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The Beefy Boys Fire Up the Grill for Low and Slow BBQ Nights

Award-winning burger legends The Beefy Boys are turning up the heat in Hereford once again, firing up the smokers for weekly BBQ Nights following a string of sold-out summer sessions.

Hosted by renowned Pit Master Ashley Tunley of Big Smoke BBQ, these nights celebrate the deep and smoky flavours of authentic Texas-style barbecue, cooked low and slow over 100% Herefordshire wood for the ultimate in flavour hits.

Taking place exclusively on Friday and Saturday evenings, guests can enjoy an indulgent BBQ feast for £45 per person featuring 1lb of carefully sourced meats, all smoked to absolute perfection.

Guests can expect an epic line up of meaty BBQ favourites, including melt-in-your-mouth smoked Beef Brisket, tender Pork Belly, Hot Honey Burnt Ends, Maple-Brined Turkey, Hereford Hotlink Sausages, and Low & Slow cooked Beef Cheeks.

But it doesn't end there, as a selection of drool-worthy homemade sides are also available, including Mac 'n' Cheese, Brisket Pit Beans, Mustard Maple Slaw, Pickles, and Brioche Bread, plus a complimentary glass of Peach Iced Tea for each guest.

To take things up a notch, guests can pair their BBQ feast with a range of signature and seasonal cocktails, including a Key Lime Pie Martini, Winter Iced Tea, and Winter Spritz.

Those going alcohol-free can enjoy mocktails such as the Mary Berry or The Beefy Maid. While dessert lovers can indulge in one of The Beefy Boys' many hardshakes [alcoholic milkshakes], available in Tiramisu and Espresso Martini flavours.

Co-founder Anthony 'Murf' Murphy told That's Food and Drink: “The Beefy Boys' story was never just about burgers; it all started with backyard BBQs.

"After travelling across the States and tasting real Southern BBQ in places like Texas and Louisiana, we want to bring that same authenticity home to Hereford. This is BBQ done properly, smoked low and slow, over wood, with zero shortcuts.”

Due to the nature of their slow-cooked process, spaces are limited, and pre-booking is absolutely  essential.

Until earlier this year, The Beefy Boys' BBQ Nights had been a special invite-only experience and sold out every time. 

But now The Beefy Boys are opening up the fire pit to all, but with limited seats and meat smoked fresh for each night, the BBQ Nights are set to be one of the hottest tickets in town.

Bookings for The Beefy Boys' BBQ Nights on Friday and Saturday evenings are now open. Don't miss your chance to get a seat at the hottest BBQ in town.

https://thebeefyboys.com/the-beefy-bbq.

Pit Kitchen Unveils the Cotswolds' Ultimate Winter Dining Experience With New Menu and All-Weather Marquee

Cosy log fires and rotisserie-style chicken and pork belly, against the backdrop of the Cotswold Hills. Sounds perfect, yes? 

This winter, Pit Kitchen is turning up the heat at Todenham Farm, near Moreton-in-Marsh, with a brand-new all-weather dining space and a comforting rotisserie-style menu for the colder months. 

Set under the shadow of their iconic barn, the 80-cover space will bring all the warmth and charm of Pit Kitchen's s open-fire cooking to a cosy indoor setting. 

The permanent, all-weather structure stays true to Pit's organic aesthetic, with rustic wooden dining tables, a 45ft hessian runner, greenery, and hops draped from the ceiling. 

Roaring log fires and festoon lighting complete the look, and will create a welcoming space that's perfectly protected from the elements.

The new winter menu introduces rotisserie-style cooking, with hearty, flavour-packed dishes perfect for the colder season. 

Highlights include quarter and half rotisserie chicken, slow-cooked pork belly, and generous sides of homemade chips, sourdough flatbreads, and short-grain herby rice. Each dish comes with a choice of spiced, herby, or creamy sauces, bringing a little fire to every plate.

For dessert, guests will be able to indulge in mille-feuille, rich dark chocolate mousse, and a sharing selection of homemade doughnuts, from sticky toffee and treacle to blood orange and pistachio.

Pit Kitchen's menus are built around consciously sourced, seasonal ingredients from local suppliers, including meat from Todenham Manor Farm and fresh produce from Drinkwater Farm.

Known for its bold, open-fire cooking, globally-inspired small plates, and a relaxed communal atmosphere, Pit Kitchen has been delighting food-lovers in the Cotswolds since 2019.

George Uren leads the kitchen with more than a decade of experience in hospitality. After two years training at River Cottage Farm in Dorset, where he developed a deep respect for agriculture, seasonality, and wild food, George went on to work in restaurants of all styles, from Michelin fine dining to casual dining, both in the UK and Australia, as well as food development for leading brands.

Meanwhile Adam Thomas, a natural people person and the driving force behind Pit's warm and welcoming atmosphere, ensures that culture, community, and fun are at the heart of everything they do.

“We've always wanted to create a space where people can enjoy our food whatever the weather,” George told That's Food and Drink. 

“This new marquee will let us do just that, and will create a warm and relaxed atmosphere where visitors can settle in for a comforting meal surrounded by great people, good drinks, music, and the smell of fire.”

“Pit Kitchen has always been about bringing people together,” added Adam. “This new space means we can do that all year round. We can't wait to see it come to life over winter, especially as we head into Christmas.”

Pit Kitchen's new covered dining space is the perfect spot for cosy Cotswold evenings, festive gatherings, and lazy weekend lunches. The winter concept opens on 6th November running Thursday – Sunday throughout the winter season. 

Bookings are now via Pit Kitchen's new online system at [https://book.easytable.com/book/?id=44c5b&lang=auto]. Walk-ins are welcome on a first-come, first-served basis, though advance booking is highly recommended to guarantee food service.

Visit https://www.pitkitchen.co.uk to find out more.

Richmond-Based Business Warns Epr Scheme Creating 'Unfair Market' as Glass Sales Plunge £400,000

One Water sells spring water in a variety of formats to supermarkets, wholesale and catering and the travel sector, and is the official water partner of Brentford FC. 

With each product sold, a donation is made to The One Foundation to fund clean water projects around the world. 

Their glass range was widely used in hospitality venues in the UK, however the new regulations have given One Water no option but to increase glass product prices and this has meant customers have been dropping in their droves.

One Water's founder Duncan Goose believes the EPR bill was broadly in line with expectations after months of preparation, but criticised the surprise addition of a 4% impairment charge to cover debts from non-compliant businesses, as well as an additional scheme administration fee, despite having already paid to register with the Environment Agency.

The firm said the financial impact of EPR has forced a review of operating costs. While it has ruled out cutting support to its charity partner, The One Foundation, it must now consider reducing its use of glass packaging and recovering some costs through customer price increases. 

Thus far, the firm has been hit by £400,000 in lost sales, mostly through hotels, bars and restaurants.

Duncan Goose told That's Food and Drink: “We have had to review our operating costs, and we're adamant that we won't cut support to our charity partner, The One Foundation. 

"We will have to rethink what we do with our glass packaging going forward, and monitor our price increase, we've already had to increase the costs. Larger companies may be better equipped to absorb these costs, but we're competing against brands that have not yet registered or submitted data, creating a highly distorted and unfair market. We need better levels of enforcement, beyond a reporting hotline and an impairment charge, there is not much more being done to ensure that we have a level playing field here.”

Under previous rules, customers covered 48% of waste management fees.

Duncan Goose wants the UK to rethink how it looks at Deposit Return Schemes (DRS) once more. 

“Including glass within DRS would remove a major distortion. Drinks containers included within the future DRS scheme are exempt from EPR, which incentivises a switch from glass to plastic on cost grounds - undermining sustainability goals. 

"EPR in its current form places a disproportionate burden on responsible, compliant businesses, while allowing non-compliance to distort the market. 

"Effective enforcement and a more coherent national strategy could ensure the scheme achieves its intended environmental goals without penalising those who are playing by the rules.”

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Five Reasons to Fall for Pumpkins

Halloween brings plenty of fun carving the traditional pumpkin but we often neglect to make the most of this versatile fruit which has a host of health benefits, alongside warding off the evil spirits of its folklore roots!

Here at That's Food and Drink we are always mindful that far too many pumpkins are wasted at Halloween and we are always working to help stop this from occurring.

Today, for example, my wife got out one of her cookery books and prepared an absolutely delicious pumpkin and apple soup. 

Leading nutritionist Sarah Osborne, of So Nutrition, told That's Food and Drink: “Pumpkins are full of fibre and contain beta-carotene and vitamin C, making them brilliant for your gut, skin and immune system. For families and friends coming together at Halloween, this is a great opportunity to celebrate seasonal foods and enjoy the colours, smells and textures of autumn.”

So what’s so special about the pumpkin?

Firstly, pumpkin flesh is rich in fibre to support digestion and gut health.

Pumpkins are also packed with vital antioxidants that help reduce stress and support long-term health. Beta-carotene, one of those antioxidants, converts to vitamin A for immune support and eye health.

The fibre and high water content in pumpkins support appetite regulation and steady energy levels by stabilising blood sugar.

Potassium and other compounds in the pumpkin also contribute to heart and circulation health, promoting healthy blood pressure.

Finally, pumpkin seeds are high in magnesium, iron and zinc, which are all great for energy and brain health.

“There are plenty simple recipes to use up the pumpkin flesh carved out of your Halloween lantern and make the most of this nutrient-dense food,” explains Sarah Osborne. “You can roast it, mash it, blend it into soups, bake it into breads or muffins, stir it into curries, or even add it to smoothies.”

So Nutrition's pumpkin and banana bread 

This light, sweet-tasting loaf is easy to make and packed with nutrients. You don’t need fancy kitchen equipment, just a bowl, a wooden spoon and a cake or loaf tin.

Ingredients 

100 g butter 

200 g sugar (brown, white or coconut sugar all work) 

200 g pumpkin purée 

2 mashed bananas 

200 g plain flour 

½ tsp ginger 

½ tsp mixed spice (optional) 

¾ tsp baking powder 

2 eggs 

Method 

Preheat the oven to 180°C and line your cake or loaf tin. 

Beat the sugar and butter together until smooth. 

Add the pumpkin purée and mashed bananas and mix well. 

Add the eggs, then gently fold in the dry ingredients – don’t overmix. 

Pour into the lined tin and bake for 55 minutes to 1 hour, or until a skewer comes out clean. 

Sarah Osborne is registered with the Complementary Natural Healthcare Council (CNHC) and the British Association of Nutrition and Lifestyle Medicine (BANT). 

Sarah graduated from The College of Naturopathic Medicine with Distinction in Nutritional Therapy and has undertaken additional training with the International Coaching Federation (ICF). Sarah is also a clinic supervisor and lecturer with the College of Naturopathic Medicine (CNM). 

In 2024, Sarah was named Nutritionist of the Year. Sarah has also written a number of recipe books which you can view here https://adhdandnutrition.co.uk/pages/recipes

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World Psoriasis Day: Foods and Supplements That May Help Soothe Your Skin

Every year on World Psoriasis Day (29 October), people around the world come together to raise awareness of psoriasis, a long-term autoimmune condition that causes skin cells to multiply too quickly, leading to dry, itchy, and inflamed patches. 

While there’s no known cure, many people find that lifestyle changes, including diet and targeted supplements, can help reduce flare-ups and improve overall skin health.

Understanding Psoriasis and Diet

Psoriasis is an inflammatory condition, so foods that reduce inflammation may help keep symptoms in check. 

While everyone’s triggers can differ, eating a balanced diet that supports gut health and reduces systemic inflammation is often beneficial.

Here are some of the most widely researched foods and supplements for supporting skin health if you have psoriasis.

1. Anti-inflammatory Superfoods

Focus on foods rich in antioxidants and omega-3 fatty acids, which help the body combat inflammation:

Oily fish such as salmon, mackerel, sardines, and trout

Flaxseeds and chia seeds, plant-based sources of omega-3s

Berries, leafy greens, tomatoes, and broccoli, which are high in antioxidants

Olive oil, particularly extra virgin, as a heart- and skin-friendly fat

These foods can help reduce inflammatory markers in the body, potentially lessening the frequency or severity of psoriasis flare-ups.

2. Gluten and Trigger Foods

Some people with psoriasis report improvements after reducing or eliminating gluten — the protein found in wheat, barley, and rye. Studies suggest that people with psoriasis are more likely to have gluten sensitivity, even without coeliac disease.

Other potential triggers include:

Processed foods and refined sugars

Red and processed meats

Full-fat dairy

Alcohol, particularly beer

Keeping a food diary can help identify which foods worsen your symptoms.

3. Helpful Supplements

While diet should come first, certain supplements can complement a psoriasis-friendly eating plan:

Vitamin D – Plays a vital role in immune regulation and skin cell growth. Many people in the UK are deficient, especially in winter months.

Omega-3 Fish Oil – Supports anti-inflammatory processes in the skin and joints.

Probiotics – Help balance gut bacteria, which may influence inflammatory and autoimmune responses.

Turmeric (Curcumin) – Known for its anti-inflammatory and antioxidant properties; look for supplements with black pepper extract for better absorption.

Zinc – Supports skin healing and immune function.

Always speak to a GP or dermatologist before starting new supplements, especially if you’re on medication or have other health conditions.

4. Hydration and Lifestyle Support

Drinking plenty of water helps keep the skin hydrated from within. Meanwhile, stress reduction, good sleep, and regular gentle exercise (such as walking or yoga) all play a role in keeping inflammation low.

Avoiding smoking and excessive alcohol is also key, as both are linked to worsening psoriasis symptoms.

Psoriasis-Friendly Recipes & Meal Ideas

Eating well doesn’t have to mean bland or boring. These simple dishes feature anti-inflammatory, nutrient-rich ingredients that can support skin health.

1. Turmeric Salmon with Garlic Greens

Ingredients:

2 salmon fillets

1 tsp turmeric powder

1 tbsp olive oil

2 cloves garlic, sliced

A handful of kale or spinach

Squeeze of lemon

Method:

Brush salmon with olive oil and sprinkle with turmeric, salt, and pepper. Bake or pan-fry until golden. In a separate pan, sauté garlic in olive oil, add greens, and cook until wilted. Serve together with a drizzle of lemon juice.

Why it helps: Omega-3s from salmon and curcumin from turmeric both reduce inflammation.

2. Blueberry and Chia Smoothie

Ingredients:

1 cup almond or oat milk

½ cup frozen blueberries

1 tbsp chia seeds

½ banana

1 tsp honey (optional)

Method:

Blend all ingredients until smooth. Enjoy chilled.

Why it helps: Blueberries are packed with antioxidants, while chia seeds add plant-based omega-3s.

3. Quinoa and Roasted Veg Bowl

Ingredients:

1 cup cooked quinoa

1 courgette, sliced

1 red pepper, chopped

½ red onion, chopped

1 tbsp olive oil

Handful of spinach or rocket

Method:

Toss veg with olive oil and roast at 180°C for 20 minutes. Serve over quinoa with a drizzle of olive oil and a sprinkle of herbs.

Why it helps: Gluten-free quinoa supports gut health, while colourful veg provides essential antioxidants.

World Psoriasis Day: Raising Awareness and Taking Action

World Psoriasis Day is about more than awareness, it’s a reminder that psoriasis affects over 125 million people globally, and that diet and lifestyle can make a meaningful difference. 

By understanding your triggers and supporting your body with nutrient-rich foods and targeted supplements, you can take positive steps toward better skin health and overall wellbeing.

If you’re living with psoriasis, speak with your GP or a registered dietitian about developing a diet plan that works for you. The right foods, combined with medical treatment and self-care, can help you manage symptoms and live more comfortably.

UK Support Resources

Psoriasis Association (UK): www.psoriasis-association.org.uk

NHS Psoriasis Overview: www.nhs.uk/conditions/psoriasis

National Eczema and Psoriasis Society (Scotland): www.nepsos.org.uk