Welcome from the editor: past and present
Welcome and thank you for joining me this weekend.
Whether you love the monarchy or have more republican inclinations, you will know that today marks the coronation of King Charles.
Charles is not just the UK’s new monarch, he’s also an important figure in the world of food. Find out why in Charles III: exploring the new King’s impact on the food industry.
This weekend many Brits will celebrate King Charles’s ascension to the throne eating a roast, fish and chips, sausage rolls, egg and mayo sandwiches, jam roly-poly, apple pie and bread and butter pudding. British cuisine may not boast the variety of other countries’ gastronomic traditions, and it may even occasionally be mocked for its quirks. Some of our dishes are very popular around the world, whilst others may not have made it – and possibly never will – across the pond, but they are certainly unique. Discover the local foods England, Scotland, Wales and Northern Ireland are proud to call their own in Traditional British cuisine: a food map of the UK.
Remember a few years ago (it probably still happens too) when people referred to having a ‘breakfast of champions’ anytime they had….well, breakfast? I’m glad the term seems to be fizzling out, at least in my circles – maybe I don’t know many champions – but the obnoxious saying does indeed bring up questions, such as: What do athletes eat? How can very active people improve their nutrition to optimise their fitness goals? Sports and active nutrition is a big growing market and sporty consumers can’t get enough of it. But are protein powders, gummies, jellies, smoothies and the likes truly beneficial or should one simply follow a healthy, nutritious diet aimed at their needs? We answer these questions in Sports and active nutrition: the trends fuelling peak performance.
Wishing you a wonderful weekend,