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In this second week of ‘British Food Fortnight’ we look at the importance of good food and its part in maintaining our wellbeing. Beyond basic sustenance, food is fun to create, taste, share and enjoy. Join us and reflect on the joy of eating – together. Eat well, stay safe, stay well.
The rainbow has become synonymous with our huge gratitude to the NHS and front-line workers. ‘Eat a Rainbow’. It’s the advice we’re given for a healthy mind and balanced wellbeing. Different coloured fresh fruits, vegetables, lean meats and fish all help. Let’s take a look at that ‘yummy’ rainbow here.
By using more and finer ingredients made to really very special recipes we know that every drizzle, dollop, spoon, spread and squeeze of Stokes will be nothing short of AMAZING. Whether you pop it on the side of your plate or stir it into a gravy or casserole, the taste sensations are pure joy …
Let’s enjoy a celebration of the produce and producers that make British Food GREAT. Enjoy the diverse and delicious food that our varied countryside and seasonal climate produces. Reared, grown and fished on our doorsteps – what could be better …
Staggered homecomings after school mean staggered pit stop refuelling for hungry tums. The after-school sandwich can be healthy, tasty, fun and hearty. If variety is the spice of life, then this little collection of tum-fillers is spicy indeed. Enjoy.
It’s time to don the shoulder pads, flash the gold chain and comb back the mullet as we check out the Top 10. Not Graceland, this is Tasteland and a look at the most popular sauces it produces. Cue the music ‘Pot Pickers’ …
For the second week of Scottish Food Fortnight we acknowledge the world’s admiration of all things Scottish. From humble Stovies and Cullen Skink to wonderful fresh Salmon, Grouse and Game. Free roaming Aberdeen Angus beef is prized by connoisseurs as the finest to grace any plate …
The beetroot is a thing of beauty. So readily available throughout the year, cooked and shrink-wrapped ready to eat and at the peak of their season right now. A bit fiddly to cook raw, perhaps, but so worth the effort. These tips and tastes will help unwrap the earthy goodness of beetroot.
To achieve our ethos of FOOD MADE BETTER, we have to be different. By developing precious home-grown recipes; sourcing the finest ingredients; and supporting our kitchen teams with technology and technique, we achieved that difference as you’ll see when you meet – The Classic Trio:
Over the next couple of weeks we’ll be looking at some of the produce, techniques and dishes that make Scotland famous – and occasionally infamous. Scottish Food Fortnight begins as plump Scottish raspberries ripen and cereal oats are cut and dried. Together in a Cranachan they make Scotland tasty.
From humble origins in Milan, the simple Risotto is now popular across the globe. Variations are still built around the same core components: rice, stock, onions, butter, wine and parmesan. Let’s take a delicious look at the basics, ‘Made Better’ with the fresh ingredients of land and sea.
‘Zero Waste Week’ 2020 takes place next week as it has for the past 13 years. It is an essential cause and one close to Rick’s personal and commercial heart: “We’re doing the right thing by our customers and our planet and continue on a journey to minimise our impact as much as possible” …