Food and drink news for the discerning consumer
Wednesday, 21 October 2026
That's Christmas 365: The 12 Flavours of Christmas: Steenbergs’ Little I...
That's Christmas 365: The 12 Flavours of Christmas: Steenbergs’ Little I...: Christmas cooking is full of big moments, but sometimes it’s the smallest ingredients that make them memorable. A pinch of spice in a biscu...
New Kent Sparkling Wine 'Figgy's Fizz' Launches With a Powerful Story of Hope
Rather than allowing Chris's story to end there, his family transformed their grief into something positive, creating a wine that celebrates life, community and connection while encouraging more open conversations around mental health and suicide.
In support of The Listening Place, a donation of 50p from every bottle sold will be made by Figgis Family Vineyard to The Listening Place (Registered Charity No. 1164739). The Listening Place provides free face-to-face support for people struggling with suicidal feelings.
Made exclusively from Chardonnay and Pinot Noir grapes grown in Figgy's Field on the Mount Ephraim Estate, Figgy's Fizz is a sparkling white wine, made using the Charmat method, with a 12.5% ABV and an RRP of £25. 4,000 bottles of the 2025 vintage will be available from September through selected fine food retailers across Kent and the Figgis Family Vineyard website.
Figgy's Fizz 2025
Tasting Notes: A bright, lightly sparkling wine for any occasion. Crafted from Pinot Noir & Chardonnay grapes grown at our vineyard near Faversham, Kent, and made using the Charmat method, it is fresh, fruit-forward and wonderfully refreshing.
Serving suggestion: Enjoy well chilled as an aperitif or alongside light dishes.
ABV: 12.5%
RRP: £25
Link to Buy: https://www.figgisfamilyvineyard.com/shop
Other stockists: Macknade, Perry Court Farm Shop, Myatts of Mockbeggar, Gibson's Farm Shop, Wingham Country Market and Monks Granary Wine and Cheese.
If you are feeling depressed these resources are helpful:-
Tuesday, 20 October 2026
That's Christmas 365: And Tonight We’re Going to Party Like It’s 1929
That's Christmas 365: And Tonight We’re Going to Party Like It’s 1929: Christmas has always been a wonderful excuse to dress up, put on some music and make an evening feel special. This year, Trevethan Gin invi...
What's the Matcha With You? Move Over Matcha: Tom Parker Creamery’s Golden Milk Brings a Tasty, Cosy Glow
Tom Parker Creamery is adding a golden touch to the milk aisle with Golden Milk, a gently spiced whole milk drink inspired by haldi doodh, the traditional Indian drink made with milk and turmeric.
Made with free-range British whole milk, turmeric, cinnamon, honey and black pepper, Golden Milk has a naturally golden colour and a creamy, gently spiced flavour.
It’s designed to be enjoyed cold straight from the fridge or warmed up for a soothing, caffeine-free alternative to an evening coffee.
What about trying it on your cereals for a wonderfully warming breakfast?
The new 500ml glass bottle launches in Waitrose and Ocado from 21 October 2026, with a recommended price of £1.80. There’s no need to measure out spices or wash a saucepan afterwards: just give the bottle a shake, pour, and enjoy.
Golden Milk takes inspiration from a drink with a much longer history than the modern café golden latte. Known as haldi doodh in India, turmeric milk is part of South Asian food culture, with families often making their own versions using spices such as cinnamon, black pepper or nutmeg. Tom Parker Creamery’s ready-to-drink version brings together familiar ingredients in a handy everyday format.
There are plenty of ways to enjoy it. Warm it gently and froth until silky, then finish with a little cinnamon. For a more indulgent mug, add grated dark chocolate or chocolate curls. On warmer days, pour it over ice, or spoon frothy cold milk over an iced glass for a refreshing golden latte.
It can also bring a gentle hint of spice to breakfast. Try it poured over granola or use it to make overnight oats. It’s an easy way to add variety to a balanced diet, with whole milk and traditional spices in one convenient drink.
Rob Yates, CEO of Tom Parker Creamery, described it to That's Food and Drink as “a hug in a mug” when warmed and frothed. That sounds especially appealing on a chilly evening, when a familiar mug and a comforting drink can make home feel just a little cosier.
Golden Milk joins the creamery’s range of added-value whole milks, including Vitamin-Enriched Whole Milk and Bedtime Milk. Like the wider range, it is made with British whole milk and comes in a glass bottle with a recyclable paper label.
Whether you enjoy it cold, warm or over ice, this golden newcomer offers a simple, gently spiced moment of comfort.
That's Business: Bunta Beer founder shortlisted for Entrepreneur of...
That's Business: Bunta Beer founder shortlisted for Entrepreneur of...: Gunikka Ahuja, founder of Bunta Beer, has been shortlisted for Entrepreneur of the Year at the 2026 Women in Beer Awards. The nomination rec...
Poppadoms, Pints and Plenty of Spice: SimplyCook Launches Limited-Edition Pale Ale
The two have created SimplyJuicy, a limited-edition pale ale designed to go with SimplyCook’s new Curry House Collection. The idea is simple: bring together a table full of curry-house-inspired food, a cold beer and the pleasure of sharing it with family or friends.
SimplyCook says more than eight in ten people in Britain are making “fakeaways” at home, with one in five recreating Indian food. Its new collection aims to make those home-cooked curry nights easier, without requiring a cupboard full of spices.
The Curry House Collection includes four recipe kits: Bombay Biryani, Jalfrezi, Moghul Korma and Saag Curry. Each contains pre-portioned, expertly blended flavour ingredients to help cooks create a range of dishes, from rich and creamy to hot and punchy, using their own fresh ingredients.
SimplyJuicy is a 4.6% ABV pale ale, brewed by Amity with Motueka, Mosaic and Simcoe hops. It promises bright lime and tropical fruit flavours, including papaya and pineapple, balanced by a refreshing bitterness. That crisp finish is intended to cut through richer sauces while sitting comfortably alongside warming spices.
Amity head brewer Tom Summerscales said the beer was created to complement the layered flavours of an Indian feast, rather than overpower them. He suggests it works with everything from creamy kormas to hotter curries.
SimplyCook’s Head of Marketing, Vicki Christie, said the partnership brings together the food and drink for an easy night in that feels a little more special than an ordinary midweek meal.
The Curry House Collection costs £15, currently reduced to £12. The first 100 eligible customers to order the one-off box will receive a digital link to redeem two limited-edition SimplyJuicy pale ales. Customers will also receive 15% off beers in Amity’s range.
Beer must be redeemed through Amity’s website using the link sent after purchase. Delivery costs £6.99 on orders under £50 and is free on orders over £50. Check the offer terms and delivery details before ordering.
So, whether you fancy a gentle korma or a curry with a bit more kick, this could be a tasty excuse to pass the poppadoms and pour something new.
Friday, 16 October 2026
Will Your Roast Dinner Be Ruined By a Blunt Knife?
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It not only makes carving, chopping and filleting harder and messier but potentially unsafe as well with 23% admitting they have injured themselves using a less than sharp knife.
A survey of 2,000 adults found 24% of UK households sit down to a Sunday roast every week but blunt blades are turning the traditional meal into a recipe for disaster.
Swedish knife sharpening specialists, Tormek, conducted the study as part of their Sharpen Up Your Sunday campaign. It found 29% have never sharpened their knives.
Samuel Stenhem, CEO of Tormek told That’s Food and Drink: “With Sharpen Up Your Sunday, we're encouraging home cooks to make knife sharpening part of their weekly routine.
"Blunt knives can be more dangerous than sharp ones, as they require greater force and are more likely to slip, turning simple kitchen tasks into a potential recipe for injury. Instead, a truly sharp knife makes chopping, slicing and cooking an absolute joy.”
Richard Bertinet, chef, author and baking expert, added: “At the Bertinet Kitchen Cookery School, we use knives every day, so we know just how important it is to keep them sharp.
Whether you’re learning the basics or working at a professional level, every chef will tell you that a sharp knife gives you greater control and helps you get the most out of your cooking. If you’ve invested in good knives,it makes sense to keep them sharp.”
Established over 50 years ago in 1973, Sweden’s Tormek designs, engineers and builds world-class sharpening machines for professional carpenters, wood turners, hunters, professional chefs, restaurants and industrial kitchens as well as the professional sharpening businesses.
Tracklement's GOLD award winner at International Cheese & Dairy Awards 2026
As the season of cosy evenings, festive entertaining and indulgent cheeseboards approaches, Britain's champion of condiments, Tracklements, is introducing a delicious new addition to its award-winning range.
Made with succulent pears and delicately spiced with cinnamon, nutmeg and ginger for warmth and depth, this sweet, tart and intensely fruity preserve has a firm texture that's designed to be enjoyed alongside cheese.
The gentle sweetness of pear perfectly complements rich, buttery cheeses such as Brie and Camembert, while its subtle spice and bright acidity provide a delicious contrast to punchy blue cheeses, from Stilton to Gorgonzola.
Whether served as part of an elegant cheeseboard, gifted to a food-loving friend or enjoyed with crackers and a glass of wine by the fire, Tracklements Spiced Pear Fruit Cheese brings a sophisticated twist to every cheese occasion.
As with every Tracklements product, it's crafted with exceptional ingredients and an uncompromising commitment to flavour, making it an easy way to elevate seasonal entertaining.
NEW Tracklements Spiced Pear Fruit Cheese, RRP £4.70 for 120g, is available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.
That's Christmas 365: VQ Launches Laura Ashley Digital Air Fryer in Icon...
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Thursday, 15 October 2026
Dead Flies and Disappointment: When a Smart Café Bar Gets the Basics Disgustingly Wrong
They say first impressions count. Unfortunately, a recent visit to a café bar with my wife proved that even the smartest-looking establishment can make a thoroughly disgusting first impression.
We were looking forward to enjoying something to eat and drink when we entered a café bar that, at first glance, appeared to have everything going for it.
The building itself was smart and attractive. The interior décor was tasteful, the furniture was good quality, and the whole establishment appeared to have been designed to provide customers with a pleasant, comfortable experience.
So far, so good.
We selected a table beside a window, expecting to settle down, examine the menu and enjoy our visit.
Then we looked at the windowsill.
There, immediately beside our chosen table, was a thoroughly disgusting collection of dead flies.
Not just one unfortunate insect that had somehow found its way indoors and expired. There were numerous dead flies littering the windowsill.
It was an appalling sight, particularly in premises where customers are expected to sit, eat and drink.
My wife and I looked at the flies, looked at each other, and reached the same conclusion.
We were leaving.
In fact, we had been inside the establishment for less than a minute before deciding to take our custom elsewhere.
And that is precisely what we did. We found somewhere else to eat.
All Style, But What About Substance?
What made the experience particularly disappointing was the obvious effort that had gone into the appearance of the café bar.
Someone had invested money in attractive furnishings, tasteful decoration and creating an inviting environment.
Yet something as elementary as cleaning a windowsill had apparently been overlooked.
It raises an obvious question: if such a visible area, right beside a customer table, could be left in that condition, what attention was being paid to the less visible parts of the premises?
To be absolutely fair, we didn't inspect the kitchen, food preparation areas or other facilities, so we cannot comment on their condition.
However, the sight of numerous dead flies was quite sufficient to destroy our confidence in the establishment's standards of cleanliness.
Cleanliness Should Never Be Optional
Anyone running a café, bar, pub or restaurant should understand that customers judge an establishment on considerably more than its appearance, menu or prices.
Cleanliness is fundamental.
Customers shouldn't have to examine their surroundings for evidence of poor housekeeping before deciding whether it is safe or pleasant to eat.
Of course, flies can enter even the cleanest establishments, particularly when doors and windows are open. That is understandable.
But allowing dead insects to accumulate on a windowsill beside a dining table is another matter entirely.
A simple, regular inspection of customer areas should prevent such an unpleasant spectacle.
A Customer Lost in Under 60 Seconds
There is also an important business lesson here.
The café bar didn't just lose the money we might have spent on that particular visit. It also lost the possibility of our returning and becoming regular customers.
And, of course, disappointing experiences have a habit of being remembered and discussed.
We have deliberately chosen not to identify the establishment. Our purpose isn't to embarrass a particular business but to highlight something that every hospitality operator should take seriously.
You can spend thousands of pounds creating beautiful premises, but a few minutes of neglected cleaning can undo all that investment.
Our experience is a reminder that good hospitality starts with the basics.
Attractive surroundings are lovely. Comfortable furniture is appreciated. A tempting menu is important.
But none of those things compensates for a lack of basic cleanliness.
And as my wife and I discovered, sometimes it takes less than a minute to decide that an establishment simply isn't somewhere you want to eat.
Have you ever walked out of a café, pub or restaurant because of something unpleasant you spotted?
We'd love to hear your experiences in the comments on That's Food and Drink.
Monday, 12 October 2026
CIBD appoints Matt Anderson as its new chief executive
Matt joins the CIBD from Sunrise Beverages, where he has held several senior leadership positions and most recently served as Brand Director.
He joined Curious Brewery, part of Sunrise Beverages, as Head of Production in 2018 and has helped guide the business through a period of significant growth and change.
Earlier in his career, Matt spent more than a decade with AB-InBev in quality, brewing and packaging management roles, including positions at Magor and Salmesbury.
He also brings a longstanding personal connection to the institute. Matt is a CIBD Diploma graduate and has served on the CIBD Southern Section Committee since 2019.
The appointment comes as the CIBD prepares for its next chapter as a chartered institute. Its work includes revitalising its examination qualifications to meet the needs of the drinks industry and strengthening its international presence through conferences and section events in Australia, Africa, the United States and across the UK.
CIBD President Raphaël Grisoni said: “We are delighted to welcome Matt to the CIBD. Matt is a dynamic leader who brings many years of experience, which combined with his industry knowledge, team management skills and understanding of the challenges and opportunities for the CIBD, will inject fresh thinking and momentum into the CIBD, unlocking new opportunities and building a stronger platform for sustainable growth over the long term.”
He also thanked Carling Recruitment for advising on the appointment.
Matt said he was “incredibly excited” to be joining the CIBD as it enters its next chapter. Having experienced the institute as a student, member and employer, he said he had seen the part it can play in helping people develop and progress in the industry.
“I’m really looking forward to building on those strong foundations, ensuring CIBD continues to connect with brewers and distillers throughout their careers, as well as adding value to our partners, suppliers and employers across the industry,” he said.
Established in 1886, the CIBD provides technical qualifications and support programmes for the beverage industries, recognised around the world. Its qualifications range from introductory study to its highest awards: Master Brewer and Master Distiller.
Thursday, 8 October 2026
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Signorelli brings its Italo-English baking story to Broadgate
That is the approach behind Signorelli, the family-run Italo-English bakery and bakehouse taking its next step into central London.
Founded in East Village, Stratford, in 2015 by husband-and-wife team Rebecca and Alberto Signorelli, the business draws on both Italian and English food traditions.
It is a combination that offers plenty of scope for delicious baking, while giving the bakery an identity rooted in its founders’ shared story.
At the centre of Signorelli’s philosophy are simplicity, quality ingredients and reducing waste. These might sound like straightforward principles, but they are precisely the things many of us want from the places where we buy our food.
Making food from scratch means starting with ingredients and giving care to the process. Keeping things simple allows those ingredients to do the talking. And paying attention to waste recognises that good food deserves to be valued throughout its journey, rather than treated as disposable.
For readers of That’s Food and Drink, this is an encouraging combination. A bakery can be somewhere to pick up a bite, but it can also become part of the rhythm of a neighbourhood: a familiar stop, a meeting point and a business people enjoy supporting.
Signorelli has spent more than a decade building its following across East London. Now, its opening at Broadgate, Liverpool Street, marks its first location beyond East London and a new chapter in the family business’s development.
The move brings its Italo-English approach to a central London setting, introducing Signorelli to a wider audience while forming the next stage of its expansion into central London and beyond.
For anyone passing through Liverpool Street, working nearby or spending time around Broadgate, the opening offers a reason to discover a bakery with an established East London story.
What makes this expansion interesting is the foundation beneath it. Signorelli began as a husband-and-wife venture, developed its following over years and is now bringing that experience to another part of the capital.
Here at That’s Food and Drink, we are always pleased to hear about family businesses taking the next step, particularly when their approach centres on thoughtful food preparation and quality ingredients.
Italian inspiration, English influences and a commitment to making food from scratch: Signorelli’s Broadgate chapter sounds like a welcome addition to London’s bakery scene for food lovers.
You can find branches at these locations:-
Broadgate, Liverpool Street
LG10 Broadgate, London EC2M 2AW
East Village, Stratford
7 Victory Parade, London E20 1FS
Stratford Cross, Stratford
15 Endeavour Square, London E20 1JN
Wood Wharf, Canary Wharf
5 West Lane, London E22 3AA
Bakehouse by Signorelli
1 Fortunes Walk, London E20 1JJ
Wednesday, 7 October 2026
A Business Meeting Turned Into a Beer Festival. Wetherspoon’s Autumn Real Ale Festival Is Here!
I arrived at my local Wetherspoon today for a business meeting, expecting little more than a drink and a chat about work.
Instead, I was greatly surprised, and rather pleased, to discover that Wetherspoon’s Autumn Real Ale Festival had just begun that very morning!
And it looks like a particularly interesting one.
Running from Wednesday 7 October until Sunday 18 October 2026, the 12-day festival features a range of 30 real ales, including five beers created with international brewers.
Even better, all 30 festival beers are new to Wetherspoon.
Beer from around the world... brewed here
Five international brewers are represented this autumn, from China, Denmark, Singapore, Ukraine and the USA.
Among the more intriguing beers are Urbrew Oolong ESB, a 4.6% amber ale incorporating Chinese oolong tea, and Lion Mango IPA, a 4.5% session IPA created with Singapore's Lion Brewery and featuring tropical mango.
And I can give the Lion Mango IPA a particularly enthusiastic recommendation.
It is my favourite beer of the festival so far and, more than that, I would go as far as saying it is the best IPA I have tasted in 15 years.
That's quite a statement, particularly given the extraordinary number of IPAs that have appeared during the British craft beer revolution of the past decade and a half. But for me, the Lion Mango IPA gets the balance just right. The mango character adds something distinctive without overwhelming the beer itself. If you find it on the pumps during the festival, I strongly recommend giving it a try.
Denmark's Mikkeller has produced English Dream Pilsner, while Ukraine's Varvar Brew contributes a 5% Session Golden Ale, which uses coriander to introduce subtle citrus and spicy notes.
America's UPP Liquids Pinball Wizard also sounds particularly tempting. At 5.5%, this black oatmeal stout promises roasted coffee, dark chocolate, caramel and nutty malt flavours.
There are plenty of British beers to discover too, including Cairngorm Autumn Nuts, Otter Reggae, Loch Lomond Flying South, Oakham Dressed To Impress and Exmoor Red.
Three beers instead of one?
One of the best ideas is Wetherspoon's festival tasting option.
Customers can order three third-of-a-pint tasters for the price of a pint. That's an excellent way to explore unfamiliar ales without committing to a full pint of each, and with 30 festival beers potentially to discover, it could prove useful.
I've previously written on That's Food and Drink about how Wetherspoon pubs can sometimes feel like they're running a mini beer festival every day, simply because of the rotating selection of guest ales.
For the next 12 days, however, they really are holding one.
My business meeting certainly became considerably more interesting!
Wetherspoon's Autumn Real Ale Festival runs from 7–18 October 2026. Availability will vary between pubs, so don't necessarily expect all 30 beers to be on the pumps simultaneously.
And if you spot Lion Mango IPA, give it a go. After 15 years of drinking and discovering different IPAs, it takes something rather special to make me sit up and take notice.
This one did.
Introducing Two Exciting New Dessert Pots from Bonne Maman
The results of their work? Joining the much-loved Bonne Maman Chocolate Pot, new Vanilla Pot and Coffee Pot bring the same irresistibly smooth texture to two delicious new flavours.
Presented in attractive little glass pots, these new desserts are crafted with simple, high-quality ingredients, fresh cream, whole milk, eggs and delicate coffee or vanilla flavour, for a taste of homemade.
Ready to enjoy straight from the 'fridge, they deliver a rich, satisfying dessert experience for a delicious moment of indulgence after lunch or dinner.
Bonne Maman Coffee Pot and Vanilla Pot are on shelves now in Tesco, Waitrose and Morrisons stores at £2.60rrp per pack of 2x115g. Plus available at Asda stores from 15th October.
Friday, 2 October 2026
A Refreshing New Arrival: Siren’s Sparkling Hopwater Lands in M&S
The Berkshire brewery’s Krush variety is now available in 440ml cans in 179 M&S stores nationwide.
That puts this drink within reach of more shoppers looking for something beyond the usual soft drinks.
So, what exactly is hopwater? Think sparkling water with the flavour and aroma of hops, the ingredient familiar to beer lovers.
Siren’s version contains 0% alcohol, zero calories and zero sugar, making it an appealing choice when you fancy a refreshing drink without the booze.
And while the name might suggest something bitter, Siren describes Krush as having a sweet fruit note, with a clean, effervescent finish.
That fruity character comes without sugar, offering a different sort of refreshment for anyone keen to explore new flavours.
The inspiration for Siren’s range came during a trip to Oregon’s hop harvest in September 2023. Head brewer Sean Knight and founder Darron Anley noticed growing enthusiasm for hopwaters among American brewers and hop growers, who were exploring ways to use hops beyond traditional beer.
Siren launched its own UK range in 2024, initially producing Nelson Sauvin, Citra and Idaho versions. Now, the M&S listing gives hopwater a chance to reach a much wider audience.
Commercial director Andy Nowlan says the drink has already become a staple in Siren’s bars and an important part of its range. He also praised M&S for backing a product that remains relatively unfamiliar to many British shoppers.
For those curious to compare varieties, Citra is currently available directly from Siren online and at its venues. Nelson Sauvin is expected to return online and in venues soon, according to the brewery.
Based in Finchampstead, Siren has been brewing since 2013 and has built its reputation on modern beers packed with flavour. Its move into hopwater brings that interest in hops to a drink suited to a different occasion.
Whether you are taking a break from alcohol, planning an evening or simply bored with your fizzy drink, this could be something to pop in the fridge and try.
Here at That’s Food and Drink, we welcome more choice for people who want an interesting alcohol-free option. A sparkling drink with hop character sounds like a refreshing addition to the shelves. Will hopwater find a place in your shopping basket?
We must confess to having developed a taste for Siren's beers. As for hop water? We'll check out our nearest M&S branches soon!
Thursday, 1 October 2026
Bod Café Bars. Where Coffee Shop Meets Proper Pub
Created by Stoke-on-Trent’s Titanic Brewery, the bod concept was planned in 2017, with the first venue opening at Weeping Cross in Stafford in 2018.
The idea was refreshingly straightforward: create a relaxed, comfortable place where members of the local community could meet, eat, drink and socialise.
Today there are bod café bars in Stafford, Stoke railway station, Trentham, Newport in Shropshire, Stone, Alsager, Matlock and Lichfield.
What we particularly like about the idea at That’s Food and Drink is that bod doesn't seem to worry too much about whether it is a café or a pub.
And why should it?
You can call in for a locally roasted coffee, meet somebody for brunch, enjoy a pizza or settle down with a proper pint. At Stoke railway station, for example, travellers can grab coffee, snacks and cakes to take away, while those with more time can enjoy cask and keg beers, wines, spirits and other drinks.
The local emphasis is particularly welcome. Bod says its beer comes from Titanic Brewery, its ground coffee from Staffordshire-based Chartley Coffee and its crisps from Just Crisps near Rugeley. Fresh produce is also sourced from Freshview Foods in Newcastle-under-Lyme.
There is a strong sustainability element, too. Bod uses recyclable takeaway cups, offers a discount for customers bringing reusable cups, avoids plastic bottles for cold drinks and even makes used coffee grounds available to customers for garden composting.
Some of the buildings are worth visiting in their own right. Bod Trentham occupies a former NatWest bank in a building dating from the mid-19th century which was originally designed as a police station. Meanwhile, bod Newport occupies another former bank and retains features including its old vault and cash lift.
Perhaps the biggest attraction, though, is the flexibility of the concept. Coffee shop in the morning? Certainly. Somewhere for brunch? Yes. A pint of locally brewed beer later in the day? Absolutely.
In an age when so many hospitality businesses seem determined to fit into a narrowly defined category, bod demonstrates that a neighbourhood meeting place can be several things at once.
And perhaps that's exactly what the modern British café-bar should be.
Find your nearest venue and current menus at the bod café bars website https://www.bodcafebars.co.uk
Britain’s Love Affair with Italian Food Keeps Trade Flourishing
Because from pasta suppers and pizza nights to a good espresso or a glass of Italian wine, Britain’s enthusiasm for Italian flavours shows little sign of fading.
Now, the latest trade figures underline just how valuable that relationship has become.
Analysis from the Economic Observatory of Italy’s Ministry of Foreign Affairs and International Cooperation, updated in June 2026, shows that food, beverages and tobacco were Italy’s largest export category to the UK in 2025.
Together, they were worth €4.56 billion, accounting for 16.9% of Italian exports to Britain. Although the category includes tobacco, the figures highlight the commercial importance of products associated with Italy’s internationally recognised food and drink culture.
The wider trading relationship is substantial, too. Bilateral trade reached €34.5 billion in 2025, with Italy exporting €26.99 billion to the UK and importing €7.5 billion of British goods. That left Italy with a trade surplus of almost €19.5 billion.
Trade has continued into 2026, with Italian exports to Britain reaching €8.64 billion between January and April, producing a further surplus of €5.93 billion.
For British food retailers, restaurant operators and importers, these figures help explain why relationships with Italian producers remain commercially important. The UK was Italy’s sixth-largest export market in the first quarter of 2026, accounting for 4% of its total exports. Italy also ranks as Britain’s seventh-largest supplier, with a 3.3% share of the UK import market.
Of course, bringing products across borders involves more than finding something delicious. Businesses must also manage trading requirements and establish reliable connections. One initiative helping suppliers and buyers make those connections is OpportunItaly.
Launched in May 2025, the platform reports generating nearly 170,000 qualified leads. It offers business matching, export guidance, market reports and trade opportunities across ten strategic Made in Italy sectors, including agri-food, and 20 international markets, among them the UK.
Its “Trade Fair Beyond the Trade Fair” approach aims to keep conversations going after exhibition stands have been packed away. During 2026, it supported Italian exhibitors at LAMMA Birmingham and IFE London. Meanwhile, its Buyers Club provides tailored support, manufacturer introductions and access to leading trade events.
For food lovers, the attraction is straightforward: opportunities to discover Italian products and the people behind them. For businesses, stronger connections could help turn that appetite into lasting partnerships.
Britain’s affection for Italian food is familiar. These figures show that it also remains a significant ingredient in the trading relationship between the two countries.
Bunta Beer Reports 40% Growth as It Rethinks Britain’s Beer and Curry Pairing
But as Indian dining becomes more varied, adventurous and sophisticated, should we give a little more thought to the beer in our glass?
British-Indian alcohol-free brand Bunta Beer thinks so. Ahead of National Curry Week, which runs from 5–11 October 2026, it is encouraging diners to reconsider the familiar drinks traditionally served alongside Indian food.
Founded by Gunikka Ahuja, Bunta was created to offer a contemporary alternative to established curry-house beers. Ahuja moved to London from Los Angeles, bringing her Indian heritage and international experience to a brand designed around food, flavour and changing drinking habits.
The business reports 40% year-on-year growth, with new accounts spanning restaurants, hotels, pubs, independent shops and specialist drinks businesses. Recent additions include the Royal Albert Hall, Novotel, Pahli Hill, Mandira Kitchen, Bombay Bustle and The Gladstone Arms.
That expansion reflects Bunta’s belief that the drinks menu deserves the same attention as the food menu.
Across Britain, diners are exploring regional Indian specialities, street food, contemporary restaurants and premium meals at home. For Ahuja, this growing curiosity presents an opportunity to rethink what accompanies those dishes.
Bunta describes its beer as alcohol-free, with low carbonation and flavours developed to complement Indian cuisine. That could appeal to anyone seeking an alternative drink for their next curry night, whether dining out or eating at home.
Pairing beer with Indian food involves more than finding something cold. Bitterness, malt, body and carbonation can influence how a drink works alongside chilli, creamy sauces, fragrant spices and smoky tandoori dishes.
A rich curry and a fiery dish may therefore call for different qualities in the accompanying beer.
For National Curry Week inspiration, Ahuja recommends the comforting Saag Murgh at London’s Bombay Bustle, and the Masala Haddock Bun at The Latimer, featuring battered fish, lettuce, cheese and tartare sauce.
Her choices also include Pahli Hill’s fish curry with green mango, coconut and tamarind, plus dishes at Oudh 1722 and The Gladstone Arms.
Of course, readers can experiment closer to home too. Your favourite takeaway, a homemade curry or a regional recipe could provide the opportunity to explore an alcohol-free pairing.
Bunta’s message is straightforward: as Indian food continues to evolve, the drinks served alongside it can evolve as well.
Perhaps this National Curry Week, the most interesting change will be what you pour alongside your dinner.
Find out more at buntabeer.com.
Quorn Brings Its No Artificial Ingredients Range to the Chiller
Having a few versatile ingredients ready in the fridge certainly helps.
Quorn is expanding its No Artificial Ingredients range with two chilled additions: Quorn Chilled Pieces and Quorn Chilled Mince.
Both are designed to make everyday meat-free cooking quicker and easier, whether you fancy something spicy, comforting or simply straightforward.
The Pieces contain just three ingredients, while the Mince contains four. According to Quorn, both products are high in protein and fibre, low in saturated fat and gluten free, with no artificial ingredients.
They also cook in under ten minutes, although the time needed for your finished meal will depend on the recipe. That makes them handy starting points for busy evenings when everyone seems to arrive home hungry.
To celebrate the launch, Quorn has teamed up again with top nutritionist, author and podcaster Rhiannon Lambert, who has created two family recipes using the new products.
Her One Pan Enchilada Rice uses Quorn Chilled Pieces alongside warming Tex-Mex flavours. It sounds like an appealing option for anyone who enjoys a satisfying dinner with less washing-up afterwards.
For those who prefer a comforting classic, Rhiannon’s Hidden Veggie Lasagne features Quorn Chilled Mince. It can be prepared ahead, batch-cooked and frozen, helping households get a head start on particularly hectic evenings.
Rhiannon’s message is that nutritious family cooking need not be complicated. Her recipes bring together protein, fibre and plenty of vegetables using familiar ingredients and achievable methods.
She also encourages shoppers to consider a product’s nutritional value and its place within the overall diet when assessing meat alternatives, rather than relying solely on labels or broad assumptions about processed food.
The expanded No Artificial Ingredients range now includes seven products. Alongside the chilled Pieces and Mince, shoppers can find frozen Mince, Pieces, Strips, Swedish Style Balls and Fillets.
The two chilled additions have a recommended retail price of £2.75 for a 200g pack, with prices set at retailers’ discretion. Quorn lists Tesco, Sainsbury’s and Waitrose as stockists from September.
For recipe inspiration, visit Quorn’s Instagram account, or explore its Mince and Pieces pages.
Whether your household already enjoys meat-free meals or simply wants more variety during the week, these chilled staples offer another way to build dinner around familiar favourites. Which would you try first: enchilada rice or a bubbling lasagne?
https://www.quorn.co.uk/products/chicken-style-pieces
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