Sign up to be the first to know about blog features

All Posts By FEAST Editorial Team

Powering Up HP’s Engage One Prime

Avatar By Posted on 1 m read

Powering Up HP’s Engage One Prime with SV’s Register Software at Retail Expo

Today’s successful high street retailers are looking for game changing innovation to stay ahead of the pure play online retailers. The state of the art HP Engage One Prime coupled with Smart Volution’s Register software is the ideal combination to help power a successful retail operation.

Justin Coward CEO of Smart Volution said “We are delighted to have partnered with HP, I know that they are totally committed to bringing great hardware to market backed with excellent product support. Merchants need to know that they can rely on their POS equipment day in and day out in what can sometimes be a ‘challenging’ environment. The HP Engage One Prime is brilliantly styled and will enhance any retail space with the added peace of mind the HP brand brings.”

You can see the Smart Volution Register EPOS solution seamlessly working with the HP Engage One Prime (and it’s peripherals) at the Retail Expo on the HP booth #5E70 on the 1st & 2nd May at London Olympia.

No tags

Share this article

Sleaford Quality Foods

Avatar By Posted on 1 m read

Sleaford Quality Foods to change all plastic packaging from black to white

Sleaford Quality Foods (SQF), cross-category supplier of ingredients to the manufacturing and foodservice sector, has strengthened its commitment to sustainability after revealing it is converting all its plastic packaging from black to white.

The news comes after SQF unveiled a pledge in February to ensure all its packaging is recyclable or compostable by 2022.

Richard Oke, marketing manager at Sleaford Quality Foods, said: “It’s pleasing to announce that we are in the process of removing ALL black plastic from our packaging range. White plastic is more environmentally friendly than black and can be more easily sorted for recycling by large machinery.”

“This reaffirms our commitment to sustainable working practices in response to increasing consumer and client demand for greener packaging products. We’re committed to ensuring that SQF is at the cutting edge of sustainable packaging technology.”

The first SQF products to benefit from the new, more sustainable packaging are the Chef William black tubs used for products such as gravy, soups, bouillons and salt.

The roll-out of white tubs will start in May, with customers scheduled to see new tubs in early June.

No tags

Share this article

5ive and S Club at the Ultimate Pop Reunion

Avatar By Posted on 1 m read

S Club and 5ive, the icons of British pop, will join forces for the ‘Ultimate Pop Reunion’ Tour this May.

With remarkable success in the late 90s and early 00s, both groups will perform their greatest hits from their collective career, boasting 7 albums, 11 No.1 singles, 3 Brit Awards and countless singable choruses coming together for a tour like no other.

Bring It All Back with Bradley McIntosh, Jo O’Meara and Tina Barrett as they take you to pop heaven with your favourite chart topping bangers such as, Reach and Don’t Stop Movin’!

Scott Robinson, Ritchie Neville and Sean Conlon will be making sure you ‘Keep On Movin’’ all night long!

The dates for the tour include: the 17th of May at Sub 89 in Reading, the 18th of May at Plug in Sheffield, the 19th of May at SWX in Bristol, the 25th of May at Tramshed in Cardiff and the 16th of May at Engine Rooms in Southampton.

Share this article


Avatar By Posted on 3 m read

Since opening, The Wellesley has cemented itself as one of the city’s most extravagant hotels, serving London’s elite and discerning international travellers. Its new and exclusive selection of tipples includes a cocktail using rum infused at the hotel with Behike 52 cigar leaf, in addition to a cocktail dedicated to its Rolls-Royce chauffeur service for guests.

The boutique-grand hotel, overlooking Hyde Park, opened its doors in December 2012 and has become renowned for its world-class cigar offering alongside Art Deco interiors, weekly live jazz and highly personal service. Its five year anniversary cocktail menu has been inspired by the hotel’s offering and curated by the manager of its Crystal Bar.

With one cocktail to represent each year of The Wellesley Knightsbridge, the menu includes:

Medio Tiempo: Dedicated to the hotel’s illustrious cigar collection

The Medio Tempo is made with Havana Club Rum infused at the hotel with Behike 52 cigar leaf. Mixed with vermouth, chocolate liqueur and chocolate bitter, it is finished with wood smoke for a smoky aroma.

Bossa Nova Bass: An ode to the hotel’s elegant Jazz Lounge

The fruity Bossa Nova Bass is inspired by the Brazilian jazz genre, and is made with gin, apricot brandy, lemon juice, Galliano liqueur and pineapple juice.

Silver Lady: In honour of the hotel’s Rolls-Royce

The Silver Lady is a take on the 1920s sidecar cocktail and named after the bonnet ornament of the hotel’s Rolls-Royce, which offers a complimentary drop-off service to all guests. It consists of Calvados, Grand Marnier and lemon juice.

Ella Fitzgerald: In celebration of The Wellesley’s Art Deco design

The Ella Fitzgerald is dedicated to the 1920s icon and ‘Queen of Jazz’ as a nod to the hotel’s 1920s Art Deco interior design. It is made using Chivas Regal 12, vanilla syrup, hibiscus citron tea and Mandarine Napoleon.

The Wellesley Martini: A nod to 1920s icon and cigar aficionado Winston Churchill

The Wellesley Martini is a staple in the Crystal Bar’s history having been served since day one, made using Belvedere vodka and homemade vermouth with a pomelo twist. It was known to be a favourite of Winston Churchill, whose portrait hangs in the Cigar Lounge painted directly onto tobacco leaves.

The menu is now available in The Wellesley Knightsbridge’s Crystal Bar until 1 January 2018, and can be savoured at the bar, in the opulent Cigar Lounge or on the heated cigar terraces. The Crystal Bar’s walls are adorned with glass display cases which contain the hotel’s impressive whisky, cognac and Armagnac collections. These include a couple of bottles of rare 1770 Cognac.

Five years at The Wellesley Knightsbridge in numbers

Having served London’s most discerning guests since December 2012, The Wellesley Knightsbridge has:

–       Bought and sold the Coutanseaux 1767, the world’s oldest Cognac

–       Made and sold over 180 truffle pizzas, priced at £200 each

–       Popped over 12,000 corks of Champagne magnums to serve to guests

–       Chauffeured almost 70,000 guests over 90,000 miles of London’s roads in the Rolls-Royce

–       Sold over 110,000 cigars, including the £6,000 Cohiba Behike 40th Anniversary cigar

–       Fulfilled over 210,000 butler requests

–       The concierge team also received a request for a diamond-encrusted teddy bear costing £38,000

No tags

Share this article


Avatar By Posted on 4 m read

British-inspired restaurant in The City of London launches Christmas party package and Christmas Day menu to get Londoners into the festive spirit

London, November 2017 – This December, The Lampery, a recently-launched all-day dining spot located in the heart of historic London, is launching its Christmas party package to kick off the festive season in style. The perfect place for an upbeat and energetic celebration, the restaurant will be serving up a selection of delicious British dishes to the backdrop of the in-house DJ, mixing everyone’s favourite tunes to get the party started. With prices starting at £25.50 per person, The Lampery team will take all the hassle out of party-planning, leaving guests to enjoy the festivities.

For those looking to celebrate Christmas Day in London, The Lampery will also be offering a specially-created feasting menu, priced at £49.

Festive Dining

Available to book between 16th November and 23rd December, The Lampery’s Christmas party package features a three-course menu of dishes, each inspired by classic Christmas flavours such as winter truffle, clementine zest and brandy butter. Created by head chef Francesco Zanchetta, guests can expect to indulge in locally-sourced fare that has been expertly cooked, starters include; Champagne & beetroot cured salmon gravadlax, prime duck liver foie gras served with truffle brioche and a classic Cullen Skink, a mix of British haddock, potato, blanched onions and sorrel.

A selection of seven delectable main courses including prime beef wellington with wild mushrooms, winter truffles & Burgundy jus, and seared highland mallard breast with a sloe reduction & winter kale follow. The meal will draw to a close on a high, with desserts including; The Lampery Christmas pudding, an Amaretto, clementine zest and cranberry pudding served with brandy butter, Damson tart with Cognac & Earl Grey ice cream and poached pear with Maldon salted caramel & cinnamon roulade.

For those looking to end the meal with a savoury slant, there is also the option of Paxton & Whitfield premium stilton served with ale chutney, ash crackers and a glass of port.

Guests can choose from the extensive wine menu to pair with each course or branch out and try the bar’s specially-curated Christmas cocktail list.

Christmas Day

For those looking to ditch the cooking and washing up in favour of a stylish meal to celebrate Christmas Day, there is no better choice than The Lampery’s three-course feasting menu. Priced at £49 for adults and £22.50 for children, guests can choose from a host of options including a two-bird roast of turkey and partridge with a pear & chestnut stuffing, slow-cooked leg of lamb and shallot Tatin with a chestnut crust.

Lunch will be served from 12.30pm with last orders at 3pm and dinner will be served from 6pm with last orders at 9pm.
The Lampery is the latest addition to the capital’s booming dining scene, a no-nonsense restaurant with a passion for British ingredients. Located in the heart of one of London’s most historic neighbourhoods, it is the perfect new destination for a celebration, a long lingering dinner with friends or a snappy work lunch.
For more information about The Lampery, please visit:
Instagram: @thelampery / Twitter: @TheLampery / Facebook: /thelampery
For more information and photography please contact Kate Licnachan and Grace Roome
at Hue & Cry Agency on:
T: 020 3829 5690
Notes to editors
The Christmas party package is priced as below, a minimum of six guests is required to book this package.
· Lunch daily & dinner Sunday to Wednesday:
o Two courses: £25.50
o Three courses: £30.00

· Thursday, Friday & Saturday dinner with DJ:
o Two courses: £27.50
o Three courses: £32.00

The Lampery
Location: 1 Seething Lane, London, EC3N 4AX

Proprietors: Apex Hotels
Cusine: British
Capacity: 80
Restaurant Hours:

Breakfast: Monday-Friday 6.30-10.30am (Saturday-Sunday 7-11am)

Lunch: Everyday 12-2.45pm


Monday – Wednesday 5-10.30pm
Thursday – Saturday 5-11pm
Sunday 5-9.30pm


Monday – Wednesday 12-11.30pm
Thursday-Saturday 12-12.30pm
Sunday 12-10.30pm

The Lampery terrace is open daily for drinks throughout the day, with food served as per the bar and restaurant hours. It closes at the same time as the bar.

Reservations: are accepted and can be made online. Email or call 020 7977 9500.

Apex Hotels
Apex Hotels is one of the UK’s leading independent operators of four-star contemporary hotels. Headquartered in Edinburgh, the group operates ten hotels in London, Edinburgh, Glasgow, Dundee and Bath.

Apex City of London Hotel boasts an impressive collection of modern bedrooms – including family rooms and suites – state-of-the-art conference facilities and little touches of luxury synonymous with the Apex brand.

No tags

Share this article

How to bake mince meat pastry pies for Christmas

Avatar By Posted on 2 m read

Mince Meat Pastry
325g-cooking apples, peeled, cored and chopped 270g all-purpose flour
115g shredded suet 1.5g salt
150g raisins 140g butter
115g sultanas and currants 110g caster or powdered sugar
115g mixed candied peel 2 egg yolks
150g soft dark brown sugar 1 whole egg
Zest and juice of 1 lemon and orange Few drops vanilla essence
30g nibbed almonds
2 tsp mixed spice
1 tsp cinnamon
Large pinch fresh grated nutmeg
0.5g ground ginger
0.5g salt
4 tbsp brandy
1. Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12
hours to marinade.
2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours at 140°c /
3. Leave to cool stirring from time to time and then stir in the brandy.
4. Spoon the cooled mixture into storage jars and cover with waxed discs and seal. This is then
ready to use, however it’s best to leave it to mature for one month.

1. Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add
the butter mix till crumb like. Add the sugar then eggs and yolks, it will slowly come together,
then refrigerate for 1 hour.
2. Roll the dough out between two sheets of parchment to a 0.5cm thickness, then let it rest for
10 minutes. Cut out 48 pieces with a round cutter, you need the tops to be medium and the
bottoms to be large.
3. Make the mince pies in either small Yorkshire pudding moulds or tartlet cases. Lightly grease
the moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid,
crimp the edges and bake at 180°c /375°f for about 10-15 minutes, dust with icing sugar.

No tags

Share this article

3 Festive Recipes to Cook Up this Xmas

Avatar By Posted on 4 m read

Christmas is a time of indulgence, with crispy roast potatoes, juicy pigs in blankets, and boxes of moreish chocolates. You probably have your favourite tried-and-tested festive recipes to follow too, with lots of us following family traditions of making dishes in particular ways. But how about trying a new festive recipe this time round?

Clear your fridge freezer out to make room for your festive treats (wouldn’t it be handy to have a big Fisher & Paykel fridge at this time of year?), then roll up your sleeves to do a spot of Christmas cooking…

Cranberry sauce

Cranberry sauce out of a jar is absolutely fine, but once you’ve made your own, you’ll never go back. This recipe is just sweet enough, with plenty of depth of flavour and lots of zing:


75g light brown soft sugar

250g fresh cranberries

1 orange, peeled and chopped

½ teaspoon mixed spice

A pinch of freshly grated nutmeg

A splash of port


Blend all of the ingredients together in a food processor until smooth. Taste, adding a little more sugar if you’d prefer it to be sweeter. Serve it cool, or as Nigel Slater suggests, gently heat it through and devour it warm alongside your roast turkey.

Mince pies

If there’s one thing that’s a whole more delicious when it’s homemade, it’s a mince pie. This recipe makes a batch of buttery, lightly spiced mince pies – perfect with a cup of tea or with a small glass of sherry on Christmas Eve:


500g strong plain flour (and a little extra for dusting)

175g icing sugar

375g cold butter cut into cubes

Zest and juice of 1 large orange

500g mincemeat

1 egg, beaten


Heat your oven to 190C/170F/gas mark 5. In a food processor, combine the flour, icing sugar and butter until it forms fine crumbs. While the blade is running, add the zest and 3 tablespoons of orange juice. This will form clumps – add a little more of the orange juice to bring the pastry together.

Press the pastry into a ball, then chill it in the fridge for 30 minutes or until firm. Roll out the pastry on a lightly floured surface until it is the thickness of a £1 coin. Cut 12 circles using a pastry cutter and lightly press each into a non-stick bun tin.

Re-roll the trimmings and stamp out 12 stars for the top – they should be just large enough for the points of the starts to touch the outer edge of the pastry cases.

Fill each round with 1 tablespoon of mincemeat, then lightly press a pastry star onto the top of each. Take care not to overfill the mince pies. Brush the top with egg and bake for 15 – 20 minutes until golden and crisp.

Festive cherry trifle

After a large Christmas dinner (and perhaps a second helping of roast potatoes), you’ll want a dessert that feels indulgent yet refreshing. This cherry trifle is exactly that – reduce the amount of cherry jam if you’d like it to be a little more tart, and see if you can resist dipping a spoon in it every time you walk past the fridge…

450g cherries, de-stoned (reserve a few whole cherries for the top)

340g cherry jam

450g madeira cake

100ml kirsch

5 Amaretti biscuits, broken

300ml double cream


In a pan, cook the cherries and cherry jam over a medium heat for up to 10 minutes, until softened. Remove from the heat and allow to cool slightly.

Cut the madeira cake into 1cm-thick slices, spreading half the cake slices with the cherry jam. Sandwich the remaining cake slices and cut them in half.

Pour the kirsch into a shallow bowl, dip each sandwiched cake slice into the liqueur, then arrange into the base of the trifle dish. Line the edges of the dish, then fill the centre with the remaining sandwiches. Pour the remaining kirsch on top of the sandwiches, then spoon the cherries and juice from the pan on top of it all. Scatter over the broken Amaretti biscuits.

Pour over cool custard, whip the cream lightly and spread it over the top. Decorate with fresh whole cherries and chill for up to 24 hours before serving.

Will you be trying any of these delicious Christmas recipes this year? They’re all very straightforward to make, don’t require too much in the way of equipment and can simply be left in the fridge or in an air-tight container before being eaten; perfect when fridge space is at a premium.


No tags

Share this article

To coin a phrase…

Avatar By Posted on 4 m read

Today we’re returning to our series looking at curious English phrases and expressions – things we might say and understand the meaning of, without really knowing where they come from.

Our language is peppered with odd idioms like these. Sometimes their origin is straightforward and obvious, but other times it could be more obscure or simply lost in the mists of time. Today we look at phrases beginning with the letter ‘W’:

Whole nine yards: If someone gets ‘the whole nine yards’, they get the full measure of something, all of it and nothing less. As to the origin of this phrase, there is perhaps no other with so many competing theories and so little solid evidence to support any of them as being correct! Some of the explanations put forward include that nine yards is the length of cloth needed to make a traditional highland kilt, or an Indian sari, or a man’s three-piece suit, or even a shroud for a corpse. Any less than the whole nine yards and you will end up with an inferior product. Other theories suggest the correct number of ‘yards’ (spars or masts from which sails are hung) on a sailing ship, a term from American football, or the capacity (in cubic yards) of concrete wagons ­– if you ordered a full load you got the whole nine yards. There are serious flaws in all these theories. Probably the most popular is that the phrase originated among Second World War American aircrew, whose.50 calibre machine guns were fed by ammunition belts that were 27 feet long. If the guns ran out of ammunition, the pilot or gunner had given the enemy the whole nine yards. Sadly, since the phrase is found in newspapers as early as 1907, this theory is also suspect.

Whipping boy: Another term for this would be a scapegoat; someone who takes the blame, and the punishment, for another person’s misdemeanours. In Tudor and Stuart England (15th and 16th centuries), royal princes and even lesser members of aristocratic families could literally do no wrong, or at last if they did, they couldn’t be punished for it. The solution was that another boy would take the punishment, or ‘whipping’, on behalf of the errant royal boy. ‘Whipping Boy’ was an established position within the royal court, and a very sought after one at that! Whoever got the job would spend almost all their time at the Prince’s side, enjoying many of the benefits such as good food, fine clothes and an education. The occasional whipping was seen as a small price to pay, if not by the whipping boy himself, then at least by his family! The idea was that if the prince became friends with his whipping boy, he would behave well in order to spare his friend a whipping.

Warts and all: If you want something ‘warts and all’, you want the whole thing, including the less appealing parts. This phrase is widely attributed to Oliver Cromwell in his instructions to artist Sir Peter Lely, who was commissioned to paint his portrait. Lely’s painting style, in common with almost all portrait painters at the time, was to flatter their subject, making him or her appear more attractive than they really were by leaving out any blemishes, pimples or other imperfections. (Interestingly, modern smartphones cameras have filters which do the same!) However, as a staunch Puritan, Cromwell (Lord Protector of Britain and the Commonwealth from 1653 to 1658) was opposed to all forms of personal vanity. He reportedly told the artist: “Mr Lely, I desire you would use all your skill to paint my picture truly like me, and not flatter me at all; but remark all these roughnesses, pimples, warts and everything as you see me, otherwise I will never pay a farthing for it.” In other words, paint me warts and all or I won’t pay you. Mr Lely clearly did as he was told, as his finished portrait shows Cromwell with a number of facial moles, pimples and imperfections, in stark contrast to the artist’s other works.

Where there’s muck, there’s brass: Originating in Yorkshire in the late 19th or early 20th century, this phrase means that where there is dirty work to be done, there is money to be made. The many towns that sprang up across the north during the industrial revolution, whether centred on textiles, mining, steel or other industries, were indeed ‘mucky’ places, blighted by pollution from the mills, foundries and pits. Yet the industrialists behind those ventures became very wealthy indeed, often outstripping the ‘old money’ of England’s landed gentry and aristocracy. It’s easy to imagine a pampered and perfumed aristocrat turning up his nose at the sight and smell of a dirty industrial town, and the prosperous self-made man telling him: “Aye lad, but where there’s muck there’s brass!”. The term ‘brass’ is still used as slang for money in the north, and countless scriptwriters have used the full phrase to establish a character as a blunt-speaking Yorkshireman.

WYSIWYG: Not so much a phrase as an abbreviation, standing for ‘what you see is what you get’. The full phrase was being used by advertisers as early as the 1940s to indicate a straightforward honest deal with no frills or hidden extras. The acronym WYSIWYG (pronounced whizzywig) began appearing in computer terminology around the 1970s. It was used to indicate that what you saw on the computer display screen was an accurate depiction of the printed page. Since then the acronym has become widely used and even appears in the ‘lonely hearts columns’ where abbreviations like GSOH (good sense of humour) and WLTM (would like to meet) abound, to limit the cost per line of the advertisement.

Acorn Stairlifts

No tags

Share this article

Cunard will add fourth ship to its fleet

Avatar By Posted on 2 m read

New generation of ship announced on 50th anniversary of launch of legendary QE2

Luxury cruise brand Cunard today announced it is adding a fourth ship to its fleet. This investment is part of the company’s ambitious plans for the future of Cunard globally.

Carnival Corporation & plc – the world’s largest cruise company and parent of the Cunard brand – has signed a memorandum of agreement with Fincantieri S.p.A., Italy, to build a new ship that will join the Cunard fleet in 2022.

The as yet unnamed ship will join Queen Mary 2, Queen Victoria and Queen Elizabeth as the fourth member of the Cunard fleet, the first time since 1998 that the luxury cruise brand will have four ships in simultaneous service.

The iconic and unparalleled luxury cruise brand is going from strength to strength, having seen crowds of more than one million people gather in 2015 to celebrate the company’s 175th anniversary. Cunard has subsequently invested over £120 million refurbishing the flagship Queen Mary 2 and Queen Victoria.

Alongside an array of exciting new itineraries featuring new destinations and special event voyages for 2018 and 2019, Cunard has also continued to evolve the guest experience to meet the needs of the luxury consumer by introducing new bar and dining signatures, entertainment offerings and brand partners across the fleet.

Simon Palethorpe, Senior Vice President, Cunard said: “We have only recently marked the 50th anniversary of one of Cunard’s much loved ocean liners, the legendary QE2. What better way to celebrate her important role in Cunard’s past than by announcing our commitment to Cunard’s future with the commissioning of a new ship. Cunard offers unrivalled luxury ocean experiences and the new ship firmly underpins our plans to continue our growth across international markets.”

Cunard will be revealing exciting details about the new ship during the course of 2018 and through to the ship’s launch.


  • The new 113,000 GRT (Gross Registered Tonnage) ship will carry 3,000 guests and will be launched in 2022
  • This will be 249th ship to fly the Cunard flag
  • Cunard’s first new ship in 12 years, since the launch of Queen Elizabeth in 2010
  • The first time since 1998 that the luxury cruise brand will have four ships in simultaneous service

Share this article