Speciality Food Magazine -November/December 2025

specialityfoodmagazine.com 31 CHRISTMAS 2025 and that wasn’t too expensive – something everyone could come to.” As a result, in addition to themed afternoon teas this year, The Lambing Shed will have a Christmas trail for children through the shop – “they’ll have to follow the footprints” – leading to Santa, and there’ll be donkeys, reindeers and elves telling stories. Catering to families has never been so important, Helen thinks. Helen’s top tip: “The key message is that we’re all trying to compete against supermarkets, so we have to support local and shout about homemade where we can. Customers need to know when they shop with us, they’re buying from local people and supporting the local economy.” DELILAH FINE FOODS NOTTINGHAM The food hall comes into its own during Christmas, says owner Sangita Tryner – the Grade II listed building beautifully suited to adorning with all the trimmings. It’s transformed, she says, by an abundance of extra special food and drink, and their annual centrepiece – a huge decorated tree in the main window, which brings a real sense of joy and magic. “Nottingham city centre is at its most vibrant this time of year, drawing in more visitors than any other season. It’s a perfect opportunity for us to reconnect with familiar faces who might not pop in as often, and to welcome newcomers who are discovering the Delilah experience for the first time,” she continues. “The atmosphere among the team is electric. We bring in a few extra hands to help, and it’s heartwarming to see our experienced staff guiding the new ones – sometimes for their own sanity, but mostly because the fast pace brings everyone closer. The result is a stronger, more connected team – and a store full of festive spirit.” As someone who is endlessly enthused by all good food and drink, Sangita says buying for Christmas is tricky because space is finite, and she often finds herself getting overwhelmed. “Every year I now have to take one of our staff with me to stop me running wild! We are always big on Italian treats at Christmas. I use three or four suppliers just for my panettones, making sure I cover all the flavours, sizes and styles and, of course, the quality has to be the best. Ollie, our brilliant deli queen, is responsible for the fresh buying, and always comes up with some winning new cheeses.” This year the team have embraced the rise of Dubai-style chocolate too, introducing four bars from chocolatier, Danny’s Delights. “Dubai-style Turkish delight, biscuits and even panettones all feature.” Delilah Fine Foods hosts a big Christmas event on the last Friday of November every year, which has become a calendar must for regular customers, says Sangita. The team create a market-esque vibe on the mezzanine, inviting a selection of suppliers to show their wares and present on stage for 10 to 15-minute stints, imparting their expertise, and sharing knowledge of how to use their products, which is invaluable. Rick, (Sangita’s husband and wine buyer) will be there, alongside a wine supplier of his choosing, with tastings of the must-buy bottles for the holidays. And canapes will flood out of the Delilah kitchen, with chefs given free rein to raid the shelves for inspiration. “It’s a great foodie, boozy start to the festive season,” Sangita beams. Beyond this, the true key to getting Christmas right is tastings, she adds. “Delilah is awash with sampling at this time of year. A lot of the products we source are not commonly available, and we love introducing people to the unknown taste sensations that the true magicians have created... our producers!” Sangita’s top tips: “Keep things fresh and new. Always have something that your customers haven’t seen before – they come to you to be inspired. And try to understand individual needs. Show an interest and, most importantly, fit the budgets. Everybody is trying to sell to these people. You need to stand out from the supermarkets and chains, and that is by providing the personal service we all came into this industry to provide.” as last year’s giant red bow, which was wrapped around the entire building, adding to the sense of excitement even before you step inside.” John’s top tip: “Working in retail, food, drink and hospitality at this time of year is both joyful and intense. But it makes it all worthwhile when you see and hear people talking about Jarrolds being part of their Christmas memories and family traditions. By adding personal touches, from carefully considered menus, to attentive customer service, and rewarding customer loyalty, we’re always aiming to create truly memorable experiences. The key is to make each season feel full of anticipation, excitement and newness.”