Speciality Food March 2026

4 @specialityfood EDITOR’S LETTER 25 8 Oliver Lloyd Consultant 10 Paul Hargreaves Cotswold Fayre REGULARS 14 TrendWatch: Functional Drinks 18 Product News 30 Counterpoint: Future- proofing Cheese Retail 32 Cheese Uncut FEATURES 16 lunch! NORTH 2026 preview 17 Pride of Wales 20 IFE 2026 preview 24 Sustainable Sips 25 A Green Future 28 The Future is Frozen 34 Clawson Farms: Setting New Standards in Sustainability 36 Sustainability on the Ground 39 Sustainable Champions 2026 W elcome to the latest issue of Speciality Food – our annual Green Issue – where we share invaluable industry insight, actionable advice from people in the know, and inspiring stories frombusinesses that have gone above and beyond tomake their operations better for the future of both people and planet. Our Sustainable Champions, celebrated on pages 39-45, are sterling examples of how food and drink brands and businesses can have a tangible impact on the world they inhabit, and the professionals interviewed for our Sustainability on the Ground feature on page 36 – pioneering stewards of healthy land – give us renewed hope for what's to come in the world of food production. We also explore the potential of frozen food to be a cornerstone of retailers' sustainability efforts on page 28; find out how the drinks sector is evolving to be increasingly eco-friendly – in line with growing consumer demand – on page 25; and uncover the sustainable story of the brilliant cheesemaker, Clawson Farms. Plus, we preview the upcoming IFE and lunch! NORTH shows – and look forward to seeing you there. HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com 30 24