Food

Sheppy's is one of the oldest and most distinguished cider making families in the world - with a rich history that spans six generations and 200 years. Now that centuries old heritage, tradition and passion for cider has been brought spectacularly to life - as the wraps are taken off Sheppy's stunning new showpiece visitor centre, farm shop and deli, and restaurant.

Sheppy's House of Cider & Fine Food pays homage to the Sheppy family's passion for crafting real cider, and love of fine food. Every room has been painstakingly renovated, and each has a nod to cider-making - past and present. New life has been breathed into old apple pressing rooms, and even an oak vat has been converted into a unique outside venue. This bespoke development at the family farm at Three Bridges, Bradford-on-Tone in Somerset, will also include cider tours - and is set to put Sheppy's firmly on the map as the cider destination in the UK.

Real cider, real knowledge - and real heritage. Sheppy's Cider is today in the hands of David Sheppy, the latest incumbent in the family's 200-year-old dynasty, and one of the best cider makers in the world - and his wife Louisa. Master craftsman David is behind every drop of cider that carries the Sheppy's name, and he incorporates traditional methods honed over six generations, to create them.

Sheppy's House of Cider and Fine Food is made up of a Deli and Farm Shop, a Cider Tasting area, and the Apple Bay Bar and Restaurant. Each offers the finest local artisan produce and Sheppy's cider. The Farm Shop houses an on-site bakery delivering freshly baked bread, and a butchery selling Sheppy's own Longhorn beef, as well as other local traditional breed meats. Fine foods dominate the Deli including artisan cheeses and pastries; while the shelves will also be stacked with Somerset chutneys and jams.

Visitors will be able to soak up the history in the handsome new Apple Bay Bar and Restaurant, now housed in the former apple pressing rooms. Locally sourced food and drink are a feature of the cafe and restaurant. The venue will also be open in the evenings offering a contemporary and cosy atmosphere in which to enjoy local beers, spirits - and of course, Sheppy's ciders. Guided tours and tastings are available on a daily basis, including a VIP tour option for small groups, who will do their tasting inside an old oak vat.

The new development embraces Sheppy's impressive heritage. Huge cider making vats have pride of place in the farm shop; and a stone's throw away from the Apple Bay Bar and Restaurant proudly sits one of Sheppy's 100-year-old oak vats. This piece of Sheppy history has been completely transformed into a quirky venue - offering visitors the ultimate cider setting for private get-togethers and celebrations.

Louisa Sheppy, who has masterminded the re-development, said: "It has been quite a journey to restore and renovate our old buildings to give them a new lease of life - but the effort has been well worth it. We are thrilled with the end result; it has exceeded all of our expectations, and will offer visitors a wonderful Somerset cider experience, alongside the chance to sample and buy some incredible food and drink, including Sheppy' cider. We are so proud of our heritage, and House of Cider is a fitting celebration of that passion and history - a new and unique cider destination for the UK."

The Traditional Free Range Egg Company scooped five Gold awards for its entire Free Collection in this year's Taste of the West Awards, spelling yet another clean sweep for the Somerset-based free range egg producer and supplier. Owners Dan and Briony Wood picked up Gold for their Waddling Free duck eggs, Rambling Free hens eggs, Naturally Free organic hens eggs, Foraging Free quail eggs and Dabbling Free goose eggs, with this latest haul of awards providing another feather in the Woods' cap as they continue to work towards a sustainable future for independent family-run farms employing the traditional flat deck method.

Receiving praise from the first glance with their “beautifully clean egg shells”, the Free Collection won the judges over with both appearance and taste. Commenting on the Dabbling Free goose eggs, judges described them as having “huge yolks” and a “lovely mild flavour”, while the Waddling Free duck eggs were dubbed “egg-sactly as a good duck egg should be, with a wonderful appearance”, with further notes including “all uniform in shape”, “lovely yolk and white” and “delicious taste”.

Dan Wood, managing director of The Traditional Free Range Egg Company, explains; “It's fantastic to have our entire Free Collection awarded the highest rating in Taste of the West once again, up against so many other celebrated food and drink producers in the south west. It is a real testament to the consistent quality and exceptional taste that can be achieved using traditional farming methods and we hope this latest haul will provide a boost for all free range egg farmers using the traditional flat deck method, both in the UK and beyond.”

Shoppers are to be given a helping hand to reduce food waste thanks to Tesco's new resealable salad bags.

Salads are one of the UK's most wasted foods by households, and figures* show that Brits throw away around 37,000 tonnes from their homes each year – the equivalent of 178 million bags of salad.

The new bags have a sliding zip lock, similar to the ones used for family-sized cheese portions, to keep the salad from spilling out once it's been opened.

The packaging is made from a thicker film than usual to help protect the leaves from getting damaged.

Tesco produce buyer manager Adam Hill:

“Over the last two years we've been working with our growers to develop new packaging which allows customers to return to their bags of salad over a number of days with very little hassle or fuss.

“We know many shoppers roll up their bagged salads after using them once and stick them at the back of their fridges where they are forgotten for days or even weeks.

“These new bags are made from stronger material to protect the leaves from getting scrunched up - so preventing them from going to waste.”

Tesco's research found that:

• Shoppers do not always buy bagged salads with a meal in mind which can lead to them being forgotten purchases
• Current bags are not strong enough to protect leaves and do not seal so salads tend to spill out in the fridge
• Shoppers believe that air going into a bag once its opened is “bad air” and want a way to stop this occurring

WRAP's business programmes director Steve Creed said:

“We commend Tesco for introducing a new resealable packaging format for their pre-prepared salads which will help in the fight to reduce household food waste.

“At present, nearly 40 per cent of lettuce and leafy salads bought by householders end up being thrown away in the home.”

Leading frozen food retailer, Aunt Bessie’s has launched its brand new Vegetable Chips for Brits who struggle to cram in their recommended ‘five-a-day’ portions.

The Vegetable Chips, made up of parsnips, carrot and sweet potato, are a low-carb alternative to the traditional oven chip, packed with all of the nutritional benefits of vegetables.

With a portion counting towards one of the recommended ‘five-a-day’ the Vegetable Chips also act as a convenient alternative to fresh veg, cutting out the laborious task of peeling and slicing.

Vegetable Chips can be served as a veggie side, a summer BBQ accompaniment, or simply on their own with a dipping sauce.

Buy a pack of any Aunt Bessie’s frozen chips from Asda between 4^th May and 14^th June 2017 and you could win some fantastic prizes. Up for grabs is a dream trip to Florida, weekend breaks, and 1,000 pairs of exclusive ‘Chip Flops’, just in time for summer!

National Biscuit Day which falls on 29 May is the perfect opportunity to question how the complexity of the tax code really does take the biscuit. ICAEW explains some of the illogical and complex VAT rules on its favourite biscuits.

Caroline Miskin, ICAEW Technical Tax Manager explains: “VAT is complex and full of anomalies, some of which could save you money. It can be confusing when items are combined. For example, what happens when a standard rated item, such as chocolate, mixes with a zero-rated product such as a plain biscuit? The answer may be an over complicated VAT system, but if you are smart cookie you can reap the rewards of these quirky biscuit rules.”

Jaffa cakes – cake or biscuit?

No VAT is charged on plain biscuits or cakes. But when a biscuit is covered in chocolate it becomes a luxury and standard rate VAT at 20% is added to the price. Mcvities, the market leaders for Jaffa Cakes added chocolate to the cake and tangy orange base, so classifying them as cakes, not biscuits. Although HMRC challenged this, claiming chocolate biscuit status,  the court ruled in favour of Mcvities and we don’t have to pay VAT on our Jaffa Cakes.

Chocolate chip, chocolate digestive or bourbon?

Chocolate chip biscuits where the chips are included in the dough or pressed into the surface before baking are zero-rated. Bourbon and other biscuits with a chocolate sandwich layer between two halves also escape VAT. However, if your biscuit is wholly or partly coated in chocolate then VAT will be added at the standard rate.

Gingerbread men – don’t overdress

Unfortunately, in the biscuit world, not all Gingerbread men are born equal. No VAT is charged for gingerbread with just two chocolate spots for eyes. However, if your gingerbread man is dressed with any chocolate-based additions, such as trousers, 20% VAT will be added.

Caroline adds: “These examples emphasis how complicated the UK tax system can be. It’s not only biscuits, but rules like these apply to a number of day to day household goods too.”

Tesco's ground-breaking 'Free Fruit for Kids' initiative has proved a real hit with children and parents, after the retailer revealed it has given out 20 million pieces of free fruit since its launch in July last year.

The scheme, which was the brain child of Customer Assistant Maria Simpson, launched last summer in over 800 stores across the UK and has seen kids enjoy over six and a half million apples, eight million bananas and five and half million oranges so far.

New research by Tesco and Mumsnet has highlighted the positive effect the initiative has had, with a third of participating parents saying their children have eaten more fruit thanks to the scheme.

The research, which surveyed over 1,400 Mumsnet users with at least one child also found three quarters of participating parents feel the initiative has made their shopping trip easier, with nine out of ten parents saying they feel more positive towards Tesco as a result.

The 'Free Fruit for Kids' initiative is just one of the ways Tesco is helping customers make healthier choices.

Earlier this month, Tesco launched its 'Little Helps to Healthier Living' campaign, including lower prices on hundreds of products, such as fruit and vegetables, and helpful 'little swaps', many of which contain lower levels of salt, fat and sugar than the standard alternative.

Matt Davies Tesco UK CEO said “As the UK's largest green grocer, and with millions of customers shopping with us every week, we have a unique opportunity to help them live healthier lives.

“Our Free Fruit for Kids initiative plays a really important role in this, helping to create healthy eating habits that will stay with children as they grow up. We're incredibly proud that kids across the UK have already been able to enjoy more than 20 million pieces of free fruit so far”

Justine Roberts, Mumsnet CEO and Founder said "Small things - like encouraging healthy eating - can occupy a lot of headspace for parents. Helping children towards their five-a-day while at the same time making the weekly shop less stressful is a thoughtful move from Tesco and one that Mumsnet users have given an unequivocal thumbs up to."

Billed as the cities tastiest fun run, Birmingham St Mary’s Hospice combined chocolate and running at the 2017 Chocolate 5k to raise funds for individuals and families from across Birmingham who are living with a terminal illness.

Now in its third year the event took place on 6^th May in Bournville, the home of Chocolate. The fun 5k attracted a Hospice record of 700 runners and is well on the way to raising over £20,000 for the local charity.   On the day chocolate fans ran around the course collecting chocolate bars from several chocolate stations and stashing their lout in a special Chocolate 5k goody bag. Everyone was rewarded with a unique Chocolate 5k medal and a golden ticket gave participants entry into a post run chocolate buffet.

Event Manager Lucy Watkins said “We devised the event to not only give participants the opportunity to indulge in chocolate, but to also enable them to run off the calories and support a local charity all at the same time. We had an overwhelming response to the event this year and are delighted with the continued support of the local community.  Events like this are crucial for us in order to raise money as the Hospice operates a free service for all who come through our doors, or those we look after in the community.”

“We will be hosting a 2^nd Chocolate 5k event on 3^rd September at Elmdon Park, Solihull. It would be great to see even more chocolate runners join us for that event”.

Birmingham St Mary’s Hospice is an independent adult hospice providing free end of life care and support for over 1,200 individuals and their families, carers and loved ones across Birmingham and Sandwell. It costs over £8 million per year to run the Hospice services and over half of these running costs come from voluntary incomes.

Part of the enjoyment of having eggs for breakfast is how colourful they look on your plate. There's nothing like poaching an egg and breaking it open on a bed of toast to discover a river of bright, sunset orange yolk; the perfect Instagram picture.

With #eggs being mentioned seven billion times on Instagram in the last month alone*, it's no surprise we're all looking for more interesting and exciting ways to display this British favourite. Now to add more taste and vibrancy to a typical breakfast, brunch or lunch, Sainsbury's has launched new British Blue eggs to liven up your eating routine and make your followers wild with envy.

These blue shell eggs are now being produced after years of testing by the Sainsbury's Taste the Difference Egg supplier, LJ Fairburns & Sons Ltd. Adding further colour to our plates, these new British Blue eggs are available nationwide in Sainsbury's stores.

The hens that lay these delicious new eggs have a bespoke diet consisting of a grain mix including maize and corn along with extracts from brightly coloured flowers, like marigolds, that help deliver a richer tasting, golden yolk.

James Curtis, Sainsbury's Egg Buyer, said: We've been working with our supplier Fairburn's for five years to make our Taste the Difference Egg range really distinctive. The unique British Blue breed produces an amazing pastel blue shell egg with a larger, more golden yolk and a luxuriously rich taste.  Eggs are a classic brunch component and I'm confident that these beautiful eggs will be really popular with customers.

Sainsbury's Taste the Difference British Blue Eggs are now available to buy in store and online, £1.85 for a pack of six. Part of the Taste the Difference range, they also carry the Woodland Trust badge as 1p from every dozen goes to support the Woodland Trust.

And for the perfect Instagram shot try out your Sainsbury's Taste the Difference British Blue eggs soft boiled. With the right angle, the blue shell and golden yolk will give a beautiful effect… #nofilterneeded.

Candy Mechanics are bringing the ultimate selfie experience to the heart of Covent Garden in London, where visitors to the pop-up can be turned into a chocolate lollipop!

Running from the 25th - 29th of May, visitors will be able to experience having their own heads carved in chocolate, right in-front of their eyes.

Called Lolpops, because what’s funnier than seeing your own head in chocolate, the lab-coated Candy Mechanics will 3D scan heads and machine carve using CNC Mills to create perfectly formed chocolate selfies. These are finished with a dusting of gold lustre.

Starting at £8, the Lolpops come in a choice of smooth milk, indulgent white or luxurious dark Belgian chocolate and promises any chocolate lover the sweetest selfie around.

Local artisan bakery, Breadren, is starting a quiet food revolution from its West London kitchens. After three years of trading at some of the most iconic Farmer's Markets in London, Salima Dhalla, founder of Breadren, understands exactly her customers' daily struggles with food – whether it's trying to deal with dietary restrictions or simply a lack of inspiration. Thanks to its fad-free, inclusive eating philosophy, the local business is going from strength to strength, and is now launching a series of cookery classes designed to promote natural, unpretentious food and demystify 'free from' cookery.

Championing a new concept and style of cooking, Breadren produces a range of sweet and savoury baked goods (both naughty and nice), and many of its recipes naturally don't require ingredients like wheat, dairy, eggs or sugar to make them delicious. Rather than replacing these ingredients with processed substitutes, Breadren's chefs draw on a broad range of cuisines and cooking techniques from communities and cultures across London, using local, seasonal produce, to develop unique recipes that transcend cultural boundaries and can be universally enjoyed - termed #bakingwithoutborders.

This new approach to the 'free from' diet sector shows people that it is possible to avoid the trap of trendy food fads and getting pigeon-holed by your diet, and the new cookery classes will help customers to follow this at home. Classes are available throughout the year from Breadren's Fulham location and include courses such as 'Finding Flavour – Seasoning and Spice', 'Vegetarian Feasting without Gluten' and 'Vegan Seasonal Cooking and Baking' - where the menu promises to deliver a feast of roasted cauliflower with tahini, quinoa with roasted brussel sprouts, crispy kale & fresh pomegranate, Vietnamese-style summer rolls, charred sprouting broccoli with harissa, and a matcha and coconut mochi cake for pudding.

Salima Dhalla comments: “Dietary restrictions can be unnecessarily politicised and exploited. But there is a natural way to address these restrictions without being faddy. Breadren draws on different ingredients from around the world including our mixed British/ Gujarati / East African heritage, to offer unique products like our fennel and cardamom cookies. They're one of our most popular products as they're clean and nutritious but taste indulgent – treats without the guilt. The ingredients simply happen to not contain gluten or cane sugar and are vegan. But I can guarantee it's not just our vegan and gluten-free customers that are disappointed when they're sold out.

Here at Breadren, we love to eat, learn and talk about all kinds of food with our customers, and be inspired to develop recipes that cater for different diets without slaving exclusively to those categories. We hope that, through our cooking classes, we can enable our customers to bring this philosophy into their own kitchens and experiment without fear.”

Breadren uses local and seasonal ingredients wherever possible – sourcing primarily from London & the South East; from Shipton Mill and Dove's Farm flour (Gloucestershire, Wiltshire) to fruit & veg from Chegworth Valley (Kent). The company supplies a number of businesses across the City, from luxury catering companies to cafes, and is in particular demand for its grown-up celebration cakes, which offer a different take on the usual icing and glitter creations.

Nestled beyond the blossoms, borders and butterflies, there will be a host of award-winning food and drink at three of this year's historic RHS shows, as the Great Taste Market comes to RHS Chatsworth Flower Show, RHS Hampton Court Palace Flower Show and RHS Tatton Park Flower Show. Bringing everything from juice and gin to cheese and chutney, the Great Taste Market will be the only food offering at these shows this year and promises to tantalise taste buds with recent winners from Great Taste, the world's most coveted food awards.

Showcasing the finest food and drink, in amongst inspirational show gardens, butterfly domes, talks, demos and marquees flooded with flowers, these events have treats in store for all the senses, bursting with the fragrant, the beautiful and the downright delicious. Hosted by the Guild of Fine Food, organisers of Great Taste, these artisan markets are a must-visit for those in search of exceptional food and drink, bringing together a collection of some of the best tasting products from the UK and beyond.

Anyone wishing to taste 1- 2- and 3-star award-winners, whether tempted by sweet treats or with a penchant for pies, can visit the shows on the following dates:

RHS Chatsworth Flower Show: 7 - 11 June 2017

RHS Hampton Court Palace Flower Show: 3 July 2017

RHS Tatton Park Flower Show: 19 - 23 July 2017

The Guernsey Food Festival returns for a third year in 2017 running from 16 – 24 September with the aim of showcasing the best of the island's local produce and varied cuisine.

During the festival, there will be a range of special promotions in bars and restaurants on the island, as well as gastronomic tours, chef masterclasses, street markets with local goods and live interactive events for budding cooks and families to enjoy.

The festival is organised by Taste Guernsey, a non-profit organisation based on the island with the purpose of supporting local food and drink producers and restaurants through a number of events, benefiting both the local community and improving the experience for people visiting Guernsey.

In the lead up to the festival, Taste Guernsey will be running a series of mini-festivals during the summer celebrating the local food industry under the titles of 'Locally Caught' (13/14 May), 'Locally Grown' (10/11 June), 'Locally Produced' (5/6 August) and 'Locally Reared' (19/20 August). The events will combine with the island's 'Seafront Sundays', where St Peter Port's seafront is closed to traffic for a series of markets, tasting events and cooking demonstrations.

It's already one of the UK's most popular cuisines but now shoppers across the UK will be able to complete the Oriental dining experience with a bottle of Chinese wine.

Tesco has started selling an impressive Chinese produced Cabernet Sauvignon that it believes could finally open the doors in Britain to this fast emerging wine-making nation.

The new wine, Chateau Changyu Moser XV Cabernet Sauvignon 2015, is a cross between a classic Bordeaux and a rich fruity Australian wine, and is available for less than £10.

While China may not immediately conjure up images of classic vineyard country, the International Organisation of Vine and Wine (OIV) has placed China- after Spain- as the country with the second biggest vineyard area in the world.

In fact, the Chateau Changyu Moser XV estate claims to have become one of the world's biggest wine producers- with 100 winemakers who make 150 million bottles a year.

The wine is produced in the region of Ningxia, in northern China, which has a warm and dry climate and boasts an average of 3000 sunshine hours a year – 800 hours more than Bordeaux - earning it a reputation of being the country's Napa Valley.

Tesco's Master of Wine James Davis believes China will soon be a powerful player in the wine world and this launch could help give it its first major push in the UK.

He said:

“China is one of the world's biggest consumers of wine, drinking almost two billion bottles of red wine each year.

“And now they are one of the largest wine producing countries in the world, ahead of the more traditional regions of Chile and New Zealand.

“Produced in a warm and dry climate, the Chateau Changyu Moser XV Cabernet Sauvignon 2015, is a dark ruby red.

“The smooth, full bodied wine is a combination of a classic Bordeaux style with the riper, richer fruit flavours which are characteristic of Australian wines.

“At a great introductory offer of £7, this wine offers customers an opportunity to discover a unique, but quality wine at an affordable price.

“This Chinese wine is very food friendly and works well with a variety of dishes – they are also a great talking point at the dinner table!”

James recommends trying the wine with Crispy Aromatic Duck or a slow roasted lamb shoulder as it compliments and balances the rich meat flavours.

The addition of the Chateau Changyu Moser XV Cabernet Sauvignon 2015 means that Tesco now sells wine from 20 countries around the world- including Hungary, Israel and Greece.

Proud to be one of the 'Spice Islands', the rich culinary heritage of Zanzibar, with its Swahili, Persian, Portuguese, Arab and Indian influences, is celebrated in the hands of Executive Chef and Zanzibar resident of 21 years, Jussi Husa, and his team at Essque Zalu Zanzibar. The island's only premier resort, this deluxe destination hotel promises a true culinary adventure to delight, surprise and inspire the most seasoned foodies.

A half-day Spice Tour to a local shamba, or plantation, offers the chance to discover the spices and herbs synonymous with Zanzibar's rich history, reflecting the island's status and importance on the ancient trading route.  Guests will be introduced to a heady mix of cloves, nutmeg, cinnamon, green and black pepper and vanilla as well as exotic tropical fruits. Back at the resort, guests' new found knowledge on local ingredients can be employed in a Swahili Cooking Class, led by native Tanzanian chefs Rose Mosha and James Zole.  Mosha and Zole share their passion and local insights, demonstrating key techniques and recipes to recreate at home, from Mishkaki, a spiced meat skewer perfect for barbeques, or Pweza a nazi, an octopus curry prepared with coconut.

Chef Jussi believes ingredients should be fresh and local, and the best way to understand a destination and its culture is through its cuisine.  He and his passionate team are always eager to recommend tailored ways in which to discover the island's eating.

Middleton Foods exhibited at Anuga in Cologne for the first time in 2015 thanks to the support from the team at the Department for International Trade in the Black Country, which included an exhibitor grant from the trade show access programme. This was Middleton's first overseas exhibition and was research to gauge the size of the market for their products outside of the UK.

Throughout the show, Middleton Foods cooked British Fish and Chips for all the visitors and served thousands of portions over the five days of the show. The exhibition was a success, producing huge interest in their range of products from overseas and UK buyers.

This year, the Middleton team are going back with a new wider range of products, reacting to customer’s comments and the interest generated at the last exhibition. In particular, they will be showing their new range of Gluten Free catering products alongside their Chicken Breading and Marinades which they are hoping will prove very popular with the international community.

Heather Crocker, International Trade Adviser with the Department for International Trade, commented: “Middleton Foods are a great example of how enthusiasm, commitment and willingness to continually build their knowledge of international markets and diversify their product range to meet the demands of the international customers, can deliver tangible results for a business. I will be working with the company over the coming months to prepare for this year’s show, including research into new market opportunities through my colleagues based in British Embassies in Europe.”

Paul Stanley, Foodservice Manager at Middleton Foods, added: “We are delighted to be working with the Black Country Chamber of Commerce and the International Trade Team by exploring new opportunities within European markets. At Anuga this year we will be showcasing our new gluten free range of products made in our dedicated stand-alone, gluten free factory here in Willenhall. This new dedicated factory creates an environment where all wheat products are removed, giving us full control over manufacturing and eliminating the risk of cross-contamination completely. We believe there will be a strong export demand for these products."

Anuga 2015 not only had a record number of exhibitors, but the delegate attendance figures also increased. Around 160,000 trade visitors from 192 countries attended Anuga in Cologne from 10 to 14 October 2015. Anuga is a specialist exhibition for the food industry and is attended by a vast number of international visitors and exhibitors.

Waitrose has launched the latest instalment in its award-winning brand campaign, giving customers the chance to see where their food comes from.

The latest advert transports viewers to the Indian Ocean where fresh Waitrose tuna is responsibly sourced in the Maldives using the handline-caught method of fishing.

Highlighting the quality of its food is not new for Waitrose, but the use of innovative technology means the supermarket can now demonstrate its sourcing credentials in a new and contemporary way.

Viewers are able to explore the ad online with 360° 'access all areas', giving customers a chance to see behind the camera lens into Waitrose's fishing and sourcing practices.

The campaign is in response to the demand Waitrose is seeing for quality food and shoppers wanting to be reassured about the provenance of what they're buying.

Waitrose guarantees that all its own label fish are responsibly sourced, including its fresh, handline-caught tuna. The retailer is also on track to meeting its commitment that all the branded canned tuna it sells will also be MSC certified or pole and line caught by the end of this year.

Rupert Ellwood, Head of Marketing, Waitrose, says: “We've always been proud of the care and commitment our farmers, fishermen and suppliers put into producing our food.  All Waitrose own label fish are responsibly sourced and this shows customers where it comes from in an open and honest way.”

The first advert in the campaign was filmed on a dairy farm near Newbury that supplies milk to Waitrose. Waitrose is the only supermarket able to guarantee that all the dairy cows that supply its milk and cream have access to grazing for a minimum of 120 days.