Food cravings over the sea? What Americans want

Did you know that 85% of Americans are absolutely smitten with mashed potatoes? Latest research unveils this mouth-watering favourite, and that's just the tip of the iceberg.

📌 Key Findings:

Mashed Potato Mania: Mashed potatoes reign supreme with an astonishing 85% approval rating, showcasing their enduring appeal.

Global Gastronomic Adventures: Explore the top 10 international cuisines that have captured the hearts (and palates) of Americans. From Italian delights to exotic Thai temptations, this culinary journey offers a taste of the world.

Italian Infatuation: Delve into why Italian cuisine claims the throne with an impressive 88% approval rating, going beyond the beloved pizza and pasta.

Hidden Culinary Gems: Uncover the underrated Emirati and Peruvian cuisines, largely undiscovered by Americans. Their gastronomic wonders promise surprises beyond expectations.

📈 For a deep dive into these mouth-watering insights, check out the comprehensive report here: https://limitlesscooking.com/americas-food-preferences 

The Food Works SW Announces Autumn Workshops

Food and drink innovation centre The Food WorksSW has announced its autumn line up of expert workshops at its Weston-super-Mare base for all UK-based food and drink businesses.

Kicking off October is Starting Up Your Food or Drinks Business, a free in person workshop (19th October) that will identify and explain the key processes involved in launching new businesses. 

The event is being run in partnership with business support centre The Hive and brand design company Tiny Studio.

Food and Drink Photography and Videography on 2nd November explores the latest trends, tools and technologies for creating visual content for brands. The interactive workshop led by Anna Lachlan Photography will focus on stop motion video, product photography, styling, lighting and brand story images and will culminate in product shots set up and taken by attendees.

Designed for SMEs, Meet The Experts: Food and Drink Marketing and Communications on 7th November will focus on how to cut through and get brands noticed in a crowded market with experienced speakers from RAW PR, Denhams Digital and Salt Media.

Continuing the November events, Introduction to Auditing: SALSA Scheme Focus on 14th November is a free workshop hosted by Jacqui Slatter, Development Manager with SALSA Scheme, and Rachel Goff from The Food and Drink Forum. Using a business case study, the session will highlight requirements for food certification and advise on preparing for an audit as well as looking at the SALSA Scheme, options for following a food safety system and moving into retail or wholesale. Also joining them will be Osama Rashed, founder of gelato brand Mochi Bros, which recently achieved SALSA certification.

Becky Hale from Food WorksSW said, “We have such a fantastic series of events and guest speakers coming up this autumn at The Food WorksSW. From business and branding advice to visual content and food certification, each session will offer expert guidance and insights from a wide range of experienced professionals.”

From now until the end of 2024, the centre will be offering a range of webinars and in-person events to growing food and drink brands. Businesses can sign up for their newsletter to be one of the first to know about events. 

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, less than 30 minutes from Bristol, and is close to Junction 21 of the M5 motorway. It has state-of-the-art facilities including five product development kitchens which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products - prices start from just £96.90 per day (inc VAT).

Technical support packages are also now available. A team of food industry experts, based at the centre, provide technical support to businesses navigating their way through a range of food disciplines – from new product development, and quality assurance hygiene, to food safety and efficiency. The team helps food and drink businesses produce a safe product in an efficient way. 

In addition, The Food WorksSW offers readily accessible meeting spaces, including fully equipped conference rooms, and a business lounge for hire. The meeting rooms, business lounge and coffee shop are open to all businesses and offers space to utilise for networking, meetings or as an alternative workspace, with free secure WiFi and parking.

For more information on how The Food WorksSW can help you and your business, visit foodworks-sw.co.uk, or to stay up-to-date follow @foodworks_sw on Instagram, Facebook and Twitter. A range of case studies can be found on the website and on The Food WorksSW YouTube.

https://www.foodworks-sw.co.uk.

Controversial New Flavour Extraction Concept Set to Stir Up Drinks Industry

A brand-new and patented process, which removes the water and alcohol from any drink, creating a new and utterly unique flavour extract, promises to completely redefine the way we make and transport drinks, around the world.

Hocus, the innovative company which is behind this incredible technology, is set to send shockwaves through the drinks distribution industry.

The flavour extract is what makes any drink unique, it creates the special character you know and love from your favourite tipple, it's the concentrate of the drink. The water and alcohol can simply be added back, anywhere in the world. The ramifications are enormous, points out Hocus.

How does it work?

All alcoholic drinks have water and alcohol extracted, to leave the flavour concentrate.

The flavour essence can be transported anywhere in the world (30ml = 150cl = 3 x bottle).

Then simply add back the water and the alcohol to serve.

Founder of Hocus, Mark Stone is the visionary entrepreneur behind this concept. Using his knowledge of science, Stone started to experiment with flavour extracts and realised he could perfectly preserve the delicate flavour compounds without damaging them.

Comments Stone: “This process works on any alcoholic drink, wine, beer or spirits all work really well, but we've started with a focus on spirits. We've put the essence into a dispenser. Just three squirts are all you need for a flawless gin and tonic, which tastes exactly the same as the original version, because it is the original version.”

Hocus Drinks is an innovative drinks company dedicated to revolutionising the spirits industry with innovative and sustainable solutions. 

Their Dispenser technology promises to change the way drinks are transported and served worldwide, promoting sustainability and massively reducing cost.

To learn more visit https://hocus.uk.

Wormersley. The Heritage Brand That's Set to Become a Household Name

Womersley Foods (established in 1979) is beginning an exciting new chapter under the ownership of Labaika Ashiru, with sampling events seeing products literally flying off the shelves.

Famed for their award-winning ranges of fruit and herb vinegars, Womersley Foods is entering an exciting new chapter after the recent acquisition of the business by Labaika Ashiru. 

With a heritage going back over four decades, this iconic brand is now poised to reach out to new customers and to achieve even greater heights. 

Notably, Whole Foods Market has welcomed Womersley as a significant new listing this year, and recent sampling events in the London stores proved the demand for the exquisite fruit vinegars and jams.vi

This year the business ownership transferred from the Parsons family to the Ashiru family led by Labaika to continue the legacy of the business and expand it for the next generation. With a background in branding and design working with various large FMCG brands as well as having experienced the heat of a kitchen as a restaurant cook, Labaika brings his passion and enthusiasm for the business and its products to lead it to the next level growth and continue the legacy created by the Parsons family. 

Investment in the Future

Labaika Ashiru has committed to make significant investments in the brand, encompassing PR, marketing, and an extensive Whole Foods sampling programme operating throughout September and even beyond. 

The sampling programme has already made a significant impact, with Whole Foods quickly selling out of their best-selling Raspberry Fruit Vinegar during sampling sessions, with Labaika himself at the forefront of these sampling sessions demonstrating his knowledge and passion for the brand. This commitment underscores Labaika Ashiru's dedication to the brand's future and assures retail buyers of its bright prospects. 

He said: "I'm absolutely thrilled to have taken the baton from the Parsons family and to be able to take this brand to the next level. The taste and versatility of these products speaks for itself and our loyal fanbase proves that once customers have sampled them, they are inspired to make these products key staples in their store cupboard ingredients. 

"My vision is to bring our award-winning products to the masses, meanwhile our commitment to crafting unparalleled flavours remains integral to the brand. This journey is about preserving our heritage while embracing innovation, and I couldn't be more excited about what lies ahead."

Award-winning Flavours

Womersley Foods is renowned for its outstanding and unique flavour profiles. Loyal customers come back time and again for the fruit vinegars which pack a real flavour punch and can be used to elevate salads, drinks or even cakes. 

Adding to a back catalogue of awards, this year the Womersley Raspberry Vinegar has been awarded a coveted 2 Stars in the prestigious Guild of Fine Foods Great Taste Awards. Having long been the 'secret ingredient' of chefs and home cooks alike, this new chapter for Womersley looks to share the 'secret' with foodies far and wide.

An Exciting Future

Looking forward, Womersley Foods will elevate the brand to new heights and attract a fresh audience of brand enthusiasts. Building on its legacy, the brand, now invigorated by Labaika's vision and investment, presents an intriguing marketing story for both the brand and the business, making it an attractive proposition for the retail trade. 

For trade enquiries please contact hello@womersleyfoods.com

For more information about Womersley Foods and to explore their range of premium products, please visit their website at https://womersleyfoods.com.

England's Seafood FEAST - Meet the Faces of the FEAST

From 29th September to 15th October, England’s Seafood FEAST is returning to the English Riviera, in South Devon, for a two week celebration of world-renowned locally caught and landed seafood. 

A feast for all the senses, over 40 eateries have joined forces to put on an incredible array of experiences and special menus for visitors to enjoy. It’s a fine chance to dine like a local, taste some of the best seafood in the world right where it’s landed, learn about sustainable fishing practices and meet the people who make the festival what it is.

Taking place in the heart of England’s Seafood Coast, England’s Seafood FEAST is expected to attract thousands of locals and visitors from further afield. 

They'll be taken on a journey from sea to plate in the towns of Brixham, Paignton and Torquay, having the fine chance to enjoy a whole host of exclusive events, as well as seafood set menus, platters and tasting menus from Torbay’s best independent eateries. 

From scallop diver to Michelin-star chef, restaurateur to coastal artist, here are only a few of the talented Faces of the FEAST:

The Scallop Diver - Frazer Pugh

Frazer Pugh, Director of The Hand Picked Scallop Co., dives for scallops locally on England’s Seafood Coast, to depths of 10 to 29 metres. He catches around 2,000 scallops per fishing day. A portion of them go to ethical wholesalers, some go directly to restaurants on the English Riviera and around the country and the rest are processed and delivered to their nationwide customers.

Frazer explains why sustainability is an important topic: “Sustainable fishing goes further than whether a single species will remain a viable commercial commodity. It is just as much about what detrimental effect catching that one species has on the marine environment as a whole. For example, are we causing damage to the habitat to catch it? Are we taking the food source of another species to the point that said species is declining? But most importantly, is it morally correct? The reality is for something to be truly sustainable; we need to look at the bigger picture, rather than focusing on the narrow point of what suits us.”

Frazer continues discussing why diving for scallops by hand makes a difference: “Scallops are an extremely abundant and successful breeding species that reaches maturity quickly. Removing them from the habitat while leaving a viable amount, allows the bed to replenish quickly. Diving for them is a way of catching very popular seafood without causing any damage to the habitat and without any bycatch. Whilst we are down there, we also fish for plastic rubbish and ghost fishing gear, which helps to keep the reef healthy.”

The Michelin-star Chef - Simon Hulstone

Simon Hulstone, chef/proprietor of The Elephant, runs the restaurant alongside his wife Katy. It was the first restaurant in Torquay to be awarded a Michelin star which it has maintained since 2006. 

Simon explains why he loves being involved with the FEAST: “South Devon has an abundance of fantastic produce and I honestly can’t think of anywhere better in the UK for local sourcing. It’s a pleasure to support the local coastline with England’s Seafood FEAST and I’m looking forward to being involved again this year.”

“As a chef, it is very important we celebrate the great fish that is landed locally which is also important when it comes to supporting our local economy and eco structure. Hopefully through England’s Seafood FEAST and the great producers involved, we can highlight this to many more customers and show the benefits of using sustainable fish and shellfish caught locally.”

Meet the Maker with Simon Hulstone of The Elephant and 

Frazer Pugh of The Hand Picked Scallop Company

There’s an opportunity to meet Simon and Frazer on the 12th of October. Simon will be cooking up a delicious feast featuring hand-dived scallops from the local waters of Torbay, whilst Frazer will immerse guests in an engaging discussion about what life is like at sea and his passion for protecting the local waters.

Seafood Celebration Lunch at The Elephant

From Wednesdays to Saturdays (4th - 7th October / 11th - 14th October) during England’s Seafood FEAST, celebrate in style at The Elephant’s Seafood Celebration Lunches. Dine on locally landed and caught seafood, expertly prepared by Michelin-star Chef Simon Hulstone.

The Restaurateur - Mitch Tonks

Mitch Tonks is the founder and CEO of Rockfish, a unique seafood business which catches, processes and serves local seafood at 9 coastal locations in the South West as well as delivering fresh fish to people’s homes nationwide from the Rockfish online seafood market. He’s made it his life’s mission to get more people to enjoy British seafood in the UK. 

“The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen. England’s Seafood FEAST is a fantastic couple of weeks showcasing all of that, people can visit and try so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. Get your map out and plan where to go and what to eat, it’s time to feast!”

Seafood FEAST Mussels at Rockfish Brixham and Rockfish Torquay

Both Rockfish Brixham and Rockfish Torquay will be serving their special of local mussels including their signature unlimited chips throughout England’s Seafood FEAST. Enjoy locally harvested mussels, steamed with white wine, bay leaf, onion and garlic and unlimited chips for just £23.95.

The SUP Adventurer - Brendon Prince

Brendon Prince, named International Stand Up Paddle Boarder (SUP) of 2022, holds an impressive 9 SUP world records, including an incredible feat of circumnavigating mainland Britain on a stand up paddle board known as "The Long Paddle." This summer, Brendon achieved a remarkable world record by living on a paddle board for an astounding 8 days and 4 minutes, bringing with him all necessary supplies from the very start, as supply drops were not allowed. Throughout this challenge, he never set foot ashore. Beyond his athletic achievements, Brendon's ultimate aim is to raise awareness about preventable drownings and fund the creation of the world's first water safety app. To further this cause, he established the water safety education charity, Above Water.

New to the programme are:-

Brendon Prince at Shoreline

Meet the local legend, Brendon Prince, at Shoreline Paignton (13th October) for a three course Seafood Sharing Feast before hearing all about his fascinating and inspiring journey to date whilst raising money for Above Water.

The Coastal Artist - Becky Bettesworth

Becky Bettesworth is a coastal artist who lives in South Devon. Her work draws inspiration from the classic railway posters of the 1930s. She designs vintage posters with a modern and fresh twist. Her portfolio began when she was asked to exhibit in the gallery at Greenway National Trust in 2013 and it has since grown from strength to strength. 

Limited Tickets Remaining, so book now.

Coastal Art and Afternoon Tea with Becky Bettesworth

Art enthusiasts can meet Becky for a Coastal Art and Afternoon Tea at Hampton by Hilton Hotel (13th October), indulging in a coastal afternoon tea while she shares her inspiring journey and what fuels her creativity as an artist by the sea. 

The Winemaker - Duncan Schwab

CEO and Head Winemaker at Sandridge Barton, Duncan Schwab joined the team at the winery in 1992, known then as Sharpham Wine. Following a move to the Sandridge Barton Estate near Stoke Gabriel in 2022, Duncan now heads up the team at Sandridge Barton’s state-of-the-art winery and visitor centre on Lower Well Farm.

Exclusive Celebration Seafood Supper at Sandridge Barton

Meet Duncan and his team at an exclusive celebratory seafood supper at Sandridge Barton (29th September). Tour the winery whilst sipping a glass of sparkling wine and sampling local oysters before being served a special five course tasting menu (with optional wine flight) showcasing local independent fisherman Keith's best catches. 

The Marine Biologist - Monty Halls

Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls is currently on an extraordinary voyage - Generation: Sea Change - to explore the South West and highlight the inspiring stories of coastal communities and individuals tackling challenges around marine conservation. He is joined by his family, Tam, Isla and Molly, plus their golden retriever Luna. The Royal Caribbean Group is the lead partner in this voyage of discovery.

5 Course Seafood Taster Menu followed by Monty Halls Talk

A popular event taking place at The Thatched Tavern (11th October) during England’s Seafood FEAST, will feature a talk by guest speaker and broadcaster, Monty Halls.  Guests who are lucky enough to get tickets will enjoy a five course seafood Taster menu with a wine flight.

The Author - Matt Newbury

Matt Newbury is the author of Wild Swimming Walks (Torbay, Dartmoor and South Devon and Cornwall editions).

Sea Swim and Seafood at Cantina

Join Matt on Goodrington Beach for a Seafood Feast Dip and Dine at Cantina (3rd October). The evening will include a wild sea swim, inspirational talks, short films, all swimming-related, and a delicious bowl of warming seafood chowder. 

The Bird Expert and Illustrator - Mike Langman

Local bird expert and illustrator, Mike Langman is known for his extraordinary knowledge of Devon's birds, especially in his local area of Torbay.

*Sold Out*

Seabirds and Seafood - Guided Walk and Breakfast at Berry Head and Guardhouse Cafe 

The Guardhouse Cafe on Berry Head Nature Reserve is partnering with Mike for a ‘Seabirds and Seafood’ Guided Walk and Breakfast (10th October). As participants venture along the clifftops, they can expect to spot the first returning winter flock of guillemots and keep their eyes peeled for kittiwakes, skuas and shearwaters. They may even catch the occasional sighting of dolphins and porpoises, while the lucky few may see splashes of huge Atlantic bluefin tuna further out to sea. A scallop benedict will be served on return to the award-winning cafe.

The Organisers - Carolyn Custerson and Kelly Widley

Carolyn Custerson, Chief Executive of the English Riviera BID Company, says: “England’s Seafood FEAST is an occasion for both locals and visitors to the area to fully immerse themselves in a true celebration of our locally caught and landed seafood. It’s an opportunity to taste the exquisite flavour of dishes cooked by local chefs while breathing in the fresh sea air and admiring the natural beauty of our stunning coastal region.”

Kelly Widley, Programme Coordinator of England’s Seafood FEAST, says: “Each year the FEAST goes from strength to strength, with more and more local businesses, chefs and individuals featuring in the programme. The programme has 40 eateries listed to take part, including Mitch Tonks’ Rockfish and Simon Hulstone’s The Elephant.”

England’s Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

The full programme can be found at www.theseafoodfeast.co.uk. Limited tickets remain. Book your tickets through participating businesses to avoid disappointment. 

For regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

http://www.theseafoodfeast.co.uk

Coastal Idyll and Countryside Charm at Two Incredible Cottages Unveiled by the Millbrook Inn in South Devon

The Millbrook Inn at South Pool is thrilled to announce the opening of two beautifully restored cottages, Land and Sea, offering luxurious accommodation to visitors exploring the stunning South Hams region. 

Nestled in the heart of a charming Devon village at the top of the Salcombe estuary, for decades the Millbrook Inn has been a well-loved gem for travellers and locals alike, exuding character and ambience. These stunning new cottages, just mere feet away from the pub offer the perfect excuse to pause, stay and savour everything this beautiful destination has to offer. Like the Millbrook Inn, they are both dog-friendly, ensuring no family members are left behind during your stay.

Land accommodates up to four guests in its two beautifully appointed bedrooms. There are two meticulously designed bathrooms, one with a freestanding bath and shower, an impeccably equipped high-spec kitchen and an artfully curated interior with original art. There's also access to a private, sun-soaked garden, and convenient private parking.

Sea is the second jewel in the Millbrook Inn's crown, continuing the theme of excellence. Designed for five guests, this cottage offers two Superking bedrooms (one convertible into a twin) with en-suite shower rooms, spacious open-plan living areas with French windows and garden access, a comfortable sofa bed in the living room, a high-spec kitchen with modern appliances, direct access to a serene private garden, and private parking for added convenience.

Land and Sea are both equipped for a self-catering break and the two cottages can interconnect to accommodate groups of up to nine people, but guests are encouraged to dine at the Millbrook Inn just across the road for an exceptional experience.

This is a beautiful old pub that is part of the fabric of the local community. It has recently been refurbished to the highest standard, but it still retains a quintessentially English feel. With its low ceilings, cosy fire and warm welcome adding to the inviting atmosphere, it's a place where people love to gather, whether it's for a pint, to enjoy live music and a roast on Sunday's, or to feast on incredible food.

The menus are outstanding with head chef Iain Dawson and his team putting seasonal ingredients at the forefront. Organic meats are sourced from Fowlescombe Farm, part of the Millbrook Inn's family which has adopted regenerative farming techniques. Here rare, heritage breed beef, lamb and pork are reared and butchered to the highest standard. Locally landed fresh fish and seafood and organic vegetables, grown on the farm, ensure menus are always in tune with the seasons. Charcuterie is from Rare & Pasture, also based at Fowlescombe Farm.

Iain is an advocate of nose to tail eating and skilled at butchery. He is also renowned for his distinctive use of fire and smoke in his cooking infusing food with incredible flavours. Eclectic and satisfying, the menus have something to suit every taste.

As a free house the Millbrook Inn showcases the best that Devon has to offer. On tap there are a range of cask ales and beers from local breweries.  A changing wine list features renowned favourites and interesting bottles from small, organic and biodynamic producers.

During late spring and summer, the Millbrook Inn is famed for cooking up a feast on the outside grill which is also fired up to coincide with high tide eating. This is when boats can be moored on the creek's pontoon, with safe passage an hour and half either side of the high tide. Imagine making your way up the creek, where the sound of bird song, and the gentle lap of waves accompanies you on an idyllic journey from nearby Salcombe.

Land and Sea offer a truly special place to stay just a stone's throw from the beloved South West Coast Path, complemented by the incredible food and service offered at the Millbrook Inn where the timelessness of a traditional pub pervades. This is a place to take a deep breath, relax and enjoy. 

For more information about the Millbrook Inn, Land and Sea please visit www.millbrookinnsouthpool.co.uk.

DukesHill Launch NEW Cook-in-the Bag Gammon Range

Royal Warrant holder, DukesHill, is proudly introducing the latest addition to its product range: Their Cook-in-the-bag gammon range. This latest launch offers convenience with DukesHill's unwavering attention to detail and to quality.

DukesHill's cook-in-the-bag gammon joints are hassle-free and simple to cook. All you need do is just pop them into your oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards. 

A key advantage to this cooking method is that it retains all the moisture and gives a delicious fully developed flavour and texture. 

Renowned for producing the finest quality of hams, with satisfied customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as humanly possible. 

Each premium silverside ham cut is cured in DukesHill's famous Wiltshire style before it's deboned, and trimmed to ensure the right balance of fat to lean, ready to cook-in-the-bag for the most tender, succulent, melt-in-the-mouth texture ever.

Muscovado Sugar Gammon Joint - (1kg) RRP £20

Coated in premium dark muscovado sugar and matured for 24 hours to allow the flavours to develop, this succulent joint delivers a rich and truly complex flavour driven by the natural molasses of the sugar.  

Black Pepper Gammon Joint - (1kg) RRP £19

Cured using DukesHill's popular Wiltshire style and coated in tangy coarse black pepper, this tender, succulent joint delivers a hint of black pepper and provides hassle-free cooking.   

Said Mark Gallagher, CEO of DukesHill: “Since our humble beginnings 38 years ago, the one thing that's never changed is our uncompromising attitude toward provenance, quality, and exceptional flavour.

"In collaboration with British farmers, we source the highest quality outdoor-bred British pork and apply our own traditional curing methods. We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum levels of convenience. We obviously take immense pride in ensuring our customers experience only the very best examples of food and drink. And pork is at the heart of our business.”

You'll have heard about Wiltshire ham, But what, exactly, is Wiltshire ham?

The Wiltshire curing method was developed in 1841 by Elizabeth Harris who introduced the process of immersing pork in brine as opposed to dry-salting it. 

This produces a milder flavour compared with the distinctly saltier dry-cured hams previously available. 

DukesHill's brine recipe has a modest amount of brown sugar to impart a subtle level of sweetness. Following this phase, the ham spends an additional week air-drying, allowing further maturation and the removal of excess moisture. 

Finally, they are steam-cooked for 12 hours, rendering the fat and resulting in a succulent, buttery texture and delicate sweet flavour. 

Once the cooking process is complete, the hams are meticulously inspected by a quality manager with 15 years of experience in curing and the preparation of the finest hams. This ensures both taste and appearance are in keeping with DukesHill's uncompromising standards of excellence.

DukesHill's NEW cook-in-the-bag range is available exclusively from www.dukeshill.co.uk. 

Incidentally, DukesHill is available on various affiliate programmes including Skimlinks and Awin. Please ask for further information.

Instagram: @dukeshill

Cheese lovers will really love Sharpham cheese hampers this Christmas

If there's a turophile (that's a cheese lover to you and me!) in your life, a cheese hamper bursting with the very best examples of cheeses, crackers and chutneys from the award winning Sharpham Cheese will be the ideal Christmas gift for them. (Or how about a bit of self-gifting?)

Sharpham Dairy is the UK's first B Corp cheese dairy. Based on the banks of the River Dart near Totnes in South Devon it's home to their famous Brie, Rustic and Ticklemore cheeses.

Sharpham Cheese is handcrafted with milk from their own herd of Jersey cows, along with goats' milk from their West Country neighbours.

Sharpham Cheese has won outstanding awards over the past year, including 3-stars for its Cremet in 2023 Great Taste Awards and multiple golds for its new Rushmore mixed milk cheese along with old favourites Sharpham Brie and Ticklemore. 

Working with fellow Devon producers, Sharpham has developed a fantastic new range of chutneys and crackers and curated some delicious combinations to feast on over this Christmas. 

The Big Devonshire Christmas Feast - £90

Sharpham's Christmas Feast hamper is jam-packed with artisan produce of the finest of quality, taste, and exceptional provenance. The 'Feast' includes handmade Sharpham cheeses, a square of Brie (300g), wedges of Rustic & Ticklemore goats' (200g each) plus a truckle of Rustic Chive & Garlic (450g). 

To complete your sharing platter, there's delicious charcuterie from Good Game, plus olives from West Country, plus two Sharpham crackers and chutneys and a tipple of Lyme Bay Elderberry and Port liqueur for company. 

Bringing some sweetness there's Mrs Gill's award-winning rich Christmas cake and hand-crafted paste from Fresh Flour, with a recipe using your leftovers as ingredients. Perfect for an amazing gift for family, a wonderful thank you to your team or simply invite friends over and get stuck in!

The Essential Devon Cheese Board - £30

Sharpham's most popular hamper features five artisanal cheeses, each made with milk from cows and goats that have grazed Devon's luscious pastures, crafted with over 100 years of skills and nurtured with love until ready for your cheese board. 

Included in the Devon cheeseboard is Sharpham Brie, Rustic & Ticklemore Goats plus guests Quicke's Mature Cheddar and Devon Blue. 

Sharpham Celebration Cheese Cake - from £100

This tower of cheeses is the ultimate centrepiece for any Christmas party or corporate gathering. In addition to their bespoke service, Sharpham also presents three choices of ready-to-go celebration cheese cakes. Choose from a simple three-tier creation to an extravagant six tier tower crowned with a heart-shaped cheese on top. 

The Dart Valley Cheese & Wine Selection - £40

Enjoy Sharpham Cheese's original and most popular selection mix. Rich and buttery Sharpham Brie, delicate Ticklemore, and velvety Sharpham Rustic. Complete with a bottle of Sharpham Dart Valley Reserve 2018 and Sharpham's very own sourdough crackers.

Sharpham Cheese Subscription Service - £30

Each box brings a new discovery, as a curated selection of outstanding cheeses, crackers and condiments is delivered quarterly to your door. Each beautifully and sustainably packaged box will feature three of Sharpham's multi-award winning varieties, a local guest cheese, Sharpham sourdough crackers, a Sharpham chutney and tasting notes.

That's Christmas believes this Sharpham Cheese Subscription Service will make a most excellent Christmas gift for the cheese lovers in your life.

All cheeses are available from www.sharphamcheese.co.uk.

Sweet Freedom to launch first all-natural Barista coffee syrups this autumn

Coming soon to www.sweetfreedom.co.uk and ALDI. RSP: £3.79 for 250ml (in a premium glass bottle), £7.99 for 1 litre.

Sweet Freedom, the much-loved plant based brand renowned for its exceptional all-natural syrups and spreads, is excited to unveil its latest innovation… a range of Barista Coffee Syrups which is set to make their debut this autumn.

Available in convenient 250ml and 1 litre bottles Sweet Freedom’s Barista Coffee Syrups will be available in three delicious flavours: Hazelnut (which has already won a Great Taste Award this year), Vanilla and caramel. These syrups have been carefully and meticulously crafted to infuse coffee with rich flavours and natural sweetness, offering guilt-free indulgence as we embrace the colder months.

Reasons to say yes:

No refined sugar or artificial sweeteners

All natural ingredients – the sweetness comes from apple and grape

No potassium sorbate or citric acid (which many existing coffee syrups contain)

Nut free… even hazelnut!

Vegan friendly

According to the Allegra World Coffee Portal (2023), the UK coffee machine market has surged by 3.5%, driven by a growing desire for specialty coffee experiences at home. Consumers are increasingly seeking to personalise their home-brewed coffee and replicate the quality of specialty coffee enjoyed in restaurants and coffee shops. Now they can achieve just that, knowing that the syrup they are using is not only good for them but also for the planet, too.

Boost your hot chocolate drinking now!

I'm a hot chocolate lover and I'm always on the lookout for new hot chocolate treats, ideas and experiences.

If you love hot chocolate as much as me, I'm sure you'll be nipping down to your nearest Asda to seek out the amazing Flavour Up sachets.

Each pack contains three deliciously tempting flavours. Mint, Orange and Caramel.

So, whether you're after a bit of a tangy twist, sweeten it up or add some minty goodness, this'll me ideal for you!

Just add the Flavour Up sachet to your favourite hot chocolate powder, mix it with either hot water or milk, drop in marshmallows if you'd like and hot chocolate perfection is yours!

You'll find 15 sachets in each pack, so plenty for a week's chocolaty goodness or to share with friends and family.

There's good calorific news, because each sachet contains a mere eight calories and they are suitable for  vegetarians and vegans.

As I mentioned they are available from Asda, now.

https://www.marschocolatedrinksandtreats.com

www.asda.com