Food and drink news for the discerning consumer
Tuesday, 3 March 2026
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Monday, 2 March 2026
Great British Food Awards 2026 Opening Soon
What are the Great British Food Awards?
The Great British Food Awards celebrate the finest food and drink products across the entire UK. These awards are designed to honour producers, growers and artisans who excel in crafting exceptional products, showcasing the best of British cuisine.
Once a product is entered, it is evaluated based on criteria specific to its category, including ingredients and overall look and taste. Shortlisted entries are then reviewed by our panel of expert judges who select the Gold, Silver and Bronze winners.
Some of the key features of the awards include:
Their esteemed judging panel: Products are judged by a panel of top chefs, food critics and experts, ensuring a high standard of evaluation.
Their huge range of categories: These cover a wide range of food and drink categories, including baked goods, meats, cheeses, beverages and more.
The unrivalled coverage winners receive: Winners receive significant exposure, boosting their reputation and helping them stand out in the competitive market. This includes print, digital and social coverage.
Unlimited use of award badges: Winning entrants will receive an awards badge and logo which can be included on product packaging, marketing materials and social media free of charge and for an unlimited amount of time.
The Great British Food Awards are a prestigious platform for showcasing talent and quality in the UK's thriving food and drink industry, making them a benchmark for excellence and our awards logo has become a recognised seal of approval among consumers.
Put Your Products in the Spotlight
These awards are ideal for brands seeking to gain industry recognition and showcase their dedication to the food and drink industry, and there are many benefits to be had from being involved.
Statistics show that buyers trust accolades and awards, and winning entrants will receive an awards badge and logo which can be included on product packaging, marketing materials and social media free of charge. (As a consumer I love to see Great British Food Awards logos on food and drink products.)
Shortlisted entrants also have the opportunity to have their products tried and tasted by some of the biggest names in the industry (including the likes of renowned chefs such as Raymond Blanc and Michel Roux Jr) and Gold winners receive detailed feedback from the judges.
On top of this, Gold winners will gain national coverage in Great British Food magazine and across our social platforms, and all winners will be featured online.
Categories
Baking & Puddings
Cheese
Cheese & Dairy
Dairy
Drinks (Alcohol)
Confectionery
Drinks (Soft & Brewed)
Health & Wellbeing
Vinegars, Oils & Dressings
Christmas Party
Low or Zero Alcohol Spirits/Beers/Wines
Kitchen Staples
Meat & Fish
Regional Winners
Snacks & Confectionery
Speciality
2026 key dates coming soon, so keep an eye open for them here at That's Food and Drink!
For more info head to https://greatbritishfoodawards.com
Tom Parker Creamery's Guide to Unhomogenised Whole Milk: The Least Processed Milk on Supermarket Shelves
If you're looking to get back to basics with your food choices, Tom Parker Creamery is leading the way with its Unhomogenised Whole Milk. Richly textured, creamy and minimally processed, it's milk very close to its natural state, just one step away from raw milk and much nearer to how it comes from the cow.
Produced using milk from free-range West Country farms within 40 miles of the Somerset creamery and bottled in traditional glass, it's a great option for anyone who wants something more natural and less processed than typical supermarket milk. Available in Tesco and Ocado, it's quietly growing in popularity, as more people look to dial back processing in their diets.
But what does unhomogenised mean and is it worth the switch? With so many options lining the supermarket dairy aisle, choosing the right milk can feel surprisingly complicated, especially for busy shoppers short on time.
We asked independent Clinical Nutritionist Eva Humphries MSc, DipION, mBANT, CNHC for the scoop on unhomogenised milk:
What is homogenisation?
“Homogenisation is a mechanical process where milk is forced through tiny nozzles at high pressure to break fat globules into very small, uniform particles. This stops the cream from rising and gives supermarket milk that consistent, smooth texture.”
What is unhomogenised whole milk?
“Unhomogenised milk has not been mechanically altered. The fat globules remain their natural size, so the cream rises to the top, a sign the milk is closer to its original state.”
Why do many people prefer unhomogenised whole milk? What are the benefits?
“The taste and texture of unhomogenised milk can be a real advantage. Despite having the same nutritional value as homogenised milk, the larger fat droplets in unhomogenised milk create a luxurious texture. There isn't any more fat present, we just perceive it to be creamier. Then there is that wonderful, sweet layer of cream that rises to the top. Pure nostalgia.
“Lastly, based on the available evidence, unhomogenised milk can be perceived to be more filling. The larger fat droplets may slow the rate of digestion, which in turn can support satiety.
“This is a real positive, especially since feeling full and satisfied from food is linked with a healthier body weight.”
How does unhomogenised whole milk compare to other milk on the supermarket shelf?
“There are four broad categories of dairy milk available to consumers: raw, unhomogenised, homogenised and lower fat options.
“Raw milk is fully unprocessed; however, under existing regulations, it can only be sold at farm gates. This leaves unhomogenised whole milk as the least processed milk found in supermarkets.
“Here is an overview of the different types of milk available from supermarket shelves:
Unhomogenised whole milk – heat-treated (pasteurised) to kill pathogens. Unhomogenised to leave the natural fat in its natural state.
Homogenised whole milk – pasteurised to kill pathogens and homogenised to break down and disperse the fat globules.
Semi-skimmed milk – pasteurised, homogenised and some of the fat has been removed
Skimmed milk - pasteurised, homogenised and most of the fat has been removed”
What are the advantages of whole milk?
“Succinctly, whole milk contains the most nutrients from the full milk range. The fat within whole milk holds on to fat-soluble vitamins such as vitamin A, D, E and K and contains other nutrients such as choline.
“These essential nutrients are usually greatly reduced when the fat is removed during the skimming process.
“Furthermore, whole milk is better at supporting satiety than reduced-fat versions. The extra fat may be helpful to keep blood sugar balanced, keeping us fuller for longer and reducing overeating.”
Growth in consumer demand for natural whole milk
According to the Agriculture and Horticulture Development Board (AHDB), in an environment increasingly wary of UPFs, whole milk is holding its own. The category experienced a 2.9% rise in volume over the past year, now accounting for 31% of cow's milk sales.
Mintel also reports that cow's milk is often seen as minimally processed, with 63% of consumers prioritising its naturalness over its nutritional content, making it a preferred choice amid the spotlight on UPFs (Mintel, Dairy and Dairy Alternative Drinks, Milk and cream, 2024).
FACTFILE:
Tom Parker began farming in 1921 with 14 cows, delivering milk locally by horse and cart. Known for his dedication to hard work and quality, his legacy lives on through Tom Parker Creamery today; to deliver high-quality, natural dairy products to many.
Today, based in Wincanton in Somerset, Tom Parker Creamery uses free-range British milk from mixed breed grass-fed herds within 40 miles of the dairy and the finest natural ingredients, partnering with small British family farms to ensure the best possible conditions for their cows. Glass bottles and paper labels reflect a commitment to sustainability and evoke the tradition of Tom Parker's original milk deliveries.
Find out more at https://www.tomparkercreamery.com.
Eva Humphries MSc, DipION, mBANT, CNHC is a clinical nutritionist, cookery demonstrator and speaker known for blending nutrition science with a refreshingly relaxed approach to food.
Eva has spent a decade helping individuals feel good via clever nutrition by providing evidence-based insights, practical takeaways and a reassuring reminder that eating well should be enjoyable.
Follow Eva on Instagram @wholefoodwarrior.
Sunday, 1 March 2026
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British Pie Week: A Proper Celebration of One of Britain’s Greatest Dishes
British Pie Week, held in early March, 2nd to 8th March this year, is a chance to celebrate everything from hearty pub classics to sweet nursery favourites.
Whether you prefer flaky pastry, shortcrust, suet or mashed potato topping, this is the week to indulge without apology.
Why British Pie Week Matters
Pies are woven into the fabric of British food culture. From bustling market towns to high-end restaurants, they represent tradition, thrift and creativity. They’re also brilliantly adaptable – a way of using seasonal ingredients, leftovers and regional produce in one satisfying dish.
In a time when food trends change weekly, pies remain reassuringly constant. They’re nostalgic, but never outdated.
The Classics We All Know and Love
Steak and Ale Pie
A proper pub staple. Slow-cooked beef, rich gravy and a good splash of ale, sealed beneath golden pastry. Served with chips or creamy mash and a ladle of extra gravy, it’s hard to beat on a chilly evening.
Melton Mowbray Pork Pie
The famous Melton Mowbray pork pie is a true icon. Traditionally hand-raised with hot water crust pastry and filled with seasoned pork, it’s enjoyed cold and often paired with mustard or pickle. It even holds Protected Geographical Indication status, which tells you just how seriously we take it.
Chicken and Mushroom Pie
Creamy, comforting and family-friendly. This one bridges the gap between pub menu and Sunday supper. Add a touch of thyme or a spoonful of mustard to lift the filling.
Shepherd’s Pie and Cottage Pie
Technically topped with mashed potato rather than pastry, but firmly in the British pie family. Lamb makes it Shepherd’s; beef makes it Cottage. Both are perfect examples of simple ingredients turned into something deeply satisfying.
Sweet British Favourites
Apple Pie
Nothing beats warm apple pie with custard. Sharp cooking apples, cinnamon and buttery pastry – simple and brilliant.
Bakewell Tart
Hailing from Derbyshire, this almond-rich beauty proves that British baking can be as elegant as it is comforting.
Banoffee Pie
A more modern classic, but a national favourite all the same. Banana, caramel and cream – indulgent in the best way.
Regional Pie Pride
Every region has its own take. From Cornish pasties in the South West to savoury game pies in rural counties, British Pie Week is a brilliant excuse to explore local specialities. Independent butchers and bakeries often showcase their best creations during the week, so it’s worth checking what’s happening near you.
If you run a catering business, British Pie Week offers fantastic seasonal content opportunities:
Pie recipe round-ups
“Best pies in your county” features
Pie-and-ale pairing guides
Behind-the-scenes with local bakers
How to Celebrate at Home
You don’t need to be a pastry expert to join in. Here are a few easy ideas:
Host a pie night with friends, savoury main, sweet dessert.
Try making hot water crust pastry from scratch.
Support a local butcher or bakery.
Experiment with modern twists (think curry pie, vegan lentil pie, or pulled pork with cider gravy).
The Joy of the Pie
At its heart, British Pie Week is about comfort, community and a shared love of good food. A pie is generous. It’s meant to be cut into and shared. It’s something you gather around.
In a world of fleeting food fads, that feels rather wonderful.
So whether you’re tucking into steak and ale, slicing into a pork pie, or spooning custard over apple pie, raise a fork to one of Britain’s greatest culinary achievements.
Happy British Pie Week!
Friday, 27 February 2026
Celebrating Mother’s Day: A Time to Say Thank You
It’s not about grand gestures or expensive gifts (although they’re lovely too); it’s about pausing, reflecting and showing appreciation for the women who have shaped our lives.
In the UK, Mother’s Day is celebrated as Mothering Sunday, traditionally falling on the fourth Sunday of Lent. In 2026, that lands on 15th March.
While its roots are religious, when people would return to their “mother church,” today it’s a broader celebration of mums, stepmums, grandmothers, guardians and mother figures of every kind.
Why Mother’s Day Still Matters
Life moves quickly. Work, school, responsibilities and screens can crowd out the simple act of saying, “Thank you.” Mother’s Day creates space for that.
It’s a chance to acknowledge:
The invisible emotional labour
The packed lunches and late-night chats
The taxi service to clubs and appointments
The steady support during difficult moments
For many, it’s also a day of remembrance, honouring mums who are no longer with us. Lighting a candle, visiting a favourite place, or cooking a cherished family recipe can make the day meaningful in a different way.
Thoughtful Ways to Celebrate
Mother’s Day doesn’t need to be extravagant to be memorable. Often, the simplest ideas carry the most impact.
Breakfast in bed
A classic for a reason. Fresh tea or coffee, warm toast, perhaps croissants or a favourite pastry, it’s about the effort.
A handwritten letter
In a digital age, handwritten words feel personal and lasting. Share a memory. Say what you admire. Be specific.
Time together
A spring walk, afternoon tea, or a Sunday roast at home. Presence matters more than presents.
Small, meaningful gifts
Flowers, a book she’s mentioned, a favourite box of chocolates, or something handmade. Personal touches win every time.
For Those Who Find the Day Difficult
It’s important to recognise that Mother’s Day can be complicated. For those who have lost their mum, are estranged, or long to become a parent, the day can bring mixed emotions.
If that’s you, permission to opt out is perfectly valid. Self-care, supportive friends, or simply treating it as a quiet Sunday can be the healthiest choice.
Mother’s Day isn’t about perfection. It’s about gratitude.
Whether you’re planning a full family gathering, a meal at a restaurant, sending flowers through the post, or simply picking up the phone for a heartfelt conversation, the goal is the same: connection.
And sometimes, the most powerful words are also the simplest:
“Thank you for everything.”
Tuesday, 24 February 2026
The Rise of Micropubs in the UK: How Small Is the New Big in British Drinking Culture
What started as a grassroots movement has grown into a nationwide phenomenon that’s reshaping how Britain enjoys beer, community and conversation.
From cosy corners in historic market towns to stylish conversions in urban neighbourhoods, micropubs have become social hubs that celebrate quality over quantity, character over crowds, and authenticity over spectacle.
But what exactly are micropubs, why are they thriving, and what does this mean for the future of British pubs?
What Is a Micropub?
At its core, a micropub is a small, single-room venue focused on serving high-quality, often local, ales, ciders and craft beers — with minimal bells and whistles. Unlike traditional pubs, micropubs do not rely on loud music, extensive food menus or televised sport screens. The emphasis is simple:
Great beer
Friendly conversation
A welcoming, relaxed atmosphere
The Micropub Association, the unofficial champion of the movement, defines a micropub as a place that “is small, focuses on cask ale, encourages conversation and does not have electronic entertainment (such as TVs or gaming machines).”
A Brief History: From Dereham to Nationwide Trend
The first recognised micropub was The Butcher’s Arms in Dereham, Norfolk, opened by pub enthusiast Martyn Hillier in 2005.
His aim was modest: to create a friendly space where people could enjoy real ale and chat with friends old and new. Little did anyone know that this humble concept would spark a hospitality movement.
Within a few years, others followed suit. Micropubs began opening across the UK, each with its own personality but sharing the same ethos, simplicity, community and craftsmanship.
Why Micropubs Are Flourishing
The popularity of micropubs didn’t happen by accident. Several cultural, economic and social factors have fuelled their rise:
1. A Shift Toward Quality and Craft
Brits are drinking differently from previous generations. Craft beer, artisanal products and local producers are increasingly prized over mass-market options.
Micropubs have tapped into this appetite for quality, offering carefully selected beers, often from regional breweries that might otherwise lack a platform.
2. Community and Connection
Micropubs are inherently social places. Without distractions like TVs or loud sound systems, conversation becomes the main entertainment. For many regulars, their local micropub is more than a place to drink, it’s a second living room, a place to meet neighbours and build friendships.
3. Supporting Local Economies
With many micropubs sourcing beer from independent breweries and suppliers, they’re helping to keep money in local economies. Meanwhile, pub owners themselves are often local entrepreneurs, reinvesting in their communities.
4. Affordable and Sustainable Hospitality
Opening a traditional pub can be prohibitively expensive. Micropubs, by contrast, often operate in smaller premises with lower overheads. This makes them financially sustainable for independent owners and creates opportunities in towns and villages that have lost their traditional pubs.
Micropubs and Pub Culture: The Bigger Picture
The rise of micropubs comes at a time when many traditional pubs have struggled. Changing drinking habits, rising costs and the impact of the pandemic have challenged the viability of larger pubs. Micropubs, with their low-cost model and community focus, have helped fill that gap.
Importantly, they’ve also encouraged new audiences to engage with beer culture, from curious tourists exploring local brews to younger drinkers keen to sample craft ales in a relaxed setting.
Examples of British Micropubs Worth Knowing
Across England, Scotland, Wales and Northern Ireland, micropubs have taken root in both rural and urban settings. A few notable examples include:
The Butcher’s Arms (Dereham) — Where it all began
The Rake (Borough Market, London) — Tiny but world-renowned
The Camel & Artichoke (Coleford, Gloucestershire) — Celebrated community hub
The Potting Shed (Cardiff) — Craft beer destination in the Welsh capital
What the Future Holds
Will micropubs continue to grow? The signs are promising:
Consumer demand for quality and local products isn’t slowing
Entrepreneurs are inspired by the low-barrier model
Communities are eager for welcoming social spaces
Micropubs aren’t just a trend, they represent a return to what made British pub culture special in the first place: a warm welcome, honest drinks and lively conversation.
Cheers to the Little Pub That Could
In a world of crowded venues and digital distractions, micropubs offer something refreshingly human: a place to slow down, savour a well-kept pint and connect with the people around you. Whether you’re a beer aficionado or simply someone who loves a good chat, the micropub movement is one of the most compelling stories in modern British hospitality.
So next time you’re exploring a new town, or even your own, why not stop in at a local micropub? You might just discover your new favourite pint, and perhaps a few new friends.
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Ikoyi co-founders set to launch Magma Concepts
The first product, Magma Hot Sauce, will launch on Saturday, 28th March.
Developed over a two-year period, Magma Hot Sauce has been created to carry Ikoyi’s influence beyond the restaurant, delivering a condiment that reflects the signature bold heat found in many of its dishes, with undernotes of citrus and a deep umami-rich finish.
Adapted for everyday use and perfect for the home kitchen, Ikoyi’s Magma Hot Sauce is made from lacto-fermented chillies, citrus and a precise blend of two rare varieties of peppercorns: the ‘white-hot’ heat of White Penja from Cameroon and the ‘sweet-hot’ warmth of Red Kampot from Cambodia.
Endlessly versatile, Magma Hot Sauce delivers a touch of affordable luxury and can be added directly to eggs, fried rice, or pizza, used to elevate mayonnaise or dipping sauces, marinades for meat or fish, and even added to cocktails or homemade infusions.
To celebrate the launch, Ikoyi will host a tasting for guests on Saturday, March 28th, in timed slots from 14.00 to 20.15. Guests will enjoy a fried chicken dish with rice or a vegetarian alternative, along with a cocktail, beer, or a non-alcoholic beverage, and of course, Magma Hot Sauce. Attendees will also take home a bottle of Magma Hot Sauce and an exclusive Magma tote bag. T-shirts will be available to purchase at an additional cost.
Tickets will be priced at £50 and released on 25th February.
Ikoyi’s Magma Hot Sauce (£10) will be available to purchase from Saturday 28th March on Magma’s website: www.magmaconcepts.co
Robin Gill turns up the heat with a bold twist on the Spice Bag
Strong Roots is bringing the party to your plate by teaming up with chef Robin Gill to turn up the heat on the iconic Irish
Spice Bag, with a seriously spicy twist across three brand-new recipes.
Packed with big, bold flavours, exciting vegetable combinations and crave-worthy crunch, the collab celebrates the very best of Irish comfort food with a cult dish now taking the UK food scene by storm.
Robin has put his own spin on the late-night takeaway classic, layering craveable textures, with punchy spices and playful twists, all made with real, simple ingredients, the trio of recipes includes:
The Sweet & Spicy
Teamed with crispy fried tofu, garlic-infused red, green and yellow peppers, onions and crispy garlic, then generously coated in fragrant Chinese spices. And finally smothered in a rich, indulgent curry sauce made from slow-cooked white onions, garlic, curry powder, vegetable stock, butter, lime zest and a squeeze of fresh lime. This Spice Bag hits that irresistible sweet-meets-heat spot. One bite and you’ll be hooked.
The Fiery Punch
Not for the faint hearted, this packs the spiciest punch this St Patrick’s Day. Fiery heat, deep umami flavour and a subtle sweetness from the Strong Roots Sweet Potato Fries. Loaded with crispy tofu, garlic-infused peppers, green beans, onions and finished with Chinese spices, and a fiery fermented black bean rayu sauce and punchy pickled chillies. Served with lashings of curry sauce for even more sauciness and spice.
The Classic Kick
A nostalgic and familiar nod to the original chipper takeaway. Golden Strong Roots Crispy Skinny Fries, are tossed with garlic infused red, green and yellow peppers, onions and warming spices, lots of sliced crispy garlic and crispy soy-soaked fried tofu. And, finally drenched in Robin’s indulgent curry sauce, it’s familiar, nostalgic and totally addictive.
A One-Night-Only Spice Bag Happy Hour
Strong Roots and Robin are bringing the flavour, the fun and the perfect excuse to celebrate the run up to St Patrick’s Day at an exclusive Strong Roots Spice
Bag Happy Hour on 12th March at Robin's restaurant, Bar Brasso and you are invited! Guests will enjoy free-flowing Spice Bags, each perfectly paired with an Irish-themed cocktail or stout, plus Irish music and more!
FREE tickets are available on a first-come, first-served basis via Eventbrite https://www.eventbrite.com/e/strong-roots-spice-bag-happy-hour-tickets-1982189165152?aff=oddtdtcreator
Can’t make it? The recipes will be available online at www.strongroots.com so you can recreate the ultimate ‘fakeaway’ night in at home.
Robin Gill, Chef and Restaurateur told That's Food and Drink: “I grew up eating Spice Bags in Ireland, so this was a really special nostalgic one for me. We’ve taken the classic recipe and seriously turned up the flavour and textures.
"These dishes are big, bold and spicy! Strong Roots Sweet Potato Fries bring a whole new energy, they are sweet, crispy and perfect with spice. Get stuck in and make them at home or come celebrate with us at our Spice Bag Happy Hour!”
Charlotte Turton the Managing Director, Strong Roots, said: “Spice Bags are one of Ireland’s most iconic dishes and rapidly growing in popularity across the UK. Partnering with Robin is the perfect way to celebrate this St Patrick’s Day.
"He shares our Irish roots, our love of flavour, and our belief that food should be real and exciting. As a B Corp, we care about making food that’s good for you and good for the planet, so it’s a great time to celebrate our Strong Roots Sweet Potato Fries, made from real vegetables, packed with goodness, a source of fibre and low in fat.
Crowned the UK’s No.1 selling sweet potato fries1, it’s no wonder Strong Roots Sweet Potato Fries are a firm favourite in households across the UK and Ireland. Made with real ingredients, a crispy texture, and a natural source of fibre (4.1g per 100g), low in saturated fat, gluten-free, only 154 calories per portion and ready in just 10 minutes in the your air fryer.
Robin Gill x Strong Roots Spice Bag Happy Hour
12th March 2026
Bar Brasso, 3 Viaduct Gardens, Vauxhall, SW11 7AY
6.30pm - 9.30pm
Limited tickets are available at Eventbrite https://www.eventbrite.com/e/strong-roots-spice-bag-happy-hour-tickets-1982189165152?aff=oddtdtcreator
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