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All Posts By FEAST Editorial Team

Premier Inn Launches Purple Sauce

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Premier Inn is set to start a new debate around Britain¹s breakfast tables with the introduction of its new Purple Sauce, created in collaboration with expert chef Ed Baines

Britain’s best loved hotel chain Premier Inn already guarantees a good night’s sleep, but the expert in sleep is now becoming an expert in breakfast ¬ with the introduction of its new mouth-watering Premier Inn Purple Sauce.

Crafted with the help of expert chef Ed Baines, Purple Sauce is designed specifically for breakfast and will enhance the hotel chain’s breakfast menu and prepare guests for the day ahead when it launches nationwide next month.

Currently, the breakfast market is dominated by red and brown sauce ¬ but Premier Inn is pioneering the way with its new Purple Sauce, created to complement the smoky tastes of a cooked breakfast and give Premier Inn guests a great start to the day.

The sauce’s base is blackberry, and includes a range of natural ingredients, with no additives ¬ including cracked black pepper, crushed chilies, toasted cumin and smoked salt. Its cleverly crafted flavours mean Purple Sauce goes perfectly with Premier Inn¹s British sausages and tasty back bacon, whether on a full English breakfast or a delicious sarnie, to set Brits’ palates alive when it launches week commencing 20th July.

The sauce has no artificial colours or flavourings, and the purple is a natural shade that reflects its blackberry base.

Ed Baines commented: “Purple Sauce is the perfect accompaniment to a cooked breakfast. Its smoky flavours really work well with meat ¬ particularly pork ¬ and its underlying fruity flavour leaves a delicious aftertaste that leaves you satisfied.

“It’s been great working with Premier Inn to help create the sauce. I really believe in Purple Sauce and I hope the public enjoy it.”

Keith Hudspith, Head of Food & Beverage for Premier Inn, commented: “We believe that a great day starts with a great night¹s sleep, and our breakfasts set you up perfectly for whatever you have planned for the day ahead. Our new limited edition Purple Sauce will make our tasty cooked breakfasts even more delicious.

“The sauce will be available in all of our hotels and restaurants from July and we really hope it will encourage even more people ¬ whether they¹re guests or not, to join us for breakfast to give the Purple Sauce a try.”

Purple Sauce has been created to complement Premier Inn’s extensive breakfast offering ¬ including the full Premier Inn Breakfast, which is available from just £8.75, and is also suitable for vegetarians.
Premier Inn Purple Sauce is available in Premier Inn hotels nationwide from w/c 20th July 2015.

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Record Numbers Expected at Grasmere’s 9th ‘Guzzler’ Beer Festival

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Tweedies Bar and Dale Lodge Hotel in Grasmere, are gearing up to host their ninth annual beer festival. Aptly named ‘The Grasmere Guzzler’, the event takes place from 4th – 6th September, with record numbers expected to descend upon the small Lakeland village. Held in the grounds of Tweedies Bar and Dale Lodge Hotel, the beer festival, which started in 2006 and offered 8 craft ales and received 100 visitors, will this year play host to more than 4,000 visitors, with 100 craft ales and ciders on offer and almost 30 musical acts set to perform.

Other forms of entertainment, including readings from poets from the Wordsworth Trust and stilt characters will also add to the carnival atmosphere, which as Tweedies director, Alex Goodall explains, is becoming more of a family event each year.

“We are very much looking forward to welcoming visitors to this year’s ‘Grasmere Guzzler’ which is set to be the best ever.” he said. “This event is one of a kind and has grown a steady fanbase over the past nine years, with visitors coming from as far away as Australia and more and more families attending. The event is free and with entertainment for both the kids and adults, great food and our unique selection of craft ales, everyone’s happy!”

Forming part of the musical line up are Molly Warburton, Scrogan’s Run and King Ider with Tweedies Head Chef, James Goodall, serving up pulled pork, venison burgers, sticky ribs, three bean burgers and halloumi kebabs throughout the weekend.

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Kitwave Wholesale Group continues to Grow with Acquisition of Hulleys Frozen

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Kitwave Wholesale Group, an independent UK wholesaler of FMCG products, has added an eleventh company to its group following the acquisition of Angelbell Limited (t/a Hulleys Frozen Foods). The acquisition is an excellent fit within the Kitwave Group in terms of its operations and national geography and complements the acquisition last year of another Frozen Food wholesaler, Eden Farm. Overall this will continue to widen Kitwave’s geographic reach and product offerings, and increase its customer base to c30,000.
Newcastle based Kitwave was established in 1987 as an acquisition vehicle set up to purchase independent wholesale businesses. NVM Private Equity (NVM) supported Kitwave in 2011 with £7.5 million of investment to support its acquisition strategy. Paul Young (Kitwave’s Group Managing Director), David Brind (Group Finance Director) and their team have since acquired Anderson Wholesale, Automatic Retailing, Teatime Tasties, Eden Farm, Squirrels UK and now Angelbell Limited.
Hulleys is a family business that has been trading for more than 80 years. It has a complementary product portfolio, being made up predominantly of ice-cream and a wider frozen food offering. Hulleys operates from six depots supplying a delivery network distributing across the whole of England including locations in Nottingham, Louth, Norwich, Kingwinford and Kirkham with head office based in Sheffield.
David Brind, Group Finance Director of Kitwave Group, comments: “The acquisition of Hulleys Frozen provides an exciting opportunity for the Kitwave Group, that will provide additional customers, products and services to our existing offering. In addition to the acquisition earlier this year of Squirrels UK the Kitwave Group now has developed operations across the growing sectors of discount retail, foodservice and frozen product. ”
Mauro Biagioni, Partner at NVM Private Equity, comments: “The addition of Angelbell by the Kitwave Group will serve to complement Kitwave’s existing portfolio of businesses. The success of previous acquisitions proves that Kitwave’s growth strategy is going exactly to plan since we invested four years ago and this latest addition will only strengthen this further. Paul and the team are keen to make further acquisitions across their industry to continue to grow in a fragmented market.”
The acquisition of Hulleys was supported by new finance facilities made available by Barclays Bank PLC. David Collins, Relationship Director of Barclays, comments: “As a longstanding Barclays customer we are delighted to support Kitwave with facilities to support the acquisition of Angelbell Limited. This transaction substantially strengthens Kitwave’s offering in the frozen & foodservice sectors, and also provides a real opportunity for the group to further grow their customer base.”
Kitwave was supported on this transaction by Muckle LLP and KPMG LLP by providing legal and due diligence services respectively.

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Chipotle Mexican Grill to Make City Debut

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Chipotle will open its seventh London restaurant at London Wall EC2M, 8 July 2015.


LONDON, 7 July 2015 – Chipotle Mexican Grill is set to open its seventh restaurant in London – and its first in The City – at 49, London Wall EC2M, 8 July 2015. Chipotle, which hails from the US, opened its first restaurant outside North America, at Charing Cross Road, back in 2010.


Jerome Tafani, executive director of European Business Development, for Chipotle, comments: ‘We are delighted to open our first Chipotle restaurant in The City, an area where we feel customers will respond very positively to what we are doing. We are changing the way people think about and eat fast food, and we think that is a commitment that really resonates with people in London.’


Chipotle, which operates more than 1,800 restaurants in the USA, has been instrumental in establishing a new kind of thinking about fast food, what it calls ‘Food with Integrity’, and it continues to bring the same food philosophy to London. Chipotle has been recognised by Compassion in World Farming at the Good Animal Welfare Awards and has received a Good Chicken Award and a Good Pig Award; Chipotle was praised for its approach to the sourcing of its raw ingredients but in particular for its commitment to using free-range pigs for its pork carnitas and RSPCA Freedom Food certified poultry for its chicken dishes.


Chipotle Restaurants in London:


49 London Wall EC2M 5TE
114-116 Charing Cross Road WC2H 0JR
101-103 Baker Street W1U 6HQ
181-185 Wardour Street W1F 8WF
334 Upper Street N1 0PB
92-93 St Martins Lane WC2N 4AP
40 Wimbledon Hill Road SW19 7PA

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Sweet Freedom Launches Two New Flavours of Choc Shot as UK embraces ‘Smart Chocolate’

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Fast growing Sweet Freedom brand has added two delicious new flavours to its hugely popular all natural liquid chocolate range: Choc Shot Orange Spice and Choc Shot Coconut. This following the launch 18 months ago of their original ground breaking Choc Shot product; a runaway success that is now stocked in all major supermarkets and health food stores nationally.
Choc Shot has fast become the new hot chocolate choice; simply stir into hot milk for a silky smooth hot chocolate with no powdery lumps! But the secret of its success is its versatility. Ideal for drizzling direct over fruit, porridge, pancakes, yoghurt and ice-cream, it’s also perfect for adding to shakes and smoothies, replacing chocolate spread on toast and for healthier baking (use in place of cocoa and sugar in recipes) as well as for filling and topping cakes. Containing only natural ingredients, including Great Taste Award winning natural fruit syrup Sweet Freedom, Choc Shot is rapidly redefining how we consume one of our favourite foods.
Cocoa is a bitter ingredient that is commonly made sweeter with refined sugar or chemical sweeteners. Choc Shot replaces these unhealthy additions with Sweet Freedom made only from 100% natural fruit extracts, meeting the needs of consumers who are increasingly choosing to “eat smart” but who won’t compromise on taste or convenience.
Tina Michelucci, co-founder of Choc Shot, said: “Our customers love chocolate, enjoy eating healthily and adore the versatility of liquid chocolate. Expanding the range of Choc Shot flavours was a natural progression for us and our latest Orange Spice (with cardamom) and Coconut versions were decided on, not just by us, but based on thousands of email requests from our customers. In fact we are already busy working on the next new flavour!”
At only 14 calories per teaspoon it’s a firm favourite with dieters and having a low GI makes it a popular choice for diabetics. As well as being certified Vegan it also ticks all the Free From boxes being GM free, gluten free, dairy free, soya free, egg free and refined sugar free.

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D&D triumphs at Imbibe Live on 29th and 30th June

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D&D London had a successful showing during the Imbibe Live competitions held at Olympia on Monday 29th and Tuesday 30th June 2015, with sommeliers and bartenders from Coq d’Argent, Launceston Place, New Street Grill and Old Bengal Bar all winning awards in the show’s competitions.

The main event was the 2015 Imbibe Sommelier Challenge that saw wine experts from all over the UK undergoing three qualifying rounds. The nine finalists proceeded to go head to head, with Olivier Marie, head sommelier from Coq d’Argent emerging as champion. Marie, one of the most experienced sommeliers at D&D, has been with the group for 17 years. The runner-up was Gareth Ferreira, the Assistant Head Sommelier of Launceston Place.

Agustin Trapero from Launceston Place earned a trip to Chile alongside his team ‘El Conquistador’, with captain, Erik Simonics of The Savoy leading them to victory in the Wine Bar War, an event created by Wines of Chile. The Wine Bar War calls for four sommeliers to create the best pop-up Chilean wine bar in under 24 hours. The team also included Emanual Perquiera from The Milestone Hotel and Richard Lockstone from Malmaison.

Finally, Old Bengal Bar’s Jacek Limberger froze out his competitors in the Ice Carving competition, while New Street Grill’s Lukas Nikanorovas swept up in the Bartenders vs. Sommeliers category.

Imbibe Live, the UK’s leading drinks exhibition, is considered the most talked about event in the trade. The exhibition first began in 2010 and attracts around 9,000 people annually. The two-day event included masterclasses, tastings and a series of contests.

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Marco Leaves his Stamp on New Steakhouse Bar & Grill Menu

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Marco Pierre White has unveiled a new menu for his Steakhouse Bar & Grill restaurant in Congresbury.

The new line-up features an intriguing range that combines traditional British dishes prepared using classic French cooking techniques and can be found at the restaurant within DoubleTree by Hilton, Cadbury House.

Among the various eye-catching starters is Rillettes of Duck with prunes d’Agen, while Marco himself singles out the Brandade of Smoked Mackerel, a combination of finest quality smoked mackerel and freshly prepared horseradish sauce, as a personal favourite. The range of main courses is equally eclectic and again harnesses Marco’s love for classic dishes cooked to perfection.

Diversity is a theme throughout the menu, with stand-out plates including Macaroni with Wild Mushrooms and Poached Egg, a Coq and Shrimp Curry with Fresh Mango and Ginger and Roast Rump of Lamb a la Dijonnaise. The new summer menu also includes a number of delicious salads, including a Panzanella salad with confit tuna, cherry tomato, capers, croutons and fresh basil.

A Chateaubriand made with 28-day aged native breed beef makes for the ultimate sharing dish and is a welcome addition to the existing range of steaks.

Guests can also find indulgence with a dessert menu that includes a Knickerbocker Glory, a childhood favourite of Marco’s, the temptingly-titled Sticky Sticky Sticky Toffee Pudding or a selection of delicious cheeses complemented by a glass of rich port.

Colin Badcock, general manager at DoubleTree by Hilton, Cadbury House, said: “The new menu reflects everything that’s wonderful and exciting about Marco’s food philosophy, with special dishes to suit every palate and budget. Top quality steaks sit alongside a varied range of plates inspired by the best of British and French cooking.

“The menu has been designed to complement the vibrant atmosphere in the restaurant, meaning our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time.”

Marco said: “Eating out should be all about affordable glamour and that’s at the very heart of this new menu. We’ve taken timeless dishes and given them a contemporary twist. What could be better?”

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New Head Chef James Finch joins The Westleton Crown

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The Westleton Crown, Suffolk hotel and restaurant, is pleased to announce the appointment of our new Head Chef, James Finch. The new Head Chef is familiar to the inn’s loyal guests and diners as he is returning to The Westleton Crown’s kitchen after four years. James worked at The Crown for two years as Sous Chef prior to moving to the popular Sibton White Horse, where he started his Head Chef career and won the prestigious Good Food Guide’s ‘Pub of the Year 2015’ award.
James was born and bred in Suffolk and graduated from the Norwich City College, he is currently living in Westleton village. James is very familiar with local produce, suppliers and all that Suffolk has to offer. His great knowledge, real love of the area and its local produce shows in his cooking and menus – traditional, British and fresh.
After the new appointment James commented: “I am very much looking forward to the challenge and journey ahead with the team at The Westleton Crown. I am pleased to be carrying on my work with suppliers and producers in my home county, making sure the best of Suffolk’s produce feature at the heart of my cooking and menus at The Westleton Crown”.
The Westleton Crown is a traditional Coaching Inn with origins extending back as far as the 12th Century. Located a few miles from the Suffolk Heritage Coast. It retains the character and rustic charm of its heritage whilst offering guests the sophistication and comforts of contemporary living. All thirty four rooms are individually furnished and well appointed,
some with four poster beds but all are luxurious, peaceful and relaxing. Whether a hearty breakfast, lunchtime snack, relaxed or formal meal, the 2 AA Rosette-awarded Restaurant serves varied, innovative food created from passion alongside a comprehensive wine list.

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Wyke Farms Wins Prestigious Industry Award

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Wyke Farms was crowned winner of the Best On Farm AD Project Award at last nights UK AD & Biogas Industry Awards 2015.


For the fourth year running, the awards showcased achievement and innovation across the AD industry in a diverse range of categories, raising the profile and highlighting the benefits of the industry in the process. Established to celebrate the most outstanding AD projects, products, services and teams operating over the past year, the categories covered a diverse range of sectors involved in AD from farming and local authorities to service providers and academics.

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Over Ten Tonnes of Food Waste Collected at Glastonbury

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Food waste project EighthPlate has collected and will redistribute over ten tonnes of edible food waste from Glastonbury this year. The project, which was launched at Glastonbury following a successful trial last year, is an initiative led by FareShare South West, supported by The Nationwide Caterers Association (NCASS) and A Greener Festival; it has been established to donate unsold food to a range of charities across the South West.

EighthPlate intends to salvage 60 tonnes of unsold food during 2015, to provide 143,000 meals for the most vulnerable, distributing the produce amongst food banks and soup kitchens in the South West. At Glastonbury, the team are still in the process of collecting the leftover food which is estimated to exceed 10 tonnes and has so far included 4,000 bread rolls, 300 eggs, 250 sausages, 600 carrots, and 90 lettuces!

Emma Dyer, Project Manager at EighthPlate said: “We are so pleased with the leftover food waste that we have been able to collect from Glastonbury. We estimate that we will be able to produce over 24,000 meals from this festival alone, which will be able to support those most in need. The food we have collected has enabled us to make chicken tagine, pork meatballs and lots of bread and butter pudding!”

It is believed that half of all food produced globally goes to waste and with more than four million people in the UK unable to afford a healthy diet, public opinion is slowly turning against this culture of waste.

NCASS Director Mark Laurie said: “We are working closely with our members to assist them in managing their stock as effectively as possible in order to minimise waste. Where inefficiencies do occur though, we are keen to help those people that need it most. EighthPlate is a great cause to be supporting and we hope that the project can be rolled out across all festivals in the future.”

EighthPlate will be collecting from more festivals during the summer including WOMAD, Wilderness, Boomtown, Shambala, and End of the Road.

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