Latest opinions
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How to get ahead for Christmas with Simon Jones, Forest Deli
08 November 2022 ChristmasSimon Jones, co-owner of Forest Deli, shares his top tips for preparing for the festive season this year -
James Grant, No2 Pound St: “Autumn time for cheese”
08 November 2022 Cheese & DairyJames Grant, owner of No2 Pound Street, discusses seasonal eating and why autumn is a beautiful season for cheese -
Four British chefs cashing in on localism and seasonality around the UK
03 November 2022 Cafe & Food ServicePromoting local and seasonal produce is a key part of indie success. We take a look at four chefs from around the UK who do just that -
Independent shopper: Kevin Dalgleish, Amuse
01 November 2022 Cafe & Food ServiceKevin Dalgleish, head chef at Amuse restaurant in Aberdeen, shares his favourite local producers in Scotland -
5 cheese pairing ideas with Michael Thomson, Mike’s Fancy Cheese
28 October 2022 Cheese & DairyWe caught up with Michael Thomson, owner of Mike's Fancy Cheese, to find out what he likes to pair with cheese -
Championing British cheese with Sunit Mehta, Rowcliffe
24 October 2022 Cheese & DairySunit Mehta, managing director of Rowcliffe, shares his insight into the rise of British cheese and how fine food retailers can sell it -
5 minutes with Kate Salter, Pink Salt Shed
20 October 2022 Start-UpsKate Salter, founder of Pink Salt Shed, shares her mottos, inspirations and last supper with Speciality Food readers -
5 cheese pairing ideas with Heather Copley, Farmer Copleys
18 October 2022 Cheese & DairyWe spoke to Heather Copley, co-owner of Farmer Copleys to find out what's on her dream cheeseboard, and what seasonal pairings she's enjoying -
Best-selling blue cheeses across the country
17 October 2022 Cheese & DairyWe discover the top-performing blue cheeses at cheesemongers around the UK -
Independent Shopper: Jean Dalport, Restaurant Interlude
14 October 2022 Cafe & Food ServiceJean Dalport, executive chef at Restaurant Interlude, tells Speciality Food about his favourite local producers and how he uses them to create something special
