Speciality Food Magazine -November/December 2025

2 @specialityfood EDITOR’S LETTER 35 8 Oliver Lloyd consultant 32 James Grant No6 Pound Street REGULARS 12 Product News 24 Centre Spread: Breakfast 26 TrendWatch: Mushrooms 32 Cheese Uncut 34 Counterpoint: New Cheesemonger 101 46 Last Words FEATURES 11 A Unique Gastronomic Experience 14 Britain’s Best Delis: Blackwell & Co 17 The Ultimate Guide to Sustainable Supply 21 Icertech: A Sustainable Future 22 ‘HowWe Celebrate Christmas’ 27 For the Love of Italy 35 Savour the Flavour of Blue Cheese 38 Clawson Farms – Where Heritage Meets Innovation 40 Coming In Hot 42Modern Storecupboard Staples 44 AHealthy Opportunity W elcome to the November/ December issue of Speciality Food – the last edition of 2025, and we're excited to leave this year on a high. There's plenty of exciting projects in the pipeline, which you'll hear more about soon, but in the meantime we're sharing a final raft of need-to-know retail hints and tips tomake the festive seasonwhich is so nearly upon us go with a bang, the storied history and delicious future of the blue cheese sector, whymushrooms are the trend to watch, and a fresh take on the store cupboard staples of the future. Plus, we explore Britons' love affair with Italian cuisine and how tomaximise this opportunity, and find out why the bridge between fine food and wellness has never been stronger. We're also proud to share our new report, produced in associationwith temperature controlled packaging specialists, Icertech: The Ultimate Guide to Sustainable Supply . Within this issue you'll find valuable insights frombig names across the sector around supply, packaging and distribution –with plentymore to be found in the full report which is free to download on our website. HOLLY SHACKLETON | EDITOR holly.shackleton@artichokehq.com 40 11