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Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
Shoppers in Scotland will get exclusive access to six new beers starting from just £1.89 Aldi Scotland is kicking off its Summer Beer Festival with six exclusive new beers, marking the first ever collaboration of its kind between Aberdeen-based Fierce Beer and six craft breweries from across the UK. Brewed exclusively for Aldi Scotland to celebrate their longstanding partnership of over eight years, ‘Fierce and Friends’ offers beer lovers the chance to try unique new brews, available across all 105 Scottish Aldi stores from Thursday 27 June, while stocks last. The line-up features a Session Pale Ale in collaboration with…
Firebird, the open-fire, Mediterranean restaurant in Soho, has collaborated with ice cream connoisseurs Happy Endings to create an exclusive dessert just in time for Summer! Set to launch on 24th of June, the ‘Happy Bird’ ice cream slice cleverly adapts Happy Endings, famed ice-cream-sandwich creations with a Firebird flame-kissed approach. Devised by Firebird Founders Anna Dolgushina and Madina Kazhimova, and Happy Endings Founder, Terri Mercieca, the limited edition sweet treat will be a playful iteration on the classic Neapolitan Slice. Elevated by Firebird’s signature smoky flavours, it layers a smoked vanilla parfait with a decadent chocolate ice cream and a…
Following the success of Intensify sauces, Dolmio adds more flavours to the Intensify range with three new bold and punchy sauces to make dinnertimes exciting. Dolmio, the UK’s number one Italian cooking sauce brand[1], has extended its Intensify range with three all-new pasta sauces that celebrate flavour inspirations from around the world. From mild to spicy, the new flavours are available at Morrisons, with Tesco, Sainsbury’s and Asda to follow in the coming months. As over a third of Brits are craving punchier flavours[2] and becoming more experimental in their home-cooking. To respond to the demand, Dolmio’s new Intensify pasta sauces…
Newcastle has officially levelled up! A brand new street food spot and arcade has launched in the city as of today, Monday 24th June 2024. The Scottish foodie favourites, Smokey Trotters, and retro gaming hub, Big Fang Arcade, are now open within the seriously twisted crazy golf course, cocktail bar & graffiti cathedral, Golf Fang. Following the success of its kitchen takeover in Glasgow, Big Fang Collective has introduced Smokey Trotters and its cult following to the Newcastle venue, bringing their famed stacked burgers and sandwiches, tenders, wings and fries to the city. SMOKEY TROTTERS Famed for their stacked burgers…
Biffa report reveals up to 2 million tonnes of food could be saved from being wasted by 2029 with effective redistribution solutions As eight practical interventions to the waste stream are outlined, government legislation, aligned with action from UK businesses, could see the changes take effect Up to 2 million tonnes of food could be saved from being wasted via redistribution solutions, according to a new report by waste management firm Biffa The report – The UK Journey to Circularity – outlines interventions at all points in the food loss and waste supply chain, with realistic timescales Upcoming mandatory food waste segregation…
Koppert Cress is proud to present a revolutionary addition to their innovative range: Codium Blue, the ‘Truffle of the Sea’. This exceptional seaweed enchants with its savoury umami-like flavour and exciting saltiness. With its deep blue-green colour and playful, coral-like texture, Codium Blue promises to be a culinary sensation that surprises and delights both the eye and the taste buds. TASTE The crisp and juicy Codium Blue could also be used as a truffle substitute with its savoury umami-like flavour and exciting saltiness. The dark bluish green Codium Blue has a playful and coral-like structure and is different from all…
Food hygiene expert explains how to clean your BBQ, ready for the first sun Tips on how to prep, cook and store your BBQ food Now that summer has arrived, Brits all across the country will be relishing the arrival of ‘BBQ weather’. To help you prepare your grill and safely cook your food on a BBQ this summer, Natasha Blythe, food hygiene expert at High Speed Training has shared her 6 steps to make sure you’re ready to cook now the sun is here. Pre cleaning is essential Whether your BBQ has been outside or stored in the garage over winter, it’s likely that…
In this exciting new collaboration, Hyatt partners with the UK’s kindest leader Jack Parsons on his leading career show “My Duvet Flip” produced by Leon Marseglia. This collaboration aims to inspire and empower the next-generation to achieve their goals and find their “duvet flip” by providing them with the tools, resources, and motivation needed to succeed. “My Duvet Flip” focuses on interviewing influential or motivational people, who share their career journey, insights and lived experience to Jack’s 1.8 million-strong community. The “My Duvet Flip” episode with Monique Dekker, Senior Vice President Human Resources EAME at Hyatt, sheds light on the job prospects,…
Adults will be spending 25 hours glued to the TV this summer – as the sporting takeover begins. A poll of 2,000 people found 37 per cent will be spending half of their free time indoors between June and August watching sport. Nearly nine in 10 (89 per cent) will be doing this at home while 31 per cent plan to enjoy it from the inside of a pub. Euro 2024 will be viewed by 76 per cent, while 69 per cent will be supporting the Olympics, and 56 per cent can’t wait to watch Wimbledon. But despite this excitement,…