BREAKING NEWS: Food & Drink, Diet & Nutrition

The vitamin D mistake weakening your immunity

Sat, 04 Oct 2025 15:34:43 +0000

Scientists discovered that vitamin D2 supplements can lower levels of vitamin D3, the form the body uses most effectively. Unlike D2, vitamin D3 enhances the immune system’s first line of defense against infections. This raises questions about which type of supplement should be prioritized.

Air Fryer Mushrooms

Sat, 04 Oct 2025 12:00:00 +0000

Confession: I never thought I liked mushrooms… until I made these air fryer mushrooms. With garlic parmesan, they’re juicy, tender, and downright addictive. Even the mushroom skeptics at your table will be fighting over the last bite!

A Reader’s Review

Was Very Good! Will definitely be making again. Seemed like a lot of mushrooms at first but after cooking down just right for 2 to 4 people as a side.

– Clint

Why You’ll Be Obsessed

Perfectly Crispy: My method keeps mushrooms golden and crisp on the outside while staying juicy inside. No sad, rubbery mushrooms here!
Simple, Everyday Ingredients: No fancy steps or hard to find seasonings. Just straightforward flavors that come together fast and taste amazing.
Quick & Foolproof: Ready in minutes with easy-to-follow instructions for the best mushrooms you’ve ever had in your life!

Air Fryer Mushroom Ingredients

Lower Sodium: For a lower sodium recipe, you can omit the salt and use low sodium soy sauce if you prefer.
Thyme: You can use ¼ teaspoon of dried thyme in place of the 1 teaspoon of fresh thyme.

How to Make Air Fryer Mushrooms

Nothing complements a hearty dinner quite like mushrooms. They are so tender, meaty, and flavorful! That’s why they’re so popular served with steak! It’s the perfect combination. Here’s how to make them.

Combine: Add the mushrooms, olive oil, soy sauce, parmesan, garlic powder, thyme, salt, and pepper to a medium bowl. Toss to coat the mushrooms evenly.
Cook in Air Fryer: Add the mushrooms to the air fryer basket in an even layer without crowding them. *Air fryers need air flow, and mushrooms need a little room around them to cook evenly. Air fry at 380°F for 5 minutes. Shake the basket and cook for another 5-7 minutes, or until tender.

Alyssa’s Pro Tip

Avoid Soggy Mushrooms: Keep your mushrooms from turning soggy by wiping them clean with a damp paper towel instead of rinsing. If they do get wet, just dry them thoroughly so they don’t soak up extra moisture.

Air Fryer Mushrooms

Quick, easy, and packed with flavor! These air fryer mushrooms turn out perfectly tender on the inside and golden on the outside.

Course Side Dish

Cuisine American

Keyword air fryer, air fryer mushroom recipe, air fryer recipes, how to air fry mushrooms, Mushrooms, mushrooms in the air fryer, mushrooms recipe

Prep Time 3

Cook Time 12

Total Time 15

Servings servings

On-trade drinks sales dipped year on year for two weeks in a row after the weather turned autumnal in mid-September, CGA by NIQ’s Daily Drinks Tracker shows.

Average drinks sales in managed venues in the week to Saturday, 13th September, were 1.4% behind the same period in 2024. The gap widened to 3% in the following seven days. Daily comparisons were ahead on four days of the fortnight, but behind on ten.

The figures represent a slight softening of trading for pubs, bars, and suppliers after a solid end to summer. Sales had been ahead year on year for five weeks out of six between late July and early September.

Continuing a pattern set throughout the summer, long alcoholic drink (LAD) categories proved most attractive to consumers over the fortnight. Beer sales were 1% ahead in the week to 13th September, though down by 1% over the following seven days. Cider sales rose 1% and fell 4.8% in the two weeks.

Spirits sales were down by 7.1% and 6.2% in the two weeks, while wine’s drops were even steeper at 8.5% and 7.6%.

“The key on-premise sales patterns that we saw over summer — of generally flat sales, but resilience for LAD brands — look like they are extending into the autumn season,” said Rachel Weller, CGA by NIQ’s commercial lead, UK and Ireland.

“Growth is largely being driven by higher prices rather than increased volumes, and many consumers are clearly still keeping a very close eye on value when they drink out.

“The cooler months will hopefully bring better fortunes for the spirits and wine categories, but pubs, bars, and suppliers will have to work hard for any year-on-year gains.”

The post Summer’s end brings a dip in on-trade sales first appeared on Beer Today.

The post Summer’s end brings a dip in on-trade sales appeared first on Beer Today.

Hogs Back Hoppers get the job done

Sat, 04 Oct 2025 07:30:07 +0000

Hogs Back Brewery has managed to bring in its entire hop harvest in record time this year, thanks to the efforts of the ‘Hogs Back Hoppers’.

Estate manager Matthew King. Photograph: Natalia Sharomova

These doughty volunteers, led by estate manager Matthew King, completed the harvest in just three weeks.

The Hoppers, comprising locals and some from further afield, who help out in the hop garden throughout the year, come into their own at harvest time. They made short work of the three hop varieties grown at the brewery:

Fuggles, used in flagship traditional English ale, Tongham TEA;
English Cascade, used in Hogstar lager, Surrey Nirvana session IPA, and Little Swine alcohol-free pale ale; and
Farnham White Bine, the heritage hop, which Hogs Back have brought back to its spiritual home.

The hop garden, which is adjacent to the brewery, covers eight and a half acres, and ordinarily provides more than 50% of the brewery’s annual hop requirements.

“2025 has been a real challenge given the extraordinary weather,” said Matthew. “We experienced the UK’s warmest and sunniest spring on record, as well as the driest for more than 100 years. June produced another record temperature, while August saw the fourth heatwave of the summer.

“To exacerbate issues, there was a multitude of male hop plants in the hop garden — far more than normal. It is only the female plants that produce the hop cones, but a few male plants are needed for obvious reasons!

“The lack of rain during the important growing season has meant the hop bines were sending out roots in search of ground moisture, rather than producing the laterals, where the hop cones form. This has resulted in a much smaller crop than normal. But we have high hopes that the quality of the hops will be good, giving our beers their distinctive flavour.”

The post Hogs Back Hoppers get the job done first appeared on Beer Today.

The post Hogs Back Hoppers get the job done appeared first on Beer Today.

International Beverage Appoints New Master of Whisky Creation – Scotch Whisky News

Sat, 04 Oct 2025 07:04:05 +0000

International Beverage Appoints New Master of Whisky Creation

Premium global spirits business, International Beverage, has named Sarah Burgess as the company’s new Master of Whisky Creation.

In this newly established position, Sarah will spearhead a team of spirits makers and drive International Beverage’s unwavering pursuit to crafting high-quality, flavour-led whiskies. She will also collaborate closely with the company’s global brand advocacy team, sharing her technical expertise and creating connections through International Beverage’s portfolio of premium Scotch whisky brands including Old Pulteney, Balblair, Speyburn and anCnoc single malt whiskies as well as Hankey Bannister blended whisky.

Sarah, formerly the Whisky Maker at The Lakes Distillery, brings more than 25 years of industry experience to the role. Originally from Speyside, she began her career at Cardhu Distillery on her 21^st birthday. In 2003, she joined Diageo’s Auchroisk Distillery on a full-time basis overseeing maturation operations for the North while concurrently pursuing a BA (Hons) in Management from Robert Gordon University in Aberdeen. Over the following two decades, Sarah managed operations at Diageo’s Oban, Glenkinchie and Clynelish distilleries before joining The Macallan in 2017 as their Lead Whisky Maker, where she focused on range creation, innovation and quality control.

In 2022 she became the Creative Director of The Craigellachie Collection before moving to The Lakes Distillery in 2023 as Whisky Maker. She was responsible for all elements of distillation and maturation, the visitor facility, creating new whiskies, and developed the distillery’s first permanent range for both the duty free and domestic markets.

Renowned for her innovative approach to whisky creation, Sarah’s appointment comes at a time when the premium spirits business continues to explore new ways to evolve and expand the business.

Managing Director of International Beverage, Malcolm Leask, welcomed the expertise that she will bring to the business, commenting:

‘International Beverage is entering an exciting period of growth and we are delighted to have Sarah at the helm of our Scottish spirits portfolio. Her vast industry experience, passion and creative flair, make her the ideal custodian of our award-winning premium spirits brands.

‘As a business we are committed to employing the best people to help drive our business forward and Sarah certainly fits the bill. We are looking forward to seeing her talent shine.”

Speaking on her appointment, Sarah commented:

‘I’m thrilled to step into this new role where I’ll have the opportunity to shape the future of International Beverage’s whisky creation. I’m hoping to bring a fresh new perspective along with a steadfast commitment to enduring quality. I’m also looking forward to working closely with International Beverage’s global brand advocacy team, leading training initiatives and bringing our extraordinary spirits to markets around the world.’

International Beverage

International Beverage is the international arm of Thai Beverage Public Limited Company. The premium spirits company’s portfolio is led by a range of high-quality brands including Old Pulteney single malt Scotch whisky, Hankey Bannister blended Scotch whisky, Caorunn Gin, PRAKAAN single malt whiskies and Phraya Rum from Thailand, Larsen Cognac, and Cardrona spirits and liqueurs.

A certified Great Place to Work, International Beverage’s success is shaped by its 700-strong team based across the business’ network of nine global sites spanning the UK, France, New Zealand, and Greater China following the company’s recent acquisition of Asiaeuro International Beverage (AIB). For more information, please visit www.interbevgroup.com/.

Old Perth Unveils 21-Year-Old Whisky: a rare vatting of whisky distilled at Macallan & Highland Park Distilleries – Scotch Whisky News

Sat, 04 Oct 2025 07:03:10 +0000

Old Perth Unveils Limited Edition 21-Year-Old Whisky: a rare vatting of whisky distilled at Macallan & Highland Park Distilleries

2nd Oct 2025 Morrison Scotch Whisky Distillers (MSWD) is proud to announce the release of its Limited Edition Old Perth 21-Year-Old, an extraordinary and rare expression born from a unique moment in whisky history.

The whisky’s origins date back to 2015, when casks from two legendary Speyside and Orkney distilleries were combined. At the time, the Highland Park component, distilled in 2004, was already 10 or 11 years old, while the Macallan portion was significantly older. This unusual marriage was transferred into hand-selected Oloroso Sherry Butts, where it has matured gracefully for a further decade, making the youngest whisky in the vatting 21 Years Old.

First revealed to whisky enthusiasts as an Old Perth 12-Year-Old release in 2017, followed by 13- and 14-year-old expressions the year following under Morrison Scotch Whisky Distillers, this vatting quickly became a sought-after gem. Now, Old Perth is proud to present it in its fully matured form: a 21-Year-Old limited edition—a whisky of remarkable depth, complexity, and heritage.

“This release is as much about serendipity as it is about craftsmanship,” said Graeme Mackeddie, Production Director at Morrison Scotch Whisky Distillers. “An operational ‘accident’ back in 2015 has given us a whisky that can never be recreated. The union of Macallan and Highland Park, enhanced by long maturation in Oloroso sherry butts, has produced a liquid of exceptional character and rarity.”

Bottled at 43.6% ABV, the whisky is described as offering rich sherried fruit, warming spices, and gentle oak. Its long finish combines Macallan’s elegance with Highland Park’s subtle smokiness.

A limited number of bottles will be available from 3 October 2025 via specialist retailers in the UK and Europe, priced at RRP £178.

The Old Perth 21-Year-Old showcases:

Distillery Heritage: A unique fusion of whiskies distilled at Macallan and Highland Park Distilleries.
Cask Influence: Matured exclusively in Oloroso Sherry Butts.
Unrepeatable Rarity: A whisky born of chance, bottled with intention.

This limited-edition release embodies the essence of Old Perth’s commitment to delivering whiskies of outstanding quality and provenance.

The Old Perth 21-Year-Old will be available in select specialist retailers in the UK and Europe for a RRP of £178 on the 3^rd October 2025.

Tasting Notes:

Rich layers of sherried fruit, warming spices, and gentle oak, with a lingering finish that speaks to both the Macallan’s elegance and Highland Park’s smoky complexity.

For more information, stockist listings or image assets, visit: www.oldperthwhisky.co.uk/stockists

The Whisky Barrel ‘Garnheath 28 Year Old 1986 Cooper’s Choice (2015)’ – Scotch Whisky News

Sat, 04 Oct 2025 07:02:10 +0000

Garnheath 28 Year Old 1986 Cooper’s Choice (2015)

£720.00 GBP

Garnheath 28 Year Old 1986 Cooper’s Choice (2015) is a rare Lowland single grain Scotch whisky, distilled in 1986 at the Moffat distilling complex in Airdrie, which closed that same year. Matured in a single bourbon cask #22156, this remarkable whisky was bottled in 2015 by The Vintage Malt Whisky Co. for the acclaimed Cooper’s Choice series. With just 410 bottles released, it stands as a scarce example of the lost Garnheath spirit.

Why We Think You’ll Love It

From the long-lost Garnheath Distillery at Moffat (closed 1986)
Vintage 1986, bottled 2015
Matured in a single bourbon cask #22156
Bottled by The Vintage Malt Whisky Co. for the Cooper’s Choice series
Just 410 bottles produced
A rare collectible showcasing the elegance of Lowland grain whisky

A remarkable survivor from Garnheath, offering a taste of Lowland whisky history.

The Whisky Shop “Explore! Hebridean Smoky Heroes from Isaly!”

Sat, 04 Oct 2025 07:01:16 +0000

Islay

We are in the beautiful Island of Islay home to heavily peated and maritime styles of whisky. This tiny island boasts ten distilleries each with its own unique smokey character, offering a chance to try the varying styles of peated whisky. From new kid on the block Ardnahoe to old favourites like Bowmore, Laphroaig and Lagavulin, there is something to enjoy for all!

HEBRIDEAN HEROES❯

Free Next Day Delivery for 12 Months For just £14.95 you can enjoy free next day delivery on all your orders for a whole year! Geographic restrictions apply, see full T&Cs. Find out more ❯

ralfy review 1098 – Little Brown Dog Ardmore 11yo – Scotch Whisky News

Sat, 04 Oct 2025 07:00:32 +0000

ralfy review 1098 – Little Brown Dog Ardmore 11yo @57.1%vol:

Tales from Lake Garda: The reds and rosés of Bardolino

Sat, 04 Oct 2025 07:00:27 +0000

Italy’s iconic Lake Garda forms a majestic backdrop to the vineyards of Bardolino.

Bardolino is a supremely beautiful part of the wine world, draped over the lowlands and slopes of the southeastern corner of Italy’s iconic Lake Garda. To the south, the Po Valley basks in the summer heat; to the north, the river Adige winds its way up towards the Alps.

There is a timeless majesty to the place, whose ancient sedimentary soils – deposited by glaciers tens of thousands of years ago – have been home to vineyards since at least Roman times. Apart from the speedboats leaving their white, arrow-shaped wakes across the lake, the peaceful landscape has barely changed over the centuries.

A distinctive regional style

Bardolino’s key varieties are all red, the main grapes being Corvina and Corvinone. These grapes, each native to this area of northeast Italy, are blended in different proportions from producer to producer. But the region’s red wine style is distinctive and recognisable: medium-bodied, balanced wines with gentle tannin and acidity.

The red wines are naturally light in colour and low in alcohol – typically around 11% and rarely more than 13% ABV. With flavours of red fruit and flowers, they are a beautifully accessible style that is relaxed and easy-drinking – a perfect mid-week bottle or Saturday lunch pairing.

They are also an excellent match with modern, lighter cuisine. Bardolino has become an incredibly versatile addition to every food- and drink-lover’s wine rack.

Chiaretto di Bardolino is a go-to choice for lovers of pale, refreshing rosés. Credit: Natasha Berto

The future’s rosy: Chiaretto di Bardolino

The same goes for its rosés, Chiaretto di Bardolino, which must be 70-80% Corvina. Pale and fresh with a mineral, almost saline note, they are a fine way of bringing a taste of an Italian summer to an autumn day.

Exploring the subzones

For those who want to explore further, the three subzones all offer something different. Montebaldo, in the north is cool and fresh, with mountain influence; La Rocca, nearest to Lake Garda, has a classic Mediterranean climate; while to the south, Sommacampagna is warm and semi-continental.

Look out for the names on labels and spot the differences as you explore this vibrant, versatile, enticing region.

Visiting the region

A natural paradise like Bardolino has no shortage of fun activities for visitors, with walking, sailing and swimming all understandably popular. But wine doesn’t just have to be restricted to the dinner table or evening terrace – it can be the reason for fun days out too.

Most of the region’s wine producers are delighted to welcome visitors and talk about their winery and vineyards – and of course conduct a tasting of the wines.

Zeni’s Museo del Vino also makes for a stimulating visit. Tracing the history, geography and viticulture of the region, it’s a cornucopia of old presses, barrels and equipment, while the ‘olfactory gallery’ is a fun, interactive way to experience the typical flavours found in the region’s wines.

Bardolino reds and rosés make for excellent food matches. Credit: Natasha Berto

Serving and pairing: How to enjoy Bardolino at its best

Glasses: Bardolino is a fun, informal wine that’s great for everyday drinking – but like all wines, it tastes better in a decent glass! Choose one that’s wider at the base than the top to funnel the elegant aromas to your nose.

Temperature: Bardolino Chiaretto is best chilled, but not too cold – take it out of the fridge 15 minutes before serving. The reds should be 14-15ºC, so chill the bottle for 15 minutes before serving.

Food matches: Bardolino reds are fruity, savoury wines with low levels of tannins – an ideal match for lamb. Chiaretto, meanwhile, suits a range of foods: grilled vegtables, sushi or even fish and chips.

Ageing: Bardolino reds are usually drunk within a year or two of the vintage, but can age for several years – particularly the cru wines. Even the rosés soften and broaden into even more versatile food pairings.

Discover more about Bardolino

Discovering the many expressions of Bardolino

The post Tales from Lake Garda: The reds and rosés of Bardolino appeared first on Decanter.

Tales of the unexpected: South America's hidden wine jewels

Sat, 04 Oct 2025 07:00:04 +0000

Unseen Blue (2002), a Skyspace installation at the James Turrell Light Museum at Colomé

We gathered together a strong contingent of people with detailed expertise and inside knowledge of the South American wine scene, and asked them for their up-to-date tips and on-the-ground advice about the regions, producers, wines and dining spots that deserve more attention for their uniqueness and character.

Each of our guest contributors interpreted the request differently, through the lens of their own personal and professional histories, in the end providing us with a fascinating mosaic of places, people and wines.

From Michelin-starred venues to remote areas where electricity is a luxury, from award-winning Semillons to sparkling Syrah, the following is a list full of surprises, shaped by authenticity, craftsmanship, laid-back sophistication and colourful elegance.

That’s possibly the essence of contemporary South America.

See our experts’ picks of the hidden jewels of South America

After rapid weight loss, could a salmon sperm cocktail rejuvenate my 'Ozempic face'?

Sat, 04 Oct 2025 06:30:00 +0000

Rapid weight loss after years of yo-yo dieting left Express columnist Carole Malone dreading mirrors. Step forward Dr Zoya Diwan and her non-surgical skin cure

Crispy Fish Tacos

Sat, 04 Oct 2025 02:43:08 +0000

Crispy Fish Tacos

There’s something about fish tacos that just feels like sunshine on a plate. These Crispy Fish Tacos are light, fresh,…

The post Crispy Fish Tacos appeared first on Cafe Delites.

Ground Beef Tacos

Sat, 04 Oct 2025 02:41:54 +0000

Ground Beef Tacos

There’s just something about biting into a Ground Beef Taco that makes dinner feel like a party. Crispy shells, saucy…

The post Ground Beef Tacos appeared first on Cafe Delites.

Mexico’s Cristalino Tequila Trend Expands Its Fan Base In The Growing U.S. Market

Sat, 04 Oct 2025 02:16:25 +0000

Cristalino tequila has been all the rage in Mexico for years. Now, its surging popularity in the U.S. points to a winning formula with a growing segment of the market.

Weekly Meal Plan #61

Sat, 04 Oct 2025 00:00:00 +0000

print the SHOPPING list

What’s on the Menu?

This free weekly meal plan is just what you need to kick off the week! It includes 5 delicious dinners that serve 4–6 (perfect whether you’re feeding hungry adults or picky kids) plus a free shopping list! With fresh flavors and easy-to-make recipes, this plan keeps dinnertime simple, organized, and stress-free.

Monday: Coconut Curry Chicken
Tuesday: Focaccia Pizza
Wednesday: Sheet Pan Steak Fajitas
Thursday: Kung Pao Chicken Noodles
Friday: Creamy Cajun Chicken

print meal plan and SHOPPING LIST

Weekly Menus

Don’t like something on the menu? Take a look at my other weekly meal plans here. Sign up for my newsletter here, so you don’t miss a week!

Coconut Curry Chicken

4.89 from 9 votes

Coconut curry chicken is a mouthwatering dish that combines tender chicken, hearty vegetables, and a blend of aromatic spices, all simmered in a luscious coconut milk sauce. Serve it up with naan and basmati rice for a meal your family won’t be able to get enough of!

View Recipe

Focaccia Pizza

5 from 1 vote

As if focaccia bread wasn’t good enough, now you can level it up with your favorite pizza toppings! Focaccia pizza is cheesy and flavorful, all on top of the most soft and dreamy crust!

View Recipe

Sheet Pan Steak Fajitas

Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!

View Recipe

Kung Pao Chicken Noodles

Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of

7 Day High Protein Diet Meal Plan

Fri, 03 Oct 2025 20:35:34 +0000

A free, 7-day high protein diet meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. 7 Day High Protein Diet Meal Plan This is the week, it is finally here! My birthday week and my book tour starts, I am so excited! Join me […]

Where To Eat In London This October

Fri, 03 Oct 2025 16:20:00 +0000

Where to eat in London now, including a West African tasting menu, cursed Leicester Square spot-turned-surprise, a Cape Town pop-up, and more.

Got Tomatoes? Turn Them Into This Irresistible Soup

Fri, 03 Oct 2025 15:45:00 +0000

My Roasted Tomato Soup recipe gives a rich, caramelized flavor to classic tomato soup that is a huge hit with my kids and husband. It’s... Read More

16 Breweries To Visit During Albuquerque International Balloon Fiesta

Fri, 03 Oct 2025 15:22:00 +0000

Albuquerque is home to the world’s largest hot air balloon festival and many good breweries. New Mexico’s most populous city offers both visual and culinary delights.

Weekly Coffee News: Questioning Coffee’s Future + New Look for CQI

Fri, 03 Oct 2025 13:46:54 +0000

Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. NPR: What Lies in Coffee’s Future? An NPR...

10 Thanksgiving Sides Everyone Will Actually Eat

Fri, 03 Oct 2025 12:00:00 +0000

Thanksgiving dinner isn’t just about the turkey, it’s the side dishes that make the meal unforgettable!

I’ve rounded up my family-favorite and reader-favorite recipes to help you plan your feast with zero stress. From classic mashed potatoes to buttery dinner rolls, the sides might be the best part of the meal!

First Things First

First things first… let’s nail those side dishes. Think of this roundup as your Thanksgiving cheat sheet: everything you need to wow your guests and keep the kitchen chaos to a minimum.

I’ve listed a bunch that can be made ahead of time and just warmed up so that your big day doesn’t have to be stressful at all! When the sides are solid, the whole meal tastes more delicious!

Tips for the PERFECT Sides

Plan Ahead: Most of these sides can be made a day or two in advance. Do the chopping, mixing, or baking early to save oven space on Thanksgiving Day.
Double Up on Favorites: Mashed potatoes, rolls, and stuffing always go fast so make extra if you’re feeding a crowd.
Balance the Menu: Mix richer, more classic dishes (like sweet potato casserole) with lighter veggie sides (like Brussels sprouts or green beans) for variety.
Warm Everything at Once: Keep a slow cooker or warming trays handy to hold sides at the perfect serving temp without overcooking.
Use a Cooler as a Warming Drawer. If your oven is full, line a clean cooler with foil and towels to keep casseroles, rolls, or veggies warm for up to an hour. It frees up precious oven space and keeps everything at serving temperature until mealtime.

Dad’s Famous Mashed Potatoes

5 from 8 votes

My dad's famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!

Get the Recipe

The Best Sweet Potato Casserole

5 from 6 votes

The best sweet potato casserole is smooth and creamy, sprinkled with a brown sugar pecan mixture. It's a sweet and savory side dish that is perfect for the holidays!

Get the Recipe

Cornbread Stuffing

Cornbread stuffing is a delicious hearty dish that your family will go crazy over this Thanksgiving! It's loaded with fresh herbs, fruits, and veggies for the perfect sweet and savory side.

Get the Recipe

1 Hour Dinner Rolls

The two top awards in cask and keg at the Indie Beer Awards North West have gone to Bank Top Brewery, of Bolton, and Manchester’s Big Trip Brewery.

Bank Top and Big Trip breweries celebrate their Indie Beer Awards wins

Bank Top took gold in cask for the second year running, this time with their strong brown ale, Hercules. It impressed judges with nutty caramel notes and an aromatic, spicy hop aroma.

“It’s been a phenomnenal year for us,” said the brewery’s Ben Sweeney. “We picked up national gold from SIBA earlier this year, so to have an even better performance at the North West awards than last year honestly means the world to me and the team.

“We were in this same room last week picking up the Bolton business award for hopsitaltiy, so to perform like this in the Indie Beer Awards today is absolutely unbelievable.”

Big Trip took keg gold for WTAF, a New England-style IPA, big and hazy, with flavours of pineapple, mango, and peach from modern American hops.

Head brewer Simon Chantler said his team were “very, very, very pleased to win”. He added: “Just great to be recognised amongst all of these great brewers in the room today, and thank you to SIBA for organising and all the hard work you guys have put in with these awards — absolutely fantastic.”

The awards competition was staged prior to Bolton Beer Festival, which continues today and over the weekend.

SIBA chief executive, Andy Slee, said: “Massive congratulations to all of this year’s winners, and in particular Big Trip, who beat the best of the best in the hard-fought keg competition, and Bank Top, who managed to take home the overall cask gold for the second consecutive year.”

For the full list of winners, click here.

The post Bank Top and Big Trip celebrate award wins first appeared on Beer Today.

The post Bank Top and Big Trip celebrate award wins appeared first on Beer Today.

Brown Sugar Butterscotch Cupcakes

Fri, 03 Oct 2025 10:12:33 +0000

Brown Sugar Butterscotch Cupcakes

These brown sugar butterscotch cupcakes have a sweet surprise in every bite! Enjoy soft and tender brown sugar cupcakes filled with gooey homemade butterscotch. Each bite is buttery, rich, and loaded with toffee-like flavor—like the best parts of butterscotch pudding wrapped up in cupcake form. You can choose your own frosting, such as vanilla buttercream […]

The post Brown Sugar Butterscotch Cupcakes appeared first on Sally's Baking.

Women in Beer Awards: here’s the shortlist

Fri, 03 Oct 2025 08:44:05 +0000

The shortlist has been revealed ahead of the inaugural Women in Beer Awards, whittled down from more than 280 nominations to nine categories.

“I was not expecting to see so many nominations for our first awards, but it confirmed there’s a need to celebrate the women who work and shape the beer industry,” said Amelie Tassin, founder of Women in Beer.

“It’s been a real joy to get to know so many talented women through the nominations, and I am in awe of the judges who had a very tough job selecting the shortlisted and the winners.”

The entries were judged by an independent panel comprising:

Lorraine Copes, founder and chief executive of Be Inclusive Hospitality
Jonny Garrett, co-founder of The Craft Beer Channel and chair of the British Guild of Beer Writers
Daisy Turnell, co-owner at Tipple Marketing
Andy Parker, founder of Elusive Brewing
Helena Adedipe, owner and co-founder of Eko Brewery
Anthony Adedipe, owner and co-founder of Eko Brewery

The winners in each category will be announced on 28th October 2025 in an awards ceremony taking place at Eko Brewery and Taproom, in London.

Tickets are on sale here, with a ‘pay what you can’ option for individual tickets, which aims to make the event accessible to as many people as possible.

The shortlist

Brewer of the year, ponsored by SIBA

Kate Hyde, Hand Brew Co
Sophie Ashdown, Buxton Brewery
Lara Lopes, Round Corner Brewing

Rising star award, sponsored by Simpsons Malt

Katie Sanders-Pope, The Old Cannon Brewery
Natalie Tunnacliffe, The Tandle Hill Tavern
Sophie Whitcher, Lost and Grounded
Lucy Stevens, Closet Brewing

Communicator of the year, sponsored by Crisp Malt and The Malt Miller

Joanne Love
Tori Powell
Kimberley Spivey
Ruvani de Silva
Katie Mathers

Entrepreneur of the year, sponsored by Charles Faram

Jane Peyton
Elizabeth Townsend, Keroo Brewing
Lucy Do, The Dodo Micropub
Lily Waite-Marsden, Queer Brewing

Beer expert of the year, sponsored by Yakima Chief Hops

Alix Blease, Lallemand Brewing
Joanne Love, BarthHaas X
Christina Wade
Natalya Watson, WSET

Mentor of the year, sponsored by The Keg Warehouse

Dawn Maskell, International Centre for Brewing and Distilling at Heriot-Watt University
Kate Hyde, Hand Brew Co
Kelly Johnson

Industry champion of the year, sponsored by SSV Limited

Jane Peyton
Sara Webber, S A Brain & Co
Lucy Do, The Dodo Micropub
Catherine Webber, Attic Brew Co

Beer creative of the year, sponsored by WHC Lab

Kimberley Spivey, freelancer
Charlotte Waite-Marsden, Queer Brewing
Amy Haselden, Track Brewing Co
Vik Kastenbauer Stronge, Lost Cause Brewing Co

Hospitality leader of the year, sponsored by Hit Training

Joanna Whalley, Wigan Central
Margaret Elliott-Tredinnick, The Dog & Duck Inn
Lucy Do, The Dodo Micropub
Aimee Harbison-Roper, The Barrel Drop

Women in Beer 2025 — industry icon (judge’s choice), sponsored by CAMRA

Dawn Maskell
Jane Peyton
Lucy Do
Melissa Cole
Jaega Wise

The post Women in Beer Awards: here’s the shortlist first appeared on Beer Today.

The post Women in Beer Awards: here’s the shortlist appeared first on Beer Today.

A flu test you can chew

Fri, 03 Oct 2025 08:37:56 +0000

Flu detection could soon be as simple as chewing gum. Scientists have created a molecular sensor that releases a thyme-like flavor when it encounters influenza, offering a low-tech, taste-based alternative to nasal swabs. Unlike current tests that are slow, costly, or miss early infections, this method could catch the flu before symptoms appear.

Austria’s DAC system: Three little letters making a big statement

Fri, 03 Oct 2025 08:00:18 +0000

A vineyard in Südsteiermark. Credit: Austrian Wine / WSNA

Standing in front of a shop’s wall of wine can be intimidating: so many bottles, so many countries – where to begin? Wine lovers in the know often scan labels for three little letters: in France, they’re AOC, or Appellation d’Origine Contrôlée; in Italy, they’re DOC, or Denominazione di Origine Controllata; and in Austria, they’re DAC, or Districtus Austriae Controllatus.

These classification systems confirm that the wine was produced using the traditional grapes and winemaking methods of the area. The three little letters not only give consumers confidence but also help protect the traditional winemaker’s craft.

Austria’s DAC regulations are a great example of the time and effort that goes into creating a robust classification system. For each of Austria’s wine-producing regions, to establish a DAC, a Regional Wine Committee – consisting of farmers, winemakers and traders – produces draft regulations after consulting with experts, before the National Wine Committee gives its approval and submits the plans to the Federal Ministry of Agriculture.

Cover crops in full bloom in the vineyard. Credit: Austrian Wine / www.pov.at

Protecting traditions in the vineyard and winery

Creating a DAC begins in the vineyard, with winemakers identifying their region’s flagship grapes by considering soils, climate and traditions; for example, Schilcher tends not to be grown along the Danube, nor Grüner Veltliner in Steiermark. Some regions, such as Eisenberg and Traisental, focus on one or two varieties, while others – including Steiermark and Wachau – allow a wider selection, to reflect their regions’ diversity.

Cultivation and harvest can also be key. Harvesting by hand is compulsory in Rust, Styria and Wachau, while Wien protects its distinctive Gemischter Satz field blend, with a mix of various varieties grown in the same vineyard and then processed together.

Shaping regulations continues in the winery, with limits set for alcohol and residual sugar, guiding whether wines are light or robust, dry or sweet, along with rules on length of ageing. Ultimately, each wine’s colour, aroma and taste are assessed by a commission to ensure that the wine typifies the region’s style.

Grüner Veltliner grapes. Credit: Austrian Wine / Robert Herbst

Putting the consumer at the heart of the process

DACs also control additional terms used on labels, such as ‘Reserve’ for ageing. Many DACs use a three-tier system: ‘Gebietswein’ for regional wines, ‘Ortswein’ for village wines and ‘Riedenwein’ for single-vineyard wines.

Some regions also create logos to help consumers spot their wines. Other Qualitätswein or quality wines that don’t meet their DAC’s regulations are instead labelled simply with the name of the state in which they were produced.

Together, all this work means that the DAC regulations give consumers confidence that, when they open a bottle of Austrian wine, it will deliver the aromas and flavours that its region is famous for.

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The post Austria’s DAC system: Three little letters making a big statement appeared first on Decanter.

Liberation brewing to leave Jersey

Fri, 03 Oct 2025 07:05:16 +0000

Liberation Brewery is to cease production on Jersey later this month, and move it to sister company Butcombe, in Somerset.

The decision is blamed on rising costs, and brings to an end more than 150 years of brewing on the Channel Island.

Head brewer Pat Dean will make the move to Somerset where he will work alongside Butcombe Group head brewer Mike Jordan.

Pat will oversee the production of Liberation brands in the UK, ensuring that recipes and methods remain consistent. Some of the Liberation brewing equipment will be coming with him, too.

The post Liberation brewing to leave Jersey first appeared on Beer Today.

The post Liberation brewing to leave Jersey appeared first on Beer Today.

ARDBEG EXPERIMENTS WITH AMONTILLADO CASKS FOR THE SECOND VINTAGE IN ITS MILLENNIUM SERIES – Islay Scotch Whisky News

Fri, 03 Oct 2025 07:05:11 +0000

ARDBEG EXPERIMENTS WITH AMONTILLADO CASKS
FOR THE SECOND VINTAGE IN ITS MILLENNIUM SERIES

< Nutty and smoky 24-year-old whisky is throwback collection’s rarest yet >

Ardbeg Islay single malt Scotch whisky today shares the second ultra-rare release in its millennium vintage series: the delicately nutty and smoky Ardbeg Vintage_Y2K 24 Years Old. Created at a pivotal moment in Ardbeg’s story, this highly limited bottling comprises some of the first Ardbeg ever finished in Amontillado sherry casks.

The year 2000 will go down in Islay history for many reasons. It was, of course, the era of the elusive millennium bug, which sparked fears of computerised chaos across the island and the world at large. But it also marked a new beginning at Ardbeg. Since being saved from extinction in 1997, the Distillery had been renovated and meticulously restored. And in 2000, it finally returned to full production. Created that year, each of the whiskies in Ardbeg’s Vintage_Y2K series is a smoky anomaly. They mark the malt’s revival by uniting unique spirit from the Distillery’s historic 51-year-old still (revered for its long service before being retired in 2001) with whisky-making techniques new to Ardbeg.

To celebrate that throwback spirit in the series’ second release, Ardbeg’s Director of Whisky Creation was inspired to experiment with his favourite sherry casks. And so, Dr Bill Lumsden MBE finished a parcel of that millennium stock in hand-selected Amontillado casks – a first for Ardbeg. Combined with classic, bourbon-aged Ardbeg, the sherry casks bring to life an exceptionally delicate whisky, filled with notes of creamy toffee, almonds and tobacco. A year older and even more limited than the series’ first Vintage_Y2K release, the 24 Years Old bottling promises to be highly sought-after by collectors of Ardbeg. The whisky’s custom ABV of 47.8% has been especially selected to enhance its smoky flavours.

Dr Bill said: “The ultra-rare whiskies of our Vintage_Y2K series are hugely precious, since they mark the start of a new generation of Ardbeg. Older and even rarer than its predecessor, the 24 Years Old is a real treat for Ardbeg super-fans.

“Distilled in Ardbeg’s historic still, its spirit is some of the last created before it was retired. And while Amontillado sherry is an all-time favourite of mine, we have not used them before to finish an Ardbeg. Combined with classic Ardbeg, their wood creates a sublimely delicate whisky. Sherried notes of toffee and nuts meet bonfire embers and coal tar soap, with an edge of menthol. A fitting celebration of Ardbeg’s rebirth.”

The Ardbeg history books recorded another significant development at the Distillery in the millennium. As a few dedicated fans hatched a plan to ensure the Distillery’s doors never closed again, the Ardbeg Committee was born. A quarter-century later, that loyal fanbase is an Ardbeggian institution, spanning more than 140 countries and 200,000 strong. The Committee is free to join at ardbeg.com.

Ardbeg Vintage_Y2K 24 Years Old was recognised with a Double Gold award at the International Spirits Challenge 2024.

RRP: £680

www.ardbeg.com

Facebook: https://www.facebook.com/Ardbeg

Instagram: @ardbeg

Ardbeg Vintage Y2K 24 Years Old Tasting Notes:

ABV: 47.8%

Colour: Bright Amber

Aroma: Pungent, deep, aromatic and spicy, with beautiful notes of creamy toffee, flowering blackcurrants, creosote, coal tar soap, antique leather and almonds. With a splash of water, hints of charcoal, graphite and damp moss emerge, along with a distinct sooty note.

Taste: Astonishingly powerful and spicy on the palate, with a burst of deep intense, smoky flavours. Coal tar mingles with woodsmoke, while antiseptic lozenges meet bonfire embers. The Amontillado sherry casks are present, albeit in the background, with subtle notes of toffee, leather, cinnamon and clove.

Finish: Long and lingering, with hints of menthol, eucalyptus, linseed oil and charcoal.

RRP: £680

Ardbeg

Ardbeg prides itself on being The Ultimate Islay Single Malt Whisky. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts. Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox’. During the 1980s and 1990s, Ardbeg suffered from an uncertain future, and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well-established as a niche, cult malt, with a passionate following. Today, Ardbeg is one of the world’s most highly awarded smoky single malt whiskies.

The Ardbeg Committee

The legacy of the whisky was safeguarded in 2000 by the formation of the Ardbeg Committee. The Committee is made up of thousands of Ardbeg followers worldwide who are keen to ensure that “the doors of Ardbeg never close again”. Today there are more than 200,000 members of the Ardbeg Committee in over 140 countries. Committee Members are regularly consulted on new bottlings and expressions and are offered exclusive Committee bottlings. Members also receive invitations to special gatherings, tastings and events. The Committee, chaired by Master Blender Gillian Macdonald and Visitor Centre Planner Bryony McNiven, is free to join at ardbeg.com.

Awards

Ardbeg is one of the world’s most highly awarded smoky single malt whiskies. Since 2008, Ardbeg has won more than 50 gold and double gold medals in key whisky competitions. Ardbeg has twice been awarded ‘World’s Best Single Malt’ at the World Whiskies Awards (2010, 2013). At the 2014 Global Icons of Whisky Awards, then Distillery Manager Mickey Heads was voted ‘Distillery Manager of the Year’. The following year, Ardbeg’s expressions took the top three spots in Whisky Advocate magazine’s review of the best single malt Scotch whiskies under US$100. Meanwhile, both Ardbeg Corryvreckan and Ardbeg Uigeadail have been awarded gold medals at the 2016 San Francisco World Spirits Competition. Ardbeg Ten Years Old also won the Best Single Malt Scotch 10 Year Old at the International Whisky Competition 2019, while the Ardbeg Distillery won the Distillery of the Year 2019. In 2020, the International Whisky Competition awarded Ardbeg Corryvreckan first place for Best Single Malt Scotch, Best Single Malt Scotch (No Age Statement), Best cask Strength (Over 57% ABV), Best Peated Scotch and Best Islay Single Malt. Ardbeg Wee Beastie also earned first place for Best Single Malt Scotch Under 10 Year Old and The Ardbeg Distillery achieved another Distillery of the Year award. In 2021, Dr Bill Lumsden was awarded Master Distiller of the Year for the fifth time, and Ardbeg Uigeadail won World Whisky of the Year in the International Whisky Competition. In 2022, at the International Whisky Competition, Ardbeg was awarded The Distillery of the Year Award, while Ardbeg Ardcore won first place in Best New Scotch Release, Best Peated Single Malt and Best Islay Single Malt. In 2023, Ardbeg was awarded four Gold and eight Silver medals at the International Spirits Competition, Silver in the International Wine & Spirits Competition and Double Gold at the San Francisco World Spirits Competition. Ardbeg 25 Years Old was named the World’s Best Scotch Whisky at the 2023 New York Wine Spirits Competition, and received a Platinum medal at the 2024 San Francisco World Spirits Competition. In 2025, Ardbeg 17 Years Old was awarded Best Scotch Islay Single Malt at the World Whiskies Awards, and the Distillery was also recognised with the Category Winner awards for Ardbeg 25 Years Old and Ardbeg Corryvreckan. Ardbeg Ten Years OId and Ardbeg 25 Years Old both won Double Gold awards at the San Francisco World Spirits Competition 2025, and Ardbeg Vintage_Y2K 23 Years Old won Double Gold at the International Spirits Competition.

Ardbeg Vintage_Y2K series

This series of highly limited smoky anomalies from 2000, celebrates a momentous year for Ardbeg. When the Glenmorangie Company purchased Ardbeg in 1997, it inherited a Distillery ravaged by neglect. It took three years of renovations before full production was able to resume. By then, Ardbeg was under the expert eye of Dr Bill Lumsden, who made a number of changes, including a new cut point and more rigorous cask selection. Created that year, the whiskies of Ardbeg’s Vintage_Y2K series mark Ardbeg’s revival by uniting some of the final spirit from the Distillery’s historic still, with the very best of Dr Bill’s modern whisky-making techniques.

Released in 2024, Ardbeg Vintage_Y2K 23 Years Old was the series’ inaugural whisky. Crafted from some of Ardbeg’s very first spirit of the millennium, this single malt was aged in the finest bourbon and Oloroso sherry casks around, for notes of lemon balsam, linseed oil, soot and coffee.

Ardbeg’s historic still

While there were many changes during the Distillery’s renovation prior to 2000, the still in which the Ardbeg Vintage_Y2K whiskies were crafted was the same vessel which had served the Distillery for decades. However, the spirit of the Y2K series was some of the last to flow from that still, which was finally retired in 2001 after 51 years of operation. Now it stands proud in the Distillery’s courtyard, a landmark for the thousands of visitors who make the pilgrimage to Ardbeg each year.

The Glenmorangie Company:

The Company is one of the most renowned and innovative distillers and marketers of Scotch whisky brands worldwide and is part of Moët Hennessy, the wine and spirits division of Moët Hennessy Louis Vuitton. Headquartered in Edinburgh, Scotland, the Company produces Glenmorangie Single Highland Malt whisky and Ardbeg Single Islay Malt.

Cotswolds Distillery ‘Introducing Wychwood Harvest – Our Fourth Harvest Series Expression’ – English Whisky News

Fri, 03 Oct 2025 07:04:15 +0000

Harvest Series: Wychwood Harvest

We are delighted to announce the release of our fourth Harvest Series expression – Wychwood Harvest Single Malt Whisky (50% ABV).

This limited release of 1,500 bottles is crafted from a rare parcel of port and select bourbon casks laid down nearly ten years ago. It is our most accomplished tribute to port cask maturation to date and offers a bold and expressive single malt whisky.

Named after the ancient Wychwood Forest, near Witney in Oxfordshire, this latest release delivers a concentrated dark fruit character with structure and depth, featuring notes of stewed berries, blackcurrant, and dark fruit compote. These layers are complemented by soft vanilla from carefully selected bourbon barrels, with a gentle wisp of peat.

With its rich profile and striking presentation, Wychwood Harvest is a whisky to be savoured and collected.

This whisky is now available to buy on our website and in our three retail shops for £100 per bottle in Stourton, Broadway and Bourton-on-the-Water. Don’t miss out, buy yours while stocks last!

The liquid offers deep crimson hues from being aged in the Port casks and delivers a concentrated dark fruit character with structure and depth, featuring notes of stewed berries, blackcurrant and dark fruit compote.

These layers are complemented by soft vanilla from carefully selected bourbon barrels, with a gentle wisp of peat.

Head of Production – Alice Pearson

We release a new Harvest Series expression once a year, which celebrates the Cotswolds scenery through the art of painting by a local artist paired with our whisky is carefully selected by our Head of Production, Alice Pearson. This year’s release was inspired by a piece of art created by Oxfordshire-based artist Andrea Bates, which beautifully showcased the farming landscapes of the Cotswolds beneath a dramatic, cloudy sky.

At 25 years of age, our Head of Production, Alice Pearson, is one of the youngest female distillers in the UK. She personally selected the Port casks, which made this whisky such a distinctive expression, with its deep red colour and depth of flavour.

“I am really excited to introduce this latest Harvest expression both to UK and international consumers. We wanted to create a whisky that celebrates the traditions of the farming community which is bold and expressive.” – Alice Pearson

Listen to a snippet of Alice’s Harvest journey in her own words below. Keep your eyes peeled for the full video going live Friday 3rd October.

The Artist – Andrea Bates

The design for the presentation tube for this release was produced by Oxfordshire-based artist Andrea Bates, shown on the shelves in this image. Taking inspiration from the Cotswolds landscape and a nod to the farmland that produces the harvest, it depicts a stunning farming landscape set amongst a cloudy sky.

Compass Box: Brulee Royale at The Whisky Exchange – Scotch Whisky News

Fri, 03 Oct 2025 07:03:49 +0000

COMPASS BOX BRULEE ROYALE

The beloved, trailblazing blending house Compass Box has unveiled its latest release, Brulee Royale. This blended malt perfectly evokes the classic dessert, thanks to a stunning combination of single malts from Clynelish, Benrinnes, Speyburn and Ardbeg.

Silky vanilla custard and rich toffee notes define this limited edition blended malt from Compass Box. Combining single malts from Clynelish, Benrinnes, Speyburn and Ardbeg, it balances creamy sweetness with subtle smoky depth. Matured in ex-bourbon and custom American oak barrels, the whisky offers a layered flavour reminiscent of a caramelised dessert, with gentle spice and a hint of smoke.

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Coonawarra Cabernet: 15 top bottles from the 2022 vintage

Fri, 03 Oct 2025 07:02:25 +0000

Cabernet Sauvignon grapes in Coonawarra

Terra rossa. It’s the dense red, iron-rich soil that defines Coonawarra in South Australia and helped to build its reputation as one of Australia’s top regions for Cabernet Sauvignon.

But it’s not the only one…

David’s pick of the 2022 Coonawarra Cabernet listed below

£278.60 GBP

This Invergordon 50 Year Old 1974 is an exceptionally rare Highland single grain Scotch whisky, bottled by the Keeble Cask Company for its distinguished Fragrant Drops series. Distilled in 1974 and matured for half a century in a single bourbon barrel (#8), it was bottled in May 2025, yielding just 259 bottles. A luxurious old grain, it offers a remarkable journey through time with deep oak tones, polished sweetness, and refined complexity.

Why We Think You’ll Love It

A 50-year-old grain whisky—an ultra-rare expression of Invergordon.

Drawn from a single bourbon barrel (#8), bottled May 2025.

Just 259 bottles released for the Fragrant Drops collection.

Natural cask strength (46.0% ABV), non-chill filtered, and natural colour.

A stately dram with deep maturity and rare Highland elegance.

A whisky of exceptional age and grace—this is refined grain whisky at its most luxurious.

Old Particular Secret Islay 9 Years Old by Douglas Laing – Scotch Whisky News

Fri, 03 Oct 2025 07:01:23 +0000

Old Particular Secret Islay 9 Years Old

At Douglas Laing we are Fanatical About Flavour. Each of these Single Cask Single Malt and Grain bottlings are a celebration of taste above all else – chosen for their exceptional character, depth and individuality. We have purposefully kept the distillery ‘Secret’, setting aside expectations, inviting you to explore each dram with an open mind. Allow the Whisky to speak for itself through aroma, palate and finish… release your inner connoisseur!

£79.17

Our Old Particular Single Casks are a particularly sought-after range of individually-selected Single Malt and Single Grain Scotch Whiskies from all over Scotland. Each is bottled exactly the way the Distiller intended: without colouring or chill-filtration, and at high alcohol strength. This combination allows the cask to retain the naturally present oils, fats and enzymes in the spirit that enhance the quality of the nose, the mouthfeel and flavour profile of the Whisky.

Cape Winemakers Guild Auction showcases a new era of top South African wines

Fri, 03 Oct 2025 06:29:35 +0000

Cape Winemakers Guild Auction

The 41st Cape Winemakers Guild Auction has already set a new benchmark for South African fine wine, with a record number of lots scoring 95 points or higher from leading critics in pre-tastings.

A total of 48 rare and exclusive wines from South Africa’s top winemakers will be on sale, featuring 30 reds, 17 whites and for the first time, a fortified wine.

Speaking to Decanter at a pre-auction tasting of all 48 bottles, Samantha O’Keefe, chair of the Cape Winemakers Guild (CWG) said: ‘The lineup this year reflects the confidence that South African producers have at this stage in our growth and our evolution.

‘The elegance and the poise is something that you feel and that only comes with maturity and confidence. You’re seeing a new generation coming into their own,’ she added.

The CWG was founded in 1982, with the first auction in 1985. Membership of the guild is by invitation only, and the 42 winemaker members collectively choose the wines for each auction. These exclusive wines, made in limited quantities, are only available via the sale.

Highlights from the pre-auction tasting held in London, included the first-ever 100% Carignan on the CWG Auction: AA Badenhorst Family Wines Out of the Strong Comes Forth Freshness 2024, made by Adi Badenhorst.

Also made by Badenhorst is the first fortified wine to be included in the auction. The Saldanha Wine & Spirit Co, Saldanha Pale Dry Sea, Salt, Sand and Wind will be sold in 500ml bottles.

Other firsts for the auction include former Kanonkop winemaker Abrie Beeslaar’s first Pinotage under his own label: Beeslaar CWG Pinotage 2023. Lots also include the first red wine on auction for JD Pretorius: Warwick Auction Cabernet Franc-Cabernet Sauvignon 2022.

Hannes Storm makes his CWG auction debut with two wines: Storm Wines Bokkeveld Shale Pinot Noir 2023 and Storm Wines Bokkeveld Shale Chardonnay 2023. While John Seccombe also makes his inaugural appearance with Thorne & Daughters Sand Castles 2024, a Semillon-Sauvignon Blanc blend.

The 2025 CWG Auction is a hybrid event that will take place in person at the Lord Charles Hotel in Somerset West, South Africa, as well as online at Strauss & Co.

Online bidders will need to create a bidder’s account and register for the opportunity to bid online in real-time via the Strauss & Co website, or by telephone or commission bid.

Running alongside the main two-day auction is the CWG Protégé Auction, with online bids open until 6pm on 6 October. Lots include rare verticals, unique collections and tasting experiences with Guild members.

There will also be bottles made by young winemakers who are part of the CWG Protégé Programme, set up in 2006 to offer three-year internships to promote diversity and inclusivity in the South African wine industry. All proceeds from the Protégé Auction are channelled back into supporting the protégés.

‘The auction gives collectors unique examples of some of the greatest wines coming from South Africa,’ said O’Keefe. ‘They’re being given an offering that is on par with anything that they could get anywhere in the world – and they’re also contributing to the future and diversity of the South African wine industry.’

‘Historic’ auction with 19th century Bordeaux wines hits $11m at Zachys

South Africa’s next generation: Six brilliant winemakers forging a new scene

Cape Winemakers Guild 2022 auction sets sales record

The post Cape Winemakers Guild Auction showcases a new era of top South African wines appeared first on Decanter.

What to pair with Korean cuisine

Fri, 03 Oct 2025 05:00:19 +0000

Korean classic Bulgogi at Dongnae in Bristol.

The global rise of hallyu – Korea’s cultural wave – has enabled Korean cuisine to step confidently into the spotlight. Following the success of K-pop and K-drama, Korean restaurants are popping up in cities across the world, introducing diners to bold flavours and textures far beyond the now-ubiquitous kimchi.

‘Serendipitously… [this] has coincided somewhat with the huge surge in popularity of “natural” wines,’ says Duncan Robertson, chef-co owner of Korean restaurants Dongnae and Bokman in Bristol. ‘They are perfect bedfellows – the flavours of Korean food being so often formed by indigenous yeasts and wild fermentation.’

For Robertson, everyone ought to know about the beloved ritual of pairing samgyeopsal (grilled pork belly) with refreshing shots of soju, but with high-quality versions of the spirit and other traditional Korean beverages hard to find in the diaspora, wine – and especially natural wine – has become ‘the obvious choice’, he says, over ‘second-rate soju’.

Don’t miss the ultimate wine experience – book your tickets now for the Decanter Fine Wine Encounter London 2025

Pairing potential

Sommeliers previously working in modern European settings have had to adapt. Daniel Jeffs, general manager at modern Korean east London restaurant Calong, found pairing with sesame challenging, for instance. ‘It often overpowers subtle white wines and can create bitter flavours,’ he explains. But once past the initial learning curve, he found the best pairings came naturally: bright, aromatic whites for fish- and vegetable-led dishes, and chilled, fragrant reds for meat and poultry.

Husband-and-wife team Duncan Robertson and Kyu Jeong Jeon, Dongnae. Credit: Lola Laurent

At Somssi in Mayfair, a Korean fine dining venue at the Mandarin Oriental hotel, led by chef Jihun Kim, sommelier Andres Ituarte starts by asking whether a dish leans towards spicy, sweet, umami or fermented flavours. Spicy dishes are the easiest, with a rich, fruity white such as Viognier, a savoury old-vine Assyrtiko or a restrained New World Syrah softening the heat. For sweeter meat dishes such as bulgogi, he recommends earthy reds with a bit of grip, like Burgundy, Nebbiolo or Rhône blends. For eonyang bulgogi (barbecued beef) wrapped in a shiso leaf with ssamjang (a thick, spicy dipping sauce), you want something juicy, like Bodegas Albamar’s Capitán Xurelo (2022, £30-£31 Cave Bristol, Cork & Cask); Rebecca Lewis, general manager at Dongnae, calls this Galician red blend of native Spanish varieties a ‘magical bottle’ that enhances everything.

Zing is the thing

For umami-led dishes or fermented foods, vibrant wines with good acidity – such as dry Riesling or Barbera – keep things fresh, while Sherries, skin-contact wines and Ituarte’s personal favourite, oxidative Jura whites, stand up beautifully. ‘The richness and nutty character cuts like a knife through the big flavours of kimchi or jangajji [pickled vegetables],’ Ituarte explains. Skin-contact wine, others agree, is a good all-rounder. ‘Some of the less familiar flavour profiles found in skin-contact wines work well with some of the bolder flavours in Korean cooking,’ says Jeffs, citing dishes such as Calong’s take on the classic pajeon (spring onion pancake) and the spicy seafood noodle soup jjamppong.

At Dongnae, Lewis likes to pair vibrant orange wines with dishes such as the lobster naengchae, a summery native lobster and peach salad with a creamy pine nut dressing.

Kimchi fritters from Calong in east London

As Korean food grows in popularity, high-quality Korean spirits and rice wines may come into the mix. In California’s modern Korean restaurants, artisanal makgeoli (a creamy, slightly spritzy rice wine), cheongju (a clear, refined rice wine often compared to sake) and soju already feature on drinks programs, such as at Baroo in Los Angeles, where guests can choose from a wine or Korean sool (alcohol) pairing, including Korean drinks produced in the Golden State.

Jeffs notes how, at Calong, they have already begun tasting artisanal soju and are keen to feature it on their list in the future. But for now, he’s learning – like others – of the joys of pairing Korean food with more familiar tipples. As he explains: ‘One of our snacks from our opening menu, kimchi fritters, is great alongside a glass of crémant or, sometimes, just a nice lager.’

Star pairings to go with Korean food

Korean fried chicken with Champagne

Crisp bubbles cut through the rich, spicy glaze and crunchy textures, amplifying flavour while refreshing the palate. For the ultimate pairing, opt for a fruit-forward blanc de noirs, which brings enough ripeness to match the glaze.

Korean fried chicken

Bulgogi with Nebbiolo

Most Korean meat dishes work well with earthy, light- to medium-bodied reds. For bulgogi, the dish’s sweet, smoky richness finds synergy in Nebbiolo’s bright acidity, forest floor depth and spicy tannins – particularly if it has some age.

Kimchi pancake with Sherry

Oxidative wines are a safe bet with the deep gamchilmat (the Korean word for umami) of many dishes. For kimchijeon (kimchi pancake), fino and amontillado Sherries have enough depth to deal with the tang of classic cabbage kimchi, and enough acidity to offset the fried pancake. Oxidative Jura white or Vin Jaune would also do the trick.

Kimchi pancake

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The post What to pair with Korean cuisine appeared first on Decanter.

Inaugural Loxfest Will Take Place At South Street Seaport

Thu, 02 Oct 2025 19:18:58 +0000

It’s been two decades since South Street Seaport was a true seafood hub, but the Fulton Fish Market is coming back for a festive brunch.

Taste green hop ales at Broadstairs Food Festival

Thu, 02 Oct 2025 16:57:14 +0000

Shepherd Neame will also be among five Kent breweries taking part in a tutored tasting of green hop ales at Broadstairs Food Festival this weekend.

The event will take place in the town’s Festival Theatre from 4 to 5pm on Saturday.

Senior brewer and quality manager, Stewart Tricker, will present Hop Pocket (4.5% ABV), which uses hops harvested from Parsonage Farm, in Boughton-under-Blean, just a few miles from the Faversham brewery.

Tickets for this event are priced £12 per person, and include five half-pints of green hop ale. They are available from the festival website.

Shepherd Neame are a sponsor of the festival and a selection of their beers, including Whitstable Bay Lager, Spitfire Lager, First Drop, and seasonal Late Red, will be available at the festival bar.

“As a business, we are committed to using and championing local produce and suppliers, so we are delighted to support Broadstairs Food Festival,” said Shepherd Neame’s director of marketing and communications, Kathryn Tye.

“The event provides a fantastic boost to the town, attracting hundreds of visitors over the weekend, and we look forward to joining in the celebrations in our three local pubs.”

The post Taste green hop ales at Broadstairs Food Festival first appeared on Beer Today.

The post Taste green hop ales at Broadstairs Food Festival appeared first on Beer Today.

Rotten Gummies Paves The Way For A New Generation Of Iconic Candy Brands

Thu, 02 Oct 2025 16:41:01 +0000

The new gummy candies are a nod to old-school cartoons but with ingredients that modern consumers can get behind.

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The story behind a heritage beer revival

Thu, 02 Oct 2025 13:45:34 +0000

Arkell’s Brewery and French & Jupps have launched Ancestry (3.8% ABV), a cask ale collaboration between one of Britain’s oldest family brewers and Britain’s oldest maltster.

Alex Arkell (left), head brewer at Arkell’s, with James Marinos, from French & Jupps

Brewed exclusively for cask, Ancestry is a smooth, easy-drinking, session-strength dark ruby ale. It will be available in pubs during October and November.

Head brewer Alex Arkell selected a unique blend of French & Jupps’ heritage roasted malts to build a complex flavour profile. Expect notes of caramel, maple syrup, nuts, chocolate, and roast coffee.

The collaboration began in September when Alex and foreman brewer Bob Mercer visited French & Jupps’ historic maltings. They conducted an in-depth tasting and analysis of the malts, selecting the most complementary heritage profiles to shape the recipe.

In late September, James Marinos, from French & Jupps, joined the team at Arkell’s Victorian brewhouse in Swindon to help brew the final product.

Alex said: “It’s wonderful to work with another family business that has such a passion for their heritage and traditions, just like we do. We brew our beer in one of the oldest breweries in this country, they malt their barley in the oldest maltings — could there be a better collaboration of brewing heritage?”

James added: “It’s an honour to see our range of malts being used by a family brewer of the pedigree of Arkell’s. Together we chose a unique blend of our Crystal and roasted malts to give Ancestry a flavour which reflects the complexity and depth of our shared centuries-old craft. I’m especially excited to share and taste a beer with such a unique story behind it.”

The post The story behind a heritage beer revival first appeared on Beer Today.

The post The story behind a heritage beer revival appeared first on Beer Today.

Easy Jalapeno Popper Dip Everyone Will Ask For!

Thu, 02 Oct 2025 13:21:59 +0000

If you love jalapeno poppers but want a simpler way to share them with a crowd, this easy Jalapeno Popper Dip has all the cheesy, spicy flavor without the hassle of stuffing and frying peppers. Jalapeño Popper Dip For anyone who loves warm, creamy dips with a bit of a kick, this healthier Jalapeño Popper […]

Pork Chop Marinade

Thu, 02 Oct 2025 12:00:00 +0000

Stop making boring pork chops. You NEED this pork chop marinade, with soy sauce, brown sugar, garlic, Dijon, and citrus! It all comes together for the most juicy, tender, flavor-packed pork chop you’ve ever had!

The Secrets to Juicy, Flavor-Packed Pork Chops

The Secret Ingredient? Orange juice! It isn’t just for flavor; it’s acidity that tenderizes the meat, giving you melt in your mouth juicy pork chops.
No More Dry Pork Chops: This marinade locks in moisture so every chop turns out tender and flavorful, no matter how you cook it.
Versatile & Family-Friendly: Not just for pork! Use it on chicken or veggies for easy, delicious dinners everyone will love.

Pork Chop Marinade Ingredients

Soy sauce as brine: Soy sauce adds savory umami and helps brine the meat. Substitute with tamari (gluten free) or coconut aminos (soy free) if needed.
Citrus: Citrus juice not only brightens flavor but also tenderizes the meat. Orange juice is preferred, but pineapple or lemon juice works.
Pork chops: The marinade works for about 4 pork chops. Both bone-in and boneless cuts are great! You can choose your favorite.

How to Make Pork Chop Marinade

It’s so simple, all you need to do is mix a few pantry staples together! You’ll never buy store bought marinade again. Other must try marinades include my steak, chicken, and salmon marinades.

Combine Ingredients: In a medium bowl, whisk together soy sauce, orange juice, brown sugar, minced garlic, Dijon mustard, and black pepper. *Set aside a little marinade before adding raw pork. Then, brush it over the pork chops in the last few minutes of cooking for extra flavor and juiciness.
Marinate: Pour your marinade into a sealable plastic bag, then add the pork chops and allow them to marinate for at least an hour. *Marinating for a few hours or even overnight will make the pork chops extra tender and flavorful. Cook your pork chops with your preferred method. You can grill, air fry, or cook them on the stovetop. Discard any used marinade.

Alyssa’s Pro Tips

Cooking Options: This recipe works great on the grill, skillet, or in the air fryer. Each method gives a slightly different texture and flavor.
Don’t Overcook: Pork is perfectly done at 145°F. Let it rest for 5 minutes before slicing so the juices can settle back into the meat.

Pork Chop Marinade

Bright, zesty, and full of flavor, this Pork Chop Marinade transforms pork chops into tender, juicy perfection, with a secret citrus twist!

Course pantry staple

Cuisine American

Keyword easy pork chop marinade, pork chop marinade, pork chop marinade recipe, pork marinade

Prep Time 5

Total Time 5

Servings pork chops

Calories 252kcal

Author Alyssa Rivers

Gweilo is added to Keystone Brewing’s network

Thu, 02 Oct 2025 11:52:29 +0000

Keystone Brewing Group has announced a partnership with Hong Kong-based craft beer brand Gweilo, adding another international name to its growing portfolio.

From this month, Keystone will handle the brewing and UK-wide distribution of the full Gweilo range. This includes Neon Jungle IPA, Stereotropical Hazy IPA, and Luminoid Alcoholic Lemonade.

The partnership follows recent agreements with Bavaria-born Hofmeister, and Maison SASSY, founded in France.

“Gweilo is an exciting, international craft brand with a bold, playful spirit that resonates with today’s drinkers,” said Steve Cox, chief executive of Keystone Brewing Group.

“Bringing it into Keystone’s network is about scale, reach, and consistency — ensuring that Gweilo’s distinctive beers are brewed to the highest standards here in the UK, making them more widely available across both the on- and off-trade.

“This announcement comes at a time of significant investment in our brewing sites, aligning to our ambition of building a £100m portfolio that champions both global and iconic British brands.”

Ian Jebbitt, founder of Gweilo Beer, said: “Partnering with Keystone marks an important milestone for Gweilo as we look to expand our reach across the UK.

“Keystone’s scale, infrastructure, and distribution expertise make the team an ideal partner to help us bring our bright, adventurous beers to more customers, in more places, than ever before.”

The post Gweilo is added to Keystone Brewing’s network first appeared on Beer Today.

The post Gweilo is added to Keystone Brewing’s network appeared first on Beer Today.

20th anniversary for Hook Norton Flagship IPA

Thu, 02 Oct 2025 10:47:10 +0000

Hook Norton Brewery is raising a glass to 20 years of Flagship IPA, first brewed in 2005 to commemorate the 200th anniversary of the Battle of Trafalgar.

With a clear, light, copper hue, it delivers notes of sweet biscuit and zesty orange, balanced by a hint of peppery spice. Appropriately, it is hopped with the Admiral variety.

To celebrate, Hook Norton held a cask ale launch at its flagship pub in Oxford, The Castle. Customers were able to enjoy free samples of Flagship IPA, and to meet the brewers.

The next event on the horizon is a Trafalgar night dinner and drinks evening, at the brewery on 21st October. There will be a silent auction in support of Naval charities. Find out more and book tickets here.

“Flagship was created as a tribute to Naval history and became a standout in our line-up almost overnight,” said James Clarke, managing director of Hook Norton Brewery.

“Two decades on, it remains a proud part of our brewing heritage. These events are our way of saying thank you to the people who’ve supported us along the journey.”

The writer’s view

Adrian Tierney-Jones wrote a history of Hook Norton, Playing Hooky, to mark the brewery’s 175th anniversary.

“In a world where anything often goes with the phrase ‘IPA’, it’s wonderful to see that Flagship maintains a connection with the original style of beer that would have been brewed at Hook Norton in the years before world war one,” he says of Flagship.

“It’s a potent pint, a celebration of English hops and malt in the glass, an easy-drinking copper-coloured beer with a double act of biscuity malt and orange marmalade-like citrus on the nose, too, that draws the discriminating drinker in.

“On the palate, there is more of the biscuit-like desirability of the malt alongside the sunshine of the orange marmalade, before it finishes with a well-tempered bitterness and dryness that continues to elevate the palate.

“Full-bodied and dynamic, this is a worthy tribute to the men that broke the might of Bonaparte’s navy.“

The post 20th anniversary for Hook Norton Flagship IPA first appeared on Beer Today.

The post 20th anniversary for Hook Norton Flagship IPA appeared first on Beer Today.

'I lost six stone by eating the same quick £1.31 a portion lunch daily'

Thu, 02 Oct 2025 07:07:00 +0000

Fitness coach Emma has shared the 'daily lunch' she credits with helping her to lose six stone - and it's both quick and easy.

The star producers from Sancerre and the Centre-Loire you need to know about

Thu, 02 Oct 2025 06:51:32 +0000

Discover the new names to look out for in Centre-Loire

Climate change has taught winemakers everywhere to expect the unexpected, but in a marginal climate such as the Loire Valley, every year seems to bring fresh challenges.

In this changing and demanding environment, the art of the vigneron has never been more crucial.

Many of the wines featured in this report of the 2024 and 2023 vintages are made by the tried and trusted producers who, through experience and expertise, manage to craft wonderful wines year in, year out.

Here are some of the newer names to watch.

Scroll down to see the wines to buy from these Centre-Loire stars

Bomb fears delay Oktoberfest opening

Thu, 02 Oct 2025 05:47:21 +0000

The opening of Oktoberfest, in Munich, was delayed by several hours yesterday as police investigated a potential bomb threat, linked to a house fire in the city.

Oktoberfest in 2024. Photograph: Munish Ritesh/Unsplash

The house was found to have been rigged with explosives. A 57-year-old man suspected of starting the fire was later found dead. But police revealed he had been found with “a non-specific bomb threat relating to the Oktoberfest”.

Oktoberfest started on 20th September and runs until 5th October. So far this year it has already welcomed more than 3.5m visitors.

Just after 3pm yesterday, Oktoberfest organisers said: “Police operations at Theresienwiese have been completed. The threat has not been confirmed. Oktoberfest will open at 5:30 pm.”

The post Bomb fears delay Oktoberfest opening first appeared on Beer Today.

The post Bomb fears delay Oktoberfest opening appeared first on Beer Today.

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