Cheese
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The Interview: Stephen Twining
11 February 2016 NewsStephen Twining, global ambassador for the iconic tea brand, tells of his past, present and future -
British Cheese Awards Rings the Changes
11 February 2016 NewsBritish Cheese Awards Rings the Changes -
Irish Exports Soar
10 February 2016 NewsFigures published by the Irish Food Board, Bord Bia, have shown that in 2015 Irish food and drink exports to the UK rose by 7 per cent to €4.4 billion -
Selfridges: How We Sell Alcohol
09 February 2016 NewsIt's not for nothing that renowned drinks brands from across the world clamour to work with Selfridges. Head of wine Terry Threlfull tells us how it's done -
Special Report: Food Waste
04 February 2016 NewsHugh Fearnley-Whittingstall has challenged supermarkets to drastically reduce the amount of edible food and produce they waste. Sally-Jayne Wright finds out if the independent and fine food sector is doing its bit -
What’s Next In Chocolate?
03 February 2016 NewsWhen it comes to chocolate, the future is functional says Daisy Phillipson -
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
