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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“Changing channels”
09 March 2017 OpinionIt is one thing to make great cheese, another to import great cheese, to handle, store and pack great cheese, but in the end it’s all about who buys it -
“Let me tell you a story”
09 March 2017 Fine FoodSome would say that Damon Runyon was one of the greatest ever masters of the short story. He wrote reams of them and was still churning stuff out on his deathbed in 1946. They are well written tales and peopled with stylised characters like Harry the… -
The Interview: Walter Scott, Wilkin & Sons
09 March 2017 NewsMeet Walter Scott, the man at the helm of homegrown icon Wilkin & Sons -
“Inflation”
03 March 2017 Speciality BitesIt seems that inflation will remain a hot topic for everyone within the next few months, but maybe especially for those in the food and drink sector. The February figure will be out soon and many are expecting it to be 2% or over. The last… -
“Too small to survive?”
22 February 2017 Speciality BitesI am always more interested in Dragon’s Den when companies come on from the speciality food world. I think this series, so far, there have been three – and in any event there always seems to be at least one food and drink company on the… -
“Retail trends in 2017”
13 February 2017 Speciality BitesI thought this week I would share insights on what I expect some of the retail trends to be in 2017, which have inspired some of our product choices this year -
The Interview: Alex Albone, Pipers Crisps
06 February 2017 NewsFor Alex Albone, brand owner of Pipers Crisps, hard work, fun and flavour are key to running a thoroughly-modern business -
“Don’t place too many eggs in one basket”
06 February 2017 Speciality BitesWhy is it that the same old lessons need to be learned time and time again? I received a phone call last week advising me that one of our suppliers had gone into administration. Launched at the peak of the popcorn revolution, Portlebay Popcorn, were different… -
“Time, gentlemen (and ladies), please”
06 February 2017 Town CrierI’ve read opinions in this magazine that shops should always be open if there’s a chance of customers being around. That’s fine if one has an adequate supply of trained staff that can be put onto adjusted rotas and thus spread more thinly – the marginal… -
“Pump up the volume”
06 February 2017 OpinionIn the dark months of winter, as the cold chill winds numb the body and brain and simply doing the routine tasks is a chore, it’s hard to engage the spirit in creating and delivering the new, facing the challenges of looking forward and, most importantly,… -
“The results are in”
06 February 2017 Expert EyeI am pleased to report that Christmas 2016 proved to be our busiest Christmas yet. For the 24 days of December up to Christmas Day itself, we were 5.7% up on 2016. For the entire month of December 2016 our sales rose by 6% on the… -
“Bring on 2017!”
06 February 2017 On The Farm2017 has got off to a flying start at Jimmy’s Farm. January started with a bang when New Years’ Day was rung in with a sell-out event in our restaurant following a bumper Christmas season of parties and private functions
