Speciality-Food-July/August 2025

WHAT INSPIRES YOU? I just love making natural, brilliant tasting drinks. It’s so rewarding when someone randomly smiles when you say what you do and says, “oh, I love those drinks”. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? Working with the clever, imaginative, entertaining and hard- working bunch of people we have here – it’s energising and makes work fun. WHAT ARE YOUR THOUGHTS ON UK FOOD RETAIL? It’s tough for independents because of the massive economies of scale the big grocers bring. Aldi and Lidl’s entry in the last decade has shaken it up hugely. We try and make a range where every retailer can find something different to their local supermarket, which is still a great seller. TEA OR COFFEE? Tea first thing then just one coffee then back to tea – weird I know but I like both – followed by Belvoir Farm drinks in the evening! WHAT’S YOUR MOTTO/MANTRA? “Have a go! You’ll never know if it will work until you try, and if you are going to have a go give it a full swing of the bat!” THE WEIRDEST THING YOU’VE EATEN? Barramundi bugs in Australia… best not remembered. FAVOURITE BOOK? Too many to name one. Andrew Roberts’ Napoleon biography was 38 FINAL CALL B ritain’s cheese industry is incredibly, incredibly special. Not only does it boast a long history, stretching back centuries (a cheesemonger recently told us he found ancient documents in Florence showing the transportation of British cheese to Italy), but it’s a landscape that’s constantlymoving forward. Putting together the Cheese Report for this edition was certainly eye-opening. It’s clear that there’s a lot of innovation happening within cheesemaking; to safeguard the future of regional varieties, to do better by the environment, and to bring new, exciting formats and flavours to consumers, all against a climate of unease created by tax reforms and extreme weather. It’s more important than ever before for specialist retailers to educate and excite customers about the absolute brilliance of our cheeses, and the job of ensuring their continued legacy and appeal lays firmly at your door. Your business is, very often, the only place many farmhouse and artisan cheeses can be found by shoppers, and you’re in a unique position to be able tell them the stories of the makers, the dairies, the animals and the landscapes which culminate in the beautiful cheeses they can discover on your counters. This is especially true of territorials, which a band of members of the Specialist Cheesemakers Association (SCA) are discussing right now, in a bid to secure their futures. There’s a feeling that the likes of Cheshire, Lancashire, Caerphilly, Wensleydale and other varieties could be lost in the future if they fall out of favour with customers, who are increasingly being drawn towards bigger, bolder flavours. Maybe give these (and other territorial cheeses) a bit of extra love this month? Display themmore prominently. Signpost themmore boldly in the counter. Arm your staff withmore in-depth knowledge so they can better explain the nuances of these cheeses. Dare we say (and it certainly works for some) you create a bit of competition amongst staff members to see who can sell the most territorial varieties? While it’s important to embrace the new (as well as the fantastic cheeses we can source from the Continent) we mustn’t forget to celebrate our cheesemaking past. If we don’t use (sell) them, we might lose them. 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 pretty jaw-dropping, probably the best book I’ve read in the last year. SWEET OR SAVOURY? Both – I’m greedy – my wife says I eat like a labrador! @specialityfood 5 MINUTES WITH PEVMANNERS, BELVOIR The next issue of Speciality Food includes: Speciality & Fine Food Fair Preview Christmas Puddings and Fruit Cakes Christmas Cheese Chutneys & Pickles Christmas Drinks lunch! Preview CAFEBUYER MAGAZINE with the next issue of Speciality Food MAGAZINE SPECIALITYFOOD For more information contact: louise.barnes@artichokehq.com 01206 508629