Speciality Food Magazine May 2024

specialityfoodmagazine.com 35 winematches together in store, or on promotion together? The device could work especially well on a Friday whenmany consumers want to kick their feet upwith a glass of something delicious and a fewnibbles. BARBECUE Charcoal barbecue sales have exploded in recent years, and there’s been a noticeable shift in the way we’re grilling in the UK say chefs and butchers. American barbecue culture, particularly, is catching up with our penchant for sausages and burgers. “People are cooking with larger cuts like a traditional American smokehouse would do,” says Alistair Angus, owner of Thurston Butchers, who says customers want “big statement pieces. Rather than going into a butcher just to get a few sausages, people will do a whole brisket, slow smoked, and carved into bits like a sharing platter.” Stay ahead of the trend by offering pre-orders of American-style cuts such as brisket, short ribs and tomahawks, as well as some options in the counter. It’s worth investing in a premium range of rubs, marinades and sauces with an American (or Asian) slant too, according to insiders. PIZZA Home pizza ovens are huge in the UK. Scottish brand Ooni, whichmakes portable ovens, saw amassive 264% increase in revenue in 2022, and has boosted its staffing by 500% to cope with demand. Those who’ve invested in Oonis or bigger, Italian-style ovens, are taking their pizza crafting seriously, and are keen tomake every pie as authentic as possible. Help themon their way by collating a pizza-making section this summer, bringing together everything they need, fromSanMarzano tomatoes, to Italian flour, antipasti, and even sustainable kindling, wood and briquettes. Don’t forget to offer buffaloMozzarella and Fior di Latte cheese, and excellent quality salamis and pepperoni too. CRAFT BEER There is huge demand in the UK for craft beer, with Ed Barnes (a beer enthusiast and owner of Hopsters beer shops), saying he doesn’t see that passion going anywhere anytime soon. Unlike the States where “people will just go and grab a six pack of what they like”, Ed says British consumers want to try something different every time they’re in store, so regularly switching up your offering is vital. The current ‘big hit’ in craft beer, Ed says, is sours, which are rapidly taking the place of cider in popularity. “They are a force to be reckoned with, and Vault City are really leading the way. Theymake themost deliciously fruity beers.” There’s something for all price points, Ed adds, and for all palates, from the funky, traditional Belgian sours, tomodern day brews. “The word sour might turn some people off, but ask your customers if they like Haribo Tangfastics. If they do, in all likelihood they will like sour beer too. It’s that sweet, lip-puckering flavour.” Sour craft beer, Ed says, pairs especially well with cheese, making it the deli or cheese shop owner’s best friend. GRAZING PLATTERS The grazing and charcuterie board trend just won’t quit, but it plays right into the hands of speciality food store owners andmanagers. Consumers entertaining at home want tomake a big impression on their guests, so dedicate some time to staff training on the topic, maybe coming upwith your own curated lists of suggestions to bring together between the cheese and charcuterie counter, and cracker and preserve aisles. Or take the guesswork out for shoppers by curating your own pre-priced grazing hampers or boxes for them to order, pick up and enjoy. Offering something a little bit different is key here. Perhaps fruit cheeses (fig and Port is a winner), candied nuts, or truffled honey, to help elevate their experience. READYMEALS We all lead busy lives. And having the hard work taken out of cooking (especially for dinner parties and get- togethers) can alleviate a lot of stress... and, crucially, minimise the amount of clearing up to do afterwards. There has been steady increase in sales of readymeals and prepared food in the UK, but with one key factor – quality. Greater understanding of ingredients decks and ultra processed foods hasmade consumers wary of what they’re buying when it comes to this category. Industry has responded in kind, with several new, modern brands, leading the way, delivering dishes and productsmade only with natural ingredients, just the way customers wouldmake them at home. Earlier this year Fieldfare partnered with YouGov to look into modern dining habits, finding that “people want to treat themselves with tasty dishes at home, and that’s about the occasion. The pleasure of enjoying great-tasting food together and, for many, about relaxing at home rather than always just cost saving, saysmanaging director Matt Whelan. 33% OF READY MEAL BUYERS AGREE THAT NUTRITIONALLY COMPLETE PRODUCTS SIGNAL GOOD VALUE MINTEL Fieldfare’s products “lend themselves perfectly to creating a restaurant-likemeal at home,” Matt adds. “Not only do we always deliver on taste, but because our products are sold loose or in individual portions, everyone can choose what they would like, just like in a restaurant.” Tricky-to-make, individual desserts are real winners for the business, including its award- winning Chocolate Fondant, Summer Pudding, Vanilla Panna Cotta, and French Apple Tart. And nibbles and light bites, perhaps to precede a homemademain course, are a hit too, such as Fieldfare’s Mac ‘n’ Cheese Bites, Sweetcorn Chilli Fritters, or Crispy Calamari. Readymeals are not just for the depths of winter, adds Erin Dust of Supper Club, which has become so successful it launched 13 new lines at the end of 2023, across its British, Italian and Asian lines. Its bestsellers are beef stewwith dumplings, tarragon chicken, and lasagne, and Erin says themeals are especially popular in stores located in tourist destinations, giving visitors quick, easy and affordablemeal options they can trust, without the expense of eating out. The brand’s offering really does have year-round appeal, Erin says. “You think of readymeals as cold weather products, but we’ve launched dishes great for al fresco dining. Two risottos, meatballs al forno, and black truffle chicken pasta.” Erin says customers are also trading up their takeaways for premium readymeals, which they can stow away in the freezer for nights when they don’t want to, or can’t cook. MOVIE NIGHTS Staying in and renting the latest release, hunkering down on your own sofa for the evening, has become the norm. And consumers are looking for snacks. Snacks that alight their taste buds, and bring a party to their palate. Rising stars in the category to consider include nachos, gourmet crisps, breadsticks and dips, and flavoured broad beans and corn ‘nuts’, as well as chocolate-dipped fruit and nuts, and artisan popcorn. According to SNACMA, the UK bagged popcornmarket is worth £144million, and although there is innovation in flavour, almost all sales are accounted for by Sweet, Salty, Sweet and Salty, and Toffee varieties, so as well as having a few curveballs in your popcorn offering, it pays to get those classic flavours right, choosing the very best you can. Gourmet ready meals CHEF ON BOARD Chef on Board hand makes award-winning ready meals with fresh ingredients, mainly sourced by the team in the South West. Each dish delivers that delicious homemade taste, and special diets, including vegetarian, vegan and dairy and gluten free are catered for, with low fat and high protein options also available. Chef on Board offers single and double portions of its main meals, alongside desserts and side dishes. chefonboard.co.uk Creamy Chicken & Asparagus Puff Pastry Pie FIELDFARE Family-owned business Fieldfare is famed for the quality of its individually frozen food, and its award-winning Creamy Chicken & Asparagus Puff Pastry Pie is no exception. Pairing up beautifully with any number of seasonal veg, this is a failsafe crowd-pleaser. Succulent chicken in a creamy white wine sauce is encased in a golden puff pastry purse, and bakes to perfection straight from frozen. Customers can choose exactly as many as needed, arming their freezers with a deeply satisfying and impressive meal-maker. field-fare.com