Latest opinions
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“Christmas markets and tastings”
06 November 2015 Cheese TalkAre you ready for Christmas this year? If you opened sometime in 2015 then you have an excuse. The rest of you should know better -
“What’s in the recipe?”
06 November 2015 Town CrierI’ve a pension that matures next year – I know I don’t look that old, but my byline mugshot was flatteringly lit and goes back a year or two, just like the one I used on the dating site where I met... -
“Are food shows worth attending?”
06 November 2015 Expert EyeA perennial activity in the life of someone in the speciality food world is visiting food shows in all their shapes and sizes -
“Time for a cool yule”
06 November 2015 Fine FoodChristmas lies across the calendar like a fallen tree and blocks out sensible behaviour from early November until Twelfth Night in January -
Carbon Footprints
02 November 2015 Speciality BitesMany large businesses across the UK now have clearly-defined targets on reducing their carbon footprints, and have just become one of the first B Corporations in the UK, this is something very much on our agenda -
“Getting to know you”
20 October 2015 OpinionIt's largely true that overnight success in cheese is gained after 20-30 years of sheer hard work plus a stubborn determination to overcome the challenges, and a generous stroke of good fortune or even a great job in self publicity -
“Sharing the glut”
20 October 2015 Cheese TalkIt’s that time of year in the country, when anyone with even half a green finger and an apple or plum tree is trying to figure out what to do with Mother Nature’s overgenerous crop -
“Pedanticism – pedantry, actually!”
20 October 2015 Town CrierWhat does one do when a customer is just plain wrong? During the August melee I had somebody in the shop who was adamant that he didn’t want Mrs Kirkham’s Lancashire, but her Cheddar -
“New ideas”
20 October 2015 Expert EyeThe headline of the Evening Standard on Thursday 10th September 2015 proclaimed the words “Store Wars” in bold type -
“Old dog or new tricks?”
20 October 2015 Fine FoodThere are two powerful forces at work in everyone who shops for food and drink. On the one hand there is the allure of the new, while on the other is the comfort of what is old and established
