Wetherspoon Real Ale Festival 11 to 22 October

Between Wednesday 11th October to Sunday 22nd October the Wetherspoon pub company is running another of its highly successful and very popular real ale festivals at all of its pubs up and down the country.

Real ale fans will be able to sample beers from award-winning brewers, taste brews from five international breweries, take a look at 25 ales that are totally new to Wetherspoon pubs and enjoy up to 30 different ales and beers.

Beers you could try will include Conwy Kashmir IPA, Harviestoun Broken Dial, Joe’s Garage

Bohemian Pale Ale, all the way from the Czech Republic, From the USA there's New Realm Hoptropolis IPA, Robinsons Fear Of The Dark, Steel & Oak Easy Stout from Canada, Yazoo Dos Perros from Tennessee, Zululand Zulu Blonde from South Africa.

Also there's Salopian The Murmurings of a Lost Leviathan, Titanic Cherry Porter, Thornbridge Hubble, Wychwood King Goblin, Hogs Back Ratfink & Ripsnorter, Evan Evans Challenger, Maxim Slovenian Pale Ale, Inveralmond Ossian Oatmeal Stout, Castle Rock Phoenix Tears and other beers besides, plus the usual array of other ales. Plus several ciders (including craft ciders, usually) and food is available all day.

Prices may vary between pubs, also check if the Festival Third of a Pint scheme is still operating.

For full details check out the link here https://www.jdwetherspoon.com/news/2023/09/autumn-real-ale-festival

We are fortunate that we have four Wetherspoon pubs all reasonably local to us and we'll plan our visits accordingly. 

That's Christmas: Buying Christmas gifts online? Here are some tips

That's Christmas: Buying Christmas gifts online? Here are some tips: A new investigation conducted by Which? has uncovered that, over the past year, as many as four million Amazon shoppers may have been offere...

A New Dawn for Fine Dining. The Trencherman's Guide Heralds a New, Wonderful Era for Hospitality

At the recent launch of the 31st edition of the Trencherman's Guide, the South West's original dining guide, Michael Caines MBE, chair of the Trencherman's committee, stated: "Many have declared a new dawn for fine dining in this post-Covid world and this 31st edition of the Trencherman's Guide proves it.

"In the South West and across the rest of the UK, the dining scene is evolving; there's no question about it,' says Michael, a leading light on the South West food scene who owns Michelin-starred Lympstone Manor in Devon, The Cove at Maenporth in Cornwall, and Mickeys Beach in Exmouth. 'Browse the pages of the Trencherman's Guide edition 31 and you'll find, more than ever before, the diverse ways that chefs and restaurateurs are extending their core business to incorporate a variety of dining experiences that don't compromise on quality.

"From wood-fired pizzas served on hotel terraces to family-friendly beach bars and fish shacks in pub gardens, authentic South West dining experiences are now reaching out to an even greater audience, which is fantastic for everyone, including the region's food and drink producers. 

"The ceremony of multi-course meals and starched linen still holds huge appeal to those chasing a real sense of occasion, but it's now time to expand our perspective on the definition of the most exquisite dining experiences."

The annual epicurean bible for the region launched its latest edition on Monday September 25 at Ugly Butterfly by Adam Handling in Carbis Bay with a champagne reception and exquisite four-course lunch. 

This year's guide, covering the entire South West region from Land's End to the furthest reaches of Dorset and the Cotswolds, features 106 restaurants that have surpassed the strict Trencherman's entry criteria. This year's members range from formal restaurants to dining pubs, bistros and even bottle shops.

At the helm of the guide is new editor Abi Manning, who describes it as "a true celebration of the best places to eat in the South West, in their many guises. The concept of fine dining isn't dead, but there's certainly a movement towards a more casual restaurant experience, as shown in our guide. 

"This is the direction the industry is now taking, as a result of food and energy prices putting pressure on restaurants, as well as the cost-of-living crisis for consumers. But quality is still the key and we believe a casual meal using hyper-local ingredients cooked extremely well is equally as valid as a multi-course tasting menu."

Abi points to the 25 new additions to the guide, saying: "It's evidence of the talent that continues to flourish in this food-rich corner of the UK." 

She went on to say: "The guide, and the independent dining scene, is moving into an exciting new era. We're incredibly lucky we have such an abundance of incredible chefs who are paving the way, and along with their teams are finding innovative methods to use the rich produce of our land and sea to create memorable dining experiences."

The guide launched in style at the event in north Cornwall, attended by Trencherman's members and guide partners Dole, The Eco Laundry, PKF Francis Clark, Hallgarten & Novum Wines, Navas Drinks and Trevethan Cornish Craft Distillery. Event suppliers included Yallah Coffee, Matthew Stevens Cornish Fish, Philip Warren Butchers and Otter Valley Farms.

A special and very sumptuous four-course banquet was created by four chefs who appear among its pages: Ugly Butterfly chef-patron Adam Handling (and this year's Champion of Champions on Great British Menu), Guy Owen of The St Enodoc Hotel in Cornwall, Harriet Mansell of Robin Wylde in Dorset and Nicholas Balfe of HOLM in Somerset. Each chef sought to highlight the bountiful produce of the South West, with ingredients including Somerset lamb, Cornish duck, Dorset dandelion root and Cornish seaberry. 

Order your copy of the 31st Trencherman's Guide here at trenchermans-guide.com. 

We at That's Food and Drink are certain that this guide will make an excellent Christmas gift for the foodies in your life.

(PICTURED: Chefs Guy Owen and Adam Handling, editor Abi Manning and chefs Harriet Mansell and Nicholas Balfe, image courtesy of Guy Harrop)

Wickhams Wins at Decanter Retailer Awards

Building on the success after being shortlisted at the Decanter Retailer Awards, Wickhams has this year been crowned well-deserved winner in the prestigious awards. 

The Devon-based independent online wine and spirit merchant won 'Best Specialist Retailer South & Regional France', which was announced earlier this week.

The business was also shortlisted for the 'Best Small Online Retailer' and 'Best Specialist Retailer, England & Wales' categories. A relative newcomer, having only opened for business three years ago, Wickhams winning at the Decanter Retailer Awards 2023 is a high accolade due to the exceptional choice consumers have when coming to wine buying in the UK. 

Said Wickhams' founder Dan Farrell-Wright: “We're obviously utterly thrilled to have won this award. The Decanter Awards really highlight the strength and breadth of the UK retail sector, there is a great deal of competition out there so to win is hugely gratifying. 

"My aim with Wickhams is to provide easy access to great wine for all wine drinkers. We go above and beyond to ensure we know the wines we sell inside out and can offer the best to our customers, which is what I attribute our success to.”

The 2023 edition of Decanter Retailer Awards was led by a judging panel of seven independent experts who thoroughly reviewed and discussed all entries.

One of the judges was wine educator, writer and MW student Leona De Pasquale, who noted: “While unanimous decisions were often reached, some entries required extensive deliberations and votes were required due to exceedingly tight competition. This underscores the vibrant, utterly remarkable wine scene that UK consumers are fortunate to be able to enjoy.”

At the core of Wickhams' business is the desire to offer customers the chance to try new wines, whether in specially curated cases, the mixed-case-of-six value option or via their tasting events. All Wickhams events are interactive, lots of fun and come highly recommended. 

They are hosted by wine expert Pip Vanham AIWS DipWSET and Wickhams' founder Dan Farrell-Wright, alongside other guest hosts. For online tastings, the wines are delivered through your letterbox in tasting size packets large enough for two pours, prior to the event, ready for you to enjoy from the comfort of your own sofa. 

More information of forthcoming events, both online and in-person can be found here 

https://wickhamwine.co.uk/my-events.

https://wickhamwine.co.uk

They have a wonderful range of wines, sparkling and still, red and white, plus a range of gifts, all of which would make excellent Christmas purchases. 

Free garlic bread when you buy the latest Peter Kay book at Morrisons

Morrisons is helping its customers celebrate the release of Peter Kay’s, ‘TV: Big Adventures on the Small Screen’ by offering a free serving of garlic bread with every new book sold. 

Kay, who famously claimed that garlic bread ‘is the future’, is releasing a new book detailing his incredible journey through television to create some of the most popular comedy shows of the last two decades, like Phoenix Nights and Carshare.

The new book is available in Morrisons stores all over the country for £12 and customers will be able to bag themselves a free garlic bread from 28 September to 1 October to celebrate the new launch.

Whether it’s seeing a pack of Hobnobs in the biscuit aisle that reminds customers of Peter Kay or a loaf of garlic bread, it will be impossible to avoid the charm of the Bolton-based joker in Morrisons as he will also be lending his voice to Tannoy announcements in stores up-and-down the country to mark his latest release. (EDITOR: Oh, I'll look forward to listening out for those, the next time I'm in Morrisons, flashing my smile and my Morrisons More Card!)

Lee Newman, Media and Paper Shop Buying Manager at Morrisons, said: "Peter Kay is a national treasure with jokes that make people laugh from Bolton all the way to Amarillo. Hundreds of people will be rushing to grab a copy of his new book, and we know the main man himself would approve of the gift we're offering to our customers alongside it. It’s the future!”

To find your nearest Morrisons store, please visit: https://my.morrisons.com/storefinder. 

Incidentally, I think this will be a "must buy" Christmas stocking filler of a book. Just eat the garlic before you wrap the book up!

Good news, Brentford! Morrisons opens new store on Brentford High Street

Today, Thursday 28th September, Morrisons is relocating and opening a new supermarket on Brentford High Street as part of the town’s important ongoing regeneration project.

The Brentford Project, Ballymore’s new 1.2 million sq ft residential-led development in West London, aims to transform the southern half of the town’s High Street, reconnecting it to the waterfront and bringing a mix of dining, entertainment, shopping and leisure amenities, along with 876 new homes.

Besides offering customers a carefully tailored mix of Morrisons own brand products alongside branded favourites, the relocated Morrisons store will introduce a new Market Kitchen proposition where freshly made meals are created by a team of in-store chefs. (EDITOR: Wow! We want one of those!) 

This means customers in Brentford can have their breakfast, lunch or evening meal freshly made-to-order using seasonal ingredients. Customers can then choose to eat the meals in or pick up their food to go. The menu includes a choice of select wraps, including breakfast options, a selection of tasty pies, jacket potatoes, toasties, rice bowls, pizza and burgers. 

The store will also feature Morrisons much loved Market Street option with colleagues available to offer advice on Morrisons meat and fish range. Other key features in the store include:

Morrisons Nutmeg baby range

A pharmacy

Morrisons: The Best range which offers a little bit of luxury at great prices

A home range of cookware and soft furnishings

A wide selection of Free From products.

Said Daniel Daly, who is Morrisons Brentford Store Manager: “Brentford is currently undergoing a huge regeneration project by Ballymore and we know residents in the area have been eagerly anticipating the opening of our store at the very heart of the town.

“Today, they've got a brand-new Morrisons store, with skilled food making at the very heart of it and plenty of useful services, too. We hope customers will love this new store as much as they did the previous store and we look forward to welcoming them here/”

Richard Pearce, Senior Development Manager at Ballymore, added: “We're obviously pleased and delighted to welcome Morrisons revamped store to The Brentford Project, a new neighbourhood shopping and leisure destination. 

"The diverse range of stores from well-established household names to new creative enterprises, sits well alongside the newly relocated Morrisons and the addition of the new Market Kitchen as part of this concept. 

"Our overarching aim for the Brentford Project development is to re-connect the convenience retail-led High Street with the vibrant leisure-led waterfront including cafes, restaurants, coffee shops and cinema. Whilst The Lanes, the third area within the project, links these areas and showcases a broad range of small boutique, independent and emerging entrepreneurs, and local retailers, too.

“This Morrisons launch represents a very important next step for Ballymore and its journey, realising the community-focused long-term vision and most importantly, responding to strong desire for this much-loved brand to remain in Brentford; serving the every-day needs of residents and locals.”

The store was due to be formally opened by the Brentford FC Mascot Buzz. Prior to the opening, local dignitaries visited the store to meet the store manager and his team.

That's Christmas: Savvy Shoppers are looking for Christmas bargains

That's Christmas: Savvy Shoppers are looking for Christmas bargains: Esendex data has learned that over three-quarters (78%) of UK consumers will stop spending up to a month before Black Friday so they can sna...

Boutique lunch raises almost £3,000 for Francis House Children's Hospice

“Francis House is an amazing charity, and we were proud to be sponsors of the Boutique Lunch.

A glamorous Boutique Lunch at Gusto Italian Restaurant in Cheadle Hulme, Cheshire, raised £2,700 for the Francis House Children’s Hospice.

The event was sponsored by Sinclair Law and supported by ladies’ fashion retailer Flair Boutique UK.

Lucy Hart, director of Sinclair Law based in Wilmslow said: “Francis House is an amazing charity, and we were proud to be sponsors of the Boutique Lunch. A fabulous afternoon was experienced by all in support of this incredible charity.”

A variety of stalls from chocolates to handbags, fashion to skincare were on hand for guests to browse including Jewellery from Deanne, Beehive Boutique Manchester, Tropics with Shirlie, Henshaw’s House of Cocoa, and Cheshire Home Fragrance, all adding to the relaxed and enjoyable atmosphere.

Based in Didsbury, Francis House supports over 600 families from across the Greater Manchester and Cheshire region with respite care, homecare, sibling support, emotional and bereavement support.

At the lunch, guests enjoyed a special two-course lunch and a fashion show of new season styles by Flair Boutique UK.

Singer Andrew Alty performed beautiful ballads and had everyone up on their feet dancing to Sweet Caroline.

Guest Victoria Young commented on the event: “I had a fantastic afternoon catching up with networking colleagues and raising money for such a worthy cause, it was a lovely afternoon with beautiful food and flowing drinks and even had chance to do a little retail therapy from the stalls that were showcasing their lovely items – a great afternoon and highly recommend, we can’t wait for the next one.”

Raffle prizes included a handbag, beauty hamper, chocolate hamper and a diamond necklace donated by Beaverbrooks.

Lucy Thompson, events manager of Francis House said: “A big thank you to all the ladies that came along and supported our Boutique Lunch. The atmosphere was great, and everyone was so generous with their donations.’’

Tickets are now on sale for the Francis House ‘Let’s Party’ Christmas Ball at the Concorde Conference Centre on December 1. To book for this unmissable event visit www.francishouse.org.uk/christmas-ball

EU Under Pressure as Footage Shows ‘Horrendous’ Polish Egg Farm

Piles of dead hens, eggs covered in blood, twisted legs, pecked feathers, these are the images documented by workers employed on a poultry farm belonging to Fermy Drobiu Woźniak, the largest egg producer in the European Union. Anima International is calling on the EU to not weaken its stance on the welfare of hens.

This summer, Oksana, together with her partner Sasha, were employed at a laying hen farm in the village of Wioska in central-west Poland. The poultry farm belongs to the largest egg producer in the EU, Fermy Drobiu Woźniak. Nearly one million hens in cages and tens of thousands of hens in barns are reared at that farm. In fact, one in five laying hens in Poland lives on one of Woźniak’s farms.

Oksana and Sasha documented their daily work for six weeks. One of their primary duties was to remove dead hens from their cages, the birds died due to the poor rearing conditions, or were killed by other hens in the cages, or died as a result of becoming stuck. For example under a perch. Each day, the workers collected dozens to hundreds of dead birds. In fact  some had been laying dead in the cages for several weeks and were already in a state of decomposition.

“Sometimes they were blue, and fluids leaked out of them,” says Sasha in the video.

The hens live in close confinement, resulting in aggression (including pecking each other to death) or acts of cannibalism. Numerous birds were in very poor physical condition,. They had missing plumage, had deformed legs and wounds to their bodies, and some died of exhaustion. The video also shows cases of hens dying while laying more eggs, with eggs stuck in their cloaca.

A veterinary inspection carried out several weeks after the footage was collected validated the concerns documented by the investigative workers. Anima International has filed a notice to the prosecutor’s office in Poland on the grounds of potential animal abuse. The footage will serve as evidence in the proceedings.

A ban on cage farming is currently under consideration by the EU as part of the revision of all EU animal welfare legislation. The European Citizens’ Initiative “End the Cage Age”, launched by Compassion in World Farming, has been signed by 1.4 million people. The European Commission is expected to present a legislative proposal on this issue this autumn.

But recent allegations that the plans could possibly be dropped have raised alarm amongst campaigners. “Many countries are already transitioning away from caged farming systems for hens,” says Kirsty Henderson, Executive Director of Anima International. “The EU must follow through on its promises and do its part in eradicating animal suffering from our food system.”

Fermy Drobiu Woźniak exports 70% of its production to 60 countries in Europe, Asia, and Africa. Every year, 300 million animals suffer in cages in the EU.

https://opencages.org/

That's Health: Flu shots? Get 'em when you get you groceries!

That's Health: Flu shots? Get 'em when you get you groceries!: Supermarkets with pharmacies are offering flu shots to their customers. A way to avoid the seasonal flus that usually sweep through the coun...

Kabuto Launches Mac N'cheese Korean BBQ Feast Box

Yes, taste just got supersized! Normally known for its delicious 'Posh Pot Noodles', Bristol-based Kabuto now makes mega tasty Mac n'Cheese, too - and fans have been loving it!  This month a brand new flavour goes live: a zingy yet creamy Kabuto Mac n'Cheese Korean BBQ.

It's a big box full of even bigger flavour, oozy gooey cheesy goodness, mixed with the unmistakable hotness of Korean cuisine, set to tantalise your tastebuds and bring some fun to your feasts. Korean food has splurged in popularity in the last few years, but this was a combo they didn't think anyone saw coming!

One Box' of Korean BBQ will contain two servings, a perfectly sized portion for a cosy night in. Seriously great Mac n'Cheese with seriously great ingredients, Kabuto wants to create adventurous meals that don't break the bank, inspired by world cuisines. Mac n'Cheese heaven will be yours in just six minutes, you'll need a hob for extra cosy creaminess. 

Although the Mac is really utterly delicious on its own, Team Kabuto wants you to get creative: why not try them mixed with pulled meats, a kimchi garnish or some stir-fried veggies? More recipe ideas will be loaded to social media over the coming weeks, and the box itself has more ways to get creative with Kabuto, also.

Using all 100% natural ingredients, containing no additives, preservatives or artificial colours, Mac N'Cheese has been created for families and busy people looking for a premium pasta pot. All Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.  

Meal for 2: Amazon - free delivery for Prime members, RRP £3.95 

Nutritional values per 1 portion prepared (with 200ml semi skimmed milk)

401 calories

3.8g fat, 1.4g which saturates

Carbohydrate 68.6g, of which sugars 5.9g

Fibre 2.4g

Protein 13.2g

Salt 2g

Says Holly Mansfield, Kabuto's Brand Manager: “To launch a product exclusively to Tik Tok is a first for us, as we want the superfans to get their hands on them where we know they hang out the most! We can't wait to work with our community on recipes and fun ways to chat all things Mac n'Cheese. We're obsessed with this flavour fusion and we hope you love it too!”

https://www.tiktok.com/@kabutonoodles 

Get Your Avocado Bake On!

Try these delicious avocado bakes ahead of the launch of Bake Off next week and add some health into your cake fix. You won't believe how good they taste!

As anticipation for this year’s season of The Great British Bake Off grows, the World Avocado Organisation (WAO) shares some delectable avocado-infused baking recipes, to inspire home bakers with innovative and scrumptious avocado-infused treats.

Whether you're a seasoned baker or just starting your journey in the world of baking, these avocado-infused recipes offer a creative and nutritious twist to traditional favorites. Avocado not only adds creaminess and richness to your treats but also contributes to a healthier and guilt-free indulgence. Avocados are not only a delicious addition to baking but also offer numerous health benefits as they are filled with vitamins, minerals, fibre and healthy fats.

That's Food and Drink offers our sincere thanks to the World Avocado Organization for supplying the recipes and images.

Avocado Lemon Cake (with less butter)

Ingredients

75g unsalted butter, at room temperature

200g sugar

2 lemons

1 ripe avocado

4 eggs

200 g flour

1 tsp baking powder

Equipment

Good processor or mixer

Grater

Sieve

Greased cake tin (25cm)

Method

Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.

Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.

Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.

Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the preheated oven for about 45 minutes or until golden brown.

Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices

Recipe Tip

Top with raspberries or other berries.

Avocado Pistachio Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

vegetable cooking spray

225g  unsalted pistachios

340g all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

 180ml  skimmed milk

1 tsp. vanilla extract

1/2 tsp. almond extract

1 ripe, fresh avocado, halved, pitted and peeled

340g  sugar

2 eggs

Icing sugar

raspberries or strawberries (optional)

Method

Preheat the oven to 180°C

Line a 9" cake pan with wax paper, spray with cooking spray, and dust with flour. Tap out excess flour.

Place pistachios in a food processor and pulse for about 40 seconds. Add flour, baking powder, and salt and pulse just until combined.

In a small bowl stir the milk and extracts together.

Place the pulp of the avocado into a mixer with the sugar and beat until smooth.

Add eggs one at a time, beating after each addition. Alternate adding the pistachio and milk mixtures.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool for 5 minutes in the pan then place on a cooling rack to completely cool.

Sprinkle with icing sugar. Serve with berries, if desired.

Avocado Pumpkin Spice Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

567g  all-purpose flour

255g  almond flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. fine sea salt

255g sugar

1 cup pumpkin, pureed

170g ripe, fresh avocado, halved, pitted, peeled and pureed

2 large eggs

1 Tbsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground allspice

250ml milk

Dust of icing sugar (optional)

Method

Preheat the oven to 180°C with a rack set in the center.

Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, combine the sugar, pumpkin puree, avocado, eggs, and spices, mixing on medium-high for 2 minutes. Add the milk and stir.

Fold in the dry ingredients until well combined.

Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.

Dust with icing sugar just before serving if desired.

The World Avocado Organization is a non-profit organisation founded in 2016 whose members are avocado growers, exporters and importers from around the world - including the top four grower supplier countries to the EU and UK. 

The World Avocado Organization promotes the consumption of avocados based on their nutritional value and recognised health benefits. It also shares information and insights on avocado production, supply chains and sustainability with the public.

For further information, please visit: https://avocadofruitoflife.com/en

Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

That's Christmas: Celebrate a very special Christmas at Darts Farm

That's Christmas: Celebrate a very special Christmas at Darts Farm: Darts Farm, near Exeter, Devon, is the perfect place to get into the Christmas spirit with everything you could possibly need all under one ...

Torabhaig Legacy Series Latest: Allt Gleann Batch Strength Limited Release

Torabhaig Single Malt Distillery on the Isle of Skye closes the current chapter of its Torabhaig Legacy Series with a limited edition batch strength release which are direct from the cask.

Torabhaig Single Malt Distillery on the Isle of Skye announces a new limited edition release, Torabhaig Allt Gleann Batch Strength. This special edition, batch strength release of Allt Gleann completes the current chapter of the Torabhaig Legacy Series, which charts the journey to 10 year old for this exciting new distillery on the Isle of Skye.

The release bottled unreduced shows the confidence this youthful distillery has in the quality of its whisky and highlights the strength of their emerging signature style: well tempered peat. It's drawn directly from a select batch of casks and sings of smoke and brine. Heavily inspired by the spectacularly rugged coastline on which the distillery sits on the Isle of Skye, Torabhaig tames heavily peated grains to produce an elegantly rugged dram, balancing strength with refinement to accentuate the floral, fragrant characters of the whisky.

Remarks Torabhaig Whiskymaker, Neil Macleod Mathieson: “Torabhaig Allt Gleann Batch Strength is our way of bidding a fond farewell to Allt Gleann and closing out this chapter of Torabhaig's journey to 10 year old. 

This is the last time we'll get to see this specific style of Torabhaig, so we set aside a few hundred casks of this expression distilled during the experimental phases of 2017 and 2018 to release at its natural strength."

He went on to say: “As with Allt Gleann, we're transparent on the bottle about everything, from the variety of barley to the type of yeast to residual ppm, not just in grain ppm. We want to take whisky lovers on this journey of experimentation with us and are confident about sharing our findings about flavour as we're building this liquid legacy.”

Allt Gleann is named after one of the natural spring water sources that feed the Torabhaig distillery, which sits on a historical site on a rugged coastline. While the distillery has only been operational since January 2017, it is only the second Single Malt distillery on the Isle of Skye in almost 200 years. The 19th century distillery building is an old farmhouse that was painstakingly restored over a four-year period. The historic nature of the building provided creative constraints in terms of the still size and distillery layout.

RRP: £75/ 85 EUR/ $89.99 US

Tasting note: Smoke & brine. A robustly peated spirit with a deceptively refined character resulting in a complex and characterful maritime whisky

Grain: Concerto malted barley

Yeast: Fermented with pinnacle MG+ yeast

Wood: American oak, first fill bourbon barrels and re-fill whisky barrels

Time in cask: 60+ months

Peat in grain: 78+ PPM

Residual peat: 2.8 PPM

ABV: 61.1% 

Treatment: No chill filtration. No colour added

https://torabhaig.com

Chiquito puts fiesta fun into Freshers Week

Mexican restaurant favourite Chiquito is putting the fiesta fun into Freshers week with a mega FREE bingo game with some amazing prizes.

Chiquito, known for its party atmosphere and great tasting Mexican cuisine, is launching the pop up bingo at universities up and down the country to celebrate Freshers (Oct 9-Nov 9).

It all kicks off at the pop up La Loteria Bingo Bar, in collaboration with Cazcabel Tequila, which will offer a FREE drinks to students who sign up to the Chiquito newsletter. Find the team at University of Portsmouth (9/10), Northumbria University (12/10), Newcastle University (13/10) and University of Leicester (16/10).

From 9th October till 9th November students will also have the opportunity to win fantastic big prizes at Chiquito. By using their ‘La Loteria’ code, which is sent via email upon signing up, students will have the chance to win a food and drinks dinner party at Chiquito worth up to £500, free nachos and churros for a year, free tacos (vegan and meat available), free churros when you order a main, 2-4-1 meals on Sundays, and more besides. To enter, all students need do is dine in and use their ‘La Loteria’ code - they’ll get a tasty 25% off mains when they do too, also!

You’ve got to be in it to win it and with that in mind, the Chiquito & Cazcabel team will be spreading La Loteria joy with a series of special immersive Bingo nights, offering 2-4-1 drinks to students all night with prizes to be won. La Loteria Bingo Nights kick off at Portsmouth on 9th October from 7.30, with more dates to be released. To find full details on Bingo nights, go to www.chiquito.co.uk/students.

Chiquito, which has been delivering the best of Mexican cuisine for over 30 years, will also be offering ALL Freshers students a range of freebies and discounts from now until Nov 9 to help them enjoy their first few weeks of term. All vouchers to be handed to their server and can be redeemed once.

The discounts include, 30% off Food (limited to Build Your Own & Fajita Section), FREE Churros Dessert (with purchase of main meal), FREE Regular Soft Drink/FREE Garlic Tortilla Bread (with purchase of main meal), FREE Nachos for a Year – Voucher (one per month for twelve months).

Chiquito Head of Brand, Sasha Storey, said: “Chiquito is a renowned destination for students, drawn in by our fiesta atmosphere and tempting cocktail menu. We've partnered up with Cazcabel this year to bring a series of exciting bingo events - known as La Loteria in Mexico. We can't wait for our freshers to immerse themselves in our Mexi-festa vibes and win some exciting prizes along the way too.”

For full terms and conditions please see: https://www.chiquito.co.uk/terms

Peak District pub entrepreneur aiming to reopen historic Ashford Arms after almost losing everything during Covid

Rob Hattersley, 39 (PICTURED) from the Peak District town of Bakewell founded Longbow Bars & Restaurants, an independent hospitality business, shortly before the pandemic hit. 

After selling his house to fund his first venue, The Maynard in Grindleford, Rob nearly went bankrupt after opening just six weeks before the first lockdown.

However, three years on and Rob is preparing to open his third venue in early 2024, The Ashford Arms in Ashford-in-the-Water. 

It's a gorgeous 17th century pub at the gateway to this popular Peak District village, The Ashford Arms didn’t survive the pandemic and as a result has been closed down for the past three years.

Rob has undertaken the pup's lease, which was once owned by the Duke and Duchess of Devonshire of nearby Chatsworth House, in August 2023, and has kicked off an extensive £1.5m refurbishment, with the ground floor, hotel bedrooms, gardens and kitchen undergoing a complete transformation.

Said Rob: “The Ashford Arms will look strikingly different as it undergoes necessary structural work and a complete redesign of the restaurant, bar and nine hotel bedrooms."

He went on to say: “As with our other two venues, we'll be offering a premium pub experience that ticks all the boxes; whether visiting the Peak District as a tourist, seeking a pint with friends, a romantic date night by the fire or a lively gathering with loved ones.”

The restaurant at The Ashford Arms is expected to cater for 107 diners with Raymond Blanc trained executive chef, Adrian Gagea, designing the menu, and Westside and Southside’s Young Chef of the Year, Chris Parker, taking on the role of head chef. 

Longbow’s Josh Butler, who was awarded the Visit Derbyshire and Peak District Young Tourism Hero Award 2023 has worked his way up the ranks within Longbow and will lead the venue as the general manager.

Longbow only uses local Peak District suppliers, a move that has gained recognition in various hospitality awards such as East Midlands Business Awards, Visit Peak District & Derbyshire Awards and The National Wedding Awards where The Maynard was awarded best wedding venue in East Midlands two years running, taking the national runner up place in 2022.

“It’s vital and a non-negotiable for me we off our support to Peak District businesses. In a cost-of-living crisis and a hospitality industry that's seen so many venues suffer extreme losses and closures, we want to ensure we always contribute to our local economy," said Rob.

“Our meat is sourced from local suppliers, who raise and nurture their own livestock through traditional farming values. Our seasonal fruit, veg and herbs come direct from Peak District farms, and we use local breweries and distilleries such as Peak Ales, Thornbridge Breweries and Shining Cliff Distillery to name a few. And we never compromise on freshness, taste and quality. I’m delighted we're able to contribute to an uplift in business for our local suppliers through The Ashford Arms.”

The Ashford Arms will join The Maynard, which has won numerous awards as a wedding venue, restaurant, and hotel, and The George, an award-winning historic bar, restaurant and hotel in Hathersage, which was frequented by Charlotte Brontë.

Upon reopening after the second lockdown, The Maynard enjoyed 66% growth, putting the team in a position to open The George Hathersage in late 2021.

Following continued consistent growth, despite a rapid increase in costs, Longbow Bars & Restaurants Ltd is ready for a third venue to complement the achievements of The Maynard and The George.

Rob started his hospitality career working in his parents’ restaurant, Aitch’s Wine Bar in Bakewell, before working as a chef and manager throughout the UK and a few years running beverage operations for Royal Caribbean Cruise Liners.

Rob ended by saying: “Hospitality was one of the sectors hardest hit by the pandemic and personally I wondered at one point whether I’d ever financially recover. I had no choice but to go on Universal Credit in lockdown as the team and I struggled to keep The Maynard afloat.

"I’m so proud of my team and what we achieved over the past three years, and there is a great deal of excitement about the new addition to the Longbow family. As a Peak District lad, nothing brings me greater pleasure than breathing life into unviable hospitality businesses in my home county. I can’t wait to share The Ashford Arms with everyone, whether they are local or from further afield, in the New Year.”

The refurbishment will be a collaboration with Heineken. The Ashford Arms is expected to open in early 2024 with recruitment for new team members starting next month, in October.

www.the-maynard.com

www.thegeorgehathersage.com

Food cravings over the sea? What Americans want

Did you know that 85% of Americans are absolutely smitten with mashed potatoes? Latest research unveils this mouth-watering favourite, and that's just the tip of the iceberg.

📌 Key Findings:

Mashed Potato Mania: Mashed potatoes reign supreme with an astonishing 85% approval rating, showcasing their enduring appeal.

Global Gastronomic Adventures: Explore the top 10 international cuisines that have captured the hearts (and palates) of Americans. From Italian delights to exotic Thai temptations, this culinary journey offers a taste of the world.

Italian Infatuation: Delve into why Italian cuisine claims the throne with an impressive 88% approval rating, going beyond the beloved pizza and pasta.

Hidden Culinary Gems: Uncover the underrated Emirati and Peruvian cuisines, largely undiscovered by Americans. Their gastronomic wonders promise surprises beyond expectations.

📈 For a deep dive into these mouth-watering insights, check out the comprehensive report here: https://limitlesscooking.com/americas-food-preferences 

The Food Works SW Announces Autumn Workshops

Food and drink innovation centre The Food WorksSW has announced its autumn line up of expert workshops at its Weston-super-Mare base for all UK-based food and drink businesses.

Kicking off October is Starting Up Your Food or Drinks Business, a free in person workshop (19th October) that will identify and explain the key processes involved in launching new businesses. 

The event is being run in partnership with business support centre The Hive and brand design company Tiny Studio.

Food and Drink Photography and Videography on 2nd November explores the latest trends, tools and technologies for creating visual content for brands. The interactive workshop led by Anna Lachlan Photography will focus on stop motion video, product photography, styling, lighting and brand story images and will culminate in product shots set up and taken by attendees.

Designed for SMEs, Meet The Experts: Food and Drink Marketing and Communications on 7th November will focus on how to cut through and get brands noticed in a crowded market with experienced speakers from RAW PR, Denhams Digital and Salt Media.

Continuing the November events, Introduction to Auditing: SALSA Scheme Focus on 14th November is a free workshop hosted by Jacqui Slatter, Development Manager with SALSA Scheme, and Rachel Goff from The Food and Drink Forum. Using a business case study, the session will highlight requirements for food certification and advise on preparing for an audit as well as looking at the SALSA Scheme, options for following a food safety system and moving into retail or wholesale. Also joining them will be Osama Rashed, founder of gelato brand Mochi Bros, which recently achieved SALSA certification.

Becky Hale from Food WorksSW said, “We have such a fantastic series of events and guest speakers coming up this autumn at The Food WorksSW. From business and branding advice to visual content and food certification, each session will offer expert guidance and insights from a wide range of experienced professionals.”

From now until the end of 2024, the centre will be offering a range of webinars and in-person events to growing food and drink brands. Businesses can sign up for their newsletter to be one of the first to know about events. 

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, less than 30 minutes from Bristol, and is close to Junction 21 of the M5 motorway. It has state-of-the-art facilities including five product development kitchens which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products - prices start from just £96.90 per day (inc VAT).

Technical support packages are also now available. A team of food industry experts, based at the centre, provide technical support to businesses navigating their way through a range of food disciplines – from new product development, and quality assurance hygiene, to food safety and efficiency. The team helps food and drink businesses produce a safe product in an efficient way. 

In addition, The Food WorksSW offers readily accessible meeting spaces, including fully equipped conference rooms, and a business lounge for hire. The meeting rooms, business lounge and coffee shop are open to all businesses and offers space to utilise for networking, meetings or as an alternative workspace, with free secure WiFi and parking.

For more information on how The Food WorksSW can help you and your business, visit foodworks-sw.co.uk, or to stay up-to-date follow @foodworks_sw on Instagram, Facebook and Twitter. A range of case studies can be found on the website and on The Food WorksSW YouTube.

https://www.foodworks-sw.co.uk.

Controversial New Flavour Extraction Concept Set to Stir Up Drinks Industry

A brand-new and patented process, which removes the water and alcohol from any drink, creating a new and utterly unique flavour extract, promises to completely redefine the way we make and transport drinks, around the world.

Hocus, the innovative company which is behind this incredible technology, is set to send shockwaves through the drinks distribution industry.

The flavour extract is what makes any drink unique, it creates the special character you know and love from your favourite tipple, it's the concentrate of the drink. The water and alcohol can simply be added back, anywhere in the world. The ramifications are enormous, points out Hocus.

How does it work?

All alcoholic drinks have water and alcohol extracted, to leave the flavour concentrate.

The flavour essence can be transported anywhere in the world (30ml = 150cl = 3 x bottle).

Then simply add back the water and the alcohol to serve.

Founder of Hocus, Mark Stone is the visionary entrepreneur behind this concept. Using his knowledge of science, Stone started to experiment with flavour extracts and realised he could perfectly preserve the delicate flavour compounds without damaging them.

Comments Stone: “This process works on any alcoholic drink, wine, beer or spirits all work really well, but we've started with a focus on spirits. We've put the essence into a dispenser. Just three squirts are all you need for a flawless gin and tonic, which tastes exactly the same as the original version, because it is the original version.”

Hocus Drinks is an innovative drinks company dedicated to revolutionising the spirits industry with innovative and sustainable solutions. 

Their Dispenser technology promises to change the way drinks are transported and served worldwide, promoting sustainability and massively reducing cost.

To learn more visit https://hocus.uk.

Wormersley. The Heritage Brand That's Set to Become a Household Name

Womersley Foods (established in 1979) is beginning an exciting new chapter under the ownership of Labaika Ashiru, with sampling events seeing products literally flying off the shelves.

Famed for their award-winning ranges of fruit and herb vinegars, Womersley Foods is entering an exciting new chapter after the recent acquisition of the business by Labaika Ashiru. 

With a heritage going back over four decades, this iconic brand is now poised to reach out to new customers and to achieve even greater heights. 

Notably, Whole Foods Market has welcomed Womersley as a significant new listing this year, and recent sampling events in the London stores proved the demand for the exquisite fruit vinegars and jams.vi

This year the business ownership transferred from the Parsons family to the Ashiru family led by Labaika to continue the legacy of the business and expand it for the next generation. With a background in branding and design working with various large FMCG brands as well as having experienced the heat of a kitchen as a restaurant cook, Labaika brings his passion and enthusiasm for the business and its products to lead it to the next level growth and continue the legacy created by the Parsons family. 

Investment in the Future

Labaika Ashiru has committed to make significant investments in the brand, encompassing PR, marketing, and an extensive Whole Foods sampling programme operating throughout September and even beyond. 

The sampling programme has already made a significant impact, with Whole Foods quickly selling out of their best-selling Raspberry Fruit Vinegar during sampling sessions, with Labaika himself at the forefront of these sampling sessions demonstrating his knowledge and passion for the brand. This commitment underscores Labaika Ashiru's dedication to the brand's future and assures retail buyers of its bright prospects. 

He said: "I'm absolutely thrilled to have taken the baton from the Parsons family and to be able to take this brand to the next level. The taste and versatility of these products speaks for itself and our loyal fanbase proves that once customers have sampled them, they are inspired to make these products key staples in their store cupboard ingredients. 

"My vision is to bring our award-winning products to the masses, meanwhile our commitment to crafting unparalleled flavours remains integral to the brand. This journey is about preserving our heritage while embracing innovation, and I couldn't be more excited about what lies ahead."

Award-winning Flavours

Womersley Foods is renowned for its outstanding and unique flavour profiles. Loyal customers come back time and again for the fruit vinegars which pack a real flavour punch and can be used to elevate salads, drinks or even cakes. 

Adding to a back catalogue of awards, this year the Womersley Raspberry Vinegar has been awarded a coveted 2 Stars in the prestigious Guild of Fine Foods Great Taste Awards. Having long been the 'secret ingredient' of chefs and home cooks alike, this new chapter for Womersley looks to share the 'secret' with foodies far and wide.

An Exciting Future

Looking forward, Womersley Foods will elevate the brand to new heights and attract a fresh audience of brand enthusiasts. Building on its legacy, the brand, now invigorated by Labaika's vision and investment, presents an intriguing marketing story for both the brand and the business, making it an attractive proposition for the retail trade. 

For trade enquiries please contact hello@womersleyfoods.com

For more information about Womersley Foods and to explore their range of premium products, please visit their website at https://womersleyfoods.com.

England's Seafood FEAST - Meet the Faces of the FEAST

From 29th September to 15th October, England’s Seafood FEAST is returning to the English Riviera, in South Devon, for a two week celebration of world-renowned locally caught and landed seafood. 

A feast for all the senses, over 40 eateries have joined forces to put on an incredible array of experiences and special menus for visitors to enjoy. It’s a fine chance to dine like a local, taste some of the best seafood in the world right where it’s landed, learn about sustainable fishing practices and meet the people who make the festival what it is.

Taking place in the heart of England’s Seafood Coast, England’s Seafood FEAST is expected to attract thousands of locals and visitors from further afield. 

They'll be taken on a journey from sea to plate in the towns of Brixham, Paignton and Torquay, having the fine chance to enjoy a whole host of exclusive events, as well as seafood set menus, platters and tasting menus from Torbay’s best independent eateries. 

From scallop diver to Michelin-star chef, restaurateur to coastal artist, here are only a few of the talented Faces of the FEAST:

The Scallop Diver - Frazer Pugh

Frazer Pugh, Director of The Hand Picked Scallop Co., dives for scallops locally on England’s Seafood Coast, to depths of 10 to 29 metres. He catches around 2,000 scallops per fishing day. A portion of them go to ethical wholesalers, some go directly to restaurants on the English Riviera and around the country and the rest are processed and delivered to their nationwide customers.

Frazer explains why sustainability is an important topic: “Sustainable fishing goes further than whether a single species will remain a viable commercial commodity. It is just as much about what detrimental effect catching that one species has on the marine environment as a whole. For example, are we causing damage to the habitat to catch it? Are we taking the food source of another species to the point that said species is declining? But most importantly, is it morally correct? The reality is for something to be truly sustainable; we need to look at the bigger picture, rather than focusing on the narrow point of what suits us.”

Frazer continues discussing why diving for scallops by hand makes a difference: “Scallops are an extremely abundant and successful breeding species that reaches maturity quickly. Removing them from the habitat while leaving a viable amount, allows the bed to replenish quickly. Diving for them is a way of catching very popular seafood without causing any damage to the habitat and without any bycatch. Whilst we are down there, we also fish for plastic rubbish and ghost fishing gear, which helps to keep the reef healthy.”

The Michelin-star Chef - Simon Hulstone

Simon Hulstone, chef/proprietor of The Elephant, runs the restaurant alongside his wife Katy. It was the first restaurant in Torquay to be awarded a Michelin star which it has maintained since 2006. 

Simon explains why he loves being involved with the FEAST: “South Devon has an abundance of fantastic produce and I honestly can’t think of anywhere better in the UK for local sourcing. It’s a pleasure to support the local coastline with England’s Seafood FEAST and I’m looking forward to being involved again this year.”

“As a chef, it is very important we celebrate the great fish that is landed locally which is also important when it comes to supporting our local economy and eco structure. Hopefully through England’s Seafood FEAST and the great producers involved, we can highlight this to many more customers and show the benefits of using sustainable fish and shellfish caught locally.”

Meet the Maker with Simon Hulstone of The Elephant and 

Frazer Pugh of The Hand Picked Scallop Company

There’s an opportunity to meet Simon and Frazer on the 12th of October. Simon will be cooking up a delicious feast featuring hand-dived scallops from the local waters of Torbay, whilst Frazer will immerse guests in an engaging discussion about what life is like at sea and his passion for protecting the local waters.

Seafood Celebration Lunch at The Elephant

From Wednesdays to Saturdays (4th - 7th October / 11th - 14th October) during England’s Seafood FEAST, celebrate in style at The Elephant’s Seafood Celebration Lunches. Dine on locally landed and caught seafood, expertly prepared by Michelin-star Chef Simon Hulstone.

The Restaurateur - Mitch Tonks

Mitch Tonks is the founder and CEO of Rockfish, a unique seafood business which catches, processes and serves local seafood at 9 coastal locations in the South West as well as delivering fresh fish to people’s homes nationwide from the Rockfish online seafood market. He’s made it his life’s mission to get more people to enjoy British seafood in the UK. 

“The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen. England’s Seafood FEAST is a fantastic couple of weeks showcasing all of that, people can visit and try so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. Get your map out and plan where to go and what to eat, it’s time to feast!”

Seafood FEAST Mussels at Rockfish Brixham and Rockfish Torquay

Both Rockfish Brixham and Rockfish Torquay will be serving their special of local mussels including their signature unlimited chips throughout England’s Seafood FEAST. Enjoy locally harvested mussels, steamed with white wine, bay leaf, onion and garlic and unlimited chips for just £23.95.

The SUP Adventurer - Brendon Prince

Brendon Prince, named International Stand Up Paddle Boarder (SUP) of 2022, holds an impressive 9 SUP world records, including an incredible feat of circumnavigating mainland Britain on a stand up paddle board known as "The Long Paddle." This summer, Brendon achieved a remarkable world record by living on a paddle board for an astounding 8 days and 4 minutes, bringing with him all necessary supplies from the very start, as supply drops were not allowed. Throughout this challenge, he never set foot ashore. Beyond his athletic achievements, Brendon's ultimate aim is to raise awareness about preventable drownings and fund the creation of the world's first water safety app. To further this cause, he established the water safety education charity, Above Water.

New to the programme are:-

Brendon Prince at Shoreline

Meet the local legend, Brendon Prince, at Shoreline Paignton (13th October) for a three course Seafood Sharing Feast before hearing all about his fascinating and inspiring journey to date whilst raising money for Above Water.

The Coastal Artist - Becky Bettesworth

Becky Bettesworth is a coastal artist who lives in South Devon. Her work draws inspiration from the classic railway posters of the 1930s. She designs vintage posters with a modern and fresh twist. Her portfolio began when she was asked to exhibit in the gallery at Greenway National Trust in 2013 and it has since grown from strength to strength. 

Limited Tickets Remaining, so book now.

Coastal Art and Afternoon Tea with Becky Bettesworth

Art enthusiasts can meet Becky for a Coastal Art and Afternoon Tea at Hampton by Hilton Hotel (13th October), indulging in a coastal afternoon tea while she shares her inspiring journey and what fuels her creativity as an artist by the sea. 

The Winemaker - Duncan Schwab

CEO and Head Winemaker at Sandridge Barton, Duncan Schwab joined the team at the winery in 1992, known then as Sharpham Wine. Following a move to the Sandridge Barton Estate near Stoke Gabriel in 2022, Duncan now heads up the team at Sandridge Barton’s state-of-the-art winery and visitor centre on Lower Well Farm.

Exclusive Celebration Seafood Supper at Sandridge Barton

Meet Duncan and his team at an exclusive celebratory seafood supper at Sandridge Barton (29th September). Tour the winery whilst sipping a glass of sparkling wine and sampling local oysters before being served a special five course tasting menu (with optional wine flight) showcasing local independent fisherman Keith's best catches. 

The Marine Biologist - Monty Halls

Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls is currently on an extraordinary voyage - Generation: Sea Change - to explore the South West and highlight the inspiring stories of coastal communities and individuals tackling challenges around marine conservation. He is joined by his family, Tam, Isla and Molly, plus their golden retriever Luna. The Royal Caribbean Group is the lead partner in this voyage of discovery.

5 Course Seafood Taster Menu followed by Monty Halls Talk

A popular event taking place at The Thatched Tavern (11th October) during England’s Seafood FEAST, will feature a talk by guest speaker and broadcaster, Monty Halls.  Guests who are lucky enough to get tickets will enjoy a five course seafood Taster menu with a wine flight.

The Author - Matt Newbury

Matt Newbury is the author of Wild Swimming Walks (Torbay, Dartmoor and South Devon and Cornwall editions).

Sea Swim and Seafood at Cantina

Join Matt on Goodrington Beach for a Seafood Feast Dip and Dine at Cantina (3rd October). The evening will include a wild sea swim, inspirational talks, short films, all swimming-related, and a delicious bowl of warming seafood chowder. 

The Bird Expert and Illustrator - Mike Langman

Local bird expert and illustrator, Mike Langman is known for his extraordinary knowledge of Devon's birds, especially in his local area of Torbay.

*Sold Out*

Seabirds and Seafood - Guided Walk and Breakfast at Berry Head and Guardhouse Cafe 

The Guardhouse Cafe on Berry Head Nature Reserve is partnering with Mike for a ‘Seabirds and Seafood’ Guided Walk and Breakfast (10th October). As participants venture along the clifftops, they can expect to spot the first returning winter flock of guillemots and keep their eyes peeled for kittiwakes, skuas and shearwaters. They may even catch the occasional sighting of dolphins and porpoises, while the lucky few may see splashes of huge Atlantic bluefin tuna further out to sea. A scallop benedict will be served on return to the award-winning cafe.

The Organisers - Carolyn Custerson and Kelly Widley

Carolyn Custerson, Chief Executive of the English Riviera BID Company, says: “England’s Seafood FEAST is an occasion for both locals and visitors to the area to fully immerse themselves in a true celebration of our locally caught and landed seafood. It’s an opportunity to taste the exquisite flavour of dishes cooked by local chefs while breathing in the fresh sea air and admiring the natural beauty of our stunning coastal region.”

Kelly Widley, Programme Coordinator of England’s Seafood FEAST, says: “Each year the FEAST goes from strength to strength, with more and more local businesses, chefs and individuals featuring in the programme. The programme has 40 eateries listed to take part, including Mitch Tonks’ Rockfish and Simon Hulstone’s The Elephant.”

England’s Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

The full programme can be found at www.theseafoodfeast.co.uk. Limited tickets remain. Book your tickets through participating businesses to avoid disappointment. 

For regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

http://www.theseafoodfeast.co.uk

Coastal Idyll and Countryside Charm at Two Incredible Cottages Unveiled by the Millbrook Inn in South Devon

The Millbrook Inn at South Pool is thrilled to announce the opening of two beautifully restored cottages, Land and Sea, offering luxurious accommodation to visitors exploring the stunning South Hams region. 

Nestled in the heart of a charming Devon village at the top of the Salcombe estuary, for decades the Millbrook Inn has been a well-loved gem for travellers and locals alike, exuding character and ambience. These stunning new cottages, just mere feet away from the pub offer the perfect excuse to pause, stay and savour everything this beautiful destination has to offer. Like the Millbrook Inn, they are both dog-friendly, ensuring no family members are left behind during your stay.

Land accommodates up to four guests in its two beautifully appointed bedrooms. There are two meticulously designed bathrooms, one with a freestanding bath and shower, an impeccably equipped high-spec kitchen and an artfully curated interior with original art. There's also access to a private, sun-soaked garden, and convenient private parking.

Sea is the second jewel in the Millbrook Inn's crown, continuing the theme of excellence. Designed for five guests, this cottage offers two Superking bedrooms (one convertible into a twin) with en-suite shower rooms, spacious open-plan living areas with French windows and garden access, a comfortable sofa bed in the living room, a high-spec kitchen with modern appliances, direct access to a serene private garden, and private parking for added convenience.

Land and Sea are both equipped for a self-catering break and the two cottages can interconnect to accommodate groups of up to nine people, but guests are encouraged to dine at the Millbrook Inn just across the road for an exceptional experience.

This is a beautiful old pub that is part of the fabric of the local community. It has recently been refurbished to the highest standard, but it still retains a quintessentially English feel. With its low ceilings, cosy fire and warm welcome adding to the inviting atmosphere, it's a place where people love to gather, whether it's for a pint, to enjoy live music and a roast on Sunday's, or to feast on incredible food.

The menus are outstanding with head chef Iain Dawson and his team putting seasonal ingredients at the forefront. Organic meats are sourced from Fowlescombe Farm, part of the Millbrook Inn's family which has adopted regenerative farming techniques. Here rare, heritage breed beef, lamb and pork are reared and butchered to the highest standard. Locally landed fresh fish and seafood and organic vegetables, grown on the farm, ensure menus are always in tune with the seasons. Charcuterie is from Rare & Pasture, also based at Fowlescombe Farm.

Iain is an advocate of nose to tail eating and skilled at butchery. He is also renowned for his distinctive use of fire and smoke in his cooking infusing food with incredible flavours. Eclectic and satisfying, the menus have something to suit every taste.

As a free house the Millbrook Inn showcases the best that Devon has to offer. On tap there are a range of cask ales and beers from local breweries.  A changing wine list features renowned favourites and interesting bottles from small, organic and biodynamic producers.

During late spring and summer, the Millbrook Inn is famed for cooking up a feast on the outside grill which is also fired up to coincide with high tide eating. This is when boats can be moored on the creek's pontoon, with safe passage an hour and half either side of the high tide. Imagine making your way up the creek, where the sound of bird song, and the gentle lap of waves accompanies you on an idyllic journey from nearby Salcombe.

Land and Sea offer a truly special place to stay just a stone's throw from the beloved South West Coast Path, complemented by the incredible food and service offered at the Millbrook Inn where the timelessness of a traditional pub pervades. This is a place to take a deep breath, relax and enjoy. 

For more information about the Millbrook Inn, Land and Sea please visit www.millbrookinnsouthpool.co.uk.

DukesHill Launch NEW Cook-in-the Bag Gammon Range

Royal Warrant holder, DukesHill, is proudly introducing the latest addition to its product range: Their Cook-in-the-bag gammon range. This latest launch offers convenience with DukesHill's unwavering attention to detail and to quality.

DukesHill's cook-in-the-bag gammon joints are hassle-free and simple to cook. All you need do is just pop them into your oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards. 

A key advantage to this cooking method is that it retains all the moisture and gives a delicious fully developed flavour and texture. 

Renowned for producing the finest quality of hams, with satisfied customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as humanly possible. 

Each premium silverside ham cut is cured in DukesHill's famous Wiltshire style before it's deboned, and trimmed to ensure the right balance of fat to lean, ready to cook-in-the-bag for the most tender, succulent, melt-in-the-mouth texture ever.

Muscovado Sugar Gammon Joint - (1kg) RRP £20

Coated in premium dark muscovado sugar and matured for 24 hours to allow the flavours to develop, this succulent joint delivers a rich and truly complex flavour driven by the natural molasses of the sugar.  

Black Pepper Gammon Joint - (1kg) RRP £19

Cured using DukesHill's popular Wiltshire style and coated in tangy coarse black pepper, this tender, succulent joint delivers a hint of black pepper and provides hassle-free cooking.   

Said Mark Gallagher, CEO of DukesHill: “Since our humble beginnings 38 years ago, the one thing that's never changed is our uncompromising attitude toward provenance, quality, and exceptional flavour.

"In collaboration with British farmers, we source the highest quality outdoor-bred British pork and apply our own traditional curing methods. We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum levels of convenience. We obviously take immense pride in ensuring our customers experience only the very best examples of food and drink. And pork is at the heart of our business.”

You'll have heard about Wiltshire ham, But what, exactly, is Wiltshire ham?

The Wiltshire curing method was developed in 1841 by Elizabeth Harris who introduced the process of immersing pork in brine as opposed to dry-salting it. 

This produces a milder flavour compared with the distinctly saltier dry-cured hams previously available. 

DukesHill's brine recipe has a modest amount of brown sugar to impart a subtle level of sweetness. Following this phase, the ham spends an additional week air-drying, allowing further maturation and the removal of excess moisture. 

Finally, they are steam-cooked for 12 hours, rendering the fat and resulting in a succulent, buttery texture and delicate sweet flavour. 

Once the cooking process is complete, the hams are meticulously inspected by a quality manager with 15 years of experience in curing and the preparation of the finest hams. This ensures both taste and appearance are in keeping with DukesHill's uncompromising standards of excellence.

DukesHill's NEW cook-in-the-bag range is available exclusively from www.dukeshill.co.uk. 

Incidentally, DukesHill is available on various affiliate programmes including Skimlinks and Awin. Please ask for further information.

Instagram: @dukeshill

Cheese lovers will really love Sharpham cheese hampers this Christmas

If there's a turophile (that's a cheese lover to you and me!) in your life, a cheese hamper bursting with the very best examples of cheeses, crackers and chutneys from the award winning Sharpham Cheese will be the ideal Christmas gift for them. (Or how about a bit of self-gifting?)

Sharpham Dairy is the UK's first B Corp cheese dairy. Based on the banks of the River Dart near Totnes in South Devon it's home to their famous Brie, Rustic and Ticklemore cheeses.

Sharpham Cheese is handcrafted with milk from their own herd of Jersey cows, along with goats' milk from their West Country neighbours.

Sharpham Cheese has won outstanding awards over the past year, including 3-stars for its Cremet in 2023 Great Taste Awards and multiple golds for its new Rushmore mixed milk cheese along with old favourites Sharpham Brie and Ticklemore. 

Working with fellow Devon producers, Sharpham has developed a fantastic new range of chutneys and crackers and curated some delicious combinations to feast on over this Christmas. 

The Big Devonshire Christmas Feast - £90

Sharpham's Christmas Feast hamper is jam-packed with artisan produce of the finest of quality, taste, and exceptional provenance. The 'Feast' includes handmade Sharpham cheeses, a square of Brie (300g), wedges of Rustic & Ticklemore goats' (200g each) plus a truckle of Rustic Chive & Garlic (450g). 

To complete your sharing platter, there's delicious charcuterie from Good Game, plus olives from West Country, plus two Sharpham crackers and chutneys and a tipple of Lyme Bay Elderberry and Port liqueur for company. 

Bringing some sweetness there's Mrs Gill's award-winning rich Christmas cake and hand-crafted paste from Fresh Flour, with a recipe using your leftovers as ingredients. Perfect for an amazing gift for family, a wonderful thank you to your team or simply invite friends over and get stuck in!

The Essential Devon Cheese Board - £30

Sharpham's most popular hamper features five artisanal cheeses, each made with milk from cows and goats that have grazed Devon's luscious pastures, crafted with over 100 years of skills and nurtured with love until ready for your cheese board. 

Included in the Devon cheeseboard is Sharpham Brie, Rustic & Ticklemore Goats plus guests Quicke's Mature Cheddar and Devon Blue. 

Sharpham Celebration Cheese Cake - from £100

This tower of cheeses is the ultimate centrepiece for any Christmas party or corporate gathering. In addition to their bespoke service, Sharpham also presents three choices of ready-to-go celebration cheese cakes. Choose from a simple three-tier creation to an extravagant six tier tower crowned with a heart-shaped cheese on top. 

The Dart Valley Cheese & Wine Selection - £40

Enjoy Sharpham Cheese's original and most popular selection mix. Rich and buttery Sharpham Brie, delicate Ticklemore, and velvety Sharpham Rustic. Complete with a bottle of Sharpham Dart Valley Reserve 2018 and Sharpham's very own sourdough crackers.

Sharpham Cheese Subscription Service - £30

Each box brings a new discovery, as a curated selection of outstanding cheeses, crackers and condiments is delivered quarterly to your door. Each beautifully and sustainably packaged box will feature three of Sharpham's multi-award winning varieties, a local guest cheese, Sharpham sourdough crackers, a Sharpham chutney and tasting notes.

That's Christmas believes this Sharpham Cheese Subscription Service will make a most excellent Christmas gift for the cheese lovers in your life.

All cheeses are available from www.sharphamcheese.co.uk.

Sweet Freedom to launch first all-natural Barista coffee syrups this autumn

Coming soon to www.sweetfreedom.co.uk and ALDI. RSP: £3.79 for 250ml (in a premium glass bottle), £7.99 for 1 litre.

Sweet Freedom, the much-loved plant based brand renowned for its exceptional all-natural syrups and spreads, is excited to unveil its latest innovation… a range of Barista Coffee Syrups which is set to make their debut this autumn.

Available in convenient 250ml and 1 litre bottles Sweet Freedom’s Barista Coffee Syrups will be available in three delicious flavours: Hazelnut (which has already won a Great Taste Award this year), Vanilla and caramel. These syrups have been carefully and meticulously crafted to infuse coffee with rich flavours and natural sweetness, offering guilt-free indulgence as we embrace the colder months.

Reasons to say yes:

No refined sugar or artificial sweeteners

All natural ingredients – the sweetness comes from apple and grape

No potassium sorbate or citric acid (which many existing coffee syrups contain)

Nut free… even hazelnut!

Vegan friendly

According to the Allegra World Coffee Portal (2023), the UK coffee machine market has surged by 3.5%, driven by a growing desire for specialty coffee experiences at home. Consumers are increasingly seeking to personalise their home-brewed coffee and replicate the quality of specialty coffee enjoyed in restaurants and coffee shops. Now they can achieve just that, knowing that the syrup they are using is not only good for them but also for the planet, too.

Boost your hot chocolate drinking now!

I'm a hot chocolate lover and I'm always on the lookout for new hot chocolate treats, ideas and experiences.

If you love hot chocolate as much as me, I'm sure you'll be nipping down to your nearest Asda to seek out the amazing Flavour Up sachets.

Each pack contains three deliciously tempting flavours. Mint, Orange and Caramel.

So, whether you're after a bit of a tangy twist, sweeten it up or add some minty goodness, this'll me ideal for you!

Just add the Flavour Up sachet to your favourite hot chocolate powder, mix it with either hot water or milk, drop in marshmallows if you'd like and hot chocolate perfection is yours!

You'll find 15 sachets in each pack, so plenty for a week's chocolaty goodness or to share with friends and family.

There's good calorific news, because each sachet contains a mere eight calories and they are suitable for  vegetarians and vegans.

As I mentioned they are available from Asda, now.

https://www.marschocolatedrinksandtreats.com

www.asda.com