The Food Industry Intelligence Network (fiin) has today launched a resource hub to help small to medium-sized enterprises (SMEs) identify and manage potential food fraud risks within their supply chains. This landmark initiative comes in response to long-standing calls across the food system for tailored support to help SMEs navigate the growing complexity of global supply chains and strengthen their defences against food fraud. Historically, smaller businesses have struggled to access the same level of intelligence and resources available to larger companies. The new SME Hub provides free access to essential supply chain insights from fiin’s member network, alongside free food fraud…
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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The winning team to get a masterclass with Masterchef: The Professionals winner Derek Johnstone and Chef David Lilley Scottish Chefs (Federation of Chefs Scotland), the organisation representing Scottish chefs, has once again teamed up with Nespresso Professional for the return of its student competition. This year, the winning team will get a masterclass with the first ever Masterchef: The Professionals winner, Derek Johnstone, to further refine their skills, as well as receiving a Nespresso M100 coffee machine for their college. Last year, the winning team from Edinburgh College, Milton Campus, each received an invite to Scottish Chefs’ 30th anniversary celebration lunch and…
Capri has long been a sanctuary for creatives, and for those looking to delve deeper into the island’s artistic soul,Jumeirah Capri Palace is the perfect base. Seamlessly combining art with hospitality, the hotel is home to an impressive and evolving art collection, offering creative souls a stylish space in which to converge. The hotel is a place where art, design, and hospitality intertwine, creating a unique experience that inspires emotions, reflections, and new perspectives. At the heart of Jumeirah Capri Palace’s vision to create a journey of cultural discovery is the hotel’s curated collection of artworks that seamlessly unfolds throughout…
The ban follows decades of UKHospitality campaigning, and removes a mechanism that makes rents ‘unnecessarily expensive’. The English Devolution and Community Empowerment Bill includes a commitment to ban upward-only rent review clauses in commercial leases. UKHospitality has been calling for a ban on upward-only rent reviews since the turn of the century. The previous Labour government committed to implementing a ban in the mid-2000s, before the proposal was derailed due to the financial crash. The Hospitality Sector Council has included the ban as a key ask to drive post-Covid recovery. Kate Nicholls, Chair of UKHospitality, said: “Unjust upward-only rent review…
An electrician has revealed the optimal time to keep beer in the freezer for perfect chilling, warning that leaving it too long can lead to messy explosions and damaged freezer components. Chris Madikian from The Local Electrician says summer is peak season for beer-related freezer mishaps. “Frozen beer explosions can damage freezer seals, interfere with temperature sensors, and sometimes short-circuit electrical components when liquid seeps into control panels,” Madikian said. “These repairs often cost as much as £100-200.” “Beer will begin to freeze after about 90 minutes in a standard home freezer,” he said. “The exact timing varies based on alcohol content,…
This Global Wellness Day on 14th June, Jumeirah – an international leader in luxury hospitality and a member of Dubai Holding – invites guests to reconnect with themselves, their surroundings, and the spirit of place through a meaningful journey of wellbeing at Talise Spa destinations around the world. Spanning ten countries and 15 destinations, the programme brings together thoughtful experiences rooted in nature and culture – each one designed to restore presence and balance. From blessings in Bali and breathwork in London to turtle rehabilitation tours in Dubai, every activation reflects the rhythm of its setting. This year’s theme, #ReconnectMagenta,…
Mornings just got a whole lot saucier in St Andrews, thanks to a new Filthy Breakfast offering from Cromars – the award-winning chippy famed for its legendary fish suppers, dog-friendly dining, and cheeky take on traditional favourites. For let’s face it, there are mornings when only Pure Filth will do – whether you’ve been up since 4am working, overdid it the night before, or are just crawling home after a night to remember (or forget). Now Cromars is serving up a brekkie to be proud of with the Pure Filthy Breakfast menu available from 9am to 11.30am daily. And frankly, nothing else will come close. Enjoy…
Experiencing health issues on holiday that require medical treatment can be an extremely stressful time. However, the situation can only be made worse if you suddenly find out you’re not covered by your insurer, potentially leaving you with a bill for hundreds or even thousands of pounds. Forgetting to declare a pre-existing medical condition, or providing incorrect information, could mean that your insurance policy will not cover you in the event you require medical treatment. To clear up any doubts about what you do and don’t need to declare, Grant Winter, compliance officer at specialist travel insurance provider, Good to go, shares his advice…
Shading experts are reminding people to make full use of their window shades as the UK prepares for the third heat wave of the summer. Members of the British Blind and Shutter Association (BBSA) are urging people to close blinds, shutters and awnings during the day to help reduce the sun’s UV rays from entering the home and open the shading and windows in the evening to ventilate the area when the temperature has dropped. Justin Allen, President of the BBSA said: “Shading has been used for centuries to help keep us cool, it’s nothing new. It goes hand-in-hand with ventilation strategies…
• Three in four people think lacklustre reception spaces are a turn off • 23 per cent think drab receptions mean unfriendly staff and businesses • Transforming reception areas could boost profits and customer perceptions Restaurants with drab reception areas risk being seen as unfriendly, uncaring and ‘cheapskate’ by their customers, according to a new survey from Saturn Visual Solutions. The study reveals that 75% of consumers form an immediate negative impression when greeted by tired or uninviting reception areas. More than a third (36%) see dull receptions as a sign that businesses don’t care about their customers, and almost a…