Speciality Food Magazine JulyAugust 2024

38 @specialityfood P erhaps it’s the election, or the endless possibilities that the longer summer days always seem to bring, but this season feels like a good time for a fresh start. A government changeover means there are plenty of new policies andmanifesto pledges for shop owners to get their heads around, and we hope the long-awaited summer weather, though still fickle, is bringing bursts of optimism to your establishment. What could be better than watching the sunset on a warm summer evening with a glass of something special and a plate full of the finest fresh food? Although the cost-of-living crisis is ongoing, fresh data from the Office for National Statistics revealed that May retail sales rose by 2.1% by value and 1.2% by volume as more shoppers were getting out and about and treating themselves. And while there are certainly still challenges, it’s not all bad news – between January andMarch, the economy actually grewmore than expected. With a brighter outlook on the cards for retailers, we want to know how the summer is shaping up in your shop. The summer of sport has likely influenced your sales to some degree – polling by the British Retail Consortium found that more than one-in-eight people planned to spendmore on drinks and snacks, with 13% of people having planned to spendmore on groceries, beer, wine and spirits as well as takeaways to enjoy while watching the Euros. And next up is the Olympics – is your shop getting behind TeamGB with any special displays, offers or events? This time of year, first impressions can be everything. Whether you’re a destination farm shop or a high-street deli, youmay be welcoming in larger numbers of fresh faces this season in the form of British staycationers or travellers from abroad. But if we know anything it’s that for fine food retailers, there is no greater pleasure than serving with a smile and creating the best possible shopping experience. 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 WHAT WOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? I am a Chartered Chemical Engineer and I love process control and optimisation. Not very glamorous, but I love the technical challenge and I would have been doing that. WHAT WAS YOUR FIRST JOB? My first job was stacking the fruit and vegetable aisle in the local Co- op. It was nice to win their product of the year for Rock Rose Gin. WHAT INSPIRES YOU? I ammotivated by making improvements. I am excited by how I can make things work faster, better, safer or more easily. WHAT’S THE WORST JOB YOU’VE DONE? Working on an effluent plant and a valve burst and sprayed our legs. WHAT’S YOUR FAVOURITE PART OF THE JOB? The Castletown Mill project is the hardest thing I’ve done. I am in charge of making the process design work. A lot of pressure, but I am thriving on it. It’s amazing seeing the mill come back to life and makes me incredibly proud to think that we are doing that. AND YOUR LEAST FAVOURITE? Forecasting. The last four years forecasting has been very difficult. Trying to prepare something sensible during disrupted times. HOWABOUT THE FOOD INDUSTRY? The food industry is amazing. I love meeting people behind products 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 News & Digital Editor Courtney Goldsmith Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd, Global House, Global Park, Moorside, Colchester Essex, CO1 2TJ Next issue available: September 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 MARTINMURRAY, FOUNDER OF DUNNET BAY DISTILLERY FINAL CALL that they love. It connects me with a brand for life and that’s what we would love to do with our products. TEA OR COFFEE? Tea at home. Coffee overseas. WHAT WOULD BE YOUR LAST SUPPER? I probably wouldn’t bother with food as it would be a waste of time. WHAT’S YOUR MOTTO? Things are never as good or as bad as they seem. I guess that motto makes me a dour Highlander. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? Far too many things to mention. Fish cheeks were odd, but rather nice. WHAT’S YOUR FAVOURITE BOOK? The Flying Circus of Physics by Jearl Walker. It’s just brilliant for anyone interested in science. I love sharing it with the kids. SWEET OR SAVOURY? Sweet – I have a sweet tooth and I cannot change this. 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