How to Launch a Local Food and Drink Trail with Your Tourism Board, Chamber of Commerce and Businesses

Creating a food and drink trail in your local town or suburb is a fantastic way to promote regional producers, support small businesses, and encourage tourism. 

Whether you're in a bustling market town, a picturesque suburb, or a rural village, a well-organised trail can bring people together and boost the local economy. 

Here's how you can get started by working collaboratively with your tourism board, chamber of commerce, and food and drink businesses.

1. Understand the Power of a Food and Drink Trail

Food and drink trails offer visitors a curated experience, a way to sample the best local bites, sips, and stories in one cohesive journey. 

Trails not only encourage people to explore your area, but they also extend visitor stays, increase spending in local shops, and create memorable experiences that drive return visits and positive word of mouth.

2. Rally Your Partners

A successful trail starts with collaboration. Reach out to:

Your Local Tourism Board – They can help with promotion, mapping, branding, and grant funding.

Chamber of Commerce – They’ll likely know all the local business owners and can coordinate with a wider network of stakeholders.

Independent Businesses – Bakeries, breweries, distilleries, delis, cafés, pubs, farm shops, and restaurants all bring something unique to the table.

Host a meeting to share the concept and invite feedback. Emphasise how participation can increase footfall and visibility for each venue.

3. Decide on the Trail Format

Will it be a walking trail, a driving route, or a combination of both? Consider:

Themed Trails – For example, “The Artisan Trail”, “Sweet Tooth Tour”, or “Ale and Tapas Route”.

Time-Limited Events – A weekend trail, monthly tasting night, or seasonal campaign (like a Christmas trail).

Permanent Trail – With printed maps, a mobile app, or signage around town.

Whatever format you choose, make sure it’s accessible and clearly signposted.

4. Create a Brand and Marketing Plan

Work with your tourism board and local creatives to design a logo, trail map, and website or landing page. Include:

Descriptions of each business on the trail

Opening hours

Contact details

Social media handles

GPS or paper map routes

Encourage each business to promote the trail on their own platforms, and consider setting up a dedicated Instagram or Facebook page.

5. Offer Incentives and Experiences

Add value to your trail by offering:

Passports and Stamps – Visitors get a stamp at each stop and can win a prize for completing the trail.

Tasting Experiences – Offer exclusive samples, behind-the-scenes tours, or chef’s specials for trail participants.

Trail Tickets – Charge a small fee to cover a tasting at each location, which can help with logistics and funding.

6. Think Seasonally and Sustainably

Plan themed trails around events like British Food Fortnight, harvest season, or Christmas markets. Make sure you include:

Recycling points

Clear travel information (public transport options or parking)

Accessibility for all

This will help position your trail as a responsible and inclusive experience.

7. Measure and Celebrate Success

Track attendance, social media engagement, and business feedback. Ask visitors for reviews and testimonials. Celebrate your successes with press coverage, thank-you events, and public recognition of participating businesses.

Conclusion: Taste the Potential

A food and drink trail isn't just about eating and drinking – it’s about community pride, storytelling, and economic development. By bringing together your local tourism board, chamber of commerce, and food and drink businesses, you can create something that puts your town or suburb on the culinary map.

So, get planning, get tasting, and get your town ready to show off its finest flavours!

Need help planning your trail or designing your promotional materials? Your tourism board may offer support, and many local designers or marketing students are keen to get involved in community projects. Keep it local – and keep it delicious!

SW16 Bar & Kitchen Puts English Wine in the Spotlight This English Wine Week

Streatham Hill's favourite neighbourhood restaurant, SW16 Bar & Kitchen, is making some waves this English Wine Week with a bold celebration of British vineyards and seasonal British produce, showcasing how a local restaurant can redefine destination dining.

Once a modest bar on Streatham Hill, SW16 has evolved into one of South London's most exciting culinary spots. 

Led by 25-year-old hospitality rising star Tom Small, the restaurant has built a well-deserved reputation for heartfelt service, sustainability, and honest, flavour driven food that speaks for itself.

Now, with a bespoke tasting menu and curated wine pairings featuring standout producers such as Hundred Hills, Whitewolfe Estate, and Davenport Vineyards, SW16 is bringing English wine to the forefront of the local dining scene.

“We've gone from barely stocking English wines to proudly serving Welsh orange wine and Cornish Pinot Noir,” Small told That's Food and Drink.

“What's exciting now is the story behind each bottle, family businesses, biodynamic pioneers, vineyards thriving thanks to climate change. This is wine worth that's well worth discovering.”

Guests can enjoy a special two or three course tasting menu created by Head Chef Teddy Karkut, paired with Tom's handpicked selection of English wines. The menu, which includes standout dishes including scallop ceviche and british rump steak, captures the essence of SW16's ethos: seasonal, Quality ingredients and always local.

SW16 has recently gained acclaim for its monthly Italian Supper Club:

“SW16 is already a beloved local spot, but this supper club made it feel like a destination.”

“The Supper Club, Offers locals another reason to fall in love with this restaurant”

“SW16 is a dining spot hidden gem”  

This same energy is being poured into English Wine Week, a showcase not just of great bottles, but of a restaurant pushing boundaries in local dining. 

With intelligent, thoughtful pairings, a focus on independent producers, and a commitment to genuine hospitality, SW16 is proving that you don't have to leave your postcode for a world class food and wine experience.

Tom Small is available share his expertise and comment on:

English Red - Is it worth it?

How English farmers are selling livestock and planting vines. Climate change and how it's already begun to change our agriculture.

English wine, is it genuinely accessible for the restaurant trade?

The English obsession with wine. Why do we have more Masters of Wine than anywhere else in the world?

Wine influencers, and why they're important for the new generation of wine rookies, geeks and fledgling sommeliers. 

https://sw16barandkitchen.com

Meet the Experts: Branding, Marketing and PR Event for Food and Drink Businesses at the Food WorksSW

One-of-a-kind food and drink innovation centre, The Food WorksSW is prepared to host a totally free 'Meet the Experts: Branding, Marketing and PR' event on Thursday 22nd May at its Weston-super-Mare location. 

It's open to all UK-based food and drink businesses and will run from 10.30am - 1.30pm.

Designed for small and medium-sized enterprises (SMEs) in the food and drink sector, the expert-led event will focus on how to cut through and get brands noticed in a crowded market, and how to protect a brand's intellectual property. 

Attendees will gain valuable insights from industry specialists Mark Girvan, Creative Partner at Buddy Creative, Photographer and Video Content Creator Becky Craven, RAW PR's Co-Director Hayley Reynolds and Account Manager Harry Hook. 

Thatchers Cider Company made headline news in a recent high profile trade mark infringement case win against supermarket giant Aldi. Thomas Chartres-Moore, Head of Intellectual Property and Data Protection at Stephens Scown LLP and lead partner advising Thatchers in the case, will be sharing his knowledge of standing up to copycat cheaper products that hop on the coattails of the innovation and investment food and drink producers have put into their products.

Attendees will have the valuable chance to network with like-minded businesses on arrival as well as an optional tour of the centre's facilities afterwards. To book your place, visit www.foodworks-sw.co.uk. 

As part of its ongoing commitment to supporting food and drink businesses, The Food WorksSW will continue to offer a mix of webinars and in-person events throughout 2025. Businesses can sign up for their newsletter to be one of the first to know about their events. 

Created by North Somerset Council and operated by the Future Food Partnership CIC, a not-for-private-profit Community Interest Company, The Food WorksSW provides start-ups, established companies and hospitality businesses with the experience and equipment they require to grow and innovate. Located in Weston-super-Mare, less than 30 minutes from Bristol, the centre is the only one in the entire South West. 

The Food WorksSW features five development kitchens with dedicated specialist equipment, 12 food grade business units, in-house technical experts, a business lounge and coffee shop (open to all businesses), meeting room and conference facilities and hosts multiple industry training and seminar events throughout the year.

The development kitchens are available for flexible short-term contract hire for food and drink businesses of all sizes, along with the meeting room and conference facilities. 

Technical support packages are also available at the centre and are designed to help businesses navigate their way through a range of food disciplines – from new product development and quality assurance hygiene to food safety and efficiency.

The centre has also recently announced its first ever partnership opportunity that will give businesses the chance to support the team, provide advice and guidance to both existing and emerging food and drink brands, and become an integral part of the country's food, drink and hospitality scene.  To find out more about its partnership opportunities, visit www.foodworks-sw.co.uk/workingwithus.

For more information on The Food WorksSW visit foodworks-sw.co.uk, or follow @foodworks_sw on Instagram, Facebook and X. 

How to Become a Food and Drink Influencer: A Comprehensive Guide

Becoming a food and drink influencer is an exciting journey that combines passion, creativity, and strategic planning. 

If you have a love for culinary delights and beverages and want to share your experiences with a wider audience, this guide will help you navigate the path to becoming a successful influencer in the food and drink industry.

1. Identify Your Niche

The first step is to identify your specific niche within the broad food and drink category. Do you have a penchant for vegan cuisine, gourmet dishes, street food, or craft cocktails? Perhaps you are passionate about healthy eating, baking, or exploring international cuisines. Defining your niche will help you target your audience more effectively and establish your unique voice.

2. Create High-Quality Content

Content is king in the world of influencers. Focus on creating high-quality, visually appealing content that resonates with your audience. Invest in a good camera or smartphone with a high-resolution camera. Learn basic photography and editing skills to make your food and drink photos look irresistible. Experiment with different angles, lighting, and backgrounds to make your images stand out.

3. Engage with Your Audience

Building a loyal following requires consistent engagement with your audience. Respond to comments, ask questions, and encourage your followers to share their thoughts and experiences. Use polls, Q&A sessions, and interactive stories on social media platforms to create a sense of community. Engagement is crucial for building trust and loyalty among your followers.

4. Leverage Social Media Platforms

Different social media platforms have different strengths. Instagram is a visual platform ideal for sharing photos and short videos, while YouTube is perfect for longer, more detailed video content such as recipe tutorials and food reviews. TikTok is great for short, engaging clips that can go viral quickly. Tailor your content to fit the platform and maximise your reach.

5. Collaborate with Other Influencers and Brands

Networking is a powerful tool for growth. Collaborate with other influencers in your niche to reach a broader audience. Partner with brands that align with your values and niche to create sponsored content. These collaborations can provide additional exposure and credibility. Always disclose partnerships to maintain transparency with your audience.

6. Stay Authentic

Authenticity is key to gaining and retaining followers. Share your genuine experiences and opinions about food and drink. Avoid overly staged content and be honest in your reviews. Followers appreciate authenticity and are more likely to trust and engage with influencers who are genuine.

7. Stay Informed and Adapt

The food and drink industry is dynamic, with new trends emerging regularly. Stay informed about the latest trends and adapt your content accordingly. Attend food festivals, follow industry news, and keep an eye on social media trends. Staying current will keep your content relevant and interesting.

8. Monetise Your Influence

Once you have built a substantial following, explore ways to monetise your influence. This can include sponsored posts, affiliate marketing, creating and selling your products, or offering premium content through platforms like Patreon. Diversifying your income streams can provide financial stability and support your growth as an influencer.

9. Stay Consistent

Consistency is crucial in maintaining and growing your follower base. Develop a content calendar and stick to a regular posting schedule. Whether it’s daily, weekly, or bi-weekly, consistency helps keep your audience engaged and looking forward to your next post.

10. Evaluate and Adjust

Regularly evaluate your performance using analytics tools available on social media platforms. Assess which types of content perform best and adjust your strategy accordingly. Be open to feedback and continuously look for ways to improve your content and engagement.

Becoming a food and drink influencer is a rewarding journey that requires dedication, creativity, and strategic planning. By identifying your niche, creating high-quality content, engaging with your audience, leveraging social media platforms, collaborating with others, staying authentic, adapting to trends, monetising your influence, staying consistent, and continuously evaluating your performance, you can carve out a successful space for yourself in the vibrant world of food and drink influencers. Happy influencing!

The Best, Splash-out Wine to Impress your Loved One with this Valentine's Day

Nothing says 'I love you' more than gifting them a truly showstopper wine to your loved one for Valentine's Day.

For those looking for wines that impress, look no further than Robert Mondavi Winery's 2018 To Kalon Reserve Cabernet Sauvignon.

Awarded 95 points by James Suckling in 2022, who praised it as an expressive wine with 'incredible depth and complexity' and impressive palate which 'just keeps going', this wine promises to amaze your special someone on Valentine's Day.

This wine boasts aromas of abundant black fruit, mingled with delicate violets, while the palate reveals layers of tobacco, molasses and liquorice, offering a dense, concentrated body with fresh acidity and a smooth finish.

As the wine hails from the 'To Kalon' vineyard in Napa Valley, California, translating as 'The Highest Beauty' in Greek, why not gift them a wine from a vineyard that is as beautiful as they are?

The 2018 To Kalon Reserve Cabernet Sauvignon is available from Vino.com for £135.00.

You can learn more here https://robertmondaviwinery.com.

A New Dawn for Fine Dining. The Trencherman's Guide Heralds a New, Wonderful Era for Hospitality

At the recent launch of the 31st edition of the Trencherman's Guide, the South West's original dining guide, Michael Caines MBE, chair of the Trencherman's committee, stated: "Many have declared a new dawn for fine dining in this post-Covid world and this 31st edition of the Trencherman's Guide proves it.

"In the South West and across the rest of the UK, the dining scene is evolving; there's no question about it,' says Michael, a leading light on the South West food scene who owns Michelin-starred Lympstone Manor in Devon, The Cove at Maenporth in Cornwall, and Mickeys Beach in Exmouth. 'Browse the pages of the Trencherman's Guide edition 31 and you'll find, more than ever before, the diverse ways that chefs and restaurateurs are extending their core business to incorporate a variety of dining experiences that don't compromise on quality.

"From wood-fired pizzas served on hotel terraces to family-friendly beach bars and fish shacks in pub gardens, authentic South West dining experiences are now reaching out to an even greater audience, which is fantastic for everyone, including the region's food and drink producers. 

"The ceremony of multi-course meals and starched linen still holds huge appeal to those chasing a real sense of occasion, but it's now time to expand our perspective on the definition of the most exquisite dining experiences."

The annual epicurean bible for the region launched its latest edition on Monday September 25 at Ugly Butterfly by Adam Handling in Carbis Bay with a champagne reception and exquisite four-course lunch. 

This year's guide, covering the entire South West region from Land's End to the furthest reaches of Dorset and the Cotswolds, features 106 restaurants that have surpassed the strict Trencherman's entry criteria. This year's members range from formal restaurants to dining pubs, bistros and even bottle shops.

At the helm of the guide is new editor Abi Manning, who describes it as "a true celebration of the best places to eat in the South West, in their many guises. The concept of fine dining isn't dead, but there's certainly a movement towards a more casual restaurant experience, as shown in our guide. 

"This is the direction the industry is now taking, as a result of food and energy prices putting pressure on restaurants, as well as the cost-of-living crisis for consumers. But quality is still the key and we believe a casual meal using hyper-local ingredients cooked extremely well is equally as valid as a multi-course tasting menu."

Abi points to the 25 new additions to the guide, saying: "It's evidence of the talent that continues to flourish in this food-rich corner of the UK." 

She went on to say: "The guide, and the independent dining scene, is moving into an exciting new era. We're incredibly lucky we have such an abundance of incredible chefs who are paving the way, and along with their teams are finding innovative methods to use the rich produce of our land and sea to create memorable dining experiences."

The guide launched in style at the event in north Cornwall, attended by Trencherman's members and guide partners Dole, The Eco Laundry, PKF Francis Clark, Hallgarten & Novum Wines, Navas Drinks and Trevethan Cornish Craft Distillery. Event suppliers included Yallah Coffee, Matthew Stevens Cornish Fish, Philip Warren Butchers and Otter Valley Farms.

A special and very sumptuous four-course banquet was created by four chefs who appear among its pages: Ugly Butterfly chef-patron Adam Handling (and this year's Champion of Champions on Great British Menu), Guy Owen of The St Enodoc Hotel in Cornwall, Harriet Mansell of Robin Wylde in Dorset and Nicholas Balfe of HOLM in Somerset. Each chef sought to highlight the bountiful produce of the South West, with ingredients including Somerset lamb, Cornish duck, Dorset dandelion root and Cornish seaberry. 

Order your copy of the 31st Trencherman's Guide here at trenchermans-guide.com. 

We at That's Food and Drink are certain that this guide will make an excellent Christmas gift for the foodies in your life.

(PICTURED: Chefs Guy Owen and Adam Handling, editor Abi Manning and chefs Harriet Mansell and Nicholas Balfe, image courtesy of Guy Harrop)

Wickhams Wins at Decanter Retailer Awards

Building on the success after being shortlisted at the Decanter Retailer Awards, Wickhams has this year been crowned well-deserved winner in the prestigious awards. 

The Devon-based independent online wine and spirit merchant won 'Best Specialist Retailer South & Regional France', which was announced earlier this week.

The business was also shortlisted for the 'Best Small Online Retailer' and 'Best Specialist Retailer, England & Wales' categories. A relative newcomer, having only opened for business three years ago, Wickhams winning at the Decanter Retailer Awards 2023 is a high accolade due to the exceptional choice consumers have when coming to wine buying in the UK. 

Said Wickhams' founder Dan Farrell-Wright: “We're obviously utterly thrilled to have won this award. The Decanter Awards really highlight the strength and breadth of the UK retail sector, there is a great deal of competition out there so to win is hugely gratifying. 

"My aim with Wickhams is to provide easy access to great wine for all wine drinkers. We go above and beyond to ensure we know the wines we sell inside out and can offer the best to our customers, which is what I attribute our success to.”

The 2023 edition of Decanter Retailer Awards was led by a judging panel of seven independent experts who thoroughly reviewed and discussed all entries.

One of the judges was wine educator, writer and MW student Leona De Pasquale, who noted: “While unanimous decisions were often reached, some entries required extensive deliberations and votes were required due to exceedingly tight competition. This underscores the vibrant, utterly remarkable wine scene that UK consumers are fortunate to be able to enjoy.”

At the core of Wickhams' business is the desire to offer customers the chance to try new wines, whether in specially curated cases, the mixed-case-of-six value option or via their tasting events. All Wickhams events are interactive, lots of fun and come highly recommended. 

They are hosted by wine expert Pip Vanham AIWS DipWSET and Wickhams' founder Dan Farrell-Wright, alongside other guest hosts. For online tastings, the wines are delivered through your letterbox in tasting size packets large enough for two pours, prior to the event, ready for you to enjoy from the comfort of your own sofa. 

More information of forthcoming events, both online and in-person can be found here 

https://wickhamwine.co.uk/my-events.

https://wickhamwine.co.uk

They have a wonderful range of wines, sparkling and still, red and white, plus a range of gifts, all of which would make excellent Christmas purchases. 

Top food, drink and lifestyle PR agency, RAW earns new awards and more

Besides an absolute flurry of new business wins, RAW has been very deservedly shortlisted for two categories in the inaugural TheBusinessDesk.com South West Business Masters Awards. 

RAW, which is a truly leading food, drink and lifestyle PR agency is amongst the select few in the 'Hospitality & Leisure' and 'Creative & Media' categories.

The shortlist announcement comes hot on the heels of RAW winning a number of very high profile new business accounts. 

Over the summer months, The Watercress Company, Royal Warrant holder DukesHill, leading online organic grocery retailer Eversfield Organic and the Millbrook Inn in South Devon have come on board as new clients. 

The brilliant food and drink innovation centre, The Food WorksSW has signed up the agency for a second project, following the success of their work with them earlier this year.  RAW also started working with The Collective at Woolsery in North Devon earlier this summer.

Further extending its team to support the new business wins, Rebecca Payne has joined RAW in a freelance capacity bringing with her a wealth of experience in PR, especially within broadcast media having headed up Press and PR for ITV Westcountry for a number of years. 

Rebecca says: “It's fantastic to be a part of the RAW team at such an exciting time of growth for the agency and this really complements the work I also do for Denhams Digital.” 

To which, co-founder of the Devon based PR agency, Hayley Reynolds adds:  “We have such an outstanding team all of whom have an impressive cross section of skills within the media, PR and broader marketing space. 

"Everyone works remotely, however there's an extremely strong and totally united approach to all with creativity and passion for the industry in abundance.” 

Hayley went on: “We are obviously absolutely thrilled to have extended our portfolio with such high calibre national businesses. Alsdo, we feel truly honoured to have been recognised in TheBusinessDesk.com's South West Business Masters Awards in two such competitive categories."

This is the first time TheBusinessDesk.com South West Business Masters Awards will be held in the South West with the awards announced at Bristol Harbour Hotel on Thursday, November 9th.

RAW's current prestigious client list include such outstanding food and drink companies as: The Watercress Company, DukesHill, Eversfield Organic, Trewithen Dairy, Salcombe Gin, Kamado Joe, Flapjackery, Luscombe Drinks, Masterbuilt, Matthews Cotswold Flour, The Collective at Woolsery, Sandford Orchards, Hattiers Rum, Wickhams, Millbrook Inn, Darts Farm, Sandridge Barton, Sharpham Dairy, Salcombe Brewery, Devonia Water, Owens Coffee, Food Drink Devon, The Food Works SW, Blackpool Sands, New London Light, England's Seafood Feast, Taste East Devon and South West Wine School. 

If you feel that your food or drink company would benefit from being represented by RAW, please visit them here https://rawfoodanddrinkpr.co.uk.

That's Food and Drink would like to add our praise to RAW for all its support it has offered ourselves and their clients in recent years.