Speciality-Food-Magazine-September-2024

4 @specialityfood EDITOR’S LETTER 56 50 8 John Shepherd Partridges 14 Ollie Lloyd Advisor 54 James Grant No.2 Pound Street REGULARS 27 Product News 48 Counterpoint: Curating the Ultimate Counter 54 Cheese Uncut 56 TrendWatch: Swicy 62 Last Words FEATURES 20 Spotlight On: Garlic Farm 22 lunch! 2024 show preview 26Meet the Producer: Ice Kitchen 32 Centre Spread: Butlers Farmhouse Cheeses 34 Spreading theWord 36 Taste of Yorkshire 40 Getting Your Christmas Hamper Offering Right 41 Jars To Be Relished 44 Comfort & Joy 46 Toast the Season 50 Selling Cheese at Christmas 52 Le Gruyère AOP: A Festive Favourite 57 Speciality & Fine Food Fair 2024 preview 34 W elcome to the September issue of Speciality Food , where we have one foot in late summer and the other firmly in Christmas. I don’t know about you, but even after over a decade of 'Christmas In July' I can still find it challenging to switch fromone season to the other in the blink of an eye, yet this is something that our industry with aplomb year on year. In this issue, in order tomake the jump a little smoother, we’re sharing a whole host of ideas and product recommendations to get you ready for the festive season – fromhow to curate the ultimate Christmas cheese counter and the chutneys and pickles to accompany them, to the festive cakes and puddings to stock to tempt your customers’ taste buds and the drinks that are well worth space on your Christmas shelves, we’ve got you covered. We’re also sharing previews of two of themust-attend trade events at this time of year – lunch! and Speciality & Fine Food Fair – so you knowwhat awaits you ahead of your visit. All that, plus the news and views fromacross the sector to keep you one foot forward –whatever the season. HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com