Cheesy Mash Bake (The Ultimate Comfort Food Traybake)

There are days when only proper, rib-sticking comfort food will do, and this cheesy mash bake absolutely delivers.

It’s hearty, flexible, and perfect for using up whatever you’ve got lurking in the fridge or freezer. Best of all, it’s simple enough for a midweek tea but indulgent enough to feel like a treat.

This is the kind of no-nonsense cooking we love at That’s Food and Drink: filling, adaptable, and gloriously cheesy.

Cheesy Mash Bake Recipe

Serves: 4–6

Prep time: 20 minutes

Cook time: 40–50 minutes

Ingredients

For the base

500g minced beef or diced beef (or a mix)

1–2 cups mixed vegetables (peas, carrots, sweetcorn, onions – whatever you fancy)

500–750ml beef stock (enough to keep things lovely and saucy)

Salt and black pepper, to taste

For the mash topping

1kg potatoes, peeled and chopped

Butter and a splash of milk

100–150g grated cheese (cheddar works beautifully)

For the cheesy finish

Thick slices of cheese (cheddar, Red Leicester, or a mix)

Method

Preheat the oven to 200°C (180°C fan).

Cook the potatoes in salted water until soft. Drain, mash with butter and milk, then stir through the grated cheese. Season well.

Prepare the filling

Grease a large casserole dish. Add the minced meat or cubed beef, scatter over the mixed vegetables, and pour in enough stock to generously cover the base. Season with salt and pepper.

Top with mash

Spoon the cheesy mash over the filling and spread it thickly right to the edges.

Add the final cheese layer

Lay thick slices of cheese over the mash for that golden, bubbling top.

Bake

Place in the oven and cook for 40–50 minutes, until piping hot, bubbling at the edges, and beautifully golden on top.

Serving Suggestions

Serve with buttered greens or cabbage for balance, or baked beans

Add a splash of gravy if you like things extra comforting

Leftovers reheat brilliantly the next day (if there are any!)

Easy Variations

Extra richness: Stir a spoon of mustard into the mash, or mayonnaise 

Vegetarian version: Swap the meat for lentils or mushrooms, or vegan mince

Different meats: Use pork or lamb rather than beef or use corned beef for a different take

Luxury twist: Add a little grated parmesan to the mash topping

Spicy kick: A pinch of chilli flakes in the filling works wonders

This cheesy mash bake is proof that simple food, done well, is often the most satisfying of all. It’s warm, filling, adaptable, and guaranteed to disappear fast from the table.

Perfect comfort food – the That’s Food and Drink way.

Squeaky Bean introduces exclusive offers and innovative new products for Veganuary

These are the latest additions to their best-selling range.

And you can save money with Squeaky Bean, too!

Squeaky Bean is launching a special limited-time offer on many of its products for Veganuary, making it easier for shoppers to enjoy their favourite items and shop smarter without stretching their budget during a typically costly time of year.  

Sainsbury’s:  Squeaky Bean SKUs on 3 for 2: 1.1.2026 to 24.1.2026 

Tesco: 20% off all Squeaky SKUs: 29.12.25-19.01.26. 

Waitrose: Save 20% across Squeaky Bean SKUs from 21.01.26 to 11.02.26.

Ocado: 3 for £8 across Squeaky Bean SKUs from 31.12.25 to 27.01.26.

Asda: Rollback prices across Squeaky Bean SKUs from 31.12.25 to 27.01.26.

In addition, more of the plant-based brand’s core lines are launching into further retailers, including Morrisons, Tesco, Ocado and Waitrose. 

Squeaky Bean’s Latest Launches

Joining Squeaky Bean’s product range are the new Salmon Style Flakes that replicate the taste and texture of traditional smoked salmon, but with a twist. Infused with a zesty sweet chilli marinade, they deliver a perfect balance of sweet and spicy and are 100% vegan. Made with wheat protein, Squeaky Bean Salmon Style Flakes are also a source of protein.

NEW Squeaky Bean Salmon Style Flakes (120g) are available in Sainsbury’s and Ocado (RRP £3.25).

Pies are the perfect winter comfort food – and Squeaky Bean’s new range of irresistibly delicious, naturally fermented vegetable pies are rich in flavours and packed with plant-based ingredients that don’t compromise on taste. 

The new Braised Veggie Pie features shortcrust pastry filled with a flavourful medley of fermented vegetables, in a rich ale gravy, topped with golden puff pastry.  Squeaky Bean’s new Spanish Chorizo Style Pie features a shortcrust pastry base packed with butter beans, courgettes, and a fermented vegetable filling, topped with golden puff pastry.

NEW Squeaky Bean Braised Veggie Pie (209g) and Spanish Chorizo Style Pie (209g) are also available in Tesco (RRP £3.75).

Squeaky Bean Signature Products

Finally, not forgetting Squeaky Bean’s core range of staples which are perfect for sandwiches, enjoyed by vegans, flexitarians, and meat eaters alike.

The Tuna Style Flakes are vegan, high in protein, low in saturated fat, and a source of Omega-3. They have a meaty texture and flavour, making it easy to swap in a plant-based option. These are launching into Waitrose stores this January, 

The Pastrami Style ‘Beef’ Slices have the classic ruby-red colour and herby flavour, ideal for a simple rye bread sandwich.

Squeaky Bean’s ready-to-eat Tofu Slices with Spinach & Basil (80g), and Tofu Slices with Red Pepper & Tomato (80g), RRP: £2.50 each, are made from just a few natural and sustainable ingredients. Squeaky Bean Tofu Slices are vegan-friendly and delicious, high in protein (25g of protein per 100g) and a source of fibre (5.6g of fibre per 100g). They launch into Tesco stores this January, alongside being available from Sainsbury’s.  

Finally, the Plant-Based Chargrilled Chicken Style Mini Fillets, made from wheat and pea protein, are available plain or with Cajun seasoning, providing a quick and versatile option for sandwiches or salads. These have launched into Waitrose and Morrisons this month, increasing distribution of the popular plant-based chicken alternative. 

Squeaky Bean also has an impressive line-up of products including ready-to-eat Cooking Chorizo Style Sausage, Crispy Bacon Style Strips, Chargrilled Steak Style Strips, Chargrilled Mini Fillets and Sandwich Slices; NYC Deli Pastrami, Applewood Smoked Ham Style Slices, and Spanish Chorizo Style Slices. 

@Squeakybeanveg on Twitter, Facebook Tik Tok or Instagram.  

About Squeaky Bean®:

Squeaky Bean® exists to show that plant-based food can be tasty, easy to prepare and something to shout about! The entirely vegan range includes ready-to-eat, protein packed and full-on flavour Chicken Style Pieces, mind blowing Chargrilled Mini Fillets, Tuna Style Flakes, Crispy Bacon Style Strips and tasty Sandwich Slices – featuring the famous NYC Deli Pastrami, Red Pepper & Tomato and Spinach & Basil Tofu Slices.

Squeaky Bean products are available from Tesco, Sainsbury’s, Waitrose, Ocado and Asda, plus other outlets, soon.

You can send a squeak to @Squeakybeanveg on Twitter, Facebook Tik Tok or Instagram.

Recent awards:

Squeaky Bean Tofu Slices have been awarded Gold in the Best Tofu/Tempeh category, while Squeaky Bean Bacon Strips have been awarded Silver in the Best New Product category of Vegan Food & Living Product Awards 2025.

https://www.squeakybean.co.uk

555 Amanda Appoints New UK General Manager

Seafood supplier, 555 Amanda has named Gavin McLean (PICTURED) as its new UK General Manager, leading a newly established UK entity for the Denmark-based seafood specialist. 

The appointment signals a strengthened commitment to the UK market and follows increased demand from chefs, manufacturers, and the fish and chip sector for the company's award-winning sustainable seafood.

Gavin has supported 555 Amanda as a sales consultant over the past two years; this move will see him taking on a much bigger role in driving the success of the company in the UK. He brings extensive experience helping scaling businesses to overcome market barriers, secure major retail listings, and build distinctive, enduring brands. A specialist in commercial strategy and growth planning, he will accelerate 555 Amanda's expansion across fish and chip shops, food manufacturers, wholesalers and food service channels.

Gavin will report to Lars Fey, Export Director for Insula the parent company to 555 Amanda, bringing the responsibility for UK sales closer to home.

Stephen Minall will help to drive UK sales as Non-Executive Director capability for the new UK division. An investor and director of Moving Food Ltd, Minall has helped launch dozens of food concepts into the UK retail and catering sectors.

Gavin McLean, UK General Manager, told That's Food and Drink: “We're delighted to start 2026 with a dedicated UK operation for 555 Amanda. This structure will enable faster growth and give customers stronger local support. It will give us the capability to accelerate 555 Amanda's expansion across fish and chip shops, food manufacturers, wholesalers and food service channels.

“In 2025, 555 Amanda's ASC certified Salmon Roulade won 'Best New Ingredient' at the 2025 Sammies (the British Sandwich & Food to Go Industry Awards) along with 'Food Service Product of the Year' at the 2024 QFAs (Quality Food Awards). Additionally, we launched the UK Fish & Chip Shop Content Creator Awards, driving UGC content across our platforms. We plan to build on this momentum throughout 2026 and beyond.”

For trade samples, pricing and wholesale enquiries, please contact:

Gavin McLean – gavin.mclean@555amanda.co.uk

Find them at: www.555amanda.co.uk

This January, Ditch the Cleanse For Real Food

Every January it's the same message. We are told it's time to detox. 

Juice cleanses, restrictive plans, and elimination diets promise a fresh start, as if our bodies are something to be fixed after a few festive meals.

But the idea we need to detox through restriction is not only misleading, but it is also often counterproductive.

Our bodies already detox themselves. The liver, kidneys and digestive system work around the clock to remove waste and keep us healthy. 

What they really need to function well is not fewer nutrients, but better ones.

At Hampshire Market Garden, they believe the healthiest way to start January is not by cutting food out, but by putting the right food back in. 

Seasonal, locally grown organic vegetables provide fibre, vitamins and minerals that support digestion, immunity and stable energy levels through the winter. They nourish the body rather than stressing it.

Detox-style diets often do the opposite. By removing fibre-rich foods and relying on liquids or ultra-restrictive rules, they deprive the gut of what it needs to function properly. Many people experience fatigue, irritability and rebound eating, all signs that the body is being pushed rather than supported.

Good health is not built in a week. It is built meal by meal.

Hampshire Market Garden's Director and Head Grower, Chris Huskins, a Certified Soil Scientist, believes the process starts beneath our feet.

Christ told That's Food and Drink:  "Healthy soil grows healthier food. When soil is cared for through organic and regenerative methods, it produces crops with greater resilience, depth of flavour and nutritional value. 

"It also supports wildlife, stores carbon, and strengthens local food systems. Looking after soil is not a niche environmental concern; it is a public health issue."

Choosing local, seasonal produce in January is one of the simplest ways to support both personal and planetary health. It reduces food miles, supports Hampshire growers and reconnects us with food that is grown with care rather than designed for shelf life.

This is not about perfection or moralising food choices. It is about rejecting the idea that health comes from punishment. Real health comes from nourishment, consistency and connection to where our food comes from.

This January, perhaps the healthiest thing we can do is stop detoxing and start eating properly again.

So... Say no detox. Just say yes to real food.

Hampshire Market Garden is a not-for-profit social enterprise working to show the world that healthy soil can protect our future. From food security to climate resilience, it demonstrates that caring for what lies beneath our feet is key to a sustainable future.

It does this by growing organic vegetables with a focus on soil health, educating communities about its importance, and collaborating with farmers, organisations, and policymakers to drive change and promote sustainable land stewardship.

As well as selling wholesale, they sell their produce to consumers via a fast-growing veg box scheme that delivers directly to homes and to collection points across Hampshire. They also donate healthy organic food to local pantries, food projects, night shelters and more.

Hampshire Market Garden's Director and Head Grower, Chris Huskins, is a Certified Soil Scientist and a great presenter and interviewee. Watch his TEDx talk proving that healthy soil is the solution for both productive farming and a sustainable future here:-

https://hampshiremarketgarden.co.uk

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Dragon Stout: Jamaica’s Bold and Legendary Beer

If you’re fascinated by iconic beers with character and history, Dragon Stout from Jamaica deserves a prime spot on your radar. 

With its rich flavours, deep cultural roots and loyal following both on the island and abroad, Dragon Stout is more than just a beer it’s a symbol of Jamaican brewing pride.

What Is Dragon Stout?

Dragon Stout is a full-bodied stout beer originally brewed in Jamaica. 

It’s famous for its dark, robust profile, with notes of coffee, chocolate and roasted malt. 

At around 7% ABV (varies slightly by market), it’s stronger and more intensely flavoured than many mainstream lagers and ales.

First introduced in the early 20th century, Dragon Stout became a favourite among locals and visitors alike, celebrated for its bold taste and energising kick. Over time it has built a cult following across the Caribbean, the UK, North America and beyond.

A Little History

Dragon Stout’s story is inseparable from Jamaica’s brewing heritage:

Origins: The stout dates back to the 1920s, when local demand for a strong, flavourful beer sparked experimentation with darker malt and richer blends.

Evolution: Over the decades, it passed through several Jamaican breweries, each refining the recipe and helping secure its reputation as a national classic.

Legacy: Today, Dragon Stout isn’t just a beer, it’s a cultural emblem, featured in music, local lore and social gatherings.

Tasting Notes

When you pour a glass of Dragon Stout, expect:

Colour

A deep ebony-black body with a creamy tan head.

Aroma

Roasted malt and espresso.

Hints of dark chocolate, caramel and molasses.

Flavour

Rich coffee and cocoa backbone.

Subtle sweetness balanced with a dry, slightly bitter finish.

A warming sensation from the higher alcohol content.

Mouthfeel

Full and velvety, with a satisfying weight that lingers.

Overall, it’s a beer that demands to be savoured slowly, perfect for cool evenings, hearty meals or contemplative moments.

Pairing with Food

Dragon Stout’s robust character makes it a brilliant partner for richly flavoured dishes:

Jamaican jerk chicken or pork

Beef stew or oxtail

Dark chocolate desserts

Smoked cheeses

The stout’s roasted notes and subtle sweetness complement spicy, smoky and sweet elements alike.

Cultural Impact

Dragon Stout isn’t merely a beverage, it’s woven into Jamaican culture:

Music & nightlife: Featured in reggae and dancehall scenes.

Community: A common sight at celebrations, gatherings and Sunday dinners.

Export success: It has become a staple in Caribbean food shops and pubs across the UK and Europe, especially among diaspora communities.

How to Enjoy It

To get the most from your Dragon Stout:

Chill moderately: Around 10–12 °C, cooler than a red wine but warmer than a lager.

Use the right glass: A tulip or pint glass helps concentrate the aromas.

Sip, don’t gulp: Let the flavours unfold.

Where to Find Dragon Stout in the UK

Dragon Stout is available in many off-licenses and specialist beer retailers across the UK, especially those stocking Caribbean beers. Look for bottles in 330 ml and 500 ml sizes, or ask your local pub if they can order it in.

Final Thoughts

If bold, flavour-packed beers are your thing, Dragon Stout is a must-try. It’s a beer with heritage, complexity and personality, and once you experience its rich layers, you’ll understand why it commands such devotion.

Have you tried Dragon Stout? Share your tasting notes in the comments below... and let’s kick off a conversation about one of Jamaica’s most intriguing beers!

Bloomin' Good News! Bloom Juice Co. Launches the UK’s First Dedicated GLP-1-Friendly Smoothie Range

Bloom Juice Co., the innovative café chain known for its unique and exciting offering of made-to-order Juice, Matcha and Acai ranges, today announces the launch of the UK’s first dedicated GLP-1-friendly smoothie range, marking a new step in how high-street cafés respond to changing customer needs around appetite, fullness and everyday nutrition.

The launch comes amid a rapid rise in awareness and use of GLP-1 medications such as Ozempic, Wegovy and Mounjaro across the UK. 

Recent consumer data shows usage of GLP-1 treatments has nearly doubled, increasing from around 2% of adults to approximately 4.4%, as more people explore new approaches to managing appetite and weight. Estimates suggest around 1.5 million adults in the UK are now using GLP-1 medications privately or via the NHS.

As these treatments become more widely discussed, eating habits are shifting. Many people report seeking out smaller, more satisfying options that feel filling without being heavy, overly sweet or high in calories, a change already being felt across the food and drink industry.

“At Bloom Juice Co., we’ve always paid close attention to how people actually eat and drink day to day,” Jordan Dodd, Regional Manager at Bloom Juice Co., told That's Food and Drink.

“GLP-1 medications are part of a much bigger conversation about appetite, balance and how food fits into modern life. 

"Our new range is about meeting customers where they are, whether they’re using GLP-1s or simply looking for something that keeps them feeling satisfied for longer.”

Designed for How People Eat Now

The new GLP-1-friendly smoothie range has been developed in-house to focus on texture, balance and satisfaction, rather than quick sweetness. Each of the 3 new smoothies is blended using carefully selected ingredients that support fullness and steady energy, in 3 unique flavours, covering breakfast, greens and treat-style flavourings.

Key features of the range include:

Higher protein and fibre content, to support appetite control

Lower sugar profiles, making them GLP-1 Friendly

Meal Supplements, designed to feel indulgent and filling

The range is designed to be enjoyed by anyone, whether they are using GLP-1 medications or simply prefer food and drink that feels more satisfying.

“We didn’t want to create ‘diet’ smoothies,” added Dodd. “We wanted drinks that feel premium, enjoyable and worth the visit; the kind of thing you’d choose because it tastes great, and then notice you feel good afterwards too.”

A First for the UK High Street

While GLP-1 medications are increasingly shaping conversations around food and appetite, Bloom Juice Co. believes it is the first UK café chain to introduce a clearly defined GLP-1-friendly range within a mainstream, high-street setting.

The new smoothies are available from 5th January 2026 across Bloom Juice Co. stores alongside their wider New Year Menu and will be supported by in-store and digital menu highlights to help customers navigate the range easily. The new range includes a new focus on supporting cognitive and digestive functions, as well as energy and wellness focussed.

Bloom Juice Co is a fast growing innovation-led cafe chain launched in 2024 with stores in Cambridge, Derby, Leeds & Lincoln, serving in-house made-to-order juice blends, smoothies, Acai bowls & ceremonial matcha.

https://www.bloomjuice.co.uk

The Magic of British Pubs

There is something quietly magical about a proper pub in Britain. 

Not a bar chasing trends or a chain chasing cocktails, but a place where real ale is pulled with care and a real fire crackles away in the grate. 

It’s a magic that survives everywhere, from a busy branch of JD Wetherspoon, to a handsome market town tavern, right through to a tiny village pub that seems to exist slightly outside of time.

The simple alchemy of ale and fire

At the heart of it is a kind of everyday alchemy. The gentle warmth of the fire, the low murmur of conversation, the slow pour of a pint that’s been conditioned rather than carbonated. These are not loud pleasures. They don’t demand attention. They invite you to stay.

A real fire changes a room. It softens voices, slows movements, and turns a pub into a refuge rather than a venue. Add a well-kept cask ale, nutty, malty, floral, or faintly bitter, and the outside world loses its urgency.

The Wetherspoon with a working hearth

It sometimes surprises people to hear it said, but even a large national pub can capture this magic. Step into the right Wetherspoon on a cold afternoon and you’ll find leather chairs pulled closer to the fire, regulars nursing a pint and a paper, and a changing guest ale board that quietly celebrates British brewing.

There’s a democratic comfort to it. Pensioners, shift workers, families, and solo drinkers all sharing the same space, all warmed by the same flames. No pretence, no pressure — just a pub doing what pubs have always done.

The market town tavern

Move on to a market town and the atmosphere shifts again. These pubs often sit at the crossroads of old trade routes, their walls steeped in centuries of deals, gossip, and celebration. The fire is usually older, the beams lower, the ales more local.

Here, the pub becomes a social anchor. Farmers stopping in after market day. Shoppers warming their hands after wandering the high street. Locals debating council plans or last night’s match. The fire isn’t just for warmth, it’s a gathering point.

The tiny village pub that time forgot

And then there’s the village pub. The one with uneven floors, a fireplace that’s been lit every winter for generations, and perhaps only two or three hand-pulled ales, but each one chosen with care.

These pubs feel almost sacred. They are living rooms for entire communities. You don’t rush here. You settle in. You listen. You watch the fire burn down and feel something ancient and reassuring in the rhythm of it all.

Why it still matters

In an age of apps, deliveries, and constant noise, the magic of a pub with real ales and a real fire is more important than ever. It offers warmth without hurry, company without obligation, and comfort without cost.

Whether it’s a well-run chain pub, a proud market town tavern, or a tiny village local clinging to the edge of the map, the formula remains the same, good beer, honest heat, and a place to belong.

And on a cold British evening, there are few things finer than pushing open a pub door, smelling woodsmoke in the air, and knowing there’s a decent pint waiting by the fire.

Whilst I was writing this post I was supping a pint of very flavoursome Hobson's Dhustone stout looking at a real coal fire in The Crown inn in Oakengates, Shropshire.

A pint of Hobson’s Dhustone Stout in hand, a real coal fire in front of you, and the gentle hush that only a proper pub can manage, that’s Britain at its most quietly civilised. 

There’s a particular depth to a stout enjoyed fireside: the roasted notes seem warmer, fuller, almost slower, as if the drink itself has settled into the room with you.

Being in The Crown Inn makes it even more fitting. That stretch of Shropshire knows how to do pubs properly, places that aren’t trying to impress, just trying to be right. A coal fire rather than a token gas flame. A pint that’s chosen because it belongs there, not because it’s fashionable.

Moments like that are exactly why the British pub endures. Not as nostalgia, but as lived experience: warmth on your face, weight of the glass in your hand, and the sense that for this hour at least, nowhere else needs your attention.

I enjoyed every mouthful. Because it's not just a pint, it’s a small act of cultural preservation.

Janfest: A Toast to Flavour, Craft, and Community

Every January, the same well-meaning narrative rolls around: Dry January. 

For many people, it’s a reset, a pause, a moment of reflection, and that’s absolutely fine. 

But it’s not the only way to welcome the new year.

So let’s raise a glass (responsibly) to an alternative idea from That's Food and Drink: Janfest.

Janfest isn’t about excess. It’s about appreciation. It’s about celebrating the extraordinary diversity of beers, ales, stouts, porters, lagers, and ciders being crafted with care and passion by small and medium-sized producers across the UK and Ireland.

A Golden Age of Brewing and Cider Making

We are living through a genuine golden age of independent brewing. From tiny village breweries producing a single seasonal ale, to family-run cider makers pressing apples grown in traditional orchards, there has never been more choice, or more character, in the glass.

Across England, Scotland, Wales, Northern Ireland, and the Republic of Ireland, producers are:

Reviving historic beer styles

Experimenting with hops, malts, and yeasts

Protecting heritage cider apples

Brewing with local water, local ingredients, and local identity

These aren’t anonymous products rolled off a conveyor belt. They’re expressions of place, people, and tradition.

More Than a Drink: It’s Culture

Beer and cider are woven into the fabric of our islands. The pub isn’t just a place to drink—it’s a meeting point, a refuge from winter, a place where conversations happen and communities knit together.

Organisations like Campaign for Real Ale have spent decades championing real ale, independent pubs, and traditional methods, ensuring that flavour and craftsmanship aren’t lost to bland uniformity.

Janfest celebrates:

The village pub with a roaring fire and a rotating handpump or two

The market-town taproom pouring something new each week

The quiet joy of discovering a cider that tastes of sharp apples and soft earth

A Gentle Rebellion Against One-Size-Fits-All

Dry January can sometimes feel like a moral instruction rather than a personal choice. Janfest gently pushes back against that idea.

You don’t have to abstain to be mindful.

You don’t have to apologise for enjoyment.

You don’t have to follow a trend to start the year well.

Choosing a single, well-made pint from an independent brewer can be an act of intention. Sharing a bottle of craft cider with a friend can be an act of connection. Supporting small producers in the bleakest trading month of the year can be an act of solidarity.

Drink Less, Drink Better

At the heart of Janfest is a simple philosophy: drink better, not more.

That might mean:

One pint instead of three

Savouring flavour rather than chasing strength

Seeking out producers with a story and a soul

Choosing quality over quantity

This is about pleasure with purpose, not mindless consumption.

Supporting Small Producers When It Matters Most

January is tough for hospitality and independent producers. The festive rush is over, the weather is grim, and footfall drops sharply. Choosing to support local breweries, cider makers, and pubs during this period genuinely makes a difference.

Every pint poured from a small producer:

Helps keep skills alive

Supports rural and regional economies

Keeps choice and diversity thriving

Welcome to Janfest

Janfest isn’t anti-health. It isn’t anti-moderation. And it certainly isn’t anti-choice.

It’s a celebration of:

Craft over conformity

Local over anonymous

Enjoyment without guilt

So if Dry January works for you, that’s brilliant. But if it doesn’t, if you’d rather start the year by celebrating flavour, craftsmanship, and community, then welcome to Janfest.

Here’s to the brewers, the cider makers, the publicans, and the quiet joy of a well-earned winter pint. Cheers.