Latest news with #vegan
The Sun
2 days ago
- Business
- The Sun
BBC Masterchef star closes award-winning restaurant TODAY after ‘unforgettable journey' as he teases ‘final celebration'
AN AWARD-winning restaurant owned by a BBC Masterchef star is closing today after an "unforgettable journey". Announcing the news online, chef Ritchie Staisnby teased a "final celebration" before he closes the doors to the much-loved vegan food spot. 6 6 6 Owners of the restaurant made the decision to shut up shop after admitting "everything is up in the air". Co-owner of Nottingham-based No. Twelve, Ritchie Stainsby built up a strong relationship with his regular customers after starring on Masterchef: The Professionals last year. He runs the restaurant alongside wife Lauren and despite the popular spot being filled up most days, Ritchie has called time on the project. The final farewell will take place on 1 June and is open to all members of the public. Tickets are free and the restaurant will be serving heavily discounted booze and food, and will even auction off some of its items. In a post on Instagram the couple said: "This is more than just a party — it's a thank you, a farewell, and a celebration of everything has stood for. "Whether you've dined with us once or a hundred times, we'd love to see your face and raise one last glass together. No dress code — just bring your friends, your appetite, and your best stories. Let's make this a day to remember." News of the closure was announced earlier this year with the TV chef alluding to things being "up in the air" despite being as busy as ever. They said: "We got some sensitive news that's out of our hands. "We have loved doing this and the reason it's coming to an end so abruptly is some personal circumstances for us and those around us that contribute to the restaurant closing. "No. Twelve hasn't failed, to be honest we are busier than we ever have been. "And because we're a couple we guarantee people will think we've split up. Just to clarify we are a happily married couple." He ended the passionate message by saying: "Everything is up in the air at the moment and, even though we don't know what's going to happen, I'm still going to be a chef." The 33-year-old is yet to say what led to the closure of No. Twelve but he did confirm the brand would live on in the form of regular pop-up events. Private dining bookings will also still be available for guests who want to get their tastebuds back with Ritchie's tasty offerings. No. Twelve can be found at Eldon Chambers in a busy part of Nottingham. It was first opened up in 2017 as a small 24-seater cafe in Hounds Gate being the business was transformed into a fine dining restaurant in a converted redbrick Victorian mill, off Wheeler Gate. They specialise in vegan dishes with an imaginative twist that has wowed everyone - including devout meat lovers. Much of the meals form an à la carte menu but there is also a seven-course tasting menu for people to try. 6 6 6 Until today the spot was running as usual to provide diners with a culinary experience they won't forget. Lauren, 29, previously said: "What we want to do over the next three months is celebrate. "One door closes, another door opens. We're going to see it as something positive. "It is sad but we don't want to be sad about it because there is no point. It's been a great journey for us. "I started this when I was 22, now I'm going to be celebrating my 30th here. It's amazing, we've done so well." Ritchie said despite the pair choosing to step away from the business sector for now, they could be convinced back one day. He said if the right investor came in and made an offer which was good enough then they would go into business again. The chef said: "Whilst a change of location seems impossible at the moment, it's not something we'd ever rule out. "The economy, as it is, is tragic for our industry. While there are places opening we often find it's people who have got big backing." It comes after Sunday Brunch star Elliot Kaye and Richie Hayes shared that they would be closing their modern-style greasy spoon. The North London eatery Norman's Cafe had long been a hub for influencers and fashion-forward people looking for a greasy spoon with a difference. Opened by Sunday Brunch chef Elliot Kaye and Richie Hayes, the posh restaurant first opened its doors in 2020. Norman's Cafe began as a sandwich shop before widening its menu to include a range of British classics. Despite its immense popularity, however, the shop's owners announced that it will close its doors in June 2025. What is happening to the hospitality industry? By Laura McGuire, consumer reporter MANY Food and drink chains have been struggling in recently as the cost of living has led to fewer people spending on eating out. Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation. Multiple chains have been affected, resulting in big-name brands like Wetherspoons and Frankie & Benny's closing branches. Some chains have not survived, Byron Burger fell into administration last year, with owners saying it would result in the loss of over 200 jobs. Pizza giant, Papa Johns is shutting down 43 of its stores soon. Tasty, the owner of Wildwood, said it will shut sites as part of major restructuring plans.
Telegraph
2 days ago
- Health
- Telegraph
Mushroom and aubergine lasagne
A plant-based lasagne from the founders of frozen ready meal company Cook that will knock your socks off, with a lovely depth of flavour and a big umami hit. Serve with a classic rocket salad dressed with a squeeze of lemon juice, a drizzle of olive oil and shavings of vegan Parmesan. Overview Prep time 40 mins Cook time 1 hr 45 mins Ingredients 1 tbsp rapeseed oil, plus extra for greasing 1 tsp fennel seeds, crushed 2 medium aubergines, chopped 200g chestnut mushrooms, trimmed and quartered 1 tbsp light soy sauce ½ tsp ground white pepper 150g dried lasagne sheets a little olive oil 5g fresh breadcrumbs 1 rosemary sprig, leaves picked and chopped 10g pine nuts 10g semi-dried tomatoes in oil, chopped (optional) For the tomato sauce 1 tbsp rapeseed oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, finely chopped 10g fresh mixed herbs, chopped 3 garlic cloves, chopped 2 x 400g tins chopped tomatoes 850ml vegetable stock 100g dried green or brown lentils, rinsed 50g cashew nuts, chopped For the white sauce 300ml plant-based milk 30g vegan butter 30g plain flour 1 tsp English mustard a little grated nutmeg Method Step Grease a 25 x 30cm ovenproof dish with a little rapeseed oil. Step Preheat the oven to 200C/180C fan/gas mark 6. Step First, make the tomato sauce. Place a large saucepan on a medium heat. Step Cook, stirring occasionally, for about 10 minutes until softened. Step Bring to the boil, then reduce the heat to the lowest setting and cook for 1 hour until the sauce is thickened and the lentils are cooked. Stir the contents of the pan regularly to stop the lentils from sticking. Season to taste. Step Meanwhile, place 1 tsp fennel seeds (crushed), 2 chopped aubergines, 200g quartered mushrooms, 1 tbsp soy sauce and ½ tsp white pepper in a roasting tray, toss together with 1 tbsp of rapeseed oil and roast in the oven for 40 minutes until softened and golden. Remove from the oven and place to one side. Step Cook, still stirring, for 2 minutes, or until the paste starts to bubble. Step Using a ladle, gradually add the warm milk, whisking between each addition to form a smooth sauce. Stir in 1 tsp mustard and a few gratings of nutmeg. Season to taste. Step Mix together 5g breadcrumbs, chopped leaves from 1 sprig of rosemary, 10g pine nuts and 10g semi-dried tomatoes (if using) in a bowl to make the topping.
Daily Mail
2 days ago
- Health
- Daily Mail
THE CANNY COOK: Runner beans with parmesan pangrattato
Have you noticed how breadcrumbs have had a glow-up? They've come a long way from the brown, sandy crumbs I knew as a kid. A few years ago we discovered Japanese panko breadcrumbs, spiky shards that are brilliant for coating meat and fish. Now we can't get enough of pangrattato, which I see more and more on restaurant menus. Pangrattato, which means 'grated bread' in Italian, is usually the stale ends that have been whizzed or broken up into crumbs then fried in olive oil and garlic. Other seasonings, like chopped herbs, chilli flakes or lemon zest, can be added. Even in its simplest incarnation, pangrattato is golden, salty and crunchy: a superb textural condiment to garnish vegetables, fish and meat. In rural Italian cuisine, it is sometimes called 'poor man's parmesan', sprinkled over pasta, risotto and soup as an affordable alternative to cheese – a good example of the tradition for avoiding food waste. (It's also handy if you're cooking for vegans.) In addition, it's a great way to accessorise green veg. In this week's recipe, I've added parmesan and lemon zest to the crumbs for an extra hit of umami flavour and scattered them over runner beans, an underrated vegetable that's in season now. METHOD For the pangrattato, remove and discard any crusts from the stale bread, then pulse to coarse breadcrumbs in a food processor. Heat 1½ tbsp olive oil in a large frying pan over a medium heat. Finely grate or crush 1 garlic clove and fry for a minute until fragrant. Tip in the breadcrumbs and a pinch of salt and fry, stirring regularly, until golden (3-5 minutes). Meanwhile, trim the beans and slice thinly on the diagonal. Tip the pangrattato into a bowl and toss in the zest of ½ lemon and the grated parmesan. Wipe out the pan, add 1 tbsp oil and turn the heat to medium-high. Fry the beans with a large pinch of salt for 7-8 minutes until tender. Squeeze in a little lemon juice, then take off the heat and transfer to a serving bowl. Scatter with the pangrattato (you may not need it all) and serve. Any leftover pangrattato can be stored in an airtight container in the fridge for a week. *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
News24
3 days ago
- General
- News24
Makeup tips that are good for you and the environment
Build a make-up bag full of products that will boost your complexion and natural goodness. Editor's eco-tip: Use your product until the last drop. Squeeze every ounce out of your products, and don't purchase new ones until they're completely empty. This will extend the life of your beauty products and cut down on what you throw away. Repurpose and reuse Use reusable products like false lashes and reusable makeup remover pads for a sustainable and zero-waste routine. Choose eco-friendly formulas Get your glow on by checking product labels for organic and natural ingredients in makeup, like aloe vera extract, green tea leaf and vitamin C. Make kind and ethical picks Choose vegan and cruelty-free makeup formulas, from lip glosses to powders, which are kind to people, animals and the planet like natural extracts from flowers, herbs, vegetables, fruits and essentialoils. Brush up your act When looking for makeup and beauty tools, try to source brushes tha thave been crafted from sustainable and eco-friendly materials, such as bamboo fibres, tree-free paper and cotton. Demand double-duty Use multi-purpose products that reduce waste like cheek tint, that can be used as blush and lipstick, as well as lipstick that can be used as eyeshadow, or concealer that can be used as foundation. Keep it minimal Simplify your current makeup routine: Ask yourself what are your absolute staples. The products you can't live without. The ones that enhance your eliminate excessive packaging where you can.
Daily Mail
4 days ago
- Entertainment
- Daily Mail
'My dog Bella is a real flirt. She'd fall for his charm': Find out if it was a match for Annie and Bhumik on this week's Blind Date
ANNIE, 27 Single for five months, no children. Dating Past? I was with someone for seven years (and engaged for three of them), but that ended two years ago. Mum would love me to meet a guy, but she prioritises me being happy. And I have a cocker spaniel, Bella, who takes up my time. Pre-Date Nerves? No. In my job, I meet new people all the time. First Impressions? Bhumik had made an effort – not all men do – and was wearing a shirt with a nice blazer. He looked smart but not too flashy, and has lovely chocolate-brown eyes and a big, friendly smile. He seemed nervous when I hugged him. But after he joked about the swivel chairs at the bar spinning out of control, he seemed to relax. Easy To Talk To? Yes. Bhumik noted I was vegan and said he was happy to join me in not eating meat. I didn't feel like he was judging me for my diet, which a lot of men do. We bounced off one another. I've got a quick sense of humour and not many guys match my energy, but he did. Embarrassing Moments? My dog Bella is a real flirt. She'd fall for his charm When I went to the loo, the tap was a bit over-excited so I splashed water all down my dress. I had to jokingly reassure Bhumik that I am toilet-trained. Did Sparks Fly? There was definitely chemistry. I'm flirtatious and Bhumik seemed relaxed, although I couldn't tell if he was flirting back or not. We were together for six hours, and I would have stayed longer if I hadn't had to get back to my dog. See him again? I'd like to see Bhumik again. I'm a slow-burner but I feel there is potential. I was the one to ask for his number and we've texted one another since. What do you think he thought of you? I hope he liked me. He did tell me I looked lovely and that he loved my dress. Apparently, the team at the photoshoot had told him I was gorgeous. I couldn't resist asking him if it was true, and he said: 'Massively!' We had a hug goodbye at the station. Would your friends and family like him? YES. My dog Bella is a big flirt and I know she'd fall head over heels for Bhumik's charm. BLIND DATE VITAL STATISTICS ANNIE, 27 Single for five months, no children. Current Role Long-haul cabin crew. Would Like To Meet A kind, funny, adventurous guy who's not selfish, rude or lazy. BHUMIK, 37 Single for a year, no children. Current Role Financial planning and advice manager. Would Like To Meet A glass-half-full woman who is respectful and deals with others graciously BHUMIK, 37 Single for a year, no children. Dating Past? I've only had three relationships and none of them involved us living together because, for my family, that would be the equivalent of getting engaged. My last relationship ended in April 2024 and was the closest to getting to the next romantic level. Pre-Date Nerves? Yes! When Annie arrived she enveloped me in a hug. I think she noticed I was nervous so I made a joke about the swivelling bar chairs, which made her laugh – so I knew we'd have a good time. First Impressions? Annie is delightful company. She wore a sunny yellow dress and it really suited her. She looked better than I did. Easy To Talk To? Yes. Annie is bright and caring. She was touched that I was happy to eat vegan, and we also covered religion. We're agnostics and were both brought up in our parents' religions. Annie's background is Russian, Polish, Ukrainian and Irish, while mine is Indian. Despite all that, we had a lot of touchpoints. Embarrassing Moments? When Annie came back to the table from the loos, she made a quip about the enthusiastic taps and I joked: 'I can't take you anywhere.' We both laughed a lot. Did Sparks Fly? I thought so, but on first dates I don't look for chemistry and I don't flirt. A first date, for me, is a get-to-know-you opportunity. But it was easy to get along with Annie. See her again? I hope to, yes. I messaged her after our date saying: 'By the way, I got home safely. You can stop worrying.' She immediately replied: 'I was about to send out a search party.' Our humour is very similar, which is always a good sign. What do you think she thought of you? She said she was nervous about asking for my number and you wouldn't do that if you didn't want to see someone again, would you? I'd like to think I made a good impression. The date ended with a hug – I don't kiss on a first date. I'm not sure if that's normal! Would your friends and family like her? Yes, as we're both optimists. Annie will always leave someone feeling better about themselves. ANNIE'S VERDICT: 9/10 Liked? I loved Bhumik's wit. Regrets? None that I can think of. Coffee or cab? Coffee. BHUMIK'S VERDICT: 10/10 Liked? Annie's charisma. Coffee or cab? Coffee.
