Cheese
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Champions of British Cheese Named
03 June 2016 NewsThe winners of the British Cheese Awards 2016 have been announced, with Cropwell Bishop's Shropshire Blue leading the pack as Supreme Champion -
Insider Info: Christmas
02 June 2016 NewsPaul Hargreaves, chief executive of Cotswold Fayre shares his Christmas stocking suggestions -
Honiton Welcomes Deli & Eatery
31 May 2016 NewsLinleys Deli & Eatery, located on the High Street in Honiton, East Devon, has expanded to include a cafe/restaurant on the first floor of its grade 2 listed period building -
Tracklements Releases Bruschettini
30 May 2016 NewsTracklements has released a new summer-friendly range of jarred condiments in line with the current trend for informal eating -
Constant Change is Here to Stay
27 May 2016 Speciality BitesWith the EU referendum coming up and a warehouse move this weekend at Cotswold Fayre, I have been thinking about change. We work in an industry that is all about innovation and change and those that don’t embrace change tend not to prosper -
Bright Future for Indie Butchers
25 May 2016 NewsA new report by AHDB Beef & Lamb has shown that independent butchers have contributed a total of £555 million to the British economy, as well as contributed significantly to employment in the food and drink market -
FARMA Creates Job Listing Site
23 May 2016 NewsFARMA (The National Farmers’ Retail and Markets Association) has launched a jobs listing website for its members. -
Meat Producer To Expand Farm Shop
22 May 2016 NewsAn artisan meat producer based in Co Antrim is planning to expand its farm shop and add a cafė in order to further the sales of its prize-winning products -
6 Things You Didn’t Know About Chilli
19 May 2016 NewsEducating customers about the virtues of chilli allows some lesser known facts to come to light.. -
5 Top Cheese Selling Tips
18 May 2016 NewsAre you selling as much cheese as you could? Here are five quick reminders of how to stay on top of your game -
“Cheese magic – it’s in our culture”
17 May 2016 Cheese TalkWe all know that cheese is magic… really. Some milk, some rennet, some starter culture, some salt and maybe sometimes some controlled mould, and hey presto you have thousands of different cheeses
