Cheese
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John Shepherd, Partridges: “Hello 2022 – bring it on!”
06 January 2022 RetailJohn Shepherd, MD of Partridges, reflects on the close of 2021 and welcomes the new year -
Taste Direct 2022: How to claim your free samples now
06 January 2022 NewsDiscover fresh stocking ideas with Speciality Food’s free sampling service, which is back with 10 brilliant new products for retail buyers to try -
How indie retailers can cash in on the ‘green pound’
05 January 2022 SustainableEthical consumer spending and finance soared past £100bn during the pandemic for the first time ever. How can fine food retailers make the most of their ethical credentials? -
2021: Looking back at a year in fine food
05 January 2022 BrexitSpeciality Food reflects on how the food and drink sector adapted to the 'new normal’ last year -
Scotland’s Speciality Food Show postponed
04 January 2022 CoronavirusThe show will be held in March following the introduction of coronavirus restrictions in Scotland -
13 stories that explain the vegan trend
04 January 2022 SustainableVeganuary brings plant-based food into the spotlight every January – but what should fine food retailers know to get this trend right in their shops? -
Who benefits from the £1bn Covid support fund?
22 December 2021 CoronavirusFood wholesalers and restaurants will see cash injections, but retailers won’t receive support -
How retailers can take advantage of the new experience economy
22 December 2021 ChristmasCan you use Christmas experiences to boost revenue and tap into new clientele in the new year? Danilo Mangano, managing director international at SevenRooms, explains how -
Supply chain fears return amid Omicron
21 December 2021 CoronavirusThe Covid-19 variant is reviving concerns for the food and drink industry in the run-up to Christmas -
5 minutes with Dr Megan Rossi, Bio&Me
21 December 2021 Cheese & DairyRead our interview with gut health expert and co-founder of Bio&Me, Dr Megan Rossi -
How to spice up your Italian food offering
21 December 2021 Food & DrinkDo consumers want innovation in their pizzas and pastas, or do they prefer classic flavours? -
Veganuary 2022: Here’s what to expect
20 December 2021 Plant BasedWith the popular vegan food challenge just around the corner, it’s time to give some thought to your plant-based range
