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4 @specialityfood W elcome to the July/ August issue of Speciality Food . It's been a challenging few months for us all, with wide- reaching impacts few could have envisaged and prepared for, but the chink of light within the fine food industry is now starting to shine through the gloom. Many businesses are finding that their 'new normal' brings with it challenges they feel unprepared for, while some are relishing the necessity to redefine how they work and what they stand for. For this issue we spoke to professionals across the hard- hit cheese industry to uncover their Covid experiences and plans for the future. You can read our findings in The Future of Cheese on page 24. We also look at how independent retailers can start preparing for the Christmas period – a time more important than ever – on page 12, and share plenty of other stocking suggestions and retail advice throughout the magazine. Until next time, stay well. HOLLY SHACKLETON | EDITOR holly.shackleton@aceville.co.uk EDITOR’S LETTER 15 14 16 6 John Shepherd, MD of Partridges 8 Charles Campion , food writer and critic 10 Sue Nelson, The FoodTalk Show REGULARS 15 Trend Watch: Bitter 18 Counterpoint: Selling Cheese Online 20 Centre Spread: Cheese Board 22 Cheese Uncut 38 Last Words FEATURES 10 Navigating Uncertainty 11 Spotlight On: Ahmad Tea 12 Christmas in the Time of Covid 14 Sweet Solace 16 Liquid Assets 24 The Future Of Cheese 30 Essential Products 34 Lessons After Lockdown 36 The NewWave of Condiments