Food 'n' Drink – Food and Drink news |

The Scottish government and First Milk are working together and have announced a plan for a creamery that is going to be located in Kintyre. Discussions have occurred between the two bodies and the construction of the new facility is going to mean that nearly 40 dairy farms, who are supplying the creamery, are secured.

There is a creamery building already existing in the area and these plans are going to extend it and there will be no halt in production while the extension takes place. This location is the only viable outlet for processing for many of the nearby farms and if it were to stop producing then many people in the local area would go out of business. The current creamery was built in the early 19th century but it started life as a distillery.

The extension of the factory is going to make it more efficient and the amount of production is going to increase significantly. The funding has come from two specific bodies, First Milk and the Scottish government. In order for the Scottish government money to be supplied then grant conditions will have to be met.

First Milk has been developing plans for the last two years to make a sale to Tesco, but the supermarket have now said that they don’t wish to purchase the site which means the creamery will remain at its current location.

A Councillor for Kintyre is John Semple who has long had concerns about the future of many farms in Kintyre if the creamery were to close down. He has stated several times how important it is for the local industry and many people were concerned that if it was sold to Tesco then many farms would suffer.

The Chief Executive of First Milk is Kate Allum who it said, “We’ve always been committed to farmers in Kintyre. With this in mind we are investing in a cheesemaking facility at the current site and we are very pleased to be able to do this with funds that are being provided by the Scottish government.

Campbeltown farmers have been informed about the developments that are taking place and they have agreed to work alongside us as well as the Scottish government to create a sustainable dairy business in the area.”

Cabinet Secretary Richard Lockhead has stated, “Some of the most efficient dairy production in the world takes place in Scotland and despite these challenging economic times we are happy to provide support this dairy project in Scotland. We are pleased to be able to give dairy farmers in this region the facilities that they need.”

Many people in the local region were concerned that the area would be significantly affected if farms were to go out of business. Several described the idea of empty fields and farms being a blight on the countryside and a reminder that part of the country was economically failing. Local people said farmers should be paying to produce and not being subsidised for non-production.

With its compact and streamlined design, the new OXO mixer is perfect for every day use, whether you want to beat eggs or whip up some cream. This pancake day, which takes place on Tuesday 21^st February,why not take part in a vintage baking revival by using OXO’s new and modern take on an old classic.

OXO’s brand new hand-held mixer for the 21^st century is so simple to use that even the next generation of  bakers will be eager to create a batch of thin and delicious crepes this pancake day. Those fiddly hand beaters from days of old has been given a contemporary upgrade by OXO, and this unique new version is a combination of practicality, innovation and such ease of use that you can guarantee a perfect batch of batter every time.

The turning arm and contoured handle feature OXO’s trademark soft non-slip grip while the two stainless steel beaters can be removed for individual cleaning or tasting. The mixer also features a stainless steel bridge to elevate the beaters from the bottom of the bowl as they work, taking the weight and strain out of mixing.

Unlike conventional hand-held mixers, OXO’s sleek, modern design couldn’t be easier to clean. Gone are the exposed gears; OXO’s smooth, rotating gears are enclosed in the stylish upright white handle for quick and easy tidy-ups. Simply press the two side buttons to detach the base and pop in the dishwasher.

Streamlined and compact, the OXO mixer is great for everyday use whether it’s whipping up lashings of cream or beating eggs, and fits neatly into kitchen drawers saving precious worktop space. It’s also easy to for lefties or righties to operate – simply whip it out and get cracking. The hand-held mixer is priced at £20 and is available from Lakeland.

Making ideal companions for the new mixer, OXO’s batter bowl (£13.28) provides the perfect place to mix batter, cream or eggs, while the nylon flexible pancake turner (£6.64) flips pancakes with minimal effort.

Designed to make everyday living that little bit easier, the award winning OXO Good Grips range offers over 200 stylish, yet practical tools for the home including kitchenware, organisational tools, bathroom and cleaning products. The company has also now extended into the nursery with the launch of OXO Tot, an exciting new design-led collection of award winning baby equipment including essential feeding and weaning tools in three bright colours, handy cleaning tools and a super stylish, ultra functional highchair.

For further stockist details,  visit www.oxouk.com

British food is known for its variety, class, healthy ingredients, and contrary to many rumours, its unique taste that is far from bland and tasteless.  The basic staples of British cuisine are nourishing and very healthy for the body. Those who want a true taste of what Britain has to offer may want to take a look over the quick cheat sheet to the best dishes in the country.

First up is the steak and kidney pie that is a treat in itself even if there is steak baked inside of a cripsy crust.  It is important to make the crust just right if you want to keep everything inside, but also keep in mind that you have to make sure the filling is gooey enough to hold the pasty in place as well.  If you do manage to get the consistency just right the pie will certainly eliminate room around the waist for a real dessert.

Those that are not huge steak fans should try out the Shepherds Pie instead as it is  peas and minced lamb covered with mashed potatoes instead of a pastry crust.  In terms of comfort food this is just about the closest you can get, and it’s a meal that will fill you up.

Of course, not everyone wants a heavy meal for dinner or lunch; which is why beans on toast can be the perfect solution.  Start with some Heinz beans straight from the can and pour them on a slice of toasted bread.  You cannot get much easier or much simpler than that!

Bangers and Mash is another quick and easy British staple that involves creating a V out of sausage and then tossing some mashed potatoes onto the plate.  Created in the memory of Winston Churchill, it’s a quick and yummy way to fill the tummy.

Of course, heavy foods are not all that Britain has to offer as it has some great bakery treats as well, such as the traditional scone. Although historians now believe that the Queen only through the scones at politicians, the scone still goes down in history as an object of violence.  However, if you bite into a light dainty pasty from a great bakery you will likely remember it differently.

Another great treat is Yorkshire pudding which is made from milk, flour, and eggs and then baked along with gravy.  You will find this pudding on the side of your dinner plate instead of on your desert plate so do not be surprised to see it sharing a place with your sausage or steak.

Finally, a trip to Britain would not be complete without fish and chips as it is the meal that without a doubt is quintessentially British. Although your fish and chips will likely not come wrapped in newspaper like in the olden days, in order to get the real greasy taste that made the takeaway dish so popular make sure to grab it from a stall in a marketplace  or the local pub instead of a fine dining institution.

Bistro du Vin, Hotel du Vin, Smoak and Malmaison have announced that they have created 2 new food and drink dining clubs; Societe du Vin and ClubMal. Over the years, these well known brands have created several food and drink initiative that have been tailored to the loyal following they have from their diners.

In the latest wave of voucher 3^rd parties, they have created a new programme where guests reap heavily discounted benefits that carry no hidden costs, only great perks that are being passed directly onto the customer.

Food favourites to be enjoyed at such hotel restaurants as the Roast du Vin include 2 course Sunday lunches and cheese platters with a bottle of wine. Whereas the popular Mal Steak Nights will also be available for fine diners who enjoy a hearty meal.

The two programmes – ClubMal for Malmaison and Smoak, and Societe du Vin for Hotel du Vin, Pub du Vin and Bistro du Vin, launched on the 4th January 2012 with a 50% off food offer for January. On registration an email is dispatched with the latest offers based on the register’s preferences. Each month the brands will distribute varying promotions as well as individual hotels providing independently tailored offers for the properties. The user simply clicks on the URL to the registration pages, completes the form stating their preference, and will receive the voucher via email or direct to their smart phone. There is no obligation or cost to sign up and receive the offers.

In addition, Hotel du Vin, Pub du Vin, Bistro du Vin, Malmaison and Smoak will be working with their nominated suppliers to create bespoke packages, events and offers integrating their valued products. Everything from Donald Russell steak nights and La Cave à Fromage cheese tastings, to exclusive competitions and inspired menu’s created in partnership with local suppliers; the offers will support the brands ethos of homegrown and local, a celebration of all that’s great about the regions and their amazing people.

Malmaison will convert any pessimist with divinely tasty, beautifully presented cuisine prepared with incredible local ingredients and served with passion. All the Mal bars have lashings of attitude, and have been designed with an eye to the hip, trendy and chic, offering patrons a venue in which to sip delicious signature cocktails before taking up the ClubMal offer. Hotel du Vin’s concept is bistro dining and an excellence in wine with rooms attached. An elegant and atmospheric setting for lunch or dinner and an ideal place to meet, celebrate or simply pass the time. Add to this the passion for everything from whisky to local beers and of course, wine, all served by knowledgeable, helpful and passionate people.

The programmes ClubMal and Societe du Vin are about rewarding and engaging the loyal diner at a time when the passion for great dining reigns supreme, but a cost conscious market place dictates a need to drive value for money.

Spanish Young Chef of the Year title goes to Pierre Koffmann protege

A young protege of Pierre Koffmann has been named as the Spanish Young Chef of the Year in the 2012 competition. Ben Murphy is a 21 year old chef working under Koffmann at the Berkeley, and his prize for coming first in the competition is to spend a week in the kitchen of one of only the few restaurants in Spain which have 3 Michelin stars; Akelare.

Ben travels to Spain later in the year to complete his placement under the world renowned chef Pedro Subijana. Ben competed against 8 other finalists in the cook-off stage of this nationwide competition, which has a first round that is paper based. This is an annual competition held with the aim of encouraging chefs under the age of 25 to experiment and explore the exciting range of fresh Spanish produce and other ingredients.

Dishes which are inspired by the great Spanish cuisine are actively encouraged, and every course has to feature an ingredient from these pairs; rice or pulses, persimon or picota cherries and strawberries or raspberries.

Ben’s winning menu was a starter of Salmon with pickled lemon zest, cauliflower, chorizo and yolk; a main course of leg and breast of duck, potato cannelloni and stuffed morcilla cherries; and Tonka bean & almond soufflé, with cherimoya, raspberry and almond for dessert.

Second place was awarded to William Chilila of The Orrery restaurant in London, and third place went to Billy Stock of the Opera Tavern also in London.

William’s menu included a dressed crab starter with persimon and beetroot salad; seared marinated fillet of black Ibérico pork with pickled fennel, caramelised salsify, white onion puree and wild rice for main course; followed by orange panacotta with marinated Spanish strawberries and basil sorbet for dessert.

Billy’s menu featured Spanish style potted crab with ajo blanco, raspberry gel and Iberico de Bellota for starter; a main course of spiced Ibérico pork loin with braised Ibérico cheek and black bean stew finished with Pedro Ximenez jus; and Créme Catalan parfait torta de almond crumb and black olive caramel for dessert.

María José Sevilla, Director of Foods from Spain said: “The quality of this year’s finalists has been outstanding. It’s great to see young chefs taking inspiration of Spanish cooking and ingredients to produce such superb dishes.

“We were very impressed by Ben’s menu and knowledge of Spanish cuisine. I’m sure his placement at Akelaŕe will be both enjoyable and beneficial to his career and we wish him every success in the future”.

The judging panel was made up of Director of Foods from Spain, María José Sevilla, chef and author Peter Gordon, President of the Guild of Food Writers, Jane Suthering, and chef lecturer José Souto.

The competition was sponsored by LA Organic and Endor Gourmet Foods, who provided ingredients for the cook off. Foods from Spain expects to launch the Spanish Young Chef of the Year 2013 competition later this year.

Celebrity chef and author of the #1 best selling book Indian Superfood, Gurpareet Bains, has produced a new collection of recipes entitled Indian Superspices. These recipes are all lab inspired and are aimed at helping sufferers of everyday ailments such as PMT, colds, insomnia and hangovers.

In his own unique way, Bains uses spices in a medicinal capacity to help in alleviating anxiety, stress, allergies and a whole host of other common ailments. They are also an aid to detoxing as well as helping to manage weight loss. Bains enjoys a vast fan base including Royalty and A list celebs. He created the ‘worlds healthiest meal’ and was names as chef of the year by the 2011 English Curry Awards.

On his journey, Gurpareet reveals the amazing secrets of a spice that has been scientifically-proven by the US FDA in the treatment of asthma, diabetes, psoriasis and viral infections, as well as inhibition of cancer cell growth and improvement of the immune system. Gurpareet proves that Indian cuisine is robust enough to absorb medicinal quantities of spices and still deliver delicious meals.

This Ebook is an extraordinary collection of over 60 recipes augmented with compelling medical research and photography. Indian Superspices is a radical shakeup of the Indian kitchen: a fascinating voyage into virgin gastronomic territory.

Release date: Thursday January 26, 2012 – OUT NOW!

Available to buy online from Amazon: here.

Guy Wolley, the celebrity chef, has recently said that there is a huge shift in what people in Britain are eating, and typical fry ups for breakfast are changing into something much more healthy.

In a recent newspaper interview he commented, “Twenty years ago no one would have thought that the state of food in Britain would be like it is today. We have moved away from a very traditionally unhealthy diet to something much better for us. No one would have predicted that we would be seeing sushi bars on almost every high Street.”

Mr Wholley became a food commentator in 2002 and is also known for being the head chef at the Applegarth Farm restaurant, which is located in Grayshott, Surrey. He is known for his commentary on environmental issues as well as increasing the health of the diet the people in the country eat.

He continued, “The British breakfast is a bit boring and we need to add a bit of interest to it. We can look to our European neighbours for some inspiration into a breakfast foods. In Scandinavia they eat dark bread and herring for breakfast which is worlds away from anything we would consume.”

He has also been working to change the way we eat breakfast and is wanting to move it away from a single course meal. In London he has recently started serving breakfast with three courses. Starting off with muesli, moving onto eggs and cheese and then finishing it off with coffee.