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

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

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

Amaris Mint is hoping to make things rather more straightforward.

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

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

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

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

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

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

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

That's an approach we can certainly appreciate.

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

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

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

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

https://amarismint.com

Fridja Expands Kitchen Range with New f66 and f77 Super Ovens

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

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

Fridja f66 Super Oven

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

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

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

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

Bigger Meals with the f77 Super Oven Pro

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

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

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

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

Could a Super Oven Replace Your Conventional Oven?

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

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

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

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

https://www.fridja.com

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

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

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

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

Are chicken products responsible?

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

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

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

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

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

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

Reducing the risk at home

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

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

Wash hands thoroughly after handling raw poultry or eggs.

Clean knives, chopping boards and work surfaces carefully.

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

Cook poultry completely, following the instructions on the packaging.

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

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

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

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

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

Figures and official advice correct as of 24 August 2026.

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

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

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

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

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

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

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

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

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

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

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

https://www.instagram.com/thebakersdaughterlazonby

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

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

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

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

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

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

What Can We Donate?

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

Food banks commonly welcome long-life products including:

Tinned vegetables, fruit, meat and fish

Pasta, rice and noodles

Pasta sauces

Breakfast cereals

Tea and coffee

UHT milk

Tinned soups

Biscuits and snacks

Long-life fruit juice

Tinned puddings and custard

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

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

Every Donation Counts

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

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

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

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

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

Still Rising After 80 Years: Inside the Cumbrian Bakery That Never Stops Evolving

From a single oven in a corrugated shed to one of Cumbria’s major food producers, Bells of Lazonby has quite a story to tell. 

And as the family-run bakery celebrates its 80th anniversary, it is clear this is a business looking forward as much as it is looking back.

The story began in 1946 when John Bell returned to Lazonby after being held as a prisoner of war in Germany. 

Behind his parents’ village home was a small bakery in a lean-to shed. John planned to run it until he found a job.

As the family now jokes, he never did find that job!

Instead, the bakery grew. Bread and cakes were taken directly to rural communities using mobile shops, eventually expanding to 11 rounds. Bells later opened shops in Penrith, Carlisle, Kendal and elsewhere, while developing its wholesale business.

For second-generation owner Michael Bell, the secret has always been an ability to adapt.

Perhaps the biggest example came in 2000 when Michael tried living as a coeliac for a week and was disappointed by the gluten-free products then available.

“There was nothing in the bakery aisle that I wanted to eat,” he recalls.

His response was ambitious. After discussing the idea with a supermarket buyer, Bells sold one of its shops and built what became the UK’s first purpose-built gluten-free bakery. Within 12 months it was supplying Sainsbury’s and soon expanded into dairy-free products.

Today, the business is roughly evenly divided between conventional and free-from bakery products.

Yet despite its growth, Bells remains firmly connected to Lazonby and the wider Cumbrian community. The bakery supports around 420 local jobs, providing employment, apprenticeships and long-term careers in a rural area where major employers can make an enormous difference.

Its philosophy is summed up by the Bell family’s “three Ps”: people, product and profit. Profit, Michael explains, enables the company to support both its people and the place it calls home.

There are already plans to expand the Lazonby site, increasing production capacity while keeping the business independently owned and headquartered in Cumbria.

The next generation is involved too, with Michael’s daughter Polly recently launching her own venture, The Baker’s Daughter.

After eight decades, Bells of Lazonby offers a wonderful example of British baking heritage that refuses to stand still.

As Michael puts it: “We must build bandwagons, not jump on them.”

Here’s to the next 80 years – and plenty more cakes along the way.

Siren Sounds for Reading FC

Reading Football Club is delighted to welcome Siren Craft Brew as its new Official Local Brewing Partner.

Based just down the road in Finchampstead, Berkshire, Siren will have a prominent presence in the Fan Zone at the Select Car Leasing Stadium, giving Royals supporters the chance to enjoy a selection of locally brewed beers ahead of every home fixture.

Founded in 2013, Siren Craft Brew has grown from its Berkshire roots to build a national reputation for innovative, award-winning beers, making this a natural partnership between two organisations proud to call the county home.

Among the Siren favourites available to supporters will be Lumina Session IPA, alongside Show Your Stripes, a lager created in collaboration with the University of Reading and inspired by its famous Climate Stripes.

The Climate Stripes have become recognised around the world as a powerful visual representation of our changing climate, and are a campaign Reading Football Club has also been proud to support and promote over recent years.

Tim Kilpatrick, Chief Revenue Officer at Reading Football Club, told That's Food and Drink:  “We're delighted to welcome Siren Craft Brew as our Official Local Brewing Partner.

“Siren are a fantastic Berkshire success story and have already built a great connection with many of our supporters, so we're really pleased to bring their beers into the Fan Zone on matchdays.

“We want the Fan Zone to continue developing into a real destination for supporters before kick-off, and having a quality local brewery like Siren involved is another important part of that.

“We're looking forward to working closely with the Siren team throughout the season, including some fun activations for Royals fans along the way.”

Andy Nowlan of Siren Craft Brew added: “We're incredibly proud to be officially connected to Reading FC. Our customers, teams and local community have overlapped for so long, it feels like a very natural fit, and a privilege as an independent brewery to have this opportunity. Royals fans can expect not just brewery-fresh beer on matchdays in the Fan Zone, but plenty of other rewards and surprises throughout the season.

"We can't wait to get started!”

Siren is kicking things off by offering Royals season ticket holders free fries with their pints on matchdays at the brewery's town centre tap room, with more offers hitting member's inboxes this week.

sirencraftbrew.com

Raise a Glass to World Plant Milk Day

Whether you pour it over your morning cereal, froth it for a cappuccino or use it to add creaminess to a curry, plant milk has become a familiar sight in British kitchens.

World Plant Milk Day, celebrated annually on 22 August, is an opportunity to explore the growing range of dairy-free drinks now available. It is not about telling everyone to abandon traditional milk; it is simply an invitation to try something different and discover which plant-based option best suits your tastes.

The choice has expanded enormously. Oat milk is a favourite among coffee drinkers because of its naturally creamy texture, while soya milk is a versatile all-rounder that works well in drinks, sauces and baking. Almond milk has a lighter, gently nutty flavour, coconut milk brings a tropical touch, and alternatives made from peas, cashews, hazelnuts, rice and hemp offer even more variety.

Why not mark World Plant Milk Day with a taste test? Pick up two or three different cartons and compare them in tea, coffee or cereal. You might also try using plant milk to make pancakes, porridge, smoothies, custard, rice pudding or a comforting mug of hot chocolate.

When shopping, remember that plant milks can differ considerably in taste and nutritional content. If you are using one as a regular replacement for cows’ milk, check the label for calcium, iodine, vitamin B12, riboflavin and vitamin A. Recent UK government guidance recommends choosing products fortified with these nutrients at levels comparable with semi-skimmed cows’ milk.

Protein levels vary too. Soya and pea drinks tend to contain more protein than many oat, almond or rice varieties. Unsweetened products can be a good choice if you want to avoid unnecessary added sugar, while shaking the carton before pouring helps redistribute nutrients that may have settled.

Parents considering plant-based drinks for babies or young children should seek appropriate health advice, as their nutritional needs are particularly important and not every product is suitable.

World Plant Milk Day is also a useful reminder that food choices do not have to be all or nothing. You could retain dairy milk for some purposes while enjoying oat milk in coffee or coconut milk in cooking.

So, on 22 August, raise a glass to experimentation. You may discover a new favourite, and give your breakfasts, bakes and hot drinks a delicious little shake-up in the process.

Great Taste Awards Success for Piątnica and Dairly

Polish dairy co-operative OSM Piątnica is celebrating after three of its products earned prestigious stars at the Great Taste Awards 2026.

Piątnica High-Protein Raspberry Drinking Skyr and Dairly Cottage Cheese each received one star, while Dairly Whipped Cream Cheese impressed the judges sufficiently to secure a coveted two-star award.

The recognition for Piątnica High-Protein Raspberry Drinking Skyr was particularly significant. It was the only skyr to receive a star during this year’s competition, helping it stand out in what has become an increasingly busy and popular area of the dairy market.

Organised by the Guild of Fine Food, Great Taste is one of the UK’s most respected food and drink awards programmes. Products are assessed through blind tastings, meaning judges are not shown packaging, branding or any other information that might influence their decisions.

Instead, every product must succeed on its own merits. Judges consider flavour, aroma, texture, the balance of ingredients and the overall eating or drinking experience. The panels include chefs, critics, retailers, buyers, producers and other experienced food and drink professionals.

A one-star award indicates a product with very good flavour, while two stars are given to outstanding products that rise above the competition. The two-star result for Dairly Whipped Cream Cheese therefore represents an especially impressive achievement.

The awards also reflect OSM Piątnica’s emphasis on milk quality, carefully selected ingredients and consistency throughout the production process.

Based in Poland, the dairy co-operative works with around 2,000 farms, most of them situated in the green landscapes of the country’s north-eastern region. Every batch of incoming raw milk is tested, with quality controls continuing throughout production. Finished products are also assessed for important qualities such as flavour, aroma and texture.

OSM Piątnica produces an extensive range that includes cottage cheese, yoghurt, skyr, curd cheese, milk and cream. Its products can now be found across nearly 30 international markets.

Dairly is the co-operative’s international brand, developed for consumers seeking tasty, dependable dairy products made with simple ingredients. Its name is inspired by the phrase “Your daily dairy”, reflecting the brand’s ambition to become part of everyday meals and snacks.

With three award-winning products, and four Great Taste stars between them, OSM Piątnica has certainly given dairy lovers something worth discovering.

piatnica.com.pl

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Celebrate National Burger Day with the Burger of Your Dreams

There are some national food days that require a little explanation. National Burger Day isn't one of them. 

Mention burgers and most of us immediately have an opinion about what makes the perfect one.

For That's Food and Drink, National Burger Day is an excellent excuse to celebrate one of the most versatile, popular and gloriously messy meals around.

The beauty of a burger is that there really isn't a single correct way to make one. Traditionalists might favour a juicy beef patty topped with mature Cheddar, fried onions, lettuce, tomato, ketchup and mustard. Others prefer to pile their burgers high with bacon, onion rings, jalapeños, pickles, barbecue sauce, chilli sauce or even a fried egg.

And that's before we get to the important matter of the bun. Brioche has become enormously popular, but there's still plenty to be said for a traditional sesame-seed bun, pretzel roll or soft white bap.

Of course, burgers are no longer just about beef.

Chicken burgers can be grilled, breaded or fried, while fish makes another tasty alternative. Vegetarian and vegan burgers have also come a very long way. Beans, lentils, mushrooms and vegetables can produce excellent burgers, while a thick slice of grilled halloumi with roasted peppers and chilli sauce can make a particularly satisfying meat-free option.

National Burger Day is also a great opportunity to get the family or a group of friends together for a build-your-own burger evening.

Put bowls of cheese, lettuce, sliced tomatoes, onions, pickles and jalapeños on the table alongside a selection of sauces and let everybody construct their own masterpiece. Add chips, sweet potato fries, onion rings, coleslaw, corn on the cob or a crunchy salad and you've got a feast.

If the weather is kind, burgers are naturally at home on the barbecue, although it's important to remember that burgers made from minced meat should always be thoroughly cooked.

We're also issuing a little National Burger Day challenge at That's Food and Drink: create the burger you've always wanted to eat.

It can be enormous or modest, traditional or experimental, meaty or completely plant-based. You could even raid the fridge and turn last night's leftovers into today's burger sensation.

There is really only one test.

If you can finish your National Burger Day creation without needing at least one napkin, perhaps you haven't been quite adventurous enough!

Happy National Burger Day from That's Food and Drink, and enjoy your burger!

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Broken Biscuits for Breakfast? The Cereal Upgrade Nobody Asked For... But Everyone Deserves

Here at That's Food and Drink, we occasionally stumble across culinary innovations so revolutionary that we wonder why Michelin-starred chefs haven't already thought of them.

Today, we're talking about mixing biscuits with your breakfast cereal.

Yes. Biscuits!

Before the nutrition police arrive and confiscate our cornflakes, hear us out.

Most of us have, at some point, encountered the glorious institution that is the box of broken biscuits. These boxes are one of Britain's great food bargains: an archaeological dig through layers of biscuit fragments where you never quite know what you're going to uncover.

A bit of digestive.

Half a custard cream.

Something chocolatey.

A mysterious pink wafer that's apparently survived several major geological events.

And occasionally, jackpot!, almost an entire bourbon.

But here's the question: why simply eat them as biscuits?

Give Your Breakfast Some Pizzazz

Your average bowl of breakfast cereal can sometimes be a little… predictable.

Cereal.

Milk.

Spoon.

Repeat tomorrow.

But take several broken biscuits, crumble them over the top or even mix them in and suddenly breakfast has undergone a transformation worthy of a television makeover programme.

Cornflakes with crushed digestives?

Surprisingly good.

Rice cereal with broken bourbons?

Now we're talking.

Bran flakes with crumbled custard creams?

Well, you've already chosen bran flakes, so frankly you've earned a little excitement.

And chocolate biscuits scattered over something relatively sensible like Weetabix create the wonderful illusion that you're simultaneously being healthy and having pudding.

That's efficiency.

The Broken Biscuit Breakfast Lottery

The real fun begins when you have one of those assorted boxes of broken biscuits.

Don't look.

Just reach in, grab a handful, crush them slightly and scatter them over your cereal and stir them in.

Every breakfast becomes a culinary lottery.

Will today's bowl contain shortbread?

Chocolate digestives?

Nice biscuits?

Some Biscoff biscuits?

A fragment of something involving jam?

Who knows?

It's breakfast with an element of danger.

Obviously, we're not suggesting you empty half a kilogram of chocolate biscuits over a lonely cornflake and then tell your GP that That's Food and Drink said it counted as a balanced breakfast.

A little restraint may be appropriate.

But as an occasional treat, a sprinkling of biscuit rubble can transform an ordinary bowl of cereal into something much more interesting.

It also gives those poor broken biscuits a sense of purpose.

They may have been rejected from polite biscuit society because they're cracked, chipped or missing important structural components, but on top of a bowl of cereal they can finally fulfil their destiny.

So next time you see a box of broken biscuits, don't merely think tea break.

Think breakfast ingredient.

Because sometimes all your cornflakes need is a little pizzazz.

And possibly half a bourbon, or several Biscoffs. And a dollop of cream or full fat yogurt as a topper?

Put the Matches and Lighters Away: This Is Not the Time for Barbecues, Fire Pits or Bonfires

At That’s Food and Drink, we love outdoor dining. Ordinarily, few things are more enjoyable than gathering around a barbecue on a summer evening.

But these are not ordinary conditions.

On Friday evening, millions of mobile phones across England and Wales sounded an official Emergency Alert warning that the national wildfire risk is extremely high. People were told not to undertake activities capable of starting a fire, including using disposable barbecues, fire pits, garden incinerators or fireworks.

This was not a routine weather notification. The Government’s Emergency Alerts system is used when there is a potential danger to life. When an alert of this seriousness arrives, it must not be shrugged off or treated as somebody else’s problem.

Do Not Light That Fire

Put the matches away. Leave the barbecue covered. Cancel the bonfire and keep the fire pit cold.

Do not convince yourself that your barbecue will be safe because it is small, supervised or sitting at the bottom of the garden or on the beach.

In the present conditions, one spark, ember or momentary gust of wind could be enough to ignite dry grass, a hedge, fence, shed or neighbouring property.

Almost three-quarters of England is now officially in drought. July was reportedly the driest for 190 years, while continuing heat and a severe lack of rain have left vegetation dangerously dry. The Government has warned that these conditions are increasing the risk of wildfires. Read the latest drought information on GOV.UK.

The danger is not theoretical. London Fire Brigade received almost 3,000 emergency calls during one recent weekend and attended 423 grass fires. Firefighters have warned that embers and smouldering ash can be carried onto dry vegetation, allowing a fire to spread with terrifying speed. 

The sale of disposable barbecues has now been temporarily banned across Great Britain because of the exceptional conditions. However, this is not the moment to search for loopholes or argue that a reusable barbecue, bonfire or garden fire pit is technically different. The emergency warning concerns anything capable of starting a fire.

Have a Picnic Instead

A cold meal is a tiny sacrifice compared with somebody losing their home, a firefighter being injured or wildlife being burned alive.

Prepare sandwiches, salads, cold meats, cheeses, fruit, pork pies, Scotch eggs or a chilled dessert. Cook indoors using normal kitchen appliances and take the food outside afterwards if it is safe to do so. Never bring a barbecue into a house, tent, shed, garage or other enclosed space.

If you see a fire, move to safety and call 999 immediately. Give the emergency services the most precise location possible and do not attempt to tackle a spreading wildfire yourself.

The official message could hardly be clearer. Britain’s countryside, parks, gardens and roadside verges are dangerously dry. No barbecue, toasted marshmallow or evening around a fire pit is worth risking lives.

Please act responsibly. Put the flames out before they ever begin.

The Green Guest Everyone Wants at Their Summer Table

The height of summer has arrived, bringing long evenings, garden gatherings and spontaneous picnics.

Whether you are making the most of every ray of sunshine or quietly counting down the days until autumn, August is a wonderful time to refresh your menu with colourful, seasonal dishes. There is one particularly versatile green guest that deserves an invitation to every summer table: the avocado.

Naturally creamy and satisfying, avocados can be used in everything from refreshing starters and vibrant salads to indulgent frozen desserts. They are also a useful alternative to some ingredients that are higher in saturated fat, making it easier to create lighter dishes without sacrificing flavour or texture.

Avocados provide fibre and contain predominantly monounsaturated fats, along with a variety of vitamins and minerals. Best of all, very little effort is needed to transform a ripe avocado into something special.

To celebrate the season, the World Avocado Organisation has shared four tempting recipes that are ideal for sunny lunches, barbecue gatherings and relaxed summer evenings.

Cold Avocado and Cucumber Soup

Cool, creamy and wonderfully refreshing, this simple soup makes an elegant starter or light lunch.

Serves: Six as a starter or four as a light meal

Ingredients

2 cucumbers, peeled and chopped

2 pots of natural Greek yoghurt

2 ripe avocados

Juice of 1 lemon

50ml extra virgin olive oil

Salt and freshly ground black pepper

Chopped apple and crumbled feta, to decorate

Method

Place the cucumber, yoghurt, avocado, lemon juice and olive oil in a blender. Blend until smooth and creamy, then season with salt and pepper.

Chill thoroughly before serving and finish with chopped apple and crumbled feta for extra colour, flavour and texture.

Chilled Avocado Soup

Inspired by traditional Spanish salmorejo, this vibrant soup is full of fresh summer flavours.

Serves: Four

Ingredients

2 ripe avocados

2 hard-boiled eggs

1 Italian-style green pepper

½ cucumber

1 garlic clove, with the centre removed

25ml vinegar

50ml extra virgin olive oil

Salt, to taste

Method

Wash and roughly chop the vegetables before placing them in a blender with the avocados, hard-boiled eggs, garlic, vinegar and olive oil.

Blend until beautifully smooth and creamy. Taste, adjust the seasoning and refrigerate until cold. Serve in small bowls or glasses for a wonderfully summery starter.

Avocado and Pistachio Ice Cream Bites

These little frozen treats combine creamy avocado with pistachios, vanilla, lemon and chocolate. They are perfect for sharing at a barbecue or keeping in the freezer for a cooling afternoon treat.

Makes: Eight portions

Ingredients

3 ripe avocados

1 cup cottage cheese

100g pistachios

1 teaspoon vanilla extract

Juice of 1 lemon

Melted chocolate

Chopped pistachios, to decorate

Method

Soak the pistachios in water for approximately 15 minutes, then drain well.

Place the pistachios in a blender with the avocado, cottage cheese, vanilla and lemon juice. Blend until smooth and creamy.

Spoon the mixture into small moulds and freeze for at least four hours. Once frozen, cover or drizzle the bites with melted chocolate. A small spoonful of coconut or olive oil can be mixed into the chocolate to help create a smoother coating.

Sprinkle with chopped pistachios before the chocolate sets.

Creamy Avocado Ice Cream

Avocado might not be the first ingredient that comes to mind when you think of ice cream, but its naturally smooth texture works beautifully in this rich summer dessert.

Ingredients

500ml double cream

1 vanilla pod

100g sugar

120g egg yolk

3 ripe avocados

Method

Mix the sugar, egg yolks and seeds from the vanilla pod in a heatproof bowl.

Gently bring the cream to the boil in a saucepan, then slowly pour it over the egg mixture while whisking continuously. Return the mixture to a low heat and stir gently until the custard thickens. Do not allow it to boil.

Remove from the heat and leave to cool completely. Once cold, blend the custard with the avocado until smooth.

Churn in an ice cream maker according to its instructions or place the mixture in the freezer, stirring it thoroughly at regular intervals as it freezes to help produce a creamier texture.

From cooling soups to chocolate-covered ice cream bites, these recipes prove that avocado can bring something delicious to almost every part of a summer menu.

So, the next time friends arrive for a barbecue or an impromptu picnic is announced, make room at the table for summer’s favourite green guest.

The World Avocado Organisation is a non-profit organisation founded in 2016. Its members include avocado producers, exporters and importers from around the world. It promotes avocado consumption while sharing information about production, supply chains and sustainability.

Find more information and recipe inspiration at www.worldavocadoorganisation.com.

At 76, Shashi Aggarwal Takes Her Family’s Spice Kitchen Story to Dragons’ Den

There is something especially heart-warming about a family business built around food, heritage and conversations at the kitchen table. 

Now, the mother-and-son team behind Spice Kitchen are preparing to share their remarkable story with millions of television viewers.

Shashi Aggarwal and her son, Sanjay, will appear together on an upcoming episode of BBC One’s Dragons’ Den, where they'll pitch their family business to the famous investors.

At 76, Shashi is believed to be among the oldest entrepreneurs ever to enter the Den. Her appearance offers a wonderfully positive reminder that there's absolutely no age limit on ambition, creativity or the willingness to try something new and exciting.

Spice Kitchen began as a small family venture inspired by Shashi’s Indian heritage, her phenomenal knowledge of spices and her lifelong love of sharing food with others. 

What started with conversations around the kitchen table has since grown into an internationally recognised and award-winning brand.

Despite that success, the business has remained firmly rooted in the values that inspired it: celebrating culture, bringing people together and sharing meaningful experiences through food.

“We’re absolutely delighted to have had the opportunity to face this together,” Shashi told That's Food and Drink. 

“Whatever happens, it was a very special experience for our family and one we’ll always treasure.”

For Sanjay, stepping into the Den beside his mother was an emotional moment.

“Standing as the lift doors opened alongside my mum is something I’ll never forget,” he said. “Spice Kitchen has always been about Mum, her knowledge and her phenomenal spice cookery.”

He added his mother had always demonstrated that it is never too late to learn, attempt something different or take a leap of faith.

That message is perhaps every bit as important as the investment they hope to secure. Shashi’s journey challenges the idea that entrepreneurship belongs primarily to younger generations. At 76, she is showing that a lifetime of experience, knowledge and passion can provide incredibly strong foundations for a successful business.

The pair’s appearance also promises to bring something particularly special to the programme: not simply a business pitch, but the story of a mother and son who have transformed their shared love of spices, recipes and family traditions into a flourishing enterprise.

Whatever verdict awaits them in the Den, Shashi and Sanjay have already created something worth celebrating.

Their episode of Dragons’ Den is scheduled to air on BBC One at 8pm on 20 August and will subsequently be available through BBC iPlayer.

To learn more about Spice Kitchen or to place orders please visit spicekitchenuk.com

Hizero to Unveil a New Vision for Hard-Surface Hygiene at IFA 2026

Keeping kitchen and dining floors hygienically clean can be a time-consuming task, particularly in busy family homes, cafés, restaurants and other food-related environments. Hizero believes technology can make that work considerably easier.

The company, known for its distinctive zero-suction hard-surface cleaning technology, has announced that it will unveil the most significant development in its history at IFA 2026 in Berlin.

Although full details are being kept under wraps, Hizero says the launch will involve far more than the introduction of a few new cleaning products. Instead, the company plans to present a broader vision for the future of hard-surface hygiene in both domestic and professional settings.

This could be particularly relevant to kitchens and hospitality businesses, where crumbs, liquids, grease and other food debris must be removed quickly and effectively. 

Maintaining clean floors and other hard surfaces is not simply about appearance; it can also help businesses create a more welcoming environment and reduce potential hygiene and safety risks.

Hizero argues that the cleaning industry has spent decades making incremental improvements to familiar equipment. It believes the next stage will involve reconsidering the entire relationship between people, technology and cleaning.

“We believe people are ready for a new conversation,” Sam Li, CEO and founder of Hizero told That's Food and Drink.

“For generations, cleaning has been treated as an unavoidable household chore. We believe there is an opportunity to rethink that assumption and explore how technology can help people spend less time maintaining their environments and more time enjoying them.”

Visitors to IFA 2026 can expect new products across several market segments, alongside a hard-surface hygiene strategy extending beyond conventional floorcare.

Hizero will also share insights into how consumers think about cleaning, time and wellbeing. The company believes that homes and workplaces will undergo a significant change in the way they are maintained during the next decade.

The new portfolio has been designed to make Hizero’s technology accessible to a broader market while supporting the company’s longer-term ambitions.

Hizero will reveal its new product range at IFA Berlin from 4–8 September 2026. Visitors can find the company at booth 10.1131 in Hall 10.1 at Messe Berlin.

The company will also participate in the ShowStoppers global media showcase on 3 September, where technology businesses will meet journalists and industry influencers.

For anyone responsible for keeping a busy kitchen, dining area or hospitality venue clean, Hizero’s forthcoming announcement could offer an interesting glimpse into the future of practical surface hygiene.

https://www.hizero.com

You can also buy Hizero products via our own Amazon-powered online shop https://link.amazon/B03uSGWma

Shandy Census Reveals UK's Biggest Shandy-Loving Cities

Data from Shandy Shack, which has analysed its sales figures since launching in 2018, reveals where the nation's shandy fans are, with cities across the UK embracing a fresh take on the classic serve.

The results are showing that shandy isn't just a Southern secret, with Manchester, Birmingham and Liverpool loving the modern twist on this iconic combination.

This shandy revival also reflects a wider cultural shift towards “newstalgia” where consumers are rediscovering much-loved classics from the past, but with a modern twist. 

From retro flavours and heritage brands to reimagined pub favourites, people are increasingly drawn to products that offer a sense of familiarity and nostalgia while still fitting the way they live and drink today.

The UK's top 10 shandy-loving cities according to Shandy Shack sales data are:

 London

 Bristol

 Reading

 Manchester

 Oxford

 Southampton

Birmingham

Cheltenham

Liverpool

Salisbury

As consumers increasingly look for drinks that offer flavour, quality and the ability to enjoy longer occasions, Shandy Shack believes shandy is perfectly placed for this new era of drinking.

This August Bank Holiday, the craft shandy brand is inviting Brits to put old perceptions aside and rediscover shandy, a drink that has been overlooked for years but is ready for a new generation.

Founded by Tom Stevens, Shandy Shack was created to challenge outdated assumptions about shandy and prove that it is anything but a compromise.

Tom Stevens, founder of Shandy Shack, told That's Food and Drink: “Shandy was never the problem. It's always been a cracking drink, it just got stuck in the past while everything around it moved on. Beer got cooler, craft exploded, cocktails had their moment, and shandy was left behind with this reputation of being something your dad or grandma drank.

“The funny thing is, people often make their minds up about shandy before they've even tried it. They assume it's a watered-down beer or a compromise. Then they taste ours and the reaction is almost always the same: 'Hang on, that's actually really good.'

“At the same time, the way people drink is changing. More and more people want flavour and quality, but they don't necessarily want something that's going to knock them sideways after a couple. Whether you're watching the football, spending all day at a festival, firing up the BBQ or sat in a pub garden with your mates, people want a drink they can enjoy throughout the whole occasion – and that's exactly where shandy comes into its own.”

With sales momentum building and consumers continuing to embrace drinks that balance flavour with sessionability, Shandy Shack is inviting Brits this August Bank Holiday to challenge their assumptions, try shandy again and discover why this much-loved British classic is ready for a revival.

Shandy Shack has had its 3 biggest ever sales days in the last three months, and Google Trends notes that searches for 'shandy' in the last 3 months are up 150% versus the previous 3 months, and 'how to make shandy' is up a whopping 5000% over the same period.

https://www.shandyshack.co.uk

Wee Smoky Brings a Hint of Smoke to Six Classic Cocktails

Smoky whisky might not be everyone’s first choice of drink, but Wee Smoky founder Rory Gammell believes the right cocktail can change people’s minds.

After six years of introducing consumers around the world to Wee Smoky, a smoky Scotch whisky created specifically for mixing, Rory noticed something interesting. 

Many people who claimed not to like whisky thoroughly enjoyed it when it was served in a well-balanced cocktail.

That discovery has inspired Wee Smoky’s new range of premium ready-to-drink cocktails, presented in convenient 100ml cans.

Working with liquid development partner Jack Sotti, a former World Class Bartender of the Year, the company has added its distinctive hint of smoke to six familiar cocktails.

Four have been created particularly with non-whisky drinkers in mind: Margarita, Salted Caramel, Espresso Martini and the wonderfully named Grape-fruit-arita, Wee Smoky’s interpretation of a Paloma. Whisky enthusiasts are catered for with an Old Fashioned and Manhattan.

According to the company, early consumer testing has produced encouraging results, with many participants who believed whisky was not for them saying that they would happily order the cocktails in a bar.

“Smoke has traditionally been seen as intense. Whisky has traditionally been seen as intimidating. We believe both deserve a wider audience,” Rory told That's Food and Drink.

The range aims to provide a bar-quality drinking experience without requiring customers to buy numerous bottles, master complicated recipes or develop professional cocktail-making skills.

Founded in 2020, Wee Smoky began with a single-grain Scotch whisky made for mixing. Its original bottled whisky secured international attention and listings in markets including Australia, France, China, the United States, Hong Kong and South Korea.

The new canned cocktails represent the next stage of that journey. Their compact format makes them suitable for drinking at home, as well as for hotels, airlines, travel retail, hospitality, gifting and premium convenience outlets.

Specialist spirits wholesaler Select Drams has already agreed to distribute the range, while discussions are taking place with potential partners in North America and Australia. Wee Smoky has also registered trademarks in over 40 countries.

The ready-to-drink cocktail market continues to grow as consumers look for greater convenience and more adventurous flavour combinations. Smoky flavours are also gaining attention beyond Scotch, particularly through the popularity of tequila and mezcal.

All six Wee Smoky cocktails are available to UK customers through www.weesmoky.com.

For trade nquiries, contact hey@weesmoky.com.

That's Business: Clean Plates, Clean Reputation: Why Hygiene Matter...

That's Business: Clean Plates, Clean Reputation: Why Hygiene Matter...: There are some things a customer simply does not want to see when eating in a café, pub or restaurant. My wife and I recently witnessed a pa...

Alcohol-Free Shouldn’t Mean Flavour-Free: Why Every Hospitality Venue Needs a Decent Zero-Alcohol Beer

There was a time when asking for an alcohol-free beer in a pub could result in a rather apologetic bottle being retrieved from the back of a fridge, possibly somewhere behind the tomato juice.

Thankfully, things have changed.

Today there are some genuinely excellent alcohol-free and low-alcohol ciders, beers and lagers available. And that means pubs, hotels, restaurants, café bars and lounges really have no excuse for treating customers who aren't drinking alcohol as an afterthought.

People choose alcohol-free drinks for all sorts of reasons

The person ordering an alcohol-free beer isn't necessarily someone who has given up drinking permanently.

They might be driving. They might be working later. They could be taking medication, training for a sporting event, watching their alcohol intake or simply fancying an evening without alcohol.

Someone might even drink a couple of ordinary beers before deciding to switch to alcohol-free for the remainder of the evening.

The important point for hospitality businesses is simple: these people are still customers.

And they deserve something more interesting than being told: "We've got orange juice, cola or lemonade. Or some Barbican?"

The quality has improved enormously

Modern alcohol-free brewing has moved a very long way from some of the rather disappointing products available years ago.

There are now alcohol-free beers offering proper malt character, bitterness, hops, body and aroma. Major brewers and smaller craft producers alike have realised that people don't merely want a drink that contains little or no alcohol,  they want something that actually tastes like a good beer.

Products such as Guinness 0.0 and Clear Head IPA have demonstrated just how seriously major drinks companies now take this market, while an increasingly impressive selection of alcohol-free lagers, pale ales, IPAs and other styles gives hospitality businesses plenty of choice.

So why do some establishments still offer just one rather uninspiring alcohol-free lager?

Don't hide it at the bottom of the fridge

If you stock good alcohol-free beer, tell people about it.

Put it on the drinks menu. Display it alongside your regular beers. If you have several varieties, consider giving alcohol-free drinks their own small section on the menu.

Staff should also know what is available.

If somebody asks for an alcohol-free beer, hearing "I'm not sure, I'll have a look in the fridge" doesn't exactly inspire confidence.

Being able to say, "We've got an alcohol-free lager, Guinness 0.0 and a very nice alcohol-free IPA" is a completely different experience.

It makes commercial sense

There is another important point: alcohol-free customers still spend money.

If a designated driver is accompanying three friends to your pub, making sure that driver has an enjoyable choice of drinks could help keep the whole group in your establishment.

The same applies to couples dining out when one person isn't drinking, families visiting a hotel, business lunches and groups meeting in café bars and lounges.

Offer poor alcohol-free choices and customers may decide to go somewhere else next time.

Offer good ones and they have another reason to return.

And please serve alcohol-free beer properly. A quality alcohol-free lager deserves a clean, appropriate glass and should be served at the correct temperature – not handed over as though it is somehow an inferior purchase.

Choice is the key

Ideally, larger hospitality venues should consider stocking more than one alcohol-free beer.

A crisp lager and a more characterful ale, stout or IPA would immediately give customers a meaningful choice. Venues could even ask their customers which alcohol-free beers they'd like to see stocked.

The alcohol-free customer of 2026 doesn't necessarily want to sit in the corner nursing a glass of fizzy water.

They might want a cold lager with their curry, a stout with Sunday lunch or a hoppy IPA while chatting with friends at the bar.

Hospitality is supposed to be about making people feel welcome.

Stocking decent-tasting alcohol-free beer is a very simple way of doing exactly that.

That's Food and Drink says: If you're proud of the beers behind your bar, make sure you can also be proud of the alcohol-free ones.

When a Dirty Table Costs a Pub More Than One Meal

My wife and I recently visited a town some distance from home and, as it was lunchtime, decided we would find a pub for something to eat and a drink.

We spotted a large pub belonging to a major national chain and thought it would fit the bill perfectly.

Unfortunately, we didn't stay long enough to order anything.

The pub was enormous, with what we estimated to be around 100 tables. Yet virtually every table we could see was covered with the debris left by previous customers. There were dirty glasses, used cups and crockery everywhere, while many of the tables themselves were smeared with food or sticky from spilt drinks.

It wasn't simply a case of arriving just after one particularly large party had left. The scale of the problem suggested tables simply weren't being cleared.

What made the situation even more surprising was that members of staff appeared to be standing around chatting rather than tackling what was an extremely obvious problem.

We weren't the only people put off. During the short time we were there, we noticed other prospective customers walking in, looking around and promptly walking straight back out again.

We did exactly the same and spent our money elsewhere.

How Much Business Was Walking Out of the Door?

This is where pub owners and operators need to look beyond cleanliness as merely a housekeeping issue.

It's a sales issue.

Imagine that ten couples walk away during a lunchtime because there isn't a clean table available. If each couple might have spent £30 on food and drinks, that's £300 in lost sales.

If the situation persists for several hours, the potential loss becomes substantial, not to mention the damage caused when customers tell friends, leave poor reviews or simply decide never to return.

The frustrating thing is that this is an entirely preventable problem.

Managers Need to See What Customers See

Every pub should have somebody responsible for regularly walking through customer areas and viewing them from the perspective of somebody who has just entered.

Are there clean tables available?

Are glasses and plates being collected?

Are food spills being wiped immediately?

Are toilets being checked?

Is rubbish being removed?

If the answer to any of those questions is "no", somebody needs to deal with it.

Managers should also establish clear table-clearing responsibilities rather than assuming "somebody will do it". During busy periods, designated staff could continuously circulate through the pub collecting glasses, clearing plates and wiping tables.

A simple rule might be that an empty table should be cleared and cleaned within five minutes whenever staffing levels permit.

Staff Need Leadership

It is easy to blame individual employees, but if several members of staff are chatting while dozens of tables remain dirty, that can indicate a management problem.

Staff need clear expectations, proper training and managers who are visible on the floor.

Technology can help too. Modern till systems can provide managers with information about how busy the pub is, allowing them to anticipate peaks and make sure sufficient staff are available.

But ultimately, somebody needs to look around the room.

Clean Tables Are Part of the Product

Customers don't just buy beer, coffee, burgers or fish and chips when they visit a pub.

They're buying the whole experience.

A perfectly good meal served at a sticky table surrounded by somebody else's dirty glasses isn't a good experience.

And customers have plenty of alternatives.

We found one.

The pub we visited that lunchtime didn't simply lose the price of two meals and a couple of drinks. Judging by the number of other people turning around and leaving, it was potentially losing hundreds of pounds.

For pub owners and major chains, there's a very simple lesson here:

Before spending fortunes trying to attract more customers through the door, make sure the ones who have already walked through it can find somewhere clean to sit.

Have you ever walked straight back out of a pub, café or restaurant because it looked dirty or poorly managed? That's Food and Drink would be interested to hear about your experiences.

Why Your Local Church Could Be the Perfect Home for a Community Food Bank

Food banks have become an essential lifeline for many families across the UK. 

While we all hope for a future where nobody needs emergency food support, the reality is that thousands of people still find themselves struggling to put meals on the table because of unexpected bills, illness, job loss or rising living costs.

One of the best places to help meet that need could already be sitting right in the heart of your community, your local church.

Church buildings are often underused during the week, yet they usually have many of the facilities needed to run a successful community food bank. Many have kitchens for preparing refreshments, accessible halls where people can collect food with dignity, storage space for donated items and, perhaps most importantly, an army of willing volunteers who already care deeply about serving their neighbours.

A church-run food bank isn't simply about handing over tins of beans and packets of pasta. It can become a welcoming community hub where visitors are greeted with kindness, offered a cup of tea or coffee, and treated with respect rather than judgement. Sometimes a friendly conversation is just as valuable as the groceries someone takes home.

Partnerships can make the project even stronger. Local supermarkets, independent food retailers, schools, businesses, community groups and individuals are often happy to donate food or organise collection points. Volunteers can help sort donations, manage stock, prepare food parcels and assist visitors, creating a genuine community effort.

Many churches already support food banks through organisations such as the Trussell network or independent local schemes. However, there is still plenty of scope for more churches to become directly involved, particularly in areas where provision is limited or where demand is increasing.

Running a food bank also provides opportunities to offer wider support. Churches can work alongside debt advisers, employment services, mental health charities and other local organisations, helping people tackle the causes of hardship as well as its immediate effects.

If your church has never considered opening a food bank, perhaps now is the time to start the conversation. Gather together church leaders, local councillors, businesses and residents to explore what is possible. You may discover that the facilities, volunteers and goodwill already exist, you simply need someone to bring everything together.

Communities are often at their strongest when people work side by side. A church-operated food bank demonstrates practical compassion, builds lasting friendships and reminds everyone that nobody should have to face difficult times alone.

After all, sharing food has always brought people together. A community food bank is simply another way of extending that welcome to those who need it most.

Meet air up® – The Clever Way to Make Water More Exciting

Let's be honest here, we all know we should drink more water, but plain tap water isn't exactly the most exciting drink in the world. 

If you've ever found yourself reaching for a sugary soft drink or squash simply because you wanted a bit of flavour, then the innovative air up® system could be well worth a look.

Unlike traditional flavoured drinks, air up® doesn't actually add anything to the water itself. Instead, it uses a fascinating piece of science called retronasal olfaction. (Ed. What??)

In simple terms, most of what we think of as "taste" actually comes from our sense of smell. The specially designed scent pods release aromas as you drink, tricking your brain into perceiving flavour while you're actually drinking nothing more than plain water. It's an ingenious idea that has captured the imagination of millions of users around the world.

The system is straightforward. Fill the reusable bottle with ordinary tap water, pop on your chosen scent pod, and start drinking through the straw. As air passes through the pod, the natural aromas travel to your nose while you swallow, creating the sensation of flavoured water without adding sugar, sweeteners or calories to the drink itself.

One of the biggest attractions is the growing range of flavours. Fancy a refreshing Lemon? Perhaps Mango Peach, Cherry Kola, Bubblegum or even Virgin Mojito? With more than 25 different scent pods available, there's plenty of opportunity to find a favourite or mix things up from day to day. Each pod is designed to flavour around five litres of water, making them surprisingly long-lasting.

For anyone trying to cut back on fizzy drinks, fruit squash or sugary beverages, air up® offers an interesting alternative. Because you're still drinking plain water, you're hydrating without consuming added sugar or artificial colourings. Many people find that simply making water more enjoyable encourages them to drink more throughout the day.

Of course, the experience isn't identical to drinking a traditional flavoured drink. The flavour sensation is intentionally subtle, and some users report that certain pods are stronger than others. As with many food and drink products, personal preference plays a big part, with some people loving the concept while others prefer more conventional flavoured beverages.

Here at That's Food and Drink, we love seeing genuinely innovative ideas that encourage healthier habits without sacrificing enjoyment. Whether you're looking to drink more water at work, on your daily commute, at the gym or simply around the house, air up® is certainly one of the more intriguing products to appear on the drinks scene in recent years.

If you're curious, it could be one of those products that's worth trying for yourself, you may just discover that your favourite flavoured drink was plain water all along!

To learn more visit https://shop.air-up.com.

You can order the Air-Up bottles and pods, etc at our own shop, here https://link.amazon/B08z2fK6O

Wetherspoon's Craft Cider Festival is Back. Here's Why It's Worth a Visit

If you're looking for a good excuse to pop into your local Wetherspoon over the next few days, the return of the annual Wetherspoon Craft Cider Festival might be just the ticket.

Running until Sunday 9 August, the ten-day festival celebrates the incredible variety of British craft cider, giving customers the chance to sample drinks that many pubs simply don't stock during the rest of the year. 

This year's event features up to 15 different craft ciders from producers across the South West and beyond, with something to suit almost every taste.

Whether you're a traditional cider lover who enjoys a crisp, dry apple cider or someone who prefers sweeter fruit flavours, there's plenty to tempt you. Among the featured drinks are imaginative creations such as Hunts Mango & Passionfruit, Broadoak Lemon Haze, Farmer Jim's Prickly Pear, and Pulp Razzberry Rush, alongside classic apple ciders and refreshing perries. Alcohol strengths range from a session-friendly 3.4% ABV up to a more robust 7% ABV, allowing customers to choose something that suits their palate and the occasion.

One of the biggest attractions is the price. Festival pints are available from £2.99 to £3.49, making it an affordable way to discover new favourites without stretching the budget. In an era when the cost of a pint continues to rise in many pubs, that's welcome news for cider enthusiasts.

Wetherspoon has also made it easy to learn more about what's on offer. Detailed tasting notes and allergen information are available in participating pubs and through the Wetherspoon app, which also lets customers order drinks and food directly to their table without leaving their seat. It's a simple feature that makes relaxing with friends even easier.

Festivals like this are also a great reminder that cider is every bit as varied as beer or wine. Different apple varieties, fermentation techniques and flavourings produce an astonishing range of drinks, from bone-dry traditional ciders to fruity modern creations bursting with tropical or berry flavours.

If you enjoy supporting British producers or simply fancy trying something a little different, this festival is well worth exploring before it finishes. You may well discover a new favourite that you wouldn't otherwise have encountered.

And don't forget, Wetherspoon operates their Festival Three offer where you can try a third of a pint of three different ciders for the price of one pint, so you can try them without over doing it! 

So, if the weather behaves itself, why not find a sunny beer garden, order a tasting paddle over several visits—or simply enjoy a pint of something completely new? Cheers to another successful Wetherspoon Craft Cider Festival!

I switched over from my usual IPA to sample three ciders I'd never heard of and enjoyed them all!

Take the £2 Bus Challenge. Discover Great Food Without Breaking the Bank

Who says a great food adventure has to involve an expensive train ticket or a tank full of petrol?

With the Government-backed maximum £2 single bus fare available on many routes across England, there's never been a better excuse to hop on a bus and discover cafés, restaurants, pubs and hidden foodie gems you may never have visited before.

Most of us have our favourite local places to eat, but how often do we venture to the other side of town, the next village, or that market town we've driven past dozens of times?

A simple £2 bus ticket can open up a whole new world of flavours.

Why not make a day of it? Start with breakfast at a café you've never tried before, browse the local independent shops, visit a museum or park, then enjoy lunch in a family-run restaurant. 

If you're heading out in the evening, the bus is also a great way to visit a country pub, enjoy a leisurely meal and perhaps sample a locally brewed ale or cider without worrying about driving home afterwards. If you are going out in the evenings do check on the times of the last buses home.

Many rural pubs are destinations in their own right. Nestled in picturesque villages or overlooking beautiful countryside, they often serve locally sourced food that rivals anything you'll find in the city. Likewise, urban neighbourhoods frequently hide independent cafés and restaurants that deserve far more attention than the big chains.

Food tourism doesn't have to mean travelling hundreds of miles. Sometimes the best discoveries are just a few bus stops away.

You could even set yourself a personal challenge. Every month, choose a different bus route and get off somewhere you've never visited before. Search out the highest-rated café, bakery, fish and chip shop, tea room or pub and see what all the fuss is about. You might uncover the best Sunday roast, the perfect afternoon tea or an unforgettable curry just a short journey from home.

Travelling by bus also gives you the chance to sit back and enjoy the scenery instead of concentrating on the road. It's a more relaxed way to travel and can be kinder to both your wallet and the environment.

At That's Food and Drink, we'd love to hear about your discoveries. If you've found a fantastic café, cosy village pub, brilliant bakery or outstanding restaurant thanks to a £2 bus journey, let us know. Your recommendation could inspire fellow readers to embark on their own foodie adventure.

Sometimes the best meals aren't found by searching online, they're discovered by simply catching the next bus.