FEAST Magazine http://www.feastmagazine.org FEAST Magazine Thu, 14 Dec 2017 11:00:02 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.1 Festive Afternoon Tea at The Club Hotel & Spa http://www.feastmagazine.org/food-news/hospitality/festive-afternoon-tea-club-hotel-spa-14131 http://www.feastmagazine.org/food-news/hospitality/festive-afternoon-tea-club-hotel-spa-14131#respond Thu, 14 Dec 2017 11:00:02 +0000 http://www.feastmagazine.org/?p=14131 For a magical Christmas treat, the Michelin starred, 5AA Rosette Restaurant, Bohemia at The Club Hotel & Spa in Jersey is serving a lavish Festive Afternoon Tea. Throughout December 2017, Bohemia’s Head Pastry Chef Ellen de Jager has created a Chestnut & Gold themed Festive Afternoon Tea available from £19.95 per person. The seasonal fancies...

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For a magical Christmas treat, the Michelin starred, 5AA Rosette Restaurant, Bohemia at The
Club Hotel & Spa in Jersey is serving a lavish Festive Afternoon Tea.
Throughout December 2017, Bohemia’s Head Pastry Chef Ellen de Jager has created a Chestnut
& Gold themed Festive Afternoon Tea available from £19.95 per person. The seasonal fancies
include an indulgent Chestnut Mont Blanc; Dark-Guanaja Chocolate Jaffa Cake; Handmade
Chocolate Baubles with a Bohemian surprise; and a Mince Pie with a twist.
As well as the scrumptious sweet treats, a selection of savoury Bohemia Tea Sandwiches are
available, along with loose leaf teas and herbal infusions.
In preparation for Santa’s fast approaching arrival, guests enjoying the Festive Afternoon Tea
can treat themselves to a Christmas tipple and sip on a chilled glass of prosecco or indulge in a
winter warming glass of mulled wine for £24.95 per person.
The Club Hotel & Spa is the perfect Christmas getaway with its beautiful seaside surroundings,
Heated Roof Terrace Champagne Bar; Honesty Bar within the Cosy Library; and the luxurious
Club Spa with Rasul Mud Chamber, Indoor Salt Water Pool and Thermal Suite.
The outstanding in-house restaurant, Michelin starred Bohemia Bar & Restaurant, has put The
Club Hotel & Spa firmly on the gastronomic map as a food-lover’s destination. Situated on the
ground floor of The Club Hotel & Spa and with its own private entrance, the 5AA rosette
restaurant has been Jersey’s finest dining establishment since opening its doors in April 2004.

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THE WELLELSEY KNIGHTSBRIDGE MARKS FIVE YEARS WITH EXPERIMENTAL ANNIVERSARY COCKTAIL MENU http://www.feastmagazine.org/entertainment-news/wellelsey-knightsbridge-marks-five-years-experimental-anniversary-cocktail-menu-14128 http://www.feastmagazine.org/entertainment-news/wellelsey-knightsbridge-marks-five-years-experimental-anniversary-cocktail-menu-14128#respond Thu, 14 Dec 2017 10:00:02 +0000 http://www.feastmagazine.org/?p=14128 Since opening, The Wellesley has cemented itself as one of the city’s most extravagant hotels, serving London’s elite and discerning international travellers. Its new and exclusive selection of tipples includes a cocktail using rum infused at the hotel with Behike 52 cigar leaf, in addition to a cocktail dedicated to its Rolls-Royce chauffeur service for...

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Since opening, The Wellesley has cemented itself as one of the city’s most extravagant hotels, serving London’s elite and discerning international travellers. Its new and exclusive selection of tipples includes a cocktail using rum infused at the hotel with Behike 52 cigar leaf, in addition to a cocktail dedicated to its Rolls-Royce chauffeur service for guests.

The boutique-grand hotel, overlooking Hyde Park, opened its doors in December 2012 and has become renowned for its world-class cigar offering alongside Art Deco interiors, weekly live jazz and highly personal service. Its five year anniversary cocktail menu has been inspired by the hotel’s offering and curated by the manager of its Crystal Bar.

With one cocktail to represent each year of The Wellesley Knightsbridge, the menu includes:

Medio Tiempo: Dedicated to the hotel’s illustrious cigar collection

The Medio Tempo is made with Havana Club Rum infused at the hotel with Behike 52 cigar leaf. Mixed with vermouth, chocolate liqueur and chocolate bitter, it is finished with wood smoke for a smoky aroma.

Bossa Nova Bass: An ode to the hotel’s elegant Jazz Lounge

The fruity Bossa Nova Bass is inspired by the Brazilian jazz genre, and is made with gin, apricot brandy, lemon juice, Galliano liqueur and pineapple juice.

Silver Lady: In honour of the hotel’s Rolls-Royce

The Silver Lady is a take on the 1920s sidecar cocktail and named after the bonnet ornament of the hotel’s Rolls-Royce, which offers a complimentary drop-off service to all guests. It consists of Calvados, Grand Marnier and lemon juice.

Ella Fitzgerald: In celebration of The Wellesley’s Art Deco design

The Ella Fitzgerald is dedicated to the 1920s icon and ‘Queen of Jazz’ as a nod to the hotel’s 1920s Art Deco interior design. It is made using Chivas Regal 12, vanilla syrup, hibiscus citron tea and Mandarine Napoleon.

The Wellesley Martini: A nod to 1920s icon and cigar aficionado Winston Churchill

The Wellesley Martini is a staple in the Crystal Bar’s history having been served since day one, made using Belvedere vodka and homemade vermouth with a pomelo twist. It was known to be a favourite of Winston Churchill, whose portrait hangs in the Cigar Lounge painted directly onto tobacco leaves.

The menu is now available in The Wellesley Knightsbridge’s Crystal Bar until 1 January 2018, and can be savoured at the bar, in the opulent Cigar Lounge or on the heated cigar terraces. The Crystal Bar’s walls are adorned with glass display cases which contain the hotel’s impressive whisky, cognac and Armagnac collections. These include a couple of bottles of rare 1770 Cognac.

Five years at The Wellesley Knightsbridge in numbers

Having served London’s most discerning guests since December 2012, The Wellesley Knightsbridge has:

–       Bought and sold the Coutanseaux 1767, the world’s oldest Cognac

–       Made and sold over 180 truffle pizzas, priced at £200 each

–       Popped over 12,000 corks of Champagne magnums to serve to guests

–       Chauffeured almost 70,000 guests over 90,000 miles of London’s roads in the Rolls-Royce

–       Sold over 110,000 cigars, including the £6,000 Cohiba Behike 40th Anniversary cigar

–       Fulfilled over 210,000 butler requests

–       The concierge team also received a request for a diamond-encrusted teddy bear costing £38,000

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Kitchen cut NAMED ONE OF HOTEL OWNER’S Tech Stars Of The Year 2017! http://www.feastmagazine.org/food-news/hospitality/kitchen-cut-named-one-hotel-owners-tech-stars-year-2017-14125 http://www.feastmagazine.org/food-news/hospitality/kitchen-cut-named-one-hotel-owners-tech-stars-year-2017-14125#respond Thu, 14 Dec 2017 09:15:47 +0000 http://www.feastmagazine.org/?p=14125 Kitchen CUT has been named as one of the companies to have released this year’s most innovative developments in the hospitality industry Henley on Thames, UK, December 6, 2017  Christmas has come early this year for the team at Kitchen CUT who were this week named as one of Hotel Owner’s Tech Stars of 2017. In an...

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Kitchen CUT has been named as one of the companies to have released this year’s most innovative developments in the hospitality industry

Henley on Thames, UK, December 6, 2017  Christmas has come early this year for the team at Kitchen CUT who were this week named as one of Hotel Owner’s Tech Stars of 2017.

In an industry where technological innovations are transforming hospitality operations, Kitchen CUT, the complete Food and Beverage management system for the hospitality industry, is delighted to have been identified as one of the rising stars of 2017; a fitting end to a year that has seen the company grow from strength to strength adding global clients to its impressive portfolio.  As a leading title with industry-vital statistics, and informed comment from the sector’s leading figures, Hotel Owner is well placed to review the software that’s available for business operators, therefore to have been selected is a great achievement.

The article highlighted the fact that:

‘The industry seems to slowly be moving away from the human touch it is known for, and begun to implement the use of digitised software and products across the board. These products have proposed to make the lives of hoteliers and hotel staff easier with swift, fail-proof operations as well as giving the customer the  fuss-free service they desire.

For our Tech Stars of the Year 2017 feature, we have rounded up some of the companies which have come out with some of this year’s most innovative developments in an attempt to push the industry forward in a modernised society.”

Designed by internationally renowned chef, John Wood, Kitchen CUT was created to share his insight, experience, and success from over 35 years in the industry.  Speaking of their latest accolade, John said,

“To be recognised as one of the Tech Stars of 2017 is a great achievement and a testament to the hard work of the whole team.  I’ve always been passionate about giving back to the industry I have been a part of for over 35 years; the use of technology in hospitality is becoming more and more important, however, whilst there has been a lot of development happening for front of house operations, there has been very little development and a distinct lack of cloud based systems for back of house.  Kitchen CUT typically cuts around 30% of a chef’s admin time, freeing them up to develop recipes, talk to customers and manage their kitchen team.”

Kitchen CUT helps to transform every element of an F&B business allowing control wherever you are, with access from any device.   The full Purchase-to-Pay system includes features such as Supplier Management, Allergen Tracking, Nutritional Analysis, Recipe Costing & Menu Planning, Stock Control, Wastage Tracking and Buffet Analysis among many others.  Kitchen CUT combines an understanding of operational pressures with insightful and detailed financial performance reporting, whatever the size of your business – from a single unit, to a multi-site operation that spans different regions or even countries.

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CHRISTMAS AT THE LAMPERY http://www.feastmagazine.org/food-news/hospitality/christmas-at-the-lampery-14122 http://www.feastmagazine.org/food-news/hospitality/christmas-at-the-lampery-14122#respond Wed, 13 Dec 2017 14:41:31 +0000 http://www.feastmagazine.org/?p=14122 British-inspired restaurant in The City of London launches Christmas party package and Christmas Day menu to get Londoners into the festive spirit London, November 2017 – This December, The Lampery, a recently-launched all-day dining spot located in the heart of historic London, is launching its Christmas party package to kick off the festive season in...

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British-inspired restaurant in The City of London launches Christmas party package and Christmas Day menu to get Londoners into the festive spirit

London, November 2017 – This December, The Lampery, a recently-launched all-day dining spot located in the heart of historic London, is launching its Christmas party package to kick off the festive season in style. The perfect place for an upbeat and energetic celebration, the restaurant will be serving up a selection of delicious British dishes to the backdrop of the in-house DJ, mixing everyone’s favourite tunes to get the party started. With prices starting at £25.50 per person, The Lampery team will take all the hassle out of party-planning, leaving guests to enjoy the festivities.

For those looking to celebrate Christmas Day in London, The Lampery will also be offering a specially-created feasting menu, priced at £49.

Festive Dining

Available to book between 16th November and 23rd December, The Lampery’s Christmas party package features a three-course menu of dishes, each inspired by classic Christmas flavours such as winter truffle, clementine zest and brandy butter. Created by head chef Francesco Zanchetta, guests can expect to indulge in locally-sourced fare that has been expertly cooked, starters include; Champagne & beetroot cured salmon gravadlax, prime duck liver foie gras served with truffle brioche and a classic Cullen Skink, a mix of British haddock, potato, blanched onions and sorrel.

A selection of seven delectable main courses including prime beef wellington with wild mushrooms, winter truffles & Burgundy jus, and seared highland mallard breast with a sloe reduction & winter kale follow. The meal will draw to a close on a high, with desserts including; The Lampery Christmas pudding, an Amaretto, clementine zest and cranberry pudding served with brandy butter, Damson tart with Cognac & Earl Grey ice cream and poached pear with Maldon salted caramel & cinnamon roulade.

For those looking to end the meal with a savoury slant, there is also the option of Paxton & Whitfield premium stilton served with ale chutney, ash crackers and a glass of port.

Guests can choose from the extensive wine menu to pair with each course or branch out and try the bar’s specially-curated Christmas cocktail list.

Christmas Day

For those looking to ditch the cooking and washing up in favour of a stylish meal to celebrate Christmas Day, there is no better choice than The Lampery’s three-course feasting menu. Priced at £49 for adults and £22.50 for children, guests can choose from a host of options including a two-bird roast of turkey and partridge with a pear & chestnut stuffing, slow-cooked leg of lamb and shallot Tatin with a chestnut crust.

Lunch will be served from 12.30pm with last orders at 3pm and dinner will be served from 6pm with last orders at 9pm.
The Lampery is the latest addition to the capital’s booming dining scene, a no-nonsense restaurant with a passion for British ingredients. Located in the heart of one of London’s most historic neighbourhoods, it is the perfect new destination for a celebration, a long lingering dinner with friends or a snappy work lunch.
For more information about The Lampery, please visit: www.thelampery.com
Instagram: @thelampery / Twitter: @TheLampery / Facebook: /thelampery
ENDS
For more information and photography please contact Kate Licnachan and Grace Roome
at Hue & Cry Agency on:
E: apexPR@huecryagency.com
T: 020 3829 5690
Notes to editors
The Christmas party package is priced as below, a minimum of six guests is required to book this package.
· Lunch daily & dinner Sunday to Wednesday:
o Two courses: £25.50
o Three courses: £30.00

· Thursday, Friday & Saturday dinner with DJ:
o Two courses: £27.50
o Three courses: £32.00

The Lampery
Location: 1 Seething Lane, London, EC3N 4AX

Proprietors: Apex Hotels
Cusine: British
Capacity: 80
Restaurant Hours:

Breakfast: Monday-Friday 6.30-10.30am (Saturday-Sunday 7-11am)

Lunch: Everyday 12-2.45pm

Dinner:

Monday – Wednesday 5-10.30pm
Thursday – Saturday 5-11pm
Sunday 5-9.30pm

Bar:

Monday – Wednesday 12-11.30pm
Thursday-Saturday 12-12.30pm
Sunday 12-10.30pm

The Lampery terrace is open daily for drinks throughout the day, with food served as per the bar and restaurant hours. It closes at the same time as the bar.

Reservations: are accepted and can be made online. Email reservations@thelampery.com or call 020 7977 9500.

Apex Hotels
Apex Hotels is one of the UK’s leading independent operators of four-star contemporary hotels. Headquartered in Edinburgh, the group operates ten hotels in London, Edinburgh, Glasgow, Dundee and Bath.

Apex City of London Hotel boasts an impressive collection of modern bedrooms – including family rooms and suites – state-of-the-art conference facilities and little touches of luxury synonymous with the Apex brand.

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How to bake mince meat pastry pies for Christmas http://www.feastmagazine.org/food-news/how-to-bake-mince-meat-pastry-pies-for-christmas-14116 http://www.feastmagazine.org/food-news/how-to-bake-mince-meat-pastry-pies-for-christmas-14116#respond Wed, 13 Dec 2017 14:35:57 +0000 http://www.feastmagazine.org/?p=14116 MAKES MINIMUM 24 INGREDIENTS Mince Meat Pastry 325g-cooking apples, peeled, cored and chopped 270g all-purpose flour 115g shredded suet 1.5g salt 150g raisins 140g butter 115g sultanas and currants 110g caster or powdered sugar 115g mixed candied peel 2 egg yolks 150g soft dark brown sugar 1 whole egg Zest and juice of 1 lemon...

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MAKES MINIMUM 24
INGREDIENTS
Mince Meat Pastry
325g-cooking apples, peeled, cored and chopped 270g all-purpose flour
115g shredded suet 1.5g salt
150g raisins 140g butter
115g sultanas and currants 110g caster or powdered sugar
115g mixed candied peel 2 egg yolks
150g soft dark brown sugar 1 whole egg
Zest and juice of 1 lemon and orange Few drops vanilla essence
30g nibbed almonds
2 tsp mixed spice
1 tsp cinnamon
Large pinch fresh grated nutmeg
0.5g ground ginger
0.5g salt
4 tbsp brandy
METHOD
MINCEMEAT
1. Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12
hours to marinade.
2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours at 140°c /
225°f.
3. Leave to cool stirring from time to time and then stir in the brandy.
4. Spoon the cooled mixture into storage jars and cover with waxed discs and seal. This is then
ready to use, however it’s best to leave it to mature for one month.

PASTRY
1. Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add
the butter mix till crumb like. Add the sugar then eggs and yolks, it will slowly come together,
then refrigerate for 1 hour.
2. Roll the dough out between two sheets of parchment to a 0.5cm thickness, then let it rest for
10 minutes. Cut out 48 pieces with a round cutter, you need the tops to be medium and the
bottoms to be large.
3. Make the mince pies in either small Yorkshire pudding moulds or tartlet cases. Lightly grease
the moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid,
crimp the edges and bake at 180°c /375°f for about 10-15 minutes, dust with icing sugar.

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The Great Yorkshire Show Plans 160th Event http://www.feastmagazine.org/entertainment-news/great-yorkshire-show-plans-160th-event-14108 http://www.feastmagazine.org/entertainment-news/great-yorkshire-show-plans-160th-event-14108#respond Tue, 12 Dec 2017 16:00:08 +0000 http://www.feastmagazine.org/?p=14108 It has been announced that the 160th Great Yorkshire Show will take place in Harrogate in 2018. The annual event will take place to celebrate the very best of farming, food and countryside. The next Great Yorkshire Show has been planned to take place between Tuesday the 10th July and Thursday the 12th July. This...

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It has been announced that the 160th Great Yorkshire Show will take place in Harrogate in 2018. The annual event will take place to celebrate the very best of farming, food and countryside. The next Great Yorkshire Show has been planned to take place between Tuesday the 10th July and Thursday the 12th July.

This country show is expected to attract more than 130,000 visitors as well as 8,500 animals. These numbers attend the event every year to enjoy the three-day show, and makes it one of the biggest country shows in the UK.

Already planned to be in attendance this year is the equestrian dynamo Lorenzo, who will be returning to the Main Ring for next year’s show. Lorenzo’s dare devil routine of bareback horse-riding is expected to be one of the 2018’s show’s highlights. Another confirmed visit is Rosemary Shrager, who will be working to whip up a storm at the Cookery Theatre, and the President’s Lawn is planning to showcase a range of new additions to the show.

Thousands of animals will be in competition in the judging rings, from cattle and sheep to pigs and pigeons in order to win rosettes while one of the most prestigious show jumping competitions, the Cock O’ The North takes place at the three-day event. This is the 160th year of the Great Yorkshire Show and in order to celebrate reaching such a prestigious figure, there are -plans to celebrate the 160 shows that have taken place over the years.

The first Great Yorkshire Show was held in 1838 and there have been a range of special surprises organised to celebrate more than a century of history. As a part of the celebrations, there will be a new clothing range released in the New Year a spectacular ticket launch planned for the Spring.

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German Gymnasuim’s Terraces Open http://www.feastmagazine.org/food-news/german-gymnasuims-terraces-open-14105 http://www.feastmagazine.org/food-news/german-gymnasuims-terraces-open-14105#respond Tue, 12 Dec 2017 15:00:26 +0000 http://www.feastmagazine.org/?p=14105 On the 6th December, the German Gymnasium was first opened. This charming location will be open close to Kings Cross in London until the end of February. The Gymnasium has transformed their terrace into a magical world, which has been formed in partnership with the German airline Lufthansa as well as their drinks partners Monkey...

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On the 6th December, the German Gymnasium was first opened. This charming location will be open close to Kings Cross in London until the end of February. The Gymnasium has transformed their terrace into a magical world, which has been formed in partnership with the German airline Lufthansa as well as their drinks partners Monkey 47 and Fever-Tree Premium Natural Mixers.

The terrace has been inspired by the well-known and much loved mystical stories that were told by the Brothers Grimm and has been adorned with winter foliage, magical twinkling lights, and filled with warming throws and decorative details the evoke nostalgic visions of eight of the brothers’ best loved tales. The scenes created at German Gymnasium include Little Red Riding Hood, Snow White, Rumpelstiltskin, The Golden Goose, Rapunzel, Sleeping Beauty, Cinderella and Hansel & Gretel.

The eight tales have also been put into motion through the German Gymnasium’s own edition of the original 1812 folklore. The team have also recreated a cocktail list in order to celebrate the tales and their legacy, using some of the finest ingredients. The menu includes a range of bold serves which are full of flavour. The Little Red Riding Hood is served in a wolf-adorned and includes Monkey 47 Gin, Lillet Blanc, Byrrh and Fever-Tree Spiced Orange Ginger Ale. There are also a number of smoother drink options, such as the Cinderella, which is Lillet Rouge, Rinomato bitter infused coffee beans and Fever-Tree Smoky Ginger Ale, served with hand carved ice.

As an addition to this festive, German experience, the Executive Chef Bjoern Wassmuth has created a number of traditional German winter food classics to enjoy while on the terrace such as Roasted Fresh chestnuts as well as a selection of Germany’s favourite sausages which include the Currywurst and Bratwurst which have been turned into Hot Dogs.

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British American Tobacco Launch glo™ http://www.feastmagazine.org/technology-news/british-american-tobacco-launch-glo-14102 http://www.feastmagazine.org/technology-news/british-american-tobacco-launch-glo-14102#respond Tue, 12 Dec 2017 13:53:43 +0000 http://www.feastmagazine.org/?p=14102 British American Tobacco in Romania has launched glo™. This new product is the company’s newest and said to be the most innovative tobacco heating product for use by Romanian adult smokers. The new glo™ is the company’s newest and most innovative tobacco heating product, that generates a natural tobacco taste but contains between 90% and...

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British American Tobacco in Romania has launched glo™. This new product is the company’s newest and said to be the most innovative tobacco heating product for use by Romanian adult smokers. The new glo™ is the company’s newest and most innovative tobacco heating product, that generates a natural tobacco taste but contains between 90% and 95% less toxicants that the smoke that is released by the smoke from cigarettes. The new device also produces less of a smell and no ash in comparison to traditional smoking.

The new glo™ doesn’t generate cigarette smoke, instead releasing a tobacco vapour. This vapour has been created by heating a special tobacco stick. the device has one button and does not require an external charging device, with a single charge lasting up to 30 sessions. The new tobacco product has taken four years and a great deal of resources to develop and is considered to be a truly best-in-class product. The glo™ is simple to use and has a one button design.

British American Tobacco is known for being the absolute industry leader in this market in Romania. The company accounts for 55% of the whole tobacco products’ market, with Kent represent the total domestic consumption. The new product has already seen success in Japan, with 1 in 10 smokers switching to the glo™ in Sendai. British American Tobacco has also launched a range of innovative next generation vaping and tobacco heating products in 16 markets around the world, this includes the U.S, UK, South Korea, Russia, France, Italy and Japan.

This new tobacco device has been designed to heat specially manufactured tobacco sticks to approximately 240°C. The glo™ doesn’t burn the tobacco, as is seen with traditional cigarettes, and the potential to pose less risks than smoking. The Tobacco company are looking into research and development that will offer potentially less risky alternatives to smoking.

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3 Festive Recipes to Cook Up this Xmas http://www.feastmagazine.org/food-news/3-festive-recipes-cook-xmas-14099 http://www.feastmagazine.org/food-news/3-festive-recipes-cook-xmas-14099#respond Tue, 12 Dec 2017 09:47:48 +0000 http://www.feastmagazine.org/?p=14099 Christmas is a time of indulgence, with crispy roast potatoes, juicy pigs in blankets, and boxes of moreish chocolates. You probably have your favourite tried-and-tested festive recipes to follow too, with lots of us following family traditions of making dishes in particular ways. But how about trying a new festive recipe this time round? Clear...

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Christmas is a time of indulgence, with crispy roast potatoes, juicy pigs in blankets, and boxes of moreish chocolates. You probably have your favourite tried-and-tested festive recipes to follow too, with lots of us following family traditions of making dishes in particular ways. But how about trying a new festive recipe this time round?

Clear your fridge freezer out to make room for your festive treats (wouldn’t it be handy to have a big Fisher & Paykel fridge at this time of year?), then roll up your sleeves to do a spot of Christmas cooking…

Cranberry sauce

Cranberry sauce out of a jar is absolutely fine, but once you’ve made your own, you’ll never go back. This recipe is just sweet enough, with plenty of depth of flavour and lots of zing:

Ingredients:

75g light brown soft sugar

250g fresh cranberries

1 orange, peeled and chopped

½ teaspoon mixed spice

A pinch of freshly grated nutmeg

A splash of port

Method:

Blend all of the ingredients together in a food processor until smooth. Taste, adding a little more sugar if you’d prefer it to be sweeter. Serve it cool, or as Nigel Slater suggests, gently heat it through and devour it warm alongside your roast turkey.

Mince pies

If there’s one thing that’s a whole more delicious when it’s homemade, it’s a mince pie. This recipe makes a batch of buttery, lightly spiced mince pies – perfect with a cup of tea or with a small glass of sherry on Christmas Eve:

Ingredients:

500g strong plain flour (and a little extra for dusting)

175g icing sugar

375g cold butter cut into cubes

Zest and juice of 1 large orange

500g mincemeat

1 egg, beaten

Method:

Heat your oven to 190C/170F/gas mark 5. In a food processor, combine the flour, icing sugar and butter until it forms fine crumbs. While the blade is running, add the zest and 3 tablespoons of orange juice. This will form clumps – add a little more of the orange juice to bring the pastry together.

Press the pastry into a ball, then chill it in the fridge for 30 minutes or until firm. Roll out the pastry on a lightly floured surface until it is the thickness of a £1 coin. Cut 12 circles using a pastry cutter and lightly press each into a non-stick bun tin.

Re-roll the trimmings and stamp out 12 stars for the top – they should be just large enough for the points of the starts to touch the outer edge of the pastry cases.

Fill each round with 1 tablespoon of mincemeat, then lightly press a pastry star onto the top of each. Take care not to overfill the mince pies. Brush the top with egg and bake for 15 – 20 minutes until golden and crisp.

Festive cherry trifle

After a large Christmas dinner (and perhaps a second helping of roast potatoes), you’ll want a dessert that feels indulgent yet refreshing. This cherry trifle is exactly that – reduce the amount of cherry jam if you’d like it to be a little more tart, and see if you can resist dipping a spoon in it every time you walk past the fridge…

Ingredients:
450g cherries, de-stoned (reserve a few whole cherries for the top)

340g cherry jam

450g madeira cake

100ml kirsch

5 Amaretti biscuits, broken

300ml double cream

Method:

In a pan, cook the cherries and cherry jam over a medium heat for up to 10 minutes, until softened. Remove from the heat and allow to cool slightly.

Cut the madeira cake into 1cm-thick slices, spreading half the cake slices with the cherry jam. Sandwich the remaining cake slices and cut them in half.

Pour the kirsch into a shallow bowl, dip each sandwiched cake slice into the liqueur, then arrange into the base of the trifle dish. Line the edges of the dish, then fill the centre with the remaining sandwiches. Pour the remaining kirsch on top of the sandwiches, then spoon the cherries and juice from the pan on top of it all. Scatter over the broken Amaretti biscuits.

Pour over cool custard, whip the cream lightly and spread it over the top. Decorate with fresh whole cherries and chill for up to 24 hours before serving.

Will you be trying any of these delicious Christmas recipes this year? They’re all very straightforward to make, don’t require too much in the way of equipment and can simply be left in the fridge or in an air-tight container before being eaten; perfect when fridge space is at a premium.

 

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BrewDog Recognised as One of the Fastest Growing Private Companies in UK http://www.feastmagazine.org/entertainment-news/brewdog-recognised-one-fastest-growing-private-companies-uk-14094 http://www.feastmagazine.org/entertainment-news/brewdog-recognised-one-fastest-growing-private-companies-uk-14094#respond Mon, 11 Dec 2017 16:00:44 +0000 http://www.feastmagazine.org/?p=14094 BrewDog, the Scottish craft brewery has been recognised as one of the fastest growing private companies in the UK. The company has also been included in the 2017 Sunday Times Virgin Fast Track 100. This Fast Track list is a league table that ranks the top 100 private companies in Britain with the sales that...

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BrewDog, the Scottish craft brewery has been recognised as one of the fastest growing private companies in the UK. The company has also been included in the 2017 Sunday Times Virgin Fast Track 100. This Fast Track list is a league table that ranks the top 100 private companies in Britain with the sales that have been recorded over the course of the last three years.

The popular craft beer company’s appearance in this year’s table marks the sixth year that they have met the standard. This is a record for any company in the Fast Track table’s 21-year history. BrewDog has seen their sales go up by 93% year on year according to figures recorded at the end of September 2017. This exceptional amount of growth has followed the company’s banner year in 2016, which saw the brewery experience a 97% increase in sales.

BrewDog’s flagship beer, the punk IPA has also experienced its own success, being the best-selling craft beer in the UK off-trade for the past three years. The craft brewer also creates five of the top 10 best-selling craft beers in the UK.

October saw BrewDog launch their fifth round of crowdfunding, Equity for Punks with the intention of raising £10 million, and a longer term goal of raising up to £50 million in order to help the company expand globally. This long term, global expansion plan will see the company open new breweries in Australia and Asia as well as the opening of 15 new craft venues in the UK. This expansion will help to increase their production capacity at their UK breweries and also help to create a dedicated craft beer TV network.

In August this year the company announced that they would be giving 20% of their profits away as a part of their Unicorn Fund, with 10% being equally distributed to staff and the other 10% being given away to charitable causes that will be selected by BrewDog’s staff.

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