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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

Roast in Peace? Britain's Dinner Table Shuns Traditional Dishes in Favour of Global Flavour as Pasta, Curries and Noodles Transform the British Dinner Table

Traditional British favourites are increasingly sharing space with dishes inspired by cuisines from around the world, according to new research into the nation’s changing eating habits.

A nationally representative survey of 2,000 UK adults, commissioned by recipe-kit brand SimplyCook, found that roast dinners, fish and chips, shepherd’s pie and cottage pie were among the meals people most commonly ate while growing up.

Over half of respondents (52%) remembered roast dinners being a regular childhood meal, followed by fish and chips at 41%. Both shepherd’s pie and cottage pie were mentioned by 34%.

Today, however, pasta has become the most commonly eaten meal among those surveyed, with 43% expecting to have it during the coming week. Curry was selected by 27% and stir-fry by 23%.

Meanwhile, only 25% expected to eat a roast dinner, while shepherd’s pie had fallen to 14% and cottage pie to 17%.

Pasta has experienced the greatest rise, increasing from 29% of childhood diets to 43% today. Its popularity reflects the demand for convenient, comforting meals that can be adapted to suit different ingredients and tastes.

The research also revealed some differences between men and women. Almost half of women surveyed expected to eat pasta during the week, compared with 36% of men. Women were also more likely to choose stir-fries, while men remained slightly more inclined towards fish and chips and cottage pie.

The most striking generational changes were found among people aged between 18 and 24. Ramen and Korean noodles are now more likely to appear on their weekly menus than either cottage pie or shepherd’s pie. One in five Gen Z adults also expected to eat burritos or tacos.

Britain’s enthusiasm for international flavours is partly being driven by the popularity of “fakeaways”, homemade versions of favourite takeaway meals. Pizza topped the list, followed by burgers, Italian dishes and Chinese food. One in five households regularly recreates Indian dishes at home.

However, some cooks remain uncertain about unfamiliar ingredients. Almost one-third avoid gochujang because they do not know how to use it, while 29% say the same about kimchi. More than a third admit buying herbs or spices for a single recipe and then leaving them unused.

Vicki Christie, a spokesperson for SimplyCook, said the definition of comfort food had evolved, with pasta, curries, noodles and tacos now sitting alongside the traditional roast dinner.

The survey was conducted between 16 and 20 July 2026.

www.simplycook.com

Five Mistakes That Could Make Electrolyte Drinks Less Useful

Electrolyte drinks have become a familiar sight in gyms, travel bags and summer picnic boxes. 

Although they can be useful after heavy sweating or prolonged exercise, many of us may be reaching for them when ordinary water and a balanced diet would be perfectly adequate.

True Citrus, which produces crystallised citrus and drink mixes, says the key is matching the drink to the situation rather than assuming every warm day requires extra sodium, sugar or supplements.

Here are five common mistakes to avoid.

1. Using them for every summer outing

A short walk, the school run or a quick trip to the shops will not usually require a specialist hydration product. For most healthy adults undertaking light activity, water and normal meals should be sufficient.

Electrolyte drinks may be more relevant during endurance exercise, strenuous outdoor work, prolonged heat exposure or periods of illness.

2. Forgetting to check the sugar

Some electrolyte drinks contain considerable amounts of added sugar. This may be useful during demanding endurance activities, but it is not necessarily required for everyday hydration.

Check the serving size, sugar content and number of servings in each bottle or sachet. A drink consumed repeatedly because it tastes pleasant could end up functioning more like a sugary soft drink than a targeted hydration product.

3. Assuming more sodium is better

Sodium plays an important part in maintaining fluid balance, but consuming more is not automatically beneficial.

This is especially important for people who have been advised to manage their sodium intake, blood pressure, kidney health or fluid levels. They should follow professional medical advice rather than treating general hydration marketing as personalised guidance.

4. Waiting until you are already thirsty

One electrolyte drink cannot compensate for repeatedly forgetting to drink water. Going for hours on coffee alone before reaching for a specialist product does not address the underlying problem.

Try drinking water before leaving home, keeping a bottle visible while working and refilling it before travelling.

5. Overcomplicating the problem

Sometimes people drink too little simply because they find plain water unappealing. If taste is the problem, adding a lower-sugar flavouring or a slice of fresh fruit could encourage steadier drinking without introducing supplements that may not be needed.

Heidi Carney, Executive Vice President at True Citrus, explained: “Electrolytes have a place, but they are not something everyone needs in every drink.”

The central message is straightforward: consider the weather, duration and intensity of your activity, how heavily you are sweating and your personal health needs. Electrolyte drinks are not inherently good or bad—but they are most useful when chosen for the right reason.

That's Food and Drink would like to thank True Citrus for their help with this post.

https://www.truecitrus.com

Rained Off? Bring the August Bank Holiday Party Indoors!

It’s August Bank Holiday Monday. You’ve planned the barbecue, bought the burgers, chilled the drinks and perhaps even optimistically put the garden furniture out.

And then you look through the window.

Rain. And more rain.

Fortunately, a wet Bank Holiday doesn’t have to mean abandoning the celebrations. With a little improvisation, you can turn a rained-off barbecue or picnic into a surprisingly good party at home.

Bring the barbecue indoors – but not literally!

First things first: never bring a barbecue indoors, into a conservatory, garage or other enclosed space. Apart from the obvious fire risk, burning charcoal can produce deadly carbon monoxide.

Instead, bring the food indoors.

Burgers, sausages, chicken, kebabs and vegetable skewers can usually be cooked perfectly well in the oven, under the grill or in an air fryer. You might miss the smoky aroma of the barbecue, but you certainly don’t have to miss the feast. (Though you can get smokey dressings, etc)

Put everything out buffet-style and let everybody help themselves.

Create an indoor picnic

If your planned picnic has been washed out, why not have it on the living-room floor?

Spread out a picnic blanket and bring out the sandwiches, sausage rolls, pork pies, crisps, Scotch eggs, salads, cheeses, fruit and whatever else was destined for the picnic basket.

Children in particular may find an indoor picnic far more entertaining than simply sitting around the dining table.

Don't forget the drinks

If you've already stocked the fridge for the Bank Holiday, you're halfway towards having a party.

Beer, cider, wine and cocktails can sit alongside alcohol-free beers, mocktails, fruit juices and soft drinks. A large jug of homemade lemonade or fruit punch can make an inexpensive centrepiece.

You could even turn the afternoon into a tasting session. Pick several different craft beers, alcohol-free drinks, cheeses, crisps or chocolates and ask everyone to award them marks out of ten.

There may be arguments. That's part of the entertainment.

Put together a Bank Holiday buffet

The great thing about a buffet is that it doesn't need to be complicated.

Use what you've already bought and add anything useful lurking in the fridge or cupboards. Bread, crackers, dips, pickles, chutneys, cold meats and leftover vegetables can quickly transform a few planned barbecue dishes into an impressive spread.

And don't worry about everything matching. A good British Bank Holiday buffet has always been a slightly chaotic affair.

Add some entertainment

Once everybody has eaten, bring out the board games, cards or a quiz. Put together a playlist, try some karaoke or give everyone the job of choosing one favourite song.

If the weather eventually improves, you can always migrate back into the garden.

And if it doesn't?

Stay indoors, open another packet of crisps and enjoy yourselves anyway.

Because while we can't control the British Bank Holiday weather, we certainly don't have to let it cancel the party.

Happy August Bank Holiday from That's Food and Drink!

We just checked the weather forecast, looks like plan B it is!

Scotland’s Food and Drink Sector Needs Urgent Tax Reform, Top Accountancy Firm Warns

Scotland’s food and drink industry could face critical challenges unless urgent action is taken to reform taxation and regulation, according to leading Scottish accountancy firm Henderson Loggie.

The sector has demonstrated considerable resilience in recent years, supported by growth among independently owned producers, retailers, restaurants, pubs and other hospitality businesses. 

Scotland Food & Drink says the country now has around 17,000 food and drink businesses, with the industry generating a record annual turnover of approximately £19 billion.

However, business owners continue to face rising employment costs, high energy prices, inflation, recruitment difficulties and increasingly complex regulations.

Although demand remains strong in some areas, Savills recorded 38 hospitality openings in Glasgow city centre during 2025, profitability is under severe pressure. Operating margins for some hospitality businesses are now thought to be as low as three per cent, making investment and expansion increasingly difficult.

Matthew McDermott, (PICTURED) Henderson Loggie’s Head of Food and Drink in Scotland, told That's Food and Drink that the company is calling for long-term action, including a review of the increase in employers’ National Insurance contributions and a permanent reduction in VAT for hospitality businesses.

The firm points out hospitality operators in several European countries already benefit from reduced VAT rates. 

Restaurants and catering businesses pay nine per cent in Ireland, seven per cent in Germany and generally around ten per cent in France, Italy and Spain. Comparable UK businesses are commonly required to charge the standard 20 per cent rate.

Prime Minister Andy Burnham recently announced an additional 20 per cent reduction in business rates for eligible pubs, social clubs and live music venues in England from April 2027. However, business rates are devolved, so the measure does not automatically apply in Scotland. Scottish hospitality businesses already receive certain forms of non-domestic rates relief, but uncertainty remains over future support.

McDermott warned against assuming the industry’s recent growth means that businesses can continue absorbing additional costs.

He told us: “Producers and exporters are continuously faced with increased regulatory burdens and spiralling cost pressures,” he said. “For the hospitality sector, the pressures are largely home-grown, with increasing costs and regulatory burdens chipping away at already slim profits.”

He added Scotland’s food and drink businesses have continued to innovate, invest and create employment during extremely difficult trading conditions.

Food and drink is central to Scotland’s economy, tourism industry and international reputation. It also plays an important part in sustaining local communities and struggling high streets.

Henderson Loggie believes the time has come for politicians to move beyond promises and introduce practical, lasting policies that give producers, exporters and hospitality operators the confidence to invest in their futures.

Henderson Loggie is an independent, owner-managed Scottish accountancy firm employing almost 200 partners and staff.

What, exactly, DO the fittest over-70s actually eat? We'll tell you

In the chase to slow down aging, 3 in 4 Americans now buy supplements, peptides and longevity plans, in a market worth $31bn.

To find what actually works with minimum investment, Maria AbiHanna, CEO and nutritionist at Food Label Maker, went through the published routines, diets and recipes of the fittest over-70s public figures in fitness, who all started the health journey in their 50s or later.

Here are the four diet tricks that pay off at 70, and the cases analyzed behind them:

This Almond-Butter Banana Dessert Slows 2 Kinds of Aging

Almond butter has 9g of fat and 89mg of magnesium, which lowers the blood pressure that stiffens your arteries with age. Add a banana and it gives you 420mg of potassium without the sugar spike, so the combination lowers your blood pressure and sugar at once, the two things that age you fastest.

Case Analyzed: Tom Rauscher started powerlifting in his late 70s, and deadlifts twice his bodyweight at 79. He eats exactly this combo after every lunch.

Eating 10 Egg Whites Before 1PM Builds Long-Lasting Muscle 

Egg whites have 36g of protein and 0 fat per 10, which protects the muscle you start losing at 30 for just 170 calories. Eat them at breakfast rather than dinner and the same protein can help build 25% more muscles as you age. 

Case Analyzed: Ernestine Shepherd never trained until 56. At 90 she was a Guinness record bodybuilder, and eats 10 egg whites before her 10-mile run at 3am.

Making Biohackers Favorite Nutty Pudding for Healthy Heart 

Macadamias, walnuts, chia, flaxseed, cocoa and berries are 6 of the 13 ingredients in the viral biohacker's Nutty Pudding, with 43g of nuts a bowl. That is roughly the amount that dropped cholesterol in a 5-week trial, making it a top snack choice for healthy aging. 

Case Analyzed: Bryan Johnson, a biohacker with 3M followers, spends a reported $2m a year trying to reverse his age, eating this mix every day.

Having Porridge Every Morning Lowers Your “Inflammatory Age” 

Oats have 13g of protein and 4g of beta-glucan per 100g, which lowers the inflammation that ages your body. Eat 3g of that fibre a day and your inflammatory age can drop in 2 weeks, according to some studies.

Case Analyzed: Mike Fremont at 104 still runs 5 mile routes, holds world records set at 88 and 90, and chooses oats as breakfast  every morning.

Commenting on the findings, Maria AbiHanna from Food Label Maker told That's Food and Drink: "None of this is a prescription. These 4 contradict each other. Fremont eats no meat at all, Ernestine eats chicken and 10 egg whites, Rauscher has a deli sandwich and chocolate most nights.  What they share is that each one learned what the science says, tried it, and paid attention to what their own body did with it. Then they did that every day for 20 years. Every food here has a downside for someone, so get your bloods read before you copy any of it."

To learn more about Food Label Maker please visit them at https://foodlabelmaker.com

What is Food Label Maker? It's Your All-in-One Nutrition Labeling Software for the UK.

Automatically generate nutrition tables, ingredient lists, allergens, and traffic light labels that meet UK FSA rules. Simple, accurate, reliable.

That's Food and Drink would like to thank Food Label Maker for their help with this feature.

Siren Craft Brew invites Cheltenham community to back its new bar

Siren Craft Brew is preparing to open a new Cheltenham bar this September, and local people are being invited to help shape the venue while receiving generous rewards in return.

The independent Berkshire-based brewery is taking over the former BrewDog premises in Cheltenham’s Brewery Quarter. 

The new bar will offer over 30 lines of brewery-fresh beer and cask ale, alongside wines, cocktails, alcohol-free drinks and what Siren promises will be a "seriously good" food menu.

To support the opening, Siren has launched a four-week Crowdfunder campaign. Contributions start at £50, with supporters receiving 150% of their pledge as credit to spend at the Cheltenham bar or through Siren’s online shop. Further rewards include limited-edition merchandise and invitations to exclusive events.

Community involvement has played an important part in Siren’s development. Around 1,500 people invested in the brewery through an equity crowdfunding campaign in 2018. A later campaign for its Reading town-centre venue, Siren RG1, attracted 1,777 supporters and generated over £400,000 in boosted bar credit.

The Cheltenham venue stands on a site with more than 230 years of brewing history. Its redesigned interior will include areas for casual drinks, quieter conversations and private bookings, helping it appeal to beer enthusiasts and those who prefer other drinks.

Two large Siren murals, created by an artist local to Cheltenham, will help give the bar its own identity. There will also be a permanent space acknowledging those who backed the campaign.

Danny Wratten-Sanchez, Siren’s Hospitality Area Manager, said the Crowdfunder would enable the company to “go the extra mile” with the venue and create something distinctive for Cheltenham.

“There’s a buzz already before we’ve launched the Crowdfunder, which is really exciting,” he told That's Food and drink. 

“It will be one of the biggest openings of an independent venue in the area in years.”

Founded 13 years ago, Siren has grown from a small industrial-estate brewery into a company employing more than 80 people. During 2026, it expects to brew the equivalent of almost four million pints.

The new opening will place Siren within Cheltenham’s growing independent beer scene, which already includes local brewery DEYA. It should also bring fresh variety to the Brewery Quarter’s hospitality offering.

The Cheltenham bar is expected to open in September, subject to building work and launch arrangements. The Crowdfunder will remain open for four weeks, with no extension currently planned.

https://www.crowdfunder.co.uk/p/siren-craft-brew-cheltenham