Garden – Al Fresco Dining at Home: 7 Easy BBQ Recipes That Don’t Need a Grill

There’s nothing quite like the joy of al fresco dining during the warmer months – the scent of sizzling food, the clink of glasses, the laughter of friends and family echoing across the garden. 

But what if you don’t own a grill or the unpredictable British weather plays spoilsport? 

Worry not – you can still enjoy BBQ-inspired dishes without firing up the barbie. Here are seven easy BBQ recipes that bring the flavours of summer to your plate, no grill required.

1. Oven-Baked BBQ Chicken Thighs

Juicy, sticky, and full of smoky flavour – these chicken thighs are baked to perfection in the oven. Marinate in your favourite BBQ sauce with a touch of smoked paprika, garlic, and honey, then roast until caramelised and golden. Serve with coleslaw and buttered corn for the full experience.

2. BBQ Pulled Jackfruit Sliders

For a plant-based twist on pulled pork, try jackfruit. Cook tinned young green jackfruit in a skillet with onions, garlic, and a smoky BBQ sauce. Shred with a fork and serve in soft brioche buns with crunchy slaw and pickles. Ideal for garden parties and meat-free Mondays alike.

3. Smoky BBQ Chickpea Salad

Toss roasted chickpeas in a blend of smoked paprika, cumin, and garlic powder for a crispy protein-packed topping to your summer salad. Mix with grilled halloumi (pan-fried indoors!), rocket, roasted peppers, and a drizzle of lemon tahini dressing for a bright, bold dish.

4. BBQ Cauliflower ‘Wings’

Cauliflower florets tossed in a spicy BBQ batter and baked until crisp are a real crowd-pleaser. Coat them in more sauce and pop them under the grill for a final blast of heat. Serve with a ranch dip and celery sticks for an irresistible finger food.

5. Foil Packet BBQ Veggies

No grill? No problem. Wrap chopped courgettes, peppers, mushrooms, and red onions in foil with a drizzle of oil, a splash of vinegar, and your favourite BBQ seasoning. Bake in the oven or cook over a hob-friendly griddle pan. Bonus – barely any washing up.

6. BBQ Sausage & Pepper Skillet

Use a heavy-based frying pan to sizzle your favourite sausages alongside strips of sweet red and yellow peppers, onions, and a glug of BBQ sauce. It’s like a summer kebab – no skewers required. Serve with flatbreads and yoghurt-mint dip.

7. BBQ Bean-Stuffed Sweet Potatoes

Roast whole sweet potatoes until tender, then split and stuff with a warm mix of BBQ baked beans, grated cheddar, and spring onions. Top with sour cream or vegan alternative for an effortless and filling BBQ-inspired dish.

Tips for an Al Fresco BBQ Vibe Without the Grill

Serve picnic-style with colourful bowls, gingham napkins, and string lights.

Infuse your drinks with fresh herbs like mint or rosemary for a garden-to-glass touch.

Add a smoky note using smoked paprika, liquid smoke, or chipotle chilli paste in your recipes.

Play some laid-back tunes to set the summer mood.

You don’t need a grill to enjoy BBQ favourites. With these simple, flavour-packed recipes, your garden can be the setting for easy, delicious, and memorable meals all summer long. So dust off your patio table, grab a chilled drink, and tuck in – rain or shine!

Cool and Refreshing Indoor Lunches for Hot Days

When the sun is blazing and the air feels heavy, the last thing you want to do is turn on the oven or stand over a hot stove.

But just because it's sweltering outside doesn't mean lunch has to be a soggy salad or a rushed sandwich. 

Whether you're working from home, relaxing on a weekend, or simply taking a break from the heat, these cool and refreshing indoor lunches are designed to keep you satisfied without raising your core temperature.

1. Chilled Pasta Salad with Summer Veg

Pasta salads are a classic for a reason—they’re easy to make, endlessly versatile, and best served cold. Use short pasta like fusilli or penne, and toss with cherry tomatoes, cucumber, black olives, red onion, and a handful of crumbled feta. Dress with olive oil, lemon juice, and fresh herbs like basil or parsley. Add chickpeas or grilled chicken for a protein boost.

Tip: Make it the night before so the flavours have time to meld beautifully in the fridge.

2. Watermelon, Feta and Mint Salad

This combination might sound unusual, but it’s a game-changer. Juicy watermelon and salty feta are a match made in heaven, and fresh mint adds a cooling edge. Drizzle with a touch of balsamic glaze and a sprinkle of sea salt for a sweet-savoury balance that hits all the right notes.

Optional Add-on: A handful of rocket or spinach gives it a more “meal” feel without weighing it down.

3. Cold Noodle Bowls

Inspired by Asian-style noodle dishes, cold noodle bowls are flavourful, fast, and endlessly customisable. Cook soba or rice noodles, rinse with cold water, and toss with sliced cucumber, carrots, spring onions, and edamame. A dressing made from soy sauce, sesame oil, lime juice, and a dash of chilli flakes adds punch without heat.

Protein Ideas: Add tofu, poached chicken, or prawns for a more filling option.

4. Mediterranean Mezze Platter

If you prefer picking and grazing, a mezze-style lunch is ideal. Combine hummus, tzatziki, pita bread, falafel, olives, stuffed vine leaves, and crunchy crudités for a plateful of variety that requires zero cooking.

Bonus: Arrange everything on a large platter or board for a visual treat—you’ll feel like you’re holidaying in Greece without leaving your kitchen.

5. Caprese Sandwiches or Skewers

Tomato, mozzarella and basil—simple yet effective. Layer these classic ingredients between slices of crusty bread with a drizzle of olive oil and balsamic, or skewer them for a bite-sized option. Keep them chilled until serving to make the most of their cooling effect.

6. Avocado and Prawn Lettuce Cups

Swap the bread for crisp gem lettuce leaves and fill them with a mix of mashed avocado, cooked prawns, lime juice, chopped coriander, and a hint of garlic. Light, refreshing and satisfying, these lettuce cups are perfect for a lazy lunch when you want something a bit different.

7. Fruit & Yoghurt Power Bowl

Who says lunch can’t be a bit sweet? For something lighter, a yoghurt bowl packed with fruit, granola, nuts, and seeds is both cooling and nutritious. Opt for Greek yoghurt for extra protein, and add a drizzle of honey for natural sweetness.

Keep Your Cool

Staying indoors on hot days doesn't mean compromising on flavour or nutrition. With these easy and satisfying lunch ideas, you can enjoy a cooling break from the heat while giving your body what it needs to stay energised. Don’t forget to stay hydrated—pair any of these meals with a cold glass of infused water, iced tea, or a refreshing mocktail for a full summer-at-home experience.

Have a go-to no-cook lunch for hot weather? Share it in the comments!

The Hidden Sound of Silence: Hearing Loss in Hospitality Workers

In the fast-paced, high-pressure world of hospitality, few people consider the long-term effects of noise in the workplace. 

But for chefs, kitchen porters, and wait staff, repeated exposure to high-decibel environments can lead to a lesser-known occupational hazard: hearing loss.

The Noisy Reality of the Kitchen

Commercial kitchens are bustling environments filled with clanging pots, industrial fans, sizzling grills, and shouting across the pass. 

Many of these sounds exceed 85 decibels (dB)—the threshold where prolonged exposure can cause damage to the delicate structures within the inner ear. A food processor might reach 95dB, and a busy service during dinner rush could hover consistently above that level.

Wait staff aren't immune either. Restaurants with open kitchens, live music, loud air conditioning, and background chatter can also expose front-of-house employees to unsafe noise levels. Over time, this constant exposure may lead to noise-induced hearing loss (NIHL), a condition that is gradual, permanent, and often unnoticed until significant damage has occurred.

Signs and Symptoms of Hearing Loss

Hospitality professionals may not immediately notice hearing loss. It tends to develop gradually and can be masked by the hustle of the job. Some common signs include:

Struggling to hear colleagues over background noise

Frequently needing others to repeat themselves

A persistent ringing or buzzing in the ears (tinnitus)

Turning up music or TV volume higher than others find comfortable

Avoiding conversations or social situations due to difficulty hearing

If you or someone you work with is experiencing any of these symptoms, it's crucial to seek a hearing assessment.

Hearing Aids: NHS and Private Options

Fortunately, modern hearing aids are more advanced and discreet than ever. In the UK, there are two primary routes for obtaining them: through the NHS or a private provider.

NHS Hearing Aids

What’s available:

Digital behind-the-ear (BTE) hearing aids, often from reputable manufacturers. BTE is the type of hearing aid I use)

Custom-programmed to your hearing loss profile.

Free of charge, including batteries and repairs.

Pros:

No cost to the user.

Reliable and regularly updated devices.

Accessible through your GP or local hospital audiology department.

Cons:

Limited model choices and styles (mostly BTE).

Longer wait times for assessments and fittings.

Private Hearing Aids

What’s available:

A broader range of hearing aids including:

In-the-ear (ITE)

Completely-in-canal (CIC)

Receiver-in-canal (RIC)

Rechargeable and Bluetooth-enabled models.

Advanced features like background noise reduction, directional microphones, and app control.

Pros:

Faster access to appointments and fittings.

Aesthetic and functional customisation.

Enhanced sound processing technology.

Cons:

Significant cost (often £1,500–£3,500 per ear).

Repairs and batteries may not be included.

Protecting Your Hearing in Hospitality

Preventing hearing loss is just as important as treating it. Here are a few simple steps for hospitality workers:

Wear ear protection: Custom earplugs can reduce noise without affecting communication.

Take breaks: Step away from loud areas during downtime to give your ears a rest.

Soundproofing: Owners can consider acoustic panelling and quieter equipment.

Routine hearing tests: Especially for those with long-term exposure.

Time to Turn Down the Noise

The kitchen may be loud, but hearing loss doesn't have to be the cost of your career. If you're working in a noisy hospitality setting, take proactive steps to protect your hearing and don’t hesitate to seek professional advice if you notice changes.

Whether you choose NHS support or go through a private provider, help is available—and it starts with listening to the warning signs.

Resources for UK Readers:

NHS Hearing Tests https://www.nhs.uk/conditions/hearing-tests/

Action on Hearing Loss (RNID) https://rnid.org.uk/

Health and Safety Executive (HSE) Noise at Work https://www.hse.gov.uk/noise/index.htm

How to Turn Beans on Toast into a Gourmet Experience

Beans on toast: a classic British comfort food, beloved for its simplicity, speed, and nostalgic charm. 

But what if we told you this humble dish could be transformed into something worthy of a gastropub menu? 

With just a few smart upgrades and a little culinary creativity, you can elevate your beans on toast from student staple to gourmet plate. Here’s how.

1. Upgrade Your Bread

The foundation of this dish is the toast – so it deserves special attention. Swap out your standard sliced loaf for:

Sourdough – thick-cut and lightly charred for a chewy, tangy base.

Rustic seeded bread – adds nutty texture and interest.

Brioche or focaccia – for a richer, more indulgent bite.

How about baking your own loaf?

Brush the bread with a bit of olive oil or butter and toast it in a pan for a crisp, golden finish.

2. Use Gourmet Beans

Leave the basic tin behind and go for something a little more elevated. You can:

Make your own beans – simmer cannellini, haricot or butter beans in a rich tomato sauce with garlic, onion, smoked paprika, and a splash of balsamic vinegar.

Add extras to tinned beans – jazz up your usual baked beans with a dash of Worcestershire sauce, smoked paprika, mustard, or even a spoonful of harissa for heat.

You could also experiment with posh tinned beans – many gourmet food shops stock upgraded versions with ingredients like chorizo, pancetta, or rosemary.

3. Add Cheese – But Make It Fancy

Cheese and beans are a classic combo. For a gourmet twist, try:

Mature cheddar – grated and melted under the grill for a crispy topping.

Crumbled blue cheese – for richness and sharpness.

Parmesan shavings – adds umami and depth.

Or go fully indulgent with a cheese béchamel sauce drizzled over the top.

4. Top It Like a Pro

Toppings can take your dish from basic to brilliant. Consider:

Poached or fried egg – a runny yolk adds richness and visual appeal.

Crispy pancetta or streaky bacon – for saltiness and crunch.

Sautéed mushrooms – earthy and delicious.

Roasted cherry tomatoes – burstingly sweet and juicy.

Fresh herbs – parsley, thyme, or chives for brightness and colour.

Chilli flakes or hot sauce – for those who like a kick.

5. Serve with a Side

To make it a full meal worthy of a lazy weekend brunch or light supper, pair your gourmet beans on toast with:

A side salad of peppery rocket with balsamic glaze.

Grilled asparagus or seasonal greens.

Crispy potatoes or hash browns for extra comfort.

Final Touches

Presentation is everything. Serve your beans on toast on a warm plate, drizzle with extra virgin olive oil or a flavoured oil (like chilli or truffle), and finish with a crack of black pepper or a sprinkle of flaky sea salt.

In Summary

Beans on toast doesn’t have to be boring. With a few thoughtful tweaks – from artisan bread and homemade beans to indulgent toppings and elegant plating – you can transform this British staple into a gourmet dish that impresses both the eye and the palate.

Why not try your own version and share it on social media with the hashtag #GourmetBeansOnToast?

How to Choose the Right Music for Your Dinner Party

Create the perfect atmosphere with a well-curated playlist

Hosting a dinner party? Discover how to choose the right background music to enhance the mood, match your menu, and make your evening unforgettable.

How to Choose the Right Music for Your Dinner Party

Planning the perfect dinner party isn’t just about food and drink—though we’ll never downplay the importance of a well-balanced menu and an expertly paired wine. 

But there’s another element that plays a quietly powerful role in shaping the evening: music.

Get it right, and your soundtrack will lift the energy, soothe nerves, and make conversations flow as easily as the wine. Get it wrong, and you might unintentionally derail the relaxed, inviting atmosphere you're aiming for.

Here’s our guide to choosing music that will complement your dinner party just as well as the dessert complements the starter.

1. Set the Role: Music as a Background Guest

Dinner party music isn’t meant to take centre stage—it’s there to enhance, not distract. Think of it as a guest who knows how to stay just involved enough to keep the atmosphere warm and sociable, without dominating the conversation.

A good rule of thumb? If people are leaning in to hear one another, it’s too loud.

2. Pair Music with Your Menu

Just as you’d pair wine with your main course, try pairing your playlist with your cuisine. Serving Italian? Opt for soft classical guitar or elegant opera arias. Mediterranean mezze? Go for upbeat Greek or Spanish instrumentals. Hosting a modern British supper? Some indie folk or lo-fi jazz might hit the right note.

Your food and music should complement each other—never clash.

3. Time the Tempo

Start the evening with slower, softer tracks that create a welcoming ambience. As dinner progresses, especially once the main course is over, feel free to subtly lift the tempo to keep energy levels up.

Avoid anything too dramatic or sudden. Think progression, not party playlist.

4. Keep It (Mostly) Instrumental

Lyrics can compete with conversation, especially in smaller dining spaces. While a few well-chosen vocal tracks can work, instrumentals are generally your best bet.

Top dinner-friendly genres include:

Jazz (Miles Davis, Chet Baker)

Acoustic guitar

Chillhop/lo-fi

Classical or minimalist piano (Ludovico Einaudi is a crowd-pleaser)

5. Curate or Stream with Care

If you’re a music enthusiast, create your own playlist to match your vibe—just make sure it’s long enough to last the evening (around 2–3 hours minimum). Avoid abrupt tempo shifts or playlist gaps.

Not in the mood to DJ? Streaming platforms like Spotify, Apple Music, and Amazon Music have excellent themed playlists:

“Dinner Party Jazz”

“Evening Acoustic”

“Classy Dinner”

Tip: Always test your playlist before the event. The last thing you want is a surprise drum and bass drop in the middle of the soup course.

6. Volume Matters

Whether you’re using a Bluetooth speaker or a whole-home sound system, volume is key. Set it just loud enough to notice, but not so much that it interferes with conversation. Place speakers in corners for a warm, even spread—avoid blasting music from one direction.

7. Genres to Use Sparingly (or Not at All)

Unless your party is themed or your guests expect it, try to steer clear of:

Heavy rock or metal

High-BPM dance tracks

Distracting novelty songs

Anything lyrically intense or emotionally heavy

Dinner parties are all about connection, comfort, and creating an easy-going flow. Save the rave for another night.

Final Thought

The right playlist helps bring your dinner party together, adding personality and polish to an already thoughtfully planned evening. Just like the food on the table and the drinks in hand, the music should feel intentional—even if it’s subtly in the background.

Try it out at your next gathering and let us know what worked. And if you’ve already got a go-to dinner party playlist, we’d love to hear it! Tag us @thatsfoodanddrink or leave a comment below.

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How to Fairly Share Cooking Duties with Your Other Half (Without Starting WW3)

Let’s be honest—nothing tests a relationship quite like figuring out whose turn it is to make dinner after a long day. 

You’re both tired, both hungry, and both eyeing the microwave meal like it’s a lifeline. 

But fear not! With a bit of planning, a touch of humour, and a healthy dose of passive-aggressive fridge notes, you can share cooking duties fairly—and maybe even enjoy it.

Here’s how to avoid a domestic drama that would put EastEnders to shame.

1. Have "The Chat" (Brace Yourself)

Not that chat. The other dreaded one: “What’s for dinner?” Instead of lobbing it back and forth like a hot potato, sit down (ideally not when you’re both hangry) and talk about how you can split the work. Be honest. Be kind. Try not to mention that one time they set fire to a jacket potato.

2. Consider Your Schedules (and Energy Levels)

Maybe you’re the early riser with energy to roast a chicken before work, while your partner’s idea of a morning starts with hitting snooze five times. Or maybe one of you commutes and the other works from home (which definitely doesn’t mean they’ve got time to prep a five-course feast between Zoom calls).

Look at your week realistically. If Monday is curry-in-a-hurry night and Friday is officially “Let’s just get a chippy” night, plan around that.

3. Play to Your Strengths (or At Least Avoid Your Weaknesses)

Are you the Queen or King of a slow cooker? Can you poach an egg without it looking like a jellyfish crime scene? Brilliant. Own your skills. Meanwhile, if your partner once tried to grill toast and set off the fire alarm, maybe they’re better off on salad duty. Or just making the tea. We all have our place.

4. Do a Weekly Meal Plan Like the Organised Couple You Pretend to Be

It’s not glamorous, but it stops you from staring into the fridge at 6pm wondering if half a cucumber, a questionable block of cheddar, and three eggs constitute a meal (spoiler: they don’t).

Use a whiteboard, a meal planner pad, or the notes app that you both definitely forget to check. Plan meals, assign who’s cooking what, and leave space for leftovers or a cheeky takeaway.

5. Divide the Whole Process (Yes, That Includes Washing Up)

Cooking isn’t just the actual cooking. There’s chopping, stirring, timing, shouting “Where’s the bloody colander?” and cleaning up the chaos afterwards. Maybe one of you cooks, the other washes up. Or one does the main and the other handles sides or dessert (read: scoops ice cream into bowls while trying not to eat it all en route).

6. Make It a Team Effort (Or a Competitive Sport)

Cooking together can be fun—pop on some music, pour a glass of wine, and pretend you're in the M&S advert. Or take turns and rate each other’s meals like a low-stakes version of Come Dine With Me. Bonus points for presentation. Points deducted for forgetting to defrost the mince. Again.

7. Accept That Sometimes, Beans on Toast Is Fine

Not every night needs to be a culinary masterpiece. If you’re both knackered, it’s perfectly valid to declare “tonight’s dinner is toast” and be done with it. Slap on some Marmite, call it rustic, and move on.

8. Keep the Peace—It’s Not a Scoreboard

Resist the urge to start keeping track of who’s done what. “Well I cooked Tuesday and Thursday and did the roast on Sunday” is a slippery slope to resentment (and probably a dinner of cold shoulder).

Instead, focus on what feels fair overall. If one of you’s been slammed with work, the other can pick up the slack. And next week, it might switch. That’s the joy of teamwork (and marriage, apparently).

Final Thoughts: It's All About Balance (and Not Burning the Garlic Bread)

Sharing cooking duties with your other half isn’t just about divvying up chores. It’s about communicating, compromising, and understanding that sometimes, the best thing for your relationship is a night off and a Tesco Finest ready meal.

Remember: it’s not about perfection—it’s about partnership. And maybe, just maybe, having a few emergency fish fingers in the freezer.

Ice Cream Layer Cake with Crushed Digestive Biscuits

A while back I was opening the freezer in our kitchen, took out an ice cream layer cake but before I could serve it, I woke up! A sad, but true story. But this set me thinking. 

An ice cream layer cake would be absolutely delicious. 

So after much research and work, here is a blogpost on this very subject. 

When summer hits, the last thing anyone wants is to turn on the oven. That’s why no-bake desserts are an absolute saviour – and this Ice Cream Layer Cake with Crushed Digestive Biscuits is the ultimate showstopper. W

ith layers of creamy, dreamy ice cream and buttery crushed biscuits, it’s nostalgic, simple, and endlessly adaptable.

Whether you’re hosting a BBQ, planning a birthday celebration, or just fancy something sweet on a sunny day, this frozen treat ticks all the boxes.

🧁 Ingredients

For the base and biscuit layers:

300g digestive biscuits, crushed (broken pieces and fine crumbs both welcome!)

100g unsalted butter, melted

For the ice cream layers (choose your favourites):

1 litre vanilla ice cream

1 litre chocolate ice cream

1 litre strawberry or raspberry ripple ice cream

Feel free to swap for salted caramel, mint choc chip, or anything else you fancy.

Optional toppings:

Chocolate sauce or ganache

Chopped nuts or crushed honeycomb

Fresh berries or maraschino cherries

Whipped cream

Instructions

1. Prepare your tin

Line a 20cm (8-inch) springform cake tin with cling film or baking parchment, leaving some overhang to help lift the cake out later.

2. Make the biscuit base

Mix two-thirds of the crushed digestive biscuits with the melted butter until well combined. Press firmly into the bottom of the tin to form the base. Chill in the freezer for 20 minutes.

3. Layer the ice cream

Take your first flavour of ice cream out of the freezer and let it soften for 5–10 minutes. Spoon it over the biscuit base and smooth it out with a spatula. Return the tin to the freezer for 30–45 minutes, or until firm.

4. Add more biscuit crumbs

Sprinkle a layer of the remaining crushed digestive biscuits over the first layer of ice cream. Press lightly to help it stick.

5. Repeat with other ice cream layers

Repeat the softening, layering, and freezing process with your second and third flavours of ice cream, adding a thin layer of biscuit crumbs between each. You should finish with an ice cream layer on top.

6. Freeze until solid

Once all layers are complete, freeze the entire cake for at least 4 hours, preferably overnight, to ensure it’s solid and sliceable.

Serving Suggestions

Before serving, remove the cake from the tin and transfer to a plate. Let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing. Top with whipped cream, drizzle with chocolate sauce, or scatter some fresh berries for an extra flourish.

Tips & Variations

Biscuit swap: Try Hobnobs, ginger nuts, peanut flavour, or even chocolate chip cookies for a different crunch and flavour.

Add-ins: Stir chopped chocolate, caramel swirls, or crushed sweets into your ice cream layers before freezing.

Mini versions: Make individual ice cream cakes using silicone muffin moulds or ramekins – perfect for parties!

Make-Ahead & Storage

This ice cream cake can be made up to a week in advance – just wrap it tightly in cling film or foil to prevent freezer burn. Leftovers can be kept frozen for up to 2 weeks.

Final Thoughts

This ice cream layer cake with digestive biscuits is a brilliant British twist on a classic frozen dessert. With just a handful of ingredients and zero oven time, it’s the kind of recipe you’ll come back to all summer long.

Have you tried making your own version? Let me know what flavour combos you used – or tag me in your creations on socials!

The All Natural, Non Alcoholic Honey Wine That's a Refreshingly Different Summer Sipper

As the buzz around mindful drinking continues to rise, Bemuse offers an intriguingly different choice for health-conscious drinkers looking to soak up the summer without the compromising effects of an alcoholic drink. 

Blended using only a handful of nature's own ingredients — Bemuse has a base of raw (British) honey, fermented with yeast and water and then infused with a diverse array of all natural botanicals and flavourings. 

It's a refreshing choice for consumers who are following a clean diet, in an era when the benefits of avoiding ultra-processed foods are recognised and transparency around ingredients used has become an expected norm. 

These drinks are lightly effervescent and bone dry; offering a curious surprise to those expecting sweetness from a honey-based drink. The natural fermentation process creates a bright acidity, alongside a subtle earthiness that's more akin to a naturally sparkling wine than anything sugary or soft.

Co-founder Anna Chalov explains the intriguingly different taste: “Customers are often surprised to discover that our drinks are dry, and even a little tangy — with an acidic edge. It's that acidity that gives Bemuse its grown-up profile and the complexity to serve with food, offering a real alternative to an alcoholic drink.” 

As well as pairing beautifully with food, Bemuse's acidity also makes for a versatile cocktail base — lending structure and balance to low-ABV creations as well as alcoholic serves. Indeed, these drinks have captured the attention of mixologists at prestigious hospitality venues the Sheraton Grand hotel (Mayfair), Dalloway Terrace and The Coral Room at the Bloomsbury Hotel, amongst others. 

Adding further appeal, Bemuse's acidic nature makes it a brilliant replacement for fresh citrus in cocktails; reducing food waste and the need for fruits that can often go unused.

Bemuse is available in four flavour-forward, multi-award winning blends:  

● Origo — spring wildflower honey blended with citra and ekuanot hops; zesty, sharp and aromatic 

● Pomona — apple blossom honey infused with cardamom and ginger; dry with a lively, citrusy tang 

● Calluna — raw heather honey with tarragon and Thai basil; earthy and herbaceous 

● Fiora — rosé blend of English meadow borage honey with wild raspberry; delicately floral and refreshingly crisp.

Anna, who is something of a nature lover, told That's Food and Drink: "We wanted to create drinks that were kind to the body, and kind to the planet too. Honey-based drinks have a lower environmental footprint than more 'traditional' wines, requiring no additional irrigation or pesticides. Bees are a vital part of the biodiversity underpinning the entire food chain, and by investing in honey cultivation we can also play a role in helping to boost the dwindling bee population.” 

There's little doubt that these drinks have nature at their beating heart. So as we head into the season of bank holidays, BBQs, staycations and summer parties — consumers can savour every sip in the knowledge that the contents of their glass are delicious, guilt-free and planet friendly too. Surely that makes for a refreshingly different choice this summer?

bemusedrinks.com

Another Course of Top Chefs Announced for Festival of Food and Drink

Following the recent announcement of Saturday's guest chefs—Simon Rimmer, Rosemary Shrager, and Paul A Young—the Festival of Food and Drink at Thoresby Park has just turned up the heat. Joining the line-up on Sunday 21st September are culinary stars John Torode, Francesco Mattana, and Chris Baber, completing a delicious weekend of foodie entertainment.

A hugely popular and influential figure on the UK culinary circuit, John Torode MBE is best known as the straight-talking co-host presenter and judge of MasterChef and Celebrity MasterChef (the world's most successful cookery TV format). A regular guest chef on This Morning, John also appears with his wife Lisa Faulkner co-hosting John & Lisa's Weekend Kitchen on ITV, a hugely successful series, now in its 9th series.

John was awarded an MBE in 2022 for services to Food, Broadcast & Charity. His cookery books and writings have received huge critical acclaim, including the bestselling My Kind of Food, and Sydney to Seoul. His new book entitled John & Lisa's Kitchen was published in 2024.

Leading Italian chef, Francesco Mattana, also takes to the stage on the Sunday. Francesco has built a loyal following on his social media platforms, with over 1.3M followers across Instagram, TikTok, Facebook and YouTube. Francesco is an advocate for eating sustainably, reducing food waste and following the seasons, something that he's learnt from his Sardinian upbringing.  

In 2018, he turned to teaching full-time and was the Head Teaching Chef at Jamie Oliver's Cookery School in London. He's also worked and collaborated with Eataly - La Scuola, Emilia's Pasta, Food at 52, The Pasta Academy run by Pasta Evangelists and Bread Ahead Baking School. He is currently writing his own book, due to be published in 2026.

Also appearing on the Sunday is Chris Baber who began working under critically acclaimed Michelin-starred chef Atul Kocchar. Partnered with his background in athletics and passion for fitness, Chris has developed a unique approach to eating well and has just had his second Men's Fitness cover and recipe series, blending his passion for food and fitness. 

Chris began his career winning BBC1s 'Yes Chef' in 2016 and has since cooked on Saturday Kitchen, was the resident Chef on ITV's 'Cooking with the Stars Extra Helpings' and has recently filmed with Robson Green for the highest rating BBC documentary show 'Weekend Escapes' and is subsequently working on his own concept with ITV. 

Chris' debut cookbook 'Easy' quickly climbed to number 1 on Amazon. Chris is in talks with his publisher for his second book. With over 250,000 engaged followers across social media Chris has a solid platform that continues to grow.

As well as a first-class line-up of guest chefs, there will be over 160 stalls showcasing a variety of food and drink products, gift, crafts, and homewares.

There's plenty of entertainment for the kids with the Kid's Cookery School, Circus School and arts and crafts and more.

The Cookery Theatre will once again have presenter Chris Bavin at the helm – renowned for his lively and interactive chat with the guest chefs, you are guaranteed a fun time in the 500-seater cookery theatre.

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.

https://festivaloffoodanddrink.com/

Devon's Voyager Coffee Introduces New Single Origin: Sitio São Lourenço

Voyager Coffee, Devon's leading specialty roaster, has announced its latest single origin release: Sitio São Lourenço, a Brazilian coffee from the southern region of Minas Gerais. Grown by fifth-generation producer Antônio Afonso de Oliveira, this delicious coffee brings a smooth, full-bodied cup with rich tasting notes of baker's chocolate, walnut, and stewed plum.

Sourced from Santana da Vargem, famed for its lush valleys, rich soil, and ideal coffee-growing conditions, this single origin showcases a creamy body, mellow acidity and slight sweetness. The gentle roasting helps maintain its balanced profile, ensuring it works beautifully for both espresso and filter.

Antônio farms using sustainable, regenerative practices, and is a founding member of Coopasv, a small cooperative dedicated to supporting local producers with fair pricing, shared infrastructure and agronomic support. Antônio describes his coffee simply, “I drink it and I think it's a sweet, clean coffee -the best coffee in the world for me. It's a product of my work, my family's work, and our history.”

In September 2024, Voyager's Head Roaster, Gabriel Fill, visited Sitio São Lourenço with export partner Volcafe. There, he met Antônio and witnessed the resilience behind the cup: following a devastating frost in 2021, Antônio lost a significant portion of his crop and turned to honey production to sustain the farm while replanting new coffee trees. Coopasv stepped in with seedlings, logistical support, and market access - a testament to the strength of community-based sourcing.

Gabriel comments, “Meeting Antônio and seeing firsthand how a small farm like his survives and thrives was incredibly humbling and reinforced the importance of seeing the producers behind every bean. This coffee is not only delicious, it's a story of perseverance and partnership. Sitio São Lourenço represents the kind of meaningful relationship we aim to build with every origin we work with.Behind every cup is a family, a farm, and a community working tirelessly to bring us the coffee we love.”

Voyager's Sitio São Lourenço is available now at voyagercoffee.co.uk, in three sizes (227g, £10.50 / 500g, £21.00 / 1kg, £35.00). It's suitable for all brewing methods, including filter, stovetop, domestic espresso, cafetiere, and AeroPress.