Friday 7 October 2022
That's Christmas: UKs top Plant-Based Cake Brand Launches Luxury Chr...
That's Christmas: UKs top Plant-Based Cake Brand Launches Luxury Chr...: Award-winning and fully vegan and gluten-free cake brand Positive Bakes has launched its most comprehensive range of Christmas hampers since...
Thursday 6 October 2022
That's Christmas: Make your Christmas a Devon Hampshire Christmas
That's Christmas: Make your Christmas a Devon Hampshire Christmas: Filled with delicious produce sourced from the West Country's finest artisan suppliers, Devon Hampers has a fantastic choice of Christma...
That's Christmas: Preparing the Ultimate Butter Board for Christmas
That's Christmas: Preparing the Ultimate Butter Board for Christmas: This is something I wasn't aware of, and I'd liked to thank Trewithen Dairy for bringing this to my attention. What am I talking ab...
Fight Local Hunger With Made in Hackney's First Ever Veg Dash Fundraiser
The 'dash' aims to raise £20,000 to provide 10,000 meals this winter for households struggling to afford nourishing food during the cost of living crisis.
Billed as a fun, family friendly event - participants 'dash' to ten different fruit and veg themed stops and take fruity photographic evidence.
It's an accessible event. Participants can run, walk, roll or even jump on to public transport dressed in their veggie finest to complete the route!
The school encourage everyone to get involved (it's not too late to sign up) but if you're feeling more couch potato than runner bean, you can support by making a donation and, if you snap a two footed aubergine on your block next week tag on socials using #VEGDASH to share MIH's fruity antics.
Want to fight hunger and see a bunch of fruit and veg dashing through Hackney? Yes! Support their dashers by making a donation Veg Dash donation page.
Want to join the fun as a solo dasher or with a team? There's still time - and incredible prizes to be won for best fruit and veg costumes, the team that fundraises the most and funniest selfies!
To sign up visit the Made In Hackney website madeinhackney.org.
Kabuto Noodles Launches 'Tastebud Tingling' and 'Indulgent' Fusions Range
The Indian Masala inspired pot combines the crunch of cauliflower, cream of coconut for a touch of indulgence, and a coriander kick with a sprinkling of lentils.
The new flavours have been created for adventurous-yet-convenient lunches at work, or to add in additional ingredients for a flavourful dinner at home, and the ultimate easy fakeaway Friday. The consumer just needs to fill the pot with boiling water and wait 3-4 minutes for their meal. (Isn't that simple cookery for all?)
A recent reformulation of the entire Kabuto Noodles range to a 100% Vegetarian, non-HFSS ingredient list aimed to recruit the more health-conscious customer to the instant noodle category. Kwoklyn Wan, TV Chef and Author, recently worked with the Kabuto Team to create a series of recipes with the pots, turning them into wholesome home-cooked style meals
Founder Crispin Busk says: “The UK are huge lovers of noodles and they want convenience with quality, and we want our new Fusion's range to appeal to adventurous foodies.
"Kabuto's mission is to offer customers the most premium, planet-friendly pots possible, bursting with all-natural ingredients. We've taken a foray into Fusions as we believe this to be the future of flavour, and we want to explore new and exciting ways to push for category growth in an already exciting sector."
Crispin went on to say: "The launch comes just as we are celebrating our recent B Corp certification. We've always aimed to be leaders in the competitive world of instant noodles, both in taste as well as environmentally, and now we've proved quality instant noodles needn't cost the earth.”
The SKUs RRP is £1.85 for 65g.Sainsbury's, Ocado and Amazon
Founded in 2010, the company now employs a team of 7 in Bristol and has sold over 23 million pots to date, and launched in the US in 2019 under the brand name Kusari.
For more information visit https://www.kabutonoodles.com.
That's Christmas: A Trewly Cornish Christmas by Trewithen Dairy
That's Christmas: A Trewly Cornish Christmas by Trewithen Dairy: Those great folks at Cornwall's Trewithen Dairy has created a collection of recipes for the festive period, with each dish featuring a u...
Opt for Boo Chi Kombucha for a tasty Sober October
This delicious, slightly effervescent soft drink is low in sugar and naturally contains probiotics and healthy organic acids. It's a modern mixer, full of goodness and low in calories; serve it neat, add some garnish or mix it up with mint, lime or whatever you fancy.
Boo Chi Kombucha is available online at www.boochi.co.uk where you can order bottles of your favourite flavours, or order your own kombucha-making kit so that you can brew your own forever supply at home. You'll learn all about SCOBY, an incredible living organism that is full of all the good things our bodies need everyday.
Try Boo Chi Kombucha's favourite Mocktails that will add zing to your step, and zest to your day during Sober October
Boojito - fresh mint kombucha with fresh limes and mint
Ginger Thistle - fresh ginger kombucha with limes and ginger
Strawberry Kooler - fresh strawberry kombucha with a sprig of fresh mint
Boo Chi Kombucha is:
Certified Organic & Vegan
Rich in Beneficial Probiotics
High in Antioxidants
Aids Digestion
Boosts Immunity
Never Pasteurised
Authentic Small Batch Brew
Naturally Low in Sugar
Very Low in Calories
Vegan
And the ever evolving living organism known as the SCOBY (symbiotic culture of bacteria and yeast) allows home brewers to create a sustainable lifetime supply of kombucha.
SCOBY is a by product of Kombucha brewing and can also create a multitude of products.
Nourishing Face Mask
Vegan Leather
Probiotic Gummies
Plant Food
Dog treats
Live bandage
Boo Chi Kombucha's flavours
Original to balance the ultimate mixer. A perfect balance of both sweet and sour it has a light apple taste, is extremely refreshing and will leave you wanting more. You can add anything you want to this Kombucha, slices of ginger, fresh or dried fruits, sparkling water, it's a hugely versatile flavour and product.
Korean Ginseng to boost the perfect alcohol alternative. Infused with this immune boosting spice, rich in earthy undertones, enhancing the original Kombucha flavour. This powerful plant root has energising properties and can help restore vitality.
Strawberry to replenish the most refreshing their strawberry Kombucha is packed with vitamin C, fibre, antioxidants, and more. Strawberries have been known to protect your heart, increase HDL (good) cholesterol, lower your blood pressure and it's simply delicious.
Fresh Ginger to reignite perfect morning boost. Reignite your day with their fiery fresh ginger. This spicy and aromatic wake up call will keep your gut fuelled with natural plant based goodness.
Turmeric to brighten. Infused with this powerful herb, rich in flavour and bursting with antioxidants, mildly aromatic with scents of ginger, orange and a touch of black pepper to activate.
Fresh Mint to revive. Infused with this calming and soothing super herb fresh mint cuts through the acidity of the Kombucha to give a slightly sweet, bright, extremely refreshing taste. This beautiful leaf is high in antioxidants, soothing and calming on the stomach.
Find out more about Boo Chi by visiting the website, where you'll also learn about founder Eaoifa Forward's own fascinating journey from actress to owner of Boo Chi, via a yoga retreat in Sri Lanka. It's an uplifting and inspiring story!
Learn more or purchase at https://www.boochi.co.uk.
That's Christmas: Heavenly Devon-Baked Flapjacks Delivered to Your D...
That's Christmas: Heavenly Devon-Baked Flapjacks Delivered to Your D...: Carol Myott and Sally Jenkin, founders Flapjacks are the best ever treats, and perfect for polishing off a festive Christmas meal, or even s...
Trick or Treat the Taste Buds With Double Dutch Halloween Cocktails
Led by twin founders, Raissa and Joyce de Haas, Double Dutch is the perfect pair to any event, or sister serve to any spirit.
A favourite amongst bartenders, their drinks take inspiration from the world of natural flavours, and are double the fun with unique, bold and unexpected flavour pairings, made with high quality ingredients and no artificial flavouring, colours or preservatives.
To try the Double Dutch range, but also try some of the spookiest cocktail recipes, turn your hand to these easy to make cocktails perfect for celebrating Halloween…
The full range of Double Dutch flavours are available via the Double Dutch website, with some of the brand's mixers available at Waitrose or Ocado as well being available to purchase via Amazon.
DOUBLE DUTCH FRANKENSTEIN
INGREDIENTS
25ml White Rum
Squeeze of lime
10ml cherry syrup
Double Dutch Cranberry & Ginger
Ice
Garnish: Lychee and Blackberries or Blueberries
Props: Skewer
METHOD
Fill your glass with ice.
Pour the white rum and add a squeeze of lime over the top and stir.
Top with Double Dutch Cranberry & Ginger
Take two lychees and soak delicately in cherry syrup.
Next, stuff the lychees with blackberries or blueberries and serve on a skewer for a bloody eyeball look.
Pour the remaining Cherry Syrup slowly over the ice in your glass for the blood effect.
DOUBLE DUTCH PUMPKIN UP
INGREDIENTS
50ml Vodka (or non-alcoholic Vodka)
10ml Lemon Juice
15ml Pumpkin Syrup
Double Dutch Indian Tonic Water
Garnish - Whipped Cream, Cacao Nibbles or Mini Dark Chocolate Buttons OR Pumpkin-Shpaed Carved Orange Peel
METHOD
Mix your vodka (or non-alcoholic vodka alternative), lemon juice, and pumpkin syrup together in a glass.
Top up with Double Dutch Indian Tonic Water.
For the garnish, add a layer of whipped cream sprayed into a swirl.
Next, add two cacao nibbles or mini dark chocolate buttons for the eyes.
Alternatively, add a pumpkin shape carved orange peel.
DOUBLE DUTCH DEVIL'S WISH
INGREDIENTS
25ml Gin
25ml Campari
20ml Clear Apple Juice
Double Dutch Pomegranate & Basil
Garnish: Two chillies and black pepper
METHOD
Add the Gin, Campari and Clear Apple Juice into a martini-style glass.
Next, top up with Double Dutch Pomegranate & Basil.
Garnish with two chilli horns on each side of the rim and sprinkle black pepper on top.
DOUBLE DUTCH LA MUERTE
INGREDIENTS
25ml Tequila
15ml Blackberry Liqueur or Syrup
Double Dutch Cucumber & Watermelon
Garnish: Blackberries and Strawberries OR Liquorice sweets + a Striped Straw
METHOD
Scoop a handful of Ice into a highball glass.
Next, add the tequila and blackberry liqueur or syrup.
Top up with Double Dutch Cucumber & Watermelon.
Garnish with blackberry and strawberry on a skewer or opt for liquorice sweets on a skewer with a matching striped straw for the full effect.
That's Christmas: Get in the Festive Spirit This Winter With Double ...
That's Christmas: Get in the Festive Spirit This Winter With Double ...: As we move ever more quickly into the Festive season and get ready for those colder winter nights, it's time to spice up our go to cockt...
Afternoon Tea at The Quorn Country Hotel to support local Charity
This session is being run by Emma Soos who is a Registered Nurse and founder of The Women’s Health Clinic (TWHC), and the medical aesthetic arm Silvery Blue. She also runs clinical sessions at the Leicester Clinic in Thurmaston.
TWHC is a nurse led women’s health clinic chain with 10 sites in the UK and 1 in Europe, it is run by nurses with a wide variety of skills ranging from Midwifery, gynaecology, sexual health, aesthetics, menopause and more
Emma has a background in Urology, lasers and aesthetics and also undertook her palliative care course as part of her work at Leicester General.
LOROS is a special charity to many of us herself included and provides excellent palliative and respite care, and for this reason the cost of attending is £20 per person, reduced to £10 per person if you book multiple tickets and bring along a friend.
All proceeds will be donated directly to LOROS.
There are up to 50 places available. Feel free to share with friend’s who may wish to come along too.
The aim of the session is to have a relaxed afternoon tea, with sweet and savoury snacks and drinks provided by our kind hosts at The Quorn country hotel in Quorn. During the session we will be inviting ladies to discuss any women’s health, menopause and aesthetics questions they wish to cover in a friendly atmosphere with our experts.
We will be covering the services the clinic provides and hopefully it will demonstrate that the issues you wish to speak about may be common amongst the group, and enable you to learn what the current NICE clinical guidelines are relating to women’s health and all other adjuvant therapies that are available.
There will be a prize draw during the session and unique special offers from the clinic and our hosts and discount vouchers should anybody be interested in treatments from TWHC as well as coming to the Hotel to enjoy their delicious high quality meals and drinks in the future!
https://thewomenshealth.clinic/
(Image courtesy of Saz Spratt and Pixabay)
That's Christmas: Just in time for Christmas! Double Dutch New Pink ...
That's Christmas: Just in time for Christmas! Double Dutch New Pink ...: Double Dutch, the skilled, expert producers of award-winning premium tonics and mixers, have announced that its new Pink Grapefruit soda is ...
Wednesday 5 October 2022
Institute of Brewing & Distilling Reinforces its Board with Two Trustees and new Treasurer
The Institute of Brewing & Distilling (IBD) is thrilled to announce changes to its Board of Trustees following the 18th Annual General Meeting held recently.
This complements the IBD’s desire to create a more diverse and global team with the skills to drive its strategic priorities.
IBD members have voted overwhelmingly in favour of electing Raphaël Grisoni and David Cook as new Trustees, and Will Calvert as Honorary Treasurer, taking over from Nigel Fitch who has overseen the IBD’s financial responsibilities since 2016.
These changes also come with the re-election of Bhavya Mandanna as President of the IBD for her second year and Megan Sheehy as Deputy President for her first term, after holding this role temporarily.
The Board of Trustees collectively encompass a wealth of knowledge and specialisation in both technical and commercial facets of the industry and demonstrates the global reach of the IBD.
From Australia, Megan Sheehy, General Manager, Classification at Grains Australia, brings expertise in malting and brewing, and leadership experience in running charitable organisations.
Raphaël Grisoni, newly appointed General Manager for Remy Cointreau Canada, has commercial experience in Scotch whisky and champagne and led Mount Gay Distillery in Barbados for 14 years as the Managing Director.
This industry experience is complemented by the technical and academic knowledge of David Cook, AB InBev Professor of Brewing Science at the University of Nottingham and liveryman of the Worshipful Company of Brewers.
David has been involved in the IBD examinations program since 2007. He provides expertise on modern educational standards that will enable the IBD to develop its value proposition and support the IBD Chartership endeavours.
Will Calvert, Managing Director, and co-founder of Windsor & Eton Brewery is a Fellow of the Chartered Institute of Management Accountants. He combines a technical brewing background and network across the mainstream and craft sectors with broader senior financial and operations management experience.
The other Trustees on the IBD Board are Steve Price, Honorary Associate Professor at University of Nottingham, Sandra Stelma, Process Capacity Agility and Futures Manager at Diageo, and David Smith, Brewing Consultant.
“This is an exciting period of change for the IBD, and it is a privilege to be a part of it. Whilst we respect and learn from our heritage and traditions, we endeavour to stay relevant in an ever-changing and competitive world. With a Board bringing in strong skills, industry-wide experience at a global scale and diversity of thought we are energised to achieve industry leadership and action on our strategic ambitions.
"I would like to thank past Trustees for their time and commitment to the IBD, and welcome new Trustees to join us in the pursuit of our charitable purpose of excellence in professional education and development”, said Bhavya Mandanna, President of the IBD.
“In an ever-changing world, the IBD Board of Trustees’ priority is to deliver our strategic vision of providing the gold standard in technical education to professionals in brewing, distilling and related industries.
"With a clear focus on delivering high-performance outcomes for both professionals and their businesses, our Trustees are committed to continually elevating our high standards in education and development, while engaging and connecting professionals and organisations to share experiences and respond to global industry challenges collectively, and effectively”, said Douglas Murray, Interim Chief Executive Officer of the IBD.
That's Christmas: Mince Pie Bundt Cake
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That's Christmas: New Vegetarian Box - Quicke's Letterbox Range
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BBQ on a Budget
Watching the pennies doesn’t mean you should have to sacrifice flavour in your food.
Traditionally, comfort food is the stuff we all crave when we need a pick me up - the generous bowl food that warms us with a hearty hug. Slow heat, simple ingredients, cheaper cuts and soily veg, plus a little extra cooking time can transform ingredients into something new and infinitely more delicious.
BBQ is the best way to transform humble food into something magical. Well-insulated Kamado Joe ceramic grills are kings of low’n’slow cooking - perfect for those tougher cuts of meat that have the fat and fibres to melt down over a long period of time.
Ben Forte’s top tips for BBQ on a budget
Go for thighs over breast - when it comes to chicken, that is. A whole chicken goes further still - you can always freeze the epic smokey stock in ice-cube trays and use them later to whack flavour into sauces and soups.
Fillets are out, hanger is in. Look for chuck, flank, brisket and leg - all beef cuts that need a little extra love but worth it for the deeper flavour.
Buy bone in cuts, remove them yourself if you wish.
Cheap charcoal is a false economy. Buy the good stuff and you’ll never look back. Kamado Joe Big Block Charcoal is exactly that - large chunks that will take a long time to break down. A handful will cook for at least 10 hours - and see you through a second cook.
When using all-natural lumpwood charcoal you don’t have to wait until your charcoal turns white before cooking on it - that’s an old wives tale. If there’s heat coming off the charcoal, you can use it.
When you’re deciding what to cook, also make a plan for the residual heat of the BBQ. Perhaps a tray of brownies, a quick stew or simply throw in a couple of spuds for the best baked potatoes you’ve ever tasted.
Make epic left-overs. Finely chop up any red meat / sausages for an incredible ragu or chilli that can blip away in the residual heat for hours. If you’ve made pizza, the remaining dough can be turned into focaccia or a loaf of bread.
Good slow food takes a while to reveal itself, so make enough so you can eat today, tomorrow and later on in the week.
BBQ doesn’t just have to be about the Desperate Dan sized cuts. Good quality mince has never gone out of fashion. It's ideal for burgers, koftes and cottage pies. It stores neatly in the freezer and makes food go further round for all!
What are Kamado Joe's?
Kamado Joe's red ceramic grills is an ever-expanding range of the world's best grills, tools and accessories. Building on the success of their classic kamado, they have developed new sizes and advances that have inspired both grillers and competition within the ceramic grill market.
Kamado Joe sparked a revolution with the kamado category's first-ever slide-out ash drawer, the game changing 'divide and conquer' flexible cooking system, they pioneered a truly airtight grilling chamber with a fiberglass gasket and stainless steel latch, complete with a breakthrough piston-assisted articulating dome hinge.
Kamado Joes start at RRP £499 for Kamado Joe Junior.
You can learn about them and purchase them here:- https://uk.kamadojoe.com.
Incidentally, we feel that a Kamado Joe would make an excellent purchase for Christmas. Just imagine using your Kamado Joe at Christmas, BBQing some turkey meat? Yum!
Tuesday 4 October 2022
New report: the impact of lab-based vs food-based imagery on consumer perception of cultured meat
The way cultured meat is portrayed in the media can have a large influence on consumer acceptance and perception of the new food, a report out this week from food awareness organisation, ProVeg International, shows.
The report, called "The role of images in consumer perceptions of cultured meat", is based on a survey conducted by Proveg of 750 people in the UK and looks into consumer attitudes and understanding of cultured meat, based on exposure to different images.
The report also provides clear recommendations to brands and media alike on presenting cellular agriculture products to the public.
Key findings in the report:
There is a strong likelihood of trying and purchasing cultured meat in the UK, regardless of the image presented. 62% of respondents who were shown lab-based images and 62% of respondents who were shown food-based images said that they were likely or very likely to try cultured meat.
Food-based pictures of cultured meat led to more positive sentiments compared to lab-based images. When presented with food-based images of cultured meat, 54% of respondents agreed or strongly agreed that cultured meat is nutritious and 47% of respondents agreed or strongly agreed that cultured meat is tasty. By comparison, when presented with lab-based images of cultured meat, only 51% thought cultured meat was nutritious and only 35.5% of people thought it would be tasty.
In line with previous research, the ProVeg survey indicates that a majority of respondents have a poor understanding of cultured meat. 57% of the 750 participants surveyed showed no understanding at all of cultured meat, while 15% had an incorrect understanding of the term, for example stating that it was “plant-based”
“Consumers frequently see lab-based images associated with cultured meat across different media. However, the existing photos tagged as cultured or lab-grown meat on stock photo sites are usually images of conventionally produced meat placed in petri dishes. We encourage journalists and companies to use pictures of final products that give the public a more accurate idea of what cultured meat looks like.” Mathilde Alexandre, Cell-Ag Project Coordinator, said.
Download the ‘The role of imagery in consumer perceptions of cultured meat’ report here https://tinyurl.com/mu2tfucf.
In addition to this report, ProVeg has put together a communication guide to provide an understanding of who the potential consumers of cultured meat are and which communication strategies have the potential to lead to greater acceptance. The data contained in the report will help companies more effectively target their audience as and when cultured meat receives regulatory approval in the major markets across the world. So far, only Singapore has approved a cultured meat product for the open market.
The report, called “Communicating about cultured meat - a definitive industry guide”, can also be downloaded here https://tinyurl.com/4ajba7w4.
Register for the webinar explaining the results of the reports followed by a panel discussion with David Kay, Communication Director at Upside Foods, Nick Lin-Hi, Professor of Business and Ethics at the University of Vechta, and Mathilde Alexandre, Senior Project Manager at ProVeg International.
You’ll come away from this webinar with a better view of early adopters of cultured meat, the impact of imagery on consumer attitudes towards cultured meat, and strategies to increase acceptance levels.
Date & Time: 13 October 2022, 6 pm - 7 pm CET
That's Christmas: Magical Mulled Wine Jam Trifle
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That's Christmas: Some more Christmas goodies from That's Christmas!
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That's Christmas: Get in the Christmas Spirit With New Gift Sets fro...
That's Christmas: Get in the Christmas Spirit With New Gift Sets fro...: Top award-winning distillery In The Welsh Wind has launched its first series of gift sets in time for Christmas 2022, featuring its prized g...
Devon's Finest Celebrate at the Food Drink Devon Awards
Over 330 individuals from the county's finest food and drink producers, hospitality and catering businesses and speciality retail establishments celebrated in fine style at the esteemed awards' ceremony, held at prestigious Crowne Plaza Plymouth with its breath-taking views overlooking Plymouth Sound.
The ceremony was hosted by Tony Hawks, the Devon-based singer, song writer, comedian, film maker, author and food lover who regularly appears on BBC Radio Four panel shows 'Have I Got News For You', 'Just A Minute' and 'I'm Sorry I Haven't A Clue'.
Launched at, and in partnership with, the Met Office to celebrate sustainability and shine a light on businesses going that extra mile in their endeavours to be environmentally friendly, Food Drink Devon's new 'Sustainability Pioneer Award' received a staggering 27 entries in its first year.
'Hospitality Sustainability Pioneer' was awarded to ethical organic pub, The Bull Inn, Totnes owned by Geetie Singh-Watson, with carbon neutral dairy farm, Langage Farm near Smithaleigh who are famed for their delicious dairy products, named 'Producer Sustainability Pioneer'.
Elly Wentworth, head chef at The Angel, Dartmouth and contestant on the BBC's Great British Menu was the first winner of Food Drink Devon's 'Chef of the Year' award. The award acknowledges the explosion of talented chefs in the region who have been driving innovation, championing local produce and producing exceptional quality food.
After sampling Elly's creations, judges' described her as 'a truly exceptional talent producing immaculate, attractive and cleverly presented dishes, all cooked to perfection'.
Competition was fierce in the 'Taste of Devon Product Awards' with a staggering 270 product entries, resulting for the first time in the awards' history, the prestigious 'Product of the Year' category having to be split into 'Food Product of the Year' and 'Drink Product of the Year'.
The 'Food Product of the Year' accolade went to Granny Gothards for their Strawberries & Cream ice cream. Utopian Brewing fought off stiff competition to claim 'Drink Product of the year' for their Doppelbock strong larger.
From the 270 product entries, all of which were blind-tasted by independent judges, 10 really impressed achieving a stunning faultless score of 100% and a 'Platinum' award. Deserving producers and their products were Andrew King Chocolates and their Signature Eighteen, Blakewell Smokehouse for their Devon Hot Smoked Salmon, Bell & Loxton for their Cold Pressed Rapeseed Oil, Butter Bike Co's Honey Roast Peanut Butter, Chocella and their Out of this World, Ilfracombe Chocolate Emporium's Three C's Bar, Salcombe Dairy and their luxurious Evening Star Hot Chocolate, WILD Gelato and their Plant-Based Chocolate gelato as well as Granny Gothards and Utopian Brewing for both of their 'Product of the Year'. Products in the 'Taste of Devon Product Awards' achieving a score of 90-99% were awarded 'Gold' awards of which there were 112, with a further 83 obtaining 'Silver' awards for scoring 85-89%.
This year's highly prestigious 'Best Fine Dining Restaurant' award was presented to Twenty Seven in Kingsbridge, commenting on Jamie Rogers' restaurant, judges said 'the whole dining experience was truly exceptional' and 'a destination restaurant with standout dishes that seriously impressed'. The 'Best Restaurant' award went to Plymouth's exceptional The Fig Tree @36 with judges' 'loving the buzzy atmosphere and delicious food in the intimate restaurant'. The Tors, in Belstone near Okehampton, was the proud winner of the 'Best Pub' category with judges commending them for their 'appetising food and happy, helpful and pleasant staff'.
For the second consecutive year Lynmouth Bay Cafe took home the accolade for 'Best Café', judges raved about the 'delicious food, scrumptious cakes and very friendly staff who went the extra mile'. Serving delicious homemade pizzas from their converted vintage horse box, The Pizza Garden in Exmouth was the successful winner of 'Best Takeaway' with judges particularly commending their Neapolitan pizza.
In the 'Retail Awards' 'Best Online Retailer' went to Bratton Clovelly's Eversfield Organic, with judges highly rating the overall experience and describing the packaging and service as 'exceptional'. The Kitchen @25, Crediton triumphed in the 'Best Retailer' category, impressing judges with their 'range of Devon produce and knowledgeable and friendly staff'.
A special thank you goes to the sponsors of the awards Partners&, Bays Brewery, Caterfood, M&B Edible Oils,
Westcountry Fruit Sales, Bishop Fleming, Impact Design & Marketing, Vale Labels, Stephens Scown, inkREADible Labels, Hedgerow Print and official media partner Taste Buds.
The evening's canapés and three-course dinner were created by Food Drink Devon board director and Master Chef of Great Britain, Peter Gorton and Ted Ruewell, head chef of Crowne Plaza Plymouth. The menu featured fabulous local produce from members and food and drink sponsors including Bays Brewery, Salcombe Gin, New London Light, Luscombe Drinks, Sandridge Barton, Lyme Bay Winery, Veyseys Butchers, Stone's Honey, Crab Shed Salcombe, Ebb Tides, Blakewell Smokehouse, Sharpham Cheese, Aune Valley Meat, Granny Gothards, The Curator Coffee Roasters, Devonia Spring Water, Salcombe Dairy and Westcountry Fruit Sales.
Commenting on the awards, the Chair of Food Drink Devon, Greg Parsons, said: “Covering food production, preparation, retailing, cooking and service, the Food Drink Devon Awards honour businesses demonstrating a consistent commitment to quality, sustainability, provenance, excellent customer service and support for their local communities and other local businesses. Myself and the board of directors wish to congratulate all of this year's deserved winners and shortlisted entrants.”
Every year judging for the awards is undertaken by a panel of independent and unbiased experts including a number of celebrity names from within he region. All results and winners are verified by an independent adjudicator, with entrants receiving the important chance to benefit from invaluable feedback provided by the panel.
Food Drink Devon is committed to increasing the county's profile, both nationally and internationally and represents a membership of Devon's leading food and drink producers, speciality retailers, hospitality and catering businesses.
Through working with like-minded businesses, together they showcase Devon as a county where the use of fantastic quality, seasonal and local produce is standard. The organisation and its members share a commitment to enjoy, inspire and discover more about food and drink. Look out for their green heart logo which is carried by over 350 producers and businesses all across the county of Devon.
For more information on Food Drink Devon visit fooddrinkdevon.co.uk and follow @FoodDrinkDevon on Twitter, Facebook, Instagram and LinkedIn. A full list of all the winners can be found at www.fooddrinkdevon.co.uk/awards.
And who are the winners of the Food Drink Devon 2022 Awards?
Producer Award Winners
'Food Product of the Year' - Granny Gothards Strawberries & Cream Artisan Ice Cream (Willand)
'Drink Product of the Year' - Utopian Brewing Doppelbock (Crediton)
'Platinum Producers Awards'
Andrew King Chocolates (North Tawton) - Signature Eighteen
Bell & Loxton (Kingsbridge) - Cold Pressed Rapeseed Oil
Blakewell Smokehouse (Barnstaple) - Devon Hot Smoked Salmon
Butter Bike Co (Exeter) - Honey Roast Peanut Butter
Chocella (Brixham) - Out of this World
Granny Gothards Artisan Ice Cream (Willand) - Strawberries & Cream Artisan Ice Cream
Ilfracombe Chocolate Emporium (Ilfracombe) - Three C's Bar
Salcombe Dairy (Salcombe) - Evening Star Hot Chocolate
Utopian Brewing (Crediton) - Doppelbock
WILD Gelato (Torquay) - Plant-Based Chocolate
Hospitality Award Winners
Chef of the Year - Elly Wentworth, The Angel (Dartmouth)
Best Fine Dining Restaurant - Twenty Seven (Kingsbridge)
Best Restaurant - The Fig Tree @36 (Plymouth)
Best Pub - The Tors (Belstone, Okehampton)
Best Café - Lynmouth Bay Café (Lynmouth)
Best Takeaway - The Pizza Garden (Exmouth)
Retail Award Winners
Best Retailer - The Kitchen @25 (Crediton)
Best Online Retailer - Eversfield Organic (Bratton Clovelly)
Sustainability Pioneer Award
Producer - Langage Farm (Smithaleigh, Plymouth)
Hospitality - The Bull Inn (Totnes)
For further information or photography, please contact:
As we are heading towards the Christmas and New Year period, we are sure that these producers and venues will likely to be super busy so if you want to put in a Christmas order or two, may we suggest that you act sooner rather than later?
And if you are a retailer or food and drink provider may we suggest you consider putting in Christmas orders from Food Drink Devon suppliers to make sure your customers and guests are well served this Christmas?
New Executive Head Chef & Á La Carte Menu at Formby Hall Golf Resort & Spa
Why? Because their recently appointed Executive Head Chef Paul Feery, has carefully designed a new à la carte menu with Head Chef Graham Alley and his team of staff.
Available at the resort's Fairway Grill Restaurant, Paul and his people present a menu of seasonal, modern British classics with an exciting twist.
You'll be able to expect popular favourites such as beef fillet with peppercorn sauce, plus some modern fusion dishes like monkfish tail with katsu curry sauce, sweet potato and onion bhaji.
To start your meal, a selection of tasty appetizers are sure to whet the appetite; try bocconcini mozzarella with red chilli, olive oil and baby basil, or paprika and chilli squid with lime and coriander.
Eight delicious starters await with a little something for everyone in your party, including the inventive creation of the full chef brigade; sesame seeded cheddar croquettes with a red chili jam. It's joined by Persian spiced lamb koftas with mint salsa, pan-fried scallops with cauliflower and raisin vinaigrette and a classic asparagus, poached egg and hollandaise sauce.
A selection of meat, seafood and vegetarian dishes are available for your main course including the restaurant's signature grill with a stand-out chateaubriand for two and a menu of premium British and Argentinian steak cuts, sauce accompaniments and sides.
Seasonal mains include Paul's signature scallion encrusted cod loin with braised chili, garlic bok choy and mango salsa, and a fresh twist on bone-in chicken supreme, served with parmentier potato, wild mushroom, and leek fricassee with a red wine jus. Vegetarians and meat-eaters alike will absolutely adore the Sicilian braised aubergine ragu with rigatoni, salted ricotta and baby basil, all finished off with a dusting of parmesan cheese.
Sweet tooth? You'll be spoiled for choice! Warm chocolate brownie, freshly baked to order is set to be an instant crowd pleaser, accompanied with a compote of raspberries and raspberry sorbet for a touch of sharpness.
Guests can also indulge in a twist on the traditional Bakewell, with a roasted plum and almond Bakewell tart served with vanilla bean ice cream.
Paul Feery, the new Executive Head Chef says, “We're all really very proud of our new menu. It's been a collective effort with input and ideas coming from the whole team. The dishes are classical yet contemporary, and we use modern techniques for a fresh twist which we feel sure will surprise and delight our guests.”
Paul adds, “Where possible, we use sustainable and locally produced products from growers, artisans, butchers, fishmongers and other suppliers in the Northwest region We'll refresh our menu seasonally, but you'll continue to see our most popular dishes throughout the entire year.”
Paul heads up the F&B operation at Formby Hall with Graham Alley, who is the Head Chef, running the kitchen and brigade day-to-day. Paul was previously Individual Restaurants' Opening Head Chef, for restaurants including Piccolino and Restaurant Bar & Grill in Liverpool. He was formerly Group Executive Chef for the New Moon Company and Executive Head Chef at Liverpool's Radisson Blu.
The contemporary design of The Fairway Grill Restaurant & Bar has a relaxed yet sophisticated atmosphere overlooking the tranquility of the golf course. It is open for breakfast, afternoon tea and dinner for residential guests and visitors alike. To book, go online or call reservations on +44 (0)1704 875 699. The full menu can be found here https://www.formbyhallgolfresort.co.uk/food-drink/restaurant.
You'll find them here Formby Hall Golf Resort & Spa, Southport Old Road, Formby, Southport L37 0AB.
And don't forget to book a table and perhaps a hotel room for their extra special and very indulgent Christmas and New Year menus.
Monday 3 October 2022
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Taste East Devon Food Festival Hailed a Tasty Success
For the second year running, thousands of people flocked to East Devon to savour gastronomic delights from the region.
Taste East Devon was designed to shake up the traditional food festival model with venues opening their own doors so guests can see where the magic really happens.
With hands-on food adventures, guests are invited backstage to see what it's really like to make the beer, mill flour and harvest seaweed, while enjoying tasting experiences right on the farm or vineyard.
The 16-day event offered a mouth-watering array of attractions including a theatrical lunch cooked by fire and smoke chef, Luke Vandore-Mackay at High Grange, a vegan lunch and conservation event amongst the donkeys at the Donkey Sanctuary, a lunch with Hugh Fearnley-Whittingstall at River Cottage and a chance to taste hundreds of the region's finest artisan food and drink producers.
The sun shone brightly at Party at THE PIG-at Combe, which brought the festival to a close. The manor house and gardens came alive when hundreds of guests flocked for live music, demonstrations and food stalls.
Festival chair, Ruud Jansen Venneboer said: “This year has been a sparkling success. We're already looking ahead to next year and we'll continue to challenge ourselves. With such high-calibre food and drink leaders in this area, we're looking to throw more educational events. We're taking all feedback on-board to gain fresh perspective for next year's festival.”
For more information, visit Tasteeastdevon.co.uk or visit @tasteeastdevon.
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Friday 30 September 2022
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Energy efficiency experts give top five tips for cutting household winter energy bills
Experts have given their top five tips for saving fuel this winter, urging billpayers 'not to be fooled' into cranking up heating and hot water after the 1 October price cap freeze.
Over 270 domestic energy assessors were asked how billpayers could cut their energy bills, set to average £2,500 per year – doubled since October 2021.
From 800 recommendations, installing loft insulation, programming the thermostat correctly and limiting hot water waste came out on top, followed by switching from traditional to LED lightbulbs and getting rid of draughts. These could save billpayers up to £782 annually depending on a home's age, energy efficiency and occupant number.
Stuart Fairlie, managing director of Elmhurst Energy – the UK's leading accreditation scheme for home energy assessors – said: "The new energy price cap average of £2,500 still means a bill at least double the cost of 2021. Billpayers shouldn't be fooled by the freeze into wasting energy, as they will still pay for the energy they use, meaning their bill could be significantly higher, especially if they live in a bigger, older home or have a larger family.
"Many of the most effective measures are free. One of the best energy-saving tips is simply to get to grips with your thermostat and programme it correctly, using a consistent temperature – one for day, one for night. Dropping by just one degree can slash 10 per cent off a bill."
The top five tips from Elmhurst's members – domestic energy assessors (DEA) who determine a home's energy performance certificate (EPC) rating from A to G – are:
1. Install loft insulation
Loft insulation costs vary by material, starting from £5/m2 for blanket insulation at the 270mm required depth – or £150 to £285 for an average mid-terrace.
Saving: Up to £330 a year
2. Use a programmable thermostat – at a consistent temperature
DEAs recommend setting to 15-16 degrees at night and 18-20 degrees during the day, depending on activity levels.
Saving: £127 minimum per year per degree
3. Don't waste hot water
Set the hot water thermostat to around 60 degrees, switch from bath to shower, boil kettles using only the water needed and use dishwashers and washing machines when full.
Saving: Around £100 per year
4. Make the LED switch
Every 75-watt incandescent bulb replaced with an LED can save around £10 a year, based on 503.5 hours' average per year – the amount for a typical kitchen or lounge.
Saving: £100 per 10 bulbs switched to LED
5. Block out draughts
For doors, use draught excluders, cover keyholes, use letterbox flaps or brushes and fit brush, foam or wiper strips around to fill gaps. Use strips for windows and a chimney draught excluder for unused fireplaces.
Saving: £125 per year
DEA Faye Handfield, an accredited Elmhurst member and managing director of Oldro EPC Ltd., said: "This winter will be challenging for homeowners and tenants, so it's important to make the best use of heat created at home. One of the cheapest and easiest way to bring down costs and increase energy efficiency is to block out drafts through windows and doors and put up thick curtains to avoid losing heat."
Find a DEA: https://www.elmhurstenergy.co.uk/find-an-assessor.
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It's Sake month in London Restaurants until 20th November (Update)
Chefs across our capital city have created an array of delicious seafood-based dishes as part of the Sake Seafood Sensations campaign. Their carefully crafted menus aim to showcase the compatibility of different styles of Sake with a wide range of international cuisines. These will include contemporary British, Mediterranean and Fusion styles, plus modern Japanese.
An eclectic range of London establishments are planning on being involved. These will include three 5-star hotel restaurants, a floating barge restaurant/bar and a 75-year-old delicatessen.
All have worked closely with a WSET qualified Sake expert and a UK-based Sake distributor to develop their tailored menus and select a range of Sake to perfectly complement their dishes, allowing both the ingredients and flavours to really shine through.
Sake is an especially good match for seafood dishes due to its high umami factor and low levels of iron and low acidity.
Some of the specially created pairings that have been developed by restaurants involved in the campaign to highlight this Sake-seafood compatibility include:
Mediterranean rice with cuttlefish, red prawns, seabream and seafood stock, paired with Yauemon 'Silent Forest' Junmai Ginjō
Classic fish and chips (haddock, chunky chips, pea purée, tartare sauce, chargrilled lemon), paired with Dewazakura Izumi Judan Ginjo Sake
Chilean sea bass with shiso salsa, paired with CEL–24 Junmai Ginjo
Smoked salmon served with a toasted bagel, cream cheese and pickles, paired with Nishinoseki Classic
Sake expert Christine Parkinson, who has been supporting a number of the restaurants with their Sake-pairing menus, says: “Most people don't realise how versatile sake is, and how delicious it can be with all types of cuisines. It has an umami component that always brings out the harmony of flavours in food.
“I think people will possibly be surprised when they try some of the pairings, especially with seafood dishes if they haven't ever thought to try sake with these before. I'm particularly pleased we've such a wide range of restaurants involved, with seafood dishes in lots of different styles. It's going to be a real eye-opener!”
Further restaurants are still being confirmed but at this time participating restaurants include:
8 at The Londoner
Akira
Aqua Kyoto
Arros QD
Engawa
Four Seasons Hotel London at Ten Trinity Square, Mei Ume
Inamo, Covent Garden
Inamo, Soho
InterContinental London Park Lane, The Wellington Lounge
London Shell Co. Prince Regent
London Shell Co. The Grand Duchess
Moto
My Neighbours the Dumplings, Clapton
My Neighbours the Dumplings, Victoria Park
Panzer's
People's Wine
Plume
Wagtail
More details, including the full list of bars and restaurants taking part, will be updated on the SquareMeal restaurant review and booking website (https://www.squaremeal.co.uk/restaurants/promotions/sake-and-seafood-pairing_10282) and on the forthcoming Sake Seafood Sensations site (https://sake-jfoodo.jetro.go.jp/uk/sensations) which will also include a brief guide to the different styles and categories of Sake. In addition, updates can be found on Instagram at @sake_sensations and using #SakeSeafoodSensations.
Sake has been brewed in Japan for in excess of two millennia.
Unlike wine, where much of its quality is decided in the vineyard, the most important factor in making Sake is in the technical production process used in the brewery.
Today's brewers are merging tradition and innovation to create high quality, versatile Sakes that come in a range of styles and flavours, and that complement virtually any seafood dish.
UPDATE: We have just been informed that the promotion has proved so popular that they have extended it until 20th November.
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Bug Liz! Organic September Petition to Save Nature Reaches 30,000 Signatures
On behalf of nature, the Organic Trade Board (OTB) launched the petition requesting the Prime Minister commits to protecting wildlife in any new policies. And represents the UK at the vitally important UN Biodiversity Conference (COP15) in December.
Not only are insects an integral part of a balanced ecosystem, providing food for other animals and recycling nutrients, they also play a key role in our global food system. One in three mouthfuls of food depends on pollinators and without pollinators we would not have potatoes, strawberries, tomatoes, coffee, chocolate or cotton.
Nature's keyworkers also held a miniature protest standing up for their insect rights at an organic farm in the North East this month. Armed with miniature placards, they gathered at Bays Leap organic farm near Newcastle to show if wildlife such as bees, earthworms and ladybirds had a voice they would want all farming to be organic to help keep the delicate ecosystem in balance.
Cristina Dimetto, General Manager of the Organic Trade Board (OTB), said: “Organic farming works with nature, not against it, encouraging natural predators like ladybirds and pollinators like bees and butterflies rather than spraying harmful pesticides.
"As a result, on average, plant, insect and bird life is 50% more abundant on organic farms. There are up to seven times more wild bees in organic grain fields. So if nature did have a voice, we believe it would opt for organic.
“If pesticides were substituted for more sustainable farming practices (such as organic), this could slow or reverse the decline in insects. The hope is even tiny insect-sized steps can make a big difference when it comes to keeping nature's crucial keyworkers thriving.”
For more information visit www.GoOrganicUK.com and to sign the petition head to https://www.change.org/NatureProtest.
Readers of That's Food and Drink will recall that we ran an Organic September feature which actually ends today, the last day of September.
Thursday 29 September 2022
Making Delicious Recipes for International Real Vanilla Day with LittlePod
From the farmers and the communities who protect and nurture the fragile ecosystems on the equatorial belt, to the professional chefs, home cooks and bakers who use real vanilla in their creations.
So Why Use LittlePod?
LittlePod was the first provider of real Vanilla to commission a squeezy tube for its Natural Vanilla Paste to make real vanilla as convenient as possible to use, while helping to conserve this extraordinary crop.
Founder of International Real Vanilla Day and the MD of LittlePod, Janet Sawyer MBE BEM, is one utterly amazing woman!
Janet is on a very important mission to save the vanilla pod from the very real threat of extinction. With 97% of vanillin used in the west being artificial, the vanilla pod was at risk of being lost within just one generation.
Most vanilla is grown in Madagascar, which puts it at a high-risk due to environmental factors like storms, droughts, etc.
Having won a Queen's Award for Sustainable Development, Little Pod also produce vanilla pods from their own collaborative orchard which is in Indonesia.
They encouraged the Indonesian government to restart their vanilla industry again by planting vanilla vines for reforestation in peat bog areas that were unfortunately made barren from palm oil planting.
LittlePod's products are a vehicle to allow the company to work on community projects in Madagascar and Indonesia, supporting farmers and families in these areas.
LittlePod Natural Vanilla Paste 100ml is vegan, kosher and gluten free, available from littlepod.co.uk. RRP £15
So, how can you use LittlePod Real Vanilla? Here are some recipes:-
Peter Gorton's Honey Mousse With Port Jelly and Fresh Strawberries
Ingredients
Mousse
4 large eggs yolks
100g castor sugar
320 ml milk
50g honey
1 tbsp LittlePod natural vanilla paste
2 ½ gelatine leaves
250 ml double cream, whipped to stiff peaks
Port Jelly
90 ml port
90 sugar syrup
2 gelatine leaves
2 tsp LittlePod pure chocolate extract (optional)
Sugar Syrup
90ml water
80g sugar
Boil until dissolved and set aside to cool, refrigerate when cold
Method
Honey Mousse
Bring the milk to a simmering point in a saucepan.
Whisk the egg yolks and castor sugar in a bowl until pale and frothy, then add the honey, vanilla paste and slowly whisk in the warm milk.
Stand the bowl over a bain-marie and gently cook, whisking continuously until the mixture coats the back of a spoon.
Soften the gelatine leaves in a little cold water, wring out the excess water and stir the gelatine into the custard until dissolved.
Pass the custard through a fine sieve into a clean bowl and cool over ice in the refrigerator.
When the custard is almost set (about an hour) fold in the whipped cream.
To Make The Jelly
Bring the port and sugar syrup and pure chocolate extract up to the boil in a saucepan.
Soften the gelatine leaves in a little water and wring out the excess water and stir the gelatine into the hot liquid until dissolved.
Pass the jelly through a fine sieve into a bowl and allow to cool but not set.
To Assemble
Spoon the mousse into the desired ring moulds leaving a gap at the top for the port jelly.
Refrigerate until set (about 45 minutes) and pour the jelly on top of the mousse.
Refrigerate until set (about 1 hour).
To Serve
Suspend the moulds in hot water for 10 seconds then carefully turn out onto shortbread biscuit in the middle of the plate.
Place a few strawberries on top of the honey mousse and drizzle a little honey over the top. Delicious!!
Cooking Tip
Peter Gorton - You can use raspberries or figs instead of strawberries if you prefer.
Peter Gorton's Twice Baked Goats Cheese & Vanilla Soufflés
Ingredients:
Soufflés:
80g butter
60g plain flour
350ml warm milk
75g goats cheese
1 tbsp LittlePod natural vanilla paste
1 tbsp freshly grated parmesan.
2 tbsp freshly chopped parsley or chives.
3 egg yolks
Salt and pepper
4 egg whites
250ml double cream
Tomato Vinaigrette:
2 shallots
2 cloves garlic – minced
6 tbsp olive oil
1 tbsp good quality balsamic vinegar
150mls dry white wine
2 tbsp fresh lemon juice
1 tbsp LittlePod natural vanilla paste
125ml passata
Salt and freshly ground pepper
4 tbsp softened butter (optional)
Method:
The Souffle:
Pre-heat the oven to 180ºc.
Melt 2 oz of butter and grease 6 – 8 ramekin moulds.
Melt the remaining butter in a saucepan, stir in the flour and cook over a medium heat, stirring for 2 minutes.
Add the warmed milk and vanilla paste little by little until the mixture is a smooth white sauce and the flour has cooked out. Remove from the heat.
Mash the goats' cheese until soft then add to the sauce with the parmesan and fresh herbs. Cool for 5 minutes. Fold the egg yolks in thoroughly and taste for seasoning.
Beat egg whites until ribbon stage and fold quickly and lightly into the cheese mixture. Divide the mixture between greased ramekins and smooth the surface of each.
Place in a baking dish and pour in hot water to come two-thirds up the sides.
Bake for 18-20 minutes until firm to the touch and well puffed.
Remove the soufflés from the oven. (they will deflate and look wrinkled).
Allow to rest for a minute then gently ease them out of their moulds.
Place on a plate and cover with cling film.
When you are ready to serve place soufflés in a buttered ovenproof shallow dish.
Pour the double cream equally over the top of the souffles.
Sprinkle with extra parmesan and return to the oven for 12-15 minutes fan-assisted oven 200c until the soufflés are puffed and golden brown.
Tomato Vinaigrette:
Place the shallots, garlic and olive oil into a small saucepan over a low heat for 2 minutes, stirring occasionally.
Add the vanilla paste, white wine. Increase the heat, cook and reduce by half.
Add the tomato passata, lemon juice, salt and pepper.
Bring the mixture to the boil and remove from the heat.
Slowly whisk in the softened butter and a tablespoon of good quality balsamic vinegar
Peter Gorton's Poached Pears In Filo Pastry, Filled With Amaretti, And A Caramel Coffee Sauce
Ingredients
Poaching Liquid:
700ml water
225ml red wine
115g granulated sugar
2 whole cloves
1 cinnamon stick
2 LittlePod natural vanilla pods, seeds scraped out
Amaretti Filling:
125g amaretti biscuits, crushed
(mix all the ingredients below to form a firm paste)
125g ground almonds
4 teaspoons sugar
4 teaspoons butter
Pastry:
450g package of filo pastry de-frosted in the refrigerator overnight
225ml melted unsalted butter
Caramel Sauce:
250g double cream (& a little extra cream to thin the sauce)
250g sugar
150ml water
1 tbsp LittlePod natural vanilla paste
1 tbsp LittlePod organic coffee extract
Method
Pre-heat oven 200°c/gas 6
Choose firm pears that still have their stems attached.
Peel the skin off with a vegetable peeler and cut a thin slice off the bottom to create a flat surface so that the pears will stand upright during poaching.
Combine the poaching ingredients together, bring to the boil and simmer for 10 minutes, remove from the heat and add the pears, return to the boil and then simmer for 10 minutes.
Remove the pears from the liquid so they don't continue to cook. When they have cooled completely, core the pears from the bottom & fill them with the amaretti filling, dry any excess liquid from the pears.
To prepare the pastry:
Allow 3 sheets of filo per pear.
Brush each sheet with melted butter, layering them on top of the next sheet, place 1 pear in the centre of each pastry square and pull the four corners up towards the top and pinch around the stem leaving as much stem exposed as possible.
Bake the pears until golden brown, while the pears are baking prepare the caramel sauce.
Caramel Sauce:
Bring the water and sugar to the boil and boil until a nice golden brown
Remove from the heat and add half of the cream and allow for the sauce to combine to a smooth texture
Add the rest of the cream, the vanilla paste and coffee extract, return to the heat and allow the sauce to reduce to the desired consistency.
Presentation:
Place pears in the centre of six plates and pour the caramel sauce around the pear, serve with an ice-cream of your choice or clotted cream.
Cooking Tip
Peter Gorton - The pears can be prepared up to three days in advance. When adding the cream to the caramel be very careful as the mixture tends to splatter.
(Editor: I think these recipes will be ideal for your Christmas festivities. Maybe an addition or as an alternative to the more traditional Christmas Pudding, perhaps?)
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Wednesday 28 September 2022
UK's Leading Cheese company Launches New “Nightmarish” Halloween Cheese
Ilchester®, which has delicious ranges of both dairy and plant-based cheeses, has got together with Morrisons to introduce Nightmare on Market Street, a cheddar cheese blended with smoky chipotle and chilli jam.
It's a delicious taste sensation for food lovers who appreciate a Smokey Chipotle and Chilli flavour profile with a tasty cheddar cheese.
The smoky chipotle and chilli ingredients give the cheese a nice smokey, spicy flavour to complement the mild and mellow flavour of the Ilchester cheddar, which makes it the ideal cheese with “heat” for Halloween.
Best used to make some delicious Halloween party food, perhaps smokey Chipotle Chilli Witches Fingers Cheese Straws and Smokey Chipotle Chilli Stuffed Spooky Peppers.
Add some smokey flavour and heat and crumble on top of jacket potatoes, mac 'n' cheese and fries. Or just slice onto hot dogs or burgers and give the whole family a Halloween (trick or) treat.
Talking about Ilchester's new Halloween launch, Lisa Harrison, Marketing Manager at Ilchester, said: “We know how popular cheddar cheese with a little bit of mild spicy, smokey flavour is, which is why we have chosen the smoky chipotle with chilli jam, which is the perfect “ghoulish” complementary ingredients to our Ilchester cheddar for this Halloween.
“Previous cheeses we have launched in the autumn and winter season that have a bit of “heat” have proven to be really popular and we are hoping Nightmare on Market Street will be a great new seasonal cheese for foodies who are hosting their very own Halloween parties this October.”
Ilchester's Nightmare on Market will be available at all Morrisons deli counters across the country from 10 October and will RRP at £1.30 for 100g.
That's Food and Drink says: "I know where I will be on October tenth!"
Incidentally Market Street is a feature in every Morrisons store in the country and harks back to time when, in 1899 William Morrison opened his market stall in Bradford Market selling eggs and butter.
To learn about the history of Morrisons please visit https://www.morrisons-corporate.com/about-us/company-history/
Ilchester Cheese was launched in 1962 their website is at https://www.ilchester.co.uk.
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Gosnells Opens Mead Bar on Bermondsey Mead Mile
Says Tom Gosnell: “So many people are popping by to see what it's all about, and we are excited to be able to offer them such a wide range of flavours from 0% to 12% abv.
The bar will provide a thought-provoking showcase and hopefully encourage guests to sample one of head brewer Will Grubelnik's iterations of the world's oldest alcoholic drink, mead. Our meads are solely based on honey and water fermented to show the brilliance of the honeybee and its flowers.”
“The new bar has opened just in time for the London Marathon on Sunday 2nd October. The race passes through Bermondsey, so what better way for guests to reinvigorate all the senses than by visiting the Bermondsey Mead Mile, surrounded by a cornucopia of amazing brewers?”
The Gosnells Mead Bar's draught selection is led by its new dry Wildflower Mead (4% abv) which is drawn from the nectar of 45 species of flowers, bushes and trees. It is gluten-free and sparkling, with no added sulphites, made from a brew using 100% honey and with zero added sugar.
Gosnells Wildflower Mead is already available in Portobello pubs in London, Laines pubs, Brewdog pubs and independents.
It is also available in smartly presented yellow 440ml cans.
The Mead bar will serve seven other meads on tap including Raspberry Wildflower 5.4%, Sweet Cherry 8% and a cloudy Mojito Mead at 5.5%. There will also be 75cl bottles of Gosnells 5.5% Classic and of Gosnells 12% Vintages, dating back to 2019. A range of 4% canned meads including Sour, pink Hibiscus and Hopped will also be available,
Gosnells Mead bar is at 72 Enid Street, London SE16 3RA
Opening times:
Mondays/Tuesdays: Closed
Wednesday - Friday: 4:00PM to 11:30PM
Saturday: 12:00PM to 11:30PM
Sunday: 12:00PM to 11:00PM
To check them out to to buy by mail please visit https://www.gosnells.co.uk.
We think it's time to put in your orders to Gosnells for Christmas for your Christmas drinks bar and also for different and interesting Christmas gifts, too.
Cheese of the Month - October - Sharpham Cheese Camembert
When heated, Sharpham Camembert becomes yielding, oozing and perfect for dipping.
Sharpham Camembert is a unique combination of traditional Normandy methods and their very own singular South Devon terroir. It was created to celebrate the cheese dairy's 40th anniversary in 2021. It's inspired by the French classic, but is very much its own cheese.
This delicious cheese has recently been awarded a best cheese at the prestigious Devon County Show and an 'outstanding' two Great Taste stars awards, a rating that less than 10% of entrants receive. Great Taste judges said “This pretty little cheese has a sensational creamy texture that delivers a long, delicate richness and the most alluring wisp of straw. The rind is fully flavoured and paste utterly unctuous. Delicious!”
Sharpham Camembert costs £6.50 for 280g and is available from www.sharphamcheese.co.uk
That's Food and Drink and That's Christmas says:- "It's our opinion that Sharpham Camembert will be absolutely ideal for your Christmas cheese board. Plus the other Sharpham cheeses, too!"
Here's a nice recipe that you can try with Sharpham Camembert:-
Savoury Camembert and Caramelised Onion Bread and Butter Pudding
Serves 4 - 1hr prep/cook time
Ingredients
1 loaf of bread – stale is fine, sliced
100g salted butter, softened, plus extra for greasing
2 garlic cloves, grated
Small bunch of parsley, roughly chopped
1 Sharpham Cheese Camembert
200ml whole milk
2 eggs
50g Cornish clotted cream
1 tsp mustard
Salt
Pepper
Caramelised onions
50g butter
A glug of olive oil
3 red onions, thinly sliced
2 tbsp red wine vinegar
Method
Heat the butter and olive oil over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
Stir the grated garlic into the softened butter, parsley and pepper until thoroughly combined.
Spread the garlic butter over the bread on both sides. Slice the bread into triangles, don't worry about removing the crusts as you might a sweet bread and butter pudding.
Slice the Camembert into thick, oozy slices, if using. Otherwise, grate your cheese.
Grease a baking dish and arrange a layer of bread in the bottom. Spoon over a layer of caramelised onions and cheese. Repeat with bread, onions and cheese until it's all used up.
Whisk the milk, eggs, clotted cream and mustard, before seasoning with salt and pepper. Pour over the bread it's all soaked up.
If you have the time, allow to stand for a little while so the bread soaks up the mixture.
Preheat oven to 180c. Bake for 25 minutes until bubbling and golden on top.
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Hugh Fearnley-Whittingstall and His Team Explain What Organic Means to River Cottage
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| Hugh Fearnley-Whittingstall |
Their farm carries organic certification accredited by the Soil Association and is managed under Countryside and Environmental Stewardship; schemes run by Natural England.
Their schemes help land managers tend to and look after natural habitats and biodiversity, in co-operation with food production. River Cottage grows high-quality organic fruit and vegetables, all year round, on 1.5 acres of the farm which provides a wide
variety of produce for their kitchen.
It's no secret Hugh Fearnley-Whittingstall is a champion of organic agriculture and it's something that's been ingrained into River Cottage for many years.
“Organic is really vital to us here at River Cottage, it's how we raise our livestock, how we grow all of our produce and it's at the heart of all our cooking and teaching.
"We love to show people how to cook and eat sustainably and affordably whilst using organic produce. We're also incredibly proud of our growing range of delicious organic products.” said Hugh.
Provenance is something River Cottage chefs are very passionate about and if you attend one of their cookery courses, you'll learn where your ingredients come from and something about why they believe eating seasonally and sustainably is not only important but also tastes better, too.
“Organic food is so important, not only because of the environmental positives but also because the flavours are so much better! Growing organic veg and rearing organic meat also gives me the peace of mind that we're leaving the soil healthy for future generations to farm.” said Gelf Alderson, Culinary Director.
He went on to say: “Organic fruit and veg tend to be heritage varieties, as they need to be hardier. Although a little slower growing, I find they aren't only way more interesting, but also tastier, too!”
River Cottage believes growing your own veg has the power to change your life. In these times of intensive farming, with reliance on dangerous and harmful pesticides, having a detrimental effect on our environment, people do need to be more reliant on their own patches of safe soil.
Head Gardener, Adam Crofts added: "I don't see any other way but to grow organically. After all, it's how nature intended.
"Using man-made chemicals and artificial fertilisers on our food is totally unnecessary, and harmful, too.
"It's destroying our collective health, plus stripping our lands and nature of biodiversity. The only winners are the big agricultural companies, who have made people believe this is the only way and have become reliant on them.
"Sadly it's all about money for them. It's vital to remember people used to grow food just fine before the invention of these petroleum-based products. The question shouldn't be 'Why do you grow organically?' but, rather 'Why wouldn't you grow organically?'”
The River Cottage gardening courses teach people the importance of looking after soil health and provide students with lots of other organic tips and tricks, encouraging them to start growing organic veg at home.
Those who want to learn about organic and truly immerse themselves in the world of organic growing and cooking can book one of the experiences at River Cottage HQ.
Those who want to try some of the River Cottage produce can drop by the new Kitchen & Store which is located a stone's throw from the River Cottage Farmhouse (aka River Cottage HQ). Open 9am-5pm, seven days a week, with breakfast served 9am-11.30am and lunch served 12pm-3pm, the casual, dog-friendly space is the perfect spot to drop by - on foot, bike or by car - for a bite to eat and enjoy incredible views from the large outdoor terrace or light and airy interior. The adjoining store offers visitors the chance to shop River Cottage products and books.
To keep up to date with the latest River Cottage news, visit www.rivercottage.net, find Hugh and the team on Instagram (rivercottagehq), Facebook (rivercottagehq), Twitter (@rivercottage), Pinterest (rivercottagehq) and YouTube (River Cottage).
Halloween Spicy Belly Pork and Squid Burger
Ben Forte, barbecue master at Kamado Joe shares his twist on a surf and turf burger.
Serves 4
Ingredients
4 – 6 pork belly strips
Two whole squid
1 tbsp miso
2 tbsp gochujang paste
6 garlic cloves, grated
1 tbsp honey
4 tbsp soy sauce
Korean spice rub e.g. Angus and Oink
500ml medium sweet cider
1 tbsp Chinese five spice
2 tsp salt
Runny honey, a good drizzle.
12 or so spring onions
2 tbsp sunflower oil (any neutral oil will work)
1tbsp mayonnaise
Brioche buns – (squid ink brioche buns optional)
Method
Mix 1tbsp of the gochujang, Korean rub, miso, garlic, soy and honey over the pork belly strips and set aside in the fridge for 24 hours.
At least an hour before cooking, remove pork from the fridge to come up to temperature.
Prepare your barbecue to 120 – 130c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary.
Pop a lid on the Dutch oven and slow cook for about 5 - 7 hours or until tender and fat is translucent. Set aside.
Add soapstone or cast iron griddle to the barbecue and start bringing the barbecue up to searing temperature of 350°c minimum. Prepare your squid, then coat it in the salt and Chinese five spice.
Toast your brioche buns now and set aside. Mix mayonnaise and the remaining gochujang and spread on the top and bottom of buns.
When your cooking surface is scorching hot rub with your neutral oil. Carefully grill the pork belly strips to give them extra caramelisation and a nice crust. Then throw the squid on to sear quickly for about two minutes – hot and fast.
Now build your burger. Eat immediately, ensuring you spill sauce everywhere!
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