Looking For European Baby Formula? Many American Parents Are.

Branded Content by Cosmic Press

American Parents Are Buying European Baby Formula Lately

Certain things are synonymous with the United States. Catchphrases such as “Buy American Made,” and so on.

But plenty of American parents are turning to Europe to supply their baby formula. Why? No matter which country you’re in, ordering international always takes longer. So there must be something worth the wait.

Benefits of European Baby Formula

Sure, lots of companies brag about how “organic” their product is. But it’s is a term that can be used very loosely. European formula brands are among the most genuinely organic on the market.

Organic Without The Air Quotes

The standards of the US Dept. of Agriculture for what qualifies as organic are high. But the regulations in Europe are even higher… and more strict.

For example, some baby formula that is manufactured in Germany is made from cows that are not only free of chemical treatments themselves, but they’re also forbidden from grazing in pastures where there’s a presence of hazardous chemicals on what they graze. It’s part of a practice called biodynamic agriculture.

Other European baby formulas are tailor-made for infants that struggle with allergies and acid reflux.

Plenty of Probiotics

Your gut flora is a big part of your health and your ability to digest your food. Probiotics balance the bacteria in an infant’s intestines and help them digest their food the most efficiently and comfortably. European baby formulas include some brands that manufacture formulas of probiotics in them.

Now it’s true that some American brands also have probiotics in their baby formula, but for some reason, European brands have a higher “horsepower” than American probiotics.

This is partly due to organic farming regulations, the ingredients used, and tight limitations on what can be added.

Goat’s Milk is Like Mother’s Milk

Formula based on cow’s milk isn’t always the best thing for a baby since some babies have problems digesting it. Goat’s milk contains short and medium-chain fatty acids, which means it’s simpler to digest for most babies. These acids are gentler on your baby’s digestive tract and easier to absorb.

In this age where everyone is allergic to something, goat’s milk includes fewer allergenic proteins. The industry doesn’t want you to know this, but cow’s milk is the leading cause of allergies found in infants.

One of the European baby formula makers getting high marks is Tastyganics.

They supply not only truly organic baby formula and formula for babies with special needs but also good first foods such as porridge free from pesticides and carcinogens.

Tastyganics Gets Good Feedback From American Parents

Scattered reviews about Tastyganics, which Google can garner, include compliments such as

• Fast Shipping

• Speed in Communication

• Prompt Attention to Resolving Issues

• Good Selection

• Dependable for Infants With Food Intolerance

• Attentive Customer Service

They put themselves across as a company with a natural selection that wants to make sure you get what you ordered in one piece. And the reviews solidify that positioning. Why not try your tour of European baby formula with them?

Branded content furnished by our promotional partners. The Daily Sundial editorial staff is not involved in its production.

The Food And Beverages Industry Sees An Increased Demand For Clean Label Products

The Business Research Company’s Food And Beverages Market Report – Opportunities And Strategies – Global Forecast To 2030

LONDON, GREATER LONDON, UK, May 27, 2021 /EINPresswire.com/ — The demand for clean label products is increasing rapidly owing to significant rise in awareness of healthy eating. Clean label dairy products do not contain additives, artificial flavor enhancers, dyes or artificial preservatives. Also, many food service and retail grocery store chains are stating lists of ingredients that cannot be present in food items in their stores or restaurants. According to a food and beverage market research survey of 1,000 customers in the UK and Russia by Ingredion in 2016, 70% of consumers purchasing dairy and bakery products are aware of clean labels and the presence of clean labels influences their buying decisions and 30% of consumers are looking for some kind of clean label claim.

The F&B market consists of sales of food, beverages, pet food and tobacco products by entities (organizations, sole traders and partnerships) that produce beverages, food, animal and pet food, and tobacco products. The companies in the food and beverages industry process raw materials into food, pet food and tobacco products, package and distribute them through various distribution channels to both individual customers and commercial establishments.

Major companies in the global food and beverage industry include Nestle S.A, Philip Morris International Inc, PepsiCo, JBS S.A., Anheuser Busch InBev.

Read More On The Global Food And Beverages Market Report:
https://www.thebusinessresearchcompany.com/report/food-and-beverages-market

The global food and beverage market size is expected to grow from $5838.8 billion in 2020 to $6196.15 billion in 2021 at a compound annual growth rate (CAGR) of 6.1%. The growth is mainly due to the companies rearranging their operations and recovering from the COVID-19 impact, which had earlier led to restrictive containment measures involving social distancing, remote working, and the closure of commercial activities that resulted in operational challenges. The market is expected to reach $8163.61 billion in 2025 at a CAGR of 7%.

Asia Pacific is the largest region in the global food and beverages market, accounting for 42% of the market in 2020. North America is the second largest region, accounting for 22%. Africa is the smallest region in the global market.

TBRC’s food and beverage market segments by type are alcoholic beverages, nonalcoholic beverages, grain products, bakery & confectionary, other foods products, frozen and fruit & veg, dairy food, meat, poultry and seafood, syrup, seasoning, oils, & general food, animal and pet food, tobacco products, by distribution channel are supermarkets/hypermarkets, convenience stores, e-commerce, others, and by nature are organic and conventional.

Subsegments covered are beer, wine and brandy, spirits, coffee and tea, soft drink and ice, flour, rice and malt, other grain products, breakfast cereal, sugar and confectionery products, bread and bakery products, cookie, cracker, pasta, and tortilla, perishable prepared food, snack food, all other miscellaneous food, frozen food, canned and ambient food, milk and butter, cheese, dry, condensed, and evaporated dairy products, ice cream and frozen dessert, meat products, poultry, seafood, flavoring syrup and concentrate, seasoning and dressing, fats and oils, pet food, animal food, cigarettes, cigars and cigarillos, smoking and other tobacco products.

Food And Beverages Market – By Type (Alcoholic Beverages, Non Alcoholic-Beverages, Grain Products, Bakery And Confectionery, Frozen And Fruit & Veg, Dairy Food, Meat, Poultry And Seafood, Syrup, Seasoning, Oils, & General Food, Animal And Pet Food, Tobacco Products, Other Foods Products), By Distribution Channel (Supermarkets/Hypermarkets, Convenience Stores, Food Service Stores, E-Commerce and Others), By Nature (Organic, Conventional Food And Beverages) And By Region, Opportunities And Strategies – Global Food And Beverages Market Forecast To 2030 is one of a series of new reports from The Business Research Company that provides food and beverages market overview, forecast food and beverages market size and growth for the whole market, food and beverages market segments, and geographies, food and beverages market trends, food and beverages market drivers, restraints, leading competitors’ revenues, profiles, and market shares.

Request For A Sample Of The Global Food And Beverages Market Report:
https://www.thebusinessresearchcompany.com/sample.aspx?id=1861&type=smp

Here Is A List Of Similar Reports By The Business Research Company:

Immunity Boosting Food Products Market – By Type Of Product (Herbs & Spices, Nuts & Seeds, Fruits & Vegetables, Dairy-Based Products, Probiotics and Prebiotics, Food Supplements, Others), By Distribution Channel (Store-Based, Non-Store-Based), By Form (Tablets, Capsules, Powder, Liquid, Fresh Food, Chilled/Frozen, Canned, Dried Food, Other Forms), And By Region, Opportunities And Strategies – Global Forecast To 2030
https://www.thebusinessresearchcompany.com/report/immunity-boosting-food-products-market

Organic Food Global Market Report 2021: COVID-19 Growth And Change To 2030
https://www.thebusinessresearchcompany.com/report/organic-food-global-market-report

Functional Beverages Market – By Type (Energy Drinks, Sports Drinks, Nutraceutical Drinks, Dairy-Based Beverages, Juices, Enhanced Water, Others), By Function (Health and Wellness, Wealth Management), By Distribution Channel (Brick and Mortar, Specialty Foodservice stores, Online), And By Region, Opportunities And Strategies – Global Forecast To 2023
https://www.thebusinessresearchcompany.com/report/functional-beverages-market

Food And Beverages E-Commerce Global Market Report 2021: COVID-19 Growth And Change To 2030
https://www.thebusinessresearchcompany.com/report/food-and-beverage-e-commerce-global-market-report-2020-30-covid-19-implications-and-growth

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After three years of haggling, EU farm deal expected this week

By Kate Abnett

BRUSSELS (Reuters) – European Union agriculture ministers said negotiators are close to a deal that aims to reform the bloc’s huge farming subsidy programme, protect small farms and bring agriculture in line with environmental goals.

The EU’s Common Agricultural Policy (CAP) will spend 387 billion euros ($474 billion), around a third of the EU’s 2021-2027 budget, on payments to farmers and support for rural development. The new rules kick in from 2023.

Ministers from the 27 member states began two days of talks in Brussels on Wednesday, a day after negotiators from the European Parliament, member states and the European Commission began their final meeting of a nearly three-year struggle to reform the CAP.

“We are reaching the finishing line,” German agriculture minister Julia Kloeckner said.

Negotiations are scheduled to finish on Wednesday, but are expected to overrun.

The CAP reform aims to align agriculture with the EU’s green goals, by curbing the 10% of EU greenhouse gases emitted from farming and reducing the pressure on natural habitats from intensive practices, including pesticide use and irrigation.

Negotiators are tussling over plans to spend between 20% and 30% of payments to farmers on schemes that protect the environment, such as organic farming or restoring wetlands to absorb CO2 from the atmosphere.

Environmental campaigners say the reforms lack firm targets – for example, to reduce greenhouse gas emissions – and would do little to reduce industrial farming.

The reforms will also attempt to halt the loss of Europe‘s small farms, by stopping big businesses sucking up most of the money.

EU climate policy chief Frans Timmermans has said 80% of CAP payments go to 20% of the beneficiaries, with big landowners and agro-industry firms profiting while family farms “get the short end of the stick”.

Proposals under discussion could cap the amount of cash that each recipient gets, or require countries to redistribute part of their CAP funds to smaller farmers.

Negotiators on Tuesday agreed to scrap a contentious plan that would have banned food companies from comparing plant-based products to dairy in their marketing, for example by labelling almond-based drinks as creamy.

Pekka Pesonen, secretary-general of European farmers and agri-cooperatives group Copa Cogeca, said the reforms must ensure Europe’s farmers remain competitive.

“We are facing international competition that clearly doesn’t follow the same set of rules that European farmers have to comply with,” he said.

($1 = 0.8173 euros)

(Reporting by Kate Abnett; additional reporting by Sabine Siebold, Marine Strauss, Victoria Waldersee; editing by Barbara Lewis)

Shangri-La reopens hotels across key cities

Shangri-La in London, Vancouver and Paris ready to welcome guests back for moments of spring and summer bliss. Following months of closure, the properties prepare to welcome locals and travellers with exciting new dining offerings, room packages, wellness programs, romantic experiences and more.

Shangri-La Hotel, At The Shard, London welcomes guests for sensational spring

On May 17, Shangri-La Hotel, At The Shard, London reopened its doors, welcoming guests with new seasonal experiences and programs, all heightened with whimsical countryside décor and trailing wisteria to honor the spring season.

Guests can enjoy personalised overnight stays with the hotel’s “The Suite Life” programme, taking personalisation to the next level with a tiered array of exclusive benefits, which can be customised to suit the individual guest’s preferences and needs. Services range from in-room yoga mats and a personal bath butler, to private shopping experiences, fresh seasonal flowers, daily personalised food amenities, in-room mixology, monogrammed pillows and more.

For guests wishing to start or continue their wellness journey, the hotel has taken a holistic approach with multiple experiences, including a spa collaboration with organic skincare purveyor Neal’s Yard Remedies with special treatments that are offered in the hotel’s treatments rooms or in the comfort of the guest’s room. Beyond the guestroom, TĪNG Restaurant has introduced a refined vegan tasting experience, which is in line with Shangri-La’s Rooted in Nature sustainable dining programme.

Shangri-La Hotel, At The Shard, London further extends new experiences to its restaurants with two unique afternoon tea offers that are sure to please any palate. Western Europe’s highest hotel bar GŎNG launches Liquid Afternoon Tea, an exciting new concept with food and miniature cocktail pairing that features a line-up of tea-inspired tipples, accompanied by a selection of sweet and savoury fare. As a nod to the bar’s Asian heritage, the menu boasts contemporary Asian snacks including beef tataki nigiri and salmon sushi, as well as scones and more. Guests who dine at TĪNG can enjoy afternoon tea served on cloud nine with the new Picnic Afternoon Tea in the Clouds featuring a selection of delicious finger sandwiches, handcrafted desserts, freshly baked scones, and an exclusive selection of loose-leaf teas from Camellia’s Tea House. A takeaway Picnic Afternoon Tea packed in a wicker hamper is also available for guests on the go to enjoy in one of the area’s beautiful nearby parks. 

Shangri-La Hotel, Vancouver reopens its doors on May 22

On May 22, Shangri-La Hotel, Vancouver welcomed guests to experience the hotel and destination like never before. Guests can sightsee and relax with the Luxurious Perspectives: Helicopter Views and Spa Suites offering a private helicopter tour with in-flight champagne and a private spa experience in one of CHI, The Spa’s relaxing spa suites.

Wellness seekers can find their bliss at Shangri-La Vancouver’s CHI, The Spa and its new partnership with Bowen Island’s Sangre de Fruta Botanical. The line of exceptional organic products for the face, body and hair are inspired by secrets of holistic indulgences, and created from the fruit of the earth in small batches by Allison Audrey Weldon.  The partnership marks the very first time Sangre de Fruta Botanical products are used exclusively in luxurious spa treatments created specifically around them, complementing the products’ aromatic delights, tangible benefits, visible results and overall beautiful feeling. The exclusive treatment selection is inspired by the natural beauty of the West Coast of British Columbia. A sensational new treatment menu and retail options will be available to guests, including a limited-edition “Sangre de Fruta Experience” package that features a 60-minute massage and botanical hair treatment for CA$225 (about $183).

The hotel will also introduce guests to Miantiao, a brand-new dining destination and restaurant concept in partnership with the award-winning Kitchen Table Restaurants led by Culinary Director Alex Tung. Miantiao, the Mandarin word for noodle, will combine Italian and Chinese cuisine onto one menu with a thoughtful offering of traditional cookery served with delicious and exciting twists.  Showcasing the very best of Italian, Chinese and Canadian ingredients, the refined cuisine of Miantiao will provoke thought and emotion.  The Miantiao culinary program can be described as Italian cuisine elevated with Chinese sensibilities, and Chinese gastronomy uplifted by the elegant simplicity of Italian cuisine.  Guests can expect unparalleled pasta fresca, twist on the famous traditional Peking Duck, a cornucopia of the freshest seafood and interesting interpretations of cornerstone dishes from Italian and Chinese cuisine.

Shangri-La Hotel, Paris reopens its palace doors on June 1

Just in time for summer, Shangri-La Hotel, Paris will reopen its palace doors on June 1. Guests will be welcomed in true Parisian luxury with stunning Eiffel Tower views and palatial elegance. Chef Christophe Moret & Pastry Chef Maxence Barbot have reimagined the dining experience at La Bauhinia with a chic yet relaxed environment that will feature verdant summer terraces, along with exclusive concepts on Le Bar à ciel ouvert and in-room dining with a view.

Guests seeking an elevated Parisian experience will enjoy the Signature Suite Experience for an unforgettable stay in one of the hotel’s elite guestroom – La Suite Chaillot, La Suite Gustave Eiffel, L’Appartment Prince Bonaparte or La Suite Shangri-La. The luxurious stay begins with a VIP meet and greet in a Mercedes S-Class at the airport upon arrival, and continues to the guestroom with VIP in-room amenities including jasmine tea, a fresh fruit basket and bottle of champagne.

Guests in need of a romantic getaway can visit Shangri-La Hotel, Paris with the Romance in Paris package, inclusive of a dreamy welcome with rose petals, a separate bouquet of beautiful roses, tailor-made amenities including a bottle of champagne and special romantic treat, daily breakfast and late check out. Should guests wish to further elevate the romance, the hotel offers value-added benefits including a selection of decadent caviar, a 60-minute Signature Rebalancing Massage at CHI, The Spa, or a private dinner on the guestroom terrace with butler service.

For guests wishing to make the most of their time in the French capital, guests can book the Your Parisian Escape package, which includes a complimentary night when booking a minimum of three nights. – TradeArabia New Service

Discovery of rare mushroom in northern B.C. a biology mystery

…  cauldron is typically found in northern Europe, where it’s threatened … in the forest, decomposing that organic matter? Or is it actually … the tree … in exchange for food to help it grow?…

Fewer, bigger, more intensive: EU vows to stem drastic loss of small farms

The EU is to introduce sweeping reforms of farming subsidies this week to try to halt the decline of small farms and protect them from the intensification of agriculture fostered by decades of previous policies.

Janusz Wojciechowski, the EU agriculture commissioner, said: “My intention is that this process of disappearing small farms should be stopped. The European food sector in the past was based on small farms, and it should be in the future as well.”

Analysis by the Guardian shows that the number of poultry and livestock farms alone in the EU, excluding Croatia, fell by 3.4m between 2005 and 2016, to 5.6m, the latest year for which comprehensive data is available. While poultry and livestock numbers increased over the period, the number of livestock farms declined sharply, showing that there has been a huge intensification of farming and that small farms have been lost. The total number of all types of farm in the EU fell during the same period from 14.5m to 10.3m.

This intensification, with more livestock gathered into a smaller number of farms, many of them large-scale factory-type facilities, accelerated with the EU’s common agricultural policy (CAP), which has dominated Europe’s farming since its introduction in 1962. The biggest farmers benefit most from the subsidy system: about 80% of the €40bn (£34bn) direct payment subsidies go to just 20% of farmers.

Wojciechowski admitted that previous versions of the CAP had produced vast upheaval. “The reason we lost 4m farms in the EU was a mistake in the CAP. The support was too much [geared] to industrial farming and not enough to small and medium farms,” he said.

Reforms to the CAP to be brought forward this week by the EU will include measures to encourage farmers to leave more space for wildlife, to adopt organic standards for livestock, to use less chemical fertiliser and pesticide, and to nurture healthy soils.

Wojciechowski told the Guardian: “Protecting small and medium farms is a priority. It is not true that we need bigger and bigger farms for food security. Small farms can ensure food security for EU citizens.”

He said small and medium farms could provide more than food, as well as environmental and health benefits: “There is an understanding among legislators, parliament and the EU council that we need to protect better our small and medium farms – it’s very important for food security, and better for the environment, climate change and biodiversity.”

European consumers would also feel the benefits, he said. “Exports are important, but we need to pay more attention to our own markets – high-quality goods from European farms to European markets. This is a big chance for European agriculture,” he said.

Animal welfare would also improve, he said, from a greater emphasis on short supply chains, which would reduce the long journeys across Europe for some live animals.

He added: “Our intention is to increase organic food from 8% to 25% in the next decade, for instance. This will be especially good for small farms.”

These reforms may stop some of the haemorrhaging of small farms in the EU, but a return to small farms across the bloc looks increasingly unlikely. The Guardian’s data analysis gives a glimpse of what has been far more than an economic transformation among small farms. In France, Germany and the Netherlands, more than a third of livestock and poultry holdings have disappeared since 2005. Nearly 120,000 poultry farms were lost in France between 2005 and 2016, and nearly 36,000 in Germany.

The impact of the CAP can be clearly seen in the acceleration of the decline of small farms among newer EU states. Among longstanding EU member states, the decline in the number of small farms has been going on for decades. But eastern European farmers have had even more upheaval since 2004, when many joined: since 2005, Bulgaria has lost 72% of its livestock and poultry farms, Hungary 48%, Poland 54% and Slovakia 72%.

In the UK, the decline over the 12-year period from 2005 to 2016 was 25%, with 45,500 livestock and poultry farms lost between 2005 and 2016. The loss was more than 110,000 from the 319,000 total of all farms in 1990.

The CAP, forged in the aftermath of the second world war with the intention of promoting food self-sufficiency in Europe, has rewarded increasingly intensive and industrialised farming methods. Farmers were encouraged to produce more food at any cost, using more chemical fertilisers and pesticides, and bringing livestock from small flocks and herds in fields into large-scale factory farms.

Food production increased, but the environment suffered. The number of farmland birds in the EU has halved in three decades, according to the European Bird Census Council. Insect populations have also plummeted: numbers in Germany declined by three-quarters in the past 25 years, according to a study of protected areas, and butterfly numbers on farmed land in England fell by 58% between 2000 and 2009. Only a quarter of species in the EU have good conservation status, and 80% of key habitats are in poor or bad condition, according to Europe’s environmental watchdog.

Attempts in the past two decades to encourage nature-friendly farming methods, such as leaving hedgerows intact and keeping field margins for wildflowers and wildlife, have had little impact, according to campaigners.

Rural culture has also been transformed, with people flocking to cities, leaving rural areas to wealthy second-homers, with farms abandoned in less productive areas and swallowed up by huge agri-food businesses in others.

“Niche producers offering sustainable farming practices survive haphazardly with the sale of their products to restaurants or small shops, or they sell their live animals outright. They’re cut off from the dominant market,” said Fabio Ciconte, director of the environmental organisation Terra.

Campaigners have warned that the CAP deal to be announced this week is likely to be “greenwash” rather than a real transformation of EU farm policy into one that is good for small farmers and the environment.

Célia Nyssens, policy officer at the European Environmental Bureau NGO, said: “EU farm policy is a juggernaut of public spending that could be transforming agriculture towards a sustainable future and turning the tide on catastrophic nature loss. Sadly, it looks like the deal this week will continue driving the tractor in the wrong direction. A majority of funds will continue flowing to the biggest, most polluting farms, with barely any green strings attached. In this crucial decade for climate and biodiversity, the lack of ambition of the new farm policy is downright disastrous.”

Research on data for this piece by Kunal Solanky

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TASTE OF HOME: The many restaurants in Britain where you can be sure of an Irish welcome

THERE are many restaurants in Britain where you can be sure of an Irish welcome, as well as a dish or two influenced by home.

Here are a few of our favourites…

Edinburgh

Dine Edinburgh 

Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED dineedinburgh.co.uk

In the shadow of Edinburgh Castle, the multi-award winning Dine Edinburgh is a brasserie-style restaurant in the cultural hub of the Scottish capital. Situated above the Traverse Theatre, it is owned by Paul Brennan — Irish on both sides of his family. His restaurant serves the finest locally sourced produce from the Borders and Highlands of Scotland whilst championing small independent cottage industries. Expect dishes such as baked razor clams, or red cabbage and mango slaw with brioche tuile.

Glasgow

Molly Malone’s

224 Hope Street, Glasgow, G2 2UG, 0141 332 2757 www.belhavenpubs.co.uk/pubs/lanarkshire/molly-malones

Most Irish pubs in Britain now serve some food along with the alcohol, often substantial, sometimes imaginative, sometimes not. A handful, however, have taken their culinary interest a step further and now regard their dishes as a vitally important part of what they offer. Molly Malone’s is one such establishment. The pub is situated in the heart of the entertainment hub of Glasgow, just a stone’s throw away from The Theatre Royal and The Pavilion Theatre. The food is generally basic, hearty fare, but served with innovation and panache. As well as one of the best pints of Guinness in town.

Jinty McGuinty’s

21/29 Ashton Lane, Glasgow, G12 8SJ, 0141 339 0747 www.jintys.co.uk/

Jinty’s is another Glasgow bar where you’ll be served a meal that is substantially more than just pub grub. You’ll get burgers, Scottish pies (a delicacy in their on right), but you’ll also get a selection of seafood that wouldn’t disgrace a top restaurant.

There’s great Guinness, great desserts, and everything from oysters to haggis pakoras. And why not? Glasgow is reputedly the birthplace of chicken tikka masala. Many years ago a customer at a nearby Bangladeshi restaurant wanted gravy on his chicken tikka (“It’s too dry, Jimmy”). The customer is always right, a sauce was quickly curated, and so was born Britain’s national dish. Perhaps Jinty’s haggis pakora will reach the same heights of fame.

Jinty’s father, by the way, was Vincent O’Kine, a well-known boxer from the Maryhill area of Glasgow.

London

Allegra

Manhattan Loft Gardens, Queen Elizabeth Olympic Park, 20 International Way, London E20 1FD www.allegra-restaurant.com

Head chef at Allegra in the stunning Manhattan Loft Gardens is Irishman Patrick Powell. He began learning his trade at Dublin’s Michelin-star L’Ecrivain under the acclaimed Irish chef Derry Clarke. He’s now in charge of the Allegra, due to reopen next month. His menu’s focus is modern European influenced by produce from their organic farm just 40 minutes away.

Sorella

148 Clapham Manor St, London SW4 6BX, 020 7720 4662 www.sorellarestaurant.co.uk

A neighbourhood Italian inspired restaurant owned and run by Robin and Sarah Gill and Daniel Joines. Head chef is Ross Mangan.

Robin, from Sandycove, Dublin, spent many years learning his trade on the Amalfi coast.

Corrigan’s Mayfair

28 Upper Grosvenor St, Mayfair, London W1K 7EH, 020 7499 9943 www.corrigansmayfair.co.uk/

Born and raised in Ballyivor, Co. Meath, Richard Corrigan is probably the best-known Irish chef in London. So you can always expect something Irish on the menu at his eponymous restaurant in Mayfair — especially with fellow Irish chef Aiden McGee in charge.

Corrigan’s Mayfair redefines the concept of quintessential British and Irish cuisine, fusing seasonal produce with Richard’s unmistakable flair.

Expect Tipperary beef tartare, or the likes of Carlingford oysters and Irish beef en croute. Many of the ingredients will have come from his farm in Cavan too.

Bentley’s Oyster Bar & Grill

11-15 Swallow St, Mayfair, London, W1B 4DG, 020 7734 4756 www.bentleys.org

Bentley’s has been serving its seafood delights and feeding the hungry shopping masses for over 100 years. Richard Corrigan has been guiding the restaurant for the last dozen years, and turned it into one of the top tables in Europe.

Core by Clare Smyth

92 Kensington Park Rd, Notting Hill, London, W11 2PN, 020 3937 5086 www.corebyclaresmyth.com

Clare Smyth has been called the world’s best female chef — named as such at the World’s 50 Best Restaurant awards gala in Bilbao in June, 2018. Called an outrageously outdated category, the Co. Antrim woman qualifies, quite simply, as one of the best chefs in the world, never mind gender.

She left the farm in Northern Ireland at 16 to train in England, working under Heston Blumenthal and the Roux brothers. She eventually became head chef at Gordon Ramsay’s Chelsea restaurant, earning herself three Michelin stars and an MBE into the bargain.

Homeboy

108 Essex Rd, Islington, London, N1 8LX

The first bar from the Irish duo Aaron Wall and Ciarán Smith, this speakeasy-style establishment — complete with leather banquettes and bare brick walls — serves terrific cocktails such as the Whiskey Smash.

That’s Roe & Co Irish Whiskey, Nolly Prat (vermouth), mint and spinach syrup, orange bitters. Or you might want to sample their Fan a Canta cocktail — Dingle Irish gin, carrot and orange sherbet, acid mix, saline, soda.

Goes perfectly with Tayto crisp sandwiches. Really.

Or you might want to try their “Da’s Irish Stew” –  lamb, carrots, onion, mushroom, parsley, thyme, garlic and “served with Ma’s brown bread”.

Then afterwards you can tuck into the Guinness like your old Uncle Jimmy, you know, the one who was “fond of a drink”.

Liverpool

Shenanigans Irish Pub & Restaurant, 77 Tithebarn Street, Liverpool, L2 2EN, 0151 255 0000 www.shenanigansliverpool.co.uk

Great selection of beers and wine to go with some well-above-average pub grub, The Sunday roast, in particular, is spoken of in hushed tones. They even offer an exceptionally and imaginative fine vegetarian roast option.

Coventry

O’Toole’s Cafe

147 Westwood Road, Earlsdon, Coventry, CV5 6GD otoolescafe.com

An Irish family-run restaurant, with a very ethical outlook. To go with their full Irish breakfasts, soda bread, scones, barmbrack, they serve the award-winning coffee, Indigo Valley. The beans are either Fairtrade or Rainforest Alliance certified.

Newcastle

The Victoria Comet

38 Neville St, Newcastle upon Tyne NE1 5DF, 0191 261 7921 www.nicholsonspubs.co.uk

Classic gastropub grub with strong Irish influences. Colcannon cake to go along with your marinaded salmon, and they serve an excellent pint of Guinness.

The pub might just look familiar if you’re a keen film buff.

It was a set in the cult gangster film classic ‘Get Carter’, as the first stop for Michael Caine’s hitman character when he arrives in Newcastle .

Week Ahead: Markets Entering Choppy Waters

… of financial integration.
EU agriculture ministers hold a two … in the EU, agri-food techniques, and organic farming.
On Thursday … , Innovative and Resilient Europe.”
On Friday, the … continental Europe. Canadians celebrate Victoria Day.
European Council …