Food & Drink Businesses Boosted by Award-Winning ERP Partner Success

Food and drink businesses across the UK and beyond are set to benefit from enhanced technology solutions after Manchester-based consultancy Anthesis secured two major industry awards.

Announced on 16th March 2026, Anthesis Ltd. has been recognised as both EMEA North Resell Partner of the Year and Resell Distribution Partner of the Year at the prestigious Infor Partner Network (IPN) Awards. 

The accolades highlight the company’s growing influence in helping food and beverage producers modernise their operations.

Supporting Food & Drink Innovation

In today’s fast-moving food and drink sector, efficiency, traceability, and adaptability are more vital than ever. From managing supply chains to improving production workflows, technology is playing an increasingly vital role.

Anthesis has been recognised specifically for its success in supporting food and beverage manufacturers and distributors through the implementation of Infor CloudSuite, a platform designed to streamline operations and improve business performance.

The result? Faster deployment of systems, better data insights, and ultimately improved outcomes for businesses navigating a competitive and often challenging marketplace.

A Long-Standing Partnership Driving Results

The awards also celebrate a long-standing collaboration between Anthesis and global software provider Infor, a partnership that has spanned over 15 years.

Charles Noden, Joint Founder at Anthesis, described the recognition as a reflection of the team’s commitment to That's Food and Drink: “This recognition reflects the unwavering dedication of our team and the strength of our long-standing partnership with Infor. We are immensely proud and absolutely delighted to receive these two honours.”

For food and drink businesses, this kind of expertise can translate into tangible benefits,  from reducing waste and improving stock control to ensuring compliance with industry regulations.

Why This Matters for Food & Drink Businesses

Whether you're running a small artisan food brand or a large-scale distribution operation, modern ERP (Enterprise Resource Planning) systems are becoming essential tools.

Key advantages include:

Improved supply chain visibility

Better inventory management

Enhanced production planning

Greater compliance and traceability

Data-driven decision making

With rising costs, changing consumer demands, and increasing regulatory pressures, having the right systems in place can make all the difference.

Industry Recognition That Signals Change

The Infor Partner Network Awards are designed to celebrate partners that deliver measurable impact, innovation, and customer success across the global ecosystem.

Jeanne Newberry, SVP of Ecosystem and Business Development at Infor, emphasised the importance of these partnerships: “Our partners are essential to how we grow the business, reach new markets, and deliver better outcomes for customers.”

For the food and drink industry, this recognition signals a broader shift, one where digital transformation is no longer optional, but a key ingredient for long-term success.

As the food and drink sector continues to evolve, partnerships like the one between Anthesis and Infor are helping businesses stay competitive, efficient, and future-ready.

For producers, manufacturers, and distributors alike, investing in the right technology could be the difference between simply surviving and truly thriving in today’s market.

https://anthesisglobal.com

Circumstance Distillery Crowns Winner of Its First Bristol Bartender Cocktail Competition

The innovative competition invited bartenders working across Bristol's bars and restaurants to create an original cocktail using spirits from the Circumstance portfolio, highlighting both the distillery's experimental approach to flavour and the city's vibrant, independent bar culture.

Following a live final held at the distillery, Ben Wilson of The Milk Thistle was crowned the inaugural Circumstance Cocktail Champion.

Wilson's cocktail drew inspiration from Bristol's independent food and drink heritage while showcasing the whisky's complex flavour.

He told That's Food and Drink: “In essence, I wanted the drink to capture the essence of Circumstance and Bristol. 

"To me, it embodied the typical ethos of both the city and the distillery, being go against the status quo, and own it. 

"Using iconic Bristol brands like Ribena, Fry's chocolate and Harvey's Wine Merchants, the honey, coffee, floral, biscuity notes of the Circumstance Rye shine through a flurry of blackcurrant and chocolate, obviously. Circumstance whisky is awesome and my drink is really tasty.”

Founded by distiller Liam Hirt, Circumstance Distillery has built a reputation for pushing the boundaries of English whisky through experimental fermentation, organic grains and flavour-led production.

Speaking about the competition, Hirt said the goal was to highlight the creativity of Bristol's bartending community.

“Bristol has an incredible hospitality scene full of passionate and creative bartenders. This competition was about celebrating the people who bring our spirits to life behind the bar and showcasing the talent that makes this city's bar culture so special.”

By focusing exclusively on local bartenders, the competition underscores Circumstance Distillery's commitment to supporting Bristol's independent hospitality community and strengthening the city's reputation as a hub for craft drinks and innovative cocktail culture.

SHIP SHAPE, BY BEN WILSON, THE MILK THISTLE

45ml Circumstance Rye

25ml Ribena Gastrique

15ml Double Cream Sherry

Garnish: Rye cracker with blackcurrant conserve

Ribena Gastrique:

·         200g Ribena Concentrate

·         80g Red Wine Vinegar

·         100g Caster Sugar

·         Pinch of salt

Combine all in a saucepan and reduce gently until homogenous and thickened slightly.

Double Cream Sherry:

·         2 bars of Fry's Chocolate Cream

·         Harvey's Bristol Cream Sherry (Solera)

·         Optional: Full fat milk

Melt the chocolate in a Bain Marie, adding a splash of milk if the consistency is a little too thick and gooey.

Once melted and homogenous, weigh the amount of chocolate and add 4x that amount in sherry (i.e. 75g chocolate = 300g sherry)

Mix well and refrigerate overnight.

Once chocolate is solid, filter mixture through coffee filters.

https://www.circumstancedistillery.com

https://milkthistlebristol.com

Celebrating St. Joseph’s Day: Traditions, Foods, and Drinks for a Meaningful Feast

St. Joseph’s Day, celebrated each year on 19 March, honours St. Joseph, the husband of Mary and foster father of Jesus. The feast is particularly beloved in Catholic communities and is widely celebrated in Italy, Sicily, and among Italian-American families.

The day combines faith, charity, and food traditions. Historically, it commemorates prayers to St. Joseph during a severe drought in Sicily during the Middle Ages. When rain finally came and crops returned, communities held great feasts in gratitude. Many of the culinary traditions associated with the day continue today.

For food lovers, St. Joseph’s Day offers a wonderful opportunity to prepare traditional dishes, share bread and sweets, and gather family and friends around the table.

The Tradition of the St. Joseph’s Table

One of the most distinctive customs is the St. Joseph’s Table (or altar). Families prepare a table filled with symbolic foods and decorative breads. It is often arranged with candles, flowers, and images of St. Joseph.

The table traditionally includes:

Bread in decorative shapes (crosses, staffs, or crowns)

Fresh fruit and vegetables

Pastries and sweets

Meat-free dishes, reflecting the Lenten season

Wine for sharing

Food from the table is often shared with neighbours, friends, or those in need, reflecting the charitable spirit of the day.

Traditional Foods for St. Joseph’s Day

St. Joseph’s Bread

Decorative bread is central to the celebration. The loaves are often shaped into religious symbols and sprinkled with sesame seeds.

These breads symbolise gratitude and abundance. In some traditions they are given away to visitors or donated to the poor.

Pasta with Breadcrumbs

Because the feast falls during Lent, many traditional dishes are meat-free.

A classic dish is pasta with toasted breadcrumbs, sometimes called poor man’s Parmesan. Variations may include:

Sardines

Wild fennel

Raisins

Pine nuts

The breadcrumbs represent sawdust, symbolising St. Joseph’s work as a carpenter.

Zeppole di San Giuseppe

The most famous sweet of the day is Zeppole di San Giuseppe.

These delightful pastries are typically made from choux dough and filled with:

Custard or ricotta cream

A cherry on top

A dusting of icing sugar

They are one of the most recognisable treats associated with the feast.

Drinks for St. Joseph’s Day

Food is only part of the celebration. Drinks also play a role in bringing people together.

Traditional options include:

Red wine, particularly Italian varieties such as Chianti or Nero d’Avola

Sweet dessert wines like Marsala

Coffee or espresso served with pastries

Sparkling lemonade or citrus drinks for a refreshing non-alcoholic option

For a modern twist, some people enjoy Italian liqueurs such as limoncello after the meal.

A Celebration of Family, Faith, and Generosity

At its heart, St. Joseph’s Day is about gratitude, generosity, and community. The sharing of bread and food reflects a powerful message: when we have enough, we should help others who may not.

Whether you honour the day with a full St. Joseph’s table, bake a loaf of decorative bread, or simply enjoy a pastry and coffee with loved ones, the celebration offers a chance to slow down, gather together, and appreciate the traditions that connect food with faith.

And if you need an excuse to enjoy a custard-filled pastry in the middle of March, St. Joseph’s Day might just be the perfect one.

Beer, Lager, Ale and Cider Cocktails: Creative Drinks to Try at Home

Discover creative beer, lager, ale and cider cocktails you can make at home. Learn how to mix refreshing craft beer and cider drinks for every season.

Beer, lager, ale and cider are traditionally enjoyed on their own, but they can also be the foundation for creative and refreshing cocktails. 

Across the UK and beyond, bartenders and home enthusiasts are increasingly experimenting with beer cocktails and cider cocktails, blending familiar pub drinks with fruit, herbs, spices and mixers to create something new.

If you enjoy craft beer, real ale or crisp cider, cocktails built around these drinks can offer a fun way to explore different flavour combinations without needing a full spirits collection.

Why Beer and Cider Work Well in Cocktails

Unlike stronger spirits, beer and cider already contain layers of flavour created during the brewing or fermentation process. Malt, hops, fruit notes and natural carbonation all contribute to a drink that can act as a ready-made base for cocktails.

Different styles offer different possibilities:

Lager brings crispness and light bubbles

Ale adds malt depth and sometimes caramel or citrus notes

Craft beer can introduce unusual flavours such as tropical fruit or chocolate

Cider offers natural fruit sweetness and refreshing acidity

Because of this variety, beer and cider cocktails can range from light and summery to warm and autumnal.

Easy Lager Cocktails to Try

Lager is often the simplest starting point because its clean flavour pairs well with citrus and soft drinks.

A classic example is the lager shandy, mixing lager with lemonade for a refreshing summer drink. For a slightly more adventurous twist, try adding:

Fresh lime juice

Ginger beer

A splash of orange liqueur

The result is a light cocktail that keeps the refreshing character of lager while adding extra brightness.

Ale-Based Cocktails with Depth

Ales have richer malt profiles, making them ideal for cocktails with deeper flavours.

Golden ales work well with honey, lemon or herbal ingredients, while darker ales pair nicely with spices or cola-style mixers. Some pubs even experiment with ale cocktails using:

Spiced syrups

Coffee flavours

A small dash of whisky or bourbon

These drinks tend to feel fuller and are perfect for cooler evenings.

Cider Cocktails for Every Season

Cider is incredibly versatile and works beautifully in cocktails because it already carries apple or pear notes.

Summer cider cocktails might include:

Elderflower cordial

Fresh berries

Mint and citrus

Meanwhile, autumn or winter cider cocktails can incorporate:

Cinnamon or cloves

Spiced rum

Cloudy apple juice

Warm cider cocktails have also become popular at Christmas markets and winter gatherings.

Tips for Crafting Beer and Cider Cocktails

If you want to experiment at home, keep these simple tips in mind:

Start with good quality beer or cider

Avoid overpowering the base drink with too many ingredients

Use fresh citrus or herbs where possible

Serve well chilled, unless making a warm winter cocktail

The aim is to complement the drink rather than hide it.

A Growing Trend in Pubs and Home Bars

As craft brewing and artisan cider continue to grow in popularity, beer and cider cocktails are becoming more common in pubs, bars and restaurants. Seasonal cocktail menus featuring lager coolers, cider spritzes or ale-based drinks can offer customers something a little different while still celebrating classic British beverages.

For home entertainers, these cocktails are also wonderfully approachable. You can experiment with flavours you already enjoy without investing in an extensive cocktail cabinet.

Beer, ale, lager and cider have long been staples of British pubs. With a little creativity, they can also become the stars of inventive and refreshing cocktails.

Black Velvet is a famous cocktail, made from combing Guinness and Champagne, dating back to the 1860s, invented in London in honour of the late Prince Albert.

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Wetherspoon Spring Real Ale Festival 2026: New Beers to Try Across the UK

Discover the Wetherspoon Spring Real Ale Festival 2026 featuring dozens of new real ales from UK and international breweries in pubs across Britain.

Every spring, pubs across the UK host one of the most anticipated events in the beer calendar: the J D Wetherspoon Spring Real Ale Festival. 

For fans of traditional cask ale, it’s a fantastic opportunity to explore new flavours, discover breweries from around the world, and enjoy a good pint at an affordable price.

Running across hundreds of Wetherspoon pubs nationwide, the Spring Real Ale Festival 2026 brings together around 30 specially selected real ales, many brewed exclusively for the event.

For readers of That’s Food and Drink, this festival is a great reminder that the UK’s pub culture continues to celebrate craft, variety, and experimentation in brewing.

A Festival of Discovery

One of the most exciting things about the festival is the variety of beers available. Rather than every pub offering the same selection at the same time, Wetherspoon rotates the ales across its pubs during the festival.

That means each visit can bring something new.

In fact, most of the beers featured this year are completely new to Wetherspoon pubs, giving regular drinkers and ale enthusiasts the chance to try something they may never have encountered before.

The selection includes a broad spectrum of beer styles, including:

Classic British bitters

Golden ales

Pale ales

Hop-forward IPAs

International collaboration brews

For real-ale lovers, this diversity is part of what makes the festival such a highlight of the pub calendar.

International Brewing Talent

Although real ale is deeply rooted in British brewing tradition, the festival also showcases beers created in partnership with international brewers.

This year’s event includes breweries from countries such as:

Brazil

Italy

Spain

The United States

Mexico

In fact, the 2026 festival marks the first time a Mexican real ale has been featured in the event’s history.

These global influences bring fresh styles and ingredients into the mix, creating beers that combine traditional British cask techniques with international brewing ideas.

Why Real Ale Still Matters

Real ale remains an important part of British pub heritage. Unlike many modern beers, it is naturally conditioned in the cask and served without additional carbonation. This gives it a distinctive character, softer mouthfeel, and complex flavour profile.

Festivals like this help keep that tradition alive while also encouraging experimentation and creativity from brewers.

For pub-goers, it’s also a chance to slow down and enjoy beer as it was originally intended, hand-pulled, properly conditioned, and served fresh from the cask.

A Perfect Pub Excuse

The Wetherspoon Spring Real Ale Festival is about more than just beer. It’s also about bringing people together in pubs, sharing recommendations, comparing tasting notes, and enjoying the social atmosphere that British pubs are famous for.

Whether you’re a seasoned real-ale enthusiast or simply curious to try something new, the festival offers a relaxed way to explore the ever-growing world of craft and cask brewing.

So next time you pass a Wetherspoon pub during the festival, take a look at the pumps, you might just find a new favourite pint waiting for you. 

And don't forget, during the beer festival you can order a third of a pint of three festival ales for the price of one pint.

https://www.jdwetherspoon.com/wetherspoon-spring-beer-festival-2026

Tea for two… and one for the dog! Charity hosts dog-friendly afternoon tea to support life-changing assistance dogs

Dog lovers from across the Midlands are being invited to enjoy an afternoon tea with a difference this March,all while helping to transform the lives of people with physical disabilities.

Canine Partners, the UK charity that trains assistance dogs for adults with physical disabilities, is hosting a Dog Friendly Afternoon Tea at its National Training Centre near Loughborough on Sunday 22 March, from 3pm to 5pm.

Guests will enjoy a traditional afternoon tea of sandwiches, scones and cakes, while their four-legged friends can tuck into their own specially prepared dog-friendly treats. For pups who prefer to stay at home, dog treat takeaway boxes will also be available, the ultimate doggy bag.

Founded in 1990, Canine Partners trains highly skilled assistance dogs that help adults living with physical disabilities live more independently. These remarkable dogs can support with everyday tasks such as opening doors, picking up dropped items, loading washing machines and helping with dressing.

It costs around £50,000 to train each assistance dog, and the charity receives no government funding, relying entirely on donations and fundraising to continue its vital work. With over 90 people currently waiting for an assistance dog, support from events like this is more vital than ever.

One person whose knows first-hand the life-changing impact of Canine Partners’ work is Andy Newton (57) from Staffordshire, who will be attending the event with his assistance dog Laila.

Andy has lived with a spinal cord injury for over 30 years following a car accident and was partnered with Laila, a black Labrador cross Golden Retriever, in 2024. Since then, his life has been transformed.

“I used to be stuck at home and miserable, but Laila has given me my life back,” said Andy. “She makes everyday life easier and gives me the confidence to leave the house and see people. I feel like a completely new person and cannot imagine life without her – she is my best friend.”

Rebecca Middleton, Community Fundraising Officer at Canine Partners, said: “Our Dog Friendly Afternoon Tea is a fun and unique way to support our work. It’s not every day dogs get to enjoy their own afternoon tea! Every ticket sold helps us train more incredible assistance dogs and create more incredible partnerships like Andy and Laila’s.”

Ticket information:

Adults - £15   

Children - £7

Dog - £5

Spaces are limited, so advance booking is essential. Visit caninepartners.org.uk/events to secure your place.

Why No One Should Feel Ashamed to Use a Foodbank During the Cost-of-Living Crisis

Across the UK, food prices have risen sharply over the past few years. For many households, what used to be a manageable weekly shop has become a serious financial strain. 

Everyday essentials such as bread, milk, fresh vegetables and cooking oil now cost far more than they did only a short time ago. 

In this climate, foodbanks have become a lifeline for millions of people. Yet despite their vital role, many who need help still hesitate to reach out because of shame or embarrassment.

The truth is, needing help with food is not a personal failure. It is often the result of circumstances far beyond anyone’s control.

Inflation has outpaced wages in many sectors, while rising energy bills, rent increases and higher transport costs have left households with less disposable income. 

A sudden change in circumstances, such as illness, redundancy, relationship breakdown, or unexpected expenses, can quickly push even financially careful families into difficulty. Many people who find themselves turning to foodbanks have previously been stable and secure.

Foodbanks exist precisely because communities recognise that hardship can affect anyone.

Across towns and cities, volunteers work tirelessly to collect donations, sort supplies and distribute parcels with dignity and compassion. Churches, charities, community groups and local businesses contribute food, money and time because they understand that supporting neighbours in need strengthens society as a whole.

Importantly, foodbanks are not only about food. Many also provide advice services, signposting to debt support, benefits guidance, employment assistance, cooking lessons, coffee shops and mental health resources. 

For some people, a visit to a foodbank can be the first step towards regaining stability after a difficult period.

Shame often stops people from seeking help early. Instead, individuals may skip meals, go without heating, or struggle silently while stress builds. This can harm both physical health and emotional wellbeing. Reaching out sooner allows people to access support before problems become overwhelming.

It is also worth remembering many of those who volunteer or donate to foodbanks have themselves needed help in the past. Communities thrive when support flows both ways, sometimes we give, sometimes we receive.

Foodbanks are a reflection of compassion, not failure.

If you or someone you know is struggling to afford groceries, seeking help is an act of strength, not weakness. Everyone deserves access to nourishing food, dignity and support during difficult times.

In a period of high food price inflation and economic uncertainty, reaching out to a foodbank should be seen for what it truly is: a practical step towards getting through a tough moment with the help of a caring community.

To find your nearest foodbanks please visit these resources:-

https://www.foodbanks.co.uk

https://www.trussell.org.uk/emergency-food/find-a-foodbank

https://foodcycle.org.uk/food-banks

https://www.salvationarmy.org.uk/foodbanks

https://streetsupport.net/find-help/foodbank/map

Healthy eating still out of reach for many Britons as industry says cost remains biggest barrier

A recent survey carried out by trade show IFE finds that cost remains a central concern when it comes to encouraging consumers to make healthier choices.

Over half of food and drink leaders say value for money will drive consumer choices over the next three years.

Affordability remains the single biggest barrier preventing UK consumers from making consistently healthier food choices, according to a new survey of senior figures across the food and drink industry.

Over 150 senior decision-makers across food & drink retail, wholesale, hospitality and more took part in the poll conducted by trade show IFE, exploring the theme of ‘Feeding the Future’. 

Nearly half (48%) said cost and affordability are the main obstacles stopping people from eating more healthily. More than half (56%) said clear value for money will be the most influential factor shaping what shoppers buy over the next three years.

The findings suggest, despite growing public debate around ultra-processed foods, weight-loss medications and protein trends, household budgets continue to dominate decision-making.

Value for money outweighs health and sustainability claims

When asked which attribute will most influence purchasing in a cost-conscious market, value for money (56%) ranked far ahead of functional benefits such as gut health or added protein (20%), strong health credentials (14%), premium quality and experience (9%), and sustainability and environmental impact (2%).

GLP-1 medications expected to drive gradual, not dramatic, change

The survey also explored how some of the most talked-about food trends are expected to evolve. While a third (34%) of respondents believe GLP-1 weight-loss medications will have a noticeable but limited impact on the market, only 17% think they will fundamentally reshape food and drink. Nearly a quarter (23%) expect significant reformulation across certain categories, suggesting gradual adjustment rather than dramatic disruption.

Ultra-processed foods debate set to influence branding and reformulation

Concern around ultra-processed foods is also expected to persist. More than a third (37%) believe the issue will increasingly influence how brands communicate with consumers, while 29% expect it to significantly reshape product development. Nearly one in five (18%) anticipate growing regulatory pressure.

Wholefood plant protein predicted to lead growth

When it comes to protein, respondents predicted growth will come primarily from wholefood plant sources such as beans, pulses and grains (38%), ahead of traditional animal protein innovation (25%). Processed plant-based alternatives were selected by 14% of respondents.

Olivia Andrews, Co-Founder of Dip & Dollop told That's Food and Drink: “Consumers are becoming more value conscious, more sceptical of ultra-processed foods, and more focused on real satiety and nutrient density. Brands that deliver simple ingredients, wholefood functionality and clear value for money will outperform those relying on hype.”

Amy Wilkinson, Founder of Fearless Foodies added: “Consumers want healthier, more transparent food choices, but without paying more. Responding to those conflicting pressures needs people with the right skill sets to drive change across the industry. Feeding the Future isn’t just about what we make – it’s about having the right people, with the right skills in place to make that change happen.”

Panos Katsitaris, Managing Director of MediTaste said: "Over the next three years, the UK market won't will be disrupted by a single mega-trend, but reshaped by the interaction of affordability, functional health, and protein evolution. 

"GLP-1 adoption will accelerate reformulation rather than reduce consumption, while ultra-processed food debates will influence positioning more than regulation. The real growth opportunity lies in hybrid protein models and credible value propositions that balance health, sustainability and price discipline.”

Rupert Ashby, CEO of the British Food Federation added: “While of course it’s true that shoppers on a lower budget have less choice when it comes to buying food, it’s important that we keep pushing the message that nutritious doesn’t have to mean expensive.

“For example, buying frozen fruit and vegetables can be a very affordable way of putting healthy meals on the table. Our research shows that a family of four looking to eat five portions of fruit and vegetables per day could save more than £1100 per year by choosing frozen products, and the choice has grown rapidly in recent years.

“Freezing locks in nutrients without the need for preservatives, extends shelf life and significantly reduces food waste, all of which help households manage tight budgets.

“Convenience also matters. People are time poor, and the reality is that easy access often drives choice. This is where retailers and manufacturers have a role to play. By making healthier options more visible, more accessible and easier to navigate in store – especially for younger shoppers and busy families, we can support better decisions without asking consumers to compromise on cost, taste or practicality.”

Federico Dellafiore, Event Director at IFE, said: “There is huge innovation happening across food and drink, but affordability remains central to consumer behaviour. Brands are responding to a market where shoppers are more value conscious, more questioning of ingredients and more focused on getting genuine nutritional benefit from what they buy. The challenge for the industry is balancing health, transparency and sustainability with price sensitivity.”

The research was conducted ahead of trade event IFE 2026, part of Food, Drink & Hospitality Week from 30 March to 01 April at Excel London, where food and drink brands, retailers and manufacturers will come together to explore the trends shaping what could appear on supermarket shelves in the years ahead.

https://www.ife.co.uk