Speciality Food October 2024

38 @specialityfood A t the time of writing, the Speciality Food team is gathering its thoughts on what was a very successful Speciality & Fine Food Fair recently.These events are real highlights in our annual calendar. Not only are they an opportunity to chinwag with clients and friends in the food and drink industry, but they also give us a window into the ever- changingmarketplace. What consumers want from the speciality sector is a moveable feast, and shows such as SFFF and FarmShop & Deli really do have their finger on the pulse, bringing together key, valuable speakers, and new producers who are shaking things up. In the past 12 months we’ve seen the rise in popularity of wellbeing and health-focused products, gut-friendly drinks, Mexican snacks and ingredients, HFSS-compliant snacks... and evenmead. While these trends continue to endure, we’ve discoveredmany more rising categories retailers need to know about. Keep an eye on our social media posts, daily newsletter, website and within these pages, where we’ll be sharing everything we’ve learnt over the comingmonths. The sheer level of innovation is incredibly impressive. We can’t sign off this issue without talking about Christmas either. Most of you will be fully into the swing of buying and assessing stock right now, spending time rummaging through warehouses and cupboards for the tinsel and baubles in preparation for seasonal displays. Putting a bit of time into staff training to embrace and foster those new to speciality food stores is worth the effort say experts. Be prepared to dazzle them at the counter with stories about the heritage, provenance and makers of your cheese selection. Host more regular tastings in the weeks leading to Christmas and actively encourage them to try something new. Consider the strength of your in-store messaging around Christmas products, and how appealing it is to all generations. And, in an era where experience is everything, think of events that might lure the younger generation in too – wine and crisp pairings are a great place to start! We love hearing from our 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 WHATWAS YOUR FIRST JOB? Waitress (though I did quite a lot of babysitting when I was 14 but I wouldn’t call that an official job –watching TV and eating snacks while the kids slept). WHAT INSPIRES YOU? The stories of people who challenge and change the status quo. WHAT’S THEWORST JOB YOU’VE DONE? I honestly can’t think of a bad job – I’ve enjoyed all my jobs! They have all involved working with people, so perhaps that’s why. WHAT’S YOUR FAVOURITE PART OF THE JOB? Youmean aside from tasting lots of chocolate?! Probably getting lost in the world and history of cocoa/ chocolate. The history is fascinating and the future of chocolate is so 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 Next issue available: November/ December 2024 COMMERCIAL Advertising Manager Jessica Brett jessica.brett@artichokehq.com Deputy Advertising Manager Sammy Kirby Senior Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com FINAL CALL 5 MINUTES WITH ELLAMCKAY, FATSO intriguing and exciting. But the industry can also be deeply depressing, so I make a point of understanding it and putting knowledge at the heart of our business decisions as well as deliciousness. AND YOUR LEAST FAVOURITE? Catching up on all the admin I’mnot organized enough to keep on top of… HOWABOUT THE FOOD INDUSTRY? Its blend of innovation and tradition. I love how it constantly evolves with newflavours, sustainable practices, and cutting-edge technology. The way food connects cultures and brings people together is also incredibly inspiring. Plus, who wouldn’t love a job where taste testing is part of the gig? TEA OR COFFEE? TEA! Inside the next issue of Italian Food Special Selling Christmas Ideas Storecupboard Essentials Boxing Day Centrespread Blue Cheese Hot Drinks Stock up for 2025 300 exciting product ideas for independent retailers To feature your products contact louise.barnes@artichokehq.com 01206 508629 WHATWOULD BE YOUR LAST SUPPER? Something crab-based or fishy to start, then beef wellington, followed by a huge bowl of ice creamwith every FATSO flavour crumbled on top and extra toppings. WHAT’S YOURMOTTO? Live LifeMore FATSO. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? Sea urchin? WHAT’S YOUR FAVOURITE BOOK? Oh this is tough. It’s somood dependent… So I’ve chosen four – sorry! Non-Fiction: Becoming , Michelle Obama OR Red Notice , Bill Browder… Fiction: A Gentleman inMoscow , Amor Towles OR The ThursdayMurder Club series, Richard Osmond. SWEET OR SAVOURY? As if I could answer anything but sweet… though really I’ma both girl – starter and dessert. Life’s short – why choose?