Speciality Food Jan/Feb 2026

WHATWOULD YOU BE DOING IF YOUWEREN’T IN THE FOOD AND DRINK INDUSTRY? I always wanted to be an actor, I studied theatre and film at Manchester University. WHATWAS YOUR FIRST JOB? Cleaning the post office sorting house on a night shift. This taught me a lot about the importance of teamwork and the small cogs in any machine that help the wheels to keep turning. WHAT INSPIRES YOU? People who care more than they should about the tiniest details – in rum, in art, in life. WHAT’S THEWORST JOB YOU’VE DONE? Selling balloons in my local shopping centre. I was terrible at it. Kids loved me, parents hated me. It taught me a lot about the importance of adding value to society and being proud of your work. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? The mixology moment – where I get to taste the creations that bartenders put in front of me. AND YOUR LEAST FAVOURITE? Having meetings about having meetings is the worst thing for me, it really pulls me out of living in the present and feeling productive. It’s like the feeling your tyres get deflated on your bike and if you’re cycling into a headwind. HOWABOUT THE FOOD/DRINK INDUSTRY? It’s a chaotic family reunion where everyone thinks their cocktail is better than yours. Frustrating at times, exhilarating at others. Nothing beats 38 FINAL CALL H appy 2026! After a Christmas filled with delicious food and drink, everyone at team Speciality Food has a spring in their step, looking to the year ahead, ready to excite and inspire you – our lovely readers. Behind the scenes we’re busily plotting special editions, like our Green issue, planning our trips to events such as Lunch, Farm Shop & Deli, and Speciality & Fine Food Fair, and researching new products, trends and retailing tips to help you to have the best year in business yet. Something that can’t be ignored, at this time of year, is the ritual of setting resolutions for the year to come. Countless numbers of people (maybe you’re one of them) will be hitting the gym, cutting back on junk food, and maybe even going vegan this January in a bid to improve their health. January is an ideal month for goal setting. For looking back at the year that’s passed, reflecting, taking stock, and thinking about what you’re going to do bigger and better in the months ahead. And that doesn’t mean hitting the treadmill! As part of your 2026 reset why not... • Read our big trends feature in this issue. It’s packed with insight from across the food and drink industry, including analysts, retailers and wholesalers. Are there any trending categories you could invest more heavily this year? • Make an events action plan. Events really do add a feather to your cap, and those retailers which do introduce ways to engage with consumers outside of the hard sell, tell us they’re seeing a consistently positive impact – especially when it comes to families. Experiences generate interest fromnon-traditional customers, help with social reach, and can build shopper loyalty. If you haven’t ‘done’ Halloween yet, maybe now’s the time to get your thinking cap on? • Invest time in staff training. January is typically quiet across retail and hospitality. Use this period to upskill staff. The more knowledge they have, the more beneficial they are to customers, and in turn to your business. Hold in-house tastings, chats with brands you sell heavily, or even off-site visits. Knowing your stuff is what sets you apart as an independent, and what will keep people coming back to see you. We love hearing from our 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 the creativity, the passion, and the diversity of people who genuinely love what they do. WHATWOULD BE YOUR LAST SUPPER? Probably a Sri Lankan curry feast, surrounded by family and friends – we’d all be drinking Funk Drop Negronis and Barrel Drop Old Fashioneds. WHAT’S YOURMOTTO? “This is not the Service Industry; You are not a Servant. This is Hospitality and you are the Host” WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN (AND DRANK)? A friend played a prank on me in a Turkish restaurant once and I ended up saying yes to drinking a shot of rabbit’s blood – joke was on me?! WHAT’S YOUR FAVOURITE BOOK? Ducks Newburyport by Lucy Ellmann. SWEET OR SAVOURY? Savoury, Rum does not need added sugar if it’s made well in the first place. 5 MINUTES WITH LEWIS HAYES, FOUNDER ANDMASTER DISTILLER AT DROPWORKS Inside the next issue of Speciality Food: The Green Report 2026 Sustainable Champions Sustainable Drink Trends Innovations in Sustainability Future Proof Farming Frozen Food: Brands to Watch IFE 2026 Show Preview ARTISAN ESSENTIALS FULL OF INSPIRING PRODUCTS FOR SPRING/SUMMER For more information contact: louise.barnes@artichokehq.com 01206 508629