Street food is becoming increasingly popular around the world, giving people the chance to taste authentic specialities and experience local culture. In Europe, there are numerous sweet and savoury delicacies to choose from in each city and country, but here’s a selection of our favourites from around the continent.
Christmas is but a distant memory, the cupboards once overflowing with tubs of Quality Street and boxes of biscuits now sit hollow, with a sheet of dust forming on their shelves. But hey, we’re in a new decade. 2020. TWENTY-TWENTY! It may sound cool but, even so, a new decade doesn’t change the fact that January is quite frankly a drag. Colds and other viruses fly around, mere pennies sit in our bank accounts, rain falls relentlessly at times, dark mornings greet us and dark evenings draw in too early.
Let’s face it, we all check a restaurant’s Instagram before we go there. And we’ve all had a cheeky look at Ella Woodward’s page after buying her Protein Balls because it’s just become second nature to refer to someone or somethings Instagram out of pure and utter curiosity. This is why having an up-to-date and attractive page has become an important part of running a business. It can be daunting and seem like a lot of work, but with this list of 20 must-do’s, it’ll be a breeze and you can always call on the expert services of us beans (#shamelessplug #sorrynotsorry).
I think it is safe to say that I may be the only person in the entire Jellybean office who has never had a mince pie… Partly due to the fact that it is not in my Christmas tradition as in France they are not a thing, and also partly due to the fact that I’ve always thought it was meat, which never appealed to me. After doing a little bit of research on the history of mince pies I discovered that I was not entirely wrong and that mince pies were, once upon a time, made using meat.
It is fair to say that in recent years delivery has taken the eating out market by storm. This disruptive change in how we enjoy restaurant food brings with it both challenges and opportunities, which is why MCA has devoted a whole report to the subject. As Food Strategy Forum members and a leading food and drink strategic agency we went along to hear what they had unearthed. Here are our top ten take-outs: