Lifestyle News

Summer has arrived and with it, a new in-vogue culinary delight. It has been taking London and major cities by storm, and we're pleased to announce its arrival at The Bell Inn, New Forest.

Every Thursday, for lunch or dinner, throughout July and August, the Inn will offer a 'Burger or Lobster' menu. A finger-licking 3-course treat featuring a starter, a choice of either a gourmet Wagyu 10oz beef burger or half a fresh lobster and to finish a dessert. The Bell Inn's twist on this 'surf & turf' is a summer dining experience not to be missed!

Owner, Robert Crosthwaite Eyre said, “This is a real treat for burger and lobster fans. We've created our own take on this delicious combination by using Wagyu beef renowned for its superior flavour qualities, from herds reared on beer and massaged to create this juicy, melt-in-the-mouth burger. Or, you can choose the luxury of half a fresh lobster, cooked 3 ways to your liking. It's a difficult choice, which makes it a hugely versatile option for families, friends or couples to share and enjoy this summer, and at great value. Of course, it tastes even better when washed down with a crisp glass of fizz or a local ale!”

As the popularity of chillies in the UK continues to soar, perfect spring growing conditions have brought forward the start of the UK's chilli pepper season by five weeks.

Last year Brits bought an estimated 230 million chilli peppers - a 50 per cent increase in demand since 2011.

But it's the super-hot varieties that are creating the greatest excitement with chilli pepper fans.

Last year Tesco saw sales for super-hot chillies rocket by 130 per cent, largely down to the popularity of the world's hottest commercially grown chilli pepper, the Carolina Reaper, which was available for the first time exclusively at the supermarket's stores across the UK last summer.

The perfect spring growing conditions means there will be twice as many of the notorious Bedfordshire grown Carolina Reaper variety this year.

Tesco chilli pepper buyer Phoebe Burgess said:

“The extension to the British chilli season means we will have a lot more of the legendary Carolina Reaper available for customers this summer.

“We know that a growing number of customers really love to cook with hot chillies and the Carolina Reaper has a rich fruity flavour with a slightly sweet taste so a tiny sliver could transform everyday favourite dishes.”

The tiny chilli peppers really pack a punch – and measuring 2.2 million Scoville Units they are 400 times hotter than a jalapeno.

They are exclusively grown by Bedfordshire farmer Salvatore Genovese who is the UK's largest chilli pepper grower.

He started growing chilli peppers 15 years ago after he took over his parents' cucumber business and now grows about one million, or 15 tonnes of chillies each week for the UK market.

Salvatore said:

“This year we've had really good levels of light and some great weather which has helped push the season forward.

“I've also planted a lot more of the Carolina Reaper because the high demand last summer took us by surprise. That, together with the earlier start to the season, means we will have nearly twice as many as last year.”

Other chilli peppers grown by Salv that are stocked by Tesco include the previously hottest UK grown variety, the  Komodo Dragon, as well as the Scotch Bonnet and Habanero in red, green, chocolate and yellow; Flavia, Purple Valentina; Cayenne; Fresno in yellow, green, red and orange and his own favourite the Serenade.

At the first hint of sunshine, Brits love nothing more than to head outdoors to dine al fresco style and a new study has found that for over two-thirds (65%), a picnic is the perfect way to be romantic with their partner, combining food and drink with canoodling in the great outdoors.

The study has found that as well as serving up delicious sandwiches and snacks, a traditional picnic also dishes up a big slice of nostalgia with 87% of Brits confessing that picnics bring happy memories flooding back. And as well as filling their bellies, a further 83% say a picnic treat also fills them with happiness with two-thirds (65%) picking a picnic as one of their favourite things to do.

The research*, commissioned by convenience retailer Nisa also reveals when it comes to picnic spots, over a fifth (21%) pick a perfect spot by a river or lake as the ideal place. But for 20% of Brits the beach is where it’s at followed by the local park (14%) or local beauty spot (13%). One in 10 don’t feel the need to venture beyond their own back yard – picnicking in the privacy of their own gardens.

The study, commissioned to coincide with National Picnic Week (16-25 June), looks into our picnicking habits and reveals 29% of Brits enjoy spending time with family and friends as the best thing about a traditional picnic followed by eating outside (25%), the scenery (14%), and visiting different locations (9%). 8 per cent think a picnic represents the perfect cheap lunch and 6% use it as an opportunity to get away from it all and de-stress.

The research, highlights the majority of Brits (88%) see a picnic as a great British tradition with nine out of ten (92%) believing it to be an activity that can be enjoyed as a family. A further 70% would go on picnics more regularly if they could with 80% seeing them as a perfect way to see different parts of the country.  A plucky third (37%) would picnic whatever the weather and 42% are proud owners of a traditional picnic basket with all the kit.

Commenting on the research, Alex Rimmer of Nisa commented: “Our research highlights proves that Brits love nothing more than packing up a picnic and heading for the great outdoors. It’s great to see that such a classic family tradition is alive and well and still a popular pastime with many families. In this age of technology when lots of youngsters are seemingly glued to their tablets and games consoles it’s great to see that three-quarters of parents say their children love to go for a picnic.

“Nothing can quite beat that feeling of tucking into a mouth-watering selection of sandwiches, savouries, fresh salads and sweet treats in a scenic location with our nearest and dearest. Just don’t forget the picnic blanket!”

Over 1.8 million people in the West Midlands (39%) plan to get out into the great outdoors for a picnic this summer but al fresco dining doesn’t come without worry for some. That’s according to a snapshot survey from the Food Standards Agency (FSA) which shows that a quarter of people in the West Midlands (25%) are concerned about picnic food hygiene.

With more than one million cases of food poisoning every year in the UK and cases of food poisoning from Campylobacter, E. coli, Listeria and Salmonella rising in the summer months, they are right to be concerned. The FSA's snapshot survey showed that West Midlands picnickers could be putting themselves at risk by leaving their food out for longer than the recommended two hours (10%), carrying food to picnics in containers such as plastic bags and picnic baskets (37%), rather than the recommended cool boxes; and, putting picnic leftovers back in the fridge (29%) or using them for a meal the next day (25%), regardless of how long they have been left out.

To help everyone enjoy their summer picnics without worry the Food Standards Agency (FSA) has provided these easy tips to keep your family safe:

1. Clean up first - Rinse fresh fruits (including those with rinds) and vegetables under running tap water before packing them in the cool box.
2. Keep cold food cold – place cold food in a cool box with ice or frozen gel packs. Cold food should be stored at 5 °C or below to prevent bacterial growth.
3. Organise your cool box – pack drinks in one cool box and perishable foods in another. If using freezer packs (frozen drinks work well for this purpose), distribute them throughout the box – not all at the bottom!
4. Keep your cool box closed – once at the picnic site, limit the number of times the cool box is opened as much as you can. This helps to keep the contents cold for longer.
5. Pack away your picnic – once you’ve served it, dishes should not sit out for longer than two hours, or one hour if it’s very hot outside. After this, the risk of bacteria increases and it becomes unsafe to eat, so best to throw it away when you get home. Pack away food so that your guests are not tempted to nibble later. To waste less, pre-plan portion sizes according to the size of your party and only pack what you need.

A new poll has revealed most Brits see fresh fruit as the answer to cutting added sugars out of their diet, a move which has been fully supported by the UK’s leading oral health charity.

The Oral Health Foundation study aimed to understand the nation’s attitudes and behaviours towards sugar, and found nearly six in ten (58%) believe fresh fruit is the most effective way to reduce their cravings for confectionery and other foods and drinks which are high in added sugar.

Excessive sugar consumption is the major cause of tooth decay, which effects almost one in three adults (31%) and nearly half of all 15-year-olds (46%), making it the UK’s most common chronic disease.

The charity believes there is now a greater understanding about the differences between natural sugars and added sugars, which is leading to people making smarter choices about the kind of foods they limit.

Dr Nigel Carter OBE, CEO of the Oral Health Foundation, thinks the mix between becoming a more health-conscious population and investment in nutritional campaigns, has created a more ‘food-wise’ nation.

Dr Carter said: “We have certainly seen a shift in people’s attitudes towards their diet and how it connects with their overall lifestyle. As a nation, we are more invested in our health than ever before, which has led to a greater focus on learning more about healthier diets, and better choices when it comes to filtering out ‘good’ and ‘bad’ sugars.

“Over the last decade we have also seen greater investment in government campaigns like NHS Healthy Choices and the traffic light food labelling policy – both of which have been effective in making it easier to understand what goes into our foods.”

The word ‘sugar’ is used to describe both added sugar, and naturally-occurring sugar such as fructose in fruit and lactose in milk.

Added sugars, seen in foods like confectionery and in fizzy drinks, always come with excessive calories and are low in vitamins and minerals. As Dr Carter explains, it is the make-up of these nutrients which is the difference between feeling full and hungry.

“Natural sugars, such as the ones in milk and fresh fruit, act differently in the body. As they are often accompanied by proteins, fibres and water, which will absorb at a slower rate, make you feel fuller for longer and mean you are unlikely to crave more sweets,” added Dr Carter.

“Fresh fruit comes with a stigma of being costly compared with sugary alternatives but for nutritional value it’s one of the best foods we can purchase. Over many years we have seen confectionery manufacturers continually decrease the size of their products while increasing their prices, however, fresh fruit often remains the same size throughout the season and costs remain relatively stable. Making you feel fuller for longer, you will also need to buy less of it than foods packed with redundant added sugars.

“There is a slight cautionary warning that while it’s healthier for our body, replacing confectionary with fresh fruit, still has the potential to damage your teeth. Snacking on fruit throughout the day, particularly between meals, will force our teeth to be under constant attack as the acid in sugar reacts with the bacteria in the enamel that coats our teeth.

“Just like with any food, you should still monitor portion sizes. Three servings of fresh fruit per day, during mealtimes, is good amount for most healthy children and adults.  It’s also important to limit consumption of all dried fruit, such as raisins, as they are very sticky and remain in contact with teeth for longer causing some real damage to your teeth.”

Sushi was born over 2,000 years ago when rice culture came to Japan from Southeast Asia and it has evolved ever since. Historically, salmon in Japanese cuisine was used for grilling and kirimi, a lightly salted and dried fish dish.

Today, salmon is one of the most popular choices for sushi and it's down to the Norwegians paying a visit to Japan with fresh salmon in their suitcases over 30 years ago. The Norwegians had been visiting Japan since the 1970s to talk about trading mackerel, herring and salmon, but in 1985 a seafood delegation led by Fisheries Minister Thor Listau took close to 20 people representing Norwegian seafood exporters, government and organisations on a visit to Japan to scope out export opportunities.

In their luggage, they brought fresh salmon. This was the start of what was to be called 'Project Japan', introducing Japanese chefs to the quality and safety of Norwegian salmon for raw use in sushi.

The preferred fish for sushi and sashimi used to be tuna and sea bream, thanks to their fatty flesh and clean flavour. The Japanese considered the Pacific salmon landed by Japanese fishermen dangerous to consume raw because the wild fish were exposed to parasites. They were also considered too lean for sushi. So salmon was originally used in grilling and kirimi, a lightly salted and dried fish dish.

Project Japan had a profound effect on the culinary habits of Japanese who were unfamiliar with eating salmon in its raw state. 15-years into the project and the demand for raw consumption started to rise. By 1995, Atlantic salmon was widely accepted as a raw sushi fish and the Norwegians managed to increase exports of salmon to Japan by 250%. Once salmon became a sushi staple in Japan, the rest of the world followed suit.

Tesco has launched the latest in its series of 'Food Love Stories' adverts to highlight its ongoing efforts to tackle food waste.

For the first time, the 'Food Love Stories, brought to you by Tesco' campaign showcases Community Food Connection, the retailer's surplus food redistribution scheme, and Bo'ness Academy, one of 5,000 charities that benefit from the scheme across the UK.

Bo'ness Academy receives surplus food each week from the Tesco Bo'ness store, and turns it into wholesome homemade snacks and cakes for their on-site community café, providing an opportunity for the school children at the Academy to learn new cooking skills, and for the school to give back to the local community. Many of the visitors to the café each week are retired, and it gives them the opportunity to socialise and enjoy good food and company.

Alessandra Bellini, Chief Customer Officer at Tesco said:

“'Food Love Stories' is all about how passion for good food can bring people together. So we're delighted that our new campaign showcases the work of the pupils and teachers at Bo'ness Academy, who turn surplus food from Tesco into delicious food for their local community.

“By the end of the year, no food fit for human consumption will go to waste from our UK stores. Bo'ness Academy is just one of over 5,000 local organisations across the UK benefiting from working with our Community Food Connection programme to use surplus food.”

FareShare Chief Executive Lindsay Boswell, said:

“It's fantastic that Tesco's new 'Food Love Stories' advert will go out on primetime national TV and help raise the profile of surplus food. There's no reason at all for good quality, in date food to be thrown away when it could go to a charity who needs it, and the fantastic community café at Bo'ness shows just what a difference that food can make.”

The launch of the advert comes as the Community Food Connection programme reaches a new milestone of 10 million meals of surplus food donated to local charities and community groups right across the UK. The scheme, run in partnership with food redistribution charity FareShare, enables Tesco stores to donate unsold food to feed people in need through a technology platform developed by Irish Social Enterprise, FoodCloud.

The scheme is currently live in over 1,700 stores, and will be rolled out to all Tesco stores by the end of this year.

The advert is the latest in Tesco's ongoing Food Love Stories campaign, which introduces a new food love story each month to demonstrate the special role food plays in people's lives. The advert will air on TV from tonight, with spots on Emmerdale, Gogglesprogs, Blacklist and The Voice Kids and will feature an original recipe from the charity; 'Bo'ness Academy Nothing Wasted Banana Bread'. The recipe was developed by the school, following their experiences cooking with surplus food from Tesco.

Turkish Ministry of Culture and Tourism is set to exhibit at one the hippest foodie festivals in London, Taste of London. The flagship event kicks off in Central London, at Regent's Park from 14 to 18 June paying homage to best restaurants, leading chefs and all the glorious food and drinks to taste, with chefs showcasing their creative talent through live demonstrations.

Turkish food is recognised as a favourite amongst the top cuisines in the world. The seasons and regions play a significant part in food specialities. Turkey welcomes and is home to seven climates, a history dating back thousands of years with much food variety and delights to cater for all palates.

The Turkish Ministry of Tourism's UK team are excited to partner at Taste of London with Turkish culinary chefs such as Huseyin Ozer of Sofra Restaurants, Selin Kiazim of Oklava, Ozlem Warren of Ozlem's Turkish Table, Servet Kilic of OTTO Mediterranean, Serhat Onal of Kibele bringing their take on Turkish food trends.

Devon-based Lyme Bay Winery's newly rebranded Jack Ratt Sparkling Cider has received a Silver Medal in the Design and Packaging category at this year's International Cider Challenge, an awards scheme which celebrates the best ciders across the globe. Commended for its impact, originality and innovation, this fresh new design, which will be appearing on shelves later this month, celebrates the dramatic history of Lyme Bay on this rugged stretch of the Jurassic Coast.

The traditional west country carbonated cider takes its name from notorious 19th century smuggler, Jack Rattenbury, who hid his contraband in caves and sunken barrels off the coast, retrieving them by 'creeping' the ocean floor with a grappling hook. The new-look bottles have been created to better tell the story behind this cider's bold and refreshing flavours, celebrating the heritage of traditional cider making and the area's swashbuckling past.

As well as receiving high praise for its creative design, the Jack Ratt Sparkling Cider also scooped a bronze award in the Medium Cider, Taste category. Made using a blend of freshly-pressed juice from local apples, including Tramlett's Bitter, Foxwhelp and Tom Putt, all of which would have been used in cider making during Jack Rattenbury's lifetime, the Sparkling Cider was commended for its fizzy and refreshing taste, rich amber colour and fresh apple-like aroma. The awards for Lyme Bay Winery's Jack Ratt cider range didn't stop there, with the Scrumpy picking up Bronze in the Medium Cider, Taste category and Vintage Dry receiving a Gold Trophy, the highest possible award, in the Dry Cider, Taste category.

With its stylish bottle and distinctive cow logo, Black Cow Vodka is the perfect gift for Father's Day.

If you want to go that extra mile and make your father feel particularly special, why not treat him to the Black Cow 50 cl gift pack with vintage cheddar cheese and quince.

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.  He not only makes vodka from the milk but also delicious cheddar cheese. The cheese is made from the curd so there is no wastage in any of the by-products.

Following the success of the Royal Shakespeare Company’s Midsummer activities in 2016 at the Fairy Portal Camp, family fun filled celebrations return with the Midsummer Roman Feast on Sunday 25 June.

Inspired by the RSC’s Rome Season with the productions of Julius Caesar, Antony & Cleopatra, Titus Andronicus and Coriolanus, audiences are invited to join a Roman festival in a day on the Avonbank Gardens in Stratford-upon-Avon. Roman festivities were characterised by decadence and excessive feasts; the wealthy seeking to impress with extravagant dishes and unusual delicacies; food often appearing to be one thing and turning out to be another.

Working with the RSC to create this lavish feast will be renowned food designers Blanch & Shock who will present a three-course meal, interspersed with moments of performance. Blanch & Shock find creative and unusual ways to explore and illustrate ideas through food. Their projects have included ‘Feast of the Dead’ in Hastings, with collaborators, Dens and Signals, to create a feast as part of Root 1066, the town’s commemoration of the 950th anniversary of the Battle of Hastings; and being part of the current Wellcome exhibition ‘Electricity: The spark of life’ where they will be cooking a dinner inspired by the use of artificial refrigeration.

Mike Knowlden from Blanch & Shock said: ‘The menu for the Midsummer Roman Feast imagines what the Romans might have been eating in Stratford-upon-Avon at the time that the Empire reached Great Britain. We are preparing some ingredients that they might have brought with them, and some wild ones that they would have found here. It’s been exciting to research such old recipes and find the meeting points of their cuisine with the way we cook today. You can expect some unusual herbs and spices, a little splash of gore, lots of honey and some decadent Roman party tricks.’

It's a dream shared by many people – growing your own tasty fruit and vegetables, but not everybody has a garden or the required space to do so.

Now a new unique and super-productive indoor tomato plant is being launched by Tesco aimed at helping people living in urban areas without gardens.

The mini tomato plant has been naturally developed over the last five years by produce experts who have bred together varieties to come up with one that is small, compact and most importantly very productive.

By following the care instructions the small, but powerful plants can each produce up to 150 delicious tomatoes with minimal fuss.

Tesco herb and vegetable buyer Phoebe Burgess said:

“We hope this remarkable little powerhouse of a plant will help all those people eager to grow their own vegetables but don't have a garden or adequate growing space to do so.

“It really is the gift that keeps on giving and will help bring not only an abundance of delicious tasting tomatoes but a lot of fun in producing one of the UK's favourite salad foods.

“Tomatoes are among the most popular fruit and vegetables to grow at home, but as even the most green-fingered of Brits know, the success of garden growing is often down to the weather, which in the UK can be quite unpredictable.

“The beauty of the mini tomato plant is that it's so small it can fit on a small, sunlit window sill and doesn't grow much over one foot tall.”

The popularity of fresh growing herbs and vegetable plants is on the increase in the UK with demand rising by nearly 10 per cent at Tesco in the last year.

Added Phoebe Burgess: “Picked off the plant when perfectly ripe, the bite-sized tomatoes are juicy with a classic sweet flavour.

“The plant already comes with about 10 tomatoes growing on it but my tip is that when the yellow flowers of the plant start to open, tickle them with your fingers to replicate pollination which will then encourage further production.”

The mini tomatoes are ideal as a healthy lunchbox snacking food, and are perfect in fresh summer salads or delicious pasta sauces.

Dynamic, diverse and delicious - the world of artisan food and drink in all its glory awaits at Speciality & Fine Food Fair 2017. Featuring producers of sugar free chocolate, wellbeing teas, raw food and 'clean' ketchups to charcuterie, cheeses, speciality oils and breads, the line-up is as eclectic as it is exciting.

More than 700 food and drink producers from the UK and beyond will be part of the Fair, including nearly 200 suppliers making their debut. It is an unrivalled showcase, and opportunity, for independent retailers, chefs, hoteliers, restaurateurs, wholesalers and distributors to discover the undiscovered.

The show with an appetite The artisan revolution continues thanks to an insatiable consumer appetite for fine food and drink. From centuries old heritage brands to up-and-coming new food businesses, Speciality & Fine Food Fair is a vibrant platform for everyone. An experience for all of the senses, buyers can soak up and savour the atmosphere - a celebration of the passion of producers for their crafted products, and their industry.

This year's line-up includes: 6 O'Clock Gin, Baru, BKD, Brindisa Spanish Foods, Chunk of Devon, Belvoir Fruit Farms, Cotswold Fair, Flora Tea, iRaw Healthy Habits, La Chiva, Little Turban, Mr Duck, New York Delhi, Nina's Popcorn, Nutural World, Ozerlat, Pundits, Rombouts, Rossi Ice Cream, Sauce Shop, Stag Bakeries, Teapigs, Ten Acre, The Pea Green Boat, Tigg's, Tyrells and Warner Edwards.

Kara Bowen, Event Manager, said: "Speciality & Fine Food Fair has, without a doubt, been at the forefront of the UK's gourmet food and drink industry for nearly 18 years. Buyers from retail, foodservice and wholesale rely on the Fair as it provides an exclusive opportunity for discovery and inspiration. It is also a fantastic platform for producers to grow their business. The Fair will have an exciting, fresh new feel this year, re-affirming our pledge to provide an unrivalled showcase of the very best this unique, and thriving, industry has to offer."

Doors open on September 3-5 at Olympia London.

Sheppy's is one of the oldest and most distinguished cider making families in the world - with a rich history that spans six generations and 200 years. Now that centuries old heritage, tradition and passion for cider has been brought spectacularly to life - as the wraps are taken off Sheppy's stunning new showpiece visitor centre, farm shop and deli, and restaurant.

Sheppy's House of Cider & Fine Food pays homage to the Sheppy family's passion for crafting real cider, and love of fine food. Every room has been painstakingly renovated, and each has a nod to cider-making - past and present. New life has been breathed into old apple pressing rooms, and even an oak vat has been converted into a unique outside venue. This bespoke development at the family farm at Three Bridges, Bradford-on-Tone in Somerset, will also include cider tours - and is set to put Sheppy's firmly on the map as the cider destination in the UK.

Real cider, real knowledge - and real heritage. Sheppy's Cider is today in the hands of David Sheppy, the latest incumbent in the family's 200-year-old dynasty, and one of the best cider makers in the world - and his wife Louisa. Master craftsman David is behind every drop of cider that carries the Sheppy's name, and he incorporates traditional methods honed over six generations, to create them.

Sheppy's House of Cider and Fine Food is made up of a Deli and Farm Shop, a Cider Tasting area, and the Apple Bay Bar and Restaurant. Each offers the finest local artisan produce and Sheppy's cider. The Farm Shop houses an on-site bakery delivering freshly baked bread, and a butchery selling Sheppy's own Longhorn beef, as well as other local traditional breed meats. Fine foods dominate the Deli including artisan cheeses and pastries; while the shelves will also be stacked with Somerset chutneys and jams.

Visitors will be able to soak up the history in the handsome new Apple Bay Bar and Restaurant, now housed in the former apple pressing rooms. Locally sourced food and drink are a feature of the cafe and restaurant. The venue will also be open in the evenings offering a contemporary and cosy atmosphere in which to enjoy local beers, spirits - and of course, Sheppy's ciders. Guided tours and tastings are available on a daily basis, including a VIP tour option for small groups, who will do their tasting inside an old oak vat.

The new development embraces Sheppy's impressive heritage. Huge cider making vats have pride of place in the farm shop; and a stone's throw away from the Apple Bay Bar and Restaurant proudly sits one of Sheppy's 100-year-old oak vats. This piece of Sheppy history has been completely transformed into a quirky venue - offering visitors the ultimate cider setting for private get-togethers and celebrations.

Louisa Sheppy, who has masterminded the re-development, said: "It has been quite a journey to restore and renovate our old buildings to give them a new lease of life - but the effort has been well worth it. We are thrilled with the end result; it has exceeded all of our expectations, and will offer visitors a wonderful Somerset cider experience, alongside the chance to sample and buy some incredible food and drink, including Sheppy' cider. We are so proud of our heritage, and House of Cider is a fitting celebration of that passion and history - a new and unique cider destination for the UK."

The Traditional Free Range Egg Company scooped five Gold awards for its entire Free Collection in this year's Taste of the West Awards, spelling yet another clean sweep for the Somerset-based free range egg producer and supplier. Owners Dan and Briony Wood picked up Gold for their Waddling Free duck eggs, Rambling Free hens eggs, Naturally Free organic hens eggs, Foraging Free quail eggs and Dabbling Free goose eggs, with this latest haul of awards providing another feather in the Woods' cap as they continue to work towards a sustainable future for independent family-run farms employing the traditional flat deck method.

Receiving praise from the first glance with their “beautifully clean egg shells”, the Free Collection won the judges over with both appearance and taste. Commenting on the Dabbling Free goose eggs, judges described them as having “huge yolks” and a “lovely mild flavour”, while the Waddling Free duck eggs were dubbed “egg-sactly as a good duck egg should be, with a wonderful appearance”, with further notes including “all uniform in shape”, “lovely yolk and white” and “delicious taste”.

Dan Wood, managing director of The Traditional Free Range Egg Company, explains; “It's fantastic to have our entire Free Collection awarded the highest rating in Taste of the West once again, up against so many other celebrated food and drink producers in the south west. It is a real testament to the consistent quality and exceptional taste that can be achieved using traditional farming methods and we hope this latest haul will provide a boost for all free range egg farmers using the traditional flat deck method, both in the UK and beyond.”

Shoppers are to be given a helping hand to reduce food waste thanks to Tesco's new resealable salad bags.

Salads are one of the UK's most wasted foods by households, and figures* show that Brits throw away around 37,000 tonnes from their homes each year – the equivalent of 178 million bags of salad.

The new bags have a sliding zip lock, similar to the ones used for family-sized cheese portions, to keep the salad from spilling out once it's been opened.

The packaging is made from a thicker film than usual to help protect the leaves from getting damaged.

Tesco produce buyer manager Adam Hill:

“Over the last two years we've been working with our growers to develop new packaging which allows customers to return to their bags of salad over a number of days with very little hassle or fuss.

“We know many shoppers roll up their bagged salads after using them once and stick them at the back of their fridges where they are forgotten for days or even weeks.

“These new bags are made from stronger material to protect the leaves from getting scrunched up - so preventing them from going to waste.”

Tesco's research found that:

• Shoppers do not always buy bagged salads with a meal in mind which can lead to them being forgotten purchases
• Current bags are not strong enough to protect leaves and do not seal so salads tend to spill out in the fridge
• Shoppers believe that air going into a bag once its opened is “bad air” and want a way to stop this occurring

WRAP's business programmes director Steve Creed said:

“We commend Tesco for introducing a new resealable packaging format for their pre-prepared salads which will help in the fight to reduce household food waste.

“At present, nearly 40 per cent of lettuce and leafy salads bought by householders end up being thrown away in the home.”