Food & Drink Updates Archives | Herefordshire & Worcestershire Chamber of Commerce

Independent Bewdley-Based Distillery- Wildjac Now Onboard easyJet Flights in Innovative Sustainable Alumini® Bottles

Beth Ingham — Thu, 21 Mar 2024 15:38:49 +0000

Wildjac, the sustainability-focused and independent spirits brand based in the heart of the Wyre Forest, will serve up its signature Cherry Wood Spiced Rum in innovative 100% aluminium recycled Alumini® 5cl Bottles on easyJet flights departing from Bristol and London Gatwick Airport from the 20th March 2024.

This ground-breaking release marks a stride towards supporting local, independent businesses focused on delivering a sustainable alternative within the spirits industry.

Wildjac’s Cherry Wood Spiced Rum is presented in an impressively light and 100% recycled aluminium 5cl bottle, reflecting Wildjac’s commitment to premium spirits and sustainable practices.

Taking centre-stage as a game-changer in the travel spirits industry, the Alumini® bottles are endlessly and easily recyclable as well as being shatterproof, light and presented in a unique, compact shape that makes it more efficient to store onboard. Huge credit goes to David Mills and Sustainaholics for this collaboration and for developing the 5cl 100% recycled aluminium bottles that the travel sector is using today.

Wildjac’s Cherry Wood Spiced Rum is crafted from barrel-aged rum sourced from Barbados and South America, infused with rich cherry fruit and a rounded vanilla oak finish. Travellers will also be able to discover Wildjac’s Cherry Wood Spiced Rum in 70cl paper bottles at Gatwick and Bristol Airport duty-free. These frugal bottles are fully recyclable with the outer paper casing and cap being recyclable curbside, and the soft plastic liner is accepted at major supermarkets and recycling centres.

Ashleigh Bourne, Managing Director at Wildjac commented: “I am thrilled to announce the launch of our Alumini bottles on easyJet flights. Being an independent, Bewdley-based distillery committed to sustainability and community, partnering with a renowned company like easyJet is an exciting opportunity for us. Our spirits, crafted with foraged botanicals from the Worcestershire countryside, reflect our dedication to premium quality and environmental responsibility. We are proud to represent the Wyre Forest and be showcased by such a prominent company and look forward to sharing our premium, sustainable spirits with travellers around the world.”

David Mills, founder of Sustainaholics, commented: “We’re incredibly proud to launch our award-winning Alumini® in this industry-first collaboration with easyJet and Wildjac. We have the best possible launch airline in our mission to promote more travel-friendly solutions and showcase the innovation being delivered to the UK spirits industry today by independent challenger brands committed to producing great-tasting drinks that minimise our impact on the planet.”

Simon Cox, Director of Inflight Retail at easyJet commented: “Here at easyJet, we are always looking to enhance our customer experience, whether it’s our delicious on-the-go food and snacks, duty-free shopping in the air as well as onboard beverages. We are delighted to be offering our customers even more choice and variety as we welcome Worcestershire-based distillery, Wildjac.”

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Worcestershire students cook up a storm in new kitchen facilities for community lunch initiative

1408 test — Fri, 31 Mar 2023 14:18:52 +0000

Worcestershire college students cooked up a storm in their brand-new kitchen facilities as they hosted the first intergenerational luncheon in three years.
Students from Pershore College partnered with the Rotary Club of Evesham to host 12 local elderly residents for their Bridging Generations event in the college’s newly-refurbished training kitchen.
Bridging the Generations is a student-led programme of events connecting young students with elderly members of the local community, through gaining experience in cooking and customer services, students are often able to find part-time work, gaining further qualifications and experience in the work place.
The event was the first face-to-face edition of the project since the beginning of the COVID pandemic and follows on from four successful years of events with a seasonal Easter and Christmas afternoon tea takeaway service operating during the pandemic.
The afternoon event was hosted by 14 students on the supported learning and health and social care courses, who organised a delicious lunch, venue decoration and entertainment.
During the event, guests were treated to a home-cooked meal of leek and potato soup with homemade bread rolls and chocolate brownies, with the menu devised, cooked and served by the seven supported learning students, and tea, coffee and biscuits served by the seven health and social care students.
The Bridging Generations project supports the students’ development, gaining real-life experience of course modules which are focused on developing their independent living and employability skills, with opportunities to socialise with the local community.
Hein van der Steen, secretary of the Rotary Club of Evesham, said “It was a lovely afternoon returning for our monthly Bridging Generations event following a gap of three years.
“We were hosted in a new location at Pershore College with a new kitchen and dining area that the guests really enjoyed, it was great to see interactions between the visitors and students, who cooked up a delicious lunch and entertained us with a quiz.
“The event supports both students’ courses and fosters cross-generational connection and conversation in the community. It was a delightful afternoon for all involved and I know the visitors are all looking forward to the next event.”
Sarah Mackins, tutor at Evesham College, said: “It was great working with the Rotary Club to welcome back members of the local community for a wonderful afternoon meal as part of our Bridging Generations project.
“This was the project’s first lunch in our new kitchen following a move to Pershore College and all of the students were fabulous and a joy to work with.
“It was great to see their confidence and skills grow during the afternoon, with the event supporting their learning whilst also having a positive impact on the community.
“We are looking forward to another Bridging Generations lunch very soon and are happy that the successful completion of our new training kitchen will enable us to offer even more training opportunities to our students.”

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New Executive Chef for events venue Crumplebury

1408 test — Fri, 31 Mar 2023 14:17:57 +0000

Herefordshire events venue Crumplebury has appointed a new Executive Chef.
Kevin Barron joins the team from five-star Glenapp Castle in Ayrshire, Scotland, following a career in luxury hotels in Kenya and the Cotswolds.
Kevin, who has moved to the Whitbourne Estate with his wife and two daughters, has ambitious plans for Crumplebury and its fine dining restaurant Green Cow Kitchens.
His first launch, the Chef’s Table, opens exclusively to Crumplebury Club members on April 7, and then to the public on April 15.
Twenty guests will gather at one table in Green Cow, dressed with flowers from the Cutting Garden, and feast on five, seasonal courses celebrating the best of the home farm and estate, from organic beef, pork and lamb to homegrown vegetables and foraged culinary treasures.
“I’m absolutely delighted to have joined the team at a hugely exciting time for the estate,” said Kevin. “We’ve got some incredible foodie events planned.”

Crumplebury, Whitbourne, Worcester WR6 5SG
www.crumplebury.co.uk
@crumplebury

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Rob Mason for Hotel Restaurant Chef of the year

1408 test — Fri, 07 Oct 2022 13:48:33 +0000

We are over the moon to share the news that Rob Mason, our Head Chef at 1919 Restaurant, has been nominated for

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