Fight Local Hunger With Made in Hackney's First Ever Veg Dash Fundraiser

On October 15th plant-based community cookery school and charity Made In Hackney is unleashing teams of runners dressed as fruits and vegetables around Hackney in their first ever fundraising Veg Dash event. 

The 'dash' aims to raise £20,000 to provide 10,000 meals this winter for households struggling to afford nourishing food during the cost of living crisis. 

Billed as a fun, family friendly event - participants 'dash' to ten different fruit and veg themed stops and take fruity photographic evidence. 

It's an accessible event. Participants can run, walk, roll or even jump on to public transport dressed in their veggie finest to complete the route!  

The school encourage everyone to get involved  (it's not too late to sign up)  but if you're feeling more couch potato than runner bean, you can support by making a donation and, if you snap a two footed aubergine on your block next week tag on socials using #VEGDASH to share MIH's fruity antics. 

Want to fight hunger and see a bunch of fruit and veg dashing through Hackney? Yes! Support their dashers by making a donation Veg Dash donation page. 

Want to join the fun as a solo dasher or with a team? There's still time - and incredible prizes to be won for best fruit and veg costumes, the team that fundraises the most and funniest selfies! 

To sign up visit the Made In Hackney website madeinhackney.org.

Kabuto Noodles Launches 'Tastebud Tingling' and 'Indulgent' Fusions Range

The Mexican Taco inspired pot has a delightful chipotle kick, sweetcorn lime and coriander for a tastebud tingling taste experience.

The Indian Masala inspired pot combines the crunch of cauliflower, cream of coconut for a touch of indulgence,  and a coriander kick with a sprinkling of lentils.

The new flavours have been created for adventurous-yet-convenient lunches at work, or to add in additional ingredients for a flavourful dinner at home, and the ultimate easy fakeaway Friday. The consumer just needs to fill the pot with boiling water and wait 3-4 minutes for their meal. (Isn't that simple cookery for all?)

A recent reformulation of the entire Kabuto Noodles range to a 100% Vegetarian, non-HFSS ingredient list aimed to recruit the more health-conscious customer to the instant noodle category. Kwoklyn Wan, TV Chef and Author, recently worked with the Kabuto Team to create a series of recipes with the pots, turning them into wholesome home-cooked style meals

Founder Crispin Busk says: “The UK are huge lovers of noodles and they want convenience with quality, and we want our new Fusion's range to appeal to adventurous foodies.

"Kabuto's  mission is to offer customers the most premium, planet-friendly pots possible, bursting with all-natural ingredients. We've taken a foray into Fusions as we believe this to be the future of flavour, and we want to explore new and exciting ways to push for category growth in an already exciting sector."

Crispin went on to say: "The launch comes just as we are celebrating our recent B Corp certification. We've always aimed to be leaders in the competitive world of instant noodles, both in taste as well as environmentally, and now we've proved quality instant noodles needn't cost the earth.”

 The SKUs RRP is £1.85 for 65g.Sainsbury's, Ocado and Amazon

Founded in 2010, the company now employs a team of 7 in Bristol and has sold over 23 million pots to date, and launched in the US in 2019 under the brand name Kusari.

For more information visit https://www.kabutonoodles.com.

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Opt for Boo Chi Kombucha for a tasty Sober October

Sober October is upon us and in the heart of the Devon countryside Eaoifa Forward is brewing Boo Chi kombucha, a fermented tea which is a hugely popular wine alternative that's actually good for you!

This delicious, slightly effervescent soft drink is low in sugar and naturally contains probiotics and healthy organic acids. It's a modern mixer, full of goodness and low in calories; serve it neat, add some garnish or mix it up with mint, lime or whatever you fancy.

Boo Chi Kombucha is available online at www.boochi.co.uk where you can order bottles of your favourite flavours, or order your own kombucha-making kit so that you can brew your own forever supply at home. You'll learn all about SCOBY, an incredible living organism that is full of all the good things our bodies need everyday.

Try Boo Chi Kombucha's favourite Mocktails that will add zing to your step, and zest to your day during Sober October

Boojito - fresh mint kombucha with fresh limes and mint

Ginger Thistle - fresh ginger kombucha with limes and ginger

Strawberry Kooler - fresh strawberry kombucha with a sprig of fresh mint

Boo Chi Kombucha is:

Certified Organic & Vegan 

Rich in Beneficial Probiotics 

High in Antioxidants 

Aids Digestion 

Boosts Immunity 

Never Pasteurised

Authentic Small Batch Brew 

Naturally Low in Sugar 

Very Low in Calories 

Vegan 

And the ever evolving living organism known as the SCOBY (symbiotic culture of bacteria and yeast) allows home brewers to create a sustainable lifetime supply of kombucha.

SCOBY is a by product of Kombucha brewing and can also create a multitude of products.

Nourishing Face Mask

Vegan Leather 

Probiotic Gummies

Plant Food

Dog treats

Live bandage

Boo Chi  Kombucha's flavours

Original to balance the ultimate mixer. A perfect balance of both sweet and sour it has a light apple taste, is extremely refreshing and will leave you wanting more. You can add anything you want to this Kombucha, slices of ginger, fresh or dried fruits, sparkling water, it's a hugely versatile flavour and product.

Korean Ginseng to boost the perfect alcohol alternative. Infused with this immune boosting spice, rich in earthy undertones, enhancing the original Kombucha flavour. This powerful plant root has energising properties and can help restore vitality. 

Strawberry to replenish the most refreshing their strawberry Kombucha is packed with vitamin C, fibre, antioxidants, and more. Strawberries have been known to protect your heart, increase HDL (good) cholesterol, lower your blood pressure and it's simply delicious. 

Fresh Ginger to reignite perfect morning boost. Reignite your day with their fiery fresh ginger. This spicy and aromatic wake up call will keep your gut fuelled with natural plant based goodness.

Turmeric to brighten. Infused with this powerful herb, rich in flavour and bursting with antioxidants, mildly aromatic with scents of ginger, orange and a touch of black pepper to activate. 

Fresh Mint to revive. Infused with this calming and soothing super herb fresh mint cuts through the acidity of the Kombucha to give a slightly sweet, bright, extremely refreshing taste. This beautiful leaf is high in antioxidants, soothing and calming on the stomach.

Find out more about Boo Chi by visiting the website, where you'll also learn about founder Eaoifa Forward's own fascinating journey from actress to owner of Boo Chi, via a yoga retreat in Sri Lanka. It's an uplifting and inspiring story!

Learn more or purchase at https://www.boochi.co.uk.

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Trick or Treat the Taste Buds With Double Dutch Halloween Cocktails

It's officially spooky season, but will it be a trick or treat when it comes to your drink of choice? These Halloween-themed cocktails are truly a taste sensation with none of the scary stuff, but the promise of double the fun at this year's parties. 

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. 

https://doubledutchdrinks.com/

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Afternoon Tea at The Quorn Country Hotel to support local Charity

An afternoon tea to discuss all aspects of women’s health with issues ranging from stress incontinence to the menopause.

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)

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Institute of Brewing & Distilling Reinforces its Board with Two Trustees and new Treasurer

IBD's Members have elected Raphaël Grisoni and David Cook as Trustees, Will Calvert as new Treasurer and confirmed Megan Sheehy as Deputy President.

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.

https://www.ibd.org.uk