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The Culinary and Medicinal Uses of Cider Vinegar. Nature’s Versatile Elixir

Apple cider vinegar has long been a kitchen and medicine-cabinet staple, and with good reason. This humble amber liquid, made from fermented apple juice, has been praised for centuries for both its flavour-enhancing properties and its potential health benefits. 

Whether you’re using it in a salad dressing, a home remedy, or even as a cleaning agent, cider vinegar proves that simplicity often hides surprising versatility.

A Brief Look at Its Origins

Cider vinegar (or apple cider vinegar, ACV) is produced through a two-stage fermentation process. First, natural sugars in apples are turned into alcohol through yeast fermentation, and then Acetobacter bacteria convert that alcohol into acetic acid, the key component that gives vinegar its sharp taste and potential health-promoting properties.

Culinary Uses: A Tangy Boost for Every Kitchen

1. Dressings and Marinades

Cider vinegar adds a gentle fruitiness to vinaigrettes, balancing olive oil and herbs beautifully. It also tenderises meat and brings brightness to marinades for chicken, pork, or vegetables. Combine it with honey, mustard, and garlic for a classic and simple dressing.

2. Pickling and Preserving

For home preservers, cider vinegar offers a softer acidity than distilled white vinegar, making it perfect for pickled onions, gherkins, beetroot, and chutneys. Its subtle apple undertone enhances rather than overpowers the preserved ingredients.

3. Baking and Cooking

When paired with bicarbonate of soda, cider vinegar acts as a natural leavening agent in vegan baking, replacing eggs. It can also be added to soups or sauces to sharpen the flavour profile, a splash at the end of cooking can lift a stew or brighten a lentil dish.

4. Refreshing Drinks

A teaspoon of cider vinegar stirred into a glass of warm water with a little honey and lemon creates an invigorating tonic. In recent years, “shrub” drinks and vinegar-based mocktails have brought this old-fashioned idea back into vogue, offering a tangy alternative to sugary soft drinks.

Medicinal and Health Uses: Fact, Tradition, and Modern Interest

While cider vinegar has been used for centuries in traditional medicine, modern science is still catching up with some of the claims. Nonetheless, research and anecdotal evidence suggest several potential benefits.

1. Supporting Digestion

A teaspoon of diluted cider vinegar before meals is said to aid digestion and stimulate stomach acid production. It may also help reduce bloating in some individuals. Always dilute it, as the acidity can damage tooth enamel if taken neat.

2. Balancing Blood Sugar

Several small studies have suggested that cider vinegar may help improve insulin sensitivity and lower blood sugar levels after meals, especially when taken with a carbohydrate-rich dish. This makes it of interest to people managing type 2 diabetes or prediabetes, though it should never replace prescribed treatment.

3. Weight Management

Some research indicates that cider vinegar may increase feelings of fullness, helping people consume fewer calories throughout the day. Combined with a balanced diet, it may support gentle, sustainable weight control.

4. Antibacterial Properties

Thanks to its acetic acid content, cider vinegar has natural antibacterial qualities. It can be used as a mild disinfectant, mouthwash (when heavily diluted), or even as a soothing rinse for itchy scalp and minor skin irritations.

5. Sore Throat and Cold Relief

A traditional home remedy mixes warm water, cider vinegar, and honey for gargling at the first sign of a sore throat. The combination is thought to help soothe irritation and reduce bacterial growth.

How to Use It Safely

While cider vinegar is generally safe, a few precautions are worth noting:

Always dilute it before drinking, a teaspoon or two in a glass of water is plenty.

Avoid overuse, as excessive acidity can harm tooth enamel and irritate the stomach.

Check for interactions if you’re on medication, particularly diuretics or insulin.

Choosing the Right Cider Vinegar

For the greatest benefit, choose raw, unfiltered cider vinegar with “the mother” the cloudy strands of beneficial bacteria and enzymes visible in the bottle. These varieties, often sold in health food shops or British farm shops, retain the most nutrients and natural goodness.

In Summary

From salad dressings and pickles to natural health tonics, cider vinegar bridges the gap between food and medicine. It’s inexpensive, easily available, and deeply rooted in culinary and folk traditions. 

Whether you’re using it to add zing to your cooking or to give your digestion a gentle nudge, cider vinegar deserves its place as one of the most useful ingredients in your cupboard.

How to Boost Your Vitamin D Levels During the Dark British Winter

As the clocks go back and the days grow shorter, those of us living in the British Isles face more than just frosty mornings and early sunsets, we also face a natural dip in our vitamin D levels. 

Known as the “sunshine vitamin,” vitamin D is vital for maintaining healthy bones, supporting the immune system, and keeping our mood in balance.

But with less sunlight reaching our skin during the winter months, it’s all too easy to fall short.

So, how can we keep our levels topped up when the British winter is at its gloomiest? Here are some simple, practical ways to make sure you’re getting enough vitamin D, no matter how grey the sky looks.

1. Make the Most of Natural Daylight

Even in the depths of winter, getting outside during daylight hours can help your body produce vitamin D. Aim for a daily walk around midday when the sun is at its highest, even if it’s cloudy. The UV rays that trigger vitamin D production can still reach you through overcast skies.

A brisk 15–30 minute walk with your face and hands exposed (without suncream for that short period) can make a real difference, and the fresh air does wonders for your mental health, too.

2. Add Vitamin D-Rich Foods to Your Diet

While food alone may not provide all the vitamin D you need, it can still help to boost your intake. Try including more of the following foods in your winter meals:

Oily fish such as salmon, sardines, and mackerel

Egg yolks

Red meat and liver

Fortified foods, including breakfast cereals, plant-based milks, and some dairy products

A comforting fish pie, scrambled eggs for brunch, or a warming beef stew are all hearty ways to support your vitamin D intake through food.

3. Consider a Daily Supplement

In the UK, the NHS recommends that everyone should consider taking a daily vitamin D supplement from October to March, when sunlight levels aren’t strong enough to produce adequate amounts naturally.

Adults and children over one year are advised to take 10 micrograms (400 IU) per day. Supplements are inexpensive and widely available from pharmacies, supermarkets, and online — and many are suitable for vegans and vegetarians.

If you have darker skin or cover most of your body for cultural or religious reasons, you may need to take a supplement year-round. Always check with your doctor or pharmacist if you’re unsure which dosage is right for you.

4. Try Fortified Alternatives

If you’re vegan or lactose-intolerant, look for foods fortified with vitamin D2 or D3 (often derived from lichen rather than animal sources). Many oat, soy, and almond milks now come fortified — a simple switch that can make a big difference.

You can also find fortified spreads, breakfast cereals, and orange juice in most UK supermarkets. Check the labels to ensure you’re choosing products that specify vitamin D fortification.

5. Be Aware of the Signs of Low Vitamin D

Common symptoms of deficiency include:

Persistent tiredness or fatigue

Muscle weakness

Low mood or depression (SAD)

Frequent colds or infections

Bone or joint pain

If you recognise these signs, it may be worth asking your GP for a simple blood test to check your levels.

6. Don’t Overdo It

While supplements are useful, taking too much vitamin D can cause harm, leading to high calcium levels in the blood, nausea, or kidney problems. Stick to the recommended dose unless advised otherwise by a healthcare professional.

A Winter Wellness Reminder

Living in a northern country like the UK means we can’t always rely on the sun to meet our vitamin D needs, but with a little planning, it’s easy to stay healthy all year round. Eat well, get outside when you can, and consider a supplement during the darker months.

A little “sunshine vitamin” goes a long way to keeping your bones strong, your immunity resilient, and your mood bright, even when the weather isn’t.

How Christians Can Celebrate All Souls’ Day. Remembering Loved Ones with Faith, Food and Fellowship

All Souls’ Day, observed on 1st November, is a deeply meaningful day in the Christian calendar. 

It follows All Saints’ Day and offers a moment to honour and pray for all the faithful departed, those who have “passed over” but remain alive in our hearts and in God’s eternal care.

While the day is rooted in reflection and prayer, many Christians also choose to make it a celebration of life — a time to share memories, light candles, and gather with family and friends over food. Here’s how you can celebrate All Souls’ Day in a way that’s both reverent and joyful.

Begin with Prayer and Reflection

Start the day by attending Mass or a remembrance service if your church holds one. Alternatively, you might visit a chapel, light candles, or spend quiet time in prayer at home.

You can also:

Set up a small prayer table or “altar of remembrance” with photographs, flowers, and candles.

Read a favourite Psalm or scripture, such as John 14:1–3 or Romans 8:38–39, which remind us of eternal life and God’s love.

Invite family members to share memories or blessings they associate with loved ones who have passed.

Create a Table of Memories

Many Christian families mark All Souls’ Day with a meal that celebrates the lives of those they’ve lost. Set a beautiful table and include a candle for each person you wish to remember.

You might even leave a small empty chair at the table, symbolising the presence of those who have gone before us.

Traditional and Symbolic Foods

Across the Christian world, food plays an important part in honouring the departed. Here are some ideas for an All Souls’ Day gathering:

1. Soul Cakes

These small, round spiced cakes were traditionally baked in England as offerings for the souls of the dead. Each cake given was accompanied by a prayer. Try making yours with nutmeg, cinnamon, and currants — and serve them warm with tea or mulled apple juice.

2. Pan de Muerto (Bread of the Dead)

Borrowed from Mexican Christian tradition, this sweet, orange-scented bread topped with dough “bones” symbolises life and resurrection. It’s a lovely centrepiece for an All Souls’ Day table.

3. Comfort Foods that Evoke Memories

Serve dishes that were favourites of your loved ones, whether it’s shepherd’s pie, roast chicken, or a simple trifle. Sharing their favourite foods keeps their spirit and stories alive.

4. Symbolic Treats

Include round foods like bread rolls or dumplings, which symbolise the circle of life. Or bake cross-shaped biscuits as a nod to faith and eternity.

5. Warm Drinks for Fellowship

Hot chocolate, spiced cider, or mulled wine make comforting drinks for guests gathering after evening prayers or a church service.

Acts of Kindness and Remembrance

To truly embody Christian love, consider marking All Souls’ Day with a gesture of charity:

Donate food to a local shelter in memory of someone dear.

Visit a nursing home or cemetery to pray for those who may have no one left to remember them.

Write letters or journal entries about your loved ones and keep them in a “Book of Remembrance” for future generations.

Celebrate with Hope

All Souls’ Day is not a day of sadness but of peace and promise. As Christians, we believe that death is not the end but the beginning of eternal life. Coming together to celebrate, remember, and share stories allows faith to turn grief into gratitude.

In summary:

Celebrate All Souls’ Day by combining prayer, reflection, and shared fellowship. Set aside time to remember, cook meaningful foods, and honour the bond that never ends, the love between the living and the departed, united in Christ’s eternal light.

Gluten-Free Alternatives to Crisps and Similar Snacks

Discover the best gluten-free alternatives to crisps, from lentil and chickpea snacks to kale chips and roasted nuts. Delicious, healthy and naturally gluten-free snack ideas available in the UK.

Whether you’ve had to go gluten-free for health reasons or simply want to make your snacking habits a bit healthier, finding alternatives to traditional crisps can sometimes feel tricky.

 Fortunately, there’s now an abundance of gluten-free snacks available in UK shops, all with that same satisfying crunch we crave. 

Here are some of the best gluten-free crisp alternatives to enjoy at home, on the go, or with your favourite drink.

1. Lentil and Chickpea Crisps

Brands like Eat Real, Propercorn and Hippeas have transformed gluten-free snacking. Their lentil, chickpea and quinoa-based crisps are naturally gluten-free and available in irresistible flavours like sweet chilli, sea salt and cheese & onion. They’re also higher in protein and fibre, making them a smarter, more filling choice.

2. Rice Cakes and Corn Cakes

Light, versatile and naturally gluten-free, rice and corn cakes can be topped with almost anything, hummus, avocado, or even peanut butter for a sweet-savory twist. Kallo and Snack a Jacks offer clearly labelled gluten-free options in most UK supermarkets.

3. Vegetable Crisps

Made from parsnips, beetroot, carrots or sweet potatoes, vegetable crisps are a colourful and delicious alternative to standard crisps. 

Just check the ingredients for gluten-containing seasonings. Tyrrells, Kettle Chips and many supermarket own brands now have gluten-free versions.

4. Popcorn

Popcorn is a naturally gluten-free snack, but some flavoured types can contain gluten, so it’s always worth checking. Go for plain, lightly salted or sweet versions, or season your own at home with paprika, herbs or a sprinkle of Parmesan for a savoury twist.

5. Roasted Nuts and Seeds

Roasted nuts and seeds make brilliant gluten-free snacks that deliver both crunch and flavour. Roast almonds, cashews or pumpkin seeds with olive oil, salt and herbs, or try shop-bought options from Graze or Whitworths for convenience.

6. Homemade Kale Chips

Kale chips are one of the best healthy gluten-free snacks you can make yourself. Tear kale leaves into bite-sized pieces, toss with olive oil and salt, and bake at 180°C for 10–15 minutes until crispy. You can add chilli flakes, garlic powder or nutritional yeast for extra punch.

7. Seaweed Snacks

Crispy roasted seaweed sheets are a popular snack across Asia and are now widely available in UK supermarkets. They’re naturally gluten-free and offer a salty, umami flavour that’s surprisingly moreish. Itsu and Yutaka make great versions.

8. Baked Chickpeas and Broad Beans

For a protein-packed bite, try roasted chickpeas or broad beans. You can make them at home or pick up ready-to-eat packs from Brave, The Happy Snack Company or Lovingly Made. They come in tempting flavours such as BBQ, salt & vinegar, and sweet chilli.

9. Gluten-Free Crackers and Popped Snacks

From oatcakes to seed thins, the gluten-free cracker aisle has never been better stocked. Look out for Nairn’s Gluten-Free Oatcakes, Ryvita Gluten-Free or Schär’s Crispbreads. These pair beautifully with cheese, dips or even a few slices of cured ham.

Nowadays, going gluten-free no longer means missing out on your favourite snacks. With a huge range of delicious, gluten-free crisp alternatives, from baked pulses to seaweed crisps, it’s never been easier to satisfy your cravings while staying gluten-free, or making sure Christmas party guests don't feel left out.

Next time you’re stocking up for a film night, picnic or a Chrstmas party, pop a few of these into your basket. 

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The Beefy Boys Fire Up the Grill for Low and Slow BBQ Nights

Award-winning burger legends The Beefy Boys are turning up the heat in Hereford once again, firing up the smokers for weekly BBQ Nights following a string of sold-out summer sessions.

Hosted by renowned Pit Master Ashley Tunley of Big Smoke BBQ, these nights celebrate the deep and smoky flavours of authentic Texas-style barbecue, cooked low and slow over 100% Herefordshire wood for the ultimate in flavour hits.

Taking place exclusively on Friday and Saturday evenings, guests can enjoy an indulgent BBQ feast for £45 per person featuring 1lb of carefully sourced meats, all smoked to absolute perfection.

Guests can expect an epic line up of meaty BBQ favourites, including melt-in-your-mouth smoked Beef Brisket, tender Pork Belly, Hot Honey Burnt Ends, Maple-Brined Turkey, Hereford Hotlink Sausages, and Low & Slow cooked Beef Cheeks.

But it doesn't end there, as a selection of drool-worthy homemade sides are also available, including Mac 'n' Cheese, Brisket Pit Beans, Mustard Maple Slaw, Pickles, and Brioche Bread, plus a complimentary glass of Peach Iced Tea for each guest.

To take things up a notch, guests can pair their BBQ feast with a range of signature and seasonal cocktails, including a Key Lime Pie Martini, Winter Iced Tea, and Winter Spritz.

Those going alcohol-free can enjoy mocktails such as the Mary Berry or The Beefy Maid. While dessert lovers can indulge in one of The Beefy Boys' many hardshakes [alcoholic milkshakes], available in Tiramisu and Espresso Martini flavours.

Co-founder Anthony 'Murf' Murphy told That's Food and Drink: “The Beefy Boys' story was never just about burgers; it all started with backyard BBQs.

"After travelling across the States and tasting real Southern BBQ in places like Texas and Louisiana, we want to bring that same authenticity home to Hereford. This is BBQ done properly, smoked low and slow, over wood, with zero shortcuts.”

Due to the nature of their slow-cooked process, spaces are limited, and pre-booking is absolutely  essential.

Until earlier this year, The Beefy Boys' BBQ Nights had been a special invite-only experience and sold out every time. 

But now The Beefy Boys are opening up the fire pit to all, but with limited seats and meat smoked fresh for each night, the BBQ Nights are set to be one of the hottest tickets in town.

Bookings for The Beefy Boys' BBQ Nights on Friday and Saturday evenings are now open. Don't miss your chance to get a seat at the hottest BBQ in town.

https://thebeefyboys.com/the-beefy-bbq.

Pit Kitchen Unveils the Cotswolds' Ultimate Winter Dining Experience With New Menu and All-Weather Marquee

Cosy log fires and rotisserie-style chicken and pork belly, against the backdrop of the Cotswold Hills. Sounds perfect, yes? 

This winter, Pit Kitchen is turning up the heat at Todenham Farm, near Moreton-in-Marsh, with a brand-new all-weather dining space and a comforting rotisserie-style menu for the colder months. 

Set under the shadow of their iconic barn, the 80-cover space will bring all the warmth and charm of Pit Kitchen's s open-fire cooking to a cosy indoor setting. 

The permanent, all-weather structure stays true to Pit's organic aesthetic, with rustic wooden dining tables, a 45ft hessian runner, greenery, and hops draped from the ceiling. 

Roaring log fires and festoon lighting complete the look, and will create a welcoming space that's perfectly protected from the elements.

The new winter menu introduces rotisserie-style cooking, with hearty, flavour-packed dishes perfect for the colder season. 

Highlights include quarter and half rotisserie chicken, slow-cooked pork belly, and generous sides of homemade chips, sourdough flatbreads, and short-grain herby rice. Each dish comes with a choice of spiced, herby, or creamy sauces, bringing a little fire to every plate.

For dessert, guests will be able to indulge in mille-feuille, rich dark chocolate mousse, and a sharing selection of homemade doughnuts, from sticky toffee and treacle to blood orange and pistachio.

Pit Kitchen's menus are built around consciously sourced, seasonal ingredients from local suppliers, including meat from Todenham Manor Farm and fresh produce from Drinkwater Farm.

Known for its bold, open-fire cooking, globally-inspired small plates, and a relaxed communal atmosphere, Pit Kitchen has been delighting food-lovers in the Cotswolds since 2019.

George Uren leads the kitchen with more than a decade of experience in hospitality. After two years training at River Cottage Farm in Dorset, where he developed a deep respect for agriculture, seasonality, and wild food, George went on to work in restaurants of all styles, from Michelin fine dining to casual dining, both in the UK and Australia, as well as food development for leading brands.

Meanwhile Adam Thomas, a natural people person and the driving force behind Pit's warm and welcoming atmosphere, ensures that culture, community, and fun are at the heart of everything they do.

“We've always wanted to create a space where people can enjoy our food whatever the weather,” George told That's Food and Drink. 

“This new marquee will let us do just that, and will create a warm and relaxed atmosphere where visitors can settle in for a comforting meal surrounded by great people, good drinks, music, and the smell of fire.”

“Pit Kitchen has always been about bringing people together,” added Adam. “This new space means we can do that all year round. We can't wait to see it come to life over winter, especially as we head into Christmas.”

Pit Kitchen's new covered dining space is the perfect spot for cosy Cotswold evenings, festive gatherings, and lazy weekend lunches. The winter concept opens on 6th November running Thursday – Sunday throughout the winter season. 

Bookings are now via Pit Kitchen's new online system at [https://book.easytable.com/book/?id=44c5b&lang=auto]. Walk-ins are welcome on a first-come, first-served basis, though advance booking is highly recommended to guarantee food service.

Visit https://www.pitkitchen.co.uk to find out more.

Richmond-Based Business Warns Epr Scheme Creating 'Unfair Market' as Glass Sales Plunge £400,000

One Water sells spring water in a variety of formats to supermarkets, wholesale and catering and the travel sector, and is the official water partner of Brentford FC. 

With each product sold, a donation is made to The One Foundation to fund clean water projects around the world. 

Their glass range was widely used in hospitality venues in the UK, however the new regulations have given One Water no option but to increase glass product prices and this has meant customers have been dropping in their droves.

One Water's founder Duncan Goose believes the EPR bill was broadly in line with expectations after months of preparation, but criticised the surprise addition of a 4% impairment charge to cover debts from non-compliant businesses, as well as an additional scheme administration fee, despite having already paid to register with the Environment Agency.

The firm said the financial impact of EPR has forced a review of operating costs. While it has ruled out cutting support to its charity partner, The One Foundation, it must now consider reducing its use of glass packaging and recovering some costs through customer price increases. 

Thus far, the firm has been hit by £400,000 in lost sales, mostly through hotels, bars and restaurants.

Duncan Goose told That's Food and Drink: “We have had to review our operating costs, and we're adamant that we won't cut support to our charity partner, The One Foundation. 

"We will have to rethink what we do with our glass packaging going forward, and monitor our price increase, we've already had to increase the costs. Larger companies may be better equipped to absorb these costs, but we're competing against brands that have not yet registered or submitted data, creating a highly distorted and unfair market. We need better levels of enforcement, beyond a reporting hotline and an impairment charge, there is not much more being done to ensure that we have a level playing field here.”

Under previous rules, customers covered 48% of waste management fees.

Duncan Goose wants the UK to rethink how it looks at Deposit Return Schemes (DRS) once more. 

“Including glass within DRS would remove a major distortion. Drinks containers included within the future DRS scheme are exempt from EPR, which incentivises a switch from glass to plastic on cost grounds - undermining sustainability goals. 

"EPR in its current form places a disproportionate burden on responsible, compliant businesses, while allowing non-compliance to distort the market. 

"Effective enforcement and a more coherent national strategy could ensure the scheme achieves its intended environmental goals without penalising those who are playing by the rules.”

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Five Reasons to Fall for Pumpkins

Halloween brings plenty of fun carving the traditional pumpkin but we often neglect to make the most of this versatile fruit which has a host of health benefits, alongside warding off the evil spirits of its folklore roots!

Here at That's Food and Drink we are always mindful that far too many pumpkins are wasted at Halloween and we are always working to help stop this from occurring.

Today, for example, my wife got out one of her cookery books and prepared an absolutely delicious pumpkin and apple soup. 

Leading nutritionist Sarah Osborne, of So Nutrition, told That's Food and Drink: “Pumpkins are full of fibre and contain beta-carotene and vitamin C, making them brilliant for your gut, skin and immune system. For families and friends coming together at Halloween, this is a great opportunity to celebrate seasonal foods and enjoy the colours, smells and textures of autumn.”

So what’s so special about the pumpkin?

Firstly, pumpkin flesh is rich in fibre to support digestion and gut health.

Pumpkins are also packed with vital antioxidants that help reduce stress and support long-term health. Beta-carotene, one of those antioxidants, converts to vitamin A for immune support and eye health.

The fibre and high water content in pumpkins support appetite regulation and steady energy levels by stabilising blood sugar.

Potassium and other compounds in the pumpkin also contribute to heart and circulation health, promoting healthy blood pressure.

Finally, pumpkin seeds are high in magnesium, iron and zinc, which are all great for energy and brain health.

“There are plenty simple recipes to use up the pumpkin flesh carved out of your Halloween lantern and make the most of this nutrient-dense food,” explains Sarah Osborne. “You can roast it, mash it, blend it into soups, bake it into breads or muffins, stir it into curries, or even add it to smoothies.”

So Nutrition's pumpkin and banana bread 

This light, sweet-tasting loaf is easy to make and packed with nutrients. You don’t need fancy kitchen equipment, just a bowl, a wooden spoon and a cake or loaf tin.

Ingredients 

100 g butter 

200 g sugar (brown, white or coconut sugar all work) 

200 g pumpkin purée 

2 mashed bananas 

200 g plain flour 

½ tsp ginger 

½ tsp mixed spice (optional) 

¾ tsp baking powder 

2 eggs 

Method 

Preheat the oven to 180°C and line your cake or loaf tin. 

Beat the sugar and butter together until smooth. 

Add the pumpkin purée and mashed bananas and mix well. 

Add the eggs, then gently fold in the dry ingredients – don’t overmix. 

Pour into the lined tin and bake for 55 minutes to 1 hour, or until a skewer comes out clean. 

Sarah Osborne is registered with the Complementary Natural Healthcare Council (CNHC) and the British Association of Nutrition and Lifestyle Medicine (BANT). 

Sarah graduated from The College of Naturopathic Medicine with Distinction in Nutritional Therapy and has undertaken additional training with the International Coaching Federation (ICF). Sarah is also a clinic supervisor and lecturer with the College of Naturopathic Medicine (CNM). 

In 2024, Sarah was named Nutritionist of the Year. Sarah has also written a number of recipe books which you can view here https://adhdandnutrition.co.uk/pages/recipes

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World Psoriasis Day: Foods and Supplements That May Help Soothe Your Skin

Every year on World Psoriasis Day (29 October), people around the world come together to raise awareness of psoriasis, a long-term autoimmune condition that causes skin cells to multiply too quickly, leading to dry, itchy, and inflamed patches. 

While there’s no known cure, many people find that lifestyle changes, including diet and targeted supplements, can help reduce flare-ups and improve overall skin health.

Understanding Psoriasis and Diet

Psoriasis is an inflammatory condition, so foods that reduce inflammation may help keep symptoms in check. 

While everyone’s triggers can differ, eating a balanced diet that supports gut health and reduces systemic inflammation is often beneficial.

Here are some of the most widely researched foods and supplements for supporting skin health if you have psoriasis.

1. Anti-inflammatory Superfoods

Focus on foods rich in antioxidants and omega-3 fatty acids, which help the body combat inflammation:

Oily fish such as salmon, mackerel, sardines, and trout

Flaxseeds and chia seeds, plant-based sources of omega-3s

Berries, leafy greens, tomatoes, and broccoli, which are high in antioxidants

Olive oil, particularly extra virgin, as a heart- and skin-friendly fat

These foods can help reduce inflammatory markers in the body, potentially lessening the frequency or severity of psoriasis flare-ups.

2. Gluten and Trigger Foods

Some people with psoriasis report improvements after reducing or eliminating gluten — the protein found in wheat, barley, and rye. Studies suggest that people with psoriasis are more likely to have gluten sensitivity, even without coeliac disease.

Other potential triggers include:

Processed foods and refined sugars

Red and processed meats

Full-fat dairy

Alcohol, particularly beer

Keeping a food diary can help identify which foods worsen your symptoms.

3. Helpful Supplements

While diet should come first, certain supplements can complement a psoriasis-friendly eating plan:

Vitamin D – Plays a vital role in immune regulation and skin cell growth. Many people in the UK are deficient, especially in winter months.

Omega-3 Fish Oil – Supports anti-inflammatory processes in the skin and joints.

Probiotics – Help balance gut bacteria, which may influence inflammatory and autoimmune responses.

Turmeric (Curcumin) – Known for its anti-inflammatory and antioxidant properties; look for supplements with black pepper extract for better absorption.

Zinc – Supports skin healing and immune function.

Always speak to a GP or dermatologist before starting new supplements, especially if you’re on medication or have other health conditions.

4. Hydration and Lifestyle Support

Drinking plenty of water helps keep the skin hydrated from within. Meanwhile, stress reduction, good sleep, and regular gentle exercise (such as walking or yoga) all play a role in keeping inflammation low.

Avoiding smoking and excessive alcohol is also key, as both are linked to worsening psoriasis symptoms.

Psoriasis-Friendly Recipes & Meal Ideas

Eating well doesn’t have to mean bland or boring. These simple dishes feature anti-inflammatory, nutrient-rich ingredients that can support skin health.

1. Turmeric Salmon with Garlic Greens

Ingredients:

2 salmon fillets

1 tsp turmeric powder

1 tbsp olive oil

2 cloves garlic, sliced

A handful of kale or spinach

Squeeze of lemon

Method:

Brush salmon with olive oil and sprinkle with turmeric, salt, and pepper. Bake or pan-fry until golden. In a separate pan, sauté garlic in olive oil, add greens, and cook until wilted. Serve together with a drizzle of lemon juice.

Why it helps: Omega-3s from salmon and curcumin from turmeric both reduce inflammation.

2. Blueberry and Chia Smoothie

Ingredients:

1 cup almond or oat milk

½ cup frozen blueberries

1 tbsp chia seeds

½ banana

1 tsp honey (optional)

Method:

Blend all ingredients until smooth. Enjoy chilled.

Why it helps: Blueberries are packed with antioxidants, while chia seeds add plant-based omega-3s.

3. Quinoa and Roasted Veg Bowl

Ingredients:

1 cup cooked quinoa

1 courgette, sliced

1 red pepper, chopped

½ red onion, chopped

1 tbsp olive oil

Handful of spinach or rocket

Method:

Toss veg with olive oil and roast at 180°C for 20 minutes. Serve over quinoa with a drizzle of olive oil and a sprinkle of herbs.

Why it helps: Gluten-free quinoa supports gut health, while colourful veg provides essential antioxidants.

World Psoriasis Day: Raising Awareness and Taking Action

World Psoriasis Day is about more than awareness, it’s a reminder that psoriasis affects over 125 million people globally, and that diet and lifestyle can make a meaningful difference. 

By understanding your triggers and supporting your body with nutrient-rich foods and targeted supplements, you can take positive steps toward better skin health and overall wellbeing.

If you’re living with psoriasis, speak with your GP or a registered dietitian about developing a diet plan that works for you. The right foods, combined with medical treatment and self-care, can help you manage symptoms and live more comfortably.

UK Support Resources

Psoriasis Association (UK): www.psoriasis-association.org.uk

NHS Psoriasis Overview: www.nhs.uk/conditions/psoriasis

National Eczema and Psoriasis Society (Scotland): www.nepsos.org.uk

How to Stage Catered Parties to Celebrate International Artist Day

International Artist Day, celebrated every year on 25th October, is the perfect opportunity to honour creativity in all its forms, from painters and photographers to musicians, sculptors, and designers. 

Whether you’re hosting a gallery event, a corporate celebration, or a private soirée, staging a catered party that reflects the spirit of art can turn an ordinary gathering into a masterpiece.

Here’s how to plan a catered event that truly celebrates the artistry of food, décor, and expression.

1. Choose a Theme That Reflects the Arts

Start by deciding what kind of art your event will celebrate. Is it fine art, live performance, fashion design, or something eclectic? Your theme will influence every detail — from table décor to menu style.

Ideas include:

Modern Masters: Clean lines, bold colours, and geometric plating.

Classic Renaissance: Candlelight, rich tones, and traditional European dishes.

Street Art Soirée: Graffiti-inspired backdrops, finger foods, and urban cocktails.

Local Talent Showcase: Invite local artists to display their work, with catering that highlights local ingredients and regional flavours.

2. Work with Caterers Who Think Creatively

International Artist Day is all about creativity, so your caterer should reflect that. Instead of a standard buffet, ask your catering team to present dishes as works of art.

Some creative catering ideas:

Palette Plates: Arrange appetisers like a painter’s palette, colourful dips, crudités, and edible flowers.

Sculptural Desserts: Think chocolate shapes, sugar art, or tiered platters that double as centrepieces.

Interactive Food Stations: Guests can “paint” their own desserts with sauces or toppings, or build their own “canapé canvas.”

3. Pair Art with Drinks

Complement your artistic menu with drinks that have visual flair. Signature cocktails can be inspired by famous artists or art movements, for example, a “Picasso Punch” full of bold colours, or a “Monet Mist” cocktail with layered pastel hues.

If you prefer a more elegant affair, offer wine and cheese pairings that reflect different regions known for both art and fine dining, France, Italy, or Spain are all perfect choices.

4. Make the Venue Part of the Art

Consider hosting your celebration in an art gallery, local studio, or creative space. The surroundings themselves will enhance the mood, and your catering setup can complement the venue’s artistic vibe.

If that’s not possible, transform your space with art-inspired décor:

Frame prints of local artists’ work.

Use easels for menu displays.

Add splashes of colour through lighting and table linens.

5. Add Live Artistic Performances

Food may feed the body, but performance art feeds the soul. Hire a live painter, musician, or sculptor to create during the event, guests love watching art come to life.

Alternatively, bring in a calligrapher or caricaturist to create personalised keepsakes for guests. This adds a beautiful experiential layer to your catered celebration.

6. Support the Arts Through Your Event

If you’re hosting the event commercially, such as for a restaurant, hotel, or gallery, consider donating a portion of ticket sales or bar proceeds to a local art charity or community arts project. It’s a wonderful way to make your celebration meaningful while supporting emerging talent.

Final Touch: The Art of Presentation

Remember, presentation is everything. On International Artist Day, your catered party isn’t just about good food, it’s about turning every bite, sound, and sight into a sensory experience. Encourage creativity, collaboration, and appreciation for those who make the world more beautiful through art.

Inspiration in every flavour, creativity on every plate. That’s how you celebrate International Artist Day.

Cow & Sow Sets New National Standard: "The Butcher's Club" Surpasses £100k in Sales, Validating Mark Warburton's Vision for Hyper-Tailored Guest Loyalty

Cow & Sow, the acclaimed independent, family-run, B-Corp certified steak restaurant, today revealed that its innovative, digital wallet-based loyalty programme, "The Butcher's Club," has generated over £100,000 in direct sales since launching just100 days ago.

The programme's success, attracting over 5,000 signed-up members, cements Founder Mark Warburton's reputation as an industry leader pioneering a new standard for data-driven, hyper-personalised hospitality across the UK.

"The Butcher's Club" is not merely a rewards scheme; it's a strategic tool for deepening customer relationships. By eliminating the friction of a separate app and integrating directly into guests' digital wallets, Cow & Sow captures rich, real-time data on diner preferences and behaviour. This data-led approach enables Cow & Sow to deliver highly individualised, hyper-tailored experiences that transcend traditional transactional loyalty.

"The future of dining loyalty is about knowing your customer so intimately you can anticipate their needs before they walk through the door. Not only are we capturing rich, granular data, we are elevating the customer journey, converting customers from 'fans' to 'loyal followers,'" Mark Warburton, Founder of Cow & Sow, told That's Food and Drink.

"Achieving over £100,000 in sales directly through The Butcher's Club in just 100 days demonstrates the commercial power of moving beyond generic points. 

"Our approach, as the data is gathered, will enable us to understand that a specific diner prefers a Malbec with their Ribeye on a Tuesday, or that another always opts for the Onion Blossom reward. This is how we craft a truly bespoke, memorable experience every single time."

Key Metrics and Personalised Engagement

The program's performance metrics underscore its effectiveness in driving both frequency and spend, cementing Cow & Sow's role as a leader in innovative customer engagement:

Sales Generation: Over £100,000 in direct sales generated by members in 100 days.

Membership Growth: Over 5,000 signed-up members across three locations.

Increased Value: Members are visiting more frequently and spending more per head, reflecting the high value they place on the customised perks.

Seamless Digital Integration: The digital wallet-based pass provides a friction-free experience, allowing Cow & Sow to focus entirely on the quality of the dining experience and personalised interactions.

Evolving Membership Tiers and Exclusive Loyalty Ecosystem

"The Butcher's Club" provides an escalating structure of rewards, each tier designed for a distinct level of engagement, ensuring every guest feels valued:

The Apprentice Butcher, Free to join. Early access to events, Free Birthday Caramel Tart, Half Price Bottle Still Wine on Mondays

The Master Butcher, £65/month. Welcome gift: Branded Hoodie and 2 wine glasses, monthly complimentary Pichanha sharing steak, Monthly bottle of Cow & Sow Malbec, Exclusive Tastings and event invitations and more. Value worth over £100 per month, plus a £80 sign-up gift.

The Connoisseur Butcher, £105/month. Coming soon. Their newest tier for unparalleled luxury and hyper-tailored benefits.

All tiers include a “Free Spin the Wheel”, where prizes can be won, ranging from a Free side dish to a Tomahawk steak, worth £150.00!

Building Strategic Relationships: The Ambassador Schemes

To further cement its position as a hospitality innovator, Cow & Sow has developed a sophisticated suite of invite-only Ambassador schemes designed to reward local stakeholders and valued partners:

Business Ambassador Scheme: This highly successful corporate loyalty program boasts over 200 member companies across two cities, offering exclusive rewards designed for local office teams. Due to high demand, the scheme currently operates a waiting list, with businesses invited to request collaboration and partnership.

VIP Ambassador Scheme: The restaurant's exclusive "Nando's Black Card" equivalent, this tier is reserved for key friends, family, and influential personal contacts, offering the highest level of complimentary perks and priority concierge.

Team Employee Scheme: A newly launched internal initiative providing a monthly bundle of perks, complimentary food, and drink products for our team to gift or enjoy, ensuring our people are our first and most valued ambassadors.

Cow & Sow is committed to leading the hospitality sector by transforming great meals into unforgettable, hyper-tailored dining experiences, solidifying its position at the forefront of innovative restaurant loyalty programs and premium steakhouse dining.

B Corp Certification: Cow & Sow is proud to be a B Corp certified business, demonstrating its 

Website: https://thecowandsow.co.uk

The Butcher's Club: https://thecowandsow.co.uk/butchersclub

Social Media:

https://www.instagram.com/thecowandsow

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

https://www.facebook.com/cowandsowbirmingham

https://www.facebook.com/cowandsowclifton

https://www.facebook.com/cowandsowqueensquare

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The Chartered Institute of Brewers and Distillers Launches its Latest Short Course: Whisk(e)y Production

The Chartered Institute of Brewers and Distillers (CIBD), the most widely recognised provider of technical education in the distilling industry, has launched a brand new self-assessed and on demand technical short course in Whisk(e)y Production.

TheWhisk(e)y Production course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses. It's aimed at distillers producing whisk(e)y in distilleries of all sizes, providing a practical understanding of all stages of the whisk(e)y production processes.

The course provides essential knowledge and best practice for whisk(e)y production at a commercial scale.

The course covers raw materials, how to understand their specifications, how they’re used to produce wort, fermentation, batch and continuous still distillation, maturation and blending. It also explains how to assess and analyse whiskies using laboratory and sensory methods.

This course has been developed in collaboration with leading distillers and spirits experts. These include:

Billy Mitchell – Consultant, Will and Spirit Limited

Ian Thorn – Master Distiller and Operations Manager, Starward Whisky Distillery

Chris Thomson – Master Distiller, Pernod Ricard

Kim Møller-Elshøj - Consultant, Whiskymaker & Co

The Whisk(e)y Production course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.

The course includes a downloadable PDF with technical information including :

A summary of the key points of the course

Details of the significance of the analyses carried out during productionKey calculations for whisk(e)y production

An overview of whisk(e)y production from raw materials through to blending

The course features text, videos, animations, quizzes, and online games to enhance learning. At the end of the course, learners receive a Certificate of Completion.

On this announcement, Ed Wray, Technical Development Manager for distilling, told That's Food and Drink: “This short course provides in-depth scientific and technical information specifically about whisk(e)y production. 

"It's written in collaboration with experts in the field and with the technical rigour and accuracy you rightfully expect from the CIBD. 

"If you want to gain an understanding of whisk(e)y production from grain to glass, or you want to optimise your whisk(e)y production processes, then this is the course for you!”

https://www.cibd.org.uk

The Potential Side Effects of Artificial and Other Sugar Substitutes

In recent years, artificial and natural sugar substitutes have become increasingly popular among those looking to cut calories, manage diabetes, or simply reduce their sugar intake. 

From tabletop sweeteners like aspartame and saccharin to newer “natural” alternatives such as stevia, erythritol, and monk fruit extract, there’s no shortage of options on supermarket shelves.

However, while these sugar substitutes may offer benefits such as fewer calories or a lower glycaemic impact, they’re not entirely without risks or potential side effects. Understanding how they affect your body can help you make more informed choices.

1. Artificial Sweeteners and Digestive Distress

Some artificial sweeteners, particularly sorbitol, mannitol, and xylitol, are sugar alcohols that can cause bloating, gas, and diarrhoea when consumed in large amounts. This is because they’re only partially absorbed in the gut, where they ferment and draw water into the intestines.

For those with irritable bowel syndrome (IBS) or sensitive digestion, even small amounts can cause discomfort. Products labelled as “sugar-free” often contain these sweeteners, so it’s worth reading ingredient lists carefully.

2. Headaches and Sensitivities

A small percentage of people report headaches, dizziness, or mood changes after consuming aspartame, a commonly used sweetener found in diet drinks and low-calorie foods. While most studies suggest aspartame is safe within approved limits, sensitivity varies from person to person. If you notice consistent symptoms after consuming artificially sweetened products, it might be worth cutting back to see if things improve.

3. Blood Sugar and Insulin Responses

Although many substitutes have little to no effect on blood sugar, some, like maltitol and sorbitol, still have a glycaemic index that is higher than zero. 

This means they can raise blood sugar slightly, which could be significant for some people managing diabetes.

Additionally, emerging research has suggested that frequent consumption of some artificial sweeteners may alter the body’s insulin response or gut microbiome, though the evidence remains mixed and under investigation.

4. Changes in Gut Health

One area of growing concern is how sweeteners affect the gut microbiota, that's the community of beneficial bacteria in the digestive system.

 Some studies suggest certain sweeteners (including sucralose and saccharin) may alter gut bacteria in ways that could impact metabolism or inflammation.

While research is still ongoing, moderation remains a sensible approach. Your gut health thrives on variety and balance, so a diet relying heavily on artificial sweeteners may not be ideal in the long term.

5. Cravings and Appetite

Although sugar substitutes are designed to help reduce calorie intake, some evidence suggests they may confuse the body’s natural hunger cues. When the brain tastes sweetness but receives no calories, it might trigger stronger cravings for sugary or high-carb foods later on.

If your goal is to cut down on sugar entirely, it may be worth using sweeteners as a stepping stone rather than a permanent replacement.

6. Potential Allergic Reactions

Though rare, some individuals experience allergic-type reactions such as rashes, itching, or swelling after consuming specific artificial sweeteners. These cases are uncommon but worth noting, especially if symptoms appear after introducing a new product into your diet. My wife, for example, cannot tolerate stevia.

7. The Bottom Line

For most people, occasional use of sugar substitutes is perfectly safe, and can even be helpful in managing conditions like diabetes or obesity. However, overreliance on them may bring unintended consequences, from digestive issues to shifts in gut health or cravings.

When choosing a sweetener, it’s best to:

Rotate between natural and artificial options rather than sticking to one type.

Read labels carefully, especially for sugar alcohols.

Listen to your body, if something causes discomfort, stop using it.

Focus on reducing overall sweetness in your diet over time.

As with most things in nutrition, moderation is key.

In summary: Sugar substitutes can be useful tools for cutting calories and controlling blood sugar, but they’re not a perfect solution. 

Staying mindful of how they affect your digestion, energy levels, and cravings can help you find the balance that works best for your health and wellbeing.

Celebrate Halloween at Tigermilk With Free Tequila and Mezcal Shots

Exclusively on Friday, 31st October, guests can toast to Halloween with a choice of El Rayo Tequila or Ojo de Dios Mezcal - a fitting tribute to Tigermilk's love of agave spirits and after-dark revelry.

Located mere minutes away from Tottenham Court Road Station, Tigermilk channels the energy and warmth of Latin America through its vibrant atmosphere, bold interiors, and dishes that balance sunshine with spice.

Highlights from the menu include fresh ceviche, cochinita pibil tacos, and a signature agave-marinated T-bone - all best enjoyed with a glass from its impressive collection of over 250 bottles of tequila and mezcal.

Raise your (shot) glass this Halloween, at Tigermilk London. To book your table, visit www.tigermilkrestaurants.com/restaurants/london.

T&C apply, please ask for details.

Animal Welfare Campaigners Call For End of Boiling Crustaceans Alive

Animal welfare campaigners are furious over the mistreatment of crabs and lobsters, calling on the Labour government make 2025 the year Britain bans boiling animals alive. 

With public concern growing, advocates say it’s time to end this cruel practice once and for all.

Led by Crustacean Compassion, activists, celebrities, and animal welfare organisations -  including Compassion in World Farming, Animal Aid, Humane World for Animals and the Animal Law Foundation - gathered outside Westminster to turn up the heat on the UK government. 

Their message to newly appointed Defra Secretary Emma Reynolds was clear: to outlaw the painful and outdated practice of boiling sentient decapod crustaceans like crabs, prawns, and lobsters alive.

“Boiling animals alive is a cruel practice that has no place today” TV presenter Wendy Turner Webster, ambassador for Crustacean Compassion, told That's Food and Drink.

“Scientific evidence  shows animals like crabs and lobsters do feel pain, yet they remain unprotected under legalisation and the suffering continues, unchecked. We’re urging the government to act swiftly to end this needless cruelty.”

Since the inclusion of decapod crustaceans in Animal Welfare (Sentience) Act 2022, campaigners have waited for stronger legal protections to follow, protection that still hasn’t arrived, despite overwhelming scientific consensus that these animals feel pain. There are no regulations, no legislation and no protection for decapod crustaceans.

CEO of Crustacean Compassion, Dr Ben Sturgeon added: “When live, conscious decapod crustaceans are placed into a pot of boiling water, they endure several minutes of excruciating, agonising pain before they die. This is torture for crabs and lobsters and is completely avoidable. 

"The science is settled, the public is concerned, and the cruelty is undeniable. The law must follow. The government has done little to protect these animals, but we can change that. Let’s make 2025 the year we ban boiling alive.”

Recent polling shows public support for protection is strong:

65% of people back a ban on boiling crabs and lobsters alive

75% support humane slaughter methods for decapod crustaceans in restaurants

The public wants compassion to become the standard – and so do chefs. Crustacean Compassion’s new ‘Kinder Kitchens’ campaign is helping culinary professionals move away from cruel practices like boiling alive and adopt humane alternatives such as electrical stunning which renders crustaceans unconscious before they’re killed, preventing them feeling pain.

Dr Ben Sturgeon continues: "We’re seeing a real appetite for change. Chefs and seafood professionals want to do better, they’re asking for guidance and embracing humane methods like electrical stunning. Kinder Kitchens is about supporting that transition and ensuring the industry is ready to lead with compassion once boiling alive is banned."

As pressure mounts on the government to act, campaigners are urging policymakers to listen to the science, reflect public sentiment, and take decisive action to protect decapod crustaceans from needless suffering. With growing industry support for humane alternatives and overwhelming public backing, the message is clear: boiling animals alive belongs in the past and 2025 must be the year Britain leads with compassion and bans this cruel practice for good.

Bold New Chapter: Fundraising Dinner to Build a Sustainability Cookery School in Gambia

Waste to Wonder Worldwide is proud to announce its first-ever fundraising dinner on Thursday 6 November 2025 at Oasis St Martins Village in London. 

The special evening will bring together leaders from across business, sustainability, and the community to raise vital funds for the creation of a Sustainability Cookery School in Gambia, a ground breaking project designed to tackle hunger, build climate resilience, and empower young people with the skills to feed futures.

33% of Gambia's population living below the poverty line and one in four children suffering from malnutrition. 

The Sustainability Cookery School will provide students with practical skills in sustainable agriculture and cooking, enabling them to grow climate-resilient crops, prepare nutritious meals, and create income opportunities for their communities.

Developed in collaboration with internationally renowned chef Conor Spacey and local partners including Global Orphan Empowerment Academy, the school will operate off-grid with a solar-powered borewell, renewable energy systems, and a hydrogen-powered cooking unit. It represents a bold, community-led model of climate action and social change.

“This project goes far beyond building a school,” Michael Amos, Managing Director of Waste to Wonder Worldwide told That's Food and Drink. 

“It’s about equipping the next generation with the knowledge and tools to build food security in one of the most climate-challenged parts of the world. Every ticket, every conversation, every moment on the night will help turn this vision into reality.”

Guests will enjoy a chef-curated menu, live music and storytelling from partners and communities around the world. 100% of proceeds from the evening will directly support the construction and launch of the Sustainability Cookery School in 2026.

Last Remaining Tickets: https://buytickets.at/wastetowonderworldwide/1819772

https://www.wastetowonder.com/cookery-school

FACTFILE:

Waste to Wonder Worldwide is a Social Enterprise and Charity (No. 1099665) leading one of the largest ethical reuse programmes of its kind. Since 2003, the organisation has supported more than 1,500 schools in 47 countries, diverted over 2,500 tonnes of furniture from landfill annually, and generated more than £45 million in fair market value for global educational and community projects. Waste to Wonder’s work supports 16 of the 17 United Nations Sustainable Development Goals.

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Help Ellie Dyson Live Her Life: A Call to Support Her Gastric Pacemaker Appeal

Imagine having to live with a condition that seldom gets noticed, yet day-in, day-out it holds you back from life? For Ellie, that is exactly her reality.

Ellie has been living with Gastroparesis, a chronic, life-limiting illness that slows down or halts the normal movement of the stomach muscles. 

It means she is sick, in pain, incredibly weak, and dependent on tube-feeding through her abdomen. She has battled this for over 10 years, and throughout it all she has stayed strong — but she needs help now.

Why this matters

While the condition might sound obscure, the impact is very real:

Ellie's children have grown up with hospital visits and medical uncertainty. 

Despite medical care, the tube-feeding is not a complete solution. It keeps her alive, but it doesn’t restore the life she wants to live — full of possibility, not just survival. 

The next step, and a major one, is a gastric pacemaker: a device that can help regulate her stomach’s nerves and muscles and give her the chance to reduce hospitalisations, lessen pain and weakness, and reclaim more of her life.

The goal

Ellie has launched a campaign on GoFundMe: “Gastric pacemaker to help me live my life”. 

Her aim is to raise the funds needed for this surgery and associated treatment so that she can live with more freedom, less fear, and greater hope.

How you can help

Here’s how you can show solidarity and make a real difference:

Donate — Even a small contribution helps. Every amount brings Ellie closer to her goal and towards improved quality of life.

Share — Please share the campaign link with your friends, family, colleagues, and on your social feed. Awareness is crucial.

Show support: Leave a message of encouragement on her GoFundMe page. Knowing people care makes a meaningful difference on this journey.

Final thoughts

Ellie has shown incredible resilience. Now she’s asking for a helping hand so she can move from simply coping, to living. If you’ve ever been grateful for your health, your ability to eat without complication, or simply being able to take a day for granted — consider how transformative this surgery could be for her.

Let’s help Ellie take a step forward — not just for treatment, but for life.

Support Ellie’s campaign here https://short-url.org/1da6i

Thank you for reading, thank you for caring, and thank you for sharing.

Authenticity Guaranteed: What PDO Means for One of the World's Most Famous Cheeses

Why Parmigiano Reggiano's PDO status is more than a mark of origin, it's a promise of taste, trust, and tradition.

In a culinary world saturated with imitations, Parmigiano Reggiano stands tall as a product known for its quality, tradition, and authenticity, due to its Protected Designation of Origin (PDO) status.

 This respected label is really far more than a mere title; it is a legal seal that binds every wheel of Parmigiano Reggiano to its roots and ensures the extraordinary taste.

Since 1992, the European Union has safeguarded Parmigiano Reggiano as a PDO product, meaning every stage from the production of cow's milk to the packaging and the grating must occur within its designated region in northern Italy, specifically Parma, Reggio Emilia, Modena, Mantua to the right of the Po River, and Bologna to the left of the Reno River. 

This system preserves its heritage and protects consumers from imitations, especially when other hard cheeses attempt to brand themselves as 'Parmesan'.

At the heart of PDO lies terroir, the unique aspects of land, climate, biodiversity, and craftsmanship. Cows graze mostly on locally grown forage, more than 75% of which has to come from within the production zone, developing a distinctive microbiome in the milk that contributes to the cheese's complexity. 

Traditional cheesemaking, the same practice undertaken for over nine centuries, follows simple disciplined steps using only three ingredients: cow's milk, salt, rennet. The skill of a single master cheesemaker produces two wheels from a single batch.

Today, Parmigiano Reggiano continues to grow its global reach while remaining firmly rooted in tradition. According to economic data for 2024, the United Kingdom was the fourth largest foreign market for Parmigiano Reggiano (after the United States, France and Germany), with 7,778 tonnes exported, an increase of +17.8% on 2023. 

Data from the first eight months of 2025 confirm this upward trend. The UK has maintained its position as the fourth largest foreign market for PDO products and the second largest outside the European Union, with 5,608 tonnes exported and an increase of +10.4% compared to the same period in 2024.

However, this success also underscores the importance of PDO protection on a global scale. The Consortium estimates the turnover of fake Parmesan outside the EU amounts to €2 billion, representing around 200,000 tonnes of counterfeit products, roughly three times the volume of exported Parmigiano Reggiano. 

These figures highlight the vital role of the Consortium in protecting, defending, and promoting authentic Parmigiano Reggiano, safeguarding its typical characteristics and raising awareness of its true identity around the world.

This process affects many aspects of the final product.

Taste - Authentic Parmigiano Reggiano offers a rich, nutty, granular texture and evolving depth depending on its age, from fresh and milky at 12–18 months, to crumbly and crystalline by 24 months, and spicy notes past 36 months.

Trust - The PDO seal, the dotted inscription, the Consortium's marking offer consumers tangible assurance they are buying genuine product.

Tradition - This cheese carries almost a millennium of artisanal craft and cultural identity, sustained by the Po Valley and nurtured by generations of cheesemakers.

Parmigiano Reggiano's PDO status means guaranteed provenance, unmatched flavour, and respect for a living tradition.

Consumers and Animals at Risk from Online Sale of “Cat-Poo-Chino”

Charity investigation reveals widespread fraud in civet coffee sales on Amazon, eBay and Etsy.

A new investigation by animal welfare and conservation charity The Civet Project Foundation, supported by international animal welfare organisation Wild Welfare, has uncovered rampant fraud and serious animal welfare concerns linked to the online sale of civet coffee, often dubbed “cat-poo-chino”, on major eCommerce platforms including Amazon, eBay, and Etsy.

Civet coffee, or kopi luwak, is marketed as a luxury product made from coffee beans that have passed through the digestive tract of civets, small nocturnal mammals native to Southeast Asia. 

Once hailed as world's rarest and most expensive coffee, with some cups priced as high as £50, civet coffee has become a symbol of exotic indulgence. 

But The Civet Project’s investigation paints a much darker picture of civet coffee’s origins and the market behind it.

Following a surge in global demand, sparked by its appearance in the 2007 film The Bucket List, civet coffee has evolved into a multi-billion-dollar industry. 

Instead of collecting beans from wild civet droppings as often claimed, producers are now capturing wild civets, confining them in dirty, barren cages, and force-feeding them coffee cherries under harrowing conditions.

“These animals suffer immensely in captivity,” the charity reports. “Wild civets are caught using inhumane methods, suffer severe injuries, and are confined without proper care, biosecurity, or veterinary oversight.” 

This not only violates animal welfare standards, but also poses a significant public health risk, as civets have been identified as potential vectors for diseases including SARS and COVID-19.

Beyond the animal cruelty concerns, the environmental impact is also severe. Civets play a vital ecological role as seed dispersers and pest controllers. 

Their removal from the wild is contributing to biodiversity loss and environmental degradation across Southeast Asia.

Despite the UK public's growing demand for ethical sourcing and high animal welfare standards, the investigation, detailed in the newly published “Industry Leaders Report 2025: Tackling Civet Coffee Consumption (eCommerce)”, found:

Every civet coffee product that claimed certification from named organisations for being 'wild collected' or 'cage-free' was either fraudulent or untraceable.

Sellers falsely claimed certification from organisations such as WWF, Rainforest Alliance, and World Animal Protection, all of whom confirmed no affiliation with civet coffee

All claims of ethical sourcing or animal welfare standards were found to be fraudulent or untraceable

These misleading practices violate UK consumer protection laws, including the CMA Green Code and the Digital Markets, Competition and Consumers Act 2024

The consumer standards, animal welfare, environmental and sustainability issues associated with civet coffee products actively breach seven platform policies employed by eBay, Amazon and Etsy.

Despite having clear policies against misleading claims, all three platforms were found to be hosting sellers in breach of their own rules, highlighting a serious enforcement gap.

Dr Jes Hooper, CEO of The Civet Project Foundation, told That's Food and Drink: “UK consumers have shown time and again that animal welfare is an important consideration when deciding what products to buy and from whom. 

"The weaponisation of animal welfare to purposely deceive consumers into purchasing products reliant on animal suffering is absolutely despicable. 

The public deserves much better from coffee retailers and eCommerce platforms. We strongly urge people to boycott civet coffee.”

The scale of the issue is alarming. Between May and August 2025, over 182kg kilograms of civet coffee were available for sale on UK-facing eCommerce sites. Despite its supposed rarity, some products were listed for as little as £15.67 per packet.

In response to the multitude of policy violations involved in the sale of civet coffee, The Civet Project is calling on Amazon, eBay, and Etsy to immediately classify civet coffee as a prohibited item and to ban its sale on their platforms. 

The charity is also urging consumers to boycott civet coffee this Christmas and beyond.

That's Food and Drink and sister sites That's Christmas 365, That's Green and That's Business support this campaign. 

https://www.thecivetproject.com

Turn Up the Goodness: Rebel Kitchen Boosts Immunity, Energy and Hydration with Functional Line-Up

Rebel Kitchen’s new 23% Ginger Shot delivers a fiery hit of fresh root ginger and vitamin C to support immunity and fight those pesky seasonal bugs.

The Camu Immunity & Natural Energy Shot harnesses Amazonian Camu Camuberries and vitamin B12 to help combat fatigue (30x more Vit C than oranges)

Rebel Kitchen’s Raw Coconut Water offers pure, natural hydration from 100% young green coconuts - now available nationwide in Tesco shops.

Rebel Kitchen has turned up the heat with the launch of its brand-new 23% Ginger Shots, delivering even more fiery flavour and functional punch than leading rivals.

Made in small batches at Rebel Kitchen’s juicery, the 60ml cold-pressed shot blends crisp apples with a powerful hit of 15g fresh root ginger and antioxidant Vitamin C. 

Camu,The fiery kick of fresh ginger is balanced by natural sweetness from the apples, creating a clean, invigorating boost that’s perfect for mornings, post-workouts or when you need an immunity lift. By never heat treating the juice, all the natural flavour and nutrients are preserved, so every shot tastes as fresh as the day it was pressed.

Launching 1st October, the Ginger Shots will be available across London’s best independents and selected delis & cafe’s, as well as via Ocado with an RRP of £2.00 for the 60ml shot and £5.95 for the 420ml dosing bottle.

A Potent Berry to Help Beat Illness and Fatigue: Alongside the Ginger Shot, Rebel Kitchen is returning with its best-selling Camu Immunity & Natural Energy shot in both 60ml and 420ml dosing bottle formats. Made with Amazonian Camu Camu berries, an incredible Hyperfood with the highest natural Vitamin C content on the planet, and boosted with Vitamin B12 for sustained energy, each shot helps keep illness and tiredness at bay.

Just one berry contains 30 times more Vitamin C than an orange, supporting the immune system, reducing fatigue, and helping you stay on top form through the flu season. Camu shots are available from Sainsbury’s, Whole Foods, Abel & Cole, and Ocado with an RRP of £2.00 for the 60ml shot and £5.95 for the 420ml dosing bottle.

And finally, as we head into the colder months, hydration can slip down the priority list... but it’s just as important in winter as it is in summer. Rebel Kitchen Raw Coconut Water is a simple, refreshing way to stay hydrated, whether after the gym, on the go, or as a healthier swap for sugary drinks.

Rebel Kitchen Raw Coconut Water (750ml, RRP £4.95) is launching nationwide in Tesco.

Low in calories, with no added sugar

Made with just one ingredient – 100% young green coconuts, handpicked by smallholders in the Philippines (no preservatives added) Naturally turns pink over time, thanks to the antioxidants and electrolytes inside – a sure sign of its purity!

Already popular in Sainsbury’s, Waitrose, Ocado, Whole Foods, Abel & Cole and Amazon, this new Tesco listing makes it part of the weekly shop.

To learn more please visit them at https://rebel-kitchen.com.

An Expert's Guide to How You Can Beat SAD this Winter

With seasons changing and the available light fading, SAD returns and seems to be affecting the UK worse than ever with cold weather looming, unemployment rates increasing and money worries worsening. 

Expert reveals how a longevity-focused diet can help beat Seasonal Affective Disorder (SAD). 

“You are what you eat,” the old saying goes and when it comes to ageing, there’s a lot of truth to that saying.

Nutrition provides the raw materials and energy your body needs to regenerate cells, balance hormones, and fight off damage. 

As we age, our cells become less efficient at repairing themselves, so what we eat becomes even more important, especially during the darker months, when our mood and energy naturally dip.

A nutrient-dense diet supplies antioxidants to combat oxidative stress, protein to maintain muscle, and a wide spectrum of vitamins and minerals that support everything from bone strength to cognitive function. 

Longevity health experts Charava, explain how these same nutrients can also play a key role in stabilising mood and energy levels, both of which are affected by SAD, a form of depression that tends to appear during autumn and winter. 

What, exactly, does a longevity-friendly diet look like?

Research consistently points to diets rich in whole foods, especially vegetables, fruits, nuts, legumes, whole grains, and fish, as being linked to longer, healthier lives.

One of the best studied is the Mediterranean diet, common in parts of Italy, Greece, and Spain. It emphasises olive oil, fish, plenty of greens, and moderate wine with meals. 

Studies show eople who follow this pattern closely have around a 20–25% lower risk of all-cause mortality. 

The benefits likely come from its anti-inflammatory and heart-healthy components: high in fibre and healthy fats like omega-3s, and low in refined sugars and processed meats.

These same nutrients also support mental wellbeing, too. Omega-3 fatty acids found in oily fish, for example, have been shown to help regulate mood and reduce symptoms of depression, including those linked to SAD. 

Meanwhile, foods rich in B vitamins (whole grains, legumes, leafy greens) and magnesium (nuts, seeds, avocados) can help support serotonin production and calm the nervous system.

Conversely, diets heavy in added sugars, trans fats, and ultra-processed foods can accelerate ageing and worsen mood instability. 

Excess sugar contributes to insulin resistance and type 2 diabetes, both of which age blood vessels and organs faster, while also leading to energy crashes that intensify feelings of fatigue. 

Processed foods drive chronic inflammation, often described as an “accelerator of ageing,” underpinning conditions like heart disease, dementia, and depression.

Eat foods as close to their natural form as possible

Colourful vegetables and fruits provide a pharmacy of phytonutrients, plant compounds that help cells combat stress. Think leafy greens, berries, turmeric, and green tea for antioxidant support. During the winter months, these foods can also help counteract oxidative stress caused by reduced sunlight and lower vitamin D levels. On the flip side, sugary drinks, fried items, and processed snacks are best treated as occasional speed bumps on your longevity journey.

Tips for nutrition:

Focus on whole, minimally processed foods.

Fill half your plate with colourful fruits and vegetables for a broad range of nutrients, and to boost your intake of natural mood-enhancing compounds.

Prioritise healthy fats.

Extra virgin olive oil, avocados, nuts, and omega-3-rich seeds or fish support brain and heart health, particularly beneficial during shorter days when serotonin levels dip.

Choose lean proteins.

Incorporate plant-based proteins like beans, lentils, and tofu, as well as fish or poultry. If you eat red meat, keep portions moderate and, where possible, choose grass-fed sources.

Practise mild caloric moderation.

Overeating can strain the body. Longevity experts like Dr. Valter Longo suggest approaches such as fasting-mimicking diets, which we’ll explore in the Bonus section.

Avoid late-night heavy meals.

Give your body 2–3 hours to digest before bed to support metabolic health and align with your circadian rhythm - another key player in mood regulation.

Try the Okinawan “80% rule.”

Eat until you’re 80% full, then stop. This simple habit can reduce metabolic stress and promote a longer life.

Stay hydrated.

Water is essential for every cell in the body. Aim for 6–8 glasses per day, but more if you’re active or in a warm climate. In winter, try herbal teas or warm water with lemon to stay hydrated and grounded.

Dr, Sidra Samad, Medical Consultant at Charava explains to That's Food and Drink: "Energy isn’t just about calorie intake, it begins in the gut. The microbiome regulates nutrient absorption, inflammation, and metabolic signaling, directly shaping how energised or fatigued we feel. 

"When gut flora become imbalanced, toxins build up, absorption weakens, and the body redirects energy from performance to repair, resulting in fatigue that rest alone can’t fix. Metabolic rhythm is revitalized by restoring microbial balance with probiotics, fiber-rich foods, and reducing processed food intake.

"More than just digestion, a balanced gut promotes mental clarity, mood stability, and sustained energy, transforming everyday vitality into a reflection of inner balance and long-term health."

To learn more and to place your orders please visit https://www.charava.co.uk.

Melts Chocolates. All the Taste, None of the Sugar

When you buy Melts Chocolates you can be sure that they'll taste absolutely wonderful but with none of the sugar.

If you’ve been longing for a chocolate treat that satisfies your sweet tooth and keeps sugar in check, the sugar-free offerings from Melt Chocolates might just be your new favourite. 

In this blog-post I’ll walk you through what sugar-free chocolate really means, what these bars offer (and what to check), and how to enjoy them in style.

What does “sugar-free chocolate” actually mean?

First off: “sugar-free” doesn’t mean “no sweetness”, nor necessarily “zero calories”. In the UK/EU labeling context, “sugar-free” usually means that the added sugar content has been replaced or significantly reduced. What you’ll often find is the use of sugar-alcohols (e.g., maltitol, erythritol) or other sweeteners.

A couple of things worth bearing in mind:

Non-sugar sweeteners can affect texture, mouth-feel and even melting behaviour compared with conventional chocolate. One Reddit user on sugar-free sweets noted:

“Please be careful with sugar free products… the sweetener … might be ‘sugar alcohol’ but one of them gives ‘gastric distress’.” 

While sugar-free bars might help keep your blood sugar steadier or reduce sugar intake, eating lots of them still isn’t a green light to over-indulge.

Storage and melting behaviour remain important: sugars (and sugar substitutions) still need proper tempering and storage to avoid bloom (the whitish coating) or texture changes. 

Why Melt Chocolates’ sugar-free line hits the mark

Here are several reasons why I believe Melt’s sugar-free bars are worth your attention:

UK-based, boutique craftsmanship – Melt Chocolates is London-based (Notting Hill), which means you’re tapping into British artisan chocolate heritage, not just a mass-produced “low sugar” option. 

Good flavour profile – They offer an exciting variety: milk chocolate, dark chocolate, bars with hazelnuts, even vegan friendly sugar-free options. So you’re not forced to sacrifice taste for lower sugar. 

Better for many sugar-watchers – Whether you’re diabetic, which I am, watching your sugar intake, or simply craving fewer sugar spikes, these bars give you a guilt-light option. Melt themselves mention benefits such as better mood, less “crash” from sugar swings. 

Gift-worthy packaging – Because the brand leans artisan/indulgent, the packaging makes these suitable as treats, gifts or something special rather than everyday basic.

Stand-out products in the range

Here are a couple of specific bars you should know about:

Sugar Free Milk Chocolate Bar: A creamy approach to sugar-free – perfect if you prefer the milk chocolate style but want to skip the sugar.

Sugar Free Dark Chocolate Bar: For dark chocolate lovers – deeper cocoa flavour, and sugar free.

And the anchor product referenced above: the Sugar Free Milk Chocolate Bar (Melt Chocolates) – the premium, artisan take on sugar-free.

Things to watch / tips for best enjoyment

Here are some practical pointers:

Check the sweetener type: If you’re sensitive to sugar alcohols (e.g., gastrointestinal issues), look at label. Some sugar-free chocolates use maltitol or similar, which can have laxative effects in excess. 

Temperature & storage matter: Even sugar-free chocolates need to be stored cool, dry. If overheated, they may “bloom” or lose texture. 

Serving size counts: “Sugar free” sometimes leads people to assume “eat twice as much”. But calories, fat and portion still count.

Use it in recipes: These sugar-free bars can be melted or used in baking or desserts – just be aware the melt/flow may differ slightly to conventional sugar-chocolate. Some users discuss tempering sugar-free chocolate. 

Mind the context: If you’re diabetic or on a low-carb/keto regime, sugar-free chocolate is a good tool – but always as part of overall diet.

Taste expectations: While these keep flavour high, some difference in mouth-feel or after-taste may exist (as is often for sugar-free items).

My verdict

In short: Melt Chocolates’ sugar-free bar range is a strong contender if you want to indulge without loading up on sugar. They manage to merge artisan quality with sugar-reduced philosophy – quite rare. For UK shoppers especially, they’re locally accessible and gift-worthy.

If I were to pick a single standout: go for the sugar-free milk chocolate bar – it balances indulgence and sugar-reduction in a way that doesn’t feel like a compromise. Then keep the dark version for when you’re in the mood for something richer or more cocoa-forward.

Chocolate is one of life’s great pleasures. The good news: you don’t always have to choose between flavour and watching sugar. With thoughtful brands like Melt, you can have your cake (or rather chocolate) and eat it too. Next time you’re looking for a treat that aligns with a lower sugar lifestyle — or just want something a little more special than the usual bar — reach for one of these sugar-free beauties.

Melts sugar-free chocolates also make excellent Christmas gifts for the diabetics in your life.

https://meltchocolates.com/product-category/sugar-free-chocolate