From the generously Loaded egg, to the impressive No.1 Almond Croissant Eggs, or adorable Mini Eggs, there’s something for every chocolate lover at Waitrose this Easter.

Each of these gorgeous baskets is handcrafted by mothers in Bangladesh, who are supported by the 2Mothers Foundation.

Established with the aim to empower disadvantaged women who care for their children with additional needs, by providing them with training, support, and flexible work opportunities.

Waitrose has launched Food Lovers Uncut, a brand-new long-form content series, hosted by food influencer Will Hughes - better known as What Willy Cook. Get ready to snoop inside the most-loved room of the house.

Food Lovers Uncut takes a deep dive into the homes and more importantly, the kitchens, of famous food fanatics. The focus is entirely on the quirks, passions, and deeply personal stories behind the people and their most intimate spaces. These are raw, imperfect, and real kitchens - no meticulously organised fridges or artfully styled shelves, just honest spaces that tell a true story.

This month saw new and exciting products added to Waitrose shelves, via the BrandsNew innovation platform including Hogs Back Brewery Hero IPA, Blanco Nico and Ice Kitchen.

Cows across our supply chain, from the Waitrose Leckford Farm to British farmers were put out to pasture, just in time for Spring.

The beef herd at Leckford graze semi-natural areas of water meadows and chalk grassland, helping farmers manage these vital areas of land which are a key part of our regenerative farming operations.  Waitrose cattle get around 30% more space than the standard set by food standards regulator Red Tractor.

The past month has seen Waitrose invest millions in the refurbishment of five supermarkets in Haslemere, Barnet, Chiswick, Ruislip and Menai Bridge and two convenience stores in Knutsford and Muswell Hill with customers benefitting from a host of upgrades including modernised meat and fish counters and redesigned bakeries.

Waitrose revealed that ‘forgotten cuts’ are firmly back on the menu, with sales of lamb’s liver, kidneys, and heart steaks soaring. It's a revival fuelled by the rise of nose-to-tail eating, a craving for the comfort of ‘grandma-style’ recipes, and a much more mindful approach to food waste.

We’re seeing a shift as food lovers move beyond the basics to experiment with nose-to-tail cooking. This is driven by a mix of factors: social media has made mastering ‘Grandma-style’ techniques much easier, and there’s a more mindful approach to food waste. Since these aren’t as pricey as the ‘usual’ cuts, they’re also incredibly accessible.

Delicious choux pastry profiteroles filled with fluffy cream, and topped with zingy lemon and Belgian white chocolate fondant with a sweet dusting.