Baked vs Fried Snacks: Which Is Better for You?

When it comes to choosing between baked and fried snacks, the decision is often framed around health versus indulgence. 

Fried snacks are known for their crispy texture and rich flavour, while baked options are marketed as the healthier alternative. 

But how much of that is really true? Let’s take a closer look at both options to determine which might be better for you, and when.

The Basics: What’s the Difference?

Fried snacks are cooked in hot oil, often at high temperatures. This includes crisps, chips, doughnuts, and pakoras. The oil not only cooks the food quickly but also adds significant calories and fat.

Baked snacks are cooked using dry heat in an oven, meaning little or no oil is used. Think baked crisps, puffed grain snacks, crackers, and certain cereal bars.

Nutritional Comparison

Category Fried Snacks Baked Snacks

Calories Generally higher due to oil Often lower, especially if oil-free

Fat High in saturated and trans fats Lower fat content overall

Crunch/Flavour Crispy, rich, often addictive. Can be drier but lighter

Shelf Life Shorter (unless heavily processed) Usually longer

Are Baked Snacks Healthier?

In many cases, yes. Baked snacks tend to have:

Lower total fat and fewer calories.

Less risk of containing trans fats, which are known to raise bad cholesterol and lower the good kind.

Less greasy residue and fewer empty calories.

However, not all baked snacks are created equal. Some are high in salt, sugar, or refined flour, and might not be much healthier than their fried counterparts.

But Don’t Dismiss Fried Snacks Entirely…

Fried snacks aren't inherently evil. In moderation, they can be part of a balanced diet. Homemade versions,like air-fried potato wedges or shallow-fried samosas—allow better control over oil type and quantity.

Also, some nutrients, like fat-soluble vitamins, are better absorbed with fat. A small amount of healthy fat (like olive or rapeseed oil) in cooking isn't always a bad thing.

Baking Innovations: The Rise of Air-Frying

Air fryers have revolutionised home cooking, offering a middle ground. They “fry” food with hot air and minimal oil, giving that crisp texture without the grease. It’s a popular way to enjoy chips or battered treats with significantly reduced fat.

So, Which Is Better?

For everyday snacking:

Baked snacks are generally the better choice, especially those with whole grains, seeds, or legumes and minimal additives.

For occasional indulgence:

Fried snacks can have a place, just aim for smaller portions and choose healthier oils when cooking at home.

Top Tips for Smarter Snacking

Check nutrition labels—don’t be fooled by “baked” alone.

Watch out for salt and sugar levels in both varieties.

Opt for snacks with fibre and protein to feel fuller for longer.

DIY your own snacks when possible, oven-roast chickpeas or make kale crisps for a healthy crunch.

Final Thoughts

The choice between baked and fried snacks doesn’t have to be black and white. It’s all about balance, awareness, and quality. Baked snacks often win on the health front, but an occasional fried treat, especially one you’ve made yourself, is nothing to feel guilty about.

What’s your go-to snack? Baked or fried? Let us know in the comments below!

Simpler Recycling: What’s Changing for Households from 31 March 2026

1. Unified Core Recycling Services

By 31 March 2026, all local authorities in England must provide a consistent set of recyclable materials for household collection: glass, metal, plastic, paper and card, and food waste (plus garden waste where applicable). 

This means wherever you live in England, you’ll put the same items into the same bins,  ending the confusing postcode lottery that currently exists 

2. Weekly Food Waste Collections

Most households will receive weekly collections of food waste, either separate or combined with garden waste, addressing the high contamination rate caused by food in dry recycling bins. Exceptions may apply if your council has a transitional arrangement permitting a later start date

3. At Least Fortnightly General Waste (Residual Waste)

Your non‑recyclable waste will continue to be collected at least once every two weeks. Frequency beyond this may be at the discretion of your council 

4. Standardisation to Up to Four Bins Per Household

Rather than the current patchwork system — with some councils issuing up to ten different containers — the new model standardises on up to four bins or bags:

Residual (general) waste

Food (or food + garden) waste

Paper and cardboard recycling

Mixed other recyclables (glass, metal, plastic)

Councils can adapt this for households with limited space or practical constraints—but only after a proper assessment 

What This Means for Your Everyday Life

Simpler and clearer sorting: All households follow the same rules – no more trying to memorize variations from borough to borough.

More collections, especially for food waste, promise fresher, less smelly bins and reduced contamination.

Potential for more bins: You may get additional containers if your council didn’t already provide them. If space is tight, councils must evaluate whether fewer containers are viable.

New types of waste collected: Paper and cardboard must now be separated from other recyclables unless your council has a valid exemption.

Reduced illegal dumping: Standardisation and better enforcement aim to cut fly‑tipping and waste crime.

Preparing for 2026: What Households Should Do

Check with your local council as we approach the 2026 deadline for details on bin changes, timing, and whether transitional arrangements apply.

Get familiar with sorting instructions, especially separating paper/card from glass/metals/plastic, and keeping food waste separate.

Plan for storage: Many households will need to accommodate up to four bins, so think where they’ll go.

Stay informed of any trial schemes being rolled out already, for instance, some councils are already starting glass recycling earlier than the 2026 date 

Wider Legislation and Future Phases

Year Key Requirement

Mar 2025 Businesses with 10+ employees must separate recycling (food, dry recyclables, paper/card) 

Mar 2026 Mandatory rollout for all households in England, including food waste collections 

Mar 2027 Plastic film (e.g. soft plastics, bags, wrapping) added to kerbside collections for households and businesses across England 

These reforms are aligned with wider policies like Extended Producer Responsibility (EPR) from October 2025 and a Deposit Return Scheme for drink containers due by 2027 

In Summary: Benefits and Challenges

Benefits:

Simpler, uniform recycling rules across England

Reduced contamination and improved recycling quality

Greater frequency of food waste collection

Moves the country closer to its 65 % recycling target and carbon reduction goals

Challenges:

Some councils and households may face logistical difficulties implementing weekly and segmented collections

Storage space for up to four containers may be limited in flats or terraced homes

Councils must manage assessments and exceptions responsibly

In essence, these 2026 changes mark a significant shift toward clarity, consistency and improved recycling across the country. While the transition will take planning and adaptation, the long‑term benefits for both the environment and local waste systems are substantial.

Beerpig Fresh Pork Scratchings: A Crispy Revolution

Step aside stale, packet scratchings, Beerpig has transformed the classic pub staple into a truly gourmet experience.

History & Origins

Founded in 2019 by two entrepreneurs from Rotherham, Beerpig emerged when co‑founder John Walker discovered that warming pork scratchings significantly enhanced their flavour. 

What started as a kitchen experiment evolved into supplying scratchings warmed straight from a purpose‑built cabinet in over 250 UK pubs. Including one my wife and I were visiting today when we first found out about Beerpig pork scratchings. 

Even during the pandemic they pivoted swiftly to online sales and Amazon, earning rave reviews and expanding rapidly 

What Makes Them Special?

Double hand‑cooked from premium British pork rind for peak crispness and flavour 

Served warm in pubs, reaching you at around 50 g portions directly from a Beerpig warmer 

Available in eye‑catching 675 g presentation jars or refills in 500 g and 1 kg bags, perfect as a gift or for sharing at home 

shop.thegreenshopsheffield.co.uk

Tasting Notes

Expect a rich, golden crunch with each and every bite. Beerpig scratchings are high‑protein, low‑carb, and lighter than you’d think, thanks to their carefully balanced fat content.

From Amazon reviews, fans love the texture and value, though a few pieces may be softer inside the curl, most pieces are crispy and flavourful. The jar is often described as handy to reuse, too 

Serving Suggestions

Warmed in‑pub via Beerpig’s custom cabinet, served in porcelain dishes to cut plastic use and enhance presentation 

At home, open the jar and nibble straight from it—great for pairing with ales or craft beers, or even repurposing crushed scratchings in cooking 

Innovation meets tradition: warm scratchings bring a modern twist to a classic snack

Consistently high quality: from sourcing to cooking and serving

Gift appeal: the presentation jars have proven popular as unique and well‑received gifts 

Beerpig’s fresh pork scratchings offer a crunchy, flavour‑packed snack experience that elevates the classic pub favourite. Whether warmed in a bar or enjoyed at home, they strike a perfect balance of tradition, quality, and innovation. Ideal for sharing, gifting—or simply crunching solo with a pint in one hand.

https://www.beer-pig.co.uk

From Inexpensive Supper to Splurge: How Fish and Chips Went from Working-Class Staple to Luxury Treat

There was a time, not so long ago, when fish and chips was the humble, reliable favourite of the British working class. 

It was warming, filling, and cheap enough to feed a family on a Friday night or after a long shift at the docks, mines, mills or steelworks.

So important was fish and chips to the morale of the nation that it was famously the only foodstuff not rationed during the Second World War, a status shared by very few foodstuffs. 

But fast forward to 2025, and fish and chips are more likely to be a special treat than a regular meal. With prices soaring, what was once a pocket-money supper now feels like a minor indulgence.

Wartime Comfort, Post-war Tradition

Fish and chips have long held a symbolic place in British food culture. Cod and haddock, deep fried in crispy batter and served with thick-cut chips, were a reassuring constant through turbulent times. During WW2, they were spared rationing to keep public spirits up. Queues outside chippies often snaked down the street, and even Winston Churchill is said to have praised the dish for keeping the nation fed and focused.

After the war, the dish remained a staple, especially in working-class households. It was fast, affordable, and satisfying – a taste of continuity amid the rubble of austerity Britain. Even into the 1980s and early 90s, the chippy tea remained a mainstay of British life.

So What Changed?

Several factors have contributed to the transformation of fish and chips from everyday meal to occasional luxury:

1. Rising Costs of Ingredients

The most obvious culprit is price. Cod and haddock stocks have been under pressure for years, with sustainable fishing quotas tightening supply. Add to that Brexit-related complications in sourcing fish from European waters and rising fuel costs for trawlers, and the cost of fish has skyrocketed.

Potatoes, too, have seen dramatic increases in cost due to extreme weather patterns, labour shortages, and transport issues. And let’s not forget cooking oil – a once-cheap commodity now subject to global price volatility.

2. Energy and Labour Costs

Running a fish and chip shop is energy-intensive. The fryers require constant high heat, and in an age of surging energy bills, that’s a serious expense. Meanwhile, recruitment difficulties and the rising minimum wage have added labour costs to the mix, particularly for small, independent shops.

3. Changing Tastes and Expectations

Today’s diners expect more than just a paper-wrapped portion. Many chippies now offer sit-in dining, artisan sauces, ethically sourced ingredients, and craft beer pairings. 

The trend towards “posh” fish and chips has elevated the product – but also the price tag. You can now pay at least £15–£20 for a portion that might have cost £4 only twenty years ago.

4. Sustainability and Sourcing

Consumers are increasingly concerned with where their food comes from. Sustainable sourcing is vital – but it comes at a premium. Certified sustainable fish costs more, and many shops now avoid species like cod in favour of more abundant alternatives, sometimes with mixed reactions from traditionalists.

The Emotional Price of Nostalgia

It’s not just the monetary cost that’s changed – it’s the cultural shift. Fish and chips used to be democratic: the same meal, wrapped in the same paper, whether you were in Birmingham or Blackpool. Today, that sense of shared experience has faded. While some towns still boast old-school chippies with vinegar-soaked counters and mushy peas in Styrofoam tubs, many have closed or reinvented themselves as upmarket eateries.

For older generations, this shift feels like a loss. For younger ones, fish and chips might be more of a seaside novelty than a weekly staple.

A Future for the Chippy?

There is still hope for the great British chippy. Some are leaning into tradition, others into reinvention. Community support, sustainability efforts, and clever marketing (think themed nights, vegan options, or nostalgic promotions) are helping some shops to survive, even thrive.

But the era of fish and chips as a cheap, everyday meal is, for the most part, behind us. What remains is the flavour of history: a reminder of resilience, of working-class pride, and of how something simple can mean so much.

What are your memories of fish and chips? Have prices in your area shot up recently? Do you still indulge? Let us know in the comments – and support your local chippy!

Michelin-Starred Àclèaf Debuts 7-Course Tasting Menu

Àclèaf, the MICHELIN-starred restaurant located within historic Boringdon Hall Hotel in Devon, is excited to introduce its latest culinary innovation: a 7-course tasting menu curated by Head Chef Scott Paton, which will also include an optional sparkling wine pairing with each course.

The new tasting menu acts as an evolution of Àclèaf's core four-course format, which remains central to the restaurant's identity since its inception, as the team felt that three courses were too brief to convey their full expression of hospitality, and this new extended menu allows guests to experience a broader showcase of Paton's MICHELIN-starred cooking.  

Since being awarded its first MICHELIN Star in 2023, a distinction Àclèaf has retained each year, the restaurant has quickly become a cornerstone of the Southwest's fine dining scene. Paton has also recently been nominated for Best Chef at the Food Lifestyle Awards, further cementing his reputation as one of the UK's most thoughtful culinary voices.

Head Chef Scott Paton shared his inspiration behind the menu, telling That's Food and Drink: “At Àclèaf, we've dedicated ourselves to heritage flavours, presented with a restrained, sympathetic style. 

"This new tasting menu is the next evolution of that journey. We invite guests to experience a true expression of time and place, through world-class ingredients, hyper-seasonal produce, and our enduring ethos: truth with elegance.”

Set in the intimate, atmospheric setting of a 16th-century manor, Àclèaf's new tasting menu is a carefully curated journey through British provenance, with global technique and sparkling pairings designed to elevate each course. Wines are hand-selected from leading sparkling regions, such as Champagne, Kent, and Rías Baixas—bringing an added dimension to the experience.

Sample Pairing Menu:

SNACKS – paired with Blanc de Blancs, Kent

CAVIAR, tuna, sesame – paired wth Albariño Espumoso, Rías Baixas

TURBOT, green chilli, yuzu – paired with “Grains de Celles”, Champagne

QUAIL chantrelle, alb – paired with Brut, Kent

HIGHLAND WAGYU, perigordeux – paired with Blanc de Noirs, Kent

PEACH crème fraîche, raspberry – paired with Junmai Ginjo, Akashi

CHOCOLATE Nicolas Berger, pistachio – paired with 'Le Terroir', Champagne

Pricing: £180 per person (whole table only) + optional wine pairing additional £120 per person

Optional cheese course: £20 per person.  * Please note this tasting menu is not available for additional dietary requirements. 

Take Àclèaf Home  For those inspired by the experience, The Àclèaf Book offers the chance to continue the journey beyond the table. Featuring recipes, creative insight, and the story behind the restaurant's evolution—from early concept to MICHELIN-starred kitchen—it invites readers into Àclèaf's world. Whether as a personal keepsake or gift for a fellow food lover, it's a beautifully crafted tribute to the people, produce, and philosophy behind every dish.

Reservations for Àclèaf and Boringdon Hall: 01752 344455 or via Àclèaf.com or boringdonhall.co.uk

Celebrate International Friendship Day with Food, Drink and a Friendly Party

International Friendship Day, celebrated on the 30th July every year, is the perfect excuse to gather your best mates, share some great food and drink, and remind each other just how much those bonds mean. 

Whether you’ve been friends since childhood or only recently connected over shared hobbies or work, it’s time to raise a glass (and a fork) to friendship!

Here’s how to throw the perfect Friendship Day celebration filled with warmth, laughter, and deliciousness.

Friendship on a Plate: Sharing Food, Sharing Love

Food has always been a unifier. For International Friendship Day, focus on sharing-style meals. Think platters of tapas, mezze boards, a big pasta bake, or even a make-your-own taco bar. 

Encourage each friend to bring a dish that means something to them — a family recipe, a cultural favourite, or even just their go-to comfort food.

Fun Idea: Print little cards where everyone can write what their dish is and why they chose it. It’s a great icebreaker and can lead to some lovely conversations.

Drinks That Toast to Togetherness

Whether you’re all about cocktails, mocktails, or a good cuppa, having a special Friendship Day drink adds a fun twist to the day. Try creating a “Friendship Punch” fruity, refreshing, and perfect for a crowd. Or mix up some personalised cocktails named after each guest!

For non-drinkers, stock up on artisanal sodas, fresh juices, herbal teas and sparkling water garnished with fruit and herbs. Cheers to friendship, whatever your glass holds!

Friendly Vibes Only: Setting the Mood

Make the space feel welcoming. String lights, bunting, a playlist filled with everyone's favourites, and maybe a few photos of fun memories, this is your time to get sentimental. You might even set up a “Friendship Wall” where people can pin up their favourite memory with someone at the party.

Include some light games or a friendship quiz, or even host a mini “awards” session where everyone gets a silly prize (Best Hugger, Most Likely to Reply with Memes, etc.).

Sweet Treats for Sweet Friends

No party is complete without dessert! Think cupcakes with friend-themed toppers, a big pavlova to share, or even a build-your-own sundae station. Add some edible glitter or heart sprinkles to make it extra cheerful.

You could also bake biscuits and pop them in little goodie bags for each guest to take home, a thoughtful touch that says, “Thanks for being a friend."

Don’t Forget the Message Behind the Fun

While the food and laughter are important, so is taking a moment to express gratitude. A short toast, a handwritten note, or even a simple hug can make your friends feel valued and appreciated.

In Summary…

Friendship is one of life’s greatest gifts. On International Friendship Day, why not take a little time to nurture those connections in the best way we humans know how, over food, drink, and shared joy.

So go on, throw that party, lift those glasses, pass the snacks, and remind your mates: you’re part of what makes life so good.

STK London: The Ultimate Summer Destination for Rosé-Fuelled Days & High-Energy Weekends

This summer, STK London invites guests to experience the season in style with two must-visit experiences: the return of its iconic Vibe Brunch and the launch of the Whispering Angel Terrace, a picturesque new space dedicated to chilled rosé, curated cocktails and open-air vibes. 

The newly unveiled Whispering Angel Terrace is where the world's most iconic rosé meets one of London's most glamorous hospitality destinations. 

Guests are invited to unwind in the open air while sipping bespoke cocktails made with Whispering Angel, including the Blushing Sunset, a refreshing mix of peach liqueur and Aperol and the Elderflower Kiss, crafted with mint, elderflower and lime. 

These drinks are designed to compliment STK's signature small plates, from indulgent sliders to truffle parmesan fries, all served to the soundtrack of live DJ sets that transition the vibe effortlessly from relaxed afternoons to early evening energy.

Meanwhile, STK's ever-popular Vibe Brunch returns every Saturday with its signature blend of bold flavours, flowing drinks and immersive entertainment. For £49 per person, guests enjoy a multi-course brunch experience that begins with a selection of sharing starters and leads into a choice of mains such as roasted salmon, steak and eggs, or the ever-popular buttermilk chicken and waffles. 

The experience ends with a party-style dessert board, designed for the table and guaranteed to impress. Guests can elevate their brunch with 90 minutes of bottomless prosecco, selected cocktails or Moët & Chandon champagne.

Guests can expect live DJs, saxophone performances and a high-energy crowd that create an atmosphere that's equal parts stylish and spirited. 

STK Steakhouse & Bar 

The Gantry, 40 Celebration Ave, East Village, London E20 1DB 

Monday - Sunday: 11.30 am to 12 am 

STK Steakhouse Strand 

336-337 Strand, London WC2R 1HA 

Monday - Thursday: 11.30 am to 12 am 

Friday: 11.30 am to 1 am 

Saturday: 1 pm to 1 am 

Sunday: 1 pm to 11 pm 

Website: www.stksteakhouse.com. 

Instagram: @stk.london 

ScentAir: The Staycation Luxury You Didn't Know You Needed

This summer, forget the stress of packing, airports, and itineraries. 

With ScentAir, a global leader in home fragrance innovation, you can create a luxurious holiday atmosphere in the comfort of your own home. 

As more people embrace the art of the elevated staycation, fragrance has become the secret to transforming everyday spaces into transportive retreats. 

Experience the soft breeze of a coastal walk along sun-drenched beaches, the indulgent calm of a poolside escape, or the crisp mountain air with fragrances designed to help you unwind, recharge, and feel your home in a completely new way.   

“Scent has the power to shift the energy of a space,” said Stephanie Soittoux, Manager of EMEA Marketing and eCommerce at ScentAir, told That's Food and Drink. 

“During a staycation, fragrance sets the scene, helping you unwind, feel present, and bring the ease and pace of a holiday to everyday surroundings. At ScentAir, we believe you don’t need a suitcase to travel.”

ScentAir helps staycationers turn their homes into true destinations with travel-inspired favourites like Isle of Capri, a sun-warmed citrus escape; Tropical Coconut, a beachy, breezy classic; and Seaside Driftwood, reminiscent of fresh coastal air. For those seeking a spa retreat, clean, calming scents like Green Clover & Aloe or White Tea & Thyme bring instant serenity to any space.

Top Staycation Fragrance Tips:

Select fragrances inspired by your favourite destinations or getaways

Pair your evening cocktail with a sun-soaked, summer-ready scent 

Use scent to shift the mood from day to night – bright, beachy notes for daytime, and soft, sophisticated scents after sundown

Spritz your bedroom with a calming room spray for hotel-level comfort

Let fragrance take you somewhere beautiful – no passport required 

Discover more staycation-ready fragrances at scentair.com. 

Stig's Cider? Sandford Orchards Launches Ben's Cider, at the First Ever Bristol Cider Week, in Collaboration With Ben Collins

Sandford Orchards is launching a new Vintage Straw Pressed Fine Cider (ABV 6.8%) created in collaboration with Ben Collins, formerly known as The Stig. 

The cider will be launched on 30th July at the inaugural Bristol Cider Week and will be available in 750ml bottles RRP £14.50 from www.sandfordorchards.co.uk and other retail outlets.

Barny Butterfield, founder of Sandford Orchards, told That's Food and Drink: “Not many people know that there is a very different side to the racing driver who was once The Stig on Top Gear and a stunt driver for James Bond. 

"He's also now a farmer in Devon who wants to grow apples and make fantastic, truly authentic cider. We have been working with him on that journey and Straw Pressed is the result of our first collaboration.”

Using a centuries-old, single screw, Devon straw press, Ben and Barny hand-pressed apples from an ancient orchard at Prowse Farm, which contains a unique collection of cider varieties. 

The result of their labours is a spectacular cider with a burgundy hue and notes of grapefruit and melon running through a classic Devonian bittersweet farmhouse blend. 

It's a fine cider with truly extraordinary lineage, born in the nineteenth century. Slowly fermented and naturally bright and unfiltered, a whisper of yeast may remain as a final reminder: this is living history in a bottle.

Ben's Cider will be launched at the first ever Bristol Cider Week, the Oktoberfest of cider that aims to firmly establish Bristol as the undisputed 'Cider Capital of the World'. 

Running from 25th July until 3rd August there will be parties, tastings, dinners, talks and workshops alongside a city-wide Cider Trail and a city centre block party hosted by Cider City. There will be two opportunities to meet Sandford Orchards and Ben and be the first to taste the new cider as well as a diverse selection of Sandford Orchards' craft ciders, all made with fresh juice from British cider apples. 

Join Sandford Orchards and Ben at 5pm on 30th July at  The Apple (unticketed event) or at 7pm at The Steam Crane (admission by tickets available here from eventbrite.co.uk).

Ben adds: ”My early years were spent on a farm in Devon and I have always had a dream to return to that life. It has been immensely rewarding to tap into Barny's vast experience to help me to create my own cider orchard and to make my very first cider. 

"Traditional English cider making is a rare process that touches your soul through every sense. Barny shares my passion for doing things “right” and I'm delighted to be working with one of the best cider makers in the country. We are both looking forward to slaking the thirsty with our first batch of this straw-pressed special.”

Barny finishes: “It is always a pleasure to collaborate on a new cider. It is always enlightening to bring a new perspective and distinctive skill set to the mix and we've been inspired to seek out more opportunities like this going forward so watch this space.”

Sandford Orchards X Ben's Cider (ABV 6.8%) 2024 Vintage Straw Pressed Fine Cider will be available in 750ml bottles from www.sandfordorchards.co.uk and other retail outlets RRP £14.50. It will also be available to the trade in 30 litre kegs.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk/cider-awards or follow Sandford Orchards on Twitter, Facebook and Instagram. 

For more information about Ben Collins please visit www.bencollins.com. 

For more information about Bristol Cider Week please visit www.bristolciderweek.co.uk.

How to Launch a Local Food and Drink Trail with Your Tourism Board, Chamber of Commerce and Businesses

Creating a food and drink trail in your local town or suburb is a fantastic way to promote regional producers, support small businesses, and encourage tourism. 

Whether you're in a bustling market town, a picturesque suburb, or a rural village, a well-organised trail can bring people together and boost the local economy. 

Here's how you can get started by working collaboratively with your tourism board, chamber of commerce, and food and drink businesses.

1. Understand the Power of a Food and Drink Trail

Food and drink trails offer visitors a curated experience, a way to sample the best local bites, sips, and stories in one cohesive journey. 

Trails not only encourage people to explore your area, but they also extend visitor stays, increase spending in local shops, and create memorable experiences that drive return visits and positive word of mouth.

2. Rally Your Partners

A successful trail starts with collaboration. Reach out to:

Your Local Tourism Board – They can help with promotion, mapping, branding, and grant funding.

Chamber of Commerce – They’ll likely know all the local business owners and can coordinate with a wider network of stakeholders.

Independent Businesses – Bakeries, breweries, distilleries, delis, cafés, pubs, farm shops, and restaurants all bring something unique to the table.

Host a meeting to share the concept and invite feedback. Emphasise how participation can increase footfall and visibility for each venue.

3. Decide on the Trail Format

Will it be a walking trail, a driving route, or a combination of both? Consider:

Themed Trails – For example, “The Artisan Trail”, “Sweet Tooth Tour”, or “Ale and Tapas Route”.

Time-Limited Events – A weekend trail, monthly tasting night, or seasonal campaign (like a Christmas trail).

Permanent Trail – With printed maps, a mobile app, or signage around town.

Whatever format you choose, make sure it’s accessible and clearly signposted.

4. Create a Brand and Marketing Plan

Work with your tourism board and local creatives to design a logo, trail map, and website or landing page. Include:

Descriptions of each business on the trail

Opening hours

Contact details

Social media handles

GPS or paper map routes

Encourage each business to promote the trail on their own platforms, and consider setting up a dedicated Instagram or Facebook page.

5. Offer Incentives and Experiences

Add value to your trail by offering:

Passports and Stamps – Visitors get a stamp at each stop and can win a prize for completing the trail.

Tasting Experiences – Offer exclusive samples, behind-the-scenes tours, or chef’s specials for trail participants.

Trail Tickets – Charge a small fee to cover a tasting at each location, which can help with logistics and funding.

6. Think Seasonally and Sustainably

Plan themed trails around events like British Food Fortnight, harvest season, or Christmas markets. Make sure you include:

Recycling points

Clear travel information (public transport options or parking)

Accessibility for all

This will help position your trail as a responsible and inclusive experience.

7. Measure and Celebrate Success

Track attendance, social media engagement, and business feedback. Ask visitors for reviews and testimonials. Celebrate your successes with press coverage, thank-you events, and public recognition of participating businesses.

Conclusion: Taste the Potential

A food and drink trail isn't just about eating and drinking – it’s about community pride, storytelling, and economic development. By bringing together your local tourism board, chamber of commerce, and food and drink businesses, you can create something that puts your town or suburb on the culinary map.

So, get planning, get tasting, and get your town ready to show off its finest flavours!

Need help planning your trail or designing your promotional materials? Your tourism board may offer support, and many local designers or marketing students are keen to get involved in community projects. Keep it local – and keep it delicious!