Speciality-Food-Magazine-March-2025

4 @specialityfood EDITOR’S LETTER 38 34 8 Edward Berry, The Flying Fork 10 Oliver Lloyd Consultant 33 James Grant No.2 Pound Street REGULARS 14 FarmShop Focus: River Cottage 18 Product News 30 Counterpoint: Selling Sustainably 32 Cheese Uncut 38 TrendWatch: Honey 52 Daring to Diversify: Flourish Foodhall 54 Last Words FEATURES 16 lunch! NORTH show 2025 preview 17Meet the Producer: Farrington’s 20 IFE 2025 preview 22 Experience a Flavour of the EU at IFE 2025 23 Ready, Steady, Cook 26 Sustainable Solutions 34 Dairy for All 37 "We hold the key for change" 39 "We don't sell, we serve" 40 Is Regenerative Agriculture the Future of Farming? 43 Spotlight On: Dilmah 44 "Farm shops are invaluable" 23 W elcome to theMarch issue of Speciality Food , also known as our Green Issue , where we shine the spotlight on the sustainable future of the food and drink industry. All of our regular features have had the Green Issue treatment, meaning that every product launch highlighted and piece of retail advice shared is inspired by sustainability, and we highlight the expertise of a raft of experts to help youmake the right decisions for the future of your business. Sustainable heroes such as Patrick Holden and Hugh Fearnley- Whittingstall share their insights into the sector, and there is intel fromgreen-minded producers and industry professionals that will not only help youmake smart business moves going forward, but even shape your stocking decisions for the year to come. We also cover need-to-know topics such as regenerative farming and take a look at the sustainable dairy industry, and highlight the Sustainable Championsmaking waves in the green sphere. It's increasingly vital to be proactive around sustainability, and we're proud to help you do just that. HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com