VAT’s the Problem: Why Hospitality is Campaigning for a 10% VAT Rate

Britain’s pubs, cafés, restaurants, hotels and other hospitality businesses are being urged to unite behind a campaign calling for the VAT rate on hospitality to be cut from 20% to 10%.

The VAT’s the Problem campaign, spearheaded by chef and publican Tom Kerridge, argues that reducing VAT could give struggling hospitality businesses some much-needed breathing space while helping to protect jobs and keep our high streets and communities vibrant.

And it is a campaign that we at That’s Food and Drink believe deserves serious consideration and support.

Why 10%?

The standard UK VAT rate is currently 20%, putting British hospitality at a considerable disadvantage compared with businesses in several European countries.

The campaign points out that hospitality VAT is 10% in France, Spain and Italy, while Germany applies a rate as low as 7%. Campaigners want the UK Government to recognise the particular pressures facing hospitality and introduce a permanent 10% rate.

This isn't simply about making life easier for large restaurant or hotel chains.

Independent cafés, family restaurants, pubs, takeaways and other hospitality businesses have been dealing with substantial increases in wages, energy, ingredients, insurance and numerous other operating costs.

When one of these businesses disappears, the effects can reach much further than its owners. Staff lose jobs, suppliers lose customers and communities lose places where people meet and socialise.

Hospitality matters

We sometimes forget just how important our local pubs, cafés and restaurants are.

A café can be somewhere an older person finds companionship. A pub might provide the meeting place for local clubs, charities and fundraising events. Restaurants, hotels and bars provide employment opportunities for young people taking their first steps into working life.

Hospitality also helps make town centres worth visiting.

The VAT’s the Problem campaign argues that reducing VAT would help more venues remain open, protect employment and potentially help businesses keep prices affordable for customers. The campaign says 100,000 hospitality jobs have already disappeared during the past two years.

More than 150,000 people have already backed the campaign

At the time of writing, the campaign website reports that over 150,000 people have signed its petition, although organisers ultimately hope to attract one million signatures.

The campaign also has backing from hospitality organisations including UKHospitality, the British Beer & Pub Association and the British Institute of Innkeeping.

Whether cutting VAT to 10% would ultimately result in lower prices for customers would, of course, depend upon individual businesses. Many operators might instead use the additional margin to absorb rising costs, retain staff, invest in their premises or simply remain viable.

But keeping a favourite pub, restaurant or café open is itself something worth considering.

If you agree that Britain's hospitality businesses deserve a fairer VAT settlement, you can find out more and add your name to the campaign petition at:

VAT’s the Problem – sign the petition!

What do you think? Should VAT for UK hospitality be reduced from 20% to 10%? Would it help save our pubs, cafés and restaurants? Let us know your views.

Britain’s Best Curry Chefs Compete for ARTA National Title

Some of Britain’s most talented curry chefs have put their skills to the test in the Asian Restaurant & Takeaway Awards (ARTA) 2026 National Chef of the Year Cook-Off Competition.

The live competition, held at Cambridge Regional College, brought together chefs representing 15 regions of the UK. Competitors were selected following more than 1,200 nominations for restaurants and takeaways nationwide.

Participating chefs were given an extensive choice of fresh ingredients, including king prawns, rack of lamb, chicken, sea bream, seasonal vegetables, pulses, herbs and spices.

This freedom allowed each chef to demonstrate their knowledge of ingredients, technical ability, adaptability and creativity while working under the pressure of a professional competition kitchen.

Judges assessed the chefs on hygiene, technique, creativity, use of ingredients, presentation, flavour, texture, appearance and aroma.

Fifteen regions represented

The competing restaurants and takeaways were:

Tikka Town, Birmingham – West Midlands

Two Chefs Indian Restaurant, Weston-super-Mare – South West

The Vine Indian Cuisine, Mosborough, Sheffield – North East

Ruhit’s Indian Cuisine, London – North London

Elaichi, Carmarthen – Wales

Spice Merchants, Southsea, Portsmouth – South Central

Spice Village Indian Restaurant, New Ash Green – Kent

Junoon, Helsby, Frodsham – North West

Gurkha Kitchen, Ellon – Scotland

New Anarkali Indian Restaurant & Takeaway, East Molesey – Surrey

Kusturi Indian Restaurant, Colchester – Essex

Bangla, Bangor – Northern Ireland

Aroma Lounge, Hatfield – Hertfordshire

Jomidar Mahal, Littleport, Cambridge – East Anglia

Spices of Paradise, Bedford – East Midlands

The judging panel included culinary educators, experienced restaurateurs and professional chefs from Cambridge Regional College and the wider hospitality industry.

Executive chef and ARTA judge Chad Rahman praised the unusually diverse selection of ingredients, saying it gave competitors the freedom to show how they combined flavours and adapted under pressure.

Graham Taylor, Assistant Head of Department and Commercial Lead at Cambridge Regional College, said there had been a noticeable improvement in food safety, core culinary skills and the fluidity with which chefs worked in the kitchen.

Students from Cambridge Regional College also joined the event, preparing and serving lobster for competitors and guests. Their involvement helped bring established industry professionals together with the next generation of culinary talent.

Dr Mohammed Munim, founder and chairman of ARTA, said Asian restaurants and takeaways had made an extraordinary contribution to British food culture, employment, entrepreneurship and communities.

Now in its seventh year, ARTA is widely deARTscribed as the “Oscars of the Curry Industry”. Its judging considers food and service quality, value for money, hygiene standards and customer feedback posted through Google and Tripadvisor.

The identity of the National Chef of the Year remains a closely guarded secret. The winner will be revealed at the ARTA Grand Finale and Gala Evening at the London Hilton on Park Lane on Monday, 12 October 2026.

Difficult Growing Season Could Cut UK Carrot Yields by Up to 30%. Warning

British carrot growers are warning of 'significantly reduced yields' following an exceptionally hot and dry growing season.

The British Carrot Growers Association (BCGA) estimates this season’s carrot yields could be between 15% and 30% below expectations. Some crops have been particularly badly affected in areas where irrigation water has been restricted or supplies have run out.

The problems began during heatwaves in May and June, when unusually high temperatures affected crops at the crucial germination stage. Newly germinated carrots were killed in some fields, leaving growers with little choice but to sow them again.

Re-drilling brings additional costs for seed, labour, machinery and fuel. Because the replacement crops were planted later than originally planned, they are also unlikely to reach their anticipated yields.

Further periods of extreme heat and prolonged dry weather increased the pressure. Growers have had to irrigate their fields more frequently than usual to protect both the size and quality of the crop. This has led to substantially higher bills for water, diesel, labour and equipment.

Rodger Hobson, Chair of the British Carrot Growers Association, described it as an extraordinarily difficult season for many producers.

He told That's Food and Drink: “We estimate carrot yields will be down by between 15% and 30%. The real concern is that growers have spent considerably more money producing considerably less crop.”

The challenges are not limited to carrots. Some British parsnip growers are reportedly expecting yields to be between 25% and 60% below forecasts, although the severity of the losses varies according to soil type and location.

The BCGA is calling for greater recognition from retailers and the wider supply chain of the exceptional costs faced by growers. British vegetable producers frequently operate on narrow margins, making it difficult for them to absorb the combined effects of reduced harvests and rising production expenses.

Although some farms and individual fields have performed better than others, the overall picture remains challenging.

The warning does not necessarily mean that carrots will disappear from supermarket shelves. However, it highlights the increasingly difficult conditions under which familiar British vegetables are being produced.

Carrots are an affordable and versatile staple in many households, used in everything from Sunday roasts and stews to soups, salads and cakes. Maintaining a sustainable domestic growing sector will require a fair balance between reasonable prices for shoppers and adequate returns for the farmers responsible for putting British produce on our tables.

britishgrowers.org

http://britishcarrots.co.uk

Food Banks Matter. And There Is No Shame in Asking for Help

Food banks perform a vital role in communities across the UK.

They provide emergency groceries and other essential items to individuals and families who might otherwise be forced to go without.

Yet some people still feel embarrassed about asking a food bank for help. They may worry that they will be judged or believe food banks are intended for somebody in circumstances more desperate than their own.

There should be no shame whatsoever in needing support. Food banks exist to help people through difficult periods, and those who use them come from every imaginable background.

Anyone Can Experience a Financial Crisis

The popular image of a food bank user does not reflect reality. Many people seeking help are employed, have worked throughout their adult lives or have previously been financially secure.

There are numerous reasons why an “ordinary” person or family might suddenly struggle to put food on the table. These include:

Redundancy, reduced working hours or the loss of overtime

A delay in receiving wages or benefit payments

Illness, disability or the need to care for a family member

An unexpected household repair or large bill

Rising rent, mortgage, energy or transport costs

Relationship breakdown, bereavement or leaving an abusive home

Having to replace an essential appliance

The additional cost of feeding children during school holidays

Becoming homeless or being placed in temporary accommodation

A fixed pension that no longer covers essential living costs

Self-employed work unexpectedly drying up

Debt repayments leaving too little money for food

Sometimes a family’s budget is so finely balanced that one unexpected expense, a broken pair of spectacles or an emergency dental treatment for example, is enough to cause a crisis. 

A broken washing machine, emergency journey, car repair or week away from work can leave somebody choosing between buying groceries, heating the home and paying the rent. The expression "heat or eat" is a genuine cause for concern for some people.

That is not a personal failure. It is a difficult situation in which practical help is needed.

Asking for Help Is a Sensible Step

Nobody should feel they must wait until the kitchen cupboards are completely empty before seeking support. Asking for help early may prevent a short-term problem from becoming a much more serious crisis.

Food bank volunteers understand that life can change quickly. Their purpose is to help, not to interrogate or judge the people who come through the door.

Different food banks have different arrangements. Some accept direct visits, while others use referrals from organisations such as Citizens Advice, schools, GPs, housing associations, community groups or local support services. Anyone unsure of what to do should contact their nearest food bank and ask how its system works.

Accepting a food parcel during a difficult week does not define a person. Nor does it mean they will always require assistance. It simply means that, at that moment, their community is helping them.

Supporting Your Local Food Bank

Food banks depend heavily upon the generosity of donors and volunteers. If you are in a position to help, contact your local food bank before shopping and ask which items are most urgently needed.

Commonly requested donations may include:

Tinned meat, fish, vegetables, fruit and soup

Pasta, rice and cooking sauces

Breakfast cereal and long-life milk

Tea, coffee and fruit squash

Biscuits and other small treats

Baby food, nappies and sanitary products

Soap, shampoo, toothpaste and toilet rolls

Pet food

Donations should be unopened, undamaged and within their use-by date. Food banks may already have plenty of certain products while running desperately short of others, so checking their current list can make every donation more useful.

Cash donations can be especially valuable because they allow food banks to purchase exactly what is required, cover operating expenses and respond quickly when stocks are low.

Giving Your Time

Volunteering is another important way to support a food bank. Volunteers may sort donations, check dates, pack parcels, collect food from supermarkets, drive deliveries, maintain stock records, welcome visitors or help with fundraising and publicity.

Not every role involves meeting food bank users directly, and opportunities may be available to suit different abilities, schedules and levels of mobility. Even a few hours occasionally could make a meaningful difference.

Food banks should not have to exist in a prosperous society, but while people are going hungry, their work remains essential. They represent communities at their most compassionate: neighbours helping neighbours through difficult days.

If you need a food bank, please use it without shame. If you can donate food, money or time, please consider doing so. Today you may be the person offering help; tomorrow, circumstances could mean that you are the one who needs it.

The married couple behind That's Food and Drink work with a local food bank and we are happy to be able to do so.

To find out about local food banks Google "food banks near my location" and check out these resources:

• Trussell food-bank finder – Enter a town, city or postcode to find nearby food banks and learn whether a voucher or referral is required.
• Independent Food Aid Network – A postcode-searchable directory of independent food-aid providers outside the Trussell network.
• Citizens Advice: Using a food bank – Explains how food banks work and how to obtain a referral. A local Citizens Advice adviser may be able to issue a food-bank voucher.
• Citizens Advice Wales – Food-bank and referral information specifically for people living in Wales.
• Advice NI Crisis Support – Northern Ireland residents can obtain advice about local food banks. Its advisers can also issue vouchers for participating food banks.
• ALISS – A Local Information System for Scotland – Search for “food bank” and enter a Scottish town or postcode to find nearby support services.
• GOV.UK local council cost-of-living support – Connects people with their council, which may offer emergency help with food and other essentials. Applicants do not necessarily need to be receiving benefits.
• FoodCycle meal finder – Not a food-bank service, but a useful directory of free community meals. Visitors can search by postcode and many meals require neither a voucher nor a referral.

Opening times, eligibility rules and referral arrangements vary. Whenever possible, telephone or email the food bank before travelling, especially when food is needed urgently.

Discover the Story of Palestinian Wine with Nabeeth’s New Online Shop

UK wine lovers can now explore the distinctive flavours and rich heritage of Palestinian winemaking from home, thanks to the launch of a new online shop from Nabeeth Wine & Spirits.

Founded by Palestinian chef and author Fadi Kattan and wine professional Anna Patrowicz, Nabeeth is a UK-based importer and distributor dedicated to giving Palestinian wines the recognition they deserve.

Its newly launched shop features a carefully curated selection from producers including Cremisan, Taybeh, Ashkar and Jascala. The collection offers British consumers an opportunity to discover wines influenced by Mediterranean climates, ancient agricultural landscapes and generations of winemaking knowledge.

Palestine’s relationship with wine stretches back thousands of years. Vines continue to flourish on historic terraces around Bethlehem, Hebron, Ramallah and areas further north, growing alongside olive and fig trees.

Today’s Palestinian winemakers are building upon that remarkable heritage while developing contemporary expressions of their land. Their wines include bottles made with familiar international varieties as well as indigenous grapes whose qualities and histories are only beginning to reach audiences outside Palestine.

For Fadi Kattan, whose culinary work has long helped tell the stories of Palestinian food and culture, wine provides another powerful connection to land, memory and place.

“Palestinian wine tells a story that deserves to be tasted,” he told That's Food and Drink.

“Behind every bottle are people, vineyards, landscapes and generations of knowledge. Nabeeth is about creating a space for those stories in the UK and allowing people to discover Palestine through what grows from its land.”

Nabeeth works directly with its producers, importing and distributing their wines while developing relationships with restaurants, sommeliers, independent retailers and members of the wider UK wine community. Its online shop now enables individual drinkers to explore the portfolio directly.

Anna Patrowicz, a WSET Diploma wine professional, believes modern consumers are increasingly eager to discover unfamiliar wine-producing regions and grape varieties.

“Palestinian wines can surprise people,” she explained to us. “They have their own character and sense of place, and part of our work at Nabeeth is giving people the opportunity to approach them first and foremost as wines.”

The shop’s launch is about more than introducing another range of bottles. It provides access to a vibrant, living wine culture and an opportunity to encounter Palestine through its vineyards, producers and remarkable wines.

The Nabeeth online shop is now open, with delivery available throughout the UK. Visit shop.nabeeth.co.uk to explore the collection.

Hangovers hurt, so drink carefully!

Could a Powerful El Niño Give the UK a Severe Winter in 2026–27?

After a summer of remarkable warmth, thoughts are inevitably beginning to turn towards winter. 

And this year there is a particularly interesting, and potentially significant, factor developing thousands of miles away in the Pacific Ocean.

El Niño is strengthening, and there are indications that the 2026–27 event could be exceptionally powerful.

NOAA's Climate Prediction Center currently says there is a greater than 90% chance of a very strong El Niño during the Northern Hemisphere autumn and winter of 2026–27.

Earlier this year, the Met Office was already highlighting the possibility of a major event. It said projections suggested the developing El Niño could potentially rank alongside some of the most significant events of recent decades, with its influence likely to be greatest between November and February.

So could this mean a severe British winter?

What exactly is El Niño?

El Niño occurs when waters across the central and eastern tropical Pacific become substantially warmer than normal. That may seem rather remote from Britain, but the resulting changes in tropical rainfall and atmospheric circulation can send ripples through weather systems around the world.

These changes can ultimately influence the jet stream and North Atlantic weather patterns, two things which have an enormous bearing on whether Britain experiences a mild, wet winter or a bitterly cold one.

However, there is an important warning here: El Niño does not automatically mean Britain is going to have a freezing winter.

The UK's weather is influenced by numerous competing atmospheric and oceanic factors, and the Met Office stresses that the European effects of El Niño are considerably less predictable than those experienced nearer the Pacific.

A winter of two halves?

There is nevertheless an intriguing historical pattern.

According to the Met Office, El Niño tends to increase the risk of a windy and mild beginning to the UK winter, followed by a colder end to winter.

That raises the possibility of December bringing relatively familiar Atlantic weather, low-pressure systems, rain, strong winds and generally mild temperatures, before the situation changes later in January and February.

A change in atmospheric circulation could encourage blocking high pressure to develop farther north. That can interfere with the normal procession of Atlantic weather systems and open the door for colder air to reach Britain from northern or eastern Europe.

And that is when the possibility of frost, ice and snow becomes considerably more interesting.

During the strong 2023–24 El Niño, for example, the Met Office noted that the phenomenon increased the likelihood of the second half of winter and early spring being colder and drier than the first half.

Could we see serious snow?

Possibly, but anyone currently predicting specific blizzards for January or February 2027 is getting far ahead of what meteorology can reliably tell us.

El Niño changes the probability of certain weather patterns. It doesn't determine what the weather will actually be over Birmingham, London, Glasgow or Shrewsbury on a particular January morning.

One particularly important factor will be the North Atlantic Oscillation (NAO).

A positive NAO generally encourages stronger westerly winds, bringing Britain relatively mild, wet and windy Atlantic weather. A negative NAO can weaken those westerlies and allow weather to arrive from the north or east instead – greatly increasing the potential for cold and snow.

Another factor to watch will be the stratospheric polar vortex. If winter produces a significant Sudden Stratospheric Warming (SSW), this can sometimes disrupt the jet stream and encourage prolonged blocking patterns favourable to cold weather in northern Europe.

Combine a strong El Niño, a favourable atmospheric blocking pattern and disruption to the polar vortex, and Britain's chances of experiencing a significant cold spell could increase considerably.

But those ingredients are certainly not guaranteed to come together.

Severe doesn't necessarily mean snowy

There's another important point. A severe winter isn't necessarily one dominated by snow.

If Atlantic systems remain in control, the greater problems could instead be repeated heavy rainfall, flooding and damaging winds.

The Met Office notes that positive NAO conditions strengthen Atlantic westerlies, increasing rainfall and the likelihood of windstorms.

We could therefore conceivably experience quite different hazards during different stages of the same winter: storms and flooding during an unsettled early winter followed by greater risks of frost, ice and snow later on.

One winter worth watching

At the beginning of September, it is far too soon to declare that Britain is heading towards another legendary winter.

What we can say is that something potentially significant is happening in the Pacific.

El Niño is strengthening, and NOAA currently believes a very strong event is overwhelmingly likely during autumn and winter. The Met Office has also previously warned that this developing event could be amongst the strongest of recent decades.

For Britain, that doesn't guarantee snowdrifts, frozen pipes or weeks of sub-zero temperatures.

But El Niño does tilt some of the climatic odds, particularly towards the possibility of a milder, windier start followed by an increased chance of colder conditions later in winter.

So perhaps don't rush out to buy a snow shovel just yet.

But neither would we put it too far towards the back of the shed.

Winter 2026–27 could prove to be a particularly interesting one.

And you might like to consider getting in a few tinned and dried foodstuffs, just in case. 

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Every Day is a Mini Beer Festival at Wetherspoon

Beer festivals are always something to look forward to. Wetherspoon traditionally holds two of them each year, giving customers the opportunity to sample an impressive collection of ales from breweries across Britain and further afield.

But here at That’s Food and Drink, we reckon there’s another way of looking at it.

Every day is effectively a mini beer festival at Wetherspoon.

Walk into almost any Wetherspoon pub and take a look along the bar. Alongside familiar favourites, you’ll usually find a changing selection of cask ales, craft beers, international lagers and, importantly, beers from breweries relatively close to the particular pub you happen to be visiting.

That local element can make visiting different Wetherspoon pubs particularly interesting for beer drinkers.

A pint you discover in Shropshire might not be waiting for you in Liverpool, Birmingham, Chester or Manchester. Conversely, visiting a Wetherspoon somewhere else in the country can introduce you to breweries and beers that you might never otherwise encounter.

It turns travelling around Britain into something of a beer exploration.

Then there are the international beers. Wetherspoon has long offered customers opportunities to try lagers, ales and other beer styles from beyond Britain alongside the traditional cask ales for which its pubs are well known.

Add the increasingly diverse craft beer scene into the equation and there can be a surprisingly large amount to explore.

Of course, the twice-yearly Wetherspoon beer festivals take things considerably further, bringing in additional beers and giving customers a particular reason to experiment. They remain highlights of the beer calendar.

However, you certainly don't have to wait for one.

There is another important ingredient in our unofficial "mini beer festival": food.

Unlike some beer festivals where finding something substantial to eat can become part of the adventure, Wetherspoon pubs have extensive food menus available for much of the day. That means you can sit down with a meal while deciding whether your next drink will be a traditional British bitter, a local cask ale, a craft beer or an international lager.

And, of course, nobody is suggesting you have to work your way through the entire bar!

Enjoying beer is about discovering something you like, drinking responsibly and appreciating the enormous variety now available to British pubgoers.

So, next time you're passing a Wetherspoon, have a look at what's actually on the pumps and in the fridges.

You might discover that you don't need to wait for the next official beer festival.

The mini beer festival is already under way.

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Tracklements Adds a Figgy Twist to Classic Wholegrain Mustard

Tracklements has unveiled a rich and fruity interpretation of one of Britain’s best-loved condiments with the launch of its new Special Edition Wholegrain Figgy Mustard.

Created with delicious, succulent figs, warming spices and the satisfying pop of traditional wholegrain mustard seeds, this tempting new arrival promises to become a useful addition to the winter store cupboard.

The natural sweetness of sticky figs softens the mustard’s familiar heat, while aromatic cloves, allspice peppercorns and cinnamon provide a gently warming seasonal character. The result is a versatile sweet-and-spicy condiment designed to complement everything from everyday lunches to festive celebrations.

Tracklements Special Edition Wholegrain Figgy Mustard should be particularly welcome during Christmas, when cold meats, cheeses and leftovers are plentiful. It can be served with glazed ham, added to a festive cheeseboard or spooned alongside pork pies, sausage rolls, Scotch eggs and pâté.

It also sounds like an excellent addition to a Boxing Day sandwich. A generous layer could bring new life to turkey, stuffing and cranberry sauce, while its fruity warmth would work equally well with cold ham or roast pork.

For something especially comforting, the mustard can be served with bubbling baked Camembert and crusty bread. It can also be added to toasted cheese sandwiches or a croque monsieur, where the figs and spices will complement the melted cheese.

Home cooks could stir a spoonful into gravy or pan juices to add depth and gentle warmth. It can be mixed into vinaigrettes for winter salads featuring roasted squash, beetroot or goat’s cheese, served with roasted vegetables or dolloped onto breakfast sausages.

And, of course, it is an ideal partner for that wonderfully British leftover favourite, bubble and squeak.

The new mustard is both vegan and gluten-free, making it suitable for a wide range of customers and seasonal gatherings.

Tracklements has been producing condiments since 1970, when William Tullberg made what the company describes as Britain’s first wholegrain mustard. Today, its Wiltshire-made range includes seven mustard varieties and more than 40 award-winning chutneys, relishes and sauces.

The B Corp-accredited business continues to use traditional recipes and high-quality ingredients sourced locally wherever possible. Its environmental measures include recyclable packaging, an on-site water treatment facility, more than 10,000 square feet of solar panels and renewable electricity.

Tracklements Special Edition Wholegrain Figgy Mustard costs £3.95 for a 190g jar. It is available from fine-food delicatessens and farm shops nationwide, as well as from the Tracklements website, https://www.tracklements.co.uk