Operations Manager Returns to Lead Major Expansion at Beacon Foods

Beacon Foods' new operations manager David Branter is excited to re-join Beacon Foods, one of the UK's leading suppliers of ingredients and ready-to-eat products, to contribute to the company's major expansion.

He says the Brecon-based business, which supplies food manufacturers, food service, coffee shops, fast food chains and travel and hospitality industries, is now perfectly placed to secure new business opportunities.

Investment totalling £6 million in the last three years has seen Beacon Foods double the size of its manufacturing and storage facilities to 53,000 square feet in preparation for business growth.

The company, which has 130 employees, has greatly increased production volumes, capabilities and packaging options by investing in state-of-art machinery.

David, 53, who previously worked for the company in 2021, is delighted to be back working closely with chairman Edward Gough and the management team to drive the business forward.

“It's a very exciting time for the company which is expanding and is in the best place it has ever been,” he said. “The leadership is very good and the staff recruited by the company over the last couple of years have made a positive impact to the business.

“We have doubled our manufacturing capacity, have a good reputation for quality, safe products and customer service and have already secured more business, so the future looks very promising.

“We have a stable, core workforce, with around a quarter of the staff having worked for the company for between 5 and 30 years, which shows the strength of the business.”

David says the company's USP are its huge variety of products, Beacon Foods has some 6,000 different recipes, and sharp focus on personal service, which appeals to customers in many different markets.

“There is a high level of complexity in the different products that we produce and we have many years of experience, which makes us stand out from competitors,” he added.

Established in 1993, Beacon Foods is the UK's leading specialist producer of garlic, ginger and chili puree, roasted and char grilled vegetables and fruit ranges, relishes, chutneys, sauces and fruit compotes.

The ingredients go into literally thousands of products, including sandwiches, ready meals, pizzas, soups, drinks and desserts, which can be found on supermarket shelves, airlines, restaurant chains and coffee shops.

Signature Brew, the Biggest Noise in Beer Is Crowdfunding

Signature Brew (www.signaturebrew.co.uk), the London-based brewery famed for collaborating with internationally renowned musicians & bands has launched their third crowdfunding campaign. Founded by a brewer and a musician with one simple philosophy, to brew beer that makes music better, Signature Brew is raising funds to fuel their growth over what is going to be a seminal two to three years for the brand.

The only UK brewery to have won SIBA's Brewery of the Year twice, Signature Brew are backed by a community of artists, with many personally investing in the brewery and playing an important, active role in the development of the business. 

They've worked with more bands and musicians than any other brewery in the world from The Prodigy to Lola Young, and Hot Chip to Hospital Records, IDLES to The Darkness, Signature Brew proudly work across all genres and demographics.

Since 2011 they've built their Community of artists, brands and venues and are now London's biggest independent brewery. Through flagship beers Studio Lager and Roadie All-Night IPA they're bringing their passion of uniting people through the power of incredible beer, great music and unforgettable experiences to the masses.

From their state-of-the-art brewery in East London, complete with a vibrant live music venue, they're brewing fresh award-winning beer that's heading out to some of the best venues in the UK like Strongroom, Rough Trade, Bush Hall and The British Music Experience. 

This fund raise is set to allow Signature Brew to take their unique business national and international with the beers, the bands and the brand going on tour to the best pubs, venues and festivals around, plus supermarkets, convenience and bottle shops. Look out for their beers in a venue near you!

Having launched publicly on 25th October Signature Brew is already overfunding having hit the 100% target of £700,000 immediately as investors clamoured to join the stars in supporting the UK's most exciting brewery. If you're interested in investing, then don't hesitate as the fund raise will only be open for a short period of time.

Signature Brew co-founder Tom Bott said, “Our original goal of making beer better at the venues and festivals we loved to go to still drives us today and through our community of artists, venues and partners, more and more venues are choosing to stock Signature Brew across the UK.”

Gus Unger-Hamilton from alt-J and Signature Brew investor said “Ever since alt-J collaborated with Signature Brew in 2018 I've loved the brewery and what the guys are trying to achieve with music & beer. Joe and I are passionate supporters of the business and can't wait for the exciting journey ahead that awaits us all. As soon as we finish a tour, getting down to a Signature Brew venue for a pint and a gig is high on the agenda!”

To follow the raise and express your interest in supporting one of the most exciting breweries in the UK head over to the Seedrs page at www.seedrs.com/signature-brew

Find Signature Brew on social media:

Instagram: instagram.com/signaturebrew

Facebook: facebook.com/SignatureBrew

Twitter: https://twitter.com/signaturebrew

Norwegian Cheese Nidelven Blå from Gangstad Gårdsysteri Crowned World Champion Cheese 2023

Nidelven Blå entered by Norwegian cheesemaker Gangstad Gårdsysteri has just been crowned World Champion Cheese at the World Cheese Awards on 27 October 2023, at the Trondheim Spektrum, Norway.

The World Champion Cheese, the highest accolade given, rose to the top of the record-breaking 4,502 entries in this year's World Cheese Awards, where the best cheeses from around the globe went head-to-head at the world's largest cheese-only event. 

Every cheese is meticulously evaluated, considering factors such as the appearance of the rind and paste, the cheese's aroma, body, texture, and most notably, its flavour and mouthfeel.

Maren Gangstadt, general manager of Gangstadt Gårdsysteri, who took over from her mother-in-law when she retired earlier this year, says: “This means so much to us. We're a small dairy farm based just two hours from here, so this happening on our home turf means a lot, and having all of the crew from the dairy here adds an extra spark to it.

“This cheese was made in January so it's about 11 months old now and it's our best seller. It got a Super Gold in the 2019 World Cheese Awards as best Norwegian cheese, reflecting the work that goes into maintaining the quality and consistency.”

The World Champion Cheese 2023 is a handmade, semi solid, blue mould cheese made with pasteurised cows' milk.  The Ysteriet farm-based dairy is proud to employ talented local people, creating 14 full-time jobs of the local village.

Championed by Super Jury Judge Finbar Deery, head of retail at Sheridans, Ireland who says: “What I loved most about this cheese was the interplay between the milk and the blue flavours, so it's not getting barrelled over by the penicillin. 

"The texture was the first thing that hit home, it has a creamy dense fudginess. It's a reasonably bitter cheese as well, we don't appreciate bitterness in cheese, when you have such a rich texture, the bitterness comes through and it keeps the whole show on the road.”

Named after the Trøndelag county river, Nidelven Blå is made just two hours from the centre of Trondheim, the host city for the 2023 World Cheese Awards.

A panel of leading cheese experts, including critics, chefs, recipe creators, buyers, retailers, journalists, broadcasters, and other experts in the field came together to taste and assess each cheese to decide if they were worthy of a Bronze, Silver, Gold, or Super Gold award.

Through the judging process, 4,502 cheeses were whittled down to 100 Super Golds, from which 16 finalists were put forward to be re-judged by an International Super Jury for the World Cheese Award to determine an overall winner: the World Champion Cheese for 2023

The crowds watched on as some of the finest palates in the global cheese community debated the best of the best. The international Super Jury judging the final stage of proceedings consisted of 16 cheese experts from across the globe who tasted the final 16 in front of a live audience and broadcast on World Cheese TV before crowning this year's World Champion Cheese.

The panel of experts included, amongst others, Cathy Strange from Whole Foods Market in the USA, Peter Mårtensson from Swedish retailer Möllans Ost, Mansi Jasani from The Cheese Collective in India, Jon Thrupp from Mons Cheesemongers in the UK, and Aki Sakagami from the Cheese Professional Association in Japan,

The top 16 Super Gold cheeses:

Sinodun Hill from Norton and Yarrow Cheese, UNITED KINGDOM. Soft, pasteurised goats' milk cheese matured for 1 to 3 weeks. (Championed by Kelsie Parsons, Canada)

Old Amsterdam Goat from Westland Kaasexport, NETHERLANDS. Semi-hard, pasteurised goats' milk cheese matured for 6 to 9 months. (Championed by Peter Mårtensson, Sweden)

Goustal La Bergere from Société des Caves, FRANCE. Soft, pasteurised sheeps' milk cheese matured for 6 weeks to 3 months. (Championed by Catherine Fogel, Denmark)

Wigmore from Village Maid Cheese, UNITED KINGDOM. Soft, thermised sheeps' milk cheese matured for 5-9 weeks. (Championed by Svein Erik Backlund, Norway)

Parmigiano Reggiano 30-39 Months from Nazionale Parmigiano Reggiano Rastelli Fratelli, ITALY. Unpasteurised cows' milk cheese matured for 30 to 39 months. (Championed by Davide Fiori Guffanti, Italy)

Holland Delta, 1 Year Old from Van der Heiden Kaas, NETHERLANDS. Pasteurised cows' milk cheese matured for 1 year, with a sweet flavour derived from a secret rennet. (Championed by Mansi Jasani, India)

Eleftheria Brunost from Vivanda Gourmet, INDIA. Pasteurised cows' milk cheese matured for 0 to 2 weeks. Handmade by cooking indigenous pasteurised cows' milk whey & cream in a traditional vessel resembling a wok. (Championed by Cathy Strange, USA)

Eberle Würzig Seit 5 Generationen from Dorfkäserei Muolen, SWITZERLAND. Hard, unpasteurised cows' milk cheese matured for 8 months. (Championed by Débora Pereira, France)

Deichkäse Gold from Rohmilchkäserei Backensholz, GERMANY. Hard, unpasteurised organic cows' milk cheese matured for 12 to 18 months. (Championed by Georgina Yescas, Mexico)

Kärntnermilch Mölltaler Almkäse Selektion 50% FiT. from Kärntnermilch, AUSTRIA. Hard, pasteurised cows' milk cheese matured for 12 months. (Championed by Aki Sakagami, Japan)

Lamucca Di Castagno from Romagna Terre, ITALY. Pasteurised cows' milk cheese aged with chestnut leaf powder for 3 to 6 months. (Championed by Patrick McGuigan, UK)

Baliehof Houtlandse Asche Kaas from Baliehof Kaas En Zuivelboerderij Jabbeke, BELGIUM. Hard, unpasteurised cows' milk cheese matured for 3 months. (Championed by Suzy O'Regan, South Africa)

Müller-Thurgau Rezent from Käserei Müller-Thurgau, SWITZERLAND. Hard, washed-rind, pasteurised cows' milk cheese matured for 11 months. (Championed by Jon Thrupp)

Nidelven Blå from Gangstad Gårdsysteri, NORWAY. Pasteurised cows' milk blue cheese matured for 11 months. (Championed by Finbar Deery, Ireland)

Pirano from La Bufalara, ITALY. Semi-hard, pasteurised buffalo milk cheese matured for 3 to 6 months. (Championed by Evert Schonhage, Netherlands)

Michel from Rohmilchkäserei Backensholz, GERMANY. Unpasteurised cow's and goats' milk cheese matured for 14 to 16 months. (Championed by Ana Belén González Pinos, Spain)

John Farrand, who is the MD of the Guild of Fine Food, organisers of the World Cheese Awards, comments: “It makes me incredibly proud that we have once again a Norwegian winner, after the country triumphed in 2016, and again in 2018. This success is testament to the care and effort that has been invested by the Norwegian artisan cheese trade.   

“We've more entries than ever before, and I get more excited about the diversity in the nations represented and the breadth of styles and cheesemaking techniques from across the globe.”

A remarkable 4,502 cheeses submitted for the 35th edition of the World Cheese Awards, marking a 6% increase from the previous year. These entries represented 43 countries and garnered participation from 954 companies across the world (7.23% UK-based, 92.77% international). Notably, the competition featured return entries from relative newcomer entrants in recent years including Poland, India, Liechtenstein and Turkey amongst others. 

Well-established cheese-producing nations such as Italy, Spain, France, and the United Kingdom were well represented by both returning contenders and newcomers, with the highest number of entries coming from Spain. Host country Norway put forward their highest ever number of entries, with 293 Norwegian cheeses competing this year.  Across the competition, a vast range of styles and maturations were on display, showcasing a diverse array of milks including buffalo's, cows', goats' and sheep's.

All entries were judged in a single day, as 264 experts from 38 different nations studied their appearance, texture, aroma, and flavour. Bronze, Silver, Gold, and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year's top 16 cheeses, from which the World Champion Cheese for 2023 was selected and crowned.

Keep up to date on socials: @guildoffinefood #WorldCheeseAwards

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Soreen bring health and affordability to the cake aisle

Soreen, the nation’s favourite malt loaf brand, has reformulated their banana loaf recipe to delight consumers taste buds with their exceptionally tasty and nutritional goodness.

The new Banana Loaf reformulation packs a powerful punch in flavour with an authentic banana bread taste, alongside heightened nutritional values, at a far more affordable price than other snacking and breakfast options.

At a time when households all over the UK are struggling to uphold a healthy lifestyle but are equally feeling the pressures of daily expenses and inflated costs of living, balancing health and affordability is admittedly something of a tough proposition. 

However, Soreen’s range provides healthier snacking alternatives whilst achieving good value for money. For example, Soreen Banana Loaf is 147 calories per portion at a cost of 30p per serving, far less than other category products or coffee shop cakes.

As the biggest HFSS compliant brand in cakes, Soreen has grown by 11% showcasing that customers want to make healthier choices. Soreen continues to be a popular household staple given its nutritional yet tasty appeal and versatility.

Liz Jacobs, who is the Marketing Director at Soreen said: “The beauty of Soreen is, it's an affordable, tasty and nutritional daily snack.

“At Soreen, we didn’t perceive HFSS to be a restriction, we saw it as an opportunity to refresh some products by adding more nutritional goodness in to optimise our health credentials and propel the brand as category leaders for health.

“Our HFSS compliant products have the chance to increase in-store visibility by moving to more premium store positions, thus encouraging shoppers to choose healthier snacking options and aligning to government guidelines to reduce obesity in the UK.”

The grocery sector has recently been under pressure given the challenges of increasing ingredient costs, which have inflated the price of numerous products. For this reason, some retailers increased their private label ranges given consumers disposable income has fallen. 

The private label options are there to provide cheaper alternatives to brands as shoppers switch products to achieve good value for money. Soreen provides affordable health for homes throughout the UK.

Liz went to say: “We are ‘Champions of feel-good nutrition,’ hence nutrition is a huge priority to us as a brand. We’re also committed to communicating with integrity and always showing our colour coded nutritional GDAs on the front of our packs.

"Soreen’s latest campaign ‘Try Me Topped’ presents some fabulous, and rather unusual combinations to get the senses going, encouraging people to experiment, and inviting them to share their faves, so that the nation’s most loved Malt Loaf topping can be determined!"

https://www.soreen.com

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European Cheeses That Make Perfect Winter Warming Treats

Winter is the perfect time to cook with cheese and European cheeses are essential ingredients in the kitchen due to their diversity of texture and flavour. 

Such cheeses are featured in many traditional family favourites such as gratins, tarts, pizzas, fondues, sauces but they also inspire gourmet and challenging recipes. 

Here we share details of cheeses that will bring a sense of Alpine celebration or warming comfort to your winter dining experiences.

If you're looking for the perfect meal to share with friends “raclette” is for you! Whilst the Raclette cheese is perfectly good to eat cold, it truly reveals itself when it is melted. 

Raclette is created by heating the cheese either in front of a fire or using a specially created machine. As the top layer melts it is scraped onto potatoes, gherkins and cured meats.  Matured for at least two months, most Raclette cheese is made in the Alps and Franche-Comté. The paste varies from white to light yellow, while the rind is a uniform golden yellow. 

Savoyard fondue is also a perfect cold-weather dish. It is a popular and regional dish made from a range of cheeses such as Emmental, Comté PDO, Beaufort PDO or Abondance PDO, garlic and Savoy white wine. It is usually eaten with small pieces of stale bread. Using a fondue fork you dip the bread into the melted cheese to taste it, taking care not to drop the bread! 

Mont d'Or, also called Vacherin du Haut-Doubs PDO, is one of the few cheeses that you can eat with a spoon due to its very creamy texture. Production is limited from mid-summer until early spring due to the Montbéliarde and Simmental cattle only producing enough milk during the warmer months.

 Presented in its spruce box, its rind is wrinkled like the mountains where it was produced. It has a marked woody aroma but whilst its smell is intense, it has a delicate flavour with fresh, creamy notes and a pleasant smoothness. Its creamy, melt-in-the-mouth paste can be enjoyed at room temperature on bread or as a hot dish in the oven. Literally translated as golden mountain, this cheese is held in high esteem. 

Reblochon PDO, is produced in a region that covers a large part of Haute Savoie and the Val d'Arly in Savoie. This well-rounded creamy cheese is exclusively made with locally-produced whole raw cow's milk. 

The history of Reblochon began more than five centuries ago when the farmers of the Aravis mountains were subject to a milk tax to be paid to the local lords. The farmers would wait until the tax collectors left before milking their cows a second time, as the second milking is always creamier. Thus Reblochon was created, the term being derived from the word  “reblocher” which means “to milk again” in Savoie dialect.

Along with Mont d'Or, Reblochon is also commonly used in a Tartiflette - a comforting, creamy and warming dish of potatoes, cream, cheese, bacon and onions. When made with the latter cheese, the dish is also known as “Reblochonade”. Reblochon has a creamy texture and a mild, fragrant taste that you can easily combine with fruit, vegetables and spices as a starter or main course. It can also be enjoyed on its own, simply with a slice of bread!

Highly prized for its distinctive fruity taste and creaminess, Beaufort PDO is a great cheese to use in cooking as it melts beautifully. This famous pressed cooked cheese from Savoy is easily recognised by its concave heel. Highly appreciated for its fruity aroma and creamy texture, Beaufort is a cheese with a distinctive taste, without being strong. 

For a delicious meal that will impress your guests (and use up those Halloween pumpkins) try this Squash stuffed with creamy squid ink risotto with Beaufort and hazelnuts.

That's Food and Drink would like to thank CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organization) for their invaluable assistance in preparing this blogpost.

Incidentally, we feel the above cheesy treats will make perfect Christmas time dining experiences!

https://dairy-products-from-france.com

Asda brings back soup, roll and unlimited Tea and Coffee for just £1 for the winter months

Asda has announced it’s bringing back it’s popular café ‘winter warmer’ £1 meal deal scheme to support the over 60s this winter, as they continue to face increased financial pressures during the cost-living crisis.

From 1st November until the end of February, Asda are offering people aged 60 and over the chance to enjoy soup, a roll and unlimited tea and coffee for just £1 in any of Asda’s 205 cafes. 

Asda first launched Winter Warmers in November 2022 for two months in a bid to support older customers who were disproportionately affected by spiralling living costs, with 65-to-74-year-olds experiencing a £163 year-on-year drop in disposable income in August 2022. The initiative saw over 650,000 £1 soup meals served.

The offer is available all day during the period in question and will run alongside the Kids eat for £1 offer which continues to be hugely popular, with over2.6 million meals served since its launch in June 2022, and over 180,000 in the last four weeks alone.

The latest figures from Asda’s income tracker reveal 40% of the lowest earning households still experienced negative disposable income in September, meaning their income doesn't cover what they need to spend on bills and other essentials.

Kris Comerford, Asda’s Chief Commercial Officer said: “We know winter is set to be incredibly hard for thousands of pensioners as they continue to worry about how to keep themselves warm in the face of rising living costs and being on a fixed income.

"Last year we served over 650,000 meals to the over 60s in two months, by bringing the initiative back for 2023 and extending it until February we hope it will prove just as impactful across the winter months for those who need it most.”

Selected Asda stores also run a ‘Community Cuppa’ campaign in our cafes by creating space for community groups who may otherwise struggle to meet due to rental costs or high energy costs. Spaces will be available on weekdays in November and December from 2pm to 6pm and all community group members who visit will receive unlimited free tea or coffee.

www.asda.com

Morrisons gives you another reason to shop at Morrisons. 75p pumpkins!

Morrisons is making its most popular medium pumpkins available for just 75p this year, helping families to stock up on the spooky season staple for less. 

The lower price of 75p is available for all More Card customers while these standard carving pumpkins are still only 99p for those without a More Card. The move comes as Brits are set to spend a whopping £777 million on Halloween in 2023 – leaving parents’ pockets feeling petrified. 

Whether planning the perfect pumpkin-carving party or looking to avoid pricey pumpkin patch visits, shoppers can find a purse-friendly option for every budget. 

To take the stress out of paying for Halloween, Morrisons is helping families by offering the market’s cheapest price for a medium sized pumpkin this year; it is part of the wider frighteningly fantastic pumpkin range at Morrisons which includes munchkin pumpkins (59p), ghost pumpkins (£2.99), large pumpkins (£1.99) and even giant pumpkins (£8.99).

Morrisons has also introduced QR code stickers on all pumpkin displays in stores this year, which take customers to information on how to get the most out of their pumpkins and avoid them simply going to waste. Tips include: saving the pumpkins seeds for planting in the spring with cleaned pumpkin skins - an ideal household compost.

Chris Smith, Fruit Buying Manager at Morrisons, commented: “Any seasonal moment can be a cause for celebration but with budgets also top of mind this year we hope that by offering these cut-price options parents and little shoppers don’t have to compromise on carving the perfect centrepiece this Halloween.” 

For more information on the Morrisons Halloween range please visit: https://groceries.morrisons.com/browse/halloween-189047

For information on how to limit pumpkin waste visit: https://www.morrisons-corporate.com/morrisons-sustainability/planet/making-the-most-of-your-pumpkin

That's Food and Drink recommends delicious pumpkin pies and pumpkin soups, etc.

Good Housekeeping Magazine has 20 favourite recipes you can try for yourself:-  

https://www.goodhousekeeping.com/uk/halloween/g28373702/pumpkin-recipes

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Lidl GB is now third largest supermarket in London

Lidl GB is now the third largest supermarket in London after overtaking Asda and hitting a market share high of 9.1%. 

As well as experiencing the fastest growth out of all supermarkets in the city, it was also named fastest-growing supermarket in the UK as a whole. 

With more than double the market share of any other discount supermarket in the capital city, Lidl’s growth forms part of its £500 million investment into London, while reaffirming its unwavering commitment to ensuring that all Londoners have a Lidl store within easy reach. 

Unlike other supermarkets that run convenience models in city centres, which could be costing London households hundreds more a year, Lidl is firmly committed to providing all its customers with access to good food at low prices, no matter where they live. 

In 2022, Lidl marked its expansion in London by opening nine new stores, including locations in East Acton, Kingston, and Upton Park, whilst also securing a further five sites in the city for future expansion, generating hundreds of new job opportunities in the process.

Early next year, it’s set to open another store in East Ham and it has started construction at its Newbury Park and Bellingham sites, further contributing to local employment. Those working at Lidl receive the highest pay in the supermarket sector, with hourly wages within the M25 starting at £12.85, rising to £13.15, along with a competitive benefits package including colleague discount.  

Ryan McDonnell, Lidl GB CEO, said: "We have a clear commitment to providing shoppers with the very best value, and becoming the third-largest supermarket in London reinforces our dedication to ensuring that everyone can eat affordable, high quality food, no matter where they live. We know convenience plays a huge factor when choosing where to shop in the city, which is why we’re pushing on with plans to bring many more locations to the capital in the future.”

Outlining its intentions to extend its great value offerings to even more households in the capital, the discounter has published a list of priority locations for new stores. Currently, Lidl boasts over 100 within London and the M25, with ambitious plans for more than 100, including areas such as Earls Court, Westminster, Kings Cross, and even Knightsbridge.

The discounter has also doubled down on its plans to strengthen its warehouse infrastructure to increase capacity across the country. Just last month, it opened its £300m Regional Distribution Centre in Luton to service over 150 stores in and around the capital, further cementing its commitment to London.

www.lidl.co.uk

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Brits turned to comfort eating in September as the cost of living crisis continued to hurt

High Street and online retail sales slumped in September, with only food sales showing a rise. Inflation may be slowing but consumers are still suffering, says ParcelHero.

Both in-store and online retail sales fell in September, the latest Office for National Statistics (ONS) figures reveal. 

The home delivery expert ParcelHero says shoppers have yet to feel the benefit of the slowdown in retail price rises, with only food sales bucking the slump.

Retail sales volumes, the amount we all bought, fell by -0.9% in September compared to August, and there was also a fall of -0.2% in the value of sales, the amount we all spent. Household goods store sales volumes fell by -2.3% and clothing store sales volumes fell by -1.6%. The volume of non-store (predominantly online) sales fell by a hefty -2.2% and the value of online sales dipped by -1.3%.

ParcelHero’s Head of Consumer Research, David Jinks M.I.L.T., said: "There were few retail winners this September. Both the High Street and online sales fell. Retailers told the ONS that consumers were still struggling with the increased cost of living and prices. The only uptick was for food stores, whose sales volumes rose by 0.2% overall and 0.4% in value online. Doubtless, some of that spending was on comfort eating. Sometimes, only chocolate or a tub of ice cream can help beat the financial blues.

"There were some chinks of light in the September mists. The value of online sales was up 6.4% against the same month a year ago and took 26.7% of the entire retail market. The proportion of online sales continues to exceed pre-pandemic levels (19.7% in February 2020).

"As retail settles to a new equilibrium, it will be those retailers with strong in-store and online sales that will ultimately triumph in a post-Covid world. ParcelHero’s influential report “2030: Death of the High Street” has been discussed in Parliament. It reveals that, unless retailers develop an omnichannel approach, embracing both online and physical store sales, the High Street as we know it will reach a dead-end by 2030. Read the full report at: https://www.parcelhero.com/content/downloads/pdfs/high-street/deathofthehighstreetreport.pdf

(Image courtesy of Lynn from Pixabay)

Porte Noire Unveils Petite Porte Noire Rosé Champagne

Porte Noire is proud to announce the launch of its latest masterpiece: the Petite Porte Noire Rosé Champagne.

The Petite Porte Noire Rosé Champagne is the embodiment of luxury and elegance. It is an exquisite blend crafted from 90% Chardonnay and 10% Pinot Noir grapes, sourced from the prestigious Chardonnay Du Sezonnais and Pinot Noir Venteuil terroirs. Bottled in 2020, this sensational champagne undergoes meticulous aging for a minimum of 24 months in the bottle, resulting in a refined and sophisticated taste.

The vibrant raspberry and salmon hue is visually stunning, while the nose delights with bold and fruity aromas. Upon tasting, marvel in the intricate symphony of flavours, featuring subtle spice and pepper notes intertwined with the freshness of red berries. Its fine effervescence and balanced acidity create a harmonious dance on the palate, leaving a lasting impression of opulence.

Tramp Private Member's Club is the only venue in London where patrons can enjoy Petite Porte Noire Rosé Champagne throughout October. Meanwhile, those interested in adding Petite Porte Noire Rosé Champagne to their collection can now purchase it exclusively from Harvey Nichols for £54.99.

The Porte Noire name has always been synonymous with craftsmanship and innovation, and the Petite Porte Noire Rosé Champagne is no exception. Each bottle reflects their commitment to excellence, making it the perfect choice for those special moments when only the finest will suffice.

Giffard Liqueurs Introduces Their No/Low Range

The Giffard House, known worldwide for its liqueurs and syrups, will be launching a new alcohol-free range, inspired by its liqueurs.

Non-alcoholic cocktails have become increasingly popular as modern consumers are looking to cut back on alcohol, or even stop drinking altogether. 

With this new trend, spirits or non-alcoholic alternatives are booming with customers looking for healthier solutions and the taste of a luxurious cocktail.

To meet this growing demand, Giffard has taken advantage of their 138 years of knowledge in the maceration of fruits and plants, and expertise in liqueurs.

Inspired by their classic range of liqueurs, Giffard has developed a new range in which fruits and plants are macerated in wine vinegar. The result is an alcohol-free range with great aromatic richness and a reduced level of sugar, which brings complexity and real added value to the cocktail.

This new range of four flavours including Elderflower, Grapefruit, Ginger, and Pineapple will help bartenders improve their non-alcoholic offering, and will complete cocktail menus by bringing taste, sophistication, and character. Giffard’s no/low will be available to the UK market from this month, October.

In the spirit of this, this delicious recipe for a virgin paloma is a clear example of why Giffard’s no/low range will be sweeping the cocktail scene.

VIRGIN PALOMA

High ball / Shaker / clear ice

5cl Giffard Grapefruit without alcohol

1.5cl Agave Giffard syrup

2.5cl Lime juice

Top up with sparkling water

Garnish with rosemary, grapefruit zest, salt, and pepper

Unveiling the Carte d'Or Furoshiki: A Tale of Craftsmanship and Sustainability

A meeting of minds: Ryoko Sekiguchi, who is passionate about cooking, literature, and the role of women in the world of wine and gastronomy, met Charline Drappier during a meeting of the LA TRANSMISSION association. The group includes seven other women from Champagne, all driven by the same motivation to share and transmit the values and complexity of the region.

A dedicated admirer of Champagne Drappier for many years, Ryoko loves finding it on the menus of Japan’s best restaurants. As for Charline Drappier, she was delighted to discover Ryoko’s works and poetry, which she found particularly moving.

Ardent protectors of nature One day, a Franco-Japanese friend of Charline’s suggested that she could use a Furoshiki to wrap a bottle using a special folding technique.

Charline was already familiar with the Furoshiki technique and material, because she and her brother Hugo often wrap their Christmas gifts in these types of fabric. Perfectly suited to packaging a bottle of Champagne Drappier, the Furoshiki protects the glass without the need for paper or cardboard. As it is reusable, the material is also perfect for picnics.

As it happened, Charline was re-reading Ryoko’s book Nagori from 2022, in which she develops a truly unique idea about “sustainable” cooking, the extension of the seasons, and so on.

The connection with Ryoko’s poetry and the ancestral use of quince – one of the most characteristic flavours in DRAPPIER CARTE D’OR – was clear: she should create a FUROSHIKI for the champagne that has been Drappier’s signature for the last 70 years.

The idea also fit perfectly with the ecological journey on which the Drappier family embarked in the mid-1990s. Ryoko Sekiguchi is a writer and Japanese poet based in Paris. She inspires the reader to travel through the culinary cultures of the world. Her essay, Nagori, the nostalgia for the passing season, is an ode to postseason cuisine. Translated into six languages, the work has been a huge success.

A delicate creation by a talented pair Charline drew and painted the Furoshiki’s vibrant quince in radiant gold and green, while Ryoko wrote the text that will appear on the Champagne Drappier Carte d’Or in its new apparel. The Furoshiki is made from organic cotton poplin, printed in France at by small French Japanese designer (INSHO) and hand-sewn by people with disabilities at a medical and support organisation centre in Angers.

Because it is large (71 cm x 71 cm), it can also be used as a picnic blanket or tablecloth, or even worn as a scarf to brighten up a shirt collar or a handbag.

Paying tribute to a third woman: Micheline Drappier, Charline’s grandmother In 1952, André and Micheline Drappier created Champagne Carte d’Or, based on an idea from Micheline, who – unusually for a woman at that time – was heavily involved in all the decisions being made.

This radiant yellow colour, which has remained the same for 70 years, is a reminder of the famous quince jelly, one of the delicious flavours in this “classic brut” made of Pinot Noir (80%), Chardonnay (15%) and Pinot Meunier (5%).

Made only from first press grapes, the juice goes through its prise de mousse in a bottle specially designed for Champagne Drappier. Its refined and characteristic notes of quince and red berries, heightened with a touch of spice, make it a great partner for international dishes, as well as for fish and white meat, lightly cooked to enhance their full flavour. A temperature of 8°C will bring out its best.

The Drappier Carte d’Or champagne, wrapped in its Furoshiki will be available at independent wine merchants for £65.

That's Christmas: Feeding Christmas Nostalgia with Natural, Pasture-...

That's Christmas: Feeding Christmas Nostalgia with Natural, Pasture-...: With Christmas just around the corner, who doesn't look forwards to those special nostalgic indulgences like cheese? Hollis Mead is one ...

TRIP has Best Week of Sales Ever After Consumers Show Confidence In Superior Quality CBD

TRIP announces it has had its best week of sales ever, after consumers show confidence in superior quality CBD. TRIP (www.drink-trip.com) is the 4th fastest growing private company in the UK (Sunday Times 100) and the UK's market leader in CBD products (with 88% market share of CBD drinks - Nielsen). 

Holland & Barrett today reinstate all CBD products, after a temporary pause last week following the FSA announcement. 

TRIP is distributed in 25,000 stores. While the FSA and Trading Standards confirmed publicly that there are no changes required to listings, product formulas, labelling or packaging; Holland & Barrett were the only retailer to temporarily put some TRIP beverage products on hold, this has now been lifted and all CBD products are available again.

TRIP are passionate about bringing the health benefits of CBD into the mainstream and destigmatising conversations around mental wellbeing, TRIP has always advocated for regulation of the industry and championed best in class compliance, supporting the FSA's work for consumer food safety.

Last week, the FSA updated its recommended daily guideline of 10mg CBD, reduced from the previous 70mg limit. TRIP fully supports the FSA's emphasis on food safety, while also highlighting that the guideline is based on the lowest grade of CBD assessed in a study of three CBD sources.

Independent third party studies conducted on TRIP's source of CBD, reviewed by the FSA, generates a safety limit of 105mg (equivalent to seven cans per day), this demonstrates the materially different level of safety and purity in TRIP's products.

Said Dr Julie Moltke, MD Medical CBD Practitioner, Researcher and Published Author: “It is most surprising that when the majority of the high-quality CBD datasets that have been made public were assessed, the three datasets analysed by the FSA appeared to have a significantly lower daily guideline. It can be useful to compare to the daily guideline in other countries that have legalised CBD for many years - In Canada the daily upper guideline is for 200 mg/day and in the Netherlands it is 160 mg/day. It is also worth noting that in the UK the NHS upper prescription guideline for Epidiolex, a synthetic CBD given to children and adults with epilepsy, is 1750mg/day for a 70kg person”

The last week saw TRIP's best week of sales to date, showing consumer confidence in superior quality CBD (TRIP Drink Ltd. Value Sales w/e 15.10.23 Nielsen Retail, Online & On-premise). 

TRIP commented: “Following Mental Health Awareness Day (10th October) and after the FSA announcement TRIP had its best sales week ever with Britons continuing to choose TRIP CBD products to support their everyday wellbeing - having seen the benefits first hand over the past few years.”

TRIP is the CBD market leader with the top 7 best-selling CBD SKUs in the country over the last year (Source Nielsen Total Market Value Sales - 52 Weeks 03 June 23) and 88% of the CBD drinks market in the UK (Nielsen). The CBD in TRIP products wasn't included in the FSA's analysis, used as the basis of the announcement last week. 

TRIP comment, “Not all CBD is created equal. The FSA updated recommended daily guideline of 10mg CBD dosage is based on a study of 3 lower grade ingredient samples, which does not include TRIP's CBD.” 

Dr Antonia Orsi, Director of Toxicology, PhD, MRpharmS, UKRT, ERT, MRQA, CSci has confirmed the following of the CBD in TRIP products: “The CBD tested was considered to have a no observed adverse effect level at 150mg/kg body weight/day by an independent testing facility. This equates to a provisional acceptable daily intake of 105mg.”

Independent third party studies conducted on TRIP's source of CBD reviewed by the FSA, generates a safety limit of 105mg (equivalent to seven cans per day). This demonstrates the materially different level of purity in TRIP's products. 

TRIP is distributed in 25,000 stores. The FSA and Trading Standards have confirmed publicly that there are no changes required to listings, product formulas, labelling or packaging; TRIP is in complete compliance with this framework. 

TRIP added: “This message is echoed by TRIP's retailer partners, who have been overwhelmingly supportive, retailers are clear that TRIP is in full compliance with the regulation.” 

TRIP comment “We look forward to continuing to collaborate with retail partners and regulators to prioritise consumer safety and provide clarity for customers.”

“TRIP have pioneered CBD onto shelves and into homes nationwide with their CBD drinks making functional health accessible. We look forward to working closely with our valued partners and customer community on our mission.”

Massively Popular England's Seafood FEAST 2023 Sells Out and Announces Dates for 2024

The beginning of autumn saw the UK's most popular holiday destination, the English Riviera, welcome thousands of visitors for its annual England's Seafood FEAST, which celebrates locally landed and caught seafood during a fortnight of exclusive experiences, special events and seafood menus. 

The two week FEAST took place from 29th September until 15th October and saw the towns of Torquay, Paignton and Brixham join forces to host a seafood feast like no other before. It was a fantastic opportunity for visitors to join the locals and experience some of the best seafood in the world, right where it's landed.

The FEAST started with a bang at Brixham Fish Market with an exhilarating live broadcast by BBC Radio Devon on Friday 29th September and an amazing featured piece on BBC Spotlight on Monday 2nd October 2023. Throughout both broadcasts, presenters John Acres and John Ayres engaged with the Faces of the FEAST, from dedicated fishers to market managers, painting a vivid picture of the vibrant maritime community. 

Special mentions go to Helen Lovell-Smith from the Fishermen's Mission, Barry Young of Brixham Trawler Agents, Mitch Tonks of Rockfish and program coordinator Kelly Widley, whose dedication set the stage for an unforgettable FEAST. 

All of the exclusive experiences sold out including the legendary '7 Chefs from England's Seafood Coast' in both Torquay and Brixham, 'Meet the Maker' with Simon Hulstone of The Elephant and Frazer Pugh of The Hand Picked Scallop Company, an Exclusive Celebration Seafood Supper at Sandridge Barton, a Sea Swim and Seafood with author Matt Newbury at Cantina and 'Seabirds and Seafood' Guided Walk and Breakfast with local bird expert Mike Langman at Guardhouse Cafe on Berry Head. 

Goodrington's SEAFEST was also a resounding success, featuring a medley of arts, performances, and interactive sessions that underscored the beauty and importance of the coastline, and the fun didn't stop there. 

Over 40 independent eateries took part in England's Seafood FEAST including Mitch Tonks' Rockfish who served a special of local mussels throughout and Hampton by Hilton Torquay, who hosted an Afternoon Tea with local artist Becky Bettesworth. 

A five course seafood taster menu was served at The Thatched Tavern, which welcomed Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls for a talk and Paignton's Shoreline invited local paddle boarding nine time world record holder Brendon Prince to talk after a three course seafood sharing feast.

Carolyn Custerson, CEO of the English Riviera BID Company, said: “A huge thanks goes out to everyone involved with England's Seafood FEAST, which has gone from strength-to-strength every year. Our local fishers, chefs and independent eateries have done a fantastic job of showcasing the local fish and shellfish. As an organisation, we are very proud to represent these local individuals, businesses and eateries.

"I'm thrilled to announce that this year has been so popular that we have already confirmed dates for next year with some new exciting events in the early planning stages.. England's Seafood FEAST will return to the English Riviera from 27th September - 13th October 2024. Save the dates!”

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

To find out more visit www.theseafoodfeast.co.uk and for regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

The Food WorksSW Helps Drinks Brand Well Fruited Develop Production

With their expert support and industry advice, North Somerset-based food and drink innovation centre The Food WorksSW is helping Well Fruited, the winners of their 2023 new business competition, get one step nearer to realising their ambitions and dreams of seeing their new fruit SuperBlend™ drink on the shelves of independent farm shops, delis and major supermarkets.

As part of their competition prize Alex Williams and Ben Kaye, the duo behind the drinks brand, have recently spent time in the centre's state-of-the-art drinks development kitchen with Zoe Plant, the centre's New Product Development and Innovation Manager. 

Together they explored options for scaling up their business including faster production processes and gained invaluable insights into factory layouts and specialist equipment such as the centre's blending machinery and high sheer pump. With The Food WorksSW's nutritional expertise Alex and Ben were also able to perfect their existing recipes, develop new flavour combinations and test new pasteurisation methods which resulted in them extending the shelf life of their SuperBlend™ drink.

Alongside their development days in the specialist drinks kitchen, the pair also benefited from expert technical advice and support from Rachel Goff, Senior Technical and Site Manager, who helped and advised them on labelling information.

Well Fruited's 100% liquid fruit drinks use the whole fruit which means they contain nutrients within the fruit that aren't possible to extract through juicing or cold pressed drinks. The nutrients inside each bottle have a great many health benefits, from sugar-regulating fibre to mood boosting antioxidants.

Alex Williams co-founder of Well Fruited said, “Our time at Food WorksSW working in the drinks kitchen and with Zoe and Rachel has been so very helpful and inspiring. It really is an amazing facility and I'd recommend it to anyone who is developing or planning on taking their food or drink product to the next business level. We've been able to look at ways to develop our business and gained so many valuable insights into the drinks industry which we simply wouldn't have been able to do without their expert knowledge and advice.”

Zoe Plant added, “For anyone like Well Fruited who are in that in between stage with their food or drink business where they are looking to increase production before moving to a permanent base, The Food WorksSW really is where they need to be. We can offer so much support and the very best development kitchens. It's been fantastic to support Well Fruited as they take the next steps in growing their business.”

The Food WorksSW 2023 Competition saw 13 entries from businesses and individuals from across the UK and was judged by an esteemed panel of experts including Orlando Murrin, President of the Guild of Food Writers. 

Runners-up included Jaz Skye of Weston-super-Mare based Jivee, who uses sea moss as a main ingredient to make jellies, fruit cider vinegar and sports drinks, and Gregory Davies, co-founder of Auntie's, an Indian-inspired condiments company from Coventry. 

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 in close proximity to Junction 21 of the M5 motorway. 

It has five product development kitchens each with its own specialist equipment for dairy, bakery, drinks, commercial and trial usage 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 a very reasonable £96.90 per day, and that includes VAT.

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 X (formerly Twitter). For more information about Well Fruited visit wellfruited.co.uk or for updates follow wellfruited on Instagram. 

Healthy Eating During Christmas: Balancing Tradition and Wellness

Christmas is a time of joy, celebration, and indulgence. For many, it's a time when delicious feasts and sweet treats take centre stage. 

While enjoying festive foods is an essential part of the holiday spirit, it's also important to strike a balance between tradition and wellness. 

In this blog post, we'll explore how to maintain healthy eating habits during Christmas without sacrificing the joy of the season.

Plan Ahead

One of the keys to maintaining a healthy diet during Christmas is planning. Before the festivities begin, take a moment to create a meal plan that includes balanced, nutritious options. Incorporate plenty of fruits, vegetables, and lean proteins into your holiday menu. This will help ensure that you have healthy options readily available.

Moderation is Key

Christmas is a time when indulgence is expected, but moderation is the name of the game. Enjoy your favourite treats, but do so in moderation. You don't have to avoid traditional Christmas foods entirely, but be mindful of portion sizes. Eating smaller servings of your favourite dishes allows you to savour the flavours without overindulging.

Make Healthy Swaps

Transforming traditional holiday recipes into healthier versions is a great way to enjoy the flavours of the season without overloading on calories and unhealthy ingredients. Consider using whole wheat flour, Greek yogurt, or applesauce as substitutes in baking recipes. Or use Greek Yoghurt instead of cream and desserts. You can also opt for leaner cuts of meat and reduce sugar or fat content in recipes without compromising taste.

Stay Hydrated

Amidst all the festive drinks and rich foods, don't forget to stay hydrated. Water is essential for digestion and overall health. Drinking water before and during your holiday meals can help you feel full and prevent overeating. Plus, it can offset the dehydrating effects of alcohol and caffeine.

Embrace Healthy Snacking

Instead of mindlessly snacking on high-calorie appetizers and sweets, offer healthy snack options at your gatherings. Fresh fruit platters, vegetable trays with hummus, or homemade whole-grain crackers with a light dip are excellent choices. These options will help keep your energy levels stable and curb the temptation to overindulge later.

Practice Mindful Eating

Mindful eating is about paying attention to what you eat and savouring each bite. During festive meals, take your time to appreciate the flavours and textures of the dishes. Engaging in conversation with loved ones, rather than rushing through your meal, can help you recognize when you're full, reducing the likelihood of overeating.

Get Active

Don't let the holiday season be an excuse to abandon your exercise routine. Maintaining physical activity is crucial for balancing the extra calories consumed during Christmas. Consider taking a family walk, playing a friendly game of touch football, or simply dancing to holiday tunes to stay active and burn off some of those extra calories.

Listen to Your Body

Above all, it's essential to listen to your body's cues. If you're not hungry, don't feel pressured to eat just because it's a holiday. Respect your body's signals and eat when you're genuinely hungry.

Maintaining healthy eating habits during Christmas is achievable with a little planning and a dose of self-control. By incorporating these strategies into your holiday celebrations, you can enjoy the festive season without feeling guilty about your choices. Remember, Christmas is not about perfection but about creating cherished moments with loved ones while taking care of your well-being. Wishing you a healthy and happy festive season!

(Image courtesy of Jill Wellington from Pixabay)

Birmingham: The Balti Capital of Britain

When it comes to diverse culinary experiences in the United Kingdom, Birmingham is a city that proudly stands out. 

Known for its rich history, vibrant culture, and unique contributions to the world of gastronomy, Birmingham has earned its reputation as the Balti capital of Britain. In this blog post, we will explore the fascinating world of Birmingham's Balti cuisine and the city's impact on the culinary scene.

The Origin of Balti Cuisine

To understand Birmingham's claim to the title of the Balti capital, it's essential to know what Balti cuisine is. Balti is a style of cuisine that originated in Birmingham in the 1970s. Its roots can be traced back to the Kashmiri immigrants who settled in the city. These immigrants brought with them their culinary traditions, which were adapted and fused with influences from Pakistani and Indian cuisine.

The word "Balti" refers to the type of pan in which these dishes are cooked. Traditionally, Balti dishes are cooked in a flat-bottomed wok-like pan that gives them a distinctive flavour and texture. Balti cuisine is characterised by its use of fresh ingredients, aromatic spices, and the absence of heavy sauces, allowing the natural flavours of the ingredients to shine through.

The Birmingham Balti Experience

Birmingham's Balti Triangle, located in the city's Sparkbrook, Sparkhill, and Moseley neighbourhoods, is where you'll find the heart of the Balti culture. The area is teeming with restaurants, each offering its unique take on this beloved cuisine. Whether you're a seasoned Balti enthusiast or trying it for the first time, you'll find a vast array of choices to tantalise your taste buds.

One of the most remarkable features of Balti cuisine in Birmingham is its authenticity. Restaurants in the Balti Triangle often prioritise using the freshest ingredients and traditional cooking techniques, staying true to the roots of this cuisine. Diners can expect an array of dishes, from the fiery and spicy to milder, aromatic creations, all served in the iconic Balti pan.

Signature Dishes

Birmingham's Balti cuisine boasts a diverse menu of dishes. Some of the must-try items include:

Chicken Balti: A classic choice, this dish features succulent pieces of chicken cooked in a spicy tomato-based sauce with a blend of fragrant spices.

Lamb Balti: Tender pieces of lamb are cooked in a similar fashion, with a medley of spices and herbs creating a mouthwatering experience.

Vegetarian Balti: Birmingham's Balti restaurants offer a wide range of vegetarian and vegan options, showcasing the versatility of this cuisine. Vegetables, lentils, and paneer (Indian cheese) are often featured prominently in these dishes.

Garlic Naan: To complement your Balti experience, try a freshly baked garlic naan, a type of flatbread that's perfect for sopping up the flavourful sauces.

Cultural Influence

Balti cuisine is not just about food; it's about culture and community. In Birmingham, the Balti experience is as much about the ambiance and social interaction as it is about the food. The city's diverse population and inclusive spirit have contributed to the rise of Birmingham's Balti culture, making it a unique and cherished part of the city's identity.

Birmingham, England's Balti capital, is a shining example of how cultural diversity and culinary innovation can come together to create something truly exceptional. The city's Balti cuisine reflects the rich tapestry of its history and the passion of its residents. So, if you're a food enthusiast looking to explore new flavours and experiences, Birmingham's Balti Triangle is the place to be. Come and savor the Balti experience, and you'll leave with a deeper appreciation for this unique culinary gem in the heart of the UK.

(Images courtesy of Phil Wild and Iril Kolle from Pixabay)

Exploring Indian Wines

When we think of world-famous wine regions, India may not be the first country that springs to mind. 

But the truth is the Indian wine industry has been quietly flourishing over the last few decades, producing high-quality wines that have begun to gain well-deserved recognition on the global stage. In this blog post, we will delve into the fascinating world of Indian wines, their history, regions, varietals, and the promising future that lies ahead.

A Brief History of Indian Wine

Wine has a long history in India, dating back to ancient times. The famous text, the Mahabharata, mentions wine made from fruits and flowers. However, the modern Indian wine industry as we know it today began to take shape in the mid-20th century. It was during the 1980s that India saw a surge in wine production, and several vineyards were established in various parts of the country.

Indian Wine Regions

India's diverse climate and topography have given rise to a variety of wine regions, each with its own unique characteristics. Some of the most prominent wine regions in India include:

Nashik: Located in the state of Maharashtra, Nashik is often referred to as the "Wine Capital of India." It's known for its fertile soil, ideal climate, and picturesque vineyards. Sula Vineyards, York Winery, and Grover Zampa are some of the well-known wineries in Nashik.

Nandi Hills: Situated in Karnataka, Nandi Hills benefits from cool temperatures and high altitudes. The region has become renowned for producing excellent white wines. Grover Zampa and Soma Vine Village are notable wineries in this area.

Himachal Pradesh: The northern state of Himachal Pradesh has also started to establish itself as a wine-producing region, with its cool mountain climate. Wineries like Shimla Hills and Chateau Indage are leading the way in this region.

Karnataka: Besides Nandi Hills, Karnataka boasts other wine-producing areas, such as Hampi and Bijapur, each with its own unique terroir.

Indian Wine Varietals

Indian winemakers produce a wide variety of wines, both red and white, from a range of grape varietals. Some of the most commonly grown grape varieties include:

Cabernet Sauvignon

Shiraz (Syrah)

Merlot

Sauvignon Blanc

Chenin Blanc

Viognier

Indian wines are often known for their unique and distinct flavors, shaped by the country's terroir and winemaking techniques.

The Promising Future of Indian Wines

The Indian wine industry has come a long way, and it continues to grow and improve. Some key factors contributing to its promising future include:

Investment in Technology: Indian wineries are increasingly adopting modern winemaking techniques and investing in state-of-the-art equipment.

Quality Improvement: Indian winemakers are continually striving to improve the quality of their wines, and this dedication to excellence is starting to pay off.

Recognition on the Global Stage: Indian wines have been garnering international awards and accolades, helping to raise their global profile.

Wine Tourism: Many Indian wineries have opened their doors to tourists, offering tastings, vineyard tours, and a chance to experience the charm of Indian wine regions.

Exports: Indian wines are gradually finding their way into international markets, and this trend is expected to continue.

Indian wines are no longer the hidden gem that they once were, and they are poised to make their mark on the global wine scene. 

With a rich history, diverse regions, and a growing reputation for quality, India's wines are a testament to the country's winemaking potential. Whether you're a wine enthusiast or a curious traveller, exploring the world of Indian wines can be a rewarding and enlightening experience. So, the next time you're looking for a unique wine adventure, consider uncorking a bottle of Indian wine and raising a toast to the ever-evolving wine culture of this beautiful subcontinent.

(Image courtesy of Wolfgang Claussen from Pixabay)

Codorníu Vegan and Organic Wines

Vegan and organic wines have become increasingly popular over the past several years with discerning drinkers looking for more environmentally sustainable wines that are lower in chemicals and sulphites.

Yet, there has been a gap in the market for premium organic and vegan wines so That's Food and Drink is sharing some options from Codorníu which we think you'd like to hear about, especially if you are stocking wines for Christmas and the New Year.

Codorníu has been crafting exceptional wines since 1551 (that's 472 years of wine making experience!) combining traditions with modern innovations. Their selection of vegan and organic wines are devoid of additives, preservatives, and artificial ingredients, giving a richer, more vibrant, and fresher taste than regular wines.

All are easy on the wallet yet are bursting with elegance and flavour, please find below three excellent vegan and organic options from Codorníu:

Codorníu 1872 Organic Cava Brut

Crisp and refreshing, this classic Cava smells of citrus fruit and fresh apples, and has a fruity, zingy taste. Chill in the fridge for a couple of hours, then enjoy with tapas and olives as an aperitif – the ideal cava for a dinner party to impress without breaking the bank. Available from Waitrose for £10.99

Codorníu, Raventós Selección de la Familia Reserva

Refreshing and elegant, this wine is a blend of three indigenous Spanish grape varieties - Macabeo, Xarello, and Parellada - which altogether create a light and balanced flavour profile. On the nose, the wine has aromas of citrus and fresh fruits, with a hint of toasted bread and nuts. The palate is dry with notes of green apple and lemon, leading to a crisp and clean finish. Available from Waitrose for £9.99

Codorníu Clasico Organic

Made with a blend of the traditional grape varieties - Macabeu, Xarel.lo and Parellada - this cava is pale gold in colour with a fine, smooth texture. Fresh on the palate with intense aromas of apple and pleasant floral notes. Available from Ocado for £9.50

https://www.codorniu.com/en

There's Only One Pumpkin Spice Drink You'll Need This Month

Apparently there's a really interesting and hot beverage trend this month. And here's how you can put a cocktail spin on it for October. 

Don Papa Rum's Pumpkin Spice Cocktail is simple to make and is sure to impress your family and friends. Just shake together the below ingredients and pour into a beautiful glass of your choice: 

45 ml Don Papa Rum 

100 ml Pumpkin Spice creamer 

45 ml coffee liqueur 

Whipped cream, to garnish (Optional) 

Pumpkin Spice mix, to garnish  

Don Papa Rum is the first premium single island rum from the Philippines and their ageing process highlights the original taste of Negros sugar cane. With notes of vanilla, honey and candied fruits, Don Papa Rum is the perfect base for your Pumpkin Spice creation.

https://www.donpaparum.com/

That's Christmas: Get into the spirit! Asda’s range of award-winning...

That's Christmas: Get into the spirit! Asda’s range of award-winning...: Get into the spirit! Asda’s range of award-winning spirits and liqueurs are perfect for your Christmas partying Asda has announced seven new...

UK’s biggest food collection calls for volunteers to support charities

With food banks and charities facing increasing levels of need this wintertime, people are being urged to give the gift of their time to take part in the UK’s biggest food donation drive.

The Tesco Food Collection is taking place in all Tesco stores from November 30th to December 2nd and the Trussell Trust and FareShare are urging volunteers to sign-up to support the event in store. 

It comes as both charities face their busiest winter yet as more people turn to them for support. The Trussell Trust, which has the largest foodbank network in the UK, is expecting to distribute more than 1 million emergency food parcels between December and February, while FareShare has over 1,500 frontline charities on its waiting list seeking food.

During the collection Tesco customers are to be encouraged to donate long-life food to support the charities in their work. Donations for the Trussell Trust will help its network of food banks provide emergency food parcels to people who cannot afford the essentials, while donations to FareShare will get food to its network of 8,500 local charities and community groups.  

Tesco is calling on volunteers to staff collection points to raise awareness of the impact every donation will have on people across the UK, who rely on Trussell Trust and FareShare for food.

Donations are needed now more than ever, with one in five Trussell Trust food parcels coming from Tesco and its customers. 

Trussell Trust Chief Executive Emma Revie said: “This winter is going to be the toughest yet for the food banks in our network as they will help approximately 600,000 people and provide an emergency parcel every eight seconds. The teams in our food banks are working tirelessly to ensure everyone receives the support they need but they cannot do it alone. 

"By volunteering at the Tesco Winter Food Collection you will not only be helping to gather much-needed donations to keep your local food bank going, you’ll also be making a real difference to families who cannot afford the essentials in your community. If you can spare a few hours to volunteer then please do.”

George Wright, chief executive at FareShare added: “We anticipate need will keep rising as people continue to struggle to afford the essentials like food and heating this winter. Tesco’s support for FareShare throughout the cost of living crisis, and the last 11 years, has been unwavering, and we’re incredibly grateful for their support in helping drive more donations during what will be a difficult winter for many.

“Volunteers play a huge role in the success of the Tesco Food Collection each year. By giving up just three hours of your time, you can make a huge impact by helping more people understand the importance If donating food to FareShare during this increasingly difficult time.”

Claire De Silva, Head of Community at Tesco, said: “Every year our Winter Food Collection gets such an amazing response from our customers. We know that they give even more generously when we have volunteers in our stores helping them to choose the right items that are needed so we would urge anyone who can to please sign up and help make a difference.” 

You can sign up to volunteer with FareShare at https://fareshare.org.uk/foodcollection/ or with the Trussell Trust at https://www.trusselltrust.org/get-involved/tesco-food-collection/volunteer/ 

Introducing the Watercress Guru: Tom Amery

Tom Amery, widely known as 'The Watercress Guru', is the MD of the UK's largest grower of watercress, The Watercress Company which is based in Dorset. 

As a dedicated advocate for this highly nutritious, deliciously peppery leafy green that has been recently declared the 'world's healthiest food', Tom's mission is to bring watercress back into the spotlight and help people rediscover its incredible nutritional value.

The Watercress Revolution

Far more than a garnish, no other square metre of crop could produce multiple harvests and offer such nutrient density as a naturally fertilised, non-polluting watercress bed. It's incredibly rich in vitamins, minerals and antioxidants, which, according to the ANDI nutrient index, ranks it way ahead of superfoods such as blueberries, edamame, broccoli or spinach.

Wildlife 

Watercress is famed for its ability to improve water quality. The mineral-rich, fertile rivers and streams that flow from the watercress beds provide a healthy ecosystem with critical habitats for a variety of species, including endangered white-clawed crayfish, eels, slow-worms, grass snakes, minnows and toads with owls in nearby trees.

Background

Tom studied Commercial Horticulture at Writtle College which cultivated his love of nature and pursuit for sustainable farming practices. This experience, together with an overseas trip to Zimbabwe and Australasia after college, encouraged Tom further, but on his return to the UK he was searching for a more unique crop to work with.

Tom joined The Watercress Company in 1999 as Trainee Technical Manager. Nearly 24 years later, there are few people who know more about the cultivation and wonder of watercress than Tom. He works tirelessly investing into watercress research, developing growing practices with the team and the challenge of delivering fresh watercress to consumers throughout the UK. 

Tom Amery - The Watercress Guru, says, “I am on a mission to elevate watercress to its rightful place in our diets. It's not only a delicious choice, but a responsible one for our health and the environment. Just adding watercress to our diet once a week will impart significant health benefits and improve our wellbeing.” 

Getting watercress on the menu

To encourage the nation to embrace watercress, Tom collaborates with chefs to develop innovative recipes. Over the years, Tom has worked with names such as The Hairy Bikers, Marcus Wareing, Jamie Oliver, Mary Berry, Raymond Blanc, John Torode and other food heroes to spread the word about watercress's versatility and unique flavour.

Entrepreneurship

The thriving Watercress Company that Tom operates serves as a model for responsible agriculture, showcasing the importance of clean water sources and low-input growing practices. The UK-based company runs farms across Hampshire, Dorset and for winter supply - in Jerez, Spain.

https://www.thewatercresscompany.com.

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Darts Farm Puts Devon on the Culinary Map With Nominations for Two National Awards

Darts Farm is thrilled to announce they have been shortlisted for two categories in the 2023 Food and Travel Awards. They have been nominated for the Local Hero Award and their new flagship restaurant, The Farm Table, is in the running for the Best Restaurant Outside of London.

Michael Dart, who runs Darts Farm with his brothers, James and Paul, and his son George, comments: “We're absolutely delighted and pleased to be put forward for these awards by Food and Travel Magazine. The nominations list is packed full of world-class chefs and establishments, including many of our food heroes, so we feel truly honoured to be shortlisted alongside them.”

He continues: “We're especially overwhelmed by the Best Restaurant Outside of London nomination. It recognises the huge effort that went into creating The Farm Table and establishing a restaurant that, just a year after it opened, is already considered to be one of the best in the country!

"It's already won The Food Magazine Reader Award and we know from feedback, and the fact we have so many regular diners, that our locals love it. It's fantastic that it's now starting to gain a following beyond the county and hopefully nominations like this will help build up Devon's reputation as a foodie destination.”

George Dart has been instrumental in bringing the original concept of The Farm Table to life. He explains: “Our aim with the launch of The Farm Table was to create a restaurant that would celebrate the simplicity of beautiful ingredients grown, reared, caught and crafted on our doorstep. 

"Produce that can't be sourced from the farm is provided by our vibrant community of like minded artisan producers, farmers and fisherman who all share our passion for flavour. It's so very rewarding to think that, having only recently celebrated its first anniversary, The Farm Table is already generating a reputation for being one of the best restaurants outside of London!”

Food and Travel magazine is the world's leading gastronomic travel title, with an amazing 25 year heritage of writing for those who love foodie adventures, discovering the best ingredients, dishes and flavours and trying new, exciting restaurants. Voting for the awards is open throughout October and anyone voting will be entered into a prize draw to win tickets to the Gala Dinner at the Royal Automobile Club in November, where the winners will be announced. You can cast your votes at www.foodandtravel.com/awards

The Farm Table is open seven days a week for lunch (12-3pm) and for dinner (6-9pm) Thursday to Saturday. The menu includes Darts Farm's iconic Ruby Red beef, dayboat fish and seasonal vegetables, all cooked over charcoal and accompanied by a huge selection of wines, beers, ciders and spirits from the cellar. 

For further information on The Farm Table and Darts Farm please visit www.dartsfarm.co.uk and follow Darts Farm on Facebook and Instagram.  

Exploring the Delicious Diversity of American Cheese Styles

When we think of cheese, France, Italy, Switzerland, the UK and Ireland often come to mind. 

But the United States has quietly been making a name for itself in the world of cheese. With a rich history and a growing artisanal cheese industry, American cheese is more diverse and delicious than you might realise. 

In this blog post, we will take a journey through some of the most popular and unique American cheese styles that are making their mark on the global culinary stage.

Cheddar: A Classic American Staple

Cheddar cheese is a true American classic. Its origins can be traced back to English settlers who brought the cheese-making tradition with them to the New World. Today, American cheddar comes in various styles, from mild and creamy to sharp and crumbly. Vermont and Wisconsin are known for their exceptional cheddar, but it's produced in many states. Cheddar's versatility makes it perfect for sandwiches, mac and cheese, or a simple cheese platter.

Monterey Jack: California's Creamy Treasure

Monterey Jack, originally hailing from California, is another American favourite. It's a semi-soft, mild cheese known for its smooth texture and delicate, buttery flavour. Some varieties include jalapeño or pepper jack, which add a spicy kick to your dishes. Monterey Jack's versatility extends to melting beautifully on burgers and in Tex-Mex dishes.

Colby: A Mellow, Creamy Delight

Colby cheese, named after the town of Colby, Wisconsin, is a mild, semi-soft cheese that is often compared to cheddar. It boasts a smooth and creamy texture with a slightly milder flavour. Colby cheese is a popular choice for sandwiches and snacking, and it also pairs wonderfully with fruits and nuts.

Blue Cheese: Bold and Tangy

Blue cheese has a strong presence in American cheese culture, thanks to varieties like Roquefort and Gorgonzola. Point Reyes Blue from California and Maytag Blue from Iowa are excellent domestic choices. Blue cheese is famous for its pungent aroma and distinctive blue veins, which result from the introduction of specific moulds during the cheese-making process. It's a bold choice for salads, dressings, or as a standalone cheese.

Swiss Cheese: Holes and All

Swiss cheese, with its iconic holes (known as "eyes"), is a delightful American cheese style. The most famous Swiss cheese in the United States is likely baby Swiss, which has smaller eyes and a slightly creamier texture. Swiss cheese is often used in sandwiches, quiches, and fondue, but it also makes a great snacking option.

American Cheese: The Melting Hero

American cheese is perhaps the most recognisable American cheese style. Although it's often associated with processed slices, there are artisanal American cheese makers crafting high-quality, aged American cheese. This style is excellent for melting, making it a real must for classic grilled cheese sandwiches and cheeseburgers.

Goat Cheese: The Creamy Elegance

Goat cheese has gained popularity in recent years and is now a prominent American cheese style. It's known for its creamy texture and tangy, earthy flavour. American goat cheese comes in various forms, from soft and spreadable to aged and crumbly. It's a superb choice for salads, pastas, or as a spread on a charcuterie board.

American cheese styles are as diverse as the country itself, ranging from the classics like cheddar to the more unique flavours of blue cheese and goat cheese. The American cheese scene is thriving, with artisanal producers creating high-quality cheeses that can compete on the global stage. Whether you're a cheese connoisseur or just starting your cheese journey, there's a wide array of American cheeses waiting to be explored, tasted, and enjoyed. So, go ahead, and indulge in the delicious diversity of American cheese styles, and savour the flavours that America has to offer.