Food and drink news for the discerning consumer
Friday, 2 January 2026
That's Christmas 365: Christmas Doesn’t End on 25 December – Help Is Ava...
That's Christmas 365: Christmas Doesn’t End on 25 December – Help Is Ava...: Don't worry. Help is available For many people, Christmas is a season of generosity, warmth, and togetherness. But once the decorations ...
Wednesday, 31 December 2025
Dragon Stout: Jamaica’s Bold and Legendary Beer
With its rich flavours, deep cultural roots and loyal following both on the island and abroad, Dragon Stout is more than just a beer it’s a symbol of Jamaican brewing pride.
What Is Dragon Stout?
Dragon Stout is a full-bodied stout beer originally brewed in Jamaica.
It’s famous for its dark, robust profile, with notes of coffee, chocolate and roasted malt.
At around 7% ABV (varies slightly by market), it’s stronger and more intensely flavoured than many mainstream lagers and ales.
First introduced in the early 20th century, Dragon Stout became a favourite among locals and visitors alike, celebrated for its bold taste and energising kick. Over time it has built a cult following across the Caribbean, the UK, North America and beyond.
A Little History
Dragon Stout’s story is inseparable from Jamaica’s brewing heritage:
Origins: The stout dates back to the 1920s, when local demand for a strong, flavourful beer sparked experimentation with darker malt and richer blends.
Evolution: Over the decades, it passed through several Jamaican breweries, each refining the recipe and helping secure its reputation as a national classic.
Legacy: Today, Dragon Stout isn’t just a beer, it’s a cultural emblem, featured in music, local lore and social gatherings.
Tasting Notes
When you pour a glass of Dragon Stout, expect:
Colour
A deep ebony-black body with a creamy tan head.
Aroma
Roasted malt and espresso.
Hints of dark chocolate, caramel and molasses.
Flavour
Rich coffee and cocoa backbone.
Subtle sweetness balanced with a dry, slightly bitter finish.
A warming sensation from the higher alcohol content.
Mouthfeel
Full and velvety, with a satisfying weight that lingers.
Overall, it’s a beer that demands to be savoured slowly, perfect for cool evenings, hearty meals or contemplative moments.
Pairing with Food
Dragon Stout’s robust character makes it a brilliant partner for richly flavoured dishes:
Jamaican jerk chicken or pork
Beef stew or oxtail
Dark chocolate desserts
Smoked cheeses
The stout’s roasted notes and subtle sweetness complement spicy, smoky and sweet elements alike.
Cultural Impact
Dragon Stout isn’t merely a beverage, it’s woven into Jamaican culture:
Music & nightlife: Featured in reggae and dancehall scenes.
Community: A common sight at celebrations, gatherings and Sunday dinners.
Export success: It has become a staple in Caribbean food shops and pubs across the UK and Europe, especially among diaspora communities.
How to Enjoy It
To get the most from your Dragon Stout:
Chill moderately: Around 10–12 °C, cooler than a red wine but warmer than a lager.
Use the right glass: A tulip or pint glass helps concentrate the aromas.
Sip, don’t gulp: Let the flavours unfold.
Where to Find Dragon Stout in the UK
Dragon Stout is available in many off-licenses and specialist beer retailers across the UK, especially those stocking Caribbean beers. Look for bottles in 330 ml and 500 ml sizes, or ask your local pub if they can order it in.
Final Thoughts
If bold, flavour-packed beers are your thing, Dragon Stout is a must-try. It’s a beer with heritage, complexity and personality, and once you experience its rich layers, you’ll understand why it commands such devotion.
Have you tried Dragon Stout? Share your tasting notes in the comments below... and let’s kick off a conversation about one of Jamaica’s most intriguing beers!
Bloomin' Good News! Bloom Juice Co. Launches the UK’s First Dedicated GLP-1-Friendly Smoothie Range
The launch comes amid a rapid rise in awareness and use of GLP-1 medications such as Ozempic, Wegovy and Mounjaro across the UK.
Recent consumer data shows usage of GLP-1 treatments has nearly doubled, increasing from around 2% of adults to approximately 4.4%, as more people explore new approaches to managing appetite and weight. Estimates suggest around 1.5 million adults in the UK are now using GLP-1 medications privately or via the NHS.
As these treatments become more widely discussed, eating habits are shifting. Many people report seeking out smaller, more satisfying options that feel filling without being heavy, overly sweet or high in calories, a change already being felt across the food and drink industry.
“At Bloom Juice Co., we’ve always paid close attention to how people actually eat and drink day to day,” Jordan Dodd, Regional Manager at Bloom Juice Co., told That's Food and Drink.
“GLP-1 medications are part of a much bigger conversation about appetite, balance and how food fits into modern life.
"Our new range is about meeting customers where they are, whether they’re using GLP-1s or simply looking for something that keeps them feeling satisfied for longer.”
Designed for How People Eat Now
The new GLP-1-friendly smoothie range has been developed in-house to focus on texture, balance and satisfaction, rather than quick sweetness. Each of the 3 new smoothies is blended using carefully selected ingredients that support fullness and steady energy, in 3 unique flavours, covering breakfast, greens and treat-style flavourings.
Key features of the range include:
Higher protein and fibre content, to support appetite control
Lower sugar profiles, making them GLP-1 Friendly
Meal Supplements, designed to feel indulgent and filling
“We didn’t want to create ‘diet’ smoothies,” added Dodd. “We wanted drinks that feel premium, enjoyable and worth the visit; the kind of thing you’d choose because it tastes great, and then notice you feel good afterwards too.”
A First for the UK High Street
While GLP-1 medications are increasingly shaping conversations around food and appetite, Bloom Juice Co. believes it is the first UK café chain to introduce a clearly defined GLP-1-friendly range within a mainstream, high-street setting.
The new smoothies are available from 5th January 2026 across Bloom Juice Co. stores alongside their wider New Year Menu and will be supported by in-store and digital menu highlights to help customers navigate the range easily. The new range includes a new focus on supporting cognitive and digestive functions, as well as energy and wellness focussed.
Bloom Juice Co is a fast growing innovation-led cafe chain launched in 2024 with stores in Cambridge, Derby, Leeds & Lincoln, serving in-house made-to-order juice blends, smoothies, Acai bowls & ceremonial matcha.
The Magic of British Pubs
Not a bar chasing trends or a chain chasing cocktails, but a place where real ale is pulled with care and a real fire crackles away in the grate.
It’s a magic that survives everywhere, from a busy branch of JD Wetherspoon, to a handsome market town tavern, right through to a tiny village pub that seems to exist slightly outside of time.
The simple alchemy of ale and fire
At the heart of it is a kind of everyday alchemy. The gentle warmth of the fire, the low murmur of conversation, the slow pour of a pint that’s been conditioned rather than carbonated. These are not loud pleasures. They don’t demand attention. They invite you to stay.
A real fire changes a room. It softens voices, slows movements, and turns a pub into a refuge rather than a venue. Add a well-kept cask ale, nutty, malty, floral, or faintly bitter, and the outside world loses its urgency.
The Wetherspoon with a working hearth
It sometimes surprises people to hear it said, but even a large national pub can capture this magic. Step into the right Wetherspoon on a cold afternoon and you’ll find leather chairs pulled closer to the fire, regulars nursing a pint and a paper, and a changing guest ale board that quietly celebrates British brewing.
There’s a democratic comfort to it. Pensioners, shift workers, families, and solo drinkers all sharing the same space, all warmed by the same flames. No pretence, no pressure — just a pub doing what pubs have always done.
The market town tavern
Move on to a market town and the atmosphere shifts again. These pubs often sit at the crossroads of old trade routes, their walls steeped in centuries of deals, gossip, and celebration. The fire is usually older, the beams lower, the ales more local.
Here, the pub becomes a social anchor. Farmers stopping in after market day. Shoppers warming their hands after wandering the high street. Locals debating council plans or last night’s match. The fire isn’t just for warmth, it’s a gathering point.
The tiny village pub that time forgot
And then there’s the village pub. The one with uneven floors, a fireplace that’s been lit every winter for generations, and perhaps only two or three hand-pulled ales, but each one chosen with care.
These pubs feel almost sacred. They are living rooms for entire communities. You don’t rush here. You settle in. You listen. You watch the fire burn down and feel something ancient and reassuring in the rhythm of it all.
Why it still matters
In an age of apps, deliveries, and constant noise, the magic of a pub with real ales and a real fire is more important than ever. It offers warmth without hurry, company without obligation, and comfort without cost.
Whether it’s a well-run chain pub, a proud market town tavern, or a tiny village local clinging to the edge of the map, the formula remains the same, good beer, honest heat, and a place to belong.
And on a cold British evening, there are few things finer than pushing open a pub door, smelling woodsmoke in the air, and knowing there’s a decent pint waiting by the fire.
Whilst I was writing this post I was supping a pint of very flavoursome Hobson's Dhustone stout looking at a real coal fire in The Crown inn in Oakengates, Shropshire.
A pint of Hobson’s Dhustone Stout in hand, a real coal fire in front of you, and the gentle hush that only a proper pub can manage, that’s Britain at its most quietly civilised.
There’s a particular depth to a stout enjoyed fireside: the roasted notes seem warmer, fuller, almost slower, as if the drink itself has settled into the room with you.
Being in The Crown Inn makes it even more fitting. That stretch of Shropshire knows how to do pubs properly, places that aren’t trying to impress, just trying to be right. A coal fire rather than a token gas flame. A pint that’s chosen because it belongs there, not because it’s fashionable.
Moments like that are exactly why the British pub endures. Not as nostalgia, but as lived experience: warmth on your face, weight of the glass in your hand, and the sense that for this hour at least, nowhere else needs your attention.
I enjoyed every mouthful. Because it's not just a pint, it’s a small act of cultural preservation.
Janfest: A Toast to Flavour, Craft, and Community
For many people, it’s a reset, a pause, a moment of reflection, and that’s absolutely fine.
But it’s not the only way to welcome the new year.
So let’s raise a glass (responsibly) to an alternative idea from That's Food and Drink: Janfest.
Janfest isn’t about excess. It’s about appreciation. It’s about celebrating the extraordinary diversity of beers, ales, stouts, porters, lagers, and ciders being crafted with care and passion by small and medium-sized producers across the UK and Ireland.
A Golden Age of Brewing and Cider Making
We are living through a genuine golden age of independent brewing. From tiny village breweries producing a single seasonal ale, to family-run cider makers pressing apples grown in traditional orchards, there has never been more choice, or more character, in the glass.
Across England, Scotland, Wales, Northern Ireland, and the Republic of Ireland, producers are:
Reviving historic beer styles
Experimenting with hops, malts, and yeasts
Protecting heritage cider apples
Brewing with local water, local ingredients, and local identity
These aren’t anonymous products rolled off a conveyor belt. They’re expressions of place, people, and tradition.
More Than a Drink: It’s Culture
Beer and cider are woven into the fabric of our islands. The pub isn’t just a place to drink—it’s a meeting point, a refuge from winter, a place where conversations happen and communities knit together.
Organisations like Campaign for Real Ale have spent decades championing real ale, independent pubs, and traditional methods, ensuring that flavour and craftsmanship aren’t lost to bland uniformity.
Janfest celebrates:
The village pub with a roaring fire and a rotating handpump or two
The market-town taproom pouring something new each week
The quiet joy of discovering a cider that tastes of sharp apples and soft earth
A Gentle Rebellion Against One-Size-Fits-All
Dry January can sometimes feel like a moral instruction rather than a personal choice. Janfest gently pushes back against that idea.
You don’t have to abstain to be mindful.
You don’t have to apologise for enjoyment.
You don’t have to follow a trend to start the year well.
Choosing a single, well-made pint from an independent brewer can be an act of intention. Sharing a bottle of craft cider with a friend can be an act of connection. Supporting small producers in the bleakest trading month of the year can be an act of solidarity.
Drink Less, Drink Better
At the heart of Janfest is a simple philosophy: drink better, not more.
That might mean:
One pint instead of three
Savouring flavour rather than chasing strength
Seeking out producers with a story and a soul
Choosing quality over quantity
This is about pleasure with purpose, not mindless consumption.
Supporting Small Producers When It Matters Most
January is tough for hospitality and independent producers. The festive rush is over, the weather is grim, and footfall drops sharply. Choosing to support local breweries, cider makers, and pubs during this period genuinely makes a difference.
Every pint poured from a small producer:
Helps keep skills alive
Supports rural and regional economies
Keeps choice and diversity thriving
Welcome to Janfest
Janfest isn’t anti-health. It isn’t anti-moderation. And it certainly isn’t anti-choice.
It’s a celebration of:
Craft over conformity
Local over anonymous
Enjoyment without guilt
So if Dry January works for you, that’s brilliant. But if it doesn’t, if you’d rather start the year by celebrating flavour, craftsmanship, and community, then welcome to Janfest.
Here’s to the brewers, the cider makers, the publicans, and the quiet joy of a well-earned winter pint. Cheers.
Monday, 29 December 2025
That's Christmas 365: Making Your Own Christmas Mincemeat from Scratch. ...
That's Christmas 365: Making Your Own Christmas Mincemeat from Scratch. ...: There’s something deeply comforting about making your own Christmas mincemeat from scratch. It’s one of those quietly magical kitchen ritua...
Saturday, 27 December 2025
That's Christmas 365: Why We Chose to Celebrate Christmas for 365 Days a...
That's Christmas 365: Why We Chose to Celebrate Christmas for 365 Days a...: For many years, That’s Christmas 365 followed a familiar and well-worn rhythm. We would pour our hearts into the season, celebrate Advent, ...
Friday, 26 December 2025
That's Christmas 365: Independent Cardiff pub North Star to close on New...
That's Christmas 365: Independent Cardiff pub North Star to close on New...: North Star, the be-loved independent community pub located at 131 North Road, Cardiff, CF14 3AE, has today announced it will close its doors...
Wednesday, 24 December 2025
Industry and welfare groups unite to support transition away from live boiling
 |
| Merrick Webber |
Animal welfare organisation Crustacean Compassion has welcomed this clarification and is working with industry partners to provide practical, sustainable solutions to support the transition to higher welfare standards and kitchens without live, conscious boiling.
Dr Ben Sturgeon, CEO of Crustacean Compassion told That's Food and Drink: “This is a clear signal that the days of boiling crabs and lobsters alive are numbered. It’s an important step toward ending unnecessary suffering and creating a future where humane practices are the norm.”
Kinder Kitchens: supporting chefs through change
Earlier this year, Crustacean Compassion launched its Kinder Kitchen initiative, in collaboration with The Chefs’ Forum, helping chefs and restaurants move towards more humane practices. The project educates the hospitality sector on high-welfare practices including electrical stunning, storage and handling. Building on the success of its earlier webinar on crustacean welfare, Crustacean Compassion and The Chefs’ Forum will host a training workshop for seafood chefs in the new year.
Catherine Farinha, Founder, The Chefs’ Forum says: “The Chefs’ Forum is proud to be working closely with Crustacean Compassion through the Kinder Kitchens initiative, to support positive change across the foodservice sector. Building on this collaboration, we will be launching a dedicated training programme early in the new year, designed to support industry operators with practical guidance and knowledge as they embed higher welfare standards into their kitchens.”
Best practice electrical stunning
In addition to this, they have been working with Mitchell and Cooper, manufacturers of the tabletop electrical stunning machinery for crustaceans, to encourage its adoption in commercial kitchens by offering free trial rental periods.
Kat Cooper, Project Director, Mitchell & Cooper Ltd. says: "Mitchell & Cooper has worked with the industry for many years in the development and validation of electrical stunning as a humane, repeatable, and operationally robust method for crustacean dispatch. The science is clear: rapid electrical stunning, delivering consistent outcomes without reliance on operator skill. We are helping chefs adopt higher welfare standards without disrupting workflow. Whilst improving product quality and customer confidence at the same time. We look forward to continuing to support the industry in creating an ethical and affordable product."
Merrick Webber - chef leadership in action
Renowned chef Merrick Webber recently completed the Kinder Kitchens electrical stunning trial, marking a significant step toward improving crustacean welfare in professional kitchens. Merrick’s experience demonstrates that electrical stunning is not only humane but also practical and enhances quality. As a proud Chef Ambassador for Crustacean Compassion and Kinder Kitchens, Merrick is calling on fellow chefs to embrace this positive change and help lead the industry toward higher welfare standards.
Merrick says: “I recently completed the Kinder Kitchens electrical stunning trial with Crustacean Compassion and Mitchell & Cooper because I wanted to be part of a positive change in our industry. Chefs have a responsibility to understand evolving welfare standards for sentient animals like crustaceans and lead the way in ethical seafood practices. During the trial, I saw that electrical stunning is practical and improves quality - the lobster and crab meat was noticeably plumper, and guests even commented it was the best they’d ever eaten. We’ve had no negative reactions; in fact, several diners who previously avoided lobster chose to order it after learning about the humane process. This isn’t just about ethics; it’s about raising standards and creating a better experience for everyone."
New guidance supports a brighter future for British seafood
Following Defra’s announcement, industry leaders now have a responsibility to make sure all businesses understand their obligations and embrace humane practices.
Dr Ben Sturgeon, Chief Executive of Crustacean Compassion, continued: “Some companies - from fishers through to supermarkets - have shown great dedication to improving welfare for crustaceans, but on a voluntary basis. No food system can be truly sustainable without high animal welfare standards. By clarifying that live boiling is unacceptable and committing to guidance, ministers have given the UK seafood industry a level playing field and the opportunity to lead globally on welfare.”
That's Christmas 365: If Your Christmas Food Delivery Doesn't Arrive... ...
That's Christmas 365: If Your Christmas Food Delivery Doesn't Arrive... ...: Sometimes things go awry, despite the best planning We’ve all seen it – or heard it. Christmas Eve, packed shop, frazzled nerves… and sudde...
Subscribe to:
Comments (Atom)