The partnershipÂ* sees Laura Ashley collaborate with Symphony to offer an exclusive collection of kitchen ranges that will be sold through hand-picked Symphony retailers in the UK and will be supported by a Laura Ashley Kitchen Collection brochure, a suite of POS and a comprehensive Product Directory. Further developments for 2016 will include a Laura [...]

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Ready made almond paste is not available in every super market. Marzipan may be easier to find, which is basically the same thing. Almond paste is just slightly more coarse than marzipan. How to make your own almond paste It is super easy to make your own almond paste. You only need two ingredients andÂ*some [...]Easy Two Ingredient Almond Paste is a post from: Home Cooking
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You might have seen some recent coverage on TV with James Martin’s Home Comforts Series 2: Taste of Adventure or in the media regarding my brand of peri peri. Perhaps some of you who have searched for “Grant Hawthorne” or “peri peri” (and landed here), you might wish to visit African Volcano where you can... Read MoreAfrican Volcano on the Taste of Adventure is a post from: Grant Hawthorne


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For the past 10 years, 120 leading international Chefs and Sommeliers from across Europe come together to judge and award “Superior Tasting food” from all around the world. The expertÂ* international Taste and Quality Institute (iTQi), Jury, provide professional opinions and sensory analysis that help producers both large and small grow their markets nationally and [...]iTQi Birthday Celebrations Begin is a post from: USA in One


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After a week of fierce competition, incredible craftsmanship, unrivalled creativity and exceptional cocktails, Charles Joly from The Aviary in Chicago, USA, beat 47 of the best mixologists from around the globe to be crowned the DIAGEO RESERVE WORLD CLASSâ„¢ Bartender of the Year 2014. Charles mesmerised the judges from the very first cocktail but it [...]Charles Joly World Class is a post from: USA in One


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Food lovers across the North East are being invited to sample a new summer menu, where the origins of the ingredients are as clear as the plates they’re served on.

The National Glass Centre Brasserie, Sunderland - which serves many of its meals on carefully crafted glass plates – is now offering a new array of seasonal dishes, made primarily from ingredients sourced within a 50 mile radius.

This includes a Gourmet Beef Burger, topped with hand-crafted, Northumberland cheese, a sandwich or salad with crab caught off the North Shields coast and a free-range omelette, carefully crafted using eggs from Northumberland’s Sunnyhill Farm.

A variety of breakfast options are also available, including freshly poached or scrambled Sunnyhill eggs and a sausage sandwich boasting bangers from South Tyneside’s family pork butcher, Dicksons.

Patrick Lesca, chef at National Glass Centre Brasserie, said: “The North East is packed full of amazing producers, and this menu is all about showcasing those local heroes in the finest way possible.

“All of our new dishes have been prepared with pride and passion to ensure they maintain the ingredients’ freshly-picked taste and offer a true reflection of the best this region has to offer.”

The National Glass Centre Brasserie is run by 1879 Events Management, which also oversees all catering and events at the National Glass Centre and Stadium of Light, as well as offering a wide range of services for other external functions.

The venue’s new summer menu, which is being served from 10am until 4pm Monday to Thursday and until 9pm on Friday and Saturday from July 11, also includes a variety of light bites, grazing plates, children’s dishes and cakes, with many available to eat in or takeaway.

A separate afternoon tea is served daily from 2.30pm until 4.30pm, with the option to add a glass of fine wine or pink champagne for those who wish to truly indulge.

Prices start from £4.50 for a main course. Weekly-rotating summer menu specials are also available including starters such as pea, broad bean and cucumber bruschetta, and mains including pan-fried coley steak.

Helping children reach their potential is vital. A donation for £2300 from The Food Education Trust has enabled a group of pupils at Patchway Community College, Bristol, enhance their social skills, improve their behavior and accomplish tasks through learning about food and how to cook.

The Social Skills and Intervention Group at Patchway Community College is largely comprised of hard to reach and vulnerable children, many of whom find it hard to interact and communicate with others. “Food education is about much more than learning how to cook” comments the Food Education Trust founder and award-winning author, Romilla Arber. “So many other subjects come up when you talk about food; geography, history, environmental issues, politics, science, literature and maths; the opportunities are endless.”

The equipment provided by the Food Education Trust has assisted these pupils enormously. It has aided their personal development by encouraging them to broaden their cookery skills in preparing a wider variety of dishes; this has helped to develop their confidence and self-beliefs. The pupils within the Social Skills and Intervention Group at Patchway Community College participate in cookery lessons several times a week, and this experience is helping them to progress successfully through secondary education.

The Food Education Trust is an independent charity that provides vital support to many schools and educational establishments. It has equipped thousands of children and adults with essential cooking skills, teaching them how to create meals using real food. The Food Education Trust delivers much needed support and advice where it is needed. The charity is funded entirely by sales of Romilla Arber’s cookery books “What’s for Dinner?” and the award-winning “What’s for Dinner?

Summer is finally here! With it come thoughts of healthy eating, fresh ingredients and mouth-watering flavours enhanced by al fresco dining. Whether you're planning to pack a picnic or simply eat in the garden at home, indulge in one of Tideford Organics new range of summer soups. Lovingly produced in Devon, they taste exactly like you'd make them at home.

The three new soups, which are perfect served either hot or cold, are as follows: Pea & Mint, Beetroot with Crème Fraiche & Dill and a wonderful Classic Gazpacho.

Fresh green and zingy, the Organic Pea & Mint Soup is summer wrapped up in a bowl. This classic combination is delicious at any time of the day. The Organic Beetroot with Crème Fraiche & Dill is wonderfully vibrant and packed with goodness. Tideford's organic crème fraiche arrives fresh into their kitchen from an organic dairy in the South West and is combined with this beautiful root vegetable, gently cooked. The Classic Gazpacho is the perfect chilled soup for a baking summer's day. It's made with organic Italian tomatoes, freshly cut cucumbers and red peppers seasoned with a clove of garlic. The final touch is a splash of sherry vinegar, made exclusively from organic grapes tended in small scale vineyards under the glorious Spanish sun.

The soups are available in a 600g pot size which is plenty for two (rrp £2.79) and are available from Ocado, Planet Organics, Whole Foods and all well-known independents nationwide.

In addition to the new soups Tideford Organics has also introduced a pot lid competition which is currently running across the entire range of soups in the 600g pot size. The competition is to win £480 worth of fun adventures for a group of eight people with Devon based Dynamic Adventures. The competition closes at midnight on 30th June 2014, see tidefordorganics.com for further information.

Tideford Organics believes that delicious, healthy food can only be made with organic ingredients that are farmed responsibly with no artificial pesticides or fertilisers. Tideford Organics is particularly proud of the fact that they don't add anything that wouldn't be found in your kitchen cupboard. The colours and flavours come from using organic vegetables, herbs and spices and are slowly cooked. All the soups are gluten free.

Amongst the many fans and ambassadors of Tideford Organics are Marie Buchanan, the UK's' 1st 12'6 Race Stand Up Paddle Boarding Champion (2013), Debra Seale MBE, Ballet Master at The Royal Ballet, Gary Avis as well as TV presenter and marathon runner Nell McAndrew.

  This is the basic recipe for what we Finns call “pulla”. I can tell you, there are not many smells that beat the smell of freshly baked pulla. We make many variations of pulla: plain pulla, cinnamon pulla and vanilla pulla, just to mention a few. Around Shrove Tuesday, however, we make plain pulla [...] Finnish Pulla buns recipe is a post from: Home Cooking
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Simon King, chef/proprietor at restaurant 1861 near Abergavenny, isÂ* a keen forager, here he gives the lowdown on what’s fresh in the hedgerows now. Sorrel, dandelions and elder make a wonderful wild larder I like to make use of the […]A wonderful wild larder is a post from: Food-e-Matters UK


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