Learning to Make Your Own Sauces and Condiments: A Delicious Skill Worth Mastering

If you’ve ever spooned a dollop of mayo onto a sandwich or drizzled a store-bought dressing over your salad, chances are you’ve tasted something that could be so much better homemade. 

Learning to make your own sauces and condiments isn’t just a fun kitchen experiment — it’s a gateway to transforming everyday meals into something truly special.

Why Bother Making Your Own?

In a world of convenience foods, it might seem unnecessary to whip up your own ketchup or mustard. But there are several good reasons to give it a go:

Flavour control: Homemade sauces are fresher, bolder, and easily adjustable to your tastes. Want your BBQ sauce smokier or your salad dressing less sweet? You’re in charge.

Fewer additives: Many shop-bought condiments are loaded with preservatives, emulsifiers, and excess sugar or salt. When you make your own, you know exactly what’s going in.

Sustainability: Reduce plastic packaging and food waste by making what you need and storing it in reusable containers.

Pride and creativity: There’s a genuine sense of satisfaction in pulling out a jar and saying, “I made that.”

Getting Started: The Essentials

Making sauces and condiments doesn’t require fancy gear — just a few kitchen basics: a whisk, a blender or food processor, some sterilised jars or bottles, and a willingness to taste and tweak.

Here are a few simple recipes to start your journey:

1. Mayonnaise

Fresh, homemade mayo is rich and creamy with none of the artificial tang you find in jars. All you need is:

1 egg yolk

1 tsp Dijon mustard

1 tbsp vinegar or lemon juice

200ml light olive or sunflower oil

Salt to taste

Whisk the yolk, mustard, and acid together, then slowly drizzle in the oil while whisking continuously until thick. Season and refrigerate. Flavour it with garlic (aioli), herbs, or smoked paprika for a twist.

2. Tomato Ketchup

Sweet, tangy, and customisable. Simmer the following until thick:

1 tin chopped tomatoes

1 tbsp vinegar

1 tbsp sugar

Onion, garlic, and a pinch of cloves or allspice

Blend until smooth and strain if you want that classic silky finish.

3. Salad Dressing (Vinaigrette)

Forget the bottled stuff. A good vinaigrette is as easy as 3 parts oil to 1 part vinegar. Add mustard, honey, garlic, or herbs depending on your salad.

Try:

3 tbsp olive oil

1 tbsp balsamic vinegar or quality cider vinegar

1 tsp wholegrain mustard

1 tsp honey

Pinch of salt and pepper

Shake in a jar and enjoy.

4. Pesto

Pesto is endlessly adaptable. Classic basil, or try rocket, parsley, or even kale.

Basic recipe:

1 bunch of fresh herbs

1 clove garlic

30g nuts (pine nuts, walnuts, almonds)

30g grated hard cheese (like Parmesan or a veggie alternative)

100ml olive oil

Lemon juice, salt and pepper to taste

Blitz in a food processor and store in the fridge.

Tips for Success

Taste as you go. Balance is everything in a sauce.

Use good ingredients. Especially oils, vinegars, and fresh herbs.

Keep it clean. Sterilised jars and bottles help prevent spoilage.

Experiment. Once you’ve nailed the basics, try new combinations: chipotle ketchup, curry mayo, or blueberry balsamic reduction.

Sauces and condiments might seem like minor parts of a meal, but they’re often the key to turning the ordinary into the extraordinary. By learning to make your own, you not only elevate your cooking, but gain confidence, knowledge — and perhaps a signature recipe or two. 

So next time you're in the kitchen, skip the bottle and make it from scratch. 

Is It Time to Consider Going Vegan for Your Next Barbecue?

Summer in the UK brings the unmistakable scent of charcoal in the air, the sizzle of something delicious on the grill, and that all-important question: What’s cooking? 

Traditionally, the answer has been burgers, sausages, and chicken skewers—but as awareness grows around health, the environment, and animal welfare, more people are asking: Is it time to go vegan for your next barbecue?

Let’s explore why the vegan barbecue is on the rise—and whether it’s time you fired up the grill for plants, not pork.

The Rise of the Vegan Grill

Veganism is no longer a fringe movement. According to The Vegan Society, there are now over 600,000 vegans in the UK, and millions more are reducing their meat intake. Supermarkets and food brands have responded with a range of plant-based barbecue options, from vegan burgers that "bleed" to meat-free sausages that fool even the most ardent carnivore.

But it’s not just about imitation meats. Grilled vegetables, marinated tofu, jackfruit skewers, and even watermelon steaks are proving that vegan barbecues can be just as exciting—and often more colourful and creative—than the meat-heavy alternatives.

Why Go Vegan for Your BBQ?

Here are a few reasons to consider going plant-based for your next garden gathering:

1. Healthier Choices

Grilled vegetables, legumes, and plant-based proteins tend to be lower in saturated fats and cholesterol than red and processed meats. With the right marinades and cooking techniques, you can serve up mouth-watering dishes that are good for your heart and waistline.

2. Better for the Planet

Barbecues aren’t just about indulgence—they’re also about enjoying the great outdoors. Choosing plant-based foods helps preserve that environment. Meat production is one of the largest contributors to greenhouse gas emissions, deforestation, and water consumption. Going vegan (even for one meal) is a small change that adds up.

3. Inclusivity

Offering vegan options ensures that all your guests feel welcomed and catered for, whether they follow a vegan lifestyle, have dietary restrictions, or are simply trying to eat more plant-based foods. You might be surprised at how quickly the vegan sausages disappear!

Vegan BBQ Ideas to Tempt Every Tastebud

Need some inspiration? Here are a few crowd-pleasing ideas that will have guests coming back for seconds:

Charred Corn with Chilli-Lime Butter (using vegan butter)

BBQ Pulled Jackfruit Sliders

Grilled Aubergine with Miso Glaze

Vegan ‘Cheese’ Stuffed Peppers

Smoky Lentil and Black Bean Burgers

Grilled Pineapple with Cinnamon Sugar for a sweet finish

Pair these with a cold jug of homemade lemonade, a few refreshing salads, and you’ve got the makings of a plant-based feast that doesn’t compromise on flavour or fun.

Making the Transition

You don’t have to go fully vegan to start rethinking your barbecue habits. Even swapping out a few meat-based dishes for plant-powered ones makes a difference. Try starting with one fully vegan BBQ this season—your guests might not even notice the meat is missing.

So, is it time to go vegan for your next barbecue? Whether you're motivated by health, ethics, sustainability, or simply the desire to try something new, the answer might just be yes. With more delicious options than ever before, there’s never been a better time to bring the humble plant into the spotlight—and onto your grill.

Fire up the barbecue. The vegan revolution is officially hot and smoking.

Russell & Atwell Serve Up Summer in a Chocolate - Limited Edition 'Strawberries & Cream' Fresh Chocolates

Top award-winning fresh chocolate makers, Russell & Atwell are launching their most quintessentially British creation yet: Strawberries & Cream, a limited edition fresh chocolate crafted with whole handpicked fresh strawberries and organic double cream from the Cotswolds. It's the perfect match for the Wimbledon season.

This luxurious flavour is a celebration of summer, combining juicy, sun-ripened strawberries with fresh organic cream, all wrapped in Russell & Atwell's signature creamy white chocolate. As always, it's freshly made, chilled to perfection and free from palm oil and artificial preservatives.

Co-founder Giles Atwell says, “Our goal has always been to make chocolate better – fresher, creamier, and more indulgent. With Strawberries & Cream, we wanted to capture that iconic taste of a British summer, using the finest ingredients from right here at home. Whether you're courtside or couchside, it's the perfect companion for Wimbledon.”

Chocolate scientist, Steve Russell says, “Strawberry is a challenging flavour to get right – so often in chocolate it tastes sickly-sweet or very floral – we wanted it to taste rich, fruity and with a touch of green and fresh notes. After months of development, we've used white chocolate to help the strawberry fruit punch through.

“We use award-winning strawberry jam from the Artisan Kitchen. A luscious blend of whole, fresh strawberries, and fragrant vanilla, set naturally with a little apple. This irresistible jam is a harmonious fusion of flavours that will tantalise your taste buds and leave you craving for more. It's jam-packed full of British strawberries, handmade in small batches for the very best flavour, using much more fruit and less sugar than traditional preserves.”

 Russell & Atwell's Strawberries & Cream will be available in limited quantities from 12 June from russellandatwell.com.

Russell & Atwell Strawberries & Cream - from £23 (3 x 90g pouch)

Upham Inns Celebrates Muddy Stilettos Awards Wins for The Peat Spade and The Thomas Lord

Upham Inns is proud to announce that two of its charming countryside pubs have been recognised in this year's prestigious Muddy Stilettos Awards.

The Peat Spade Inn, nestled in the picturesque village of Longstock, has been named Best Boutique Stay, a testament to its warm hospitality, stylish interiors, and idyllic setting in the heart of Hampshire.

Meanwhile, The Thomas Lord in West Meon has been awarded Runner-Up in Best Destination Pub, recognising its reputation as a go-to spot for exceptional food, drink, and atmosphere in the South Downs.

These honours are a celebration of the passion and dedication shown by our incredible teams - with Shelley leading the way at The Peat Spade and Paul at The Thomas Lord. Their commitment to delivering memorable guest experiences is at the heart of everything we do.

A spokesperson said: "We would also like to extend a heartfelt thank you to all our wonderful guests who voted for us and continue to support our pubs. Your loyalty means the world to us.

"We look forward to welcoming you back soon - whether it's for a boutique weekend escape, a delicious Sunday roast, or a well-earned pint in one of our beautiful gardens."

https://uphaminns.co.uk

Lumiere: The UK's Best-Kept Fine-Dining Secret

Lumiere, Cheltenham's intimate and imaginative Michelin-starred restaurant, has firmly established itself as one of the UK's best and most exciting culinary destinations, and not only for its exceptional food and the personal service it delivers, but for its outstanding commitment to sustainability, deep respect for seasonal ingredients, and dedication to championing the next generation of hospitality talent.

Founded in 2009 by husband-and-wife team Jon and Helen Howe, Lumiere is a true labour of love, built from the ground up. 

The couple are always present when the restaurant is open, ensuring every guest receives a warm welcome and an exceptional dining experience. Their shared vision, sixteen years in the making, has transformed a self-funded dream into one of the highest-rated one-Michelin-starred restaurants in the country.

Chef-owner Jon Howe has cooked in Michelin-starred restaurants, luxury hotels, and acclaimed gastropubs, and competed in both national and international culinary competitions, culminating in being selected to represent the UK as a member of the prestigious British Culinary Team. He says he “always knew” he wanted to be a chef.

Helen Howe is Lumiere's Maitre D' and General Manager, bringing more than two decades of hospitality experience to the restaurant, having begun waitressing aged 15, as well as spending ten years as a biomedical scientist for the NHS. 

As well as leading front-of-house, Helen is passionate about championing women in the hospitality industry, and is also the force behind Lumiere's flourishing kitchen garden: a 3.5-acre site that began life as a lockdown project to amuse her niece and nephew and has since become a key part of Lumiere's identity.

From no-dig beds and a polytunnel to a small orchard, beehives, worm farms and wildflower banks, the garden provides an abundance of fresh and seasonal produce used in the restaurant within hours of harvest. Lumiere also utilises a cutting-edge EvoGrow unit, allowing the team to cultivate microgreens, edible flowers year-round, while germinating rare and heritage seed varieties.

Lumiere's modern British tasting menus are available as four or six courses at lunch, and six or eight courses in the evening. With a constantly evolving hyper-seasonal approach, guests can expect dishes that honour the land, the people who farm it, and the stories behind every ingredient.

Among the restaurant's most celebrated creations is its signature Meadowland Smoked Eel, served on spiralled and roasted Red Desire potatoes grown in the garden, topped with fresh apple from the orchard, homegrown sea vegetables and a generous spoon of Osetra caviar. 

The Tequila Slammer is a showstopper of a palate cleanser, consisting of a gold tequila sorbet orb, crisp salt shard, and a shot of lime, finished with a plume of lime-scented smoke. Meanwhile, the Damson Souffle, made with fruit from Helen's family garden, and served with yoghurt and almond milk sorbet, has become a firm favourite amongst customers.

In 2024, Lumiere retained its Michelin Star, received a fourth AA Rosette, and was awarded three stars from the Sustainable Restaurant Association – the highest rating, given only to restarants who can demonstrate authentic, evidence-based action across every area of their business. Lumiere was also honoured with two Circles by the 360° Eat Guide, an international benchmark that evaluates restaurants based on sourcing, environment, community and employee wellbeing.

Sustainability runs deep at Lumiere, from growing their own produce and reducing waste, to championing a four-day working week, prioritising staff welfare, and supporting the wider community through mentoring, charity work, and collaboration with local suppliers.

The restaurant is currently ranked 9th in Harden's Top 100 Restaurants in the UK, sitting rightfully alongside culinary giants like Le Manoir, Opheem, and The Ledbury – a recognition hard-won through years of passion, consistency and self-funded perseverance.

All of this makes Lumiere not only one of the highest-rated 1 Michelin Star restaurants in the country, but arguable the UK's best-kept fine-dining secret.

But for Jon and Helen, Lumiere is about more than accolades. They are both deeply passionate about supporting the future of the industry. Most recently, Jon mentored 15-year-old apprentice Lexie Colley into second place at the Springboard FutureChef Awards, where she beat more than 18,000 young chefs to land a spot in the prestigious finals at Westminster College.

“We're immensely proud of Lexie and her journey,” said Jon. “Supporting young people into hospitality is a responsibility that we take seriously, and its vital that experienced chefs step up to nurture and celebrate the next generation of talent.”

Helen added: “People come to Lumiere for delicious food and thoughtful service, but also for a sense of care. We want every guest to feel like they've arrived at a dinner party hosted by close friends. Whether we're sharing produce that we've grown ourselves or opening doors for future chefs, everything we do is grounded in the same values which are respect, hospitality and heart.”

With a small but passionate team, many of whom are still in school or college, Lumiere's culture of excellence, inclusivity, and mentorship extends from garden to plate and beyond. Looking ahead, Jon and Helen are focused on further expanding their sustainability credentials, and driving forward conversations around equality and female representation in hospitality.

As Cheltenham emerges as one of the UK's most exciting food scenes, Lumiere stands out as a destination worth travelling for, where every plate tells a story, and every visit leaves a mark.

To book your table and experience Lumiere's Michelin-Starred flavours for yourself, visit https://lumiererestaurant.co.uk

Why We Should Support Our Local Food Markets – Especially the Ones Steeped in Centuries of History

In an age of online convenience and sprawling supermarkets, it's easy to overlook the humble local market. 

But behind the bustle of market stalls and the scent of fresh produce lies something far more meaningful: history, community, and a sustainable way of life. 

Many of our local markets, especially those that have stood for hundreds of years, are not just places to shop – they are living pieces of our cultural heritage.

A Legacy Worth Preserving

Markets like Borough Market in London, which dates back to at least the 12th century, or Norwich Market, which has traded in some form since the Norman Conquest, are more than mere retail spaces. 

These institutions have witnessed generations of change, survived wars, plagues, and political upheaval – all while serving as community hubs. Supporting them helps preserve this legacy for future generations. Every purchase contributes to keeping that heritage alive, ensuring the market doesn't become another relic of the past.

Supporting Independent Traders and Local Economies

When you buy from a local market, you're not lining the pockets of large corporations – you're supporting independent traders, family-run businesses, and skilled artisans. These are the people who bring character and soul to our high streets. Local spending has a ripple effect; money spent in your community is more likely to stay there, boosting the local economy and creating jobs.

Sustainability in Action

Markets promote sustainability. Many traders source their products locally, cutting down on transport emissions and packaging waste. Shopping seasonally – something markets naturally encourage – also reduces environmental impact and helps us reconnect with the rhythms of the year. Plus, you're far less likely to be saddled with unnecessary plastic or over-processed foods.

A Richer Shopping Experience

There’s a world of difference between browsing a supermarket aisle and exploring a local market. Markets offer a sensory experience – the vibrant colours of fresh produce, the enticing aromas from food stalls, the chatter of traders who know their products inside and out. You can ask for advice, learn where your food comes from, and discover unique items you won’t find anywhere else.

Strengthening Community Bonds

Local markets are social spaces. They foster human connection in a way that online shopping simply cannot. Whether it’s chatting with a regular stallholder, bumping into neighbours, or attending seasonal events and festivals, markets help cultivate a sense of belonging. In many towns and cities, the market square is still the beating heart of the community.

What We Lose If We Don’t Support Them

When a local market closes, we don’t just lose stalls – we lose stories, livelihoods, and pieces of our identity. It's a loss that can't be replaced by another supermarket chain or retail park. Once these historical markets are gone, they rarely return. That’s why our support today is crucial.

In Conclusion

Supporting your local market is a small act with big consequences. It helps preserve history, sustain local economies, reduce environmental impact, and bring communities together. The next time you’re tempted by the convenience of a big brand, consider making a detour to your local market instead. 

Why Your Restaurant or Pub Should Employ Trained Cleaners—Not Your Wait Staff

In the hospitality industry, first impressions matter—and so does cleanliness. Whether it’s the sparkle of your bar, the fresh scent of your loos, or the spotless floors underfoot, cleanliness speaks volumes about your standards. 

So why risk tarnishing your venue’s reputation by tasking untrained, often reluctant wait staff with cleaning duties after hours?

Here’s why hiring trained, qualified cleaners is a smart, professional move—and one that can save you time, money, and stress in the long run.

1. Cleaners Are Trained to Do the Job Properly

Professional cleaners understand hygiene regulations, know how to use commercial-grade cleaning equipment safely, and are trained to spot areas that others might overlook. They’re not just wiping surfaces—they’re sanitising, degreasing, deep-cleaning and ensuring that the environment meets industry health standards.

In contrast, wait staff aren’t trained in specialist cleaning tasks. Even with the best intentions, they may not follow correct procedures or use the right products, potentially risking hygiene breaches or health and safety problems.

2. Health and Safety Compliance Is Not Optional

Restaurants and pubs are subject to stringent food hygiene and safety regulations. Cross-contamination, poorly cleaned kitchens, or unclean toilets can lead to serious consequences—including food poisoning incidents, poor food hygiene ratings, or even closure.

Trained cleaners are familiar with COSHH (Control of Substances Hazardous to Health), safe chemical use, and infection control measures. They know how to keep your premises compliant, helping to protect your staff, your customers, and your business.

3. It’s Unfair to Expect Wait Staff to Clean After Hours

Waiting tables is already a physically demanding, customer-facing job. Adding cleaning tasks to the end of a long shift can lead to burnout, resentment, and high staff turnover. Cleaning isn’t just “a bit of mopping”—it’s a job that requires focus, skill, and time.

Asking wait staff to mop, scrub or deep-clean after midnight often results in rushed, half-hearted efforts—not because they’re lazy, but because they’re exhausted. Morale drops, standards slip, and your business suffers.

4. Professional Cleaners Save You Money in the Long Run

While hiring cleaning staff may seem like an added expense, it’s actually a cost-saving investment:

Fewer hygiene-related fines or penalties

Lower risk of customer complaints or bad reviews

Reduced wear and tear on surfaces and equipment due to correct cleaning

Improved staff retention when wait staff aren't overburdened

Plus, outsourcing cleaning means you only pay for the time required—no overtime rates for tired waiters or rushed jobs leading to damage.

5. Your Venue’s Reputation Depends on Cleanliness

Word of mouth, online reviews, and food safety inspections all hinge on cleanliness. Customers remember sticky tables, dirty toilets, and grimy glassware. Trained cleaners help ensure that every corner of your venue is consistently spotless—even the places your customers don’t see but health inspectors will.

Final Thoughts

Running a successful restaurant or pub requires smart delegation. Let your wait staff focus on what they do best—delivering excellent customer service. Leave the cleaning to professionals who are equipped, trained, and motivated to do the job to the highest standard.

Because in hospitality, the little details make the biggest difference—and cleanliness is never just a detail.

📋 CLEANING STANDARDS CHECKLIST FOR RESTAURANTS & PUBS

Why Trained Cleaners Should Handle the Job

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✅ 1. Legal Compliance

• Cleaning staff are trained in COSHH (Control of Substances Hazardous to Health)

• All surfaces sanitised using food-safe products

• Waste disposed of in accordance with local environmental health regulations

• High-risk areas (e.g., kitchen, toilets) cleaned to regulatory standards

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✅ 2. Professional Cleaning Standards

• All floors mopped, dried, and checked for slip hazards

• Kitchen equipment degreased and sanitised

• Toilets cleaned and restocked with hygiene products

• Tables, chairs, and bar surfaces thoroughly sanitised

• Hard-to-reach or often-overlooked areas (e.g., under fridges, skirting boards) regularly deep cleaned

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✅ 3. Staff Wellbeing

• Wait staff are not responsible for end-of-day deep cleaning

• Cleaning is done by trained personnel to avoid fatigue or burnout

• Cleaning schedule does not extend waiting staff’s shift unnecessarily

• Staff roles are clearly defined and respected

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✅ 4. Reputation Protection

• Cleaning logs maintained daily

• Deep cleaning carried out regularly (weekly or monthly)

• Venue passes mock EHO (Environmental Health Officer) inspections

• Positive customer feedback related to cleanliness

• Online reviews reflect consistent hygiene standards

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✅ 5. Efficiency and Cost Effectiveness

• Commercial-grade cleaning supplies used correctly

• Specialist tools (e.g., floor buffers, steam cleaners) available

• Fewer incidents of damage due to misuse of chemicals or tools

• Better staff retention and fewer sick days due to healthier work environment

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✅ Best Practice:
Outsource cleaning to a professional team or ensure your in-house cleaning staff are fully trained, equipped, and scheduled independently of front-of-house shifts.

How to Drought-Proof Your Vegetable Garden

With increasingly unpredictable weather and longer dry spells, ensuring your vegetable garden can withstand drought is essential—especially if you want consistent harvests throughout the growing season. 

Fortunately, with a few proactive steps, you can make your garden more resilient to water shortages while still keeping it productive and lush.

1. Improve Your Soil Structure

Healthy soil is the foundation of a drought-resistant garden. Add plenty of organic matter such as compost, well-rotted manure, or leaf mould. These amendments boost your soil’s ability to retain moisture, support beneficial microbes, and improve nutrient availability.

Tip: Try the "squeeze test"—if soil holds its shape when gently squeezed and crumbles easily, it’s well-balanced.

2. Apply a Thick Layer of Mulch

Mulching is a drought gardener’s best friend. A 5–10 cm layer of organic mulch (like straw, bark chips, or shredded leaves) reduces evaporation, suppresses weeds, and keeps the soil cool.

Bonus: Mulch also breaks down over time and further enriches the soil.

3. Water Wisely

Deep, infrequent watering encourages strong, deep root systems. Water early in the morning or late in the evening to reduce evaporation. Avoid using sprinklers and opt for soaker hoses or drip irrigation instead.

Tip: Install a water butt to collect rainwater and reduce reliance on mains water.

4. Choose Drought-Tolerant Varieties

Some vegetables handle dry conditions better than others. Consider planting:

Root vegetables like carrots and parsnips

Legumes such as chickpeas and runner beans

Mediterranean herbs like rosemary, thyme, and oregano

Check seed packets or ask at your local garden centre for varieties specifically bred for dry conditions.

5. Provide Shade Strategically

During the hottest part of summer, even the hardiest vegetables can suffer. Use shade cloth, garden fleece, or position taller crops (like sweetcorn or sunflowers) to shield delicate plants from harsh afternoon sun.

6. Group Plants by Water Needs

Planting vegetables with similar water requirements together ensures you water efficiently and don’t over- or under-irrigate any one section of the garden.

7. Reduce Bare Soil

Bare soil loses moisture rapidly. Maximise ground cover by interplanting, using green manures, or growing low-lying crops to protect soil moisture levels.

Final Thoughts

Drought-proofing your vegetable garden doesn’t require a complete overhaul—it’s about working with nature, conserving what water you have, and building a system that can sustain itself even in drier periods. With a bit of planning and the right techniques, your garden will thrive no matter the weather.

Grow Your Own Vegetables & Herbs at Home: A Guide for Beginners

There's something deeply satisfying about harvesting and eating food you’ve grown yourself. 

Whether you have a garden, a patio, or just a sunny windowsill, growing your own vegetables and herbs is rewarding, cost-effective, and surprisingly simple — even during hot, dry spells.

Here’s how to get started, plus tips on water-wise gardening and composting to keep your green space healthy and sustainable.

Why Grow Your Own?

Fresher produce – You can't beat the flavour of just-picked tomatoes or snipped herbs.

Saves money – Reduce your grocery bill by growing essentials like lettuce, basil and carrots.

Boosts wellbeing – Gardening is great for reducing stress and getting you outdoors.

Top Veg & Herbs to Start With

Ideal for beginners and the UK climate:

Tomatoes – Thrive in pots or grow bags.

Lettuce – Quick to grow and perfect for salads.

Carrots – Great in deeper pots or raised beds.

Courgettes – High yield from a single plant.

Basil, Mint, Chives – Easy herbs for pots and windowsills.

Gardening in Dry or Drought Conditions

As summers become warmer and drier, water-saving tips are essential:

Water early or late to reduce evaporation.

Mulch soil with straw, bark or compost to lock in moisture.

Choose drought-resistant herbs like rosemary and thyme.

Install a water butt to collect rainwater from roofs or sheds.

Composting Tips for Beginners

Composting turns kitchen scraps into rich, nourishing soil. Here’s how to start:

Use veg peelings, coffee grounds, eggshells, tea bags (plastic-free!).

Avoid meat, dairy, or oily food to prevent pests.

Mix green (wet) and brown (dry) materials – e.g., grass clippings with cardboard.

Turn the compost regularly to speed up decomposition.

Quick Gardening Tips

Start small: A few pots or a grow bag can be enough.

Use containers if space is limited – herbs love a sunny windowsill.

Label your plants to keep track of what’s where.

Enjoy the process – gardening is as much about patience and care as it is about the harvest.

Growing your own food is a journey that brings joy, saves money, and makes a difference. Whether you're nurturing basil in your kitchen or tending tomatoes on a balcony, every little bit helps. With water-wise habits and a compost heap on the go, you're well on your way to a greener, more sustainable lifestyle.

Ready to get your hands dirty? Let us know what you’re planting this season – and don’t forget to share a snap of your garden using #GrowYourOwnUK!

Marking Mental Health Awareness Week with Coffee, Cake and Conversation

Mental Health Awareness Week is a time to pause, reflect, and connect. Held annually in the UK and organised by the Mental Health Foundation, it shines a light on the importance of mental wellbeing and offers a chance for individuals and communities to come together in support of one another.

One warm and welcoming way to get involved is by hosting or attending a coffee and cake morning. Simple in concept, powerful in impact, these gatherings offer an opportunity to raise awareness, reduce stigma, and foster open conversations — all over a cup of tea or coffee and a slice of something sweet.

Why Coffee and Cake?

Coffee mornings aren’t just about caffeine and sugar (although those don’t hurt!). They create relaxed, informal settings where people feel more at ease to open up. Whether it’s catching up with a friend or sharing experiences with someone new, these moments of connection can be incredibly meaningful.

Plus, they’re easy to organise and inclusive — you don’t need a big venue or elaborate setup. Just a table, a kettle, and a welcoming atmosphere.

How to Host a Mental Health Awareness Coffee Morning

Here’s how you can create a meaningful event, whether at home, in the workplace, or within your community:

1. Choose a Date and Venue

Mental Health Awareness Week 2025 runs from Monday 12 May to Sunday 18 May. Pick a date during the week that works for your group. It could be a mid-morning break at work, a weekend catch-up with neighbours, or even a virtual gathering via Zoom.

2. Make it Welcoming

Create a calm, comfortable space. Think warm lighting, soft music, and perhaps a few quiet corners for those who prefer one-to-one chats. A few thoughtful touches like bunting, fresh flowers, or handmade signs can go a long way.

3. Provide Conversation Starters

Not everyone finds it easy to talk about mental health. Consider having cards or posters with gentle prompts, such as:

“What’s one thing you do to unwind?”

“Who inspires you to take care of yourself?”

“How do you check in with your own mental health?”

You could also print out facts or positive affirmations related to mental health to place around the space.

4. Bake (or Buy!) with a Purpose

If you enjoy baking, this is your time to shine! Classic sponge cakes, brownies, lemon drizzle, or even healthier options like oat bars — all are welcome. Not into baking? No problem. Shop-bought treats or fruit platters do the job just as well.

Consider labelling items clearly for allergens and dietary requirements to ensure everyone feels included.

5. Fundraise (If You’d Like)

You could use the event to raise funds for a mental health charity like Mind, Rethink Mental Illness, or the Mental Health Foundation. A simple donation box or QR code to an online fundraiser can help support vital services.

6. Signpost Support

Have leaflets or information cards available with details of mental health resources and helplines. You could include:

Samaritans – 116 123 (free 24/7)

Mind – mind.org.uk

SHOUT – Text 'SHOUT' to 85258

NHS Every Mind Matters – nhs.uk/every-mind-matters

These small takeaways can make a big difference.

A Cup of Kindness

You don’t need to be a mental health expert to make a difference — simply showing up, listening, and being present can mean the world to someone. Mental Health Awareness Week is a timely reminder that we all have mental health, and we all have the power to support each other.

So why not pop the kettle on, invite a few friends over, and make space for those conversations that matter?

Let’s raise a mug — and a slice of cake — to kindness, connection, and community.

Have you hosted or attended a mental health-themed coffee morning? Share your stories in the comments below or tag us on social media using #MentalHealthAwarenessWeek and #CoffeeAndChat!