As babies grow and are weaned onto solid foods away from baby milk or breast milk, there is still the option to use toddler milk for your child from the age of 12 months to the age of 3 years. A healthy balanced diet is essential for good health in all people of any age, but it is even more essential for toddlers between the ages of 12 months and 3 years. The amount of growth that takes place during this time is absolutely phenomenal. Even with a healthy balanced diet it is recommended that toddlers between the age of 12 months and 5 years get supplements of vitamins A, C and D in their diet.

Toddler milk is ideal for ensuring that this happens. It is a milk that can be purchased in a formula powder or in ready to drink format that has the essential nutrients already in it, this type of milk can be very useful as this stage in a toddler’s life while they are getting used to different types of food and acquiring tastes. Mothers can be sure that even if they are worried that their toddler is not consuming enough solid food the nutrients in the toddler milk will benefit them

UK restaurants offer a wide diversity of cuisine from all over the world but why not try some local dishes during your villa holiday. Traditional British food usually involves good plain cooking with fresh local ingredients and is often found in pubs or in restaurants which offer lighter versions of old favourites. Roast beef served with Yorkshire pudding or local specialties such as Lincolnshire or Cumberland pork sausages can be found on most menus. In the North Black Pudding made with offal is popular and lamb and chicken dishes feature on many menus along with hearty meat pies and homemade soups. Meals are usually served with chips, mash, boiled or roast potatoes and a good selection of vegetables. Whitbyon the east coast is famous for its crabs and the southeast coast is renowned for its mussels, whelks, cockles and jellied eels. In Britain you are never far from a fish and chip shop selling battered cod or haddock with chips sprinkled with salt and vinegar. Traditional puddings include fruit crumbles, apple pie or sponge pudding usually served with custard. Afternoon tea is still popular and you will find a good selection of cakes, scones, jam and cream and sandwiches on a teashop menu. Cheese is a great regional specialty; look out for different varieties at delicatessens and farmers markets.

There are some excellent award winning white English wines such as those produced by Three Choirs in Gloucestershire and Wickham in Hampshire.While enjoying your British Self Catering holiday you’ll find a good selection of real ales is served in many pubs; look out for local micro-breweries. Mild such as Banks’, Holdens and Highgate is most often found in the Midlands. Pale ales are more popular and Timothy Taylor, Adnams, Shepherd Neame and Marston’s have good examples. Cider is still a favourite particularly in the southwest of England like Thatcher’s in Somerset.

In Scotland look out for traditional foods such as haggis (spiced sheep’s innards and seasoning) usually served with tatties (potatoes) and neeps (mashed turnip). Venison and grouse dishes are popular as are stovies, a mix of potatoes, onion and beef cooked in dripping. Scotch broth is made from mutton or beef stock, pearl barley, carrots and leeks while Cock-a-leekie soup is made from chicken, rice, leeks and prunes cooked in chicken stock. Smoked fish dishes such as kippers, salmon and Arbroath smokies (smoked haddock) can often be found. Finally, look out for a delicious chowder like dish called Cullen skink made from smoked haddock, mashed potato and milk. Scotland is also famous for its numerous whisky distilleries and a few beers too, like Deuchars and Caledonian.

Food and drink have become a major part of most people’s lives, in particular their social lives. In fact the phrase ‘food and drink’ produces over 89 million hits on the Google website. Excessiveness in either is of course unhealthy, but perhaps this is one of the reasons why people see good food or good wine as something special, something to treat themselves with.

Guides to good food, wine and restaurants have become big business. Egon Ronay’s ‘Guide to the Best Restaurants and Gastropubs in the UK’ which provides detailed reviews of over 500 restaurants and gastropubs has sold over 2 million copies. Its simple to compare style of awarding up to three stars to each restaurant is clearly a hit with readers.

‘The Good Food Guide’ edited by Elizabeth Carter sells itself as Britain’s leading restaurant guide and is currently in it 56th edition, detailing over 1,500 eateries from gastropubs to high end dining.

Fine wine guides are also a big seller, with books such as Clarke’s ‘Fine Wine Guide: A Connoisseur’s Bible’ and Johnson-Bell’s ‘Good Food, Fine Wine: A Practical Guide to Finding the Perfect Match’ both readily available on the internet it is clear that there is a high demand for such guides.

This is not surprising as the United Kingdom is the second largest importer of wine in the world. Wine sales in the UK increased 25% between 2001 and 2005. In 2004 the estimated wine consumption was 1.2 billion litres. In particular there has been an increase in the consumption of so-called New World wines, for example those from Australia or the USA instead of traditional producers such as France. California now produces 2 billion litres of wine every year, making it the fourth biggest producer behind Italy, France and Spain. In 2004, New World wines accounted for over 55% of total consumption in the UK.

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In the field of food safety and correct food handling there are four recognized principles by which the food industry regulates how it relates to all issues of food hygiene. Together, these principles work to cover all critical areas where the contamination of food occurs. By observing these principles we greatly minimise the hygiene risks involved in the handling of food and in the consequential contamination of food.

Make sure that you buy food only from a suppliers who are well known and reputable. It is important to check that all foods be within their expiry date and kept in appropriate conditions in the shop. Serving counters should be kept spotlessly clean, likewise machines such as mincers, knives and slicing machines. Freezers, fridges and chillers should display their temperatures and should be set at less than 5 degrees centigrade for chilled products and -18 degrees centigrade or less for frozen products. All packaging should be original and not tampered with or forged. This would indicate that the product is not the original contents and has been produced by a fraudulent company. Do not buy these products under any circumstances because they threaten your health. All reputable retail businesses that sell food should display up to date licences from all the required regulatory authorities as required by law. Check with your local authority to find out what licences a food shop or a supermarket must have to be open for business in your area.

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