Food

Returning for the sixth consecutive year, Free From/Functional Food Expo heads north, to Stockholm – the Nordic region's capital of free from.

Free From/Functional Food Expo is Europe's annual trade-only event for the free from and functional food market. The sector has grown exponentially over the last few years - and the outlook is more positive than ever, with an explosion of new brands, products and ingredients.

Over 275 producers and manufacturers will showcase their latest products and innovations. Both retail and food service buyers from across Europe will be visiting – over 4,000 are expected. In addition, the extensive conference schedule features 55 specialist key speakers.

Veganism has led the way over the last year. Partly thanks to health-conscious millennials and partly thanks to increased publicity campaigns such as Veganuary in the UK - and global websites such as veganevenhub. The US have seen a 500% increase in veganism since 2014 and the UK a 360% increase in the last ten years.

To meet this new demand, plant-based alternatives have exploded. Products with vegan claims have risen 32% during 2016-2017 in the US and 39% of Europeans are buying vegetarian options, a 26% increase over the last three years.

Dairy alternatives are also set to continue their upward trajectory. No longer consumed only by those who are lactose free or vegan, these alternatives are perceived as the healthier option. Walnut, cashew and hazelnut milks are new additions to the market.

Making up the majority of the free from sector, gluten free welcomes new flours and flour substitutes. Ancient grains, green banana, mushroom flour and algae are ones to watch. New for FFFE 2018, is an award sponsored by Association of European Coeliac Societies, (AOECS), in conjunction with International Coeliac Day on May 16th.

Functional food remains a fast-growing section. Vitamins, probiotics, nutritional and food supplements, protein and sports nutrition will be represented across the show floor.

New Year's resolutions by Brits to enjoy a healthier January have held strong, record Tesco sales of low alcohol beer, wine and spirits in 'Dry January' can reveal.

In total over the last four weeks, demand for low alcohol beer, wine and spirits has rocketed by more than 100 per cent compared with the same period last year.

This follows the introduction of a new range of low alcohol wines virtually indistinguishable in taste from its alcoholic counterparts before Christmas.

Low alcohol beer

In January, demand for low and no alcohol beers at Tesco has grown by more than 70 per cent year-on-year.

Tesco sells 14 low and no alcohol beers. Among the most popular this month have been Becks Blue and Budweiser Prohibition. Pistonhead Flat Tire, one of the recently launched no alcohol beers, is also performing well.

Low alcohol wines

Demand for low alcohol wine has grown by nearly 250 per cent in January versus last year, with some customer favourites including Tesco's own label Low Alcohol Sparkling Sauvignon Blanc and Cabernet Tempranillo.

Low alcohol spirits

Last summer Tesco launched its first non-alcoholic spirit, Seedlip Garden 'gin', which has proved popular with customers.

Tesco Beer, Wines and Spirits Category Director Rob Cooke said:

“We're seeing an increasing number of customers who want to enjoy the social aspect of having a drink without the alcohol, but still want a quality wine, beer or cocktail drinking experience.

“Due to the increasing quality of 'low and no' alcohol products there has been significant growth in this area with this January seeing our highest ever customer demand.

“We hope by offering our customers a dedicated range of low and no alcohol drinks we have helped them achieved their goals this 'Dry January'.”

From 1-23 January Tesco ran a 20 per cent off deal on all its low and no alcohol drinks range.  All low alcohol beer is still available at 20 per cent off until 12 February.

As a nation of foodies many Brits eagerly anticipate the next big trends in cuisine.

Natalie Mitchell, Head of Brand Development and Product Innovation at Waitrose, predicts the food and drink trends we'll be seeing in 2018.

The top 10 food and drink trends for 2018

Persimmons  Persimmons (often referred to as Sharon Fruit) are tipped to be on-trend in 2018. After a recent surge in popularity, Waitrose is looking to stock them in a greater number of shops to meet demand. They add a sweet taste when baked in cookies and cakes, but can also be used in salads and alongside meats too.

Plant proteins The demand for high protein foods continues and, with more of us choosing a flexitarian diet, it's no wonder there's such a buzz around new plant-based proteins. Whether with pulses, shoots, grains, seeds, soy or even algae, everyone from tiny start-up companies to big brands is looking for clever new ways to add a plant-based protein punch.

Fibre-rich foods  It used to be associated with bland foods from the F-Plan diet in the 80's, but thanks to lentils and other pulses shedding their dull reputation, fibre is well and truly making a comeback. In 2018, fibre will be fashionable again - this time in the form of vibrant, colourful vegetables, fruits and whole grains, as the nation looks to keep their gut health at the top of its game.

Purple foods  Ultra Violet is Pantone's Colour of the Year for 2018 - and it doesn't just stop in the world of design. Shoppers will be drawn to all shades of purple when it comes to what's on their plate. Think figs, aubergines and even purple carrots and sweet potatoes.

Indian street food Say 'namaste' to tapas-style Indian street food. Forget heavy sauces and chicken tikka masala, this trend is about leaner food which is smoked, grilled or seared. Food trucks selling puris stuffed with zingy vegetables and drizzled in chutney could become a common sight. The cuisine lends itself to hybrids, such as spiced burgers or lamb keema tacos. It's Indian food like you've never seen it.

Japanese 'dude food' The light end of the Japanese food spectrum - such as miso and noodle soup - has already had its moment in the spotlight. Now it's the return of the indulgent end. Gutsy sharing dishes favoured in the country's izakaya bars are set to become a big thing. Whether it's yakitori skewered chicken or deep-fried tofu in broth, the trend will combine the hearty 'dude food' of the southern US states with the unctuous, rich and surprising flavours of after-hours Tokyo.

Top tipples

Cognac and tonic  Plenty of people know about the boom in posh tonics. But Cognac is now getting in on gin's act with mixologists serving the French brandy with tonic.

Malt whisky  It's no longer just about aged malt whisky - blends are on the up! Sales at Waitrose have flipped, with non-age specific malts now making up 60% of sales at the supermarket. Innovative distillers like Glenfiddich are modernising the art of blending and also using flavoured casks, attracting younger customers to the world of malts.

Aperitifs  Research* shows that millennials are 57% more likely to search for aperitif ideas online than other age groups, and recent web searches for bitters have risen by 24%. Sales of Campari, Aperol, vermouth and other bitter drinks soared throughout 2017. And this trend is here to stay as Vermut, a red sherry Vermouth, which is made in Spain, is tipped to be the pre-dinner drink of 2018.

Terret This previously forgotten grape variety is back and predicted to be popular with wine lovers. Described as a halfway house between Picpoul and Muscadet, this wine was sought out by Waitrose wine buyer, Daphne Teremetz and has flavours of ripe lemon, pear and apple. Having fallen out of favour with winemakers as demand for Sauvignon Blanc increased, this unique grape is making a comeback for 2018. Daphne says, 'It's a great grape with loads of flavour and I think it will be popular with customers who like crisp, unoaked, dry styles of white wine.'

And black plastic will not be used for Waitrose meat, fish, fruit and veg by end of this year.

Waitrose has pledged to not sell any own label food in black plastic beyond 2019 - this is the earliest date a supermarket has committed to removing black plastic from its shelves.

Reducing the use of plastics is a top priority for Waitrose, which has already removed 65 per cent of black plastic from its fruit and vegetable packaging. The retailer will stop using black plastic for meat, fish, fruit and vegetables by the end of 2018.

Currently a great deal of black plastic used by supermarkets for food such as ready meals and puddings cannot be recycled as lasers used by waste processors cannot sense the colour effectively. This means they are not identified for recycling.

Tor Harris, Head of Sustainability and Responsible Sourcing at Waitrose, says:

“Tackling the use of plastics across our business is a key priority for us and we have committed that all our packaging will be widely recycled, reusable or home compostable by 2025. Our work to eliminate black plastic packaging from our shops sees us taking a step towards accomplishing this.

''Not many people realise that black plastic is tough to recycle. As a retailer dedicated to reducing the impact of plastic packaging on the environment, becoming black plastic free across all our own label products is the right thing to do.''

Peter Maddox, Director at WRAP, says:

“Plastic packaging has a vital job to preserve and protect products, particularly food. However, we all have a role to play to reduce problematic plastic packaging that cannot currently be recycled. Waitrose's commitment is a positive step and supports the aims of our new plastics initiative, which will see the entire plastics supply chain working holistically to create a system where plastic is valued and never becomes waste.”

Bringing fire and passion to its guests, Hilton London Metropole's Fiamma restaurant, which translates as flame, is embracing its Italian roots with its latest menu launch. From flame-cooked pizza to home-comfort styled antipasti and delicious seafood, the open kitchen at 225 Edgware Road is bringing the flavours of the Mediterranean to the UK capital.

With over half of Fiamma's kitchen team, and all of its pizza chefs, originating from Italy, diners are guaranteed an authentic taste of the country. The all-new menu features sumptuous starters of chargrilled squid, burrata, bruschetta three ways, and insalata di mare, transporting diners to the heart of Italy from the very first bite.

For secondo, diners can choose from hand-made pizzas, tender meat dishes, mouth-watering seafood and hearty pastas and risotto.  Highlights include herb-baked lamb rump with celeriac puree and trumpet mushrooms, spaghetti allo scoglio, lobster risotto and pizza calzone. With an equally tempting Italian wine list, the perfect glass to pair with any dish is easy to find, while those with room for dessert will find tiramisu, limoncello sorbet and creamy panna cotta among the choices.

On launching the new menu, Omer Lang, director of operations, Hilton London Metropole, said: 'We're passionate about delivering memorable, delicious dining experiences to our guests. Going back to our Italian roots ensures we can deliver true Italian fire when it comes to gastronomy. We're thrilled with the new menu and the excellent feedback received so far.”

Do you add boiling hot water to coffee? How do you make the perfect espresso? Whether you like to brew coffee at home or try a new speciality coffee, baristas have all the answers to help with your caffeine fix.

New research published by Costa Coffee to celebrate their annual global Barista of the Year competition, revealed that of those people who drink coffee, 86% of people in the Midlands do so daily. Midland coffee drinkers are habitual in their drinking habits with three quarters (76%) having one first thing on the morning, two thirds have one late morning (66%) as well as over half of coffee drinkers in the Midlands (54%) have a cup in the afternoon.

The taste of the coffee is vital for consumers as the new research reveals that the majority of coffee drinkers in the Midlands (93%) think that taste is the most important factor when choosing a coffee to drink, with under two in five (37%) saying smell.

When it comes to trying new coffees (such as a cold brew or an alcoholic brew), the survey has shown that London coffee drinkers are the most adventurous (74%), in contrast to Midlands (50%), Northern Ireland (37%) and the South West (39%) who are the least adventurous.

All the recent developments in the coffee industry, encapsulating flavours, technology and the coffee drinking experience may well be influencing the perception and perceived career opportunities that a Barista has to offer too. As interestingly, of those coffee drinkers surveyed it was found that over half of Midland coffee drinks (54%) would select being a Barista as their preferred profession, other than selecting waitressing or bartending as a profession.

The Barista of the Year competition, which takes place in London next week, highlights the important skillset of Costa’s baristas from all over the world. Luke Antinoro, Laboratory Assistant for Costa Coffee and former finalists says: “Being a barista is more than just making drinks, it’s impacting on someone’s day – making a customer feel happy. As a barista, I thoroughly enjoy learning about coffee and all the aspects of its preparation, as well as flavour trends to inspire us to create our own signature drinks. This is why the Barista of the Year competition is so important, as Costa wants to showcase their barista’s and highlight their importance in the industry. Baristas have technical knowledge, creativity and a passion for coffee which makes them all unique.”

Some barista techniques for brewing the perfect cup of coffee at home include;

• Serving a crafted coffee in a proper porcelain cup to experience it at its best – as the cup keeps the coffee warm for longer so you can take your time drinking the coffee and savour every last drop.
• An espresso shot only remains in its perfect state for around 15 seconds. This means that when preparing favourites such as the latte or cappuccino, the milk is always prepared first so that the coffee can be used as soon as it’s been poured.
• When serving an Americano, baristas always serve the espresso shot on top of the water, rather than topping the espresso up with water. This is to preserve the precious crema on the surface of the Americano and ensures that it isn’t burnt by the water.
• The barista’s top trick is with the cappuccino. They roll an espresso ring gently around the edge of the cup before pouring over the frothy milk, ensuring that with every sip of the silky drink you can taste the delicious coffee blend.

Following 2017's record-breaking year, entries are now open for the prestigious Food & Drink Devon Awards 2018. These gold standard awards celebrate the very best Devon has to offer by recognising the county's most respected, influential and passionate artisan food and drink producers and establishments.

The awards, currently in their eighth year, continue to grow with 2017 recording the highest number of entries to date as well as boasting a glittering sell out awards evening. Last year the judges tasted over 250 of the finest products and visited nearly 100 establishments across Devon to select the pick of the crop for the shortlist.

Barbara King, a proud champion of Devon's producers and chair of the board of directors for Food & Drink Devon, comments: “Since our awards were launched eight years ago, the food and drink scene in Devon has gone from strength to strength. Our county boasts so many dynamic and innovative local producers and purveyors and these awards give us the chance to recognise their success and contributions to this vibrant industry. Every year the awards get bigger and better with a record number of entries last year and for 2018, we have every reason to believe that this trend will continue!.”

The awards cover a broad spectrum of categories across the Devon food and drink scene. The Retail Awards on offer include 'Best Producer', 'Best Retailer' and 'Best Online Retailer'. Whilst the Hospitality sector is also acknowledged with a number of highly sought after Awards including 'Best Fine Dining Restaurant', 'Best Hotel Restaurant','Best Pub Restaurant', 'Best Restaurant', 'Best Bistro', 'Best Café/Tearoom'  and 'Best Pub'. Last year, to reflect the growth of some key areas within the industry, three new categories were added, 'Best Street Food', 'Best Farmers' Market' and 'Best Training School'. This year we have replaced 'Best Packaging' with 'Best Brand Representation' which will judge entrants on their website, packaging, social media, brand message and values.

Closing date for entries is Friday 20th April and judging will be carried out by a panel of experts, which will include a number of celebrated names from the industry, and will take place over the following three months. Entrants will have the opportunity to benefit from invaluable product feedback provided by the panel. The winners will be invited to collect their awards at a dazzling black tie ceremony in October.

It's set to be one of THE big food trends of 2018 and today Tesco will launch its first ever range of 'wicked' plant based dishes, unleashing the mighty flavour of plants.

Tesco has partnered with pioneering chef, Derek Sarno, to create 'Wicked Kitchen' – a new range of irresistible meals that celebrate everything that's 'wicked' and tasty about plants.

Recently demand for vegetarian and vegan food has soared as a result of lifestyle choices such as Meat Free Mondays and flexitarian diets.

In the last year alone Tesco has directly seen the effect of those lifestyle choices with demand for chilled vegetarian ready meals and meat substitutes soaring by 25 per cent.

Prepared exclusively for Tesco, the new range will launch on 8 January in 600 stores nationwide.

From crispy carrot 'pastrami' to wicked-meated barbecued 'shrooms and Sourdough Pizza, the vibrant wraps, meals and salads have all the zing, punch and crunch to encourage Brits to eat more veg – and they're available at a great price too.

Chef Derek said:

“When I first arrived in Britain from America I was hugely surprised at how little choice there was for vegans and those considering a lifestyle change.

“For too long, vegans have been overlooked, with many offerings that are available seemingly created to appease rather than truly please.

“Wicked Kitchen plans to change all that and I'm proud to work with Tesco and offer all its customers delicious meals to get them on board with this growing foodie revolution.”

The exclusive range includes 11 ready meals and nine food to go options, perfect for lunch or dinner.

As a third of the UK population now identifies themselves as “flexitarian”, the number of those cutting back on animal products and following a plant-based diet is set to increase by 10 per cent this year*.

Tourism is eating, eating, eating. Gala dinners at conferences, constant eating on cruise ships, multinational buffets – food is big business in the travel and tourism industry.

Building on the success of the UN’s International Year of Sustainable Tourism for Development (IY2017) initiative and in the context of the Sustainable Development Goals (SDGs), PATA, along with our project partner, Scholars of Sustenance (Thai-SOS) and knowledge partner Futouris, is launching the BUFFET Campaign to raise awareness of food waste in our industry to drive positive change.

The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges our industry, particularly the hospitality sector, to reduce food waste to landfill.

PATA CEO Dr. Mario Hardy said, “With significant growth expected in the industry and especially the Asia Pacific region in the near future, greater waste can be expected. Our aim is to curb that waste by bringing the tourism and hospitality sectors together to reduce our impact on the planet by reducing our industry’s food waste to landfill. Reducing food waste will reduce the cost for operators in the industry while benefiting the environment at the same time.”

The main activities in this initiative include the raising awareness of food waste in our industry and the creation of Asia-Pacific focused resources for hoteliers and other hospitality and tourism professionals to drive positive change and ultimately reduce their food waste to landfill. While this initiative aims to impact our industry at large, will be focusing additional efforts on hotels and food and beverage providers in Asia, and specific hotel properties in Bangkok in our Bangkok Hotels Project, with the expertise of Thai-SOS.

PATA is seeking to engage further with hotels who would like to reduce their food waste to landfill, hotels already implementing food waste solutions, potential partners and sponsors, as well as those who would like to help us in raising awareness and building a better understanding for food excess in tourism.

With increasing concern of the world for climate change, food waste has come increasingly under attention in recent years and for good reason:

• Food waste is the third biggest contributor to climate change
• One third of all foods produced in the world is wasted
• Additional pressures arise from GHG emissions caused by food production and transportation
• Right now 842 million people do not have enough to eat and with an estimated world population of 9.8 billion people in 2050 resources will be limited and more people will be hungry

Single use cups are well and truly on the political agenda following a call from MPs for a 'Latte Levy' last week.

Environment Secretary, Michael Gove, is setting his own example (admittedly following criticism last month for using a takeaway cup) by proudly parading his reusable Ecoffee Cup yesterday outside number 10.

Ecoffee Cup founder David McLagan, who has been fighting the coffee cup waste corner since the company's inception in 2014, applauds Gove's example. The company set up its #stopthe100billion campaign precisely to raise awareness of the cause, effect real change in the way we consume coffee and help tackle the ever growing issue of single use packaging waste going to landfill.

Following the news of a possible 'Latte Levy' last week, the coffee cup waste issue is showing no signs of letting up, with hope that the PM is also taking note with her vow yesterday to end the 'throwaway culture'.

David McLagan comments: “Having previously thrown out similar initiatives in the past, the call from MPs for a coffee cup tax is fantastic news. The hope is that this time it actually comes to something…

“With awareness of the single-use coffee cup waste issue growing rapidly, and consumers admitting they would be happy to pay a charge, it is high time for government to sit up and listen. Policy has to be dramatically altered if we are to effectively change the mind-set of the coffee-consuming public.

“Following the huge success of the 5p plastic bag charge, a coffee cup levy is the obvious and necessary next step and will go a long way in changing attitudes and behaviours, by incentivising people to bring their own mugs.

“Recycling is simply not the answer. Reuse is.

“So few facilities are currently available to manage the recycling of disposable cups due to the highly complex task of separating the plastic from the paper, and with 100 billion single-use takeaway cups going to landfill globally each year - that's 273,972,603 coffee cups every single day – the time for action is most definitely now.

“Consumers, coffee chains and governments must all act in unison in order to reduce the volumes of coffee cups going to landfill.”

With a keynote talk from food critic, writer and broadcaster, Jay Rayner, The Jolly Tasty pop-up pub sampling Great Taste award-winning beers & ciders, retail clinics with the School of Fine Food and Shopper's Anonymous all on the line up, the new look Fine Food Show North (formerly Harrogate Find Food Show) is set to be bigger and better than ever before.

Extended to three days and moved from June to February in response to popular demand, this trade-only event from the Guild of Fine Food will showcase more than 180 food and drink exhibitors and will take place at the Yorkshire Event Centre in Harrogate on Sunday 11 February from 11am – 4pm, Monday 12 February from 10am – 6pm and Tuesday 13 February from 10am – 4pm.

Registration is now open for deli, farm shop, café and garden centre owners, along with chefs, publicans, hoteliers, bar owners and restaurateurs, to visit this jam-packed three-day event and discover emerging food and drink trends, along with buyers from Selfridges, Harrods and Fenwicks.

Visitors to Fine Food Show North 2018 can also expect to learn how to tap into tourism during a Gastro Tourism Business Builder workshop with Sir Gary Verity, CEO at Welcome to Yorkshire, explore 'off the wall' accompaniments for cheese and watch producers pitch new products to the experts on the Feed the Dragon panel.

As millions of people embark on New Year resolutions to eat healthier, a new One Poll survey* has found that a third of shoppers find it difficult to know which foods to choose for a healthy diet.

The survey results come as Waitrose launches a new label which will be featured on hundreds of nutritious food and drink products to make it easier for customers to make healthier choices.

The new 'Good Health' label now shows on many of the supermarket's own-brand products, from fresh produce, juices and smoothies to store cupboard essentials including pulses and grains. A number of new healthier products will also be launching at Waitrose, many of which incorporate vegetables in innovative ways in response to the growing demand for plant-based protein.

Every product carrying the Good Health label has been assessed by a team of nutritionists and meet strict criteria based on government guidelines for fat, saturated fat, added sugar and salt, and so won't appear on products with red traffic lights, apart from where the fats and sugars are naturally occurring. The nutritional benefits of the products will be clearly signposted on packaging, including claims such as whether they're high in, or a source of, vitamins, minerals and other nutrients - as well as information on how this in turn benefits health.

Indicators such as 'high in fibre', 'Source of Vitamin D' and '1 of your 5 a day' will help customers to make healthier choices.

Nathalie Winn, Senior Nutritionist at Waitrose, explains:

“We believe there are few things more important than the food we eat, but we know people sometimes find it difficult to know what's a healthier choice, or to know which foods provide certain nutrients.

“With one third of shoppers getting confused by which foods to eat for a healthy diet, we wanted to make it easier than ever for our customers to know they're selecting food that not only tastes good, but is good for you too.

“Whether or not you have specific dietary requirements, the new labels will make it easier for everyone to make simple, healthy choices every day.”

New healthier products launching this month include meat sausages which are also packed with up to 35% fruit, vegetables or pulses, such as quinoa, cauliflower, kale and lentils.

The new range also includes a sandwich made with omelette in place of bread, Edamame Noodles and Mushroom and Miso Stir Fry Bites, all of which add protein to your diet.

Waitrose has also launched a number of tasty, healthy recipes for customers to pick up in store or online this month, as well as a special edition of its Waitrose Weekend newspaper which will help shoppers keep their health resolutions on track.

A sweet-toothed Staffordshire Bull Terrier named Bailey had a very lucky escape this festive season after wolfing down a potentially lethal dose of chocolate. Thankfully, her owners were aware of the dangers and took urgent action, meaning PDSA vets were able to provide life-saving treatment.

The warning comes as new PDSA research reveals one-in-ten pet owners face an emergency trip to the vets over the Christmas period*.

Bailey’s owner Angela (53) from Shard End, Birmingham, said: “I’d popped out to get Bailey some food but got back to find scraps of paper and foil all over the floor. She’d managed to get into a plastic bag and rip open the chocolate bar wrappers!”

Angela was horrified to find Bailey had polished off two huge bars of chocolate – over twice the lethal dose for dogs. But thankfully, Angela knew chocolate was poisonous for our four-legged friends and rushed Bailey straight to Aston PDSA Pet Hospital.

PDSA vets immediately gave Bailey medication to induce vomiting, alongside treatment to help reduce absorption of the deadly chemicals contained in chocolate.

PDSA Vet, Hannah Gritti, said: “Chocolate is incredibly toxic for dogs – especially the amount Bailey had eaten. We knew time was of the essence, so we needed to act fast to make sure she would pull through.

“Chocolate contains a substance called theobromine which, although harmless to people, is poisonous to dogs. Luckily, Angela knew Bailey had eaten chocolate and acted quickly, but others aren’t so lucky. It’s important to be vigilant this Christmas and keep all chocolate, including cakes and advent calendars, completely out of reach. Remember, gifts under the tree could contain chocolate too, so keep wrapped presents out of reach from curious paws.”

Cases of chocolate poisoning are consistently one of the most common enquiries to the Veterinary Poisons Information Services (VPIS), and the number of chocolate poisoning cases during the festive season is around 20%** higher than any other time of year. PDSA is urging owners to be vigilant during the festive season.

Hannah adds: “Signs your pet may have eaten chocolate can include excessive thirst, vomiting, diarrhoea, a tender tummy and restlessness. This can then progress to tremors, an abnormal heart rhythm, raised body temperature and rapid breathing. In severe cases, chocolate poisoning in dogs can cause fits, kidney failure and even death.”

Other festive foods, including onions, raisins, some nuts, sage-and-onion stuffing, mince pies and Christmas cake, can be harmful and should be kept out of paws’ reach. You can find out more at pdsa.org.uk/poisons. If you think your dog may have eaten something poisonous, it’s important to contact your vet straight away for advice.

A very relieved Angela wants to share Bailey’s story to highlight the dangers that chocolate can pose to beloved pets this Christmas.

Angela added: “I was terrified she wasn’t going to make it. She’s my little prima donna and rules the house, but she’s my world and I would be distraught if anything happened to her.

“I hope that Bailey’s story helps raise awareness of the life-saving work PDSA do – I’m incredibly grateful for all they have done. They are such an amazing bunch of people – I just don’t have the words to say how thankful I am.”

New for 2018, Saint Lucia Food and Rum is the first event in the Soleil festival series running throughout the year. It's the must-visit food Caribbean festival taking place from January 12-14 with an appearance by one of the world's top chefs, Marcus Samuelsson. The festival also includes another major addition: the first-ever Caribbean Rum Awards.

The Saint Lucia Food and Rum Festival takes place in January 2018, exploring the island's sensational flavours with the Award-Winning Chef, TV Personality and Restaurateur, Marcus Samuelsson. The event also sees the launch of the inaugural Caribbean Rum Awards from the Caribbean Journal. The festival runs from January 12-14 with select restaurants featuring rum inspired Prix Fixe menus.

The Food & Rum Festival is a three-day celebration of the island's unique culinary offerings derived from its French, British, African and Indian heritage combined with the finest rums of the Caribbean and the world. A highlight will be renowned chef, Marcus Samuelsson who is presenting a Saint Lucian twist on his menu from President Obama's first State Dinner, at a gala event. Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P.

Food & Rum will convert the Rodney Bay strip into a foodie's dream with the Rodney Bay Culinary Experience on Saturday January 13. Some of the Island's best restaurants will be setting up sampling booths to share the tastes of their rum inspired creations. The lively Saturday night scene in Rodney Bay will be taken up a few notches with the exciting flavours and live entertainment well into the night.

The festival reaches its climax Sunday January 14 with an open-air event at the historic Pigeon Island National Landmark. Restaurateurs, chefs and rum makers will present the most delectable fare, including their own rum infused creations. The festival day will feature sampling booths, live cooking demonstrations, rum tastings and a power packed live concert.

The Gala event will be an exclusive night of glamour, entertainment and some of the finest dining in the western hemisphere.

Sandwell health bosses are encouraging local people to take care with how much they drink ahead of Booze Black Friday.

Booze Black Friday – the last Friday before Christmas – is the most popular night for office and factory Christmas parties, which consequently makes it one of the busiest nights in the year for ambulances and the police services.

Sales for alcohol massively increase on Booze Black Friday in comparison with Fridays at other times of the year. Both supermarkets and bars and restaurants see a massive increase in the amount of alcohol being consumed.

Councillor Elaine Costigan, cabinet member for public health and protection, said: “Over the festive period a lot of us like to have a drink or two. However, it is important that people are aware of the short and long-term health risks of drinking alcohol.

“There is lots of great advice and support available locally on how to cut down or remain booze-free.”

Regularly drinking more than 14 units a week risks damaging your health. Fourteen units is equivalent to six pints of average-strength beer or seven 175ml glasses of average-strength (12%) wine.

For more advice and information on how to keep in control of your drinking please go to: www.healthysandwell.co.uk/our-services/lets-talk-alcohol/festive-drinking-advice

Waitrose is the first UK supermarket to launch a Prosecco cheese. Arriving in shops on 4th December, this indulgent cheese is perfect for adding a sparkly twist to a festive cheeseboard.

The Ubriaco Prosecco DOC, affectionately referred to as 'drunken cheese', is a traditional Italian cows' milk cheese which is bathed in Treviso Prosecco DOC for 40 to 50 days during its ageing process, which takes 6 - 8 months in total.

Made by a third generation family of cheese makers in Veneto, northern Italy, the cheese has a soft, supple texture. Its flavour is reminiscent of flowers, pears and golden apples, with a hint of saltiness in the background. The cheese develops a semi-firm edible rind as it soaks in the Prosecco DOC and the wine imparts floral and aromatic notes to the cheese.

The company behind the cheese was founded in 1930 by Luigi Moro, who sold milk to local families in Veneto, particularly helping those who were struggling during difficult times. In the 1950s they started cheese production and today Sergio Moro, Luigi's grandson, specialises in making cheeses using old rural techniques of production and ageing.

The cheese goes particularly well with pears and figs, and a glass of Prosecco or aged red wine.