Featured podcast
Flavour First: Imme Ermgassen on Crafting Botivo
Duration: 45 minutes
Imme Ermgassen shares Botivo's innovative approach to crafting a truly special non-alcoholic beverages, with an absolute focus on flavour and the crafting of unique drinking experience.
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A banana shaped revolution is taking place in the frozen aisle, led by Pukpip's Zara Godrey. It's a great example of where health, sustainability and indulgence co-exist in one product offering.
Ed Morrison, Founder of Roots Allotment explains how he is building allotments to inspire people to eat better, understand nature
Paul Turton, CEO of Pact Coffee talks about how their business has evolved over the last decade and yet its commitment to giving farmers a better deal sits at the heart of everything they do
Jonny Shimmin, Co-Founder of Spoon Cereal, talks about creating unapologetically delicious products
Chef Paul Ainswoth - one of the most highly awarded chefs in the UK, talks about the creation of his wide range of restaurants and a new cookbook.
Blog
When Ludwig Zamenhof invented Esperanto in 1887 his goal was for humans to communicate in a common language so peace and international understanding could be fostered regardless of regional or national tongues. Perhaps he was not aware that a lingua franca already existed and it is called beer.
When tasting beer describing it as having coffee, treacle, and liquorice flavours, or crisp and light body with subtle herbal aroma and soft biscuit malt character is not unusual now but before the mid-1980s there was no tasting vocabulary for beer.
Barrel aged beer – three words that shiver my timbers! I still remember distinctly the first time I had Innis & Gunn Oak Aged Beer (now known as Innis & Gunn The Original). As befits a beer brewed in Scotland, it was matured in former whisky barrels.
