Gayathri Kallukaran is a Junior Journalist with Eastern Eye. She has a Master’s degree in Journalism and Mass Communication from St. Paul’s College, Bengaluru, and brings over five years of experience in content creation, including two years in digital journalism. She covers stories across culture, lifestyle, travel, health, and technology, with a creative yet fact-driven approach to reporting. Known for her sensitivity towards human interest narratives, Gayathri’s storytelling often aims to inform, inspire, and empower. Her journey began as a layout designer and reporter for her college’s daily newsletter, where she also contributed short films and editorial features. Since then, she has worked with platforms like FWD Media, Pepper Content, and Petrons.com, where several of her interviews and features have gained spotlight recognition. Fluent in English, Malayalam, Tamil, and Hindi, she writes in English and Malayalam, continuing to explore inclusive, people-focused storytelling in the digital space.
Morrisons has announced a new update to its More Card loyalty programme, giving customers the option to donate their points to charity. The change, introduced on Monday 14 April, allows shoppers to convert their saved points into cash donations for Marie Curie, a UK charity that provides end-of-life care and support.
Under the new scheme, customers can donate their points in multiples of 1,000, which equates to a £1 value. Donations can be made easily through the More Card app or the official Morrisons website. Once submitted, the points are converted into their cash equivalent and passed directly to Marie Curie on behalf of the customer.
This feature has been added in response to feedback from both Morrisons customers and employees, many of whom expressed a desire to use their loyalty points to support charitable causes. Morrisons has confirmed that the new donation option will be flexible, with customers able to contribute as many points as they wish. The company also reassured shoppers that they can continue using their points in the traditional way if they prefer.
The More Card loyalty scheme allows members to earn five points for every qualifying product purchased in-store, online, in selected Morrisons Daily convenience stores, and through partners such as Amazon and Deliveroo. Once a customer has collected 5,000 points, they receive a Morrisons Fiver – a £5 voucher that can be redeemed during a future shop, either in-store or online.
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With the introduction of the donation feature, customers now have an additional way to use their points while continuing to benefit from the existing rewards structure.
David Scott, Corporate Affairs Director at Morrisons, commented on the update, stating: “We are delighted to see this next step in our partnership with Marie Curie, which builds on £1 million already raised thanks to our incredible colleagues and customers. Today’s announcement marks a meaningful evolution in the Morrisons More Card loyalty programme and follows feedback from customers who want their everyday shopping to make a difference to a great charity. Whether our customers choose to spend their points or donate them, every transaction now has the potential to support families facing terminal illness.”
Matthew Reed, Chief Executive of Marie Curie, also welcomed the new feature. He said: “Every pound donated helps ensure more people can access the expert care and compassion they need at the end of life. We’re proud to be partnering with Morrisons in this innovative way and look forward to seeing the impact of this new loyalty feature across the communities we serve.”
Marie Curie provides support to people living with terminal illnesses and their families, both in hospice settings and at home. The charity also offers bereavement support and information services to help those coping with loss.
The partnership between Morrisons and Marie Curie is part of a wider commitment by the supermarket to support community and charitable initiatives. The new More Card feature gives customers a simple and practical way to contribute to this work without any additional cost.
Morrisons has said it will continue to monitor customer feedback and explore new ways to enhance the More Card scheme in the future. The option to switch between saving points for personal use or donating them to charity adds a new layer of flexibility and choice for loyal shoppers.
This latest development means everyday purchases can now help fund vital services, offering a small but meaningful way for customers to make a difference through their regular grocery shopping.
Tesco and the Food Standards Agency (FSA) have issued an urgent recall for Wall’s Scotch Eggs.
Salmonella contamination has been confirmed in two batches with a use-by date of July 2, 2025.
Customers are advised not to eat the affected items and return them to any Tesco store for a full refund.
No other Wall’s products are affected by this recall.
Wall’s Scotch Eggs recalled due to salmonella risk
Tesco has issued an urgent product recall for two batches of Wall’s Scotch Eggs after salmonella contamination was confirmed. The Food Standards Agency (FSA) supported the decision and has advised customers to check their kitchens and dispose of or return the products immediately.
The recall applies specifically to Wall’s 2 Classic Scotch Eggs 226g and Wall’s The Classic Scotch Egg 113g, both with a use-by date of 2 July 2025. Customers who purchased either product are urged not to consume them due to the potential health risk.
Symptoms and safety guidance
Salmonella is a bacteria that can cause food poisoning, with symptoms including fever, diarrhoea, and abdominal cramps. The FSA and NHS advise that anyone experiencing these symptoms after eating a recalled item should seek medical advice if necessary.
Customers are advised to avoid eating the affected products and return them to any Tesco store for a full refund, with no receipt required. Point-of-sale notices have been displayed in all stores that stocked the affected items to alert customers to the issue.
Tesco and manufacturer issue statements
Tesco confirmed the recall on its website and through in-store notices. The supermarket stated:
"Wall’s is recalling various Classic Scotch Eggs with the use-by date of 2 July 2025. This is due to the presence of salmonella."
The manufacturer, The Compleat Food Group, described the recall as a voluntary precaution, citing a "potential risk of salmonella." However, Tesco confirmed that the affected products sold in its stores were contaminated.
A spokesperson for The Compleat Food Group said:
"This is an isolated incident and no other Wall’s products are affected."
What to do if you’ve bought the product
Customers who have purchased the affected Wall’s Scotch Eggs are asked to:
Not consume the product.
Return it to any Tesco store for a full refund.
No proof of purchase is needed.
Additional information and support are available through the Wall’s website atwalls-pastry.co.uk or by contacting Tesco Customer Services on 0800 505 555. Customers can also email customercare@compleatfood.com for assistance.
To find the nearest Tesco branch, shoppers can use the store locator tool available on the Tesco website.
FSA guidance on food recalls
The FSA explained why recalls such as this one are issued:
"If there is a problem with a food product that means it should not be sold, then it might be 'withdrawn' or 'recalled'."
In this case, the FSA has issued a Product Recall Information Notice to alert both consumers and local authorities. It added that in some instances, a 'Food Alert for Action' is also issued to ensure the appropriate steps are taken.
This latest recall follows a recent series of food safety alerts, as salmonella was also detected in other snacks sold across England, Scotland, and Wales in the past week.
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M&S’s latest offering taps into both tradition and innovation
M&S unveils limited edition strawberries and cream sandwich for £2.80
Inspired by Japanese 'sweet sandos', it features Red Diamond strawberries and whipped cream cheese
Available in stores now, found in the savoury sandwich aisle
Launch coincides with Wimbledon and British strawberry season
Wimbledon increases strawberries and cream price for first time in 15 years
New summer sandwich from M&S
Marks & Spencer has launched a limited edition M&S strawberry sandwich, combining classic British summer flavours with a Japanese twist. Priced at £2.80, the strawberries and cream sandwich is available in M&S stores now.
The dessert-style sandwich features M&S’s exclusive Red Diamond strawberries, whipped cream cheese, and sweetened bread. Despite its sweet contents, the product is found in the savoury sandwich section of M&S Food halls.
M&S said the creation is inspired by Japan’s ‘sweet sandos’ a popular type of fruit sandwich made with fluffy bread and luxury fruit, often seen in trendy Japanese patisseries.
A nod to Japanese tradition
Fruit sandwiches in Japan date back to the early 20th century when fruit shops began opening cafés near train stations and business districts. These cafés offered dishes that featured premium fruit at accessible prices, including parfaits, shortcakes, and sandwiches.
M&S product developers said they had long planned to create a dessert sandwich, and the juiciest moment had arrived. “With our exclusive Red Diamond Strawberries at their juiciest best, the time has finally come to create the ultimate strawberries and crème experience,” a spokesperson said.
Social media reaction
The M&S strawberry sandwich has already caught the attention of customers, with many sharing their thoughts on social media. One Instagram user called it the “best sandwich ever” and rated it “100000/10”. Another described it as “berry berry good”, while a third commented: “Where are my car keys! I need to get this NOW.”
Others compared it to “cake on the go” and said it would be the perfect treat before work or as part of an afternoon tea.
M&S says the sandwich is ideal for alfresco lunches, summer picnics, courtside snacks at Wimbledon, or simply as a sweet afternoon pick-me-up.
A rich history of sandwich innovation
M&S Food began offering freshly made sandwiches in the 1920s and introduced pre-packed sandwiches in the 1980s. Since then, the retailer has sold over four billion sandwiches. The launch of the M&S strawberry sandwich adds to this legacy, offering a novel twist on a British summer classic.
Strawberries and cream have long been associated with summer in the UK and are traditionally enjoyed when the fruit is in peak season. The dish’s roots are believed to trace back to Tudor England, where it was served at royal banquets under Henry VIII.
Wimbledon raises strawberries and cream prices
The sandwich launch comes as Wimbledon prepares to open its gates, where strawberries and cream remain one of the most iconic refreshments. For the first time in 15 years, the All England Club has increased the price of the snack from £2.50 to £2.70.
A spokesperson explained: “We have taken the decision to slightly increase the price of strawberries this year from £2.50 to £2.70. We feel this modest increase still ensures that our world-famous strawberries are available at a very reasonable price.”
With rising operational costs, even Wimbledon is feeling the impact of the wider cost-of-living pressures. The club sells around 140,000 punnets each year, meaning the new price could generate an additional £28,000.
Despite the increase, the £2.70 strawberries and cream dish remains one of the best-value items at the tournament. Wimbledon is also among the few major sporting events that allows spectators to bring their own food and drink, including alcohol.
The strawberries served at the Championships are picked the same morning from the family-run Hugh Lowe Farm in Kent, ensuring freshness.
Sweet timing
As Wimbledon fever builds and summer reaches full swing, M&S’s latest offering taps into both tradition and innovation. The M&S strawberry sandwich is a playful take on a classic flavour pairing and adds a fresh option to the retailer’s seasonal range, just in time for one of the UK’s most iconic sporting events.
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McDonald’s introduces the Big Arch burger in the UK
McDonald’s has added a new item to its UK menu – the Big Arch burger. Described by the company as a “new icon,” the burger was unveiled through McDonald’s UK’s official Instagram page as part of a limited-time promotional menu.
The Big Arch includes two beef patties, slices of white cheddar cheese, crispy onions, shredded lettuce, crunchy pickles, and a newly formulated signature sauce. It is served in a soft bun scattered with poppy seeds, a departure from the sesame-seed buns typically used in McDonald’s burgers.
Key ingredients and features
The Big Arch distinguishes itself from other McDonald’s burgers through a few notable components:
Beef patties: The burger is built with two full-sized beef patties, making it one of the more filling single-burger options currently available.
White cheddar cheese: Unlike other McDonald’s burgers that use processed cheese, the Big Arch includes two slices of white cheddar – one placed above and another below the patties.
Signature sauce: A new sauce developed specifically for this burger is applied generously to both the top and bottom buns. It has a smooth texture and slightly spicy flavour profile.
Crispy onions: The burger includes crispy fried onions for added texture and a mild sweetness.
Poppy seed bun: The Big Arch uses a poppy-seed-topped bun, which is less common across the brand’s UK menu.
These elements combine to offer a layered combination of textures and flavours. While the burger includes familiar McDonald’s components such as shredded lettuce and pickles, the overall construction is aimed at offering a more indulgent and substantial option.
Size and presentation
The Big Arch is larger in size than several of McDonald’s other staple burgers, including the Big Mac. The dual beef patties and thick bun contribute to its bulk, with the inclusion of cheese on both sides of the meat adding to its density.
The sauce is applied liberally, with some customers noting it tends to spill over the edges of the bun. The bright yellow sauce has a more pronounced flavour than the standard Big Mac sauce and adds a slightly tangy kick.
Availability and pricing
The Big Arch is available across UK branches of McDonald’s for a limited period. As of June 2025, the standalone burger is priced at £7.99. It is also available as part of a meal that includes fries and a drink, typically priced upwards of £10 depending on location and customisation.
It joins McDonald’s summer menu alongside other promotional items, forming part of the brand’s strategy to offer seasonal and experimental products alongside its core range.
Nutritional information
McDonald’s has not yet released full nutritional details for the Big Arch on its website, but early estimates suggest the burger is high in calories and fat content due to its size, dual cheese slices, and sauce content. As with other promotional items, calorie counts are expected to be listed in restaurants and on McDonald’s digital ordering platforms.
Response and comparison
While the Big Arch has drawn comparisons to the Big Mac, Quarter Pounder, and Double Cheeseburger, its ingredients and presentation set it apart from these longstanding menu items. The use of a poppy seed bun, white cheddar, and crispy onions is particularly uncommon within McDonald’s regular range in the UK.
There is a huge response to make this permanantInstagram/ mcdonaldsuk
The introduction of the Big Arch comes amid wider efforts by fast food chains to diversify their offerings and respond to changing consumer preferences, including the desire for more variety and limited-edition items.
Most notable one
The Big Arch burger represents one of McDonald’s most notable UK menu additions in 2025, offering a larger, sauce-rich option aimed at customers seeking a more filling meal. With a distinctive construction and price point of £7.99, it is positioned as a premium item within McDonald’s current range.
The burger is available at participating McDonald’s locations across the UK for a limited time, with availability expected to depend on customer response and ongoing promotional schedules.
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She remained a central figure on the network, co-hosting the long-running 'Worst Cooks in America'
Chef and television personality Anne Burrell, best known for her work on Food Network, has died at the age of 55. Her family confirmed her death in a statement on Tuesday, 17 June 2025, in Brooklyn, New York. No cause of death was given.
Burrell gained widespread recognition for her energetic television presence, signature blonde hair and bold culinary style. Over the years, she became a household name in American food media, with a career spanning restaurants, television, and publishing.
Rise to fame on Food Network
Anne Burrell first appeared on the Food Network as sous-chef to Mario Batali on Iron Chef America. Her charisma and assertive style quickly set her apart, leading to her own show Secrets of a Restaurant Chef, which debuted in 2008 and ran for nine seasons.
She remained a central figure on the network, co-hosting the long-running Worst Cooks in America and appearing on popular programmes including Chopped and Food Network Star. A Food Network spokesperson described her as “a remarkable person and culinary talent — teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring.”
Early life and culinary education
Born Anne W. Burrell on 21 September 1969 in Cazenovia, upstate New York, she grew up inspired by Julia Child. She pursued formal culinary training at the Italian Culinary Institute for Foreigners, later honing her skills in Italian kitchens.
Upon her return to the United States in 1998, she joined Felidia Ristorante in Manhattan, working under chef Lidia Bastianich. Her early restaurant experience also included time at Savoy in New York.
Business venture in Brooklyn
In 2017, Burrell partnered with Phil Casaceli to open Phil & Anne’s Good Time Lounge, a Brooklyn-based restaurant described by her as “funky, cool and homey.” Despite initial buzz, the restaurant closed in 2018, less than a year after opening.
Standing out from Mario Batali’s shadow
Burrell’s early fame was closely associated with Mario Batali, but she made concerted efforts to establish herself independently, especially after Batali faced serious allegations of sexual misconduct in 2017. Though several investigations were later closed due to insufficient evidence, the controversy affected many of his associates.
Chef Claudette Zepeda, who competed with Burrell on the 2025 Food Network show House of Knives, said Burrell had several “phoenix moments” in her career. “Coming out as her own human being and autonomous competitor was a huge moment,” Zepeda noted. “People just assumed complacency. She had to carve her own path, and that wasn’t easy.”
Fiercely competitive and admired
Fellow chef and television personality Scott Conant, who worked with Burrell on Worst Cooks in America, recalled her intense competitive streak. “She was the most competitive person ever,” he said. “I beat her once in a special episode, and she didn’t talk to me for three months.”
Despite her fierce attitude, Burrell was respected for her commitment and passion. “She was unapologetic and defined herself and told her story through food,” Conant added.
Cookbooks and culinary legacy
Burrell authored two best-selling cookbooks: Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets and Own Your Kitchen: Recipes to Inspire & Empower. Both were co-written with food stylist and author Suzanne Lenzer, who praised Burrell’s distinctive voice and strong opinions.
“She hated pepper,” Lenzer said. “She thought it was a spice like horseradish, why put it on everything?” Still, Burrell made an exception for traditional dishes like pasta carbonara, where pepper is essential.
Personal life and survivors
Anne Burrell is survived by her husband, Stuart Claxton, a marketing executive she married in 2021, her mother Marlene Burrell, younger sister Jane Burrell-Uzcategui, and her stepson Javier Claxton.
Though the cause of her death has not been disclosed, her impact on American food culture is widely recognised. From restaurant kitchens to primetime television, Anne Burrell’s bold personality and culinary skill made her one of the most influential chefs of her generation.
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Chef Sultan Al-Mahmood from the Grande Restaurant in London
It may be an essential life skill, but for many, cooking at home can feel intimidating – especially for beginners.
With the cost-of-living crisis, more people are choosing to prepare their own meals and experiment with dishes in their kitchens. Others, inspired by restaurant dishes, social media trends and the rise in home cooking during Covid-19, are now looking to improve their own culinary skills.
The master chef offers simple, easy tips for making tasty and healthy meals at homeInstagram/ thegrande_stratford
Eastern Eye joined this spicy trend by inviting acclaimed chef Sultan Al-Mahmood from the Grande Restaurant in London to share his expert cooking advice for all abilities.
With more than 30 years of experience – including cooking for celebrities, politicians and the Bangladesh national cricket team, as well as running multiple restaurants – the master chef offers simple, easy tips for making tasty and healthy meals at home.
Basics: Before diving into complex recipes, start by learning fundamental skills like chopping vegetables, boiling food such as pasta, and making simple dishes like omelettes. Also understand what different ingredients – especially spices – do. A solid foundation in the basics will set you up for success with more advanced cooking.
Recipes: One of the most common mistakes is not reading a recipe properly. Always read the full recipe before you begin to ensure you have all the ingredients and tools you need. Then follow the instructions carefully – including timings, portion sizes and temperatures.
Always prioritise safety in the kitchenInstagram/ thegrande_stratford
Plan and prepare: A little planning goes a long way. Have all ingredients ready before you start – this includes cutting, peeling and chopping anything in advance. It will make the cooking process smoother and less stressful.
Organisation: A calm, clean and organised kitchen is far more efficient than a cluttered one. Keep your essential tools within reach, and clean as you go. A tidy workspace not only makes cooking more enjoyable but also means less cleaning up afterwards.
Safety: Always prioritise safety in the kitchen. Use oven mitts for hot dishes, turn pot handles inward, store knives properly and take care when handling hot oil or boiling water. Be mindful of flames and keep children away from potential hazards.
Ingredients: Use fresh, high-quality ingredients whenever possible. Fresh herbs, seasonal produce and good-quality protein-rich foods will elevate the flavour of your dishes and are usually healthier too.
Tools: A workman is only as good as his tools – and the same applies in the kitchen. Invest in good-quality knives, pots and pans. Many people continue using old or worn-out equipment, which can make cooking more difficult. Keep knives sharp for better and safer results.
Spices: Indian cuisine offers a wide variety of spices, yet many people use only a handful. Start learning about the different spices available and how they affect flavour. Gradually incorporate more into your cooking for better depth and variety.
Perfect pans: Avoid overcrowding the pan, as it can affect cooking time, temperature and taste. Always preheat your pan before adding ingredients – it helps prevent sticking and improves results. Heat: Understanding temperature is essential. Know the difference between low, medium and high heat, and learn how to control your oven or hob settings. Heat affects everything from texture to taste.
Avoid overcrowding the panInstagram/ thegrande_stratford
Embrace mistakes: Cooking is a lifelong learning process – even for professionals. Mistakes will happen. Use them as opportunities to improve your skills and confidence in the kitchen.
Get inspired: Social media platforms like Instagram, TikTok and YouTube are full of expert guidance in all cuisines. Use them to expand your knowledge and techniques. Recipe websites and blogs are also helpful learning tools.
Cooking classes: Join a cooking class to learn from experts. The sessions provide hands-on experience, build confidence and are often fun, social environments. There are more classes available now than ever before, including many that are focused on Indian cuisine.
Learn from elders: If classes are not an option, learn from older family members. There is a reason so many people say their parents cook the tastiest food – they have experience and are usually happy to pass it on.
Storage: Proper storage extends the life of both raw ingredients and cooked food. Invest in airtight containers and learn what belongs in each compartment of the fridge or freezer. Good storage habits reduce waste and keep food fresh.
Taste: One of your best cooking tools is your own palate. Taste your food as you cook – it helps you adjust seasoning and prevents surprises when serving. Also get feedback from family and friends to help improve your dishes.
Experiment: Once you are comfortable with the basics, do not be afraid to experiment. Try new flavours, cuisines and techniques. Most importantly, enjoy the process. The more you cook, the more confident you will become.