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

  • Constant Change is Here to Stay

    27 May 2016 Speciality Bites
    With 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

  • FARMA Creates Job Listing Site

    23 May 2016 News
    FARMA (The National Farmers’ Retail and Markets Association) has launched a jobs listing website for its members.

  • “Cheese magic – it’s in our culture”

    17 May 2016 Cheese Talk
    We 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

  • “It’s all a matter of taste”

    17 May 2016 Opinion
    Throughout the UK there is a kaleidoscope of tastes, many of these moving inexorably over recent years

  • “The Royal Connection”

    17 May 2016 Expert Eye
    I am writing this article on April 21st – H.M. the Queen’s 90th Birthday – and very many happy returns are in order. This is not, of course, Her Majesty’s official birthday, which falls on June 12th, but the actual day on which she was born.…

  • “Less is more… more or less”

    17 May 2016 Fine Food
    No sooner had the audience figures nudged over a monster 13 million than the producers of the Great British Bake Off intensified their hunt for a spin off. Something without Mel, Sue and their particular brand of innuendo but hanging onto their coat tails

  • “Captain Chutney triumphs once more”

    17 May 2016 Town Crier
    I learned something today – the real difference between cross-selling and up-selling. Business jargon is ever-developing; new terms can mean new slants for consultants, even if the principles have been in operation for centuries

  • The Interview: Richard Hollingbery

    11 May 2016 News
    Richard Hollingbery shares the passion, knowledge and inspiration behind Godminster's much-loved cheese

  • The Year of the Underdog

    05 May 2016 Speciality Bites
    It looks like it’s becoming the year of the underdog in sport with virtual unknown, Danny Willett, winning the US Masters Golf and Leicester just clinching the Football Premier League with odds at the beginning of the season of 5000-1

  • “Best of British”

    26 April 2016 Cheese Talk
    The quality of British cheese is fast gaining international recognition, with exports reaching an all-time high in 2014 as we continue to strengthen our reputation globally as quality cheesemakers.

  • “Reward, discord and fraud”

    22 April 2016 Opinion
    A great chasm begins to open in the cheese trade, essentially fuelled by the declining milk price and the divergent demands of suppliers and customers

  • “Raw! Huh yeah. What is it good for?”

    22 April 2016 Town Crier
    Our dog, Dexter (the cereal killer), is fed a diet called Raw Meaty Bones. Akin to the ‘paleo’ regime for humans, the idea is that dogs should return to the foodstuffs available to their antecedent, the wolf. There’s something attractive about the presumed authenticity of food…
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