Award Winning Operators Behind Exhibit and Mamma Dough, Launch The Hill in Streatham

Award-winning hospitality entrepreneurs Lisa Loebenberg and Emma Willis have unveiled their latest South London venture with the opening of The Hill, a modern British pub on Streatham High Road created from the transformation of popular independent venue SW16 Bar & Kitchen.

The Hill officially opened on Friday 29 May, retaining the same ownership and much of the team behind SW16 while embracing a renewed vision centred around accessibility, great food and traditional pub hospitality.

The venue is led by General Manager Clark James and Head Chef Oliver Brown, working under the guidance of Executive Chef Antonio Raspone (Recent winner of Pizza Chef Of The Year).

The launch marks another significant chapter for Loebenberg and Willis, who have become recognised figures within London's hospitality scene. 

After taking over legacy Balham venue Exhibit in 2019, the pair transformed the business into one of South London's most successful hospitality destinations. The venue recently won both Best Events Venue and Best Bar in London at the prestigious Muddy Stilettos Awards.

In 2023, they also rescued established South London pizza brand Mamma Dough from administration, preserving the business and its jobs while overseeing a period of growth that includes further openings planned later this year.

At a time when hospitality businesses across London continue to face significant pressures and venue closures remain commonplace, Loebenberg and Willis have earned a reputation for breathing new life into neighbourhood venues. 

Their combination of commercial instinct, guest-focused hospitality and commitment to local communities has enabled them to grow successful businesses while many operators across the capital continue to face significant challenges.

"We've always believed successful hospitality starts with understanding what local people actually want," said Lisa Loebenberg. "The Hill isn't about following trends. It's about creating a great neighbourhood pub that people can genuinely afford to use regularly and feel proud to call their local."

The Hill's food offering centres around British pub classics made with seasonal produce sourced from British farmers and suppliers. Guests can expect quality burgers, steaks, traditional bar snacks and Sunday roasts, alongside a drinks list featuring well-kept pints, classic cocktails and approachable wines.

Alongside its everyday food and drink offering, The Hill will host a number of weekly events designed to bring people together, including a free classic pub quiz every Wednesday and a Tuesday Steak Night, where guests can enjoy bavette steak and fries for just £15.

"Hospitality should be accessible," said Emma Willis. "We never want local people to feel excluded because of price. Whether it's a pint after work, a steak night with friends or a Sunday roast with family, we want The Hill to be somewhere people can enjoy regularly, not just for special occasions."

While the venue has a new identity, the owners emphasise that the values that made SW16 successful remain firmly in place.

"SW16 was an incredibly important part of our journey and of the local area," said Willis. "The Hill keeps the same heart, the same team and the same commitment to looking after people. We've simply returned to the timeless idea of what a great British pub can be."

Having operated in Streatham for more than five years, the team remains committed to supporting local initiatives, work experience opportunities and charitable causes throughout the area.

"The best pubs become part of the fabric of their neighbourhood," added Clark James. "We're here for after work pints, midweek dinners, Sunday roasts, first dates, celebrations and everything in between. We want The Hill to become one of those places that people simply couldn't imagine Streatham without."

The Hill is now open on Streatham High Road.

The Hill is a modern British pub in the heart of Streatham, serving seasonal British food, quality drinks and warm, welcoming hospitality. Built around the values of accessibility, comfort and genuine local service, The Hill aims to be a true neighbourhood pub for South London.

https://thehillsw16.com

Battersea’s New Afternoon Tea Lets You Decorate Cupcakes and Support Rescue Pets

Afternoon tea has had a serious glow-up in Battersea.

Award-winning bakery Jack & Beyond is launching a brand-new Power Station Afternoon Tea at its impressive new flagship bakery, bringing together handcrafted cakes, unlimited tea, local history and even a chance to get creative with cupcake decorating.

Opening to the public on 18 June at Arch 64, Queens Circus, the experience has been inspired by Battersea’s iconic power station heritage and the vibrant local community. The result is a playful twist on the traditional afternoon tea that feels every bit as fun as it is delicious.

Nicknamed "Batter-Tea" by the team, the experience is served on specially designed power station-themed stands featuring handmade and 3D-printed elements. It's certainly not your average three-tier cake stand.

Guests can tuck into a tempting selection of savoury bites, including tomato, mozzarella and basil canapés, avocado and feta canapés, and mini quiches packed with Gruyère and sun-dried tomatoes.

The sweet treats are equally impressive. Expect freshly baked plain, Red Velvet and cheese scones alongside colourful patisserie creations such as Electric Lemon Tart, flower fruit custard tart, chocolate chip brick brownie fingers and white chocolate pistachio blondies.

One of the standout features is the interactive Cats & Dogs cupcake decorating activity, allowing guests to create their own edible masterpieces while enjoying their tea.

Speaking of tea, there's plenty of it. The afternoon tea includes bottomless brews from Novus Tea, with blends ranging from classic English Breakfast and Earl Grey to Persian Pomegranate, Egyptian Mint and Dragonwell Green Tea.

Even better, every booking helps support a good cause. Jack & Beyond will donate £1 from every Power Station Afternoon Tea sold to the famous Battersea Dogs & Cats Home, a charity the bakery has supported since relocating to Battersea.

The launch marks an exciting new chapter for founder Fulop Gabor, whose business has grown from a small Fulham bakery in 2019 into a spacious 3,000-square-foot flagship destination. The new site features a large open kitchen, allowing visitors to watch the team baking and decorating cakes while they enjoy their afternoon tea.

At £45 per person, the experience includes the full menu, unlimited tea and a bonus 20% discount on shop purchases made after the visit.

For food lovers looking for something a little different, this could be one of London's most imaginative new afternoon tea experiences, combining cake, creativity, community spirit and plenty of tea under one roof.

Now that's a recipe for a memorable afternoon!

For public bookings and further information, visit:

https://jackandbeyond.com/pages/power-station-afternoon-tea-experience

Easy Smashed Beef Burgers: A Simple Homemade Burger Recipe Anyone Can Make

Learn how to make delicious homemade smashed beef burgers using simple minced beef and a handful of ingredients. Crispy, juicy and ready in minutes.

Few meals are as satisfying as a freshly made smashed beef burger. Crispy around the edges, juicy in the middle and packed with flavour, smashed burgers have become a favourite in kitchens across the UK. 

The good news is that you don't need fancy equipment, expensive ingredients or chef-level skills to make them at home.

This easy smashed beef burger recipe uses simple minced beef and just a handful of everyday ingredients to create restaurant-style burgers in minutes.

Why Smashed Burgers Taste So Good

Unlike traditional thick burgers, smashed burgers are pressed firmly onto a hot cooking surface. This creates maximum contact with the pan, producing a delicious caramelised crust while keeping the inside juicy and tender.

The result is a burger that is packed with flavour and cooks incredibly quickly.

Ingredients (Makes 4 Burgers)

500g beef mince (15-20% fat works best)

1 teaspoon salt

½ teaspoon black pepper

4 burger buns

4 slices of cheese (optional)

A little vegetable oil

Optional Toppings

Lettuce

Sliced tomato

Red onion

Pickles

Burger sauce

Ketchup

Mustard

Method

Step 1: Prepare the Beef

Divide the minced beef into four equal portions. Gently roll each portion into a loose ball. Avoid compacting the meat too much as this helps keep the burgers tender.

Step 2: Heat the Pan

Place a heavy frying pan, skillet or griddle over high heat. Add a small amount of oil and allow the pan to become very hot.

If you wish you can cook them in a convection oven using a greased baking tray, flipping them over every several minutes, cooking time 10 to 20 minutes.

Step 3: Smash the Burgers

Place a beef ball into the pan and immediately press it down firmly using a spatula or burger press until it is around 1cm thick.

Season with a little salt and pepper.

Step 4: Cook

Cook for approximately two minutes without moving the burger. This allows the crust to develop.

Flip the burger and cook for a further minute. If using cheese, place a slice on top immediately after flipping.

Step 5: Toast the Buns

Lightly toast the burger buns in the pan for around 30 seconds until golden.

Step 6: Assemble

Place the burger onto the bun and add your chosen toppings and sauces.

Serve immediately.

Top Tips for Perfect Smashed Burgers

Use beef with a reasonable fat content for maximum flavour.

Make sure the pan is extremely hot before cooking.

Only smash the burger once.

Don't overcrowd the pan.

Serve straight away for the best texture.

A Family Favourite

This easy smashed beef burger recipe proves that great burgers don't have to be complicated. With just minced beef, seasoning and a few simple toppings, you can create a delicious homemade meal that rivals many takeaway burgers.

Whether you're cooking for a quick midweek dinner, a weekend treat or a summer garden gathering, these crispy, juicy smashed beef burgers are guaranteed to be a crowd-pleaser.

Aperiniets by NietsCo. Brings Sophisticated 0.0% Aperitivo Drinking to Summer

This summer aperitivo hour gets a mindful new twist with Aperiniets, the sophisticated alcohol-free aperitivo from pioneering 0.0% Belgian spirits house, NietsCo.

Lovingly crafted in Bergamo, Italy, Aperiniets captures the bold bitterness, vivid colour and sun-soaked ritual of Italian drinking culture. 

Made with three varieties of Sicilian blood orange, Tarocco, Moro and Sanguinello, among the most flavour-intense oranges grown in Europe and balanced with gentian root, the botanical backbone of every serious aperitivo, it delivers all the complexity and elegance of a classic Italian serve.

Citrus-forward and perfect for sunshine sipping, Aperiniets is made for those seeking a more considered approach to summer drinking. Whether enjoyed in a spritz on a terrace, poured over ice as a pre-dinner aperitivo, or mixed into a sophisticated alcohol-free cocktail, it offers the full ritual of la dolce vita, with true 0.0% ABV.

With the rise of no and low drinking continuing to reshape the UK drinks scene, Aperiniets provides a grown-up alternative for long lunches, golden-hour gatherings and summer celebrations where flavour, style and occasion still matter.

Low in sugar, 100% natural and free from additives, it is a perfect choice not only for those choosing 0.0%, but also for anyone looking to drink more mindfully, moderate their alcohol intake, or alternate between alcoholic and alcohol-free serves, all while still enjoying the ceremony of aperitivo hour without compromise.

Developed after years of testing, Aperiniets is a modern creation rooted in Italian tradition. Its bold bitterness and bright intensity make it particularly suited to summer drinking alternatives, offering a sophisticated option for those choosing not to drink alcohol, or simply looking to moderate without losing the pleasure of a beautifully made serve.

Perfect Aperiniets serves include:

Aperiniets Spritz

Ingredients:

50ml Aperiniets

100ml tonic water

Ice cubes

Orange zest

Method:

Fill a wine glass with ice.

Pour in the Aperiniets.

Top up with tonic water

Stir gently

Garnish with a twist of orange zest

Aperiniets Royal Spritz

Ingredients:

50ml Aperiniets

100ml Prosecco (alcohol-free or classic)

Ice cubes

Slice of fresh orange

Method:

Fill a wine glass with ice

Pour in the Aperiniets

Top up with Prosecco

Stir gently

Garnish with a slice of fresh orange

Aperiniets Aperitivo Originale 0.0% is available now at Fortnum & Mason (£29.50) and online at uk.niets.co, priced at £20.00.

 Founded in 1898 by visionary botanist George Niets and relaunched in 2018 by his great-great-grandson Alexandre Hauben, NietsCo. combines more than a century of tradition with modern innovation. Distilled rather than blended, and crafted with premium botanicals and refined techniques, the collection offers all the depth, complexity and ritual of classic spirits, without the alcohol.

Introducing the new Bonne Maman Natural Fruit Jelly

A brand new range for Bonne Maman, vibrant and refreshing natural Fruit Jelly joins the chilled dessert collection. 

Available in two delicious flavours Strawberry or Mango, the wonderfully light and sophisticated new Jelly break the mould (sorry!) with their abundantly fruity contents, each recipe combines real fruit pieces of mouth-watering strawberries and mango with a gently set, 100% natural fruit jelly.

Light and refreshing, each delightful little pot contains 60% natural fruit content, delivering a fuller, more authentic fruit flavour. 

Bonne Maman Strawberry Jelly is brimming with whole juicy strawberries and a touch of cranberry purée, whilst Mango Jelly combines ripe mango pieces and a zing of passionfruit purée - the perfect petite desserts to finish a meal or a delicious snack to enjoy at any time of the day,

Presented in packs of 2 x 90g pots, the new Bonne Maman Fruit Jelly are now available from Waitrose, Sainsbury's and on Ocado, plus Tesco and Morrisons stores during May at RRP £2.20

Sip, Swirl and Sample Your Way Through Southern England This Summer

If your perfect summer day involves sparkling English wine, craft beer, artisan gin and somebody else doing the driving, then the latest announcement from Grape & Grain Tours could be right up your street.

The award-winning drinks tour company has unveiled its 2026 summer schedule across Surrey, Hampshire and the New Forest, and it is packed with exciting new vineyard, brewery and distillery experiences guaranteed to tempt food and drink lovers looking for a relaxed day out with a difference.

Founded in 2018, Grape & Grain Tours has built a reputation for turning England’s flourishing wine and craft drinks scene into memorable, stress-free tasting adventures. Guests meet at convenient rail stations before hopping aboard a chauffeur-driven executive mini coach for a full day of guided tours, tastings and a two-course gastropub lunch.

In short? All the fun of a vineyard-hopping road trip without anyone having to stay sober behind the wheel.

This summer’s line-up includes some particularly exciting newcomers. Hampshire’s beautiful Candover Valley welcomes guests to the normally private Candover Brook Vineyard, where award-winning sparkling wines are produced on chalk-rich soils using regenerative farming techniques. Sheep roam among the vines, biodiversity is encouraged, and the vineyard even celebrates the rare white-clawed crayfish found in the nearby chalk stream on its labels.

Beer lovers, meanwhile, can look forward to visits to Vibrant Forest Brewery, the independent New Forest brewery known for its bold vegan craft beers and inventive brewing styles. Guests will get the chance to sample a rotating line-up of modern beers while hearing directly from co-founder Ryan Dack about the brewing process.

Returning favourites across Hampshire and the New Forest include producers such as Black Chalk, Raimes, River Test Distillery and Triple fff Brewery.

Surrey is also getting fresh new experiences for 2026, including the brand-new Surrey Wine & Gin Tour from Guildford. The tour visits the acclaimed Greyfriars Vineyard, Albury Organic Vineyard and artisan spirits producer Distillers of Surrey, combining stunning countryside with plenty of tastings along the way.

With English wine continuing to boom and craft producers attracting growing attention worldwide, these tours feel perfectly timed for anyone wanting to explore the South’s thriving drinks scene in a relaxed, sociable and deliciously indulgent way.

Frankly, it sounds like the ultimate grown-up summer day out.

To learn more or to book visit https://www.grapeandgraintours.co.uk

UK Chefs Says New Research Reveals a ‘Change In Appetite’ Among UK Diners

British Kitchens Are Changing Fast… But Are Diners Ready for the Revolution?

British dining is in the middle of a major shake-up. According to new research from Hot Pickle Innovation Lab and The Staff Canteen, a huge 85% of UK chefs and restaurant operators believe customer expectations are evolving faster than ever before.

There's just one problem.

Nearly a third admit they are still serving dishes that haven’t changed in five years.

That creates a fascinating tension in today’s hospitality industry. Diners say they want exciting flavours, healthier choices, authentic ingredients and fresh ideas, but restaurants still rely heavily on proven crowd-pleasers that keep the tills ringing.

And honestly? It is easy to see why.

With rising costs and constant pressure on the hospitality trade, many venues simply cannot afford to gamble on dishes that may not sell.

But the research suggests change is definitely happening.

Local Is No Longer a Luxury

Once upon a time, shouting about “local produce” felt like a premium extra. Now it is practically expected. The survey found 65% of diners actively look for local sourcing claims, while over half of operators already buy from nearby suppliers.

Even more interestingly, 71% said they would either pay more, or charge more, for verified provenance.

British diners increasingly want to know where their food comes from, how it was produced and who made it.

Pickles, Ferments and Big Umami Flavours

If you have spotted more kimchi, miso, seaweed and fermented ingredients popping up on menus lately, you are not imagining it.

More than half of chefs surveyed said they are using more ferments and pickles, while Korean and Japanese cuisines are now major sources of inspiration in British kitchens.

Meanwhile chilli, smoke and punchier flavours are continuing to rise in popularity as diners become more adventurous.

Fish and seafood are also booming, with 48% naming them as the fastest-growing proteins on menus right now.

Healthy Means “Real” Food Again

Perhaps the biggest shift is how people define healthy eating.

Forget joyless substitutes and ultra-processed gimmicks. Today’s diners increasingly want natural, minimally processed food made with recognisable ingredients.

That was the top definition of “healthy” for 70% of chefs surveyed.

Vegetable-led dishes remain important too, but the emphasis now feels more about balance, freshness and flavour than ticking trendy buzzword boxes.

Hospitality Still Needs Help

Despite the creativity bubbling away in UK kitchens, the industry remains under serious pressure.

An overwhelming 94% of chefs and operators said the Government is not doing enough to support hospitality, with VAT cuts and business rates relief topping the wish list.

Even Michelin-starred chef Tom Kerridge joined calls for lower VAT, warning that restaurants, pubs and hotels across the country are all battling the same economic headwinds.

One thing is certain, Britain’s food scene is evolving rapidly.

The only question now is which restaurants will be brave enough to lead the way?

https://www.thestaffcanteen.com

https://hotpickle.agency

Roberts of Port Dinorwic Returns to Growth With Significant Investment Planned for 2026

Roberts of Port Dinorwic, a long-established and trusted supplier of ready-to-cook meal components to leading QSR brands, pub and restaurant groups, and foodservice wholesalers, has announced a significant business turnaround.  

The transformation comes just eight months after investment from GIL Investments protecting the jobs of the 65 strong team and the key appointment of CEO Mark Rodgers.

An accomplished food industry leader with more than 30 years' experience driving operational excellence and sustainable growth, Rodgers has led a decisive programme of operational change, investment and cultural focus across the business, moving from a trading loss in 2025 back to profitability in 2026.

Over the past six months alone, Rodgers has identified and is in the process of finalising investment well in excess of £650,000 into key areas of the operation, reshaping its infrastructure, improving efficiencies and setting the business on a clear path back to profitability within the current financial year.

The company recently featured in the Alantra Fast 50 ranking putting it in the top 25 fastest growing private companies, despite challenging trading conditions and a cost-of-living crisis.

Customer satisfaction has risen sharply during this period, with complaints now at an all-time low, reflecting a renewed focus on quality, consistency and service delivery.

At the heart of the turnaround is a business with deep roots in North Wales and a strong sense of identity. Roberts of Port Dinorwic stands apart in its commitment to its people, operating without agency staff and instead employing a fully dedicated, loyal workforce.

Mark Rodgers, CEO, Roberts of Port Dinorwic, said: “We've worked hard to reset the business, and we've set things up to give ourselves a strong chance of hitting those growth targets. What's most encouraging is that complaints are trending at an all-time low and customer satisfaction is rising, which tells us we're moving in the right direction.

“Most importantly, we've got a fantastic team. There's a real family feel across the business, and that gives us a solid foundation to keep building from. We're in a great place to do more and to grow with confidence."

With a large-scale site and significant production capacity, Roberts of Port Dinorwic is now actively positioning itself as a strategic processing partner for the wider food industry. The business has the capability, space and infrastructure to support high-volume production, offering an attractive solution for brands looking to scale efficiently.

Backed by investment from GIL Investments, the company is entering a new phase of growth, with ambitions to expand its partnerships across QSR, hospitality and food manufacturing sectors.

This marks a vital, pivotal moment for Roberts of Port Dinorwic, as it builds on its heritage while embracing a more ambitious, growth-focused future.

https://www.roberts-wales.co.uk

Sale Makers Market Returns This Sunday with Street Food, Live Music and Family Entertainment

Sale Makers Market is set to return this Sunday to Stanley Square and School Road, bringing together independent traders, artisan food vendors, live entertainment and family-friendly activities for a vibrant community day out in the heart of Sale.

Running from 11am to 4pm, the popular monthly market will showcase a wide variety of local makers, small businesses and street food vendors, offering visitors the opportunity to shop unique handmade products while enjoying live performances and activities for all ages.

Entertainment throughout the day will be provided by the Cancer Research Buskers, who will perform live music in support of a charitable cause. 

Families can also enjoy face painting and free children's crafting sessions hosted by Ceci, creating a fun and welcoming atmosphere for younger visitors.

This month's street food lineup includes authentic Greek cuisine from Cyprus Kouzina, Nepalese street food from Jyotismomo, and BBQ sandwiches from Gorilla Eats.

Alongside the food and entertainment, visitors can browse a diverse selection of independent traders offering handmade goods, artisan products, sweet treats, unique gifts and one-of-a-kind finds.

The event aims to celebrate and support local businesses while bringing the community together for a relaxed and enjoyable Sunday experience.

Event Details

When: Sunday 17th May, 11am - 4pm

Where: Stanley Square & School Road, Sale

Visitors are encouraged to bring friends and family and enjoy a full day of shopping, food, music and community spirit.

Turmeric, Curcumin and the Great Supplement Shelf Maze

Walk into any health food shop or scroll through an online supplement store and you’ll quickly discover one thing, not all turmeric supplements are created equal.

From capsules and powders to “enhanced absorption” blends and high-strength extracts, the world of curcumin can feel surprisingly complicated. 

And while the bright yellow spice has become a familiar kitchen staple, the supplements market has added a whole new layer of jargon for shoppers to decode.

One name that often pops up is Biocurcumax (BCM-95®), a formulation that combines concentrated curcuminoids with turmeric essential oils, including ar-turmerone. Unlike ordinary turmeric powder, products like this are designed around formulation and absorption, two words that appear again and again on supplement labels.

But what does that actually mean for consumers?

In simple terms, turmeric naturally contains relatively low levels of curcuminoids, the compounds most commonly highlighted in supplement products. Some brands therefore use concentrated extracts or combine curcuminoids with other turmeric-derived ingredients to create more specialised formulations.

That’s where terms like “bioavailability” come in. It’s essentially a way of describing how a formulation is designed for absorption and use within the body. 

Some products are marketed specifically around enhanced absorption compared with plain curcumin extracts, although shoppers should always look carefully at how those claims are presented.

And that brings us to one of the biggest issues in the supplements world, label transparency.

A good supplement label should clearly explain:

Whether the product contains turmeric powder, a standardised extract, or a blended formulation

The amount of curcuminoids per serving

Recommended daily intake

Storage instructions and cautions

Any testing, certification, or quality assurances

Free-from claims such as gluten-free or non-GMO are also increasingly common, but they should always be backed up with clear product information.

For shoppers, the smartest approach is not to get dazzled by marketing buzzwords alone. Instead, compare products based on formulation, serving information, ingredient clarity, and whether the brand provides transparent, verifiable details.

It’s also important to remember that supplements are not one-size-fits-all products. Anyone taking medication, managing a health condition, or combining multiple supplements should always check the label carefully and seek professional advice where appropriate.

In a crowded wellness market full of flashy claims and shiny packaging, a little label-reading can go a long way.

And when it comes to curcumin supplements, informed choices are probably the healthiest ingredient of all.

For more information, visit IIY Phytoventra Ltd here https://www.iiypv.com

World Bee Day: The Tiny Food Producers We Couldn’t Live Without

When people think about food heroes, they might picture celebrity chefs, artisan bakers or talented farmers. 

But one of the most important contributors to our food chain is something much smaller. the humble bee.

Every year on 20th May, World Bee Day celebrates the incredible importance of bees and other pollinators to our food supply, farming and countryside.

And frankly, without bees, breakfast would look very depressing indeed.

No Bees? No Full English

Bees play a major role in pollinating crops around the world. Many fruits, vegetables, nuts and herbs rely heavily on pollinators to grow properly.

Without bees, we would see serious shortages, and soaring prices, for foods such as:

Strawberries

Apples

Blueberries

Cucumbers

Tomatoes

Almonds

Coffee

Chocolate ingredients

Herbs and spices

Even livestock farming can be affected because bees help pollinate plants used for animal feed.

In other words, bees quietly help power everything from summer salads to Sunday puddings.

The Buzz Behind British Food

Across the UK, bees are vital to orchards, allotments, gardens and farms. Whether it is apples for cider, berries for desserts or rapeseed crops used in cooking oils, pollinators are constantly hard at work behind the scenes.

And then there is honey itself, one of nature’s greatest culinary gifts.

From local blossom honey to darker, richer woodland varieties, British honey producers create flavours every bit as interesting and regional as wine or cheese.

Many food lovers are now actively seeking out local honey from farm shops, food markets and independent producers, helping support sustainable beekeeping at the same time.

Why Bees Are Struggling

Sadly, bee populations have faced major challenges in recent years. Habitat loss, pesticides, climate change and changing farming practices have all played a part.

Modern outdoor spaces can often look attractive to humans while offering very little for pollinators. Large paved gardens, artificial grass and overly tidy landscaping leave bees with few places to feed.

And fewer bees ultimately means less reliable food production.

How Food Lovers Can Help

The good news is that helping bees is surprisingly easy, and often delicious.

Grow Bee-Friendly Herbs

Lavender, thyme, mint, rosemary and chives all attract pollinators while giving you fresh ingredients for the kitchen.

Buy Local Honey

Supporting local beekeepers helps maintain healthy bee populations while introducing you to unique local flavours.

Choose Seasonal Produce

Seasonal British fruit and vegetables often depend heavily on local pollinators. Buying seasonal supports sustainable agriculture.

Let Flowers Bloom

Even a few pots of flowers on a patio or balcony can provide important feeding spots for bees. Why not install a bee hotel in your garden?

The Taste of a Healthy Planet

World Bee Day is a reminder that good food starts long before ingredients reach the kitchen. It starts in orchards, hedgerows, fields and gardens filled with buzzing pollinators quietly doing their job.

So the next time you enjoy strawberries and cream, a crisp apple pie, or even your morning coffee, spare a thought for the tiny workers helping to make it possible.

Because when it comes to food and drink, bees really are the business.

That’s Food and Drink Declares This Week World Baking Week

At That’s Food and Drink, we have decided that this week deserves a little more flour, a little more butter, a pinch or two of salt and a lot more bread and cake.

So, with no official paperwork, no committee meetings, and absolutely no authority beyond our deep love of baked goods, we are proudly declaring this week to be World Baking Week on the blog.

Why? Because baking is one of life’s great pleasures. It fills the kitchen with warmth, makes the house smell wonderful, and has the remarkable ability to turn a gloomy afternoon into something much more cheerful. 

And we decided that World Baking Day might not be enough time to celebrate the magic of baking. After all, there are only 1,440 minutes in a day but there are 10,080 in a week!

Whether you are a confident baker who can produce a perfect Victoria sponge without checking a recipe, or someone who considers opening a packet of ready-rolled pastry a bold culinary achievement, World Baking Week is for you.

This is a week to celebrate bread, buns, cakes, biscuits, pies, pastries, crumbles, traybakes and anything else that comes out of the oven looking, smelling and tasting delicious!

It is also a chance to remember that baking does not have to be perfect. A slightly wonky cake still tastes like cake. A biscuit that spreads too far is still a biscuit. And a loaf that looks a little “rustic” can always be described as artisan.

Over the course of our World Baking Week, That’s Food and Drink will be celebrating the joy of homemade treats, family favourites, clever shortcuts, nostalgic bakes and those recipes that make people say: “You made this?”

So dust off the mixing bowl, find the wooden spoon, check whether the baking powder is still in date, and join us in celebrating a week devoted to the magic of baking.

Incidentally, did you know that a pizza is, actually, a pie? After all Dean Martin (aka Dino Crocetti) clearly knew what he was talking about when her sung:

"When the moon hits your eye

Like a big-a pizza pie

That's amore"

Because frankly, the world could always do with more bread, more cake and more pie. Because as the Italians might put it: "Fare il pane è il linguaggio dell'amore" or "baking bread is the language of love."

So please, get baking and let us know how you get on using the comment section.

Incidentally, we think you might be interested in the book "Baking Yesteryear" by baker a jazz musician B. Dylan Hollis. You can read about his book here https://thatsfoodanddrink.blogspot.com/2024/06/baking-adventures-with-b-dylan-hollis.html

You can save money by buying his books at discounted prices at the That's Food and Drink Amazon-powered shop at the following link https://amzn.to/4tIwKP0.

New Petits Biscuits from Bonne Maman

Introducing the delicious new Petits Biscuits range from Bonne Maman, available in Framboise Sésame and Chocolat Caramel flavours.

These utterly irresistible little treats will be available in Waitrose stores nationwide from mid-May at £2.25 per 150g bag. (My wife and I will be checking these out on our next Waitrose visit!)

Petits Biscuits Framboise Sésame are a wonderfully moreish biscuit, combining the subtle texture and flavour of lightly toasted sesame seeds (for a satisfying crunch) with a soft and fruity raspberry filling that melts in the mouth. 

Perfect with a cup of tea or as a little afternoon treat, each bag contains approximately 13 biscuits.

Petits Biscuits Chocolat Caramel offer a delicious little moment of indulgence; indulgent melting caramel topped with a layer of crunchy milk chocolate and sprinkled with little nougatine pieces, all within a crisp and buttery pastry case. Each bag contains approximately 11 biscuits.

Both Petits Biscuits are made in France using the finest quality ingredients to traditional French recipes.

Range availability in store may vary by location.

Bonne Maman Cakes & Biscuits, of course, contain no artificial colourings or flavourings.

The UK range includes:

Madeleines: La Madeleine All Butter, Chocolate, Lemon, Chocolate Filled and Les Petites Madeleines

Cakes: Chocolate Sweet Hearts, Fruit Cake, Loaf Cake, Mini Chocolate Muffins, Mini Vanilla Muffins, Marble Cake, Chocolate Cake, Blueberry Muffins, Le Brownie and new Le Petit Cake Framboise.

Tartelettes: Tartelettes Citron, Tartelettes Framboise and new Tartelettes Myrtille.

Biscuits: new Petits Biscuits Framboise Sésame and new Petits Biscuits Chocolat Caramel.

Forget Birthday Cake… Bring on the Chocolate Pizza!

There are birthday cakes… and then there are birthday creations so gloriously inventive that they deserve their own standing ovation.

This year, my wife decided to throw tradition out of the window and create something entirely different for my birthday, a caramelised biscuit and chocolate pizza. 

And honestly? It may well have ruined ordinary birthday cake for me forever.

Imagine the scene. Instead of sponge, icing and candles precariously balanced on buttercream, out came what looked like a dessert designed by somebody who had stared lovingly at both a biscuit tin and a chocolate aisle and thought: “Why choose?”

The base was rich, sweet and indulgent, packed with caramelised biscuit flavour that instantly brought those unmistakable Biscoff-style notes to the party, buttery, spiced, slightly caramel-like and deeply comforting. On top came a glorious layer of melted chocolate, spread generously enough to make it feel satisfyingly decadent without tipping into total sugar chaos.

And then came the toppings.

Crushed caramelised biscuits added crunch, shards of chocolate gave texture, and every slice felt like the kind of dessert that should probably come with dramatic music when served. It looked somewhere between a pizza, a giant cookie and the sort of thing you might expect to see in the window of an outrageously trendy dessert parlour charging £14 a slice.

The beauty of it, though, was not just how good it tasted, it was the fact it felt personal.

That is what makes homemade birthday creations so memorable. Anybody can pick up a supermarket cake. There are entire aisles dedicated to them. But when somebody designs something specifically around the things you love eating, it becomes more than dessert. It becomes part of the celebration itself.

And let us be honest: there is also something wonderfully rebellious about abandoning the idea that birthdays must involve traditional cake.

Not everybody likes sponge.

Not everybody wants icing flowers.

And not everybody wants a dessert that leaves enough leftovers to feed a small village for three days.

A dessert pizza, meanwhile, feels fun. Relaxed. Sharable. Slightly chaotic in the best possible way. You can slice it casually, pile on toppings creatively and customise it endlessly. White chocolate drizzle? Go for it. Marshmallows? Absolutely. Chopped nuts? Why not? The entire thing invites experimentation.

The caramelised biscuit and chocolate combination worked brilliantly because it balanced crunch, sweetness and richness without becoming overpowering. Paired with a good coffee, it was dangerously moreish.

There is also a strong argument that dessert pizzas deserve far more attention in Britain. We have fully embraced sweet waffles, loaded doughnuts, freakshakes and cookie pies over the years, so perhaps the dessert pizza’s moment has finally arrived.

If this birthday experience proved anything, it is that the best food ideas often come from simply having fun in the kitchen.

So next time a birthday rolls around, perhaps skip the standard caterpillar cake and try inventing something entirely your own.

You may accidentally create a new family tradition.

And stunningly? It was even better after being chilled in the fridge.

And next time? We are looking at using white chocolate, instead.

And for those interested in such things the base my wide used was a yeastless dough in the scone style.

BBC Good Food Show and Gardeners’ World Live. The Perfect Recipe for a Great Day Out

For many people across the UK, summer does not properly begin until the arrival of the Good Food Show Summer and BBC Gardeners' World Live at the NEC in Birmingham.

The two hugely popular events return from 18th to 21st June 2026 and, frankly, if you enjoy good food, gardening, cookery demonstrations, outdoor living, plants, shopping, celebrity experts and the occasional temptation to buy “just one more” artisan chutney or unusual plant, this is your idea of heaven.

One of the great things about the shows is that your ticket gives you access to both events, making it one of the best-value summer days out around. You can wander from floral displays and show gardens straight into halls packed with sizzling cookery demos, tasting stands and some of the UK's best-known chefs.

A Paradise for Garden Lovers

BBC Gardeners' World Live has become one of the biggest highlights in the British gardening calendar.

Visitors can expect stunning Show Gardens, Beautiful Borders, the famous Floral Marquee, plant villages, gardening workshops and appearances from some of television’s best-loved gardening personalities including Monty Don, Adam Frost, Frances Tophill and Sue Kent.

Whether you have a sprawling country garden, a tiny city courtyard or simply a few pots outside the back door, the show is packed with ideas that make you immediately want to go home and start digging things up.

The Floral Marquee alone is enough to tempt visitors into carrying home far more plants than they originally intended. There is always something wonderfully British about watching people trying to fit six oversized perennials into the boot of a small hatchback.

Food, Glorious Food

Meanwhile, Good Food Show Summer is a dream destination for food lovers.

The event features live demonstrations from celebrity chefs, tasting sessions, cookbook signings, artisan producers, street food, kitchen gadgets and enough samples to ensure nobody leaves hungry.

Big-name chefs and food personalities regularly appear on stage, sharing recipes, cooking tips and stories from kitchens around the world. The atmosphere is lively, energetic and wonderfully indulgent.

One minute you are watching a professional chef create restaurant-quality dishes. The next, you are buying handmade fudge, artisan cheeses, chilli sauces, speciality oils and kitchen tools you suddenly become convinced you absolutely need.

Two Shows, One Brilliant Experience

What makes the combination so enjoyable is the way food and gardening naturally complement each other.

After all, gardening enthusiasts often love growing their own ingredients, while food lovers appreciate the value of fresh herbs, vegetables and beautiful outdoor entertaining spaces.

The NEC transforms into a giant celebration of summer living, creativity and inspiration. It is the sort of event where you can spend an entire day browsing, tasting, learning and shopping — and still feel like there is more to see.

For anyone looking for a fun summer outing packed with inspiration, flavour and colour, BBC Gardeners' World Live and Good Food Show Summer

"Good Food Show Summer","NEC Birmingham 2026" remains one of the great British event combinations. 

Just remember to leave extra room in the car for plants, cookbooks and enough artisan food to stock a small delicatessen.

https://www.bbcgardenersworldlive.com

Afternoon Tea Week: A Properly British Celebration of Tea, Treats and Togetherness

There are few things more delightfully British than sitting down for a proper afternoon tea. 

Freshly brewed tea, delicate finger sandwiches, warm scones piled with jam and cream, and cakes that almost look too good to eat all combine to create one of the nation’s favourite traditions. 

That is exactly why Afternoon Tea Week has become such a popular date in the culinary calendar.

Held each August,  (10th to the 16th this year) Afternoon Tea Week celebrates the timeless charm of this wonderfully indulgent ritual while encouraging people to support hotels, cafés, tearooms and restaurants serving their own delicious takes on the experience.

A Tradition Steeped in History

Afternoon tea dates back to the 1840s and is widely credited to Anna Russell, who reportedly became peckish during the long gap between lunch and dinner. Her solution was simple but inspired: tea, bread, cakes and light refreshments served in the afternoon.

What started as a private snack soon became a fashionable social occasion among the upper classes, eventually evolving into the elegant tradition we know today.

Fast forward to modern Britain and afternoon tea has become accessible to everyone, whether enjoyed in a luxury hotel, a cosy village tearoom or at home around the kitchen table.

What Makes the Perfect Afternoon Tea?

Opinions vary, naturally. Ask ten people and you will likely get ten different answers — particularly when the great cream-first-or-jam-first debate begins.

However, most traditional afternoon teas include:

Freshly brewed tea

Finger sandwiches

Warm scones with clotted cream and jam

Small cakes and pastries

A relaxed atmosphere and good company

Many venues now put their own spin on the concept with themed teas, seasonal menus, vegan options, cocktail teas and even afternoon teas inspired by films, books and television shows.

The Rise of Themed Afternoon Teas

One of the reasons Afternoon Tea Week continues to grow in popularity is the creativity now involved.

Hotels and restaurants across the UK increasingly offer imaginative experiences such as:

Gin afternoon teas

Chocolate-themed teas

Festive Christmas afternoon teas

Garden-inspired teas

Afternoon teas featuring local produce

Vintage and retro-inspired menus

Some venues even serve miniature burgers, sliders or savoury pastries alongside traditional sweet treats for a modern twist.

Why Afternoon Tea Still Matters

In a fast-moving world dominated by takeaway coffees and meals eaten on the go, afternoon tea encourages people to slow down and enjoy a moment of comfort and conversation.

It is not just about food and drink. It is about:

Catching up with friends

Celebrating birthdays and special occasions

Enjoying family time

Supporting independent hospitality businesses

Treating yourself without needing an excuse

Raising funds for good causes

There is also something wonderfully nostalgic about it. The clink of teacups, the scent of freshly baked scones and the sight of a tiered cake stand instantly create a sense of occasion.

Supporting Local Tearooms and Cafés

Afternoon Tea Week is also a fantastic opportunity to support local independent businesses.

Across the UK, countless small cafés, bakeries and tearooms put enormous care into their afternoon tea offerings. Many use locally sourced ingredients, homemade cakes and traditional recipes passed down through generations.

For hospitality businesses, Afternoon Tea Week can provide a valuable boost during the summer season, attracting visitors looking for a quintessentially British experience.

Hosting Your Own Afternoon Tea at Home

You do not need a luxury hotel booking to enjoy Afternoon Tea Week. Hosting your own can be both affordable and fun.

A simple homemade afternoon tea could include:

Freshly baked scones

Sandwiches with classic fillings such as cucumber, egg mayonnaise or smoked salmon

Victoria sponge slices

Strawberries and cream

Your favourite tea blend

Add bunting, vintage crockery and a playlist of relaxing music and you have the makings of a wonderfully civilised afternoon.

The Great Scone Debate Lives On

No article about afternoon tea would be complete without mentioning the age-old argument:

Jam first or cream first?

In Cornwall it is generally cream first. In Devon it is usually jam first.

Whichever side you choose, the important thing is that the scone is fresh, warm and generously loaded.

A Week Worth Celebrating

Afternoon Tea Week is a reminder that some traditions never go out of style. Whether you prefer a grand hotel experience with champagne or a homemade cream tea in the garden, it is the perfect excuse to pause, pour another cup and indulge in one of Britain’s greatest culinary traditions.

After all, life is simply better with tea and cake.

Bord Bia Bloom. Where Gardens, Food and Irish Summer Spirit Come Together

There are some events that simply feel like summer has officially arrived, and Bord Bia Bloom is one of them.

Held each year in Dublin’s beautiful and iconic Phoenix Park, Bloom has grown into one of Ireland’s most loved lifestyle festivals, bringing together stunning show gardens, delicious food and drink, live entertainment, crafts, sustainability ideas and a genuine celebration of outdoor living.

For garden lovers, foodies and anyone who simply enjoys wandering around with an ice cream in one hand and a coffee in the other while admiring beautiful flowers, it is a glorious way to spend a day.

Organised by Bord Bia, the event showcases the very best of Irish horticulture, artisan food producers and garden design talent. It is not just about immaculate flowerbeds and perfectly trimmed lawns either. Bloom has become increasingly focused on sustainability, biodiversity and practical ideas that ordinary people can take home to their own gardens.

One of the highlights every year is the collection of spectacular show gardens. These creative spaces range from peaceful retreats filled with pollinator-friendly plants to bold contemporary designs featuring water features, sculptures and innovative planting schemes. 

Many visitors leave inspired to transform a neglected corner of their own gardens, even if reality eventually amounts to buying a new plant pot and promising to mow the lawn more often, if they have a lawn, that is.

The food and drink side of Bloom is equally impressive. Visitors can explore artisan producers offering everything from handmade chocolates and farmhouse cheeses to craft drinks, preserves and freshly baked treats. 

Cooking demonstrations by well-known chefs regularly draw large crowds, while the outdoor dining areas create a relaxed festival atmosphere that perfectly suits the early summer setting.

Bloom also appeals to families thanks to its live music, interactive exhibits and hands-on activities. Children can discover nature trails, gardening workshops and wildlife displays, while adults often find themselves suddenly very interested in composting techniques and raised vegetable beds.

Additionally, the RTÉ Stage will provide entertainment throughout the festival, featuring a variety of its most-loved programming and live musical performances to keep attendees of all ages abuzz! 

Perhaps one of the biggest strengths of Bord Bia Bloom is the mood. Unlike some large events that can feel rushed and overwhelming, Bloom manages to feel welcoming and leisurely. It encourages visitors to slow down, enjoy the surroundings and appreciate simple pleasures, fresh flowers, good food, warm weather and a beautifully kept park.

In a world dominated by screens and endless notifications, there is something wonderfully refreshing about spending a day surrounded by plants, creativity and people genuinely enjoying the outdoors.

For many visitors, Bloom is not simply a gardening show. It is a celebration of Irish summer living at its very best.

 Laura Douglas, Head of Bloom and Brand Partnerships, Bord Bia told That's Food and Drink: “It's incredibly exciting to mark Bord Bia Bloom’s 20th year, and we have a brilliant programme planned.

" From cutting-edge garden design and polytunnel talks, to live cookery demonstrations, sustainable fashion tips, yoga classes and much more there truly is no other festival quite like Bloom.  

We are well underway preparing our 70-acre site in the Phoenix Park to welcome visitors once again, and we encourage people to secure tickets in advance so they can fully soak up everything the Bloom bank holiday weekend has to offer.” 

Bord Bia Bloom will take place in the Phoenix Park, Dublin from Thursday, May 28th to Monday, June 1st from 9am-6pm each day. Head to bordbiabloom.com to book your tickets and start planning your visit.  

Tickets are €35 per adult, €30 for concessions (plus booking fee). Up to two children aged 16 and under can enter for free with every adult ticket (additional child tickets €5 (plus booking fee)) making Bloom a great day out for all the family.  

Bord Bia is the Irish Food Board https://www.bordbia.ie

New Chocolate & Cherry Patisserie Pot from Bonne Maman

Cherry and chocolate lovers rejoice! Bonne Maman has introduced their new Chocolate & Cherry Patisserie Pot to the chilled desserts range. 

An irresistibly complex, layered dessert designed to delight the senses with three perfectly complementary flavours and absolutely no artificial colours or flavourings!

Designed for the ultimate indulgence, each pot invites dessert lovers to dive into a light, airy chocolate mousse resting on a vibrant, sweet cherry compote, all perfectly balanced by a satisfyingly buttery biscuit base.

Presented in packs of 2 x 90g pots, the new Bonne Maman Chocolate & Cherry Patisserie Pot is now available at Waitrose and Morrisons stores nationwide, plus will be available at Tesco stores from May. RRP £2.60. 

Norma Launches New Spring/Summer Menu and Sicilian Weekend Brunch in Fitzrovia

Norma is a characterful townhouse restaurant on Charlotte Street, celebrating the bold, sun-soaked flavours of Sicilian cuisine with Moorish influences.

Set across three floors, the space blends old-school Italian hospitality with the charm of a grand café culture found in Sicily, creating an atmosphere that is both elegant and inviting. 

Norma has become something of a hidden gem in central London, known for its intimate feel, loyal following and quietly refined approach to dining.

The menu reflects Sicily's rich culinary heritage, shaped by centuries of cultural exchange, with a focus on seasonality, provenance and generous, flavour-led cooking.

The Menu

For spring/summer, Norma has introduced a refreshed seasonal menu celebrating Sicilian flavours using the best of British and Italian produce. The new dishes balance bold Mediterranean cooking with lighter seasonal ingredients, shaped by the restaurant's Sicilian roots and Moorish influences.

New small plates include burrata with asparagus, endive shavings, almond dressing and truffle, scallops confit with agrodolce truffle salsa and kumquat, and seared tuna with harissa honey, mint salsa and lemon aioli. Signature favourites remain alongside seasonal additions like beef carpaccio with baba ganoush salsa and beetroot-cured salmon with blood orange labneh and fennel pollen. 

Pasta continues to sit at the heart of the menu, with dishes including black tagliolini with Devon crab and spicy burro bianco, flourless gnocchi with clams, bottarga and black garlic, and paccheri with pulled beef shin and bone marrow. Norma's signature rigatoni alla Norma remains a centrepiece of the offering. 

Larger plates showcase the rich, spice-led flavours associated with Sicilian cuisine, from glazed black cod with marsala and chestnuts to Levantine lamb shank with pomegranate molasses and coriander, alongside the restaurant's signature aubergine parmigiana. Seasonal vegetable dishes including Romanesco cauliflower with almond labneh and charred heritage carrots complete the menu.

Weekend Brunch

Available exclusively on Saturdays from 11.30am to 4.30pm, Norma's Sicilian-inspired brunch is designed around generous sharing plates and leisurely dining. Priced at £37.50 per person, the three-course menu includes dishes such as 

pan baked frittata with melting provolone, cannellini bean hummus with harissa and focaccia crostini, giant couscous with wild mushrooms and fresh truffle, and Norma's signature aubergine parmigiana, followed by desserts including ricotta and cherry cheesecake and crema bruciata. Guests can also upgrade with 90 minutes of unlimited prosecco or beer for an additional £15 per person. 

Private Dining & Events

Norma offers an intimate setting for private dining and special occasions:

Third Floor Private Dining Room – ideal for groups of 10–12

The townhouse layout creates a sense of exclusivity, making it particularly suited to celebrations, gatherings and discreet dining.

Norma, Charlotte Street, Fitzrovia, London, W1T 2LS.

https://normalondon.com

Duncan Gray eighth family member to lead north-east Scotland’s flagship Turriff Show

Local Aberdeenshire Farmer and employee of Duncan Farms, Duncan Gray, will become the eighth family member to serve as Turriff Show President. 

“It is a great honour to stand as the President of Turriff show this year, and is a role held by many generations on both sides of my family. 

"Having never missed a show, I see firsthand, the dedication from our local community to make this prestigious event a vibrant gathering for businesses, farmers, local communities, and visitors from afar. It stands as Scotland’s largest two-day agricultural show, thanks to the commitment, loyalty and community spirit of the people involved who build it year after year," Duncan told That's Food and Drink.

“I'm delighted to have Duncan Farms Ltd as this year's Main Sponsor.  I have been part of their team for 24 years, alongside running our family farm. 

"I really appreciate the support received over the past few years. Their decision to sponsor this year's show further demonstrates the community support around myself and the show.” 

Established in 2011 and based in Aberdeenshire, Duncan Farms is a family-run business producing sustainable, traceable, quality eggs, from their free-range hens.  

Now preparing for its 162nd year, Turriff Show will take place on Sunday 2nd and Monday 3rd August 2026 and promises two unforgettable days filled with the opportunity to experience the very best of Scottish agriculture.  

Recognised for its celebration of local food, farming and equestrian talent, the event continues to welcome around 24,000 visitors each year. 

Its enduring appeal lies in its ability to bring people together from all backgrounds to enjoy its impressive livestock competitions, trade stands and exceptional local food and drink producers. 

An entertaining ‘tractor football’ match will take place in the main ring on the Sunday, and on the second day visitors will see the return of “The March of Time”, which was last held in 2014 and said to be “a captivating procession of agricultural machinery from through the ages” offering a real-life current-time travelling journey through farming history. 

Show Co-ordinator, Debbie Mackie, serving her first year in the role, shared her excitement with our rewders: “I’m thrilled to be appointed to this role. While my family and I have been involved for many years, I will now be responsible for supporting the Presidential team and the committee and carrying out additional administrative duties in the preparing and running of the Turriff Show.” 

“This year we’ve got an exciting headline act joining the main stage of our Marquee Dance. This ever-popular party evening is on Friday 31st July, featuring live music from one of Scotland’s most exciting and sought-after live acts, Scottish singer-songwriter Cammy Barnes who will bring the night to life with his contemporary country and Scottish music. Demand is already high, so we’d recommend booking as soon as you can if you want to come along. 

“Monday of the show will host the Blue Texel National Sheep Show in the sheep area which can be located on the map visitors will receive as they enter the grounds, so we are expecting a turnout of top-quality pedigree sheep from across Scotland and the rest of the UK.” 

Turriff Show remains renowned for its impressive £88,000 exhibitor prize fund, over 330 trophies, and 1,554 competition classes. These span everything from award-winning cattle, sheep, horses, working dogs, pigeons, and vintage vehicles, as well as home-baking, vegetable growing and floristry, celebrating the full breadth of Scottish agriculture and rural life.  

Visitors can take their time wandering through the 300+ exhibitor stands comprising of local businesses, food and drink makers, and talented arts and crafts creators from across Aberdeenshire and beyond.  

Ladies’ Day continues to be a highlight of the local social calendar, this year’s “The Show Must Go On” will be being held on Sunday 26th July in the Turriff Show Marquee. Tickets went live earlier this month and sold out within minutes. The day, now in its seventh year, will raise money for Friends of Neuro Ward and the Scottish chairty Air Ambulance. 

Debbie concludes: “If you haven’t been to Turriff Show before, make this year the one you try something different at the show; there is so much to explore. Our Facebook and Instagram pages are highlighting 100 reasons to come to Turriff Show, so you’ll be able to see that there’s plenty to do and plan ahead.”  

With hundreds of attractions and experiences on offer, Turriff Show 2026 promises something for everyone to enjoy.  

For updates and more information, follow Turriff Show on social media:  

Turriff Show will take place Sunday 2 and Monday 3 August 2026 at the Haughs, Queen’s Road, Turriff, AB53 4EF.

Turriff Show is a registered charity, first established in 1864 and is now the biggest two-day agricultural show in Scotland, attracting around 24,000 visitors annually  

Turriff Show offers over £88,000 worth of prize money and have over 1,500 exhibitor classes 

In 2026 the show will host the Scottish Blue Texel National Show.

https://www.turriffshow.org