Latest news with #Adnams
BBC News
3 days ago
- Business
- BBC News
Suffolk's food waste to be processed at new Adnams facility
A county's food waste will be processed at a specialist facility after a deal was County Council and energy firm Bio Capital agreed a four-year contract to process food waste at a proposed anaerobic digestion (AD) plant in Reydon, near recently approved plant will be built at brewer Adnams' Distribution Centre, replacing its old facility, with weekly kerbside collections then beginning next year. Chris Chambers, in charge of waste at the council, said it meant the food waste would not go on "excessive journeys" to be processed. The county council approved plans for Adnams' plant last former AD site closed in 2017, according to planning documents, and will be demolished and replaced with the new to the council, around 31,000 tonnes of household food waste could be sent to the new plant each will then be processed to generate green fuel, also known as biomethane, and then turned into soil the moment food waste that is thrown in general rubbish is taken to the Energy from Waste site at Great Blakenham, near Ipswich, where energy is recovered to produce move is part of the government's Simpler Recycling initiative which will standardise recycling across all local authorities. 'Effective and efficient' Mr Chambers said finding a local solution meant that once food waste was collected it does not have to make "excessive journeys" to be processed."We have delivered an effective and efficient answer," he said."The food waste then has another life, being turned into renewable energy and nutrient-rich digestate that can be used to improve soil health. "This will benefit our local farmers by helping to maintain productive, sustainable farmland right here in Suffolk."He said he hoped the collections would make "people take notice of the amount of food they're throwing away" which could help them save money. Follow Suffolk news on BBC Sounds, Facebook, Instagram and X.
Daily Mirror
11-07-2025
- Daily Mirror
Town furthest east in the UK has 'pristine waters' and is perfect for families
Lowestoft is a popular UK seaside town that is further east than anywhere else in England - it boasts sandy beaches, a pier, sand dunes and a zoo on it's doorstep Labelled 'the most unsung location in Suffolk', the coastal gem of Lowestoft boasts the easternmost point in England. Not only does it feature a classic pier, sand dunes and even a zoo nearby, it's an unmissable spot. Frequently gracing rankings for top seaside destinations, Lowestoft's breathtaking sunrises might just be one of its standout lures. The award-winning South Beach, also known as Victoria Beach, has repeatedly earned the Blue Flag for its outstanding environmental quality and pristine waters. Railway enthusiasts can delve into history at the East Anglia Transport Museum or broaden their maritime knowledge at the Lowestoft & East Suffolk Maritime Museum. With a plethora of sights and activities, Lowestoft is a family favourite – whether you tire of the stunning seafront views and venture to Pleasurewood Hills theme park or enjoy an evening with the esteemed Royal Philharmonic Orchestra at the local theatre. Why not savor a pint of the region's Adnams beer at the highly regarded Jolly Sailors or Spring Tide pubs? The accolades are abundant, with both pubs amassing approximately 2,000 reviews celebrating their hearty fare and vibrant vibes, reports the Express. Tourists often express their fondness for the town, enjoying strolls along the pier, observing the boats, and exploring the promenade. Nonetheless, not every visitor has been equally enthralled. One disappointed tourist described their experience as 'Shocking. Dirty. Grim', highlighting the prevalence of youngsters on the streets and inebriated individuals occupying doorways. Alas, it seems that Lowestoft isn't immune to the less favourable stereotypes typically associated with port towns. Like numerous town centres, Lowestoft has seen better days, with shop closures and a dip in social buzz leaving it feeling somewhat neglected. The term "ghost town" has been bandied about by some, yet they still commend its stunning beachfront. There's a consensus that the area holds promise as an attractive spot, and fingers are crossed that ongoing refurbishments will breathe new life into it.
Yahoo
21-06-2025
- General
- Yahoo
Bee colony biggest I've dealt with, says keeper
A honey bee colony discovered in a wall cavity of an industrial building "is the biggest I've ever dealt with", a beekeeper has said. The nest, believed to contain 80,000 insects, was found about six weeks ago at Crisp Malt, Great Ryburgh, near Fakenham, Norfolk, by scaffolders. Steve Barrett, of Barrett's Bees, said: "Yes, there's been a few stings, nothing major, but they've been very, very friendly, it's been a successful day." He is also the beekeeper of brewing company Adnams of Southwold, Suffolk, and he initially plans to relocate the bees to his aviaries there. "This is the biggest I've every dealt with, it's a really good size and very healthy too, said Mr Barrett. The extent of colony came to light when the company decided to renovate a building dating back to 1903, said Dan Clarke, site manager at Crisp Malt. "As we put up some scaffolding, the scaffolders recognised there were some bees flying in and out of the building, so we stopped to have a little look, called in contractors and yes it's a bee hive," he said. "There's always bees and other stuff flying around, no-one took much notice, but they've been around for 10 to 12 years and the hive was a lot bigger than expected." Chris Fulford, from builders PJ Spillings, was surprised that the bees were "a lot less angry than I thought they'd be". The site supervisor admitted he was a bit nervous when he began cutting into the wall to access the colony. "It's unnerving when they're all right in front of your face and you're in the hole, putting your hands in there, but it's been alright, I've got a nice suit and only got stung once so far," he said. Mr Barrett, who has 18 miles of aviaries across various counties, expects the bees to settle into their new home quickly. "They'll do orientation flights, I'll face them southerly and there's quite a bit of forage where they're going," he said. Follow Norfolk news on BBC Sounds, Facebook, Instagram and X. Beekeeper helping kids get a buzz from nature Flowers on ex-industrial sites 'harming bees' Beekeeper creates 18-mile bee corridor along coast
BBC News
21-06-2025
- General
- BBC News
Huge hive found at Great Ryburgh maltings removed by beekeeper
A honey bee colony discovered in a wall cavity of an industrial building "is the biggest I've ever dealt with", a beekeeper has said. The nest, believed to contain 80,000 insects, was found about six weeks ago at Crisp Malt, Great Ryburgh, near Fakenham, Norfolk, by scaffolders. Steve Barrett, of Barrett's Bees, said: "Yes, there's been a few stings, nothing major, but they've been very, very friendly, it's been a successful day."He is also the beekeeper of brewing company Adnams of Southwold, Suffolk, and he initially plans to relocate the bees to his aviaries there. "This is the biggest I've every dealt with, it's a really good size and very healthy too, said Mr Barrett. The extent of colony came to light when the company decided to renovate a building dating back to 1903, said Dan Clarke, site manager at Crisp Malt. "As we put up some scaffolding, the scaffolders recognised there were some bees flying in and out of the building, so we stopped to have a little look, called in contractors and yes it's a bee hive," he said. "There's always bees and other stuff flying around, no-one took much notice, but they've been around for 10 to 12 years and the hive was a lot bigger than expected." Chris Fulford, from builders PJ Spillings, was surprised that the bees were "a lot less angry than I thought they'd be".The site supervisor admitted he was a bit nervous when he began cutting into the wall to access the colony. "It's unnerving when they're all right in front of your face and you're in the hole, putting your hands in there, but it's been alright, I've got a nice suit and only got stung once so far," he said. Mr Barrett, who has 18 miles of aviaries across various counties, expects the bees to settle into their new home quickly. "They'll do orientation flights, I'll face them southerly and there's quite a bit of forage where they're going," he said. Follow Norfolk news on BBC Sounds, Facebook, Instagram and X.
Telegraph
14-06-2025
- Entertainment
- Telegraph
The perfect formula for Pimm's (don't even think about eating the garnishes…)
We're heading towards peak Pimm's season. Whether you're throwing a garden party, celebrating the end of exams or watching the Wimbledon Championships (where 317,000 cups of Pimm's were served in 2024), now is the time to perfect your summer-cup pour. A summer cup is a sweet alcoholic drink based on gin or vodka, with extracts of rich botanicals (fruit, spices, herbs) added. It's meant to be the base of a long drink (essentially a punch), usually topped with lemonade, ice and garnishes – which these days everyone associates with Pimm's. The original Pimm's No 1 was actually concocted in the 1820s by James Pimm as a match for oysters in his City of London bar. Its recipe is, no surprise, a 'closely guarded secret' but I can tell you that No 1 is produced with gin and additional fruits and spices. And quite a lot of sugar, to judge by its intense sweetness, although that is somewhat balanced by the lightly bitter botanicals. Get the serve right and you'll ace a spritz-y, aromatic, quintessentially British summer drink to toast the season; drop the ball and you end up with a flat or over-confected glassful. Here's all you need to know… The base Pimm's might be the market leader but it's not the only option. Aldi 's Austin's Summer Punch (25%, £8.49 for 70cl) is a very good-value bottle which tastes remarkably similar to Pimm's when made up in a classic recipe, if slightly less rich and a bit sweeter. Reverend Hubert's Summer Cup (20.1%, £30 for 50cl, Adnams), produced in the Cotswolds, has a more herbal intensity and is delicious with ginger ale or Fever-Tree Rhubarb & Raspberry Tonic (the bottle is beautiful, too, so it makes a lovely gift). Then there's London-based Sacred's Rosehip Cup (18%, £26.50 for 70cl, Master of Malt), which has natural, juicy-fruity flavours and works well topped up with a mix of sparkling wine and soda water. The recipe on a Pimm's label calls for 50ml Pimm's to 150ml lemonade (simply scale up for a crowd). That works well, achieving a nice balance. But the key to excellence lies in the details… The mixer Choose your lemonade carefully. Many cheap versions, and especially the 'diet' ones, contain sweetener and that tinge to the flavour is unappealing in the finished drink. Buy a lemonade without sweetener in its listed ingredients. Sainsbury's Taste the Difference Sparkling Sicilian Lemonade (£3 for 750ml), for example, delivers a much more natural taste, though it's relatively pricey. However, it doesn't have to be lemonade. Ginger ale is a really good mixer for Pimm's, adding a light pepperiness and slightly less sweet finish. Try Fever-Tree Premium Ginger Ale (widely available, £2.15 for a 500ml bottle). One thing is certain: always chill your mixer well. You don't need to chill the Pimm's as a cool mixer and ice is enough. How to make it Go for a glass jug if making up pitchers of Pimm's – a wider-mouthed punch bowl may look good for the 'gram but the fizz of the mixer will dissipate more quickly. The question of which liquid goes in the glass first is contentious; spirits expert Pritesh Mody swears by lemonade first, but I prefer to pour in the Pimm's then top it up with the mixer (using a ratio of 1:3) just before serving (this is critical), so the sparkle is kept as frothy as possible. Give the mix a very quick but gentle stir (with a cocktail stirrer/swizzle stick or spoon) – it needs this to get the heavier spirit-based drink distributed in the mixer. The garnishes In a recent Aldi survey of 2,000 adults on summer cups, a worrying number admitted to adding rogue garnishes such as marshmallows, olives, jelly babies and – yuk – bacon. Just no, to every one of these. A lesser crime but still all wrong is using tinned fruit like peaches, pineapples and cherries – their soft stickiness really doesn't belong in this drink. Raspberries might look the part but they're not juicy enough so deliver barely any flavour, no matter how long they are immersed. For the perfect embellishment, I have to recommend the traditional: stick to super-fresh British strawberry slices and orange half-wheels with the peel left on, all cut a couple of millimetres thick. Keep the fruit at room temperature for extra juiciness, and always hull the berries first; their soggy leaves do not appeal. For cooling qualities add crisp, unpeeled cucumber half-moons, again no more than half a centimetre thick. Long slim strips, while sometimes attractive, just do not feel English enough. In addition to mint sprigs in the jug, pop a couple of small garden mint leaves, twisted to release their fragrance, into each finished glass. Lemon verbena is acceptable (a bruised leaf or two) if you don't like mint. If you're adding your garnishes to a jug, you'll need to employ a small ladle to distribute them when dispensing the drink – or you can place garnishes directly in each glass. No need to stir but do immerse greenery with a spoon if necessary. Don't even think about eating the garnishes after you've finished the drink (well, not in public, anyway…). To serve Choose from a highball tumbler, a chunky short tumbler or a large wine glass – it makes little difference. Use two or three ice cubes per serve – larger ones are better as they don't melt as quickly as smaller ones – and do add these directly to the glass rather than to the jug. Ice in the batch drink will dilute the mixture from the top downwards, upsetting the concentration of the spirit from glass to glass – not to mention causing a right splash when you pour! Make your summer cup as close as possible to serving it as it will grow flat and tired quickly. Refreshing the dregs of the jug with more spirit and mixer is best avoided, or else it'll be too dilute. Instead, remake your punch from scratch, redoing it in small batches, for the perfect summer pour.
