Friday, 15 December 2023
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That's Christmas: Get fruity with your loved one this Christmas!
That's Christmas: Get fruity with your loved one this Christmas!: Get fruity with your loved one this Christmas with the help of Sandford Orchards. Treat them to award-winning Sandford Orchards' Fabulou...
Tuesday, 12 December 2023
PACE announces new order
PACE Steel Belt Systems, which is a global leader in conveyor belt solutions, proudly announces the successful acquisition of their first order for the PACEMatic Auto Belt Tracking System with this new customer.
This exciting deal solidifies their commitment to cutting-edge technology and operational excellence, as they partner with a major flat bread manufacturer based in the UK who is expanding into Poland.
The PACEMatic Auto Belt Tracking System, renowned for its advanced tracking capabilities, will be seamlessly integrated into the manufacturing processes of their client. This collaboration underscores PACE Steel Belt Systems' dedication to providing state-of-the-art solutions that enhance precision and efficiency in the food industry.
"We are excited to celebrate this significant milestone with the successful acquisition of our first order for the PACEMatic Auto Belt Tracking System with this new client," said Paul Lawson, Managing Director at PACE Steel Belt Systems.
"This collaboration highlights our focus on delivering innovative solutions that optimise production processes and ensure the highest standards of performance for our clients."
The PACEMatic Auto Belt Tracking System is designed to enhance belt alignment, reduce maintenance downtime, and improve overall operational efficiency. PACE Steel Belt Systems is proud to contribute to the success of our client's flat bread manufacturing operations and looks forward to further collaborations within the dynamic Polish market.
Celebrate the UK’s beloved pubs with Food by National Geographic Traveller (UK)
With pubs facing unprecedented challenges, there’s never been a better time to pay tribute to this wonderful British institution.
In its latest cover story, the magazine zones in on the success stories giving the industry hope, while also offering guides to classic pub dishes, the best beers, desi pubs and perfect spots for pub purists.
Glen Mutel, editor of Food, said: “If the pandemic made many of us long for the pub, the threat of losing our locals has really brought home just how important they are.
“Fortunately, there’s another story to tell, the story of all those who are finding ways to keep pubs afloat, from the punters clubbing together to ensure their locals remain community owned, to the chefs creating a new type of gastropub, designed to please every kind of customer.”
Also in this issue, we meet the chefs keeping culinary traditions alive in the Indian state of Goa; enjoy a meal of buffalo banh mi on a Native American reservation in South Dakota; and try out the many speciality sausages of Franconia, Germany. All this, plus the best of Lima, Bucharest and Tromsø.
In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.
Don’t miss:
• Deconstruct: Yule log — the lowdown on the dish also known as bûche de Noël
• My Life in Food: Rapper and broadcaster Big Zuu on okra stew and Jamaican food
• Try it Now: How chefs are putting a savoury spin on French toast
• Five Ways With: Get the best out of oysters
• Recipe Journal: Four potato dishes from around the world
• Make Perfect: Tips for mastering tom yum soup
• The Pioneer: Paris-based chef Mory Sacko on blending French, West African and Japanese cuisines
26-PAGE DIGITAL EZINE SAMPLE https://magazine.natgeotraveller.co.uk/food-dec23/
Fast facts
Issue 22
On sale date: 7 December 2023
Price: £5.10
Website: nationalgeographic.com/travel
Find us on Facebook: facebook.com/NatGeoTravelUK
X (Twitter): twitter.com/NatGeoTravelUK
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That's Christmas: Christmas Trend Alert: Try English Pink Wine With ...
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Owens Coffee Unveils Perfect Waves Café
Perfect Waves Café is located just off the A38, adjacent to Endsleigh Garden Centre, offering an easily accessible pit stop for those passing by to indulge in a cup of sustainably sourced coffee, freshly roasted on-site, beautifully brewed tea and delicious local produce. Find Perfect Waves Café at The Roastery (Ivybridge, PL21 9JL), open from Monday to Saturday from 9am - 4pm. Four-legged friends are welcome inside the new café and in the existing outdoor seating area.
Lorraine Bridden, Managing Director of Owens Coffee, says: “We’ve opened Perfect Waves Café to give our passionate team the opportunity to showcase everything we do, from our organic and Fairtrade coffee to our expertly brewed teas and locally sourced produce.
“Our customers will have a choice of coffees, including a house blend or a single origin of the day, plus our organic Decaf. We’ve installed our Rancilio RS1 coffee machine for our professionally trained baristas. The machine is an extremely high-tech piece of kit, which is programmable so that we’re able to make consistent, precision-made coffees. Our teas, Devonshire Tea and Perfect Waves infusions are also a feature of the drinks menu.
“Customers visiting our new space can look forward to an all-round experience with top-quality produce brought to you by our friendly team of baristas.”
The new café is proud to serve Owens’ freshly roasted coffee beans, all of which are 100% certified organic and Fairtrade, having been expertly roasted on-site. Choose from a variety of brewing methods, served black or with Trewithen’s Barista Milk or plant-based alternatives.
The inspiration for the name, Perfect Waves infusions will also star on the menu, alongside hot chocolates and soft drinks, from local suppliers Luscombe Drinks, Gusto Fairtrade & Organic Drinks, Tarka Springs, Four Elms Apple Juice and Courtney’s Apple Juice.
The menu has been developed around showcasing locally sourced produce, where possible, featuring a selection of sandwiches, paninis, light bites, fresh cakes and pastries with organic and vegan options (subject to availability). Sourced from local producers and suppliers including Cakewhole, Tamar Fresh, Foxcombe Bakehouse Bars, Burts Crisps, Mr Filbert's snacks, Plough to Plate and Flapjackery.
The Roastery - a purpose-built, state-of-the-art facility designed to have a low environmental impact - has been home to Owens Coffee since 2018. This is where they clean-roast, package and distribute their organic and Fairtrade coffee across the UK, both to consumers and businesses. It also houses a shop, contemporary training facility and events space where visitors are welcomed, with tours and tastings for wholesale customers, and professional barista training. A range of coffee experiences and masterclasses can be enjoyed by coffee enthusiasts, including their Latte Art Essentials Workshop.
Owens’ range of freshly roasted coffee beans can be purchased from the shop alongside Perfect Waves infusions and a full range of brewing equipment; tried, tested and recommended by the team.
For more information about the new café and upcoming coffee experiences at The Roastery, please visit the website at owenscoffee.com, follow @owenscoffee_ on Instagram and Owens Coffee on Facebook and @PerfectWavesCafe on Instagram and Facebook.
Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche
Venison and haggis smash burger in a whisky butter, stout steamed brioche
Makes 1 burger
115g venison mince
70g haggis
40g minced pork fat
2 rashers smoked streaky bacon
One or two slices of Emmental
Softened 75g of butter
1 tbsp whisky
Brioche burger buns
Brown sauce
Splash of stout
Steele cloche (a metal saucepan will do)
Best cooked on a scorching hot flat griddle surface.
Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!
Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.
Griddle your bacon until crispy but not brittle. Set aside.
Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute.
If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.
Remove smash burger tower and place on bottom half of brioche.
Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.
Saturday, 9 December 2023
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That's Christmas: Vegan Smoked Salmon for Christmas? Don’t mind if I...: New from our friends at Squeaky Bean is their Beechwood Smoked Salmon Style Slices. If you are hosting a Christmas or New Year party or want...
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