Chef Wise

Seeking food and drink's entrepreneurial stars of tomorrow, The Seed Fund has announced that its annual competition will be open for entries from Wednesday 1 February. A philanthropic organisation, which nurtures small and start up food and drink businesses, The Seed Fund is in its fourth year of activity. Extending its reach across the UK in 2017, The Seed Fund offers support and mentoring from over 30 industry professionals and business leaders. Twelve shortlisted companies will be offered places on The Seed Fund Academy – which runs over a number of days, during the summer months. The winning companies can attend seminars, workshops, one-on-one sessions with mentors, industry visits and meet the buyer events. One eventual winner will then be announced at the Great Taste Golden Fork Awards Dinner in September, receiving a further year of support worth over £100,000. Founded in 2013 by Bristol-based design and marketing consultancy, The Collaborators, The Seed Fund ha

With the Veganuary campaign about to come to a conclusion, Tony Goodman, CEO of long-term sponsors Ten Acre, is available for interview on its success. Ten Acre was launched nearly four years ago, after its creators at Yumsh Snacks Ltd spotted a gap in the market for snacks that EVERYONE could enjoy. Not just vegan friendly, Ten Acre is a multi-award winning range of premium hand cooked crisps and popcorn which are 'Free From Plus'. That means all Ten Acre snacks are Vegan, Vegetarian, Halal and Kosher Certified, as well as gluten, dairy, MSG and GMO free. Yumsh Snacks produce all of their own snacks in a specially-created facility in the UK - so there is also no risk of cross-contamination. A real success story, Ten Acre is now exported to more than 40 countries, and the brand is listed in Selfridges, Fortnum & Mason, Whole Foods, Holland & Barrett, and even The Ritz, as well as farm shops, delis and independents across the UK. Who is Chef Wis

Hush Heath Estate in Kent, one of the top premium wine producers in England and a hospitality business born out of the winery in Staplehurst, Kent, is championing the best suppliers of food in the county at the company's local pubs. Located in West Farleigh, The Tickled Trout is the newest addition to the Hush Heath Estate group having opened its doors in December 2015. With six boutique hotel rooms and a restaurant that supports local Kent producers, the dining area also features a fresh 'Oysters on Ice' bar where guests can eat or drink in a relaxed and sophisticated environment.  Most recently the modern and stylish pub celebrated its first year with updated menus from chef Fabio Vinciguerra, highlighting that the business only works with local food suppliers who can offer an abundance of beautiful, wholesome produce.  Based at The Tickled Trout, Fabio has refreshed the pub restaurant's offering so that alongside traditional pub favourites and elegant cl

Greg Dillon, founder of whisky blog GreatDrams.com, ranked in the top five whisky blogs in the world by the International Whisky Competition, shares his whiskey trend predictions as he looks forward to 2017, the year in which his first book will be published. A competition judge, presenter of drinks events and online videos, host of bespoke tastings and writer of stories and recommendations around luxury spirits, Greg Dillon comments: “GreatDrams is my one-man mission to experience, share and inspire everything that's great about premium food and drink. It's a platform that people can visit for fun, and it's also an educational resource. “In recent years lots has been achieved when it comes to cleverly and more clearly marketing Scotch and Irish whiskey, and I really hope that 2017 will be the year of teaching drinkers more about American whiskey. “Whisky tourism is set to boom yet again this year, and I'm talking global whisky tourism as American d

Bar Boulud, London is reopening on Monday 6 February 2017. After its successful pop-up at Harrods' Food Halls, executive chef Thomas Piat is reopening with a new menu highlighting the best of French cooking. The first destination being Alsace, guests will be able to explore different regions of France every six weeks, allowing them to return often and sample regional specialities. The menu will also offer a rotating selection of dishes that were popular during last summer's Boulud Sud pop-up, as well as introducing a new burger to the already famous list! Sunday roasts will put the spotlight on Beef Wellington and fish baked in a salt crust as highlights. Additionally, Bar Boulud will be unveiling a new cheese trolley, with a grand selection of artisanal cheeses focused on both Great Britain and France. Who is Chef Wise .

Tesco and Yeo Valley have joined forces to create a delicious new yogurt variety to help tackle food waste and support food redistribution charity, FareShare. This is the latest move by the retailer in its bid to reduce food waste from farm to fork. Tesco has partnered with leading organic dairy, Yeo Valley, and Adam Wakeley, the UK's largest organic fruit grower to create an exclusive new Apple and Custard Left-Yeovers yogurt which helps to tackle food waste. The yogurt uses visually imperfect, but great tasting apples, to create the delicious and exciting seasonal flavour. The Left-Yeovers range, which has been championed by Tesco in recent months, helps to prevent food waste by using surplus fruit from the Yeo Valley storerooms, and also raises money for a very important cause, with 10p from every pot sold donated to food redistribution charity, FareShare. It  is hoped up to £7,000 will be raised to help with the redistribution of fresh, quality, surplu

Truede - confectionery at its most luxurious. This indulgent range includes authentic, handcrafted Turkish Delight, which blends centuries-old tradition with modern day innovation; exquisite rich chocolate spoons, and delicate cream filled premium wafers. True delights direct from the gloriously vibrant Turkish city of Istanbul - for retail, gifting, hampers and foodservice. When East meets West It is one of the world's oldest sweet treats, a delicacy which has been enjoyed for centuries - yet Turkish Delight still remains the most misunderstood. With just one mouthful, Truede's 'proper' Turkish Delight captures the very essence of Istanbul - dispelling any notion that it is just a chocolate bar, or should only be consumed at Christmas. Truede Turkish Delight is made using authentic recipes and methods, and all natural ingredients - perfect for the health conscious who still want to indulge in a sweet or two. Combined with innovative and unique flav

Why not treat your mum this Mother's Day to a cookery course experience at one of the UK's top cookery schools? It could be you fancy creating a sumptuous high tea at the WI, perfecting a mouth-watering Persian chicken and bitter chocolate and passion fruit mousse at the great Leiths School of Food and Wine. At world-renowned Squires Kitchen you can hone your sugar flower skills and do some female bonding cooking together at a mother and daughter class. You can get ninja knife skills on board and get your nails done afterwards at Michel Roux Jnr School at Cactus Kitchens, who have teamed up with award-winning nail bar London Grace for their Mother's day package. For more information about tuition with the UK's top chef tutors at beautiful locations nationwide contact Kate Baily at kate@indepedentcookeryschools.co.uk or visit www.independentcookeryschools.co.uk Mother's Day Courses: Tante Marie Kid's Cookery: Cakes for mum: http://www.t

Seasonal Norwegian Skrei lands in retail and top restaurant menus – available February-April 2017 Caught straight from the cold, clear waters of Northern Norway, seasonal Skrei will be gracing us once again with its heavenly presence. Only available from February to April, avid foodies will be rushing to settle their Skrei-vings for three months only as the delicacy lands on top restaurant menus, fishmongers and fish counters across Whole Foods Market, Booths, Harrods and Selfridges. Skrei (pronounced Skray) is a migratory cod from Norway, caught in its prime and in perfect condition after an arduous 1,000km swim from the Barents Sea to Northern Norway, and it is only available between January-April every year. Skrei fishing in Norway has an extraordinary history with at least 1,000 years of recorded seafaring and fishing heritage dating all the way back to the age of the Vikings, that has helped shape Norway into the country it is today. Today this annual phenomenon i

On Thursday 19 January, The Traditional Free Range Egg Company officially moved into The Egg Shed in North Cadbury, Somerset, a purpose-built headquarters which will enable the business to grow and reach out to even more independent family-run farms. Comprising 12,500 square feet of production and office space, The Egg Shed provides a new and improved hub for the grading, packing and distribution of free range eggs from The Traditional Free Range Egg Company's ever expanding network of farmers who also employ the traditional flat deck method. The move comes following owners, Dan and Briony Wood, taking a leading role in campaigning for a sustainable future for traditional free range egg farmers, resulting in an increased demand for free range eggs produced using single tier sheds. Complete with a new egg grading machine, The Egg Shed will be equipped to process 50% more eggs than the company's previous packing station, allowing the Woods to support a growing family of

The Black Cow Vodka Gift Box with bespoke gold-plated Black Cow branded Yukiwa Cocktail Shaker (considered by mixologists as the best in the world) and a bottle of super premium Black Cow Vodka. Available from Harvey Nichols stores and online at www.harveynichols.com, price £99.00. Black Cow is the world's first Pure Milk VodkaTM, made in Dorset, England, from the milk of grass grazed cows. It is a super-premium vodka, distilled from the whey of milk and treated to a secret blending process created by dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his personal interest in vodka.  Black Cow was launched by Jason and Creative, Paul Archard in 2012. Black Cow Vodka: RSP from £31.75 for 70cl. ABV 40%   UK Stockists: 1,000 retail stores across the UK including Sainsbury's, Marks & Spencer, Majestic, Fortnum & Mason, Harvey Nichols, Selfridges, Berry Bros. & Rudd and qualit

Gourmet Confectioner Belinda Clark is launching an upmarket version of the classic American S'More for the UK market. With hand-made Salted Caramel Marshmallows, Belgian Butter Waffle Biscuits and Belgian Dark Chocolate thins, the kit - which is brand new to the UK market - makes 10 upmarket gourmet s'mores. S'Mores are well known in America, where the marshmallows are toasted over a campfire or barbecue, then sandwiched together with the chocolate and biscuits to make a melt-in-the-mouth indulgent treat. All natural, and with top quality ingredients, the Belinda Clark S'Mores Make-It Kit is designed to take s'mores to a new level. Perfect for glamping, camping, and barbecues, the kit launches in April. Who is Chef Wise .

With breakfasting in bed predicted to surge again this Valentine's Day, why not go the whole hog and treat your lover to a hearty brekkie treat with a meaty message tucked inside. In a world first, HECK, makers of the sarnie-friendly square sausage, have created a limited edition PECK heart-shaped sausage, complete with a cleverly designed card built into the pack to capture your own special message. Beneath the loved-up exterior lies four heart-shaped 97% British pork patties, perfect for treating a loved one to a romantic sausage sarnie or Full English, or even just to enjoy all to your piggin' self.  The specially designed card built into the pack means you can make a delicious declaration of love or serve up a saucy message to your intended.  Buy from Waitrose from 1st – 14th February (rrp £3).  You'll be in the good books all year! Who is Chef Wise .

Four recipes from the brand new cookbook from Scotland's Mountain Café are available for publication for Burns Night (25 January). The recipes allow food lovers to introduce a little Scottish flavour into meals throughout the day on 25 January and complement the traditional haggis, neeps and tatties supper.  The recipes are accompanied by colourful high resolution images and comprise: Smoked Fish Chowder Porridge Sloe Gin and Bramble Salad Whisky Fruit Cake The recipes are attached. All usage of the recipes and images should be strictly credited with details of The Mountain Café Cookbook: A Kiwi in the Cairngorms by Kirsten Gilmour, which is published on 14 February. The Mountain Café Cookbook: A Kiwi in the Cairngorms is the debut cookery book from chef and café owner, Kirsten Gilmour.  Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love for fresh and bold flavours. With more than 130 recipes and luminescent photo

Pudology have expanded their indulgent, free-from product range! The Cheshire-based manufacturer now have a 350g version of both their Deeply Decadent Chocolate Pud and their Smooth Chocolate Orange Pud. Both are available exclusively at Ocado, who currently sell these varieties as 85g twin-packs. The larger sized pot stays true to the company slogan, remaining free from everything but taste! Throughout January, the new size is available through Ocado with a £1.00 off introductory offer – definitely one to get your hands on! Who is Chef Wise .

In line with leading national retailers, The Shops at Dartington experienced strong growth during the festive period with a four per cent sales increase across its shops in December compared with 2015 figures. Many retailers have reported growth in their non-food and drink divisions, however, The Shops at Dartington is delighted to announce noticeable growth across all their shops, particularly 'The Food Shop' and 'Devon Drinks'.  Their 15 per cent sales increase during December across both shops and during their annual Christmas Fair reflects the growing trend for buying local and supporting artisan food and drink producers. Proud to showcase the finest of Devon's food and drink produce, The Shops at Dartington saw bespoke 'create your own' hampers and their premium own brand line of preserves, fudge, chocolate, cakes, beer and ciders prove to be extremely popular.  In addition, local food and drink stars such as the newly launched Salcombe Gin

According to the NHS, there are five steps we can all take that can improve our mental wellbeing: connecting with others, getting active, learning new skills, giving to others and taking notice of the world around us. Learning to cook can actively help you to pursue happiness in many of these areas. When you go on a cookery course, it ticks the happiness boxes in more ways than say a scuba diving course because it not only teaches a new skill but it is sociable at the time. Tasting delicious food works on the reward centres of the brain so we get instant gratification too- a feel-good hit. Any cookery school worth their salt, will teach you about provenance and sustainability - or where your food comes from, so you engage in a more holistic way with food. A cookery course also teaches you skills, which is a confidence boost. The University of Berkeley, California when looking at ways in which people use money to make them happy, discovered that people very quickly get u

Increased activity at Food from Fife in 2016 has seen a positive impact on local food and drink businesses working together to grow the industry in the last 12 months. Food from Fife is a not for profit company that was established in 2010 to help food and tourism businesses work together better.  2016 has been a standout year for the network, which now has 47 members from across Fife.  Members range from artisan food and drink producers to large-scale manufacturers, chefs, hospitality businesses (large hotels, small B&Bs and everything in between), colleges, farms shops, cookery schools, caterers, heritage organisations, markets and food photographers. This broad cross-spectrum of the food and drink industry in Fife has allowed for a variety of activity, which has included a core programme of networking events taking place across the region. Part of the organisation's remit is to encourage greater collaboration between hospitality businesses and food producers

2016 saw yet another 100 billion single-use takeaway cups go to landfill. That's 273,972,603 coffee cups every single day. Contrary to popular belief, single-use cups are regrettably not recyclable; very few facilities currently exist to manage the complex task of separating the plastic from the paper, meaning that the vast majority end up in landfill. Ecoffee Cup is a new generation of reusable cup, launched to help tackle the ever-growing problem of single-use packaging waste, while simultaneously providing a stylish, practical reusable cup for the coffee-consuming public. The company set up the #stopthe100billion campaign in an attempt to raise awareness of the issue and effect real change in the way we consume takeaway products. The Ecoffee Cup is manufactured using bamboo fibre (the world's fastest-growing, most sustainable crop) and non-GMO corn starch, which means it's not only BPA and phthalate free, but biodegradable. As such, it can be buried

Tesco has today launched 'Food Love Stories brought to you by Tesco', a new campaign which aims to set out the retailer's food quality credentials and celebrate the passion and care that goes into the meals we all love. The campaign will introduce food love stories each month to demonstrate Tesco understands the special role food plays in its customers' lives. The stories will aim to capture the mind-set of its customers throughout the year, from wholesome, hearty meals in January, to fresh, vibrant meals perfect for a summer evening. The first advert will air on TV and digital media today, with spots in Coronation Street, Emmerdale and The Undateables, and will feature 'David's hot or not chicken curry', while a number of other food love stories will also feature across outdoor, radio, social, and digital media throughout January. Ingredients and recipe cards for each featured meal will be available in all of Tesco's large stores, as w

Going vegan for Veganuary 2017? Then drum roll please.... your favourite Ten Acre snacks are already vegan - and certified. No need to switch or ditch, even our 'The Story of When The Cheese Met The Onion', 'Pastrami in the Rye' and 'How Chicken Soup Saved the Day' crisps, are suitable for everyone. Tony Goodman, CEO of Yumsh Snacks Ltd - creators of Ten Acre, said: "As a charity, Veganuary is dedicated to changing public attitudes to food, and their campaigns have had an incredible degree of success in a very short time - they are changing lives all over the world. Veganuary's ideals have a synergy with Ten Acre's ''Free From Plus' credentials, which are changing perceptions on how 'Free From' food should taste, which is wonderful! Snacks can be free from: animal products, gluten, MSG, GMO (and everything else) and still taste fantastic." Make the change Veganuary are changing lives and Ten Acre are cha

The Anjula Devi cookery school uses over 30 different lentils and pulses - from chickpeas to aduki beans, a range of lentils and chana daal. Anjula grew up eating lentils every Sunday. Anjula's Dad cooked at what is known as the 'langar' at the mandhar (temple). Every temple has a langar where all people are welcome to a free meal regardless of their sex, colour or religion. There are no rituals observed in the langar and everyone eats together. All the food is vegetarian, so that no religious group is offended. Black lentils is one of the most popular dishes served in the langar. Anjula's Dad used to say that the best food is very often the simplest food. This really is Anjula's soul and comfort food. Anjula's Dad would often say, "Anjula, these lentils are very good for the heart, they help to circulate the blood around the body. Your great grandfather ate these twice a week and he lived until he was 102." There are so many incre