Gin: From Medicine to Mocktails – The Past, Present and Future of a Classic Spirit

Gin is one of the UK’s most beloved spirits, and its story is as rich and complex as the botanicals that flavour it. 

From its beginnings as a medicinal remedy to its reinvention as a trendy lifestyle drink—and now its rise in zero-alcohol form, gin has proven itself endlessly adaptable.

A Medicinal Beginning

Long before it was served with tonic and ice, gin was prized for its health benefits. Juniper berries were used for centuries as a herbal treatment for stomach and kidney issues. 

Dutch doctors in the 16th century distilled these into genever, a juniper-forward spirit that quickly found its way to England. Soldiers returning from the Netherlands spread its reputation, and soon “Dutch courage” became a household term.

From Craze to Classic

Gin took London by storm in the 18th century during the infamous Gin Craze, when cheap and unregulated gin flowed through the streets. It was accessible, potent, and, for many, dangerously addictive. Following stricter controls and new distilling technology, a more refined gin emerged in the 19th century: London Dry Gin, which remains a benchmark for quality to this day.

Today’s Gin Renaissance

Fast-forward to the 21st century, and gin is enjoying an incredible revival. Craft distillers have transformed the category with unusual botanicals like lavender, sea buckthorn, and even dandelion. Gin bars and tasting menus have turned the spirit into a culinary adventure, with cocktails such as the negroni, French 75, and elderflower gin fizz now staples of modern drinking culture.

The Zero-Alcohol Revolution

Not everyone wants the buzz that comes with their G&T, and this is where zero-alcohol gins step in. Brands like Clean Co, Seedlip, Pentire, and Warner’s 0% are paving the way for sophisticated non-alcoholic options that don’t compromise on flavour. Whether you’re cutting back, going sober, or just pacing yourself on a night out, alcohol-free gin ensures you can still enjoy the ritual of a cocktail glass in hand.

The Future of Gin

Looking ahead, gin’s future is bright:

Expect more unusual botanical blends inspired by global flavours.

Sustainability will play a huge role, with eco-friendly distilling and packaging.

Health-conscious consumers will continue driving demand for alcohol-free options.

One thing is certain—whether served strong, mixed, or alcohol-free, gin will remain a staple of British drinking culture for generations to come.

The History and Health Benefits of Ginger: From Ancient Medicine to Modern Superfood

Ginger is one of the world’s most versatile ingredients. Known today for its distinctive flavour in curries, teas, and bakes, ginger has a history stretching back over 5,000 years. 

Once treasured as a powerful natural medicine, it has evolved into a staple spice and modern superfood.

In this article, we’ll explore the history of ginger, its original use as a medicinal root, the proven health benefits of ginger today, and how it may shape the future of food and wellness.

The Ancient Origins of Ginger

Ginger (Zingiber officinale) was first cultivated in South and Southeast Asia. Ancient Indian and Chinese healers used it as a natural remedy for nausea, indigestion, arthritis, and colds. In Ayurveda and Traditional Chinese Medicine, ginger was seen as a warming spice, believed to improve circulation and restore balance to the body.

By the first century AD, ginger had reached the Roman Empire, where it was used both in cooking and medicine. The Roman physician Dioscorides recommended it for digestive problems. After the empire fell, Arab traders reintroduced ginger to medieval Europe, where it became one of the most sought-after spices of the age.

Ginger in Medieval and Early Modern Europe

By the 14th century, ginger was so valuable that a pound of the spice cost as much as a sheep. In Britain, ginger became a favourite for both savoury and sweet dishes, and it gave rise to the first gingerbread recipes, often sold at fairs. Shropshire market town Market Drayton lays claim to be the home of gingerbread. https://discovermarketdrayton.co.uk

Apothecaries also prescribed ginger for ailments ranging from colds to motion sickness. Later, when European colonial trade expanded, plantations in Jamaica and the Caribbean turned ginger into an important global export.

Modern Science and the Health Benefits of Ginger

Today, science supports many of ginger’s traditional uses. The compounds gingerol and shogaol give ginger its anti-inflammatory and antioxidant properties. Research shows ginger can:

Reduce nausea – effective against morning sickness and motion sickness

Aid digestion – easing bloating, cramps, and indigestion

Fight inflammation – helpful in arthritis and joint pain

Support immunity – soothing colds, sore throats, and flu

Balance blood sugar – with potential benefits for people with type 2 diabetes

This is why you’ll often find ginger in herbal teas, health drinks, and supplements.

The Future of Ginger: From Kitchen to Clinic

Looking ahead, ginger is set to become even more important. In the food world, it is central to functional foods and drinks: kombucha, wellness shots, protein snacks, and even ginger-infused craft beers.

In medicine, researchers are exploring ginger’s role in supporting heart health, improving digestion, and even as a complementary treatment in cancer care. Its natural healing potential means ginger could continue to bridge the gap between food and medicine.

Sustainability is also part of ginger’s future. With demand rising worldwide, farmers in Asia, Africa, and the Caribbean are adopting organic and regenerative farming practices to ensure ginger remains available for generations to come.

Ginger: An Ancient Root with a Modern Future

From ancient Ayurvedic remedies to festive gingerbread, and from Roman medicine to ginger shots at your local café, this root has travelled across continents and centuries. Its story proves that some ingredients never lose their relevance — they simply evolve with the times.

So, whether you’re sipping a mug of ginger tea, adding fresh ginger to your stir-fry, or taking a supplement for joint support, you’re part of a tradition that goes back over 5,000 years — and one that continues to grow.

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Growing Wellbeing as Well as Food With Allotments

The National Allotment Society National Allotments Week 2025 (11–17 August), was praised for celebrating the powerful role that allotments play in supporting physical, mental, and nutritional wellbeing for people across the UK.

Timed with this year’s theme — “Allotments and Wellbeing” — the Society is releasing new national survey findings showing that allotments are much more than places to grow food. 

They are vital lifelines for community connection, exercise, and mental health support — especially in an era of rising stress, food insecurity, and shrinking green spaces.

Key findings include:

88.1% of plot holders said allotments benefit their physical health, scoring them 8 or above.

62.9% gave a perfect 10/10 for mental health benefits.

80.3% said their allotment helped them build social connections.

89.2% said they eat more fresh fruit and veg as a result of growing their own.

Mike Farrell, Chairman of the National Allotment Society, told That's Food and Drink: “An allotment isn’t just a piece of land — it’s a sanctuary, a source of pride, and a powerful tool for public health. We’re calling on policymakers, councils, and planners to recognise the value allotments bring to communities and ensure they are protected for future generations.”

The Society is also urging local authorities to invest in allotment infrastructure, improve access in underserved areas, and explore partnerships with schools, charities, and social prescribing networks.

Throughout National Allotments Week, events and member webinars will spotlight the benefits of allotment life — from growing your own to building new friendships.

Coffee. How Much do you Drink a Week?

New online research from Product of the Year involving over 2,000 consumers has lifted the lid on Britain’s coffee habits – from frequency to top devices and how much people are willing to spend on a single cup.

Coffee reigns supreme as the nation’s favourite first drink of the day, with 37% of respondents across Instagram, Facebook and X choosing a coffee hit before anything else. 

Tea still has a loyal following (around a third at 34%), while just over a quarter (27%) opt for pure and simple water.

When it comes to how much we drink, the most common answer is a solid 2–3 cups a day (42%), with a small but committed group (15%) owning up to a whopping four or more cups!

Instant vs. pod debate divides: Instagram users heavily favour instant coffee (52%), while the Facebook crowd leans towards pod machines like Nespresso (39%). Only a small percentage use slightly more involved approaches including cafetières or pour-over methods.

Surprisingly, most coffee drinkers prefer to brew at home for cost and comfort (57%), though a third (37%) like to mix in takeaway visits. And when it comes to flavour, a “white” coffee – lattes, cappuccinos and flat whites – is by far the nation’s favourite, winning two-thirds (62%) of the vote.

Caffeine cravings are real: while over a third (37%) claim they’re “totally fine” without their coffee, another third (32%) feel a little ‘sluggish’ without and 31% admit to being grumpy until they’ve had one! Most consumption happens before or just after the workday starts, with only a handful indulging in the afternoon or evening.

Sustainability is still a work in progress – fewer than one in eight always bring a reusable cup, two-fifths sometimes do and 43% never do.

And as for spending? The majority fork out £3–£5 for their priciest cup (56%), but a third (29%) have splurged an eye-wateringly expensive, £5–£10. A brave 2% have spent over £10 on a single coffee. A lucky few pay less than £3 (13%).

“Britain’s love affair with coffee is very much hotting up, but our poll shows it’s about more than just getting a caffeine hit – ritual, taste, convenience, and even identity, are all part of the experience that makes it special,” Helga Slater, MD at Product of the Year told That's Food and Drink.

 “Over the years, we’ve seen all manner of coffee innovation win awards – we’re looking forward to seeing what turns heads in our next awards for 2026.”

https://www.productoftheyear.co.uk

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Negative Calorie Foods – Myth or Metabolism Boost?

You might have heard of so-called “negative calorie foods” – those fruits and vegetables that supposedly burn more calories to chew and digest than they actually contain. 

Celery, cucumber, lettuce, grapefruit, and broccoli are often on the list.

The science is a little shaky (no food truly has “negative” calories), but these foods are light, refreshing, and nutrient-packed – making them fantastic ingredients to work into everyday eating.

Why They’re Worth Adding to Your Plate

Low calorie, big crunch – Perfect when you want something to nibble on without piling on energy.

Hydrating – Cucumber, lettuce, and celery are mostly water, keeping you cool and refreshed.

Nutrient-dense – Grapefruit offers vitamin C, broccoli is full of fibre and antioxidants, and leafy greens provide iron and folate.

Meal-friendly – They slip easily into snacks, sides, and even drinks.

How to Enjoy Them

Here are some delicious ways to put so-called negative calorie foods to good use in the kitchen:

Cucumber water coolers – Add cucumber and a squeeze of lemon to sparkling water for a refreshing alternative to fizzy drinks.

Broccoli stir-fry – Lightly sauté with garlic, chilli, and soy sauce for a speedy, healthy side.

Grapefruit breakfast bowls – Pair grapefruit segments with natural yoghurt and a drizzle of honey for a tangy start to the day.

Celery & hummus snack pots – Crunchy, satisfying, and packed with fibre and protein.

Lettuce wraps – Use large leaves in place of tortillas and fill with chicken, prawns, or roasted veg for a lighter lunch option.

The Takeaway

Negative calorie foods might not be the magic slimming trick some claim, but they’re definitely handy allies in the kitchen. Think of them as low-calorie, high-benefit additions that help balance richer dishes and keep meals feeling fresh.

So the next time you’re tempted to reach for a bag of crisps, why not grab some crunchy cucumber sticks or whip up a broccoli side dish instead? 

Natural and Safe Ways to Get Rid of Indian Meal Moths in Your Home

Few things are more frustrating than discovering fluttering little moths around your cupboards or tiny wriggling larvae in your flour, rice, or cereal. Indian meal moths, sometimes called pantry moths, are among the most common kitchen pests. 

While they’re harmless to humans, they can quickly spoil large amounts of food and leave you with an unpleasant clean-up job.

The good news is that you don’t need to resort to harsh chemicals to deal with them. There are many natural, safe and effective ways to eliminate Indian meal moths and keep them from coming back.

1. Identify and Remove Infested Food

The first and most important step is finding where the infestation started. Carefully check:

Flour, rice, oats and cereals

Dried fruit, nuts and seeds

Chocolate, biscuits and dried pet food

Spices and herbal teas

Look for clumped food, webbing, or tiny caterpillar-like larvae. Any contaminated food should be sealed in a bag and taken outside immediately. Avoid composting it as that can allow the moths to spread.

2. Clean and Vacuum Thoroughly

Once you’ve cleared out infested foods, give your cupboards a deep clean.

Vacuum shelves, corners, and cracks to pick up any eggs or larvae.

Wash shelves and containers with hot soapy water, followed by a wipe down with white vinegar. The vinegar helps neutralise any lingering pheromones that attract the moths.

Pay attention to tiny gaps where eggs could be hiding.

3. Freeze or Heat-Treat Dry Goods

Indian meal moth eggs and larvae can sometimes be invisible to the naked eye. To make sure new items don’t spread the problem:

Place newly bought dry goods in the freezer for at least 72 hours.

Alternatively, spread them on a baking sheet and heat in the oven at 60°C for 30 minutes.

This will kill off any eggs or larvae before they hatch.

4. Use Airtight Storage

Prevent reinfestation by transferring pantry items into glass, metal, or heavy plastic containers with tight-fitting lids. Thin plastic bags or cardboard boxes are no match for determined larvae, which can chew their way through.

5. Try Natural Repellents

Several natural ingredients can help deter moths from returning:

Bay leaves – place them inside storage jars or tape a few to pantry walls.

Lavender sachets – tuck them into cupboards for a pleasant-smelling deterrent.

Peppermint oil – a few drops on a cotton ball inside the pantry can help repel moths.

While these won’t solve an active infestation, they can be useful once your cupboards are clean.

6. Consider Pheromone Traps

Sticky pheromone traps (widely available online or at garden centres) attract and catch adult moths. They’re non-toxic and safe for use in kitchens, though they’re best as a monitoring tool rather than a complete solution.

7. Maintain a Routine

The key to keeping Indian meal moths away is good storage and regular checks:

Rotate food and avoid buying more than you can reasonably use.

Wipe down shelves every few weeks.

Keep an eye on grains, nuts, and seeds, as these are often the first targets.

Final Thoughts

Dealing with Indian meal moths requires patience, but with a combination of cleaning, proper storage, and natural deterrents, you can reclaim your kitchen without the need for harsh chemicals. Staying vigilant will help you prevent them from taking hold again, keeping your pantry fresh, safe, and pest-free.

Encouraging the Next Generation of Caterers

For many young people, the spark of a career in catering begins with a love of food. 

Whether it’s watching granny bake cakes, helping out at family parties, experimenting in the kitchen, or serving dishes at community events, catering offers a creative and rewarding path. 

If a teenager or young adult in your life dreams of becoming a caterer, here’s how to nurture that passion.

Celebrate Their Enthusiasm

A love of cooking and hosting is something to be proud of. Recognise their efforts, be a willing taste-tester, and encourage them to keep exploring new flavours and techniques.

Give Them Real-Life Opportunities

From school fairs to local charity events, small catering opportunities help them practise planning menus, cooking for groups, and presenting food beautifully. Every event builds confidence and experience.

Point Them Towards Training

Catering courses and apprenticeships across the UK can help refine their talent. Open days and trial sessions are a brilliant way for them to test the waters and see if formal training is right for them.

Keep the Creativity Alive

Catering isn’t just feeding people—it’s about delighting them. Encourage them to try out themed menus, explore different cuisines, and develop their own style. Creativity is often what sets great caterers apart.

In short: Catering offers young people a chance to combine hard work with creativity, teamwork, and the joy of food. With encouragement and guidance, their love of cooking can grow into a rewarding career that brings joy to others.