They bring a burst of summer freshness to your tastebuds!
Peppersmith's are award-winning UK-based confectioners for a very good reason. They are really very good at what they do.
And they have launched a supremely high quality Sicilian lemon and fine English peppermint Fresh Mints.
They are produced using the best quality Sicilian lemons from the Femminello and Monachello varieties, picked from the superior winter crop.
The mints also have a touch of Peppersmith’s distinctive fine English peppermint, farmed in Hampshire. As with all Peppersmith products, these new mints are sugar-free and have been accredited by the British Dental Health Foundation for actively reducing plaque and the risk of tooth decay. And as they are sugar-free, people who are diabetic can indulge themselves in these high quality minty, lemony treats, too!
The result is a fresh, zesty, cooling mint that is perfect for keeping your breath fresh and teeth clean this summer.
As you’d expect from Peppersmith they also have absolutely NO aspartame, artificial flavours, colours or preservatives (unlike most of their high street competitors). The new mints are priced around £1.49.
Stockists include Whole Foods Market, Holland and Barrett, Debenhams and www.peppersmith.co.uk
The Peppersmith range consists of four products; Fine English peppermint gum; Fine English spearmint gum; Fine English peppermint Fresh Mints; Sicilian lemon and fine English peppermint Fresh Mints.
(EDITOR: My favourite is the Sicilian Lemon and English Peppermint variety, although all flavours in the range have much to commend them.)
Wednesday 15 August 2012
Monday 13 August 2012
halfwine.com unveils wines for chilli & spice lovers
The British love affair with hot & spicy food is well documented and
recent findings show no sign of it abating. On the contrary, it seems
Brits are becoming ever more adventurous, developing a taste for
increasingly spicy dishes.
Demand for Mexican chillies is up 20% in the last year*; Tesco has launched the UK’s hottest ever cheese, the fiery Scotch Bonnet Chilli – 50 times hotter than a Jalapeno, and according to a poll by the British Curry Club, The Jalfrezi – a hot dish cooked using green chillies – is now the most popular choice in Britain's 10,000 Indian restaurants.
But, until now, white wine has not been seen as particularly well suited to hot & spicy food.
Consequently, spice loving Brits have had limited choice when it comes to suitable wines to complement their fiery foods.
Thankfully, that is changing.
{halfwine.com, the quality half bottle wine merchant, is growing its portfolio to include the Alsace Collection, which features several wines that go well with chilli-based dishes and curries.
Here are some popular food pairing suggestions, featuring wines from the collection, courtesy of halfwine.com’s founder, Kevin Dilton-Hill:
“Riesling, which is characterised by lemons and acidity, complements chilli-based dishes, such as Chilli prawn noodles, Laksa or a Thai green chicken curry.”
“Gewurztraminer, a highly aromatic and spicy wine, is a great complement to certain curries, particularly the cream-based ones such as a Goan fish curry, or Tandoori chicken.”
But, if you don’t like spicy food or are looking for something different as an aperitif or as an accompaniment to fish and chicken dishes, then try the third wine from halfwine.com, the Pinot Gris.
In addition to the great tastes in the new collection, there are many other benefits to half bottles of wine:
* Reduced wastage – even if wine saving methods are used, opened bottles of wine de-generate quickly, which negatively alters the taste of the wine if the full bottle is not re-quired.
* Healthier options – With government initiatives such as drinkaware highlighting the dangers of long term excessive drinking, the need to limit intake is more pertinent than ever before. Half bottles of wine allow consumers to enjoy wine without the guilt of opening a whole bottle.
* Increased variety – Half bottles allow consumers to broaden their palate and try new varieties in a more cost effective way.
* Cost effective – Half bottles of fine wines are better value than regular sized bottles for those who do not wish to finish the whole bottle. The halfwine.com range also includes everyday wines, which are low cost, true to type and do not compromise on quality.
* Drink better quality wines – Half bottles encourage consumers to choose quality over quantity.
The New halfwine.com Wines
• Bott Frères (375ml), 2010, Riesling ~ White, Old World, Riesling from Alsace France. Fruity and characteristic nose, lively citrus fruit reaction in the mouth and quite dry. It’s what’s expected of an Alsatian Riesling. 2010 was rated as one of the best vintages in Alsace for some time. £7.30 from halfwine.com
• Bott Frères (375ml), 2011, Gewurztraminer ~ White, Old World, Gewurztraminer from Alsace France. This is a classic Gewurztraminer. Youthful, fresh and floral, combined with exotic fruit flavours and the subtle hints of oriental spices. £8.30 from halfwine.com
• Bott Frères (375ml), 2011, Pinot Gris ~ White, Old World, Pinot Gris from Alsace France. This is a classic Pinot Gris. On the eye, clear with tints of straw yellow. The wine recalls forest vegetation and has a delicate smoky aroma, with notes of linden-tree blossoms. £8.10 from halfwine.com
• Domaine Weinbach (375ml), 2009, Riesling Grand Cru Schlossberg ~ White, Old World, Riesling from Alsace France. This wine is full of fruit, apples and lemons and has great minerality. There is a hint of bottle age adding further depth and complexity. £15.20 from halfwine.com
• Domaine Weinbach (375ml), 2009, Gewurztraminer Altenbourg ~ White, Old World, Gewurztraminer from Alsace France. This Gewurztraminer has a great nose, rose and lychee, a full mouth feel and a long finish. £18.50 from halfwine.com
• Domaine Weinbach (375ml), 2009, Pinot Gris Altenbourg ~ White, Old World, Pinot Gris from Alsace France. This Pinot Gris has great aromatic complexity, with a lot of deepness and power, it is wonderfully balanced. £18.50 from halfwine.com
In addition to being available individually, halfwine.com also offer a six-bottle collection to compare and contrast the main Alsace varietals and two very different quality vigneron, £75.90 + delivery (for orders under 12 bottles) from halfwine.com
The new Alsace Collection is a range that champions celebrated grape varietals Riesling, Pinot Gris and Gewurztraminer, from the vineyards of Bott Frères and Domaine Weinbach.
The new Alsace Collection has been sourced from two different suppliers in the Grand Cru vineyard packed region of Haut-Rhin. The first, Bott Frères produces great quality everyday wines from the vineyard in Ribeauvillé. The second, Domaine Weinbach wines, come from the town of Kayserberg, about 12 km away. The wines of the latter have been likened by some experts to Chateau Margaux or Chateau d'Yquem in Bordeaux, and as such these wines sit amongst the premium wines on halfwine.com.
“halfwine.com buyers have been looking to grow the white wines in the portfolio; whilst it is fair to say that the Chardonnays and Sauvignon Blancs are always popular choices, we think that these wines from Alsace will provide the necessary variety for those that want it. Not to mention lovers of chilli or spiced foods, with which Gewurztraminer and Riesling make worthy adversaries!" commented Kevin Dilton-Hill, founder and buyer for halfwine.com.
“Alsace is a heavenly area for wine-lovers; most cellar-doors will offer an extraordinary 20+ wines to taste. This is because there are three major varietals - Riesling, Pinot Gris and Gewurztraminer – and several minor ones – Pinot Blanc, Sylvaner and Pinot Noir. Each major varietal comes in different guises; a basic wine, a reserve, a Grand Cru. And then there are the sweet wines – Vedage Tardive (late harvest) and Grains Nobles (grapes affected by ‘noble rot’, Botrytis Cinerea). Finally, there are likely to be several vintages. We focused on Riesling and Pinot Gris in the Basic, Reserve and Grand Cru forms. We have selected wines for everyday from Bott Frères and our premium collection from Domaine Weinbach.
For more on the wine tasting trips, visit halfwine.com/blog.
Demand for Mexican chillies is up 20% in the last year*; Tesco has launched the UK’s hottest ever cheese, the fiery Scotch Bonnet Chilli – 50 times hotter than a Jalapeno, and according to a poll by the British Curry Club, The Jalfrezi – a hot dish cooked using green chillies – is now the most popular choice in Britain's 10,000 Indian restaurants.
But, until now, white wine has not been seen as particularly well suited to hot & spicy food.
Consequently, spice loving Brits have had limited choice when it comes to suitable wines to complement their fiery foods.
Thankfully, that is changing.
{halfwine.com, the quality half bottle wine merchant, is growing its portfolio to include the Alsace Collection, which features several wines that go well with chilli-based dishes and curries.
Here are some popular food pairing suggestions, featuring wines from the collection, courtesy of halfwine.com’s founder, Kevin Dilton-Hill:
“Riesling, which is characterised by lemons and acidity, complements chilli-based dishes, such as Chilli prawn noodles, Laksa or a Thai green chicken curry.”
“Gewurztraminer, a highly aromatic and spicy wine, is a great complement to certain curries, particularly the cream-based ones such as a Goan fish curry, or Tandoori chicken.”
But, if you don’t like spicy food or are looking for something different as an aperitif or as an accompaniment to fish and chicken dishes, then try the third wine from halfwine.com, the Pinot Gris.
In addition to the great tastes in the new collection, there are many other benefits to half bottles of wine:
* Reduced wastage – even if wine saving methods are used, opened bottles of wine de-generate quickly, which negatively alters the taste of the wine if the full bottle is not re-quired.
* Healthier options – With government initiatives such as drinkaware highlighting the dangers of long term excessive drinking, the need to limit intake is more pertinent than ever before. Half bottles of wine allow consumers to enjoy wine without the guilt of opening a whole bottle.
* Increased variety – Half bottles allow consumers to broaden their palate and try new varieties in a more cost effective way.
* Cost effective – Half bottles of fine wines are better value than regular sized bottles for those who do not wish to finish the whole bottle. The halfwine.com range also includes everyday wines, which are low cost, true to type and do not compromise on quality.
* Drink better quality wines – Half bottles encourage consumers to choose quality over quantity.
The New halfwine.com Wines
• Bott Frères (375ml), 2010, Riesling ~ White, Old World, Riesling from Alsace France. Fruity and characteristic nose, lively citrus fruit reaction in the mouth and quite dry. It’s what’s expected of an Alsatian Riesling. 2010 was rated as one of the best vintages in Alsace for some time. £7.30 from halfwine.com
• Bott Frères (375ml), 2011, Gewurztraminer ~ White, Old World, Gewurztraminer from Alsace France. This is a classic Gewurztraminer. Youthful, fresh and floral, combined with exotic fruit flavours and the subtle hints of oriental spices. £8.30 from halfwine.com
• Bott Frères (375ml), 2011, Pinot Gris ~ White, Old World, Pinot Gris from Alsace France. This is a classic Pinot Gris. On the eye, clear with tints of straw yellow. The wine recalls forest vegetation and has a delicate smoky aroma, with notes of linden-tree blossoms. £8.10 from halfwine.com
• Domaine Weinbach (375ml), 2009, Riesling Grand Cru Schlossberg ~ White, Old World, Riesling from Alsace France. This wine is full of fruit, apples and lemons and has great minerality. There is a hint of bottle age adding further depth and complexity. £15.20 from halfwine.com
• Domaine Weinbach (375ml), 2009, Gewurztraminer Altenbourg ~ White, Old World, Gewurztraminer from Alsace France. This Gewurztraminer has a great nose, rose and lychee, a full mouth feel and a long finish. £18.50 from halfwine.com
• Domaine Weinbach (375ml), 2009, Pinot Gris Altenbourg ~ White, Old World, Pinot Gris from Alsace France. This Pinot Gris has great aromatic complexity, with a lot of deepness and power, it is wonderfully balanced. £18.50 from halfwine.com
In addition to being available individually, halfwine.com also offer a six-bottle collection to compare and contrast the main Alsace varietals and two very different quality vigneron, £75.90 + delivery (for orders under 12 bottles) from halfwine.com
The new Alsace Collection is a range that champions celebrated grape varietals Riesling, Pinot Gris and Gewurztraminer, from the vineyards of Bott Frères and Domaine Weinbach.
The new Alsace Collection has been sourced from two different suppliers in the Grand Cru vineyard packed region of Haut-Rhin. The first, Bott Frères produces great quality everyday wines from the vineyard in Ribeauvillé. The second, Domaine Weinbach wines, come from the town of Kayserberg, about 12 km away. The wines of the latter have been likened by some experts to Chateau Margaux or Chateau d'Yquem in Bordeaux, and as such these wines sit amongst the premium wines on halfwine.com.
“halfwine.com buyers have been looking to grow the white wines in the portfolio; whilst it is fair to say that the Chardonnays and Sauvignon Blancs are always popular choices, we think that these wines from Alsace will provide the necessary variety for those that want it. Not to mention lovers of chilli or spiced foods, with which Gewurztraminer and Riesling make worthy adversaries!" commented Kevin Dilton-Hill, founder and buyer for halfwine.com.
“Alsace is a heavenly area for wine-lovers; most cellar-doors will offer an extraordinary 20+ wines to taste. This is because there are three major varietals - Riesling, Pinot Gris and Gewurztraminer – and several minor ones – Pinot Blanc, Sylvaner and Pinot Noir. Each major varietal comes in different guises; a basic wine, a reserve, a Grand Cru. And then there are the sweet wines – Vedage Tardive (late harvest) and Grains Nobles (grapes affected by ‘noble rot’, Botrytis Cinerea). Finally, there are likely to be several vintages. We focused on Riesling and Pinot Gris in the Basic, Reserve and Grand Cru forms. We have selected wines for everyday from Bott Frères and our premium collection from Domaine Weinbach.
For more on the wine tasting trips, visit halfwine.com/blog.
Save a Cheese Campaign Launched to Preserve Earthquake-hit Parmesan
In May 2012 two powerful earthquakes struck the Emilia-Romagna region of Italy - heart of the Parmigiano-Reggiano (Parmesan) producing region.
Parmesan producers now face financial ruin as the warehouses storing these highly prized cheeses crumbled under the impact of the tremors of May 20th and 29th, damaging 10 per cent of the annual production - a total of 608,000 cheeses.
The cheeses, now unable to complete their maturing process look to be headed for the bin as buyers shirk the fallen Parmesan.
However the Save a Cheese Campaign hopes to relieve the plight of these producers and cheeses by taking an innovative step and offering them online at www.saveacheese.com and in so doing give people the chance to buy their own piece of artisan history.
The Save A Cheese campaign is being headed up by award-winning artisan Welsh cheese maker John Savage-Onstwedder of Teifi Farmhouse Cheese.
John, whose raw milk cheeses have won countless awards - including The James Aldridge Memorial Trophy for Best British Raw Milk Cheese - says he could not stand by when he heard of the plight of his fellow producers in Italy, and is travelling to the region to meet with producers. As an organic farmer John will try to source certified organic Parmesan.
Says John, “As an artisan, raw milk cheesemaker I understand how important it is to support raw milk cheesemakers wherever they me be, because they are an endangered species not just in the UK, but all over Europe.”
Retailing at £22 per 1kg wedge the Parmesan bought through the website will be ready for distribution next month; with the price including postage and packaging, and the cheese will be stamped with the ‘Save A Cheese’ logo.
The bulk of the money will be paid to the individual cheesemaker with one further Euro per kg going to the Parmigiano-Reggiano Consortium for distribution to other cheese producers affected by the earthquakes.
Adds John, “The Campaign’s aim is to offer you the chance to help the struggling Parmesan producers by purchasing your own wedge of ‘Quake Cheese’, to be delivered direct to your door with a healthy slice of karma.”
(PICTURED: John Savage-Onstwedder of Teifi Farmhouse Cheese at home near Llandysul in West Wales with his own award-winning cheese.)
Tuesday 7 August 2012
WJ King wins Gold
Horsham Best, Red River and Brighton Blonde produced by Horsham based WJ King have just won gold at the coveted Great Taste 2012 awards after being judged by a panel of 350 of the nation’s most discerning food and drink experts over 45 days.
WJ King is a new style of micro brewery, using only the finest, natural, local ingredients and traditional brewing techniques to produce the finest quality local ales.
To achieve Gold in Great Taste is a significant achievement for any food or drink producer and results are eagerly awaited. The scheme, run by the Guild of Fine Food, has been described as the epicurean equivalent of the Booker Prize and in 2012 a total of 8,807 different food and drink products were entered.
‘This means a lot to us here at WJ King. It is the first time that we have entered any of our beers into these awards and are thrilled to have won gold stars for Horsham Best and Red River, 2 of the old favourites that have been with us for over 10 years and for Brighton Blonde the latest beer to be added to our cabinet of some of the finest real ales in Sussex.’ Ian Burgess, Head Brewer.
The Real Ale sector is the fastest growing sector in the pub trade and new style microbreweries like WJ King are attracting a new generation of real ale fans all over the south east of England.
This new generation of Beer drinkers is passionate about what they eat and drink and have a real thirst for knowledge about the provenance, ingredients and manufacturing process of what they are drinking.
Judges this year included Pete Brown ‘the beer drinker’s Bill Bryson’, restaurant critic and Masterchef judge Charles Campion, and over 300 food buyers from leading food halls, delicatessens and farm shops, including Harrods, Selfridges and Fortnum & Mason.
WJ King is a new style of micro brewery, using only the finest, natural, local ingredients and traditional brewing techniques to produce the finest quality local ales.
To achieve Gold in Great Taste is a significant achievement for any food or drink producer and results are eagerly awaited. The scheme, run by the Guild of Fine Food, has been described as the epicurean equivalent of the Booker Prize and in 2012 a total of 8,807 different food and drink products were entered.
‘This means a lot to us here at WJ King. It is the first time that we have entered any of our beers into these awards and are thrilled to have won gold stars for Horsham Best and Red River, 2 of the old favourites that have been with us for over 10 years and for Brighton Blonde the latest beer to be added to our cabinet of some of the finest real ales in Sussex.’ Ian Burgess, Head Brewer.
The Real Ale sector is the fastest growing sector in the pub trade and new style microbreweries like WJ King are attracting a new generation of real ale fans all over the south east of England.
This new generation of Beer drinkers is passionate about what they eat and drink and have a real thirst for knowledge about the provenance, ingredients and manufacturing process of what they are drinking.
Judges this year included Pete Brown ‘the beer drinker’s Bill Bryson’, restaurant critic and Masterchef judge Charles Campion, and over 300 food buyers from leading food halls, delicatessens and farm shops, including Harrods, Selfridges and Fortnum & Mason.
Monday 6 August 2012
New Sweet Treats Waffle Stick Maker
Sweet Treats Waffle Stick Maker
The mouth-watering smell of hot delicious waffles is hard to resist - now you can enjoy those same freshly made scrumptious waffles in an easy-to-handle stick shape, thanks to the new Sweet Treats Waffle Stick Maker. Perfect for sharing with family and friends for a fun breakfast or quick dessert, or even a tasty fondue, waffle sticks are also quick and easy to make. This nifty machine will turn out six waffle sticks in minutes, ready to dip or decorate with your favourite toppings.
Waffle Sticks couldn’t be easier to make. Simply pre-heat the Waffle Stick Maker, wait for the green light to illuminate, pour in the batter mix, close the lid and wait for approximately two minutes for six tasty waffles to bake. To retain the crispness of the waffles, simply pop them onto a wire rack to cool. If you want to make more waffle sticks then just repeat the process. And the great thing about waffle sticks is that they can be frozen and then reheated in the oven or toaster until hot and crisp.
The Sweet Treats Waffle Stick Maker also comes complete with inspirational recipes to get you started. Try chocolate flavoured waffle sticks, or how about buttermilk waffle sticks with a warm fudge dipping sauce. Or, if you prefer just drizzle plain waffle sticks with syrup or honey and serve with ice cream, the choice is yours! And if you are feeling more adventurous there’s a recipe for a savoury waffle stick with a rich cheese dipping sauce.
Cleaning your Waffle Stick Maker is quick and easy. When you’ve finished making your waffle sticks simply wipe clean the non-stick plates, then store away ready for use again.
Sweet Treats Waffle Stick Maker is great value too, at around (RRP £24.99) – available from Lakeland.
More about the Sweet Treats Range
Sweet Treats is a fantastic range of electrical home-baking products designed to give families hours of fun in the kitchen – not to mention offering some inspirational gift ideas. Choose from:
Sweet Treats Cupcake Maker £21.99
Sweet Treats Brownie Maker £24.99
Sweet Treats Cake Pops Maker £21.99
Sunday 29 July 2012
Food Business Start-up Boot Camp: London, 15-16 September 2012
Food business expert Monique Borst
Led by food industry expert Monique Borst, the Food Business Start-up Boot Camp is touring the country this year and comes to Wallacespace Covent Garden at the end of September.
London is home to many innovative and entrepreneurial food businesses from individuals making cakes, pickles and jams to sell at farmers markets to success stories like Neal’s Yard Dairy and The Monmouth Coffee Company.
But starting a food business can be a daunting task ... you need to be aware of all the rules – environmental, health, licensing and insurance – competition is fierce and profit margins are small. You also need a marketing strategy to give your business the best chance of being seen and heard and a realistic business plan.
For anyone starting that journey, or people with a fledgling business who are wondering ‘where next’? this Food Business Start-up Boot Camp will be a practical, inspiring and fun weekend. A combination of talks, exercises and a glimpse behind-the-scenes of a local food producer and retailer.
Delegates will:
• Increase awareness of their own business environment, including generating a business idea, the best legal structure for your business and understanding what skills, knowledge and personal qualities you need.
• Find out how well they know their market. Learn that your customers really aren’t ‘everyone’.
• Look at costing and pricing their product or service. How do you work out how much to charge? Whether you are selling a product or providing a service this session helps you to decide on a clear structure for your pricing policy,
• Take the time to learn about ways of financing their business and work out when their business will break even? In this session you will complete a personal survival budget and test the financial viability of your business.
• Learn how to stay on the right side of the law: the minimum standards for premises, personal hygiene and food safety, licensing, insurance.
• Learn how to control your business: get a grip on the records you need to keep and how to manage overheads
Monique is a great facilitator: calm, funny & credible. I thoroughly enjoyed and benefited hugely from her "Food Business Start-up Boot Camp"!
Details
Food Business Start-up Boot Camp, 15-16 September 2012
£295 per person including all refreshments and a delicious local lunch
Venue: wallacespace, 2 Dryden Street, Covent Garden, London, WC2E 9NA
About Monique Borst
Monique is passionate about good food, made and sold with integrity and imagination. She brings a practical, business focused perspective on the niche food sector and start-up knowledge. She has over 20 years experience in the food and retail sectors and worked with companies like Harrods, The John Lewis Partnership, Waitrose and clients including House of Fraser, Blenheim Palace and Knebworth House as well as a number of smaller, independent food retail and food service clients on food strategy, improving sales and profitability, developing products ranges and menus. Monique’s clients are very honest about the fact that the reason they chose to work with her is because they either simply don’t have the time, expertise or confidence as an owner to make the decisions to really drive their businesses forward on their own. Monique is an independently selected member of The Future 500, a network for rising stars across the UK.
Monday 16 July 2012
Louis Tomlinson Birthday Cake for Eleanor
London cake makers The Cake Store
got overloaded with Twitter followers after Louis Tomlinson, from One
Direction, ordered a cake for his girlfriend Eleanor Calder, who was 20, yesterday.
He ordered it last week and they delivered it at 12 noon, yesterday, and
the happy couple answered the door to their delivery driver.
The amazing Birthday
cake was presented to Eleanor, who was reportedly overwhelmed.
Louis Tweeted a big thank you to The Cake Store who have since been inundated with interest.
Louis Tweeted a big thank you to The Cake Store who have since been inundated with interest.
Monday 9 July 2012
Swap your burger for a bag of nuts and help save the planet!
The UK is being urged to go nuts for the environment by swapping burgers for bags of nuts on Monday October 22nd to celebrate National Nut Day.
National Nut Day in the UK is promoted
by Liberation Foods CIC, the pioneering farmer-owned Fairtrade nut
company. October 22nd is well-established as National Nut Day in
the USA and the organisers want Britain to ‘go nuts’ in the same
way!
This year’s focus is on switching to
nuts to help the environment. If we in the UK eat less meat and
highly processed veggie foods – our planet will benefit.. This will
keep a lid on greenhouse gasses and won’t use up our valuable land
resources.
For people who already eat plenty of
meat and dairy products such as most people in rich countries, nuts
and ‘nutty’ legumes – like Brazil nuts, cashews, peanuts and
walnuts - are a good nutritional alternative to meat says Dr Donal
Murphy-Bokern, independent agri-environmental scientist and author of
several studies on food system impacts.
“One of the keys to sustaining our
planet is for those of us in the richer half of the world to switch
some meat consumption to relatively unprocessed plant-based products
such as nuts,” says Dr Murphy-Bokern.
“For every calorie consumed, the
greenhouse gas emissions from the production of the meat and dairy
component of our diets is nearly four times that of
plant-based components.
“Cattle and sheep release large
quantities of methane gas as they digest their feed. And livestock
generally require 4 – 8 kg plant protein in their feed for every
kilogram of protein produced. The overall result is that much
more resources are used in meat-based diets, and very significant
pollution problems are caused to our air and water by livestock
farms.”
Dr Murphy-Bokern believes that when we
reduce our meat consumption we often tend to replace some of it with
other high protein foods such as nuts.
Both meat and nuts have the pleasant
savoury taste described by the Japanese as umami – the fifth basic
taste after sweet, salty, sour and bitter.
“Just as we seek some sweetness in
diets, it is reasonable to speculate that people naturally migrate
from one ‘umami’ taste to another, so when cutting down on meat
they are likely to transfer to nuts or another umami food,” says Dr
Murphy-Bokern.
“Using plant-based ingredients high
in umami is a feature of traditional cuisines which are low in meat.
Reducing meat consumption by half in the average ‘western’
diet is not difficult - and nuts are a high protein and
environmentally friendly option.”
National Nut Day celebrates all that is
great about eating nuts. As well as being a delicious snack and
cooking ingredient, nuts are:
- Highly nutritious – a source of vital fatty acids, omega fats, protein and many vitamins and minerals.
- Good for the environment – switching our main source of protein from meat to nuts whenever we can helps to reduce carbon emissions. In addition the trade in Brazil nuts helps to preserve the Amazon rainforest.
- Good for the soil - legumes such as peanuts bring vital nitrogen to replenish the soil as they grow.
- Good for our health – the UK Government’s Chief Medical Officer says 18,000 premature deaths from heart disease would be avoided every year if we cut our meat consumption by half. Nuts are a good value form of protein which can help us do this.
- –Available as Fairtrade! UK nut lovers can now buy Fairtrade Brazil nuts, cashews, peanuts, walnuts and almonds in many supermarkets including Tesco, Sainsbury’s, Morrisons and Waitrose plus other outlets.. This means the farmers and gatherers are protected by the guaranteed fair deal which comes with Fairtrade.
Visit the UK National Nut Day website
for more information about our activities: www.nationalnutday.com.
National Nut Day is supported by The
Vegetarian Society, The Vegan Society, Sustain – the alliance for
better food and farming, the Sustainable Restaurant Association, and
more.
Celebrity supporters include chef,
broadcaster and food writer Allegra McEvedy, foodie and home expert
Aggie MacKenzie and peanut devotee Harry Hill.
(EDITOR: That's Food and Drink would like to add a word of caution: If you have a medical condition (diabetic, an allergy condition, etc.) it is advisable to seek medical advice before commencing on any dietary change, no matter how well-meaning, as outlined in this article.)
Sunday 1 July 2012
Sainsbury's Increases Price Paid To Dairy Farmers
Sainsbury's is bucking the trend by increasing the price paid to British dairy farmers through the sustainable Cost of Production (COP) model. From 1st July, the standard litre price will rise to 30.56ppl.
Following a majority vote in April, the
model is designed to reward Sainsbury's Dairy Development Group
(SDDG) farmers for outstanding animal welfare and environmental
standards. With the price currently sitting at 30.30ppl, one of the
unique elements of the COP is the quarterly review of feed, fuel and
fertiliser. This will ensure that the most volatile elements of costs
will be reviewed every quarter and the COP milk price changes to
reflect these varying costs, in turn ensuring a fair deal for the 324
farmers involved.
Alice Swift, Agriculture technologist at Sainsbury's said: "While input costs continue to be so volatile for farmers, we're pleased to show that the model is delivering a fair price for everyone whilst most importantly being sustainable for the whole supply chain.
The COP model was developed to be
transparent and robust for our farmers however this is also good news
for customers who want Sainsbury's to do the right thing on their
behalf."
Mansel Raymond, NFU Dairy Board
Chairman continues: "Farm gate costs of production are currently
over 30ppl, and rising. With this in mind I'd like to congratulate
Sainsbury's, whose cost of production model, which reflects feed,
fuel and fertiliser inflation, will be awarding a price increase to
farmers from 1st July.
"Dairy farmers need a sustainable
future; further price cuts will jeopardise this and be met with real
anger."
The first quarterly review uses data
from Dairy Co Datum which will affect the Sainsbury's milk price from
1st July 2012. The model was developed with independent consultants
to suit all Sainsbury's farm types and sizes and ensure their
sustainability and profitability in the long term.
FACTFILE:
Sainsbury's 20 by 20 Sustainability
Plan
- By 2020, Sainsbury's will source all key raw materials and commodities sustainably to an independent standard. The plan also includes doubling our British sales, being number 1 for animal welfare and putting all waste to positive use.
- Sainsbury's has supported British farming for 140 years and we continue to work collaboratively for the best solutions on price, animal welfare and carbon efficiencies. This year marks the 5th anniversary of Sainsbury's Dairy Development Group. Sainsbury's now also has farmer Development Groups across Pork, Beef, Lamb, Cheese and Wheat
- The model is implemented across farmers of Wales, England, Scotland.
Sunday 17 June 2012
Learn about a career in chocolate
Fundamentals of Chocolate is a two day course perfect for anyone considering a career as a chocolatier. It’s ideal too for chocolate lovers who want to turn their hobby into a business.
For those keen to take their chocolate making skills to the next level, the one day Advanced Chocolate course covers speciality moulding as well as the legal aspects of making and selling chocolate.
Both courses can be adapted for people who are lactose intolerant.
“The aim of the fundamentals course is to give delegates a thorough understanding of basic chocolate making skills," says chocolatier Gerry Wilton of Chocolate Delight.
“The advanced session then builds on those skills. Both are hands-on as well as informative and entertaining.”
Fundamentals of Chocolate covers:
• The history of chocolate and the production process from bean to bar
• Health benefits of chocolate
• Different types of ganache
• The theory and science of tempering
• Making and coating truffles
• Flavouring chocolate
• Moulding chocolate
• Chocolate tasting, featuring some of the world’s best chocolate
• Packaging chocolates professionally
As well as speciality moulding and the legal aspects of making and selling chocolate, the advanced course also covers decorating chocolates and different types of filling.
Both courses take place at the relaxed and friendly family-owned Chocolate Boutique Hotel in Bournemouth on dates midweek till April 2013. Complimentary refreshments and lunch are provided. Specially discounted room rates at the hotel are available too for those who wish to stay overnight.
Chocolate Delight also holds chocolate truffle making workshops nationwide as well as arranging chocolate themed corporate team building events.
To find out more, visit
www.chocolatedelight.co.uk/fundamentals-of-chocolate.html
www.chocolatedelight.co.uk/advanced-chocolate.html
Friday 8 June 2012
Play the Very Lazy Footie Feast Challenge during Euro 2012!
New online game for super fast footie food!
Forget junk food and pizzas for half time. With a new online game from cooking ingredient specialist Very Lazy, you can now whip up a quick and tasty half time treat for you and your mates and be back in front of the TV for the second half. Easy Peasy.
The challenge is simple. All you need is a few key ingredients, a pan or wok and the Very Lazy Footie Feast Challenge online game! Here’s how it works:
• Start off with a base of noodles during the first half of the game
• Every time you spot one of the listed events, click the circle on the pitch [right] to add an ingredient to your dish
• Get in the kitchen at half time and cook your dish in 10 minutes
• Relax and watch the second half of the game with your Very Lazy dish
When a red card is produced the game won’t be the only thing hotting up as you add some Very Lazy red chillies to the mix! The Footie Feast Challenge is more fun and a lot healthier and quicker than ordering a takeaway. Footie fans have an easy recipe for half time and begrudging viewers will have a fun game to pass the time while the match is on!
The ingredients needed to play the full game are: Very Lazy red chillies, Very Lazy ginger, Very Lazy garlic, cooked chicken, prawns, mushrooms, spring onions, soy sauce, cashew nuts, red pepper, sesame oil, bean sprouts, honey, greens and nutmeg. But don’t worry if you are missing some of the ingredients - feel free to swap them for one of your family favourites.
Very Lazy may not be able to give England an advantage on the pitch, but its range of top notch essential cooking ingredients does give you an unfair advantage in the kitchen, allowing you to whip up a footie feast in just ten minutes.
Have some Very Lazy fun as Poland take on Greece in the opening match of the tournament at 5pm on Friday 8th June by visiting www.facebook.com/VeryLazyFood and clicking on the Footie Challenge icon. But don’t worry if you miss the first match, here’s a list of some other key fixtures:
• France V England: Mon 11 June, 17:00
• Sweden V England: Fri 15 June, 19:45
• England V Ukraine: Tues 19 June, 19:45
• Quarter finals: Thurs 21 June – Sun 25 June
• Semi finals: Weds 17 June – Thurs 18 June
• The final: Sun 1 July, 19:45
Forget junk food and pizzas for half time. With a new online game from cooking ingredient specialist Very Lazy, you can now whip up a quick and tasty half time treat for you and your mates and be back in front of the TV for the second half. Easy Peasy.
The challenge is simple. All you need is a few key ingredients, a pan or wok and the Very Lazy Footie Feast Challenge online game! Here’s how it works:
• Start off with a base of noodles during the first half of the game
• Every time you spot one of the listed events, click the circle on the pitch [right] to add an ingredient to your dish
• Get in the kitchen at half time and cook your dish in 10 minutes
• Relax and watch the second half of the game with your Very Lazy dish
When a red card is produced the game won’t be the only thing hotting up as you add some Very Lazy red chillies to the mix! The Footie Feast Challenge is more fun and a lot healthier and quicker than ordering a takeaway. Footie fans have an easy recipe for half time and begrudging viewers will have a fun game to pass the time while the match is on!
The ingredients needed to play the full game are: Very Lazy red chillies, Very Lazy ginger, Very Lazy garlic, cooked chicken, prawns, mushrooms, spring onions, soy sauce, cashew nuts, red pepper, sesame oil, bean sprouts, honey, greens and nutmeg. But don’t worry if you are missing some of the ingredients - feel free to swap them for one of your family favourites.
Very Lazy may not be able to give England an advantage on the pitch, but its range of top notch essential cooking ingredients does give you an unfair advantage in the kitchen, allowing you to whip up a footie feast in just ten minutes.
Have some Very Lazy fun as Poland take on Greece in the opening match of the tournament at 5pm on Friday 8th June by visiting www.facebook.com/VeryLazyFood and clicking on the Footie Challenge icon. But don’t worry if you miss the first match, here’s a list of some other key fixtures:
• France V England: Mon 11 June, 17:00
• Sweden V England: Fri 15 June, 19:45
• England V Ukraine: Tues 19 June, 19:45
• Quarter finals: Thurs 21 June – Sun 25 June
• Semi finals: Weds 17 June – Thurs 18 June
• The final: Sun 1 July, 19:45
Popper’s Little Treat for Popa!
The recipe is taken from Dan May’s fantastic Red Hot Chilli Cookbook, out now.
Jalapeño Poppers 20 Jalapeño chillies 140 g grated mature cheddar 50 g plain flour 1 egg, beaten sunflower oil, for deep frying cooking thermometer (optional) Makes 20 Slit the Jalapeños along one side and carefully remove the seeds.
Stuff them generously with the grated cheddar. Put the flour in one shallow bowl and the beaten egg in another. Roll the Jalapeños in the flour, dip in the egg and then coat once more with flour, ensuring that they are completely covered.
Half-fill a large saucepan with oil. Heat until the oil reaches 190˚C (375˚F) on a cooking thermometer. If you don’t have a cooking thermometer, the oil is ready when a 2.5-cm cube of white bread dropped into it browns in less than 60 seconds.
Fry the Jalapeños in small batches for 6–7 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
ZEO: NEW Non-Alcoholic Adult Drink with Sensorial Effects has launched
ZEO celebrated its launch at London's County Hall 30th May 2012 with the one and
only Jonny Woo - for a wonderfully unusual evening of exquisite
mixology, perfect food and acts to match. A host of unique acts danced,
sang, stripped and entertained their way through the evening including
Bruce Airhead (the metamorphosis of a man and a six-foot balloon) and
Count Fettucini as well as Le Gateau Chocolat, and the celebrated Ursula
Martinez! The taste?
ZEO is lightly carbonated with a distinctive, unique taste sensation that tantalises the taste buds, ZEO is new, original and like nothing you’ve ever experienced before. In addition to its intriguing blend of natural extracts and essences, ZEO delivers a range of sensorial effects (such as chilling, warming and tingling). Taken from the flora of all continents, these extracts include trees, virgin flowers, wild berries, fresh green herbs, grains and exotic spices. ZEO hits the senses with tingly, fizzy sensorial effects and spicy, peppery, exotic flavours followed by a refreshing, clean aftertaste but watch this space... Each time you indulge in ZEO – whether on its own or in a cocktail - you’ll be surprised by different sensations.
FACTFILE:
ZEO goes beyond the conventional idea that drinks must be alcoholic to be interesting. Intrigued? This summer, bar-goers have a new reason to head to the bars with the launch of ZEO, a drink that has been specifically created for adults and which will be available in select premium bars across the UK.
ZEO Served?
- The ZEO Twizt, the brand’s perfect serve. ZEO’s flavours are simply showcased with ice and a citrus twist of your choice. Refreshing, zingy flavours make this the perfect choice during the day or while out on the town;
- The G and Z, THE English summer classic reinvented which brings out ZEO’s peppery notes;
- The Swiss ZEO, an absinth-based sharing punch which will set the mood for friend gatherings;
- The Dirty ZEO, the brand’s take on the Dirty Martini. Sexy and sophisticated even without the alcohol;
- The Big Z, the new fruit cup! Lightly alcoholic, fruity and refreshing, it’s the perfect drink for a long summer evening.
ZEO will be available in leading bars across the UK as well as online www.seekzeo.com from this summer from £5.00.
Thursday 24 May 2012
Use your loaf to celebrate in style!
Planning for the perfect buffet has now been made simple thanks to the free-to-download Love Your Loaf party planning toolkit launched on www.fabflour.co.uk today
Toolkit author Catherine Borowski of top London event company Produce says, “The FAB research shows that the top three worries for Brits planning a party this year are the weather, the cost of hosting a party and how much preparation is involved. While we can’t do much about the weather, my FAB Love Your Loaf party planning toolkit will help make the preparation easier.
The Love Your Loaf research reveals that the nation’s top three menu choices for party buffets are sandwiches (68%), sausage rolls and cocktail sausages. Whilst 15% of people will be having a traditional British party buffet menu at their party, 1 in 10 will be experimenting with new sandwich fillings. Egg and cress sandwiches will be taking centre stage to help us toast 60 years of the Queen, the traditional tea party stalwart, the cucumber sandwich, has been voted our least favourite sandwich filling.
Master baker and Great British Bake Off star Paul Hollywood is heading up the Love Your Loaf campaign and he says, “My favourite sandwich is made from sliced white bread with crispy unsmoked back bacon and butter and for a buffet, I always head for the egg and cress sandwiches first so I’m delighted that the nation agrees with me!”
Catherine continues, “As an events and party planner, I’m a huge fan of the classic party buffet which is a great way to keep costs down too. Sandwiches remain a stalwart of the Great British party buffet 250 years after being ‘invented’! Check out my delicious sandwich ideas and cake recipes brought up to date for the 21st century to help you celebrate in style.”
The status of the trusty white slice at party buffets across the country was also delved into by the FAB Love Your Loaf research. Around a third of Brits voted for this family staple as the best bread for party buffet sandwiches. Wholemeal and seeded bread came second and third respectively with more exotic varieties trailing a long way behind. Why not celebrate with sliced bread this summer? Whether you’re planning a Jubilee party or creating a healthy snack, the versatility of a loaf of bread can help you celebrate every day.
Nutritionist Fiona Hunter says, “Many people don’t realise that white sliced bread is fortified with vitamins and minerals to give your family great taste and a healthy choice: four slices of white bread provide a quarter of the recommended daily calcium intake for adults. And as bread is naturally low in sugar and lower in salt as well as being enriched with calcium, it is a good source of protein and fibre. For those of us constantly worrying about our weight, bread is a low fat food containing between 1.6 – 2.5% fat, if you’re watching your figure, remember to pick a healthy sandwich filling to keep on track.”
A fifth of people worry about under catering whilst 16% of people worry about being able to cater for everyone attending their parties. The Love Your Loaf toolkit has got this covered with guides on how many sandwiches, cakes and drinks you’ll need to rustle up however big a crowd you’re feeding. With more men than women hosting four more parties than usual, these guidelines are bound to come in useful: it looks like this summer of celebration has stirred up a patriotic party gene in the nation’s men!
Catherine concludes, “Whatever the occasion, be it for the Queen’s Jubilee, the London 2012 games or a family birthday, chances are there’ll be friends and family itching for an invite. So, prepare to step forward, don your pinny and throw your own British party buffet and Love Your Loaf!”
Tuesday 22 May 2012
Award winning caterers choose Heterarchy to design their first Restaurant
Five Rivers Catering
Group, the award winning event caterers in Punjabi cuisine, launched
their first restaurant in Walsall which offers both dining and
banqueting within its purpose built home.
For this exciting new venture
they chose Heterarchy to design of their dining area and bar as the
company able to deliver on their mission statement with the interiors:
"Compromise nothing; deliver everything"
And Heterarchy have certainly delivered. Within the exposed brick shell of the building, which is in itself characterful, materials have been carefully chosen to create a sense of luxury whilst providing an intimate feel within what is quite a large space.
As you enter the building, into a small lounge area, upholstered wall panels with bronze finish framing act as a backdrop for the free-standing curved bench seats, creating the look of fixed seating but with added flexibility. Attention to detail is everywhere, from the delicate crackled paint finish to the carefully balanced tones of bronze in both upholstery and laminates. This curved bank of seating flows seamlessly into the main bar structure, again with bronze finish framing around buttoned and upholstered panels. A bar counter of solid black quartz, with a deliberately thin edge profile, is as crisp as it is luxurious.
In the bar area the contrasting steel and hardwood rolling ladder against the double height, wood shelving make for a striking focal point . Six columns of silvered antique oak provide support for both the ladders and the glass shelves. Bronze antique mirrors to the rear of the glass shelves are edge lit using linear LEDs. The overall effect is a carefully balanced mix of industrial and luxurious, bringing together the characterful brick walls with the more opulent setting of the main dining space.
Almost fully booked since it opened the striking décor has helped it stand out from its competitors marry perfectly with the quality of the food to create a unique and luxurious dining experience.
Tony Matters, Creative Director of Heterarchy, says: "This was an exciting project to be involved in, particularly working with the dynamic and highly motivated team at Five Rivers. We enjoyed a close working relationship with the client team and I hope we produced an interior that is a true reflection of their brand and entrepreneurial spirit."
"Compromise nothing; deliver everything"
And Heterarchy have certainly delivered. Within the exposed brick shell of the building, which is in itself characterful, materials have been carefully chosen to create a sense of luxury whilst providing an intimate feel within what is quite a large space.
As you enter the building, into a small lounge area, upholstered wall panels with bronze finish framing act as a backdrop for the free-standing curved bench seats, creating the look of fixed seating but with added flexibility. Attention to detail is everywhere, from the delicate crackled paint finish to the carefully balanced tones of bronze in both upholstery and laminates. This curved bank of seating flows seamlessly into the main bar structure, again with bronze finish framing around buttoned and upholstered panels. A bar counter of solid black quartz, with a deliberately thin edge profile, is as crisp as it is luxurious.
In the bar area the contrasting steel and hardwood rolling ladder against the double height, wood shelving make for a striking focal point . Six columns of silvered antique oak provide support for both the ladders and the glass shelves. Bronze antique mirrors to the rear of the glass shelves are edge lit using linear LEDs. The overall effect is a carefully balanced mix of industrial and luxurious, bringing together the characterful brick walls with the more opulent setting of the main dining space.
Almost fully booked since it opened the striking décor has helped it stand out from its competitors marry perfectly with the quality of the food to create a unique and luxurious dining experience.
Tony Matters, Creative Director of Heterarchy, says: "This was an exciting project to be involved in, particularly working with the dynamic and highly motivated team at Five Rivers. We enjoyed a close working relationship with the client team and I hope we produced an interior that is a true reflection of their brand and entrepreneurial spirit."
Fantastic Father's Day gift for the foodie Father!
A YORKSHIRE entrepreneur has designed a range of hand crafted quality marble cheeseboards for father’s day.
The
Made from Marble dark marble cheeseboards measure 29cm by 15cm and are
engraved with a choice of ‘Dad’s Cheese’, ‘Daddy’s Cheese’, or
‘Grandad’s Cheese’ the three cheeseboards have been specifically crafted
for father’s day and retail at £29 including a free gift box and
P&P.
Jayne
Little, former head of merchandising at Marks & Spencer turned
entrepreneur set up Made from Marble from her kitchen just four years
ago. She says: “We have a range of 30 products for sale via www.madefrommarble.com
but wanted to develop something specifically for father’s day as we
understand how difficult present buying for the men in your life can be.
“We
decided to develop a personalised gift but were keen to make it
affordable, and at under £30, we think these cheeseboards really hit the
mark. The majority of our customer base is female and having gained a
lot of insight into what sort of gifts they are looking for which is why
we decided to take our most popular product and adapt it for father’s
day.”
Made from Marble is also marketing a special ‘Salt Piggy’ for father’s day for kitchen conscious dads who like to cook. The ‘Salt Piggy’ is available in dark and cream marble, measures 29cm by 16cm by 10cm and retails at £49 including free P&P.
Made from Marble is also marketing a special ‘Salt Piggy’ for father’s day for kitchen conscious dads who like to cook. The ‘Salt Piggy’ is available in dark and cream marble, measures 29cm by 16cm by 10cm and retails at £49 including free P&P.
Jayne
adds: “Our new Salt Piggy has been released just in time for father’s
day as we know that a lot of fathers like to cook and we thought it
would provide a quirky alternative gift for those wanting to spend a
little more on a gift that will last a lifetime.”
Have a real Royal Jubilee Feast with Farmison
Last year’s Royal Wedding inspired a
new generation of street party enthusiasts, and outdoor parties also
are set to be a theme of this summer with the Queen’s Diamond
Jubilee fast approaching. In addition to being lots of fun,
street parties are a chance to show off your culinary expertise and
great taste in food to your neighbours!
Farmison delivers the finest British
produce directly from farmers who traditionally supply Great British
chefs and award winning restaurants. For the Jubilee celebrations,
Farmison has selected a variety of products that are perfect for
sharing and eating outdoors, taking the hassle out of choosing what
to bring to a street party.
In addition, to
celebrate this momentous occasion, Farmison have created their very
own unique Jubilee Sausage. Using a secret recipe developed with
Michelin starred chef Jeff Baker, who has cooked for the Queen and
the wider Royal Family on many occasions, Farmison have developed a
traditional English sausage with ingredients influenced from Toulouse
sausage. The sausages will be available exclusively to
www.farmison.com throughout June, priced at £6.95 for a pack of six.
Goosnargh Free Range chicken
drumsticks are ideal for sharing and so easy to cook, either on
their own or cooked in a more imaginative way – try roasting with
lemon halves and garlic, or braising with fresh tomatoes and black
olives before baking. Priced at £6.75 for a pack of 8.
Farmison’s free range chicken skewers from Reg Johnson’s
Goosnargh farm in Lancashire are perfect for a tasty snack, ideal
piled high on a sharing plate and look great! Simply add tomatoes and
peppers for a bit of colour and added crunch. Priced at £5.95 for
six.
You can’t beat a traditional British
banger fresh off the barbeque at a street party – always a great
crowd pleaser! All Farmison’s sausages are made
with first-rate, truly tasty meat from animals that aren’t factory
farmed. Olde English Style Best Pork Sausages are priced at £5.95
for eight.
To finish off the street party in
style, why not make a fresh fruit salad using produce from one of
Farmison’s Seasonal Fruit boxes. A large box includes at least 12
different varieties of fruit and contains 46 portions – more than
enough to feed the masses! Simply add vanilla ice cream or fresh
cream to serve with. Priced at £24.95
Finally, as the crowning glory of the
feast fit for a Queen – you can’t go wrong with a fantastic
selection of British cheese. All Farmison’s cheese is sourced from
leading small artisan producers – why not try a large British
Farmhouse Cheese box, which includes Cooleeney, Isle of Mull Cheddar
and Dunsyre Blue, along with quince jelly and Stag water biscuits,
priced at £31.95.
Farmison.com offers one of the largest
ranges of exquisite seasonal ingredients from traditional farmers,
growers and artisan producers across Britain - a wealth of delicious
produce available in one simple delivery from the online butcher,
greengrocer, cheesemonger and traditional pantry. It represents over
75 of the best independent British suppliers including 31 butchery
farms offering 23 different breeds, over 30 fruit and vegetable
growers offering many varieties of seasonal produce and exclusive
access to over 50 British farmhouse cheeses, more than 60% of which
are not available anywhere else online.
Monday 21 May 2012
Pilgrim's Choice for your lunch box!
Saving money is a top priority for Brits with 45% stating saving money
as the reason to make a packed lunch. The average consumer saves £29 a
month making their own packed lunch – the equivalent of £13billion a
year.
It’s not just our bank balance that has benefited from home-made lunches with a new culinary trend of pimping up the British sandwich to make lunchtime a more glamorous affair heralds a new lunchtime meal - ‘the glamwich’. Over two thirds (69%) of Brits now make a packed lunch and almost half (47%) change sandwich ingredients to make a packed lunch more exciting.
The research published today of more than 2,000 Britons by Pilgrims Choice on of the UK's top cheddar brands and Censuswide, highlights over 60 per cent of the population now regularly choose to make their own lunches. Out of these lunch makers nearly half (48%) choose to make a sandwich, which if made on a daily basis would be enough sandwiches to fill 48 double decker buses per day.
With one in five consumers adding fancy fillings to make their lunch more exciting and because it looks better than shop bought products, there are endless examples of aesthetics taking lunch making to an alluring new level:
• One third (32%) of all consumers use high-quality cheese to add glamour to a sandwich
• A fifth (21%) buy more interesting bread to make their packed lunch a more exciting occasion
• One in ten sandwich makers add olives or pesto (10%)
• Nearly a fifth (18%) add sweet chilli sauce
• 12 per cent try to replicate sandwiches they have seen or bought in shops
The increase in sandwich making has nutritional benefits as Dr Carina Norris a nutrition expert says: “Sandwiches shouldn’t be boring and making your own means you choose exactly what goes into them, so you can control the fat and salt content, maximise the amount of nutritious salad and help achieve your daily nutrient targets.”
”Try to include a variety of different vegetables in your sandwiches – different veg contain different vitamins and other healthy plant compounds, so eating a variety is a great way to help ensure you get all the nutrients you need. Salad leaves, baby spinach, cress, watercress, tomato, cucumber, grated carrot, thinly sliced radish, beetroot, finely chopped celery and peppers are just a few ideas. Thin slices of apple work well too- they’re especially good with cheese.”
For further ideas to put the rock back into your lunch roll Pilgrims Choice has demonstrated its ‘expertises in cheeses’ and launched a free smartphone app ‘Good Sandwich Pilgrim’ with plenty of categories and over 100 sandwiches to inspire your sandwich making: Glamwich, Speedy, Cheap Eats, Healthy, Vegetarian, Sweet Tooth and Kids Lunchbox. www.goodsandwichpilgrim.com
Alastair Jackson, Marketing Director at Pilgrims Choice, said: “You only need to look at popular television shows such as MasterChef, Come Dine With Me and Great British Bake Off to see that there is a huge consumer appetite for all things foodie and why should this stop when eating ‘al desko’. This research illustrates that as we celebrate the 250th year of the sandwich, consumers are taking sandwich making to a new level. There is now a renewed interest in not only the content but also a need to make presentation ever more appealing.
For more ideas on how you can make your food more artistic visit us at our own sandwich art exhibition at Bath & West, May 30th – June 2nd.”
It’s not just our bank balance that has benefited from home-made lunches with a new culinary trend of pimping up the British sandwich to make lunchtime a more glamorous affair heralds a new lunchtime meal - ‘the glamwich’. Over two thirds (69%) of Brits now make a packed lunch and almost half (47%) change sandwich ingredients to make a packed lunch more exciting.
The research published today of more than 2,000 Britons by Pilgrims Choice on of the UK's top cheddar brands and Censuswide, highlights over 60 per cent of the population now regularly choose to make their own lunches. Out of these lunch makers nearly half (48%) choose to make a sandwich, which if made on a daily basis would be enough sandwiches to fill 48 double decker buses per day.
With one in five consumers adding fancy fillings to make their lunch more exciting and because it looks better than shop bought products, there are endless examples of aesthetics taking lunch making to an alluring new level:
• One third (32%) of all consumers use high-quality cheese to add glamour to a sandwich
• A fifth (21%) buy more interesting bread to make their packed lunch a more exciting occasion
• One in ten sandwich makers add olives or pesto (10%)
• Nearly a fifth (18%) add sweet chilli sauce
• 12 per cent try to replicate sandwiches they have seen or bought in shops
The increase in sandwich making has nutritional benefits as Dr Carina Norris a nutrition expert says: “Sandwiches shouldn’t be boring and making your own means you choose exactly what goes into them, so you can control the fat and salt content, maximise the amount of nutritious salad and help achieve your daily nutrient targets.”
”Try to include a variety of different vegetables in your sandwiches – different veg contain different vitamins and other healthy plant compounds, so eating a variety is a great way to help ensure you get all the nutrients you need. Salad leaves, baby spinach, cress, watercress, tomato, cucumber, grated carrot, thinly sliced radish, beetroot, finely chopped celery and peppers are just a few ideas. Thin slices of apple work well too- they’re especially good with cheese.”
For further ideas to put the rock back into your lunch roll Pilgrims Choice has demonstrated its ‘expertises in cheeses’ and launched a free smartphone app ‘Good Sandwich Pilgrim’ with plenty of categories and over 100 sandwiches to inspire your sandwich making: Glamwich, Speedy, Cheap Eats, Healthy, Vegetarian, Sweet Tooth and Kids Lunchbox. www.goodsandwichpilgrim.com
Alastair Jackson, Marketing Director at Pilgrims Choice, said: “You only need to look at popular television shows such as MasterChef, Come Dine With Me and Great British Bake Off to see that there is a huge consumer appetite for all things foodie and why should this stop when eating ‘al desko’. This research illustrates that as we celebrate the 250th year of the sandwich, consumers are taking sandwich making to a new level. There is now a renewed interest in not only the content but also a need to make presentation ever more appealing.
For more ideas on how you can make your food more artistic visit us at our own sandwich art exhibition at Bath & West, May 30th – June 2nd.”
Let's learn to taste, again!
A campaign has been launched
to encourage consumers to take the time to taste their food after
scientific research showed 79% of people were unable to identify
even basic sandwiches and just 28% of a national poll admitted to
savouring their food.
Busy, stressed workers are being encouraged to reawaken their taste buds by a leading psychologist after 60% of the population admitted to ‘never’ or ‘rarely’ tasting what they ate – 1,000 people were polled.
The majority (42%) of British workers admitted to eating at their place of work most days with just 13% leaving their place of work for lunch – almost half (44%) described their lunch as ‘a means to an end’ to refuel their body.
Incredibly, with Britain a multicultural melting pot of global cuisine, awareness levels around food nutrition and healthy eating never higher, and the widest range of great tasting food and flavours at the public’s finger tips, it seems the ability to actually taste food is under threat.
Food brand GLORIOUS! has launched the Flavour Map – a global, online, crowdsourced resource – to inspire as well as re-educate consumers about flavour and taste, as well as unearthing little-known global flavours to launch for the UK market.
The scientific research into the UK’s lunchtime eating habits was commissioned by GLORIOUS! and led by Dr David Lewis with scientists at Mindlab.
Participants were able to only correctly identify 35% of ingredients and most did not detect flavour swaps – 93% were unable to discern beef from Chinese pork, 92% couldn’t tell ham from tuna, 82% could not detect Quorn from chicken, while 78% could not distinguish pork from chicken.
Researchers found that, on average, 79% of people were unable to detect when basic flavours had been swapped, this rose to 88% when people ate whilst distracted, increasing to 93% for people eating under time pressure.
The interactive flavour map – www.gloriousfoods.co.uk/greatflavourmap – a ‘Tripadvisor for taste’ allows the public to pin flavours ‘from around the globe or around the corner’ such as meals, recipes, or natural produce.
Dr David Lewis said:"The abundance of great flavours food experiences have never been more diverse, yet our findings suggest consumers are lazy when it comes to tasting and appreciating their food.
“I doubt there’s ever been such a rich tapestry of food and flavour combinations at our disposal, yet we’re not savouring what we eat, which is not just a shame but a genuine waste of taste.
“Our lunchtime habits in particular show that workers consume food as a means to refuelling the body and most rarely, taste what they’re eating.
“The GLORIOUS! Flavour Map campaign is helping to reawaken taste buds, encouraging consumers to take time out to savour their food and inspire new taste and flavour combinations.
“There’s so much fine produce, ingredients and meals available – from budget to blow-out – that food should be an adventure, yet most consumers are getting lost in the basics of taste exploration.”
A Dozen Top Tips To Wake Up Taste Buds:
1. Eat mindfully by truly focusing on what you are eating. Avoid distractions such as reading, watching TV etc.
2. Set aside time to enjoy the food without rushing. Leave at least 15 minutes for even a snack, a full meal should take 30 minutes of more.
3. Relax when you are eating. Do not keep glancing at your watch or thinking about all you have to do after the meal.
4. Chew the food carefully. Remember that chewing is the first stage of digestion. An enzyme in the saliva starts the process by breaking down the food morsels.
5. Take small mouthfuls. The larger what is termed the food ‘bolus’ the less effectively it is chewed and savoured.
6. Avoid talking while chewing. Not only does it prevent you paying full attention to your food but also causes you to swallow air, leading to a greater risk of embarrassing belches.
7. Efficient chewing not only allow you to savour the taste, aroma and texture of the food but also enables the body to adsorb the nutrients better.
8. Avoid drinking too much while eating. Fluid not only distends the stomach but also dilutes the digestive enzyme in the mouth and essential acid in the stomach.
9. Do not over salt the food. Not only does it spoil the taste but, with some kinds of salt, risks increasing blood pressures.
10. Eat with your eyes as much as your mouth. Anticipating how the food will taste not only adds to your enjoyment of the meal but also triggers the release of enzymes so ensuring good digestion.
11. Leave the food in your mouth for enough time to experience all the aroma. What we think of as taste is mostly smell. The tongue is only receptive to basic tastes, such as sweet and sour, the rest of the enjoyment comes from cells lining the nasal passages. Molecules of food broken down by chewing take time to reach these cells, so slow down and enjoy more.
12. By enjoying the experience of eating you will not only enhance the pleasure you derive from your food but also encourage a greater sense of overall well-being. That old adage ‘you are what you eat’ is not quite true. More accurately you are what you ingest and digest. Both these processes work best when they are allowed to work slowly.
Source: The GLORIOUS! Flavour Map
Dr David Lewis continued: “Apart from denying ourselves the pleasure that savouring tasty, well-cooked and presented food provides, there are other negative consequences of what Dr Brian Wansink has termed ‘mindless eating.’
“Because we eat inattentively the food is often insufficiently and inefficiently chewed. Mastication, the process in which the food in our mouth is broken into smaller fragments and thoroughly mixed with saliva, represents the first stage of digestion. Saliva contains a digestive enzyme essential for the proper absorption of the meal. If this stage is bypassed, as it typically is when consuming food inattentively, the results can range from indigestion and heartburn to an inadequate uptake of essential nutrients from the food.
“Poor mastication also means that we fail to savour and appreciate the true taste and texture of the meal. What we regard as taste is, in fact, mostly smell. As the food morsel is broken up in the mouth, molecules are released which drift upwards to a sense organ known as the olfactory epithelium. It is here that we recognise and enjoy the great taste of most food.
“The tongue itself contains thousands of conical shaped receptors sensitive to touch. It is these which convey the sense of texture that adds so greatly to our enjoyment, provided they are allowed sufficient time to do their work.
“Finally, rapid, ‘mindless’ eating means that the food goes ‘down’ so rapidly that by the time the stomach signals to the brain that it has ‘had enough’ we have, in fact, overeaten. The consequence is that we add unnecessary calories and so put on weight.”
Full Statistics
• 59% of UK workers spend less than 15 minutes eating lunch
• 21% spend just 5-10 minutes eating lunch
• 60% admitted to ‘never’ or ‘rarely’ tasting what they eat
• 42% did not leave their desk during their lunch breaks
• 13% leave their place of work for lunch
• 44% described their lunches as a ‘means to an end’ and a way of keeping hunger at bay
• 20% described their lunches ‘really enjoyable’
• Participants in the scientific experiments correctly identify just 35% of ingredients
• On average, 79% of people were unable to detect when basic flavours had been swapped
• 88% were unable to detect swaps when eating while distracted
• 93% were unable to detect swaps when eating under time pressure
• In specific produce flavour swaps
o 93% were unable to discern beef from Chinese pork
o 92% couldn’t tell ham from tuna
o 82% could not detect Quorn from chicken
o 78% could not distinguish pork from chicken
Source: The GLORIOUS! Flavour Map
The GLORIOUS! product line includes a range of fresh, high quality soups, stews and pasta sauces all developed within its A-Z of Global Flavours ethos.
*Find flavour inspiration at the GLORIOUS Flavour Map: www.gloriousfoods.co.uk/flavourmap
Busy, stressed workers are being encouraged to reawaken their taste buds by a leading psychologist after 60% of the population admitted to ‘never’ or ‘rarely’ tasting what they ate – 1,000 people were polled.
The majority (42%) of British workers admitted to eating at their place of work most days with just 13% leaving their place of work for lunch – almost half (44%) described their lunch as ‘a means to an end’ to refuel their body.
Incredibly, with Britain a multicultural melting pot of global cuisine, awareness levels around food nutrition and healthy eating never higher, and the widest range of great tasting food and flavours at the public’s finger tips, it seems the ability to actually taste food is under threat.
Food brand GLORIOUS! has launched the Flavour Map – a global, online, crowdsourced resource – to inspire as well as re-educate consumers about flavour and taste, as well as unearthing little-known global flavours to launch for the UK market.
The scientific research into the UK’s lunchtime eating habits was commissioned by GLORIOUS! and led by Dr David Lewis with scientists at Mindlab.
Participants were able to only correctly identify 35% of ingredients and most did not detect flavour swaps – 93% were unable to discern beef from Chinese pork, 92% couldn’t tell ham from tuna, 82% could not detect Quorn from chicken, while 78% could not distinguish pork from chicken.
Researchers found that, on average, 79% of people were unable to detect when basic flavours had been swapped, this rose to 88% when people ate whilst distracted, increasing to 93% for people eating under time pressure.
The interactive flavour map – www.gloriousfoods.co.uk/greatflavourmap – a ‘Tripadvisor for taste’ allows the public to pin flavours ‘from around the globe or around the corner’ such as meals, recipes, or natural produce.
Dr David Lewis said:"The abundance of great flavours food experiences have never been more diverse, yet our findings suggest consumers are lazy when it comes to tasting and appreciating their food.
“I doubt there’s ever been such a rich tapestry of food and flavour combinations at our disposal, yet we’re not savouring what we eat, which is not just a shame but a genuine waste of taste.
“Our lunchtime habits in particular show that workers consume food as a means to refuelling the body and most rarely, taste what they’re eating.
“The GLORIOUS! Flavour Map campaign is helping to reawaken taste buds, encouraging consumers to take time out to savour their food and inspire new taste and flavour combinations.
“There’s so much fine produce, ingredients and meals available – from budget to blow-out – that food should be an adventure, yet most consumers are getting lost in the basics of taste exploration.”
A Dozen Top Tips To Wake Up Taste Buds:
1. Eat mindfully by truly focusing on what you are eating. Avoid distractions such as reading, watching TV etc.
2. Set aside time to enjoy the food without rushing. Leave at least 15 minutes for even a snack, a full meal should take 30 minutes of more.
3. Relax when you are eating. Do not keep glancing at your watch or thinking about all you have to do after the meal.
4. Chew the food carefully. Remember that chewing is the first stage of digestion. An enzyme in the saliva starts the process by breaking down the food morsels.
5. Take small mouthfuls. The larger what is termed the food ‘bolus’ the less effectively it is chewed and savoured.
6. Avoid talking while chewing. Not only does it prevent you paying full attention to your food but also causes you to swallow air, leading to a greater risk of embarrassing belches.
7. Efficient chewing not only allow you to savour the taste, aroma and texture of the food but also enables the body to adsorb the nutrients better.
8. Avoid drinking too much while eating. Fluid not only distends the stomach but also dilutes the digestive enzyme in the mouth and essential acid in the stomach.
9. Do not over salt the food. Not only does it spoil the taste but, with some kinds of salt, risks increasing blood pressures.
10. Eat with your eyes as much as your mouth. Anticipating how the food will taste not only adds to your enjoyment of the meal but also triggers the release of enzymes so ensuring good digestion.
11. Leave the food in your mouth for enough time to experience all the aroma. What we think of as taste is mostly smell. The tongue is only receptive to basic tastes, such as sweet and sour, the rest of the enjoyment comes from cells lining the nasal passages. Molecules of food broken down by chewing take time to reach these cells, so slow down and enjoy more.
12. By enjoying the experience of eating you will not only enhance the pleasure you derive from your food but also encourage a greater sense of overall well-being. That old adage ‘you are what you eat’ is not quite true. More accurately you are what you ingest and digest. Both these processes work best when they are allowed to work slowly.
Source: The GLORIOUS! Flavour Map
Dr David Lewis continued: “Apart from denying ourselves the pleasure that savouring tasty, well-cooked and presented food provides, there are other negative consequences of what Dr Brian Wansink has termed ‘mindless eating.’
“Because we eat inattentively the food is often insufficiently and inefficiently chewed. Mastication, the process in which the food in our mouth is broken into smaller fragments and thoroughly mixed with saliva, represents the first stage of digestion. Saliva contains a digestive enzyme essential for the proper absorption of the meal. If this stage is bypassed, as it typically is when consuming food inattentively, the results can range from indigestion and heartburn to an inadequate uptake of essential nutrients from the food.
“Poor mastication also means that we fail to savour and appreciate the true taste and texture of the meal. What we regard as taste is, in fact, mostly smell. As the food morsel is broken up in the mouth, molecules are released which drift upwards to a sense organ known as the olfactory epithelium. It is here that we recognise and enjoy the great taste of most food.
“The tongue itself contains thousands of conical shaped receptors sensitive to touch. It is these which convey the sense of texture that adds so greatly to our enjoyment, provided they are allowed sufficient time to do their work.
“Finally, rapid, ‘mindless’ eating means that the food goes ‘down’ so rapidly that by the time the stomach signals to the brain that it has ‘had enough’ we have, in fact, overeaten. The consequence is that we add unnecessary calories and so put on weight.”
Full Statistics
• 59% of UK workers spend less than 15 minutes eating lunch
• 21% spend just 5-10 minutes eating lunch
• 60% admitted to ‘never’ or ‘rarely’ tasting what they eat
• 42% did not leave their desk during their lunch breaks
• 13% leave their place of work for lunch
• 44% described their lunches as a ‘means to an end’ and a way of keeping hunger at bay
• 20% described their lunches ‘really enjoyable’
• Participants in the scientific experiments correctly identify just 35% of ingredients
• On average, 79% of people were unable to detect when basic flavours had been swapped
• 88% were unable to detect swaps when eating while distracted
• 93% were unable to detect swaps when eating under time pressure
• In specific produce flavour swaps
o 93% were unable to discern beef from Chinese pork
o 92% couldn’t tell ham from tuna
o 82% could not detect Quorn from chicken
o 78% could not distinguish pork from chicken
Source: The GLORIOUS! Flavour Map
The GLORIOUS! product line includes a range of fresh, high quality soups, stews and pasta sauces all developed within its A-Z of Global Flavours ethos.
*Find flavour inspiration at the GLORIOUS Flavour Map: www.gloriousfoods.co.uk/flavourmap
Vegetarian breakfasting with a difference
To celebrate National Vegetarian Week (NVW) 2012, the UK's top Chinese and Oriental food supplier is highlighting delicious meals to challenge the might of the bacon butty and black pudding.
The focus of this year’s National Vegetarian Week, which runs from Monday 21 May to Sunday 27 May, is breakfast, so veggies can try Yu Tiao, usually known in English as Chinese fried bread sticks.
The long, golden-brown, deep-fried strip of dough is eaten for breakfast in East and South East Asian cuisines and often dipped into hot coffee for a hearty and satisfying first meal of the day. Cooking from scratch is reasonably hassle-free, but for those short on time, Wing Yip offers a quick and delicious frozen version.
Other vegetarian breakfast choices include the Malaysian Paratha, which is a type of flatbread that’s delicious with breakfast staples like omelette or scrambled eggs. Finally, Chinese Man Tao (steamed buns) are fluffy and perfect with hot soy milk.
Mr Wing Yip, founder of Wing Yip, said: “We’re trying to help break the perception that vegetarian breakfasts are a bland alternative to the traditional British fry-up or sausage sandwich.
“With a little imagination, you can create a fantastic meat-free exotic meal to surprise your breakfast guests and get a perfect start to the day.”
Yu Tiao
Ingredients:
• ¾ teaspoon instant yeast
• Two tablespoons of lukewarm water
• One teaspoon of Mai Siam Palm Sugar
• 250 ml water
• One teaspoon of bi-carbonate of soda
• ½ teaspoon of ammonia powder - available from Wing Yip
• ½ teaspoon of alum - available from Wing Yip
• 315 gms bread flour
• One teaspoon pink salt
Method:
1. Mix the yeast, lukewarm water and sugar and set aside for 10 minutes until foamy.
2. Mix the water, bi-carbonate of soda, ammonia powder and alum.
3. Sift the bread flour and pink salt into a mixing bowl then add the two other mixtures and, using a wooden spoon, mix the dough until it is combined.
4. Knead for five minutes and add a little bit more flour if the dough is too sticky to work with.
5. Cover with cling wrap and let the dough proof for two hours. After that, turn the dough onto a well-floured work surface.
6. Sprinkle some flour on the dough and roll it into a long rectangle.
7. Cut into strips that are four centimetres-wide and roughly the length of a chopstick.
8. Place one of the strips one on top of another and leave for five minutes. Then heat vegetable or sesame oil for frying.
9. Press lightly on the two strips of dough with a chopstick. Then hold both ends of the combined dough and lower into hot oil. Deep fry, turning constantly until each it turns puffy and golden brown.
Sunday 20 May 2012
That's Travel: Malmaison launches new menu at its brasseries
That's Travel: Malmaison launches new menu at its brasseries: Malmaison, the luxury boutique hotel brand in the UK, has announced the launch of a new...
Thursday 17 May 2012
The Gate Opens to Brings Exciting Vegetarian Cuisine to Islington
The Gate,
London's most successful vegetarian restaurant since 1989, will open in
Islington on 1st June 2012, offering diners in North East London the
chance to enjoy vegetarian cuisine at its best. The Gate Hammersmith
will be temporarily closed for refurbishment on 19th May until 1st
October 2012.
The Gate announces the launch of its new restaurant, bringing exciting vegetarian cuisine to diners in North East London. On 1st June The Gate will open in Islington at 370 St Johns Street, introducing a tempting mezze bar menu - perfect to share, and a delicious weekend brunch. The new daily set menu is designed to attract lunchtime and early evening / pre-theatre diners, who can choose 2 or 3 courses at great prices. We will of course also be serving our award winning à la carte.
The Daniel Brothers started trading in Hammersmith in December 1989, knowing nothing about running a restaurant, simply knowing that food should be celebrated. Inspired by their cultural background, they created a menu which blended Indo–Iraqi cooking with traditional Jewish food. Over the years, French and Italian influences have matured their seasonal creative dishes into delicious international cuisine. The Gate has become a successful family-run vegetarian restaurant, recently quoted as London's most popular vegetarian restaurant earlier this year. Michael and Adrian have produced 2 cookbooks and have recently been nominated for other awards, not to mention the back catalogue of amazing reviews.
Michael Daniel’s passion for sourcing ingredients with care and intensifying flavour through careful cooking and unusual food combinations has helped The Gate to become what it is today. “I am delighted to bring exciting vegetarian cuisine to North East London in a fun and relaxed way.” Michael adds “Launching The Gate Islington has given us the added opportunity of refreshing our restaurant in Hammersmith ready for the re-launch on 1st October.”
The Gate Islington is located opposite Sadlers Wells theatre, near Angel underground tube station and will be open on 1st June 2012. The Hammersmith restaurant will be temporarily closed for refurbishment from 19th May, reopening for business as usual on 1st October 2012.
The Gate announces the launch of its new restaurant, bringing exciting vegetarian cuisine to diners in North East London. On 1st June The Gate will open in Islington at 370 St Johns Street, introducing a tempting mezze bar menu - perfect to share, and a delicious weekend brunch. The new daily set menu is designed to attract lunchtime and early evening / pre-theatre diners, who can choose 2 or 3 courses at great prices. We will of course also be serving our award winning à la carte.
The Daniel Brothers started trading in Hammersmith in December 1989, knowing nothing about running a restaurant, simply knowing that food should be celebrated. Inspired by their cultural background, they created a menu which blended Indo–Iraqi cooking with traditional Jewish food. Over the years, French and Italian influences have matured their seasonal creative dishes into delicious international cuisine. The Gate has become a successful family-run vegetarian restaurant, recently quoted as London's most popular vegetarian restaurant earlier this year. Michael and Adrian have produced 2 cookbooks and have recently been nominated for other awards, not to mention the back catalogue of amazing reviews.
Michael Daniel’s passion for sourcing ingredients with care and intensifying flavour through careful cooking and unusual food combinations has helped The Gate to become what it is today. “I am delighted to bring exciting vegetarian cuisine to North East London in a fun and relaxed way.” Michael adds “Launching The Gate Islington has given us the added opportunity of refreshing our restaurant in Hammersmith ready for the re-launch on 1st October.”
The Gate Islington is located opposite Sadlers Wells theatre, near Angel underground tube station and will be open on 1st June 2012. The Hammersmith restaurant will be temporarily closed for refurbishment from 19th May, reopening for business as usual on 1st October 2012.
National Vegetarian Week
Going permanently meat-free is not for everyone, but even occasional
forays into the veggiesphere could cut costs, boost your health and make
you a better cook, claims Cook Vegetarian magazine. Urging non-veggies from all walks of life to experience meals without meat during National Vegetarian Week (21st-27th May 2012), Cook Vegetarian offers more than 500 free recipes on www.cookveg.co.uk to inspire and delight meat-free cooks. Need convincing? Check out Cook Vegetarian's top
4 reasons to put more veggie dishes on the menu:
1 Every little counts for health
When it comes to the benefits of vegetarianism on your body, it isn't just acase of all or nothing. A recent Harvard study found that each extra serving of processed meat per day increased the chance of premature death by 20%, while the World Cancer Research Fund has recommended people limit consumption to 500g (cooked weight) of red meat a week, avoiding processed meat altogether. So, opting for vegetarian recipes just a couple of times a week in place of red meat could contribute significantly to a healthier
lifestyle.
2 Money matters
With food prices still on the rise, where we spend our grocery pounds is more important than ever. While there's no denying that you can eat cheaply without giving up meat, an unprocessed vegetarian diet can't be beaten on cost per serving. Top-notch seasonal vegetables are available at a steal from markets (or you can grow your own for pence); combine with low-cost grains and dried pulses and you have seriously frugal food. For example, a scratch-cooked shepherdess pie made with lentils can cost just 47p per portion for a hearty, balanced meal.
3 It's the future...
With the UN's Food and Agriculture Organisation estimating that nearly a fifth of global greenhouse gases are caused by meat production, plus the swathes of rainforest and other rich ecosystems being cleared, and the water needed, to graze livestock and to grow crops to feed them – eating less meat offers one avenue to a more sustainable future. Simply eating less intensively farmed meat on fewer occasions can reduce your carbon footprint, while opting for an entirely plant-based diet (without dairy) is the gold standard of eco-eating.
4 Hugh can... so you can too!
But can a foodie really enjoy and savour vegetarian cuisine? Yes, says Hugh Fearnley-Whittingstall one of many TV chefs to champion the meat-free cause in recent months. The former king of carnivores claims that since launching his book River Cottage Veg Every Day, most of his meals contain 'little or no meat' but that he now eats 'better than ever'. Hugh even spent four months entirely without fish or meat to lend weight to his argument that vegetables deserve pride of place on everyone's plate, and was surprised just how much he got out of the experience. So why not take up the vegetarian challenge and expand your foodie horizons too?
4 reasons to put more veggie dishes on the menu:
1 Every little counts for health
When it comes to the benefits of vegetarianism on your body, it isn't just acase of all or nothing. A recent Harvard study found that each extra serving of processed meat per day increased the chance of premature death by 20%, while the World Cancer Research Fund has recommended people limit consumption to 500g (cooked weight) of red meat a week, avoiding processed meat altogether. So, opting for vegetarian recipes just a couple of times a week in place of red meat could contribute significantly to a healthier
lifestyle.
2 Money matters
With food prices still on the rise, where we spend our grocery pounds is more important than ever. While there's no denying that you can eat cheaply without giving up meat, an unprocessed vegetarian diet can't be beaten on cost per serving. Top-notch seasonal vegetables are available at a steal from markets (or you can grow your own for pence); combine with low-cost grains and dried pulses and you have seriously frugal food. For example, a scratch-cooked shepherdess pie made with lentils can cost just 47p per portion for a hearty, balanced meal.
3 It's the future...
With the UN's Food and Agriculture Organisation estimating that nearly a fifth of global greenhouse gases are caused by meat production, plus the swathes of rainforest and other rich ecosystems being cleared, and the water needed, to graze livestock and to grow crops to feed them – eating less meat offers one avenue to a more sustainable future. Simply eating less intensively farmed meat on fewer occasions can reduce your carbon footprint, while opting for an entirely plant-based diet (without dairy) is the gold standard of eco-eating.
4 Hugh can... so you can too!
But can a foodie really enjoy and savour vegetarian cuisine? Yes, says Hugh Fearnley-Whittingstall one of many TV chefs to champion the meat-free cause in recent months. The former king of carnivores claims that since launching his book River Cottage Veg Every Day, most of his meals contain 'little or no meat' but that he now eats 'better than ever'. Hugh even spent four months entirely without fish or meat to lend weight to his argument that vegetables deserve pride of place on everyone's plate, and was surprised just how much he got out of the experience. So why not take up the vegetarian challenge and expand your foodie horizons too?
Tuesday 15 May 2012
DiscountVouchers.co.uk May Deals has Savings on Top Brand Restaurants and Retailers
DiscountVouchers.co.uk, the website that helps UK consumers save money at over 800 leading stores and suppliers, has this week introduced new deals to get shoppers savings on May dining out and other goods. The voucher codes site has sourced new online vouchers redeemable at leading stores like Clarks and Debenhams plus top pizza chain Pizza Express.
One of the UK's best-known pizza chains is available on a budget through the latest DiscountVouchers.co.uk deals in the shape of Pizza Express. The DiscountVouchers.co.uk website this week offers shoppers newly updated Pizza Express deals which they can use to get hold of great value - deals on show include 2 for 1 + Pizza.
Other top brands and retailers can be had on a budget too this month thanks to DiscountVouchers.co.uk. Among the deals redeemable at hundreds of top stores is a choice of new money off coupons which features deals such as a £25 Sainsbury’s gift card when you buy BT Broadband online, 20% Off Selected Outdoor Toys at Debenhams and Free Delivery & Returns at Clarks.
Doug Scott, managing director of DiscountVouchers.co.uk, commented, “Brits do love a bargain and saving money at top name stores and restaurants is always popular - so we're pleased to help people out right now. These new deals we've sourced this week are perfectly-timed to help people get more for their money this May and through the summer."
DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.
For more information visit www.discountvouchers.co.uk
Sunday 13 May 2012
The Ice Man Cometh … with Icely Done's Frozen Cocktail Sticks
Icely Done Havana Club rum and coconut
Each Icely Done cocktail stick is expertly blended using quality branded spirits and sustainably sourced ingredients to create six tantalising flavours to inject magic into any event, party or any social occasion.
Choose from:
Finlandia grapefruit vodka & Pomegranate
Absolut lemon vodka & Raspberry
Havana Club rum & Coconut
Havana Club 3yr rum & Mango
Campari & Blood Orange
Beefeater gin & Lemon
Created by Lefti Christodoulou, an internationally renowned bartender and drinks' industry professional, Icely Done cocktail sticks are inspired by a Brazilian fresh fruit product sold as a street drink to quench thirsts in hot climates.
“Icely Done cocktail sticks are a stylish, nostalgic and affordable way to instantly serve up an ice cold cocktail for your guests. I’ve mixed each flavour to impart a genuine cocktail experience of superior quality and taste while also being refreshing, mouth-watering and moreish. We freeze our cocktail sticks as soon as we have created the blend so they are free of additives and preservatives and taste just like a good cocktail or blended fresh fruit ice cold shot,” says Lefti.
So, when the hot weather cometh ring the Icely Done Man on 07534 934 744 or order online. Prices start from just £1.50 per cocktail stick based on a minimum order of 20 and are inclusive of VAT. Delivery within the M25 is free with charges applicable outside of the Greater London area. www.icelydone.com
Tuesday 8 May 2012
That's Health: Can honey really help you become an Olympic athlet...
That's Health: Can honey really help you become an Olympic athlet...: To help ensure optimum health and fitness this summer Olympic hopefuls Jon Schofield, Liam Heath and Rachel Cawthorn are including a new...
Monday 7 May 2012
That's Gardening: BBC Gardeners' World Live & BBC Good Food Show Sum...
That's Gardening: BBC Gardeners' World Live & BBC Good Food Show Sum...: It's good to know that kids go free to BBC Gardeners' World Live and the BBC Good Food Show Summer on Family weekend. On Saturday 16th a...
That's Business: New Business Venture For Cornish Chef
That's Business: New Business Venture For Cornish Chef: A new private catering service has been launched by Emily Scott, chef and owner of The Harbour Restaurant in Port Isaac, North Cornwall. ...
That's Travel: Food Galore At The Rock Oyster Festival
That's Travel: Food Galore At The Rock Oyster Festival: The Rock Oyster Festival is set to return to the north Cornish coast this June with an all star foodie line-up destined to tantalise your ...
That's Books: First Preserves: Marmalades Now Available On iBook...
That's Books: First Preserves: Marmalades Now Available On iBook...: Vivien Lloyd, the country's leading authority on preserves, has released First Preserves: Marmalades as an iBook®, featuring recipes ...
Parmigiano Reggiano Celebrates The Launch Of Parmesan.com!
Food lovers and cheese addicts should note that Parmigiano Reggiano is
celebrating the launch of its new website to remind the world that
Parmigiano Reggiano is the ONLY cheese that can be called Parmesan.
Please visit www.parmesan.com
and enjoy exploring the site. As well as learning about the history
and craftsmanship of the King of Cheeses, check out the videos
section and test your knowledge with our new Truth Behind Parmesan
game.
Don't forget to sign up to share your favourite recipes in the exclusive members area and receive regular newsletters.
Don't forget to sign up to share your favourite recipes in the exclusive members area and receive regular newsletters.
Vegan 'Fish' On The Menu At Leading Sushi Restaurant
Vegan 'fish' produced by ethical food firm Redwood is now on the menu at Brighton's best-loved sushi restaurant.
Moshi Moshi, renowned for its work in fish conservation, is using the faux 'fish' in dishes such as vegan 'fish' udon and stir fry noodles.
"It's proving very popular,"
said Karl Jones of Moshi Moshi, which is keen to help protect global
fish stocks. "Customers love it - not just vegans, but the
carnivorous too. As the flavour is so good, it's a viable alternative
to real fish."
As Karl Jones points out, ethical
consumption is at the heart of everything Moshi Moshi does.
"We firmly believe in 'restorative
eating'," he says. "It's a way of eating that aims not just
to make the environment sustainable but actually restores and
improves it. Our aim is to give back more than we take.
"One way we can do this is by
decreasing our reliance on animal proteins and to eat more vegetarian
food. It's why we teamed up with Redwood."
To show just how versatile plant-based
alternatives to meat, fish and cheese can be, Moshi Moshi recently
joined forces with Redwood to launch The Great Moshi Vegan Challenge,
in which eight of Brighton's leading chefs went head to head to
create the best sushi using vegan ingredients.
Among the ingredients that particularly
impressed judges was Redwood's vegan 'duck', which was used in five
separate dishes and combined variously with mango, kale, ginger,
grapefruit, sansho pepper, boshi jelly and shiitake mushrooms.
It was also the basis for the winning
dish duck chettinad created by chef Alun Sperring, who added mango
and nut sauce and red chilli chutney to give the sushi a kick
familiar to the Indian food he serves at Chilli Pickle, named as one
of the top 50 curry houses in the UK.
"We're delighted that our foods
are capturing the imagination of chefs," said Lee Rockingham of
Redwood. "We hope many more will follow in Moshi Moshi's
footsteps."
Everything in the Redwood range is made
from natural plant-based ingredients so free from animal products and
derivatives as well as cholesterol, artificial colours/preservatives,
lactose, hydrogenated fats and GMOs. This makes them suitable not
just for vegetarians and vegans, but also for people suffering from
lactose or casein intolerance and anyone looking for a healthier and
more ethical lifestyle.
Redwood products are also kosher
certified and the company itself is halal process certified.
According to The Ethical Company
Organisation and The Good Shopping Guide, Redwood is the UK's most
ethical vegetarian foods firm. Find out more at
www.redwoodfoods.co.uk.
Thursday 3 May 2012
Whisky for Father’s Day
Father’s Day, Sunday 17 June, is an occasion to wise-up on whisky and
buy Dad his favourite. Or, for a more adventurous choice, where can you
get the best inspiration? Whichever way, you will also want to know
that you are buying smartly. Click on www.WhiskyMarketplace.co.uk
for recommendations and an easy way to buy from established online
whisky retailers. Browse all in one place and rest confident as you
save time and effort by buying at the keenest prices, and knowing that
delivery will be efficiently taken care of.
This absorbing and informative site does so much more than list prices. Enjoy the www.WhiskyMarketplace.co.uk blog; also videos of tastings presented by master distillers and behind the scenes visits with experts at different distilleries. Pierre Thiebaut of WhiskyMarketplace, and presenter on WhiskyMarketplace TV, is also a judge in the World Whisky Awards. Here he gives a few of his top recommendations. “If you know Dad’s favourite brand, he may like to try a different aged bottling from the same distillery. Or you can search by style, for example, a smokey, peaty Islay whisky or a more subtle, sweet Lowlands style. You can then easily choose from a list of choices, prices, and availability, for everyday drinking right through to rarities to collect.”
Compass Box: Great King Street ‘The Artist Blend’
“A blended whisky?” I hear you cry. Yes, but this is not any old blend. Before we get into that, let us be clear, there is nothing wrong with blended whisky; some of the greatest whiskies are blends. This little number stands head and shoulders above anything in its price range. The secret to a great dish is fine ingredients, and whisky-maker John Glaser knows that only too well. With his attention to detail and a simple, confident recipe of fine malts and grain whiskies, he has crafted a masterpiece. Around £24.
http://www.whiskymarketplace.co.uk/whisky/compass-box-great-...
Lagavulin 16 years old
Is Dad a fan of deep peat flavours? If he already has some Laphroaig or Ardbeg stashed in the cabinet, he might just be missing this other gem from the Island of Islay, the spiritual home of the peat beasties. This whisky is rich with smoldering peat embers and a delicate touch of sweetness. It will transport him to a beach on Islay, with the moonlight glinting on the water, as the fire dies down on a summer night. Around £43.
http://www.whiskymarketplace.co.uk/whisky/lagavulin-16-year-...
Highland Park 21 years old
Now we are getting serious. Gentle peat, woody notes and fruits combine to produce an elegant and beautifully balanced whisky. A luxurious and rich texture delivers the wonderful flavours with aplomb. Bottled at a higher strength 47.5%, it is perfect for appreciating the subtle complexities it holds. Yes please! Around £92.
http://www.whiskymarketplace.co.uk/whisky/highland-park-21-y...
Brora 1982 ‘Connoisseurs Choice’ bottled by Gordon & MacPhail
This is one for a Dad who knows his distilleries. Brora, the most famous of the ’lost distilleries’, shut down its stills in 1983. Some of the whisky it produced still rests in casks in the dark corners of warehouses. From time to time, it gets bottled, although there is less of it about than there used to be. The price is modest for a Brora but there is more to this and other whiskies from that sadly missed distillery than just scarcity value. The whisky is as intriguingly complex as it is rare. Around £130.
http://www.whiskymarketplace.co.uk/whisky/brora-1982-connois...
• www.WhiskyMarketplace.co.uk is an essential companion to premium whisky buying. It provides an easy one-stop retail comparison of over 4,000 whiskies. No longer need will you have to trawl through individual retailers to find a chosen whisky. Major brands through to boutique expressions, limited editions and rarities can be easily tracked down. With just a couple of clicks, you can land on the product purchase page of a selection of online retailers and know that your choice is available to buy.
• www.WhiskyMarketplace.co.uk was created by brothers Pierre and Jean-Luc Thiebaut who designed the resource as an extension of their well established whisky social network www.connosr.com. This currently features over 2500 product reviews from registered consumers.
This absorbing and informative site does so much more than list prices. Enjoy the www.WhiskyMarketplace.co.uk blog; also videos of tastings presented by master distillers and behind the scenes visits with experts at different distilleries. Pierre Thiebaut of WhiskyMarketplace, and presenter on WhiskyMarketplace TV, is also a judge in the World Whisky Awards. Here he gives a few of his top recommendations. “If you know Dad’s favourite brand, he may like to try a different aged bottling from the same distillery. Or you can search by style, for example, a smokey, peaty Islay whisky or a more subtle, sweet Lowlands style. You can then easily choose from a list of choices, prices, and availability, for everyday drinking right through to rarities to collect.”
Compass Box: Great King Street ‘The Artist Blend’
“A blended whisky?” I hear you cry. Yes, but this is not any old blend. Before we get into that, let us be clear, there is nothing wrong with blended whisky; some of the greatest whiskies are blends. This little number stands head and shoulders above anything in its price range. The secret to a great dish is fine ingredients, and whisky-maker John Glaser knows that only too well. With his attention to detail and a simple, confident recipe of fine malts and grain whiskies, he has crafted a masterpiece. Around £24.
http://www.whiskymarketplace.co.uk/whisky/compass-box-great-...
Lagavulin 16 years old
Is Dad a fan of deep peat flavours? If he already has some Laphroaig or Ardbeg stashed in the cabinet, he might just be missing this other gem from the Island of Islay, the spiritual home of the peat beasties. This whisky is rich with smoldering peat embers and a delicate touch of sweetness. It will transport him to a beach on Islay, with the moonlight glinting on the water, as the fire dies down on a summer night. Around £43.
http://www.whiskymarketplace.co.uk/whisky/lagavulin-16-year-...
Highland Park 21 years old
Now we are getting serious. Gentle peat, woody notes and fruits combine to produce an elegant and beautifully balanced whisky. A luxurious and rich texture delivers the wonderful flavours with aplomb. Bottled at a higher strength 47.5%, it is perfect for appreciating the subtle complexities it holds. Yes please! Around £92.
http://www.whiskymarketplace.co.uk/whisky/highland-park-21-y...
Brora 1982 ‘Connoisseurs Choice’ bottled by Gordon & MacPhail
This is one for a Dad who knows his distilleries. Brora, the most famous of the ’lost distilleries’, shut down its stills in 1983. Some of the whisky it produced still rests in casks in the dark corners of warehouses. From time to time, it gets bottled, although there is less of it about than there used to be. The price is modest for a Brora but there is more to this and other whiskies from that sadly missed distillery than just scarcity value. The whisky is as intriguingly complex as it is rare. Around £130.
http://www.whiskymarketplace.co.uk/whisky/brora-1982-connois...
• www.WhiskyMarketplace.co.uk is an essential companion to premium whisky buying. It provides an easy one-stop retail comparison of over 4,000 whiskies. No longer need will you have to trawl through individual retailers to find a chosen whisky. Major brands through to boutique expressions, limited editions and rarities can be easily tracked down. With just a couple of clicks, you can land on the product purchase page of a selection of online retailers and know that your choice is available to buy.
• www.WhiskyMarketplace.co.uk was created by brothers Pierre and Jean-Luc Thiebaut who designed the resource as an extension of their well established whisky social network www.connosr.com. This currently features over 2500 product reviews from registered consumers.
Tuesday 1 May 2012
That's Education: Furze Platt and Misbourne schools renew Innovate c...
That's Education: Furze Platt and Misbourne schools renew Innovate c...: Takes Innovate’s contract renewal tally up to ten consecutive renewals since the start of 2012 - Furze Platt Senior School in Maidenhead a...
Monday 30 April 2012
Bargain Restaurant Deals for Spring Available on DiscountVouchers.co.uk
Discounts available at Toby Carvery, La Tasca and Pizza Express on a budget this April and May
Saving money on dining out is always popular with UK consumers - and voucher codes website DiscountVouchers.co.uk has introduced new deals to help UK consumers do just that this spring. Among the deals redeemable at more than 800 stores are deals for money off at La Tasca, Pizza Express and Toby Carvery.
Great Italian meals can be enjoyed on a budget thanks to the new round of deals available on the DiscountVouchers.co.uk website. Pizza Express has branches throughout the country and can be enjoyed for less via DiscountVouchers.co.uk right now - the site is carrying Pizza Express voucher choices offering 3 courses for £12.95 and 25% Off Your Food Bill.
Great Spanish food is available on a budget this spring too through the DiscountVouchers.co.uk website - with a choice of deals available for use at La Tasca. Consumers can log on right now and use new La Tasca vouchers to enjoy Buy 1 Get 1 FREE on Tapas to share.
Dining out on quality roast dinners can be done on a budget this spring thanks to the latest offers sourced and offered on the DiscountVouchers.co.uk site. By logging onto the website UK diners can get hold of new Toby Carvery vouchers which they can exchange for 2 Daytime Carveries for £10 and Free Dairy Ice Cream with any Carvery Meal.
Doug Scott, managing director of DiscountVouchers.co.uk, commented, “Dining out at top UK restaurants can be expensive as every Brit knows, so we're pleased to offer a helping hand this spring. New vouchers available on our site can help people eat out on a budget at places like Toby Carvery, Pizza Express and La Tasca."
DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.
For more information visit www.discountvouchers.co.uk
Saving money on dining out is always popular with UK consumers - and voucher codes website DiscountVouchers.co.uk has introduced new deals to help UK consumers do just that this spring. Among the deals redeemable at more than 800 stores are deals for money off at La Tasca, Pizza Express and Toby Carvery.
Great Italian meals can be enjoyed on a budget thanks to the new round of deals available on the DiscountVouchers.co.uk website. Pizza Express has branches throughout the country and can be enjoyed for less via DiscountVouchers.co.uk right now - the site is carrying Pizza Express voucher choices offering 3 courses for £12.95 and 25% Off Your Food Bill.
Great Spanish food is available on a budget this spring too through the DiscountVouchers.co.uk website - with a choice of deals available for use at La Tasca. Consumers can log on right now and use new La Tasca vouchers to enjoy Buy 1 Get 1 FREE on Tapas to share.
Dining out on quality roast dinners can be done on a budget this spring thanks to the latest offers sourced and offered on the DiscountVouchers.co.uk site. By logging onto the website UK diners can get hold of new Toby Carvery vouchers which they can exchange for 2 Daytime Carveries for £10 and Free Dairy Ice Cream with any Carvery Meal.
Doug Scott, managing director of DiscountVouchers.co.uk, commented, “Dining out at top UK restaurants can be expensive as every Brit knows, so we're pleased to offer a helping hand this spring. New vouchers available on our site can help people eat out on a budget at places like Toby Carvery, Pizza Express and La Tasca."
DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.
For more information visit www.discountvouchers.co.uk
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