Latest opinions
-
“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... -
“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... -
“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... -
“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... -
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... -
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
