SF-June-20

4 @specialityfood W elcome to the June issue of Speciality Food . As I write this, Britain is over two months into lockdown and we are starting to see light at the end of the tunnel – at least in terms of personal freedoms – but the industry is still facing major disruption. The artisan cheese world has suffered great losses, and the wider sector and consumers wasted no time in stepping up to the plate to support this much- loved slice of our industry. This supportive attitude has long been prevalent within the fine food and drink sector, and it is gratifying to see the rest of the UK recognise its workers for what they are: passionate, innovative, hardworking and creative. 'Food heroes' indeed. This issue, we've made sure to fill every page with the intel you need to know now, from home baking and drinks trends to the exclusive industry news, views and insight that we're known for. Summer 2020 will undoubtedly be a challenging one, but let's endeavour to come out stronger. HOLLY SHACKLETON | EDITOR holly.shackleton@aceville.co.uk EDITOR’S LETTER 15 12 26 6 John Shepherd, MD of Partridges 8 Charles Campion , food writer and critic 10 Sue Nelson, The FoodTalk Show REGULARS 11 Product News 12 Trend Watch: Sourdough 16 Centre Spread: Barbecue 23 Counterpoint: Home Delivery 24 Cheese Uncut 30 Last Words FEATURES 13 Home Baking 14 Travel-inspired Tastes 15 Meet the Producer: Dr Trouble 18 The Complete Package 20 A Comforting Crunch 22 Are We On the Brink of a British Food Revolution? 26 A Cheese for the Season 28 Spotlight On: Drinks Trends