Food and drink news for the discerning consumer
Sunday, 1 March 2026
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British Pie Week: A Proper Celebration of One of Britain’s Greatest Dishes
British Pie Week, held in early March, 2nd to 8th March this year, is a chance to celebrate everything from hearty pub classics to sweet nursery favourites.
Whether you prefer flaky pastry, shortcrust, suet or mashed potato topping, this is the week to indulge without apology.
Why British Pie Week Matters
Pies are woven into the fabric of British food culture. From bustling market towns to high-end restaurants, they represent tradition, thrift and creativity. They’re also brilliantly adaptable – a way of using seasonal ingredients, leftovers and regional produce in one satisfying dish.
In a time when food trends change weekly, pies remain reassuringly constant. They’re nostalgic, but never outdated.
The Classics We All Know and Love
Steak and Ale Pie
A proper pub staple. Slow-cooked beef, rich gravy and a good splash of ale, sealed beneath golden pastry. Served with chips or creamy mash and a ladle of extra gravy, it’s hard to beat on a chilly evening.
Melton Mowbray Pork Pie
The famous Melton Mowbray pork pie is a true icon. Traditionally hand-raised with hot water crust pastry and filled with seasoned pork, it’s enjoyed cold and often paired with mustard or pickle. It even holds Protected Geographical Indication status, which tells you just how seriously we take it.
Chicken and Mushroom Pie
Creamy, comforting and family-friendly. This one bridges the gap between pub menu and Sunday supper. Add a touch of thyme or a spoonful of mustard to lift the filling.
Shepherd’s Pie and Cottage Pie
Technically topped with mashed potato rather than pastry, but firmly in the British pie family. Lamb makes it Shepherd’s; beef makes it Cottage. Both are perfect examples of simple ingredients turned into something deeply satisfying.
Sweet British Favourites
Apple Pie
Nothing beats warm apple pie with custard. Sharp cooking apples, cinnamon and buttery pastry – simple and brilliant.
Bakewell Tart
Hailing from Derbyshire, this almond-rich beauty proves that British baking can be as elegant as it is comforting.
Banoffee Pie
A more modern classic, but a national favourite all the same. Banana, caramel and cream – indulgent in the best way.
Regional Pie Pride
Every region has its own take. From Cornish pasties in the South West to savoury game pies in rural counties, British Pie Week is a brilliant excuse to explore local specialities. Independent butchers and bakeries often showcase their best creations during the week, so it’s worth checking what’s happening near you.
If you run a catering business, British Pie Week offers fantastic seasonal content opportunities:
Pie recipe round-ups
“Best pies in your county” features
Pie-and-ale pairing guides
Behind-the-scenes with local bakers
How to Celebrate at Home
You don’t need to be a pastry expert to join in. Here are a few easy ideas:
Host a pie night with friends, savoury main, sweet dessert.
Try making hot water crust pastry from scratch.
Support a local butcher or bakery.
Experiment with modern twists (think curry pie, vegan lentil pie, or pulled pork with cider gravy).
The Joy of the Pie
At its heart, British Pie Week is about comfort, community and a shared love of good food. A pie is generous. It’s meant to be cut into and shared. It’s something you gather around.
In a world of fleeting food fads, that feels rather wonderful.
So whether you’re tucking into steak and ale, slicing into a pork pie, or spooning custard over apple pie, raise a fork to one of Britain’s greatest culinary achievements.
Happy British Pie Week!
Friday, 27 February 2026
Celebrating Mother’s Day: A Time to Say Thank You
It’s not about grand gestures or expensive gifts (although they’re lovely too); it’s about pausing, reflecting and showing appreciation for the women who have shaped our lives.
In the UK, Mother’s Day is celebrated as Mothering Sunday, traditionally falling on the fourth Sunday of Lent. In 2026, that lands on 15th March.
While its roots are religious, when people would return to their “mother church,” today it’s a broader celebration of mums, stepmums, grandmothers, guardians and mother figures of every kind.
Why Mother’s Day Still Matters
Life moves quickly. Work, school, responsibilities and screens can crowd out the simple act of saying, “Thank you.” Mother’s Day creates space for that.
It’s a chance to acknowledge:
The invisible emotional labour
The packed lunches and late-night chats
The taxi service to clubs and appointments
The steady support during difficult moments
For many, it’s also a day of remembrance, honouring mums who are no longer with us. Lighting a candle, visiting a favourite place, or cooking a cherished family recipe can make the day meaningful in a different way.
Thoughtful Ways to Celebrate
Mother’s Day doesn’t need to be extravagant to be memorable. Often, the simplest ideas carry the most impact.
Breakfast in bed
A classic for a reason. Fresh tea or coffee, warm toast, perhaps croissants or a favourite pastry, it’s about the effort.
A handwritten letter
In a digital age, handwritten words feel personal and lasting. Share a memory. Say what you admire. Be specific.
Time together
A spring walk, afternoon tea, or a Sunday roast at home. Presence matters more than presents.
Small, meaningful gifts
Flowers, a book she’s mentioned, a favourite box of chocolates, or something handmade. Personal touches win every time.
For Those Who Find the Day Difficult
It’s important to recognise that Mother’s Day can be complicated. For those who have lost their mum, are estranged, or long to become a parent, the day can bring mixed emotions.
If that’s you, permission to opt out is perfectly valid. Self-care, supportive friends, or simply treating it as a quiet Sunday can be the healthiest choice.
Mother’s Day isn’t about perfection. It’s about gratitude.
Whether you’re planning a full family gathering, a meal at a restaurant, sending flowers through the post, or simply picking up the phone for a heartfelt conversation, the goal is the same: connection.
And sometimes, the most powerful words are also the simplest:
“Thank you for everything.”
Tuesday, 24 February 2026
The Rise of Micropubs in the UK: How Small Is the New Big in British Drinking Culture
What started as a grassroots movement has grown into a nationwide phenomenon that’s reshaping how Britain enjoys beer, community and conversation.
From cosy corners in historic market towns to stylish conversions in urban neighbourhoods, micropubs have become social hubs that celebrate quality over quantity, character over crowds, and authenticity over spectacle.
But what exactly are micropubs, why are they thriving, and what does this mean for the future of British pubs?
What Is a Micropub?
At its core, a micropub is a small, single-room venue focused on serving high-quality, often local, ales, ciders and craft beers — with minimal bells and whistles. Unlike traditional pubs, micropubs do not rely on loud music, extensive food menus or televised sport screens. The emphasis is simple:
Great beer
Friendly conversation
A welcoming, relaxed atmosphere
The Micropub Association, the unofficial champion of the movement, defines a micropub as a place that “is small, focuses on cask ale, encourages conversation and does not have electronic entertainment (such as TVs or gaming machines).”
A Brief History: From Dereham to Nationwide Trend
The first recognised micropub was The Butcher’s Arms in Dereham, Norfolk, opened by pub enthusiast Martyn Hillier in 2005.
His aim was modest: to create a friendly space where people could enjoy real ale and chat with friends old and new. Little did anyone know that this humble concept would spark a hospitality movement.
Within a few years, others followed suit. Micropubs began opening across the UK, each with its own personality but sharing the same ethos, simplicity, community and craftsmanship.
Why Micropubs Are Flourishing
The popularity of micropubs didn’t happen by accident. Several cultural, economic and social factors have fuelled their rise:
1. A Shift Toward Quality and Craft
Brits are drinking differently from previous generations. Craft beer, artisanal products and local producers are increasingly prized over mass-market options.
Micropubs have tapped into this appetite for quality, offering carefully selected beers, often from regional breweries that might otherwise lack a platform.
2. Community and Connection
Micropubs are inherently social places. Without distractions like TVs or loud sound systems, conversation becomes the main entertainment. For many regulars, their local micropub is more than a place to drink, it’s a second living room, a place to meet neighbours and build friendships.
3. Supporting Local Economies
With many micropubs sourcing beer from independent breweries and suppliers, they’re helping to keep money in local economies. Meanwhile, pub owners themselves are often local entrepreneurs, reinvesting in their communities.
4. Affordable and Sustainable Hospitality
Opening a traditional pub can be prohibitively expensive. Micropubs, by contrast, often operate in smaller premises with lower overheads. This makes them financially sustainable for independent owners and creates opportunities in towns and villages that have lost their traditional pubs.
Micropubs and Pub Culture: The Bigger Picture
The rise of micropubs comes at a time when many traditional pubs have struggled. Changing drinking habits, rising costs and the impact of the pandemic have challenged the viability of larger pubs. Micropubs, with their low-cost model and community focus, have helped fill that gap.
Importantly, they’ve also encouraged new audiences to engage with beer culture, from curious tourists exploring local brews to younger drinkers keen to sample craft ales in a relaxed setting.
Examples of British Micropubs Worth Knowing
Across England, Scotland, Wales and Northern Ireland, micropubs have taken root in both rural and urban settings. A few notable examples include:
The Butcher’s Arms (Dereham) — Where it all began
The Rake (Borough Market, London) — Tiny but world-renowned
The Camel & Artichoke (Coleford, Gloucestershire) — Celebrated community hub
The Potting Shed (Cardiff) — Craft beer destination in the Welsh capital
What the Future Holds
Will micropubs continue to grow? The signs are promising:
Consumer demand for quality and local products isn’t slowing
Entrepreneurs are inspired by the low-barrier model
Communities are eager for welcoming social spaces
Micropubs aren’t just a trend, they represent a return to what made British pub culture special in the first place: a warm welcome, honest drinks and lively conversation.
Cheers to the Little Pub That Could
In a world of crowded venues and digital distractions, micropubs offer something refreshingly human: a place to slow down, savour a well-kept pint and connect with the people around you. Whether you’re a beer aficionado or simply someone who loves a good chat, the micropub movement is one of the most compelling stories in modern British hospitality.
So next time you’re exploring a new town, or even your own, why not stop in at a local micropub? You might just discover your new favourite pint, and perhaps a few new friends.
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Ikoyi co-founders set to launch Magma Concepts
The first product, Magma Hot Sauce, will launch on Saturday, 28th March.
Developed over a two-year period, Magma Hot Sauce has been created to carry Ikoyi’s influence beyond the restaurant, delivering a condiment that reflects the signature bold heat found in many of its dishes, with undernotes of citrus and a deep umami-rich finish.
Adapted for everyday use and perfect for the home kitchen, Ikoyi’s Magma Hot Sauce is made from lacto-fermented chillies, citrus and a precise blend of two rare varieties of peppercorns: the ‘white-hot’ heat of White Penja from Cameroon and the ‘sweet-hot’ warmth of Red Kampot from Cambodia.
Endlessly versatile, Magma Hot Sauce delivers a touch of affordable luxury and can be added directly to eggs, fried rice, or pizza, used to elevate mayonnaise or dipping sauces, marinades for meat or fish, and even added to cocktails or homemade infusions.
To celebrate the launch, Ikoyi will host a tasting for guests on Saturday, March 28th, in timed slots from 14.00 to 20.15. Guests will enjoy a fried chicken dish with rice or a vegetarian alternative, along with a cocktail, beer, or a non-alcoholic beverage, and of course, Magma Hot Sauce. Attendees will also take home a bottle of Magma Hot Sauce and an exclusive Magma tote bag. T-shirts will be available to purchase at an additional cost.
Tickets will be priced at £50 and released on 25th February.
Ikoyi’s Magma Hot Sauce (£10) will be available to purchase from Saturday 28th March on Magma’s website: www.magmaconcepts.co
Robin Gill turns up the heat with a bold twist on the Spice Bag
Strong Roots is bringing the party to your plate by teaming up with chef Robin Gill to turn up the heat on the iconic Irish
Spice Bag, with a seriously spicy twist across three brand-new recipes.
Packed with big, bold flavours, exciting vegetable combinations and crave-worthy crunch, the collab celebrates the very best of Irish comfort food with a cult dish now taking the UK food scene by storm.
Robin has put his own spin on the late-night takeaway classic, layering craveable textures, with punchy spices and playful twists, all made with real, simple ingredients, the trio of recipes includes:
The Sweet & Spicy
Teamed with crispy fried tofu, garlic-infused red, green and yellow peppers, onions and crispy garlic, then generously coated in fragrant Chinese spices. And finally smothered in a rich, indulgent curry sauce made from slow-cooked white onions, garlic, curry powder, vegetable stock, butter, lime zest and a squeeze of fresh lime. This Spice Bag hits that irresistible sweet-meets-heat spot. One bite and you’ll be hooked.
The Fiery Punch
Not for the faint hearted, this packs the spiciest punch this St Patrick’s Day. Fiery heat, deep umami flavour and a subtle sweetness from the Strong Roots Sweet Potato Fries. Loaded with crispy tofu, garlic-infused peppers, green beans, onions and finished with Chinese spices, and a fiery fermented black bean rayu sauce and punchy pickled chillies. Served with lashings of curry sauce for even more sauciness and spice.
The Classic Kick
A nostalgic and familiar nod to the original chipper takeaway. Golden Strong Roots Crispy Skinny Fries, are tossed with garlic infused red, green and yellow peppers, onions and warming spices, lots of sliced crispy garlic and crispy soy-soaked fried tofu. And, finally drenched in Robin’s indulgent curry sauce, it’s familiar, nostalgic and totally addictive.
A One-Night-Only Spice Bag Happy Hour
Strong Roots and Robin are bringing the flavour, the fun and the perfect excuse to celebrate the run up to St Patrick’s Day at an exclusive Strong Roots Spice
Bag Happy Hour on 12th March at Robin's restaurant, Bar Brasso and you are invited! Guests will enjoy free-flowing Spice Bags, each perfectly paired with an Irish-themed cocktail or stout, plus Irish music and more!
FREE tickets are available on a first-come, first-served basis via Eventbrite https://www.eventbrite.com/e/strong-roots-spice-bag-happy-hour-tickets-1982189165152?aff=oddtdtcreator
Can’t make it? The recipes will be available online at www.strongroots.com so you can recreate the ultimate ‘fakeaway’ night in at home.
Robin Gill, Chef and Restaurateur told That's Food and Drink: “I grew up eating Spice Bags in Ireland, so this was a really special nostalgic one for me. We’ve taken the classic recipe and seriously turned up the flavour and textures.
"These dishes are big, bold and spicy! Strong Roots Sweet Potato Fries bring a whole new energy, they are sweet, crispy and perfect with spice. Get stuck in and make them at home or come celebrate with us at our Spice Bag Happy Hour!”
Charlotte Turton the Managing Director, Strong Roots, said: “Spice Bags are one of Ireland’s most iconic dishes and rapidly growing in popularity across the UK. Partnering with Robin is the perfect way to celebrate this St Patrick’s Day.
"He shares our Irish roots, our love of flavour, and our belief that food should be real and exciting. As a B Corp, we care about making food that’s good for you and good for the planet, so it’s a great time to celebrate our Strong Roots Sweet Potato Fries, made from real vegetables, packed with goodness, a source of fibre and low in fat.
Crowned the UK’s No.1 selling sweet potato fries1, it’s no wonder Strong Roots Sweet Potato Fries are a firm favourite in households across the UK and Ireland. Made with real ingredients, a crispy texture, and a natural source of fibre (4.1g per 100g), low in saturated fat, gluten-free, only 154 calories per portion and ready in just 10 minutes in the your air fryer.
Robin Gill x Strong Roots Spice Bag Happy Hour
12th March 2026
Bar Brasso, 3 Viaduct Gardens, Vauxhall, SW11 7AY
6.30pm - 9.30pm
Limited tickets are available at Eventbrite https://www.eventbrite.com/e/strong-roots-spice-bag-happy-hour-tickets-1982189165152?aff=oddtdtcreator
Celebrating St Patrick’s Day with Suitable Food and Drink
Whether you have Irish roots or simply enjoy the atmosphere, it’s the perfect excuse to gather friends, put on something green and enjoy hearty food with a good drink in hand.
Here’s how to mark the occasion properly, with flavour, warmth and a touch of Irish charm.
Traditional Irish Dishes to Serve
1. Irish Stew
A proper Irish stew is simple, comforting and deeply satisfying. Traditionally made with lamb, potatoes, onions and carrots, it’s slow-cooked until tender and rich.
For a modern twist, you could:
Add pearl barley for extra texture
Use beef if lamb isn’t your preference
Finish with fresh parsley and cracked black pepper
Serve with warm soda bread to mop up every last drop.
2. Soda Bread
Quick to make and wonderfully rustic, soda bread doesn’t require yeast. The distinctive cross cut into the top is said to “let the fairies out” — or more practically, help it bake evenly.
Serve it:
With salted butter
Alongside soups and stews
Toasted the next morning with marmalade
3. Colcannon
Creamy mashed potatoes mixed with cabbage or kale and spring onions, finished with a generous knob of butter. It’s simple comfort food at its best.
Colcannon works beautifully as a side dish with:
Sausages
Roast chicken
Corned beef
4. Irish Boxty
Boxty are Irish potato pancakes, crisp outside, soft inside. They can be served as:
A breakfast item
A side dish
A base for smoked salmon or creamy mushrooms
Drinks to Match the Celebration
Guinness
No St Patrick’s Day feels complete without a pint of Guinness. The dark stout with its creamy head is iconic and pairs beautifully with rich dishes like stew or pie.
If stout isn’t your thing, try:
An Irish red ale
A smooth Irish lager
A half-and-half (with care!)
Irish Whiskey
A measure of Irish whiskey, neat or over ice, is another classic choice. You might try a dram from Jameson or explore small-batch distilleries if you prefer something more distinctive.
For a sweeter option, serve Irish coffee, hot coffee, sugar, whiskey and lightly whipped cream.
Non-Alcoholic Options
Not everyone wants alcohol, and that’s perfectly fine.
Consider:
Alcohol-free stout alternatives
Sparkling elderflower
Fresh apple juice (Ireland has a strong cider tradition)
Shamrock-themed mocktails made with lime and soda
Don’t Forget Something Sweet
To round off your celebration:
Irish cream cheesecake
Chocolate stout cake
Baileys-flavoured truffles
Shortbread dyed green for fun
A simple traybake with a splash of Irish cream liqueur can be an easy crowd-pleaser.
Creating the Atmosphere
Food and drink are only part of the experience. Add:
Irish folk music
Green table settings
Shamrock decorations
A themed quiz on Irish history
If you’re heading to your local pub, check whether they’re hosting live music or themed menus, many embrace the day wholeheartedly.
A Final Toast
St Patrick’s Day is ultimately about togetherness. Whether you’re cooking a full Irish feast at home or simply raising a glass with friends, it’s a day to enjoy good company, hearty food and a touch of Irish spirit. SlĂ¡inte!
Monday, 23 February 2026
Nottingham Burger Lovers, Rejoice! The Beefy Boys are Coming to Town!
The Beefy Boys, the UK's Best Burger winners (National Burger Awards 2023) and two-times World Food Championships finalists, have announced they will open their sixth restaurant on the city's iconic Queen's Street this April.
The announcement comes just weeks after the team celebrated the 10 year anniversary of opening their very first restaurant in Hereford, marking a decade of steady growth from backyard BBQs to internationally recognised burger champions.
Founded in 2011 by four childhood friends, Anthony 'Murf' Murphy, Daniel Mayo-Evans, Christian Williams and Lee Symonds, The Beefy Boys first made headlines when they placed second at the World Food Championships in Las Vegas in 2014.
They returned in 2024, securing fourth place in Indianapolis, cementing their reputation as one of the UK's leading burger brands.
Now, Nottingham will become their most northern restaurant to date, joining their growing portfolio in Hereford, Shrewsbury, Cheltenham, Bath and Oxford.
Speaking about the new launch, co-founder Murf told That's Food and Drink: “Nottingham has been on our radar for a while, now.
It's a brilliant city with a buzzing food scene, so we can't wait to bring our burgers here. Ten years on from opening our first restaurant, launching our sixth site feels like a huge milestone, and Nottingham feels like the perfect next chapter.”
The new city centre site will serve up The Beefy Boys' cult favourites, including the classic Beefy Boy Burger and the award-winning Oklahoma Onion Boy Cali Style burger, alongside indulgent loaded fries, buffalo wings, delicious sides, vegetarian and vegan options, and their famous hard shakes.
The brand is known for using 100% grass-fed Herefordshire beef from their hometown, and championing local suppliers wherever possible, building a loyal following thanks to its bold flavours, playful personality, and commitment to quality.
Recruitment for the Nottingham restaurant is now live, creating new jobs in the city. The team is seeking energetic, food-loving staff to join the Nottingham crew. Job listings can be viewed at https://jobs.thebeefyboys.com/nottingham.
Further details on the official opening, and the way in which local diners can be among the first to try out the new restaurant, will be announced soon.
For more information on The Beefy Boys, please visit their website: https://thebeefyboys.com
Sunday, 22 February 2026
How to Feast for Saint David’s Day (1 March)
Whether you have Welsh roots or simply enjoy marking the seasons with regional dishes, 1 March offers the perfect opportunity to bring a little bit of Cymru into your kitchen.
Here’s how to plan a feast worthy of the patron saint of Wales.
Welsh Icons on the Table
Before the food even begins, set the mood.
Saint David (Dewi Sant) is traditionally associated with leeks and daffodils, both national symbols of Wales.
A simple vase of daffodils or a few fresh leeks arranged decoratively on the table adds an instant Welsh flourish. If you have a Welsh flag, even better. A red dragon backdrop turns a meal into a celebration.
Starter: Cawl – The Heart of Wales
No Saint David’s Day feast feels complete without cawl.
Traditionally made with lamb and seasonal root vegetables, cawl is less of a soup and more of a hearty broth-stew hybrid. Leeks are essential. Potatoes, carrots and swede give body, while slow-cooked lamb adds depth.
For a vegetarian version, increase the root veg, add pearl barley and use a rich vegetable stock. Serve with crusty bread and salted Welsh butter.
This is comfort food designed for brisk March evenings.
Main Course: Glamorgan Sausages or Roast Lamb
For the main event, you have two classic options:
Glamorgan Sausages
Vegetarian and deeply satisfying, these are made from cheese (traditionally Caerphilly), leeks and breadcrumbs. Crisp on the outside, soft and savoury within, they’re ideal served with buttery mash and seasonal greens.
Roast Welsh Lamb
Wales is famed for its lamb. A simple roast with garlic and rosemary, served with roast potatoes and rich gravy, makes a centrepiece worthy of a celebration. Keep it traditional and let the ingredients shine.
Sweet Treat: Welsh Cakes
No feast is complete without Welsh cakes.
Cooked on a griddle rather than baked, these lightly spiced, sultana-studded treats are best eaten warm with a dusting of caster sugar. Serve alongside a strong cup of tea for a proper afternoon finish.
If you want to expand the dessert table, consider bara brith, a fruit loaf soaked in tea, sliced thick and buttered generously.
Raise a Glass
Pair your meal with:
Welsh ale
A crisp cider
Or a small dram of whisky from a Welsh distillery
For a non-alcoholic option, elderflower presse or traditional tea works beautifully.
Make It an Occasion
Play some Welsh music in the background. If you’re feeling ambitious, try learning a few lines of the Welsh national anthem, “Hen Wlad Fy Nhadau.” Saint David himself was known for simple living and powerful words, “Gwnewch y pethau bychain” (“Do the little things”) remains a guiding motto.
And perhaps that’s the heart of the feast: simple, good ingredients, shared warmly.
A Simple Saint David’s Day Menu at a Glance
Starter: Traditional cawl
Main: Glamorgan sausages or roast lamb
Sides: Buttered leeks, roast potatoes, seasonal greens
Dessert: Welsh cakes and bara brith
Drinks: Welsh ale, cider or tea
Celebrating Saint David’s Day doesn’t require elaborate planning. It’s about honouring Welsh heritage, seasonal produce and the joy of gathering around the table.
However you choose to mark 1 March, make it hearty, make it welcoming. And don’t forget the daffodils and the leeks!
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