How to Host an End of British Summertime Party

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As the days grow shorter and the long, lazy evenings of summer fade into memory, the end of British Summertime (BST) provides a perfect opportunity for a final hurrah before the clocks go back. 

Hosting an informal gathering to mark the end of BST can be a wonderful way to enjoy the last of the season's warmth and light, while also embracing the cosiness that autumn brings. Here’s how to throw a memorable farewell to summer and welcome the darker months in style.

1. Pick the Right Date

The clocks go back in the UK on the last Sunday of October. This year, the perfect date to throw your gathering would be the Saturday just before, giving everyone a chance to enjoy themselves without worrying about an early Monday morning.

2. Plan a Hybrid Indoor-Outdoor Setting

Although October can still offer some pleasant days, the weather can be unpredictable. To cover all bases, plan your event so it can move seamlessly between indoors and outdoors. Set up a bonfire or outdoor heaters in the garden, string fairy lights or lanterns for warmth and atmosphere, and keep cosy blankets on hand for when the chill sets in. Have a comfortable indoor space ready too, in case the weather doesn't cooperate.

3. Seasonal Decor

Reflect the change in seasons with your decor. Think pumpkins, autumn leaves, pine cones, and candles to create a warm and inviting atmosphere. You can use traditional autumn colours—orange, brown, yellow—and add in some fairy lights to keep the summer vibes alive. Rustic touches like wooden platters or woven baskets can also add to the seasonal feel.

4. Create a Cosy Menu

For food, go for hearty dishes that give a nod to both summer and autumn. A BBQ might still be a good option, especially if you're outdoors, but consider adding autumnal flavours such as roasted root vegetables or warm soups served in mugs. Mulled cider or hot toddies can be great alternatives to chilled summer cocktails, while s’mores or baked apples make for fun, seasonal desserts.

5. Outdoor Games and Activities

While daylight is fading, the twilight hours offer a unique opportunity to create some fun. Garden games like croquet or lawn bowls are still possible in the early evening, but as night falls, think of activities that suit the darker atmosphere. A bonfire with marshmallow toasting, storytelling, or even stargazing (weather permitting) can add a magical touch to the event.

6. Music to Match the Mood

The right playlist will set the tone for the gathering. Start with some upbeat summer tunes to lift the mood as guests arrive and gradually shift to slower, acoustic melodies as the evening progresses. Think of music that complements the transition from summer's carefree energy to autumn’s more reflective atmosphere. If you have any musically inclined guests, encourage a bit of live music or acoustic singalongs by the fire.

7. Send Your Guests Home with Autumnal Goodies

A nice touch to wrap up the event is to send your guests home with small autumn-themed party favours. Consider little jars of homemade jam, spiced biscuits, or even packets of seasonal seeds for planting next spring. These small gestures will leave your guests with a warm feeling as they say goodbye to British Summertime.

8. Embrace the Time Shift

Since the clocks go back an hour, use this to your advantage! Celebrate that "extra hour" by starting your party a little later than usual and encouraging guests to make the most of the longer night. Whether it’s lingering around the bonfire, enjoying one more drink, or sharing a few more laughs, the extra hour is the perfect excuse to keep the party going just a little longer.

Final Thoughts

The end of British Summertime doesn’t have to be a sombre affair. By hosting a small gathering with friends and family, you can celebrate the change in seasons and enjoy the best of both worlds—the lingering glow of summer and the cosy promise of autumn. With a little planning, some seasonal touches, and the right atmosphere, your party will ensure everyone transitions into the darker days with a smile.

Embrace the Seasons: Cooking with Seasonal Produce

As we navigate through the year, the changing seasons offer an ever-evolving bounty of fresh produce. 

Cooking with seasonal ingredients not only enhances the flavours of our dishes but also supports local farmers and reduces our carbon footprint. 

In the UK, each season brings its own unique harvest, offering an array of fruits and vegetables that are at their peak in terms of taste and nutritional value.

 Here’s a guide to making the most of what each season has to offer, with a few recipe ideas to get you started.

Spring: A Fresh Start

Spring is a time of renewal and growth. As the days get longer and the weather warms, the first crops of the year begin to appear. Look out for:

Asparagus: This tender vegetable is a true springtime treat. Try roasting it with a drizzle of olive oil and a sprinkle of sea salt for a simple yet delicious side dish.

Rhubarb: Perfect for desserts, rhubarb’s tartness pairs wonderfully with sweeter fruits like strawberries. A classic rhubarb crumble is a must-try.

New Potatoes: These small, waxy potatoes are delicious simply boiled and tossed with butter and fresh herbs.

Recipe Idea: Spring Vegetable Risotto

Ingredients:

300g asparagus, trimmed and cut into bite-sized pieces

150g peas (fresh or frozen)

1 onion, finely chopped

2 cloves garlic, minced

300g Arborio rice

1 litre vegetable stock

125ml white wine

50g Parmesan cheese, grated

2 tbsp olive oil

Fresh mint and parsley, chopped

Instructions:

Heat the olive oil in a large pan and sauté the onion and garlic until soft.

Add the rice and stir for a couple of minutes until it’s well coated with the oil.

Pour in the white wine and stir until it’s mostly absorbed.

Begin adding the stock, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more.

After about 15 minutes, add the asparagus and peas.

Continue adding stock and stirring until the rice is creamy and cooked through.

Stir in the Parmesan cheese and fresh herbs before serving.

Summer: A Burst of Flavour

Summer brings an abundance of vibrant and juicy produce. It’s the perfect time to enjoy:

Tomatoes: At their sweetest in the summer months, they’re perfect for salads, sauces, and salsas.

Courgettes: Versatile and prolific, they can be grilled, stuffed, or turned into zoodles (courgette noodles).

Berries: Strawberries, raspberries, and blueberries are all at their best. Enjoy them fresh or use them in desserts like Eton mess or summer pudding.

Recipe Idea: Grilled Courgette and Tomato Salad

Ingredients:

2 courgettes, sliced lengthways

4 large tomatoes, sliced

100g feta cheese, crumbled

Handful of fresh basil leaves

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Instructions:

Preheat the grill to high.

Brush the courgette slices with olive oil and season with salt and pepper.

Grill the courgette slices for 2-3 minutes on each side until tender and slightly charred.

Arrange the courgette and tomato slices on a serving platter.

Drizzle with olive oil and balsamic vinegar.

Scatter the feta cheese and basil leaves over the top before serving.

Autumn: A Harvest Feast

As the weather cools, the autumn harvest brings a wealth of hearty and flavourful produce. Look out for:

Pumpkins and Squashes: Perfect for soups, stews, and roasting.

Apples and Pears: Great for baking and making preserves.

Cabbage and Kale: These leafy greens are packed with nutrients and can be used in a variety of dishes.

Recipe Idea: Roasted Pumpkin Soup

Ingredients:

1 small pumpkin, peeled and cubed

2 carrots, chopped

1 onion, chopped

2 cloves garlic, minced

1 litre vegetable stock

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

Fresh coriander for garnish

Instructions:

Preheat the oven to 200°C.

Toss the pumpkin and carrots with olive oil, cumin, coriander, salt, and pepper.

Spread the vegetables on a baking tray and roast for 25-30 minutes until tender.

In a large pot, sauté the onion and garlic until soft.

Add the roasted vegetables and vegetable stock to the pot.

Bring to a simmer and cook for 10 minutes.

Blend the soup until smooth and adjust seasoning to taste.

Garnish with fresh coriander before serving.

Winter: Warming Comforts

Winter’s chill calls for hearty, warming dishes made with robust seasonal produce. Look for:

Root Vegetables: Carrots, parsnips, and turnips are excellent for roasting and stews.

Brussels Sprouts: Often misunderstood, these can be delicious when roasted or sautéed with bacon.

Leeks: Perfect for soups and pies, leeks add a subtle, sweet flavour.

Recipe Idea: Root Vegetable Stew

Ingredients:

2 carrots, chopped

2 parsnips, chopped

1 turnip, chopped

1 leek, sliced

2 potatoes, chopped

1 litre vegetable stock

2 tbsp olive oil

2 cloves garlic, minced

1 tsp thyme

1 tsp rosemary

Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot and sauté the garlic and leeks until soft.

Add the carrots, parsnips, turnip, and potatoes, and cook for a few minutes.

Add the thyme, rosemary, salt, and pepper.

Pour in the vegetable stock and bring to a simmer.

Cook for 30-40 minutes until the vegetables are tender.

Adjust seasoning to taste before serving.

Cooking with seasonal produce not only enriches our meals with the freshest flavours but also keeps us connected to the natural cycles of the year. By celebrating the best of what each season has to offer, we can enjoy a varied and delicious diet all year round. Happy cooking!

Waitrose lowers prices of a further 250 products making everyday foods and even roast dinners cheaper

From tomorrow, Wednesday 13 September, Waitrose will be cutting the prices of 250 popular autumnal products including everyday food item staples such as pasta, whole chickens, sausages and potatoes.

Charlotte Di Cello, who is the Commercial Director for Waitrose, said: “Giving our customers good value for money is a priority for Waitrose and we will be continuing to work hard to keep our prices low, whilst at the same time maintaining our quality and supporting our fantastic farmers.

“We'll continue to deliver our market leading quality, using our outdoor-bred pork, responsibly sourced fish, higher-welfare chicken and LEAF marque-certified British fruit and veg. The only thing that's changing is the price, so Waitrose customers will be able to continue enjoying great value but with no compromise."

She went on to say: “Besides lowering the prices of hundreds of our products, we're also passing on additional savings to our customers when the prices we pay fall due to food inflation dropping. We’ve already lowered the prices of dairy products, household goods such as toilet paper, and canned vegetables as a result of inflation falling on those particular items.

"This is the third time we’ve cut the prices of hundreds of products this year due to our record £100m investment in lowering prices.  We’ve also launched new meal deals this year including our  first lunchtime meal deal, and steak and pizza meal deals giving customers more ways to maximise the value they get from shopping with us.  Meal Deal sales have tripled so far this year."

https://www.waitrose.com

New Home Farm Kitchen Lamb, Carrot & Prune Tagine from Eversfield Organic, Perfect for Autumn

One of the UKs top online organic food retailers, Eversfield Organic, is absolutely thrilled to unveil its new Home Farm Kitchen Lamb, Carrot & Prune Tagine just in time for the autumn months. 

The utterly delicious tagine captures the essence of the season, offering a warm and comforting meal for when the nights begin to draw in. 

Slow-cooked to utter perfection, Eversfield Organic's Home Farm Kitchen Lamb, Carrot & Prune Tagine is a chef-prepared dish employing (of course!) only the highest quality organic ingredients, sourced directly from Eversfield Organic's own organic pastures plus trusted local suppliers. 

By being able to prioritise sustainable farming practices, Eversfield Organic ensures the lamb used in the tagine is of the highest of welfare standards, guaranteeing a meal that's both ethical and delicious, too. 

The Home Farm Kitchen range helps contribute to their closed-loop sustainability ethos and minimises food waste, making certain all the delicious cuts of their organic meat are put to very good use.

The rich and juicy flavours of Eversfield Organic's lamb perfectly complement the sweetness of organic prunes and specially selected spices.  Brimming with authentic and utterly delicious North African flavours, this fragrant tagine doubles up as a quick and easy lunch or as a nourishing evening dish. 

Dispatched frozen to preserve its flavours and freshness, the Home Farm Kitchen Lamb, Carrot & Prune Tagine is very carefully packaged to ensure its safe delivery to your own kitchen. 

As the tagine makes its way to customers it will naturally defrost, allowing for a seamless cooking experience upon arrival at your home. This convenient feature saves busy families time in meal preparation while still enjoying a homemade, wholesome meal, allowing parents to spend more quality time with their children after a long day of work, school and other activities.

Eversfield Organic's Home Farm Kitchen Lamb, Carrot & Prune Tagine is now available to buy at www.eversfieldorganic.co.uk (£6.95; 550g). Each pack will serve three, although if hungry, then a more generous portion size will serve two!

For more information on Eversfield Organic please visit www.eversfieldorganic.co.uk or follow Eversfield Organic on Twitter, Facebook and Instagram.