Celebrate French Language Day with a Feast of French Food & Drink

French Language Day, 20th March, is the perfect excuse to indulge in one of the world’s most celebrated cuisines. 

Whether you’re heading out to your favourite local pub, booking a table at a restaurant, enjoying a hotel break, or simply cooking at home, bringing a touch of France to your plate is easier (and more delicious) than you might think.

The French Connection: Why Food Matters

French culture and cuisine are inseparable. From rustic countryside cooking to refined haute cuisine, France has shaped how the world eats. 

French Language Day isn’t just about words, it’s about embracing the lifestyle, the flavours, and the artistry that come with it.

Dining Out: A Taste of France on Your Doorstep

You don’t need to hop on the Eurostar to enjoy authentic French dishes. Many UK pubs and restaurants offer French-inspired menus, especially classics that have become firm favourites:

Steak frites: simple, indulgent, and timeless

Coq au vin: rich, slow-cooked comfort food

French onion soup: topped with bubbling cheese

Duck confit: crispy, tender, and deeply satisfying

Top tip: Look out for specials boards. French dishes often appear as seasonal treats rather than permanent fixtures.

There are also many French restaurants in Britain. Google the nearest to you. You might be surprised at how many there are.

French Drinks to Sip and Savour

No French celebration is complete without a proper drink pairing:

Wine – From Bordeaux reds to crisp Loire Valley whites

Champagne – The ultimate celebratory fizz

Kir Royale – Champagne with a splash of crème de cassis

French cider – A lesser-known gem, especially from Normandy

Even your local pub may stock a decent French wine or two, perfect for raising a glass to the occasion.

Bring France Home: Simple French Dishes to Try

Celebrating at home? You don’t need to be a Michelin-star chef. French cooking can be wonderfully simple:

Charcuterie boards with cheeses, meats, and crusty baguette

Crêpes – sweet or savoury, perfect for any time of day

Ratatouille – a colourful, comforting vegetable dish

Tarte Tatin – a caramelised apple dessert that looks as good as it tastes

Pair with a bottle of wine, light a candle, and you’ve got instant Parisian vibes in your own kitchen.

French Flair on a Staycation

If you’re planning a night away, many UK hotels offer French-inspired dining experiences or wine menus. A French-themed dinner can add a touch of elegance to any staycation, especially when paired with good company and a relaxed atmosphere.

Make It an Occasion

French Language Day is about celebration, culture, and connection. Why not:

Host a French-themed dinner night

Try speaking a little French at the table (even if it’s just “bon appétit!”)

Explore a new dish or wine you’ve never tried before

Dernières réflexions sur la Journée de la langue française (or Final Thoughts on French Language Day):

You don’t need to be fluent in French to appreciate its culinary brilliance. Whether you’re clinking glasses in a pub, dining out in style, or cooking at home, French Language Day is the perfect excuse to slow down, savour good food, and enjoy life, just as the French do.

Speciality & Fine Food Fair to join Food, Drink & Hospitality Week from 2027, strengthening connections with IFE

Speciality & Fine Food Fair will begin a new chapter in 2027 as it moves to take place alongside Food, Drink & Hospitality Week at Excel London on 5-7 April 2027, bringing the UK's speciality food and drink community closer than ever to the wider food, drink and hospitality industry.

As part of this transition, the Fair will not take place in 2026 and will therefore not hold another edition at Olympia London.

For over a quarter of a century, Speciality & Fine Food Fair has been a trusted platform for producers and buyers to come together to discover exceptional food and drink, share stories and build lasting relationships.  

By taking place as part of Food, Drink & Hospitality Week, the Fair will be joining forces with IFE and its sister events, which welcome over 25,000 trade visitors across three days.

The new setting is designed to increase visibility and commercial opportunity for participating producers while preserving the distinctive spirit that has defined Speciality & Fine Food Fair for more than two decades. 

Speciality brands will continue to showcase high-quality food and drink in a curated environment championing craftmanship, innovation and storytelling, while gaining access to a larger and more diverse buyer audience.   

The move also places the Fair earlier in the year, aligning more closely with key buying cycles, budget planning and menu development across retail and hospitality. 

Mark Wiltshire, Co-Founder & Director of Diverse Fine Food, told That's Food and Drink: “Diverse Fine Food is delighted to support the new and improved Speciality & Fine Food Fair. 

"We truly appreciated being part of the discussions about the future of the show, and we're delighted with the plans taking shape. 

"The refreshed direction brings real momentum to the sector, and we're proud to support an event that consistently celebrates the best in food and drink.” 

Nicola Woods, Event Manager for Speciality & Fine Food Fair, added: “Speciality & Fine Food Fair has always been about bringing the industry together to celebrate exceptional producers and help them build meaningful relationships with buyers. 

"By joining Food, Drink & Hospitality Week and sitting alongside IFE, we're creating even more opportunities for those connections to happen. 

“This move allows us to preserve everything our community values about the Fair - its curated feel, its focus on discovery and its support for emerging brands - while giving our exhibitors access to a significantly larger and more diverse audience of buyers.” 

Speciality & Fine Food Fair will continue to champion emerging and established producers. Its Start-Up Village will remain a central feature, providing a dedicated platform for new brands to gain visibility, tell their stories and connect with buyers looking for the next generation of speciality products. 

Alongside the conversations taking place on the show floor, initiatives like the Meet the Buyer programme and Pitch Live, in partnership with IND!E, will be expanded to facilitate more curated introductions between producers and decision-makers, helping brands secure listings, build partnerships and grow their businesses. 

Matt Hopkins, Co-Founder at IND!E, commented: “Speciality & Fine Food Fair has always been one of the most important discovery destinations for emerging food and drink brands and the buyers looking to find them. IND!E has been attending and supporting the show for many years, so we're incredibly proud to be a key partner as it moves into its next chapter.  

“The move to new dates and a new venue is an exciting step that will allow the event to grow while preserving the unique atmosphere that makes it so special. We're looking forward to being there in April 2027, bigger and better than ever, championing the next generation of challenger brands.” 

The Fair will also continue to collaborate with long-standing industry partners such as the Guild of Fine Food. Managing Director John Farrand commented: “Speciality & Fine Food Fair has long been a key date in the food and drink calendar and an invaluable platform for celebrating and championing outstanding and worthy producers from across the sector.  

“The Guild of Fine Food is proud to have been involved with the show since its inception more than quarter of a century ago. We're excited to be a part of this new chapter and look forward to continuing our partnership, showcasing the annual crop of Great Taste stars as well as the most innovative food and drink makers, to a wider community of buyers.” 

While the setting may evolve, the Speciality & Fine Food Fair's identity will remain firmly rooted in its heritage. Producers and independent retail will still sit at the heart of the event, discovery will remain central to the experience, and the relationships that define the speciality food sector will continue to be built face-to-face. 

From 2027, the Fair will be transformed; combining the community spirit that has long defined the event with the commercial reach of the UK's largest gathering for food, drink and hospitality professionals. 

Find out more about Speciality & Fine Food Fair 2027 at specialityandfinefoodfairs.co.uk/next-chapter.co.uk 

New Easter Makes & Bakes from Bonne Maman

Easter is a time for tradition, togetherness and a little indulgence.

From leisurely family brunches at home to show-stopping desserts, Bonne Mamam has created a collection of delicious bakes and treats to enjoy with the family and friends over the Easter weekend.

Hazelnut Chocolate Easter Cupcakes

What could be sweeter than little bunny ears atop a light and fluffy cupcake, generously piped with a chocolate hazelnut mascapone icing? 

These delicious Easter Cupcakes have Bonne Maman Chocolate Hazelnut Spread swirled throughout, giving a rich, nutty flavour. A simple, pretty treat, perfect for Easter with the family.

Brownie Style Easter Eggs

A fun recipe to follow with little ones this Easter. Follow the steps to bake a simple chocolate sponge, then once cooled it’s time to get messy! Crumble the sponge in to a bowl and mix with heaps of delicious Bonne Maman Chocolate Hazelnut Spread. Next, mould the mixture into individual egg shapes before dipping in pastel coloured, melted white chocolate.

Decorate with pretty springtime sprinkles, et voila, or a dyna chi as they say in Wales, the land of our ancestors.

Easter Cookies

Delicious Easter bunny cookies sandwiched together with Bonne Maman Hazelnut Chocolate Spread. Simply roll out the cookie dough and using a bunny cutter or carboard template, cut bunny shapes from the centre. A simple and fun family recipe that is easy to make and even easier to enjoy.

Flower Cookie Cups

Sweet little flower cookie cups,  filled with an indulgent Bonne Maman Hazelnut Chocolate Spread mousse and topped with mini chocolate eggs. A super pretty (and delicious!) dessert for family gatherings this Easter that everyone is sure to love.

New styles, new thinking and new cheeses to discover. Details announced for Affineur of the Year 2026

The Academy of Cheese has announced plans for Affineur of the Year 2026, and is now inviting cheese lovers to visit, taste and vote for their favourite cheeses.

Taking place on Tuesday 16 June at Christ Church Spitalfields in London, the event will showcase over 50 entries, all pushing the boundaries of cheese innovation in the UK. 

Ticketholders are invited, and encouraged, to sample every single cheese before placing their votes in the People’s Choice Award.

Now in its fifth year, Affineur of the Year brings together cheesemakers, cheesemongers and cheese fans to celebrate the growing affinage movement in the UK, as the craft of meticulous maturation continues to influence Britain’s artisan cheese scene. 

Combining both art and science in equal measure, many entrants take their starting cheeses to weird and wonderful new places. 

Recent creations have been coated in leaves, aged in coal, and washed in liqueur, with some entries going onto enjoy successful product launches in their own right.

Entrants are invited to age up to five different cheeses, with trophies up for grabs in each category, and top honours going to the overall Champion. 

Category options include an 8kg Clothbound Cheddar from Quicke’s (Hard), a 4kg Gorwydd Caerphilly from Trethowan Brothers (Crumbly), an 8kg Blue Stilton from Cropwell Bishop (Blue), and a 250g Baron Bigod from Fen Farm Dairy (Soft). This year’s line-up will also feature a goat’s cheese for the first time; a 2kg Rachel from White Lake Cheese (Washed Rind).

Having attracted great interest from cheese communities around the world since its inception, Affineur of the Year is now supported by some of the leading figures in global affinage. 

As a result, this year’s Champion will receive an exclusive, fully sponsored week‑long professional development experience with the renowned Caves Team at Murray’s state‑of‑the‑art cheese aging facility in New York City.

Also new for 2026, the Mons Formation Rising Star Award will be presented to the competitor who demonstrates outstanding potential and understanding in the art of cheese affinage. 

The recipient will be invited to attend a 5-day affinage course at the Mons Fromager Affineur Caves in the Loire region of France, joining cheese expert Emma Young and legendary affineur, Laurent Mons.

This year’s judging panel will welcome new experts from all over the world, including Josh Windsor from Murray's Cheese in New York and Benjamin Vogel of Gourmino in Switzerland. 

They will judge alongside the likes of Laurent Mons from the Mons Formation, cheese writer and educator Patrick McGuigan, and 3-time Affineur of the Year winner, Perry-James Wakeman from Rennet & Rind.

Affineur of the Year 2026 will see entries coming in from across the UK, with competitors including The Courtyard Dairy in Yorkshire, Mike’s Fancy Cheese in Northern Ireland, Harvey & Brockless in Worcestershire, Fine Cheese Co. in Bath, and Neal’s Yard Dairy, Brindisa, Chiswick Cheese Market London's Paxton & Whitfield.

Affineur of the Year 2026 will take place between 1.00pm – 7.00pm on Tuesday 16 June at Christ Church Spitalfields in London. Tickets are available to purchase now from academyofcheese.org, priced at £60 +VAT.

White Chocolate and Raspberry Easter Fudge Recipe

Our friends at Steenbergs and Nikibakes have asked us to share this rather special White Chocolate and Raspberry Easter Fudge Recipe in time for your to make some batches to help you celebrate the Easter season.

Ingredients and what you will require:-

397g tin of condensed milk or use coconut dairy free condensed milk

450g

white chocolate 

tsp Steenbergs organic Fairtrade vanilla extract

50g icing sugar

350g chocolate mini eggs, some crushed, some whole

2 tbsp freeze-dried raspberries

2 tbsp raw cacao nibs

Method

Line a square tin with greaseproof paper to make it easier to pop your fudge out when it's done and set aside. 

Put the chocolate, chopped, into a heavy based pan, along with all of the condensed milk, and vanilla extract.

Melt on a very low heat, stirring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.

Once melted, tip in the icing sugar and combine very well, it will start to stiffen up at this stage but this is normal. Leave the mixture to cool for about 5 minutes, stirring occasionally to prevent a skin.

Once cooled, pour in 3/4 of the crushed mini chocolate eggs and quickly stir through pour into the tin and smooth over the mixture. 

Pour on the rest of the crushed mini chocolate eggs, freeze dried raspberries, and raw cacao nibs and press into the top of the fudge and store in the fridge overnight. Once it's set, remove from the tin and slice the fudge into squares. ENJOY!

https://steenbergs.co.uk/recipes/baking-and-sweets/white-chocolate-and-raspberry-easter-fudge

https://nikibakes.uk

Food & Drink Businesses Boosted by Award-Winning ERP Partner Success

Food and drink businesses across the UK and beyond are set to benefit from enhanced technology solutions after Manchester-based consultancy Anthesis secured two major industry awards.

Announced on 16th March 2026, Anthesis Ltd. has been recognised as both EMEA North Resell Partner of the Year and Resell Distribution Partner of the Year at the prestigious Infor Partner Network (IPN) Awards. 

The accolades highlight the company’s growing influence in helping food and beverage producers modernise their operations.

Supporting Food & Drink Innovation

In today’s fast-moving food and drink sector, efficiency, traceability, and adaptability are more vital than ever. From managing supply chains to improving production workflows, technology is playing an increasingly vital role.

Anthesis has been recognised specifically for its success in supporting food and beverage manufacturers and distributors through the implementation of Infor CloudSuite, a platform designed to streamline operations and improve business performance.

The result? Faster deployment of systems, better data insights, and ultimately improved outcomes for businesses navigating a competitive and often challenging marketplace.

A Long-Standing Partnership Driving Results

The awards also celebrate a long-standing collaboration between Anthesis and global software provider Infor, a partnership that has spanned over 15 years.

Charles Noden, Joint Founder at Anthesis, described the recognition as a reflection of the team’s commitment to That's Food and Drink: “This recognition reflects the unwavering dedication of our team and the strength of our long-standing partnership with Infor. We are immensely proud and absolutely delighted to receive these two honours.”

For food and drink businesses, this kind of expertise can translate into tangible benefits,  from reducing waste and improving stock control to ensuring compliance with industry regulations.

Why This Matters for Food & Drink Businesses

Whether you're running a small artisan food brand or a large-scale distribution operation, modern ERP (Enterprise Resource Planning) systems are becoming essential tools.

Key advantages include:

Improved supply chain visibility

Better inventory management

Enhanced production planning

Greater compliance and traceability

Data-driven decision making

With rising costs, changing consumer demands, and increasing regulatory pressures, having the right systems in place can make all the difference.

Industry Recognition That Signals Change

The Infor Partner Network Awards are designed to celebrate partners that deliver measurable impact, innovation, and customer success across the global ecosystem.

Jeanne Newberry, SVP of Ecosystem and Business Development at Infor, emphasised the importance of these partnerships: “Our partners are essential to how we grow the business, reach new markets, and deliver better outcomes for customers.”

For the food and drink industry, this recognition signals a broader shift, one where digital transformation is no longer optional, but a key ingredient for long-term success.

As the food and drink sector continues to evolve, partnerships like the one between Anthesis and Infor are helping businesses stay competitive, efficient, and future-ready.

For producers, manufacturers, and distributors alike, investing in the right technology could be the difference between simply surviving and truly thriving in today’s market.

https://anthesisglobal.com

Circumstance Distillery Crowns Winner of Its First Bristol Bartender Cocktail Competition

The innovative competition invited bartenders working across Bristol's bars and restaurants to create an original cocktail using spirits from the Circumstance portfolio, highlighting both the distillery's experimental approach to flavour and the city's vibrant, independent bar culture.

Following a live final held at the distillery, Ben Wilson of The Milk Thistle was crowned the inaugural Circumstance Cocktail Champion.

Wilson's cocktail drew inspiration from Bristol's independent food and drink heritage while showcasing the whisky's complex flavour.

He told That's Food and Drink: “In essence, I wanted the drink to capture the essence of Circumstance and Bristol. 

"To me, it embodied the typical ethos of both the city and the distillery, being go against the status quo, and own it. 

"Using iconic Bristol brands like Ribena, Fry's chocolate and Harvey's Wine Merchants, the honey, coffee, floral, biscuity notes of the Circumstance Rye shine through a flurry of blackcurrant and chocolate, obviously. Circumstance whisky is awesome and my drink is really tasty.”

Founded by distiller Liam Hirt, Circumstance Distillery has built a reputation for pushing the boundaries of English whisky through experimental fermentation, organic grains and flavour-led production.

Speaking about the competition, Hirt said the goal was to highlight the creativity of Bristol's bartending community.

“Bristol has an incredible hospitality scene full of passionate and creative bartenders. This competition was about celebrating the people who bring our spirits to life behind the bar and showcasing the talent that makes this city's bar culture so special.”

By focusing exclusively on local bartenders, the competition underscores Circumstance Distillery's commitment to supporting Bristol's independent hospitality community and strengthening the city's reputation as a hub for craft drinks and innovative cocktail culture.

SHIP SHAPE, BY BEN WILSON, THE MILK THISTLE

45ml Circumstance Rye

25ml Ribena Gastrique

15ml Double Cream Sherry

Garnish: Rye cracker with blackcurrant conserve

Ribena Gastrique:

·         200g Ribena Concentrate

·         80g Red Wine Vinegar

·         100g Caster Sugar

·         Pinch of salt

Combine all in a saucepan and reduce gently until homogenous and thickened slightly.

Double Cream Sherry:

·         2 bars of Fry's Chocolate Cream

·         Harvey's Bristol Cream Sherry (Solera)

·         Optional: Full fat milk

Melt the chocolate in a Bain Marie, adding a splash of milk if the consistency is a little too thick and gooey.

Once melted and homogenous, weigh the amount of chocolate and add 4x that amount in sherry (i.e. 75g chocolate = 300g sherry)

Mix well and refrigerate overnight.

Once chocolate is solid, filter mixture through coffee filters.

https://www.circumstancedistillery.com

https://milkthistlebristol.com

Celebrating St. Joseph’s Day: Traditions, Foods, and Drinks for a Meaningful Feast

St. Joseph’s Day, celebrated each year on 19 March, honours St. Joseph, the husband of Mary and foster father of Jesus. The feast is particularly beloved in Catholic communities and is widely celebrated in Italy, Sicily, and among Italian-American families.

The day combines faith, charity, and food traditions. Historically, it commemorates prayers to St. Joseph during a severe drought in Sicily during the Middle Ages. When rain finally came and crops returned, communities held great feasts in gratitude. Many of the culinary traditions associated with the day continue today.

For food lovers, St. Joseph’s Day offers a wonderful opportunity to prepare traditional dishes, share bread and sweets, and gather family and friends around the table.

The Tradition of the St. Joseph’s Table

One of the most distinctive customs is the St. Joseph’s Table (or altar). Families prepare a table filled with symbolic foods and decorative breads. It is often arranged with candles, flowers, and images of St. Joseph.

The table traditionally includes:

Bread in decorative shapes (crosses, staffs, or crowns)

Fresh fruit and vegetables

Pastries and sweets

Meat-free dishes, reflecting the Lenten season

Wine for sharing

Food from the table is often shared with neighbours, friends, or those in need, reflecting the charitable spirit of the day.

Traditional Foods for St. Joseph’s Day

St. Joseph’s Bread

Decorative bread is central to the celebration. The loaves are often shaped into religious symbols and sprinkled with sesame seeds.

These breads symbolise gratitude and abundance. In some traditions they are given away to visitors or donated to the poor.

Pasta with Breadcrumbs

Because the feast falls during Lent, many traditional dishes are meat-free.

A classic dish is pasta with toasted breadcrumbs, sometimes called poor man’s Parmesan. Variations may include:

Sardines

Wild fennel

Raisins

Pine nuts

The breadcrumbs represent sawdust, symbolising St. Joseph’s work as a carpenter.

Zeppole di San Giuseppe

The most famous sweet of the day is Zeppole di San Giuseppe.

These delightful pastries are typically made from choux dough and filled with:

Custard or ricotta cream

A cherry on top

A dusting of icing sugar

They are one of the most recognisable treats associated with the feast.

Drinks for St. Joseph’s Day

Food is only part of the celebration. Drinks also play a role in bringing people together.

Traditional options include:

Red wine, particularly Italian varieties such as Chianti or Nero d’Avola

Sweet dessert wines like Marsala

Coffee or espresso served with pastries

Sparkling lemonade or citrus drinks for a refreshing non-alcoholic option

For a modern twist, some people enjoy Italian liqueurs such as limoncello after the meal.

A Celebration of Family, Faith, and Generosity

At its heart, St. Joseph’s Day is about gratitude, generosity, and community. The sharing of bread and food reflects a powerful message: when we have enough, we should help others who may not.

Whether you honour the day with a full St. Joseph’s table, bake a loaf of decorative bread, or simply enjoy a pastry and coffee with loved ones, the celebration offers a chance to slow down, gather together, and appreciate the traditions that connect food with faith.

And if you need an excuse to enjoy a custard-filled pastry in the middle of March, St. Joseph’s Day might just be the perfect one.

Beer, Lager, Ale and Cider Cocktails: Creative Drinks to Try at Home

Discover creative beer, lager, ale and cider cocktails you can make at home. Learn how to mix refreshing craft beer and cider drinks for every season.

Beer, lager, ale and cider are traditionally enjoyed on their own, but they can also be the foundation for creative and refreshing cocktails. 

Across the UK and beyond, bartenders and home enthusiasts are increasingly experimenting with beer cocktails and cider cocktails, blending familiar pub drinks with fruit, herbs, spices and mixers to create something new.

If you enjoy craft beer, real ale or crisp cider, cocktails built around these drinks can offer a fun way to explore different flavour combinations without needing a full spirits collection.

Why Beer and Cider Work Well in Cocktails

Unlike stronger spirits, beer and cider already contain layers of flavour created during the brewing or fermentation process. Malt, hops, fruit notes and natural carbonation all contribute to a drink that can act as a ready-made base for cocktails.

Different styles offer different possibilities:

Lager brings crispness and light bubbles

Ale adds malt depth and sometimes caramel or citrus notes

Craft beer can introduce unusual flavours such as tropical fruit or chocolate

Cider offers natural fruit sweetness and refreshing acidity

Because of this variety, beer and cider cocktails can range from light and summery to warm and autumnal.

Easy Lager Cocktails to Try

Lager is often the simplest starting point because its clean flavour pairs well with citrus and soft drinks.

A classic example is the lager shandy, mixing lager with lemonade for a refreshing summer drink. For a slightly more adventurous twist, try adding:

Fresh lime juice

Ginger beer

A splash of orange liqueur

The result is a light cocktail that keeps the refreshing character of lager while adding extra brightness.

Ale-Based Cocktails with Depth

Ales have richer malt profiles, making them ideal for cocktails with deeper flavours.

Golden ales work well with honey, lemon or herbal ingredients, while darker ales pair nicely with spices or cola-style mixers. Some pubs even experiment with ale cocktails using:

Spiced syrups

Coffee flavours

A small dash of whisky or bourbon

These drinks tend to feel fuller and are perfect for cooler evenings.

Cider Cocktails for Every Season

Cider is incredibly versatile and works beautifully in cocktails because it already carries apple or pear notes.

Summer cider cocktails might include:

Elderflower cordial

Fresh berries

Mint and citrus

Meanwhile, autumn or winter cider cocktails can incorporate:

Cinnamon or cloves

Spiced rum

Cloudy apple juice

Warm cider cocktails have also become popular at Christmas markets and winter gatherings.

Tips for Crafting Beer and Cider Cocktails

If you want to experiment at home, keep these simple tips in mind:

Start with good quality beer or cider

Avoid overpowering the base drink with too many ingredients

Use fresh citrus or herbs where possible

Serve well chilled, unless making a warm winter cocktail

The aim is to complement the drink rather than hide it.

A Growing Trend in Pubs and Home Bars

As craft brewing and artisan cider continue to grow in popularity, beer and cider cocktails are becoming more common in pubs, bars and restaurants. Seasonal cocktail menus featuring lager coolers, cider spritzes or ale-based drinks can offer customers something a little different while still celebrating classic British beverages.

For home entertainers, these cocktails are also wonderfully approachable. You can experiment with flavours you already enjoy without investing in an extensive cocktail cabinet.

Beer, ale, lager and cider have long been staples of British pubs. With a little creativity, they can also become the stars of inventive and refreshing cocktails.

Black Velvet is a famous cocktail, made from combing Guinness and Champagne, dating back to the 1860s, invented in London in honour of the late Prince Albert.

That's Green: Don’t Be a Sinner, Be a Binner!

That's Green: Don’t Be a Sinner, Be a Binner!: A campaign from That’s Green Litter is one of the simplest environmental problems to solve, yet it continues to spoil our streets, parks, a...