Grow Your Own Food with a Garden Composter

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Growing your own food is one of the most rewarding things you can do, both for your health and for the environment. 

Not only does it provide you with fresh, organic produce, but it also reduces food waste, lowers your carbon footprint, and saves money in the long run. 

One of the best ways to enhance your home gardening efforts is by using a composter. Composting enriches your soil naturally, helping your plants thrive while cutting down on household waste.

Why Use a Composter?

Composting is a natural process that turns organic waste into nutrient-rich soil. By using a composter, you can recycle kitchen scraps and garden waste into valuable fertiliser. This improves soil quality, encourages healthy plant growth, and reduces the need for chemical fertilisers. Plus, it’s an excellent way to reduce landfill waste.

Setting Up Your Composter

Setting up a composting system is simple and requires minimal effort. Follow these steps to get started:

Choose Your Composter: There are different types of composters available, including compost bins, tumblers, and open compost heaps. Select one that best suits your garden size and personal preference.

Find the Right Location: Place your composter in a well-drained area with good air circulation and partial sunlight. This will speed up the decomposition process.

Layer Your Compost: A good compost pile requires a balance of ‘greens’ (nitrogen-rich materials like fruit peels, vegetable scraps, and coffee grounds) and ‘browns’ (carbon-rich materials like dry leaves, cardboard, and shredded paper). Layering these materials helps maintain the right moisture balance.

Turn the Compost Regularly: To speed up decomposition and prevent odours, turn the compost every couple of weeks with a garden fork or by rotating a compost tumbler.

Keep It Moist, But Not Too Wet: The compost pile should be damp, like a wrung-out sponge. If it’s too dry, add water; if it’s too wet, add more browns to absorb excess moisture.

Using Your Compost to Grow Food

Once your compost is ready (which usually takes a few months), you can use it to enrich your garden soil. Here’s how:

Mix It into Your Garden Beds: Spread a layer of compost over your vegetable garden and mix it into the topsoil to improve structure and fertility.

Use It as Mulch: Apply compost around the base of plants to help retain moisture and suppress weeds.

Feed Potted Plants: Mix compost with potting soil to provide a natural boost to container-grown herbs and vegetables.

What Can and Cannot Be Composted?

To maintain a healthy compost pile, only compost appropriate materials:

✅ Can Compost:

Fruit and vegetable scraps

Coffee grounds and tea bags

Eggshells

Grass clippings and garden trimmings

Shredded paper and cardboard

Dry leaves and straw

❌ Avoid Composting:

Meat, fish, and dairy products

Oily or greasy food scraps

Pet waste

Diseased plants

Synthetic materials (plastics, metals, glass)

Final Thoughts

Growing your own food using compost not only benefits your garden but also contributes to a more sustainable lifestyle. By turning waste into nourishment for your plants, you are creating a closed-loop system that supports healthy growth while reducing your environmental impact. 

So why not start today? With a little effort and patience, you’ll soon be enjoying delicious homegrown produce straight from your garden!

How to Save Money on Food Storage and Cooking Amid Rising Energy Costs

With electricity and gas prices continuing to rise, many households are looking for practical ways to reduce their energy bills. 

One of the most effective areas to focus on is food storage and cooking techniques. 

By making a few simple changes to how you store and prepare food, you can significantly cut down on energy use while also keeping your grocery costs under control. 

Here’s how.

Energy-Efficient Food Storage

1. Make the Most of Your Freezer

A well-organised freezer can help you reduce waste and save money. Follow these tips:

Keep it full: A full freezer retains cold better than an empty one. If you don’t have enough food to fill it, use bottles of water to take up space.

Use airtight containers and freezer bags: This prevents freezer burn, reducing waste.

Batch cook and freeze meals: Cooking in bulk reduces energy consumption per meal and prevents unnecessary use of your oven or hob.

Defrost efficiently: Plan ahead and defrost frozen food in the fridge rather than using a microwave, which consumes more electricity.

2. Fridge Storage Hacks

Maintain the right temperature: Set your fridge between 3-5°C and your freezer at -18°C for optimal efficiency.

Avoid overloading: Overstuffing the fridge reduces airflow and forces it to work harder.

Cover food and store liquids properly: This prevents excess moisture, which makes the fridge work harder.

Let food cool before refrigerating: Placing hot food in the fridge makes it use more energy to maintain its temperature.

Energy-Saving Cooking Techniques

1. Use Energy-Efficient Appliances

Slow cookers and pressure cookers: These use a fraction of the energy compared to an oven or hob.

Air fryers: They cook food faster and require less energy than conventional ovens.

Microwaves: These are much more efficient than using an oven or hob for reheating or cooking small portions.

Induction hobs: They use less energy than gas or standard electric hobs because they heat up quickly and directly.

2. Cook Smartly

Cook in batches: Preparing meals in bulk means fewer cooking sessions and less energy use.

Use lids on pans: This helps food cook faster and retains heat.

Match pan size to the hob ring: Using a small pan on a large hob wastes energy.

Turn off the oven early: Residual heat can continue cooking food for several minutes after turning it off.

Use a kettle efficiently: Only boil the amount of water you need instead of filling it to the top.

3. Opt for Alternative Cooking Methods

Cook multiple items at once: When using the oven, make the most of the space by cooking multiple dishes at the same time.

Use residual heat: If you’re using an oven, turn it off a few minutes before the cooking time ends and let the remaining heat finish the job.

Consider batch cooking on weekends: Cook meals in advance and reheat them using a microwave or air fryer instead of cooking from scratch every day.

Final Thoughts

By making small, intentional changes to how you store and cook food, you can cut down on energy consumption and save money on your electricity and gas bills. A few simple adjustments, such as using energy-efficient appliances, cooking in batches, and optimising food storage, can make a big difference over time. As energy costs continue to rise, these practical steps will help you manage your household budget more effectively while still enjoying delicious home-cooked meals.

Cooking the Perfect Lamb for Your Easter Weekend Dinner

Easter weekend is the perfect time to gather with family and friends over a delicious meal, and nothing quite captures the essence of the celebration like a beautifully cooked lamb dish. 

Whether you opt for a traditional roast or experiment with different seasonings and cooking methods, lamb is a fantastic centrepiece for your Easter table. 

Here’s everything you need to know to cook the perfect lamb this Easter.

Choosing Your Cut

The first step to a great Easter lamb is selecting the right cut. Here are some of the best options:

Leg of Lamb – A classic choice for roasting, full of flavour and perfect for feeding a crowd.

Shoulder of Lamb – Slightly fattier, making it ideal for slow-cooking and resulting in tender, melt-in-your-mouth meat.

Rack of Lamb – Elegant and visually stunning, great for smaller gatherings.

Lamb Shank – Best cooked low and slow, creating a rich and hearty dish.

Preparing Your Lamb

Once you’ve chosen your cut, it’s time to prepare it for cooking. Follow these tips for the best results:

Bring to Room Temperature – Take your lamb out of the fridge at least 30 minutes before cooking to ensure even cooking.

Season Well – Lamb pairs really beautifully with garlic, rosemary, thyme, and a touch of lemon. Rub your meat generously with salt, pepper, olive oil, and your chosen herbs and spices.

Marinate for Extra Flavour – If time allows, marinate your lamb overnight with olive oil, lemon juice, garlic, and herbs to infuse deeper flavours.

Cooking Methods

Roast Leg of Lamb

Preheat your oven to 180°C (350°F, Gas Mark 4).

Place your seasoned lamb in a roasting tin and roast for about 25 minutes per 500g for medium-rare.

Let the lamb rest for at least 15 minutes before carving to retain its juices.

Slow-Cooked Shoulder of Lamb

Preheat your oven to 150°C (300°F, Gas Mark 2).

Place the lamb in a deep roasting tray with stock, wine, or water and cover tightly with foil.

Cook for 4-5 hours until the meat is tender and easily pulls apart.

Grilled Rack of Lamb

Preheat your oven to 200°C (400°F, Gas Mark 6).

Sear the lamb in a hot pan for 2-3 minutes per side before transferring it to the oven.

Roast for about 15 minutes for medium-rare, then rest before slicing.

Perfect Side Dishes

Pair your lamb with some classic side dishes:

Roast Potatoes – Crispy and golden, perfect for soaking up lamb juices.

Spring Vegetables – Asparagus, carrots, and peas bring freshness and colour.

Mint Sauce or Redcurrant Jelly – A tangy complement to rich lamb.

Yorkshire Puddings – Not just for beef; they work wonderfully with lamb too!

Final Tips

Use a Meat Thermometer – Aim for 55-60°C for medium-rare, 60-65°C for medium, and 70°C+ for well done.

Let It Rest – Resting meat after cooking ensures it stays juicy and tender.

Don’t Be Afraid to Experiment – Try different marinades, spices, or even a lamb curry for a twist on tradition.

This Easter, impress your guests with a perfectly cooked lamb dish that brings warmth, tradition, and incredible flavour to your table. Happy cooking and happy Easter!

The Perfect Cheeses for Your Easter Table

Easter is a time of celebration, bringing together family, friends, and of course, delicious food. 

Whether you're preparing a traditional feast or a more casual spread, cheese can play a starring role on your Easter table. 

From creamy, mild options to bold, tangy selections, the right cheeses can enhance your holiday gathering. Here’s a guide to the best cheeses to include in your Easter spread.

1. Soft and Creamy Cheeses

Easter is synonymous with indulgence, and soft, creamy cheeses fit the occasion perfectly. Consider these options:

Brie – This French classic has a buttery texture and mild flavour that pairs beautifully with fresh fruit and honey.

Camembert – Similar to Brie but slightly earthier, Camembert is excellent with crusty bread and fig preserves.

Goat Cheese (Chèvre) – Fresh goat cheese is tangy and smooth, making it an excellent addition to spring salads or served alongside roasted vegetables.

2. Hard and Aged Cheeses

For a bit of depth and complexity, add aged cheeses to your table:

Mature Cheddar – A sharp, crumbly cheddar brings a rich umami depth and pairs wonderfully with chutneys and cured meats.

Comté – This French Alpine cheese is nutty and slightly sweet, making it a crowd-pleaser.

Manchego – Aged sheep’s milk cheese from Spain, Manchego offers a firm texture and a slightly tangy, buttery flavour.

3. Blue Cheeses

For those who love bold flavours, blue cheeses make a striking addition:

Roquefort – A pungent and creamy blue cheese with sharp, tangy notes, great with honey and nuts.

Gorgonzola Dolce – A milder, creamier blue cheese that works well on a cheese board or crumbled over roasted vegetables.

Stilton – A British favourite with a strong, slightly sweet flavour that pairs excellently with port wine.

4. Fresh and Mild Cheeses

Easter menus often feature light, spring-inspired dishes, and fresh cheeses fit in beautifully:

Ricotta – This soft, mild cheese is perfect for both sweet and savoury dishes, from cheesecakes to pasta bakes.

Mozzarella di Bufala – Creamy and delicate, this cheese pairs well with fresh tomatoes, basil, and olive oil.

Feta – A crumbly, salty cheese that adds a punch to salads and roasted vegetables.

Serving Suggestions

Pair cheeses with seasonal fruits like strawberries, figs, or grapes.

Include artisan breads and crackers for texture variety.

Add honey, nuts, and chutneys for contrasting flavours.

Serve with light wines such as Sauvignon Blanc or rosé for a refreshing pairing.

By selecting a well-balanced mix of cheeses, you can create a beautiful and flavourful Easter cheese board that caters to all tastes. Whether served as an appetiser, part of the main meal, or as a post-dinner treat, cheese is sure to bring joy to your Easter gathering.

Easter Inspiration from Bonne Maman

Easter is an occasion that calls for indulgence and a Good Friday brunch with all the Bonne Maman Delicious Spreads is the perfect way to get the Easter weekend off to the right start! 

Golden croissants or warm sourdough with Bonne Maman's Hazelnut Chocolate Spreads in smooth or crunchy or the newly launched Sweet & Crunchy Peanut Spread with soft mini muffins.

Scrumptious Easter Bakes  

Apple Glazed Hot Cross Buns – New Recipe

A classic Easter treat with a Bonne Maman twist. These hot cross buns are filled, topped and glazed with Bonne Maman Caramelised Apple Spread. Combining juicy sultanas, a hint of warming spices and lemon - bake until golden and enjoy!

Hot Cross Chocolate Muffins

Bursting with all the traditional flavours of a hot cross bun but with the added surprise of a gooey chocolate centre and chocolate drizzle using Bonne Maman Hazelnut Chocolate Spread.

Hazelnut Chocolate Easter Biscuits

These adorable biscuits cut into Easter shapes are a deliciously fun, family recipe for all to enjoy. Chocolate cookie dough is made using Bonne Maman Hazelnut Chocolate Spread then decorated with fondant icing. Arrange in a gift box with a ribbon and tag for a delicious Easter gift.

Easter Rocky Road

An indulgent combination of Bonne Maman Hazelnut Chocolate Spread, zingy raspberries, mini eggs, marshmallow and buttery shortbread – the ultimate chocolatey treat to make this Easter. No baking required and can be kept in the 'fridge for up to 2 weeks.

To find the above recipes please visit https://www.bonnemaman.co.uk/recipes/

Elevate Your Easter With Clarendelle Bordeaux Rouge

Whether you're hosting a family Easter feast, or you're looking for a luxury gift for a loved one, this red wine conveys balance, harmony and elegance in a bottle. 

Its subtle character and structure come from the blend of three traditional varietals, Cabernet Sauvignon, Merlot and Cabernet Franc.

Well-structured and vivacious, Clarendelle Bordeaux Rouge is fruit forward, with delicate aromas of blackcurrant alongside floral overtones reminiscent of Spring violets.

Combining the tannic power of this great and vibrant
red with a deliciously velvety texture, smooth, powerful, and generous on the palate, perfect to up your Easter dining table and impress your guests.

Domaine Clarence Dillon is the parent company of one of the oldest luxury and world renowned French wine brands in the world, Château Haut-Brion. Since its creation, the company has been celebrating the French art de vivre, combining exceptional wines and ultimate gastronomy, under the guidance of HRH Prince Robert of Luxembourg.

Available at Laithwaites from £19.99 per bottle, add a touch of sophistication to your Easter with Clarence Dillon.

For more information and to explore the full range, visit Clarence Dillon Wines, https://www.clarencedillonwines.com/en/

Weight loss injections. Do they work? How much are they?

In recent years, weight loss injections have emerged as a significant tool in combating obesity in the UK. 

Medications like Wegovy, Saxenda, and Mounjaro have gained attention for their effectiveness in aiding weight reduction when combined with lifestyle changes. 

This article explores the companies offering these treatments, their efficacy, safety profiles, and associated costs.​

Companies Offering Weight Loss Injections in the UK

Several pharmaceutical companies and healthcare providers offer weight loss injections:​

Wegovy (Semaglutide): Manufactured by Novo Nordisk, Wegovy has been approved by the National Institute for Health and Care Excellence (NICE) for use within the NHS. It is also available through private healthcare providers.​

Saxenda (Liraglutide): Also produced by Novo Nordisk, Saxenda is accessible via the NHS for individuals meeting specific criteria and can be obtained privately.​

Mounjaro (Tirzepatide): Developed by Eli Lilly, Mounjaro is available through private clinics and online pharmacies in the UK.​

Effectiveness of Weight Loss Injections

Clinical studies have demonstrated the efficacy of these medications:​

Wegovy: In a 68-week trial, participants experienced an average weight loss of 15.8% of their initial body weight. ​

Saxenda: The same study reported a mean weight loss of 6.4% over 68 weeks. ​

Mounjaro: Clinical trials have shown weight reductions ranging from 15% to 20% of initial body weight. ​

Safety and Side Effects

While effective, these injections may cause side effects, typically mild but diminishing over time:​

Common Side Effects: Nausea, diarrhoea, constipation, headache, fatigue, dizziness, stomach pain, and upset stomach. ​

Serious Risks: Rare but severe side effects can include pancreatitis. Users are advised to consult healthcare professionals for personalised advice and monitoring. ​

Cost of Weight Loss Injections

The cost varies depending on the medication and provider:​

thedietologist.co.uk

Wegovy: NICE lists prices ranging from £124.54 to £175.80 per pack, depending on the dosage. ​

Saxenda: Approximately £196.20 for a pack of five 3ml pens. ​

Mounjaro: Prices start from £188.99 per pen. ​

These treatments may be available on the NHS for individuals meeting specific criteria; otherwise, they can be accessed through private healthcare channels.​

However, some local NHS Trusts routinely decline to prescribe weight loss injections on cost grounds, often blaming dubious 'clinical reasons.'

Conclusion

Weight loss injections like Wegovy, Saxenda, and Mounjaro offer promising avenues for individuals struggling with obesity. While they have shown significant effectiveness, it is crucial to consider potential side effects and consult healthcare providers to determine the most appropriate treatment plan. Costs can be substantial, but eligibility for NHS coverage may alleviate financial burdens for some patients.

squeezeit Goes Blue Raspberry flavour in its iconic nostalgic packaging

squeezeit, one of the UK’s quickest growing kids’ drinks brands, is launching a new, tasty flavour, Blue Raspberry, to capitalise on the nation’s love for nostalgic, sweet-shop-inspired beverages. 

This latest addition to the squeezeit range delivers a tangy-sweet punch in a bold, bright blue packaging.

squeezeit has experienced double-digit growth in the market over the past couple of years, demonstrating the success of its fun-first, playful approach in capturing the attention of Gen Alpha, families and nostalgic adults alike. 

Building on the success of its Bubblegum flavour, which became one of the brands' bestsellers after first hitting the shelves back in 2023, the launch of Blue Raspberry is supported by a nationwide social media campaign, featuring leading family-focused creators and kid-fluencers. The bold new flavour is expected to generate widespread user-generated content and viral excitement.

"We're incredibly excited to launch our new Blue Raspberry flavour" says Kurt Hofer, squeezeit's owner and CEO. "We've seen a phenomenal response to our candy-inspired flavour Bubblegum, and with the current interest in nostalgic tastes, we're confident that Blue Raspberry will be a hit with consumers across the UK."

Available nationwide from April in major supermarkets and cash-and-carries such as ASDA, Home Bargains, B&M, Iceland and many more, squeezeit Blue Raspberry is set to be a must-have new flavour this year. For stocking inquiries, contact Oliver Stone at oliver.stone@squeezeit.com today.

Exploring Traditional Native American Cuisine: A Rich Culinary Heritage

Traditional Native American cuisine is a vibrant and diverse culinary tradition that reflects the deep connection between Indigenous communities and the land. 

Rooted in sustainability, seasonality, and cultural practices, this cuisine showcases the ingenuity of Native peoples in utilising local ingredients to create nourishing and flavourful dishes.

The Three Sisters: Corn, Beans, and Squash

One of the most fundamental aspects of Native American cuisine is the agricultural trio known as the "Three Sisters": corn, beans, and squash. These three crops were cultivated together in a symbiotic relationship, with each plant supporting the growth of the others. 

Corn provided a natural trellis for beans, beans enriched the soil with nitrogen, and squash spread across the ground, preventing weed growth and retaining moisture.

Corn, in particular, has been a staple ingredient for centuries, appearing in dishes like cornbread, hominy, and tamales. Native American cultures also developed methods for processing corn, such as nixtamalization, which enhances its nutritional value.

Wild Game and Fish

Before the arrival of European settlers, Indigenous communities relied on hunting and fishing to obtain protein. Various tribes developed unique hunting techniques, from the use of bows and arrows to sophisticated trapping systems. Common game included bison, deer, rabbit, and wild turkey. The Plains tribes, such as the Lakota and Cheyenne, depended heavily on bison, using every part of the animal for food, clothing, and tools.

Coastal and river-dwelling tribes had diets rich in fish and seafood, including salmon, trout, clams, and oysters. Smoking and drying were common preservation techniques, allowing communities to store food for the winter months.

Foraged and Cultivated Plants

Native Americans had extensive knowledge of wild plants and their culinary and medicinal uses. Berries, nuts, and roots were important dietary components. Blueberries, blackberries, and chokecherries were often dried for later use or incorporated into dishes such as pemmican—a high-energy food made from dried meat, fat, and berries.

Maple syrup and honey were used as natural sweeteners, while a variety of herbs, such as sage, cedar, and juniper, provided flavour and health benefits. Indigenous communities also cultivated sunflowers for their seeds and oil, adding another valuable source of nutrition to their diet.

Traditional Cooking Methods

Cooking techniques varied across regions, reflecting the availability of resources. Pit roasting, where food was slow-cooked in earth ovens, was a widespread method. Stews and soups were common, often prepared in clay pots over open fires. The Pueblo peoples of the Southwest mastered adobe oven baking, leading to the creation of bread varieties like Pueblo oven bread.

Smoking and drying were crucial preservation methods, ensuring a stable food supply throughout the year. These techniques were particularly important for communities that experienced long, harsh winters or periods of food scarcity.

Revitalisation of Native American Cuisine

In recent years, there has been a growing movement to revive and celebrate traditional Native American cuisine. Indigenous chefs and food advocates are working to reintroduce ancestral foods to modern audiences while promoting food sovereignty and sustainable agriculture. Restaurants, food festivals, and educational initiatives are playing a vital role in reconnecting Native communities with their culinary roots.

Conclusion

Traditional Native American cuisine is more than just food—it is a reflection of cultural identity, resilience, and the deep relationship between people and the land. By exploring and appreciating these rich culinary traditions, we gain a greater understanding of the ingenuity and sustainability practices that have shaped Indigenous foodways for generations.

Whether it’s a bowl of hearty bison stew, a slice of cornbread, or a taste of freshly harvested wild berries, Native American cuisine offers a delicious journey into the past and a hopeful vision for the future of Indigenous food traditions.

Traditional Cookery in the Far West of Ireland: A Taste of Heritage

The far west of Ireland, with its wild Atlantic coastline, windswept landscapes, and deep-rooted traditions, has long been a place where food tells a story of resilience, resourcefulness, and rich cultural heritage. 

From the Aran Islands to Connemara and down to the Dingle Peninsula, traditional cookery in this region is shaped by the land and sea, with generations passing down recipes that celebrate local produce and the age-old connection between people and nature.

The Influence of Land and Sea

The rugged terrain of western Ireland has always dictated what could be grown and reared. The thin, rocky soil of places like Connemara meant that staple crops such as potatoes, oats, and barley were essential, often supplemented by dairy products from hardy native cattle. Meanwhile, the Atlantic Ocean provided a bounty of fish and shellfish, making seafood a cornerstone of the local diet.

Hearty and Wholesome Dishes

Boxty – The Humble Potato Pancake

One of the most beloved traditional dishes, boxty is a simple yet delicious potato pancake made with grated raw potato, mashed potato, flour, and buttermilk. It can be cooked on a griddle or fried into thick, satisfying cakes. Traditionally, it was a staple for those working the land, providing energy for long days of labour.

Colcannon and Champ – A Taste of Comfort

These classic potato dishes remain a favourite in Irish households. Colcannon combines mashed potatoes with kale or cabbage and generous amounts of butter, while champ uses scallions for a lighter, onion-infused flavour. 

Both are often served alongside sausages or bacon and are a reminder of the region’s reliance on simple, nourishing ingredients.

Seafood Specialities

The coastal communities of the west have long relied on the ocean’s harvest. Dishes such as seafood chowder, packed with fresh fish, mussels, and cream, reflect the rich maritime culture of the region. Smoked salmon, another staple, has been produced using traditional smoking methods for centuries, with places like the Burren Smokehouse continuing this craft today.

Baking Traditions

Brown Soda Bread – A Daily Essential

Irish soda bread, particularly in the west, is made with wholemeal flour, baking soda, buttermilk, and salt. Its dense, slightly tangy crumb makes it the perfect accompaniment to soups and stews, or simply spread with fresh Irish butter. Every family has its own variation, with some adding treacle, seeds, or oats.

Barmbrack – A Slice of History

Barmbrack is a traditional fruit-studded bread often enjoyed with tea. Traditionally, it was baked with hidden charms inside, such as a ring or a coin, predicting the finder’s future. It remains a popular treat, particularly around Halloween.

Traditional Cooking Methods

Historically, cooking in the far west of Ireland was done over an open hearth, with cast-iron pots and griddles used for stewing, baking, and frying. Peat fires lent a distinctive smokiness to dishes, particularly in the case of smoked fish and meats. While modern conveniences have taken over, many rural homes still honour these time-honoured techniques, ensuring the flavours of the past continue to thrive.

Preserving the Culinary Heritage

In recent years, there has been a revival of interest in traditional Irish cookery, with chefs and home cooks alike championing the region’s native ingredients and age-old recipes. Farmers’ markets, food festivals, and artisanal producers are keeping these traditions alive, ensuring that the tastes of the past remain an integral part of Ireland’s culinary identity.

The far west of Ireland is more than just a place of rugged beauty—it is a region where food remains deeply tied to history, community, and the natural world. Whether it’s a steaming bowl of seafood chowder, a thick slice of brown soda bread, or a simple plate of boxty, each bite is a taste of a heritage that continues to endure.