Speciality Food Inspirational Cheese Retailers 2025

specialityfoodmagazine.com 45 Revisited ITWAS FREQUENTLY AT CAPACITY, SOAN EXPANDEDDELI SPACEMEANSMOREPEOPLE CANNOWLOSEAFEWHOURSWITHUS Jarrolds ismore than a department store – it’s an institution in its home county of Norfolk. Boasting a 250-year history, Jarrolds’ flagship property in the heart of Norwich is a go-to destination for thosewho enjoy the finer things in life – including food and drink. The basement-level Food Hall (reimagined in 2022 to include twowine bars, a coffee bar, and a 40-seater restaurant) is amecca for local produce and speciality ingredients, with customers inevitably drawn to the central hub – a gleaming deli counter, completewith its own glass-walled cheese room. The space is an homage to artisan cheese, andmakes cheese shopping a true experience here, demonstrating that despite being a traditional heritage business at heart, Jarrolds is constantly looking forwards, innovating, and thinking of ways to enhance what the teamcan offer its customers. The last 12months have been fantastic for the business, says head buyer Jim Stevenson, who reveals the group has recently expanded to take on a farmshop in North Norfolk (formerly Back to the Garden and now Jarrolds Letheringsett), has won Independent Department Store of the Year in the Draper’s Awards, andwas named amongst the best food halls in Britain by Speciality FoodMagazine . “This recognition puts us up there alongside the likes of Harrods, Fortnum& Mason’s and Selfridges, and for the article to say, ‘outside of London, this couldwin the award for most beautiful food hall in Britain’, is real testament towhat we’ve created here,” he says, adding that the food hall had a record-breaking Christmas, with cheese being amajor factor in that success. Customer favourites have included two drunken cheeses, sourced fromBorough Market’s L’Ubriaco - Blu ‘61 and Basajo – the first a soft bluewith Raboso Passito IGTwine, toppedwith cranberries, and the latter a soft sheep’smilk bluewith Passito di Pantelleria, toppedwith Chilean Grapes. “There’s a really pleasant contrast between the assertive flavour of the ewe’smilk and the sugary aftertaste of the dessert wine. It’s perfect as an appetiser.” Due to the food hall’s enduring popularity, it has once again been expanded to offer more floor space dedicated toworld foods, and additional seating for the cheese and charcuterie bar. “It was frequently at full capacity, so an expanded deli spacemeans more people can now lose a fewhours with us, sampling cheeses alongside cured meats, olives and a glass of something special from the extensivemenu,” adds Jim. Jarrolds “Great choice, which includes all the everyday aged- to-perfection core products, alongside locally produced cheeses, which we love and support, giving a constantly evolving variety. We also firmly believe in the ritual of carrying out tastings daily, tempting people to explore different cheeses and discover something new and surprising.” WHAT MAKES A GOOD INDIE CHEESE RETAILER?