Run from a 16-acre farm in Hildersham and founded by Calixta Killander and her two French Comtois working horses, Bill and Ben, Flourish Produce is gaining much acclaim in the food industry for the quality of its produce.  Calixta specialises in organic vegetables, herbs, salads, fruits and flowers and boasts a waiting list of 100’s...

Malt & Anchor is an award-winning British restaurant and takeaway situated in the heart of the Cotswolds. Director, Dan Lafford opened it 3 years ago, winning Best Newcomer in the National Fish & Chip Awards in 2018 (shortlisted in 2019 and 2020 making top 10). Located in Cirencester, they cook to order serving the freshest produce to the...

Santiago Navarro and Amelia Dales from Garcon Wines. The flat sustainable wine bottle you can post! The Innovation Award was presented to Garçon Wines for their climate-friendly, lightweight flat wine bottle. One of the first bottles to be made entirely of pre-existing,100% recycled PET, not single-use plastic, their invention was recognised as a British-born innovation...

Owner, Dan Batchelor, worked as a chef for 16 years at Michelin Starred restaurants including Simpsons in Birmingham and also in London. He’s from the Midlands and decided to get out of the kitchen and open his own stall in 2013 – The Flying Cows – a regular feature at the multi-award winning street food event,...

This 17th-century pub and restaurant in Fife is run by hard working couple, James Ferguson and Alethea Palmer, who reopened The Kinneuchar Inn in Sept 2019 to the delight of the East Neuk locals as well as out-of-towners. It is the only pub in the village of Kilconquhar, Leven in Fife. They have a 32...

The School of Artisan Food is an award-winning charity, dedicated to enthusing and helping people from all walks of life to learn about healthy, sustainable and delicious food. Offering a wide range of over 80 hands-on courses taught by world-class award-winning tutors, they will get you truly fired up about the art and business of...

“The Chef’s Chef” , Fergus Henderson M.B.E. founded groundbreaking London restaurant St.John and has gone on to write several best-selling food books. He is known for his belief that when eating meat, the whole animal should be respected and every part used. Fergus was awarded an MBE in 2005 and his book “Nose to Tail”,...

Dans Le Noir? is a dining experience like no other, full of sensory elements designed to give the diners a newperspective on the world. The whole meal is experienced in total darkness. Dining in the dark started in the 18th C in France and Dans Le Noir? was founded by in Paris 2004 and is...

This is the tale of two brothers, Gulu and Kewal Anand, whose father, Bishen Dass (d. 1970), cooked Punjabi-Kenyan cuisine for Maharajas and high-ranking politicians. The two brothers fled political turmoil in 1970’s Kenya to start a new life in Southall. After years of struggle they finally found their feet by cooking for friends from...

The first pie, mash and eel shop to bear the Italian Manze family name opened in 1902 and expanded to a family empire by 1930 with a total of 14 shops in London. Today there are three remaining shops to the family name, run by the fourth generation of Manzes.  The Manze pie and mash...