The New Brighton Hotel, Bar & Lounge, situated on Victoria Road in the heart of New Brighton, has unveiled its exciting plans for November and December, with everything from Christmas dinners and festive cocktails to tribute acts, live music, party nights and New Year’s Eve celebrations.

The popular venue is already seeing bookings coming in for Christmas meals, parties and group celebrations, with its combination of great food, fantastic entertainment and a warm, welcoming atmosphere proving a big attraction. Whether you’re planning a Christmas catch-up with friends, a festive family meal, a works Christmas do or simply fancy a great night out, The New Brighton Hotel, Bar & Lounge has something for everyone!

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

A festive feast to remember!

Food lovers are in for a treat this Christmas, with the venue launching a delicious festive menu available throughout December. The star of the show is the traditional Christmas dinner, priced at just £15.95, featuring turkey, honey roast ham or a festive meatless loaf, served with all the trimmings.

Diners can tuck into sprouts, mash, parsnips, roast potatoes, honey roast carrots, apple spiced cabbage, pigs in blankets, Yorkshire pudding, stuffing and gravy – everything you’d expect from a proper Christmas feast! There’s plenty more to tempt the taste buds too, including a slow-roasted steak pie served with mash and tenderstem broccoli (£16.95), fish and chips with minted mushy peas (£16.95), wild mushroom and truffle tagliatelle (£15.95) and vegan lasagne (£14.95).

For those looking for something a little lighter, the starters include garlic mushrooms on French toast, hot honey halloumi, maple-glazed crispy belly pork and crispy Korean BBQ chicken bites. The festive baguette is another seasonal favourite, packed with turkey, honey roast ham and stuffing, complete with a gravy dipping pot for £10.95.

There’s also a tempting selection of pizzas, burgers and sides, including a festive burger with smoked bacon, brie and cranberry sauce. And, of course, no Christmas meal would be complete without something sweet! The dessert menu features Christmas pudding with brandy sauce, tiramisu, winter berry cheesecake and brownie or blondie with ice cream.

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

A packed programme of entertainment!

As well as serving up fantastic food, The New Brighton Hotel, Bar & Lounge is pulling out all the stops when it comes to entertainment. The festive programme kicks off on 12th November with a special Everton Night featuring Kevin Sheedy, giving football fans the chance to enjoy an evening celebrating the Blues. On 13th November, music lovers can enjoy a Fleetwood Mac tribute, bringing the sounds of the legendary band to New Brighton.

December promises even more excitement, starting with a Christmas Party Night on 4th December, featuring popular local singer Marc Kenny performing 90s classics, followed by DJ Jax keeping the party going. On 11th December, the venue will host Bubbles & Brushes from 6pm to 8pm, a fabulous evening of Christmas crafts and creativity. Tickets include a bottle of fizz or two cocktails, along with pastries, making it a lovely festive activity to enjoy with friends.

The entertainment continues on 12th December with a Jersey Boys tribute, bringing the unforgettable hits and harmonies of Frankie Valli and The Four Seasons to the venue. Then, on 18th December, it’s time to dust off those dancing shoes for the ABBA Experience! Expect a night of singalong classics and feel-good favourites as the timeless music of ABBA takes centre stage.

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

Christmas Eve and New Year’s Eve celebrations!

The festive fun doesn’t stop there! On Christmas Eve, Marc Kenny returns for a special live music performance, providing the perfect soundtrack to one of the most magical nights of the year. And when it’s time to wave goodbye to the year, DJ Jax will be taking over the decks for a New Year’s Eve celebration, promising a fantastic party atmosphere as New Brighton welcomes the new year.

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

The perfect place for Christmas parties and group bookings

The New Brighton Hotel, Bar & Lounge is also welcoming bookings for larger groups, making it an ideal choice for office Christmas parties, family gatherings, friendship groups and festive get-togethers. With its stylish surroundings, extensive food menu and lively entertainment calendar, the venue offers everything needed for a memorable celebration under one roof. With the hotel upstairs too, there are rooms for guests to stay after events!

And there’s good news for sports fans too! The hotel will continue showing all the live sport throughout the festive period, so visitors can enjoy the big games alongside great food, drinks and a buzzing atmosphere. The venue will be open every day throughout December apart from Christmas Day, giving locals and visitors plenty of opportunities to enjoy everything it has to offer.

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

With bookings already coming in, anyone hoping to organise a Christmas meal, group party or festive night out is encouraged to get in touch early to secure their plans. From traditional turkey dinners and festive cocktails to live music, tribute nights and New Year’s Eve celebrations, The New Brighton Hotel, Bar & Lounge looks set to be one of the places to be this Christmas!

The New Brighton Hotel, Bar & Lounge Festive Season / 93 Victoria Road, New Brighton, CH45 2JB / 0151 638 3568

TO BOOK A TABLE OR EVENT CALL 0151 638 3568

For the menu and more check out The New Brighton Bar & Lounge WEBSITE and on FACEBOOK

Autumn brings a natural shift towards orchard fruits, mature cheeses, cured meats, warming spices and richer dishes and drinks. For retailers and hospitality operators, the change of season offers an opportunity to introduce customers to new flavours while finding fresh ways to present familiar products.

Products carrying EU quality labels, such as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status, can provide particularly strong inspiration. Their distinctive characteristics and links to specific EU regions give businesses both a culinary starting point and a provenance story to communicate through menus, displays, shelf-edge information and seasonal promotions.

The EU’s ‘More Than Only Food & Drink’ campaign explores six autumn pairing ideas and how they could be translated into retail and hospitality settings.

Parmigiano Reggiano PDO from Italy and chocolate

Pairing cheese with chocolate may sound unconventional, but it works particularly well with a mature cheese such as Parmigiano Reggiano PDO from Italy. Parmigiano Reggiano PDO can only be produced in its designated area of northern Italy, using raw cow’s milk and traditional methods, before being matured for at least 12 months. Its savoury, nutty and caramel-like notes can complement chocolate’s cocoa and roasted flavours, while the contrast between salt and sweetness makes each element more pronounced. 

For retailers: Bring mature Parmigiano Reggiano PDO and quality European chocolate together in an “unexpectedly good together” display. Smaller formats could be combined in autumn gifting selections, tasting boxes or premium hampers.

For hospitality: Serve small pieces of cheese and chocolate as an alternative petit four, alongside coffee or as part of an after-dinner tasting plate.

Pêra Rocha do Oeste PDO and Prosciutto di Parma PDO

Pear and cured ham is an established sweet-and-savoury combination that gains an even stronger provenance story by bringing together Portugal’s Pêra Rocha do Oeste PDO and Italy’s Prosciutto di Parma PDO. Grown in Portugal’s Oeste region, the local soil and climate help give the pear its distinctive sweetness, crisp texture and natural juiciness. Prosciutto di Parma PDO is produced in the Parma area of Italy using a traditional curing process, with carefully selected pork legs, sea salt and long maturation contributing to its delicate flavour and texture. This provides a refreshing contrast to the ham’s delicate savoury character and silky texture. Lightly roasting the fruit develops a deeper sweetness, making the pairing particularly suitable for autumn menus.

For retailers: Merchandise Pêra Rocha do Oeste PDO alongside Prosciutto di Parma PDO, cheese and speciality bread as an easy autumn lunch or entertaining solution. Recipe cards could suggest crostini, warm salads and seasonal sharing boards.

For hospitality: Serve the pear fresh or lightly roasted with thin slices of Prosciutto di Parma PDO. The combination could be incorporated into a starter, flatbread, seasonal salad, or European sharing board.

Tokaji PDO from Hungary and Roquefort PDO from France

Sweet wine and blue cheese are a well-established pairing, but the combination also offers an opportunity to encourage exploration beyond the most familiar pairings. Tokaji PDO wines are produced within Hungary’s historic Tokaj wine region using specified grape varieties and production methods associated with the area. Roquefort PDO is made from sheep’s milk and matured in the natural caves of Roquefort-sur-Soulzon in France, where the specific conditions contribute to its distinctive blue veining, creamy texture and powerful flavour. The sweetness and refreshing acidity of Tokaji PDO wine can balance the saltiness and intensity of Roquefort PDO from France, while their fruit and honeyed characteristics contrast with the cheese’s savoury depth.

For retailers: Cross-merchandise the wine and cheese with crackers, fruit and preserves as a ready-made autumn cheeseboard solution. Shelf-edge tasting notes can explain the balance between sweetness, acidity and salt, while also highlighting the PDO status and regional origin of both products.

For hospitality: Offer the pairing as a standalone cheese course, add a recommended serving of Tokaji PDO to the cheeseboard or include both products within a guided European wine-and-cheese flight.

Swedish Aquavit PGI with roast pork and apple

Aquavit is traditionally associated with rich, savoury foods, making Swedish Aquavit PGI an interesting partner for roast pork. Swedish Aquavit GI must be produced in Sweden, with caraway and/or dill providing its defining flavour. Its PGI status reflects this link to Swedish production and traditional flavouring practices. This herbal and spice character complements the seasonings commonly used with pork, while apple contributes sweetness and acidity to cut through the meat’s richness. Together, the elements create a distinct autumnal combination.

For retailers: Feature aquavit alongside pork, apples, pickles and Nordic-inspired products. Recipe cards or bottle tags can show shoppers how to turn the ingredients into a complete autumn meal.

For hospitality: Pair a small serve with roast pork, pork belly or sausage accompanied by apple and pickled vegetables. It could feature on a Nordic-inspired set menu, tasting flight or seasonal bar-food menu.

Gouda Holland PGI from the Netherlands and coffee

Coffee and cheese share more flavour connections than might initially be expected. The Gouda Holland PGI designation requires the cheese to be produced in the Netherlands using milk from Dutch dairy farms and matured naturally within the country. The caramel, nutty and buttery qualities of mature Gouda Holland PGI can complement the roasted notes of coffee, while the cheese’s creamy texture helps soften its bitterness.  As a PGI product, Gouda Holland reflects a recognised link between the cheese, its Dutch origin and established production tradition. The result provides a simple savoury alternative to the cakes, biscuits, or chocolate usually served with coffee.

For retailers: Position mature Gouda Holland PGI close to premium coffee and autumn brunch products, supported by tasting notes or serving suggestions. The pairing could also be included in breakfast, weekend treats, or gifting promotions.

For hospitality: Cafés can serve a small piece of mature Gouda alongside speciality coffee, while restaurants could offer the combination as an alternative after-dinner course.

Dark České pivo PGI from Czechia and chocolate pudding

Beer can provide an unexpected alternative to wine when pairing drinks with desserts. Darker styles of České pivo PGI from Czechia can carry malt, caramel and roasted characteristics that complement the cocoa flavours of a rich chocolate pudding. České pivo PGI is linked to Czech brewing tradition and is characterised by specific production methods, quality ingredients and a balanced taste profile, often with a distinctive bitterness and full-bodied character. The beer’s gentle bitterness can balance the sweetness of the dessert, while its carbonation provides contrast to a dense or creamy texture.

For retailers: Merchandise selected dark beers alongside premium chocolate, brownies and desserts as part of weekend or autumn entertaining promotions. Food-pairing notes can help shoppers identify the appropriate beer style.

For hospitality: Add a suggested beer match to chocolate pudding, tart or brownie, or serve smaller portions as part of a beer-and-dessert tasting flight.

For more information please visit our website or contact: morethanfood_UK@agripromotion.eu

Advisors from the EU’s More Than Only Food & Drink campaign predict that shoppers will be increasingly looking for wines, beers and spirits that offer genuine value through provenance, craftsmanship and a strong sense of place, rather than simply choosing the biggest brands or the highest-priced bottles. 

Wine: authenticity, discovery and premium sparkling take centre stage

Christmas remains the biggest occasion of the year for premium wine, but shoppers are approaching the category with a very different mindset to previous years. Neil McAndrew, wine expert and advisor to the EU’s More Than Only Food & Drink campaign, believes consumers are becoming much more discerning, with authenticity, provenance and quality now carrying as much weight as price.

“Historically, shoppers have traded up at Christmas, but today’s consumers are much more considered. ‘Treat’ bottles have to justify their price through perceived value. People aren’t simply buying the most expensive wine anymore; they’re looking for authenticity, a clear sense of place and quality that genuinely enhances the occasion, whether that’s through the region, grape variety, style or the producer behind the bottle.

“We’re seeing that most clearly in sparkling wine. Champagne PDO from France will always have an important place at Christmas, but consumers are increasingly recognising the exceptional quality available through other sparkling wines such as Crémant de Loire PDO from France and Cava PDO from Spain. They offer traditional production methods, real heritage and outstanding value, making them increasingly attractive choices for festive celebrations. Rosé sparkling wines continue to gain in popularity and are now seen as a year-round occasion drink and not just for summer. Larger-format bottles are becoming more common because they create theatre around the table and represent excellent value for family gatherings. Magnums represent a real wow-factor and are becoming renowned for their quality and value for money. 

“Inclusivity is another trend that will define Christmas as low and no wines, beers and spirits gain a place at the table. The quality of low-and-no alcohol sparkling wines has improved enormously over recent years and they’re now becoming genuine celebration drinks rather than compromises. They’re increasingly being served as aperitifs because everyone around the table can enjoy them.

“Christmas is also becoming a time for discovery and this will shape the bottles that shoppers choose to gift and consume during festive occasions. Younger drinkers in particular are much more willing to explore lesser-known regions rather than automatically buying the same wines every year. We’re seeing growing interest in wines from Romania, Hungary, Slovenia and Croatia, alongside regions such as Etna in Sicily and Santorini. These wines combine indigenous grape varieties with a genuine sense of place, while also being made in increasingly approachable, food-friendly styles that work brilliantly for Christmas entertaining.

“Sustainability is becoming another hallmark of quality rather than a standalone trend and another key point difference that younger drinkers are seeking out. Organic and biodynamic production, regenerative viticulture, lighter-weight bottles and recognised sustainability certifications all help reinforce premium positioning, while producers are becoming much better at telling their stories through family heritage, regional identity, food-pairing advice and even QR codes that connect consumers directly with the people behind the bottle.

“Finally, I’d love to see more people rediscover Europe’s wonderful dessert wines this Christmas. Sauternes PDO from France, Tokaji PDO from Hungary, Vin Santo del Chianti PDO from Italy and Madeira PDO from Portugal remain hugely undervalued, yet they create extraordinary pairings with Christmas pudding and festive cheeseboards. Christmas is the perfect opportunity to explore these remarkable wines because they offer exactly what today’s consumers are looking for—authenticity, heritage, quality, and a memorable experience.”

Beer: Heritage, flavour and food pairing are putting beer back at the heart of Christmas

Beer is set to enjoy a renaissance at Christmas as consumers look beyond everyday lagers towards more premium styles with genuine heritage, rich seasonal flavours and a stronger sense of occasion. According to Mark Dredge, beer expert and advisor to the EU’s More Than Only Food & Drink campaign, Europe’s brewing traditions are perfectly placed to meet growing demand for authenticity, quality and discovery.

“One of the biggest stories every Christmas is still Belgian Christmas beers. They’re one of Europe’s great festive traditions and something beer lovers genuinely look forward to every year. Unlike many modern seasonal releases, these beers weren’t created to follow a trend, they’ve been brewed for generations and have earned their place on the Christmas table through quality and craftsmanship.

“What makes them so special is that they’re naturally festive. Belgian brewing yeasts create wonderful flavours of dried fruit, figs, raisins, chocolate, caramel and warming spice that mirror so many of the flavours we associate with Christmas. They don’t need gimmicks or novelty ingredients because the brewing traditions themselves produce beers that feel perfectly suited to the season.

“Belgium isn’t the only country with a wonderful festive brewing heritage. Bayerisches Bier PGI from Gemany releases rich Christmas Winterbocks, while Scandinavia has the tradition of Juleøl or Christmas beer, where breweries release special seasonal brews that families enjoy together throughout December. Those traditions have existed for centuries, and they’re exactly the sort of authentic food and drink experiences that UK consumers are increasingly looking for.

“Beer is also becoming much more central to Christmas entertaining. EU breweries have long embraced 750ml sharing bottles and even magnums, creating exactly the same sense of theatre as opening a special bottle of wine. As more entertaining moves back into the home, those larger formats feel particularly relevant because they encourage sharing and create memorable occasions around the table.

“Food pairing is another area where beer deserves much greater attention. There’s genuinely a beer for almost every Christmas dish. Rich Belgian dubbels and quadrupels work beautifully with roast turkey, goose and glazed ham, while darker ales pair brilliantly with mature cheeses. Belgian fruit beers such as Kriek are fantastic alongside chocolate desserts because their bright acidity balances the richness perfectly. Beer has always been incredibly food-friendly; we just haven’t celebrated that enough.

“Those traditions extend beyond the glass too. Across the EU beer has long been used as an ingredient in festive cooking, whether that’s adding rich ales to slow-cooked dishes or even incorporating beer into Christmas puddings and cakes. It’s another example of how deeply rooted beer is in European festive culture.

“At the same time, European brewers continue to innovate. One of the most exciting developments is the growth of premium alcohol-free festive beers. Rather than producing generic lagers, breweries are creating alcohol-free Christmas ales and darker seasonal styles that retain all the flavour and complexity people expect. Consumers aren’t necessarily giving up alcohol completely; they simply want more choice and flexibility throughout the festive season.”

Spirits: Versatility, theatre and regional traditions are redefining festive entertaining

While Christmas remains a time for indulgence, the way consumers enjoy spirits is evolving. Rather than reserving them solely for late-night celebrations, spirits are increasingly being enjoyed throughout the day, with lighter serves, premium cocktails and more versatile drinking occasions becoming central to festive entertaining. Kristiane Sherry, spirits expert and advisor to the EU’s More Than Only Food & Drink campaign, believes Europe’s diverse spirits heritage is perfectly aligned with these changing habits.

“Christmas is still about treating ourselves, but consumers are becoming much more thoughtful in how they spend their money. People still want something that feels special on the table or under the tree, but they’re increasingly looking for bottles that deliver value through versatility, quality and experience rather than simply buying lots of different spirits.

“One of the biggest opportunities is Europe’s wonderful aperitif culture. Vermouths, bitters and aperitifs aren’t just for summer – they’re fantastic at Christmas too. A vermouth and tonic or an aperitivo spritz is lighter in alcohol, incredibly refreshing and easy to make feel festive with seasonal garnishes such as rosemary, cranberries, orange or evergreen herbs. As Christmas entertaining stretches across long lunches, afternoon gatherings and early evening celebrations, these lighter serves become much more relevant.

“We’re also seeing consumers moderate in different ways. It’s not just about no-and-low alcohol drinks anymore. Smaller cocktails, highballs and lighter serves allow people to enjoy premium spirits across several occasions without feeling every drink has to be a large one. Tiny cocktails are becoming particularly popular because they let people try more flavours while still feeling indulgent.

“Classic cocktails are also being reimagined rather than reinvented. A Negroni with festive spices, a beautifully garnished Martini or a smoky whisky cocktail can feel completely different with thoughtful seasonal touches. Consumers still love familiar drinks; they simply want them to feel a little more special at Christmas.

“Social media has encouraged people to think much more about the theatre of drinks. Beautiful glassware, distinctive ice, smoked serves and food-inspired garnishes all help transform a simple cocktail into something memorable. We’re even seeing festive treats such as miniature gingerbread biscuits or mince pies becoming part of cocktail presentations, creating experiences that people genuinely enjoy sharing.

“Looking ahead, European whiskies are one of the most exciting categories to watch. Producers across countries including France, Denmark, Sweden and Germany are creating exceptional whiskies that often offer fantastic quality and value while bringing a fresh perspective to the category. They have greater freedom to innovate, which makes them particularly appealing to consumers looking to discover something new.

“Swedish aquavit GI is another spirit that deserves much greater recognition. It brings together so many of today’s trends – a genuine sense of place, Scandinavian heritage, savoury botanical flavours and remarkable versatility. As more consumers become interested in Nordic food and drink traditions, I think aquavit has a real opportunity to become part of Christmas entertaining.”

The Casa Rima chef joined fellow award-winning chef Tacim Yetiş at the 8th International GastroAfyon Tourism and Taste Festival. The huge festival made history by bringing together an incredible 963 regional dishes from all 81 provinces of Türkiye on a spectacular 247.68-metre-long “Anatolian Table” — setting a Guinness World Record and creating an extraordinary celebration of Turkish food and culture.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Hundreds of geographically indicated and officially registered regional specialities were showcased during the event, with dishes from every corner of Türkiye coming together to demonstrate the remarkable diversity of Anatolian gastronomy. For Liverpool-based Kemal and fellow UK chef Tacim, it was another proud moment in careers that have increasingly taken them around the world.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Representing North West England On The World Stage

Kemal Coşkuncay and Tacim Yetiş attended GastroAfyon on behalf of British Northwest Chefs and the wider gastronomic community of North West England, joining chefs, culinary professionals and international guests for the historic record-breaking event. Their involvement also highlighted the growing links between the Turkish and British culinary communities, with both chefs continuing to champion the hospitality industry and promote international collaboration from their base in the UK.

Kemal and Tacim are among the hospitality professionals behind British Northwest Chefs, an organisation launched in 2026 with the aim of bringing culinary professionals together, giving chefs a stronger voice and creating opportunities for development, collaboration and community work.

Despite only being established recently, the organisation has already begun building a network of culinary professionals and taking part in community initiatives — and its representation at a major international event such as GastroAfyon marks another exciting step forward. The chefs organisation has already been doing great things on a local level, including hosting a huge free community BBQ event alongside Grow Speke.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Another Huge Achievement For Masterchef Kemal

For Masterchef Kemal, the Guinness World Record event represents the latest chapter in a remarkable culinary journey. Originally from Turkey, Kemal moved to Liverpool in 2020 following a successful career that included working at award-winning restaurants in London. Since settling in Merseyside, he has become a well-known figure within the region’s hospitality industry and has accumulated an impressive collection of national and international honours.

His achievements include winning Chef Of The Year at the prestigious British Kebab Awards twice, being recognised at the International Gastronomy Star Awards and being selected as a judge at an international Culinary World Cup event. In 2025, Kemal and the Casa Rima team added another major honour when they were named Restaurateur Of The Year at the CEFTUS Excellence Awards in London.

He has also represented the hospitality industry at the House of Commons and travelled internationally to attend culinary festivals and events — building an increasingly impressive reputation both in the UK and overseas. Now, his participation alongside Tacim Yetiş in GastroAfyon’s record-breaking Anatolian Table provides yet another international achievement — while flying the flag for Liverpool and the North West of England.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

963 Dishes From Across Turkey

At the heart of GastroAfyon was an extraordinary showcase of Türkiye’s culinary heritage. The enormous 247.68-metre Anatolian Table brought together 963 dishes representing all 81 Turkish provinces, with hundreds of geographically indicated foods and registered regional specialities displayed together.

The achievement surpassed the previous record associated with Russia, which had stood since 2015, while offering visitors an opportunity to discover the extraordinary variety of ingredients, recipes and cooking traditions found throughout Türkiye. Rather than simply being about breaking a record, the event provided a platform for regional communities to preserve and promote recipes that have been passed down through generations.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Bitlis Cuisine Takes Centre Stage

Among the regions strongly represented at GastroAfyon was Bitlis, whose distinctive cuisine attracted considerable attention from chefs, gastronomy writers, food industry representatives and visitors. Located in Eastern Anatolia, Bitlis has a rich culinary tradition built around ingredients including meat, wheat, yoghurt and locally gathered herbs.

Visitors were introduced to regional herbs such as çiriş, ışkın, tirşok, çağ otu and sirmo, alongside traditional specialities including salted pearl mullet, Keledoş, Avşor, Gari Aşı, İçli Köfte and Çorti Aşı. The showcase provided an important opportunity to introduce Bitlis’s traditional recipes, indigenous ingredients and centuries-old food culture to an international audience.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

A UNESCO City Of Gastronomy

The setting for the historic achievement was particularly fitting. Afyonkarahisar has been a member of the UNESCO Creative Cities Network for Gastronomy since 2019, establishing the city as one of Türkiye’s leading culinary destinations. The 8th International GastroAfyon Tourism and Taste Festival further strengthened that reputation, bringing chefs, food professionals and visitors together for an extensive programme celebrating Anatolian cuisine.

Prominent Turkish chefs and gastronomy professionals attending the festival included Hamza Kalkan, Battal Yıldırım, Erdem Dirbalı, Eyüp Kemal Sevinç, Ceyda Özdemirli, Emine Bedel, Özlem Mekik and Talip Bayram. International chefs from approximately 25 countries also participated, giving GastroAfyon a truly global dimension.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

From Halewood To The International Culinary Stage

Back home in Halewood, Kemal is closely associated with the award-winning Casa Rima on Baileys Lane. Since opening in 2023, the Italian and Mediterranean restaurant has established a strong reputation in South Liverpool, earning glowing reviews and attracting both local diners and high-profile guests.

The restaurant has collected major accolades of its own, including recognition at the Knowsley Business Awards, while Kemal and his colleagues have continued to receive individual honours. Casa Rima’s menu features starters, pizzas, pasta and an extensive selection of specials including steaks, lamb, duck and seabass, combining an upmarket dining experience with an accessible neighbourhood restaurant atmosphere.

Having started his career as a dishwasher in the Turkish resort town of Didim, he progressed through professional kitchens before working at acclaimed restaurants in London and eventually making Liverpool his home. His career has since taken him from the kitchens of South Liverpool to awards ceremonies, international culinary competitions, global gastronomy festivals and even the House of Commons.

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Now, alongside fellow chef Tacim Yetiş, he can add participation in a Guinness World Record-breaking celebration of Turkish cuisine to that growing list. With 963 dishes, 81 provinces and one extraordinary 247.68-metre table, GastroAfyon delivered an unforgettable celebration of Türkiye’s culinary heritage — and two of North West England’s leading Turkish chefs were there to help make history.

Casa Rima / 9A Baileys Lane, Halewood, L26 2XB / 0151 245 8599

TO BOOK A TABLE AT KEMAL’S RESTAURANT CASA RIMA CALL 0151 245 8599 OR VISIT THE WEBSITE

Visit Casa Rima’s WEBSITE and follow on INSTAGRAM

CLICK HERE TO BOOK A FREE DESIGN APPOINTMENT

It’s another huge milestone for the family business, which only opened its Hoylake showroom in September 2024 and has enjoyed an impressive rise ever since. In just two years, Wirral Kitchens & Interiors has completed around 40 kitchen and interiors projects, built an excellent reputation across Wirral and beyond and seen an increasing number of new customers arrive through recommendations and referrals.

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The latest double-finalist recognition also follows the company being shortlisted for both Kitchen Retailer of the Year and Installed Project of The Year at the KBBFocus Awards 2026 — meaning the Hoylake business could win four awards this year! Behind the success story is Director Steve Wilbraham, whose career in the industry began at the age of just 16 when he became an apprentice bench joiner.

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With more than 35 years of experience in the building industry, Steve eventually decided to create something of his own — a kitchen and interiors company built around quality products, reliable tradespeople and genuinely personal service. The idea behind Wirral Kitchens & Interiors was simple: instead of customers having to deal with different people throughout a project, the company would provide one point of responsibility from the initial measure right through to completion.

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But turning that vision into reality required a huge amount of hard work and personal sacrifice. While preparing to open the Hoylake showroom, Steve continued working full days on existing projects before heading to the showroom to work on its fit-out during the evenings.

At the same time, his partner Elaine was working gruelling 12-hour shifts in care. Determined to get the new venture off the ground, the couple eventually used personal borrowing to complete the showroom and get the business open. There was no established showroom customer base waiting for them when the doors finally opened in September 2024. Everything had to be built from scratch.

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Fast forward two years and that gamble is certainly paying off. Wirral Kitchens & Interiors has steadily built its name through the quality of its work and a hands-on approach to customer service, with more and more enquiries now coming through word of mouth and recommendations. The business currently boasts an impressive 4.8 Google rating, demonstrating how important customer satisfaction has been to its growth.

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Speaking about becoming a double finalist, Steve said: “To be shortlisted in one category was brilliant. To then find out that Wirral Kitchens & Interiors had also been named a finalist for Best Small Business was something else. We opened the showroom from scratch and have had to earn our reputation one project at a time, so being recognised in both categories means a great deal to us.”

Steve continued: “We want to keep WKI small enough to remain personal. Customers deal directly with us, we manage the projects ourselves and we care about the finished job. That is the business we set out to build and we do not want to lose that as we grow.”

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Being shortlisted for Best Family Business would have been a fantastic achievement in itself, but competing for Best Small Business too makes the latest recognition even more special. Along with the two KBBFocus Awards nominations, the family business is in the running for an incredible four national awards!

From starting without an established showroom customer base and putting personal finances on the line to becoming major awards finalists, it’s been quite the journey. Whatever happens when the winners are announced, Wirral Kitchens & Interiors has already come a very long way from those late nights fitting out the Hoylake showroom. And with national recognition continuing to come its way, this small independent Wirral business is certainly making a big impression.

Wirral Kitchens & Interiors / Unit 11, Hilbre Business Park, Carr Lane, Hoylake, Wirral, CH47 4AZ / 0151 721 0827

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Orlo Sandwiches opened on Allport Lane last month, promising to re-invent the humble sandwich and give the people of Wirral some truly unique options. From generously filled deli classics to internationally inspired specials, alongside speciality coffee, ceremonial-grade matcha, unusual drinks, cakes and an alternative selection of crisps, Orlo is aiming to be much more than your average sandwich shop.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

The story behind Orlo actually began across the road at Mexican restaurant Pina Loca. The concept is the creation of Sean from Pina Loca, who had developed something of a reputation among his colleagues for the incredible sandwiches he would make for them. They went down so well that owner Babul had a suggestion: the sandwiches were good enough to have a shop of their own. That idea eventually became Orlo.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

The result is a new daytime destination at 21A Allport Lane, Bromborough, offering both takeaway and delivery from 10am until 4pm, Monday to Saturday. And it seems word has travelled quickly. Since opening, the new takeaway has attracted queues and customers travelling from further afield to try its creations.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

At the centre of everything is, of course, the sandwich. Rather than treating sandwiches as a quick lunchtime afterthought, Orlo has taken the approach of making them the main event. There are recognisable favourites, including ranch and deli-style sandwiches, but it’s the more unusual internationally inspired creations and changing specials that really set the concept apart.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

The Bahn Mi is a Vietnamese inspired delight — featuring Asian pork, pate, spicy mayo, pickled veg, cucumber, chillies and coriander. Meanwhile, the Cubano includes pulled pork, mortadello, honey mustard mayo, emmental, pickles and hispi slaw. Another fascinating creation is the Peach Ricotta — consisting of honey-grilled peach, ricotta, mozzarella, pesto, red onion, rocket and balsamic vinegar.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

Think of it as the difference between making a sandwich because you need lunch and making one because you’ve spent far too long thinking about exactly what should go between two pieces of bread. Orlo is firmly in the latter camp. The idea is simple: take something everybody knows and loves, use great ingredients, experiment with flavours and combinations from around the world and turn it into something people will actually travel for.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

And it’s not just about the sandwiches. Plenty of attention has also gone into what you drink alongside them. Orlo’s coffee comes from local independent Elephant Roastery, whose coffee is roasted in-house at its Neston roastery and has become one of the region’s highest quality roasteries.

There’s also speciality tea and a particularly interesting ceremonial-grade matcha offering, with a range of flavour combinations designed to offer something beyond the standard matcha latte. Some of the fascinating matcha drinks include candied lychee, mango coconut, peach rhubarb, blueberry strawberry and ginger cinnamon.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

That attention to detail carries through to the fridges and shelves, where customers can discover a selection of more unusual drinks and crisps alongside the food. Those with a sweet tooth can finish lunch with delicious cakes — again, with some really unique options. It’s part sandwich shop, part coffee stop and part treasure hunt for something you haven’t tried before.

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

Despite only being open a matter of weeks, there’s certainly a great deal of hype surrounding the new high end sandwich shop. Queues have already been stretching outside as customers arrive to see what all the fuss is about, while others have been travelling miles to get their hands on one of Sean’s creations.

What started with Sean making food for his colleagues has turned into a dedicated shop built around the belief that a sandwich can be every bit as exciting as the dishes you’d order in a restaurant. Add locally roasted coffee, ceremonial-grade matcha, speciality teas, brilliant cakes and a few unexpected snacks into the mix, and Bromborough may just have found its newest foodie destination.

Orlo / 21A Allport Lane, Bromborough, Wirral, CH62 7HH

TO VIEW THE MENU AND ORDER CLICK HERE OR FOLLOW ORLO ON INSTAGRAM

Follow Orlo on INSTAGRAM

The Angus Alchemy team entered the Den during filming in summer 2025, for the series which has just finished airing on the BBC, pitching its distinctive range of moonshine, gin, spirits and ready to drink cocktails to the Dragons, including guest Dragon Gary Neville.

The team successfully secured an offer in the Den, but the pitch was ultimately not included in the broadcast series and the investment did not proceed.

Founded by entrepreneur Campbell Archibald under the tagline “No Moonshine. No Mayhem,” Angus Alchemy has built a reputation for its small-batch spirits, including its bestselling Honeyberry Moonshine, My Name’5 Doddie MND Banoffee Moonshine and many other unique flavours from the Angus area, all produced from its distillery in Carnoustie.

Despite the disappointment of the episode not making it to air, Angus Alchemy says the experience provided valuable validation for the brand, its products and its commercial potential.

Campbell Archibald, founder of Angus Alchemy, said: ““Walking into the Den and pitching Angus Alchemy to the Dragons was an incredible experience. To come away having secured an offer was something we were immensely proud of.

“Of course, we were disappointed that the episode wasn’t ultimately broadcast. We thought it was a brilliant, funny and engaging pitch and would have loved people to have seen it. But what we took from the experience was hugely positive.

“We put Angus Alchemy and our products in front of some extremely experienced business people and demonstrated that the brand has genuine commercial potential.

“That experience has given us even more determination about what we can achieve with Angus Alchemy, and our focus now is firmly on the next stage of the business.”

Campbell pitched to all the Dragon’s including Guest Dragon Gary Neville. Gary said: “It was a pleasure to meet the guys. I was genuinely impressed by them and their product. I wish them all the best.”

Angus Alchemy continues to build on a period of significant growth with further national listings and partnership announcements expected later this year.

For more information visit https://angusalchemy.com/ and to buy visit https://angusalchemy.com/shop/

The agreement provides national sales, rental terms, and direct engineer support from Barcare Supreme. They will be joined by other distributors, yet to be announced by Nordik.

Andy Wainwright, Managing Director at Barcare Supreme says: “We are delighted to have been selected for this contract, which enables us to give UK hospitality venues a reliable and durable solution built for real bar conditions.

“Nordik is a prominent manufacturer of stainless steel products in the hospitality equipment sector, and they create appliances specifically to tackle hygiene and workflow bottlenecks in commercial bars and kitchens.

“Commercial glasswashers discharge baskets at temperatures above 60°C to achieve thorough chemical sanitisation. Bar staff unwittingly break this hygienic chain by hand-polishing wet glassware with cotton towels. Reusing a single cloth across two hundred glasses transfers bacteria directly back onto clean surfaces.”

He adds: “The DriPod removes manual cloth contact and lint residue completely. Internal energy-efficient high-speed fans force room-temperature air up into inverted glasses, cooling and drying an entire basket of glasses within minutes. This prevents hand drying, improves hygiene, and, as a non-thermal glass drying system, it speeds up the rate at which cool, dry glasses can be re-used in busy bars and hospitality venues.

“Each unit plugs into a standard 13A socket without requiring specialist electrical installation, hardwiring, or plumbing alterations, helping venues to control all-important costs.”

He continues: “The stainless steel specification for these Nordik appliances is key. Across the sector, many other drying devices are made from coated mild steel, and are prone to corrosion and rust. Corroded machines are often visible in a bar and do not promote customer confidence. Stainless steel means that these new dryers match commercial glasswasher standards, enabling them to resist chemical attack and rusting.”

Commenting on the partnership, Nordik director Andrew Pittwood says: “We are pleased to announce BarCare Supreme as the first in a number of distribution partners to be appointed by us. Partnering with Barcare Supreme gives Nordik an established national partner with deep technical expertise. They bring over thirty years of experience, in-house service engineers, and an outstanding reputation across the UK licensed trade. This agreement ensures that every DriPod unit comes backed by direct specialist support.”

He adds: “We chose Barcare because their end-to-end service model matches our commitment to product longevity. Alongside our other future partners, we will set a new standard for hygiene, reliability, and beer quality in busy hospitality venues across the UK.”

Andy Wainwright brings extensive sector experience, having worked in sales and servicing at dishwashing and glasswashing appliance manufacturer Classeq from the early 1990s until 2008.

Barcare Supreme operates as an independent UK-wide family business in Staffordshire, employing full-time in-house service engineers, to maintain high first-time fix rates, which are vital to their trade customers.

The DriPod 400 retails at £539.99 ex VAT (£647.99 inc VAT), while the DriPod 500 retails at £594.99 ex VAT (£713.99 inc VAT). Barcare Supreme offers both models with flexible all-inclusive rental options starting from £35 per month ex VAT.

Product details are available at www.barcare.co.uk/brand/dripod/. Rental packages are available at www.barcare.co.uk/rental-equipment/glass-dryers-rental/. Direct enquiries: 01785 247 267.

Can You Eat Raw Eggs?

Dr Richard Anderson, Director of Learning at High Speed Training, said: “Advice on whether you can eat raw eggs or lightly cooked eggs (like those with runny yolks or as used in mayonnaise) has changed over the years, but current guidance from the UK Government is that hens’ eggs with the British Lion stamp on them are safe for everyone to consume, even vulnerable groups such as pregnant women and older people.

“Eggs that come from other birds, such as geese and ducks, are less safe to eat raw as they are more likely to contain Salmonella. These types of eggs should always be cooked thoroughly before eating. The temperature that kills Salmonella in eggs is a cooking time of two minutes at 70 °C (or 30 seconds at 75 °C). This time/temperature combination will normally destroy any harmful Salmonella bacteria and make the eggs safe to eat.”

“Eggs from species other than chickens, such as duck, goose and quail, carry a higher risk of Salmonella and should not be used in raw or lightly cooked dishes. They should always be cooked thoroughly before being served.”

Can You Eat Eggs After the Best Before Date?

Dr Anderson said: “All eggs have a best before date of 28 days after they are laid. After this date has passed, the quality of the eggs will deteriorate, and if any harmful Salmonella bacteria is present, it could start to multiply and cause food poisoning. 

“You can eat eggs after the best before date, as the date represents food quality not food safety, but they will no longer be as fresh or at their best. If you are planning to eat eggs past their best before date, ensure you cook them thoroughly to destroy any harmful bacteria and avoid eating them raw or only lightly cooked.

Should You Keep Eggs in the Fridge?

Dr Anderson said: “It’s best to refrigerate eggs, as this helps to extend the shelf-life of the eggs compared to storing them at room temperature. Eggs should be stored in their original box in the middle of your fridge, rather than in the doors, as the temperature is cooler in the middle and will help to preserve the eggs for longer.

“You can store eggs in a pantry cupboard or even on your kitchen countertops, provided that the temperature is cool and consistent. Any large fluctuations in temperature can quickly make eggs deteriorate in quality, which is why it’s recommended that eggs are kept in the fridge instead.”

Can You Freeze Eggs?

Dr Anderson said: “Whether you can freeze eggs or not depends upon their state and whether they’ve been cooked or not. You cannot freeze whole eggs in their shells, for example, as the egg will expand as it freezes, and the shell will crack. Instead, raw eggs can be frozen if they are taken out of their shells and then whisked to blend the yolk and white together – egg yolks frozen on their own can change texture and become rubbery.

“Cooked eggs, such as scrambled eggs or omelettes, technically can be frozen but the freezing/defrosting process is likely to alter their texture. As a general rule, if you freeze cooked eggs, try to use them up within six months.”

Can You Reheat Eggs?

Dr Anderson said: “The answer to this depends on how the egg was cooked in the first place. Reheating eggs will likely alter their texture, particularly if the egg has been fried or scrambled. For other types of eggs, like boiled eggs or omelettes, reheating should be absolutely fine.”

With eggs such a dietary staple across the UK, understanding how to properly store and handle them can significantly reduce the risk of food poisoning while continuing to enjoy eggs as part of a healthy, balanced diet.

For more information, visit High Speed Training’s food hygiene courses and view their resource Hub.

[1] https://www.egginfo.co.uk/egg-facts-and-figures/industry-information/data

The EU’s ‘More Than Only Food & Drink’ campaign will host a dedicated stand (NF151) featuring 40 products from across all 27 EU Member States. The selection spans wine and spirits, fruit and vegetables, bakery, confectionery, meat and dairy, with 37 organic products and a number carrying Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status.

Recognised as a leading UK trade event for the natural, organic and sustainable products sector, the show brings together retailers, buyers, distributors, wholesalers and food industry professionals. The campaign stand will give visitors the opportunity to taste products from across the European Union while learning more about their origins, production methods, and commercial potential.

A packed programme of tastings

Each day will be divided into three general sampling sessions and two category specific advisor-led tasting sessions, including a cheese tasting with pairings led by cheese expert Patrick McGuigan; and a fruit- and vegetable-focused tasting led by fresh produce consultant Kelly Shields.

The sampling sessions will showcase products from different countries and categories (spanning meat, dairy, beer, wines and spirits, bakery and confectionery), while the advisor-led tastings will feature selections curated around each expert’s specialist knowledge. During these sessions, advisors will guide visitors along the tasting counter, providing insights into the products and encouraging educational conversations about provenance, production and quality.

Among the products available to discover will be:

• Organic cheeses, including Comté PDO from France, Parmigiano Reggiano PDO from Italy, Halloumi PDO from Cyprus and Queso Manchego PDO from Spain.
• Organic wines and spirits, including Melnik PDO wine from Bulgaria, Douro PDO red wine from Portugal, single-vineyard Xynisteri PDO from Cyprus and Polish Vodka PGI.
• Organic Styrian Pumpkin Seed Oil PGI from Austria, showcasing a distinctive regional ingredient with a protected connection to its place of production.
• Organic traditional European charcuterie, ranging from Prosciutto di Parma PDO and Spanish chorizo, to Greek apaki and Croatian kulen.
• Organic bakery products, including Swedish sourdough rye bread, German pumpernickel and Dutch Gouda cheese biscuits.
• Distinctive fruit, vegetable and store-cupboard products, such as Estonian wild blueberry powder, Hungarian sweet paprika, Romanian pear juice and Slovakian rosehip and sea buckthorn tea.

Explore European cheese with Patrick McGuigan

Award-winning cheese writer and educator Patrick McGuigan will be on the stand to lead guided cheese tastings and speak with visitors about the diverse cheesemaking traditions found across Europe.

Speaking about the show, he said: “The most exciting thing about European cheese is that there is always a story behind the flavour. Comté PDO, Parmigiano Reggiano PDO, Halloumi PDO and Queso Manchego PDO are all shaped by their local landscapes, raw materials and generations of cheesemaking expertise, yet each offers a completely different tasting experience.

“The guided tastings will give visitors the chance to explore these differences firsthand and understand what organic production and protected status mean in practice. For buyers, that combination of distinctive flavour, authentic provenance and a story that can be clearly communicated is particularly compelling.”

Expert insights into EU Fresh Produce with Kelly Shields

Kelly Shields, fresh produce policy expert and industry consultant, will provide in-depth insights into the EU’s fruit and vegetable sector. She said: “Europe’s fruit and vegetable sector is incredibly diverse, shaped by different climates, landscapes and growing traditions. The tasting will give visitors the opportunity to discover products from across the EU and explore how provenance, organic production and thoughtful processing can create distinctive flavours and formats.

“For buyers, products such as Estonian wild blueberry powder, Hungarian sweet paprika, Romanian pear juice and Slovakian rosehip and sea buckthorn tea demonstrate the potential of fruit and vegetables far beyond the fresh produce aisle. They offer interesting opportunities across retail, foodservice and product development, while giving businesses strong stories to tell around origin, quality and production.”

Alongside the tastings, the stand will highlight the EU’s approach to organic agriculture, food quality, traceability and sustainable production. Visitors will be able to learn more about the regions behind

the products and the producers combining traditional knowledge with innovation and evolving approaches to responsible production.

For more information visit https://enjoy-its-from-europe.campaign.europa.eu/united-kingdom/en/news-events/discover-europes-organic-excellence-natural-organic-food-show-2026