New Easter Makes & Bakes from Bonne Maman

Easter is a time for tradition, togetherness and a little indulgence.

From leisurely family brunches at home to show-stopping desserts, Bonne Mamam has created a collection of delicious bakes and treats to enjoy with the family and friends over the Easter weekend.

Hazelnut Chocolate Easter Cupcakes

What could be sweeter than little bunny ears atop a light and fluffy cupcake, generously piped with a chocolate hazelnut mascapone icing? 

These delicious Easter Cupcakes have Bonne Maman Chocolate Hazelnut Spread swirled throughout, giving a rich, nutty flavour. A simple, pretty treat, perfect for Easter with the family.

Brownie Style Easter Eggs

A fun recipe to follow with little ones this Easter. Follow the steps to bake a simple chocolate sponge, then once cooled it’s time to get messy! Crumble the sponge in to a bowl and mix with heaps of delicious Bonne Maman Chocolate Hazelnut Spread. Next, mould the mixture into individual egg shapes before dipping in pastel coloured, melted white chocolate.

Decorate with pretty springtime sprinkles, et voila, or a dyna chi as they say in Wales, the land of our ancestors.

Easter Cookies

Delicious Easter bunny cookies sandwiched together with Bonne Maman Hazelnut Chocolate Spread. Simply roll out the cookie dough and using a bunny cutter or carboard template, cut bunny shapes from the centre. A simple and fun family recipe that is easy to make and even easier to enjoy.

Flower Cookie Cups

Sweet little flower cookie cups,  filled with an indulgent Bonne Maman Hazelnut Chocolate Spread mousse and topped with mini chocolate eggs. A super pretty (and delicious!) dessert for family gatherings this Easter that everyone is sure to love.

New styles, new thinking and new cheeses to discover. Details announced for Affineur of the Year 2026

The Academy of Cheese has announced plans for Affineur of the Year 2026, and is now inviting cheese lovers to visit, taste and vote for their favourite cheeses.

Taking place on Tuesday 16 June at Christ Church Spitalfields in London, the event will showcase over 50 entries, all pushing the boundaries of cheese innovation in the UK. 

Ticketholders are invited, and encouraged, to sample every single cheese before placing their votes in the People’s Choice Award.

Now in its fifth year, Affineur of the Year brings together cheesemakers, cheesemongers and cheese fans to celebrate the growing affinage movement in the UK, as the craft of meticulous maturation continues to influence Britain’s artisan cheese scene. 

Combining both art and science in equal measure, many entrants take their starting cheeses to weird and wonderful new places. 

Recent creations have been coated in leaves, aged in coal, and washed in liqueur, with some entries going onto enjoy successful product launches in their own right.

Entrants are invited to age up to five different cheeses, with trophies up for grabs in each category, and top honours going to the overall Champion. 

Category options include an 8kg Clothbound Cheddar from Quicke’s (Hard), a 4kg Gorwydd Caerphilly from Trethowan Brothers (Crumbly), an 8kg Blue Stilton from Cropwell Bishop (Blue), and a 250g Baron Bigod from Fen Farm Dairy (Soft). This year’s line-up will also feature a goat’s cheese for the first time; a 2kg Rachel from White Lake Cheese (Washed Rind).

Having attracted great interest from cheese communities around the world since its inception, Affineur of the Year is now supported by some of the leading figures in global affinage. 

As a result, this year’s Champion will receive an exclusive, fully sponsored week‑long professional development experience with the renowned Caves Team at Murray’s state‑of‑the‑art cheese aging facility in New York City.

Also new for 2026, the Mons Formation Rising Star Award will be presented to the competitor who demonstrates outstanding potential and understanding in the art of cheese affinage. 

The recipient will be invited to attend a 5-day affinage course at the Mons Fromager Affineur Caves in the Loire region of France, joining cheese expert Emma Young and legendary affineur, Laurent Mons.

This year’s judging panel will welcome new experts from all over the world, including Josh Windsor from Murray's Cheese in New York and Benjamin Vogel of Gourmino in Switzerland. 

They will judge alongside the likes of Laurent Mons from the Mons Formation, cheese writer and educator Patrick McGuigan, and 3-time Affineur of the Year winner, Perry-James Wakeman from Rennet & Rind.

Affineur of the Year 2026 will see entries coming in from across the UK, with competitors including The Courtyard Dairy in Yorkshire, Mike’s Fancy Cheese in Northern Ireland, Harvey & Brockless in Worcestershire, Fine Cheese Co. in Bath, and Neal’s Yard Dairy, Brindisa, Chiswick Cheese Market London's Paxton & Whitfield.

Affineur of the Year 2026 will take place between 1.00pm – 7.00pm on Tuesday 16 June at Christ Church Spitalfields in London. Tickets are available to purchase now from academyofcheese.org, priced at £60 +VAT.

White Chocolate and Raspberry Easter Fudge Recipe

Our friends at Steenbergs and Nikibakes have asked us to share this rather special White Chocolate and Raspberry Easter Fudge Recipe in time for your to make some batches to help you celebrate the Easter season.

Ingredients and what you will require:-

397g tin of condensed milk or use coconut dairy free condensed milk

450g

white chocolate 

tsp Steenbergs organic Fairtrade vanilla extract

50g icing sugar

350g chocolate mini eggs, some crushed, some whole

2 tbsp freeze-dried raspberries

2 tbsp raw cacao nibs

Method

Line a square tin with greaseproof paper to make it easier to pop your fudge out when it's done and set aside. 

Put the chocolate, chopped, into a heavy based pan, along with all of the condensed milk, and vanilla extract.

Melt on a very low heat, stirring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.

Once melted, tip in the icing sugar and combine very well, it will start to stiffen up at this stage but this is normal. Leave the mixture to cool for about 5 minutes, stirring occasionally to prevent a skin.

Once cooled, pour in 3/4 of the crushed mini chocolate eggs and quickly stir through pour into the tin and smooth over the mixture. 

Pour on the rest of the crushed mini chocolate eggs, freeze dried raspberries, and raw cacao nibs and press into the top of the fudge and store in the fridge overnight. Once it's set, remove from the tin and slice the fudge into squares. ENJOY!

https://steenbergs.co.uk/recipes/baking-and-sweets/white-chocolate-and-raspberry-easter-fudge

https://nikibakes.uk

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