Tesco cuts price of pasta and cooking oil with thirty products reduced

The cut in prices comes after the retailer announced drops in the price of milk, butter and bread in recent weeks.                                     

Tesco has announced another significant price reduction for a number of store cupboard essentials. Tesco own brand pasta has been reduced by 15p in stores and online, and vegetable and sunflower oil have also been reduced by up to 15p, too.

The reductions come after the supermarket dropped the price of milk, butter, and bread in recent weeks as part of its commitment to provide great value for customers.

As families continue to watch their weekly spend, the retailer will cut the price of thirty pasta and oil products. The price cuts include dinner-time favourites like penne and spaghetti, down to 80p for 500g. Meanwhile a litre of vegetable oil will drop to £1.85.

A spokesperson said: "Tesco will continue to work closely with its suppliers to ensure customers can benefit from the best possible value."

Tesco Group Chief Product Officer, Ashwin Prasad, said: “As we see deflation coming through on key cupboard essentials like pasta and cooking oil, we're pleased to pass on these savings to customers."

“We hope by reducing prices on these thirty products which are bought week-in, week-out, we can help customers spend less."

“So whether you’re buying a branded favourite covered by our price lock, stocking up on essentials from Aldi Price Match, or treating yourself to an exclusive deal with Clubcard Prices – you can be confident of finding great value at Tesco.”

www.tesco.com.

Sainsbury’s launches first store with fully electric delivery fleet

Sainsbury’s Nine Elms London superstore is now using 110% electric delivery vans, providing zero emission deliveries to its customers.

The new 100% electric fleet will make over 2000 deliveries each week on average, saving 57 tonnes of carbon annually.

It's part of the retailer’s commitment to achieving Net Zero in its own operations by 2035.

Sainsbury’s has announced that its Nine Elms London superstore is now delivering to customers using a fully electric fleet. The new electric vans mean customers’ grocery shopping will be delivered with zero emissions.

The Nine Elms delivery fleet consists of 12 vans, with both the vehicle and fridge units now powered by electricity, so they do not emit carbon emissions or dust, dirt, soot, or smoke into the air. This means the 145,000 households in Sainsbury’s Nine Elms delivery area can receive groceries from vehicles which are helping reduce carbon emissions. The new vans will also operate more quietly, helping cut noise pollution.

Sainsbury’s Nine Elms makes over 2,000 deliveries on average, weekly, covering approximately 1,760 miles, so the new 100% electric vans will help save 57 tonnes of carbon every year, whilst contributing to a significant reduction in air pollution in the local area.

The change is part of the retailers’ transition to operating a fully electric fleet in its stores by 2035, in line with its decarbonisation goals. The new fleet will also help Sainsbury’s achieve its commitment to becoming Net Zero in its own operations by 2035.

Patrick Dunne, who is the Director of Property & Procurement at Sainsbury’s said: “We’re always looking at how we can use the latest technology to best serve our customers, whilst also doing the right thing for the planet.

"We’re really thrilled to have launched a fully electric fleet in our Nine Elms superstore and we hope our customers will be delighted to learn their groceries are being delivered with zero emissions, helping reduce the environmental impact of their online shopping. This is just the first step for us, as we have committed to rolling out electric vans across the country to all our stores by 2035.”

This builds on a string of changes the retailer has made to reduce its carbon emissions and energy usage in its own operations. Last year, Sainsbury’s introduced LED lighting across its entire estate, reducing lighting energy consumption by an average of 70%. 

It also announced the launch of Sainsbury’s Innovation Investments, which will see a minimum of £5 million invested over the next four years into start-up businesses commercialising innovative, sustainable technologies that look to reduce operational carbon emissions. Sainsbury’s currently operates with 100% renewable electricity and by the end of 2023 the retailer projects that up to 40% of its electricity will come from new-to-the-planet wind and solar power.

www.sainsburys.co.uk

Sainsbury's opens its most energy-efficient supermarket ever

Sainsbury’s has launched a new green flagship supermarket in Hook, Hampshire, which is projected to use only half the energy of a similar-sized Sainsbury’s store and 25% less electricity than its other most energy-efficient supermarkets.

Combining innovations in construction and engineering to arrive at the design of the new 25,000 sq. ft. supermarket, Sainsbury’s is building on and bringing together an array of energy-saving features that can now be found in other stores across its estate.

A store that is Better for the planet:

Sainsbury’s Hook branch will operate using 100% renewable electricity and won't will rely on any fossil fuels.

It will keep aisles at their optimum temperature using a cold aisle retrieval system, which takes any air that could leave the fridges and displaces it to other areas of the store to keep those aisles cooler. Warm air is then taken from the back of its fridges and re-purposed to heat other sections.

About two-thirds of the energy consumed will be reused by the cold aisle retrieval system.

The store is also part of a new trial that employs doors on chilled cabinets, keeping cold air in and reducing their energy demands by up to 60%. 

Further energy savings have been driven by adding lids on frozen food display cabinets, which work in the same way.

Ambient air door curtains will help to reduce the store’s heating requirements and make customers’ experience more comfortable by counteracting naturally occurring drafts.

The roof features over 700 solar panels, which are expected to provide up to 300 megawatt hours (MWh) of energy for the store annually. 

100% LED lighting has been installed throughout the store, and on the shop floor sensors will enable it to adapt in response to the level of natural daylight so energy won't be wasted.

Sainsbury’s Hook store will contribute to the retailer’s target of becoming water-neutral by 2040 with low-pressure bathroom taps and rainwater harvesting.

The new store will set the standard for future Sainsbury’s Superstores and the retailer will replicate and build on everything that works well from Sainsbury’s Hook store in any new supermarkets it constructs, plus retrofitting its existing estate with the technology wherever possible.

Patrick Dunne, Sainsbury’s Property Director, said: “I’m immensely proud of everyone at Sainsbury’s who have helped deliver what is a ground-breaking new store for us, the learning from which will be used in future store investments. Sainsbury’s Hook is the culmination of many years of innovation, hard work and progress towards a more sustainable future for our business.

“I’d like to take the opportunity to thank the local community for their support and patience whilst we constructed this store, I hope everyone will agree it was worth the wait, not only for the new offer customers can now enjoy but for the progress in store sustainability it represents.”

Ryan Cox, Sainsbury’s Hook Store Manager said: “We've thoroughly enjoyed welcoming customers through the doors of our brand-new store and we look forward to getting to know many of them as we become an integral part of the local community.

“This is a really proud moment for Sainsbury’s as we launch a brilliant new supermarket that puts our commitment to reducing our impact on the environment into sharp focus while serving and helping customers in Hook.”

Ranil Jayawardena, MP for North East Hampshire, said: “I was delighted to open Sainsbury’s newest store today, representing a significant investment into my home village of Hook, and the creation of over 100 new jobs for local people. 

"The new store will provide a healthy boost to customer choice in the area and the fact that it is the most environmentally sound, energy-efficient store Sainsbury’s has ever opened makes it a special addition to the community here.”

Sainsbury’s currently operates with 100% renewable electricity and by the end of 2023 the retailer projects that up to 40% of its electricity will come from new-to-the-planet wind and solar power. The improvements in the store’s efficient energy design are part of Sainsbury’s wider commitment to becoming Net Zero in its own operations by 2035.

Sainsbury’s Hook represents a brand-new shopping destination for customers in northern Hampshire, offering greater choice, quality and value, with thousands of products available to choose from.

Alongside its extensive food offer, Sainsbury’s Hook will offer:

A selection of Sainsbury’s iconic Habitat range, selling modern classics for the home

Tu clothing for all the family via Click & Collect, as well as a stylish beauty proposition

An Argos store inside the supermarket

The store will be an active member of Sainsbury’s Food Donation Programme via Neighbourly, which works to reduce the amount of food waste within its operations and redistribute surplus food to those who need it most.

https://www.sainsburys.co.uk.

New from Salcombe Rum. New peppered black run, Blackstone

It's exceptionally smooth and brimming with the flavours of caramelised orange peel, pink peppercorns and warmth from Szechuan pepper, Salcombe Rum 'Blackstone', a peppered black rum, joins Salcombe Rum's portfolio as their fourth release.  

Lovingly handcrafted at Salcombe Distilling Co.'s stunning waterside home in South Devon, the sophisticated new small batch spirit is a single estate rum produced from scratch at the distillery. 

Available in a 50cl bottle, RRP £40 (ABV 40%), Salcombe Rum 'Blackstone' can be purchased from salcombegin.com and Salcombe Distilling Co.'s flagship stores in Salcombe and Dartmouth as well as regional independent retailers.

With a beautiful balance and tantalising spectrum of flavours, Salcombe Rum 'Blackstone' is triple distilled at Salcombe Distilling Co.'s distillery on Island Street in Salcombe, one of the world's very few distilleries directly accessible by boat.  

Distiller Harry Wakeley begins the production process with four ingredients: imported molasses, demerara sugar, yeast and pure Dartmoor water.  The fermentation process is a labour of love, taking approximately one month to produce the rum wash which is approximately 12% ABV.  It's this unrushed process which delivers the complex flavours and forms an absolutely exquisite rum base. 

The second stage is the first distillation run on Salcombe Distilling Co.'s flame fired 60L copper pot stills to produce the low wines. The still is then recharged and they collect the heart of the spirit before switching to the tails. The resulting rum distillate is approximately 76% ABV at this second distillation stage.

The third distillation run makes use of a reflux column to further smooth out the spirit.  Seven botanicals are added in the third distillation run which, with the additional copper contact, produces an exceptionally smooth spirit with light and delicate notes and an increased ABV of 80%.  

On completion of the distillation process, the rum distillate is reduced to 40% ABV using purified Dartmoor sourced water, before Black Strap Molasses and peppercorns are steeped overnight, to produce an exceptional smooth and rounded rum with a delicate level of spice, citrus and balanced natural sweetness.

Salcombe Rum 'Blackstone' joins Salcombe Distilling Co.'s award-winning line-up of their transatlantic spiced gold rum Salcombe Rum 'Island Street', gold rum Salcombe Rum 'Lantern Rock' and Salcombe Rum's only white rum, Salcombe Rum 'Whitestrand'. Unlike many distillers, Salcombe Rum never darkens their rums with the addition of colourants or added sugar post the distillation process.

Salcombe Rum takes inspiration from Salcombe's coastal vitality and its shipbuilding heritage, when they are crafting their spirits.  Famous for carrying fresh fruits and spices back from exotic lands, the locally built 19th century Salcombe Fruiters often ventured to the West Indies to acquire a much sweeter and more potent payload; sugar, molasses and rum.  

In the tropical Caribbean heat, puncheons or hogsheads of this rich spirit were carefully stowed on board these ships and surrounded by coconuts to protect the precious cargo during their perilous journey back across the Atlantic.

Salcombe Distilling Co.'s portfolio, in addition to Salcombe Rum, also boasts Salcombe Gin 'Start Point', 'Rosé Sainte Marie', the Voyager Series and New London Light non-alcoholic spirits and aperitifs. 

For further information about Salcombe Distilling Co. and Salcombe Rum, visit www.salcombedistilling.com, and to stay up to date follow SalcombeGin on Instagram.

For more information or images, please contact RAW PR:

Nose. What you'll smell- Sweet liquorice, treacle tart, spiced citrus, toasted brioche and green under ripe bananas followed by a hint of mango.

Palate. What you'll taste - A rich and viscous mouthfeel leading to caramelised orange peel, pink peppercorns and warmth from Szechuan pepper, with a fresh floral note to finish.

Finish. What it's like at the end- Mid length, with warming spice balanced with candied ginger fading to Werther's Original and a touch of smoked citrus.

Serving Suggestion - It's best served with a fiery ginger beer.  Alternatively, to truly appreciate the rum, try it with ginger ale so as not to over power the flavours in the spirit.

Calls to build resilient food production system echoed across the food sector

On a warm and sunny Spring evening in the heart of the Cotswolds, a chef, NGOs, civil servants, educators and farmers joined together to share food and perspectives at a special dinner to discuss the future of sustainable food and farming.  

It was intended as a dialogue to act as a proactive call for the food and agricultural value chains to build a more resilient food system. 

Gathered together by BASF over a shared passion for food, farming and the wider environment, the diverse group called for three areas of impact, the need for education to address the disconnect between food and farming, the encouragement of consumers to consider their role in sustainable food choices and the need to change the narrative around fresh vs processed foods.

Hosted at FarmED, a community and education site based in Oxfordshire which was founded by Ian and Celene Wilkinson back in 2021 which aims to explore ways to combine all farming approaches for a more sustainable and healthy food system, the venue provided the ideal backdrop to the first ‘Biggest Job on Earth’ dinner. Throughout the evening, guests heard from unique voices sharing their challenges and opportunities for the future of food production.

Invited to share her perspective on the pressures of land use, Farmer Sarah Bell discussed the challenges and contributions that farmers need to make: “For me, the challenges are complicated and complex, ranging from the increase in urbanisation and warehouse construction and resulting water run-off. Planting trees as a licence to continue to pollute, non-production interventions for land use and renewables schemes making communities hot under the collar. As farmers we also need to be providing year-round, long-term employment, to deal with forced land use changes resulting from the climate and responding to what society wants from land.”

Sarah added that what society mustn’t lose sight of through the “farmers’ lens for survival is that they are intimately, and viscerally connected to land,” and that society and politics’ polarisation and post-truth is driving short-termism.

“Farmers are about to enter a social contract for public good from public investment; what we must have, is scientific baselining for this, and to bear in mind that urban society still expects shelves to be stacked, and we can’t expect retail giants to be responsible for the levers in our food system, food policy must take the supply chain limitations into consideration.”

Identifying ways to bridge the gap between farming and the food we eat, Chef & Founder of Sorted Food Ben Ebbrell addressed the impact of influencers to drive positive change, sharing information about sustainable food production in the context of food choices matters, as does the consciousness of consumers’ purchase decisions: “Our hope is that [SortedFood] inspires and shares information with our community and we hope that a nugget of information will encourage them to share what they have learnt and make a different choice. We are a group of friends who met at secondary school, and we listen, distil, curate, and connect with our community.

“However, when we look outside our world, I could become very negative, very quickly, because of the food choices the world imposes, fast versus fresh food and the widening ‘say versus do’ gap.”

Ben added that, when it comes to sustainability, there's “deadlock” despite all those with marketing budget talking about it, “we are not shifting the dial”. His advice to the farming sector is not to use experts who are untouchable and unreachable, but to find communities that want to engage and listen by creating engaging content that is editorial and not advertising.

To close the evening, attendees heard from Emeritus Professor of Food Marketing at Imperial College London and International Speaker Prof David Hughes who highlighted that the challenges the farming sector currently faces are not new: “Food price inflation is running at 19% and energy inflation is also still high, the same happened in 1973 when there was a harvest collapse in Russia and Ukraine. Food price spikes are the victim of the market, and the issue of heat versus eat will last another 18 months. 

“The result is people have to make the decision to eat less, or eat less healthily, for example an Aldi loaf costs 49p, a frozen pepperoni pizza, 70p. There's a misconception that fresh food is more expensive, but a six-pack of Tesco apples sells a single apple at 16p, and a single British apple at 18p.”

“We’ve seen failures in the UK’s pig and poultry sectors, and arguably in fruit and veg; UK retailers have long-term contracts with suppliers which they haven’t altered as things have changed. My prediction is one of the major retailers could fall.”

Leading the call for education to address the disconnect between food and farming was Claire Evans, Head Teacher Eaton Valley Primary in West Bromwich. Concerned that agriculture isn’t currently on the school curriculum, Claire reiterated the importance of schools engaging and involving pupils in understanding how their food is produced and how to prepare and cook it.

Annabel Shackleton from Linking Environment And Farming (LEAF) pointed out the work being done via LEAF Open Farm Sunday, farming toolkits for schools and educational visits is invaluable for the future of farming.

“Earlier this year LEAF Education relaunched the free ‘Why Farming Matters’ resources for schools, supported by BASF. Today’s school children are tomorrow’s farmers, consumers, parents, politicians, leaders, and thinkers. 

"They are the ones who will need to meet current and future challenges, whether that be the climate crisis or feeding and ever-growing population. With young people and schools keener than ever to connect with food production, farming and nature we aim to inform, engage and inspire them. This resource pack will deepen their understanding of the role of farming in the UK, discover its powerful impacts, and be encouraged to ask questions and begin to find out and formulate their own understanding of Why Farming Matters.”

Echoing the need for education and public engagement, Sarah Bell summed up the totality of what needs to come next: “The farming industry needs a science-led approach, a network for water distribution, near market science and long term, pragmatism; and that the sector needs to be brave, imaginative, innovative and change the rule book, which happens when we have a ’burning platform’, in other words, when we are under pressure, which we are now.”

Ali Milgate from BASF, who facilitated the evening’s discussions, said: “Conversation is at the heart of understanding, and the event allowed diverse views and thoughts to be shared. Our intention for hosting was to hear people’s hopes, ideas and asks to make food, farming, and the environment work hand in hand. People have made new connections and will continue to strive for change outside of the forum. We feel proud to have stimulated and celebrated a shared passion for the biggest job on earth.

The event was hosted as part of BASF’s Farming the Biggest Job on Earth campaign which provides a platform to advocate for farmers and farming and promote the vital impact, they have of food production and stewardship of the natural environment. To find out more https://www.agricentre.basf.co.uk/en/Biggest-Job-on-Earth/Biggest-Job-on-Earth/

(Image courtesy of Chaiyan Anuwatmongkolchai and Pixabay)

Cocoba Chocolate Introduces “The Best of British” Summer Picnic Treats

Kent's Cocoba, the chocolate company famed for producing irresistible chocolate and hot chocolate treats and gifts, has launched a fantastic range of quintessentially British chocolate bars.

Inspired by favourite and popular British desserts the Cocoba “Best of British Chocolate Bars”, all priced at £4.50 individually or in a pack at £18, make a superb addition to any summer picnic.  

“The Best of British Chocolate Bar Selection,” is created using only the highest-quality Belgian chocolate, include something for everyone from sticky toffee pudding, apple crumble, Eaton mess and lemon meringue flavours.

Tasting just like the real desert, is the new and indulgent “Sticky Toffee Pudding Chocolate Bar” topped with white chocolate drizzle, crunchy salted caramel balls and toffee pieces, an ideal picnic treat for those with a sweet tooth.

Want something to tantalise the taste buds? Then “The Apple Crumble Chocolate Bar” is ideal. As it's topped with white chocolate drizzle, apple pieces, and shortbread crumble. This deliciously sweet concoction is a chocolate bar and one of the best British desserts, all in one glorious package!

Well, it just wouldn't be a very British picnic without a traditional strawberry theme, would it? And “The Eton Mess Chocolate Bar” fits the bill absolutely perfectly.  A Belgian milk chocolate bar is topped with white chocolate drizzle, freeze-dried strawberries, meringue pieces, and strawberry flavoured crunchy balls, all to create a British classic.

Finally, to add a zingy sweetness “The Lemon Meringue Chocolate Bar” is infused with lemon oil, and is topped with white chocolate drizzle, white meringue pieces, and lemon sugar drops. This sweet and sherberty concoction is a winning combination to complete a very British picnic.

Since the launch in 2012 Cocoba Chocolate ensure that each product is specially made with the highest quality, great tasting ingredients.

Please visit Cocoba Chocolate's website for more information including the hot chocolate bombes, spoons and vegan product range at www.CocobaChocolate.com.

What else is there? Cocoba's chocolate products include Belgian hot chocolate, chocolate bars and lollipops, truffles and buttons, and a growing range of vegan chocolates, too.

Cocoba's range is available from www.CocobaChocolate.com as well as Cocoba's flagship chocolate café at the Bluewater Shopping Centre in Kent, independent farm shops, delis, John Lewis, Selfridges and more.  All products are handmade in Kent.

Sandford Orchards' Devon Red Cider Wins Best Drink Product at Food Magazine Reader Awards

Sandford Orchards is thrilled to announce its Devon Red Cider was recently voted 'Best Drink Product' by the readers of Food Magazine. 

Said Barny Butterfield, Chief Cidermaker at Sandford Orchards: “We're absolutely thrilled to win this award. We've always thought our Devon Red was a pretty special drink but to win this accolade confirms the food and drink-loving public thinks so too. 

"We were up against some tough competition, as the South West is home to a host of fantastic independent drinks businesses, which makes the win even more prestigious.” 

The Food Magazine Reader Awards have championed the South West's best independent food and drink businesses for almost a decade. The Awards are an opportunity for readers to celebrate their favourite indie venues and products. Over 100,000 votes were cast over two rounds of voting across 13 categories this year. The winners were announced at a ceremony at Cornwall's Nancarrow Farm on May 15. (EDITOR: My birthday!) 

Devon Red is a naturally tasty and utterly delicious, fresh apple cider made from apples grown and pressed in Devon. It's available to purchase from www.sandfordorchards.co.uk, plus other select retailers across the UK.

Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, which is in Mid Devon in the UKs oldest working cider mill. The area has long been known as one of the most fertile parishes in all of Britain, both for its grazing and ability to grow apples. Crediton sits in the lee of the moors, so receives the right amount of rain and the right units of heat in summer.

Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on Twitter, Facebook and Instagram. 

Sandford Orchards takes a low impact approach to producing cider. What does this actually mean? How does it work?

Their orchards act as carbon sinks, promote soil health and support biodiversity

Their apples are all grown within a 20 mile radius of the cider works

Their by-products are bio-converted locally into natural green gas and CO2, which is used to carbonate their ciders

They use locally coppiced regenerating woodlands for fuel for heating water and have installed solar panels which produce 25% of their required electricity

They are working towards having all their company vehicles charged by renewable power

They use natural lighting, rainwater harvested from their roofs and insulation to reduce their energy requirements

Their cider is produced using filtration and cold sterilisation and without the need for boiling ingredients.

Award winning Cocoba Chocolate introduces exceptionally good chocolate gifts to celebrate Father's Day

Cocoba, the Kentish chocolate company famous for producing irresistible chocolate and hot chocolate gifts, has launched this year's exclusive Father's Day range.

Cocoba Chocolate introduce their popular “Giant Jars” which are filled to the very brim with a selection of giant chocolate buttons and giant covered honeycomb pieces in oversized glass jars.

2021 Great Taste Award Winner “Milk Chocolate Covered Honeycomb Giant Jar” is bursting with large chunks of honeycomb covered in smooth, creamy Belgian milk chocolate.  The huge clip lid glass jar can be used for other sweet treats after the honeycomb has been enjoyed.  If you are wanting a gift to make a statement, the “Giant Jars” are sure to raise a smile for someone special. 

The “Giant Jars”, all priced at £25.95, have many other flavours to choose from including milk chocolate buttons, salted caramel covered honeycomb, salted caramel buttons and white and dark chocolate buttons, an ideal present for someone that just loves chocolate.

Finally, the “Personalised Engraved Chocolate Bar” is a delicious milk chocolate bar, handmade from the highest quality Belgian chocolate and can be engraved with a message of your choice.  Priced at just £4.95, you can add up to 3 lines of text, with up to 10 characters per line. Delivery is just £1 direct to your recipient when ordered by itself (this will be posted using Royal Mail).  A thoughtful and unique gift to treat dad this Father's Day with your very own special personalised message.

Please visit Cocoba Chocolate's website for more information including the vegan product range at www.CocobaChocolate.com.

Cocoba's chocolate products include Belgian hot chocolate, chocolate bars and lollipops, truffles and buttons, and a growing range of vegan dark and 'milk' chocolate.

Cocoba's range is available from www.CocobaChocolate.com as well as Cocoba's flagship chocolate café at the Bluewater Shopping Centre in Kent, independent farm shops, delis, John Lewis, Selfridges and more.   All products are handmade in Kent.

To receive 10% off please do join the mailing list also free delivery on orders over £35.

Instagram, Facebook, Pinterest, TikTok, Twitter: @cocobachocolate Web: www.cocobachocolate.com

Côte restaurants launch a new asparagus cocktail

Côte restaurants has taken the bold an innovative new cocktail which is likely to divide opinion. How so? The main ingredient is asparagus!

There's a very special focus on fresh asparagus as a delicious seasonal spring ingredient - Welcome Côte‘s new cocktail - Vive Le Asparagus!

This is the first time Côte has created a cocktail that is anything but a classic. It will be interesting to see what the reaction to this new cocktail is.

Côte restaurants has launched an innovative new cocktail set to divide opinion - made with Asparagus!

It's an ambitious new cocktail which will either be loved or loathed!

The new cocktail called Vive Le Asparagus celebrates the healthy seasonal vegetable traditionally collected by British farmers from St George’s Day to the Summer solstice.

The creative new cocktail is made with some special asparagus flavoured vodka, features an asparagus spear and has been created by a renowned mixologist.

The cocktail complements Côte’s Spring specials which feature asparagus and have been designed by Gordon Ramsay’s former executive chef Steve Allen.

The crunchy, green aristocrat of the vegetable world is known to be an aphrodisiac and is celebrated for being high in vitamin K (healthy blood and bones), a great source of fibre, promotes good bacteria in the gut and is said to have anti-inflammatory benefits.

Alas, the elegant earthy asparagus is not to everyone’s tastes, it certainly is a vegetable which is either loved or loathed in equal measure.

But Côte restaurants think the seasonal Vive Le Asparagus cocktail is a must try drink this season.

Highly respected mixologist and drinks author Dan Whiteside has created the cocktail for Côte which blends asparagus flavoured Portobello Vodka, Cold Press kiwi and apple juice, Elderflower cordial, Belu Sparkling water, fresh asparagus, garnished with dried rose petals.

Vive Le Asparagus will be available from May 19 - June 14 at selected Côte  restaurants (Newcastle, Exeter, Kingston, Henley, Solihull, Windsor and London restaurants St Christopher’s Place, St Katherine’s Dock, Sloane Square, Hay’s Galleria and the Barbican) priced at £9.95.

Mixologist Dan Whiteside said: “The cocktail has the flavour of asparagus, sweetness and floral notes of elderflower, body and acidity of the cold press juice.

“It’s an interesting take on a popular Collins cocktail, using fresh flavours such as apple, ginger and elderflower and combing with the unique flavour of asparagus. The cocktail combines a food that’s big in French cuisine with one of the most popular types of cocktails at this time of year.” 

Last month Côte launched its spring menu with a focus on fresh seasonal ingredients to showcase classic French cuisine.

Steve Allen’s new menu additions celebrate La Saison Délicieuse with a collection of timeless dishes, sharing plates, seasonal spritzers and French classics with a Côte twist. 

Former Claridge's chef Steve has elevated La Cuisine Française at Côte with the new dishes, created with produce from trusted British and French producers with the asparagus for the new specials sourced from a long term partnership with the Chinn family in the Wye Valley.

Steve said of the new menu: “I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the Spring.  Our main focus is and always will be about the  taste of our food at Cote.  Simple, yet complex and delicious.”

French taste is great taste. Côte’s belief in quality, freshly prepared seasonal ingredients, served with respect and enjoyed in relaxed, stylish surroundings – has inspired their company since 2007. Now, with over 80 Côte restaurants across the UK, their menu has evolved to encompass the timeless French classics our guests know and love, alongside new dishes that capture the excitement of contemporary French cuisine. Fresh, delicious and thoughtfully sourced, Côte is an affordable taste of French luxury right here in the UK. What we bring to the table will always be the very best it can be. And that’s always been our promise – because in France they wouldn’t do it any other way

https://www.cote.co.uk.

​

Award-Winning Brick Lane Chef to Launch Indian Vegan Cookbook

Top, award-winning chef, Niaz Caan is to launch Vegan: An Indian Cookbook this summer. The book contains 42 vegan dishes that are inspired by long held family recipes - such as his great grandmother's Begun Uribeeshi Gatta - as well as modern takes on traditional meat dishes, such as Tofu Tikka Masala and No Butter No Chicken Curry.

Niaz is the award-winning executive chef of Brick Lane's City Spice and has already appeared on Channel 4's Steph's Packed Lunch, Channel 5's Secret of the Fast Food Giants, BBC London and ITV news.

The book was inspired by the success of Niaz's Vegan Menu which he launched at City Spice in 2019 and includes new dishes that he developed with the home cook in mind.

With Vegan: An Indian Cookbook, Niaz wants to prove that home made Vegan food can be tasty and that Indian food can be nutritious and delicious.  He spent many months perfecting spice mixes, cooking techniques and finding plant-based alternatives to Ghee, a clarified butter widely used in Indian cooking, to add depth of flavour. The book is priced at £20.99.

He says: “I saw more and more of my friends turning vegan and I was increasingly being asked about vegan dishes in the restaurant so I decided to spend time developing and updating dishes to create something that I felt was every bit as tasty as the meat, seafood and dairy dishes on offer.”

Aged just 22, Niaz started working in restaurants from the age of 14 and cooking in the City Spice kitchen at aged 17. He went on to secure a first class degree in Economics from the University of Birmingham, but returned to the professional kitchen when he realised that cooking was his real, true passion. Since then, he has quickly risen in culinary success, winning plaudits for his modern take on traditional Indian dishes at City Spice, which regularly has queues around the block, even during these challenging times.