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Brie Mine: Sharpham's Heart-Shaped Cheese for Valentine's Day

Sharpham Cheese is pulling on our heart-strings and launched a heart-shaped cheese for Valentine's Day.

Buttercup yellow with milk from Sharpham's own Jersey herd, Sharpham Brie is a mould ripened cheese. 

Firm, rich and creamy when young the cheese softens and develops mushroomy notes when aged. It has been handmade for 40 years. An essential part of the cheese board or delicious when baked.

Sharpham Cheese is available from a range of stockists nationally and online from www.sharphamcheese.co.uk

Factfile About Sharpham Dairy:

Sharpham Dairy is renowned for its commitment to sustainability and craftsmanship. Every cheese is crafted by hand, using milk sourced from their own herd of Jersey cows and neighboring farms in the West Country. 

With a dedication to supporting local producers and creating exceptional artisanal products, Sharpham Dairy's collection continues to receive accolades, underscoring its reputation for producing some of the finest cheeses in the country.

HM King Charles III Awards Royal Warrant for Artisan Ham Producer DukesHill

Shropshire's artisan ham producer DukesHill is proud to announce it has been awarded a Royal Warrant by HM King Charles III to supply ham to the Royal Household. 

DukesHill was first bestowed a Royal Warrant by Queen Elizabeth II in 2003 for its production of traditional artisan hams.

Mark Gallagher, DukesHill's CEO, said, “We are incredibly proud and truly honoured to receive the Royal Warrant from His Majesty The King. 

"As an artisan ham producer focused on working with the very of best British farmers, this prestigious accolade further solidifies our faith in the importance of championing true artisan craftsmanship. As we approach our 40th anniversary, it's really wonderful for our team to be acknowledged for our unwavering dedication to quality, provenance and welfare.”

Founded in Shropshire in 1985, DukesHill began as a labour of love, crafting the finest Wiltshire, York and Shropshire Black Hams using time-honoured traditional techniques with the highest regard for animal welfare.  

Champions of the artisan, DukesHill works closely with local farmers and skilled artisans to create the very best of handmade British fine foods, focusing on welfare, provenance, taste and texture above all else. Their guiding principle of putting flavour and quality before speed or yield remains as strong as ever. 

Recently awarded the Organic Food Federation Certificate for a range of its hams,  DukesHill is one of only a few producers of certified organic wet cured ham in the UK. 

What sets the DukesHill curing process apart is the combination of using traditional curing techniques and its very own special recipe brine, including unrefined brown sugar that imparts a subtle, sweet undertone that complements the ham's natural flavour. 

After steam cooking for 12 hours, each ham is hand-skinned, trimmed and inspected by an expert quality manager, ensuring every product meets the highest standards of excellence. 

The renewal of the Royal Warrant reflects DukesHill's dedication to the values championed by HM King Charles III, such as preserving British heritage.

For more information on DukesHill, visit dukeshill.co.uk or @dukeshill on Instagram.

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The Role of Background Music in Restaurants: Enhancing Ambience, Not Overpowering It

Sometimes music can be too loud

When dining out, most people seek more than just good food – they crave a complete experience.

 From the decor to the lighting, every detail contributes to the atmosphere. One often-overlooked element that can make or break this experience is music. 

However, not all music is created equal, nor is its volume. While background music can elevate a restaurant's ambience, foreground music – that is, music played so loudly that it dominates the space – can do the opposite, spoiling the environment and driving patrons away.

Here’s why restaurants and eateries should prioritise background music to create the perfect dining atmosphere.

1. Dining Is a Social Experience

For many, going out to eat is a social occasion. Whether it’s a couple enjoying a romantic evening, friends catching up, or colleagues having a business lunch, conversation is key. Music that is too loud forces patrons to raise their voices to be heard, leading to a cacophony of shouting that quickly becomes unpleasant.

Background music, on the other hand, enhances the ambience without interrupting conversations. It provides a pleasant backdrop, filling in any awkward silences without demanding attention. Diners can relax, connect, and enjoy their time without straining to hear one another.

2. Music Sets the Mood – Subtly

The right music has a transformative effect on a space. Soft jazz, mellow acoustic tracks, or classical pieces can create a calm and sophisticated atmosphere. Upbeat but unobtrusive music can energise a casual dining space. The key is subtlety. Music should complement the mood, not dominate it.

Foreground music can feel intrusive, creating an atmosphere of stress rather than relaxation. Patrons may feel hurried or overwhelmed, which can shorten their visit and reduce their overall enjoyment.

3. Background Music Encourages Longer Visits

Studies have shown that the right level of background music can encourage customers to stay longer and spend more. When diners feel relaxed and comfortable, they are more likely to linger over dessert, order an extra drink, or simply enjoy the experience.

Loud music, however, has the opposite effect. It can create a sense of urgency, making people want to leave as quickly as possible. While a faster turnover might seem appealing for certain establishments, it can damage long-term customer satisfaction and loyalty.

4. Respecting All Ages and Preferences

Restaurants cater to a diverse crowd, from young families to older couples. While some younger patrons may tolerate or even enjoy loud music in certain settings, it can alienate others. People with hearing difficulties, sensory sensitivities, or simply a preference for quieter spaces may avoid restaurants where they feel bombarded by noise.

Background music strikes a balance, creating a welcoming environment for all. It ensures that the restaurant remains inclusive, accommodating different tastes and needs.

5. Enhancing the Dining Experience

A meal is a sensory experience, engaging taste, smell, sight, and sound. Music should complement the food, not compete with it. Imagine savouring a delicate dish in a fine dining restaurant while being blasted with blaring music – it completely disrupts the harmony of the moment.

Background music works like a seasoning. It enhances the overall experience, adding to the ambience without overpowering the other elements.

6. Reducing Noise Pollution

Restaurants are already naturally noisy environments, with clinking cutlery, working coffee machines, sizzling dishes, and the hum of conversation. Adding loud music to the mix only increases the chaos. Noise pollution not only disrupts patrons but also puts a strain on staff, who must work in an increasingly stressful environment.

By keeping music at a background level, restaurants can maintain a pleasant soundscape that feels alive and vibrant but not overwhelming.

Music is an essential part of creating the perfect dining experience, but volume matters. Background music enhances the ambience, encourages conversation, and keeps customers comfortable and happy. Foreground music, on the other hand, can drive patrons away, leaving them frustrated and dissatisfied.

For restaurants and eating places, the message is clear: music should be a supporting player, not the star of the show. When done right, background music adds just the right note of charm, creating a space where diners can savour their food, enjoy their company, and leave with a desire to return.

After all, a great meal deserves a great atmosphere – and that starts with getting the music just right.

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Emergency Pizza: A Quick and Delicious Tortilla Hack

Sometimes, cravings strike when you’re short on time or ingredients, but that doesn’t mean you can’t enjoy a satisfying slice of pizza! 

With just a tortilla, some tomato ketchup, a pinch of Italian seasoning, and a sprinkle of mozzarella cheese, you can whip up an emergency pizza in two minutes using a microwave. Here’s how to do it:

Ingredients:

1 tortilla (any size will do, but larger ones are best)

2-3 tablespoons of tomato ketchup

A pinch of Italian seasoning (or dried oregano and basil if you have them)

A handful of shredded mozzarella cheese

Method:

1. Prepare Your Base:

Place your tortilla on a microwave-safe plate. Spread a thin, even layer of tomato ketchup over the surface, stopping just before the edges to mimic a pizza crust. If the tortilla is a little dry, spread a layer of olive oil over it.

2. Season It:

Sprinkle a pinch of Italian seasoning over the ketchup. This step gives your emergency pizza a more authentic pizza flavour with minimal effort.

3. Cheese It Up:

Scatter a generous handful of mozzarella cheese over the top. If you have other toppings like olives, sliced peppers, or leftover cooked meat, you can add those too!

4. Microwave Magic:

Pop the plate into the microwave and cook on high for 1.5 to 2 minutes. Keep an eye on it to ensure the cheese melts fully but doesn’t overcook.

5. Cool and Enjoy:

Carefully remove the plate (it’ll be hot!) and let the pizza cool for a minute or two before slicing or folding it into a wrap.

Tips for Success:

If you prefer a crispier base, you can briefly toast the tortilla in a dry frying pan before adding your toppings.

For extra flavour, drizzle some olive oil or add a dash of garlic powder to the ketchup.

Experiment with whatever you have in the fridge — this recipe is a blank canvas for creativity.

Why This Works:

The tortilla provides a thin, crispy base that mimics a classic pizza crust. Ketchup, while unconventional, gives a tangy tomato flavour, and the melted mozzarella ties it all together with its gooey, cheesy goodness. The microwave ensures everything comes together in a flash, perfect for late-night cravings or a quick snack.

So next time you’re in a pinch, grab a tortilla and turn your kitchen into a pizzeria in under 5 minutes. Simple, speedy, and surprisingly satisfying — emergency pizza to the rescue!

I made this at work today and thought: "I really must share my recipe for emergency pizza!" So here it is. I'm sorry, I don't have a photograph because I ate t before I thought about writing this post. 

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A Simple and Decadent Recipe for Raspberry Fool

If you’re looking for a classic British dessert that’s as delightful as it is easy to prepare, look no further than the raspberry fool. 

This creamy, fruity treat has graced tables for centuries and remains a firm favourite for summer gatherings or a quick indulgent pudding no matter what the time of year.

Here’s how to make your own using fresh raspberries, sugar, and rich double cream.

Ingredients (Serves 4)

300g fresh raspberries

75g caster sugar

300ml double cream

Method

Prepare the Raspberry Purée

Begin by rinsing the raspberries gently under cold water and patting them dry with a clean tea towel. Reserve a small handful of raspberries for decoration, then place the rest in a mixing bowl. Add the caster sugar and use a fork or potato masher to crush the raspberries into a thick purée. If you prefer a smoother consistency, you can press the mixture through a fine sieve to remove the seeds, though this step is optional.

Whip the Cream

Pour the double cream into a large mixing bowl. Using a hand whisk or electric mixer, whip the cream until soft peaks form. Be careful not to over-whip, as you want a light and airy texture rather than a stiff one.

Combine the Layers

Gently fold the raspberry purée into the whipped cream, creating a marbled effect. Take care not to overmix, as the dessert looks more appealing with streaks of vibrant pink running through the cream.

Chill and Serve

Spoon the mixture into serving glasses or bowls, then chill in the fridge for at least 30 minutes to allow the flavours to meld. Just before serving, garnish with the reserved raspberries and, if you like, a sprig of fresh mint for an extra touch of elegance.

Tips and Variations

Sweetness Adjustments: Taste your raspberries before starting; if they’re particularly tart, you may wish to add an extra tablespoon of sugar.

Add a Twist: For a grown-up version, stir in a splash of raspberry liqueur or a drizzle of elderflower cordial to the purée.

Alternative Fruits: While raspberries are traditional, this fool works wonderfully with other soft fruits like strawberries, blackberries, or even gooseberries.

Final Thoughts

Raspberry fool is a celebration of simplicity, with its fresh ingredients and minimal preparation. It’s an ideal recipe for those seeking a quick dessert that doesn’t compromise on flavour or presentation. Enjoy this quintessentially British treat with friends, family, or simply as a self-indulgent treat!

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Laying hens doing a cracking job helping young farmer plough his own furrow

Joining Farmlay as a contract producer has helped a young Scottish farmer transform a modest acreage into a very profitable concern.

Like generations of farmers’ sons before him, Ross Learmonth was determined to “stand on my own two feet” and attempt to make his own living away from his family’s farm near Ellon, in Aberdeenshire.

He would be the first to admit that he was lucky to have a headstart in this endeavour in the form of his grandparents’ 80-acre holding, from his mother Shirley’s side of the family.

“I’d been working away with a few sheep but was determined not to ‘play farms’ and started looking for something that would enable it to become a viable business in its own right,” explains 29-year-old Ross.

After graduating from Scotland’s Rural College (SRUC) with a first-class honours degree in agriculture Ross, then aged 21, went to work for Scottish nutrition company Harbro.

“I was originally interested in pigs but through the day job found out more about hens and went to speak to my banker.

I was also successful in securing some young farmers’ start up grant funding to help buy and relocate some second-hand poultry buildings. In the interim we set about organic conversion, as this was where the opportunity was with local egg packer, Farmlay. The first 4,000 organic birds arrived in 2017.

“I soon realised I was not able to give the day job as much commitment as I would like but also that 4,000 birds weren’t going to be enough,” explains Ross. “So, having left my job and with another production opportunity presented I set about extending the unit to 10,000 birds for the spring 2018.”  

The hens allowed Ross to secure the finance to buy a neighbouring 150-acre farm and meanwhile Ross’s father Eric and uncle Iain - who farm around 1,100 acres in partnership - felt the time was right for them to look at diversifying their cattle and combinable crop operation. 

So a share-farming agreement was drawn up, in which they own the purpose-built shed that went up on their land, but Ross takes care of everything else. 12,000 birds are housed on this site, with the muck being used on Ross' organic cereals.

“Home mixing allows the inclusion of home-grown organic crops in our split fed rations, completing the cycle,” explains Ross.

While Ross is happy with his own holding’s organic status, it soon became obvious free-range could be a good option at his father’s farm, too. So, earlier this summer, 16,000 free-range birds arrived after the construction of another new shed.

“We managed to go from steel up, to birds housed in under 10 weeks, a credit to everyone involved,” reports Ross.

“This included the installation of a microgrid, incorporating solar PV, diesel generator, battery storage and provision of three-phase power for the new shed on the split phase supplied farm.”

Ross now has the help of two staff and his wife Molly continues to look after the admin side of the business since having the couple’s young daughter Lois.

“Molly has great office skills from her career in the oil and gas industry and it’s important to say that record keeping is a big part of the egg industry,” warns Ross.

“It’s really important, when you are starting out, not to underestimate the effort compliance and quality assurance requires.”

Ross supplies his eggs on a contract basis to Aberdeenshire-based Farmlay, which after 2022 images of supermarket shelves empty of eggs - the result of a combination of factors including high energy and feed prices along with the risk of avian flu - has hailed the arrival of what it calls a “golden age” for egg producers.

It holds long-term contracts with supermarkets Aldi and Lidl, as well as supplying Spar and all Morrisons’ supermarkets in Scotland. As an aside, Farmlay was founded by Robert Chapman, who left school at 15 with the ambition of owning 100,000 hens and 1,000 acres of farmland. 

When he handed over the role of managing director to his son Iain just before Christmas, the business owned 450,000 hens - and a further 550,000 owned by contract producers - and 2,500 acres of land. A nearly 20-fold increase from the 130 acres he started out with.

“Farmlay provide a great support for audit compliance and there is advice there for producers new and old should they need it, but I do like that there is still very much an independent element to producing eggs and it is by no means prescriptive. There is a good network for advice within the producer group too from which we’ve certainly benefited,” says Ross.

“Poultry really has facilitated a diversification that - in the end - not just me but my whole family have all benefitted from.”

Ambitions for Ross include better utilising solar power, referring specifically to electricity, cereals and forage. At the moment his grain store is host to 34kw solar PV on the roof and inside, 150acres worth of organic winter wheat, spring barley and beans whilst 340 organic cattle are out at grass. There is also an arrangement with a contract shepherd, finishing 1,000 hoggs this year. He has just recently purchased a further 84 acres of farmland locally.

“I must acknowledge my folks for having the foresight to set me loose and then hold their nerve long enough to let all this happen,” reflects Ross.

“It has been a steep learning curve, but I think eggs are one sector of farming that lends itself to first generation farmers or existing farms that want to create a role for a family member. So long as you’re prepared to listen and learn, you don’t need decades of experience.”

“It means a great deal to me and my family that it has enabled my grandparents small farm to provide a living. It had lain underutilised for 20 years but stocking it with hens created a business that has since been able to invest in land and ways of reducing costs. It has also meant my wife can be involved in the farm, and I’m finally, after some full-on years, hoping to get a bit of time back to spend with her and our baby. We often wonder what my grandparents would think of what we are doing with the farm now.

“A greater return may well be had occasionally at other enterprises; the boom in sheep prices, for example, would prove that this year, but the hens are set to remain at our core, as it is their reasonably predictable and regular cash flow that lets us build other areas of the business around them.”   

Ross’s Recommendations

If you are from a family farm, take time away to plough your own furrow if you can. “Find what you are good at and leverage it - maybe it's ploughing…?” says Ross. “Consider risk and reward together not just one or the other - doom and gloom merchants and spreadsheet millionaires are both to be treated with caution.”

“Significant capital and personal investment is required. Do not underestimate either – both can be exhausted if you are not careful.”

“Resilience is just as important as return - build both into your budgets.”

https://www.farmlay.co.uk

Isn’t It Time You Took Your Cookery Skills to the Next Level?

Food is not just sustenance; it’s an art, a way to express creativity, and a means to connect with others. 

Whether you’re whipping up simple weeknight dinners or dreaming of crafting Instagram-worthy meals, there’s always room to level up your culinary skills.

But have you ever considered that the secret ingredient to your cooking success might be professional cookery classes?

Why Take Cookery Classes?

Cookery classes offer more than just recipes, they’re an opportunity to master techniques, understand ingredients, and boost confidence in the kitchen. Here’s why it’s worth considering:

1. Learn from Experts

Professional chefs and instructors bring a wealth of knowledge that you can’t always get from cookbooks or YouTube. Their hands-on guidance helps you avoid common pitfalls and adopt techniques tailored to your style of cooking.

2. Discover New Cuisines

Ever wanted to try your hand at Thai, Japanese, or French cuisine? Classes focused on specific cuisines or techniques open doors to flavours and ingredients you might not have explored before.

3. Master the Basics

Perfecting foundational skills, like knife work, sauces, or pastry-making, can transform how you approach cooking. With these essentials in place, even the simplest dishes can shine.

4. Meet Like-Minded Foodies

Cookery classes often foster a sense of community. You’ll meet others who share your passion for food, exchange ideas, and perhaps even form lasting friendships.

5. Boost Your Confidence

Cooking for a dinner party or a special occasion can be daunting. With professional instruction, you’ll feel more assured in your ability to deliver a spectacular meal.

What Types of Cookery Classes Are Available?

The variety of classes on offer means there’s something for everyone, regardless of skill level or interest:

Beginner Courses: Learn the basics, from boiling pasta to baking bread.

Speciality Classes: Focus on areas like sushi rolling, artisan chocolate-making, or vegan cooking.

Masterclasses: Perfect for seasoned cooks looking to elevate skills in areas like soufflé-making, steak preparation, or fine dining presentation.

Online Options: Can’t make it to a studio? Many providers now offer interactive online classes so you can learn from the comfort of your own kitchen.

How to Find the Right Class for You

When choosing a class, consider the following:

Your Goals: Are you looking to master a specific dish, or do you want to improve your general skills?

Instructor Expertise: Look for classes taught by experienced chefs with a style that matches your learning preferences.

Class Size: Smaller classes often provide more one-on-one time with instructors.

Location & Schedule: If attending in person, ensure it fits with your routine. Alternatively, opt for online courses with flexible timings.

The Lasting Benefits

Cookery classes are an investment in yourself. You’ll come away not just with new recipes, but with improved skills and a deeper appreciation for food. Whether you’re looking to wow your dinner guests or simply make your daily meals more enjoyable, classes can reignite your passion for cooking.

So, isn’t it time you rolled up your sleeves, donned that apron, and took your cookery skills to the next level?

Start your culinary adventure today: Your taste buds and your family will thank you!

The Ultimate Plant Based Jacket Potato Recipe with Nurishh

Everyone loves baked potatoes, especially in the cold and damp British Winter weather! This is a very interesting recipe from The Spud Bros and Nurishh.

Recently viral TikTok duo The Spud Bros have partnered with Nurishh to create the 'Ultimate Plant Based Jacket Potato recipe!'

Jacob and Harley Nelson, the famous faces behind Spud Bros have finally cracked the perfect plant-based formula loaded with all the cheesy goodness Nurishh's Plant Based Grated has to offer.

Ingredients

4 jacket potatoes

400g of Nurishh Plant Based Grated Cheddar Flavour

Vegan butter

Vegan Three Bean Chili

● Beans:

200g tinned black beans, drained and rinsed

      200g tinned kidney beans, drained and rinsed

      200g tinned pinto beans, drained and rinsed

● Vegetables:

      1 tablespoon olive oil

      1/2 medium onion, chopped

      2 cloves garlic, minced

      1 bell pepper (any colour), chopped

      1x 400g tin crushed tomatoes

      1/2 cup vegetable broth (or water)

● Spices:

      1 tablespoons chilli powder (or to taste)

      1/2 teaspoon smoked paprika

      1/2 teaspoon dried oregano

      Salt and pepper to taste

Method

Cook your jacket potatoes in the oven, wrapped in foil. From a fresh potato cook at 200°C/180°C fan/gas 6 for up to 1 hour and 20 minutes

While potatoes are cooking away, Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.

Add Spices: Stir in the chilli powder, smoked paprika, and oregano. Cook for another 1-2 minutes until the spices are fragrant.

Add Tomatoes and Beans: Pour in the crushed tomatoes and vegetable broth. Stir well to combine. Add the black beans, kidney beans, and pinto beans to the pot. If using, add the minced jalapeño for extra heat.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavours to meld. You can simmer for longer if you have time; just stir occasionally and add more vegetable broth if needed to maintain your desired consistency.

Season: After simmering, taste the chilli and adjust the seasoning with salt, pepper, or more spices if desired.

Serve:

Take your spuds out of the oven and carefully remove the foil, to reveal your hot and crispy jacket potato.

Using a sharp knife cut the potato in half without cutting through and use your knife to spread each half of the fluffy belly of the potato out - leaving plenty of room for the Nurishh!

Add a dollop of vegan butter, salt and pepper to taste and 90g of Nurishh plant based grated on each of the potatoes

TIP: to speed up the melting process of the cheese, pop the spuds under the grill for a couple of minutes for an extra melty texture

Now add a big spoonful of 3 bean chilli and garnish with your leftover Nurishh and enjoy!

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Porridge Wars: UK Government Advertising Ban Targets Sugary Foods, Sparking Debate

New regulations due to take effect in October 2025 will restrict advertisements for food and drinks deemed “less healthy” in a bid to address rising childhood obesity rates in the UK. 

The legislation will apply to TV ads aired before 9 p.m. and paid online advertising.

The ban, announced by former Prime Minister Boris Johnson in 2021 and delayed due to economic concerns, includes a wide range of products such as sugary breakfast cereals, sweetened yoghurts, crumpets, scones, and certain types of porridge. 

Foods classified as "less healthy" will be determined through a scoring system that evaluates sugar, fat, and protein content. Products without added sugar, salt, or fat, such as plain porridge oats or unsweetened yoghurt, will not be affected.

Health Secretary Wes Streeting described the policy as a step toward shifting healthcare focus from treatment to prevention. The government believes the ban will prevent thousands of obesity cases annually and reduce UK children's calorie intake by 7.2 billion calories.

NHS data highlights the urgency of the issue, showing 9.2% of children in reception classes are obese, and over 23% experience tooth decay by age five due to high sugar consumption.

Critics, however, question the ban's scope and effectiveness. Paul Bristow, a former Conservative MP, expressed concern over the inclusion of everyday staples like porridge and crumpets. "The government needs to trust people to make their own decisions," he pointed out.

Some business owners echoed this sentiment. Prasanna Callaghan, who runs Crumpets Café near Buckingham Palace, called the policy "bonkers," arguing that categorising crumpets as junk food could harm small businesses.

On the other hand, proponents, including cook and restaurateur Thomasina Miers, welcomed the move as necessary but urged the government to take further steps. Miers pointed to the economic burden of diet-related diseases, citing research estimating these conditions cost the UK £268 billion annually.

The legislation has also sparked debate among parents. While some, like Maria McCracken from Kent, emphasise the importance of teaching children healthy eating habits at home, others question whether banning advertisements will effectively change behaviour.

The government maintains evidence supports a link between food advertising and increased calorie consumption in children. As implementation approaches, the ban is set to reshape the advertising landscape and reignite discussions about public health and personal responsibility.

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Fruit, veg and Hydration key to a long life? 102-year-old visits Sydney and officially completes her seven-continent lifelong dream

Destination NSW has teamed up with the popular YouTube channel Yes Theory, with its impressive 9.2 million subscribers, and Qantas, to fulfil 102-year-old San Franciso woman Dorothy Smith's lifelong dream of visiting Sydney, Australia, completing her remarkable journey to every continent in the entire  world.   

Yes Theory producers Ammar Kandil and Staffan Taylor first met Dorothy in October this year when they moved into The Redwoods Retirement Village for 48 hours. 

Moved by Dorothy's heartfelt regret of not yet reaching her final frontier, Australia, Ammar and Staffan felt compelled to help her complete this remarkable journey. 

Reflecting on her motivation to travel and spend time in Sydney, Dorothy said: "Travel's really important to me because it's a big world, and each country is different and has something different to offer; I want to see them all and I don't want to miss anything! 

“I loved visiting Sydney; it's a beautiful city. The people are charming, the food is good, the scenery is absolutely wonderful, and even the weather is nice!"

She went on to say: "We saw the little koala bears, of course the Sydney Opera House, we went to the Botanic Gardens, and the Museum of Contemporary Art, good restaurants, and the lovely Bondi Beach where we got our feet a little wet and the water was really cold! And the people – they are all so nice, and so friendly!” 

A living link to history, Dorothy is more than twice the age of the Sydney Opera House. In 1922, the year she was born, the NSW Government passed the Sydney Harbour Bridge Act, laying the foundation for the construction of the iconic bridge. Today, the Sydney Harbour Bridge stands as a powerful symbol of Australia's resilience and connection to the world—a fitting backdrop for Dorothy's own journey of exploration and discovery. 

With the support of Qantas's, Dorothy embarked on her adventure to Sydney in considerable comfort, and received an exclusive invite to the cockpit to meet the pilot, before she was warmly welcomed at Sydney Airport with personalised displays and a crowd of Yes Theory fans eager to celebrate her arrival. 

Her stay at the luxurious Shangri-La Sydney became a “home away from home,” offering Dorothy the chance to wake up to the breathtaking view of the Sydney Opera House—a landmark she'd always dreamed of seeing for herself.

Ammar Kandil, who is the co-founder of Yes Theory, was driven to support her adventure saying, “Dorothy's story is a powerful reminder that life is meant to be lived to the fullest, and we're incredibly happy to be able to help her achieve her lifelong dream to visit Sydney and tick of fAustralia as her seventh and final continent.   

“Our mantra is 'seek discomfort' and embrace adventure, and Dorothy's journey truly embodies the spirit of our channel. Her incredible story is set to inspire millions around the world to pursue their own adventures, no matter the obstacles might be.” 

Dorothy's time in Sydney has been nothing short of iconic, filled with experiences that capture the heart of NSW. Her itinerary included: 

An afternoon cruising on Sydney Harbour, marvelling at the iconic Sydney Harbour Bridge and Sydney Opera House. 

An up-close encounter with Australian wildlife at WILD LIFE Sydney Zoo in Darling Harbour, where Dorothy met koalas, and even a kangaroo who is also named Dorothy!  

A tour of the Sydney Opera House adding yet another milestone to her journey. 

A visit to the iconic Bondi Beach, where Dorothy enjoyed splashing her feet in the waves and seeing one of the world's most famous beaches. 

And Dorothy's secret to a long, healthy life? “You have to exercise, you have to eat lots of fruit and vegetables and stay hydrated. And also, FUN! You have to have fun so you'll stay healthy, and you can also enjoy 102 years! And if there's anything else you want to try, go ahead and try it!”  

To follow Dorothy's journey and see Sydney through her remarkable perspective, check out Yes Theory's latest video here:- https://youtu.be/38PwG3zGDDI

For inspiration for your own Sydney adventure, visit https://www.sydney.com

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Luxury Welsh Beverage Brand Ty Nant Acquires Fonthill and Decantae from Primo Water

Bethania, Wales –Ty Nant a symbol of Welsh luxury and premium hydration, has continued its meteoric rise in the global beverage market with the strategic acquisition of Fonthill Water and Decantae Mineral Water from the U.S.-based Primo Water Corporation. 

Primo Water, a giant in North America's beverage industry with a multi-billion dollar market cap and an EBITDA of $500 million in 2023, underscores the scale and significance of these acquisitions for Ty Nant, aiming to elevate its status as one of the UK's leading premium water brands. 

This follows closely on the heels of acquiring the premium Welsh water and mixer brand, Llanllyr Source in late 2023.

In a market increasingly driven by consumer demand for both high quality and sustainability, Ty Nant has not only excelled but has also been recognised as the UK's fastest-growing bottled water company in the Alantra Fast 50 this year, and ranked as the overall 4th fastest growing food and beverage company in the UK.

This recognition is particularly impressive seeing that Ty Nant is already profitable, securing the highest average price per litre among all British mineral and spring water brands, thus marrying exceptional growth with a sustainable and profitable business model.

Decantae Mineral Water, known for its pristine quality sourced from the foothills of Snowdonia, has been a leader in the premium bottled water sector in the UK and Europe. 

The acquisition of Decantae brings new packaging innovations to Ty Nant's lineup, including cuplets for travel retail and healthcare, complementing its existing glass and PET bottles. This expansion broadens Ty Nant's market appeal and accessibility.

Fonthill Spring Water, with its origins in the historic Fonthill Bishop Estate in Wiltshire owned by Lord Margadale, is celebrated for its naturally filtered, high-quality spring water. 

This acquisition not only broadens Ty Nant's geographical footprint but also enhances its product range with another iconic British water source and introduces Ty Nant to the water cooler market, targeting commercial, educational, and healthcare sectors with its 15L bottles. This strategic move diversifies the company's offerings while capitalising on a market segment where reliability and quality are non-negotiable.

Raminder Sidhu, Chairman of Ty Nant, highlighted the synergy in these acquisitions, stating, "Our commitment to sustainability, innovation, and exceptional customer service aligns perfectly with the ethos of Decantae and Fonthill. These acquisitions are pivotal in our vision to grow our diversified super-premium adult beverage group, where each product carries a deep sense of provenance, alongside our commitment to premium and sustainable offerings."

Looking ahead, Sidhu revealed ambitious plans for 2025, "We are poised for an exciting year continuing the tremendous growth we have experienced for the last four years. We will continue to innovate across our portfolio. 

"We're introducing aluminium bottles and cans as an eco-friendly alternative to traditional packaging and refreshing the 'contemporary classical' look for Llanllyr Source.

"Moreover, we're set to launch new flavours from our award-winning Kings Hill small-batch gin distillery in the Pentland Hills, Edinburgh and we are expanding into 10 new export markets."

tynant.com

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The Food WorksSW Announces First Ever Partnership Opportunity

South West England's only dedicated food and drink innovation centre, The Food WorksSW, is genuinely excited to announce its first ever partnership opportunity that will give businesses the chance to support both existing and emerging food and drink brands, and become an integral part of the country's food, drink and hospitality scene.

Created by North Somerset Council and operated by the Future Food Partnership, a not-for-private-profit Community Interest Company, The Food WorksSW provides start-ups, established companies and hospitality businesses with the experience and equipment they need to grow and innovate. 

Located in Weston-super-Mare, under half an hour from Bristol, the centre is the only one in the South West. For many businesses, it's not only a vital and exciting place but also a crucial stepping stone  in their business evolution. 

Since opening back in 2020, the centre has supported 300 businesses, helping them develop, diversify and grow their product and menu offerings, and aims to help many more in the coming years through enhanced facilities and resources. 

Said Simon Gregory, Operations Director of The Food WorksSW: “We're clearly very delighted to be opening up the opportunity for businesses of all kinds to become a Food WorksSW partner.  

"Partnering with us brings a massive host of benefits from reaching new customers to free use of our facilities, plus being a CSR force for good.  Your company will also have a profile on-site and you'll be contributing to the continuing growth of this one of a kind food and drink innovation centre in the South West."

What would this entail for you and your enterprise? Simon explains: “We're looking to hear from companies who are committed to supporting food and drink producers who use Food WorksSW to expand their business, develop new products, get together in the meeting rooms or navigate food regulations. 

"With partners, we can invest in our centre and continue offering businesses the very best equipment, kitchens, expert advice and inspiration.”

The Food WorksSW features five specialist development kitchens with state-of-the-art equipment, 12 food grade business units, in-house technical experts, a business lounge and coffee shop (open to all businesses), meeting room and conference facilities and hosts multiple industry training and seminar events throughout the year. 

The development kitchens are available for flexible short-term contract hire for food and drink businesses of all sizes, along with the meeting room and conference facilities. 

Technical support packages are also available at the centre and are carefully designed to help businesses navigate their way through a range of food disciplines – from new product development and quality assurance hygiene to food safety and efficiency.

For more information about Food WorksSW, visit foodworks-sw.co.uk, or follow @foodworks_sw on Instagram, Facebook and Twitter. 

To learn more about The Food WorksSW partnership opportunities, you can get in touch with Simon at simon@foodworks-sw.co.uk. 

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Defending the Pint: Why the Hospitality Industry Must Resist the Push for Smaller Beer Serves

In the UK, the humble pint is more than just a unit of measurement; it’s a cultural icon. 

Whether enjoyed in a cosy pub on a rainy evening or at a bustling beer garden in summer, the pint represents tradition, camaraderie, and the enduring appeal of British hospitality.

So famous is the British pint that some craft ale pubs in America proudly boast that their establishment only serves beer using British Imperial pint glasses and not the slightly smaller US pint serve. 

Yet, this cornerstone of our pub and restaurant trade is under threat from proposals by certain “health experts” to reduce the standard serving of beer from a pint to jusr three-quarters of a pint. These plans, supposedly aimed at promoting public health and responsible drinking, are misguided, patronising, and risk damaging an already fragile hospitality industry.

Here’s why pubs, restaurants, and beer enthusiasts alike should push back against this idea.

1. Erosion of British Tradition

The pint has been a symbol of British culture for centuries, recognised worldwide as a quintessential part of our identity. To meddle with this tradition is to disregard a piece of our national heritage. The pub is often referred to as the “heart of the community,” and the pint is central to that experience. Reducing serves would strip away a small but significant part of what makes British pubs unique.

2. Patronising to Consumers

Suggesting that reducing the size of a pint will encourage healthier drinking habits is condescending. Adults are capable of making their own choices about alcohol consumption. Imposing smaller serves assumes that consumers cannot be trusted to drink responsibly, ignoring the role of education and personal accountability in tackling excessive alcohol use.

3. Economic Impact on the Trade

The hospitality industry is still recovering from the challenges of the COVID-19 pandemic, coupled with rising costs of goods, energy, and staff wages. Changing the standard beer serve would create logistical headaches for pubs and restaurants, requiring new glassware, recalibrated pricing, and restructured menus.

Furthermore, smaller serves could lead to customer dissatisfaction. If patrons feel they are receiving less value for money, they may opt to drink less—or, worse, skip the pub altogether. For an industry already operating on tight margins, this is a risk it cannot afford to take. 

4. Encourages More Drinking, Not Less

Ironically, reducing the size of a beer serve may have the opposite effect of what health experts intend. Many patrons would simply order an additional three-quarter pint to make up the difference, potentially leading to increased alcohol consumption rather than reduced intake. It’s a flawed logic that could backfire spectacularly and really blow up in their embarrassed faces. 

5. Fails to Address Root Issues

If public health is the true concern, targeting pint sizes is an ineffective and symbolic gesture. Issues like binge drinking, lack of education about responsible alcohol use, and the affordability of high-strength drinks in supermarkets would remain unaddressed. Rather than focusing on the pint, policymakers should concentrate on meaningful strategies, such as improving alcohol education and supporting initiatives that promote moderation.

6. Alienates Core Pub-Goers

The typical pub-goer values tradition, consistency, and the convivial atmosphere that pubs provide. Tampering with something as fundamental as the pint risks alienating loyal customers, many of whom see their local pub as a refuge from over-regulation and unnecessary interference.

How the Industry Can Fight Back

The hospitality trade must act decisively to counter this ill-conceived proposal. Here are some ways pubs and restaurants can make their voices heard:

Lobbying for Tradition: Industry organisations like CAMRA (Campaign for Real Ale) should lead the charge in defending the pint as an integral part of British culture.

Educating Consumers: Highlight the absurdity of the proposal through campaigns that celebrate the pint’s history and significance.

Championing Responsible Drinking: Demonstrate the industry’s commitment to health by promoting existing measures like smaller optional serves, lower-alcohol beers, and better education about moderation. It's almost as if these so-called experts hadn't heard of half pint serves of beer.

Engaging Politicians: Work with MPs and local councils to stress the economic and cultural importance of preserving the pint.

Conclusion

Reducing the size of a beer serve from a pint to three-quarters of a pint may sound like a small change, but its implications are far-reaching. It disrespects tradition, patronises consumers, and poses significant risks to the already struggling pub and restaurant trade.

The pint is more than just a drink; it’s a symbol of British resilience, identity, and community. The hospitality industry must unite to ensure it remains untouched. Let’s raise a glass to defending the pint—because once it’s gone, we’ll never get it back.

What do you think? Is this another example of overreach by so-called “health experts,” or do smaller serves have a place in modern pubs? Share your thoughts below.

Why It's Time to Rethink 'Kids Dine Free' Schemes

But he's eating free, right?

For years, the hospitality industry has embraced Kids Dine Free schemes as a way to attract families, boost footfall, and create a more inclusive environment.

On the surface, these offers seem like a win-win: families save money, and businesses enjoy increased patronage.

However, while this approach is popular, it's worth questioning whether these schemes are sustainable, equitable, or even beneficial in the long run.

Here's why I believe restaurants, pubs, hotels, and cafes should reconsider Kids Dine Free promotions, even if this perspective might spark debate.

1. Undermines Quality Perception

Free meals can sometimes be perceived as less valuable, regardless of their quality. Offering free meals for children may unintentionally devalue the menu and create the impression that the food provided is of lower quality or just an afterthought. For businesses aiming to maintain a premium image or attract diners who prioritise food excellence, such schemes can work against that goal.

2. Unfair to Other Demographics

While it’s admirable to make dining out more affordable for families, what about other groups? Solo diners, child-free couples, pensioners, or students might feel overlooked or even alienated by such targeted offers. A more inclusive pricing strategy—such as discounts for all diners at specific times—could avoid singling out one demographic and instead foster goodwill across the board.

Some diners might not appreciate free dining children

3. Financial Strain on Businesses

The hospitality industry operates on razor-thin margins, particularly in the current economic climate. Food costs are rising, wages are increasing, and energy bills are putting additional pressure on businesses. 

Offering free meals for children can compound these challenges, especially when families take advantage of the scheme during peak dining hours. 

Businesses may struggle to recoup these losses, ultimately driving up prices for other customers or forcing compromises in quality.

4. Encourages Overcrowding During Peak Times

Kids Dine Free promotions often bring families into venues during peak hours, making it difficult for businesses to accommodate a broader clientele. This can lead to overcrowded spaces, longer wait times, and a diminished dining experience for other patrons. For example, couples seeking a quiet meal may avoid restaurants known for these schemes, potentially alienating a loyal customer base.

5. Reinforces the “Cheap and Cheerful” Label

While affordability is important, over-reliance on free offers can pigeonhole a venue as “cheap and cheerful” rather than a place for quality and experience. In a competitive market, this reputation can be hard to shake, especially for venues that are trying to elevate their brand.

6. Fails to Reflect Modern Family Dynamics

Not all families are looking for savings; many parents are willing to pay a premium for a relaxed atmosphere, excellent service, and high-quality meals. A better approach might involve creating family-friendly environments and menus that cater to children without giving food away for free. After all, value isn’t just about cost—it’s about the entire experience.

Alternatives to Kids Dine Free

If we’re going to move away from these schemes, what should replace them? Here are a few ideas:

Affordable Family Bundles: Offer set menus at discounted rates that are attractive to families but still generate revenue.

Off-Peak Discounts: Encourage families to dine during quieter periods with time-specific offers, reducing pressure on peak hours.

Interactive Experiences: Provide child-friendly activities or themed dining nights that add value to the experience without compromising the bottom line.

Quality-Focused Kids’ Menus: Focus on healthier, creative, and enticing children’s meals that parents are happy to pay for.

Conclusion

While Kids Dine Free schemes may have their merits, they are not a sustainable solution for most hospitality businesses. It’s time to rethink how we cater to families, focusing on quality, inclusivity, and long-term benefits rather than short-term promotional gimmicks. By moving beyond these offers, restaurants, pubs, hotels, and cafes can strike a better balance between family appeal and overall profitability.

What do you think? Is it time to retire Kids Dine Free schemes, or do they still have a place in today’s dining culture? Let’s start a conversation.

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Why Secret Shoppers Are Essential for the Catering and Pub Trade

Ordinary or mystery diners? Nobody can tell

Running a successful pub or catering business involves much more than great food and a cosy atmosphere. In today’s competitive market, customer experience is paramount, and every interaction shapes your establishment’s reputation. 

Yet, how can you be certain your staff are delivering top-notch service when you’re not around?

This is where secret shoppers come in. Hiring mystery diners or drinkers is one of the most effective ways to get an unbiased, unfiltered view of how your business operates on the ground. Let’s delve into why employing secret shoppers is essential for maintaining high standards in the catering and pub trade.

1. Discover What Customers Truly Experience

While you may have policies and training programmes in place, what actually happens when your staff are under pressure? Secret shoppers offer a first-hand account of the guest experience, from the initial greeting to the quality of service and the condition of the facilities.

By acting as regular patrons, they can uncover details you might otherwise miss, such as:

How long it takes to be served.

Whether the food or drink meets expectations.

The cleanliness of the venue.

The attitude and professionalism of staff.

This unvarnished feedback is invaluable for identifying gaps between the service you think you’re providing and the reality your customers face.

2. Enhance Staff Accountability

Knowing that a secret shopper could visit at any time encourages employees to remain on their toes. It fosters a culture of accountability, motivating staff to consistently deliver exceptional service.

Moreover, the insights gained can help you identify training needs. If specific staff members are falling short in areas like hospitality or efficiency, you can offer targeted support to help them improve.

3. Protect Your Reputation

Word of mouth is powerful in the catering and pub industry, and one bad experience can spread like wildfire through online reviews and social media. Secret shoppers can identify potential weak points before they escalate into customer complaints.

For instance:

Are orders being prepared correctly and delivered promptly?

Are team members handling difficult customers with professionalism?

Is the bar staff maintaining responsible serving practices?

Is a manager an overbearing bully toward their staff?

By addressing these issues early, you can safeguard your establishment’s reputation and build trust among patrons.

4. Gain Competitive Insights

Secret shoppers can also provide a comparative analysis of your competitors. By commissioning a mystery diner to visit similar pubs or restaurants in your area, you can glean insights into their strengths and weaknesses.

Are they offering better value for money? Is their service faster or more personable? Understanding how you stack up allows you to refine your approach and stay ahead of the competition.

5. Improve Customer Retention

The ultimate goal of employing secret shoppers is to create an environment where customers feel valued and want to return. Regular assessments help ensure that your standards remain high and that every guest receives a memorable experience.

Loyal patrons are the lifeblood of any pub or catering business. They’re more likely to recommend your establishment to friends and family, leave glowing reviews, and provide consistent revenue.

Investing in secret shoppers is an investment in your business’s success. They provide a unique perspective that no customer survey or staff meeting can replicate. By uncovering the real truth about how your establishment is run, you gain the tools to make meaningful improvements that keep customers coming back.

In the fast-paced world of catering and pubs, standing out is crucial. With the insights provided by secret shoppers, you can ensure your business consistently exceeds expectations—and that’s the key to thriving in this competitive industry.

If you want to create a secret shopper or mystery diner programme for your business there are several firms offering these services:-

https://shepper.com

https://www.bareinternational.eu

https://www.insightmarketresearch.co.uk

https://www.marketforce.com

https://www.secretshopper.com 

None of the above firms are sponsors. They are only included for your information.

Incidentally when my wife and I worked as mystery shoppers/diners several years ago we actually identified several problems in a cafe we visited. Most of which were the fault of the manager who was an overbearing bully who was abusing staff, including a special needs member of staff.

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Celebrating International Men’s Day with Style: Food, Drink, and a Touch of Festivity

International Men’s Day (19th November) is a fantastic opportunity to appreciate the men in our lives and reflect on the contributions and positive impact they make in our families, workplaces, and communities.

It’s also a day to unwind, indulge, and enjoy the company of good friends and family. 

If you’re planning to make this day memorable, here’s how you can do so with delicious food, refreshing drinks, and an impromptu party.

1. Start with their Favourite Food

They say the way to anyone’s heart is through their stomach, and International Men’s Day is no exception. Whether it’s a classic steak dinner, hearty fish and chips, a spicy curry, or even a lovingly prepared homemade pizza, start with their favourite dish.

If you’re unsure of their top choice, opt for a menu that’s simple yet crowd-pleasing:

Starters: Crispy chicken wings, garlic bread, or nachos with all the trimmings.

Main Course: A BBQ spread with grilled meats, veggie skewers, and a selection of fresh salads.

Desserts: Sticky toffee pudding, a rich chocolate mousse, or a cheese board for those who prefer savoury treats.

For those who enjoy cooking, this could be the perfect chance to bond in the kitchen while creating a masterpiece together.

2. Pair It with Their Drink of Choice

Drinks are an essential part of any celebration. Whether they’re fans of craft beer, a fine whisky, a classic G&T, or even a non-alcoholic mocktail, tailor the drinks to their preferences.

For the whisky enthusiast, consider hosting a mini tasting session featuring drams from different regions—perhaps a smooth Speyside, a smoky Islay, or an adventurous English whisky if you’re feeling patriotic.

For beer lovers, stock up on a selection of ales, lagers, or stouts from local breweries to add a touch of variety. Alternatively, a signature cocktail, such as an Old Fashioned or Espresso Martini, can elevate the evening.

3. Make It an Impromptu Party

Turn the day into a celebration by organising a small gathering of close friends and family. You don’t need to go overboard—sometimes the best parties are the most spontaneous.

Here’s how to keep it casual but festive:

Decorations: A few string lights, candles, or balloons can transform any space into a party-ready venue.

Music: Create a playlist of their favourite tunes or go for a mix of feel-good classics and current hits.

Games: Bring out board games, a deck of cards, or even a trivia quiz to keep everyone entertained.

Themed Activities: If they’re into sports, organise a mini competition or set up the telly for a sports watch party. If they’re more laid-back, a cosy film night with snacks could be perfect.

4. Take a Moment to Reflect

Amidst the food, drinks, and fun, take a moment to acknowledge the significance of International Men’s Day. Share a toast, exchange a few words of appreciation, or write a heartfelt note expressing what makes them special.

5. Wrap It Up with a Memorable Gesture

End the evening on a high note by giving them a small, thoughtful gift. It doesn’t have to be extravagant—a book they’ve been wanting, a bottle of their favourite drink, or even a framed photo of a cherished memory can be deeply meaningful.

International Men’s Day is a chance to show gratitude, foster connections, and create lasting memories. So, grab their favourite food, pour their preferred drink, and let the good times roll. Here’s to celebrating the remarkable men who make life all the richer!

Happy International Men’s Day!

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