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Tag : cask ale

  • How does cask ale solve its quality issue?

    Charlie Martin delves into the cask ale category and how it can solve its quality issue. Undoubtedly, cask ale is in a tricky spot – over the past twelve months the Cask Report, The Good Beer Guide and the Marston’s Beer Report have all included…

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Popular Posts

  • Why we all need to embrace the low and no alcohol opportunity

    People may be less likely to take part in Dry January this year but low and no is in

  • Working from home vs. in the office – Shall we call it a draw?

    As a result of the continued ‘stay at home’ advice from the Government, for many of

  • A topsy turvy year with some silver linings

    Being tasked by my colleagues to write a reasonably short blog about our year here at

Recent Posts

  • Why we all need to embrace the low and no alcohol opportunity
  • Working from home vs. in the office – Shall we call it a draw?
  • A topsy turvy year with some silver linings
  • An inhospitable year for leisure and hospitality
  • Virtual parties and distanced drinking: A Covid Christmas

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Get ready to have your heart melted 😍 We've go Get ready to have your heart melted 😍
We've got a brand new intern who is raring to go... Meet the latest addition to our family of furry friends, Jerry-Lee 🐶. His key responsibilities will be puppy snuggles, being really smol and waving the Welsh flag on the FSC sidelines. We’re officially OBSESSED 🏴󠁧󠁢󠁷󠁬󠁳󠁿 If you’ve got any puppy training tips, hit us up! 💩
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As we near the half way point of #Veganuary, for t As we near the half way point of #Veganuary, for those of you still going strong, here's some well-deserved inspiration for you to indulge in... The irresistible banoffee pie... 🍌guaranteed to please!
#RecipeOfTheDay #Veganuary #VeganLife 🤤
Ingredients: serves 4-6
- 250g vegan biscuits
- 100g dairy-free spread
- 200g Nature’s Charm Coconut Caramel Sauce
- 1 large banana
- 200ml Nature's Charm Coconut 
- Whipping Cream, chilled
vegan chocolate, to garnish
Method: 
1. Crush the biscuits and place into a bowl. Melt the dairy free spread and mix with the biscuits.
2. Press the biscuit mixture into a serving dish, or a loose-bottomed tin. Chill in the fridge for at least 10 minutes.
3. Once the base has chilled, spread the caramel sauce over the bottom with a spoon or spatula ensuring that the layer is even.
3. Slice the banana and place over the top of the caramel sauce.
4. Ensuring that the coconut whipping cream is chilled, whip using an electric mixer until light and creamy adding a little bit of the coconut milk/water at the bottom of the tin to thin if necessary.
5. Spread the coconut “whipped cream” over the bananas and grate chocolate over the top to garnish.
6. Place in the fridge until ready to serve and then either serve in your dish, or remove from the tin.
Note: you can make this recipe gluten free by using gluten free biscuits as all other ingredients are suitable.
Working from home vs. In the office, how does it c Working from home vs. In the office, how does it compare for you? @samueloflynn_97 discusses the topic this week via our FSC blog, check it out! Link in bio 💬 
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#workingfromhome #workfromhome #blog #homevsoffice
We’re proud to support @seat_at_the_table_ which We’re proud to support @seat_at_the_table_ which is calling for a Minister of Hospitality. As the UK’s 3rd largest employer, #hospitality is responsible for over 3 million jobs – it’s high time that the industry we love is given a #seatatthetable. Please have a read of the petition in our bio, then sign & share to show your support!
First day ‘back in the office’ in 2021 and we First day ‘back in the office’ in 2021 and we are ready to take on the new year and support the industry we love. Let’s do this 💪🏻
Wishing everyone a very #HappyNewYear from the tea Wishing everyone a very #HappyNewYear from the team at Fleet Street! Don’t mind us while we reminisce a bit with our top nine…

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