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…
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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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…
When it comes to connecting with creators, fans want more than just content—they want a seamless, engaging, and enjoyable experience. That’s exactly what Fanspicy delivers. Known for its sleek design, modern features, and smooth user interface, Fanspicy has quickly gained a reputation as one of the top OnlyFans alternative platforms. Looking at real Fanspicy reviews for fans, it’s clear that this platform isn’t just creator-friendly—it’s built with fans in mind. A Sleek, Modern Design Fans Appreciate One of the first things fans mention in their reviews is the clean and intuitive layout. Unlike clunky older platforms, Fanspicy feels more like…
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…
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…