Going Local – Sourcing Local and Sustainable Produce in Restaurants and at Home #PR

Chef David Higgs tells us what sourcing local looks like in a big city restaurant, S.Pellegrino Young Chef finalists tell us about sourcing close to home for their new S.Pellegrino Young Chef cookbook recipes, and tips for home cooks who would like to lower their carbon footprint and maximise flavour …

Pairing the Ultimate “Ocsober” Summer Refreshment with Sweet and Salty Nibbles #PR

By now you’ve heard all the talk around low ABV (alcohol by volume) cocktails making the trends for Summer 2020, and with Angostura’s Rock Shandy campaign (read more here: The Lazy Rock Shandy #PR kicking into full swing, we have just the right snacks to make your home entertaining with family …

Light at the End of The Lockdown Tunnel For South Africa’s Restaurants #PR

Ground-breaking initiatives such as the Restaurant Rescue Project, and Eat Out’s Restaurant Relief Fund, to which S.Pellegrino & Acqua Panna contributed substantially, are a lifeline for the survival and regeneration of the South African gastronomic landscape. Chefs Chris Erasmus of Foliage, Matt Manning of Grub & Vine and Peter Tempelhoff …

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