VAT’s the Problem: Why Hospitality is Campaigning for a 10% VAT Rate

Britain’s pubs, cafés, restaurants, hotels and other hospitality businesses are being urged to unite behind a campaign calling for the VAT rate on hospitality to be cut from 20% to 10%.

The VAT’s the Problem campaign, spearheaded by chef and publican Tom Kerridge, argues that reducing VAT could give struggling hospitality businesses some much-needed breathing space while helping to protect jobs and keep our high streets and communities vibrant.

And it is a campaign that we at That’s Food and Drink believe deserves serious consideration and support.

Why 10%?

The standard UK VAT rate is currently 20%, putting British hospitality at a considerable disadvantage compared with businesses in several European countries.

The campaign points out that hospitality VAT is 10% in France, Spain and Italy, while Germany applies a rate as low as 7%. Campaigners want the UK Government to recognise the particular pressures facing hospitality and introduce a permanent 10% rate.

This isn't simply about making life easier for large restaurant or hotel chains.

Independent cafés, family restaurants, pubs, takeaways and other hospitality businesses have been dealing with substantial increases in wages, energy, ingredients, insurance and numerous other operating costs.

When one of these businesses disappears, the effects can reach much further than its owners. Staff lose jobs, suppliers lose customers and communities lose places where people meet and socialise.

Hospitality matters

We sometimes forget just how important our local pubs, cafés and restaurants are.

A café can be somewhere an older person finds companionship. A pub might provide the meeting place for local clubs, charities and fundraising events. Restaurants, hotels and bars provide employment opportunities for young people taking their first steps into working life.

Hospitality also helps make town centres worth visiting.

The VAT’s the Problem campaign argues that reducing VAT would help more venues remain open, protect employment and potentially help businesses keep prices affordable for customers. The campaign says 100,000 hospitality jobs have already disappeared during the past two years.

More than 150,000 people have already backed the campaign

At the time of writing, the campaign website reports that over 150,000 people have signed its petition, although organisers ultimately hope to attract one million signatures.

The campaign also has backing from hospitality organisations including UKHospitality, the British Beer & Pub Association and the British Institute of Innkeeping.

Whether cutting VAT to 10% would ultimately result in lower prices for customers would, of course, depend upon individual businesses. Many operators might instead use the additional margin to absorb rising costs, retain staff, invest in their premises or simply remain viable.

But keeping a favourite pub, restaurant or café open is itself something worth considering.

If you agree that Britain's hospitality businesses deserve a fairer VAT settlement, you can find out more and add your name to the campaign petition at:

VAT’s the Problem – sign the petition!

What do you think? Should VAT for UK hospitality be reduced from 20% to 10%? Would it help save our pubs, cafés and restaurants? Let us know your views.

Britain’s Best Curry Chefs Compete for ARTA National Title

Some of Britain’s most talented curry chefs have put their skills to the test in the Asian Restaurant & Takeaway Awards (ARTA) 2026 National Chef of the Year Cook-Off Competition.

The live competition, held at Cambridge Regional College, brought together chefs representing 15 regions of the UK. Competitors were selected following more than 1,200 nominations for restaurants and takeaways nationwide.

Participating chefs were given an extensive choice of fresh ingredients, including king prawns, rack of lamb, chicken, sea bream, seasonal vegetables, pulses, herbs and spices.

This freedom allowed each chef to demonstrate their knowledge of ingredients, technical ability, adaptability and creativity while working under the pressure of a professional competition kitchen.

Judges assessed the chefs on hygiene, technique, creativity, use of ingredients, presentation, flavour, texture, appearance and aroma.

Fifteen regions represented

The competing restaurants and takeaways were:

Tikka Town, Birmingham – West Midlands

Two Chefs Indian Restaurant, Weston-super-Mare – South West

The Vine Indian Cuisine, Mosborough, Sheffield – North East

Ruhit’s Indian Cuisine, London – North London

Elaichi, Carmarthen – Wales

Spice Merchants, Southsea, Portsmouth – South Central

Spice Village Indian Restaurant, New Ash Green – Kent

Junoon, Helsby, Frodsham – North West

Gurkha Kitchen, Ellon – Scotland

New Anarkali Indian Restaurant & Takeaway, East Molesey – Surrey

Kusturi Indian Restaurant, Colchester – Essex

Bangla, Bangor – Northern Ireland

Aroma Lounge, Hatfield – Hertfordshire

Jomidar Mahal, Littleport, Cambridge – East Anglia

Spices of Paradise, Bedford – East Midlands

The judging panel included culinary educators, experienced restaurateurs and professional chefs from Cambridge Regional College and the wider hospitality industry.

Executive chef and ARTA judge Chad Rahman praised the unusually diverse selection of ingredients, saying it gave competitors the freedom to show how they combined flavours and adapted under pressure.

Graham Taylor, Assistant Head of Department and Commercial Lead at Cambridge Regional College, said there had been a noticeable improvement in food safety, core culinary skills and the fluidity with which chefs worked in the kitchen.

Students from Cambridge Regional College also joined the event, preparing and serving lobster for competitors and guests. Their involvement helped bring established industry professionals together with the next generation of culinary talent.

Dr Mohammed Munim, founder and chairman of ARTA, said Asian restaurants and takeaways had made an extraordinary contribution to British food culture, employment, entrepreneurship and communities.

Now in its seventh year, ARTA is widely deARTscribed as the “Oscars of the Curry Industry”. Its judging considers food and service quality, value for money, hygiene standards and customer feedback posted through Google and Tripadvisor.

The identity of the National Chef of the Year remains a closely guarded secret. The winner will be revealed at the ARTA Grand Finale and Gala Evening at the London Hilton on Park Lane on Monday, 12 October 2026.

Difficult Growing Season Could Cut UK Carrot Yields by Up to 30%. Warning

British carrot growers are warning of 'significantly reduced yields' following an exceptionally hot and dry growing season.

The British Carrot Growers Association (BCGA) estimates this season’s carrot yields could be between 15% and 30% below expectations. Some crops have been particularly badly affected in areas where irrigation water has been restricted or supplies have run out.

The problems began during heatwaves in May and June, when unusually high temperatures affected crops at the crucial germination stage. Newly germinated carrots were killed in some fields, leaving growers with little choice but to sow them again.

Re-drilling brings additional costs for seed, labour, machinery and fuel. Because the replacement crops were planted later than originally planned, they are also unlikely to reach their anticipated yields.

Further periods of extreme heat and prolonged dry weather increased the pressure. Growers have had to irrigate their fields more frequently than usual to protect both the size and quality of the crop. This has led to substantially higher bills for water, diesel, labour and equipment.

Rodger Hobson, Chair of the British Carrot Growers Association, described it as an extraordinarily difficult season for many producers.

He told That's Food and Drink: “We estimate carrot yields will be down by between 15% and 30%. The real concern is that growers have spent considerably more money producing considerably less crop.”

The challenges are not limited to carrots. Some British parsnip growers are reportedly expecting yields to be between 25% and 60% below forecasts, although the severity of the losses varies according to soil type and location.

The BCGA is calling for greater recognition from retailers and the wider supply chain of the exceptional costs faced by growers. British vegetable producers frequently operate on narrow margins, making it difficult for them to absorb the combined effects of reduced harvests and rising production expenses.

Although some farms and individual fields have performed better than others, the overall picture remains challenging.

The warning does not necessarily mean that carrots will disappear from supermarket shelves. However, it highlights the increasingly difficult conditions under which familiar British vegetables are being produced.

Carrots are an affordable and versatile staple in many households, used in everything from Sunday roasts and stews to soups, salads and cakes. Maintaining a sustainable domestic growing sector will require a fair balance between reasonable prices for shoppers and adequate returns for the farmers responsible for putting British produce on our tables.

britishgrowers.org

http://britishcarrots.co.uk

Food Banks Matter. And There Is No Shame in Asking for Help

Food banks perform a vital role in communities across the UK.

They provide emergency groceries and other essential items to individuals and families who might otherwise be forced to go without.

Yet some people still feel embarrassed about asking a food bank for help. They may worry that they will be judged or believe food banks are intended for somebody in circumstances more desperate than their own.

There should be no shame whatsoever in needing support. Food banks exist to help people through difficult periods, and those who use them come from every imaginable background.

Anyone Can Experience a Financial Crisis

The popular image of a food bank user does not reflect reality. Many people seeking help are employed, have worked throughout their adult lives or have previously been financially secure.

There are numerous reasons why an “ordinary” person or family might suddenly struggle to put food on the table. These include:

Redundancy, reduced working hours or the loss of overtime

A delay in receiving wages or benefit payments

Illness, disability or the need to care for a family member

An unexpected household repair or large bill

Rising rent, mortgage, energy or transport costs

Relationship breakdown, bereavement or leaving an abusive home

Having to replace an essential appliance

The additional cost of feeding children during school holidays

Becoming homeless or being placed in temporary accommodation

A fixed pension that no longer covers essential living costs

Self-employed work unexpectedly drying up

Debt repayments leaving too little money for food

Sometimes a family’s budget is so finely balanced that one unexpected expense, a broken pair of spectacles or an emergency dental treatment for example, is enough to cause a crisis. 

A broken washing machine, emergency journey, car repair or week away from work can leave somebody choosing between buying groceries, heating the home and paying the rent. The expression "heat or eat" is a genuine cause for concern for some people.

That is not a personal failure. It is a difficult situation in which practical help is needed.

Asking for Help Is a Sensible Step

Nobody should feel they must wait until the kitchen cupboards are completely empty before seeking support. Asking for help early may prevent a short-term problem from becoming a much more serious crisis.

Food bank volunteers understand that life can change quickly. Their purpose is to help, not to interrogate or judge the people who come through the door.

Different food banks have different arrangements. Some accept direct visits, while others use referrals from organisations such as Citizens Advice, schools, GPs, housing associations, community groups or local support services. Anyone unsure of what to do should contact their nearest food bank and ask how its system works.

Accepting a food parcel during a difficult week does not define a person. Nor does it mean they will always require assistance. It simply means that, at that moment, their community is helping them.

Supporting Your Local Food Bank

Food banks depend heavily upon the generosity of donors and volunteers. If you are in a position to help, contact your local food bank before shopping and ask which items are most urgently needed.

Commonly requested donations may include:

Tinned meat, fish, vegetables, fruit and soup

Pasta, rice and cooking sauces

Breakfast cereal and long-life milk

Tea, coffee and fruit squash

Biscuits and other small treats

Baby food, nappies and sanitary products

Soap, shampoo, toothpaste and toilet rolls

Pet food

Donations should be unopened, undamaged and within their use-by date. Food banks may already have plenty of certain products while running desperately short of others, so checking their current list can make every donation more useful.

Cash donations can be especially valuable because they allow food banks to purchase exactly what is required, cover operating expenses and respond quickly when stocks are low.

Giving Your Time

Volunteering is another important way to support a food bank. Volunteers may sort donations, check dates, pack parcels, collect food from supermarkets, drive deliveries, maintain stock records, welcome visitors or help with fundraising and publicity.

Not every role involves meeting food bank users directly, and opportunities may be available to suit different abilities, schedules and levels of mobility. Even a few hours occasionally could make a meaningful difference.

Food banks should not have to exist in a prosperous society, but while people are going hungry, their work remains essential. They represent communities at their most compassionate: neighbours helping neighbours through difficult days.

If you need a food bank, please use it without shame. If you can donate food, money or time, please consider doing so. Today you may be the person offering help; tomorrow, circumstances could mean that you are the one who needs it.

The married couple behind That's Food and Drink work with a local food bank and we are happy to be able to do so.

To find out about local food banks Google "food banks near my location" and check out these resources:

• Trussell food-bank finder – Enter a town, city or postcode to find nearby food banks and learn whether a voucher or referral is required.
• Independent Food Aid Network – A postcode-searchable directory of independent food-aid providers outside the Trussell network.
• Citizens Advice: Using a food bank – Explains how food banks work and how to obtain a referral. A local Citizens Advice adviser may be able to issue a food-bank voucher.
• Citizens Advice Wales – Food-bank and referral information specifically for people living in Wales.
• Advice NI Crisis Support – Northern Ireland residents can obtain advice about local food banks. Its advisers can also issue vouchers for participating food banks.
• ALISS – A Local Information System for Scotland – Search for “food bank” and enter a Scottish town or postcode to find nearby support services.
• GOV.UK local council cost-of-living support – Connects people with their council, which may offer emergency help with food and other essentials. Applicants do not necessarily need to be receiving benefits.
• FoodCycle meal finder – Not a food-bank service, but a useful directory of free community meals. Visitors can search by postcode and many meals require neither a voucher nor a referral.

Opening times, eligibility rules and referral arrangements vary. Whenever possible, telephone or email the food bank before travelling, especially when food is needed urgently.

Discover the Story of Palestinian Wine with Nabeeth’s New Online Shop

UK wine lovers can now explore the distinctive flavours and rich heritage of Palestinian winemaking from home, thanks to the launch of a new online shop from Nabeeth Wine & Spirits.

Founded by Palestinian chef and author Fadi Kattan and wine professional Anna Patrowicz, Nabeeth is a UK-based importer and distributor dedicated to giving Palestinian wines the recognition they deserve.

Its newly launched shop features a carefully curated selection from producers including Cremisan, Taybeh, Ashkar and Jascala. The collection offers British consumers an opportunity to discover wines influenced by Mediterranean climates, ancient agricultural landscapes and generations of winemaking knowledge.

Palestine’s relationship with wine stretches back thousands of years. Vines continue to flourish on historic terraces around Bethlehem, Hebron, Ramallah and areas further north, growing alongside olive and fig trees.

Today’s Palestinian winemakers are building upon that remarkable heritage while developing contemporary expressions of their land. Their wines include bottles made with familiar international varieties as well as indigenous grapes whose qualities and histories are only beginning to reach audiences outside Palestine.

For Fadi Kattan, whose culinary work has long helped tell the stories of Palestinian food and culture, wine provides another powerful connection to land, memory and place.

“Palestinian wine tells a story that deserves to be tasted,” he told That's Food and Drink.

“Behind every bottle are people, vineyards, landscapes and generations of knowledge. Nabeeth is about creating a space for those stories in the UK and allowing people to discover Palestine through what grows from its land.”

Nabeeth works directly with its producers, importing and distributing their wines while developing relationships with restaurants, sommeliers, independent retailers and members of the wider UK wine community. Its online shop now enables individual drinkers to explore the portfolio directly.

Anna Patrowicz, a WSET Diploma wine professional, believes modern consumers are increasingly eager to discover unfamiliar wine-producing regions and grape varieties.

“Palestinian wines can surprise people,” she explained to us. “They have their own character and sense of place, and part of our work at Nabeeth is giving people the opportunity to approach them first and foremost as wines.”

The shop’s launch is about more than introducing another range of bottles. It provides access to a vibrant, living wine culture and an opportunity to encounter Palestine through its vineyards, producers and remarkable wines.

The Nabeeth online shop is now open, with delivery available throughout the UK. Visit shop.nabeeth.co.uk to explore the collection.

Hangovers hurt, so drink carefully!

Could a Powerful El Niño Give the UK a Severe Winter in 2026–27?

After a summer of remarkable warmth, thoughts are inevitably beginning to turn towards winter. 

And this year there is a particularly interesting, and potentially significant, factor developing thousands of miles away in the Pacific Ocean.

El Niño is strengthening, and there are indications that the 2026–27 event could be exceptionally powerful.

NOAA's Climate Prediction Center currently says there is a greater than 90% chance of a very strong El Niño during the Northern Hemisphere autumn and winter of 2026–27.

Earlier this year, the Met Office was already highlighting the possibility of a major event. It said projections suggested the developing El Niño could potentially rank alongside some of the most significant events of recent decades, with its influence likely to be greatest between November and February.

So could this mean a severe British winter?

What exactly is El Niño?

El Niño occurs when waters across the central and eastern tropical Pacific become substantially warmer than normal. That may seem rather remote from Britain, but the resulting changes in tropical rainfall and atmospheric circulation can send ripples through weather systems around the world.

These changes can ultimately influence the jet stream and North Atlantic weather patterns, two things which have an enormous bearing on whether Britain experiences a mild, wet winter or a bitterly cold one.

However, there is an important warning here: El Niño does not automatically mean Britain is going to have a freezing winter.

The UK's weather is influenced by numerous competing atmospheric and oceanic factors, and the Met Office stresses that the European effects of El Niño are considerably less predictable than those experienced nearer the Pacific.

A winter of two halves?

There is nevertheless an intriguing historical pattern.

According to the Met Office, El Niño tends to increase the risk of a windy and mild beginning to the UK winter, followed by a colder end to winter.

That raises the possibility of December bringing relatively familiar Atlantic weather, low-pressure systems, rain, strong winds and generally mild temperatures, before the situation changes later in January and February.

A change in atmospheric circulation could encourage blocking high pressure to develop farther north. That can interfere with the normal procession of Atlantic weather systems and open the door for colder air to reach Britain from northern or eastern Europe.

And that is when the possibility of frost, ice and snow becomes considerably more interesting.

During the strong 2023–24 El Niño, for example, the Met Office noted that the phenomenon increased the likelihood of the second half of winter and early spring being colder and drier than the first half.

Could we see serious snow?

Possibly, but anyone currently predicting specific blizzards for January or February 2027 is getting far ahead of what meteorology can reliably tell us.

El Niño changes the probability of certain weather patterns. It doesn't determine what the weather will actually be over Birmingham, London, Glasgow or Shrewsbury on a particular January morning.

One particularly important factor will be the North Atlantic Oscillation (NAO).

A positive NAO generally encourages stronger westerly winds, bringing Britain relatively mild, wet and windy Atlantic weather. A negative NAO can weaken those westerlies and allow weather to arrive from the north or east instead – greatly increasing the potential for cold and snow.

Another factor to watch will be the stratospheric polar vortex. If winter produces a significant Sudden Stratospheric Warming (SSW), this can sometimes disrupt the jet stream and encourage prolonged blocking patterns favourable to cold weather in northern Europe.

Combine a strong El Niño, a favourable atmospheric blocking pattern and disruption to the polar vortex, and Britain's chances of experiencing a significant cold spell could increase considerably.

But those ingredients are certainly not guaranteed to come together.

Severe doesn't necessarily mean snowy

There's another important point. A severe winter isn't necessarily one dominated by snow.

If Atlantic systems remain in control, the greater problems could instead be repeated heavy rainfall, flooding and damaging winds.

The Met Office notes that positive NAO conditions strengthen Atlantic westerlies, increasing rainfall and the likelihood of windstorms.

We could therefore conceivably experience quite different hazards during different stages of the same winter: storms and flooding during an unsettled early winter followed by greater risks of frost, ice and snow later on.

One winter worth watching

At the beginning of September, it is far too soon to declare that Britain is heading towards another legendary winter.

What we can say is that something potentially significant is happening in the Pacific.

El Niño is strengthening, and NOAA currently believes a very strong event is overwhelmingly likely during autumn and winter. The Met Office has also previously warned that this developing event could be amongst the strongest of recent decades.

For Britain, that doesn't guarantee snowdrifts, frozen pipes or weeks of sub-zero temperatures.

But El Niño does tilt some of the climatic odds, particularly towards the possibility of a milder, windier start followed by an increased chance of colder conditions later in winter.

So perhaps don't rush out to buy a snow shovel just yet.

But neither would we put it too far towards the back of the shed.

Winter 2026–27 could prove to be a particularly interesting one.

And you might like to consider getting in a few tinned and dried foodstuffs, just in case. 

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Every Day is a Mini Beer Festival at Wetherspoon

Beer festivals are always something to look forward to. Wetherspoon traditionally holds two of them each year, giving customers the opportunity to sample an impressive collection of ales from breweries across Britain and further afield.

But here at That’s Food and Drink, we reckon there’s another way of looking at it.

Every day is effectively a mini beer festival at Wetherspoon.

Walk into almost any Wetherspoon pub and take a look along the bar. Alongside familiar favourites, you’ll usually find a changing selection of cask ales, craft beers, international lagers and, importantly, beers from breweries relatively close to the particular pub you happen to be visiting.

That local element can make visiting different Wetherspoon pubs particularly interesting for beer drinkers.

A pint you discover in Shropshire might not be waiting for you in Liverpool, Birmingham, Chester or Manchester. Conversely, visiting a Wetherspoon somewhere else in the country can introduce you to breweries and beers that you might never otherwise encounter.

It turns travelling around Britain into something of a beer exploration.

Then there are the international beers. Wetherspoon has long offered customers opportunities to try lagers, ales and other beer styles from beyond Britain alongside the traditional cask ales for which its pubs are well known.

Add the increasingly diverse craft beer scene into the equation and there can be a surprisingly large amount to explore.

Of course, the twice-yearly Wetherspoon beer festivals take things considerably further, bringing in additional beers and giving customers a particular reason to experiment. They remain highlights of the beer calendar.

However, you certainly don't have to wait for one.

There is another important ingredient in our unofficial "mini beer festival": food.

Unlike some beer festivals where finding something substantial to eat can become part of the adventure, Wetherspoon pubs have extensive food menus available for much of the day. That means you can sit down with a meal while deciding whether your next drink will be a traditional British bitter, a local cask ale, a craft beer or an international lager.

And, of course, nobody is suggesting you have to work your way through the entire bar!

Enjoying beer is about discovering something you like, drinking responsibly and appreciating the enormous variety now available to British pubgoers.

So, next time you're passing a Wetherspoon, have a look at what's actually on the pumps and in the fridges.

You might discover that you don't need to wait for the next official beer festival.

The mini beer festival is already under way.

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Tracklements Adds a Figgy Twist to Classic Wholegrain Mustard

Tracklements has unveiled a rich and fruity interpretation of one of Britain’s best-loved condiments with the launch of its new Special Edition Wholegrain Figgy Mustard.

Created with delicious, succulent figs, warming spices and the satisfying pop of traditional wholegrain mustard seeds, this tempting new arrival promises to become a useful addition to the winter store cupboard.

The natural sweetness of sticky figs softens the mustard’s familiar heat, while aromatic cloves, allspice peppercorns and cinnamon provide a gently warming seasonal character. The result is a versatile sweet-and-spicy condiment designed to complement everything from everyday lunches to festive celebrations.

Tracklements Special Edition Wholegrain Figgy Mustard should be particularly welcome during Christmas, when cold meats, cheeses and leftovers are plentiful. It can be served with glazed ham, added to a festive cheeseboard or spooned alongside pork pies, sausage rolls, Scotch eggs and pâté.

It also sounds like an excellent addition to a Boxing Day sandwich. A generous layer could bring new life to turkey, stuffing and cranberry sauce, while its fruity warmth would work equally well with cold ham or roast pork.

For something especially comforting, the mustard can be served with bubbling baked Camembert and crusty bread. It can also be added to toasted cheese sandwiches or a croque monsieur, where the figs and spices will complement the melted cheese.

Home cooks could stir a spoonful into gravy or pan juices to add depth and gentle warmth. It can be mixed into vinaigrettes for winter salads featuring roasted squash, beetroot or goat’s cheese, served with roasted vegetables or dolloped onto breakfast sausages.

And, of course, it is an ideal partner for that wonderfully British leftover favourite, bubble and squeak.

The new mustard is both vegan and gluten-free, making it suitable for a wide range of customers and seasonal gatherings.

Tracklements has been producing condiments since 1970, when William Tullberg made what the company describes as Britain’s first wholegrain mustard. Today, its Wiltshire-made range includes seven mustard varieties and more than 40 award-winning chutneys, relishes and sauces.

The B Corp-accredited business continues to use traditional recipes and high-quality ingredients sourced locally wherever possible. Its environmental measures include recyclable packaging, an on-site water treatment facility, more than 10,000 square feet of solar panels and renewable electricity.

Tracklements Special Edition Wholegrain Figgy Mustard costs £3.95 for a 190g jar. It is available from fine-food delicatessens and farm shops nationwide, as well as from the Tracklements website, https://www.tracklements.co.uk

Roast in Peace? Britain's Dinner Table Shuns Traditional Dishes in Favour of Global Flavour as Pasta, Curries and Noodles Transform the British Dinner Table

Traditional British favourites are increasingly sharing space with dishes inspired by cuisines from around the world, according to new research into the nation’s changing eating habits.

A nationally representative survey of 2,000 UK adults, commissioned by recipe-kit brand SimplyCook, found that roast dinners, fish and chips, shepherd’s pie and cottage pie were among the meals people most commonly ate while growing up.

Over half of respondents (52%) remembered roast dinners being a regular childhood meal, followed by fish and chips at 41%. Both shepherd’s pie and cottage pie were mentioned by 34%.

Today, however, pasta has become the most commonly eaten meal among those surveyed, with 43% expecting to have it during the coming week. Curry was selected by 27% and stir-fry by 23%.

Meanwhile, only 25% expected to eat a roast dinner, while shepherd’s pie had fallen to 14% and cottage pie to 17%.

Pasta has experienced the greatest rise, increasing from 29% of childhood diets to 43% today. Its popularity reflects the demand for convenient, comforting meals that can be adapted to suit different ingredients and tastes.

The research also revealed some differences between men and women. Almost half of women surveyed expected to eat pasta during the week, compared with 36% of men. Women were also more likely to choose stir-fries, while men remained slightly more inclined towards fish and chips and cottage pie.

The most striking generational changes were found among people aged between 18 and 24. Ramen and Korean noodles are now more likely to appear on their weekly menus than either cottage pie or shepherd’s pie. One in five Gen Z adults also expected to eat burritos or tacos.

Britain’s enthusiasm for international flavours is partly being driven by the popularity of “fakeaways”, homemade versions of favourite takeaway meals. Pizza topped the list, followed by burgers, Italian dishes and Chinese food. One in five households regularly recreates Indian dishes at home.

However, some cooks remain uncertain about unfamiliar ingredients. Almost one-third avoid gochujang because they do not know how to use it, while 29% say the same about kimchi. More than a third admit buying herbs or spices for a single recipe and then leaving them unused.

Vicki Christie, a spokesperson for SimplyCook, said the definition of comfort food had evolved, with pasta, curries, noodles and tacos now sitting alongside the traditional roast dinner.

The survey was conducted between 16 and 20 July 2026.

www.simplycook.com

Five Mistakes That Could Make Electrolyte Drinks Less Useful

Electrolyte drinks have become a familiar sight in gyms, travel bags and summer picnic boxes. 

Although they can be useful after heavy sweating or prolonged exercise, many of us may be reaching for them when ordinary water and a balanced diet would be perfectly adequate.

True Citrus, which produces crystallised citrus and drink mixes, says the key is matching the drink to the situation rather than assuming every warm day requires extra sodium, sugar or supplements.

Here are five common mistakes to avoid.

1. Using them for every summer outing

A short walk, the school run or a quick trip to the shops will not usually require a specialist hydration product. For most healthy adults undertaking light activity, water and normal meals should be sufficient.

Electrolyte drinks may be more relevant during endurance exercise, strenuous outdoor work, prolonged heat exposure or periods of illness.

2. Forgetting to check the sugar

Some electrolyte drinks contain considerable amounts of added sugar. This may be useful during demanding endurance activities, but it is not necessarily required for everyday hydration.

Check the serving size, sugar content and number of servings in each bottle or sachet. A drink consumed repeatedly because it tastes pleasant could end up functioning more like a sugary soft drink than a targeted hydration product.

3. Assuming more sodium is better

Sodium plays an important part in maintaining fluid balance, but consuming more is not automatically beneficial.

This is especially important for people who have been advised to manage their sodium intake, blood pressure, kidney health or fluid levels. They should follow professional medical advice rather than treating general hydration marketing as personalised guidance.

4. Waiting until you are already thirsty

One electrolyte drink cannot compensate for repeatedly forgetting to drink water. Going for hours on coffee alone before reaching for a specialist product does not address the underlying problem.

Try drinking water before leaving home, keeping a bottle visible while working and refilling it before travelling.

5. Overcomplicating the problem

Sometimes people drink too little simply because they find plain water unappealing. If taste is the problem, adding a lower-sugar flavouring or a slice of fresh fruit could encourage steadier drinking without introducing supplements that may not be needed.

Heidi Carney, Executive Vice President at True Citrus, explained: “Electrolytes have a place, but they are not something everyone needs in every drink.”

The central message is straightforward: consider the weather, duration and intensity of your activity, how heavily you are sweating and your personal health needs. Electrolyte drinks are not inherently good or bad—but they are most useful when chosen for the right reason.

That's Food and Drink would like to thank True Citrus for their help with this post.

https://www.truecitrus.com

Rained Off? Bring the August Bank Holiday Party Indoors!

It’s August Bank Holiday Monday. You’ve planned the barbecue, bought the burgers, chilled the drinks and perhaps even optimistically put the garden furniture out.

And then you look through the window.

Rain. And more rain.

Fortunately, a wet Bank Holiday doesn’t have to mean abandoning the celebrations. With a little improvisation, you can turn a rained-off barbecue or picnic into a surprisingly good party at home.

Bring the barbecue indoors – but not literally!

First things first: never bring a barbecue indoors, into a conservatory, garage or other enclosed space. Apart from the obvious fire risk, burning charcoal can produce deadly carbon monoxide.

Instead, bring the food indoors.

Burgers, sausages, chicken, kebabs and vegetable skewers can usually be cooked perfectly well in the oven, under the grill or in an air fryer. You might miss the smoky aroma of the barbecue, but you certainly don’t have to miss the feast. (Though you can get smokey dressings, etc)

Put everything out buffet-style and let everybody help themselves.

Create an indoor picnic

If your planned picnic has been washed out, why not have it on the living-room floor?

Spread out a picnic blanket and bring out the sandwiches, sausage rolls, pork pies, crisps, Scotch eggs, salads, cheeses, fruit and whatever else was destined for the picnic basket.

Children in particular may find an indoor picnic far more entertaining than simply sitting around the dining table.

Don't forget the drinks

If you've already stocked the fridge for the Bank Holiday, you're halfway towards having a party.

Beer, cider, wine and cocktails can sit alongside alcohol-free beers, mocktails, fruit juices and soft drinks. A large jug of homemade lemonade or fruit punch can make an inexpensive centrepiece.

You could even turn the afternoon into a tasting session. Pick several different craft beers, alcohol-free drinks, cheeses, crisps or chocolates and ask everyone to award them marks out of ten.

There may be arguments. That's part of the entertainment.

Put together a Bank Holiday buffet

The great thing about a buffet is that it doesn't need to be complicated.

Use what you've already bought and add anything useful lurking in the fridge or cupboards. Bread, crackers, dips, pickles, chutneys, cold meats and leftover vegetables can quickly transform a few planned barbecue dishes into an impressive spread.

And don't worry about everything matching. A good British Bank Holiday buffet has always been a slightly chaotic affair.

Add some entertainment

Once everybody has eaten, bring out the board games, cards or a quiz. Put together a playlist, try some karaoke or give everyone the job of choosing one favourite song.

If the weather eventually improves, you can always migrate back into the garden.

And if it doesn't?

Stay indoors, open another packet of crisps and enjoy yourselves anyway.

Because while we can't control the British Bank Holiday weather, we certainly don't have to let it cancel the party.

Happy August Bank Holiday from That's Food and Drink!

We just checked the weather forecast, looks like plan B it is!

Scotland’s Food and Drink Sector Needs Urgent Tax Reform, Top Accountancy Firm Warns

Scotland’s food and drink industry could face critical challenges unless urgent action is taken to reform taxation and regulation, according to leading Scottish accountancy firm Henderson Loggie.

The sector has demonstrated considerable resilience in recent years, supported by growth among independently owned producers, retailers, restaurants, pubs and other hospitality businesses. 

Scotland Food & Drink says the country now has around 17,000 food and drink businesses, with the industry generating a record annual turnover of approximately £19 billion.

However, business owners continue to face rising employment costs, high energy prices, inflation, recruitment difficulties and increasingly complex regulations.

Although demand remains strong in some areas, Savills recorded 38 hospitality openings in Glasgow city centre during 2025, profitability is under severe pressure. Operating margins for some hospitality businesses are now thought to be as low as three per cent, making investment and expansion increasingly difficult.

Matthew McDermott, (PICTURED) Henderson Loggie’s Head of Food and Drink in Scotland, told That's Food and Drink that the company is calling for long-term action, including a review of the increase in employers’ National Insurance contributions and a permanent reduction in VAT for hospitality businesses.

The firm points out hospitality operators in several European countries already benefit from reduced VAT rates. 

Restaurants and catering businesses pay nine per cent in Ireland, seven per cent in Germany and generally around ten per cent in France, Italy and Spain. Comparable UK businesses are commonly required to charge the standard 20 per cent rate.

Prime Minister Andy Burnham recently announced an additional 20 per cent reduction in business rates for eligible pubs, social clubs and live music venues in England from April 2027. However, business rates are devolved, so the measure does not automatically apply in Scotland. Scottish hospitality businesses already receive certain forms of non-domestic rates relief, but uncertainty remains over future support.

McDermott warned against assuming the industry’s recent growth means that businesses can continue absorbing additional costs.

He told us: “Producers and exporters are continuously faced with increased regulatory burdens and spiralling cost pressures,” he said. “For the hospitality sector, the pressures are largely home-grown, with increasing costs and regulatory burdens chipping away at already slim profits.”

He added Scotland’s food and drink businesses have continued to innovate, invest and create employment during extremely difficult trading conditions.

Food and drink is central to Scotland’s economy, tourism industry and international reputation. It also plays an important part in sustaining local communities and struggling high streets.

Henderson Loggie believes the time has come for politicians to move beyond promises and introduce practical, lasting policies that give producers, exporters and hospitality operators the confidence to invest in their futures.

Henderson Loggie is an independent, owner-managed Scottish accountancy firm employing almost 200 partners and staff.

What, exactly, DO the fittest over-70s actually eat? We'll tell you

In the chase to slow down aging, 3 in 4 Americans now buy supplements, peptides and longevity plans, in a market worth $31bn.

To find what actually works with minimum investment, Maria AbiHanna, CEO and nutritionist at Food Label Maker, went through the published routines, diets and recipes of the fittest over-70s public figures in fitness, who all started the health journey in their 50s or later.

Here are the four diet tricks that pay off at 70, and the cases analyzed behind them:

This Almond-Butter Banana Dessert Slows 2 Kinds of Aging

Almond butter has 9g of fat and 89mg of magnesium, which lowers the blood pressure that stiffens your arteries with age. Add a banana and it gives you 420mg of potassium without the sugar spike, so the combination lowers your blood pressure and sugar at once, the two things that age you fastest.

Case Analyzed: Tom Rauscher started powerlifting in his late 70s, and deadlifts twice his bodyweight at 79. He eats exactly this combo after every lunch.

Eating 10 Egg Whites Before 1PM Builds Long-Lasting Muscle 

Egg whites have 36g of protein and 0 fat per 10, which protects the muscle you start losing at 30 for just 170 calories. Eat them at breakfast rather than dinner and the same protein can help build 25% more muscles as you age. 

Case Analyzed: Ernestine Shepherd never trained until 56. At 90 she was a Guinness record bodybuilder, and eats 10 egg whites before her 10-mile run at 3am.

Making Biohackers Favorite Nutty Pudding for Healthy Heart 

Macadamias, walnuts, chia, flaxseed, cocoa and berries are 6 of the 13 ingredients in the viral biohacker's Nutty Pudding, with 43g of nuts a bowl. That is roughly the amount that dropped cholesterol in a 5-week trial, making it a top snack choice for healthy aging. 

Case Analyzed: Bryan Johnson, a biohacker with 3M followers, spends a reported $2m a year trying to reverse his age, eating this mix every day.

Having Porridge Every Morning Lowers Your “Inflammatory Age” 

Oats have 13g of protein and 4g of beta-glucan per 100g, which lowers the inflammation that ages your body. Eat 3g of that fibre a day and your inflammatory age can drop in 2 weeks, according to some studies.

Case Analyzed: Mike Fremont at 104 still runs 5 mile routes, holds world records set at 88 and 90, and chooses oats as breakfast  every morning.

Commenting on the findings, Maria AbiHanna from Food Label Maker told That's Food and Drink: "None of this is a prescription. These 4 contradict each other. Fremont eats no meat at all, Ernestine eats chicken and 10 egg whites, Rauscher has a deli sandwich and chocolate most nights.  What they share is that each one learned what the science says, tried it, and paid attention to what their own body did with it. Then they did that every day for 20 years. Every food here has a downside for someone, so get your bloods read before you copy any of it."

To learn more about Food Label Maker please visit them at https://foodlabelmaker.com

What is Food Label Maker? It's Your All-in-One Nutrition Labeling Software for the UK.

Automatically generate nutrition tables, ingredient lists, allergens, and traffic light labels that meet UK FSA rules. Simple, accurate, reliable.

That's Food and Drink would like to thank Food Label Maker for their help with this feature.

Siren Craft Brew invites Cheltenham community to back its new bar

Siren Craft Brew is preparing to open a new Cheltenham bar this September, and local people are being invited to help shape the venue while receiving generous rewards in return.

The independent Berkshire-based brewery is taking over the former BrewDog premises in Cheltenham’s Brewery Quarter. 

The new bar will offer over 30 lines of brewery-fresh beer and cask ale, alongside wines, cocktails, alcohol-free drinks and what Siren promises will be a "seriously good" food menu.

To support the opening, Siren has launched a four-week Crowdfunder campaign. Contributions start at £50, with supporters receiving 150% of their pledge as credit to spend at the Cheltenham bar or through Siren’s online shop. Further rewards include limited-edition merchandise and invitations to exclusive events.

Community involvement has played an important part in Siren’s development. Around 1,500 people invested in the brewery through an equity crowdfunding campaign in 2018. A later campaign for its Reading town-centre venue, Siren RG1, attracted 1,777 supporters and generated over £400,000 in boosted bar credit.

The Cheltenham venue stands on a site with more than 230 years of brewing history. Its redesigned interior will include areas for casual drinks, quieter conversations and private bookings, helping it appeal to beer enthusiasts and those who prefer other drinks.

Two large Siren murals, created by an artist local to Cheltenham, will help give the bar its own identity. There will also be a permanent space acknowledging those who backed the campaign.

Danny Wratten-Sanchez, Siren’s Hospitality Area Manager, said the Crowdfunder would enable the company to “go the extra mile” with the venue and create something distinctive for Cheltenham.

“There’s a buzz already before we’ve launched the Crowdfunder, which is really exciting,” he told That's Food and drink. 

“It will be one of the biggest openings of an independent venue in the area in years.”

Founded 13 years ago, Siren has grown from a small industrial-estate brewery into a company employing more than 80 people. During 2026, it expects to brew the equivalent of almost four million pints.

The new opening will place Siren within Cheltenham’s growing independent beer scene, which already includes local brewery DEYA. It should also bring fresh variety to the Brewery Quarter’s hospitality offering.

The Cheltenham bar is expected to open in September, subject to building work and launch arrangements. The Crowdfunder will remain open for four weeks, with no extension currently planned.

https://www.crowdfunder.co.uk/p/siren-craft-brew-cheltenham

Chef Archie Pie: Professional Cookery with a Family Touch on YouTube

Whilst it's true that are is no shortage of cookery content on YouTube, some channels stand out because they feel genuinely welcoming and are genuinely helpful, too. 

Chef Archie’s Easy Recipes is one of them, combining professional kitchen knowledge with the warmth and humour of a father-and-daughter project.

Archie is not simply an enthusiastic home cook. Based in Worcestershire, he is a retired, French-trained professional chef who spent 15 years running his own bistro. After leaving the demanding world of commercial kitchens behind, he found a new way to share the skills, recipes and useful tricks gathered during his career.

The Chef Archie Pie channel began taking shape around 2022. It was previously promoted as Chef Archie Pie/Good Food Together before adopting its current name, Chef Archie’s Easy Recipes. Since then, it has grown into an impressive collection of hundreds of videos and attracted more than 9,000 subscribers.

However, Archie is only one half of the team.

His teenage daughter works behind the camera, filming her father as he prepares each dish. Archie describes her as both his camera operator and his “chief critic," an important role in any kitchen! Their collaboration gives the channel a relaxed, family atmosphere that cannot easily be manufactured in any television studio.

While Archie does the cooking and explains the techniques, his daughter helps transform those kitchen sessions into videos that viewers around the world can enjoy. It's a lovely, vibrant example of two generations bringing different skills to the same creative project.

As the channel’s name promises, the emphasis is on approachable, step-by-step cooking. Archie doesn't assume everyone watching already understands professional terminology or knows anything about complicated techniques. Instead, Archie shows viewers how dishes come together and explains the practical details that can make the difference between a disappointing result and a topnotch, truly memorable meal.

Pies, naturally, feature prominently. Viewers can learn how to make beef and onion pies, deep-filled chicken pies, Scotch pies, pork pies and rich beef, Stilton and red wine pies. Archie also demonstrates pastry-making, including the valuable techniques he developed during his professional career.

But the channel extends far beyond pastry, however. Recipes include traditional roast dinners, onion gravy, curries, meatloaf, air-fryer dishes, ratatouille, salads, sauces and comforting family meals. British favourites sit comfortably alongside recipes inspired by cuisines from all over the world.

What makes Chef Archie’s Easy Recipes particularly appealing is its authenticity. This is an experienced chef cooking real food in an accessible way, accompanied by the daughter who films him, offers feedback and helps keep the whole production moving along.

Anyone looking for dependable recipes, professional tips and plenty of culinary inspiration should visit Chef Archie’s Easy Recipes on YouTube. Remember to subscribe, leave a comment and let Archie and his daughter know which recipe you would like them to tackle next.

https://www.youtube.com/@chefarchiepie

Waterdrop Launches the M6SL Mineral RO System, Delivering Lightly Alkaline, Mineral-Infused Purified Water in a Compact, Installation-Free Countertop Design

New 8-stage RO filtration, mineral-enhanced water, dual-tank separation, smart dispensing volumes and a detachable glass pitcher for modern hydration at home, in offices and small living spaces

Waterdrop Filter, a global innovator in home water purification, today announced the launch of the Waterdrop M6SL Mineral Reverse Osmosis System, an installation-free countertop RO appliance engineered to deliver purified, lightly alkaline, mineral-infused water with a smoother, more balanced taste. 

Designed for consumers who expect more from the flavour and quality of their drinking water, the M6SL combines advanced RO filtration, smart dispensing convenience and a detachable glass pitcher in a compact, plug-and-use design ideal for apartments, offices, rental properties and small kitchens. The Waterdrop M6SL is available now on Amazon UK and the Waterdrop Official Website at an RRP of £329.

At the core of the M6SL is its 8-stage reverse osmosis filtration system, featuring a 0.0001µm RO membrane and LED-enhanced treatment. This advanced setup reduces a wide range of common contaminants including TDS, PFOA, PFOS, nitrate, fluoride, arsenic and lead — performance verified by a third-party laboratory. The result is cleaner, safer water suitable for daily hydration, cooking and beverage preparation.

To elevate taste, the M6SL uses mineral-infusion technology to add beneficial minerals such as potassium, calcium, sodium, magnesium, strontium and zinc back into purified water. This produces lightly alkaline water with a smoother, more balanced flavour, ideal for coffee, tea, soups and recipes where water quality directly influences taste.

The system’s dual-tank design keeps tap water and wastewater completely separated, supporting a 3:1 pure-to-drain ratio and preventing any risk of cross-contamination. The 1.5L wastewater tank allows users to repurpose collected water for household cleaning, plant watering or mopping floors, helping reduce waste and improve overall efficiency.

For added convenience, the M6SL includes a 40 oz detachable Maxblue glass pitcher, making it easy to serve water at the table, store purified water in the refrigerator, fill pet bowls or prepare meals. A smart touchscreen offers five preset dispensing volumes, from a 150ml espresso to a full 350ml soup bowl, along with a Favourite Mode for saving preferred settings. A filter life indicator and user-friendly alerts ensure simple, intuitive maintenance.

With no plumbing, drilling or installation required, users simply fill the feed-water tank and plug in the appliance to begin enjoying purified, mineral-enhanced water at room temperature. Its compact footprint makes it ideal for renters, students, families and frequent movers seeking high-quality RO water without the complexity of under-sink systems.

The Waterdrop M6SL is available now on Amazon UK and the Waterdrop Official Website at an RRP of £329.

Better Water for Better Coffee

Water quality can make a noticeable difference to the everyday coffee experience, too. For coffee lovers looking to get more from their daily brew, Waterdrop also offers replacement coffee machine water filters, providing a simple way to upgrade the water used for coffee at home. It is a natural addition for households looking to bring better-quality water into everything from everyday hydration to their morning coffee ritual. Explore Waterdrop’s coffee water filter range.

Waterdrop M6SL Mineral RO System — Key Features

8-stage RO filtration with 0.0001µm membrane

Mineral-infused water — adds K?, Ca²?, Na?, Mg²?, Sr²?, Zn²?

Lightly alkaline water for smoother, balanced taste

Separate tap and wastewater tanks with 3:1 pure-to-drain ratio

Wastewater reuse for cleaning or plant watering

40 oz detachable Maxblue glass pitcher

Smart touchscreen with five preset dispensing volumes

Favourite Mode for personalised water volume

Room-temperature purified water

Installation-free countertop design

Filter lifespan: 12 months (M6RFL)

Flow rate: 75 GPD

Water tank capacity: 185 oz + 40 oz

NSF/ANSI 58 & 372 certified

Dimensions: 15.9 × 9.3 × 14.5 inches

Product weight: 21 lbs

https://www.waterdropfilter.co.uk/products/waterdrop-m6sl-mineral-reverse-osmosis-system-countertop-water-filter

You can buy them through our Amazon-powered online shop:- https://link.amazon/B02WxhWEP

Recipes for Britain's National Burger Day!

We covered the UKs National Burger Day several days ago. https://thatsfoodanddrink.blogspot.com/2026/08/celebrate-national-burger-day-with.html

Now we share with you some absolutely delicious burger recipes that you can try yourself!

 Mushroom Smash Burger with Mojo Verde and Romesco

Credit: European Mushrooms @foostories

Mushroom smash burgers with mojo verde and romesco

Credit: European Mushrooms

Flat or portobello mushrooms are grilled until tender and ‘smashed’ on the grill. They are layered inside the burger with cheese, a rich romesco sauce made with smoked paprika and red peppers, plus a vibrant green salsa.

Ingredients

2 burger buns, toasted

6 flat or portobello mushrooms per burger, stalks removed

4 cheese slices

Romesco

1 roasted red pepper

100g almonds, toasted

1 large tomato

70g stale white bread (no crusts)

2 cloves garlic, peeled and roughly chopped

1 teaspoon smoked paprika

1 teaspoon hot paprika

1 tablespoon sherry vinegar

1.5 tablespoons lemon juice

3 tablespoons olive oil plus a little extra to finish

Mojo verde

2 cloves of garlic

1 green chilli, stalk removed

1 large bunch of coriander (around 100g)

2 tablespoons sherry vinegar

 1 teaspoon cumin seeds, toasted and ground

4 tablespoons olive oil

Method

    • Skin the tomato by making a cross shape in the bottom then covering with boiling water for a few minutes. Drain, then plunge them into cold water and leave for a minute. Peel away the skin.

    • Place the almonds, pepper and tomato in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary

    • Blend all the ingredients for the moho verde with a pinch of salt,

    • Trim the mushrooms to make them flat if needed, then rub lightly with oil and season with salt. Cook on a hot BBQ until charred on each side, then layer up with slices of cheese.

    • Serve in the buns with the romesco and mojo verde.

Spicy Bombay Beef Patty Burger

Ingredients

For the patty

200g closed cup mushrooms

150g beef mince

75g mashed potato (ready-made/leftover is useful here)

2 tbsp medium curry powder

4 tbsp coriander leaves

2 green chillies

Groundnut or rapeseed oil to cook

For the batter

100g chickpea (gram) flour (use plain flour if can’t get hold of gram flour)

150 ml water

For the sauce

4 tbsp tamarind extract (use natural yoghurt if you prefer)

4 tbsp coriander leaves

1 green chilli

2 cloves of garlic, peeled

To serve

4 soft white buns

Chilli powder

Method

Blitz the mushrooms in a food processor, or dice finely by hand, then cook in a saucepan on a medium high heat until the liquid has evaporated. Add the beef mince and cook for 10 minutes

Mix with the potato, spices and chilli then form into 4 patties

Make the batter by mixing the chickpea flour and water until smooth

Heat a sauté pan with a little oil and carefully dip each patty in the batter before gently laying in the pan. Cook for a few minutes on each side until golden. Remove to a plate with kitchen paper

Blitz the sauce Ingredients together in a mini food processor and put in a bowl (you can also finely chop the herbs, chilli and garlic together and stir into the tamarind)

Serve each patty in a bun with a little sauce and a sprinkle of chilli powder

Mediterranean Naked Burger Bowl

Makes: 4 / Prep Time: 10 minutes / Cook Time: 20 minutes

Ingredients

3 peppers, sliced into chunks

2 courgettes, sliced into cubes

4 Strong Roots Pumpkin & Spinach burgers

2 x 80g bags of lamb’s lettuce

150g cherry tomatoes, halved

1 avocado, thinly sliced

Fresh Dill Dip

300ml Greek yogurt

Small handful fresh dill, chopped

Juice of ½ lemon

Salt

Pepper

Cupboard Essentials

Oil

Salt

Pepper

Method

    1. Toss the pepper chunks and courgette with a drizzle of oil and roast at 200°C for 15 to 20 minutes until soft and lightly charred at the edges. Season with salt and pepper.

    2. Combine the yoghurt, dill and lemon juice in a small bowl, then season with salt and pepper.

    3. Cook the Pumpkin & Spinach burgers in an air fryer at 180°C for 10-12 minutes. 

    4. Load up your bowl, start with a base of lamb’s lettuce, then top with the roasted courgette, roasted peppers, cherry tomatoes, avocado and SR burger. Finish with a dollop of dill dip, plus a few dill leaves to garnish. 

Amaris Mint Brings Swedish Daily Nutrition to the UK with BioBoost Range

Anyone who has ventured into the world of protein powders and nutritional supplements will know just how bewildering it can become. 

Long ingredient lists, mysterious “proprietary blends” and labels requiring detective work aren't exactly helpful when all you really want to know is what you're putting into your body.

Amaris Mint is hoping to make things rather more straightforward.

The clinician-founded Swedish Daily Nutrition™ company has confirmed that its BioBoost range has been available to UK customers since April 2026, bringing its Swedish-made approach to everyday nutrition to British consumers.

Founded by clinicians Dr Nillie Teymouri and Tina Hirst, who have more than 25 years of combined clinical practice behind them, Amaris Mint was created in response to an increasingly crowded and sometimes confusing nutrition market.

At the heart of the range is BioBoost Balance+ Protein, a whey protein product available in Vanilla, Cinnamon and Chai flavours.

Each 750g pouch contains more than 30 clearly declared ingredients, including collagen peptides, vitamins, minerals, fibre, live cultures, digestive enzymes and selected botanicals. It has an RRP of £89.99.

For those who prefer capsules, there's also BioBoost Vital Balance, a complementary food supplement containing vitamin D3, zinc and selected botanical ingredients. Each bottle contains 60 capsules and costs £68.99.

What particularly caught our attention is the company's emphasis on telling customers exactly what's in its products. There are no proprietary blends, while ingredients and serving amounts are clearly declared.

“People should not have to decode complicated labels to understand what they are choosing,” co-founder Tina Hirst told That's Food and Drink.

That's an approach we can certainly appreciate.

The products are manufactured in Sweden at an FSSC 22000-certified facility, with documented quality controls and full batch traceability. It's worth noting that the certification applies to the manufacturing facility rather than the individual products.

Amaris Mint describes its philosophy as “Science-led. Made in Sweden. Designed for everyday life.” Rather than promising nutritional miracles, the emphasis is on products designed to slot conveniently into an existing daily routine.

Of course, supplements shouldn't be regarded as substitutes for a varied, balanced diet, and anyone with particular health conditions, allergies or medication considerations should check the ingredients carefully and seek appropriate professional advice where necessary.

For those interested in exploring the range, full ingredient lists, allergen information and directions for use are available from Amaris Mint.

https://amarismint.com

Fridja Expands Kitchen Range with New f66 and f77 Super Ovens

British home appliance brand Fridja has expanded its kitchen range with two new countertop ovens designed to combine the convenience of an air fryer with the versatility of a conventional oven.

The new Fridja f66 Super Oven and larger f77 Super Oven Pro promise fast, even cooking while using little to no added oil. Both also feature stainless steel interiors which are PFAS-free, PTFE-free and PFOA-free, with no chemical non-stick coatings used inside.

Fridja f66 Super Oven

Priced at £129.99, the f66 is the more compact of the two, offering a 15-litre capacity that could make it particularly appealing for smaller kitchens, student accommodation or anyone wanting an alternative to heating a full-sized oven for everyday meals.

There are 12 presets covering Air Fry, Bake, Roast, Toast, Pizza, Chicken, Reheat, Ferment and Dehydrate functions.

The f66 can reach temperatures of up to 220°C, while its convection fan circulates hot air around the food to encourage even cooking and those all-important crispy finishes.

Accessories include an air fry basket, baking tray and grill rack, all of which are dishwasher safe.

Bigger Meals with the f77 Super Oven Pro

For larger households, Fridja's f77 Super Oven Pro costs £169.99 and doubles the capacity to 30 litres.

It features six stainless steel heating elements combined with a turbo convection fan and offers 18 presets. Alongside air frying, roasting, baking, grilling, dehydrating and defrosting, there's a built-in rotisserie function – complete with the necessary forks and rotisserie handle.

That 30-litre capacity should make the f77 suitable for family meals, batch cooking and entertaining, with enough room for larger joints of meat, trays of vegetables or a whole rotisserie chicken.

Cleaning has also been considered, with dishwasher-safe accessories and a removable crumb tray.

Could a Super Oven Replace Your Conventional Oven?

Countertop air fryer ovens are increasingly attractive when cooking smaller meals because there's no need to heat the considerable space inside a conventional oven.

Fridja says its Super Oven range is designed to provide an energy-efficient alternative while bringing several cooking appliances together in one machine.

With air frying, baking, roasting, reheating and dehydrating covered by both models, the choice largely comes down to capacity. The 15-litre f66 offers a compact everyday option, while the 30-litre f77 Pro provides considerably more room and the added versatility of rotisserie cooking.

Both are available directly from Fridja, priced at £129.99 and £169.99 respectively.

https://www.fridja.com

Chicken and Eggs Under Scrutiny as Salmonella Outbreak Spreads Across Britain and Europe

Health authorities are investigating an ongoing salmonella outbreak involving 341 confirmed cases across seven European countries, including 207 in the United Kingdom.

The outbreak involves a strain known as Salmonella Enteritidis ST11. Between May 2025 and August 2026, cases were recorded in the UK, the Netherlands, Belgium, Germany, France, Austria and Denmark.

The UK accounts for 61 per cent of confirmed infections, followed by the Netherlands with 106 cases. At least 34 people have been hospitalised and one person in Britain has died. The outbreak is continuing, with further cases expected until its source is identified and brought under control, according to the European Centre for Disease Prevention and Control.

Are chicken products responsible?

Although the outbreak has been widely associated with poultry, its precise source has not yet been confirmed.

Investigations in the Netherlands have pointed towards chicken meat, although officials stress that this finding is based on interviews with only a small number of patients. European investigators consequently regard both eggs and chicken products as possible sources.

In Britain, however, the strongest evidence currently points towards imported eggs used by restaurants, cafés and other catering businesses.

Of 114 UK patients interviewed, 95 reported eating food prepared outside their homes during the week before becoming ill. Five food businesses were visited by two or more unrelated patients, while 11 of the 24 cases linked to these premises involved people who had eaten egg dishes.

Possible cross-contamination was also identified at two establishments. Importantly, the UK Health Security Agency says there is currently no identified connection to eggs or poultry produced in the UK.

Consumers should therefore remain careful without assuming that all chicken or eggs are unsafe.

Reducing the risk at home

The Food Standards Agency recommends following normal food-safety precautions:

Keep raw chicken away from cooked and ready-to-eat foods.

Wash hands thoroughly after handling raw poultry or eggs.

Clean knives, chopping boards and work surfaces carefully.

Do not wash raw chicken, as splashing water can spread bacteria around the kitchen.

Cook poultry completely, following the instructions on the packaging.

Store chilled food below 5°C and observe use-by dates.

The FSA’s cooking guidance recommends ensuring that the centre of food reaches 70°C for two minutes or 75°C for 30 seconds. Chicken should be steaming hot throughout, with no pink meat and clear-running juices.

Young children, pregnant women, older people and those with weakened immune systems should ensure eggs eaten outside the home are thoroughly cooked. Catering establishments may use imported eggs that do not carry the British Lion or Laid in Britain assurance marks.

Salmonella symptoms include diarrhoea, stomach cramps, vomiting and fever. Most people recover within a week, but anyone who cannot retain fluids, develops bloody diarrhoea or shows signs of dehydration should contact NHS 111.

https://www.gov.uk/government/organisations/food-standards-agency

Figures and official advice correct as of 24 August 2026.

The Baker’s Daughter: Sourdough, Family and a Slower Way of Living in Cumbria. More From Bells of Lazonby

As Bells of Lazonby prepares to celebrate its 80th anniversary, a new chapter in the remarkable Bell family baking story is beginning to rise.

Pollyanna Bell, a third-generation member of the family behind the celebrated Cumbrian bakery, has launched The Baker’s Daughter, an intimate venture dedicated to sourdough, traditional skills and the pleasure of making bread slowly and thoughtfully.

The Bell family’s baking heritage stretches back to 1946, when Pollyanna’s grandfather returned home from the Second World War. Starting with little more than determination and a corrugated shed behind the family home in Lazonby and one elderly bread oven, he established the bakery that would eventually become one of Cumbria’s best-known food businesses.

Although Bells of Lazonby has grown considerably during the decades that followed, its foundations have remained firmly rooted in family, community and craftsmanship.

Pollyanna is now drawing upon that history while taking the family tradition in a more personal direction. Through The Baker’s Daughter, she hosts small, hands-on sourdough workshops from her own kitchen.

The classes invite participants to step away from the rush of everyday life and spend time learning the satisfying process of making bread from scratch. From handling and shaping the dough to understanding fermentation and caring for a sourdough starter, the workshops offer an opportunity to learn skills that can be used and enjoyed for many years.

Sourdough is not a bread that responds well to being hurried. It requires patience, observation and an appreciation of natural processes. That makes it a fitting centrepiece for The Baker’s Daughter and its celebration of a slower, more connected way of living.

There is something particularly special about learning these traditional techniques from someone whose family has spent 80 years working with dough. Pollyanna’s workshops are not simply baking lessons; they represent the continuation of a family story that began in a humble shed and has now found a new home around her kitchen table.

At a time when many people are seeking more meaningful experiences and looking to reconnect with the origins of their food, The Baker’s Daughter offers a welcoming return to simplicity.

It is a story of flour, fermentation and family heritage, and proof that even after eight decades, the Bell family’s passion for baking continues to produce something fresh.

https://www.instagram.com/thebakersdaughterlazonby

National Food Bank Day: Supporting the People Who Support Our Communities

Food is something many of us can easily take for granted. We open the cupboard, look in the fridge and decide what we fancy for dinner. 

Yet for a growing number of people, the question isn't what to eat, but whether there will be enough food to eat at all.

National Food Bank Day is an opportunity to recognise the extraordinary work carried out by food banks, their volunteers and everyone who donates food, money or time to help neighbours who are struggling.

Food banks provide emergency supplies to individuals and families experiencing financial hardship. The reasons somebody might need their help are many and varied. A sudden job loss, illness, relationship breakdown, unexpected household bill or delay in receiving benefits can leave a previously financially secure household struggling to put meals on the table.

And food poverty isn't always obvious. The person using a food bank could be somebody you work with, an elderly neighbour or a parent at the school gates.

What Can We Donate?

National Food Bank Day is a good excuse to check the kitchen cupboards and, better still, add a few extra items to the weekly shopping basket specifically for donation.

Food banks commonly welcome long-life products including:

Tinned vegetables, fruit, meat and fish

Pasta, rice and noodles

Pasta sauces

Breakfast cereals

Tea and coffee

UHT milk

Tinned soups

Biscuits and snacks

Long-life fruit juice

Tinned puddings and custard

However, don't automatically assume what your local food bank needs. Many publish regularly updated lists of urgently required products. Some may have plenty of pasta but desperately need tinned meat, coffee or long-life milk.

And remember that food banks frequently need non-food essentials too, including toiletries, sanitary products, nappies, washing powder and household cleaning products.

Every Donation Counts

You don't need to arrive with a trolley overflowing with groceries to make a difference. One tin of beans, a packet of cereal or a carton of long-life milk might seem insignificant, but thousands of people each donating one or two products can make an enormous collective difference.

Supermarket collection points also make donating particularly easy. Simply buy an additional item and place it in the collection box after paying.

At That's Food and Drink, we believe food should bring people together rather than highlight the inequalities between us.

So, on National Food Bank Day, why not find out what your local food bank needs?

Because nobody should have to wonder where their next meal is coming from.