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Pineapple on a Full English? A Surprisingly Historical Argument

Few things spark a British food debate quite like tinkering with the full English breakfast. 

Baked beans are tolerated, hash browns are still contentious in some quarters, and heaven help anyone who mentions avocado. 

Yet one of the more intriguing (and eyebrow-raising) ideas to surface in recent years comes from Guise Bule de Missenden, founder of the English Breakfast Club, who argues that pineapple may have a legitimate place on the plate, not as a modern gimmick, but on historical grounds.

At first glance, pineapple alongside bacon and eggs sounds like pure provocation. But dig a little deeper, and the argument becomes rather more… British than you might expect.

The Victorian Breakfast Was Not a Modest Affair

The idea of a “traditional” full English as a fixed, unchanging list is largely a modern invention. In the Victorian and Edwardian eras, breakfast — particularly among the middle and upper classes — was expansive, indulgent, and often theatrical.

Breakfast tables could include:

Multiple meats (ham, bacon, kidneys, game)

Fish (kedgeree, kippers)

Eggs in several forms

Preserves, fruits, and sweet accompaniments

Crucially, fruit was not seen as out of place. Fresh, preserved, or stewed fruit regularly appeared at breakfast, especially in wealthier households where imported produce was a sign of status.

Pineapple: A Symbol of British Luxury

Pineapple has a long and fascinating relationship with Britain. Far from being a purely tropical novelty, it became an 18th- and 19th-century status symbol, associated with hospitality, wealth, and empire.

In Georgian and Victorian Britain:

Pineapples were grown in heated glasshouses at enormous expense

They were displayed as centrepieces at banquets

They symbolised refinement and worldliness

If pineapple could sit proudly atop a table as a symbol of welcome and abundance, the argument goes, why would it be excluded from a grand breakfast spread?

Sweet Meets Savoury: Not as Alien as It Sounds

British breakfasts have long embraced sweet-and-savoury contrasts:

Marmalade with salty buttered toast

Fried bread paired with ketchup

Bacon alongside sweet chutneys or brown sauce

Pineapple offers:

Acidity to cut through fatty bacon

Natural sweetness to balance salt

A refreshing counterpoint to heavier elements

From this perspective, grilled or lightly warmed pineapple isn’t an outrageous addition — it simply leans into contrasts the breakfast already enjoys.

A Historical Footnote, Not a Mandate

To be clear, this argument isn’t suggesting pineapple should replace anything, nor that cafés must rush to add it to menus nationwide. Instead, it reframes the conversation:

The full English breakfast has always evolved, and its historical roots are far broader and more flexible than many modern purists admit.

Seen through that lens, pineapple isn’t an invasion. It’s a revival of a time when breakfast was about abundance, variety, and a little culinary swagger.

So… Should Pineapple Be Allowed?

Whether you personally welcome pineapple onto your plate is another matter entirely. For some, it will remain culinary heresy. For others, it’s a fascinating reminder that British food history is richer — and stranger — than we often give it credit for.

One thing is certain: once you realise that the “traditional” full English has never been entirely fixed, the debate becomes far more interesting than a simple yes or no.

And if nothing else, it proves that breakfast, like history itself, is always up for reinterpretation. 

The Future in the Glass: the spirits business Names the Top Innovators Redefining Spirits and What It Means for 2026

From pizza-distilled vodka to crystal-clear Scotch whisky, cannabis spirits to high-ester rum concentrates, this year’s ranking reflects an industry in full creative acceleration, a world where experimentation is no longer fringe, but fast becoming the new mainstream.

The spirits business, the leading global drinks media, has revealed its final top 10 in the Top 50 Innovative Spirits Launches of 2025, spotlighting the brands that pushed boundaries and offered a clear signal of where the global spirits market is heading next.

Collectively, these 10 liquids represent a shift away from incremental line extensions towards genuine technical, sensory and cultural innovation – a trend that will shape brand strategy, portfolio development and consumer expectations well into 2026.

The Top 10 Shortlist

1: Chivas Regal Crystalgold - A crystal-clear Scottish spirit drink created through bespoke filtration that removes colour without stripping flavour. Designed for long serves, crossover occasions and daytime drinking, the number-one product opens up whisky to new consumption moments.

2: Three Families (Mr Lyan x Rockland x Dilmah Tea) – A range of cocktail seasonings blending bitters tradition with modern distillation and tea extracts. Designed to empower experimentation behind the bar and at home, turning flavour into a modular tool.

3: Never Never Signature Vodka – A texture-driven vodka enriched with olive, coconut and avocado oils to deliver mouthfeel as a primary differentiator. Built for premium Martinis and neat sipping.

4: Planteray Hogo Monsta – An ultra high-ester rum designed as a flavour amplifier rather than a sipping spirit. A technical release that celebrates intensity, funk and bartender creativity.

5: Realizzato Coffee Liqueur – A sustainability-led innovation using upcycled coffee grounds to create alcohol, paired with fully recycled packaging. Circular production meets premium flavour.

6: Archie Rose Wattleseed Smoked Cask Whisky -– An Australian single malt smoked via native wattleseed-treated barrels, creating uniquely regional flavour architecture.

7: 1906 Cannabis Spirit – A neutral, alcohol-free THC and CBG ‘spirit’ engineered for social drinking occasions beyond alcohol.

8: Bruichladdich X4+18 Edition 01 – The world’s first quadruple-distilled 18-year-old single malt Scotch, pushing cost, yield and process boundaries.

9: Aureus Vita Gin – Produced on a Fibonacci-inspired still that applies mathematical ratios to botanical interaction and distillation geometry.

10: Isco Pizza Vodka – A vodka distilled from a full organic pizza – herbs, tomato, cheese and wheat – proving novelty flavour can deliver commercial scale when executed seriously.

Melita Kiely, editor-in-chief of The spirits business, said: “Our top 50 ranking explored the most creative products that came to market in 2025, from production techniques to unusual flavours, and even products reaching new heights with their purpose and marketing initiatives.

What’s clear to see is producers are not afraid to explore new flavour dimensions – and for many, their efforts are paying off. Our top pick, Chivas Regal Crystalgold, was especially exciting to see. This spirit has the potential to open the Scotch whisky category up to new drinkers, particularly loyal fans of white spirits, and it’s great to see a brand like Chivas boldly step forward to deliver something truly different and distinct.”

https://www.thespiritsbusiness.com/

Will you be trying pizza flavoured vodka? Please let us know in the comments below!

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SquareMeal announces the UK Top 100 Restaurants for 2026

The UK’s leading independent restaurant guide, SquareMeal, has revealed its UK Top 100 Restaurants for 2026, celebrating the very best dining experiences the country has to offer. 

Unlike any other list of its kind, SquareMeal’s UK Top 100 excludes London restaurants, allowing the wider UK dining scene to take centre stage.

Compiled using a combination of thousands of reader votes and insight from SquareMeal’s expert critics, the UK Top 100 Restaurants list offers a true snapshot of Britain’s diverse and dynamic food culture.

Across the UK, regional dining scenes continue to thrive. Edinburgh leads the way in 2026 with six restaurants featured, including Lyla, The Little Chartroom, and new entries Ardfern, Cardinal, Dogstar and Moss. Birmingham follows closely with five restaurants making the list, including former Top 100 champion Grace & Savour and two Michelin-starred Opheem.

The highest new entry on the list is Vraic in Guernsey, which makes an impressive debut at number four. Elsewhere, culinary powerhouses such as North Yorkshire, Kent and the West Midlands are all strongly represented with multiple entries in the UK Top 100.

SquareMeal UK Top 100 2026 Winner: Wilsons, Bristol

The number one restaurant in the UK for 2026 is Wilsons.

Wilsons in Bristol epitomises the ideal neighbourhood restaurant, delivering confident modern British cooking crafted almost entirely from produce grown in its own market garden. Intimate and charming, it’s one of only a handful of UK restaurants to hold both a Michelin star and a Green Star. Despite its sustainability credentials and world-class cooking, Wilsons remains remarkably good value.

Wilsons was opened in 2016 by partners Jan Ostle and Mary Wilson. Ostle leads the kitchen, while Mary Wilson’s background in biodynamic agriculture underpins the restaurant’s produce-led ethos. Mary also grew up in her family restaurant, which Wilsons is named in honour of.

Chef and Co-Founder Jan Ostle told That's Food and Drink: "We feel incredibly honoured to have been named SquareMeal’s UK Restaurant of the Year 2026. 

"This recognition is testament to the dedication of our entire team, the Bristol community that supports us, and the incredible farmers and growers whose produce shapes everything we do. 2025 was a landmark year for us at Wilsons, and this feels like the perfect way to begin 2026. We’re so excited for what the year ahead will bring."

SquareMeal’s Restaurants Editor, Pete Dreyer, adds: "Few restaurants in Britain combine creativity, humility and value as convincingly as Wilsons. Achieving this from a tiny kitchen and a two-acre farm, without compromising its sustainable, waste-free ideals, is a phenomenal achievement."

Content Director for SquareMeal Caroline Hendry explains the process behind tSqhe awards: "For 2026, judges placed renewed emphasis not only on exceptional cooking, but also on sustainability and a commitment to positive, people-first working environments. With professional kitchens often recognised as high-pressure spaces, this year’s list highlights restaurants actively prioritising staff welfare alongside culinary excellence.’

The full UK Top 100 Restaurants list can be viewed here:

https://www.squaremeal.co.uk/restaurants/best/uk-top-100-restaurants_238

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Allotments help UK households save millions on food as cost-of-living pressures continue

The National Allotment Society says allotments continue to play a vital role in helping households cope with the ongoing cost-of-living crisis, reinforcing food security at a time when food prices and household bills remain high.

Recent figures show UK inflation has risen again, with food prices a key driver of rising costs. Consumer confidence also remains historically low, underlining the sustained pressure many households are facing.

Against this backdrop, allotment holders across the UK report saving hundreds of pounds a year by growing their own fruit and vegetables, while also gaining access to fresh, seasonal produce that would otherwise be difficult to afford. Research in Brighton & Hove found that allotments in the city produce the equivalent of around £1.12 million in food annually, demonstrating the real financial value they bring to local communities. (Brighton & Hove Food Partnership)

“Allotments have long provided practical support for households, and the current economic climate is reinforcing that role,” John Irwin, interim President for the National Allotment Society told That's Food and Drink.

“For many people, growing food is the difference between coping and struggling. A small plot can produce a significant amount of food for relatively low ongoing costs.”

The Society says demand for allotments remains high, with waiting lists in many areas continuing to stretch for years, as people seek reliable ways to manage food costs and reduce reliance on expensive supermarket produce.

The Bank of England has warned inflationary pressures are likely to persist, meaning household budgets may remain under strain for some time. The National Allotment Society says this makes access to allotment space a vital form of long-term resilience for communities.

Beyond financial savings, allotments also provide wider benefits during periods of economic pressure, including improved mental health, gentle physical activity, and strong community support networks.

“When money is tight, the social value of allotments matters just as much as the food they produce,” John added. “They are places where people share skills, seeds and surplus crops, helping each other through challenging times.”

The National Allotment Society is calling on councils and policymakers to protect existing allotment land and invest in new sites, warning that access to growing space is becoming increasingly unequal despite sustained demand.

“Allotments are a low-cost, high-impact resource that already exists in communities,” said the Society. “Protecting and expanding them should be seen as a practical response to the cost of living crisis, not a luxury.”

For further information please visit www.thenas.org.uk

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Norway "Shows the Way" on Chicken Welfare

Pressure mounts on UK companies to address widespread use of controversial breeds.

Animal welfare advocates today hail ‘historic moment’ as the Norwegian chicken industry announces a total transition away from fast-growing chicken breeds by the end of 2027. 

Norway where 70 million chickens are raised for meat annually, will become the first country in the world to transition to 100% higher welfare breeds.

For decades, NGOs have raised concerns about the use of so-called ‘frankenchickens’ – known in Norway as ‘turbochickens.’ Chicken companies typically use fast-growing breeds which have been selectively bred to gain weight as quickly as possible.

The birds suffer from significant and commonplace welfare problems as a result. Countless exposés show the birds struggling to walk under their own weight. Research suggests that fast-growing chickens suffer hundreds of hours of pain during their short lives.

60% of the chickens in Norway are fast-growing breeds, specifically the Ross 308, which is the breed also used by 90% of the UK chicken industry. Over the past five years the Norwegian industry has gradually adopted higher welfare breeds known as the Rustic Gold and the Hubbard JA787.

“What’s happening now in Norway is a historic moment. It’s one of the greatest improvements to animal welfare in history, and it shows that the transition away from fast-growing breeds is possible. But it also shows just how far behind we are on this issue in the UK, where companies have barely started to address this problem,” says Connor Jackson, CEO of the UK branch of Anima International.

The global animal advocacy organisation Anima International has been campaigning in Norway for five years to see a transition away from fast-growing breeds. In the UK, where it also operates, a number of NGOs have been calling for the same transition since 2017 with the Better Chicken Commitment (BCC.)

Last year, Waitrose became the first major UK company to make a full transition to higher welfare breeds in all its products as part of the BCC. M&S, a fellow signatory to the BCC, has transitioned for all fresh chicken, with a plan to transition completely by the end of this year.

However, fast-growing breeds remain the norm in Britain. Other UK retailers have chosen to focus on giving their chickens more space in efforts to address welfare concerns. Whilst advocates recognise this as a positive step, it does not address the fast-growing genetics of the birds.

“UK consumers care deeply about animal welfare, and they would be shocked to see the reality of an intensive chicken farm even with more space,” says Jackson. “Better management is positive, but it only scratches the surface of the problem. To really improve these animals’ lives, we need to follow in Norway’s footsteps with a transition to higher welfare, slower growing breeds.

“Retailers, along with high street brands like KFC, Greggs and Pret need to step up and solve the widespread use of frankenchickens: that’s the biggest cause of suffering for their chickens. Nothing is stopping companies from getting together with industry and finding a solution just like Norway has.”

https://opencages.org/

The Best Way to Rescue Leftover Veg: Homemade Cheese Sauce (No More Sad Side Dishes)

There are two types of leftover vegetables in this world: the ones you actually want to eat again… and the ones sitting in the fridge in a container you keep moving out of the way like it’s going to disappear on its own.

If you’ve got leftover carrots, broccoli, cauliflower, peas, green beans, sprouts, cabbage, leeks, sweetcorn, or even that “bit of everything” you served with Sunday lunch, I’ve got good news: you’re only one proper homemade cheese sauce away from turning them into something you’ll genuinely look forward to eating.

This is one of those simple kitchen tricks that feels like a cheat code. It’s warming, comforting, uses up odds and ends, and it’s far cheaper than throwing food away and starting again.

Let’s turn those leftovers into a bowl of pure comfort.

Why cheese sauce is the ultimate leftover vegetable upgrade

Leftover vegetables can be a bit… tired. They’ve already been cooked once, they’ve cooled down, and by the time you reheat them they can lean towards mushy or bland.

Cheese sauce fixes all of that.

It adds:

Creaminess and richness (instant comfort food energy)

Salt and savouriness (which most leftover veg needs)

A proper “meal” feel (not just a sad side dish)

A way to mix-and-match vegetables without thinking too hard

It also works brilliantly with vegetables that might not excite you on their own, like boiled carrots or leftover sprouts. Cheese makes everything feel intentional.

What leftover vegetables work best?

This idea is extremely forgiving, but some veg shine more than others.

Brilliant choices:

Broccoli

Cauliflower

Carrots

Leeks

Green beans

Peas

Sweetcorn

Cabbage (especially Savoy or white cabbage)

Brussels sprouts (yes, really!)

Also works well with:

Roasted veg like parsnips, squash, peppers, courgettes

Leftover mash mixed in for a thicker, almost “bake” texture

Cooked potatoes (instant cheesy potato bowl situation)

Just be careful with:

Very watery veg (like courgette cooked to death) — drain first

Salad-style leftovers (not the vibe here)

Easy homemade cheese sauce (the classic, proper way)

This is a simple béchamel base with cheese stirred in. It sounds fancy but it’s honestly easy once you’ve done it once.

Ingredients (serves 2–4 depending on how much veg you have)

25g butter

25g plain flour

300ml milk (any milk works, but semi-skimmed or whole is best)

150g mature cheddar, grated (or a mix of cheeses)

1 tsp Dijon mustard (optional but highly recommended)

Salt and black pepper

Optional extras: pinch of paprika, a tiny dash of Worcestershire sauce, or a little garlic powder

Method

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for 1–2 minutes, stirring constantly. This cooks out the raw flour taste.

Add the milk slowly a splash at a time, whisking well as you go so it doesn’t go lumpy.

Once all the milk is in, keep stirring until thickened (it should coat the back of a spoon).

Lower the heat and stir in the cheese a handful at a time until melted.

Add mustard (if using), season with salt and pepper, and taste.

If it needs more “cheese flavour” rather than just creaminess, add a touch more cheddar.

That’s it. Proper homemade cheese sauce, done.

The best way to reheat leftover vegetables without ruining them

The golden rule: don’t boil them again.

Leftover veg has already been cooked, so you just want to warm it through gently.

Option 1: Stove-top (fastest)

Put your veg in a pan with a tablespoon of water

Cover with a lid

Heat for 2–3 minutes until hot

Then pour over the cheese sauce.

Option 2: Microwave (easiest)

Cover the veg (to stop drying out)

Heat in short bursts, stirring once

Then add the sauce on top.

Option 3: Oven bake (best for “proper meal” vibes)

Mix veg and cheese sauce together in an oven dish, top with extra cheese (and maybe breadcrumbs), then bake at 200°C (180°C fan) for 15–20 minutes until bubbling and golden.

If you want comfort food, this is the winner.

How to serve cheesy leftover veg (so it feels like dinner)

Cheese sauce turns vegetables into something you can build a meal around. Here are a few easy serving ideas:

1. On toast

Cheesy veg on thick toast is criminally underrated. Add a fried egg on top if you want to feel powerful.

2. With a jacket potato

Honestly one of the best combinations going. Add a bit of ham or leftover chicken if you want.

3. As a pasta bake shortcut

Stir cheesy veg into cooked pasta, top with more cheese, oven bake. Done.

4. With sausages or bacon

A tray of sausages and a side of cheesy veg feels like a “real dinner” with minimal effort.

5. In a toastie

Let the cheesy veg cool slightly, pile into a toastie with extra cheddar, and grill until crispy.

6. As a side to a roast dinner repeat

If you had a roast yesterday, you’ve basically got your next dinner sorted already.

Bonus: make it taste like proper pub food

If you want that “this is suspiciously good for leftovers” feeling, use one of these little flavour upgrades:

Mustard + mature cheddar (classic sharpness)

Add parmesan for an extra savoury hit

A pinch of smoked paprika for warmth

A dash of Worcestershire sauce (adds depth) or Henderson's Northern Relish

Blue cheese crumbled in for a rich, punchy sauce

A spoonful of cream cheese to make it extra silky

You don’t need all of them—just one makes it feel intentional.

What cheese works best?

Cheddar is the classic for a reason, especially mature cheddar, but you can mix and match depending on what’s in the fridge.

Great options include:

Mature cheddar (best all-rounder)

Red Leicester (beautiful colour, great flavour)

Gruyère (more “fancy bake” vibes)

Mozzarella (for stretch, but mix with something stronger)

Parmesan (strong, salty, brilliant in small amounts)

Avoid using only mild cheese unless you like a very gentle flavour. Leftover veg needs the boldness.

Storing and using up extra cheese sauce

Made too much sauce? That’s not a problem, that’s future-you being looked after.

Store in a sealed container in the fridge for up to 2–3 days

Reheat gently in a pan or microwave

Add a splash of milk and stir if it thickens too much

You can use it on:

Nachos

Pasta

Chips

Cauliflower cheese

Toasties

Anything you want to become a comfort meal

Final thought: leftovers aren’t boring, they’re a shortcut

Leftover vegetables don’t need to be the “meh” part of the meal you eat because you feel you should.

With a quick homemade cheese sauce, they become a proper, cosy, satisfying dish that feels like you planned it all along.

So next time you spot that box of leftover veg lurking in the fridge, don’t sigh… grab the butter, flour and cheese and turn it into something worth eating.

Because no vegetable deserves to die forgotten in a plastic tub.