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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“Shop happy”
03 November 2016 Fine FoodEvery year, early October sees a good number of restaurants holding their breath in anticipation. Setting aside the merits of a tyre-maker’s opinion about gastronomy, the Michelin Guide to Britain and Ireland is a plump red book much beloved of chefs. For many otherwise sane and… -
“Six things I learned this year”
03 November 2016 Expert EyeWe are now just about to enter our 45th year at Partridges. So much has been learned along the way and (dare I say it) quite a lot forgotten. However, in every year that passes there is, it seems, an increasing barrage of information attacking… -
“Silly season is on its way”
24 October 2016 Speciality BitesMany of us are just back from SIAL in Paris. Well there are worse places to go for a trade show I can think of! -
Will Torrent: “Chocolate is there to be explored”
14 October 2016 NewsThe star patissier welcomes us into his chocolate-filled world to talk sustainbility, bean origin and more -
“Currency pressure”
07 October 2016 Speciality BitesWhether a fat finger blip or not sterling had already reached a 31 year low against the dollar last week, before plummeting to $1.14 -
“Double trouble!”
05 October 2016 OpinionIt's rare that cheese runs through a period of stability for more than 18-20 months, and we are seeing another of those cyclical surges that are the hallmark of this trade -
“Keeping the faith”
05 October 2016 Cheese TalkOur aim is to produce world class cheese and have it sold world class around the world. What does that take? -
The Interview: Rick Sheepshanks, Stokes Sauces
27 September 2016 NewsWhat drives Rick Sheepshanks, MD of Stokes? Teamwork, professional pride and great taste. Here he shares how he makes it work -
“October is here! How did that happen?”
26 September 2016 On The FarmOur new menu is well under way. Seasonality is key and this month we’re still reaping what we’ve sown earlier in the year. Squashes, greens and root vegetables from our garden coupled with our rare-breed meats give us a taster of what’s to come throughout the… -
“Are the chips down?”
26 September 2016 Speciality BitesI have been thinking this week about chips; not those to have with chips, nor those that used to be called crisps, but those resident on some people’s shoulders!
