How to Start Growing Microgreens at Home

If you enjoy fresh food, want to save money on herbs and salad ingredients, or simply fancy trying something new in the kitchen, growing microgreens at home is one of the easiest and most satisfying ways to begin gardening indoors. 

You don’t need a garden, expensive equipment, or even much space. A sunny windowsill, a shallow tray, and a packet of seeds are often all it takes.

Microgreens are young vegetable seedlings harvested just after their first leaves appear. Despite their small size, they are packed with flavour and nutrients, making them popular with chefs and home cooks alike.

What Exactly Are Microgreens?

Microgreens are harvested when plants are very young, usually between 7 and 14 days after planting. At this stage they have developed their seed leaves (called cotyledons) and sometimes their first true leaves.

Common microgreens include:

Radish

Pea shoots

Broccoli

Mustard

Sunflower

Rocket

Red cabbage

Beetroot

They add colour, texture and a burst of flavour to salads, sandwiches, soups and even cooked dishes.

What You Need to Get Started

The good news is that growing microgreens requires very little equipment. Most beginners start with:

A shallow tray or container

Good quality compost or growing medium

Microgreen seeds

A spray bottle or watering can

A bright windowsill or small grow light

Shallow trays work best because microgreens don’t need deep soil. Many people even reuse takeaway containers or old food trays to get started.

Planting Your First Microgreens

Growing microgreens is remarkably simple.

Fill your tray with 2–3 cm of compost or growing medium.

Scatter the seeds evenly across the surface. Don’t worry about spacing them perfectly.

Lightly press the seeds down so they make contact with the soil.

Mist with water using a spray bottle.

Place the tray in a bright location but out of intense direct sunlight.

Keep the soil slightly moist but not soggy. Most seeds germinate within two to three days.

Watching Them Grow

Within a week, you should see a thick carpet of tiny green shoots. This is when the magic really happens. As the plants stretch toward the light, they quickly develop flavour and colour.

Rotate your tray occasionally so the plants grow evenly, and continue misting lightly each day.

Harvesting Your Microgreens

Microgreens are usually ready to harvest when they are 5–10 cm tall.

To harvest them:

Use clean scissors

Cut just above the soil line

Rinse gently before eating

The flavour is often far more intense than mature vegetables. Radish microgreens, for example, deliver a surprisingly peppery punch.

Why Grow Microgreens?

People start growing microgreens for several reasons:

They are fast to grow

They require very little space

They are nutrient-dense

They add fresh flavour to meals year-round

Many home growers even turn microgreens into a small side business supplying local cafés or restaurants.

A Simple Way to Start Gardening

If you’ve always wanted to grow something but felt intimidated by gardening, microgreens are a perfect place to begin. Within two weeks you can go from a handful of seeds to a harvest ready for your plate.

And once you start, it’s surprisingly addictive. One tray quickly turns into two… then three… and before long your kitchen windowsill becomes a tiny indoor farm.

Fresh food, minimal effort, and a little bit of daily green growth to brighten your home, not a bad return from a handful of seeds. 

How Special Events Can Help Your Pub, Café, Hotel or Restaurant Increase Covers

In a competitive hospitality market, simply opening your doors and hoping customers wander in is no longer enough. 

Pubs, cafés, hotels and restaurants that thrive tend to be the ones that give people a reason to visit, and special events are one of the most effective ways to do exactly that.

Events create excitement, encorage bookings in advance and often attract new customers who might never have discovered your venue otherwise. 

Done well, they can transform a quiet midweek evening into a full house.

Start With Themed Food Nights

One of the easiest ways to create an event is by organising themed dining evenings. These can be as simple or elaborate as you like.

Examples include:

Steak nights

Curry nights

Fish and chip Fridays

Italian or Spanish tasting menus

Seasonal tasting events

A themed evening gives customers somethig to look forward to and allows your kitchen team to plan menus efficiently. It also creates a sense of occasion that makes guests far more likely to book ahead.

Celebrate Seasonal and Calendar Events

The hospitality calendar is full of opportunities. A well-timed special event can bring in customers who are already looking for somewhere to celebrate.

Consider hosting events around:

Father’s Day or Mother’s Day

Valentine’s Day dinners

Christmas in July celebrations

Burns Night suppers

British Pie Week

French Language Day dining specials

These themed celebrations work particularly well because they tap into occasions people are already keen to mark.

Add Entertainment

Food alone is excellent, but pairing it with entertainment makes an event feel even more special.

You could organise:

Live music evenings

Comedy nights

Quiz nights

Wine or whisky tasting sessions

Guest chef evenings

Murder mystery dinners

Entertainment creates a full evening experience, encouraging customers to stay longer and spend more on drinks as well as food.

Partner With Local Producers

Another strong approach is to collaborate with local suppliers. Breweries, vineyards, cheesemakers or artisan producers often love the opportunity to showcase their products.

Ideas include:

Meet-the-brewer nights

Local cheese tasting boards

Wine pairing dinners

Farm-to-table events

These events add authenticity to your offering and also give you additional promotional support from the producers involved.

Promote the Event Properly

Even the best idea will fail if nobody hears about it. Promotion is crucial.

Use:

Social media posts

Posters in your venue

Email newsletters

Local community groups

Event listings

Adverts in local magazines

Encourage advance booking where possible. This not only secures covers but also helps your kitchen and front-of-house teams plan staffing levels.

Make It a Regular Feature

The real power of special events comes from consistency. A monthly tasting night or weekly quiz night can build a loyal following.

Customers love traditions, and if they know that every Thursday is curry night or the first Friday of the month is live music night, they are far more likely to make it part of their routine.

Turning Quiet Nights Into Profitable Ones

Special events don’t just boost revenue; they also create atmosphere. A lively dining room attracts more customers than an empty one, and guests who have a memorable evening are far more likely to return.

For pubs, cafés, hotels and restaurants looking to increase covers, events transform dining from a simple meal into an experience, and that’s something customers will happily book a table for. 

Creating the Perfect Father’s Day Feast. At Home, In the Pub, or At His Favourite Restaurant

Father’s Day is one of those occasions that doesn’t need flashy decorations or complicated traditions. 

What most dads really appreciate is simple: good food, good drink, and the people they care about gathered around the table. 

Whether you’re planning to cook at home, book a table at a favourite pub, or head out to a beloved restaurant, creating a memorable Father’s Day feast is all about choosing the right atmosphere and flavours.

A Father’s Day Feast at Home

Cooking at home can be the most personal way to celebrate. It allows you to tailor the entire menu around Dad’s favourite foods without worrying about reservations or crowds.

Start with something simple but indulgent. A platter of charcuterie, homemade sausage rolls, or even a bowl of proper pub-style pork scratchings can set the tone. For the main course, think hearty and satisfying. A slow-roasted joint of beef, a rack of ribs cooked low and slow, or a generous steak served with chips and peppercorn sauce will always go down well.

If your dad enjoys cooking himself, turn the meal into an event. Fire up the barbecue, let him take charge of the grill, and keep the drinks flowing while everyone gathers around. Sometimes the best gift is simply letting him cook the way he enjoys most.

For pudding, keep it classic. Sticky toffee pudding, apple crumble with custard, or a rich chocolate brownie with ice cream are all guaranteed crowd-pleasers.

Celebrating at the Local Pub

A good pub is often the spiritual home of Father’s Day. It combines relaxed atmosphere, familiar comfort food, and the chance for Dad to enjoy his favourite pint without lifting a finger.

Many pubs will put on special Sunday roasts or Father’s Day menus. A perfectly cooked roast beef with Yorkshire pudding, roast potatoes, and proper gravy is hard to beat. If your local is known for pies, a steak and ale pie with buttery mash can be just as satisfying.

The beauty of a pub celebration is the atmosphere. Conversations flow more easily, there’s no washing up, and the experience feels like a treat rather than a chore.

A Favourite Restaurant Experience

For some families, Father’s Day calls for something a little more special. Booking a table at a restaurant Dad loves turns the day into an occasion.

Choose somewhere that suits his tastes rather than chasing trendy dining spots. If he loves seafood, find a place that does a cracking plate of fish and chips or grilled sea bass. If steak is his weakness, a proper steakhouse can turn the meal into a feast.

Restaurants also allow for the little luxuries: a good bottle of wine, a craft beer flight, or perhaps a celebratory dessert that nobody would normally order.

It’s Really About the Gathering

The truth is that Father’s Day feasts are less about the menu and more about the moment. Whether it’s a roast cooked at home, a relaxed meal at the pub, or dinner in a favourite restaurant, the real magic comes from sharing food and conversation together.

Because for most fathers, the greatest luxury isn’t the meal itself, it’s simply having the people they care about gathered around the table.

Finding Your Local: Why the Right Pub Might Not Be the Nearest One

In Britain, the phrase “going to the local” usually means heading to the pub closest to your front door. 

It’s convenient, familiar, and often the default choice after a long day. 

But here’s a small truth that seasoned pub-goers know well: the best local isn’t always the nearest pub, it’s the one that feels like it belongs to you.

Finding the right pub is less about geography and more about atmosphere. It’s about discovering a place where you feel comfortable walking through the door, where the lighting, conversation, range of drinks music, or no music, and even the smell of the bar create a feeling of ease.

Start with the Atmosphere

The first thing to notice in any pub is the atmosphere. Some pubs feel lively and energetic, with groups chatting loudly and a busy bar. Others are calm, with quiet corners perfect for conversation or reading a book with a pint.

Neither is better. It simply depends on what suits you.

Spend a few days or evenings exploring pubs within a reasonable walking or short travel distance. Pay attention to how the place makes you feel. If you immediately relax, that’s a good sign.

Look Beyond the Beer

A good pub isn’t just about the drinks. Look at the small details.

Does the staff greet customers warmly?

Are the regulars friendly without being intrusive?

Is the music pleasant rather than overpowering?

Is the food something you’d happily return for?

Many pubs today offer excellent kitchens, from traditional pies and roasts to creative seasonal menus. If food matters to you, it can easily become the deciding factor.

Observe the Regulars

Regular customers often define the character of a pub. Watch how people interact.

Do conversations flow between tables?

Do people seem comfortable lingering?

Is there a mixture of ages and personalities?

A pub where people clearly feel at home is often a pub where newcomers are welcomed naturally.

Try Different Times of Day

A pub can change dramatically depending on when you visit. An afternoon pint may reveal a relaxed atmosphere with newspapers and quiet chats, while the same pub in the evening might become lively and crowded.

Visiting at different times helps you understand the rhythm of the place.

Trust the “Vibe”

Ultimately, choosing a pub is a matter of instinct. You’ll know when you find one that suits you. It might be a fifteen-minute walk instead of five, or a short bus ride away, or near the station a couple of stops away, but if the welcome is genuine and the atmosphere fits your mood, the extra journey will feel worthwhile.

The best local isn’t simply the closest pub.

It’s the one where the bar staff recognise you, where you have a favourite seat, and where ordering “the usual” eventually becomes possible.

And once you’ve found that pub, you’ll realise something important: sometimes the right place to feel at home is just a little further down the road.

It's not just Christmas that comes but once a year. There's also Aureus Vita Gin

The Fibonacci sequence, also known as the Golden Ratio, has long been associated with beauty, balance and perfection in nature. 

From the spirals of flowers to the structure of great art, music and poetry, the mathematical ratio of 1:1.618 appears again and again as a symbol of harmony.

Chemist-turned-master distiller John Hall was the first to ask the question, why not apply nature's genius to gin distillation?  

From his early 20s, Hall always wanted to be a distiller. He had a degree in chemistry and an obsession with flavour. 

His first tour at a whisky distillery inspired him to pursue his passion. He was fascinated by how intricate processes created complexity in the final liquid. 

Thus Aureus Vita was born, the name meaning 'golden way of life', a liquid over 12 years in the making and then crafted in a pioneering Fibonacci-Hall method, with Hall at the helm, the first new way of distilling in a generation. 

Each moment of the process uses mathematical harmony in every step - Hall has created a spirit that delivers extraordinary balance and complexity and adheres to the rules of nature itself. So complex is the process that Aureus Vita is only distilled once a year. 

Experiencing Aureus Vita is experiencing something incredibly viscous, rich, deep and layered. Rich in aroma; what stands out is the sequencing of flavour: ten distinct flavours revealed in a sequence, longer and clearer series of notes than found in traditional gins.

John Hall, Founder and Master Distiller of Aureus Vita told That's Food and Drink: “We respect tradition, but we're never constrained by it.

"There's value in 'the way it's always been done', so we take lessons from the historical masters and methods of our craft. 'What happens if you do things differently?' is our favourite question.”

This Father's Day, gift a gin as exceptional as he is. Aureus Vita blends the precision of mathematics with the artistry of flavour sequencing, unfolding in a journey that delights connoisseurs and intrigues the curious. Versatile, bold, and luxurious, it's the perfect toast to the fathers who have extraordinary taste.

https://www.aureus-vita.com

Citrus Meets Spice: Fever-Tree Expands Premium Soft Drinks Range with New Blood Orange Ginger Beer

Fever-Tree, the world's leading premium adult drinks brand, announces the launch of its Blood Orange Ginger Beer.

This is an exciting, vibrant new addition to its expanding premium soft drinks range. Crafted to meet the growing demand for sophisticated premium soft drinks, it delivers a refined, lower-calorie option without compromising on taste. 

As the demand for moderation in alcohol consumption and the desire for premium soft drinks continues to accelerate, Fever-Tree's latest innovation is designed to sit at the heart of this movement, offering a high-quality, complex flavour profile that can be enjoyed on its own, without sacrificing the ability to pair it with their favourite spirit. 

The secret to the new liquid lies in Fever-Tree's commitment to provenance and quality ingredients: 

The Citrus 

Blood oranges are sourced from the sun-drenched groves of Sicily where the unique microclimate around Mount Etna, marked by warm days and cold winter nights, creates their unique crimson hue and rich, complex flavour. 

The Spice 

The liquid is built on a foundation of three exceptional gingers sourced from the Ivory Coast, Nigeria, and Cochin (India), offering three distinct flavour notes and a layered heat that lingers without overpowering the delicate citrus flavour.

Using fruit sugars instead of cane sugar, the Blood Orange Ginger Beer is a lower-calorie option that ensures a crisp, clean finish, striking the perfect balance without being cloyingly sweet making it the ideal refreshment for the summer season. 

While designed to stand alone as a premium soft drink, its depth of flavour also makes it an ideal partner for mixed serves, bringing a citrus-led twist to classics such as the mule. 

"We wanted to create a liquid that tastes complete, the moment you pour it over ice," Rose Cottingham (Director of Global Innovation told That's Food and Drink.

"Whether you're choosing to drink less or simply looking for a more interesting adult soft drink, the Blood Orange Ginger Beer delivers that signature Fever-Tree 'kick' with a bright, Mediterranean twist." 

Product Details & Availability  

Stockists: Available at Ocado, Sainsbury's, and Waitrose (from April), and Tesco (from May).  

RRP: £2.30 500ml glass bottle.

Aquataps Launches Aquatap Ultimo: A Complete 6-in-1 Boiling, Chilled & Sparkling Water Tap System

UK-based specialist in boiling water taps, Aquataps, has announced the launch of the Aquatap Ultimo, a new 6-in-1 kitchen water system combining boiling, chilled, and sparkling water in a single tap.

The Aquatap Ultimo delivers six functions from one fixture: filtered boiling water (up to 98°C), filtered chilled sparkling water, filtered chilled still water, filtered ambient drinking water, plus standard hot and cold. 

Designed as a complete replacement for a kettle, filter jug, and sparkling water appliance, the system simplifies kitchen worktops while providing on-demand filtered water.

Available from £1,249.99 inc. VAT, the Ultimo is aimed at homeowners and kitchen designers seeking a space-efficient, all-in-one solution.

Digital Control with LED Function Indicators

The tap features a precision knurled control dial with integrated LED illumination, providing clear visual feedback for each function: white (standby), green (filtered ambient), blue (chilled), light blue (sparkling), and red (boiling).

A built-in 3-second press-and-hold safety mechanism controls boiling water delivery, while a cool-touch spout enhances everyday usability.

Integrated Boiler & Chiller System

The under-sink unit combines both boiler and chiller in a single compact appliance (372 × 242 × 422 mm), helping to minimise cabinet space usage.

2.4-litre boiler delivering water up to 98°C

Approximate reheat time: 8 minutes

2.2-litre chilled reservoir maintaining 3–10°C

Sparkling water generated on demand via external CO₂ cylinder

A nano-phosphate filtration system reduces chlorine, lead, arsenic, iron, and manganese in the water supply.

Availability & Warranty

The Aquatap Ultimo is available in Polished Chrome, Matt Black, Brushed Nickel, and Brushed Brass.

5-year tap warranty

2-year warranty on boiler and chiller system

Free next-day delivery across UK mainland

FACTFILE:

Aquataps is a UK-based retailer specialising in boiling water taps, sparkling water taps, and chilled water taps, offering 4-in-1, 5-in-1, and 6-in-1 systems with UK-based customer support.

Company website:

https://aquataps.co.uk

A New Route Into the World of Fine Dining: EHL Launches Global Culinary Degree

For anyone dreaming of life in a professional kitchen, or running a restaurant of their own, one of the world’s most respected hospitality schools has just unveiled a brand-new pathway into the industry.

Lausanne-based EHL Hospitality Business School, widely regarded as one of the leading institutions in hospitality education, has announced the launch of an Associate Degree in International Culinary Arts, Fine-Dining Experience and Restaurant Management. 

The two-year programme will welcome its first students in September 2027, signalling a major expansion of the school’s focus into gastronomy and restaurant innovation.

The new course is designed for the next generation of culinary professionals, people who don’t just want to cook beautifully, but who want to create unforgettable dining experiences and lead successful food businesses.

A Course Built for Modern Gastronomy

The programme brings together three essential areas of modern hospitality:

Culinary arts

Fine-dining guest experience

Restaurant management

In short, it recognises something today’s food world increasingly demands: chefs and restaurateurs need far more than technical cooking skills. They must also understand service, branding, sustainability, drinks culture, and the business side of hospitality.

Interest in gastronomy, food culture and culinary tourism has grown dramatically in recent years. At the same time, the industry is calling out for talented people who can deliver memorable dining experiences rather than simply plates of food.

Learning in Real Restaurants, Including Michelin-Starred Kitchens

What makes this programme particularly exciting is its emphasis on hands-on experience. Around 60% of teaching is practical, taking place in EHL’s extensive training facilities, which include 13 working food and beverage outlets and even a Michelin-starred restaurant.

Students will also benefit from:

A six-month internship with prestigious restaurant partners

International field trips across Europe’s great gastronomic regions

Masterclasses from visiting chefs and industry experts

Teaching will be delivered by a faculty that includes internationally recognised chefs, hospitality professionals and even Meilleurs Ouvriers de France, the elite craftsmen of French gastronomy.

A Faster Route Into the Industry

Interestingly, research carried out during the programme’s development showed that many students now prefer shorter, career-focused qualifications rather than long academic degrees. The associate degree format offers a faster route into professional kitchens and hospitality leadership while still providing a recognised academic qualification.

Graduates could go on to careers as chefs, restaurant managers, sommeliers, or food entrepreneurs, or continue their studies toward a full bachelor’s degree.

For anyone passionate about food culture and the theatre of fine dining, it’s clear that the future of culinary education is no longer just about cooking, it’s about crafting experiences, building brands, and shaping the next chapter of the global restaurant scene. 

Formerly École hôtelière de Lausanne it was founded in 1893.

https://www.ehl.edu

Côte Brasserie Launches Côte Uncorked, it's First French-Only Online Wine Shop

Côte Brasserie has launched Côte Uncorked, its first ever online wine shop dedicated entirely to celebrating France’s most iconic vineyards and winemaking heritage.

The platform is the first French-only online wine shop created by a UK restaurant group, offering over 200 handpicked bottles alongside Côte’s first ever house Côte Cuvée.

Curated by Côte Brasserie’s own wine experts, Côte Uncorked brings together wines from France’s most celebrated regions from Bordeaux and Burgundy to Champagne, Chablis and Provence, all available for UK nationwide home delivery.

From now on Côte Brasserie will also introduce the Côte Cuvée range across its 69 brasseries nationwide, beginning with three wines: a red, white and rosé. Exclusively blended for Côte, each wine is specially developed in small batches to complement the brasserie’s dishes and suit different dining occasions.

The first release of Cuvée White (2025) is a crisp, refreshing blend designed as an easy-drinking all-rounder. Created to pair beautifully with dishes like Côte’s crunchy salads and roast French chicken, it combines Vermentino grapes for coastal freshness with Grenache Blanc for a peachy lift, earning it the title of ‘seafood’s soulmate.'

The Cuvée Rosé (2025) is a pale, elegant rosé made with Grenache Noir grapes, offering bright notes of strawberry, lemon and cherry. Light and refreshing, it's perfect for al fresco dining and lighter dishes.

Completing the trio is the Cuvée Red (2025), a smooth, fruity, gently spiced red made with Grenache Noir grapes. Approachable and easy-drinking, it pairs beautifully with Côte’s butchery steaks and pork dishes.

Guests can enjoy Côte Cuvée in all brasseries from now on, with the house wines also joining the Côte Uncorked online wine shop over the coming weeks.

The launch of Côte Uncorked follows the success of Côte At Home, the premium home delivery service featuring the brasserie’s finest cuisine designed by Gordon Ramsay’s former Executive Chef Steve Allen.

Demand for classic French wine regions continues to grow among UK consumers, with drinkers increasingly seeking wines with provenance, heritage and regional identity.

From the elegance of Burgundy Pinot Noir to the freshness of Chablis, the finesse of Bordeaux, and from celebratory Champagne to sun-drenched Provençal rosé, Côte Uncorked brings together the very best of France in one carefully curated collection.

Unlike most online wine retailers, every bottle on Côte Uncorked is exclusively French, reflecting Côte Brasserie’s long-standing philosophy when it comes to wine: “If it’s not French, it’s not on the list.”

Each wine has been selected for its quality, provenance and character, and for its ability to pair beautifully with Côte’s classic French dishes.

A Côte spokesperson told That's Food and Drink: “French wine has always been at the heart of Côte. For years our guests have asked if they could enjoy the wines they discover in our restaurants at home, particularly from iconic regions like Burgundy, Bordeaux and Champagne. 

"Côte Uncorked is our answer to that demand, a carefully curated online shop dedicated entirely to France, bringing together more than 200 exceptional bottles from the country’s most celebrated vineyards.

“At the same time, we’re incredibly proud to introduce our first ever Côte Cuvée, created exclusively for our brasseries. These wines have been carefully blended to reflect the style and spirit of Côte - approachable, elegant and designed to pair beautifully with our dishes.”

To make discovering French wine even easier, Côte Uncorked has created a series of specialist selection cases, available in cases of six or twelve bottles.

The Discovery Six (£70) is the perfect introduction, a case of six wines showcasing six different grape varieties.

For wine enthusiasts, the Sommelier’s Selection offers a curated collection of Côte’s standout wines, with a white wine case (£110) and a red wine case (£120).

For celebrations, the French Fizz Case (£210) brings together a selection of sparkling French wines, perfect for marking any special occasion.

Explore the full collection at coteuncorked.co.uk

To find your nearest Côte Brasserie branch visit https://www.cote.co.uk

Winchester Gelato Lovers Are Swooning For Swoon Gelatos

Swoon, the Bristol-founded artisan gelato brand built on over a century of Italian-heritage craft, opened its newest bar at 79a Parchment Street, Winchester, on Friday, 20th March 2026. 

The opening marks the latest step in the brand's expansion beyond its South West heartland and into high-footfall, quality-conscious city-centre locations.

Founded in 2016 by Bruno Forte, whose family introduced handmade gelato to Great Britain over 120 years ago, Swoon is a true family affair. 

Bruno's wife Ana Maria leads the brand's marketing and social strategy, while co-founder Pat Powell, the creative force behind Swoon's instantly recognisable chic black-and-white aesthetic, oversees every visual element, from packaging to shop design. 

The brand now operates gelato bars in Bristol, Bath, Oxford and has a permanent concession within Selfridges Foodhall on London's Oxford Street. 

Winchester becomes the sixth location, and the brand has publicly signalled plans for further openings across the south of England.

Swoon is a premium brand with a proven track record, having accumulated over 100 Great Taste stars, more than any other dessert producer in the UK. 

It was crowned Supreme Champion at the Great Taste Awards 2019 for its Hazelnut Gelato, the first gelato producer ever to achieve that distinction. 

Its Bacio Hazelnut & Chocolate gelato was named Vegan Product of the Year at the Great British Food Awards in 2022, reflecting the brand's responsiveness to evolving consumer preferences. 

That commitment to quality runs through every ingredient; for example, Swoon sources its milk from Somerset farms and its pistachios from the renowned growing region of Bronte in Sicily.

Each bar serves handmade scooped gelato alongside a speciality dessert menu that includes gelato cakes, 'Swoondaes', ricotta-filled cannoli, Sicilian brioche, milkshakes, fruit smoothies, and Italian coffee sourced from Naples. 

A minimum of four vegan flavours are available at all times. All gelato recipes are developed by Bologna-based gelato expert Stefano Tarquinio, head of the Gelato University, who holds exclusive rights to supply his recipes in Great Britain through Swoon. 

The Winchester bar will also be available on Deliveroo.

Beyond its branded bars, Swoon has a growing retail and wholesale footprint. Its 500ml tubs are stocked in farm shops across the south west of England, and the brand has established partnerships with hospitality operators including Bosco Pizzerias. 

A wholesale offer is also available to trade partners looking to bring Swoon's award-winning gelato to their own customers. 

Production is centralised from the brand's purpose-built kitchen facility in Bristol, providing the scalable infrastructure to support continued growth. 

Swoon also operates a customer loyalty scheme across its bars, reflecting the brand's focus on building lasting relationships with the communities it serves.

Bruno Forte told That's Food and Drink: “My Italian family introduced handmade gelato to the UK over a hundred years ago, and Swoon is very much a family business with my wife, mother and sister all involved. 

"That family history and love of gelato drives everything we do, it's why we focus so much on provenance and using only the best and purest ingredients in the flavours we craft.

“Winchester is a city we've had our eye on for a long time. It's a beautiful, historic place with a real appreciation for quality and craftsmanship, the values that sit at the heart of what we do at Swoon.”

To learn more about Swoon visit https://www.swoononaspoon.co.uk.

If you wish to discuss stocking their products visit https://www.swoononaspoon.co.uk/wholesale

Save £8.50 on Luxe Gin: Top-Scoring Trevethan 1929 Gin Sainsbury's Offer

This year celebrate the arrival of Spring with a glass of Trevethan 1929 Dry Gin, a spirit steeped in heritage and twenties romance. 

Even better, the award-winning Cornish gin is available at a special promotional price in Sainsbury's from the 8th–28th April.  

The super luxe gin is reduced from £38 to £29.50 with a Nectar card, offering a touch of luxe for less, just in time for Spring gatherings and Easter entertaining.

Trevethan Distillery has also achieved significant recognition in the International Wine and Spirit Competition (IWSC) - one of the toughest drinks competitions in the world. 

In  2021, Trevethan was named 'UK Gin Distillery of the year, ' and a year later the gin scored 98/100 in a blind tasting: a record for the London Dry category at the time, and an 'outstanding' gold medal.

As cinema found its voice and the world embraced the glamour of the Roaring Twenties, a Cornish chauffeur named Norman Trevethan was quietly crafting his own masterpiece, a classic 'bathtub gin' inspired by London's historic gin palaces. 

Nearly a century later, that original 1929 recipe has been revived, refined and reimagined by chemist-turned-master distiller John Hall, a trip to a whisky distillery inspiring him to go into the drinks business.

Crafted in Cornwall and perfected by science, Trevethan 1929 Dry Gin (43% ABV | 70cl | RRP £38) is distilled using the traditional London Dry method. 

It balances ten botanicals with precision and poise, juniper, coriander and angelica forming its classic backbone, layered with orange and lemon peel, cassia, cardamom and vanilla. 

Locally foraged Cornish elderflower and gorse flower lend a soft floral elegance, bringing warmth and romance to every sip.

The result is beautifully structured and expressive: bold juniper and bright citrus open the palate, unfolding into gentle florals and herbal complexity before finishing smooth with a subtle spiced sweetness. Venues such as Cici's Bar at Paul Ainsworth's No.6 in Padstow, Lympstone Manor, and Ugly Butterfly by Adam Handling MBE serve the gin in G&Ts and cocktails.

Housed in a striking Art Deco-inspired bottle, Trevethan 1929 Dry Gin looks as stunning on your drinks cabinet as it does in a G&T. This is the perfect centrepiece for spring gatherings, bringing a touch of vintage glamour to long lunches, garden drinks and celebratory toasts.

The Perfect Serve

For a refreshing springtime G&T, the dream way to serve Trevethan 1929 Dry Gin is to add the gin first, then the tonic, followed by the ice, so the botanicals are not disrupted. 

 John Hall told That's Food and Drink: “There is one rule in my house on how to make a G&T. Always add the gin first!

"As a distiller, and if you're interested in the chemistry of gin, then you'll know tonic water and gin have very different density levels. If you pour gin over ice immediately you'll shock the botanical oils within the gin, and this will destroy the drink's balance. If we put the ice in first, then the tonic, stir, and then the gin in last, what will happen is the gin will cool a lot more slowly. As the gin cools, the lighter density of the gin starts to slowly match the density of the tonic. The slower cooling is much less of a 'shock' to the gin. This way you'll get a much more balanced drink, the best G&T you've ever tried, with the flavour shining through.” 

Garnish a Trevethan G&T  with a twist of orange peel and a sprig of rosemary to enhance its citrus brightness and juniper depth – a beautifully balanced serve ideal for Spring entertaining.

Another Cocktail Inspiration: French 75

Bring a touch of 1920s glamour to hosting with this classic 

Trevethan French 75:

Ingredients:

35ml Trevethan 1929 Dry Gin

15ml fresh lemon juice

15ml simple syrup

60ml Champagne or sparkling wine

Lemon twist for garnish

Method:

Add ice to a mixer, then the lemon juice, and simple syrup, and lastly the gin and stir slowly.

Strain into a chilled flute.

Top with Champagne or sparkling wine.

Garnish with a lemon twist and serve immediately.

Steeped in history, made with passion and perfected by science, Trevethan 1929 Dry Gin is almost a century in the making – a timeless spirit designed to be shared.

For more information, visit: https://www.trevethandistillery.com

Ebrofrost & Food Team International promote pre-cooked, IQF Pasta, Rice, Noodles & Grains for more efficient food manufacturing

Stand No. N4160, London Excel, 30th Mar to 1st Apr 2026: Ebrofrost, a global specialist and leading B2B supplier in cooked frozen grain-based ingredients, together with UK distributor Food Team International, will be highlighting the benefits of pre-cooked IQF pasta, rice, noodles and grains to food manufacturers seeking greater efficiency, consistency and product quality.

IQF ingredients offer several operational advantages including reduced waste from overcooking, lower labour and energy requirements during preparation, and a consistent cook quality every time. When the full value chain is considered, IQF ingredients can also offer cost advantages compared with traditional dry ingredients.

Ebrofrost’s portfolio includes short-cut pasta, pasta nests, Asian noodles, rice varieties, grains and pulses, all produced from carefully selected, traditional raw materials and cooked using gentle processes before rapid freezing to preserve flavour and structure. The vast range includes options for gluten-free, wholegrain, organic and ready-to-eat and all can be customised to meet specific recipes or specifications.

Two new pasta products will be on show at IFE.

High Protein Pasta that delivers 12g of protein per 100g, double that of standard cooked pasta. Unlike some pulse-based protein alternatives, this pasta is designed to avoid flavour interference and can integrate easily into existing recipes. Produced in the UK high-care facility, it is available in ready-to-eat formats as well as IQF.

pH-Controlled Pasta that significantly reduces pathogen growth risks for manufacturers of ready-to eat pasta dishes whilst also offering extended shelf life, and flexible customisation options. Fully HACCP-compliant and already in use across Europe, this is now available in the UK via Food Team International.

Mark Roscoe, Managing Director Food Team International, told That's Food and Drink: “Food manufacturers and foodservice operators are increasingly looking for reliable, high-quality ingredient solutions that simplify preparation while maintaining authentic taste and texture. IFE allows us to demonstrate how our cooked frozen ingredients can support innovation and efficiency in modern food production.”

https://food-team.co.uk

https://www.ife.co.uk

Troubled by brown avocados? Not anymore! Natavo Avocado showcases world's first 100% natural, non-browning Avocado to UK food businesses

On Stand No. N2657, London Excel, 30th Mar to 1st Apr 2026,  Natavo Avocado will showcase its 100% natural, non-browning avocado at the upcoming International Food & Drink Event 2026 (IFE) at London's Excel. 

This world first innovation has been developed to overcome the well-known limitations of using fresh avocado in food production and food service environments.

Developed using the patented Natavo™ process, the enzyme responsible for browning avocado is naturally deactivated, allowing the fruit to remain fresh, green and visually appealing for up to 10 days after thawing, without additives or preservatives, and without affecting the taste or texture.

Produced in BRC-certified facilities in Mexico and South Africa, Natavo Avocado is designed specifically for high-volume food production environments and particularly for those where the rapid browning and inconsistency of avocado has previously been commercially challenging.

Today, Natavo Avocado supply customers in over 15 countries and have been recognised by The World Food Awards and SIAL (Salon International de l’Alimentation) as a breakthrough in food innovation.

Ross Harris, Director at Naturo Technologies told That's Food and Drink: “Avocado is hugely popular with consumers but notoriously difficult for food businesses to manage consistently at scale.

"Natavo Avocado removes that unpredictability and allows manufacturers and foodservice operators to use avocado reliably whilst also maintaining quality and visual appeal.”

UK visitors to IFE will have the opportunity to discuss the operational benefits of integrating Natavo Avocado into their businesses with the team behind the innovation, and their UK distributor partners, Food Team International.

Mark Roscoe, Managing Director at Food Team International commented: “We’re incredibly proud to be partnering with Natavo Avocado to deliver this world first solution for one of the industry’s most persistent challenges. Natavo Avocado isn’t just another innovation; it’s a much-needed leap forward for sustainability, consistency, and profitability in food service and food manufacturing businesses."

https://food-team.co.uk/

https://www.ife.co.uk/

How to Stay Well-Fed in Uncertain Times: A Practical Guide for UK Households

When the world feels unpredictable, many of us start thinking about the basics, food on the table and how we’ll cook it. 

The reassuring truth is this: you don’t need to panic-buy or fill every cupboard overnight.

With a bit of planning and a steady approach, you can build a resilient kitchen that keeps you well-fed, whatever happens.

Build a Sensible Food Store

The aim isn’t excess, it’s security and practicality. Start by gradually building a stock of food you already enjoy and regularly use.

Focus on:

Tinned essentials: beans, soups, tomatoes, fish

Dry staples: pasta, rice, lentils, oats

Long-life items: UHT milk, sauces, stock cubes

Freezer basics: frozen vegetables, bread, batch-cooked meals

Begin with a 1–2 week buffer, then build towards 3–4 weeks over time. Rotate items as you shop, use older products first and replace them as part of your normal routine.

Plan for Cooking Fuel

Food storage is only half the picture, you also need a reliable way to prepare it.

In most UK homes, gas hobs are connected to the mains, so if supply is disrupted, you’ll need an alternative cooking method rather than a backup cylinder.

Practical options to consider:

A portable camping stove (with appropriate fuel and proper ventilation)

A small electric hot plate (useful if power is still available)

A BBQ or outdoor stove for emergency outdoor cooking

It’s also wise to keep a small selection of no-cook foods, such as:

Tinned meals that can be eaten cold

Crackers, bread, and spreads

Pre-cooked items that don’t require reheating

Additional helpful items:

A flask to retain heat from boiled water

A manual can opener (often overlooked but essential)

Safety first: Never use camping stoves or BBQs indoors due to carbon monoxide risk.

Store Smart, Waste Less

A well-organised kitchen is far more valuable than an overstocked one.

Simple storage tips:

Use airtight containers for dry goods

Label freezer items with dates

Keep similar items grouped together

Store root vegetables in a cool, dark place

This not only extends shelf life but makes everyday cooking easier too.

Cook Once, Eat More Than Once

Batch cooking is one of the simplest ways to save time, energy, and money.

Try:

Large pots of chilli, stew, or curry

Pasta sauces portioned for the freezer

Hearty soups using leftover vegetables

You’ll reduce energy usage and always have a meal ready when you need it.

Don’t Overlook Water

While UK water supplies are generally reliable, it’s sensible to have a small backup of potable water,

Keep a few bottles of drinking water

Or store clean containers you can fill if needed

Water is essential not just for drinking, but for cooking and basic hygiene.

Shop Calmly and Consistently

Panic buying helps no one. A steady, thoughtful approach is far more effective.

A better strategy:

Add a couple of extra long-life items to each shop

Take advantage of offers on staples you already use

Support local shops and producers where possible

Over time, this builds a strong and reliable household reserve.

Keep Meals Simple and Flexible

In uncertain times, simple meals are your best friend.

Think:

One-pot dishes

Meals with interchangeable ingredients

Recipes that don’t rely on hard-to-find items

Examples include:

Jacket potatoes with tinned toppings

Rice and beans dishes

Pasta with simple sauces

Stir-fries using frozen vegetables

Flexibility makes everything easier.

Be Prepared, Not Alarmed

This isn’t about expecting the worst, it’s about being ready and reassured.

A well-stocked kitchen, a few backup cooking options, and a simple meal plan can make everyday life feel far more manageable.

And if nothing changes? You’ll still benefit from:

A more organised kitchen

Less food waste

Fewer last-minute takeaways

Better control over your food budget

Which, in itself, is something worth having.

Celebrate French Language Day with a Feast of French Food & Drink

French Language Day, 20th March, is the perfect excuse to indulge in one of the world’s most celebrated cuisines. 

Whether you’re heading out to your favourite local pub, booking a table at a restaurant, enjoying a hotel break, or simply cooking at home, bringing a touch of France to your plate is easier (and more delicious) than you might think.

The French Connection: Why Food Matters

French culture and cuisine are inseparable. From rustic countryside cooking to refined haute cuisine, France has shaped how the world eats. 

French Language Day isn’t just about words, it’s about embracing the lifestyle, the flavours, and the artistry that come with it.

Dining Out: A Taste of France on Your Doorstep

You don’t need to hop on the Eurostar to enjoy authentic French dishes. Many UK pubs and restaurants offer French-inspired menus, especially classics that have become firm favourites:

Steak frites: simple, indulgent, and timeless

Coq au vin: rich, slow-cooked comfort food

French onion soup: topped with bubbling cheese

Duck confit: crispy, tender, and deeply satisfying

Top tip: Look out for specials boards. French dishes often appear as seasonal treats rather than permanent fixtures.

There are also many French restaurants in Britain. Google the nearest to you. You might be surprised at how many there are.

French Drinks to Sip and Savour

No French celebration is complete without a proper drink pairing:

Wine – From Bordeaux reds to crisp Loire Valley whites

Champagne – The ultimate celebratory fizz

Kir Royale – Champagne with a splash of crème de cassis

French cider – A lesser-known gem, especially from Normandy

Even your local pub may stock a decent French wine or two, perfect for raising a glass to the occasion.

Bring France Home: Simple French Dishes to Try

Celebrating at home? You don’t need to be a Michelin-star chef. French cooking can be wonderfully simple:

Charcuterie boards with cheeses, meats, and crusty baguette

Crêpes – sweet or savoury, perfect for any time of day

Ratatouille – a colourful, comforting vegetable dish

Tarte Tatin – a caramelised apple dessert that looks as good as it tastes

Pair with a bottle of wine, light a candle, and you’ve got instant Parisian vibes in your own kitchen.

French Flair on a Staycation

If you’re planning a night away, many UK hotels offer French-inspired dining experiences or wine menus. A French-themed dinner can add a touch of elegance to any staycation, especially when paired with good company and a relaxed atmosphere.

Make It an Occasion

French Language Day is about celebration, culture, and connection. Why not:

Host a French-themed dinner night

Try speaking a little French at the table (even if it’s just “bon appétit!”)

Explore a new dish or wine you’ve never tried before

Dernières réflexions sur la Journée de la langue française (or Final Thoughts on French Language Day):

You don’t need to be fluent in French to appreciate its culinary brilliance. Whether you’re clinking glasses in a pub, dining out in style, or cooking at home, French Language Day is the perfect excuse to slow down, savour good food, and enjoy life, just as the French do.

Speciality & Fine Food Fair to join Food, Drink & Hospitality Week from 2027, strengthening connections with IFE

Speciality & Fine Food Fair will begin a new chapter in 2027 as it moves to take place alongside Food, Drink & Hospitality Week at Excel London on 5-7 April 2027, bringing the UK's speciality food and drink community closer than ever to the wider food, drink and hospitality industry.

As part of this transition, the Fair will not take place in 2026 and will therefore not hold another edition at Olympia London.

For over a quarter of a century, Speciality & Fine Food Fair has been a trusted platform for producers and buyers to come together to discover exceptional food and drink, share stories and build lasting relationships.  

By taking place as part of Food, Drink & Hospitality Week, the Fair will be joining forces with IFE and its sister events, which welcome over 25,000 trade visitors across three days.

The new setting is designed to increase visibility and commercial opportunity for participating producers while preserving the distinctive spirit that has defined Speciality & Fine Food Fair for more than two decades. 

Speciality brands will continue to showcase high-quality food and drink in a curated environment championing craftmanship, innovation and storytelling, while gaining access to a larger and more diverse buyer audience.   

The move also places the Fair earlier in the year, aligning more closely with key buying cycles, budget planning and menu development across retail and hospitality. 

Mark Wiltshire, Co-Founder & Director of Diverse Fine Food, told That's Food and Drink: “Diverse Fine Food is delighted to support the new and improved Speciality & Fine Food Fair. 

"We truly appreciated being part of the discussions about the future of the show, and we're delighted with the plans taking shape. 

"The refreshed direction brings real momentum to the sector, and we're proud to support an event that consistently celebrates the best in food and drink.” 

Nicola Woods, Event Manager for Speciality & Fine Food Fair, added: “Speciality & Fine Food Fair has always been about bringing the industry together to celebrate exceptional producers and help them build meaningful relationships with buyers. 

"By joining Food, Drink & Hospitality Week and sitting alongside IFE, we're creating even more opportunities for those connections to happen. 

“This move allows us to preserve everything our community values about the Fair - its curated feel, its focus on discovery and its support for emerging brands - while giving our exhibitors access to a significantly larger and more diverse audience of buyers.” 

Speciality & Fine Food Fair will continue to champion emerging and established producers. Its Start-Up Village will remain a central feature, providing a dedicated platform for new brands to gain visibility, tell their stories and connect with buyers looking for the next generation of speciality products. 

Alongside the conversations taking place on the show floor, initiatives like the Meet the Buyer programme and Pitch Live, in partnership with IND!E, will be expanded to facilitate more curated introductions between producers and decision-makers, helping brands secure listings, build partnerships and grow their businesses. 

Matt Hopkins, Co-Founder at IND!E, commented: “Speciality & Fine Food Fair has always been one of the most important discovery destinations for emerging food and drink brands and the buyers looking to find them. IND!E has been attending and supporting the show for many years, so we're incredibly proud to be a key partner as it moves into its next chapter.  

“The move to new dates and a new venue is an exciting step that will allow the event to grow while preserving the unique atmosphere that makes it so special. We're looking forward to being there in April 2027, bigger and better than ever, championing the next generation of challenger brands.” 

The Fair will also continue to collaborate with long-standing industry partners such as the Guild of Fine Food. Managing Director John Farrand commented: “Speciality & Fine Food Fair has long been a key date in the food and drink calendar and an invaluable platform for celebrating and championing outstanding and worthy producers from across the sector.  

“The Guild of Fine Food is proud to have been involved with the show since its inception more than quarter of a century ago. We're excited to be a part of this new chapter and look forward to continuing our partnership, showcasing the annual crop of Great Taste stars as well as the most innovative food and drink makers, to a wider community of buyers.” 

While the setting may evolve, the Speciality & Fine Food Fair's identity will remain firmly rooted in its heritage. Producers and independent retail will still sit at the heart of the event, discovery will remain central to the experience, and the relationships that define the speciality food sector will continue to be built face-to-face. 

From 2027, the Fair will be transformed; combining the community spirit that has long defined the event with the commercial reach of the UK's largest gathering for food, drink and hospitality professionals. 

Find out more about Speciality & Fine Food Fair 2027 at specialityandfinefoodfairs.co.uk/next-chapter.co.uk 

New Easter Makes & Bakes from Bonne Maman

Easter is a time for tradition, togetherness and a little indulgence.

From leisurely family brunches at home to show-stopping desserts, Bonne Mamam has created a collection of delicious bakes and treats to enjoy with the family and friends over the Easter weekend.

Hazelnut Chocolate Easter Cupcakes

What could be sweeter than little bunny ears atop a light and fluffy cupcake, generously piped with a chocolate hazelnut mascapone icing? 

These delicious Easter Cupcakes have Bonne Maman Chocolate Hazelnut Spread swirled throughout, giving a rich, nutty flavour. A simple, pretty treat, perfect for Easter with the family.

Brownie Style Easter Eggs

A fun recipe to follow with little ones this Easter. Follow the steps to bake a simple chocolate sponge, then once cooled it’s time to get messy! Crumble the sponge in to a bowl and mix with heaps of delicious Bonne Maman Chocolate Hazelnut Spread. Next, mould the mixture into individual egg shapes before dipping in pastel coloured, melted white chocolate.

Decorate with pretty springtime sprinkles, et voila, or a dyna chi as they say in Wales, the land of our ancestors.

Easter Cookies

Delicious Easter bunny cookies sandwiched together with Bonne Maman Hazelnut Chocolate Spread. Simply roll out the cookie dough and using a bunny cutter or carboard template, cut bunny shapes from the centre. A simple and fun family recipe that is easy to make and even easier to enjoy.

Flower Cookie Cups

Sweet little flower cookie cups,  filled with an indulgent Bonne Maman Hazelnut Chocolate Spread mousse and topped with mini chocolate eggs. A super pretty (and delicious!) dessert for family gatherings this Easter that everyone is sure to love.

New styles, new thinking and new cheeses to discover. Details announced for Affineur of the Year 2026

The Academy of Cheese has announced plans for Affineur of the Year 2026, and is now inviting cheese lovers to visit, taste and vote for their favourite cheeses.

Taking place on Tuesday 16 June at Christ Church Spitalfields in London, the event will showcase over 50 entries, all pushing the boundaries of cheese innovation in the UK. 

Ticketholders are invited, and encouraged, to sample every single cheese before placing their votes in the People’s Choice Award.

Now in its fifth year, Affineur of the Year brings together cheesemakers, cheesemongers and cheese fans to celebrate the growing affinage movement in the UK, as the craft of meticulous maturation continues to influence Britain’s artisan cheese scene. 

Combining both art and science in equal measure, many entrants take their starting cheeses to weird and wonderful new places. 

Recent creations have been coated in leaves, aged in coal, and washed in liqueur, with some entries going onto enjoy successful product launches in their own right.

Entrants are invited to age up to five different cheeses, with trophies up for grabs in each category, and top honours going to the overall Champion. 

Category options include an 8kg Clothbound Cheddar from Quicke’s (Hard), a 4kg Gorwydd Caerphilly from Trethowan Brothers (Crumbly), an 8kg Blue Stilton from Cropwell Bishop (Blue), and a 250g Baron Bigod from Fen Farm Dairy (Soft). This year’s line-up will also feature a goat’s cheese for the first time; a 2kg Rachel from White Lake Cheese (Washed Rind).

Having attracted great interest from cheese communities around the world since its inception, Affineur of the Year is now supported by some of the leading figures in global affinage. 

As a result, this year’s Champion will receive an exclusive, fully sponsored week‑long professional development experience with the renowned Caves Team at Murray’s state‑of‑the‑art cheese aging facility in New York City.

Also new for 2026, the Mons Formation Rising Star Award will be presented to the competitor who demonstrates outstanding potential and understanding in the art of cheese affinage. 

The recipient will be invited to attend a 5-day affinage course at the Mons Fromager Affineur Caves in the Loire region of France, joining cheese expert Emma Young and legendary affineur, Laurent Mons.

This year’s judging panel will welcome new experts from all over the world, including Josh Windsor from Murray's Cheese in New York and Benjamin Vogel of Gourmino in Switzerland. 

They will judge alongside the likes of Laurent Mons from the Mons Formation, cheese writer and educator Patrick McGuigan, and 3-time Affineur of the Year winner, Perry-James Wakeman from Rennet & Rind.

Affineur of the Year 2026 will see entries coming in from across the UK, with competitors including The Courtyard Dairy in Yorkshire, Mike’s Fancy Cheese in Northern Ireland, Harvey & Brockless in Worcestershire, Fine Cheese Co. in Bath, and Neal’s Yard Dairy, Brindisa, Chiswick Cheese Market London's Paxton & Whitfield.

Affineur of the Year 2026 will take place between 1.00pm – 7.00pm on Tuesday 16 June at Christ Church Spitalfields in London. Tickets are available to purchase now from academyofcheese.org, priced at £60 +VAT.

White Chocolate and Raspberry Easter Fudge Recipe

Our friends at Steenbergs and Nikibakes have asked us to share this rather special White Chocolate and Raspberry Easter Fudge Recipe in time for your to make some batches to help you celebrate the Easter season.

Ingredients and what you will require:-

397g tin of condensed milk or use coconut dairy free condensed milk

450g

white chocolate 

tsp Steenbergs organic Fairtrade vanilla extract

50g icing sugar

350g chocolate mini eggs, some crushed, some whole

2 tbsp freeze-dried raspberries

2 tbsp raw cacao nibs

Method

Line a square tin with greaseproof paper to make it easier to pop your fudge out when it's done and set aside. 

Put the chocolate, chopped, into a heavy based pan, along with all of the condensed milk, and vanilla extract.

Melt on a very low heat, stirring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.

Once melted, tip in the icing sugar and combine very well, it will start to stiffen up at this stage but this is normal. Leave the mixture to cool for about 5 minutes, stirring occasionally to prevent a skin.

Once cooled, pour in 3/4 of the crushed mini chocolate eggs and quickly stir through pour into the tin and smooth over the mixture. 

Pour on the rest of the crushed mini chocolate eggs, freeze dried raspberries, and raw cacao nibs and press into the top of the fudge and store in the fridge overnight. Once it's set, remove from the tin and slice the fudge into squares. ENJOY!

https://steenbergs.co.uk/recipes/baking-and-sweets/white-chocolate-and-raspberry-easter-fudge

https://nikibakes.uk

Food & Drink Businesses Boosted by Award-Winning ERP Partner Success

Food and drink businesses across the UK and beyond are set to benefit from enhanced technology solutions after Manchester-based consultancy Anthesis secured two major industry awards.

Announced on 16th March 2026, Anthesis Ltd. has been recognised as both EMEA North Resell Partner of the Year and Resell Distribution Partner of the Year at the prestigious Infor Partner Network (IPN) Awards. 

The accolades highlight the company’s growing influence in helping food and beverage producers modernise their operations.

Supporting Food & Drink Innovation

In today’s fast-moving food and drink sector, efficiency, traceability, and adaptability are more vital than ever. From managing supply chains to improving production workflows, technology is playing an increasingly vital role.

Anthesis has been recognised specifically for its success in supporting food and beverage manufacturers and distributors through the implementation of Infor CloudSuite, a platform designed to streamline operations and improve business performance.

The result? Faster deployment of systems, better data insights, and ultimately improved outcomes for businesses navigating a competitive and often challenging marketplace.

A Long-Standing Partnership Driving Results

The awards also celebrate a long-standing collaboration between Anthesis and global software provider Infor, a partnership that has spanned over 15 years.

Charles Noden, Joint Founder at Anthesis, described the recognition as a reflection of the team’s commitment to That's Food and Drink: “This recognition reflects the unwavering dedication of our team and the strength of our long-standing partnership with Infor. We are immensely proud and absolutely delighted to receive these two honours.”

For food and drink businesses, this kind of expertise can translate into tangible benefits,  from reducing waste and improving stock control to ensuring compliance with industry regulations.

Why This Matters for Food & Drink Businesses

Whether you're running a small artisan food brand or a large-scale distribution operation, modern ERP (Enterprise Resource Planning) systems are becoming essential tools.

Key advantages include:

Improved supply chain visibility

Better inventory management

Enhanced production planning

Greater compliance and traceability

Data-driven decision making

With rising costs, changing consumer demands, and increasing regulatory pressures, having the right systems in place can make all the difference.

Industry Recognition That Signals Change

The Infor Partner Network Awards are designed to celebrate partners that deliver measurable impact, innovation, and customer success across the global ecosystem.

Jeanne Newberry, SVP of Ecosystem and Business Development at Infor, emphasised the importance of these partnerships: “Our partners are essential to how we grow the business, reach new markets, and deliver better outcomes for customers.”

For the food and drink industry, this recognition signals a broader shift, one where digital transformation is no longer optional, but a key ingredient for long-term success.

As the food and drink sector continues to evolve, partnerships like the one between Anthesis and Infor are helping businesses stay competitive, efficient, and future-ready.

For producers, manufacturers, and distributors alike, investing in the right technology could be the difference between simply surviving and truly thriving in today’s market.

https://anthesisglobal.com

Circumstance Distillery Crowns Winner of Its First Bristol Bartender Cocktail Competition

The innovative competition invited bartenders working across Bristol's bars and restaurants to create an original cocktail using spirits from the Circumstance portfolio, highlighting both the distillery's experimental approach to flavour and the city's vibrant, independent bar culture.

Following a live final held at the distillery, Ben Wilson of The Milk Thistle was crowned the inaugural Circumstance Cocktail Champion.

Wilson's cocktail drew inspiration from Bristol's independent food and drink heritage while showcasing the whisky's complex flavour.

He told That's Food and Drink: “In essence, I wanted the drink to capture the essence of Circumstance and Bristol. 

"To me, it embodied the typical ethos of both the city and the distillery, being go against the status quo, and own it. 

"Using iconic Bristol brands like Ribena, Fry's chocolate and Harvey's Wine Merchants, the honey, coffee, floral, biscuity notes of the Circumstance Rye shine through a flurry of blackcurrant and chocolate, obviously. Circumstance whisky is awesome and my drink is really tasty.”

Founded by distiller Liam Hirt, Circumstance Distillery has built a reputation for pushing the boundaries of English whisky through experimental fermentation, organic grains and flavour-led production.

Speaking about the competition, Hirt said the goal was to highlight the creativity of Bristol's bartending community.

“Bristol has an incredible hospitality scene full of passionate and creative bartenders. This competition was about celebrating the people who bring our spirits to life behind the bar and showcasing the talent that makes this city's bar culture so special.”

By focusing exclusively on local bartenders, the competition underscores Circumstance Distillery's commitment to supporting Bristol's independent hospitality community and strengthening the city's reputation as a hub for craft drinks and innovative cocktail culture.

SHIP SHAPE, BY BEN WILSON, THE MILK THISTLE

45ml Circumstance Rye

25ml Ribena Gastrique

15ml Double Cream Sherry

Garnish: Rye cracker with blackcurrant conserve

Ribena Gastrique:

·         200g Ribena Concentrate

·         80g Red Wine Vinegar

·         100g Caster Sugar

·         Pinch of salt

Combine all in a saucepan and reduce gently until homogenous and thickened slightly.

Double Cream Sherry:

·         2 bars of Fry's Chocolate Cream

·         Harvey's Bristol Cream Sherry (Solera)

·         Optional: Full fat milk

Melt the chocolate in a Bain Marie, adding a splash of milk if the consistency is a little too thick and gooey.

Once melted and homogenous, weigh the amount of chocolate and add 4x that amount in sherry (i.e. 75g chocolate = 300g sherry)

Mix well and refrigerate overnight.

Once chocolate is solid, filter mixture through coffee filters.

https://www.circumstancedistillery.com

https://milkthistlebristol.com

Celebrating St. Joseph’s Day: Traditions, Foods, and Drinks for a Meaningful Feast

St. Joseph’s Day, celebrated each year on 19 March, honours St. Joseph, the husband of Mary and foster father of Jesus. The feast is particularly beloved in Catholic communities and is widely celebrated in Italy, Sicily, and among Italian-American families.

The day combines faith, charity, and food traditions. Historically, it commemorates prayers to St. Joseph during a severe drought in Sicily during the Middle Ages. When rain finally came and crops returned, communities held great feasts in gratitude. Many of the culinary traditions associated with the day continue today.

For food lovers, St. Joseph’s Day offers a wonderful opportunity to prepare traditional dishes, share bread and sweets, and gather family and friends around the table.

The Tradition of the St. Joseph’s Table

One of the most distinctive customs is the St. Joseph’s Table (or altar). Families prepare a table filled with symbolic foods and decorative breads. It is often arranged with candles, flowers, and images of St. Joseph.

The table traditionally includes:

Bread in decorative shapes (crosses, staffs, or crowns)

Fresh fruit and vegetables

Pastries and sweets

Meat-free dishes, reflecting the Lenten season

Wine for sharing

Food from the table is often shared with neighbours, friends, or those in need, reflecting the charitable spirit of the day.

Traditional Foods for St. Joseph’s Day

St. Joseph’s Bread

Decorative bread is central to the celebration. The loaves are often shaped into religious symbols and sprinkled with sesame seeds.

These breads symbolise gratitude and abundance. In some traditions they are given away to visitors or donated to the poor.

Pasta with Breadcrumbs

Because the feast falls during Lent, many traditional dishes are meat-free.

A classic dish is pasta with toasted breadcrumbs, sometimes called poor man’s Parmesan. Variations may include:

Sardines

Wild fennel

Raisins

Pine nuts

The breadcrumbs represent sawdust, symbolising St. Joseph’s work as a carpenter.

Zeppole di San Giuseppe

The most famous sweet of the day is Zeppole di San Giuseppe.

These delightful pastries are typically made from choux dough and filled with:

Custard or ricotta cream

A cherry on top

A dusting of icing sugar

They are one of the most recognisable treats associated with the feast.

Drinks for St. Joseph’s Day

Food is only part of the celebration. Drinks also play a role in bringing people together.

Traditional options include:

Red wine, particularly Italian varieties such as Chianti or Nero d’Avola

Sweet dessert wines like Marsala

Coffee or espresso served with pastries

Sparkling lemonade or citrus drinks for a refreshing non-alcoholic option

For a modern twist, some people enjoy Italian liqueurs such as limoncello after the meal.

A Celebration of Family, Faith, and Generosity

At its heart, St. Joseph’s Day is about gratitude, generosity, and community. The sharing of bread and food reflects a powerful message: when we have enough, we should help others who may not.

Whether you honour the day with a full St. Joseph’s table, bake a loaf of decorative bread, or simply enjoy a pastry and coffee with loved ones, the celebration offers a chance to slow down, gather together, and appreciate the traditions that connect food with faith.

And if you need an excuse to enjoy a custard-filled pastry in the middle of March, St. Joseph’s Day might just be the perfect one.

Beer, Lager, Ale and Cider Cocktails: Creative Drinks to Try at Home

Discover creative beer, lager, ale and cider cocktails you can make at home. Learn how to mix refreshing craft beer and cider drinks for every season.

Beer, lager, ale and cider are traditionally enjoyed on their own, but they can also be the foundation for creative and refreshing cocktails. 

Across the UK and beyond, bartenders and home enthusiasts are increasingly experimenting with beer cocktails and cider cocktails, blending familiar pub drinks with fruit, herbs, spices and mixers to create something new.

If you enjoy craft beer, real ale or crisp cider, cocktails built around these drinks can offer a fun way to explore different flavour combinations without needing a full spirits collection.

Why Beer and Cider Work Well in Cocktails

Unlike stronger spirits, beer and cider already contain layers of flavour created during the brewing or fermentation process. Malt, hops, fruit notes and natural carbonation all contribute to a drink that can act as a ready-made base for cocktails.

Different styles offer different possibilities:

Lager brings crispness and light bubbles

Ale adds malt depth and sometimes caramel or citrus notes

Craft beer can introduce unusual flavours such as tropical fruit or chocolate

Cider offers natural fruit sweetness and refreshing acidity

Because of this variety, beer and cider cocktails can range from light and summery to warm and autumnal.

Easy Lager Cocktails to Try

Lager is often the simplest starting point because its clean flavour pairs well with citrus and soft drinks.

A classic example is the lager shandy, mixing lager with lemonade for a refreshing summer drink. For a slightly more adventurous twist, try adding:

Fresh lime juice

Ginger beer

A splash of orange liqueur

The result is a light cocktail that keeps the refreshing character of lager while adding extra brightness.

Ale-Based Cocktails with Depth

Ales have richer malt profiles, making them ideal for cocktails with deeper flavours.

Golden ales work well with honey, lemon or herbal ingredients, while darker ales pair nicely with spices or cola-style mixers. Some pubs even experiment with ale cocktails using:

Spiced syrups

Coffee flavours

A small dash of whisky or bourbon

These drinks tend to feel fuller and are perfect for cooler evenings.

Cider Cocktails for Every Season

Cider is incredibly versatile and works beautifully in cocktails because it already carries apple or pear notes.

Summer cider cocktails might include:

Elderflower cordial

Fresh berries

Mint and citrus

Meanwhile, autumn or winter cider cocktails can incorporate:

Cinnamon or cloves

Spiced rum

Cloudy apple juice

Warm cider cocktails have also become popular at Christmas markets and winter gatherings.

Tips for Crafting Beer and Cider Cocktails

If you want to experiment at home, keep these simple tips in mind:

Start with good quality beer or cider

Avoid overpowering the base drink with too many ingredients

Use fresh citrus or herbs where possible

Serve well chilled, unless making a warm winter cocktail

The aim is to complement the drink rather than hide it.

A Growing Trend in Pubs and Home Bars

As craft brewing and artisan cider continue to grow in popularity, beer and cider cocktails are becoming more common in pubs, bars and restaurants. Seasonal cocktail menus featuring lager coolers, cider spritzes or ale-based drinks can offer customers something a little different while still celebrating classic British beverages.

For home entertainers, these cocktails are also wonderfully approachable. You can experiment with flavours you already enjoy without investing in an extensive cocktail cabinet.

Beer, ale, lager and cider have long been staples of British pubs. With a little creativity, they can also become the stars of inventive and refreshing cocktails.

Black Velvet is a famous cocktail, made from combing Guinness and Champagne, dating back to the 1860s, invented in London in honour of the late Prince Albert.

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Wetherspoon Spring Real Ale Festival 2026: New Beers to Try Across the UK

Discover the Wetherspoon Spring Real Ale Festival 2026 featuring dozens of new real ales from UK and international breweries in pubs across Britain.

Every spring, pubs across the UK host one of the most anticipated events in the beer calendar: the J D Wetherspoon Spring Real Ale Festival. 

For fans of traditional cask ale, it’s a fantastic opportunity to explore new flavours, discover breweries from around the world, and enjoy a good pint at an affordable price.

Running across hundreds of Wetherspoon pubs nationwide, the Spring Real Ale Festival 2026 brings together around 30 specially selected real ales, many brewed exclusively for the event.

For readers of That’s Food and Drink, this festival is a great reminder that the UK’s pub culture continues to celebrate craft, variety, and experimentation in brewing.

A Festival of Discovery

One of the most exciting things about the festival is the variety of beers available. Rather than every pub offering the same selection at the same time, Wetherspoon rotates the ales across its pubs during the festival.

That means each visit can bring something new.

In fact, most of the beers featured this year are completely new to Wetherspoon pubs, giving regular drinkers and ale enthusiasts the chance to try something they may never have encountered before.

The selection includes a broad spectrum of beer styles, including:

Classic British bitters

Golden ales

Pale ales

Hop-forward IPAs

International collaboration brews

For real-ale lovers, this diversity is part of what makes the festival such a highlight of the pub calendar.

International Brewing Talent

Although real ale is deeply rooted in British brewing tradition, the festival also showcases beers created in partnership with international brewers.

This year’s event includes breweries from countries such as:

Brazil

Italy

Spain

The United States

Mexico

In fact, the 2026 festival marks the first time a Mexican real ale has been featured in the event’s history.

These global influences bring fresh styles and ingredients into the mix, creating beers that combine traditional British cask techniques with international brewing ideas.

Why Real Ale Still Matters

Real ale remains an important part of British pub heritage. Unlike many modern beers, it is naturally conditioned in the cask and served without additional carbonation. This gives it a distinctive character, softer mouthfeel, and complex flavour profile.

Festivals like this help keep that tradition alive while also encouraging experimentation and creativity from brewers.

For pub-goers, it’s also a chance to slow down and enjoy beer as it was originally intended, hand-pulled, properly conditioned, and served fresh from the cask.

A Perfect Pub Excuse

The Wetherspoon Spring Real Ale Festival is about more than just beer. It’s also about bringing people together in pubs, sharing recommendations, comparing tasting notes, and enjoying the social atmosphere that British pubs are famous for.

Whether you’re a seasoned real-ale enthusiast or simply curious to try something new, the festival offers a relaxed way to explore the ever-growing world of craft and cask brewing.

So next time you pass a Wetherspoon pub during the festival, take a look at the pumps, you might just find a new favourite pint waiting for you. 

And don't forget, during the beer festival you can order a third of a pint of three festival ales for the price of one pint.

https://www.jdwetherspoon.com/wetherspoon-spring-beer-festival-2026