Speciality-Food-Magazine-September-2024

62 @specialityfood T he British weather certainly kept all of us on our toes this summer, even as the food and drink industry welcomed sector-wide positive developments in inflation and economic confidence. But as the summer’s school holidays and global sporting events come to an end and the season fades in the rearviewmirror, we hope our readers have a chance to reflect on what went right in their summer 2024 trading before swiftly moving on to the busy autumn and winter months – whether that was a novel range of trending products that took off, an event that brought new faces into the shop or a trial marketing campaign that boosted sales. Soon, the season of picnics on the beach and barbecues in the garden will make way for the most wonderful time of year – a time for cosy family gatherings and glitzy New Year’s parties. We’re well into our Christmas preparations here at Speciality Food, and over the coming months we’ll continue bringing you all the intel and expertise you need to make a success of the golden quarter. It’s well worth remembering that as customers stock up for the colder months, they’ll be looking for traditional favourites and exciting new products in equal measure. The run-up to the Christmas season is a great time for spotlighting your heritage producers and up-and-coming makers, so now’s the time to hone your selection. Fine food retailers have everything to play for as champions of fantastic British food and drink brands. Before I sign off for this month, I want to say a big thank you to all the retailers, producers and food industry experts who have taken the time to share their expertise with me over the past year. I’m sadly moving on from the Speciality Food team now, but I’ve loved learning from you and sharing your inspiring stories. As I bid farewell, the rest of the team are as keen as ever to hear from our readers, so if you have news, views or insights to share, please note that my inbox will no longer be monitored, so get in touch with holly. shackleton@artichokehq.com. specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED WHATWOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? I would probably still be miserable as a lawyer! WHATWAS YOUR FIRST JOB? I sold penny sweets in the local village shop – not quite as nutritious as bone broth! WHAT INSPIRES YOU? Anyone who starts their own business, supports their family and manages tomaintainwork-life balance at the same time. It’s a real juggling act, and anyone that can pull it off is a real inspiration. WHAT’S THEWORST JOB YOU’VE DONE? I was previously a Metro newspaper distributor. Many long hours were spent standing in the rain and traffic inManchester at 5am– I can’t say those aremy fondest memories! WHAT’S YOUR FAVOURITE PART OF THE JOB? We hear fromsomany of our customers who leave incredible reviews and messages about how bone broth has supported their health or that of their family. It’s always a nice reminder of why we started Freja, and we hope to helpmanymore people in the future. AND YOUR LEAST FAVOURITE? Not being able to switch off – it’s the founder’s curse! But it’smore thanworth it. HOWABOUT THE FOOD INDUSTRY? Sadly, it is now dominated by ultra processed foods pretending to be healthy, natural and good for you. Consumers are understandably confused by themixedmessages they receive from food brands, so we 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: October 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 JESS HIGGINS, FOUNDER OF FREYA BONE BROTH FINAL CALL feel it’s time to go back to a more traditional and balanced way of eating. TEA OR COFFEE? Tea is always the correct answer to this question. WHATWOULD BE YOUR LAST SUPPER? I would eat myself to death on dim sumbefore the executioner could catchme. WHAT’S YOURMOTTO? Pardonmy French, but #getsh**done. I’ma doer, not a thinker. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? I had rotten fish in Sweden – AKA the delicacy, fermented herring surströmming. WHAT’S YOUR FAVOURITE BOOK? Anne of Green Gables – pure escapism to a time of innocence and simplicity. SWEET OR SAVOURY? Savoury, no question. Bone broth all the way. CONFECTIONERY & CHOCOLATE BUYER The next issue of Speciality Food includes: Preparing for Christmas British Cheese Party Food Soups and Ready Meals Centre spread: Christmas Gifting For more information contact: louise.barnes@artichokehq.com 01206 508629 with the next issue of Speciality Food