Food

Rich and alluring with a vibrantly yellow yolk; a humble duck egg from Blackacre Farm, Somerset, has beaten off competition from 10,000 other food and drink entries to achieve the highly coveted Great Taste 3-star award. Great Taste judges considered Waddling Free to be “perfection in a duck egg”, with other comments including “proud standing and succulent” and “a beautiful firm egg with a burst of sunshine in the yolk, great flavour.”

When it comes to foodie travel treats, 74% of people said that of the foods they look forward to most when on holiday, it is ice-cream that is top of their list, proving more popular than other options such as trying local delicacies, all-you-can-eat buffets and cocktails. Furthermore, according to some recent holiday makers, the best way to enjoy ice-cream is to have it for breakfast!

There's just under three weeks to go before Bristol's Harbourside will be buzzing with the return of the Grape and Grain Festival.  In its second year, visitors to this lively, fun and vibrant weekend event (18th – 20th September) will taste a multitude of craft beers, stunning ciders and superb wines from across the region, country and world.  

Celebrated Chef Craig Jones from the fabulous St. Lucian resort, Cap Maison arrived in Brighton earlier this week to participate in the first part of the International Chef Exchange with drakes, Brighton's top boutique hotel and fine dining restaurant.

Dorset-based social enterprise, Future Roots, and The Engine Room Restaurant near Dorchester are delighted to be reaping the rewards of their new partnership, with workers at the care farm now delivering a fresh basket of the finest local vegetables every week to the restaurant based at Poundbury Gardens.

It's not new news that the Med is home to some of the healthiest and most delicious cuisines out there, with an emphasis on fresh, flavourful produce, and made with love and respect for seasonal ingredients. Luca Del Bono, owner and founder of London's South Kensington Club and Iddu is very familiar with the passion that is found in proper cuisine and the memory it evokes.

Following the success of the Kitchen Table Project's very first Artisan Springboard, applications are now open for the Christmas 2015, twelve week programme. Do you have a shelf-ready product ready to launch? You could be one of just eight start up artisans who will once again be given the exciting opportunity to showcase your product to thousands of visitors at a pop up farm shop/café in the heart of Central London.

With just seven weeks to go until 18th National Curry Week, 12 -18 October, things are hotting up with the support of partners Amira Rice, Bhai Cider, Sainsbury's and Kingfisher Beer. Team restaurants for the Week's main event, Curry Capital of Britain, were announced last week and restaurants and councils all over the country are making their plans to support the event and raise money for the Find Your Feet Charity or another of their choice.

Tennerfest is one of Guernsey's most popular foodie events with an estimated five million Tennerfest meals consumed since the events inception in 1998. Figures show that more than 300,000 covers are served at each Tennerfest, an incredible feat for some small islands! From 1 October to 11 November, Guernsey will hold its 18th annual Tennerfest, which will see over 170 restaurants in Guernsey and its sister island of Sark offer three course menus starting from £10.

Jeff Kipp, the chef owner of Saltwood on the Green restaurant near Hythe, has made the three-man shortlist for Chef of the Year in this year's Kent Life and Kent on Sunday Food & Drink Awards. Saltwood on the Green, Jeff's first restaurant, opened in the picturesque village of Saltwood's former general store in 2014. The American-born chef has worked in some of the world's top kitchens, including Gordon Ramsay, Charlie Trotter's, Duck & Waffle and Sushi Samba.

Britvic is launching reformulated ranges across Robinsons Fruit Shoot My-5™ and Hydro, Fruit Shoot's range of flavoured spring water soft drinks, in a further effort to reduce calories and sweetness levels across its portfolio. Designed to appeal to kids and parents alike, the refreshed drinks will be launched in time for the start of the new school year.

Sublimotion is the result of years of research and development where vanguard gastronomy, state-of-the-art technology and creativity are merged, creating a world first in the food and technology sector. An experience which brings forward time, where communication flows through new channels,  built on a dream by double Michelin star and three Repsol star Spanish chef Paco Roncero and later transformed into a reality.

James Houlston of Our Plaice, Kidderminster has been named as one of the UK’s top six fish friers after he was shortlisted for the Drywite Young Fish Frier of the Year Award as part of the 2016 National Fish & Chip Awards, organised by Seafish. James will now have to compete at the highest level as he goes up against the five other contenders ‘fishing’ for the top prize.

The continued spread of the popularity of curry was shown in the voting this year with votes for Chinese, Thai and even Japanese restaurants for the first time. Compiling the votes for the teams for Curry Capital of Britain supported by partners Sainsbury's, Amira Rice, Bhai Cider and Kingfisher has been a huge undertaking this year with thousands and thousands of votes from the beginning of April until the very close of voting at midnight on Friday, say organisers.

Many regard the Caribbean as the home of the carnival. It is also the home of rum. And there is no better spirit to enjoy the sunny season. The Authentic Caribbean Rum (ACR) Marque, developed by the West Indies Rum and Spirits Producers' Association (WIRSPA), has a few simple suggestions that will make you the most popular bartender during the holidays.

The search is now on for the best Deli in the Midlands 2015! The Shows are once again teaming up with the BBC Good Food Senior Food Editor, Barney Desmazery, to scour the region for the Midlands’ hidden gems and calling on Midlands locals to nominate their favourites. This year, for the first time, delis can be voted for on Twitter and Instagram, and the deli with the most votes will be automatically shortlisted and visited by the judges.