Like chocolate? Then you’ll love this, the Artisan du Chocolat have a feast of events during Chocolate week so why not dive in and float away on a sea of cocoa love?

All the beers were good, except for the Sol which as far as I am concerned still reeks horribly of the 1980s and prats like me standing around wearing white socks and drinking from the bottle. Thank God there were no camera phones then and thus no pictorial evidence to haunt me.

The Senseo looks stylish, works efficiently and has lights that tell you when to run the cleaning cycle, descale and wash out plus other helpful automated features. So easy is it to use, and so fast, that I keep making myself cups of coffee every ten minutes and then jabbering wildly at people whilst rushing around the office finding unnecessary things to do. I think it’s the caffeine overload causing it, but you never know.

British Cheese Week runs from until the 4th October and what better way to mark this than enjoy some lovely cheesy meals!

It’s that peculiar vinegary tang that does it for me, the sharpness of the flavour and the way it’s the halfway point between vinaigrette and a mayonnaise. Best of all it is ours! As British as Marmite and losing resignedly at sport.

A new type of coffee which contains high levels of naturally occurring polyphenol antioxidants has been launched in the UK by NESCAFÉ. Made from a blend of roasted beans and unroasted green coffee beans, NESCAFÉ Green Blend has been specially created by their coffee experts to deliver on flavour and aroma, as well as health benefits.

Worth considering as a healthy and convenient filler for sandwiches, pitta bread and wraps with fresh greens or raw veggies, as well as being sufficiently versatile to use as an ingredient for lunchbox salads for kids and adults.

The Fudges believe a biscuit should taste wonderful and so butter is what they choose to use, just as they use real lemon zest in their lemon biscuits. In fact all the biscuits in their large arsenal are made from fine ingredients carefully sourced. The biscuits themselves are hand crafted, shaped and baked using methods not much different from those used fifty years ago.

Chef and ‘Food Archaeologist’ Alan Coxon has recently launched his Historic Food range. This range of products will enable you to explore reproductions of some of the flavours and ingredients that once may have adorned tables of Mediaeval Knights, mighty Roman Emperors, and Ancient Greek temples with his Historic Vinaigre and Historic Pickles and Chutneys ranges. We can recomment all three wholeheartedly.

At around £7.99 for a 750ml bottle Hillfarm Virgin Rapeseed Oil is reasonably priced against the better olive oils and is more versatile. And while I am still not happy at the yellowfication of our once green and pleasant land, I can at least say this particular Rape product makes some of it well worthwhile.