SF-JulyAugust-20

38 @specialityfood Editor Holly Shackleton, 01206 505981 holly.shackleton@aceville.co.uk Deputy Editor Lucy Macdonald, 01206 505971 lucy.macdonald@aceville.co.uk Group Editor Charlotte Smith charlotte.smith@aceville.co.uk Group Advertising Manager Sam Reubin 01206 505936 sam.reubin@aceville.co.uk Advertising Manager Jessica Stevenson 01206 505901 jessica.stevenson@aceville.co.uk Accounts Sue Carr 01206 505903 Art Director Lee Whiteford lwhiteford@btconnect.com Publisher Helen Tudor 01206 505970 Published by Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY Next issue available: September 2020 Subscriptions 01293 312188 specialityfood@subscriptionhelpline.co.uk BAR rate UK £29.25. Overseas £40.00 Tel. 01778 392464 5 MINUTES WITH… JAMES WRIGHT, CO-FOUNDER OF CHEERFUL BUDDHA W e have all had different experiences within the fine food and drink sector when it comes to the impact of Covid-19. There have been business closures, redundancies and restrictions that have made work, in whatever capacity, a constant challenge. However even a crisis can be a catalyst for change for the better, and there has been a multitude of businesses and individuals stepping up to the plate and pivoting business plans to survive, and in some cases, thrive. Some have launched a new website, delivery service and even started something completely new. It’s those companies that have had the ability to act quickly and throw positive energy into a new angle or venture that have ended up reaping the benefits in this situation. The need to embrace the digital has shown many that far from being a ‘maybe’ it’s a ‘must-have’ element for the future. It’s been impressive to see the innovative ways that products and services are still being delivered within this digital realm, from virtual shows to selling online. It highlights that the food and drink industry is packed with entrepreneurial and creative spirit that can be used across different means and platforms, which is exciting to see. Have you shifted focus and seen positive feedback and results? Has the pandemic forced you to reconsider and it has been for the better? We want to continue promoting businesses that have succeeded during lockdown, so do get in touch and tell us about your experiences. As restrictions start to lift, and while the pandemic is still very much a part of everyday life, the mind does start to turn towards the future and what it might hold for the industry. The recent Eating In Vs Dining Out report produced by IGD Retail Analysis in collaboration with foodservice consultant Peter Backman outlines possible scenarios for the future of the UK food and drink market, and stresses the importance for businesses to be prepared to react quickly. These hypothetical scenarios include The Great Reset, Decade of Drift, Technical Isolation and Globalisation Reversed. Whatever the short and long-term future does hold for us all it’s clear that the industry will never quite be the same again, but I for one am looking forward to seeing the new innovations, collaborations and fresh thinking that will come out on the other side. We always want to hear the opinions of our readers – do you have a story to share, expertise to pass on or a comment to make? Get in touch with us via lucy.macdonald@aceville.co.uk. TALKING SHOP specialityfoodmagazine linkedin.com/company/ speciality-food I did enjoy having plenty of time to ponder life! Maybe I’d have never been where I amnow if I didn’t have all that time to think. WHAT’S YOUR FAVOURITE PART OF THE JOB? Receiving people’s feedback and positivity about our products – makes it all worthwhile. AND YOUR LEAST FAVOURITE? The rest of the teamwaiting for my video to reconnect on calls – happens every time! BE CONNECTED Follow us on social media for the latest news and views from Speciality Food @SpecialityFood WHAT WOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? Gardening, probably. I love surrounding myself with nature, and that’s when I feel happiest. WHAT WAS YOUR FIRST JOB? Washing dishes at a local carvery restaurant that did 450 covers a night. Taught me to work hard, literally and metaphorically. Very different to what I do now. WHAT INSPIRES YOU? Seeing my son learn every day, and early mornings (both are related). WHAT’S THE WORST JOB YOU’VE DONE? Putting wood in a machine and watching it become two pieces of wood for eight hours a day. Although, TEA OR COFFEE? Coffee, filtered, with Oatly Barista. WHAT WOULD BE YOUR LAST SUPPER? Sushi with a cold beer. Japanese food is so amazingly tasty and healthy. And, who doesn’t like a cold beer!? WHAT’S YOUR MOTTO? Be good, be kind, be yourself. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? Camel jerky. Never again. WHAT’S YOUR FAVOURITE BOOK? AModern Way To Eat by Anna Jones. SWEET OR SAVOURY? I didn’t have to think for long about this question – sweet.