Welcome to Flavours

Welcome to the September - October 2026 edition of FLAVOURS. As the nights draw in, we're serving up authentic curries from around the globe, hearty British classics reimagined, and the ingredients to make both shine on the pass. There's also a closer look at British-grown grains and pulses, and why they deserve a permanent place on your menu.

Sep/Oct Flavours

Autumn calls for comfort with a kick: think fragrant global curries and hearty British classics, done the plant-based way. Plus, discover why British-grown grains and pulses deserve a permanent place on your menu, from Wholegrain Black Barley to White Quinoa.

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World Curry Week

5th–11th October marks Curry Week, and this year we're looking beyond the classic Indian curry to flavours from every corner of the map. Plant-based ingredients offer the perfect canvas for these bold, authentic dishes, each one designed to work hard on the pass and guarantee incredible taste.

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British Food Fortnight

British Food Fortnight is the perfect moment to celebrate much-loved British classics, from a deeply savoury Lancashire Hotpot to a Plant-based Pork Wellington with pastry that shatters just right. Proper British cooking reimagined entirely in plants, and just as satisfying as the originals.

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British Grains and Pulses

There's a strong case for going local this season. British-grown grains and pulses cut food miles, support UK farmers, and bring a depth of texture and flavour that's hard to beat. Explore our range, from Wholegrain Black Barley to White Quinoa and Carlin Peas, and see how sustainability and flavour go hand in hand.

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