Brits stock up for last big BBQ feasts of the year ahead of the Bank Holiday

Brits have been stocking up for what is likely to be the last big BBQ day of the year for the Bank Holiday.

Forecasts for temperatures around the 20C mark have set up the August Bank Holiday for probably the last big BBQ parties of the year.

Since last Thursday sales at Tesco of typical BBQ foods like burgers, sausages, fish and plant-based meat alternatives plus beers and wines have been in high demand.

And as a result of a 25% off six bottles of wine and fizz (Clubcard deal members only) running from until Monday, Tesco predicts it expects to sell more wine than beer over the Bank Holiday weekend. 

Tesco BBQ meat buyer Lucy Draper said: “This August Bank Holiday is likely to see the last big BBQ parties of the year with schools starting up again the following week and people returning to the UK from their summer holidays.

“Also a result of a wetter than normal summer, Brits have had fewer BBQ occasions than usual to enjoy so we believe many people will seize the chance for one last hurrah and go all out to invite family and friends over to enjoy the great outdoors.”

Across the Bank Holiday period Tesco expects to sell:

1.25 million packs of sausages

Over 300,000 packs of burgers

Over 225,000 plant-based meat alternatives

Over 1 million packs of fish

Over 300,000 packs of BBQ meat

Over 1 million packs of burger and hot dog rolls

Over1 million punnets of strawberries

Almost 300,000 packs of Greek/salad cheese

Over 2.25 million ice creams and lollies

Over 4 million bottles/cans of beer

Almost 8000 bottles of Pimms

Over 300,000 packs of ice cubes

Over 500,000 cartons of fresh cream

Over 5 million bottles of wine

Something in the region of 100,000 bags of BBQ fuel

www.tesco.com

 

Cocchi? Coo! Celebrates All Things Negroni This September with Cocchi

The classic Italian aperitif's popularity has burgeoned over recent years as wise consumers in the UK and also beyond are continuing to discover more about Italy's vibrant and diverse drinking culture.

Tying in with celebrations that will take place next month in September, cocktail devotees will be able to enjoy a range of Cocchi-based Negronis for a few weeks with each venue presenting their own twist on the classic. Showcasing the versatility of this drink.

Available all through the month of September, The Zetter Townhouse in London's Marylebone will offer guests a negroni menu of three Cocchi-based drinks. On Sunday 17 September an exclusive takeover will also take place at the venue.  

Alex Palumbo, co-owner of award-winning Edinburgh bar, Hey Palu, will take part in a one night only guest shift, serving a curated menu of four Cocchi Negronis to mark the launch of Negroni week.

The takeover menu cocktail menu will include:

Strawberry Sbagliato: Cocchi Rosa, strawberries, Barsol pisco, aperitivo, prosecco

Mezcaloni - Cocchi Storico Vermouth di Torino, Los Siete Misterios mezcal, bitter, aromatic lime leaf

Negroni Minerale - Cocchi Americano, Botyard Double Gin, Fino Sherry, celery extracts, green olive

Caffe 'Serale - Cocchi Dopo Teatro, Lot 40 rye whisky, banana, bitter, coffee aromas

Cocchi is also partnering with famous Sri Lankan restaurant Hoppers King's Cross to offer their take on a Negroni-led menu. Following rom its successful summer terrace cocktail activation, Hoppers' bar manager Martin Balo has put together a menu of three Negronis with a tropical spin, ideal to enjoy before the end of the summer.

 Hopper's King's Cross menu will include:

Kokova Negroni: cocoa and orange spiced rum – Campari – Cocchi Rosa

White Negroni: gin – lemongrass and fennel bitters – Cocchi Americano

Negroni Sbagliato: Cocchi Storico Vermouth di Torino – pomelo Campari – Prosecco

Finally, if you would like to make a Negroni at home, here's Cocchi's recommended recipe:

25 ml Cocchi Storico Vermouth di Torino

25 ml gin (we recommend Boatyard Double Gin)

25 ml Campari

Method: Add all of the ingredients into a stirring glass with an ample amount of ice and stir for about 30 seconds. Strain into a rocks glass filled with fresh ice cubes.

To attend Sunday 17 September takeover (19:00 – 22:00), book a table on The Zetter Townhouse Marylebone, website: https://thezetter.com/townhouse-marylebone/ - Zetter Townhouse Marylebone 28-30 Seymour St, London W1H 7JB

For reservation at Hoppers King's Cross, 4 Pancras Sq, London N1C 4AG please use: https://www.hopperslondon.com/kings-cross/

Cocchi Storico Vermouth di Torino is available nationwide including Waitrose and Amazon. RRP: £26.71 (70 cl)

Nibbler, Middler or Squeezer. How do you chomp your samosa?

Did you know that the samosa has risen to become one of the UK's favourite snack options with a recent survey showing they're the number two nibble among younger people? (EDITOR: And some of us older people, too!)

Now, a renowned food futurologist has revealed how you eat your samosa says something about your own  personality. 

In a new report created on behalf of Takul which makes halal convenience foods, including a range of three different types of samosa, Lyndon Gee has defined four distinct types of “samosa eater” as follows:

The corner nibbler

Methodically and tentatively nibbles each crispy corner of the samosa before gradually working their way to the centre, and all the filling. The nibbler is obsessed with delayed gratification.

The middle grounder

Going straight for the centre of the samosa, with military precision they carefully take a bite from between each of the three corners, leaving those crispy edges intact to relish last. These individuals are dull but organised.

The samosa squeezer

Strategically bites one corner of the samosa then squeezes to extract the filling, leaving the empty shell, which they gobble down whole. Greedy, they find this the quickest way to eat a samosa.

The pernickety peeler

Like to examine their food before eating it. They carefully and precisely nibble around the edge of the whole samosa, then gently peel off the top layer exposing the filling, which they meticulously inspect before finally munching. Indecisive and afraid to take a risk.

In his report, Lyndon Gee also predicts halal food is set to become mainstream in the coming years, following in the footsteps of other cuisines such as vegan and plant-based options.

He said halal food has evolved from being a religious dietary choice to being a marker of safe, healthy, hygienic and reliable food.

With trust being so key to what people choose to buy, especially food-wise, Lyndon said, “various research studies indicate that non-Muslims have a positive opinion of halal food products and show significant intention to buy them, as they know halal food is appropriately processed”.

He added that halal products “will be chosen for non-faith-based reasons, simply because the food appeals, offering manufacturers even greater opportunities as halal products move into less traditional dishes”. 

Lyndon Gee has broad experience in the halal food industry. He's worked with Diabetes UK on various recipes for Ramadan aimed at the Muslim community and was creative consultant for a halal fast food burger concept.

With almost half of the UK Muslim population under the age of 24, the report also reveals how pivotal the younger generation are in terms of shaping what halal food looks like today. 

Lyndon said: “Cash rich and time poor, the younger generation seek convenience and speed. Gen Y and Gen Z consumers are more adventurous and looking for new flavours and different food experiences than their parents. Products such as pasties or samosas that can be eaten in one hand are ideal.”

He added: “Mealtimes have become blurred and there's been a big rise in snacking, whether the on-the-go meal replacement, or sitting down with friends and enjoying a film or a game and sharing a selection of foods like pizza, charcuterie, or samosas. The social aspect of eating should never be underestimated, but with busy lifestyles people are looking for easy, cost-effective solutions to entertain their friends.”

Takul makes a range of convenience meals and snacks which include pizzas, samosas, pasties and deli meats which are available in selected Tesco and Sainsbury's stores nationwide. For further details please visit https://takul.co.uk/store-finder 

The Institute of Brewing & Distilling Launches its First Course for Distillers

The Spirit Sensory Analysis on-demand course enables distillers to understand spirit flavour and implement an effective system of sensory analysis.

The Institute of Brewing & Distilling (IBD), which is the world's most widely recognised learning provider of technical education in the brewing industry, has launched a totally brand new technical self-assessed and on demand technical course, Spirit Sensory Analysis.

This new short course is the first continuing professional development course for distillers from the IBD. Spirit Sensory Analysis is aimed at distillers and quality professionals who are working in distilleries of all sizes, who are desiring  to improve product quality using sensory analysis.

The Spirit Sensory Analysis course provides the knowledge and tools necessary to understand and control spirit flavour. It will enable learners to run a range of sensory tests, assess the results and ultimately improve their production process and products. The course is provided in an engaging, interactive and multimedia format.

This course has been created and developed in collaboration with leading sensory scientists and distilling professionals. It provides the same technical excellence found in all IBD qualifications, with the benefit of not requiring to sit a formal exam.

The course includes a downloadable PDF with technical information such as:

The basis of spirit flavour

The descriptors and thresholds of over 300 key flavour compounds

Spirit flavour terminology systems and flavour wheels

Tasting forms for more than 10 sensory tests

The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance learning. At the end of the course, learners receive a Certificate of Completion.

Stuart Howe, who is the IBD Technical Learning and Development Manager, explains: “Whatever the size of your distillery, this course should help you better understand spirit flavour and get the best value from your sensory endeavours. 

"It may also save you spending money on the services of companies providing sensory management systems and training. We are confident that not only will you enjoy the course, but it will also benefit your career, your distillery, your products, your consumers and your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, comments: “The Spirit Sensory Analysis Course is our 5th short course within a year, showing the IBD commitment to establishing a richer continuous professional development pathway in the drinks industry. This new short course shows our commitment to reinforce our learning offering for the spirits sector as this is our first on-demand technical course for distillers."

https://www.ibd.org.uk

Saladmaster Championing Preventative Health at the Global Health Summit

The World Health Organization (WHO) identifies Diabetes and Heart Disease as two of the leading causes of mortality, standing as major global health challenges. The International Diabetes Federation (IDF) reports 540 million people living with Diabetes with projections indicating a worrisome 46 percent increase by 2045. 

These alarming figures underline the imperative to address the issue head-on. Particularly, Type 2 Diabetes, constituting 90% of all cases, can be prevented, and treated via the adoption of a health-conscious diet and regular exercises.

Saladmaster,which is an industry-leading innovator in healthy cooking solutions, is making its mark at the Global Health Summit, reaffirming its commitment to advancing preventative health initiatives for people.

Saladmaster is poised to assume a role in this transformative journey, utilizing its unique cooking technology and comprehensive health education programs. 

By integrating these powerful tools, Saladmaster empowers individuals to proactively combat potential ailments that potentially stem from poor dietary choices, amplifying the message that prevention is, of course, paramount.

The Global Health Summit serves as a platform for Saladmaster to join forces with international thought leaders, bolstering the fight against preventable diseases borne from unhealthy eating habits. Magali Madariaga, VP of Global Marketing for Saladmaster, affirms, "Our mission is to forge a healthier world through education, innovation, and empowerment."

Ayo Olaseinde, who is the President of Saladmaster, concurs, saying: "For 77 years, we've been changing lives, and our commitment to this cause remains unwavering. As a responsible participant in addressing a critical global health issue, we pledge to be an integral part of the solution."

To learn more visit www.Saladmaster.com.

Caramelised Orange, Cardamom & White Chocolate cake

That's Food and Drink has been granted the honour and privilege of sharing this stunning recipe from Naomi Rose, The famed Baking Boss.  

This caramelised orange cake is great as an afternoon tea cake as well as a pudding served with extra caramel sauce.

Naomi writes I used some ground almond in this recipe as well as I think it works very nicely with the orange, white chocolate and cardamom flavours.

If you want to make some extra caramel sauce, just double the caramel part of the recipe and add extra orange juice when making the caramel.

Ingredients

 

Caramel Sauce

200 grams Caster sugar

60 grams Unsalted butter cubed and at room temperature

1/2 Orange juice only

Cake

2 Oranges One cut into thin slices and halved, one just zest and juice

200 grams Unsalted butter softened

200 grams Light brown sugar

4 Eggs

1 tsp Mixed spice

1 tsp Baking powder

4 Cardamon pods husks removed and seeds crushed

1/2 Salt

150 grams Self-raising flour

75 grams Ground almonds

100 grams White chocolate drops

Instructions

 

Caramel sauce

In a heavy-based saucepan, add the caster sugar with 3 tablespoons of water. Heat on a medium heat, stirring occasionally, until all the sugar has dissolved.

Once the sugar has dissolved, turn up the heat and bring to the boil. Stir constantly until the sugar starts to go golden brown. Be careful not to let the caramel burn!

Once the caramel has turned golden brown, take off the heat and carefully whisk in a little of the butter at a time follow by the orange juice until fully combined. Set aside to cool slightly.

Make the cake

Lightly grease and line a deep loose bottom (or springform) 20cm cake tin. Preheat the oven to 170°C.

In the bottom of tin, arrange the orange slices in a circle, slightly overlapping, so they cover the base of the tin. Pour the caramel on top of the orange slices and spread evenly over the oranges.

In a large bowl, add the butter and light brown sugar. Using a stand mixer or electric hand mixer, beat together for two or three minutes until all the ingredients are combined.

Whilst beating the mixture, add the eggs gradually one at a time. Don't worry if the mixture splits.

Fold the orange zest, baking powder, cardamom, salt, self-raising flour and ground almond and flour into the mixture. Then fold in the white chocolate.

Transfer the mixture to the tin and bake in the oven for 45-50 minutes. Check after 25 mins and if starting to brown on top, cover with tin foil.

Once the cake is baked, take out of the oven and brush the bottom with the orange juice. Leave it for about 10 minutes then transfer to a wire rack to cool. Top tip: you might need to run a knife around the edge of the tin to loosen it. Leave to cool completely.

To learn more about Naomi please visit https://bakingboss.net or check out her video, here:-

Keep Everyone Cooled Down This Summer With St-Remy Brandy

Those lovely folks at St-Remy has the perfect cooler cocktail to keep you refreshed this summer, with the St-Rémy XO, Chardonnay and citrus it's just like summer in a glass!

The St-Rémy XO is made with 100% French wine grapes only harvested in the Loire valley, which will elevate the chardonnay is this cocktail elegantly. The notes of vanilla, oak and gingerbread will add a delicious spiciness that rounds off the concoction.

The recipe here serves four so mix up a batch for all your loved ones at your next garden party.

250 ml St-Rémy XO

500 ml Tonic water

150 ml Chardonnay wine (we recommend the Pasari Chardonnay from Cramele Recas)

50 ml Lemon juice

1 Grapefruit

Add all ingredients to a pitcher with ice and leave to cool for three hours. Zest a grapefruit peel above each glass, serve with a grapefruit slice and enjoy.

Available at Ocado, Morrisons, Amazon and Asda – RRP £24

Something for our farmer readers, about outdoor working

Working outdoors in cold, rainy weather can not only be uncomfortable and hinder your ability to complete your work, but it can also be very dangerous if you aren't properly equipped.

With this in mind, the team at Workwear Express has offered their expert insight into staying dry whilst working outside, with eight must-haves for protection from the rain. 

 Waterproof outerwear

Your waterproofs are the most essential items for keeping you dry when working in rainy weather conditions. From your jackets to your trousers, having waterproofs will prevent rain from penetrating your clothing and keep you feeling dry and comfortable throughout the entire day.

However, it’s important to note you should choose properly fitted clothing, as this will impact the performance of your waterproofs. Clothing that's oversized might be too loose and let rain in, whilst jackets or trousers that are too small will fail to cover your body to offer full protection. 

 Breathable, moisture-wicking clothing

When working all day doing a strenuous job, sweating can often be unavoidable, which is why choosing breathable and moisture-wicking clothing is vital.

Your t-shirts, jumpers, underwear or shorts should be made from lightweight, breathable fabrics, which allows better air circulation and prevent moisture from becoming trapped and the feeling of being hot and clammy. You can also choose moisture-wicking materials that absorb moisture from your body and push it to the fabric’s surface, to keep you feeling nice and dry. 

Correct footwear 

Working in wet conditions requires waterproof, non-slip footwear to keep your feet dry and comfortable, alongside providing stability.

Having waterproof footwear that prevents your feet from getting cold and wet is very important, as it protects you against unwanted foot conditions such as athlete's foot, poor circulation, or the more serious and nasty immersion foot. It’s also vital your work footwear has a good grip to help you keep your feet stable and safe on wet surfaces and prevent slipping. (And is steel toe-capped, if required)

Protective headgear

Hats can be a great way to keep your head and face dry when working outside. If you work in the likes of construction, roadworks, waterworks, gas and oil, forestry, then a hard hat with a rain cover would be a brilliant option.

 Alternatively, if your job isn’t likely to require a hard hat but you’re still looking for some good protection from the rain, a waterproof bucket hat or wide-brimmed hat is a good choice. Ideal for farm workers.

Gloves

Having cold, wet hands can make it difficult for you to fulfil your work effectively, which is why waterproof gloves can be an essential piece of equipment when working outside.

Choosing a gloves that allow complete flexibility will allow you to complete your jobs with a full range of movement, whilst still protecting your skin from the rain and preventing your fingers becoming cold, chapped and numb. 

Thermals 

Accompanying rainy weather can also be cold temperatures, which is why having thermals when working outdoors can be vital.

The extra layer of protection provides insulation, helping you retain your body heat and avoid cold-related issues like frostbite, chilblains and hypothermia. They also have the added benefit of being made from moisture-wicking materials that transport sweat away from the skin, which is important as wet clothes will make you feel colder. 

Breaks in sheltered areas

Working outside for long periods of time in the rain and cold can not only be uncomfortable, but also dangerous - and not to mention make you feel miserable.

That’s why, whenever possible, you should take short breaks in sheltered areas (like a barn, for example?) to give your body’s temperature time to warm up and your clothing the chance to dry off. 

Spare clothes 

It’s always a good idea to have a spare set of clothes to hand during your working day, as this can be useful for a number of reasons.

If the weather is torrential and you feel extremely uncomfortable in your work clothes, you can easily change into your spare pair or have them to change into at the end of the day for your commute home, so that you don’t feel uncomfortable when driving. 

That's Food and Drink would like to thank Workwear Express for their help in compiling this article.

https://www.workwearexpress.com/jackets/mens-jackets 

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