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
-
The Interview: Nicholas Rodda, Rodda’s
04 November 2016 NewsCornish pride and a sense of stewardship keep the man at the helm of Rodda’s excited about the future. Here, he tells us how he makes it work -
“Communication is king”
03 November 2016 Speciality BitesTempting though it is to talk about Brexit again, with some slightly positive news for business this week from the High Court judges, I am going to refrain, as some of you may be bored! Instead I am going to talk about communication -
“Spreading our wings”
03 November 2016 On The FarmDiversification has become a necessity within the farming industry, and at Jimmy’s Farm we are no different. At our very core is the working farm and everything that goes with it -
“Keeping it in the family”
03 November 2016 OpinionIt’s a historical reality that British artisan cheese was affected more between 1939-45 than any other European country, and hundreds of unique regional types lost out in the drive to uniformity, mass production and Government cheese that created the dominance Cheddar still holds today -
“Shop happy”
03 November 2016 Fine FoodEvery year, early October sees a good number of restaurants holding their breath in anticipation. Setting aside the merits of a tyre-maker’s opinion about gastronomy, the Michelin Guide to Britain and Ireland is a plump red book much beloved of chefs. For many otherwise sane and… -
“Six things I learned this year”
03 November 2016 Expert EyeWe are now just about to enter our 45th year at Partridges. So much has been learned along the way and (dare I say it) quite a lot forgotten. However, in every year that passes there is, it seems, an increasing barrage of information attacking… -
“Silly season is on its way”
24 October 2016 Speciality BitesMany of us are just back from SIAL in Paris. Well there are worse places to go for a trade show I can think of! -
Will Torrent: “Chocolate is there to be explored”
14 October 2016 NewsThe star patissier welcomes us into his chocolate-filled world to talk sustainbility, bean origin and more -
“Currency pressure”
07 October 2016 Speciality BitesWhether a fat finger blip or not sterling had already reached a 31 year low against the dollar last week, before plummeting to $1.14 -
“Double trouble!”
05 October 2016 OpinionIt's rare that cheese runs through a period of stability for more than 18-20 months, and we are seeing another of those cyclical surges that are the hallmark of this trade -
“Keeping the faith”
05 October 2016 Cheese TalkOur aim is to produce world class cheese and have it sold world class around the world. What does that take?
