Speciality Food October 2024

4 @specialityfood EDITOR’S LETTER 36 34 8 John Shepherd Partridges 10 Ollie Lloyd Consultant 31 James Grant No.2 Pound Street REGULARS 14 Product News 19Meet the Producer: Marriage's 20 Centre Spread: Christmas Gifting 29 Counterpoint: AvoidingWastage 30 Cheese Uncut 32 TrendWatch: Edible Insects 38 Last Words FEATURES 16 Discover the Joy of Charcuterie 18 Plant BasedWorld Europe 2024 preview 22 Setting the Scene 24 10 Trends to Know This Christmas 26 Time to Party 33 A Very British Love Affair 36 Next-gen Baking 26 W elcome to the October issue of Speciality Food . The sparkle of Christmas is well and truly waiting in the wings, and while consumers' mindsmay yet be a way off planning their own celebrations, those in the fine food world are ready and raring to go. We've brought the festive spirit to this issue, exploring the 10 food and drink trends to know this festive season, the party food to stock up on, and how tomerchandise your store effectively for optimum seasonal sales. We also dive into the delicious world of British cheese (p.33), share pro tips on avoiding cheese waste (p.29) – particularly following the upcoming season of excess – and find out what home bakers are looking for in 2024 and beyond (p.36). Plus, find out why edible insects could well be the taste of the future (p.32). Charcuterie is a firm favourite throughout the year, and no foodie party is complete without a board piled highwith delicious cured meats. Discover why French charcuterie should be on your radar on page 16. Plus, we previewPlant Based World Europe (p.18): a valuable event shedding light on this vibrant sector. HOLLY SHACKLETON | EDITOR