Speciality Food September 2025

2 @specialityfood EDITOR’S LETTER 38 60 4 Oliver Lloyd consultant 50 James Grant No6 Pound Street REGULARS 20 Product News 24 TrendWatch: Seasonings 32 Centre Spread: Emmi Cheese Showcase 48 Counterpoint: Cooking Cheese 50 Cheese Uncut 62 Last Words FEATURES 18 lunch! 2025 preview 22 Explore Asian Flavour, Organically 26 20 of the Best Food Halls in Britain 30 Comfort Baked In 34 Raise a Glass 36 Versatile & Flavour-Packed 38 The Big Christmas Cheese Checklist 42 Daring to Diversify: Tillingham 44 Cheese Tourism Booms in Britain 53 Speciality & Fine Food Fair 2025 preview 60 Authentically Asian W elcome to the September issue of Speciality Food , our biggest of the year and packed full of expert intel, inspiration and product recommendations to get your tills ringing and ideas flowing ahead of the upcoming festive season. It's not only Christmas that the Speciality Food team is excited about right now– althoughwe do have a host of seasonal features to get your teeth into, covering cheese and chutneys to puddings and drinks –we also can't wait for the imminent Speciality & Fine Food Fair and lunch! shows. Both aremust-attend events on our calendar every year, and we share insider insight on both in this issue, from the brands to check out while you're on the showfloor to the seminar sessions you don't want tomiss. We also shine the spotlight on some of the finest foodie destinations in the UK right now – from inspirational food halls (are you on the list?) to the tastiest cheese tourismspots. Plus, we look at the increasing appetite for Asian cuisine in the Britishmarketplace and highlight the products that are sure to fly off your shelves in 2025 and beyond; look into why seasonings are taking off in a big way; and share insight into the artisan cheese sector via our cheese news pages, HOLLY SHACKLETON | EDITOR holly.shackleton@artichok 42 29 24 34