Speciality Food Jan/Feb 2026

39 LAST WORDS The final word on fine food NIRVANA CHOCOLATE MILK STOUT Sometimes nothing hits the spot like a great stout, but when you’re drinking less alcohol – or none at all – it can be tricky to find an option that has the same indulgent, envelopingmouthfeel as a high percentage one. Thankfully, Nirvana have done it again with their latest release, perfectly timed with the colder weather – a ChocolateMilk Stout which offers notes of toffee, caramel and lightly roasted coffee alongside creamy chocolate. The ultimate indulgence for the start of a new year. nirvanabrewery.com TOBY & CO THE GREEN ONE On the subject of low/no, we love this classy take on botanical beverages – perfectly portioned to wrap up and toast with friends, wherever you’re celebrating. This drink has been crafted by a specialist with years of experience under his belt; and it shows, with a refined taste of English country garden botanicals and herbs combined with notes of fine tea and Champagne. Plus, it’s functional too, supporting hydration, energy and cognitive clarity. tobyandco.uk OTHER FOODS CRUNCHY SHIITAKE MUSHROOM CHIPS We all appreciate the innovation prevalent in the snacking industry, but this was a real eye-opener for me – satisfyingly crunchy and perfectly seasoned mushrooms that genuinely scratch the itch for something toothsome and thoroughly savoury. We’ll always love potato crisps but in the name of health-boosting, and trying something new, these are well worth a go – especially when NewYear resolutions are at their peak. otherfoodsuk.com THE INDEPENDENT SHOPPER area. Richard has also started to supply us with goat and guinea fowl with great results. Height of Winder is an idyllic farm, lovingly farmed by Richard, which we’ve always felt has transpired in his livestock. Pork from James Hadwin, at Mansergh Hall farm, is certainly the best we’ve found in the area. We don’t currently serve chicken as we haven’t found a supplier that matches our philosophies. The only salmon we would consider serving is wild, traditionally smoked salmon from Sally Barnes at Woodcock Smokery in Ireland. She sources only from local fishermen, though sadly, Brexit has made importing this almost impossible. We are fortunate to be between two excellent coasts and make the most of both. Hodgsons Fish, based in the North East, supply the bulk of our fish, always fresh, seasonal, and therefore reflected in a menu that changes accordingly with the seasons. For fruit and vegetables, we’ve recently begun working with Charlotte A t The Black Bull and our newly opened Tsuchi restaurant, the way we source our produce lies at the heart of everything we create. At the foundation is a commitment to quality, seasonal British ingredients that are ethically and sustainably produced. We always try to source as locally as possible, but only if those producers align with our wider philosophies. Just because something is good doesn’t automatically make it right. Our beef, from spring to autumn, is from the Sedbergh area. Hereford beef from Brian & Caroline Capstick in Howgill, which grazes on the hillside overlooking the Howgill Fells that dominate our countryside views. The rest of the year, we have British White beef from North Yorkshire, where the grass lasts long into the winter, and they are fed brewers’ grain from a local brewery. Our lamb and hogget are mainly Herdwick, farmed locally by Richard Hoggarth at Heights of Winder farm and are the best we know in the NinaMatsunaga, chef-owner of The Black Bull & Tsuchi TRIED & TESTED FRESH STARTS Look beyond the classics for an authentically exciting taste of Italy N ow that Christmas is over, youmight be feeling glad that everything’s back to normal – stock, staffing (and stress) levels – and be keen for things to settle before youmake your next bigmove. No doubt you already have a couple of plans that took the back foot while you and your team focused on the festive season, but may we suggest adding a little exploration of Italian fine food onto your schedule? We all know– and love – the Italian classics, including the modernmust-haves such as pistachio crema, but if you’ve stuck to the same shopping list for the past 12months or more it’s worth rifling throughwholesalers’ catalogues to see what’s new. The great thing about Italian cuisine is that, often, the packaging is as good as the delicacy within – making even the simplest foodstuff worthy of gifting –whether to a loved one or oneself. Panettone is asmuch loved by shopkeepers for its sales-boosting appearance as it is for its unique texture and flavour, but there are plenty of other attractive avenues to explore beyond the Christmas period. Look for fabulous olive oils draped in gilded labels which tell the unique story of their provenance – and offer something different to what you already have on your shelves. Those presented in ceramic bottles have the added bonus of being enjoyed long after the oil has been relished. A great number of ambient products are both beautifully presented and a culinary novelty to us Brits – there’s still plenty of store cupboard staples that Italians consider to be everyday but which we view as an authentic luxury – so trust your foodie instincts and try out the products which excite you most. Of course, there will always be an appetite for the classics –with excellent reason – but by getting inspired by the cornucopia of incredible, authentic produce available to stock, either directly or by passionate wholesalers, you can excite yourself and your staff asmuch as your customers to try something new as 2026 begins. specialityfoodmagazine.com Sponsored by TALKING ITALIAN Corns at Sunny Bank Kitchen Gardens, an organic grower soon to be certified. This is our first year using Charlotte’s produce, and it’s been a genuine game-changer. Her regenerative, organic, and no-till growing methods mirror our own ethos perfectly, and we’re excited to continue this journey with her. These same philosophies resonate through all of the produce we use. Our flour is fromWildfarmed, which is all regeneratively farmed. Our caviar comes from N25 Caviar, our specialist Japanese ingredients come from SushiSushi and the Wasabi Company. Asparagus from Spillman’s, Rhubarb from Tomlinson’s, tomatoes from the Isle of Wight, and honey from the Northumberland Honey Co. to name a few. The same care applies to our drinks. Wine is, after all, another form of agriculture, with good and bad producers alike. Our wine list includes both conventional and natural wines, with a focus on small, conscientious producers. For beer, we champion the local breweries, Fell Brewery, Farm Yard Ales, and Lakes Brew Co. For non-alcoholic options, Zingi Bear, a locally made ginger switchel by Laurie Freeman, is a favourite. Our spirits come from smaller, independent producers, sourced through Masters of Malt, who support niche distillers.