People
The fine food industry is full of inspiring professionals with a wealth of experience and expertise under their sleeves – find out what makes them tick and discover their take on the ever-changing market right here
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Natasha’s Law: Steps to success for SMEs
17 November 2021 Food SafetyWith many small businesses unprepared for the new regulations brought in by Natasha’s Law, James Barlow, country manager at Akeneo, describes how SMEs can get back on track -
How to champion authentic Italian products
17 November 2021 Food & DrinkWith the risk of food fraud on the rise, independent retailers can help educate consumers on the joy of genuine Italian food and drink -
Lawrence Barnett, Wonderland Design: “How to make noise on-pack”
16 November 2021 PackagingChallenger brands must think creatively to be seen, heard and loved, writes Lawrence Barnett, owner and managing director of Wonderland Design -
Cheese pairing ideas from Rory Mellis, IJ Mellis Cheesemongers
15 November 2021 Cheese & DairySpeciality Food chats to Rory Mellis of IJ Mellis Cheesemongers about his dream cheeseboard -
Chris Niven, The Lawn: “We are spoilt for choice with local produce”
12 November 2021 Cafe & Food ServiceDiscover the local East Lothian producers that Chris Niven, executive chef of The Lawn, champions -
5 minutes with Emma Heal, Lucky Saint
12 November 2021 ProducersSpeciality Food speaks to Emma Heal, managing director of Lucky Saint, to discover what inspires her about the food industry today -
Talking cheese trends with Paul Heasman of Rowcliffe
10 November 2021 Cheese & DairyWe spend five minutes with Paul Heasman, purchasing coordinator at Rowcliffe, to learn the must-know trends and opportunities in British cheese -
Andy Swinscoe, Courtyard Dairy: “The power of collaboration”
08 November 2021 Cheese & DairyHas Covid-19 strengthened the collaborative spirit in the cheese industry? Andy Swinscoe of The Courtyard Dairy tells Speciality Food his experience -
Cinzia Fontana, food designer: “Experiencing food involves all our senses”
03 November 2021 DisplayAfter Covid-19 hit, most of our senses – smell, touch and taste – were erased from the food shopping experience. Now, writes Cinzia Fontana, food designer consultant at Amo Food Design, retailers can begin to rethink the food experience -
Jules Kane, Chiswick Cheese Market: “Breathing new life into our high street”
02 November 2021 Cheese & DairyJules Kane explains where the idea to start Chiswick Cheese Market came from, and why it's become a hub of local collaboration -
James Grant, No2 Pound St: “Cheese is a luxury”
20 October 2021 Cheese & DairyJames Grant of No2 Pound Street recounts an unexpected meeting of minds with a group of Millennials -
Ben Mckechnie, Epicurium: “Speciality retailers are innovative by nature”
19 October 2021 E-commerceBen Mckechnie, managing director of Epicurium, reflects on the lessons to be learned from how retailers, wholesalers and brands adapted to the pandemic
