Speciality Food September 2025

54 @specialityfood THE START-UP VILLAGE Each year the Start-Up Village at Speciality & Fine Food Fair is a must-attend for retailers, wholesalers and hospitality professionals looking to explore new products and emerging brands and this year’s event is no exception. For 2025 the Start-Up Village has expanded significantly, welcomingmore than 60 start-up brands from cold-brewed sparkling tea to Scandanavian baked goods to traditional Palestinian chilli paste. Visitors to this year’s event canmeet with brands such as 1386 Patisserie, a design-led luxury patisserie specialising inmacarons and inspired by the architectural grandeur of the Milanese Duomo and the elegance of the 1920s. Honest Umami is on a mission to reframe the conversation aroundMSG. Oftenmisunderstood, MSG is at the heart of this start-up’s flavour-forward range, which includes Pure MSG, 3-2-1 All-Purpose seasoning, Salt & Pepper, and Chilli blends, all crafted to showcase the ingredient’s culinary potential. Bringing a fresh perspective to the humble pickle, Pickle Project is challenging the status quo with a focus on flavour, science, and simplicity. Using only fresh, natural ingredients and an innovative ultrasoundmethod to infuse their brine, the teamhas created pickles with clean, complex flavour and crystal-clear brine – no floating herbs or seeds in sight. INTERNATIONAL INNOVATION In addition to showcasing the Best of British, Speciality & Fine Food Fair welcomes quality products from around the world and this year’s event is no exception. From Belgium and Bahrain to Spain, South Korea and the United States, international innovation is firmly on show. Visitors can also discover CHERICO, a bold new take on hot drinks made with French chicory rather than coffee. Their range is designed for those seeking a low- caffeine alternative, combining natural ingredients with a rich, satisfying flavour profile. FromKorea, Garimi Co Ltd is a specialist sushi nori manufacturer exporting to over 35 countries and managing the entire production process in-house, from raw seaweed selection and washing to processing and shipment. For lovers of tropical fruits, Thailand’s Nanafruits Company Limited offers a wide range of snacks and garnishes including dehydratedmango, banana, pineapple, longan, dragon fruit, and strawberries, available in both retail packaging and bulk options. Bon Bahrain is the creation of two female Bahraini entrepreneurs on a mission to make exquisite artisanal handmade chocolates in Bahrain. Made with the highest quality ingredients, their chocolates are designed to be a treat for the eyes and the palate. The chocolate bonbons are hand-painted with love andmade in small batches to ensure freshness. FOODFORTHOUGHT The Food for Thought stage at this year’s event will be packed with insightful sessions over the course of the two days, from trends insights by thefoodpeople’s Charles Banks and Egg Soldiers’ Kateline Porritt to panel discussions with leading mainstream and independent retailers. The topics covered as part of the programme will include cyber resilience, with Paul Hargreaves of Cotswold Fayre discussing the wholesaler’s recent cyber-attack, a session on the women shaping the drinks industry, ethical sustainability and a discussion on the power of product knowledge and the value of staff training, hosted by Guild of Fine Food’s John Farrand and featuring speakers Mark Kacary of The Norfolk Deli and Stefano Cuomo of Macknade. Mark comments, “In the rush to drive shareholder value, it’s easy to forget that this is a people business. Building close, genuine relationships with suppliers turns you and your team into true advocates for the products you sell. “When it comes to customers, it’s about more than just transactions, it’s about understanding their needs and creatingmeaningful, personal experiences that make them feel valued and understood. I’m looking forward to diving into this conversation and sharing insights on howwe can bring that all-important human touch back to the heart of food retail.” Day one of the Fair will also feature a candid conversation withWilfred Emmanuel-Jones MBE and Alex Emmanuel-Jones, the father and son team behind The Black Farmer, who will discuss the recent expansion of the retail brand and selecting products that align with their values. Alex comments, “Right now, people want more than just a good product – they want to knowwhat a brand stands for. I built this brand by trusting my gut and staying true to what I believe in. This session is about sharing the real, behind-the-scenes stuff: the risks, the wins, and how having a mission can guide you through it all when the market gets tough.” NiamhMcCormack, commercial trends and acceleration lead at Holland & Barrett, will join the discussion ‘Healthier by design: Turning wellness expectations into retail opportunity’, and says, “I’m thrilled to represent H&B at this year’s Speciality & Fine Food Fair. Over the past few years, we’ve begun reimagining our food and beverage range to build a market-leading wellness proposition. It’s a real privilege to share our journey and insights as part of this year’s panel discussion. “More than ever before, consumers are taking ownership of their wellbeing, and proactively seeking simple, everyday ways to support their health. A shift towards non-UPF products is central to this movement, and it’s not a passing trend. To stay ahead, both brands and retailers must explore howwe make non-UPF choices more accessible, better understood, and truly relevant to how people live and eat today.” Danni Horsley, senior brand builder at Elephants Can’t Jump, will be presenting a session titled ‘10 ways to use provenance to supercharge your brand & story’ alongside the company’s MD Bob Bayman, and comments, “Provenance has always mattered - but in 2025, it’s more important than ever. “As consumers demandmore transparency, local produce and retailers seek stronger storytelling, understanding how to use provenance as a strategic brand tool can unlock real commercial advantage. Our session is all about showing brands and retailers how to use it well, and perhaps when to hold back.” Paul Donoughue, owner at Green & Lovely, comments, “Speciality & Fine Food Fair has become a firmdate for our diaries, and it is considered essential to the success of our business. It’s here we get to scope NEWPRODUCTS IN THE SPOTLIGHT While the Start-Up Village shines a light on the newest arrivals in fine food and drink, visitors to Speciality & Fine Food Fair 2025 will also discover a wealth of established names bringing fresh energy to the market. From bold reinterpretations of classic flavours to thoughtful updates to everyday staples, the show is a key launchpad for new product development and a vital meeting point for the industry. out exciting new products and the producers behind them, to catch up with existing suppliers to see what they are up to and to see what new plans we can hatch.” This spirit of exploration and collaboration is echoed across the show floor, with exhibitors using the event to introduce thoughtfully developed ranges that speak to current consumer trends. Ruffingtons, for example, brings the same care and attention to canine treats that might be expected from a high-end human patisserie. Celebrating the emotional bond between pets and their owners, the brand has created a collection of luxurious, hand-decorated dog treats, free from artificial additives and presented in gift-ready packaging. Terra Rossa, long known for its award-winning Arabian delicacies, is launching Zaatar Passata: a UK- made, ready-to-eat sauce featuring tomatoes, garlic, onions, and the bold flavours of Palestinian zaatar. Preserved in the brand’s own Jordanian extra virgin olive oil, it’s a rich, versatile addition to any kitchen. Stillgarden Distillery, an independent Dublin producer, has launched four award-winning Irish aperitifs and liqueurs in the UK. Crafted with botanicals from their community garden, the range includes Berrissimo, O’MARO, Glas 55 and Buí 43. Bold, refreshing and versatile, they’re perfect for spritzes, cocktails or sipping. Gralgo FromCeylon, a premium exporter of authentic Ceylon teas and spices, will be introducing the latest addition to its Ceylon tea range, a Mango & Peach Tea, perfect for cocktails and refreshing blends. “We’re excited to be launching a newnetworking event at the show in partnershipwith Invest NI, whichwill feature a range of delicious Northern Irish products and some key industry insights from the British Independent Retailers Association and the Farm Retail Association. “We will be introducing visitors to our Behind the Counter Club, a brand-newnetworking opportunity, and launching a brand-new app for this year’s Fair enabling buyers to connect directly with producers and navigate the event withmore ease. Plus, new for this year’s event we’ll be celebrating and highlighting quality regional producers fromaround the UK.” Bryony Taylor-Edwards, head of marketing and buyingmanager at Yarnton Home & Garden, said of the 2024 edition, “My first visit to Speciality & Fine Food Fair and it was absolutely brilliant. I discovered some fantastic new brands, I enjoyed the buzzy atmosphere and its handy location, and I placed lots of orders whichwe are excited to receive.” With a richmix of established producers, emerging talent and thought-provoking content, Speciality & Fine Food Fair 2025 is the destination to discover what’s next in fine food and drink, connect with the sector’s key players and stay ahead of the curve.