Speciality Food March 2026

specialityfoodmagazine.com 29 JESS COOKS CARIBBEAN- STYLE CHICKEN CURRY Milder, sweet flavours of Caribbean curry, adapted for young taste buds. Suffolk chicken breast in an aromatic, coconut milk base. Low in salt and available in single or family portions. jesscooks.co.uk BYRUBY FISH PIE These pies are generously filled with sustainable smoked haddock, cod and salmon, with leeks in a creamy sauce, topped with buttery mash and Cheddar. byruby.co.uk CHAPMAN’S SEAFOODS FISH & KING PRAWN CURRY Part of Chapman’s gourmet ready meal range. A luxurious blend of fish and plump king prawns, bound in a flavoursome Thai-style sauce. chapmans-seafoods.co.uk FIELDFARE JUMBO COD FISH FINGERS Supersized prime cod fillet fingers, coated in crispy crumbs with a hint of lemon. These elevate a humble kitchen classic. field-fare.com WILDLY TASTY MUSHROOM & LENTIL BOLOGNESE Plant-based and designed with nutrition in mind, this scrummy combination contains three of your five a day. It’s available in single or family-sized packs. wildlytasty.com “Smaller households value the flexibility frozen offers, whether that’s buying single portions, mixing products, or planning meals more efficiently, making a substantial difference to potential food waste. “In our research, over a third of speciality shoppers say reducing packaging is important to them, and nearly one in four place strong importance on sustainability credentials. When a categorymeets that desire with very little need for behaviour change, it is enormously attractive.” This makes the frozen category a boon for Speciality Food readers. “From a retail perspective, the longer shelf life of frozen helps reduce in-store waste and supports more efficient stockmanagement compared with chilled alternatives. At the same time, loose frozenmeets growing consumer demand for portion control, reduced packaging andmore sustainable ways of shopping. “Clear storytelling around quality, provenance and sustainability along with trusted brands like Fieldfare help frozen cement its place as a core part of a premium offer.” Don’t sleep on frozen food “Frozen should be seen as an opportunity rather than an afterthought,” says Rupert Ashby, CEO of the British Frozen Food Federation (BFFF). “For specialist retailers, the focus should be on quality, provenance and a well- curated range that complements their other ranges, something that the younger generations are particularly looking for according to our research.” There's no need to bend your rules to add more frozen food to your establishment. Indeed, “Used well, frozen can extend seasonality, reduce waste and create a destination category that shoppers actively seek out,” he continues. 1 in 3 UK adults report using more frozen food than three years ago, citing sustainability, cost, and convenience as key reasons Move to -15°C Coalition Communicate your frozen selection’s quality credentials loud and proud