Why Hygiene Is Non-Negotiable in Food and Drink Premises

In any setting where food and drink are prepared, served, or consumed, hygiene isn't just important—it's absolutely vital.

From bustling restaurants to quiet cafés, mobile food vans to five-star hotels, maintaining impeccable hygiene standards is not a luxury or an afterthought; it’s a legal requirement and a cornerstone of customer trust and safety.

Protecting Public Health

At the heart of food hygiene is the protection of public health. Poor hygiene can lead to food contamination, which may cause foodborne illnesses such as salmonella, E. coli, or norovirus. These illnesses can range from unpleasant to life-threatening, especially for vulnerable individuals like the elderly, pregnant women, and those with compromised immune systems.

Every person who walks into a food or drink establishment puts their trust in the hands of those preparing their meals. This trust is built on the assumption that the premises are clean, the staff are trained, and the food is safe to consume. Breaching that trust through poor hygiene is not just careless—it’s dangerous.

Legal and Financial Consequences

In the UK, food hygiene is governed by strict regulations, including the Food Safety Act 1990 and regulations enforced by the Food Standards Agency (FSA). Failing to comply can result in hefty fines, closure of the business, or even prosecution.

Beyond the legal implications, there's the damage to a business’s reputation. In the age of online reviews and social media, news of a hygiene lapse can spread like wildfire. One bad report can cost a business its loyal customers, not to mention deter potential new ones.

Building Customer Confidence

Cleanliness is visible. A spotless kitchen, tidy serving area, and well-maintained restrooms speak volumes about a business’s standards and values. Customers notice when things are clean and well-run, and this creates confidence in the overall quality of the food and service.

High hygiene standards can even become a selling point. Many diners now check Food Hygiene Ratings before deciding where to eat. A 5-star rating isn’t just a badge of honour—it’s a powerful marketing tool.

Staff Well-being and Efficiency

It’s not just customers who benefit. A hygienic working environment protects staff, reduces the risk of illness, and improves morale. It also promotes efficiency, as organised, clean spaces are easier to work in and manage. Training staff on hygiene best practices ensures everyone understands their role in maintaining a safe and healthy space.

Conclusion

Hygiene is not optional in food and drink premises. It is a fundamental aspect of delivering a safe, reputable, and successful service. Whether you're serving coffee or crafting gourmet meals, cleanliness and care must be at the core of your operations. Because when it comes to food, there is no room for compromise.

Food Supplements and Other Supplements That May Help with Shingles: Natural Support for a Painful Condition

Shingles, also known as herpes zoster, is a painful skin rash caused by the reactivation of the varicella-zoster virus, the same virus responsible for chickenpox. 

While it can affect anyone who has had chickenpox, shingles is more common in older adults and those with weakened immune systems.

Alongside antiviral medications prescribed by healthcare professionals, some people look to supplements for additional support. 

Though no supplement can cure shingles, certain vitamins and natural remedies may help strengthen the immune system, reduce inflammation, and ease discomfort. Here’s a look at some of the most promising options.

1. Vitamin B12

Vitamin B12 is vital for nerve health, and a deficiency can worsen nerve-related pain. Some studies suggest that B12—especially in the form of methylcobalamin—may help relieve the nerve pain associated with shingles and postherpetic neuralgia (PHN), a common complication where pain lingers after the rash clears.

Suggested form: Methylcobalamin lozenges 

Note: Always consult your GP before high-dose supplementation.

2. L-Lysine

L-Lysine is an amino acid that may help inhibit the replication of herpes viruses, including the one that causes shingles. It's thought to work best when taken at the earliest signs of an outbreak.

Suggested dosage: 1,000–3,000 mg daily (short-term use)

Caution: Long-term use can lead to amino acid imbalances—consult your healthcare provider.

3. Vitamin C

A powerful antioxidant, vitamin C supports immune function and helps combat viral infections. Some evidence suggests that high doses may shorten the duration of shingles and reduce the severity of symptoms.

Suggested dosage: 1,000–2,000 mg daily

Tip: Liposomal or buffered vitamin C may be gentler on the stomach.

4. Zinc

Zinc plays a crucial role in immune response. Low levels are associated with poor wound healing and increased susceptibility to infections. Supplementing with zinc during a shingles outbreak may help your body recover more quickly.

Suggested dosage: 20–40 mg daily for a short period

Note: Excessive zinc can interfere with copper absorption.

5. Lemon Balm (Melissa officinalis)

This calming herb has antiviral properties and can be applied topically or taken as a tea. Lemon balm creams may help soothe the rash and promote healing when used early.

How to use: Apply lemon balm cream to affected areas 2–3 times daily

Alternative: Drink lemon balm tea to support relaxation and immune health

6. Magnesium

Shingles can cause nerve pain that lingers long after the rash disappears. Magnesium supports nerve function and may ease nerve-related discomfort and muscle tension.

Suggested dosage: 200–400 mg daily (magnesium glycinate or citrate forms are well-absorbed)

Bonus: May also help improve sleep during an outbreak.

7. Probiotics

Stress and antiviral medication can disrupt the gut microbiome. A healthy gut supports immunity, and probiotics may help rebalance your digestive system during and after a shingles episode.

Suggested strains: Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum

A Word of Caution

Before starting any new supplement—especially if you're taking prescription medications or have underlying health conditions—consult your GP or a qualified nutritionist. Supplements can interact with drugs or be inappropriate for certain individuals.

Final Thoughts

Shingles can be a distressing and painful experience, but supporting your body with the right nutrition and supplements may help ease symptoms and promote recovery. Pair these natural aids with plenty of rest, hydration, and a gentle skincare routine to support your healing journey.

Join the EvOILution With Borderfields

As the food oil debate shows no signs of abating, we asked Nick Grogan, Head of Commercial for Borderfields to explain why rapeseed has cemented its place as one of the most significant crops in British agriculture, ranking as the third largest crop grown in the UK, behind wheat and barley.

“In a market heavily dominated by Olive Oil and ever fancier alternatives, you could be forgiven for not knowing what Cold Pressed Rapeseed Oil is, where it comes from or how it's farmed, as well as its importance to UK agriculture. The vibrant yellow fields we see each year play a pivotal role in supporting Britain's farming sector and the wider food industry, as well as offering much needed food security to the UK.”

Beyond its culinary uses, rapeseed offers other benefits to the UK. It's a purely domestically grown and produced product which reduces the UK's reliance on imported oils, and in turn supports our food security. It contributes to crop rotation systems and improving soil health. Additionally, rapeseed flowers are a vital source of nectar for bees and other pollinators, supporting biodiversity and ecosystems across the countryside.

Cold Pressed Rapeseed Oil undergoes no refining or processing whatsoever. The seeds are harvested, crushed when cold, and the oil is left to flow out where it is captured and then filtered. 

The filtering is left on a cycle until all the seed and shell material has been removed, leaving behind a beautifully smooth, delicious golden oil that has retained 100% of its natural goodness. Cold Pressed Rapeseed Oil is naturally high in Omega 3, also contains Omegas 6 and 9, and is also a natural source of Vitamin E. It contains half the saturated fat of Olive oil, and ten times more Omega 3.

By choosing Cold Pressed Rapeseed Oil, UK consumers and businesses can reduce reliance on expensive imports, cutting down on transport related emissions and support their local economy. As sustainability becomes an increasingly important consideration for both consumers and businesses alike, the role of domestically produced oils like Cold Pressed Rapeseed is likely to grow even further.

Cold Pressed Rapeseed Oil has gained increased popularity in kitchens across the UK, celebrated for its versatility, smooth flavour and for boasting the highest smoke point amongst other competing oils. It's smoke point of between 230-260 degrees Celsius makes it ideal for frying, roasting and baking. 

"Because Cold Pressed Rapeseed isn't refined or processed, it's suitable for both hot and cold cooking applications. As well as being able to fry, roast and bake with it, it's also perfect as a dipping oil, or for drizzling over a salad or pasta dish.”

Time for an oil change - www.borderfields.co.uk

We would like to thank Borderfield and Nick Grogan for assisting us in writing this post. 

How to Cook with an Aga or Similar Range Cooker

Courtesy Aga

Cooking with an Aga or similar range cooker is a rewarding experience, offering gentle, consistent heat that enhances the flavour and texture of food. 

Unlike conventional ovens and hobs, an Aga operates on radiant heat from cast iron ovens and hotplates, making it a unique and versatile cooking companion. 

If you’re new to using an Aga, here are some essential tips to help you get the most out of your range cooker.

Understanding Your Aga

An Aga cooker typically consists of several ovens (such as roasting, baking, simmering, and warming ovens) and hotplates (boiling and simmering). Some models are always on, while newer electric versions allow you to switch different zones on and off as needed. 

The key to successful Aga cooking is understanding the temperature zones and using the radiant heat to your advantage.

Getting Started: Essential Cooking Techniques

1. Using the Hotplates

Boiling Plate: The hottest surface, ideal for rapid boiling, frying, and searing.

Simmering Plate: Used for slow cooking, gentle frying, melting, and simmering sauces.

Tip: You can control the heat by shifting pans between the plates or raising them slightly with a trivet.

2. Mastering the Ovens

Roasting Oven (hottest): Perfect for high-temperature roasting, grilling, and baking bread.

Baking Oven (moderate heat): Best for cakes, biscuits, quiches, and moderate roasting.

Simmering Oven (gentle heat): Ideal for slow-cooked dishes, casseroles, and rice.

Warming Oven (lowest heat): Used for warming plates, keeping food hot, and slow drying.

Tip: Start dishes on the boiling plate or roasting oven, then transfer to a lower oven to finish cooking gently.

Aga-Specific Cooking Tips

Use Heavy-Based Cookware: Cast iron and thick-bottomed pans retain heat well and cook more evenly.

Batch Cooking: Since the Aga is always warm, it’s perfect for preparing multiple dishes at once.

Use Residual Heat: Take advantage of the warming oven and gentle heat to finish off dishes without using extra energy.

Avoid Opening Doors Unnecessarily: Heat loss affects cooking times, so keep the doors closed as much as possible.

Baking and Roasting with an Aga

For light and fluffy cakes, use the baking oven, ensuring even distribution of trays.

Roast meats in the roasting oven, searing first and then transferring to a cooler oven for slow roasting.

When baking bread, preheat the baking oven and use a pizza stone for a crisp crust.

Cleaning and Maintenance

An Aga requires minimal cleaning due to its self-cleaning nature. Spills on the hotplates can be wiped away when dry, and cast-iron surfaces naturally burn off residues. Use a dry cloth for enamel surfaces and avoid abrasive cleaners.

Final Thoughts

Cooking with an Aga is about embracing a slower, more intuitive way of cooking. It’s ideal for those who love batch cooking, slow-cooked meals, and a kitchen that’s always warm and inviting. With a little practice, you’ll soon master the art of Aga cooking and wonder how you ever cooked without one!

To learn more visit https://www.agaliving.com

Incidentally, many years ago as a foundry laboratory technician I was responsible for testing the cast iron used to make Aga cookers.

A Taste of Britain: Exploring the Best British Street Foods

When we think of street foods we often think of exotic foreign foods. But what about British street foods.

Britain is a nation rich in culinary heritage, and its street food scene is a testament to the country’s diverse tastes and traditions. 

From seaside stalls to bustling city markets, British street food offers an array of delicious treats that cater to every palate. Here are some of the most beloved British street foods you must try.

1. Fish and Chips

No list of British street food would be complete without the nation’s most iconic dish. Freshly battered fish, typically cod or haddock, served with crispy golden chips and a side of mushy peas, tartare sauce, or curry sauce. Best enjoyed wrapped in paper by the seaside, this classic meal is a British staple.

2. Cornish Pasty

Originating from Cornwall, the Cornish pasty is a hearty, hand-held pie filled with beef, potatoes, swede, and onion, all encased in a golden, flaky pastry. Once the food of miners, it is now a popular snack found at street markets and bakeries across the country.

3. Bacon Butty

A simple yet satisfying classic, the bacon butty consists of crispy rashers of bacon sandwiched between two slices of buttered bread, often accompanied by ketchup or brown sauce. It’s the ultimate comfort food and a firm favourite at market stalls and food trucks.

4. Scotch Egg

A Scotch egg is a hard- or soft-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried to perfection. Often enjoyed as a picnic snack or pub staple, it has also found its way onto many street food menus.

5. Jellied Eels

A traditional East End delicacy, jellied eels date back to the 18th century. These are chopped freshwater eels cooked in a spiced stock and left to set into a jelly. While not to everyone’s taste, they remain a cherished part of London’s food culture.

6. Pie and Mash

A beloved dish of London’s working class, pie and mash consists of a minced beef pie served with mashed potatoes and a generous helping of parsley liquor. Historically paired with jellied eels, this dish remains a must-try for those looking for a taste of old London.

7. Battered Sausage

Found in fish and chip shops and market stalls, battered sausage is a crispy, deep-fried delight. Often served with chips, it’s a satisfying and budget-friendly option for a quick bite.

8. Roast Meat Rolls

Whether it’s roast pork with apple sauce, beef with horseradish, or turkey with stuffing, roast meat rolls are a staple of British markets. These delicious sandwiches, often served in crusty rolls, bring the flavours of a Sunday roast to the streets.

9. Chips and Curry Sauce

A beloved takeaway choice, chips smothered in thick, savoury curry sauce is a favourite across the UK. This simple but delicious combination is especially popular after a night out.

10. Crumpets and Pikelets

While traditionally enjoyed at home, freshly griddled crumpets and pikelets have made their way into the street food scene. Served with butter, cheese, or sweet toppings, these fluffy delights are perfect for a quick snack.

Final Thoughts

British street food is a delightful blend of tradition and innovation, offering something for everyone. Whether you’re in the mood for a hearty pie, a comforting bacon butty, or the classic fish and chips, the UK’s bustling food markets and seaside stalls have got you covered. So next time you're exploring, be sure to grab a bite and savour the rich flavours of Britain’s best street food.

Grow Your Own Food with a Garden Composter

Image courtesy NoName_13 of Pixabay

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/