ProVeg responds to vote this week by a European Parliament committee on denominations Allowing the use of meaty names for plant-based foods, such as “steak,” “sausage,” “burger,” “escalope,” and “egg yolk,” promotes innovation in the agrifood sector and helps ensure that Europe’s environment is preserved for future generations, ProVeg International said today. “We encourage policymakers to support Europe’s farmers and enhance the economies of EU states by ensuring that the marketing of plant-based foods is balanced and transparent. In particular, we encourage clarity in labelling rather than restriction,” Jasmijn de Boo, Global CEO of ProVeg, said. “As the plant-based 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.
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Baking is back on the telly and it seems to be inspiring the nation, as Google search demand in the UK for “baking recipes” has increased by 186% over the past week¹. If the mouth-watering creations on your screen are influencing you to try out some recipes for yourself, Capital One has crunched the numbers to discover the UK’s most popular entry-level bakes and how much it would cost to buy the ingredients to make them at home2. The result? The nation’s top five easy bakes for less than £15 each. Key findings: Britain’s top five simple bakes and what they really cost Every…
Neuro-Linguistic Programming, or NLP, helps people understand how their mind works. It links thoughts, language, and actions. Many seek NLP courses to build better skills in life and work. This guide covers what you need to know. It draws from top sources to help you pick the right path. What is Neuro-Linguistic Programming? NLP studies how we think, speak, and behave. It started in the 1970s with Richard Bandler and John Grinder. They looked at successful people and found patterns. NLP uses these patterns to make changes. You can apply NLP in daily life. It helps with goals, habits, and…
New data has revealed that a classic British shoe retailer walks all over the competition when it comes to customer satisfaction. A new study by Centra, the composable e-commerce platform for global consumer brands, has identified the most trustworthy fashion and footwear retailers in the UK based on their Trustpilot ratings. The fashion retail sector remains fiercely competitive in Britain, with brands fighting for consumer loyalty and visibility in online and physical spaces. One simple metric that helps cut through the confusion is the percentage of five-star reviews, which gives a clear indication of customer satisfaction. Clarks, a British shoe…
Between them, two Derbyshire restaurants serve more than 12,000 steaks every year – and now, for the first time, their Executive Chef is lifting the lid on exactly what makes them so popular. At The Red Lion at Peak Edge Hotel and Cocina at Casa Hotel in Chesterfield, steak isn’t just a menu option – it’s a phenomenon. Each restaurant serves around 500 steaks a month (that’s 1,000 between them), with diners ordering everything from ribeyes and sirloins to dramatic sharing cuts like tomahawks and chateaubriands. In the last 12 months alone, nearly 4,000 fillets and chateaubriands have been sold across the two hotels, with sirloin the most popular single cut…
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…
The crypto market has gradually recovered recently, and Bitcoin prices continue to release positive signals on the technical side. At the same time, ordinary investors are also looking for a way to participate without taking huge risks and costs. In this context, cloud mining platform SIM Mining is gradually becoming a new choice for mainstream participants with its advantages of green energy, low threshold, and high stability. Bitcoin prices have successfully broken through key technical barriers and stood above the 25-period and 50-period moving averages. The price once reached $107,493. Technical analysis tools such as MACD and RSI all released…
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…