Speciality-Food-June-2025

WHAT INSPIRES YOU? Somuch. I’ve met such a diversity of people since beginning Homi Kitchen, and I’malways inspired by everyone’s journeys and unique talents. Living in London and the UK, I’ve met somany people driven by passion, and it inspires me to followmine. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? That moment when I see someone’s face light up after trying our Giga Chilli Sauce, andmeeting somany lovely new people every day through my work. HOWABOUT THE FOOD INDUSTRY? I love how passionate people in this space are. I think you have to be, as creating the best products requires somuch hard work. The growing diversity of the UK’s food scene is incredibly exciting tome, as someone who grew up abroad but has spent my adult life almost entirely in the UK. I love Asian and British culture, and am so delighted to see both thriving. WHAT WOULD BE YOUR LAST SUPPER? A Singaporean dish, Bah Chor Mee, which translates to ‘mincedmeat noodles’. It was the dish that started my journey in food, as I couldn’t find it anywhere in London during the pandemic and was craving it. I made it inmy own kitchen, and 46 FINAL CALL W hat a funny old time it’s been recently in the food industry. One of the most prominent discussions has centered around Trump’s tariff announcement, and the following trade deals with the UK, China et al. India has also struck a deal with Britain. While it’s a positive step to do business with other nations, these so- called ‘historic’ partnerships have some within the food world questioning the long-term agenda of our Government. How does importing and relying on food from far away nations play into the UK’s Net Zero narrative, for example? We’ve spoken to farmers and producers who feel left behind by Labour. Sidelined by ‘shiny and new’ imports from foreign climes, when (they say), the Government should be paying attention to improving food security andmitigating the impact on climate change on home turf. As the details of both America and India’s deals are ironed out, one thing’s for certain – a large number of consumers are questioning in greater depth what goes on their plates. Younger shoppers, especially, want to understand the environmental impact of their food, demanding cleaner labels, and full traceability of products and ingredients. This can only be a good thing for independent retailers like you, who champion the local, the artisan and the unique. There’s never been a more important time to have conversations with shoppers (in person, via social media, your website and signage in-store) about the provenance of your stock. The British flag or products marked as ‘British’ tend to encourage sales, so use the Union Jack proudly throughout your business where it makes sense. Encourage producers to visit for samplings and tasting sessions more regularly too. Being able to ‘meet the maker’ face to face is incredibly engaging and, more often than not, will lead to a sale. As you’ll have read in the Regional Stars section of this magazine, there’s a lot to celebrate and enjoy across our counties and nations. 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 after sharing it on Instagrambegan getting requests to sell it. Next thing you know, I was cooking and cycling across London weekly to deliver my noodles, while jugglingmy full-time job in corporate law. It was hectic, but one of the most rewarding experiences of my life. WHAT’S YOUR MOTTO? When life gives you chillies, make chilli sauce. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? It may be controversial, but I LOVE having sweet popcorn with nacho cheese in the theatres. @specialityfood 5 MINUTES WITH MEGAN TAN, FOUNDER OF HOMI KITCHEN The next issue will include: For more information contact: louise.barnes@artichokehq.com 01206 508629 Cheese Report 2025 Top Christmas Products Preparing for Christmas Homeware & Gifts Beers & Ciders Jams, Honey & Spreads Cheeseboard Centrespread PUBLISHED WITH THE NEXT ISSUE