Snacks and Drinks to Mark Propose Day

Propose Day (it's Sunday 8th of February) doesn’t have to mean grand gestures and fireworks. Sometimes, the most meaningful moments happen over good food, shared quietly. Whether you’re planning a proposal or simply celebrating your relationship, the right snacks and drinks help set the mood.

Sweet Treats with Heart

Chocolate-covered strawberries are a timeless choice – indulgent but effortless. Mini desserts such as brownies, shortbread hearts, or elegant pastries work beautifully too, especially when designed for sharing. A box of macarons or fancy biscuits adds colour and a touch of luxury without feeling heavy.

Savoury Snacks for a Relaxed Evening

A small cheese board with crackers and fruit is intimate and unfussy. Sharing plates like olives, sausage rolls, baked camembert, or artisan crisps keep things casual and encourage conversation. Warm bread with dips is another simple option that feels thoughtful rather than staged.

Drinks Worth Raising a Glass

Champagne or sparkling wine adds instant celebration, even in small amounts. Home-made cocktails don’t need to be complicated – a well-served classic goes a long way. For a non-alcoholic option, sparkling elderflower, mocktails, or alcohol-free fizz still feel special. And for quieter moments, a pot of good tea shared on the sofa can be just as romantic.

Keep It Simple

Soft lighting, music you both love, and unhurried time together matter more than extravagance. Propose Day is about intention, connection, and creating a moment that feels right for you – often with nothing more than a shared snack and a well-poured drink.

Rose Day 2026: Celebrating Roses in Food and Drink

Rose Day, celebrated on 7 February, marks the beginning of Valentine’s Week, but here at That’s Food and Drink, we’re less interested in grand gestures and more focused on how roses can be enjoyed where they really shine – in the kitchen and the glass.

Used carefully, rose brings a soft floral note that works beautifully in both sweet dishes and drinks.

From traditional Middle Eastern desserts to modern British baking, rose has long earned its place as a culinary ingredient rather than just a decorative one.

Using Roses in the Kitchen: A Quick Guide

Before you start, a few essential tips:

Always use culinary-grade roses or edible rose petals

Avoid florist roses – these are often chemically treated

Damask and centifolia roses offer the best flavour

Rose should be subtle – it enhances, never dominates

A light hand makes all the difference.

Rose-Inspired Recipes to Try at Home

Rose & Vanilla Shortbread

A refined twist on a classic British bake, perfect with tea.

Ingredients

225g unsalted butter, softened

110g caster sugar

275g plain flour

1 tsp vanilla extract

1 tsp rose water

Method

Cream butter and sugar until pale

Mix in vanilla and rose water

Fold in flour to form a dough

Roll, cut, and chill for 20 minutes

Bake at 170°C (fan) for 15–18 minutes

Finish with a light dusting of icing sugar or a drizzle of melted dark chocolate, or white chocolate

Rose, Raspberry & White Chocolate Loaf

Rose and raspberry are a natural pairing. Use ½ teaspoon of rose water in the batter to gently lift the sweetness without overpowering the cake.

Rose-Infused Honey

Ideal for cheeseboards, breakfasts, and desserts.

Gently warm 250g runny honey with a small handful of dried edible rose petals. Leave to infuse for 24 hours, then strain.

Try it with:

Soft cheeses

Greek yoghurt

Fresh berries or sliced pears

Drinks with a Floral Touch

Rose Lemonade

Light, refreshing, and perfect for non-alcoholic celebrations.

Mix:

Fresh lemonade

½ tsp rose syrup or rose water

A squeeze of lemon

Serve over ice with edible petals or a slice of lemon.

Rose & Gin Fizz

A simple cocktail with an elegant edge.

50ml gin

15ml rose syrup

Fresh lemon juice

Top with prosecco or soda

Serve chilled in a coupe or flute.

Rose & Cardamom Tea

A calming option for a quieter Rose Day.

Steep black or green tea with:

A pinch of crushed cardamom

A few dried rose petals

Sweeten lightly with honey.

Styling a Rose Day Spread

Food tastes better when it looks inviting:

Scatter a few edible petals along the table

Use pale pinks, creams, and soft neutrals

Keep decorations minimal – roses speak for themselves

This is about atmosphere, not excess.

Why Roses Belong in Food and Drink

Roses bring more than flavour:

They pair beautifully with citrus, berries, chocolate, and spices

They encourage slower, more mindful eating

They turn everyday recipes into something that feels special

For Rose Day 2026, that sense of calm indulgence feels particularly fitting.

Final Sip

You don’t need an elaborate menu or a restaurant booking to mark Rose Day. A rose-scented bake, a floral drink, or even a simple cup of tea can be enough to make the day feel considered and quietly celebratory.

At That’s Food and Drink, we think roses deserve a place on the plate as well as in the vase.

Celebrating International Day of Human Fraternity with Food, Drink and Togetherness

On 4 February, the world marks International Day of Human Fraternity, a moment dedicated to unity, understanding and peaceful coexistence across cultures, faiths and communities. 

While the theme is big and global, the way we celebrate it can be beautifully simple: by sharing food, raising a glass, and spending time together.

Food and drink have always been powerful connectors. Across every culture, they bring people to the same table, spark conversation, and remind us of what we have in common rather than what sets us apart.

Why Food Matters on This Day

Meals are often where trust is built and stories are shared. Sitting down together, whether at a kitchen table, a café, or a community hall — encourages listening, empathy and connection.

Celebrating International Day of Human Fraternity with food doesn’t need to be formal or political. It’s about kindness, curiosity and generosity, expressed in the most universal language there is: a shared meal.

Ideas for a Human Fraternity–Inspired Table

You don’t need to cook a feast from scratch. Small, thoughtful choices can carry a lot of meaning.

Try mixing cultures on one table, such as:

Flatbreads or naan served alongside British cheeses

Mezze dishes paired with fresh salads

Rice or grain bowls with toppings inspired by different cuisines

Simple soups or stews that encourage sharing and seconds

The goal isn’t authenticity perfection — it’s openness and inclusion.

Drinks That Encourage Conversation

Drinks play a quiet but important role in togetherness. Consider offering a mix that suits everyone:

Teas from different regions, served side by side

Fresh fruit cordials or homemade lemonades

Alcohol-free options alongside wine or beer

Shared carafes rather than individual bottles

Pouring for one another is a small gesture, but it reinforces the spirit of hospitality and care.

Hosting Without Pressure

If you’re inviting people into your home, keep it relaxed:

Ask guests to bring a dish that means something to them

Label foods clearly to respect dietary needs

Encourage stories about family recipes or food traditions

Focus on conversation, not presentation

Human fraternity is about respect — making everyone feel welcome matters more than what’s on the plate.

Celebrating on a Smaller Scale

Not everyone wants to host a gathering, and that’s perfectly fine. You can still mark the day by:

Sharing a meal with a neighbour

Supporting a local café run by a different cultural community

Cooking a dish from another culture and learning its background

Simply eating together as a household, phones down, conversation flowing

Togetherness doesn’t have to be loud to be meaningful.

A Gentle Reminder We All Belong

International Day of Human Fraternity is a reminder that compassion often starts close to home. Food and drink give us a reason to pause, sit together and remember that — despite our differences — we all gather around the same human need to be nourished and connected.

Sometimes, the most powerful act of unity is as simple as saying: come and eat with me.

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Milk on the Doorstep: Why UK Milk Delivery Services Still Matter

Milk delivery may feel like a throwback, but it never truly disappeared, and today, it’s enjoying renewed interest across the UK. 

As shoppers become more conscious of sustainability, freshness and supporting British producers, the humble milk round is proving its relevance once again.

Why Milk Delivery Still Works

Fresher, Better-Tasting Milk

Doorstep milk is often bottled within 24 hours, with fewer steps between farm and fridge. That shorter supply chain can mean noticeably fresher milk compared with supermarket alternatives.

Less Plastic, Less Waste

Most services use reusable glass bottles that are collected and returned for reuse. For households trying to reduce single-use plastic, this is a simple, practical switch.

Everyday Convenience

Regular deliveries remove the need for last-minute shop trips when milk runs out. You get what you need, when you need it — without impulse buys.

Supporting UK Dairies

Milk delivery often supports British farms and independent dairies, helping smaller producers survive in a competitive market.

Who’s Delivering Milk in the UK?

Milk delivery now combines tradition with modern systems:

Milk & More – A national service delivering milk and everyday essentials via online ordering.

https://www.milkandmore.co.uk

McQueens Dairies – A long-established family business serving large parts of the UK.

https://www.mcqueensdairies.co.uk

Freshways – Best known for wholesale, but also running doorstep rounds in some areas.

https://www.freshways.co.uk

The Modern Miulkman

Delivers dairy and non-dairy milks and mor

https://themodernmilkman.co.uk

Independent local dairies – Many communities are still served by regional milk rounds offering milk, eggs, juice and more.

A Modern Take on a Classic Service

Today’s milk delivery is fully updated, with online accounts, flexible delivery schedules, easy order changes and digital payments — all without losing the personal service people value.

Is It Worth the Cost?

Milk delivery can cost slightly more than supermarket milk, but many customers feel the benefits outweigh the difference. Better freshness, reduced waste, fewer shop trips and the environmental gains all add up.

Final Milky Thoughts

Milk delivery in the UK isn’t about nostalgia — it’s about practicality. With reusable bottles, reliable delivery and support for British producers, it offers a refreshingly sensible way to buy a daily staple.

Sometimes, the simplest ideas are the ones that still work best.

Finalists and Semifinalists for $1 Million Seeding The Future Global Food System Challenge announced

The Seed Grant Finalists and Growth Grant and Seeding the Future Grand Prize Semifinalists of the 5th annual Seeding The Future Global Food System Challenge (GFSC) have been announced, marking a key milestone in the $1 million global Challenge supporting impactful and innovative solutions to transform food systems.

Created and funded by Seeding The Future Foundation and, for the first time, hosted by Welthungerhilfe (WHH), the Challenge attracted a record 1,600+ applications from innovator teams in 112 countries, underscoring growing global momentum for food systems transformation.

Following a multi-stage, rigorous international review process, 36 teams advanced across three award levels. These include 16 Seed Grant Finalists (competing for 8 awards of USD 25,000), 12 Growth Grant Semifinalists (competing for 3 awards of USD 100,000), and 8 Seeding The Future Grand Prize Semifinalists (competing for 2 awards of USD 250,000).

“Hosting the GFSC reflects Welthungerhilfe’s commitment to accelerating bold, scalable innovations where they are needed most. This year’s diversity of solutions underscores the complexity of food system challenges and the creativity of innovators worldwide.” Jan Kever, Head of Innovation at Welthungerhilfe told That's Food and Drink.

The submitted innovations span diverse themes and approaches, including climate-smart production, nutrient-dense foods, food loss reduction, and inclusive market models, reflecting the complexity and interconnected nature of today’s food systems challenges.

“The Seeding The Future Global Food System Challenge exists to catalyze impactful, bold, and scalable innovations that advance food systems transformation. We are excited to work alongside Welthungerhilfe as a trusted partner and host of the Challenge and are encouraged by the quality and diversity of innovations emerging from this first year of collaboration.” said Bernhard van Lengerich, Founder and CEO of Seeding The Future Foundation

While the number of awards is limited, all semifinalists and finalist applicants plus all applicants with any prior recognition of other innovation competitions can join the STF Global Food System Innovation Database and Network—currently in beta testing with the Food and Agriculture Organization of the United Nations—vastly expanding their visibility and reach across a global audience.

List of 2025 GFSC Seed Grant Finalists, Growth Grant and Seeding The Future Grand Prize Semifinalists

Find details here: welthungerhilfe.org/gfsc-finalists

Seeding The Future Grand Prize Semi-Finalists

CNF Global, Kenya

ZTN Technology PLC, Ethiopia

One Acre Fund, Rwanda

Sanku, Tanzania

Nabahya Food Institute (NFI), Democratic Republic of the Congo

ABALOBI, South Africa

metaBIX Biotech, Uruguay

Nurture Posterity International, Uganda

Growth Grant Semi-Finalists

Baobaby, Togo

Safi International Technologies Inc., Canada

Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT), Mexico

Farmlab Yeranda Agrisolution Producer Company Limited, India

Banco de Alimentos Santa Fe (BASFE), Argentina

Chartered Consilorum (Pty) Ltd, South Africa

American University of Beirut, Environment and Sustainable Development Unit (ESDU at AUB), Lebanon

The Source Plus, Kenya

Iviani Farm Limited, Kenya

Rwandese Endogenous Development Association, Rwanda

NatureLEAD, Madagascar

Ndaloh Heritage Organisation, Kenya

Seed Grant Finalists

Inua Damsite CBO, Kenya

World Neighbors, United States

Keloks Technologies Ltd, Nigeria

REBUS Albania, Albania

Tanzania Conservation and Community Empowerment Initiative (TACCEI), Tanzania

Intrasect, Switzerland

VKS AGRITECH, India

Murmushi People's Development Foundation, Nigeria

Levo International, Inc., United States

Effective Altruism Research Services Ltd, Uganda

Taita Taveta University, Kenya

CultivaHub, Democratic Republic of the Congo

Resource Hub for Development (RHD), Kenya

FUTURALGA S.COOP.AND, Spain

West Africa Centre for Crop Improvement, University of Ghana, Ghana

Sustainable Solutions Kenya, Kenya

About Seeding The Future Foundation

STF is a private nonprofit dedicated to ensuring equitable access to safe, nutritious, affordable, and trusted food. It supports innovations that transform food systems and benefit both people and planet. More at Seeding the future.

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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!