How to Stage Catered Parties to Celebrate International Artist Day

International Artist Day, celebrated every year on 25th October, is the perfect opportunity to honour creativity in all its forms, from painters and photographers to musicians, sculptors, and designers. 

Whether you’re hosting a gallery event, a corporate celebration, or a private soirée, staging a catered party that reflects the spirit of art can turn an ordinary gathering into a masterpiece.

Here’s how to plan a catered event that truly celebrates the artistry of food, décor, and expression.

1. Choose a Theme That Reflects the Arts

Start by deciding what kind of art your event will celebrate. Is it fine art, live performance, fashion design, or something eclectic? Your theme will influence every detail — from table décor to menu style.

Ideas include:

Modern Masters: Clean lines, bold colours, and geometric plating.

Classic Renaissance: Candlelight, rich tones, and traditional European dishes.

Street Art Soirée: Graffiti-inspired backdrops, finger foods, and urban cocktails.

Local Talent Showcase: Invite local artists to display their work, with catering that highlights local ingredients and regional flavours.

2. Work with Caterers Who Think Creatively

International Artist Day is all about creativity, so your caterer should reflect that. Instead of a standard buffet, ask your catering team to present dishes as works of art.

Some creative catering ideas:

Palette Plates: Arrange appetisers like a painter’s palette, colourful dips, crudités, and edible flowers.

Sculptural Desserts: Think chocolate shapes, sugar art, or tiered platters that double as centrepieces.

Interactive Food Stations: Guests can “paint” their own desserts with sauces or toppings, or build their own “canapé canvas.”

3. Pair Art with Drinks

Complement your artistic menu with drinks that have visual flair. Signature cocktails can be inspired by famous artists or art movements, for example, a “Picasso Punch” full of bold colours, or a “Monet Mist” cocktail with layered pastel hues.

If you prefer a more elegant affair, offer wine and cheese pairings that reflect different regions known for both art and fine dining, France, Italy, or Spain are all perfect choices.

4. Make the Venue Part of the Art

Consider hosting your celebration in an art gallery, local studio, or creative space. The surroundings themselves will enhance the mood, and your catering setup can complement the venue’s artistic vibe.

If that’s not possible, transform your space with art-inspired décor:

Frame prints of local artists’ work.

Use easels for menu displays.

Add splashes of colour through lighting and table linens.

5. Add Live Artistic Performances

Food may feed the body, but performance art feeds the soul. Hire a live painter, musician, or sculptor to create during the event, guests love watching art come to life.

Alternatively, bring in a calligrapher or caricaturist to create personalised keepsakes for guests. This adds a beautiful experiential layer to your catered celebration.

6. Support the Arts Through Your Event

If you’re hosting the event commercially, such as for a restaurant, hotel, or gallery, consider donating a portion of ticket sales or bar proceeds to a local art charity or community arts project. It’s a wonderful way to make your celebration meaningful while supporting emerging talent.

Final Touch: The Art of Presentation

Remember, presentation is everything. On International Artist Day, your catered party isn’t just about good food, it’s about turning every bite, sound, and sight into a sensory experience. Encourage creativity, collaboration, and appreciation for those who make the world more beautiful through art.

Inspiration in every flavour, creativity on every plate. That’s how you celebrate International Artist Day.

Cow & Sow Sets New National Standard: "The Butcher's Club" Surpasses £100k in Sales, Validating Mark Warburton's Vision for Hyper-Tailored Guest Loyalty

Cow & Sow, the acclaimed independent, family-run, B-Corp certified steak restaurant, today revealed that its innovative, digital wallet-based loyalty programme, "The Butcher's Club," has generated over £100,000 in direct sales since launching just100 days ago.

The programme's success, attracting over 5,000 signed-up members, cements Founder Mark Warburton's reputation as an industry leader pioneering a new standard for data-driven, hyper-personalised hospitality across the UK.

"The Butcher's Club" is not merely a rewards scheme; it's a strategic tool for deepening customer relationships. By eliminating the friction of a separate app and integrating directly into guests' digital wallets, Cow & Sow captures rich, real-time data on diner preferences and behaviour. This data-led approach enables Cow & Sow to deliver highly individualised, hyper-tailored experiences that transcend traditional transactional loyalty.

"The future of dining loyalty is about knowing your customer so intimately you can anticipate their needs before they walk through the door. Not only are we capturing rich, granular data, we are elevating the customer journey, converting customers from 'fans' to 'loyal followers,'" Mark Warburton, Founder of Cow & Sow, told That's Food and Drink.

"Achieving over £100,000 in sales directly through The Butcher's Club in just 100 days demonstrates the commercial power of moving beyond generic points. 

"Our approach, as the data is gathered, will enable us to understand that a specific diner prefers a Malbec with their Ribeye on a Tuesday, or that another always opts for the Onion Blossom reward. This is how we craft a truly bespoke, memorable experience every single time."

Key Metrics and Personalised Engagement

The program's performance metrics underscore its effectiveness in driving both frequency and spend, cementing Cow & Sow's role as a leader in innovative customer engagement:

Sales Generation: Over £100,000 in direct sales generated by members in 100 days.

Membership Growth: Over 5,000 signed-up members across three locations.

Increased Value: Members are visiting more frequently and spending more per head, reflecting the high value they place on the customised perks.

Seamless Digital Integration: The digital wallet-based pass provides a friction-free experience, allowing Cow & Sow to focus entirely on the quality of the dining experience and personalised interactions.

Evolving Membership Tiers and Exclusive Loyalty Ecosystem

"The Butcher's Club" provides an escalating structure of rewards, each tier designed for a distinct level of engagement, ensuring every guest feels valued:

The Apprentice Butcher, Free to join. Early access to events, Free Birthday Caramel Tart, Half Price Bottle Still Wine on Mondays

The Master Butcher, £65/month. Welcome gift: Branded Hoodie and 2 wine glasses, monthly complimentary Pichanha sharing steak, Monthly bottle of Cow & Sow Malbec, Exclusive Tastings and event invitations and more. Value worth over £100 per month, plus a £80 sign-up gift.

The Connoisseur Butcher, £105/month. Coming soon. Their newest tier for unparalleled luxury and hyper-tailored benefits.

All tiers include a “Free Spin the Wheel”, where prizes can be won, ranging from a Free side dish to a Tomahawk steak, worth £150.00!

Building Strategic Relationships: The Ambassador Schemes

To further cement its position as a hospitality innovator, Cow & Sow has developed a sophisticated suite of invite-only Ambassador schemes designed to reward local stakeholders and valued partners:

Business Ambassador Scheme: This highly successful corporate loyalty program boasts over 200 member companies across two cities, offering exclusive rewards designed for local office teams. Due to high demand, the scheme currently operates a waiting list, with businesses invited to request collaboration and partnership.

VIP Ambassador Scheme: The restaurant's exclusive "Nando's Black Card" equivalent, this tier is reserved for key friends, family, and influential personal contacts, offering the highest level of complimentary perks and priority concierge.

Team Employee Scheme: A newly launched internal initiative providing a monthly bundle of perks, complimentary food, and drink products for our team to gift or enjoy, ensuring our people are our first and most valued ambassadors.

Cow & Sow is committed to leading the hospitality sector by transforming great meals into unforgettable, hyper-tailored dining experiences, solidifying its position at the forefront of innovative restaurant loyalty programs and premium steakhouse dining.

B Corp Certification: Cow & Sow is proud to be a B Corp certified business, demonstrating its 

Website: https://thecowandsow.co.uk

The Butcher's Club: https://thecowandsow.co.uk/butchersclub

Social Media:

https://www.instagram.com/thecowandsow

https://www.tiktok.com/@thecowandsow

https://www.facebook.com/cowandsowbirmingham

https://www.facebook.com/cowandsowclifton

https://www.facebook.com/cowandsowqueensquare

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The Chartered Institute of Brewers and Distillers Launches its Latest Short Course: Whisk(e)y Production

The Chartered Institute of Brewers and Distillers (CIBD), the most widely recognised provider of technical education in the distilling industry, has launched a brand new self-assessed and on demand technical short course in Whisk(e)y Production.

TheWhisk(e)y Production course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses. It's aimed at distillers producing whisk(e)y in distilleries of all sizes, providing a practical understanding of all stages of the whisk(e)y production processes.

The course provides essential knowledge and best practice for whisk(e)y production at a commercial scale.

The course covers raw materials, how to understand their specifications, how they’re used to produce wort, fermentation, batch and continuous still distillation, maturation and blending. It also explains how to assess and analyse whiskies using laboratory and sensory methods.

This course has been developed in collaboration with leading distillers and spirits experts. These include:

Billy Mitchell – Consultant, Will and Spirit Limited

Ian Thorn – Master Distiller and Operations Manager, Starward Whisky Distillery

Chris Thomson – Master Distiller, Pernod Ricard

Kim Møller-Elshøj - Consultant, Whiskymaker & Co

The Whisk(e)y Production course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.

The course includes a downloadable PDF with technical information including :

A summary of the key points of the course

Details of the significance of the analyses carried out during productionKey calculations for whisk(e)y production

An overview of whisk(e)y production from raw materials through to blending

The course features text, videos, animations, quizzes, and online games to enhance learning. At the end of the course, learners receive a Certificate of Completion.

On this announcement, Ed Wray, Technical Development Manager for distilling, told That's Food and Drink: “This short course provides in-depth scientific and technical information specifically about whisk(e)y production. 

"It's written in collaboration with experts in the field and with the technical rigour and accuracy you rightfully expect from the CIBD. 

"If you want to gain an understanding of whisk(e)y production from grain to glass, or you want to optimise your whisk(e)y production processes, then this is the course for you!”

https://www.cibd.org.uk

The Potential Side Effects of Artificial and Other Sugar Substitutes

In recent years, artificial and natural sugar substitutes have become increasingly popular among those looking to cut calories, manage diabetes, or simply reduce their sugar intake. 

From tabletop sweeteners like aspartame and saccharin to newer “natural” alternatives such as stevia, erythritol, and monk fruit extract, there’s no shortage of options on supermarket shelves.

However, while these sugar substitutes may offer benefits such as fewer calories or a lower glycaemic impact, they’re not entirely without risks or potential side effects. Understanding how they affect your body can help you make more informed choices.

1. Artificial Sweeteners and Digestive Distress

Some artificial sweeteners, particularly sorbitol, mannitol, and xylitol, are sugar alcohols that can cause bloating, gas, and diarrhoea when consumed in large amounts. This is because they’re only partially absorbed in the gut, where they ferment and draw water into the intestines.

For those with irritable bowel syndrome (IBS) or sensitive digestion, even small amounts can cause discomfort. Products labelled as “sugar-free” often contain these sweeteners, so it’s worth reading ingredient lists carefully.

2. Headaches and Sensitivities

A small percentage of people report headaches, dizziness, or mood changes after consuming aspartame, a commonly used sweetener found in diet drinks and low-calorie foods. While most studies suggest aspartame is safe within approved limits, sensitivity varies from person to person. If you notice consistent symptoms after consuming artificially sweetened products, it might be worth cutting back to see if things improve.

3. Blood Sugar and Insulin Responses

Although many substitutes have little to no effect on blood sugar, some, like maltitol and sorbitol, still have a glycaemic index that is higher than zero. 

This means they can raise blood sugar slightly, which could be significant for some people managing diabetes.

Additionally, emerging research has suggested that frequent consumption of some artificial sweeteners may alter the body’s insulin response or gut microbiome, though the evidence remains mixed and under investigation.

4. Changes in Gut Health

One area of growing concern is how sweeteners affect the gut microbiota, that's the community of beneficial bacteria in the digestive system.

 Some studies suggest certain sweeteners (including sucralose and saccharin) may alter gut bacteria in ways that could impact metabolism or inflammation.

While research is still ongoing, moderation remains a sensible approach. Your gut health thrives on variety and balance, so a diet relying heavily on artificial sweeteners may not be ideal in the long term.

5. Cravings and Appetite

Although sugar substitutes are designed to help reduce calorie intake, some evidence suggests they may confuse the body’s natural hunger cues. When the brain tastes sweetness but receives no calories, it might trigger stronger cravings for sugary or high-carb foods later on.

If your goal is to cut down on sugar entirely, it may be worth using sweeteners as a stepping stone rather than a permanent replacement.

6. Potential Allergic Reactions

Though rare, some individuals experience allergic-type reactions such as rashes, itching, or swelling after consuming specific artificial sweeteners. These cases are uncommon but worth noting, especially if symptoms appear after introducing a new product into your diet. My wife, for example, cannot tolerate stevia.

7. The Bottom Line

For most people, occasional use of sugar substitutes is perfectly safe, and can even be helpful in managing conditions like diabetes or obesity. However, overreliance on them may bring unintended consequences, from digestive issues to shifts in gut health or cravings.

When choosing a sweetener, it’s best to:

Rotate between natural and artificial options rather than sticking to one type.

Read labels carefully, especially for sugar alcohols.

Listen to your body, if something causes discomfort, stop using it.

Focus on reducing overall sweetness in your diet over time.

As with most things in nutrition, moderation is key.

In summary: Sugar substitutes can be useful tools for cutting calories and controlling blood sugar, but they’re not a perfect solution. 

Staying mindful of how they affect your digestion, energy levels, and cravings can help you find the balance that works best for your health and wellbeing.

Celebrate Halloween at Tigermilk With Free Tequila and Mezcal Shots

Exclusively on Friday, 31st October, guests can toast to Halloween with a choice of El Rayo Tequila or Ojo de Dios Mezcal - a fitting tribute to Tigermilk's love of agave spirits and after-dark revelry.

Located mere minutes away from Tottenham Court Road Station, Tigermilk channels the energy and warmth of Latin America through its vibrant atmosphere, bold interiors, and dishes that balance sunshine with spice.

Highlights from the menu include fresh ceviche, cochinita pibil tacos, and a signature agave-marinated T-bone - all best enjoyed with a glass from its impressive collection of over 250 bottles of tequila and mezcal.

Raise your (shot) glass this Halloween, at Tigermilk London. To book your table, visit www.tigermilkrestaurants.com/restaurants/london.

T&C apply, please ask for details.

Animal Welfare Campaigners Call For End of Boiling Crustaceans Alive

Animal welfare campaigners are furious over the mistreatment of crabs and lobsters, calling on the Labour government make 2025 the year Britain bans boiling animals alive. 

With public concern growing, advocates say it’s time to end this cruel practice once and for all.

Led by Crustacean Compassion, activists, celebrities, and animal welfare organisations -  including Compassion in World Farming, Animal Aid, Humane World for Animals and the Animal Law Foundation - gathered outside Westminster to turn up the heat on the UK government. 

Their message to newly appointed Defra Secretary Emma Reynolds was clear: to outlaw the painful and outdated practice of boiling sentient decapod crustaceans like crabs, prawns, and lobsters alive.

“Boiling animals alive is a cruel practice that has no place today” TV presenter Wendy Turner Webster, ambassador for Crustacean Compassion, told That's Food and Drink.

“Scientific evidence  shows animals like crabs and lobsters do feel pain, yet they remain unprotected under legalisation and the suffering continues, unchecked. We’re urging the government to act swiftly to end this needless cruelty.”

Since the inclusion of decapod crustaceans in Animal Welfare (Sentience) Act 2022, campaigners have waited for stronger legal protections to follow, protection that still hasn’t arrived, despite overwhelming scientific consensus that these animals feel pain. There are no regulations, no legislation and no protection for decapod crustaceans.

CEO of Crustacean Compassion, Dr Ben Sturgeon added: “When live, conscious decapod crustaceans are placed into a pot of boiling water, they endure several minutes of excruciating, agonising pain before they die. This is torture for crabs and lobsters and is completely avoidable. 

"The science is settled, the public is concerned, and the cruelty is undeniable. The law must follow. The government has done little to protect these animals, but we can change that. Let’s make 2025 the year we ban boiling alive.”

Recent polling shows public support for protection is strong:

65% of people back a ban on boiling crabs and lobsters alive

75% support humane slaughter methods for decapod crustaceans in restaurants

The public wants compassion to become the standard – and so do chefs. Crustacean Compassion’s new ‘Kinder Kitchens’ campaign is helping culinary professionals move away from cruel practices like boiling alive and adopt humane alternatives such as electrical stunning which renders crustaceans unconscious before they’re killed, preventing them feeling pain.

Dr Ben Sturgeon continues: "We’re seeing a real appetite for change. Chefs and seafood professionals want to do better, they’re asking for guidance and embracing humane methods like electrical stunning. Kinder Kitchens is about supporting that transition and ensuring the industry is ready to lead with compassion once boiling alive is banned."

As pressure mounts on the government to act, campaigners are urging policymakers to listen to the science, reflect public sentiment, and take decisive action to protect decapod crustaceans from needless suffering. With growing industry support for humane alternatives and overwhelming public backing, the message is clear: boiling animals alive belongs in the past and 2025 must be the year Britain leads with compassion and bans this cruel practice for good.

Bold New Chapter: Fundraising Dinner to Build a Sustainability Cookery School in Gambia

Waste to Wonder Worldwide is proud to announce its first-ever fundraising dinner on Thursday 6 November 2025 at Oasis St Martins Village in London. 

The special evening will bring together leaders from across business, sustainability, and the community to raise vital funds for the creation of a Sustainability Cookery School in Gambia, a ground breaking project designed to tackle hunger, build climate resilience, and empower young people with the skills to feed futures.

33% of Gambia's population living below the poverty line and one in four children suffering from malnutrition. 

The Sustainability Cookery School will provide students with practical skills in sustainable agriculture and cooking, enabling them to grow climate-resilient crops, prepare nutritious meals, and create income opportunities for their communities.

Developed in collaboration with internationally renowned chef Conor Spacey and local partners including Global Orphan Empowerment Academy, the school will operate off-grid with a solar-powered borewell, renewable energy systems, and a hydrogen-powered cooking unit. It represents a bold, community-led model of climate action and social change.

“This project goes far beyond building a school,” Michael Amos, Managing Director of Waste to Wonder Worldwide told That's Food and Drink. 

“It’s about equipping the next generation with the knowledge and tools to build food security in one of the most climate-challenged parts of the world. Every ticket, every conversation, every moment on the night will help turn this vision into reality.”

Guests will enjoy a chef-curated menu, live music and storytelling from partners and communities around the world. 100% of proceeds from the evening will directly support the construction and launch of the Sustainability Cookery School in 2026.

Last Remaining Tickets: https://buytickets.at/wastetowonderworldwide/1819772

https://www.wastetowonder.com/cookery-school

FACTFILE:

Waste to Wonder Worldwide is a Social Enterprise and Charity (No. 1099665) leading one of the largest ethical reuse programmes of its kind. Since 2003, the organisation has supported more than 1,500 schools in 47 countries, diverted over 2,500 tonnes of furniture from landfill annually, and generated more than £45 million in fair market value for global educational and community projects. Waste to Wonder’s work supports 16 of the 17 United Nations Sustainable Development Goals.

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