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All Posts By FEAST Editorial Team

Greatest Collection of Soviet Spacecraft and Artefacts to be Shown at Science Museum, London

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On 18 September 2015 the Science Museum will open its doors to a ground-breaking exhibition, Cosmonauts: Birth of the Space Age. The exhibition represents the most comprehensive and in-depth look into the Russian space programme, showcasing the most significant collection of the country’s spacecraft and artefacts ever to be shown outside Russia.

Cosmonauts tells the remarkable story of the scientific and technological innovation that launched the space age. It is one of London’s blockbuster exhibitions taking place during the 2015 autumn season of culture and is expected to attract hundreds of thousands of international and UK visitors to the capital.

Gordon Innes, Chief Executive of London & Partners, the official promotional company for the capital, said “London will be the first city in the world to host this fascinating exhibition which tells the story of Russian space exploration in more depth than ever before. The Science Museum has done an incredible job bringing this to the capital. We can expect visitors from around the world to attend the exhibition providing a further boost in visitors to the city.”

“In 2014 London welcomed a record 17.4 million international visitors to the capital with the majority visiting one of the city’s world-renowned cultural attractions. In support of that central tourism driver, will launch the Autumn in London is GREAT campaign in August which will include an exclusive preview of the ground-breaking Cosmonauts exhibition at the Science Museum.”

Ian Blatchford, Director of the Science Museum, said: “Cosmonauts is a once-in-a-lifetime exhibition that has taken years of dedication and skill from the Science Museum team to make a reality. The Russian space programme is one of the great intellectual, scientific and engineering successes of the 20th century and I am thrilled that we have been able to bring together such an outstanding collection of Russian space artefacts to celebrate these achievements.”

Last year the Science Museum welcomed 3.4 million visitors, a 1.2% increase on the previous year. Building on that success, this exhibition represents a major collaboration between the Science Museum, the State Museum Exhibition Centre ROSIZO and the Federal Space Agency, Roscosmos. The support of many other institutions and individuals in the UK and Russia has also been crucial in the development of the exhibition.

Tickets are now on sale for Cosmonauts with the exhibition opening on 18 September 2015 and running until 20 March 2016 at the Science Museum in London. The Museum will be open until 10pm every Friday evening during this period to allow visitors more opportunities to see the exhibition.

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Newman’s Own Foundation and Harry Hill Announce £134,000 in Grants to UK charities

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Newman’s Own Foundation, the organisation started by the late actor and philanthropist Paul Newman, alongside comedian Harry Hill has today announced the plans to grant approximately £134,000 (US$200,000) to registered UK charities for empowerment of children.

Harry Hill, the comedian and TV presenter, worked with Newman’s Own Foundation in 2014 and has spoken in the past about being inspired by Paul Newman and the work the Foundation has done both in the UK and worldwide. In 2015 he is supporting the Foundation as they open applications for grants to UK charities which develop the empowerment of children.

Harry says “I am thrilled to be involved with Newman’s Own Foundation again. Last year I got the chance to meet some of the recipients of the grants and saw the incredible impact the funds had. The Foundation allows charities to obtain funding which supports the fantastic charitable work being done up and down the UK. Paul Newman has always been a huge inspiration for me personally and I wanted to get involved and help spread the word about the grants that UK charities can apply for.”

Newman’s Own Foundation will award grants to charities which empower children to overcome extraordinary adverse circumstances and contribute to the development of a civil society. Organisations must be registered UK charities to be considered for grants. Charities meeting the requirements are encouraged to submit their requests before the application process closes on Friday 12th June, 2015. Final grants will be announced on International Day of Charity on Saturday 5th September, 2015.

Robert Forrester, President and CEO of Newman’s Own Foundation, Executive Chairman of Newman’s Own, Inc. and close friend of the late Paul Newman, said “Supporting UK charities that focus on empowering children will help reach many young people who face extraordinary adverse circumstances. We hope our funding can make a difference; not only to empower but to inspire, encourage and support children throughout the UK to overcome whatever exceptional situations they have dealt with. I would like to encourage all charities which fulfil programmes for empowerment to submit a request for funding.”

Newman’s Own Foundation has already donated over US$430 million (approx. £288 million) around the world, including over US$5 million (approx. £3.39 million) to various UK charities, with this latest initiative. Newman’s Own Foundation is an independent, private foundation formed in 2005 by Paul Newman to sustain the legacy of his philanthropic work. Funded entirely through the profits and royalties of Newman’s Own products, the Foundation does not maintain an endowment, raise funds, or accept donations.

Paul Newman was committed to helping make the world a better place. To carry on his philanthropic legacy, Newman’s Own Foundation turns all net profits and royalties from the sale of Newman’s Own products into charitable donations.

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Giant Cardboard Cheese Grater for British Cheese Awards 2015

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The British Cheese Awards Committee at the Royal Bath & West in Somerset has been waiting with baited breath to see how one of their sponsors, would channel their expertise into the creation of a Mascot for this year’s awards.

The wait is finally over and the Design Team at North Devon-based Atlas Packaging, sponsors for the second year running, have revealed their masterpiece – a giant cheese grater which stands at 2 metres tall and is made from 100% recyclable corrugated board.

The gigantic Grater will be on display in the Hall from the 26th May, the day of the British Cheese Awards judging and will remain there for the duration of the show when it opens to the public from the 27th to 30th May.

Juliet Harbutt, Awards Founder. is delighted to have this work of corrugated art to bestow good fortune on this year’s event. She commented: ‘It’s grrrrrrrrate. It’s unique, artistic and pushes the boundaries of expectation, all the ingredients that really capture the spirit of the awards and make them such a big cheese in the cheese world.’

Dave King, head of design at Atlas Packaging, the brains behind the idea, explained how it all came about: ‘Last year we delivered a life size corrugated cow which everyone loved. This year, we wanted to do something different but equally high impact. The Cheese Grater seemed like a perfect fit. It’s not quite the height of the Cheese Grater building in London but hopefully, with our skilled engineering, it won’t need quite so many repairs!’

The British Cheese Awards take place at the Royal Bath & West Show, 26th May 2015.

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Pret A Manger to Open in the John Radcliffe Hospital, Oxford

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Pret A Manger will open the doors to its first hospital location next month, in Oxford’s John Radcliffe Hospital.

Due to open in early June, the fit-out is well under way at the new site, located in the atrium retail outlets of the West Wing of the hospital.

The new outlet – Pret’s third shop in Oxford – will create up to 22 new jobs, which the company is currently recruiting for.

In addition to a full menu of handmade natural food and organic coffee, the new shop will also feature a comfortable seating area with 80 spaces for hospital visitors, outpatients and staff to enjoy.

The new offering is a result of support services provider Carillion, supported by RMW Knight, identifying the opportunity for a high street retail presence in the hospital.

A spokesperson for Pret said, “Our focus on fresh, quality food has been a fundamental part of the Pret recipe since our first shop opened nearly 30 years ago, and we are pleased to be able to offer this within a hospital for the first time.

“The new shop menu will offer a wide range of nutritious salads, sandwiches and wraps, through to hearty hot food, and the occasional pick-me-up treat. As with our existing shops, we’re proud to have a large on-site kitchen in our premises at the John Radcliffe, which will enable us to deliver the highest quality products with the fast and friendly service that Pret is known for.”

Lynn Carpenter, from Carillion’s Catering Centre of Excellence commented; “Pret’s healthy and fresh offer using natural ingredients ensures that outpatients, staff and visitors to the hospital are provided with a wholesome and nutritional offer in a modern and welcoming environment.”

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Tibits Restaurant Celebrates Vegetarian Week 18th-24th May

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We love meat eaters and they love us back! tibits, London’s leading vegetarian and vegan restaurant has kick started Vegetarian Week by highlighting that you don’t have to be vegetarian to enjoy their food, in fact 80% of their guests are meat-eaters.

All are welcome at tibits whether you are vegetarian, vegan, a meat-eater or a flexitarian – people who follow a mainly vegetarian diet but sometimes eat meat.

Reto Frei, one of three brothers who founded tibits, stated; “Vegetarian Week, Meat Free Monday or tibits own Vegan Tuesday are all initiatives that have been adopted by people who see the benefits of cutting down their meat consumption for a healthier lifestyle with the added bonus of benefiting the environment.”

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Taco Bell Continues UK Expansion with Essex Restaurant Opening

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IRVINE, Calif., May 14, 2015 – Taco Bell Corp., a subsidiary of Yum! Brands, Inc., (NYSE: YUM), today announces the May 14, 2015 grand opening of its newest location in Chelmsford, U.K. – the sixth U.K. restaurant for the world’s largest Mexican-inspired restaurant chain.

Taco Bell expanded into the U.K. in 2010, bringing with it something different for customers’ taste buds and creating an experience and relationship that goes beyond food. The Chelmsford high street restaurant joins two new high street restaurants in Sheffield and three food court restaurants in Lakeside (Thurrock), Eastgate (Basildon) and Arndale Centre (Manchester).The brand’s expansion in the U.K. will continue across most major cities and within the M25, with a particular focus on areas with a large student population.

Customers can look forward to trying something new, with delicious made-to-order classics like Crunchy Tacos, Crunchwrap Supremes and Quesadillas, along with exclusive U.K. menu items that combine the well-known flavours from its U.S. menu with more locally relevant tastes. The menu stays true to the innovative, craveable and affordable Mexican-inspired food that Taco Bell has been delivering for more than 50 years.

“We have high ambitions for Taco Bell in the UK,” said Nick Dawson, General Manger for Taco Bell U.K. and Europe. “The brand is generating significant awareness in the U.K. and offering innovative, great tasting food at a great value. We now want to take this enthusiasm for our brand and, working with current and future local franchisees, accelerate our U.K. expansion. With two new units already under construction we expect to double our U.K. presence by the end of 2015 and then plan to open five to ten new restaurants every year as we continue to scale up.”

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Birmingham Hippodrome is First Theatre in the UK to be Awarded an AA Rosette

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Birmingham Hippodrome has become the first theatre in the UK to be awarded an AA Rosette.

The coveted One AA Rosette, which is only awarded to around 10% of UK restaurants, was given to the theatre’s Circle Restaurant for the skill, care and excellent quality ingredients which go into the menus thus achieving standards that stand out in the local area.

Birmingham Hippodrome’s culinary team is headed by Head Chef Chris Bratt-Rose who takes advantage of seasonal produce, sources locally wherever possible and adapts his menus on a regular basis.

Gary Aymes, Director of Hospitality and Service said “A huge congratulations to Chris and his hard working team. Bearing in mind the Hippodrome is one of the most visited theatre’s in the UK, the service time restraints brought about by ‘curtain up times’ and the 95 seat capacity of the restaurant the team do a fantastic job producing a consistently high standard of food and service.”

The award follows on from a review from local food critic, Paul Fulford, a blog from respected food writer Richard McComb and a Certificate of Excellence grading from Trip Advisor.

The AA’s Rosettes were introduced over 50 years ago as an award system reflecting and recognising the first nationwide scheme for assessing the quality of food served by restaurants and hotels. The awards are made solely on the basis of a meal visit or visits by one or more of the AA’s hotel and restaurant inspectors, who have unrivalled breadth and depth of experience in assessing quality.

Simon Numphud, AA Hotel Services Business manager commented: “The achievement of a one AA Rosette Award recognises high standards, consistency and precision, serving food prepared with care and with evident selection of fresh, seasonal quality ingredients. Good understanding and use of technical skills are demonstrated in the cooking, with clarity of flavours shining through.”

Birmingham Hippodrome’s stylish Circle Restaurant, situated just a short walk away from the auditorium, offers a relaxing dining experience with tempting modern menus and an extensive wine list. It is open two hours before curtain up on performance days.

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Paris House Appoints New Restaurant Manager

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Guillaume Gorichon has been appointed as Restaurant Manager at the Michelin-starred Paris House Restaurant in Bedfordshire. Having previously held positions at The Bath Priory, Cliveden House Hotel and The Gleneagles Hotel, Guillaume has an outstanding record of achievement. He will be working closely with Chef Owner, Phil Fanning to ensure the finest service is delivered to customers.

The appointment comes at an exciting time for the restaurant; within the last year the restaurant has gained increased exposure in the national media and featured in the Waitrose Good Food Guide Top 50 list for the first time. “After a fantastic year of growth since taking over ownership of the restaurant last January, we recruited Guillaume to raise the standards of our front of house team even further. With a strong background in wine, we are sure he will bring his distinctive style to our beverage lists also.” says Chef Owner, Phil Fanning.

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Ant Man Is The Most Anticipated Movie According to Research By Outbrain

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Leading content discovery platform Outbrain has been busily measuring our online movie-related antics by recording the page views of articles about Hollywood’s up and coming releases. Based on the data recorded worldwide, lovable everyman Paul Rudd’s Ant Man comes out on top, while Channing Tatum ripping his clothes off again in Magic Mike XXL is a close runner-up. [More on Top 10 Films]

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Twice Baked Cheese Soufflé from The Coach House Restaurant

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Created by James Cooper, Head Chef at the AA Rosette Coach House Restaurant, this recipe for Twice Baked Cheese Soufflé is easy to make and tastes delicious.

James Cooper is well-known in the Lake District for the way he uses the wonderful local produce and for his creativity skill. His roots are founded in British cooking but his experience takes you well beyond that so expect to find some favourite British dishes but with the odd unexpected twist!

The menu changes regularly at The Coach House Restaurant to reflect the season and its produce; it currently features this Twice Baked Cheese Soufflé dish which has proved to be a hit with diners.


Twice baked cheese soufflé

By James Cooper, Head Chef at The Coach House Restaurant


You will need 4-5 moulds (e.g. porcelain tea cups or dariole moulds) and a deep baking tray

Oven temperature:

Conv 155º C – 45-50 mins

Gas 175º C 50-55 mins



¾ pint/400ml of milk

2oz/50gms butter

2oz/50gms flour

2 medium eggs separated

3 oz/75gms grated cheese, gruyere or strong cheddar

Tsp English mustard

Salt and pepper

Chopped parsley

Grated parmesan


To serve

Double cream

Grated cheese



  1. Grease the moulds with butter and line with finely grated parmesan cheese
  2. Melt the butter in a mixing bowl adding the flour to create a roux. Set aside
  3. Heat the milk in a heavy duty pan to a simmer and then whisk in the roux. Lower the heat and allow the roux to cook for 3-4 minutes stirring with a wooden spoon. Remove from the heat.
  4. Add the mustard, cheese, salt and pepper and parsley to taste. ( At this stage smoked haddock or cooked mushrooms could be added for a different twist)
  5. Whisk the egg whites to a ¾ whip consistency.
  6. Fold the egg yolks into the cheese mixture, followed by 1/3 of the whisked egg whites and then add the remaining whites being careful not to over mix.
  7. Divide between the moulds, filling to just below the top.
  8. Place the moulds into the baking tray and place in the heated oven. Fill the tray with boiling water to half way up the moulds. Close the oven door.
  9. When cooked they should have risen slightly with a brown crust on top.
  10. Remove from the oven and allow the moulds to cool. Then chill in the refrigerator.


To serve

  1. Remove soufflé from the moulds by placing them in a bath of hot water for 10-15 seconds.
  2. Place in a suitable oven proof dish, pour over some cream and top with grated cheese.
  3. Place in a fairly hot oven for about 10 mins until golden brown and bubbling.


The Coach House Restaurant
Bassenthwaite, Keswick, Cumbria, CA12 4QG | 017687 76629

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