Boutique lunch raises almost £3,000 for Francis House Children's Hospice

“Francis House is an amazing charity, and we were proud to be sponsors of the Boutique Lunch.

A glamorous Boutique Lunch at Gusto Italian Restaurant in Cheadle Hulme, Cheshire, raised £2,700 for the Francis House Children’s Hospice.

The event was sponsored by Sinclair Law and supported by ladies’ fashion retailer Flair Boutique UK.

Lucy Hart, director of Sinclair Law based in Wilmslow said: “Francis House is an amazing charity, and we were proud to be sponsors of the Boutique Lunch. A fabulous afternoon was experienced by all in support of this incredible charity.”

A variety of stalls from chocolates to handbags, fashion to skincare were on hand for guests to browse including Jewellery from Deanne, Beehive Boutique Manchester, Tropics with Shirlie, Henshaw’s House of Cocoa, and Cheshire Home Fragrance, all adding to the relaxed and enjoyable atmosphere.

Based in Didsbury, Francis House supports over 600 families from across the Greater Manchester and Cheshire region with respite care, homecare, sibling support, emotional and bereavement support.

At the lunch, guests enjoyed a special two-course lunch and a fashion show of new season styles by Flair Boutique UK.

Singer Andrew Alty performed beautiful ballads and had everyone up on their feet dancing to Sweet Caroline.

Guest Victoria Young commented on the event: “I had a fantastic afternoon catching up with networking colleagues and raising money for such a worthy cause, it was a lovely afternoon with beautiful food and flowing drinks and even had chance to do a little retail therapy from the stalls that were showcasing their lovely items – a great afternoon and highly recommend, we can’t wait for the next one.”

Raffle prizes included a handbag, beauty hamper, chocolate hamper and a diamond necklace donated by Beaverbrooks.

Lucy Thompson, events manager of Francis House said: “A big thank you to all the ladies that came along and supported our Boutique Lunch. The atmosphere was great, and everyone was so generous with their donations.’’

Tickets are now on sale for the Francis House ‘Let’s Party’ Christmas Ball at the Concorde Conference Centre on December 1. To book for this unmissable event visit www.francishouse.org.uk/christmas-ball

EU Under Pressure as Footage Shows ‘Horrendous’ Polish Egg Farm

Piles of dead hens, eggs covered in blood, twisted legs, pecked feathers, these are the images documented by workers employed on a poultry farm belonging to Fermy Drobiu Woźniak, the largest egg producer in the European Union. Anima International is calling on the EU to not weaken its stance on the welfare of hens.

This summer, Oksana, together with her partner Sasha, were employed at a laying hen farm in the village of Wioska in central-west Poland. The poultry farm belongs to the largest egg producer in the EU, Fermy Drobiu Woźniak. Nearly one million hens in cages and tens of thousands of hens in barns are reared at that farm. In fact, one in five laying hens in Poland lives on one of Woźniak’s farms.

Oksana and Sasha documented their daily work for six weeks. One of their primary duties was to remove dead hens from their cages, the birds died due to the poor rearing conditions, or were killed by other hens in the cages, or died as a result of becoming stuck. For example under a perch. Each day, the workers collected dozens to hundreds of dead birds. In fact  some had been laying dead in the cages for several weeks and were already in a state of decomposition.

“Sometimes they were blue, and fluids leaked out of them,” says Sasha in the video.

The hens live in close confinement, resulting in aggression (including pecking each other to death) or acts of cannibalism. Numerous birds were in very poor physical condition,. They had missing plumage, had deformed legs and wounds to their bodies, and some died of exhaustion. The video also shows cases of hens dying while laying more eggs, with eggs stuck in their cloaca.

A veterinary inspection carried out several weeks after the footage was collected validated the concerns documented by the investigative workers. Anima International has filed a notice to the prosecutor’s office in Poland on the grounds of potential animal abuse. The footage will serve as evidence in the proceedings.

A ban on cage farming is currently under consideration by the EU as part of the revision of all EU animal welfare legislation. The European Citizens’ Initiative “End the Cage Age”, launched by Compassion in World Farming, has been signed by 1.4 million people. The European Commission is expected to present a legislative proposal on this issue this autumn.

But recent allegations that the plans could possibly be dropped have raised alarm amongst campaigners. “Many countries are already transitioning away from caged farming systems for hens,” says Kirsty Henderson, Executive Director of Anima International. “The EU must follow through on its promises and do its part in eradicating animal suffering from our food system.”

Fermy Drobiu Woźniak exports 70% of its production to 60 countries in Europe, Asia, and Africa. Every year, 300 million animals suffer in cages in the EU.

https://opencages.org/

That's Health: Flu shots? Get 'em when you get you groceries!

That's Health: Flu shots? Get 'em when you get you groceries!: Supermarkets with pharmacies are offering flu shots to their customers. A way to avoid the seasonal flus that usually sweep through the coun...

Kabuto Launches Mac N'cheese Korean BBQ Feast Box

Yes, taste just got supersized! Normally known for its delicious 'Posh Pot Noodles', Bristol-based Kabuto now makes mega tasty Mac n'Cheese, too - and fans have been loving it!  This month a brand new flavour goes live: a zingy yet creamy Kabuto Mac n'Cheese Korean BBQ.

It's a big box full of even bigger flavour, oozy gooey cheesy goodness, mixed with the unmistakable hotness of Korean cuisine, set to tantalise your tastebuds and bring some fun to your feasts. Korean food has splurged in popularity in the last few years, but this was a combo they didn't think anyone saw coming!

One Box' of Korean BBQ will contain two servings, a perfectly sized portion for a cosy night in. Seriously great Mac n'Cheese with seriously great ingredients, Kabuto wants to create adventurous meals that don't break the bank, inspired by world cuisines. Mac n'Cheese heaven will be yours in just six minutes, you'll need a hob for extra cosy creaminess. 

Although the Mac is really utterly delicious on its own, Team Kabuto wants you to get creative: why not try them mixed with pulled meats, a kimchi garnish or some stir-fried veggies? More recipe ideas will be loaded to social media over the coming weeks, and the box itself has more ways to get creative with Kabuto, also.

Using all 100% natural ingredients, containing no additives, preservatives or artificial colours, Mac N'Cheese has been created for families and busy people looking for a premium pasta pot. All Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.  

Meal for 2: Amazon - free delivery for Prime members, RRP £3.95 

Nutritional values per 1 portion prepared (with 200ml semi skimmed milk)

401 calories

3.8g fat, 1.4g which saturates

Carbohydrate 68.6g, of which sugars 5.9g

Fibre 2.4g

Protein 13.2g

Salt 2g

Says Holly Mansfield, Kabuto's Brand Manager: “To launch a product exclusively to Tik Tok is a first for us, as we want the superfans to get their hands on them where we know they hang out the most! We can't wait to work with our community on recipes and fun ways to chat all things Mac n'Cheese. We're obsessed with this flavour fusion and we hope you love it too!”

https://www.tiktok.com/@kabutonoodles 

Get Your Avocado Bake On!

Try these delicious avocado bakes ahead of the launch of Bake Off next week and add some health into your cake fix. You won't believe how good they taste!

As anticipation for this year’s season of The Great British Bake Off grows, the World Avocado Organisation (WAO) shares some delectable avocado-infused baking recipes, to inspire home bakers with innovative and scrumptious avocado-infused treats.

Whether you're a seasoned baker or just starting your journey in the world of baking, these avocado-infused recipes offer a creative and nutritious twist to traditional favorites. Avocado not only adds creaminess and richness to your treats but also contributes to a healthier and guilt-free indulgence. Avocados are not only a delicious addition to baking but also offer numerous health benefits as they are filled with vitamins, minerals, fibre and healthy fats.

That's Food and Drink offers our sincere thanks to the World Avocado Organization for supplying the recipes and images.

Avocado Lemon Cake (with less butter)

Ingredients

75g unsalted butter, at room temperature

200g sugar

2 lemons

1 ripe avocado

4 eggs

200 g flour

1 tsp baking powder

Equipment

Good processor or mixer

Grater

Sieve

Greased cake tin (25cm)

Method

Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.

Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.

Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.

Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the preheated oven for about 45 minutes or until golden brown.

Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices

Recipe Tip

Top with raspberries or other berries.

Avocado Pistachio Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

vegetable cooking spray

225g  unsalted pistachios

340g all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

 180ml  skimmed milk

1 tsp. vanilla extract

1/2 tsp. almond extract

1 ripe, fresh avocado, halved, pitted and peeled

340g  sugar

2 eggs

Icing sugar

raspberries or strawberries (optional)

Method

Preheat the oven to 180°C

Line a 9" cake pan with wax paper, spray with cooking spray, and dust with flour. Tap out excess flour.

Place pistachios in a food processor and pulse for about 40 seconds. Add flour, baking powder, and salt and pulse just until combined.

In a small bowl stir the milk and extracts together.

Place the pulp of the avocado into a mixer with the sugar and beat until smooth.

Add eggs one at a time, beating after each addition. Alternate adding the pistachio and milk mixtures.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool for 5 minutes in the pan then place on a cooling rack to completely cool.

Sprinkle with icing sugar. Serve with berries, if desired.

Avocado Pumpkin Spice Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

567g  all-purpose flour

255g  almond flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. fine sea salt

255g sugar

1 cup pumpkin, pureed

170g ripe, fresh avocado, halved, pitted, peeled and pureed

2 large eggs

1 Tbsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground allspice

250ml milk

Dust of icing sugar (optional)

Method

Preheat the oven to 180°C with a rack set in the center.

Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, combine the sugar, pumpkin puree, avocado, eggs, and spices, mixing on medium-high for 2 minutes. Add the milk and stir.

Fold in the dry ingredients until well combined.

Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.

Dust with icing sugar just before serving if desired.

The World Avocado Organization is a non-profit organisation founded in 2016 whose members are avocado growers, exporters and importers from around the world - including the top four grower supplier countries to the EU and UK. 

The World Avocado Organization promotes the consumption of avocados based on their nutritional value and recognised health benefits. It also shares information and insights on avocado production, supply chains and sustainability with the public.

For further information, please visit: https://avocadofruitoflife.com/en

Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

That's Christmas: Celebrate a very special Christmas at Darts Farm

That's Christmas: Celebrate a very special Christmas at Darts Farm: Darts Farm, near Exeter, Devon, is the perfect place to get into the Christmas spirit with everything you could possibly need all under one ...

Torabhaig Legacy Series Latest: Allt Gleann Batch Strength Limited Release

Torabhaig Single Malt Distillery on the Isle of Skye closes the current chapter of its Torabhaig Legacy Series with a limited edition batch strength release which are direct from the cask.

Torabhaig Single Malt Distillery on the Isle of Skye announces a new limited edition release, Torabhaig Allt Gleann Batch Strength. This special edition, batch strength release of Allt Gleann completes the current chapter of the Torabhaig Legacy Series, which charts the journey to 10 year old for this exciting new distillery on the Isle of Skye.

The release bottled unreduced shows the confidence this youthful distillery has in the quality of its whisky and highlights the strength of their emerging signature style: well tempered peat. It's drawn directly from a select batch of casks and sings of smoke and brine. Heavily inspired by the spectacularly rugged coastline on which the distillery sits on the Isle of Skye, Torabhaig tames heavily peated grains to produce an elegantly rugged dram, balancing strength with refinement to accentuate the floral, fragrant characters of the whisky.

Remarks Torabhaig Whiskymaker, Neil Macleod Mathieson: “Torabhaig Allt Gleann Batch Strength is our way of bidding a fond farewell to Allt Gleann and closing out this chapter of Torabhaig's journey to 10 year old. 

This is the last time we'll get to see this specific style of Torabhaig, so we set aside a few hundred casks of this expression distilled during the experimental phases of 2017 and 2018 to release at its natural strength."

He went on to say: “As with Allt Gleann, we're transparent on the bottle about everything, from the variety of barley to the type of yeast to residual ppm, not just in grain ppm. We want to take whisky lovers on this journey of experimentation with us and are confident about sharing our findings about flavour as we're building this liquid legacy.”

Allt Gleann is named after one of the natural spring water sources that feed the Torabhaig distillery, which sits on a historical site on a rugged coastline. While the distillery has only been operational since January 2017, it is only the second Single Malt distillery on the Isle of Skye in almost 200 years. The 19th century distillery building is an old farmhouse that was painstakingly restored over a four-year period. The historic nature of the building provided creative constraints in terms of the still size and distillery layout.

RRP: £75/ 85 EUR/ $89.99 US

Tasting note: Smoke & brine. A robustly peated spirit with a deceptively refined character resulting in a complex and characterful maritime whisky

Grain: Concerto malted barley

Yeast: Fermented with pinnacle MG+ yeast

Wood: American oak, first fill bourbon barrels and re-fill whisky barrels

Time in cask: 60+ months

Peat in grain: 78+ PPM

Residual peat: 2.8 PPM

ABV: 61.1% 

Treatment: No chill filtration. No colour added

https://torabhaig.com

Chiquito puts fiesta fun into Freshers Week

Mexican restaurant favourite Chiquito is putting the fiesta fun into Freshers week with a mega FREE bingo game with some amazing prizes.

Chiquito, known for its party atmosphere and great tasting Mexican cuisine, is launching the pop up bingo at universities up and down the country to celebrate Freshers (Oct 9-Nov 9).

It all kicks off at the pop up La Loteria Bingo Bar, in collaboration with Cazcabel Tequila, which will offer a FREE drinks to students who sign up to the Chiquito newsletter. Find the team at University of Portsmouth (9/10), Northumbria University (12/10), Newcastle University (13/10) and University of Leicester (16/10).

From 9th October till 9th November students will also have the opportunity to win fantastic big prizes at Chiquito. By using their ‘La Loteria’ code, which is sent via email upon signing up, students will have the chance to win a food and drinks dinner party at Chiquito worth up to £500, free nachos and churros for a year, free tacos (vegan and meat available), free churros when you order a main, 2-4-1 meals on Sundays, and more besides. To enter, all students need do is dine in and use their ‘La Loteria’ code - they’ll get a tasty 25% off mains when they do too, also!

You’ve got to be in it to win it and with that in mind, the Chiquito & Cazcabel team will be spreading La Loteria joy with a series of special immersive Bingo nights, offering 2-4-1 drinks to students all night with prizes to be won. La Loteria Bingo Nights kick off at Portsmouth on 9th October from 7.30, with more dates to be released. To find full details on Bingo nights, go to www.chiquito.co.uk/students.

Chiquito, which has been delivering the best of Mexican cuisine for over 30 years, will also be offering ALL Freshers students a range of freebies and discounts from now until Nov 9 to help them enjoy their first few weeks of term. All vouchers to be handed to their server and can be redeemed once.

The discounts include, 30% off Food (limited to Build Your Own & Fajita Section), FREE Churros Dessert (with purchase of main meal), FREE Regular Soft Drink/FREE Garlic Tortilla Bread (with purchase of main meal), FREE Nachos for a Year – Voucher (one per month for twelve months).

Chiquito Head of Brand, Sasha Storey, said: “Chiquito is a renowned destination for students, drawn in by our fiesta atmosphere and tempting cocktail menu. We've partnered up with Cazcabel this year to bring a series of exciting bingo events - known as La Loteria in Mexico. We can't wait for our freshers to immerse themselves in our Mexi-festa vibes and win some exciting prizes along the way too.”

For full terms and conditions please see: https://www.chiquito.co.uk/terms

Peak District pub entrepreneur aiming to reopen historic Ashford Arms after almost losing everything during Covid

Rob Hattersley, 39 (PICTURED) from the Peak District town of Bakewell founded Longbow Bars & Restaurants, an independent hospitality business, shortly before the pandemic hit. 

After selling his house to fund his first venue, The Maynard in Grindleford, Rob nearly went bankrupt after opening just six weeks before the first lockdown.

However, three years on and Rob is preparing to open his third venue in early 2024, The Ashford Arms in Ashford-in-the-Water. 

It's a gorgeous 17th century pub at the gateway to this popular Peak District village, The Ashford Arms didn’t survive the pandemic and as a result has been closed down for the past three years.

Rob has undertaken the pup's lease, which was once owned by the Duke and Duchess of Devonshire of nearby Chatsworth House, in August 2023, and has kicked off an extensive £1.5m refurbishment, with the ground floor, hotel bedrooms, gardens and kitchen undergoing a complete transformation.

Said Rob: “The Ashford Arms will look strikingly different as it undergoes necessary structural work and a complete redesign of the restaurant, bar and nine hotel bedrooms."

He went on to say: “As with our other two venues, we'll be offering a premium pub experience that ticks all the boxes; whether visiting the Peak District as a tourist, seeking a pint with friends, a romantic date night by the fire or a lively gathering with loved ones.”

The restaurant at The Ashford Arms is expected to cater for 107 diners with Raymond Blanc trained executive chef, Adrian Gagea, designing the menu, and Westside and Southside’s Young Chef of the Year, Chris Parker, taking on the role of head chef. 

Longbow’s Josh Butler, who was awarded the Visit Derbyshire and Peak District Young Tourism Hero Award 2023 has worked his way up the ranks within Longbow and will lead the venue as the general manager.

Longbow only uses local Peak District suppliers, a move that has gained recognition in various hospitality awards such as East Midlands Business Awards, Visit Peak District & Derbyshire Awards and The National Wedding Awards where The Maynard was awarded best wedding venue in East Midlands two years running, taking the national runner up place in 2022.

“It’s vital and a non-negotiable for me we off our support to Peak District businesses. In a cost-of-living crisis and a hospitality industry that's seen so many venues suffer extreme losses and closures, we want to ensure we always contribute to our local economy," said Rob.

“Our meat is sourced from local suppliers, who raise and nurture their own livestock through traditional farming values. Our seasonal fruit, veg and herbs come direct from Peak District farms, and we use local breweries and distilleries such as Peak Ales, Thornbridge Breweries and Shining Cliff Distillery to name a few. And we never compromise on freshness, taste and quality. I’m delighted we're able to contribute to an uplift in business for our local suppliers through The Ashford Arms.”

The Ashford Arms will join The Maynard, which has won numerous awards as a wedding venue, restaurant, and hotel, and The George, an award-winning historic bar, restaurant and hotel in Hathersage, which was frequented by Charlotte Brontë.

Upon reopening after the second lockdown, The Maynard enjoyed 66% growth, putting the team in a position to open The George Hathersage in late 2021.

Following continued consistent growth, despite a rapid increase in costs, Longbow Bars & Restaurants Ltd is ready for a third venue to complement the achievements of The Maynard and The George.

Rob started his hospitality career working in his parents’ restaurant, Aitch’s Wine Bar in Bakewell, before working as a chef and manager throughout the UK and a few years running beverage operations for Royal Caribbean Cruise Liners.

Rob ended by saying: “Hospitality was one of the sectors hardest hit by the pandemic and personally I wondered at one point whether I’d ever financially recover. I had no choice but to go on Universal Credit in lockdown as the team and I struggled to keep The Maynard afloat.

"I’m so proud of my team and what we achieved over the past three years, and there is a great deal of excitement about the new addition to the Longbow family. As a Peak District lad, nothing brings me greater pleasure than breathing life into unviable hospitality businesses in my home county. I can’t wait to share The Ashford Arms with everyone, whether they are local or from further afield, in the New Year.”

The refurbishment will be a collaboration with Heineken. The Ashford Arms is expected to open in early 2024 with recruitment for new team members starting next month, in October.

www.the-maynard.com

www.thegeorgehathersage.com