Food news

• How US tariffs are affecting coffee

  26-09-2025 16:43 via foodnavigator.com
  
  The US's tariffs are reshaping the global coffee market, pressuring producing countries and making some markets more desirable
  
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• Poon’s at Somerset House, London WC2: ‘The tofu dip alone is worth booking a table for’ – restaurant review | Grace Dent on restaurants

  04-01-2026 07:00
  The cooking is refreshingly light, delicate and, you might even say, wholesomeIf you find yourself ice-skating at Somerset House in central London over the next week or so (and hurry: you’ve got only until 11 January before it closes), then first please accept my commiserations. Second, please also note that the Chinese restaurant Poon’s, by Amy Poon, scion of the Poon’s restaurant dynasty, recently rooted itself in the New Wing.Ice-skating itself I have nothing against, but we
  
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• ‘Extraordinary – a great alcohol alternative’: the best supermarket kombuchas, tasted and rated

  03-01-2026 14:00
  These once obscure fizzy ferments are now widely available in our supermarkets – but which are a sparkling success and which leave you feeling a bit flat?• It’s easy to ferment at home. Here’s all the kit you needSimilar to vinegar, kombucha is made with a scoby (a symbiotic colony of bacteria and yeast), or mother, which looks like a blobby creature from the deep. Homemade kombucha is an enjoyable project and really cheap to make (it’s essentially just the cost of s
  
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• Meera Sodha’s recipe for radicchio and chianti risotto

  03-01-2026 07:00
  Bittersweet maroon leaves pair perfectly with juicy red wine in this elegant winter risotto served with a walnut pestoBitter ingredients are not to everyone’s taste, but, amid these darkest months, they make me feel alive. I love Seville oranges, grapefruit, brassicas, bitter greens, chicory and, most of all, radicchio. I like the burgundy-spotted castelfranco (great for salad with citrus and cheese) and the long-locked tardivo (best cooked with balsamic vinegar), but radicchio di chioggia
  
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• How the ‘Dyson of dairy’ reinvented butter and why cottage cheese is next

  02-01-2026 17:24 via foodnavigator.com
  
  From viral TikTok fame to supermarket shelves, All Things Dairy is shaking up a stagnant butter aisle and betting big on cottage cheese with clean-label, protein-packed innovation.
  
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• Big Food’s Big Deals: Nestlé, Mars, Barry Callebaut & more

  02-01-2026 16:38 via foodnavigator.com
  
  A look at 2026’s biggest food and beverage M&A trends - from functional beverages and snacking megadeals to major divestments, portfolio reshaping and the strategic drivers redefining Big Food’s future.
  
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• GLP-1s: Known and potential side effects

  02-01-2026 16:32 via foodnavigator.com
  
  GLP-1 weight loss drugs such as Ozempic and Wegovy have taken the world by storm. But some side effects, from the accepted - 'Ozempic face' and gastrointestinal complaints - to the highly speculated- acute pancreatitis and blindness - have been linked to the drugs. Could these side effects drive consumers into the arms of natural alternatives?
  
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• Why live boiling crustaceans is set to be banned in the UK

  02-01-2026 15:49 via foodnavigator.com
  
  The live boiling of crustaceans such as lobsters, crabs, shrimp and prawns is due to be banned in the UK due to animal welfare concerns. While there is significant evidence that crustaceans are both sentient and can feel pain, regulation varies widely on which killing methods are allowed for the creatures.
  
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• Cocktail of the week: the Kirkstyle Inn’s beetroot and sumac shrub – recipe | The good mixer

  02-01-2026 14:00
  A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumacTraditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You’ll need to start the syrup a day ahead.Connor Wilson, head
  
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• What are consumers giving up in 2026?

  02-01-2026 09:35 via foodnavigator.com
  
  It's the New Year, which means that consumers are giving things up. Whether it's alcohol, meat, carbohydrates or something else, January is the time for restraint. But what are consumers giving up in 2026?
  
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• Benjamina Ebuehi’s recipe for yoghurt panna cotta with banana and tahini crumble | The sweet spot

  02-01-2026 07:00
  A dessert or fun breakfast to satisfy your sweet cravings without being too rich or heavyI’m of the opinion that we still need dessert in January. In a month that’s typically grey, dreary and ridiculously long, it’s the little things that spark joy. Granted, I’m not necessarily reaching for anything too rich or heavy, but when I’m craving a bit of sweetness, the likes of this yoghurt panna cotta really hit the spot. If you squint, it could easily be mistaken for a f
  
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• How to turn the dregs of a bottle of beer into cheesy rolls – recipe | Waste not

  01-01-2026 14:00
  If you don’t fancy the last warm finger or two of beer in your can, save it to bake into these fluffy, flavourful rollsI often don’t finish a large bottle or can of beer, leaving a bit in the bottom that barely seems worth saving. When I remember, I’ll pop it in the fridge and save it to add to a stew or batter, but today’s rolls are my new favourite way of using it up. Continue reading...
  
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• Veganuary can be a piece of cake: cooks and dietitians share 12 ways to make delicious plant-based food

  01-01-2026 12:00
  Swap chicken for beans and avoid cheeze … From a MasterChef finalist to a maker of ready meals, high-profile vegans give their favourite recipes and tipsThis new year, you may be embarking on Veganuary, or have resolved to eat less meat and dairy in 2026. What are some of the simplest switches to make and most nutritious dishes to try with minimum fuss? Vegans share their tips on how to eat a balanced plant-based diet. Continue reading...
  
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• Veganuary can be a piece of cake: cooks and dieticians share 12 ways to make delicious plant-based food

  01-01-2026 12:00
  Swap beans for chicken and avoid cheeze … From a MasterChef finalist to a maker of ready meals, high-profile vegans give their favourite recipes and tipsThis new year, you may be embarking on Veganuary, or have resolved to eat less meat and dairy in 2026. What are some of the simplest switches to make and most nutritious dishes to try with minimum fuss? Vegans share their tips on how to eat a balanced plant-based diet. Continue reading...
  
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• Ravinder Bhogal’s New Year recipes for paneer biryani and Indian-style tiramisu

  31-12-2025 10:00
  Forget yet another traditional roast dinner to see out the year, and instead try a spicy, textured and opulent biryani, and a saffron-infused take on tiramisuAfter weeks of excess, it’s not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it n
  
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• How to make garlic bread – recipe | Felicity Cloake's Masterclass

  31-12-2025 07:00
  You may think you know how to make garlic bread. But have you made this garlic bread?Once upon a time, an ex and I used to throw an annual party – a non-chic affair with a recycling bin full of ice and bottles – where the star, and the thing that everyone really came for, was the garlic bread: 10 or 15 loaves of the stuff, always demolished while still dangerously hot from the oven. I believe the original recipe was Nigel Slater’s; this is my tweaked version.Prep 15 minCook 25
  
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• Festive finger food: how to use Christmas leftovers to make New Year’s Eve canapes | Kitchen aide

  30-12-2025 14:00
  From ham and chicken croquetas to potato-filled fishcakes, there are plenty of interesting ways to use up the bits you have left over from the festivitiesWhat canapes can I make for New Year’s Eve with my Christmas leftovers that will still feel special?
  Ella, via emailFinger food needn’t be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite – no one wants to be manoeuvring a fork, after all. “People just wan
  
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• Rukmini Iyer’s quick and easy party platters: halloumi with pineapple salsa and za’atar carrots with labneh | Quick and easy

  30-12-2025 12:00
  Your bring-along to a New Year’s shindig could be this grilled halloumi with punchy sweet-and-sour salsa, or easy za’atar roast carrots with labneh and pistachioThis hot halloumi platter is such a crowdpleaser that it’s worth making with two blocks of halloumi, even for a smaller group. I like to include this as part of a spread of mixed hot and cold dishes – a jolly, festive update on cheese and pineapple on a stick (which is admittedly hard to improve on). Then, a high-
  
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• Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos

  30-12-2025 07:00
  Caramelised sprouts with onion, thyme and sweet vinegar, served on a crispopen sandwich with soft cheese and pine nutsBrussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love. Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese
  
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• Drinks ideas to get your NYE party fuelled

  29-12-2025 14:00
  Stop stressing about 31 December, keep things simple and go with a flow of prosecco, lambrusco or maybe even a Korean soju …Oh, you thought it was all over? After all the carolling, gifting and tree-ing (not to mention the eating and drinking) of the actual Christmassy bit, it feels almost cruel to have to do it all again, and on – in my opinion – one of the most stressful nights of the year: New Year’s Eve.If you’re not paying over the odds and going out, with lon
  
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• Georgina Hayden’s quick and easy recipe for pimento cheese and pickle loaded crisps | Quick and easy

  29-12-2025 07:00
  Move over, nachos: a loaded crisp platter is the new party snack in townPimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it’s a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there’s a
  
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• New Year’s easy: Honey & Co’s one-pot chicken and rice with amba

  28-12-2025 14:00
  Swerve the stress on New Year’s Eve and serve up a buffet comprising one big dish with plenty of sides, like this chicken and rice with amba, an amazing, tangy Iraqi condimentNew Year’s Eve has always struck me as the most treacherous of nights. Not because of the drink, or the fireworks, or the pressure of staying awake past midnight (although that alone should qualify as an endurance sport). Like Valentine’s Day and your birthday, what makes New Year’s Eve perilous is t
  
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• ‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

  28-12-2025 07:00
  Zinging hospitality and heart-thumpingly good foodFor reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging
  
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• Countdown to 2026 – a New Year’s Eve menu

  27-12-2025 12:00
  Gather your friends and raise a glass to the year gone by with recipes from Thomasina Miers, Honey & Co and Benjamina EbuehiWhen it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road. Continue reading...
  
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• Cheesy heaven: Meera Sodha’s recipe for pumpkin fondue | Meera Sodha recipes

  27-12-2025 07:00
  A decadent, cheesy centrepiece to steal the attention at any party, and built for comfort and joyAs 2025 closes, I wanted to leave you with one of my favourite recipes: the pumpkin fondue. This started life as a Lyonnaise dish that I saw Anthony Bourdain enjoy on his TV series Parts Unknown at Daniel Boulud’s parents’ farmhouse. My adapted version could be a centrepiece of your New Year’s Eve party, where the molten cheese mixture can be spread on bruschetta and topped with pic
  
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• Cocktail of the week: Ambassadors Clubhouse’s Patiala peg – recipe | The good mixer

  26-12-2025 14:00
  An old fashioned with a batty backstoryLegend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defe
  
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• The joy of leftovers – what to cook in the calm after Christmas

  26-12-2025 12:00
  From cheeseboard pies to spiced-up veg and one last sweet flourish, this is how to eat, waste less and savour the lull between Christmas and New Year• Sign up here for our weekly food newsletter, FeastAt this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they&rsq
  
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• Helen Goh’s recipe for an espresso martini pavlova bar | The sweet spot

  26-12-2025 07:00
  A selection of meringues, boozy cherries, coffee mascarpone and whisky caramel to mix and match until Big Ben strikes and beyondYour favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s
  
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• How to turn an excess of herbs into a showstopping sauce for just about anything – recipe | Waste not

  24-12-2025 14:00
  This make-ahead, easy green sauce is suitable for to almost any main dish and a great way to use up hang-about herbs Whenever I want to cook something special, my first thought is always salsa verde, and Christmas is no exception. This vibrant sauce is so forgiving and endlessly versatile – a last-minute showstopper that can be whipped up with a few store-cupboard ingredients and some herbs. It’s normally made with parsley, garlic, capers, anchovy fillets, olive oil and vinegar, but
  
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• Why my mum’s scotch eggs are my Twixmas essential

  23-12-2025 13:00
  There’s always one non-negotiable snack in Jimi Famurewa’s fridge at this time of year: a spicy, homemade scotch egg. How did it become a family favourite?The culinary essence of the festive season is a kind of sanctioned chaos. Never mind that, from one angle, Christmas is mostly just rigidly observed collective food traditions and grown adults dying on the hill of whether yorkshire puddings should be served with turkey.I don’t think I ever really feel that warming yuletide ru
  
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