Dragon Stout: Jamaica’s Bold and Legendary Beer

If you’re fascinated by iconic beers with character and history, Dragon Stout from Jamaica deserves a prime spot on your radar. 

With its rich flavours, deep cultural roots and loyal following both on the island and abroad, Dragon Stout is more than just a beer it’s a symbol of Jamaican brewing pride.

What Is Dragon Stout?

Dragon Stout is a full-bodied stout beer originally brewed in Jamaica. 

It’s famous for its dark, robust profile, with notes of coffee, chocolate and roasted malt. 

At around 7% ABV (varies slightly by market), it’s stronger and more intensely flavoured than many mainstream lagers and ales.

First introduced in the early 20th century, Dragon Stout became a favourite among locals and visitors alike, celebrated for its bold taste and energising kick. Over time it has built a cult following across the Caribbean, the UK, North America and beyond.

A Little History

Dragon Stout’s story is inseparable from Jamaica’s brewing heritage:

Origins: The stout dates back to the 1920s, when local demand for a strong, flavourful beer sparked experimentation with darker malt and richer blends.

Evolution: Over the decades, it passed through several Jamaican breweries, each refining the recipe and helping secure its reputation as a national classic.

Legacy: Today, Dragon Stout isn’t just a beer, it’s a cultural emblem, featured in music, local lore and social gatherings.

Tasting Notes

When you pour a glass of Dragon Stout, expect:

Colour

A deep ebony-black body with a creamy tan head.

Aroma

Roasted malt and espresso.

Hints of dark chocolate, caramel and molasses.

Flavour

Rich coffee and cocoa backbone.

Subtle sweetness balanced with a dry, slightly bitter finish.

A warming sensation from the higher alcohol content.

Mouthfeel

Full and velvety, with a satisfying weight that lingers.

Overall, it’s a beer that demands to be savoured slowly, perfect for cool evenings, hearty meals or contemplative moments.

Pairing with Food

Dragon Stout’s robust character makes it a brilliant partner for richly flavoured dishes:

Jamaican jerk chicken or pork

Beef stew or oxtail

Dark chocolate desserts

Smoked cheeses

The stout’s roasted notes and subtle sweetness complement spicy, smoky and sweet elements alike.

Cultural Impact

Dragon Stout isn’t merely a beverage, it’s woven into Jamaican culture:

Music & nightlife: Featured in reggae and dancehall scenes.

Community: A common sight at celebrations, gatherings and Sunday dinners.

Export success: It has become a staple in Caribbean food shops and pubs across the UK and Europe, especially among diaspora communities.

How to Enjoy It

To get the most from your Dragon Stout:

Chill moderately: Around 10–12 °C, cooler than a red wine but warmer than a lager.

Use the right glass: A tulip or pint glass helps concentrate the aromas.

Sip, don’t gulp: Let the flavours unfold.

Where to Find Dragon Stout in the UK

Dragon Stout is available in many off-licenses and specialist beer retailers across the UK, especially those stocking Caribbean beers. Look for bottles in 330 ml and 500 ml sizes, or ask your local pub if they can order it in.

Final Thoughts

If bold, flavour-packed beers are your thing, Dragon Stout is a must-try. It’s a beer with heritage, complexity and personality, and once you experience its rich layers, you’ll understand why it commands such devotion.

Have you tried Dragon Stout? Share your tasting notes in the comments below... and let’s kick off a conversation about one of Jamaica’s most intriguing beers!

Bloomin' Good News! Bloom Juice Co. Launches the UK’s First Dedicated GLP-1-Friendly Smoothie Range

Bloom Juice Co., the innovative café chain known for its unique and exciting offering of made-to-order Juice, Matcha and Acai ranges, today announces the launch of the UK’s first dedicated GLP-1-friendly smoothie range, marking a new step in how high-street cafés respond to changing customer needs around appetite, fullness and everyday nutrition.

The launch comes amid a rapid rise in awareness and use of GLP-1 medications such as Ozempic, Wegovy and Mounjaro across the UK. 

Recent consumer data shows usage of GLP-1 treatments has nearly doubled, increasing from around 2% of adults to approximately 4.4%, as more people explore new approaches to managing appetite and weight. Estimates suggest around 1.5 million adults in the UK are now using GLP-1 medications privately or via the NHS.

As these treatments become more widely discussed, eating habits are shifting. Many people report seeking out smaller, more satisfying options that feel filling without being heavy, overly sweet or high in calories, a change already being felt across the food and drink industry.

“At Bloom Juice Co., we’ve always paid close attention to how people actually eat and drink day to day,” Jordan Dodd, Regional Manager at Bloom Juice Co., told That's Food and Drink.

“GLP-1 medications are part of a much bigger conversation about appetite, balance and how food fits into modern life. 

"Our new range is about meeting customers where they are, whether they’re using GLP-1s or simply looking for something that keeps them feeling satisfied for longer.”

Designed for How People Eat Now

The new GLP-1-friendly smoothie range has been developed in-house to focus on texture, balance and satisfaction, rather than quick sweetness. Each of the 3 new smoothies is blended using carefully selected ingredients that support fullness and steady energy, in 3 unique flavours, covering breakfast, greens and treat-style flavourings.

Key features of the range include:

Higher protein and fibre content, to support appetite control

Lower sugar profiles, making them GLP-1 Friendly

Meal Supplements, designed to feel indulgent and filling

The range is designed to be enjoyed by anyone, whether they are using GLP-1 medications or simply prefer food and drink that feels more satisfying.

“We didn’t want to create ‘diet’ smoothies,” added Dodd. “We wanted drinks that feel premium, enjoyable and worth the visit; the kind of thing you’d choose because it tastes great, and then notice you feel good afterwards too.”

A First for the UK High Street

While GLP-1 medications are increasingly shaping conversations around food and appetite, Bloom Juice Co. believes it is the first UK café chain to introduce a clearly defined GLP-1-friendly range within a mainstream, high-street setting.

The new smoothies are available from 5th January 2026 across Bloom Juice Co. stores alongside their wider New Year Menu and will be supported by in-store and digital menu highlights to help customers navigate the range easily. The new range includes a new focus on supporting cognitive and digestive functions, as well as energy and wellness focussed.

Bloom Juice Co is a fast growing innovation-led cafe chain launched in 2024 with stores in Cambridge, Derby, Leeds & Lincoln, serving in-house made-to-order juice blends, smoothies, Acai bowls & ceremonial matcha.

https://www.bloomjuice.co.uk

The Magic of British Pubs

There is something quietly magical about a proper pub in Britain. 

Not a bar chasing trends or a chain chasing cocktails, but a place where real ale is pulled with care and a real fire crackles away in the grate. 

It’s a magic that survives everywhere, from a busy branch of JD Wetherspoon, to a handsome market town tavern, right through to a tiny village pub that seems to exist slightly outside of time.

The simple alchemy of ale and fire

At the heart of it is a kind of everyday alchemy. The gentle warmth of the fire, the low murmur of conversation, the slow pour of a pint that’s been conditioned rather than carbonated. These are not loud pleasures. They don’t demand attention. They invite you to stay.

A real fire changes a room. It softens voices, slows movements, and turns a pub into a refuge rather than a venue. Add a well-kept cask ale, nutty, malty, floral, or faintly bitter, and the outside world loses its urgency.

The Wetherspoon with a working hearth

It sometimes surprises people to hear it said, but even a large national pub can capture this magic. Step into the right Wetherspoon on a cold afternoon and you’ll find leather chairs pulled closer to the fire, regulars nursing a pint and a paper, and a changing guest ale board that quietly celebrates British brewing.

There’s a democratic comfort to it. Pensioners, shift workers, families, and solo drinkers all sharing the same space, all warmed by the same flames. No pretence, no pressure — just a pub doing what pubs have always done.

The market town tavern

Move on to a market town and the atmosphere shifts again. These pubs often sit at the crossroads of old trade routes, their walls steeped in centuries of deals, gossip, and celebration. The fire is usually older, the beams lower, the ales more local.

Here, the pub becomes a social anchor. Farmers stopping in after market day. Shoppers warming their hands after wandering the high street. Locals debating council plans or last night’s match. The fire isn’t just for warmth, it’s a gathering point.

The tiny village pub that time forgot

And then there’s the village pub. The one with uneven floors, a fireplace that’s been lit every winter for generations, and perhaps only two or three hand-pulled ales, but each one chosen with care.

These pubs feel almost sacred. They are living rooms for entire communities. You don’t rush here. You settle in. You listen. You watch the fire burn down and feel something ancient and reassuring in the rhythm of it all.

Why it still matters

In an age of apps, deliveries, and constant noise, the magic of a pub with real ales and a real fire is more important than ever. It offers warmth without hurry, company without obligation, and comfort without cost.

Whether it’s a well-run chain pub, a proud market town tavern, or a tiny village local clinging to the edge of the map, the formula remains the same, good beer, honest heat, and a place to belong.

And on a cold British evening, there are few things finer than pushing open a pub door, smelling woodsmoke in the air, and knowing there’s a decent pint waiting by the fire.

Whilst I was writing this post I was supping a pint of very flavoursome Hobson's Dhustone stout looking at a real coal fire in The Crown inn in Oakengates, Shropshire.

A pint of Hobson’s Dhustone Stout in hand, a real coal fire in front of you, and the gentle hush that only a proper pub can manage, that’s Britain at its most quietly civilised. 

There’s a particular depth to a stout enjoyed fireside: the roasted notes seem warmer, fuller, almost slower, as if the drink itself has settled into the room with you.

Being in The Crown Inn makes it even more fitting. That stretch of Shropshire knows how to do pubs properly, places that aren’t trying to impress, just trying to be right. A coal fire rather than a token gas flame. A pint that’s chosen because it belongs there, not because it’s fashionable.

Moments like that are exactly why the British pub endures. Not as nostalgia, but as lived experience: warmth on your face, weight of the glass in your hand, and the sense that for this hour at least, nowhere else needs your attention.

I enjoyed every mouthful. Because it's not just a pint, it’s a small act of cultural preservation.

Janfest: A Toast to Flavour, Craft, and Community

Every January, the same well-meaning narrative rolls around: Dry January. 

For many people, it’s a reset, a pause, a moment of reflection, and that’s absolutely fine. 

But it’s not the only way to welcome the new year.

So let’s raise a glass (responsibly) to an alternative idea from That's Food and Drink: Janfest.

Janfest isn’t about excess. It’s about appreciation. It’s about celebrating the extraordinary diversity of beers, ales, stouts, porters, lagers, and ciders being crafted with care and passion by small and medium-sized producers across the UK and Ireland.

A Golden Age of Brewing and Cider Making

We are living through a genuine golden age of independent brewing. From tiny village breweries producing a single seasonal ale, to family-run cider makers pressing apples grown in traditional orchards, there has never been more choice, or more character, in the glass.

Across England, Scotland, Wales, Northern Ireland, and the Republic of Ireland, producers are:

Reviving historic beer styles

Experimenting with hops, malts, and yeasts

Protecting heritage cider apples

Brewing with local water, local ingredients, and local identity

These aren’t anonymous products rolled off a conveyor belt. They’re expressions of place, people, and tradition.

More Than a Drink: It’s Culture

Beer and cider are woven into the fabric of our islands. The pub isn’t just a place to drink—it’s a meeting point, a refuge from winter, a place where conversations happen and communities knit together.

Organisations like Campaign for Real Ale have spent decades championing real ale, independent pubs, and traditional methods, ensuring that flavour and craftsmanship aren’t lost to bland uniformity.

Janfest celebrates:

The village pub with a roaring fire and a rotating handpump or two

The market-town taproom pouring something new each week

The quiet joy of discovering a cider that tastes of sharp apples and soft earth

A Gentle Rebellion Against One-Size-Fits-All

Dry January can sometimes feel like a moral instruction rather than a personal choice. Janfest gently pushes back against that idea.

You don’t have to abstain to be mindful.

You don’t have to apologise for enjoyment.

You don’t have to follow a trend to start the year well.

Choosing a single, well-made pint from an independent brewer can be an act of intention. Sharing a bottle of craft cider with a friend can be an act of connection. Supporting small producers in the bleakest trading month of the year can be an act of solidarity.

Drink Less, Drink Better

At the heart of Janfest is a simple philosophy: drink better, not more.

That might mean:

One pint instead of three

Savouring flavour rather than chasing strength

Seeking out producers with a story and a soul

Choosing quality over quantity

This is about pleasure with purpose, not mindless consumption.

Supporting Small Producers When It Matters Most

January is tough for hospitality and independent producers. The festive rush is over, the weather is grim, and footfall drops sharply. Choosing to support local breweries, cider makers, and pubs during this period genuinely makes a difference.

Every pint poured from a small producer:

Helps keep skills alive

Supports rural and regional economies

Keeps choice and diversity thriving

Welcome to Janfest

Janfest isn’t anti-health. It isn’t anti-moderation. And it certainly isn’t anti-choice.

It’s a celebration of:

Craft over conformity

Local over anonymous

Enjoyment without guilt

So if Dry January works for you, that’s brilliant. But if it doesn’t, if you’d rather start the year by celebrating flavour, craftsmanship, and community, then welcome to Janfest.

Here’s to the brewers, the cider makers, the publicans, and the quiet joy of a well-earned winter pint. Cheers. 

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Industry and welfare groups unite to support transition away from live boiling

Merrick Webber

Seafood companies trading in decapod crustaceans are facing a changing legal landscape, as the UK Government has confirmed in its newly published Animal Welfare Strategy that live boiling killing methods for crabs and lobsters such as are “not acceptable.”

Animal welfare organisation Crustacean Compassion has welcomed this clarification and is working with industry partners to provide practical, sustainable solutions to support the transition to higher welfare standards and kitchens without live, conscious boiling.

Dr Ben Sturgeon, CEO of Crustacean Compassion told That's Food and Drink: “This is a clear signal that the days of boiling crabs and lobsters alive are numbered. It’s an important step toward ending unnecessary suffering and creating a future where humane practices are the norm.”

Kinder Kitchens: supporting chefs through change

Earlier this year, Crustacean Compassion launched its Kinder Kitchen initiative, in collaboration with The Chefs’ Forum, helping chefs and restaurants move towards more humane practices. The project educates the hospitality sector on high-welfare practices including electrical stunning, storage and handling. Building on the success of its earlier webinar on crustacean welfare, Crustacean Compassion and The Chefs’ Forum will host a training workshop for seafood chefs in the new year.

Catherine Farinha, Founder, The Chefs’ Forum says: “The Chefs’ Forum is proud to be working closely with Crustacean Compassion through the Kinder Kitchens initiative, to support positive change across the foodservice sector. Building on this collaboration, we will be launching a dedicated training programme early in the new year, designed to support industry operators with practical guidance and knowledge as they embed higher welfare standards into their kitchens.”

Best practice electrical stunning

In addition to this, they have been working with Mitchell and Cooper, manufacturers of the tabletop electrical stunning machinery for crustaceans, to encourage its adoption in commercial kitchens by offering free trial rental periods.

Kat Cooper, Project Director, Mitchell & Cooper Ltd. says: "Mitchell & Cooper has worked with the industry for many years in the development and validation of electrical stunning as a humane, repeatable, and operationally robust method for crustacean dispatch. The science is clear: rapid electrical stunning, delivering consistent outcomes without reliance on operator skill. We are helping chefs adopt higher welfare standards without disrupting workflow. Whilst improving product quality and customer confidence at the same time. We look forward to continuing to support the industry in creating an ethical and affordable product."

Merrick Webber - chef leadership in action

Renowned chef Merrick Webber recently completed the Kinder Kitchens electrical stunning trial, marking a significant step toward improving crustacean welfare in professional kitchens. Merrick’s experience demonstrates that electrical stunning is not only humane but also practical and enhances quality. As a proud Chef Ambassador for Crustacean Compassion and Kinder Kitchens, Merrick is calling on fellow chefs to embrace this positive change and help lead the industry toward higher welfare standards.

Merrick says: “I recently completed the Kinder Kitchens electrical stunning trial with Crustacean Compassion and Mitchell & Cooper because I wanted to be part of a positive change in our industry. Chefs have a responsibility to understand evolving welfare standards for sentient animals like crustaceans and lead the way in ethical seafood practices. During the trial, I saw that electrical stunning is practical and improves quality - the lobster and crab meat was noticeably plumper, and guests even commented it was the best they’d ever eaten. We’ve had no negative reactions; in fact, several diners who previously avoided lobster chose to order it after learning about the humane process. This isn’t just about ethics; it’s about raising standards and creating a better experience for everyone."

New guidance supports a brighter future for British seafood

Following Defra’s announcement, industry leaders now have a responsibility to make sure all businesses understand their obligations and embrace humane practices.

Dr Ben Sturgeon, Chief Executive of Crustacean Compassion, continued: “Some companies - from fishers through to supermarkets - have shown great dedication to improving welfare for crustaceans, but on a voluntary basis. No food system can be truly sustainable without high animal welfare standards. By clarifying that live boiling is unacceptable and committing to guidance, ministers have given the UK seafood industry a level playing field and the opportunity to lead globally on welfare.”

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Look Forward to Veganuary at the Caxton Restaurant & Bar, Westminster

The award-winning Caxton Restaurant & Bar at the St Ermin's Hotel, Westminster has launched its brand new plant-based menu available throughout 'Veganuary' exploring new flavours and ingredients inspired by its special, dedicated Roof Kitchen Garden and seasonal local produce.

Small plates cost just £12 and include Balsamic glazed candy beetroot with puffed rice, orange, kombu and hazelnut jus, ruby beetroot XO and Cauliflower shawarma with tahini yoghurt, pomegranate and dukkha with toasted fresh pitta.

Delectable mains such as Charred hispi cabbage hazelnut romesco, roasted celeriac & vegan Manchego and Marinated butternut steak with a smoked garlic chimichurri and corn puree, salted granola are available for £24.

About the Kitchen Garden: 

Food steps rather than food miles. Their Head Chef works together with their own gardeners to plant and grow an abundance of vegetables, fruit and herbs on our rooftop garden; harvested daily this fresh produce influences many of the dishes on their menus. 

This plant oasis in the sky is filled with beds, pots, a greenhouse and bee hives, where their delicious honey is made.

For further information on the Caxton Restaurant & Bar visit: https://caxtongrill.co.uk.

It has earned * 2 AA Rosettes for Culinary Excellence

LUNCH: Mon-Fri 12.00pm – 2.30pm

DINNER: Mon-Thur 6.00pm – 10.00pm / Fri-Sun 5.30pm – 10.00pm

With a glamorous heritage, eclectic styling, gorgeous rooms and suites, the enigmatic Caxton Bar and Terrace plus award winning signature Caxton restaurant, the St. Ermin's Hotel is a distinctly individual, contemporary and welcoming offering. 

The hotel is dog-friendly, and the welcome has even extended to bees with London's only 'Bee & Bee' hotel alongside the hotel's resident Buckfast bee hives on the third-floor wildflower terrace. St. Ermin's is a member of Marriott International's Autograph Collection.

https://www.marriott.com/en-us/hotels/lonse-st-ermins-hotel-autograph-collection/overview

Why We Love Organic Coffee Protein Powder (and the Rest of The Organic Protein Co. Range)

If you’re looking for a clean, simple and genuinely tasty way to boost your daily protein intake, The Organic Protein Company should be on your radar.

Known for its high-quality organic whey protein powders, this brand has built a following among health-minded folks who don’t want to compromise on flavour or ingredients. 

The Organic Protein Company

What Makes The Organic Protein Company Stand Out

Unlike many protein powders that rely on artificial sweeteners, flavourings or fillers, The Organic Protein Co. uses only whole, organic ingredients in its blends. Their whey protein is gently cold-filtered from organic milk, which helps preserve a creamy, smooth texture without chemical processing or nasties. 

The Organic Protein Company

Customers often praise not just the clean nutrition, but the delicious taste and texture — a big win given how many powders can be chalky or artificial. The brand’s commitment to quality means every scoop feels like it was made with thought and care. 

The Organic Protein Company

A Flavour for Every Palate

The lineup includes several tempting options:

The Organic Protein Company Organic Whey Protein Pure Unflavoured – perfect if you want a neutral option to add to smoothies or recipes without sweetness.

The Organic Protein Co Cacao & Maca Organic Whey Protein Powder – rich and chocolatey with maca for a hint of n

Cookies & Cream Organic Whey Protein Powder – a dessert-like shake that still fits into a balanced diet.

All of these stick to the same philosophy: no artificial additives, only real, organic whole foods for flavour. 

The Organic Protein Company

The Real Coffee Flavour: A Daily Ritual

But the standout for us is definitely the real coffee whey protein blend, the one constantly reaching for. This flavour combines organic whey protein with actual organic coffee, so you get a creamy shake with a genuine coffee kick. There’s no need to brew a separate cup of coffee and mix a shake; this flavour does both in one go. 

What makes it so lovely is its authentic coffee taste, not the artificial “coffee-flavour” you sometimes find in powders, but something that genuinely tastes like a smooth coffee shake, rich and comforting. 

For coffee lovers (especially those who also care about what they put into their bodies), it hits all the right notes. And it’s your wife’s personal favourite for good reason: it’s now become a morning ritual she genuinely looks forward to.

How We Enjoy It

Here are a few simple ways we like to enjoy the coffee shake:

Morning pick-me-up: Mix with cold oat milk for a creamy iced coffee protein shake.

Post-workout treat: Blend with a frozen banana for extra thickness and natural sweetness.

On-the-go fuel: Shake with water in a bottle if you’re in a hurry — it’s smooth, not gritty.

Because the ingredients are organic and straightforward, it works beautifully with different bases — dairy or plant milk — without curdling or going bitter.

If you’re chasing a protein supplement that tastes great and feels good in your body, The Organic Protein Company is worth trying. Their powders prove that you don’t have to sacrifice flavour for quality — and the real coffee blend alone makes it a winner in our household. Whether you’re looking for everyday nutrition, post-exercise recovery or just a delicious way to enjoy protein, there’s a flavour (and a reason) to love every scoop. 

https://theorganicproteincompany.co.uk/

Campaigners celebrate animal welfare win to ban boiling crabs and lobsters alive

Animal welfare organisation Crustacean Compassion has welcomed today’s announcement in the Government’s published Animal Welfare Strategy that live boiling of lobsters and crabs ‘is not an acceptable killing method’.

Defra set to back a ban live boiling of lobsters and crabs under UK law.

Guidance on methods of killing to be clarified in animal welfare action plan

Decapod crustaceans recognised as sentient in 2022, meaning they can feel pain.

Humane alternative: electrical stunning before slaughter.

In today’s Animal Welfare Strategy, the Department for Environment, Food and Rural Affairs (Defra) has confirmed that it will be issuing new guidance to prohibit live boiling of conscious crustaceans like crabs and lobsters. The move follows years of research, campaigning and public advocacy led by Crustacean Compassion, which has long called for stronger protections for these sentient animals.

Chief Executive of Crustacean Compassion Dr Ben Sturgeon told That's Food and Drink: “We wholeheartedly welcome the Government’s intentions to ban the live boiling of conscious crustaceans and address other areas of welfare compromise.

"Recognising the sentience of crabs, lobsters, and other decapod crustaceans, and banning inhumane practices like live boiling, is a vital step forward for animal welfare. 

"When live, conscious decapod crustaceans are placed into a pot of boiling water, they endure several minutes of excruciating pain before they die. This is torture for crabs and lobsters and is completely avoidable.

"Throughout the supply chain humane alternatives, such as electrical stunning prior to slaughter, are readily available and ensure these animals are killed swiftly and without unnecessary suffering. This guidance will give both industry and consumers the clarity and tools they need to treat these animals with the respect they deserve. Today’s announcement is a positive step forward for lobsters and crabs.”

Decapod crustacean animals like crabs, lobsters, and prawns were recognised as being able to feel pain through robust scientific evidence back in 2022 and since then campaigners have been calling for stronger protection to follow. Defra and the seafood industry have been working to provide humane practices across the supply chain, in line with rising consumer demand and commercial pressure.

Dr Sturgeon went on to say: “Today’s announcement shows what’s possible when science, public compassion and sustained advocacy come together. We’re proud of this achievement, and we’re even more motivated to continue improving protections for crustaceans in other areas.”

https://www.crustaceancompassion.org

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Pizzas for autistic people: one topping, neat and tidy

For many autistic people, or those on the ASD spectrum, food is about far more than taste. 

Texture, predictability, appearance, smell, and consistency all play a huge role in whether something feels safe or overwhelming. 

Pizza, despite being popular, can quickly become difficult if it’s overloaded, messy, or unpredictable.

That’s why one-topping, neat and tidy pizzas are often a much better option.

Why simple pizzas often work better

1. Predictability matters

A pizza with a single topping behaves the same way in every bite. There are no surprise textures, unexpected flavours, or hidden ingredients. This predictability can significantly reduce anxiety around eating.

2. Reduced sensory overload

Multiple toppings can introduce:

Mixed textures (soft, crunchy, chewy all at once)

Strong or competing smells

Visual clutter

A simple cheese pizza or a single familiar topping keeps sensory input manageable.

3. Visual order and symmetry

Many autistic people are comforted by order and structure. A neatly cut pizza with evenly spaced slices and evenly distributed topping can feel calming rather than chaotic.

Messy pizzas with sliding toppings, excess grease, or uneven distribution can be off-putting even before the first bite.

4. Texture consistency

Pizza already combines several textures (base, sauce, cheese). Adding too much on top can tip it into discomfort. A single topping allows someone to enjoy pizza without fighting conflicting mouthfeels.

Popular sensory-friendly pizza choices

While everyone is different, commonly preferred options include:

Plain cheese (often the safest choice)

Cheese and pepperoni

Cheese and ham

Cheese with a very light, evenly spread topping

Sauce on the side, reduced cheese, or a well-done base can also help tailor the experience.

Presentation really does matter

Small adjustments can make a big difference:

Cleanly sliced portions

No toppings touching the crust edge if that’s an issue

Consistent portion sizes

Served on a plain plate with no garnish

These details can be the difference between a pizza being approachable or impossible.

One size does not fit all

It’s important to stress: there is no single “autistic diet.” Some autistic people love complex flavours and loaded pizzas. Others prefer absolute simplicity. Preferences may also change over time or depend on stress levels, environment, or energy.

The key is choice, respect, and understanding.

In short

A one-topping, neat and tidy pizza isn’t boring. It’s accessible! And for many autistic people, accessibility means comfort, confidence, and actually enjoying the meal rather than enduring it.

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Finding the Perfect Pub: What Really Matters

The perfect pub means different things to different people. For some, it’s a roaring fire and a well-kept pint. 

For others, it’s dog-friendly benches, decent food, or simply a place where everyone knows your name. 

What unites all great pubs, though, is that indefinable sense of welcome – the feeling that you’ve arrived somewhere you want to stay.

Atmosphere Comes First

You notice a good pub the moment you walk in. It doesn’t have to be polished or trendy, but it should feel comfortable. 

Lighting matters more than most landlords realise: warm, soft lighting beats harsh spotlights every time. Background music, if there is any, should add to the mood rather than drown out conversation.

A pub with character often shows its age proudly. Uneven floors, old photographs on the walls, and well-worn wooden tables can be part of the charm. Authenticity nearly always wins over forced themes.

A Proper Pint (or Two)

No pub can be perfect without taking drinks seriously. Whether you favour cask ale, craft beer, stout, cider, wine, or spirits, quality matters more than quantity. A smaller range that’s well kept will always beat a huge list that’s poorly managed.

Look for signs that the landlord cares: clean glassware, correctly poured pints, and staff who know what they’re serving. In the UK especially, a well-conditioned real ale is often the mark of a pub that gets the basics right.

Food That Knows Its Place

Not every great pub needs to be a gastropub, but food should suit the setting. In some places that means a perfect pie and chips, a proper Sunday roast, or a decent ploughman’s. In others, it might simply mean good bar snacks that pair well with a drink.

The key is honesty. A pub that does simple food well is far more appealing than one overreaching with dishes it can’t deliver consistently.

The People Make the Pub

Staff can make or break the experience. Friendly, approachable bar staff who treat regulars and newcomers alike set the tone for the entire pub. A quick chat, a recommendation, or simply remembering what you drink can turn a good visit into a great one.

Equally important are the other customers. The perfect pub feels inclusive – somewhere you’re happy to pop into alone or bring friends and family.

Location and Purpose

Your “perfect pub” may change depending on the occasion. A country pub with a beer garden is ideal for a sunny afternoon, while a snug local is perfect on a cold winter’s evening. Proximity matters too: a pub you can walk to often becomes far more special than one you have to plan around.

Some pubs excel as community hubs, hosting quizzes, charity events, or live music. Others shine as quiet refuges where conversation is the main attraction. Knowing what you want from a visit helps you find the right place.

Trust Your Instincts

Ultimately, finding the perfect pub is about how it makes you feel. If you relax the moment you sit down, enjoy your drink, and don’t want to rush off, you’re probably onto a winner.

The best pubs aren’t always the most talked-about or the most photographed. They’re the ones that feel right – familiar yet welcoming, dependable yet full of character. When you find one, treasure it. Pubs like that are worth seeking out, pint after pint.

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Box Office Now Open for the Allergy & Free From Show 2026 Taking Place for the First Time at the NEC Birmingham

The Allergy & Free From Show is thrilled to announce the official opening of its box office for its landmark 2026 edition, taking place 9–10 May at the NEC Birmingham.

To celebrate the first edition at the NEC Birmingham, the first 500 visitors can benefit from free tickets using the code AFF26.

This will be the show's first-ever edition at the NEC Birmingham, following an overwhelmingly positive response from visitors calling for a more central, national event. The move marks an exciting new era for the UK's biggest celebration of free-from living.

In excess of 150 allergy-free and free-from brands will be exhibiting at the 2026 event, spanning food & drink, skincare, health, wellbeing, and women's health. 

Visitors will have the opportunity to sample products, discover innovations, and connect directly with experts, advocates, and leading voices from across the entire sector.

Returning for 2026 is the Inspiration Stage, sponsored by Koko Dairy Free, featuring an absolutely unmissable line-up of speakers including Becky Excell, best-selling author and the Queen of Gluten Free, and Becky Adlington OBE, GB Olympic swimmer and coeliac advocate. Both will share empowering insights and guidance for living well with allergies and intolerances.

The show will also welcome the return of The Kitchen, hosting an action-packed schedule of live demos and fresh recipe ideas; and the Balmonds Skin Hub, offering visitors a hands-on opportunity to explore and test the latest skincare designed for sensitive and allergy-prone skin.

Exciting New Additions for 2026

The Hormone Health Hub, sponsored by Arla Cultura, will deliver practical sessions and expert advice on hormonal health and wellbeing giving attendees key insights and valuable takeaways.

The Health & Wellness Zone is a brand-new area showcasing leading wellness brands and breakthrough startups for visitors to meet, sample, and learn from.

“We couldn't be more excited to open the box office for what will be our most accessible and ambitious show yet,” Annie Bennett, Event Director, The Allergy & Free From Show, told That's Food and Drink. 

“Our move to the NEC Birmingham reflects the overwhelming feedback we've received from our community. With fantastic new features, returning favourites, and over 150 brands, 2026 is set to be a truly national celebration of living well with allergies and intolerances. We can't wait to see the community come together.”

Free tickets are limited to the first 500 using code AFF26. For more information and to register to attend, please visit www.allergyshow.co.uk

The Top 100 Beers From Around the World For Your Christmas Festivities

A global celebration of brewing excellence.

Beer is one of the world’s oldest and most diverse drinks, with every country adding its own character through ingredients, climate, tradition and innovation. 

From crisp lagers and historic Trappist ales to modern hop-heavy IPAs and rich imperial stouts, great beer truly knows no borders.

This list celebrates 100 of the most respected, influential, and beloved beers from around the world.

It’s not ranked by “best to worst”, instead, it’s a curated global tour showcasing quality, heritage, and standout flavour.

British Isles United Kingdom (Eire, England, Scotland, Wales, Northern Ireland)

Guinness Draught – Ireland

Fuller’s London Pride – England

BrewDog Punk IPA – Scotland

Timothy Taylor’s Landlord – England

Theakston Old Peculier – England

St Austell Tribute – England

Harvey’s Sussex Best – England

Samuel Smith’s Oatmeal Stout – England

Adnams Ghost Ship – England

Brains SA – Wales

🇧🇪 Belgium (Arguably The Spiritual Home of Beer)

Westvleteren 12

Chimay Blue

Orval

Duvel

Rochefort 10

Westmalle Tripel

La Trappe Quadrupel

Cantillon Gueuze

Delirium Tremens

Hoegaarden Witbier

🇩🇪 Germany (Precision, Purity, Tradition)

Weihenstephaner Hefeweissbier

Augustiner Helles

Paulaner Salvator

Ayinger Celebrator Doppelbock

Spaten Oktoberfest Märzen

Erdinger Weissbier

Bitburger Pilsner

Schneider Weisse Aventinus

Köstritzer Schwarzbier

Rothaus Tannenzäpfle

🇺🇸 United States (Craft Innovation Powerhouse)

Sierra Nevada Pale Ale

Pliny the Elder – Russian River

Goose Island Bourbon County Stout

Founders KBS

Bell’s Two Hearted Ale

Stone IPA

Lagunitas IPA

New Belgium Fat Tire

Sam Adams Boston Lager

Tree House Julius

🇨🇿 Czech Republic (The Birthplace of Pilsner)

Pilsner Urquell

Budvar Original

Staropramen

Kozel Dark

Bernard Amber Lager

🇯🇵 Japan (Clean, Refined, Consistent)

Asahi Super Dry

Sapporo Premium

Kirin Ichiban

Hitachino Nest White Ale

🇮🇹 Italy (Quietly Exceptional Craft Scene)

Birra del Borgo ReAle

Baladin Nora

Toccalmatto Zona Cesarini

🇪🇸 Spain

Estrella Damm

Mahou Cinco Estrellas

Alhambra Reserva 1925

🇫🇷 France

Kronenbourg 1664

La Choulette Ambrée

🇳🇱 Netherlands

Heineken

Grolsch Premium Lager

La Trappe Tripel

🇦🇹 Austria

Stiegl Goldbräu

Eggenberg Urbock 23°

🇨🇦 Canada

Unibroue La Fin du Monde

Steam Whistle Pilsner

🇲🇽 Mexico

Corona Extra

Modelo Especial

Negra Modelo

🇧🇷 Brazil

Bohemia

Colorado Indica

🇦🇺 Australia

Coopers Sparkling Ale

Little Creatures Pale Ale

🇳🇿 New Zealand

Garage Project Pernicious Weed

Emerson’s Pilsner

🇨🇳 China

Tsingtao

Snow Beer

🇸🇬 Singapore

Tiger Beer

🇿🇦 South Africa

Castle Lager

Devil’s Peak King’s Blockhouse IPA

🇦🇷 Argentina

Quilmes

Antares IPA

🇨🇱 Chile

Kunstmann Torobayo

🇵🇪 Peru

Cusqueña

🇯🇲 Jamaica

Red Stripe

🇮🇸 Iceland

Einstök White Ale

🇳🇴 Norway

Lervig 3 Bean Stout

🇸🇪 Sweden

Omnipollo Noa

🇩🇰 Denmark

Mikkeller Beer Geek Breakfast

Carlsberg Pilsner

🇮🇳 India

Kingfisher Premium

🇹🇭 Thailand

Singha

🇵🇭 Philippines

San Miguel Pale Pilsen

🇻🇳 Vietnam

Bia Saigon

🇰🇷 South Korea

Cass Fresh

🇷🇺 Russia

Baltika No. 7

🇪🇪 Estonia

Põhjala Öö Imperial Baltic Porter

🇵🇱 Poland

Żywiec Porter

🇭🇺 Hungary

Dreher Classic

🇨🇴 Colombia

Club Colombia Dorada

🇨🇺 Cuba

Cristal

International Classic

Stella Artois – Belgium

The beauty of beer lies in its diversity. Whether you prefer a session ale in a British pub, a Trappist masterpiece, or a bold American stout, there’s a world of flavour waiting in every glass.

This list isn’t about exclusivity or hype – it’s about celebrating global brewing culture, one pint at a time.

Will you be buying any of these for your Christmas and New Year festivities? There's several that my wife and I are going to buy.

Why BrewDog Two Scoops Stout Combines Two of My Favourite Things

BrewDog stout meets Mackie’s honeycomb ice cream – what’s not to love?

Some collaborations feel inevitable the moment you hear about them. BrewDog Two Scoops Stout is very much one of those.

It brings together two things I already love in their own right: a proper, indulgent BrewDog stout and the unmistakable flavour of Mackie’s honeycomb ice cream. On paper it sounds playful. In the glass, it’s surprisingly sophisticated.

A stout lover’s starting point

I’ve always had a soft spot for stouts, particularly when BrewDog turn their attention to the style. Their darker beers tend to balance richness with drinkability, avoiding the trap of becoming cloying or overly sweet. There’s usually roasted depth, a smooth mouthfeel, and enough bitterness to keep things grounded.

Two Scoops Stout starts exactly where you’d hope: deep in colour, creamy-headed, and unapologetically dessert-leaning without tipping into novelty for novelty’s sake.

Where the Mackie’s magic comes in

Mackie’s honeycomb ice cream is a classic for a reason. It’s not just sweet; it has that caramelised, almost toasted sugar note that gives honeycomb its character. Translating that into a stout could have gone horribly wrong, but here, it works.

Instead of tasting like melted ice cream dumped into a beer, the honeycomb flavour shows up as soft caramel, vanilla warmth, and a gentle sweetness that complements the roasted malt backbone. Think more ice cream parlour nostalgia than sugary overload.

Dessert beer done properly

What really sells Two Scoops Stout for me is restraint. Yes, it’s inspired by ice cream. Yes, it’s fun. But it still behaves like a stout you actually want to finish a can of.

The sweetness is rounded, not sticky

The roasted malt keeps everything balanced

The mouthfeel is smooth rather than heavy

It sits comfortably in that space between after-dinner treat and evening stout, which makes it incredibly versatile.

Perfect pairings (beyond the obvious)

While it’s tempting to drink this alongside actual ice cream, Two Scoops Stout also works brilliantly with:

Chocolate brownies or chocolate torte

Sticky toffee pudding

Strong, salty cheeses

Or simply on its own, as a pudding-in-a-glass moment

It’s the sort of beer that feels right on a cold evening, but still has enough novelty to spark conversation when shared.

Why this collaboration works

At its best, BrewDog Two Scoops Stout doesn’t feel like a gimmick. It feels like two well-loved Scottish brands understanding exactly what the other brings to the table. BrewDog provide the brewing confidence and stout expertise; Mackie’s bring flavour memory and comfort.

For anyone who already enjoys BrewDog stouts and has a fondness for Mackie’s honeycomb ice cream, this beer feels oddly personal – as though someone has brewed a Venn diagram and poured it into a can.

Two Scoops Stout is playful, indulgent, and genuinely enjoyable. It manages to celebrate dessert flavours without forgetting it’s still a beer first and foremost. For me, that’s why it works so well: it combines two favourites without compromising either.

If you like your stouts rich, your collaborations clever, and your beer with a side of nostalgia, this one’s well worth scooping up.

I'd recommend getting some in for the Christmas and New Year festivities.  

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Your Christmas Emergency Plan How to Stay Calm When Weather, Food or Power Go Wrong

Christmas should be about warmth, generosity and togetherness, not stress, panic or last-minute disasters. 

Yet every year, festive plans are disrupted by things that are entirely predictable: bad weather, spoiled food, power cuts, illness or closed shops.

At That’s Christmas 365 and That's Food and Drink we believe that a truly joyful Christmas isn’t about perfection, it’s about preparedness. 

A simple emergency plan won’t dampen the magic. It protects it.

1. When Christmas Weather Turns Against You

From snow and ice to flooding and high winds, the UK’s winter weather can quickly disrupt travel plans and deliveries.

Festive emergency essentials:

Shop a little earlier where possible

Keep salt or grit by paths and doorways

Have torches, batteries and candles ready

Charge phones and power banks in advance

If you have a generator make sure you have fuel for it and that it still runs

If guests can’t arrive, a smaller or postponed celebration still counts as Christmas.

2. Food Emergencies: The Silent Christmas Threat

Discovering spoiled food on Christmas morning is a heart-sinking moment... and a common one.

Reduce the risk by:

Checking fridge and freezer temperatures a few days beforehand

Defrosting freezers well in advance

Labelling leftovers clearly

Keeping shelf-stable backups like tinned vegetables, gravy granules and long-life cream

A calm fallback meal beats festive panic every time.

3. Power Cuts and Broken Appliances

Christmas places huge demand on ovens, kettles and hobs, just as winter storms increase the chance of outages.

Plan for the worst:

Have at least one non-electric cooking option (used safely)

Prepare food that can be served cold if necessary

Keep a thermos handy for hot drinks

Know how long your freezer stays cold if unopened

Christmas dinner doesn’t need to be hot to be meaningful.

4. Illness, Injuries and Sudden Changes

Festive flu, stomach bugs and minor accidents have an uncanny sense of timing.

A simple festive safety net includes:

Basic first aid supplies

Easy-to-digest foods

Flexible plans and smaller gatherings

Video calls for family members who can’t attend

Christmas doesn’t disappear, it simply adapts.

5. When the Shops Are Shut (And You’ve Forgotten Something)

Once Christmas arrives, there’s no popping out for essentials.

Before Christmas Eve, double-check:

Bin bags

Foil and cling film

Washing-up liquid

Toilet roll

Batteries

Pet food

It’s always the unglamorous items that cause the most stress.

Unless, of course, there's a genuine 24/7 supermarket attached to a petrol station in your area. Google search beforehand. One Christmas several years ago we realised that we had no wine to go with Christmas dinner. I took a five minute walk to the nearest petrol station supermarket and returned, triumphant, with a couple of bottles of wine.

A Christmas That Lasts All Year Starts With Calm

At That’s Christmas 365, we celebrate Christmas in all its forms, perfect or otherwise. An emergency plan doesn’t mean expecting disaster; it means knowing that if something goes wrong, you can still enjoy the season.

Because Christmas isn’t about flawless timing or picture-perfect meals.

It’s about warmth, kindness and making the best of what you have.

And sometimes, the most memorable Christmas stories begin with, “Well, everything went wrong…” — and end with laughter.

Steaks Fit for a Vegan!

As part of our Veganuary feature That's Food and Drink is bringing you news about vegan foods that you can try at home or in your pub or restaurant.

We are launching the feature with products from the Redefine Meat range from steaks to bratwurst sausages.

Redefine Flank Steak, 200g, RRP £7.96 

2025 Great Taste Awards (One Star) 

The world’s first plant-based steak, originally designed to be enjoyed in restaurants. Now available for home chefs as well as professional caterers. 

This delicious, unmistakably meaty whole cut of New-Meat™ is suitable for grilling, pan-frying or roasting. 

Ideal for plant-based steak nights, hearty Sunday roasts, or as the centrepiece of a vegan Christmas dinner. 

Chef’s Tip: Cook over medium heat, then baste with garlic and rosemary to create the vegan steak of your dreams. 

Redefine Lamb Kofta Mix, 250g, RRP £3.97 

2025 Great Taste Awards (Two Stars) 

Seasoned to perfection, Redefine Meat’s Lamb Kofta Mix is a tasty, versatile option to shape as you choose. Transform into rich and flavourful kebabs, curries, or even shepherd’s pie. 

Chef’s tip: Use Redefine Lamb Kofta Mix as the filling for the ultimate vegetarian sausage roll! Mix in freshly chopped herbs and onions to take it to the next level. 

Redefine Pulled Beef, 200g, RRP £4.47 

2024 Great Taste Awards (One Star) 

Captures the mouthwatering flavour and slow-cooked texture of pulled beef. Suitable for a wide range of dishes from tacos and ragus to stir-fries and sandwiches.  

Chef’s tip: Deliciously versatile and ready in minutes – use in any dish that calls for the deep flavour and texture of slow-cooked beef, from Beef & Ale Pie to Beef Rendang or your favourite Asian stir-fry. 

Redefine Premium Burgers, 240g, RRP £3.97 

2025 Tasty Award Winner, 2024 Great Taste Awards (Two Stars) 

These succulent patties are the perfect foundation for barbecues and burger nights. Pile high with all your favourite additions – from lettuce and tomato to bacon and burger sauce. 

Chef’s tip: Coarsely ground and designed to cut pink in the middle. For best results, cook straight from frozen, allow a golden crust to form, and finish with your signature burger toppings. 

Redefine Pulled Pork, 200g, RRP £4.47 

Experience the unmistakable flavour and texture of a pub-grub classic. Combine with your favourite sauce for mouth-watering sandwiches, quesadillas, and much more.  

Chef’s tip: High in protein and low in fat, Redefine Pulled Pork is just as at home in a nourishing protein bowl as it is in an indulgent pulled-pork bun – or as your new favourite addition to taco night. 

Redefine Beef Mince, 250g, RRP £3.97 

The perfect foundation for family favourites like spaghetti Bolognese, meatballs, and lasagne, Redefine Beef Mince is a versatile and delicious freezer staple. 

Chef’s tip: Shape into balls and smash into a hot pan for the ultimate plant-based smash burgers. 

Redefine Shawarma, 200g, RRP £3.97 

This rich, authentic New-Meat™ Shawarma captures the essence of Mediterranean with a juicy slow-cooked texture – ideal for prepping lunchtime wraps and bowls.  

Chef’s tip: Pile onto a platter with couscous for a Middle Eastern feast or wrap in flatbread and foil for an on-the-go lunch. Simply fry in a pan or roast in the oven for a quick and easy meal solution. 

Redefine Bratwurst 2x 100g £4.00.

A plump, delicious and juicy sausage, following the tradition of classic pork flavored delicacies. Perfect for grilling or frying in a pan, this hearty, juicy, plant-based sausage is sure to satisfy even carnivores.

Chef's tip: Redefine Bratwurst allows meat lovers, vegetarians and vegans to enjoy a great meat-eating experience without compromising on taste. 

Redefine Meat Ltd. products are plant-based, made with non-GMO ingredients and do not contain any animal-based ingredients or by-products.

Available from Ocado https://www.ocado.com

You can learn more here https://www.redefinemeat.com

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Tom Parker Creamery CEO Rob Yates Comments on the Government's Milkshake Tax

Tom Parker Creamery CEO Rob Yates comments to That's Food and Drink on the Government's Milkshake Tax:

“The Government's milkshake tax is a wake-up call for Big Food. 

"While they will scramble to dodge the tax by pumping products full of artificial sweeteners, we've spent years doing the opposite, championing genuinely natural ingredients that prioritise health.

“The biggest issue right now is lack of clarity. Without firm guidelines, we'll see the same playbook we saw with the soft drink levy: reformulation with synthetic sweeteners simply to meet thresholds, not improve health outcomes. That isn't progress: it's a loophole.”

“Consumers deserve better than ultra-processed shortcuts. A touch of natural sugar is not the villain here.  What worries us far more are artificial replacements that many families simply don't want in their food.

“Milk is already nutritious: protein, calcium, vitamins - we've known this forever. Many milkshakes get part of their sweetness naturally from lactose, so the proposed lactose allowance is a sensible recognition of that.

“But we need clearer guidance, fast. Without it, the big players will reshape the dairy aisle based on spreadsheets, not public health.

“At Tom Parker, we've always taken a different approach. Our flavours come from real British free-range whole milk and carefully sourced natural ingredients - fruit purées, cacao, botanicals - and minimal added sugar. No synthetic sweeteners. No artificial shortcuts.

“As an independent dairy, we've invested in natural recipe development for years.  Not because we were forced to, but because we believe families should have access to food that's both delicious and genuinely better made. That supports public health, British farming, and a more honest food industry.

“We'll continue to prioritise transparency, responsible innovation and products people can genuinely trust. Natural isn't a buzzword for us - it's been our business model from day one.”

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From a Royal Commission to Grand Designs: Kenton Jones Showcases Welsh Timber Craft in Luxury Bespoke Kitchens and Modular Homes

Kenton Jones, the family-run maker of handcrafted kitchens and timber interiors, is entering a new chapter as its work in both bespoke joinery and modular homes gains national attention.

Founded in 1977, the company designs and builds every kitchen, pantry, utility room and fitted furniture piece in its Welshpool workshop. It serves homes across Mid Wales, Shropshire and Cheshire from its Welshpool and Shrewsbury showrooms. 

The focus has remained constant for almost five decades: made to measure design, carefully selected timber and traditional joinery all carried out by an in-house team.

“Long before sustainability became a buzzword, we were drying our own timber and buying from local forests because it felt like the right way to work,” Executive Director Kenton Jones told That's Food and Drink. “That mindset has quietly shaped everything we do.”

Welsh timber homes on screen

The combined work of Kenton Jones and its modular homes arm, Unnos Systems, has recently reached national television audiences.

In the most recent series of Channel 4’s Grand Designs, a modular family home in Southwater, West Sussex, designed and built in the Welshpool factory, was highlighted for being delivered on time, on budget and to a high standard of quality.

Presenter Kevin McCloud described the Southwater modular home as “the first project to deliver all three, on time, on budget, and with high quality.” He also commented: “It’s all about containing costs, having it prefabricated in a factory in Wales, brought in on lorries, costing exactly what you thought it would. That is the future of Grand Designs. It’s the future of self-build.”

Another Kenton Jones/Unnos Systems project was featured in Channel 5’s Build Your Dream Home in the Country, in the episode “Island Home”, which followed their timber house manufactured in Wales and transported to the Outer Hebrides for assembly in a remote coastal landscape.

From kitchens to complete modular homes

Alongside its kitchens and interiors, Kenton Jones has grown Unnos Systems to deliver complete modular homes using the same workshop, the same craftspeople and the same supply of homegrown timber.

Modules are designed digitally, built and finished under factory conditions in Mid Wales, then delivered to sites Worldwide. The aim is to combine the precision and calm of a joinery workshop with the demands of architecture grade buildings, so that the interiors feel as considered as the structure that surrounds them.

“Modular homes felt more like a return to our roots than a new venture,” says Kenton. “We have always combined design, structure and joinery. The difference now is the scale of the projects and the tools we have available”

A royal commission that helped shape the business

Earlier in its history, the company was commissioned to design and install a bespoke kitchen at Highgrove House for the then Prince of Wales, now King Charles III. 

Crafted from locally sourced oak and designed around the character of the house, the project reinforced the company’s belief in provenance, proportion and quiet, enduring detail.

That commission helped shape what is now known as the Highgrove collection, a family of kitchens that celebrates natural timber, simple lines and British craftsmanship rather than short-lived trends.

Kitchens and homes for discerning homeowners

Today, Kenton Jones works with discerning homeowners, architects, interior designers and self-build clients who want a single workshop to handle both interiors and, through Unnos Systems, the fabric of the building itself.

Within the main business, the Artisan, Bauhaus, Hygge and Highgrove kitchen collections offer different design languages, from classic in-frame Shaker to contemporary handleless schemes and Scandi-inspired simplicity. 

Each project begins with a detailed design consultation and is then built and installed by the company’s own teams so that cabinetry, flooring and furniture sit comfortably within the architecture of the home.

For professional clients like architects, developers, main contractors, public-estate teams, project management and cost consultancies and engineering practices, Unnos Systems provides fully finished timber modules with joinery-grade interiors and a short on-site programme, well suited to sensitive landscapes, tight access or exposed locations.

“Most of our clients are making once-in-a-generation decisions about their home,” pointed out Kenton. “Our job is to steady that process, ask the right questions and make sure every decision still feels sound twenty years from now."

Kenton Jones he company is led by Executive Director Kenton Jones, the second generation of the founding family, and is known for its focus on timber, craftsmanship and long term design.

Website: https://kentonjones.com

Beyond the Bottle: Compass Box in Talks to Take First Ever Art Exhibition on Tour

Compass Box's Chief Marketing Officer Racheal Vaughan Jones attended the opening of the exhibition on the 3rd December and told That's Food and Drink: “Compass Box has always been about pushing boundaries, not just of flavour but of art and design, approaching whiskymaking as a creative pursuit that is about more than just the liquid in the bottle. 

"The response to this has been so fantastic there's potentially an opportunity for us to take Imaginarium on tour. Our exhibition here in Miami has been a way of bringing partners together old and new, and has ignited our creativity even further. Here's to the next twenty five years and many, many more exciting collaborations.”

Housed within the halls of The Wolfsonian–FIU, Imaginarium is less an exhibit than an invitation to step inside a living mythology. Here, the labels that once sat neatly on shelves erupt into their own worlds; whispered backstories become tactile cinematic environments; and the long-running creative alchemy between CompassBox and legendary design studio Stranger & Stranger finally takes physical form.

For two decades, these two renegade forces have shaped some of the most unforgettable bottles in modern whisky, blending surrealism, craftsmanship, and a wink of mischief into designs that collectors chase and critics dissect. Now, the partnership gets its most ambitious canvas yet.

Inside Imaginarium, the whiskies come to life. The Entertainer becomes a flamboyant theater of curiosity. Rogues' Banquet sprawls into an opulent feast of color and narrative. Phenomenology materializes as a philosophical riddle made visible. And the hedonistic universe behind the Hedonism series unfurls like a dream.

The effect is something between a mind palace and a feverish cabinet of curiosities - an ode to the imagination that has defined Compass Box since its founding.

“We invented the word whiskymaker because blending alone couldn't explain what we were doing,” says Angela D'Orazio, the brand's new Creative Director of Whiskymaking. “Stranger & Stranger helped us build entire worlds. Now, for the first time, we're opening the doors and letting people walk directly into them.”

Ivan Wilson-Bell, Group CEO and Managing Director at Stranger & Stranger, reflects on the collaboration as a creative saga still unfolding. “Each label we craft with Compass Box is its own universe. This exhibition is the first time all those universes collide. It feels like a celebration of everything we've imagined together.”

Compass Box is also releasing a one-off blend -  Confluence, the very first whisky created by D'Orazio in her new role. Described as a Scotch meeting Swedish whisky in a symbolic fusion of D'Orazio's heritage - bottled with artwork by acclaimed landscape artist Mary West. It will anchor a Bonhams auction running from now until the 10 December, offering eight rare lots in total, with proceeds supporting The Wolfsonian–FIU. 

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Caring celebrities have joined together to urge Brits to make a new year’s resolution for the sake of the animals, the planet and our own health

Over one in ten adults in the UK (12%) are expected to take part in Veganuary, the global non-profit campaign that challenges people to try a vegan diet for the month of January.  

Not only would taking part help protect animals and nature but it could also help save money in January after Christmas and New Year festivities.

 The supportive stars include TV presenter Kirsty Gallacher, who is a passionate animal advocate told That's Food and Drink: “I’m delighted to be joining the millions taking part in Veganuary’s 31-day challenge.

 “Not only does it help animals but it will help the planet too. Making big changes can feel daunting doing it alone but that’s why taking part as a community feels really supportive.” 

This year’s supporters include Oscar-winning actor Olivia Colman, chefs Ainsley Harriott, Levi Roots and Kwoklyn Wan, and actor Elaine Hendrix, each contributing a favourite plant-based dish to Veganuary’s free 2026 Celebrity Cookbook, available exclusively to everyone who registers via the website. 

Participants will also receive Veganuary’s brand new Plant Protein Cookbook – a collection of protein-packed recipes from athletes, nutritionists and fitness professionals to help them explore plant-powered meals. 

Stars are joining the movement as official Ambassadors this year, including writer and disability advocate Samantha Renke, Coronation Street actor Victoria Ekanoye and bestselling novelist Jane Fallon, who all share personal motivations for supporting Veganuary.  

Samantha Renke says, "Going vegan is about living in line with my values of kindness, compassion and inclusivity. I’ve often felt throughout my life as a Disabled woman overlooked, vulnerable and objectified...My Disability activism and my animal activism go hand in hand. 

"However, unlike animals, I have a voice and I’ll use my voice to advocate and protect them to the best of my ability.  Veganuary is a fantastic way for anyone to try that for themselves, without pressure or perfection.”    

An exclusive poll conducted by YouGov for Veganuary learned over one in ten UK adults (12%) are saying they’re likely to take part this coming Januar, with more interest building. 

The data also shows plant-based eating is part of everyday life for many people, regardless of whether they identify as vegan, or not.

Nearly one-third (32%) of UK adults say they prefer whole-food options like beans, lentils, tofu and tempeh, while nearly one-quarter (23%) enjoy both whole foods and plant-based meat alternatives equally. 

More than a third (37%) say they’re likely to buy plant-based products like dairy-free cheese or meat alternatives this January. These findings highlight that the appetite for plant-based choices remains strong. 

New Year, Same You – Veganuary launches its 2026 campaign 

As the much-loved campaign enters its twelfth year, Veganuary is flipping the usual New Year’s narrative on its head. Instead of pushing people to become someone ‘better’, Veganuary reminds people that taking part doesn’t require changing who they are, just making a few simple swaps that naturally fit into everyday life.  

The ‘New Year, Same You’ campaign brings this message to life through upbeat, feel-good PSAs that spotlight the many different motivations for eating more plant-based food. Whether someone is a foodie, fitness enthusiast, animal advocate or nature lover, Veganuary welcomes everyone to take part in their own way. 

The PSAs include: 

Same kindness. Now to all kinds.    

Same gains. Now plant-powered.   

Same trail. Smaller footprint.  

Over 25 million people worldwide took part in 2025, with new campaigns launching in Iceland and Ireland for the first time this year. 

Supporting this wider global reach, the Veganuary pledge is now available in Hindi, making the 31-day challenge accessible to millions more people all over the world. 

The graphics can be viewed and downloaded here. 

Veganuary’s CEO, Wendy Matthews, says: “Veganuary has never been about being perfect and you don’t need to reinvent yourself to take part. Most people already love animals, care about their health and are thinking about how to live more lightly on the planet. This January, we’re here to help you make small shifts that reflect what you already care about most. It’s less about changing and more about returning to who you already are.” 

Veganuary is free to join, and people can take part at veganuary.com to receive their Celebrity eCookbook, Plant Protein eCookbook, the Official Veganuary Starter Kit and 31 daily emails packed with nutritional info, delicious recipes, meal plans and helpful advice. 

Since Veganuary launched its first pledge in January 2014, millions of people – coming from almost every country in the world – have taken part. It has truly become a global phenomenon. 

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Creatine: Why We Should Take It – and the Everyday Foods That Contain It

Discover why creatine is beneficial for strength, brain health and healthy ageing, how to take it safely, and which everyday foods naturally contain it. Perfect guide for boosting wellbeing.

Creatine has become one of the most widely discussed supplements in the world of fitness, health, and general wellbeing. 

While it’s often associated with bodybuilders or competitive athletes, creatine is actually something most of us use every day without realising it. 

Our bodies make it naturally, we get it through ordinary foods, and supplementing with it can offer benefits far beyond simply helping with a gym session.

Below, we explore why creatine matters, how to take it safely, and which foods naturally contain it.

What Is Creatine?

Creatine is a compound made from three amino acids, arginine, glycine, and methionine. It helps your muscles and brain produce energy quickly, especially during moments of high demand such as lifting something heavy, sprinting for the bus, or concentrating intensely on a complex task.

The body stores creatine in the muscles as phosphocreatine, which is used to regenerate ATP – our main energy source. This is why creatine is so popular for strength and performance, but it has much wider benefits too.

Why Consider Taking Creatine?

1. Improved Strength and Muscle Performance

Creatine can increase your ability to produce short bursts of power. Studies show it helps improve strength, speed and endurance during high-intensity exercise. This is why it’s loved by athletes, but even everyday gym-goers often notice the difference.

2. Supports Brain Health

Emerging research suggests creatine may help support cognitive performance, particularly during sleep deprivation or stressful mental tasks. The brain also relies heavily on ATP, so having more available energy can make a noticeable impact.

3. Helps Maintain Muscle as We Age

Creatine is increasingly recommended for older adults. It can support muscle retention, which helps maintain mobility, balance and quality of life as we get older.

4. May Aid Recovery

Some studies indicate creatine may reduce muscle soreness and inflammation after exercise, making it useful for both athletes and those who exercise lightly but regularly.

5. Safe and Well-Researched

Creatine monohydrate is one of the most-tested supplements on the planet. When used properly, it is generally considered safe for healthy adults.

How to Take Creatine Safely

Recommended Dose

Most people take 3–5g of creatine monohydrate per day.

This is enough to keep your muscles fully saturated over time without the need for a “loading phase”.

Loading Phase (Optional)

Some choose to load creatine to see quicker results:

20g per day split across 4 doses for 5–7 days,

followed by 3–5g per day thereafter.

This isn't essential, but some people find they experience the benefits faster.

When to Take It

The timing isn’t critical. You can take it:

in the morning,

with food,

after exercise,

or whenever suits your routine.

Taking creatine with a meal that contains carbohydrates or protein may help absorption.

How to Take It

Creatine monohydrate dissolves easily in:

water,

fruit juice,

a protein shake,

or yoghurt.

Choose a creatine monohydrate product, ideally with a simple ingredient list.

Who Should Avoid Creatine?

Creatine may not be suitable for people with certain pre-existing kidney conditions. Anyone with a medical condition or taking prescribed medication should speak to their GP or pharmacist before beginning supplementation.

Foods That Naturally Contain Creatine

Creatine is found mainly in animal-based foods, particularly meat and fish. Cooking can reduce the creatine content slightly, but they still provide a useful daily intake.

Here are the richest sources:

Beef

One of the best natural sources.

A typical 450g of raw beef contains roughly 1g of creatine.

Pork

Similar to beef, pork provides a steady supply of natural creatine.

Fish

Certain fish are especially rich, including:

Herring – one of the highest natural sources

Salmon

Tuna

Chicken and Turkey

These contain lower amounts than red meat, but still contribute to your daily intake.

Dairy and Eggs

These contain small amounts, but much less than meat and fish.

Plant Foods

Creatine is not naturally found in plant foods, which is why vegetarians and vegans often have lower baseline creatine levels and may benefit particularly from supplementation.

Should You Take a Creatine Supplement?

You may consider supplementation if you:

want more energy for workouts

want to build or maintain muscle

feel mentally drained or need help with focus

follow a vegetarian or vegan diet

are looking for a well-researched supplement to support healthy ageing

Most people find creatine simple, affordable, and easy to incorporate into their routine.

Final Thoughts

Creatine isn’t just for athletes, it’s a natural compound that plays a vital role in how we move, think and maintain strength. Whether you get it through food or choose to take a daily supplement, creatine can support your health in a wide range of helpful ways.

If you’re thinking of adding creatine to your routine, start with a low daily dose, drink plenty of water, and speak to a healthcare professional if you have any existing health concerns.