As a longstanding supporter of ours, todays Follow Friday is a beautiful Italian Fine Dining Restaurant called Piatto Bianco.
Piatto Bianco is set in the heart of Verney Junction just outside of Winslow and the restaurant is a gourmets delight which will get your tastebuds tantalising with excitement.
The setting for the restaurant is intimate yet informal and is a pleasure to dine there.
After opening a year ago the restaurant is now a firm favourite with the area, so if your looking for an Italian experience different from the usual chain of Italian eateries then visit the independant restaurant of Piatto Bianco and your in for a treat.
The details for Piatto Bianco are:
Piatto Bianco
Verney Junction
Winslow
Buckinghamshire
MK18 2JZ
Tel: 01296 715209
http://www.piattobianco.co.uk/
If you want to find out how Fresh can help your business then email us at hello@freshdps.co.uk or call us on any of the numbers above or visit us at www.freshdps.co.uk
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An organosulphur compound obtained from garlic kills off methane-producing bacterium in the digestive system of cows, according to Professor Jamie Newbold, who heads up a €5 million-research programme at Aberystwyth University.
Cows eating feed enriched with the garlic compound — called Allicin – release 40% less gas without interference to their normal digestive fermentation, according to the research.
Methane is a far more potent greenhouse gas than carbon dioxide, and agricultural emissions constitute approximately 18% of global greenhouse gas production, Kenton Hart of Aberystwyth University told Euronews.
The scientists said cutting methane emissions by cows by 40% would substantially curtail global warming.
David Williams from Neem Biotech – which manufactures Allicin – said that supplying a quarter of the UK’s cattle herd would require five-and-a-half thousand tons of garlic a year, which he told the channel could be “very, very big business”.
The only negative is that Allicin appears to taint the taste of milk and other dairy products. So the researchers – who are also experimenting with sheep and other livestock – are looking at other kinds of garlic metabolites which would achieve the same effect, without the downside.
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