Have you had your phytos today? That’s nutri-talk for the times.
Once upon a time it was thought that fats, proteins, carbohydrates, vitamins, and minerals were all the nutrients necessary for growth and health.
Now we know there’s another group of nutrients necessary for optimal health – phytonutrients. Despite its high tech ring, “phytonutrient” (from the Greek phyton for “plant”) simply means a “nutrient from a plant.”
Molecular science is finally confirming what mother always told us: “Eat your fruits and vegetables.” As you will soon learn, the power-packed nutrients that give fruits and vegetables their many colors also provide a lot of Mother Nature’s medicine.
4 Ways phytos are health food
While there are many phytos that have been identified, there are probably thousands more that remain to be discovered. The best known phytos are carotenoids, flavonoids, and isoflavones. Carotenoids include yellow, orange, and red pigment in fruits and vegetables. Dark, green, leafy vegetables are rich in the carotenoid, beta carotene, but the usual yellow color is masked by the chloraphyll, the green pigment in the vegetables. Flavonoids are reddish pigments, found in red grape skins and citrus fruits, and isoflavones can be found in peanuts, lentils, soy, and other legumes. You’re familiar with vitamins, now we have “phytomins,” which are less familiar, but equally important, health-promoting substances in food.
1. Phytos protect the body and fight disease. One day while I was watching my garden grow, I wondered how plants stay so healthy. They don’t wear sunscreen or a raincoat; they don’t go to the doctor. The answer: they make their own disease-fighting chemicals we call phytochemicals – phytos for short. The same phytos that help keep the plant healthy keep our bodies healthy. Phytos provide medicine for cell health. They help the cells repair themselves by stimulating the release of protective enzymes or those that rebuild damaged cells. Other phytos inhibit cancer-producing substances, reducing their ability to damage cells. When the repair squad can stay ahead of the damage, degenerative diseases, such as multiple sclerosis and arthritis, can’t get started. Phytos also keep cancer and cardiovascular disease in check.
2. Phytos fight cancer. Cancer starts with a cell out of control. As cells wear out or get injured, they replace themselves with new and healthy cells. Within each cell a network of inner controls (the DNA) keeps this process in check. But with this cellular cloning happening millions of times a minute, there are many opportunities for an occasional cell to defy the rules and get out of control. It may go on reproducing itself, eventually damaging the organ of which it is a part. Like a band of terrorists, the out-of- control cancer cells also try to infiltrate other organs by entering the body’s blood vessels and traveling to places near and far, a devilish process called metastasis. Some cancer cells are probably formed in every person every day. Yet the body’s own defense system recognizes these invaders and attacks. Almost always, the body wins the battle, so that these cancer cells either never have a chance to develop, or they are destroyed before they have a chance to spread or cause damage. Occasionally, the body’s defenses aren’t strong or effective enough to overcome these rebellious cells, and the person “gets cancer.”
Phytos fight on the side of the body. Carcinogens (cancer-causing substances) can enter the body from all kinds of sources: tobacco smoke, pollution, pesticides, or just plain bad luck. Carcinogens attempt to enter cells and change how they develop. But antioxidant phytos nab the carcinogens before they have a chance to cause cancer in the cell. If the carcinogen manages to infiltrate the internal controls of the cell, other kinds of phytos help to shut down the precancerous cell so it does not multiply into a gang and overrun the neighborhood. This phyto protective mechanism explains why cultures whose diets are rich in plant foods have the lowest rates of cancer. The Mediterranean diet, for example, emphasizes garlic, tomatoes, onions, fruits, whole grains, and olive oil – all of which contain cancer-fighting phytos.
Phytos seem to be the most cancer protective against epithelial cells, those that form the lining of organs, such as the mouth, lungs, bladder, uterus, and digestive tract. These cells are the ones most exposed to carcinogens. They also have a rapid turnover rate, meaning they’re replaced often. Even though there are anticancer phytos in all plant foods, those found in fruits and vegetables seem to be the most powerful. It’s not only what fruits and vegetables contain that make them effective cancer-fighters, but it’s also what they don’t contain-saturated fats and chemical pollutants frequently found in animal foods.
3. Phytos help hearts. Antioxidant phytos can interfere with the damaging effects of LDL cholesterol on arteries. LDLs, the bad cholesterol, become harmful after an encounter with a free radical, during which they are oxidized. And when artery walls are damaged by free radicals, it’s easier for oxidized LDLs to build up there. Antioxidant phytos, especially beta carotene, can block this process and thus prevent cardiovascular disease.
Is Alcohol Good for Your Health?
The studies claiming longevity and better health for wine drinkers should be taken with a grain of salt. It’s likely that the health benefits were due to the antioxidant properties of the red grape skins rather than the wine itself. The harmful effects of potentially excess alcohol on health may far outweigh the benefits of moderate intake. Better to eat a handful of red grapes or blueberries than drink a glass of wine if it’s health you’re after.
4. Phytos boost immunity. Phytos, such as carotenoids and flavonoids, mobilize the body’s immune cells, called natural killer cells and helper-T cells. These act like a protective armor to keep invading pollutants and germs from entering the cell.
All about antioxidants
One of the most important roles of phytos is acting as antioxidants. Here’s why your body needs antioxidants.
When the cells in your body burn fuel for energy they burn oxygen as well. When oxygen is burned, molecules called free radicals are released. Free radicals are like vandals loose in your body. They have at least one extra electron, giving them a negative charge, which drives them around the body looking for cells with which they can react. These reactions damage the DNA and other substances in cells. Much of the time the cells can repair themselves, but the cell neighborhood can’t protect itself from these gangs of free radicals all by itself.
Enter the antioxidant “police.” Antioxidant molecules have a positive charge, so when they meet up with the negatively-charged free radicals they neutralize them – handcuff them so they can’t do any damage. Your body needs more antioxidant police officers as you get older, since the body’s ability to repair itself diminishes with age. Antioxidants also help to prevent damage by carcinogens, such as ultraviolet radiation, tobacco smoke, and environmental pollutants.
16 Famous phytos
Currently, these are the most popular phytos that are known for their powerful antioxidant, anticancer, and heart disease protective properties. We call them “phytomins.”
Phytomins food source
Carotenoids (alpha carotene, beta carotene, and lutin) yellow-orange fruits and vegetables: carrots, cantaloupe, papaya, pumpkin, squash, sweet potatoes, broccoli, dried apricots, asparagus, kale, green leafy vegetables, peppers Lycopene tomatoes, tomato paste, tomato juice, guava, pink grapefruit, watermelon Beta cryptozanthin tangerines, papaya, oranges, peaches, mangoes, nectarines Flavonoids soy, green tea, tomatoes, sweet potatoes, cruciferous vegetables, citrus fruits, red wine, red grapes, onions Indoles cruciferous vegetables Sulforaphane cruciferous vegetables Isoflavones legumes (beans, peas, lentils), soy products Allicin garlic, onions Genistein soy products (e.g., tofu) Polyphenols green tea Anthocyanins wild blueberries, bilberries, black berries, Limonoids citrus fruits Sterols cruciferous vegetables, cucumbers, squash, sweet potatoes, soy foods, eggplant, whole grains, tomatoes Capsaicin chili peppers Elegiac acid Strawberries Lignans nuts and seeds
HINT: Cruciferous vegetables include broccoli, cabbage, brussels sprouts, mustard greens, kale, and cauliflower.
Libraries of information exist about vitamins, but phytonutrients are newcomers to the health- food table. There is currently a sort of phyto information war going on. On the one side, pill- makers are trying to package and promote phytonutrient supplements as the new magic cure-all. On the other side, researchers are trying to determine scientifically just what phytochemicals are in which foods and what good things they do for you. Here is information you need to know to separate the hype from the useful information:
Eat the real thing. Get your phytos from foods, not just from pills. Even reputable phyto supplements makers offer this grandmotherly advice. Like other nutrients, phytos operate under the biochemical principle of synergy (1+1=3). For example, flavonoids and carotenoids have more health-promoting properties when they are eaten together in the same food rather than when they are taken separately in a supplement. Each one of the hundreds (perhaps thousands) of yet-undiscovered phytos helps each other biochemically in the food – and presumably also in the body. Eating a whole tomato is better than popping a pill that contains a chemical isolated from a tomato. By eating a few florets of broccoli you’re not only getting the beta carotene you could get in a pill, but you’re probably also getting the health benefits of hundreds or thousands of other phytos that don’t even have names yet. And, of course, you’re getting vitamin C, fiber, and calcium, too.
Eat variety. Because each class of phytos affects cellular well-being in different ways, the best way to take full advantage of the best medicine nature has to offer is to eat a variety of fruits and vegetables. One phyto may bind a carcinogen to keep it from latching onto a cell; another may whisk carcinogens out of the cells; still another may handcuff free radicals before they are allowed to roam free in the body; still others stimulate the body’s own enzymes to break up potential cancer-causing chemicals. Certainly, a multi-vegetable salad is more heart-healthy and cancer-protective than an apple. (Better still, eat the salad for lunch and have the apple for dessert.)
Specific phytos fight specific cancers. For example, the phytos in cruciferous vegetables (e.g., broccoli and cauliflower) are most protective against colon cancer; the phytos in garlic are most protective against stomach cancer; those in tomatoes fight against prostate cancer; and those in cruciferous and dark, green, leafy vegetables reduce the risk of breast cancer. For optimal health, eat some of all of these foods regularly.
Food preparation affects the phytos. Usually, raw vegetables have more nutrients than cooked ones, but sometimes this is not true with phytonutrients. Cooking broccoli, for example, releases the enzyme, indole, that fight cancer. Crushing or chopping garlic releases the enzyme, allicinase, to produce the active phytonutrient, allicin.
Top twelve phyto foods
While nearly all plant foods contain health-promoting phytochemicals, the following are the most phyto-dense food sources:
- Flax seeds
- Citrus fruits
- Melons: cantaloupe, watermelon
- Pink grapefruit
- Sweet potatoes
- Chili peppers
- Legumes: beans, and lentils
Honorable mentions: green tea, red grapes, papaya, carrots, kale, nuts and seeds, eggplant, artichoke, cabbage, brussel sprouts, onions, apples, cauliflower, dried apricots, pumpkin, squash, spinach, mangos, and shiitake mushrooms.
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Fast food service manager resume
You want to turn responsibilities into accomplishments when you can. See some samples below: h2> 1 Functional resume food service worker; Contact; fast food service manager resume English. The resume for restaurant manager position must present a performer on varied restaurant management duties. Familiar with all common fast food restaurant activities. Then, give a brief overview of your experience in a powerful summary statement. July 30, 2020.
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With our free cover letter templates, you have a step-by-step guide to writing a cover letter that moves your resume to the top of the pile! JAMES HILL RESTAURANT MANAGER RESUME Dayjob Ltd, 120 Vyse Street, Birmingham B18 6NF T: 00 44 121 638 0026 W: www.dayjob.com Summary A talented individual who has had a life long interest in quality food, the hospitality industry and the latest culinary trends Feb 19, 2019 · Customer Service Manager Resume . Fast Food Managers run commercial establishments and make sure high-quality food and drinks are delivered to customers. Restaurant Manager Resume Sample. Highlights Budget administration Staff fast food service manager resume development Team leadership Revenue generation Customer service. You’ll soon have a fast food resume sample and cover letter that rises to the top, as cream always does. Barney Barnett. Food Service District Manager Resume. firstname.lastname@example.org.
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Talk up your academic achievements and any food or manager-related coursework. Outlet; Vestuario Laboral. The communications program includes media. Restaurant Manager Resume Sample. Writing your resume objective statement for a fast food fast food service manager resume position in this pattern will assure the recruiter that you are the right person for the job since you have shown to possess the qualities, experience, etc. Https www.expertresumes.com manager-resume-services. Jouer un rôle actif dans son propre perfectionnement professionnel. Restaurant Manager Resume Sample.
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We believe good food choices are good investments...that quality ingredients are a currency more valuable than any coin or dollar bill. We believe your body is a finely tuned vehicle. And it’s the only one you got. If you give it good fuel, it will take you to even better places. And we’re going places. We believe in a dining experience that leaves you feeling better on the way out the door than you did on the way in. We understand most people have no idea how good their body is designed to feel. But your body is the Vessel taking you through the voyage that is your life. And we’re here to make sure you travel well.
Partnerships We're Proud Of
We are committed to only sourcing produce and other goods from growers and partners we know and trust. We go to great lengths to work with individuals and organizations whose practices align with our own and if we can support locally, all the better. The ability to form personal relationships with these groups not only allows us to get to know the people behind the ingredients, but makes it possible for us to source the best ingredients they have to offer, week in and week out. It’s these high quality ingredients that ultimately dictate the flavors you’ll find throughout our menu, and gives us the flexibility to highlight new ingredients as soon as they’re in season and live up to the high standards we’ve set.
Food Forward Sourcing
We work to source local ingredients each season whenever possible. Not just because they are ‘local’, but because fresh ingredients taste better and supporting local vendors is a huge part of our identity. No matter what the season, our menu will always reflect the belief that great food has the power to bring people together and provide a path to a healthier lifestyle. Sure, our produce is sourced from many of Utah’s finest local farms and we go to great lengths to ensure our proteins come from the region’s most esteemed purveyors. Those ingredients serve as the staples within our unpretentious and approachable seasonal menus that are constructed with one goal in mind: create a well-rounded menu chalk full of menu items that we, ourselves, want to eat. And it’s just that simple.
At Vessel Kitchen, we look to highlight the craftsmanship of our menu and let our food do the talking. Our team believes that the best restaurant design possesses a level of subtlety and restraint that should almost go unnoticed. Sure, we have our share of eye-catching components — a stunning mural, or carefully crafted furniture from local artisans — but those will always be secondary to the layout, the lighting, the carefully cultivated mood. A well-designed restaurant shouldn’t distract from the food, and certainly not from the conversation. Instead, we strive to assemble a design motif that subtly contributes to memorable evenings when everything clicks: the meal, the service and the inviting environment that makes you feel like you’re home.


What’s on the menu?
Braised Pork Belly with Cucumber, Scallions, Hoisin, and Pickled Jalapeno…
The belly gets braised for hours and happens to be my Grandmother’s recipe.
Crispy Pork Belly with Cucumber, Scallions, Hoisin, and Pickled Jalapeno…
This belly gets roasted and the skin gets taken off to then be deep fried into crispy pork rinds!
Red Curry Coconut Chicken with Crushed Peanuts, Cilantro, Fried Garlic and Shallots…
Whole Chickens are roasted in a Thai Red Curry Sauce, while the skin gets crisped up and all tossed together.
Duck Legs with Fresh Ginger, Cilantro, Toasted Sesame Seeds, Fried Garlic and Shallots…
Those duckies get braised in some fairly awesome sauce for hours until the meat just falls all off.
See you every weekend with a SMILE!
By the way, we’ve moved on Saturdays, just one block North on North 7th and the waterfront!
Same spot in DUMBO on Sundays in the Tobacco Warehouse! WOOT!
Check it: Smorgasburg
From the bottom of our hearts. We love our fans and all the new comers and everyone who walks into a food market hungry for an adventure. This season was amazing and we can’t wait to come back in April.
We heart you!
And don’t forget, if you miss us, WE CATER! HOORAY!
You best come and get that Hot Steamy Bun before we go into hibernation!
But if you do miss us, so so much, just like we’ll miss you, make sure to call us, cause guess what?
WE CATER! YAY!
On Monday the 5th, we went down to the Rockaways to serve hot food to those displaced. Now we’re serving up food to help raise funds for the Rockaway rebuilding effort. Would you please join us in helping those in need?
November 15th at 7pm
Gowanus Loft, 61 9th Street
You can purchase tickets here:
WHAT: Also-Known-As Hanshik Korean Food Festival
WHEN: Sunday, November 18, 2012 from 1:00pm-5:00pm (AKA MEMBERS); 2:00pm-5:00pm (NON-MEMBERS)
WHERE: SIR Stage37, 508 West 37th Street (Between 10th & 11th Aves), New York, NY 10018
WHY: Because it’s a wonderful opportunity to explore more of what Korean food has to offer and to sample Korean-inspired creations by talented chefs!
COST: $10 per person!! If you miss out on the online registration, you can register at the door for $15 per person (pending available space).
We’ll be serving up Homemade Kimchi Pork Sliders! Boom!


- breaking the link between (the producers of goods and services) and (the people who use them)
- breaking [the link (between the producers of goods and services)] and (the people who use them)
Let me give another example that is more relevant to our daily life: "Combo meal includes beverage, desert, soup or fries". Which one is it?
- (beverage, desert, soup) or fries. (3 or 1 item)
- beverage, desert, (soup or fries). (always 3 items)
- red (wolf meat). (the meat is red)
- (red wolf) meat. (the wolf is red)


14 NOVEMBER 2022 | 11.00 – 13.30 CET
Webinar “The Sustainable Use: Organic Agriculture & EU Food Production”
The EU Focus Group in cooperation with the Czech Presidency of the European Union organised a workshop on 14 November 2022 to analyse the state of the Sustainable Use Regulation (SUR) and its impact on organic agriculture and EU food protection. The diverse audience included members of the European Commission, European Parliament, national governments, NGOs, and the industry.
The European Commission’s Way Forward seeks a drastic reduction of 50% of conventional pesticide volumes and an objective of 25% of organic farming by 2030. In the context of a major geopolitical crisis with serious concerns about food security, and with rising prices preventing all from having access to quality food, both goals need to be revisited. The webinar problematised the pertinent questions of how to boost organic agriculture, and with what efficient biocontrol solutions.
Pascal Michaux, Managing Partner of the EU Focus Group, outlined in its opening statement the need for farmers to have the proper tools, to develop organic agriculture and this includes plant protection product. The active substances need to be considered/assessed with due care, to ensure a clear communication with the society and farming community. Substances like copper, Spinosad or microbials are essential in biocontrol.
Jiří Šír, Deputy Minister of Agriculture of the Czech Republic, stressed in his keynote speech that the sustainability of food systems is a priority of the Czech Presidency. Binding national targets for reducing the use of pesticides and the complete ban in sensitive areas are just two important sources of disagreement amongst Member States, but also the Commission’s Impact Assessment that does not quantify the impact on different Member States. Mr Šír was persuasive about adjusting the legislative proposals to the current geopolitical situation with the war in Ukraine to ensure food security and the competitiveness of our farmers. His Ministry is committed to promoting alternative non-chemical methods, precision farming, and new genomic techniques in a pragmatic and constructive way to help farmers meet the objectives of all the strategies.
The first panel discussed the current paradigm change in EU food production. Mihail Dumitru, Deputy Director-General of DG Agriculture, highlighted how the climate urgency calls for alternative forms of food production crystallised in the Green Deal, the Farm-to-Fork and Biodiversity strategies. In his view, the 2009 SUR should be reviewed under the lenses of agroecology, precision farming, and biological active substances. The Commission takes the feedback seriously, especially as regards the methodology for setting national targets and sensitive areas. Mr Dumitru put in context the legislative packages with the Common Agricultural Policy and Horizon Europe and advanced a comprehensive analysis of the food security drivers. He also called for a comprehensive Action Plan on organic farming that studies the entire value chain from production to the final consumer.
Jitka Götzová, Director at the Ministry of Agriculture of the Czech Republic, stressed the importance of non-chemical plant protection products for the 17% of the Czech production that is organic. Ms Götzová spoke up for safety in food production beyond food security, showing strong interest in implementing smart farming and GTS while keeping Czech farmers competitive.
The French perspective was brought up by Daniel Sauvaitre, Secretary General of Interfel, who pointed out that the French organic food demand decreased in 2022 due to inflation, environmental factors, as well as preferences for local production. Mr Sauvaitre stressed that growers are in need of adequate tools at a time where new pests and diseases are arising, with the example of French apple production and the need for adequate products such as copper or sulphur. Conservatism in EU risk assessment should not prevent organic farmers from having access to key biologicals. He argued that food sovereignty, as French priority, cannot be achieved without available solutions for farmers.
The focus of the second panel was natural solutions and their contribution to a more sustainable farming. Martin Hlaváček, MEP Renew and Member of AGRI Committee, considered important to find enablers to support farmers to produce in a sustainable way. He identified four pillars to reduce the most hazardous products: provide availability of diverse plant varieties with genomic advances; scale up precision application of any active substance with technology; provide availability of less harmful organic substitutes with different metrics for environmental and health evaluations; and a market evaluation of the more sustainable products that adjusts product value to prices. For Mr Hlaváček, the European Commission is missing the opportunity to treat SUR as an element of a larger and holistic legislative package like Fit for 55.
For Andreas Huber, Corteva EMEA Field Sciences Leader, natural products can contribute to increase organic food production. Mr Huber presented the successful story of Spinosad, a natural insecticide produced by a soil fungus discovered two decades ago that is currently used in more than 200 crops across the EU. He also stressed the commitment of the industry with microbial biologicals or microbial biostimulants that would optimise the use of fertilisers. Mr Huber reiterated that organic farmers also require solutions against pests and plant diseases to maintain the levels of food production, which is why Corteva signed an industry-wide commitment to invest €4bn in the development of biological solutions for growers by 2030.
The lack of a clear definition of natural substances constitutes a challenge for Pavel Minar, Director at Ukzuz. He mentioned that the definition of non-chemical products under SUR is a novel one, including other kinds of products such as biological control agents that can act as plant protection products but also for other uses. That is the case of microorganisms, biostimulants (related to fertilisers) or semiochemicals (such as pheromones used for monitoring). Mr Minar called for integrating ecological farming systems in the SUR by excluding from the definition of chemical active substances some inorganics that are allowed in organic agriculture. Furthermore, Mr Minar suggested that a series of mechanisms should be in place: financial support for integrated food production and organic food production, specific data requirements for natural products, natural product experts and trainers for farmers, etc.
Eric Gall, Deputy Director at IFOAM Organics Europe, presented organic agriculture as a public policy tool with the French example that governmental support to develop organic farming was the best way to incentive French conventional farmers to adopt more sustainable practices. He raised his voice to concretise the statement that more production is needed by linking it to its long-term viability, for organic farming focuses on minimising inputs external to the agricultural productions. Mr Gall expressed disagreement with the volume-based harmonised risk indicator in the SUR proposal for discriminating natural substances that are used in organic farming. He therefore suggested alternative measurements such as area or application rate per hectare and welcomed a conceptual distinction between synthetic and natural substances.
To conclude the discussion, Pascal Michaux, stressed that placing adequate solutions for farmers is needed for both conventional and organic agriculture. Mr Michaux also highlighted that a risk approach, and not a hazard-based one, is more adequate for natural substances so that organic farmers have access to indispensable biologicals. In particular, specific attention should be paid to the national geographic specificities and agronomic differences across the EU. Natural substances can increase sustainable food production at affordable prices.
Did you miss our webinar? Check out the recording posted here.


Which of the three treats with chocolate is the best?
I have a sweet tooth. I am happy when I’m eating chocolate or most baked goods. So I chose three Disney treats and put them to the test. Choices are Mickey Milk Chocolate Bar, Mickey Chocolate Chip Shortbread and Tigger’s 2-RRRRRific Peanut Butter Cups. Which is best? Here they from best to worst.
Mickey’s Chocolate Chip Shortbread won hands down. It was exactly what you would expect from good shortbread, buttery, rich with a nice amount of good chocolate chip flavor.
Pretty good standard milk chocolate bar. Above Hershey, below Cadbury. Will satisfy the urge for chocolate.
Sorry Tigger. Love you but not your Peanut Butter Cups. They were dry, super sweet and powdery. Bounce outta here!
I hope you enjoyed my candy review. Time for the treadmill!


Our annual District Cub Cooking Competition was back again this year. Cubs from all over the district came together to show off their cooking skills to a panel of judges to take home the rolling pin trophy.
This years menu was stuffed eggs for the started. Chilli for the main and a no bake chocolate cake for the dessert. All this had to be cooked with no help from the leaders.
Some photo’s are below of what they all got up to.
The winners of the annual cubs cooking contest went to the 30th Rotherham for the Second year running. We can only wait to see what next year brings us.


Food Policy Statement
A school trip with YHA can be an exciting and strenuous adventure so the meals provided will maintain energy levels and keep children healthy as well as happy – any child staying with YHA on a full-board basis will be able to have all of their recommended 5-a-day.
YHA is passionate about the provision of food which is both delicious and ethically sourced, served at a price which represents excellent value for money to be enjoyed in some of the most stunning locations throughout both England and Wales. We are proud to carry Assured Food Standards’ Red Tractor accreditation for our fresh beef, lamb, chicken, pork and turkey.
During each evening meal, groups will be served a hot and cold buffet consisting of at least one meat and one vegetarian option, all served with accompanying vegetable and carbohydrate choices and finished off with a choice of two desserts (in those cold winter months, we’ll even make sure one of these is hot).
YHA endeavours to meet a range of dietary requests, whether arising from a medical requirement, religious commitment or as a matter of personal preference. All YHA asks is that at least two weeks in advance of your stay, any such requests are notified precisely by the group organiser. As it may not always be possible to accommodate late dietary requests, it is recommended that meal options are discussed at the time of booking with our knowledgeable contact centre teams.
As a charity, YHA reserves the right to pass any additional costs incurred for specialist meal provision on to the group however, YHA will mitigate these costs wherever possible.


Unterschied Mett Und Hack – There are different food across various countries, now what type of food do you love to eat? Have you ever thought to try something different?
You must have been through this. In this case, some might have been gone right and some wrong.
Well, it is not your fault to be in this condition. Not all have the same taste and choice and so as you.
Here one of the food that we are discussing is Ground Meat.
unterschied zwischen mett und hack
Now not all know the fact that there some technique to eat some food. This especially goes with non-veg.
So as with Ground Meat, now let us know about how can it be made or eaten.
What Is Ground Meat?
The other name of Ground Meat is called as mince and is one of the finely chopped meats that is done with a chopping knife.
Not all people know the trick on how can it be chopped. It is only done through experts and you can get it through shops.
The most common type of Ground Meat is beef.
In a different continent, there are other meats and that be of cow, sheep, goat, chicken and so on.
What type of meat are you inhabit to eat? If it is Ground Meat then you can get a lot much information here.
Ground Meat is known to be used in a variety of dishes.
It can be mixed with a variety of dishes and also taste good. unterschied zwischen mett und hack
So if you are fond of eating Ground Meat then you will have the choice to use them in a variety of dishes.
It is a meatball that you can fry, baked and even grill. It tastes yum and you can have them with any drink you prefer.
You can use Ground Meat to make kababs and another dish. As it can be used and mixed in plenty of food items.
Ground Meat taste goods and is a prominent choice among various.
Various cities have come up to introduce their patent dishes and with Ground Meat there are many of those.
How To Use Ground Meat Before Eating
When it comes to Ground Meat then before eating there is much necessary that needs to be taken care of.
You need to get it clean with water while repeating many steps so that it gets clean.
When it goes to cooking then you need to make sure that it is cooked well, as if left uncooked then you can get the chance of food poisoning.
There is a risk of contamination so one should follow safety steps while cooking Ground Meat.
There are always some steps and safety measures when it comes to cooking meat,
As they have the chance to remain uncooked and later there can be a problem in it. If it is left so then you can have a severe impact on your health.
So it is better to take care while going to make that happen.
You must have seen meat has been prepared under certain conditions and hence with the help of experts.
How To Learn Unterschied Mett Und Hack
When it comes to Unterschied Mett Und Hack/ ground meat then you can have various option to make it happen.
On top priority, we use the web, as it comes to the safest option where you can never come empty hands.
Here you need to place the recipe you want to learn and you will get many videos related to it.
You can also subscribe to certain channels where you can see what all hacks are coming up.
With the new recipe, you can learn and refresh your mood while eating something good.
You can always refresh your mind by eating something good, and what can be the best when you get something of your choice.
With the help of Ground Meat, you can cook a variety of dishes.
It tastes good when cooked with all spices and hence it is the prominent choice among people.
When you love cooking then you can find the ways through which you can make your family or loved one’s happy.
In some countries or cities, there are some pet foods that have to get attention and Ground Meat is one of those.
It is available in finely chopped form where it gets mixed with a variety of dishes.
So if you love to eat Ground Meat and your mouth waters then you buy it and cooked with different methods of your choice.
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The Benefits of Eating Certain Fruits Everyday
Fruit is a good source of vitamins, minerals and fiber. Fruits are also low in sugar and contain many antioxidants.
The benefits of eating fruit every day include:
- A healthy heart
- Healthy eyesight
- Weight loss
Introduction: What are the best fruits for healthy skin?
Fruits are a great way to get the nutrients that your body needs. They are also a good source of vitamins, minerals and fiber. Fruits can provide you with the antioxidants that you need to keep your skin looking healthy.
The best fruits for healthy skin are those that have high water content and contain high levels of antioxidants. Some examples of these fruits are blueberries, strawberries, oranges and apples.
Top 10 Best Fruits That Are More Than Just Pretty to Look At
Fruits are not just tasty and refreshing to eat, they also provide us with a variety of nutrients. Here is a list of the top 10 best fruits that are more than just pretty to look at.
Proven Benefits of Eating the Right Fruits For Better Skin
The best way to get the benefits of fruit is to eat them. There are many ways that fruits can help your skin, from the antioxidants in them to their natural moisturizing benefits.
The most common way people get fruit is through their diet, but there are other options. Some people drink fruit juice and others use natural beauty products that contain fruit extracts.
There are many different fruits out there and each one has its own particular benefit for your skin. Fruits such as strawberries, oranges, bananas, and blueberries all have other properties that can help with your skin health.
The Ultimate Guide to Eating Fruits for Glowing Skin: What to Eat, What Not to Eat and More!
What are the Best Fruits to Eat if You Want Glowing Skin?
Fruits are an important part of a healthy diet. They not only provide you with important nutrients, but they also have a significant impact on your skin.
A diet low in glycemic load and high in antioxidant-rich foods is beneficial for healthy skin. When it comes to what fruits to eat, the following are some of the best choices:
– Berries: these fruits have a low glycemic load and are packed with antioxidants. These include blueberries, strawberries, blackberries, raspberries and cranberries.
– Citrus fruits: these fruits contain high levels of vitamin C which helps maintain collagen production in the skin. They also have a low glycemic load and contain antioxidants such as beta-carotene and lycopene which promote healthy skin cell turnover. Some examples include
8 Great Benefits of Eating Fruit & How Fruits Keep You Healthy
Fruits are a great way to get essential vitamins and minerals. They also have fiber that help with digestion.
1) Fruits contain antioxidants that help reduce inflammation in the body.
2) They are a great source of vitamin C, which is an important antioxidant for immunity, metabolism and collagen production.
3) Fruits can also reduce your risk of heart disease, stroke and type 2 diabetes.
4) Fruits can prevent cancer cells from growing by blocking the growth of new blood vessels that feed the tumors.
5) Eating fruit helps you feel full longer because they have high levels of fiber which helps with digestion and weight management.
How Much Fruit Should You Eat Daily if You Wanna Have Healthy Skin?
There are many factors that have an impact on the health of your skin. But the most important one is the food you eat.
The best way to have healthy skin is to eat a balanced diet. This will give you all the vitamins, minerals, and other nutrients that your body needs to stay healthy.
An apple a day keeps the doctor away! As they say, an apple a day keeps the doctor away! Eating at least one apple every day can help you maintain a healthy weight, which in turn can lead to healthier skin.
In order to have healthy skin, one should be eating at least four servings of fruit a day. This is because fruits provide the body with the necessary vitamins and minerals that help maintain healthy skin.


The Spotted Calf
The Spotted Calf is a community owned Café in Holbrook, Derbyshire.
Although The Spotted Cow pub is run by tenants, The Spotted Calf is run by Holbrook Community Society its employees and volunteers. We provide high quality coffee and serve produce from a range of local suppliers
The café aims to create a community hub for people of all ages within the village and is a perfect stop for weary travellers from further afield.
We have a range of Teas and Coffees available to choose from.
Our coffee is roasted in Derbyshire by Peak Bean and our teas are supplied by Northern Tea Merchants in Chesterfield.
For children, or if like us you just like milkshakes... We also serve a selection of milkshakes, juices and soft drinks
We serve food from the following local, independent suppliers: Bluebells ice cream, Ripley, Owen Taylor, meat and pies and fresh bread from The Loaf in Crich
Our fresh cakes are baked on-site. If you're struggling to choose one we also offer a cake tapas so you don't have to.
A warm welcome awaits at this beautifully restored historic Community-owned Pub/Restaurant & Café in the Derbyshire village of Holbrook.
The room has been refurbished to a high standard and contains a brand new bed, a large walk in wardrobe, an en-suite bathroom, private entrance from the side of the pub and tremendous views over the Amber Valley.


It's summer ... at least where I live it is!! And summer means home-grown veggies ... at least where I live it does! And right now it is peak tomato season. If sunshine has a flavor, I think it's that of homegrown, sun-ripened, tomatoes! Store-bought tomatoes do not even begin to compare.
After a couple of disappointing years of growing tomatoes (for us), this year we are experiencing a lovely crop. Not an over abundance, but just enough that we are now eating tomatoes 4-5 times a week. I think all our tomatoes this year are heirloom varieties, many of which I grew from seeds I collected last summer from tomatoes bought from local growers and farm stands. Our garden includes little yellow pear-shaped tomatoes, Red Brandywine, Roma, Mortgage Lifter (if only!), German Johnston, and Cherokee Purple to name a few ...
So, when there are ripe tomatoes at hand my husband always requests a meal he enjoyed many summers as a kid ... Welsh Rarebit. What? In a nutshell it's a cheese sauce traditionally served on toast. But my husband grew up eating it drizzled over toast, fresh sliced tomatoes & crispy bacon! Doesn't that sound divine?! Thanks to a wonderful thing called the Internet (pre-Google!!) I searched and found a variety of recipes for Welsh Rarebit or "Welsh Rabbit." After a few experiments, I think I have found the one I like best, and it gets a solid thumbs up from my dear hubby, and kids, too!
Doesn't that look totally scrumptious??!! I think I filled this plate four or five times! I only stopped because the bacon, and the tomatoes, and the bread, and the Rabbit ran out :(
So here's the recipe:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup beer (stout, ale, or your fave brew)
1/3 cup milk
1 teaspoon yellow or dijon mustard (dry or liquid)
A dash of Worcestershire sauce
1 1/2 cups shredded sharp cheddar
1 egg yolk
Any bread that slices, toasts and holds together well - we like French baguettes/bread sticks, Portuguese Salaio bread, Ciabatta ... slightly dense breads.
Bacon, cooked to your liking.
Melt butter in a saucepan, add flour and whisk to mix with butter. Add beer & whisk until a smooth roux forms. Add milk and keep whisking until smooth. Add mustard and a dash or two of Worcestershire sauce and stir. Add cheese and stir until it is melted and smooth. Season with pepper and paprika to taste. Remove from heat and whisk in egg yolk. Serve immediately or store in refrigerator for up to 5 days (reheat to serve.)
Slice the bread stick to your liking and place on cookie sheet. Brush tops with olive oil and lightly toast under broiler. Flip over slices and lightly toast the other side.
Top toasted slices of bread with tomato slices & cooked bacon, then drizzle with cheese sauce.
Now savor and enjoy every bite, quickly, so you can get some more before it's all gone!!


A Delicious Rabbit Dish to Kick Off Your Weekend
|By Zachary Minot on April 6, 2012||
Eater visits Nick Anderer at Maialino for a quick video of his Coniglio al Forno, whole rabbit braise with olives, rosemary, and white wine. Happy Easter everyone!
"The rabbit is butchered into sections - the legs and shoulders are braised with chicken stock, prosciutto and white wine, the saddle and rack are pan-roasted with garlic and rosemary, the liver and kidneys are lightly butter-basted until medium rare. The whole thing is drowned in a sauce comprised of the rabbit braising liquid, a touch of veal stock, black olives, rosemary, garlic and Chardonnay vinegar."


Rachel Allen was brought up in Dublin and left home at 18 to study at the world famous Ballymaloe Cookery School where she still teaches, as well as being a busy TV chef, author, journalist, and mother.
Rachel‘s style of cooking is practical above all - simple but delicious food, ideal for family and friends. Her influences are both regional and global. The BBC described her as an "Irish cooking queen" and Good Food Magazine believe she "has put Irish cooking on the map in recent years".
She has a devoted fan base in the UK and Ireland. Her charming manner and effortless style make her a delight to watch and her popular television programmes have been broadcast in 27 different countries on 33 channels. Her 10th series, Rachel‘s Everyday Kitchen was shown on RTE and UKTV‘s Good Food Channel in 2013, and her series Coastal Cookery in 2015.
In 2010 Rachel was a main presenter of Good Food Channel‘s flagship programme Market Kitchen. Her first show in the U.S.A. was Rachel‘s Favourite Food for Friends in 2010 on PBS. Her more recent programmes have aired on The Cooking Channel, and Easy Meals were shown on TLC India in 2014.
Rachel‘s international reputation ensures a busy schedule, with event appearances including Taste of Dublin, The Halal Food Festival, Emirates Literary Festival Dubai, Gourmet Abu Dhabi, World Gourmet Summit in Singapore, and work with brands such as Carte D‘or in Turkey. Her brand work in the UK and Ireland includes Panasonic, VeryCook, O‘Brien‘s Sandwiches, Waitrose, RHS, and Avon.
Her hugely successful licensing deals have included tableware, candles and textiles, small electrical appliances, oven and bakeware.
In 2013 Rachel launched her own range of cakes and dessert flavoured confectionery.
Rachel is the author of over 10 bestselling cookery books, with her latest 'Coast: Recipes from Ireland‘s Wild Atlantic Way' published in 2015.
She has written for Irish lifestyle magazine Image, The Irish Mail On Sunday Magazine, Olive, Delicious and BBC Good Food Magazine.
Rachel lives in her seaside home on the farm at Ballymaloe in County Cork with her husband and children.
Irish celebrity chef and writer with an international reputation for her simple, no nonsense good food.


A Chinese legend dates the discovery of tea back to 2737 BCE. Shen Nong, father of Chinese medicine, had asked his subjects to consume only boiled water for health reasons. One day while he was boiling some tea leaves, he fell into the pot and he was immediately seduced by the taste.
All teas come from one and the same species, camellia sinensis. It is by either blocking or triggering oxidation that the cultivators choose the color of their tea.
Our black tea comes from the region of Darjeeling, in India, known for its pristine and cool climate. The family plantation that we have selected is more than 2000 meters above sea level. Its leaves offer a rich and complex bouquet of floral and vegetable tones.
We have selected our green tea from the yen bai region in Vietnam, known for its high quality tea producing plants that are centuries old. The cultivation altitude, in particular, allows the tea plants to produce bright green tender leaves. The vegetable tones in these teas linger in the mouth with a burst of freshness.
White tea makes use of more delicate cultivation options because of its more elaborate transformation method. Our white tea comes from the Fujian region of China and more specifically from the Wu Fi mountain range, known for the teas that are cultivated on its cliffs. It is harvested by hand at an altitude of more than 1500m. Its taste is subtle with slight aromatic tones.


Organic Jersey milk products
fresh from a West Country
COMING SOON... HOME DELIVERIES! WATCH THIS SPACE...
Our Organic Products.....
Non-Homogenised organic jersey milk fresh from the heart of Somerset. We produce many different blends of milk so please contact us for more information. Our three most popular kinds of milk are:
A rich and creamy milk. Containing a fat level of 4% and cream that sits on the top, this milk goes perfectly in a latte.
All the flavour but less of the fat, the perfect milk for a tea drinker. But at around 1.5% fat, this milk will still have a creamy layer on top.
While rich in protein and flavour, our skimmed milk is 0% fat. A perfect way to enjoy milk while considering the waistline!
Hand patted on-site our butter comes in salted, slightly salted, clotted and unsalted varieties. Our butter has nothing added to it except some organic salt if it's called for. We even save the buttermilk which is made in the traditional way and is brilliant for baking with.
Our in house creamery make a wondrous variety of delicious creams in all shapes and sizes! We make:
Cooked traditionally, naturally golden colour and with a wholesome creamy taste - scones will never taste the same!
Much thicker than your standard supermarket double, this cream goes hand-in-hand with any dessert.
The lightest of the creams. This runny and low-fat cream will make the perfect creamy coffee.
Whipping & Pouring Cream
These two go beautifully with ice cream and will be as thick as your average supermarket Double.
Ivy House Farm,
Tel: 01373 830 957
8:00 AM - 4:00 PM
Monday - Saturday
Please note we do not have a shop on-site and the farm is not open to the general public. However wholesale customers are welcome to make an appointment for collection from the dairy.
All orders need to be pre-ordered via email or phone by 10 am the previous day.


Cheese Board with Knives
Slicing cheese has never been more delicious! This sophisticated cheese board comes with 3 metal knives, designed to make cutting any type of cheese a breeze. With its round design and luxurious wood finish, this cheese board will be the centrepiece of your next dinner party. Get ready for effortless entertaining and impress your guests with your gourmet presentation!
Cut up your favourite soft, hard, and crumbly cheeses with the included 3 knives, all on the beautiful round acacia wood board. Show off your sophisticated taste with this perfect gift for any cheese lover.
Experience the ultimate cheese board! Our Cheese Board is the perfect way to take your charcuterie boards and cheese trays to the next level. With its classic round shape and sophisticated design, this board will turn any occasion into a unique culinary experience. Serve up your favourite cheeses, nuts, crackers, and more in style with this must-have appetizer essential!
Crafted from high-quality hardwood and featuring a deep grooved surface, this round cheese board is perfect for your favorite cheeses and snacks. Impress your friends with the perfect presentation of delicious food - get your Cheese Board today!
* Finish: Wood
* Material: Wood
* Dimensions: 16(L) x16(W)x1.6(H) inches
* Sold as Single piece
Easy to maintain - simply wipe it with a dry cloth occasionally.
This product is handcrafted, so a little imperfection add to the beauty of the product. There could be a slight difference in the actual product and the image shown due to the screen resolution of devices.


Goat Whey Protein Concentrate vs Goat Whey Protein Isolate
Which is the better choice?
Goat whey protein powder is one of the best sources of high quality, muscle-building protein, making it a popular choice among athletes, bodybuilders, and fitness enthusiasts. With its high branched-chain amino acid (BCAA) content and superior digestibility, it is perfect for promoting muscle recovery after strenuous exercise, or for simply fortifying diets that are otherwise low in protein.
What is the Difference between Goat Whey Protein Concentrate and Goat Whey Protein Isolate?
Whey Protein powders from goat’s milk are sold in the form of concentrates and isolates. The amino acid profile and BCAA content of the protein itself is identical in both whey concentrates and isolates, meaning that both products provide the same muscle building benefits.
The difference comes from how much protein is provided per serving, and in the amount of other non-protein nutrients contained in the powders. Goat whey protein concentrates are in the range of 30-80% protein by weight, while goat whey protein isolates must contain at least 90% protein by weight. The non-protein nutrients found in whey include minerals (primarily potassium, calcium, and sodium), carbohydrates (lactose), and fats. The less the whey has been filtered, the more of these nutrients remain in the powder.
Our Goat whey protein concentrate
The goat whey protein concentrate we use in our Goat Whey & Coconut Milk is produced via low temperature ultrafiltration. Ultrafiltration is the process of filtering the liquid whey through a porous membrane in order to remove much of the lactose, fat, minerals, and non-protein nitrogen (free amino acids, urea). This gentle filtering process ensures that the biologically active goat whey protein fractions, such as immunoglobulins and lactoferrin, remain undenatured, preserving their immune-boosting benefits. Because Goat Whey & Coconut Milk uses a whey protein concentrate, it retains more of the electrolyte minerals potassium, calcium, and sodium, which are essential for pH balance, hydration, muscle function.
The Verdict on Goat Whey Protein
Goat whey protein isolate and goat whey protein concentrate are both great choices for athletes and fitness enthusiasts. Those who want the maximum amount of protein per serving while restricting the amount of carbohydrates and fat in the diet should opt for a goat whey protein isolate. On the other hand, those who want a well-rounded supplement with the added benefit of naturally occurring electrolytes, goat whey protein concentrate would be the ideal choice.


December 1, 2018
Read on to know the top 10 ways technology is changing our food:
Genetically modified seeds: Technology has brought the invention of genetically modified seeds. These seeds grow into plants giving fruits and vegetables which have improved shelf life, better taste, and color. Technology has made possible combining the best features of varieties of plants developing improved breeds.
Satellite farming: Farmers find it easy to monitor large areas of farms with the help of satellite farming apps. Hence managing the farm can be easily done effectively.
Cheaper products: Technology has reduced the cost of production and distribution. Also, effective marketing methods benefit the customer. Imagine how delighted the customer will be to get good quality products at discount with the help of Couponobox.
IOT: Internet of Things has enabled the use of sensors to monitor the temperature of storing food, shipping time etc.
Monitoring and processing: Technology has enabled automation of various aspects of food cultivation. Right from watering to harvest, monitoring crop health and collecting information on weather, crop diseases, pest control etc. are made easy and innovative with the help of technology.
Drones: Drones are used to monitor large-scale farms. Sitting in his farmhouse, the farmer has no need to step out and sweat. He can get the pictures and view whether the plant is healthy or infested with pests, whether the flowering is normal and decide when the crop can be plucked.
Printing: Technology has enabled 3D printing on cakes. This is something that we have never imagined about.
Referring to recipes: Preparing any cuisine is easy now. There are lots of recipe videos showing the step by step methods.
Delivery: To order food from your favorite restaurant, you need not to travel in traffic and search parking space. Just a click in the app will fetch the food at your doorstep without delay. With the help of technology, even the delivery of food to the customer has seen immense change.
Apps for health-conscious diet: There are a whole lot of apps which highlight on a low glycemic diet, vegan diet etc. and help you focus on your fitness.


Organic Vegetables Available from Our Farm
Welcome to our organic vegetable page! For the first year we are offering organically grown vegetables and fruits all derived from USDA certified seed or plants. Our concept is simple: provide high quality vegetables that go from farm to table in the shortest time possible thru our local farmers market or thru direct sales. Our vision is to provide vegetables to local consumers, local restaurants to their specification, and also local food banks to provide for anyone in need. Below please find a sample of the vegetables and fruits we will provide (pricing TBD):
Green Tongue Lettuce
Merlot Lettuce (reddish in color)
Samish Hybrid Spinach
Golden Treasure tomatoes (good for storage)
Napolean Sweet (Bell)
We expect to change our line up as the season progresses as we use succession planting and our “menu” will change as the weather changes. We will be using cold frames and our greenhouse into late October to extend our season. We are doing additional testing on the feasibility of using grow lights over the winter to provide selected vegetables as well. More to come and we thank you for visiting our site.


Kountry Kafe & Katering
Located on the corner of Balsam St. and W. Central Ave., one block East of Hwy 13 in Fifield, WI, we offer a full breakfast, lunch, and dinner menu. Our chicken soup is still increasing in popularity – you can get our soup to go by the cup or by the gallon! We’ve been in business for over 28 years and if you’ve been here you know why. Catering is available for all of your special occasions.
Call us for take-out or with any questions
Come in and let our friendly staff help you enjoy a meal out. You’ll be sure to come back.
Sun: 7am – 7pm
Mon: 7am – 7pm
Thu: 7am – 7pm
Fri: 7am – 8pm
Sat: 7am – 8pm
Katering Service for Your Special Occassion
Our Happy Customers
Always great food and excellent service!! I will be back as always. Never had a bad experience.
Great place to eat. Great atmosphere. Great food. Cozy atmosphere.
Not only good food, but always treated like family. Thank you for your service, hard work and compassion for your patrons and for all the extras you provide for the surrounding community.
The absolute best place for breakfast and to die for chicken noodle soup! Karen and Kelly are the nicest ladies around! 10 out of 10 would recommend!


We all know how it goes. Friends and family are generous over Easter, easter eggs hang around for weeks following the long weekend and we find ourselves religiously snacking or finding excuses to eat an egg to get rid of it…
We’ve been trying out a few different ideas in the cucumber kitchen to free our cupboards of eggs and create treats good enough to share (or not…). Take a look at our favourites, get your children involved too for boredom busting fun over the Easter holidays.
NO BAKE EASTER MESS
350g Easter Egg chocolate
2 tbsp golden syrup
200g digestive biscuits
175g mini eggs
Any other decorative sweet treats!
This is the most simple of the lot. Basically, this recipe involves melting down mountains of Easter eggs (tip: use a mixing bowl over a saucepan of boiling water – this will help the chocolate melt without burning). Set aside a little chocolate to melt later on during decorating.
Add butter & golden syrup – keep stirring.
Put your digestive biscuits in a sandwich bag/freezer and beat them with a rolling pin. Let the children get involved if you’re feeling brave… Once complete, add these to the mixture and stir in.
Line a deep baking tray/tin with greaseproof paper and pour mixture in.
Set in fridge for 1 hour. Remove and decorate with rest of chocolate (melted down). Use mini eggs to stick in the drizzled meted chocolate for decoration. Decoration can be as simple or fantastically creative as you desire!
Then, square and share!
2 Ready made puff pastry sheets
Easter Egg chocolate – use as much or as little as you want. Note: Creme Eggs work amazingly in this recipe!
Start by melting your chocolate using a mixing bowl over a saucepan of boiling water.
Roll out your pastry sheet.
Spread a generous layer of chocolate over your sheet, being careful to cover ALL edges and corners.
Roll your other pastry sheet and lay on top. Make sure they are the same size and in-line.
Using a pizza cutter, cut your pastry into strips around 4cm thick.
Once complete, take an end of a strip in each hand using your finger and thumb and twist from both ends.
Line a baking tray with greaseproof paper and lay strips onto tray. Beat an egg and lightly wash over your strips using a pastry brush for a golden finish.
Cook for 20 mins at 200C. Best served slightly warm.
FROZEN BANANA & AVO BITES
3 Large Bananas
6 Avocado Halves, pipped
Easter Egg Chocolate
2 tbsp Coconut oil
100g Peanuts, crushed
50g Coconut, flaked
20g Sea Salt
Lolly sticks or Toothpicks
Melt your chocolate down using a mixing bowl over a saucepan full of boiling water. Add your coconut oil and stir.
Put your peanuts, coconut and salt into small dishes for rolling.
Cut your bananas and avocado into bitesize chunks and stick onto the ends of your lolly sticks/toothpicks. Make sure the stick does not go all the way through the chunk, we want this to be a blunt end.
Dunk your banana & avocado chunks into the chocolate so that they are fully coated. You may want to use a spoon to help completely cover in chocolate.
Next, dip into your topping of choice. Use your fingers to sprinkle any extra if necessary.
Stand on a baking tray lined with greaseproof paper.
Once solid, put your bites into the freezer. Eat straight from freezer for best results.
Let us know if you try any different toppings on your bites – we’d love to see pictures!


This dish is so comforting and easy to make. Even better if you can slow cook in a dutch oven for an hour or two (or more).
- 1 package Crimini Mushrooms
- 1 can Northern White Beans
- 1/2 large Sweet Onion, diced
- 1/2 Roasted Red Pepper
- 2 cloves Garlic
- 1/2 Lemon
- 1 tbsp Oregano
- Fresh parsely
- Fresh Rosemary tied, then removed after cooking
- 1 tsp Cayenne Pepper
- 1 tbsp Frank’s Red Hot Sauce
- 1 tbsp Nutritional Yeast or some finely shredded Parmesan
- Salt and Pepper to taste
- Using a dutch oven, turn the heat to medium-high.
- Once the dutch oven is hot, add olive oil or comparable oil. Add the diced sweet onion and turn heat down to medium and cook until almost transparent. Add salt during the cooking process.
- While the onions are cooking, drain one can of Northern White Beans and rinse.
- After onions are almost cooked, add diced garlic and diced roasted red pepper. Add salt, cayenne pepper, and black pepper.
- After the vegetables are mostly cooked, add the white beans and half the chopped parsley. Cover and simmer for 15-20 minutes. Stir occasionally.
Finish with the rest of the fresh parsely and arugula and squeeze 1/2 of lemon over dish. The beans go great with a side of garlic bread!


Planning for the worst: What municipal food policy leaders are learning from the COVID-19 pandemic (2020)
The Johns Hopkins Center for a Livable Future’s Food Policy Networks project hosted this webinar on June 22, 2020 with food policy leaders from four cities who talked about their experiences managing the COVID-19 pandemic. Learn about what strategies were in place before the pandemic, how their cities developed and implemented strategies to respond, the role of the community in their work, and what have they learned thus far. The presenters all hold positions within government and are members of the United States Conference of Mayors food policy working group. Speakers: Holly Freishtat, Food Policy Director, Baltimore, Maryland; Milele P. Kennedy, Food Policy and Program Coordinator, Indianapolis, Indiana; Edwin Marty, Food Policy Manager, Austin, Texas; and Latha Swamy, Food Systems Policy Director, New Haven, Connecticut.


New Year, New You! Join us for a virtual cooking class with Chef Lindsey Imber to start off a healthy 2021!
Chef Lindsey will be instructing us on how to make Greek Chicken with Roasted Vegetables over Quinoa. This can be made as a meal prep for during the week or enjoyed that night. Chef Lindsey will also discuss healthy nutrition habits and hold a nutrition Q&A.
Lindsey Imber is a classical trained Chef who studied Culinary Arts at Johnson & Wales University. After nearly a decade of working in restaurants and cooking for sports teams, she wanted to figure out how she could help people with her love of food. She has since received her graduate degree in Nutrition and Integrative Physiology from the University of Utah and is currently working as a clinical dietitian at the U of U hospital. Through her passion of food and knowledge of nutrition, she is able to help patients find happiness and health in every bite of food they take.
Ingredients NOT provided. Once you sign up, you will receive the shopping list for items needed to prepare the dish.


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Canape Rounds (#71070)
Item #: 71070
Pack: 560/2.85 G
UPC #: 041224710702
0g Trans Fat
Made In The USA
Roland® Canape Rounds are made in Holland. They are light, without being
crumbly. The cups measure approx 1.5" in diameter.
Roland® Canape Rounds are pre-cooked and may be eaten as is, although
flavor is enhanced with brief heating. Simply add your hors d'oeuvre
ingredients and bake together if desired.
Wheat Starch, Wheat Flour, Vegetable Shortening, Glucose Syrup, Salt,
Raising Agent (E503, E500, E450), Yeast, Egg Powder, Whey Powder,Wheat
Fibers, Flavouring, Binders (E466, E415), Milk Powder, Acidity Regulator
(E330), Emulsifiers (E471, E473).


Nestled in our leafy green, stone-cottage village of Hooton Pagnell, we’re delighted that what was previously ‘The Hostel’ has been re-branded and known simply, yet beautifully, as ‘1903’. A name which is reflective of the year the property was built, commissioned by Julia Warde-Aldam.
We aspire to continue the tradition of divine food in our village, as stared by Andy and Alison at The Hostel!
Due to the restrictions that we have all faced, 1903 was offering a delicious pre-order and takeaway menu, which has brought the community some truly exciting dishes to enjoy each weekend. We’re now ever so excited that not only will we be continuing our much-loved takeaway service, our Terrace and Garden dining is now open to diners for both Lunch and Dinner! (Yipeee!)
Dine by candle-light in our new marquee, or enjoy the British summer-time in our garden at 1903. Beautiful food, drink and service make for the perfect Yorkshire al fresco experience.
Using locally sourced, fresh and high-quality ingredients, all of our meals are homemade with love by our wonderful new chef, Antonio Bruni.
From family favourites to put a smile on your face, to innovative French and Italian inspired dishes, light-lunches, and not forgetting our delicious, classic Sunday roast! We do hope that you will continue to enjoy our cuisine, be it in 1903, at Hooton Pagnell Hall, or from the comfort of your own homes.
Our teams at both 1903 and Hooton Pagnell Hall, would also like to take this opportunity to thank you all, our local villagers, community, friends and family for the continued support of 1903. We have been so humbled by your custom and kind words of encouragement, especially during such uncertain times. So, a special to “Thank You!” to everyone who has been a part of our journey so far, we do hope that you continue to enjoy our Terrace & Garden dining and Antonio’s sublime menus.
A message from Chef Antonio Bruni!
“Ciao, my name is Antonio Bruni!
I come from Tuscany, from the coastal Maremma region. My family grew their own fruit & veg’, made their own tomato passata, olive oil & table wine. I was lucky enough to grow up surrounded by fresh & tasty ingredients and by people who respected their environment and what nature had to offer.
I worked in Florence, on boats in the Mediterranean Sea, in busy exciting London and in the Caribbean island of Bonaire where I learned many more cuisines and flavours.
What fascinates me is the link between people and ingredients. I am happy to be in Yorkshire, where I find the same connection between friendly people and delicious local products.
For updates on our menus and further indoor opening dates, please check www.hootonpagnell1903.com. Alternatively, you can follow us on your favourite social media channel:
Please call 01977 525 591 for reservations, or message 07500 318 088 for further enquiries.
Thank you! Love, team 1903 & Hooton Pagnell Hall, x


At Revel, we believe in doing things a little differently. Our trade is in making our community a better place to live in.
We do this by crafting products with the finest local ingredients: supporting our economy and connecting the people in our neck of the woods.
Revel Cider uses only 100% Ontario apples, hops, yeast, and botanicals. And we sell to the bars and restaurants that are a part of our community.
Ingredients are only half the story though. From the many farmers we’ve gotten fruits from to the wonderful people who’ve given their free time to pressing apples and bottling batch after batch, it’s always been about bringing people together.
In our experience, sharing a cider really does that.
Our founder Tariq saw that there was a lack of innovative, down-to-earth cider companies in Ontario, and even Canada. A lover of cider, he dreamt of breaking the rules – so he did. Working as an intern at Manorun Organic Farm gave him access to the best possible ingredients. Sharing the finished cider bolstered the best possible friendships.
After a few nights of revelling over a few delicious bottles, Revel Cider Co. was born.
In our first year of production we’ve won a Gold medal at the 2015 Ontario Cider Awards, a Bronze medal at GlintCap (the largest international cider competition in the world), and Tariq has won the Top 30 under 30 award from the Ontario Hostelry Institute.
At the moment, Revel Cider is only available at select pubs and restaurants across Ontario.Where to Buy


A fantastic digital cookbook you'll use every day.
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During the week from 6:30am to 9:30am
Weekends and public holidays from 7:30am to 10:30am.
During the week from 12:00am to 14:00pm
Weekends and public holidays from 12:00am to 14:00pm.
During the week from 19:00pm to 22:00pm
Weekends and public holidays from 19:00pm to 22:00pm.
Phone : : 02 55 40 00 00
Email : firstname.lastname@example.org
THE CHEF’S SPECIALS
Our chef proposes a selection of creative and seasonal menus. The dishes give pride of place to local and regional produce and specialties. Every course is subtly and deliciously presented in a combination of revisited tradition and exotic flavours.
Our cuisine is a combination of simple and generous gourmet delights.


MEQUON (WITI) — Last Fall, we saw a serious shortage in terms of the apple crop, due to mild temperatures last Spring, and a severe drought last summer. Demand was much higher than supply last Fall, and consumers were paying 30-cents more per pound for apples. The drought even led to a shortage of Honeycrisp apples, and Honeycrisps were $2.29 per pound at Patterson Orchards in New Berlin.
The good news: The apple crop is much improved as we head into this Fall.
As folks strolled through the Barthel Fruit Farm in Mequon on Sunday, September 8th, many were happy to see a stark contrast in the apple crop as compared with last year.
“Nothing was out here, so it’s nice to come and see the apples growing again,” John Vanbeckum said.
Vanbeckum and others were happy to be able to pick their own apples this year. In 2012, they couldn’t.


by Althea Zanecosky
The National Restaurant Association estimates that Americans annually eat more than 70 billion meals and snacks in restaurants.
The growing numbers of overweight and obese children mean that adults need to take more responsibility for helping children make good choices. When you’re dining out with your kids, it’s important to know how to make good fast food and restaurant selections.
Nearly one-third of children eat fast food every day, and those children who do eat fast food tend to consume more calories on a daily basis than other kids.
Studies from the Center for Science in the Public show that children eat nearly twice as many calories at a restaurant as they would when they eat at home. These increased calories lead to increased pounds and add to the child’s risk of becoming overweight.
Help is out there! Check out these resources:
• HealthyDiningFinder.com, a new website, helps diners search for healthy menu options nationwide by ZIP code, address or restaurant.
The site, staffed by dietitians and other nutrition experts and funded in part by the Centers for Disease Control and Prevention and the National Restaurant Foundation, lists menu items that measure up in such areas as calories (no more than 750 for an entree), fat (a maximum of 25 grams per meal) and deep-fried items (they’re banned in anything other than “very small” amounts).
About 30,000 restaurant locations are listed, representing nearly 250 chains and a handful of independents.
• Before it ceased publication recently, Child magazine surveyed the healthiest spots for dining out with kids. Titled The 10 Best Res-tau-rants for Families, this five-month project examined the children’s menus from more than 125 of the largest full-service chains.
Each menu was initially evaluated on these basic criteria: whether it contained at least two to four nutritious entrees, included a vegetable besides french fries and offered milk among its beverage choices. Child’s website remains active, so you can see the survey results at www.child.com.
• When Lea Davis went from a job as a founding editor of a magazine for fast-food industry executives to parenthood, her perspective changed.
She used her expertise to filter restaurant news and information to other parents through www.quickservekids.com. This website helps parents figure out how to raise their “Quicksies” to make good choices in a fast food world.
• The chain that brought us the highly successful Jared weight-loss TV ad campaign has taken menu fitness a step farther. Subway has introduced its new Subway Fresh Fit menu, a full line of better-for-you adult and kid menu items.
The new menu options seek to provide adults and kids with better on-the-go meals consisting of a low-fat, 4-inch sandwich and “fit” sides and beverages including sliced apples, raisins, and 1-percent milk.
Subway says the meals are based on sensible serving sizes, are low in cholesterol, total and saturated fat, and are a good source of nutrients such as vitamin C, calcium, and iron. www.subwayfreshbuzz.com/freshfit/meals.aspx
Plan Ahead. If you know you’re going out at night, feed the kids lower-fat foods earlier in the day.
Beware the chicken nuggets. Sorry imposters, they’re precooked in partially hydrogenated oils, then deep-fried. Steer kids toward lower-fat alternatives like pasta or a chicken sandwich. If you have more than one child, consider having them split an order of nuggets and a more nutritious offering.
Order the kid’s meal with some substitutions. Children often love the kid’s meal more for the fun box and toys than for the food. Ask to substitute healthier choices for the soda and the fries if possible. Many restaurants will let you substitute fruit salad, applesauce, or a baked potato for french fries. If not, order a single serving of fries for the table.
Say no to soda. Try low-fat milk or chocolate milk instead, or failing that, water or diet soda.
Healthy up your pizza. Introduce veggie toppings gradually and kids may learn to like mushrooms, peppers, broccoli and onions on their pizza.
Don’t ban dessert. Most of all, eating out should be fun. Keep the sugar and fat at reasonable levels by ordering from the kids’ menu with its smaller portions or by opting for a single adult dessert and spoons for everybody.
Remember that you are modeling food habits, so when you are eating out with the kids, follow healthy eating guides yourself!
Althea Zanecosky is a Philadelphia registered dietitian and national spokesperson for the American Dietetic Association.


Share a Meal at the Shelter!
January 10 @ 11:00 am - December 26 @ 1:00 pm
Because we all know that home-cooking is a great way to improve someone’s emotional and physical wellbeing, DVSCP is looking for volunteer groups to provide home-cooked lunches for our shelter residents beginning on Tuesdays this January! If you don’t have time to cook (we get it!)—some other ideas are pizza delivery, Panera sandwiches, Chinese food, or donate gift cards and an advocate will gladly pick up the food.
Volunteers will have access to our full kitchen to prep and cook the meal onsite, if needed. Any questions should be addressed to Stephanie Spurgeon at firstname.lastname@example.org or by calling 717-258-4806.


INTIMATE DINING ON YOUR TERRACE
Our In-House Chef
It is possible to engage the services of our in-house, Cordon Bleu School-trained chef. In close consultation with our guests, our chef can prepare for you an intimate dinner, according to your dietary preferences, making use of fresh organic vegetables from our own certified organic gardens, located in the village near the property, and locally-sourced meat, fowl, fish and seafood. The courses of the dinner may also be paired with local wines – both white and red – from internationally-renowned Tinos vineyards.


The gumbo is one of my favorite foods. We did pay $7.00 for a cup which was a bit high. I thought that it would not be filling however we found that it was plenty of gumbo.
There were three of us so we shared a Monte Cristo and fries. We ended up leaving the fries because the soup was so filling.
So if you want some delicious gumbo and a Monte Cristo sandwich, just hop on over to Cafe Orleans in New Orleans Square Disneyland! It is a fabulous meal!!
+Monte Cristo Sandwich


Amanda Burden joins Cheri Hill in the studio today, to talk about her magazine, Edible Reno-Tahoe. Amanda is the Editor and Publisher of the magazine, which has been running since 2010. Edible Reno-Tahoe is published six times a year, and covers all kinds of local food in Nevada. Throughout the year, special issues are published that are highlight issues, featuring specifically drinks and chefs.
Amanda has watched as local food and farming has spread throughout Nevada over the years, which she thinks is caused by people wanting to know more about where there food comes from. So many people now have gardens and grow their own produce. Or more recently on a larger scale, a local chicken farm that is able to ship out meat to restaurants.
You can pick up any issue of Edible Reno-Tahoe, and discover a number of local growers, restaurants, and even recipes for a healthier lifestyle.
Have a question for Amanda? You can contact her here.
You can listen to this episode, and others, on our SoundCloud page.


Sugar is a natural part of the food and drinks we consume. However, excessive sugar consumption can increase the risk of developing cavities and other serious oral health problems. Here are 5 dentist tips for reducing sugar consumption:
1. Watch what you are consuming
Being aware of how much sugar you consume is the most important step in reducing sugar intake. It can be as simple as making a conscious effort to lessen the quantity of sugar you use when you are cooking or baking, and not having that extra teaspoon of sugar in your cereal or coffee. You may also consider reducing sugar consumption by cutting down on sugary drinks – because they are a liquid, drinks such as soda, juice and energy drinks spread high volumes of sugar all over your teeth. Even if it is just the occasional switch – the less sugar the better for you and your teeth.
2. Read the label
Nutritional labels are the most reliable way to determining just how much sugar is in the food and drinks we consume. To use the label effectively, look at the amount of sugar per 100 grams – rather than the amount of sugar per serving value. Obviously, the less sugar the better. Try to aim for food and drinks that contain 5g or less (per 100g). You should also be aware of hidden sugars and the many different terminologies that may be used for sugar – especially fructose, maltose & dextrose. If the product you are consuming has over 15g of sugar per 100g, it would be wise to look for alternatives.
3. Ease into it
At first, the task of reducing sugar intake in your day to day life may be daunting – especially if you find out you consume a lot of it. The easiest way to get started is by making one change at a time rather than forcing a massive lifestyle change. It could be as simple as starting the day off right with a nutritious breakfast to prevent those midmorning sugar cravings. More ways to combat the sugar crave is to avoid your sugar triggers, meal plan and eat regularly, have a steady sleep pattern, stay active and replace any high sugar products with better alternatives.
4. Embrace the savoury
Perhaps the most effective way of reducing sugar consumption but at the same time maintaining high morale about eating is to embrace the less sugary, savoury foods that you love. Try to experiment with low-sugar recipes and try new foods that are not high in sugar. Some perfect examples are veggies and hummus, Greek yogurt with berries, smoothies with lots and lots of protein and homemade trail mix with the things you love.
5. Think about the benefits
Reducing sugar intake in your daily life presents so many health benefits – and not just for your teeth. It improves your mental and physical health, lowers risk of diabetes, and helps with weight loss – just to name a few. Reducing sugar consumption will mean that your teeth are less likely to decay – when left on teeth, plaque caused by sugar can lead to cavities. Meaning, the less sugar the better the dentist visit.
For more information on dental hygiene or to book your next examination, get in touch with the team at Carine Glades Dental Care today.


WHAT IS FITNESS ADDICT?
Protein is an important nutrient for weight loss. Getting enough can boost your metabolism, reduce your appetite and help you lose body fat without losing muscle. Protein shakes are an easy way to add more protein to your diet, and have been shown to help with weight loss. Healthbox Fitness Addict can decrease your appetite by affecting your hunger hormones. It can also help you feel full for longer, which can help you eat less and lose body fat.
Healthbox Fitness Addict contains CLA, Green Tea Extract, L-Carnitine, Chromium, Cinnamon & Digestive Enzymes which makes it best protein to lose fat.
HEALTHBOX FITNESS ADDICT PROVIDES
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- Fitness Addict is formulated for chloride conscious and hence no sugar added in this product.
- It is fortified with Digestive Enzymes protein abortion to swiftly fuel the protein requirement of the body.
- It is certificate form ISO, GMP, FDA, FSSAI.
HEALTHBOX FITNESS ADDICT DESCRIPTION
HEALTHBOX Fitness Addict is a premium quality, high protein shake designed to help you to manage your weight loss goals fitness Addict contains a full range of amino acids (BCAAs) glutamine the most abundant amino acid found in muscles.Fitness Addict protein powder make it much easier to the necessary nutrients to build muscles.Each serving contains 24g of protein 2g fat.
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Fresh Hot Cookies!
This year I am offering homemade holiday cookies to my fans. I’ll be making three varieties: chocolate chip, miso peanut butter, and gingerbread. I’ll be making the dough on my cooking show and cutting and baking the cookies to order. Just for fun, I’ll be using some naughty cookie cutters as well. Cookies will be meticulously packaged in Priority flat rate boxes and will arrive in 1-3 business days from the time of shipping. So, buy that carton of milk and try not to get crumbs in your keyboard.
Prices and packages are as follows:
Half dozen: 6 cookies any flavor combo, comes with a handwritten note
Dirty dozen: 13 cookies any flavor combo, comes with a handwritten note and signed print
Holiday Cookie Clip: To go with this special promotion, I will be making an exclusive 10-15min holiday cookie themed clip that will not be sold anywhere else but here!
Smell My Cookie: 1 pair of used and cummed-in panties (must purchase cookies)
Pup Cookies!: 1 ziplock sandwich bag of homemade dog treats
** Any custom clips purchased in conjunction with this promotion will receive a $25 discount **
I will only be accepting payment via Amazon Gift Card or at cash.me/$bananabrat
Please email me at firstname.lastname@example.org with “cookies” in the subject BEFORE sending to payment to confirm your purchase


Coconut Flour Pancakes
A delicious gluten-free pancake option.
1 ¼ cups eggs (Either 6 chicken eggs or 25 quail eggs, which is what Ariane used.)
1/3 cup coconut oil, melted
1/3 cup milk (She used coconut, but any kind of milk works.)
1 tsp vanilla
1/4 cup coconut sugar
1/2 cup + 1 tbsp coconut flour
1 1/2 tsp baking powder
1. Mix the eggs, coconut oil, milk, vanilla and coconut sugar in a large bowl.
2. Add coconut flour and baking powder. Mix again until lumps are incorporated.
3. Scoop a scant 1/4 cup each onto a hot griddle or pan for silver dollar pancakes; these are best suited to that size. (Ariane also recommends this recipe for waffles – to do so, beat the egg whites separately until stiff, then fold in and proceed as you would for regular Belgian waffles.)
Recipe courtesy of Ariane Resnick.
*This recipe has not been tested by the goop test kitchen.
This is one of Dr. Perricone's recipes for eating for beauty. Wild Salmon is probably the world’s most heart healthy source of protein. It is rich in long-chain Omega-3 essential fatty acids—the most beneficial kind—which protect heart health, inhibit inflammation, act as natural anti-depressants, increase feelings of well-being, and...
This is a refreshing way to use up any leftover turkey you might have from roasting a bird. Chicken works great as well.


There are many big celebs in Bollywood who are Muslims. In such a situation, you would feel that he must be consuming non-veg, if you also think so, then you are wrong. Let us tell you that there are some celebs who may have consumed non-veg before, but now they do not even touch non-veg.
Today we are going to tell you some special things about some such celebs.
You must have known Bollywood actor Aamir Khan . The actor has worked in many superhit films. Aamir Khan belongs to the Muslim community but still he does not like to eat meat. Earlier Aamir used to eat fish, chicken, meat and eggs. But then he left non-veg and became vegan.
Ayesha Takia has now said goodbye to films. Although she remains active on her social media even today. The actress got a lot of popularity from the film Tarzan. Please tell that Ayesha takes vegan diet, she used to eat meat earlier but now she does not consume meat at all.
Irrfan Khan is no longer with us but the memories associated with him are still with us. He may belong to the Muslim community but even after that he did not like to eat non-veg food. The actor had started consuming vegan food long back. He died on 29 April 2020.


A FRENCH-style bistro chain will become the latest to open a restaurant in the Royal William Yard – creating about 25 jobs.
Le Bistrot Pierre is due to start trading in February next year in the recently refurbished New Cooperage building.
The chain specialises in French food but is actually headquartered in the Midlands and has nine restaurants in that area and the north of England.
It is taking 3,800sq ft of space and will neighbour the Envy RWY hair salon, which held its launch party last night, and Le Vignoble, the wine business which has been trading for about six weeks.
The bistro will have about 120 covers inside the restaurant and a large outside terrace, and a bar.
By comparison, Le Bistrot Pierre will be smaller than Italian restaurant chain Prezzo's RWY outlet, which covers 4,700sq ft in the Mills Bakery building.
The bistro will be the sixth restaurant in the former Royal Navy victualling yard, and one of three due to open soon.
The listed buildings have become a magnet for diners since Seco Lounge moved into the Mills Bakery in early 2010. It was swiftly followed by Prezzo, with River Cottage Canteen Deli and the Royal William Bakery, last year.
The Las Iguanas chain will move into three units at the Brewhouse taking 6,234sq ft and opening this autumn.
The Royal William Bakery will then move from that building to the Slaughterhouse, and expand its business. A unit in the Brewhouse next door to River Cottage Canteen Deli is "under offer" to a restaurant business.
Privately owned Le Bistrot Pierre has been so successful it has been looking to expand, but hadn't expected to choose Plymouth until bosses saw RWY, according to Urban Splash, which is developing the yard.
Robert Beacham, co-owner of Le Bistrot Pierre, said: "Plymouth was outside the area in which we were looking but the opportunity was too good to miss."
Emily Handslip, from Urban Splash, said: "The yard is developing a reputation for fantastic food and cultural vibrancy."