A relish to relish

In Figs, Relish by James Anstee

Derby-based The Quirky Cook’s punchy and pioneering Honeyed Fig Relish with Black Garlic won the Great Taste Award’s ‘Golden Fork’ for Ambient Product of the Year (ambient meaning on the …

Italian romance

In Grains, Quinoa by James Anstee

Merchant Gourmet has added a new packet of pesto-ey Italian-infused grains and rice. A mix of wheatberries and quinoa cooked with a delicate infusion of basil pesto, the grain mix …

Nutty suggestion

In Peanut butter, Peanuts by James Anstee

The Grocer magazine recently stated that the peanut butter market in the UK showed a 9.5% growth in 2018. Butter Bike Co. has been set up by by Jeni Reeve, …

The Ultimate Fry-Up

In Breakfast by James Anstee

A new survey of 1,015 UK residents has revealed the nation’s favourite fry-up. The research, undertaken by luxury London hotelier Guoman Hotels, asked respondents to pick from seventeen different components …

Season Spuds

In Potatoes by James Anstee

Cornish New Potatoes are the UK’s first mainland crop which follows Jersey Royals. They have a loose skin and a buttery texture due to the temperate climate and proximity to …

Beets Surrender

In beetroot by James Anstee

Waitrose has launched beetroot flavoured quail eggs for this Christmas party season. A pack of 12 costs £4.99 and is available across 108 stores during December. The ‘free to fly’ …

Power to the plants

In Vegetarian by James Anstee

A plant-based food has made it onto the menu of London’s Michelin-starred pub The Harwood Arms. The award-winning eatery known for its focus on British food and game is using …

Early doors

In Breakfast by James Anstee

A gastropub in the Midlands will start serving breakfast in a bid to attract more customers. House of Darwin, in Derby, was granted an extension to their opening hours back …

Feeling hot, hot, hot

In Chilli by James Anstee

A new line of gourmet chilli sauces packed with superfoods offers food lovers a luxurious and healthy alternative to traditional hot sauces. Cuisines from around the world inspire chilli No. …