Speciality Food - October 2025

WHATWAS YOUR FIRST JOB? My first job was helping my sister with her beauty salon in Laos. I started working with her when I was 12 and would dry and iron customers’ hair and also do pedicures and manicures. She paid me a little bit of money but mostly she just bought me food. WHAT INSPIRES YOU? I’m passionate about raising awareness of Laotian cuisine — a rich and vibrant food culture that’s still largely undiscovered. WHAT’S THEWORST JOB YOU’VE DONE? When I first came to the UK I struggled to find work. I tried a few different jobs one of which was working in a care home. I enjoyed working with older people, spending time with them and making them happy but there was so little time to spend with the residents and some colleagues didn’t show enough care and this is very different frommy Lao culture. WHAT’S YOUR FAVOURITE PART OF YOUR JOB? The best part of my business is chatting with customers at markets and events. AND YOUR LEAST FAVOURITE? It would have to be either those times when I have an endless mountain of ginger to peel by hand (fresh is always best!) or the English weather at events and festivals which can be so unpredictable! HOWABOUT THE FOOD INDUSTRY? It feels like the food industry today is full of opportunity, the growth in Asian food and also sauces is incredible. But 38 FINAL CALL W here’s an autumnal chill in the air. And team Speciality Food are here for it. Asmuch as we all love summertime and its impromptu picnics, garden barbecues and picky teas in the gardenwith a glass of rose, we’re embracing the changing of the seasons. The cosy knits are out, and we’re swapping icedmatcha for soothing cups of milky chai, gingerbread latte and devilishly dark hot chocolate. There’s something that feels so good about settling into and embracing the transition between summer and autumn, and we know your customers are going to be ringing the changes as well. This time of year is a bit of a juggling act in retail, balancing keeping on top of current stock and sales, while planning for the big Christmas push. But those who DO take autumn under their wing, planning seasonal activities, report great success, especially around the weeks leading up to and including Halloween. Here are just a few suggestions to help youmaximise selling opportunities in store over the coming weeks. • It’s hot drink tasting time. There’s a lot of great telly coming up, and snuggling under a blanket with a cuppa in front of the latest crime thriller or period drama is practically a national pastime. Help your customers get ready for their TVmarathons by sampling out your range of hot chocolate, coffee and tea, perhaps alongside a few of your favourite biscuits for dunking. Positioning the two together is a clever bit of merchandising too. • Bolster your butchery. The butcher’s counter will always be a hub of activity in barbecue season, but now’s the time to bridge the gap between burgers and Christmas turkey ordering. If you have a cafe/restaurant or a good relationshipwith a local chef, arrange recipe cards to show customers how they can use those great value low and slow braising cuts, and local game to best effect. Make it easy for them to find other accompanying ingredients they need, fromstock to veg, in-store. You could even bundle them together under a special offer. • Don’t say ‘boo’ to Halloween. Consumers increasingly expect Halloween activity in independent retail – especially farmshops. You don’t need to offer amaizemaze or pumpkin patch, but some gentle theming, thoughtful Halloween/autumnal products, and spooky bakes in any on-site eatery, will certainly drawpeople in. We’ve got plentymore advice on preparing for Halloween (and Christmas) on the Speciality Food website. 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 sometimes voices from small cultures like Laos can get overlooked. WHATWOULD BE YOUR LAST SUPPER? This would have to be spicy Lao papaya salad – we call this ‘Som Tam’ – with a side of sticky rice and lots of chilli of course! WHAT’S YOURMOTTO? Experiences in our lives make us stronger, but do your best today because you don’t know what tomorrow will bring. WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? I can say that when I came to the UK, I thought cheese was very odd (now I love it) but I guess many people would think that some Southeast Asian food is weird. WHAT’S YOUR FAVOURITE BOOK? I’m not a reader, but I do love films! I’m going to choose The Rocket which was shot entirely in Northern Laos. SWEET OR SAVOURY? Savoury every time. @specialityfood 5 MINUTES WITH HATSADEE XAYAVONGCHANCH, YOYO LAOS SAUCES Inside the next issue of Wellness 2026: The health boosting products & trends to know now Italian Food Special Selling Christmas Ideas Storecupboard Essentials Blue Cheese Hot Drinks Breakfast Centrespread Stock up for 2026 300 exciting product ideas for independent retailers To feature your products contact louise.barnes@artichokehq.com 01206 508629