The crayfish season has started and ready for summer menus

This year’s new season of wild crayfish are now shipping. It's anticipated there'll be a rush of orders after a six-month hiatus when the crayfish go to ground. 

This wonderful delicacy, popular in salads, pasta dishes, boils, seafood mixes and BBQ style grills are proving a treat in restaurants, gastropubs, wedding catering and for home indoor and outdoor parties. 

Caught in the nutrient rich chalk stream waters of the River Kennet in Berkshire, the wild crayfish from the Kennet Crayfish Company are fresh, humanely processed and delivered chilled, next day to your door; delivering a real taste of summer.

Wild crayfish have an exceptional flavour and texture valued by top chefs and food lovers throughout the country. 

They are seasonal because, although they don't truly hibernate, they become torpid and much less active throughout the cooler months. 

Their trapping and processing is highly regulated because Signal Crayfish, the ones allowed to be trapped in the UK under license, are an invasive species that's harmful to the river environment, native species and other river dwellers.

Culling their numbers helps protect the Kennet, which is a rare and vitally important habitat. So crayfish are good to eat and eating crayfish is good for the environment.

Crayfish guru and managing director of the Kennet Crayfish Company, Andrew Leech, told That's Food and Drink: “This is our second season under the new regulations and in our new bio-secure processing plant. 

"We've quickly developed demand from expatriates from Eastern Europe and Scandinavia, where crayfish are extremely  popular."

He went on to say: "Getting to the final three of the BBC Food and Farming Awards in 2024, we have made a good start on enticing restaurateurs and caterers to build crayfish into their menus, which is helping spread the word to British consumers about their wonderful taste and versatility. 

"Our recently launched crayfish gin is also attracting a lot of attention, winning a silver medal at the World Gin Awards and a bronze medal in the prestigious International Wine & Spirit Competition (IWSC). We are looking forward to an exciting second year.”

Kennet crayfish are available fresh par-cooked & fully cooked. They also come in cooked ready to eat Micvac packs of 500g Net Weight in brine or in a Swedish style sauce with 21 days refrigerated shelf-life.

Kennet Crayfish can be purchased wholesale from the website www.kennetcrayfish.com

How to Survive a Dinner Party When you Know the Host Could Burn Water

Your Essential Guide to Faking Culinary Joy with Grace and Guts

Let’s face it: sometimes you accept a dinner invitation out of politeness, habit, or because you owe someone a favour involving bail money or a broken printer. 

But then the fear sets in: What if they can’t cook? Worse yet—what if they’re the sort of well-meaning host who thinks spaghetti hoops on stale toast counts as a starter? 

And what if you already know their cooking skills are so lacking that they could burn water?

Fear not, dear reader. Here’s your foolproof, amusing survival guide for attending a dinner party hosted by someone who could legitimately burn water, and how to look like you’re having a Michelin-star time whilst doing it.

1. Pre-Load Like a Pro

First rule of bad dinner parties: never arrive hungry. Eat a hearty snack beforehand. A sandwich. A jacket potato. Half a lasagne if necessary. You’re not eating to be polite, you’re eating to survive.

2. Perfect Your “Mmm” Face

Practice in the mirror: eyes wide with “delight,” mouth curved in a polite grimace that says “I love this grey mystery mash,” not “Is this meat, or an emotional support sponge?” Bonus points if you master the nod-and-smile combo, the international signal for “I’m not dying, I swear.”

3. Drink Strategically

If there’s wine, sip slowly and strategically. Alcohol can dull the taste buds and lubricate forced joy. Just don’t get carried away and announce loudly that you’d rather eat your own sock than another mouthful of the “vegan chicken surprise.”

4. Compliment the Effort, Not the Taste

Avoid obvious lies like “This is delicious!” and opt for vague praise like:

“Wow, what a unique combination!”

“You must have spent ages on this!”

“This is… very creative.”

These let you express admiration without mentioning the food itself. Diplomatic gold.

5. Create a Distraction

“Oh no! Did I just spill wine on your carpet?”

“Quick, someone check outside! I think I saw a badger on fire!”

Tactical chaos can divert attention long enough for you to discreetly offload that third helping of charcoal risotto into a napkin, handbag, or trusting pet.

6. Applaud Bold Flavours (Even If They Assault You)

“This really challenges the palate!” is a wonderful phrase. It sounds like praise but really means “My taste buds are filing for restraining orders.”

7. Leave on a High Note

Say your goodbyes with gusto and enthusiasm. Thank your host profusely. Text them afterwards with something like, “We must do this again!” which of course, means “I need to change my number immediately.”

Not everyone is blessed with culinary brilliance. Some are blessed with enthusiasm and a disregard for recipe books. And that’s fine! Just remember: the food may be tragic, but the stories you’ll tell afterwards will be hilarious.

You survived. You’re stronger now. And next time, you’re hosting and ordering takeaway.

Foods That Harm, Foods That Heal: Eating for Better Health

The food we eat has a profound impact on our overall health – it can either be the source of vitality or the cause of inflammation and illness. 

With rising awareness about diet-related diseases, more people are beginning to explore the idea of "foods that harm" versus "foods that heal." 

Let’s break down some common offenders and their healing counterparts.

Foods That Harm

While moderation is key, certain foods are best limited or avoided due to their potential to harm the body over time.

1. Ultra-Processed Foods

Think: crisps, ready meals, sugary breakfast cereals, and processed meats. These often contain high levels of salt, sugar, unhealthy fats, and additives. Regular consumption can increase the risk of heart disease, obesity, type 2 diabetes, and even some cancers.

2. Refined Carbohydrates

White bread, white rice, pastries, and many supermarket cakes and biscuits cause blood sugar spikes followed by crashes, leading to fatigue, cravings, and over time, insulin resistance.

3. Trans Fats

Common in margarine, deep-fried foods, and certain baked goods, trans fats can raise bad cholesterol (LDL) and lower good cholesterol (HDL), contributing to heart disease.

4. Excessive Alcohol

While the occasional glass of red wine might offer antioxidant benefits, overconsumption of alcohol can damage the liver, affect mental health, and increase the risk of several cancers.

5. Too Much Red and Processed Meat

High intakes have been linked with colon cancer, especially when meats are smoked, salted, or preserved with nitrates.

Foods That Heal

On the flip side, there are foods that nourish our bodies, strengthen our immune systems, and even help manage or prevent chronic illness.

1. Leafy Greens

Spinach, kale, rocket, and chard are packed with vitamins, minerals, and antioxidants. They help reduce inflammation, support digestion, and protect against heart disease.

2. Berries

Blueberries, strawberries, and raspberries are rich in fibre and antioxidants. They may improve brain function, regulate blood sugar, and fight oxidative stress.

3. Oily Fish

Salmon, mackerel, sardines, and trout contain omega-3 fatty acids which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.

4. Nuts and Seeds

Almonds, walnuts, chia seeds, and flaxseeds are excellent for heart health, skin, and brain function. They’re also a great source of plant-based protein.

5. Fermented Foods

Yoghurt, kefir, sauerkraut, and kimchi support gut health by promoting beneficial bacteria, which are linked to improved immunity, digestion, and mood.

A Balanced Approach

Remember: it’s not about being perfect or never indulging. It’s about making informed choices most of the time. Instead of seeing food as simply fuel, think of it as medicine for the body and mind.

A few small swaps can go a long way:

Try wholegrain versions of pasta and bread.

Swap crisps for a handful of nuts or hummus and veg sticks.

Choose water or herbal tea over fizzy drinks.

Replace a processed snack with a piece of fruit.

Final Thoughts

You don’t have to overhaul your entire diet overnight. Start with small, sustainable changes. Be kind to your body – feed it well, and it will thank you in countless ways. After all, food can harm – but it can also heal.

Why Every Eatery Should Compost Food Waste and Grow Their Own Herbs and Microgreens

In an era where sustainability is more than just a buzzword, food businesses, whether pubs, hotels, restaurants, cafés or food vans, have an incredible opportunity to lead the charge. 

One simple, powerful step that every establishment can take is composting food waste and using it to grow fresh produce like herbs and microgreens. 

It’s practical, eco-friendly and increasingly expected by today’s environmentally conscious customers.

Turning Waste into Worth

The hospitality industry generates tonnes of food waste each year. Whether it's vegetable peelings, coffee grounds, fruit offcuts, or plate scrapings, much of this can be composted rather than thrown in the bin. When organic waste goes to landfill, it breaks down anaerobically and releases methane—a greenhouse gas far more potent than carbon dioxide. Composting, on the other hand, recycles that waste into rich, fertile soil.

This compost can then be used to feed herb gardens, potted plants or microgreens grown on-site or nearby. What was once waste becomes nourishment for future ingredients, creating a virtuous cycle that cuts waste disposal costs and benefits the environment.

Growing Fresh Flavour

Herbs like basil, mint, parsley, and thyme—and microgreens such as radish, pea shoots, and mustard cress—are relatively easy to grow in small spaces. A pub garden, a rooftop terrace, or even a windowsill can become a flourishing green space. These homegrown elements add a burst of freshness to your dishes, and customers can taste the difference.

It also creates a brilliant marketing point. Diners love the idea of food that’s grown on-site—hyperlocal, sustainable, and nurtured with care. “Grown right here” is a phrase that adds authenticity and charm to any menu.

Budget-Friendly Sustainability

Setting up a small composting and growing operation doesn't have to break the bank. Simple compost bins, a bit of space, and some time are all it takes to start. Over time, this can even help cut down on your fresh herb purchasing costs, which can add up, especially for high-volume kitchens.

Food vans and small cafés might not have garden space, but with a few containers or vertical planters, even the smallest business can participate. Some even partner with local community gardens or schools to turn composted waste into a shared growing project.

Setting a Greener Example

Customers are paying attention. Many actively seek out businesses that take sustainability seriously. Composting food waste and growing your own produce sends a strong message that you care about your impact on the planet. It shows a commitment to reducing waste, supporting biodiversity, and offering a better, fresher product.

And it's not just good for the planet—it’s good for staff morale too. Involving team members in sustainability initiatives builds pride and ownership. Chefs can experiment with fresh herbs grown just metres from the kitchen. Servers can share the story behind the garnish on a cocktail. It becomes part of your brand identity.

Whether you run a cosy pub in the countryside, a trendy city café, a busy food van, or a luxury hotel, composting food waste and growing your own herbs and microgreens is a no-brainer. It’s cost-effective, environmentally responsible, and offers a distinctive edge in a competitive food industry. It’s not just good practice—it’s the future of food service.

So why not turn today’s scraps into tomorrow’s flavours?

Nourish & Flow: Yoga-Inspired Food, Snacks and Drinks for International Yoga Day

Every year on 21st June, yogis across the globe roll out their mats to celebrate International Yoga Day, a moment to honour the mind-body connection and promote holistic wellness. But yoga doesn’t end in Savasana — it extends to the way we nourish our bodies too.

This International Yoga Day, bring mindfulness into your kitchen with yoga-inspired foods, wholesome snacks, and soul-soothing drinks that fuel your practice and keep you grounded. 

Whether you're attending a sunrise flow, hosting a yoga brunch, or simply enjoying a moment of quiet reflection, these ideas will help you celebrate in balance and bliss.

Yoga-Inspired Meals

1. Kitchari Bowl

A staple in Ayurvedic cooking, kitchari is a warming, one-pot dish made from mung dal, rice, and gentle spices like turmeric, cumin, and ginger. It’s nourishing, detoxifying, and ideal for all doshas (body types). Top with wilted spinach, roasted carrots, and a spoon of ghee or coconut oil.

2. Rainbow Buddha Bowl

Packed with colourful veg, quinoa, chickpeas, and tahini dressing, this vibrant meal supports energy and digestion — perfect post-practice. Add fermented foods like kimchi or sauerkraut for a probiotic boost.

3. Ayurvedic Lentil Soup

Warming, grounding, and easy on the gut, this soup features red lentils, garlic, turmeric, and coriander. It’s great for resetting after a sweaty session of Vinyasa or Ashtanga.

Mindful Snacks

1. Bliss Balls

These raw energy bites combine dates, almonds, coconut, and cacao or matcha powder. They’re easy to prepare and ideal for grabbing before or after class.

2. Roasted Chickpeas

Toss chickpeas with olive oil, turmeric, and paprika, then roast until crispy. Crunchy, savoury, and packed with protein, they're perfect for mindful snacking.

3. Fresh Fruit with Nut Butter

Apple slices or bananas paired with almond or cashew butter offer natural sweetness and sustained energy — just what your body needs after a stretch session.

Hydrating, Calming Drinks

1. Golden Turmeric Latte

A warming blend of plant milk, turmeric, ginger, cinnamon, and a touch of maple syrup. Anti-inflammatory and deeply comforting, especially in the evening.

2. Cucumber, Mint & Lemon Water

Hydrate naturally with this cooling infused water. Add a few chia seeds for an omega-3 boost.

3. Herbal Teas for Yoga Days

Chamomile for calm, peppermint for digestion, or tulsi (holy basil) for balance. Brew a pot and sip slowly after your practice.

Bonus: Host a Yoga Brunch

Invite friends for a gentle morning flow followed by a plant-based brunch. Lay out yoga mats, play calming music, and serve your yoga-inspired menu on bamboo platters or earthy ceramic bowls. Don’t forget a jug of herbal iced tea and a selection of essential oils for post-practice relaxation.

Final Thoughts

Yoga is more than physical movement — it’s a philosophy of presence, compassion, and balance. Let that energy flow into your kitchen, your plate, and your cup. Whether you're a seasoned yogi or just beginning, honour yourself this International Yoga Day with nourishing food that’s as grounding as your breath.

Namaste.

Bento Box Ideas for Summer Adventures – The Ultimate Portable Feast?

If you’ve ever browsed social media and seen perfectly portioned, colourful lunchboxes packed with tasty bites and delicate presentation, chances are you’ve encountered a bento box. 

Originating in Japan, a bento is more than just a packed lunch: It's a portable, thoughtfully curated meal designed for both balance and beauty. And during the summer months, bento boxes become the perfect companion for picnics, beach outings, road trips, or park lunches. Or even work lunches, too.

What Exactly Is a Bento Box?

A bento box is a single-portion meal traditionally packed in a compact, compartmentalised container. It typically contains a mix of protein (such as fish, meat, or tofu), rice or noodles, and a variety of vegetables and fruits. The key is balance, not only in taste and nutrition but also in texture and colour.

Bento boxes are hugely popular in Japan, not just for their practicality but for the care and creativity put into their assembly. They've since become a still growing global trend, with people customising them to suit all sorts of diets, preferences, and occasions.

Why Take a Bento Box on Your Summer Adventures?

Portability: Bento boxes are designed to travel well.

No muss, no fuss: No need for multiple containers or cutlery – everything’s in one tidy package.

Healthy and balanced: The compartments naturally encourage variety and portion control.

Instagrammable appeal: Let’s be honest, they’re lovely to look at!

Summer-Inspired Bento Box Ideas

Here are some refreshing and fun ideas for packing your own summer-themed bento:

1. Mediterranean Breeze Bento

Main: Couscous salad with roasted peppers, cucumber, cherry tomatoes, and feta

Protein: Lemon and herb grilled chicken skewers or falafel

Veg: Hummus with carrot and celery sticks

Treat: A few pieces of baklava or seedless grapes

2. Vegan Summer Picnic Bento

Main: Chilled soba noodles with sesame dressing and edamame

Protein: Teriyaki tofu slices

Veg: Pickled radish, shredded carrot and cucumber ribbons

Treat: Fresh mango chunks or a matcha mochi

3. British Garden Party Bento

Main: Mini crustless cucumber and cream cheese sandwiches

Protein: Slices of boiled egg with a dash of black pepper

Veg: Pea and mint salad

Treat: A mini scone with jam and a dollop of clotted cream

4. Kids’ Summer Fun Bento

Main: Cheese and tomato pinwheels (puff pastry or wraps)

Protein: Mini turkey meatballs or veggie nuggets

Veg: Sweetcorn and cherry tomatoes

Treat: Watermelon stars or mini jelly pots

5. Sushi-Inspired Bento

Main: Avocado and cucumber sushi rolls

Protein: Tamagoyaki (Japanese rolled omelette)

Veg: Seaweed salad or pickled ginger

Treat: Lychee or a few Pocky sticks

Tips for Packing a Great Summer Bento

Keep it cool: Use an insulated bag and ice packs if your bento contains perishables such as clotted cream, above.

Balance is key: Aim for a variety of textures and flavours.

Use colour playfully: Employ Play vibrant, bright ingredients to make your box appealing and appetising.

Prep ahead: Many components can be made the night before and stored in the fridge.

Final Thoughts

Whether you're heading to a music festival, hiking in the hills, or simply planning a family day out in the park, a bento box is your perfect summer mealtime solution. Not only will you have a delicious, balanced meal at your fingertips, but you’ll also be able to avoid soggy sandwiches and overpriced snacks.

So why not channel your inner Japanese homemaker this summer and start curating your own edible artwork on-the-go?

Vegetarian Garden Meals That Impress: Fresh, Flavourful & Fully Satisfying

Whether you’re hosting an alfresco dinner party, enjoying a sunny weekend lunch, or simply looking for ways to make the most of your homegrown produce, vegetarian garden meals can be show-stoppers in their own right. 

With fresh ingredients, bold flavours, and vibrant colours, meat-free doesn’t mean joy-free. Here's how to wow your guests (and yourself) with vegetarian meals that truly impress.

Why Garden-Based Meals Are Worth Celebrating

There’s something magical about meals that start in your own back garden—or from the local farmer’s market. They’re sustainable, seasonal, and packed with nutrients. Plus, when produce is freshly picked, you need fewer ingredients to make them shine.

Starter: Charred Courgette & Halloumi Skewers with Mint Yogurt Dip

Courgettes are prolific in UK gardens during summer. Slice them thick, add chunks of halloumi, thread onto skewers with cherry tomatoes, and grill until golden. Serve with a homemade mint yogurt dip and a drizzle of olive oil. It’s light, delicious, and just fancy enough to make guests smile.

Main Event: Heritage Tomato & Basil Galette

Swap your usual tart for a rustic galette. Use a buttery pastry base and pile it high with heirloom tomatoes, thinly sliced red onions, and torn basil. Add a scattering of feta or goat’s cheese if you like. Bake until golden and serve with a peppery rocket salad dressed in lemon juice and extra virgin olive oil.

Showstopper Side: Warm Puy Lentil & Roasted Beet Salad

Beetroot and lentils are a perfect pair. Roast your beets until tender, toss with warm Puy lentils, and finish with a splash of balsamic vinegar, crumbled goat’s cheese, and toasted walnuts. It’s earthy, elegant, and satisfying.

From the Grill: Buttered Sweetcorn with Chilli & Lime

Sweetcorn fresh from the stalk is unbeatable. Boil briefly, then grill to get those lovely charred marks. Smother in a mix of melted butter, lime zest, sea salt, and a pinch of chilli flakes. Messy fingers guaranteed—and well worth it.

Sweet Finish: Garden Berry Pavlova Stack

End the meal on a high with layers of meringue, whipped cream, and a medley of garden berries—strawberries, raspberries, blackberries, and redcurrants. Add a splash of elderflower cordial to the cream for a floral finish.

Tips for a Truly Impressive Spread

Pick what’s ripe: Base your menu around what’s in season.

Herbs matter: A sprinkle of chives, mint, or basil can lift any dish.

Play with texture: Balance soft cheeses with crunchy veg or nuts.

Don’t forget the drinks: Pair your meal with botanical cocktails or herbal iced teas.

Impress Without Stress

Vegetarian garden meals aren’t just good for you—they’re good for the planet, good for your wallet, and a wonderful excuse to spend time outside. With simple techniques and fresh ingredients, you can create a garden-to-table experience that lingers in memory long after the plates are cleared.

Why Food Establishments of all Kinds Must Be Scrupulously Careful About Food Allergies

In today’s food and hospitality industry, it is absolutely vital that eating establishments take food allergies seriously: Not just as a matter of good customer service, but as a matter of life and death.

 Recent headlines have brought the issue into sharp focus, such as the deeply troubling incident where an airline passenger, despite explicitly informing the crew of her severe shellfish allergy, was still served shrimp mid-flight. The result could have been fatal.

This shocking case highlights the dangers of complacency and miscommunication in handling food allergies. 

Whether you're running a high-end restaurant, a casual café, a food van, or an airline catering service, there are critical reasons to be scrupulously careful about allergies:

1. Allergies Can Kill—Fast

Food allergies aren't mere intolerances or preferences—they are medical emergencies waiting to happen. A single mistake can cause anaphylaxis, a rapid-onset, life-threatening reaction. For people with allergies to peanuts, shellfish, eggs, or dairy, even trace amounts can be enough to trigger a reaction.

2. Clear Labelling and Communication Are Essential

One of the biggest failings in many food service settings is poor communication—between kitchen staff and servers, or between ground crew and in-flight attendants. Menus should always clearly mark allergens, and verbal communication must be taken seriously. If a diner discloses a life-threatening allergy, staff must ensure their meal is prepared separately, with no cross-contamination.

3. Trust Is Everything

Customers who live with food allergies must constantly put their trust in strangers when they dine out. Breaching that trust is not just a health risk—it damages your reputation. Businesses that fail to handle allergy concerns properly often face backlash, legal action, and loss of customer confidence.

4. Training Is Non-Negotiable

Every staff member, from head chef to weekend temp, must be trained in food allergy protocols. This includes understanding allergens, avoiding cross-contamination, reading ingredient labels carefully, and taking allergy notifications seriously. A lapse in training can cost a life.

5. Legal Responsibilities

In the UK, Natasha’s Law, introduced after the tragic death of teenager Natasha Ednan-Laperouse due to a mislabelled sandwich, requires clear labelling of allergens on pre-packed for direct sale (PPDS) food. Non-compliance not only invites severe penalties but shows a disregard for public safety.

6. You Are Responsible, Even in the Air

The recent incident involving shrimp being served to a passenger who had disclosed her allergy shows that even at 35,000 feet, there is no excuse. Catering teams, flight attendants, and food businesses providing airline meals must ensure information is properly passed on and acted upon.

Conclusion

Food allergies are not an afterthought—they are central to food safety. In a world of increasing dietary sensitivities and growing public awareness, food businesses must be rigorous, respectful, and responsible. A simple slip can have tragic consequences, but with proper systems, staff training, and clear labelling, such risks can be avoided.

Whether you're on the ground or in the sky, one golden rule should apply: if a customer says it could kill them, believe them—and act accordingly.

For more information on allergy compliance in the UK, visit the Food Standards Agency (FSA) website or check out allergy training courses through accredited providers.

SW16 Bar & Kitchen Puts English Wine in the Spotlight This English Wine Week

Streatham Hill's favourite neighbourhood restaurant, SW16 Bar & Kitchen, is making some waves this English Wine Week with a bold celebration of British vineyards and seasonal British produce, showcasing how a local restaurant can redefine destination dining.

Once a modest bar on Streatham Hill, SW16 has evolved into one of South London's most exciting culinary spots. 

Led by 25-year-old hospitality rising star Tom Small, the restaurant has built a well-deserved reputation for heartfelt service, sustainability, and honest, flavour driven food that speaks for itself.

Now, with a bespoke tasting menu and curated wine pairings featuring standout producers such as Hundred Hills, Whitewolfe Estate, and Davenport Vineyards, SW16 is bringing English wine to the forefront of the local dining scene.

“We've gone from barely stocking English wines to proudly serving Welsh orange wine and Cornish Pinot Noir,” Small told That's Food and Drink.

“What's exciting now is the story behind each bottle, family businesses, biodynamic pioneers, vineyards thriving thanks to climate change. This is wine worth that's well worth discovering.”

Guests can enjoy a special two or three course tasting menu created by Head Chef Teddy Karkut, paired with Tom's handpicked selection of English wines. The menu, which includes standout dishes including scallop ceviche and british rump steak, captures the essence of SW16's ethos: seasonal, Quality ingredients and always local.

SW16 has recently gained acclaim for its monthly Italian Supper Club:

“SW16 is already a beloved local spot, but this supper club made it feel like a destination.”

“The Supper Club, Offers locals another reason to fall in love with this restaurant”

“SW16 is a dining spot hidden gem”  

This same energy is being poured into English Wine Week, a showcase not just of great bottles, but of a restaurant pushing boundaries in local dining. 

With intelligent, thoughtful pairings, a focus on independent producers, and a commitment to genuine hospitality, SW16 is proving that you don't have to leave your postcode for a world class food and wine experience.

Tom Small is available share his expertise and comment on:

English Red - Is it worth it?

How English farmers are selling livestock and planting vines. Climate change and how it's already begun to change our agriculture.

English wine, is it genuinely accessible for the restaurant trade?

The English obsession with wine. Why do we have more Masters of Wine than anywhere else in the world?

Wine influencers, and why they're important for the new generation of wine rookies, geeks and fledgling sommeliers. 

https://sw16barandkitchen.com

Candover Brook marks English Wine Week with its powerful film on regenerative viticulture

Candover Brook, an award-winning vineyard in the heart of the Hampshire countryside, is proud to mark English Wine Week 2025 with the release of its new short film, "A Year in the Life of a Vineyard," a cinematic glimpse into its purposeful approach to regenerative viticulture.

Spanning just five hectares, Candover Brook harbours no ambition of being the biggest, only the best at working in harmony with nature. Founded on a commitment to soil health, biodiversity, and slow, sustainable excellence, the vineyard is redefining what it means to produce English sparkling wine with purpose.

The film follows the vineyard through the seasons, capturing the quiet rhythm of regenerative farming and the life it nurtures both above and below ground. A Year in the Life of a Vineyard was made by renowned British documentary maker Jess Bassett, who spent a year following the vineyard team.

Candover Brook co-owner Mark Sainsbury said, “Working with Jess was a complete joy and we are delighted with the outcome. It's a proud feeling to see our hard work and passion captured in such a beautiful film. We hope that our respect for the land and our community connects us and our award-winning wines to a new audience.”

Screenings are being held at select venues that share Candover Brook’s values of craft, care, and conscious living. Later this year, the film will be available on the vineyard’s newly launched YouTube channel (https://www.youtube.com/@candoverbrook), which offers an inside look at this rare and remarkable estate.

With limited production and award-winning vintages already attracting attention, Candover Brook is one to watch, and now, one to watch on screen.

More information at www.candoverbrook.co.uk or on social media @candoverbrook.