World no. 1 Soy & Oyster Sauce brand, Haday, is to launch range in UK

World no.1 Soy & Oyster Sauce brand, Haday, has big ambitions for the UK with condiments range on show at IFE next week.

Stand No. N2958, London ExCeL, 30th Mar - 1st Apr 2026, Haday, the flagship condiment brand of Foshan Haitian Flavouring & Food Co., Ltd., will exhibit its leading range of Soy Sauce, Oyster Sauce and other condiments at the upcoming International Food & Drink Event (IFE), at London ExCeL next week. 

Haday will be exhibiting in partnership with Food Team International Ltd, who have recently been appointed as UK distributors for the globally recognised brand.

The world’s top selling Soy & Oyster sauce brand, Haday will use this event to showcase its extensive portfolio of traditional fermented sauces and seasonings developed for both retail and food manufacturing markets. 

The range includes Soy sauce, Oyster sauce, cooking sauces, vinegars and seasoning products designed to deliver authentic Asian flavours, developed through time honoured culinary traditions dating back over 400 years, and consistent quality required for large-scale food production.

Haday will also announce its new UK distribution partnership with Food Team International Ltd. Through the partnership, UK food manufacturers can gain direct access to Haday’s range of sauces and condiments, plus access to Haday’s inhouse R&D team who specialise in developing bespoke products that meet specific recipes and specifications in as little as just seven days. 

This combination of authentic, premium quality products, customisable solutions and scalable production enables UK businesses to integrate recognised and trusted Asian flavours into a wide variety of products, from ready meals and sauces to marinades and prepared foods, and all at highly competitive prices.

The collaboration aims to support growing demand in the UK for Asian cuisine and globally inspired flavour profiles, while providing food manufacturers with reliable access to high-quality ingredients produced at scale.

“We are delighted to be appointed as UK distributors for Haday, one of China’s “Time-Honoured Brands”, and a truly exceptional range of Asian sauces and condiments. 

"We’ve seen strong growth in this sector of the ingredients market, and we know our customers will welcome both the quality and flexibility that a supplier of Haday’s calibre can offer our customer network” Mark Roscoe, Managing Director of Food Team International Ltd told That's Food and Drink.

https://food-team.co.uk

Food & Drink Expo Birmingham 2026: What to Expect at the NEC (13–15 April)

The Food & Drink Expo returns to the NEC Birmingham from 13–15 April 2026. Discover new products, meet suppliers, and explore the latest UK food and drink industry trends.

Every year the UK food and hospitality industries gather for one of their biggest trade events, and in 2026 the Food & Drink Expo returns to the NEC Birmingham from 13 to 15 April. For anyone involved in food retail, hospitality, catering, or manufacturing, this three-day event has become a key date in the industry calendar.

Held at the National Exhibition Centre (NEC), the show runs from 10am–5pm on Monday and Tuesday and 10am–4pm on Wednesday, bringing together thousands of industry professionals to discover new products, meet suppliers and discuss the future of the sector.

A Major Gathering for the Food Industry

Food & Drink Expo forms part of the wider UK Food & Drink Shows, a collection of industry exhibitions that also include the Farm Shop & Deli Show, National Convenience Show and Forecourt Show. Together, they create one huge marketplace for ideas, innovation and networking across the food supply chain.

The event attracts around 25,000 visitors and more than 1,200 exhibitors, representing businesses from grocery retail, hospitality, manufacturing, wholesale and specialist food sectors.

For buyers, chefs, retailers and producers alike, it offers a rare chance to explore the latest products and services all under one roof.

What Visitors Can Expect

The expo floor is typically packed with producers showcasing everything from artisan foods and innovative drinks to large-scale supply solutions for restaurants and retailers. Well-known brands such as Belvoir Fruit Farms, Jersey Dairy, Mizkan, Meadow Vale Foods and Grumpy Mule Coffee are among the companies appearing at the show.

Visitors can expect:

New product launches and tastings

Networking with buyers and decision-makers

Industry talks and trend discussions

Opportunities to discover emerging brands

One focus for 2026 is a “Future Foods” spotlight, highlighting companies that are redefining what modern food innovation looks like.

Why Events Like This Matter

Trade events like Food & Drink Expo play an important role in keeping the industry connected. They provide a platform where independent producers can meet large retailers, hospitality businesses can discover new suppliers, and manufacturers can showcase technological advances.

For small producers or speciality brands, the expo can be a gateway to major distribution deals. For buyers, it’s an efficient way to scan the market for the next big trend.

Planning a Visit

Food & Drink Expo is a trade-only event, meaning it is aimed at professionals working in the food and drink sector. Entry is typically free for verified industry visitors who register in advance.

Taking place in Hall 3 of the NEC Birmingham, the event is easily accessible by road, rail and air, with Birmingham International station and airport located nearby.

For anyone working in hospitality, retail, catering or food production, Food & Drink Expo offers three days packed with ideas, connections and inspiration. Whether you are sourcing new ingredients, scouting emerging trends or simply looking to understand where the industry is heading, Birmingham will once again become the meeting place for the UK food and drink world this April.

https://www.foodanddrinkexpo.co.uk

BIXOLON Brings High-Performance POS, Mobile and Labelling Solutions to Food & Drink Expo 2026

BIXOLON Europe GmbH, a subsidiary of BIXOLON the global manufacturer of advanced Receipt, Label and Mobile printers, will be exhibiting on stand C149 at Food & Drink Expo 2026, where the company will present its comprehensive portfolio of printing solutions designed to support the fast-paced requirements of food production, hospitality and retail environments. 

Visitors will be able to explore its range of linerless, POS, Mobile, Desktop Label, Industrial, and Kiosk printing technologies engineered to improve efficiency, reduce waste, and streamline operations.

POS and Kiosk Printing – To support front-of-house and self-service environments, BIXOLON will be demonstrating its versatile POS receipt printer range including the SRP-350plusV 3-inch (80 mm) feature rich receipt printer and SRP-275III 3-inch (80 mm) dot-matrix kitchen printers. 

Alongside the SRP-Q300 3-inch (80 mm), and SRP-Q200 2-inch (58 mm) cube printers which deliver reliable, high-speed receipt and ticket printing for hospitality and retail applications. 

Complementing these solutions will be the SRP-S200 2-inch (58 mm) and SRP-S300II 3-inch (80 mm) linerless-capable printers, offering waste-reducing label production ideal for food labelling and order management. 

For unattended, self-ordering applications, the BK5-31 3inch (80 mm) and BK3-21 2-inch (58 mm) kiosk printer mechanisms provide compact, dependable printing designed for integration into a wide range of self-service systems.

Mobile Printing – Designed for flexible and on-demand operations, BIXOLON will showcase its robust mobile printing lineup, including the XM7-20 2-inch (58 mm), XM7-30 3-inch (80 mm) and XM7-40 4-inch (112 mm) mobile label printers, built for high durability, fast data processing, and seamless wireless connectivity. Also on display will be the SPP-R200III 2-inch (58 mm), a lightweight and ergonomic mobile receipt printer widely used for queue-busting, table-side ordering, and delivery applications. These solutions enable staff to print labels and receipts wherever needed, improving workflow efficiency across food preparation, service, and logistics tasks.

Label Printing – For back-of-house labelling and high-volume production, BIXOLON will present its XQ-840II 4-inch (118mm) stand-alone tablet-integrated label printer and the cost-effective XD3-40 4-inch (118 mm) series desktop label printers, offering reliable performance in compact footprints suited to food labelling, traceability, and inventory management. 

For more demanding environments, the XT5-40 and XT3-40 4-inch (114 mm) industrial printers provide durable construction, high-speed output, and the capability to handle continuous, high-volume labelling requirements common in food manufacturing and distribution.

“Food and Drink Expo provides an excellent opportunity to demonstrate how reliable and efficient printing technology can enhance productivity, accuracy, and sustainability across food and hospitality operations,” Paul Kim, Managing Director, BIXOLON Europe GmbH told That's Food and Drink.

“From linerless labelling that reduces waste to mobile and kiosk solutions that streamline service, our portfolio is designed to help businesses adapt to evolving operational demands while maintaining speed and quality.”

www.Bixolon.com

Chartered Institute of Brewers and Distillers launches its latest short course on spirit maturation

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

The Spirit Maturation course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses.

It's aimed at distillers producing matured spirits in distilleries of all sizes, providing a practical understanding of all stages of the spirit maturation processes. The course provides essential knowledge and best practice for spirit maturation at a commercial scale.

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

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

Billy Mitchell – Consultant, Will and Spirit Limited

Ian Thorn – Master Distiller and Operations Manager, The Gospel Distillery

Maggie Campbell – CEO American Cane

The Spirit Maturation course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.

The course includes a downloadable PDF with technical information such as:

A summary of the key points of the course

Details of the significance of the analyses carried out during production

Key calculations for spirit blending

An overview of all aspects of spirit maturation

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

On this announcement, Ed Wray, Technical Development Manager, explained to That's Food and Drink: “This course provides in-depth scientific and technical information specifically about spirit maturation. It is written in collaboration with experts in the field and with the technical rigour and accuracy that you expect from the CIBD. If you want to gain an understanding of all aspects of spirit maturation or you want to optimise your spirit maturation processes, then this is the course for you!”

https://www.cibd.org.uk

Nationwide shift in crustacean welfare is redefining UK seafood

The days of seeing live crabs and lobsters on sale in UK shops may soon be over, as new figures reveal most major seafood suppliers and supermarkets have now stopped selling live crustaceans for home cooking. 

Many are also making major strides to ensure crabs, lobsters and prawns are treated humanely across the supply chain.

According to The Snapshot 2025 benchmark report from Crustacean Compassion, nineteen of the thirty companies assessed now have published policies prohibiting the sale of live crustaceans for home cooking, including most UK major supermarkets.

Retail giant ASDA has also committed to not sell live animals in stores but their policy change came too late for inclusion in the animal charity’s assessment.

This marks a clear shift in expectations in crustacean welfare and signals a tipping point for other retailers to follow suit. Combined with strong statements from the UK government who just before Christmas announced plans to ban live boiling and provide guidelines on humane slaughter for crustaceans, it appears the moment has come where it is no longer possible nor ethical to buy, kill and cook crustaceans at home. This move has been ‘welcomed with open claws’ by animal welfare group Crustacean Compassion.

“In the four years since The Snapshot was founded, we have seen significant progress on company welfare policies. 

"Many businesses are now ahead of the law, adopting best practice for crustacean welfare, as well as listening to consumer demands,” Dr Ben Sturgeon, CEO of Crustacean Compassion told That's Food and Drink.

He went on to say: “Our campaign urging supermarkets to stop selling live crustaceans was instrumental in this shift, and we’re delighted to see almost all major retailers now upholding this standard.”

The Snapshot: who’s leading the way in crustacean welfare

Sykes Seafood takes top spot after a huge two-tier jump in its welfare policies and transparency.

Marks & Spencer, Young’s Seafood, and New England Seafood International – Paignton all sit in the top tier, demonstrating strong, consistent commitments.

Nineteen of the 30 companies (63%) now publish policies committing to continue, adopt, expand or trial use of electrical stunning in their supply chain, including most supermarkets.

ASDA remains the only supermarket in the bottom tier.

New support for shoppers: The Snapshot Supermarket Scorecards 

To help shoppers navigate these changes and choose shops that treat animals responsibly, Crustacean Compassion is today launching a new consumer guide. Based on the results of The Snapshot, the guide offers clear and simple advice on which supermarkets are performing well on crab, lobster and prawn welfare.

Dr Sturgeon continued, “Consumers want to know that innovative companies can supply ethical, high-welfare seafood and will reward those who take their responsibilities to animal welfare seriously. The Snapshot gives businesses a roadmap towards higher welfare, and now our Supermarket Scorecards help shoppers make informed choices too. Together, these tools support a food industry that is innovative, responsible, and compassionate.”

https://www.crustaceancompassion.org.uk

Would You Feed Your Family 'Meat' That’s Only 4% Meat? So Why Feed It to Your Cat?

Stand in the pet food aisle for five minutes and you’ll see packets covered in pictures of juicy chicken, tender beef, and flaky salmon. 

The implication is clear: this is proper meaty food for your cat.

But then you turn the packet over.

And suddenly you discover something surprising.

Many popular supermarket cat foods contain as little as 4% of the named meat.

Now imagine serving dinner to your human family under the same rules.

“Tonight we’re having steak.”

Except the steak is 96% something else and only 4% actual beef.

Would you serve burgers that were only 4% meat?

Would you grill sausages that were mostly “derivatives”?

Probably not. Yet millions of cats in the UK are fed food built around exactly that formula.

What “4% Meat” Actually Means

Many well-known cat food pouches list ingredients such as “meat and animal derivatives (of which 4% chicken)”.

That means:

The food contains a mixture of animal-derived ingredients

Only 4% of the total product is the named meat

The rest may include other animal parts, cereals, vegetable protein, thickeners, flavourings, and water.

Now, to be fair, the pet food industry follows strict labelling rules. The products are safe and formulated to meet nutritional standards.

But the wording can easily create the impression that a pouch labelled “with chicken” is mostly chicken.

It often isn’t.

Cats Are Carnivores. Not Grain Lovers

Unlike humans, cats are obligate carnivores. In nature they eat prey animals, meaning their diet is overwhelmingly meat-based.

A mouse, for example, is roughly:

55–60% protein

20–30% fat

virtually no carbohydrates

Yet many lower-cost cat foods rely heavily on cereals, plant proteins, or fillers to bulk out the recipe.

That doesn’t necessarily make them harmful, but it does move them further away from the sort of diet cats evolved to eat.

The Big Difference Between Cheap and Premium Foods

If you start reading labels, the contrast becomes obvious.

Typical examples:

Budget supermarket pouches

Around 4% of the named meat

Often labelled “meat and animal derivatives”

Higher-quality wet foods

Often 60–80% meat or fish

Premium natural brands

Sometimes 80–97% meat

Dry foods vary too, with some using large amounts of plant protein to boost the overall protein percentage.

So What Should Cat Owners Do?

You don’t necessarily have to buy the most expensive brand on the shelf. But it’s worth getting into the habit of reading the ingredients list rather than the front of the packet.

Look for:

Clearly named meats (chicken, turkey, salmon)

Higher percentages of meat or fish

Fewer vague “derivatives”

Less reliance on cereals or sugars

But the next time you pick up a pouch labelled “with chicken”, ask yourself one simple question.

Would I serve my family a burger that was only 4% meat?

If the answer is no, it might be worth taking a closer look at what’s going into the cat’s dinner bowl as well.

Bruce Jack Wines scoops major global industry honour for sixth time

In a tribute to its global footprint and widespread acclaim, Bruce Jack Wines has been recognised as one of the World’s Most Admired Wine Brands of 2026. 

This accolade from Drinks International has been described as the Oscar Awards of the wine industry.

South African-focused Bruce Jack Wines produces wine across four continents including Africa, Europe, North and South America, and is available in 23 countries.

“Being included on the list of the Top 50 Most Admired Wine Brands for the sixth time is a wonderful recognition of our incredible team and our strategic partnerships. It also shows we are not a fad business that bursts onto the scene only to fade away,” the eponymous Bruce Jack told That's Food and Drink.

“And while we are a long way from being a ‘planet’ brand, one of those anchor bodies around which the industry orientates itself, we are shining strongly, standing firm in the beautiful chaos and mayhem that is the global wine market.”

The business grew by 30% during 2025, driven by new listings across the African continent with far flung markets like Brazil and Japan enthusiastically discovering what our traditional markets in the UK, Canada and Europe already knew.

"As a country South Africa has struggled to be recognised on global lists like these, despite over-achieving in international blind tasting competitions," Jack said. "But this is changing thanks to a growing recognition that South Africa makes consistently brilliant wine at every price point. 

"Our industry is a healthy mix of established, heritage brands and a constant bustle of new kids on the block. 

"We are  steeped in authenticity and sparkle with African resilience. The South African wine industry is more vibrant and more relevant than ever.”

"Many of the international wine businesses on this list are renowned industry leaders with extensive experience, large teams and stellar heritage. The vast majority have been around for decades, and some for over a century.”

“It is lekker (good) to have made the cut once again, especially as a family-owned business with a very small team,” said Jack. 

“Being family-owned, we contribute to the social fabric of our communities, supporting environmental organisations, establishing resilience in civic structures, driving young student education (especially in music).

 "While we take our winemaking very seriously, we don’t take ourselves too seriously. This allows us to push the boundaries. And at the end of the day, we value the end consumer as the most important person in the chain.”

“I think the hundreds of judges who vote for the brands that appear on the “Most Admired” list are not only interested in the big guns with huge marketing budgets – they also value the new leaders with trailblazing brands and an inspiring vision.”     

The consistent performance on this list reflects over 30 years of Bruce's total immersion in the industry, from vineyard establishment and viticulture to winemaking and marketing.

In the UK, wine lovers can sip on the Bruce Jack Lifestyle range created for different occasions and with unique character across the UK, available at ASDA, Co-op and Sainsburys. The Bruce Jack Reserve, Heritage and Estate ranges are available from Hallgarten & Novum Wines and the boundary-pushing, multiple award-winning Ghost in the Machine range is available for the on-trade from Majestic Commercial.

https://brucejack.com

How to Start Growing Microgreens at Home

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

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

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

What Exactly Are Microgreens?

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

Common microgreens include:

Radish

Pea shoots

Broccoli

Mustard

Sunflower

Rocket

Red cabbage

Beetroot

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

What You Need to Get Started

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

A shallow tray or container

Good quality compost or growing medium

Microgreen seeds

A spray bottle or watering can

A bright windowsill or small grow light

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

Planting Your First Microgreens

Growing microgreens is remarkably simple.

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

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

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

Mist with water using a spray bottle.

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

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

Watching Them Grow

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

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

Harvesting Your Microgreens

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

To harvest them:

Use clean scissors

Cut just above the soil line

Rinse gently before eating

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

Why Grow Microgreens?

People start growing microgreens for several reasons:

They are fast to grow

They require very little space

They are nutrient-dense

They add fresh flavour to meals year-round

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

A Simple Way to Start Gardening

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

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

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

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

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

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

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

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

Start With Themed Food Nights

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

Examples include:

Steak nights

Curry nights

Fish and chip Fridays

Italian or Spanish tasting menus

Seasonal tasting events

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

Celebrate Seasonal and Calendar Events

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

Consider hosting events around:

Father’s Day or Mother’s Day

Valentine’s Day dinners

Christmas in July celebrations

Burns Night suppers

British Pie Week

French Language Day dining specials

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

Add Entertainment

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

You could organise:

Live music evenings

Comedy nights

Quiz nights

Wine or whisky tasting sessions

Guest chef evenings

Murder mystery dinners

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

Partner With Local Producers

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

Ideas include:

Meet-the-brewer nights

Local cheese tasting boards

Wine pairing dinners

Farm-to-table events

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

Promote the Event Properly

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

Use:

Social media posts

Posters in your venue

Email newsletters

Local community groups

Event listings

Adverts in local magazines

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

Make It a Regular Feature

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

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

Turning Quiet Nights Into Profitable Ones

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

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

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

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

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

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

A Father’s Day Feast at Home

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

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

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

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

Celebrating at the Local Pub

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

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

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

A Favourite Restaurant Experience

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

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

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

It’s Really About the Gathering

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

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

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

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

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

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

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

Start with the Atmosphere

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

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

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

Look Beyond the Beer

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

Does the staff greet customers warmly?

Are the regulars friendly without being intrusive?

Is the music pleasant rather than overpowering?

Is the food something you’d happily return for?

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

Observe the Regulars

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

Do conversations flow between tables?

Do people seem comfortable lingering?

Is there a mixture of ages and personalities?

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

Try Different Times of Day

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

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

Trust the “Vibe”

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

The best local isn’t simply the closest pub.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

https://www.aureus-vita.com

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

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

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

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

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

The Citrus 

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

The Spice 

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

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

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

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

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

Product Details & Availability  

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

RRP: £2.30 500ml glass bottle.

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

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

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

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

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

Digital Control with LED Function Indicators

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

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

Integrated Boiler & Chiller System

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

2.4-litre boiler delivering water up to 98°C

Approximate reheat time: 8 minutes

2.2-litre chilled reservoir maintaining 3–10°C

Sparkling water generated on demand via external CO₂ cylinder

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

Availability & Warranty

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

5-year tap warranty

2-year warranty on boiler and chiller system

Free next-day delivery across UK mainland

FACTFILE:

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

Company website:

https://aquataps.co.uk

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

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

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

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

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

A Course Built for Modern Gastronomy

The programme brings together three essential areas of modern hospitality:

Culinary arts

Fine-dining guest experience

Restaurant management

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

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

Learning in Real Restaurants, Including Michelin-Starred Kitchens

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

Students will also benefit from:

A six-month internship with prestigious restaurant partners

International field trips across Europe’s great gastronomic regions

Masterclasses from visiting chefs and industry experts

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

A Faster Route Into the Industry

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

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

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

Formerly École hôtelière de Lausanne it was founded in 1893.

https://www.ehl.edu

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Explore the full collection at coteuncorked.co.uk

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

Winchester Gelato Lovers Are Swooning For Swoon Gelatos

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

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

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

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

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

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

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

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

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

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

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

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

The Winchester bar will also be available on Deliveroo.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Perfect Serve

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

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

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

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

Another Cocktail Inspiration: French 75

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

Trevethan French 75:

Ingredients:

35ml Trevethan 1929 Dry Gin

15ml fresh lemon juice

15ml simple syrup

60ml Champagne or sparkling wine

Lemon twist for garnish

Method:

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

Strain into a chilled flute.

Top with Champagne or sparkling wine.

Garnish with a lemon twist and serve immediately.

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

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

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

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

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

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

Two new pasta products will be on show at IFE.

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

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

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

https://food-team.co.uk

https://www.ife.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Build a Sensible Food Store

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

Focus on:

Tinned essentials: beans, soups, tomatoes, fish

Dry staples: pasta, rice, lentils, oats

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

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

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

Plan for Cooking Fuel

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

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

Practical options to consider:

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

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

A BBQ or outdoor stove for emergency outdoor cooking

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

Tinned meals that can be eaten cold

Crackers, bread, and spreads

Pre-cooked items that don’t require reheating

Additional helpful items:

A flask to retain heat from boiled water

A manual can opener (often overlooked but essential)

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

Store Smart, Waste Less

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

Simple storage tips:

Use airtight containers for dry goods

Label freezer items with dates

Keep similar items grouped together

Store root vegetables in a cool, dark place

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

Cook Once, Eat More Than Once

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

Try:

Large pots of chilli, stew, or curry

Pasta sauces portioned for the freezer

Hearty soups using leftover vegetables

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

Don’t Overlook Water

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

Keep a few bottles of drinking water

Or store clean containers you can fill if needed

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

Shop Calmly and Consistently

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

A better strategy:

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

Take advantage of offers on staples you already use

Support local shops and producers where possible

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

Keep Meals Simple and Flexible

In uncertain times, simple meals are your best friend.

Think:

One-pot dishes

Meals with interchangeable ingredients

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

Examples include:

Jacket potatoes with tinned toppings

Rice and beans dishes

Pasta with simple sauces

Stir-fries using frozen vegetables

Flexibility makes everything easier.

Be Prepared, Not Alarmed

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

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

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

A more organised kitchen

Less food waste

Fewer last-minute takeaways

Better control over your food budget

Which, in itself, is something worth having.

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

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

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

The French Connection: Why Food Matters

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

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

Dining Out: A Taste of France on Your Doorstep

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

Steak frites: simple, indulgent, and timeless

Coq au vin: rich, slow-cooked comfort food

French onion soup: topped with bubbling cheese

Duck confit: crispy, tender, and deeply satisfying

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

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

French Drinks to Sip and Savour

No French celebration is complete without a proper drink pairing:

Wine – From Bordeaux reds to crisp Loire Valley whites

Champagne – The ultimate celebratory fizz

Kir Royale – Champagne with a splash of crème de cassis

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

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

Bring France Home: Simple French Dishes to Try

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

Charcuterie boards with cheeses, meats, and crusty baguette

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

Ratatouille – a colourful, comforting vegetable dish

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

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

French Flair on a Staycation

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

Make It an Occasion

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

Host a French-themed dinner night

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

New Easter Makes & Bakes from Bonne Maman

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

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

Hazelnut Chocolate Easter Cupcakes

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

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

Brownie Style Easter Eggs

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

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

Easter Cookies

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

Flower Cookie Cups

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