Wednesday 20 December 2023
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Tuesday 19 December 2023
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That's Christmas: Morrisons is the place for your Christmas parties
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Want to make a 'Sharp' impression with your food, drink, hospitality or leisure brand? These are the people who can
Founded in 2010, the Kent based agency has built a stellar reputation within the food and drink world and represents clients including Fever-Tree, Guild of Fine Food, and Produced in Kent plus a range of food and drink brands like Womersley Foods, Borough Broth, and Sauce Shop, both of which are brand new partnerships for Sharp.
Having recently added prestigious Kentish hospitality brand The Rocksalt Group and 2AA Rosette country restaurant, boutique hotel, and wedding venue The Ferry House on the Isle of Sheppey to its client roster, Sharp has brought in travel industry specialist Beth Harvey as a Senior Account Director to lead the growth of its new travel, hospitality, and leisure division. The agency also represents Kent Life Heritage Park and Folkestone Harbour, too.
Bringing in excess of 15 years travel PR experience and contacts to the team, Beth's PR career began working for brands including Wightlink Ferries, Hayes & Jarvis, and Virgin Holidays. This was followed by senior roles at leading PR agencies Hills Balfour in London and KBC PR & Marketing in Sussex.
With a background working primarily for tour operators, hotels, and international tourist boards, over the last five years, clients have included Cosmos, Travelbag, Loews Hotels, and 17 North American destinations ranging from The Florida Keys & Key West and Alberta to Virginia and Utah. Closer to home, she has also consulted for UK SME's Romney Marsh Shepherds Huts, Burleigh Court, and Wine Tours of Kent.
Adding further dynamism and experience to the Sharp team are two more hires:
Account Manager Abbie McCarthy joins Sharp from London PR and communications agency, Nexus, to work across the Guild of Fine Food, Sauce Shop, and Seggiano accounts. In her previous position, she worked on campaigns for brands including Glebe Farm, Bertinet Bakery, Bella Italia, and Meatless Farm.
Abbie's professional journey includes roles in PR and marketing at renowned charities such as Leeds Castle and The Aspinall Foundation. She transitioned into the health and wellness sector and later honed her expertise in the realm of food and drink.
Account Executive Megan Cooper graduated from Kingston University in 2022 with a First-Class Honours degree in 'Creative and Cultural Industries: Design Marketing'. The winner of a prestigious 'D&AD New Blood Wooden Pencil', an award given to 'the best of the year in advertising, design, craft, culture and impact', Megan launched her communications career whilst still at university working as a Social Media Content Creator for Kingston University Careers and Employability Service.
After graduating, she became a copywriter at a London-based ad agency before successfully obtaining one of only six internships at Bartle Bogle Hegarty, where she honed her skills in account management and strategy, working with brands including Tesco Food, Ribena, and Audi.
Says a delighted Sharp's Head of Clients and Content, Clare Pope: “Following our recent rebrand, our focus is now on deepening our expertise by expanding into new sectors with the launch of our dedicated travel, hospitality, and leisure division.
“Food and travel are an obvious pairing with many natural crossovers and so it only makes sense for us to upskill our team to allow us to provide our widely respected PR, social media, and brand building services to a broader range of clients across sectors which complement each other.”
For more information and to learn how Sharp can help your brand please visit https://sharprelations.com.
Say It With cheese... Reveal the Depth of Your Amour With These Unique and Seductive European Cheeses
And don't forget that your loved one will appreciate French cheeses for a fantastic Christmas gift, too!
For those who adore food, French cheeses offer the diversity and complex character that can't fail to impress if you take a little time to discover the cheese that best represents you or the target of your cupid's arrow.
To melt their heart
With its classy name, bright appearance, unctuous texture and mild but complex flavours, the Brillat Savarin cannot fail to delight. This triple cream cheese is the indulgent treat that any cheese lover will appreciate.
Deep and generous
For something that is going to give that little extra in every bite, offer a 36-42 month aged Comté. This much respected cheese develops crunchy crystals as it matures and leaves a strong lasting finish that will keep them coming back for more.
With hidden surprises
The domed shaped Gaperon with its fluffy white rind is infused with garlic and peppercorns during the maturation process. Cut open to reveal an ivory or pale-yellow colour with a buttery consistency and the idiosyncratic, intense flavours of garlic and pink pepper.
Brooding blue
Beyond its strong aroma, the creamy, buttery, and pungent flavours of Bleu d'Auvergne give plenty of depth to reflect upon and the cheese is sure to leave a lasting impression. Try it with dried fruits and walnuts and serve with a glass of white dessert wine for maximum pleasure.
A good companion for all occasions
Brie de Meaux is known as the Prince of Cheeses and it is even said that it was Louis XVI's decision to stop and enjoy a brie-filled pancake that led to his execution! Its rich milky taste, underlined by sweet and buttery flavours of mushrooms and almonds has made it a universally popular cheese with an ability to pair deliciously with fresh fruit, dried fruit, nuts and even bacon. For those with a sweet tooth, brie is delicious when baked in pastry with red fruits, apples and pears.
A traditionalist at heart
For those looking for a traditional romantic gesture the natural choice has to be Neufchâtel. This pretty cheese is known for its perfect Valentine's heart shape. It is said that during the Hundred Year's War, the young women of Normandy gave Neufchâtel as gifts to their British soldier sweethearts. Its bright white rind enrobes a soft, melt in the mouth centre and gives off a delicious mushroomy aroma. The paste smells of cream and definitely has a seductive appeal.
Bon appétit!
Remember to remove your chosen cheese from the fridge at least 90 minutes before serving or gifting to release the full flavours, aroma and texture.
CNIEL
SWEET SPOT: Islands Chocolate Launches Decadent Gifts in Fortnum & Mason and Liberty in Time for Valentine's Day
Priding itself as a family-run company, Islands Chocolate stands out as one of the few chocolate brands with its own cocoa farms, located within the Caribbean. Embracing the spirit of ethical gifting, the company's employees not only earn considerably higher than the national living wage in St Vincent but also very considerably surpass the equivalent Fairtrade standard in Africa, from where most cocoa comes from.
Their chocolate is used in the kitchens of renowned chefs like Tom Kerridge, Phil Howard and Heston Blumenthal. The carefully crafted chocolate is designed to elevate both the art of baking and the joy of savouring each utterly delectable bite.
Discover the perfect Valentines gift for the master baker or chocolate lover in your life with these beautifully designed 200g tins of heavenly delights:
75% Dark Chocolate - 200G
The 75% is the most versatile chocolate of the range, balancing a high cocoa percentage with well-rounded flavours. Aromas of jammy dried fruit and caramelised honey carry are accompanied with bursts of fresh citrus and ripe banana, notes of dark caramel and sweet spices with a warming finish. These are priced at £8.95.
55% Milk Chocolate - 200G
The 55% Dark Milk couples the sweet, creamy nostalgia of a milk chocolate with intensely flavourful St Vincent cocoa to curate a mature, versatile coating when used in baking. Aromas of toffee and malt develop further in the flavour, leading to an explosion of buttery caramel and rich creaminess, perfectly balanced by a light acidity and fruity banana notes. These are priced at £8.95.
37% White Chocolate Giant Button
Caribbean cocoa butter offers complex, chocolatey flavours and well balanced sweetness, combined with creamy whole milk and a hint of salt for a uniquely sophisticated white chocolate flavour. These are priced at £8.95.
55% Dark Flakes Hot Chocolate
The 55% Dark Flakes create an indulgent luxurious hot chocolate like no other. Notes of rich caramel and zesty orange are expertly complemented by deep cocoa flavours. This tin is specially crafted for the ultimate hot chocolate experience, available at Bayley & Sage, Real Eating Co and online. These are priced at £8.95.
By buying a gift from Islands Chocolate next Valentine's Day (and for Christmas, too?) you can not only bake with chocolate used by some of the UK's top chefs, you can make a stand against unethical practices in the cocoa supply chain. And these embossed, vibrantly coloured tins will look fantastic on your kitchen shelf!
Founder Wilf Marriott said: "Cheap, poor-quality chocolate tainted by slavery, child labour and deforestation is just not acceptable - people and our planet deserve better, especially as a romantic and thoughtful gift. Islands Chocolate proudly leads the charge with a deliciously ethical alternative, with every bite telling a story of ethical indulgence.”
For more general information visit www.islandschocolate.com
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Friday 15 December 2023
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Sandford Orchards Collaborates With Moons Cider to Launch Orchard Moon
Says Barny Butterfield, Chief Cidermaker at Sandford Orchards: “Moons Cider, from Somerset, was the winner of our 2022 Breakthrough Cider Maker Awards.
"Part of their prize was to work on a collaboration cider with us and I'm obviously delighted to see this come to fruition. Tom Moon worked closely with our head cider maker, Andy May, using the best apples from both counties to create Orchard Moon.”
Created using Yarlington Mill apples from Somerset and Brown's apples from Devon, Orchard Moon (ABV 6.5%) is a luscious and juicy cider.
It has deep aromatics and complexity from Yarlington Mill, complemented by the crisp, green apple zing of Brown's, which combine to produce a full-bodied cider with a light sparkle and medium dry finish.
Andy May, Head Cider Maker at Sandford Orchards comments:”Tom was a very worthy winner of the Breakthrough Cider Awards. It was great to be able to share my knowledge and experience with him in blending Orchard Moon. It's a combination of two of my favourite apple varieties, which really represent everything great about West Country cider.”
Tom Moon, owner of Moons Cider said: “I was unsure about creating a medium/dry cider. I was concerned it might be too dry and challenging with the single varieties we were using but it was great to work with Andy, as he made sure to balance the strengths of both so that they complemented each other perfectly. We're excited by the final blend and think this is a cider people will enjoy and keep coming back to.”
Barny continues: ”We set up the Breakthrough Cider Maker Awards in 2019 to celebrate and support excellent whole juice cider producers from around the UK to help secure the future of real British cider. Winners of these awards benefit from priceless help on the journey including the chance to work with us on a collaboration cider.”
He adds:” Tom Moon has been making cider for more than ten years, having started as a teenager. When he won the award, he was producing around 10,000 litres of cider on his own whilst juggling his main job as a builder. We think Moons has what it takes to become a very successful business and are delighted to play our part in supporting Tom to achieve that.”
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. The area has long been known as one of the most fertile parishes in all of Britain, both for its grazing and ability to grow apples. Crediton sits in the lee of the moors, so receives the right amount of rain and the right units of heat in summer.
Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.
For learn more about Moons Cider please visit www.moonscider.co.uk and follow them on Facebook and Instagram.
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Tuesday 12 December 2023
PACE announces new order
PACE Steel Belt Systems, which is a global leader in conveyor belt solutions, proudly announces the successful acquisition of their first order for the PACEMatic Auto Belt Tracking System with this new customer.
This exciting deal solidifies their commitment to cutting-edge technology and operational excellence, as they partner with a major flat bread manufacturer based in the UK who is expanding into Poland.
The PACEMatic Auto Belt Tracking System, renowned for its advanced tracking capabilities, will be seamlessly integrated into the manufacturing processes of their client. This collaboration underscores PACE Steel Belt Systems' dedication to providing state-of-the-art solutions that enhance precision and efficiency in the food industry.
"We are excited to celebrate this significant milestone with the successful acquisition of our first order for the PACEMatic Auto Belt Tracking System with this new client," said Paul Lawson, Managing Director at PACE Steel Belt Systems.
"This collaboration highlights our focus on delivering innovative solutions that optimise production processes and ensure the highest standards of performance for our clients."
The PACEMatic Auto Belt Tracking System is designed to enhance belt alignment, reduce maintenance downtime, and improve overall operational efficiency. PACE Steel Belt Systems is proud to contribute to the success of our client's flat bread manufacturing operations and looks forward to further collaborations within the dynamic Polish market.
Celebrate the UK’s beloved pubs with Food by National Geographic Traveller (UK)
With pubs facing unprecedented challenges, there’s never been a better time to pay tribute to this wonderful British institution.
In its latest cover story, the magazine zones in on the success stories giving the industry hope, while also offering guides to classic pub dishes, the best beers, desi pubs and perfect spots for pub purists.
Glen Mutel, editor of Food, said: “If the pandemic made many of us long for the pub, the threat of losing our locals has really brought home just how important they are.
“Fortunately, there’s another story to tell, the story of all those who are finding ways to keep pubs afloat, from the punters clubbing together to ensure their locals remain community owned, to the chefs creating a new type of gastropub, designed to please every kind of customer.”
Also in this issue, we meet the chefs keeping culinary traditions alive in the Indian state of Goa; enjoy a meal of buffalo banh mi on a Native American reservation in South Dakota; and try out the many speciality sausages of Franconia, Germany. All this, plus the best of Lima, Bucharest and Tromsø.
In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.
Don’t miss:
• Deconstruct: Yule log — the lowdown on the dish also known as bûche de Noël
• My Life in Food: Rapper and broadcaster Big Zuu on okra stew and Jamaican food
• Try it Now: How chefs are putting a savoury spin on French toast
• Five Ways With: Get the best out of oysters
• Recipe Journal: Four potato dishes from around the world
• Make Perfect: Tips for mastering tom yum soup
• The Pioneer: Paris-based chef Mory Sacko on blending French, West African and Japanese cuisines
26-PAGE DIGITAL EZINE SAMPLE https://magazine.natgeotraveller.co.uk/food-dec23/
Fast facts
Issue 22
On sale date: 7 December 2023
Price: £5.10
Website: nationalgeographic.com/travel
Find us on Facebook: facebook.com/NatGeoTravelUK
X (Twitter): twitter.com/NatGeoTravelUK
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Owens Coffee Unveils Perfect Waves Café
Perfect Waves Café is located just off the A38, adjacent to Endsleigh Garden Centre, offering an easily accessible pit stop for those passing by to indulge in a cup of sustainably sourced coffee, freshly roasted on-site, beautifully brewed tea and delicious local produce. Find Perfect Waves Café at The Roastery (Ivybridge, PL21 9JL), open from Monday to Saturday from 9am - 4pm. Four-legged friends are welcome inside the new café and in the existing outdoor seating area.
Lorraine Bridden, Managing Director of Owens Coffee, says: “We’ve opened Perfect Waves Café to give our passionate team the opportunity to showcase everything we do, from our organic and Fairtrade coffee to our expertly brewed teas and locally sourced produce.
“Our customers will have a choice of coffees, including a house blend or a single origin of the day, plus our organic Decaf. We’ve installed our Rancilio RS1 coffee machine for our professionally trained baristas. The machine is an extremely high-tech piece of kit, which is programmable so that we’re able to make consistent, precision-made coffees. Our teas, Devonshire Tea and Perfect Waves infusions are also a feature of the drinks menu.
“Customers visiting our new space can look forward to an all-round experience with top-quality produce brought to you by our friendly team of baristas.”
The new café is proud to serve Owens’ freshly roasted coffee beans, all of which are 100% certified organic and Fairtrade, having been expertly roasted on-site. Choose from a variety of brewing methods, served black or with Trewithen’s Barista Milk or plant-based alternatives.
The inspiration for the name, Perfect Waves infusions will also star on the menu, alongside hot chocolates and soft drinks, from local suppliers Luscombe Drinks, Gusto Fairtrade & Organic Drinks, Tarka Springs, Four Elms Apple Juice and Courtney’s Apple Juice.
The menu has been developed around showcasing locally sourced produce, where possible, featuring a selection of sandwiches, paninis, light bites, fresh cakes and pastries with organic and vegan options (subject to availability). Sourced from local producers and suppliers including Cakewhole, Tamar Fresh, Foxcombe Bakehouse Bars, Burts Crisps, Mr Filbert's snacks, Plough to Plate and Flapjackery.
The Roastery - a purpose-built, state-of-the-art facility designed to have a low environmental impact - has been home to Owens Coffee since 2018. This is where they clean-roast, package and distribute their organic and Fairtrade coffee across the UK, both to consumers and businesses. It also houses a shop, contemporary training facility and events space where visitors are welcomed, with tours and tastings for wholesale customers, and professional barista training. A range of coffee experiences and masterclasses can be enjoyed by coffee enthusiasts, including their Latte Art Essentials Workshop.
Owens’ range of freshly roasted coffee beans can be purchased from the shop alongside Perfect Waves infusions and a full range of brewing equipment; tried, tested and recommended by the team.
For more information about the new café and upcoming coffee experiences at The Roastery, please visit the website at owenscoffee.com, follow @owenscoffee_ on Instagram and Owens Coffee on Facebook and @PerfectWavesCafe on Instagram and Facebook.
Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche
Venison and haggis smash burger in a whisky butter, stout steamed brioche
Makes 1 burger
115g venison mince
70g haggis
40g minced pork fat
2 rashers smoked streaky bacon
One or two slices of Emmental
Softened 75g of butter
1 tbsp whisky
Brioche burger buns
Brown sauce
Splash of stout
Steele cloche (a metal saucepan will do)
Best cooked on a scorching hot flat griddle surface.
Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!
Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.
Griddle your bacon until crispy but not brittle. Set aside.
Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute.
If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.
Remove smash burger tower and place on bottom half of brioche.
Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.
Saturday 9 December 2023
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That's Nice News! Nice to Launch Canned Sparkling White Wine to Sainsbury's Nationally
The female-led team is innovating with formats, making wine more inclusive and less intimidating, and bringing a fresh outlook to the industry.
Whether you're after a perfectly portioned canned wine for the train, or boxed wine for your winter celebrations, they make it for whenever you want it. Because they're NICE like that!
Autumn 2023 saw NICE launch their first Sparkling Wine, available from the NICE website and Sainsbury's in 200ml cans, the dry, crisp and sparkly vegan-friendly white wine stands at an easy drinking 10% ABV (from £2.50).
Of consumers' top wine moments, 'celebration' leads the way, with sparkling wines the perfect pairing for this occasion. Furthermore, sparkling miniature cans have seen growth of +17% YoY vs. sparkling miniature bottles at just +8% YoY identifies the growing demand for this style of wine in this format.
“We're here to celebrate the wins in people's lives, no matter how big or small the occasion, so we created this sparkling white wine for a night out with a sparkly outfit, all the way through to celebrating on the sofa with a takeaway.” says Nice Co-Founder, Lucy Busk.
THE WINES
NEW Nice Sparkling White Wine (10% ABV)
Dry, Crisp and Sparkly: a Spanish Airén from La Mancha, Spain, with extra party appeal
Nice Sauvignon Blanc (11.5% ABV)
Dry, crisp, with a wink of peach: a classic French white from the Cotes de Gascogne region
Nice Pale Rosé (12% ABV)
A crisp, dry and proudly pale rosé from South of France, just outside Montpellier
Nice Malbec (13.5% ABV)
Juicy, darkly fruity and smoothly Argentinian, this medium bodied wine hails from Mendoza in the foothills of the Andes
NICE CANNED WINE – Available from Sainsburys, Amazon & Ocado
NICE put their favourite Sauvignon Blanc, Pale Rosé and Merlot in 187ml cans (RRP £3). It's wine without intimidation and pairs well with whatever. Each of the wines are vegan and the cans are light, fast-chilling and 100% recyclable, forever. Prefer to shop indie? NICE is the fastest growing canned wine brand in the UK and the largest independent brand in still canned wine, found at over 4000 outlets around the country.
NICE BOXED WINE – Available from Amazon & Ocado
Find the Nice trio in a new Boxed Wine format (RRP £21.50); equal to three bottles, nine cans, or 18 small glasses of wine, which lasts longer in a box (as it won't oxidise and go iffy) staying fresh for six weeks after opening. Just unleash the tap for your quick-one-wine, cosy-wine, whatever tickles your fancy wine. The box and bag are fully recyclable, so pop it in the recycling and give it the chance of a brand-new life.
Find NICE Sparkling White Wine at Sainsbury's stores nationwide and via the NICE website; on trade can order direct from Nice by contacting dmc@nice-drinks.co.uk. Find the NICE core range at Sainsbury's, Ocado, Amazon and WHSmith, as well as sports stadiums, music venues, airlines, theatres, cinemas and restaurants.
Sandford Orchards Relaunches Rib Tickler Cider With New Charity Partnership
Explains Chief Cider Maker, Barny Butterfield: “Rib Tickler began life as a collaboration between Sandford Orchards and the Rugby Players Association to encourage professional rugby players to gain experience outside of sport.
"Working with a group from the Exeter Chiefs, which included international players Sam Simmonds, Sam Skinner and Jonny Hill, the players harvested, pressed, blended and bottled the first few batches of this outstanding, fresh apple cider, with the aim of raising vital funds for charity.”
The legacy continues and now, following a rebranding of Rib Tickler, Sandford Orchards has confirmed its rugby charity partner, Wooden Spoon. Every bottle or pint of Rib Tickler sold will help support the incredible hard work of Wooden Spoon with £10 donated to them for every barrel sold, including all bottle sales.
Wooden Spoon is the children's charity of rugby. They're a grant-making charity and fund life-changing projects all across the UK and Ireland. In the last year, despite hard conditions, they raised and distributed £1M in grants to support 107 charitable projects helping over 1,113,000 vulnerable children and young people.
The first cheque for £3,900 has already been handed over and Sandford Orchards will be keeping in touch with the charity throughout the partnership to find out how their donation is helping vulnerable children. Barny adds: “This is our chance to give back as a business to a hugely impressive charity doing vital work. I'm looking forward to visiting some of the projects which we have helped to fund. It's a real pleasure to see the money go to work for children in areas that badly need the support.”
Rib Tickler Cider (ABV 5%) is a fabulous addition to the Sandford Orchards range with rich aromas of honey and baked apple, ripe and buttery on the palate, with a moreish apple skin flavour, balanced with a crisp, natural acidity. It is available in 500ml bottles, RRP £29.75 for 12 and a 20 litre Bag in Box, RRP £58.90 from www.sandfordorchards.co.uk as well as selected retail outlets.
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
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Crave End a Successful 2023 With the Launch of Bisco's; a Free-from Twist on the Dunkable Cookie Sandwich Biscuit
Following Sainsbury's announcement of a new format that combines frozen, ambient, and chilled free-from products all in one aisle, CRAVE is set to launch a range of new products into Sainsbury's this year to help bolster the options for their free-from customers.
Bisco's is the first new product in a new series of NPD for 2024, launching into Sainsburys from 31st December 2023.
PRODUCT: Bisco's
DESCRIPTION: Golden sandwich biscuits filled with a vanilla cream and sprinkle centre
PRICE: RRP £3.50
PACK SIZE: 130g
RETAILER: Available from Sainsbury's from 31st December 2023
Continuing to battle against and challenge the status quo, CRAVE came under scrutiny earlier in the year for some of their products getting rather close to the branding of other big multinational brands.
On the launch of Bisco's Rob Brice said, “In the office, we had lots of fun coming up with a name for our first biscuit product, we toyed with 'Noreo', but after our accountant advised us, we don't have budget for another lawsuit this year, we settled on Bisco's!
"We really like to think they encapsulate the fun of a Disco with the taste of a Birthday cake. Obviously Bisco's are very different from any other circular biscuit, being vegan and free from the top 14 most common allergens, whilst still being tasty and ready to dunk (if you like that sort of thing)!”
Rob, who is an expert in food development, founded CRAVE in 2020. Following on from his appearance on the TV Show Aldi's Next Big Thing in 2022 with his free-from maize snacks, CRAVE has gone on to secure listings with major retailers such as Asda, Morrisons, Ocado and more recently, Sainsbury's.
Standing up for inclusivity, CRAVE's products are designed to be enjoyed by everyone. They are gluten-free, vegan, and free from milk, egg, and lactose, ensuring that individuals with dietary restrictions never experience that FOMO.
Want to join the CRAVE revolution and become a stockist? Please email hello@cravenomore.co.uk
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Tuesday 5 December 2023
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Monday 4 December 2023
Bringing food system transformation to the heart of the international climate agenda
At COP28, ProVeg International, a food awareness organisation, will build on the success of COP27, by further emphasising the need to make the shift towards plant-rich diets, adopt sustainable and resilient agricultural practices, and reduce food loss and waste.
What is the pavilion?
The Food4Climate pavilion is a space within the Blue Zone that will be open from to 12 December 2023. Partnering organisations will host events to bring food system transformation and sustainable diets to the heart of COP28, mainstreaming a transition toward diverse and resilient food production and consumption systems.
Who are the organisations behind the Food4Climate pavilion?
20 partner organisations will join ProVeg at its Pavilion, including: World Animal Protection, A Well-Fed World, Humane Society International, the Jeremy Coller Foundation, Mercy for Animals, Compassion in World Farming, FOUR PAWS, the Plant Based Foods Institute, the Buddhist Tzu Chi Foundation, the Changing Markets Foundation, the Plant-Based Foods Institute, Topsector Horticulture & Starting Materials, Terrascope, Food Tank, the MENA Youth Network, Young Professionals for Agricultural Development (YPARD), International Association of Students in Agricultural and Related Sciences (IAAS), YOUNGO Food and Agriculture, the ProVeg Youth Board, Upfield and Impossible Foods.
What are the main objectives of the Food4Climate pavilion?
Bringing food system transformation and sustainable diets to the heart of COP28
Mainstreaming a transition toward diverse and resilient food production and consumption systems as a key climate mitigation and adaptation solution
Bringing diverse stakeholders together to discuss challenges and solutions
What does their 10 day programme cover?
Their programme is divided into four chapters:
Setting the stage and taking stock
Friday 1 December: (Re)thinking food systems
Saturday 2 December: Transforming consumption
Sunday 3 December: Building on past work
Monday 4 December: Connecting the dots
Showcasing innovation and solutions for planet and human health
Tuesday 5 December: Promoting innovation
Wednesday 6 December: Empowering change
Giving a voice to the unheard
Friday 8 December: Cultivating a green generation
Saturday 9 December: Leaving no one behind
Expanding our work for better action
Sunday 10 December: Growing the movement
Monday 11 December: Extending our scope of actions
Thursday 7 December is the official day of rest.
What kind of events are being held?
We’ve organised all types of events, from panel discussions to debates, from film screenings to receptions, from mini-conferences to award announcements. You won’t be disappointed, so come by and stay for a bit!
Can I take part digitally or in-person?
If you have access to COP28 and the Blue Zone, you can attend our events in-person at the Food4Climate Pavilion.
If you’re not attending COP28, but are still interested in our events, you can watch them live streamed. Registration details can be found under each day page.
Or follow their Youtube Channel.
What will happen after the Pavilion and COP28?
As we pursue their work after COP28, the Food4Climate Pavilion will strengthen and expand the network of stakeholders interested in food systems change to all kinds of stakeholders (national delegates, UN agencies, private sector, civil society, youth and more) and help build common strategies for 2024 and beyond.
They will continue collaborating on projects outside of the conference as climate work doesn’t stop after COP.
Thursday 30 November 2023
Refresh Your Taste Buds This Dry January With Thatchers Zero
Let Thatchers Zero Cider, the UK's #1 alcohol-free apple cider, refresh your taste buds.
An alcohol-free cider with body, smoothness and character, Thatchers Zero has a crisp, medium dry character and a fruity aroma. This Somerset cider retains the taste and character of a true cider but without the alcohol.
It's the first choice for those who don't want to compromise on taste and enjoyment when opting for alcohol-free.
Crafted using a selection of their favourite bittersweet apple varieties at their mill in the heart of Somerset, they make sure their alcohol-free Zero quenches the thirst for drinkers who want a premium experience, delivering on taste and enjoyment.
Thatchers has been crafting ciders since 1904. Four generations later, they're still independently owned and family operated, with a passion for making the best quality ciders sustainably, always putting their heart and soul into their ciders.
Low and no drinks are now part of regular drinking occasions, and as the UK's #1 alcohol-free apple cider, Thatchers Zero can quench the thirst all year round for those looking for a premium low or no cider.
At Thatchers they've worked very hard to create a 0% cider that delivers on taste. And the result? Thatchers Zero is creating huge interest from drinkers who recognise Zero can provide the social enjoyment but without the alcohol.
Like all other ciders in their range, Thatchers Zero is gluten free and is suitable for vegetarians and vegans.
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Friday 24 November 2023
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Munch Lunch & Dinner, Your New Kitchen Essential
Discover how you can turn low-cost and easy to find ingredients into delicious and nutritious dishes.
We live in a world full of celebrity chefs, social media and aspirational cooking and it's all too easy to be overwhelmed by all the conflicting information that bombards us from all sides.
One minute we're told to cook seasonably and shop locally and the next we're advised to hunt down unusual, exotic ingredients that probably go past their use by date before we ever need to use them again.
But Munch Lunch & Dinner cuts through all this noise. Every single recipe uses ingredients that can be found in your store cupboard or a local supermarket. You won’t need any specialist equipment either, most of the recipes use only one saucepan. There are clear guides on how to shop and chop meat, fish and vegetables and how to substitute expensive ingredients without sacrificing taste.
Munch CIC is passionate about fighting health inequalities, empowering communities, and helping individuals make healthy changes and learn about sustainable nutrition. The book was born out of Munch Community Cooking workshops and courses which they run to help people develop the skills and confidence they need to cook from scratch.
Munch Lunch and Dinner was designed as a take home tool for the low income and disadvantaged groups they regularly work with. However, they realised many more people would benefit from their back-to-basics approach to home cooking and meal planning.
This cookbook is more than just recipes. It guides you through stocking your cupboards with versatile ingredients and batch cooking meals for future use. There are also tips for reducing waste and making your food go further by utilising leftovers. Throughout the book there is nutritional information and advice about eating sustainably including great ways to introduce more plants into your diet.
Mary Louise Needham-Carlton, is a Director of Munch CIC and author of Munch Lunch & Dinner. On releasing her first cookbook she said: “It’s really exciting to potentially be able help more people access good healthy food and learn about sustainable nutrition. Cooking doesn’t have to be complicated! We hope this book will be a useful guide for new cooks as well as a go-to for experienced cooks, for new ideas for quick mid-week meals. Plus, all profits help individuals and children at are Cooking Clubs learn valuable life skills, which is what we love more than anything here at Munch!”
The book is available to buy from the Munch website, munchcic.co.uk and online via Amazon. Priced at £21.99 hardback and £14.99 paperback. What’s more, the profit from every two books sold buys one space for someone to attend the Munch community cooking groups. These groups help children and individuals build a healthier relationship with food. Production of the book was supported by Winchester City Council.
Darts Farm Wins Local Hero Award at National Food & Travel Magazine Awards
Michael Dart, who runs Darts Farm alongside his brothers, James and Paul, comments: “We were over the moon to be nominated for two categories at these national awards, with The Farm Table up for Best Restaurant outside of London and Darts Farm as Local Hero.
But, with such an outstanding shortlist, packed full of world-class chefs and establishments, we didn't dare to hope that we would really be in with a chance of winning.
"When the winners were announced, we were blown away to receive the Local Hero Award. This award is a community-focused award that highlights regional companies who deserve national recognition for their contribution to the local scene, with Food & Travel Magazine describing Darts Farm as one of the best farm shops in the country.”
He continues: “Following our original nomination, the vote was then opened to the public and it was our fantastic customers that voted in their droves to make us winners of this coveted award. We can't thank them enough.”
Darts Farm, set just outside Exeter, overlooks the beautiful Clyst Valley. It has grown from humble beginnings, as a small pick your own business established in 1971 by Michael's father, into a unique, multi-award-winning destination, which still retains the working family farm at its heart.
The food hall sells all of its home-grown produce alongside food and drink from incredible, passionate artisans. Much of this amazing produce also appears on the menus of their 3 restaurants onsite, with particular focus in their flagship restaurant, The Farm Table, which celebrates the simplicity of beautiful ingredients grown, reared, caught and crafted on their doorstep. What they cannot grow themselves on the farm, they source from their vibrant community of like-minded producers, farmers and fisherman who share their passion for flavour, seasonality and sustainable, traditional methods.
Michael adds: “Winning this award is a fantastic achievement for Darts Farm and a real testament to our brilliant, passionate team. It is also recognition of the world-class, local artisan producers whose wares we sell in our shop and use in our restaurants. We like to think that it is a feather in the cap for Devon as a foodie destination too.”
Food and Travel magazine is the world's leading gastronomic travel title, with an amazing 25 year heritage of writing for those who love foodie adventures, discovering the best ingredients, dishes and flavours and trying new, exciting restaurants.
Darts Farm is open 8am-7pm, Monday to Saturday and 9.30am-4.30pm on Sunday.
For further information on Darts Farm please visit www.dartsfarm.co.uk and follow Darts Farm on Facebook and Instagram.
That's Christmas: That's Food and Drink: Refuge Manx Rum is announce...
That's Christmas: That's Food and Drink: Refuge Manx Rum is announce...: That's Food and Drink: Refuge Manx Rum is announced by Fynoderee Distillery : The Fynoderee Distillery is pleased to be able to announce...
Wednesday 22 November 2023
Refuge Manx Rum is announced by Fynoderee Distillery
The barrel-aged Refuge Manx Rum will be a limited-edition organic spirit launching in 2024 to mark the 200th anniversary of the Royal National Lifeboat Institution (RNLI).
Living up to its name, this very special rum is currently securely locked away in the iconic Tower of Refuge and will mature in the monument for over a year before being released for sale towards the end of next year, 2024.
It will have a very special journey for a very special cargo, electric tram, horse tram and tractor! The Fynoderee team felt the rum’s journey to the tower deserved a very special send-off from the distillery, which is based next door to the Manx Electric Railway station in Ramsey.
They were able to utilise and promote the Isle of Man’s unique Victorian transport network to navigate the challenging task of transporting their rum to the Tower. Barrels were loaded onto the Manx Electric Railway’s Goods Wagon (previously not used for several decades) to Derby Castle Station in Douglas. They were then loaded onto a horse tram pulled by “Torrin” the Clydesdale Trammer who pulled the cargo along the promenade to the War Memorial in Douglas.
Sent to the Tower?
Exploiting the last Equinox low tide of the year, the rum was then loaded onto a trailer and towed along the causeway to the Tower by tractor where it will rest, maturing in first-fill oak Bourbon casks and absorbing the unique atmosphere of the Manx stone-built tower and the mineral rich salinity of the sea air.
Refuge Manx Rum will be available to purchase from the distillery’s website with a proportion of the sales revenue being donated directly to the ENLI charity. Also, and That's Food and Drink really approves of this idea, two bottles will be donated to every one of the 238 lifeboat stations in the British Isles, to be auctioned to generate further much-needed funds for the RNLI life-saving endeavours in its very special 200th year.
The Refuge Manx Rum film
And the Fynoderee team have produced a special short film which tells the story behind Manx Refuge Rum including its relationship with the RNLI and its journey to the Tower of Refuge.
The film was premiered at Media Isle of Man’s Awards for Excellence on Thursday 16 November 2023 and can now also be viewed on the Distillery’s website at www.fynoderee.com/RNLI200
Anyone wishing to continue following the journey of Refuge Manx Rum, including release information, and to find out more about Fynoderee’s Coastal Collection of Spirits, can sign up to receive updates at https://fynoderee.com/pages/signup
Paul Kerruish, co-founder of The Fynoderee Distillery said: "When we were considering how we could make this Rum extra special, we were struck by the idea of taking it out to the Tower of Refuge to barrel age. It feels somewhat surreal now to think that we actually did it!"
He went on to say: "Every time we look out towards the Tower, often watching the waves crashing over the top, we think of our rum nestling safely inside. We're eager to find out how the unique maritime atmosphere of the tower impacts and enhances the flavours within our rum made from ‘scratch’ here on the Isle of Man and we will be undertaking progress visits to “dip” the casks and monitor how the spirit develops.
"As many locally know, the Tower was commissioned by Sir William Hillary, founder of the RNLI, and therefore couldn't be more apt. But we knew there'd be hurdles to overcome logistically! The journey to date has been a real community effort and we're extremely grateful for the special permissions granted to us by HM Customs and Excise and the Department of Infrastructure to make the project become reality.
"Within the film you will see many of those who helped us on the day, especially the team at Isle of Man Transport. Being able to use our heritage railways to transport the barrels provided a nostalgic nod the Island’s uniqueness that we're always so proud to promote.
"Ultimately, we hope that this very special rum will generate a significant amount for the RNLI and provide the perfect ‘Manx-made tot’ for everyone who wishes to salute all those brave RNLI crew members past and present who have saved lives at sea over the generations."
Tiffany Kerruish, co-founder of The Fynoderee Distillery added: "As a distillery it's always our aim to celebrate and promote Manx culture and heritage through the storytelling of our products. To be able to do so with products that will generate funds for such a beloved charity is a real privilege for us and we are so excited to work with the RNLI and in collaboration with local organisations like Manx National Heritage to keep the spotlight firmly on the Island and our five lifeboat stations operating around our coastline throughout the 200 year commemorations.
"While we all wait patiently for “Refuge Manx Rum” to be ready, we hope that supporters of the charity and local Manx producers will continue to enjoy our ‘Fynoderee Manx Dry Gin – RNLI Edition” a classic gin packed with aromatic juniper and incorporating a nod to its maritime heritage with a touch sugar kelp. The gin is proving to be a very popular part of our range with buyers from the Island and further afield and we think it makes the perfect present for Christmas!"
Saturday 18 November 2023
Limoncello Di Capri's New Cream Liqueur Hits the Lips of UK Lemon Lovers
A delicious new Limoncello di Capri Cream Liqueur has just been launched in the UK, which is guaranteed to tantalise your tastebuds.
Launched by well known and popular Italians spirit producer Molinari, Limoncello Di Capri Cream is a smooth, silky cream liqueur that balances the quintessential tartness of lemons with a warming, creamy texture.
With the popularity of cream liqueurs ever-increasing and people indulging in new drinks over the festive season - this is the must-have bottle to keep on your home bar.
Limoncello Di Capri original and cream liqueurs carry with them the provenance of being made on the Amalfi Coast, from the protected Sorrento Lemons – the ingredient that gives the tipple its distinctly zingy flavour! Upon your first sip of Limoncello Di Capri Cream, you'll taste the iconic zest of lemon, accompanied by the sweetness of the delicate cream – an incredibly moreish combination.
Nick Gillett, MD of the liqueur's distributer Mangrove Global said: Here in the UK we love cream liqueur, especially in the colder months where we get a little more indulgent in our drinking habits. So, Limoncello Di Capri Cream is hitting our shelves at exactly the right time.
“With the rise in home entertaining and even cocktail making, it's a bottle that can be enjoyed neat or mixed into adventurous new cocktails to level up your serve.”
Combining the lightness of summer with the warm indulgence of the colder months, the spirit is a great option all year round. The signature serve for Limoncello Di Capri Cream is simply poured neat, over ice, but this flexible 19% ABV liqueur lends itself well to a variety of cocktails and is even a delicious addition when splashed into your favourite fruity pudding recipes.
Richard Glover, Area Export Manager for Molinari said: “Here in the UK we love Italian spirits and liqueurs. And this love affair will undoubtedly continue when customers take their first sip of Limoncello Di Capri Cream.
“The warming citrus and sweet, rich cream are perfectly suited for day or night tipples and promise to transport you to Italy's dramatic Southern coastline. Equally as delicious as the original Limoncello di Capri, this is a new way for customers to enjoy the sun-fuelled, pleasure filled flavour of Southern Italy. It's set to become a household favourite.”
Limoncello Di Capri Cream, 50cl, 19% ABV, is now available at Amazon at £16.00.
Friday 17 November 2023
Our pizza secrets revealed!
Every year, the UK sees a massive £5 billion spent on pizzas, and while 80% of these are typically purchased from restaurants and takeaways, the landscape is evolving. This shift has led to a growing appetite for homemade pizzas and shop-bought alternatives that can be personalised and enjoyed in the comfort of one's own home.
Cooks&Co, the award-winning range of exciting store cupboard ingredients, is at the forefront of this pizza revolution, witnessing first-hand the surging demand for its quality ingredients as pizza toppings.
Its Green Frenk Chillies is now the no.1 best seller and its Sweety Drop Peppers has entered the top 10 best sellers list, too. In response,
the brand recently conducted an extensive nationwide study to dig deeper into the pizza-topping preferences of Brits, revealing a nation of astute pizza enthusiasts who relish the chance to become culinary pizza artistes, experimenting with a diverse range of favourite toppings and flavours.
DIY Pizza Customisation Sweeps the Nation and gives rise to Super Toppers
On average, pizza-loving Brits across the UK tastefully embellish their pizzas with just under 3 distinct toppings. However, there's an extraordinary league of pizza enthusiasts, 2.7 million strong, known as the "super toppers," who take culinary creativity to new heights by piling on an impressive 6 or more toppings.
The art of pizza customisation isn’t just reserved for home-made pizzas either, nearly half (47%) of Brits admit to pimping up their shop-bought pizzas with extra toppings.
Surprisingly, almost a fifth (19%) of Brits admit to going one step beyond and stripping away toppings from store-bought pizzas and replacing them with their own favourites. The 25-34 age group takes the reins in this picky topping transformation, with a third (33%) of them doing it. Northern Ireland residents proudly claim the title of champions in the customisation arena, with a quarter (25%) confessing to taking part in this flavourful makeover.
Beloved Ingredients, Taste Divisions and Trending Ingredients
In the world of pizza toppings, the preferences are absolutely clear. The top five favourites include extra cheese, shredded or chopped chicken, pepperoni, onions, and mushrooms. Conversely, the list of least-liked toppings comprises figs, jackfruit, aubergine, broccoli, artichoke, and seafood. The ever-controversial pineapple is still a topic of fierce debate, with almost half (48%) embracing its sweet tang, just over 2 in 5 (43%) staunchly refusing it, and 1 in 12 (9%) remaining undecided.
The popularity of pizza toppings like sweet peppers, chillies/jalapeños, and sundried tomatoes, mirrors broader culinary trends. These flavours offer bold, unique taste experiences, aligning with the growing interest in Mediterranean and Latin American cuisines, where these ingredients frequently shine forth.
Paired with other ingredients they help elevate pizzas to new heights of flavour and excitement, making them increasingly popular among pizza enthusiasts in the UK.
Said Katie Atkin, Brand Manager, Cooks&Co: "In Britain, we're a nation of pizza lovers who value quality ingredients and enjoy experimenting with different toppings and flavours. The findings shed light on the ever-evolving world of pizza, where customisation knows no bounds, and the quest for the perfect slice is a culinary adventure in itself.
“Our commitment to providing premium ingredients for the pizza-loving community and other dishes aligns perfectly with the creativity and passion we see in Brits' pizza-making endeavours and we're thrilled to be part of this flavourful journey.”
For more information on Cooks&Co's premium ingredients, please visit their website https://cooksandco.co.uk
Thursday 16 November 2023
Boost Your Immunity With the Winter Watercress Challenge
The Watercress Company, the UK's largest grower of watercress is encouraging us all to eat more of the nutrient-packed leafy green in their Winter Watercress Challenge.
Watercress is a winter superfood. Just one nutrient-packed bag of watercress a week (or more if you like) is a step in the right direction to give your immune system the tools it needs to do its job effectively.
According to the nutrient density index, watercress hits the maximum score of 1000¹, putting it in joint first place with kale and way ahead of other well-known superfoods like blueberries, edamame, broccoli or spinach.
Just 100g of watercress contains more than half our recommended intake of vitamin A, which is required for a strong immune system, as well as improving iron absorption.
Gram for gram, the plant contains more vitamin C than an orange, which also helps us to absorb iron more efficiently, more folate than a banana and more vitamin E than broccoli. This all contributes to a robust and resilient immune system, enhancing your ability to defend against illnesses.
Award-winning registered nutritionist, Dr Lucy Williamson says, “The key to a good diet is eating a variety of 30 different plants a week (don't worry, that includes spices, nuts, pulses and herbs too). Just including watercress once a week is a fantastic way to boost your nutrient levels.”
Tom Amery, managing director of The Watercress Company says, “Watercress is nature's immune-boosting powerhouse. Incorporating just one portion to your diet once a week will be a delicious step towards supporting your health and resilience.”
Whether a handful of watercress is added to your meal, to soups, sandwiches or blitzed up into pesto, this versatile green is easy to incorporate into your family's meal.
To kick start your Winter Watercress Challenge, simply grab one bag of fresh watercress a week from your local supermarket, or from The Watercress Company: www.watercress.co.uk, and let the green superfood transform your winter wellness.
Simple recipes to try:
Watercress Pesto
40g Watercress
2 tbsp Olive oil
Handful of nuts – pine or hazelnut are good options
30g Hard cheese like Parmesan (plus extra for grating)
Salt
Add the watercress, oil, nuts, cheese and a generous pinch of salt to a blender and blitz until everything is combined. Loosen the mixture with the olive oil; add a little at a time until your desired consistency is reached.
Watercress Soup with an Egg
Serves 2 | Prep time 10 mins Cook Time 20 mins
60g watercress
30g spinach
1 shallot, finely chopped
1 large potato, chopped small approx. 150g
50ml crème fraiche
2 eggs
In a pan, gently soften the shallot in a little oil before setting aside.
In a pot, boil the chopped potato until soft. Add the watercress and spinach at the last moment, allow to cook for no more than a minute. Strain the mixture but reserve the cooking liquid.
Add the shallot to the potato mixture and, using a hand blender, blitz everything together. Add the reserved cooking liquid a little at a time to thin it out to your desired texture.
Stir though the crème fraiche and season to taste with salt and pepper.
To serve, poach 2 eggs for 2-3 minutes in boiling water, until the whites are cooked but the yolk is runny. Serve the soup in 2 bowls and place an egg in each.
Enjoy piping hot with crusty bread.
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