Fire Up the Grill: Celebrating National BBQ Week in Style

Get ready to fire up those grills and unleash the tantalising aroma of sizzling meats and veggies because National BBQ Week is just around the corner! 

From June 3rd to June 9th, BBQ aficionados across the UK will be dusting off their aprons, stocking up on charcoal, and preparing to indulge in the ultimate outdoor cooking experience.

A British Tradition with Global Flair:

While the origins of barbecue may lie across the pond in the American South, the UK has wholeheartedly embraced this culinary tradition, adding its own unique twists and flavours to the mix. National BBQ Week is a celebration of this beloved pastime, showcasing the diversity and creativity of British barbecue culture.

Essential BBQ Staples:

No barbecue would be complete without a mouthwatering array of meats, veggies, and condiments to tempt the taste buds. Whether you're a seasoned pitmaster or a novice griller, there's something for everyone to enjoy during National BBQ Week.

1. Sizzling Steaks and Burgers:

Fire up the grill and sear succulent steaks to perfection, or craft the ultimate burger patties seasoned with herbs and spices. From juicy sirloins to gourmet veggie burgers, there's no shortage of options to satisfy carnivores and vegetarians alike.

2. Flame-Kissed Seafood:

Elevate your barbecue game with a selection of seafood delicacies, from plump prawns skewered on wooden sticks to flaky salmon fillets marinated in zesty citrus and herbs. The smoky flavours of the grill complement seafood beautifully, creating dishes that are both light and satisfying.

3. Veggie Delights:

Vegetarians need not feel left out during National BBQ Week, as there are plenty of delicious plant-based options to enjoy. Grilled halloumi skewers, stuffed peppers, and charred corn on the cob are just a few examples of veggie delights that shine on the barbecue.

4. Side Dishes and Condiments:

No barbecue feast is complete without a variety of side dishes and condiments to accompany the main attractions. From tangy coleslaw and crispy potato wedges to homemade BBQ sauces and relishes, the possibilities are endless when it comes to enhancing the flavour of your grilled creations.

Tips for the Perfect BBQ:

Whether you're a seasoned grill master or a newcomer to the world of barbecue, here are a few tips to ensure your National BBQ Week celebrations are a resounding success:

1. Prep Ahead: Marinate meats, chop vegetables, and prepare side dishes in advance to streamline the cooking process and maximise your time spent enjoying the festivities.

2. Keep it Clean: Make sure your grill is clean and well-maintained to prevent flare-ups and ensure even cooking. A clean grill also helps to impart those coveted grill marks on your food.

3. Experiment with Flavour: Don't be afraid to get creative with your marinades, rubs, and sauces. Experiment with different flavour combinations to discover your signature barbecue style.

4. Embrace the Social Aspect: BBQs are all about bringing people together, so invite friends and family to join in the fun. Share stories, swap grilling tips, and enjoy the camaraderie that comes with cooking outdoors.

National BBQ Week is a time to embrace the great British tradition of outdoor cooking and revel in the simple pleasures of good food, good company, and good times. So fire up those grills, gather your loved ones, and let the festivities begin! Whether you're a barbecue purist or a culinary adventurer, there's never been a better time to celebrate the art of outdoor cooking in all its smoky, flame-kissed glory.

This year, the Gastro Alfresco taste team will be at the following events:

Royal Bath & West Show, Shepton Mallet, May 30-June 1

Lambeth Country Festival, Lambeth, June 8-9

The Great Yorkshire Show, Harrogate, July 9-12

For all the latest news, offers and recipes visit www.nationalbbqweek.co.uk and www.gastro-alfresco.co.uk. You can also keep up to date with events on X, Facebook and Instagram.

Savouring Tradition: Exploring the Rich Tapestry of Tea Culture Across the Globe

Tea, an apparently humble beverage with a storied past, has woven itself into the very fabric of cultures around the world. 

From its origins in ancient China to its ceremonial significance in Japan and its quintessential place in British society, tea has traversed continents and epochs, leaving an indelible mark on history and culture. Join me on a journey as we delve into the fascinating history and cultural significance of tea across the globe.

The Origins of Tea:

The story of tea begins in ancient China, where, according to legend, the Emperor Shen Nong discovered its invigorating properties over 5,000 years ago. Initially consumed for its medicinal benefits, tea gradually evolved into a cultural symbol, celebrated for its delicate flavours and calming effects. By the Tang dynasty (618-907 CE), tea had become an integral part of Chinese society, with elaborate tea ceremonies and rituals flourishing among the aristocracy and scholars.

Tea Spreads Across Asia:

From China, tea cultivation and consumption spread across Asia, taking root in countries such as Japan, Korea, and Vietnam. Each culture infused tea with its own unique traditions and customs, giving rise to diverse tea ceremonies and brewing techniques. In Japan, the ritualized preparation and serving of matcha, a powdered green tea, became central to Zen Buddhism and the Japanese way of life. Meanwhile, in Korea, tea culture embraced simplicity and elegance, with a focus on preserving the natural essence of the tea leaves.

The British Love Affair with Tea:

Tea's journey westward took a pivotal turn in the 17th century when Portuguese and Dutch traders introduced it to Europe. However, it was the British who would ultimately embrace tea with unparalleled fervour, making it an integral part of their national identity. 

In the 18th century, tea became a symbol of refinement and social status among the British aristocracy, with lavish tea parties and afternoon tea rituals becoming de rigueur. The East India Company's monopoly on tea imports further fueled Britain's tea craze, leading to the rise of tea gardens and tea houses across the country.

Tea Today:

Today, tea continues to be cherished and celebrated around the world, transcending boundaries of culture and geography. From the bustling streets of Mumbai, where chai wallahs serve steaming cups of spiced tea, to the tranquil tea plantations of Sri Lanka, where the delicate aroma of Ceylon tea fills the air, tea remains an integral part of daily life for millions of people. Moreover, the global popularity of tea has led to a renaissance of tea culture, with specialty teas and artisanal blends gaining popularity among connoisseurs and enthusiasts alike.

In an ever-changing world, tea stands as a timeless symbol of tradition, community, and connection. Its rich history and cultural significance serve as a reminder of the enduring power of simple pleasures and shared rituals. So, the next time you brew a cup of tea, take a moment to savor not just the taste, but the centuries of history and culture that are infused within every leaf. Cheers to tea, a beverage that continues to unite and delight us all.

The Cookie Conundrum: Exploring the Dichotomy of Cookies and Biscuits Across the Pond

In the culinary realm, there are few conundrums as perplexing as the distinction between cookies and biscuits. 

In America, these sweet treats are universally referred to as cookies, while across the Atlantic in Britain and Ireland, they go by the name biscuits.

 But why the divide? Why do two countries, both speaking the English language, use different terms for the same delightful snack? Let's delve into the delicious history and cultural nuances that have shaped this linguistic dichotomy.

Origins of the Cookie:

The term "cookie" originates from the Dutch word "koekie," which means little cake. Dutch settlers brought their baking traditions to America, where the word evolved into "cookie." Early American cookies were often simple, made from basic ingredients like butter, sugar, and flour, and were popular as a portable, sweet snack.

Biscuits: A British Legacy

On the other side of the Atlantic, the term "biscuit" has its roots in Latin, with "bis" meaning twice, and "coctus" meaning baked. Biscuits have been a staple in British and Irish cuisine for centuries. Initially, they were hard, unleavened bread intended to last long voyages. Over time, biscuits evolved into a variety of forms, including sweet, crumbly treats enjoyed with tea or coffee.

Cultural Influences:

The divergence in terminology can be attributed to various cultural influences and historical factors. British settlers brought their culinary customs, including biscuits, to the New World. However, as America developed its distinct identity, linguistic nuances began to emerge. While the British continued to refer to their sweet treats as biscuits, Americans adopted the term "cookie," perhaps to differentiate them from savoury biscuits or to align with their evolving culinary lexicon.

Differences in Preparation and Consumption:

While cookies and biscuits share fundamental ingredients, their preparation and consumption often differ between the two regions. American cookies tend to be softer and chewier, often loaded with chocolate chips, nuts, or other flavourful additions. They are commonly enjoyed as standalone treats or as dessert accompaniments.

In contrast, British and Irish biscuits encompass a broader range of textures and flavours. From delicate shortbread to crunchy digestives, biscuits in the UK and Ireland cater to various tastes and occasions. They are frequently dunked into tea or coffee, adding a comforting ritual to the act of enjoying these baked delights.

Cultural Significance:

Beyond their culinary distinctions, cookies and biscuits hold cultural significance in their respective regions. In America, cookies are synonymous with comfort, often evoking memories of home-baked treats shared with loved ones. In Britain and Ireland, biscuits are woven into the fabric of everyday life, symbolising hospitality and companionship during tea breaks or social gatherings.

The Global Influence:

In today's interconnected world, culinary traditions are increasingly crossing borders. American cookies have gained popularity worldwide, while British and Irish biscuits are enjoyed by enthusiasts far beyond their shores. As a result, the lines between cookies and biscuits are becoming blurred, with terms often used interchangeably in international contexts.

In conclusion, the distinction between cookies and biscuits reflects the rich tapestry of culinary history and cultural diversity. While language may vary, the universal love for these sweet indulgences transcends borders. Whether you prefer a soft, gooey cookie or a crisp, buttery biscuit, one thing remains certain – there's no denying the irresistible charm of these beloved treats, no matter what you call them.

A Chip Off the Old Block? A Culinary Face-Off: British Chips vs. American French Fries

When it comes to beloved comfort foods, few can match the universal appeal of crispy, golden potatoes. Whether you call them chips or fries, these starchy delights hold a special place in the hearts (and stomachs) of people worldwide. 

However, delve a little deeper into the culinary landscape, and you'll discover that British chips and American French fries, while seemingly similar, boast distinct characteristics that set them apart.

 Let's embark on a flavourful journey to explore the nuances that differentiate these two beloved potato creations.

The Brit's Classic: Chips

In the United Kingdom, the term "chips" conjures up images of thick-cut, chunky potatoes, fried to perfection until they achieve a crispy exterior while retaining a soft, fluffy interior. British chips are traditionally made from floury potatoes like Maris Piper or King Edward, which offer a substantial texture and absorb just the right amount of oil during frying.

One of the distinguishing features of British chips is their larger size. Unlike their American counterparts, which often come in slender strips, British chips are substantial, offering a satisfying bite with each mouthful. They're typically served hot and generously seasoned with salt, ready to be enjoyed on their own or paired with classic accompaniments like malt vinegar or mushy peas.

Across the Pond: American French Fries

On the other side of the Atlantic, French fries reign supreme. Despite the name, these crispy delights are quintessentially American, having been popularised and perfected in the United States. American French fries are characterised by their slender, uniform shape, achieved by cutting the potatoes into thin strips before frying.

The choice of potato variety for French fries in America often leans towards the russet or Idaho potato, known for their high starch content and ability to develop a crispy exterior when fried. Unlike British chips, which are typically thicker and retain more of the potato's natural flavour, American French fries tend to be crispier and may have a lighter, fluffier interior.

The Crisp Factor: Texture Matters

Texture plays a pivotal role in distinguishing between British chips and American French fries. While both are fried to achieve a satisfying crunch, British chips tend to have a thicker, more substantial texture, offering a contrast between the crispy exterior and the soft, pillowy interior. In contrast, American French fries often prioritise a uniform, crispy texture throughout, with a thinner profile that maximises surface area for optimum crunchiness.

The Flavour Profile: Seasoning and Accompaniments

Another key point of divergence lies in the flavor profile and accompanying condiments. British chips are renowned for their simplicity, often seasoned with a generous sprinkling of salt or accompanied by traditional condiments like malt vinegar, ketchup, or mayonnaise. 

In contrast, American French fries embrace a wider array of flavors, ranging from classic salt and pepper to gourmet variations like truffle oil or chili seasoning. Additionally, American French fries are commonly paired with dips such as ketchup, mustard, or creamy sauces like ranch or aioli.

Conclusion: A Tale of Two Potato Classics

In the timeless debate of British chips versus American French fries, both sides have their loyal proponents. Whether you prefer the hearty satisfaction of British chips or the crispy allure of American French fries ultimately boils down to personal taste. 

While the differences between these two potato classics are evident, one thing remains constant, their ability to bring joy and comfort to food lovers around the world, one delicious bite at a time. So, the next time you find yourself craving a savory potato treat, consider embarking on a culinary adventure to explore the nuanced delights of British chips and American French fries. After all, there's no wrong choice when it comes to indulging in the simple pleasures of fried potatoes.

Best of beer writing honoured at beer writers’ banquet: Ben McFarland crowned as beer writer of the year

Ben McFarland was crowned Beer Writer of the Year at the British Guild of Beer Writers Annual Awards Dinner on 1st December.

The Beer Writer of the Year is chosen from one of seven category winners which seek to find the very best of beer writing and journalism in the UK.

As well as picking up the overall title, McFarland also won the Fuller’s ESB Award for Best Writing for the Beer & Pub Trade.

Last year’s winner and chairman of the judges Simon Jenkins said: “Ben is really setting the standard for writing about beer. His work is always interesting and informative – and his passion for the subject really shines through everything he writes.”

Other winners named at the event at the London Riverside Park Plaza included Mark Dredge for beer and food writing, Martyn Cornell in the online category for his blog ‘Zythophile’ and Marverine Cole, for her regional television work.

Pete Brown scooped the new award for corporate communications, Des de Moor picked up the beer and travel writing prize, and Adrian Tierney-Jones was named national journalist of the year. The Guild’s Brewer of the Year was named as Kernel Brewery’s Evin O’Riordain

Results in full:

Brewer of the Year 2011 - Evin O’Riordain, Kernel Brewery

Budweiser Budvar John White Travel Bursary - prize £1,000 plus trip to Czech Republic . Winner: Des de Moor

Shepherd Neame 1698 Award for Beer and Food Writing - prize £1,000. Winner: Mark Dredge

Thwaites Award for Best Corporate Communications - prize £1,000. Winner: Pete Brown

Brains SA Gold Award for Best Use of Online Media - £1,000 & £500. Winner: Martyn Cornell; Silver Award: Mark Charlwood

Adnams Award for Best Writing in Regional Media - prize £1,000 & £500. Winner: Marverine Cole; Silver Award: Gavin Aitchison

Fuller’s ESB Award for Best Writing for the Beer and Pub Trade - prize £1,000 & £500 . Winner: Ben McFarland: Silver Award: Glynn Davis

Molson Coors Award for Best Writing in National Media - prize £1,000 & £500 Winner: Adrian Tierney-Jones; Silver Award: Will Hawkes

The Michael Jackson Gold Award – Beer Writer of the Year 2011: Ben McFarland

Judges this year were: Simon Jenkins, winner of the 2010 Beer Writer of the Year title; Fiona Matthias, executive editor of The Sunday Telegraph; Martin Ross, journalist, writer and home brewer; Martin Kellaway, founder of Wharfebank Brewery in Leeds and Joanna Copestick, who has commissioned and published a number of books about beer.

Simon Jenkins added: "The exciting thing for myself and my fellow judges was seeing the sheer range of material which is being published about beer – whether in books, newspapers, magazines, TV, radio and online."

"This reflects a fundamental change in Britain’s brewing industry, which has seen huge numbers of micro-brewers and craft brewers posing an increasing challenge to the dominance of the industry’s big boys. These brewers have brought hundreds of new beers to the market, and opened up to customers a vast new array of tastes, styles and experiences."

"These awards celebrate the very best in British beer writing. The scope, scale and variety of the work created by the winners is astonishing, and show that writing about our national drink is now being treated very seriously indeed."

On the Brewer of the Year Award given to Evin O’Riordain, British Guild of Beer Writers chairman Tim Hampson said: “Even though the Kernel brewery is not yet two years old, Evin O'Riordan and his team have created some of the most stunning beers in the country. If you're thinking about the London craft beer scene, just saying the phrase 'Craft Brewer' evokes images of this microbrewer working in his train arch brewery.

“The creative flair of O'Riordan with his passion for collaboration and generosity of spirit which has produced beers such as IPA Black, London Brick, Big Brick to name just three, speaks volumes about what is going on in the London craft beer scene and it's down to people like Evin.”

More than 230 journalists, brewers and pub operators attended the dinner at the London Riverside Park Plaza. The British Guild of Beer Writers was established in 1988 to help spread the word about beer and brewing and improve standards of beer writing in general. Today the Guild has more than 150 members – to find out more go to www.beerwriters.co.uk.

PICTURED: (l-r) Ben McFarland, Beer Writer of the Year 2011 and Simon Jenkins, chair of judges, British Guild of Beer Writers Annual Awards 2011

British Guild of Beer Writers www.beerwriters.co.uk

(EDITOR: The hearty congratulations of That's Food and Drink go to all concerned. Well done for helping to promote good, healthy British real ales!)