This Easter, get your chocolate fix with a delicious cup of teapigs Chocolate Flake Tea

Easter is synonymous with bunnies, treasure hunts and lots and lots of chocolate. In fact around 80 million Easter eggs are eaten in Britain each year — that’s a lot of chocolate!

And while we love nothing more than digging into a delicious Easter egg, sometimes we want the indulgent chocolatey taste without the calories, teapigs chocolate flake tea is the perfect alternative, warming, yummy and totally guilt free. So this Easter, try a cup of our lovely chocolatey tea for something a little bit different. It makes a nice Easter gift too!

The teapigs range contains only the very best whole leaf tea, not the dust found in a normal tea bag. The teas come in their special tea temples, a biodegradable mesh bag that gives the leaves lots of room to infuse, so you get all the taste of loose tea but with the convenience of a bag.

teapigs are available in the following flavours: everyday brew, Darjeeling earl grey, chai tea, chilli chai, chocolate flake tea, mao feng green tea, green tea with mint, popcorn tea, jasmine pearls, silver tips white tea, tung ting oolong, rooibos, rooibos creme caramel, spiced winter red, lemon and ginger, chamomile flowers, peppermint tea, pure lemongrass, super fruit, liquorice and peppermint, yerba mate, organic matcha.

Where to find teapigs:, Waitrose, Selfridges, Harvey Nichols, John Lewis Food Hall and Whole Foods Market.

teapigs have a shop online and each blend comes in a range of sizes and prices.

For further P.R. information on the products or images please contact: Jessica Filbey at team TASTE on 0207 242 2844 or

Via EPR Network
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MITIE’s Catering Business Rebrands to Gather & Gather

MITIE, the FTSE 250 strategic outsourcing company, has announced the launch of a new brand for its catering business: Gather & Gather.

Based around a culture of bringing food and people together, the new identity will feature as the new trading name and customer facing identity for MITIE’s catering business.

Gather & Gather focuses on bringing together the best ideas, ingredients, recipes and inspiration from the food industry so that customers can gather together to enjoy them in the workplace.

Two years ago MITIE recruited a new management team to lead its catering business under an entrepreneurial investment model. Since then, the business has more than trebled its turnover through new contract wins and the acquisition of award winning hospitality company Creativevents, making it the fastest growing caterer in the UK and Ireland.

The rebrand to Gather & Gather marks an important step in the evolution of MITIE’s catering business. Developing this ethos has been an integral culture shift for the team behind the business, and now forms a keystone for the brand.

The rebrand combines a new approach to marketing with a learning and development programme for all staff, to understand the values that underpin the name change.

Allister Richards, managing director of Gather & Gather, who has led from the front over the past two years, said:

‘Gather & Gather is a reflection of our business maturing from focusing on what we do, to how we do it. Bringing the ideas and creativity of a dynamic team together, and translating that into delivering great service.

“We’re readdressing the balance between client, customer and caterer, and putting the customer at the heart of what we do, offering something truly different to the marketplace.”

Gather & Gather will roll out throughout the spring from 1 May 2013. Full details of the brand experience will be shared at the launch event on Tuesday 23 April, at The Brewery in central London.

Via EPR Network
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Thames Valley Catering And The Blue Seal Bratt Pan

Thames Valley Catering supply a full range of products for the catering industry from pots and pans to self-determination cooking units and everything in between. One piece of equipment designed solely for the industrial size kitchens is the Bratt Pan. This piece of equipment was named after the German word for frying but strangely it does a lot more than frying and is not called a Bratt Pan in Germany but a kippentopt, which translates, as a tilting pan. In fact it is a large pan often square which will do a multitude of different cooking functions on a large scale.

Thames Valley Catering is pleased to promote the Blue Seal Bratt Pan range of commercial cooking equipment, which is designed for the large industrial scale kitchens who cook individual food items in bulk. The Blue Seal Bratt Pan can typically cook large quantities of one particular product in a large pan of typical volume of 80 litres capacity. The Bratt Pan can tilt in order to carry out certain operations and this can be a manual or an automatic function dependent on the customer’s preference. The typical Blue Seal Bratt Pan is fuel by gas and has a number of individual controls. It is ideal for cooking a range of products such as casseroles, soups but can basically carry out most cooking functions being able boil, poach, roast, steam, grill, shallow fry and deep fry. Thames Valley Catering are particularly pleased with the variation in functions as this is ideal for a large kitchen that produces a bulk meal for daily distribution but which wants to vary the meal from day to day. This is ideal in operation like hospitals, large industrial canteens, school dinner production and large office functions. The large restaurants often have them to produce large quantities of soups and casseroles or deal with weddings and banquets where single item menus are standard practice

The Blue Seal Bratt Pan is very versatile and Thames Valley Catering is impressed with the way that it can be used to prepare a meal. Meat can be browned in a Bratt pan with the lid open then water can be added and the soup or casserole started, different vegetables or spices can be added throughout the cycle as required and this is where the tilting mechanism works. Additions are made after the pan is tilted so that there is no chance of the operator being burnt by the steam. The tilting system is also used to pour the cooked food into containers ready for further distribution or storage.

The Blue Seal Bratt Pan is designed to be linked up to mains water to remove the requirement to pour this in later but addition is made by turning a tap outside as and when required. The construction of the Blue Seal Bratt Pans is from galvanised steel, which gives a sturdy construction. The lid of the Bratt Pan is double skinned and the temperature control is accurate from 50 to 320 degrees C. This system is ideal for the large industrial kitchen and it is well worthwhile examining the options that Thames Valley Catering can supply to the catering business.

Via EPR Network
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