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All Posts By Cristina Diaconu

Winter Menu at Sopwell House

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With the days shortening and the nights’ drawing in, our minds wander to food. Finding dishes to savour and bring us comfort and warmth during the winter time are firmly on the agenda at Sopwell House. In line with the seasons changing a new menu has arrived at the Brasserie and the Restaurant.

In the Brasserie, for something to warm you from the inside out, opt for the Dingley Dell Ham Hock & Chorizo Croquette; or the piping-hot Welsh Lamb Shepherd’s Pie. Alternatively, the Whole Sea Bass or Roast Corn Fed Chicken Breast are the dishes to order this season. Not forgetting the desserts, where a Chocolate & Raspberry Delice goes down a treat.

The Restaurant’s winter menu offers guests a delicious portion of Pork belly served with Lobster, popcorn and fennel to start or a beautiful dish of Mackerel, smoked beetroot and red cabbage. For the main there is the Lamb with spiced lentils, salsify, hispi cabbage and toasted barley to enjoy; or the Cod with almond, celeriac and pickled blueberry. But why stop there when you can also indulge in a deconstructed Walnut cake with green apple, calvados and grape?

Sopwell House is a stunning Georgian manor house located in the city of St. Albans within the Hertfordshire countryside. The hotel is the idyllic getaway just outside of the hustle and bustle of the capital, with its 128 stylish guestrooms and 16 bespoke Mews suites.

Sopwell House is the perfect place to dine boasting two restaurants, an elegant cocktail lounge, and a conservatory bar, all of which look out on 12-acres of beautiful gardens.

 

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by CHLOE. Shares Its Vegan Sunday Roast Recipe

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by CHLOE. has launched its vegan alternative to the Sunday roast, made with sea-salt roasted celery root (celeriac), available now for £9.95 at both of its locations.

The popular vegan hangout is celebrating the British dining tradition by offering London a plant-based option of the comforting classic. The roasted vegetable is served with glazed carrots, green beans, thyme potatoes, Yorkshire pudding and rosemary gravy and called ‘The Royal Roast’.

The celeriac is baked in salt, rolled in chia seeds and tinted with raw beetroot to add vibrancy to the dish. The recipe is really easy to recreate at home and by CHLOE. has decided to share it with everyone!

The Royal Roast Recipe

Ingredients

  • 50g Chia Seeds
  • 200ml Water
  • 1kg Sea Salt
  • 25g Plain Flour
  • 400g Whole Celeriac
  • 100g Cooked Beetroot

Method

  1. Mix half of the chia seeds with water until they puff up, drain and place to one side. In a separate bowl mix salt, flour and remaining chia seeds to create crust.
  2. Line baking tray with parchment paper to prevent the celeriac from sticking and burning. Place some salt mixture on the parchment, place celeriac on salt base and then cover celeriac with remaining mixture. Cook on 160 C for 90 minutes.
  3. Once cooked peel off skin from the celeriac and slice into 1/2cm discs.
  4. Grate cooked beetroot and rub in on the discs to add pink colour.
  5. Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice and serve!

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Wallfish & Wellbourne Bistro Is Opening Today

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Two of Bristol’s leading independent restaurants are set to join forces to bring a new bistro menu to Clifton village. Wellbourne, which is headed up by Michelin trained chef Ross Gibbens, and critically acclaimed neighbourhood stalwart Wallfish Bistro will now become Wallfish & Wellbourne Bistro and operate from Wellbourne’s current site on The Mall.

Dishes on the new seasonal menu will include the likes of Bacon chop with Wallfish brown sauce, cacklebean egg and sour cabbage  and Crab Thermidor Vol au Vents served with aged vinegar and olive oil. wallfish is famed for its oysters and there will also be a small oyster bar counter in the new bistro.

Wellbourne was opened in August 2017 by Gibbens and Michael Kennedy, who both worked at Dabbous as Head Chef and Senior Sous Chef.

Gibbens has worked at some of the UK’s leading restaurants, including Launceston Place and two Michelin-starred venues including Le Manoir aux Quat’Saisons, The Square and The Vineyard in Berkshire.

When Dabbous closed in 2017, Kennedy moved to Clifton and worked with Wallfish. The bistro was opened in 2013 by Seldon Curry and Liberty Wenham, who between them have worked across London and Dorset for chefs such as Marx Hix and Hugh Fearnley-Whittingstall and venues including Duck Soup and Le Café Anglais. The restaurant has won acclaim from diners and critics alike, including a glowing review from Jay Rayner.

“Wallfish has always been one of our favourite restaurants in the area and Michael has first hand knowledge of working with the team. It features great produce delivered by a team who know how to translate these ingredients into simple and accessible dishes that are packed with flavour,” said Ross Gibbens.

“When we heard they were closing we were sad to lose them from the area and we started conversions about how we could work together to combine the best of both of our skills. We are thrilled to be working with them and can’t wait to deliver the new menu. There will be familiar dishes from both venues but also some exciting new surprises,” Ross added.

Wellbourne is opening on Wednesday, the 14th of November.

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Simon Whiteside’s Roe at Pop Brixton Is Open

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Simon Whiteside, the chef and co-founder of renowned seafood restaurant, Hook in Camden, is opening his first solo restaurant, Roe at Pop Brixton today. Located in a shipping container, the restaurant will seat 32 guests including an outside terrace area. Roe will focus on sustainable seafood from the British and Irish coast using small, independent suppliers only.

“I’m so excited to be opening Roe next month. My wife Cairene and I have been talking about the Roe concept for a while now and we’re looking forward to opening and serving up tasty and affordable food. Opening a place without investors is daunting but it will give us the freedom to do so much more than before,” said Simon.

The ever-changing menu designed by chef owner, Whiteside will offer both small (£4-£9) and larger plates (£14-£16) drawing on Simon’s Irish heritage. Smaller dish highlights will include; Ink and Guinness soda bread with seaweed butter and accompanied with either mackerel pate, whipped smoked cod’s roe or house smoked salmon with horseradish; Grey mullet Poitin ceviche with cucumber and lime; Cuttlefish and ink arancini with pecorino foam and monkfish carpaccio with a roasted cauliflower puree and pickled shiitake.

Bigger options will feature the likes of; Ray wing with Jerusalem artichoke and wild mushrooms; Confit sea trout accompanied with sea greens and an oyster and sorrel emulsion; Spiced ling with fermented lentils, roast onion squash and chard plus a daily whole fish special. To finish, there will be sweet delights such as sea salt and brown butter blondies served with pistachio clotted cream. British and Irish cheese will also be available.

Sustainability is of great importance to Simon which is why when creating a drinks list, he made the decision to source all the spirits from the Sustainable Spirit Co. Using the environmentally friendly liquor, Roe will be muddling up a small flight of cocktails including the Honey and pear margarita, combining honey, pear, triple sec, tequila & rosemary; the Plum and thyme prosecco smash, a base of plum, thyme and vodka topped with prosecco; and the G & Tea, earl grey tea mixed with gin, cardamom and cinchona bark. There will also be a small selection of wines and beers, and soft drinks from Karma Cola.

The stripped back interiors will feature two communal tables made from reclaimed wood each seating eight guests, vintage style bulkhead lights along the wall and an open kitchen.

Roe is opening  today and it will offer 50% off food until the 18th of November. Inside seating will be bookable with terrace tables being left for walk-ins only.

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Hi-PRO Peanut Butter Redesigns Its Packaging

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Hi-PRO, the high protein peanut butter brand, has undergone a fresh new redesign this month to appeal to the growing demand of shoppers seeking a high protein diet. The new look packs a visual punch on shelf, with an energetic colour palette that highlights the 33% protein claim and all the clean product qualities; no salt, no sugar, no whey and zero palm oil.

Uniquely for a high protein peanut butter, all the added protein is created by the all-natural peanut ingredients, using whole peanuts, peanut flour and peanut oil to pack a protein hit that ensures Hi-PRO tastes the way nature intended.

“Hi-PRO was originally launched to appeal to athletes and sports people looking for ways to increase the level of protein in their diet in a tasty way. However, in the past year, we have noticed a shift in shopper habits,” said Richard Duerr, Sales and Marketing Director at F. Duerr & Sons.

“From regular gym-goers, and marathon veterans, to newly motivated park runners or weekend cyclists, Hi-PRO has become a simple and healthy choice for nut butter fans trying to make healthier lifestyle choices – we needed to retain the recognition of our more serious sport enthusiast shoppers while gaining sales from the wider generalist shopper. This bold new look has the shelf standout that will help people find it easily and includes easily digestible, punchy product benefits that will help shoppers find the right product and make a quick choice,” he added.

The new look packaging coincides with a full digital rebrand, sampling campaign and digital influencer marketing campaign to reach the wider high protein and health shopper.

Hi-PRO Peanut Butter is available in Sainsbury’s nationwide, priced £2.95.

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MATCHA AND BEYOND Is Officially Open

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MATCHA AND BEYOND, created by Olivia Nottin, a nutritional therapist and a French certified Natural Chef, has been officially opened on the King’s Road in the heart of Chelsea. An alternative to the high street coffee shop chains, MATCHA AND BEYOND offers premium quality matcha beverages, matcha treats, infusions and healthy bites with high quality ingredients.

Drinks

The matcha-based drinks reflect a traditional coffee menu, where customers can order their favourite matcha drink in the same they would coffee: as a shot with added water and a variety of milk-based drinks, cortado, flat green, matchachino, and the obvious latte.

There is a choice of 2 grades, one exceptionally high grade for ceremonial matcha shots and a premium drinking grade for any milk-based drinks. To ensure the highest quality matcha beverage, a dedicated matcharista has been trained accordingly to offer the real matcha experience for MATCHA AND BEYOND’s discerning customers.

After careful considerations and many tasting sessions, MATCHA AND BEYOND chose to serve Square Mile Coffee. This multi award-winning coffee roaster, a member of the speciality coffee association and roaster guild, shares the same values as MATCHA AND BEYOND – authenticity, a high standard of product quality and transparency of the products’ origin.

Breakfast

The menu reflects MATCHA AND BEYOND’s ethos and offer signature matcha treats, coffee shop favourites, gluten free, dairy free and vegan options. For a healthy breakfast, customers can choose either a bowl of warming porridge, coconut yoghurt, Greek yoghurt or stewed apple and customise with granola, an antioxidant mix, seasonal fruits and then add a sprinkle of matcha, coconut flakes, chia seeds or bee pollen. There will also be a selection of croissants, muffins, soft boiled eggs with sourdough soldiers and avocado on toast.

Lunch

For lunch there is a selection of healthy salad bowls: Earth Bowl with green lentils, courgettes, parsley and shaved pink radishes; Kale Greek with kale, olives, crumbled feta, cherry tomatoes and pickled red onions – with additions of salmon, turkey or halloumi. Or choose a cheesy vegan tartine or a selection of house made sandwiches. True to the Founder’s beliefs and background as a nutritional therapist, no compromise has been made on quality, health and taste.

Treats and cakes

There is a selection of matcha treats such as matcha energy balls, financiers to home-baked cookies – all made to Olivia’s own nutritious recipes. Delicious hero cakes such as a green velvet cake or matcha and vanilla marble cake are a must try for those with a sweeter tooth.

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Tomato, Prawn & Chorizo Fusilli by Lorraine Pascale

By Posted on 2 m read
  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Serves: 2

Ingredients

  • 140g dried wholewheat fusilli
  • 60g chorizo sausage, thinly sliced then halved
  • 70g frozen, cooked peeled prawns
  • 1/2 tsp olive oil
  • 150g cherry tomatoes, halved
  • 1 garlic clove, minced
  • 1/2 lemon
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1/4 tsp black pepper
  • A few basil leaves, roughly torn
  • 1 tsp parmesan
  • Handful rocket leaves

Recipe Allergens:  crustaceans (prawns), gluten and milk.

Method

  • 1. Cook the pasta in salted water according to packet instructions and set aside, reserving one cup of cooking water.
  • 2. Heat the oil in a frying pan and fry the garlic for 1-2 minutes before adding the chorizo. Cook for a further 2-3 minutes, or until the chorizo begins to release all of its oils.
  • 3. Add the prawns to the pan, stir to cover with the chorizo oil, then add the paprika, chilli, the zest and juice of the half lemon and continue mixing.
  • 4. Add the tomatoes, and fry for 2-3 minutes until they soften and can be squished with the back of a spoon. At this point, add half a cup of the pasta water, stir and continue to cook until slightly reduced.
  • 5. Once the sauce has thickened a little, add the parmesan, basil and black pepper, then pour in the cooked pasta and stir to thoroughly coat with the sauce. Add more cooking water to loosen if necessary.
  • 6. Stir in the rocket right at the end, and serve with a further sprinkling of parmesan and black pepper on top.

*This recipe was developed by Aptaclub at part of their Eating for 2 Campaign, together with Chef Lorraine Pascale.

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Baxters Launches First Advertising Campaign Since 2012

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Baxters Food Group will be back on television screens for the first time since 2012, as the company decides to invest in an advertising campaign this winter. The ‘We Make Super’ campaign will feature a 30 second TV ad created by Edinburgh based Leith and will showcase the quality and skill used in Baxters soups.

“At a time of economic uncertainty, Baxters Food Group is digging deep and investing in advertising to grow our business and the value of the tinned soup category as well,” said John McMullen, CEO of Baxters European Business Unit.

“As the advert says, ‘We Make Super’ through excellent ingredients and recipes plus the commitment of our Super employees and suppliers. Consumers will be reminded that there is a premium brand around this winter and our Customers can enjoy super sales too,” John added.

The ad was launched on the 4th of November 2018 and will be running nationally across all channels until February 2019, exposing over 34 million consumers to the campaign. The TV advert tells of what makes Baxters soup different to others, through great quality ingredients and ‘super heroes’ like the Lossiemouth smoked haddock supplier Billy Edwards and Chef and Development Manager Darren Sievewright.

To further amplify the campaign, Baxters will sponsor Sky channels CBS Action and CBS Reality between November and March. These channels will reach over 10 million adults with high frequency through their high-involvement programming such as NCIS.

The ‘We Make Super’ campaign will also include extensive social media advertising, which will focus on the chunky, filling Hearty range and the new Super Good soups. Developed in response to the broader consumer trend for healthy eating, Super Good has already driven category growth by attracting new, younger consumers into ambient soups, while helping to tackle the perception that fresh soups are healthier than tinned.

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Celebrate Thanksgiving at The Arch London

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Thanksgiving is a major celebration in the US calendar and the festivities have gradually gained attention on British shores too. Keen to kick off the holiday season with our friends across the pond, The Arch London will be offering a taste of America with a Thanksgiving menu that will be sure to spice up your evening.

Thanksgiving is held on Thursday 22 November 2018 this year, so why not celebrate Thanksgiving in style at Hunter 486, where chefs will be serving a traditional Thanksgiving feast to celebrate the US National Holiday. The special Thanksgiving set menu will be available on 22 November from Noon until 10.30pm, and is priced at £35 per person for three courses.

The menu features traditional favourites, commencing with Spiced pumpkin salad with sweet and sour dressing; then a Clam Chowder; followed by a main course of Norfolk Bronze Turkey cooked in the stone oven with bacon, sweet potato mash and cranberry sauce; and completed with a tangy Blueberry and lime cheesecake.

Thanksgiving Menu

Spiced pumpkin salad with sweet and sour dressing, rocket and toasted seeds

Clam chowder

Roast Norfolk turkey, chestnut stuffing, green beans wrapped in bacon, sweet potato mash, cranberry sauce

Blueberry and lime cheesecake

Tea, coffee and mini apple and cinnamon doughnuts

Named after the 1950s dialling code for Marylebone, Hunter 486 has been designed with an air of nostalgic London glamour fused with contemporary touches. The restaurant features gleaming leather booths, blown glass chandeliers and statement artwork, plus an adjoining chic Salon de Champagne bar.

The kitchen is delightfully open plan and airy, allowing guests to watch the skilled chefs at work amongst the gleaming selection of copper pots and pans suspended from the ceiling.  Light streams through the large windows, treating guests to a charming view of the neighbourhood mews, and come the evening, the softly lit restaurant is an intimate and romantic setting for dinner and drinks.

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Environmentally Friendly Cleaning Range from Bidfood

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Bidfood has launched Professional Supplies Pro Green, powered by Winterhalter™. The range of vegan friendly, environmentally sound and ethical cleaning products has been designed especially for the catering and housekeeping sectors.

Pro Green is an extension to Bidfood’s established Professional Supplies range which covers all areas of kitchen hygiene. It has an impressive list of environmentally friendly credentials including plant-based raw materials such as root vegetables. Besides vegetable derived surfactants and betaines, Pro Green boasts natural fruit fragrances, is phosphate and animal cruelty-free, and contains no harmful additives or unnecessary ingredients.

The new range upholds the importance of sustainability to Bidfood, manufactured under an environmental management system accredited to ISO14001, and a quality system approved to ISO9001. It is also biodegradable to European standards.

Split between catering and housekeeping products, The Pro Green range is available in both ready-to-use and concentrated formulas. All the solutions are compatible and powered by Winterhalter’s™ technologically advanced product dispense systems, which utilise Pro Green’s reusable trigger flasks and containers, further reducing landfill waste.

“Consumers are becoming more conscious about the impact their choices are having on the environment and this is motivating their purchasing habits outside the home too. Establishments that want to improve sustainability, and appeal to the eco-conscious customer, can do that by choosing Pro Green, now with the added assurance there will be no reduction in cleaning standards,” said Andy Small, Bidfood’s Brand Controller.

Customers interested in changing to Pro Green can request a site audit by the Bidfood specialist team that will produce a tailored product solution and suggested training schedule for all employees.

The Pro Green range is available for delivery now with no minimum order requirements. Products in the range include:

PRO1 – Dishwashing:  Washing Up Liquid, Dishwasher Detergent, Bactericidal Spray Cleaner, Heavy Duty Cleaner and Degreaser, Enzyme drain maintenance system and Enzyme Floor Degreaser

PRO2 – Catering:  Surface Cleaner and Sanitiser Multipurpose Cleaner and Degreaser

PRO3 – Housekeeping: Bath and Washroom Cleaner, Window and Mirror Cleaner, Toilet Cleaner, Liquid Soap, Enzyme Digester, Enzyme Urinal Cleaner and Deodoriser, and Enzyme Hair Degrader.

PRO4 – Floorcare: Perfumed Multipurpose cleaner

PRO5 – Handcare: Antibacterial foam and hand sanitizer

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