The Beefy Boys Officially Open in Oxford Following VIP Launch Event

After months of anticipation, cult burger brand The Beefy Boys have officially opened their brand-new Oxford restaurant at Westgate Oxford, following a buzzing soft launch period and an exciting VIP launch party which took place on Friday 3rd October.

The exclusive event welcomed over 100 guests, including local press, influencers, and members of the Oxford community who enjoyed a first taste of The Beefy Boys' award-winning American-style dirty burgers, indulgent sides, beers, cocktails, and signature hard shakes. 

The evening also featured music from DJ Cheeba and an exclusive Smashed Patty Masterclass with co-founders Anthony 'Murf' Murphy and Dan Mayo-Evans. 

The goody bags were the ultimate stars of the night, with everything from exclusive Beefy Boys merchandise, including a one-off Yeti mug and Tubby Toms BBQ rub.

Located on the rooftop level of Westgate Oxford between Six by Nico and Sticks 'n' Sushi, the 100-cover restaurant blends The Beefy Boys' signature playful style with a bold refresh, including cheeky neon signage, artwork, a lively open kitchen, and a striking central bar, serving cocktails, mocktails, ciders, spirits, and craft beers.

The celebration featured delicious roaming trays of The Beefy Boys' classics including The OG Beefy Boy Burger and the award-winning Oklahoma Onion Boy, delicious sides such as Mac & Cheese Balls and Ninja Chicken Tenders, along with an alcoholic Tiramisu hard shake served for dessert. Drinks partners including Somer Valley Brewery, Tap Social Movement, and Bristol Gin Distillery offered samples of their beers, spirits, and cocktails.

Founded by four childhood friends back in 2011, The Beefy Boys rose from backyard BBQs to global burger phenomenon, securing top spots at the World Food Championships while building devoted followings at their five UK restaurants in Hereford, Shrewsbury, Cheltenham, Bath, and now Oxford. 

Speaking about the official opening, co-founder Murf told That's Food and Drink: “The response from our visitors in Oxford has been incredible so far! 

"From the first day of our soft launch to the launch party itself, we've felt so welcomed by the local community. 

"The support from Westgate Oxford has been amazing, and we're beyond excited to finally open our doors and welcome the people of Oxfordshire in for burgers, beers, and good times.”

Brendan Hattam, Centre Director at Westgate Oxford, commented: “We're absolutely delighted to have officially welcomed The Beefy Boys to Westgate Oxford following a fantastic launch event. 

"The atmosphere was electric, the turnout incredible, and the burgers certainly lived up to their award-winning reputation. The new restaurant looks brilliant, and it's already proving to be a hit with our guests. We're proud to add such a dynamic brand to our offering, and we look forward to seeing it thrive here in the heart of Oxford.”

Bookings for The Beefy Boys Oxford are open now at https://thebeefyboys.com/book-a-table.

My wife and I love our nearest The Beefy Boys restaurant. But we have a question that you can answer in the comments if you like: Has anyone ever tried A Hell Boy 2.0 with the Ghost Pepper chilli sauce?

The Boathouse Amberley: A Riverside Haven Serving Mediterranean Flavours With Sussex Soul

As the leaves tumble from the trees and autumn rolls in, The Boathouse Amberley is setting the stage for a season of flavour, atmosphere, and community. 

Perched on the tidal River Arun in the heart of the West Sussex countryside, this independent restaurant and bar is fast becoming the riverside retreat for locals and day-trippers alike.

Created by seasoned restaurateurs Jasper Gorst and Jamie Sherriff, The Boathouse blends over two decades of London hospitality know-how with a deep love of food, travel, and storytelling. 

Every detail, from tables carved out of a single Lebanese Cedar to Kuba cloth from Africa and a bar crafted from an genuine old lock gate, brings character and soul to this truly unique space.

A Menu that Sings of the Med, though Rooted in Sussex

The Boathouse's kitchen celebrates the best of land, sea, and season, with Mediterranean-inspired dishes designed for sharing and savouring. Guests can look forward to:

Fish so fresh it was landed that very morning

Sussex-grown Nutbourne tomatoes, picked at their sun-ripe peak

Handmade pasta rolled daily in-house

Wood-fired pizzas which are already a firm local favourite

A hand-picked wine list featuring boutique finds and rare reserves

A Riverside Escape, All Year Round

Open Thursday to Sunday for lunch and dinner (Autumn-Winter hours), The Boathouse invites guests to drop in for cocktails and pizza or linger over a leisurely Sunday lunch with sweeping river views. This winter, Sunday Roasts will take centre stage, showcasing premium cuts from trusted UK and Irish farms.

Events to Warm the Season

Beyond the menu, The Boathouse is crafting experiences:

Soulful Sundays with local DJs for the perfect wind-down afternoons.

Exclusive wine-tasting dinners hosted by the producers for the curious and the connoisseurs.

Plus, cameos from beloved neighbours like Barry the Goose and the occasional seal named Henry, adding their own charm to riverside life.

Follow along on Instagram and Facebook for event details, behind-the-scenes stories, and a flavour of what makes The Boathouse more than just a restaurant, it's a riverside community. And it's close to Amberley train station.

https://www.theboathouseamberley.co.uk

Aqua Restaurant Group Celebrates Quarter Century of Innovation, Design and Excellence

The Aqua Restaurant Group, the internationally famed hospitality collection founded by visionary restaurateur David Yeo, proudly marks its 25 years of excellence with a month-long celebration across all its restaurants worldwide. 

The Hong Kong-born brand first opened its doors in 2000, with its first Aqua restaurant on Hollywood Road, serving modern Italian cuisine with only 60 seats. 

This concept was a huge success, allowing the group to grow into an empire across London, New York, Miami, Dubai and Paris over the last 25 years.  

Guided by Yeo's passion for exceptional design, elevated ingredients and diverse culinary concepts, the group has now opened over twenty restaurants and bars around the world. Some of the most well-known names include Aqua Shard, Aqua Nueva, Aqua Kyoto and Hutong. 

To celebrate the group's success over the years, they have released a Past, Present and Future menu at their venues to spotlight the skill and creativity of its chefs across time. Some highlights include Aqua Kyoto's beloved Wagyu Gyoza revisited from its early menus and the Bluefin Tuna selection served on tuna bones, a sneak peak into their future menu. 

Guests can also choose to visit another iconic venue, Hutong Shard, for this special activation. The past dish includes the Wok-Tossed Lobster, first created in 2009 at Hutong's opening. Guests can indulge in a current favourite, Confit Carabinero with Lobster Broth Rice or venture into the future with Stewed Korean Beef in Clay Pot. 

Aqua Restaurant Group fans can get involved in the celebrations with the #MyAquaMoment social campaign, which invites guests to share their favourite memories for a chance to win dining experiences worldwide.

This is an exhilarating time for the group, as it celebrates 25 years of innovation, design and culinary excellence. A true global milestone for Aqua Restaurant Group.

https://aquarestaurantgroup.com

How to Make the Perfect Fried Bread

Few things bring comfort to the breakfast table quite like a golden, crisp slice of fried bread. 

It’s a classic of the Great British fry-up, often considered indulgent, but when done properly, it’s a thing of beauty. 

Perfect fried bread should be crisp on the outside, soft inside, and full of flavour without being greasy. Here’s how to achieve that perfect balance.

Choosing the Right Bread

Start with the bread itself — it makes all the difference.

Type: Medium-thick slices of white bread are traditional, but a good-quality farmhouse loaf or sourdough adds a touch of sophistication. Avoid pre-sliced supermarket bread that’s too thin, as it will soak up oil and potentially become soggy. Medium or thick sliced bread should be OK.

Fresh or Stale? Slightly stale bread (a day old) works best, as it absorbs less fat while still crisping up beautifully.

Picking Your Fat

This is where opinions become passionate. The fat you use will define the flavour.

Dripping: Traditionalists swear by beef dripping — it gives unbeatable flavour and crispness.

Lard: Another old-school favourite that fries evenly and crisps beautifully.

Oil: For a lighter option, use vegetable, sunflower, or rapeseed oil.

Butter: Adds a wonderful richness, but burns easily, so keep the heat low or mix it with oil to prevent scorching.

The Method: Step by Step

Heat the Pan:

Use a heavy frying pan and heat your chosen fat over medium heat. You want it hot enough to sizzle when the bread hits the pan, but not smoking.

Add the Bread:

Lay the slice in the pan. Don’t move it around — let it sit and develop a golden crust.

Press Gently:

Using a spatula, press the bread lightly to ensure even contact with the pan.

Flip Once:

When the underside is golden brown and crisp (after 1–2 minutes), flip it. Fry the other side for about the same time.

Drain:

Remove and place on kitchen paper for a few seconds to absorb any excess fat.

Serving Suggestions

Fried bread is a star on its own, but it’s also the perfect sidekick to:

A full English breakfast, eggs, sausages, bacon, baked beans, and mushrooms.

Poached eggs and tomatoes, for a lighter twist.

Brown sauce or ketchup, depending on your loyalties.

Or even as a base for a quick lunch, topped with mashed avocado, sautéed mushrooms, or melted cheese.

Tips for Perfection

Temperature control is key, too cool and the bread soaks up fat; too hot and it burns.

Don’t overload the pan, fry one or two slices at a time for best results.

Season lightly with salt and pepper just before serving to enhance the flavour.

A Final Word

Fried bread might seem simple, but it’s an art that’s easy to master with the right ingredients and care. Whether you’re making a full English breakfast or a late-night comfort snack, a perfectly fried slice adds that irresistible crunch and nostalgia that only true comfort food can deliver.

How to Organise a Thorough Deep Clean in Catering Premises

In need of a deep clean

Keeping your catering premises spotless isn’t just about first impressions, it’s about food safety, staff wellbeing, and compliance with UK hygiene regulations. 

A thorough deep clean goes well beyond the daily wipe-downs and mopping. 

It’s the essential process that keeps your kitchen safe, efficient, and inspection-ready at all times.

Here’s how to organise a deep clean that leaves no corner untouched.

1. Plan Ahead

Deep cleaning isn’t something to do on the fly. Schedule it well in advance, ideally outside of service hours or during quieter trading periods.

Make a checklist of all areas, equipment, and fixtures that need cleaning, from extraction hoods to behind fridges. Assign specific tasks to staff members or hire a professional cleaning company experienced in catering environments.

If you’re planning around a health inspection or seasonal menu change, book your deep clean at least a week before to allow for maintenance checks and follow-up cleaning.

2. Declutter and Disassemble

Before you start, clear all surfaces and storage areas. Remove utensils, ingredients, and portable appliances. Where possible, dismantle machinery such as slicers, mixers, and ventilation filters.

This ensures every hidden crevice and surface can be reached, and it helps prevent cross-contamination once everything is reassembled.

3. Use the Right Cleaning Products

Use food-safe degreasers and sanitisers that comply with BS EN 1276 or BS EN 13697 standards. These are proven to kill bacteria and viruses safely in food-handling environments.

For limescale and mineral deposits, use specialist descalers on sinks, dishwashers, and taps. Always follow manufacturer guidelines to avoid damaging stainless steel or rubber seals.

Label all cleaning chemicals clearly, and ensure staff wear appropriate PPE—gloves, aprons, and eye protection where needed.

4. Work Systematically

A top-to-bottom approach ensures dirt and grease don’t resettle on cleaned areas.

Follow this order:

Ceilings and vents – remove dust, cobwebs, and grease build-up.

Walls and tiles – wash and sanitise to remove splashes and residue.

Equipment – deep clean ovens, fryers, grills, and fridges, including seals and drip trays.

Floors and drains – scrub thoroughly and use enzymatic cleaners to prevent odours.

Use colour-coded cloths and mops to separate food prep, washroom, and front-of-house areas.

5. Don’t Forget Hidden and High-Risk Zones

Deep cleans are your chance to tackle the spots that daily cleaning often misses:

Under counters and behind appliances. I ate a meal in a local cafe. I dropped my pen on the floor whilst  and was horrified to see a half inch layer of dirt and grease under the counter. I fell ill with campylobacteriosis. And never ate there again. 

Extractor fans and filters

Seals on refrigeration units

Ice machines and beverage dispensers

Storage shelves and walk-in fridges

These are prime locations for grease, mould, and bacteria growth. Check them carefully.

6. Inspect, Repair, Replace

As you clean, take the opportunity to spot any maintenance issues, damaged tiles, cracked seals, frayed wires, or worn-out equipment. Fixing these early not only improves hygiene but can prevent costly breakdowns later.

7. Document Everything

In the UK, maintaining cleaning records is a key part of your Food Safety Management System (FSMS) and HACCP compliance.

Keep a detailed cleaning schedule that includes:

Dates of deep cleans

Areas covered

Staff or contractors responsible

Products used

Sign-off checks

This paperwork will serve you well during environmental health inspections.

8. Maintain Between Deep Cleans

A professional deep clean is most effective when supported by strong daily cleaning habits. Ensure staff know their roles and responsibilities for ongoing hygiene, keep cloths fresh, empty bins frequently, and monitor high-touch areas.

Setting a quarterly or biannual schedule for deep cleans keeps standards consistently high and your business always ready for inspection.

Final Cleaning Thoughts

A spotless kitchen is the hallmark of a professional catering operation. By planning your deep clean properly and documenting every step, you’ll create an environment that’s safe for staff, compliant with regulations, and welcoming for customers.

Remember: cleanliness isn’t just a legal requirement, it’s a reflection of your business values and your commitment to quality.

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How Your Restaurant, Pub or Café Could Stock Pieminister Pies

Discover how your restaurant, pub or café can stock Pieminister pies – the award-winning British pies loved for their flavour, ethics, and ease of service. Perfect for boosting your menu and attracting new customers.

How Your Restaurant, Pub or Café Could Stock Pieminister Pies

If you’re looking for a way to add hearty, crowd-pleasing comfort food to your menu, stocking Pieminister pies could be one of the smartest moves you make this season. 

Known for their quirky branding, ethical ingredients and exceptional flavour, these Bristol-based pies have built a loyal following across the UK.

Whether you run a cosy countryside pub, a modern café, or a busy restaurant in the city, bringing Pieminister pies to your menu can elevate your food offering, attract new customers, and make life easier in the kitchen.

Why Choose Pieminister?

Pieminister isn’t just another pie company — it’s a British success story. The brand is known for using 100% British meat, free-range chicken, and a wide range of vegetarian and vegan options that don’t compromise on flavour.

As a Certified B Corp, Pieminister also champions sustainability and ethical practices — from responsible sourcing to recyclable packaging. Stocking their pies allows your business to align with those same values, something that’s increasingly important to customers.

Easy to Serve, Hard to Beat

For busy hospitality venues, consistency and simplicity are key. Pieminister pies come ready to bake, making them ideal for pubs, cafés, and restaurants that want to serve fresh, high-quality meals without adding to prep time.

Pair them with mash, peas and gravy for a traditional comfort dish, or get creative with pie boards, tasting platters, or themed specials. With vegan, vegetarian and gluten-free options available, it’s easy to cater to every guest.

Perfect for Seasonal Menus and Promotions

Pieminister pies fit naturally into autumn and winter menus, when diners crave something warming and nostalgic. They’re also perfect for British Pie Week, Sunday lunches, or special pie-and-pint nights.

Try featuring bestsellers like Moo (British beef and ale), Heidi (goat’s cheese, sweet potato and spinach), or Kevin (a vegan mushroom and red wine pie) to suit every customer preference.

How to Stock Pieminister Pies

Stocking Pieminister pies is simple. You can become a trade customer directly through their website at pieminister.co.uk/trade, where you’ll find an easy enquiry form.

The Pieminister team will then help you choose the right range for your business, discuss pricing, and connect you with foodservice partners such as Bidfood, Brakes, and other regional distributors.

This makes adding Pieminister to your menu seamless, especially if you already use these suppliers for your existing orders.

Marketing Support That Works

When you partner with Pieminister, you’re not just buying pies — you’re tapping into a beloved British brand. They offer marketing assets, point-of-sale materials and digital content to help you promote your new menu items.

The brand recognition helps attract new diners while reinforcing your business’s reputation for serving quality, trusted food.

A Smart Move for British Hospitality

Whether you’re running a cosy pub, a vibrant café or a local restaurant, stocking Pieminister pies gives you a menu item that’s easy to serve, ethical, and loved by customers across the UK.

So if you’re ready to serve comfort food with conscience, visit pieminister.co.uk/trade and start stocking these award-winning pies today.

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