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The world’s first Cadbury Dairy Milk 3D printer

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From 3P to 3D! 3P’s innovative technology helps launch the world’s first Cadbury Dairy Milk 3D printer. 

Exciting news for all chocoholics! Launched to coincide with World Chocolate Day, chocolate fans are now able to enjoy 3D printed, customisable Cadbury Dairy Milk chocolate as a result of a collaboration between 3P Innovation Ltd and Mondelez International, proud custodians of the Cadbury brand. 

The first-of-its-kind prototype machine has been installed at the famous Myer department store in Chadstone, Melbourne, Australia. Available for four weeks only, from 7 to 28 July, Melburnians can get their hands on a selection of extra-special milk chocolate charms, from novel shapes to Australian symbols such as kangaroos and flip-flops. They are produced using a brand new, innovative 3D printing machine designed and manufactured by 3P, a leading custom engineering and automation house based in Warwick, UK. 

3P worked closely with Mondelez to develop a completely new and different method to manufacture Cadbury Dairy Milk. The multi-lane technology provides the opportunity to print an endless range of different chocolate shapes and sizes, without using the traditional moulding process, or the need to invest in expensive capital equipment. 

“Confectionery printing presents many challenges, such as scalability to enable mass-production and chocolate design limitations”, explains Nim Mistry, Project Manager at Mondelez. 

“In addition, prior advances made in 3D chocolate printing have failed to address one of the most critical aspects of quality for chocolate manufacture: chocolate tempering. We worked closely with 3P to design and develop a highly-innovative solution which tightly controls the conditions of the chocolate throughout the manufacturing process,” Ms Mistry explained. 

“This innovative solution was essential in ensuring a smooth, evenly-coloured chocolate and satisfying snap when you bite into it. It means customers can enjoy the same high-quality Cadbury Dairy Milk chocolate they love in a fun and personalisable format.”What started as a ‘Test and Learn’ project has resulted in a successful prototype that is producing great quality products.”

3P developed the machine from an initial concept idea on paper to a fully-functional, high-quality prototype being show-cased to the consumer. It demanded top quality build and reliable, consistent performance as soon as it reached the store. 

A user-friendly operating screen allows for immediate, low-cost changeovers between products, meaning that lower-volume batches can easily be produced; for example to celebrate ‘one-off’ major national events or to provide highly-personalised gifts. Designs for new chocolates can be downloaded to the machine in seconds, allowing Mondelez to rapidly manufacture and test new products in days rather than weeks. 

The machine produces 8 chocolates at a time, which is a new development for 3D printing applications. This multi-lane approach provides the balance between flexibility and a sensible production rate, meaning that the machine is viable for commercial production. Other industries, such as pharmaceuticals, stand to benefit from this, where 3D printing of, for example, personalised drug therapies can become a reality.

“Working in collaboration with one of the biggest chocolate brands in the world has been a privilege and a very rewarding experience for us,” says Tom Bailey, Managing Director at 3P. 

“The combination of our well-proven process development methodology and production technologies with their product development know-how has resulted in a new and disruptive technology that can potentially shape the future of chocolate manufacturing and excitingly, what started as a ‘Test and Learn’ project has resulted in a successful prototype that is producing great quality products.”

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Imbibe Live delivers at 10th anniversary show

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A leading line-up of beer and cider seminars and exhibitors led to a memorable anniversary show at this year’s Imbibe Live

Whether it was whiskey, sake, no and low products, wine or craft beer, Imbibe Live 2019 provided the hospitality sector with the perfect location to source new products for their drinks lists. From 1-2 July at Olympia in London, thousands of bartenders, bar owners, sommeliers, publicans and hotel managers came together, demonstrating the event’s continued place at the heart of the licenced on-trade industry.

But it was not just about beverages this year. Following an increased demand from visitors, Imbibe Live housed the brand new The Snack Show, which featured a host of snacking products, from crisps and jerky to nuts and biscuits.

Low/no in demand

One of the major trends in the current market has been an increased demand from consumers for low and no alcoholic beverages. This burgeoning trend was evident at Imbibe Live, where there was a marked increase in the number of suppliers presenting innovative new products with either low ABV or no alcohol.

The importance of leveraging the no/low movement was highlighted by Saturday Kitchen’s Jane Parkinson, who revealed that around a third of young adults do not drink alcohol and a half of the adult population are looking for lower alcohol drinks. During an exclusive session at the event on Tuesday, she gave an engaged audience an insight into the modern wine list and the processes behind producing great tasting, low alcohol wines. Pernod Ricard’s Daniel l’Anson also hosted an interactive tasting that proved that low alcohol does not equal low flavour, also providing key insights on how to seamlessly introduce the category into a menu.

On the show floor visitors found an abundance of no and low products that could help them cater for all consumers. A highlight from the beer category was Small Beer Brewing Co.’s Original Small Beer Lager, a refreshing 2.1% lager with masses of flavour. Lyre’s Non-Alcoholic Spirits also caused a stir within the spirits category with its non-alcoholic homages to the greatest tipples of all time, including Absinthe, Dry London Spirit and American Malt & Coffee Liqueur.  And Berkshire-based start-up, Saicho, had a successful show down at the wine bar with its range of sparkling cold brewed teas, including its Darjeeling sparkling cold brewed tea – a non-alcoholic wine substitute with notes of muscatel, nectarine and wood spice that pairs brilliantly with grilled meats.

Spirits are thriving

Another segment of the market that continues to thrive is the spirits category and Imbibe Live did not disappoint in this area, presenting dozens of new products including a new vermouth from Martini called Fiero, and a brand-new vodka producer in the form of Broken Clock Lingering Vodka. While gin remained hugely popular, there was significant interest in unique new products on the market, like Dead Man’s Fingers new Hemp Rum that is tapping into global interest in Cannabis and CBD products.

Visitors also remarked on the wide variety of international suppliers in attendance this year, with Tennessee whiskey, German-made gin and blended premium Colombian rum garnering interest from UK pubs, bars, hotels and restaurants.

Ronak Kataria, Director at The Drinks Basket, commented on the scope of international producers: “We do everything from beers, wines and spirits, so coming here is a fantastic one-stop shop when it comes to international brands. We do go to other wine shows and gin shows, but nothing is as geographically diverse and comprehensive as Imbibe Live.”

High-quality mixers galore

With flavoured carbonates experiencing a growth of 5.6% during the last 12-month period, mixers are high on the agenda for hospitality professionals looking for the best complementary sidekick. Fentiman’s had a successful show, providing visitors with a chance to try its latest and most popular mixers including Pink Grapefruit Tonic Water, Rose Lemonade and Ginger Beer & Muddled Lime. Schweppes showcased a selection of its mixers including its Quenching Cucumber Tonic Water and Dark Spirit Mixer Muscovado. It also excited visitors with its Coca-Cola Signature Mixers including Spicy, Smoky, Herbal and Woody variants. And Lixir Tonic, mixers created by bartenders from the North East, shared its all natural, artificial flavour and sweetener free range of premium mixers including Blood Orange & Cinnamon and Elderflower & Lemon Tonic Water.

Jordan Palmer, co-founder of Lixir commented: “The number of no and low brands is increasing and it’s great to see the category better represented at Imbibe Live.”

A wealth of information

In addition to the fantastic display of products, the licenced on-trade had access to some of the greatest minds during the show, each discussing the most pertinent issues and providing invaluable advice.

A highlight from The Chef’s table was the packed-out Vegan Food & Wine Pairing Masterclass, delivered by guest speaker David Havlik, Head Sommelier at the highly acclaimed Gauthier Soho. David highlighted the importance of catering to a growing demographic of consumers that are vegan. People choosing to eat in this increasingly popular way don’t want to have to second guess everything they eat, so providing them with high quality and well-thought out options is an absolute must in the current on-trade landscape. David shared his in-depth knowledge on the subject by providing some examples of these dishes, some of which included Chilled Beetroot & Cherry Veloute, Warm Charred Leek Grenobloise and Summer Truffle Tortellini.

Another favourite from the 2019 line-up was Adjunct Baby, an exploration of the additional ingredients used in brewing to transform ordinary beers into something truly unique. The session was delivered by Brooklyn Brewery’s infamously debonair brewmaster, Garrett Oliver, who explained that beer is arguably the most versatile drink, even above wine. Garrett summarised his session by stating: “Beer can taste like anything, make it like crème brûlée, make it mimic a cocktail. It’ll go into anything. Beer is anything and beer is people!”

On Tuesday, the Industry Matters theatre hosted Miguel Lopez, the founder of Lab for Fitness. Bartenders and sommeliers listened intently as he explained how they can improve their well-being by making simple adjustments to their diet and lifestyle. In the final session, Jeremy Scorer from Hospitality Industry Training put the spotlight on the skills shortage in the sector. He announced that the industry needs to attract 993,000 new people by 2022 but revealed more than half of 16-24 year olds don’t want to enter the sector. He highlighted ways that businesses can overcome potential recruitment issues and provided examples of apprenticeship programmes.

The Winemaker’s Cellar hosted six exclusive wine tastings over the two-day event, attended by sommeliers from across the UK. Opening the features programme on day one, Mackenzie Paton flew in from New Zealand to host an over-subscribed Ata Rangi Pinot Noir Masterclass, where attendees tried wines from 2009, 2013 and 2016 whilst learning the history of Pinot Noir in the Martinborough region. Later that day, Master of Wine, Anne McHale presented a comparative tasting of six different expressions of Gamay, discussing both the challenges and the opportunities it presents for the on-trade industry. The Sommelier Wine Awards also offered attendees insightful sessions on judging a wine competition, led by industry expert and SWA team leader, Tom Forrest.

Hot competition

Centre Stage played host to three nail-biting competitions over the two-day event. The Tapsters 2019 Final kicked things off on Monday, with the mission of ‘finding the best beer and cider team in the land’. There was an unprecedented number of entries this year, which were whittled down to two teams: New World Trading Company and Brewhouse Kitchen. After five neck-and-neck rounds – including off-flavour identification, cider throwing and a beer and cider food pairing – Brewhouse Kitchen took the trophy, winning an all-expenses paid trip to visit the 525-year old Stiegl brewery in Austria. Head Judge, Pete Brown, commented that “every year there is a new benchmark in the quality of bar staff”.

Later that day, the Bartenders v Sommeliers competition returned for its 11th and final year. With both sides entering the competition with five victories each, there was a lot at stake. A packed-out Centre Stage enjoyed a wild series of challenges including The Magnum Pour and the Cascade, with the Bartenders taking the ultimate win as reigning champions. Finally, on Tuesday, Birmingham was crowned the Cocktail Capital of the UK 2019 in the Shakes and the City 2019 Final, winning a jackpot of £1000.

Lindsey Coleman, Event Director at Imbibe Live, commented: “Over the two-day event, Imbibe Live brought together sommeliers, owners, buyers, bar teams, suppliers and industry professionals from the licensed on-trade. From the Winemaker’s Cellar and The Cocktail Lounge, to The Beer and Cider Hub and Centre Stage, the extensive features programme was packed-out across both days, providing invaluable market insights and tastings from some of the industry’s leading experts. We’re delighted that Imbibe Live remains such a popular destination for the hospitality industry and look forward to welcoming attendees back in 2020.”

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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 (

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.

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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… 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 and tickets can also be bought from See tickets from just £10.

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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.

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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!

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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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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:

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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.

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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: 

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