Colors: Green Color
Colors: Green Color

To discover how Tesco's products are changing to meet the demands of today's customer, look no further than the dairy aisle.

Tesco has launched and revamped 350 dairy products providing customers with an improved range, healthier options and more choice – including those with a specific dietary requirement.

Cheese lovers will be pleased to see an extended Finest selection. A Vintage Coastal Bite Cheddar and Red Leicester Bite will be stocked, alongside a Wensleydale with Cranberries and Blueberries. For customers who like a spicy kick on their cheese board, a new Finest Red Leicester with Chipotle and Peppercorns is the perfect choice.  Yogurt connoisseurs will be impressed by an expanded choice of Finest Greek Yoghurt with both Espresso and Honey recipes added to complement the existing 10% and 0% Fat Greek Yogurt.

The range of cheeses has also been expand further with a new paneer, comte and manchego.

Tesco has also introduced a number of healthier dairy products as a part of its efforts to help customers live healthier lives. When reformulating, Tesco has committed to make products healthier, as long as the taste and quality is improved or, at the very least, maintained. As a result, many of the retailer's new yoghurts now contain less sugar, which will help the retailer meet Public Health England's 2020 goals.

The selection of new, healthier products now includes a 50% less fat mature cheese, ideal for cheese lovers with its rich, savoury flavour but half the fat content of standard cheddar. A Strawberry Quark has also been introduced for customers looking for high protein. Customers will see new, smaller 200 gram portions of zero fat yogurts to help customers control portions and prevent food waste.

Tesco has also made more products accessible for customers with a dietary requirement. Sunflower and olive spreads will become vegan friendly. The lactose free range has been extended with a lactose free semi-skimmed dairy milk. Made from cow's milk, it has the taste of dairy without the side effects associated by lactose intolerance.

Tesco has also taken a “little help” approach to pack design. All blocks of cheddar can now be opened and resealed. Scissors or a knife are no longer required​. And many of its Finest cheese range have being moved into re-sealable trays to help keep cheeses fresher for longer in the fridge

Tesco's Product Development Director, Kate Ewart said:“Customers will soon find a number of new products in our dairy aisle. Some have less sugar, making it easier for customers to live healthier lives. There are more options for vegans or customers with an intolerance. We've also made changes to the pack design, making them a little easier for customers to enjoy.”

With consumers being increasingly interested in more sustainable products, sales of organic wine are shining brighter than ever according to the latest figures from Waitrose. The retailer reports that sales of its organic wine range have increased by a corking 57%, compared to the same time last year.

Maria Elener, wine buyer at Waitrose comments, “We have seen a really strong increase in demand for organic wines in the last year and are thrilled to offer our customers the largest supermarket range, with 54 wines from 18 different countries equating to a 60% market share.”

Lee Holdstock of Soil Association Certification says, “Organic wine is going through a really buoyant period, with growth that is 10 times higher than non-organic wine. Supermarkets, such as Waitrose, have sourced some amazing organic wines from all around the world. Higher certification standards for organic wine mean it is low in sulphates, while research shows that organic crops and products – including organic red wine – have higher levels of antioxidant rich bioflavonoids. Choosing organic also means helping protect our vital wildlife and reducing exposure to potentially harmful pesticides and chemicals.”

Head Winemaker for Bonterra Organic Vineyards, Jeff Cichocki comments: “People care about where there food comes from and in turn, they are interested in where and how their wines are made. Three decades ago, we started with the belief that organic grapes would make outstanding wines. People thought we were crazy, but over 30 years later demand has never been higher – we haven't looked back!”

In a UK supermarket first, Sainsbury's is trialling new scan, pay and go technology that will enable customers in one of its busy London convenience stores to pay for products in-store using their smartphone. The new technology gives shoppers the option to grab their groceries and skip the checkout completely.

Using the latest version of the SmartShop app, customers visiting the Clapham North Station Local can use their smartphones to scan their shopping as they go and then pay for it through the app, from anywhere in the store, using Apple Pay.

Customers can already use SmartShop in 68 Sainsbury's supermarkets. The scan, pay & go trial in Clapham will take this technology to the next level. Instead of paying for your shopping at a designated till point, Clapham customers can pay for their basket even faster and from anywhere in the store. SmartShop is growing in popularity with Sainsbury's customers – there are over 100,000 SmartShop transactions and between 3,000 and 4,000 new customer registrations every week.

With in-store contactless payments predicted to reach $2 trillion by 2020, counting for 1 in 3 in-store transactions , the trial will offer customers another way to pay conveniently in-store.

Sainsbury's Group Chief Digital Officer, Clodagh Moriarty, said: “Technology and changing customer shopping habits have transformed the way people buy their groceries. Our teams are constantly working hard to bring new convenient shopping experiences to customers and we're delighted to be the first grocery retailer in the UK to offer customers the ability to shop checkout-free. The latest version of SmartShop, with its new payment feature, will make it super quick for customers to get in and out of the store for those that want to scan, pay and go."

In addition to paying in the SmartShop app, the store in Clapham will also have both self-serve checkouts and manned checkouts, for customers who might prefer to pay at a till. Sainsbury's will use customer feedback from Clapham to develop and improve the experience before testing the technology in different store types and locations to learn more over the coming months.

The SmartShop scan, pay & go app was developed in-house by a team of experts whose mission is helping customers save time and shop conveniently. It follows extensive research, development and user testing, including a trial at Sainsbury's convenience store in Euston train station which allowed customers to use the SmartShop app to scan and pay for the three items making up a lunchtime meal deal.

The Jewellery Quarter-based Vegan Society is moving into a larger Birmingham city centre office this Monday (20 August), demonstrating the tremendous growth of the vegan movement.

The charity’s previous premises were unable to accommodate all of its staff, the number of which has quadrupled from just 10 a decade ago to almost 40.

Staff were previously split between two buildings and it is hoped that the new technological infrastructure will provide better communications and work efficiency.

George Gill, CEO at The Vegan Society, said: “When I joined the Society back in 2009, I was one of just 10 members of staff.

“We now have a 40-strong team of talented and hard-working vegans, and it feels like the time is right for us to move to accommodate the expansion of the charity.

“Once everyone is housed under the same roof, we will have space to pursue our plans for the growth of The Vegan Society and the vegan movement.”

The Vegan Society was founded in 1944 by Donald Watson and his friends, who also coined the word ‘vegan’. There were just 25 members when the first magazine, Vegan News, was published in November 1944.

According to research by Ipsos Mori for The Vegan Society, the number of vegans in Great Britain has quadrupled in the past four years: from up to 150,000 in 2014, to 276,000 in 2016, to 600,000 in 2018.

Spice up lunchtimes with a Caribbean vibe, as Levi Roots Caribbean Snack Pots hit the shelves this Summer.

Available in four delicious flavours and packed with Caribbean spices, this exciting new range uses natural, wholesome ingredients to create four mouth-watering dishes, each with an authentic, home-cooked flavour.

Super easy to prepare and ideal for moments when you haven’t got time to step away from your desk or are on-the-go. Just add hot water, stir and enjoy with a fork or spoon. The taller pot also makes them easier to stir and eat, minimising any mess!

Each recipe has been developed in conjunction with Levi Roots in his ‘rastaraunt’ kitchen, and the range includes:-

Reggae Reggae Noodles

A best selling flavour in marinades. Sweet BBQ profile with subtle tomato and smoke notes with a Caribbean lilt of allspice, thyme and scotch bonnet which gives this product its stamp of authenticity.

Levi’s Curry Noodles

An aromatic blend of turmeric, chilli, coriander, fennel to name but a few spices, mixed with onion, garlic and parsley that gives this noodle snack the taste of the Caribbean.

Caribbean Coconut Rice

An authentic Caribbean rice with creamy coconut milk and an infusion of black pepper and chilli for a spicy yet indulgent flavour.

Rasta Pasta

A spicy tomato jerk style theme for those who like a mild kick. Chilli combined with pimento, nutmeg, cassia, parsley and basil gives this pasta pot its recognisable flavour.

All the products use natural ingredients, low levels of salt and sugar, and don’t contain MSG.

Levi Roots Caribbean Snack Pots are suitable for Vegetarian diets and are available from Nisa, Costcutter and selected Spar stores.

Thwaites brewers are back in action after moving to a new site in Ribble Valley, Lancashire. They started officially brewing again this morning – more than two months after they were forced to stop after trespassers caused substantial damage to the Blackburn brewery where they have been brewing beer for over 200 years.

They were due to move to the new site in September, along with the company's head offices and stables, but they brought the move forward so they could get back to brewing.

Thwaites Director of Pubs and Brewing, Andrew Buchanan, said: “We are delighted to be back to brewing – we've been doing it for over 200 years, so it's a craft we are particularly proud of.

“The new brewery looks fantastic and it's just what we need to create our next 200 years of history.”

The purpose built brewery will have the capacity to brew 1.5m pints a year but it'll be a while before they reach that. Initially Thwaites' five brewers will be brewing Thwaites Best Cask (TBC), Nutty Black and the seasonal range that changes every week. That will expand as the year goes on to also include Thwaites Original and a new core range of beers that is currently in development.

A Birmingham City University graduate has opened a unique coffee shop, evoking the culture, individuality and character of his native Indonesia.

Alumnus Birama Gladini and his wife Elmira Hamdi have established Ngopi – meaning ‘let’s have coffee’ in Indonesian – in order to offer an individual alternative to the uniform coffee shop chains found elsewhere in Birmingham city centre.

The majority of Ngopi’s coffee is made using the Indonesian bean, Toraja Sapan, which Birama and Elmira roast in-house using their Indonesian-made machine, Froco. Indonesian coffee is renowned for its high quality and the country is the fourth largest producer of coffee in the world.

Situated underneath The Square Shopping Centre on Dale End, Birama and Elmira are also offering light meals from their homeland, including bakwan, curry puffs and martabak. Originally from Indonesia’s capital, Jakarta, Birama and Elmira previously ran a coffee shop in their native country.

Birama completed his Enterprise Systems Management MSc at Birmingham City University in 2016, and has since been endorsed by the institution to remain in the UK through the Government’s Tier 1 (Graduate Entrepreneur) visa programme. This allows Birama and his family to remain in the UK for two years in order to set-up and run the business. Later, they can apply for a Tier 1 (Entrepreneur) visa which allows them to remain in the UK to run their business for another three years.

Birama Gladini said: “We are beyond grateful for the opportunity Birmingham City University has given us since the beginning of our venture until now. It is through the support of Birmingham City University that me and my family have been able to achieve our dream of opening an Indonesian coffee shop here in Birmingham.

“It was not without any problems opening a new business in a new environment but we sorted it all out with the help of our mentor at the University, Richard Leighton. Richard has been wonderful throughout the process and he has been more than supportive with his actions and encouraging words that keep us going forward.

“Certainly, having three year’s worth of experience running in running a coffee shop business in Indonesia is helping us a lot. We are staying to our roots and offering a modern yet authentic Indonesian feast to fill the void of dedicated Indonesian cafes or restaurants in the Midlands. We hope that everyone, including locals and Indonesians living in the UK, love what we have to offer. ”

Birama and Elmira are now hoping the success of their UK coffee shop will allow them to open a second outlet in London in the near future. Another aim of theirs is to be the only supplier of Indonesian unroasted green coffee beans in the UK and to eventually expand across Europe.

Richard Leighton, Enterprise Manager, Birmingham City University, said: “Birama and Elmira are brilliant examples of the power of the Tier 1 visa – in that it allows individuals born outside of the UK the opportunity to live and set-up a businesses here that brings in great cultural experience and add real social and economic value to the country.

“On a visit to Southeast Asia a number of years back I noticed the diversity and uniqueness off its traditional coffee shops and as soon as Birama applied to the scheme with a fantastic business plan and experience of setting-up and running a coffee shop in Indonesi,a we immediately realised the potential for the business and its success.

“Both Birama and Elmira, as well as their little son Ralden, are exceptional and I am really proud of the work done to date and the plans for the future – we can see lots of Ngopi coffee shops right across the UK because it really offers customers something very different that you cannot get elsewhere.”

The Love British Food campaign is working with young farmers to promote British food to consumers in the build-up to British Food Fortnight which this year runs from 22nd September to 7th October.

Founder of Love British Food, Alexia Robinson said, “Collaborating with the National Federation of Young Farmers' Clubs (NFYFC) makes so much sense.We are so lucky as an industry to have the most incredible network of inspirational young farmers, so many of whom are natural leaders with a strong voice in their communities and on social media, and who are the very best advocates for British food.”

Young farmer and NFYFC AGRI Chairman, James Hutchinson, said: “The NFYFC is delighted to be working with Love British Food. British Food Fortnight is a great platform to remind consumers of the high standard of British farming and to appreciate the great taste of home produced foods. Working together, our Young Farmers' Clubs have a powerful and influential voice nationally and I urge members to do what they can to support this campaign.”

Earlier this year Love British Food worked with fourteen young farmers in a '#BritishFoodisGreat' social media campaign in the build-up to the key food shopping period of Easter. Now the NFYFC is asking YFC members from across the UK to get involved in phase two of the campaign which includes a challenge to young farmers to do ONE thing during British Food Fortnight to promote British food.This could be as simple as posting a tweet or displaying a #BritishFoodisGreat foam sign or banner at farm gate; or, for the more ambitious, visiting their local school to give a talk; or helping a local establishment, such as their local pub, set up a new British supply chain.

Josh Dowbiggin, Love British Food Farming Ambassador (also Junior Agricultural Manager, Co-op and member of Co-op's Young Farming Pioneers) said: “I am incredibly passionate about British food and farming, so am really looking forward to working with NFYFC and encouraging other young farmers to get involved with the campaign.We should all be proud to be involved with British food and farming and this gives us the opportunity to promote what we do.”

To discover how Tesco's products are changing to meet the demands of today's customer, look no further than the dairy aisle.

Tesco has launched and revamped 350 dairy products providing customers with an improved range, healthier options and more choice – including those with a specific dietary requirement.

Cheese lovers will be pleased to see an extended Finest selection. A Vintage Coastal Bite Cheddar and Red Leicester Bite will be stocked, alongside a Wensleydale with Cranberries and Blueberries. For customers who like a spicy kick on their cheese board, a new Finest Red Leicester with Chipotle and Peppercorns is the perfect choice.  Yogurt connoisseurs will be impressed by an expanded choice of Finest Greek Yoghurt with both Espresso and Honey recipes added to complement the existing 10% and 0% Fat Greek Yogurt.

The range of cheeses has also been expand further with a new paneer, comte and manchego.

Tesco has also introduced a number of healthier dairy products as a part of its efforts to help customers live healthier lives. When reformulating, Tesco has committed to make products healthier, as long as the taste and quality is improved or, at the very least, maintained. As a result, many of the retailer's new yoghurts now contain less sugar, which will help the retailer meet Public Health England's 2020 goals.

The selection of new, healthier products now includes a 50% less fat mature cheese, ideal for cheese lovers with its rich, savoury flavour but half the fat content of standard cheddar. A Strawberry Quark has also been introduced for customers looking for high protein. Customers will see new, smaller 200 gram portions of zero fat yogurts to help customers control portions and prevent food waste.

Tesco has also made more products accessible for customers with a dietary requirement. Sunflower and olive spreads will become vegan friendly. The lactose free range has been extended with a lactose free semi-skimmed dairy milk. Made from cow's milk, it has the taste of dairy without the side effects associated by lactose intolerance.

Tesco has also taken a “little help” approach to pack design. All blocks of cheddar can now be opened and resealed. Scissors or a knife are no longer required​. And many of its Finest cheese range have being moved into re-sealable trays to help keep cheeses fresher for longer in the fridge

Tesco's Product Development Director, Kate Ewart said:“Customers will soon find a number of new products in our dairy aisle. Some have less sugar, making it easier for customers to live healthier lives. There are more options for vegans or customers with an intolerance. We've also made changes to the pack design, making them a little easier for customers to enjoy.”

With an estimated three million children at risk of being hungry during the school holidays in the UK this summer, and as food bank usage is reportedly hitting record highs, Welcome Community Garden and Breath of Life Community Garden have joined a nationwide initiative to grow and donate fresh fruit and vegetables to those in need.

 

The charitable initiative sees gardening brand Miracle-Gro connect with FoodCycle projects across the country, including Birmingham, to support those at risk of food poverty and social isolation. With the long-term aim to alleviate the nation’s food poverty crisis, the partnership hopes to kick-start a trend for green-fingered Brits to use their hobby for a wider social purpose by donating their surplus crops.

 

To achieve the surplus crop, Welcome Community Garden and Breath of Life Community Garden will be armed with supplies of Miracle-Gro results-driven plant food. The All-Purpose range promises 50% extra tomatoes and 10 times the fruit weight of courgettes compared to unfed: produce which will then be put to good use to create delicious, nutritious meals for those experiencing hunger and loneliness.

 

Gardener at Welcome Community Garden, Sam Marsh, commented:

“Within community gardens, we grow a range of fresh fruit and vegetables. Coupled with the pressure food banks are facing, there is clearly scope for us to support those in need. By using Miracle-Gro All-Purpose Liquid Plant Food, we will be able to grow a larger quantity of edibles, which we’ll be donating. This is incredibly rewarding and has the potential to make a real difference to our communities. I encourage others with an allotment or garden patch to do the same.”

 

Justin Powell, Regional Manager at FoodCycle in Birmingham, commented:

“Since 2009, FoodCycle has served over 250,000 meals to those in need, and we are excited for the potential of our partnership with Miracle-Gro to grow this figure further. The volume of fresh produce from the local growers will help ensure our meals continue to be delicious and nutritious. We believe firmly that food waste and food poverty should not co-exist; this is the perfect way to put the surplus produce achieved to good use.”

 

Lindsay Cooper, Plant Food Category Manager at Evergreen Garden Care UK Ltd., commented:

“Despite 86% of the UK population having access to their own green space, over a quarter (26%) use their outdoor space for eating, entertaining and sunbathing only. We are urging these people to try their hand at growing fruit and vegetables with Miracle-Gro. Combined with those who already grow, the volume of extra yield produced and made available for projects like FoodCycle could be huge.”

Squirrel Sisters is a health & wellness brand founded by two sisters, Sophie & Gracie Tyrrell.

Squirrel Sisters have a range of award winning bars that are innovative in format, beautifully packaged and first and foremost delicious... as well as being made with 100% natural ingredients of the highest quality. Their products also fit in with increasingly popular lifestyle choices including vegan, dairy-free, grain-free, gluten- free, paleo, raw and more.

Gracie & Sophie are sisters on a mission to help people make better and healthier choices more often...

... and they are doing just that.

Having started making their bars at home in the family kitchen a few years ago using a blender (that was officially for smoothies) they are now producing 1000's of bars a month to provide all their retailers nationwide across the U.K and abroad!

Their dream was to have their products stocked in Waitrose and that's now areality! The girls launched their bars into selected Waitrose stores and online!

Squirrel Sisters is still a tiny team (just 3 full time) so launching into major retailers is incredibly exciting for the team. Their mission is to make healthy fun, delicious and accessible and this launch has achieved just that!

Tesco is set to make a multi-million pound investment in the British lamb industry by introducing improved cost of production contracts for around 160 of its British lamb farmers.

The contracts represent the latest step in Tesco's drive to build long-term transparent partnerships with its suppliers and farmers, and will see farmers up and down the UK benefit from a price based on the average cost of production across the group. The price will be set for 12 months, before being reviewed for the second year of the contract.

All the farmers are part of the Tesco Sustainable Farming Group for lamb, a group set up in 2014 to strengthen Tesco's relationship with British lamb farmers and processors. The group meets on a regular basis to share knowledge, customer insight, and best practice around sustainability and animal welfare.

Tesco made the announcement at the Royal Welsh Show, with around a third of the farmers included in the scheme based in Wales.

George Wright, Tesco's Commercial Director for Fresh Food said:

“We know many lamb farmers are looking for stability to overcome the uncertainty surrounding CAP payments, so we're delighted to be offering these industry-leading COP contracts to 160 lamb farmers across the UK. Through our ten Sustainable Farming Groups, we're building transparent, long-term partnerships with our farmers and producers, and our cost of production model is the next stage in ensuring our farmers have the confidence to invest in their businesses and build for the future. The door is open for more British lamb farmers to join us and take advantage of the new model.”

Tesco's lamb farmers welcomed the news. Richard and Sarah Wilde, lamb farmers from Welshpool, Powys who have been supplying Tesco with lamb for over 5 years said:

“This cost of production model is great news for our farm as it gives us a guaranteed price for our lamb for the next 12 months. It means we and other lamb farmers in Wales and across the UK can invest and plan for the future with confidence, and ensure we continue to provide Tesco customers with the very best British lamb.”

Tesco is actively looking for more farmers to join the scheme, with next year's contracts starting on the 1 April.

The news comes just weeks after Tesco announced new contracts for its Aberdeen Angus beef farmers and the relaunch of the Tesco Sustainable Farming Group for Beef. Tesco now operates 10 Sustainable Farming Groups covering areas including lamb, beef, poultry and eggs, cheese and potatoes.

Children in a West Bromwich primary school are swapping their unhealthy junk food in favour of fruit and healthy snacks this month in a bid to eat more healthily.
Hargate Primary School children are being encouraged to choose healthier options at lunchtime. They have been choosing snacks like bananas, dried fruit and salad and handing in their packets of crisps and chocolate.
The drive against junk food has also taken place at a number of schools across Sandwell and was discussed at the recent School Nurse Ambassadors event between Sandwell school pupils, nurses and staff.
The project encourages children to act as ambassadors for the health of their fellow pupils by promoting all kinds of health and well-being messages from the importance of healthy eating to anti-bullying projects.
Councillor Simon Hackett, cabinet member for children's services is pleased the children and school staff are taking such a positive approach towards healthy eating. He said: "The school Nurse Ambassador programme is designed so school children can swap ideas about staying healthy and this is a great example.
"I am pleased to see the children are very aware about what is healthy and are making their own choices about what to swap."
Teacher Gabbie Thorp and school well-being lead Helen Penn implemented the no junk July at Hargate Primary School after hearing how successful it had been at other schools.
Helen said: "We heard that other schools in the area had been doing this through the School Nurse Ambassador programme and wanted to implement it here at Hargate Primary.
"The idea has proven to be a real success. We are now seeing less and less unhealthy food being brought in by the children. We hope this will continue in school after the holidays."

It's the coolest news of the summer – classic English drink Pimm's is to be launched on British high streets as an ice lolly.

Pimm's POPS, which contain just 32 calories, will be exclusively available at nearly 700 Tesco stores across the UK.

The move should please the UK's growing army of adult ice lolly fans as in the last year demand has grown by 10 per cent.

Tesco ice cream buyer Sonia Morland said:

These refreshing ice lollies are a guilt-free treat and represent a glass of Pimm's in frozen form. 

“With the present heatwave showing no end we think this great tasting ice lolly is set to be a hit at BBQs for the rest of the summer.”

Tesco has partnered with market leader POPS who have previously produced licensed products for both Fever-Tree and Fortnum & Mason.

The lollies have an ABV alcoholic rating of 4.3% per popsicle and will only be on sale to adults aged 18 and over - information that is written on the product itself.

And similar to alcohol, the lollies will indicate that the buyer needs to have ID to show they are aged 18 or over.

Earlier this year Tesco launched Halo Top, a healthier ice cream that has gone on to become a best seller in America after launching there just five years ago.

The Halo Top range has between 280-360 calories per one pint pot, and despite only launching five years ago is now amongst America's top selling ice creams.

And two years ago the supermarket launched the UK's first ever watermelon ice lolly – the first 100 per cent fruit lolly treat.

The Traditional Free Range Egg Company is celebrating yet more success following the release of this year's Taste of the West awards, taking home two Golds and one Silver across its Free Collection, as owners, Dan and Briony Wood continue to fly the flag for traditional free range egg farming. Following up on its South West Producer of the Year trophy in 2017, the Somerset-based free range egg producer and supplier picked up Gold for both its Rambling Free hens eggs and Dabbling Free goose eggs, and Silver for its Waddling Free duck eggs, whilst its Foraging Free quail eggs were also highly commended.

Applauded for their appearance and taste, Dabbling Free goose eggs were described by the judges as “a great looking egg” with a “wonderfully creamy” texture and “excellently rounded” flavour. Meanwhile, Rambling Free hens eggs, produced using the traditional flat deck method, drew praise from the judges for the “glorious” colour of their rich and vibrant yolks, with the judges simply commenting, “they taste great”.

Dan Wood, managing director of The Traditional Free Range Egg Company, explains: “We're overjoyed to see eggs from our Free Collection winning awards for another consecutive year and it's a real testament to the consistency and quality of egg that can be produced using traditional farming methods. We have always believed that truly free range birds lay the best of the bunch, and we hope that these accolades will inspire like-minded family-run farms to resist the more industrialised methods that are now dominating free range egg production.”

Foodies across the UK will be heading to GO! Organic Festival in their thousands this September for London's exciting new organic food and music festival.

Taking place over the weekend of 8-9 September at Battersea Park, the event's stellar line-up now includes celebrity cook Melissa Hemsley, one half of the Hemsley + Hemsley sisters – whose inspirational food business is well-known for championing the importance of good nutrition, sustainable sourcing and responsible environmental practices.

Called “the Queen of the kitchen” by Marie Clare, Melissa will be extending her reign to GO!'s Organic Kitchen stage.  Closing the event with the last interactive session of the day at 4pm on Sunday 9 September, she'll be offering visitors a rare treat as she shares insights into her career so far, tips on eating well and making the most out of ingredients, and answers audience questions.  All whilst serving up a sumptuous selection of fast, fuss-free dishes from her new bestselling book Eat Happy: 30-minute feelgood food.  There will also be book signing opportunities following her session.

“We are thrilled to be able to offer such an incredible Organic Kitchen line-up for our first event,” says GO! Organic Festival's sales manager, Amanda Thackray.

“GO! Organic Festival is about people coming together to have fun and share their love of all things organic.  It's about seeing, sampling, tasting, experiencing, and discovering what's out there, what's new.  The event is already creating quite a buzz across London and beyond, and having Melissa Hemsley part of the line-up just makes it even more unmissable.  This is really big news for us and a huge opportunity for visitors to hear insights from such an influential and knowledgeable healthy eating advocate.”

A feast for the senses

Over two action-packed days, the festival will feature over a dozen demos in the Organic Kitchen.  Other new names on the menu include: Honey Spencer, sommelier extraordinaire for Abel & Cole, sharing her top organic wine picks for the months ahead; and nutritional expert Christine Bailey (her new book My Kids Can't Eat That: How to Deal with Allergies & Intolerances in Children is out next month), who will be sharing her favourite allergy-free recipes for the whole family.

Jay Morjaria, founder of London's first meat-free cookery school Sutra Kitchen, has also been confirmed as GO!'s Organic Kitchen host.  A regular at food festivals and events, the 'plant-forward' chef recently appeared on the BBC's Million Pound Menu, where his innovative East Asian restaurant concept 'Dynasty' (already a sell-out London supper-club) landed an investment offer of £500,000.