Hokan. The home of sustainable, stackable, stylish, stoneware bowls

Courtesy Hokan 

Are you looking for the perfect gift for the next Great British Chef in your family? Check out Hokan's innovative, sustainable, stackable stoneware bowls and lids. 

As beautiful as they are functional, the range, offered in Lemon Yellow, Sea Green Cobalt Blue, Pitch Black and Antique White, is oven, microwave, freezer and dishwasher safe. 

The bowls heat evenly and retain heat efficiently. Cooking and baking with the lid on keeps moisture in and the temperature stable. Taking the lid off allows the top surface area to crust or brown, so just perfect for the best Cauliflower Cheese you'll ever make.

At Christmas time you can prep all the veggies and pop into the Hokan bowls on the festive table to keep warm until the centrespread is ready to make an appearance.

The volume of each bowl is determined by its height, which keeps all of the lids the same size for each bowl, so there's absolutely no need to search through the kitchen for the correct lid, they all work. You can also use the lids as a side dish. Smart? Definitely! Actually, that was one of the first things my wife noticed when we unboxed them.

COOK, SERVE AND SAVE ALL IN ONE PLACE

Who is the genius behind Hokan? Hokan was established by film producer Alistair Donald. As a father of two sons, it quickly became apparent to him that he needed to be more efficient in the kitchen to avoid unnecessary food waste. 

So he took the decision to swap the leaning towers of cling-filmed plastic bowls and tubs for a practical, plastic-free solution that was easily stackable and could be used to cook, bake and serve, and then store and also save, food.

Our first culinary use for our Hokan bowls was a beef brisket casserole which cooked to utter perfection and serving direct from the bowl was an absolute joy. My wife was very proud of the result as the brisket, although it had seemed a little tough before cooking was melt-in-the- mouth wonderful when cooked in our Hokan.

SAY GOODBYE TO PLASTICS

For a sustainable, BPA-free household, Hokan offers a unique alternative to storage solutions with potential harmful pollutants. Stoneware is dense pottery fired at high temperatures making it non-porous and, consequently, odour and stain free. Which can’t be said of plastic alternatives.

Also, as they are naturally glazed and not coated with non-sick chemical compounds they are perfectly safe for people with asthma to use and owners of pet parrots and other birds need not worry as the glaze is, unlike non-stick cooking containers which are deadly toxic to birds. 

Hokan Bowls, RRP £80 for a set of three or individually:

• Small: 400ml, RRP £24

• Medium: 600ml, RRP £27

• Large: 1000ml, RRP £30

Available from hokanbowls.com

@hokanbowls | #hokanbowls

Interestingly, Hokan are proud to partner with The Felix Project who help to feed local communities in London by rescuing surplus food from suppliers and redistributing it to over 1,000 frontline charities and schools.

Hokan are justifiably proud to partner with The Felix Project who help to feed local communities in London by rescuing surplus food from suppliers and redistributing it to over 1,000 frontline charities and schools.

For every small bowl sold, Hokan donates 1.5 meals; for every medium bowl, 3 meals; for every large bowl, 4.5 meals; and for every set of three, 9 meals.

Raise Money for Charity by Hosting a Supper Club: A Delicious Way to Do Good

If you love cooking, entertaining, and supporting great causes, hosting a supper club might just be the perfect way to combine all three.

 Supper clubs are intimate, pop-up dining experiences, often held in someone’s home or a community space, where guests donate money in exchange for a carefully curated meal. 

But beyond the food and company, supper clubs can also be a fantastic way to raise funds for charity while fostering connection and community.

Here’s how you can start your own charity-focused supper club and make a real difference—one plate at a time.

1. Choose Your Cause

The first step is deciding which charity you want to support. Whether it's a local food bank, a health charity, an animal rescue, or an international aid organisation, make sure it’s a cause you feel passionate about. Reach out to the charity in advance—they might offer promotional support or materials to help you share their message on the night.

Tip: Look for charities that align with your supper club theme (e.g., a Mediterranean menu supporting refugee aid, or a vegetarian night raising funds for an animal sanctuary).

2. Plan the Supper Club Experience

Think about what kind of supper club you want to create. Will it be a cosy home-cooked meal around your dining table, or a garden feast under the stars? Keep the atmosphere relaxed and friendly—people are there to support a good cause and enjoy themselves.

Key elements to decide:

Number of guests: Start small (6–12 people) to keep it manageable.

Theme or cuisine: A consistent menu adds flair—think Italian trattoria, curry night, plant-based tasting menu, or seasonal British fare.

Date and location: Choose a time that gives you space to plan and promote.

3. Set a Donation Structure

Rather than charging for tickets, ask for a suggested donation. Let guests know all proceeds go to your chosen charity, and be clear about any costs you need to cover (though ideally, try to keep expenses low or find sponsors/donors to help offset them).

Ideas for handling donations:

Set up a JustGiving or GoFundMe page linked to the charity.

Use a QR code for easy digital donations on the night.

Offer a ‘pay what you feel’ model with a minimum suggested amount.

4. Create a Memorable Menu

Your food should be the star of the evening—so plan a menu that showcases your strengths, accommodates dietary needs, and suits the theme. A simple three-course meal or sharing platters can be just as impressive as fine dining if it’s made with care.

Menu planning tips:

Use seasonal, local ingredients to keep costs down and flavours fresh.

Offer a welcome drink or mocktail to start things off.

Include a printed menu card that features the charity and cause you're supporting.

5. Spread the Word

Promoting your supper club is key to getting bums on seats. Use social media, word of mouth, and local community boards to attract interest. Tell people what makes it special—home-cooked food, good company, and the chance to support a great cause.

Promotion ideas:

Create an event on Facebook or Eventbrite with all the details.

Post teaser photos of your test dishes or table setup.

Encourage guests to bring a friend or share the event online.

6. Add a Personal Touch

People love to know who’s behind the food and the fundraiser. Share your story on the night—why you chose this charity, what the cause means to you, and how their donations will help.

Consider including:

A short talk or video about the charity.

A printed leaflet or takeaway postcard with info and donation links.

A thank-you gift, like homemade biscuits or a recipe card.

7. Follow Up and Share Your Impact

After the supper club, thank your guests and share how much you raised. Post photos and updates online and tag the charity so they can see and share your support. This not only celebrates your success but builds momentum for the next one!

Hosting a supper club for charity is a beautiful way to turn your passion for food into tangible impact. Whether you raise £50 or £500, you’re making a difference—and chances are, your guests will leave feeling inspired, well-fed, and eager for the next invitation.

So roll up your sleeves, set the table, and cook for a cause—it’s one of the most rewarding meals you’ll ever make.

JUL's Ibiza Liquid Gastronomy: A Fusion of Mediterranean Wines, Innovative Mixology and Farm-to-Table Excellence

At the heart of JUL's lies a deep reverence for wine, mixology, and Mediterranean culinary heritage. In fact, the restaurant has a philosophy rooted in craftsmanship and authenticity. 

Complementing the wine programme is JUL's innovative approach to mixology, by employing sophisticated techniques such as in-house fermentation and distillation, the bar crafts cocktails that evoke Mediterranean scents and tastes. 

From the refreshing Watermelon Manhattan to the harmonious Symmetry and the blissful Euphoria, each sip is designed to evoke memories and awaken the senses, inviting guests into a world of wonderful discovery. 

JUL's sweet wine range is a curated journey through some of the world's most revered dessert wines, each selected to complement the restaurant's Mediterranean-inspired cuisine. 

The 2018 Corte San Benedetto Recioto Classico de la Valpolicella offers a rich, velvety texture with notes of dried cherries and chocolate, making it an ideal pairing for robust desserts. From France, the 2014 La Chapelle de Lafaurie Peyraguey Sauternes brings a harmonious balance of honeyed sweetness and vibrant acidity, enhancing dishes like the restaurant's baklava. 

The rare 1995 Domaine Gavenat Vin de Paille from France provides a unique straw wine experience with concentrated flavors of dried fruits and nuts. 

Each of these selections reflects JUL's dedication to offering a diverse and exceptional wine experience that enhances the overall dining journey.

Executive Chef Christos Fotos leads the culinary team, blending traditional Mediterranean recipes with modern techniques to create dishes that carry culture and heritage. The menu is further enriched by produce from JUL's own certified organic farm, ensuring freshness and a farm-to-table experience.

JUL's Ibiza offers an indoor-outdoor open floor plan, allowing guests to dine amidst the organic garden or watch chefs orchestrate innovative cuisine. The ambiance, combined with the restaurant's dedication to authenticity and refinement, ensures each visit is a unique and memorable experience.

You will find them at Disseminat sa Caleta, 07818 Eivissa, Illes Balears, Spain.

Phone: +34 871 03 53 30

Visit their website at https://julsrestaurant.com/

Aqua Shard Unveils British Icons Cocktail Menu Celebrating Cultural Legends

The acclaimed contemporary British restaurant, Aqua Shard, which you will find on Level 31 of The Shard, proudly unveils its latest cocktail menu: British Icons.

Renowned for blending innovation with a reverence for British culinary heritage, Aqua Shard presents a striking collection of cocktails that are in celebration of the UK's most iconic figures who have shaped British culture. 

Aqua Shard offers a quintessentially British dining experience, combining the best of contemporary British cuisine with expansive views of London's iconic landmarks, including London Bridge, Tower Bridge and St Paul's Cathedral. 

The restaurant's dedication to British-inspired cuisine with the breathtaking views makes it the perfect destination for those seeking the ultimate English experience. 

Amongst the menu are new cocktail additions like the The Windsor Whisperer which pays homage to Her Majesty Queen Elizabeth II, combining gin and champagne with floral hibiscus, rose liquor and a lemon foam to create a fruity, silky and unmistakably regal experience. 

Churchill's Vice reflects Sir Winston Churchill's bold legacy with a decadent mix of rum, fig liqueur and a chocolate cigar garnish, offering a deep and indulgent experience. 

The Penny Lane Punch captures the vibrant nostalgia of The Beatles and British street life, blending vodka, passion fruit wine, elderflower and vetiver for a charming, aromatic escape. 

Drawing inspiration from Manchester's '90s Britpop scene, Wonderwave offers a fresh twist on the Margarita, featuring Patron Silver, marigold infusion and aloe vera wine, a herbal hit for the free-spirited. 

Fleming's Remedy reimagines the classic Penicillin cocktail, honouring Sir Alexander Fleming with aged Scotch, truffle honey and ginger switchel delivering a spicy, tangy and medicinal experience. 

Girl in the Glass, inspired by Banksy and Britain's street art movement, fuses rum, sake, dragon fruit and lychee into a tropical, rebellious cocktail as daring as the art itself. 

Freddie's Love, a bold, floral and flamboyant alcohol-free option, channels the spirit of Freddie Mercury with rose, hibiscus and grapefruit.

The Earl's Negroni marries Italian aperitivo with British tea culture, combining gin, Campari, Amaro and Earl Grey, served from a teapot for the modern noble.

Zesty Ride, another alcohol-free tribute, honours cycling legend Sir Bradley Wiggins with a zesty blend of citrus and botanicals, offering a refreshing ride to greatness. 

Set against the panoramic backdrop of London's iconic skyline, this thoughtfully curated collection invites guests to toast to the nation's most celebrated national figures. Whether you're savouring a regal concoction inspired by Queen Elizabeth II or a vibrant mix echoing the spirit of Britpop, each cocktail offers a unique narrative and flavour profile. 

Guests can enjoy these distinctive drinks both at the bar and within the dining room, ensuring a traditional British experience throughout the venue. 

https://aquashard.co.uk/

James Maynnequin? James May Puts on Spirited Display in John Lewis Window

James May put on quite the display today at the Waitrose Food Hall, in John Lewis Oxford Street.

May attempted his own version of the Kate Moss for Topshop window stunt by straddling two giant parsnips and shouting out 'buy my gin.'

Bemused shoppers stopped to see what all of the commotion was about.

From travelling the world and road-testing the world's greatest cars as part of the presenting team on Top Gear and The Grand Tour, to co-owning a pub in Wiltshire, from being sacked from every job he's ever had, to eating bull's bits with Gordon Ramsey, he's now driven into Waitrose Food Hall, in John Lewis Oxford Street with a gin he has made from….wait for it….British parsnips.

James May told That's Food and Drink: "You can buy many things on Oxford Street - from expensive clothes to some, frankly, rubbish souvenirs.

"But until now, ridiculously, you couldn't buy gin made with parsnips. Obviously that had to change, so I've teamed up with Waitrose and their flagship John Lewis Store to bring the Gin of the People to the People of The West End."

John Vine, Waitrose Spirits Buyer added: "James Gin isn't your typical celebrity brand. James has been genuinely deeply involved in both the development and marketing stages from day one. These are flavours crafted with obsessive care and genuine expertise. 

"The team's built a massive following around James and his 'Planet Gin' universe, and we're really thrilled to collaborate in making world-class gin more accessible to a new generation of drinkers."

So, the next time you're steering your trolley or walking your basket through your Waitrose Food Hall, in John Lewis Oxford Street, take a pitstop at the booze aisle. Who did it better, Moss or May?

James Gin Asian Parsnip | 40% ABV | Key botanicals: Parsnip, Grains of Paradise, Rosemary | RRP £36 | 70cl | Sweet, spicy, British.

Are You Missing The Sixth Taste?

We're all familiar with the tang of bitterness, the sweet addictiveness of sugar, the satisfaction of salt, and that strange trait of sour that leaves us wanting more. 

Chances are you’ve even heard of umami -  the fifth taste. Of course you have; it’s pretty much old news now! But what if we told you there was a new ‘sixth taste’ in the hot seat? 

Enter kokumi. Often described as the secret ingredient, kokumi has become key to creating deeper and richer flavours in our kitchens, and has captivated the hearts (and tastebuds) of chefs, scientists and budding culinary amateurs alike. 

Whether you’re a top chef, or self-confessed foodie, Japanese ingredients experts The Wasabi Company, dive deep into the world of kokumi, and its ability to elevate food into a whole new realm of taste and enjoyment. 

What is kokumi? 

Kokumi has been part of Japanese culinary traditions for many centuries. It's derived from ‘koku’ which means rich and ‘mi’ meaning taste. But unlike fellow flavour profiles such as sweet, bitter, and umami, ‘kokumi’ isn’t technically a taste; it’s actually a flavour modifier that provides a more complete tasting experience, embodying characteristics such as mouthfulness, continuity, and even ‘craveability’. 

Despite being difficult to define, kokumi occurs naturally in fermented and aged foods such as soy, miso, aged cheeses, yeast extracts, and fermented fish sauces. 

Although we’re using the term ‘taste’ for the purposes of this article, kokumi doesn’t actually have its own distinct flavour. Instead it’s almost like an optional extra that’s used to enhance other tastes and flavours, to draw out their uniqueness. As opposed to the distinct tang of salt and the savoury meatiness of umami, kokumi is often associated with a rich or ‘full’ sensation in the mouth.

By adding kokumi to the right dishes, foodies can experience a more rounded flavour; sweetness becomes more pronounced in reduced-sugar dishes, and foods can taste richer, deeper, and more full-bodied - almost as if they’re being enjoyed with a glass of aged red wine. 

If umami is the ‘bass note’, then kokumi is the amplifier.

The science behind kokumi

Unlike the tastes we learned about in high school, kokumi isn't formed by single molecules, but rather glutamyl peptides, which are compounds that form naturally during the breakdown of proteins in aged and fermented foods. 

When we eat them, these peptides interact with calcium receptors on our tongue, sending amplified signals to the brain and enhancing the depths of the flavour that we’re tasting. 

The signal that the brain receives from our tastebuds essentially receives a shot of adrenaline; mushrooms taste earthier, chicken becomes richer, beef is meatier, and broths are more complex.  

How to enhance your dishes with kokumi

1. Incorporate fermented and aged ingredients to your dishes

Adding ingredients such as a sprinkle of aged cheese, or a dash of miso or soy sauce to your sauces and broths will enhance their depth and intensity. 

For plant-based or meat-free dishes, adding nutritional yeast can boost richness and kokumi.

2. Slow cook for maximum flavour 

Turn the heat down and cook slowly, or pop all your ingredients in the slow cooker and let it do the hard work. With longer cooking times, the peptides that result in kokumi flavours are allowed to develop, further enhancing the ‘fullness’ of stews, braises, and reductions.

Take your cooking low and slow with methods like simmering or sous vide for an easy way to intensify the effects of kokumi in your meat and veggies.

3. Pair with umami-rich ingredients

As kokumi partners perfectly with its cousin umami, they are the ideal pairing for foods high in glutamates - think tomatoes, mushrooms, aged meats, and anchovies. 

For vegetable-based dishes, adding kokumi-rich ingredients like miso, soy source, aged vinegar, nutritional yeast, or slow-cooked veggie broths can compensate for the lack of animal fats, which have a natural rich and full flavour. 

4. Enhance the ‘mouthfeel’ in low-fat or low-sodium dishes

Watching the salt or fat levels in your diet? Not to worry! Food scientists are already hard at work to isolate the peptides that result in kokumi to recreate that rich sensation within plant-based meat substitutes and reduced-fat dairy products. Meaning no one has to miss out.

Adding kokumi-rich ingredients - again, like miso, soy sauce, nutritional yeast, and aged vinegar - will add depth and flavour to low-sodium, low-fat, and more health-conscious dishes.

Recipes you can try for yourself:-

Mille-Feuille Nabe (Layered Hot Pot) Recipe

https://www.thewasabicompany.co.uk/blogs/recipes/mille-feuille-nabe-layered-hot-pot-recipe

Buta-Kakuni

https://www.thewasabicompany.co.uk/blogs/recipes/buta-kakuni-by-reiko-hashimoto

Nasu no Karashi-zuke

https://www.thewasabicompany.co.uk/blogs/recipes/nasu-no-karashi-zuke

That's Food and Drink would like to offer our sincere thanks to The Wasabi Company for helping us write this blog post. 

You can learn more about The Wasabi Company here:- https://www.thewasabicompany.co.uk/

London's Park Corner Brasserie Announces New Best of British Seasonal Menu

Set against the idyllic backdrop of London's Hyde Park, Park Corner Brasserie is proud to debut its new seasonal menus, thoughtfully crafted to celebrate the richness of British produce and tradition. 

From indulgent Sunday roasts to refined à la carte dinners and curated group dining experiences, the refreshed offerings cater to each and every palate, including traditional meat lovers dishes plus choices for vegans and vegetarians.

The new à la carte menu is rooted in fresh, seasonal British produce and bold flavours with signature mains that will include expertly grilled lamb cutlets, Cumberland sausage and mash with Guinness jus, and the ever-popular Park Corner fish and chips with crushed peas and tartar sauce. 

Other highlights will include Dover sole with caper butter sauce, slow-cooked Barbary duck leg served with mash and tenderstem broccoli, and a vibrant seafood risotto with razor clams, prawns, and mussels.

Appetisers range from the light and zesty options including celeriac carpaccio with Stilton and citrus dressing to heartier choices such as ham hock terrine with piccalilli, or crispy fried oysters with spicy bean sauce. 

For casual bites or sharable plates, the tasting section includes corn ribs with BBQ sauce, artisan sourdough bread, and marinated green olives.

Guests will also be able to enjoy a satisfying selection of burgers and sandwiches, including the Park Corner Burger with Red Leicester and truffle mayo, and the Tandoori Chicken Burger with raita and tomato chutney. Classic comforts like the Park Corner Club Sandwich round out the midday offerings.

A variety of thoughtfully crafted sides including triple-cooked chips, buttered mash, sautéed spinach, and the house Park Corner mixed salad complement any of the main dishes. 

Lighter options such as tenderstem broccoli with sesame dressing or creamed spinach ensure there's something for every mood and appetite.

The dessert menu is equally indulgent, where diners are invited to enjoy the Chocolate Monte Carlo, apple and cherry crumble with cherry sorbet, rhubarb and mascarpone cheesecake, or the trio of crème brûlées. 

For something unique, the chocolate and coffee tart with hazelnut ice cream or the caramelised apricot and almond cake offer satisfying finishes.

The cheese course, available as an add-on or as a delicious standalone menu option, includes selections from top British dairies. Options such as Tunworth from Hampshire, Colston Bassett Stilton, and Highmoor from Oxfordshire are served with crackers, chutneys, and grapes.

Sundays are reimagined with Park Corner's elevated take on the traditional roast, where guests can enjoy premium cuts such as slow roasted leg of lamb, whole free-range chicken, or Scottish grass fed sirloin of beef, all served with Yorkshire pudding, rich gravy, and perfectly crisped roast potatoes.

Vegetarian alternatives such as roasted cauliflower and for those who are pescatarian, grilled whole sea bream ensure that every guest is catered for during Sunday fine dining.

For group occasions and special events, Park Corner Brasserie's newly introduced group set menus, The Garden Walk (£45 per person) and The Parkside (£65 per person) offer curated, multi-course experiences. 

Dishes like Roasted Sea Bass, Grilled Ribeye, Celeriac Carpaccio, and Roasted Tomato Risotto showcase the very best of British cooking. 

Each menu concludes with handcrafted puddings or an optional bespoke cheese course, perfect for celebratory lunches or large gatherings.

Whether you're marking a milestone or simply making the most of the season, Park Corner Brasserie invites guests to experience the best of modern British dining in one of London's most celebrated neighbourhoods.

That's Food and Drink rarely has the opportunity to visit London these days. But I think we might have found a new reason to visit our capital city!

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Brum! Brum! The Great British Beer Festival returns for 2025 and will be hosted at a brand-new location

Hailed as the UK’s most popular beer festival and hosted by the Campaign for Real Ale (CAMRA), it takes place this year for the first time at Birmingham’s iconic National Exhibition Centre (NEC) from 5 to 9 August.

Leaving the UK’s capital city after a successful 34-year stint in London, the festival’s new location makes it even easier for festival goers to raise a glass and explore the many drinks on offer.

CAMRA has been running beer festivals on this scale for 50 years, with the first four-day event taking place in 1975 at Covent Garden. 

The first Great British Beer Festival was held back in 1977 at Alexandra Palace. 

With tens of thousands planning to attend, the festival – which is part of CAMRA’s mission to bring together beer-lovers – will feature in excess of 500 cask and other beers, a dedicated cider and perry bar, ‘no and low’, wine and cocktails - catering for everyone. 

These are provided from renowned UK and international breweries including St Austell Brewery, Brains Brewery, Green Duck Beer Co, Harvey’s Brewery, Greene King, Siren and Thornbridge, as well as Birmingham-based Attic Brew Co.

Campaigning since 1971, CAMRA has been the leading light in ensuring quality cask beer, cider and perry can be enjoyed in pubs across the UK, while celebrating pubs, pints and people.

Alongside its famous selection of pints, attendees will also be able to enjoy a selection of food and snacks, as well as a variety of entertainment including live music in the afternoons and evenings.

And the winner of CAMRA’s much-coveted Champion Beer of Britain competition will be unveiled at the festival, with the winning beers available at the event.

Beer and pub lovers can also join the campaign, getting involved in CAMRA’s vital work, aimed at protecting pubs, protecting pints and championing people. There is also the chance to meet brewers at the Discovery bar, learning more about beer.

For non-beer drinkers, a wide array of ‘low and no’ alcohol drinks will be on offer, along with hot and cold drinks meaning there’s something for the whole group — or the designated drivers.

Adam Gent, CAMRA's Great British Beer Festival Organiser, told That's Food and Drink: “At CAMRA, we’re proud to stand for beer drinkers and pub-goers across the UK. 

"We know that pubs are a vital social centre for many and are passionate about promoting real, good-quality beer, cider and perry."

Adam went on to say: “The Great British Beer Festival is a fantastic way to bring people together and has played a leading role for more than half a century in our successful campaigning to protect our pubs and champion cask beer.

“Whether you’re a seasoned beer enthusiast or just curious to try something new — we’ll have more than 500 drinks across a range of styles to choose from, so you’re sure to find something you love. And after a year off, we’re delighted to be bringing the festival back bigger and better than ever at the iconic NEC in Birmingham, so let's raise a glass!”

To secure your tickets to the Great British Beer Festival and stay up to date with future events and campaigns from CAMRA, visit: www.camra.org.uk

New Feature: Auto-Inserted Search Links — What Do You Think?

You may have noticed a new feature on our blog, courtesy of Google’s Blogger platform.

It now automatically adds relevant search links to certain keywords or phrases within our blog posts. 

The idea is to help readers easily explore more information related to the topic being discussed.

We’d love to hear your thoughts:

Do you find these auto-inserted search links helpful in learning more about the subject?

Do they enhance or distract from your reading experience?

Please let us know in the comments below!

Pros and Cons of Blogger’s Auto-Inserted Search Links

From the Reader’s Perspective

Pros:

Convenient access to more information: Readers can explore related topics without needing to manually open a new tab or search.

Helpful for unfamiliar terms: Especially useful for newcomers or casual readers who might need background or definitions.

Saves time: One click gives instant access to a broader context or deeper dive.

Cons:

Distraction from the main content: Clicking away mid-read can disrupt the flow of the blog.

Not always relevant or accurate: The search links are automatically generated and might not always lead to useful or trustworthy sources.

Cluttered reading experience: Too many links can visually overwhelm the text, especially if they’re not clearly distinguishable from editorial links.