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Celebrating the pop, whizz and bang of fireworks time

Our food and drink guide for Bonfire Night

Three cheers to all the local community fireworks events going off up and down the country this weekend.

There is something so comforting about Bonfire Night and it always provokes an outpouring of nostalgia among the BIB team. Recollections of honey and mustard bangers, sticky toffee apples, writing your name with a sparkler, woolly scarfs and mulled wine are a few of our favourite things...

More than anything it's about making happy memories alongside family and friends in welly boots.

For adults, hot spiced cider is a tasty drinks choice. Or for something a little more unusual, but equally delicious, try a Hot Perry and Cranberry Punch. Simply fill a casserole dish with a litre each of cider, apple juice, cranberry juice and some cinnamon sticks. Bung in some sloe gin (as much or as little as you wish) and gently simmer before serving in mugs.

As for wines, our 2.25L boxes make it easy to have good wine on tap to share over the evening. Full bodied and smooth reds are a good bet, such as our Hacienda Albae Tempranillo or our juicy 'Paint it Black' Malbec - both are always crowd pleasers.

There is no need to forgo the whites, although we would lean towards something with more weight and a touch of oak such as our Domaine Begude 'Elegance' Chardonnay.

Children don't need to miss out on something special to drink, my 11 year old daughter loves to make her own Kinderpunsch which she takes in a flask - full of warm apple juice and sweet spices. The Cultured Chef recipe here is a good one and easy to follow.

For food this year I'm going to use up the leftover Halloween pumpkins and try this Pumpkin Gruyére and Chedder fondue to keep warm before heading outside to admire the fireworks. Whatever you're up to this week, enjoy!

Uncertain which wines to choose for your festive gatherings? The wine industry's most prestigious critics have spoken...
Our favourite kind of low-effort, maximum satisfaction meal for when proper cooking feels like a bit too much. Credit: Ed Mifflin.
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