People
The fine food industry is full of inspiring professionals with a wealth of experience and expertise under their sleeves – find out what makes them tick and discover their take on the ever-changing market right here
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Renee Elliott, Beluga Bean: “Make it better”
16 April 2020 CoronavirusThis is an unusual and interesting time. How people experience this period will be based on many factors. -
Mary Quicke pens open letter to food lovers
14 April 2020 CoronavirusMary Quicke has written an open letter to lovers of artisan food and drink to support the teams who produce it during the Covid-19 pandemic -
How to stay balanced in times of crisis
09 April 2020 CoronavirusSam Wigan, co-founder of Beluga Bean, shares his advice on maintaining professional and personal balance at times of crisis -
“The industry has created a community of people supporting each other”
03 April 2020 NewsWe get to know Shadia Al-Hili, founder of Cuzena -
“The notion of ‘novel food’ is not new”
25 March 2020 NewsSue Nelson, founder of The FoodTalk Show, on CBD and 'novel foods' -
How small brands are rising to the Coronavirus challenge
16 March 2020 Coronavirus"I must admit from the outset that until recently I was one of a stubborn group of individuals who refused to acknowledge the threat of Coronavirus to business performance and frowned upon the hysteria being created globally," says Chris Green, co-founder of Young Foodies -
Two Decades of Progression, Passion and Purpose
29 July 2019 Speciality BitesLast weekend we celebrated our 20th birthday, so this week a few reflections from the last 20 years -
The Start-up Life
12 June 2019 Start-UpsWhy do it, and how? asks Jason Gibb, co-founder of Bread & Jam and creator of Planet Jason -
Viewpoint: Jamie Crummie
16 May 2019 NewsThe Too Good To Go founder is a sustainable champion with purpose at his core -
Climate Emergency Now Declared
13 May 2019 Speciality BitesWhat amazing timing was our 'Towards a Greener Future' conference last Friday. -
Where to shop in North London
07 May 2019 NewsThe CEO of Great British Chefs, Ollie Lloyd, shares the best places to source ingredients -
“We don’t over-emphasise our organic-ness”
03 May 2019 NewsSustainability pioneer and cheesemaker Patrick Holden, from the Sustainable Food Trust, on changing the world through better systems