Featured podcast
Chef Paul Ainsworth - from awards to a local pub, family friendly restaurants and beyond
Duration: 36 minutes
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.
Latest
Eoin Keenan, founder of Goodrays, discusses his journey into the world of CBD and the establishment of the only CBD drink at Tesco.
Danni Malone, Chief Network Officer at the Trussell Trust, talks food banks and the need for change
Dr Duncan Robertson, believes robots could be part of the solution to labour shortages in farming
Freddie Webb, founder of Father, shares his views on sonic branding and a key area where brands are missing a trick.
Scott Davies on creating a £45m honey business (Hill Top Honey) with a £5,000 bank loan, tenacity and a radical pricing approach.
Harriet Lamb, CEO of WRAP, strikes a positive note on how we can all help solve the food waste crisis
Ben Branson founded Seedlip and helped start a revolution. Now he is back with a new venture, Seasn and a podcast.
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.
