Speciality Food - October 2025

And scooping Gorgonzola is riding awave of appreciation that cheesemongers shouldn’t miss. Consumers love the theatre of buying it and showing it off to their friends. What to stock: If you have space, stock beautiful serving boards and signpost to them– you’d be surprised howmany people don’t own one. Selling or renting out fondue or Raclettemachines, say the retailers who have them, will pay dividends too. Otherwise this trend ismore about beingwell-stocked, and engaging customers with pairings and suggestions at the counter. Demonstrate howcheese can be used beyond the board both in-store and on socials. Be their source of inspiration. GOURMET READYMEALS Ahuge hangover fromCovid is the creation of a newwave of excellent quality premiumreadymeals, which aremiles apart fromwhat most supermarkets offer. These new makers’ priorities are real ingredients, crafting in small batches ‘home style’, and focusing on sustainability. All customers need do is turn on the oven and sit backwith a glass of wine. What to stock: Seek out brands using excellent ingredients and eschewing additives. If you can find products in compostable packaging, all the better. Format-wise, it is worth having a range of portion options, fromsingle (for those entertainers who need to prepare different dishes to room temperature on a platter with curedmeats, fruits, chutneys and crackers?). Also capturing cheese lovers’ attentions are fondue and Raclette parties, whileMorganMcGlynn-Carr fromCheeses of Muswell Hill caused a stir on social media recentlywith her idea of cheese s’mores, warming cheeses over open flames, and squidging thembetween crackers with their ideal pairing. specialityfoodmagazine.com 25 for different diets), to portions for two (date night), up to family-sized. Some of themost popular choices of readymeal are lasagne, stew/casserole and chicken tikkamasala. MEZZE AND TAPAS We’ve put these two small plate dining styles together because, quite frankly, that’s what modern shoppers are doing too. When comprising their parties, they’re not reallyworried about whether a platter of cous cous will look out of place alongside neatly built pintxos. What they’re after is colour, vibrancy and exciting flavour combinations. They also put stock in quality, and that will lead them to you. What to stock: Mezze and tapas suitable products are often the backbone of delis – especially those with a continental steering. To keep customers coming back invest in the best you can afford to stock, and go for variety – after all, many of these types of items have a long shelf life. Excellent olives are absolutely essential, but also: SunBlush/sundried tomatoes, anchovies, jars of roasted peppers, jars of grilled/preserved artichokes, freshly prepared dips, Middle Eastern andMediterranean- style salads in your counter, barrel-aged Feta, halloumi, stuffed vine leaves, jars of giant beans in sauce, cured Spanishmeats andwhole chorizo. Provide pointers and recipe cards, especially in your fresh aisle. SEA SISTERS WELSH COCKLES IN EXTRAORDINARY CHILLI OIL Sea Sisters have teamed up with Poon’s to make one of the most unique conservas on the market – hand gathered Welsh cockles married with the salty, spicy taste of chilli oil. seasisters.co.uk BYRUBY THAI RED PRAWN CURRY The authentic flavours of Thailand run through this rich dish, filled with plump prawns, and made with all-natural ingredients. byruby.co.uk RUSTLE SNACKS TRUFFLE CRISPS The thickest, crunchiest truffle crisp on the market, made with real Croation truffles. They pack a powerful punch. rustlesnacks.com BUTLERS FARMHOUSE CHEESES BUTTONMILL BAKING BRIE The easier way to enjoy melty cheese. Simply pop the reusable ramekin in the oven, bake, and scoop up with crusty bread and pickles. butlerscheeses.co.uk CHRISTMAS 2025