Speciality Food Magazine -November/December 2025

WHATWOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? So many things I’d love to do, but I really enjoy coaching for performance as my part of management, so this is something I would explore. WHATWAS YOUR FIRST JOB? My first ever job was working at Wimbledon tennis as a pot washer. My first ‘proper’ job was interning in marketing at Virgin Holidays. WHAT INSPIRES YOU? Hearing from other people who are living out their purpose. I was listening to the Matthew McConaughey’s Diary of a CEO episode – his journey is amazing. Twists and turns and lots of resistance, but he made hard decisions and changed paths and over time honed the formula. WHAT’S THEWORST JOB YOU’VE DONE? Charity telephone fundraising. Don’t get me wrong, it’s essential work, and for important causes. I was given a charity helping abused children and had to call people up and reel off a harrowing story about child abuse. If they allowed me to get to the end of the story, I had to ask them for money three times, regardless of what they told me (e.g. they had no money for heating, etc). Unless I got cut off, I had to do all of the above, and if I didn’t, I’d risk losing my job. I left after two months. But a useful experience nonetheless. HOWABOUT THE FOOD INDUSTRY? It’s a fascinating place. It’s interesting how theoretically low the barriers to entry are, but how tough it is to last for the long term. When you look at drinks brands you know 80% have been 46 FINAL CALL W e can hardly believe we’re at our November/December edition already. It seems like just yesterday we were sipping icedmatcha lattes on sunny afternoons, and spreading our garden tables with ‘picky bits’ to share over a glass of wine on 2025’s balmy evenings. All attentions now, naturally, are turned towards the final hurdle of the year – Christmas. The opportunities for selling (and upselling) during this time are vast, andmake up a large chunk of the year’s revenue. In essence, you’ve got to squeeze asmuch juice out of the season as you possibly can. Here are just a fewways to up your game this year: • If you operate a farmshop, it is crucial to tap into the familymarket - Families are consistently being drawn into farm retail, but evenmore so when there’s an experience on offer – something that will surprise, delight and entertain children during the weekly shop. If you have an onsite cafe, now’s the time to ramp up your festive offering with Christmas-themed fare, fromchocolate orange or mint white hot chocolates, tomince pies, gingerbreadmen, and cupcakes festooned with jolly decorations. Consider setting up Father Christmas or elf visits. Organise Christmas trails. Even the simplest of arrangements (such as creating a simple post box for children to write and post letters to Santa) can be incredibly effective. Andmake sure you shout about your endeavours on social media – especially local Facebook groups. • Aim for abundance – But don’t go too Christmassy with your stock. A full, brimming, cornucopia of food and drinkwill get you noticed during the key shopping period. If customers feel they can tick off lots of boxes (from loading up the treat cupboard, to buying gifts) in one fell swoop, they’remore likely to visit. Fill every nook and cranny with goodies, seasoned retailers say, but don’t fall into the trap of buying lots of themed Christmas or festive products. After all, who will want to purchase themwhen 1st January rolls around? Keep ordering tight on these items. You can always buymore if demand is high. • Lean into your individuality - We’ll soon be seeing themultiples’ Christmas adverts, and their enticing annual offerings, which always turn heads. Your niche, and superpower, is bringing something different to customers’ tables. Ramp up your ownmerchandising, campaigning and social presence over the next fewweeks, showcasing every little delicious detail and point of difference. We love hearing fromour readers. Do you #have a story to share or expertise to pass on? Please get in touch with 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 @specialityfood 5 MINUTES WITH DAN D’SOUZA OFMUUSH around for 50+ years or iterations of them, very few new brands survive the long term. WHATWOULD BE YOUR LAST SUPPER? Currently Sticks & Sushi or chicken Basque (a dish similar to paella my mum makes). WHAT’S YOURMOTTO? It is what it is. Or maybe the MUUSH tagline for something a bit more positive: one small step. The concept that big changes should be broken down into bit-size small incremental changes. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? I’ve had all the creepy crawlies in South East Asia, but I’d probably say sea snails. To this day, the most disgusting thing I’ve ever tried. I thought they’d be similar to French snails. Ice cold slime. WHAT’S YOUR FAVOURITE BOOK? At the moment, Start With Why by Simon Sinek. I think finding your purpose is so fundamental to achieving contentment in life. In the next issue: TAKE PART INOUR PRODUCT SAMPLING PROMOTION! We are looking for ten companies to offer a product sample to our readership. Get in touch for more details and costs. Are you a Producer? Are you a Retailer? Look out in our January/February Issue for the opportunity to sample new product ranges. • Taste Direct: Product Sampling • Chocolate • Refurbishment & Business Expansion • Temperature Controlled Packaging • Cheese Pairing • Family Food & Drink • Afternoon Tea Centrespread For more information contact: louise.barnes@artichokehq.com 01206 508629