Food and drink news for the discerning consumer
Thursday, 24 April 2025
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TV Chefs Bring Flavour and Flair to Thoresby Park This September
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The amazing Festival of Food and Drink is back for its 12th year on Saturday 20th and Sunday 21st September, and is preparing to unwrap another great weekend of delicious food, inspiring demonstrations and a dazzling line-up of fantastic guest TV chefs.
On Saturday 20th September, Nottinghamshire's Thoresby Park will give a warm welcome to Simon Rimmer, Rosemary Shrager and Paul A Young to the festival's covered 500-seater cookery theatre.
Simon Rimmer has been waking up the nation for almost 13 years as Chef and Co-Presenter of C4's Sunday Brunch.
He'll take to the stage on Saturday 20th September to share his expert cooking skills. Simon also presented Something for the Weekend on BBC Two where he cooked and interviewed guests alongside his co-host Tim Lovejoy.
His podcast 'Grilling' launched in November 2020 and features discussions with world-famous chefs about their past experiences in the industry, and cooking hacks.
Simon has written and published five highly successful books, including his recent Sunday Brunch Cookbook.
Back by popular demand, Rosemary Shrager will again entertain visitors with her distinctive humorous take on all things related to cooking. But she'll also be demonstrating some of her favourite recipes.
Rosemary endeared herself to the nation on 'I'm a Celebrity, Get Me Out of Here' by showcasing her versatile cooking skills.
Her recent shows include Cooking with the Stars, The Big Family Cooking Showdown and The Real Marigold Hotel.
Professionally, Rosemary has worked with Pierre Koffman at Tante Claire in London and Jean-Christophe Novelli. She was also head chef at Moyns Park, overseeing catering for the Mountbatten's private and corporate events.
Paul A Young has been named one of the world's finest master chocolatiers and one of the best in the UK since opening his first chocolaterie in 2006. He is known for his innovation, creative flavour combinations and his approachable way of making chocolate part of anyone's cooking repertoire.
Originally from Yorkshire, Paul secured his first head chef role at Alice Blossom's restaurant in Whitby in 1994 at the age of 21. Just two years later, in 1996, he was offered a position as pastry chef at Marco Pierre White's Criterion Brasserie in London's Piccadilly.
Paul has graced our screens, appearing on This Morning, Alan Titchmarsh, Sunday Brunch, Saturday Kitchen, The Apprentice, Blue Peter, The Sweet Makers, Snack Masters, Top Chef US to name a few. Paul has four books, Adventures with Chocolate, Sensational Chocolate, How to Make Chocolates and The Joy of Chocolate.
The Cookery Theatre will once again be hosted by Chris Bavin - Chris has worked in the fresh produce industry for over 20 years and is presenter of BBC's Eat Well for Less – he is renowned for his lively and interactive chat with the guest chefs.
There will be a fresh batch of special guests for the show's second day on Sunday 21st September, to be announced in the coming weeks.
As well as a top-notch line-up of guest chefs, there will be over 160 stalls showcasing a wide variety of food and drink products, gift, crafts, and homewares. They'll also have exciting news for BBQ enthusiasts which they'll announce over the coming months.
Live music, bars, cocktails and new and exciting bookable sessions. There's plenty to keep the little ones entertained with the Kids' Cookery School, Circus School and arts and crafts plus more besides.
Master Carvers will be getting crafty with the new live wood carving demonstrations – showcasing the techniques and tools of the trade and sharing expert tips for any budding carvers.
Tickets from just £12 can be purchased via the festival website. VIP tickets, children and family ticket options are also available, and under six years go free.
Marco Pierre White Set to Re-visit The Gold Coast for an Exclusive Culinary Residency
Following the overwhelming success of his 2023 visit, the celebrated restaurateur and youngest ever recipient of three Michelin stars takes centre stage again, this time bigger, bolder, and more immersive than ever.
“I'm thrilled to be returning to HOTA for this exclusive Australian residency. There's something truly special about the Gold Coast – the energy, the people and their passion for food.
"Palette is a restaurant that understands the artistry of cuisine and experience. These events are about more than just cooking, they're about sharing stories, experiences, and creating unforgettable moments together.” said Marco Pierre White.
In true culinary celebration, Marco's visit will feature an array of extraordinary events that will promise to thrill food lovers, aspiring chefs, and anyone who appreciates the theatre of great cuisine.
“We're absolutely thrilled to welcome Marco Pierre White back to HOTA for not just one, but three incredible days of culinary experiences. Bringing together some of the Gold Coast's most exciting chefs alongside one of the world's most legendary culinary figures is a special moment for our city which speaks to HOTA's well-earned position in the culinary arts space,” said Yarmila Alfonzetti, Head of Arts and Culture, Experience Gold Coast.
The hospitality icon will headline a curated series of events that take guests from intimate, once-in-a-lifetime dining to masterclasses under the open sky and an atmospheric after-dark affair on the HOTA Outdoor Stage Lawn.
"Having Marco back in the kitchen here with us is an absolute honour. His knowledge, storytelling, and the way he approaches food is truly inspiring. This time around, we've taken it even further – from fire-fuelled outdoor events to the most intimate of dinners – and I can't wait for guests to experience the incredible lineup of flavours, talent and creativity we've curated together," said HOTA's Executive Chef, Dayan Hartill-Law.
The three-day line up will kick off on the 5 June with an In Conversation event in the theatre where Marco will down the chef's whites for the afternoon to join a Q&A hosted by HOTA's Executive Chef Dayan Hartill-Law. The talk will traverse Marco's long and storied career, touching on his time at Le Gavroche and at Le Manoir.
Live on the outdoor stage will be a unique Masterclass where guests will get a front row deep dive into Marco's life story, sharing how he led the UK restaurant scene for over four decades. This unmissable masterclass blends culinary demonstration with candid conversation and tips and tricks of British gastronomy.
A once-in-a-lifetime exclusive dining experience for only 30 guests will take place atop the Gallery on Level 5 and feature an intimate evening including a 5-course menu of the food that earned Marco the accolade of youngest chef to ever win 3 Michelin stars.
For those looking for the ultimate experience, a limited number of guests can secure seats at the exclusive Private Table overlooking the kitchen within Elevate, Palette's exclusive art lift offering which features a rare behind-the-scenes view of the culinary master at work.
For the grand finale event, culinary expertise will collide under the stars for a true celebration of the Gold Coast's vibrant food scene. An exclusive five-course dinner will bring together some of the region's most acclaimed chefs – Tim Stewart (The North Room), Koki Anekawa (Anekawa), pastry maestro Melanie Day, HOTA's own Dayan Hartill-Law, and the legendary Marco Pierre White.
Each chef will contribute a course, showcasing the rich cultural and culinary diversity of South East Queensland, with every dish perfectly paired by HOTA's multi award-winning beverage team. This unforgettable evening on the Outdoor Stage Lawn will be a collaboration never before seen on the Gold Coast.
Whether you want to dine, learn or be inspired, this three-day culinary celebration is set to be one of the Gold Coast's hottest tickets on the winter calendar.
For more information and to book tickets, visit the HOTA website: https://hota.com.au/whats-on/live/festivals-and-series/a-series-of-pop-ups-with-marco-pierre-white
The Benefits of Taking CBD Products: Internal vs Topical Use
In recent years, CBD (cannabidiol) has gone from a fringe wellness product to a mainstream supplement.
Whether infused into oils, capsules, skincare products, or balms, CBD is now widely used for its potential health benefits.
But what are the real pros and cons of using CBD internally or topically? Here's what you need to know.
What is CBD?
CBD is a naturally occurring compound found in the cannabis plant. Unlike THC, it’s non-psychoactive, meaning it won’t make you feel ‘high’. It's legal in the UK as long as it's derived from approved strains and contains less than 1mg of THC per product.
Internal Use: Oils, Capsules, Edibles
Benefits:
Anxiety and Stress Relief: Studies suggest CBD may help regulate mood and reduce symptoms of anxiety.
Pain and Inflammation: Internal CBD use may assist in managing chronic pain and inflammation from conditions like arthritis or fibromyalgia.
Sleep Support: Many users report improved sleep quality with regular use.
Neuroprotective Effects: Early research shows promise in managing neurological conditions like epilepsy and MS.
Cons:
Slow Onset: Effects can take longer (30 mins to 2 hours) to kick in.
Digestive Sensitivity: Some users report nausea or gastrointestinal issues.
Drug Interactions: CBD may interact with medications such as blood thinners or SSRIs.
Topical Use: Creams, Balms, Serums
Benefits:
Targeted Relief: Ideal for localised pain, such as sore muscles, joints, or skin irritation.
Skin Health: May soothe conditions like eczema, psoriasis, and acne due to its anti-inflammatory properties.
Non-Systemic: No risk of it interacting with medications or affecting other body systems.
Cons:
Limited Absorption: CBD doesn’t easily penetrate deep into the skin, so benefits may be surface-level.
Shorter Lasting: Effects may wear off quicker than internal applications.
Inconsistent Dosing: Harder to measure exact dosage compared to capsules or oils.
Which Is Right for You?
The right type of CBD depends on your needs. For full-body effects or mental wellness, internal products may be more effective. For targeted skin or muscle issues, a topical product may be more appropriate.
CBD offers a promising natural alternative for managing various health concerns, but it’s not a miracle cure. Always purchase from reputable UK-based brands, check for third-party lab results, and speak to a healthcare professional—especially if you're on medication or have a chronic condition.
How can you take CBD? Here are some simple recipes you can try for yourself:-
Perfect! Here’s a recipe card you can include in your blog post for a CBD-Infused Lemon & Honey Tea – a relaxing drink that’s simple, soothing, and perfect for first-timers using CBD in cooking.
CBD-Infused Lemon & Honey Tea
Serves: 1
Prep time: 5 minutes
Total time: 5 minutes
Difficulty: Easy
Ingredients:
1 cup hot (but not boiling) water
1 herbal tea bag (chamomile or lemon balm work beautifully)
1 tsp honey (or to taste)
1 tsp freshly squeezed lemon juice
1–2 drops (approx. 5–10mg) CBD oil (food-grade, lab-tested)
Instructions:
Brew your tea
Pour hot water over your herbal tea bag and let steep for 3–5 minutes.
Add lemon and honey
Remove the tea bag and stir in the lemon juice and honey while the tea is still warm.
Add CBD oil
Once the tea has cooled slightly (not steaming hot), add the CBD oil and stir gently.
Sip and relax
Enjoy your calming cup of tea as part of your evening wind-down or mid-day wellness moment.
Tips:
Avoid adding CBD to boiling hot water as it may degrade its potency. Let your tea cool to around 60–70°C before adding it.
You can substitute honey with maple syrup or agave for a vegan option.
Experiment with herbal blends like ginger, mint, or lavender for variety.
Wednesday, 23 April 2025
Grease to Green: How to Recycle Used Cooking Oil the Right Way
Pouring it down the sink can cause fatbergs and clogged pipes, and tossing it in the bin isn't much better.
The good news? Used cooking oil can be recovered, recycled, and even turned into something useful – like biodiesel or animal feed.
Here’s everything you need to know about recovering and recycling your used cooking oil in the UK.
Why You Shouldn't Pour It Down the Drain
Used oil might look harmless, but when it cools, it solidifies. Combined with other waste, it forms massive fatbergs that block sewers – a costly problem for water companies and local councils. Even small amounts poured down the sink can contribute to this, so it’s vital to dispose of it properly.
What Happens When Cooking Oil Is Recycled?
Used cooking oil, when collected correctly, is cleaned, filtered, and processed. The most common use? Biodiesel – a renewable energy source that powers vehicles and reduces reliance on fossil fuels. It can also be repurposed for:
Animal feed (in regulated conditions)
Industrial lubricants
Soap and cosmetics production
Composting and anaerobic digestion
How to Recycle Used Cooking Oil at Home
Cool It Down: Let the oil cool completely after cooking.
Strain and Store: Use a sieve or coffee filter to remove food particles. Pour the clean oil into a container with a secure lid (an old plastic bottle works well).
Find a Recycling Point: Many councils offer cooking oil recycling at household waste recycling centres (HWRCs). Some even accept it in separate containers with food waste. Check your local council's website for specific guidance.
Use a Collection Scheme: Some eco-friendly companies and charities offer cooking oil collection services – particularly for bulk users like restaurants or community kitchens. A few even offer to exchange it for vouchers or donations.
Can You Reuse Cooking Oil?
Yes – to a point. Oil can be reused a few times for deep frying if it’s strained and stored properly. However, once it becomes dark, smells off, or smokes heavily when heated, it’s time to dispose of it.
For Businesses: Commercial Cooking Oil Recycling
If you run a food business in the UK, it's a legal requirement to dispose of waste oil correctly. Licensed waste carriers like Olleco, Living Fuels, and Quatra UK provide collection services and often offer traceability certificates to prove your oil has been recycled responsibly.
Eco Tips for Everyday Cooking
Use less oil: Consider air fryers or non-stick pans that need minimal grease.
Use recyclable oils: Some vegetable oils are easier to recycle than others (rapeseed oil, for instance, is UK-grown and widely repurposed).
Store it separately: Keep a used oil container handy so you can build up a batch for recycling rather than disposing bit by bit.
Final Thoughts
Cooking oil might seem small-scale, but when millions of households pour it down the drain, the environmental and infrastructure costs add up fast. By recycling your oil, you’re not just protecting pipes – you’re helping create renewable energy and reducing waste.
So next time you fry, think before you pour – and turn that grease into something green.
Tuesday, 22 April 2025
How Your Food Business Can Be Better at Recycling
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As sustainability becomes increasingly important to customers and communities alike, restaurants that take waste management seriously not only reduce their environmental impact, but also improve their brand image and operational efficiency.
Here are practical ways your food business can step up its recycling game:
1. Audit Your Waste
Before making changes, understand what you’re throwing away. Conduct a waste audit to assess the volume of recyclable vs. non-recyclable waste. Look for:
Cardboard from deliveries
Glass bottles and jars
Tins and cans
Plastic containers
Food waste
This helps identify what can be recycled and what can potentially be reduced or reused.
2. Separate and Label Bins Clearly
Recycling fails when the system is confusing. Make it easy for your team with:
Colour-coded bins (e.g., blue for paper, green for glass)
Clear signage with pictures
Staff training so everyone knows what goes where
Don’t forget to place bins in accessible spots—especially near food prep and packaging areas.
3. Work With Local Recycling Partners
Not all councils and waste services recycle the same materials. Partner with a reliable local recycling provider who can guide you on what’s accepted and offer regular collection schedules. Some may even help with composting food waste.
4. Recycle Cooking Oil
Used cooking oil doesn’t belong down the drain. There are companies that collect and recycle it into biodiesel. This not only prevents plumbing issues but turns waste into fuel.
5. Switch to Recyclable or Compostable Packaging
If you offer takeaway or delivery, choose packaging that’s recyclable or compostable. Avoid polystyrene and opt for:
Paper-based containers
Compostable cutlery
Recyclable cups and lids
Make sure packaging is labelled clearly so customers know how to dispose of it properly.
6. Encourage Staff and Customer Involvement
Sustainability works best when it’s a team effort. Involve staff in recycling initiatives, reward good habits, and communicate your efforts to customers. You could even add signage about your eco-initiatives or offer discounts to customers who bring reusable containers.
7. Donate Surplus Food
Reducing waste is as important as recycling. Partner with local food banks, shelters or community fridges to donate safe-to-eat surplus food. It’s a meaningful way to give back and minimise what goes in the bin.
8. Track Your Progress
Use monthly check-ins to track recycling rates, review what’s working, and set new goals. Celebrate milestones with your team and share your achievements with customers via social media.
Final Thoughts Recycling isn’t just a tick-box exercise—it’s an ongoing opportunity to make your business greener, more efficient, and more in tune with customer values. By starting small and building momentum, your food business can make a real difference for the planet and your bottom line.
St George’s Day Feast Menu
A rustic and satisfying way to kick off the meal:
Mature Cheddar and Stilton
Pork pie slices or scotch eggs
Pickled onions and Branston pickle
Crusty bread and butter
Apple slices and celery sticks
Serve with a pint of English ale or a crisp apple cider.
Main Course: Roast Beef with Yorkshire Pudding
A quintessentially English dish:
Roast beef with horseradish sauce
Homemade Yorkshire puddings
Roasted potatoes, parsnips, and carrots
Buttered peas or seasonal greens
Rich onion gravy
Swap the beef for roast lamb if you fancy a springtime variation.
Dessert: Treacle Tart with Clotted Cream
A sweet, sticky, traditional pudding:
Golden syrup filling with breadcrumbs and lemon zest
Served warm with a generous spoon of clotted cream or custard
Alternatively, try a rhubarb crumble – it’s in season and oh-so British.
After-Dinner Tipple: A Proper Cuppa or English Liqueur
A strong cup of English Breakfast tea
Or something a little stronger like sloe gin or a dram of English whisky
This is a vegan option:-
Vegan Main Course: Mushroom & Ale Pie
A rich, hearty, and comforting centrepiece:
A mix of chestnut and portobello mushrooms, slow-cooked with carrots, onions, and leeks
Braised in a full-bodied vegan ale with thyme and rosemary
Encased in golden, flaky shortcrust pastry (made with dairy-free butter)
Serve with:
Vegan roast potatoes (use olive oil or vegetable fat)
Seasonal roasted root veg
Steamed greens or braised cabbage
Vegan onion gravy
Vegan Dessert Option: Spiced Apple & Rhubarb Crumble
Celebrate the season with this fruity favourite:
Tart rhubarb and Bramley apples stewed with cinnamon and ginger
Topped with an oaty crumble made using dairy-free butter or coconut oil
Serve warm with vegan custard or a scoop of plant-based vanilla ice cream
Celebrate Spanish Language Day with Spanish-Inspired Treats
What better way to celebrate than by indulging in some delicious Spanish dishes?
Whether you're fluent in Spanish or just love the food, here’s how you can bring a taste of Spain to your kitchen.
From savoury tapas to sweet postres, this is the perfect menu for a Spanish-themed feast!
Savoury Spanish Treats
Tortilla Española (Spanish Omelette)
A timeless Spanish classic made with eggs, potatoes, and onions. It’s hearty, satisfying, and incredibly versatile. Serve it warm or at room temperature – perfect for a relaxed lunch or as part of a tapas spread.
Croquetas de Jamón (Ham Croquettes)
Creamy, comforting, and crisp on the outside, these croquettes are made with a rich béchamel sauce and chopped serrano ham. A popular bite-sized snack in Spanish households and tapas bars alike.
Pan con Tomate
Originating from Catalonia, this rustic bread dish is delightfully simple. Toasted bread is rubbed with garlic and ripe tomato, drizzled with quality olive oil, and lightly salted. It makes a great appetiser or side dish.
Patatas Bravas
A staple in any tapas selection, patatas bravas are crispy fried potatoes topped with a spicy tomato sauce (and sometimes a dollop of garlicky aioli). Bold in flavour and easy to share.
Sweet Spanish Desserts
Churros con Chocolate
These golden, crispy dough sticks are rolled in sugar and best enjoyed dipped in thick, rich Spanish-style hot chocolate. Perfect for breakfast, dessert, or a cheeky afternoon treat.
Tarta de Santiago
A traditional almond cake from Galicia, typically dusted with icing sugar and adorned with the cross of Saint James. It’s naturally gluten-free and pairs beautifully with a cup of tea or coffee.
Flan Español (Spanish Caramel Custard)
Silky, smooth, and bathed in caramel, this Spanish flan is a delightful end to any meal. It’s lighter than many Western-style custards but just as satisfying.
Leche Frita (Fried Milk)
This unique Spanish dessert features sweet, thickened milk that's been chilled, coated in a crispy shell, and fried to golden perfection. A dusting of cinnamon and sugar brings it all together.
Make It a Celebration
Set the mood with Spanish music (flamenco guitar, anyone?), pour yourself a glass of sangria or Spanish wine, and maybe even practise a few Spanish phrases along the way. Whether you're cooking solo or inviting friends over for a mini fiesta, this menu brings Spanish culture to life through flavour and tradition.
¡Buen provecho!
Let us know which dishes you try – and if you post your creations on social media, tag us so we can share your Spanish Language Day celebration!
Celebrate Great British Beef Week: Championing British Farmers and Quality Meat
This annual event, running in late April, is not just a chance to indulge in a delicious Sunday roast or a juicy steak; it’s a meaningful opportunity to support British farmers, promote sustainability, and appreciate the high standards of UK beef production.
What Is Great British Beef Week?
Launched in 2010 by the Ladies in Beef, a group of female beef farmers passionate about sustainable British agriculture, Great British Beef Week shines a spotlight on the quality, traceability, and sustainability of beef reared across the UK. It’s also a brilliant time to share recipes, explore new cuts, and engage in conversations about ethical food sourcing.
Why British Beef?
British beef is known for its world-class quality. UK farmers uphold rigorous animal welfare standards and environmentally conscious practices. Many cattle are grass-fed, which not only enhances the nutritional profile of the beef but also contributes to the countryside's iconic green landscapes.
Choosing British beef means:
Supporting local farmers and rural communities
Reducing food miles and carbon emissions
Ensuring traceability and high welfare standards
How to Celebrate
Here are a few ways you can take part in Great British Beef Week this year:
Cook a British Classic
Celebrate with a meal that heroes beef. Think slow-cooked brisket, cottage pie, homemade beef burgers, or a traditional roast with Yorkshire puddings and all the trimmings. If you’re short on time, a hearty one-pan beef stew or stir-fry works wonders too.
Pair Beef with British Beverages
Pair your dish with a local ale, a bold English red wine, or even a rich gravy infused with British stout. It’s a celebration, after all!
Buy Local
Look for Red Tractor or PGI (Protected Geographical Indication) labels when shopping, and try sourcing from local butchers who often provide details about the farms they work with.
Share on Social Media
Use the hashtag #GreatBritishBeefWeek to join the online celebration. Share your favourite recipes, restaurant recommendations, or even a snap of your Sunday roast.
Learn About the Farmers
Take time to read about the people behind the produce. Many farms now have Instagram accounts or websites where they share their stories, challenges, and wins — it’s a great way to reconnect with where your food comes from.
Sustainability and the Future
This year’s theme places a strong focus on sustainable farming practices and the role beef can play in a balanced, environmentally conscious diet. Supporting British beef isn’t just about taste — it’s about backing farmers who are investing in regenerative agriculture, biodiversity, and low-carbon livestock systems.
Great British Beef Week is a celebration of more than just food — it’s a nod to our nation’s farming heritage, culinary traditions, and commitment to quality and sustainability. So this week, let’s raise a fork (and maybe a pint) to British beef and those who bring it to our tables.
Perfect Summer Beers from Cornwall's Firebrand Brewing Co
Summerleaze Hazy Pale (ABV 4%, 440ml RRP £3.50)
Summerleaze Hazy Pale is a radiant hazy pale that captures the essence of sun-kissed days on the shores of Bude's beloved Summerleaze Beach.
A beer that embodies the vibrant spirit of summer, prepare your senses for a flavour filled journey as waves of peach and citrus cascade over your palate.
Brewed with a pale malt base, Summerleaze pours a slightly hazy luminous golden colour and is hopped with a copious blend of Citra and Nectaron for an explosion of fruity flavour. It is vegan-friendly and gluten free.
Helles Beach Cornish Lager (ABV 4.4%, 440ml RRP £3.45)
Brewed as the go-to beer after a surf, paddle board or a long coastal walk, Helles Beach Cornish Lager provides a refreshing salute to a day outside well spent. Biscuity and floral with a hint of spice, we've used Cascade hops to give a subtle citrus flavour for a super satisfying finish.
Brewed with a combination of traditional and modern techniques for depth and drinkability, this is the perfect beer whether you're at the beach or on your couch.
Firebrand Brewing Co was forged in 2012 in a converted milking parlour on the wild, untamed edge of Bodmin Moor, North Cornwall. The idea was born from a passion for beer made from all-natural ingredients, Cornish spring water and American hops.
Now based in a purpose-built brewery in Launceston, using the finest ingredients and a dedication to quality, their mission is to 'Go Beyond The Usual', encouraging drinkers to explore new flavours and discover something different with every sip.
For more information on Firebrand Brewing Co. please visit them on www.firebrandbrewing.co.uk or follow them on Facebook and Instagram.
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