Richard Muir, director if SBG Restaurants has recently acquired the successful Manchester City Centre restaurant, Livebait.

The restaurant which currently turns over £1M per annum is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square which adds to trendy and intimate Livebait experience. The restaurant dedicates its menu mainly to fish and seafood dishes, only using fish that is ethically sourced and they're proud to support sustainable fishing policies; an issue which they are extremely passionate about.

Muir said " we know the Manchester restaurant scene very well having been involved in business within the city for many years - Livebait is a great restaurant in a fabulous location and we look forward to re energising the offer and providing something a little more funky"

The kitchen will be headed up by Executive Chef, Dave Spanner who will work with the existing Livebait team. Dave has most recently been working on Yachts of Seabourn as Executive Chef de Cuisine and has worked in high end establishments all over the world; Australia, Paris, San Francisco and Edinburgh. Dave will use his expertise to create a fantastic new Livebait menu that will be introduced early in 2012. The new menu will showcase the true beauty and simplicity of fresh fish featuring more shellfish and grill dishes. There will also be an excellent new wine & champagne list.

Along with the much anticipated new menu, Livebait will undergo a complete refurbishment in spring 2012.

The excellent Livebait team including General Manger Ellen O'Donnell who has over 10 years of experience in the Manchester restaurant will all remain . Muir has teamed up with William Rollason the ex Executive Chairman of Paramount Restaurant Group and this is the first acquisition for their new company, SBG Restaurants. The business plan is to secure other central sites in major UK cities with Glasgow, Leeds and London already on their radar.

Swiss pralines and Belgian truffles, pairing beer with chocolate and cooking with chocolate: there are dozens of ways to seduce your palate at Germany's largest chocolate festival - chocolART in Tübingen in SouthWest Germany.

At the end of November, this historic university town, just south of Stuttgart, celebrates the arrival of winter with the six day chocolART Festival (Nov 29-Dec 4). Devoted to chocolate, chocolate and more chocolate, this annual gourmet gathering takes place on the ancient main square of one of Europe's prettiest towns. With its old Town Hall and half-timbered houses, it looks like the setting for a fairy tale. At night, colourful pictures projected onto the old buildings make it even more magical.

Germany's finest Meister-Chocolatiers are on hand with delicious examples of their craft, as are Master Chocolatiers from ten more countries around the world, including Belgium, Austria, France, Switzerland, Italy and even Colombia. In all, some 100 specialists in the art of making chocolates will be on hand.

But chocolART offers more than just dark and milk chocolate. There are chocolates flavoured with chilli, anti-stress pralines and even cheese matured with chocolate! Local restaurants offer Chocolate, Dine & Wine menus, while tasting sessions pair chocolate with malt whisky. Workshops give master classes on making pralines, cooking with chocolate and making marvellous things with marzipan - even how to paint your car with chocolate!

SPECIAL for grown ups: chocolate not only melts in the mouth. At the Hotel Krone, relax with a chocolate massage, the perfect stress buster in the run up to the festive season!

SPECIAL for children: Ritter Sport (a SouthWest Germany company) has a mobile chocolate factory for children!

For a sweet alternative to Christmas markets, think Tübingen, think chocolate, think chocolART.

November 29 through December 4.

Hours: Tuesday to Friday 10am-8pm; Saturday 10am-midnight; Sunday 9am-7.30pm.

Tyddyn Llan in Llandrillo, north Wales has been voted top restaurant in Wales, by renowned restaurant guide, Harden’s.

In the guide’s Top 100, Tyddyn Llan came 76th, above Gordon Ramsey and Marcus Wareing.

The accolade adds to the Denbighshire restaurant with rooms roster of gongs - chef/proprietor Bryan Webb, also has a Michelin star, and became a Masterchefs fellow in 2009 – an accolade only given to exceptional chefs.

“I’m totally delighted - after all the other recent successes - you imagine you cannot have any more,” says Bryan.

“My wife Susan and I have been running Tyddyn Llan for nearly ten years now, and we feel that creating a complete experience for guests is important, and I have always put that first. I always cook the breakfasts myself, for example, as it’s vital that our guests leave us on a high note.”

“When guests stay with us over Christmas and New Year, we go out of our way to make them feel at home, a little like staying with your best friend, but without any washing up! The log fires will be roaring now, throughout the winter, so Tyddyn Llan is cosy and welcoming.”

The Fig Tree in Penarth will play host to star chef David Tomlinson, for a week of vegetarian festivities running from October 31-November 5.

David, who now runs a beautiful guest house in southern France, was a renowed chef in South Wales for many years, and gained a fine reputation when he ran Tomlins restaurant in Penarth.

Mike Caplan-Hill owns The Fig Tree in Penarth – which was recently included in The Good Food Guide.

“David’s food is fabulous, so creative and inventive, and meat-eaters enjoy the dishes he produces as much as vegetarians,” he explains.

“A chef who can tempt a carnivore as much as a vegetarian with the quality of his food certainly has a special gift.

“My partner, Sandy Guppy, is a lifelong vegetarian, and her aim in the restaurant is to provide veggie dishes that are enticing and exciting as our meat-based ones. This is something few restaurants do, as the vegetarian option is all-too-often an afterthought.”

David’s visit follows on from a hugely successful guest chef slot last year.

“We were full throughout the week, so I’d advise customers to book in advance, as David’s cooking has immense appeal,” adds Mike.

Menu options include:

Perl Las cheesecake with toasted walnuts and redcurrant jelly
Lemon thyme and garlic ravioli with creamy leek sauce

Wild and field mushroom timbales, fennel and aduki bean parcels wrapped in swiss chard with flash fried mushrooms and a star anise gravy
Sticky rice in tempura batter with lotus root and soy sauce, avocado and mango salsa and a pomegranate reduction


Slow baked quince with saffron custard
Welsh whisky caramel crème with hazelnut and pear biscotti
Chocolate tart with sauternes poached pear

:plate:

Top 10 Foods for Travel Emergencies

Coca-Cola – once bitten

Freely available in bars and shops worldwide Coca-Cola can be used to take the pain out of a wasp sting, but never use on a bee sting. Cola contains phosphoric acid, which counters the akaline wasp sting whereas bee stings are acidic and Cola would have no effect.

continued - Top 10 Foods for Travel Emergencies

With around 5% of people having a clinically diagnosed food allergy, and growing numbers suffering unpleasant reactions to certain ingredients, the issue of food allergies is a serious one.

The Falcondale Hotel, in Ceredigion, West Wales, is determined to cater creatively for guests with food allergies, to ensure that they enjoy fine dining to the full - just like everyone else.

The hotel is already on the Coeliac Society’s web site, as the hotel is fully up-to-speed in catering for guests with gluten intolerance. However, all dietary requirements are catered for.

“All too often people, with allergies are treated as an afterthought, but not at The Falcondale,” explains hotel owner, Lisa Hutton.

“All guests have to do is phone in advance, or even tell us when they arrive, that they have a problem with a particular food product, and our chef will ensure that they have beautifully prepared meals that suit their dietary requirements.”

“Obviously, however, the more notice we have the better, as we can stock up on a wider range of appropriate ingredients,” adds Lisa.

The award-winning Falcondale restaurant is already committed to sourcing the finest calibre products possible.

The county of Ceredigion offers a rich larder, providing lobster, crab, sea bass, sewin, Welsh black beef and Welsh lamb. With neighbouring Carmarthenshire providing speciality cheeses and excellent cured ham.

“The restaurant has been awarded 2AA rosettes for five years running. Low food miles are an integral feature of the menus, and part of the hotel’s green policy, and many dishes include herbs and salad greens from The Falcondale’s own kitchen garden,” explains Lisa. “Food provenance is very important to us.”

The Falcondale Hotel also has a dedicated vegetarian menu.

Nick Wood, from Ashton’s in Cardiff, has become the Welsh National Oyster Opening Champion, seizing the winner’s shield at the final of the event held in Cardiff Bay.

This is the second time that an Ashton’s fishmonger has won the Welsh National Oyster Opening Championships, with veteran fishmonger, Mike Crates, taking the title last year.

Nick, 41, opened 20 oysters in 3 minutes, 14 seconds – making him the clear winner. The runner up, Andrew Barker, from M&J Seafood in Kent, opened his 20 oysters in 4 minutes, .04 seconds, with Mike Crates coming 3rd in a time of 4 minutes, 12 seconds.

Nick won £200 in cash and a trophy.

“It’s great to win the Welsh National Oyster Opening Championships, as very experienced fishmongers take part, and the competition is fierce,” says Nick.

“I was very pleased with my time, which could be my personal best.”

Nick was judged not only on speed, but on dexterity and presentation – had any shell been left on the oysters, a five second penalty would have been awarded.

The three-day fish extravaganza, the British Fish Craft Championships, formed the centrepiece of an action-packed August Bank Holiday weekend in Cardiff Bay, and attracted a huge crowd.

Members of the public were able to buy fresh fish, all expertly filleted by the UK’s top fishmongers, at bargain prices - as well as oysters, of course.

Simon King’s tantalising taster menu peps up festival week

Simon King, chef/proprietor at restaurant 1861 in Cross Ash near Abergavenny, is preparing a special week of bespoke taster menus to celebrate the Abergavenny Food Festival 2011.

The festival takes place on 17 and 18 September, but Simon will be conjuring up a dream-feast of delightful dishes throughout the preceding week.

“Rather than dedicate a particular night to a set menu or theme, we have decided to opt for taster menus tailored to suit individual parties,” explains Simon. “This means that people can still order from our a la carte menu, but those who want to order a series of dishes to suit themselves or their party, can do so.”

“It’s a fun and novel way of eating, and allows people to taste a wide range of dishes, with diverse array of flavours,” he adds.

Simon, who trained with the Roux brothers, and was right hand man to Michelin-star chef, Martin Blunos, for many years, is renowned for his inventive gourmet food.

“I like to go the extra mile, and smoke my own duck in the restaurant cellar, as well as making all my own chutneys and preserves,” he explains. “It gives me the opportunity to offer guests something special and different when they come here to eat.”

High street retail giant ASDA has today confirmed its support and sponsorship for the Best Product of the Year category at this year's World Food Awards.

The glittering gala event, which celebrates the very best of ethnic food products and brands, will take place at the Grosvenor House Hotel on Saturday 1st October.

The Awards, now in their third year have been created by the World Foods Association and recognise not only the incredible growth within this sector, but also the diversity of cultures and communities that the industry is inspired by.

According to Keynote research released in January 2011, the UK market for ethnic foods and rice was worth around £1.64bn in 2009, a 10.4 per cent increase on 2008. 2009 figures also show that the UK is leading the EU ethnic cuisine pack in terms of market value, with France and Germany the second and third most significant markets.

CJ Antal Smith of ASDA says: "As one of the leading High Street supermarkets we have seen the incredible growth within the World Foods sector. 10 years ago we had only one aisle filled with South Asian and Chinese food. Now, the range is so varied and expansive that not only do the products demand greater shelf space, but the consumers are demanding it too. Some of our stores have an Ethnic customer profile of 70% plus. The space we give to those ranges reflects this."

Within the market, Indian and Chinese cuisines still dominate accounting for a combined 70% of retail sales in 2008. This compares to 77% of sales in 2003 as newer styles of world food soak up market share, particularly Mexican which has grown by 20% between 2006 and 2008.
CJ Antal Smith continues: "Our customers are the best judges of quality and varying tastes and as such sponsoring the Product of the Year reflects the role and responsibility that ASDA has, to ensure they get the very best that is on offer."

This year's World Food Awards promise to serve up a true delight of world entertainment, headed by comedy legend Lenny Henry who returns to host the Awards for the second year.

Speaking about this year's event Lenny Henry said: "Coming from a Jamaican background myself, I think it's fantastic how practically every ethnicity is represented in this unique celebration of world food. I had a fantastic experience last year, so am delighted to be back and looking forward to meeting this year's nominees and winners. It's one event that you can attend knowing that the food is going to be great!"

The World Food Awards are open exclusively to companies specialising, promoting or stocking products from the following countries: Asian, Oriental, African, Afro-Caribbean, European, East-European, Middle Eastern, South American and Mediterranean.

The event will again feature a glittering line-up of entertainment and glamour, including performances from leading artists and a host of celebrities, sports personalities and acclaimed chefs to present the awards.

This year's high-profile judging panel consists of some of the UK's most respected industry experts, including Adam Leyland, Editor of The Grocer, Simon Numphud, Head of AA inspectors and Mintel's Director of Innovation & Insight David Jago. KPMG's Sheel Gill will again audit the judge's results to ensure complete confidence in the judging process.

Cornwall has one of the finest reputations for food and drink in the whole of the UK which it celebrates in a feast of food festivals. For many, our celebrated harvest of the sea is at the heart of the festivals with Newlyn, Newquay and Falmouth Oyster Festivals showcasing the freshest fish and shelfish caught from around our coast, with cookery demonstrations from top local chefs and samples to tempt the taste buds.

Celebrate all things fishy on August Bank Holiday Monday in one of Cornwall's most distinctive and original fishing ports. Newlyn Fish Festival is the biggest of its kind in the country where you will find a huge fish display, six cooking demos from top local chefs, two fish auctions, a lobster workshop and the Big Fish Filleting Challenge. You can buy fish fresh, cooked or smoked from the best of Cornish seafood merchants.

Newquay Fish Festival runs from 9th to 11th September and grows in popularity each year with more and more to see and sample. Try delicious fish dishes, watch local chefs rustle up amazing food from local produce, purchase a range of Cornish food and produce. The Chefs are the characters of the Festival using their flamboyant demonstrations to show off their culinary skills - and you get to eat the results!! As well as live cookery, smoked fish, a pilchard BBQ, on site fish sales, crab sandwiches, oysters, fish filleting demos and all sorts of other ‘fishy' will be on offer. There will also be Cornish a range of food and craft stalls as well as family fun and entertainment over the weekend at The Harbour, Newquay's hidden gem.

The imposing city of Truro is the venue for Cornwall Food & Drink Festival which draws thousands of visitors to the event which takes place from 23rd to 25th September. The festival is the biggest celebration of Cornish food and drink in the county attracting artisan producers from chocolate to chutney; bakery to butchery; ice cream to clotted cream; or pasties to paella - whatever your fancy, this festival has got it licked, with the finest quality produce from all over Cornwall. If that’s not enough, come and see at least a dozen of the county’s top chefs in action and learn new tricks and hot tips from selected food experts. Kids can get creative in the Funky Food Zone and, new for this year, the festival fun goes on after sunset with some special treats for true food lovers.

The first weekend in October sees the Boscastle Food, Arts & Crafts Festival with eight fabulous Cornish Chefs demonstrating over the weekend, including high rising stars such as Nathan Outlaw, proud owner of 2 Michelin Stars from the St Enodoc Hotel, Andy Appleton from Fifteen Cornwall, three chefs from outstanding restaurants in Padstow including winner of this year's desert course for the Great British Menu Paul Ainsworth from Number 6, Paul Harwood from Rick Stein’s St.Petroc’s Bistro and Adrian Oliver from Margot’s, also Phil Thomas from Rosewarne Manor and Aaron Janes from Silks Bistro at Newquay’s Atlantic Hotel. A host of stalls will be selling and sampling Cornish food and drink and original arts and crafts in the huge marquees in this picturesque harbour side village.

Special guest Tim Anderson, winner of BBC MasterChef 2011 will open Falmouth Oyster Festival with a cookery demonstration. The festival is a Cornish cornucopia of stalls brimming with oysters, seafood, wine and other delicacies takes place from 13th to 16th October. Timed to celebrate the start of the oyster season, the event celebrates the Falmouth Working Boats and oyster punts which trawl the natural oyster beds of the surrounding area using traditional methods to harvest the prized local native oysters renowned for their sweet, delicate flavour. Cookery demonstrations with top local chefs and live music add to your visit, while you can sit and taste a variety of seafood and other dishes and take in the unique festival atmosphere.