Fudge Kitchen Goes Employee Owned

For almost 40 years Fudge Kitchen has been a trailblazer in the confectionery world, driven by a simple mission, to make the world sweeter; by making nice things, while making things better along the way. 

From their multi-award-winning confectionery to the iconic retail theatre that put them on the map throughout the UK's most popular historic cities, their reputation amongst customers and other confectioners alike is one they're, justifiably, extremely proud of.

In the midst of the Covid-19 pandemic, Fudge Kitchen reaffirmed the three pillars upon which their business is built. Their product, the planet, and the people who made the company what it is today.

With the future and the sustainability of the business kept firmly in mind, MD Sian Holt decided made this year to ensure Fudge Kitchen would be in the best hands to deliver their future mission. As of October 28th, Fudge Kitchen has been an employee-owned business.

Through an Employee Ownership Trust, Fudge Kitchen hopes to ensure that as a purpose-driven business they're able to continue delivering on their mission whilst affording all their staff greater equity in the business.

In Sian's words, “You can't make the best products without exceptional fudge makers, nor deliver amazing customer experiences and service without energised and passionate entertainers with a love of people. 

"And you can't hope to create a better business for the planet without a commitment from a united community. It's thanks to those amazing teams that we are where we are today, and who we look to for the next four decades of innovation.”

Employee ownership is one of the UKs fastest-growing business succession solutions. In fact there are now in excess of 1,000 employee-owned businesses, with the sector more than doubling in the past three years. 

James de le Vingne, who is the CEO of the Employee Ownership Association said: “Businesses that give employees a stake and a say build trust and shared responsibility, uniting leaders and employees behind a common purpose, and leaving businesses in a better position to flex and adapt.”

The fast pace of growth amongst businesses has taken off with the use of the employee ownership trust (EOT), introduced by the government in 2014 to encourage long-term employee ownership, and one in every 20 private company sales is now to an EOT, with Fudge Kitchen joining a network of EOTs in the UK that include Richer Sounds and Go Ape.

As Fudge Kitchen stands on the cusp of their 40th year, this is an exciting time for everyone at Fudge Kitchen and the whole team are looking forward to all the sweet things that are yet to come!

Key Challenges Facing Hospitality Industry to Be Tackled at Leading Virtual Event

Designed to provide invaluable advice and insight for hospitality operators navigating through the challenges of uncertainty and rising costs, Access All Areas will bring together an unrivalled series of contributors talking all things hospitality. 

The event is organised by sector technology specialist Access Hospitality and the first session will welcome Kate Nicholls, CEO of UK Hospitality, and other industry experts to discuss the latest developments and support packages within the industry.

As well as general technology masterclasses, Access All Areas will feature ten hospitality-specific sessions showcasing industry expertise across areas ranging from the expansion of activity-led venues to loyalty programmes, finance and accounting to the advancements in hospitality tech that are driving great guest experiences and streamlining operational costs. Asma Khan, founder and CEO of Darjeeling Express will also host a session on diversity and equality within the hospitality sector.

Henry Seddon, managing director of Access Hospitality, said “Hospitality operators continue to respond positively to the severe challenges they face but there is always something to learn from each other when we share best practice. Access All Areas will combine this advice with the latest advances in technology that bring practical solutions to the challenges faced in increasing sales, reducing costs and looking after the workforce. 

Everyone is welcome to join any – or all – of the Access All Areas sessions free of charge as we present a programme that offers help and advice for working smartly to deliver an exceptional guest experience and build a motivated and productive workforce. If the schedule is not convenient, operators are invited to register and watch on demand at a more suitable time as we want to make the help, advice and discussions as accessible for as many people as possible.”

Access All Areas for hospitality runs online from Tuesday 8th to Friday 18th November 2022 with free registration now open for each session. You can sign up here https://events.theaccessgroup.com/AAA22/home

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Arla foods develops new solution for creating fermented drinks

Arla Foods Ingredients has developed a new solution that allows the creation of fermented drinks that are both clear and high in protein, a valuable and new innovation in the healthy beverage space.

As demonstrated by the continuing popularity of drinks such as kombucha, drinking yoghurts and clear protein drinks, there's a clear and high demand for novel ready-to-drink products. 

Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.

The new solution, based on 100% whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new, innovative ways to give fermented protein beverages an interesting twist. 

This is because it significantly minimises cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives which don't have protein.

Manufacturers can use it with thermophilic cultures for fermented drinks, or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics, meeting a key consumer requirement, and also lactose-free. They can also be produced on a standard yoghurt processing line.

Barbara Jensen, who is the Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. 

"Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer their consumers a new twist on fermented protein beverages, a category that’s already very exciting. 

"With this new solution they can create on-trend beverages that aren't only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”

You can learn more at https://www.arlafoodsingredients.com.

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Squeaky Bean® Brings You A Chargrilled Steak Style Sandwich That’s Better For You And The Planet

Because it's lovingly made With NEW Squeaky Bean® Chargrilled Steak Style Strips!

Few things in life are more satisfying than a steak sandwich, packed with steak slices, sautéed onions, red bell pepper, and garlic, and topped with melty cheese. The gorgeously wonderful combination of crispy bread, savoury fragrant beef and crunchy vegetables and a slightly sweet garlicky sauce. 

Now imagine this beefy sandwich is vegan and the filling contains only a fraction of the saturated fat? It’s now a reality with NEW Chargrilled Steak Style Strips made by Squeaky Bean, the brand that brought popular chargrilled style chicken pieces to supermarket shelves. 

Finally, a satisfying sandwich filler that’s ready to eat straight from the pack, and kinder to you and the planet.

NEW Squeaky Bean Chargrilled Steak Style Strips, 120g, are rolling out nationwide in Sainsbury’s stores nationwide. (RRP £3.00) 

Grab yourself a crusty baguette, or maybe a pita pocket or a wrap, load them with the strips, crunchy vegetables, garlicky sauce and enjoy with chips. 

Squeaky Bean Steak Style Strips are perfectly chargrilled until aromatic with an irresistible charred flavour making it even quicker to get great flavour into any dish.

It's ideal for a quick and easy midweek meal. Just top a salad or stuff a baguette for a tasty and satisfying lunchtime munch. 

And importantly, these slices are high in protein, (25g/100g) low in saturated fat (1.4g/100g) and fortified with B12 and Iron, so helping to make them an easy switch from beef.

The impressive easy to prepare Steak Style Strips offer even more choice for those who are reducing meat, as nearly half (46%) of adults in the UK are seriously looking at reducing their intake of animal products in the future.

Steak Style Strips are joining the entirely vegan Squeaky Bean range which includes ready-to-eat full on flavour Chicken Style Pieces, mind blowing Chargrilled Mini Fillets and tasty Sandwich Slices, featuring the famous NYC Deli Pastrami. 

 Send them a squeak @Squeakybeanveg on Twitter, Facebook Tik Tok or Instagram.

So, what's the Squeaky Bean® vibe? Squeaky Bean® exists to show everyone that plant-based food can be tasty, easy to prepare and something to shout about! 

The entirely vegan range includes ready-to-eat full on flavour Chicken Style Pieces, mind blowing Chargrilled Mini Fillets and tasty Sandwich Slices, featuring the famous NYC Deli Pastrami. 

Squeaky Bean products are available from Tesco, Morrison’s, Sainsbury’s, Waitrose, Ocado and Asda. You can send us a squeak @Squeakybeanveg on Twitter, Facebook Tik Tok or Instagram.

https://www.squeakybean.co.uk.

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World Champion Cheese 2022 Is Announced: Le Gruyère AOP Surchoix

On 2 November 2022, the World Cheese Awards saw a Le Gruyère AOP surchoix, entered by Swiss cheesemaker Vorderfultigen and affineur Gourmino, scoop the highest accolade, World Champion Cheese, at the International Convention Centre Wales, Newport.

The World Champion Cheese rose to the top of the record-breaking (and mouth-watering) 4,434 entries in this year's World Cheese Awards, where the best cheeses from around the whole world went head-to-head at the world's largest cheese-only event. 

The cheeses were scored on aspects such as the appearance of the rind and paste, plus the cheese's aroma, body, and texture, with the majority of points awarded for flavour and mouthfeel.

Dennis Kaser, international marketing manager of Le Gruyère AOP commented on the success, “this is a result that shows the quality behind all these people working together; 1,900 milk producers, 155 cheesemakers and 11 refiners. 

"This collaborative work results in such a high quality cheese style, which is loved by the consumer. I'm so very proud to be representing Le Gruyère. Huge congratulations to cheesemaker Vorderfultigen and affineur Gourmino.”

The Le Gruyère AOP surchoix is a matured cheese made from raw cow's milk which is full-bodied with a slightly crumbly texture.  It was described as a “really perfect handcrafted cheese, smooth in your mouth and melting on your tongue” by the Super Jury member Christian Zuercher from Mifroma. The tense finale unfolded with Gorgonzola Dolce DOP, made by De' Magi from Italy, coming in second place.

The 4,434 international cheeses were sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, removing barriers to entry for many artisan cheese producers. Each were closely examined by the panel of judges, featuring cheesemakers, cheesemongers, buyers, chefs, retailers, and writers, to deem if they were worthy of a Bronze, Silver, Gold, or Super Gold award.

The crowds watched as some of the finest palates in the global cheese community debated the best of the best. Through the judging process, 4,434 became 98 Super Golds and then 16 finalists. These cheeses went on to be re-judged by the International Super Jury, which included Cathy Strange from Whole Foods Market (USA), Patricia Michelson from La Fromagerie (UK), Denis Priimagi from Cheese Kingdom (Ukraine) and Davide Fiori from Luigi Guffanti 1876 (Italy), who put forward their preferred cheeses live on World Cheese TV, which was streamed globally, before crowning this year's World Champion Cheese.

The top 16 includes:

Le Gruyère AOP surchoix, by cheesemaker Vorderfultigen and affineur Gourmino

Gorgonzola Dolce DOP from De' Magi

Grosse Tomme de Bufflonne Cave Jacobine from Prolactine France

lde Fryske from De Fryske 

Tomme de chèvre Cave Jacobine from Prolactine France

PATA DE MULO CURADO LOS PAYUELOS from Quesería Artesanal Los Payuelos

Greensward from Murray's Cheese 

Devon Blue from Ticklemore Cheese 

Spenwood from Village Maid Cheese

Grosse Tomme de chèvre Cave Rousseau from Prolactine France

Sinodun Hill from Norton and Yarrow Cheese

Gorwydd Caerphilly from Trethowan's Dairy Ltd 

Großer Deichkäse 12 Monate from Rohmilchkäserei Backensholz GmbH & Co. KG

MA-TRU' Pecorino Amatriciano from F.LLI PETRUCCI SRL 

L'Ambra di Talamello from Rocca Toscana Formaggi S.R.L.

Gentenaer from Little Cheese Farm 

Lesley Griffiths who is the Rural Affairs Minister of the Welsh Government, Principal Global Partner of the World Cheese Awards, says: “I'm so proud that Wales has hosted the world's biggest cheese awards.

“This really is the 'World Cup of Cheese' and a celebration of excellence in cheese making from around the globe.

“In addition to the exceptional cheesemakers, we have welcomed 250 experts from 38 different countries to judge and a Super Jury of 16 judges to select the coveted World Champion Cheese.

“It has also been great to see the strong Welsh presence at the awards who have been able to showcase their high quality products. A huge congratulations to all of the winners and everyone competing this year.”

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, comments: “What a finale. This year's World Cheese Awards has been a huge success and Wales has been the perfect canvas for this colourful event. We've seen more entries than ever before and it's great to see such a range of styles and regions represented. 

To crown Le Gruyère AOP surchoix as this year's World Champion Cheese is so well deserved. The judges in the room today, our cheese experts from all over the world, were clearly blown away by the quality of the cheese and dedication shown by all the cheesemakers.

“I'd like to thank our judges, sponsors and partners, particularly the Welsh Government, for all their continued support and for helping this year's awards to be bigger and better than ever before, giving the global cheese community a day of well-earned celebration.”

This year's World Cheese Awards was the 34th edition and has seen more entries than ever before with a record-breaking 4,434 cheeses submitted from 42 countries and 900 companies from around the globe (10.9% UK based, 89.1% international). 

The cheeses included increased entries from Canada, Argentina, Slovenia and Israel, whilst India followed its first entry in 2021 with several more this year and the Ukraine saw a huge increase in entries after the World Cheese Awards was moved to Wales from its original 2022 location of Kyiv.  Well-established cheesemaking nations such as France, Italy, Spain, and the United Kingdom were well represented by both returning and new entrants, with a notable increase in Swiss entries.

All entries were judged in a single day, as 250 experts from 38 different nations studied their appearance, texture, aroma, and flavour. Bronze, Silver, Gold, and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year's top 16 cheeses and this year's World Champion Cheese. 

Keep up to date on socials: @guildoffinefood #WorldCheeseAwards

For more information, visit: https://gff.co.uk.

The World Cheese Awards is organised by the Guild of Fine Food. 

The Principal Global Partner of this year's competition is the Welsh Government, and the judging took place at the International Convention Centre Wales (ICCW).  

The World Cheese Awards 2022 main sponsors are Barber's, The Fine Cheese Co., Le Gruyère AOP, MENY, Parmigiano Reggiano, Hâute Fromagerie and the US Dairy Export Council. 

The World Cheese Awards 2022 trophy sponsors are Agri Expo, Ardis Group, Atalanta Plaza, Forever Cheese, Japanese Council, Lacteo Network, Specialist Cheesemakers Association, Rennet & Rind, Rupp AG, Somerdale, and Snowdonia Cheese Company. 

The World Cheese Awards 2022 supporters are Academy of Cheese, Good Cheese magazine, Horgans, Peter Green Chilled, Rowcliffe, and White Lake Cheese. 

Judges work in teams of two to three, identifying any cheeses worthy of a Bronze, Silver, Gold, or Super Gold award. They assess the look, feel, smell and taste of each entry, scoring aspects such as the appearance of the rind and paste, as well as the cheese's aroma, body, and texture, with the majority of points awarded for flavour and mouthfeel.

Each team then nominates one exceptional cheese as the Super Gold from their table. These cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who each select a cheese to champion in the final round of judging. The Super Jury, representing all four corners of the globe, then debates the final 16 in front of a live audience, before choosing the World Champion Cheese live on WCA TV, which is streamed globally on gff.co.uk/wca.

To see other top award winners and the full set of results, please visit: www.worldcheeseawards.com

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Tesco turns the clock back in its bakery and customers are loving it!

Tesco stores are rewinding the clock back to the days of traditional bakeries by removing plastic from a number of its most popular items and selling loose loaves of bread.    

This will result in the annual removal of 33 million pieces of plastic from loaves of bread and doughnuts, and reduce the plastic used to pack breakfast pastries by over 120 tonnes each year.   

Nearly 25 of the supermarket’s in-store bakery bread lines are now being sold loose, although customers can request a paper bag should they need one. 

Doughnuts will now be sold in a fully recyclable paper bag with a glassine window.

And in a move that will dramatically cut the amount of plastic used, croissants and pain au chocolat will switch from plastic trays to a traditional recyclable paper bag with a small plastic window.

Both the pastries and doughnuts will be hand-packed in store into bags that are structurally strong with a flat base, to ensure they still get home in perfect condition.   

Tesco Group Quality Director Sarah Bradbury said: “Many of our customers remember the days when bakeries used much less plastic and we want to go further and faster in removing plastic whenever # alternatives are available."

She went on to add: “We’re thrilled we've been able to make this move across our in-store bakeries, as part of our plans to reduce plastic usage, but without compromising on freshness and quality.” 

Catherine David, Director Collaboration and Change of Climate Action NGO, WRAP said: “It’s great to learn about further moves by Tesco, a founding member of The UK Plastics Pact, to remove unnecessary packaging and tackle plastic waste.

“We must continue to go further, particularly to remove soft plastics like bags and wrappers which is too frequently used needlessly.

“Initiatives by Tesco like the removal of pointless plastic around multi-packs, while ensuring shoppers aren't short-changed, is a win-win for its customers and also for the environment. Let’s keep this momentum going.”

This move comes as part of Tesco’s 4Rs packaging strategy to tackle the impact of plastic waste. This means Tesco removes plastic where it can, reduces where it can't, looks at ways to reuse more and recycle what's left.    

Finnish oats. They're the new superfoods

Finnish oats, that's Oats from Finland, are the latest, in-demand superfood. With over half a million adults in the UK now vegan, consumers are increasingly turning to oats for plant-based and diary free alternatives. 

Oat milk overtook almond as the world’s plant-based milk of choice in 2021 and the global oat milk market is expected to expand rapidly to a CAGR of around 7% by 2030.

Research from the University of Freiburg, Germany, shows oats have a unique anti-inflammatory antioxidant so they keep cholesterol under control. The EU food safety body the EFSA has also highlighted the benefits of the beta-glucan fibre within oats to prevent sharp rises in blood sugar.

Finnish oats in particular are very high in quality, thanks to the high latitude, midnight suns and arctic cold that they are grown in. 

What does this mean for the oats? They are lighter, lower in shell and large-grained reducing the amount of gluten and increasing their fibre potential. 

Finnish oat production also focuses very heavily on traceability, so the end user can trace back ingredients and packaging materials of a product to the mills or the producers.

Below, we highlight five innovative ready-to-eat or ready-to-prepare Finnish oat-based products, beyond milks, that food retailers should stock to meet rising demand for the health benefits of oats:

1.  The oat-based meatball: When you think of oats, meat might not be the first food that crosses your mind. But oat fibres can be turned into a protein-rich vegan meat alternative. Boltsi oatballs made by the Helsinki-based HKScan, provide a meaty textured product that absorbs flavours and seasonings well and is high in protein, iron and fibre.

2.  Low GI oat rice: Calorie dense white rice has a high glycaemic index which causes the blood sugar level to spike and fall, causing hunger pangs. Made from organic Nordic oat kernels, Fazer Willja’s oat rice is a good meal accompaniment and source of fibre, vitamins, minerals, and antioxidants, without the GI concerns.

3.  Oat’gurt: Oat yogurt contains healthy gut bacteria that helps nourish gut flora and aid digestion. Friendly Viking’s O’gurt is a plant-based alternative to regular yogurt. Made from pure Nordic oats, it is vegan-friendly and 100% gluten-free and comes in family packs and individual portions.

4.  No-potato crisps: Move over potatoes, the next addition to the crisp aisle will be made from oats. The gluten-free, vegan Oikia Oatis are crunchy nibbles made from organic oats are high in fibre and have 40% less fat than potato chips. The classic flavour is gently seasoned oats, but they also have flavours ranging from Jalapeno Ranch to cheesy Italian Vusto.

5.  The ultimate overnight oats: An Instagram, and breakfast sensation, overnight oats are a high protein, no cook approach to morning oatmeal. Helsinki Mills’ dedicated ‘Nordic Oatventure Overnight Oats’ brand is created especially for long soaking and no heating from locally grown Finnish grain with no added sugar. All products are manufactured in a CO2 neutral plant in Helsinki.

Other Finnish ready-to-eat products from oats include dairy alternatives such as fermented oat snacks, oat drinks, coffee creamers and smoothies, oat ice-cream, oat crisps and chips, oat bran and powders, oat-based baby-foods and breads containing up to 100% oats.

To learn more about Finnish oats and the Finnish Oats Association please visit http://www.finnish-oats.fi.

Oats can make a great contribution to the Christmas period as part of main meals, home made mince pies, Christmas cakes, puddings, etc. Oat-based milk and cream are also available and oat based cream is a delicious alternative to dairy or soya cream for use with Christmas pudding or warm mince pies.  

Crosta & Mollica launch plant-based Vegan Pizza, Every Slice is Authentically Italian!

Staying true to their traditional Italian roots, Crosta & Mollica have launched their Vegana Pizza and Pizzetta, an all-natural plant-based alternative for an Italian feast. An ideal addition to Vegetarian November, we at That's Food and Drink believe.

Paying homage to Italian-grown produce, Crosta & Mollica, which simply means ‘crust & crumb’ in Italian, introduce the Vegana Pizza and Pizzetta. From its base to its toppings, the vegan sourdough pizza stays true to its Italian roots, while offering a delicious plant-based alternative for an Italian pizza night-in. 

The pizza can also be purchased Pizzetta-style, offering a smaller-sized portion for a lighter meal, such as a lunchtime snack or a solo dinner.

The Vegana Pizza starts with the Crosta & Mollica signature sourdough base, crafted in traditional Neapolitan style, patiently proved for 24 hours before being fired in a wood oven, on lava stone from Mount Etna in Sicily. 

The base is then covered with delicious tomato sauce, blended with caramelised balsamic onion to provide a delicate sweetness. The pizza is topped by hand, with a sprinkling of lightly grilled mushrooms, IGP Tropea red onions and florets of sweet broccolini. For a final finishing touch, a creamy sauce made from chickpeas, a traditional Italian kitchen staple, is added with rosemary, sea salt and olive oil, taking inspiration from the Ligurian chickpea pancake, Farinata. 

Travelling far and wide across the country in search of the most authentic ingredients, Crosta & Mollica deliver the Vegana pizza, satisfying the Italian taste buds of today’s plant-based eaters. Celebrating fresh quality produce whilst avoiding any artificial ingredients, vegans no longer have to sacrifice their cravings for delicious authentic pizza. Encompassing the Crosta & Mollica Italian culinary spirit within each ingredient, one bite of the Vegana Pizza and you are transported to a local pizzeria in the heart of Italy. Buon appetito!

Where can we buy them? They are available from Ocado and Waitrose at £4.75 for a pack of two.

You can check out their whole range at https://www.crostamollica.com.

November Cheese of the Month and Recipe - Sharpham Brie

November's cheese of the month from Sharpham Dairy is their award-winning brie. Inspired by the soft cheese from Coulommier in France, Sharpham Brie has been handmade to its own recipe for over four decades.

Starter cultures, vegetable rennet and salt are the only additions to fresh milk from their very own Jersey herd. Buttercup yellow in colour, this mould ripened cheese is revered for its silky, creamy texture. 

It has a rich unctuous flavour when young, developing 'mushroomy' notes and a chicory finish as it ages. To ensure this delicious cheese is just right each time, Sharpham Dairy uses a special breathable paper which allows the brie to continue to ripen in the cold store until it's ready to dispatch. 

Enjoy with crusty bread and fruits, charcuterie or even bake with garlic and basil. It pairs perfectly with the light fruitiness of sauvignon blanc and particularly well with Sharpham Estate Selection.

Sharpham Brie costs £6.10 for 300g or and is available from www.sharphamcheese.co.uk

Sharpham Brie and Mushroom Pithivier

Recipe by John Williams and Greendale Farm Shop

www.greendale.com 

Serves 8 

Ingredients

500g Puff Pastry (one with a diameter of 28cm, the other 26cm)

25g Butter

1 large Red Onion, peeled, trimmed and diced finely

Rapeseed Oil

900g Mushrooms (you can mix varieties), chop evenly

4 Garlic cloves, trimmed, peeled and sliced thinly

A small bunch of fresh Thyme, leaves only

110g Walnuts, chopped

50ml Dry Sherry

100ml Single Cream

150g Sharpham Brie, cut into roughly 2cm pieces (leave the rind on)

Plain Flour

1 Egg, beaten

Method

Put a sheet of kitchen roll on a plate, then set a large, shallow pan over a medium heat and add half of the butter. Allow the butter to melt, then turn down the heat, add the onion frying gently for about 10 minutes, or until starting to soften. Put the onion onto the kitchen roll to drain. 

Add a good drizzle of oil to the pan and turn up the heat. Fry the mushrooms for about 10 minutes, until golden, but (because the quantity is so large) it's best to do this in batches; have a large dish or mixing bowl ready to put the cooked batches into, and add a little more oil to the pan each time you start a new batch. When the final batch of mushrooms are cooked, leave them in the pan and reduce the heat slightly. 

Add the remaining butter, garlic, thyme leaves, walnuts, sherry and cream, and continue to cook for another couple of minutes, stirring gently. Tip the mixture into your large dish containing the rest of the cooked mushrooms, then add the drained onions and stir in half of the chopped Brie, giving everything a good mix through. Leave the dish to cool while you prepare the pastry.

Dust your work surface with the plain flour and lightly oil a large baking sheet. 

Take one-third of your pastry block and roll it out to a thickness of about 3mm. Cut out a 26cm-diameter pastry circle (if you can find a plate, tin or dish that's the right size, use it as a template) and put it on the baking sheet.  

Next, take your cooled mushroom mixture and spoon half of it into the middle of the pastry circle, leaving a 2cm border all around the outside edge. 

Pile the remaining Brie on top of the mushrooms, then use the other half of the mushroom mix to create a final layer on top of the Brie; the aim is to create a sort of dome-shaped mound of filling. 

Brush around the pastry border with the beaten egg. Dust your work surface with a little more flour if needed, then roll out the remaining pastry to the same thickness (about 3mm) and cut out another, slightly larger circle, this time with a diameter of 28cm. Lift this disc and lay it over the top of the mushroom filling, smoothing it carefully to maintain the 'dome' shape. 

Press the pastry together firmly all around the outside edge to seal – you can roll the edge up and over a little, if you're concerned the filling may leak. Brush the pastry all over with some of the beaten egg, then put the pithivier in the fridge and let it chill for an hour (minimum – or it can be left it in the fridge until you are ready to cook).

Preheat the oven to 200°C (Gas Mark 6). Remove the pithivier from the fridge and brush over a little more beaten egg. Gently score curving lines from the centre of the pithivier out to the bottom edge (see photo for guide), being careful not to cut through the pastry. 

Put the pithivier into the hot oven and bake for about 35 minutes, or until the pastry has risen and become golden in colour. 

Serve warm, cut into wedges, with plenty of green veg to accompany and perhaps a dollop of good, fruity chutney for a really festive finish! Thus making it ideal for Christmas feasting, we feel!

https://sharphamcheese.co.uk.

Sharpham Dairy Partners With Local Bakery to Launch Their New Crackers

Sharpham Dairy has been increasing its range of products over the last couple of years and has now developed its own crackers working with locally-based Fresh Flour Company from Buckfastleigh. They have been made to complement its growing range of artisan cheeses and chutneys.

The new crackers RRP £3.50 - Rosemary & Sea Salt, and Original Sourdough, will be launched along with two new chutneys - British Bramley apple and local Hunts Wobbler Cider Chutney, and Ploughman's Hunters Elmhirst Ale - at Dartmouth Food Festival on 21st to 23rd October. 

The new crackers are made with heritage wheats, local honey, Devon sea salt and with soft water from Dartmoor. 

Designed by Exeter based Buddy Creative to fit in with the Sharpham family of products, the entire packaging is recyclable, including the clear film bag, which can be compostable.

Full of rustic shards in all shapes and sizes, the new crackers are made with a thriving sourdough starter, adding naturally present good bacteria and a full, complex flavour to the cracker, literally made for cheese! (Sounds utterly delicious!)

Rosemary & Sea Salt Sourdough £3.50 offers an aromatic crunch with bursts of sea salt and pairs perfectly with soft cheeses. Whether they are an addition to the cheese board, crumbled over salads or dunked into hummus, these savoury bites are the perfect portable snack to enjoy throughout the day.

Original Sourdough £3.50 with nutty, earthy notes, the new sourdough crackers are robust enough to stand up to the strongest cheeses - and perfect to nibble on their own. 

Telling us about the new products, Sharpham Dairy's Nicky Parsons says: “Great cheeses need an excellent cracker to complete the bite, so we spent a long time refining the development of these two new products to perfectly complement our range of cheeses. 

"We were determined to collaborate with a local partner and Andy and the Fresh Flour Company have been brilliant to work with. It was really a labour of love! 

“As a B Corp business, we carefully audit all our suppliers to ensure they share our ethos. Fresh Flour Co was the perfect fit for producing our crackers. They pay their farmers fairly, who in turn invest fairly in the soil and biodiversity of the land. They're a lovely local team and also committed to making foods that taste great and benefit people and the planet, so it's been a real meeting of minds.”

Fresh Flour Co founder, Andrew Gilhespy says, “It's so important for us to remake our local food networks; economically, physiologically and psychologically. Teaming up with Sharpham is part of this need, but answers so many other things - high quality, business acumen and friendship.” 

Sharpham Cheese is the UK's first ever cheese dairy to be granted a B Corp certification and has just been named joint winners of the Sustainability Trophy at the Virtual Cheese Awards. Its selection of cheeses are handcrafted with South Devon milk from their own herd of Jersey cows, along with goats and ewe's milk from their West Country neighbours. For more information, visit them at  www.sharphamcheese.co.uk. You can check out the bakery here https://freshflour.co.uk.

We at That's Food and Drink believe that these crackers and Sharpham cheeses will be a major addition to your Christmas cheeseboard!

 

Sharpham Dairy Extends Its Chutney Range With Two New Flavours

Best known for their award-winning soft cheeses, Sharpham Dairy has now launched two new chutneys to extend its selection of ambient retail products.

Popular amongst farm shops and delis customers for their Sharpham Brie and Ticklemore, Sharpham Dairy launched two new chutneys - British Bramley Apple & Hunts Wobbler Cider Chutney, and Ploughman's Hunters Elmhirst Ale - at Dartmouth Food Festival on 21 October with a retail price of £4.50. They are the newest additions to the chutney range, which already includes Red Onion, Rosemary and Thyme Chutney, Caramelised Fig & Sharpham Pinot Noir Marmalade, and Smokey Red Pepper and Tomato Jam. 

Developed with Devon-based Highfield Preserves, who have been making artisan preserves since 1984, this versatile range of chutneys, which are vegetarian, have been designed to pair perfectly with cheese. They also pack a fruity punch for boosting flavour in dishes such as shepherd's pie and stuffing or packing on picnics to accompany cold meats.

British Bramley Apple & Hunts Wobbler Cider Chutney £4.50 - combined with ground spices, and sultanas it's slightly sharp, tangy and lightly spiced. Hunts medium sweet 'Wobbler' cider and tart Bramley apple pairs beautifully with rich, oozy Sharpham Camembert. Try dropping a spoonful on top, before baking until the topping is sticky and the centre is perfectly gooey.

Ploughman's Hunters Elmhirst Ale Chutney £4.50 - a traditional chutney with chunky veg, raisins, dates and a good measure of local ale from Hunters brewery. Naturally, perfectly paired with cheese, or with cold meats and pork pies. 

The couple who inspired the eponymous Hunters Brewery Elmhirst Ale and also Sharpham Elmhirst cheese, Leonard and Dorothy Elmhirst, were pioneering entrepreneurs who founded the Dartington Hall Project nearly 100 years ago. As innovative thinkers, Dartington became a magnet for artists, architects, writers and philosophers and musicians from around the world who brought colour to South Devon. 

Hunters Elmhirst Ale has been commissioned exclusively for Dartington Cider Press at The Shops at Dartington. It's a rich, mellow traditional ale with a good depth of flavour.

Commenting to us on their new chutneys, Sharpham Dairy's Greg Parsons says, “We're delighted to extend our chutney range to perfectly accompany our soft cheeses. 

"We're proud people of Devon and we take every opportunity to showcase our wonderful produce, so it's been a real pleasure to work with Don and the team at Highfield, along with Hunts Cider and Hunters Brewery. This is a special launch that we hope will inspire others to collaborate.”

Don Fraser, who is the MD of Highfield Preserves says, “It's been a pleasure to work with Sharpham on developing their range of chutneys which pair so well with their cheeses. 

"We feel a great sense of pride working with a local company who is respected not only locally but nationally too. We love to support local companies, and our partnership with Sharpham works so well because they have a similar ethos to us in wanting to produce only the best quality products and showcasing local ingredients where possible.”

Sharpham Cheese is the UK's first ever cheese dairy to be granted a B Corp certification and has just been named joint winners of the Sustainability Trophy at the Virtual Cheese Awards. Its selection of cheeses are handcrafted with South Devon milk from their own herd of Jersey cows, along with goats and ewe's milk from their West Country neighbours. For more information, visit www.sharphamcheese.co.uk.

The range is available from sharphamcheese.co.uk, or through Country Cheeses, Quicke's Cheese Shop, Greendale Farm.

We at That's Food and Drink and That's Christmas believe that these products are ideal for your Christmas celebrations. 

 

Seven Retro Arcade Game Cocktails Launched by NQ64

From Mr. Stay Puft to Final Fantarita, NQ64 has put a new focus on nostalgic vibes with the launch of seven new retro arcade game-inspired cocktails, including two made with non-alcoholic ingredients.   

The new menu is modelled on game-themed cocktails, namely Ghost Busters, Super Monkey Ball, Mario, Final Fantasy, The Simpsons, Crash Bandicoot and Driver to be enjoyed while button bashing to victory with your mates.  

Highlights include Lake Springfield (Sour Apple Whiskey) developed by NQ64's bartender in Glasgow, and Mr. Stay Puft (Espresso Martini) which pays homage to the cutest, most delicious baddy of all time from Ghostbusters. 

 A large part of NQ64's team training focuses on developing their bartenders cocktail skills; always striving to develop and create the perfect drinks to accompany arcade games, their latest menu came about through an internal competition that took place at each of NQ64's 9 venues.  Bartenders were given the opportunity to create and develop their own game-inspired drinks before presenting them in the finals at NQ64 Birmingham. The cocktails presented at the competition led to the direction of NQ64's new menu, with the drinks selected having been created directly from the team. 

Their non-alcoholic cocktails to seek out are No Uka Uka and Driver Spritz. 

NQ64's enviable cocktails, craft beer and soft drinks are served in adult-only neon splattered drinking dens filled with retro arcade games and classic consoles. Their signature neon-filled aesthetic provides immersive arcade bar experiences, in its street style aesthetic that sees spray painted artwork cover the walls and ceiling that glow under UV lights.  

NQ64 has venues in Soho, Manchester, Glasgow, Birmingham, Edinburgh, Cardiff and Liverpool. 

Cocktails inspired by the retro arcade games, which will be on offer at each of the venues include: 

Mr Stay Puft: NQ64's version of the Espresso Martini, Mr. Stay Puft has Tiny Rebel Stay Puft in it, so was only right that they commemorated the cutest, most delicious baddy of all time from Ghostbusters.

A Marshmallow Espresso Martini, with Vodka, Espresso, Marshmallow, Chocolate… based, of course, on the iconic Ghostbusters character.  

Super Coco Ball: Everyone loves cereal and videos games eh? Based off the game Super Monkey Ball, this is a Rum based drink with Brandy, Cacao, Banana, Hazelnut, Coco Pop milk blend

Mega Daisy: Based on the Mario series of games, Mega Daisy is what happens to princess Daisy when she eats a mushroom. Lychee and Elderflower Gin spritz with Aperol, Triple Sec, Elderflower, Lychee, Prosecco… based on Daisy from the Mario franchise

Final Fantarita: Based on Final Fantasy... Sour Cherry Margarita topped with Fanta 

Lake Springfield: Simpsons inspired! A Sour Apple Whiskey drink with JD Apple, Midori, Toxic Waste Cordial and Apple [Developed by bartender Robbie who is from Glasgow]

No Uka Uka (non-alcoholic): Non-alcoholic cocktail based on the game Crash Bandicoot. NQ64 already has the Aku Aku (the mask character in the Crash games) so it's only fitting to call this one Uka Uka (Aku Aku's twin brother, who's the total opposite)

Driver Spritz (non-alcoholic): An alcohol-free cocktail with Crodino, Candied Strawberry, Lemon and Soda (great for the designated driver!) based on the game Driver

James Taylor, who has the very enviable job of NQ64 Drinks Development and Training Manager, told That's Food and Drink: “At NQ64 we're always looking for inspiration when it comes to our venues, whether it's through finding new arcade games or developing our bar menus." 

He went on to say: "With drinks being such a huge part of the experience at NQ64, we always like to keep the menu fresh with new and exciting twists on game-inspired cocktails, using fun and unique ingredients that result in a delicious, but different taste.” 

As well as their new drinks menu, NQ64 will also be launching up to four new arcade games across each of their sites this November, adding even more entertainment to their already retro packed arcade bars.  

For Christmas, NQ64 are accepting Christmas party bookings from groups of any size, and drinks and token packages can be ordered in advance https://nq64.co.uk/christmas.

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Salcombe Brewery Co. Launches It's New Chocolate Stout, Maya

Salcombe Brewery Co. is launching Maya (ABV 4.5%), its brand new Chocolate Stout. It will be available from early this month (November) in cans (330ml x 12 for £25.00) from retail outlets, including the brewery shop and online for nationwide delivery from www.salcombebrewery.com.

Head Brewer, Sam Beaman, said: “We are really very excited about this latest addition to our small batch range. 

"For the ancient Maya people, the cacao bean was sacred. They were obsessed with its rich, chocolate taste and believed it was a gift from their gods. This was our inspiration for our new stout which we have infused with organic cacao nibs to add depth and complexity to the stout.”

Maya (4.5% ABV) is a Chocolate Stout, created by adding cacao nibs during the brewing process. The caramel and coffee notes from the malt blend perfectly with the rich chocolate flavour from the cacao nibs, resulting in a smooth chocolate stout. It's a dark, warming beer ideal for these colder autumn and winter nights. It pairs well with braised or spiced meats and rich autumnal stews, but is equally enjoyable on its own. 

Salcombe Brewery's range of beers is available nationwide in pubs and hospitality venues as well as retail outlets and online from www.salcombebrewery.com. It is available to the trade directly and through a number of key wholesalers. For further information on Salcombe Brewery Co. please visit www.salcombebrewery.com follow Salcombe Brewery Co. on Twitter, Facebook and Instagram.  

Maya will be available from early November, in cans (330ml x 12 for £25) from retail outlets, including the brewery shop and online for nationwide delivery from www.salcombebrewery.com.

That's Food and Drink believes that this is an ideal drink for the Christmas period, so do get some cans in for your Christmas festivities! 

Wow! More yummy goodness with a new Blueberry Yoghurt from Bonne Maman

Bonne Maman are introducing their new and utterly delicious new Blueberry yoghurt. 

Made only using utterly fresh whole milk, the creamy and smooth natural yoghurt is served on a delicious and utterly delectable layer of Bonne Maman Blueberry compote. Which is filled with flavour and crammed with lots of juicy, ripe blueberries.

It's a simple yet perfect choice for the start of the morning or as a light dessert or snack at any time of the day, the Bonne Maman range of deliciously fruity small pot yoghurts also includes aromatic Apricot, sweet yet tangy Rhubarb and mouth-watering Raspberry alongside new luscious Blueberry.

Bonne Maman Yoghurts are all created with simple, natural ingredients and are guaranteed to contain no artificial colours, flavours or sweeteners.  

Presented in a pack of 4 x 125g pots, the new Blueberry Yoghurt is available initially as an exclusive at Waitrose stores nationwide and via Ocado at a recommended price of £2.60p.   

Broader distribution will be available from early next year. 

It's suitable for vegetarians. Packaging can be widely recycled, too.

 

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How big brand collaboration can nurture sustainable trade of wild-harvested ingredients

The recently created WildCheck platform is already encouraging major brands to realise the benefits sustainable wild-harvested ingredients can have for local ecosystems and communities. 

TRAFFIC encourages others to follow and join forces with companies which are taking steps to ensure their supply chains have the best results for people and also the planet.

The use of wild-harvested plants in medicine, foods and cosmetics goes back many millennia. The demand is still growing, as the trade volume of medicinal and aromatic plant species has increased by 22% since 2000. 

As explored on the WildCheck platform and in the WildCheck report, through collaborative, non-competitive efforts, there are ecological and social opportunities to be gained for the environment and people who depend on harvesting these wild ingredients.

“The collaborative buy-in from end-market stakeholders is vital to adapt the competitive profit-oriented structure of wild plant sourcing in multiple industries,” explains Caitlin Schindler, TRAFFIC Plants Trade Programme Manager.

Encouragingly, big brands such as Twinings, the world-renowned tea company and the second largest UK supermarket chain, Sainsbury's, are already diving deeper into the sourcing of wild-harvested ingredients on their shelves, including using the WildCheck platform.

In a recent event attended by everyday brands from multiple industries, companies recognised how, as critical stakeholders in the wild plant supply chains, they have important roles to play and acknowledged that there are challenges to overcome in the sustainable sourcing of ingredients. 

Business representatives took the opportunity to highlight their ongoing or newly-formed sustainable sourcing activities and discussed non-competitive potential avenues to mitigate against overharvesting and mismanagement of wild species, plus dealing with potential safety concerns of harvest workers and exploitation of them.

Also attended by standard holding organisations, certification bodies and conservation NGOs, businesses were encouraged to form partnerships with other firms and organisations to help share costs and reduce duplication of efforts in addressing current knowledge gaps and action around wild plant ingredients.

“We're ready to help guide companies in making robust progress toward fairer, safer and sustainable wild product supply chains that ultimately work towards various UN Sustainable Development Goals for the environment and support the 1.2 billion people that rely on nature for their basic needs,” says Caitlin went on to explain.

To show unity and commitment to responsible sourcing of wild-harvested ingredients, the attendees were encouraged to sign the We Use Wild Pledge.

What is The Pledge? It's a voluntary, self-led initiative to increase awareness and responsible sourcing of wild-harvested plant ingredients and provides an action framework. 

While the Wild Dozen ingredients offer a starting point, thousands of other plant species used in the medicinal, foods and cosmetics industries need examining, also.

This event took place a few weeks ahead of the 19th meeting of the Conference of the Parties to CITES (the Convention on International Trade in Endangered Species of Wild Fauna and Flora), where TRAFFIC experts will discuss the benefits of innovative approaches, like WildlCheck, to the management and sustainability of trade in CITES-listed medicinal and aromatic plants

Hernan Zunino, Social Impact Manager, Latin America at Twinings, said, “while having a stable demand for wild ingredients is decisive for the communities that collect them, we also have a responsibility to ensure there's a concrete, positive impact for the communities behind them. 

"Knowing exactly where and how our ingredients are produced and collected is a vital and essential part of that work, and any platform, database or group that can help us gain a better understanding brings us a step closer to the sustainable and transparent chain we envision.”

Mike Maunder, Executive Director of the Cambridge Conservation Initiative, said, “Cambridge Conservation Initiative is about bringing people together to collaboratively build answers to global conservation challenges. 

"This workshop arranged by TRAFFIC brings the CCI institutions together with the biggest brands to chart the opportunities for shifting the sourcing of wild plant products towards a sustainable and regenerative industry. TRAFFIC, one of CCI’s 10 partners, is a leader in wildlife trade and with particular expertise in wild plant products, exemplifies the skills of the CCI partners during this accelerating biodiversity crisis.”

WildCheck platform is part of TRAFFIC's Wild at Home Project and was built using information from the 2022 report WildCheck: Assessing risks and opportunities of trade in wild plant ingredients report.

WildCheck is an online knowledge and collaboration platform that offers objective insights and advice on sourcing wild ingredients to support business, investment, and policy scoping, as well as consumer education. WildCheck connects a broad set of partners in their commitment to responsibly-sourced wild ingredients through the We Use Wild Pledge.

Wild at Home Project: Using Markets for Wild Ingredients to Support Conservation and Rural Livelihoods https://www.traffic.org/what-we-do/projects-and-approaches/promoting-sustainable-trade/wild-at-home/.

TRAFFIC's Wild at Home project acknowledges the generous funding from the Swedish Postcode Foundation.

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Make sure your cocktails are smokin' hot with Flavour Blaster!

If you are the kind of person who wants to add the "wow" factor to home entertaining, then you can now follow in the footsteps of the world’s top restaurants and cocktail mixologists.

Flavour Blaster, which creates unique smoke-filled bubbles which sit atop of everything from cocktails to culinary masterpieces, has become a massive hit with professionals across the entire hospitality industry.

And now anyone who wants to recreate this experience for themselves, their family members and friends can do exactly that, because its creators are now marketing their latest creation, a new version designed for use in the home.

Flavour Blaster Mini is delivered in its own stylish box and in a range of colours, complete with all the kit that is required to produce the bubbles, which release smoke in any one of a range of aromas when they burst.

Users can make their selection from a whole host of different, exciting aromatics and infusions to ensure they create the required perfect result, with aromas like passion fruit, bergamot, cinnamon, coffee and mixed berry to name only a selection from the enchanting range.

And what's more, there are also a number of savoury options for anyone who wants to add a chef-like touch to their dinner parties, including rosemary and smoke, which then dissolve into a cloud of fragrant vapour.

Since being launched, Flavour Blaster has become the must-have techno-accessory gadget for the hospitality industry used in venues such as celebrity haunts like Annabel’s, to the five star Fleming Hotel in London’s swanky Mayfair.

The Flavour Blaster Mini costs £199 plus VAT and comes with two aromas, with more available to buy via the website at www.flavourblaster.com.

Avallen Calvados Launched in a Paper Bottle as a First at Harvey Nichols

Almost everyone has heard the song Paper Roses, but I have to admit that paper bottles is something entirely new to me. 

Because Avallen Calvados has launched a paper bottle as an amazing first at Harvey Nichols,

Sustainability in the spirits industry has taken a gigantic leap forward with the launch of the first mainstream spirit to be housed in a paper bottle. 

Pioneering environmentally aware brand Avallen, which is distributed throughout the UK by premium spirits distributor Mangrove UK, has just launched this utterly unique new paper bottle for its deliciously refreshing completely natural Calvados. 

And it's available exclusively until the end of November at Harvey Nichols. It must be emphasised that this marks a true and very revolutionary first for the UK spirits industry.

Not only is it far more robust than standard glass bottles it's also six times lighter, weighing in at a mere 82 grams, this type of packaging will reduce glass use in the future and will dramatically cut the brand's carbon footprint, with the carbon footprint of each bottle being no less than six times lower than average glass alternatives.

And the design of the bottle is truly stunning. The design of the bottle remains beautifully detailed, with a colourful, intricate design that wraps around the whole bottle, showcasing the existing Avallen Calvados brand. 

The brand itself reflects, not only the sustainable credibility that makes it a popular choice with conscious consumers, but also the delicate, floral and fruity flavours that Calvados lovers' desire above all else. And it remains at the same price as the glass bottle alternative.

Avallen Calvados has always prided itself on a pioneering brand, creating sumptuous spirits whilst helping the planet. Indeed being 'planet positive' is built into every stage of Avallen's process, from distillation to shelf. 

Tim Etherington-Judge, Co-Founder of Avallen points out: “Here at Avallen we're always trying to improve our environmental performance and combine it with beautiful designs. I think our new paper bottle really delivers on both and we're thrilled to launch it exclusively in Harvey Nichols, which is  one of the world's most famous retailers.”

The development is in partnership with sustainable packaging brand, Frugalpac, who's global mission is to help the planet by decarbonising the food and drinks industry. 

The paper bottle which is home to Avallen's delicious Calvados spirit is made from 94% recycled paper, with a food grade pouch inside to make sure the spirit inside is kept safe. With each bottle so light, the reduced weight also makes it cheaper to deliver, or to post if you're sending it as a gift. 

Since its launch in 2019, Avallen has built its business around taking action against the climate crisis. The drinks industry can often be viewed as an environmental  rogue, responsible for catastrophic biodiversity loss and the depletion of natural resources. 

Avallen tackle this by authentically and honestly giving back more to the planet than they take. The brand is an ideal example of a company that's producing great quality alcohol alongside helping the environment, with impact-led production methods and the use of a mere three ingredients (apples, water, and time). They have already achieved B Corp certification and 1% For the Planet membership – certifications granted to only the most conscious of businesses.

Nick Gillett, MD of Mangrove UK adds: “Avallen has always embarked on a mission to take action against the climate crisis and inspire drinkers to giving back more than they take. This new incredible paper bottle exemplifies exactly this and will appeal not just to eco-conscious drinkers but to anyone who is intent on reducing waste.”

This latest step solidifies Avallen's commitment to being 'planet positive' and is now available in its paper packaging, exclusively within Harvey Nichols.

Nick Bell, Senior Spirits Buyer at Harvey Nichols said of the product: “At Harvey Nichols we're proud to stock Avallen in its spectacular sustainable packaging across our bars and our stores.

“As a buyer you have a real opportunity to take genuine, positive steps to reduce carbon and improve biodiversity, so being able to take on a carbon-negative product with the quality of Avallen is extremely rewarding.”

The product and its eye catching new paper bottle will be available for wider purchase in stores and online at avallenspirits.com, from the 1st December. Priced at £35.

This will make an ideal Christmas gift for eco-aware family members and friends who like fine drinking.

New experience offered by Steven Edwards at etch.

etch. by Steven Edwards has silently opened a stylish speakeasy experience to non-diners, following the success of its subterranean bar among its diners since it opened a year ago, last November.

The restaurant was reopened following an extension last November, with diners able to enjoy pre and post dinner drinks in the bar. However, Steven had always hoped to open up to those looking for a sophisticated drinking experience on a night out.

Named as a nod to the tattoo bar that formerly occupied the premises, Ink is a modern, minimalistic take on the basement speakeasy concept. 

The cocktail bar is situated immediately beneath Steven Edwards' flagship restaurant etch, in Brighton and Hove. The bar has an intimate décor with flashes of neon in its artwork created by Ben Slow.

Bar manager Bethany Pogson and her dedicated team have created a menu that breathes new life into the classics, plus creating some new and original serves. 

Cocktails include the ever popular 'etchspresso' Martini that elevates a modern classic using butter almanac and walnut bitters and a vodka-based Old Fashioned enhanced with a comforting Horlicks infused cream. 

A unique range of non-alcoholic alternatives are also available as are olives and smoked almonds which are complimentary when one orders drinks.

Steven said: “With our extensive local inspired drinks list, Ink is the perfect spot for an intimate after-work drink, a romantic date, birthday, intimate festive celebration or a late-night cocktail. It's proving really popular with those who know etch already and they are bringing new people to try the etch experience which really has to be a good thing.”

Ink is currently open on a temporary event notice and non-diners must book a table in advance in order to access the bar. The bar is open from 6pm until 11pm on Wednesday and Thursday and from midday until 11pm on Friday and Saturday.

To reserve a table at Ink visit: https://www.etchfood.co.uk/home#/ink/

What is etch? It serves a 5, 7 or 9 course tasting menu with a focus on local, ethically sourced produce and the restaurant is famous for the marmite bread, served with seaweed butter.

The restaurant was ranked 58th in this year's National Restaurant Awards and to quote a review in the Independent, Steven has "found a way to make dippy eggs exciting. No, that's not even the right word for it… he's made them sexy. Jammily, gloriously sexy, which is certainly not something I ever thought I would say about a soft boiled egg and a bit of toast.” 

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Asda makes "massive" change to its own brand tea bags, making them much greener

Asda has made a massive change to its own brand tea bags with the introduction of new, plant-based packaging, meaning that the 550 million tea bags Asda sells sells every year can be disposed of using  kerbside food waste bins, which are sometimes called caddies. 

The new tea bags are specially created using PLA which is derived from corn starch, which is a natural, plant-based material and will replace the non-renewable oil-based plastic bags which Asda previously employed.

Asda will be phasing in the new bags over the next half-year across its entire range, from Just Essentials to Extra Special brands.

Jon Wells, who is Asda's Packaging Technologist, said: “We know our customers want to do all they can to reduce their environmental impact and we want to make that as easy as possible for all our customers.

“Let's face it, tea is a staple in most customer’s households so for us to make a change which can make such a difference is a big moment for us.”

Adam Herriott, Sector Specialist, Resource Management, WRAP, said: “It’s very positive to hear of further moves by Asda, a founding member of The UK Plastics Pact, to make innovative moves on their products and tackle plastic waste. 

"We must continue to go further, and ensure we bring in more changes that benefit shoppers and the environment”.

You can check out Asda at www.asda.com.

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Grab some snacks the Proper way!

PROPER Snacks, The UK's top better-for-you snack brand, has launched the absolutely sensational 'The PROPER Dropper'; which is a life-sized arcade claw in London's Shoreditch, which will see players strapped in and dunked into a pit of 16,000 snacks and thousands of pounds worth of prizes!

Open today and tomorrow only (28th and 29th of October) The PROPER Dropper has been launched in response to research showing that nearly 70% of us are looking to seize new opportunities, and 68% are open to trying something they've never tried before.

Members of the public will have the chance to take home bags of PROPERCORN and PROPERCHIPS, plus new PROPERCRISPS, besides special hidden prizes including high-end fashion rental platform ByRotation, where you can hire out a show-stopping look for less, exclusive merch from iconic fashion brands FILA and NICCE, and Roam speakers from surround sound connoisseurs, SONOS.

Said Cassandra Stavrou, co-founder of PROPER Snacks: “PROPER is a brand that's always been about bringing fun and creativity to every day life. So, we decided to turn up and give the public something unforgettable.”

“Whether it's building a giant popcorn cement mixer or wallpapering London in popcorn pattern, we've always done this the 'PROPER way'. The human claw goes right to the heart of our brand, which is  another moment where we totally reimagine a childhood arcade game, and stop people in their tracks with our creative ambition. We're so excited to bring the Human Claw to life this Autumn!”

The activation is the latest in a long line of bold moments in PROPER Snacks' history, including popcorn-wrapped London buses and a 33ft pink cement mixer tour around the UK.

Also, the brand has a long history of championing iconic up-and-coming designers and artists, with many contributing to its now infamous on-pack designs. 

The decision to launch a (literal) 'pick-me-up' attraction in collaboration with iconic designer Toby Triumph, was taken to inject the same creativity and fun seen on its packs, back into the city.

The PROPER Dropper opens on Friday, 28th October and will run till Saturday 29th, October at Ely's Yard, Shoreditch, 91 Brick Lane, E1 6QL, London. Sessions will be allocated on a first-come-first-served basis and at random through a 'spin the wheel'. 

Sessions are limited between the hours of 11:00 and 20:00 and are completely free. Pre-booking is unavailable. The ride is available for those 18+, and surrounding activities are suited for all ages. Prizes are allocated at random and issued at the discretion of the provider. For further updates, follow @proper on Instagram and @propersnacks TikTok and search #properdropper to find out more.

PICTURED: Tash and Amy demonstrate the 'PROPER Dropper', the UK's first human claw arcade machine.

It's opened at Ely's Yard, Shoreditch for two days only, The arcade machine contains a pit of 16,000 bags of PROPER Snacks, as well hidden gold packs with prizes from brands such as NICCE, ByRotation, FILA, and SONOS. The photo is courtesy of Jonathan Hordle/PA Wire.

Asda announces new vegan range for Christmas

From mains that have the festive wow! factor, to luxurious desserts to delectable and morish party nibbles, Asda’s new range of vegan Christmas treats means there will now be something for everyone this festive season.

Asda’s 97-product-strong range of vegan Christmas treats launches just in time for World Vegan Month this November.

Shoppers can enjoy Christmas classics such as pigs-in-blankets and a succulent turkey crown, all with a clever vegan twist.

Asda’s new vegan offering comes as part of the store’s largest Christmas range to date, with in excess of 100 vegan and free-from products and 326 new items across the store. 

A spokesman for Asda said: "No one should have to compromise at Christmas. And with Asda’s new vegan Christmas range, no one needs to.

"Coinciding with World Vegan Month and forming part of Asda’s largest Christmas offering to date, the new vegan range boasts 97 delectable items, which are ideally suitable for whatever occasion the festive season has to offer."

Are you going to host Christmas drinks and nibbles for a friend or family member who eats plant-based meals? 

Why not serve up Asda’s Breaded Vegan Brie with Sweet Chilli Dip (£3.50)? These creamy vegan cheese bites are coated in a golden paprika and herb crumb and come complete with a sweet and spicy chilli dip for dipping. So making them the perfect indulgent vegan starter to wow non-meat-eaters and carnivores alike.

For those hosting the big day itself and catering for meat-free loved ones, Asda’s Plant-Based Vegan Turkey Crown with Umami Stock (£5) will be the veritable star of the show. 

The succulent soya-based turkey crown is topped with a flavoured crumb for that crispy-skin texture and finished with an insanely savoury umami butter to stand in for those mouth-watering savoury turkey-basting juices.

Not forgetting vegan chocolate lovers, the Extra Special Vegan Chocolate Baubles (£4.50) are 100% perfect for serving up as a unique Christmas dessert. Just use a spoon to break open the Belgian dark chocolate baubles to reveal a delicious vegan chocolate mousse and cookie crumb, oozing with sweet caramel sauce.

As well as catering for vegans, Asda is also making sure that guests who need "free from" Christmas products are well catered for, Asda has an extensive range of free-from-Christmas products available this year so shoppers can enjoy festive favourites no matter what their special dietary requirements might be.

Highlights from the Asda free from range includes top Christmas classics like Asda’s Free From Mince Pies (£2) and Extra Special Free From 6-Month Matured Luxury Christmas Pudding (£2), plus treats like the Extra Special Free From Blood Orange Enrobed Cookies (£2.20).

The new range is a part of Asda’s largest Christmas range to date, with over 100 vegan and free-from products.

Many of Asda’s new vegan Christmas range will be available to buy online and in-store from 24th November, with further items released over the course of the month.

www.asda.com.

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Bumper Harvest at Sandridge Barton, the Devonshire Home of Sharpham Wine

Sandridge Barton, the home of Sharpham Wine, is thrilled to be toasting a bumper harvest.  With the help of paid workers and community volunteers, in excess of 80 tonnes of grapes, that's enough for about 80,000 bottles, were picked over a month-long period.

It's been an utterly momentous year for the Devon-based wine producer, its new visitor centre, winery and restaurant situated in the countryside which is on the east bank of the River Dart launched in June. 

Since then, the estate has gone from strength-to-strength, welcoming visitors for tours and tastings, and some truly stunning foods at the on-site restaurant Circa and overnight stays at the gorgeous self-catering accommodation, too.

Besides that, the vineyard has now had a bumper grape harvest. Duncan Schwab, who is CEO and also Head Winemaker at Sandridge Barton, says it is going to be “one of the best vintages to date. The grapes have a great fruit intensity, high sugars and balanced acidity.” 

The estate invited community volunteers to help take part in two days of picking this year, on 24 September and 15 October. Around 80 volunteers joined in the fun, with people of all ages, including individuals, couples and families all getting involved. Fantastic weather on both days made the event even more enjoyable.

After all of their hard work, the volunteers were treated to a barbecue and a glass (or two!) of wine and took home a bottle at the end of the day for all their efforts. 

Duncan commented on the year so far, “The number of visitors is growing following our move over the river from the original Sharpham Wine site. Feedback on our new home has been incredible, with tours and tastings taking place in beautiful surroundings and buildings. 

“The weather over the summer certainly helped attract visitors with our south-facing courtyard and is proving a real success. Another huge hit is our new restaurant, Circa, which is wowing customers with its stunning menus featuring foraged food and produce from the estate, as well as fish and seafood from nearby Brixham Fish Market.”

Vines were first planted at Sandridge Barton in 2008. Pinot Noir, Bacchus, Chardonnay, Madeleine Angevine and Pinot Gris are now grown in the vineyards which spread across 32 acres of the 450-acre estate. 

The Sandridge Barton estate is positioned just south of the village of Stoke Gabriel, which is a few miles upriver from the ever-popular town of Dartmouth and a few miles downriver from Totnes. Rich in history, most of the land falls into the South Hams AONB.

A vineyard called Stony Field, which is on a limestone ridge, was also recently planted. Some of the premier wine districts in the world are planted on limestone and this, coupled with the increase in the  popularity of English wines, sets an exciting future for the bottles produced at Sandridge Barton.

On 24 September, the enthusiastic and willing community volunteers were busy picking four tonnes of Madeleine Angevine. A white grape variety which grows well in cooler climates and can be eaten as well made into wines, which are typically light, dry and crisp with pleasant acidity. 

On 15 October, it was onto Pinot Noir for the community harvest, with six tonnes picked in a day. Pinot Noir is a red grape that also thrives in cooler climates and is one of the three main varieties used to make Champagne and English Sparkling wine (along with Chardonnay and Pinot Meunier).

There's so much to experience at Sandridge Barton estate. Enjoy wine and cheese tastings and tours, from casual self-guided options to in-depth guided tastings where you'll learn about the processes used in the vineyard and winery. 

acked with world-class local produce at Circa at Sandridge Barton restaurant, open Thursday-Monday 10am-4pm, and Friday evenings 6pm-9pm. 

Extend your visit and stay at Sandridge Barton's self-catering accommodation in three unique properties. The 12-person Sandridge Barton House is perfect for larger groups, the secluded four-person Boathouse is ideal for rural retreats, and the newly-renovated six-person Lower Well Farmhouse is available for those who want to be close to the action.

To find out more please visit them at  https://sandridgebarton.com and to stay up to date 'like' or 'follow' Sandridge Barton Wines on Facebook, 'follow' @sandridge_barton on Instagram and @SharphamWines on Twitter.

Not only can you visit their online shop and purchase their wonderful wines you can also buy some gorgeous cheeses, too, so it is an ideal place for your Christmas shopping. Also, there's a wide range of gifts for sale and also gift vouchers, too.

Babingtons Blends Earl Grey Imperial, Wins Highly Commended at the Great British Food Awards

Babingtons' version of the world's most famous black scented tea, the Imperial Earl Grey, is an intense and citrussy, yet extremely well balanced, all-natural blend. 

A traditional, intense blend of black tea and bergamot, enriched with lemon peel and vibrant flowers.

When creating the Imperial Earl Grey, Chiara and Rory wanted a bergamot tea in which the flavour of the tea wasn't overwhelmed by the scent of the other ingredients.

As a base they chose a Ceylon black tea from Sri Lanka to which we then added bergamot essence, lemon peel and flower petals, to make our blend delicious and good looking for tea lovers everywhere.

About Babingtons Blends

Since 1893, Babingtons Tea Rooms at the foot of Rome's iconic Spanish Steps, has been serving fine teas to the world's most discerning tea connoisseurs, always with a dash of British eccentricity, wit & style.

In 2021, Babingtons Blends was launched in the UK, by descendants of the original founders, Chiara Bedini and Rory Bruce.

“We don't sell tea; we serve the unique Babingtons experience and story in a cup”

Earl Grey Imperial Tea Bag Formats

18 biodegradable pyramid tea bags in a stunning caddy, £12.99

18 biodegradable pyramid tea bags, £7.99

Sustainability

All Babingtons Blends teas are sustainably sourced, hand blended and are 100% natural with no artificial colourings or flavourings whatsoever. Plus, all packaging is biodegradable.

Tea Formats

Pyramids (x 18) from £7.99, Pouches (Loose leaf) from £6.99, Caddies (Loose Leaf) from £11.99, Caddies (Tea Bags) from £12.99

www.babingtonsblends.com 

@babingtonsblends

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