UK Google searches for ‘best food spots’ rose 13.5% in the run-up to summer and have stayed consistently strong, showing Brits are hungry for foodie inspiration. However, eating out abroad can be costly. As part of their report looking into hidden holiday costs, eSIM travel company, Airalo have uncovered that dining out is the biggest expense for holidaymakers when abroad, with the average meal for two coming in at £46.18. But the costs don’t stop there…. When eating out, holidaymakers often encounter unexpected extras added to their bills. To help travellers stay alert, Airalo has highlighted some of the sneaky additional charges to look…
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.
The brand will introduce all-in-one recipe kits to its range of authentic Mexican at-home meal solutions Authentic Mexican food brand, Gran Luchito, is expanding its range with the launch of its new Taco Recipe Kits. A first for the brand and available in four flavour profiles: Al Pastor, Barbacoa, Birria, and Carnitas, the launch marks the next step on the brand’s mission to bring bold, authentic flavours to UK kitchens. The Taco Recipe Kits will be available on Ocado from 10th September, RRP £3.95, followed by Waitrose from 20th October 2025. Designed to emulate Mexican scratch-style cooking and made with…
Liam Dillon – the chef and owner of The Boat, a micro-farm and restaurant in Lichfield – has launched his second venture: The Two Pigs in Barton-under-Needwood. Quietly charming the locals over the last few months, The Two Pigs is a neighbourhood pub focusing on modern pub classics with a twist. Located in the idyllic and historic village of Barton-under-Needwood in Staffordshire, The Two Pigs is open Wednesday through to Sunday, with a focus on quality, local, seasonal and sustainable convivial dining with exceptional weekend breakfast, and an epic Sunday Lunch offering. Head Chef Beth Hipwell is at the helm…
As sustainability becomes a priority, restaurants are exploring new ways to preserve fresh ingredients. Modular refrigeration systems offer promising solutions by enhancing food quality and reducing energy consumption. These systems align with the growing trend of eco-friendly practices in the food industry. The shift towards sustainable practices in the restaurant industry is transforming supply chain management. By adopting modular refrigeration techniques, restaurateurs can maintain the quality and freshness of their ingredients. This approach reflects advancements in refrigeration technology, emphasizing energy efficiency and resource conservation. These innovations are inspired by industries that have long prioritized temperature control, such as pharmaceutical cold storage…
Brits are getting a taste of the Amalfi coast on a budget this summer as the ‘gelato-core’ trend sweeps the nation’s independent retailers in coastal destinations. According to data from Faire, the online wholesale marketplace for independent retailers, Brits are now plucking for vibrant pistachios, peaches and soft yellow hues. ‘Santorini blues’ had been a go-to colour trend purchased by independent retailers on the coast, but over the last six months there’s been a shift in buying habits with ice cream pastel colours ruling the roost. So much so, national sales for pastel-themed products have risen by 85% year-on-year driven by…
Protein coffee craze may pose hygiene, health, and digestion risks, says Food Hygiene Certificate A TikTok trend blending protein powder with coffee, known as “proffee”, is going viral across the UK. But food hygiene expert Mark McShane, from Food Hygiene Certificate, has warned that the so-called wellness hack could cause more harm than good. Mark McShane says many viral videos show unsafe preparation habits, from re-using unwashed scoops to leaving drinks sitting in flasks for hours: “Protein powders can harbour bacteria if left in warm environments, especially when mixed with milk. Leaving a protein coffee in your car or gym bag all…
KNEAD Bakery, founded by John Hawes and Kris Biggs, has been awarded 2025 Great Taste Awards for three of their stunning bakes: Cinnamon Bun, Tiramisu Tart, and Stollen Bun. This great testament to the passion, creativity and consistency of the KNEAD team, marks the third year in a row that KNEAD has received Great Taste Awards for their baked goods. Their Cinnamon Bun received a 2-Star award, described as ‘seductive’, with a sugary crunch and a ‘buttery, light and decadent’ texture. KNEAD’s Tiramisu Tart also received 2-Stars for its striking presentation, subtle cocoa flavour, and silky espresso ganache. Finally, their German Stollen Bun…
Are client relationships being taken for granted? Leading UK technology consultancy advises steps to take to ensure business leaders get the most out of their consultancy partner. With reports of the Big Four failing to deliver promised outcomes, such as replacing seasoned experts with junior teams or artificial intelligence, the client-consultant relationship is under strain. Driven by a post-pandemic consulting slump and the need for cost-cutting measures, firms are turning to more self-serving practices to meet client demands, such as reducing hiring and capitalising on the boom in AI to meet growing client demand. Unfortunately, this results in failure to…
Three in 10 parents feared their child was ‘behind’ when weaning – because they would spit things out, throw food or refuse to self-feed. A poll of 500 parents who have introduced solids to their child in the past five years found 32 per cent couldn’t help but compare them with others when it came to mealtimes. Of those who were left concerned their baby was falling behind, 48 per cent did because their child would cry when they were given food and 47 per cent said their child would rarely swallow it. Others said their children simply refused to…
In September 2025 Chelsea favourite HUŎ will open their next site in London’s leafy Belsize Village. Having first opened on Park Walk in 2021, HUŎ fast became an SW10 favourite with restaurateurs, Graham Rebak and Adam Wilkie looking forward to bringing their clean, fresh and healthy Asian food to NW3. Known for its chic interiors and accessible menu, HUŎ Belsize Village will stay true to its Chelsea heritage & sister restaurants ULI in Notting Hill & Marylebone. Head Chef Yam Gurung has curated a menu which encompasses carefully selected dishes from around China and Southeast Asia, with an emphasis on…