Food & Drink October 6, 2022

Best wines to try as a beginner

If you are just getting started in the amazing art of wine drinking, you may need some help figuring out what you like best – do you like sweet or dry wine, regular or natural wines? After all, you may not like every single type of wine, but how do you go about finding out which ones you prefer?

Below, you can find our personal recommendations on what to try as a beginner to become more familiar with all types of wine, as well as ways to drink them to get the most out of the experience.

Best white wines

Pinot Grigio

This one is a dry white wine from Italy, well known for being very light and carrying subtle hints of fruity flavours, especially lemon and lime. Its flavour is not too complex and can be enjoyed even by itself, making it a great first choice for beginners.

As you get started in wine drinking, you may also not want to break the bank right away. Fortunately, there are many brands producing Pinot Grigio at a very affordable price, so you won’t need to worry about that.

Vinho Verde

This white wine originating from Portugal has a crisp taste of citrus and is generally described as sweet and effervescent.

Vinho Verde is quite low in alcohol so it feels very easy to drink, but don’t go overboard either – whenever you drink more wine make sure you stay hydrated to avoid a bad headache the day after.

Prosecco

Made in Northern Italy, Prosecco is probably the best sparkling wine to try when you want something to drink at the start of an evening, as it is lighter and sweeter than most other sparkling wines (like Champagne or Cava). It’s a very refreshing drink best served with appetizers (for example, cheese and fruits or even salty snacks) loved by people all around the world. Just like Pinot Grigio, this one won’t break the bank either as it’s widely available and often reasonably priced.

Best red wines

Cabernet Sauvignon

Originating in France, this one is a great choice for anyone getting started in drinking red wines – it’s fruity with slight hints of vanilla and can be easily enjoyed by itself or in combination with other foods.

Red wines are usually known for making your mouth feel dry because of the tannins found in it, but this wine distracts you from the dryness with its fruity sweetness.

Merlot

Another wine from France, this one has spread all over the world making it one of the most popular. Most people say its taste is much smoother and subtle compared to other red wines, so if you don’t want to try out the strong ones first this is a great alternative.

This wine works great paired up with foods that have a stronger taste – things like gorgonzola, foods rich in garlic or served with sweet and sour sauces and red meats all go great with Merlot, making it the perfect gateway wine into the world of food and wine pairings.

Zinfandel

We’re heading to Croatia to try out this slightly different red wine now. Known for its hints of sweet black fruits and chocolate in an otherwise fairly dry wine.

This one is also known for having a higher alcohol level (15% or more) making it taste stronger compared to other wines.

Ultimately, don’t be afraid to try out anything new throughout your wine-tasting journey, and if it sounds good to you, give it a try. The biggest surprises and most enjoyable encounters sometimes come in the most unexpected places.

Coco Couples October 6, 2022

A Taste of Freemasons at Wiswell

From the moment you walk along the pebbled lane and through the front door at Freemasons at Wiswell your inner soul is warmed. Once inside the Inn the pub is cosy and charming, it makes you instantly feel at home.

Occasionally you will eat something that is delicious to taste, and beautifully presented, Steven Smith’s menu is both of these things and more.

We were invited to sample the 7-course Taster Menu, and it didn’t disappoint. Everything from the snacks that are uniquely prepared with fresh, local, and British ingredients, to each course devised with precision, flavour, and impact in mind.

Snacks

A selection of snacks including salmon croquettes, salmon and prawn mousse shells, lamb brioche, and the best prawn toast ever made were served as first and second courses. Followed by all the dishes below.

Soup

Velouté of Leek, Spring Onion & Spinach, White Balsamic Jelly, Fondue of Procter’s Kickass Cheddar, Truffled Cheese Hot Dog.

If you like truffle oil then this dish is tailored perfectly for your rich taste buds. For me, the Velouté was the star of the show, it was deliciously rich yet not overwhelmingly powerful, simply the smoothest and silkiest soup imaginable.

Whitby Cod

Roast Loin, Tomato Butter Sauce.

This was an insanely delicate fish dish, which simply flaked perfectly onto the fork. Each dainty mouthful was packed with a flavoursome tomato beurre blanc, and the Isle of White tomatoes were another level sweet. This entire dish was awe-inspiring.

Herdwick Lamb

Late Summer Vegetables, Olive Lamb Fat Sauce, Pressed Kofta, Burrata.

The time and effort that must have gone into producing the perfectly spiced pressed kofta on the plate deserves huge recognition. Closely followed by the olive lamb fat sauce, which brought out the more unusual lamb chop flavours, this main course was divine.

Lemon

Meringue Pie, Scottish Raspberries, Pistachio

Who doesn’t love a deconstructed pudding? Everything from the pistachio ice cream to the beautiful voluptuous meringues and the massive Scottish raspberries made this dish instantly moreish. Even the lemon pie made me want to cry, it was so good.

Homemade Tea Cakes, Truffles & Fudge

The pièce de résistance was being presented with homemade petit fours to end the meal. The chocolate truffles need a shout out, because they were incredible.

The Hare

We spent the night in The Hare, one of the rooms located down the cobbled lane inside a quaint building adjacent to Freemasons at Wiswell.

The Hare offers a super king-sized bed, 50-inch Smart TV, Nespresso machine and handmade bath and body products. The main feature of The Hare is the mezzanine floor, which has a roll top bath overlooking the bedroom.

Inside the bathroom there are sinks for both guests alongside a huge walk-in shower, which can easily fit two people. There are luxury bathrobes, plenty of towels, and lots of comfy cushions to relax upon. A window seat is a neat addition from where to read a newspaper or watch the world go by. The room is adorned with wall art, sculptures, trinkets, and taxidermy all with the theme of Hares. A very well thought out room indeed.

Breakfast

Breakfast is ordered the night prior and left with the restaurant manager ready to be served at Freemasons the following morning.

If you’re looking for a night away with the most outstanding food, then Freemasons at Wiswell should be on your radar. The restaurant and rooms are featured within Michelin Guide, Harden’s Review, the AA Restaurant Guide and many more. Visitors will find the village of Wiswell nestled in the Ribble Valley, Lancashire.

The Taster Menu is priced at £75 per head, Wine Flight at £45 per head, and rooms start at £220 – £330 depending on the room chosen (room rate includes a 5-course breakfast menu). Visit Freemasons at Wiswell to find out more.

Food & Drink October 5, 2022

Gala Bingo Brings Real Life Hot Air Balloon Experience to London This October, With ITV’S The Chasers for the Ultimate Afternoon Tea

We’ve had our fair share of Afternoon Tea here at House of Coco magazine, but never anything quite like this…

Enjoy an elevated afternoon tea and bingo experience with some of ITV’s ‘The Chasers’, in Gala Bingo’s ‘Cup of Tea’ Hot Air Balloon Tea Rooms, coming to London’s Potters Fields Park for two days only, this autumn.

Gala Bingo invites you and your friends to an unforgettable afternoon tea and bingo experience in its very own Hot Air Balloon Tea Rooms, inspired by iconic bingo call, number 3 Cup of Tea. From Friday 14th to Saturday 15th October, Gala Bingo also offers you the opportunity to have tea with one of ITV’s The Chasers at London’s Potters Fields Park.

Choose from The Beast, The Dark Destroyer or The Governess for a game of bingo you won’t forget. To top it off, you can expect a range of teas, delicious traditional cakes and cosy blankets for the perfect autumn afternoon, all for free! Open from 1pm-5pm, 45-minute slots will be available to book for up to six guests (age restrictions apply), so grab your nearest and dearest and get ready for an epic game of bingo in the heart of London.

Gala Bingo lovers are encouraged to find joy in the little moments – such as having a cuppa with your loved ones – but with a Gala twist. Relish the scenic views of Tower Bridge overlooking the River Thames and get cosy for an eventful afternoon with your favourite celebrity Chaser!

Experience the magic as Gala Bingo brings Gala Land to life through its redefined bingo experience, by bringingpeople together through their love of bingo, and where a little joy goes a long way. Mix up your weekend with a trip to London’s Southbank for the ultimate afternoon this October and feel joy that you and your loved ones won’t forget.

Book your slot for Gala Bingo’s ‘Cup of Tea’ experience here.

Coco Kitchen October 4, 2022

Coco Kitchen: Coconut prawn tacos with mango salsa

Tacos, tacos, tacos. One of my favorite foods, especially when they’re Coconut prawn tacos with mango salsa, is pure joy on a plate. I genuinely believe they make the world a better place. Traditionally a street food of humble origins, the official rule is, that you should not put your taco down once you have taken your first bite, expect to get messy!

What do you need?

For the tacos

Traditionally you would use Masa flour to make your taco shells and if you can find it (available online & at specialist stores) I would defo urge you to do so as it really adds to the authenticity of the dish and the flavour is unparalleled. If you do use it, follow the recipe below but leave out the oil and baking powder. When it comes to press (roll) the shells, the masa makes them a lot more delicate so just be careful when working with it.

225g plain flour
½ tsp fine salt
½ tsp baking powder
40ml corn oil
125ml warm water
Greaseproof paper

For the salsa

1 mango
½ red pepper
1 fresh jalapeno – just use as much as you like heat-wise. I go the whole hog but no judgement if you can’t take it… much.
1 lime
Bunch of fresh coriander

For the prawns

9 raw king prawns
30g desiccated coconut
30g panko breadcrumbs
1 egg
1l corn oil for frying
125g plain flour
1tsp baking powder
1tsp fine salt
150ml ice water

To serve

Fresh lime wedges
Coriander leaves
Hot sauce such as Cholula

How you do it :

First up – to make the tortilla dough you can use a stand mixer with a dough hook or skip arm day on your virtual HIIT class and do it by hand. Put your flour, salt & baking powder in the bowl of your stand mixer (or large bowl) and create a small well in the middle. Pour your oil and then slowly start to add in your warm water. Do this gradually so you can assess how the dough is coming, adding more water or flour if needed. Once everything is combined let the dough hook (or your arms) do the thing until the dough is smooth and elastic – 3 to 4 minutes with a machine, 7 to 10 without. If using Masa flour then you do not need to knead for as long, just a minute will do the trick.
Portion out the dough by making golf ball size balls.
Cut your greaseproof paper into squares, 2 squares per ball, each square about 15cm wide.
Place a ball of dough in between 2 sheets of your squares of paper, and lightly press down with your fingers to give him a little squidge. Either using a taco press or a rolling pin, roll your balls into discs about 12-15cm in diameter.
Keeping the tacos in the greaseproof sheets (this is important so they don’t stick together), stack them and place to the side till ready to cook.
Salsa time – dice your mango, red pepper & jalapeno as small as possible. Pick your coriander leaves. Put it all into a bowl, with the salt & lime juice. Combine & taste, adjusting if needed – put to the side.
Put your corn oil in a pan and bring to 180. (If you have a deep fryer, even better) – we all know the drill here, make sure there is a good couple of inches of clearance between the surface of the oil and the top of the pan. Do not leave it unattended. Clear the kids out etc.
Whilst your oil is coming up to temp, combine your panko & coconut in a shallow bowl and mix well.
In another bowl sift your flour, baking powder & salt. Make a well in the centre and crack in your egg, using a fork bring in your flour to combine.
Whisk in your cold water.
Working quickly (you want to keep that batter as cool as possible) dip your prawns in the wet batter and then dredge in the panko, coconut mix.
Carefully lower your coated prawns into the hot oil and fry for 2 minutes.
Remove with a slotted spoon and drain on kitchen paper.
Whilst the prawns are cooling down get on with your tacos.
Heat a frying pan over medium heat, you cook these dry so no oil is needed.
Carefully remove the greaseproof paper and pop your taco into the pan. If using masa flour, be careful, they are very delicate. I find it easiest to remove one piece of paper, flip it into the pan and then when the heat ‘grabs’ the taco you can carefully peel off the other sheet.
When the tacos start to puff and brown on the bottom, carefully flip and cook the other side. Repeat till all tacos are cooked.
To plate, spoon the mango salsa on the taco & top with 3 prawns.
Serve with fresh coriander leaves, lime wedges & lashings of hot sauce.

Food & Drink October 3, 2022

7 Delicious Ways to Preserve Food

Back before we had refrigerators and food imports from all over the world, one of the primary ways to ensure availability of seasonal foods outside of their harvest season was through preservation. It wasn’t just a practical solution – it also resulted in some delicious treats that we still appreciate to this day. Ways to preserve food included techniques like pickling, smoking, drying, and fermenting, each imparting unique flavours and extending the shelf life of perishable items. Imagine having a few jars of a French-style garlic confit in your pantry. While it was just a preservation method when the recipe first saw the light, it’s become one of the hallmarks of the discerning chef. The same goes for other food preservation methods. Check out these food preservation ideas for some old-time inspiration.

1. Dried Foods

Sun-dried tomatoes anyone? Or perhaps you have a taste for dried fruits? Found a bulk buy bargain in the veg aisle? Drying may be the oldest form of food preservation, but it’s still with us in the 21st century. It isn’t even all that time-consuming anymore. All you need is a dehydrator. Some foods, like chillies, can simply be spread out to dry and used later after a little rehydration or ground up to use as flavourings, whereas certain foods would benefit from being dried in a dehydrator (and you can check out Dehydrate Foodz top picks for best dehydrators, if this is something you would like to add to your kitchen equipment). If you like to buy in bulk or are a keen veggie gardener, preserving food by drying it could be just the thing for you.

2. Fermented Foods

If you haven’t heard about the resurgent trend towards fermented foods, you might be surprised by this addition to our preservation. Surely fermentation is the one thing we want to avoid? The answer lies in the bacteria that do the work. With the right culture going, you can get enhanced nutrition and interesting flavours by fermenting just about any kind of veggie. Still horrified? When last did you eat sauerkraut? How does it get its distinctive flavour? Through fermentation, of course.

3. Preserving in Salt or Sugar

Most of us will have eaten salty or sugary preserves. Jams and jellies are a familiar kitchen staple, as are fruits preserved in syrup. On the salty side, we have various dried, salted meats. They’re still popular in cultures around the world, and before you turn up your nose at them because they’re “raw” you should give them a try! Brine (salt and water with spices) is a familiar pickling agent although we’d usually add a little vinegar to it. Have you tried preparing your own brine-pickled olives? Less popular today thanks to the invention of refrigerators was the process of “salting meat away” in containers with a great deal of salt to prevent decay.

4. Pickling in Alcohol

Looking for something with a little kick? Preservation of alcohol can result in some truly delicious treats. It’s especially good for fruits – think brandied pears and apricots. Used to eating pickled cucumbers steeped in vinegar? Try using vodka instead! Or try your hand at making your own liqueurs that capture the flavorful essence of fruits. Delicious!

5. Pickling in Vinegar

We’re back on familiar ground here. Gherkins and pickled onions are probably fairly frequent ingredients in your own kitchen at home. But you can get really creative with pickling. Make and preserve a veggie mix – just about any type of vegetable works well as a pickle. Broccoli, cauliflower, radishes, carrots, beetroot, cabbage, and even mushrooms are all delicious when pickled.

6. Preserving in Olive Oil

Go for a twist of the Mediterranean with olive oil-preserved cheeses, tomatoes, or herbs steeped in olive oil to make a fragrant addition to savoury dishes. Olives, garlic, peppers and mushrooms can also be preserved for a surprisingly long time as long as they’re covered in olive oil – but be sure to follow the preparation recipes carefully.

7. Smoking

Smoking is a slightly more advanced project if you want to try it at home. However, if you have the time, a meat smoker, and lots of patience making your own smoked hams, bacon, smoked chicken or smoked fish can be a rewarding project. It’s an age-old food preservation method. When an animal was slaughtered, the family ate the parts that couldn’t be preserved, including the offal, first the very best meats were preserved, often by smoking them, but also by salting.

A Fun Kitchen Project With Delicious Results

Making your own preserves transports you back in time as you go through the motions your great-grandmother probably followed when preserving food for the family. And, just as home cooking is better, homemade pickles and preserves add something special to your culinary repertoire. So, grab a few recipes, and give it a try! Need extra motivation? Some of the trendiest sustainable restaurants are sourcing local produce only. Keeping menus varied throughout the year means that they’re preserving food the old-fashioned way too!

Food & Drink September 29, 2022

5 reasons to eat seasonal food

From apples and potatoes to strawberries and sprouts, many of our favourite staple foods are classed as seasonal produce, which means that they are only ready to be picked at certain times of the year. While the health issues associated with eating too much processed and unnatural food are well documented, what are the main reasons to introduce more seasonal produce into your diet.

What is seasonal food?

Seasonal food can generally be described as fresh fruit and vegetables that thrive according to the seasons – while a limited number of foodstuffs may be grown or harvested all year round, it’s usually best to pick or eat seasonal foods at specific times of the year. Examples of seasonal foods commonly eaten in the UK include broccoli, peppers and pears (autumn); strawberries, potatoes and leeks (summer); rhubarb, lettuce and cucumber (spring); and carrots, apples and sprouts (winter).

Why is it important to eat seasonal food?

– Health benefits – The numerous health benefits of eating fresh seasonal produce are mainly due to its comparatively high nutritional value; the nutritional value of fresh fruit and veg diminishes the longer it is stored, which means you’re far more likely to reap the health benefits of eating it the sooner it’s harvested.

– Cheaper – Amidst the cost of living crisis and rapid inflation, choosing seasonal produce could prove a cheaper option at the supermarket checkout – depending on where you shop, fresh fruit and vegetables can be a bargain. Buying and cooking with fresh ingredients are certainly more cost-effective in the long run than relying on processed ready meals.

– Tastes good – While buying fresh seasonal ingredients can go a long way in reducing your shopping bills, cooking your own food at home using your favourite cookware like good quality frying pans and utensils often results in much tastier dishes than if you were to go down the frozen or ready-made route. Because seasonal food is at its best at certain times of the year by definition, fresh seasonal produce will always taste better when transported quickly and used at the right time.

– Environmentally friendly – While the production of fresh fruit and vegetables is generally more eco-friendly than large-scale meat production, choosing season food can have less of a negative impact on the environment, especially if you buy local produce that hasn’t been shipped far or packaged in plastic.

– Supports local community – While buying locally is a great way of ensuring that your food travels from the farm to your plate in a shorter time period (reducing greenhouse emissions and boosting nutritional value), it’s also a fantastic way of positively affecting your local economy and supporting local businesses – whereas many out-of-season growers used by supermarkets enable consumers to access seasonal food all year round, the supply chain does not tend to favour local farmers and grocers.

Coco Couples September 16, 2022

Ochre – A New National Treasure In London

At House Of Coco, we always bring you the latest launches and hot spots and Ochre is our newest addition

Ochre stands proudly on the West shoulder of the National Gallery, aside the Neoclassical building, artfully carving its niche as the essential culinary climax of any visit.

Steeped in the hues of it’s very name, Ochre’s opulent decor is an enveloping autumnal hug for the senses. From plush earth toned banquettes to mirror shine gold metallics, every aspect of the interior has been designed meticulously with a palatial intention fused with a welcoming warmth. A scattering of soft furnishings by London College of Fashion graduate Gergei Erdei punctuates and brings an intimacy to the expansive dining room.

The husband and wife team behind the venture, Charlotte & Sam Miller – who also run the National Gallery’s more self-effacing sibling, Muriel’s Kitchen – have hit the nail on the head at Ochre by marrying grandiose surroundings with an earthy embrace.

Greeted by the attentive but never intrusive front of house team, we were ushered into a hearty bustling environment, full of clinking glassware, atmospheric chatter and captivating aromas.

The nucleus of Ochre lies in it’s dedication to sustainable, seasonal produce, almost entirely UK sourced and rich decadent dishes which leave you sated but craving a return visit.

Our intuitive host, Rifat, asked if he could recommend some dishes for us and we were only too happy to accede. Truth be told, prior to our visit, I had perused the menu online and in all honesty, wasn’t particularly moved by it.

However, it was love at first bite of the Isle of Wight heritage tomatoes with whipped goats cheese, basil cress and pomegranate molasses – a truly dynamic amalgam.

We diligently worked through Saddleback pork & Westcombe cheddar croquettes, stuffed courgette flower as well as the sweet potato and English pea samosas. These were dishes I’d never ordinarily opt for but am eternally grateful that we were given an opportunity to introduce our taste buds to such zesty piquancy.

We had to rest for a substantial amount of time, such was the impact of our ‘small’ plate starters, albeit buoyed by the glacial accompaniment of a delicious Whispering Angel rose.

Our main courses brought further culinary elation as I opted for the charred cauliflower – sans mushrooms as I’m not a fungi fan – with cauli puree and capers. To say I’ve never enjoyed cauliflower more would be an abhorrent understatement. Looking more like an artistic crustacean, my favourite vegetable was given a glow up far beyond my expectations.

My enthusiastic counterpart enjoyed the 28-day aged Hereford rib-eye steak served with chimichurri and a majestic braised shallot. All of this was accompanied by a flavoursome garden salad and comforting triple cooked chips.

The portion sizes at Ochre are generous to a fault and not for the faint of appetite. We couldn’t possibly hold space for dessert which was of great dismay to us, but serves as a perfect warrant for a subsequent visit.

Fine dining which is indulgent and intensely gratifying, a visit here whether you take in the National Gallery or not, is requisite.

Food & Drink September 14, 2022

Food & Drink News This September

Here at House of Coco Magazine if we’re not working or traveling then we are almost certainly eating and drinking, are you the same?

If you like to keep abreast of the latest food and drink launches then you’re in the right place. There’s an abundance of tasty morsels to get your teeth into or wrap your lips around this month.

Drink

Tea Heritage, Autumnal Teas

The boutique brand Tea Heritage recently launched their new autumnal tea collection, featuring four unique designed teabags inspired by nature. The tasty collection includes hand-stitched teabags shaped like a fox, squirrel, mushroom or autumn leaf. Possibly the cutest teabags ever designed! Priced at around £6.50 (x 5 teabags) from Tea Heritage.

Belvoir Farm

Non-alcoholic Lime & Yuzu Mojito (£2.95 for 750ml) and, Elderflower, Elderberry & Echinacea Cordial (£3.75 for 500ml) both due to launch this October. Swap a traditional rum-based mojito with this non-alcoholic lime and yuzu mojito, which consists of sparkling spring water, freshly squeezed lime juice, zingy yuzu juice, and a touch of mint. Alternatively, try Elderflower, Elderberry & Echinacea Cordial, which consists of wild elderberries, elderflower infusion, Echinacea extract, water, and lemon juice a hint of sugar to create a fruity drink. Can be served hot or cold! From Ocado, Waitrose and selected other retailers. Visit Belvoir Farm for more info.

Lilk, Alternative M*lk

Lilk is an East London plant-based m*lk brand which blends the best grains and seeds to create great tasting drinks with a unique flavour, performance and texture. Designed to be used as an all-purpose milk that doesn’t split in tea and coffee, Lilk is lovely sipped cold and is also great for cooking. The brand makes both the Common Blend (priced at £1.99), made from oat and rice, and the Lush Blend (priced at £2.25), made from oat, coconut, and quinoa extract. Available from Ocado, Waitrose, Holland & Barrett, and Lilk.

Dukeshill, Traditional Apple Cider

The latest addition to Dukeshill’s selection of great produce is their new Traditional Apple Cider. In partnership with award-winning Scottish cider artist, Peter Stuart, the cider is hand-crafted in small batches using real fruit and is smooth, balanced and lightly sparkling with a refreshing crisp apple finish. The Traditional Apple Cider can be purchased in packs of 6 bottles (£12.50) or 12 bottles (£24). Alternatively it is part of the Apple Cider Picnic Hamper (£57.50), and the Apple Cider Cheese Hamper (£45). Available from Dukeshill.

Annabel’s X The Last Explorer Mezcal

Annabel’s, the award-winning private members club recently launched a limited edition Annabel’s X The Last Explorer Mezcal Espadin bottle. With only 1000 bottles available, this unique launch provides an opportunity for consumers to contribute to Annabel’s for the Amazon philanthropic drive, which is raising funds for The Caring Family Foundation. Priced at £125 (700ml), from Selfridges.

Corona Cero

The first ever non-alcoholic beer in Europe for Corona, Corona Cero has just launched and is available to buy from all major supermarkets across the UK. Priced at £4 (for 4 x 330ml bottles).

Food

Daylesford Organic, Organic Tomato & Chilli Jam

2022 is the 20th anniversary of one of the UK’s most well known farm shops, Daylesford Organic. As part of the celebration the farm has produced a number of specialist food and drink items in commemorative packaging, like this Organic Tomato & Chilli Jam, made on the farm with garden heritage tomatoes and spiced gently with chilli. Priced at £15 (550g), from Daylesford.

HECK

HECK the renowned gluten free company recently released an astonishingly good selection of new products. They include Breakfast Sausages, Meat-free Sausages, Cumberland Sausages, Meat-free Burgers, Sausage Squares, Steak & Butter Meatballs, plus Plump Pork & Apple Sausages. There’s even the addition of Chicken, Red Pepper & Feta Chipolatas and Chicken, Minted Pea & Spinach Chipolatas. You’ll find them all at a range of supermarkets across the UK. Find out more at Heck Food.

KIND Snack, Thins

Brand new from KIND is the Dark Chocolate, Nuts & Sea Salt Thins, which are high in fibre, gluten free, and only 95 calories per Thin. Also, the Caramel, Nuts & Sea Salt Thins are high in fibre, gluten free, and only 93 calories per Thin. Priced at £2 (4 x 19g bars), from Sainsbury’s.

Crosta & Mollica, Italian Pasta and Sauces

Continuing to deliver authentic Italian food to UK tables, Crosta & Mollica has unveiled a range of Pasta and Pasta Sauces to elevate everyday dinner staples. The comforting combination includes four new pastas including; Spaghetti, Rigatoni, Fiorelli, Tagliatelle, and four pasta sauces including; Sugo Al Pomodoro, a classic tomato sauce with basil, Sugo All’Arrabbiata, a fiery sauce with tomatoes and chillies, plus Sugo Alla Puttanesca, a traditional Neapolitan sauce of Nocellara olives, capers and sun-ripened tomatoes, and finally Sugo Alla Norma, a Sicilian recipe of sweet tomatoes, crumbled ricotta and fried aubergine. All priced at £3 each, available from Waitrose.

BLOCKHEAD, Sweets with Prebiotics

BLOCKHEAD’s BCAA sweets are not like normal sweets, they are designed to help fuel the body and gut. These strawberry flavoured sweets are packed with prebiotics, plus they are sugar free and are GMO free. Ideal for before, during or after a workout, when you’re hungry or simply in need of a healthy snack. Only 36 calories per pouch. Priced at £10 (6 x pouches), from Blockhead.

Food & Drink September 8, 2022

Benares x Hakkasan: Two Michelin Stars Align

What’s better than having your dinner cooked by a Michelin-starred chef? Having your dinner cooked by two of them!

Two of London’s most celebrated Michelin-starred restaurants in Mayfair, Benares on Berkeley Square and Hakkasan on Bruton Street, are teaming up for the very first time for two special dining experiences on the 3rd and 17th October, with all profits donated to charity.

The menu, available exclusively at two events in October, has been co-created by two of the industry’s finest chefs; Sameer Taneja of Benares and Andrew Yeo of Hakkasan. The eight-course tasting menu, a collaboration of the chefs’ complementary but distinctly different styles, will offer a gastronomic exploration of the intricate historic connection between Indian and Cantonese cooking. The connection – rarely explored on Western menus – has a rich heritage dating back to 130 BCE when the Silk Road’s path via Tibet saw Chinese tradesmen pass through northern India’s Kashmir region. Expect innovative dishes rooted in tradition, but with playful presentation and meticulous attention to detail.

Monday 3rd October, 7pm – 9:30pm

Tasting Menu at Benares (profits donated to NHS Charities Together)

Monday 17th October, 7pm – 9:30pm

Tasting Menu at Hakkasan Mayfair (profits donated to Action Against Hunger)

Prepare to be captivated from the first bite as you tuck into street snacks presented beneath a living Bonsai tree – an ingenious amuse bouche paying tribute to roadside vendors in India and China who seek shade selling local delicacies. The ‘Dumpling Discovery’, a popular ancient food of both cultures, perfectly pairs Chinese steamed dim sum alongside an Indian Lamb Momo. Diners will enjoy signature dishes from each restaurant including Benares’ Baked Malabar Scallop and Hakkasan’s Grilled Chilean Seabass in Honey. The experience draws to a close with the Rose Cookie, a traditional dessert found in both Chinese and Indian cultures, that has been created with a unique blend of flavours from each chefs’ heritage to create a truly unified dish.

Tickets must be purchased in advance HERE.

The first dinner takes place at Benares on 3rd October followed by the second at Hakkasan on 17th October, with tickets priced at £168pp for eight-courses and a welcome glass of champagne. A vegetarian eight-course tasting menu is also available. A selection of wines and signature cocktails will be available at an additional cost. All profits from the dinners will go to each restaurant’s chosen charity – NHS for Benares and Action Against Hunger for Hakkasan.

Food & Drink September 6, 2022

Understanding The Differences & Similarities Between Pinot Gris & Pinot Grigio

When it comes to white wine, there are few grape varieties that are as popular – or as confusing – as Pinot Gris and Pinot Grigio. Though these two grapes are often used interchangeably, they actually have a few important differences.

The differences between Pinot Gris wine and Pinot Grigio may seem like a small one, but it can actually have a big impact on the taste of the wine. Knowing the difference between these two types of wine can help you choose the right one for your next meal or event.

Pinot Gris and Pinot Grigio are now mainstream varieties after they were once alternate styles of wine

Once relegated to the sidelines, Pinot Gris and Pinot Grigio have now become two of the most popular white wine varieties in the world. Their rise to prominence is largely due to the increased demand for lighter, more refreshing wines. Pinot Gris originates from France, where it is also known as Tokay d’Alsace.

It is typically a full-bodied wine with aromas of pear, peach, and honey. Pinot Grigio, on the other hand, comes from Italy and is usually lighter in body with citrus and floral notes. Both varieties pair well with a variety of foods, making them versatile choices for any occasion. As demand for these wines continues to grow, it is clear that Pinot Gris and Pinot Grigio are here to stay.

The Colour of the Wine Also Varies Depending on the Style

Both wines are made from the same grape, but they can vary significantly in terms of taste and appearance. Pinot Gris is usually a richer, fuller-bodied wine, while Pinot Grigio is typically lighter and more refreshing. The colour of the wine also varies depending on the style.

Pinot Gris is usually a pale yellow or greenish-grey, while Pinot Grigio can be anything from a light straw colour to a deep pink. Ultimately, it’s up to the winemaker to decide how to produce each variety, so there’s no definitive answer when it comes to which is better. It all comes down to personal preference.

They Have a Similar Flavour Profile

The two wines share a similar flavour profile, with both being light-bodied and having notes of citrus, apple, and pear. However, there are some key differences between the two wines. Pinot Gris is typically richer and more full-bodied than Pinot Grigio, with a higher alcohol content.

Pinot Grigio, on the other hand, is typically lighter and more refreshing, with a lower alcohol content. These differences are due to the varying production methods used for each wine. Pinot Gris is typically barrel-fermented, while Pinot Grigio is usually stainless steel fermented.

Barrel fermentation adds complexity and depth of flavour to the wine, while stainless steel fermentation preserves the natural fruitiness of the grape. As a result, Pinot Gris is typically more expensive than Pinot Grigio.

Pinot Grigio is Sweeter

Pinot Grigio is a type of white wine that is known for its high acidity. This characteristic often makes the wine taste less sweet than other whites. In addition, the high acidity can give the wine a crisp, refreshing flavour. Pinot Grigio is made from a grape of the same name.

The grapes are typically small and round, with a grey-blue colour. The skin of the grape is thin, which helps to contribute to the wine’s high acidity. Pinot Grigio grapes are usually grown in cooler climates, such as Italy and Germany. This type of climate helps to preserve the grape’s acidity. Pinot Grigio is a versatile wine that can be enjoyed with a variety of foods. It pairs well with seafood, poultry, and salads.

Pinot Gris is Usually Richer and More Full-bodied

This is due to the fact that Pinot Gris grapes are usually allowed to ripen for longer before being harvested. as a result, they have a higher sugar content, which leads to a higher alcohol content and a more intense flavour. In contrast, Pinot Grigio grapes are typically harvested early, resulting in a lighter, more refreshing wine.

Pinot Gris also tends to have more complex flavour profiles, with notes of stone fruits, spice, and honey. In contrast, Pinot Grigio is typically lighter and more refreshing, with vibrant acidity and delicate aromas of citrus and floral. While both grapes can make excellent wines, it is important to know which style you prefer before making a purchase.

Over time, these two styles of wine have come to be seen as distinct varieties. And today, both Pinot Gris and Pinot Grigio are enjoyed by wine lovers all over the world.

Knowing the difference between these two wines can help you make better choices when ordering wine or pairing it with food. So next time you’re faced with a choice between Pinot Gris and Pinot Grigio, remember that they are not the same wine.