Asda reveals results of independent taste tests against M&S foods

100s of Asda products voted ‘as tasty or ‘tastier than’ M&S products in thousands of independent blind taste tests

Standout products include Extra Special British Aberdeen Angus Ribeye Steak, Extra Special Lemon Drizzle Cake and Extra Special Madagascan Tiger Prawns

Why compromise on great taste when trying to save on the weekly shop? Asda’s answer: you don’t have to.

In thousands of blind taste tests, hundreds of independent testers compared Asda products to their M&S equivalents. The results revealed hundreds of Asda’s products were voted ‘as tasty’ or ‘tastier than M&S,’ but at a fraction of the price.

This isn’t just food, it’s M&S taste, at an Asda price - proving great tasting products don’t necessarily need to cost extra. All products in Taste Match are better value than the same items at M&S, a retailer with a long-standing reputation for great quality food.

Asda embarked on its Taste Test journey in July, when it nominated a series of stellar products for blind taste testing against luxury retailers such as Harrods, Selfridges, Fortnum & Mason, and Harvey Nichols.

Following results that showed an array of Asda products stand up well against their luxury counterparts, Asda's continued to deliver on its commitment to great quality and taste, while reassuring on price, through the launch of its M&S Taste Match campaign.

See below for some of the standout products from the taste testing.

To learn more, visit Asda.com/TasteMatch.

Breakfast bliss 

Crumpet 

The Extra Special Sourdough Crumpets (£1.00/6pk) go down a treat (vs M&S 6 Ultimate Crumpets Made with Sourdough, £1.50), and pair perfectly with the crispy Asda’s Butcher’s Selection Unsmoked Bacon (£2.25) (vs M&S £2.80).

Cheese o’clock 

A French favourite, Asda’s Camembert (£2.00) proved as tasty as its M&S counterpart (M&S Camembert Cheese, £2.90). The smooth and buttery round pairs delightfully with an Extra Special Marmalade.

Dinner is served

The Extra Special Madagascan Tiger Prawns (£5.00) are plump and perfect for a Gambas Pil Pil, served with a baguette and Asda’s smooth Marques Del Norte Rioja Gran Reserva (£12.00 until 15th November) (vs M&S Collection Rioja Gran Reserva El Duque de Miralta, £16.00). 

The prawns were voted tastier than those of M&S and are less than half the price. (M&S Collection Madagascan Extra Large Black Tiger Prawns, £11.00) - making them some seriously sizzling shellfish. Fancy something lighter? 

The delicate and buttery Seabass Fillet (£3.50) is another taste test-approved option (vs M&S Mediterranean Skin On & Boneless 2 Sea Bass Fillets, £5.00), perfect for a Friday supper.

Steak 

Ready to raise the steaks - literally? The pan-fried thick cut Extra Special British Aberdeen Angus Ribeye Steak (£7.50) is dry-aged on the bone for 30 days for depth of flavour which proved to be tastier than the M&S equivalent (M&S Collection British Ribeye Steak Salt Dry Aged 30 Days, £10.00). Perfect served with chips and a rocket & parmesan salad, take steak night to new heights and save 25% by shopping at Asda too!

The perfect dinner pairing, white wine fans can enjoy a crisp, cool sip of the Tuki Tuki Sauvignon Blanc (£8.00) (vs M&S Classics No. 39 Marlborough Sauvignon Blanc, £10.00).

And last but not least, a meal wouldn’t be complete without a show stopping dessert; Asda’s Extra Special Lemon Drizzle Cake is made with zesty lemon curd with a Sicilian Lemon infused sponge. What’s more, the cake will be reduced to only £2* until 29th October, meaning customers can save over 40% when shopping at Asda compared to M&S (vs M&S Lemon Drizzle Cake, £3.65).

To learn more, visit Asda.com/TasteMatch.

Now available, new Bounty and Snickers hot chocolate pods!

All of you Mars Bounty and Snickers lovers can now enjoy the delicious taste of coconut and cocoa and of nutty Snickers in a mug of hot chocolate, because with these easy use pods you can enjoy the delicious taste of Bounty or Snickers within minutes.

And they are both pods are compatible with Nescafe Dolce Gusto machines.

These easy hot chocolate pods mean you don't have to wait to enjoy your favourite treats!

Both types of pods are available from B&M and Aldi stores.

www.marschocolatedrinksandtreats.com

Global Spirits Giants Gather in London Committed to Establishing a World Spirits Dialogue Platform

On September 29th, Javier Ferran, Chairman of the Board of Directors of Diageo, Gilles Bogaert, Executive Vice President of Global Markets at Pernod Ricard, and Ding Xiongjun, Chairman of Moutai Group, jointly signed the "Global Spirits T3 Dialogue International Cooperation Agreement" in London, witnessed by the China Alcoholic Drinks Association. 

This marks the first meeting of the top three global liquor companies under the name "T3" aiming to establish a global dialogue platform for premium spirits.

In the spirits industry, Guizhou Moutai, Diageo, and Pernod Ricard are all representative brands, with a combined annual revenue exceeding $52.2 billion. According to statistics, the global spirits sales in 2022 reached something in the order of $467.69 billion, and it's estimated the spirits market revenue will maintain a compound annual growth rate of 4.6% from 2023 to 2027.

The "Global Spirits T3 Dialogue International Cooperation Agreement" reached by the T3 dialogue includes seven parts:

1. Establishing a cooperative platform with the China Alcoholic Drinks Association as the organizer, where all parties adhere to the principles of equality, openness, and sharing to strengthen cooperative relationships.

2. Complying with relevant anti-monopoly laws and conducting exchanges, conferences, and other collaborative activities among parties.

3. Promoting global exchange and mutual learning in spirits’ culture.

4. Driving exchanges and cooperation in the field of alcoholic drinks cultural heritage.

5. Enhancing cooperation in promoting responsible drinking.

6. Focusing on environmental protection and promoting sustainable development of society and the environment.

7. Advocating for energy conservation, emission reduction, circular economy, and recycling.

Song Shuyu, chairman of the China Alcoholic Drinks Association, stated that the T3 dialogue is a historic and high-profile gathering of the three leading spirits companies, and as the future summit becomes institutionalized, it would evolve into a globally influential IP, further solidifying in-depth exchanges and interactions among world spirits companies in the fields of market, brand, and culture, and then promote the healthy, sustainable, and high-quality development of the global spirits industry.

(Image courtesy of wasi1370 from Pixabay)

Introducing Chapmans of London: A New Frontier in Non-Alcoholic Drinks, Celebrating Vibrant Flavours and Culture

Chapmans of London, which is visionary non-alcoholic drinks brand, is proud to announce its official launch, introducing an unforgettable experience for consumers who are seeking vibrant flavours and cultural richness in their beverages.

A spokesman said: "Chapmans of London is on a mission to redefine the non-alcoholic drinks landscape by infusing every sip with the vibrant flavour and culture of Nigeria. We aim to satisfy the cravings of both individuals who are seeking an enriching experience and dare to explore new flavours."

The non-alcoholic cocktails are made from sparkling mixed fruits like pomegranate and blood orange infused with cucumber and bitters. Using only premium ingredients, Chapmans ensures it's accessible to everyone, because the drinks are vegan, gluten free, and free from all artificial flavourings, colourings, and preservatives. 

Their drinks are designed to complement your lifestyle, whether you're raising a glass to a special occasion or simply unwinding after a long day.

"I founded Chapmans of London as a response to my personal journey towards reducing alcohol intake and prioritising my health. I discovered the lack of inspiring and creative non-alcoholic drinks. Growing up, I cherished a sparkling, fruity, and uniquely refreshing drink with flavours that couldn't be found elsewhere. I never missed alcohol when enjoying it. 

"And this realisation led to the birth of Chapmans of London, where I put my own spin to bring one of Nigeria's best-kept secrets to London and beyond" says Tolani Agoro, Founder of Chapmans of London. "We believe everyone deserves access to exceptional non-alcoholic beverages."

Chapmans of London is now available online and will be in selected venues, soon. Chapmans of London invites you to embark on a journey of flavour and culture, one sip at a time.

That's Food and Drink believes Chapmans of London will make an excellent contribution to the drinks menu of any Christmas parties.

To learn more and to place your orders please visit https://www.chapmansoflondon.com

Mindful Extracts Launches Functional Fungi at Holland & Barrett

Mindful Extracts is launching its range of functional mushroom supplements at Holland & Barrett. Functional mushrooms have been used in traditional medicine throughout Asia for centuries and the rest of the world is finally catching on - the global market was valued at nearly $30 million in 2023. Market research indicates the mushroom supplement sector is growing at 10% and many are calling this rapid growth in the sector the ‘Shroom Boom’.

The Mindful Extracts range includes Organic Reishi, Organic Lion’s Mane, Organic Chaga and an Organic Mushroom Blend and will be available online initially at www.hollandandbarrett.com and then in-store from 4th December.

Working with a leading mycologist, Mindful Extracts has formulated every product to be highly potent, dual extracting the mushrooms in hot water and alcohol to concentrate the beneficial compounds including beta-glucans and triterpenes. Mindful Extracts independently lab test their products for any pollutants and are certified organic.

Mindful Extracts Organic Reishi Capsules contain 400mg of Reishi, one of the most celebrated functional mushrooms in Chinese medical literature. Also known as the ‘mushroom of immortality,’ it is believed to promote vitality, longevity and homeostasis (balance) in our system.

One of the key benefits of Mindful Extracts Organic Chaga Mushroom Capsules, is Chaga’s powerful antioxidant properties which may support the body's natural defence mechanisms and promote overall well-being. Chaga is packed full of antioxidants, vitamins, and minerals, which can reduce inflammation, support a strong immune system, aid heart health and promote good digestion.

Mindful Extracts Organic Lion’s Mane Capsules are a natural nootropic and can help boost cognitive ability. Many people claim Lion’s Mane improves their focus and concentration, similar to a strong coffee but without the stimulating and jittery effects. It can also promote improvements in mood and general wellbeing, as well as feeling more in the present moment.

Research has shown that Lion’s Mane can increase Nerve Growth Factor (NGF), which is responsible for the maintenance and growth of neurons in the brain. Many neurological diseases such as Dementia, Parkinson’s and Huntington’s disease are linked to the degeneration of neurons over time, and it is thought that neurotrophic factors like NGF may play a role in preventing these conditions.

The Mindful Extracts Organic Mushroom Blend includes Lion’s Mane, Reishi, Chaga and Shiitake. Each medicinal mushroom brings a huge range of benefits to balance your body and mind: Lion’s Mane, the super mushroom reported to boost memory and support cognitive function. Reishi promotes vitality and longevity with its immune system boosting properties and indications that it can reduce inflammation. Chaga, packed full of antioxidants, is said to reduce inflammation, support a strong immune system and promote good digestion. Shiitake, full of fibre, vitamins and minerals, contains polysaccharides and terpenoids, which have immune-boosting and cholesterol-lowering effects.

Mindful Extracts’ mushroom supplements are certified organic, vegan and contain no fillers or binders. The range is available from Holland & Barrett online from now onwards, from December in-store. 

(Image courtesy of Gordon Johnson from Pixabay)

Innovative Circular Grocery Start-up weekly.shop Receives Investment From Low Carbon Innovation Fund 2 And Turquoise Capital.

weekly.shop (https://www.weekly.shop), the innovative grocery start-up which aims at eliminating throwaway packaging from grocery shopping has secured investment from the Low carbon Innovation Fund (LCIF2) and Turquoise Capital, bringing their total funding to date to over £350k.

The investment comes alongside angels, including key early and senior individuals from the likes of graze.com, Harry’s and Hello Fresh. weekly.shop are also current recipients of a UK Research and Innovation grant to fight plastic waste.

LCIF2 supports innovative businesses dedicated to reducing carbon emissions and minimising environmental impact. Turquoise, the fund manager for LCIF2, shares this commitment to a greener future, specialising in sustainability-focused ventures. On this occasion they have further invested themselves alongside LCIF2.

weekly.shop’s service is the first of its kind in the UK and brings consumers a frictionless way to buy zero waste groceries. It’s a much needed solution, according to Greenpeace figures, nearly 40% of all plastic packaging waste comes from grocery shopping (that's a whopping 886,000 tonnes - 97bn items per year), and only 12% of it is ever recycled.

The weekly.shop pilot is soon to launch in London and this investment will help drive this key development phase as the first customers try the service (the waiting list already has over 750 eager shoppers on it).

A B-Corp Pending, the start-up was the brainchild of cofounders Paul Cooke and Mark Holland, who met when both were in the founding team at successful pet food start-up, tails.com (acquired by Nestle in 2018). As parents of younger children, they were motivated to help build a better future for their (and everybody else’s) kids.

"We’re delighted such experienced and aligned investors have shown belief and conviction in our vision for a new type of grocery shopping. This investment from LCIF2 and Turquoise Capital will help us bring that vision to life" said Cooke.

Holland added, “We’re working to bring about system change and to have large scale impact, having investors who also want to have this kind of impact is very important to us.”

Kevin Murphy, director at Turquoise, commented: “weekly.shop provides a service which enables customers to buy and consume their weekly shop with no packaging waste. We are delighted to make this investment as it fits very well in the investment strategy of LCIF2 into technologies and services helping to reduce greenhouse gases (GHGs) as there are huge savings to be made by avoiding throwaway packaging on food deliveries.”

Luscombe Passionate Ginger Beer Named 'Drink Product of the Year'

Luscombe has always been renowned for its outstanding ginger beers and now it has been confirmed that they really are the very best of the best. Because Luscombe Passionate Ginger Beer has just been named Food Drink Devon's 'Drink Product of the Year' in the 2023 awards. 

Luscombe Passionate Ginger Beer is crafted using only the finest organic Peruvian fresh root ginger, milled on site at Luscombe's farm, so it better retains the heat. Blended with organic Sicilian lemons, carbonated Dartmoor spring water and organic passion fruit juice, it's absolutely perfect for those who are looking for something a little bit different, a little bit special. It sits alongside the world famous Luscombe Hot Ginger Beer and Cool Ginger Beer. 

Founder and owner, Gabriel David, is justifiably famed for his pursuit of perfection and no-compromise approach to creating an elegant and multi award-winning range of drinks that use the very finest organic ingredients and Dartmoor spring water.

On winning the award, Gabriel says: “We've always set out to create a range of ginger beers which stand apart from anything else you can drink and this award really does confirm this position. Taste is everything and we feel confident that Luscombe hits a pinnacle in this aspect.”

This incredible organic drink brings together the spice of ginger with the sweetness of passion fruit, offering a luxurious twist on a classic drink. Simply serve over ice, as Luscombe Passionate Ginger Beer has already been blended to perfection, and pair with a wide range of foods, both savoury and sweet.

Luscombe is proud to have been the first drinks brand to have gained organic accreditation from the Soil Association and, like all of the drinks in the range, Passionate Ginger Beer contains no artificial additives, sweeteners or concentrates. It's available in a box of 12 x 27cl, for £26.50 from luscombe.co.uk. There's free delivery on all orders over £60.

Awarded a Royal Warrant, Luscombe has produced beautifully crafted drinks on a farm in Devon since 1975. Today, the range includes organic fruit juices, crushes, bubblies, tonic waters and mixers plus a traditional organic Devon cider.  

Food Drink Devon is committed to increasing the county's profile, both nationally and internationally and represents a membership of Devon's leading food and drink producers, speciality retailers, hospitality and catering businesses. 

Through working with like-minded businesses, together they showcase Devon as a county where the use of fantastic quality, seasonal and local produce is standard. The organisation and its members share a commitment to enjoy, inspire and discover more about food and drink. Look out for their green heart logo which is carried by over 350 producers and businesses across Devon. The 2023 awards took place at Sandy Park, the home of Gallagher Premiership Rugby team, Exeter Chiefs. 

From the 300 product entries, all of which were blind-tasted by independent judges, 24 really impressed, including Luscombe Passionate Ginger Beer, achieving a faultless score of 100% and a 'Platinum' award. Luscombe Passionate Ginger Beer then went on to be named Food Drink Devon's 'Drink Product of the Year'. 

For further information on Luscombe, please visit www.luscombe.co.uk. Follow Luscombe on Instagram @luscombedrinks or 'like' on Facebook.  

Día de los Muertos welcomed at KOL

November 2nd - KOL welcomes Día de los Muertos with a six Michelin-starred night of celebration.

KOL in London is set to host four British culinary stars for an exciting collaborative dinner to celebrate the Mexican holiday, Día de los Muertos (Day of the Dead) 2023. 

On the 2nd November and for one evening only, 1 Michelin-starred KOL’s Chef Patron, Santiago Lastra will bring together chef friends from London, Andrew Wong of 2 Michelin-starred restaurant A.Wong, the only Chinese restaurant outside Asia with this accolade; Jeremy Chan of 2 Michelin starred Ikoyi with its acclaimed, original, spice-based cuisine; James Lowe of 1 Michelin starred Lyle’s focused on micro-seasonal British produce; and from Scotland, Pam Brunton from Michelin Green starred Inver, shaped by the restaurant’s rural ecosystem.

The annual Mexican Día de los Muertos holiday brings together families and whole communities to honour the lives of friends and family who have passed. Far from sombre occasions, the celebrations take place with carnival-like festivities with fireworks, loud music, singing, dancing, and exchanging special gifts like pan de muerta - a sweetened bread, and highly decorative skull-inspired artefacts and sweets. 

Humorous, mock epitaphs calaveras literarias are read to living friends and acquaintances, with home altars ofrendas filled with the favourite foods and drinks of the departed. Such is the significance of the festival in Mexico that it garnered UNESCO recognition in 2008 on the Representative List of the Intangible Cultural Heritage of Humanity. 

In true Día de los Muertos style, the chefs will work together to create an exciting, innovative 9-course menu that melds individual personal memories, culminating in a culinary journey of connection and celebration. 

The festivities will then continue downstairs to the KOL Mezcaleria after-party, where live music and all the colours of traditional art blend with the myriad flavours of mezcal, welcoming guests to celebrate into the wee small hours in traditional Mexican street style.

Tickets are £280 per person and will be available via the KOL newsletter on Friday 6th October. The ticket includes access to the KOL Mezcaleria after-party. 

The KOL Mezcaleria after-party will begin at 20.00 and run until 03.00. Tickets for the after-party can be bought separately for £50 and can be purchased via KOL website. 

Access to the after-party includes one welcome drink per person.

Address: KOL, 9 Seymour Street, Marylebone, London W1H 7BA

About the chefs

Andrew Wong

Andrew Wong is an anthropologist, cultural observer, and chef-owner of London’s 2 Michelin-starred A.Wong restaurant. British born of Chinese heritage, his environment and nurture have had equal impact. He trained as a chef in London, travelled to China to study at the Sichuan Culinary Institute in Chengdu, and journeyed across the country through various kitchens learning the methods and artistry of Chinese cooking. In 2012, he opened A.Wong, in the same location as his parents’ Cantonese restaurant. His cuisine garners inspiration from the work of past ancestors and present masters with equal respect, celebrating their truest form with a fresh perspective and subtle innovation. 

Jeremy Chan

Jeremy Chan is the chef and co-founder of Ikoyi. Born to a Canadian mother and Chinese father, Jeremy grew up between Hong Kong, Canada, and England, experiencing a diverse range of cuisines. After graduating from Princeton, Chan originally worked as an analyst in Madrid, before deciding to become a chef. Today Jeremy is at the forefront of the gastronomic landscape, blending his dishes with spice, flavour and his personal experiences. 

James Lowe

James Lowe grew up in Brighton, Sussex, and moved to London aged 22. He began working at The Wapping Project where he quickly found himself in the kitchen, inspired and excited by a regularly changing menu that made the most of British produce. In April 2014, James Lowe and John Ogier opened Lyle’s in Shoreditch, where the inspiration was to demonstrate the possibilities of cooking with British ingredients. Lyle’s won a Michelin star 18 months after opening and was placed among The World’s 50 Best Restaurants in 2018 and has retained its inclusion ever since. 

Pam Brunton

Pam Brunton is the head chef and co-owner of Inver, based on the shores of Loch Fyne in the rural West Coast of Scotland. Before opening Inver in 2015 with her partner Rob Latimer, Pam had gained experience in Michelin-starred and 'World's 50 Best' restaurants in London, France, Belgium, Denmark and Sweden. Inver holds the utmost commitment to sustainability: to its landscape, its community both in the restaurant and in the wider area, its producers, suppliers and guests. Inver was awarded a green Michelin star in 2021 - the first and only in Scotland - and Best Restaurant in Scotland in the National Restaurant Awards in 2022. 

Pasta a Cici

Pasta a Cici

Preparation time 1 hour

Servings 2 to 4 people

Ingredients

1 tin whole peeled tomatoes

1 tin chickpeas

80ml extra virgin olive oil

1 carrot

1 white onion

2 stick celery

3 cloves garlic

1 sprig rosemary

170g dried small pasta

1.5 l vegetable stock

50g Parmesan

100g spinach

Salt and pepper

Method

1.

Rinse the chickpeas and drain well set aside

2.

In a pan heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for 5 minutes until soft and translucent

3.

Add the Rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and stock

4.

Bring to a gentle simmer for ten minutes

5.

Carefully remove 2 ladles of the soup leaving behind the rosemary and blend until smooth and creamy

6.

Return the blended mixture to the soup, add the pasta and cook for ten minutes until the pasta is cooked adding water if the mixture is too thick

7.

Once the pasta is cooked turn the heat off and add the spinach and allow to wilt from the heat of the pan

8.

Finish with a generous grating of Parmesan and a drizzle of olive oil.

Mutti Passata Flat Breads

Preparation time 1

hour

Servings 2 to 4 people

Ingredients

1 jar Mutti Passata

3 cloves garlic thinly sliced

1 tsp dried oregano

75g feta

Flat bread

200g self-raising flour

200g full fat yoghurt

1/2 tsp baking powder

1 tbsp olive oil

1 to 2tbps warm water

1/2 tsp salt

1/2 tsp dried chilli flakes

1 tsp sugar

Method

1.

Preheat the oven to 200°C

and place a flat baking tray upside down in the oven to heat up

2.

In a bowl combine the yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together, around 2 minutes. If the dough feels very dry add the water

3.

Return the ball of dough back into the bowl and cover and set aside to rest for 20 minutes

4.

Next prepare the salsa chop all the ingredients and mix with the olive oil and vinegar and season with salt, alternatively you can put everything in a small blender and blend until smooth

5.

Divide the dough into 4 sections and roll each piece of dough into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick the rolling pin

6.

Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust

7.

Lift the sheet of greaseproof onto the preheated tray and bake for 8 to 10 minutes until its beautifully golden and crisp

8.

Finish with a drizzle of the zingy green salsa

Green salsa

1 large bunch of soft herbs; basil, parsley, coriander, chive, mint

1 clove garlic

4 tbsp extra virgin olive oil

1 small shallot

1 tbsp red wine vinegar

That's Food and Drink would like to thank professional chef, foodie influencer and restaurant owner Gabriella Margiotta for allowing us to share some of her simple Italian meals that are perfect for the whole family, also our thanks to Mutti.

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