Friday, 8 December 2017

The Best Christmas Cocktails

It's the season for office parties, and if you are looking for some tasty cocktails to liven up the room, look no further! We've selected a bunch of festive drinks to get your party going.

Christmas Punch

Makes 750ml, serves 4 people

  • 75ml clementine juice
  • 150ml Benedictine liqueur
  • 225ml Dewar's white label scotch whiskey, or cognac
  • 300ml cranberry juice
  • 1 vanilla pod, seeds of
  • 1 clementine, thinly slices
  • 3 sour cherries (optional)

Mix all the ingredients together in a jug and store in the fridge for 2-3 hours before using - no longer as the sour elements will start to affect the overall flavour of the punch. Serve in a large jug of bowl half-filled with ice. Mix well and allow to dilute for 5 minutes before serving.

Christmas Negroni

Makes enough for 2 people

  • 70ml infused gin (recipe below)
  • 50ml Martini bitters
  • 50ml Martini Bianco
  • 2 slices of orange
For the infused gin (makes about 550ml):
  • 100g golden caster sugar
  • 4 cloves
  • 2 oranges, zest of
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • 500ml Bombay sapphire gin

  1. Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8-10 minutes, until it forms a light syrup. Take off the heat and leave to cool. 
  2. Once cold, pour the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for a least a week to infuse. Strain before using.
  3. To make your cocktails, divide a handful of ice cubes between two old fashioned whiskey glasses. Mix the ingredients in a jug, stir well and divide between the glasses.

Winter sidecar

Makes enough for 1

  • 15ml (plus a little extra) clementine juice
  • ground cinnamon, to rim the glass
  • 50ml cognac
  • 30ml Martini Bianco
Moisten the rim of a cocktail glass with the extra juice. Sprinkle cinnamon on a plate, invert the glass, dip the rim in the spice, then set aside. Shake all the remaining ingredients in a cocktail shaker with ice and strain into the glass.

Have any good Christmas cocktail ideas? Let us know @office_fruit

Monday, 4 December 2017

Christmas Gift Guide

If you're struggling to find a gift for that special someone, don't worry - we may just have the perfect gift for you!

For her

Under £10

Under £25


For him

Under £10

Under £25


Or if they are someone who has everything....

*Prices correct at time of writing

What is your favourite gift you've bought this year? Let us know @office_fruit!

Tuesday, 21 November 2017

Gift your loved ones something extra special this Christmas!

If you're still looking for a great Christmas present, that is a bit different to the usual smellies or stocking fillers, look no further. We have a great range of baskets which make an extra special gift for your loved ones.

Laurent Perrier Basket - Price £99.99

Moet & Chandon Basket Price - £79.99

Smoothie Maker and Fruit - Price £59.99

Teddy and Fruit Basket - Price £37.99

We can also fulfill bespoke baskets - if you would like a quote email us

You can find all our fantastic gift baskets here.

What's your favourite fruit basket? Let us know @office_fruit

Friday, 17 November 2017

Things only an office worker understands

An office has its own culture, and if you work in an office there will be certain things you just *get* compared to any other job. How many of the below do you identify with?

1. When someone has used up all the milk in their cereal so you can't have that emergency cup of tea

There's nothing worse than getting to the fridge and finding out there is NO milk for that caffeine fix - what are you meant to do, have BLACK tea!?!?! *oh the horror!*


2. Lying about your weekend

When someone asks what you did at the weekend and for the 4th week in a row you stayed in bed watching Netflix so you say instead you had a wild one...


3. Bringing in lunch and eating it before 10am

To save money you make the effort to make lunch the night before work, and bring it in with good intentions....and by 10am it's gone.


4. Signing cards for people you've never seen before

There's always a birthday going on in an office, and that means birthday collections and a card. We've all had to sign a card for someone we've never even seen. Happy Birthday stranger!

5. Fighting over the air con

If you have air con, you have probably had a fight over the air con. You'll turn it up, they turn it down. Why can we never get it right!?


6. Having office parties on a Thursday

Why do office parties always take place on a Thursday? Cue everyone coming in on Friday morning nursing sore heads.


7. The passive-aggressive notes on the kitchen walls

There will always be a note reminding you to "keep the microwave clean" and "wash your dishes", and even "hands off my cheese!" How do you tackle these notes? Why, write some of your own of course!

8. The excitement when the fruit delivery arrives!

Whether you eat the fruit for breakfast or a snack, everyone can't wait to get their hands on their favourite!

9. Your favourite mug goes missing and you see Tim from Marketing with it

We all have our favourite mug, and there is no greater pain than seeing someone else using it! Then you have to decide whether to give it up, or disinfect it...

10. That person that never offers to make a cuppa

There's always that person that says "yes" to a round of hot drinks, but never offers to make one. We suggest you *forget* to ask them next time....


What's your favourite thing to hate about working in an office? Let us know @office_fruit

Friday, 10 November 2017

Profile On: Kiwi

As part of our Profile On series, this week we look at the exotic kiwi fruit, which is very popular at FFTO HQ! Read on to find out more.

What is it? 
Botanically a berry, it is New Zealand's defining agricultural product, even though it started life in China.

What does it look like?
It is a fuzzy fruit with a brown outside and a soft, green flesh on the inside. It has a distinctive white middle, with black seeds.

Other names?
Kiwifruit, Chinese gooseberry

Where's it from? 
The kiwis native to Northern China and was known as the Chinese gooseberry when it first arrived in New Zealand at the start of the 20th Century. When it came to export the fruit, to avoid the high duties charged on berries, the name was changed to kiwifruit, because of the shared characteristics with New Zealand's symbol, the kiwi bird, which is also small, brown and fuzzy. However, China is still the top producer, growing over 1.8 million tonnes in 2014. They are also available from California, and Chile.

When is it available?
Available for most of the year, the kiwi fruit is produced at the following times:

California - November to May
New Zealand - June to October
Chile - May to July

How do I eat it?
When purchasing, look for plump, fragrant kiwis that yield to gentle pressure. Avoid soft, bruised or shrivelled fruit.

You can eat your kiwi in a variety of ways. You can cut it in half and scoop out the flesh with a spoon; or you can eat it like an apple, as the brown fuzzy skin is perfectly edible (just remember to wash!) However, if you don't like the texture, you can peel the fruit and cut into slices or wedges.

When ripening keep kiwi away from heat and sunlight. Refrigerate for up to 3 days.

What does it taste like?
The taste can be anywhere from sweet to tart.

What are the health benefits?
Health benefits include maintaining healthy skin tone and texture, reducing blood pressure, and preventing heart disease and stroke. Containing just 54 calories, the kiwi is a great snack or light dessert.

Do you like kiwis? Let us know @office_fruit

Friday, 3 November 2017

Bonfire Night Treats

Bonfire Night is just round the corner, and we're sure you're on the look-out for some tasty treats to warm you up while you're watching the fireworks. You're in luck - read on to find out what we'll be making for Bonfire Night this year!

Toffee apples with chocolate, hazelnut and seeds

Serves 12
5 minutes to prepare and 10 minutes to cook

12 small red-skinned apples
12 lollipop sticks

For sesame seed toffee apples#
200g (7oz) demerara sugar
1 tsp balsamic vinegar
2 tbsp golden syrup
20g (3/4oz) butter
30g (1oz) sesame seeds

For chocolate-coated apples
200g (7oz) plain chocolate (50% cocoa for best results)
2 tsp (per apple) roasted chopped hazelnuts

What do I do?
  1. Push a stick into each apple
  2. For the sesame seed apples, combine the sugar with 50ml of water over a low heat and allow the sugar to dissolve. Add the vinegar, golden syrup and butter into a pan. Stir with a wooden spoon on a medium heat to melt, then bring to the boil. Boil for 5-6 minutes. To test if the toffee is ready, put a drop of the mixture into water to see if it hardens. Remove from the heat, add the sesame seeds (or leave them for a classic toffee apple) and swirl the pan. Dip into the toffee to coat. Let any excess drip off. Put on an oiled baking tray to cool for 10 minutes.
  3. For the chocolate-coated apples, melt the chocolate in a bowl set over a pan of simmering water. Dip each apple into the chocolate to coat, and sprinkle with nuts. Put on a tray in the fridge to set. 

Hot buttered rum with apple, cider and cinnamon

Serves 6
Takes 10 minutes


40g unsalted butter, softened
2 tbsp maple syrup
2 tsp ground cinnamon
300g golden rum
300ml cloudy apple juice
600ml apple cider
6 cinnamon sticks, to garnish,
freshly grated nutmeg, to garnish

What do I do? 

  1. In a large pan, melt the butter, maple syrup and cinnamon over a low heat.
  2. Increase the heat to medium, add the rum and leave to simmer for 1 minute. Pour in the apple juice and apple cider and heat for 2-3 minutes more, or until warmed through.
  3. Line up 6 heatproof mugs and put a cinnamon stick in each. Top up with the hot drink and service immediately, garnished with a little grated nutmeg.

What are you going to make for Bonfire Night? Let us know @office_fruit

Thursday, 26 October 2017

Spookily Good Hallowe'en Cookies

If you're looking for a spooky treat for Hallowe'en, look no further! These ghostly cookies are sure to be a favourite.

Prep: 45 minutes
Cook: 25 minutes
Level: Easy
Serves: 7-8


For the biscuits
200g unsalted butter, softened
200g golden caster sugar
1 large egg
1/2 tsp vanilla extract
400g plain flour, plus extra for dusting
20g silver balls
20g popping candy

For decoration
White, black and grey sugar paste
100g icing sugar


  1. Heat oven to 200c/180c/gas 6 and line a baking sheet with baking parchment.
  2. Put the butter in a bowl and beat with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky add a little more flour and knead it in. Wrap in cling film and put in the fridge for half an hour.
  3. Heavily flour a surface and cut the pastry in half. Roll out one half to 5mm thickness. Using a cookie cutter in the shape of a ghost (or any spooky shaped cutter you like), cut out 12 ghost shapes, which will make 4 cookies. Put the cut shapes on a baking tray lined with baking paper and put back in the fridge. Repeat with the second half of the pastry. Swap into the fridge, taking the chilled ghost biscuits out.
  4. Using a smaller cutter or a knife, cut a ghost-shaped hole in the middle of 4 of the biscuits on the tray, this is the space to store the surprise centre! Put these biscuits into the oven to bake for 10-12 minutes, until pale but cooked through. Transfer to a wire rack to cool. Repeat with the other tray.
  5. Once all the biscuits have cooled completely, they are ready to be assembled. Mix the icing sugar with 3 tbsp of water and mix well. It should be quite thick so add a little more icing sugar if the mixture is too runny. Take a biscuit without the centre missing, and spread or pipe a little icing around the edge. Press a biscuit with a centre missing on top, then sprinkle silver balls into the pocket that you have created. Spread icing on the edge of the second biscuit and press another whole biscuit on top. Set aside to firm up. Make sure you leave them for a while so they don't slide when you are finishing the decoration. 
  6. Once the biscuits feel firm and the icing has set, use the sugar paste to decorate them as you please, rolling it out, cutting it to shape and topping the biscuits. You may have to use a little of the icing to glue it down. Decorate with icing pens if you like.
  7. Enjoy!

Have you tried these cookies? Let us know @office_fruit

Adapted from
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