Aldi Scotland is reintroducing one of its most talked-about festive products, the square sausage pakora, to stores across Scotland ahead of Christmas. The product first launched earlier this year and sold out quickly, with shoppers clearing shelves during its limited run in January 2025. Its return responds to strong customer demand during the festive season. Developed in partnership with Ayrshire-based producer Punjab Pakora, the square sausage pakora combines traditional Scottish square sausage with a pakora-style coating. The snack is lightly fried and served with a tomato and chilli dip. The six-pack (200g) is priced at £1.89 and is available in…
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.
Simple ideas can turn everyday frozen fish into smart Christmas canapés, including classic fish fingers. These small changes help hosts serve party food that looks special without adding cost or effort. This Christmas, Young’s is sharing ideas to help home cooks lift frozen fish from a weekday staple to a festive centrepiece. The focus is on food that feels thoughtful while staying practical. Whether you are hosting a relaxed meal or a busy Christmas gathering, frozen fish offers flexible options that suit both. With the right presentation, freezer favourites can work just as well as fresh ingredients. Products such as…
Located beside the Staffordshire canal network in Lichfield, The Boat is a restaurant and on-site micro-farm led by chef Liam Dillon. The restaurant appears in the Michelin Guide and the Estrella Damm Top Gastropubs list. Liam’s cooking focuses on seasonal produce and sustainable sourcing, with modern British food at its core. The Boat holds three AA Rosettes, features a recognised wine list and reached the final stage of the AA Sustainability Award in 2024. Over the past eight years, Liam has transformed a traditional pub into a combined restaurant and working micro-farm. The growing space supplies a portion of the…
This winter, Whittard of Chelsea brings a traditional British afternoon tea experience to one of New York’s most famous landmarks. The London tea brand has partnered with the Empire State Building’s STATE Grill & Bar to mark the upcoming new season of Bridgerton with a limited-time themed high tea. Running from 20 January to 13 February 2026, the experience combines British tea culture with a New York setting. It celebrates the return of Bridgerton with a menu and setting that reflect Regency style while remaining accessible to a modern audience. The afternoon tea takes place inside STATE Grill & Bar,…
Aldi Scotland brought its Supermarket Sweep fundraiser to Cowdenbeath to mark one year of partnership with Children’s Hospices Across Scotland (CHAS). Shona Malcolm, a chef at Rachel House hospice, took part in the challenge and raised £524 for the charity, helping to close a successful year of fundraising. Rachel House, based in Kinross, is one of two CHAS hospices in Scotland. It provides palliative, respite and end of life care to children with life-shortening conditions and supports their families. The hospice kitchen plays a central role in daily life, with Shona, who has worked there for seven years, preparing meals…
As 2025 draws to a close, the way people in the UK celebrate New Year’s Eve is shifting. Large city events and high-cost parties still attract some crowds, but many people now prefer smaller, more relaxed plans. These often involve dinner with friends, familiar places, and the option to leave early rather than commit to a long night out. Longbow Venues, which operates pubs, restaurants, and boutique hotels across the Peak District, has seen this change across its locations. These include The Maynard, The Ashford Arms, The George at Hathersage, and The Peacock at Owler Bar. In response, each venue…
Hotel Gotham Newcastle has launched a new range of luxury gift vouchers, giving guests the option to gift a five-star experience at the city’s newest hotel. The vouchers are available to buy online and arrive ahead of the festive season. The collection offers flexible ways to treat others or plan a future stay. Guests can choose from curated hotel experiences or monetary vouchers that can be used across the property. Each voucher provides access to the Hotel Gotham experience, from cocktails at FIRE bar and dining at SIREN restaurant to overnight stays in Art Deco-inspired rooms and suites. The vouchers…
The Starbucks Winter menu launches on 8 January 2026, bringing new drinks designed to suit colder mornings and refreshed daily routines. From 8 January 2026, Starbucks will roll out its Winter menu across the UK. The line-up introduces two new drinks: the Pistachio Matcha Latte and the Ristretto Bianco. Both are designed to offer a change of pace at the start of the year, with a focus on balanced flavours and familiar ingredients. The new Pistachio Matcha Latte places pistachio back at the centre of the menu. Available hot or iced, the drink combines matcha green tea with steamed milk…
The Danish-founded brand increases its UK footprint as part of plans to reach 1,000 global locations Danish-founded juice, coffee and sandwich brand JOE & THE JUICE continues to expand its UK presence, opening four new stores within a six-week period across November and December 2025. These openings bring the total number of new UK stores launched during 2025 to 16. The expansion supports the company’s wider plan to open more than 1,000 locations worldwide over the next five years. The latest openings follow strong growth across the UK estate. JOE & THE JUICE increased its number of UK stores by…
For the festive period, Caviar Kaspia and Rosewood Villa Magna have come together to introduce Santa’s Kaspia Bar, a seasonal pop-up set in the centre of Madrid. The collaboration brings a shared approach to style, hospitality and seasonal dining. The concept builds on the popularity of Villa Magna’s Santa’s Bar and introduces Caviar Kaspia’s established identity to the experience. The result combines Parisian influence with the hotel’s festive setting, creating a space that reflects both brands. The venue offers an interior inspired by a winter chalet, paired with Caviar Kaspia’s Paris-led design language. Soft lighting, custom mosaic details and gold…