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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Retail Trends
19 February 2016 Speciality BitesThis is always my favourite time of year for two reasons. Firstly we launch our new brands for 2016, and this year we did that through 5 launch events throughout the UK. In addition to that it is “show time” so lots of opportunity to see… -
Trade Shows
15 February 2016 Speciality BitesWow, that was quite a tough few weeks. I have been up and down the land with our 2016 Launch Events together with our 40 new suppliers for 2016. Chuck in Scotland’s Speciality Food Show for 4 days and the annual trip to Cologne for 3… -
The Interview: Stephen Twining
11 February 2016 NewsStephen Twining, global ambassador for the iconic tea brand, tells of his past, present and future -
Mary Quicke Welcomed to La Guilde
02 February 2016 NewsMary Quicke, cheesemaker and managing director at Quicke's Traditional, was unexpectedly inaugurated into La Guilde Internationale des Fromagers at the Fancy Food Show in San Francisco -
In Memoriam: John Beckett, Belton Cheese
29 January 2016 NewsJohn Beckett, director and former chairman of family-run business Belton Cheese, has passed away following a long career in the agricultural industry -
“Telling the Story”
29 January 2016 OpinionIt has never been more fashionable for the media to feature artisan and small cheesemakers than it is right now. A fairly steady stream of journalists tour the UK looking to capture that interest story for magazines, trade journals, internet and the jewel in the crown,… -
“Young vs Old”
29 January 2016 Cheese TalkWhen I started Jeroboams in the late 80s, working in a cheese shop didn’t have the cache it has now – I remember advertising in the Evening Standard and getting just one reply! -
“Keeping It Fresh”
29 January 2016 Town CrierWhen we have a winning formula, we can be resistant to changing it. There’s an often quoted two year time period during which new businesses will succeed – or fail -
“Back to Basics”
29 January 2016 Fine FoodFebruary is a particularly sullen month. Wallets are still smarting from Christmas, credit cards sulk and anyone running a restaurant is hanging on for St Val’s day in the hope that a dose of spurious romance will kick start the dining year -
“Christmas Trading 2015”
29 January 2016 Expert Eye'Tis the season to be analysing the Christmas trading figures... So how was it for Partridges in 2015? -
Consolidation
25 January 2016 Speciality BitesIt seems that the larger speciality food retailers are waking up to the fact that consolidation of supply is the only way forward in the sector -
What do people need?
11 January 2016 Speciality BitesBy the time you read this, someone will be £60 Million richer as the winner of the largest jackpot ever in the National Lottery
