Food 'n' Drink – Food and Drink news |

The World’s Biggest Ale Trail is an incredibly useful application for your smart phone from CaskFinder. Currently available for both the Android and iPhone operating systems the World’s Biggest Ale Trail gives users the opportunity to make use of Cask Marque certificates by either scanning QR codes found on the certificates or by simply making use of your phones camera.

And there are plenty of options on the World’s Biggest Ale Trail as there are no less than 7500 Cask Marque bars imports spread out across the entire country enabling enthusiasts to make their way around some of the finest and most unusual drinking establishments in the world..

The app records the number of pubs visited and rewards prizes for milestones of 25, 50 and 100 pubs. Once you have scanned 100 pub barcodes you become a Cask Marque ambassador, which includes the opportunity to spend the day with an assessor, visiting a number of pubs to see how Cask Marque ensure a quality pint.

Real ale is helping to save the great British institution of the pub – the recent Cask Report found cask drinkers are more than twice more likely to visit pubs on a regular basis than non-cask drinkers. With the opportunity to try before you buy, cask is recruiting new drinkers – 10% of drinkers tried it for the first time in the last 12 months.

Cask Marque Director, Paul Nunny, who is responsible for the quality of ale in pubs said: “Cask ale is a British institution which should be celebrated by everyone up and down the country. The CaskFinder app helps customers get the most out of their pub visits and rate their favourite beers, sharing tried and tested favourites with other app users.”

Download the upgraded version of CaskFinder straightaway to start your very own World’s Biggest Ale Trail.

The truth is that you really do not need to be in the West End or some up market Essex shopping mall in order to get your hands around a mug of great coffee as Costa Coffee’s outlets offer some of the best beverages available for coffee enthusiasts.

In fact Costa Coffee (www.costa.co.uk) has voted as the outright winner at the 2011 Best Speciality Drink to Boyd Murdock who claimed that the crown this year’s Barista of the Year Awards with his espresso based coffee known as Cranachan Affogato. He managed to beat off strong competition from no less than 25,000 barista’s from every corner of the planet, making it through to the final 12 competitors from Europe Asia and India to win through to first place in the competition.

The Winning Drink – A Cranachan Affogato
1 teaspoon Honey
1 small scoop of vanilla icecream
3 teaspoons raspberry coulis
Raspberry syrup
1 teaspoon toasted pin head oatmeal
1 shot of Costa mocha Italia coffee

Layer ingredients into the glass. First add the honey, next the icecream and raspberry coulis. Then sprinkle the oatmeal over the top and drizzle a little of the syrup. At the last minute, add the shot of hot Costa coffee. Serve immediately and enjoy. In this way the coffee stays hot and the icecream doesn’t melt.

Flying the flag forScotland, Boyd who works at the Ayr Central Costa Coffee store, wanted to prove that great coffee can be found just as easily in a quiet seaside town as it can in a bustling metropolis.

Steve Charters, Professor at Reims Management School, gives a comprehensive overview of the champagne industry in a new book

A delicate balance is essential in the Champagne business

The Champagne world is at the same time both fascinating and complex. Champagne is an exceptional drink on its own and is also part of the much broader wine industry.  It is also an authentic product that has to come from the Champagne region to use the name that is associated with luxury and high living.

A new book entitled ‘The Business of Champagne: A Delicate Balance’ has been edited by Dr. Steve Charters, who is both the chairman of Champagne Management and a professor at Reims Management School. This book aims, for the first time, to give a fully comprehensive overview of the way in which the champagne industry is managed and organised, as well as giving an insight into the future prospects of this famous drink.

Prof. Charters says of the book is that its main goal is to thoroughly examine every aspect of the Champagne industry, from how it is managed and organised to how it is marketed. This book covers every problem that’s associated with Champagne and reviews it current context from a legal, economic and structural stance, to the role in its production played by the land, identity and tourism.

He also explores the myths surrounding Champagne, its competitive advantage and image, and also how the industry is managed by looking at the territorial branding, HR and accountability.

The book is the outcome of the ’Academic Study Tour’ organized for an international group of professors known for their research on the wine business. They were selected because of their diverse interests and disciplines, which included marketing, tourism, accounting and HR. During four days in 2008 the participants met with managers of wine estates as well as representatives from different banks.

“The aim was to explore the champagne industry, forge links with business leaders and their organizations and to stimulate research in the field of champagne,” said Charters. “Through this event we wanted to gather the experts’ objective and multidisciplinary points of view in order to get an outsider’s take on the world of champagne.”

After the study tour, participants wrote some of the books’ chapters, offering their analyses of the champagne industry’s strengths and weaknesses. This explains the diverse styles of the different chapters, some of which are factual, others more theoretical.

“Each contribution has a personal touch,” said Charters. “Certain views on the region are more positive than others. Some accept the conventional wisdom on Champagne while others challenge the myth. Some of the views are even contradictory. In any case, no attempt has been made to smooth over the texts. Instead, we encouraged personal analysis, as every point of view is a legitimate one. It was important to have different opinions because we wanted to write a useful book that would make the reader think.”

The introductory chapters cover the history, the geography, the structure of the industry of champagne and the way champagne is made, as well as the legal and economic contexts governing these operations.

The main part of the book examines land, tourism, branding, marketing and distribution, as well as aspects of champagne management including the debates on the concept of value, responsibility and human resources.

The conclusion, written by Charters and his RMS colleague David Ménival, summarizes the opportunities and challenges the champagne industry will face in the coming decades.

The book is not intended has a handbook on the champagne business, but presents an overview of the product, its paradoxes, its contradictions and its place in the past, present and future. The book addresses a wide audience of students, researchers, teachers and anyone interested in wine education, agriculture, commerce, marketing, tourism, gastronomy and luxury.

Global sales for Great Green British invention

Greenbottle, the small British company responsible for inventing the first paper milk bottle in the world are celebrating the sale of their 100,000^th bottle. This landmark makes it the fastest selling of all the green packaging solutions currently on the market in theUK, and is potentially a world beating export.

This unique British product, which is currently enjoying a highly successful trial in the Asda stores of the South West is set to be unveiled as the first paper wine bottle in the world. A prototype paper bottle suitable for wine has been developed by Greenbottle and they are currently holding talks with wine producers and supermarkets in a bid to make it available to the public as early as 2012.

Since its launch earlier this year in Asda stores, consumer reaction to GreenBottle’s paper milk bottle has been spectacular. In a six-month test market in the south-west of theUKsales of milk sold in GreenBottles more than tripled compared to previous sales in conventional plastic bottles. Post-usage research indicates that over 80% of consumers who try GreenBottle prefer it over plastic bottles, and instantly understand the environmental benefits it brings.

Each day, over 15 million plastic bottles are used in the UK and the vast majority of these, whether sent for recycling or not, are ultimately destined for landfill, where, because they do not decompose, they will persist for up to 500 years.

GreenBottles use less than a third of the plastic of conventional milk bottles, with a much lower carbon footprint. The paper bottle itself is compostable, can be recycled several times and decomposes in just a matter of weeks,

The revolutionary packaging is made of paper with a thin plastic lining and was the brainchild ofSuffolkinventor Martin Myerscough following a chance conversation with a waste tip supervisor worried about the growing and seemingly insoluble problem of plastic bottle waste.

The company, based inWoodbridgeinSuffolk, is now close to unveiling new packaging technology it has developed to create even greener and cheaper GreenBottles.

This machinery is truly innovative and totally proprietary to GreenBottle.  It will enable the paper bottle technology to be produced in industrial quantities, and cost effectively versus existing packaging. It is attracting worldwide interest in the drinks, dairy and detergents industries and GreenBottle expects to begin moving into these categories, including potential sales in overseas markets, in 2012.

Martin Myerscough said: “The best thing about GreenBottle is that consumers just ‘get it’. We’ve found that if you offer them the choice of a paper bottle or a plastic one they’ll choose paper every time. Choosing milk in GreenBottles enables consumers to ‘do their bit’ for the environment every day – and our sales show that ever-greater numbers of consumers are doing this.

“We’re hopeful that the success we’ve had with GreenBottle in milk can be repeated with wine. It would mean an end to those morning-after trips to the bottle bank. All you would need to do is rip out the plastic lining and put the paper outer-casing in the bin or on the compost heap.

“We’ve had a lot of interest from supermarkets and wine producers so we could see the wine GreenBottle on shelves as early as next year.”

The GreenBottle success story has been achieved without funding support fromUKbanks – the business is funded by private investors and grants secured from the European Union.

Martin Myerscough added: “Despite all the economic doom and gloom we’re proving that It’s perfectly possible to succeed as a small business provided you’ve got a good idea, your technology is genuinely better and you’re prepared to go out and talk to right minded investors. We’ve had no funding help from the banks – but that hasn’t stopped us moving forward. If your idea is strong enough the funds are out there somewhere.’’

“Here’s the lesson for UK plc – small businesses which get the fundamentals right CAN succeed – GreenBottle is inspiring evidence of it.”

Anyone that likes coffee would easily support the fact that the best coffee comes from fresh beans that are recently ground and roasted. However, it can be hard to know just when this is, which is why you may find the following guide to getting the best coffee beans helpful.

First off, specialty roasters often offer beans that are roasted on a daily basis making it a good choice for those who want high quality coffee.  However, it is still important to ask when the beans were actually roasted and how old they are because any shop worth its name will gladly offer an answer.

On the other hand, if you usually shop for coffee in supermarkets then it is important to look at the freshness date on the bag or to check for a date that states when the beans were roasted.  Old beans will often lack any smell or look oily which is also a tip off.  In general, it is also best to avoid any beans that have been broken or splintered as this is an indication they have been sitting around for awhile.

The next step in picking out beans is knowing what kind to go for, which is going to heavily depend on how you like your coffee: light and fruity or dark and strong.  To this end, it is helpful to know which regions are responsible for which flavours to help you choose a coffee bean that suits your preference.

Those who enjoy bolder coffee will want to look for beans that originate from Indonesia while those after the fruity light tastes will find Kenyan beans to be more enjoyable.  For slightly nutty flavour the Brazilian beans are always an excellent choice, or for a clean and fresh taste a Columbian coffee is the best choice.

Finally, it is important to know the differences between the roasts as there is a different between dark and light roasts.  Dark roasts tend to be Italian or French, but given the fact that higher temperatures are used to produce darker roasts you will notice there is not as much flavour left in the beans.

With this in mind, it is important to realise that not all dark roasts are top of the line because inferior beans can simply be roasted dark in order to hide the quality. Those who have never tried out lighter roasts may want to give them a try because the undertones and flavours that are present in the lighter roasts may come as a welcome surprise that is pleasant and enjoyable.  Blending in some beans from different areas can also help add flavour to coffee and can be a wonderful way to supplement your regular brew.

An exceptional collection of first growth wines encased in an elegant, hand-crafted box

Linley the popular British design house and The Antique Wine Company have teamed up together to help create a grand collector’s item, a selection of five different growths that come packaged together in a lovely wine box made out of Indian rosewood with satinwood and ebony inlay.

The standout trademark of the new wine box are two intertwined threads of the DNA worked into the inlay that helps capture the spirit of the Linley Helix furniture range which is part of teh Linley Bentley Continental Flying Spur.

The motif itself is also customized created with four different veneer types that contrast nicely against the rosewood of the box.  In order to get this very specific look marquetry inlay techniques have been executed which involves cutting veneers down to a design and then piecing them back together to create a pattern before they are actually put onto the rosewood base.

Marquetry itself was first created by the Egyptians and used to adorn Tutankhamen’s tombs almost 3000 years ago.  Since then teh technique has been further mastered and refined so that now laser technology can replicate the process instead of demanding careful hand by hand construction.

David Linley comments: “”The intricate marquetry detailing on the box we have created with the Antique Wine Company epitomises fine craftsmanship at its best, and therefore is a be-fitting home for wines that are themselves feats of artisan skill and perfectionism. This latest venture marks an exciting new chapter in the LINLEY / AWC partnership.”

An adjunct to the distinctive Helix collection, the wine box will house five of the finest bottles of Bordeauxselected by renowned wine merchants The Antique Wine Company, who specialise in supplying remarkable wines to many of the worlds most sophisticated wine buyers.

The selection includes: Chateau Lafite Rothschild 2003 – one of the most prestigious wines of the vintage and according to Robert Parker, a modern clone of the 1959. It represents a ripe version of the essence of Lafite-Rothschild.

Chateau Latour 1982  is “Flamboyant, concentrated and opulent”  – some of the words used by wine critics to describe it.  Antique Wine’s Managing Director Stephen Williams, commented: “Whilst the 82 Latour is magnificent to enjoy today, its massive structure will last for another 50 or more years”.

Chateau Mouton Rothschild 1986 – one of the most profound wines of the vintage, rated 100 points, is almost port like in style and considered one of the greatest achievements of this chateau’s first growths.

Chateau Margaux 2000 – Legendary Margaux winemaker, Paul Pontallier, commented that this wine was the most tannic and concentrated – made for the last 40 years.  However the freshness and ripe tannins create a great balance between modern day wine-making and traditionally-styledBordeaux.

Chateau Haut Brion 1989 - Robert Parker describes this wine as “One of the immortal wines and one of the greatest youngBordeaux wines of the last half-century.”  Haut Brion is one of the most consistent Chateau in all ofBordeaux and in 1989 their wine outshone all others.

Fifty of the beautifulSantosrosewood boxes will be produced, each featuring a commemorative numbered plaque and co-branded Linley / Antique Wine Company. The exquisite design would be impossible to replicate, due to the superb craftsmanship applied at the Linley workshop.

The wine collection is displayed through a toughened glass top with a polished nickel stringing around the frame. A luxurious suede lines the interior of the box, which also features a removable stand with cut-out intersections that hold each bottle securely in place. Each box can be used as both a beautiful decorative item in its own right, which could be multi-functional, or refilled with replacement vintages on an on-going basis.

The collectors pieces are priced at £12,800 each and can be reserved by contacting The Antique Wine Company on www.antique-wine.com

If you are someone who enjoys a good glass of wine but is put off by the snobbery that exists around the drink then you may well be interested in one of the ‘discovery days’ that the company  Eszencia are offering. These are occasions where people are able to explore their taste in wine. The first discovery day being run by the company is taking place at the Princess of Shoreditch pub on the 8^th October. The pub has a reputation for excellence having won the ‘best new gastro pub’ award in 2010 as awarded by Time Out magazine.

Wine is a great drink and something that the great majority of people do enjoy. It can be something which you can drink with friends or just enjoy while reading a book. One of the problems that people find is that they are overwhelmed by the choice and complexity of the drink. When asked to choose a wine in the shops people may struggle to know what the difference between the different bottles are and this is where Eszencia can help you.

Eszencia don’t view wine as something complicated, they simply see it as something that can be enjoyed. The company argue that you should buy which wine tastes good to you and this can be discovered with just a little wine knowledge – and the perfect time to acquire this is at one of the company’s discovery days.

In a bid to remove the shroud Eszencia has worked with leading figures from the wine industry to develop a new, innovative but, most importantly, simple way to understand wine. This knowledge can be accesses via one of Eszencia’s new wine courses which are called Discovery Days. These Discovery Days are about understanding what tastes and flavours you like and how to use this information to make positive buying (and drinking!) choices in the future. They are not about being talked (or preached) at and focus on the enjoyment wine can bring…and not the confusion.

The Discovery Days, which are held on Saturdays from 11am-3pm, involve the following:

o       Taste Experiments - from tuning up your sense of smell to mapping your taste buds. You’ll experience the different dimensions of wine for yourself, and demystify a lot of wine jargon in the process.

o       Superb wine – you will taste, drink and compare sixteen wines, each carefully selected to show off the characteristics of a different style. We concentrate on helping you to identify the styles that you prefer. By the end you will be able to do some blind tasting if you want to.

o       Award-winning food – is served throughout the day. We start with canapés, have a light lunch in the middle, and cheese in the afternoon.

o        Eszencia’s own materials – for you to use on the day and take away with you. Materials include Eszencia’s pocket-sized Wine Passport, filled with recommendations according to your taste profile.

Eszencia’s Discovery Days make great, affordable, presents for friends and family who may think that the world of wine is beyond them! They also make a fun, and interesting, day out for those seeking to do something a bit different on the weekend.

For more information about Eszencia visit www.eszencia.co.uk