Speciality Food March 2026

“Whilst we’re pleased to see pubs and live music venues get some business rates relief, there’s still great swathes of the UK’s hospitality industry who are desperate for help. “It’s inconceivable that the chancellor has neglected this opportunity to broaden the scope and help [those] who are in the same situations as pubs – crippling Covid debts, high business rates, all on top of the recent NI andminimumwage rises and a VAT rate at odds withmost of Europe." Do you have an opinion on business rates? Get in touch via holly.shackleton@artichokehq.com 8 @specialityfood I n January, I went to Dubai for a major international food show, along with thousands of others from across the industry, to do what these events are really for: to understand where food and drink are heading, not just in terms of flavour and format, but in how food is produced, sourced and consumed more responsibly. The halls were vast and energetic, filled with enormous stands from global brands, ambitious start-ups from every corner of the world, and striking country pavilions from India, China and Korea that confidently showcased their food cultures and export ambitions. There were some British brands too, but far too few. The atmosphere was busy, social, and full of curiosity, with conversations everywhere and a sense that this was where ideas, challenges, and opportunities were exchanged. And then, almost hidden away amongst it all, were a handful of robots and AI avatar screens. They felt strangely out of place. People stopped, looked, smiled and then quickly moved on. Beyond the novelty, they didn’t add any meaningful value. They didn’t deepen understanding, spark ideas or help anyone make better decisions about food. In contrast to many of the more compelling conversations happening elsewhere on the floor, around reducing waste, shortening supply chains, using ingredients more intelligently and building more resilient food systems, the technology that sought to replace human interaction felt like it missed the point. In a room full of people who had travelled a long way to connect, learn, and be inspired, it felt like a solution in search of a problem. That contrast matters because it says a lot about where retail, particularly speciality and premium food retail in the UK, is heading. We are surrounded by technology, yet we are also living through a well-documented loneliness crisis closer to home. A large number of UK adults report feeling lonely at least some of the time, a reality intensified by the long-term shift towards working from home, where days can pass with little meaningful face-to-face interaction beyond a screen. This isn’t just a social issue; it’s a commercial one. People are increasingly craving real interaction, to be seen, heard and acknowledged, and that desire shows up in unexpected places, including shops. Independent food retail has always played a quiet role in sustaining communities, not just through what it sells, but through the relationships it fosters. OLLIE LLOYD CONSULTANT “Robots can’t sell stories” The emergence of “slow checkout” lanes in UK supermarkets is a telling example. Of course, not everyone wants to talk; sometimes you just want to get what you need and rush home. But the fact these lanes exist at all tells us something important: for many people, even a brief, human exchange still carries real value, perhaps today more than ever. This becomes even more relevant when we move beyond purely transactional retail. Shopping with an independent retailer or choosing a premium brand is a financial investment, and people want a meaningful return on that investment. They’re not just buying ingredients; they’re buying confidence, inspiration and a story. In-store, that means teams who engage, not just transact. People who can explain how products have been produced, how to cook something properly, suggest what’s new and exciting, and help customers get the very best out of what they’ve bought. Good advice doesn’t just inspire confidence; it also helps customers waste less, cook smarter and use ingredients more thoughtfully. That guidance, delivered well, turns a purchase into an experience, and experiences build loyalty. What’s changed is what customers are cooking and why. More people are eating lentils, beans, and other pulses, driven by cost, health, and a growing awareness of the environmental impact of their food choices. They’re experimenting with new cuisines at home, often outside their comfort zone, and trying to balance saving money with creating meals that still feel generous, nourishing, and meaningful. Alongside this, there’s a rapidly growing focus on eating better, more protein-dense, more nutrient-dense meals, with greater emphasis on gut health, accelerated by the rise of GLP-1 medications and broader conversations around metabolic health. Consumers are asking more informed, more complex questions now, and retailers and brands are well placed to help them answer them. The danger is standing still. If we believe that what counts as excellent today will automatically be excellent tomorrow, we are wrong. Consumer expectations are moving too fast for that, shaped by changing relationships with food, health, value and sustainability. The most important question retailers should ask themselves is simple but uncomfortable: what do our customers really want now, and what will they want next? The answer won’t come from a screen on the shop floor pretending to be human. It will come from listening, observing, engaging and being genuinely curious about the people who walk through the door and buy our brands. Treat people like you care, invest in human connection, and use technology to support, not replace, that relationship. Do that well, and they won’t just come back. They’ll bring others with them. “It’s abundantly clear that this government has no intention of helping the UK’s wider hospitality industry. Millennials, not Gen Z, driving evolution of low/no drinks category According to research conducted by Censuswide UK for TRIP: • 65% of Millennials plan to drink less in 2026, compared to 63% of Gen Z • 70% of Millennials agree feeling good the next day matters more than drinking, compared with 52% of Gen Z • 58% of Millennials state alcohol is no longer their favourite way to unwind, compared 48% of Gen Z • 61% of Millennials agree drinking alcohol negatively impacts how they feel in terms of sleep, mood and anxiety, compared with 53% of Gen Z The shift extends beyond younger demographics, with Gen X and Boomers joining the movement: • 55% plan to drink less alcohol in 2026 • 47% drink less frequently than two years ago, compared to just 7% drinking more • 58% no longer reach for alcohol to relax • 40% are actively rethinking their relationship with drinking Paul Askew, chef patron of The Art School in Liverpool, on the latest business rates update