Branded Foodie Corporate Gifting Hampers from Letterbox Hampers

Of the absolutely perfect size, crammed with specially selected exclusively British treats, all hand-wrapped and branded to suit your needs, the Letterbox Corporate Hampers make the perfect gift for all occasions.

No matter what they are for: A sincere thank-you to a valued client or customer, a special reward for a member of your team who went above and beyond on a consistent basis, or something to make your conference presence really memorable or a wonderful Christmas gift from your business, their collection of corporate hampers will be exactly what you need.

There's no minimum order amount, you can order completely bespoke hampers and there's also a next day delivery service available for when time is of the essence, their corporate hampers make for the perfect gifts for a range of occasions.

Want to learn more? Visit their website https://www.letterboxhamper.com. You can email Jonathan jonathan@letterboxhamper.com or give them a call on 01326 378180. 

Would you drink alcohol-free beer if it was on draught in your local?

Making alcohol-free beer widely available on draught in pubs and bars could help people who are wanting to switch over to alcohol-free beers. 

That's the belief expressed in a new study published in Addiction today. Pubs and bars which participated in a University of Bristol-led trial of the concept actually witnessed an increase in sales of non-alcoholic draught beer.

In partnership with Bristol City Council, researchers from the University's Tobacco and Alcohol Research Group (TARG) recruited 14 pubs and bars across Bristol which were happy to change the drinks that they offered on draught for a limited period of time.

Previous research by the same group, using an online experiment showed increasing the proportion of alcohol-free options make people more likely to select an alcohol-free drink over an alcoholic one.

In the current study, participating pubs and bars offered only alcoholic beer on draught for two weeks, and an alcohol-free option on draught for two weeks, and did this twice (over two months in total). The order in which this happened was randomised. The researchers measured the amount of alcoholic and alcohol-free beer sold, plus total monetary takings, across the different periods.

The researchers learned when an alcohol-free option was available the pubs and bars sold, on average, 29 litres less of alcoholic beer per week, equivalent to 51 pints and a five per cent reduction in sales. However, this was replaced by an equivalent increase in sales of alcohol-free beer, suggesting customers were simply going for a different option. Vitally, there was no net impact on overall monetary takings, suggesting the change wasn’t hurting the takings of the pubs and bars which took part.

Even small changes in drinking behaviour could have an important public health benefit. A five per cent reduction in consumption, if scaled up, could reduce the harms associated with alcohol.

The research team opined: "Although alcohol-free options have been available for a considerable period in many pubs and bars, they haven't had the same visual prominence as alcoholic drinks and are very rarely sold on draught."

The opinion of That's Food and Drink is that whilst we are broadly in favour of the offering of alcohol-free draught beers, ales and lagers, that the flavour and mouthfeel of the alcohol-free drinks must be as good as if not better than their alcoholic equivalents.

My own experience with an alcohol-free beer on draught in a pub I was visiting when I was on anti-biotics was that it tasted nothing like the alcoholic version of the beer. In fact it tasted pretty vile to be honest.

Crafting Your Own Gins at Home Using Vodka as a Base

By coincidence when we at That's Food and Drink received  the news about James May's newly released gins, my wife and I were experimenting with a DIY gin making kit.

So, we decided to run a feature on making gin at home and the result is: Crafting Your Own Gins at Home Using Vodka as a Base.

In recent years, the art of craft distilling has surged in popularity, with enthusiasts exploring unique flavors and botanical combinations in their homemade spirits. 

One such endeavor is the creation of homemade gins, a process that allows for endless experimentation and customisation. Contrary to popular belief, you don't need a traditional pot still or elaborate equipment to embark on this journey. With a bottle of vodka as your starting point and a selection of botanicals, you can craft your own delicious gin right in your own kitchen. So let's get into the fascinating world of DIY gin-making.

Choosing Your Base:

Vodka serves as the perfect base for crafting homemade gin due to its neutral flavour profile. It provides a clean canvas upon which you can layer your chosen botanicals, allowing their intricate flavours to shine through. 

Opt for a high-quality, unflavoured vodka to ensure the best results. While some purists may insist on using a traditional grain-based vodka, others find success with alternatives such as potato or grape-based vodkas. Ultimately, the choice is yours, so feel free to experiment with different options to discover your preferred base.

Selecting Botanicals:

The magic of gin lies in its botanical blend, typically dominated by juniper berries but complemented by a diverse array of herbs, spices, fruits, and flowers. When selecting botanicals for your homemade gin, let your creativity guide you. Juniper berries are a must-have, providing the classic piney flavour that defines gin. 

Beyond juniper, consider adding botanicals such as coriander seeds, citrus peels, cardamom pods, lavender, or even unconventional choices like rose petals, fresh ginger root or lemongrass. The possibilities are endless, so don't hesitate to experiment with different combinations until you find the perfect blend that suits your taste preferences.

The Infusion Process:

Infusing vodka with botanicals is where the magic truly happens. To begin, gather your chosen botanicals and add them to a clean, airtight container. There's no strict recipe to follow here, feel free to adjust the quantities based on your personal preferences and desired flavour profile. 

Once your botanical blend is assembled, pour your vodka over the botanicals, ensuring that they are fully submerged. Seal the container tightly and place it in a cool, dark place to infuse. The duration of the infusion process can vary depending on the potency of your chosen botanicals and your desired flavour intensity. As a general guideline, aim for anywhere from 24 hours to several weeks, tasting periodically until you achieve the desired flavour profile.

Straining and Bottling:

Once the infusion period is complete, it's time to strain your homemade gin to remove the spent botanicals and sediment. Line a fine mesh strainer with cheesecloth or a coffee filter and carefully pour the infused vodka through the strainer into a clean container. 

Press gently on the botanicals to extract any remaining liquid, then discard the spent ingredients in your composter 

Your homemade gin is now ready to be bottled and enjoyed. Transfer the strained gin into glass bottles or jars, ensuring that they are clean and airtight to preserve the freshness of your creation. Don't forget to label your bottles with the date of creation and the botanicals used, it's always satisfying to look back on your flavour experiments.

Crafting your own gin at home using vodka as a base is a rewarding and creative endeavor that allows you to tailor your spirits to your exact specifications. Whether you prefer a classic London dry style or a more adventurous botanical blend, the possibilities for experimentation are endless. 

With a bit of patience and a willingness to explore different flavours, you can create unique and delicious gins that rival those found on supermarket shelves or in your pub. 

So gather your botanicals, pour yourself a glass of creativity, and embark on the journey of homemade gin-making. Cheers to the art of craft distilling!

Also, we'll let you know how our first batch of gin goes. Wish us luck!

Introducing James May Gins

James May is a TV Presenter, automotive enthusiast, musician (Pendle College, Lancaster University, where he studied flute and piano) and the landlord of a pub in Wiltshire. And now he has entered the world of gin making.

But rather than just sticking his face on a bottle of gin made by someone else, he took the different, more honest path of crafting his very own uniquely different gin flavours. 

His range of savoury gins tested by the enthusiastic customers at the pub he co-owns in Wiltshire, has garnered numerous awards, is now available in 41 countries, constantly sells out and has even been deemed good enough to go in the fish batter at the pub. 

Mostly famed for presenting Top Gear and The Grand Tour, James, with West Countryman Gus Colquhoun and Hugh Anderson of Downtown Distillery, has created a range of truly remarkable and utterly original gins using combinations of botanicals that no-one has ever even considered before, such as -parsnip, mustard and beetroot. 

Each of his gins are based on ideas from James' love of cooking and experience of global travelling. His first flavour, Asian Parsnip combines British parsnips with a hint of exotic spices. 

His latest, London Drizzle, aims to recreate the uniquely British feeling of rain on a damp London summer's day. All things the British public, plus, as it turns out, a fairly large wodge of American Gin Drinkers, are keen to try. 

A little bit of history. In September 2020 James became co-owner of The Royal Oak Swallocliffe in Wiltshire.

He thought it might be a great idea to create a gin for his customers. James has travelled extensively during his TV career and as a consequence, experienced a vast range of foods and flavour combinations in some fairly interesting locations. 

His thinking was that as he enjoyed experimenting with cooking, so why not experiment with gin? Local man Hugh's nano-distillery is about half an hour from James' pub, and many hours were spent experimenting with different flavours.

Said James: “Originally, I'd intended to make enough to sell in the pub. But Hugh suggested a run of 1,000 litres, about 1420 bottles. That's quite a lot for a village pub, so we decided to put the gin for sale online as a signed, numbered limited edition. 

"Amazingly, it sold out within days, rather than the few years I'd anticipated. Our experiment has since turned into a gin-fuelled monster. Like most things involving gin, it got a bit out of hand.”

Flavours available include: Asian Parsnip, American Mustard and London Drizzle.

To learn more and to buy visit www.jamesgin.com.

New flavours from Brothers Cider, including a Festival special

Renowned, 15th generation family-owned British cider maker, Brothers is excited to announce the total relaunch of the brand, replacing the existing range with four new bold yet simple refreshing fruit flavoured ciders to bring on the good times this year.

Brothers’ brand-new canned premium fruit ciders offer something for all, and are the perfect accompaniment for any occasion to help you relax and fuel that festival feeling. Festival feeling? More on that, later. 

Made with only all natural ingredients and flavourings and now with less sugar, the new Brothers ciders offer a tasty, clean thirst-quenching experience.

The colourful new cans, easily chillable, carried, enjoyed and recycled, depict the fresh fruit flavours that await you with each deliciously refreshing mouthful. So now it’s easier than ever to transport yourself and your cider.

The new Brothers range consists of:

Un-berrylievable (3.4% ABV) Join a world of Un-Berrylievable flavours, where crisp apples and juicy berries dance in a perfect cider harmony. A refreshing twist that’ll amuse your taste buds

Berry Sub-Lime (3.4% ABV): Get ready to be tickled by the tangy, tasty lime and charmed by the burst of raspberry refreshment in our cider. It’ll leave your taste buds delirious! 

Best of the Zest (3.4% ABV): When life gives you oranges and lemons; Brothers  make cider! Their citrus combination will awaken your senses and deliver a refreshment in every sip

App-solutely Pear-fect (7.0% ABV): The best of both worlds. Apple and pears. A refreshingly balanced cider that’s a sip of pure orchard goodness.

Brothers has always been a proud of its roots in Somerset and using apples that come from orchards just six miles from their mill, as well as water that comes from their own on-site spring, these home-grown premium ciders are deliciously authentic and distinctively Brothers.

Always inclusive, Brother’s loves all fruit, no matter what shape or size, which is why each cider is made using all the fruit, wonky and all, to minimise waste and maximise taste!

Plus, to ensure everyone can join in on the good times, all the new range of delicious flavours are Vegan friendly and gluten-free.

And now, festivals! Incidentally, Brothers will be the Official Cider of world-famous Glastonbury Festival for its 29th year this summer.

Brothers will be showcasing their unreleased, Festival Apple flavour as part of the cider offerings and to celebrate, they are giving you the chance to win one of ten pairs of tickets to this sold-out festival. To enter the instant-win competition, all you need to do is scan the QR code on cans, input the unique code located on the underside of ring-pull tabs and then keep everything crossed! 

Competition codes are to be found on 330ml and 500ml cans, and both on single cans and cans within multipacks, with each individual can offering one opportunity to win. The promotion runs until 31 May, so don’t delay on letting the good time roll!

New Brothers cider will be available to purchase from Tesco and Morrisons from February and Asda from mid-April, RRP £1.75 for a 500mml can.

For more information, please visit: www.brotherscider.co.uk.

Mastering the Art of Perfect Cake Icing: A Step-by-Step Guide

Cake icing is not merely a topping; it's an art form that elevates a good cake to greatness. The perfect icing can transform a simple cake into a masterpiece, adding flavour, texture, and visual appeal. 

Whether you're a novice baker or a seasoned pro, mastering the art of cake icing is essential for creating memorable desserts. In this guide, we'll delve into the techniques and tips to ensure your cake icing is of the highest quality.

Step 1: Choose the Right Ingredients

Quality ingredients are the foundation of delicious icing. Opt for unsalted butter for a rich flavor and smooth texture. For a lighter icing, consider using vegetable shortening or a combination of butter and shortening. Use pure vanilla extract for the best flavor, and sift icing sugar to remove any lumps, ensuring a silky-smooth consistency.

Step 2: Achieve the Perfect Consistency

The key to achieving the perfect icing consistency lies in finding the right balance between firmness and spreadability. Begin by creaming the butter until light and fluffy, then gradually add the powdered sugar, beating well after each addition. For a thicker icing, add more powdered sugar, and for a thinner consistency, add a splash of milk or cream.

Step 3: Flavour and Colour Your Icing

Enhance the flavour of your icing with extracts, such as almond, lemon, or orange, to complement the flavor of your cake. For chocolate icing, use high-quality cocoa powder or melted chocolate for an indulgent treat. Experiment with different food colouring gels to achieve vibrant hues, but remember that a little goes a long way.

Step 4: Master the Techniques

There are various techniques for applying icing to a cake, each offering a different aesthetic appeal. For a rustic look, use a spatula to create swirls and peaks. For a smooth finish, apply a thin layer of icing as a crumb coat, then chill the cake before adding a final layer. Invest in piping bags and tips for intricate designs, such as rosettes, borders, and lettering.

Step 5: Practice Patience and Precision

Patience is key when it comes to cake icing. Take your time to ensure each layer is even and smooth, and use a cake turntable for easy maneuverability. If you make a mistake, don't worry, icing is forgiving, and you can always scrape it off and start again. Remember that practice makes perfect, so don't be afraid to experiment and refine your skills.

Step 6: Store and Serve with Care

Once your cake is beautifully iced, store it in a cool, dry place away from direct sunlight to prevent the icing from melting or becoming too soft. If you're not serving the cake immediately, cover it with a cake dome or plastic wrap to keep it fresh. When it's time to serve, use a sharp knife dipped in hot water to achieve clean slices.

Conclusion:

Mastering the art of cake icing requires practice, patience, and precision, but the results are well worth the effort. By choosing the right ingredients, achieving the perfect consistency, mastering various techniques, and practicing patience and precision, you can create stunning cakes that are as delicious as they are beautiful. 

So, roll up your sleeves, grab your spatula, and let your creativity shine as you embark on your cake icing journey. With dedication and practice, you'll soon be icing cakes like a pro.

DukesHill Launch Finest Grade Japanese A5 Wagyu Beef

Premium meat and artisanal fine foods supplier, DukesHill, is justifiably proud to announce the launch of their Japanese A5 grade wagyu sirloin and ribeye beef; representing the highest quality grade beef available worldwide.

While DukesHill is already famous for its artisanal approach to ham production, the introduction of Japanese A5 Grade wagyu underscores its outstanding commitment to sourcing and producing the finest foods and drinks. 

DukesHill's CEO Mark Gallagher said “We're absolutely thrilled to announce the launch of Japanese A5 grade wagyu beef here at DukesHill. 

Famed all over the world for being in a league of its very own, wagyu beef represents the epitome of the highest quality beef. 

With ist exceptional marbling, rich and creamy flavour and melt in the mouth tenderness, wagyu beef is a sought after delicacy, loved by food enthusiasts and chefs worldwide.”

Japanese wagyu cows have been bred and selected for their predisposition to marbling, the distribution of intramuscular fat that creates its signature tenderness and rich buttery flavours. Beyond good genetics, Japanese wagyu cattle are reared to avoid any stress to the animals, to avoid overworking muscles. 

DukesHill's decision to offer A5 grade wagyu reflects its dedication to offering the finest examples of produce across its fine food range. 

In Japan, beef is graded by its marbling, shape, fat colour and meat colour, before being scored 1 for poor quality and 5 representing excellent quality. The higher yield of quality meat (72% or higher) results in an A grade.

As a proud royal warrant holder, DukesHill takes pride in sourcing welfare-assured meat from producers that uphold the highest standards of craftsmanship and authenticity. Consumers are assured by transparency and traceability in every bite.

DukesHill's Japanese A5 Wagyu Sirloin Steak (300g) £59 and Ribeye Steak (300g) £59 will be available from 10th April at www.dukeshill.co.uk. 

Crafting Culinary Magic: Making Your Own Bouquet Garni Bags

In the realm of culinary artistry, the bouquet garni stands as a testament to the elegance of flavour infusion. 

This simple yet potent concoction of herbs tied up in a neat little bundle has the power to transform ordinary dishes into extraordinary gastronomic experiences. 

But what if we told you that the magic of bouquet garni could be further elevated by crafting your own personalised bouquet garni bags? 

Let's embark on a journey into the world of DIY culinary enchantment and learn how to create these aromatic wonders.

Understanding Bouquet Garni:

Before delving into the craft of making bouquet garni bags, it's essential to understand their significance in cooking. Traditionally, bouquet garni is a bundle of herbs, typically including parsley, thyme, and bay leaves, tied together with twine or enclosed in a sachet. This fragrant package is then added to soups, stews, stocks, and sauces to infuse them with subtle herbal notes and depth of flavour.

Why Make Your Own Bouquet Garni Bags?

While pre-packaged bouquet garni bags are readily available in shops, creating your own offers several distinct advantages:

Customisation: Crafting your own bouquet garni allows you to tailor the blend of herbs to suit your taste preferences and the specific requirements of your dish.

Quality Control: By hand-selecting fresh herbs of the highest quality, you ensure superior flavour extraction and avoid any unwanted additives or preservatives.

Creativity: Making your own bouquet garni bags provides an opportunity for culinary creativity, enabling you to experiment with different herb combinations and decorative elements.

Crafting Your Bouquet Garni Bags:

Now that we've established the rationale behind making your own bouquet garni bags, let's get into the details of the process:

Ingredients:

Fresh herbs of your choice (common choices include parsley, thyme, rosemary, bay leaves, and sage)

Cheesecloth or muslin fabric (My mother used to use fabric saved from old sheets, carefully laundered, beforehand, obviously.)

Kitchen twine or cotton string

Scissors

Instructions:

Prepare your herbs: Wash and thoroughly dry the herbs to remove any dirt or debris. For optimal flavour, ensure the herbs are fresh and aromatic.

Select your herb combination: Consider the flavour profile of your dish and choose herbs that complement its ingredients. Classic combinations like parsley, thyme, and bay leaf work well for many recipes, but don't hesitate to get creative and experiment with unconventional pairings.

Cut the fabric: Cut a square of cheesecloth or muslin fabric large enough to comfortably enclose your chosen herbs.

Arrange the herbs: Place the selected herbs in the center of the fabric square, ensuring an even distribution of flavours.

Bundle the herbs: Gather the edges of the fabric together, forming a pouch around the herbs. Secure the bundle tightly with kitchen twine or cotton string, leaving a long enough tail for easy removal from the pot during cooking.

Tie a knot: Once the herbs are securely bundled, tie a knot with the string to seal the bouquet garni bag.

Optional embellishments: For added visual appeal, consider incorporating decorative elements like fresh bay leaves or sprigs of rosemary into the bouquet garni bundle before tying it off.

Label your creation: To avoid confusion during cooking, label each bouquet garni bag with the date of preparation and the herbs contained within it.

Store or use immediately: Your homemade bouquet garni bags can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer-term preservation. Alternatively, use them immediately to infuse your culinary creations with aromatic goodness.

In the realm of culinary craftsmanship, the bouquet garni stands as a testament to the power of simplicity in flavor enhancement. By mastering the art of making your own bouquet garni bags, you unlock a realm of endless culinary possibilities, where creativity and flavor flourish hand in hand. So, gather your herbs, unleash your imagination, and embark on a journey of gastronomic delight as you craft your own aromatic masterpieces.

That's Gardening: Gardener's Yearly Calendar

That's Gardening: Gardener's Yearly Calendar: This is the That's Gardening gardener's calendar. If you like, you can print it up and place it on the notice board in your garden s...

The Cookie Conundrum: Exploring the Dichotomy of Cookies and Biscuits Across the Pond

In the culinary realm, there are few conundrums as perplexing as the distinction between cookies and biscuits. 

In America, these sweet treats are universally referred to as cookies, while across the Atlantic in Britain and Ireland, they go by the name biscuits.

 But why the divide? Why do two countries, both speaking the English language, use different terms for the same delightful snack? Let's delve into the delicious history and cultural nuances that have shaped this linguistic dichotomy.

Origins of the Cookie:

The term "cookie" originates from the Dutch word "koekie," which means little cake. Dutch settlers brought their baking traditions to America, where the word evolved into "cookie." Early American cookies were often simple, made from basic ingredients like butter, sugar, and flour, and were popular as a portable, sweet snack.

Biscuits: A British Legacy

On the other side of the Atlantic, the term "biscuit" has its roots in Latin, with "bis" meaning twice, and "coctus" meaning baked. Biscuits have been a staple in British and Irish cuisine for centuries. Initially, they were hard, unleavened bread intended to last long voyages. Over time, biscuits evolved into a variety of forms, including sweet, crumbly treats enjoyed with tea or coffee.

Cultural Influences:

The divergence in terminology can be attributed to various cultural influences and historical factors. British settlers brought their culinary customs, including biscuits, to the New World. However, as America developed its distinct identity, linguistic nuances began to emerge. While the British continued to refer to their sweet treats as biscuits, Americans adopted the term "cookie," perhaps to differentiate them from savoury biscuits or to align with their evolving culinary lexicon.

Differences in Preparation and Consumption:

While cookies and biscuits share fundamental ingredients, their preparation and consumption often differ between the two regions. American cookies tend to be softer and chewier, often loaded with chocolate chips, nuts, or other flavourful additions. They are commonly enjoyed as standalone treats or as dessert accompaniments.

In contrast, British and Irish biscuits encompass a broader range of textures and flavours. From delicate shortbread to crunchy digestives, biscuits in the UK and Ireland cater to various tastes and occasions. They are frequently dunked into tea or coffee, adding a comforting ritual to the act of enjoying these baked delights.

Cultural Significance:

Beyond their culinary distinctions, cookies and biscuits hold cultural significance in their respective regions. In America, cookies are synonymous with comfort, often evoking memories of home-baked treats shared with loved ones. In Britain and Ireland, biscuits are woven into the fabric of everyday life, symbolising hospitality and companionship during tea breaks or social gatherings.

The Global Influence:

In today's interconnected world, culinary traditions are increasingly crossing borders. American cookies have gained popularity worldwide, while British and Irish biscuits are enjoyed by enthusiasts far beyond their shores. As a result, the lines between cookies and biscuits are becoming blurred, with terms often used interchangeably in international contexts.

In conclusion, the distinction between cookies and biscuits reflects the rich tapestry of culinary history and cultural diversity. While language may vary, the universal love for these sweet indulgences transcends borders. Whether you prefer a soft, gooey cookie or a crisp, buttery biscuit, one thing remains certain – there's no denying the irresistible charm of these beloved treats, no matter what you call them.