Cheese Maker Launches Easter Gift Box With Yorkshire Blue Chocolates

A Yorkshire cheese maker has launched the ultimate Easter gift for chocolate and cheese lovers! Shepherds Purse Cheeses of Thirsk is offering an Easter Gift Box-with-a-difference, showcasing 4 of its award-winning, traditionally handmade cheeses and Yorkshire Blue cheese and biscuit chocolates, courtesy of York Cocoa House, based in the chocolate city of York.

The Gift Box, RRP £15, is a cheesy alternative to the Easter Egg present and a fabulous find for foodies and offers both cow's and ewe's milk cheeses, including 180g Yorkshire Blue, 125g Yorkshire Fettle, 125g Monks Folly and 180g Mrs Bells Blue cheese.

The box incorporates a gift bag containing 4 chocolates handmade by the York Cocoa House from their Yorkshire Chocolate Collection, featuring 2 Yorkshire Blue cheese and biscuits chocolates. The dark chocolate coated truffles, created using the soft and creamy champion blue cheese with fine Belgian milk chocolate, deliver a delicious combination of savoury and sweet, creamy and crunch.

A Yorkshire Rose chocolate, made with rose petal jelly from Yorkshire roses and a Real Ale chocolate using Yorkshire bitter from a York brewery complete the set.

Commenting on the new Easter Gift Box, Katie Matten, joint managing director, Shepherds Purse said: "Chocolate and cheese are two foods people get very passionate about, so we are delighted to offer this unconventional gift for Easter to our customers at www.shepherdspurse.co.uk.

"We are delighted to join forces with Sophie Jewett, founder of the York Cocoa House, who is passionate about working with local quality producers and we think the Yorkshire Blue cheese and biscuits chocolate, which combines two old favourites, is surprisingly tasty together! We look forward to the reaction of our customers."

BBC Good Food Show Summer Announces All Star Line Up

The BBC Good Food Show Events team will be rolling into town once again for their annual Summer Food Show and today announce they will be bringing an all star line up with them to the NEC in June.

James Martin; the Hairy Bikers; John Torode; Gregg Wallace; MasterChef Champion 2012 - Shelina Permaloo; Olly Smith; Michael Caines and local Chef Glynn Purnell will all be cooking live under one roof! The Show will bring to life some of TV's most loved cookery programmes including Saturday Kitchen featuring the omelette challenge and celebrity guests' food heaven and hell. Plus MasterChef sessions hosted by the fearsome duo, featuring cook offs and demonstrations.

These foodie favourites will be joined by some of the most exciting up and coming producers in the country including Moofree who will be bringing dairy free chocolate; Tan Rosie selling their range of Caribbean sauces; Sipsmith's award winning artisan spirits and The Northern Dough company will be bringing their innovative and award winning frozen pizza dough.

Tickets also include entry to BBC Gardeners' World Live where visitors can pick up tips on how to grow your own from Monty Don; Alan Titchmarsh; Carol Klein; Joe Swift and the rest of the team!

James Martin says: "I love the BBC Good Food Show Summer. To me cooking is all about using fresh, seasonal produce and where better to get that from than your own garden. This is the perfect place to learn how to grow your own with your free entry to BBC Gardener's World Live. Combine that with inspiration from top chefs, recipe ideas and hundreds of producers to taste, try and buy from and you've set yourself up for quite the foodie summer!"

Family Weekend
Kids go free at the weekend with activities and entertainment throughout Saturday and Sunday for children.
Organisers are urging visitors to book in advance due to a sell out Saturday at last year's Show.

To book please visit www.BBCGoodFoodShow.com or call 0844 581 1341

Tickets start at £19.75. £1.75 booking fee per ticket applies. The NEC charges £8 for parking, payable on the day.

No animals admitted to the show except for registered assistance or guide dogs. One person admitted free of charge per wheelchair user or person whose disability necessitates a carer. Tickets are sold subject to terms and conditions and are non-transferable and non-refundable. Children under 6 (0-5yrs) are free of charge but do need a ticket to get into the show. If booking online select child ticket from the dropdown menu, or if booking over the telephone, please ask for a free child ticket. Up to two children per paying adult

Under 18s are admitted to the Show accompanied by an adult. In accordance with the law, visitors aged under 18 are not permitted to purchase/sample alcoholic drink products or knives.

Weeton's Backs Ethos Of National Butchers Week By Encouraging New Blood Into The Industry

Weeton's Master Butcher, Dave Forward, will be passing the cleaver to his keen young trainee this month, ensuring his expert butchery skills - celebrated by National Butchers Week on March 25-31 - are carried forward to the next generation.

Encouraging bright young things into the industry is at the heart of National Butchers' Week, set up five years ago to promote the craft skills, knowledge and profile of retail butchers across the UK. Like the organisers, Weeton's, Harrogate are championing the true expertise of the artisan butcher - many of whom have been at the heart of high streets communities for decades.

Nineteen-year-old Danny Lancaster - who came to Weeton's through the Askham Bryan College apprenticeship scheme - will be utilising the skills passed down to him by Dave, ensuring that the retiring head butcher's knowledge and artisan skills are continued, at the award winning 'farm shop in the town'.

"It's been a fantastic opportunity to work alongside the butchery team and be taught all of their incredible skills," said Danny, who also learned this week that he has passed the following courses with flying colours, Meat and Poultry Pathway and a NVQ Level 2 Food Manufacture. "The Weeton's butchers team have more than 100 years of experience between them so I couldn't have asked for better teachers!"

Master Butcher Dave said Danny has shown 'relentless' enthusiasm throughout his training. "His confidence has come on in leaps and bounds, and it really is encouraging to see a young person with such a genuine passion for the trade," he said. "Danny thinks nothing of making the two-train commute from Selby each day, and he has not taken a single day off sick all year. With a growing shortage of skilled artisan butchers in the UK, Danny is proving an invaluable asset to the business."

As a further testament to Danny's success he recently achieved a 99% score in Weeton's latest mystery shop customer service report. "I really enjoy the technical side of the trade but what I particularly love about Weeton's, is the chance to chat with all our customers and offer advice on the choice of cuts of meat."

You will find Weeton's at 23/24 West Park, Harrogate, HG1 1BJ, 01423 507 100, info@weetons.com
www.weetons.com is the ultimate website for food lovers, with bags of inspiration to tempt your taste buds, including recipes, insider tips and a taster of what's in store.

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Is Britain going Vegetarian? New report says we are

It’s official, roast beef loving Brits are starting to shun Sunday roasts, the British banger and milk on their cereal for plant-based swaps, a survey from Alpro reveals.

The power of plant-based eating is a fast-growing trend. In fact, four out of 10 of us are eating more vegetables, fruits and plant-based foods than we were a year ago. And six out of 10 of us are eating more of these types of foods than we were five years ago.

People of all age groups are fuelling this trend, although it is younger consumers – those aged between 18 and 30 – who are looking to change their diets and turn to alternative eating regimes in the greatest numbers.

In fact, the independent survey commissioned by Alpro revealed that more than half of 18 to 30 year olds surveyed have added more vegetables, fruits and plant-based foods into their diets in the last year alone, pointing to a major change in the UK’s dietary habits for generations. Meanwhile, of all those surveyed, one in five admitted they ate meat and dairy-based foods merely ‘out of habit’.

Plant-based eating conjures up images of a strict vegan diet, but enjoying the benefits of more plant-based choices doesn’t mean becoming a full-time vegan or vegetarian. It’s about reshaping what’s on the plate by making a few simple swaps, while still treating yourself to your favourite meat or dairy products every now or then.

While many of us are already eating more vegetables, fruits and plant-based foods for health reasons, a growing section of society is also becoming concerned over the affects that the production of meat and diary-based foods has on the environment. For example, it takes more than 2,400 gallons of water to produce one pound of meat, while it takes 2,000 gallons of water to produce one gallon of milk.

In contrast, plant-based crops and foods, meanwhile, are much more water efficient, with an average of 25 gallons of water needed to produce one pound of food.

Despite more and more people becoming more commonly aware of such facts, it appears there is still a lack of knowledge in some quarters about the effect that the production of meat and dairy products has on the world around us.

Six out of 10 people are still unaware that plant-based foods offer the most environmentally sustainable option for food production. Even so, four out of 10 of us are already determined to cut down on the amount of meat and dairy currently in our diets.

Alpro has a range of delicious and healthy plant-based products that help you feel uplifted and enlightened. That’s because, all of Alpro’s milks, drinks, yogurts, desserts and creams are made from soya beans, almonds or hazelnuts

New Alpro Almond milk and new Alpro Hazelnut drink do not contain soya and are created using a simple blend of nuts and spring water.

www.alpro.com/uk

Otto Pizza announces New Seasonal Toppings Menu

The UK’s only cornmeal crust pizza restaurant – situated in Notting Hill – announces the seasonal changes to its menu.

The brainchild of self-confessed slackers Tom and Rich, who discovered the recipe whilst on a GAP year road-trip through Portland in a camper van called Otto, cornmeal provides a much sturdier, more filling base for pizza crust – which can then be piled generously with toppings.

Otto is also famous for using unusual ingredients – often pairing vegetables with more traditional pizza favourites, making the restaurant a popular choice for vegetarians.

Pizza topping combos making an appearance this Spring include:

Spinach and Artichoke

Cauliflower Cheese

Leek and Bacon

Red Lentil Kofte

Leek and Potato

Otto’s pizzas are sold by the slice – or as a 6 slice taster platter. The chef also makes a base without gluten.

In addition to the new toppings on the menu, Otto also serves a daily special, details of which can be found on twitter @ottopizzauk.

Otto pizzas can be taken away and enjoyed at home or restaurant diners can pair pizza with one of Otto’s selection of American craft beers or a glass of New World wine.