How to Start Growing Microgreens at Home

If you enjoy fresh food, want to save money on herbs and salad ingredients, or simply fancy trying something new in the kitchen, growing microgreens at home is one of the easiest and most satisfying ways to begin gardening indoors. 

You don’t need a garden, expensive equipment, or even much space. A sunny windowsill, a shallow tray, and a packet of seeds are often all it takes.

Microgreens are young vegetable seedlings harvested just after their first leaves appear. Despite their small size, they are packed with flavour and nutrients, making them popular with chefs and home cooks alike.

What Exactly Are Microgreens?

Microgreens are harvested when plants are very young, usually between 7 and 14 days after planting. At this stage they have developed their seed leaves (called cotyledons) and sometimes their first true leaves.

Common microgreens include:

Radish

Pea shoots

Broccoli

Mustard

Sunflower

Rocket

Red cabbage

Beetroot

They add colour, texture and a burst of flavour to salads, sandwiches, soups and even cooked dishes.

What You Need to Get Started

The good news is that growing microgreens requires very little equipment. Most beginners start with:

A shallow tray or container

Good quality compost or growing medium

Microgreen seeds

A spray bottle or watering can

A bright windowsill or small grow light

Shallow trays work best because microgreens don’t need deep soil. Many people even reuse takeaway containers or old food trays to get started.

Planting Your First Microgreens

Growing microgreens is remarkably simple.

Fill your tray with 2–3 cm of compost or growing medium.

Scatter the seeds evenly across the surface. Don’t worry about spacing them perfectly.

Lightly press the seeds down so they make contact with the soil.

Mist with water using a spray bottle.

Place the tray in a bright location but out of intense direct sunlight.

Keep the soil slightly moist but not soggy. Most seeds germinate within two to three days.

Watching Them Grow

Within a week, you should see a thick carpet of tiny green shoots. This is when the magic really happens. As the plants stretch toward the light, they quickly develop flavour and colour.

Rotate your tray occasionally so the plants grow evenly, and continue misting lightly each day.

Harvesting Your Microgreens

Microgreens are usually ready to harvest when they are 5–10 cm tall.

To harvest them:

Use clean scissors

Cut just above the soil line

Rinse gently before eating

The flavour is often far more intense than mature vegetables. Radish microgreens, for example, deliver a surprisingly peppery punch.

Why Grow Microgreens?

People start growing microgreens for several reasons:

They are fast to grow

They require very little space

They are nutrient-dense

They add fresh flavour to meals year-round

Many home growers even turn microgreens into a small side business supplying local cafés or restaurants.

A Simple Way to Start Gardening

If you’ve always wanted to grow something but felt intimidated by gardening, microgreens are a perfect place to begin. Within two weeks you can go from a handful of seeds to a harvest ready for your plate.

And once you start, it’s surprisingly addictive. One tray quickly turns into two… then three… and before long your kitchen windowsill becomes a tiny indoor farm.

Fresh food, minimal effort, and a little bit of daily green growth to brighten your home, not a bad return from a handful of seeds. 

How Special Events Can Help Your Pub, Café, Hotel or Restaurant Increase Covers

In a competitive hospitality market, simply opening your doors and hoping customers wander in is no longer enough. 

Pubs, cafés, hotels and restaurants that thrive tend to be the ones that give people a reason to visit, and special events are one of the most effective ways to do exactly that.

Events create excitement, encorage bookings in advance and often attract new customers who might never have discovered your venue otherwise. 

Done well, they can transform a quiet midweek evening into a full house.

Start With Themed Food Nights

One of the easiest ways to create an event is by organising themed dining evenings. These can be as simple or elaborate as you like.

Examples include:

Steak nights

Curry nights

Fish and chip Fridays

Italian or Spanish tasting menus

Seasonal tasting events

A themed evening gives customers somethig to look forward to and allows your kitchen team to plan menus efficiently. It also creates a sense of occasion that makes guests far more likely to book ahead.

Celebrate Seasonal and Calendar Events

The hospitality calendar is full of opportunities. A well-timed special event can bring in customers who are already looking for somewhere to celebrate.

Consider hosting events around:

Father’s Day or Mother’s Day

Valentine’s Day dinners

Christmas in July celebrations

Burns Night suppers

British Pie Week

French Language Day dining specials

These themed celebrations work particularly well because they tap into occasions people are already keen to mark.

Add Entertainment

Food alone is excellent, but pairing it with entertainment makes an event feel even more special.

You could organise:

Live music evenings

Comedy nights

Quiz nights

Wine or whisky tasting sessions

Guest chef evenings

Murder mystery dinners

Entertainment creates a full evening experience, encouraging customers to stay longer and spend more on drinks as well as food.

Partner With Local Producers

Another strong approach is to collaborate with local suppliers. Breweries, vineyards, cheesemakers or artisan producers often love the opportunity to showcase their products.

Ideas include:

Meet-the-brewer nights

Local cheese tasting boards

Wine pairing dinners

Farm-to-table events

These events add authenticity to your offering and also give you additional promotional support from the producers involved.

Promote the Event Properly

Even the best idea will fail if nobody hears about it. Promotion is crucial.

Use:

Social media posts

Posters in your venue

Email newsletters

Local community groups

Event listings

Adverts in local magazines

Encourage advance booking where possible. This not only secures covers but also helps your kitchen and front-of-house teams plan staffing levels.

Make It a Regular Feature

The real power of special events comes from consistency. A monthly tasting night or weekly quiz night can build a loyal following.

Customers love traditions, and if they know that every Thursday is curry night or the first Friday of the month is live music night, they are far more likely to make it part of their routine.

Turning Quiet Nights Into Profitable Ones

Special events don’t just boost revenue; they also create atmosphere. A lively dining room attracts more customers than an empty one, and guests who have a memorable evening are far more likely to return.

For pubs, cafés, hotels and restaurants looking to increase covers, events transform dining from a simple meal into an experience, and that’s something customers will happily book a table for. 

Creating the Perfect Father’s Day Feast. At Home, In the Pub, or At His Favourite Restaurant

Father’s Day is one of those occasions that doesn’t need flashy decorations or complicated traditions. 

What most dads really appreciate is simple: good food, good drink, and the people they care about gathered around the table. 

Whether you’re planning to cook at home, book a table at a favourite pub, or head out to a beloved restaurant, creating a memorable Father’s Day feast is all about choosing the right atmosphere and flavours.

A Father’s Day Feast at Home

Cooking at home can be the most personal way to celebrate. It allows you to tailor the entire menu around Dad’s favourite foods without worrying about reservations or crowds.

Start with something simple but indulgent. A platter of charcuterie, homemade sausage rolls, or even a bowl of proper pub-style pork scratchings can set the tone. For the main course, think hearty and satisfying. A slow-roasted joint of beef, a rack of ribs cooked low and slow, or a generous steak served with chips and peppercorn sauce will always go down well.

If your dad enjoys cooking himself, turn the meal into an event. Fire up the barbecue, let him take charge of the grill, and keep the drinks flowing while everyone gathers around. Sometimes the best gift is simply letting him cook the way he enjoys most.

For pudding, keep it classic. Sticky toffee pudding, apple crumble with custard, or a rich chocolate brownie with ice cream are all guaranteed crowd-pleasers.

Celebrating at the Local Pub

A good pub is often the spiritual home of Father’s Day. It combines relaxed atmosphere, familiar comfort food, and the chance for Dad to enjoy his favourite pint without lifting a finger.

Many pubs will put on special Sunday roasts or Father’s Day menus. A perfectly cooked roast beef with Yorkshire pudding, roast potatoes, and proper gravy is hard to beat. If your local is known for pies, a steak and ale pie with buttery mash can be just as satisfying.

The beauty of a pub celebration is the atmosphere. Conversations flow more easily, there’s no washing up, and the experience feels like a treat rather than a chore.

A Favourite Restaurant Experience

For some families, Father’s Day calls for something a little more special. Booking a table at a restaurant Dad loves turns the day into an occasion.

Choose somewhere that suits his tastes rather than chasing trendy dining spots. If he loves seafood, find a place that does a cracking plate of fish and chips or grilled sea bass. If steak is his weakness, a proper steakhouse can turn the meal into a feast.

Restaurants also allow for the little luxuries: a good bottle of wine, a craft beer flight, or perhaps a celebratory dessert that nobody would normally order.

It’s Really About the Gathering

The truth is that Father’s Day feasts are less about the menu and more about the moment. Whether it’s a roast cooked at home, a relaxed meal at the pub, or dinner in a favourite restaurant, the real magic comes from sharing food and conversation together.

Because for most fathers, the greatest luxury isn’t the meal itself, it’s simply having the people they care about gathered around the table.

Finding Your Local: Why the Right Pub Might Not Be the Nearest One

In Britain, the phrase “going to the local” usually means heading to the pub closest to your front door. 

It’s convenient, familiar, and often the default choice after a long day. 

But here’s a small truth that seasoned pub-goers know well: the best local isn’t always the nearest pub, it’s the one that feels like it belongs to you.

Finding the right pub is less about geography and more about atmosphere. It’s about discovering a place where you feel comfortable walking through the door, where the lighting, conversation, range of drinks music, or no music, and even the smell of the bar create a feeling of ease.

Start with the Atmosphere

The first thing to notice in any pub is the atmosphere. Some pubs feel lively and energetic, with groups chatting loudly and a busy bar. Others are calm, with quiet corners perfect for conversation or reading a book with a pint.

Neither is better. It simply depends on what suits you.

Spend a few days or evenings exploring pubs within a reasonable walking or short travel distance. Pay attention to how the place makes you feel. If you immediately relax, that’s a good sign.

Look Beyond the Beer

A good pub isn’t just about the drinks. Look at the small details.

Does the staff greet customers warmly?

Are the regulars friendly without being intrusive?

Is the music pleasant rather than overpowering?

Is the food something you’d happily return for?

Many pubs today offer excellent kitchens, from traditional pies and roasts to creative seasonal menus. If food matters to you, it can easily become the deciding factor.

Observe the Regulars

Regular customers often define the character of a pub. Watch how people interact.

Do conversations flow between tables?

Do people seem comfortable lingering?

Is there a mixture of ages and personalities?

A pub where people clearly feel at home is often a pub where newcomers are welcomed naturally.

Try Different Times of Day

A pub can change dramatically depending on when you visit. An afternoon pint may reveal a relaxed atmosphere with newspapers and quiet chats, while the same pub in the evening might become lively and crowded.

Visiting at different times helps you understand the rhythm of the place.

Trust the “Vibe”

Ultimately, choosing a pub is a matter of instinct. You’ll know when you find one that suits you. It might be a fifteen-minute walk instead of five, or a short bus ride away, or near the station a couple of stops away, but if the welcome is genuine and the atmosphere fits your mood, the extra journey will feel worthwhile.

The best local isn’t simply the closest pub.

It’s the one where the bar staff recognise you, where you have a favourite seat, and where ordering “the usual” eventually becomes possible.

And once you’ve found that pub, you’ll realise something important: sometimes the right place to feel at home is just a little further down the road.

It's not just Christmas that comes but once a year. There's also Aureus Vita Gin

The Fibonacci sequence, also known as the Golden Ratio, has long been associated with beauty, balance and perfection in nature. 

From the spirals of flowers to the structure of great art, music and poetry, the mathematical ratio of 1:1.618 appears again and again as a symbol of harmony.

Chemist-turned-master distiller John Hall was the first to ask the question, why not apply nature's genius to gin distillation?  

From his early 20s, Hall always wanted to be a distiller. He had a degree in chemistry and an obsession with flavour. 

His first tour at a whisky distillery inspired him to pursue his passion. He was fascinated by how intricate processes created complexity in the final liquid. 

Thus Aureus Vita was born, the name meaning 'golden way of life', a liquid over 12 years in the making and then crafted in a pioneering Fibonacci-Hall method, with Hall at the helm, the first new way of distilling in a generation. 

Each moment of the process uses mathematical harmony in every step - Hall has created a spirit that delivers extraordinary balance and complexity and adheres to the rules of nature itself. So complex is the process that Aureus Vita is only distilled once a year. 

Experiencing Aureus Vita is experiencing something incredibly viscous, rich, deep and layered. Rich in aroma; what stands out is the sequencing of flavour: ten distinct flavours revealed in a sequence, longer and clearer series of notes than found in traditional gins.

John Hall, Founder and Master Distiller of Aureus Vita told That's Food and Drink: “We respect tradition, but we're never constrained by it.

"There's value in 'the way it's always been done', so we take lessons from the historical masters and methods of our craft. 'What happens if you do things differently?' is our favourite question.”

This Father's Day, gift a gin as exceptional as he is. Aureus Vita blends the precision of mathematics with the artistry of flavour sequencing, unfolding in a journey that delights connoisseurs and intrigues the curious. Versatile, bold, and luxurious, it's the perfect toast to the fathers who have extraordinary taste.

https://www.aureus-vita.com

Citrus Meets Spice: Fever-Tree Expands Premium Soft Drinks Range with New Blood Orange Ginger Beer

Fever-Tree, the world's leading premium adult drinks brand, announces the launch of its Blood Orange Ginger Beer.

This is an exciting, vibrant new addition to its expanding premium soft drinks range. Crafted to meet the growing demand for sophisticated premium soft drinks, it delivers a refined, lower-calorie option without compromising on taste. 

As the demand for moderation in alcohol consumption and the desire for premium soft drinks continues to accelerate, Fever-Tree's latest innovation is designed to sit at the heart of this movement, offering a high-quality, complex flavour profile that can be enjoyed on its own, without sacrificing the ability to pair it with their favourite spirit. 

The secret to the new liquid lies in Fever-Tree's commitment to provenance and quality ingredients: 

The Citrus 

Blood oranges are sourced from the sun-drenched groves of Sicily where the unique microclimate around Mount Etna, marked by warm days and cold winter nights, creates their unique crimson hue and rich, complex flavour. 

The Spice 

The liquid is built on a foundation of three exceptional gingers sourced from the Ivory Coast, Nigeria, and Cochin (India), offering three distinct flavour notes and a layered heat that lingers without overpowering the delicate citrus flavour.

Using fruit sugars instead of cane sugar, the Blood Orange Ginger Beer is a lower-calorie option that ensures a crisp, clean finish, striking the perfect balance without being cloyingly sweet making it the ideal refreshment for the summer season. 

While designed to stand alone as a premium soft drink, its depth of flavour also makes it an ideal partner for mixed serves, bringing a citrus-led twist to classics such as the mule. 

"We wanted to create a liquid that tastes complete, the moment you pour it over ice," Rose Cottingham (Director of Global Innovation told That's Food and Drink.

"Whether you're choosing to drink less or simply looking for a more interesting adult soft drink, the Blood Orange Ginger Beer delivers that signature Fever-Tree 'kick' with a bright, Mediterranean twist." 

Product Details & Availability  

Stockists: Available at Ocado, Sainsbury's, and Waitrose (from April), and Tesco (from May).  

RRP: £2.30 500ml glass bottle.

Aquataps Launches Aquatap Ultimo: A Complete 6-in-1 Boiling, Chilled & Sparkling Water Tap System

UK-based specialist in boiling water taps, Aquataps, has announced the launch of the Aquatap Ultimo, a new 6-in-1 kitchen water system combining boiling, chilled, and sparkling water in a single tap.

The Aquatap Ultimo delivers six functions from one fixture: filtered boiling water (up to 98°C), filtered chilled sparkling water, filtered chilled still water, filtered ambient drinking water, plus standard hot and cold. 

Designed as a complete replacement for a kettle, filter jug, and sparkling water appliance, the system simplifies kitchen worktops while providing on-demand filtered water.

Available from £1,249.99 inc. VAT, the Ultimo is aimed at homeowners and kitchen designers seeking a space-efficient, all-in-one solution.

Digital Control with LED Function Indicators

The tap features a precision knurled control dial with integrated LED illumination, providing clear visual feedback for each function: white (standby), green (filtered ambient), blue (chilled), light blue (sparkling), and red (boiling).

A built-in 3-second press-and-hold safety mechanism controls boiling water delivery, while a cool-touch spout enhances everyday usability.

Integrated Boiler & Chiller System

The under-sink unit combines both boiler and chiller in a single compact appliance (372 × 242 × 422 mm), helping to minimise cabinet space usage.

2.4-litre boiler delivering water up to 98°C

Approximate reheat time: 8 minutes

2.2-litre chilled reservoir maintaining 3–10°C

Sparkling water generated on demand via external CO₂ cylinder

A nano-phosphate filtration system reduces chlorine, lead, arsenic, iron, and manganese in the water supply.

Availability & Warranty

The Aquatap Ultimo is available in Polished Chrome, Matt Black, Brushed Nickel, and Brushed Brass.

5-year tap warranty

2-year warranty on boiler and chiller system

Free next-day delivery across UK mainland

FACTFILE:

Aquataps is a UK-based retailer specialising in boiling water taps, sparkling water taps, and chilled water taps, offering 4-in-1, 5-in-1, and 6-in-1 systems with UK-based customer support.

Company website:

https://aquataps.co.uk

A New Route Into the World of Fine Dining: EHL Launches Global Culinary Degree

For anyone dreaming of life in a professional kitchen, or running a restaurant of their own, one of the world’s most respected hospitality schools has just unveiled a brand-new pathway into the industry.

Lausanne-based EHL Hospitality Business School, widely regarded as one of the leading institutions in hospitality education, has announced the launch of an Associate Degree in International Culinary Arts, Fine-Dining Experience and Restaurant Management. 

The two-year programme will welcome its first students in September 2027, signalling a major expansion of the school’s focus into gastronomy and restaurant innovation.

The new course is designed for the next generation of culinary professionals, people who don’t just want to cook beautifully, but who want to create unforgettable dining experiences and lead successful food businesses.

A Course Built for Modern Gastronomy

The programme brings together three essential areas of modern hospitality:

Culinary arts

Fine-dining guest experience

Restaurant management

In short, it recognises something today’s food world increasingly demands: chefs and restaurateurs need far more than technical cooking skills. They must also understand service, branding, sustainability, drinks culture, and the business side of hospitality.

Interest in gastronomy, food culture and culinary tourism has grown dramatically in recent years. At the same time, the industry is calling out for talented people who can deliver memorable dining experiences rather than simply plates of food.

Learning in Real Restaurants, Including Michelin-Starred Kitchens

What makes this programme particularly exciting is its emphasis on hands-on experience. Around 60% of teaching is practical, taking place in EHL’s extensive training facilities, which include 13 working food and beverage outlets and even a Michelin-starred restaurant.

Students will also benefit from:

A six-month internship with prestigious restaurant partners

International field trips across Europe’s great gastronomic regions

Masterclasses from visiting chefs and industry experts

Teaching will be delivered by a faculty that includes internationally recognised chefs, hospitality professionals and even Meilleurs Ouvriers de France, the elite craftsmen of French gastronomy.

A Faster Route Into the Industry

Interestingly, research carried out during the programme’s development showed that many students now prefer shorter, career-focused qualifications rather than long academic degrees. The associate degree format offers a faster route into professional kitchens and hospitality leadership while still providing a recognised academic qualification.

Graduates could go on to careers as chefs, restaurant managers, sommeliers, or food entrepreneurs, or continue their studies toward a full bachelor’s degree.

For anyone passionate about food culture and the theatre of fine dining, it’s clear that the future of culinary education is no longer just about cooking, it’s about crafting experiences, building brands, and shaping the next chapter of the global restaurant scene. 

Formerly École hôtelière de Lausanne it was founded in 1893.

https://www.ehl.edu

Côte Brasserie Launches Côte Uncorked, it's First French-Only Online Wine Shop

Côte Brasserie has launched Côte Uncorked, its first ever online wine shop dedicated entirely to celebrating France’s most iconic vineyards and winemaking heritage.

The platform is the first French-only online wine shop created by a UK restaurant group, offering over 200 handpicked bottles alongside Côte’s first ever house Côte Cuvée.

Curated by Côte Brasserie’s own wine experts, Côte Uncorked brings together wines from France’s most celebrated regions from Bordeaux and Burgundy to Champagne, Chablis and Provence, all available for UK nationwide home delivery.

From now on Côte Brasserie will also introduce the Côte Cuvée range across its 69 brasseries nationwide, beginning with three wines: a red, white and rosé. Exclusively blended for Côte, each wine is specially developed in small batches to complement the brasserie’s dishes and suit different dining occasions.

The first release of Cuvée White (2025) is a crisp, refreshing blend designed as an easy-drinking all-rounder. Created to pair beautifully with dishes like Côte’s crunchy salads and roast French chicken, it combines Vermentino grapes for coastal freshness with Grenache Blanc for a peachy lift, earning it the title of ‘seafood’s soulmate.'

The Cuvée Rosé (2025) is a pale, elegant rosé made with Grenache Noir grapes, offering bright notes of strawberry, lemon and cherry. Light and refreshing, it's perfect for al fresco dining and lighter dishes.

Completing the trio is the Cuvée Red (2025), a smooth, fruity, gently spiced red made with Grenache Noir grapes. Approachable and easy-drinking, it pairs beautifully with Côte’s butchery steaks and pork dishes.

Guests can enjoy Côte Cuvée in all brasseries from now on, with the house wines also joining the Côte Uncorked online wine shop over the coming weeks.

The launch of Côte Uncorked follows the success of Côte At Home, the premium home delivery service featuring the brasserie’s finest cuisine designed by Gordon Ramsay’s former Executive Chef Steve Allen.

Demand for classic French wine regions continues to grow among UK consumers, with drinkers increasingly seeking wines with provenance, heritage and regional identity.

From the elegance of Burgundy Pinot Noir to the freshness of Chablis, the finesse of Bordeaux, and from celebratory Champagne to sun-drenched Provençal rosé, Côte Uncorked brings together the very best of France in one carefully curated collection.

Unlike most online wine retailers, every bottle on Côte Uncorked is exclusively French, reflecting Côte Brasserie’s long-standing philosophy when it comes to wine: “If it’s not French, it’s not on the list.”

Each wine has been selected for its quality, provenance and character, and for its ability to pair beautifully with Côte’s classic French dishes.

A Côte spokesperson told That's Food and Drink: “French wine has always been at the heart of Côte. For years our guests have asked if they could enjoy the wines they discover in our restaurants at home, particularly from iconic regions like Burgundy, Bordeaux and Champagne. 

"Côte Uncorked is our answer to that demand, a carefully curated online shop dedicated entirely to France, bringing together more than 200 exceptional bottles from the country’s most celebrated vineyards.

“At the same time, we’re incredibly proud to introduce our first ever Côte Cuvée, created exclusively for our brasseries. These wines have been carefully blended to reflect the style and spirit of Côte - approachable, elegant and designed to pair beautifully with our dishes.”

To make discovering French wine even easier, Côte Uncorked has created a series of specialist selection cases, available in cases of six or twelve bottles.

The Discovery Six (£70) is the perfect introduction, a case of six wines showcasing six different grape varieties.

For wine enthusiasts, the Sommelier’s Selection offers a curated collection of Côte’s standout wines, with a white wine case (£110) and a red wine case (£120).

For celebrations, the French Fizz Case (£210) brings together a selection of sparkling French wines, perfect for marking any special occasion.

Explore the full collection at coteuncorked.co.uk

To find your nearest Côte Brasserie branch visit https://www.cote.co.uk

Winchester Gelato Lovers Are Swooning For Swoon Gelatos

Swoon, the Bristol-founded artisan gelato brand built on over a century of Italian-heritage craft, opened its newest bar at 79a Parchment Street, Winchester, on Friday, 20th March 2026. 

The opening marks the latest step in the brand's expansion beyond its South West heartland and into high-footfall, quality-conscious city-centre locations.

Founded in 2016 by Bruno Forte, whose family introduced handmade gelato to Great Britain over 120 years ago, Swoon is a true family affair. 

Bruno's wife Ana Maria leads the brand's marketing and social strategy, while co-founder Pat Powell, the creative force behind Swoon's instantly recognisable chic black-and-white aesthetic, oversees every visual element, from packaging to shop design. 

The brand now operates gelato bars in Bristol, Bath, Oxford and has a permanent concession within Selfridges Foodhall on London's Oxford Street. 

Winchester becomes the sixth location, and the brand has publicly signalled plans for further openings across the south of England.

Swoon is a premium brand with a proven track record, having accumulated over 100 Great Taste stars, more than any other dessert producer in the UK. 

It was crowned Supreme Champion at the Great Taste Awards 2019 for its Hazelnut Gelato, the first gelato producer ever to achieve that distinction. 

Its Bacio Hazelnut & Chocolate gelato was named Vegan Product of the Year at the Great British Food Awards in 2022, reflecting the brand's responsiveness to evolving consumer preferences. 

That commitment to quality runs through every ingredient; for example, Swoon sources its milk from Somerset farms and its pistachios from the renowned growing region of Bronte in Sicily.

Each bar serves handmade scooped gelato alongside a speciality dessert menu that includes gelato cakes, 'Swoondaes', ricotta-filled cannoli, Sicilian brioche, milkshakes, fruit smoothies, and Italian coffee sourced from Naples. 

A minimum of four vegan flavours are available at all times. All gelato recipes are developed by Bologna-based gelato expert Stefano Tarquinio, head of the Gelato University, who holds exclusive rights to supply his recipes in Great Britain through Swoon. 

The Winchester bar will also be available on Deliveroo.

Beyond its branded bars, Swoon has a growing retail and wholesale footprint. Its 500ml tubs are stocked in farm shops across the south west of England, and the brand has established partnerships with hospitality operators including Bosco Pizzerias. 

A wholesale offer is also available to trade partners looking to bring Swoon's award-winning gelato to their own customers. 

Production is centralised from the brand's purpose-built kitchen facility in Bristol, providing the scalable infrastructure to support continued growth. 

Swoon also operates a customer loyalty scheme across its bars, reflecting the brand's focus on building lasting relationships with the communities it serves.

Bruno Forte told That's Food and Drink: “My Italian family introduced handmade gelato to the UK over a hundred years ago, and Swoon is very much a family business with my wife, mother and sister all involved. 

"That family history and love of gelato drives everything we do, it's why we focus so much on provenance and using only the best and purest ingredients in the flavours we craft.

“Winchester is a city we've had our eye on for a long time. It's a beautiful, historic place with a real appreciation for quality and craftsmanship, the values that sit at the heart of what we do at Swoon.”

To learn more about Swoon visit https://www.swoononaspoon.co.uk.

If you wish to discuss stocking their products visit https://www.swoononaspoon.co.uk/wholesale