Title: Crafting Artisan Chocolates: A Sweet Christmas Gift

As Christmas draws near, finding that perfect gift for loved ones can feel like a challenge. While shop-bought items may be easy, there’s something truly special about handmade presents.

This year, why not surprise your friends and family with something both indulgent and personal: artisan chocolates, lovingly crafted by your own hands.

Making chocolates at home might sound daunting, but with a bit of patience and the right ingredients, you’ll soon discover it’s a rewarding and creative process. 

From rich truffles to decadent pralines, your creations will not only taste better than anything off the shelves, but they’ll also come with a dash of festive flair and a personal touch that money simply can’t buy.

Why Handmade Chocolates?

Handmade gifts, especially food-related ones, offer a warmth that shop-bought presents can't. When you craft chocolates yourself, you control every ingredient and every design. Plus, they can be customised to suit the recipient’s preferences. Whether they prefer dark, milk, or white chocolate, whether they're fans of nuts, spices, or dried fruits, you can tailor each chocolate to their liking.

Besides, chocolates are universally loved! And with Christmas being the season of indulgence, a beautifully presented box of homemade chocolates will always be a hit.

The Basics of Chocolate Making

Learning to make your own chocolates isn’t as difficult as it sounds. Here’s a breakdown of the steps you’ll need to follow.

Choosing Your Chocolate

Start with high-quality chocolate. Avoid the overly sweet varieties found in supermarkets and opt for couverture chocolate, which is perfect for tempering (more on that in a bit). Look for bars with at least 70% cocoa for dark chocolate, 40% for milk, or a creamy white variety.

Tempering Chocolate

This might sound technical, but it’s a crucial step in ensuring your chocolates have that glossy finish and satisfying snap. Tempering involves melting chocolate to a specific temperature and then cooling it to a precise degree. A simple way to do this at home is the ‘seeding method,’ where you melt two-thirds of your chocolate and then gradually stir in the remaining third to cool it down.

Flavouring and Filling

This is where you get to be creative! You can add sea salt, chilli, orange zest, or even a touch of liqueur to your chocolate base. For fillings, think creamy ganache, salted caramel, or nutty praline. Simply pour your tempered chocolate into silicone moulds, add your filling, and then top it off with more chocolate.

Moulds and Shapes

Silicone or polycarbonate moulds are perfect for shaping your chocolates. Whether you’re making traditional round truffles or festive Christmas tree shapes, moulds give your chocolates a professional finish. Remember, the more intricate the design, the more impressive the final result!

Packaging and Presentation

Presentation is key, especially when giving your chocolates as Christmas gifts. Wrap them in gold or silver foil, and place them in a decorative box with festive ribbon. You can even create a bespoke label or handwrite a message to make the gift extra special.

Tips for Success

Use a thermometer: Precision is key when tempering chocolate. A good thermometer will help you get the temperature just right.

Experiment with flavours: Christmas is the perfect time to get creative. Try adding warming spices like cinnamon or nutmeg for a festive twist.

Don’t rush: Take your time, especially when it comes to tempering and setting your chocolates. Patience ensures a smooth, glossy finish.

Thoughtful, Personalised Gifts

One of the joys of making your own chocolates is the personal connection. You can make a batch of chocolates that reflect the recipient’s tastes, whether they adore the richness of dark chocolate, the creaminess of milk, or the sweet simplicity of white chocolate. You might even want to personalise them further by adding initials or Christmas-themed decorations.

Additionally, handmade chocolates can be given as part of a larger gift hamper, paired with mulled wine, homemade biscuits, or other festive treats. The possibilities are endless!

Final Thoughts

Making artisan chocolates for Christmas might seem like an ambitious project, but it’s one that is well worth the effort. Not only do you get to indulge in a creative and fun process, but the end result is a delicious, thoughtful gift that anyone would be thrilled to receive.

So, this year, swap the last-minute rush for a calm and enjoyable kitchen session. Turn up the Christmas music, get your hands a little messy, and watch as your beautifully packaged chocolates bring joy to everyone on your gift list.

Happy crafting, and a very merry (and sweet!) Christmas!

Incidentally, as wife my has a physical allergy to chocolate I'll be looking to make her something else. 

Exploring the Best Artisan Ice Cream Makers in the UK

In the UK, the artisanal ice cream scene is flourishing, with dedicated makers crafting exquisite flavours from the finest ingredients. Here's a look at some of the best artisan ice cream makers across the country.

1. Roskilly’s, Cornwall

Roskilly’s is a gem located on the Lizard Peninsula in Cornwall. Known for its organic, farm-produced ice cream, Roskilly’s uses milk from its own Jersey cows, ensuring a creamy and authentic taste. Their flavours range from classics like Vanilla Clotted Cream to unique options like Gooseberry & Elderflower. https://www.roskillys.co.uk

2. Grom, London

Originally from Italy, Grom has brought its renowned gelato to the UK, with a flagship store in London. Using organic, high-quality ingredients, Grom's gelato is free from artificial flavours and colours. Popular flavours include Pistachio, made from Sicilian nuts, and Stracciatella, featuring rich chocolate flakes. https://grom.it/en

3. Jude’s, Hampshire

Based in Hampshire, Jude’s is a family-run business that has garnered numerous awards. Known for its innovative flavours and sustainable practices, Jude’s offers delights like Salted Caramel, Gin & Tonic, and Black Coconut. They also produce a range of vegan and lower-calorie options. https://www.judes.com

4. Yorvale, Yorkshire

Yorvale, situated on a farm just outside York, prides itself on using traditional methods and locally sourced ingredients. Their ice cream is made from milk produced by their herd of dairy cows. Favourite flavours include Rhubarb Crumble and Mint Chocolate Chip. https://www.yorvale.co.uk

5. Doddington Dairy, Northumberland

Doddington Dairy is nestled in the heart of Northumberland and produces ice cream with a distinctly creamy texture, thanks to the high butterfat content in their milk. Their award-winning flavours include Hedgerow Crumble and Strawberry with Black Pepper. http://www.doddingtondairy.co.uk

6. Mary’s Milk Bar, Edinburgh

In Edinburgh’s Grassmarket, Mary’s Milk Bar is a must-visit for ice cream enthusiasts. Trained in Italy, Mary makes small batches daily, using seasonal ingredients. Flavours change frequently but have included intriguing options like Fennel & Lemon and Blue Cheese & Honey. https://www.marysmilkbar.com

7. Morelli’s, Broadstairs

Morelli’s, with its iconic parlour in Broadstairs, has been serving delightful ice cream since 1932. This family-run business offers a mix of traditional and modern flavours. Don’t miss their Pistachio, made from a secret family recipe. https://www.morellisgelato.com/morellis-broadstairs-kent-uk

8. Kelly’s of Cornwall

Kelly’s has been making Cornish ice cream for over 100 years. Their signature flavour, Cornish Clotted Cream, is a nod to their heritage, while other favourites include Honeycomb Crunch and Raspberry Ripple. Their ice cream is renowned for its rich, creamy texture. https://www.kellysofcornwall.co.uk

9. Northern Bloc, Leeds

Based in Leeds, Northern Bloc focuses on bold flavours and innovative recipes. They are also known for their vegan ice creams, which don’t compromise on taste or texture. Popular flavours include Hazelnut & Rose and Chocolate & Sea Salt. https://www.northern-bloc.com

10. Green & Jenks, Monmouth

Green & Jenks, located in Monmouth, offers artisanal gelato made with local ingredients. Their flavours are inspired by Italian traditions, with a British twist. Highlights include Welsh Honey & Lavender and Monmouth Coffee. https://www.greenandjenks.com

Conclusion

The UK's artisan ice cream makers are truly exceptional, each offering unique and delightful flavours that showcase local ingredients and innovative techniques. Whether you’re in bustling London or the serene countryside, there’s a delicious scoop waiting for you. Indulge in the creamy, rich textures and savour the creativity that these talented makers bring to the world of ice cream.

An Introductory Guide to Artisan Bread Making for Beginners

Several weeks ago we published a blogpost about award-winning baker Dave de la Riviere who runs Your Davey Bread. (https://thatsfoodanddrink.blogspot.com/2024/05/weekend-baker-wins-britains-best-loaf.html)

As a result, we felt inspired to put together an introduction to the world if artisan bread baking for beginners. 

Welcome to the delightful world of artisan bread making! There's something wonderfully satisfying about creating your own bread from scratch. 

Not only is the process therapeutic, but the end result is a delicious loaf with a crusty exterior and a soft, flavourful interior. This guide will walk you through the basics of artisan bread making.

What is Artisan Bread?

Artisan bread is characterised by its high quality ingredients, traditional methods, and minimal use of additives or preservatives. Unlike mass-produced bread, artisan loaves are often made by hand, giving them unique shapes and textures. Common types include sourdough, ciabatta, and baguettes.

Ingredients You'll Need

Artisan bread relies on a few simple, high-quality ingredients:

Strong bread flour: 500 grams

Water: 350 millilitres (lukewarm)

Salt: 10 grams

Yeast: 7 grams (active dry yeast or 15 grams of fresh yeast)

Optional add-ins: seeds, nuts, dried fruits, herbs, or olives

Essential Equipment

Large mixing bowl

Measuring scales

Wooden spoon or dough scraper

Banneton (proofing basket) or a bowl lined with a clean tea towel

Dutch oven or baking stone

Sharp knife or lame (bread scoring tool)

Step-by-Step Guide to Making Artisan Bread

1. Mixing the Dough

In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the lukewarm water. Pour the yeast mixture into the flour mixture. Stir with a wooden spoon or dough scraper until the ingredients are well combined and a sticky dough forms.

2. Kneading

Turn the dough out onto a lightly floured surface. Knead the dough by hand for about 10-15 minutes. This process develops the gluten, giving the bread its structure. The dough should become smooth and elastic. (Kneading is the fun part!)

3. First Rise (Bulk Fermentation)

Place the dough back into the mixing bowl and cover it with a damp tea towel or cling film. Let it rise at room temperature for 1-2 hours, or until it has doubled in size.

4. Shaping

Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a round or oval loaf. If using a banneton, dust it with flour and place the dough inside, seam side up. If using a bowl, line it with a floured tea towel and place the dough inside.

5. Second Rise (Proofing)

Cover the dough with a damp tea towel and let it rise again for 1-2 hours, or until it has nearly doubled in size. This stage is crucial for developing the bread's flavour and texture.

6. Preheating the Oven

About 30 minutes before the dough is ready, preheat your oven to 220°C (200°C fan). Place your Dutch oven or baking stone inside to heat up.

7. Scoring

Carefully turn the dough out onto a piece of baking parchment. Using a sharp knife or lame, make a few slashes on the surface of the dough. This allows the bread to expand during baking and gives it a professional look.

8. Baking

Transfer the dough (on the parchment) into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid. Bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cooling

Remove the bread from the oven and let it cool on a wire rack. Resist the temptation to cut into it immediately; cooling allows the flavours to develop fully.

Tips for Success

Use quality ingredients: High-quality flour and salt can make a significant difference in the flavour of your bread.

Accurate measurements: Use digital scales for precise measurements.

Temperature: Lukewarm water helps activate the yeast without killing it. Room temperature affects rise times, so adjust accordingly.

Practice: Bread making is a skill that improves with practice. Don’t be discouraged by early mishaps.

Conclusion

Making artisan bread is a rewarding experience that connects you with centuries of baking tradition. With practice, you'll develop a feel for the dough and an understanding of how different factors affect the outcome. Whether you enjoy your bread with a slather of butter, dipped in olive oil, or as a base for your favourite sandwich, there's nothing quite like the taste of homemade artisan bread. Happy baking!

The Art of Artisan Coffee Brewing at Home

There’s something undeniably special about starting the day with a perfect cup of coffee. For many, the allure of artisan coffee has transformed a simple morning ritual into a refined art form. 

With a few tips and the right equipment, you can bring the café experience into your home, crafting exceptional coffee that rivals any barista's brew.

Understanding Artisan Coffee

Artisan coffee is all about quality, craftsmanship, and a deep appreciation for the journey from bean to cup. 

It involves selecting high-quality beans, often sourced from small farms that prioritise sustainable practices. These beans are then roasted with precision to highlight their unique flavour profiles.

Essential Equipment

To brew artisan coffee at home, you’ll need some essential equipment:

Coffee Grinder: A burr grinder is preferable to a blade grinder, as it produces a consistent grind size, crucial for even extraction.

Scale: Precision is key in coffee brewing. A digital scale helps measure your coffee and water accurately.

Kettle: A gooseneck kettle allows for controlled pouring, which is essential for methods like pour-over.

Brewing Device: Choose from various methods such as French press, Aeropress, Chemex, or a V60 dripper, depending on your preference.

Fresh Beans: Buy whole beans and grind them just before brewing to preserve freshness.

Selecting Your Beans

Opt for beans that are freshly roasted. Look for the roast date on the packaging and aim to use the beans within two to three weeks of roasting. Explore single-origin beans to experience the distinctive flavours of different regions. For example, Ethiopian beans often have fruity and floral notes, while Brazilian beans may offer a nuttier, chocolatey profile.

The Brewing Process

Measure and Grind: Start with a ratio of 1:16 coffee to water (e.g., 20 grams of coffee to 320 millilitres of water). Adjust according to your taste preference. Grind your coffee to the consistency suited for your brewing method. For example, use a coarse grind for French press and a medium-fine grind for pour-over.

Boil and Cool Water: Boil fresh, filtered water and let it cool to around 93°C (200°F). Water temperature plays a critical role in extracting the right flavours without burning the coffee.

Bloom the Coffee: For pour-over and similar methods, pour a small amount of water over the grounds to let them "bloom". This releases carbon dioxide and allows for better extraction. Let it sit for about 30 seconds.

Brew: Continue pouring the water in a slow, circular motion, ensuring all the grounds are evenly saturated. For a French press, pour the water, stir, and let it steep for about four minutes before plunging.

Enjoy: Once brewed, pour your coffee into a pre-warmed cup. Take a moment to appreciate the aroma before taking your first sip.

Experiment and Refine

Artisan coffee brewing is as much about experimentation as it is about precision. Adjust your grind size, water temperature, and brew time to find what suits your taste best. Keep a journal of your experiments, noting what works and what doesn’t, to refine your technique over time.

Sustainability and Ethical Sourcing

Part of the artisan coffee movement is a commitment to ethical sourcing and sustainability. Support roasters who prioritise fair trade, direct trade, and environmentally friendly practices. This not only ensures better quality coffee but also promotes fair wages and sustainable farming methods.

Final Thoughts

Brewing artisan coffee at home is a rewarding endeavour that can elevate your daily routine. With attention to detail and a bit of practice, you can enjoy café-quality coffee in the comfort of your own home. So, invest in good equipment, choose your beans wisely, and savour the journey of becoming your own barista. Cheers to the perfect brew!

Leveraging Food and Drink Influencers: A Cost-Effective Strategy for Artisan Producers

In the ever-evolving landscape of food and drink marketing, artisan producers often find themselves challenged by limited resources when it comes to promoting their brands. 

Traditional advertising avenues can be costly, leaving many small-scale producers searching for innovative and cost-effective strategies to get their products noticed. In this regard, the rise of food and drink influencers presents a golden opportunity.

Across the digital realm, influencers wield significant power in shaping consumer preferences and driving purchasing decisions. Their authenticity, relatability, and engaged audiences make them powerful allies for artisan producers looking to amplify their brand presence. But how can these producers effectively collaborate with influencers without breaking the bank? Let’s delve into some actionable strategies.

Firstly, it’s essential to identify the right influencers whose values align with those of your brand. Seek out influencers who share your passion for quality, sustainability, and artisanal craftsmanship. Look for individuals whose content resonates with your target demographic, ensuring that their audience matches your ideal customer profile.

Once you’ve identified potential influencers, don’t hesitate to reach out and initiate a collaboration. Many influencers are open to partnerships, especially with smaller brands that offer unique and interesting products. Offer them samples of your offerings, accompanied by a personalised message explaining why your brand would be a good fit for their audience.

When it comes to the collaboration itself, think beyond traditional sponsored posts. Instead, encourage influencers to create authentic and engaging content that showcases your products in a natural setting. Whether it’s a recipe featuring your artisanal cheese or a cocktail crafted with your small-batch gin, let influencers’ creativity shine through.

Additionally, leverage the power of user-generated content by encouraging influencers to host giveaways or contests featuring your products. This not only generates buzz around your brand but also incentivises their followers to engage with your products directly.

Furthermore, consider forming long-term partnerships with select influencers rather than one-off collaborations. Building ongoing relationships fosters trust and authenticity, allowing influencers to become genuine advocates for your brand over time.

Importantly, remember that collaboration doesn’t always require a financial investment. Many influencers are willing to exchange their services for products or experiences, making it a mutually beneficial arrangement for both parties.

In conclusion, the partnership between artisan food and drink producers and influencers presents a wealth of opportunities for brand promotion at minimal cost. By identifying the right influencers, fostering authentic collaborations, and thinking creatively, artisan producers can effectively leverage the influence of digital personalities to elevate their brand presence and reach new audiences. In today’s competitive market, embracing this cost-effective strategy can be the key to success for small-scale producers looking to make a big impact.

If you would like to feature, for free, in That's Food and Drink please send an email to afj_uk@yahoo.com. 

Want to take your cookery to the next level and beyond? The School of Artisan Food Announces a Four-Week Summer School

The School of Artisan Food,which is a not-for-profit school dedicated to inspiring and helping people from all walks of life to learn about healthy, sustainable and delicious food, is justifably proud to be celebrating its 15th anniversary in 2024, having opened its doors back in 2009. 

To mark the anniversary, the School, set in the middle of 15,000 acres of rolling parkland on the beautiful Welbeck Estate at the edge of Nottinghamshire's Sherwood Forest, has announced a special summer programme for 2024 featuring over 40 short courses during July and August. 

The highlight of this year's line-up is a four-week Artisan Summer School, the only artisan summer school of its kind, offering students the opportunity to become immersed in the world of artisan bread baking, viennoiserie, patisserie, pizza making, BBQ and ice cream making, too.

The School of Artisan Food offers a wide range of hands-on courses which are taught all year-round by world-class tutors, from bread to charcuterie, cheesemaking to patisserie and more, with courses ranging from a half day short course to a full BSc (Hons) degree. 

Since the school was opened 15 years ago, it has seen over 15,000 students from all walks of life pass through its doors, with many students going on to form artisan businesses of their own both in the UK and further afield.

Artisan Summer School

Running from 29 Jul -23 Aug 2024, the Artisan Summer School is suitable for home bakers and anyone with a love of artisan food. 

No previous experience is required as students will be guided by the school's world-class tutors Kevan Roberts, Sally-Ann Hunt and Martha Brown to establish strong foundations and progress to advanced skills.

Summer School students will be taught in a small group in the School of Artisan Food's specialist training rooms, gaining much hands-on experience to develop their knowledge, techniques and confidence day-by-day. Highlights will include:

Learning the basics of baking bread, making tinned loaves, bread rolls, brioche, pizza and sourdough;

Graduating to more advanced techniques, including creating gluten-free and buckwheat dough;

Making traditional English pies with hand-raised hot water pie crusts;

Studying artisan patisserie, producing raspberry and meadowsweet financiers, milk chocolate and sesame choux buns, and venison and wild garlic petivier;

In the School's special dedicated teaching dairy, students will make ice cream, butter and yoghurt;

Learning Viennoiserie, producing a range of sweet and savoury laminated pastries, including pain au chocolat, zaatar, gruyere croissants and Danish pastries;

Out of the kitchen, students will also enjoy a visit to a local flour mill to see first-hand how flour is produced; a foraging walk; a picnic by the boating lake; and a behind the scenes tour of the artisan producers based on the Welbeck Estate, including Welbeck Bakehouse, Welbeck Abbey Brewery, DropWorks Rum Distillery, and Stichelton Dairy.

For students who wish to enjoy a truly immersive experience, accommodation is also available on the Welbeck Estate, just yards from the school itself.

Price: £3,995, or £4,995 with accommodation.

Short Courses

In addition to the Summer School, further highlights in the 40-strong short course programme running at The School of Artisan Food this summer will include:

Introduction to Sourdough Baking with Emmanuel Hadjiandreou

Smoking and Curing with Sally-Ann Hunt

Introduction to Fermenting and Pickling with Lindy Wildsmith

Woodfire Pizza with David Finn

Pig in a Day with Andrew Sharp

The school is also delighted to reveal the launch of three new patisserie courses with tutor Martha Brown. By popular demand, these courses, ranging from 1-3 days will cover Pastry Fundamentals (1 day), Vegan Pastry and Viennoiserie (2 days) and Creative Patisserie (3 days).

Prices start at £95 for a half-day course.

For more information, please visit www.schoolofartisanfood.org or call 01909 532 171

To view the School of Artisan Food's full summer programme, visit www.schoolofartisanfood.org/courses 

For more on the Artisan Summer School, visit https://www.schoolofartisanfood.org/courses/artisan-summer-school

Embrace the Craft: Why Artisan Cheese Trumps Mass-Produced Processed Cheese

In the realm of culinary delights, few things rival the satisfaction of a perfectly aged artisan cheese.

From its distinct flavours to its rich history of craftsmanship, artisan cheese stands as a testament to tradition and quality. In contrast, mass-produced processed cheese pales in comparison, lacking the depth of flavour, nutritional value, and cultural significance found in its artisanal counterpart. 

Here are some compelling reasons why you should opt for artisan cheese over mass-produced processed cheese:

Quality Ingredients: Artisan cheese makers prioritise quality over quantity. They source milk from local farms, often using traditional methods and organic practices. This results in cheese with superior taste and texture, as well as heightened nutritional value compared to processed cheese, which often contains additives and preservatives.

Craftsmanship and Tradition: Artisan cheese making is an art form passed down through generations. Each wheel or block of cheese is meticulously crafted by skilled artisans who pour their passion and expertise into every batch. This dedication to tradition and craftsmanship shines through in the complexity and character of the final product, a quality that mass-produced processed cheese simply cannot replicate.

Diverse Flavours and Varieties: Artisan cheese offers an unparalleled variety of flavors and textures, ranging from creamy brie to sharp cheddar to tangy blue. Each cheese reflects the unique terroir of its region and the creativity of its maker. In contrast, mass-produced processed cheese tends to be uniform in flavour and texture, lacking the depth and complexity found in artisanal cheeses.

Supporting Local Communities: By choosing artisan cheese, you're not only treating your taste buds to a culinary adventure but also supporting local farmers and cheesemakers. Artisan cheese makers often operate on a small scale, contributing to the vitality of rural communities and preserving traditional farming practices.

Environmental Sustainability: Artisan cheese making typically involves sustainable practices that prioritises animal welfare and environmental stewardship. Local sourcing reduces carbon emissions associated with transportation, while small-scale farming methods promote biodiversity and soil health. In contrast, the industrial processes used to produce mass-produced processed cheese can have detrimental environmental impacts, such as deforestation and pollution.

Cultural Heritage: Artisan cheese is steeped in cultural heritage, with each cheese telling a story of its origin and the people who produced it. Whether it's a genuine Welsh farmhouse cheese, a rustic French Camembert or a tangy Italian pecorino, artisan cheese connects us to the rich tapestry of human history and culinary traditions.

In conclusion, opting for artisan cheese over mass-produced processed cheese is not just a matter of taste; it's a choice that reflects our values as consumers. By supporting local farmers and artisans, preserving cultural heritage, and prioritising quality and sustainability, we can indulge in the simple pleasure of cheese while making a positive impact on our communities and the planet. 

So, the next time you're at the cheese counter, dare to go artisan and savour the authentic flavours of tradition and craftsmanship.

You can Google cheesemongers near me to find your nearest cheesemonger. 

Made for Drink Teams Up With Baron Bigod to Put a Gastronomic Spin on the Humble Cheese & Onion Crisp

When Made for Drink were given the job by English Heritage to put their unique gastronomic spin on the time-honoured cheese & onion crisp, a stalwart of our island's unrivalled fine crisp traditions, it was immediately clear Dan and his team would be tearing up the rulebook to provide Cheese & Onion with the culinary reboot it so richly deserved.

Baron Bigod was quickly identified as the all-important fine cheese compatriot, a treasured food union that brought one of rural Suffolk's most treasured foodie heroes into Made for Drink's Thursday night fine snacking orbit.  

What is Baron Bigod? It's a proud squidgy cheese in the Brie-de-Meaux style, a small batch artisanal offering that uses only the freshest morning milk from its highly prized Montbeliarde herd, because 'early hours' milk is the perfect temperature for fine cheese production.

According to the founder of Made for Drink, Dan Featherstone, "Baron Bigod has become a regular Thursday night companion on the Featherstone cheeseboard, a newfound favourite among friends and family.  

"Everyone in our fine snacking huddle adores this cheese's deliciously distinct nutty rind and the fresh buttery yet earthy texture that comes complete with a discreet citrusy twang.  When English Heritage challenged me to produce a cheese and  onion crisp that celebrated England's finest cheese wisdom, I knew precisely who to talk to!"

This perfect marriage of like-minded food heroes means Made for Drink is aligned with a fine cheese luminary who will not only help Made for Drink press forwards within the Ontrade, indie wholesalers and discerning food halls ambitions but also grow their profile within the UK's flourishing fine deli and cheese hall estates; establishments that once-upon-a-time might have been a tad sniffy about the rethinking of the ultimate cheese & onion treat.

 "When Dan from Made for Drinks got in touch with us, we were so pleased that they wanted to use our cheese to make crisps. We then got a sample back from Dan, which was the powder flavouring, before it was added to crisps, we were totally blown away! From that moment on we were all fully sold on the idea and can't wait for you all to try them.

"They are a savoury, gourmet delight that combines the creamy and indulgent flavours of the cheese with the crispy, flavourful notes of caramelised onion, resulting in a rich and irresistibly fragrant treat," says Iona , who is the Sales Manager at Fen Farm Dairy.

 From an English Heritage perspective, this latest addition to their fine snacking stable hits all the right notes, adding an unmistakably gourmet twist to a 'nation favourite' whilst shining a light on yet another of our island's inspiring small food producers.

Baron Bigod Cheese & Onion crisps will be is available from June 23 onwards.

Available in 150g (£2.75) & 40g bags (£1.35).

Srsly Low Carb Launches the Last Word in Light-to-Bite, Heavily Seeded Artisan Loaves

An indulgent, artisanal seeded loaf is the latest, possibly proudest, NEW arrival to SRSLY Low Carb's burgeoning portfolio of magnificently tasty bready goods that already includes: a low carb sliced white loaf, plump low carb rolls, a fruit loaf, seeded rolls, ready-to-eat pizza bases, not cross buns and fantastically foldy wraps.

SRSLY Low Carb was born when keto enthusiast Andy Welch discovered he was not able to square his commitment to a non-bloaty low carb diet with his deep-rooted appreciation of amazing, tasty bread. 

After giving the matter careful consideration, Andy became convinced the lack of a credible low carb bread offer was central to oodles of enthusiastic keto disciples falling off their low carb wagons. 

Having spent the last two years establishing SRSLY as Amazon's leading retailer of high protein/low carb bread, Hemel's pioneering keto-centric bread provider is raising funds to take the major mults and foodservice by storm.

SRSLY's NEW ARTISANAL SEEDED LOAF

Unable to find anything to curb those niggling cravings for buttery toasted doorsteps, the ultimate soup sponge and the best ham & cheese toastie, SRSLY set about creating the last word in low carb artisanal loaves.

Each prodigiously plump (320g) seeded loaf offers only a miserly fraction of the carbs generated by everyday breads (45/55g of carbs per 100g). SRSLY's new seeded loaf has a glowing Sugarwise endorsement and delivers just 5.9g of net carbs per 100g which means a new dawn of guilt-free bready joy.

Srslylowcarb.com

You should expect to pay an RSP of £3.89 a loaf.

Introducing Temple Island Rum from the Award-Winning Henley Distillery

This May, the award-winning Henley Distillery will launch its brand new Temple Island Rum. The architect behind England's Best London Dry Gin is now expanding his repertoire to rum and has created a trio of delicious flavours: white, coffee and spiced. 

The small-batch, artisan rums will be available in 50cl and 20cl and each bottle will be hand-filled, hand-labelled and carefully sealed with pride.

Jacob Wilson, co-owner of The Henley Distillery and one of the youngest Master Distillers in the UK, has crafted his rums by blending the very best rums from the Caribbean islands made from sugar cane and molasses before redistilling to enhance and impart new flavours and spices. The spirit is re-distilled in copper alembic stills over open flames, finely controlled by Wilson, to give it a remarkably smooth finish.

Commenting ahead of the launch, Wilson said: “I'm thrilled with all three of the Temple Island Rums, they offer rum fans (and hopefully some converts too) something very special. New product and recipe development is the best part of my job as a Master Distiller and I relish having the creative freedom to push boundaries whilst sticking to my belief in the quality of small batch production. Having been born and bred in Henley on Thames, Temple Island is an affectionate nod to my hometown. It is the closest island to the Distillery and a prominent sight at the start of the Henley Royal Regatta course, with rowing a favourite pastime of mine.” 

Temple Island White Rum

This classic Caribbean white rum has been distilled with Tonka bean and vanilla, then infused with even more vanilla for an exceptionally buttery smooth finish. 

Perfect serve:  a versatile spirit, it pairs perfectly with cola, ginger ale or ginger beer. Or transport yourself to the Caribbean with a Pina Colada.

Temple Island Coffee Rum

Distilled with coffee beans, cacao nibs and vanilla beans and then blended with homemade caramel and vanilla syrups to sweeten and add a depth of colour, this rum is bursting with flavour.

Perfect serve: neat over ice - drink this chilled with your eyes closed, and you'd be forgiven for thinking it's an Espresso Martini but without the caffeine hit.

Temple Island Spiced Rum

A contemporary twist on a classic Spiced Rum, expect to find notes of cinnamon, ginger and black pepper along with soft notes of vanilla and caramel to round out the palate.

Perfect Serve: enjoy neat over ice or with classic pairings of cola, ginger ale or ginger beer. Or a great addition to spice up a Daiquiri or Mojito.

PRICE: The Temple Island Rums will launch on 12 May (pre-order available soon) and will be priced at £35 (RRP) for the 50cl bottle and £15 (RRP) for the 20cl bottle. 

For more information on The Henley Distillery, visit www.thehenleydistillery.co.uk or call 07511 208490.