National Best Friends Day: Why You Should Treat Your Best Friend to a Meal Out

National Best Friends Day: The Perfect Excuse to Share Great Food, Great Drinks and Great Company.

Celebrate National Best Friends Day with great food, drinks and friendship. Discover why sharing a meal is the perfect way to mark the occasion.

National Best Friends Day is the perfect reminder that life is better when shared with the people who know us best. While gifts and cards are always nice, there is one way to celebrate friendship that rarely disappoints, gathering around a table for good food, great drinks and plenty of laughter.

Whether your best friend is someone you've known since school, a work colleague who became family, or a neighbour who is always there when you need them, National Best Friends Day is a fantastic opportunity to show your appreciation by treating them to a memorable meal.

Food has always brought people together. From casual coffee catch-ups and pub lunches to elegant evening dinners, sharing a meal creates the perfect setting for conversation, storytelling and making new memories. In today's busy world, where everyone seems to be rushing from one commitment to another, setting aside time to simply sit down and enjoy each other's company is more valuable than ever.

The beauty of National Best Friends Day is that it doesn't have to be expensive. A visit to a favourite café, a relaxed lunch at a local pub, tapas and cocktails in town, or even fish and chips by the seaside can become a special occasion when shared with someone important.

For food lovers, why not make a day of it? Start with breakfast or brunch, explore local food markets, sample some sweet treats, and finish with dinner and a celebratory drink. If your friend is a foodie, this could be the perfect opportunity to try that new restaurant you've both been talking about visiting for months.

Of course, drinks play their part too. Whether it's a craft beer, a glass of wine, a fancy mocktail or simply a pot of tea, raising a glass to friendship is a tradition worth embracing. After all, some of life's best conversations happen over a favourite drink.

National Best Friends Day is also a great opportunity to support local hospitality businesses. Independent cafés, pubs, bars and restaurants continue to face challenges, and your visit helps keep these community favourites thriving.

So this National Best Friends Day, put down your phone, send that message, make a booking and spend some quality time with your favourite person. Good friends are one of life's greatest treasures, and there are few better ways to celebrate them than with delicious food, refreshing drinks and a table full of happy memories.

Here's to friendship, and to many more meals shared together.

Award Winning Operators Behind Exhibit and Mamma Dough, Launch The Hill in Streatham

Award-winning hospitality entrepreneurs Lisa Loebenberg and Emma Willis have unveiled their latest South London venture with the opening of The Hill, a modern British pub on Streatham High Road created from the transformation of popular independent venue SW16 Bar & Kitchen.

The Hill officially opened on Friday 29 May, retaining the same ownership and much of the team behind SW16 while embracing a renewed vision centred around accessibility, great food and traditional pub hospitality.

The venue is led by General Manager Clark James and Head Chef Oliver Brown, working under the guidance of Executive Chef Antonio Raspone (Recent winner of Pizza Chef Of The Year).

The launch marks another significant chapter for Loebenberg and Willis, who have become recognised figures within London's hospitality scene. 

After taking over legacy Balham venue Exhibit in 2019, the pair transformed the business into one of South London's most successful hospitality destinations. The venue recently won both Best Events Venue and Best Bar in London at the prestigious Muddy Stilettos Awards.

In 2023, they also rescued established South London pizza brand Mamma Dough from administration, preserving the business and its jobs while overseeing a period of growth that includes further openings planned later this year.

At a time when hospitality businesses across London continue to face significant pressures and venue closures remain commonplace, Loebenberg and Willis have earned a reputation for breathing new life into neighbourhood venues. 

Their combination of commercial instinct, guest-focused hospitality and commitment to local communities has enabled them to grow successful businesses while many operators across the capital continue to face significant challenges.

"We've always believed successful hospitality starts with understanding what local people actually want," said Lisa Loebenberg. "The Hill isn't about following trends. It's about creating a great neighbourhood pub that people can genuinely afford to use regularly and feel proud to call their local."

The Hill's food offering centres around British pub classics made with seasonal produce sourced from British farmers and suppliers. Guests can expect quality burgers, steaks, traditional bar snacks and Sunday roasts, alongside a drinks list featuring well-kept pints, classic cocktails and approachable wines.

Alongside its everyday food and drink offering, The Hill will host a number of weekly events designed to bring people together, including a free classic pub quiz every Wednesday and a Tuesday Steak Night, where guests can enjoy bavette steak and fries for just £15.

"Hospitality should be accessible," said Emma Willis. "We never want local people to feel excluded because of price. Whether it's a pint after work, a steak night with friends or a Sunday roast with family, we want The Hill to be somewhere people can enjoy regularly, not just for special occasions."

While the venue has a new identity, the owners emphasise that the values that made SW16 successful remain firmly in place.

"SW16 was an incredibly important part of our journey and of the local area," said Willis. "The Hill keeps the same heart, the same team and the same commitment to looking after people. We've simply returned to the timeless idea of what a great British pub can be."

Having operated in Streatham for more than five years, the team remains committed to supporting local initiatives, work experience opportunities and charitable causes throughout the area.

"The best pubs become part of the fabric of their neighbourhood," added Clark James. "We're here for after work pints, midweek dinners, Sunday roasts, first dates, celebrations and everything in between. We want The Hill to become one of those places that people simply couldn't imagine Streatham without."

The Hill is now open on Streatham High Road.

The Hill is a modern British pub in the heart of Streatham, serving seasonal British food, quality drinks and warm, welcoming hospitality. Built around the values of accessibility, comfort and genuine local service, The Hill aims to be a true neighbourhood pub for South London.

https://thehillsw16.com

Battersea’s New Afternoon Tea Lets You Decorate Cupcakes and Support Rescue Pets

Afternoon tea has had a serious glow-up in Battersea.

Award-winning bakery Jack & Beyond is launching a brand-new Power Station Afternoon Tea at its impressive new flagship bakery, bringing together handcrafted cakes, unlimited tea, local history and even a chance to get creative with cupcake decorating.

Opening to the public on 18 June at Arch 64, Queens Circus, the experience has been inspired by Battersea’s iconic power station heritage and the vibrant local community. The result is a playful twist on the traditional afternoon tea that feels every bit as fun as it is delicious.

Nicknamed "Batter-Tea" by the team, the experience is served on specially designed power station-themed stands featuring handmade and 3D-printed elements. It's certainly not your average three-tier cake stand.

Guests can tuck into a tempting selection of savoury bites, including tomato, mozzarella and basil canapés, avocado and feta canapés, and mini quiches packed with Gruyère and sun-dried tomatoes.

The sweet treats are equally impressive. Expect freshly baked plain, Red Velvet and cheese scones alongside colourful patisserie creations such as Electric Lemon Tart, flower fruit custard tart, chocolate chip brick brownie fingers and white chocolate pistachio blondies.

One of the standout features is the interactive Cats & Dogs cupcake decorating activity, allowing guests to create their own edible masterpieces while enjoying their tea.

Speaking of tea, there's plenty of it. The afternoon tea includes bottomless brews from Novus Tea, with blends ranging from classic English Breakfast and Earl Grey to Persian Pomegranate, Egyptian Mint and Dragonwell Green Tea.

Even better, every booking helps support a good cause. Jack & Beyond will donate £1 from every Power Station Afternoon Tea sold to the famous Battersea Dogs & Cats Home, a charity the bakery has supported since relocating to Battersea.

The launch marks an exciting new chapter for founder Fulop Gabor, whose business has grown from a small Fulham bakery in 2019 into a spacious 3,000-square-foot flagship destination. The new site features a large open kitchen, allowing visitors to watch the team baking and decorating cakes while they enjoy their afternoon tea.

At £45 per person, the experience includes the full menu, unlimited tea and a bonus 20% discount on shop purchases made after the visit.

For food lovers looking for something a little different, this could be one of London's most imaginative new afternoon tea experiences, combining cake, creativity, community spirit and plenty of tea under one roof.

Now that's a recipe for a memorable afternoon!

For public bookings and further information, visit:

https://jackandbeyond.com/pages/power-station-afternoon-tea-experience

Easy Smashed Beef Burgers: A Simple Homemade Burger Recipe Anyone Can Make

Learn how to make delicious homemade smashed beef burgers using simple minced beef and a handful of ingredients. Crispy, juicy and ready in minutes.

Few meals are as satisfying as a freshly made smashed beef burger. Crispy around the edges, juicy in the middle and packed with flavour, smashed burgers have become a favourite in kitchens across the UK. 

The good news is that you don't need fancy equipment, expensive ingredients or chef-level skills to make them at home.

This easy smashed beef burger recipe uses simple minced beef and just a handful of everyday ingredients to create restaurant-style burgers in minutes.

Why Smashed Burgers Taste So Good

Unlike traditional thick burgers, smashed burgers are pressed firmly onto a hot cooking surface. This creates maximum contact with the pan, producing a delicious caramelised crust while keeping the inside juicy and tender.

The result is a burger that is packed with flavour and cooks incredibly quickly.

Ingredients (Makes 4 Burgers)

500g beef mince (15-20% fat works best)

1 teaspoon salt

½ teaspoon black pepper

4 burger buns

4 slices of cheese (optional)

A little vegetable oil

Optional Toppings

Lettuce

Sliced tomato

Red onion

Pickles

Burger sauce

Ketchup

Mustard

Method

Step 1: Prepare the Beef

Divide the minced beef into four equal portions. Gently roll each portion into a loose ball. Avoid compacting the meat too much as this helps keep the burgers tender.

Step 2: Heat the Pan

Place a heavy frying pan, skillet or griddle over high heat. Add a small amount of oil and allow the pan to become very hot.

If you wish you can cook them in a convection oven using a greased baking tray, flipping them over every several minutes, cooking time 10 to 20 minutes.

Step 3: Smash the Burgers

Place a beef ball into the pan and immediately press it down firmly using a spatula or burger press until it is around 1cm thick.

Season with a little salt and pepper.

Step 4: Cook

Cook for approximately two minutes without moving the burger. This allows the crust to develop.

Flip the burger and cook for a further minute. If using cheese, place a slice on top immediately after flipping.

Step 5: Toast the Buns

Lightly toast the burger buns in the pan for around 30 seconds until golden.

Step 6: Assemble

Place the burger onto the bun and add your chosen toppings and sauces.

Serve immediately.

Top Tips for Perfect Smashed Burgers

Use beef with a reasonable fat content for maximum flavour.

Make sure the pan is extremely hot before cooking.

Only smash the burger once.

Don't overcrowd the pan.

Serve straight away for the best texture.

A Family Favourite

This easy smashed beef burger recipe proves that great burgers don't have to be complicated. With just minced beef, seasoning and a few simple toppings, you can create a delicious homemade meal that rivals many takeaway burgers.

Whether you're cooking for a quick midweek dinner, a weekend treat or a summer garden gathering, these crispy, juicy smashed beef burgers are guaranteed to be a crowd-pleaser.

Aperiniets by NietsCo. Brings Sophisticated 0.0% Aperitivo Drinking to Summer

This summer aperitivo hour gets a mindful new twist with Aperiniets, the sophisticated alcohol-free aperitivo from pioneering 0.0% Belgian spirits house, NietsCo.

Lovingly crafted in Bergamo, Italy, Aperiniets captures the bold bitterness, vivid colour and sun-soaked ritual of Italian drinking culture. 

Made with three varieties of Sicilian blood orange, Tarocco, Moro and Sanguinello, among the most flavour-intense oranges grown in Europe and balanced with gentian root, the botanical backbone of every serious aperitivo, it delivers all the complexity and elegance of a classic Italian serve.

Citrus-forward and perfect for sunshine sipping, Aperiniets is made for those seeking a more considered approach to summer drinking. Whether enjoyed in a spritz on a terrace, poured over ice as a pre-dinner aperitivo, or mixed into a sophisticated alcohol-free cocktail, it offers the full ritual of la dolce vita, with true 0.0% ABV.

With the rise of no and low drinking continuing to reshape the UK drinks scene, Aperiniets provides a grown-up alternative for long lunches, golden-hour gatherings and summer celebrations where flavour, style and occasion still matter.

Low in sugar, 100% natural and free from additives, it is a perfect choice not only for those choosing 0.0%, but also for anyone looking to drink more mindfully, moderate their alcohol intake, or alternate between alcoholic and alcohol-free serves, all while still enjoying the ceremony of aperitivo hour without compromise.

Developed after years of testing, Aperiniets is a modern creation rooted in Italian tradition. Its bold bitterness and bright intensity make it particularly suited to summer drinking alternatives, offering a sophisticated option for those choosing not to drink alcohol, or simply looking to moderate without losing the pleasure of a beautifully made serve.

Perfect Aperiniets serves include:

Aperiniets Spritz

Ingredients:

50ml Aperiniets

100ml tonic water

Ice cubes

Orange zest

Method:

Fill a wine glass with ice.

Pour in the Aperiniets.

Top up with tonic water

Stir gently

Garnish with a twist of orange zest

Aperiniets Royal Spritz

Ingredients:

50ml Aperiniets

100ml Prosecco (alcohol-free or classic)

Ice cubes

Slice of fresh orange

Method:

Fill a wine glass with ice

Pour in the Aperiniets

Top up with Prosecco

Stir gently

Garnish with a slice of fresh orange

Aperiniets Aperitivo Originale 0.0% is available now at Fortnum & Mason (£29.50) and online at uk.niets.co, priced at £20.00.

 Founded in 1898 by visionary botanist George Niets and relaunched in 2018 by his great-great-grandson Alexandre Hauben, NietsCo. combines more than a century of tradition with modern innovation. Distilled rather than blended, and crafted with premium botanicals and refined techniques, the collection offers all the depth, complexity and ritual of classic spirits, without the alcohol.

Introducing the new Bonne Maman Natural Fruit Jelly

A brand new range for Bonne Maman, vibrant and refreshing natural Fruit Jelly joins the chilled dessert collection. 

Available in two delicious flavours Strawberry or Mango, the wonderfully light and sophisticated new Jelly break the mould (sorry!) with their abundantly fruity contents, each recipe combines real fruit pieces of mouth-watering strawberries and mango with a gently set, 100% natural fruit jelly.

Light and refreshing, each delightful little pot contains 60% natural fruit content, delivering a fuller, more authentic fruit flavour. 

Bonne Maman Strawberry Jelly is brimming with whole juicy strawberries and a touch of cranberry purée, whilst Mango Jelly combines ripe mango pieces and a zing of passionfruit purée - the perfect petite desserts to finish a meal or a delicious snack to enjoy at any time of the day,

Presented in packs of 2 x 90g pots, the new Bonne Maman Fruit Jelly are now available from Waitrose, Sainsbury's and on Ocado, plus Tesco and Morrisons stores during May at RRP £2.20

Sip, Swirl and Sample Your Way Through Southern England This Summer

If your perfect summer day involves sparkling English wine, craft beer, artisan gin and somebody else doing the driving, then the latest announcement from Grape & Grain Tours could be right up your street.

The award-winning drinks tour company has unveiled its 2026 summer schedule across Surrey, Hampshire and the New Forest, and it is packed with exciting new vineyard, brewery and distillery experiences guaranteed to tempt food and drink lovers looking for a relaxed day out with a difference.

Founded in 2018, Grape & Grain Tours has built a reputation for turning England’s flourishing wine and craft drinks scene into memorable, stress-free tasting adventures. Guests meet at convenient rail stations before hopping aboard a chauffeur-driven executive mini coach for a full day of guided tours, tastings and a two-course gastropub lunch.

In short? All the fun of a vineyard-hopping road trip without anyone having to stay sober behind the wheel.

This summer’s line-up includes some particularly exciting newcomers. Hampshire’s beautiful Candover Valley welcomes guests to the normally private Candover Brook Vineyard, where award-winning sparkling wines are produced on chalk-rich soils using regenerative farming techniques. Sheep roam among the vines, biodiversity is encouraged, and the vineyard even celebrates the rare white-clawed crayfish found in the nearby chalk stream on its labels.

Beer lovers, meanwhile, can look forward to visits to Vibrant Forest Brewery, the independent New Forest brewery known for its bold vegan craft beers and inventive brewing styles. Guests will get the chance to sample a rotating line-up of modern beers while hearing directly from co-founder Ryan Dack about the brewing process.

Returning favourites across Hampshire and the New Forest include producers such as Black Chalk, Raimes, River Test Distillery and Triple fff Brewery.

Surrey is also getting fresh new experiences for 2026, including the brand-new Surrey Wine & Gin Tour from Guildford. The tour visits the acclaimed Greyfriars Vineyard, Albury Organic Vineyard and artisan spirits producer Distillers of Surrey, combining stunning countryside with plenty of tastings along the way.

With English wine continuing to boom and craft producers attracting growing attention worldwide, these tours feel perfectly timed for anyone wanting to explore the South’s thriving drinks scene in a relaxed, sociable and deliciously indulgent way.

Frankly, it sounds like the ultimate grown-up summer day out.

To learn more or to book visit https://www.grapeandgraintours.co.uk

UK Chefs Says New Research Reveals a ‘Change In Appetite’ Among UK Diners

British Kitchens Are Changing Fast… But Are Diners Ready for the Revolution?

British dining is in the middle of a major shake-up. According to new research from Hot Pickle Innovation Lab and The Staff Canteen, a huge 85% of UK chefs and restaurant operators believe customer expectations are evolving faster than ever before.

There's just one problem.

Nearly a third admit they are still serving dishes that haven’t changed in five years.

That creates a fascinating tension in today’s hospitality industry. Diners say they want exciting flavours, healthier choices, authentic ingredients and fresh ideas, but restaurants still rely heavily on proven crowd-pleasers that keep the tills ringing.

And honestly? It is easy to see why.

With rising costs and constant pressure on the hospitality trade, many venues simply cannot afford to gamble on dishes that may not sell.

But the research suggests change is definitely happening.

Local Is No Longer a Luxury

Once upon a time, shouting about “local produce” felt like a premium extra. Now it is practically expected. The survey found 65% of diners actively look for local sourcing claims, while over half of operators already buy from nearby suppliers.

Even more interestingly, 71% said they would either pay more, or charge more, for verified provenance.

British diners increasingly want to know where their food comes from, how it was produced and who made it.

Pickles, Ferments and Big Umami Flavours

If you have spotted more kimchi, miso, seaweed and fermented ingredients popping up on menus lately, you are not imagining it.

More than half of chefs surveyed said they are using more ferments and pickles, while Korean and Japanese cuisines are now major sources of inspiration in British kitchens.

Meanwhile chilli, smoke and punchier flavours are continuing to rise in popularity as diners become more adventurous.

Fish and seafood are also booming, with 48% naming them as the fastest-growing proteins on menus right now.

Healthy Means “Real” Food Again

Perhaps the biggest shift is how people define healthy eating.

Forget joyless substitutes and ultra-processed gimmicks. Today’s diners increasingly want natural, minimally processed food made with recognisable ingredients.

That was the top definition of “healthy” for 70% of chefs surveyed.

Vegetable-led dishes remain important too, but the emphasis now feels more about balance, freshness and flavour than ticking trendy buzzword boxes.

Hospitality Still Needs Help

Despite the creativity bubbling away in UK kitchens, the industry remains under serious pressure.

An overwhelming 94% of chefs and operators said the Government is not doing enough to support hospitality, with VAT cuts and business rates relief topping the wish list.

Even Michelin-starred chef Tom Kerridge joined calls for lower VAT, warning that restaurants, pubs and hotels across the country are all battling the same economic headwinds.

One thing is certain, Britain’s food scene is evolving rapidly.

The only question now is which restaurants will be brave enough to lead the way?

https://www.thestaffcanteen.com

https://hotpickle.agency

Roberts of Port Dinorwic Returns to Growth With Significant Investment Planned for 2026

Roberts of Port Dinorwic, a long-established and trusted supplier of ready-to-cook meal components to leading QSR brands, pub and restaurant groups, and foodservice wholesalers, has announced a significant business turnaround.  

The transformation comes just eight months after investment from GIL Investments protecting the jobs of the 65 strong team and the key appointment of CEO Mark Rodgers.

An accomplished food industry leader with more than 30 years' experience driving operational excellence and sustainable growth, Rodgers has led a decisive programme of operational change, investment and cultural focus across the business, moving from a trading loss in 2025 back to profitability in 2026.

Over the past six months alone, Rodgers has identified and is in the process of finalising investment well in excess of £650,000 into key areas of the operation, reshaping its infrastructure, improving efficiencies and setting the business on a clear path back to profitability within the current financial year.

The company recently featured in the Alantra Fast 50 ranking putting it in the top 25 fastest growing private companies, despite challenging trading conditions and a cost-of-living crisis.

Customer satisfaction has risen sharply during this period, with complaints now at an all-time low, reflecting a renewed focus on quality, consistency and service delivery.

At the heart of the turnaround is a business with deep roots in North Wales and a strong sense of identity. Roberts of Port Dinorwic stands apart in its commitment to its people, operating without agency staff and instead employing a fully dedicated, loyal workforce.

Mark Rodgers, CEO, Roberts of Port Dinorwic, said: “We've worked hard to reset the business, and we've set things up to give ourselves a strong chance of hitting those growth targets. What's most encouraging is that complaints are trending at an all-time low and customer satisfaction is rising, which tells us we're moving in the right direction.

“Most importantly, we've got a fantastic team. There's a real family feel across the business, and that gives us a solid foundation to keep building from. We're in a great place to do more and to grow with confidence."

With a large-scale site and significant production capacity, Roberts of Port Dinorwic is now actively positioning itself as a strategic processing partner for the wider food industry. The business has the capability, space and infrastructure to support high-volume production, offering an attractive solution for brands looking to scale efficiently.

Backed by investment from GIL Investments, the company is entering a new phase of growth, with ambitions to expand its partnerships across QSR, hospitality and food manufacturing sectors.

This marks a vital, pivotal moment for Roberts of Port Dinorwic, as it builds on its heritage while embracing a more ambitious, growth-focused future.

https://www.roberts-wales.co.uk

Sale Makers Market Returns This Sunday with Street Food, Live Music and Family Entertainment

Sale Makers Market is set to return this Sunday to Stanley Square and School Road, bringing together independent traders, artisan food vendors, live entertainment and family-friendly activities for a vibrant community day out in the heart of Sale.

Running from 11am to 4pm, the popular monthly market will showcase a wide variety of local makers, small businesses and street food vendors, offering visitors the opportunity to shop unique handmade products while enjoying live performances and activities for all ages.

Entertainment throughout the day will be provided by the Cancer Research Buskers, who will perform live music in support of a charitable cause. 

Families can also enjoy face painting and free children's crafting sessions hosted by Ceci, creating a fun and welcoming atmosphere for younger visitors.

This month's street food lineup includes authentic Greek cuisine from Cyprus Kouzina, Nepalese street food from Jyotismomo, and BBQ sandwiches from Gorilla Eats.

Alongside the food and entertainment, visitors can browse a diverse selection of independent traders offering handmade goods, artisan products, sweet treats, unique gifts and one-of-a-kind finds.

The event aims to celebrate and support local businesses while bringing the community together for a relaxed and enjoyable Sunday experience.

Event Details

When: Sunday 17th May, 11am - 4pm

Where: Stanley Square & School Road, Sale

Visitors are encouraged to bring friends and family and enjoy a full day of shopping, food, music and community spirit.