Friday 24 November 2023
That's Christmas: That's Food and Drink: Refuge Manx Rum is announce...
That's Christmas: That's Food and Drink: Refuge Manx Rum is announce...: That's Food and Drink: Refuge Manx Rum is announced by Fynoderee Distillery : The Fynoderee Distillery is pleased to be able to announce...
Wednesday 22 November 2023
Refuge Manx Rum is announced by Fynoderee Distillery
The barrel-aged Refuge Manx Rum will be a limited-edition organic spirit launching in 2024 to mark the 200th anniversary of the Royal National Lifeboat Institution (RNLI).
Living up to its name, this very special rum is currently securely locked away in the iconic Tower of Refuge and will mature in the monument for over a year before being released for sale towards the end of next year, 2024.
It will have a very special journey for a very special cargo, electric tram, horse tram and tractor! The Fynoderee team felt the rum’s journey to the tower deserved a very special send-off from the distillery, which is based next door to the Manx Electric Railway station in Ramsey.
They were able to utilise and promote the Isle of Man’s unique Victorian transport network to navigate the challenging task of transporting their rum to the Tower. Barrels were loaded onto the Manx Electric Railway’s Goods Wagon (previously not used for several decades) to Derby Castle Station in Douglas. They were then loaded onto a horse tram pulled by “Torrin” the Clydesdale Trammer who pulled the cargo along the promenade to the War Memorial in Douglas.
Sent to the Tower?
Exploiting the last Equinox low tide of the year, the rum was then loaded onto a trailer and towed along the causeway to the Tower by tractor where it will rest, maturing in first-fill oak Bourbon casks and absorbing the unique atmosphere of the Manx stone-built tower and the mineral rich salinity of the sea air.
Refuge Manx Rum will be available to purchase from the distillery’s website with a proportion of the sales revenue being donated directly to the ENLI charity. Also, and That's Food and Drink really approves of this idea, two bottles will be donated to every one of the 238 lifeboat stations in the British Isles, to be auctioned to generate further much-needed funds for the RNLI life-saving endeavours in its very special 200th year.
The Refuge Manx Rum film
And the Fynoderee team have produced a special short film which tells the story behind Manx Refuge Rum including its relationship with the RNLI and its journey to the Tower of Refuge.
The film was premiered at Media Isle of Man’s Awards for Excellence on Thursday 16 November 2023 and can now also be viewed on the Distillery’s website at www.fynoderee.com/RNLI200
Anyone wishing to continue following the journey of Refuge Manx Rum, including release information, and to find out more about Fynoderee’s Coastal Collection of Spirits, can sign up to receive updates at https://fynoderee.com/pages/signup
Paul Kerruish, co-founder of The Fynoderee Distillery said: "When we were considering how we could make this Rum extra special, we were struck by the idea of taking it out to the Tower of Refuge to barrel age. It feels somewhat surreal now to think that we actually did it!"
He went on to say: "Every time we look out towards the Tower, often watching the waves crashing over the top, we think of our rum nestling safely inside. We're eager to find out how the unique maritime atmosphere of the tower impacts and enhances the flavours within our rum made from ‘scratch’ here on the Isle of Man and we will be undertaking progress visits to “dip” the casks and monitor how the spirit develops.
"As many locally know, the Tower was commissioned by Sir William Hillary, founder of the RNLI, and therefore couldn't be more apt. But we knew there'd be hurdles to overcome logistically! The journey to date has been a real community effort and we're extremely grateful for the special permissions granted to us by HM Customs and Excise and the Department of Infrastructure to make the project become reality.
"Within the film you will see many of those who helped us on the day, especially the team at Isle of Man Transport. Being able to use our heritage railways to transport the barrels provided a nostalgic nod the Island’s uniqueness that we're always so proud to promote.
"Ultimately, we hope that this very special rum will generate a significant amount for the RNLI and provide the perfect ‘Manx-made tot’ for everyone who wishes to salute all those brave RNLI crew members past and present who have saved lives at sea over the generations."
Tiffany Kerruish, co-founder of The Fynoderee Distillery added: "As a distillery it's always our aim to celebrate and promote Manx culture and heritage through the storytelling of our products. To be able to do so with products that will generate funds for such a beloved charity is a real privilege for us and we are so excited to work with the RNLI and in collaboration with local organisations like Manx National Heritage to keep the spotlight firmly on the Island and our five lifeboat stations operating around our coastline throughout the 200 year commemorations.
"While we all wait patiently for “Refuge Manx Rum” to be ready, we hope that supporters of the charity and local Manx producers will continue to enjoy our ‘Fynoderee Manx Dry Gin – RNLI Edition” a classic gin packed with aromatic juniper and incorporating a nod to its maritime heritage with a touch sugar kelp. The gin is proving to be a very popular part of our range with buyers from the Island and further afield and we think it makes the perfect present for Christmas!"
Saturday 18 November 2023
Limoncello Di Capri's New Cream Liqueur Hits the Lips of UK Lemon Lovers
A delicious new Limoncello di Capri Cream Liqueur has just been launched in the UK, which is guaranteed to tantalise your tastebuds.
Launched by well known and popular Italians spirit producer Molinari, Limoncello Di Capri Cream is a smooth, silky cream liqueur that balances the quintessential tartness of lemons with a warming, creamy texture.
With the popularity of cream liqueurs ever-increasing and people indulging in new drinks over the festive season - this is the must-have bottle to keep on your home bar.
Limoncello Di Capri original and cream liqueurs carry with them the provenance of being made on the Amalfi Coast, from the protected Sorrento Lemons – the ingredient that gives the tipple its distinctly zingy flavour! Upon your first sip of Limoncello Di Capri Cream, you'll taste the iconic zest of lemon, accompanied by the sweetness of the delicate cream – an incredibly moreish combination.
Nick Gillett, MD of the liqueur's distributer Mangrove Global said: Here in the UK we love cream liqueur, especially in the colder months where we get a little more indulgent in our drinking habits. So, Limoncello Di Capri Cream is hitting our shelves at exactly the right time.
“With the rise in home entertaining and even cocktail making, it's a bottle that can be enjoyed neat or mixed into adventurous new cocktails to level up your serve.”
Combining the lightness of summer with the warm indulgence of the colder months, the spirit is a great option all year round. The signature serve for Limoncello Di Capri Cream is simply poured neat, over ice, but this flexible 19% ABV liqueur lends itself well to a variety of cocktails and is even a delicious addition when splashed into your favourite fruity pudding recipes.
Richard Glover, Area Export Manager for Molinari said: “Here in the UK we love Italian spirits and liqueurs. And this love affair will undoubtedly continue when customers take their first sip of Limoncello Di Capri Cream.
“The warming citrus and sweet, rich cream are perfectly suited for day or night tipples and promise to transport you to Italy's dramatic Southern coastline. Equally as delicious as the original Limoncello di Capri, this is a new way for customers to enjoy the sun-fuelled, pleasure filled flavour of Southern Italy. It's set to become a household favourite.”
Limoncello Di Capri Cream, 50cl, 19% ABV, is now available at Amazon at £16.00.
Friday 17 November 2023
Our pizza secrets revealed!
Every year, the UK sees a massive £5 billion spent on pizzas, and while 80% of these are typically purchased from restaurants and takeaways, the landscape is evolving. This shift has led to a growing appetite for homemade pizzas and shop-bought alternatives that can be personalised and enjoyed in the comfort of one's own home.
Cooks&Co, the award-winning range of exciting store cupboard ingredients, is at the forefront of this pizza revolution, witnessing first-hand the surging demand for its quality ingredients as pizza toppings.
Its Green Frenk Chillies is now the no.1 best seller and its Sweety Drop Peppers has entered the top 10 best sellers list, too. In response,
the brand recently conducted an extensive nationwide study to dig deeper into the pizza-topping preferences of Brits, revealing a nation of astute pizza enthusiasts who relish the chance to become culinary pizza artistes, experimenting with a diverse range of favourite toppings and flavours.
DIY Pizza Customisation Sweeps the Nation and gives rise to Super Toppers
On average, pizza-loving Brits across the UK tastefully embellish their pizzas with just under 3 distinct toppings. However, there's an extraordinary league of pizza enthusiasts, 2.7 million strong, known as the "super toppers," who take culinary creativity to new heights by piling on an impressive 6 or more toppings.
The art of pizza customisation isn’t just reserved for home-made pizzas either, nearly half (47%) of Brits admit to pimping up their shop-bought pizzas with extra toppings.
Surprisingly, almost a fifth (19%) of Brits admit to going one step beyond and stripping away toppings from store-bought pizzas and replacing them with their own favourites. The 25-34 age group takes the reins in this picky topping transformation, with a third (33%) of them doing it. Northern Ireland residents proudly claim the title of champions in the customisation arena, with a quarter (25%) confessing to taking part in this flavourful makeover.
Beloved Ingredients, Taste Divisions and Trending Ingredients
In the world of pizza toppings, the preferences are absolutely clear. The top five favourites include extra cheese, shredded or chopped chicken, pepperoni, onions, and mushrooms. Conversely, the list of least-liked toppings comprises figs, jackfruit, aubergine, broccoli, artichoke, and seafood. The ever-controversial pineapple is still a topic of fierce debate, with almost half (48%) embracing its sweet tang, just over 2 in 5 (43%) staunchly refusing it, and 1 in 12 (9%) remaining undecided.
The popularity of pizza toppings like sweet peppers, chillies/jalapeños, and sundried tomatoes, mirrors broader culinary trends. These flavours offer bold, unique taste experiences, aligning with the growing interest in Mediterranean and Latin American cuisines, where these ingredients frequently shine forth.
Paired with other ingredients they help elevate pizzas to new heights of flavour and excitement, making them increasingly popular among pizza enthusiasts in the UK.
Said Katie Atkin, Brand Manager, Cooks&Co: "In Britain, we're a nation of pizza lovers who value quality ingredients and enjoy experimenting with different toppings and flavours. The findings shed light on the ever-evolving world of pizza, where customisation knows no bounds, and the quest for the perfect slice is a culinary adventure in itself.
“Our commitment to providing premium ingredients for the pizza-loving community and other dishes aligns perfectly with the creativity and passion we see in Brits' pizza-making endeavours and we're thrilled to be part of this flavourful journey.”
For more information on Cooks&Co's premium ingredients, please visit their website https://cooksandco.co.uk
Thursday 16 November 2023
Boost Your Immunity With the Winter Watercress Challenge
The Watercress Company, the UK's largest grower of watercress is encouraging us all to eat more of the nutrient-packed leafy green in their Winter Watercress Challenge.
Watercress is a winter superfood. Just one nutrient-packed bag of watercress a week (or more if you like) is a step in the right direction to give your immune system the tools it needs to do its job effectively.
According to the nutrient density index, watercress hits the maximum score of 1000¹, putting it in joint first place with kale and way ahead of other well-known superfoods like blueberries, edamame, broccoli or spinach.
Just 100g of watercress contains more than half our recommended intake of vitamin A, which is required for a strong immune system, as well as improving iron absorption.
Gram for gram, the plant contains more vitamin C than an orange, which also helps us to absorb iron more efficiently, more folate than a banana and more vitamin E than broccoli. This all contributes to a robust and resilient immune system, enhancing your ability to defend against illnesses.
Award-winning registered nutritionist, Dr Lucy Williamson says, “The key to a good diet is eating a variety of 30 different plants a week (don't worry, that includes spices, nuts, pulses and herbs too). Just including watercress once a week is a fantastic way to boost your nutrient levels.”
Tom Amery, managing director of The Watercress Company says, “Watercress is nature's immune-boosting powerhouse. Incorporating just one portion to your diet once a week will be a delicious step towards supporting your health and resilience.”
Whether a handful of watercress is added to your meal, to soups, sandwiches or blitzed up into pesto, this versatile green is easy to incorporate into your family's meal.
To kick start your Winter Watercress Challenge, simply grab one bag of fresh watercress a week from your local supermarket, or from The Watercress Company: www.watercress.co.uk, and let the green superfood transform your winter wellness.
Simple recipes to try:
Watercress Pesto
40g Watercress
2 tbsp Olive oil
Handful of nuts – pine or hazelnut are good options
30g Hard cheese like Parmesan (plus extra for grating)
Salt
Add the watercress, oil, nuts, cheese and a generous pinch of salt to a blender and blitz until everything is combined. Loosen the mixture with the olive oil; add a little at a time until your desired consistency is reached.
Watercress Soup with an Egg
Serves 2 | Prep time 10 mins Cook Time 20 mins
60g watercress
30g spinach
1 shallot, finely chopped
1 large potato, chopped small approx. 150g
50ml crème fraiche
2 eggs
In a pan, gently soften the shallot in a little oil before setting aside.
In a pot, boil the chopped potato until soft. Add the watercress and spinach at the last moment, allow to cook for no more than a minute. Strain the mixture but reserve the cooking liquid.
Add the shallot to the potato mixture and, using a hand blender, blitz everything together. Add the reserved cooking liquid a little at a time to thin it out to your desired texture.
Stir though the crème fraiche and season to taste with salt and pepper.
To serve, poach 2 eggs for 2-3 minutes in boiling water, until the whites are cooked but the yolk is runny. Serve the soup in 2 bowls and place an egg in each.
Enjoy piping hot with crusty bread.
UK's Thirst for Functional Drinks Boosts Goodrays Distribution With Waitrose
The entire Goodrays range, 7 SKUS in total, will now be available nationally in-store and online, and the sparkling 250ml Goodrays drinks will continue to be a part of the Meal Deal offer.
Goodrays founder Eoin Keenan believes the success of the trial was in part to the Meal Deal drinks inclusion and success of the recently introduced Waitrose Functional Drinks bay, showing that the consumers' thirst for functional drinks shows no signs of subsiding. The announcement comes as Neilsen reports that CBD is the best performing category within the functional drinks space.
The British brand's mission is to make CBD accessible for all and the news of the increased distribution goes a long way in supporting its ethos. The £5 Meal Deal is currently the most cost-effective way of accessing high quality CBD on the market, 45% of Goodrays single can sales now come through the Meal Deal and sales suggest repeat purchase via the functional drinks bay.
Eoin Keenan says: “It's been a joy to work with the UK's most premium retailer bringing high-quality and innovative CBD products to the mainstream. Big thanks to Waitrose for backing us. Our recent trial of the CBD Drinks mixpack on the functional drinks fixture in Waitrose was overwhelmingly successful. It was the best performing drinks multipack in the trial and we're confident that success will continue across the entire range as we move into deeper distribution. We've heard from customers that they have been introduced to the the category and the brand via the meal deal and they've become regular customers from this entry point.
"The increase in distribution will be supported with ongoing marketing support from Goodrays, including a promotional plan and a continuation of the Meal Deal partnership. As consumers become more educated on CBD and its benefits, Goodrays believes customers will continue to seek out brands that offer higher dose products that offer the best value for money."
Eoin Keenan went on to say: “This is a milestone for us and our mission to educate around CBD usage and the impact it can have in the reduction of stress and anxiety, and a way to find relaxation in our chaotic lives. We currently offer a market leading dose of CBD per drink at 30mg, this unique proposition is what we'll continue to shout about in 2024, and hope that this element will bring new, experimental customers to the category ongoing."
Goodrays announced a record growth of 1,457% year on year in October 2023.
Eoin Keenan founded Goodrays after years of using CBD to help combat anxiety and stress, often hiding the condition from friends and family. A now veteran of the industry, including over a decade of studying the world's most misunderstood plan and its natural compounds, Keenan is passionate about developing premium CBD solutions to support mental wellness for everyone.
Wednesday 15 November 2023
Sharpham Dairy's Happy Accident Cheese is Crowned Champion
Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk.
Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.
The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards.
What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish.
Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.
Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”
Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.
Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.”
Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests.
As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.
The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.
Crafting Astonishing Flavours With Fire and Fervour at Millbrook Inn, South Pool, Devon
Walking through the door you are hit with the delicious whiff of wood smoke infused with the smell of food that unfurls and envelops and that's what the Millbrook is all about, its a place where fire and flavour infuse while warmth and tradition pervade.
The Millbrook Inn has long been a bucket list destination, but recent changes have elevated it to something truly special. In 2021, the pub was acquired by the Owens family, owners of Fowlescombe Farm, a 500-acre organic farm nearby.
This farm supplies all the slow-grown meat, vegetables, and herbs to the Millbrook Inn's kitchen, creating a farm-to-table experience. This year it has opened two stunning cottages Land and Sea, opposite the pub, giving people the wonderful opportunity to stay in the village and dine at the Millbrook.
Iain, 33, and originally from Canada, brings a flamboyant, bold approach to his cooking, quite distinct from his early days at Heston Blumenthal's Hind's Head in Bray. He embraces the unpredictability of cooking with fire, infusing tradition and simplicity into every dish, all whilst using ingredients sourced from the nearby Fowlescombe farm.
Iain's secret weapon is the Josper grill, renowned in the world of charcoal gastronomy, which he wields with the same mastery as his skills at butchery. The searing heat of the grill creates a caramelised crust on the meat, resulting in unique, unforgettable flavours. And then he adds his standout flair, elevating the dishes with handfuls of home grown herbs like oregano, thyme, basil and chives and adding vegetable sides, that could be a delicious meal in themselves.
Iain's approach to cooking is deeply rooted in his desire to revive old culinary traditions, focusing on honest, uncomplicated food that respects the animal and the environment. His food philosophy draws inspiration from renowned Australian chef Lennox Hastie, renowned for his live fire and wood-fired cooking, and Dan Barber's influential book, "The Third Plate," which champions sustainability and responsible food practices.
At the Millbrook Inn, menus are dictated by the farm's offerings and whatever comes through the door, with leftover vegetables returned to the farm for composting. This commitment to sustainability and quality shines through in every dish.
This is a proper English pub, that's stood the test of time, where delicious food that's served with confidence is a shining beacon. Small in size, but huge in its reputation, not only is it in one of the most idyllic locations in the entire UK but its food is shouting loud beyond the patchwork fields, with wood fire at its heart.
And yet despite its burgeoning reputation, the Millbrook Inn will always remain true to its core as a place for locals, and anyone else who happens upon South Pool, to gather. As a new chapter opens for Millbrook Inn that promises to surpass its already cemented reputation, with stunning places to stay its new proposition, this a place where astonishing food will always be its beating heart.
Iain's defining dish is Smoked pastrami-style short ribs, with spiced celeriac puree infused with blade mace, coriander, and thyme. This is served with a classic sauce chasseur and grilled sweetheart cabbage.
According to Iain, the preparation for this dish is a laborious process and he says you have to be fully invested in the process to truly enjoy making it but the effort is worth it. He believes you can taste the difference when a dish has been crafted with this love and dedication.
That's Christmas: Delicious Gluten Free Christmas Hampers from Flapj...
That's Christmas: Delicious Gluten Free Christmas Hampers from Flapj...: Flapjackery's Ultimate Christmas Treats Hamper ( www.flapjackery.co.uk from £80) This fabulous Ultimate Christmas Treats Hamper is jam-...
Time to Party 'Til the Cows Come Home! 11 Central Teams Up With Black Cow Milk Vodka
The West Dorset-based vodka will be hosting the 'Black Cow Terrace' part of the new bar's 2,000 square foot outdoor space. Guests will be able to sit back, relax and enjoy a delicious Espresso Martini, whilst marvelling at the incredible views of the city.
Made from the milk of grass-grazed cows, Co-founders Paul Archard (Archie) and Jason Barber are excited to bring their unique drinks brand to Central Bay, Salford Quays. Punters can expect to see Black Cow in several cocktails including the 11 Central's signature "Strawberry Moo-secco”.
Founded in 2011, Black Cow Pure Milk Vodka is crafted by separating milk into curds and whey. The curds make cheese and instead of the whey going to waste, the distillery apply a secret recipe to turn it into vodka. The use of milk as a single source ingredient is what makes Black Cow so exceptionally smooth.
Jason Barber is a dairy farmer based just up the road from the Black Cow distillery in West Dorset. His family farm – that he continues to run – has been in his family for five generations. The vodka distillery also operates 'Black Cow Saloon' in Lyme Regis, a new Vodka Espresso Bar designed to showcase the brand's signature serves.
Speaking about the partnership, Co-founder Archie said: “We're thrilled to announce our collaboration with Seven Brothers at 11 Central, right in the heart of Manchester's dynamic MediaCity.
“Our shared passion for Zero Waste and sustainable practices makes this partnership particularly exciting. We're eager to play our part in the city's ongoing development and can't wait to try the 11 Central team's Black Cow cocktail creations.”
11 Central will open its doors with a press and media launch on Thursday 16th November before fully opening its doors to the public from Friday 17th November 2023.
The launch weekend (Friday 17th November and Saturday 18th November) will offer a chance to experience the unique drinks menu and taste the new food offering.
The launch weekend will also promise entertainment with dancers, live music, magic, DJs and lots more across the Saturday and Sunday, as the new exciting venue will deliver on its promise of 'expect the unexpected'.
CEO of SEVEN BRO7HERS BREWING CO and part of the team heading up 11 Central, said: “Working with the team from Black Cow has been a pleasure and we are excited to see the Black Cow Terrace come to life and be open to the public. Black Cow is a unique take on this classic spirit. It is very exciting to come together, as they really echo what we are trying to achieve with 11 Central – expect the unexpected.”
He added: “With this new venue we're combining a mainstream beer offering alongside craftsmanship from our brewery, gin distilleries and vodka distillery partners. We will offer twists on classic drinks, which will hopefully be something that visitors come back to us for time and time again.
“The food offering is also a new adventure for us, it will be unlike any of our other venues. It has been exciting to challenge the team to craft a completely new experience. We can't wait to see all the hard work come together as we open this week.”
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