Pizza is starting to replace the traditional Christmas cheeseboard, as new research shows a clear shift in what people serve at festive get-togethers. The study suggests that informal sharing food now takes priority over classic seasonal staples. Research from Dr. Oetker shows that 34% of people in the UK now include pizza as part of their Christmas spread. This places pizza ahead of other modern options and points to a change in festive eating habits. The change is clear in hosting plans. Almost half of respondents, 44%, say they expect to serve pizza at a Christmas party this year. With…
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.
A growing number of people in the UK plan to serve ready-to-cook roast potatoes with their Christmas dinner rather than making them from scratch. New research suggests this shift reflects changing habits as households look for ways to reduce pressure in the kitchen during the festive meal. Research from Nanna Tate shows that 53% of UK adults buy roast potatoes that are already prepared for Christmas Day. The figures point to a clear age divide. Around 70% of Gen Z adults plan to use ready-to-cook roasties this year, compared with 30% of those aged over 65. The research also shows…
A drinks manufacturer in Ireland has upgraded its factory operations by installing a vertical conveyor from Qimarox. The Prorunner mk5 now moves beverage packaging from the production floor to higher levels, where further processing takes place. The system was delivered and installed by Noreside Engineering, Qimarox’s local partner in Ireland. The upgrade has improved product flow, reduced risk on the factory floor, and increased overall efficiency. Rising demand led the manufacturer to increase production output, which placed strain on existing handling processes. Vertical transport became a key issue. Cardboard boxes were moved between levels by hand and with forklifts, which…
As more people choose to welcome the New Year with focused dining experiences, The Peacock at Rowsley will mark the end of 2025 with a one-night-only eight-course tasting menu. The menu has been created by the restaurant’s Michelin-trained kitchen team, led by Executive Chef Adrian Gagea, who trained under Raymond Blanc. This approach reflects a wider national trend. Restaurant bookings for New Year’s Eve have increased by 17% in recent years, showing a growing preference for dining-led celebrations instead of crowded city events or high-cost parties. The Peacock at Rowsley is set within a former 17th-century manor house and is…
Hotel Gotham Newcastle is preparing to welcome guests into 2026 with a new New Year’s Eve event that reflects the hotel’s distinctive style, combining live music, dining, and late-night celebrations. With the year drawing to a close, the recently opened hotel will host its first New Year’s Eve event. The occasion marks a milestone for the Newcastle venue and aims to offer a city-centre celebration centred on food, music, and atmosphere. The event, titled Midnight at Gotham, is a one-night experience designed for guests who want a structured evening that continues into the early hours, with live performances and a…
Neapolitan, Liverpool’s top-ranked Italian restaurant on TripAdvisor, was recently selected to prepare food for the Real Madrid first team following their Champions League match against Liverpool FC. The restaurant prepared 45 pizzas, each hand-stretched, topped, and cooked in Neapolitan’s wood-fired oven at its Lime Street location. The order was completed and delivered within 50 minutes. Representatives from Real Madrid contacted Neapolitan two weeks before the fixture. After reviewing the restaurant’s preparation process, ingredient quality, and cooking methods, the club selected Neapolitan ahead of other Italian restaurants in Liverpool. “It was a huge honour to be selected by Real Madrid, who…
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…
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,…