Thursday, 6 October 2022
That's Christmas: Heavenly Devon-Baked Flapjacks Delivered to Your D...
That's Christmas: Heavenly Devon-Baked Flapjacks Delivered to Your D...: Carol Myott and Sally Jenkin, founders Flapjacks are the best ever treats, and perfect for polishing off a festive Christmas meal, or even s...
Trick or Treat the Taste Buds With Double Dutch Halloween Cocktails
Led by twin founders, Raissa and Joyce de Haas, Double Dutch is the perfect pair to any event, or sister serve to any spirit.
A favourite amongst bartenders, their drinks take inspiration from the world of natural flavours, and are double the fun with unique, bold and unexpected flavour pairings, made with high quality ingredients and no artificial flavouring, colours or preservatives.
To try the Double Dutch range, but also try some of the spookiest cocktail recipes, turn your hand to these easy to make cocktails perfect for celebrating Halloween…
The full range of Double Dutch flavours are available via the Double Dutch website, with some of the brand's mixers available at Waitrose or Ocado as well being available to purchase via Amazon.
DOUBLE DUTCH FRANKENSTEIN
INGREDIENTS
25ml White Rum
Squeeze of lime
10ml cherry syrup
Double Dutch Cranberry & Ginger
Ice
Garnish: Lychee and Blackberries or Blueberries
Props: Skewer
METHOD
Fill your glass with ice.
Pour the white rum and add a squeeze of lime over the top and stir.
Top with Double Dutch Cranberry & Ginger
Take two lychees and soak delicately in cherry syrup.
Next, stuff the lychees with blackberries or blueberries and serve on a skewer for a bloody eyeball look.
Pour the remaining Cherry Syrup slowly over the ice in your glass for the blood effect.
DOUBLE DUTCH PUMPKIN UP
INGREDIENTS
50ml Vodka (or non-alcoholic Vodka)
10ml Lemon Juice
15ml Pumpkin Syrup
Double Dutch Indian Tonic Water
Garnish - Whipped Cream, Cacao Nibbles or Mini Dark Chocolate Buttons OR Pumpkin-Shpaed Carved Orange Peel
METHOD
Mix your vodka (or non-alcoholic vodka alternative), lemon juice, and pumpkin syrup together in a glass.
Top up with Double Dutch Indian Tonic Water.
For the garnish, add a layer of whipped cream sprayed into a swirl.
Next, add two cacao nibbles or mini dark chocolate buttons for the eyes.
Alternatively, add a pumpkin shape carved orange peel.
DOUBLE DUTCH DEVIL'S WISH
INGREDIENTS
25ml Gin
25ml Campari
20ml Clear Apple Juice
Double Dutch Pomegranate & Basil
Garnish: Two chillies and black pepper
METHOD
Add the Gin, Campari and Clear Apple Juice into a martini-style glass.
Next, top up with Double Dutch Pomegranate & Basil.
Garnish with two chilli horns on each side of the rim and sprinkle black pepper on top.
DOUBLE DUTCH LA MUERTE
INGREDIENTS
25ml Tequila
15ml Blackberry Liqueur or Syrup
Double Dutch Cucumber & Watermelon
Garnish: Blackberries and Strawberries OR Liquorice sweets + a Striped Straw
METHOD
Scoop a handful of Ice into a highball glass.
Next, add the tequila and blackberry liqueur or syrup.
Top up with Double Dutch Cucumber & Watermelon.
Garnish with blackberry and strawberry on a skewer or opt for liquorice sweets on a skewer with a matching striped straw for the full effect.
That's Christmas: Get in the Festive Spirit This Winter With Double ...
That's Christmas: Get in the Festive Spirit This Winter With Double ...: As we move ever more quickly into the Festive season and get ready for those colder winter nights, it's time to spice up our go to cockt...
Afternoon Tea at The Quorn Country Hotel to support local Charity
This session is being run by Emma Soos who is a Registered Nurse and founder of The Women’s Health Clinic (TWHC), and the medical aesthetic arm Silvery Blue. She also runs clinical sessions at the Leicester Clinic in Thurmaston.
TWHC is a nurse led women’s health clinic chain with 10 sites in the UK and 1 in Europe, it is run by nurses with a wide variety of skills ranging from Midwifery, gynaecology, sexual health, aesthetics, menopause and more
Emma has a background in Urology, lasers and aesthetics and also undertook her palliative care course as part of her work at Leicester General.
LOROS is a special charity to many of us herself included and provides excellent palliative and respite care, and for this reason the cost of attending is £20 per person, reduced to £10 per person if you book multiple tickets and bring along a friend.
All proceeds will be donated directly to LOROS.
There are up to 50 places available. Feel free to share with friend’s who may wish to come along too.
The aim of the session is to have a relaxed afternoon tea, with sweet and savoury snacks and drinks provided by our kind hosts at The Quorn country hotel in Quorn. During the session we will be inviting ladies to discuss any women’s health, menopause and aesthetics questions they wish to cover in a friendly atmosphere with our experts.
We will be covering the services the clinic provides and hopefully it will demonstrate that the issues you wish to speak about may be common amongst the group, and enable you to learn what the current NICE clinical guidelines are relating to women’s health and all other adjuvant therapies that are available.
There will be a prize draw during the session and unique special offers from the clinic and our hosts and discount vouchers should anybody be interested in treatments from TWHC as well as coming to the Hotel to enjoy their delicious high quality meals and drinks in the future!
https://thewomenshealth.clinic/
(Image courtesy of Saz Spratt and Pixabay)
That's Christmas: Just in time for Christmas! Double Dutch New Pink ...
That's Christmas: Just in time for Christmas! Double Dutch New Pink ...: Double Dutch, the skilled, expert producers of award-winning premium tonics and mixers, have announced that its new Pink Grapefruit soda is ...
Wednesday, 5 October 2022
Institute of Brewing & Distilling Reinforces its Board with Two Trustees and new Treasurer
The Institute of Brewing & Distilling (IBD) is thrilled to announce changes to its Board of Trustees following the 18th Annual General Meeting held recently.
This complements the IBD’s desire to create a more diverse and global team with the skills to drive its strategic priorities.
IBD members have voted overwhelmingly in favour of electing Raphaël Grisoni and David Cook as new Trustees, and Will Calvert as Honorary Treasurer, taking over from Nigel Fitch who has overseen the IBD’s financial responsibilities since 2016.
These changes also come with the re-election of Bhavya Mandanna as President of the IBD for her second year and Megan Sheehy as Deputy President for her first term, after holding this role temporarily.
The Board of Trustees collectively encompass a wealth of knowledge and specialisation in both technical and commercial facets of the industry and demonstrates the global reach of the IBD.
From Australia, Megan Sheehy, General Manager, Classification at Grains Australia, brings expertise in malting and brewing, and leadership experience in running charitable organisations.
Raphaël Grisoni, newly appointed General Manager for Remy Cointreau Canada, has commercial experience in Scotch whisky and champagne and led Mount Gay Distillery in Barbados for 14 years as the Managing Director.
This industry experience is complemented by the technical and academic knowledge of David Cook, AB InBev Professor of Brewing Science at the University of Nottingham and liveryman of the Worshipful Company of Brewers.
David has been involved in the IBD examinations program since 2007. He provides expertise on modern educational standards that will enable the IBD to develop its value proposition and support the IBD Chartership endeavours.
Will Calvert, Managing Director, and co-founder of Windsor & Eton Brewery is a Fellow of the Chartered Institute of Management Accountants. He combines a technical brewing background and network across the mainstream and craft sectors with broader senior financial and operations management experience.
The other Trustees on the IBD Board are Steve Price, Honorary Associate Professor at University of Nottingham, Sandra Stelma, Process Capacity Agility and Futures Manager at Diageo, and David Smith, Brewing Consultant.
“This is an exciting period of change for the IBD, and it is a privilege to be a part of it. Whilst we respect and learn from our heritage and traditions, we endeavour to stay relevant in an ever-changing and competitive world. With a Board bringing in strong skills, industry-wide experience at a global scale and diversity of thought we are energised to achieve industry leadership and action on our strategic ambitions.
"I would like to thank past Trustees for their time and commitment to the IBD, and welcome new Trustees to join us in the pursuit of our charitable purpose of excellence in professional education and development”, said Bhavya Mandanna, President of the IBD.
“In an ever-changing world, the IBD Board of Trustees’ priority is to deliver our strategic vision of providing the gold standard in technical education to professionals in brewing, distilling and related industries.
"With a clear focus on delivering high-performance outcomes for both professionals and their businesses, our Trustees are committed to continually elevating our high standards in education and development, while engaging and connecting professionals and organisations to share experiences and respond to global industry challenges collectively, and effectively”, said Douglas Murray, Interim Chief Executive Officer of the IBD.
That's Christmas: Mince Pie Bundt Cake
That's Christmas: Mince Pie Bundt Cake: Mince Pie Bundt Cake, using Cottage Delight's delicious Luxury Tipsy Mincemeat Prep: 20 minutes Cook: 1 hour Serves: 10 Ingredients • ...
That's Christmas: New Vegetarian Box - Quicke's Letterbox Range
That's Christmas: New Vegetarian Box - Quicke's Letterbox Range: Quicke's Letterbox Range Quicke's Vegetarian box is the latest addition to their Letterbox range, the perfect way to enjoy the delic...
BBQ on a Budget
Watching the pennies doesn’t mean you should have to sacrifice flavour in your food.
Traditionally, comfort food is the stuff we all crave when we need a pick me up - the generous bowl food that warms us with a hearty hug. Slow heat, simple ingredients, cheaper cuts and soily veg, plus a little extra cooking time can transform ingredients into something new and infinitely more delicious.
BBQ is the best way to transform humble food into something magical. Well-insulated Kamado Joe ceramic grills are kings of low’n’slow cooking - perfect for those tougher cuts of meat that have the fat and fibres to melt down over a long period of time.
Ben Forte’s top tips for BBQ on a budget
Go for thighs over breast - when it comes to chicken, that is. A whole chicken goes further still - you can always freeze the epic smokey stock in ice-cube trays and use them later to whack flavour into sauces and soups.
Fillets are out, hanger is in. Look for chuck, flank, brisket and leg - all beef cuts that need a little extra love but worth it for the deeper flavour.
Buy bone in cuts, remove them yourself if you wish.
Cheap charcoal is a false economy. Buy the good stuff and you’ll never look back. Kamado Joe Big Block Charcoal is exactly that - large chunks that will take a long time to break down. A handful will cook for at least 10 hours - and see you through a second cook.
When using all-natural lumpwood charcoal you don’t have to wait until your charcoal turns white before cooking on it - that’s an old wives tale. If there’s heat coming off the charcoal, you can use it.
When you’re deciding what to cook, also make a plan for the residual heat of the BBQ. Perhaps a tray of brownies, a quick stew or simply throw in a couple of spuds for the best baked potatoes you’ve ever tasted.
Make epic left-overs. Finely chop up any red meat / sausages for an incredible ragu or chilli that can blip away in the residual heat for hours. If you’ve made pizza, the remaining dough can be turned into focaccia or a loaf of bread.
Good slow food takes a while to reveal itself, so make enough so you can eat today, tomorrow and later on in the week.
BBQ doesn’t just have to be about the Desperate Dan sized cuts. Good quality mince has never gone out of fashion. It's ideal for burgers, koftes and cottage pies. It stores neatly in the freezer and makes food go further round for all!
What are Kamado Joe's?
Kamado Joe's red ceramic grills is an ever-expanding range of the world's best grills, tools and accessories. Building on the success of their classic kamado, they have developed new sizes and advances that have inspired both grillers and competition within the ceramic grill market.
Kamado Joe sparked a revolution with the kamado category's first-ever slide-out ash drawer, the game changing 'divide and conquer' flexible cooking system, they pioneered a truly airtight grilling chamber with a fiberglass gasket and stainless steel latch, complete with a breakthrough piston-assisted articulating dome hinge.
Kamado Joes start at RRP £499 for Kamado Joe Junior.
You can learn about them and purchase them here:- https://uk.kamadojoe.com.
Incidentally, we feel that a Kamado Joe would make an excellent purchase for Christmas. Just imagine using your Kamado Joe at Christmas, BBQing some turkey meat? Yum!
Tuesday, 4 October 2022
New report: the impact of lab-based vs food-based imagery on consumer perception of cultured meat
The way cultured meat is portrayed in the media can have a large influence on consumer acceptance and perception of the new food, a report out this week from food awareness organisation, ProVeg International, shows.
The report, called "The role of images in consumer perceptions of cultured meat", is based on a survey conducted by Proveg of 750 people in the UK and looks into consumer attitudes and understanding of cultured meat, based on exposure to different images.
The report also provides clear recommendations to brands and media alike on presenting cellular agriculture products to the public.
Key findings in the report:
There is a strong likelihood of trying and purchasing cultured meat in the UK, regardless of the image presented. 62% of respondents who were shown lab-based images and 62% of respondents who were shown food-based images said that they were likely or very likely to try cultured meat.
Food-based pictures of cultured meat led to more positive sentiments compared to lab-based images. When presented with food-based images of cultured meat, 54% of respondents agreed or strongly agreed that cultured meat is nutritious and 47% of respondents agreed or strongly agreed that cultured meat is tasty. By comparison, when presented with lab-based images of cultured meat, only 51% thought cultured meat was nutritious and only 35.5% of people thought it would be tasty.
In line with previous research, the ProVeg survey indicates that a majority of respondents have a poor understanding of cultured meat. 57% of the 750 participants surveyed showed no understanding at all of cultured meat, while 15% had an incorrect understanding of the term, for example stating that it was “plant-based”
“Consumers frequently see lab-based images associated with cultured meat across different media. However, the existing photos tagged as cultured or lab-grown meat on stock photo sites are usually images of conventionally produced meat placed in petri dishes. We encourage journalists and companies to use pictures of final products that give the public a more accurate idea of what cultured meat looks like.” Mathilde Alexandre, Cell-Ag Project Coordinator, said.
Download the ‘The role of imagery in consumer perceptions of cultured meat’ report here https://tinyurl.com/mu2tfucf.
In addition to this report, ProVeg has put together a communication guide to provide an understanding of who the potential consumers of cultured meat are and which communication strategies have the potential to lead to greater acceptance. The data contained in the report will help companies more effectively target their audience as and when cultured meat receives regulatory approval in the major markets across the world. So far, only Singapore has approved a cultured meat product for the open market.
The report, called “Communicating about cultured meat - a definitive industry guide”, can also be downloaded here https://tinyurl.com/4ajba7w4.
Register for the webinar explaining the results of the reports followed by a panel discussion with David Kay, Communication Director at Upside Foods, Nick Lin-Hi, Professor of Business and Ethics at the University of Vechta, and Mathilde Alexandre, Senior Project Manager at ProVeg International.
You’ll come away from this webinar with a better view of early adopters of cultured meat, the impact of imagery on consumer attitudes towards cultured meat, and strategies to increase acceptance levels.
Date & Time: 13 October 2022, 6 pm - 7 pm CET
Subscribe to:
Posts (Atom)