Speciality Food Magazine June 2024

38 @specialityfood T here’s no denying it: we’ve had a soggy start to the year. According to the NFU, the UK has experienced its wettest 18 months since 1836. The constant bouts of rain have not only hampered farmers and growers, but also retailers. Dismal weather continued to keepmany fair-weather shoppers at home for what the British Retail Consortium called a “dull, wet April”. But there is hope on the horizon. Not only didMay bring two bank holidays to boost sales volumes and some brilliant, long days filled with sunshine (we can only hope more of these are on the cards), but inflation is also easing and shopper confidence is growing steadily, according to IGD. Although disappointing challenges have emerged for those who import a fantastic, diverse array of foods from the European Union, support for British farmers, growers and retailers is running high. At the government’s latest Farm to Fork Summit, a package of support was announced to build the UK’s food security by investing in fruit and vegetable growers, which is welcome news for farm shops and delis who stock home-grown produce. While more needs to be done in the short-term to provide support for struggling farmers, including takingmore action around nature-friendly farming and promoting healthy eating, we’re confident that small farmers and independent retailers will take up the mantle to lead the ‘buy British’ charge in their local communities. In fact, trust in farmers and retailers remains the highest in the industry, according to a survey of thousands of consumers across Europe. EIT Food’s Consumer Observatory published its Trust Report, which found trust in farmers and retailers were the first and second highest in the sector, respectively, beating restaurants and caterers, foodmanufacturers and authorities. Although these numbers have all dipped slightly from the previous year, we also know fromprevious research that consumers put more trust in smaller organisations, individual people and local businesses more, which stands independent fine food shops in good stead. This summer, we’d urge you to continue building on these strong relationships with your customers with in-store events, tastings and advice fromyour team of experts. Howwill you go above and beyond for your local community this month andmake summer 2024 one to remember? We love hearing fromour readers. Do you have a story to share or expertise to pass on? Please get in touch with courtney.goldsmith@artichokehq.com specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED WHATWOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? I’d be photographing and writing about classic cars. Outside of my day job I spend my weekends at race circuits and motoring events as I ama true petrol head. WHATWAS YOUR FIRST JOB? Aside froma paper round while at school, my first job was as a cashier and shelf stacker for the now defunct Wilkinsons chain of hardware stores. After this, I moved into sales roles and into the food and drink sector. WHAT INSPIRES YOU? Seeingmutual success for all involved in the project I amworking on. Knowing that by networking, communicating and focusing with everyone pulling in the right direction, real success can be achieved which is rewarding for all concerned. I’m lucky that at Biggar and Leith, we have a passionate global team, strong brands and contemporary products that shoppers love so it’s inspiring to see all our efforts come together. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? Building solid sustainable and realistic plans with distributors. It’s so satisfying to set out a plan and see the listings and volumes come through acrossmultiple sectors as a brand grows. A great example of this is being part of the growth Shanky’s Whip IrishWhiskey Liqueur, which is experiencing an explosion of popularity and being stocked on store shelves and back bars across the country. AND YOUR LEAST FAVOURITE? I’mnot sure anyone really enjoys FOLLOW SPECIALITY FOOD ON SOCIAL MEDIA TO HEAR MORE FROM FOOD AND DRINK INDUSTRY VOICES CONTENT Editor (maternity cover) Charlotte Smith-Jarvis, 01206 505981 charlotte.smith-jarvis@artichokehq.com News & Digital Editor Courtney Goldsmith courtney.goldsmith@artichokehq.com Editor Holly Shackleton Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd Global House, Global Park, Moorside Colchester, Essex, CO1 2TJ Next issue available: July 2024 COMMERCIAL Advertising Manager Jessica Brett jessica.brett@artichokehq.com Deputy Advertising Manager Sammy Kirby Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com 5 MINUTES WITH TIMDUNLOP, EUROPEAN COMMERCIAL DIRECTOR, BIGGAR AND LEITH The next issue will include: For more information contact: louise.barnes@artichokehq.com 01206 508629 Essential products Christmas Planning Homeware & Gifts Jams, Honey & Spreads Cheeseboard centrespread PUBLISHED WITH THE NEXT ISSUE FINAL CALL admin. There is a lot of it inmost jobs, and sometimes it can be a real motivation killer. WHATWOULD BE YOUR LAST SUPPER? Seaside fish and chips. Say what you like, but there is simply nothing better than a fresh piece of battered haddock served with chips andmushy peas. Oh, and tomake it perfect it has to be served with a cup of tea. Ideally overlooking the coast in a quaint fishing harbour, preferably in North Yorkshire. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? I suppose technically not eaten, but having tried Anty Gin (a gin from Cambridge Distillerymade withwood ants as one of the botanicals) I would class that as one of the weirdest things to have passedmy lips. YOUR FAVOURITE BOOK? Any John Rebus novel by Ian Rankin. His books are the only ones I can pick up. Within a paragraph be transported to a rain-soaked street in Scotland for another case for Rebus to solve.