Chef Wise

Let The Gin Zing This Summer

2013-05-01T19:00:00.000+01:00

Following last year's patriotic 'Rule Britannia summer', 2013 promises to be more 'Cool Britannia' and with gin firmly back on the lips of discerning drinkers, what could be cooler than a refreshing G&T, cooling gin cocktail or ginspirational dessert to serve up to family and friends. The trio behind the luxury brand Martin Miller's has developed a zesty G&T sorbet for barbecue season, guaranteed to add some zing and take the quintessentially British classic one step further.

Martin Miller's Gin & Tonic Sorbet

Makes 600ml

400ml cold water 300g caster sugar 300ml Fever Tree Tonic water 50ml Martin Millers Gin juice of 2 lemons 1tbsp glucose (optional) Fresh mint, lime and lemon slices to garnish

Instructions

Put the sugar and water into a saucepan, bring to the boil and simmer for one minute. Add glucose and Fever Tree tonic water, and chill in the fridge until cold. Remove from fridge and add Martin Miller's Gin and lemon juice to taste (don't be tempted to add more gin because when it's frozen, the flavour develops and gets much stronger). Transfer to an ice cream machine* and churn until set. Freeze for at least two hours after churning and remove from the freezer 10-12 mins before serving to ensure it is at its best consistency. *If you don't have an ice cream machine, you can still make the sorbet by putting the syrup into the freezer and, every half hour, whisk it until the ice crystals are broken down and the consistency is smooth, then return to the freezer. Serve with a strong G&T in the bottom of a martini glass and top with a ball (or two!) of the sorbet on top.

Born out of love, obsession and a degree of madness, independently owned, luxury gin brand Martin Miller's is a super premium English gin that is distilled in a 100 year old copper pot called 'Angela' in the Black Country. Distilled using the traditional range of botanicals for that classic London Dry profile, but with a modern twist, Martin Miller's uses two separate distillations. One is for the juniper, coriander, liquorice, cinnamon, cassia, Florentine Iris and angelica, while the second distillation includes the citrus peels, Bitter Orange, Lemon and Lime. The two distillates are then 'married' and sent to Iceland to be blended to bottling strength using the softest and purest water on the planet, giving Martin Miller's Gin its unique, clean, fresh and unrivalled taste.

Icelandic spring water imparts a freshness and smoothness to the taste of Martin Miller's Gin whilst also contributing greatly to its much vaunted silky texture. Unlike all but a handful of gins, Martin Miller's is batched distilled, like Malt Whisky - time consuming but, for gin production, unrivalled. The end result of all this hard work is a sublimely smooth and gentle gin with a unique taste profile, making Martin Miller's the ideal drinking partner for summer and long beyond.

Background story

Born of love, obsession and a degree of madness, Martin Miller's passion for creating the best gin money could buy became a reality in 1999, 18 long months after he first sat down with two friends in a Notting Hill pub and announced that he wanted to make his own gin. Gazing into their very sad looking G&Ts and limp lemon slices, and bemoaning the parlous state of gins available, the trio discussed how good a gin they could make if they placed no practical, fiscal or even geographical limitations on its creation. By the end of a long and liquid lunch Martin had persuaded his friends to take on a mission to make the best possible gin money could buy, the only downside being left lots of very expensive gin to drink if things didn't work out.

For Martin Miller, British iconoclast and author of the famous Miller's Antique Price Guide and owner of the Miller's country house hotel chain, his mission was clear. To re-invent the quintessentially British tipple, shed its 'old man and spinsters' image, challenge the woeful examples being poured into G&Ts in almost every pub in Britain and get good gin back into the glasses of discerning drinkers. During those 18 painstaking months, the trio tried out endless combinations of distilling processes and botanical ingredients. And so, the world's first super premium gin was born, and the Gin Renaissance started.

RRP £26 for 70cl bottle from Sainsbury's, Booths, Majestic, Oddbins and Nicholas and independent retailers nationwide.

Supreme Champion Pie Maker Crowned At The Prestigious British Pie Awards 2013

2013-05-01T18:56:00.000+01:00

Pie maker The Pie Kitchen of Bury St Edmunds has fought off stiff competition with their Chicken, Chantenay Carrot and Bacon Pie and been crowned Supreme Champion at the annual British Pie Awards, which took place in Melton Mowbray on 24th April 2013. Organised and hosted by the Melton Mowbray Pork Pie Association, the awards broke all records this year as a staggering 983 pies were entered from across the UK.

Judged by over one hundred pie experts – including top food critic Charles Campion, TV chef Rachel Green and BBC sports commentator and Borough of Melton resident Jonathan Agnew – the pies were submitted in 20 classes in total. These ranged from dessert pies, to pub pies, to pork pies; and the criteria for judging covered many top pie attributes such as appearance, texture, and taste of both pastry and filling.

The Pie Kitchen received their award at the all new Pie Lunch for the awards – which takes place the day following the judging day.

Carol Phillips of The Pie Kitchen commented:

“We are bowled over and absolutely delighted! This is the second year we have entered the British Pie Awards, last year we were awarded gold in our class, and now, Supreme Champion 2013! Everything we produce is handmade, and we are genuinely passionate about our pies”

Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association, added:

“The awards continue to attract more and more entries each year and we are thrilled with the level of both expertise and enthusiasm our pie makers display! This year we thought it appropriate to celebrate all of our winner’s achievements at a special Pie Lunch – the day after the judging takes place. Pie was of course on the menu – and we dined on the 2012 Supreme Champion Pie.

In continuingly challenging trading times, knowing that a British Pie Award can help pie makers gain new business and access new routes to market, is fantastic. Congratulations to our Supreme Champion, The Pie Kitchen”

Another Prestigious Award For Mango Lounge

2013-05-01T18:44:00.002+01:00

The name Mango Lounge has become synonymous with deliciously spiced, traditional as well as contemporary Indian food. This well-known restaurant has also been consistently winning awards over the last four years, and the latest one presented on Wednesday, 10th April, was the coveted Cobra Good Curry Award, which is a highly respected body in the industry handing out awards to deserving restaurants up and down the country.

This award is sponsored by the famous Cobra beer which has been specially formulated to complement Indian food and is among the most popular. The founder of Cobra Good Curry Award, Pat Chapman, has long been known as the 'Curry King' for his passion and insatiable appetite for Indian food.

Chapman travels throughout the country to judge restaurants and those lucky enough to be chosen to receive the award are also included in his Cobra Good Curry Guide. He and his wife Dominique visited Mango Lounge last week to present the 'Best in Home Counties' award to Mango Lounge.

This latest award is followed hot on the heels by the prestigious Asian Curry Award. Mango Lounge received 'Best in London Home Counties' in November 2012 in a glittering ceremony in London's Grosvenor House Hotel.

Since opening its door to the residents of the Royal Borough in December 2007, Mango Lounge was voted 'Best in Berkshire' award and many others followed since. Today, Mango Lounge is listed among the top 30 Indian restaurants out of 9,000 in the UK.

Head chef Ashwani Kumar has also won multiple awards for his unique talent and skills. He leads a team of professional chefs who pays the utmost care and attention to every dish they cook.

After 5 years' Mango Lounge still shows the same commitment to quality, standard and customer care, which is apparent in the growing list of loyal locals who dine there. The restaurant now also attracts people from other parts of the country including London.

Ashwani Kumar is actively supported by Mango Lounge Consultant, Mridula Baljekar, a world award-winning cookery writer and TV chef.

At Mango Lounge, good food is a tradition and good service a passion.

New-Look Bottle For Fuller's Ales

2013-05-01T18:42:00.000+01:00

Following a comprehensive year-long project, London brewer Fuller, Smith & Turner (Fuller's) has unveiled a completely new design for its Premium Bottled Ales portfolio.

Ian Bray, Managing Director of The Fuller's Beer Company said: "The very first new-look bottles of London Pride came off the line recently and are beginning to make their way out into the trade. We think they look fantastic and our customers and consumers should begin to see them appear on the shelves of supermarkets, off licences and pubs by early May.

"The first thing you will notice is the shape. We have changed to a sleeker, taller-looking design, although it is actually only 1mm taller than the old bottle. The label has been placed higher up to ensure that the brand stands head and shoulders above our competitors. The bottle also includes an embossed outline of the River Thames, the majestic heartbeat of London, on the banks of which our beers are crafted. We took some of our cues from the world of wine, so we think the new bottle is equally at home on the dining table as it is on the bar.

"The decision to change the existing bottle was not taken lightly, as it had done a fantastic job for us in its current guise for around 20 years. However, with single bottle purchases the largest sales format in the off-trade, stand-out on shelf has become critically important.

"To that end, we have also taken the opportunity to refresh the London Pride label, with a more modern look which will eventually translate into other pack formats, including draught. The London Pride badge is instantly recognisable to beer drinkers around the world so this new evolution retains all of the most important elements, including the shape of the shield.

"New labels have also been created for our entire portfolio of Premium Bottled Ales so look out for the new-look Fuller's bottle range in the coming months."

North East Students Cook Up A Restaurant Challenge

2013-04-25T21:23:00.001+01:00

TWO TEAMS of Wearside hospitality students will be cooking up a storm when they compete to run the most profitable pop-up restaurant at a leading North East hotel.

Fourteen Sunderland University students will be taking over the acclaimed Promenade Restaurant at Sunderland's Marriott Hotel for two nights in May - getting a real flavour of what it's like to run a venue.

The students will look after all aspects of the restaurant, from deciding on a theme to marketing and promoting their particular night to working with the chefs to decide on the menu.

The emphasis will be on using local produce and has won the support of award-winning, Whitburn-based Latimer's Seafood which will be providing the main ingredients for the menu.

The teams have come up with two very different themed evenings and will be competing to make the most money with the hope of selling out their events.

On Friday May 24 guests will take part in a vintage nautical themed event, with inspiration drawn from the hotel's seafront location with a five course taster menu on offer.

The Maiden Voyage menu includes a starter of Robert Latimer's Oak smoked salmon, golden beetroot jelly, shredded spring lettuce, crab and lobster cocktail followed by Champagne water ice.

This will be followed by a Scallop Risotto served with a lemon crumble, parmesan and pea shoots with a main course of pan fried Northumberland beef with caramelised baby vegetables, shallots and buttered fondant Heritage potato.

Those with enough room will then tuck into an Earl Grey panna cotta, homemade short bread and marinated strawberries.

By stark contrast, the event on May 25 will have a distinct down under flavour, as guests are invited to "throw a shrimp on the barbie."

The Australian themed barbeque will include an all you can eat main course buffet with a speciality fish grill.

Attendees can chose from starters of shrimp and lettuce cone, tomato and mayonnaise shot, Prawn and black sesame mousse ,crispy battered fish and home cut chips or soup with Damper bread.

This will be followed by a buffet featuring around 10 different salads, a range of seafood, beef, chicken, pork and vegetable dishes. Plans include setting up a coal pit, with a whole roast lamb which will be carved.

Tickets for the nautical evening are £50 each and the Australian barbeque event are priced at £30. A raffle in aid of a local charity will also be held each night.

"This is a fantastic opportunity for the students to get a real taste of what it's like to run a restaurant from every conceivable aspect," said Gemma Dishman from the Marriott Hotel.

"It's a real challenge for them but also it's going to be an amazing taste experience for everyone who comes along."

For more information or to book for either of these events contact Gemma on 07825 765 213 or email gemma.dishman@marriotthotels.com

Afternoon Tea Gets A Macho Makeover At The Five-Star The Royal Horseguards For Father's Day

2013-04-25T21:20:00.001+01:00

Forget the fairy cakes and pink tarts, there are no girly frills at this award-winning* afternoon tea experience. Treat dad this Father's Day at The Royal Horseguards' relaxing lounge or the stylish Equus bar - a backdrop designed specifically with the modern gent in mind.

Filled with flavours fit for Father's Day, the menu includes a selection of savoury bites including a 'beef and Meantime Ale pie', 'mini fish and chips with pea puree', 'smoked bacon and cheddar savoury muffin' and a 'Casterbridge steak sandwich'. Not a cute cupcake in sight, the selection of sweet treats includes 'macho, man-sized cupcakes' in 'whiskey and walnut' and 'chocolate and chilli' flavours, manly macaroons and a chocolate tool kit.

Don't miss out on the afternoon tea staple of freshly bakes scones with Cornish clotted cream and homemade strawberry preserves, and wash it all down with a butch builder's tea or one of the five-star hotel's award winning tea leaf blends.

Available to book online at www.guoman.com/FathersDay, the manly menu has been created exclusively by the hotel's talented pastry chef, Joanne Todd, and will be available between 10-16 June 2013, priced at £35 per person.

Upgrade the Father's Day afternoon tea to include a Habanos Cuban Cigar and a signature gentleman's cocktail from the Equus bar for an additional £25.

For further information or to book please visit www.guoman.com/FathersDay or call 0871 376 9033.

*The Royal Horseguards recently received the Tea Guild Top London Afternoon Tea Award of Excellence for the second year running.

Celebrations Begin This Week To Mark A Decade Of Dining At Sienna

2013-04-17T20:23:00.002+01:00

Dorset's only Michelin Starred Chef, Russell Brown, is celebrating 10 years of success in the county town.

Russell and his wife Elena opened Sienna Restaurant in Dorchester's High West Street in 2003 and went on to pick numerous awards, including 3 AA Rosettes and a Michelin Star (the first in Dorset for 20 years).

Tickets for a 10-day event at Sienna Restaurant to celebrate sold out quickly. The event will raise funds for the charity Hospitality Action and tickets for a raffle in aid of Hospitality Action are still available.

Sponsors of the event include Bollinger Champagne, Blackacre Farm Eggs, Westwood House, Richard Budd Photography, Dorset Wines and Villeroy & Boch.

Chef Russell said:

"In many ways it's hard to believe that we have been open at Sienna for ten years; how time flies! So much has changed and the business has grown considerably. Over the years we have had an incredible amount of support from our staff, customers and suppliers; we have made good friends and have learnt a huge amount."

For more information go to www.SiennaRestaurant.co.uk To book a table please ring Sienna on 01305-250022

More videos and information about Russell at www.ChefRussellBrown.co.uk

Twitter @SiennaDorset

Immerse Yourself In All Things Foodie At The White Swan Inn, North Yorkshire

2013-04-17T20:19:00.000+01:00

The Malton Food Festival is a must-visit for food lovers across the country, with thousands of people attending the weekend each May and this year The White Swan Inn in Pickering, North Yorkshire, is making sure it is a foodie break to remember.

Only a 15 minute car drive away from Malton, in the bustling town of Pickering, the White Swan Inn is fast becoming a true 'foodie' paradise and is the ideal home from home for festival goers wanting to immerse themselves in all things tasty.

One of only two venues outside of London to be supplied by the renowned Ginger Pig butchery, food lovers can head back and indulge themselves further at the hotel's award-winning AA Rosette restaurant.

Head Chef, Darren Clemmit, and his team let the ingredients do the talking with their simple yet outstanding menu - featuring fresh, modern dishes such as Grilled Rock Bass with aioli, Duke of York sautéed potatoes and rocket and cherry tomato salad, or Ginger Pig Belly Pork roasted with honey roast parsnips, bramley apple sauce and buttery mash.

Foodies wanting to take some of those ingredients home with them need look no further than The White Swan's Feast Deli and Cafe right next door stocked full of Yorkshire treats, seasonal goodies and Ginger Pig bacon and sausages - ready and waiting to be made into something delicious by aspiring chefs.

From Saturday 18th to Sunday 19th May, food fanatics can watch live cooking demonstrations and interviews from the likes of Antonio Carluccio and Tom Parker Bowles at the festival, as well as enjoy talks from renowned food critic Jay Rayner, fill up on Yorkshire Street Food and discover exactly why Malton is considered 'Yorkshire's Food Capital' by sampling fresh produce at the producers stalls.

After a jam-packed day of sampling all that the festival has to offer, weary guests can try some of the hotel bar's real ales, lagers and fine wines before escaping to one of the many gorgeous bedrooms - whether it's one of the main hotel's themed Vintage Rooms, a secluded Hideaway Room in the converted stable block, or an extravagant Treat Room they have all been designed to feel like a home from home guaranteeing a great night's sleep.

To book, call 01751 472 288 or email welcome@white-swan.co.uk

Save The Date! Yorkshire Day 2013 At Wentbridge House

2013-04-17T20:16:00.001+01:00

Preparations have commenced at Wentbridge House as the hotel gets ready to welcome over 2000 people to celebrate Yorkshire Day on 1st August 2013.

Wentbridge House in Pontefract will welcome visitors from far and wide to celebrate all things Yorkshire at the annual free show which will feature live music, local trade stalls and the region's top chefs showcasing the very best local produce, all in aid of the Yorkshire Air Ambulance and Yorkshire Wildlife Trust.

Now in its third year, the event has become a benchmark event in the Yorkshire calander and this year Wentbridge House hope to raise a record amount for their chosen charities, exeeding the £5000 that was raised in 2012.

Last year's event saw everything from falconry demonstrations to flat cap flinging and a whole host of activities for all of the family. The show is also a mecca for food lovers who flock to Wentbridge House to sample the local cheeses, hog roasts and Yorkshire ales.

Wentbridge House also create a special 'Yorkshire Day' menu and serve lunch and dinner in the Brasserie as well as afternoon tea in the restaurant throughout the day.

With just over 3 months to go until Yorkshire day 2013, staff at the 4 star hotel are planning a whole host of new stalls and demonstrations to entertain the crowds.

Wentbridge House Manager and organizer of the event, Catherine Harrild said:

"We work very hard to put on a great show for 'Yorkshire Day' and I'm extremely proud of our achievements over the past few years."

"It's so rewarding to see all the hard work and planning come together on the day itself. Feedback from suppliers and visitors has been unbelievably positive year on year and we're sure Yorkshire Day at Wentbridge 2013 will be the biggest and best yet!"

For media information, images and press trip requests, please contact Lizzie Lonsdale, Perception Sales & Marketing, T: 0845 293 2552 E: marketing@perception-uk.com

For bookings please visit www.wentbridgehouse.co.uk or call 01977 620444

For those interested in showcasing their Yorkshire produce or entertainment at the event please contact Nicola Hall, Wentbridge House, Nicola@wentbridgehouse.co.uk.

The Morritt Is On A Roll For National Bread Week

2013-04-16T18:37:00.004+01:00

Now in its 12th year, National Bread Week celebrates the "roll" bread has played in our lives for over 5,000 years and the hotel too is a big fan, knowing that nothing compares to the taste of home-made bread - their brigade of chefs working tirelessly every morning to ensure guests can enjoy freshly baked goods.

It's not just the cooking professionals that are passionate about all things bread as the hotel's owner, Peter Phillips, makes bread every morning so he and co-owner Barbara-Anne Johnson can have it with their fresh Neasham eggs for breakfast.

That's why from 16th-22nd April, Head Chef, Lee Stainthorpe and his team will be offering diners the chance to sample their limited edition Black Pudding bread. For one week only this tasty loaf will be served alongside white and wholemeal bread as part of the recently awarded 2 AA Rosette Gilroy's Restaurant service.

As with all their dishes the restaurant's special bread will be made using only the very best locally sourced ingredients. The Black Pudding coming from Udale Speciality Foods supplied by Slacks of Cumbria, a family business that has been producing premium quality sausage and bacon for four generations using recipes passed down through the years.

To make a room or dinner reservation visit www.themorritt.co.uk email relax@themorritt.co.uk or call 01833 627232.

Room rates range from £85 for a Bronze Executive Single bedroom mid-week up to £200 for a Platinum Suite for a maximum of 2 people on a weekend.

Menus and prices are available on request.

Turning Up The Heat At The Exeter Festival Of Food And Drink

2013-04-16T18:35:00.000+01:00

Children at the forthcoming Exeter Festival of South West Food and Drink (26th to 28th April) will have the chance to make their own chilli chocolate crispy cakes in the Dart's Farm 'Food is Fun' teepee. Using South Devon Chilli Farm's child friendly Honeycomb chilli chocolate there's bound to be plenty of little fingers ready to clean out the mixing bowl. Whilst the children are participating in this, parents can test their knowledge on the subject with their very own chilli challenge.

At the Festival there will be a wide range of products on offer to sample on the stand including South Devon Chilli Farm's ever popular Chilli Jam and the Gold medal winner (Taste of the West 2012) Honeycomb Chilli Chocolate. The Honeycomb Chilli Chocolate offers an incredible taste sensation and was one of only four products to win a Gold in the confectionary category last year. In addition to this, South Devon Chilli Farm will be showcasing its Cold Pressed Rapeseed Chilli Oil, Pepper Relish, Smokey Chipotle Salsa and Serrano Chilli sauce which were all awarded medals in last year's awards.

Come along to the South Devon Chilli Farm stand and meet the team of chilli experts behind this innovative brand whose philosophy is to develop products which are created from 'Seed to Sauce'.

These pioneers of the chilli growing movement in the UK have recently added to the range of seeds on offer and introduced a new service offering seedlings direct by post. They have also constructed a new state-of-the-art polytunnel on-site in Loddiswell, South Devon, to accommodate an increased number of chilli plants. The new polytunnel provides more than twice the space of the old nursery, helping to keep up with the increased demand for plants and also the new home-delivered chilli seedlings. The polytunnel's thermally efficient double-skin technology will really help during this early season sowing.

Commenting on all the exciting new developments at the chilli farm, co-director Kaz Lobendhan says: "The nation's love affair with chillies is constantly building as people discover the breadth of chilli peppers available and the wide range of different flavours as well as heat profiles." Kaz continues: "We always try to be ahead of the game introducing new chilli seeds for all to try and grow at home, as well as encouraging more experimental use of chillies used in cooking. Our passion for chillies, which is shared by many leading chefs including Jamie Oliver, appears to be contagious!"

South Devon Chilli Farm's extensive range of award-winning sauces, preserves and chilli chocolates are available nationwide in delis and independent stores and are also available online at www.sdcf.co.uk. In fact, more and more independents are now stocking South Devon Chilli Farm products including farm shops, delis, garden centres, cheese shops, department stores, butchers, cafés and restaurants.

For the latest news and hot tips follow South Devon Chilli Farm on Twitter: @SDCF_CO_UK or Facebook.

Discover The Origin Comes To Exeter

2013-04-14T13:35:00.000+01:00

The campaign, which promotes five key European products from the food and wine industry, will feature at The Source on stand B26/C21.

Discover the Origin was established in 2008 and is designed to raise awareness around five Protected Designation of Origin (PDO) products:

Bourgogne Wines

Parma Ham

Douro Wines

Parmigiano-Reggiano Cheese

Port

Nathalie Hordonneau, coordinator for the Discover the Origin Campaign, says: "Reaching trade professionals across the UK is at the forefront of the Discover the Origin campaign. This is our first time at The Source and we're very excited to be exhibiting at such a prestigious food and drink trade event. Britain's foodie revolution shows no signs of abating and learning where food comes from is a big part of this trend. Discover the Origin can help trade professionals to find out more about the provenance of these five popular products to then pass on to their customers."

The Discover the Origin exhibition stand will offer trade professionals the chance to sample all five products, as well as receive expert advice from Nathan Nolan and Rosi Nightingale. These experts will be on hand to demonstrate; the finesse required to skilfully slice Parma Ham; the authentic way to cut Parmigiano-Reggiano Cheese; as well as to discuss the wine regions and offer expert food and wine matching recommendations. Don't miss a chance to win a Discover the Origin hamper by visiting our stand and signing up for the draw!

All small business owners know the importance of personal service and how small touches can set you apart from large chain competitors. The expert knowledge and advice of your staff can help make a difference to your customers' purchasing experience, and help cement in their minds a truly positive impression of your business. Trade professionals are invited to visit stand B26/C21 to learn more about each of the products and take advantage of the expert advice on offer to help them enhance their customer offering.

Learn more about Discover the Origin and sign-up to the newsletter at www.discovertheorigin.co.uk. Catch up on how the trade shows and masterclasses have gone on facebook and chat to the DTO team on twitter @discoverorigin.

Trade Events 2013

23rd -24th June - Harrogate Speciality Food Show, Harrogate

Consumer Events 2013

17th - 19th May - Cheshire Foodies Festival

7th - 9th June - London Foodies Festival

9th - 11th August - Edinburgh Foodies Festival

24th - 26th August - Oxford Foodies Festival

20th - 22nd September - York Food & Drink Festival

Record Breaking Entries From The Food Isle

2013-04-13T22:45:00.002+01:00

A record number of entries have been received from food and drink producers in Ireland by organisers of Great Taste 2013 - over 2400 in total from the whole Food Isle. From Northern Ireland there are 627 entries (up by 29% on 2012) and in the Republic of Ireland a total of 1806 products have been entered (43% up on 2012).

A week of judging, supported by distributor Pallas Foods, will take place at Bewley's Hotel, Dublin, in late April, which involves each product being blind-tasted by expert food judges including chefs, restaurateurs, food writers and specialist food and drink retailers. The products awarded 3-stars during this week, will then go forward to the final stages of Great Taste 2013 which takes place in London in July.

"The Great Taste Supreme Champion, the overall winning product each year, has for the last two years been a product made in Northern Ireland and so our expectations are very high before we even start judging," explains John Farrand, organiser of the Great Taste Award scheme. "McCartney's of Moira triumphed in 2011 with its traditional corned beef, and Hannan Meats, also based in Moira, securing the trophy last year with an Italian inspired bacon called Moyallan Guanciale. In 2006, a smoked wild salmon from West Cork's Woodcock Smokery was crowned Supreme Champion."

Patrick Clement, Marketing & Development Manager at Pallas Foods said "Great Taste is the most trusted and recognised food and drink awards in Ireland and the UK. Pallas Foods is delighted to support the awards in Dublin this April. Being awarded a Great Taste star or more is a fantastic achievement and great acknowledgement for any business. In Ireland we have brilliant artisan food producers, I would encourage any of them to enter the award and get the stars they duly deserve giving their products great recognition."

One week of judging will be held at Bewley's Hotel at Ballsbridge in Dublin, week commencing 22 April 2013. The Guild of Fine Food is also holding a Reception, supported by IFSA and Pallas Foods, at the RDS Members Club on 24th April to celebrate the record number of entries from Ireland.

The Guild of Fine Food is recruiting judges in Ireland. If you feel your palate is qualified, contact charlie.westcar@finefoodworld.co.uk for an application form.

Since 1994, Great Taste has been organised by The Guild of Fine Food and over the last 19 years more than 70,000 products have been blind-tasted by judges including top restaurateurs, chefs, food critics, fine food retailers, buyers and cookery writers. The announcement of the Supreme Champion 2013 sponsored by Harrods, will be made on the 9th September.

3-stars: Exquisite. Wow! Taste that. 2-stars: Outstanding 1-star: A virtually faultless food

www.finefoodworld.co.uk

www.greattasteawards.co.uk

The Best Afternoon Tea In London... Is At The Goring

2013-04-12T20:34:00.002+01:00

The Goring is named winner of The 2013 Top London Afternoon Tea Award

by the UK Tea Guild

The Goring has been serving its quintessentially English Afternoon Tea since the day the hotel opened in 1910 and after 113 years, has mastered the perfect menu - with everything from deliciously traditional British brews, to tea-leaves sourced from the foot of the Himalayas. Such excellence has resulted in The Goring's Afternoon Tea being awarded with one of the highest accolades from the UK Tea Guild, The 2013 Top London Afternoon Tea Award.

Now in its 28th year, The UK Tea Council's Tea Guild Awards are considered to be The Oscars of the tea world, with world-famous London hotels and tea rooms competing for this highly coveted honour.

The Goring was judged by anonymous tea inspectors (on several occasions) on strict guidelines across 16 categories including décor, efficiency of service, tea appearance and flavour. The Goring received this award after gaining a near perfect score by the Tea Guild's highly impressed judges.

In winter, tea at The Goring can be enjoyed in the comfortably opulent surrounding of the Lounge by the gently flickering open fire, or on the Terrace, overlooking the hotel's large private garden. In more clement weather The Veranda, with its cheerful yellow and white striped awning, is one of the very few spots where afternoon tea can be enjoyed al fresco in the capital.

The Goring's afternoon tea menu offers its guests a delectable selection of dainty finger sandwiches, homemade buttery scones and an abundance of irresistible home-made cakes and pastries, all served with an excellent selection of carefully-selected and perfectly-brewed teas. For special occasions, or just to add an extra spark to the afternoon, the exclusive Bollinger Champagne tea menu is an elegantly uplifting option.

Irene Gorman, Head of The Tea Guild says:

"Afternoon tea at The Goring Hotel is a truly special experience. The elegant surroundings and faultless presentation make it a memorable occasion aided by friendly, efficient and knowledgeable staff. It is easy to understand why this leading establishment attracts so many, of all ages, to take afternoon tea."

Food and Beverage manager at The Goring, Stuart Geddes says:

"As a proud member of The Tea Guild we are delighted and honoured to receive this prestigious award. Everyone at The Goring is passionate about creating a wonderful experience - from the moment of arrival at the front door, to the moment of departure. So when it comes to serving the perfect afternoon tea, we know it's vital to get every detail just right, every day."

Afternoon Tea is priced at £37.50 with the delicious Bollinger Tea at £47.50 per person

The Goring, Beeston Place, London SW1W 0JW | Telephone 020 7396 9000

The UK Tea Council Ltd (www.tea.co.uk)

Relish Food Marketing Club Celebrate Their First Birthday

2013-04-12T20:29:00.002+01:00

Just one short year, but one great idea that has helped ...

over 40 start-up foodie businesses
launch their brands into 6 major supermarket and department store chains, as well as dozens of smaller independent retailers
and grown a further online community of more than 600 foodie businesses, benefiting from free downloads and advice
And all from one simple, timely concept: a unique, online, affordable marketing hub, offering professional advice, resources, contacts and a supportive network for smaller food and drink producers ...

As the Relish Food Marketing team celebrate their first birthday this week, there is much to celebrate!

"In the past year we've been over the moon to see so many of our members and clients achieve their

aspirations for their brands, with our help; and to have been instrumental in the launch of so many unique and innovative products." Claire Hooper, co-founder of Relish, food brand, product development & online

marketing expert.

The club ...

"The hefty price tag involved with hiring a consultant is simply out of reach for most start ups, particularly in

these economically challenging times. We wanted to find a way to make the marketing & business advice

needed to get a new food business off the ground - or indeed to take a fledgling brand to the next level - as accessible as possible for smaller business owners." Jo Densley,co-founder of Relish and food marketing &

retail expert.

Relish was created as a subscription club to provide resources, marketing and retail advice to smaller food &

drink producers - budget-friendly way. Providing advice and contacts, webinars and subject-specific

downloads, produced by Food and Drink professionals, and individual, bespoke coaching to support growth at

whatever stage of development a product is at; from packaging, branding and publicising to NPD to dealing

with buyers to building those listings.

The business clearly struck an immediate chord, snowballing over the course of just one year and building a

growing and loyal core of nationwide members and more 'hands-on' clients, those who have asked Relish to

act on their behalf, whose own successes are the greatest testament to Relish's expertise.

The clients ...

Like Lisa & Helen Tse from Sweet Mandarin Dipping Sauces, who came to Relish fresh from a triumphant battle in the BBC's Dragon's Den ...

The sisters already had a successful Chinese restaurant business in Manchester when they decided to expand

into bottling their gluten free dipping sauces, in response to customer demand. Their plans took a leap

forward when they secured a place on Dragon's Den - and then won! Once the dust settled and the

supermarkets started calling, Lisa & Helen realized that they needed help, joined the Relish club and

approached the team to coach them through the process; receiving guidance on everything from what

questions to expect buyers to ask you, to those little extras to include in the presentation to really push the

retailers buttons.

"Working with Claire & Jo really helped us to secure the supermarket and department store listings we now

have - their pragmatism and experience gave us the confidence to tackle the buyers and the Relish club has

given us access to lots of resources to develop our brand", says Lisa.

Their fabulous sauces can now been found in Sainsbury's & Selfridges, as well as a wide range of independent outlets.

Or Karen Deans, MD of 'scoop your own' frozen food specialists Field Fare - outsourcing their marketing to Relish has been invaluable ...

"Our business has been around for 30 years, providing loose fruit, veg, & baked goods, as well as ready meals, to the farmshop sector. Working with Relish now to establish Field Fare as a well known brand with consumers, as well as our trade customers," says Karen. "I know I can 100% depend on Relish to put the passion and energy into building our brand that we do ourselves. They are constantly suggesting ideas to better reach our consumers and with a monthly budget of hours, we always know exactly what we are getting for our money and can plan accordingly, not to mention saving on recruiting someone in house", Karen adds.

In the space of just a few months, Relish has built Field Fare a 2000+ consumer mailing list through running

competitions and other online initiatives, established a successful social media presence and is beginning to

win PR coverage for the brand. Next up is a sampling campaign in store to really get shoppers engaged with

the brand.

And this little lot seem equally rapt ...

"I've just used the relish retailer presentation template to great success - thank you!" Charlotte Clarkson, Three Little Pigs (www.yorkshiresalami.co.uk) "I love all your tip sheets etc, I find them really useful especially as we are such a small company... finding my new membership really useful!"

Melissa Disney, Luponde Tea (luponde.co.uk) "Loved the '5 ways to increase farm shop & delis sales' - that was SUPER helpful. Finally getting the time to make the most of our membership & loving it! JOIN NOW"

Rachel Hannaford, Silver & Green (www.silverandgreen.com)

"The information and advice you have on your website is awesome, really helpful, well done..." Camille Meskill, Trumi (www.shoptrumi.com)

"I will definitely spread the word about Relish...it's so useful to have a resource like yours that doesn't cost the earth!" Nia Wood, start up business

The future ...

And it doesn't stop there. This next year will see Relish launching a further raft of innovative new initiatives

and capitalising on their growing inter-supportive network, including:

foodie networking evenings, where producers can bring their products along for advice, feedback and brainstorming

a panoply of workshops focusing on every aspect of taking a food business from "recipe to retail" and exciting plans for a book featuring all our lovely and talented members ... stay tuned ....!

To find out more about Relish, email hello@relish-marketing.co.uk or go to www.relish-marketing.co.uk,

where you can download a FREE Relish Recipe to Retail Tips Guide.

'Discover The Origin,' A Celebration Of Five Precious Food And Drink Products With Real Provenance

2013-04-12T20:22:00.001+01:00

In the current climate, it is refreshing to be able to rely on five key European food and drink products whose heritage and methods of production date back thousands of years, namely, Douro Wines, Port, Parma Ham, Bourgogne Wines and Parmigiano-Reggiano Cheese.

These fine products from Italy, France and Portugal are a celebration of man's quest and passion for exceptional quality, relying on expertise that has been practised and perfected throughout time.

The modern-day consumer wants to be informed and know exactly where their food is coming from, how it has been produced and what it contains. The modern consumer no longer relies solely on the accuracy of labelling on the products they purchase. Instead, today's consumer is turning to products that are steeped in a history of quality assurance, traceability and transparency; products that they can rely upon to be authentic due to their reputation, longevity and stamp of quality.

Parma Ham, Bourgogne Wines, Parmigiano-Reggiano Cheese, Douro Wines and Port have all received the Protected Designation of Origin (PDO) stamp of approval, certifying that they have passed multiple quality-tests as well as strict rules on methods of production and origin. Products that do not meet the superior quality requirements and stringent regulations will not benefit from PDO status.

So when you are next out shopping, do keep an eye open for the PDO stamp as this guarantees the authenticity, provenance and quality of the products you are about to consume!

Visit the Discover the Origin website and sign-up to the monthly webzine at www.discovertheorigin.co.uk.

Discover the Origin is also on Facebook and Twitter. For latest news, consumer events, trade shows and Masterclasses search 'Discover the Origin' on Facebook or follow on Twitter @discoverorigin.

The Natural And Organic Awards 2013: Winners Announced

2013-04-11T19:22:00.005+01:00

The winners of the coveted Natural & Organic Awards 2013 were announced last night in The Champagne Suite at Novotel London West, after the close of business of the first day of the Natural & Organic Products Europe trade show.

Now in its eighteenth year, the annual awards brought together over 430 industry professionals to recognise and celebrate the standout brands and products of the year. Hosted jointly by Natural Products magazine and the Soil Association, and sponsored by Fitness Pharma by Natupharma, the 2013 Awards were presented by popular TV presenter Michaela Strachan, well known for her BBC wildlife programmes Autumnwatch, Elephant Diaries, and The Really Wild Show.

"I know this is a challenging time, I know that people are having to tighten their belts. It's been tough on the high street over the last few years... But the good news is that many people aren't abandoning their values," said Strachan in her opening speech. "More and more people care about what is in their food and where it has come from; but also what they put onto and into their bodies. I think many of us feel there is a conscious shift towards being healthy here in the UK. And people want to be reassured that that the products they're buying aren't costing the earth."

"The incredible energy at this year's show and the 100s of brilliant new products being launched on the show floor really underlines your belief that natural and organics' time is now," she said.

The 2013 Natural & Organic Awards attracted a wealth of high calibre entrants from all across the UK, whilst this year's New Product Showcase awards, which were voted for by visitors to the show on Sunday 7 April, saw a record 297 entries (including organic food, food, special diet, drink, natural living & home, VMS, and natural beauty & spa categories), were voted for by visitors to the show's New Product Showcase throughout Sunday 7 April.

"The standard of entries this year was truly exceptional, right across the board," said Jim Manson, editor of Natural Products. "This year's new product awards show how creativity and innovation is thriving in our industry; while the retailer awards were tougher than ever to judge and evidence of the remarkably high standard of natural products retailing today."

Speaking about the awards, Rob Sexton, CEO, Soil Association Certification, said: "I was delighted to attend and present some of this year's awards. We know there is a strong future in the UK organic market and the Soil Association is proud to celebrate the leadership and commitment of innovators within this vibrant growing area of the organic sector."

The shortlisted nominees and winners of The Natural and Organic Awards 2013 are as follows:

BEST NEW PACKAGING DESIGN

Winner: Perkier Foods Ltd

Finalist: Jack & Jill Kids PTY Limited

Finalist: Savvy Green

"We are absolutely delighted to be the winners of this year's best new packaging design award. As a new brand our mission is to bring delight to gluten free eating through our design, as well as our product range," said Ann Perkins, founder of Perkier Foods Ltd, whose PERK!ER Fruity Berry Porridge Pot was also a finalist in the Best New Special Diet Product award category.

BEST INDEPENDENT RETAILER

Winner: On the Eight Day Cooperative Ltd

Finalist: Waterloo Body Station

Finalist: Alexandra Worsley

BEST ORGANIC RETAILER

Winner: Riverford

Finalist: Field Fayre - The Organic Store

Finalist: Waitrose

BEST ORGANIC TEXTILE PRODUCT

Winner: People Tree, Josie Square Print Dress, Red

Finalist: Cut4Cloth Ltd / Frugi, Birdy Bunting Sundress

Finalist: Devon Duvets, Folding Pillow

BEST ORGANIC BEAUTY PRODUCT

Winner: Herbfarmacy Ltd, Nail & Cuticle Oil

Finalist: Lucy Annabella Organics, Antioxidant Aromatic Body Moisturiser with Geranium & Frankincense

Finalist: Botanicals Ltd, Botanicals Chamomile and Mandarin Anti-ageing facial serum

BEST ORGANIC MOTHER & BABY PRODUCT

Winner: Natura Siberica, Baby Bath Foam for Newborns

Finalist: AMK Skin Organics, Aromatic Boob and Bump Oil

Finalist: Neal's Yard, Mothers Balm

BEST INNOVATION IN ORGANIC COSMETICS

Winner: Pukka Herbs, Nourishing Brightener

Finalist: Lucy Annabella Organics, Time Out Organic Bath Milk

"Being recognised as pioneers in innovation in the organic industry is the highest honour we can receive," said Sebastian Pole and Tim Westwell, co-founders of Pukka Herbs, who also scooped the Best New Natural Beauty & Spa Product Award for the second year running.

THE NATURAL PRODUCTS OUTSTANDING ACHIEVEMENT AWARD

Kim & Alexander Barani, co-founders of Kinetic Natural Products Distributors

BEST NEW FOOD PRODUCT

Winner: Inside Organics Ltd, Rawlicious Raw Kale Chips

Finalist: Papa Spice Ltd, Papa Spice Mild Fresh Chilli Sauce

Finalist: Cofresh, Cofresh Lentil Chips

BEST NEW ORGANIC FOOD PRODUCT

Winner: Friland Økologi FMBA, Organic Sea Salted Dry Cured Rasher

Finalist: Mood Foods, Ombar Coco Mylk Organic Chocolate

Finalist: The Booja Booja Company Ltd, Booja Selection Box

BEST NEW SPECIAL DIET PRODUCT

Winner: Marigold Health Foods Ltd, Coyo Mango Coconut Milk Yogurt

Finalist: Pulsin', Pulsin' Raw Sprouted Rice Protein

Finalist: Perkier Foods Ltd, PERK!ER Fruity Berry Porridge Pot

BEST NEW DRINK PRODUCT

Winner: Little Big Shot Energy, Little Big Shot

Finalist: Unione Trading (UK) Ltd, ALO Allure

Finalist: Pukka Herbs Ltd, Black Tea

"This is a tremendous accolade and, on the back of our success in San Francisco earlier this year, is a ringing endorsement of the work we're doing. With growing concerns about the health risks of highly caffeinated, stimulant-based energy drinks, we created Little Big Shot to offer a natural alternative to consumers with hectic, active lifestyles. With exclusive access to Deep Ocean Minerals, which are rapidly gaining attention for their health-giving properties, Little Big Shot is a truly unique, healthy product," said Bert Jukes, managing director of Little Big Shot.

BEST NEW NATURAL LIVING & HOME PRODUCT

Winner: The Wholeleaf Co Ltd, Palm Leaf Retail Pack

Finalist: Green Frog NTC Ltd, All Purpose Natural Cleaner

Finalist: Greenscents, Greenscents Organic Creamy Polish

BEST NEW VMS PRODUCT

Winner: Solgar Vitamins Ltd, SOLGAR 7

Finalist: Natures Aid Ltd, Vitamin D3 Drops for Children

Finalist: Little Big Shot Energy, Lyprinol

Finalist: Pukka Herbs Ltd, Wheat Grass Juice/Fibre Plus Sachets

BEST NEW NATURAL BEAUTY & SPA PRODUCT

Winner: Pukka Herbs Ltd, Nourishing Brightener

Finalist: Essence of Morocco Ltd, Moroccan Rose Argan Oil

Finalist: Ruby Red Cosmetics, Reviving Body Cleanser

Natural & Organic Products Europe, launched in 1997, is the UK's biggest trade show for the natural products, health food and organic sectors. Its 2013 edition, which closed yesterday, has been hailed as its most successful show ever. Total attendance figures are due to be released by the organiser Diversified Business Communications UK tomorrow (Wednesday 10 April).

Natural & Organic Products Europe will return to Olympia, London, on 13-14 April 2014. The Natural and Organic Awards 2014 will take place on 13 April 2014. For more information, please visit www.naturalproducts.co.uk.

The Cake & Bake Show Sees Record Numbers In Manchester

2013-04-11T19:19:00.001+01:00

The Cake & Bake Show, in partnership with Bakingmad.com, held its first northern show this weekend in Manchester and notched up another sell out success. Over 27,000 baking fans walked through the doors of Manchester Central to enjoy the country's biggest experiential baking show. An incredible 32,000 pieces of cake and over 10,500 pies were sold over the three days.

Luke Collings, Show Director, says 'After the success of our launch show in London we received lots of requests to bring Cake & Bake to the north of England and Manchester seemed like the perfect home for the event. We're delighted with the amazing response we've received; the atmosphere has been fantastic and the passion and enthusiasm for all things Cake & Bake has been overwhelming.'

Baking stars such as Paul Hollywood, Simon Rimmer, Eric Lanlard, Tom Herbert, John Whaite, Stacie Stewart, Peter Sidwell, Mich Turner, Paul a Young and many more demonstrated at the show, hosted classroom sessions and judged competitions and bake offs.

Highlights of the Manchester show included the Billington's gingerbread village with a 7ft high gingerbread house made by Juliet Sear from Fancy Nancy Cakes, complete with life-size Hansel & Gretel and woodland scene created live during the show by Dawn Butler of Dinky Doodle Designs. Visitors were given the chance to join baking stars from their favourite TV shows in the Sainsbury's Competition Theatre, as well as participate in Q&A sessions with the stars on the Lakeland interview stage, while interactive baking workshops and bread demonstrations in the grainchain.com Kids Kitchen ensured there was something for all the family.

For cake decorating fans, a stunning showcase of wedding themed sugarcraft was brought to life over the three days of the show by 'Team Cake' led by Annie Relph of Scattercake, and a full programme of cake decorating classes was available in the Renshaw Sugarcraft Academy, as well as more than 60 fashion-inspired competition cakes on display on the Stork Cake Catwalk. Stands selling the latest baking and sugarcraft equipment, plus market stalls offering delicious artisan produce - from cakes and brownies to pies and breads - ensured visitors came away with bags of goodies as well as inspiration.

Angie Robinson, Chief Executive of Manchester Central, said: "I am thrilled that the Cake and Bake Show was such a huge success. The visitor numbers that have been recorded means this show attracted record numbers of people to Manchester Central over three days and that is a wonderful achievement. Manchester Central is the perfect home for this hugely successful show."

Tickets are now on sale for the Cake & Bake Show London, which returns to Earl's Court, from 13th-15th September.

www.thecakeandbakeshow.co.uk

Twitter: @cakeandbakeshow

DIY Wedding Cake Expert Tips

2013-04-10T20:56:00.002+01:00

With Wedding Season fast approaching and more couples than ever choosing to create their own wedding cake, online cake experts

Make Bake share their top tips for DIY Wedding cakes and wowing your guests!

Get inspired

Inspiration is key, so do your research and look for cake designs that catch your eye. Remember to be realistic, for beginners we would suggest selecting a simple design that you’re confident you can perfect.

Practice, Practice, Practice

To get your skills to a professional level, we recommend creating and decorating a number of different cakes a few months prior to your big day to discover your decorating strengths and weaknesses and perfect your final design. Depending on the style of cake you have decided on, you will need a range of tools to get the most professional finish for your cake. From piping bags, cake decorating pens and sugar flowers, the Make Bake website has a number of tools to help you create your ideal wedding cake design.

Keep it simple...

But stay true to your creative vision. Traditional wedding cakes are always a crowd pleaser, but don’t forget to decorate your cake to your own style and taste - it’s your day so make it your own! Cake Pops and cupcakes are a great way of be creative and show off your personality - plus they’re easy to decorate.

However, don’t bite off more than you can chew! Choose a cake design that won’t take up too much of your time and will look the most professional overall. We recommend using simple icing, ribbon and fresh flowers for a traditional and effective wedding cake decoration. Stencils are also a great way of adding a professional finish to a simple wedding cake.

Be prepared

The last thing a bride needs to be worried about on her wedding day is decorating the wedding cake. We recommend decorating your cake 1-2 days before the big day and storing it in a cool, dry place. Make sure you don’t forget to consider how you will get the cake to your venue. If possible, leave your icing and decoration to dry for over 24 hours in a cool, dry place before transporting it.

Bigger isn’t always better

Wedding cake doesn't have to be 20 tiers high to wow your guests - a great alternative is to create a single tiered cake surrounded by cupcakes or cake pops. As well as being easier to decorate, cupcakes and cake pops are also easy for your guests to take away and enjoy.

Visit www.makebake.co.uk to browse the wide range of baking tools and cake-dectorating supplies.

New App Launched For Ice Cream Lovers

2013-04-10T20:53:00.000+01:00

A new app has been launched to guide people to the best ice cream sellers in the UK.

With just a virtual click of a button, smart phone, ipad and tablet users will be directed to their nearest quality ice cream provider.

The free ICA app is the first of its kind in the UK and has been introduced by The Ice Cream Alliance - the trade body for the £1.1bn ice cream industry.

The app, available for iphone and android formats, will display profiles for each ice cream parlour and provide easy to follow directions to get to their chosen parlour.

It also contains information on ice cream and has a link to an ice cream game and to social networks.

Zelica Carr,Chief Executive Officer of The Ice Cream Alliance, said: "The new app will be a must have for all lovers of quality ice cream. It contains details of more than 250 of the UK's premium ice cream providers."

The ICA App can be downloaded for free at the itunes store or www.android.com.

More information on The Ice Cream Alliance can be found at www.ice-cream.org

Natural And Organic Award Winners Announced

2013-04-10T20:49:00.000+01:00

Winners of the prestigious Natural and Organic Awards 2013, hosted in association with the Soil Association, were announced at the Natural and Organic Products show yesterday [Sunday 7 April] at the Novotel London West. The awards were presented by Michaela Strachan of BBC's Autumn Watch, Elephant Diaries and Countryfile.

The annual ceremony, now in its eighteenth year, is one of the only awards that celebrates the organic industry's most innovative businesses and products in three categories: textile, retail and beauty.

Speaking about the awards, Rob Sexton, CEO, Soil Association Certification, said; "It's an exciting time for organic textiles and cosmetics with these sectors all experiencing market growth. A younger generation of organic consumers are coming through with a demand for gorgeous beauty and textile products but caring about where they come from and how they are made. These awards highlight just some of the fantastic organic products available and the innovation taking place. Congratulations to all involved!"

The textile and retail winners were selected by a panel of industry experts and professionals from a shortlist of diverse finalists. The beauty winners - divided into Best Organic Beauty Product, Best Organic Mother and Baby Product and Best Innovation in Organic Cosmetics - were chosen after a month's testing of shortlisted products by the public.

The winners of the Natural and Organic Awards 2013 are:

Best Organic Retailer

Winner - Riverford

The Riverford box scheme began when Guy Watson started delivering vegetables locally to 30 friends in Devon. They now deliver around 40,000 boxes a week to homes around the UK from their regional farms.

Finalist - Waitrose Finalist - Field Fayre - The Organic Store

Best Organic Beauty Product

Winner - Herbfarmacy Nail & Cuticle Oil

This new product to the Herbfarmacy range is perfect for maintaining nail condition between manicures as well as enhancing overall well-being and presentation. Packaged in a 12ml dropper bottle, the oil will moisturise and condition nails to help prevent cracking, splitting and peeling. It will also soften and smooth the cuticle area.

Finalist - Botanicals Chamomile and Mandarin Anti-ageing facial serum Finalist - Lucy Annabella Organics Antioxidant Aromatic Body Moisturiser with Geranium & Frankinscense

Best Organic Mother & Baby Product

Winner - Natura Siberica Baby Bath Foam for Newborns

Created in 1997, Russian brand Natura Siberica produces certified organic cosmetics using wild-harvested herbs and plants of Siberia and the Far East. In this way, the company supports the indigenous sparsely-populated peoples of this region.

Finalist - AMK Skin Organics Aromatic Boob and Bump Oil Finalist - Neal's Yard Mothers Balm

Best Innovation in Organic Cosmetics

Winner - Pukka Herbs Nourishing Brightener

A replenishing, gentle exfoliator especially formulated for oily to normal skin. Freshly ground bilberries and almond to gently exfoliate. Amla and gotu kola to replenish and brighten the skin.

Finalist - Lucy Annabella Organics Time Out Organic Bath Milk

Best Organic Textile Product

Winner - People Tree Josie Square Print Dress

Pretty riviera woven sun dress in red with geometric square print and flattering cowel neck, nipped in waist and circle skirt made in 100% organic Fairtrade certified cotton.

Finalist - Cut4Cloth Ltd/Frugi Birdy Bunting Sundress Finalist - Devon Duvets Folding Pillow

Best Organic Food Product

Winner - Friland Økologi FMBA - Organic Sea Salted Dry Cured Rasher

Wine regions of the world 12 Greece

2013-04-09T20:31:00.000+01:00

Out of all the wine producing country that you have in Europe it must be one of the oldest. And as so much of Ancient Greek culture was taken on by the Romans and then pushed all over there empire that it would look like the Romans invent wine. The fact that neither of them did and it probably first was produced in Georgia around 7000 BC. Or Greater Iran dated 4500 BC or Armenia 4100, but defiantly not the Greeks or the Romans.

But having said that Greece is one of the oldest wine-producing regions in the world, dating back to about 6,500 years ago. In fact it can be said that Greece influenced the rest of Europe. The ancient Greeks where pioneers in viticulture and wine production. And evidence shows that by trade and other methods that what are now France, Italy, Austria and Russia to name a few where shown how to by the Greeks. It was the winemaking Celts, Etruscans, Scythians and ultimately the Romans who then carried it on.

In researching this I found a rather lovely quote that goes “The peoples of the Mediterranean began to emerge from barbarism when they learned to cultivate the olive and the vine.” By Thucydides a Greek historian, on olives and wine no maths and philosophy think of that.

But take all that into consideration and you never really think of Greek wine. Why is that, is it because you just never think about it because it is bad, no. Or is it because you never think about it because you have that snob value that it is the thing you drink on holiday. Cheap plonk that you drink on a hot day, from a barrel to the table. Whatever the reason are the fact is that like any wine producing count it has a wide range of wins that would please the most decreeing palate.

You have any number of wines growing in the full sun but other grown up mountain sides to keep them cool. There are main wine regions and the islands all producing wine all very different but the main thing you need to remember is that you have four kinds of clarification .

First Table Wines or Επιτραπέζιοι Οίνοι , table wine does not include any information identifying the region, the grape varieties used or the vintage year. They are sort of brand name and known for their consistent quality from year to year.

Then you have Regional Wines or Τοπικοί Οίνοι a sort of better quality wine not so mass produced .

And then you have VQPRD Wines with Appellation of Superior Quality or Οίνοι Ονομασίας Προελεύσεως Ανωτέρας Ποιότητος , or ΟΠΑΠ

And Wines with Appellation of Controlled Origin or Οίνοι Ονομασίας Προελεύσεως Eλεγχόμενης, or ΟΠΕ, which is only used for dessert wines.

Now to my shame or the fact that I have never got round to drink that much I am guilty of only drinking the off Greek wine. But want I can say is that what I was first told still stand true. Greek wine is hard to pronounce but easy to drink. So next time you go wine, go Greek.

Leicestershire Food Fortnight Launches 2013 Programme

2013-04-09T19:47:00.004+01:00

If you have a food or drink business in Leicestershire, don’t miss the opportunity of getting involved in this year’s Leicester and Leicestershire Food Fortnight.

21 September - 6 October 2013

Over 55 individual businesses took part in last year’s initiative to raise the profile of food and drink in the county – and there were a staggering 75 individual food-based events for people to visit. Businesses reported increased footfall and sales and more importantly their visibility in the community was raised with a national and local PR campaign, online listings on the dedicated website and entry into the Leicester Mercury Events Guide – which is all free to the businesses and community groups taking part.

Work on this year’s Food Fortnight has already started and Leicestershire County Council and Leicester City Council are calling for all food and drink businesses or community groups in Leicester and Leicestershire to get in touch.

Could you hold a special event?

Could you offer customers tastings of local produce or hold demonstrations? Could you offer a special promotion during the Fortnight?

What could you do to raise the profile of your business by being involved in this year’s Food Fortnight?

Could you organise an event for your local community – perhaps celebrating its local or heritage foods?

We are open to ideas and would love to hear from you.

Comments from some of last year’s businesses:

Pete Gardner, Chocolate Alchemy, Loughborough

“Every chocolate tasting session I did was fully booked and I promoted it with a poster in my shop window for a couple of days on top of the promotion in the Leicester Mercury and online. I would definitely do it again next year as it is a very good way for me to promote my business in the run up to Christmas.”

Ted Tann-Watson, Organiser of Donisthorpe Apple Day

“We had a turnout of over 300 people to our event – the best ever. We were delighted with the coverage both in the Leicester Mercury events guide and on promotional posters and fliers, which really helped encourage visitors to our event, from all over the County. I would definitely take part in the Food Fortnight again in the future.

Jessica Edmonds, Born and Bread – Bread-making Demonstrations, Hinckley

“My event was booked up immediately the Events Guide came out. I would definitely take part in Food Fortnight again as it really helped to raise my profile.”

www.leicestershirefoodfortnight.co.uk

@foodfortnight

Spring Into Full Bloom At The White Swan Inn, North Yorkshire

2013-04-09T19:44:00.000+01:00

Spring has finally sprung in North Yorkshire and The White Swan Inn in Pickering is celebrating the long awaited change in season with a fabulous new break, allowing guests to discover the blooming gardens of North Yorkshire while enjoying delicious food, luxurious bedrooms and the warmest hospitality at the celebrated 16th century coaching inn.

Set in the historic market town of Pickering, the enchanting Inn offers a luxurious base for guests to feast on fabulous food and rest a weary head after days spent exploring Yorkshire's romantic gardens and famous landscapes. The hotel's unique location on the edge of the North Yorkshire Moors makes it easily accessible to countless natural beauties and stunning unique gardens.

There are a whole host of celebrated stately homes and gardens on the doorstep of the hotel including The Walled Garden at Scampston - a stunning contemporary garden created by the internationally acclaimed Piet Oudolf. Just 20 minutes away, Nunnington Hall is famed for its spectacular location on the banks of the river Rye, world class art exhibitions, quality tearooms and organic walled gardens.

Yorkshire's finest historic estate, Castle Howard, has been declared 'One of the World's Top Ten Greatest Mansions and Grand Houses' by Lonely Planet. The magnificent 18th-century residence is set within 1,000 acres of breathtaking landscape and is an Area of Outstanding Natural Beauty. With silver foliaged poplars and silver willows, Japanese marples and Chinese larch, there is always something beautiful and unusual to see in the gardens.

Visitors to The White Swan Inn will find an undiscovered gem at nearby Sledmere house and gardens. The Gardens have an excellent reputation for dynamic and innovative development and from July onwards they come alive with colour.

After a day in the country air, guests will be welcomed back to The White Swan Inn for a warming cup of Yorkshire tea or coffee to be enjoyed in The Bothy, a beautiful barn conversion in the courtyard. A delicious evening meal will be served in the hotel's restaurant, which is the only venue outside of London to be supplied by famous butchery, The Ginger Pig. Signature dishes include roasted loin of Old Spot pork with Dauphinoise potatoes and Spring lamb with buttery mash.

After a tipple in the hotel's bar, stocked with fine wines and well-kept ales, guests can retire to an elegant Vintage Nest room with signature bathroom, full of little luxuries. A full Yorkshire breakfast the following morning will fuel guests for another day exploring this celebrated and unspoilt slice of England.

To book, call 01751 472 288 or email welcome@white-swan.co.uk

Rock Oyster Festival's Foodie Lineup Unveiled

2013-04-09T19:41:00.000+01:00

Acclaimed chefs and award-winning Cornish food producers are among the line up announced for the fourth Rock Oyster Festival, taking place from Friday 21 to Sunday 23 June 2013.

Fantastic food combines with eclectic music and a host of children’s entertainment at this mid-summer celebration held on the banks of the Camel Estuary in North Cornwall.

Food writer and The Times columnist Joanna Weinberg will join chef Paul Ainsworth from Michelin-starred Number 6 in Padstow, Tom Hunter from The Scarlet Hotel and Rick Stein’s son Jack, in the Flying Fish Demonstration Theatre.

Jack Stein, head of development at The Seafood Restaurant said: “This is my first time demonstrating at Rock Oyster Festival and I am really looking forward to it. It is a really unique event in an amazing location and of course the food and drink on offer represents a lot of what makes Cornwall such an amazing place to be a chef.

“I suspect I’ll spend most of my weekend eating Porthilly oysters and drinking Cornish ale! I spent a large part of my formative years in and around Polzeath and have many close friends across the river to catch up with over the weekend.”

Rock Oyster Festival brings together the best of Cornish food and produce, music and entertainment.

Other local chefs on stage are The Seafood Restaurant’s David Sharland and Stephane Delourme; James Nathan (Masterchef 2008 winner) from The Green Room at Retallack; Ian Percival from the St Moritz Hotel and Jamie Porter from Rafferty’s in St Merryn.

Festival goers can take their pick from a smorgasbord of food and drink, with local restaurants including Rick Stein’s Seafood Restaurant running food stalls alongside local producers such as Kernow Sausage Company, Rock Shellfish and the Brownie Baker.

Local producers will also be giving talks and masterclasses in the Food Surveys’ Food Academy about subjects from oysters and meat curing, to hand-made pasta and the art of foraging.

The Cornish beer tent will be a fantastic showcase for twelve independent Cornish brewers keeping revellers refreshed throughout the weekend.

Festival organiser Charlie Anderson said: “We have such a wealth of culinary talent in this area of Cornwall and it seems natural to celebrate it at the festival. This year our demonstration tent will be even larger and we have a new woodland glade stage.

“We have also spent a lot of time choosing different up and coming music acts and quality children’s entertainment. We want to create a really magical boutique festival experience for all the family and I think we have done just that.”

The festival is known for showcasing a wide-ranging blend of music and this year's lineup is no exception. Highlights include gypsy pirate punk band Seas of Mirth, Smerins Antisocial Club and 14 piece Slamboree, whose music is described as a mixture of pyro circus cabaret. Sunday has more of a folky sound with acts such as Half Sisters, who appeared at Port Eliot Festival and Martha Tilston on stage.

Famed for its family-friendly feel, Rock Oyster Festival has a designated children’s area where little ones can indulge in activities like bush craft, enjoy circus acts, dance to disco and learn how to scavenge on the seashore. There is also a dedicated tent for baby changing and breast feeding.

The last few weekend early bird tickets are on sale at a price of £45 for an adult and £10 for a child. Full price tickets to the festival will then be available. For more information and to purchase tickets visit: www.rockoysterfestival.co.uk.