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Matcha tea has become increasingly popular over the last few years while more people than ever are discovering that this beverage has a number of health benefits. Indeed, matcha tea is a powdered form of tea that gives a rich flavour and vibrant colour. In addition, if you are looking for a supplier of matcha green tea powder, then you must carry out some research about the various manufacturers that are located around the world. Furthermore, matcha tea forms part of the ancient Japanese tea drinking tradition while this particular drink is prepared using specialist equipment, including a bamboo whisk and a specialist drinking bowl. This drink can provide numerous benefits, including detoxifying the body, preventing the signs of ageing and improving cognitive functions.

Enjoy a great tasting drink

Tea has been consumed throughout human history while it is well-known to provide a number of health benefits. In addition, if you are looking to enjoy Matcha green tea powder in the comfort of your own home, you must think about sourcing this particular type of beverage from a reputable supplier. If you enjoy drinking green tea, then you could think about switching to matcha to enjoy an intense flavour as well as enjoy the same benefits from the various antioxidants that are contained within this particular beverage.

Several health benefits

In addition, matcha tea has been found to contain a variety of antioxidants that can provide assistance with fighting diseases and providing anti-ageing benefits. Moreover, you could also boost your cognitive functions and memory by drinking green tea on a regular basis. Numerous scientific studies have investigated the various health benefits associated with drinking tea on a regular basis while it is well-known that this particular type of drink can give you a boost of caffeine, as well as potentially reduce the signs of ageing. Matcha tea contains a number of powerful antioxidants that are able to detoxify the free radicals that can be found in the human body. As a consequence, if you are looking for a healthy drink, that can pack a powerful punch, you could consider switching from green tea to matcha tea in the near future.

Vibrant colour and intense flavour

Lastly, if you want a great tasting drink, then you could think about switching to matcha tea from your regular type of hot beverage. This particular drink is made by grinding the whole leaves of the tea plant into a fine powder, while the leaves are ground using a stone or special mill. This green powder is then dissolved in hot water to create an intensely flavoured green tea drink that can give you several health benefits.

  • Great tasting drink
  • Enjoy health benefits by drinking matcha tea on a regular basis
  • Drink a beverage with a vibrant colour and intense flavour

Therefore to conclude, if you enjoy drinking green tea, you could think about switching to matcha tea to enjoy an intense flavour and vibrant colour while drinking this particular beverage on a regular basis could provide you with numerous health benefits.

Mention the words, Baur au Lac, in Zurich and locals will tell you it is synonymous with refinement and tradition. The venerable hotel opened in 1844 in Zurich by the lake. The Nobel peace prize was conceived at the hotel, whilst the world premiere of Wagner’s Die Walküre also took place at the hotel. They are also home to one of the finest restaurants in Switzerland, Pavillon. It has been lauded with countless plaudits over the years from 2 Michelin stars to 18 points in GaultMillau. Make no mistake, chef Laurent Eperon excels in delivering haute cuisine but it’s served up in contemporary doses which dazzle your taste buds on every visit. His creations are even being served on SWISS air at the moment until the end of November.

Your senses are immediately stimulated the moment you step into their restaurant. The Pierre-Yves Rochon designed space is exquisitely elegant with vintage Lalique chandeliers, statement floral displays and a light-filled rotunda that lets you observe the immaculately manicured hotel gardens.

The contemporary touches are very much in evidence by their tasting menus. A vegetarian-tasting menu is always a huge positive at any Michelin-starred restaurant. Plenty of others have quite a sheltered vision and will only cook one fixed menu. The dishes on the vegetarian tasting menu also proudly stand in their own right and aren’t a poor man’s substitute for the meat and seafood version. Another positive is the option of having an all-Swiss wine pairing. Considering the Swiss only export around 1% of their wines abroad, it is always a genuine treat tasting their liquid gold which they deem too valuable to export. Provenance is so vital these days and they have a whole page on their menu dedicated to their suppliers, producers and origin. You will see, for example, all their meat is from Zurich or nearby Aargau.

They do make seasonal changes to their menus but what were the highlights? A deceptively simple gazpacho had a harmonious mix of the sweet and the savoury with the presence of melon, tomato and 36 months matured Serrano. Zander, a European pike perch was presented in a refreshing sashimi style and a Dublin Bay prawn from South Africa was packed with umami richness but lightened with an elderflower vinaigrette. Dishes are never over-packed with ingredients but it’s about finding the right combinations and using the very best ingredients. Presentation is world-class and often resembles a Monet, the kind of dish you feel guilty taking apart.

The wines are well-paired and some are extremely local such as the Räuschling from Rütihof Winery in Zurich, The variety is only found in small batches in the German-speaking part of Switzerland. It has an appealing crisp acidity which works very well with seafood and was paired with the Zander dish. You get to explore all regions of Switzerland with their wine pairing. The main course of Swiss beef prepared 2-ways was paired with a sturdier Vigna d’Antan Merlot from Ticino, which is the Italian-speaking part of Switzerland. Baur au Lac Head-Sommelier Marc Almert has been awarded the title “Best Sommelier of the World”.

Their latest menu has more autumnal dishes like duck liver terrine and Austrian venison. There is a choice of 7 or 9 courses with or without wine pairings. I would highly recommend 9 courses and their cheese trolley is particularly impressive but prepare yourself by having a lighter lunch. Pre-dinner I would recommend arriving slightly earlier to check out the other venues too such as their brasserie, Baur’s. The eye-catching colour palette, chic finishes and impressive Murano glass chandeliers are worth checking out even if you are not dining there.

Make sure you book well in advance for Pavillon, being a 2-Michelin-starred restaurant, it does get very booked up weeks in advance.

https://www.aupavillon.ch/en/home.html

Rare 1963 single distillery release – A Singular Blend – leads the collection, showcasing provenance never before seen at this age

Following the sell-out within weeks of their inaugural ‘First Drop’ release, House of Hazelwood today unveils its much-anticipated Autumn Collection of eight rare and old Scotch whiskies. Hand-selected from the once-private collection of the Gordon family, the release contains some of the most sought-after and remarkable Scotch whiskies in the world.

The rarest within the collection, with just 74 bottles available worldwide, is the aptly named 1963 release – ‘A Singular Blend’. This remarkable single distillery blend comprises grain and malt components distilled within the very same Highland distillery in the same year of production, 58 years ago. A Scotch whisky of such provenance has never before been offered for sale at this age.

House of Hazelwood launched its inaugural collection in May this year, with the ambition to open the doors to the diverse range of rare, aged and storytelling whiskies laid down by the Gordon family over the last hundred years, none of which can ever be repeated.

Describing the Autumn Collection, which is now exclusively available to pre-order online, House of Hazelwood Marketing Director Jonathan Gibson, said: ‘Our Autumn Collection speaks not only to the breadth and

depth of the inventory that we are privileged to work with but also to the character of those family-members who built the stocks over the course of generations. These are truly remarkable liquids; the consequence of remarkable thinking, of brave decision-making and the luxury of time that private family ownership brings. No whisky exemplifies this more than A Singular Blend – a rare composition, unheard of at this age with a truly outstanding character that makes it at once a joy to drink and a treasure to collect.’

As with the inaugural collection, eight whiskies have been released across two ranges: The Charles Gordon Collection and The Legacy Collection. The collection ranges from The Lowlander, an unusual 36-year-old release at £950 RRSP bringing together mature spirit from across a number of Scotland’s Lowland distilleries to ‘A Singular Blend’ aged 58 years and with an RRSP of £4,900.

Renowned whisky expert Charles Maclean, on sampling the new collection, said:

‘These are tremendous whiskies – greatly aged, complex, outstanding on the palate. However, what really sets them apart are the stories behind them. Every bottle is an invitation into the Gordon family’s ways of working – a very personal connection to a different era, a different mindset. We should be in no doubt that these whiskies are heirlooms and none more so than the 1963 release A Singular Blend. To see a whisky of such provenance available to purchase is a remarkable thing – and for those lucky enough to try it, the liquid character is breath-taking.’

The House of Hazelwood Autumn Collection is available exclusively for pre-order from www.houseofhazelwood.com throughout October, with sales of the highly sought-after ‘A Singular Blend’ limited to House of Hazelwood Keyholders and existing buyers throughout this period. With just 74 bottles of ‘A Singular Blend’ available worldwide, a significant number of the bottles have already been reserved by existing buyers.

The House of Hazelwood Autumn Collection includes:

The Charles Gordon Collection

A legend within the Scotch whisky community, Charles Gordon spent much of his youth at Hazelwood House and in later years was fundamental in bringing in some of the earliest stock that was laid down for the House of Hazelwood Collection This eponymous collection of rare and old Scotch whiskies represents some of the most remarkable stock held within the inventory – every cask aged for at least fifty years, every bottle with its own story to tell.

– A Singular Blend, 1963 Blended Scotch Whisky, 74 bottles worldwide, RRSP£4,900

Unprecedented at this age, the most singular of blends is composed not only of whiskies from the same region but scotch whiskies from the very same Highland distillery – with both grain and malt components stemming from the same year of production at the same site. Matured for 58 years in American Oak the blend has over time, taken on rich layers of complexity that complement and enhance both aspects of the distillery character.

– The Old Confectioner’s, 44 Year-Old Blended Malt, 256 bottles worldwide, RRSP£3,000

Certain whiskies have the ability to transport the drinker back to lost places that cannot be revisited any other way. Such is the case with this remarkable aged malt, rich with the treacle toffee, liquorice and candied fruit notes found in old sweet shops. Warming, enormously

satisfying and lightly drying on the finish, years of marrying in refill sherry butts have created a fully unified wonderfully evocative malt whisky.

– The Next Chapter, 50 Year-Old Blended Scotch, 157 bottles worldwide, RRSP £4,000

Distilled in 1972 and initially aged to near perfection in a combination of European and American Oak this blend embarked upon a brave new chapter through a ten-year secondary finishing period in active ex-bourbon barrels. Such a process is unusual but has added fresh vigour to the already weighty blend – a testament to the power of new beginnings and a reminder that it is never too late to embark on the next chapter.

– The Unknown, 44 Year-Old Blended Scotch, 143 bottles worldwide, RRSP£3,000

Some blends are so compelling that a little mystery only adds to their allure – and such is the case with this gloriously mature scotch whisky. While the precise provenance of its component parts were lost, we can say that the elements were distilled in 1978 and blended in 1989. An exclusive secondary maturation for a further 33 years in a single refill butt has created a blend of exceptional quality.

The Legacy Collection

Every whisky laid down within the House of Hazelwood inventory represents a legacy for future generations to explore and enjoy. The Legacy Collection showcases some of the brightest highlights of the inventory, comprising whiskies of exceptional character and provenance, each with a story to tell. Within the collection are whiskies that are the first of their kind, the last of their line, those that capture the spirit of an era and those that offer insights into the inner workings of the Scotch whisky community.

– A Breath of Fresh Air, 37 Year-Old Blended Grain, 417 bottles worldwide, RRSP£1,450

This exceptional blend of aged grain whiskies from across Scotland possesses a character that is stunningly clean, fresh almost minty on the palate. A showcase for the diverse, beguiling identities that old grain whisky can take on, its invigorating, reviving and entirely unique character offers something new for even the most experienced of palates.

– A Trail of Smoke, 42 Year-Old Blended Malt, 385 bottles worldwide, RRSP£1,900

This beautifully balanced malt whisky takes us on a meandering journey through Scotland’s Islands – from dry and herbal to luscious and fruity with a delicate trail of woodsmoke always present in the background. An astonishingly complex, wonderfully evocative release redolent of the remarkable islands from which it hails.

– The Eight Grain, 40 Year-Old Blended Grain, 384 bottles worldwide, RRSP£1,200

Celebrating all that aged grain whiskies can bring this highly unusual release brings together the distillery character of eight of Scotland’s closed and active grain whisky distilleries. Combining the rich and unctuous decadence and bright citrus notes characteristic of the component distilleries, this release is rare, unrepeatable, and utterly delicious.

– The Lowlander, 36 Year-Old Blended Scotch, 432 bottles worldwide, RRSP£950

Bringing together the strengths of a number of Scotland’s Lowland distilleries this unusual release celebrates what is often an overlooked region within the world of Scotch whisky. Bright and crisp

in character with notes of granite and spun sugar this is a showcase for the merits of Lowland distillation and maturation.

For more information, including stockists, visit House of Hazelwood.

The epicurean haven the crowds haven’t discovered yet.

For some time now, Montenegro has covertly been making waves in terms of produce, cuisine, and bloody good wine. Located on the Adriatic coast and sharing a border with five other Balkan countries, Montenegro has the landscape, weather, and people required for a culinary revolution.

A country abundant in world class producers and growers, Montenegro holds its own, negating a heavy reliance on lengthy food miles. The fish on your plate was likely swimming in the sea a mere 5 hours ago. The wine in your glass may be from a cask stored under a mountain a few miles from where you sit (seriously). And Montenegro’s secret weapon in all of this? Its people. Whether you’re after an intimate, hosted dinner, or a more formal dining affair, there’s a chef primed and ready to knock the socks off any seasoned epicurean.

Restaurant: Marko Zivkovic, Executive Chef at Murano, Regent Porto Montenegro

Working his way up the kitchen ladder since joining Regent Porto Montenegro as Chef de Partie in 2015, Executive Chef Marko clearly understood the assignment when it came to formulating a menu that is clean, elegant, and downright delicious.

From his glistening clean kitchen, burgeoned by a seamless team of culinary professionals, Marko has been quietly creating impeccable dishes with an attention to flavour and flair synonymous with the quality and grandeur of the restaurant interior. With a focus on Adriatic seafood and local, seasonal ingredients, this is the closest you will get to Michelin Star quality dining outside of a Michelin Star restaurant. The dishes pack a punch whilst retaining simplicity, the balance of land and sea harmonised on the plate. The dining room, with its high ceilings, chandeliers, and opulent Murano glass artwork is the perfect setting for a three-course feast, whereas the outdoor seating in the Italian Garden provides a more relaxing al-fresco option for the warmer months.

Whilst Murano is known for both fish and meat dishes, spend 5 minutes in the kitchen with Marko and you’ll see that this man seriously knows his seafood. A keen fisherman in his spare time, Chef Zivkovic knows just how to prepare, preserve, and present the best of the Adriatic in a way that honours the sea itself. “It’s important to respect your ingredients and their origins” he tells me as he deftly fillets a sparkling seabass. “We do our best to ensure nothing goes to waste in this kitchen, we use and repurpose what we can to get the very best out of what we cook”. This is unsurprising, given the Montenegrin tendency to find new and innovative ways to improve and elevate everything they get their hands on. Apply this attitude to food and, like Marko, you’re in line to create magic.

Making light work of prepping prawns, Marko glides through his next recipe: prawn ceviche with zingy tangerine pearls that burst with flavour upon your tongue. “You need that citrus kick to finish the dish” he explains, spooning an elegant swirl of pesto dunked spaghetti onto the plate, a bed for our tangy carpaccio prawns. “Every time I’m playing about with recipes, I ask myself if there’s anything, however small, that can take it to the next level. These tangerine pearls are what does it here”. And they certainly do: this showstopping dish was whipped together in Marko’s trademark casual style, a dash of sauce here, a sprinkle of seasoning there. “Our mantra is ‘global, yet local’” he explains; this philosophy clearly holding strong as local produce zhuzhed up to world class standards leaves the pass. As a busy day of serving up the best seafood Montenegro has to offer comes to an end, Marko assures me he will likely “do nothing” that weekend, but there’s a twinkle in his eye that says he’s probably going to fish.

Standout dishes: Prawn ceviche, tuna steak with roasted pepper and carrot salad, and any/all of Murano’s desserts.

Bookings can for Murano can be made directly here. You can keep an eye on their culinary offerings on their Instagram at @murano_restaurant

Home: Damir Moškov, Private Chef

For those in want of a dining experience that hits those culinary high notes but is a less formal affair, Chef Damir Moškov is the guy you’re going to want to know. Damir is a pioneer of the “eat with a local” concept gaining rapid momentum amongst foodies looking for an authentic culinary experience (and the bragging rights that go with it). A private chef popular in the home dining and competitive cooking scene on Montenegro’s coast, Damir will either arrange to for you and your guests to dine in his home (boasting spectacular views across the bay), or in your own local accommodation. Give that man a kitchen, and he will sort the rest, no stress on your part. Wonderful.

Arriving at Damir’s home, we uncork a bottle of crisp white wine as Damir got cracking in the kitchen. For a chef working solo, he is swift, adept, and downright entertaining as he skilfully gets to work on our first course. As I was travelling alone, his beautiful wife (and fellow foodie) Anita joined us for drinks and the sort of conversation that you often struggle to find as a lone traveller (or even in a group, for that matter). Sure, restaurants are an absolute must when you’re exploring another country: they’re experts in their craft and will produce showstopping dishes for you to enjoy. But most often than not, they’re busy and expected to work in a certain manner, one that does not include shooting the breeze with the diners for an hour or two. Things are different here. It’s relaxed, we have time to talk about the yachts and the sea, to get nerdy over prawns and mackerel paste. There’s no one coughing impatiently at the next table, trying to get the sommeliers attention as I’m trying to find out where that glass of delicious red came from. Here, at Damir and Anita’s dining table, that knowledge is imparted freely. We talk about home, how we both live in close proximity to family, and how important that is to us. We discuss wild asparagus, photography, and debate the correct icing sugar to cake ratios (answer: there is no bad ratio). And all the while Damir is cooking, plating, and serving up. A one-man restaurant who makes it all look so darn easy.

We devour course after course as the evening flies by, enjoying buttery shrimps, all manner of locally sourced vegetables, fresh seafood, and home-made sourdough, finishing with a beautiful traditional cake made using Damir’s mum’s recipe. It was a glorious evening of food, wine, and good conversation, the type of experience you will not find in a commercial setting. As the night drew to a close, I cheekily requested an extra slice of cake to take back to my hotel room, something Damir (thankfully) agreed to, wrapping not one but two slices for my eagerly anticipated midnight feast. I left with a full heart and stomach, and two new friends for life. Now you don’t get that at many restaurants, do you?

You can book a private dining experience with Damir via his website. You can also check out his recipes over on Instagram at @gastrolomije.me

There is quite literally nothing better than homemade bread. The smell throughout the house, the fresh taste, and the satisfaction that you made it yourself.

Baking bread is a very therapeutic process, but many people are put off due to fear of killing the yeast and the bread not rising. This is where sourdough comes to the rescue.

Sourdough requires no store-bought yeast, no kneading, no bread machine, and no stand mixer. It is perfect for those just getting into the world of bread making.

So, in this guide, we cover the basics you will need to start your sourdough journey.

You can find out more about sourdough from My Daily Sourdough Bread editor and author, Natasha Krajnc.

What Is Sourdough?

Sourdough is a slow-fermented bread that is made from a sourdough starter rather than yeast. Sourdough starter is a live fermented culture that is made from flour and water.

The fermentation process also helps to break down gluten, so people have found it to be easier on the digestive system when compared to traditional bread.

Overall, sourdough has quite a tangy taste (as per the name) and chewy consistency.

How To Make A Sourdough Starter

The main ingredient of sourdough is the sourdough starter. This is what gives it its iconic taste and makes it rise. The starter does require care and time, but trust us it is worth it.

To make the starter, mix equal grams of flour and water into a jar, we recommend 50g of each to start. Then add the same amount of flour and water every day mixing well until it starts to bubble and double in size. This usually takes about 5 days.

Once it gets to this point, you can make sourdough out of it. You can also do the float test to make sure it is ready, simply put a small amount of it in a glass of water, and if it floats it is ready to use.

You will need to continuously feed it (about once a week, or every couple of days depending on how often you make sourdough). This way you get maximum rising out of it and can continuously make better-tasting sourdough.

Basic Sourdough Recipe

Every sourdough recipe is different, the amount of starter, the technique, and the ingredients vary across bakers. Use this recipe as a guide for you to adjust and experiment with sourdough.

Ingredients

  • 250g water
  • 150g sourdough starter
  • 25g olive oil
  • 500g bread flour
  • 1 teaspoon of salt

For the best and most accurate results, we recommend measuring your ingredients in grams.

Method

  1. Mix all your ingredients in a bowl until they form a dry, almost rough, consistency.
  2. Cover your bowl in plastic wrap and wait for about 30 minutes. You can leave it for up to an hour without ruining it if you momentarily forget about it.
  3. Work your dough gently into a ball. You can stretch and fold it a bit if you like which will give your dough more structure at the end.
  4. Time to let your dough rise. Cover your dough ball in a kitchen towel and leave it to double in size. This can take anywhere from 3 to 12 hours depending on the temperature.
  5. Next, shape your dough. The easiest method is to tuck the edges under the dough to form a nice ball but you can get experimental.
  6. Put it in a baking pot, the use of a lid will help to retain heat and give the sourdough a crispy finish.
  7. Let the dough rise a final time in the pot until it looks puffy. This can take anywhere from 30 minutes to an hour.
  8. Score the dough on top so it can rise pretty and not crack.
  9. Cook at 400 degrees Fahrenheit for about 20 minutes and then uncover for an extra 40 minutes.
  10. Let it cool completely before slicing into it. This can take about an hour. If you don’t wait the bread can have a gummy texture.

Final Thoughts

Once you nail the art of sourdough making, you will never have to buy another loaf of bread from the store again. Of course, you may make a few mistakes on the journey, but fortunately, the mistakes are edible.

Sourdough is great because you are able to adjust and customize the recipe to your liking once you understand how the recipe works.

It is truly one of the best breads out there in both taste, and ease of making.

Hot chocolate has been around for thousands of years, and the appeal hasn’t waned at all! In fact, hot chocolate is one of the most popular drinks around the globe, with many people treating themselves to a cup when they want something warm and comforting. If you are keen to indulge but worry that your hot chocolate habit may be detrimental to your health, then take a moment to find out why it is a great treat to enjoy – you’ll be amazed at what a cup of hot chocolate can do for you!

Hot Chocolate Can Boost Your Mood

Hot chocolate is a great mood booster. Chocolate has tryptophan as one of its ingredients, and it is known to help boost your serotonin levels and help your happy hormones stay in great shape, even when you are feeling stressed or worried. That’s right – not only does hot chocolate taste great, but it is scientifically proven to help you feel good, a great reason to indulge whenever you feel low. If you know someone that is having a hard time, then buying them a Hot chocolate set could provide a double boost, from the happiness of getting a gift to the delight they get from drinking it!

Hot Chocolate Can Warm You Up

The winter months can be hard to handle, especially when you live somewhere cold. From chapping your skin to leaving you chilly, the weather can take its toll, especially as the mornings and evenings are dark and unwelcoming. If you are feeling the chill, then sipping on a hot cup of hot chocolate will not only taste great, but it will help your body to warm up and get you back to a temperature that is comfy and cosier. If it’s extra chilly, then wrap yourself up in your favourite blanket and enjoy some time out!

Hot Chocolate Can Improve Your Blood Flow

If you struggle with poor circulation, then hot chocolate may be the answer! Many studies have shown that the epicatechin found in cocoa beans can boost your circulation and help to reduce cramps, tightness and even pain that is caused when your blood flow isn’t working at optimum levels. What’s even better is that you only need to enjoy one cup a day to get these benefits to start working, meaning that in just a few weeks, you will be able to notice a difference in your circulation and even your mobility!

Hot Chocolate Can Help Give Your Brain a Boost

Do you struggle with brain fog or find yourself feeling overwhelmed with things to do? You are not on your own – many people state that brain fog stops them from being able to achieve goals and leaves them feeling low and stressed out. Rather than just trying to put up with brain fog, why not try hot chocolate instead, as it could be the answer you are looking for? This delicious drink is made up of cocoa flavanols that work to boost the oxygen levels in your brain, helping your neutrons to get to work faster and reducing the stress that your brain is under. The result is a better response to work and improved mental acuity that will help you complete your work and reach your goals.

Hot Chocolate Can Reduce the Impact of Ageing

Getting older is a fact of life but slowing down the ageing process can help to improve our health and wellbeing. The antioxidants found in a cup of quality hot chocolate have been proven to help you avoid cancer, heart disease and ageing, giving you longer to enjoy your life and those that you love. Some of the main ingredients that help to create these amazing antioxidant results include polyphenols, procyanidin and flavonols, which are all found in cocoa beans. Put simply, taking time to enjoy a delicious cup of hot chocolate can have a fantastic impact on your health and keep you feeling younger for longer.

Hot Chocolate Has Potential Anti-Inflammatory Properties

It is a little-known fact, but Cocoa beans are actually rich in Theobromine. Theobromine is a bitter alkaloid compound that acts as a mild stimulant in the body. It does sound a little bit complicated at this stage but putting it simple Theobromine is good (as anything in life in moderate doses ofcourse). It has many benefits for the body and one of which is its anti-inflammatory properties.

Indulge in Your Favourite Hot Chocolate Today

With so many great benefits, it’s clear that hot chocolate is the ideal drink of choice this winter! Take your time to find a high-quality brand of chocolate and blend it with your favourite milk to get the rich and creamy drink that you’ve been craving. Hot chocolate is a great drink to share with others and helps you keep in touch with what’s going on when you choose to enjoy it with friends and family! All in all, it’s clear that hot chocolate is the drink that everyone should be enjoying as the days and nights get colder.

October is in full swing, but before spooky season gets fully underway, we have rounded up some delicious places to eat and drink this week in London from burgers to donburi bowls…

Fat Hippo

Fat Hippo, the independent burger restaurant, will open its first London location on Shoreditch’s Great Eastern Street on 14th October, giving away 100 free burgers to the first 100 guests through the door. Expect signature 100% British beef patties and double buttermilk chicken burgers, moreish sides and Naughty Shakes alongside a range of vegan, gluten-free, dairy-free and halal options.

Born in 2010 with roots in Newcastle Upon Tyne, Shoreditch will be Fat Hippo’s 15th location across the UK. Recognised for their quality ingredients and quirky flavours, Fat Hippo’s menu is made up of signature burgers, including 100% British beef patties from trusted supplier Aubrey Allen and double buttermilk chicken burgers, all of which come with free hand cut chips as standard, together with a wide range of vegan, gluten-free, dairy-free and halal options. Details of the giveaway will be announced via their newsletter HERE, which guests are encouraged to sign-up to beforehand.

Malfy Gin at City Garden Bar

Missing the summer? Located on level 36 of Sky Garden and offering spectacular views across London, City Garden Bar has its very own Malfy Gin branded pop-up, bringing the steamy Amalfi Coast to the capital until the end of the month.

Delicious, premium and refreshing cocktails can be enjoyed from the bespoke Malfy Gin menu. The pop-up is open for drinks from Wednesday – Saturday. Hurry, the experience ends on the 27th October! Book your table HERE.

Tamashi by Junsei

Marylebone’s favourite yakitori restaurant, Junsei, is bringing its authentic dining experience to your door with the launch of an exclusive delivery service, Tamashi by Junsei. Available for home delivery within a 2-mile radius of the restaurant, 25% off orders will be available until the end of October.

Blending modern flair with ancient techniques, Tamashi, meaning “soul” will focus on traditional Japanese takeaway dishes with favourites including delicately prepared Duck or Hamachi Ongiri and comforting Duck Chashu on the menu. For an elevated evening in, choose from a selection of freshly prepared Donburi bowls – Saba Don (mackerel), Oyako Don (simmered egg and chicken), Soboro Don (ground chicken), Duck Don and Shroom Don, or treat yourself to some Fried Chicken Drumettes, available with a dry salt or soy chili seasoning. On the side, there are Chicken Skin Chips, Onsen Tamago, Daikon Oroshi and more.

Is there a better time for food and drink launches than in autumn? We love the new whisky from Black Bottle, the cute chocolate elephant from Laila, and the biscuits from Crosstown.

Plus there’s so much more to check out below.

Food

Crosta & Mollica, Italian Ready Meals

Crosta & Mollica’s new range of oven-ready meals transport the taste of Italy directly to your table. Featuring four Italian staples including Lasagne al Ragù, Aubergine Parmigiana, Lasagne Alle Verdure, and Linguine Alla Pescatora. All priced between £5 – £6 each, available from Ocado

Chicago Town, New Pizza Launches

The launches include two Crispy Chicago Thin pizzas including Loaded Cheese, and Sausage ‘N’ Pepperoni. Also, there are two Deep Dish The Ultimate Ones to choose from, Peppered Cheesesteak, and Picante Nduja. Plus two Weekender Stuffed Crust pizzas including Salt & Pepper Chicken, and Philly Cheesestack. Priced between £2.50 – £5.73. Available from all major supermarkets.

Squished, Energy Balls and Flapjack Bites

Squished, a brand from Climate Positive Food is helping to make snacking sustainable with its range of fruit energy balls and flapjacks. All created from surplus fruit that is rescued from British farms. The Energy Balls come in 2 flavours including Strawberry and Blueberry. Equally, the Flapjack Bites are available in 2 flavours, either Blueberry or Strawberry. They even make jams too! Priced at between £14.99 – £16.99 each (12 x 40g packs), from Amazon, Squished and more.

Laila, Chocolate Elephant

Just in time for Diwali (24th October), Laila one of the top rice brands in the UK has launched a new gifting range of foil wrapped hollow chocolate elephants. The chocolate elephants from Laila are in partnership with conservation charity, Born Free. 10% of the net profits from every sale of the chocolate elephants will be donated to Born Free’s global elephant conservation work. Priced at £2 per 200g elephant, from Asda, Sainsbury’s, and Morrisons.

Crosstown, Festive Biscuits and Doughnuts

Move over mince pies – Crosstown has unwrapped its collection of festive flavours and sweet treats. Biscuit flavours include Chocolate and Hazelnut, a gianjua ganache between two vanilla butter biscuits topped with chocolate glaze, hazelnut nibs, and gold shimmer. Plus Cinnamon and Blackberry (vegan), two spiced biscuits dipped in cinnamon glaze, filled with blackberry jam, topped with cinnamon and raspberry crumble. Doughnuts include Brown Butter & Chestnut, Pear & Ginger, and Black Forest Cake. Priced at £12.95 (6 x biscuits), £26.95 (6 x doughnuts), from Crosstown. Available from 21st October.

Häagen-Dazs, Festive Dessert Collection

The perfect treat for the cosy season, the new mini cup collection features two delicious flavours from Häagen-Dazs, including Caramel, Lotus Biscoff Biscuit & Cream Speculoos, and Red Velvet Cheesecake! Available from Waitrose and Co-op. Priced at around £4.99.

Drink

Corona Cero

There is an exciting new launch from Corona, their first ever non-alcoholic beer in Europe. Corona Cero is a light and golden beer that is 0.0% ABV and is a low calorie drink. Brewed with 100% natural ingredients, and clean on the pallet. Available to buy from most leading supermarkets across the UK, priced at around £4 (4 x 330ml bottles).

Black Bottle, Blended Scotch Whisky Launches

Two brand new Alchemy Series expressions from Black Bottle for 2022 including Smoke & Dagger and Andean Oak. Smoke & Dagger brings together older malts with younger smoke bombs. Grain whisky added to the cask makes a seriously heavy peated malt within the Black Bottle Alchemy Series collection. Andean Oak is a spiced experimental whisky, which matures in Andean Oak casks, giving a creamy and smooth grained finish. Both bottles are priced at £27.95 and are available from Master of Malt.

Giant Steps, Yarra Valley Chardonnay 2021

An elegant and refined chardonnay, which is also surprisingly voluptuous! Classic Yarra characters of fresh melon and citrus flavours on the nose, underpinned with notes of marzipan & hazelnut. Located in Victoria’s Yarra Valley, Giant Steps is recognised as a global benchmark for cool climate Chardonnay. The winery is one of the most progressive in Australia and is known for its pursuit of site expression. Priced at £23 from Vinvm.


Green Man, Wildwood Vodka

Silent Pool Distillers have launched their Green Man Wildwood Vodka, part of their admired Green Man Spirits collection, packaged in a 94% recyclable cardboard bottle. A handcrafted spirit made with unusual botanical herbs fro the local Surrey Hills woodland, and filtered through Silent Pool Distillers charcoal hardwood sourced from the Adbury Estate. Priced at £30 (70cl), from Silent Pool Distillers and Amazon.

Beavertown, Fuzz Box Pale Ale

Beavertown Brewery has just released a brand-new Peach and Apricot Hazy Pale Ale, perfect for the autumn ahead. Made from a delicious combination of ripe peach and apricot pulp, this a hazy juice-bomb with a low bitterness. Priced at £2.35 per can or £26 for 12 cans, from Beavertown.

“I promise, this won’t sting” Emanuelle assured me as she handed me a nettle leaf, patiently waiting for me to eat it. The trick, she assured me, was to smooth down the prickly fibres of the nettle leaf as you pick it, thus avoiding irritation. Flashbacks of a misjudged “ditch jump” filled my mind, painful, itchy memories of 11-year-old me landing in a nettle lined drainage ditch and regretting it at the end of year school disco. “Honestly, I eat these all the time” she added, sensing my apprehension. I popped the leaf into my mouth and gave it a chew. Sweet apple notes filled my mouth, the chewiness of crisp peel with an aftertaste of sweet Bramley. The unwelcome garden weed tasted remarkably good, so moreish in fact that I felt a bit silly for throwing mine on the compost heap for the last three decades.

I was on the Wild Food Foraging tour at Burleigh Court in the Cotswolds. Led by kitchen gardener and foraging expert, Emanuelle Paulson, we took a stroll beyond the hotel grounds and into the village on the lookout for edible treats, often overlooked by the untrained eye. After a quick safety briefing on what and what not to eat (“check. Double check. Triple check. Then check again”), we sauntered off down country lanes, sampling wild strawberries, lime leaves, and all manner of delicious goodies hiding in plain sight. Seeds that can be dried and ground for baking, flowers that can be eaten straight from the stem, it was a morning of delicious delicacies, storytelling, and an impromptu shower that failed to dampen our spirits. As we returned to the hotel for lunch, one question stuck in my mind: given we’re surrounded by so much good food ready for the forage, why aren’t we eating it?

Check, check, and check again

If you’re a millennial like me, then your fear of foraging is likely down to that one traumatic event that binds us as a generation: the episode of Wind in the Willows when Mole forages for wild mushrooms and finds himself at death’s door. It was horrifying and used by many parents as a strong message that we shouldn’t just eat what we find. Granted, this was before the days of Google and various apps that claim to identify wild plants for you, but the message was ingrained into many of us at a very young age: don’t eat the wild stuff. Ironically, this is the message that professional foragers like Emanuelle still push, but from a different angle: “there is so much out there that you can cook with, dry out, or eat raw, but you must check continuously and be 100% sure you know what you’re eating” she stressed. “Once you’re committed to cross-checking and playing safe, you’ll find yourself in a world of flavours that you simply cannot find at the supermarket”.

A step too far

The issue with foraging in the modern age is that people love to share “hot spots”. Stumbling across a vast patch of wild garlic is a coo that you may want to share on your socials, but doing so could result in over-picking, depleting supplies for other wildlife and resorting in a slower, less abundant growth next season. Whilst we’re still some way from swapping out Amazon Prime for the hedgerow, foraging is growing in popularity. Inexperienced learners may inadvertently trample much needed species, not knowing what they should be picking and what they should be protecting. Emanuelle’s advice for this is simple: “never stop reading. If possible, book yourself on a course like this so you can learn what to look for first hand. Never assume you know it all”.

Bonus time

Foraging expands biodiversity as well as your pantry: Subsidising some of your store cupboard regulars with wild grown alternatives helps reduce factory farming and food miles. Less factory farming means less agrochemicals such as pesticides and herbicides (which won’t feature on your foraged goodies either). Sensible foraging has nothing but positive benefits for the you and the environment, so don’t feel guilty if you find yourself feeling a little smug whilst supping your wild elderflower champagne.

The 5 Golden Rules of Foraging:

Only take what you need and leave the rest for wildlife. Birds, squirrels, bugs, all manner of creatures rely on what is available. Work on the 30/70 rule, where you only take up to 30% of what you find, leaving the rest for nature.

If in doubt, leave it out. If you cannot positively identify a plant after crosschecking multiple sources, don’t eat it. It is never worth the risk.

Be prepared: Take at least one guidebook, a small pair of scissors, and a small bag or Tupperware to transport your treasures home.

Keep a close eye on the weather: rain and humidity can cause some foraged treats to mildew or spoil. Plus, it’s not fun being stuck in a field with no coat.

Appreciate the experience and keep your expectations low. Just because a blackbird got to a cherry tree before you did, doesn’t mean the day is ruined. Make the most of getting outside and in nature, even if you do return home empty handed.

Eating the seasons

One of the most surprising lessons from my foraging experience was the variety of unused flavours available to us all. As a cook myself, finding flavour in plants and trees that I unassumingly walk past every day was a revelation. Suddenly, the flavours I affiliate with the seasons have changed. There is fresh were I assumed there was only spice, sweet where I expected to find bitter. Just getting out and looking, really looking, at what is around you, is worth the experience alone, even if you come home empty handed. To forage is to observe, to respect, to move, and to breathe. It’s about becoming more in tune with what was already around us, with what has since been blurred out by screens and sounds and deadlines. Buy a guidebook and attend a foraging course, you will not regret it. Just don’t be afraid to eat the nettles.

Debby Donnelly-Addison attended the Wild Foraging Experience at Burleigh Court with kitchen gardener, Emanulle Paulson. Group foraging experiences cost £69 per person or £138 per couple and can be booked online at Wild Food Foraging – Burleigh Court (burleighcourtcotswolds.co.uk)

From the moment you walk along the pebbled lane and through the front door at Freemasons at Wiswell your inner soul is warmed. Once inside the Inn the pub is cosy and charming, it makes you instantly feel at home.

Occasionally you will eat something that is delicious to taste, and beautifully presented, Steven Smith’s menu is both of these things and more.

We were invited to sample the 7-course Taster Menu, and it didn’t disappoint. Everything from the snacks that are uniquely prepared with fresh, local, and British ingredients, to each course devised with precision, flavour, and impact in mind.

Snacks

A selection of snacks including salmon croquettes, salmon and prawn mousse shells, lamb brioche, and the best prawn toast ever made were served as first and second courses. Followed by all the dishes below.

Soup

Velouté of Leek, Spring Onion & Spinach, White Balsamic Jelly, Fondue of Procter’s Kickass Cheddar, Truffled Cheese Hot Dog.

If you like truffle oil then this dish is tailored perfectly for your rich taste buds. For me, the Velouté was the star of the show, it was deliciously rich yet not overwhelmingly powerful, simply the smoothest and silkiest soup imaginable.

Whitby Cod

Roast Loin, Tomato Butter Sauce.

This was an insanely delicate fish dish, which simply flaked perfectly onto the fork. Each dainty mouthful was packed with a flavoursome tomato beurre blanc, and the Isle of White tomatoes were another level sweet. This entire dish was awe-inspiring.

Herdwick Lamb

Late Summer Vegetables, Olive Lamb Fat Sauce, Pressed Kofta, Burrata.

The time and effort that must have gone into producing the perfectly spiced pressed kofta on the plate deserves huge recognition. Closely followed by the olive lamb fat sauce, which brought out the more unusual lamb chop flavours, this main course was divine.

Lemon

Meringue Pie, Scottish Raspberries, Pistachio

Who doesn’t love a deconstructed pudding? Everything from the pistachio ice cream to the beautiful voluptuous meringues and the massive Scottish raspberries made this dish instantly moreish. Even the lemon pie made me want to cry, it was so good.

Homemade Tea Cakes, Truffles & Fudge

The pièce de résistance was being presented with homemade petit fours to end the meal. The chocolate truffles need a shout out, because they were incredible.

The Hare

We spent the night in The Hare, one of the rooms located down the cobbled lane inside a quaint building adjacent to Freemasons at Wiswell.

The Hare offers a super king-sized bed, 50-inch Smart TV, Nespresso machine and handmade bath and body products. The main feature of The Hare is the mezzanine floor, which has a roll top bath overlooking the bedroom.

Inside the bathroom there are sinks for both guests alongside a huge walk-in shower, which can easily fit two people. There are luxury bathrobes, plenty of towels, and lots of comfy cushions to relax upon. A window seat is a neat addition from where to read a newspaper or watch the world go by. The room is adorned with wall art, sculptures, trinkets, and taxidermy all with the theme of Hares. A very well thought out room indeed.

Breakfast

Breakfast is ordered the night prior and left with the restaurant manager ready to be served at Freemasons the following morning.

If you’re looking for a night away with the most outstanding food, then Freemasons at Wiswell should be on your radar. The restaurant and rooms are featured within Michelin Guide, Harden’s Review, the AA Restaurant Guide and many more. Visitors will find the village of Wiswell nestled in the Ribble Valley, Lancashire.

The Taster Menu is priced at £75 per head, Wine Flight at £45 per head, and rooms start at £220 – £330 depending on the room chosen (room rate includes a 5-course breakfast menu). Visit Freemasons at Wiswell to find out more.