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

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

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

The French Connection: Why Food Matters

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

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

Dining Out: A Taste of France on Your Doorstep

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

Steak frites: simple, indulgent, and timeless

Coq au vin: rich, slow-cooked comfort food

French onion soup: topped with bubbling cheese

Duck confit: crispy, tender, and deeply satisfying

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

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

French Drinks to Sip and Savour

No French celebration is complete without a proper drink pairing:

Wine – From Bordeaux reds to crisp Loire Valley whites

Champagne – The ultimate celebratory fizz

Kir Royale – Champagne with a splash of crème de cassis

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

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

Bring France Home: Simple French Dishes to Try

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

Charcuterie boards with cheeses, meats, and crusty baguette

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

Ratatouille – a colourful, comforting vegetable dish

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

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

French Flair on a Staycation

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

Make It an Occasion

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

Host a French-themed dinner night

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

New Easter Makes & Bakes from Bonne Maman

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

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

Hazelnut Chocolate Easter Cupcakes

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

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

Brownie Style Easter Eggs

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

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

Easter Cookies

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

Flower Cookie Cups

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

White Chocolate and Raspberry Easter Fudge Recipe

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

Ingredients and what you will require:-

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

450g

white chocolate 

tsp Steenbergs organic Fairtrade vanilla extract

50g icing sugar

350g chocolate mini eggs, some crushed, some whole

2 tbsp freeze-dried raspberries

2 tbsp raw cacao nibs

Method

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

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

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

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

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

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

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

https://nikibakes.uk

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

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

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

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

Supporting Food & Drink Innovation

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

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

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

A Long-Standing Partnership Driving Results

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

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

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

Why This Matters for Food & Drink Businesses

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

Key advantages include:

Improved supply chain visibility

Better inventory management

Enhanced production planning

Greater compliance and traceability

Data-driven decision making

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

Industry Recognition That Signals Change

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

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

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

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

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

https://anthesisglobal.com

Circumstance Distillery Crowns Winner of Its First Bristol Bartender Cocktail Competition

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

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

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

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

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

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

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

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

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

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

SHIP SHAPE, BY BEN WILSON, THE MILK THISTLE

45ml Circumstance Rye

25ml Ribena Gastrique

15ml Double Cream Sherry

Garnish: Rye cracker with blackcurrant conserve

Ribena Gastrique:

·         200g Ribena Concentrate

·         80g Red Wine Vinegar

·         100g Caster Sugar

·         Pinch of salt

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

Double Cream Sherry:

·         2 bars of Fry's Chocolate Cream

·         Harvey's Bristol Cream Sherry (Solera)

·         Optional: Full fat milk

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

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

Mix well and refrigerate overnight.

Once chocolate is solid, filter mixture through coffee filters.

https://www.circumstancedistillery.com

https://milkthistlebristol.com

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

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

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

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

The Tradition of the St. Joseph’s Table

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

The table traditionally includes:

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

Fresh fruit and vegetables

Pastries and sweets

Meat-free dishes, reflecting the Lenten season

Wine for sharing

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

Traditional Foods for St. Joseph’s Day

St. Joseph’s Bread

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

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

Pasta with Breadcrumbs

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

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

Sardines

Wild fennel

Raisins

Pine nuts

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

Zeppole di San Giuseppe

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

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

Custard or ricotta cream

A cherry on top

A dusting of icing sugar

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

Drinks for St. Joseph’s Day

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

Traditional options include:

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

Sweet dessert wines like Marsala

Coffee or espresso served with pastries

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

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

A Celebration of Family, Faith, and Generosity

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

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

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

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

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

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

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

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

Why Beer and Cider Work Well in Cocktails

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

Different styles offer different possibilities:

Lager brings crispness and light bubbles

Ale adds malt depth and sometimes caramel or citrus notes

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

Cider offers natural fruit sweetness and refreshing acidity

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

Easy Lager Cocktails to Try

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

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

Fresh lime juice

Ginger beer

A splash of orange liqueur

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

Ale-Based Cocktails with Depth

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

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

Spiced syrups

Coffee flavours

A small dash of whisky or bourbon

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

Cider Cocktails for Every Season

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

Summer cider cocktails might include:

Elderflower cordial

Fresh berries

Mint and citrus

Meanwhile, autumn or winter cider cocktails can incorporate:

Cinnamon or cloves

Spiced rum

Cloudy apple juice

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

Tips for Crafting Beer and Cider Cocktails

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

Start with good quality beer or cider

Avoid overpowering the base drink with too many ingredients

Use fresh citrus or herbs where possible

Serve well chilled, unless making a warm winter cocktail

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

A Growing Trend in Pubs and Home Bars

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

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

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

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

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

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

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

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

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

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

A Festival of Discovery

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

That means each visit can bring something new.

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

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

Classic British bitters

Golden ales

Pale ales

Hop-forward IPAs

International collaboration brews

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

International Brewing Talent

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

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

Brazil

Italy

Spain

The United States

Mexico

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

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

Why Real Ale Still Matters

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

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

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

A Perfect Pub Excuse

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

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

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

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

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

Tea for two… and one for the dog! Charity hosts dog-friendly afternoon tea to support life-changing assistance dogs

Dog lovers from across the Midlands are being invited to enjoy an afternoon tea with a difference this March,all while helping to transform the lives of people with physical disabilities.

Canine Partners, the UK charity that trains assistance dogs for adults with physical disabilities, is hosting a Dog Friendly Afternoon Tea at its National Training Centre near Loughborough on Sunday 22 March, from 3pm to 5pm.

Guests will enjoy a traditional afternoon tea of sandwiches, scones and cakes, while their four-legged friends can tuck into their own specially prepared dog-friendly treats. For pups who prefer to stay at home, dog treat takeaway boxes will also be available, the ultimate doggy bag.

Founded in 1990, Canine Partners trains highly skilled assistance dogs that help adults living with physical disabilities live more independently. These remarkable dogs can support with everyday tasks such as opening doors, picking up dropped items, loading washing machines and helping with dressing.

It costs around £50,000 to train each assistance dog, and the charity receives no government funding, relying entirely on donations and fundraising to continue its vital work. With over 90 people currently waiting for an assistance dog, support from events like this is more vital than ever.

One person whose knows first-hand the life-changing impact of Canine Partners’ work is Andy Newton (57) from Staffordshire, who will be attending the event with his assistance dog Laila.

Andy has lived with a spinal cord injury for over 30 years following a car accident and was partnered with Laila, a black Labrador cross Golden Retriever, in 2024. Since then, his life has been transformed.

“I used to be stuck at home and miserable, but Laila has given me my life back,” said Andy. “She makes everyday life easier and gives me the confidence to leave the house and see people. I feel like a completely new person and cannot imagine life without her – she is my best friend.”

Rebecca Middleton, Community Fundraising Officer at Canine Partners, said: “Our Dog Friendly Afternoon Tea is a fun and unique way to support our work. It’s not every day dogs get to enjoy their own afternoon tea! Every ticket sold helps us train more incredible assistance dogs and create more incredible partnerships like Andy and Laila’s.”

Ticket information:

Adults - £15   

Children - £7

Dog - £5

Spaces are limited, so advance booking is essential. Visit caninepartners.org.uk/events to secure your place.

Why No One Should Feel Ashamed to Use a Foodbank During the Cost-of-Living Crisis

Across the UK, food prices have risen sharply over the past few years. For many households, what used to be a manageable weekly shop has become a serious financial strain. 

Everyday essentials such as bread, milk, fresh vegetables and cooking oil now cost far more than they did only a short time ago. 

In this climate, foodbanks have become a lifeline for millions of people. Yet despite their vital role, many who need help still hesitate to reach out because of shame or embarrassment.

The truth is, needing help with food is not a personal failure. It is often the result of circumstances far beyond anyone’s control.

Inflation has outpaced wages in many sectors, while rising energy bills, rent increases and higher transport costs have left households with less disposable income. 

A sudden change in circumstances, such as illness, redundancy, relationship breakdown, or unexpected expenses, can quickly push even financially careful families into difficulty. Many people who find themselves turning to foodbanks have previously been stable and secure.

Foodbanks exist precisely because communities recognise that hardship can affect anyone.

Across towns and cities, volunteers work tirelessly to collect donations, sort supplies and distribute parcels with dignity and compassion. Churches, charities, community groups and local businesses contribute food, money and time because they understand that supporting neighbours in need strengthens society as a whole.

Importantly, foodbanks are not only about food. Many also provide advice services, signposting to debt support, benefits guidance, employment assistance, cooking lessons, coffee shops and mental health resources. 

For some people, a visit to a foodbank can be the first step towards regaining stability after a difficult period.

Shame often stops people from seeking help early. Instead, individuals may skip meals, go without heating, or struggle silently while stress builds. This can harm both physical health and emotional wellbeing. Reaching out sooner allows people to access support before problems become overwhelming.

It is also worth remembering many of those who volunteer or donate to foodbanks have themselves needed help in the past. Communities thrive when support flows both ways, sometimes we give, sometimes we receive.

Foodbanks are a reflection of compassion, not failure.

If you or someone you know is struggling to afford groceries, seeking help is an act of strength, not weakness. Everyone deserves access to nourishing food, dignity and support during difficult times.

In a period of high food price inflation and economic uncertainty, reaching out to a foodbank should be seen for what it truly is: a practical step towards getting through a tough moment with the help of a caring community.

To find your nearest foodbanks please visit these resources:-

https://www.foodbanks.co.uk

https://www.trussell.org.uk/emergency-food/find-a-foodbank

https://foodcycle.org.uk/food-banks

https://www.salvationarmy.org.uk/foodbanks

https://streetsupport.net/find-help/foodbank/map

Healthy eating still out of reach for many Britons as industry says cost remains biggest barrier

A recent survey carried out by trade show IFE finds that cost remains a central concern when it comes to encouraging consumers to make healthier choices.

Over half of food and drink leaders say value for money will drive consumer choices over the next three years.

Affordability remains the single biggest barrier preventing UK consumers from making consistently healthier food choices, according to a new survey of senior figures across the food and drink industry.

Over 150 senior decision-makers across food & drink retail, wholesale, hospitality and more took part in the poll conducted by trade show IFE, exploring the theme of ‘Feeding the Future’. 

Nearly half (48%) said cost and affordability are the main obstacles stopping people from eating more healthily. More than half (56%) said clear value for money will be the most influential factor shaping what shoppers buy over the next three years.

The findings suggest, despite growing public debate around ultra-processed foods, weight-loss medications and protein trends, household budgets continue to dominate decision-making.

Value for money outweighs health and sustainability claims

When asked which attribute will most influence purchasing in a cost-conscious market, value for money (56%) ranked far ahead of functional benefits such as gut health or added protein (20%), strong health credentials (14%), premium quality and experience (9%), and sustainability and environmental impact (2%).

GLP-1 medications expected to drive gradual, not dramatic, change

The survey also explored how some of the most talked-about food trends are expected to evolve. While a third (34%) of respondents believe GLP-1 weight-loss medications will have a noticeable but limited impact on the market, only 17% think they will fundamentally reshape food and drink. Nearly a quarter (23%) expect significant reformulation across certain categories, suggesting gradual adjustment rather than dramatic disruption.

Ultra-processed foods debate set to influence branding and reformulation

Concern around ultra-processed foods is also expected to persist. More than a third (37%) believe the issue will increasingly influence how brands communicate with consumers, while 29% expect it to significantly reshape product development. Nearly one in five (18%) anticipate growing regulatory pressure.

Wholefood plant protein predicted to lead growth

When it comes to protein, respondents predicted growth will come primarily from wholefood plant sources such as beans, pulses and grains (38%), ahead of traditional animal protein innovation (25%). Processed plant-based alternatives were selected by 14% of respondents.

Olivia Andrews, Co-Founder of Dip & Dollop told That's Food and Drink: “Consumers are becoming more value conscious, more sceptical of ultra-processed foods, and more focused on real satiety and nutrient density. Brands that deliver simple ingredients, wholefood functionality and clear value for money will outperform those relying on hype.”

Amy Wilkinson, Founder of Fearless Foodies added: “Consumers want healthier, more transparent food choices, but without paying more. Responding to those conflicting pressures needs people with the right skill sets to drive change across the industry. Feeding the Future isn’t just about what we make – it’s about having the right people, with the right skills in place to make that change happen.”

Panos Katsitaris, Managing Director of MediTaste said: "Over the next three years, the UK market won't will be disrupted by a single mega-trend, but reshaped by the interaction of affordability, functional health, and protein evolution. 

"GLP-1 adoption will accelerate reformulation rather than reduce consumption, while ultra-processed food debates will influence positioning more than regulation. The real growth opportunity lies in hybrid protein models and credible value propositions that balance health, sustainability and price discipline.”

Rupert Ashby, CEO of the British Food Federation added: “While of course it’s true that shoppers on a lower budget have less choice when it comes to buying food, it’s important that we keep pushing the message that nutritious doesn’t have to mean expensive.

“For example, buying frozen fruit and vegetables can be a very affordable way of putting healthy meals on the table. Our research shows that a family of four looking to eat five portions of fruit and vegetables per day could save more than £1100 per year by choosing frozen products, and the choice has grown rapidly in recent years.

“Freezing locks in nutrients without the need for preservatives, extends shelf life and significantly reduces food waste, all of which help households manage tight budgets.

“Convenience also matters. People are time poor, and the reality is that easy access often drives choice. This is where retailers and manufacturers have a role to play. By making healthier options more visible, more accessible and easier to navigate in store – especially for younger shoppers and busy families, we can support better decisions without asking consumers to compromise on cost, taste or practicality.”

Federico Dellafiore, Event Director at IFE, said: “There is huge innovation happening across food and drink, but affordability remains central to consumer behaviour. Brands are responding to a market where shoppers are more value conscious, more questioning of ingredients and more focused on getting genuine nutritional benefit from what they buy. The challenge for the industry is balancing health, transparency and sustainability with price sensitivity.”

The research was conducted ahead of trade event IFE 2026, part of Food, Drink & Hospitality Week from 30 March to 01 April at Excel London, where food and drink brands, retailers and manufacturers will come together to explore the trends shaping what could appear on supermarket shelves in the years ahead.

https://www.ife.co.uk

The Gift That Keeps On Growing

Following the success of their Valentine's Day partnership, Candover Brook is once again collaborating with Stem & Green to offer a delightful gift for Mother's Day.

The Hampshire vineyard, known for its regeneratively grown English sparkling wines, has joined forces with Stem & Green, the natural flower farm, to offer something truly special for mothers. 

Customers purchasing either Candover Brook Brut or Rosé at participating stockists or online will receive a packet of locally grown, hand-picked Sweet Rocket seeds (Hesperis Matronalis), a flower whose very name means “Evening of the Mother.” Named for the beautiful scent it releases at dusk, Sweet Rocket is a fitting symbol for the enduring warmth of the mothers in our lives.

Amanda Sinclair, Head of Sales & Marketing at Candover Brook, told That's Food and Drink: “Working with Stem & Green has been a real joy. We share the same values, a love of the land, a commitment to regenerative growing, and a belief that the best gifts are ones that keep on giving. 

"After the wonderful response to our recent Valentine's collaboration, it felt completely natural to build on that and create something equally meaningful for Mothering Sunday.”

The Sweet Rocket seeds, grown by Stem & Green at their Hampshire farm, will bloom year after year, creating a lasting reminder of a special celebration, long after the last glass has been poured.

The collaboration reflects a growing movement among Hampshire producers to work together, champion local craftsmanship, and offer consumers something rooted in place and purpose. Both businesses are committed to regenerative practices that care for the soil, the seasons, and the communities around them.

You can pick up this unique pairing at the following shops and venues, whilst stocks last: Auriol Wines - Hartley Wintney, Candover Valley Stores - Preston Candover, Caviste - Hook, Caviste - Overton, Kingsgate Provisions - Winchester, The Naked Grape - Alresford, The Wine Yard - Farnham and Wellington Farm Shop – Hook.

You can also purchase online for direct delivery at www.candoverbrook.co.uk.

Why the UK Should Embrace Japanese White Day on 14 March

Every year on 14 February, the UK celebrates Valentine’s Day with cards, chocolates, gifts, flowers, and romantic gestures.

But in Japan, the story doesn’t end there. Exactly one month later, on 14 March, people celebrate White Day, a charming tradition that could easily find a place in British culture as well.

White Day began in Japan in the late 1970s as a response to Valentine’s Day traditions there. In Japan, it is customary for women to give chocolates to men on 14 February. 

These gifts can range from honmei choco (romantic chocolates for a partner or crush) to giri choco (friendly or obligation chocolates for colleagues and friends). 

Then, on White Day, the men return the favour by giving gifts back to the women who gave them chocolates.

The gifts traditionally include white chocolate, marshmallows, biscuits, jewellery, or other thoughtful presents. Importantly, the idea is that the return gift should show appreciation and effort, often considered to be worth more than the original gift.

It’s a sweet, thoughtful tradition that balances the Valentine’s exchange and adds another moment of kindness to the calendar. So why not bring White Day to the UK?

For British retailers, cafés, and independent shops, White Day presents a wonderful opportunity. March can be a relatively quiet period after Valentine’s Day and before Easter. Introducing White Day promotions—whether themed desserts, chocolate gift boxes, or small token presents, could provide a welcome mid-March boost for businesses.

From a cultural perspective, White Day also encourages gratitude and reciprocity. Valentine’s Day often focuses on grand romantic gestures, but White Day can feel a little more playful and inclusive. It can be about saying thank you to someone who showed kindness, affection, or friendship a month earlier.

The UK has a long tradition of adopting and adapting international celebrations. Think about how Halloween, originally rooted in Celtic traditions but popularised through American culture, became a major annual event here? Similarly, celebrations such as Black Friday have quickly found their place in the British retail calendar.

White Day could follow a similar path, starting as a niche celebration among fans of Japanese culture, anime, and international traditions, before gradually gaining wider popularity.

With the UK’s growing appreciation of Japanese food, culture, and seasonal traditions, now may be the perfect time to introduce White Day to a broader audience.

So this 14 March, why not try celebrating White Day yourself? If someone gave you a Valentine’s treat last month, return the kindness with a thoughtful gift, a handwritten note, or a box of chocolates.

Sometimes the nicest traditions are the ones that simply encourage us to say “thank you.”

Celebrate National Meatball Day with Comfort, Creativity, and Classic Flavour

Every year on National Meatball Day (Monday March 9th), food lovers everywhere celebrate one of the most versatile and comforting dishes ever created: the humble meatball. 

Whether served in a rich tomato sauce, tucked into a crusty sub roll, or paired with creamy mashed potatoes, meatballs have a way of bringing warmth and satisfaction to the table.

Despite their simplicity, meatballs are a culinary favourite across the globe. 

From Italian kitchens to Swedish cafés and Middle Eastern grills, nearly every food culture has its own take on the dish. 

That makes National Meatball Day the perfect excuse to explore different flavours while enjoying a classic comfort food.

A Dish with Global Roots

The idea of rolling minced meat into small balls and cooking it is surprisingly ancient. Variations can be found throughout history and across continents. In Italy, meatballs (polpette) are often served in tomato sauce with pasta. Sweden famously pairs them with creamy gravy, lingonberry jam, and potatoes. Meanwhile, Middle Eastern cuisine features spiced meatballs such as kofta, often grilled or served with flatbread.

What these dishes share is their simplicity: minced meat, herbs, seasoning, and a cooking method that transforms basic ingredients into something rich and satisfying.

Why Meatballs Are So Popular

One reason meatballs remain a favourite is their flexibility. They can be made from beef, pork, lamb, turkey, chicken, or even plant-based alternatives. Breadcrumbs, herbs, garlic, onion, and spices can all be adjusted to suit different tastes and traditions.

They also work in a variety of dishes:

Classic spaghetti and meatballs

Meatball subs with melted cheese

Swedish-style meatballs with gravy

Mediterranean meatballs with herbs and yoghurt

Party meatballs served as appetisers

Because they freeze well, meatballs are also a practical option for batch cooking. Make a large tray, freeze portions, and enjoy quick meals later in the week.

A Simple Homemade Meatball Recipe

If you’d like to celebrate National Meatball Day at home, try this easy recipe.

Ingredients

500g minced beef or pork

1 small onion, finely chopped

2 cloves garlic, minced

50g breadcrumbs

1 egg

1 tablespoon chopped parsley

Salt and pepper to taste

Oil for frying

Method

Combine all ingredients in a bowl and mix until evenly blended.

Roll the mixture into golf-ball-sized portions.

Heat the oil in a frying pan over medium heat.

Brown the meatballs on all sides until cooked through.

Serve with pasta and tomato sauce, or your favourite sides.

Making the Most of the Day

National Meatball Day is a fun opportunity to experiment in the kitchen. Try mixing different meats, adding spices from around the world, or even making vegetarian meatballs using lentils or mushrooms.

It’s also a great excuse for a family-style meal. A big bowl of pasta, a rich sauce, and a plate of freshly cooked meatballs can turn an ordinary evening into something special.

So whether you prefer them Italian-style, Swedish-inspired, or in a hearty sandwich, National Meatball Day is the perfect moment to celebrate one of the world’s most comforting dishes.

After all, few foods are as simple, or as satisfying, as a perfectly cooked meatball.

Scratch Cooking and the Joy of the “Smidgen Roast”

Every household has experienced the moment. You open the fridge, stare into the freezer, rummage through the pantry, and realise there isn’t a clear plan for dinner. No recipe. No shopping trip. Just a random assortment of ingredients.

And yet, somehow, this is often when the best meals happen.

Across the UK, this improvisational style of cooking is affectionately known by many names, but one of the most charming is the “smidgen roast.” 

It describes the art of making a satisfying meal from a smidgen of this and a smidgen of that, a handful of leftovers, half-used vegetables, a tin lurking at the back of the cupboard, or the final portion of something hiding in the freezer.

What Is Scratch Cooking?

Scratch cooking in this context doesn’t mean elaborate culinary techniques or spending hours in the kitchen. Instead, it’s about cooking creatively with what you already have, rather than following a strict recipe.

You might find:

A couple of potatoes

Half an onion

A stray carrot

A leftover chicken breast

A tin of beans

Some frozen peas

On their own they don’t look like much. But combined with a little oil, seasoning, and imagination, they can become a hearty traybake, a soup, a stir-fry, or even an improvised pie filling.

The Magic of the Smidgen Roast

The “smidgen roast” is less a formal dish and more a state of mind in the kitchen.

The principle is simple:

Raid the fridge, freezer and pantry.

Gather anything that needs using up.

Cook it together in a way that makes sense.

Often it ends up roasted in a tray, simmered into a stew, or tossed into a pan with herbs and seasoning. Root vegetables become crispy and caramelised. 

Odd bits of meat or sausage bulk things out. Tins of tomatoes or beans provide a comforting base.

Some of the most memorable family meals are born this way.

Why It’s So Popular in the UK

There are several reasons this approach to cooking resonates so strongly in British kitchens.

1. Reducing food waste

With food prices rising, people are more conscious about using everything they buy. Scratch cooking ensures those lonely vegetables or leftovers don’t end up in the bin.

2. Budget-friendly meals

A smidgen roast is essentially a “use what you have” meal, making it perfect for stretching the weekly food shop.

3. Comfort food at its best

British cooking traditions have always celebrated hearty, practical meals, stews, casseroles, traybakes and soups. Scratch cooking fits perfectly within that tradition.

4. The joy of surprise

There’s a particular satisfaction when a meal thrown together from odds and ends turns out unexpectedly delicious.

Easy Smidgen Roast Ideas

If you want to embrace the spirit of scratch cooking, here are a few starting points:

The Everything Tray Roast

Chop potatoes, carrots, onions and any other vegetables you find. Add leftover sausages, chicken pieces, or even chickpeas. Toss with oil, salt, pepper and herbs, then roast until golden.

Pantry Pasta

Cook pasta and mix with sautéed garlic, tinned tomatoes, olives, frozen peas, and whatever protein is available — tuna, bacon, or leftover chicken.

Freezer Surprise Soup

Simmer frozen vegetables, stock, herbs and any leftover meat together. Blend if desired for a hearty soup.

Fridge Clear-Out Stir Fry

Thinly slice vegetables and fry quickly with soy sauce, garlic and ginger. Add noodles or rice.

The Kitchen Creativity We Should Celebrate

In an age of recipe apps, meal kits and social media cooking trends, scratch cooking reminds us of something important: good food doesn’t always start with a plan.

Sometimes it starts with a nearly empty fridge, a rummage through the cupboard, and the decision to simply make something work.

And when that spontaneous meal turns out brilliantly, you’ve created the perfect smidgen roast, proof that a little creativity in the kitchen can turn odds and ends into a proper feast.

National Cereal Day: Celebrating the Breakfast Favourite

Celebrate National Cereal Day on 7 March with a look at the history of breakfast cereal, why it remains so popular, and fun ways to enjoy your favourite cereals.

Every year on 7 March, cereal lovers celebrate National Cereal Day, a day dedicated to one of the most convenient, comforting, and iconic breakfasts in the world. 

Whether you prefer crunchy granola, chocolatey puffs, or a classic bowl of cornflakes, cereal remains a staple in millions of kitchens.

For many of us, cereal is more than just breakfast. It is nostalgia in a bowl, a quick weekday solution, and sometimes even a late-night snack when nothing else quite hits the spot.

A Quick History of Breakfast Cereal

Breakfast cereal has surprisingly serious origins. In the late 19th century, health reformers in the United States began experimenting with grain-based foods that were easier to digest than the heavy breakfasts people were used to.

One of the earliest breakthroughs came when Dr John Harvey Kellogg and his brother developed a process for making corn flakes in the 1890s. What began as a health food soon became a global breakfast phenomenon.

By the mid-20th century, cereal brands had become household names, introducing colourful packaging, mascots, and new flavours that appealed to families and children alike. Today, cereal ranges from simple wholegrain options to indulgent chocolate varieties and high-protein breakfast bowls.

Why Cereal Remains So Popular

Despite changing food trends, cereal continues to hold its place on the breakfast table. There are several reasons for its enduring popularity.

Convenience

Cereal is one of the fastest breakfasts available. Pour, add milk, and you are ready to start the day.

Variety

Supermarket shelves are packed with choices, from traditional wheat biscuits to nutty granola clusters and fruity flakes.

Affordability

Compared with many breakfast options, cereal can be a cost-effective way to feed a household.

Nutritional options

Many cereals are fortified with vitamins and minerals, while wholegrain varieties provide fibre and energy for the day ahead.

Cereal Beyond Breakfast

One of the fun things about cereal is that it is no longer limited to the morning meal. Many people now enjoy cereal:

As a late-night snack

As a dessert topping for ice cream

Mixed into home-made snack bars

Used as a crunchy coating for baked treats

Granola and muesli have also become popular additions to yoghurt bowls, smoothies, and even baking recipes.

How to Celebrate National Cereal Day

National Cereal Day is a great excuse to rediscover old favourites or try something new.

Some simple ways to celebrate include:

Revisiting a childhood cereal you haven’t eaten in years

Creating a cereal tasting board with several varieties

Making a yoghurt and granola breakfast bowl topped with fruit and honey

Trying a healthier wholegrain option you’ve never tasted before

Families often enjoy letting everyone pick their favourite cereal and creating a colourful breakfast spread.

A Simple Pleasure Worth Celebrating

In a world of busy mornings and endless to-do lists, cereal remains one of the easiest ways to start the day. It is quick, comforting, and endlessly customisable.

So on National Cereal Day, pour yourself a bowl, add your favourite toppings, and enjoy one of the simplest pleasures in the kitchen.

Because sometimes the best breakfasts are the ones that take only a minute or so to make.

Homemade Treats for Mother's Day, With Bonne Maman

Make your mum, or other important women, in your life feel extra special with these heartfelt homemade items, which are absolutely perfect for gifting and sharing. 

Try these adorable Heart Conserve Shortbreads and fill the hearts with a favourite variety of Bonne Maman Conserve. A simple and delicious treat! 

Or how about these Zesty Lemon, Thyme & Mirabelle Mini Cakes filled with luscious spring-time flavours? These include lemon, thyme and Bonne Maman Mirabelle Plum Conserve, making a sweet a thoughtful Mother's Day Gift.

Just simply cover the cake cases with wrapping paper and tie with a ribbon and a tag et violà!

For a delicious and pretty as a picture Mother's Day tea, why not make mum some Madeleine Teatime Treats? 

Dip or drizzle Bonne Maman All Butter Madeleines in pastel-coloured glacé icing or melted chocolate and sprinkle with sugar flowers or toasted flaked almonds. 

Serve alongside her favourite cup of tea or a glass of fizz.

Treat mum to their limited-edition Stacks of Love gift box, full of delicious goodies from Bonne Maman. 

With six adorable mini jars of jams and spreads, two boxed mini jam spoons and heart-shaped cutter, it is perfect for a small thank you for a lifetime of love.

Each gift box includes vibrant, special fruit flavours: Pineapple & Passionfruit, Blueberry & Blackcurrant, Lemon & Yuzu, Orange & Mandarin plus Strawberry & Redcurrant, alongside award-winning Hazelnut Chocolate Spread; totally luscious and without a drop of palm oil, too!

This new, limited edition Bonne Maman Stacks of Love gift box is available from Waitrose and Partners at £8.50 rrp and can be ordered online from bonnemaman.co.uk.

Our next visit to Waitrose should be fun!

Be one of 13,126! Compass Box Releases Limited Edition, Hedonism 2026, Its Oldest, Rarest and Most Iconic Yet… and It's Selling Fast

One of whisky's most iconic Limited Editions, Hedonism 2026 is available exclusively via Master of Malt, and experiencing strong early demand.

“It is no exaggeration to call Compass Box Hedonism one of the true great Scotch whiskies of the 21st century. It reframed the discussion around grain whisky at a time when single malt stole the headlines and proved that flavour ultimately always wins.” - Master of Malt.

One of the richest and smoothest expressions to date, Hedonism 2026 is a blended grain whisky crafted with incredibly rare and exquisite aged Scotch whiskies, and matured in some of the finest old sherry casks.

“Old grain stocks are finite. The category remains a relatively small corner of Scotch whisky. But it exists. And it tastes bloody great.” - Master of Malt.

Elegantly layered, expect caffè latte creaminess and butterscotch sweetness, lifted by a light flicker of orange cream. Polished wood sugars, soft nougat, toasted hazelnut and sherried richness.

The oldest, rarest and most iconic yet

For the 2026 limited edition annual release, Compass Box Creative Director of Whiskymaking Angela D'Orazio has included exceptional parcels of whisky aged within sherry barrels - a first for Hedonism. The blend includes some of the oldest components ever used in Hedonism, including a 30-year-old whisky from Strathclyde Distillery, and whiskies aged between 20 and 24 years come from Cameronbridge Distillery and the now-closed Port Dundas Distillery, alongside historic blended grain parcels.

Nishat Gupte, CEO of Compass Box says, “Within a week of pre-sale, Hedonism 2026 has already become our fastest-selling release ever in the UK. We've managed to uncover incredible flavour, thanks to the sourcing of exceptional calibre grain whiskies, masterfully blended with curiosity and precision - and it goes to show that this resonates with whisky lovers.”

This is a liquid with real star quality. Hedonism was the first whisky to feature the image of a woman on its label. This year, actor, director and proud Scot, Karen Gillan steps into the role of the Hedonism Muse, describing the partnership as “deeply personal”.

Female influence has always been part of Hedonism's story. The 2026 edition continues that tradition, created by whiskymaker Angela D'Orazio and reimagined visually by artist Emma Hack.

Karen Gillan says: “Sharing whisky and stories are some of the best times of my life. There's no wilder sensation than seeing yourself on a whisky bottle.”

Compass Box Hedonism 2026 is now available exclusively through Master of Malt, making it one of the most sought-after whisky releases of the year. With just 13,126 bottles worldwide, the Limited Edition is expected to appeal to collectors, whisky enthusiasts, and luxury gift buyers alike. The perfect gift for the discerning drinker, for Mother's Day, Father's Day, IWD on Sunday, and beyond.

Available now.

https://www.masterofmalt.com/compass-box-hedonism-2026/#the-bottle 

 RRP: £89.95 | ABV: 46% | 70cl

One Cornishman's 'driving' ambition. A Roaring Twenties Romance in a Bottle - Celebrating Nearly a Century of Craft

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

Nearly a century later, that original 1929 recipe has been revived, refined and reimagined by chemist-turned-master distiller John Hall, transforming a family legacy into a modern icon.

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

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

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

The result is beautifully structured and expressive: bold juniper and bright citrus open the palate, unfolding into gentle florals and herbal complexity, finishing smooth with a subtle spiced sweetness.

Venues such as Cici's Bar at Paul Ainsworth's No. 6 Restaurant in Padstow, Michael Caine's Lympstone Manor and Adam Handling MBE Ugly Butterfly are serving the gin served in both G&Ts and cocktails.

Housed in a striking Art Deco-inspired bottle, Trevethan 1929 Dry Gin looks as stunning in your drinks cabinet as it does in a G&T. This Mother's Day, it's a fitting tribute to the women who shape our stories, lead with grace, and deserve a little everyday glamour of their own.

For a show-stopping Mother's Day serve worthy of the red carpet, pair 50ml of Trevethan 1929 Dry Gin with premium light tonic over ice. Garnish with a twist of orange peel and a sprig of rosemary to enhance its citrus brightness and juniper depth - a perfectly balanced G&T designed for celebrating at home.

Steeped in history, made with passion and perfected by science, Trevethan 1929 Dry Gin is almost a century in the making - a timeless gift for mothers who deserve nothing less than star treatment.

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

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2026 UK BBQ innovations from two leading global outdoor grill brands

Char-Broil and Pit Boss, two innovative barbeque brands from leading US outdoor living specialists W C Bradley, are launching exciting additions to their UK BBQ ranges for this sizzling Summer season.

CHAR-BROIL NEW FOR 2026

The first hybrid electric2coal BBQ: Powerful, Versatile, Compact, ideal for smaller outdoor spaces

Hybrid BBQ grill leader Char-Broil launches the UK’s first hybrid electric/coal BBQ: Patio Bistro E2Coal. This compact and space saving grill helps urban dwellers get the most from smaller outdoor spaces.

Designed for modern city living where smaller gardens, courtyards and balconies are common, the versatile barbecue may be small in stature, but delivers outstanding, flavoursome results thanks to the Char-Broil’s renowned TRU-Infrared™ technology which evenly distributes heat whilst you cook, ensuring food stays up to 50% lip-smackingly juicier as a result.

Its innovative Hybrid Power Technology also lets you switch effortlessly between electric or traditional charcoal-fired cooking for maximum flavour flexibility.

Fast convenient E-power for maximum performance

Simply plug in and switch on the electric grill. Reaching 315°C within 20 minutes and a maximum temperature of 370°C, the compact electric grill heats up fast and delivers that authentic seared flavour every time. The electric power is perfect for fast, intense grilling sessions, so no long waiting times, just great ‘instant’ barbecue moments.

Electric to charcoal in just a few, simple steps

With the Patio Bistro E2Coal you can opt for quick electric grilling or choose a slower traditional charcoal cook, giving you the best of both worlds. Whichever you choose, it’s easy to transform your electric BBQ to a charcoal grill in just a few simple steps, and no tools are required. 

Simply place charcoal on the dedicated grate, reinsert the cooking grate at mark ‘C’, and you’re ready to light the charcoal easily using the electric heating element.

Barbecue juicier than ever with TRU-Infrared™ Technology

Char-Broil’s TRU-Infrared™ Technology is the key to achieving succulent barbecue foods. A specially designed stainless-steel grate distributes the heat evenly across the entire cooking surface minimising food residues dripping onto the heating elements that can create unwanted flare-ups that can burn, taint and dry out your barbecue food. The result of this efficient technology is barbecued food that's up to 50% juicier. Even better, this technology also helps reduce energy consumption.

You can also transform your Patio Bistro E2Coal BBQ into an electric griddle in seconds by purchasing the optional griddle plate (sold separately).

A removable warming rack keeps your food hot, toasts bread or provides an indirect cooking zone for more delicate dishes. Barbecue cooking is best done with the lid down to retain heat, reduce cooking times, and it also helps keep food hot on the warming rack away whilst you complete your meal. 

That’s why Char-Broil has integrated an easy-to-read analogue temperature gauge into the lid to help you monitor the perfect temperature at all times, ensuring tender, juicy results, every time you cook. 

With a helpful three-metre power cord, you have the freedom to reach indoor and outdoor sockets, and the two sturdy wheels and side handles make it easy to manoeuvre the BBQ to exactly where you need it.

Everything within reach

Like Dr Who’s Tardis, the Patio Bistro E2Coal has unbelievable storage capacity to keep everything organised in its built in storage space. The middle shelf includes a dedicated griddle storage rail, whilst a lower shelf offers space to store charcoal tools. Two integrated tool hooks keep everything you need always within reach.

Where to buy

Available from John Lewis, Argos, Next, B&Q and Amazon, the Char-Broil Patio Bistro E2Coal (RRP: £349.00) is the perfect electric and charcoal hybrid BBQ for city living. Powerful, durable and easy to use. Accessories include a durable cover (RRP: £39.95) and griddle (RRP: £39.95).

ALSO AVAILABLE for the smallest of homes and outdoor spaces

Patio Bistro E2Coal has a lightweight and portable electricity powered brother, the new Char-Broil Patio Bistro Cube E. Perfect for cooking for 2-3 people, the Cube E has a smaller 38.4cm stainless steel grate and has the same patented TRU-Infrared™ Technology to ensure smaller doesn’t mean less tasty. The evenly distributed heat across the entire grate, minimises unwanted flare-up and ensures that your barbecued food is up to 50% juicier. The efficient technology also helps reduce energy consumption.

Despite its compact size, the Patio Bistro Cube E is robust and impressively powerful. Switch on, keep the lid down, and watch the integrated analogue temperature gauge start to rise. You’re ready to cook in under 20 minutes at 280°C, reaching a maximum of 320°C to deliver that authentic seared flavour every time.

The Cube E design and three metre power cord mean it can stand squarely on the floor of your balcony, patio, or tabletop on your garden or outdoor dining table. Thanks to its compact design, it’s easy to store when not in use.

Where to buy

Available from John Lewis, Argos, Next, B&Q and Amazon, the Char-Broil Patio Bistro Cube E (RRP: £229.00) is the perfect electric BBQ for city living and balconies. Powerful, durable and easy to use, a durable cover (RRP: £24.95) is available to purchase separately.

PIT BOSS NEW FOR 2026, the Onyx Edition

A striking collection of advanced pellet smokers, grills and griddles.

Pit Boss®, a global leader in bold outdoor cooking innovation, is launching the Onyx range in the UK, a striking new collection of pellet smokers, grills and griddles designed to elevate outdoor cooking with powerful performance, modern styling, and unmatched versatility and value.

Featuring a sleek matte black finish, cutting-edge technology, and Pit Boss’ signature Bigger. Hotter. Heavier.® construction, the Onyx range delivers premium outdoor cooking without compromise. From industry-leading wood pellet grills with the patented flame broiler to charcoal barbecues and the highly innovative portable griddle, each Onyx Edition product is engineered to perform across a wide range of cooking styles and occasions. 

Every model is fuelled by quality materials, backed by Pit Boss’ best-in-class 5-year warranty, and built to be the centrepiece of any outdoor setup.

The Onyx range includes four standout products featuring bold design and reliable Pit Boss performance, and all available from UK BBQ specialists nationwide:

Pit Boss® Classic Onyx Edition - RRP £649: This wood pellet grill combines proven Pit Boss performance with advanced digital technology and a distinctive look - a versatile and dependable choice for everyday grilling.

Offering 4,769 cm² of cooking space and an 8.5 kg hopper (pellet) capacity, the Classic can handle everything from weeknight meals to weekend party entertaining. The advanced digital control board allows precise temperature control from 82 to 260 °C in 5-degree increments, while the Flame Broiler™ Lever enables direct flame searing at temperatures up to 535 °C. An inbuilt meat probe ensures results are just how you like them. Designed for true versatility, the Classic delivers Pit Boss’ 8-in-1 cooking capability, allowing users to smoke, bake, sear, grill, barbecue, braise, char-grill, and roast, all in one machine.

Pit Boss® Austin XL Onyx Edition wood pellet grill with precision controls – RRP £749 - takes everything fans love about this best-selling grill and elevates it with enhanced technology and bold new styling. With more than 6,503 cm² of cooking space, the Austin XL is built for cooks who love to host, effortlessly handling large gatherings or family feasts.

Equipped with an leading-edge electronic temperature setting controller, the Austin XL offers settings at low temperatures for ultimate control, allowing users to adapt to their environment or increase smoke density. Temperature control ranges from 82 to 260 °C in precise 5-degree increments, while the Flame Broiler™ Lever allows for direct flame searing up to 535 °C. Two meat probes ensure precise and delicious results, while the 8-in-1 cooking capability offers ultimate flexibility. All this power is housed in a sleek matte black design and backed by Pit Boss’ industry-leading 5-year warranty.

The Pit Boss® Lexington Charcoal Onyx Edition – RRP £299 – is an iconic barrel design charcoal grill with a sleek matte black finish accented with striking copper details.

With 3,503 cm² of cooking space, the Lexington Charcoal is built for classic, flavour-forward barbecue with modern convenience. The side-access charcoal tray makes refuelling easy, while thoughtful storage options keep tools and accessories close at hand. 

The Lexington delivers reliable performances every time and timeless charcoal flavour.

Pit Boss® Sierra Onyx Edition Griddle, RRP 649. Innovation meets versatility with this powerful, full-size gas griddle that can be turned into a portable griddle for cooking anywhere, anytime. The full size griddle can either be used on its stand as a full size BBQ grill or, thanks to the “Lift-Off” functionality, it easily converts into a tapletop plancha for camping or small urban set ups.

Featuring a proprietary non-stick ceramic-coated cooking surface, the Sierra delivers an unmatched, user-friendly griddle experience. This 3,458 cm² ceramic cooking surface is ready to use straight out of the box and requires minimal clean-up, needing only a gentle wipe after use. 

The ceramic coating also protects against scratches and rust, helping the griddle look better for longer. With three stainless steel burners and a range of smart accessories, it’s the most versatile griddle in the Pit Boss lineup.

https://www.charbroil.co.uk

https://uk.pitboss-grills.com

You can buy them at the following link: https://amzn.to/4aYPN0g