Cheese and Deli Counter

Perry Wakeman, CEO and chief of cheese at Rennet & Rind, and three-time winner of the Affineur of the Year accolade, shares his cheese care and affinage expertise

With some clever curation, your preserves range can satisfy every type of customer – from those seeking excitement from around the world to the ones after a comforting taste of tradition

From curated courtyards to 15,000-acre destinations, outdoor spaces are reshaping independent retail and provide ample opportunities to drive footfall, increase revenue and build brand trust, says Kayleigh Rattle

With customers hungry for experiences and connection, events are becoming a powerful tool for both physical and online retailers says Kayleigh Rattle

A hardworking counter is efficient, attractive and highly functional. Here’s how to create your own

Its function may seem simple, but there are a lot of powers at play in the packaging sector right now. Here, four experts share their viewpoints

Selling fine food is about so much more than transactions; it’s an opportunity to welcome people into the wonderful world of artisan food and drink

Sweet and savoury biscuits are proving themselves to be indispensable in the fine food sector thanks to their canny combination of flavour, versatility and story

Our series exploring the best cheese shops in Britain turns to South East England and the Channel Islands. One region is a tourism hotspot while the other is off the beaten path - but both offer fantastic cheese experiences

Pasta and cooking sauces are such staples of the modern British diet that it can be easy to overlook their potential for fine food retailers... Here’s why you should give them a second look

This tangy trend is nothing new, but its ability to stay the course makes it a winner all-round