Speciality Food Magazine - May 2025

4 @specialityfood EDITOR’S LETTER 28 24 6 Oliver Lloyd consultant 17 James Grant No2 Pound Street REGULARS 12 Product News 14 FarmShop Focus: Fordhall Farm 15 Counterpoint: Selling Seasonal Cheese 16 Cheese Uncut 20 Centre Spread: Outdoor Eating 33 TrendWatch: Fermented Foods 38 Last Words FEATURES 18 The Slice is Right 22 Trendsetters 2025 23 Nuts for Nuts 24 Appetite for Better 26 Best Dressed 28 Summer Sips 30 In Search of Sun 32 Better For You 34 The DiverseWorld of Dips 36 A Growing Opportunity 37 A Taste of Tradition 14 W elcome to theMay 2025 issue of Speciality Food . We are proud to present this as our Trendsetters Edition; a showcase of the trends shaping the market this year. As well as highlighting the hottest trends of 2025, we advise on the best products to stock to ensure that your shelves appeal to trend-seeking shoppers and share expert intel into why – and how– you should maximise these opportunities Everything fromsnacks and summer drinks to better for you food and drink is covered, so we're confident you'll find some ideas that work for your establishment. We also speak to the experts to uncover why trends are worth investing in, and how to do so without diluting your keymessage and ethos. Hint: do it at your own pace, and in your own style. Consultant Ollie Lloyd delves into the growing opportunity offered by Asian cuisine, too, while cheesemonger James Grant introduces us to the next generation of additive cheesemakers. We also profile award-winning farmshop Fordhall Farm, highlight our favourite al fresco eats, and so muchmore... HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com