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 Year of the Underdog
05 May 2016 Speciality BitesIt 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 TalkThe 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 OpinionA 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 CrierOur 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… -
“Singing the blessing”
22 April 2016 Fine FoodFood awards come in all shapes and sizes, but it’s not often that the first job of the judges is to sing along with the “blessing of the pies” – words by the Reverend Kevin Ashby and appropriately enough set to the tune of American Pie -
“The Bologna Ratio”
22 April 2016 Expert EyeLast year I visited one of my favourite places – Bologna in Northern Italy, often described as Italy’s culinary capital -
The Interview: Monika Linton
20 April 2016 NewsHow to sum up Monika Linton, founder of Brindisa in three words? Adventurous, optimistic and determined -
Understanding the Millennials Part 2
18 April 2016 Speciality BitesIf you have read previous posts, you will know that I have spent some time recently trying to work out what makes “millennials” tick both in terms of working out consumer trends but also in terms of harnessing their energy and know-how as an employer -
“Round the block”
08 April 2016 Cheese TalkNext year we celebrate our fiftieth birthday. And while we are all that much older, it's interesting to reflect on how little the world of cheese has changed over the years. -
Living Wage - Stop Moaning
06 April 2016 Speciality BitesIt seems that every magazine that lands on my desk has an article by retailers moaning about having to pay their staff the new living wage that came in on 1st April. Do bear in mind that this is a lower contrived government figure… -
Millenial Energy
23 March 2016 Speciality BitesI don’t just think it’s because I am getting older (just having celebrated a very large birthday), but I am sure there is a much higher number of younger people in the speciality food sector these days. It could well be a case of “don’t… -
The Interview: Jeremy Torz
18 March 2016 NewsMeet Jeremy Torz, co-founder of Union Hand-Roasted and proud pioneer of the UK's coffee market
