Ooni Pizza Ovens’ Co-founder and Co-CEO Darina Garland has written and self-published her first ever children’s book – Jo and The Dough – with all profits to be donated to mental health charity, YoungMinds.
Inspired by an excited conversation whilst preparing pizza together as a family, and the vivid imaginations of her sons, Darina was struck with the idea to create a book where the yeast comes to life for an epic adventure.
The story follows a young girl Jo, whose dad is eager to show her how to make homemade pizza from scratch. As she learns just how long it’s going to take for the dough to rise, a hungry and impatient Jo sneaks a little extra yeast into the mixture to help speed things up.
When Jo is awakened by a mysterious noise, she’s shocked to discover that her dough has grown into a monster!
This cheeky dough monster has plans of his own and as he heads out of the door, he leaves Jo with no choice but to follow him on a neighbourhood adventure, rounding up ingredients for an epic pizza party.
Darina has teamed up with her Ooni colleague, illustrator Edith Ault, and together they’ve created a magical, fun-filled book that will appeal to children and curious adults alike — or anyone who loves to eat pizza and read as a family.
Darina Garland, Co-founder and Co-CEO of Ooni Pizza Ovens and author of Jo and the Dough, says: “When we cook pizza together as a family, it’s all about being creative, sharing joy and having fun.
“When I realised the awe my sons experienced when learning about the magic of yeast, and the pure excitement of the dough rising, I knew that this could be a fantastic idea for a story. Edith’s vivid illustrations really bring the adventure to life! The illustrations are awesome!”
“Passion and Kindness are two core values at Ooni. Not only do we want to share the joy of making pizza as a way to connect people, but we’re very aware of our responsibility to be a business for good through our Ooni Impact Fund, helping causes we’re passionate about and leaving the world just a little bit better than we found it.”
100% of profits from Jo and the Dough sales will be donated to YoungMinds, the UK’s leading charity supporting mental health among children and young people.
Darina and her husband and fellow Ooni Co-founder Kristian Tapaninaho are aiming to raise £40,000 for YoungMinds through profits from Jo and The Dough and other campaign activity. The work the charity does in aiming to ensure that all young people receive the mental health support they need is absolutely vital and a cause close to their hearts.
Readers are encouraged to enjoy Jo and the Dough whilst creating their own pizza – the book includes an exclusive, child-friendly recipe for Neapolitan-style dough, so that every family can recreate the magic at home – albeit with the correct measurement of yeast!
With winter evenings on the horizon, Saturday nights out are turning into Saturday nights in on the sofa. Make way for Quorn’s new vegan ‘takeaway range’, perfect for those looking for a meat-free twist on traditional takeaway treats, that are better for both you and the planet.
Kick off your fakeaway feast with the flavourful QuornCrunchy Fillet Burger: a chicken-style fillet coated in fennel and smoked paprika seasoned coating. A healthier choice, it will pack a punch on the tastebuds but not the environment. From oven to plate in only 20 minutes, it’s never been easier to enjoy your own crispy fillets from the comfort of your own home, made the way you like it. Extra Mayo anyone!
The range includes three takeaway fan-favourite wings and strips, encased in Quorn’s signature crunchy coating. Made from the brand’s unique super-protein, mycoprotein, providing a feel-good option for those looking to cut down on their meat consumption:
Quorn Buffalo Wings
It’s time to turn up the heat. The meat-free Buffalo Wings are topped with hot and spicy flavouring to entice even the most passionate of meat-lovers with a cayenne pepper, crumbly coating. You’ll never want to order take-out again.
Quorn Crunchy Strips
Indulge in the crunchiest of strips, perfect for gripping and dipping with all the family. What better way to spice up your night in than munching on your favourite takeaway-style chicken, but with a healthier, vegan twist?
Gill Riley, Quorn Marketing Director, said: “As our evenings are getting colder and darker, we know our customers will be looking forward to cosy nights in with takeaways high up on the agenda.
“We’re excited to launch Quorn’s new takeaway range to enable families to have a fakeaway feast that is healthier for you and the planet. There is no better way to bring meat-free into your meals this winter.”
Quorn’s Crunchy Fillet Burger is available in a pack of two at Asda for RRP £2.50, from Monday 18th October 2021. The full wings and strips takeaway range will land on Tesco shelves alongside the Crunchy Fillet Burger from Monday 1st November 2021 for RRP £3.00 per pack.
For more details, visit www.quorn.co.uk or follow @QuornFoods on Twitter and Facebook and @quorn_uk on Instagram.
As part of Morrisons The Best event – a fortnight of offers in store across The Best range – Morrisons has paired a selection of top-rated wines with standout cheeses from The Best range.
The pairings will help customers host the perfect cheese & wine night for friends as the nights draw in.
Some of the wines are currently on offer:
The Best Pinot Grigio – £8 reduced from £10 until the 2nd November
The Best Gavi di Gavi – £9 reduced from £11 he 2nd November
The Best Marques de los Rios Rioja Reserva – £6 down £8.75 from until the 19th October
– Customers can choose from over 134 items including turkeys, award-winning wines, showstopper desserts and a full vegan range –
– Orders can be placed now for collection between the 21st and 24th December –
Morrisons has announced that its much anticipated Christmas Food to Order service has launched.
Customers can now browse a range of starters, mains, sides, desserts, party food and drinks as well as vegan and gluten free options. Collection slots are available between the 21st and 24th December with 463 stores to choose from.
Morrisons wants to help customers spend as much quality time with friends and family this festive season, so whether it’s an epic brunch, a turkey roast or a Christmas party, its range of delicious food makes it easy to whip up a feast in no time.
Morrisons team of chefs and foodmakers have spent the last twelve months testing and crafting the perfect Christmas range. Highlights include The Best Scottish Smoked Salmon which is triple smoked over oak and cask chippings for 14 hours in Morrisons’ own kilns in Grimsby and The Best Fully Trimmed Scottish Wild Venison Loin that has been expertly trimmed and hand cut by Morrisons Butchers.
Also available in Morrisons Food to Order range are turkeys starting from just £13.96, award-winning vegan options including The Best Vegan Vegetable Wellington and showstopper desserts such as a Fresh Cream Strawberry Gateau.
Customers can also reserve some of Morrisons award-winning wines including The Best Barolo which picked up a coveted gold medal at the International Wine & Spirits Competition and is perfect for pairing with Christmas dinner.
Hannah Kilburn, Buying Manager at Morrisons, said:“We know how early some of our customers like to plan for Christmas and our festive Food to Order service is going to help them do just that.
“Customers will be able to find everything they need from feasts to feed the family, intimate dinners with a loved one or parties with friends.”
To place an order, customers need to head to the website, or visit the customer services point in their local store. They choose their collection store, date and time for delivery, and pay a small deposit*.
Orders can be placed now, right up until the 14th December and customers pay the balance of their order on collection.
To celebrate the launch of its brand-new breakfast menu, Frankie & Benny’s at Fort Kinnaird is offering free a breakfast to anyone who wears their pyjamas to the restaurant.
Running until midday on Sunday 17th October, customers will have the chance to try the new breakfast items including a fruity French Toast, a Beef Brisket Hash, and a Breakfast Wrap filled with cheese, sausage, bacon, potato tots and fried egg.
To enjoy a free breakfast up to the value of £10, all customers need to do is turn up in their pyjamas, snap a picture of them and their meal and share it on their socials with the hashtag #PJsAtFrankies.
Liam Smith, centre director at Fort Kinnaird, said: “What better way for Frankie & Benny’s to launch their new breakfast menu than to get shoppers dressed in their comfiest pj’s before tucking into some tasty new dishes – all for free!
“If you’re hoping to join the pyjama party at Fort Kinnaird this week, make sure to get booked in as I’m sure it’ll prove popular with our visitors!”
Visit the Fort Kinnaird Frankie & Benny’s restaurant by booking a table online, or by calling 0131 669 3190.
Scotmid Co-Operative’s Hamilton Place store reopened on Friday, 1st October after undergoing a major refurb to increase and enhance its customer offering.
The programme of work comprised a range of improvements designed to amplify the customer experience while shopping in store. They include a new entrance and rebrand, internal remodelling and layout to accommodate an extended range of fresh food products, wider aisles for easier navigation and state of the art refrigeration.
The most exciting change comes in the form of an even more extensive Food to Go offering, with a larger breakfast selection, freshly-made baguettes, pizza sandwiches, toasties and burritos. The store will also be the second Scotmid in Edinburgh to stock a rotating choice of delicious treats from The Kilted Donut – with flavours including Nutella Bomb and Brown Butter Biscoff.
Customers can also now enjoy selecting from Scotmid’s latest dine in ranges, including Meal for Tonight – meal kits including a hot food option and desserts and Big Night In – a beer, wine or spirits and a snack or pizza offer and Food Now – for those looking for something to eat as soon as they leave the store.
Kevin Plant, head of food retail at Scotmid, said: “Hamilton Place is a popular store with many locals and one which enjoys serving a number of regular customers on an almost daily basis.
“The refurbishment has introduced several enhancements to complement and build on the provision of our existing refill station, which has proved a hit. From the extended Food to Go range to the daily delivery of doughnuts from The Kilted Donut, we now have even more choice for customers when they shop with us.
“I want to say a huge thank you to the whole team who has worked tirelessly to get the store ready. A lot of effort has gone into refurbishing the store, so it is great to be welcoming old and new customers and to hear the positive things they have to say.”
Scotmid Hamilton Place is located on 56-60 Hamilton Place, Edinburgh, EH3 5AZ.
Edinburgh’s Christmas is back with a bang as St James Quarter announces the arrival of Bar Hütte’s festive experience that is set to take shape from Monday 8th November, offering a unique take on ‘Alpine Après Ski’.
Proving popular in other cities across the UK, the pop-up concept provides private holiday style chalets for shoppers to get cosy with friends and indulge in festive speciality cocktails, whilst taking part in Christmas karaoke.
Located at St James Square, customers can also enjoy live music sessions whilst sipping on a hot gin or spiced mulled wine and tucking into mince pies until Sunday 2nd January.
Inspired by previous trips to Courchevel, Zermatt and Tignes, Bar Hütte have created the look and atmosphere of traditional Alpine ski resorts. Furnished with a warm, festive décor, the super-snug ski hüttes are the perfect place to accommodate wintertime get-togethers, a post-Christmas shopping ‘pick-me-up’ or date nights with a difference.
Each private, bookable hütte includes a karaoke set-up so you and the blast out Mariah, Wham or Kylie to your hearts content.
Nick Peel, Managing Director at St James Quarter, said: “We are delighted to be welcoming Bar Hütte to St James Quarter as part of our Christmas offering. With it being our first Christmas, we’re excited to join our customers in getting into the festive spirit and what better than mulled wine and karaoke to help us do that.
“These Alpine Après Ski’ inspired huts are the perfect way to create our very own winter wonderland here at The Quarter and we can’t wait for everyone to enjoy them.”
To experience a ‘Cosy Karaoke Hütte’ for up to eight people for 1 hour 45 minutes, each hut requires a non-refundable booking fee of £60. This includes Christmas karaoke as well as a complimentary welcome ‘Bombardino’ – a warm drink made up of hot rum and eggnog topped with whipped cream & cinnamon.
Bar Hütte also has a VIP area that can cater for up to 20 people for two hours for £150. This includes hire of the space, Christmas karaoke, a welcome glass of prosecco and a Bombardino for all guests on arrival.
18 % of Scots were unable to buy essential food items in the past two weeks
One in eight people in Scotland reported buying less food due to shortages
Percentage of Scottish households buying less food has doubled in the last fortnight
One in five Scots were unable to purchase essential food items in the past two weeks, new research has revealed.
18 percent of people in Scotland could not buy essential food items – the third-highest percentage of people in the UK who were unable to access essential food. The study also found that almost a quarter of Scots were unable to purchase non-essential food items.
The research, conducted by delivery management experts Urbantz, used new ONS data on goods shortages to analyze the percentage of people in Scotland who were unable to access essential food between the 22nd of September and the 3rd of October.
The study found that 12 per cent of people in Scotland bought less food than usual between 22nd of September and 3rd of October as a result of shortages – double the percentage of Scots who purchased less food in the previous fortnight.
One in four Scottish residents reported that when they went food shopping, items that they needed were not available and they could not find a replacement, while half said that there was less variety of food in the shops than usual.
On a UK-wide level, one in six people struggled to buy essential food items in the last fortnight, and 15 percent of people couldn’t buy fuel. The North East, Yorkshire and the Humber and the East of England were the areas worst hit by food shortages, with 21 percent of people in those regions unable to buy essential food.
When it came to fuel shortages, the South East and the East of England were the regions that struggled most. In the South East, 22 percent of people were unable to access fuel – 57 percent higher than the national average.
A spokesperson for Urbantz, which conducted the data, said: “With the country facing significant delivery of food and other essentials, it’s vital to look at the experiences of families in the UK, and what they have dealt with in the past two weeks when trying to shop for food, medicine, and fuel.
“The impact of the driver shortage is felt across the entire supply chain, all the way through to the last mile – where consumers are faced with fewer choices at checkout and longer delays on their deliveries due to retailers’ struggles to keep their warehouses stocked”.
Food shortages by region
Region
% who couldn’t buy essential food in last fortnight
Most comprehensive mapping of the UK’s food & drink carbon footprint ever shows pathway to 50% carbon reduction.
Equivalent to 35% of the UK’s total emissions arise from producing and eating the country’s food & drink, including emissions overseas for imported food.
Action on food systems by policymakers and the sector is fundamental to delivering the UK’s Net Zero ambitions and reducing our wider global footprint – food & drink is the hidden hero, says WRAP.
UK work on GHG emissions could be the blueprint for international action.
The most comprehensive analysis of greenhouse gas emissions (GHG) linked to UK food & drink production and consumption ever undertaken shows the urgent need to slash the carbon footprint of food if we are to achieve the UK’s Net Zero ambitions.
It also shows the need to consider the full, global, footprint of the food & drink we consume, if we are to avoid reducing our own emissions at the expense of increasing emissions in other countries.
The report, UK Food System GHG Emissions, estimates that the UK food system was responsible for nearly 160 MtCO2e emissions in the UK and overseas in 2019 – equivalent to around 35% of UK territorial emissions*.
This landmark mapping was made possible by the development of a new Food System GHG model to pinpoint carbon hotspots across the food system and investigate the reductions possible through different types of action.
The ground-breaking work shows that a 50% reduction in food-related emissions by 2030 (in line with a 1.5oC trajectory) is possible, but only if we take urgent action.
The findings come at a key time as world leaders gather next month for the crucial COP26 meeting in Glasgow, to accelerate action towards the goals of the Paris Agreement and the UN Framework Convention on Climate Change.
Marcus Gover, WRAP CEO said, “Much attention will rightly be paid to energy generation and transport at COP26, but we ignore the food system at our peril.
“There is little talk about the contribution that strategies around food and drink can have to climate action, and it is vital we raise awareness and drive action among policymakers and businesses at COP26. That is why WRAP has set out the tangible reductions that can be made simply by focussing on food and drink as key part of climate action.
“A 50% reduction by 2030 is possible, but we need action as much as talk. And the benefits go far beyond the environment as a more sustainable food system is crucial to feed our expanding global population against a backdrop of changing climate and less predictable weather patterns. Policymakers must pay attention to the critical role food has in helping deliver Net Zero, and I intend to have those conversations at COP.”
The food system is a global network requiring a worldwide perspective. GHG emissions associated with overseas production of food & drink imported, sold and consumed in the UK are more than one third of the UK’s food and drink consumption footprint.
WRAP’s work details this connectivity to imported food and outlines the need for widescale action to prevent the positive actions by one nation inadvertently increasing emissions in another.
It highlighted the scale of GHG emissions reductions that could come from different types of interventions across the food system such as zero deforestation, decarbonising energy, decarbonising transport and preventing food waste. With five key actions for UK industry.
These actions will help meet environmental goals such as the UK’s Courtauld Commitment 2030 GHG target (50% absolute reduction in emissions associated with food and drink consumed by 2030 from 2015).
The Courtauld 2030 target is aligned to a 1.5oC pathway and has become a crucial milestone to meeting wider food sector targets for Net Zero by 2040, including those managed by the British Retail Consortium (BRC) and Food & Drink Federation (FDF).
DR Liz Goodwin, OBE, said: “This report is a useful reminder of the scale of the challenge faced by countries aiming to achieve Net Zero targets and the important role that reducing food loss and waste can play.
“It comes after the UN Food Systems Summit which clearly highlighted the importance of tackling food loss and waste as part of moving to a more sustainable food system. The Champions 12.3 coalition continues to urge action by all players; governments, businesses and civil society, so that we continue to build momentum in reducing food loss and waste and deliver UN SDG 12.3”.
WRAP’s work allows for a full investigation of the implications of actions across the whole food system, to aid policy decisions and focus action by businesses.
The Food System GHG model has been designed to help quantify the scale of potential emissions reduction that could be achieved through a range of actions aligned to existing commitments, such as renewable energy targets, zero deforestation commitments and targets to halve food waste.
The model provides a robust means of monitoring the UK’s total food system emissions (including both domestic production and imports), which is an important metric highlighted in the National Food Strategy. Monitoring progress over time will ensure actions taken are having the right effect.
WRAP believes the model could be replicated in other countries.
As well as the most comprehensive mapping of GHG food emissions to date, WRAP’s report also highlights where food system emissions arose and details the changes between 2015-2019, during which time an 8% reduction was achieved by the UK. It builds on the National Food Strategy and recent Courtauld 2030 progress report, both of which highlighted the significance of the food system for both territorial emissions and our wider global footprint.
Crucially, the report highlights a pathway to achieving a 50% reduction in the GHG emissions linked to production and consumption of food and drink in the UK. This can be achieved mainly by ensuring that existing policy, business and sector-level commitments and targets are delivered.
From a six layered cake to a premium gin cocktail, Hilton has expanded its menu with new unique dishes
Calling all food and drink lovers – Hilton is adding four new mouth-watering, unique creations to its menu, available in 31 UK Hilton hotels from London to Edinburgh, and 145 hotels across Europe, Middle East and Africa.
The brand-new creations have been developed as part of Hilton’s annual Flavour and Flair competition, where Hilton’s talented food and beverage team members from across Europe, Middle East and Africa go head-to-head with their creations, competing to have their drink or dish featured on Hilton menus across the region.
A long-standing pioneer on the flavour-front, Hilton kitchens and bars across the world are responsible for the birth of world-famous F&B firsts, from the Pina Colada, Waldorf Salad and even the Red Velvet cake.
Continuing with the trail-blazing, the four newest taste sensations are:
Pastry perfection … The Belle Provence
A delicious six layered sponge cake, tiered with a surprising combination of fresh rosemary, sweet almond and juicy apricot compote.
Creator, Chef Ankit from Hilton Salwa Beach Resort & Villasin Qatar, took inspiration from the region of Provence in France, which produces the largest amount of apricots, to bring this baking creation to life.
Cocktail’s finest … The Simia Sour
Be transported to the tropics with this perfectly balanced cocktail by mixologist Andrea Volajova from Hilton Prague, Czech Republic.
Featuring a range of fresh botanicals of gin, zesty lemon juice and punchy cranberry juice, topped off with a foam of egg white.
Mouth-watering mocktail … The Zinggreen Frost
A health fuelled mocktail, bursting with luscious cold green tea, aromatic ginger water, lemon juice and sweet honey, with a touch of mint to finish. Bartender Mohammed Hassan from Hilton Hurghada Plaza in Egypt, wanted the drink to provide a refreshing hit of zesty goodness with every sip and move away from calorie laden, sweet concoctions.
Punchy power bowl … The Rainbowl
A stunning power bowl like no other. Chef de Partie Pedro Caetano from Conrad Algarve in Portugal took inspiration from the colours of the rainbow.
His creation features bright blueberry salmon, delectable quinoa and black chia, salty granola and a whole range of exotic vegetables and fruits which creates the stunning rainbow effect.
Emma Banks, Vice President of F&B Strategy & Development EMEA, said: “For over a century we have been serving up industry firsts, from the Pina Colada to the Red Velvet cake.
“Our culinary and cocktail teams are more determined than ever to be innovating and creating world famous F&B. By galvanising our talented team members with the Flavour and Flair competitions, it inspires them to create the next big dishes, that will help us lead trends for the next century.
“Now available in the UK, make sure you visit your nearest Hilton to sample them all for yourself!”
To find out more and join the conversation visit @tasteofhilton
