Tuesday, 24 October 2023
That's Christmas: Festive Feasts: Catering for Vegan Guests at Chris...
That's Christmas: Festive Feasts: Catering for Vegan Guests at Chris...: The Christmas season is a time for celebration, togetherness, and, of course, indulging in delicious food. While traditional Christmas feast...
Brits turned to comfort eating in September as the cost of living crisis continued to hurt
Both in-store and online retail sales fell in September, the latest Office for National Statistics (ONS) figures reveal.
The home delivery expert ParcelHero says shoppers have yet to feel the benefit of the slowdown in retail price rises, with only food sales bucking the slump.
Retail sales volumes, the amount we all bought, fell by -0.9% in September compared to August, and there was also a fall of -0.2% in the value of sales, the amount we all spent. Household goods store sales volumes fell by -2.3% and clothing store sales volumes fell by -1.6%. The volume of non-store (predominantly online) sales fell by a hefty -2.2% and the value of online sales dipped by -1.3%.
ParcelHero’s Head of Consumer Research, David Jinks M.I.L.T., said: "There were few retail winners this September. Both the High Street and online sales fell. Retailers told the ONS that consumers were still struggling with the increased cost of living and prices. The only uptick was for food stores, whose sales volumes rose by 0.2% overall and 0.4% in value online. Doubtless, some of that spending was on comfort eating. Sometimes, only chocolate or a tub of ice cream can help beat the financial blues.
"There were some chinks of light in the September mists. The value of online sales was up 6.4% against the same month a year ago and took 26.7% of the entire retail market. The proportion of online sales continues to exceed pre-pandemic levels (19.7% in February 2020).
"As retail settles to a new equilibrium, it will be those retailers with strong in-store and online sales that will ultimately triumph in a post-Covid world. ParcelHero’s influential report “2030: Death of the High Street” has been discussed in Parliament. It reveals that, unless retailers develop an omnichannel approach, embracing both online and physical store sales, the High Street as we know it will reach a dead-end by 2030. Read the full report at: https://www.parcelhero.com/content/downloads/pdfs/high-street/deathofthehighstreetreport.pdf
(Image courtesy of Lynn from Pixabay)
Monday, 23 October 2023
Porte Noire Unveils Petite Porte Noire Rosé Champagne
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The Petite Porte Noire Rosé Champagne is the embodiment of luxury and elegance. It is an exquisite blend crafted from 90% Chardonnay and 10% Pinot Noir grapes, sourced from the prestigious Chardonnay Du Sezonnais and Pinot Noir Venteuil terroirs. Bottled in 2020, this sensational champagne undergoes meticulous aging for a minimum of 24 months in the bottle, resulting in a refined and sophisticated taste.
The vibrant raspberry and salmon hue is visually stunning, while the nose delights with bold and fruity aromas. Upon tasting, marvel in the intricate symphony of flavours, featuring subtle spice and pepper notes intertwined with the freshness of red berries. Its fine effervescence and balanced acidity create a harmonious dance on the palate, leaving a lasting impression of opulence.
Tramp Private Member's Club is the only venue in London where patrons can enjoy Petite Porte Noire Rosé Champagne throughout October. Meanwhile, those interested in adding Petite Porte Noire Rosé Champagne to their collection can now purchase it exclusively from Harvey Nichols for £54.99.
The Porte Noire name has always been synonymous with craftsmanship and innovation, and the Petite Porte Noire Rosé Champagne is no exception. Each bottle reflects their commitment to excellence, making it the perfect choice for those special moments when only the finest will suffice.
Giffard Liqueurs Introduces Their No/Low Range
Non-alcoholic cocktails have become increasingly popular as modern consumers are looking to cut back on alcohol, or even stop drinking altogether.
With this new trend, spirits or non-alcoholic alternatives are booming with customers looking for healthier solutions and the taste of a luxurious cocktail.
To meet this growing demand, Giffard has taken advantage of their 138 years of knowledge in the maceration of fruits and plants, and expertise in liqueurs.
Inspired by their classic range of liqueurs, Giffard has developed a new range in which fruits and plants are macerated in wine vinegar. The result is an alcohol-free range with great aromatic richness and a reduced level of sugar, which brings complexity and real added value to the cocktail.
This new range of four flavours including Elderflower, Grapefruit, Ginger, and Pineapple will help bartenders improve their non-alcoholic offering, and will complete cocktail menus by bringing taste, sophistication, and character. Giffard’s no/low will be available to the UK market from this month, October.
In the spirit of this, this delicious recipe for a virgin paloma is a clear example of why Giffard’s no/low range will be sweeping the cocktail scene.
VIRGIN PALOMA
High ball / Shaker / clear ice
5cl Giffard Grapefruit without alcohol
1.5cl Agave Giffard syrup
2.5cl Lime juice
Top up with sparkling water
Garnish with rosemary, grapefruit zest, salt, and pepper
Unveiling the Carte d'Or Furoshiki: A Tale of Craftsmanship and Sustainability
A dedicated admirer of Champagne Drappier for many years, Ryoko loves finding it on the menus of Japan’s best restaurants. As for Charline Drappier, she was delighted to discover Ryoko’s works and poetry, which she found particularly moving.
Ardent protectors of nature One day, a Franco-Japanese friend of Charline’s suggested that she could use a Furoshiki to wrap a bottle using a special folding technique.
Charline was already familiar with the Furoshiki technique and material, because she and her brother Hugo often wrap their Christmas gifts in these types of fabric. Perfectly suited to packaging a bottle of Champagne Drappier, the Furoshiki protects the glass without the need for paper or cardboard. As it is reusable, the material is also perfect for picnics.
As it happened, Charline was re-reading Ryoko’s book Nagori from 2022, in which she develops a truly unique idea about “sustainable” cooking, the extension of the seasons, and so on.
The connection with Ryoko’s poetry and the ancestral use of quince – one of the most characteristic flavours in DRAPPIER CARTE D’OR – was clear: she should create a FUROSHIKI for the champagne that has been Drappier’s signature for the last 70 years.
The idea also fit perfectly with the ecological journey on which the Drappier family embarked in the mid-1990s. Ryoko Sekiguchi is a writer and Japanese poet based in Paris. She inspires the reader to travel through the culinary cultures of the world. Her essay, Nagori, the nostalgia for the passing season, is an ode to postseason cuisine. Translated into six languages, the work has been a huge success.
A delicate creation by a talented pair Charline drew and painted the Furoshiki’s vibrant quince in radiant gold and green, while Ryoko wrote the text that will appear on the Champagne Drappier Carte d’Or in its new apparel. The Furoshiki is made from organic cotton poplin, printed in France at by small French Japanese designer (INSHO) and hand-sewn by people with disabilities at a medical and support organisation centre in Angers.
Because it is large (71 cm x 71 cm), it can also be used as a picnic blanket or tablecloth, or even worn as a scarf to brighten up a shirt collar or a handbag.
Paying tribute to a third woman: Micheline Drappier, Charline’s grandmother In 1952, André and Micheline Drappier created Champagne Carte d’Or, based on an idea from Micheline, who – unusually for a woman at that time – was heavily involved in all the decisions being made.
This radiant yellow colour, which has remained the same for 70 years, is a reminder of the famous quince jelly, one of the delicious flavours in this “classic brut” made of Pinot Noir (80%), Chardonnay (15%) and Pinot Meunier (5%).
Made only from first press grapes, the juice goes through its prise de mousse in a bottle specially designed for Champagne Drappier. Its refined and characteristic notes of quince and red berries, heightened with a touch of spice, make it a great partner for international dishes, as well as for fish and white meat, lightly cooked to enhance their full flavour. A temperature of 8°C will bring out its best.
The Drappier Carte d’Or champagne, wrapped in its Furoshiki will be available at independent wine merchants for £65.
That's Christmas: Feeding Christmas Nostalgia with Natural, Pasture-...
That's Christmas: Feeding Christmas Nostalgia with Natural, Pasture-...: With Christmas just around the corner, who doesn't look forwards to those special nostalgic indulgences like cheese? Hollis Mead is one ...
TRIP has Best Week of Sales Ever After Consumers Show Confidence In Superior Quality CBD
Holland & Barrett today reinstate all CBD products, after a temporary pause last week following the FSA announcement.
TRIP is distributed in 25,000 stores. While the FSA and Trading Standards confirmed publicly that there are no changes required to listings, product formulas, labelling or packaging; Holland & Barrett were the only retailer to temporarily put some TRIP beverage products on hold, this has now been lifted and all CBD products are available again.
TRIP are passionate about bringing the health benefits of CBD into the mainstream and destigmatising conversations around mental wellbeing, TRIP has always advocated for regulation of the industry and championed best in class compliance, supporting the FSA's work for consumer food safety.
Last week, the FSA updated its recommended daily guideline of 10mg CBD, reduced from the previous 70mg limit. TRIP fully supports the FSA's emphasis on food safety, while also highlighting that the guideline is based on the lowest grade of CBD assessed in a study of three CBD sources.
Independent third party studies conducted on TRIP's source of CBD, reviewed by the FSA, generates a safety limit of 105mg (equivalent to seven cans per day), this demonstrates the materially different level of safety and purity in TRIP's products.
Said Dr Julie Moltke, MD Medical CBD Practitioner, Researcher and Published Author: “It is most surprising that when the majority of the high-quality CBD datasets that have been made public were assessed, the three datasets analysed by the FSA appeared to have a significantly lower daily guideline. It can be useful to compare to the daily guideline in other countries that have legalised CBD for many years - In Canada the daily upper guideline is for 200 mg/day and in the Netherlands it is 160 mg/day. It is also worth noting that in the UK the NHS upper prescription guideline for Epidiolex, a synthetic CBD given to children and adults with epilepsy, is 1750mg/day for a 70kg person”
The last week saw TRIP's best week of sales to date, showing consumer confidence in superior quality CBD (TRIP Drink Ltd. Value Sales w/e 15.10.23 Nielsen Retail, Online & On-premise).
TRIP commented: “Following Mental Health Awareness Day (10th October) and after the FSA announcement TRIP had its best sales week ever with Britons continuing to choose TRIP CBD products to support their everyday wellbeing - having seen the benefits first hand over the past few years.”
TRIP is the CBD market leader with the top 7 best-selling CBD SKUs in the country over the last year (Source Nielsen Total Market Value Sales - 52 Weeks 03 June 23) and 88% of the CBD drinks market in the UK (Nielsen). The CBD in TRIP products wasn't included in the FSA's analysis, used as the basis of the announcement last week.
TRIP comment, “Not all CBD is created equal. The FSA updated recommended daily guideline of 10mg CBD dosage is based on a study of 3 lower grade ingredient samples, which does not include TRIP's CBD.”
Dr Antonia Orsi, Director of Toxicology, PhD, MRpharmS, UKRT, ERT, MRQA, CSci has confirmed the following of the CBD in TRIP products: “The CBD tested was considered to have a no observed adverse effect level at 150mg/kg body weight/day by an independent testing facility. This equates to a provisional acceptable daily intake of 105mg.”
Independent third party studies conducted on TRIP's source of CBD reviewed by the FSA, generates a safety limit of 105mg (equivalent to seven cans per day). This demonstrates the materially different level of purity in TRIP's products.
TRIP is distributed in 25,000 stores. The FSA and Trading Standards have confirmed publicly that there are no changes required to listings, product formulas, labelling or packaging; TRIP is in complete compliance with this framework.
TRIP added: “This message is echoed by TRIP's retailer partners, who have been overwhelmingly supportive, retailers are clear that TRIP is in full compliance with the regulation.”
TRIP comment “We look forward to continuing to collaborate with retail partners and regulators to prioritise consumer safety and provide clarity for customers.”
“TRIP have pioneered CBD onto shelves and into homes nationwide with their CBD drinks making functional health accessible. We look forward to working closely with our valued partners and customer community on our mission.”
Massively Popular England's Seafood FEAST 2023 Sells Out and Announces Dates for 2024
The two week FEAST took place from 29th September until 15th October and saw the towns of Torquay, Paignton and Brixham join forces to host a seafood feast like no other before. It was a fantastic opportunity for visitors to join the locals and experience some of the best seafood in the world, right where it's landed.
The FEAST started with a bang at Brixham Fish Market with an exhilarating live broadcast by BBC Radio Devon on Friday 29th September and an amazing featured piece on BBC Spotlight on Monday 2nd October 2023. Throughout both broadcasts, presenters John Acres and John Ayres engaged with the Faces of the FEAST, from dedicated fishers to market managers, painting a vivid picture of the vibrant maritime community.
Special mentions go to Helen Lovell-Smith from the Fishermen's Mission, Barry Young of Brixham Trawler Agents, Mitch Tonks of Rockfish and program coordinator Kelly Widley, whose dedication set the stage for an unforgettable FEAST.
All of the exclusive experiences sold out including the legendary '7 Chefs from England's Seafood Coast' in both Torquay and Brixham, 'Meet the Maker' with Simon Hulstone of The Elephant and Frazer Pugh of The Hand Picked Scallop Company, an Exclusive Celebration Seafood Supper at Sandridge Barton, a Sea Swim and Seafood with author Matt Newbury at Cantina and 'Seabirds and Seafood' Guided Walk and Breakfast with local bird expert Mike Langman at Guardhouse Cafe on Berry Head.
Goodrington's SEAFEST was also a resounding success, featuring a medley of arts, performances, and interactive sessions that underscored the beauty and importance of the coastline, and the fun didn't stop there.
Over 40 independent eateries took part in England's Seafood FEAST including Mitch Tonks' Rockfish who served a special of local mussels throughout and Hampton by Hilton Torquay, who hosted an Afternoon Tea with local artist Becky Bettesworth.
A five course seafood taster menu was served at The Thatched Tavern, which welcomed Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls for a talk and Paignton's Shoreline invited local paddle boarding nine time world record holder Brendon Prince to talk after a three course seafood sharing feast.
Carolyn Custerson, CEO of the English Riviera BID Company, said: “A huge thanks goes out to everyone involved with England's Seafood FEAST, which has gone from strength-to-strength every year. Our local fishers, chefs and independent eateries have done a fantastic job of showcasing the local fish and shellfish. As an organisation, we are very proud to represent these local individuals, businesses and eateries.
"I'm thrilled to announce that this year has been so popular that we have already confirmed dates for next year with some new exciting events in the early planning stages.. England's Seafood FEAST will return to the English Riviera from 27th September - 13th October 2024. Save the dates!”
England's Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.
To find out more visit www.theseafoodfeast.co.uk and for regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.
The Food WorksSW Helps Drinks Brand Well Fruited Develop Production
As part of their competition prize Alex Williams and Ben Kaye, the duo behind the drinks brand, have recently spent time in the centre's state-of-the-art drinks development kitchen with Zoe Plant, the centre's New Product Development and Innovation Manager.
Together they explored options for scaling up their business including faster production processes and gained invaluable insights into factory layouts and specialist equipment such as the centre's blending machinery and high sheer pump. With The Food WorksSW's nutritional expertise Alex and Ben were also able to perfect their existing recipes, develop new flavour combinations and test new pasteurisation methods which resulted in them extending the shelf life of their SuperBlend™ drink.
Alongside their development days in the specialist drinks kitchen, the pair also benefited from expert technical advice and support from Rachel Goff, Senior Technical and Site Manager, who helped and advised them on labelling information.
Well Fruited's 100% liquid fruit drinks use the whole fruit which means they contain nutrients within the fruit that aren't possible to extract through juicing or cold pressed drinks. The nutrients inside each bottle have a great many health benefits, from sugar-regulating fibre to mood boosting antioxidants.
Alex Williams co-founder of Well Fruited said, “Our time at Food WorksSW working in the drinks kitchen and with Zoe and Rachel has been so very helpful and inspiring. It really is an amazing facility and I'd recommend it to anyone who is developing or planning on taking their food or drink product to the next business level. We've been able to look at ways to develop our business and gained so many valuable insights into the drinks industry which we simply wouldn't have been able to do without their expert knowledge and advice.”
Zoe Plant added, “For anyone like Well Fruited who are in that in between stage with their food or drink business where they are looking to increase production before moving to a permanent base, The Food WorksSW really is where they need to be. We can offer so much support and the very best development kitchens. It's been fantastic to support Well Fruited as they take the next steps in growing their business.”
The Food WorksSW 2023 Competition saw 13 entries from businesses and individuals from across the UK and was judged by an esteemed panel of experts including Orlando Murrin, President of the Guild of Food Writers.
Runners-up included Jaz Skye of Weston-super-Mare based Jivee, who uses sea moss as a main ingredient to make jellies, fruit cider vinegar and sports drinks, and Gregory Davies, co-founder of Auntie's, an Indian-inspired condiments company from Coventry.
The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, less than 30 minutes from Bristol, and is in close proximity to Junction 21 of the M5 motorway.
It has five product development kitchens each with its own specialist equipment for dairy, bakery, drinks, commercial and trial usage which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products, prices start from a very reasonable £96.90 per day, and that includes VAT.
For more information on how The Food WorksSW can help you and your business, visit foodworks-sw.co.uk, or to stay up-to-date follow @foodworks_sw on Instagram, Facebook and X (formerly Twitter). For more information about Well Fruited visit wellfruited.co.uk or for updates follow wellfruited on Instagram.
Saturday, 21 October 2023
Healthy Eating During Christmas: Balancing Tradition and Wellness
While enjoying festive foods is an essential part of the holiday spirit, it's also important to strike a balance between tradition and wellness.
In this blog post, we'll explore how to maintain healthy eating habits during Christmas without sacrificing the joy of the season.
Plan Ahead
One of the keys to maintaining a healthy diet during Christmas is planning. Before the festivities begin, take a moment to create a meal plan that includes balanced, nutritious options. Incorporate plenty of fruits, vegetables, and lean proteins into your holiday menu. This will help ensure that you have healthy options readily available.
Moderation is Key
Christmas is a time when indulgence is expected, but moderation is the name of the game. Enjoy your favourite treats, but do so in moderation. You don't have to avoid traditional Christmas foods entirely, but be mindful of portion sizes. Eating smaller servings of your favourite dishes allows you to savour the flavours without overindulging.
Make Healthy Swaps
Transforming traditional holiday recipes into healthier versions is a great way to enjoy the flavours of the season without overloading on calories and unhealthy ingredients. Consider using whole wheat flour, Greek yogurt, or applesauce as substitutes in baking recipes. Or use Greek Yoghurt instead of cream and desserts. You can also opt for leaner cuts of meat and reduce sugar or fat content in recipes without compromising taste.
Stay Hydrated
Amidst all the festive drinks and rich foods, don't forget to stay hydrated. Water is essential for digestion and overall health. Drinking water before and during your holiday meals can help you feel full and prevent overeating. Plus, it can offset the dehydrating effects of alcohol and caffeine.
Embrace Healthy Snacking
Instead of mindlessly snacking on high-calorie appetizers and sweets, offer healthy snack options at your gatherings. Fresh fruit platters, vegetable trays with hummus, or homemade whole-grain crackers with a light dip are excellent choices. These options will help keep your energy levels stable and curb the temptation to overindulge later.
Practice Mindful Eating
Mindful eating is about paying attention to what you eat and savouring each bite. During festive meals, take your time to appreciate the flavours and textures of the dishes. Engaging in conversation with loved ones, rather than rushing through your meal, can help you recognize when you're full, reducing the likelihood of overeating.
Get Active
Don't let the holiday season be an excuse to abandon your exercise routine. Maintaining physical activity is crucial for balancing the extra calories consumed during Christmas. Consider taking a family walk, playing a friendly game of touch football, or simply dancing to holiday tunes to stay active and burn off some of those extra calories.
Listen to Your Body
Above all, it's essential to listen to your body's cues. If you're not hungry, don't feel pressured to eat just because it's a holiday. Respect your body's signals and eat when you're genuinely hungry.
Maintaining healthy eating habits during Christmas is achievable with a little planning and a dose of self-control. By incorporating these strategies into your holiday celebrations, you can enjoy the festive season without feeling guilty about your choices. Remember, Christmas is not about perfection but about creating cherished moments with loved ones while taking care of your well-being. Wishing you a healthy and happy festive season!
(Image courtesy of Jill Wellington from Pixabay)
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