What’s New In Food This Month
Popham’s Easter Range
East London bakery Pophams brings back its Easter line-up this spring, with a series of limited-edition bakes that build on its reputation for reworking British classics with a contemporary edge. At the centre are its hot cross buns, created by exec chef Phil King, which take a more layered approach to the traditional recipe. Alongside dried fruit and spice, each bun is enriched with apple, citrus peel and warming notes of cinnamon and King’s Ginger, before being topped with a cross made from laminated croissant dough. Also returning is the Easter hamper, which combines bakery staples with a selection of homeware and pantry items. The selection is available across Pophams’ sites in London Fields, Victoria Park and Islington and via delivery until 12th April.
Visit POPHAMSBAKERY.COM
Torres Crisp Egg
Selfridges has partnered with Spanish crisp brand Torres to create a limited-edition Easter release that combines sweet and savoury in a single format. The Torres Crisp Egg features a milk chocolate shell embedded with shards of salted crisps, bringing together two contrasting textures and flavours. Produced in collaboration with Cornish chocolate maker Chocolarder, the egg uses Ghanaian cocoa and is made in small batches from bean to bar.
Visit SELFRIDGES.COM
Café Manon
French entrepreneur and food personality Manon Lagrève has introduced Café Manon, a drinks brand focused on a half-caffeinated coffee blend designed for more balanced, everyday drinking. Developed in response to her own routine, the blend offers the depth and structure of a full-strength coffee with approximately half the caffeine, allowing for multiple cups without the intensity. Working with a London-based speciality roastery, Manon has focused on maintaining flavour and mouthfeel, using carefully sourced beans to create a profile that feels rounded and complete rather than diluted.
Visit CAFEMANON.COFFEE
Baboo Gelato
Dorset-based Baboo Gelato marks ten years in business this year, celebrating a decade of small-batch gelato and sorbet rooted in thoughtful sourcing and local collaboration. Founded by Annie and Sam Hanbury, the brand has always championed a close-to-home approach, working with a dairy farm just ten miles away alongside independent growers and orchards across the county. Flavours such as Salted Caramel, Maple and Walnut and Rum and Raisin are staples, alongside rotating seasonal specials, including this new Hot Cross Bun gelato created for Easter.
Visit BABOOGELATO.COM
Dumplings’ Legend x Three Sheets
To mark ten years of bar Three Sheets, founders Max Venning and Noel Venning have partnered with Chinatown institution Dumplings’ Legend for a month-long collaboration bringing together cocktails and dim sum. The programme begins with a one-night pop-up at the Soho site on 30th March, followed by a series of anniversary specials running across both venues throughout April. Known for their work with tea-infused distillates, the Venning brothers have created a menu of six cocktails, including a Butter Tea Martini and Pickled Mango Iced Tea. These are paired with a selection of dumplings from the Dumplings’ Legend kitchen, including prawn har gau and xiao long bao.
Follow @THREESHEETSBAR
Perelló Beans
Spanish food specialist Perelló has expanded into pantry staples with a new range of premium tinned pulses, launching in the UK through Brindisa. The initial launch includes Judión beans – large, creamy white beans with a soft, buttery finish – and Lechoso chickpeas, which are slightly firmer with a nutty, earthy profile. Each tin contains just pulses, water and salt, with a well-balanced cooking liquor designed to be used rather than discarded. Packaged in a more practical 400g format, the range is positioned as both convenient and high quality, challenging assumptions around tinned ingredients. Available via Whole Foods Market and Brindisa stores, it reflects a growing appetite for store-cupboard staples that prioritise sourcing and flavour.
Visit BRINDISA.COM
FINK’s Princess Cakes
North London favourite FINK'S has turned its attention to the Swedish classic prinsesstårta, reworking the traditional layered cake with a more contemporary, seasonal approach. Led by head baker Adriann Ramirez, FINK’s version replaces the standard sponge with an olive oil chiffon sponge base, layered with forced rhubarb jam, vanilla custard and mascarpone whipped cream. The signature marzipan coating remains, though here it appears in a bold hot pink finish, giving the cake a more playful edge.
Visit FINKS.CO.UK
Lamiri Shakshouka
Tunisian food brand Lamiri has introduced a ready-to-use shakshouka designed to bring traditional flavours into a more convenient format. Based on a family recipe passed down from founder Sam Lamiri’s grandma’s grandma, the sauce combines extra virgin olive oil, Meski peppers and a touch of harissa to create a balanced base that requires minimal preparation. Packaged in a single-use tin, the product draws on Tunisia’s conserverie tradition, where dishes are preserved and shared across households. Simply crack a few eggs into the pan, spoon it through pasta, or pair it with white fish or prawns for a quick, delicious dinner.
Visit LAMIRIHARISSA.COM
Ardfern Provisions
Edinburgh chef-restaurateurs Roberta Hall McCarron and Shaun McCarron have expanded their Ardfern universe with the launch of Ardfern Provisions, a range of pantry staples inspired by the flavours of their cult restaurant. Debuting with two signature products – Nori Hot Sauce and Brown Sauce – the collection distils the kitchen’s most recognisable tastes into jars designed for everyday use. The Nori Hot Sauce, already a favourite across the couple’s restaurants, balances the heat of green chillies with the savoury depth of Japanese seaweed, while the Brown Sauce offers a softer, fruit-forward take on the classic, made with apples, prunes and onions.
Visit ARDFERN.UK
Another Hendrick’s
Hendrick’s Gin has introduced its first permanent new expression in nearly a decade with the launch of Another Hendrick’s, a release that builds on the brand’s signature profile while introducing a more layered flavour structure. Developed by master distiller Lesley Gracie, the gin retains its recognisable notes of rose and cucumber but adds elements of orange blossom and cacao, creating a softer, more rounded finish. The inclusion of cacao – rarely used in gin – brings a subtle richness rather than overt sweetness, balanced by lighter citrus tones. Presented in a distinctive white bottle, the release reflects Hendrick’s ongoing interest in experimentation.
Visit HENDRICKSGIN.COM
Good Food Guide 50 Best Bakeries
The Good Food Guide has released its 50 Best Bakeries for 2026, offering a snapshot of Britain’s evolving baking landscape. Compiled in partnership with Square, the list highlights a mix of established names and newer openings, with 22 fresh entries this year. Standouts include Arôme, known for its Japanese-French approach, alongside West African-inspired Suba and wood-fired specialists Wild Hearth. Across the board, there is a clear emphasis on heritage grains, small-scale milling and a more considered approach to ingredients. More than just a ranking, the list reflects how baking in the UK continues to shift, with a growing focus on craft, provenance and a broader definition of what a neighbourhood bakery can be.
Visit THEGOODFOODGUIDE.CO.UK
The Estate Dairy Cottage Cheese
British producer The Estate Dairy has launched the UK’s first cottage cheese made exclusively from Jersey milk. Available via Ocado from 30th March, the new addition uses just four ingredients, including live cultures, and is lightly seasoned with sea salt for a cleaner finish. The use of Jersey milk gives the cheese a naturally higher fat content, resulting in a creamier texture without the need for additional processing. A considered alternative to traditional, functional cottage cheese, it is made using just four ingredients, including live cultures, and is minimally processed to allow the natural character of the dairy to shine. Each 450g serving contains eight percent fat and 45g of protein, offering a naturally satisfying source of dairy protein.
Visit THEESTATEDAIRY.COM & OCADO.COM
Pump Street Hot Cross Bun Bar 60%
Pump Street continues its seasonal series with the return of its Hot Cross Bun chocolate bar, translating the bakery’s much-loved Easter staple into a single, neatly packaged format. Made using cocoa sourced from Hacienda Victoria in Ecuador, the 60% dark milk chocolate is infused with the same spice profile as the buns themselves – nutmeg, cloves and cinnamon – before being studded with currants for texture. As with Pump Street’s wider range, the focus remains on ingredient sourcing and small-batch production, with chocolate made from bean to bar at its Suffolk bakery.
Visit PUMPSTREETCHOCOLATE.COM
Telmont
Champagne Telmont has become the first champagne house to receive Regenerative Organic Certification (ROC), marking a major step forward for sustainability in the drinks industry. The Bronze certification recognises Telmont’s long-standing commitment to organic and regenerative viticulture, with soil health, biodiversity and craftsmanship central to its approach. Guided by its ‘In the Name of Mother Nature’ initiative, the house aims to convert 100% of its estate and partner vineyards to organic and regenerative farming by 2031. It tastes great too, but if you need any more convincing, it’s also good enough for Leonardo DiCaprio, who’s an investor.
Visit CHAMPAGNE-TELMONT.COM
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