The Big Apple is a brand new three day event held at Healey's Cyder Farm, near Perranporth, from Friday 27th to Sunday 29th September 2013. A celebration of the West Country's cyders and great music, tickets include a tractor ride through the orchards of this working farm and four cyder samples.
Autumn is a great time for seed sowing and Seed Pantry has launched three practical kits to grow your own fresh, organic vegetables. The Autumn Veg Seeds Starter Pack is a delightful collection of seeds and equipment to grow pak choi, chard, Oriental spicy leaves and winter hardy salad onions. It contains all the eco-friendly equipment you need to start growing the seeds, including biodegradable pots, dibblets, mini compost disks and labels.
Every year hundreds of thousands of artists perform at Fringe Festivals across the globe. There are nearly 300 Fringes around the world and they represent a hugely proactive touring network emerging as one of the fastest growing type of festival within the sector. World Fringe Network has represented the Fringe Festival sector for over five years, passionate about connecting the industry, developing networks, touring routes and building partnerships at a time when Fringes are at the centre of a booming industry.
Britain's love affair with curry is well known - and now twenty-one teams have been nominated to fight it out to be crowned Curry Capital of Britain, with this year's competition set to be bigger than ever. The annual awards are organised by the Federation of Specialist Restaurants (Fedrest), in association with lead sponsors www.hungryhouse.co.uk. Last year a quarter of a million foodie fans voted for their favourite city, with Bradford narrowly beating Glasgow and Wolverhampton to receive the prestigious Curry Capital crown for the third time.
Congratulations to our winner, Mr Stephen Mills (Brighton).
When Charlotte Clarkson decided to send us a sample of last year's 2* winning rare Breed Chorizo little did she know that we have a chorizo lover on our team, who is absolutely passionate about the sausage. So with this is mind we peeled back the skin, thickly sliced the chorizo and waited for his reaction to this exciting new sample.
