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Prezzo Italian launches "The One Million Pound Giveaway" across UK Restaurants

Prezzo Italian is launching its biggest ever promotion  - The One Million Pound Giveaway. Guests dining all across the UK have the chance to win a share of over one million pounds worth of prizes, just by enjoying a meal.

Starting today! Dine at a Prezzo Italian restaurant and every table will receive a scratchcard along with the bill, scratch to reveal your prize, which can be redeemed on your next visit.

Prizes will include:

£30 off food

40% off the whole bill

£50 eGift card which can be used across your whole bill

Free starters and desserts

And many many more surprises 

Whether it's a casual catch up over a bowl of pasta or celebrating a special occasion with a delicious pizza and prosecco, every visit has a chance to win.

Naddy Onions, Marketing Director Prezzo Italian told That's Food and Drink: “We wanted to give back to our loyal customers, but in a fun, memorable way. The One Million Pound Giveaway brings an extra layer of joy to the dining experience — and ensures every visit feels truly rewarding. A guaranteed win at every table!” 

With over 120,000 prizes up for grabs  there's no better time to enjoy a warm Italian welcome and to dine with us. This Autumn, enjoy Italian classics such as the tastiest pasta, gooey delicious Arancini, our crunchy loaded Bruschetta, freshly-made pizzas and desserts that you simply won't want to miss. 

To find your nearest restaurant and make a booking, visit www.prezzo.co.uk

This year, Prezzo has rebranded to 'Prezzo Italian' - the home of Italian classics.For a list of local restaurants, please visit here: https://www.prezzo.co.uk/search/ 

https://www.prezzo.co.uk/about/one-million-pound-giveaway/

Why You Should Seek Out Hungry Horse Pubs for a Snack or a Hearty Meal

Whether you’re on a long drive, exploring the countryside, or just in need of a comforting meal, Hungry Horse pubs are a go-to choice for Brits craving both variety and value. 

Here’s why these pubs are worth seeking out for a snack or a hearty meal.

1. A Menu for Every Mood

Hungry Horse is known for its wide-ranging menu, catering to all tastes. From light bites like sandwiches and loaded nachos to hearty mains such as steaks, pies, and traditional British roasts, there’s something for everyone. 

Vegans and vegetarians aren’t left out either—many locations offer plant-based options that don’t compromise on flavour.

2. Generous Portions Without the Hefty Price

One of the biggest draws of Hungry Horse is their portion sizes. You don’t just get a meal—you get a satisfying experience. Whether it’s a stack of pancakes for brunch or a giant burger for dinner, you leave feeling full and content without breaking the bank.

3. Family-Friendly Atmosphere

Hungry Horse pubs are perfect for families. Kids can enjoy dedicated menus with fun, tasty meals, while adults relax with a pint or a soft drink. Many locations have play areas, making them ideal for parents who want a hassle-free dining experience.

4. Quick Snacks or Leisurely Meals

Sometimes you’re after a quick bite; other times, you want to linger over a meal with friends. Hungry Horse caters to both. Whether it’s a snack like loaded fries with a coffee or a leisurely Sunday roast with all the trimmings, you can choose your pace.

5. Comfort and Convenience

Hungry Horse pubs are scattered across the UK, often along major roads or in towns where comfort food is appreciated after a long day. Their casual, welcoming environment makes them a reliable stop whether you’re travelling or staying local.

6. Deals That Make You Smile

Hungry Horse frequently runs offers on meals and drinks, including kids eat free promotions and multi-course deals. These deals make it even more tempting to pop in for a hearty meal without stretching your budget.

7. Traditional Pub Fare with a Twist

While you’ll find classic pub favourites like fish and chips, chicken curry, or steak and ale pie, Hungry Horse also offers seasonal specials and inventive dishes that keep the menu exciting. It’s comfort food with a sprinkle of creativity.

Final Hungry Thoughts

Hungry Horse isn’t just another pub—it’s a place where you can enjoy a meal that suits your appetite, mood, and budget. From quick snacks to indulgent feasts, their friendly atmosphere and generous portions make them a reliable choice for any dining occasion. So next time hunger strikes, don’t just settle for any pub—seek out Hungry Horse and enjoy a meal that satisfies both your taste buds and your wallet.

https://www.hungryhorse.co.uk

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The Real Benefits of Eating Manuka Honey

When it comes to so-called superfoods, few have captured attention in recent years quite like Manuka honey. 

Produced in New Zealand and parts of Australia from the nectar of the Manuka bush (Leptospermum scoparium), this golden nectar is celebrated for its unique taste, thickness, and—most importantly—its powerful health properties. 

But what makes Manuka honey different from the jar of everyday honey in your cupboard, and what are the real benefits of adding it to your diet?

1. Natural Antibacterial Properties

The main reason Manuka honey is prized above regular honey is due to its methylglyoxal (MGO) content, a naturally occurring compound with strong antibacterial effects. The higher the MGO rating (usually labelled as UMF or Unique Manuka Factor), the stronger the honey’s antibacterial activity. This makes it more than just a sweetener—it’s a natural remedy often used to support immune health.

2. Soothes Sore Throats and Coughs

Manuka honey has been traditionally used to relieve sore throats and calm persistent coughs. Its thick consistency coats the throat, while its antibacterial properties help fight the infection at the source. Many people find it more soothing and effective than shop-bought cough syrups.

3. Digestive Health Support

Manuka honey is thought to promote a healthy gut. Research suggests it may help balance good bacteria, ease symptoms of indigestion, and even reduce irritation from conditions such as acid reflux or gastritis. It’s often recommended in small daily servings to gently support digestive wellbeing.

4. A Natural Energy Booster

Unlike refined sugar, Manuka honey provides a slow-release energy source. It contains natural sugars, trace vitamins, amino acids, and antioxidants that can give you a gentle energy lift without the sharp spikes and crashes associated with processed sweeteners. It’s popular with athletes as a natural pre- or post-workout fuel.

5. Skin and Wound Healing Benefits

Although this benefit is more topical than dietary, it’s worth noting. Manuka honey has been widely studied for its role in wound healing and skin repair. 

Its antibacterial and anti-inflammatory properties make it effective for treating burns, cuts, and acne when applied directly to the skin. Eating Manuka honey also contributes to healthier skin from within, thanks to its antioxidant content.

6. Supports Oral Health

Interestingly, eating small amounts of high-grade Manuka honey may even benefit your mouth. Its antibacterial action can reduce the growth of harmful oral bacteria responsible for gum disease and tooth decay—without harming the good bacteria that keep your mouth balanced.

How to Enjoy Manuka Honey

Take a spoonful straight from the jar for an immune-boosting daily ritual.

Stir into warm (not boiling) water with lemon to soothe your throat.

Add to yoghurt, porridge, or smoothies for a sweet yet nourishing twist.

Use sparingly in baking or cooking where you want natural sweetness with added benefits.

A Note of Caution

Manuka honey is not suitable for children under 12 months, and those with diabetes should monitor their blood sugar levels when consuming it. As it’s often more expensive than regular honey, it’s best to buy from trusted suppliers and look for certified UMF or MGO ratings to ensure authenticity.

Final Thoughts

Manuka honey isn’t a miracle cure, but it is a powerful natural food with genuine health benefits. From supporting immunity and gut health to soothing sore throats and giving you a natural energy boost, it’s a versatile addition to your diet. 

If you’re looking for a way to combine a little indulgence with real nutritional value, a jar of Manuka honey might just be worth the investment.

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Does Cutting Caffeine Out of Your Diet Lead to Weight Gain?

If you’ve ever wondered, “Does quitting coffee cause weight gain?” you’re not alone. 

Many people cut back on caffeine for better sleep, lower anxiety, or to break their dependence on tea and coffee, but they worry about unwanted side effects, especially changes on the scales.

The good news is that cutting caffeine doesn’t directly cause weight gain. However, the changes in metabolism, appetite, and daily habits that follow can sometimes result in a small weight increase. Let’s explore why.

How Caffeine Influences Weight

Caffeine affects more than just alertness. It has a subtle impact on metabolism and appetite:

Metabolism boost – Caffeine is mildly thermogenic, meaning it increases calorie burn slightly. When you stop drinking coffee or tea, this effect disappears, so your resting metabolism may slow a little.

Appetite suppression – Coffee and other caffeinated drinks can blunt hunger. Without them, you may feel hungrier and eat more.

Energy for exercise – Many people rely on caffeine for workout energy. Cutting it can make you feel more sluggish and less active, reducing calorie burn.

Why You Might Gain Weight After Quitting Coffee or Tea

If you’ve noticed weight gain after cutting caffeine, it’s likely due to knock-on lifestyle effects rather than caffeine itself:

Feeling more tired – Lower energy can lead to cravings for quick fixes like sugary snacks.

Replacing coffee with high-calorie drinks – Hot chocolate, sweet teas, or milky alternatives can add significant calories.

Temporary withdrawal – During the adjustment phase, you may feel lethargic, leading to less movement.

The Benefits of Cutting Caffeine for Weight Management

Interestingly, stopping caffeine may actually support weight control in the long term:

Improved sleep – Better rest helps regulate hunger hormones (ghrelin and leptin), reducing overeating.

Lower stress hormones – Caffeine can raise cortisol, which is linked to fat storage. Cutting back may reduce this effect.

Stable energy – Once withdrawal passes, many people find they have steadier energy levels without the caffeine highs and crashes.

Tips to Avoid Weight Gain When Cutting Caffeine

If you want to reduce or quit coffee without gaining weight, try these strategies:

Choose healthy alternatives – Swap coffee for herbal teas, green tea (lower caffeine), or sparkling water.

Snack smartly – Keep nuts, fruit, or protein-based snacks nearby to avoid reaching for sugary treats.

Stay active – Even light daily exercise helps balance the small drop in calorie burn.

Be patient – Withdrawal symptoms usually last about a week. Once your body adjusts, weight often stabilises naturally.

Final Thoughts: Caffeine and Weight Gain

So, does cutting caffeine cause weight gain? Not directly. Any weight changes usually come from changes in appetite, energy, or the types of drinks and foods you replace caffeine with. With mindful choices and a little patience, you can quit coffee or reduce caffeine without worrying about extra pounds creeping on.

How Scottish Distilleries Can Adapt to a Proposed Peat Ban

Single malt Scotch with peat smoke is iconic: its peat influence lends that characteristic smoky, earthy, maritime flavour that many drinkers love.

 But increasing environmental concern over peatlands, as carbon sinks, as habitats, and in terms of biodiversity, means pressure is rising on policy makers to restrict peat extraction or usage. 

In Scotland, the government has proposed or consulted on bans or strong restrictions on the sale of peat, which would have knock-on effects for whisky makers. 

So how might distilleries respond, adapt, survive — and perhaps even thrive — under such a change?

What the Stakeholders Say

Before talking solutions, it’s worth summarising what distilleries, regulators, and research bodies are saying now:

The Scotch Whisky Association (SWA) has emphasised that peat-smoked malt is essential to peated single malts, and that a total ban would threaten jobs in rural areas. 

In government consultations, many whisky organisations argued for an exemption for the whisky industry, or for phased approaches, citing lack of current viable alternatives. 

On the environmental side, restoration of peatlands, improved extraction practices, and research into more efficient peat use or substituting materials are being proposed. 

Research at places like the Scotch Whisky Research Institute (SWRI) is underway looking at whether other biomass sources might replicate—or partially replicate—the flavour-profile peat smoke delivers. 

Some of the key obstacles they must overcome:

Flavour loss / identity risk

Peated single malts have built their identity on the smoke/peat phenols. Changes in peat source, intensity or eliminating peat altogether can alter that flavour in ways consumers will notice. The distinction is not just “smoky vs un-smoky” but subtleties: the type of peat, the phenol content, other chemical components. 

Regulatory constraints

Scotch whisky’s regulations are strict: you can’t add flavouring or smoke-imparting agents that aren’t part of the traditional process. Any alternative must fit within those legal definitions if the whisky is still to be called Scotch. 

Supply and cost of peat / alternatives

If peat becomes more restricted, the price may rise; supply chains might shrink. Also, any alternative (other biomass materials, technologies, different peat sources) might be more expensive or less well-tested. 

Consumer expectations

Many drinkers expect certain brands and styles to continue delivering a particular smoky profile. If flavours change, there’s risk of brand damage or loss of market segment.

Environmental and ethical pressures

Even without regulation, there’s growing consumer demand for sustainability. Distilleries will need to show they are minimizing environmental harm, restoring peatlands, etc.

Coping Strategies: What Distilleries Can Do

Given those challenges, here are some strategies distilleries might adopt (and some already are):

Phased reduction rather than abrupt ban

Gradually reducing peat usage, lowering phenol levels, sourcing peat more sparingly. Some distilleries already experiment with adjusting the malting schedules (time, airflow, amount of peat smoke) to use less peat while keeping as much flavour as possible. Highland Park, for example, has examined how “tiny adjustments to the schedule … meant they could reduce the amount of peat needed to achieve the right balance of phenols.” 

Peat provenance & “better peat” sourcing

Using peat from sources that allow more sustainable extraction, perhaps hand-cut peat rather than mechanically cut; selecting peat from less sensitive bogs; working with planning frameworks that limit or manage extraction. 

Peatland restoration & environmental offsetting

If peat is used, then restoring peatlands to help sequester carbon lost. Projects like the Peatland Water Sanctuary initiative by Beam Suntory (Ardmore, etc.) aim to restore peatland equivalent to or greater than that used by distillery operations. 

Scotch Whisky Association

Isle of Arran Distillers is restoring 325 hectares of peatland on Dougarie Estate, with long-term emission reduction goals. 

Alternative smoke sources / biomasses

Research into other kinds of biomass smoke (wood, heather, other organic matter) that might replicate some of the aroma or phenolic character of peat smoke. Whether these are acceptable under Scotch whisky regulations is another question, but as an area of R&D this looks promising. 

Using ex-peated casks or re-using smoke character

One creative idea is using casks that were previously used to mature peated whisky, allowing some of that peat character to transfer (or linger) in subsequent spirits, without using peat smoke in the malting. There has been at least some experimentation in this direction. 

Marketing & style diversification

As peat becomes more expensive or tightly regulated, distilleries might diversify: expand the non-peated lines, emphasise lighter smoke, or different flavour profiles (sweet, fruity, sherry finishes). This gives options for consumers and helps maintain sales if peated styles become less feasible. Some already exist in that space.

Regulatory engagement / exemptions

Whisky producers can engage with policy makers to seek specific exemptions, transitional periods, or carve-outs recognising that for some styles, especially peated single malts, peat use is not just tradition but a defining trait. Also, distilleries can work with regulators to define what count as acceptable alternatives.

Innovation in process efficiency

More precise control over the peat smoke in the malting process, improved kilning techniques, better control over moisture/airflow/etc to get maximum phenolic transfer with minimal peat. This could reduce the volume of peat needed while retaining flavour.

What Might a Future Distillery Landscape Look Like?

If bans or severe restrictions come into force, here are some possible scenarios:

Some distilleries will shift to producing lighter or no-peat whiskies; others will become more specialised, producing heavier peat whiskies but perhaps at smaller volumes, premium prices.

We might see greater segmentation: “peat-less” single malts, lightly peated, heavily peated, etc., with more transparent labelling about peat intensity or source.

Brands that can afford R&D and environmental concessions will lead; smaller distilleries may find the transition harder without financial or institutional support.

The regulation might allow some peat use under strict licensing, for heritage brands, or for small-scale distilleries, similar to how some other industries have special status during transitions.

Risks & Considerations

A substitute that fails (in flavour or in legality) could hurt reputation.

Costs of change: R&D, investment in new kilns or process modifications, sourcing alternative materials.

Potential loss of brand loyalty among consumers who expect strong peat smoke; balancing sustainability with tradition will require careful communication.

Challenges maintaining distinct regional “terroir” peat flavour is tied to where it comes from. If peat sources are restricted or replaced, flavour uniformity might increase, reducing diversity.

What will you do? Wait to see what the peat-free Scotch tastes like? Or buy as many bottles as you can afford in order to try to keep a good supply of peated Scotch for you to enjoy? 

Sandford Orchards Expands Capacity for Bumper Harvest

Devon-based Sandford Orchards has just installed 8 new 50,000 litre tanks ahead of a bumper harvest expected to be up to a third larger than normal. 

They plan to increase production of their core ciders and create new varieties from this year's exceptional apple yield.

Barny Butterfield, owner of award-winning Sandford Orchards told That's Food and Drink: “Anyone with fruit trees in their garden is likely to be experiencing a record crop this year and we are no different. 

"A mild spring and the sunniest summer for some time has left our trees groaning under the weight of fruit, and we're looking forward to a harvest around a third bigger than last year. 

"That's around 4,000 tonnes of apples! In fact, it looks set to be the biggest harvest I have experienced in my entire lifetime as a cider maker!”

He continues: “ The very un-British weather has also meant that the apples are ripening ahead of schedule and were already beginning to drop in late August, so it's all happening a lot earlier than normal. 

"We don't usually start harvesting our apples until early October but this year looks set to be different. 

"All our fruit comes from local orchards so we are able to make regular checks on them to identify the optimum moment to harvest. Our inspections throughout the summer have already indicated that this year is set to be an epic harvest and in anticipation of that we have invested in eight new tanks which will increase our capacity by 400,000 litres.”

He finishes: “The extra hours of sunshine that the apples have enjoyed this year should also have boosted sugar levels, which means this could be the sweetest and largest harvest on record for us. With our newly increased capacity and these fantastic raw ingredients, we will be pressing 6 days a week from 5am until 9pm to produce more bottles of our much-loved ciders for next summer's cider drinking. 

"We will be pressing at least 70 different varieties and, amongst them, there are going to be a lot more of the rare apples that we have been identifying in our DNA mapping project. So we'll be able to do some really interesting small batch blends with them too!”

Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.