Food

Poppadoms play an important part in National Curry Week (12-18th October) and are used in three of the major events: The World Poppadom Tower Challenge, The Speed Eating Challenge and The Poppadomathon©. The record for the National Curry Week's World Poppadom Tower Challenge is held by Tipu Rahman, from Tamarind in Northampton, who managed to stack an amazing 1,280 poppadoms, measuring 5' 8" (172.72cm).

The Ice Tank in central London was recently transformed into a tropical culinary haven as Barbados’ tourism officials launched the sixth annual Barbados Food & Wine and Rum Festival. Scheduled for19-22 November 2015, this event in Barbados is the perfect reason to escape to the Caribbean’s culinary capital where delectable food prepared by leading local and international chefs with some of Barbados’ is paired with some of the most exciting holiday experiences. 

Las Vegas-based mixologist Mariena Mercer, Property Mixologist at The Cosmopolitan of Las Vegas, claimed the crown of The Opihr World Adventure Cocktail Competition 2015, which took place in Marrakech, Morocco, with her “Classy Lassi” recipe.

Ip Chi Cheung chef of critically acclaimed Summer Palace at Island Shangri-La, Hong Kong, brings with him four signature dishes to showcase at Western Europe's highest hotel within the iconic Shard building. Shangri-La Hotel, At The Shard, London, is delighted to welcome Two Michelin-star Chef Ip Chi Cheung as first guest chef at TING Restaurant,  on the 35th floor of the Renzo Piano designed building. Chef Cheung will showcase his dishes from the Summer Palace restaurant at Island Shangri-La, Hong Kong.

The pre-National Curry Week party got off to a great start when Thornbury Air Cadets smashed their own Poppadomathon© world record. Overseen by Flight Sergeant Daniel Rouse, the squadron managed to beat last year's record of 30.26 miles in 30 minutes, by collectively running 33.5 miles in 30 minutes. The challenge is just one of the fun ways the event invites the curry loving public to celebrate the cuisine and culture in order to raise funds for the alleviation of poverty and suffering worldwide.

You’ve heard of the Chelsea Bun, Bath Bun and Belgian Bun… now here’s the Great Birmingham Bun. Created specially for the Morrisons Great Birmingham Run by award-winning chef David Colcombe, the Great Birmingham Bun is inspired by the city’s history and ethnic diversity, as well as the chef’s own childhood memories. Ingredients include a custard filling inspired by Birmingham’s own Bird’s custard; spices and fruit representing the many Asian runners who take part every year; coconut flour to represent the Afro-Caribbean community which is always involved in the city’s half marathon.

After months of blind tasting, deliberation and judging, the shortlist of finalists for the 2015 Food & Drink Devon Awards have been announced, with the winners revealed at a ceremony in Exeter on Monday 5th October. Entries from across the county included 144 products, 38 producers, 41 hospitality and 6 retail establishments judged by experts from the industry.

What should be included on a Full English breakfast plate? It’s a question that’s been the subject of furious and controversial debate across the UK for decades. Everyone has an opinion. Research has revealed that over a third of people from Birmingham say hash browns should be on the perfect Full English plate, a much higher proportion than the rest of Britain.

British Pub Week (31 October to 8 November) celebrates all that we love about the traditional Great British Pub. “Pubs are an important part of our heritage and with a good drink, people expect premium quality bar snacks,” says Jonty White, managing director of Portlebay Popcorn. More landlords are now getting serious about provenance of the food and drink they serve and that's where Portlebay comes in."

Chinese buffet restaurant, Big Wok, got a brand new look over the summer and is now under new management. The Birmingham restaurant invested £200,000 into a complete makeover of the entire venue which now has a new reception area, new wooden flooring, interactive signage, new seating and a suspended ceiling.

Sir Richard Branson is back with scaled up support for food and beverage entrepreneurs and the opportunity to take the US by storm. Virgin StartUp Foodpreneur Festival is back for a second consecutive year, with a mission to find Britain's best up-and-coming food and beverage businesses.

Forty years old this year, top UK cookery school Leiths is inviting baking enthusiasts to prove their cake-baking skills by creating a masterpiece for their birthday celebrations. Judged by John Whaite, 'Great British Bake Off' Winner and food writer, and Caroline Waldegrave Founding Principal and previously co owner and MD of the School, ambitious bakers will have the chance to win enviable prizes.

From trending to trendsetting, Speciality & Fine Food Fair 2015 has set the fine food and drink industry alight! The three day foodie extravanganza - in its new home of Olympia National - was a feast of taste, colour and opportunity. Hailed a huge success by organisers, plans are now under way for the 17th speciality spectacular, which will take place on September 4th - 6th 2016.

The Saint Lucia Tourist Board and renowned Saint Lucian Chef Ed Harris recently participated in the Harbourfront Centre’s International Iron Chef Competition in Toronto Canada on September 6^th & 7^th 2015. This year, the focus of the competition was on keeping it hot, spicy and sustainable and the Chefs were challenged to use local, sustainable ingredients from their homeland.

As the rest of Britain mourns over a very lacklustre summer, it’s been a hot summer on the awards front for Pushkar on Birmingham’s Broad Street. The fine dining Indian restaurant is celebrating a 2015 English Curry Award and a Diners’ Choice Award, as well as being selected to represent Birmingham as the Curry Capital of Britain during National Curry Week 2015.

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.”