Sunday, 31 December 2023
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Friday, 29 December 2023
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Thursday, 28 December 2023
Herb Gardening in the UK: Essential Culinary and Medicinal Herbs to Grow
Here in the United Kingdom, where gardening is a cherished tradition, cultivating herbs offers a delightful and rewarding experience. Whether you have a sprawling garden or a small balcony, growing your own herbs not only adds freshness to your meals but also provides access to an array of medicinal benefits.
Culinary Herbs:
Rosemary (Rosmarinus officinalis):
Flavorful and aromatic, rosemary is a staple in British kitchens. Its versatile nature makes it suitable for a variety of dishes, from roasted meats to baked goods. Known for its antioxidant properties, rosemary also supports digestion.
Thyme (Thymus vulgaris):
With a fragrant aroma and earthy taste, thyme is an indispensable herb in British cuisine. It pairs well with roasted vegetables, stews, and soups. Thyme is renowned for its antimicrobial properties and can be used medicinally.
Basil (Ocimum basilicum):
A favorite in Italian dishes, basil adds a sweet and aromatic touch to salads, pastas, and sauces. Rich in vitamins and minerals, basil also has anti-inflammatory and antibacterial properties.
Parsley (Petroselinum crispum):
As a versatile garnish, parsley enhances the visual appeal of dishes while providing a burst of freshness. High in vitamin K and C, it also supports bone health and boosts the immune system.
Chives (Allium schoenoprasum):
Delicate in flavor, chives are excellent for adding a mild onion taste to salads, soups, and omelets. These slender green stalks contain beneficial compounds that contribute to heart health.
Medicinal Herbs:
Lavender (Lavandula angustifolia):
Known for its soothing fragrance, lavender has calming properties that make it ideal for teas or infusions. It promotes relaxation, aids in sleep, and can be used topically for minor skin irritations. Some varieties of lavender are edible and can make delicious cakes or scones.
Chamomile (Matricaria chamomilla):
A classic herbal remedy, chamomile is prized for its ability to calm the nerves and promote better sleep. Its anti-inflammatory properties also make it useful for soothing digestive issues.
Mint (Mentha spp.):
The invigorating scent and flavor of mint make it a popular choice for teas, desserts, and cocktails. Mint is known for its digestive benefits, relieving indigestion and nausea.
Echinacea (Echinacea purpurea):
Boost your immune system with echinacea, a herb renowned for its ability to ward off colds and infections. It is often consumed as a tea or in supplement form.
Calendula (Calendula officinalis):
Calendula, or marigold, is a medicinal herb with anti-inflammatory and antifungal properties. It's commonly used in ointments and salves to promote skin healing.
Embarking on a herb gardening journey in the UK opens up a world of culinary delights and natural remedies. Whether you're cultivating them for their aromatic flavors or harnessing their medicinal benefits, these essential herbs can transform your garden into a haven of well-being and gastronomic delight. Embrace the rich tradition of herb gardening, and let the fragrance of rosemary, thyme, and lavender fill your kitchen, enhancing both your meals and your health. Happy gardening!
(Image courtesy of OlgaofDG from Pixabay)
Wednesday, 27 December 2023
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Sunday, 24 December 2023
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Saturday, 23 December 2023
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Friday, 22 December 2023
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Thursday, 21 December 2023
That's Christmas: Calendars, diaries and more from Danilo
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Wednesday, 20 December 2023
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Tuesday, 19 December 2023
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Want to make a 'Sharp' impression with your food, drink, hospitality or leisure brand? These are the people who can
Founded in 2010, the Kent based agency has built a stellar reputation within the food and drink world and represents clients including Fever-Tree, Guild of Fine Food, and Produced in Kent plus a range of food and drink brands like Womersley Foods, Borough Broth, and Sauce Shop, both of which are brand new partnerships for Sharp.
Having recently added prestigious Kentish hospitality brand The Rocksalt Group and 2AA Rosette country restaurant, boutique hotel, and wedding venue The Ferry House on the Isle of Sheppey to its client roster, Sharp has brought in travel industry specialist Beth Harvey as a Senior Account Director to lead the growth of its new travel, hospitality, and leisure division. The agency also represents Kent Life Heritage Park and Folkestone Harbour, too.
Bringing in excess of 15 years travel PR experience and contacts to the team, Beth's PR career began working for brands including Wightlink Ferries, Hayes & Jarvis, and Virgin Holidays. This was followed by senior roles at leading PR agencies Hills Balfour in London and KBC PR & Marketing in Sussex.
With a background working primarily for tour operators, hotels, and international tourist boards, over the last five years, clients have included Cosmos, Travelbag, Loews Hotels, and 17 North American destinations ranging from The Florida Keys & Key West and Alberta to Virginia and Utah. Closer to home, she has also consulted for UK SME's Romney Marsh Shepherds Huts, Burleigh Court, and Wine Tours of Kent.
Adding further dynamism and experience to the Sharp team are two more hires:
Account Manager Abbie McCarthy joins Sharp from London PR and communications agency, Nexus, to work across the Guild of Fine Food, Sauce Shop, and Seggiano accounts. In her previous position, she worked on campaigns for brands including Glebe Farm, Bertinet Bakery, Bella Italia, and Meatless Farm.
Abbie's professional journey includes roles in PR and marketing at renowned charities such as Leeds Castle and The Aspinall Foundation. She transitioned into the health and wellness sector and later honed her expertise in the realm of food and drink.
Account Executive Megan Cooper graduated from Kingston University in 2022 with a First-Class Honours degree in 'Creative and Cultural Industries: Design Marketing'. The winner of a prestigious 'D&AD New Blood Wooden Pencil', an award given to 'the best of the year in advertising, design, craft, culture and impact', Megan launched her communications career whilst still at university working as a Social Media Content Creator for Kingston University Careers and Employability Service.
After graduating, she became a copywriter at a London-based ad agency before successfully obtaining one of only six internships at Bartle Bogle Hegarty, where she honed her skills in account management and strategy, working with brands including Tesco Food, Ribena, and Audi.
Says a delighted Sharp's Head of Clients and Content, Clare Pope: “Following our recent rebrand, our focus is now on deepening our expertise by expanding into new sectors with the launch of our dedicated travel, hospitality, and leisure division.
“Food and travel are an obvious pairing with many natural crossovers and so it only makes sense for us to upskill our team to allow us to provide our widely respected PR, social media, and brand building services to a broader range of clients across sectors which complement each other.”
For more information and to learn how Sharp can help your brand please visit https://sharprelations.com.
Say It With cheese... Reveal the Depth of Your Amour With These Unique and Seductive European Cheeses
And don't forget that your loved one will appreciate French cheeses for a fantastic Christmas gift, too!
For those who adore food, French cheeses offer the diversity and complex character that can't fail to impress if you take a little time to discover the cheese that best represents you or the target of your cupid's arrow.
To melt their heart
With its classy name, bright appearance, unctuous texture and mild but complex flavours, the Brillat Savarin cannot fail to delight. This triple cream cheese is the indulgent treat that any cheese lover will appreciate.
Deep and generous
For something that is going to give that little extra in every bite, offer a 36-42 month aged Comté. This much respected cheese develops crunchy crystals as it matures and leaves a strong lasting finish that will keep them coming back for more.
With hidden surprises
The domed shaped Gaperon with its fluffy white rind is infused with garlic and peppercorns during the maturation process. Cut open to reveal an ivory or pale-yellow colour with a buttery consistency and the idiosyncratic, intense flavours of garlic and pink pepper.
Brooding blue
Beyond its strong aroma, the creamy, buttery, and pungent flavours of Bleu d'Auvergne give plenty of depth to reflect upon and the cheese is sure to leave a lasting impression. Try it with dried fruits and walnuts and serve with a glass of white dessert wine for maximum pleasure.
A good companion for all occasions
Brie de Meaux is known as the Prince of Cheeses and it is even said that it was Louis XVI's decision to stop and enjoy a brie-filled pancake that led to his execution! Its rich milky taste, underlined by sweet and buttery flavours of mushrooms and almonds has made it a universally popular cheese with an ability to pair deliciously with fresh fruit, dried fruit, nuts and even bacon. For those with a sweet tooth, brie is delicious when baked in pastry with red fruits, apples and pears.
A traditionalist at heart
For those looking for a traditional romantic gesture the natural choice has to be Neufchâtel. This pretty cheese is known for its perfect Valentine's heart shape. It is said that during the Hundred Year's War, the young women of Normandy gave Neufchâtel as gifts to their British soldier sweethearts. Its bright white rind enrobes a soft, melt in the mouth centre and gives off a delicious mushroomy aroma. The paste smells of cream and definitely has a seductive appeal.
Bon appétit!
Remember to remove your chosen cheese from the fridge at least 90 minutes before serving or gifting to release the full flavours, aroma and texture.
CNIEL
SWEET SPOT: Islands Chocolate Launches Decadent Gifts in Fortnum & Mason and Liberty in Time for Valentine's Day
Priding itself as a family-run company, Islands Chocolate stands out as one of the few chocolate brands with its own cocoa farms, located within the Caribbean. Embracing the spirit of ethical gifting, the company's employees not only earn considerably higher than the national living wage in St Vincent but also very considerably surpass the equivalent Fairtrade standard in Africa, from where most cocoa comes from.
Their chocolate is used in the kitchens of renowned chefs like Tom Kerridge, Phil Howard and Heston Blumenthal. The carefully crafted chocolate is designed to elevate both the art of baking and the joy of savouring each utterly delectable bite.
Discover the perfect Valentines gift for the master baker or chocolate lover in your life with these beautifully designed 200g tins of heavenly delights:
75% Dark Chocolate - 200G
The 75% is the most versatile chocolate of the range, balancing a high cocoa percentage with well-rounded flavours. Aromas of jammy dried fruit and caramelised honey carry are accompanied with bursts of fresh citrus and ripe banana, notes of dark caramel and sweet spices with a warming finish. These are priced at £8.95.
55% Milk Chocolate - 200G
The 55% Dark Milk couples the sweet, creamy nostalgia of a milk chocolate with intensely flavourful St Vincent cocoa to curate a mature, versatile coating when used in baking. Aromas of toffee and malt develop further in the flavour, leading to an explosion of buttery caramel and rich creaminess, perfectly balanced by a light acidity and fruity banana notes. These are priced at £8.95.
37% White Chocolate Giant Button
Caribbean cocoa butter offers complex, chocolatey flavours and well balanced sweetness, combined with creamy whole milk and a hint of salt for a uniquely sophisticated white chocolate flavour. These are priced at £8.95.
55% Dark Flakes Hot Chocolate
The 55% Dark Flakes create an indulgent luxurious hot chocolate like no other. Notes of rich caramel and zesty orange are expertly complemented by deep cocoa flavours. This tin is specially crafted for the ultimate hot chocolate experience, available at Bayley & Sage, Real Eating Co and online. These are priced at £8.95.
By buying a gift from Islands Chocolate next Valentine's Day (and for Christmas, too?) you can not only bake with chocolate used by some of the UK's top chefs, you can make a stand against unethical practices in the cocoa supply chain. And these embossed, vibrantly coloured tins will look fantastic on your kitchen shelf!
Founder Wilf Marriott said: "Cheap, poor-quality chocolate tainted by slavery, child labour and deforestation is just not acceptable - people and our planet deserve better, especially as a romantic and thoughtful gift. Islands Chocolate proudly leads the charge with a deliciously ethical alternative, with every bite telling a story of ethical indulgence.”
For more general information visit www.islandschocolate.com
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Friday, 15 December 2023
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Sandford Orchards Collaborates With Moons Cider to Launch Orchard Moon
Says Barny Butterfield, Chief Cidermaker at Sandford Orchards: “Moons Cider, from Somerset, was the winner of our 2022 Breakthrough Cider Maker Awards.
"Part of their prize was to work on a collaboration cider with us and I'm obviously delighted to see this come to fruition. Tom Moon worked closely with our head cider maker, Andy May, using the best apples from both counties to create Orchard Moon.”
Created using Yarlington Mill apples from Somerset and Brown's apples from Devon, Orchard Moon (ABV 6.5%) is a luscious and juicy cider.
It has deep aromatics and complexity from Yarlington Mill, complemented by the crisp, green apple zing of Brown's, which combine to produce a full-bodied cider with a light sparkle and medium dry finish.
Andy May, Head Cider Maker at Sandford Orchards comments:”Tom was a very worthy winner of the Breakthrough Cider Awards. It was great to be able to share my knowledge and experience with him in blending Orchard Moon. It's a combination of two of my favourite apple varieties, which really represent everything great about West Country cider.”
Tom Moon, owner of Moons Cider said: “I was unsure about creating a medium/dry cider. I was concerned it might be too dry and challenging with the single varieties we were using but it was great to work with Andy, as he made sure to balance the strengths of both so that they complemented each other perfectly. We're excited by the final blend and think this is a cider people will enjoy and keep coming back to.”
Barny continues: ”We set up the Breakthrough Cider Maker Awards in 2019 to celebrate and support excellent whole juice cider producers from around the UK to help secure the future of real British cider. Winners of these awards benefit from priceless help on the journey including the chance to work with us on a collaboration cider.”
He adds:” Tom Moon has been making cider for more than ten years, having started as a teenager. When he won the award, he was producing around 10,000 litres of cider on his own whilst juggling his main job as a builder. We think Moons has what it takes to become a very successful business and are delighted to play our part in supporting Tom to achieve that.”
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. The area has long been known as one of the most fertile parishes in all of Britain, both for its grazing and ability to grow apples. Crediton sits in the lee of the moors, so receives the right amount of rain and the right units of heat in summer.
Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.
For learn more about Moons Cider please visit www.moonscider.co.uk and follow them on Facebook and Instagram.
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Tuesday, 12 December 2023
PACE announces new order
PACE Steel Belt Systems, which is a global leader in conveyor belt solutions, proudly announces the successful acquisition of their first order for the PACEMatic Auto Belt Tracking System with this new customer.
This exciting deal solidifies their commitment to cutting-edge technology and operational excellence, as they partner with a major flat bread manufacturer based in the UK who is expanding into Poland.
The PACEMatic Auto Belt Tracking System, renowned for its advanced tracking capabilities, will be seamlessly integrated into the manufacturing processes of their client. This collaboration underscores PACE Steel Belt Systems' dedication to providing state-of-the-art solutions that enhance precision and efficiency in the food industry.
"We are excited to celebrate this significant milestone with the successful acquisition of our first order for the PACEMatic Auto Belt Tracking System with this new client," said Paul Lawson, Managing Director at PACE Steel Belt Systems.
"This collaboration highlights our focus on delivering innovative solutions that optimise production processes and ensure the highest standards of performance for our clients."
The PACEMatic Auto Belt Tracking System is designed to enhance belt alignment, reduce maintenance downtime, and improve overall operational efficiency. PACE Steel Belt Systems is proud to contribute to the success of our client's flat bread manufacturing operations and looks forward to further collaborations within the dynamic Polish market.
Celebrate the UK’s beloved pubs with Food by National Geographic Traveller (UK)
With pubs facing unprecedented challenges, there’s never been a better time to pay tribute to this wonderful British institution.
In its latest cover story, the magazine zones in on the success stories giving the industry hope, while also offering guides to classic pub dishes, the best beers, desi pubs and perfect spots for pub purists.
Glen Mutel, editor of Food, said: “If the pandemic made many of us long for the pub, the threat of losing our locals has really brought home just how important they are.
“Fortunately, there’s another story to tell, the story of all those who are finding ways to keep pubs afloat, from the punters clubbing together to ensure their locals remain community owned, to the chefs creating a new type of gastropub, designed to please every kind of customer.”
Also in this issue, we meet the chefs keeping culinary traditions alive in the Indian state of Goa; enjoy a meal of buffalo banh mi on a Native American reservation in South Dakota; and try out the many speciality sausages of Franconia, Germany. All this, plus the best of Lima, Bucharest and Tromsø.
In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.
Don’t miss:
• Deconstruct: Yule log — the lowdown on the dish also known as bûche de Noël
• My Life in Food: Rapper and broadcaster Big Zuu on okra stew and Jamaican food
• Try it Now: How chefs are putting a savoury spin on French toast
• Five Ways With: Get the best out of oysters
• Recipe Journal: Four potato dishes from around the world
• Make Perfect: Tips for mastering tom yum soup
• The Pioneer: Paris-based chef Mory Sacko on blending French, West African and Japanese cuisines
26-PAGE DIGITAL EZINE SAMPLE https://magazine.natgeotraveller.co.uk/food-dec23/
Fast facts
Issue 22
On sale date: 7 December 2023
Price: £5.10
Website: nationalgeographic.com/travel
Find us on Facebook: facebook.com/NatGeoTravelUK
X (Twitter): twitter.com/NatGeoTravelUK
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Owens Coffee Unveils Perfect Waves Café
Perfect Waves Café is located just off the A38, adjacent to Endsleigh Garden Centre, offering an easily accessible pit stop for those passing by to indulge in a cup of sustainably sourced coffee, freshly roasted on-site, beautifully brewed tea and delicious local produce. Find Perfect Waves Café at The Roastery (Ivybridge, PL21 9JL), open from Monday to Saturday from 9am - 4pm. Four-legged friends are welcome inside the new café and in the existing outdoor seating area.
Lorraine Bridden, Managing Director of Owens Coffee, says: “We’ve opened Perfect Waves Café to give our passionate team the opportunity to showcase everything we do, from our organic and Fairtrade coffee to our expertly brewed teas and locally sourced produce.
“Our customers will have a choice of coffees, including a house blend or a single origin of the day, plus our organic Decaf. We’ve installed our Rancilio RS1 coffee machine for our professionally trained baristas. The machine is an extremely high-tech piece of kit, which is programmable so that we’re able to make consistent, precision-made coffees. Our teas, Devonshire Tea and Perfect Waves infusions are also a feature of the drinks menu.
“Customers visiting our new space can look forward to an all-round experience with top-quality produce brought to you by our friendly team of baristas.”
The new café is proud to serve Owens’ freshly roasted coffee beans, all of which are 100% certified organic and Fairtrade, having been expertly roasted on-site. Choose from a variety of brewing methods, served black or with Trewithen’s Barista Milk or plant-based alternatives.
The inspiration for the name, Perfect Waves infusions will also star on the menu, alongside hot chocolates and soft drinks, from local suppliers Luscombe Drinks, Gusto Fairtrade & Organic Drinks, Tarka Springs, Four Elms Apple Juice and Courtney’s Apple Juice.
The menu has been developed around showcasing locally sourced produce, where possible, featuring a selection of sandwiches, paninis, light bites, fresh cakes and pastries with organic and vegan options (subject to availability). Sourced from local producers and suppliers including Cakewhole, Tamar Fresh, Foxcombe Bakehouse Bars, Burts Crisps, Mr Filbert's snacks, Plough to Plate and Flapjackery.
The Roastery - a purpose-built, state-of-the-art facility designed to have a low environmental impact - has been home to Owens Coffee since 2018. This is where they clean-roast, package and distribute their organic and Fairtrade coffee across the UK, both to consumers and businesses. It also houses a shop, contemporary training facility and events space where visitors are welcomed, with tours and tastings for wholesale customers, and professional barista training. A range of coffee experiences and masterclasses can be enjoyed by coffee enthusiasts, including their Latte Art Essentials Workshop.
Owens’ range of freshly roasted coffee beans can be purchased from the shop alongside Perfect Waves infusions and a full range of brewing equipment; tried, tested and recommended by the team.
For more information about the new café and upcoming coffee experiences at The Roastery, please visit the website at owenscoffee.com, follow @owenscoffee_ on Instagram and Owens Coffee on Facebook and @PerfectWavesCafe on Instagram and Facebook.
Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche
Venison and haggis smash burger in a whisky butter, stout steamed brioche
Makes 1 burger
115g venison mince
70g haggis
40g minced pork fat
2 rashers smoked streaky bacon
One or two slices of Emmental
Softened 75g of butter
1 tbsp whisky
Brioche burger buns
Brown sauce
Splash of stout
Steele cloche (a metal saucepan will do)
Best cooked on a scorching hot flat griddle surface.
Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!
Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.
Griddle your bacon until crispy but not brittle. Set aside.
Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute.
If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.
Remove smash burger tower and place on bottom half of brioche.
Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.
Saturday, 9 December 2023
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That's Nice News! Nice to Launch Canned Sparkling White Wine to Sainsbury's Nationally
The female-led team is innovating with formats, making wine more inclusive and less intimidating, and bringing a fresh outlook to the industry.
Whether you're after a perfectly portioned canned wine for the train, or boxed wine for your winter celebrations, they make it for whenever you want it. Because they're NICE like that!
Autumn 2023 saw NICE launch their first Sparkling Wine, available from the NICE website and Sainsbury's in 200ml cans, the dry, crisp and sparkly vegan-friendly white wine stands at an easy drinking 10% ABV (from £2.50).
Of consumers' top wine moments, 'celebration' leads the way, with sparkling wines the perfect pairing for this occasion. Furthermore, sparkling miniature cans have seen growth of +17% YoY vs. sparkling miniature bottles at just +8% YoY identifies the growing demand for this style of wine in this format.
“We're here to celebrate the wins in people's lives, no matter how big or small the occasion, so we created this sparkling white wine for a night out with a sparkly outfit, all the way through to celebrating on the sofa with a takeaway.” says Nice Co-Founder, Lucy Busk.
THE WINES
NEW Nice Sparkling White Wine (10% ABV)
Dry, Crisp and Sparkly: a Spanish Airén from La Mancha, Spain, with extra party appeal
Nice Sauvignon Blanc (11.5% ABV)
Dry, crisp, with a wink of peach: a classic French white from the Cotes de Gascogne region
Nice Pale Rosé (12% ABV)
A crisp, dry and proudly pale rosé from South of France, just outside Montpellier
Nice Malbec (13.5% ABV)
Juicy, darkly fruity and smoothly Argentinian, this medium bodied wine hails from Mendoza in the foothills of the Andes
NICE CANNED WINE – Available from Sainsburys, Amazon & Ocado
NICE put their favourite Sauvignon Blanc, Pale Rosé and Merlot in 187ml cans (RRP £3). It's wine without intimidation and pairs well with whatever. Each of the wines are vegan and the cans are light, fast-chilling and 100% recyclable, forever. Prefer to shop indie? NICE is the fastest growing canned wine brand in the UK and the largest independent brand in still canned wine, found at over 4000 outlets around the country.
NICE BOXED WINE – Available from Amazon & Ocado
Find the Nice trio in a new Boxed Wine format (RRP £21.50); equal to three bottles, nine cans, or 18 small glasses of wine, which lasts longer in a box (as it won't oxidise and go iffy) staying fresh for six weeks after opening. Just unleash the tap for your quick-one-wine, cosy-wine, whatever tickles your fancy wine. The box and bag are fully recyclable, so pop it in the recycling and give it the chance of a brand-new life.
Find NICE Sparkling White Wine at Sainsbury's stores nationwide and via the NICE website; on trade can order direct from Nice by contacting dmc@nice-drinks.co.uk. Find the NICE core range at Sainsbury's, Ocado, Amazon and WHSmith, as well as sports stadiums, music venues, airlines, theatres, cinemas and restaurants.
Sandford Orchards Relaunches Rib Tickler Cider With New Charity Partnership
Explains Chief Cider Maker, Barny Butterfield: “Rib Tickler began life as a collaboration between Sandford Orchards and the Rugby Players Association to encourage professional rugby players to gain experience outside of sport.
"Working with a group from the Exeter Chiefs, which included international players Sam Simmonds, Sam Skinner and Jonny Hill, the players harvested, pressed, blended and bottled the first few batches of this outstanding, fresh apple cider, with the aim of raising vital funds for charity.”
The legacy continues and now, following a rebranding of Rib Tickler, Sandford Orchards has confirmed its rugby charity partner, Wooden Spoon. Every bottle or pint of Rib Tickler sold will help support the incredible hard work of Wooden Spoon with £10 donated to them for every barrel sold, including all bottle sales.
Wooden Spoon is the children's charity of rugby. They're a grant-making charity and fund life-changing projects all across the UK and Ireland. In the last year, despite hard conditions, they raised and distributed £1M in grants to support 107 charitable projects helping over 1,113,000 vulnerable children and young people.
The first cheque for £3,900 has already been handed over and Sandford Orchards will be keeping in touch with the charity throughout the partnership to find out how their donation is helping vulnerable children. Barny adds: “This is our chance to give back as a business to a hugely impressive charity doing vital work. I'm looking forward to visiting some of the projects which we have helped to fund. It's a real pleasure to see the money go to work for children in areas that badly need the support.”
Rib Tickler Cider (ABV 5%) is a fabulous addition to the Sandford Orchards range with rich aromas of honey and baked apple, ripe and buttery on the palate, with a moreish apple skin flavour, balanced with a crisp, natural acidity. It is available in 500ml bottles, RRP £29.75 for 12 and a 20 litre Bag in Box, RRP £58.90 from www.sandfordorchards.co.uk as well as selected retail outlets.
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
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Crave End a Successful 2023 With the Launch of Bisco's; a Free-from Twist on the Dunkable Cookie Sandwich Biscuit
Following Sainsbury's announcement of a new format that combines frozen, ambient, and chilled free-from products all in one aisle, CRAVE is set to launch a range of new products into Sainsbury's this year to help bolster the options for their free-from customers.
Bisco's is the first new product in a new series of NPD for 2024, launching into Sainsburys from 31st December 2023.
PRODUCT: Bisco's
DESCRIPTION: Golden sandwich biscuits filled with a vanilla cream and sprinkle centre
PRICE: RRP £3.50
PACK SIZE: 130g
RETAILER: Available from Sainsbury's from 31st December 2023
Continuing to battle against and challenge the status quo, CRAVE came under scrutiny earlier in the year for some of their products getting rather close to the branding of other big multinational brands.
On the launch of Bisco's Rob Brice said, “In the office, we had lots of fun coming up with a name for our first biscuit product, we toyed with 'Noreo', but after our accountant advised us, we don't have budget for another lawsuit this year, we settled on Bisco's!
"We really like to think they encapsulate the fun of a Disco with the taste of a Birthday cake. Obviously Bisco's are very different from any other circular biscuit, being vegan and free from the top 14 most common allergens, whilst still being tasty and ready to dunk (if you like that sort of thing)!”
Rob, who is an expert in food development, founded CRAVE in 2020. Following on from his appearance on the TV Show Aldi's Next Big Thing in 2022 with his free-from maize snacks, CRAVE has gone on to secure listings with major retailers such as Asda, Morrisons, Ocado and more recently, Sainsbury's.
Standing up for inclusivity, CRAVE's products are designed to be enjoyed by everyone. They are gluten-free, vegan, and free from milk, egg, and lactose, ensuring that individuals with dietary restrictions never experience that FOMO.
Want to join the CRAVE revolution and become a stockist? Please email hello@cravenomore.co.uk
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Tuesday, 5 December 2023
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Monday, 4 December 2023
Bringing food system transformation to the heart of the international climate agenda
At COP28, ProVeg International, a food awareness organisation, will build on the success of COP27, by further emphasising the need to make the shift towards plant-rich diets, adopt sustainable and resilient agricultural practices, and reduce food loss and waste.
What is the pavilion?
The Food4Climate pavilion is a space within the Blue Zone that will be open from to 12 December 2023. Partnering organisations will host events to bring food system transformation and sustainable diets to the heart of COP28, mainstreaming a transition toward diverse and resilient food production and consumption systems.
Who are the organisations behind the Food4Climate pavilion?
20 partner organisations will join ProVeg at its Pavilion, including: World Animal Protection, A Well-Fed World, Humane Society International, the Jeremy Coller Foundation, Mercy for Animals, Compassion in World Farming, FOUR PAWS, the Plant Based Foods Institute, the Buddhist Tzu Chi Foundation, the Changing Markets Foundation, the Plant-Based Foods Institute, Topsector Horticulture & Starting Materials, Terrascope, Food Tank, the MENA Youth Network, Young Professionals for Agricultural Development (YPARD), International Association of Students in Agricultural and Related Sciences (IAAS), YOUNGO Food and Agriculture, the ProVeg Youth Board, Upfield and Impossible Foods.
What are the main objectives of the Food4Climate pavilion?
Bringing food system transformation and sustainable diets to the heart of COP28
Mainstreaming a transition toward diverse and resilient food production and consumption systems as a key climate mitigation and adaptation solution
Bringing diverse stakeholders together to discuss challenges and solutions
What does their 10 day programme cover?
Their programme is divided into four chapters:
Setting the stage and taking stock
Friday 1 December: (Re)thinking food systems
Saturday 2 December: Transforming consumption
Sunday 3 December: Building on past work
Monday 4 December: Connecting the dots
Showcasing innovation and solutions for planet and human health
Tuesday 5 December: Promoting innovation
Wednesday 6 December: Empowering change
Giving a voice to the unheard
Friday 8 December: Cultivating a green generation
Saturday 9 December: Leaving no one behind
Expanding our work for better action
Sunday 10 December: Growing the movement
Monday 11 December: Extending our scope of actions
Thursday 7 December is the official day of rest.
What kind of events are being held?
We’ve organised all types of events, from panel discussions to debates, from film screenings to receptions, from mini-conferences to award announcements. You won’t be disappointed, so come by and stay for a bit!
Can I take part digitally or in-person?
If you have access to COP28 and the Blue Zone, you can attend our events in-person at the Food4Climate Pavilion.
If you’re not attending COP28, but are still interested in our events, you can watch them live streamed. Registration details can be found under each day page.
Or follow their Youtube Channel.
What will happen after the Pavilion and COP28?
As we pursue their work after COP28, the Food4Climate Pavilion will strengthen and expand the network of stakeholders interested in food systems change to all kinds of stakeholders (national delegates, UN agencies, private sector, civil society, youth and more) and help build common strategies for 2024 and beyond.
They will continue collaborating on projects outside of the conference as climate work doesn’t stop after COP.
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