The Great Yorkshire Show Plans 160th Event

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It has been announced that the 160th Great Yorkshire Show will take place in Harrogate in 2018. The annual event will take place to celebrate the very best of farming, food and countryside. The next Great Yorkshire Show has been planned to take place between Tuesday the 10th July and Thursday the 12th July.

This country show is expected to attract more than 130,000 visitors as well as 8,500 animals. These numbers attend the event every year to enjoy the three-day show, and makes it one of the biggest country shows in the UK.

Already planned to be in attendance this year is the equestrian dynamo Lorenzo, who will be returning to the Main Ring for next year’s show. Lorenzo’s dare devil routine of bareback horse-riding is expected to be one of the 2018’s show’s highlights. Another confirmed visit is Rosemary Shrager, who will be working to whip up a storm at the Cookery Theatre, and the President’s Lawn is planning to showcase a range of new additions to the show.

Thousands of animals will be in competition in the judging rings, from cattle and sheep to pigs and pigeons in order to win rosettes while one of the most prestigious show jumping competitions, the Cock O’ The North takes place at the three-day event. This is the 160th year of the Great Yorkshire Show and in order to celebrate reaching such a prestigious figure, there are -plans to celebrate the 160 shows that have taken place over the years.

The first Great Yorkshire Show was held in 1838 and there have been a range of special surprises organised to celebrate more than a century of history. As a part of the celebrations, there will be a new clothing range released in the New Year a spectacular ticket launch planned for the Spring.

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German Gymnasuim’s Terraces Open

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On the 6th December, the German Gymnasium was first opened. This charming location will be open close to Kings Cross in London until the end of February. The Gymnasium has transformed their terrace into a magical world, which has been formed in partnership with the German airline Lufthansa as well as their drinks partners Monkey 47 and Fever-Tree Premium Natural Mixers.

The terrace has been inspired by the well-known and much loved mystical stories that were told by the Brothers Grimm and has been adorned with winter foliage, magical twinkling lights, and filled with warming throws and decorative details the evoke nostalgic visions of eight of the brothers’ best loved tales. The scenes created at German Gymnasium include Little Red Riding Hood, Snow White, Rumpelstiltskin, The Golden Goose, Rapunzel, Sleeping Beauty, Cinderella and Hansel & Gretel.

The eight tales have also been put into motion through the German Gymnasium’s own edition of the original 1812 folklore. The team have also recreated a cocktail list in order to celebrate the tales and their legacy, using some of the finest ingredients. The menu includes a range of bold serves which are full of flavour. The Little Red Riding Hood is served in a wolf-adorned and includes Monkey 47 Gin, Lillet Blanc, Byrrh and Fever-Tree Spiced Orange Ginger Ale. There are also a number of smoother drink options, such as the Cinderella, which is Lillet Rouge, Rinomato bitter infused coffee beans and Fever-Tree Smoky Ginger Ale, served with hand carved ice.

As an addition to this festive, German experience, the Executive Chef Bjoern Wassmuth has created a number of traditional German winter food classics to enjoy while on the terrace such as Roasted Fresh chestnuts as well as a selection of Germany’s favourite sausages which include the Currywurst and Bratwurst which have been turned into Hot Dogs.

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British American Tobacco Launch glo™

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British American Tobacco in Romania has launched glo™. This new product is the company’s newest and said to be the most innovative tobacco heating product for use by Romanian adult smokers. The new glo™ is the company’s newest and most innovative tobacco heating product, that generates a natural tobacco taste but contains between 90% and 95% less toxicants that the smoke that is released by the smoke from cigarettes. The new device also produces less of a smell and no ash in comparison to traditional smoking.

The new glo™ doesn’t generate cigarette smoke, instead releasing a tobacco vapour. This vapour has been created by heating a special tobacco stick. the device has one button and does not require an external charging device, with a single charge lasting up to 30 sessions. The new tobacco product has taken four years and a great deal of resources to develop and is considered to be a truly best-in-class product. The glo™ is simple to use and has a one button design.

British American Tobacco is known for being the absolute industry leader in this market in Romania. The company accounts for 55% of the whole tobacco products’ market, with Kent represent the total domestic consumption. The new product has already seen success in Japan, with 1 in 10 smokers switching to the glo™ in Sendai. British American Tobacco has also launched a range of innovative next generation vaping and tobacco heating products in 16 markets around the world, this includes the U.S, UK, South Korea, Russia, France, Italy and Japan.

This new tobacco device has been designed to heat specially manufactured tobacco sticks to approximately 240°C. The glo™ doesn’t burn the tobacco, as is seen with traditional cigarettes, and the potential to pose less risks than smoking. The Tobacco company are looking into research and development that will offer potentially less risky alternatives to smoking.

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3 Festive Recipes to Cook Up this Xmas

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

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

Cranberry sauce

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


75g light brown soft sugar

250g fresh cranberries

1 orange, peeled and chopped

½ teaspoon mixed spice

A pinch of freshly grated nutmeg

A splash of port


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

Mince pies

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


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

175g icing sugar

375g cold butter cut into cubes

Zest and juice of 1 large orange

500g mincemeat

1 egg, beaten


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

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

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

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

Festive cherry trifle

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

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

340g cherry jam

450g madeira cake

100ml kirsch

5 Amaretti biscuits, broken

300ml double cream


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

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

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

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

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


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