News

Roast Dinner Season is Here!

Man Behind Tenderstem

Published:

As the weather is now starting to turn, the jumpers are going on, the leaves are changing and beginning to fall, but most importantly, we move into one of the best seasons of all… roast dinner season! Whilst some continue to enjoy a good Sunday roast all year, it is in autumn and winter that this family favourite hits its peak. To celebrate the start of this season, we have put together some tips on how to balance out the perfect roast dinner.  

BOSH! – Joe Wicks nails another recipe book

Man Behind Tenderstem

Published:

September saw our favourite personal trainer, come dietician, come chef, release another comprehensive recipe book with a focus on health, nutrition and flavour. Known for his exuberant cooking and presenting style, personal trainer Joe Wicks (The Body Coach) has injected every ounce of this energy into his latest title, Joe’s 30 Minute Meals, without the frenetic pace.

Take on National Curry Week with Tenderstem®

Man Behind Tenderstem

Published:

With National Curry Week just around the corner (October 22nd – 28th), now’s the perfect time to place the takeaway menu back in your drawer and challenge your curry culinary skills. It’s a week which celebrates the burgeoning flavours of Indian cuisine, and Tenderstem® is the perfect match: a tender and delicately-flavoured versatile veg, it’s the perfect addition to your favourite curry. So why not grab a pan and take a little adventure with us?

The superfans of Tenderstem® are set to hit the big stage

Man Behind Tenderstem

Published:

Here at Tenderstem® we’re gearing up for festival season as our ‘Little Adventures’ Tenderstem® crew will be rolling up to both The Great British Food Festival at Chiswick House between 10th – 12th August and The Big Feastival in the Cotswolds between 24th – 26th August.

Discovering the Japanese beginnings of Tenderstem® with Sakata

Man Behind Tenderstem

Published:

Have you ever wondered how Tenderstem® was created? The versatile brassica originated in Japan where it was bred by seed specialists at a company called Sakata, about 20 years ago. Since then Tenderstem® has become a much-loved vegetable thanks to its unique combination of flavour and texture and its versatility. Members of the team from Sakata recently travelled from Japan to the UK. To mark their visit, we invited renowned food journalists, food stylists and chefs to celebrate Tenderstem®’s Japanese roots at the prestigious SW3 Dinings, Knightsbridge, with an opportunity to learn more about the origins of our favourite vegetable and to enjoy the ultimate Tenderstem® 7-course dining experience.

The next crop of food writing talent

Man Behind Tenderstem

Published:

To mark Tenderstem®’s sponsorship of the Guild of Food Writers Awards, we offered two journalism graduates the opportunity to attend the awards to inspire their passion for food writing. We asked Tanya Lewis-Hall, a graduate from London School of Journalism who was given the chance to attend the awards, to write about her experience attending the Guild of Food Writers Awards ceremony.

An evening at the Guild of Food Writers Awards

Man Behind Tenderstem

Published:

To mark Tenderstem®’s sponsorship of the Guild of Food Writers Awards, we offered two journalism graduates the opportunity to attend the awards to inspire their passion for food writing. We asked Joe Lyness, a journalism graduate from Goldsmiths who was given the chance to attend the awards, to write about his experience attending the Guild of Food Writers Awards ceremony.

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Food For Thought

How do you prefer to eat Tenderstem®?

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