Thursday 9 November 2023
That's Christmas: Fever-Tree's New Cocktail Mixers: The Ultimate Hos...
That's Christmas: Fever-Tree's New Cocktail Mixers: The Ultimate Hos...: Get ready to boost your festive hosting game with Fever-Tree's innovative cocktail mixers, new for Christmas 2023! In a year where appr...
Frankie & Benny's launch very special £15 dine for two deal!
"This is not just an offer, this is a Frankie & Benny’s offer!"
Top Italian American restaurant Frankie & Benny’s has launched its best ever offer - two main meals for just £15!
Nothing brings people together like great food and a great deal, which is why Frankie & Benny’s have introduced a budget-busting offer especially for the month November.
From today until November 24, anyone who books can choose two mains for just £15 from a selection of their classic dishes.
Enjoy the new ‘Best Burger Ever’ Classic Cheeseburger (normal price £13.10), Classic Dog (normal price £12.00), Bolognese pasta (normal priced at £13.10), Arrabbiata pasta (normal price £12.00), Margherita 10” pizza (normal price £10.90), all with gluten free and there are vegan options available, too.
The special deal is available Monday to Friday and all you'll need do is book via the Frankie & Benny’s website to receive the voucher code to redeem the offer.
The exclusive deal is available Monday to Friday and all you have to do in order to receive your code is to book via the Frankie & Benny’s website.
Head of Marketing, Alexandra Gaunt, said: “In the run up to December we all start feeling the pinch. The nights are dark, the temperature drops and everyone is trying their best to save for Christmas, so we wanted to offer our fans a way to take a break without breaking the bank- as well as save on the washing up!”
Earlier this month Frankie & Benny’s launched its new autumn menu featuring the ‘Best Burger Ever’.
Executive Head Chef Ben Keegans said: “My team and I worked hard for months perfecting our burger and we believe we've created the best burger ever! We’ve always been very proud of this dish but this one has the best British beef, the best bun and the best relish ever. It’s all about the burger and we think we’ve cracked it. Hope you like it as much as we do!”
The new and improved Autumn menu is about the best burger ever, a number of new dishes and how the team of chefs have improved Frankie & Benny’s customer-favourite recipes including the Hot Dog, lasagne, meatballs, calzones, lemon meringue pie and the new buttermilk chicken burger.
And to wash down all the new dishes Frankie & Benny’s have crafted crowd-pleasing cocktails just for the job. The Strawberry Daquiri, specially made to order and served with crushed ice and back by popular demand, the electrifying Purple Rain re-joins the cocktail line-up too.
The Frankie & Benny’s team are also working hard to reduce food waste and encourage all customers to ask for containers to take home any unfinished food.
They are also proud of their continued support of the Trussell Trust, a charity helping the UK’s largest network of food banks in the UK. For every Margherita pizza sold, 20p will be donated to the charity.
Full Terms & Conditions: https://www.frankieandbennys.com/terms
That's Christmas: Just in time for Christmas! Thatchers Announce App...
That's Christmas: Just in time for Christmas! Thatchers Announce App...: Just in time for Christmas, Thatchers Cider has introduced a delicious new Apple and Blackcurrant flavour to their range of ciders. A rich, ...
That's Christmas: Have Yourself a Merry Local Christmas: Discover De...
That's Christmas: Have Yourself a Merry Local Christmas: Discover De...: Hampshire Fare, the county food, drink and craft group, is running its popular 'Shop Local' Chalet from Monday 4th to Thursday, 21st...
Dukeshill and Gymkhana Fine Foods Join Forces to Deliver a Michelin-Starred Taste of India in Your Home
Artisan online butcher and Royal Warrant holder, DukesHill, has partnered with Gymkhana Fine Foods, to offer a collection of high-welfare meats, paired together with masterfully balanced sauces and marinades produced by the iconic Michelin-star Indian restaurant for home delivery.
DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat. Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover.
Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce.
Since Gymkhana first entered the London dining scene a decade ago, it has transformed the way we view Indian dining and introduced the nation to premium Indian dining, building a loyal community of fans including London locals, celebrities, A-listers, foodies, and visitors from around the world.
JKS Restaurants, the group behind Michelin star restaurant, Gymkhana, created Gymkhana Fine Foods to bring their innovative dining experience to the home kitchen through a new range of cook-at-home marinades and sauces.
Each DukesHill x Gymkhana Fine Foods meal kit comes elegantly packaged in a DukesHill box and contains your star ingredient perfectly paired with Gymkhana sauces and marinades, ready for you to finish at home.
The finish at home Meal Kits include:
Tandoori Lamb Chops
DukesHill trimmed rack of lamb (500g) and Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 2, £26.55
You can now recreate Gymkhana famous Tandoori Lamb Chops with just a twist of a lid. Complete with DukesHill's award-winning rack of lamb, this is the perfect easy-to-prepare dinner party centrepiece. The prime rack of lamb is produced from naturally reared English lamb. This kit comes with Gymkhana's medium-spiced aromatic Classic Tandoori marinade.
Butter Masala Chicken
DukesHill free-range chicken thighs (500g), Gymkhana Fine Foods Classic Tandoori marinade (200ml) and Butter Masala cooking sauce (300ml) - Serves 2, £21.55
This quintessential mildly spiced North Indian curry is a sauce made with slowly cooked tomatoes, fenugreek and Kashmiri chillies. In order to recreate Gymkhana's famous Butter Masala, just like they do at the restaurant, you must marinade your star ingredient in their Classic Tandoori Marinade first, then grill before adding to the sauce. The star ingredient, DukesHill succulent free-range chicken thighs come with the skin on for a crispy texture and to seal the juicy meat beneath.
Whole Tandoori Chicken
DukesHill whole free-range chicken (2kg) and two Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 3, £32.40
Recreate Gymkhana's famous Tandoori Chicken in the comfort of your kitchen using their Classic Tandoori Marinade, made with the highest quality Kashmiri chillies, garam masala and mustard oil. This marinade is perfectly paired with DukesHill's free-range whole chicken which roam in clover covered pastures, resulting in a full-flavoured, supremely succulent bird.
Tandoori Ribeye Steak Skewers
DukesHill ribeye steaks (2 x 230g), Classic Tandoori marinade (200ml), Rogan Josh Sauce (300ml) - Serves 4, £36.45
Rogan Josh is typically served with lamb at Gymkhana, but steak works equally as well. Served straight from the grill, then dipped into the delicious pre-prepared sauce, the BBQ adds a whole new layer of intrigue to the classic experience of this curry.
The Rogan Josh sauce has a base of slow cooked caramelised onions, with roasted fennel and ground ginger and is made using the finest chillies from Kashmir for a medium spice. DukesHill's slowly matured grass-fed British ribeye steak has the right balance of marbled fat running through to bring out exceptional flavour.
Pork Belly Confit Vindaloo
DukesHill Pork Belly Confit (500g), Vindaloo Cooking Sauce (300ml) - Serves 2, £17.55
A juicy, saucy dish using pork belly confit instead of pork cheeks (Gymkhana's famous restaurant rendition). Serve the belly with Basmati Rice or Naan to mop up every bit of the spiced, tangy Vindaloo sauce. Vindaloo or vindalho is originally from Goa, and is based on the Portuguese dish carne de vinha d'alhos. Paired perfectly with DukesHill's finest pork belly confit which has been slow cooked for 14 hours to guarantee maximum flavour and tenderness.
Discussing the new range, CEO of DukesHill, Mark Gallagher says, “Our mission has always been to help people experience the highest quality food from the comfort of their home. It is a privilege to work alongside Gymkhana - such a celebrated brand, who like us, are focussed on delivering nothing but the best at-home dining experiences. We are thrilled to bring the authentic and aromatic flavours of Gymkhana that instantly transport you to India. Our DukesHill x Gymkhana Fine Foods collaboration is the epitome of flavour, quality and convenience.”
Gulrez Arora, CEO & Co-Founder of Gymkhana Fine Foods says, “We are very excited about partnering with DukesHill. Our new range of premium Indian pantry staples has been designed to innovate how we consume Indian flavours at home, fine-tuning the restaurant recipes of our most loved dishes to bring them to the nation's kitchen tables. Naturally, we use only the finest ingredients and ensure every product offers the same depth of flavour that guests expect at Gymkhana.”
As with all Gymkhana Fine Foods, the range of sauces and marinades are free of any artificial colourings, flavourings and preservatives, as well as palm-oil free. They come in glass jars that can be readily recycled.
The full range of DukesHill x Gymkhana Fine Foods range is available to order from www.dukeshill.co.uk
Wednesday 8 November 2023
The Cake & Bake Show Is Back - With Freshly Baked Content and a Star Line-Up of Celebrities and Experts
Featuring a star-studded line-up of celebrities and experts, an action-packed schedule of live demos and hands-on masterclasses, plus show-stopping cake displays and top baking brands to shop from, The Cake & Bake Show is the go-to destination for bakers at all levels, hobby bakers and professional bakers alike will leave The Cake & Bake Show inspired to bake even more.
Juliet Sear, professional baker, author, and TV personality known for her appearances on ITV's This Morning, will join the line-up of celebrities and experts who are set to share their recipes, top tips, tricks, and hacks on The Sugarcraft and Decorating Stage and at The Christmas Kitchen.
Juliet said: “This year will be one of the best Cake and Bakes ever. Come catch my sessions on how to make a stunning Christmas wreath cake and how to make everyone's favourite Christmas movie cupcakes.”
Also taking centre stage on The Sugarcraft & Decorating stage is master pâtissier Eric Lanlard, known for his popular baking school & patisserie based in London, Cake Boy, and his award-winning TV shows on Amazon Prime and National Geographic. He will be leading sessions on how to create spectacular festive centrepieces and how to make a beautiful clementine and pomegranate cake that's certain to be the talk of the Christmas table for anyone who makes it.
Oli the Choc, known for his stunning chocolate work, as well as his appearances on Blue Peter and Channel 4's Steph's Packed Lunch; and Molly Robbins, known for her appearance on 'Extreme Cake Makers' will also be sharing their top tips, tricks, and hacks to create the perfect cakes and bakes.
Visitors can get hands-on in Pro Masterclasses with top-tier baking influencers and content creators including Emma Wills of Foodie Fix, Karen Davies, Lady Berry Cupcakes, and Kendra Grove of Wildchild Cakes, to name only a few.
Sessions will include how to hand-ice festive biscuits, create fondant cake toppers, prepare the perfect sourdough, write and publish your cookbook, dominate social media in the cake world, build a baking business and much more.
As well as being inspired by the experts to take their baking to the next level, visitors can shop the latest must-haves and stock up on essentials to create the perfect cakes and bakes. From cookie cutters, stamps, sprinkles, and toppers, to icing, food colouring, ingredients, cake boxes and much more, they'll find everything they need from their favourite brands.
The Cake & Bake Show's much-loved Cake Competition sponsored by The Baking Company will return, welcoming bakers of all ages and levels to enter. The theme for this year's competition is 'Inspired by Disney', to celebrate the iconic brand's 100th Birthday. With the option of three categories to enter, the competition is open to all and is an opportunity to express creativity and the skills needed to create extravagant cakes. Prizes for 1st, 2nd and 3rd in each category include a cash prize of £1,000, plus appliances provided by The Baking Company.
The Cake & Bake Show takes place from Wednesday 22nd to Sunday 26th November, 10am to 5pm, at Olympia London. For more information and to book tickets visit: www.thecakeandbakeshow.co.uk
The Institute of Brewing & Distilling launches the No and Low Alcohol Beer Production Course
The Institute of Brewing & Distilling (IBD), the most widely recognised provider of technical education in the brewing industry, has launched a brand new self-assessed and on demand technical course, No and Low Alcohol Beer Production.
The No and Low Alcohol Beer Production Course is the latest in a hugely popular series of IBD continuing professional development courses for brewers. This also meets the IBD strategic objective to grow their educational offering so their portfolio reflects changes in the industry, enabling their members and students to have access to courses that will keep their skills and technical skills and experience in line with present day trends.
The course is aimed at brewers who are working in breweries of all sizes who want to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations.
It provides the most up-to-date information on the science and technology of no and low alcohol beer production. Learners are guided through the brewing process from raw materials to packaging and provided with the knowledge required to be an accomplished no and low alcohol beer producer. The course provides everything you need to know and some things you probably didn’t realise you needed to know. All, in an engaging, interactive and multimedia format.
The course includes a downloadable PDF with technical information such as:
The legal classifications of low and non-alcoholic beers
Nutritional information for no and low alcohol beers
Mashing profiles and yeast types for use in no and low alcohol beers
The main flavour compounds to control in no and low alcohol beer
Key calculations for processing, dilution and flavouring
A summary of the options for dealcoholisation
Key hurdles to microbiological contamination
This course has been developed in collaboration with leading brewers, brewing consultants, yeast suppliers and manufacturers of dealcoholisation equipment. It provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.
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. To find out more visit: No and Low Alcohol Beer Production Course (ibd.org.uk).
Tom Shelston, CEO, says: “Launching our No and Low Alcohol Beer Production course is a strategic and complementary addition to our growing portfolio of qualifications and courses. It will become an important part of the IBD’s growing educational offering which continues to reflect how the drinks industry is evolving to meet shifting market needs.”
Stuart Howe, who is Technical and Development Manager, explains: “This is the first course ever that provides in-depth scientific and technical information about no and low alcohol beer production. It's written and developed in collaboration with experts in the field and with the rigor and accuracy that you expect from the IBD. If you are serious about realising the potential of your brewery to make the most of the growth of no and low alcohol beer, you should sign up to take this course.”
Saturday 4 November 2023
That's Christmas: "The Joy of Local: Five Reasons to Buy Locally for...
That's Christmas: "The Joy of Local: Five Reasons to Buy Locally for...: As Chirstmas approaches, we all embark on the annual quest to find the perfect gifts for our loved ones. While online shopping and supersto...
Friday 3 November 2023
Get whisked away by the Great Legal Bake
It’s not long until the Great Legal Bake is upon us. Lots of budding bakers are already prepping their cake tins and getting ready to celebrate Pro Bono Week (6th-10th November).
Hosted by the London Legal Support Trust, in partnership with the Access to Justice Foundation, this tasty event encourages those who support access to justice to hold a bake sale at their workplace.
With 100 bakes registered and raring to go, this event encourages people to spread the loaf in support of specialist free legal advice agencies. Pro Bono Week offers an opportunity to recognise and support the voluntary contribution made by the legal profession across the UK in giving free legal help to those in need. Many other events are taking place during Pro Bono Week across the UK to showcase and discuss how pro bono changes lives, how its impact can be maximised, and the wider role of ESG.
Chair of the Pro Bono Week organising committee, barrister Toby Brown, said: “The sweetest part of Pro Bono Week is undoubtedly the Great Legal Bake, where we’ll see law students through to judges sharing cakes and other baked goods across the country. It raises much needed funds for free legal advice charities, so please either get your baking apron on, or come ready to eat cake with donation in hand!”
Advice sector organisations are telling us that they are facing a £30million funding gap this year, which means that over 40,000 people who are most impacted by the cost of living crisis will potentially go without the advice and assistance they need. With these figures showing how the funding gap has doubled from £15m to £30m in the last year and £10m more than it was in 2020, we know that the cost of living crisis is having a greater impact on the availability of frontline advice than the pandemic.
Last year, the event raised £20,000 and London Legal Support Trust are hoping the bakers out there will bake their day and show up for this important cause.
If you have questions about the bake, please email: signups@llst.org.uk
Northwest Artisan Food Producer Hawkshead Relish, Wins Four Prestigious National Awards
The four awards included a bronze award for their best selling Raspberry & Vanilla Jam in the Jam category. Another bronze award was given for their NEW Bloody Mary Slow Cooker Sauce, and a silver was awarded for their NEW Lemon & Garlic Slow Cooker Sauce.
The fourth award they picked up was the overall regional award for the North of England.
Maria Whitehead MBE, co-owner of Hawkshead Relish said: “We're absolutely thrilled to have collected these four prestigious awards, not only for the products, but for our whole team creating our new slow cooker sauce range. We are also incredibly proud to have been selected as the North of England regional winner against so many other amazing top producers making this a truly exceptional achievement.”
Launched earlier in 2023, the first two Slow Cooker Sauces in the range have already received a great response from their customers. Created as an easy solution for a quick and tasty dinner without the use of over-processed ingredients.
Just add a jar of their sauce to your meat of choice, set the slow cooker to run and return to a delicious meal with minimal effort. The company's handmade high quality ethos extends to this range which brings all the flavour you expect from the award winning Hawkshead Relish Company. The company is already planning the launch of a further two flavours joining this range in the coming months.
The annual awards first launched in 2014 to celebrate the country's finest artisanal produce, as well as the hard-working people behind the scenes. With categories from dairy to cheese, artisan drinks to savoury preserves, there's a category for every food imaginable.
Judges this year included the likes of food writer and restaurant critic William Sitwell, chef Sally Abe, chef Paul Askew, chef Michel Roux Jr, chef Adam Handling, chef Raymond Blanc, and restaurateur Shelina Permaloo, to name a few, who tasted their way through a huge array of products across the 52 award categories.
For wholesale enquiries, please contact sales@hawksheadrelish.com.
Subscribe to:
Posts (Atom)