Cranes Mulled Cider makes an ideal Christmas tipple

Cranes Ciders have launched new formats of their Mulled Cider ready for Christmas this year.

Cranes Mulled Cider is an absolutely luxurious blend of Cranes Premium Apple Cider with delicious festive flavours of cinnamon, cranberry & orange. Perfect for serving warm, for a delicious Christmas tipple or huddling round a fire pit. 

It is a naturally warming treat, to impress your guests or it makes the ideal Christmas gift. But don't forget that it makes the perfect self-gift, if you feel you deserve a treat yourself?

This year Cranes have produced an utterly gorgeous crafted gift set that contains a 75cl bottle along with a branded glass mug, too!

What does it taste like? Utterly delicious. Mulled wines can be a little harsh and a little bitter, but there's none of that bitterness with Cranes Mulled Cider. The cinnamon, cranberry and orange combine with the Cranes cider to produce a very sweet (but not overly sweet) mulled cider ideal for the long nights around Chirstmas time. It's absolutely divine with minced pies and stollen, or by itself. 

https://www.drinkcranes.co.uk

DeliVita, the posh pizza oven brand, ideal for Christmas gifting and cooking

DeliVita, the posh pizza oven brand, has a range of accessories that would delight anyone this festive season as well as a new gas-fired pizza oven priced at £349 which would be a real treat. 

Its gorgeous and functional Pizza Cutter in particular is popular for gifting. It's handmade in Yorkshire from stainless steel, features olive wood handles and effortlessly cuts pizzas and flatbreads perfectly. 

Also, they have a Pizza Pack that will make eight of the finest, most delicious Italian inspired pizzas that come with authentic Italian tomatoes, mozzarella and a selection of meats. If budgets stretch a little further there's also the gorgeous DeliVita Leather apron that is handmade using Italian buffalo leather.

DeliVita Pizza Cutter £49.50

The dream Christmas gift for every pizza lover, the DeliVita pizza cutter is handmade in Yorkshire using Stainless Steel and Olive Wood and is the absolutely perfect tool for effortlessly and quickly cutting your cooked pizzas and flatbreads into the perfect slices.

DeliVita Pizza Pack £49.95 

DeliVita’s pizza spinning experts have carefully chosen the best of British artisan ingredients, with a little help from Italy, to ensure authentic Italian pizzas are created using the finest ingredients, sourced from small and ethical producers, using traditional, time honoured methods.

The pack includes eight vegan pizza dough balls, Moons Green Pepperoni, Moons Green Pizza Nuggets, Moons Green NDuja, Mutti Aromatica Pizza Sauce, Tiino Fior Di Latte Mozzarella,  

DeliVita Leather Apron £139.50

Made by hand and using carefully selected sturdy Italian buffalo leather, the luxury DeliVita leather apron is extremely light, flexible and comfortable to wear. It is fitted with high quality naturally tanned belts and straps, an easy adjustable buckle clasp and even a hand tea towel loop.

I also wanted to let you know that DeliVita has recently expanded its range to include gas-fired ovens for the very first time. In particular it has a entry level pizza oven called The DiaVolo that retails at £349 and comes with all accessories such as a pizza peel, temperature gun, carry case, cover and regulator if people wanted to splash out a little more on a present that will be enjoyed by all the family this Christmas. 

https://delivita.com

Have Yourself a Merry Little Christmas... Kebab? Yes! With I am Doner!

Oh! You better watch out, you better not cry, you better not pout we’re telling you why! The Christmas Dinner Doner is coming to town. That’s right, a Christmas dinner... but in a kebab!

Better kebab brand, I am Doner, are encouraging everyone to don your ugly Christmas jumpers and brave the cold for a visit to one of their stores as they bring back this legendary Christmas special.

Packed full of honey and sage roast turkey doner with roast potatoes, shredded sprout, crispy parsnips, red cabbage, root vegetable and cranberries, smothered in turkey gravy, all in a wrap or in a bowl. And those who don't eat meat needn't feel left out, because a vegan option is also available.

The special will run right through to the end of December in all its UK stores.

Founder, Paul Baron said: "After the incredible success of the Christmas Kebab in recent years we’ve brought back and expect it to be bigger than ever before as we introduce it to our new customers at our London, Liverpool and Datchet stores! With each kebab featuring at least ten items of veg we are providing 2 of the five a day, making it much more than a guilty pleasure, or you could even say ‘elfy!”

https://www.iamdoner.co.uk.

Salcombe Brewery Co. Announces Black Friday Donation to Devon Environment Foundation

The Salcombe Brewery Co. is delighted to announce it will be donating 10% of the profits from its Black Friday (24th November) online sales to the Devon Environment Foundation.

Jordan Mace, who is MD of Salcombe Brewery Co. explains: “Black Friday has become a huge commercial event over the last few years but we don't think it sits well with the spirit of Christmas. To redress the balance and put the focus back on the festive ethos of giving and sharing, we've decided to make a donation to the Devon Environment Fund this year. We're very excited to be supporting an organisation that, like us, feels passionate about our local environment.”

The Devon Environment Foundation provides grants for grassroots projects that regenerate nature. Some of the projects they've recently awarded funds to include 'Save our Seagrass', 'Devon Birds' Swift Boxes' and 'South Hams Marine Life Rescue'. Salcombe Brewery Co. donated 10% of all profits from online sales on Friday 24th November to support the work of this foundation.

For further information on Salcombe Brewery Co. please visit www.salcombebrewery.com follow Salcombe Brewery Co. on X, Facebook and Instagram.  

For further information on The Devon Environment Foundation please visit www.devonenvironment.org or follow them on Instagram, Facebook or X.

Experience the changing seasons and celebrate the festive season at Auberge du Lac

With festive menus, and events that embrace the natural beauty of The Brocket Hall estate, it's a magical time to visit Auberge du Lac.  

The restaurant, housed within a former hunting lodge on the grounds of the picturesque estate proudly re-opened earlier this year under the guidance of new Head Chef, John Barber. Since then, this young, culinary talent has been delivering a more relaxed style of dining at the beautiful lakeside location.

Working closely with kitchen gardener, Lucy Hawkins, John is focusing on sustainability and seasonality to enhance his modern British style of cuisine.

In a little over a year, Lucy has transformed a one-acre site, employing the no-dig method, into a fertile garden which is supplying Auberge with fresh produce and supporting local biodiversity.

Dishes created by John make the best use of her seasonal crops which are growing within metres of the tables where they'll be served. Thus this is soil-to-plate dining at its best.  

John is also prioritising using the most local and sustainable suppliers across Hertfordshire and the surrounding areas, who can deliver the freshest and highest quality ingredients for his exquisite and flavoursome food.

Front of house, it is Scott Foster with a wealth of experience in luxury hospitality ensuring the ambience, drinks, and service match the incredibly high quality of John Barber's food. 

This winter the team is excitedly preparing to welcome guests for their first festive season, and have some wonderful events planned. From foraging to New Year's Eve feasts, see what's on at the new Auberge du Lac! 

Autumn Forage & Lunch with The Hitchin Forager 

On Thursday 30 November, join The Hitchin Forager, Jane Simmons, for a seasonal forage around the grounds of The Brocket Hall Estate followed by a three-course lunch at Auberge du Lac.

Along with their own kitchen gardener, Lucy Hawkins, wild food expert Jane will share her local knowledge helping you identify wild ingredients you can forage and cook at home.

After the guided forage, enjoy a glass of our finest Fili Extra Dry Prosecco and a beautiful lunch at Auberge du Lac prepared by John Barber, using some of the ingredients growing naturally on the estate. £85 pp 

Christmas Wreath Making Workshop with Lucy Hawkins 

On Thursday 7 December, create you can create your very own Christmas wreath over minced pies and mulled wine with the help of our kitchen gardener and trained florist, Lucy Hawkins. 

To create your beautifully natural door display, you'll be working with fresh mixed textures, varied evergreen foliage, berries, and cones all sourced directly from the estate grounds. There's no glitter or plastic here! 

After you have created your dream wreath, it's time to relax over lunch, John Barber's festive menu with a choice of dishes, accompanied by a glass of our finest Fili Extra Dry Prosecco. £120 pp

John Barber's Festive Menus 

Head chef, John Barber, has created two exquisite menus, Set Lunch and Tasting, which will be available alongside his a la carte offering between November 30 & December 29. 

Whether you are celebrating with friends, family or colleagues, dining at the atmospheric lakeside restaurant is guaranteed to get you into the Christmas spirit. £65 pp & £95 pp.

Auberge du Lac New Year's Eve at Brocket Hall 

This New Year's Eve, Auberge du Lac will be hosting guests in the Splendour of The Ballroom at Brocket Hall. 

John Barber has created a celebratory menu which includes Lobster Canapés,  Game, Halibut and Beef Wellington -  a truly special feast which will be paired with fine wines. 

The party will go on till late as we countdown to 2024 with a live pianist, DJ, and Laurent-Perrier champagne served as the clock strikes Midnight! £320 pp

Where is Auberge du Lac? It's at Brocket Hall, Welwyn, Hertfordshire, AL8 7XG.

You can call them on 01707 368700

www.aubergedulac.co.uk

Opening Times

Open Thursday to Sunday for Lunch from noon to 2.30 pm and Dinner from 6 pm – 9 pm with a choice of menus; 7- 7-course tasting menu £85 + wine flight £45, A la carte, Set £39 and Specials. Open Sunday lunch for a 3-course Roast from noon to 3 pm £65

For up-to-date information on all events follow Auberge on Instagram and Facebook.

 At just 33 years old, John Barber has already had an incredible career. Following an intensive apprenticeship at The Mandarin Hotel Group in London and Thailand,  a stint in Paris with famed chef Charcutier Giles Verot, John joined Bar Bouloud (part of the Mandarin in London) and within three years became Executive Sous Chef and Executive Head Chef. 

A period at the D&D Group followed, where John opened 14 Hills at 120 Fenchurch Street, London.  The opportunity to put Auberge back on the map as a foodie destination has seen John relocate to Hertfordshire with his young family to start an exciting new chapter. 

Stir Up Sunday Comes Early to The Food WorksSW

Stir Up Sunday, the Victorian tradition of stirring the mixture for Christmas pudding and making a wish, has come early to North Somerset's The Food WorksSW with Butcombe Brewery. 

In preparation for the busy festive season in their pubs, the Bristol-based brewery recently produced enough Christmas pudding mixture to make 1,000 Christmas puddings at the food and drink innovation centre in Weston-super-Mare. 

As well as making Christmas pudding, Butcombe's chefs from across the country, including chefs from  the Liberation pub group in Jersey, spent a week in the specialist kitchens at The Food WorksSW perfecting some of the brewery's delicious Christmas creations and training for the holiday season under the watchful eye of Butcombe's Head Development Chef Jasper Prickett. 

Forthcoming delicious festive dishes prepared by the chefs included sticky figgy pudding, toffee apple, fig and chestnut crumble, mince pie ice cream, gilt head bream and Ox Cheek Wellington.

Butcombe Brewery hires the state-of-the-art kitchens at The Food WorksSW for menu development, training and business meetings throughout the year and make full use of the food and drink innovation centre's specialist equipment and spacious well-equipped kitchens.

Jasper says, “The Christmas pudding mixture we made in the commercial kitchen at The Food WorksSW is now currently steeping and will be ready to be shaped and steamed for the festive season and sent to all our pubs for Christmas Day."

He added: "We're really big fans of The Food WorksSW and we absolutely love it there. It offers so much and meets all our needs for menu development, training, equipment, storage, even meeting space. It's also in a great location just off the motorway so it's easy for all our staff to get to.”

Zoe Plant, who is new product and innovation manager said, “Whether it's equipment you need or expert technical advice, if you are a food or drink brand, be it big or small, you'll find everything you need at Food WorksSW and at very reasonable rates, too. You can hire any of our five specialist kitchens for just one day if that's all you require as we understand everyone's needs and budgets are different.

"Our top-of-the-range equipment within each of our kitchens, like the commercial kitchen Butcombe used, really do offer the perfect space for chefs and producers the chance to come in, experiment, develop and fine-tune food and drink products or menus.”

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, under half an hour from Bristol, and close to Junction 21 of the M5 motorway.

"It has state-of-the-art facilities including five product development kitchens available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products, prices begin at start just £96.90 per day (inc VAT).

Technical support packages are also available at the centre where a team of food industry experts provide technical support to businesses navigating their way through a range of food disciplines, from new product development and quality assurance, hygiene and food safety and efficiency. The team helps food and drink businesses develop products in a safe and efficient way.

For more information on how The Food WorksSW can help businesses, visit them at foodworks-sw.co.uk, or stay up-to-date follow @foodworks_sw on Instagram, Facebook and Twitter. A range of case studies can be found on the website and on The Food WorksSW YouTube.

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