Speciality-Food-Magazine-JanuaryFebruary2025

38 FINAL CALL 5 MINUTES WITH HUIB VAN BOCKEL, TENZING WHATWOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? I’d probably still be doing something adventurous and outdoorsy. I believe in using business as a force for good, so whatever I’d be doing, it would have to align with that ethos. WHAT WAS YOUR FIRST JOB? My first job was actually a newspaper delivery boy. In the Netherlands, it was one of the only jobs you could get at 15, so it was a rite of passage. WHAT INSPIRES YOU? Nature, 100%. There’s something about the raw power and beauty of the outdoors that really fuels me. WHAT’S THE WORST JOB YOU’VE DONE? Well to be honest the delivering newspapers wasn’t that great (at all). WHAT’S YOUR FAVOURITE PART OF THE JOB? Working with a team that’s just as passionate about sustainability, natural ingredients, and creating a positive impact is incredibly rewarding. AND YOUR LEAST FAVOURITE? Admin stuff. It’s not exciting, but it’s necessary. I’dmuch rather be out there on a mountain or brainstorming the next big idea, but like any business, there’s always a bit of paperwork involved. HOWABOUT THE FOOD INDUSTRY? The shift towards more natural and plant-based options. There’s an increasing awareness of sustainability, which is crucial, but there’s still a lot of work to be done. TEA OR COFFEE? Both! W elcome to the new year. We’ve had a blast feasting over the Christmas holidays, but now it’s time to firmly get our teeth stuck into 2025. There’s so much to look forward to this year. We’ll be filling you in on all the must-visit trade shows throughout the calendar. They’re excellent touch points for retailers and buyers, filled with so much inspiration. We think they’re an invaluable way (apart fromyour copy of this magazine, of course) to meet the people behind the products, explore new tastes, and to hear from experts on a wide-ranging array of topics. You’ll find us at both FarmShop & Deli Show and Speciality & Fine Food Fair in 2025 – don’t forget to come and say hello. We’ve got our finger on the pulse when it comes to new products, so expect to find lots of goodies within these pages throughout the year, ready to fill your shelves and counters. We’re very proud to be constantly working with analysts, experts and insight agencies to make sure you know all about the most current trends. What consumers want changes constantly, informed by what they’ve heard on the radio and podcasts, what they’ve read in the news, magazines and online, and increasingly by social media. We’re here to make sure you don’t miss a trick. Speaking of social media – it’s had a vital role over the past year in attracting a whole new audience into the speciality food and drink arena. We’re hearing that more andmore Gen Z andMillennial shoppers are venturing into delis, farm shops, garden centres and food halls, trying to make a connection to what they’re buying, and keen to learn about the processes and people behind what they put in their baskets. This is encouraging stuff, and something everyone in the sector should considering as we slide into the beginning of 2025. How can you further attract, excite and retain younger fine food lovers? A final bit of food for thought, if you’re not already receiving our digital newsletter (sent out every weekday afternoon) head to the Speciality Food website and sign up for evenmore news, views and need-to-know information. We look forward to another year with you. 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 WHATWOULD BE YOUR LAST SUPPER? Honestly, I wouldn’t care so much about what the food was, but more about who I’d be sharing it with. WHAT’S YOURMOTTO? “To experience, to travel, and to learn – that is to live.” This quote from Sherpa Tenzing really resonates with me. It’s about embracing adventure, seeking new perspectives, and continually learning. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? I once tried fried insects in Southeast Asia. I’m all for exploring different cultures and food traditions. WHAT’S YOUR FAVOURITE BOOK? Into the Wild by Jon Krakauer. It’s an inspiring and cautionary tale about seeking adventure and living life on your own terms. SWEET OR SAVOURY? Savoury, for sure. I love foods that are rich in flavour and spice, and that leave you feeling satisfied and energized. Inside the next issue of Speciality Food: The Green Report 2025 Sustainable Champions Regenerative Farming Sustainable Dairy Frozen Food & Ready Meals IFE 2025 Show Preview Temperature Controlled Packaging ARTISAN ESSENTIALS FULL OF INSPIRING PRODUCTS FOR SPRING/SUMMER For more information contact: louise.barnes@artichokehq.com 01206 508629