What’s New in Food This Month
Black Lines Oatnog
Batch-made cocktail company Black Lines is ready to relaunch its Oatnog. When it landed last year, the dairy-free drink sold out twice – and we anticipate it will be just as popular this season. The revamped classic Christmas cocktail is decadent and creamy while still being dairy free, giving vegans the chance to get their fix of winter spices and buttery rum. This year, for every bottle of Oatnog sold, Black Lines will donate five meals to Londoners through the Felix Project, a charity that fights hunger and food waste across the capital.
New at Whole Foods Market
US powerhouse Whole Foods Market has a range of new products landing this season. Of the selection, we love the sound of Wilderbee’s Hot Honey. Made from organic wildflower honey, the product is infused with bonnet chillies, adding a warm kick, and pairs perfectly with pizza, fried chicken, cheese, toast, cocktails, popcorn and even ice-cream. Vegans and vegetarians need to know about Sozyë’s Nish Sauce. This award-winning sustainable fish sauce alternative is brewed in the UK using seaweed from the shores of Scotland. This organic sauce is 100% vegetarian and gluten free, and offers that essential mix of umami and salty flavours many Asian dishes require.
The original Bellini cocktail – a blend of Italian white peach purée and prosecco – was invented by Giuseppe Cipriani at the renowned Harry's Bar in Venice in 1948, and named after the famous Italian Renaissance painter Giovanni Bellini. Now there’s a bottled version to buy, made with the backing of Cipriani’s family. Designed as a celebratory breakfast table drink or a pre-dinner aperitivo, his original Bellini recipe offers a hint of sparkle for celebratory moments and – at only 5.5% – also taps into the low-alcohol trend.
Gail’s X Natoora
Big news: Gail’s has partnered with grocer Natoora. They’ve teamed up to create a range of nutritious, seasonal soups, using ingredients sourced directly from farmers and independent producers who can trace the produce transparently. Natoora’s produce always focuses on what is good to eat throughout the season and the soups will showcase these flavours, with ingredients such as delica pumpkin from Zerbinati in Mantua in Italy, and Jerusalem artichokes, organic cocco bianco beans and organic chickpeas from Francois in Dunkirk. The first two soups in the range – delica pumpkin and farro, and Catalogna chicory, lemon and white bean – are available to buy now.
Julienne Bruno has landed in the Foodhall at Selfridges with its ‘Collection 01’, a dairy-free offering of three products: Burrella, Crematta (‘Original Spread’) and Superstraccia. Founded in 2020 by Axel Katalan, the brand offers a different perspective on plant-based food, creating familiar yet new products that can be enjoyed by all foodies. Created in fresh batches each week in-house, the cheeses are made using organic soya and coconut oil, and are naturally fermented – and absolutely delicious. Excitingly, all its products have been developed using complex and innovative techniques by a team of huge names, including head of product development Albert Adrià (formerly of El Bulli) and board advisor Alan Yau (founder of Hakkasan, Wagamama, Busaba Eathai and Park Chinois).
Holy Carrot X Nojo
Plant-based restaurant Holy Carrot and vegan sauce producer Nojo have launched a fresh range of plant-based sauces: Holy Carrot Mayos by Nojo. Plant based, ethically sourced and full of natural flavours, the mayonnaises promise to rival the original and currently come in three flavours. ‘Cool Classic’ is a creamy take on the classic condiment; ‘Magic Caesar’ contains garlic, lemon and capers and is excellent in a salad dressing; and ‘Oh So Spicy’ is tangy with a kick of heat at the end – making it ideal for sandwiches.
CafePod Autumn Flavours
CafePod has followed up its Choc ’N’ Roll and Hey There Hazelnut flavoured pods with a limited-edition Oh My Gingerbread. Featuring notes of warmed lebkuchen cookies spiced with a ginger kick, it’s best served as a latte. All of CafePod’s new coffees come in 80% recycled aluminium pods and are 100% recyclable. The new flavours are available on CafePod’s website, and will shortly land on Ocado.
Nudi is a gluten-free, low-calorie pasta delivery service offering Londoners Italian takeaways without the calorie count. Created by Shirin Kouros, who previously co-founded health and wellness store The Good Life Eatery, the brand wants to challenge the idea that a takeaway can’t be healthy, and its menu offers a selection of traditional Italian dishes – all under 500 calories – that don’t compromise on taste and flavour. Highlights include konjac spaghetti with marinara, roasted aubergine, basil and mozzarella; cauliflower gnocchi with vegan pesto, rocket, cherry tomatoes, pine nuts and vegan parmesan; and pea protein casarecce with oat cream, mushrooms, truffle and parsley. Nudi is currently exclusive to Sessions, and will be available via Deliveroo and Uber Eats across west London initially before expanding beyond the capital.
Cédric Grolet’s ‘Goutea’ at The Berkeley
In February, Cédric Grolet opened the doors to his first patisserie outside of France, Cédric Grolet at The Berkeley. Now one of the world’s most decorated pastry chefs has unveiled ‘Goutea’, Grolet’s fusion of goûter (the French tradition of sweet snacking) and the best of British afternoon tea. The menu will evolve and change with the seasons, but this autumn expect to sample the chef’s iconic vanilla flower, Paris brest, pistachio cookie, a scone with cream and jam, and a trompe-l'oeil green apple filled with fresh apple and dill. The tea is served seven days a week and bookable at 12pm, 2pm and 4pm.
Next month will see the launch of Hachi Bakery in Notting Hill – a new spot from the founders of acclaimed restaurants Maru Mayfair and Taka Marylebone. This grab-and-go baked goods concept will specialise in elegant Japanese pastries and cakes, honouring traditional baking methods. With a passion for elevating classic Japanese recipes, head chef Sachie Worrall was first taught to make brioche by Nobu’s executive pastry chef, and will bring shokupan to Hachi’s menu – a classic Japanese milk bread created over two days to result in a light, pillowy and sweet loaf. Other options will include the curry pan – fried bread with a pulled pork and curry filling – teriyaki chicken with caramelised onion, teriyaki sauce and mayonnaise; and the matcha choux, a choux au craquelin filled with matcha cream.
This season sees the UK launch of a stylish botanical juniper liqueur from Italy called Kranebet. Offering a slightly sweeter twist on traditional London dry gin, Kranebet has been designed to elevate a G&T or add a twist on the classic negroni. Produced in Asiago, a small town in the Veneto region in north-eastern Italy, Kranebet is steeped in history and was originally a popular pharmaceutical elixir. It uses handpicked juniper berries, gentian root, roman absinthe, coriander seeds and quassia bark, creating a hugely versatile spirit that’s already won awards back at home.
Turnips’ Edible Almanac
With decades of experience sourcing the highest quality produce from a network of independent farms, Fred Foster of fruit and veg supplier Turnips in Borough Market is just the person to guide you through a year of seasonal eating. His new book Turnips’ Edible Almanac is a fruit and veg reference book for home cooks with 52 chapters – one for every week of the year. Each week champions a seasonal ingredient for that time of year alongside delicious recipes, including a mix of fresh dishes to enjoy that week as well as preserves to use later in the year. The collection of over 100 recipes is mostly written by the Turnips restaurant’s head chef Tomas Lidakevicius, as well as Fred’s family and friends within the industry, including Gordon Ramsay, Jamie Oliver and the Galvin brothers. Recipes for autumn include chestnut gnocchi; squash salad with pickled walnuts and blue cheese; and sweet ’n’ sour cauliflower.
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