World Calvados Week Is the Time to Avallen

Calvados is one of France's three brandies - the others being Cognac and Armagnac. It's been produced since the 1500s and gained serious popularity in pre-prohibition cocktails like William Schmidt's Delicious Sour and the Corpse Reviver #1 as it appeared in the Savoy Cocktail Book. As enjoyable in cocktails, as it is neat, Calvados is a spectacular spirit for mixing. 

It's entirely natural, and the subtle flavours lend a satisfying twist in place of other base spirits like gin, whisky, rum, and even tequila. “Calvados and tonic is probably one of the most underrated yet most delicious highballs!”, said Andrew Ho, Co-owner and Founder of bar Hope & Sesame

Across the UK, bartenders and independent retailers will be pouring Calvados cocktails, creating menu cards and serving up this apple brandy at every turn.  And true to Avallen's ethical brand, £1 of every bottle sold during the World Calvados Week campaign will go to the not-for-profit organisation, One Tree Planted.

Avallen Calvados is ahead of the game in terms of natural taste AND its many stellar sustainability credentials. It is available in a game-changing paper bottle, one that's bold, bright, and more durable than glass. Weighing in at a superlight 82 grams, the paper bottle eradicates the use of single-use glass and significantly reduces the brand's carbon footprint – with each bottle generating six times less CO2 than its glass counterpart. Avallen is one of the first spirits in the world to make this bold move.

More about Avallen's values, which is sustainable by design.  Not only do they make every business decision with the planet in mind, they are a Certified B Corp– a recognition granted only to the most conscious of businesses. And beyond its carbon credentials, Avallen has a pretty exceptional aptitude for biodiversity. The apple orchards are rich habitats that support a wide array of life, and 2% of their revenue are donated to charities that champion the protection of bees. Quite an achievement in an industry that doesn't always consider its impact upon the natural world.

The liquid itself is made from nothing but apples, water, and time. It's entirely natural, bursting with the flavour of apples, and comes in with a kick thanks to its 40% ABV. Upon lifting a glass to your mouth you'll notice an aroma akin to apple pie filling accompanied by vanilla and a subtle spice. Take your first sip and sweet, juicy apple will come to the fore, and that subtle spice will unveil itself as cinnamon and delicate pepper. Other notes include toffee apple, vanilla custard, and delicate honeysuckle.

And what's more – there's an abundance of ways to enjoy it.

If you're a cocktail lover – Sazerac, Spritz, even perhaps an Espresso Martini – you can give your tipple of choice a climate-positive kick by swapping your base spirit for the applicious Avallen. If you prefer a neater beverage (a drink you can sink your teeth into), pour it over ice and sip away, or lengthen with tonic for a refreshingly fruity drink. If you're entertaining, try one of our cocktail recipes below whilst you regale your guests with the tale of this top planet-saving tipple…

Avallen Hedgerow

40ml Avallen

10ml Apricot Brandy

15ml fresh lemon juice

5ml sugar syrup

Top 50/50 ginger beer & dry cider

In a highball glass filled with ice, add all ingredients except ginger beer and cider. Gently stir the drink. Top with half ginger beer and half cider. Garnish with candied ginger and slice of lime.

Avallen Espresso

40ml Avallen

15ml coffee liqueur

30ml fresh espresso

10ml sugar syrup

2 dashes salt solution

Combine all ingredients in a cocktail shaker and shake with ice. Double strain into a coupette and garnish with coffee beans.

www.avallenspirits.com

That's Food and Drink recommend getting some in for Christmas. 

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New Hot Spot: The Brandy House Bar at Burnt Faith

This month, the Brandy House Bar at Burnt Faith opens its doors to cocktail lovers in London.

The UK's first dedicated Brandy Bar from the UK's first dedicated Brandy House, it is a spirited addition to the Blackhorse Road Beer Mile of craft breweries and wineries – a destination for those who like to drink well and choose local.

The menu showcases the classic cocktails you know and love with an innovative edge and local nod. Each cocktail is served with a neat pour of Burnt Faith brandy to allow guests to appreciate the base spirit inside the drink.

Burnt Faith is on a mission to expand people's understanding and appreciation of what brandy can be and how it can be enjoyed. This is a buzzy, vibey urban space where drinkers can learn a little more about this fascinating spirit. 

Not sure if brandy is for you? The Brandy House Bar at Burnt Faith is the place to convert you. There's also an array of cocktails that whisky, gin and rum lovers will know and adore, including an Aged Negroni, a banging Espresso Martini and a chocolate-tinged Cocoa Old Fashioned.

It's not just brandy from Burnt Faith that you'll find in the drinks, as the Burnt Faith eau de vie – unaged grape spirit distilled in London – plays a supporting role in the Honey Man Daiquiri alongside honey from the Local Honey Man. While the Burnt Faith Triple Sec – home-made orange liqueur - boosts the Plum margarita along with Lacto-fermented E17 foraged plums.

Burnt Faith is a proudly British Brandy House and is uses only local suppliers wherever possible, including Local Honey Man who ios just up the road, Bethnal Green Chocolatiers cocoa to infuse the Rye for the Old Fashioned, as well as Devils Botany Absinthe and VSRD London Vermouth.

The Brandy House bar at Burnt Faith will offer flights of brandy tastings, a full programme of events and masterclasses, tours and tastings to follow.

Opening hours: Friday & Saturdays 4pm – 11pm

Address: Burnt Faith Brandy House, 57 Sutherland Rd, London E17 6BH

Booking policy: Reservations via Designmynight and walk-ins

Burnt Faith Brandy

Burnt Faith Brandy Batch 001 | 40% | £36 | Stockists : Burnt Faith online,  The Whisky Exchange Harvey Nichols

The first release from the new British Brandy house that is making waves for all the right reasons, Burnt Faith. Burnt Faith is on a mission to unlock the real potential of brandy and is redefining what brandy can be. 

Burnt Faith Batch 001 is aged, blended and bottled in Britain and is crafted with an intriguing blend of aromatic grape varieties and unusual cask finishes to deliver a brandy like no other. This is a delicious blend in a stunning bottle at a very reasonable price. It is packed full of fruit, notes of caramel and a truly elevated chocolatey smooth finish.

https://burntfaith.com/products/burnt-faith-brandy-batch-001

 

The Ferry House Waterside Restaurant Celebrates Prestigious Hospitality Award

Scooping a prestigious 2AA Rosette for Culinary Excellence, the team at The Ferry House, are raising a toast to the achievement with a glass of Gin (made using grain grown on their family farm). This significant award places the Isle of Sheppey restaurant among one of only 21 restaurants in Kent to have a 2AA Rosette. 

The award represents another milestone in over 20 years of ownership by local third generation farming family, the Burdens, who have taken the venue from humble country pub origins, to a rustically-refined country restaurant, boutique hotel and wedding venue in a beautiful wetland hideaway beside the Swale estuary. 

With a long-standing family heritage of food cultivation, produce for the menu is cropped from the 1.5 acre Kitchen Garden, alongside salt marsh-grazed beef, wild game and foraged produce from the shoreline and Harty estate.  

AA inspector Salvatore Scotti described the dining experience as “one of the highlights of my stay, with great pride taken in quality produce from the estate and vegetable garden. The hands-on team showed wonderful hospitality from making my reservation, to the time it came to leave.” 

Also praised was the experience from the luxury hotel rooms. “The rooms are filled with coordinated style, elegance, comfort and quality. The bathroom displayed clear sparkle!” 

Victoria Burden co-owns The Ferry House alongside her husband, Alex. She described the emotion of receiving the award; “Obviously, we're beyond thrilled! The report highlighted everything that's important to us, the quality of our home grown produce, a relaxed dining experience and warm and friendly service.”  

“Most of all we're happy for our team and proud of their contributions - every element of the AA report touches upon the role of someone role here. Hearing the cheers and seeing the emotion among the team when we gave them the news was a really great feeling. We are especially proud of and happy for Head Chef, James Pilcher.”  

“We are passionate about home growing produce that's not easily available, perhaps because it's perishable or is best handpicked to order. With our own kitchen garden we don't have that challenge, so guests can be introduced to dishes with unique, seasonal produce, that's exciting and creatively prepared, while being approachable and un-pretentious.” 

Recent dishes on the menu include wild Harty Estate duck wellington, pan-fried stone bass with foraged sea vegetables, 10oz salt-marsh grazed sirloin and charcoal-roasted golden beetroot, with pickled golden beets. 

As well as an à la carte Dinner Menu, diners can enjoy a sharing-style Small Plates Lunch Menu, Sunday roast lunches, a dedicated Vegan Menu available to pre-order, and a Children's Menu.  

Dining is available 7 days a week, Monday-Friday from 12pm–2.30pm and 6pm-8.30pm, Saturdays from 12pm-3.30pm and 6pm–8.30pm, and Sundays from 12pm-3.30pm and 6pm-7.30pm. Service times may vary occasionally around privately booked events, so please check The Ferry House website for specific opening times and to pre-book your table. 

The Ferry House, Harty Ferry Road, Harty, Kent, ME12 4BQ. 01795 510214 www.TheFerryHouse.co.uk | info@TheFerryHouseInn.co.uk | Instagram @TheFerryHouseHarty 

Launch of New Exclusive Sabrina Ghayour Spice Blends

Steenbergs, the leading sustainable spice company, is delighted to announce it's teamed up with award-winning Middle Eastern chef Sabrina Ghayour to produce three unique spice blends to complement her delicious recipes and add a little Middle Eastern magic into your everyday cooking.

The launch of the new spice blends coordinates nicely with the publication of Sabrina’s seventh cookbook, FLAVOUR, which is published by Aster on October 12th. It's a brand-new collection of simple, delicious, crowd-pleasing recipes which can be tailored to suit all tastes and budgets.

“Flavour is such an important element of my cooking. No matter what food I make, or where or what I eat, taste is everything. To me, flavour is comfort, satisfaction and even nostalgia, but importantly, it never has to be complicated, heavy-handed or extreme. Life is too short to eat bland food; sometimes a little seasoning, a flourish of herbs or a squeeze of lemon or drizzle of honey is all it takes to really elevate an otherwise simple dish into something that suddenly bursts with big, bold flavour” said Sabrina Ghayour.

The three new spice blends encapsulate Sabrina’s passion for flavour. They are exclusive to Steenbergs and are all carefully hand blended to Sabrina’s own recipes.

Flavour Blend is a mix of cumin, coriander, cinnamon, turmeric, garlic powder, paprika, cayenne, lime powder and cracked black pepper. “This earthy blend of spices is simply perfect for roasted meats, root vegetables and squashes,” says Sabrina, “and not forgetting, the perfect combination for kebabs like shawarmas, koftas and red meat kebabs.”

Persiana Blend is the very same blend that adorns the cover of Sabrina’s now iconic debut cookbook Persiana, released back in 2014, and was originally created for one of Sabrina’s signature dishes from the book, the slow-roasted spice-perfumed lamb. 

The fragrant blend of rose petals, sumac, lime powder, cumin, coriander, cinnamon, garlic powder and cayenne is perfect for roasted meats, grills, root vegetables and squashes but also great with game, poultry and oily fish and seafood too.

Bazaar blend is a wonderfully versatile blend of oregano, paprika, Spanish citrus pepper, ginger and garlic powder which can be used in a wide variety of ways from simply coating meat and fish for roasting or pan-frying to salads, rice dishes, hummus and even flatbreads.

Top tips, recipe ideas and inspiration for using the spice blends will be featuring on both Steenbergs and Sabrina Ghayour socials and on the Steenbergs website. The spice jars will be available for sale individually but also as a complete set of three, beautifully packaged in a jute bag with a card and ribbon, all ready for Christmas gifting.

Flavour by Sabrina Ghayour is published by Aster (£26) with cover photography by Kris Kirkham

The Amazon page for the book is: https://www.amazon.co.uk/Flavour-recipe-collection-SUNDAY-bestseller/dp/1783255102

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

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Fans of Timothy Taylor beer? You could be a winner!

Fans of Timothy Taylor's are being given the opportunity to win a selection of award-winning beers as the Keighley-based brewery celebrates recent medal success. 

Timothy Taylor's claimed four tasting awards at the International Beer Challenge 2023 (IBC) and also received the title of World's Best Can Design for its Hopical Storm beer at the World Beer Awards 2023.

The promotion will run across Timothy Taylor's social media accounts, inviting followers to name their top three Taylor's beers of all time to establish a fans' favourite table of gold, silver, and bronze medal places. Three entrants will be chosen at random by the brewing team to win samples of the IBC medal winners, Landlord (gold), Hopical Storm (silver), Landlord Dark (silver) and Boltmaker (bronze).

Announcing the campaign, Timothy Taylor's CEO Tim Dewey told That's Food and Drink: “Feedback is a vital component of the quality assurance process here at Timothy Taylor's and we are always very  keen to hear what people think about our beers. 

"To receive four medals from the IBC is great recognition for the hard work and dedication that goes into brewing Timothy Taylor's beers and the team, led by head brewer Andy Leman, should be justifiably proud of their achievements.

“Our beers have some of the most loyal and passionate fans you could ever wish for, so the IBC medals are a chance for us to say thank you and invite them to share in our success. The challenge is now on to identify the gold, silver, and bronze medal positions in our fans' favourite competition, and we are looking forward to seeing which Timothy Taylor's beers reach the top of our poll.”

The International Beer Challenge aims to reward and promote excellent beers from all over the world  and regularly attracts entries from in excess of 40 countries, with a panel of experienced judges tasting beers across over 80 different style categories. 

Awards are also made for design and Timothy Taylor's received a gold medal for design and packaging for its Hopical Storm cans, making it a double celebration having been named World's Best Can Design at the World Beer Awards 2023.

“Hopical Storm was the first Timothy Taylor's beer to be available in a can,” Dewey went on to explain “and to win a taste medal and two of the highest accolades for its design rounds off an excellent launch year. The development of Hopical Storm was a great example of building and investing in quality, premium brands for the future, a process that involves everyone at the brewery, and our marketing team is also to be congratulated for its work on creating the award-winning brand identity.”

The mandarin, mango, and passion fruit of Hopical Storm unleashes a tropical cyclone of refreshment that strikes thirst hard. It's a characterful twist on the tradition associated with Timothy Taylor's and the can design needed to reflect this new approach for a brewery that was established in 1858. The attention to detail on the can design combines the vibrant, tropical colour and a silver lightning strike, with the depiction of the famous Timothy Taylor's barley sheaf also updated to show it being buffeted by a strong wind to create the perfect Hopical Storm.

To find your nearest pub serving Timothy Taylor's award-winning ales, visit the brewery's interactive Pint Finder map https://www.timothytaylor.co.uk/pint-finder. Or if you'd like some beers delivered to your house, with free delivery on all orders, visit Timothy Taylor's webshop https://www.timothytaylorshop.co.uk.

 To take part in the Timothy Taylor's fans' favourite competition please head to the brewery's Facebook, X, Instagram, Threads, or LinkedIn social media channels from today, 9th October to 13th October 2023. 

Competition entries will also be accepted by emailing tim@timtaylors.co.uk with your top three Timothy Taylor's beers. There are three prizes to be won, with full details and terms and conditions at https://www.timothytaylor.co.uk/news/customers-given-chance-share-award-success.

That's Food and Drink thinks Timothy Taylor's beers and ales are ideal for laying down for the Christmas season.

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