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All Posts By Cristina Diaconu

Pasta Remoli is Opening in Wembley Park this August

Simone Remoli, Chef and Founder of Pasta Remoli together with co-founders Francesca Tarquini and Stefano Anfussi will be opening a new restaurant in Wembley Park, making it the fourth Pasta Remoli for the popular London-based casual dining fresh pasta group.

The new site just steps away from Wembley Stadium will offer guests the high quality, homemade pasta in a fast-casual environment that Pasta Remoli customers enjoy so much.

“What a location! We are right next to the iconic Wembley Stadium which means that concert days and football matches will attract thousands of people to our site.  We are thrilled to be part of the substantial revitalisation of the area and are surrounded by great bars, shops and restaurants so we’re in fantastic company.”

The beautiful, new, glass-fronted site is 100sqm inside, seating 50, and has an outside seating area of 75sqm.

The stylish contemporary interior of the new Pasta Remoli Wembley Park is designed for local residents, businesspeople, students, concert goers and football fans to eat great food quickly and comfortably with facilities for take-out and delivery.

The casual dining group offers homemade, traditional pasta dishes in a quick, affordable and authentic way, based on its unique concept where diners can choose their pasta, choose their sauce and then choose their cheese. Inspired by a love for authentic Italian ingredients, Pasta Remoli, often described as serving some of the best pasta dishes in London, will also offer a weekly-changing seasonal special, homemade breads, cakes and desserts.

Simone Remoli has said that the new opening is the next stage in the development of the Pasta Remoli brand and offering.  “We are gearing up for strong but gradual growth over the next five years, within London, and potentially elsewhere in the UK,” says Remoli.

“What’s important for us is that we maintain a quality experience for our diners, and that we stay true to our ethos – authenticity, quality, and very much doing things our way.  It is very important for us that we control our growth plans without having to compromise in order to meet expectations of outside investors,” continues Remoli.

Pasta Remoli currently has locations in Finsbury Park in North London, Westfield Stratford in East London and Ealing in West London.

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Ramsbury Estate Brings an English Countryside to Dalloway Terrace

Dalloway Terrace – described by Vogue as “One of London’s most Instagrammable restaurants”- will be offering Londoners a taste of summer in the English countryside with the launch of ‘Dalloway Summer Estate’ in partnership with Ramsbury, maker of single-estate spirits Ramsbury Gin & Vodka. From 24th July, guests will be treated to a two-month takeover at the renowned Terrace, complete with a striking English floral installation and refreshing cocktails made with ingredients grown on the Ramsbury Estate in Wiltshire. 

Hotly anticipated by Londoners and courtesy of master florist Nikki Tibbles Wild at Heart, the new look at Dalloway Terrace will evoke the sights of the English countryside, transforming the Terrace and neighbouring Coral Garden with an ode to the wild meadow flowers of the Ramsbury Estate. Incorporating silk daisies, cosmos, larkspur, delphiniums and foliage, with embellishments of vibrant coral quince blossom, the new look will perfectly complement the botanical notes of the Ramsbury Single Estate Gin

With every new season brings a new incarnation and this summer – alongside the stunning floral display – Dalloway Summer Estate will be complete with botanical cocktails on tap ensuring a more sustainable serve. Also on offer will be a unique G&T which drinkers are able to garnish themselves using flourishes fresh from the Ramsbury Estate, such as rosemary, quince, dried apple, lemongrass, dried lemon and fresh lime. 

Inspired by the countryside, the seasonal cocktail menu – created by Giovanni Spezziga (General Manager of Dalloway Terrace and The Coral Room) in partnership with Ramsbury Distillery – will offer a selection of summer serves, all priced at £13. Available for guests to enjoy on tap are The Bell, named after the Estate’s award-winning pub, featuring delicate flavours of Apricot, Black Olive and Rosemary mixed with Ramsbury Single Estate Gin, and The Estate Spritz, boasting Green Apple, aromatic Basil and sweetness from a Strawberry garnish, as well as Ramsbury Single Estate Vodka. There will also be a wider cocktail menu, including Ramsbury 

Reviver, Miss Dalloway Fruit Cup and Wiltshire Snapper, also incorporating Ramsbury Single Estate Gin and Vodka

New for summer 2019 at Dalloway Terrace will be all-day brunch, served from 11:00am – 5:00pm daily. Diners are able to choose fresh and healthy options such as Sea Bass Ceviche (Sweet Potato, Avocado, Plantain, Lime, Chilli – £14.50), Rainbow Acai Bowl (Seasonal Berries, Banana Assorted Nuts – £9), Avocado & Grilled Plum Tomato (Bloomsbury Chillies, Toasted Sourdough – £12) and Burrata (Seasonal Tomatoes, Pesto, Seeded Crackers – £12.50). Guests are also able to indulge in Dalloway Terrace’s signature Buttermilk Pancakes, served with either Berries & Lemon Curd of Bacon & Maple Syrup (£12)

Dalloway Terrace’s seasonal dinner menu includes tempting options full of ingredients sourced from the English countryside and beyond including Honey-roasted Beetroot Salad (Ricotta, Smoked Almonds, Sourdough Crisps, Summer Leaves – £12.50) and Warm Artichoke Salad (Chargrilled Artichoke, Broad Beans, Shaved Pecorino – £12). Also on offer will be options such as Wild Mushroom Risotto (Twineham Grange – £18), Shallot & Thyme Tarte Tatin (Crumbled Roquefort – £10) or – a dish synonymous with summer days spent on England’s coastline – Fish & Chips complete with Pea Puree and Tartare Sauce (£19). Dalloway Terrace is delighted to be donating £2 from every Fish and Chips purchased to the National Literacy Trust. This money will be used to give a local school the toolkit they need to develop their literacy skills and achieve a brighter future. 

Guests at Dalloway’s Summer Estate are also invited to enjoy dessert options including Apricot & Amaretti Tart (Clotted Cream – £8), Summer Pavlova (Seasonal Berries, Chantilly Cream – £8) or Peach Melba Coupe (Raspberries, Toasted Almonds – £9.50). The dessert menu also includes a wine pairing for each sweet treat and offers guests the choice of British cheeses served with Tomato & Red Onion Chutney (£14), or a selection of ice creams and sorbets (from £2.50 a scoop). 

Giovanni Spezziga says, ‘It has been an absolute pleasure to work alongside the team at Ramsbury Estate to create this list of cocktails inspired by the beautiful English countryside. I have loved working with such seasonal, fresh and homegrown flavours and can’t wait for our guests to sample the exclusive new menu on the Terrace this summer.’ 

Dalloway’s Summer Estate will be open from 24th July until mid-September between 08:00am and 11:00pm with reservations available up to two weeks in advance. No reservations are available for Dalloway Terrace’s patio or The Coral Garden – tables are allocated on a first come basis. 

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Regionally-Inspired Yorkshire Day Menu Launches at Dakota Leeds

A special Yorkshire Day menu packed with regional delights is being launched in one of the city’s leading restaurants – The Grill at Dakota Leeds is offering two and three-course meals from £15 on 1 August, with a complimentary cocktail made with gin distilled in Harrogate.

Starters include Whitby crab on toasted sourdough, Sykes ham hock terrine and a Jerusalem artichoke soup served with a Wensleydale cheese croquette.  On the main course menu diners can choose from Yorkshire lamb, Ilkley beer-battered fish and chips or a beetroot salad made with locally-sourced produce.

To complete the special Yorkshire Day menu, dessert options include a Yorkshire curd tart, parkin ice cream or Harrogate Blue cheese with chutney, quince jelly and crispbreads.

The two-course menu is priced at £15, or £20 for three courses, and Yorkshire Day diners will receive a complimentary ‘Gooseberry Southside’ cocktail made with Slingsby gin.

Andrew Creese, General Manager at Dakota Leeds, said: “We are delighted to be showcasing some of the county’s finest produce through our exclusive Yorkshire Day menu.

“From Wensleydale to Whitby we have hand-picked a selection of Yorkshire delights that are not to be missed. 

“And to celebrate the 1st of August in true Yorkshire style, we have teamed up with Harrogate-based Slingsby Gin to offer all diners a special Gooseberry Southside welcome cocktail on arrival.”

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Franco Manca Launches New Pizzeria at Trinity Leeds

Sourdough pizza pioneers Franco Manca have launched their very first Leeds pizzeria. Bringing Neapolitan pizza to the city of Leeds, the much-loved pizzeria has also pledged to help local communities by donating to local homeless shelters and food banks, one pizza for every pizza enjoyed by our customers at our newly opened Leeds home.

The initiative will run for two weeks from opening; 23rd July – 5th August 2019 and the team are keen to hear from anyone at local homeless shelters and foodbanks that wish to request a donation.

The move follows the company’s previous initiatives to help those without food or shelter, such as throughout last December, when the restaurant donated thousands of pizzas to help those going hungry.

In addition, to celebrate the pizzeria’s opening, from 23rd July – 5th August 2019, Franco Manca will be offering all dine-in customers their delicious sourdough pizzas for just £5.00 – the price of the first pizza on their menu.

Customers will be able to order one of the daily specials or choose from seven regular meat, veg and vegan pizza options, including fan-favourite ‘the no. 4’, which features roasted cured ham, wild mushrooms and a mix of mozzarella and buffalo ricotta.

With fresh sourdough handmade on site every day and natural Italian wine, Franco Manca was the first pizzeria to offer sourdough pizza in the UK. Located at 1 Trinity Street, Leeds, LS1 6AP, the pizzeria opened its doors to Leeds citizens on 23rd July.

The slow-rising sourdough, unique to Franco Manca, dates back to the late 18th century. First procured by the pizzeria’s founder, Giuseppe Mascoli, near the city of Naples, the recipe still honours the ingredients and methods that make the age-old style of Neapolitan pizza unique, delicious and world-renound.

Emiliano Ruzzu, Franco Manca’s Leeds Head Pizzaiolo, said:

“We’re thrilled to have opened the doors of our very first Leeds-based pizzeria! The team couldn’t be more excited to bring our delicious sourdough to the city – make sure you pop by in the first two weeks, as every single one of our pizzas will be just £5. During this time, we’ll also be donating one pizza to a local charity or shelter for each one bought, showing support for our new neighbours. If you know anyone who might benefit from this, please get in touch via – we’d love to hear from you!”

 Dan Wharton, Marketing Manager at Trinity Leeds, said:
“We are delighted to welcome Franco Manca to our vibrant food offering at Trinity Leeds. It’s great to see the store showing additional support for the local community that we serve, and we hope people stop by to tuck into their scrumptious sourdough pizza – knowing that they will also be feeding the homeless at the same time.”

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The Kings Arms Hotel and Six Restaurant Launches

Located idyllically between Bushy Park and bordering the maze of the Royal Hampton Court Palace The Kings Arms Hotel and The Six Restaurant, envisioned by Michelin starred chef Mark Kempson, is set to open this August. 

The Six Restaurant will feature a menu designed Chef Kempson and the kitchens will be headed up by Head Chef Jack Scoines. Local produce will be championed, with a menu that nods to traditional British cuisine but with a modern twist. 

Key dishes for the summer season include the Palace Garden Salad, which features herbs and vegetables picked from the Hampton Court Palace Kitchen garden, Whole Native Lobster, served with a moreish tarragon butter and a crisp garden salad, whilst a classic hearty burger sits at the centre of the menu.

Mark’s career has spanned more than 20 years, beginning in a small Hampshire hotel, moving onto the two Michelin star The Vineyard in Berkshire, to eventually head up his own restaurant Kitchen W8 where he secured a Michelin star. 

His Head Chef at The Six, Jack Scoines, attributes his love of food to his foodie upbringing and thoroughly believes in a locally sourced, ethical menu. Previous experience includes the 3 rosette restaurant at The Randolph Hotel in Oxford.

With such an exquisite location, the Grade 2 listed hotel dating from 1709, is being brought back to life with inspiration taken directly from its beautiful surroundings; and the unique proportions of this storied property are cleverly accentuated to create a warm home away from home feel.

Opening to the lounge and reception, pink and pale grey tones create a calming arrival for guests. Antique marble tables and period seating offer a comfortable and cosy setting, whilst an abundance of greenery brings a unique orangery style to the space.

Through to the bar where warm indigo velvet is dappled with ochre light flooding in through the gold-toned stained glass windows. In The Six Restaurant, pale walls are lined with deep navy banquettes and, in keeping with the period style of the property, the original wooden fireplace has been beautifully restored.

All 14 bedrooms have been lovingly renovated to create a feature of the unique proportions expected with such a mature property. Three colour schemes were chosen, utilising the hues surrounding the property. Rich bottle greens, smokey blues and warming pinks are carried from the fabrics right through to the handmade mosaic tiles used in the rain showers and back out to the botanical-printed curtains lining the rooms views.

Championing British and locally sourced materials was an important factor when reimagining the hotel and restaurant. Many of the suppliers are local to the property, including fabrics from British manufacturer Angel & Boho and small local business Jenny Betts, creating skincare products for each of the guest rooms. They have also worked with local businesswoman Christine Wilford from Green Arden to create a stunning private terrace at the front of the restaurant where guests can eat and drink while enjoying the lush and green surroundings.

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Get Summer Sizzling with New Street Food Vendors at Trinity Kitchen

Five tasty new names – Let’s Go Ostrich, The Cheese Yard, Ripple and Roll, Dog Almighty and Sri Non Kitchen – have all arrived at Trinity Kitchen.

Taking residency for the next nine weeks, the latest street food eateries have each brought their own unique, mouth-watering dishes to Leeds, designed to spice up the summer holidays. 

Let’s Go Ostrich is providing an exotic and healthy edge to the burger by serving one of the world’s leanest meats – the ostrich. Guests can select a classic burger or opt for a speciality topping including; JD mayo, blue cheese, cheddar & plum chutney or caramelised onions & mushrooms.

For a cheese-centric menu, The Cheese Yard is the place to be! Using the finest, locally sourced ingredients, guests can indulge in one of its delicious high-end street feasts including the Yorkshire blue & bacon grilled sandwich or the three-cheese mac & cheese.

Dog Almighty is serving artisan, beechwood smoked pork hot dogs, 100% beef mutts and juicy vegan dogs, all handmade in Yorkshire. Loaded with an array of homemade and home smoked toppings and dirty fries, it is designed to ensure everyone can indulge in an almighty top dog this summer. 

Sri Non Kitchen is offering shoppers a taste of Thailand with a range of sweet, sour and spicy authentic Thai delicacies such as their aromatic green chicken curry, chicken satay, crispy chili chicken and pineapple fried rice.

For a show-stopping sweet treat, Ripple and Roll will be creating its mesmerizing rolled ice cream in front of your eyes. In a two-minute thrill ride of a show, its signature West Country ice cream is combined with your choice of ingredients ranging from fresh fruit to Ferrero Rocher and Nutella and everything in between, before being transformed into a dazzling ice cream roll.  

Dan Wharton, Marketing Manager at Trinity Leeds, said: “We are very excited with this latest Trinity Kitchen changeover.

“From exotic ostrich burgers to refreshing ice creams, each vendor has brought their speciality dishes to Leeds that have been perfected over many years – and coupled with our unique venue, we are positive that they will all be a big hit with customers this summer.”

With a concept that is completely unique to Trinity Leeds, Trinity Kitchen rotates several new food retailers every few weeks, offering visitors a vibrant mix of restaurants, bars and street food vans.

The new arrivals will be at Trinity Kitchen trading alongside permanent outlets Chicago Rib Shack, Pho, Rola Wala, Tortilla, Doner Shack, Absurd Bird and Pizzaluxe.

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How Is the Hospitality Sector Combating Their Waste

The plastic in our oceans has shocked the world, with more and more people waking up to the true extent of the impact our past waste habits have had. Now, every sector is under scrutiny: do we need to use plastic straws? Do vegetables need shrink-wrapped packaging? Can we reuse food destined for the bin?

According to Wrap, more than 2 million tonnes of waste is produced annually by the food and hospitality sectors in the UK:

  • Hotels — produce 289,700 tonne of waste each year, including 79,000 tonnes of food waste (9% total food waste from the sector).
  • Pubs — produce 873,800 tonnes of waste each year, including 173,000 tonnes of food waste (19% total food waste from the sector). 
  • Restaurants — produce 915,400 tonnes of waste each year, including 199,100 tonnes of food waste (22% total food waste from the sector).
  • Other hospitality sectors’ food waste contributions: quick service restaurants (8.3%), staff catering (2%), leisure (7%), services (3%), healthcare (13%) and education (13%).

The issue isn’t unique to the UK either. The National reported on the issue of food waste in Dubai, with the problem being particularly fuelled by hotels and restaurants wasting ingredients on over-the-top portions. 

Al-Monitor reported on the Egypt’s bigger supermarket chains, who are wasting 20% of their produce because they lack the correct storage capabilities. The news outlet also reported that, like in Dubai, the issue of food wastage from hotels and restaurants is also particularly problematic in Egypt. Buffet-style offerings can reuse and recycle food not taken, but many customers “have the habit of piling their plates”, says Egyptian Food Bank CEO, Moez El Shohdi. Anything uneaten on the plate goes in the bin. 

What can be done to address the problem? We asked leading skip hire and waste management experts Reconomy, to investigate the various processes that are being implemented throughout the hospitality sector to tackle waste heading to the landfill. 

Waste food

JD Wetherspoons has joined up with FareShare in order to put its waste food to better use. SHD Logistics reported on the matter, saying that the food donated by the pub chain is surplus after a recent menu shake-up, or food that has had its outer cases damaged. While not problematic for the food itself, it isn’t cost-effective to make it commercial-viable again. 

Food reusing is gaining popularity as a means to keep it off our landfills. The Real Junk Food Project is a UK-based global movement with the goal to “abolish surplus food. This is achieved by intercepting food waste from a variety of places, such as hotels and restaurants, and using it as ingredient to prepare and serve in its many cafés and pop-up stalls across the country. The Real Junk Food Project also runs a “Pay As You Feel” scheme – basically, you pay what you want. You can part with your money, or your time by helping as a volunteer if you want to. The aim is to make sure everyone has access to a meal, which everyone could, if this usable food doesn’t go to landfill. 

The project has flourished to the point that they now have sharehouses for people to help themselves to surplus stock to use at home. Again, customers pay nothing or something, money or time. 

The idea of Pay As You Feel has grown across the world too. Over in New Zealand, Nic Loosley has opened a Pay As You Feel restaurant called Everybody Eats, where visitors can enjoy a three-course meal prepared from food headed to landfills. The food would only have gone to waste otherwise and is better used to help feed those who might not be able to enjoy a meal otherwise. According to Loosely, around a third of people do leave money for the meals. 

Relying less on others 

Customers respond well to local produce and supporting the local community, so the hospitality industry can certainly benefit from this. Forbes revealed some of the ways the eco-hotel and spa, Six Senses, maintains luxury with sustainability. From villas built to stay cool, to air conditioning that turns off if the doors are opened, Six Senses have thought of everything when it comes to embracing balance. 

The hotel has its own garden to supply the kitchen with fresh ingredients. The garden is tended to without synthetic chemicals and is fed with recycled water. Any hotel or restaurant with the capacity to do so should look into planting a garden for its kitchen use, even if it is just a small herb garden – any small change can reduce the need potentially over-purchase from a supplier. 

They even have their own still and sparkling water in reusable glass bottles. Plus, the company actually treats, purifies, and mineralises its own water! 

Consider plastic waste 

A study titled The Planet Around You: How Hospitality Businesses Are Addressing The Sustainability Challenge was conducted by BRITA UK. In the publication, it was noted that 70% of businesses are currently looking to cut down on single-use plastics, like straws and water bottles. Plus, 64% of consumers said they would likely return to a shop with the intent of making a purchase, if they could refill their water bottle. 

Refillable water bottle stations should be supported more, according to Green councillor Martha Wardrop. Speaking to the Evening Times, she said: 

“[There is a] need to help turn the harmful tide of plastic waste and little from single-use plastic bottles,” she said, “which is damaging the marine environment and blighting our streets.” The councillor went on to say that pubs and cafes could do their part by offering free drinking water to everyone, not only customers, by signing up to an initiative such as Refill. 

The plastic problem goes further than just bottles though. USAToday revealed steps a number of hotels are taking in an active attempt to lower the use of plastic. From the Hilton vowing to remove all plastic straws from its hotels by the end of 2018, to the Marriott replacing the individually offered toiletries with reusable dispensers, no one is resting on their laurels. Taking a look at airlines, United Airlines recycled 13 million pounds of plastic and other materials in 2016, and Alaska Airlines are currently in the process of replacing plastic stirring sticks with white birch stirrers. Over in the fast food sector, McDonald’s have chosen to remove plastic straws from use at their restaurants. 

Are there plastic-free alternatives that could be used in your own firm? 

The report concluded that over 40% of hospitality companies want more advice to become more sustainable. If you are one of these businesses, reach out to Reconomy for advice. Could you offer water refills, or switch out plastic single-use bottles to alternatives? What can you do today to avoid leaving a mark on landfills? 


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London’s Brightest Culinary Stars for Summer Series of ‘Allpress Lates’

Allpress Espresso will be teaming up with some of the most respected names in food and drink this summer to mark their 30th birthday, in a new exciting series titled Allpress Lates. The series of free to attend, one-off weekend events will showcase old favourites and new creations from the likes of Mr Lyan Studio, Margot Henderson, Claire Ptak, Bad Sports, Olia Hercules, Towpath Café, SnackbarBelles Hot Chicken, WildflowerThree Sheets and Max’s Sandwich Shop. 

Sharing in Allpress’ desire to unite independent thinkers, the line-up of guest chefs and mixologists will bring fun, creative and unique events to the Allpress Dalston roastery garden, which will be open late into the evening for the first time.

Kicking off proceedings on Friday 26th July will be Regent’s Canal’s beloved Towpath Café. The iconic waterside eatery will bring their honest, seasonal and homely food inland and into an evening setting for one night only. Max’s Sandwich Shop, which has built a cult following from their small restaurant in north east London, have devised a grilled Brindisa chorizo bun for the evening, which will be popping up on Friday 9thAugust alongside cocktails from Dalston favourite Three SheetsBelles Hot Chickenwill be making the journey over from Australia especially for Allpress, to serve their hugely popular chicken and natural wine selected by former Noma sommelier Yukiyasu on 31st August. 

Snackbar, the former pop-up and soon to be permanent café from Freddie Janssen, will be next on Friday 6th September. Hackney’s favourite taqueria and dive bar Bad Sports will bring their own unique brand of party to the Allpress garden on Friday 13th September, and ex-Peckham favourite, Wildflower, will serve a menu of fresh vegetarian and vegan food on Friday 20th September. To finish the series, fellow New Zealander and acclaimed chef Margot Henderson of Rochelle Canteen and renowned Californian baker Claire Ptak of Hackney’s Violet (and baker of the last Royal Wedding cake for Prince Harry and Megan Markle) are partnering for a special grand finale on Friday 27th September. Plus, from 9th August and onwards at all the Lates, Allpress will be serving the ultimate Tennessee Nitro Espresso Martini, created by Mr Lyan Studio and Jack Daniels, using Allpress cold brew coffee.

Alongside their summer Lates series, Allpress will be collaborating with sustainable food brand Knuckle, who will bring award-winning chef and cookery writer Olia Hercules to the café for a ticketed supper club on Friday 2nd August. Additionally, Alex Hely-Hutchinson of Covent Garden’s much-loved 26 Grains will host a one-off ticketed event on Thursday 29th August. 

The Allpress team comment: “Allpress Lates was hatched over a few wines on one of many evenings spent in the garden at the roastery. We came up with our ultimate wishlist of creatives and innovators who would be involved and the line-up has blown us away. It’s a privilege to work with such an exciting group of restaurants, bars, bakers and chefs on this series of events. We’re delighted to share our thirtieth birthday celebrations with them.”

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Square Root: Zero Alcohol Is Having Its Moment

Following news that Sainsbury’s are going to be opening an alcohol-free pub later this month, Square Root – the East London-based soft drinks company – have created a high-quality alternative to other non-alcoholic drinks on the market.

Sainsbury’s have noted a huge spike in low and non-alcoholic drink sales over the last year alone, with almost a third of 16-24 year olds not drinking at all. Even more staggeringly, the supermarket have recorded a 31.8% increase in sales of low and non-alcoholic drinks in the last twelve weeks alone.

As a counterpoint to the big brand supermarket products, and part of the bigger picture on 0% drinking habits, Square Root launched their non-alcoholic Gin & Tonic earlier this year for this exact reason. Founders Robyn Simms and Ed Taylor spent over 12 months developing a drink which has all the botanical magic of a gin & tonic – full of zesty, crisp, citrus notes, a hint of spicy pepper, aromatic herbs and the all-important bitterness of quinine – but none of the alcohol.

What’s more, this July they have launched a brand new Strawberry Soda, a celebration of British summertime and the perfect accompaniment to Wimbledon, picnics in the park or Friday night drinks in the pub. 

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The Nation’s Favourite Dish Has Almost 75g of Fat and Over 1,100 Calories

New research conducted by a professional marketplace with the help of nutritionists on their platform has uncovered the nation’s favourite dishes, as well as how many calories and grams of fat each contains. The traditional full English fry-up topped the list, containing 1,180 calories as well as 74.9g of fat, with a beef roast dinner following closely, with 1,012 calories and 27.2g fat. 

Alongside uncovering the nations favourite dinners, the research also found that over half of Britons never eat their five-a-day, with a further one in 11 admitting they never eat fruit and one in 16 admitting they never eat vegetables.  

The team at professional marketplace polled over 2,000 UK-based adults on what they enjoy eating the most and then, using nutritionists on their platform, they calculated how many calories are in each dish as well as the amount of fat.

Individuals were first provided with an extensive list of meals and were asked to select what their favourite dish was, with the following five emerging as the nation’s favourites: 

1.      A full English – 13%

2.      Beef roast dinner – 12%

3.      Chicken tikka masala – 12%

4.      Pizza – 10%

5.      Fish and chips – 9%

Taking this into account, nutritionists that are on the Bidvine platform then calculated how many calories and grams of fat are in each of the nation’s favourite dishes, using their insight. The results were as follows:

1.     Pizza – 2,900 kcal, 140g fat

2.     A full English – 1,180 kcal, 74.9g fat

3.     Fish and chips – 1,077 kcal, 59.8g fat

4.     Beef roast dinner – 1,012 kcal, 27.2g fat

5.     Chicken tikka masala – 956 kcal, 51.4g fat

When asked if they manage to eat their recommended five-a-day, over half (51%) stated they ‘never’ do. What’s more it was uncovered that one in 11 (9%) admitting that they ‘never’ eat fruit and a further 6% admitted to ‘never’ eating vegetables.

Russ Morgan, Co-Founder of, commented:

“It’s shocking to read about just how many calories are in dishes that some of us may eat on a weekly basis. Some of these meal choices take up a large chunk of a calorie and fat RDA and, in pizza’s case, it exceeds them both dramatically. Try not to eat these meals too regularly and be sure to balance the effects of consuming so many calories and a high level of fat by doing some exercise throughout the week and eating a few healthier meal options.”

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