Speciality Food Magazine - May 2025

38 FINAL CALL 5 MINUTES WITH NICHOLAS SPENCER CEO OF IBIS RICE WHAT WAS YOUR FIRST JOB? If you don’t count paper rounds it was lining concrete gutters with aluminum and working in a skate shop, both started at the same time when I was 16. WHAT INSPIRES YOU? Chris Packham is a brand ambassador for IBIS Rice. I grew up watching The Really Wild Show and admire his ability to be a punk, an activist and such an accomplished TV presenter, conveying his passion for wildlife to so many. WHAT’S THE WORST JOB YOU’VE EVER DONE? A door-to-door sales job. The first door I knocked on I realised I hated it and apologised to the homeowner! WHAT IS YOUR FAVOURITE PART OF YOUR JOB? I’ve been living in Cambodia for nine years and we currently work with 2,000 farming families living in unique forest habitats – the better we do as a business, the better the outcome for farmers and forests. Connecting consumers so directly to these impacts is amazing – I have the best job in the world. AND YOUR LEAST FAVOURITE? Everything has to come together exactly right each year, financing, audits, etc for us to meet our commitments to farmers, and when things get tight the pressure can be pretty intense with so many farmers’ incomes are at stake. WHAT WOULD BE YOUR LAST SUPPER? Kuy Teav (Cambodian noodle soup) and a pint of Guinness. WHAT IS YOUR MOTTO? “We’ll get there” H ere at Speciality Food we’re happily hopping out of Easter and full on into the summer season. Having recently returned fromFarm Shop & Deli Show, we’re bubbling over with ideas and inspiration. Seeing so many new products and innovations reminded the whole team that this is an industry that never stands still, constantly evolving in line with ever changing consumer andmarket trends. There was a huge amount of optimism in the arena at the NEC, both amongst stand holders and retailers, who (despite tricky financial times) have been buoyed by the recent spate of good weather. It’s amazing the impact a little bit of sunshine can have on shoppers. According to experts, sunlight increases the release of serotonin from the brain, making us feel calmer, happier, and focused. In this state of mind, consumers show a greater inclination to buy, and tend to spendmore on their purchases because – studies say – they want to ‘make the most of summer’. With evenmore bright weather predicted on the horizon, it’s crucial that speciality retailers maximise their selling potential, so they don’t miss this window of opportunity. For starters, ensure your social media is on point. Engage with followers, and work on ways you can build this following in the summer months via giveaways, competitions and publicising events. Use social media to regularly inform and excite shoppers about the new products they need to try this year. We’ve seen businesses have brilliant success with simple devices such as chalking up ‘What’s New’ on a blackboard, pinning this to their Instagram grid and Facebook account weekly. Now’s the time to pull focus on all the ‘summery’ products you’ve bought in – from canned wines and cocktails to salad dressings and picnicking snacks. Think carefully about promotions and positioning in-store, ensuring these items are visible, well priced, and look enticing. And don’t forget to offer regular tastings – these make a massive difference to sales. With the sun out, and excellent quality products in stock, the sky’s the limit this summer. We love hearing fromour readers. Do you have a story to share or expertise to pass on? Please get in touch with charlotte.smith-jarvis@ artichokehq.com specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED FOLLOW SPECIALITY FOOD ON SOCIAL MEDIA TO HEAR MORE FROM FOOD AND DRINK INDUSTRY VOICES CONTENT Editor Holly Shackleton, 01206 505110 holly.shackleton@artichokehq.com Content Creator Charlotte Smith-Jarvis, 01206 505981 charlotte.smith-jarvis@artichokehq.com Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd, Global House, Global Park, Moorside, Colchester Essex, CO1 2TJ COMMERCIAL Senior Account Manager Jessica Brett 01206 505901 jessica.brett@artichokehq.com Senior Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com @specialityfood FAVOURITE PART OF THE FOOD INDUSTRY? So many people within the industry are passionate about it, and food is a universal language that can easily share joy and excitement. LEAST FAVOURITE PART OF THE FOOD INDUSTRY? It can feel that the food industry only works at mammoth scale and at glacial speed, so trying to effect change within it can be hard work. WHAT IS THE WEIRDEST THING YOU HAVE EVER EATEN? The more I have travelled and experienced different cultures, and the more we learn about the impact of what we eat on our health and the health of our planet, I actually think the weirdest things to have eaten are the almost plastic popping sweets I used to love as a kid. WHAT IS YOUR FAVOURITE BOOK? Read and Destroy by Dan Adams. SWEET OR SAVOURY? Hmm. Well the official answer is savoury... For more information contact: louise.barnes@artichokehq.com 01206 508629 Pantry Staples: Ambient must-stocks and how to sell them ● Pasta & Rice ● Cooking Sauces & Spice Mixes ● Sweet & Savoury Biscuits International Cheese & Dairy Awards Labelling & Packaging Cakes & Puddings World Food SNACK BUYER 2025 COMING SOON