Food

Corinthia Hotel London has announced that the renowned Michelin-starred chef Tom Kerridge, will open his first London restaurant, Kerridge’s Bar & Grill, at the hotel this September 2018.

Kerridge’s Bar & Grill will be a relaxed brasserie-style dining room with adjacent bar open all day. This exciting partnership will marry Tom and Corinthia Hotel London’s similarly modern and forward-thinking approach to hospitality, bringing both Londoners and visitors to the city one of the most anticipated restaurant openings of 2018.

The restaurant and bar will be located on the site which was previously Massimo, on the ground floor of the hotel, with a separate direct entrance off Northumberland Avenue, and a new and updated interior design by David Collins Studio.

The grand, high-ceilinged restaurant space will seat 90 covers and be furnished with a mixture of leather upholstered dining chairs and deep button-backed banquettes with a dark green and burgundy color palette. Within the main restaurant space there will be a striking rotisserie bar which will roast large joints of meat, fish, and some root vegetables in front of diners. Inspired by the menu at The Coach in Marlow, the rotisserie will have a daily changing dish on the menu each day. Some of the walls of the main restaurant will feature fridges showcasing hanging meat supplied by Tom’s own butchers, The Butcher’s Tap in Marlow. The room will be decorated with an assortment of beautiful and personally selected art work, which will be revealed at a later date.

Tom will bring with him Head Chef, Nick Beardshaw, who has worked with him for many years, initially at The Hand and Flowers as sous chef and more recently as head chef of The Coach in Marlow, and has been integral in winning the Michelin stars at both the sites.

Kerridge’s Bar & Grill will also have a separate and significant bar area divided from the dining room by a partition of antique mirror panels – very much a destination in itself. There will be seating in the form of curved banquettes and large lounge seats finished in a burgundy leather, as well as the option of taking a selection of high stools at the marble bar. The bar will serve cocktails along with an extensive list of English wines, Champagnes and of course ales and lagers on tap, which will be visible in a bespoke glass cellar as you enter the restaurant. There will also be a menu of diverse and interesting bar snacks.

In addition, there will be a Private Dining Room leading from a door to the left of the bar. This will seat 18 people around a bespoke table made by Custom Timber Works; guests will be able to enjoy an exclusive dining experience while watching chefs prepare and cook dishes right in front of them at the kitchen space within the grand, paneled dining room.

“We are incredibly excited about opening Kerridge’s Bar & Grill at Corinthia Hotel London. Work has begun on the design and the space, and Nick and I, along with the whole team, are enjoying creating a menu that will befit such a stunning room,” commented Chef Tom Kerridge.

Thomas Kochs, Managing Director of Corinthia Hotel London, added, “Every day I work with Tom Kerridge and his team, and Simon Rawlings from David Collins Studio, the anticipation builds of what I know will be a fantastic opening and a wonderful new addition to London’s restaurant scene. I look forward to September when we can finally welcome guests to this new dining experience.”

Homegrown British company, Cranes Drinks is launching into ASDA this summer with their tantalising range of fruit ciders.

Chilled by nature, Cranes Ciders are brewed with the finest Wisconsin cranberries, alongside apples, to deliver a crisp, refreshing range of fruit ciders.

Founded and developed by Twin Brothers Ben and Dan Ritsema, Cranes Ciders are naturally light, with 30% fewer calories compared to brand leaders.

“Consumer tastes are becoming more sophisticated, with a higher demand for quality, ethical and natural ingredient sourcing than ever before. Our fruit ciders fill a gap in the market for an innovative, naturally-light cider, brewed to utilise the pure sweetness of the super-fruits.” said Daniel Ritsema, Co-Founder of Cranes Drinks LTD.

Founded in 2012, Cranes, has been exceptionally well received at events and festivals across the country and is stocked by a host of farm shops, garden centres, bars and pubs across the UK. However, the national launch into over 300 ASDA stores this Summer, is the brands biggest break yet!

“To say we are ecstatic to be launching nationally in ASDA is an understatement! We are absolutely delighted Cranes Ciders will now be available to consumers across the UK.” said Ben Ritsema, Co-Founder of Cranes Drinks LTD.

Warrens Bakery are on the look-out for their first ever 'Young Budding Baker of the Year' and there's just two weeks left for nominations.

The overall winner of the seven shortlisted will go behind the scenes at Warrens Bakery in Cornwall for a masterclass with Head Baker Jason Jobling where they will also help to develop a brand-new bake. The lucky winner will also get to meet Martha Collison, win a year's supply of bakes, plus a baking course at their local cookery school worth £250.

Head Baker Jason Jobling, who has been with the team for an incredible 26 years, is helping to lead the search with the help of baking star Martha Collison to recruit 'wannabe winners'. As Chair of the Cornish Pasty Association, Jason's love for craft baking is clear to see, most recently featured on BBC Radio 2's Breakfast Show with Chris Evans during the first ever Cornish Pasty Week.

Passionate about inspiring the next generation of bakers, Jason said: “Up until February last year, Warrens Bakery stores were only in the South West. Our journey over the last 12 months has been incredible, with monthly store openings in regions throughout England. Local residents have instantly taken to our sweet and savoury range of bakes and having met so many new friendly faces, we want to inspire young bakers and grow the appetite for craft baking with the launch of the search for the next Budding Baker.”

With students across the nation currently completing GCSE's and A-levels, the campaign is extremely timely as teenagers look to the next chapter.

Tipped as one of the top three craft bakeries in the UK and gaining the highest place for a retailer in The World Pasty Championship, the expert team at Warrens Bakery have been guardians of the Cornish Pasty since 1860. Continuing to hand-crimp all of their pasties in St Just, near Land's End, hand crimping an average of three pasties every minute; recipes and hand-craft skills have been passed down generation after generation.

Celebrated author, Waitrose magazine columnist and rising baking star Martha Collison is helping the team in their search. Commenting about her involvement, Martha said - “Baking is so well-loved because it's part of our heritage; a skill that spans all generations. I was inspired to bake by looking up to those more experience than myself; grandparents, food technology teachers and aunties. They inspired me to get in the kitchen and try things out, to hone my skills and to improve my ability through encouragement and opportunity. I'm passionate about seeing a younger generation inspired to bake and let loose in our kitchens, as you learn so much about food through making it yourself.”

Open for nominations from siblings, friends, parents and grandparents who want to see their young rising star (16-18) crowned as the first ever Warrens Bakery 'Young Budding Baker of the Year 2018'. The competition is open for entry in the seven UK regions where Warrens Bakery stores are located.

South Australia has recently played host to MasterChef as part of their 10th series.

Visiting top eateries, restaurants, and food and wine venues, contestants were treated to some spectacular views and iconic locations as they cooked in Adelaide, the Barossa Valley, and McLaren Vale in the Fleurieu Peninsula.

Inclusion in MasterChef has cemented the State as a foodie hub for close to one million viewers. SA Week on MasterChef showcased premium tourism offerings and quintessential South Australian experiences, such as The Cube restaurant, Jacob's Creek vineyard, Maggie Beer's Farm Eatery, and Mount Lofty House.

As part of the activations surrounding MasterChef, SATC has engaged with Gary Mehigan to promote the best food and wine the State has to offer. Gary has scoured the State to find the best and most engaging dining experiences, giving credibility to South Australia's many fresh food producers.

Tesco is to help prevent a potential lemon shortage by putting a greener version of the fruit on its supermarket shelves.

Despite the skin being slightly green the fruit is still as crisp and zesty as you'd find as when they completely turn yellow.

But now Tesco has lifted the colour quality specifications for lemons in a move that will also help offset food waste in the home by adding up to an extra two days shelf life to the fruit as it turns yellow.

The shortage has been caused by significantly reduced end of season volume in Spain, from where the UK gets the bulk of its lemons until the end of spring, which has reduced availability to UK retailers.

Traditionally in late June the South African lemon season starts which then takes over as the UK's main supply source.

But Tesco will now take the greener South African lemons earlier than usual to keep supplies going.

Tesco citrus fruit buyer Savia Weidinger explains:

“These greener lemons that we now have on sale are already mature and perfect tasting inside but need longer for the skin to turn yellow.   

“With the South African crop that happens towards the end of June as evenings cool which helps the fruit to colour up.

“The move not only means that shoppers will again be easily able to buy a fruit that is growing in popularity but they will gain extra freshness.”

The move should be popular with customers as lemons have jumped in popularity by nearly 10 per cent in the last year with more people using them in recipes and juicing.

Tesco has committed to making sure no good food goes to waste and works with farmers and suppliers to adjust crop specifications.

The greener lemons will be available in 800 tesco stores across the UK.

Alzheimer’s Society’s first ever Cupcake Day pop up experience has been embarking on a mini tour of the UK ahead of Cupcake Day on Thursday 14 June. Starting its journey in Newcastle, it visited Birmingham on Thursday 7th June.

The pop up was situated in Birmingham city centre on Edgbaston Street between the Bullring and Markets. Alzheimer’s Society staff were distributing free Cupcakes to the public and talking to them about dementia. Hundreds of Cupcakes were handed out to people who were encouraged to get involved in Cupcake Day and join the fight against dementia.

Anne-Marie Heeney from Birmingham said: “It’s so great to see something like this where it’s so visual and can start a conversation about dementia. I think that conversations about dementia don’t have to be depressing.”

People were able to enjoy free hand-finished cupcakes, supplied by The Cake Crew, get creative at a special ‘Glam Your Cupcake’ station and speak with Dementia Advisers about any concerns they might have.

Carol Bowsher, Dementia Adviser for Alzheimer’s Society was in attendance. She said: “I spoke with a woman who was worried about her mother. She wasn’t sure about what sort of symptoms she should be looking for and we discussed that perhaps a general health check could be beneficial.”

Alzheimer’s Society’s Cupcake Day raises funds to support people affected by dementia. Recently, Alzheimer’s Society joined forces with Alzheimer’s Research UK and the Government to fund the UK’s first ever Dementia Research Institute.

Emma Dowler, Community Fundraiser for Alzheimer’s Society said: “We have had a fantastic time handing out Cupcakes to the public to celebrate the oncoming Cupcake Day. It’s great to see Birmingham uniting against dementia.”

In the UK, there are 850,000 people living with dementia and more than 10,000 people live with the condition in Birmingham and Solihull. It is estimated that dementia costs the UK economy over £26 billion per year. Dementia is now the UK’s biggest killer, with someone developing it every three minutes.. Each cupcake will help Alzheimer’s Society find a cure, improve care and offer help and understanding for people affected.

Simon Tregunna, visiting Birmingham from Cornwall, stopped to talk at the Cupcake Day experience. He said: “This Cupcake Day experience is a good idea and raises awareness. My mother-in-law has become more forgetful recently and we are worried about her memory. Where I’m from, it’s bit of a wait to see a GP, it’s sketchy.”

Alzheimer’s Society is urging everyone to unite against dementia with their families, friends and colleagues, by baking or buying cupcakes to raise vital funds. People can celebrate Cupcake Day on 14 June or mark the occasion another time in the month. Alzheimer’s Society welcomes everyone in uniting against dementia by signing up for Cupcake Day at www.cupcakeday.org.uk

Hot on the heels of introducing its biggest ever range of meat-free foods in October 2017, Waitrose is set to expand its selection of vegan and vegetarian food. The supermarket will increase its total vegan and vegetarian assortment by 60%.

Among the 50 new products are two exclusive brands, The Happy Pear – created by renowned plant-based and whole food chef duo David and Stephen Flynn, and The Vegetarian Butcher - a Dutch company specialising in meat substitutes, made using plant-based proteins.

Kantar UK Insights predict 2018 to be the year Brits go vegan, also noting it is the year that plant-based diets go mainstream. Waitrose is seeing this reflected in its sales of vegetarian food, up 34% against the same time last year.

In a supermarket first, the retailer will have a dedicated vegan section, which will be signposted in its shops. In total, the range will feature 125 ingredients, ready meals and other meat-free products designed to make shopping easier for customers looking for vegetarian and vegan options.

Chloe Graves, Waitrose Chilled Vegetarian and Vegan Buyer says, “Our current selection of products has been selling really well week after week, with requests for more choice coming from our customers and Partners, so we could clearly see there was an appetite to have more vegetarian and vegan options in our shops.

“Increasing our range builds on the work we did last year to increase choice for our customers in this area. We are working with some fantastic exclusive brands to ensure our shoppers have a really unique selection of food to choose from.

“With flexitarianism also on the rise, we have made sure we have dishes and ingredients for those looking to opt for a meat-free meal, that was suitable for the whole family to enjoy.”

David and Stephen Flynn, The Happy Pear co-founders said: “We are chuffed to be entering the UK market with our products and really honoured to be working with Waitrose to expand its vegan range. Our great-tasting, vegan products are all made from natural ingredients and are great for all lifestyles and those wanting to eat more veg.

“We have been working with Waitrose since 2016, creating vegan recipe videos and on customer events, and this is a great, growing partnership, which supports our mission to help people live healthier and happier lives.”

The range, which launches in Waitrose from Monday 4th June, will see an increase of products available in all shops, with 134 branches with a vegan bay.

Philippine Airlines today launched the Filipino Food Festival in London, a culinary celebration running throughout June with over 20 restaurants, supperclubs, pop-ups, food stalls and chefs taking part across the capital.

A rich tapestry of Indian, Malay, Spanish, Chinese, Japanese, Pacific Islander and American influences, Filipino cuisine has been heralded as “the original fusion cuisine” by VOGUE and the next big food trend by top chef Anthony Bourdain.

Offers include an exclusive tasting menu with free-flowing prosecco cocktails at Romulo Café, High St. Kensington, an island-inspired tasting experience at MBER in The City and bespoke cocktails at select venues from official drinks partner Don Papa - a premium aged, small batch rum from the Philippines. For the chance to win return flights to The Philippines, diners simply need to upload a snap of their meals via Instagram using the hashtag #FilipinoFoodFestival.

Philippine Airlines are offering special fares to coincide with the festival, with return flights to Manila starting from £523 with all taxes included. As the nation's first and only four-star airline as rated by Skytrax, the carrier aims to reach five-star status by 2020. This programme includes an array of improvements and innovations to all onboard food and beverages.

Philippine Ambassador Antonio M. Lagdameo said “One of the most exciting aspects of cultural diplomacy is culinary diplomacy. By offering the distinctive flavours and colours of the Filipino cuisine, we hope to entice participants to this festival to discover more of the Philippines, preferably by spending a holiday on one of our islands.”

Philippine Airlines Country Manager David Cochrane said “Much like the rich cultural diversity of Filipino food, PAL brings together East and West with our daily non-stop flights between London and Manila. As official airline of The Filipino Food Festival, we are proud to present the flavours of the Philippines both in the air and on the ground.”London's First Filipino Food Festival runs from 5th-30th June.

Ostrich eggs arrive in selected Waitrose branches.

Giant British ostrich eggs are making their annual appearance exclusively at selected Waitrose branches this week - perfect timing if you're preparing a big breakfast or brunch this weekend.

Weighing in at a mighty 2 kg (4.4lbs), one ostrich egg is equivalent to 24 large hen eggs. It takes 50 minutes to perfectly boil an ostrich egg, which makes a wonderful centrepiece with toast or asparagus soldiers.

The ostrich eggs are laid seasonally on a farm in Lincolnshire and the birds are precise in the manner in which they lay them. The dominant female will lay around 7-10 eggs in the centre of the nest and the other females place their eggs to the outside. Both the female and male birds take turns to incubate the eggs, which can take up to 42 days.

Ostrich eggs are part of Waitrose's range of speciality eggs - the largest selection available at a UK supermarket - which includes delicate Quails eggs, Braddock Whites duck eggs and Old Cotswold Legbars hen eggs.

Jay Ledwich, egg buyer at Waitrose said, “Our customers love to eggs-periment with different ingredients. Although traditional hen's eggs are a shopping list staple, our range of speciality eggs make a lovely treat. Our ostrich or ducks eggs are perfect for a big birthday breakfast or weekend brunch.”

Last month the supermarket introduced Cornish Blue Duck Eggs, from wild mallard ducks on a Cornish farm, which are available until mid-June, priced at £2.75 (6 eggs). Also in the range are turkey eggs, which are available until mid-August, priced at £2.99 (2 eggs).

Waitrose boasts the largest selection of speciality eggs on supermarket shelves. Quail's eggs are available all year and the rarer eggs are available in selected branches for a few months at a time. The Clarence Court Ostrich egg is £19.99 and The Clarence Court Goose Egg is £6.99 each.

Brits admit that they are too reserved and embarrassed to ‘slurp’ ramen, the traditional way to enjoy the popular Japanese broth dish, in new research released by The City Kitchen.

More than two thirds (67%) of GB adults stated that they would not slurp ramen noodles in the traditional way even after being made aware of the benefits. Nearly half of all respondents (48%) admitted one of the reasons they’d be less likely to slurp their ramen is because they would be too embarrassed, and more than a third (39%) thought that it would be an unusual thing to do in the UK.

Slurping ramen is thought to be the best way to enjoy ramen as it aerates the noodles, helping the flavours of the ramen fully develop in the mouth and also improves the taste of the broth. By eating quickly in this way, the meal can also be enjoyed while it is hot.

The new YouGov research with more than 2,000 GB adults was commissioned by chilled ready meal range The City Kitchen to mark the launch of its new Chicken Miso Ramen and a campaign to encourage Brits to slurp their ramen.

A The City Kitchen spokesperson said: “It might be a little messy and loud but slurping ramen really is the best way to appreciate all the flavours of this amazing dish. We encourage anyone to give slurping a try!”

Nearly half of the research respondents (44%) would be put off slurping by the ‘unpleasant sound’, and nearly the same amount (42%) thought it would be too messy. Peer pressure helps, as more than a third (43%) admitted they would slurp if the people they were eating with were also slurping.

The research also revealed:

• Over two thirds (71%) did not know that ramen is traditionally slurped.
• More than three quarters (86%) of full time students were aware of ramen, while only 15% of retirees had heard of the noodle broth.
• While those aged 18 – 24 (79%) were the most likely to know about ramen, they were also among the least likely to slurp ramen in public (such as at a restaurant), with just 16% stating they would be likely to give slurping in public a go.

The new City Kitchen Chicken Ramen Bowl is based on a traditional Japanese recipe of Hokkaido Miso Broth and features Udon noodles and Choi sum. To help encourage ramen fans to slurp their noodles, The City Kitchen has launched a new competition in partnership with popular YouTuber, xAmeliax (Amelia Goodhead), to win a £600 Secret Escapes voucher. To be in with a chance of winning, entrants are being asked to submit a video of themselves slurping ramen.

The City Kitchen is a travel-inspired chilled ready meal range available exclusively in Tesco. In addition to the Chicken Miso Ramen, a Vegetable Gyoza & Shiitake Broth, Sweet and Sour Passion Fruit Chicken, Thai Chilli Sticky Pork, Brazilian Coconut Chicken and a vegetarian Paneer Butter Masala have also been added to the range.

Lucy Verity, culinary development chef at The City Kitchen commented: “We take inspiration from cuisines around the world to create our dishes and our new meals are no exception. As one of Japan’s most popular dishes, we are really proud to bring our take on ramen to UK foodies.”

Food-on-the-go retailer Greggs surprised unsuspecting gourmets by serving up lunch under the guise of an artisan delicatessen at a top London food festival.

The high street brand went undercover to showcase its new summer lunch offering to foodies but with a twist. The menu includes a feta and beetroot dip salad with a roast vegetable grain, an oriental chicken sticky rice salad and their first ever vegan addition – a Mexican bean wrap.

A covert video released today shows food fans praising tapas-style dishes served from a hipster deli called ‘Gregory and Gregory.’ The viral video captures their stunned reactions as told they’re actually eating from Greggs.

The brand installed the pop-up ‘undercover Greggs’ at Foodies Festival - a three-day event attended amongst some of the biggest names in the business including Michelin-starred chefs from the UK’s top gourmet restaurants and TV chefs.

The high street brand wanted to trial its new menu on some of Britain’s most discerning palates so they booked a pitch amongst the street food and artisan producers in the market area of the festival site that would convincingly blend in with the upmarket array of stalls.

The food which was freshly prepared by Greggs included salads, pasta, rice dishes and vegan wraps.

When told he was in fact eating Greggs, one surprised festivalgoer said: “You wouldn’t normally find me in a Greggs but I think what they’ve done with these new salads is brilliant. I’ll certainly be popping in there for lunch in future.”

Another customer said: “Greggs – you think of pasties, don’t you, and sausage rolls. I genuinely found this range of salads and wraps surprisingly good!”

Malcolm Copland, commercial director at Greggs said: “London is a global gourmet destination from its street food scene to the incredible array of critically acclaimed restaurants – so where better to try out our new lunchtime range. The reaction to the new menu has been fantastic and we’re now rolling it out across the UK.”

Celebrities who attended the festival included new Saturday Kitchen host Matt Tebutt, Michelin Starred Chefs Atul Kochhar, Josh Eggleton, Stephen Crane, Robert Potter and Brad Carter as well as top TV chef Glynn Purnell, MasterChef Winner 2017 Saliha Mahmood-Ahmed & healthy eating sensation Bettina Campolucci-Bordi.

The annual event held in Syon Park is the UK’s biggest food festival.

The Sunday roast is a well-known British tradition, however new research by one of the UK’s leading furniture and flooring specialists, ScS, reveals the much-loved roast is on the decline in the UK and sees the rise of other hearty dishes which are fast becoming people’s preferred plateful, as well as some unusual roast essentials.

While we might still view the weekly Sunday roast as a family favourite, the study found only 39% of people in the UK sit down to eat the traditional meal once a week, with 17% stating they only eat it once a month. The Sunday roast proved to be most popular with the older generation, with more than half (54%) of people aged 65+ (baby boomers) saying they still eat a roast dinner once a week, in comparison to only 29% of those aged 25 – 34 (millennials), and 35% of those aged 18 – 25 (generation z).

Amanda Gummer, Child Psychologist, and founder of Fundamentally Children, said: “As our lives are so busy these days it is hard to find time to spend together as a family. Meal times allow parents to connect with their children and are ideal for everyone’s emotional wellbeing. Previous research has shown that family meals may be linked with lower rates of depression, as well as higher exam grades and self-esteem.”

When it comes to the essential items of the Sunday lunch, as a nation we’re all agreed that the humble potato should take a leading role. But in terms of the choice of meat or meat alternatives, both chicken and beef came out on top, with 28% of people choosing one of these options as their favourite roast ‘essential’.

The other top items, as voted for by people in the UK, were:

·         Roast potatoes (80%)

·         Yorkshire pudding (64%)

·         Carrots (59%)

·         Meat gravy (54%)

·         Stuffing (45%)

·         Broccoli (41%)

Other, more unusual Sunday roast additions included kale, with one in 10 participants choosing this as an option for their roast dinner, and ketchup, with 7% of people in the South East of England, and 5% of people in Scotland admitting they add the sauce to their roast dinner.

For those who prefer an alternative to the traditional Sunday roast, shepherd’s pie came out as most popular, with 25% of people voting for this as their go-to roast alternative. This was closely followed by Indian food and cottage pie, with 23% voting for these options.

The popularity of the Sunday roast also differs between cities, with 63% of people in Sheffield most likely to eat a roast dinner once a week, to half of people (50%) in Edinburgh admitting they only eat a roast once a month or on special occasions. The popularity of each roast item varies by location too, with the most popular city for chicken being Norwich, with 42%, for lamb it was Manchester, with 33%, and for pork it was Glasgow, with 23%.

Vicki Burns, Communications Executive at ScS, said: “We know people value time spent together round the dinner table, with seven out of 10 UK parents telling us they wished they were able to have more family mealtimes. So it’s surprising to see that the roast is losing its tradition with families, and as a nation we seem to be enjoying the rise of some untraditional roast items, such as kale and ketchup.

“What’s even more interesting is that the Sunday roast was voted the most likely dish to bring the family together for a meal, so could it be that the much-needed return of the Sunday roast, and all those new alternatives, can bring us back together around the dinner table once more, whether it’s a new take on the old classic or a tasty vegetarian alternative.”

The Barbados Tourism Marketing Inc. (BTMI) has partnered with the Expedia Group to offer even more value and further enhance the Year of Culinary Experiences 2018 with a special summer campaign, ‘Brilliant Barbados: Year of Culinary Experiences’. The campaign places a strong emphasis on Barbados’ rich food history and rum as they promote the destination as the culinary capital of the Caribbean.

The announcement of the new campaign was made during the Connect Barbados conference by William ‘Billy’ Griffith, CEO of the BTMI. “The Year of Culinary Experiences is off to a great start. We recently launched it in our top source market – the United Kingdom, with much fanfare, and it was well-received by all in attendance. Everyone is excited to come to Barbados and to see what all the fuss is about. We think that partnering with a giant like the Expedia Group, on top of all the interest and intrigue the Year of Culinary Experiences is gathering, is going to bring a phenomenal boost to our summer business,” Griffith said.

Under this campaign, visitors travelling to Barbados receive up to 40 percent off accommodation rates in participating hotels and access special dining options including lunch discounts at participating restaurants. The offer is valid for booking dates between May 1 and October 31, 2018 and the travel window is open until November 30.

Visitors and locals alike can enjoy top class dining at some of Barbados' best restaurants for just US$50.00 per person, including VAT and service charge, and a bottle of wine per couple for dinner. For lunch meals, the programme allows savings of 10 percent at participating restaurants.

There are currently over 20 accommodations participating in the summer campaign, across several categories. From all-inclusive options such as Sugar Bay on the South Coast, to boutique hotels such as The Atlantis Hotel in the East, and the recently renovated Fairmont Royal Pavilion on the West have come on board for this major promotion.

Those who book through Expedia will be spoilt for choice as they choose from 14 restaurants offering breakfast specials, 48 with lunch, and 30 for dinner as part of the Re-Discover dine-around programme.

Strong digital focus

“We are already marketing the summer campaign aggressively in all of our international markets through our traditional channels; however, we are also supplementing these efforts with a strategic, integrated digital marketing component,” Griffith said.

The campaign is also supported by other digital initiatives including robust social media campaigns on Facebook and Instagram, as well as newsletters and online advertising in prime digital real estate.

“As consumers’ booking habits continue to diversify, we are charged with ensuring we remain competitive, particularly in the digital field. This is why we are especially excited about this partnership with the Expedia Group, which is not only our biggest Online Travel Agent (OTA) partners, but also the largest OTA in the world. Expedia naturally has a very robust digital marketing focus, and our in-house digital team is working very closely with them on this campaign, and beyond, to augment our efforts in marketing destination Barbados,” Griffith added.

Love British Food, the organisation championing home-produced food, is celebrating the increasing number of UK hospitals that are sourcing and serving local British seasonal foods to patients.

Andy Jones, former chair of the Hospital Caterers Association says “We know that many hospitals in the UK are already buying and serving British food. Of the £205m spent by the NHS on food for patients probably about 75% is spent on British food.  Our aim is to ensure these hospitals continue to buy and serve British and not switch to cheaper imports and at the same time encourage more hospitals to make the commitment to buy and serve British.

“The average budget per patient per day is £3.45, however by using good quality seasonal ingredients purchased locally it’s possible to greatly improve patient meals.  With austerity affecting us all and Brexit looming there is never a better time to buy British.   All caterers in all sectors especially those within the NHS Healthcare and Social Care will benefit greatly by having menus that support the season.  This will save money and allows caterers to meet patient needs better.”

Nottingham City Hospital for instance saves £1m a year of which over 65% is procured locally by sourcing local ingredients and cooking daily.  And the Morecambe Bay Trust works closely with local suppliers and champions British produce to feed around 800,000 hospital patients and 50-60 meals a day to patients in the community. Freeman Hospital which is part of the Newcastle Upon Tyne Hospitals NHS Foundation Trust is a traditional cooking hospital serving over 770,000 patient meals every day.  It works closely with suppliers throughout the year making sure they use as much British and local produce as possible while focusing on cooking nutritious meals and saving money too.

Love British Food asked Michelin-starred chef Phil Howard to create a meal to a £4 per head budget (based on 3 courses).  Might sound like a tall order but by putting vegetables as the central focus and using cheaper cuts of meat Phil managed to produce amazing dishes.  These included Sourdough bread with Longley Farm Jersey butter; Steamed hispi cabbage with a coddle Chapel Farm eggs dressing and a Roulade of Welsh Black Mountain chicken with creamed potato, Worcestershire leek hearts and spinach and a dessert of Organic buttermilk mousse with Yorkshire rhubarb and orange.  Guests tasting the dishes were impressed.  Phil Howard says, “Providing British meals on a small budget can be done - as long as one respects the seasons - this is key. With the buying power that some hospitals have there is a strong case for more British seasonal produce to be served to patients”.

Alexia Robinson, Founder of Love British Food says, “We are delighted that so many hospitals are on board and have a British seasonal offering.  We’ve demonstrated that it can be done and we want to hear from these hospitals so we can showcase their great work.  We are encouraging more hospitals to follow suit and to this end we are happy to help by putting hospitals in touch with local suppliers and offering the Love British Food logo to all hospitals taking part.  The menu Phil Howard produced shows that it is feasible to create delicious and nutritious meals on a small budget.”

The 2019 National Fish & Chip Awards are now open for entry with the quest now on to find the champion businesses that will be crowned at the grand final ceremony in London in January next year.

Run by Seafish, the public body that supports the £6bn UK Seafood Industry, the National Fish & Chip Awards are widely regarded as the Oscars of the fish and chip world, with 14 different award categories recognising the best of the best.

As well as the fish and chips, the awards celebrate operators who run their businesses sustainably, display marketing innovation and focus on staff and product development.

To find the best in the industry, a team of experienced judges travel the UK to mystery dine and appraise the operational practices of respective fish and chip businesses.

Fish and chips aren’t just one of the UK’s favourite foods; they’re an institution.

From being one of the few fares not rationed during the Second World War, to a favourite snack of The Beatles, fish and chips are an integral part of British culture.

For the past 30 years Seafish has celebrated the best of the best across the UK’s fish and chips sector, including takeaways, restaurants, pubs, cafes, canteens and mobile operators who serve up the tastiest and most sustainable fish and chips.

Andy Gray, Trade Marketing Manager at Seafish, said: “The annual awards program provides an excellent opportunity to reward and celebrate the businesses and individuals throughout the UK that are serving fantastic fish and chips and providing customers with great eating and dining experiences.

“As a nation, we eat in the region of 382 million portions of fish and chips every year so shops and restaurants that are successful in the awards can take pride in the fact that they are amongst the crème de la crème when it comes to fish and chip businesses.

“Everyone has a favourite fish and chip shop and we are asking the public to make sure their favourite gets the recognition it deserves by encouraging them to enter the awards.”

Being judged as a finalist in the awards, particularly in the flagship Fish and Chip Shop of the Year Award, has seen businesses experience turnover increases by as much as 100%. This year’s Fish and Chip Shop of the Year Award champions, father and son David and Nick Miller from Millers Fish & Chips in Haxby, North Yorkshire have been on a roll since picking up the title in January, going on to experience success in the in the Taste of England category as part of the recent Visit England Awards for Excellence.

They said: “When we heard Millers Fish & Chips had been announced as the UK’s best fish and chip takeaway it was a really special moment for our family. It felt absolutely amazing and the feedback from our customers, industry friends and partners ever since has been nothing short of incredible."

“We’ve been busier than ever before since the award win. It’s had a huge impact on our business. Most importantly, it’s bringing people from all over the country – and even abroad – to our shop in Haxby. To speak to customers and learn that they’ve travelled many hundreds of miles just to sink their teeth into delicious fish and chips makes us feel really proud to serve them."

The World Cheese Awards will visit Norway for the first time this year, to form part of a brand new festival, The Norwegian Food Nation, taking place in Bergen on Friday 2 and Saturday 3 November. In partnership with HANEN, an organisation which champions the best that the Norwegian countryside has to offer, the Guild of Fine Food will stage the planet's largest cheese-only competition at the iconic Grieg Hall in the heart of the city.

With more nations represented than ever before in 2017, this year's competition is set to grow once again, with a record-breaking 3,500 entries expected for the 31st edition of the awards. The world will be watching live on WCA TV as 230 experts from every corner of the globe judge all the entries in a single day, nestled between the North Sea and the Seven Mountains that frame the city.

Away from the awe-inspiring sight and smell of entries from six continents being nosed, tasted and graded, The Norwegian Food Nation will be shining a spotlight on the quiet culinary revolution that has taken place in Norway over recent years. Featuring a food festival, conference sessions, presentations and tasting tours, the two-day event will give the country's producers and chefs a platform to showcase their food and drink on a world stage.

Following the huge surge in interest for Norwegian cheese in 2016, when Kraftkar from Tingvollost was named World Champion Cheese in San Sebastián, this year's awards has been brought to Bergen with the support of Norway's Minister of Agriculture and Food, Jon Georg Dale, and the Bergen city government. Already designated as a UNESCO Creative City for Gastronomy, Bergen is now preparing to host some of the world's top palates and food people for an epic celebration of all things cheese.