Belevedere Brunch at Randall and Aubin

It is an opportunity not to be missed for epicureans, and those who are in search of the perfect Bloody Mary.

Randall and Aubin

16 Brewer Street  London,

Greater London

W1F 0SQ
020 7287 4447

To mark the launch of Belvedere Bloody Mary Vodka, Belvedere has collaborated with

celebrated brasserie Randall & Aubin to create a brunch menu inspired by the ingredients and history of the iconic cocktail. The exclusive menu at Randall & Aubin, which is available throughout the month of May, tells the story of the Bloody Mary.

The Pork Schnitzel with fried eggs, capers & potato salad and the Omlette Arnold Bennett are perfect examples of how chef Ed Baines has fused the key ingredients of the cocktail with a part of the Bloody Mary’s history. Belvedere’s Head of Spirit Creation and Mixology Claire Smith has worked with Ed Baines to create the perfect cocktail pairing for each dish.

The Belvedere Bloody Mary Brunch Menu with Belvedere will be available every weekend from April 30

Belvedere has shaken up the stereotype of the Bloody Mary cocktail mixing it with an array of exciting flavours so even those who aren’t partial to tomato juice can enjoy the classic cocktail. The especially created cocktails include the Belvedere Pineapple Mary, a refreshing combination of pineapple, orange, lime and paprika and Belvedere Bloody Mary Vodka.

Belvedere Bloody Mary is the latest addition to Belvedere’s collection of macerations. Claire Smith said: “I am very proud of Belvedere Bloody Mary, it contains the most individual macerations of any of our products yet, incorporating seven ingredients which provide its complex and rich flavour and aroma. 

COYO coconut milk yoghurt launches

I Should Co-Yo! - Following Its Success In Australia, Coconut Milk Yoghurt Lauches In The UK      05 Jan 12

HALE CLINIC NUTRITIONIST INTRODUCES DAIRY-FREE " HEAVEN IN A MOUTHFUL". Coconut is the latest " super food",with everyone from Madonna to Erin O'Connor and Miranda Kerr reaping the benefits, and now a unique new product, COYO coconut milk yoghurt, is being created for the first time in the UK. COYO is made from coconut milk and is free from any added sugar, lactose, dairy, gluten, soya and additives. Unlike soya, which some people find hard to digest and can be an acquired taste, COYO is "simply delicious" says nutritionist Bethany Eaton, who is dairy intolerant herself, and came across the product in Australia whilst trying to source alternatives to yoghurt for her clients. She liked it so much she immediately started talking to creators Henry and Sandra Gosling about bringingCOYO to the UK and she is now producing it under licence at a small family run factory in Hastings, East Sussex. "When I first tried the yoghurt I was blown away by how good it tasted and it is wonderful to now be able to share it with people here", says Bethany who has run a busy nutrition practice at the Hale Clinic in Central London since 2004. "Coconut is an amazing food with a multitude of health benefits", she adds. "Some people used to avoid it at all costs because of its high fat content but increasingly research is showing just how good it can be for you in so many ways. Coconut is very nutritious, satisfies hunger really well and also increases the metabolism." COYO is the perfect dairy alternative for both adults and children and has been entered for the Free From Food Awards 2012. COYO can be used in exactly the same way as normal yoghurt. You can have it in a bowl with honey, add it to your breakfast muesli or fruit salad , dollop it into a soup or have it alongside chilli con carne. COYO comes in 400g and 250g sizes in two delicious flavours; natural and mixed berry, with more flavours to be released early 2012. The average calorie count per 100g serving is 150 calories. COYO can be found in Planet Organic and other health food stores this month and launches in John Lewis food halls February. COYO retails at £5.49 for 250g, £6.99 for 400g and £3.49 for single serving pots.

KEN HOM – ‘100 Easy Chinese Suppers’ NEW BOOK OUT ON 5 JANUARY 2012

KEN HOM – NEW BOOK OUT ON 5 JANUARY 2012

A new book by Ken Hom, ‘100 Easy Chinese Suppers’ from Ebury Publishing, will be released on 5 January 2012, and will be available from all good bookshop at £7.99. It is part of the ‘My Kitchen Table’ series, a collection of mini cookbooks by various chefs designed to inspire the reader with confidence in the kitchen.

This is the second ‘My Kitchen Table’ book from Ken Hom – the first was released at the beginning of this year, ‘100 Quick Stir-Fry Recipes’. The new ‘100 Easy Chinese Suppers’  brings the reader 100 foolproof supper recipes from across China – from Sichuan Braised Fish to Hunan Style Lamb and delicious vegetable dishes such as Three Mushroom Braise and Hot & Spicy Stir Fried Cabbage.  The book is a must-have for lovers of Chinese food and the recipes are ideal whether you are looking for a quick weekday supper, a sumptuous weekend feast or food for friends and family. Whatever your choice, Ken Hom brings his expertise to the table. Check the website www.mykitchentable.co.uk for recipes, videos and blog posts. There is also an app for iPhone users available to download from the App Store.

Widely regarded as one of the world’s greatest authority on Oriental cuisine, Ken Hom, 62, still travels tirelessly all over the world, continues to appear regularly as celebrity chef, works as an ambassador for the charity Action Against Hunger www.aahuk.org and continues to write new books. He keeps an involvement with restaurants worldwide – his Bangkok restaurant Maison Chin located within the Bandara Hotel and Suites has won several Asian awards. In June 2009 he was awarded with an honorary OBE for ‘services to culinary arts’, recognising his achievements and the impressive social and historical impact he has made on the way the UK has ‘adopted’ Chinese cuisine, which has now become one of the nation’s favourites.  He also holds an honorary doctorate from Oxford Brookes University for his ‘outstanding success within the international food world’, where an annual lecture with notable speakers is held in his name.

Since his first book appeared in 1981, he has written 24 books, many of which have been translated in over 12 languages.

London's best Gin, without a doubt. Sacred Gin

To buy this brilliant gin follow the link below

http://www.sacredspiritscompany.com/sacred-gin/

Sacred Gin and Vodka are distilled by hand under a low temperature vacuum just 100 yards from the summit of Highgate Hill. Sacred Gin has a unique bouquet reflecting many hundreds of years of old traditions of Dry London Gin, but interpreted in an ultra modern way using cool distillation, keeping botanicals super fresh, lush, creamy and aromatic.

"...I really do think it is a very good product, and I am delighted to see the seeds of rebirth of authentic London Gin" - Desmond Payne (Master Distiller of Beefeater Gin)

Sacred Gin is flavoured with 12 different botanicals including Juniper, Cardamom, Nutmeg, and Boswellia Sacra (aka Hougary Frankincense) from which the product name is derived.

Reduced temperature distillation is achieved by distilling each botanical separately under a vacuum ranging from 1/12th atmosphere to 1/6th atmosphere. There is also a "negative activated carbon effect" from distilling the botanicals separately which can best be explained by considering the distillation of all botanicals together, in which the presence of just one single aroma absorbing element will affect the entire gin. If this hypothetical mix of botanicals were distilled separately, the single aroma absorbing element would be unable to absorb flavors from its neighboring botanicals, and hence the overall flavor of the resultant gin is enhanced. This reduced pressure/reduced temperature also means that the complex 3 dimensional terpenes such as limonene, geraniol, pinene, eucalyptol and terpenoids such as citral, menthol etc. do not get the opportunity to stereoisomerise into their more "stewed" versions, which would be recognised as "marmalady" and bitter flavours so prevalent in gins distilled at higher temperatures.

In the mid to late 17th Century, the Dutch spice trade was dominated by the Dutch East India Company and substantial new spice discoveries were documented by the Carmelite missionary Father Mattheus à St.Joseph. This resulted in Dutch dominance of the spice trade for some decades and the famous and significant botanical Encyclopedia, Hortus Indicus Malabaricus, was published in 12 large volumes at this time. Sacred Gin and Vodka draw their botanical references from this work.

To appreciate Sacred Gin's unique freshness it is  recommend that it is tried straight with no ice to start - and thereafter exactly as you like it!

Gemma Shaw and her vinyl cake stands.

These cake stands made out of old vinyl records are selling like, well hot cake stands, the brilliant idea of Gemma Shaw. I spotted them in Primrose Hill interiors who were using them for a party they were having and thought I should share. They are available to buy by contacting Emma via www.re-attired.com. Not too late for Christmas and a really good present for all your Great British Bake off fans.

Russian Standard on Ice

Russian Standard on Ice

RUSSIAN STANDARD VODKA BRINGS THE ENCHANTMENT OF THE RUSSIAN CIRCUS TO THE ICE

 Russian Standard Vodka hosted its Russian circus show spectacular and exclusive cocktail party at the Canary Wharf Ice Rink.

The stunning rink and its ice-side bar in Canada Square Park was completely transformed with the captivating magic of the Russian circus for one night only, featuring a decadently dressed bar and an evening of Russian Standard Vodka cocktails, canapés and show-stopping performances.

Professional ice skaters from the Russian troupe that toured Cirque De Glace kicked off the night’s proceedings by teaching those who dared tips and tricks for stylish skating, before undertaking their own breathtaking display on the ice as fire twirlers added to the magic of the moment.

The real vodka experience was celebrated with the traditional Russian toast of ‘Davai’ – ‘Let’s go’ – as guests enjoyed Russian Standard Vodka cocktails into the night. Flair bartenders had a few tricks of their own up their sleeves as KISS FM’s DJ Neev took to the decks to add to the party atmosphere.

The best cheese biscuit in the world

Available in all good food shops, or should be.

Best wet fish shop in London James Knight of Mayfair

James Knight of Mayfair has to be one of Britains best wet fish shops, although no longer based in Mayfair but in Notting Hill and Selfridges, they have, none the less retained all the levels of service that must have been instilled whilst they were dealing with the Mrs Bridges of their day.  I was in Selfridges when they were hosting the Best of British week and James Knight of Mayfair had brought one of their suppliers up from Dorset to give a demonstration. his was to be fillet of Dover Sole stuffed with pickled sardines and blushed tomatoes and a crab and celeriac salad which was served on a baby gem leaf. Anyway back to the lovely demonstration, the filleting of the Dover Sole was over in a flash with results that gave off after trimming 4 good pieces of fillet to make the said dish. Now I am sure most of us have heard of nose to tail eating when it comes to butchery, but they were also advising that you can also do this with dover sole and other soft boned fish. Off came the fillets leaving a carcass that would not have looked out of place in a Tom and Jerry cartoon, it was then put into spittingly hot oil to cook. The results of which were really a very fine crispy fishy nibble that more people should know about so when you get your flat fish lilleted by the fishmonger ask for the bones so you can try it yourself, it  really is worth it. The chap that did it then went on to make the crab and celeriac salad, firstly he showed how to get all the meat out of the beast and pointed out that the dead mens fingers would not kill you just that they are not too tasty and should be left alone. He has his own crab place in Wyke Regis called The Crab House Cafe which is popular qwith Rick Stein and he is a supplier to JK of M so he must know his onions. www.crabhousecafe.co.uk  Notting Hill Gate James Knight of Mayfair 67 Notting Hill Gate, Notting Hill, London W11 3JS

Key Contacts Said Djemi- Manager retail@jkmayfair.co.uk 020 7221 6177

Selfridges James Knight of Mayfair Selfridges Food Hall, 400 Oxford Street, London W1A 1AB

Key Contacts Earl Richards - Counter Manager Mark Peat - Assistant Counter Manager selfridges@jkmayfair.co.uk 020 7318 3725 James Knight also have a great website with loads of fish recipes www.jkmayfair.co.uk

Bitters trial pack

A keen cocktail maker? going to stay with one? this collection of small bottles of bitters will make a difference to all the drinks you mix.

They are

Celery Bitters,

 

A lost ingredient. Defunct for decades. Now revived to please the most discriminating palate.

Celery Bitters are the first celery bitters to be offered commercially in decades. This cocktail ingredient, which had already existed in the 19th century, enriches cocktails with unusual flavors. It’s ideal for traditional corpse-reviver cocktails such as the Bloody Mary, Bullshot and Prairie Oyster, as well as Martini Cocktails and the Gin & Tonic. 

Celery Martini Cocktail

50 ml Gin or Vodka
20 ml Dry Vermouth
2 dashes The Bitter Truth – Original Celery Bitters
Stir in mixing glass with ice & strain into a cocktail glass.

Aromatic Bitters,

Old Time Aromatic Bitters are excellently suited for Whisky and Rum drinks and also add structure and complexity to fruity cocktails.

Pisco Sour

50 ml Pisco
20 ml fresh Lemon Juice
10 ml Sugar Syrup Egg White
1 dash The Bitter Truth – Old Time Aromatic Bitters
Shake with ice & strain into a sour glass. Put bitters on top.

Orange Bitters,

Orange Bitters are a combination of bitter orange peel and several herbs and spices that are macerated in alcohol. The first orange bitters were released in the 1880s, a time when many classic cocktails such as the Martinez and Manhattan were created. Today they are still essential for the preparation of a Classic Martini Cocktail. The Bitter Truth – Orange Bitters can be combined with all kinds of spirits such as Whisk(e)y, Rum, Vodka and Gin.

Atlantic Coast Cocktail

30 ml Cognac
30 ml Ginger Wine
1 dash Absinthe 1 dash The Bitter Truth – Orange Bitters
Stir in mixing glass with ice & strain into a cocktail glass.

Creole Bitters,

Creole Bitters are reminiscent of a style of bitters dating back to an era before cocktails even existed. Back then, bitters were made by doctors and apothecaries, primarily for the use in liquid tonics and then eventually as an ingredient in alcoholic beverages. The Bitter Truth – Creole Bitters reflect the Creole way of life with all its beautiful complexity and spiciness. The beautiful metallic red label houses a fiery anise tinged cherry red colored liquid. Try it in your favorite Manhattan.  

Pendennis Cocktail

50 ml Gin
25 ml Apricot Brandy
2-3 dashes The Bitter Truth – Creole Bitters
15 ml Fresh Lime Juice
Shake with ice and strain into a chilled cocktail glass.

Jerry Thomas Bitters

In honor of professor Jerry Thomas, formerly the principal bartender at the Metropolitan Hotel, New York and the Planters House, St. Louis.
The Bitter Truth – Jerry Thomas’ Own Decanter Bitters is based on a recipe by Professor Jerry Thomas (1830-1885), who is considered to be the most important bartender of the 19th century. Of course the original recipe wasn’t copied exactly, but the formula was improved to comply with today’s demands.

Monastery Cocktail

40 ml Sweet Red Vermouth
20 ml Benedictine DOM Liqueur
10 ml The Bitter Truth – Jerry Thomas’ Own Decanter Bitters
Stir in mixing glass with ice & strain into a cocktail glass.

Red Stag a new drink from Jim Beam

If you like drinking with jim Beam you now have a new drinking partner in Red Stag, below is a biog of him and his likes and dislikes as to who he likes to mix with and also where you can find him.

Fresh from the woods of Kentucky, and the newest member of the Jim Beam family, Red Stag is a totally unique drink for smart, young urbanites constantly on the hunt for new ways to have fun with their friends.

Made with four-year-old Jim Beam Bourbon, Red Stag by Jim Beam has been slowly infused with natural black cherry using a unique artisanal process, to create a sophisticated drink that retains the Jim Beam quality standard and 40% ABV. Red Stag is best served as a chilled shot, guaranteed to get the party started for those who like to enjoy life in the fast lane. Alternatively, its smooth, well-rounded taste makes for an equally enjoyable and refreshing long drink when mixed with Cola or ginger. 

The unique cherry blend sets Red Stag apart as a totally new breed of bourbon, making it not only attractive to regular whisky drinkers, but also new ones wanting to pop their bourbon cherry with this exciting flavoured variant.

If you enjoy social networking as much as socialising, stay tuned to the latest Red Stag UK news on Twitter and Facebook where the Red Stag himself will be offering up witty advice and pearls of wisdom dedicated to the smart way to enjoy life as a Red Stag drinker. The Red Stag is keen to share his wit, and to attract new followers and members to his herd with information about where to enjoy this latest tipple!  

 RRP £21.75 for a bottle of Red Stag, available at Tesco and Asda stores nationwide

In and Out in London? here's hoping

Rumour has it that London will be getting its very own In and Out.

Sea Buckthorn Berry, the new super super-berry

This is being heralded as the super-food to end all super-foods, Shipped in all the way from the himalayas so no problem about food miles for this then. It contains vast amounts of Vitamins A for eye care B1 and B" which boost the metabolism and E a great anti-oxident and great for the skin, It also has vitamin C in quantities 10 times that of the orange. Available in Harrods and Selfridges and other good fruit and veg shops.

Torrone by Scaldaferro. The best nougat I have ever tasted.

www.scaldaferro.it

Available in Selfridges and Harrods

One of my all time favourite sweets has to be nougat and yesterday I found the ultimate in the form of Torrone. the Venitian, Itailan version. I have added some information from their website below, which explains why this is truly the origional and best. Brittle in texture and the hue of soft gold and with the strong taste of honey simply divine. Truly wonderful.

The modern “torrone”, according to a noted tradition, had its origin from a sweet served on October 25, 1441 at the banquet held after the wedding celebrated in Cremona, between Francesco Sforza and Bianca Maria Visconti.

This sweet consisted of a composite of almonds, honey and whipped egg whites, modelled in such a way to reproduce the form of the bell tower of the Cremona cathedral, the noted Torrazzo (during that period called Torrione), from which, according to some, it seemed to have derived its name.

The basic ingredients of the nougat, almonds and honey, abundantly available in the entire basin of the Mediterrean, have been utilized since remote times to create sweets that we may consider the ancestors of the modern nougat, like the Roman cupedia and the Arabic turun from which, through a slow evolution, was derived the name and the structure of our nougat.

The exact etymology of the term Torrone (nougat) is not known.

It is probable that it is a direct derivation of the latin torréo, rrés, rrùi, stùm, which signifies roast, grill, toast, since the first and indispensible ingredient of the nougat, is the toasted hazelnut or almond.
The term appears in the De Bello Gallico of Julius Cesar, which recounted the custom of the Gauls of cooking in copper pots with honey and hazelnuts.
Even today, in the south of France (or the original Gallia), is found a flowering production of nougat (that of Montelimar is famous) which utilizes strongly aromatic honey as in that of lavender.

If we analyze the ingredients of the nougat, we realize that it is a confectionery produced with quality materials capable of being conserved a long time, adapted to be carried by the Roman Legion and by Arab travellers, without taking into account that it is particularly recommended for the warm climates – at least better than other sweets – that characterised the summer along the Mediterrean coast as well as the plains of the Po Valley.
In the beginning, the diffusion of the nougat followed many roads.
In the North, the reference point is certainly Cremona.
Cremona from antiquity was an important fluvial port of call, an industrial and commercial city, a military centre: it was certainly not possible to ignore the existence of these sweets imported from faraway countries, or even before, utilized by the legionnaires as a complement to their rations.
The explicit signs of consumption (and indirectly, of the production) of nougat were numerous from the XVI° century.
There is information that since 1543, the municipality of Cremona acquired nougat through a spice dealer of the Incoronata to be presented to the authorities - particularly those of Milan – to which in continuation, to negotiate relevant affairs for the city, were sent messengers, orators and representatives.

The relationship with Milan and even before with China and
the Orient, thanks to the voyages of great explorers, made Venice a centre for the vast diffusion of the nougat.
Venice imported from the Orient much spices and nuts like walnuts, almonds, and especially sugar, prime basic materials for the production of sweets.
The manufacture of sugar became so important that from the 1200’s the corporation of the “spezieri da grosso” (spice sellers) was created, in which participated also sugar refiners, confetti makers, druggists, manufacturers of almond oil, and pastry makers of “mandorlato” (nougat).
Centres of production of nougat were Venice and its province and the zone of Cologna Veneta, which recognized the influence and the domination of Venice. The historian, Samuele Romanin, in his "Documented History of Venice" noted: "These delicacies, then, were already known and appreciated in far-off times, when the Venetian Republic reigned undisputed in great part of the Venetian territory." And in that time Cologna had very close ties with Venice, demonstrating the fact that for much time it was an aggregate part of the ‘Sestier del Dorsoduro' ( a zone of Venice), in the heart of the lagoon city.
In the South
The nougat was diffused originally in Sicily, and also in Calabria and in Sardegna.
It remains to be seen if in Sicily it was brought directly by the Muslims of Africa in 827 A.D., when they arrived to support the Sicilian commander Eufemio against the Byzantines of Emperor Constantine, or if it arrived with the Spanish of the kingdom of Aragon in the 1200’s, who were also in Sardegna in the 1300’s and for a while in all of Southern Italy in the 1400’s.
It was probably thanks to them that the nougat became diffused in the south.

The nougat today is diffused in all of the Italian peninsula, and is considered the true national sweet.
The main varieties of nougat are those friable and those soft: the difference between the two is due to diverse factors.
First of all, the different length of cooking of the mixture: in the friable nougat the cooking is usually prolonged, up to (in some typical products) 10 hours. Also important is the percentage of nuts and the affinity between the honey and the sugar (among which is saccharine, glucose syrup, invert sugar syrup).
The soft nougat, instead, has a cooking time that normally does not go over 3 hours; this permits it to be a moister mixture; this factor combined with the higher percentage of glucose produce softer dough.
More modern variations include the classic nougat covered with chocolate or with chocolate inside the mixture (typical of the Abruzzese).
As ingredients, depending on the region, are amalgamated into the mixture almonds, hazelnuts, peanuts, dried figs, candied fruits, sesame seeds, and orange or lemon zest.

Celery Bitters for the perfect Bloody Mary

Available @ Selfridges

Or online @

www.thedrinkshop.com

What ever your take on a Bloody Mary is, and believe me everyone has one. THIS will make a difference you and your friends will notice. A couple of drops give a depth of flavour that makes a whole lot of difference.

Giovanni Rana

For those times when you really cant be bothered to start from scratch these really are the only alternative. For the full range please go to www.giovannirana.co.uk. 

Pasta pioneer Giovanni Rana captures the taste of real Italy in a ready meal

- Italy’s no.1 fresh pasta brand launches new Fresh Filled Pasta Creations range -

Italy’s number one fresh pasta brand has recently launched a new range of delicious ready meals, perfect for time-starved foodies. On Sainsbury’s shelves from mid-March, Giovanni Rana’s Fresh Filled Pasta Creations  include three varieties that look good, taste great and are ready in minutes.

The new filled pasta range comprises:
Tortellini filled with Prosciutto Crudo in tomato sauce (with cherry tomatoes, spinach and Parmigiano Reggiano shavings)
Tortellini filled with Spinach and Ricotta in a basil sauce (with courgettes and cheese shavings)
Tortellini filled with Prosciutto Crudo in Alfredo sauce (with peas, smoked ham and Parmigiano Reggiano shavings)

Giovanni Rana’s Fresh Filled Pasta Creations range is easy to prepare - simply place in the microwave and it’s ready in four minutes – and thanks to Giovanni Rana’s commitment to creating authentic tasting meals, the pasta actually cooks (rather than being reheated) during the microwave process, ensuring it arrives on your plate ‘al dente’. The meals are perfect as a hot, hearty lunch for one or as a tasty, quick and convenient supper.

The new Giovanni Rana’s Fresh Filled Pasta Creations range complement the brand’s existing selection of fresh, authentically Italian filled pastas which include favourites like Rich Italian Beef Bolognese Tortelloni (traditional small, plump filled pasta), and Prosciutto Crudo and Cheese Cappelletti (small, hat-shaped pasta envelopes stuffed with filling). Its trademark extra thin pasta and generous, flavoursome fillings have made the Giovanni Rana name a national treasure in its native Italy and a synonym for authentic food and good taste.

Giovanni Rana’s Fresh Filled Pasta Creations range signifies the first of a few new exciting products that are being launched by the brand later this year.

A Giovanni Rana spokesperson comments: “Giovanni Rana is renowned for pioneering the way we enjoy fresh pasta, and this exciting new range of delicious and convenient ready meals is no exception. Different from the usual lasagnes and pasta bakes that dominate the pasta ready meal category, these plump and flavoursome ready meal tortellinis with freshly prepared sauces offer something exciting and different. We’re hopeful that Giovanni Rana’s Fresh Filled Pasta Creations will go down a treat, especially with time-starved foodies who want to eat deliciously authentic Italian food quickly and conveniently, without compromising on taste.”

Giovanni Rana’s Fresh Filled Pasta Creations are available in Sainsbury’s stores nationwide from March 2011, and selected ASDA stores from May 2011.  For more information on the Giovanni Rana range, as well as recipes ideas, visit www.giovannirana.co.uk. 

Shloer

Whether it’s enjoying long lazy days in the garden,

trips to the beach or picnics in the park,

Summer is all about sharing time – hopefully in the

sunshine – with our friends and family.

Now you can make your perfect Summer’s day

even better by sharing it with Shloer’s brand new

Summer Fruit Punch. The limited edition flavour is

light and fruity, perfectly refreshing on a sunny day.

It’s all in the serve

Befitting of the grandest garden party, or simply

enjoyed at a Sunday Social barbeque, Shloer’s

Summer Fruit Punch is best served ‘dressed to

impress’. Conjure up the typical tastes of summer:

mint leaves, slices of orange and cucumber and

fresh juicy strawberries, all served in a jug over ice –

perfect for sharing.

The natural alcohol alternative

Shloer uses only the best ingredients to create a

delicious non-alcoholic sparkling juice drink. All

varieties make a tasty grape-based alternative to

alcohol, suitable for all the family - including those

who want to enjoy the Summer social circuit without

drinking alcohol. Shloer contains no preservatives,

artificial colours, sweeteners or flavourings and is

available from all major supermarkets.

Best served shared – on any occasion

Shloer’s Summer Fruit Punch will add a little sparkle

to any social gathering planned or impromptu: That

might be sharing with friends during one of the

many Spring bank holidays or serving at a wedding

– even a Royal one, yes Shloer is fit for a King (or Queen)

Choccy Munchy Seeds.

Choccy Munchy Seeds are a new type of snack. Developed through our passion for mindful munching, we have taken the nutritional benefit of the seed and coated it with luxurious Belgian chocolate to give you a nutritious nibble with a choccy fix! Sunflower & pumpkin seeds with pieces of dried apricot coated in luxury Belgium milk & dark chocolate.

Why it's good for you...
I am packed with Vitamin E to help strengthen your body's defences, Zinc for strong bones, Iron for energy and Fibre for a healthy happy heart!

Packed to the brim with:
Seeds (Sunflower Seeds 21%, Pumpkin Seeds 5%), Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Dried Apricot (7%), Glazing Agents (Gum Arabic, Shellac), Emulsifier (Soya Lecithin, rice Flour, Natural Vanilla Flavouring).
Milk Chocolate contains a minimum of 30% Milk Solids and a minimum of 20% Cocoa Solids.  Plain chocolate contains a minimum of 65% Cocoa Solids.
Free FromCholesterol, gluten, artificial colourings & flavourings.
Thumbs up for:High in Fibre, Excellent source of Vitamin E, Very high in Iron, A source of Zinc, Suitable for Coeliacs & Vegetarians.