Period Care Brand Launches in Waitrose Stores Across the UK
The Cardiff-based firm said the collaboration marks a big step in TOTM's trajectory, as it strives to lead the menstrual health agenda with its range of 100% certified organic cotton products.
Chair at TOTM, Ruby Parmar, said:
'Access to better period-care should be non-negotiable. We are incredibly proud to be launching into Waitrose, bringing our market-leading range to a discerning new demographic.
'At TOTM we offer period-care solutions with the promise of quality and comfort without compromise, building customer relationships on trust and transparency. Being part of the Waitrose portfolio feels like a natural next step; one that will expand TOTM's reach exponentially and elevate our proposition among conscientious shoppers.'
Rachel Gill, Sanitary Care Buyer at Waitrose, said:
'Our customers are increasingly looking for high-quality and ethical options across our products, and period-care is no different. We're delighted to make sustainable choices easier than ever with the launch of TOTM.'
TOTM will be stocked in selected Waitrose stores across the UK, with product prices ranging from £3 to £3.75. The brand will debut with an introductory month-long offer of 25% off all its products for Waitrose customers.
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Scottish Sun
17 minutes ago
- Scottish Sun
Celebrity and former Michelin-star chef set to close central London ‘top 100 UK' restaurant in just DAYS after 3 years
A new Portuguese restaurant is taking over the site FINAL MOUTHFUL Celebrity and former Michelin-star chef set to close central London 'top 100 UK' restaurant in just DAYS after 3 years Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) TOP chef Nuno Mendes is stepping away from his beloved Portuguese restaurant Lisboeta - which closes its doors this weekend. The Michelin-star chef is moving on to focus on his Portuguese ventures and a new London project. Sign up for Scottish Sun newsletter Sign up 3 Nuno Mendes is closing his 'love letter to Lisbon' restaurant to start a new chapter Credit: Instagram Opened in 2022, Lisboeta was Mendes' 'love letter to Lisbon' and quickly earned a place in the UK's Top 100 Restaurants. Its final service will be held on Saturday, August 23. The restauranteur is handing over the reins to the Fitzrovia-based eatery to Portuguese chef and friend Leandro Carreira. Nuno wrote on social media: 'Dear Friends, after an incredible journey of almost four years, Lisboeta as we know it will be coming to an end this Fall. 'We've had an amazing ride and it's fantastic to see the love and support of our patrons from the day we opened our doors. 'I feel proud of the fact that we've helped to cement Portuguese food culture here in London and beyond. 'Our incredible teams, past and present, through their passion, dedication and hard work have made this possible. Our successes couldn't have been achieved without you. "Thank you to you all. Lisboeta is a deeply personal passion project to me and a brand that I would like to continue to grow and develop internationally. 'It's first steps will be into Lisbon but then we will go to other territories further away. 'I will continue to focus on my projects in Portugal, Cozinha das Flores and The Largo in Porto as well as Santa Joana in Lisbon. 'Both are going from strength to strength and we still have many goals to achieve." He continued: 'The site of Lisboeta will stay and my dear friend and colleague, Leandro Carreira will be launching an exciting new project with the team from MJMK. "It's called LUSO and I'm sure it will be a great addition to the London food scene. I'm excited to try it! 'LUSO will offer something new, rooted in our shared culture but seen through Leo's contemporary lens. I have no doubt it will be extraordinary. 'Last but not least, thank you to Marco, Jake and the whole team at MJMK for believing in Portuguese food and for coming along on this journey. I wish you lots of success in this and all of your ventures. 'Thank you friends and I hope to see you either in Portugal or in London someday soon.' Restaurant group MJMK, which owns the site, will transform the space into Luso, reopening in September after a refurbishment. MJMK co-founder Marco Mendes and Jake Kasumov said the decision was mutual and made 'on a high note' after more than four years working with the chef. 'We've been working with Nuno for well over four years and remain big fans. But in that time he's taken on other projects, so after three years of Lisboeta we all sat down and made a plan. "We thought it would be best to end on a high. He'll focus on his restaurants in Portugal, and we're relaunching with a new love letter to Portugal in Luso.' They added that the new restaurant will be more casual in tone and said: 'We've been working with Leandro to develop a straightforward, traditional Portuguese restaurant — one not so much about the chef, but the country. 'We're not trying to be cheffy. We want to focus on simple, slightly elevated Portuguese dishes made with simple ingredients. Pricing will be similar, maybe a little lower. "We want to be busy all the time, especially at lunch when people can come in for a beer and a sandwich.' 3 The high-profile eatery will be turned into a 'traditional' Portuguese restaurant Credit: Instagram
Daily Mail
an hour ago
- Daily Mail
The wartime RATIONS diet that could help you lose weight, according to experts - and it's far cheaper than Mounjaro!
While Gen Z and Millennials in Britain have become accustomed to eating trendy acai bowls in the name of good health, or even resorting to weight loss jabs, experts say that a simple wartime diet could in fact the key to losing weight. A 1940s ration diet can 'naturally support weight loss ' unlike highly processed 'modern day diets', according to medical experts. Swapping a culture of takeaways and mindless snacking for bread, baked beans, minced meat and tinned fruit is beneficial for gut health because they are 'great sources of fibre, vitamins and minerals'. After World War II was declared in September 1939, the British government had to cut down on the amount of food it shipped in from other countries, as German submarines started targeting supply ships. This meant that each citizen was limited to a certain amount of milk, eggs, butter, sugar, tea and meat every week - including only having one fresh egg. Cupboard essentials did not gather dust as they do today, but were instead depended on by millions of struggling families. One woman recently followed the basic diet for eight days and was shocked after she shed 5Ibs and felt more energetic, completely transforming the way she saw food. Nutritional therapist Deborah Grayson, who runs Digestion With Confidence, said the wartime diet is healthy because it limits 'high-calorie, low-nutrient foods' and therefore eases people into a calorie deficit. She told the Daily Mail: [It] focuses on structured, three-meal-a-day eating. With minimal snacking and desserts only at the weekend, it encourages a gentle calorie deficit without feeling restrictive. 'Unlike modern diets, which are often high in processed foods, added sugars and frequent snacking, the wartime diet relied on fresh, seasonal ingredients prepared from scratch. 'Meals were simple, filling and based around vegetables, legumes and whole grains - foods that naturally promote satiety and stable energy levels.' Deborah said that the 1940s style of eating is 'excellent for heart health, digestive function and long-term wellbeing'. She said that beans, porridge and vegetables are high in fibre and supports gut health and the low intake of saturated fat and sugar reduces the risk of obesity and metabolic disease. She added: 'We could all benefit from adopting some wartime principles today - cooking at home, eating whole foods, limiting snacks and focusing on fibre-rich meals. 'That said, we would need to make small adjustments to meet modern nutritional needs, such as including more fruit, oily fish and vitamin D sources, which is tricky to achieve from food alone, so ensure regular exposure to daylight.' Deborah said that while the wartime diet has many strengths, it is not entirely perfect. Fruit and certain nutrients like calcium and omega-3 fatty acids were limited, and protein variety was lower than we recommend today,' she said. 'Anyone trying this style of eating now should ensure they're getting a full spectrum of vitamins and minerals.' DAILY 1940S RATION MEAL PLAN DAILY MEAL PLAN MONDAY Breakfast: Porridge Lunch: Mixed salad with haricot beans and bread and butter Dinner: Parsnip pie with creamed cabbage and apple TUESDAY Monday: Porridge Lunch: Leftover parsnip pie with haricot beans Dinner: Potato and green pea cakes with side salad and tinned peaches WEDNESDAY Breakfast: Porridge with leftover tinned peaches Lunch: Potato salad with salad leaves, tomatoes and cucumber Dinner: Leek tart with leafy green vegetables THURSDAY Breakfast: Poor knights fritters Lunch: Leftover leek tart with a mixed salad Dinner: Cottage pie with green beans FRIDAY Breakfast: Porridge Lunch: Leftover cottage pie with peas Dinner: Vegetable stew with haricot beans and leftover mince SATURDAY Breakfast: Bubble and squeak Lunch: Cheese sandwich and mixed salad Dinner: Lord Woolton pie with leafy greens and oatmeal Betty SUNDAY Breakfast: Baked beans on toast Lunch: Leftover woolton pie with salad Dinner: Roast vegetables and carrot flan with leftover oatmeal Betty and custard Source: The 1940s Experiment blog WW2 WEEKLY RATIONS Butter: 57g Margarine: 113g Lard: 57g Milk: 2 to 3 pints Eggs (fresh): 1 Bacon: 57g Sugar: 227g Tea: 57g Meat: Around 450g Eggs (dried): 1 packet (12 eggs) every four weeks Sweets: 350g every four weeks She said that planning meals, eating whole foods, cooking with basic ingredients and resisting the urge to snack are 'just as relevant for health and weight management today as they were 75 years ago'. Throughout the 1940s, Brits relied on recipes such as Woolton pie, which typically had a filling of cauliflower, parsnips, carrots and onions - because of the limitation on meat. They made use of all of their limited ingredients by using leftovers to create bubble and squeak, which is cooked cabbage fried with potatoes and often leftover meat. Poor Knights Fritters, also known as French toast, was also eaten during the wartime as it was made up of less than five ingredients - stale bread, milk, sugar and sometimes jam. Registered menopause nutritionist Karen said that pulses put into stews with cabbage are 'great sources of fibre, vitamins and minerals'. She said: 'Leftovers for lunch are great and are something I advocate for. No sad sandwiches or meal deals as they won't give you the sustenance that leftover cottage pie and peas would. 'No processed food is important as eating ultra-processed food can often lead to overeating and insulin resistance, which are both common reasons for weight gain.' Karen said that we are 'so spoilt' with food choices in the 21st century, as we have a range of fruits, vegetables and meats available to us throughout the year. 'Back then it would have been very seasonal' she said. 'Although seasonal food often tastes better because it has just been picked, our dopamine receptors also like variety.' During World War II, each person was limited to approximately 57g of butter, 113g of margarine, 57g of lard, two pints of milk, one fresh egg, 57g of bacon, 227g of sugar, 57g of tea and around 450g of meat. Sweets were seen as a luxury, with Brits receiving a 350g packet every four weeks. Dr Emily Leeming, dietician and the author of Genius Gut, said that those living through World War II did a 'good job of making the most of simple, affordable staples'. She said: 'It's built around beans, oats and vegetables, so while it would probably still fall short of today's 30g a day fibre target, it's almost certainly higher in fibre than the average modern diet. 'It's also noticeably free of many of the ultra-processed foods that dominate today's diets, instead the convenience is from making use of leftovers instead.' However, Emily agrees that it would not fully meet the expectations of a balanced diet now. 'The protein is a little low, there's no oily fish to provide omega-3, and very little dairy or fruit, meaning key nutrients like calcium and certain vitamins are missing. 'If you were to modernise this plan, you'd add one to two portions of fish each week, a wider range of fruits and vegetables, some dairy, and more protein from foods like eggs, lentils, chicken, fish, nuts and seeds.' Louise Carter, a dietician and wellness expert, said that the calorie restriction and reduced intake of sugar and processed foods would encourage weight loss. She said: 'Today's way of eating - while we have more variety of foods, is full of convenience and really large portions. Foods are higher in added sugars, preservatives, fats and refined carbohydrates whereas the 1940's diet was naturally lower in these. 'Portion sizes were also smaller, and meals were often based around simple vegetables and whole grains, with less focus on protein and dairy. 'Elements of the 1940's way of eating could definitely benefit us today. I am always encouraging people to cook more at home, eat more whole foods, and limit processed snacks. Understanding how meals are made and balancing them is key.' However, Louise felt as though wartime meals lacked protein which is 'an important part of wellness and should not be neglected'. She added: 'Our sedentary lifestyles also mean we do not need as many carbohydrates.' Belle Amatt, a nutritionist at W-Wellness, said the 1940s diet would be good for those who are prone to snacking or consuming more calories than they expend. 'The wartime food plan emphasises limited portions, whole foods, and structured meals. This style of eating, rooted in wartime scarcity, prioritises simple ingredients like root vegetables, modest protein, and very little sugar or fat. 'Unlike today's ultra-processed, convenience-driven diets, it reduces overeating and encourages mindfulness around food. While it lacks some fibre and variety, it promotes a more intentional, sustainable approach to eating that many could benefit from today. 'A more ideal approach may be blending the structured, mindful eating patterns of the 1940s with the well-researched Mediterranean or Blue Zones diets, which are rich in variety, plant-based foods, and long-term health benefits.'
Scotsman
an hour ago
- Scotsman
Easyjet launches a new cabin crew recruitment initiative called 'Flight Paths'
easyJet is launching a new cabin crew recruitment drive. The new initiative Flight Paths, is targeting young Brits 'not in employment, education or training' (NEET) to help their careers take off, and to show how accessible and rewarding a job as cabin crew can be. Free weekly newsletter Join our weekly YourWorld newsletter for updates, behind-the-scenes insights from our editors and your chance to shape what's next. Free weekly newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... The airline is set to recruit nearly 1,000 new cabin crew for 2026 as part of its annual recruitment drive, and is encouraging young adults and school leavers, many of whom will be looking for their next step after receiving their A-level results at the moment, to consider applying. Interest can be registered on the easyJet website now. Most Popular The Flight Paths initiative follows latest ONS figures*, which revealed that nearly one million young people in the UK are currently classed as NEETs, accounting for 12.5% of the UK's youth population – something cabin crew recruitment and sectoral growth could help bring down. Advertisement Hide Ad Advertisement Hide Ad However, new research commissioned by easyJet of 2,000 Brits aged 16-24 shows that there are still misconceptions around the role of cabin crew which are preventing young people from pursuing it as a career. Young people take part in easyJet's cabin crew taster session at the airline's London Gatwick Training Centre, led by current easyJet cabin crew and instructors. Indeed, a considerable 92% were unaware that there are no minimum educational qualifications required to apply for the job, with two in three (66%) young Brits believing they would be underqualified for cabin crew training. As a result, almost nine in ten (88%) 16-24 years olds have never considered a career working for an airline – even though over half (59%) say they'd be interested in a career in aviation. The research also reveals that 89% of young men believe there is still a misconception that cabin crew is typically a role for women. As a result, around a third (38%) British men say they previously wouldn't consider doing the job because of the traditional gender stereotypes around the role. Advertisement Hide Ad Advertisement Hide Ad To break down these barriers, easyJet will be opening the doors of its London Gatwick Training Centre this summer to offer free hands-on taster sessions, providing the opportunity to find out more about the job directly from the airline's cabin crew and training experts. Book your place here. The sessions will showcase how the job is a great opportunity to gain valuable life skills such as communication, team management, and problem-solving, while providing travel opportunities and career progression – with one in four (26%) 18-24s saying they would be interested in a job that includes travel abroad, and 28% keen for a career that would involve being part of a team. The Flight Paths initiative is the latest in easyJet's ongoing work to support early career and youth employment, including its Enterprise Advisors Programme - which sees easyJet employees from across the business including Engineering, IT, Data and Operations partnered with local schools in the Luton and Gatwick areas, where the airline has its largest UK operations, to provide careers advice and employability support to young people. Michael Brown, Director of Cabin Services at easyJet, said: 'We want to show young people that being cabin crew is more than just a job - it's a career filled with variety, teamwork and opportunity, which has so much to offer to so many people as well as offering a pathway to progress in working within our wider industry too. Advertisement Hide Ad Advertisement Hide Ad 'If you have enthusiasm, people skills and a willingness to learn something new, our taster sessions could be the perfect first step towards a new opportunity. We can't wait to welcome a new generation of cabin crew on board.' Aviation Minister Mike Kane, said: 'It's fantastic to see British firm easyJet investing in our young people, encouraging and inspiring them into careers in aviation. 'We are determined to break down barriers to opportunity in the UK to deliver our Plan for Change so everyone can pursue and progress in rewarding careers.' To offer further insight into their sky-high careers, easyJet cabin crew and recruitment experts have shared their personal experiences, including what inspired them to join the aviation industry, advice on the application process and CV tips, in a series of voice notes which can be listened to at SoundCloud. Advertisement Hide Ad Advertisement Hide Ad Natalie Puncher, who joined easyJet as Cabin Crew after leaving school in 2002 and is now Head of Customer and Inflight Standards, said: "I joined easyJet as cabin crew a year after leaving school and it's been one of the best decisions I've ever made. I've gained so much confidence, met amazing people and travelled to places I never thought I'd see, all while building a career. Every day is different and I've learnt skills that I'll carry with me for life." To book a place on easyJet's 18-24s free cabin crew taster sessions, please visit For more information about a career as cabin crew with easyJet visit: To listen to the voice notes from easyJet's cabin crew and recruitment experts, visit
