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Linthwaite House welcomes Simon Rogan’s latest restaurant, Henrock

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The recently renovated Linthwaite House, Leeu Collection’s contemporary country house hotel in the heart of the Lake District, is delighted to announce that Michelin-starred chef Simon Rogan will take over its restaurant in October 2019, opening Henrock (henrock.co.uk).

  
With stunning views over Linthwaite’s immaculately landscaped gardens, Henrock will showcase natural, seasonal ingredients in a relaxed and elegant setting. The restaurant is named after Hen Rock (a rocky outcrop protruding from Windermere that is often visible from the terrace of Linthwaite House).

Henrock’s kitchen team will be led by Head Chef Brian Limoges, who joins Simon from San Francisco after working in renowned restaurants such as Quince, Birdsong and Atelier Crenn. Working together, they will utilise produce from Simon’s own farm, Our Farm, located less than a 30-minute drive from Linthwaite House.

However, in a step away from Simon’s other restaurants (L’Enclume, Roganic, Aulis and Rogan & Co.), where the focus is loyally and deeply rooted in British cooking and ingredients, Henrock will lean heavily on influences, techniques and produce discovered on the chefs’ travels around the globe, including Asia where Simon has recently opened Roganic and Aulis in Hong Kong.

The menu will comprise small sharing plates, with signatures set to include: ‘Raw aged beef, elderberry and shiso’, ‘Halibut baked in cabbage leaf, bay shrimp and pink pepper’, and ‘Fried apple pie, miso butterscotch and cassia clotted cream’.  

Overseeing F&B operations at Linthwaite will be Nicolas Perdrier, who – coincidentally – began his career at Linthwaite House before working for Simon as Assistant Manager at L’Enclume, so he already has a deep understanding of Simon’s farm to fork ethos and high standards of hospitality, as well as invaluable local knowledge.

Simon Rogan says: ‘Since opening L’Enclume in 2002, it’s been a hugely exciting and humbling journey. Today, we have five UK restaurants holding four Michelin Stars amongst them, and have recently opened Roganic and Aulis Hong Kong. It feels like the right time to be strengthening our offering in the North of the UK, a place we call home, with a fantastic team in place and in such a truly unique and stunning setting.”

Commenting on the collaboration, Analjit Singh, founder of the Leeu Collection, says, “I am thrilled that Leeu Collection will be working closely with Simon and the whole team at Umbel going forward. We share many similar values and, I feel, by aligning our brands, we can elevate the experience at Linthwaite House to a unique level and a cut above other offerings in the area.”

The partnership is similar to several that the Leeu Collection has already initiated with family-run companies around the globe, such as South Africa’s Mullineux & Leeu Family Wines, Indian chef Ritu Dalmia’s Riga Foods and Alajmo SpA, run by the Alajmo brothers, one of whom Massimiliano (Max) is the world’s youngest three-star Michelin chef, which will see an Italian restaurant open at Leeu Estates in South Africa later this year.

www.leeucollection.com

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Ray Winstone joins boxing stars and filmakers at Box Set – the UK’s first boxing film festival

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No sport has created more impact on the big screen than boxing, from Raging Bull to Rocky; these films are iconic pieces of cinema that everyone should see.  The depiction of the ‘sweet science’ transcends the sport, to articulate stories of poverty, adversity and struggle – all set within the microcosm of the square circle.

Box Set – the boxing film festival – will be a two day celebration of the art of the boxing film, with some of the sport’s biggest stars joining actors, directors and filmmakers on the Q&A panels.

Ray Winstone may be in the headlines for landing a role in upcoming Marvel Universe movie, Black Widow, but it’s unlikely the Hackney born actor is going to go all ‘Hollywood’ on us. He’s making time in his busy schedule to support Box Set, taking place a stone’s throw from his birthplace in London’s East End.

Winstone, who trained at the famous Repton boxing club as a youth and won 80 out of 88 ABA fights said: “I’ve been connected with boxing since the day I was born. That’s just the way it is and I’m very proud and thankful of that.”  It is this very real and authentic passion for the sport that shines through in his performance in the 2017 Brit flick, Jawbone.

BBC film critic Mark Kermode said in his review of the film; “a single look from Ray Winstone tells us almost everything we need to know about the back story of this character. It literally tells us so much…”

The BAFTA nominated and critically acclaimed film is Box Set’s ‘A’ side movie. Like Rocky (written by Sly) it was penned by its star, Johnny Harris, who portrays the protagonist, Jimmy. He said: “I’m honoured that Jawbone will be headlining the Box Set Film Festival.”

Whilst not autobiographical, the film contains strong parallels with Johnny’s life, and was made in dedication to his former trainer; the late Mick Carney. Harris trained at Fitzroy Lodge from 9-years-old, going onto win the national ABA title at flyweight at 16.  He said: “I tried to present almost a thank-you note, almost a love letter to that period of my life.”

Johnny took the role so seriously, he trained with professional boxing coach Shane McGuigan for two years before filming commenced. In a testament to the small world of boxing, Barry McGuigan trained Daniel Day Lewis for his role in 1997’s The Boxer, also showing at Box Set.

With all this boxing expertise amongst the heavyweight ensemble cast, it’s little wonder that the fight scenes rival the biggest budget Hollywood boxing movies. As Mark Kermode explained of the cinematography: “it puts you in the ring…..it puts you on the receiving end of punches….it puts you right in the middle of it.”

Jawbone screens on Saturday 2nd Nov at 17.30 and is followed by a Q&A hosted by Steve ‘big daddy’ Bunce with stars Ray Winstone, Johnny Harris, Michael Smiley and producer Mike Elliott. Tickets are priced from just £15.

Martin Scorsese’s masterpiece, Raging Bull, is also showing and frankly anyone who calls themselves a film fan should see Robert DeNiro’s extraordinary performance as Jake Lamotta battling inner turmoil at the cinema.

Matt Hodgson’s I am Duran receives its U.K premiere, having being released straight to download.  The 2019 documentary features ‘Marvelous’ Marvin Hagler, ‘Iron’ Mike Tyson, Robert DeNiro and Sylvester Stallone.

Other films on the undercard include: Million Dollar Baby, Fat City, Cinderella Man, The Fighter, Creed, The Boxer and Southpaw.  Fully endorsed by the WBC and the British Board of Boxing Control – the event has really caught the imagination of the sport’s luminaries.

Away from scripted drama, there are some stellar documentaries being shown including I am Duran, Manny, Cradle of Champions and Fighters.

We are also proud to announce our all-female Q&A at the Million Dollar Baby screening, where we will explore issues around parity in the sport, fighting for the right to fight and making it in an almost exclusively man’s world. Current world champ Hannah Rankin will be Jane Couch MBE and  Melanie Takimoglu Melt PR founder who works alongside some of the biggest names in boxing.

More information, including the full schedule can be found at www.boxsetfestival.com and tickets can also be bought from See tickets from just £10.

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NEW FENTIMANS TROPICAL SODA, MADE FOR BARTENDERS, BY BARTENDERS.

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Fentimans, the botanically brewed drinks maker, is adding a fun new mixer to its award winning range.

Tropical Soda, made specifically for the rum market was developed by the Fentimans Botanical Collective, a group of top bartenders from leading cocktail bars across Europe.


The radiantly sweet, tropical pineapple flavour is perfectly balanced with a subtle spicy, savoury cardamom note. The result is a dynamic drink with a refreshing taste, best served as the ‘Tropical Sailor’, Sailor Jerry, Fentimans Tropical Soda and a squeeze of lime. The new pineapple mixer is a fresh approach to a category that is bursting with ginger and cola derivatives.


According to CGA data the rum category has grown by 37% in the last 4 years, driven by premium top-line golden and dark rum variants. The popularity of rum has increased amongst millennials with 80% now enjoying the spirit on a regular basis.

The Botanical Collective: Joe Hall (Satan’s Whiskers, London), Jack Rooney (Panda’s & Sons, Edinburgh), Joe Lewis-White (Two Schmucks, Barcelona), Sara Moudoulaud-Lecoyer (Divine, Paris) and Jack Riley (Present Company, Liverpool) devised the flavour profiles of Tropical Soda together with the Fentimans flavour team.

Tropical Soda joins Fentimans great range of premium rum mixers including Curiosity Cola, Ginger Beer and Ginger Ale. Joe Hall, bar manager at Satan’s Whiskers comments:

“Working with Fentimans to create Tropical Soda has been an incredibly rewarding experience. Combining our varied on-trade acumen with their clear mastery of craft has resulted in an objectively delicious product that, we feel, fills a real gap in the market! Whether in mixers or cocktails, I’m now excited to sit back and observe how it flourishes within the industry.”

Launched to the trade at Imbibe Live on 1st July Fentimans teamed up with London’s top tiki bar, Laki Kane and the spiced Caribbean rum, Sailor Jerry to host a Tropical After Party in Islington. Tropical Soda will be available at Laki Kane from July and to order from September in 125ml glass bottles.

For samples please email: sales@fentimans.com.

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HIPCHIPS, the world’s first crisp and dip parlour

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HIPCHIPS, the world’s first crisp and dip parlour, is launching a new range of delicious, fresh dips this July to encapsulate the taste of summer – the savoury dip will be a cool Tzatziki topped with Crispy Onions, and a gorgeous Cherry Almond Whip for sweet. 

HIPCHIPS central London location in Soho makes it perfect for those looking for a midday snack, or even as a pre or post theatre pick-me-up. The fresh, hand-cut crisps come from a variety of British-grown heritage potatoes and are accompanied by an extensive list of delicious home-made sweet and savoury dips which include the delights of Ranch, Katsu Curry, Veggie Ceviche, Cheesecake & Vegan Chocolate Mousse to name a few.

With the impetus on sharing, HIPCHIPS crisps and dips come in boxes of various sizes and the relaxed atmosphere makes it the perfect place to go with some friends.

Earlier this year HIPCHIPS also unveiled two brand new crisp and dips boxes concepts, which are available to buy from Sainsbury’s across the UK, meaning that the joy of HIPCHIPS can now extend outside of the capital! 

http://www.hipchips.com/

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D&D London’s Avenue announces Arnold Ivey as new Head Chef

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Arnold Ivey has been appointed as Head Chef at Avenue, London. With a flair for British cuisine, extensive experience in the food industry, coupled with creating highly regarded culinary creations, Ivey will re-position Avenue’s current offering moving into a more seasonal British focused menu. 

Ivey has enjoyed a proactive and illustrious career, working in the kitchens of other noteworthy D&D restaurants. Arnold Ivey first began his cooking career at iconic King’s Road establishment, Bluebird Chelsea for two years, before moving onto the classically French-style restaurant, Orrery in Marylebone, which at the time held 1 Michelin star, to work under hospitality greats: Chris Galvin and André Garret. 

Ivey arrived at Paternoster Chop House in 2004, working as a sous chef where he advanced his skills based on his trusted involvement in menu development using the best of British seasonal produce. After a nine-year stint, which saw Ivey make respected changes to the restaurant’s dishes, Ivey briefly became Head Chef at Kensington Place before its closure. 

With Ivey now at the reins at Avenue, the St James’s restaurant will undergo a number of exciting changes. Avenue will move to a menu largely focused on seasonal British cuisine with an addition of seafood and fish dishes. Calling upon his learnings at Kensington Place, Ivey will bring with him several hero dishes from his former workplace. Trusted favourites include the sharing Dover sole with brown butter, lemon and capers, whole seabass off the bone, mussels, fish and chips, yellowfin tuna tartare with cucumber, apple and seeded crackers, Severn & Wye smoked salmon, served alongside soda bread, capers shallots and dill cream, and the famous lobster roll with Mary Rose sauce and fries available on the weekend brunch menu. The new additions will compliment the original restaurant classics including the Avenue Cheeseburger and Classic Chicken Caesar Salad that will remain staples on the menu.

Arnold Ivey brings with him years of experience to the force at Avenue, where he will continue to re-invent the wheel when it comes to British cooking, as well as maintaining the high standards and quality the restaurant has become known for. 

Avenue, 7-9, St James’s St, St. James’s, London SW1A 1EE

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MAHÉ COOKERY SCHOOL AND CHEF’S TABLE IS NOW OPEN

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Paul and Emma Ainsworth are excited to announce the opening of their fourth Padstow venture, Mahé Cookery School and Chef’s Table with Executive Chef, John Walton at the helm. Named after an island in the Seychelles, Mahé takes its name from the location where Paul’s parents first met. Mahé reflects Paul and Emma’s ethos surrounding ‘beginnings’, not only encapsulating Paul’s heritage and strong family ties to the island but also the fundamentals of cooking.

The Cookery School, hosting up to five guests, offers a space for students to develop their kitchen skills while learning how to master a selection of delicious dishes from their chosen course. Each class has been designed to ensure each student receives one-to-one time with John Walton and leaves with expert skills and know-how from his wealth of experience. Courses throughout the year include: ‘Dinner Party Secrets’, ‘Sugar and Spice’, ‘Pasta Masterclass’, and ‘Bistro Cooking’.

‘Dinner Party Secrets’ (£275pp) will teach students how to create restaurant quality dishes at home, with simple instructions for curating an impressive yet stress-free menu. ‘Sugar and Spice’ (£195pp) will demonstrate how to prepare a range of eye-catching desserts and treats such as; Chocolate fondant; Cinnamon-sugared doughnuts; Fresh fruit sorbets and Cheesecakes, whilst delivering expert baking advice to ensure a perfect result every time. Guests partaking in the ‘Pasta Masterclass’ (£225pp) will learn the essentials to making authentic Italian pasta, delicious fillings and sauces.

The ‘Bistro Cooking’ (£250pp) course, will demonstrate how to perfect comfort food classics and how to elevate traditional meals using high-quality ingredients and insightful cooking tips. Inspired by Ainsworth’s pub in Rock, The Mariners, guests will learn to make much-loved dishes from its menu such as Porthilly Doom Bar mussels; Crab and prawn bruschetta and Steamed treacle pudding with custard. Guests of Mahé will also enjoy a light breakfast at No.6, a behind-the-scenes tour of the restaurant, a two-course lunch with matching wines, Cornish cream tea to finish off the day and a goody bag to take home.

Seating 10 guests, The Chef’s Table element of Mahé, will offer visitors the chance to witness the creation of restaurant quality food from start to finish by John Walton, who has run a Michelin-starred kitchen for over a decade. The Chef’s Table will give guests the opportunity to tailor the evening to their specifications, while gaining expert knowledge from John Walton.

Paul commented: “John and I have had so much fun putting these classes together, and we can’t wait to share our passion for creating great food with our guests. It’s been a dream come true to open Mahé and it’s incredibly exciting to finally open the doors and welcome our first guests. We’re so pleased to have partnered with Miele and Goodfellows for this project, they both offer world-class products and share our belief in ensuring customers receive the best possible experience.”

Adjoining onto the pair’s Michelin-starred restaurant, No.6, Mahé is multifaceted, offering guests both a one-to-one cookery lesson during the day, and an intimate and bespoke culinary experience at the chef’s table in the evening. Guests of Mahé will experience state of the art kitchen utensils and equipment from partners, Miele and Goodfellows.

A spokesperson for Miele commented: “We are delighted to be working with Paul, Emma and John, providing the appliances for their new cookery school and chef’s table venture, Mahé. At Miele, precision and perfection are a big part of our ethos and our appliances are the perfect fit for demanding professional kitchens. Our ovens provide temperature accuracy within one degree, ensuring that ingredients are cooked to perfection with the temperature set throughout the entire cooking process – providing consistent results every time. In addition, the kitchen’s fridges are equipped with Miele’s PerfectFresh Pro technology, which ensures that the teams carefully selected produce, such as fresh Cornish seafood are stored at the optimum temperature, preserving valuable flavours and textures. We look forward to seeing our appliances in action and the superb dishes the students create.”

The interior design has been led by Emma Ainsworth in partnership with Eve Cullen-Cornes to create an intimate, welcoming space. The design, inspired by Paul and John’s mutual love of vintage motorbikes and old school glamour, features custom-made lights made from antique Yamaha TY80 bike frames and navy-blue velvet doors, reminiscent of vintage bike seats. In a nod to the Seychelles, clamshell shaped stools with dramatic gold leather are positioned around the chef’s table.

Valda Goodfellow, Managing Director of G&G Goodfellows noted: “We are incredibly proud to be a sponsor of Mahé. Working with Paul and John is always a delight, but this project is unique and so special to us. It will set a new standard.”

Mahé Cookery School and Chef’s Table is now open with classes available to book throughout 2019.

For media enquiries please contact Sauce Communications: paulainsworth@saucecommunications.com

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Belton Farm, sponsors of the 2019 ICAs

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The Beckett family have been producing award winning, handcrafted cheese at Belton Farm since 1922.

The team produces a range of award-winning cheese which includes classic regional Crumblies such as Cheshire, Lancashire, Caerphilly and Wensleydale along with great tasting Red Leicester, Double Gloucester and a delicious range of organic cheese which includes Cheddar. Every cheese is made to individual recipes which have been handed down over generations.

In July 2018 we were delighted to have been crowned Supreme Champion at the International Cheese & Dairy Awards in Nantwich. This was testament to the whole Belton team – especially to the cheesemakers who have over 100 years of experience between them, and to our dedicated group of local farmers who supply us with quality milk. The Belton milk field is key to making its award-winning, handcrafted cheese. It all starts with local free-range cow’s milk which is collected daily from 85 dedicated conventional and organic farms which are all located within a 25-mile radius of the Belton Dairy.

Find out more internationalcheeseawards.co.uk

www.beltonfarm.co.uk

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The UK’s first Frozen Afternoon Tea launches on 4th July in celebration of National Ice Cream Month

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Halo Top Creamery is collaborating with Bluebird Café to celebrate National Ice Cream Month by dazzling Londoners with the launch of the Halo Top Frozen Afternoon Tea. Available throughout the month of July, this will be the first of its kind in the UK, bringing a unique twist to a British tradition combining classic cakes with playful ice cream flavours.

Bluebird Café and Halo Top have worked closely to create a special take on the traditional afternoon tea, fusing unique ice cream flavours with classic puddings. Guests can wash the tea down with an extravagant Cookies and Cream Freak Shake with whipped cream and a chocolate slice, or a boozy iced tea for those wanting to spice things up.  

The menu will feature the Gateau Opera Birthday Cake, an elegant, sprinkled cake layered with a vanilla sponge and Birthday Cake flavoured ice cream; Strawberry Cheesecake Stick, a Strawberry Cheesecake ice cream stick dipped in white chocolate and topped with dried strawberries; Cinnamon Roll Royale, an ode to another very special British/American pairing, this Cinnamon Roll ice cream treat is lined with candied apples, piped into a ginger snap cylinder and topped with burnt meringue, similar to a classic American pie flavour in a crisp British ginger snap; Candy Bar Macaron, a luxe ice cream sandwich in the form of a macaron filled with Candy Bar ice cream; Cookies and Cream Freak Shake, a mini Cookies and Cream milkshake to wash down all the delectable treats and Red Velvet Scones, taking the classic British scone to the next level incorporating its decadent and all-American Red Velvet ice cream.  

Halo Top took the UK by storm last year with the launch of its delicious ice cream at only 280 – 360 calories per tub and, most recently, with its new snackable ice cream sticks at 80-100 calories per bar.

“We really enjoy finding new and innovative ways to eat more ice cream so couldn’t be more excited to pair Halo Top ice cream creations with afternoon tea,” said Doug Bouton, President & COO at Halo Top Creamery. “Having the chance to put a Halo Top twist on a British classic feels like the perfect way to celebrate National Ice Cream Month with our UK fans.”

Curtis Poole, Head Pastry Chef at Bluebird Café said, “I loved the challenge of bringing this idea to life and putting a unique twist on a British staple, combining Halo Top standout flavours with classic cakes and confections. Creating a playful frozen afternoon tea inspired by the ice cream was certainly a first for me but I think it is a great way of bringing two popular brands together with the end result being an assortment of cakes fusing nostalgic flavours with classic puddings.” 

For fans that are unable to experience the Frozen Afternoon Tea, Halo Top will be giving about 5,000 tubs away during afternoon teatime through Deliveroo Editions nationwide during the first weekend of July during the hours of 12.00 until 20.00. With each Deliveroo Editions order, customers will receive a free tub of Halo Top ice cream and a Bluebird Café recipe card, to make their very own Frozen Afternoon Tea at home (while stocks last). 

The Halo Top & Bluebird Café Frozen Afternoon Tea Launches Thursday, 4th July | Available Thursday to Saturday from 3pm – 4.30pm £21.50 per person | Prosecco: additional £10 Ends Saturday, 27th July

For more information on Bluebird Café, please visit: https://bluebirdcafe.co.uk/ 

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JUST EAT AND JOE SWASH UNVEIL WORLD’S FIRST SAUSAGE ROLL SIDECAR TO CELEBRATE THE LAUNCH OF GREGGS DELIVERY

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The world’s first Sausage Roll sidecar was unveiled in London today to
celebrate Greggs launching on Just Eat, a leading global hybrid marketplace for online food delivery.

The exciting new partnership is currently live in nine shops in London, Newcastle and Glasgow, acting as delivery hubs to serve over 1 million households across the three cities. To help hungry Greggs fans join in the celebration, Just Eat is offering free delivery on all orders, with no minimum spend.                                                                                                                                             A team of designers took two weeks to customise the vehicle, which features a six-foot golden pastry-look sidecar in tribute to the iconic savoury treat. The bespoke Triumph Bonneville was inspired by the push-bike that Greggs founder John Gregg used in the 1930s to deliver his baked goods.

The custom delivery bike will go on a tour covering over 400 miles in three days, visiting London, Newcastle and Glasgow. The Sausage Roll sidecar hit the road for the first time accompanied by self-confessed Greggs fan, King of the Jungle -Joe Swash.
Fans will be able to take a snap of themselves in the bespoke Sausage Roll sidecar, complete with green screen and enjoy free Sausage Rolls and Vegan Sausage Rolls* as it visits Glasgow, Buchanan Street on the 5th of July (11am-2pm) and Newcastle, Northumberland Street on 6 th July (11am-2pm) to celebrate the launch of the service. 

Joe Swash said; “With Greggs now on Just Eat, breakfast and lunch just got infinitely better! Their Bacon Rolls are my favourite, I reckon I'll be putting a few cheeky orders in myself!”

Graham Corfield of Just Eat, said; “We’re delighted to welcome Greggs to Just Eat bringing customers even more of their favourite food brands at the tap of the app.
Britain’s love affair with Greggs isn’t slowing down so what better way to celebrate than with a speedy Sausage Roll-inspired delivery bike!”


Hannah Squirrell, Customer Director at Greggs added; “We’re thrilled to be working with Just Eat to make it even easier for our customers to enjoy their breakfast and lunch menu favourites. From Bacon Rolls and Coffees to our range of Bakes, Sandwiches and Wraps, we’ll be able to go direct to the doorsteps of more than a million hungry households.”

The exciting new partnership enables customers in London, Newcastle and Glasgow to order a select range of Greggs’ savoury and sweet menu items via Just Eat with no minimum spend, including Greggs’ famous Sausage Rolls, Vegan Sausage Rolls, Steak Bakes, Doughnuts, Bacon Rolls and Coffees – perfect for breakfast or lunch. Customers can order for delivery from 8am in both Glasgow and Newcastle and from 7am in London.

Greggs is available to order on Just Eat in London, Newcastle, and Glasgow, from today. Customers can check out whether delivery is available in their postcode here:

https://www.just-eat.co.uk/takeaway/brands/greggs


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Lowlander Launches Zesty, Zero Alcohol Beer for Summer!

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Whether you’re a designated driver, pregnant or just dialling down your alcohol intake, Netherlands botanical brewery, Lowlander Beer has you covered with its first no-alcohol beer. Brewed with reclaimed citrus peel, from bars and restaurants who use the fruit to squeeze fresh orange and lemon juice, Lowlander 0.00% Wit (White) Beer, unlike other non-alcoholic beer options, is bursting with fruity, citrus flavours. 

 Chief Botanical Officer and Lowlander Founder, Frederik Kampman says, “With more than a quarter of young people considering themselves non-drinkers and 1 out of 20 beers being no/low or no alcohol, we felt the time was right to launch our 0.00% Lowlander Beer. Consumers are more health conscious and with the trend for no/lo alcohol drinks, we wanted to be one of the first craft beers to launch a true alcohol-free expression.”

 “If there’s one thing that defines Lowlander, it’s the botanical flavours that characterise our beers. So, creating a non-alcoholic beer at the expense of flavour was never going to be an option for us.”

 Every year 250 million kilos of orange peel are discarded in The Netherlands. By working with PeelPioneers, who pick up and process this ‘waste’ in a circular, eco-friendly way, Lowlander are not only able to make sure each beer has the same zing and bitterness that alcohol usually provides but are also helping to reduce our collective environmental footprint.

 Now that’s worth toasting to…Proost!

Lowlander 0.00% Wit Beer is available online from the Lowlander website as a 6-pack for €15

 As a single bottle from LightDrinks.co.uk for £1.99

 As a case of 12 from Amazon for £36.95

 76kcal a bottle

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