April 25, 2018


Lubera’s new edibles so far for 2018 -

Tuesday, April 24, 2018

Historic Farplants Launch: Small Plants for Small Spaces -

Monday, April 23, 2018

Profits bloom at Scottish garden centre firm -

Sunday, April 22, 2018

Is your website GDPR compliant? -

Saturday, April 21, 2018

Fosseway Garden Centre extension passed despite objections -

Friday, April 20, 2018

Food at Webbs at Wychbold garden centre wins Farm Shop & Deli Award -

Thursday, April 19, 2018

Garden centres hope for better weather after Easter washout -

Thursday, April 19, 2018

Abbots Leigh garden centre café reopens -

Thursday, April 19, 2018

Plowmans Garden Centre in West Parley ‘will remain open’ -

Tuesday, April 17, 2018

Haskins Garden Centres choose charities for the year -

Monday, April 16, 2018

Gardman Service Update -

Monday, April 16, 2018

Garden centres pray for better weather as sales slide -

Monday, April 16, 2018

Garden centre manager stole more than £30,000 from family business -

Wednesday, April 11, 2018

Strikes fire: Garden centre to reopen ‘as soon as possible’ -

Tuesday, April 10, 2018

Hayes Garden World increases revenue 110% thanks to temporary structure -

Tuesday, April 10, 2018

Owner of Plowmans Garden Centre in West Parley goes into administration -

Tuesday, April 10, 2018

‘Major damage’ in Stokesley garden centre fire -

Monday, April 9, 2018

Bents raises over £22k for Alzheimer’s Society -

Thursday, April 5, 2018

Notcutts celebrates success at its own annual conference and awards dinner -

Wednesday, April 4, 2018

Magical Hydrangeas launched into the UK with The Little Botanical -

Wednesday, April 4, 2018

Beech’s Fine Chocolates re-launches Easter egg range

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Not produced for decades, Lancashire based heritage chocolate manufacturer, Beech’s Fine Chocolates, today announces the re-launch of Easter Egg options. Originally popular in the 1930’s and 1940’s, when Beech’s supplied World Wide, Beech’s will replicate some of the processes used years ago to produce its new rich dark chocolate egg, suitable for Vegans, and milk chocolate eggs with embedded honeycomb chunks.

Having invested heavily in attaining premium grade, ultra-smooth recipes whilst still using traditional hand poured methods and recognising that one of the largest chocolate buying periods is Easter, the Company decided that 2018 would be the right time to re- enter this market.  Both eggs are presented in the Beech’s new style, foil blocked and embossed packaging which is becoming synonymous with the high-quality Beech’s brand.  The Eggs will be priced at £6.99 and available in several retailers, most notably Booths.

As will be seen from the attached article, written in 1933, Beech’s still aiming to ensure the smoothest, most flavoursome chocolate by ‘conching’ or refining down to a much smaller particle size which in turn increases the burst of chocolate flavour and provides a much silkier texture.  As in the past, making Easter eggs entails a high degree of skill in balancing temperatures and chocolate viscosity. In 1933 the process involved 10% mechanical power and 90% hand power – despite advances in technology, this ratio still involves 50% of hand power, as all Beech’s eggs are hand poured. The current workforce remains as equally skilled as their predecessors and are long experienced in all the hand finishing techniques required to produce the new Easter eggs.

Detailed sampling is still the province of the discerning owners who check viscosity, temperatures and the quality of the ‘temper’ which governs the optimum temperature at which the chocolate ‘behaviour’ can be worked for the best results.

As the 1933 owner, Mr Saunders put it ‘chocolate making is a sort of competition, chocolate versus the human tongue. The tongue is so sensitive that it can select particles of chocolate so infinitesimally small that they can hardly be seen under the microscope’. Speaking today, current Chairman, Andrew Whiting comments ‘Our ultra-smooth chocolate is refined to below 20 microns to be undetectable on the human palette, giving the chocolate a liquid like texture and delicious chocolate hit’.

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