Norway "Shows the Way" on Chicken Welfare

Pressure mounts on UK companies to address widespread use of controversial breeds.

Animal welfare advocates today hail ‘historic moment’ as the Norwegian chicken industry announces a total transition away from fast-growing chicken breeds by the end of 2027. 

Norway where 70 million chickens are raised for meat annually, will become the first country in the world to transition to 100% higher welfare breeds.

For decades, NGOs have raised concerns about the use of so-called ‘frankenchickens’ – known in Norway as ‘turbochickens.’ Chicken companies typically use fast-growing breeds which have been selectively bred to gain weight as quickly as possible.

The birds suffer from significant and commonplace welfare problems as a result. Countless exposés show the birds struggling to walk under their own weight. Research suggests that fast-growing chickens suffer hundreds of hours of pain during their short lives.

60% of the chickens in Norway are fast-growing breeds, specifically the Ross 308, which is the breed also used by 90% of the UK chicken industry. Over the past five years the Norwegian industry has gradually adopted higher welfare breeds known as the Rustic Gold and the Hubbard JA787.

“What’s happening now in Norway is a historic moment. It’s one of the greatest improvements to animal welfare in history, and it shows that the transition away from fast-growing breeds is possible. But it also shows just how far behind we are on this issue in the UK, where companies have barely started to address this problem,” says Connor Jackson, CEO of the UK branch of Anima International.

The global animal advocacy organisation Anima International has been campaigning in Norway for five years to see a transition away from fast-growing breeds. In the UK, where it also operates, a number of NGOs have been calling for the same transition since 2017 with the Better Chicken Commitment (BCC.)

Last year, Waitrose became the first major UK company to make a full transition to higher welfare breeds in all its products as part of the BCC. M&S, a fellow signatory to the BCC, has transitioned for all fresh chicken, with a plan to transition completely by the end of this year.

However, fast-growing breeds remain the norm in Britain. Other UK retailers have chosen to focus on giving their chickens more space in efforts to address welfare concerns. Whilst advocates recognise this as a positive step, it does not address the fast-growing genetics of the birds.

“UK consumers care deeply about animal welfare, and they would be shocked to see the reality of an intensive chicken farm even with more space,” says Jackson. “Better management is positive, but it only scratches the surface of the problem. To really improve these animals’ lives, we need to follow in Norway’s footsteps with a transition to higher welfare, slower growing breeds.

“Retailers, along with high street brands like KFC, Greggs and Pret need to step up and solve the widespread use of frankenchickens: that’s the biggest cause of suffering for their chickens. Nothing is stopping companies from getting together with industry and finding a solution just like Norway has.”

https://opencages.org/

The Best Way to Rescue Leftover Veg: Homemade Cheese Sauce (No More Sad Side Dishes)

There are two types of leftover vegetables in this world: the ones you actually want to eat again… and the ones sitting in the fridge in a container you keep moving out of the way like it’s going to disappear on its own.

If you’ve got leftover carrots, broccoli, cauliflower, peas, green beans, sprouts, cabbage, leeks, sweetcorn, or even that “bit of everything” you served with Sunday lunch, I’ve got good news: you’re only one proper homemade cheese sauce away from turning them into something you’ll genuinely look forward to eating.

This is one of those simple kitchen tricks that feels like a cheat code. It’s warming, comforting, uses up odds and ends, and it’s far cheaper than throwing food away and starting again.

Let’s turn those leftovers into a bowl of pure comfort.

Why cheese sauce is the ultimate leftover vegetable upgrade

Leftover vegetables can be a bit… tired. They’ve already been cooked once, they’ve cooled down, and by the time you reheat them they can lean towards mushy or bland.

Cheese sauce fixes all of that.

It adds:

Creaminess and richness (instant comfort food energy)

Salt and savouriness (which most leftover veg needs)

A proper “meal” feel (not just a sad side dish)

A way to mix-and-match vegetables without thinking too hard

It also works brilliantly with vegetables that might not excite you on their own, like boiled carrots or leftover sprouts. Cheese makes everything feel intentional.

What leftover vegetables work best?

This idea is extremely forgiving, but some veg shine more than others.

Brilliant choices:

Broccoli

Cauliflower

Carrots

Leeks

Green beans

Peas

Sweetcorn

Cabbage (especially Savoy or white cabbage)

Brussels sprouts (yes, really!)

Also works well with:

Roasted veg like parsnips, squash, peppers, courgettes

Leftover mash mixed in for a thicker, almost “bake” texture

Cooked potatoes (instant cheesy potato bowl situation)

Just be careful with:

Very watery veg (like courgette cooked to death) — drain first

Salad-style leftovers (not the vibe here)

Easy homemade cheese sauce (the classic, proper way)

This is a simple béchamel base with cheese stirred in. It sounds fancy but it’s honestly easy once you’ve done it once.

Ingredients (serves 2–4 depending on how much veg you have)

25g butter

25g plain flour

300ml milk (any milk works, but semi-skimmed or whole is best)

150g mature cheddar, grated (or a mix of cheeses)

1 tsp Dijon mustard (optional but highly recommended)

Salt and black pepper

Optional extras: pinch of paprika, a tiny dash of Worcestershire sauce, or a little garlic powder

Method

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for 1–2 minutes, stirring constantly. This cooks out the raw flour taste.

Add the milk slowly a splash at a time, whisking well as you go so it doesn’t go lumpy.

Once all the milk is in, keep stirring until thickened (it should coat the back of a spoon).

Lower the heat and stir in the cheese a handful at a time until melted.

Add mustard (if using), season with salt and pepper, and taste.

If it needs more “cheese flavour” rather than just creaminess, add a touch more cheddar.

That’s it. Proper homemade cheese sauce, done.

The best way to reheat leftover vegetables without ruining them

The golden rule: don’t boil them again.

Leftover veg has already been cooked, so you just want to warm it through gently.

Option 1: Stove-top (fastest)

Put your veg in a pan with a tablespoon of water

Cover with a lid

Heat for 2–3 minutes until hot

Then pour over the cheese sauce.

Option 2: Microwave (easiest)

Cover the veg (to stop drying out)

Heat in short bursts, stirring once

Then add the sauce on top.

Option 3: Oven bake (best for “proper meal” vibes)

Mix veg and cheese sauce together in an oven dish, top with extra cheese (and maybe breadcrumbs), then bake at 200°C (180°C fan) for 15–20 minutes until bubbling and golden.

If you want comfort food, this is the winner.

How to serve cheesy leftover veg (so it feels like dinner)

Cheese sauce turns vegetables into something you can build a meal around. Here are a few easy serving ideas:

1. On toast

Cheesy veg on thick toast is criminally underrated. Add a fried egg on top if you want to feel powerful.

2. With a jacket potato

Honestly one of the best combinations going. Add a bit of ham or leftover chicken if you want.

3. As a pasta bake shortcut

Stir cheesy veg into cooked pasta, top with more cheese, oven bake. Done.

4. With sausages or bacon

A tray of sausages and a side of cheesy veg feels like a “real dinner” with minimal effort.

5. In a toastie

Let the cheesy veg cool slightly, pile into a toastie with extra cheddar, and grill until crispy.

6. As a side to a roast dinner repeat

If you had a roast yesterday, you’ve basically got your next dinner sorted already.

Bonus: make it taste like proper pub food

If you want that “this is suspiciously good for leftovers” feeling, use one of these little flavour upgrades:

Mustard + mature cheddar (classic sharpness)

Add parmesan for an extra savoury hit

A pinch of smoked paprika for warmth

A dash of Worcestershire sauce (adds depth) or Henderson's Northern Relish

Blue cheese crumbled in for a rich, punchy sauce

A spoonful of cream cheese to make it extra silky

You don’t need all of them—just one makes it feel intentional.

What cheese works best?

Cheddar is the classic for a reason, especially mature cheddar, but you can mix and match depending on what’s in the fridge.

Great options include:

Mature cheddar (best all-rounder)

Red Leicester (beautiful colour, great flavour)

Gruyère (more “fancy bake” vibes)

Mozzarella (for stretch, but mix with something stronger)

Parmesan (strong, salty, brilliant in small amounts)

Avoid using only mild cheese unless you like a very gentle flavour. Leftover veg needs the boldness.

Storing and using up extra cheese sauce

Made too much sauce? That’s not a problem, that’s future-you being looked after.

Store in a sealed container in the fridge for up to 2–3 days

Reheat gently in a pan or microwave

Add a splash of milk and stir if it thickens too much

You can use it on:

Nachos

Pasta

Chips

Cauliflower cheese

Toasties

Anything you want to become a comfort meal

Final thought: leftovers aren’t boring, they’re a shortcut

Leftover vegetables don’t need to be the “meh” part of the meal you eat because you feel you should.

With a quick homemade cheese sauce, they become a proper, cosy, satisfying dish that feels like you planned it all along.

So next time you spot that box of leftover veg lurking in the fridge, don’t sigh… grab the butter, flour and cheese and turn it into something worth eating.

Because no vegetable deserves to die forgotten in a plastic tub.

Wetherspoon (and Other Pubs) Are Going Big on Veganuary – Here’s What to Look Out For

Veganuary has gone from a niche challenge to a full-on January tradition. 

Whether you’re doing the whole month, just cutting back a bit after Christmas, or you’re simply curious about what plant-based pub food tastes like these days, one thing is clear: Wetherspoon and plenty of other UK pub chains are taking Veganuary seriously.

And honestly? It makes sense. January is already a time when people want comfort food and a fresh start. Add in cost-of-living pressures, healthier intentions, and a growing interest in plant-based eating, and pubs have spotted a golden opportunity to offer something new that still feels familiar.

Why Veganuary Has Become a Pub Event (Not Just a Personal Challenge)

Once upon a time, going vegan in January meant surviving on soup, salad, and smugness.

Now? You can walk into a pub, order at the bar (or on an app), and choose from dedicated vegan options that don’t feel like an afterthought.

Veganuary has become popular because it’s:

Low-pressure (it’s only January, not forever)

Easy to try when restaurants and pubs actually provide decent choices

A conversation starter (you’ll always find someone at the table who’s “trying it out”)

More normal than ever thanks to supermarkets, takeaways, and chain restaurants supporting it

And pubs, being pubs, have adapted to what people want: comfort food with a plant-based twist.

Wetherspoon and Veganuary: A Sign of the Times

Wetherspoon has a reputation for being dependable, affordable, and surprisingly broad in menu choice. So when Wetherspoon adds or promotes Veganuary menu items, it’s a strong signal that plant-based eating is no longer “alternative”.

It’s mainstream.

And what makes Wetherspoon especially relevant for Veganuary is that it’s not just a city-centre trend. Wetherspoon pubs are everywhere, so vegan options become accessible even in smaller towns where independent plant-based eateries aren’t always around.

That’s important because Veganuary only works when it’s convenient.

No one wants a lifestyle challenge that requires a 40-minute drive and a £14 bowl of quinoa.

What Kind of Veganuary Specials Are Pubs Offering?

Every chain does it slightly differently, but the trend is clear: they’re leaning into pub classics.

Expect to see vegan-friendly options like:

1. Burgers and “Pub Grub” Classics

The plant-based burger has basically become the gateway meal. You still get the satisfaction of chips, sauces, and fillings, without feeling like you’re missing out.

2. Vegan Curries and Rice Bowls

Curries, chilli-style dishes, and warming bowls are ideal for winter pub menus because they feel hearty and filling.

3. Meat-Free Versions of Traditional Comfort Foods

Think vegan “chicken” styles, meat-free sausages, or plant-based fillets designed to mimic familiar flavours.

4. Lighter Bits and Sides

Not everyone wants a full burger. Some people just want a few vegan sides, chips, salad options, or smaller plates while the rest of the group does their normal thing.

It’s Not Just Wetherspoon – The Whole Pub Scene Has Joined In

Wetherspoon might be the big headline because of scale and price, but they’re far from alone.

Across the UK, many pub chains (and even independents) now create limited-time vegan menus during January. It’s become a seasonal event in the same way that:

Christmas brings festive specials

Summer brings grills, salads and “lighter options”

January brings plant-based comfort food

And this shift is important because it means vegan food is being treated as a normal choice, rather than a niche request that makes the chef sigh.

Why Pub Veganuary Menus Are Actually a Big Deal

It might seem like a small thing, a new burger option, a vegan wrap, a meat-free curry.

But culturally? It’s huge.

When major pub chains offer Veganuary options, it helps:

Make vegan eating more approachable

Support people who want to reduce meat without going “all-in”

Keep groups together (no one wants the vegan friend to have one sad side salad)

Encourage better menu labelling for allergies and preferences

Prove demand is real, which makes menus improve year after year

The more customers order vegan options, the more pubs will invest in better recipes — and that benefits everyone.

The Best Way to Enjoy Veganuary in a Pub (Without Feeling Like You’re Missing Out)

If you’re trying Veganuary, the easiest way to keep it enjoyable is to treat it like an experiment, not a punishment.

A few tips:

Go for dishes that suit vegan food naturally.

Curries, chilli-style meals, veggie-loaded plates, and spicy dishes tend to be more satisfying than something trying too hard to mimic meat.

Don’t be shy about sauces and sides.

A good vegan meal isn’t just the main item — it’s the extras that make it feel “pub-worthy”.

Try something you’d normally order.

If you always get a burger, try the plant-based one. If you usually go for comfort food, choose the vegan version of a classic rather than forcing yourself into a salad.

Pair it properly.

Vegan pub food can be amazing with the right drink choice — a crisp lager, a cider, a soft drink, or even a warming hot drink if you’re doing a daytime pub stop.

Why This Matters Beyond January

Veganuary is great, but the bigger win is what happens after January.

The real progress is when:

Vegan items stay on menus year-round

Meat-free options improve in quality

More pubs offer choices that feel genuinely satisfying

People stop viewing vegan food as “weird” or “extreme”

Even if you only try one or two vegan meals this month, you’re part of that shift. And if Wetherspoon and other UK pub chains keep pushing these options forward, plant-based eating becomes less of a challenge and more of a standard choice.

Final Thoughts: Veganuary Is Getting More Fun (And More Pub-Friendly)

If you’d told someone ten years ago that you could walk into Wetherspoon in January and pick from promoted vegan-friendly menu items, they’d probably have laughed.

Now it’s just… normal.

And that’s the best thing about this whole trend. Veganuary doesn’t have to feel like deprivation anymore. It can feel like what it should be:

A simple, affordable, comforting way to try something different — with chips on the side.

Burns Night at Wetherspoon: FAQ

What is Burns Night and why is it celebrated?

Burns Night is celebrated every year on 25th January to honour Robert Burns, Scotland’s national poet. It’s traditionally marked with a Burns Supper featuring haggis, poetry readings, and a toast to Burns (often with whisky).

Does Wetherspoon do anything special for Burns Night?

Many Wetherspoon pubs mark Burns Night by offering seasonal Scottish-inspired menu items around late January. Availability can vary by location, so it’s worth checking your local pub’s menu nearer the time.

What food is traditionally eaten on Burns Night?

The most traditional Burns Night meal is haggis, neeps and tatties. Neeps are usually swede or turnip, and tatties are mashed potatoes. It’s often served with a rich gravy or whisky sauce.

Can you get haggis at Wetherspoon during Burns Night?

Most Wetherspoon pubs include haggis-based dishes during Burns Night celebrations, but it can vary depending on the pub. Checking the menu in advance is the best way to confirm.

What does haggis taste like?

Haggis is generally rich, savoury, peppery, and well-seasoned. Many people compare it to a spiced stuffing or a strongly flavoured sausage filling, especially when served with mash and gravy.

Is haggis spicy?

Haggis isn’t usually hot-spicy, but it can be peppery and warming. The flavour is bold rather than fiery.

Do you have to drink whisky on Burns Night?

No. Whisky is traditional, but Burns Night is about celebrating Scottish culture and enjoying a meal. You can raise a toast with any drink, including beer, cider, or a soft drink. Some Wetherspoon pubs have a special Scottish ale for Burns Night.

Is Burns Night only for Scottish people?

Not at all. Burns Night is celebrated across the UK and beyond. Plenty of people who aren’t Scottish enjoy the tradition, the food, and the fun of it.

Do you need to book Wetherspoon for Burns Night?

You don’t need to book for Wetherspoon, but Burns Night can be busier in the evening, especially in popular town-centre pubs. If you want a specific table or time, going a little earlier can help.

Is Burns Night food suitable for picky eaters?

It can be. If you’re unsure about haggis, you could share a dish with someone, or pick a more familiar pub option and still enjoy the Burns Night atmosphere.

Are there vegetarian or vegan options for Burns Night?

Some venues offer vegetarian or vegan haggis alternatives, but availability varies by pub and menu. It’s best to check the menu locally if you’re looking for plant-based Burns Night food.

Why is Burns Night popular in January?

Burns Night is popular because it brings a bit of warmth and tradition into a cold month. It’s a great excuse for a comforting meal, a cosy pub visit, and something to look forward to after Christmas.

How can I celebrate Burns Night without doing a full Burns Supper?

You can keep it simple: order a Scottish-inspired meal, read a short Robert Burns poem, and do a quick toast. Even a relaxed pub meal can still feel like a proper celebration.

Is Burns Night good for a cosy date night?

Yes — Burns Night is ideal for a cosy date night. It’s seasonal, a little bit special, and it naturally suits a relaxed meal out with hearty food and a winter drink.

What time should you celebrate Burns Night?

Most people celebrate Burns Night in the evening, but there’s no strict rule. A lunchtime meal, early dinner, or a casual evening pint can all count.

Burns Night at Wetherspoon: Quick Summary

Burns Night is celebrated on 25th January in honour of Scotland’s national poet, Robert Burns. Many people mark the occasion with a hearty meal like haggis, neeps and tatties, often paired with a toast (whisky optional!). 

Wetherspoon is a popular choice for Burns Night celebrations thanks to its affordable prices, relaxed atmosphere, and convenient locations across the UK. Menu options can vary by pub, so it’s worth checking your local Wetherspoon nearer the date. Whether you go all-in on tradition or keep it casual, Burns Night is a cosy way to brighten up January.

In fact you can book a room at one of the Wetherlodge hotels attached to some of the pubs in the chain. But in order to keep room rates low you should book them via Wetherspoon.

https://hotels.jdwetherspoon.com

Sweetheart Jars of Bonne Maman

Add a little extra romance to your Spring time table with one or two delightful jars of love from Bonne Maman.

Choose from six gorgeous flavours of Sweetheart Jars for special little gifts or to create delicious breakfasts, tea times and desserts that show you care on Valentine's, Pancake and Mother's Days.  

The special Sweetheart Jars of Bonne Maman Strawberry, Apricot and Raspberry Conserve, Bitter Orange Marmalade (370gm jars, rrp £3.30) plus Award-winning Hazelnut Chocolate Spread (360gm jar, rrp £4.10) and Sweet & Crunchy Peanut Spread (230g jar, rrp £2.90) are available nationally while stocks last.

Cauldron Foods Makes Good Start to Year

Cauldron Foods is kicking off the year with the launch of Cauldron Express – a four-strong tofu range delivering big flavour with zero fuss.

Available now in Tesco, the high-protein, plant-powered Cauldron Express range claims the title as the fastest tofu on the market. 

Cooking in just five minutes, the range has been created to get more shoppers diving into the delicious world of tofu by tackling two of the biggest drivers for trial - taste and speed.

Lucy Grogut, Marketing Director at Cauldron Foods, told That's Food and Drink: “Despite being the fastest growing sector, worth £57.5m, our consumer research identified that tofu is still commonly seen to be tricky to cook and prepare, often resulting in a bland flavourless finish and kitchen frustrations. 

The new Cauldron Express range brings delicious punchy flavours, with a 5-minute cook time and convenient pressed and dressed formats that address these barriers, giving consumers the tofu ‘’ta-da’’ moment they need.

“We know we will stand out with this range, as it brings something truly unique to the market, that can’t be found anywhere else in the tofu fixture. We’ve used our signature plant alchemy to create bold, delicious products that remove the perceived ‘faff’ of tofu prep. Giving consumers, and retailers, something genuinely new, exciting and distinctive in a competitive category.”

The Range:-

Cauldron Express Marinated Tofu pieces

Punchy, aromatic, five-minute masterpieces. Dialling up Cauldron’s unique blend of herbs and spices, these super convenient marinated pieces pack bold, Asian-inspired flavour and deliver a delicious dinnertime win in minutes. Perfect tossed through a stir fry, tucked into a wrap or sprinkled over salad.  

Cauldron Express Teriyaki Marinated Tofu (RRP £2.75, 160g) - also available in Waitrose this month.

Cauldron Express Ginger & Garlic Marinated Tofu (RRP £2.75, 160g) – a fresh new look for Cauldron’s existing Marinated Tofu Pieces, now renamed to spotlight the flavour.

Cauldron Express Grillable Tofu

Tofu built for the heat. Super-firm, pre-marinated and ready to grill, griddle or BBQ. These high-protein blocks don’t crumble under pressure, they rise to the occasion, bringing flavour-packed, plant powered oomph to any plate.

Cauldron Express Oregano & Thyme Grillable Tofu (RRP £2.30, 180g, Serves 2)

Cauldron Express Smoky BBQ Grillable Tofu (RRP £2.30, 180g, Serves 2)

The Cauldron Express range will roll out further from May 2026.

Lucy concludes: “We’ve seen positive movement across all key brand equity measures recently, with Cauldron growing in brand awareness and recommendation in Q3 2025, and improvements in brand perceptions of taste, value, quality and health over the past year. Innovation is central to Cauldron’s DNA and placing ourselves in even more kitchen occasions by focusing on distinct and delicious flavour profiles alongside versatility and ease is key to sustaining that momentum.

“Our range is packed with tasty plant possibilities. This latest launch continues our mission to deliver unique and perfectly balanced flavours with real nutritional benefits, wrapped up in convenient products that fit perfectly into busy, modern lifestyles. 

But convenience does not come at the expense of flavour. Every single one is packed with the perfect combination of plants, flavours, herbs and spices that we know consumers love. They’re full of moreish mouthwatering flavour, not a bland bite in sight.”

Quorn Back on TV as It Expands Its 'No Artificial Ingredients and High in Protein' Frozen Range

Quorn is strengthening its 'No Artificial Ingredients and High in Protein' range with the removal of all artificial ingredients from its Quorn Fillets.

Now available in all major retailers, the Quorn Fillets (RRP £2.65, 312g) are now made with just three ingredients. 

They join Quorn Mince, Quorn Pieces, Quorn Swedish Style Balls and Quorn Strips to make up a five-strong range of planet-friendly, simple ingredient products that deliver easy, tasty and nutritious swaps for the meals consumers love.

Lucy Grogut, Marketing Director at Quorn Foods UK, told That's Food and Drink: “53% of UK consumers say that healthy nutrition has become more important to them in the last five years, and our range makes it easier than ever for shoppers to make better choices without losing out on taste or convenience.

“We've had an incredible response to the range since we launched our No Artificial Ingredients and High in Protein range in August. Quorn's brand recommendation jumped 3 points, a major win in just one quarter and brand perceptions have improved across the board, with shoppers now rating Quorn higher on taste, health, quality, and value.

“We're also outperforming competitors in frozen with the range helping to drive consistent month-on-month share growth.”

The 'No Artificial Ingredients and High in Protein' range benefits from bold new packaging, designed to maximise freezer standout and appeal to ingredient-savvy shoppers. The new look, with clearer nutritional call outs on the front and back, has been very well received, driving purchase intent by +17% in System1 testing.

Quorn's much-loved puppets are also back on TV screens in the brand's 'Nothing to Hide' advert, which received an 'Exceptional' star rating from System1. With January being a key month for driving penetration into the meat-free category this return to TV gives Quorn a strong start to the year, building on the successes of 2025.

Perry Pig, Clarence Cow and Chickson Chicken are the stars of the playful ad that highlights Quorn's 'No Artificial Ingredients and High In Protein' frozen range. The ad opens with Perry's smooth narration over a delicious Massaman curry made with Quorn Pieces before the puppets realise their lower halves are pixelated. Clarence's panicked “Wait! No artificial ingredients, is that why we're naked!?” then sets up a cut to a smoky Quorn Mince BBQ burrito.

Finishing with a showcase of Quorn's hero dishes, the ad ends on a humorous behind-the-scenes shot where Clarence asks: “Have we always been naked?” to which Chickson replies, deadpan: “I don't know.”

The 10-week campaign follows on from the success of October and November's campaign, going back on TV, VOD, and supported by social influencers, and PR reaching millions of consumers across the UK. The activity also includes a strong shopper marketing campaign across the UK.

Bristol Blends: Valentine's for the Coffee Lovers

Valentine's dinners are rarely about the food alone - they're about what happens after. When the plates are cleared away and the conversation slows, Psychopomp Single Origin Coffee Digestif offers a quietly indulgent way to linger a little longer.  

Blended in Bristol using unsweetened, single origin speciality coffee and English wheat spirit, this vegan treat is a far cry from the sugary coffee liqueurs many people have come to expect. 

Instead, it delivers deep espresso and dark chocolate notes with a clean, dry finish that feels perfectly at home after a rich meal.

Unlike traditional coffee liqueurs, which rely on sweetness to carry flavour, Psychopomp's Coffee Digestif focuses on clarity and character.

Each batch is made using seasonal beans chosen for their distinct profile, meaning no two releases are ever quite the same - local roasters such as Triple Roast, Clifton Coffee and next up Oddkins - work collaboratively with Psychopomp to create unique blends for each batch. 

The result is a spirit that reflects its origin, much like a thoughtful wine pairing, and offers something genuinely different for coffee lovers.

Best served over ice after dinner, the Digestif also works beautifully poured over ice cream for a simple affogato, or used to sharpen classic cocktails like an Espresso Martini. 

Its versatility has made it a favourite with bars and restaurants including The Pig near Bath, The Pig in the Cotswolds, and Bravas in Bristol.

B Corp certified, carbon-neutral Psychopomp Microdistillery was founded in Bristol by former cardiologist Liam Hirt and is a carbon-neutral producer focused on flavour-first spirits. 

Alongside the Single Origin Coffee Digestif, the distillery produces small-batch gin, aquavit and absinthe, with the same commitment to experimentation and provenance.

Its sister site, Circumstance Distillery, is one of Britain's first new urban whisky distilleries in decades.

Whether opened at the end of a Valentine's meal or given as a gift to someone who cares about coffee, Psychopomp Single Origin Coffee Digestif is about slowing down and enjoying what comes after.

Recently, Psychopomp reopened its bar on beautiful St. Michael's Hill in Bristol, after a six year lockdown related hiatus, and the intimate space is the perfect space to pick up a bottle on the way home if you happen to be local.

Whether brought to the table as the final course or wrapped as a Valentine's gift for a coffee lover, Psychopomp Single Origin Coffee Digestif has been created to be the kind of drink that turns the end of dinner into the best part of the evening.

Psychopomp Single Origin Coffee Digestif | 70cl | 20% ABV | Suitable for Vegans

Links to buy

Master of Malt RRP £20.97 https://tinyurl.com/4dx7fcuf

Available from Microdistillery.co.uk RRP £22

Psychopomp Bar, Bristol RRP £22

Also available at the following restaurants:

The Pig In The Cotswolds

The Pig near Bath 

Bravas, Bristol

YOGOODY Makes UK Debut in Holland & Barrett Stores

YOGOODY, a European food brand producing stable fermented yoghurt-style drinks, has entered the UK market with a nationwide listing in more than 450 Holland & Barrett stores across the UK and Ireland, marking a major step in the brand’s international expansion.

The range introduces a yoghurt-style drink designed to deliver the benefits of fermented dairy in a more flexible, convenient format. 

Supplied as a powder format to be mixed with water, the product does not require refrigeration and offers a shelf life of up to one year, providing operational advantages for retailers alongside everyday convenience for consumers.

The launch comes as gut health continues to move into mainstream, reflecting broader consumer interest in digestive health, functional nutrition and on-the-go formats, as well as increasing interest from retailers in products that are easier to store and distribute. YOGOODY’s format is designed to respond to these trends both on - and off-trade.

“At Holland & Barrett, we are constantly looking for brands and innovations that deliver added value and relevant innovation, offering solutions aligned with consumer expectations. YOGOODY presents a distinctive concept that combines convenience, taste and nutritional quality, and fits well with our mission to provide practical and healthy alternatives," said Leila Whitman, Category Manager - Superfoods

For retailers and distributors, the format offers practical benefits, including lower transportation and energy requirements, reduced reliance on chilled storage, and less product waste, which supports both sustainability goals and operational efficiency.

YOGOODY products are produced using an advanced freeze-drying process and made with real fruit, containing seven types of probiotics alongside prebiotic fibre. The range is also rich in protein, high in fibre and low in fat. 

Nuno Abreu, Managing Director from YOGOODY told That's Food and Drink: “Our partnership with Holland & Barrett is an important milestone for the business. It brings our shelf-stable yoghurt-style format into one of Europe’s most established health and wellness retail environments and reflects the growing focus on gut health and functional nutrition. 

In the UK, YOGOODY will be available both in-store and online through Holland & Barrett in the following formats:

Multi-serve packs

7-pack format in strawberry, vanilla, mango and wild berries

Larger format

450g pack featuring all four flavours

Accessories

Branded shaker with an introductory strawberry portion

The product is now available in-store and online at Holland & Barrett.

YOGOODY is a food brand focused on reimagining yoghurt through innovation, sustainability and consumer-centric design. Using a freeze - drying process to create shelf-stable fermented products, the brand delivers convenient nutrition while reducing waste and simplifying distribution for retailers.

https://yogoody.com/en-gb

BRULO raises over £1m as Zoopla, Beavertown and Funkin founders back premium alcohol free beer challenger

BRULO, the premium alcohol free beer brand which is redefining modern drinking culture, has raised over £1 million in its first funding round, as the alcohol free beer category accelerates across both on-trade and grocery.

It's been attracting backing from some of the UK's most successful consumer and drinks entrepreneurs.

Investors joining the round include Alex Chesterman, founder of Zoopla, Cazoo and LoveFilm; Logan Plant, founder of Beavertown; Alex Carlton, founder of Funkin Cocktails; Richard Kaffel, founder of Red Letter Days; Andrew King, former Funkin and AG Barr executive; Freddy Ward, founder of WILD; and Max Lousada, former CEO of Warner Music UK.

Founded by James Brown, previously the founder of Beer52, BRULO has emerged as one of the UK's fastest-growing alcohol free beer businesses, combining premium branding, data-led product development, and a profitable, asset-light operating model. The Guardian has described BRULO as “The Rolls-Royce of Alcohol Free Beers”.

The company reported £3.6m in net sales with 21% EBITDA in its most recent financial year and has grown revenues at a 70% compound annual growth rate over the past three years. BRULO has been profitable since launch and continues to outperform category benchmarks, with a Net Promoter Score of 79 and a repeat purchase rate of 73% across its direct-to-consumer channel.

As part of the round, BRULO has strengthened its leadership team with the appointment of Alex Carlton, founder of Funkin Cocktails, and drinks industry veteran Andrew King as co-chairs and non-executive directors. Together, they bring deep brand building and commercial experience across premium beverages and will support strategy, distribution, and commercial partnerships across UK on-trade, off-trade channels and international territories. 

Product innovation remains central to BRULO's growth strategy. Following the successful sell out launch of its CBD IPA, the company is building a world first alcohol free innovation pipeline for 2026 focused on the “Blurred Lines” opportunity, serving the growing majority who flex between drinking and not drinking and are making alcohol free beer an everyday choice in a £15bn+ global category.

International momentum is accelerating and now accounts for around half of sales. BRULO is listed in Dean & DeLuca stores across Japan and is the number one alcohol free beer on Amazon Japan. The company has also established a new fulfilment hub in the Netherlands to support EU direct-to-consumer expansion, with European shipping set to launch in the coming weeks. BRULO's next phase of growth will also focus on unlocking on-trade and grocery listings in key markets where the brand already has strong traction.

James Brown, Founder of BRULO, told That's Food and Drink: “This round brings together founders and operators who have built some of the most recognisable consumer brands in the UK. Their support is a huge vote of confidence in what we're building. Alcohol free beer is entering a defining phase ,and we believe BRULO is uniquely positioned to build a standout global brand in the category.”

Alex Carlton, Co-Chair of BRULO, added: "In this industry, you rarely see a founder nail the 'holy trinity' right out of the gate, but James has done exactly that with BRULO: an exceptional liquid that genuinely over-delivers on taste, a beautiful, modern brand, and a highly efficient business model. Having spent my career building Funkin and STRYKK, I knew immediately that I had to be part of this journey.

The category opportunity is enormous as we move toward a 'blurred lines' drinking culture, and I'm incredibly proud to have brought together such a world-class group of investors to back this vision. I'm grateful to every one of them for joining us, we've assembled a truly all-star cap table. Now it's all about execution, and I couldn't be more excited to work with James, to scale BRULO into a global leader.”

To allow additional investors to participate alongside these backers, BRULO has reopened its Crowdcube round from 9:00am on 19th January 2026 for a strictly limited one-week period, giving the wider community the opportunity to join before it closes.

https://www.crowdcube.com/companies/brulo/pitches/bV6pVb

BRULO is a UK based alcohol free beer brand brewing bold, modern beers designed to stand shoulder to shoulder with full strength classics. Its flagship beer and best selling beer is Lust For Life IPA. The company sells through direct-to-consumer, hospitality, retail, and international export channels.

For more information, visit www.brulobeer.com