Chef Archie Pie: Professional Cookery with a Family Touch on YouTube

Whilst it's true that are is no shortage of cookery content on YouTube, some channels stand out because they feel genuinely welcoming and are genuinely helpful, too. 

Chef Archie’s Easy Recipes is one of them, combining professional kitchen knowledge with the warmth and humour of a father-and-daughter project.

Archie is not simply an enthusiastic home cook. Based in Worcestershire, he is a retired, French-trained professional chef who spent 15 years running his own bistro. After leaving the demanding world of commercial kitchens behind, he found a new way to share the skills, recipes and useful tricks gathered during his career.

The Chef Archie Pie channel began taking shape around 2022. It was previously promoted as Chef Archie Pie/Good Food Together before adopting its current name, Chef Archie’s Easy Recipes. Since then, it has grown into an impressive collection of hundreds of videos and attracted more than 9,000 subscribers.

However, Archie is only one half of the team.

His teenage daughter works behind the camera, filming her father as he prepares each dish. Archie describes her as both his camera operator and his “chief critic," an important role in any kitchen! Their collaboration gives the channel a relaxed, family atmosphere that cannot easily be manufactured in any television studio.

While Archie does the cooking and explains the techniques, his daughter helps transform those kitchen sessions into videos that viewers around the world can enjoy. It's a lovely, vibrant example of two generations bringing different skills to the same creative project.

As the channel’s name promises, the emphasis is on approachable, step-by-step cooking. Archie doesn't assume everyone watching already understands professional terminology or knows anything about complicated techniques. Instead, Archie shows viewers how dishes come together and explains the practical details that can make the difference between a disappointing result and a topnotch, truly memorable meal.

Pies, naturally, feature prominently. Viewers can learn how to make beef and onion pies, deep-filled chicken pies, Scotch pies, pork pies and rich beef, Stilton and red wine pies. Archie also demonstrates pastry-making, including the valuable techniques he developed during his professional career.

But the channel extends far beyond pastry, however. Recipes include traditional roast dinners, onion gravy, curries, meatloaf, air-fryer dishes, ratatouille, salads, sauces and comforting family meals. British favourites sit comfortably alongside recipes inspired by cuisines from all over the world.

What makes Chef Archie’s Easy Recipes particularly appealing is its authenticity. This is an experienced chef cooking real food in an accessible way, accompanied by the daughter who films him, offers feedback and helps keep the whole production moving along.

Anyone looking for dependable recipes, professional tips and plenty of culinary inspiration should visit Chef Archie’s Easy Recipes on YouTube. Remember to subscribe, leave a comment and let Archie and his daughter know which recipe you would like them to tackle next.

https://www.youtube.com/@chefarchiepie

Waterdrop Launches the M6SL Mineral RO System, Delivering Lightly Alkaline, Mineral-Infused Purified Water in a Compact, Installation-Free Countertop Design

New 8-stage RO filtration, mineral-enhanced water, dual-tank separation, smart dispensing volumes and a detachable glass pitcher for modern hydration at home, in offices and small living spaces

Waterdrop Filter, a global innovator in home water purification, today announced the launch of the Waterdrop M6SL Mineral Reverse Osmosis System, an installation-free countertop RO appliance engineered to deliver purified, lightly alkaline, mineral-infused water with a smoother, more balanced taste. 

Designed for consumers who expect more from the flavour and quality of their drinking water, the M6SL combines advanced RO filtration, smart dispensing convenience and a detachable glass pitcher in a compact, plug-and-use design ideal for apartments, offices, rental properties and small kitchens. The Waterdrop M6SL is available now on Amazon UK and the Waterdrop Official Website at an RRP of £329.

At the core of the M6SL is its 8-stage reverse osmosis filtration system, featuring a 0.0001µm RO membrane and LED-enhanced treatment. This advanced setup reduces a wide range of common contaminants including TDS, PFOA, PFOS, nitrate, fluoride, arsenic and lead — performance verified by a third-party laboratory. The result is cleaner, safer water suitable for daily hydration, cooking and beverage preparation.

To elevate taste, the M6SL uses mineral-infusion technology to add beneficial minerals such as potassium, calcium, sodium, magnesium, strontium and zinc back into purified water. This produces lightly alkaline water with a smoother, more balanced flavour, ideal for coffee, tea, soups and recipes where water quality directly influences taste.

The system’s dual-tank design keeps tap water and wastewater completely separated, supporting a 3:1 pure-to-drain ratio and preventing any risk of cross-contamination. The 1.5L wastewater tank allows users to repurpose collected water for household cleaning, plant watering or mopping floors, helping reduce waste and improve overall efficiency.

For added convenience, the M6SL includes a 40 oz detachable Maxblue glass pitcher, making it easy to serve water at the table, store purified water in the refrigerator, fill pet bowls or prepare meals. A smart touchscreen offers five preset dispensing volumes, from a 150ml espresso to a full 350ml soup bowl, along with a Favourite Mode for saving preferred settings. A filter life indicator and user-friendly alerts ensure simple, intuitive maintenance.

With no plumbing, drilling or installation required, users simply fill the feed-water tank and plug in the appliance to begin enjoying purified, mineral-enhanced water at room temperature. Its compact footprint makes it ideal for renters, students, families and frequent movers seeking high-quality RO water without the complexity of under-sink systems.

The Waterdrop M6SL is available now on Amazon UK and the Waterdrop Official Website at an RRP of £329.

Better Water for Better Coffee

Water quality can make a noticeable difference to the everyday coffee experience, too. For coffee lovers looking to get more from their daily brew, Waterdrop also offers replacement coffee machine water filters, providing a simple way to upgrade the water used for coffee at home. It is a natural addition for households looking to bring better-quality water into everything from everyday hydration to their morning coffee ritual. Explore Waterdrop’s coffee water filter range.

Waterdrop M6SL Mineral RO System — Key Features

8-stage RO filtration with 0.0001µm membrane

Mineral-infused water — adds K?, Ca²?, Na?, Mg²?, Sr²?, Zn²?

Lightly alkaline water for smoother, balanced taste

Separate tap and wastewater tanks with 3:1 pure-to-drain ratio

Wastewater reuse for cleaning or plant watering

40 oz detachable Maxblue glass pitcher

Smart touchscreen with five preset dispensing volumes

Favourite Mode for personalised water volume

Room-temperature purified water

Installation-free countertop design

Filter lifespan: 12 months (M6RFL)

Flow rate: 75 GPD

Water tank capacity: 185 oz + 40 oz

NSF/ANSI 58 & 372 certified

Dimensions: 15.9 × 9.3 × 14.5 inches

Product weight: 21 lbs

https://www.waterdropfilter.co.uk/products/waterdrop-m6sl-mineral-reverse-osmosis-system-countertop-water-filter

You can buy them through our Amazon-powered online shop:- https://link.amazon/B02WxhWEP

Recipes for Britain's National Burger Day!

We covered the UKs National Burger Day several days ago. https://thatsfoodanddrink.blogspot.com/2026/08/celebrate-national-burger-day-with.html

Now we share with you some absolutely delicious burger recipes that you can try yourself!

 Mushroom Smash Burger with Mojo Verde and Romesco

Credit: European Mushrooms @foostories

Mushroom smash burgers with mojo verde and romesco

Credit: European Mushrooms

Flat or portobello mushrooms are grilled until tender and ‘smashed’ on the grill. They are layered inside the burger with cheese, a rich romesco sauce made with smoked paprika and red peppers, plus a vibrant green salsa.

Ingredients

2 burger buns, toasted

6 flat or portobello mushrooms per burger, stalks removed

4 cheese slices

Romesco

1 roasted red pepper

100g almonds, toasted

1 large tomato

70g stale white bread (no crusts)

2 cloves garlic, peeled and roughly chopped

1 teaspoon smoked paprika

1 teaspoon hot paprika

1 tablespoon sherry vinegar

1.5 tablespoons lemon juice

3 tablespoons olive oil plus a little extra to finish

Mojo verde

2 cloves of garlic

1 green chilli, stalk removed

1 large bunch of coriander (around 100g)

2 tablespoons sherry vinegar

 1 teaspoon cumin seeds, toasted and ground

4 tablespoons olive oil

Method

    • Skin the tomato by making a cross shape in the bottom then covering with boiling water for a few minutes. Drain, then plunge them into cold water and leave for a minute. Peel away the skin.

    • Place the almonds, pepper and tomato in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary

    • Blend all the ingredients for the moho verde with a pinch of salt,

    • Trim the mushrooms to make them flat if needed, then rub lightly with oil and season with salt. Cook on a hot BBQ until charred on each side, then layer up with slices of cheese.

    • Serve in the buns with the romesco and mojo verde.

Spicy Bombay Beef Patty Burger

Ingredients

For the patty

200g closed cup mushrooms

150g beef mince

75g mashed potato (ready-made/leftover is useful here)

2 tbsp medium curry powder

4 tbsp coriander leaves

2 green chillies

Groundnut or rapeseed oil to cook

For the batter

100g chickpea (gram) flour (use plain flour if can’t get hold of gram flour)

150 ml water

For the sauce

4 tbsp tamarind extract (use natural yoghurt if you prefer)

4 tbsp coriander leaves

1 green chilli

2 cloves of garlic, peeled

To serve

4 soft white buns

Chilli powder

Method

Blitz the mushrooms in a food processor, or dice finely by hand, then cook in a saucepan on a medium high heat until the liquid has evaporated. Add the beef mince and cook for 10 minutes

Mix with the potato, spices and chilli then form into 4 patties

Make the batter by mixing the chickpea flour and water until smooth

Heat a sauté pan with a little oil and carefully dip each patty in the batter before gently laying in the pan. Cook for a few minutes on each side until golden. Remove to a plate with kitchen paper

Blitz the sauce Ingredients together in a mini food processor and put in a bowl (you can also finely chop the herbs, chilli and garlic together and stir into the tamarind)

Serve each patty in a bun with a little sauce and a sprinkle of chilli powder

Mediterranean Naked Burger Bowl

Makes: 4 / Prep Time: 10 minutes / Cook Time: 20 minutes

Ingredients

3 peppers, sliced into chunks

2 courgettes, sliced into cubes

4 Strong Roots Pumpkin & Spinach burgers

2 x 80g bags of lamb’s lettuce

150g cherry tomatoes, halved

1 avocado, thinly sliced

Fresh Dill Dip

300ml Greek yogurt

Small handful fresh dill, chopped

Juice of ½ lemon

Salt

Pepper

Cupboard Essentials

Oil

Salt

Pepper

Method

    1. Toss the pepper chunks and courgette with a drizzle of oil and roast at 200°C for 15 to 20 minutes until soft and lightly charred at the edges. Season with salt and pepper.

    2. Combine the yoghurt, dill and lemon juice in a small bowl, then season with salt and pepper.

    3. Cook the Pumpkin & Spinach burgers in an air fryer at 180°C for 10-12 minutes. 

    4. Load up your bowl, start with a base of lamb’s lettuce, then top with the roasted courgette, roasted peppers, cherry tomatoes, avocado and SR burger. Finish with a dollop of dill dip, plus a few dill leaves to garnish. 

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

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

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

Amaris Mint is hoping to make things rather more straightforward.

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

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

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

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

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

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

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

That's an approach we can certainly appreciate.

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

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

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

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

https://amarismint.com

Fridja Expands Kitchen Range with New f66 and f77 Super Ovens

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

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

Fridja f66 Super Oven

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

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

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

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

Bigger Meals with the f77 Super Oven Pro

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

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

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

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

Could a Super Oven Replace Your Conventional Oven?

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

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

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

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

https://www.fridja.com

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

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

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

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

Are chicken products responsible?

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

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

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

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

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

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

Reducing the risk at home

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

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

Wash hands thoroughly after handling raw poultry or eggs.

Clean knives, chopping boards and work surfaces carefully.

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

Cook poultry completely, following the instructions on the packaging.

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

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

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

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

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

Figures and official advice correct as of 24 August 2026.

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

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

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

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

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

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

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

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

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

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

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

https://www.instagram.com/thebakersdaughterlazonby

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

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

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

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

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

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

What Can We Donate?

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

Food banks commonly welcome long-life products including:

Tinned vegetables, fruit, meat and fish

Pasta, rice and noodles

Pasta sauces

Breakfast cereals

Tea and coffee

UHT milk

Tinned soups

Biscuits and snacks

Long-life fruit juice

Tinned puddings and custard

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

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

Every Donation Counts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Siren Sounds for Reading FC

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

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

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

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

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

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

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

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

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

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

"We can't wait to get started!”

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

sirencraftbrew.com

Raise a Glass to World Plant Milk Day

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

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

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

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

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

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

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

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

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

Great Taste Awards Success for Piątnica and Dairly

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

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

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

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

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

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

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

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

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

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

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

piatnica.com.pl

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Celebrate National Burger Day with the Burger of Your Dreams

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

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

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

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

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

Of course, burgers are no longer just about beef.

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

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

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

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

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

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

There is really only one test.

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

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

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

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

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

Yes. Biscuits!

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

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

A bit of digestive.

Half a custard cream.

Something chocolatey.

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

And occasionally, jackpot!, almost an entire bourbon.

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

Give Your Breakfast Some Pizzazz

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

Cereal.

Milk.

Spoon.

Repeat tomorrow.

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

Cornflakes with crushed digestives?

Surprisingly good.

Rice cereal with broken bourbons?

Now we're talking.

Bran flakes with crumbled custard creams?

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

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

That's efficiency.

The Broken Biscuit Breakfast Lottery

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

Don't look.

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

Every breakfast becomes a culinary lottery.

Will today's bowl contain shortbread?

Chocolate digestives?

Nice biscuits?

Some Biscoff biscuits?

A fragment of something involving jam?

Who knows?

It's breakfast with an element of danger.

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

A little restraint may be appropriate.

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

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

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

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

Think breakfast ingredient.

Because sometimes all your cornflakes need is a little pizzazz.

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

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

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

But these are not ordinary conditions.

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

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

Do Not Light That Fire

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

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

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

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

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

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

Have a Picnic Instead

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

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

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

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

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

The Green Guest Everyone Wants at Their Summer Table

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

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

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

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

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

Cold Avocado and Cucumber Soup

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

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

Ingredients

2 cucumbers, peeled and chopped

2 pots of natural Greek yoghurt

2 ripe avocados

Juice of 1 lemon

50ml extra virgin olive oil

Salt and freshly ground black pepper

Chopped apple and crumbled feta, to decorate

Method

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

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

Chilled Avocado Soup

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

Serves: Four

Ingredients

2 ripe avocados

2 hard-boiled eggs

1 Italian-style green pepper

½ cucumber

1 garlic clove, with the centre removed

25ml vinegar

50ml extra virgin olive oil

Salt, to taste

Method

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

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

Avocado and Pistachio Ice Cream Bites

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

Makes: Eight portions

Ingredients

3 ripe avocados

1 cup cottage cheese

100g pistachios

1 teaspoon vanilla extract

Juice of 1 lemon

Melted chocolate

Chopped pistachios, to decorate

Method

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

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

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

Sprinkle with chopped pistachios before the chocolate sets.

Creamy Avocado Ice Cream

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

Ingredients

500ml double cream

1 vanilla pod

100g sugar

120g egg yolk

3 ripe avocados

Method

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

https://www.hizero.com

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