Recent investigations have unearthed that the concentration of PFAS, also known as ‘forever chemicals’, surpasses the guidelines for drinking water globally. PFAS, short for per-and polyfluoroalkyl substances, are man-made chemicals widely used in consumer goods worldwide. However, in recent years, the enduring nature of PFAS, which can take millennia to decompose, has become a source of increasing concern among researchers. The European Environment Agency (EEA) has linked these substances to a range of health issues, including liver damage, thyroid disorders, obesity, fertility complications, and cancer. PFAS, commonly found in everyday items such as non-stick cookware, apparel, cosmetics, pesticides, and food…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
Papa John’s International is set to enhance its footprint across the United States by opening 50 additional restaurants by the year 2028, following a new agreement with its franchise partner, Nadeem Bajwa, and his organisation, the Bajco Group. This initiative forms part of a wider strategy to bolster the brand’s presence in pivotal markets, coinciding with the Bajco Group’s ambition to operate 500 Papa Johns establishments. Presently, the group manages in excess of 200. Bajwa expressed his enthusiasm, stating: “Signing this deal, I am as excited today as I was 20 years ago when I opened my first restaurant.” The…
The Portobello Pub Company, the pub and restaurant operator, has completed on a deal to purchase the London-based, award-winning neighbourhood bar-restaurant business, Darwin & Wallace. The acquisition will add seven high-volume venues located in some key London ‘villages’ including Battersea Power Station, Clapham Old Town, Wimbledon and Richmond. Darwin & Wallace will continue to operate under the same name, and continue to provide guests with its high-quality, all-day drinking and dining offer that has become revered for its high standards and award-winning design, as well as its sustainability credentials and commitments. The acquisition means the enlarged Portobello Pubs business now…
An analysis of government data has revealed that more than half of the food samples in the UK, including fruits, vegetables, and spices, contain alarming levels of ‘forever’ chemicals. This was uncovered by the Pesticide Action Network (PAN), which scrutinised the results from the government’s testing programme on residues. It was discovered that food items destined for supermarket shelves in the UK were tainted with at least 10 different PFAS chemicals. The examination brought to light particularly disturbing findings, such as the presence of PFAS pesticides in at least 95 per cent of the strawberry samples from the UK that…
Brits waste a staggering 37 hours a year agonising over what to eat, equating to 43 minutes of meal indecisiveness per week, with dinner being the most challenging choice of all (57%). In fact, the average adult starts to feel stressed about what to eat at 3:10pm each day, aka when ‘dinnertime doom’ kicks in, the confusion over what to put on your evening plate. And this “food-fuss” is causing friction in homes across the country, with two-thirds (66%) admitting they argue with their partners over what to cook. The poll by Dolmio has exposed the root of the dinnertime…
Maison Ruinart is delighted to announce the 2024 UK edition of the Ruinart Sommelier Challenge is open for entries. This year’s seventh edition of the UK seminar and blind tasting competition will take place on 20th May at 67 Pall Mall in central London. The Challenge has two objectives; to explore some of the more technical aspects of the art of winemaking; and to choose the winning Sommelier who will attend the all-expenses-paid trip to Champagne later this year. Candidates will be selected by a panel of judges headed by Ruinart Chef de Cave Frédéric Panaïotis, alongside 2023 winner Matteusz Kowlczyk, and…
ChowNow, known for its marketing and online order services for eateries, has recently taken over Cuboh, a specialist in amalgamating online orders. This acquisition is set to offer a cohesive tool for eatery managers to optimise their off-premises operations. Launched in 2018, Cuboh has carved a niche for itself by enabling restaurants to handle orders from various delivery platforms through a singular interface, thereby cutting down on device use and minimising mistakes. Chris Webb, ChowNow’s Chief Executive, remarked on the expansion of off-premises dining driven by consumer demand, which poses hurdles for restaurant crews. “We’re looking forward to offering our…
Development is set to commence from 30th April and planned to open late Autumn 2024 McArthurGlen Designer Outlet Bridgend can reveal major development plans to enhance the food offering and experience for guests at the South Wales destination. To ensure that the Centre continues to attract the most exciting food and beverage restaurant partners for visitors across the country, the Designer Outlet will undertake a substantial investment to redevelop the Food Court area and replace it with new and exciting restaurants. The plans are set to commence at the end of this month and be complete by late Autumn. The…
Contract caterer Elior has introduced new autonomous delivery robotics to deliver food to students’ rooms at the University of Roehampton, London. Elior provides student catering at the University of Roehampton’s campus restaurants and noticed that many preferred the ease and convenience of ordering takeaways directly to their halls of residence. Elior devised a way to utilise innovative technology to deliver meals to students across campus. In partnership with GW Projects, Elior has introduced the Roehampton robot. The delivery robot is fully autonomous, meaning it can deliver to students without human interference and travel across all terrains and even roads. The built-in AI technology allows…
From today, Monday 8th April, the newly opened Capilungo in Covent Garden will expand its all-day café offering by launching its new basement bar, for customers to while away evenings enjoying hyper-local delicacies from Lecce, freshly baked ‘Pizzette Pugliese’ and a range of interesting Apulian wines and classic aperitivo style cocktails. Nestled beneath the bakery, situated on Long Acre, the 26-cover bar and seating area transports guests to the rustic street cafes and sunset evenings enjoyed in Lecce. The low-lit, terracotta-hued space is offset by the central dark wood bar, stocked with Italian wines, aperitifs and digestifs to be enjoyed alongside the specially curated evening menu. Capilungo’s…