Sip, Swirl and Sample Your Way Through Southern England This Summer

If your perfect summer day involves sparkling English wine, craft beer, artisan gin and somebody else doing the driving, then the latest announcement from Grape & Grain Tours could be right up your street.

The award-winning drinks tour company has unveiled its 2026 summer schedule across Surrey, Hampshire and the New Forest, and it is packed with exciting new vineyard, brewery and distillery experiences guaranteed to tempt food and drink lovers looking for a relaxed day out with a difference.

Founded in 2018, Grape & Grain Tours has built a reputation for turning England’s flourishing wine and craft drinks scene into memorable, stress-free tasting adventures. Guests meet at convenient rail stations before hopping aboard a chauffeur-driven executive mini coach for a full day of guided tours, tastings and a two-course gastropub lunch.

In short? All the fun of a vineyard-hopping road trip without anyone having to stay sober behind the wheel.

This summer’s line-up includes some particularly exciting newcomers. Hampshire’s beautiful Candover Valley welcomes guests to the normally private Candover Brook Vineyard, where award-winning sparkling wines are produced on chalk-rich soils using regenerative farming techniques. Sheep roam among the vines, biodiversity is encouraged, and the vineyard even celebrates the rare white-clawed crayfish found in the nearby chalk stream on its labels.

Beer lovers, meanwhile, can look forward to visits to Vibrant Forest Brewery, the independent New Forest brewery known for its bold vegan craft beers and inventive brewing styles. Guests will get the chance to sample a rotating line-up of modern beers while hearing directly from co-founder Ryan Dack about the brewing process.

Returning favourites across Hampshire and the New Forest include producers such as Black Chalk, Raimes, River Test Distillery and Triple fff Brewery.

Surrey is also getting fresh new experiences for 2026, including the brand-new Surrey Wine & Gin Tour from Guildford. The tour visits the acclaimed Greyfriars Vineyard, Albury Organic Vineyard and artisan spirits producer Distillers of Surrey, combining stunning countryside with plenty of tastings along the way.

With English wine continuing to boom and craft producers attracting growing attention worldwide, these tours feel perfectly timed for anyone wanting to explore the South’s thriving drinks scene in a relaxed, sociable and deliciously indulgent way.

Frankly, it sounds like the ultimate grown-up summer day out.

To learn more or to book visit https://www.grapeandgraintours.co.uk

UK Chefs Says New Research Reveals a ‘Change In Appetite’ Among UK Diners

British Kitchens Are Changing Fast… But Are Diners Ready for the Revolution?

British dining is in the middle of a major shake-up. According to new research from Hot Pickle Innovation Lab and The Staff Canteen, a huge 85% of UK chefs and restaurant operators believe customer expectations are evolving faster than ever before.

There's just one problem.

Nearly a third admit they are still serving dishes that haven’t changed in five years.

That creates a fascinating tension in today’s hospitality industry. Diners say they want exciting flavours, healthier choices, authentic ingredients and fresh ideas, but restaurants still rely heavily on proven crowd-pleasers that keep the tills ringing.

And honestly? It is easy to see why.

With rising costs and constant pressure on the hospitality trade, many venues simply cannot afford to gamble on dishes that may not sell.

But the research suggests change is definitely happening.

Local Is No Longer a Luxury

Once upon a time, shouting about “local produce” felt like a premium extra. Now it is practically expected. The survey found 65% of diners actively look for local sourcing claims, while over half of operators already buy from nearby suppliers.

Even more interestingly, 71% said they would either pay more, or charge more, for verified provenance.

British diners increasingly want to know where their food comes from, how it was produced and who made it.

Pickles, Ferments and Big Umami Flavours

If you have spotted more kimchi, miso, seaweed and fermented ingredients popping up on menus lately, you are not imagining it.

More than half of chefs surveyed said they are using more ferments and pickles, while Korean and Japanese cuisines are now major sources of inspiration in British kitchens.

Meanwhile chilli, smoke and punchier flavours are continuing to rise in popularity as diners become more adventurous.

Fish and seafood are also booming, with 48% naming them as the fastest-growing proteins on menus right now.

Healthy Means “Real” Food Again

Perhaps the biggest shift is how people define healthy eating.

Forget joyless substitutes and ultra-processed gimmicks. Today’s diners increasingly want natural, minimally processed food made with recognisable ingredients.

That was the top definition of “healthy” for 70% of chefs surveyed.

Vegetable-led dishes remain important too, but the emphasis now feels more about balance, freshness and flavour than ticking trendy buzzword boxes.

Hospitality Still Needs Help

Despite the creativity bubbling away in UK kitchens, the industry remains under serious pressure.

An overwhelming 94% of chefs and operators said the Government is not doing enough to support hospitality, with VAT cuts and business rates relief topping the wish list.

Even Michelin-starred chef Tom Kerridge joined calls for lower VAT, warning that restaurants, pubs and hotels across the country are all battling the same economic headwinds.

One thing is certain, Britain’s food scene is evolving rapidly.

The only question now is which restaurants will be brave enough to lead the way?

https://www.thestaffcanteen.com

https://hotpickle.agency

Roberts of Port Dinorwic Returns to Growth With Significant Investment Planned for 2026

Roberts of Port Dinorwic, a long-established and trusted supplier of ready-to-cook meal components to leading QSR brands, pub and restaurant groups, and foodservice wholesalers, has announced a significant business turnaround.  

The transformation comes just eight months after investment from GIL Investments protecting the jobs of the 65 strong team and the key appointment of CEO Mark Rodgers.

An accomplished food industry leader with more than 30 years' experience driving operational excellence and sustainable growth, Rodgers has led a decisive programme of operational change, investment and cultural focus across the business, moving from a trading loss in 2025 back to profitability in 2026.

Over the past six months alone, Rodgers has identified and is in the process of finalising investment well in excess of £650,000 into key areas of the operation, reshaping its infrastructure, improving efficiencies and setting the business on a clear path back to profitability within the current financial year.

The company recently featured in the Alantra Fast 50 ranking putting it in the top 25 fastest growing private companies, despite challenging trading conditions and a cost-of-living crisis.

Customer satisfaction has risen sharply during this period, with complaints now at an all-time low, reflecting a renewed focus on quality, consistency and service delivery.

At the heart of the turnaround is a business with deep roots in North Wales and a strong sense of identity. Roberts of Port Dinorwic stands apart in its commitment to its people, operating without agency staff and instead employing a fully dedicated, loyal workforce.

Mark Rodgers, CEO, Roberts of Port Dinorwic, said: “We've worked hard to reset the business, and we've set things up to give ourselves a strong chance of hitting those growth targets. What's most encouraging is that complaints are trending at an all-time low and customer satisfaction is rising, which tells us we're moving in the right direction.

“Most importantly, we've got a fantastic team. There's a real family feel across the business, and that gives us a solid foundation to keep building from. We're in a great place to do more and to grow with confidence."

With a large-scale site and significant production capacity, Roberts of Port Dinorwic is now actively positioning itself as a strategic processing partner for the wider food industry. The business has the capability, space and infrastructure to support high-volume production, offering an attractive solution for brands looking to scale efficiently.

Backed by investment from GIL Investments, the company is entering a new phase of growth, with ambitions to expand its partnerships across QSR, hospitality and food manufacturing sectors.

This marks a vital, pivotal moment for Roberts of Port Dinorwic, as it builds on its heritage while embracing a more ambitious, growth-focused future.

https://www.roberts-wales.co.uk

Sale Makers Market Returns This Sunday with Street Food, Live Music and Family Entertainment

Sale Makers Market is set to return this Sunday to Stanley Square and School Road, bringing together independent traders, artisan food vendors, live entertainment and family-friendly activities for a vibrant community day out in the heart of Sale.

Running from 11am to 4pm, the popular monthly market will showcase a wide variety of local makers, small businesses and street food vendors, offering visitors the opportunity to shop unique handmade products while enjoying live performances and activities for all ages.

Entertainment throughout the day will be provided by the Cancer Research Buskers, who will perform live music in support of a charitable cause. 

Families can also enjoy face painting and free children's crafting sessions hosted by Ceci, creating a fun and welcoming atmosphere for younger visitors.

This month's street food lineup includes authentic Greek cuisine from Cyprus Kouzina, Nepalese street food from Jyotismomo, and BBQ sandwiches from Gorilla Eats.

Alongside the food and entertainment, visitors can browse a diverse selection of independent traders offering handmade goods, artisan products, sweet treats, unique gifts and one-of-a-kind finds.

The event aims to celebrate and support local businesses while bringing the community together for a relaxed and enjoyable Sunday experience.

Event Details

When: Sunday 17th May, 11am - 4pm

Where: Stanley Square & School Road, Sale

Visitors are encouraged to bring friends and family and enjoy a full day of shopping, food, music and community spirit.

Turmeric, Curcumin and the Great Supplement Shelf Maze

Walk into any health food shop or scroll through an online supplement store and you’ll quickly discover one thing, not all turmeric supplements are created equal.

From capsules and powders to “enhanced absorption” blends and high-strength extracts, the world of curcumin can feel surprisingly complicated. 

And while the bright yellow spice has become a familiar kitchen staple, the supplements market has added a whole new layer of jargon for shoppers to decode.

One name that often pops up is Biocurcumax (BCM-95®), a formulation that combines concentrated curcuminoids with turmeric essential oils, including ar-turmerone. Unlike ordinary turmeric powder, products like this are designed around formulation and absorption, two words that appear again and again on supplement labels.

But what does that actually mean for consumers?

In simple terms, turmeric naturally contains relatively low levels of curcuminoids, the compounds most commonly highlighted in supplement products. Some brands therefore use concentrated extracts or combine curcuminoids with other turmeric-derived ingredients to create more specialised formulations.

That’s where terms like “bioavailability” come in. It’s essentially a way of describing how a formulation is designed for absorption and use within the body. 

Some products are marketed specifically around enhanced absorption compared with plain curcumin extracts, although shoppers should always look carefully at how those claims are presented.

And that brings us to one of the biggest issues in the supplements world, label transparency.

A good supplement label should clearly explain:

Whether the product contains turmeric powder, a standardised extract, or a blended formulation

The amount of curcuminoids per serving

Recommended daily intake

Storage instructions and cautions

Any testing, certification, or quality assurances

Free-from claims such as gluten-free or non-GMO are also increasingly common, but they should always be backed up with clear product information.

For shoppers, the smartest approach is not to get dazzled by marketing buzzwords alone. Instead, compare products based on formulation, serving information, ingredient clarity, and whether the brand provides transparent, verifiable details.

It’s also important to remember that supplements are not one-size-fits-all products. Anyone taking medication, managing a health condition, or combining multiple supplements should always check the label carefully and seek professional advice where appropriate.

In a crowded wellness market full of flashy claims and shiny packaging, a little label-reading can go a long way.

And when it comes to curcumin supplements, informed choices are probably the healthiest ingredient of all.

For more information, visit IIY Phytoventra Ltd here https://www.iiypv.com

World Bee Day: The Tiny Food Producers We Couldn’t Live Without

When people think about food heroes, they might picture celebrity chefs, artisan bakers or talented farmers. 

But one of the most important contributors to our food chain is something much smaller. the humble bee.

Every year on 20th May, World Bee Day celebrates the incredible importance of bees and other pollinators to our food supply, farming and countryside.

And frankly, without bees, breakfast would look very depressing indeed.

No Bees? No Full English

Bees play a major role in pollinating crops around the world. Many fruits, vegetables, nuts and herbs rely heavily on pollinators to grow properly.

Without bees, we would see serious shortages, and soaring prices, for foods such as:

Strawberries

Apples

Blueberries

Cucumbers

Tomatoes

Almonds

Coffee

Chocolate ingredients

Herbs and spices

Even livestock farming can be affected because bees help pollinate plants used for animal feed.

In other words, bees quietly help power everything from summer salads to Sunday puddings.

The Buzz Behind British Food

Across the UK, bees are vital to orchards, allotments, gardens and farms. Whether it is apples for cider, berries for desserts or rapeseed crops used in cooking oils, pollinators are constantly hard at work behind the scenes.

And then there is honey itself, one of nature’s greatest culinary gifts.

From local blossom honey to darker, richer woodland varieties, British honey producers create flavours every bit as interesting and regional as wine or cheese.

Many food lovers are now actively seeking out local honey from farm shops, food markets and independent producers, helping support sustainable beekeeping at the same time.

Why Bees Are Struggling

Sadly, bee populations have faced major challenges in recent years. Habitat loss, pesticides, climate change and changing farming practices have all played a part.

Modern outdoor spaces can often look attractive to humans while offering very little for pollinators. Large paved gardens, artificial grass and overly tidy landscaping leave bees with few places to feed.

And fewer bees ultimately means less reliable food production.

How Food Lovers Can Help

The good news is that helping bees is surprisingly easy, and often delicious.

Grow Bee-Friendly Herbs

Lavender, thyme, mint, rosemary and chives all attract pollinators while giving you fresh ingredients for the kitchen.

Buy Local Honey

Supporting local beekeepers helps maintain healthy bee populations while introducing you to unique local flavours.

Choose Seasonal Produce

Seasonal British fruit and vegetables often depend heavily on local pollinators. Buying seasonal supports sustainable agriculture.

Let Flowers Bloom

Even a few pots of flowers on a patio or balcony can provide important feeding spots for bees. Why not install a bee hotel in your garden?

The Taste of a Healthy Planet

World Bee Day is a reminder that good food starts long before ingredients reach the kitchen. It starts in orchards, hedgerows, fields and gardens filled with buzzing pollinators quietly doing their job.

So the next time you enjoy strawberries and cream, a crisp apple pie, or even your morning coffee, spare a thought for the tiny workers helping to make it possible.

Because when it comes to food and drink, bees really are the business.

That’s Food and Drink Declares This Week World Baking Week

At That’s Food and Drink, we have decided that this week deserves a little more flour, a little more butter, a pinch or two of salt and a lot more bread and cake.

So, with no official paperwork, no committee meetings, and absolutely no authority beyond our deep love of baked goods, we are proudly declaring this week to be World Baking Week on the blog.

Why? Because baking is one of life’s great pleasures. It fills the kitchen with warmth, makes the house smell wonderful, and has the remarkable ability to turn a gloomy afternoon into something much more cheerful. 

And we decided that World Baking Day might not be enough time to celebrate the magic of baking. After all, there are only 1,440 minutes in a day but there are 10,080 in a week!

Whether you are a confident baker who can produce a perfect Victoria sponge without checking a recipe, or someone who considers opening a packet of ready-rolled pastry a bold culinary achievement, World Baking Week is for you.

This is a week to celebrate bread, buns, cakes, biscuits, pies, pastries, crumbles, traybakes and anything else that comes out of the oven looking, smelling and tasting delicious!

It is also a chance to remember that baking does not have to be perfect. A slightly wonky cake still tastes like cake. A biscuit that spreads too far is still a biscuit. And a loaf that looks a little “rustic” can always be described as artisan.

Over the course of our World Baking Week, That’s Food and Drink will be celebrating the joy of homemade treats, family favourites, clever shortcuts, nostalgic bakes and those recipes that make people say: “You made this?”

So dust off the mixing bowl, find the wooden spoon, check whether the baking powder is still in date, and join us in celebrating a week devoted to the magic of baking.

Incidentally, did you know that a pizza is, actually, a pie? After all Dean Martin (aka Dino Crocetti) clearly knew what he was talking about when her sung:

"When the moon hits your eye

Like a big-a pizza pie

That's amore"

Because frankly, the world could always do with more bread, more cake and more pie. Because as the Italians might put it: "Fare il pane è il linguaggio dell'amore" or "baking bread is the language of love."

So please, get baking and let us know how you get on using the comment section.

Incidentally, we think you might be interested in the book "Baking Yesteryear" by baker a jazz musician B. Dylan Hollis. You can read about his book here https://thatsfoodanddrink.blogspot.com/2024/06/baking-adventures-with-b-dylan-hollis.html

You can save money by buying his books at discounted prices at the That's Food and Drink Amazon-powered shop at the following link https://amzn.to/4tIwKP0.

New Petits Biscuits from Bonne Maman

Introducing the delicious new Petits Biscuits range from Bonne Maman, available in Framboise Sésame and Chocolat Caramel flavours.

These utterly irresistible little treats will be available in Waitrose stores nationwide from mid-May at £2.25 per 150g bag. (My wife and I will be checking these out on our next Waitrose visit!)

Petits Biscuits Framboise Sésame are a wonderfully moreish biscuit, combining the subtle texture and flavour of lightly toasted sesame seeds (for a satisfying crunch) with a soft and fruity raspberry filling that melts in the mouth. 

Perfect with a cup of tea or as a little afternoon treat, each bag contains approximately 13 biscuits.

Petits Biscuits Chocolat Caramel offer a delicious little moment of indulgence; indulgent melting caramel topped with a layer of crunchy milk chocolate and sprinkled with little nougatine pieces, all within a crisp and buttery pastry case. Each bag contains approximately 11 biscuits.

Both Petits Biscuits are made in France using the finest quality ingredients to traditional French recipes.

Range availability in store may vary by location.

Bonne Maman Cakes & Biscuits, of course, contain no artificial colourings or flavourings.

The UK range includes:

Madeleines: La Madeleine All Butter, Chocolate, Lemon, Chocolate Filled and Les Petites Madeleines

Cakes: Chocolate Sweet Hearts, Fruit Cake, Loaf Cake, Mini Chocolate Muffins, Mini Vanilla Muffins, Marble Cake, Chocolate Cake, Blueberry Muffins, Le Brownie and new Le Petit Cake Framboise.

Tartelettes: Tartelettes Citron, Tartelettes Framboise and new Tartelettes Myrtille.

Biscuits: new Petits Biscuits Framboise Sésame and new Petits Biscuits Chocolat Caramel.

Forget Birthday Cake… Bring on the Chocolate Pizza!

There are birthday cakes… and then there are birthday creations so gloriously inventive that they deserve their own standing ovation.

This year, my wife decided to throw tradition out of the window and create something entirely different for my birthday, a caramelised biscuit and chocolate pizza. 

And honestly? It may well have ruined ordinary birthday cake for me forever.

Imagine the scene. Instead of sponge, icing and candles precariously balanced on buttercream, out came what looked like a dessert designed by somebody who had stared lovingly at both a biscuit tin and a chocolate aisle and thought: “Why choose?”

The base was rich, sweet and indulgent, packed with caramelised biscuit flavour that instantly brought those unmistakable Biscoff-style notes to the party, buttery, spiced, slightly caramel-like and deeply comforting. On top came a glorious layer of melted chocolate, spread generously enough to make it feel satisfyingly decadent without tipping into total sugar chaos.

And then came the toppings.

Crushed caramelised biscuits added crunch, shards of chocolate gave texture, and every slice felt like the kind of dessert that should probably come with dramatic music when served. It looked somewhere between a pizza, a giant cookie and the sort of thing you might expect to see in the window of an outrageously trendy dessert parlour charging £14 a slice.

The beauty of it, though, was not just how good it tasted, it was the fact it felt personal.

That is what makes homemade birthday creations so memorable. Anybody can pick up a supermarket cake. There are entire aisles dedicated to them. But when somebody designs something specifically around the things you love eating, it becomes more than dessert. It becomes part of the celebration itself.

And let us be honest: there is also something wonderfully rebellious about abandoning the idea that birthdays must involve traditional cake.

Not everybody likes sponge.

Not everybody wants icing flowers.

And not everybody wants a dessert that leaves enough leftovers to feed a small village for three days.

A dessert pizza, meanwhile, feels fun. Relaxed. Sharable. Slightly chaotic in the best possible way. You can slice it casually, pile on toppings creatively and customise it endlessly. White chocolate drizzle? Go for it. Marshmallows? Absolutely. Chopped nuts? Why not? The entire thing invites experimentation.

The caramelised biscuit and chocolate combination worked brilliantly because it balanced crunch, sweetness and richness without becoming overpowering. Paired with a good coffee, it was dangerously moreish.

There is also a strong argument that dessert pizzas deserve far more attention in Britain. We have fully embraced sweet waffles, loaded doughnuts, freakshakes and cookie pies over the years, so perhaps the dessert pizza’s moment has finally arrived.

If this birthday experience proved anything, it is that the best food ideas often come from simply having fun in the kitchen.

So next time a birthday rolls around, perhaps skip the standard caterpillar cake and try inventing something entirely your own.

You may accidentally create a new family tradition.

And stunningly? It was even better after being chilled in the fridge.

And next time? We are looking at using white chocolate, instead.

And for those interested in such things the base my wide used was a yeastless dough in the scone style.

BBC Good Food Show and Gardeners’ World Live. The Perfect Recipe for a Great Day Out

For many people across the UK, summer does not properly begin until the arrival of the Good Food Show Summer and BBC Gardeners' World Live at the NEC in Birmingham.

The two hugely popular events return from 18th to 21st June 2026 and, frankly, if you enjoy good food, gardening, cookery demonstrations, outdoor living, plants, shopping, celebrity experts and the occasional temptation to buy “just one more” artisan chutney or unusual plant, this is your idea of heaven.

One of the great things about the shows is that your ticket gives you access to both events, making it one of the best-value summer days out around. You can wander from floral displays and show gardens straight into halls packed with sizzling cookery demos, tasting stands and some of the UK's best-known chefs.

A Paradise for Garden Lovers

BBC Gardeners' World Live has become one of the biggest highlights in the British gardening calendar.

Visitors can expect stunning Show Gardens, Beautiful Borders, the famous Floral Marquee, plant villages, gardening workshops and appearances from some of television’s best-loved gardening personalities including Monty Don, Adam Frost, Frances Tophill and Sue Kent.

Whether you have a sprawling country garden, a tiny city courtyard or simply a few pots outside the back door, the show is packed with ideas that make you immediately want to go home and start digging things up.

The Floral Marquee alone is enough to tempt visitors into carrying home far more plants than they originally intended. There is always something wonderfully British about watching people trying to fit six oversized perennials into the boot of a small hatchback.

Food, Glorious Food

Meanwhile, Good Food Show Summer is a dream destination for food lovers.

The event features live demonstrations from celebrity chefs, tasting sessions, cookbook signings, artisan producers, street food, kitchen gadgets and enough samples to ensure nobody leaves hungry.

Big-name chefs and food personalities regularly appear on stage, sharing recipes, cooking tips and stories from kitchens around the world. The atmosphere is lively, energetic and wonderfully indulgent.

One minute you are watching a professional chef create restaurant-quality dishes. The next, you are buying handmade fudge, artisan cheeses, chilli sauces, speciality oils and kitchen tools you suddenly become convinced you absolutely need.

Two Shows, One Brilliant Experience

What makes the combination so enjoyable is the way food and gardening naturally complement each other.

After all, gardening enthusiasts often love growing their own ingredients, while food lovers appreciate the value of fresh herbs, vegetables and beautiful outdoor entertaining spaces.

The NEC transforms into a giant celebration of summer living, creativity and inspiration. It is the sort of event where you can spend an entire day browsing, tasting, learning and shopping — and still feel like there is more to see.

For anyone looking for a fun summer outing packed with inspiration, flavour and colour, BBC Gardeners' World Live and Good Food Show Summer

"Good Food Show Summer","NEC Birmingham 2026" remains one of the great British event combinations. 

Just remember to leave extra room in the car for plants, cookbooks and enough artisan food to stock a small delicatessen.

https://www.bbcgardenersworldlive.com