10 Tips To Stay Healthy At Work

You might be surprised to learn that we spend one-third of our lives at work, racking up a total of…

3 Tips To Recharge Over Bank Holiday Weekend

3 Tips To Recharge Over Bank Holiday Weekend   Ahhh the bank holiday. The famous three-day weekend that we look…

Recipe of the Week: Jerk Chicken Salad by Baygo

  INGREDIENTS Lime Dressing 60ml lime juice 80 ml olive oil 20g light brown sugar   Quinoa Salad Mix 48g…

Recipe of the Week: Leek Vinaigrette with Kraut & Eggs by High Mood Food

Leek Vinaigrette with Kraut & Eggs by High Mood Food   A delightful brunch dish on its own, but wonderful…

How Is Tech Changing Our Interaction With Food?

Technology & The Human Experience The advent of “The Tech Age” has completely changed the way we operate in the…

Recipe of the Week: Sicilian Aubergine by Farmstand

  INTRODUCTION We celebrate following a more plant based diet. Aubergines are an incredibly versatile ingredient to use – we…

Recipe of the Week: Warm Green Tamari & Almond Salad by Sano To Go

  INGREDIENTS 2 handfuls broccoli florets 2 handfuls of flat beans 1 clove finely chopped garlic 1 teaspoon finely chopped…

Recipe of the Week: How to Make Rice Paper Rolls by Kaleidoscope

Let’s roll this Spring! This week, to celebrate Spring, we will learn how to create the perfect fresh Spring roll…

Millennials and the Minimalism Trend

Millennials and the Minimalism Trend You might not have realised it, but a new trend has taken over our design…

Recipe of the Week: Venere Rice Prawn Salad by Doppiozero

INGREDIENTS Salad 300g venere rice 12-15 prawns 1 carrot 3 celery sticks 1 cucumber 1 courgette 2 sweet peppers, one…