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…
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.
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…
As more travellers opt to holiday closer to home this summer, UK staycations are set to be one of the biggest summer travel trends of 2025. New research from Visit Britain reveals that over 1 in 3 (35%) UK adults plan to choose a domestic holiday trip, compared to just 28% choosing an overseas trip this summer*. Recent RNLI figures show lifeguards responded to over 17,000 people last year on UK beaches*, which could have been fewer if beachgoers understood the flag system used to mark safe and unsafe zones. Therefore, as families, beachgoers, and water-sport enthusiasts head to the…
After eight years at 35 Kensington High Street, Kensington favourite Zuaya will serve its last guests on 18 August. In its place, Emerald Hospitality Group will open Bottega 35 on 1 September 2025. The new Tuscan-inspired restaurant will bring hand-rolled pasta, wood-fired grills, and a generous wine selection to W8. To celebrate, guests can enjoy 30% off food and drinks throughout September. A new Tuscan chapter for Kensington Bottega 35 is a love letter to Tuscany: generous plates, convivial energy, and wines made for long conversations. The menu highlights include pappardelle ragù, mafaldine tossed in a pecorino wheel with truffle, and a…
An Italian food expert reveals the red flags that suggest an Italian restaurant might not be genuine. Orazio Salvini, founder of Real Italian Restaurants, warns that some establishments use Italian names, decor, and imagery to attract customers, but don’t deliver an authentic dining experience. “Many UK diners think they know Italian food – but what they’re eating would leave actual Italians horrified,” he says. “Real Italian dishes focus on simplicity, quality, and regional traditions, which don’t match up to the overloaded dishes that imitation places serve.” Garlic bread on the menu. “If you see garlic bread listed as a starter, you’re probably not…
Despite a strong summer of trading, cost increases have forced almost three-quarters of businesses to operate at or below 85% of required capacity. The latest member survey from hospitality trade bodies reveals that: The stark results from members of the British Institute of Innkeeping (BII), the British Beer & Pub Association (BBPA), UKHospitality and Hospitality Ulster come as 84,000 hospitality jobs have been lost since the Budget, which imposed an additional annual cost of £3.4 billion on the sector. Hospitality businesses are clear about which three measures they believe are most important to drive growth: a reduction in VAT, amend April’s changes…
● Total Till sales growth slowed to +3.7% in the last four weeks, down from +5.8% in the previous month as shoppers reduced spend after the early summer heatwaves ● ‘Dinner for Tonight’ missions now fastest-growing shopping trip, making up one in five visits as shoppers favour healthier, home-cooked meals over dining out ● Ocado (+14.1%) leads the pack, and Lidl also experience another period of strong growth (+11.2%) Total Till sales growth at UK supermarkets slowed (+3.7%) in the last four weeks ending 9th August 2025. This is down from +5.8% recorded in July, according to new data released today by NielsenIQ (NIQ). NIQ…
Palermo-born chef puts seasonality, provenance and simple elegance on the menu Edinburgh’s award-winning Italian restaurant and wine bar, Divino Enoteca, is introducing its new head chef, Salvatore Agate. Bringing over 20 years of experience in kitchens throughout the UK and Italy, Agate’s appointment marks an exciting new chapter for the venue hailed as one of Scotland’s best Italian restaurants. After graduating in Food & Beverage Management in his native Palermo, Agate honed his craft across Italy before moving to London in 2010 to refine his technique. A relocation to Edinburgh in 2023 saw him join Divino as Sous Chef, where 18…
The Fruit Factory is cranking up the flavour for back to school season with the launch of not one, but two fun new arrivals: Sour Apple Strings and Tropical Fruit Twists. Bursting with bold flavours and made with real fruit juice, these playful snacks are designed to excite kids and win over parents. Set to make lunchboxes fruiter and snack time a whole lot more fun, they’ll be launching into Tesco and Morrisons this autumn, RRP £2.50. Leading the latest launch are the Tropical Fruit Twists, a new sun-soaked edition to The Fruit Factory’s best-selling twists range. This tropical launch…
An Italian cuisine specialist has identified the top errors home cooks make when preparing traditional Italian dishes, which can hugely affect the authenticity and taste. Orazio Salvini, founder of Real Italian Restaurants, said many Brits unknowingly sabotage their cooking efforts through several avoidable errors. The five biggest mistakes when cooking Italian dishes “Italian cuisine suffers in British kitchens because of misconceptions passed down through generations,” he explained. “Adding cream to carbonara ranks as perhaps the biggest culinary crime against our traditional dishes. “Authentic carbonara relies solely on eggs and cheese for its creamy texture and to true Italian food lovers, adding…