Speciality Food April 2025

54 FINAL CALL 5 MINUTES WITH TESS REED, FOUNDER OF ALL DRESSED UP WHATWOULD YOU BE DOING IF YOUWEREN’T IN THE FOOD INDUSTRY? I would’ve loved to have studied psychology, and I also love to travel, somaybe a combination of the two (if that job even exists?!) WHATWAS YOUR FIRST JOB? I worked for a local family friend who is an amazing caterer helping prepare for weddings and events duringmy school holidays. And thenmy first job out of university was working as an intern at The Coconut Collaborative, which involved sampling a whole lot of coconut yoghurt! WHAT INSPIRES YOU? Other food brands who are absolutely smashing it and creating a path for challenger brands. I look up tomany, including the likes of Pip & Nut and Bold Bean. WHAT’S THEWORST JOB YOU’VE DONE? I’ve worked on some pretty interesting catering jobs doing brutal hours in the freezing cold! WHAT’S YOUR FAVOURITE PART OF THE JOB? I love the development side, and playing around with newflavours and ingredients. AND YOUR LEAST FAVOURITE? Currently looking at the numbers and lots of spreadsheets! HOWABOUT THE FOOD INDUSTRY? I love how friendlymost people are in the food industry, there’s a real S pring is springing, and that’s fantastic news for independents. A rise in temperature makes customers more eager to get outside, andmore willing to linger a bit longer on the high street, tote bag in hand, exploring all the goodies the nation’s speciality retailers have to offer. If you’re thinking of ways to capitalise on warmer days and longer spells of sunshine, we’ve got a few suggestions for you. Firstly, bring that sunshine into your displays and offerings. It’s been a long, gloomy, wet winter, and shoppers are looking for bright inspiration that bolsters their feelgood factor. Weave pops of vibrant green, yellow and pastel pink through your window andmerchandising displays, bring in a bit of foliage with potted plants, think about repositioningmore colourful, spring and summer- related products, and ensure (if you have a restaurant, cafe or baked goods counter) that you’re beingmindful of what youmake. Customers want to see rhubarb, luscious lemon curd, salads and tarts infused with local wild garlic and asparagus. Secondly, don’t underestimate the power of the picnic. As we’ve already said, Brits are chomping at the bit to get outside – they’ve probably been staring longingly at the hamper, blankets andmelamine picnic plates for some time. Make picnicking a focal point in store, offering as large a range as you can of RTD soft drinks and canned cocktails, pre-prepared salads, dips, grazing platters and cheeseboards, and easy to grab snacks. If you’re a farm shop with a farm trail or walking route, ensure these are spruced up and well signposted, and remind your customers about them on social media. Keeping picnickers on site increases the chances they’ll spend more after a walk and lunch – on a coffee, or even bits and pieces for dinner. And it’s now time to think seriously about barbecue season too, with UK BBQWeek on the calendar for the first week of May this year. Hot trends for 2025 include pork tomahawks, Asianmarinades, hot honey-infused sausages and flavoured butters to smother over steaks. Have a happy selling season. 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 passion for what people do – which I haven’t experienced in the same way in different industries. TEA OR COFFEE? Tea! WHATWOULD BE YOUR LAST SUPPER? Spaghetti vongole to start. Roast chickenwith VERY buttery jacket potatoes, a green salad and bread sauce. Finished with a chocolate fondant with crunchie ice creamand raspberries. WHAT’S YOURMOTTO? Try to always put things into perspective, and enjoy asmuch of it as you can! WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? Sea urchins whilst I was in China, never again! WHAT’S YOUR FAVOURITE BOOK? The Heart’s Invisible Fury by John Boyne. SWEET OR SAVOURY? Savoury every time! @specialityfood CHEESE BUYER 2025 ISSUE COMING SOON For more information contact: louise.barnes@artichokehq.com 01206 508629 Trendsetters Summer Drinks Oils, Vinegars & Dressings Crisps & Bagged Snacks Outdoor Eating centrespread Condiments Inside the next issue of Speciality Food