Saturday 3 December 2022
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Friday 2 December 2022
Bird Flu Updates
Highly pathogenic avian influenza (HPAI) H5N1 was confirmed in commercial housed poultry on 12 October 2022 near Sleaford, North Kesteven, Lincolnshire (AIV 2022/113). Following successful completion of disease control activity and surveillance in the zone, the protection zone has ended and the area that formed that protection zone becomes part of the surveillance zone.
Further Update 1 December
Highly pathogenic avian influenza (HPAI) H5N1 was confirmed in other captive birds on 1 December 2022 at a premises near Dorchester, West Dorset, Dorset (AIV 2022/221). A 3km Captive Bird (Monitoring) Controlled Zone has been declared around the premises. All birds will be humanely culled.
Highly pathogenic avian influenza (HPAI) H5N1 was confirmed in commercial poultry at the following premises:
near Bury St Edmunds, West Suffolk, Suffolk (AIV 2022/72)
near Honington, West Suffolk, Suffolk (AIV 2022/74)
second premises near Honington, West Suffolk, Suffolk (AIV 2022/77)
second premises near Bury St Edmunds, West Suffolk, Suffolk (AIV 2022/85)
Following successful completion of disease control activity and surveillance in the zone, the 10km surveillance zones have been revoked.
For further information or advice please visit https://www.gov.uk/environment.
(Image courtesy of Clker-Free-Vector-Images and Pixabay)
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Vegan Society launches baby and toddler version of its VEG 1 supplement
Aimed at those aged six months to four years, one bottle contains around 150 servings, about five months' worth, and comes with a handy syringe for dosage accuracy, making it even easier than ever to ensure your little ones start their day the right way, every day.
The launch comes as more people are choosing to raise their children vegan or are enjoying a predominantly plant-based diet. In 2021, a BBC Good Food survey looking into the eating habits of 1,004 children, found nearly 60% either followed a vegan or vegetarian diet, or would like to. Meanwhile, earlier this year, a report from The Vegan Society revealed 69% of UK parents and guardians support schools increasing the number of nutritionally balanced vegan food options on offer.
VEG 1 Baby and Toddler combines the nutrients essential to its target age group – vitamin A, C and D – with nutrients recommended for a vegan diet – vitamin B12, iodine and selenium.
One dose of VEG 1 Baby and Toddler provides EU Nutrient Reference Values (NRVs) of:
Vitamin B12 (5μg -200%)
Vitamin A (400μg – 50%)
Vitamin C (30mg – 37%)
Vitamin D (10ug – 200%)
Iodine (50ug – 33%)
Selenium (10ug – 18%)
Bethany Dandy, Business Development and Marketing Officer at The Vegan Society, says: “This is a hugely exciting day for us, VEG 1 Baby and Toddler has been in the works for a long time so it’s great to finally see the finished product on shelves and to be able to offer it to vegan parents and caregivers everywhere.
"We know how vital it is for vegan babies and children to have everything they need to grow up healthy and strong. That’s why we’ve worked closely with Angharad Banner, an NHS Children’s Dietitian, to ensure it includes everything our mini vegans need. We couldn’t be prouder of the end product!”
Angharad Banner added: “All children should take a vitamin supplement containing vitamins A, C and D until they are five-years-old.
"But there are limited options for babies and children on a vegan diet as the most common source of vitamin D, which is essential for helping absorb calcium for strong bones and teeth, is from sheep’s wool.
"A vegan supplement that also contains vitamin B12 is useful as it takes away the need to source it from specific fortified foods, making VEG 1 Baby and Toddler a very convenient one stop shop for parents, I’ll be recommending it to everyone!”
Other nutrients included in the supplement are:
Vitamin A - for immune system development, eyesight, and healthy skin.
Vitamin C - for overall health, the immune system and to aid iron absorption.
Iodine - for brain and neurological development.
Selenium - for thyroid metabolism.
While Baby VEG 1 includes the harder to get, key nutrients, it's very important for parents to ensure they include plenty of iron, calcium and protein rich foods in their child's diet, along with essential Omega 3 fats which are found in some seeds and rapeseed oil and easily incorporated into meals.
Interested in giving VEG 1 Baby and Toddler a go? Head to their shop to make a purchase. VEG 1 Baby and Toddler costs £8.50 for one 150ml bottle. Find out more by visiting their VEG 1 Baby & Toddler FAQs and for more information about raising vegan children, head to www.vegansociety.com/lifestyle/family.
Actually, thinking about it, a supply of this supplement would make an ideal Christmas gift for vegan parents with toddlers to raise.
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Asda links with WRAP and Unilever to introduced refill bays
The supermarket first introduced refilling two years ago and has been continually testing and learning, working with customers to find out what most appeals to them.
Asda has partnered with WRAP and Unilever, with funding from Innovate UK, to find out customer barriers to participation, so it could look at ways it can increase participation.
Clear pricing was the top priority, emphasised by the cost of living crisis, leading to the supermarket implementing a new refill pricing strategy. Other key objectives which were developed based on the barriers discovered; combat uncertainty and apprehension and make the experience fun and enjoyable have also led to changes with greater customer communication and a focus on four key categories – cereals, pet food, store cupboard (including snacks, tea and coffee) and rice, pasta and pulses.
Cadbury’s Giant Buttons, Maynards Wine Gums as well as Harringtons and Wagg pet food will all be introduced at its refill stores - Middleton (Leeds), Toryglen (Glasgow), York and Milton Keynes, with shoppers able to bring their own containers or buy a reusable container in store for use.
The stores will adopt the following features and products:
• Four dry refill bays, with cereals including favourites such as Kellogg’s Cornflakes, Bran Flakes and Coco Pops, Asda branded cereal included newly added Extra Special Cherry & Berry Museli and Triple Choco Crisp.
• A rice and pasta bay featuring Napolina pasta and Asda branded rice as well as a store cupboard bay which has products such as almonds, Yorkshire Tea, Taylor’s of Harrogate coffee, Maynards Wine Gums, Cadbury’s Giant Buttons, Haribo Jelly Beans and Rhubarb and Custard.
• A pet bay which includes Dreamies Cat Treats, Chappie, Pedigree, Harrington’s dog food, Wagg and Chappies dog food, Iams dog and cat food as well as bird food. (pet food will be installed in Toryglen next year)
• Continuation of Unilever prefill products such as Radox shower gel, Alberto Balsam and Simple hand wash prefills, Persil laundry prefill as well as CIF eco refill at home.
• A new lowest priced reusable bag sold at 10p after customers said that they find bringing back multiple containers too bulky and hard to carry.
Susan Thomas, Asda Senior Director of Sustainable commercial activity, said: “We know the cost of living crisis is having a big effect on our customers, so it is important we recognise this in the refill space through our ‘refill price promise’ and ensure customers are getting an even better deal. As well as being cheaper, refill allows customers to buy the exact amount they need, helping them stick to budgets, while at the same time reducing food waste at home.”
With customer’s looking at a number of ways they can reduce their environmental impact beyond refill, Asda’s three biggest refill zones in York, Middleton and Milton Keynes will introduce new product ranges to help customers reduce energy at home and save money, promote reusable containers for lunch times, reduce food waste, and shop more sustainably with products such as coffee and chocolate, and which have Rainforest Alliance accreditation.
Catherine David, Director of Collaboration and Change, WRAP, “Reuse and refill will have big role to play in changing our ingrained shopping habits and weaning ourselves off single use plastic - essential in the transition to a circular economy for plastics.
"Research we conducted in partnership with Asda and Unilever has provided rich learnings that are enabling us to better understand what’s needed to get customers trying reuse and refill and keep them coming back.
"We know we need to make this an easy and cost-effective process and Asda are showing how this is possible. They should be commended for their leadership on reuse and refill, and we look forward to seeing more action from supermarkets and brands on this critical system change”.
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UMAZING By London Chef Kalvinder Chaggar will super boost your cooking
Miso and Shiitake Superboost Powder is a potent combination of fermented miso and other umami-rich ingredients, all of which are organically sourced and slow dried for maximum impact. This results in a seasoning that deepens the flavour of savoury dishes, adds body, and lifts bland foods, such as plain rice and pasta, into another league.
In Japanese, Umami means 'deliciousness.'
And that's just what her seasoning brings to the table. Sprinkle it in soups, on fish or meat, in stews and even on salad. It's suitable for all types of cuisine and is ideal for people cutting their salt intake as no additional salt is needed beside UMAZING blend.
Umazing is the brainchild of vegan chef Kalvinder Chaggar.
Kally's enthusiasm for exotic ingredients and unusual flavour combinations, coupled with her keen interest in foods that nourish our health, culminated in her new product line. She is fascinated by foods that boost the body's immune system, creating physical and mental harmony, and is also passionate about sustainability.
“Our products are inspired by our mission to improve the quality of life for everyone while preserving our love for the natural world,” explains Kally. “We go beyond creating delicious cuisine to create culinary experiences that are healthy for your body, mind, and the planet as a whole.”
Umami is considered one of the five basic tastes, along with sweet, sour, bitter and salty.
Its rich intensity comes from naturally occurring amino acids and nucleotides present in many foods, including mushrooms, miso, seaweed, and tomatoes.
Umazing is, of course, free of chemicals and preservatives.
It is sold in a glass bottle that's designed to be reused and refilled, too. Refills are supplied in biodegradable packaging.
Miso and Shiitake Superboost Umami Powder, 60g, £14.99
Featuring bursts of flavour from shiitake mushrooms, tomatoes and miso, Umazing Miso & Shiitake can help flourish your cooking. Add Umazing Miso & Shiitake to your meal to enhance your food with a delicious and full-bodied taste, a gift from nature. With the Umazing Miso & Shiitake experience, the fifth taste joins, complementing and enhancing the sour, sweet, bitter, and salty tastes.
Umazing Miso and Shiitake, was recognised in the Great Taste Awards 2022 and was awarded a coveted star.
Ingredients: brown rice miso paste (unpasteurised, organically grown) (whole soybeans (47%), cultured brown rice (33%), sea salt, water), white miso paste (unpasteurised, organically grown) (whole soybeans (53%), cultured rice, sea salt, water), shiitake mushrooms, Irish kombu, cherry tomatoes, onion powder, garlic powder, black pepper, and Maldon Sea salt.
Umazing is organic, uses only organic ingredients and contains live Miso culture.
Must be stored in a cool, dry cupboard.
Available to buy online and ships nationwide
@_umazing_
That's Food and Drink thinks this would make an ideal enhancement for your Christmas savoury dishes, especially the vegan ones!
Kick Out Half-Time Hunger With New Mac n' Cheese from Kabuto
With a market leading 12g of protein too, this is a filling fix that will banish those grumbling tummies. No additives, preservatives or artificial colours with quality ingredients, all Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.
And when you're done, pop the whole thing into your recycling: all of Kabuto's products are 100% recyclable and the UK business is carbon neutral.
Kabuto Founder Crispin Busk says: “For far too long the instant mac and cheese at the supermarket has meant crunchy pasta, bland sauces and no taste at all, we knew it was time to revitalise and reinvent this delicious dish. We've nailed noodles and it was time to perfect pot pasta, and we think we've smashed it with our new range.
"Easy peasy Mac and Cheesy is our new direction and we can't wait for the nation's pasta fans, busy families and possibly even the odd hungover foodie to enjoy our latest range of deliciousness.”
Available soon at Sainsburys and also on Amazon. RRP £1.65.
Check out where Mac n'Cheese lives for recipe ideas, hacks, fun and more: https://www.tiktok.com/@kabutonoodles
Thursday 1 December 2022
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Premier Foods and FareShare launch five year partnership to tackle food poverty and cut food waste
The partnership will last for five years and will play a key role in delivering Premier Foods’ goals of donating 1 million meals and 1,000 volunteering days annually, while also halving its food waste by 2030.
Since 2020, Premier Foods has provided and delivered the equivalent of in excess 1.3 million meals to FareShare
As part of the partnership Premier Foods will provide food donations directly to FareShare, which will be redistributed to nearly 9,500 charities and community groups in its network. Premier Foods will also provide funding to enable FareShare to redistribute food across its network of 31 warehouses across the UK.
Not only will the partnership help to put food on the tables of people in need, at a time when 9.9 million people in the UK are struggling to afford to eat and following the recent launch of FareShares cost of living crisis appeal for food donations, it will also help reduce the amount of food going to waste.
This news builds on Premier Foods’ continued efforts to tackle food waste, which includes last year doubling the amount of food redistributed for human consumption to 750 tonnes and achieving zero waste to landfill status since 2016.
Building on this progress and drawing on FareShare’s expertise, Premier Foods will further review 10 of its manufacturing sites to identify and unlock innovative new ways to reduce food waste further in its own operations and encourage suppliers and consumers to do the same.
Currently, 9.5 million tonnes of food is wasted across the food industry annually in the UK. According to climate action NGO WRAP, the highest proportion comes from the home with 4.5 million tonnes of edible food going to waste every year, which equates to a UK household throwing away on average eight meals a week.
Last month, the Company launched a new food waste reduction campaign and microsite, “Fresh take on food waste”, which allows households to input leftover ingredients in their fridge and generate a tailored recipe incorporating them and their chosen cooking sauce. https://www.freshtakeonfoodwaste.co.uk
Catherine David, Director of Collaboration and Change, WRAP: “We’re delighted by this announcement from our partners Premier Foods and FareShare, who are showing real leadership in the fight on food waste.
"The redistribution of food to people who need it is a good thing for society, and for the planet. Since WRAP began working in this area in 2015, levels of redistribution have increased over three-fold and by 2021 around 426,000 tonnes of surplus food had been redistributed. We call on more businesses to collaborate to ensure no good food is binned.”
Lindsay Boswell, CEO of FareShare said: “We’re incredibly grateful to be partnering with Premier Foods to help achieve their commitments to deliver the equivalent of 1 million meals and 1,000 volunteering days a year, which will help us get good-to-eat, surplus food, that may otherwise go to waste, to our network of nearly 9,500 charities across the UK. Alongside this, we’re honoured to be part of their ambitions to halve the Company’s food waste by 2030, which aligns perfectly with our mission to tackle food waste and hunger in the UK.”
Commenting on the partnership, Alex Whitehouse, CEO, Premier Foods, said: “Food poverty is an issue impacting more than one in ten people in the UK. Yet, at the same time, over 2 million tonnes of edible food is wasted every year, the equivalent to 1.3 billion meals.
"As one of the UK’s leading food businesses, and home to some of the nation’s favourite brands, we know we have a key role to play in tackling these important, interlinked issues and believe we can make a real difference in the communities we operate in. That’s why back in 2017 we pledged to halve our food waste by 50% by 2030 and in the first year of the pandemic alone, we donated 600,000 meals to local communities.
“However, it’s now time to dial up our progress, which is why, last year, we reiterated our commitments and set bold targets to help provide food to those who need it most, volunteer our time and reduce the amount of food we send to waste. I’m delighted that, through this partnership with FareShare, a charity aligned to our purpose and ambitions in our Enriching Life Plan, we’re going to spend the next five years working together to do just that.”
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Lotus Bakeries Partners With Patisserie Valerie
The ultimate Lotus Biscoff Slice is the result of many months of planning, recipe tweaking and tasting to make certain it is perfect for all Biscoff lovers. The best news of all is that it's suitable for vegans and vegetarians, too!
The Lotus Biscoff slice is made up of two layers of plain sponge, generously filled with a Lotus Biscoff crumb cream, a layer of Lotus Biscoff spread, and a hand piped Lotus Biscoff cream rosette, before being topped off with a Lotus Biscoff Biscuit.
Frances Booth, Category Development and Marketing Manager at Lotus Bakeries is delighted to be partnering with Patisserie Valerie: “We love nothing more than working with new partners to bring our customers exciting new creations that provide a whole new Lotus Biscoff taste experience out of the home. We know combining the on-trend and much-loved flavour of Lotus Biscoff with the skills and passion of the Patisserie Valerie bakers is a sure-fire, winning combination. We can't wait for our customers to taste this delicious collaboration!”
This is yet another high-profile collaboration between Lotus Bakeries and a leading UK high street brand, all of which can be identified through the 'Created with Lotus Biscoff' logo. This stamp of approval from Lotus Bakeries identifies that the product has a strong and recognisable Lotus Biscoff flavour, and has been fully tested by Lotus Biscoff themselves.
The Lotus Biscoff Slice is priced at £5.55 (eat in) and £4.85 (take-away).
To find your nearest branch please visit https://www.patisserie-valerie.co.uk
Wednesday 30 November 2022
Lidl clearer on its recycling with transparent milk tops
The move, in partnership with their long-standing milk supplier Müller, follows a successful four-week trial, which took place in September this year. Now to be a permanent fixture, the transition will roll out across Lidl stores in a phased approach to be available in all stores by the time you read this.
Unlike milk bottles, coloured milk caps cannot be easily recycled back into food grade packaging. Introducing clear caps across the Muller supply chain enables 60 tonnes per year of recycled High-Density Polythene to be turned back into food-grade packaging as the new milk caps will be recycled to create milk bottles, so keeping the material within a circular system.
Scott Davey, Lidl's Senior Buying Director said: “We remain committed to supporting our customers in helping them make more sustainable shopping decisions on a daily basis. Customer feedback during the trial was overwhelmingly positive and we are really thrilled to be making this change permanent across Lidl stores.
“Also, this move will help us achieve our goal of making more of the plastic we use circular and so fit to be repurposed time and time again.”
Speciality Flour Miller, Matthews Cotswold Flour Celebrates World Soil Day by Launching New Stoneground Regenerative White Flour
The new flour is created using grains from a select group of local farms that have all embraced regenerative farming techniques that turn the tide on the degradation of soil health.
Bertie Matthews, the MD of Matthews Cotswold Flour explains: “We are at a turning point in making a tangible difference to our soils and our wider environments. “Sustainability” or sustaining the current food system simply isn't enough. Regenerating our soils through “Regenerative Agriculture” is the future.
"Regenerative Agriculture or “Regen Ag” is a term referring to a model of growing food that improves biodiversity and soil organic matter. At its centre are a number of core principles around improving soil fertility, biodiversity, water retention and cleanliness, minimising soil disturbance and enhancing nutrient cycling.
"Our duty as food producers and flour millers over the next decade is to mill grain from a regenerative farming system. We will focus on working with businesses that consider Regen Ag's principles to be at their core.”
Bertie went on to say: “Farms can't move to a fully regenerative model overnight but our aim is to work with our farming partners, bakers and innovative flour brands to start the journey so that in 10 years' time all our grains will be grown in this way. In the meantime, our new Stoneground Regenerative White Flour is a key milestone as this is the first flour we have produced using wholly regeneratively farmed grains.”
Stoneground Regenerative White Flour (RRP £2.80 for 1.5kg from www.cotswoldflour.com)
What is Stoneground Regenerative White Flour? It's a strong white bread flour traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat. It's absolutely ideal for all types of bread baking.
Regenerative farming is all about protecting and improving our soil health. The methods used can include diversification, complex crop rotations, animal grazing, reduced ploughing and using natural fertilisation. The aim is to increase the concentration of organic matter in the soil, promoting biodiversity and offering increased resistance to plant pests and diseases.
Bertie added: “We know we're only at the start of our regenerative journey but by acknowledging soil health is fundamental to our business and making its preservation part of our core strategy we believe we have already made huge strides in the protection of our soil for our future generations.”
Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers.
The new Stoneground Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as other speciality and high street retail outlets. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.
Suckies from The Collective Dairy are fantastic! And beneficial, too.
What are Suckies? They are fantastic yoghurt drinks in a pouch that you suck on.
The Collective Dairy describes them as: "British whole milk yoghurt with real fruit in mess free pouches."
Suckies come in a range of delicious flavours: apple & blackcurrant, peach & apricot, banana, raspberry in the British whole milk range.
There are also no added sugar versions, good if you are watching your sugar intake, especially for people who have diabetes. Flavours available are strawberry and banana, mango and peach and banana and cocoa.
However, that's not all they produce in their Suckies range. They have also introduced an absolutely delicious and awesomely creamy dairy free strawberry Suckie which is made using oat and coconut yoghurt.
Both dairy and non dairy are live, so both are equally good for you, but the dairy free variety is excellent if you are a vegan or have a dairy allergy.
The Collective Dairy also have a whole range of other milk related products including yoghurts (dairy or non-dairy) and dairy and non-dairy kefirs, too!
To learn more about the dairy and where you can find stocks please visit them at https://www.thecollectivedairy.com
We think you should get a stock of these in for the Christmas season as they'll provide excellent healthy snacks for children and adults alike.
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Tesco suppliers to use online swap-shop to cut costs and reduce waste
Tesco Exchange is a new online marketplace that matches suppliers who have too much of a product, for example, crops, by-products, ingredients or packaging, with other Tesco suppliers that need it. It's expected savings in production costs will ultimately benefit customers too.
In the same way consumer marketplaces work, suppliers can advertise surplus stock for sale on Tesco Exchange, post requests for things they need and agree sales between each other. They can also set alerts for when items they need are posted.
Surplus or waste can occur in food supply chains for many reasons: for example, long periods of good weather sometimes result in growers having more produce than they require. Also, food manufacturers often have by-products that can be used by other companies.
One of the first listings was placed by food manufacturer, G’s Group, which supplies pickled beetroot to Tesco. The manufacturing process leaves them with tonnes of beetroot peelings that could be used by a livestock farm as cattle feed, for example.
The opportunity for the Tesco Exchange platform has been highlighted by Tesco and WWF’s recent report about on-farm food loss. The report found in the UK alone, over three million tonnes of food waste perishes before making it off the farm.
Sarah Bradbury, Tesco Quality Director, said, “Excess stock or waste for one supplier could be a valuable commodity for another. By linking different farmers, producers and manufacturers together, our suppliers can find new ways to trim their bills, reduce waste, and keep delivering great value for our customers.”
Dr Julian Parfitt, Technical Director at Anthesis, the sustainability activator and developer of Tesco Exchange, points out: "Tesco Exchange is a great example of an initiative the food industry needs to embrace and support in order to directly address commitments on food waste, the circular economy, and move towards more sustainable and resilient supply chains."
This is the latest in an ongoing programme led by Tesco to help its suppliers tackle waste. By working directly with 107 of its global suppliers, it has helped to collectively reduce food loss and waste by 78,000 tonnes. It aims to halve food waste in its operations by 2025 and reach net zero across its entire value chain by 2050.
For more information on Tesco’s progress to date please visit: https://www.tescoplc.com/sustainability/planet/food-waste.
Liverpool set to welcome award-winning kebab store next month in the form of I am Döner
The team use a total of 120 ingredients in the eight kebabs they offer, as well as catering to non-meat eaters, with a host of vegetarian, vegan, plant based and gluten free options all featuring on their popular menu.
I am Döner Bootle is the first UK franchise opening for the brand as part of a multi-site franchise deal, which is in partnership with Optimum Group. The company currently operates 25 Costa Coffee stores throughout Merseyside and the North West of England, together with two Kaspa's stores in Liverpool city centre and St Helens.
CEO Dave Connor said: “We knew from the start we had to bring this brand to Liverpool. I am Döner offers something that's truly different and it’s a concept we’ve never seen before in the city, so we’re keen to showcase what it has to offer.”
The new store will recruit eight members of staff ahead of its December opening and will seat 40 capacity, plus operating a takeaway delivery service seven days a week.
Dave added: “Although the main USP of I am Döner is a gourmet spin on the traditional kebab we all know and love, this brand has built a reputation for its ability to constantly evolve and adapt, whether that’s by highlighting product seasonality in its menu, implementing changes in technology to impact its pre-order process, or offering good value for money when people need it most.
“With Liverpool being home to such a diverse food and drink scene, I am Döner will perfectly stamp its mark on our culinary map, and we’re really excited to welcome the city’s new neighbour.
Since 2016, National Kebab Award winner I am Döner has opened stores in Headingley, Harrogate, Leeds City Centre and Silicon Oasis in Dubai.
I am Döner was started in 2016 by Chef Paul Baron and is now also backed by Think Hospitality. Paul started a revolution from their little takeaway shop in Headingley in 2016 inspired by a trip he had to Berlin. He want to make the Döner kebab more than a guilty pleasure for the intoxicated! We now have three stores in the UK – Headingley, Harrogate & Leeds City Centre.
Traditionally you think a kebab as a bit of doner meat on pitta bread with some iceberg lettuce, but we are no stereotypical kebab shop! We use a total of 120 ingredients in the six kebabs we make. We have ten items of salad, feta cheese, homemade bread, homemade sauces and the highest quality meats. Because of this we attract a good bunch of sober people and have a very strong lunchtime offering as well as the evening trade.
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Bunga Bunga Launches Nonna's Attico
Styled around the classic nanna / Nonna's living room, Attico features kitsch decorations, 80s stone cladding walls, thick shagpile carpet, more throw cushions than is really needed, lace sofa covers, nicknacks, Italian souvenirs and old framed photos of la famiglia, Nonna's Attico is certain to become the destination for groups to let their hair down and sing their hearts out.
Featuring a state-of-the-art karaoke machine, budding Bocellis and would be Pavarottis can chose from a host of hits from throughout the last 50 years. A 'press for Prosecco' button will keep those vocal cords well lubricated and a menu of Bunga Bunga's classic antipasti and 1/2 Metro pizzas will keep energy levels going for 90 minutes. A tailor made drinks selection can also be curated, from Bunga Bunga's extensive menu, upon booking with guests' very own 'Nonna's Fridge.'
Ideal for birthdays, celebrations and get togethers, Nonna's Attico is priced at £90 for 90 minutes, for groups of up to 15 guests, Wednesdays to Saturdays. Food and drink menu, including wine, Champagne and cocktails, available to order on the night (not included in initial booking price).
Located in the heart of Theatreland, Bunga Bunga Covent Garden is an Italian pizzeria and bar, serving homemade Italian fare in a fully immersive environment, offering a bizzare and hilarious mixture of acts, food and drinks, to create a perfect pastiche of a playground fit for Al Capone.
Bunga Bunga Covent Garden
167 Drury Lane
London,
WC2B 5PG
Twitter & Instagram: @BungaBungaLDN
Email: coventgarden@bungabunga-london.com
Tuesday 29 November 2022
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Why Cheese Is the Recipe to Impressing Your Valentine
The chefs at Grana Padano PDO have some great ideas for those looking for something different with which to impress their Valentine this year.
From waking up to freshly cooked Grana Padano pancakes, to a restaurant worthy dinner and a grown up dessert - you can always look to the Italians (and the world's most consumed PDO cheese) for inspiration of the romantic kind.
Grana Padano Ciabatta dumplings with avocado, Amalfi lemon and chilli dip will transport you to relaxed lunches enjoyed in the Italian sunshine. For a taste of Italian street food, cacio e Pepe pasta “frittatine” with Grana Padano are crispy, delightful and surprisingly simple to make, while Grana Padano cheese and nutmeg puffs offer a comforting start to any dinner, enjoyed with your favourite tipple.
For starter or main Aubergine Milanese with Grana Padano hot espuma is a lovely contrast of textures and flavours.
You might not want to take on anything too challenging whilst you entertain your date, so we recommend aged Grana Padano and pumpkin gnocchi as a delicious and simple main course (chefs tip: save time by making the mashed potatoes in advance). For confident cooks who really want to go to town, Grana Padano agnolotti cacio e pepe is perfect for the wow factor.
Cheese is often the perfect way to end a meal but Grana Padano also has some inspiration for those with a sweet tooth, Grana Padano Riserva soufflé with fruit mustard and poached pears is perfect for discerning taste buds. Looking to impress with your presentation?- Grana Padano cheesecake with lemon and figs looks as beautiful as it tastes.
Seeking out this authentic and versatile ingredient is super easy too, just look for the Grana Padano yellow lozenge and PDO trademark. Grana Padano PDO is widely available in supermarkets, delis and specialist grocers across the UK. For more information, please visit: https://www.granapadano.it.
Incidentally, my wife and I love Grana Padano PDO cheese as part of our Christmas cheeseboard!
It's Scale-Up Time for Michelin Star Food Box Company Chefs for Foodies
Launched during the pandemic, the brand works with UK top chefs and beloved food brands to develop luxury meal kits which can be cooked and eaten at home, along with expert video tuition.
It's already delivered 3,400 recipe kits to customers across the UK and has a Trustpilot rating of 4.8. The chefs involved so far have included Masterchef winner, Steven Wallis and Michelin Star chef Rohit Ghai.
The brand has also forged innovative brand partnerships with food heroes KitchenAid, Landmann BBQ, Eat.planted, Thermapen and Quorn which has catapulted the brand in front of a global audience for a fraction of the usual marketing spend.
The business is launching its funding drive via Seedrs to bring more chefs on board to create an even larger variety of boxes, as well as recruit more staff to help with fulfilment.
chefs for foodies founder and CEO, James Hill, said: “We're really excited about this latest funding drive as it will really take chefs for foodies to the next level as well as help us achieve our true potential as a business.
“We already work with some incredible names in the food industry, as well as top brands such as Kitchenaid, but a new cash injection will enable us to expand this offering further, helping us reach an even wider audience.
“Our chefs, suppliers and brand partners have access to an innovative SAS platform giving all stakeholders involvement in the growth of the brand
“The recipe box market is thriving and a brilliant investment at the moment. In 2017, it was worth £400 million, today it's £1 billion. So there there really is a clear market for chefs for foodies out there.”
James is passionate about his business model, which in essence connects chefs with foodies. When the pandemic hit, he spoke to a number of chefs and realised that they were very down and emotional. Not only had their restaurants closed, they also didn't have strong social media channels or a digital footprint. In fact, despite being top of their game, the restaurants they worked for were getting all the credit.
It was then he realised there was a gap in the market for a recipe box company that created high end recipe boxes created by top chefs that foodies could cook at home.
Using his quarter century in brand partnerships with premium brands, James gives chefs for foodies a unique advantage and a major point of difference which can help scale CFF through purpose-led brand partnerships.
Those who invest in chefs for foodies will be contributing to the growth of a brand which prides itself in its eco credentials. They reduce food waste by using measured out ingredients which are as fresh as possible and often locally sourced from independent companies. Every single component of the recipe is carbon certified by Klimato.
To find out more about chefs for foodies' crowdfunding campaign head to https://www.seedrs.com/chefs-for-foodies/coming-soon
To learn more about CFF please visit https://chefsforfoodies.com.
Festival of Food and Drink Announces Thoresby Park as Its New Home for the Celebratory 10th Anniversary next year
Loyal visitors to the established festival, which boasts in excess of 170 food and drink traders will not have to travel far however, as the event which was previously held at Clumber Park, will be moving to a new location just minutes away.
Thoresby Park is a vibrant neighbouring estate, making it even easier for residents of Nottinghamshire and surrounding areas to enjoy a great day out at one of the region's best loved foodie festivals!
In addition to a veritable feast of fantastic street food traders, bars, and artisan producers, the family-friendly festival also offers a wide-range of have-a-go activities for visitors to take part in, from wine-tasting sessions and cocktail masterclasses, to a specialist Children's Cookery School allowing younger visitors to make their very own tasty treats, which in previous years has included pasta, butter, gnocchi and ice cream.
The festival's hugely popular Cookery Theatre will also return for 2023, with a fantastic and stellar line-up of well-known faces from the culinary world. Previous guests have included Masterchef's John Torode, Bake Off's John Whaite, TV chef Phil Vickery and food author Rosemary Shrager, who have hosted delicious cookery demonstrations in the 500-seat theatre, whilst sharing special hints and tips with audience members to recreate at home. The line-up for the event's tenth anniversary will be announced in the coming months.
The jam-packed weekend will also include a range of fun activities for families to enjoy, including circus skills workshops, face painting, fairground rides and a large selection of unique gifts, handmade crafts and homewares to be browsed in the event's Shopping Area.
After indulging in a feast of mouth-watering food and drink, visitors can sit back, relax and soak up the family-friendly festival atmosphere while enjoying live music and DJ sets.
Gareth Evans, Event Manager at Thoresby Park commented “Thoresby Estate is extremely pleased Festival of Food and Drink has chosen the beautiful surroundings of Thoresby Park to host their anniversary event in 2023. The amazing quality of food and drink on offer at the event is testament to the high numbers of visitors the show attracts each year.”
The festival's hugely popular VIP tickets have returned for 2023, offering visitors priority parking, fast-track entry, a goody bag, and entry to the VIP Marquee, which offers a chance to meet the special celebrity guests for just £25.00.
Early bird tickets for Festival of Food and Drink cost just £10.00 and will be available online from Tuesday 29th November at https://festivaloffoodanddrink.com.
Sainsbury’s supports low-income families in Wales and Northern Ireland in time for Christmas
Until 11th April, eligible customers will automatically receive a £2 printed coupon every week they shop at Sainsbury’s, whenever they check-out using their Healthy Start card.
The coupon is valid when purchasing fresh, frozen and tinned fruit and vegetables, helping families to access affordable, nutritious food
Sainsbury’s has announced it will be rolling out its £2 top up coupon that accompanies the Government funded NHS Healthy Start scheme to Wales and Northern Ireland. The move comes as the cost-of-living continues to rise, as the coupon extension could to help feed an additional 47,000 pregnant women and children over the coming months.
The roll-out follows Sainsbury’s announcement last month that it would be re-introducing its £2 coupon over the next six months to customers using a Healthy Start card in England.
The NHS Healthy Start scheme helps to encourage a healthy diet for pregnant women, babies and young children under the age of four from low-income households.
Customers in Wales and Northern Ireland who use a Healthy Start card when shopping at Sainsbury’s will now automatically receive a printed coupon worth £2, every week, to use towards fresh, frozen, and tinned fruit and vegetables, until Tuesday 11th April 2023.
The Healthy Start cards, which are provided by the Government to low-income families, provide pregnant women or families with a child between the age of 1 and 4 years old with £4.25 a week to use when purchasing milk, fruit or vegetables. Families with a child under the age of 1 will receive £8.50 each week. Sainsbury’s top-up means that families that use their Healthy Start card each week in a Sainsbury’s superstore could receive either £6.25 or £10.50 worth of healthy and nutritious food per week.
Sainsbury’s first introduced the £2 top-up coupon in 2021, helping families during February half term and beyond. The coupon was then reintroduced last Christmas to provide extra help to those struggling over the festive period.
Ruth Cranston, Director of Corporate Responsibility & Sustainability at Sainsbury’s said, “We know how challenging things are at the moment and as the cost-of-living continues to rise, we’re committed to helping ensure that everyone has access to affordable and nutritious food.
"We are really pleased we can extend our £2 top up for the NHS Healthy Start scheme to eligible customers in Wales and Northern Ireland and hope the additional coupon will provide some relief to many people over the coming months. Through our Nourish the Nation community programme, we remain dedicated to helping tackle food insecurity now and in the future.”
Rebecca Tobi, Senior Business and Investor Engagement Manager at the Food Foundation said, "Many families are really struggling at the moment as cost of living challenges intensify. Our latest data tracking in the UK finds that one in four households with children have experienced food insecurity in the past month, with four million children living in households experiencing food insecurity.
"Sainsbury’s decision to extend its coupon offer to families in Wales and Northern Ireland will help to reduce health inequities by ensuring that all Healthy Start recipients are eligible for the £2 top-up. We know that good nutrition during the first few years of life is critical for healthy growth and development, so it would be great to see other retailers follow Sainsbury's lead and boost their support of the Healthy Start scheme."
The step comes as last week, Sainsbury’s announced its new Nourish the Nation programme, a long-term aim to support communities with access to food now and in the future, working with longstanding charity partner Comic Relief.
As part of the programme, Sainsbury’s will be donating £3 million to support communities with access to food now and supporting projects that help prevent people and communities falling further into food poverty in the future. This includes a £1.5 million donation to long-standing partner Comic Relief, FareShare and key redistribution partners to support communities this Christmas.
From 23rd November until 24th December, the retailer is also asking customers to donate, if they can, when shopping in-store at Sainsbury’s and Argos, online at Sainsbury’s, or donating Nectar points on the Nectar app or website. Sainsbury’s will match all donations up to the value of £1.5 million. Customers can also donate food products at the food donation points in selected Sainsbury’s stores, which will go to local food charity partners.
Full terms of eligibility can be found here: https://www.healthystart.nhs.uk/frequently-asked-questions
Coupons are printed in superstores and not convenience stores. However, coupons can be redeemed in both superstores and convenience stores.
The NHS Business Services Authority deliver the NHS Healthy Start scheme on behalf of the Department of Health and Social Care.
Monday 28 November 2022
Cranachan Cake for Burns Night - 25th January
The traditional dish to finish a Burns night celebration, cranachan is a delicious mix of cream, raspberries, oats and honey - a true taste of Scotland.
We've married these crowd pleasing ingredients (including Trewithen Dairy's Cornish stamp of clotted cream) with a whisky soaked sponge cake. Best served with an extra wee dram of Scotch - just in case.
Ingredients
6 Eggs
410g Trewithen Dairy Salted Butter
410g Caster Sugar
410g Self-Raising Flour
1 tsp Baking Powder
1 tsp Real Vanilla Extract
30g Trewithen Dairy Natural Yoghurt
200g Trewithen Dairy Cornish Clotted Cream
500g Fresh Raspberries
45g Oatmeal (or you can whizz up regular oats)
45ml Whisky
1 tbsp Honey
Icing Sugar to decorate - optional
Method
Preheat the oven to 180c. Grease and dust flour in three 20cm cake tins.
Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. If the mixture starts to curdle, add a little of your weighed flour. Add the vanilla extract. Combine the flour and baking powder before adding to the mixture. Finally, stir in the yoghurt.
Bake in the centre of a preheated oven for approx. 20-25 minutes or until a skewer inserted into the cake comes out clean.
Leave to stand in the tins for 5 minutes, before turning out onto a cooling rack. When just slightly warm, brush or drizzle all the whisky evenly over the cakes.
Toast the oatmeal, either on a dry pan on the stove, or grilling in the oven. Keep an eye on it - it will turn colour quickly! Take it off when it starts to brown and smells beautifully toasty.
In a medium bowl, combine the clotted cream and three quarters of the raspberries, reserving the remainder for decorating. Using a fork, combine the two together while pressing down the raspberries to break them up. Stir through the honey and toasted oatmeal. Chill until you're ready to assemble the cake.
To assemble, layer up the sponges and cream, reserving just a little mixture to spread over the top. Finish with a dusting of icing sugar and the remaining raspberries. Enjoy with a dram of whisky.
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New reports reveal best ways to label plant-based food products
Two new reports published today by global food awareness organisation, ProVeg International, provide insights into the most effective ways to label plant-based products.
The two reports are called “Plant-based labelling: How common labelling language impacts consumer perception of plant-based products” and “‘Plant-based’ vs ‘vegan’: understanding consumer perceptions of food-labelling terms.”
Based on consumer surveys, the reports give valuable insights into how the food industry can label their products to ensure clarity about ingredients, draw in target consumers and present their products in the most appealing fashion.
“With the plant-based food industry experiencing massive growth, there are now many products on the shelves to meet consumer demands. But this means targeting consumers with the right labelling is becoming more important than ever,” Stephanie Jaczniakowska-McGirr, Director of Corporate Engagement at ProVeg, pointed at.
“These reports provide companies with insights which will help them more precisely hone in on their customer base with the right words for the right products,” she said.
In the first report on the impact of common labelling language, 1,000 consumers in the UK were asked in July 2022 to describe and rate their views on the terms ‘animal-free’, ‘meatless’, ‘meat-free’, ‘100% plant-based’, ‘plant-based’, ‘veggie’, ‘vegan’ and ‘vegetarian’.
The survey came up with the following key findings:
Consumers were most likely to choose a plant-based product with the label ‘100% plant-based’, ‘plant-based’ or ‘veggie’, whereas ‘meatless’ and ‘vegan’ were the least preferred labels.
Labels most likely to be perceived as being good for the animals and eco-friendly were ‘animal-free’, ‘vegan’ and ‘vegetarian.’
‘Animal-free’ and ‘veggie’ sounded like the most enjoyable and tasty options, according to the survey respondents, while ‘100% plant-based’, ‘vegetarian’ and ‘vegan’ were seen as healthy, safe, and nutritious. Consumers rated the labels ‘veggie’ and ‘vegetarian’ as the most affordable and easy to access.
Consumers told ProVeg they weren't confused by plant-based food products labelled as ‘nuggets’. Only 3.6% of respondents said they'd previously chosen a plant-based product referring to ‘nuggets’ by accident, while 96.4% agreed that they'd chosen the product consciously.
Over 80% of consumers said it's obvious products labelled as ‘vegan’, ‘vegetarian’ and ‘plant-based’ don't contain meat and 76% stated the labels helped them understand and identify the nature of the product.
"It's great to see consumers are in fact not confused by 'meaty terms' like 'nugget'. Our hope is these results will contribute towards creating a favourable regulatory and labelling landscape for plant-based products, particularly at a time when we're seeing uncertainty around such topics in Europe,” Jaczniakowska-McGirr said.
"It's really interesting to see consumers prefer 'plant-based' labels to 'meat-free' or 'vegan' terminology. These results echo many brands current labelling strategies, with the use of 'plant-based' labels becoming very common, particularly in the UK, where this survey was conducted."
The second report, on understanding consumer perception, draws on the results of an online survey conducted in October 2021 to establish the level of consumers’ understanding of the terms used to describe food products in the UK, plus the US.
The key findings from that survey are as follows:
The majority of respondents had an excellent understanding of the term ‘vegan’, with 69.4% of UK consumers and 61.3% of US consumers choosing the correct definition, saying they thought these food products don't contain any meat, dairy or eggs. Even so, more clarification and education is needed around the term. ProVeg strongly recommends highlighting the exclusion of dairy/eggs from these products.
About half of consumers surveyed (50.3% in the UK and 49.2% in the US) understood the term ‘plant-based’ correctly. Some consumers (17% in the UK and 26.1% in the US) were confused about whether ‘plant-based’ food products contain dairy/eggs. The same went for the term ‘vegetarian.’
Whilst 72.6% of consumers in the UK and 75.4% of consumers in the US understood a ‘dairy-free’ food product doesn't contain any dairy, the term still left consumers unclear about the product’s meat content.
In the same way, whilst 74.9% of UK consumers and 76.8% of US consumers understood a ‘meat-free’/‘meatless’ food product doesn't contain any meat, the dairy/egg content of the product remains unclear.
"This report offers insights into consumer knowledge around plant-based terminology in the UK and the US, with a deep dive into the way different dietary groups understand key terms,” Jaczniakowska-McGirr said.
“Such research is critical to help brands effectively target the growing number of flexitarian consumers and understand the best terminology to use on their products to ensure consumers know exactly what they are purchasing."
To learn more about Pro Veg visit https://proveg.com.
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