Speciality Food Jan/Feb 2026

2 @specialityfood EDITOR’S LETTER 22 10 Oliver Lloyd consultant 29 James Grant No6 Pound Street REGULARS 11 TrendWatch: ANew Era for Plant-based 12 Product News 20 Centre Spread: Afternoon Tea 27 Counterpoint: Counter(act) the January Blues 28 Cheese Uncut 38 Last Words FEATURES 14 Northern Ireland: Where Food & Drink Innovation are Flourishing 16 Considered Indulgence 18 Scotland's Speciality Food & Drink Show 2026 preview 22 A Taste of Tradition – That Speaks to the Modern Consumer 24 The Art of Cheese Pairing 30 How to Keep Your Cool 32 10 Key Trends for 2026 34 Britain’s Best Delis: Laura’s Larder 36 Taste Direct W elcome to the latest issue of Speciality Food – the very first of a new year! e all have grand plans for the months ahead, but it's important also to slow down, take stock and celebrate our achievements from the last 12months. If there are any lessons that can be learned and aspects that can be built upon, all the better. This issue is full of inspiration to get your new year off to a flying start, froma look at the key trends set to shape the food and drink sector this coming year to an inspiring look at the delicious cornucopias of food and drink available fromNorthern Ireland and the EU. Plus, we speak to the pros to find out how they turn the act of cheese pairing into an artform, and learn how the British consumer's taste for chocolate is evolving – the good news is, it suits the philosophies of Speciality Food readers perfectly. We also dive into the world of temperature controlled packaging to find out how the sector is embracing sustainability in its future, and preview the upcoming, must-visit Scotland's Speciality Food & Drink Show 2026. HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com 24 16