Speciality Food September 2025

63 LAST WORDS The final word on fine food ROS ALUNA MEZCAL As I’m not much of a drinker, when I do parta ke in alcohol it has to be really, really good – and that’s exactly what this mezcal is, as well as being a genuinely new taste expe rience compared to the mezcals I’ve sam pled in the past. Lighter and smoother t hanks to its lower levels of smoke, it’s surprisingly versatile. I loved it in a margherita and equally (purists, look away now) in place of vodka in a new take on a tomato vodka sauce for pizza and pasta. An exciting new product to hit shelves. mezcalrosaluna.com BOOJA-BOOJA ORANGE SCRUNCH CHOCOLATE WONDERS Chocolate and orange is a timeless pairing – and with good reason – but it’s all too easy to get the balance off. Thankfully, these new treats fromBooja-Booja tick all the boxes perfectly. The darkness of the chocolate paired with the zestiness of orange, which punches through without being overpairing, is just right, and I loved how the chocolate flakes coating the outside and the honeycomb pieces inside added crunch to complement the rich creaminess of th e truffle. Just sublime. boojabooja.com BIO & ME BERRY BOOST OAT BARS Like many consumer s, I try not to let my busy- ness get in the way of my health goals, but that’s all too easily done when tiredness and time constraints hit. These flavourful and gut-friendly bars are a game- changer, and their reformulation to make the texture softer has made themmore enjoyable than ever. The berry flavour is fruity and tangy rather than having chemical notes, and I’m sure would go down well with all ages. A handy product which ticks a lot of boxes. bioandme.co.uk PARTNER CONTENT THE INDEPENDENT SHOPPER we head straight to New Farm, which is just two miles from the restaurant – they grow the most incredible asparagus you can get. Similarly, when strawberries are in season, we source them fromManor Farm Strawberries, also just down the road. Our meat comes primarily from a company called Walter Rose and I’ve worked with a gentleman named Charlie Cook there for over 14 years. He comes from a family of butchers and handpicks everything not just for the cut, but also for the breed, the farming practices, and overall quality. These aren’t just suppliers; they’re trusted partners who are as committed to excellence as we are. I I actually have quite a different perspective on what ‘local’ means. For me, it’s not just about geography, it’s about relationships, quality, and craft. England is a tiny island compared to most countries, so when I think of ‘local’, I think about what’s available on our isles. For example, we get our scallops from Orkney in Scotland – some of the best scallops in the world and our seafood from Cornwall, including cod and tuna. It’s only around 200 miles from us, which in the context of the UK is nothing. So, while we absolutely support local suppliers, I also believe in sourcing the best the British Isles have to offer, regardless of a strict mile radius. We’ve built long-standing relationships with a number of trusted British suppliers over the past 12–14 years. All of our vegetables are sourced from local British growers. For example, during asparagus season, TomShepherd, Michelin Star chef at Upstairs by TomShepherd TRIED & TESTED It’s hugely important to us to support the local food economy but we define ‘local’ slightly differently. For us, it extends across the whole of the UK, which is still incredibly small when you look at it globally. We don’t have large food markets in Litchfield, but we do have amazing, individual local producers who do one thing brilliantly whether it’s asparagus, strawberries, or meat. Supporting themmeans investing in quality, sustainability, and preserving traditional skills. It also brings a sense of pride and provenance to what we put on the plate. I think what matters most is building meaningful relationships, with growers, farmers, fishmongers, and producers. These relationships are built over years and create a ripple effect: they uplift communities, protect craft and heritage, and allow us as chefs to bring those stories and flavours to life. At the end of the day, we’re the lucky ones who get to put the final touch on ingredients that have been nurtured with care from the start. LIVE LA DOLCE VITA Italians are famed for their savoury delicacies. Pasta, cheese, antipasti, oils and vinegars... the list is endless, and very familiar tomost UK shoppers. But move into the sweet realm, and the consumer recognition of the treats on offer ismuch smaller. M any would recognise a crispy-creamy cannoli, although it’s unlikely that themajority of your customers will have tried one, gelato is an increasingly popular option alongside traditional British ice creamwithin freezers in retailers large and small across the UK, and gianduja is hugely popular – particularly thanks to a pretty ubiquitous jarred chocolate and hazelnut spread – but beyond that, there is plenty for sweet-toothed shoppers to uncover. Nigella Lawson has an outrageously indulgent recipe for a chocolate pasta dish, but there’s no need for your customers to put their aprons on to enjoy the dolce delights on offer. The biscuit sector offers a real treasure trove; amaretti and biscotti are already pretty popular on these shores – soft and hard amaretti serve very different purposes, so stock both if you can – but awareness is also growing of slightly lesser-known options such as cantuccini and baci di dama, and true foodies would be delighted to uncover one they have never seen before, so get researching and stock up. Crunchy or chewy, creamy or crisp, Italian confections often showcase the classic flavours of almond, lemon, hazelnut or chocolate – but keep an eye out for pistachio variants to tap into the British consumer’s seemingly insatiable appetite for all things green and nutty. Of course, dried fruit plays a large role in Italian sweet treats also. Panforte, panettone and its plainer – but no less delicious – cousin, colomba, are well worth stocking, and consider speaking to your Italian wholesaler about whole preserved fruit peels. These jewel-likemounds of glistening tang come into their own at Christmas time, where a number of recipes call for mixed peel (supermarket tubs are pretty dire). There are plenty of ways to live la dolce vita through themagic of smart stocking, so step away fromyour tried and tested savoury favourites and explore the world of sweet Italian delights. For me, it’s not just about geography, it’s about relationships, quality and craft specialityfoodmagazine.com