A Refreshing New Arrival: Siren’s Sparkling Hopwater Lands in M&S

Fancy something sparkling, refreshing and a little different? Siren Craft Brew’s Sparkling Hopwater has arrived in M&S, bringing a fresh option to the growing world of alcohol-free drinks.

The Berkshire brewery’s Krush variety is now available in 440ml cans in 179 M&S stores nationwide. 

That puts this drink within reach of more shoppers looking for something beyond the usual soft drinks.

So, what exactly is hopwater? Think sparkling water with the flavour and aroma of hops, the ingredient familiar to beer lovers. 

Siren’s version contains 0% alcohol, zero calories and zero sugar, making it an appealing choice when you fancy a refreshing drink without the booze.

And while the name might suggest something bitter, Siren describes Krush as having a sweet fruit note, with a clean, effervescent finish. 

That fruity character comes without sugar, offering a different sort of refreshment for anyone keen to explore new flavours.

The inspiration for Siren’s range came during a trip to Oregon’s hop harvest in September 2023. Head brewer Sean Knight and founder Darron Anley noticed growing enthusiasm for hopwaters among American brewers and hop growers, who were exploring ways to use hops beyond traditional beer.

Siren launched its own UK range in 2024, initially producing Nelson Sauvin, Citra and Idaho versions. Now, the M&S listing gives hopwater a chance to reach a much wider audience.

Commercial director Andy Nowlan says the drink has already become a staple in Siren’s bars and an important part of its range. He also praised M&S for backing a product that remains relatively unfamiliar to many British shoppers.

For those curious to compare varieties, Citra is currently available directly from Siren online and at its venues. Nelson Sauvin is expected to return online and in venues soon, according to the brewery.

Based in Finchampstead, Siren has been brewing since 2013 and has built its reputation on modern beers packed with flavour. Its move into hopwater brings that interest in hops to a drink suited to a different occasion.

Whether you are taking a break from alcohol, planning an evening or simply bored with your fizzy drink, this could be something to pop in the fridge and try.

Here at That’s Food and Drink, we welcome more choice for people who want an interesting alcohol-free option. A sparkling drink with hop character sounds like a refreshing addition to the shelves. Will hopwater find a place in your shopping basket?

We must confess to having developed a taste for Siren's beers. As for hop water? We'll check out our nearest M&S branches soon!

Bod Café Bars. Where Coffee Shop Meets Proper Pub

There is an interesting middle ground between the traditional pub and the modern coffee shop, and bod café bars have made themselves very comfortable in it.

Created by Stoke-on-Trent’s Titanic Brewery, the bod concept was planned in 2017, with the first venue opening at Weeping Cross in Stafford in 2018.

The idea was refreshingly straightforward: create a relaxed, comfortable place where members of the local community could meet, eat, drink and socialise.

Today there are bod café bars in Stafford, Stoke railway station, Trentham, Newport in Shropshire, Stone, Alsager, Matlock and Lichfield.

What we particularly like about the idea at That’s Food and Drink is that bod doesn't seem to worry too much about whether it is a café or a pub.

And why should it?

You can call in for a locally roasted coffee, meet somebody for brunch, enjoy a pizza or settle down with a proper pint. At Stoke railway station, for example, travellers can grab coffee, snacks and cakes to take away, while those with more time can enjoy cask and keg beers, wines, spirits and other drinks.

The local emphasis is particularly welcome. Bod says its beer comes from Titanic Brewery, its ground coffee from Staffordshire-based Chartley Coffee and its crisps from Just Crisps near Rugeley. Fresh produce is also sourced from Freshview Foods in Newcastle-under-Lyme.

There is a strong sustainability element, too. Bod uses recyclable takeaway cups, offers a discount for customers bringing reusable cups, avoids plastic bottles for cold drinks and even makes used coffee grounds available to customers for garden composting.

Some of the buildings are worth visiting in their own right. Bod Trentham occupies a former NatWest bank in a building dating from the mid-19th century which was originally designed as a police station. Meanwhile, bod Newport occupies another former bank and retains features including its old vault and cash lift.

Perhaps the biggest attraction, though, is the flexibility of the concept. Coffee shop in the morning? Certainly. Somewhere for brunch? Yes. A pint of locally brewed beer later in the day? Absolutely.

In an age when so many hospitality businesses seem determined to fit into a narrowly defined category, bod demonstrates that a neighbourhood meeting place can be several things at once.

And perhaps that's exactly what the modern British café-bar should be.

Find your nearest venue and current menus at the bod café bars website https://www.bodcafebars.co.uk

Britain’s Love Affair with Italian Food Keeps Trade Flourishing

Remember being told by some anti-Brexiteers that if the UK voted for Brexit we wouldn't be able to enjoy Italian foods or wines at home? It turns out that this has not been the case.

Because from pasta suppers and pizza nights to a good espresso or a glass of Italian wine, Britain’s enthusiasm for Italian flavours shows little sign of fading. 

Now, the latest trade figures underline just how valuable that relationship has become.

Analysis from the Economic Observatory of Italy’s Ministry of Foreign Affairs and International Cooperation, updated in June 2026, shows that food, beverages and tobacco were Italy’s largest export category to the UK in 2025. 

Together, they were worth €4.56 billion, accounting for 16.9% of Italian exports to Britain. Although the category includes tobacco, the figures highlight the commercial importance of products associated with Italy’s internationally recognised food and drink culture.

The wider trading relationship is substantial, too. Bilateral trade reached €34.5 billion in 2025, with Italy exporting €26.99 billion to the UK and importing €7.5 billion of British goods. That left Italy with a trade surplus of almost €19.5 billion.

Trade has continued into 2026, with Italian exports to Britain reaching €8.64 billion between January and April, producing a further surplus of €5.93 billion.

For British food retailers, restaurant operators and importers, these figures help explain why relationships with Italian producers remain commercially important. The UK was Italy’s sixth-largest export market in the first quarter of 2026, accounting for 4% of its total exports. Italy also ranks as Britain’s seventh-largest supplier, with a 3.3% share of the UK import market.

Of course, bringing products across borders involves more than finding something delicious. Businesses must also manage trading requirements and establish reliable connections. One initiative helping suppliers and buyers make those connections is OpportunItaly.

Launched in May 2025, the platform reports generating nearly 170,000 qualified leads. It offers business matching, export guidance, market reports and trade opportunities across ten strategic Made in Italy sectors, including agri-food, and 20 international markets, among them the UK.

Its “Trade Fair Beyond the Trade Fair” approach aims to keep conversations going after exhibition stands have been packed away. During 2026, it supported Italian exhibitors at LAMMA Birmingham and IFE London. Meanwhile, its Buyers Club provides tailored support, manufacturer introductions and access to leading trade events.

For food lovers, the attraction is straightforward: opportunities to discover Italian products and the people behind them. For businesses, stronger connections could help turn that appetite into lasting partnerships.

Britain’s affection for Italian food is familiar. These figures show that it also remains a significant ingredient in the trading relationship between the two countries.

Bunta Beer Reports 40% Growth as It Rethinks Britain’s Beer and Curry Pairing

Beer and curry have long been a favourite British pairing. 

But as Indian dining becomes more varied, adventurous and sophisticated, should we give a little more thought to the beer in our glass?

British-Indian alcohol-free brand Bunta Beer thinks so. Ahead of National Curry Week, which runs from 5–11 October 2026, it is encouraging diners to reconsider the familiar drinks traditionally served alongside Indian food.

Founded by Gunikka Ahuja, Bunta was created to offer a contemporary alternative to established curry-house beers. Ahuja moved to London from Los Angeles, bringing her Indian heritage and international experience to a brand designed around food, flavour and changing drinking habits.

The business reports 40% year-on-year growth, with new accounts spanning restaurants, hotels, pubs, independent shops and specialist drinks businesses. Recent additions include the Royal Albert Hall, Novotel, Pahli Hill, Mandira Kitchen, Bombay Bustle and The Gladstone Arms.

That expansion reflects Bunta’s belief that the drinks menu deserves the same attention as the food menu.

Across Britain, diners are exploring regional Indian specialities, street food, contemporary restaurants and premium meals at home. For Ahuja, this growing curiosity presents an opportunity to rethink what accompanies those dishes.

Bunta describes its beer as alcohol-free, with low carbonation and flavours developed to complement Indian cuisine. That could appeal to anyone seeking an alternative drink for their next curry night, whether dining out or eating at home.

Pairing beer with Indian food involves more than finding something cold. Bitterness, malt, body and carbonation can influence how a drink works alongside chilli, creamy sauces, fragrant spices and smoky tandoori dishes.

A rich curry and a fiery dish may therefore call for different qualities in the accompanying beer.

For National Curry Week inspiration, Ahuja recommends the comforting Saag Murgh at London’s Bombay Bustle, and the Masala Haddock Bun at The Latimer, featuring battered fish, lettuce, cheese and tartare sauce.

Her choices also include Pahli Hill’s fish curry with green mango, coconut and tamarind, plus dishes at Oudh 1722 and The Gladstone Arms.

Of course, readers can experiment closer to home too. Your favourite takeaway, a homemade curry or a regional recipe could provide the opportunity to explore an alcohol-free pairing.

Bunta’s message is straightforward: as Indian food continues to evolve, the drinks served alongside it can evolve as well.

Perhaps this National Curry Week, the most interesting change will be what you pour alongside your dinner.

Find out more at buntabeer.com.

Quorn Brings Its No Artificial Ingredients Range to the Chiller

When the family diary fills up with work, school and after-school activities, getting dinner on the table can feel like another appointment to squeeze in. 

Having a few versatile ingredients ready in the fridge certainly helps.

Quorn is expanding its No Artificial Ingredients range with two chilled additions: Quorn Chilled Pieces and Quorn Chilled Mince. 

Both are designed to make everyday meat-free cooking quicker and easier, whether you fancy something spicy, comforting or simply straightforward.

The Pieces contain just three ingredients, while the Mince contains four. According to Quorn, both products are high in protein and fibre, low in saturated fat and gluten free, with no artificial ingredients.

They also cook in under ten minutes, although the time needed for your finished meal will depend on the recipe. That makes them handy starting points for busy evenings when everyone seems to arrive home hungry.

To celebrate the launch, Quorn has teamed up again with top nutritionist, author and podcaster Rhiannon Lambert, who has created two family recipes using the new products.

Her One Pan Enchilada Rice uses Quorn Chilled Pieces alongside warming Tex-Mex flavours. It sounds like an appealing option for anyone who enjoys a satisfying dinner with less washing-up afterwards.

For those who prefer a comforting classic, Rhiannon’s Hidden Veggie Lasagne features Quorn Chilled Mince. It can be prepared ahead, batch-cooked and frozen, helping households get a head start on particularly hectic evenings.

Rhiannon’s message is that nutritious family cooking need not be complicated. Her recipes bring together protein, fibre and plenty of vegetables using familiar ingredients and achievable methods.

She also encourages shoppers to consider a product’s nutritional value and its place within the overall diet when assessing meat alternatives, rather than relying solely on labels or broad assumptions about processed food.

The expanded No Artificial Ingredients range now includes seven products. Alongside the chilled Pieces and Mince, shoppers can find frozen Mince, Pieces, Strips, Swedish Style Balls and Fillets.

The two chilled additions have a recommended retail price of £2.75 for a 200g pack, with prices set at retailers’ discretion. Quorn lists Tesco, Sainsbury’s and Waitrose as stockists from September.

For recipe inspiration, visit Quorn’s Instagram account, or explore its Mince and Pieces pages.

Whether your household already enjoys meat-free meals or simply wants more variety during the week, these chilled staples offer another way to build dinner around familiar favourites. Which would you try first: enchilada rice or a bubbling lasagne?

https://www.quorn.co.uk/products/chicken-style-pieces

https://www.quorn.co.uk/products/vegetarian-mince

https://www.instagram.com/quorn_uk

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Guilty Pleasures: Should We Really Feel Guilty About the Foods We Love?

We all have them. Those foods we know aren't exactly haute cuisine, probably wouldn't impress a restaurant critic, and might not earn enthusiastic approval from a nutritionist... but which we absolutely love anyway.

They're our guilty pleasures.

One of mine is a Greggs Ham and Cheese Baguette. Nothing elaborate or sophisticated. Just ham, cheese, bread and that unmistakable Greggs appeal. 

Given the choice between one of those and some considerably more expensive lunchtime offerings, there are days when the Greggs baguette wins hands down.

But what exactly makes something a guilty pleasure?

The pleasure is obvious. But where does the guilt come from?

A guilty pleasure is generally something we enjoy while feeling that, for one reason or another, perhaps we shouldn't.

With food, that might be because it's high in calories, fat, sugar or salt. But sometimes the supposed "guilt" is about something quite different.

Perhaps it's considered cheap, unfashionable or unsophisticated. You might know perfectly well how to cook a proper Italian meal from scratch, yet occasionally crave a frozen pizza. You might appreciate artisan chocolate but still have an inexplicable fondness for a particular chocolate bar from the corner shop.

Food snobbery can create guilt just as effectively as calorie counting.

What's your guilty pleasure?

The possibilities are almost endless.

It might be chips smothered in curry sauce after a night out. A bacon sandwich with far too much brown sauce. Tinned rice pudding eaten cold. Instant noodles. A crisp sandwich. Fish fingers. A huge bowl of sugary breakfast cereal at ten o'clock at night.

Perhaps it's a kebab, a supermarket sausage roll, cheesy chips, a doughnut, a takeaway curry or eating ice cream directly from the tub.

And let's not forget one of Britain's great culinary inventions: putting something between two slices of bread that probably has absolutely no business being there.

Crisp sandwiches? Chip butties? Fish finger sandwiches?

Absolutely.

Should we actually feel guilty?

Probably not.

There's a big difference between enjoying an occasional treat and building your entire diet around it. Most of us understand that eating a varied, balanced diet is important, but food isn't simply fuel.

Food is also comfort, memory, nostalgia and enjoyment.

Sometimes a particular food reminds us of childhood. Sometimes it's associated with holidays, football matches, trips to the seaside or late nights with friends. And sometimes we like something for the simplest possible reason:

It tastes good.

Perhaps we should retire the expression "guilty pleasure" altogether and simply call these foods pleasures.

So I'll happily admit to my Greggs Ham and Cheese Baguette. (But not the one with salad!)

Now it's your turn!

What's your food guilty pleasure, the thing you secretly (or not so secretly) love, even though you suspect you're supposed to know better?

And more importantly, do you actually feel guilty about it?

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London’s latest lunch queue is for a Caesar wrap

Londoners will queue for a good lunch, but a chicken Caesar wrap might not sound like an obvious reason to stand around the block.

That's exactly what CZER says happened when it opened its first counter in Mayfair.

The idea came from a craving. Hospitality consultant Mairi Livsey wanted an American-style chopped chicken Caesar wrap and struggled to find one in London. She had already thought of the name CZER when a US creator posted online about the same gap in the city’s lunch offering. 

Mairi replied that CZER was coming to Mayfair, although she and fellow founder Marius Baltaitis had yet to secure a location.

That was a bold way to set a deadline! Within weeks, the pair had found an unused counter inside Mayfair Food Fayre, worked out their recipes and hired a team. They shared the process online, and CZER says its introductory post received more than 100,000 views in 24 hours.

The founders had prepared for around 50 wraps a day. According to CZER, demand climbed to roughly 400 a day, with repeated sell-outs and queues long enough to prompt the hiring of a queue manager. The business has since opened a second location on Brewer Street in Soho.

So, what are people queueing for? The menu centres on the Classic CZER and the Picante CZER. Both contain oven-roasted chicken breast, lettuce, Parmesan, croutons and house Caesar dressing. The ingredients are chopped and tossed together before being generously sauced and wrapped to order. The Picante gives the combination a spicier kick.

There is something appealing about taking a familiar salad and making it a substantial, easy-to-carry lunch. Chopping everything together should mean you get a bit of chicken, crunch and dressing in each bite, rather than reaching the end of the wrap to discover all the croutons have gathered there.

Mairi says the response has been “beyond anything we imagined”. Social media may have helped people discover CZER, but its next challenge is keeping customers coming back once the excitement of a new opening has settled.

If you fancy seeing what the fuss is about, you can find the original CZER at Mayfair Food Fayre, near Marble Arch. The Soho branch is at 87 Brewer Street. Given the brand’s history of selling out, an early lunch might be a sensible plan.

Chopped, tossed, sauced. And apparently worth queueing for.

https://www.instagram.com/czerldn/

This Is a 10-Year-Old Whisky. And Compass Box Can Tell You Exactly What’s in It

A whisky called This Is a 10-Year-Old Whisky might sound like it’s stating the obvious. 

But Compass Box has chosen that name for a reason: every drop in the bottle is exactly ten years old.

The London-based Scotch whiskymaker has combined three single malts for this limited-edition release. 

Clynelish makes up 66.5% of the blend, while peated Ardnamurchan contributes 20.2% and unpeated Ardnamurchan the remaining 13.3%. All three spent their ten years in first-fill bourbon barrels.

Why make such a point of their ages? An age statement on a blended Scotch tells you the age of its youngest whisky. Other components could be older, but the number on the label won’t tell you that. Compass Box’s answer is to share the recipe, including the distilleries, proportions and ages, so drinkers know what they’re buying.

That openness is part of the company’s identity. This release marks ten years since Compass Box began publicly calling for greater transparency about Scotch whisky recipes. It’s a pleasingly straightforward way to celebrate: put the full details out there and let the whisky speak for itself.

As for what might be in your glass, Compass Box describes a light, glossy dram with Clynelish’s waxy character and a touch of smoke from Ardnamurchan. Its tasting notes suggest Pink Lady apples, rhubarb crumble and custard on the nose, followed by lemon-iced biscuits, white chocolate, soft apricots and nutmeg. The finish brings buttery pastry, candied lemon and a hint of charred oak. 

That sounds rather tempting on an autumn evening, although tasting notes are always an invitation to discover what you notice.

The whisky is bottled at 50.5% ABV, without added caramel colouring or chill-filtration. There are just 3,610 individually numbered 70cl bottles worldwide. At the time of writing, The Whisky Exchange lists it at £63.95.

For anyone who enjoys exploring what a blender can do with carefully chosen malts, this offers plenty to talk about alongside the dram. And if a friend asks how old the whiskies inside it really are, you can give them an unusually precise answer.

More: www.compassboxwhisky.com | @compassboxwhiskyco (Instagram).

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Cook Up a Taste of Thailand at Home

Have you ever come home from a holiday still dreaming about the food? 

One fragrant curry or plate of Pad Thai can leave you wondering how to bring those flavours into your own kitchen. 

Even if you’ve never been to Thailand, a good supper is reason enough to explore.

That’s become a little easier with the launch of Ocado’s Taste of Thailand range. The retailer says it added 15 products from Thailand in September, alongside more than 50 Thai products already on its website. 

Its Thai food shop includes cooking essentials, curry pastes, noodles, snacks and drinks.

For me, the appeal is having more of the right ingredients to hand. Thai cooking often brings sweet, sour, salty and spicy flavours together in the same dish. Getting that balance just right is part of the fun, and a jar of curry paste or a packet of noodles can be the start of a very satisfying midweek meal.

To mark the launch, chefs working with Thai Trade London have put together serving ideas ranging from Thai coconut soup and a yellow curry rice bowl to green curry and Pad Thai chicken. If you’re in a hurry, pork and holy basil stir-fry sounds particularly tempting. The idea is to make these dishes approachable on an ordinary Tuesday, when everyone is hungry and nobody wants a mountain of washing-up.

There’s pudding, too. The suggested Mogu Mogu trifle combines a fruity drink with chewy coconut jelly, coconut milk and double cream. It sounds unusual, but isn’t trying something new half the pleasure of browsing an international food aisle?

You could make a whole Thai-inspired evening of it, perhaps with a Chang or Singha beer. Or simply start with one dish you love and see where it takes you. Stock and recipe ingredients may vary, so it’s worth checking the shop before planning your menu.

The only possible problem? Once you’ve mastered your favourite curry, the takeaway menu might start feeling a little neglected.

Limoncello by Tea Towel: Possibly the Most Entertaining Recipe in Our Kitchen

Recipes can turn up in the strangest places.

My wife recently found this rather splendid tea towel bearing a recipe for homemade Limoncello. Not only does it provide the recipe in the original Italian, it helpfully supplies an English translation.

Well... mostly English.

The tea towel informs us that we should “Take only che lemons peel”, place it in an “hermetically selled container”, and eventually “put it in a sottle.”

You really couldn't make it up, although somebody apparently did!

Behind the wonderfully eccentric translation, however, there is a perfectly recognisable recipe for the famous and delicious Italian lemon liqueur.

The tea towel's Limoncello recipe

According to our newly discovered piece of kitchen literature, you'll need:

1 litre of water

1 litre of alcohol

1 kilo of sugar

8 lemons

The Italian instructions make things rather clearer than their adventurous English counterpart.

You remove just the peel from the eight lemons, cutting it thinly, then put the peel into the alcohol in a tightly sealed jar.

Leave this infusion for four days.

Next, prepare a syrup by dissolving the kilogram of sugar in one litre of warm water. Combine this with the lemon-infused alcohol, mix everything together and leave it for about ten minutes.

Finally, filter the Limoncello and bottle it.

Or, as our tea towel memorably puts it, “put it in a sottle.”

Then comes an instruction requiring absolutely no translation whatsoever:

Drink Limoncello very cold.

That we can manage.

One important British kitchen note

The recipe's instruction to use a litre of “alcohol” needs some qualification. In Italy, very high-strength neutral food-grade spirit is commonly used for homemade Limoncello. Do not use industrial, rubbing, denatured or other non-food alcohol.

If suitable food-grade spirit isn't readily available, a strong vodka can be used, although the quantities of water and sugar may need adjusting because vodka is considerably weaker. Or you can use Everclear, a distilled grain alcohol spirit with no color, odour and without much of a taste, making ideal for producing Limoncello at home. 

And use unwaxed lemons if possible, since it's the peel we're after.

Who needs a cookery book?

I think we've become rather fond of our Limoncello tea towel. It is decorative, educational and unintentionally very funny.

Better still, if you splash Limoncello over this particular recipe, you don't have to panic about ruining your cookbook or mobile phone.

You simply put the instructions in the washing machine.

Now all we need is a tea towel explaining how to make the perfect Negroni…

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English Whisky GI Faces Appeal Over ‘Scotch-Style’ Rules

Plans to give English whisky protected geographical status are facing a challenge from a Bristol distiller who believes the proposed rules could restrict innovation and confuse consumers.

Liam Hirt, founder of Circumstance Distillery, has announced his intention to appeal Defra’s decision to approve the new English Whisky Geographical Indication (GI). 

The protected status is due to be added to the official register on 1 October 2026, following a 20-day notice period.

Hirt supports the principle of protecting English whisky but objects to parts of the specification submitted by the English Whisky Guild, particularly the definition of Single Malt English Whisky.

Under the approved rules, single malt English whisky must be double distilled using copper pot stills. Hirt argues that this requirement follows the Scotch whisky model too closely and fails to represent either England’s own distilling heritage or the varied production methods being explored by modern English distilleries.

“The Scottish model isn’t wrong; it’s contrary to the English traditions,” he said. “It is like making the English wear kilts," he told That's Food and Drink.

His formal objection was deemed admissible under the relevant grounds for opposition, and Defra asked Hirt and the English Whisky Guild to hold discussions. However, he says those talks failed to resolve the disagreement.

Hirt believes the specification should have taken greater inspiration from the Welsh Whisky GI, which he says draws upon international approaches and allows Single Malt Welsh Whisky to distinguish itself more clearly from Scotch.

He warned distilleries complying with the English GI could end up producing spirits that are difficult to distinguish from Scotch, while some of the industry’s more experimental producers may have to operate outside the protected category.

That, he argues, could create a confusing situation in which innovative whisky made in England cannot be marketed as “English Whisky” under the GI.

Producers using protected terms will also need to be verified through HMRC’s Spirit Drink Verification Scheme, bringing additional requirements and costs.

The dispute comes as English whisky is expanding rapidly. Defra says more than 70 distilleries now produce whisky in England, compared with 46 in 2023. English whisky is exported to over 30 countries, while an estimated £1 billion worth of spirit is currently maturing in casks.

The GI is intended to protect the provenance and reputation of English whisky. However, Hirt maintains that protection must be broad enough to embrace the distinctive character, history and inventiveness of England’s emerging whisky industry.

He says he will appeal if the original specification remains unchanged, potentially beginning a lengthy process to amend the new GI.

https://www.circumstancedistillery.com

Siren Craft Brew Strengthens Links to Reading Football Club

Siren Craft Brew is the new principal sponsor of The Tilehurst End, one of Reading Football Club's longest running, and most popular fan-run media platforms. 

Comprising a website and podcast with over 700 episodes, The Tilehurst End has chronicled the ups and downs of Reading Football Club from the final days of Sir John Madejski through to the present day. 

The partnership is the latest piece of a puzzle that has seen Siren Craft Brew take over as official beer supplier to the Reading FC fanzone, located at the Select Car Leasing Stadium, and Siren's RG1 bar hosting its first live football podcast event with The Tilehurst End, at the end of the 2025/26 season. 

As part of the sponsorship, Siren's RG1 bar in Central Reading will continue to host live Tilehurst End podcast events as the 'home away from home' for supporters travelling from Reading Town Centre. The next live podcast event is scheduled for the Bradford City home game on Saturday, October 3 (time to be confirmed). 

There will be Siren giveaways throughout the season on the podcast and exclusive monthly prize draws for Patreon members. Additionally, all Tilehurst End listeners can use code Tilehurst10 to receive 10% off their next Siren Webshop order over £30. 

Pictured are Ben Thomas of The Tilehurst End and Andy Nowlan, Marketing Manager at Siren Craft Brew.

Ben Thomas, The Tilehurst End podcast host told That's Food and Drink: "I'm delighted to welcome Siren Craft Brew as our main podcast sponsor here at TTE. We've developed a strong relationship over the last few months, and I'm really pleased to make it 'official'. 

"There are lots of things for our fans to look forward too, including more live pods, giveaways of merchandise and beer and having a stronger presence at their flagship bar, RG1. I'm grateful for the support they have shown us and the faith they have put into our podcast and with Siren now holding a space at the stadium in the fanzone, there is lots of scope for collaboration moving forward. 

George Upton, General Manager, Siren RG1 in Central Reading commented: "We're incredibly excited to get closer to Royals fans working alongside the best RFC podcast! We love that Siren are part of the fanzone and we can support them by being the home for all reading fans in the town centre itself! Especially being so close to the station too."

Move Over Cadbury! KitKat Is Britain’s Most Social Sweet Brand

When asked to name Britain’s favourite confectionery brand, many people might immediately think of Cadbury. 

However, new research suggests that, on social media at least, KitKat is the nation’s top treat.

Digital marketing consultant Chris Laas analysed well-known confectionery brands identified through YouGov, comparing the number of Instagram and TikTok posts featuring each brand’s hashtag.

KitKat claimed a remarkably comfortable victory, appearing in 4,316,600 hashtagged posts across the two platforms. That total includes 3.9 million Instagram posts and 416,600 TikTok posts.

The chocolate-covered wafer bar also has 1.1 million Instagram followers. On TikTok, it has attracted 480,000 followers and 1.7 million likes.

Created by Rowntree’s in York in 1935, KitKat remains one of Britain’s most recognisable confectionery creations. According to YouGov, an impressive 98% of people have heard of the brand, while 79% view it positively.

Swiss chocolatier Lindt took second place with 1,678,500 hashtagged posts, including 1.6 million on Instagram. Cadbury, founded in Birmingham by John Cadbury in 1824, finished third with 1,329,400 posts.

The complete social-media top ten was:

KitKat – 4,316,600 posts

Lindt – 1,678,500

Cadbury – 1,329,400

Maltesers – 809,600

Twix – 788,600

Cornetto – 701,300

Toblerone – 653,400

M&M’s – 385,000

Terry’s Chocolate Orange – 147,500

Magnum – 114,100

There are a few interesting surprises here. Maltesers achieved the highest stated YouGov popularity score among the leading five brands, at 84%, despite placing only fourth for hashtag posts. Twix, meanwhile, enjoys almost universal recognition, with a fame score of 99%, and an 81% popularity rating.

This demonstrates that social-media activity and traditional measures of public affection are not necessarily the same thing. A hashtag post may feature recipes, advertising, nostalgic memories, collecting, reviews or even criticism. Nevertheless, millions of posts represent valuable exposure for a brand.

Chris Laas said social-media engagement can reveal a brand’s cultural and commercial strength beyond simple name recognition. He highlighted that Cadbury enjoys 99% recognition, yet KitKat generates more than three times its volume of social-media posts.

Perhaps KitKat’s success should not be surprising. Its familiar red wrapper, memorable advertising and simple “break” ritual make it particularly easy to photograph, share and reinvent online.

Cadbury may still occupy a special place in Britain’s confectionery history, but in the battle of the hashtags, KitKat has snapped off a decisive victory.

https://chrislaas.com

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Rise to the Challenge: Who Will Be Crowned the World’s Best Chelsea Bun Maker?

Dust off your mixing bowls, find the cinnamon and prepare to get sticky, because the World Chelsea Bun Awards are returning for 2026!

Now in their eighth year, the awards are hosted by Royal Warrant holder Partridges of Kensington, the family-run food shop on Gloucester Road. 

The competition brings professional bakers, enthusiastic amateurs and talented young cooks together to celebrate one of Britain’s best-loved baked treats.

This year’s theme is “Traditional Chelsea Buns Meet Innovation,” giving entrants the opportunity to respect the bun’s rich heritage while adding a little imagination of their own.

Will we see unusual spices, locally produced ingredients or unexpected flavour combinations? Or will a beautifully made traditional Chelsea bun prove impossible to beat?

Two Ways to Enter

The competition includes separate categories for professional and amateur bakers, with children under 18 also welcome to take part in the live event.

Bakers can enter through Instagram by sharing a photograph of their creation before 10am on Friday 18 September. Entries should use the hashtag #worldchelseabunawards and tag @world.chelsea.bun.awards.

Instagram entries will be judged on the appearance and overall aesthetic appeal of the finished Chelsea bun. It is therefore time to think carefully about presentation as well as baking!

Those who want the judges to taste their creations can enter the Live Competition. Buns must be delivered to the Partridges Al Fresco Terrace, 17–19 Gloucester Road, London SW7 4PL, between 10am and noon on Sunday 20 September.

Postal entries may also be accepted by prior arrangement, provided they arrive at Partridges in time.

A Festival of Food and Community

Judging will take place during the Gloucester Road “North” Autumn Street Festival on Sunday 20 September.

It promises to be a wonderfully sociable occasion where visitors can eat, shop and celebrate while supporting local independent businesses. Traders will be offering a tempting selection of food and drink, so there should be plenty to enjoy even if you are not entering the competition.

Guests will include Councillor Janet Evans, Mayor of the Royal Borough of Kensington and Chelsea. Judges include former chef, food business owner and television and radio presenter Mark Wogan, alongside Alice Ryan, senior editor of lifestyle magazine Velvet.

Prizes include cash awards and Partridges hampers. The overall Live Tasting Winner will receive £250 and the rather magnificent title of Best Chelsea Bun Baker 2026.

Baking for a Good Cause

Entrants are also invited to donate to Partridges’ chosen charity, React. The charity provides rapid and practical assistance to children with life-limiting illnesses living in financially disadvantaged households across the UK.

The Chelsea bun is reportedly the only bun in the world to have received a Royal Warrant, making this a very special celebration of British baking heritage.

Whether you are an experienced professional, an enthusiastic home baker or a young cook ready to demonstrate your skills, this is your chance to rise to the occasion.

Who will be crowned the world’s finest Chelsea bun maker in 2026? We cannot wait to find out!

Enter here: https://www.worldchelseabunawards.com

https://www.partridges.co.uk

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