulations is crucial for any food preparation facility, whether it's a restaurant, a catering service, or a food processing plant. Non-compliance can result in severe penalties, including fines and even closure.

Maintaining a Positive Reputation

Reputation is everything in the food industry. One foodborne illness outbreak or a hygiene-related scandal can irreversibly damage a business's reputation. Customers are becoming increasingly discerning about where they dine or purchase food. Good hygiene practices in food preparation facilities not only ensure the safety of your customers but also help build trust and a positive image. Happy, healthy customers are more likely to return and recommend your establishment to others.

Preventing Cross-Contamination

Cross-contamination is a silent but potent threat in food preparation. It occurs when harmful microorganisms from one food item are transferred to another, leading to the contamination of ingredients, cooking utensils, and work surfaces. Proper hygiene practices, such as regular handwashing, sanitizing surfaces, and using separate cutting boards for different food types, play a crucial role in preventing cross-contamination.

Extending Shelf Life

Good hygiene practices also contribute to the preservation of food quality. By minimizing the introduction of contaminants during food preparation, the shelf life of ingredients and finished products is extended. This reduces food waste and allows food establishments to be more sustainable and cost-effective.

Employee Well-being

Maintaining hygiene standards doesn't just protect customers; it also safeguards the health and well-being of the employees in food preparation facilities. By following best practices, employees are less likely to become ill themselves, creating a safer and more productive work environment.

Good hygiene in food preparation facilities is not an optional ingredient; it's a fundamental necessity for the success and survival of any food-related business. By protecting public health, complying with legal requirements, maintaining a positive reputation, preventing cross-contamination, extending the shelf life of food, and ensuring employee well-being, hygiene standards form the backbone of a flourishing culinary industry. The next time you enjoy a delicious meal, remember that impeccable hygiene played a vital role in making it safe and enjoyable.

(Image courtesy of Martin Slavoljubovski from Pixabay)

Innovative Circular Grocery Start-up weekly.shop Receives Investment From Low Carbon Innovation Fund 2 And Turquoise Capital.

weekly.shop (https://www.weekly.shop), the innovative grocery start-up which aims at eliminating throwaway packaging from grocery shopping has secured investment from the Low carbon Innovation Fund (LCIF2) and Turquoise Capital, bringing their total funding to date to over £350k.

The investment comes alongside angels, including key early and senior individuals from the likes of graze.com, Harry’s and Hello Fresh. weekly.shop are also current recipients of a UK Research and Innovation grant to fight plastic waste.

LCIF2 supports innovative businesses dedicated to reducing carbon emissions and minimising environmental impact. Turquoise, the fund manager for LCIF2, shares this commitment to a greener future, specialising in sustainability-focused ventures. On this occasion they have further invested themselves alongside LCIF2.

weekly.shop’s service is the first of its kind in the UK and brings consumers a frictionless way to buy zero waste groceries. It’s a much needed solution, according to Greenpeace figures, nearly 40% of all plastic packaging waste comes from grocery shopping (that's a whopping 886,000 tonnes - 97bn items per year), and only 12% of it is ever recycled.

The weekly.shop pilot is soon to launch in London and this investment will help drive this key development phase as the first customers try the service (the waiting list already has over 750 eager shoppers on it).

A B-Corp Pending, the start-up was the brainchild of cofounders Paul Cooke and Mark Holland, who met when both were in the founding team at successful pet food start-up, tails.com (acquired by Nestle in 2018). As parents of younger children, they were motivated to help build a better future for their (and everybody else’s) kids.

"We’re delighted such experienced and aligned investors have shown belief and conviction in our vision for a new type of grocery shopping. This investment from LCIF2 and Turquoise Capital will help us bring that vision to life" said Cooke.

Holland added, “We’re working to bring about system change and to have large scale impact, having investors who also want to have this kind of impact is very important to us.”

Kevin Murphy, director at Turquoise, commented: “weekly.shop provides a service which enables customers to buy and consume their weekly shop with no packaging waste. We are delighted to make this investment as it fits very well in the investment strategy of LCIF2 into technologies and services helping to reduce greenhouse gases (GHGs) as there are huge savings to be made by avoiding throwaway packaging on food deliveries.”

Finalists unveiled for annual Asian Restaurant and Takeaway Awards

Finalists have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of Pan Asian cuisine in the UK and beyond, which this year will take place on Sunday 8th October at London’s Hilton Park Lane.

ARTA 2023 will welcome a guest list of the nation’s most popular Asian restaurateurs alongside MPs, dignitaries, and celebrities. The ceremony will be hosted by BBC presenters, Samantha Simmonds and Paul Martin. 

The finest Asian restaurants and takeaways from all over the UK will come together in the Capital city in the hope of being recognised as the best restaurant in their region or nationally and honoured with a jewel in the crown of the UK Asian restaurant industry award sector.

Following the public nominations drive, a formal assessment was undertaken to determine the leading Asian culinary establishments based on criteria including quality of service; quality of product; value for money; and food hygiene ratings in tandem with the number of nominations provided from members of  the public. Following the rigorous vetting process, finalists have been announced across ARTA categories.

ARTA 2023 Finalists

Newcomer of the Year:

Savci, Stopsley, Luton

Tanishq Restaurant & Bar, Ongar, Chelmsford

Shimlas, Attleborough, Norwich

Coco Buffer, Weston-Super-Mare

Fine Dine Restaurant of the Year:

Dhoom, Dunfermline, Kirkaldy

Dining Room, Sheerness, Rochester

Blue Jasmine, Ocean Village, Southampton

Chaskaa Indian, Bruntsfield, Edinburgh

Korean Restaurant of the Year:

Cafe Andamiro, Newington, Edinburgh

Bento Bab, Aldgate, London

Yori, Piccadilly Circus, London

Bullgogi Restaurant, Notting Hill, London

Japanese Restaurant of the Year:

Tanakatsu, Camden, London

Maneki Ramen, Worcester

Sakura, Weston-super-Mare

Sapporo Teppanyaki, Castlefield, Manchester

Street Food Restaurant of the Year:

Mowgli Street Food, Brighton

Streetly Balti, Sutton Coldfield, Birmingham

Twisted Indian Street Food, Blackpool

My Delhi, Newcastle upon Tyne

European Restaurant of the Year:

Kashmir House, Paris, France

New Delhi, Milano, Italy

Tamasha, Playa Blanca, Spain

Royal Indian Restaurant, Munich, Germany

Sri Lankan Restaurant of the Year:

Copper Ceylon, Bromley, London

The Pier Ceylon, Herne Bay, Canterbury

Colombo Kitchen Restaurant, Worcester Park, Kingston upon Thames

Rathiga Restaurant & Bar, Luton

Regional Restaurant of the Year – Northern Ireland:

Yaks, Bangor

Nu Delhi Restaurant Lounge, Belfast

Bangla, Bangor

India Gate, Belfast

Regional Restaurant of the Year – Scotland:

The Royal Bengal, Dunfermline, Kirkaldy

Qismat, Elgin, Inverness

Sylhet Brasserie, Grantown-on-Spey, Perth

Carron to Mumbai, Stonehaven, Aberdeen

Regional Restaurant of the Year – Wales:

Benllech Tandoori Restaurant, Benllech, Llandudno

Belfoi, Carmarthen, Swansea

The Grand Sultan, Port Talbot, Swansea

Mango Tree, Whitchurch, Cardiff

Regional Restaurant of the Year – North West:

Spice Valley, Horwich, Bolton

The Milnrow Balti Restaurant, Rochdale, Oldham

Achari, Bolton

Paneer, Wallasey, Chester

Regional Restaurant of the Year – West Midlands:

Delhi 45 Indian Streatery, Rubery, Birmingham

Titash Indian Restaurant, Sheldon, Birmingham

Shifnal Balti, Shifnal, Telford

The Royal Bengal, Earlsdon, Coventry

Regional Restaurant of the Year – East Midlands:

Royal Tandoori, Corby, Northampton

Sylhet Spice, Ripley, Derby

The Bridge & Bayleaf, Gunthorpe, Nottingham

Nazreen, Kettering, Northampton

Regional Restaurant of the Year – North East:

Jays Indian, Durham

Ahad Tandoori, Gosforth, Newcastle Upon Tyne

Bayleaf Indian Restaurant, Cramlington, Newcastle Upon Tyne

Raval Indian Brasserie & Bar, Gateshead, Newcastle Upon Tyne

Regional Restaurant of the Year – Hertfordshire:

Mint Leaf, Stortford, Chelmsford

Zaffran One, St Albans

Cumin Bar & Restaurant, Broxbourne, Enfield

Raj of India, Welwyn Garden City, St Albans

Regional Restaurant of the Year – Essex:

The Polash, Shoeburyness, Southend-on-Sea

Cinnamon, Epping, Chelmsford

Village Indiya Restaurant, Benfleet, Romford

Pride of Sylhet, Dunmow, Chelmsford

Regional Restaurant of the Year – Surrey:

Trishala, Redhill

Tiffin Wala, Camberley, Guildford

The Rajdoot, Guildford

Tarana, Lingfield, Redhill

Regional Restaurant of the Year – South Central:

Burghfield Spices, Burghfield, Reading

Jalpari of Woodley, Woodley, Reading

Madhuban Tandoori, Liss, Guildford

House of Flavours, Reading

Regional Restaurant of the Year – North London:

Ruhit's Indian Cuisine, Brent

The Rajdoot, Hampstead

Pinos Warung, Chalk Farm

The Spice, Kentish Town

Regional Restaurant of the Year – South London:

Samrat, Tooting

Gandhi’s, Kennington

Pure Indian Cooking, Fulham

Saka Maka, Hither Green

Regional Restaurant of the Year – West London:

Haweli of Ealing, Ealing

Durbar Tandoori Restaurant, Bayswater

The Rajdoot, Marylebone

Takaa Tak, Ealing

Regional Restaurant of the Year – South West:

Denley's Essence of India, Topsham, Exeter

Drgnfly Pan Asian Restaurant, Poole, Bournemouth

Daaku, Falmouth, Truro

Iford Tandoori, Iford, Bournemouth

Regional Restaurant of the Year – Sussex:

The New Curry Centre, Horsham, Redhill

Calcutta 16, Shoreham-by-Sea, Brighton

Darchini, Horsham, Redhill

Tamasha, Lindfield, Redhill

Regional Takeaway of the Year – North East:

The Jewel In the Crown, Birtley, Chester-le-Street

Zeera Tandoori, Durham

Balti Hut Indian Takeaway, Middlesborough, Cleveland

Spice Junction, Boldon Colliery, Newcastle upon Tyne

Regional Takeaway of the Year – North West:

Arong Tandoori, Waterloo, Liverpool

Bombay Cuisine, Prestwich, Manchester

Akash, Accrington, Blackburn

Bradshaw Tandoori, Bradshaw, Bolton

Regional Takeaway of the Year – West Midlands:

New Royal Balti, Audley, Stoke-on-Trent

Chutney Express, Castle Bromwich, Birmingham

Mahim Indian Takeaway, Bayston Hill, Shrewsbury

Karma Lounge, Tamworth, Birmingham

Regional Takeaway of the Year – Essex:

Pathari's, Wickford, Southend-on-Sea

Kismet, Colchester

Spice Boys, Harlow, Chelmsford

Kaani Kaana, Chelmsford

Regional Takeaway of the Year – Surrey:

Hampton Tandoori, Hampton, Twickenham

Vindaloo Indian Takeaway, Farnborough, Guildford

Mohini Balti House, Carshalton Beeches, Carshalton, Sutton

Chipstead Tandoori, Coulsdon, Croydon

Regional Takeaway of the Year – Kent:

Shumi Tandoori, Frindsbury, Rochester

Mahan Indian Takeaway, Bexley, Dartford

Naims Tandoori, Bedford, Milton Keynes

Sher E Bangla, Longfield, Dartford

Regional Takeaway of the Year – East Anglia:

Kairali South Indian, Poringland, Norwich

Eastern Spice, Suffolk, Ipswich

Bhujon, Tring, Hemel Hempstead

Lime Takeaway, Saint Edmunds, Ipswich

Regional Takeaway of the year – East Midlands:

Little India, Desford, Leicester

Agra Cottage, Bingham, Nottingham

Miah's Takeaway, Heanor, Derby

Rikshaw Urban Indian Kitchen, Sherwood, Nottingham

Regional Takeaway of the year – Wales:

Masalla, Port Talbot, Swansea

Tiffin Rasoi, Barry, Cardiff

Kalimirch, Barry, Cardiff

Shaan Tandoori Takeaway, Ammanford, Swansea

Also additional awards will be presented on the night for Champion of Champions; National Chef of the Year; and National Takeaway of the Year.

ARTA 2023 will continue to honour one of the most lucrative sectors of the UK hospitality industry in the face of continued business and operational challenges during the current cost of living crisis. 

Says ARTA Founder Salik Mohammed Munim, “The UK’s popular Asian restaurant industry, known for its resilience in weathering operational and business challenges such as staff shortages and the Covid pandemic, now faces a new set of challenges during the current cost of living crisis. 

"The prices of products, ingredients and energy have risen significantly while customers are also facing the pinch. In this tough situation, ARTA will once again be honouring the UK’s best Asian restaurants and takeaways who are committed to delivering the best in restaurant and home dining in these tough circumstances.”

Chiquito puts fiesta fun into Freshers Week

Mexican restaurant favourite Chiquito is putting the fiesta fun into Freshers week with a mega FREE bingo game with some amazing prizes.

Chiquito, known for its party atmosphere and great tasting Mexican cuisine, is launching the pop up bingo at universities up and down the country to celebrate Freshers (Oct 9-Nov 9).

It all kicks off at the pop up La Loteria Bingo Bar, in collaboration with Cazcabel Tequila, which will offer a FREE drinks to students who sign up to the Chiquito newsletter. Find the team at University of Portsmouth (9/10), Northumbria University (12/10), Newcastle University (13/10) and University of Leicester (16/10).

From 9th October till 9th November students will also have the opportunity to win fantastic big prizes at Chiquito. By using their ‘La Loteria’ code, which is sent via email upon signing up, students will have the chance to win a food and drinks dinner party at Chiquito worth up to £500, free nachos and churros for a year, free tacos (vegan and meat available), free churros when you order a main, 2-4-1 meals on Sundays, and more besides. To enter, all students need do is dine in and use their ‘La Loteria’ code - they’ll get a tasty 25% off mains when they do too, also!

You’ve got to be in it to win it and with that in mind, the Chiquito & Cazcabel team will be spreading La Loteria joy with a series of special immersive Bingo nights, offering 2-4-1 drinks to students all night with prizes to be won. La Loteria Bingo Nights kick off at Portsmouth on 9th October from 7.30, with more dates to be released. To find full details on Bingo nights, go to www.chiquito.co.uk/students.

Chiquito, which has been delivering the best of Mexican cuisine for over 30 years, will also be offering ALL Freshers students a range of freebies and discounts from now until Nov 9 to help them enjoy their first few weeks of term. All vouchers to be handed to their server and can be redeemed once.

The discounts include, 30% off Food (limited to Build Your Own & Fajita Section), FREE Churros Dessert (with purchase of main meal), FREE Regular Soft Drink/FREE Garlic Tortilla Bread (with purchase of main meal), FREE Nachos for a Year – Voucher (one per month for twelve months).

Chiquito Head of Brand, Sasha Storey, said: “Chiquito is a renowned destination for students, drawn in by our fiesta atmosphere and tempting cocktail menu. We've partnered up with Cazcabel this year to bring a series of exciting bingo events - known as La Loteria in Mexico. We can't wait for our freshers to immerse themselves in our Mexi-festa vibes and win some exciting prizes along the way too.”

For full terms and conditions please see: https://www.chiquito.co.uk/terms

The Food Works SW Announces Autumn Workshops

Food and drink innovation centre The Food WorksSW has announced its autumn line up of expert workshops at its Weston-super-Mare base for all UK-based food and drink businesses.

Kicking off October is Starting Up Your Food or Drinks Business, a free in person workshop (19th October) that will identify and explain the key processes involved in launching new businesses. 

The event is being run in partnership with business support centre The Hive and brand design company Tiny Studio.

Food and Drink Photography and Videography on 2nd November explores the latest trends, tools and technologies for creating visual content for brands. The interactive workshop led by Anna Lachlan Photography will focus on stop motion video, product photography, styling, lighting and brand story images and will culminate in product shots set up and taken by attendees.

Designed for SMEs, Meet The Experts: Food and Drink Marketing and Communications on 7th November will focus on how to cut through and get brands noticed in a crowded market with experienced speakers from RAW PR, Denhams Digital and Salt Media.

Continuing the November events, Introduction to Auditing: SALSA Scheme Focus on 14th November is a free workshop hosted by Jacqui Slatter, Development Manager with SALSA Scheme, and Rachel Goff from The Food and Drink Forum. Using a business case study, the session will highlight requirements for food certification and advise on preparing for an audit as well as looking at the SALSA Scheme, options for following a food safety system and moving into retail or wholesale. Also joining them will be Osama Rashed, founder of gelato brand Mochi Bros, which recently achieved SALSA certification.

Becky Hale from Food WorksSW said, “We have such a fantastic series of events and guest speakers coming up this autumn at The Food WorksSW. From business and branding advice to visual content and food certification, each session will offer expert guidance and insights from a wide range of experienced professionals.”

From now until the end of 2024, the centre will be offering a range of webinars and in-person events to growing food and drink brands. Businesses can sign up for their newsletter to be one of the first to know about events. 

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, less than 30 minutes from Bristol, and is close to Junction 21 of the M5 motorway. It has state-of-the-art facilities including five product development kitchens which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products - prices start from just £96.90 per day (inc VAT).

Technical support packages are also now available. A team of food industry experts, based at the centre, provide technical support to businesses navigating their way through a range of food disciplines – from new product development, and quality assurance hygiene, to food safety and efficiency. The team helps food and drink businesses produce a safe product in an efficient way. 

In addition, The Food WorksSW offers readily accessible meeting spaces, including fully equipped conference rooms, and a business lounge for hire. The meeting rooms, business lounge and coffee shop are open to all businesses and offers space to utilise for networking, meetings or as an alternative workspace, with free secure WiFi and parking.

For more information on how The Food WorksSW can help you and your business, visit foodworks-sw.co.uk, or to stay up-to-date follow @foodworks_sw on Instagram, Facebook and Twitter. A range of case studies can be found on the website and on The Food WorksSW YouTube.

https://www.foodworks-sw.co.uk.