Speciality Food March 2026

46 FINAL CALL 5 MINUTES WITH MARIE VOIRIN, BELLAMIE WHAT WOULD YOU BE DOING IF YOUWEREN’T IN THE FOOD AND DRINK INDUSTRY? I would love to work in luxury experiences - for example with Belmond, on their trains like the Orient Express or their beautiful river boats that go through Champagne. WHAT WAS YOUR FIRST JOB? I worked at Wine Lister (now part of Figaro Vin) as a research and marketing intern. WHAT INSPIRES YOU? I’m inspired by beauty – whether in architecture, nature, art, or even in the presentation of food on a plate. WHAT’S THE WORST JOB YOU’VE DONE? One of my first internships was with an event production company where I spent my days sawing through metal pipes and standing for hours in a warehouse on an industrial estate. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? Developing the product was one of the highlights, creating something from scratch exactly how I want it was really special. AND YOUR LEAST FAVOURITE? When I first launched Bellamie, I absolutely dreaded doing cold sales, visiting restaurants and bars and trying to sell my product. HOWABOUT THE FOOD INDUSTRY? Whether mixologists, chefs, wine makers, everyone in the food industry shares a desire to make people feel pleasure and joy, and create memorable experiences. WHAT WOULD BE YOUR LAST SUPPER? At the risk of sounding like a French A s youwill have read in this issue, sustainability is no longer a ‘nice to have’ in the food and drink sectors. It’s a key consideration throughout the chain. Brands and manufacturers recognise that beingmore environmentally astute (particularly when it comes to wastemanagement and circularity) is a not only good for business, but for the bottom line too. Credentials (such as being B Corp, or using home compostable, fully recyclablematerials, or shortening ingredient supply chains) put them in good stead with speciality retailers, who are finding their customers increasingly drawn to on-pack, online and social media sustainability claims – particularly climate conscious Gen-Z. As with anything in life, you don’t need to go ‘all out’ from the outset of your sustainability journey in order tomake a difference. Small, incremental changes can add up to a big difference, and every little adjustment you can make will have an impact. For example... Howmany of your customers bring their own bags so they don’t rely on single-use paper or plastic? Can you reiterate themessage across socials that they can help the planet by shopping with a reusable bag? Do you have boxes fromdeliveries (whichmight otherwise be thrown in the recycling bin) you can leave in a safe, visible place for customers to use? Speak to your suppliers about alternative packaging/deliverymethods. Do any of themoffer circular systems you can integrate, or can they deliver in unwrapped crates or small pallets rather than in boxes (which they then take away) tominimise the amount of recycling you have to handle on site? Scrutinise new linesmore closely before putting themon the shelves, in the knowledge that shoppers in speciality retail are trusting you to do the thinking for them in relation to the environment. You should be questioning the recyclability of packaging, where ingredients are from, and howproducts aremade in greater detail, looking beyond ‘bright and shiny’ packaging that will catch the eye. Today’s consumers are studying labels more than ever before We love hearing fromour readers. Do you have a story to share or expertise to pass on? Please get in touchwith charlotte.smith-jarvis@ artichokehq.com specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED 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 Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd, Global House, Global Park, Moorside, Colchester Essex, CO1 2TJ COMMERCIAL Senior Account Manager Jessica Brett 01206 505901 jessica.brett@artichokehq.com Senior Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com cliché, it would have to be a good old steak frites at L’entrecôte (Le relais de Venise). Their simple green salad with walnuts, perfectly cooked steak with that addictive secret sauce, endless frites that keep coming until you say stop, and a bottle of red wine. WHAT’S YOUR MOTTO? Enjoy life’s simple pleasures. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? The first time I went to Greece with my Greek husband, I was informed that the rite of passage for each new guest that joins the celebrations is to eat the lamb’s testicles (considered a delicacy). WHAT’S YOUR FAVOURITE BOOK? There are two French books that have made a huge impact onme: Bel-Ami by Maupassant, which actually inspiredmy brand name Bellamie, and Perfume by Patrick Suskind. SWEET OR SAVOURY? Savoury 100%. My vice is the salty stuff like charcuterie, olives or truffle crisps. For more information contact: louise.barnes@artichokehq.com 01206 508629 Inside the next issue of Speciality Food Farm Shop & Deli Show Preview Nostalgic Classics Premium Condiments Fresh Produce: Meat, Bread, Fish Catering for Pets Rise in Technology Storecupboard centrespread DRINKS BUYER 2026 COMING NEXT ISSUE