SF-October-2020

38 @specialityfood Editor Holly Shackleton, 01206 505981 holly.shackleton@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 lee.whiteford@aceville.co.uk Publisher Helen Tudor 01206 505970 Published by Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY Next issue available: November/December 2020 Subscriptions 01293 312188 specialityfood@subscriptionhelpline.co.uk BAR rate UK £29.25. Overseas £40.00 Tel. 01778 392464 5 MINUTES WITH… HANNAHMCCOLLUM, FOUNDER OF CHICP HUMMUS A s a consumer, it’s become increasingly important to me that my impact on the planet is as minimal as possible. In that sense I’m no different to a lot of shoppers in the UK, but I do consider myself fortunate to have a bird’s eye view of the food industry and have recently been gladdened to see that the sector is still fighting for sustainability. Frommy perch, it seemed that a lot of the fine food and drink sector had to temporarily shelve their plans around boosting their eco-friendliness, but I’m happy to see green shoots rising again as life begins to rebalance. Of course, it remains imperative that businesses are able to survive in the short term – especially after as tumultuous a spring and summer as we have just experienced – and many businesses are still struggling. At the time of writing, social gatherings have been re-limited to six people and other restrictions are being put into place in an attempt to curb a second wave. The furlough scheme is very soon to end, and with that will no doubt come a number of redundancies and further troubles for individuals whose incomes had been propped up by this Government tool. While I’m sure there’s no need to draw your attention to the negatives of our current situation, I feel it’s important to bear in mind the delicate balances that are always at play in the industry. Yes, the food and drink industry – and countless others around the world – are struggling greatly, but we cannot forget the wider picture. Brexit is still on the horizon, and the environment is still fighting battles which we all play a role in – which is why the recent spate of stories around food waste, anti-plastic packaging and sustainability missions is so heartening. There are plenty of ways that independent retailers can get involved, beyond promoting reusable fabric bags ahead of single-use plastic ones. Researching producers with a sustainable focus and potentially even plastic-free packaging is a great place to start. It’s vital that conversations around subjects which currently seem on the periphery are still had – before it’s too late. On the Speciality Food website we’ve shared findings from reports as well as expert comment around this topic, and will continue to do so. If you have any burning questions you would like to put out to the industry, please do get in touch and the Speciality Food teamwill work to get them answered. Get in touch via holly.shackleton@aceville.co.uk. TALKING SHOP specialityfoodmagazine linkedin.com/company/ speciality-food my thumb so badly I fainted in front of 10 male chefs who could barely speak English. Not ideal. AND YOUR LEAST FAVOURITE? Sometimes the pressure and when things go wrong or not the right way, it doesn’t always feel good... but you learn to ride those waves. HOW ABOUT THE FOOD INDUSTRY? The food waste... TEA OR COFFEE? Coffee. WHAT WOULD BE YOUR LAST SUPPER? Tahini covered roast sweet potato, caramelised onions, walnuts and spinach with some hummus on the side. Maybe some white baked fish with homemade fresh pesto. Pudding would be orange and 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? Sustainability or travel. WHAT WAS YOUR FIRST JOB? Working in a sweet shop at aged 12 in my local village – which I loved! WHAT INSPIRES YOU? Nature, people doing creative things from reused products, colour and simple designs. WHAT’S YOUR FAVOURITE PART OF THE JOB? The flexibility and being able to work from anywhere while trying to help the planet and create delicious and healthy food! WHAT’S THE WORST JOB YOU’VE DONE? A cooking job at an events company where I had to peel multiple sacks of potatoes and nothing else – I cut rosemary olive oil almond cake with greek yoghurt and local honey. WHAT’S YOUR MOTTO? You only live once! So go for it... WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? Ooh tricky... I eat everything but can’t think of anything crazy. Does dirt count? Actually – Lamas fetus in Bolivia – disgusting . WHAT’S YOUR FAVOURITE BOOK? Any Human Heart by William Boyd. SWEET OR SAVOURY? Sweet... But trying to be more savoury.