More delicious news as SHORE wraps up a successful summer with Two Wins at the Scotland Food & Drink Excellence Awards

We have featured SHORE on previous occasions and we are thrilled to an announce that  SHORE was rightfully honoured with the titles of Snack & Accompaniments Product of the Year and Healthier Choice Product of the Year for their Seaweed Chips.

After a recent run of major supermarket listings in Scotland, SHORE, The Scottish Seaweed Company (SHORE), has followed the success with two major awards at the 23rd Scotland Food & Drink Excellence Awards, which recognise outstanding food and drink businesses across the country.

SHORE was honoured with the titles of Snack & Accompaniments Product of the Year and Healthier Choice Product of the Year for their Seaweed Chips, delicious snacks that are not only better for you but also better for the planet. too.

These accolades reinforce SHORE’s ongoing commitment to transforming sustainable, locally sourced Scottish seaweed into nutritious products that taste absolutely delicious.

With recent launches in both Tesco and Morrisons, along with a new Salt & Balsamic flavour being launched in Sainsbury’s and introduced early last month, the last several months have been a remarkable journey for the brand.

“We're obviously thrilled to receive this prestigious Scottish award” said Keith Paterson, head of SHORE. “It’s a strong endorsement of our Seaweed Chips, a product proudly made here in Scotland from a uniquely sustainable Scottish food source. 

"This summer, it’s been a privilege not only to be gaining traction with major retailers but also to resonate with food and drink professionals within the Scotland F&D industry itself.”

SHORE’s Seaweed Chips are now available in select Tesco, Morrisons, Co-op, and Sainsbury’s branches across Scotland. The new Salt & Balsamic flavour has recently been added to their Sainsbury’s range. All flavours can also be found in hundreds of independent stores across the country, as well as in Holland & Barrett and Booths locations nationwide.

That's Food and Drink believes that these SHORE Seaweed Chips will make a tasty and healthy addition to the snack tables at many Christmas parties this December!

https://www.shoreseaweed.com

How to Make Healthy Vegetable Crisps at Home

Crisps are a beloved snack in Britain and Irleand but the shop-bought varieties are often laden with unhealthy fats, excessive salt, and artificial additives. 

Making your own vegetable crisps at home is a fantastic way to enjoy a healthier, tastier alternative. 

Plus, it’s a great way to use up vegetables that might otherwise go to waste. Here’s a step-by-step guide to making delicious, healthy vegetable crisps in your own kitchen.

Ingredients

To make a batch of healthy vegetable crisps, you’ll need the following ingredients:

Vegetables: Choose a variety of vegetables for a colourful and nutritious mix. Good options include:

Sweet potatoes

Beetroot

Potatoes

Carrots

Parsnips

Courgettes

Olive oil: Approximately 2 tablespoons, or enough to lightly coat the vegetables.

Seasonings: Sea salt, black pepper, paprika, garlic powder, or your favourite herbs and spices.

Equipment

Sharp knife or mandoline slicer: For slicing the vegetables thinly and evenly.

Mixing bowl

Baking tray

Parchment paper

Oven

Instructions

1. Preheat the Oven

Start by preheating your oven to 180°C (160°C fan) or gas mark 4. This ensures that the oven is hot enough to crisp up the vegetables without burning them.

2. Prepare the Vegetables

Wash and peel the vegetables if necessary. Using a sharp knife or mandoline slicer, slice the vegetables into thin, even slices about 2-3 mm thick. The thinner the slices, the crispier the crisps will be.

3. Season the Vegetables

Place the vegetable slices in a large mixing bowl. Drizzle them with olive oil and sprinkle with your chosen seasonings. Toss the vegetables to ensure they are evenly coated. Be careful not to use too much oil, as this can make the crisps greasy.

4. Arrange on Baking Trays

Line your baking trays with parchment paper to prevent sticking. Arrange the vegetable slices in a single layer on the trays, ensuring they don’t overlap. Overlapping slices can result in uneven cooking and soggy crisps.

5. Bake the Vegetables

Place the trays in the preheated oven. Bake the vegetables for 15-20 minutes, checking them frequently after the first 10 minutes. Rotate the trays halfway through cooking to ensure even baking. The exact time will depend on the thickness of your slices and the type of vegetable. The crisps should be golden brown and slightly curled at the edges when done.

6. Cool and Store

Once baked, remove the trays from the oven and let the vegetable crisps cool on the trays for a few minutes. This helps them firm up and become crispier. Once completely cool, store the crisps in an airtight container. They can be kept for several days, but are best enjoyed fresh.

Tips for Perfect Vegetable Crisps

Uniform Slices: Ensure that all the slices are of uniform thickness to guarantee even cooking. A mandoline slicer is particularly helpful for this.

Minimal Overlapping: Avoid overlapping the slices on the baking trays. If necessary, bake in batches to ensure each slice has enough space.

Watch Closely: Vegetable crisps can go from perfectly crisp to burnt very quickly, so keep a close eye on them, especially towards the end of the baking time.

Experiment with Flavours: Don’t be afraid to experiment with different seasoning combinations. Rosemary and thyme work well with sweet potatoes, while a bit of cumin can add an interesting twist to carrot crisps.

Conclusion

Making your own vegetable crisps at home is a simple and rewarding way to enjoy a healthy, tasty snack. By using a variety of vegetables and experimenting with different seasonings, you can create a bespoke snack that’s full of flavour and nutrients. So next time you’re craving crisps, skip the shop-bought options and try making your own – your taste buds and your body will thank you!

Crafting Your Own Crisps: A Homemade Snack Revolution

Crisps, a beloved snack, are a staple in British households. However, the mass-produced versions often come laden with preservatives, excessive salt, and artificial flavours. 

So, why not take control of your snack time and craft your own crisps at home? It's simpler than you might think, and the results are deliciously rewarding. 

Here’s a comprehensive guide to making your own crisp snacks in the comfort of your kitchen.

Ingredients You'll Need:

Potatoes (or other root vegetables such as sweet potatoes, beetroot, or parsnips)

Oil (vegetable, sunflower, or olive oil)

Seasonings (salt, pepper, paprika, rosemary, or any preferred herbs and spices)

Equipment:

Sharp knife or mandoline for slicing

Large bowl

Baking sheets or an air fryer

Parchment paper (if baking)

Paper towels for drying

Step-by-Step Guide:

1. Choosing Your Vegetables:

Start with fresh, firm potatoes. Maris Piper or King Edward potatoes are excellent choices for their texture and flavour. For a twist, you can also use sweet potatoes, beetroot, or parsnips, which offer a unique taste and vibrant colours.

2. Slicing:

Using a sharp knife or a mandoline, slice your potatoes thinly. Consistency is key; aim for slices about 1-2mm thick. Thinner slices will be crisper, while slightly thicker ones offer a bit more bite.

3. Soaking:

Place your potato slices in a large bowl of cold water. This helps remove excess starch, ensuring your crisps are light and crispy. Soak for at least 30 minutes, then drain and pat dry thoroughly with paper towels.

4. Seasoning:

In a large bowl, toss your dry slices with a small amount of oil. Ensure each slice is lightly coated. Add your chosen seasonings. Classic sea salt is always a winner, but feel free to get creative with paprika, garlic powder, or even a sprinkle of parmesan cheese.

5. Cooking:

Oven Method:

Preheat your oven to 180°C (160°C fan).

Line baking sheets with parchment paper.

Arrange the slices in a single layer, ensuring they don’t overlap.

Bake for 15-20 minutes, turning halfway through, until golden and crisp.

Air Fryer Method:

Preheat your air fryer to 180°C.

Place the slices in the basket, avoiding overlap.

Cook for 10-15 minutes, shaking the basket occasionally to ensure even cooking.

6. Cooling:

Once cooked, transfer the crisps to a cooling rack. This allows air to circulate around them, keeping them crisp. If you’ve baked multiple batches, let each batch cool before adding the next to avoid sogginess.

Tips for Perfect Crisps:

Uniform Slices: Consistent thickness ensures even cooking.

Proper Drying: Excess moisture is the enemy of crispiness. Pat slices dry thoroughly before cooking.

Even Spacing: Whether baking or air frying, give each slice space to breathe.

Flavour Variations:

Salt & Vinegar: After cooking, sprinkle with salt and a light mist of vinegar.

Cheese & Onion: Mix onion powder with grated cheese, sprinkle over hot crisps.

Chilli Lime: Toss with chilli powder and a squeeze of fresh lime juice.

Storing Your Crisps:

Once completely cooled, store your homemade crisps in an airtight container. They should stay fresh and crispy for several days, though we bet they’ll be devoured much sooner!

Making your own crisps is not just healthier but also a fun and rewarding culinary activity. Enjoy the process, experiment with flavours, and savour the crunch of your bespoke crisps. Happy snacking!

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).