Norway "Shows the Way" on Chicken Welfare

Pressure mounts on UK companies to address widespread use of controversial breeds.

Animal welfare advocates today hail ‘historic moment’ as the Norwegian chicken industry announces a total transition away from fast-growing chicken breeds by the end of 2027. 

Norway where 70 million chickens are raised for meat annually, will become the first country in the world to transition to 100% higher welfare breeds.

For decades, NGOs have raised concerns about the use of so-called ‘frankenchickens’ – known in Norway as ‘turbochickens.’ Chicken companies typically use fast-growing breeds which have been selectively bred to gain weight as quickly as possible.

The birds suffer from significant and commonplace welfare problems as a result. Countless exposés show the birds struggling to walk under their own weight. Research suggests that fast-growing chickens suffer hundreds of hours of pain during their short lives.

60% of the chickens in Norway are fast-growing breeds, specifically the Ross 308, which is the breed also used by 90% of the UK chicken industry. Over the past five years the Norwegian industry has gradually adopted higher welfare breeds known as the Rustic Gold and the Hubbard JA787.

“What’s happening now in Norway is a historic moment. It’s one of the greatest improvements to animal welfare in history, and it shows that the transition away from fast-growing breeds is possible. But it also shows just how far behind we are on this issue in the UK, where companies have barely started to address this problem,” says Connor Jackson, CEO of the UK branch of Anima International.

The global animal advocacy organisation Anima International has been campaigning in Norway for five years to see a transition away from fast-growing breeds. In the UK, where it also operates, a number of NGOs have been calling for the same transition since 2017 with the Better Chicken Commitment (BCC.)

Last year, Waitrose became the first major UK company to make a full transition to higher welfare breeds in all its products as part of the BCC. M&S, a fellow signatory to the BCC, has transitioned for all fresh chicken, with a plan to transition completely by the end of this year.

However, fast-growing breeds remain the norm in Britain. Other UK retailers have chosen to focus on giving their chickens more space in efforts to address welfare concerns. Whilst advocates recognise this as a positive step, it does not address the fast-growing genetics of the birds.

“UK consumers care deeply about animal welfare, and they would be shocked to see the reality of an intensive chicken farm even with more space,” says Jackson. “Better management is positive, but it only scratches the surface of the problem. To really improve these animals’ lives, we need to follow in Norway’s footsteps with a transition to higher welfare, slower growing breeds.

“Retailers, along with high street brands like KFC, Greggs and Pret need to step up and solve the widespread use of frankenchickens: that’s the biggest cause of suffering for their chickens. Nothing is stopping companies from getting together with industry and finding a solution just like Norway has.”

https://opencages.org/

The Best Way to Rescue Leftover Veg: Homemade Cheese Sauce (No More Sad Side Dishes)

There are two types of leftover vegetables in this world: the ones you actually want to eat again… and the ones sitting in the fridge in a container you keep moving out of the way like it’s going to disappear on its own.

If you’ve got leftover carrots, broccoli, cauliflower, peas, green beans, sprouts, cabbage, leeks, sweetcorn, or even that “bit of everything” you served with Sunday lunch, I’ve got good news: you’re only one proper homemade cheese sauce away from turning them into something you’ll genuinely look forward to eating.

This is one of those simple kitchen tricks that feels like a cheat code. It’s warming, comforting, uses up odds and ends, and it’s far cheaper than throwing food away and starting again.

Let’s turn those leftovers into a bowl of pure comfort.

Why cheese sauce is the ultimate leftover vegetable upgrade

Leftover vegetables can be a bit… tired. They’ve already been cooked once, they’ve cooled down, and by the time you reheat them they can lean towards mushy or bland.

Cheese sauce fixes all of that.

It adds:

Creaminess and richness (instant comfort food energy)

Salt and savouriness (which most leftover veg needs)

A proper “meal” feel (not just a sad side dish)

A way to mix-and-match vegetables without thinking too hard

It also works brilliantly with vegetables that might not excite you on their own, like boiled carrots or leftover sprouts. Cheese makes everything feel intentional.

What leftover vegetables work best?

This idea is extremely forgiving, but some veg shine more than others.

Brilliant choices:

Broccoli

Cauliflower

Carrots

Leeks

Green beans

Peas

Sweetcorn

Cabbage (especially Savoy or white cabbage)

Brussels sprouts (yes, really!)

Also works well with:

Roasted veg like parsnips, squash, peppers, courgettes

Leftover mash mixed in for a thicker, almost “bake” texture

Cooked potatoes (instant cheesy potato bowl situation)

Just be careful with:

Very watery veg (like courgette cooked to death) — drain first

Salad-style leftovers (not the vibe here)

Easy homemade cheese sauce (the classic, proper way)

This is a simple béchamel base with cheese stirred in. It sounds fancy but it’s honestly easy once you’ve done it once.

Ingredients (serves 2–4 depending on how much veg you have)

25g butter

25g plain flour

300ml milk (any milk works, but semi-skimmed or whole is best)

150g mature cheddar, grated (or a mix of cheeses)

1 tsp Dijon mustard (optional but highly recommended)

Salt and black pepper

Optional extras: pinch of paprika, a tiny dash of Worcestershire sauce, or a little garlic powder

Method

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for 1–2 minutes, stirring constantly. This cooks out the raw flour taste.

Add the milk slowly a splash at a time, whisking well as you go so it doesn’t go lumpy.

Once all the milk is in, keep stirring until thickened (it should coat the back of a spoon).

Lower the heat and stir in the cheese a handful at a time until melted.

Add mustard (if using), season with salt and pepper, and taste.

If it needs more “cheese flavour” rather than just creaminess, add a touch more cheddar.

That’s it. Proper homemade cheese sauce, done.

The best way to reheat leftover vegetables without ruining them

The golden rule: don’t boil them again.

Leftover veg has already been cooked, so you just want to warm it through gently.

Option 1: Stove-top (fastest)

Put your veg in a pan with a tablespoon of water

Cover with a lid

Heat for 2–3 minutes until hot

Then pour over the cheese sauce.

Option 2: Microwave (easiest)

Cover the veg (to stop drying out)

Heat in short bursts, stirring once

Then add the sauce on top.

Option 3: Oven bake (best for “proper meal” vibes)

Mix veg and cheese sauce together in an oven dish, top with extra cheese (and maybe breadcrumbs), then bake at 200°C (180°C fan) for 15–20 minutes until bubbling and golden.

If you want comfort food, this is the winner.

How to serve cheesy leftover veg (so it feels like dinner)

Cheese sauce turns vegetables into something you can build a meal around. Here are a few easy serving ideas:

1. On toast

Cheesy veg on thick toast is criminally underrated. Add a fried egg on top if you want to feel powerful.

2. With a jacket potato

Honestly one of the best combinations going. Add a bit of ham or leftover chicken if you want.

3. As a pasta bake shortcut

Stir cheesy veg into cooked pasta, top with more cheese, oven bake. Done.

4. With sausages or bacon

A tray of sausages and a side of cheesy veg feels like a “real dinner” with minimal effort.

5. In a toastie

Let the cheesy veg cool slightly, pile into a toastie with extra cheddar, and grill until crispy.

6. As a side to a roast dinner repeat

If you had a roast yesterday, you’ve basically got your next dinner sorted already.

Bonus: make it taste like proper pub food

If you want that “this is suspiciously good for leftovers” feeling, use one of these little flavour upgrades:

Mustard + mature cheddar (classic sharpness)

Add parmesan for an extra savoury hit

A pinch of smoked paprika for warmth

A dash of Worcestershire sauce (adds depth) or Henderson's Northern Relish

Blue cheese crumbled in for a rich, punchy sauce

A spoonful of cream cheese to make it extra silky

You don’t need all of them—just one makes it feel intentional.

What cheese works best?

Cheddar is the classic for a reason, especially mature cheddar, but you can mix and match depending on what’s in the fridge.

Great options include:

Mature cheddar (best all-rounder)

Red Leicester (beautiful colour, great flavour)

Gruyère (more “fancy bake” vibes)

Mozzarella (for stretch, but mix with something stronger)

Parmesan (strong, salty, brilliant in small amounts)

Avoid using only mild cheese unless you like a very gentle flavour. Leftover veg needs the boldness.

Storing and using up extra cheese sauce

Made too much sauce? That’s not a problem, that’s future-you being looked after.

Store in a sealed container in the fridge for up to 2–3 days

Reheat gently in a pan or microwave

Add a splash of milk and stir if it thickens too much

You can use it on:

Nachos

Pasta

Chips

Cauliflower cheese

Toasties

Anything you want to become a comfort meal

Final thought: leftovers aren’t boring, they’re a shortcut

Leftover vegetables don’t need to be the “meh” part of the meal you eat because you feel you should.

With a quick homemade cheese sauce, they become a proper, cosy, satisfying dish that feels like you planned it all along.

So next time you spot that box of leftover veg lurking in the fridge, don’t sigh… grab the butter, flour and cheese and turn it into something worth eating.

Because no vegetable deserves to die forgotten in a plastic tub.

Wetherspoon (and Other Pubs) Are Going Big on Veganuary – Here’s What to Look Out For

Veganuary has gone from a niche challenge to a full-on January tradition. 

Whether you’re doing the whole month, just cutting back a bit after Christmas, or you’re simply curious about what plant-based pub food tastes like these days, one thing is clear: Wetherspoon and plenty of other UK pub chains are taking Veganuary seriously.

And honestly? It makes sense. January is already a time when people want comfort food and a fresh start. Add in cost-of-living pressures, healthier intentions, and a growing interest in plant-based eating, and pubs have spotted a golden opportunity to offer something new that still feels familiar.

Why Veganuary Has Become a Pub Event (Not Just a Personal Challenge)

Once upon a time, going vegan in January meant surviving on soup, salad, and smugness.

Now? You can walk into a pub, order at the bar (or on an app), and choose from dedicated vegan options that don’t feel like an afterthought.

Veganuary has become popular because it’s:

Low-pressure (it’s only January, not forever)

Easy to try when restaurants and pubs actually provide decent choices

A conversation starter (you’ll always find someone at the table who’s “trying it out”)

More normal than ever thanks to supermarkets, takeaways, and chain restaurants supporting it

And pubs, being pubs, have adapted to what people want: comfort food with a plant-based twist.

Wetherspoon and Veganuary: A Sign of the Times

Wetherspoon has a reputation for being dependable, affordable, and surprisingly broad in menu choice. So when Wetherspoon adds or promotes Veganuary menu items, it’s a strong signal that plant-based eating is no longer “alternative”.

It’s mainstream.

And what makes Wetherspoon especially relevant for Veganuary is that it’s not just a city-centre trend. Wetherspoon pubs are everywhere, so vegan options become accessible even in smaller towns where independent plant-based eateries aren’t always around.

That’s important because Veganuary only works when it’s convenient.

No one wants a lifestyle challenge that requires a 40-minute drive and a £14 bowl of quinoa.

What Kind of Veganuary Specials Are Pubs Offering?

Every chain does it slightly differently, but the trend is clear: they’re leaning into pub classics.

Expect to see vegan-friendly options like:

1. Burgers and “Pub Grub” Classics

The plant-based burger has basically become the gateway meal. You still get the satisfaction of chips, sauces, and fillings, without feeling like you’re missing out.

2. Vegan Curries and Rice Bowls

Curries, chilli-style dishes, and warming bowls are ideal for winter pub menus because they feel hearty and filling.

3. Meat-Free Versions of Traditional Comfort Foods

Think vegan “chicken” styles, meat-free sausages, or plant-based fillets designed to mimic familiar flavours.

4. Lighter Bits and Sides

Not everyone wants a full burger. Some people just want a few vegan sides, chips, salad options, or smaller plates while the rest of the group does their normal thing.

It’s Not Just Wetherspoon – The Whole Pub Scene Has Joined In

Wetherspoon might be the big headline because of scale and price, but they’re far from alone.

Across the UK, many pub chains (and even independents) now create limited-time vegan menus during January. It’s become a seasonal event in the same way that:

Christmas brings festive specials

Summer brings grills, salads and “lighter options”

January brings plant-based comfort food

And this shift is important because it means vegan food is being treated as a normal choice, rather than a niche request that makes the chef sigh.

Why Pub Veganuary Menus Are Actually a Big Deal

It might seem like a small thing, a new burger option, a vegan wrap, a meat-free curry.

But culturally? It’s huge.

When major pub chains offer Veganuary options, it helps:

Make vegan eating more approachable

Support people who want to reduce meat without going “all-in”

Keep groups together (no one wants the vegan friend to have one sad side salad)

Encourage better menu labelling for allergies and preferences

Prove demand is real, which makes menus improve year after year

The more customers order vegan options, the more pubs will invest in better recipes — and that benefits everyone.

The Best Way to Enjoy Veganuary in a Pub (Without Feeling Like You’re Missing Out)

If you’re trying Veganuary, the easiest way to keep it enjoyable is to treat it like an experiment, not a punishment.

A few tips:

Go for dishes that suit vegan food naturally.

Curries, chilli-style meals, veggie-loaded plates, and spicy dishes tend to be more satisfying than something trying too hard to mimic meat.

Don’t be shy about sauces and sides.

A good vegan meal isn’t just the main item — it’s the extras that make it feel “pub-worthy”.

Try something you’d normally order.

If you always get a burger, try the plant-based one. If you usually go for comfort food, choose the vegan version of a classic rather than forcing yourself into a salad.

Pair it properly.

Vegan pub food can be amazing with the right drink choice — a crisp lager, a cider, a soft drink, or even a warming hot drink if you’re doing a daytime pub stop.

Why This Matters Beyond January

Veganuary is great, but the bigger win is what happens after January.

The real progress is when:

Vegan items stay on menus year-round

Meat-free options improve in quality

More pubs offer choices that feel genuinely satisfying

People stop viewing vegan food as “weird” or “extreme”

Even if you only try one or two vegan meals this month, you’re part of that shift. And if Wetherspoon and other UK pub chains keep pushing these options forward, plant-based eating becomes less of a challenge and more of a standard choice.

Final Thoughts: Veganuary Is Getting More Fun (And More Pub-Friendly)

If you’d told someone ten years ago that you could walk into Wetherspoon in January and pick from promoted vegan-friendly menu items, they’d probably have laughed.

Now it’s just… normal.

And that’s the best thing about this whole trend. Veganuary doesn’t have to feel like deprivation anymore. It can feel like what it should be:

A simple, affordable, comforting way to try something different — with chips on the side.

Burns Night at Wetherspoon: FAQ

What is Burns Night and why is it celebrated?

Burns Night is celebrated every year on 25th January to honour Robert Burns, Scotland’s national poet. It’s traditionally marked with a Burns Supper featuring haggis, poetry readings, and a toast to Burns (often with whisky).

Does Wetherspoon do anything special for Burns Night?

Many Wetherspoon pubs mark Burns Night by offering seasonal Scottish-inspired menu items around late January. Availability can vary by location, so it’s worth checking your local pub’s menu nearer the time.

What food is traditionally eaten on Burns Night?

The most traditional Burns Night meal is haggis, neeps and tatties. Neeps are usually swede or turnip, and tatties are mashed potatoes. It’s often served with a rich gravy or whisky sauce.

Can you get haggis at Wetherspoon during Burns Night?

Most Wetherspoon pubs include haggis-based dishes during Burns Night celebrations, but it can vary depending on the pub. Checking the menu in advance is the best way to confirm.

What does haggis taste like?

Haggis is generally rich, savoury, peppery, and well-seasoned. Many people compare it to a spiced stuffing or a strongly flavoured sausage filling, especially when served with mash and gravy.

Is haggis spicy?

Haggis isn’t usually hot-spicy, but it can be peppery and warming. The flavour is bold rather than fiery.

Do you have to drink whisky on Burns Night?

No. Whisky is traditional, but Burns Night is about celebrating Scottish culture and enjoying a meal. You can raise a toast with any drink, including beer, cider, or a soft drink. Some Wetherspoon pubs have a special Scottish ale for Burns Night.

Is Burns Night only for Scottish people?

Not at all. Burns Night is celebrated across the UK and beyond. Plenty of people who aren’t Scottish enjoy the tradition, the food, and the fun of it.

Do you need to book Wetherspoon for Burns Night?

You don’t need to book for Wetherspoon, but Burns Night can be busier in the evening, especially in popular town-centre pubs. If you want a specific table or time, going a little earlier can help.

Is Burns Night food suitable for picky eaters?

It can be. If you’re unsure about haggis, you could share a dish with someone, or pick a more familiar pub option and still enjoy the Burns Night atmosphere.

Are there vegetarian or vegan options for Burns Night?

Some venues offer vegetarian or vegan haggis alternatives, but availability varies by pub and menu. It’s best to check the menu locally if you’re looking for plant-based Burns Night food.

Why is Burns Night popular in January?

Burns Night is popular because it brings a bit of warmth and tradition into a cold month. It’s a great excuse for a comforting meal, a cosy pub visit, and something to look forward to after Christmas.

How can I celebrate Burns Night without doing a full Burns Supper?

You can keep it simple: order a Scottish-inspired meal, read a short Robert Burns poem, and do a quick toast. Even a relaxed pub meal can still feel like a proper celebration.

Is Burns Night good for a cosy date night?

Yes — Burns Night is ideal for a cosy date night. It’s seasonal, a little bit special, and it naturally suits a relaxed meal out with hearty food and a winter drink.

What time should you celebrate Burns Night?

Most people celebrate Burns Night in the evening, but there’s no strict rule. A lunchtime meal, early dinner, or a casual evening pint can all count.

Burns Night at Wetherspoon: Quick Summary

Burns Night is celebrated on 25th January in honour of Scotland’s national poet, Robert Burns. Many people mark the occasion with a hearty meal like haggis, neeps and tatties, often paired with a toast (whisky optional!). 

Wetherspoon is a popular choice for Burns Night celebrations thanks to its affordable prices, relaxed atmosphere, and convenient locations across the UK. Menu options can vary by pub, so it’s worth checking your local Wetherspoon nearer the date. Whether you go all-in on tradition or keep it casual, Burns Night is a cosy way to brighten up January.

In fact you can book a room at one of the Wetherlodge hotels attached to some of the pubs in the chain. But in order to keep room rates low you should book them via Wetherspoon.

https://hotels.jdwetherspoon.com

Sweetheart Jars of Bonne Maman

Add a little extra romance to your Spring time table with one or two delightful jars of love from Bonne Maman.

Choose from six gorgeous flavours of Sweetheart Jars for special little gifts or to create delicious breakfasts, tea times and desserts that show you care on Valentine's, Pancake and Mother's Days.  

The special Sweetheart Jars of Bonne Maman Strawberry, Apricot and Raspberry Conserve, Bitter Orange Marmalade (370gm jars, rrp £3.30) plus Award-winning Hazelnut Chocolate Spread (360gm jar, rrp £4.10) and Sweet & Crunchy Peanut Spread (230g jar, rrp £2.90) are available nationally while stocks last.

Cauldron Foods Makes Good Start to Year

Cauldron Foods is kicking off the year with the launch of Cauldron Express – a four-strong tofu range delivering big flavour with zero fuss.

Available now in Tesco, the high-protein, plant-powered Cauldron Express range claims the title as the fastest tofu on the market. 

Cooking in just five minutes, the range has been created to get more shoppers diving into the delicious world of tofu by tackling two of the biggest drivers for trial - taste and speed.

Lucy Grogut, Marketing Director at Cauldron Foods, told That's Food and Drink: “Despite being the fastest growing sector, worth £57.5m, our consumer research identified that tofu is still commonly seen to be tricky to cook and prepare, often resulting in a bland flavourless finish and kitchen frustrations. 

The new Cauldron Express range brings delicious punchy flavours, with a 5-minute cook time and convenient pressed and dressed formats that address these barriers, giving consumers the tofu ‘’ta-da’’ moment they need.

“We know we will stand out with this range, as it brings something truly unique to the market, that can’t be found anywhere else in the tofu fixture. We’ve used our signature plant alchemy to create bold, delicious products that remove the perceived ‘faff’ of tofu prep. Giving consumers, and retailers, something genuinely new, exciting and distinctive in a competitive category.”

The Range:-

Cauldron Express Marinated Tofu pieces

Punchy, aromatic, five-minute masterpieces. Dialling up Cauldron’s unique blend of herbs and spices, these super convenient marinated pieces pack bold, Asian-inspired flavour and deliver a delicious dinnertime win in minutes. Perfect tossed through a stir fry, tucked into a wrap or sprinkled over salad.  

Cauldron Express Teriyaki Marinated Tofu (RRP £2.75, 160g) - also available in Waitrose this month.

Cauldron Express Ginger & Garlic Marinated Tofu (RRP £2.75, 160g) – a fresh new look for Cauldron’s existing Marinated Tofu Pieces, now renamed to spotlight the flavour.

Cauldron Express Grillable Tofu

Tofu built for the heat. Super-firm, pre-marinated and ready to grill, griddle or BBQ. These high-protein blocks don’t crumble under pressure, they rise to the occasion, bringing flavour-packed, plant powered oomph to any plate.

Cauldron Express Oregano & Thyme Grillable Tofu (RRP £2.30, 180g, Serves 2)

Cauldron Express Smoky BBQ Grillable Tofu (RRP £2.30, 180g, Serves 2)

The Cauldron Express range will roll out further from May 2026.

Lucy concludes: “We’ve seen positive movement across all key brand equity measures recently, with Cauldron growing in brand awareness and recommendation in Q3 2025, and improvements in brand perceptions of taste, value, quality and health over the past year. Innovation is central to Cauldron’s DNA and placing ourselves in even more kitchen occasions by focusing on distinct and delicious flavour profiles alongside versatility and ease is key to sustaining that momentum.

“Our range is packed with tasty plant possibilities. This latest launch continues our mission to deliver unique and perfectly balanced flavours with real nutritional benefits, wrapped up in convenient products that fit perfectly into busy, modern lifestyles. 

But convenience does not come at the expense of flavour. Every single one is packed with the perfect combination of plants, flavours, herbs and spices that we know consumers love. They’re full of moreish mouthwatering flavour, not a bland bite in sight.”

Quorn Back on TV as It Expands Its 'No Artificial Ingredients and High in Protein' Frozen Range

Quorn is strengthening its 'No Artificial Ingredients and High in Protein' range with the removal of all artificial ingredients from its Quorn Fillets.

Now available in all major retailers, the Quorn Fillets (RRP £2.65, 312g) are now made with just three ingredients. 

They join Quorn Mince, Quorn Pieces, Quorn Swedish Style Balls and Quorn Strips to make up a five-strong range of planet-friendly, simple ingredient products that deliver easy, tasty and nutritious swaps for the meals consumers love.

Lucy Grogut, Marketing Director at Quorn Foods UK, told That's Food and Drink: “53% of UK consumers say that healthy nutrition has become more important to them in the last five years, and our range makes it easier than ever for shoppers to make better choices without losing out on taste or convenience.

“We've had an incredible response to the range since we launched our No Artificial Ingredients and High in Protein range in August. Quorn's brand recommendation jumped 3 points, a major win in just one quarter and brand perceptions have improved across the board, with shoppers now rating Quorn higher on taste, health, quality, and value.

“We're also outperforming competitors in frozen with the range helping to drive consistent month-on-month share growth.”

The 'No Artificial Ingredients and High in Protein' range benefits from bold new packaging, designed to maximise freezer standout and appeal to ingredient-savvy shoppers. The new look, with clearer nutritional call outs on the front and back, has been very well received, driving purchase intent by +17% in System1 testing.

Quorn's much-loved puppets are also back on TV screens in the brand's 'Nothing to Hide' advert, which received an 'Exceptional' star rating from System1. With January being a key month for driving penetration into the meat-free category this return to TV gives Quorn a strong start to the year, building on the successes of 2025.

Perry Pig, Clarence Cow and Chickson Chicken are the stars of the playful ad that highlights Quorn's 'No Artificial Ingredients and High In Protein' frozen range. The ad opens with Perry's smooth narration over a delicious Massaman curry made with Quorn Pieces before the puppets realise their lower halves are pixelated. Clarence's panicked “Wait! No artificial ingredients, is that why we're naked!?” then sets up a cut to a smoky Quorn Mince BBQ burrito.

Finishing with a showcase of Quorn's hero dishes, the ad ends on a humorous behind-the-scenes shot where Clarence asks: “Have we always been naked?” to which Chickson replies, deadpan: “I don't know.”

The 10-week campaign follows on from the success of October and November's campaign, going back on TV, VOD, and supported by social influencers, and PR reaching millions of consumers across the UK. The activity also includes a strong shopper marketing campaign across the UK.

Bristol Blends: Valentine's for the Coffee Lovers

Valentine's dinners are rarely about the food alone - they're about what happens after. When the plates are cleared away and the conversation slows, Psychopomp Single Origin Coffee Digestif offers a quietly indulgent way to linger a little longer.  

Blended in Bristol using unsweetened, single origin speciality coffee and English wheat spirit, this vegan treat is a far cry from the sugary coffee liqueurs many people have come to expect. 

Instead, it delivers deep espresso and dark chocolate notes with a clean, dry finish that feels perfectly at home after a rich meal.

Unlike traditional coffee liqueurs, which rely on sweetness to carry flavour, Psychopomp's Coffee Digestif focuses on clarity and character.

Each batch is made using seasonal beans chosen for their distinct profile, meaning no two releases are ever quite the same - local roasters such as Triple Roast, Clifton Coffee and next up Oddkins - work collaboratively with Psychopomp to create unique blends for each batch. 

The result is a spirit that reflects its origin, much like a thoughtful wine pairing, and offers something genuinely different for coffee lovers.

Best served over ice after dinner, the Digestif also works beautifully poured over ice cream for a simple affogato, or used to sharpen classic cocktails like an Espresso Martini. 

Its versatility has made it a favourite with bars and restaurants including The Pig near Bath, The Pig in the Cotswolds, and Bravas in Bristol.

B Corp certified, carbon-neutral Psychopomp Microdistillery was founded in Bristol by former cardiologist Liam Hirt and is a carbon-neutral producer focused on flavour-first spirits. 

Alongside the Single Origin Coffee Digestif, the distillery produces small-batch gin, aquavit and absinthe, with the same commitment to experimentation and provenance.

Its sister site, Circumstance Distillery, is one of Britain's first new urban whisky distilleries in decades.

Whether opened at the end of a Valentine's meal or given as a gift to someone who cares about coffee, Psychopomp Single Origin Coffee Digestif is about slowing down and enjoying what comes after.

Recently, Psychopomp reopened its bar on beautiful St. Michael's Hill in Bristol, after a six year lockdown related hiatus, and the intimate space is the perfect space to pick up a bottle on the way home if you happen to be local.

Whether brought to the table as the final course or wrapped as a Valentine's gift for a coffee lover, Psychopomp Single Origin Coffee Digestif has been created to be the kind of drink that turns the end of dinner into the best part of the evening.

Psychopomp Single Origin Coffee Digestif | 70cl | 20% ABV | Suitable for Vegans

Links to buy

Master of Malt RRP £20.97 https://tinyurl.com/4dx7fcuf

Available from Microdistillery.co.uk RRP £22

Psychopomp Bar, Bristol RRP £22

Also available at the following restaurants:

The Pig In The Cotswolds

The Pig near Bath 

Bravas, Bristol

YOGOODY Makes UK Debut in Holland & Barrett Stores

YOGOODY, a European food brand producing stable fermented yoghurt-style drinks, has entered the UK market with a nationwide listing in more than 450 Holland & Barrett stores across the UK and Ireland, marking a major step in the brand’s international expansion.

The range introduces a yoghurt-style drink designed to deliver the benefits of fermented dairy in a more flexible, convenient format. 

Supplied as a powder format to be mixed with water, the product does not require refrigeration and offers a shelf life of up to one year, providing operational advantages for retailers alongside everyday convenience for consumers.

The launch comes as gut health continues to move into mainstream, reflecting broader consumer interest in digestive health, functional nutrition and on-the-go formats, as well as increasing interest from retailers in products that are easier to store and distribute. YOGOODY’s format is designed to respond to these trends both on - and off-trade.

“At Holland & Barrett, we are constantly looking for brands and innovations that deliver added value and relevant innovation, offering solutions aligned with consumer expectations. YOGOODY presents a distinctive concept that combines convenience, taste and nutritional quality, and fits well with our mission to provide practical and healthy alternatives," said Leila Whitman, Category Manager - Superfoods

For retailers and distributors, the format offers practical benefits, including lower transportation and energy requirements, reduced reliance on chilled storage, and less product waste, which supports both sustainability goals and operational efficiency.

YOGOODY products are produced using an advanced freeze-drying process and made with real fruit, containing seven types of probiotics alongside prebiotic fibre. The range is also rich in protein, high in fibre and low in fat. 

Nuno Abreu, Managing Director from YOGOODY told That's Food and Drink: “Our partnership with Holland & Barrett is an important milestone for the business. It brings our shelf-stable yoghurt-style format into one of Europe’s most established health and wellness retail environments and reflects the growing focus on gut health and functional nutrition. 

In the UK, YOGOODY will be available both in-store and online through Holland & Barrett in the following formats:

Multi-serve packs

7-pack format in strawberry, vanilla, mango and wild berries

Larger format

450g pack featuring all four flavours

Accessories

Branded shaker with an introductory strawberry portion

The product is now available in-store and online at Holland & Barrett.

YOGOODY is a food brand focused on reimagining yoghurt through innovation, sustainability and consumer-centric design. Using a freeze - drying process to create shelf-stable fermented products, the brand delivers convenient nutrition while reducing waste and simplifying distribution for retailers.

https://yogoody.com/en-gb

BRULO raises over £1m as Zoopla, Beavertown and Funkin founders back premium alcohol free beer challenger

BRULO, the premium alcohol free beer brand which is redefining modern drinking culture, has raised over £1 million in its first funding round, as the alcohol free beer category accelerates across both on-trade and grocery.

It's been attracting backing from some of the UK's most successful consumer and drinks entrepreneurs.

Investors joining the round include Alex Chesterman, founder of Zoopla, Cazoo and LoveFilm; Logan Plant, founder of Beavertown; Alex Carlton, founder of Funkin Cocktails; Richard Kaffel, founder of Red Letter Days; Andrew King, former Funkin and AG Barr executive; Freddy Ward, founder of WILD; and Max Lousada, former CEO of Warner Music UK.

Founded by James Brown, previously the founder of Beer52, BRULO has emerged as one of the UK's fastest-growing alcohol free beer businesses, combining premium branding, data-led product development, and a profitable, asset-light operating model. The Guardian has described BRULO as “The Rolls-Royce of Alcohol Free Beers”.

The company reported £3.6m in net sales with 21% EBITDA in its most recent financial year and has grown revenues at a 70% compound annual growth rate over the past three years. BRULO has been profitable since launch and continues to outperform category benchmarks, with a Net Promoter Score of 79 and a repeat purchase rate of 73% across its direct-to-consumer channel.

As part of the round, BRULO has strengthened its leadership team with the appointment of Alex Carlton, founder of Funkin Cocktails, and drinks industry veteran Andrew King as co-chairs and non-executive directors. Together, they bring deep brand building and commercial experience across premium beverages and will support strategy, distribution, and commercial partnerships across UK on-trade, off-trade channels and international territories. 

Product innovation remains central to BRULO's growth strategy. Following the successful sell out launch of its CBD IPA, the company is building a world first alcohol free innovation pipeline for 2026 focused on the “Blurred Lines” opportunity, serving the growing majority who flex between drinking and not drinking and are making alcohol free beer an everyday choice in a £15bn+ global category.

International momentum is accelerating and now accounts for around half of sales. BRULO is listed in Dean & DeLuca stores across Japan and is the number one alcohol free beer on Amazon Japan. The company has also established a new fulfilment hub in the Netherlands to support EU direct-to-consumer expansion, with European shipping set to launch in the coming weeks. BRULO's next phase of growth will also focus on unlocking on-trade and grocery listings in key markets where the brand already has strong traction.

James Brown, Founder of BRULO, told That's Food and Drink: “This round brings together founders and operators who have built some of the most recognisable consumer brands in the UK. Their support is a huge vote of confidence in what we're building. Alcohol free beer is entering a defining phase ,and we believe BRULO is uniquely positioned to build a standout global brand in the category.”

Alex Carlton, Co-Chair of BRULO, added: "In this industry, you rarely see a founder nail the 'holy trinity' right out of the gate, but James has done exactly that with BRULO: an exceptional liquid that genuinely over-delivers on taste, a beautiful, modern brand, and a highly efficient business model. Having spent my career building Funkin and STRYKK, I knew immediately that I had to be part of this journey.

The category opportunity is enormous as we move toward a 'blurred lines' drinking culture, and I'm incredibly proud to have brought together such a world-class group of investors to back this vision. I'm grateful to every one of them for joining us, we've assembled a truly all-star cap table. Now it's all about execution, and I couldn't be more excited to work with James, to scale BRULO into a global leader.”

To allow additional investors to participate alongside these backers, BRULO has reopened its Crowdcube round from 9:00am on 19th January 2026 for a strictly limited one-week period, giving the wider community the opportunity to join before it closes.

https://www.crowdcube.com/companies/brulo/pitches/bV6pVb

BRULO is a UK based alcohol free beer brand brewing bold, modern beers designed to stand shoulder to shoulder with full strength classics. Its flagship beer and best selling beer is Lust For Life IPA. The company sells through direct-to-consumer, hospitality, retail, and international export channels.

For more information, visit www.brulobeer.com

Swizzels ramps up production as demand for vegan sweets soars for Veganuary

Love Hearts, Drumstick, Parma Violets, and Refreshers are among the vegan sweets rolling off the production line at Swizzels as the UK’s largest family-owned sweet manufacturer gears up for rising vegan demand in the confectionery aisle.

With its extensive range of vegan favourites, Swizzels is answering the growing call for plant-based sweets – a trend that has seen a significant rise, with vegan claims in the sugar confectionery category up 33% in 2024, compared to 17% in 2019.

Vegan treats, once seen as a niche trend, are now a fixture in the confectionery aisle. Veganuary’s popularity has surged each year, with over 25 million participants worldwide in January 2024 alone.

Swizzels has been leading the way with its vegan-friendly range that paved the path long before the current surge in demand. Today, nearly all of its popular products are entirely vegan, appealing to plant-based and traditional sweet lovers alike.

Swizzels’ Variety Bags are a vegan favourite, especially during January, with packs like Scrumptious Sweets, Curious Chews, and Luscious Lollies. With a RRP of £1.25, these individually wrapped sweets make vegan snacking easy and accessible for friends and family alike, available nationwide in supermarkets and convenience stores.

Ailish Pope, Brand Manager at Swizzels, told That's Food and Drink: “For many, Veganuary is a fun opportunity to explore plant-based options they might not otherwise try, and we’re proud to offer a wide range of vegan sweets for everyone, whatever their flavour preferences or budget.

“Our sixth annual ‘All These, All Vegan, All Year’ campaign celebrates delicious vegan treats that people can enjoy any time, not just during Veganuary.

“For those curious about going vegan, our range offers an easy, tasty introduction without sacrificing the flavours they love. And should anyone choose to continue, our vegan sweets are available all year round at affordable prices.”

For those looking to get a head start on Veganuary 2025, Swizzels’ vegan range – starting at just 20p – is already available in major retailers and convenience stores across the UK.

Swizzels is the UK’s largest family-owned independent sugar confectionery business and one of the few confectionery companies to still manufacture sweets in the UK.

The company makes a range of well-known products including Love Hearts, Refreshers, Drumstick Lollies, Rainbow Drops, Double Lollies, Squashies, and Fruity Pops.

https://swizzels.com

Celebrate Veganuary with Lola's Cupcakes

Whatever your reason for opting for plant-based products this Veganuary, Lola’s vegan range makes the choice a whole lot easier, ensuring you can continue to enjoy all your favourite cakes and cupcakes without having to compromise on flavour. 

Don’t believe us? Read on to discover Lola’s simply irresistible selection of Veganuary treats!

Mouthwateringly Moreish: Vegan Caramel Biscuit Cake 

Small (8): £27.50, Medium (14): £45, Large (24): £75, Extra Large (40): £100

We meant it when we said you don’t have to compromise on flavour. 

This deliciously moist vegan caramel sponge is filled with Biscoff biscuit spread, iced with a caramelised Biscoff buttercream and topped off with Biscoff biscuit crumbs and a caramel drizzle and is the indulgent treat that everyone deserves this January. 

Fruity and Fresh: Raspberry and Passionfruit

Small (8): £27.50, Medium (14): £45, Large (24): £75, Extra Large (40): £100

Fancy a fresh twist on Lola’s fan favourite? The Vegan Raspberry and Passionfruit cake is perfect for those who prefer something more fruity. Featuring light vegan lemon and raspberry sponges, the cake is filled with raspberry and passionfruit compote and decorated with vegan passionfruit cream cheese icing fresh and freeze-dried raspberries.

Vegan Classics: Red Velvet 

Small (8): £27.50, Medium (14): £45, Large (24): £75, Extra Large (40): £100

Lola’s dreamy Red Velvet cake is so iconic that it’s only fair that those following a vegan and egg free diet can enjoy it too! Finished with delicious vegan cream cheese and red velvet crumbs, this is the crowd pleaser for any occasion in the diary this Veganuary. 

Chocolate Heaven: Vegan Brownie Cake

Small (8): £27.50, Medium (14): £45, Large (24): £75, Extra Large (40): £100

The Vegan Brownie Cake brings the best of chocolate brownies and rich chocolatey cakes together and will satisfy your vegan chocolate craving. Rich vegan chocolate sponges are iced with luscious chocolate buttercream and topped off with vegan chocolate brownie chunks, chocolate ganache and a sprinkling of gold dust.

Vegan Cupcakes

Box of 6: £22.50, Box of 12 minis: £25.80

Fancy having a taste of all of the above flavours? Lola’s delicious range of vegan cupcakes in boxes of 6 or 12 minis features four indulgent flavours: vegan red velvet, vegan caramel biscuit, vegan brownie and vegan raspberry and passionfruit, which are also available for nationwide delivery. 

While Veganuary might be only for one month of the year, Lola’s vegan range is available for nationwide delivery all year round. It can be personalised with any message you choose, making them perfect for birthdays, anniversaries and every occasion.

https://www.lolas.co.uk

January, the Mexican Way at Wahaca

From plant-based tacos and nourishing bone broth to no and low-alcohol cocktails - plus a seasonal margarita for those of us are body swerving Dry January, Mexican-inspired restaurant Wahaca is welcoming 2026 with some suitably delicious new specials.

For anyone embarking on a plant-based start to the year, the Caramelised Veg & Macadamia Tacos (£7.50), are a vibrant new vegan option packed with flavour and goodness. 

Soft corn tortillas are filled with organic Riverford roasted carrots, leeks and cherry tomatoes, then finished with a rich macadamia nut mole - made to a recipe from co-founder Thomasina Miers’ new book Mexican Table.

The veg-packed filling is naturally rich in prebiotics and pairs perfectly with the deeply satisfying mole that’s full-bodied yet balanced. Comforting, wholesome and great for keeping the winter chill at bay.

For those not going meat-free but who are still craving something nutritious and restorative, the Slow-Cooked Pork Pozole (£8.95) offers an ideal alternative. Inspired by the fare served up by the pozole stalls on the streets of Oaxaca, this take on a traditional Mexican soup sees a clear, slow-simmered bone broth studded with white corn kernels, tender shredded pork, lime-marinated cabbage, avocado and crisp radish. 

Light, citrusy and gently spiced with hints of chilli and garlic, it’s deeply warming without feeling heavy - and full of nutritious goodness. Add an optional Three Cheese Quesadilla (+£4.00) on the side to mop up every mouthful of this marvellous new special.

Wahaca’s New Year specials don’t stop with just the food. The Mini Non-Alc Trio (£7.50) provides a playful way to sample three alcohol-free cocktails in mini taster serves: a refreshing Cucumber, Jalapeño & Basil Smash, a tropical Pineapple & Passion Fruit Picante, and a Blackberry Sour that brings a sumptuous sharpness to the table. Beer lovers who are cutting out the booze can opt for the Lucky Saint Michelada (£7.70), a bold, smoky, Mexican-style Bloody Mary topped with a 0.5% lager, served up with lime, a stick of celery and a lip-smacking Tajin rim.

And there’s a high-spirited new cocktail special that’s just the ticket for those skipping Dry January altogether. Raise a glass to the year ahead with the limited-edition Rhubarbarita (£9.95) which puts a superbly seasonal twist on the classic margarita, blending freshly juiced rhubarb with tequila, and  finished with a playful rim of crushed rhubarb-and-custard sweets.

“Our new pozole is inspired by the one we fell in love with outside the 20 de Noviembre market in Oaxaca City”Wahaca co-founder Thomasina Miers told That's Food and and Dribk.

“Comforting, restorative and brimming with flavour, it feels like the natural recipe for our chefs to be cooking in the New Year when the weather is dark and inhospitable - the perfect dish to devour when coming in from the cold.  For those avoiding meat they have their vegetable taco with its rich, brick-red macadamia nut mole, seasoned with mild guajillo chillies and warming spices for a plate that is deeply savoury yet completely plant-based. And to drink, a perfectly pink rhubarb margarita – full of sherbet fizz and rhubarb tang. Yes please!”

Find your nearest branch here https://www.wahaca.co.uk

Apios Americana Recipes and Where to Buy the Plants

Apios Americana Potato Bean Stew (American Groundnut Stew)

A hearty, comforting bowl with a nutty “potato-like” twist

If you’re lucky enough to get your hands on Apios americana (also known as potato bean or American groundnut, or Hopniss), you’ve got a brilliant ingredient for cosy, filling meals. 

The tubers cook up starchy and satisfying like potatoes, but with a slightly nutty, richer flavour that makes them feel a bit more special.

This recipe is a warming, one-pot-style stew that suits the potato bean perfectly — and if you can’t source Apios americana easily, I’ve included simple UK-friendly substitutes too.

What You’ll Love About This Potato Bean Stew

Comforting and filling (proper cold-weather food)

Uses simple ingredients

Great for batch cooking

Flexible: vegetarian or meaty

Easy to adapt if you can’t find Apios americana

Apios Americana Potato Bean Stew Recipe

Serves: 4

Prep time: 15 minutes

Cook time: 45–60 minutes

Ingredients

Main ingredients

500g Apios americana tubers (potato beans), scrubbed clean

1 tbsp olive oil (or butter for extra richness)

1 large onion, diced

2 carrots, sliced

2 celery sticks, sliced (optional but lovely)

3 cloves garlic, finely chopped

1 tsp smoked paprika (optional, but adds warmth)

1 tsp dried thyme (or 2 tsp fresh thyme)

2 tbsp tomato purée

900ml vegetable stock (or chicken stock)

1 tin chopped tomatoes (400g)

1 bay leaf

Salt and black pepper, to taste

Optional add-ins (choose your vibe)

For a meatier stew:

200g smoked bacon lardons or 4 good sausages, sliced

For a veggie version:

1 tin cannellini beans or butter beans, drained and rinsed

A handful of spinach or kale stirred in at the end

To finish (recommended):

1 tbsp cider vinegar or a squeeze of lemon juice

Chopped parsley (or spring onions)

How to Make Apios Americana Stew (Step-by-Step)

1) Prep the potato beans

Scrub the tubers clean and trim off any rough bits.

If the tubers are different sizes, cut the larger ones into halves or thirds so they cook evenly.

2) Soften your veg

Heat the oil in a large pot or casserole over a medium heat.

Add the onion, carrots and celery and cook for 8–10 minutes, stirring now and then, until softened and smelling sweet.

3) Add garlic and seasoning

Add the garlic, smoked paprika and thyme, and cook for 1 minute.

Stir in the tomato purée and let it cook for another minute (this helps take the raw edge off).

4) Add the good stuff

Add the chopped tomatoes, stock, bay leaf, and your Apios americana tubers.

Bring to a gentle simmer, then turn the heat down low and cook uncovered for 40–60 minutes, until the tubers are tender.

(They should pierce easily with a fork, like potatoes.)

5) Taste and adjust

Remove the bay leaf. Season well with salt and black pepper.

Stir in a splash of cider vinegar or lemon juice at the end — it lifts the whole pot and makes it taste less “flat”.

6) Serve and enjoy

Ladle into bowls and top with chopped parsley.

Serve with:

crusty bread and butter

a toasted baguette

dumplings (if you want to go full comfort mode)

Tips for Cooking Apios Americana (Potato Beans)

Don’t boil them aggressively.

A gentle simmer helps the tubers stay intact and stops them turning to mush too early.

If you want a thicker stew…

Mash a few tubers against the side of the pot and stir back in. Instant thickness, no flour needed.

Leftovers taste even better.

Like most stews, it improves overnight as the flavours settle.

If You Can’t Get Apios Americana: Easy Substitutes

Apios americana can be tricky to source in the UK, so here are realistic swaps that still keep the spirit of the dish:

Best substitute combo:

new potatoes + butter beans

This mimics the starchy texture and adds the bean-like richness.

Other good swaps:

baby potatoes + cannellini beans

sweet potatoes + chickpeas (slightly sweeter, still filling)

parsnips + haricot beans (earthy, wintery vibe)

Variations to Try

1) Creamy Potato Bean Stew

Stir in:

3 tbsp double cream or oat cream

a knob of butter

Perfect if you want it richer and more “pub-style”.

2) Spicy Tomato & Potato Bean Stew

Add:

1 tsp chilli flakes

1 tsp cumin

a pinch of cinnamon (trust me!)

3) Sausage & Potato Bean Stew

Slice sausages, brown them first, then continue the recipe using the sausage fat for flavour.

Storage and Reheating

Fridge:

Keeps for up to 3 days in a sealed container.

Freezer:

Freezes well for up to 3 months.

Reheat:

Warm gently on the hob with a splash of water or stock.

Final Thoughts: A Proper Bowl of Comfort With a Forgotten Ingredient

Apios americana might not be an everyday ingredient, but it’s exactly the sort of “old-fashioned but exciting” food that suits modern cooking: hearty, comforting, and surprisingly versatile.

If you ever spot potato beans / American groundnuts for sale, this stew is one of the best ways to use them — because it lets their flavour shine without overcomplicating things.

You can buy them here:-

https://www.otterfarm.co.uk/product/apios-american/

https://incrediblevegetables.co.uk/shop/apios-americana-groundnut-hopniss/

Apios americana (Potato Bean): The Wild, Forgotten “American Potato” You’ll Want to Know About

When we think of comfort food staples, we often picture the humble potato: cheap, filling, and endlessly versatile. 

But long before the modern supermarket potato became the king of the kitchen, there was another starchy, satisfying plant feeding communities across North America, Apios americana, more commonly known as the potato bean, American groundnut, or sometimes even the Indian potato.

It’s a plant with a fascinating past, an unusual growth habit, and a flavour that feels like a cross between a nutty potato and a hearty bean. And despite being relatively unknown today, it’s quietly earning attention again among gardeners, foragers, and adventurous cooks.

So what exactly is Apios americana, why was it once so important, and is it something you could actually eat (or even grow) today?

Let’s take a proper look.

What Is Apios americana?

Apios americana is a perennial climbing vine native to eastern and central North America. Unlike most “bean plants” you’ll picture, it isn’t grown for a crop of pods. Instead, it’s prized for the underground tubers that form along its roots.

Those tubers are the star of the show, because they’re:

edible

nutritious

starchy and filling

naturally produced by the plant year after year

In simple terms, it’s a plant that acts a bit like a bean plant above ground… but behaves like a potato underground.

No wonder it gained the nickname “potato bean.”

Why Is It Called the Potato Bean?

The name “potato bean” makes more sense once you understand how the plant works.

Above ground:

Apios americana grows as a twining vine, and it produces pea-like flowers (often a rich reddish-purple). Like many members of the legume family, it can fix nitrogen into the soil, which makes it valuable in a garden setting.

Below ground:

Instead of giving you a harvest of beans, it forms a chain of knobbly tubers beneath the surface. These are what you dig up and cook, much like potatoes.

So it sits at an interesting crossroads:

a legume in its biology

a potato in how you eat it

A Plant With Deep History

Apios americana isn’t some trendy new superfood. It’s a traditional food source with genuine historical importance.

For centuries, it was used as a staple by Indigenous peoples. It’s also known to have been eaten by early European settlers in North America, partly because it was already a dependable wild food that could be gathered and cooked.

The plant’s tubers form underground like a natural larder — and once you know what you’re looking for, it’s easy to see why it was so valuable. In a landscape where farming could be unpredictable, having a perennial plant that produces edible tubers is like striking gold.

What Does Apios americana Taste Like?

People often describe Apios americana tubers as:

nutty

earthy

sweet-ish

potato-like in texture

more flavourful than a standard potato

Think of it as a more complex, slightly denser potato with a “bean-ish” richness to it.

The texture can vary depending on how you cook it, but it generally becomes soft and starchy when boiled, and crisp-edged when roasted.

If you enjoy things like roasted parsnips, butter beans, or chestnuts, you’ll probably get on with it.

How Do You Cook Potato Beans (Apios americana Tubers)?

The tubers are the edible part most people use. If you got your hands on some, you’d treat them similarly to other small tubers.

1) Boiled and buttered (simple comfort food)

Boil until tender, drain, then toss with:

butter (or olive oil)

salt and pepper

a little garlic

chopped herbs (parsley works beautifully)

This is a great “first try” method because it lets you taste the tuber properly without burying it in too many flavours.

2) Roasted like new potatoes

Roast them with:

olive oil

rosemary or thyme

smoked paprika (optional)

sea salt

They can go crisp on the outside while staying fluffy inside — very much like roasting baby potatoes.

3) Mashed into soups and stews

Apios americana can add a lovely body to winter dishes. Pop it into a stew with carrots, onions, stock, and herbs, and it will thicken and enrich the broth naturally.

4) Pan-fried slices

Slice thinly and fry in a little oil until golden, then sprinkle with salt. Simple and dangerously snackable.

Is Apios americana Nutritious?

One of the reasons Apios americana stands out is because it doesn’t just act like a potato — it’s often considered higher in protein than standard potatoes (though exact nutrition varies depending on the plant and growing conditions).

It’s also a plant that offers:

slow-release, starchy energy

fibre

a more filling “full meal” quality than many tubers

That mix of starch + protein is part of what made it such a valuable food historically.

Can You Grow Apios americana in the UK?

Here’s the interesting bit for gardeners: yes, it can be grown outside North America, including in parts of the UK, as long as it has the right conditions.

Apios americana is:

a climbing vine, so it needs support (trellis, fence, wigwam canes)

a perennial, so it comes back year after year

happier with moist, well-draining soil

generally suited to temperate conditions

That said, it isn’t a “plant it and forget it” crop like a bag of supermarket seed potatoes. It can take time to establish, and tuber production improves as the plant matures.

If you’re a gardener who enjoys unusual edible plants — especially ones with a bit of history behind them — this is the kind of thing that becomes a talking point in your garden.

(Quick note: if you’re growing anything intended for eating, always buy from a reputable supplier rather than digging up wild plants. Wild foraging has risks, and correct identification matters.)

Why Isn’t It More Popular?

With a name like “potato bean,” you’d think Apios americana would be everywhere.

But plants don’t become mainstream just because they’re tasty. Popularity often comes down to convenience and commercial farming.

Apios americana has a few challenges that likely held it back commercially:

tubers can form in a chain and can be fiddly to harvest compared with potatoes

it’s not as standardised as modern farm crops

it takes time to establish strong yields

it was overshadowed by the potato once potatoes became widely grown and traded

Still, “forgotten” doesn’t mean “not worth growing.” It just means it never got picked as the winner in the mass-market race.

The Potato Bean’s Quiet Comeback

There’s something deeply appealing about plants like Apios americana.

They’re not hyped-up supermarket trends. They’re old, useful, resilient foods that remind us how inventive people were with what grew naturally around them. In today’s world of rising food costs and renewed interest in self-sufficiency, it makes sense that more people are starting to notice them again.

Apios americana is:

a conversation starter

a piece of edible history

a potential home-grown staple

and frankly… just something different

And sometimes different is exactly what makes food exciting again.

Final Thoughts: Apios americana Deserves Your Attention

If you’ve never heard of Apios americana before today, you’re not alone. But now you know: the potato bean is real, it’s fascinating, and it bridges the gap between legumes and tubers in a way that feels almost too clever to be true.

Whether you’re interested in forgotten foods, unusual ingredients, or even growing your own quirky crops, Apios americana is absolutely worth a spot on your radar.

Next we'll be covering some recipes. 

Cadbury Velvet Salted Caramel Bar Review: Smooth Name, Sharp Finish?

There’s something about the words “Velvet” and “Salted Caramel” that instantly makes you expect comfort. Soft. Creamy. Luxurious. 

The kind of chocolate bar you open with a little grin, already picturing that buttery caramel sweetness with a proper salty kick to balance it all out.

So when I spotted the new Cadbury Velvet Salted Caramel bars, I went in fully expecting an easy win. Cadbury have built their reputation on crowd-pleasing chocolate that rarely strays too far into risky territory… but this one? This one left me a bit conflicted.

And not in a “ooh, interesting” way.

More in a “why does this taste like that?” way.

First Impressions: Looks the Part, Promises the World

The branding does a lot of heavy lifting. Velvet suggests something smoother than your typical Dairy Milk. Add salted caramel and you’re basically advertising a guaranteed sofa snack.

Unwrap it, and the bar has that classic Cadbury feel — nicely moulded chunks, familiar aroma, and that initial chocolate hit that makes you think, Right, we’re on safe ground here.

But then the flavour kicks in properly.

The Chocolate: Slightly Harsh for a “Velvet” Bar

Here’s the thing: for something calling itself “Velvet”, I expected the chocolate to be soft and round, with that creamy Cadbury melt that disappears happily on the tongue.

Instead, I found it a little too harsh.

Not harsh as in “dark chocolate intensity” (which would be fair enough), but harsh as in a sharper, slightly bitter edge that didn’t feel like it belonged in a bar trying to be smooth and luxurious.

It’s not a complete write-off — but it definitely doesn’t match the comforting promise of the name.

The Salted Caramel: Missing the Salt, Bringing the Burnt

Salted caramel needs two things to work:

A proper caramel sweetness

A clear salty bite that cuts through and keeps it interesting

But in this bar, I didn’t get that satisfying saltiness at all. Instead, the “salted caramel” comes across as oddly muted on the salt, and worse… it has a burnt note that takes over the whole experience.

And not in a fancy “slightly toasted sugar” way.

More like… that taste you get when someone’s made toffee for the first time, panicked, stirred too much, and slightly scorched it — then served it anyway.

That sort of overcooked, bitter-toffee edge lingers, and it clashes with what should be a soft, creamy chocolate bar.

Texture & Eating Experience: Fine, But Not Fabulous

Texture-wise, it’s perfectly edible. It’s still Cadbury, it still melts, it still snaps nicely. There’s nothing unpleasant in the physical sense — no weird grit or waxiness.

But flavour matters, and this one just doesn’t deliver what it sets out to be.

Rather than a gentle salted caramel swirl vibe, it lands closer to:

Chocolate + burnt caramel impression + a missing pinch of salt.

And that’s a shame, because salted caramel as a concept is basically bulletproof.

Who Might Like This?

If you usually enjoy caramel flavours that lean more towards the dark, cooked sugar end of the spectrum, you might get on with this better than I did.

It’s also possible that some people will interpret that burnt note as “grown-up” or “less sweet”, and that could be a selling point for them.

But if you’re expecting classic salted caramel — sweet, buttery, and properly salty — I think you might be disappointed.

Final Verdict: Cadbury Velvet Salted Caramel Bar Review

I wanted to love the Cadbury Velvet Salted Caramel bar. The idea is spot on, the branding is tempting, and the flavour combo should be an easy win.

But for me, it misses the mark.

The chocolate feels too sharp and slightly bitter, and the salted caramel doesn’t bring a proper salty punch — instead it leans into a burnt toffee vibe that’s more “first attempt” than “velvet luxury”.

⭐ Rating: 2.5/3.0 out of 5

Not the worst chocolate bar you’ll ever eat… but definitely not the cosy salted caramel dream it’s trying to be.

How to Ruin Your Restaurant Without Really Trying (and Lose Loyal Customers Fast)

There’s a special kind of disappointment that comes from going back to a restaurant you love… only to realise it’s not the same place anymore.

Not because the décor changed.

Not because the menu got a refresh.

But because the quality has quietly slipped — and no one seems to be pretending otherwise.

That’s what inspired this post after a recent meal in a formerly high-quality restaurant. 

The “steak burgers” we ordered weren’t steak burgers at all, just ordinary beef burgers masquerading as something better. And the freshly cut chips we remembered? Replaced by frozen fries.

It wasn’t inedible. It wasn’t a catastrophe.

It was worse than that.

It was a downgrade.

And in the restaurant world, downgrades are how reputations die.

The Slow, Silent Way Restaurants Lose Their Spark

Most restaurants don’t collapse because of one huge mistake.

They collapse because of a string of tiny choices that seem sensible at the time:

cheaper ingredients

faster prep

less skilled labour

smaller portions

more shortcuts

higher prices (because costs are up, obviously)

Each step feels manageable.

But customers feel the overall shift straight away.

One day they leave thinking, “That was lovely.”

Then, “That was alright.”

Then, “We won’t bother again.”

And that’s the moment you don’t always notice… until the tables stop filling.

10 Easy Ways to Ruin Your Restaurant (Without Really Trying)

1. Cut corners on the food people came for

If you’re known for a certain dish, that dish is your reputation.

So naturally, the fastest way to damage your name is to change the thing people loved most.

If your “steak burger” becomes a basic beef burger in disguise, regulars will notice immediately.

You can’t swap premium for average and expect loyalty to stay intact.

2. Swap fresh for frozen and hope nobody realises

Frozen food has its place. Plenty of great kitchens use frozen ingredients where it makes sense.

But replacing freshly prepared staples with frozen convenience versions sends a very clear message:

“We’ve stopped putting the effort in.”

Freshly cut chips aren’t just chips. They’re a signal that the kitchen still cares.

3. Keep prices premium, even when the quality isn’t

Customers accept that prices go up. Most people aren’t unrealistic.

But if quality goes down and prices stay the same (or rises), the experience becomes insulting.

That’s not inflation. That’s poor value.

And people might pay it once… but they won’t pay it twice.

4. Keep the menu fancy even when the food isn’t

A menu can claim anything.

Handcrafted. Gourmet. Steak. Signature. Homemade.

But the moment the food arrives and doesn’t match the description, it becomes a trust problem.

If the customer feels misled, it stops being a meal out and starts being a lesson learned.

5. Let consistency disappear

Consistency is what turns visitors into regulars.

When quality becomes unpredictable, people stop taking the risk.

Because nobody wants to spend £40–£70 on a meal and think:

“Hopefully it’s good tonight.”

Restaurants don’t need to be perfect.

They need to be reliably decent.

6. Make portions smaller without adjusting anything else

Shrinking portions can be a sensible way to control costs — but it’s risky.

If customers walk away still hungry, they don’t leave thinking about your atmosphere.

They leave thinking:

“That really wasn’t worth it.”

7. Let “acceptable” become the standard

“Good enough” is the most dangerous phrase in hospitality.

Food doesn’t have to be awful for customers to stop coming back.

It just has to stop being exciting.

Once a restaurant becomes just fine, it becomes forgettable.

And forgettable restaurants don’t survive long.

8. Rely on reputation instead of maintaining it

Some restaurants coast for years on a great reputation.

People keep visiting because they remember how good it used to be.

But nostalgia runs out.

Eventually “used to be good” becomes the only thing anyone says about you — and that phrase is the beginning of the end.

9. Let service slip and blame staffing issues

Yes, staffing is difficult. The industry is under pressure. Everyone knows that.

But customers won’t judge your restaurant by your internal struggles.

They’ll judge it by what happens at their table:

long waits

cold food

staff who look defeated

mistakes brushed off instead of fixed

You don’t need perfect service.

You need customers to feel looked after.

10. Ignore feedback (or punish people for giving it)

The quickest way to lose good customers is to make them feel uncomfortable for speaking up.

Most people don’t even complain when something isn’t right.

They simply don’t return.

If you’re not listening, you’re relying on silence — and silence is not approval.

Silence is someone walking away politely.

The Real Danger: Disappointing People Who Used to Love You

The most painful restaurant experiences aren’t the bad ones.

They’re the ones that used to be brilliant.

Because when a place has been great in the past, customers don’t walk in hoping it’s passable.

They walk in expecting the standard you built your name on.

And when they realise it’s slipped, they don’t just lose a meal…

They lose confidence in you.

Final Thought: Your Restaurant Is Built on Trust

People will forgive a one-off mistake.

They will overlook a slow night.

They will understand a price increase.

But they won’t keep coming back if they feel the restaurant is quietly giving them less while charging them more.

A “steak burger” should be a steak burger.

Freshly cut chips shouldn’t become frozen fries overnight.

Because once your customers notice you’ve stopped trying…

They stop trying to come back.

Quick question for readers:

Have you ever gone back to a restaurant you loved, only to find it’s gone downhill?

What was the moment you realised it had changed?

(This is one of those topics everyone has a story about — and it says a lot about how quickly trust can disappear.)

Have British Beers Gone Too Far With Weird Flavours?

There was a time when ordering a pint in Britain was a reassuringly simple affair. 

Bitter, mild, stout, porter, perhaps a golden ale if you were feeling adventurous. 

The flavours came from the malt, the hops, the yeast, the water – and the skill of the brewer.

Fast forward to today, and the bar chalkboard can feel more like a dessert menu. Salted caramel stout. Blueberry muffin ale. Mango, pineapple and passionfruit IPA with lactose. Chocolate brownie porter with a hint of marshmallow. At what point did beer start trying so hard to be pudding?

When Beer Started Chasing Novelty

There’s no denying that the British beer scene has enjoyed a creative renaissance over the past couple of decades. The growth of small and independent breweries has brought energy, variety, and a renewed interest in local brewing traditions. That’s largely a good thing.

But somewhere along the line, experimentation tipped into excess. Adding unusual ingredients stopped being an occasional curiosity and became a marketing strategy. The weirder the flavour, the more attention it gets on social media. The result? A shelf full of beers that sound intriguing but are rarely ordered twice.

Dessert in a Glass? Not Always a Compliment

Salted caramel stout is often cited as a prime offender. Sweet, sticky, and cloying, it can overwhelm everything that makes a stout enjoyable in the first place. Instead of roasted barley, coffee notes, and a satisfying dry finish, you’re left with something that tastes more like a melted sweet than a pint.

Fruity ales can be just as divisive. Subtle citrus or stone fruit notes from hops are one thing – dumping in purée until the beer resembles a fizzy fruit juice is another. When the fruit dominates completely, you’re no longer drinking beer so much as an alcoholic smoothie.

Losing the Character of British Beer

Traditional British beer styles have a quiet confidence about them. A good bitter doesn’t shout; it balances. A proper stout doesn’t need gimmicks; it delivers depth through simplicity. Mild, brown ale, porter – these styles evolved to be drinkable, social, and satisfying over a full evening, not just a novelty sip.

The danger with extreme flavour additions is that they mask poor brewing and erode appreciation for these classic styles. If everything tastes of caramel, vanilla, or tropical fruit, you lose the subtle differences between malts, hop varieties, and fermentation profiles that define great beer.

Is There Still Room for Experimentation?

Absolutely! Brewing has always involved experimentation, and some flavoured beers are genuinely excellent when done with restraint. 

A hint of chocolate in a porter, a touch of orange peel in a winter ale, or a gently fruited seasonal beer can add interest without overwhelming the base style.

The issue isn’t creativity itself – it’s excess. When flavourings become the headline rather than the beer, something has gone awry.

A Quiet Return to Simplicity?

Interestingly, there are signs of a small backlash. Many drinkers are rediscovering the pleasure of a well-made bitter or a clean, unfussy stout. Pubs that focus on cask ales brewed with care rather than gimmicks often build loyal followings. After all, the pint you enjoy most is usually the one you’d happily order again.

Perhaps British beer doesn’t need to abandon innovation – just remember what made it special in the first place.

Weird flavours in beer can be fun as a one-off, but they shouldn’t dominate the bar. Beer doesn’t need to taste like dessert, fruit salad, or a confectionery aisle to be interesting. 

Sometimes, a beautifully brewed, straightforward pint is the most radical choice of all.

So next time you’re faced with a salted caramel, triple-fruited, marshmallow-infused stout… it might be worth asking whether a classic bitter would hit the spot far better.

Celebrate National Popcorn Day

National Popcorn Day, 19th of January, is the perfect excuse to enjoy one of the simplest, most comforting snacks around. 

Light, crunchy and endlessly adaptable, popcorn suits cosy nights in just as well as big celebrations.

Keep it classic

You can’t beat freshly popped corn with a pinch of sea salt and a knob of melted butter. It’s nostalgic, satisfying and still a cinema favourite for a reason.

Go sweet

If you have a sweet tooth, try caramel popcorn, toffee-coated kernels or a light dusting of cinnamon sugar. Chocolate drizzle or white chocolate buttons stirred through while still warm make it feel extra indulgent.

Try something savoury

Popcorn also works brilliantly with savoury flavours. Think cheese powder, smoked paprika, chilli flakes, garlic salt or even a little truffle oil for a more grown-up twist.

Make it a mini event

Turn National Popcorn Day into a small celebration:

Set up a popcorn bar with bowls of toppings

Pair it with a film night or box-set binge

Portion it into paper cones for a fun, old-school feel

A lighter snack option

Air-popped popcorn is naturally wholegrain and relatively low in calories, making it a great alternative to crisps when you fancy something crunchy without going overboard.

Whether you keep it simple or get creative with flavours, National Popcorn Day is all about enjoying a humble snack that never really goes out of style.

You can buy popcorn cooking machines for home use, cook them in lidded pan or even buy popcorn for cooking in a microwave. We won't judge you!

Celebrate National Nothing Day on January 16th

National Nothing Day is the perfect excuse to down tools, ignore the to-do list, and fully embrace doing… well, nothing at all.

No plans, no pressure, no overthinking. And naturally, that calls for snacks and drinks that are comforting, unfussy, and require the absolute minimum of effort.

Here’s how to celebrate properly — with snacks and sips that match the wonderfully low-key spirit of the day.

Snacks That Ask Nothing of You

Biscuits (from the cupboard, not the bakery)

This is not the day for baking. A packet of digestives, custard creams, bourbons, or a half-forgotten tin of shortbread will do just fine. Open packet. Eat biscuit. Repeat.

Cheese and Crackers (no styling allowed)

One cheese is enough. Two if you’re feeling wild. Crackers straight from the box, cheese sliced roughly, no garnish. Bonus points if eaten straight off the board while standing in the kitchen.

Crisps or Popcorn

Salted, ready-salted, lightly salted — basically anything that doesn’t require decision-making. Popcorn from a bag, not a pan. National Nothing Day does not reward effort.

Chocolate (whatever’s already open)

That bar with two squares missing? Perfect. A half-eaten box of chocolates from Christmas? Entirely acceptable. This day thrives on leftovers.

Drinks for Maximum Relaxation

Tea (obviously)

A proper mug of tea, brewed exactly how you like it. No novelty blends, no tasting notes. Just reliable, comforting tea doing what tea does best.

Squash, Juice, or Fizzy Pop

Whatever happens to be in the fridge. No glassware upgrades required — the everyday tumbler is more than enough.

Wine, Beer, or Cider (optional, but encouraged)

One drink, not a tasting flight. Something familiar, something easy, something that doesn’t demand your attention while you stare at the wall or rewatch something you’ve already seen five times.

Hot Chocolate (with minimal fuss)

Powder, hot milk or water, stir vaguely. Marshmallows optional, effort not required.

The Rules of National Nothing Day Snacking

No cooking from scratch

No “pairing suggestions”

No social media presentation

Pyjamas strongly recommended

Plates optional

This is a day for snacks that don’t judge you, drinks that don’t challenge you, and an atmosphere where doing nothing is the entire point.

So put the kettle on (or don’t), open a packet (any packet), and celebrate National Nothing Day exactly as intended — quietly, comfortably, and without trying at all.

First Steps into Veganuary: A Gentle Guide for Beginners

Even retailers like Tesco are doing their bit!

Veganuary can feel like a big leap if you’ve never followed a plant-based diet before, but it doesn’t have to be all or nothing. 

Whether you’re doing it for health, the environment, animal welfare, or simple curiosity, the key to a successful Veganuary is starting gently and setting yourself up to enjoy it.

Here’s a friendly, realistic guide to taking your first steps into Veganuary without feeling overwhelmed.

What Is Veganuary?

Veganuary is a global campaign that encourages people to try a vegan lifestyle throughout January. The idea isn’t perfection — it’s exploration. Even small changes can make a meaningful difference.

Start With What You Already Eat

One of the easiest ways to begin is by veganising familiar meals rather than reinventing your whole diet.

Swap mince for lentils or plant-based mince in chilli or spaghetti bolognese

Use dairy-free cheese or cream alternatives in pasta bakes

Replace meat in curries and stir-fries with chickpeas, tofu, or mushrooms

Comfort foods are your friend — there’s no rule that Veganuary has to be about salads.

Build Your Plate the Simple Way

A balanced vegan meal doesn’t need complicated maths. Aim for:

Protein: beans, lentils, tofu, tempeh, plant-based meats

Carbohydrates: rice, pasta, potatoes, bread, wraps

Veg: fresh, frozen, or tinned — all count

Fats: olive oil, nuts, seeds, avocado

If it looks colourful and filling, you’re on the right track.

Take Advantage of Supermarkets

UK supermarkets make Veganuary far easier than it once was. Most now offer:

Clearly labelled vegan ready meals

Plant-based sausages, burgers, and nuggets

Dairy-free milks, yoghurts, and desserts

For your first week, it’s absolutely fine to rely on these while you find your feet.

Don’t Overthink Breakfast

Breakfast can be one of the easiest wins:

Porridge made with oat or soya milk

Toast with peanut butter or jam

Cereal with plant milk

Fruit smoothies

You don’t need a full vegan fry-up on day one (unless you want one!).

Expect a Learning Curve

Mistakes will happen — and that’s normal.

You might:

Accidentally buy something with milk powder

Miss a favourite food more than expected

Feel unsure what to cook one evening

Veganuary is about progress, not guilt. Every vegan meal counts.

Listen to Your Body

If you’re new to eating more fibre, take it steady and drink plenty of water. Eating enough calories is important too — plant-based meals can be lighter, so don’t be afraid of second helpings.

If you have medical conditions or dietary concerns, adapting Veganuary to suit your needs is always the right approach.

Make It Enjoyable

Veganuary shouldn’t feel like a punishment. Try:

One new recipe a week

A vegan takeaway night

Baking a dairy-free dessert

Sharing the experience with friends or family

Finding foods you genuinely enjoy makes it far more sustainable.

Remember: You Decide What Comes Next

Completing Veganuary doesn’t mean you have to stay vegan forever. Some people do, others become flexitarian or simply eat less animal produce — all outcomes are valid.

The most important thing is that you’ve explored something new and learned what works for you.

Your first steps into Veganuary don’t need to be perfect, Pinterest-worthy, or complicated. Start small, stay curious, and be kind to yourself — that’s how lasting food changes begin.