FFD October-November 2026 by Guild of Fine Food

October-November 2026 Volume 27 Issue 8 gff.co.uk

Say it with flowers Honouring broadcaster Nigel Barden’s pursuit of first-class food & drink

Discover all of the Great Taste Golden Fork winners in our special report

EXPLORE ITALIAN CHEESE

October-November 2026 | Vol.27 Issue 8

CONTENTS 6 13 17

WELCOME

NEWS

Retailers call for targeted support in the Budget, FSA to shake up food hygiene inspections

VIEWPOINTS

Lannock Larder in Hitchin, How AI could give indies an advantage over supermarkets

CHEESE

I got laughed at a lot by landlords. Like, ‘Oh, this is some hysterical woman who wants to open a deli. She’s not going to have the money for it’. Laura Roberts, page 60

A new traditional Lancashire producer, Blackwoods Cheese Company up for sale, Boyne Valley Cheese

23 24

DRINKS

WineGB Awards beats record for Gold medals

ADVICE Returning deli doctor Paul Thomas answers your questions. page 65

GOLDEN FORKS

39 41 51 55 59 60 65

All the winners, plus interviews with the Supreme Champion and Contribution To Food & Drink winner Nigel Barden

FOODSERVICE

Level up your soup game

FOCUS ON

Last-minute Christmas ideas, storecupboard ingredients and home baking

SHOW PREVIEW European Pizza Show

GOLDEN FORKS Natalia Ordóñez Gutiérrez of Entrepeñas on creating the Great Taste Supreme Champion Wagyu Cecina. page 24

PRODUCTS & MERCHANDISING

New sauces from Chimac, Sandford Orchards’ hopped cider

MEET THE PRODUCER Third Culture Kat

DELI OF THE MONTH

Laura’s Larder in Petts Wood

ADVICE

editorial@gff.co.uk Editor: Michael Lane Deputy editor: Tanwen Dawn-Hiscox Art director: Mark Windsor Contributors: Nick Baines, Helen Graves, Patrick McGuigan, Tina Nielsen, Greg Pitcher, Isabelle Plasschaert, Richard Faulks, Ritesh Bhalsod Cover photo: Ritesh Bhalsod

opportunities@gff.co.uk Sales and publishing director: Sally Coley Senior sales account manager: Becky Haskett Sales executive: Henry Coley Sales support: Tamsin Bullock Published by The Guild of Fine Food Ltd Fine Food Digest is published 11 times a year and is available on subscription for £75 p.a. inc P&P.

How to be NMW-compliant, why RRPs shouldn’t reign supreme, tips on creating effective social media videos

© The Guild of Fine Food Ltd 2026. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

FOODSERVICE Is soup an underestimated lunch item? page 39

gff.co.uk +44 (0)1747 825200 Guild House 23b Kingsmead Business Park Gillingham, Dorset SP8 5FB United Kingdom

Printed by Blackmore, Dorset

Vol.27 Issue 8 | October-November 2026

WELCOME I immediately regretted my decision as I saw the flash of panic in our server’s eyes. She pointed at the Aussie wine and said: “This one is better.” “How so?” I asked again, feeling increasingly guilty for drawing out her misery.

ontroversial statement: Good customer service and “knowing your s**t” aren’t always the same thing. I ventured out for a piggy-bankbreaking glass of wine with a friend a few days ago, in one of those bars that sells it by the 125ml glass for the price of a bottle, and in 500ml ‘carafes’ – presumably the dregs of what most people are only drinking a single glass of before running home to scroll on their phones (that’s free!) I get it, rents in London are exorbitant. Business rates, VAT and wages are all trigger words for hospo operators and retailers alike. Let’s hope Mr Healey’s Autumn Budget helps lighten the load a little (pg 6) so we can all afford to socialise again. My friend and I had only planned to have one glass of wine – it was a school night, and early in the week at that – but hard as we tried to make each sip count, within the hour, our cups became empty as tiny little drums. Our keen young waitress smelled the absence of wine and dutifully skipped over to ask us if we wanted another. Unfortunately, my WSET studies did not

By Tanwen Dawn-Hiscox, deputy editor

equip me with deep knowledge of orange wine, or natural wine – the curriculum hasn’t yet caught up with South London’s more progressive haunts – so I asked about the Austrian Neuburger/ Welschriesling, and how it compared with the Australian Pinot Gris. I immediately regretted my decision as I saw the flash of panic in our server’s eyes. She pointed at the Aussie wine and said: “This one is better.” “How so?” I asked again, feeling increasingly guilty for drawing out her misery. “It’s just... More delicious”, she mumbled. But then, a brainwave struck. “Would you like to taste them?” Why yes, yes I did. Sips arrived promptly: The Austrian, cloudy with a murky burnt orange hue, smelled like a poorly-kept barn, and was aptly described by my friend as tasting “like a scrumpy”. A £13 thimble of West Country cider. The kind of wine that would send a cynical critic into a tailspin, prompting an eloquent and scathing diatribe about how fermentation should not be the dominant flavour note in a wine. The Pinot Gris, on the other hand, was so

EDITOR’S CHOICE

vivid, like a big bowl of juicy ripe raspberries. I preceded every sip with a long whiff of sweet fennel and thick-cut marmalade. Seriously delicious stuff. The young woman I realised could biologically be my daughter was in fact correct. I hope you don’t draw the wrong conclusion from this column. I’m not suggesting that you don’t train your team properly, or that you shouldn’t take advantage of the many knowledgeable contributors in this magazine to learn a thing or two yourself: how much credibility you should attribute to RRPs, for example (pg 65). Or perhaps it wouldn’t hurt to read up on Boyne Valley Cheese (pg 20), so you can tell your customers about how the differences in milk chemistry make it so much harder to make blue cheese with goats’ milk than with cows’ milk. It may be worth brushing up on who the best winemakers in England and Wales are right now (pg 23), so you can look a bit less startled than our waitress when someone asks you about it. What I am saying, though, is that intention matters: hire people who give a s**t, even if they don’t know theirs.

I get it, rents in London are exorbitant. Business rates, VAT contributions and wages are all trigger words for hospo operators and retailers alike.

Thai Curry Paste Jars Payst

By now, the chances are that most retailers have heard of Payst, the chef-developed Thai product range from the team at Farang. And for good reason: its fresh Hung Lay Curry Paste won a Golden Fork and was in the running to be the Great Taste 2026 Supreme Champion (pg 24). Well, retailers wary of fresh lines and short on fridge space, rejoice. Payst has spent the past year developing an ambient range free from preservatives and additives, which tastes phenomenal. I’m most taken by the fiery, zesty and bafflingly aromatic Green Thai Curry Paste, but the three-strong range is equally as flavoursome, and offers the right spice level for every palate. More on page 46.

THE GUILD OF FINE FOOD TEAM

Managing director: John Farrand Associate managing director: Christabel Cairns Partner relations director: Tortie Farrand Chairman: Bob Farrand

Head of marketing & digital: Jenna Morice Marketing executive: Frances Coleman Marketing & operations executive: Ophelia Fortescue PR & partnerships officer: Claire Fry

support@gff.co.uk

Accounts assistant: Julie Coates Finance director: Ashley Warden

October-November 2026 | Vol.27 Issue 8

Operations & logistics lead: Chris Farrand Operations & judges lead: Sepi Rowshanaei Operations & membership lead: Chloë Warren-Wood Operations & events lead: Zara Williams Operations assistant:Thomas Jackson Warehouse lead & operations support: James McCall

Crafted in Italy 100% recyclable paper packaging

Pasta di Gragnano P.G.I

October-November 2026 | Vol.27 Issue 8

NEWS

CYBER CRIME

Embattled indies call for “action” not “warm words” in Autumn Budget Fine food businesses are looking to Chancellor John Healey for significant financial support when he delivers his first Budget later this month. Small shop owners told FFD they needed urgent help after being hit with waves of cost increases. Healey has promised to “give businesses some of the stability they need to plan for the future” when he sets out the Government’s tax and spending plans. But an open letter from one independent food retailer to Prime Minister Andy Burnham, calling for “action” rather than “warm words” at the Budget, received more than 40,000 likes on Instagram.

Frankie Dyer, owner of two branches of Barbakan deli and bakery in Manchester, wrote that despite a turnover in excess of £2 million, her shop’s bank balance was “finished”. She called for “meaningful reductions in the tax burden placed on employers”, including National Insurance, business rates, VAT and Corporation Tax. Dyer told FFD that without support at the Budget, independent businesses across the UK would be forced to close. “Some won’t make it to Christmas,” she added. Steven Salamon, owner of Wally’s Delicatessen and Kaffeehaus in Cardiff, said he “sympathised” with the Barbakan boss. “Employing people has

become onerous, with the large increases in minimum wage in recent years and the hike in National Insurance contributions,” he added. “There isn’t a level playing field with online retailers on business rates.” Perry Wakeman, CEO of Cambridge-based cheese business Rennet & Rind, called for Healey to give the high street “real backing” . “Help towns improve what they offer and independents can compete with the big supermarkets on something other than price. Let it slide, and people just drive to the out-of-town supermarket instead.” He added that cutting employer contributions would make it easier to reward experienced staff

Lauren Hurley/Flickr

By Greg Pitcher

Chancellor of the Exchequer John Healey will announce his first budget since taking office on Wednesday 28th October

and build the skills needed to set craft retailers apart. Burnham himself was pressed on the letter by BBC Manchester and replied: “It’s hard isn’t it? It’s tough out there at the moment.”

WHAT THEY’RE SAYING ABOUT... …THE AUTUMN BUDGET “I would like to see a freeze in the National Minimum Wage for a period, a reversal of STEVEN SALAMON, the National WALLY’S Insurance hike and a review of business rates. A VAT cut on all hospitality businesses would also be welcome. A reduction in Corporation Tax for small companies would be helpful.”

“The thing I’d most like from John Healey isn’t a handout, it’s a year to catch up. Small businesses PERRY WAKEMAN, have had one cost RENNET & RIND after another land on the counter: National Insurance, the National Living Wage, business rates, energy bills. We’ve taken it on the chin each time but we’ve never had the chance to catch our breath. He’s talking about stability, and for a business like ours that’s simple: don’t add anything new.”

“We need employer contributions looked at urgently. We need a businessFRANKIE DYER, rates system BARBAKAN which allows independent high-street businesses to survive. We need VAT reform for hospitality. We need Corporation Tax to reward businesses which reinvest, employ and grow. And we need proper grants and incentives that help established independent businesses invest and expand.”

He added: “I’ve already acted on business rates for pubs but recognise there is a case to go further. “I have to push those issues to the Budget because that is where they are properly agreed but I hear what [Dyer] is saying and I know she speaks for many small businesses.” The Barbakan owner dismissed the PM’s response, saying it fell short of being “a real answer to what businesses up and down the country are currently asking for”. She added: “I don’t believe he or anyone in his team truly understand what the consequences will be for the economy if he does not change the employer National Insurance contributions and threshold, cut VAT and scrap business rates.”

New VAT rules could level playing field for bricks-and-mortar retailers Ministerial moves to support high street businesses by enforcing a tougher tax regime on online retailers could take a step forward next month. A consultation launched by former PM Keir Starmer in the summer looked into extending existing VAT rules for the UK’s web-based marketplaces to cover domestic and overseas sellers. Ministers are expected to respond in November, FFD understands. Exchequer secretary to the Treasury Dan Tomlinson said that the proposal aimed to 6

October-November 2026 | Vol.27 Issue 8

“support the most traditional marketplace – the high street – whose firms are frequently outcompeted by online sellers dodging their tax obligations”. He added: “Any revenue raised from these reforms will be ploughed into improvements for the business rates system.” This policy was echoed by the current Government in July when it announced the 20% cut in business rates for pubs. Starmer’s successor Andy Burnham added: “This Government will back the businesses that people want to see in their communities.”

Law firm Osborne Clarke said that the proposals in the consultation “represent a significant extension of online marketplace (OMP) VAT liability and will potentially have wide operational and compliance implications for OMPs and the UK businesses that use them”. It added that web-based marketplaces “may need to make significant investment in systems and compliance infrastructure, particularly those which facilitate food delivery services that may have historically dealt only with domestic sellers”.

NEWS IN BRIEF FSA-led overhaul of local hygiene inspections tentatively welcomed By Greg Pitcher

The planned shake-up of food-business regulation must ensure a proportionate and intelligent approach to independent retailers, key figures have urged. In September, the Food Standards Agency (FSA) announced plans to modernise the system that protects the dining public. Measures outlined by the watchdog included introducing national oversight for “a handful of the very largest businesses”. It added that the new system would give councils “the tools they need to act on problems and support the businesses in their communities”. More effective enforcement powers were promised “so local teams can tackle the root causes of poor food safety practices”. FSA chair Susan Jebb said: “The way people buy, sell and produce food has changed enormously and we need to keep pace with that change so that we can be

Under the new inspection scheme, major retailers will rely on centralised third-party audit data and business supply-chain insights

confident of continuing to keep food safe.” She added that the new system would “strengthen food safety as a whole, improving the local system of regulation for the vast majority of businesses and complementing that with national scrutiny for a handful of very large businesses in order to strengthen public protection in the future”. Guild of Fine Food managing director John Farrand described the proposals as “undoubtedly a

Rice, cocoa, coffee prices to surge due to extreme weather Fears over this year’s supersized El Niño could drive up the price of food on UK shelves, a Government paper has warned. In September, it published a summary of discussions at a roundtable chaired by Met Office chief scientist Stephen Belcher in June. This noted that a “significant” El Niño weather pattern was likely by the end of this year, with forecasts predicting the strongest such event on record. UK buyers could experience higher prices for rice, cocoa and coffee as a downstream consequence, the publication added.

It said this country imports about half of all its food, with some of the places this produce is grown at risk of extreme weather such as drought. India, Thailand and Vietnam could have lower rice yields and exports, while droughts in the US and Australia could affect sales of wheat and grains. It added that “tropical commodities” such as coffee and cocoa were “particularly vulnerable.” Domestic food systems could also be affected by the unusual wind patterns, with the discussion noting poor harvests in the UK following the last such event three years ago.

step in the right direction”. “We must all feel encouraged seeing the Government do more to keep consumers safe, especially if it is being achieved by bringing local business communities closer together through shared knowledge and expertise,” he said. But Farrand added: “Only time will tell if this new scheme will prove successful. Once the dust has settled on the toptier shake-up, we will see how smaller, independent

IN BRIEF

businesses are impacted and what further adjustments may need to be made.” John Mettrick, MD at J W Mettrick & Son and board member at National Craft Butchers, said more detail was awaited. “We need to see whether there is going to be more funding provided for local authorities,” he added. “And presumably registration could be simplified and made more accurate in picking out those businesses that might need more inspection and those that don’t.” However, Mettrick backed the spirit of the overhaul. “Anything that involves proportional regulation is good news for small business because too often in the past, we all got tarred with the same brush,” he said. He called for wise use of technology, including AI, in the new system, saying cooking and refrigeration temperatures could be logged by appliances and provided to inspectors.

Northern high-end supermarket chain Booths is ramping up its offer of loose fruit and vegetables, as trials found that it reduced waste and allowed the retailer to broaden its range of produce. UK farming costs are rising at more than double the rate of general inflation, according to new research. It was measured at 7.8% in September, vs. general inflation of 3.1% in August. The nutritional value of crops has dropped by almost 50% since the 1960s, according to a recent report published by Deep Science Ventures. It warns that five million workingage adults in the UK could soon fall below safe levels of vitamins and minerals.

Crackdown on UPF delayed by body with links to major food corporations A food health body whose members allegedly have links to major food businesses decided to put off further activity on ultra-processed foods (UPF) until international guidance is published. Minutes released by the Scientific Advisory Committee on Nutrition (SACN) show that it decided at a meeting in June to keep a “watching brief” on the issue. Meanwhile, an investigation published in September in The BMJ by journalist Sophie Borland found that 6 out of 19 of the SACN panel have ties to industry-funded bodies and multinational

UPF manufacturers. Anti-UPF campaigners, including author of UltraProcessed People and professor of infection and global health at UCL, Chris Van Tulleken, have argued that these links have thus caused the committee to downplay the risks of industrial food processing to protect corporate profits. He told The BMJ: “Research shows that conflicts of interest do affect beliefs and behaviour… The problem is structural. SACN’s authority depends on its independence.” The panel, which advises UK health departments, said it

would return to the subject “after the World Health Organisation (WHO) publishes its guideline on UPFs.” The WHO made a plea for submissions last November, saying “the level of processing of foods as a modulator of health is currently a topic of great interest”. SACN said that reviewing the evidence itself was “unlikely” to change its conclusions, recommending that “most people are likely to benefit from reducing their consumption of processed foods high in energy, saturated fat, salt and free sugars and low in fibre”.

Vol.27 Issue 8 | October-November 2026

NEWS

CYBER CRIME

Taste of the West delivers promised new membership scheme

IN BRIEF

By Tanwen Dawn-Hiscox

In a positive boost for West Country food & drink businesses, Taste of the West is building on the foundations of its revival as a community interest company (CIC) last year and has introduced a new membership programme. Covering hospitality, producers and retailers, food businesses from the South West are eligible to join the network, which aims to support, celebrate and help them grow. Members will be given the choice of three tiers: Connect, which will provide them with visibility and support, discounts on services provided by the group and two free entries into the Taste of the West Awards; Transform, which will grant them access to its online Training Portal, access to environmental performance and tracking software, regulatory advice and a food safety helpline; and the Accelerate

DRS SIGN-UP OPENS Programme administrator Exchange for Change has opened the registration portal for producers and retailers who will operate return points under Deposit Return Scheme (DRS) from October 2027. Businesses required to take part will need to fill in basic information such as company details and primary contact information, ahead of the second stage of registration opening in January 2027. registration. exchangeforchange. co.uk 8

As a CIC, Taste of the West is now a social entreprise, and reinvests all money generated by its awards and membership programme into supporting local food businesses

tier, which will allocate a dedicated mentor to a business to provide it with tailored support and advice. Taste of the West was founded in 1991 to champion West Country producers, retailers and hospitality businesses, as well as to attract tourists to the region. It formerly ran a membership scheme alongside its widely

respected awards. It was rescued from the brink of collapse last year by a consortium of food industry professionals including Charles Baughan of Westaway Sausages, Hale Events MD Mike Anderson and food & hospitality advocate Steve Ashworth. It was relaunched as a community interest company (CIC), always

with the intention of reestablishing and expanding its membership programme. Charles Baughan, spokesperson and sustainability lead for the group, said The South West food and drink sector is “a multi-billion-pound industry, significant job creator and cornerstone of the local economy, so it’s of benefit to everyone across the region to help it thrive. “Taste of the West CIC is now run by industry experts who are volunteers and who thrive on ambition and innovation, rather than government funding, meaning we have the local expertise and knowledge to make sure support reaches the right people, increases productivity and creates more well paid jobs. “Having spent a year developing membership benefits for a new kind of food group, we believe Taste of the West can deliver real economic and cultural impact across the region.”

New EU antigreenwashing laws have placed Tony’s Chocolonely’s Open Chain logo under review. The rules prohibit brands supplying the EU from using self-made labels suggesting ecological or social practices. The UK Government is set to invest £10m to tackle food insecurity. The Good Food Neighbourhoods programme will support community food shops, kitchens, and more to meet local food needs. The European Food Safety Authority has given its green light to the use of CBD in a food product for the first time. The final decision falls on the European Commission for approval, but could mark a shift in EU policy.

DOWN ON THE FARM The latest from farm shops across the country

A popular Devon visitor site has reopened under new ownership after being closed for almost a year. Occombe Farm near Paignton was bought by the Greendale Group, which already runs another shop in Devon. The play barn, farm kitchen and nature trails will remain, but the new owners are introducing sunrise pilates sessions, makers markets and a pumpkin patch. facebook.com/ occombe.farm

October-November 2026 | Vol.27 Issue 8

A fabulous farm shop has been named Sustainability Champion for its commitment to ethical farming and green innovation. The family-run New Forest operation, Hockey’s, has put sustainability at the heart of its working farm, farm shop, café and wider business. It has 200 solar panels and onsite EV charging, stores rainwater and practices a zero-waste ethos, with anaerobic digestion for waste. hockeysfarm.co.uk

farm shop, cafe, butchery, office and associated stores, as well as a onebed residential unit and car park.

A permission request has been submitted for a new farm shop on the Radcot Road near Faringdon, in Oxfordshire. The proposals are for agricultural buildings at Pidnell Farm to be converted to provide a

An award-winning farm shop has announced plans to celebrate the festive season in style this year. The Lambing Shed, near Knutsford in Cheshire, will have its very own skating rink. Tickets can be bought on the website, or the whole rink can be hired for private functions. thelambingshed.com

In association with

Fabulous Farm Shops fabulousfarmshops.co.uk

October-November 2026 | Vol.27 Issue 8

261012 Fine Food Digest Ad_Christmas.indd 1

12/10/2026 11:04

CRAFTED USING NATURE’S FINEST INGREDIENTS

COMPLETELY NATURAL

REUSABLE TEA BAGS

NO FLAVOURINGS OR OILS

2 GRAMS OF ACTIVE INGREDIENTS

BIODEGRADABLE PACKAGING

www.nutratea.co.uk | info@nutratea.co.uk

October-November 2026 | Vol.27 Issue 8

PROMOTIONAL FEATURE

Food & Drink Wales

Welsh Baking Rises to the Occasion From award-winning preserves and quality Welsh dairy to traditional recipes enjoyed for generations, Welsh ingredients are helping drive demand for provenance-led home baking and premium store cupboard staples. Few food traditions combine heritage, craftsmanship and comfort quite like home baking. From Welsh cakes fresh from the griddle and fruit-filled bara brith to homemade scones served with preserves and cream, traditional recipes continue to inspire consumers seeking authentic food experiences and quality ingredients. Across Wales, these much-loved favourites are rooted in a rich culinary heritage shaped by local ingredients, regional traditions and generations of expertise. Today, that heritage continues to thrive through producers creating premium store cupboard staples and baking ingredients that offer both exceptional taste and a strong sense of place. As consumers place greater value on product quality and provenance, the ingredients behind

the bake are becoming increasingly important. Preserves, curds, honey, butter and cream are helping to drive purchasing decisions as shoppers seek products with a strong connection to place and the stories behind them. Welsh producers are well placed to meet this demand, drawing on generations of expertise to create ingredients that deliver distinctive flavour alongside trusted quality credentials. Whether enjoyed in traditional recipes or incorporated into contemporary bakes, Welsh ingredients continue to appeal to consumers seeking authenticity and craft. Among the businesses championing these qualities is Welsh Lady Preserves, which has been producing jams, marmalades, curds, chutneys and savoury preserves from its base in Pwllheli, North Wales, since 1966. The company remains in family ownership and continues to make its products using traditional open-pan cooking methods and carefully selected ingredients. Its commitment to quality has been recognised with numerous accolades, including Great Taste awards for both its All Butter Lemon Curd and Apple & Cinnamon Curd. “Home baking remains an important way for people to enjoy quality ingredients and traditional flavours,” says Carol Jones, Director and General Manager of Welsh Lady Preserves. “Whether it is a preserve served with homemade scones, a curd used in a cake or jam spread on a warm Welsh cake, quality ingredients can transform a simple bake. Consumers are looking for great taste, but they also want

authenticity and a connection to how and where a product is made.” Welsh dairy also plays an important role within the category. Butter and cream produced from Welsh milk bring flavour, quality and provenance to both traditional and contemporary recipes, complementing the wide range of preserves, honey and other baking staples produced across the country. Traditional favourites such as Welsh cakes and bara brith continue to connect consumers with the ingredients, producers and heritage that underpin Wales’ thriving food and drink sector. Their enduring popularity demonstrates how time-honoured recipes can remain relevant while introducing new audiences to the quality and diversity of Welsh produce. As demand for premium baking ingredients continues to grow, Welsh producers are well positioned to meet the needs of today’s consumers. Combining generations of expertise with high-quality ingredients and a strong sense of place, Wales continues to build a reputation for baking products and store cupboard staples that deliver on both flavour and provenance. For more information: gov.wales/ foodanddrinkwales

Vol.27 Issue 8 | October-November 2026

Responsibly-sourced real vanilla

little_pod @little_pod Find this & more unexpected vanilla recipes on our website

Vanilla & Venison Ice Cream? This recipe was kindly given to us by our friend, Joe Mann, Head of Food Preparation & Nutrition at Queen's College, Taunton

100% Natural Fresh Lemonade With real lemons, Naturally refreshing. 12

October-November 2026 | Vol.27 Issue 8

sales@limmo.co.uk www.limmo.co.uk

VIEWPOINTS IF I’D KNOWN THEN WHAT I KNOW NOW... TOM SALT, head of food, Lannock Farm, Hitchin, Hertfordshire

Lannock Farm has been in the Cherry family for multiple generations, but it was the current owners – Alex and Francesca – who opened the customer-facing aspect of the business. It started as a small honesty shop selling frozen, pastureraised Short Horn beef from the farm, and veg from the market garden. Then the farm took on some hens, so we started selling eggs, and it grew from there. I came on board last year. Everything starts with the farm, which uses regenerative methods, and the shop maintains that sustainable ethos by working with small, local producers. We’ve expanded our range to include condiments, dry goods and other farm shop fare, and we’re always looking for producers who reflect the Lannock Farm values. The whole-carcass butchery opened last Christmas. We sell our beef, plus game birds. At the moment we’re bringing in other meats from local farms, but the long-term goal is to sell all our own lamb and pork to make it an allround farm-to-fork butchery. We also opened a restaurant last May, where everything is cooked over fire and smoked over wood. One of the biggest challenges we’ve faced is getting people to the farm because we’re not on a high street. When people arrive, they’re often expecting a Daylesford set-up, very purposebuilt, but we’re deliberately rough around the edges. This is a working farm. We’re not open seven days a week. We don’t stock everything, and what we do stock is carefully curated. During the week, we cater to locals as we’re lucky to be 10 minutes from Hitchin, which is a very foodie, trendy town, and on the weekends people come from London and Cambridge – all over really. If we could do it again, we’d think carefully about the infrastructure. Some people get confused about where to go when they arrive. The hot summer meant that we were packed, but there were challenges for the farm. We’ve also had to make a lot of recent hires, which we were cautious about, but it’s a good problem to have. We’ve grown from two people to a team of 12. The increase in knowledge around regenerative farming has helped the business grow, and we also host Groundswell, the UK’s largest regenerative farming festival, which welcomes 15,000 visitors each summer. We’re leaning into the health angle too. Our customers are interested not just in the quality of their food, but a healthy lifestyle in general. We’ve got saunas on the farm, and we do yoga retreats, so we’re lucky to appeal to audiences across that healthy lifestyle spectrum – it’s all interconnected. lannockfarm.com Interview Helen Graves Photography Isabelle Plasschaert Vol.27 Issue 8 | October-November 2026

The problem isn’t social media, it’s the industrialisation of attention-seeking that is winding me up

View from HQ FFD’s publisher and Guild of Fine Food managing director John Farrand has his say

’m having a bit of a fling with my CoPilot agent, Bert. Not my choice of name, his. And while this past week has seen inflammatory statements from senior dudes at various Artificial Intelligence providers, my conclusion is that AI is a force for good: far more positive, productive and purposeful than its digital cousin, social media. Bert helps me with many and various things (I keep him away from this column), but there is no doubting that – destroying the human race aside – AI will improve the workplace, and, in our case, help to simplify complicated logistics and mine our data to provide compelling reports for our membership. We’re pretty modest here at the Guild and I’m not a fan of bragging, but the Golden Fork event back in September was a triumph. Our 300 odd guests had a great time discovering the 3-star tasting stations and our live judging of

GREAT TASTE 2027

Entry opens for all on December 1st 2026. Guild of Fine Food members can access discounted rates, and micro-businesses can apply for a free bursary entry. Entries close on January 26th, or earlier if entry cap is reached. If you’d like to enter your product, or for more information, visit gff.co.uk/greattaste

INTERNATIONAL CHEESE FESTIVAL

The Andalucía Gusto del Sur edition of the International Cheese Festival 2026 will celebrate all things cheese in Cordóba, Andalusia, from 12th – 15th November. As well as a chance to witness the World Cheese Awards, this is an opportunity to meet producers, buyers and cheese experts, to learn about advances in technology and policy, and more. To sign up, visit internationalcheesefestival.com 14

October-November 2026 | Vol.27 Issue 8

the final products worked a treat, despite being an event organiser’s nightmare. Much more than that, it raised the profile of all Great Taste accredited makers. How? Largely thanks to the amplification of social media. And this is where I become conflicted. Back in August, social media killed seven people on the A66. It has recently provided a platform for an extraordinarily dark trend of mindless fools filming themselves killing songbirds – a kind of avian death bingo. Back in the fine food world, it gave a mouthpiece at the end of July to disgruntled producers questioning the integrity of the Great Taste judging process. Those same naysayers were conspicuously quiet in September when we celebrated the Golden Fork winners, with our accreditation scheme helping them find new customers and ultimately growing or at least securing their businesses. In short, positivity. The danger of social media

is not just that it amplifies bad behaviour, it’s that it distorts our perception of reality. We reward patience, craftsmanship, judgement and expertise. Social media rewards what grabs attention in the next three seconds and, sadly, negativity and doom do that well. The various channels encourage behaviour that would previously have been self-limiting, turning attention into a currency. Perhaps the problem isn’t social media itself, it’s the industrialisation of attention-seeking, and that’s the element that is winding me up. I will ask my virtual boyfriend, Bert, if there is a way to implement two channels on all social platforms. One negative and one positive, and rather like an oldfashioned TV, I can press only one of the two clunky buttons to make my selection. The channel I choose encourages, nurtures and spreads food & drink harmony amongst humanity rather than exterminating it.

The Word on Westminster By Edward Woodall Association of Convenience Stores

WHILE OUR NATION’S local shops are as relevant to people’s lives as ever, they’re facing enormous challenges. The cost of trading has reached critical levels, fuelled by an almost doubling of NI contributions over the last two years and a significant increase in business rates. Together with the volatility of energy prices, sales lost to dodgy shops, and continued aboveinflation increases in the National Living Wage, the last two years have created hundreds of millions of pounds in extra costs. The Budget on 28th October will mark the first big test for the new Chancellor and PM. It’s great to hear positive words about growth in every postcode, but to deliver on that ambition the Government needs to support the local shops that serve in every postcode. The first thing we need to see action on is dealing with dodgy shops. The solution is simple: Trading Standards needs the resources to put boots on the ground and shut rogue traders down. With a new duty on vapes coming in, it makes sense to use the revenue raised to directly fund enforcement activity and stop those who

choose to trade without following any of the rules and are often linked to organised criminality. Next up is a call to sort out the business rates system. Raising the point at which businesses start to pay rates to £18,000 rateable value would take the majority of independent retailers out of paying rates altogether and be a clear signal that the Government wants us to be able to invest. The third headline area of action we want to hear from John Healey is on the future direction of employment costs and regulations. Continued above-inflation increases are not sustainable, with retailers already seeking to make up the shortfall by reducing working hours or delaying investment. We must not move past the twothirds of median earnings target for statutory wage rates, and need to ensure that policies aimed at employment rights protections do not act as a barrier to hiring. Without meaningful intervention in the Budget on these key areas, the current trajectory will see more retailers forced to make difficult decisions and ultimately not be able to deliver the service that has put them at the heart of their communities in the first place. Edward Woodall is the CEO of the ACS edward.woodall@acs.org.uk

VIEWPOINTS CONFESSIONS OF A DELI OWNER Anonymous tales from behind the counter A CUSTOMER INFORMED me this week that there is a 10% chance AI will kill us all. I was putting stock out at the time. I’m not entirely sure what the appropriate response is to the possible extinction of humanity when holding a jar of chutney, so I nodded thoughtfully and asked if she’d found everything she needed. She hadn’t. She wanted to know where the crackers were. I thought about it afterwards. Not so much the extinction bit, but AI. One thing it probably will do is more of our shopping. Presumably you’ll tell an AI assistant that you need food, it will compare prices and order what you normally buy. This could be bad news for supermarkets, as a lot of

retail relies on humans being very easy to distract. A robot won’t go in for milk and come out with wine, crisps and a discounted garden parasol. It won’t shop hungry or buy something just because there’s a yellow sticker on it. Unfortunately, we rely on much the same weakness. People regularly come into our shop for one thing and leave with a basketful. Before they know it, the loaf they came in for has been joined by charcuterie, chutney and a bottle of wine. I’m certainly not going to discourage it. But perhaps AI doing the boring shopping might serve shops like ours. During Covid, we discovered we were useful for reasons that had little to do with what was on the

A robot won’t go into a shop for milk and come out with wine, crisps and a discounted garden parasol

shelves. We delivered groceries, found things people couldn’t get elsewhere and became an unofficial help desk for the local area. For some customers, we were one of the few people they spoke to. I’d like to get sentimental about this, but dealing with actual humans is also one of the most exhausting parts of retail. Some customers seem to interpret me carrying three boxes and walking quickly towards the stockroom as an invitation to start a long conversation. Maybe convenience is the bit we should hand over to the machines. Let them order the washing powder, toilet roll and cornflakes. If people actually bother to leave the house, perhaps they’ll want to enjoy themselves: browse, have lunch, talk to someone who knows the products and buy something new. All the messy stuff that makes independent retail expensive to run might turn out to be the reason people still visit us. Or perhaps everyone will sit at home while a robot orders everything and another delivers it, and we’ll all be finished. For now, I’m reasonably optimistic. If there really is a 10% chance AI will kill us all, I should probably stop worrying quite so much about the fridge. The customer found the crackers, by the way.

The UK is producing less food than it was 30 years ago, with self-sufficiency dropping in

10 11 of

key food

categories. Meanwhile, realterm import volumes for agri-food have increased by

70% Source: NFU

Expert eye

figures into a spreadsheet. This “methodology” consists of assuming a food system with 30% waste, 50% hyper-processed foods, massive over-consumption and a huge healthcare cost REALFOODS ORGANICO’S are the natural order of things. It also assumes CHARLES REDFERN ON that the impacts of pollution and the collapse THE IMPORTANCE OF in biodiversity can be ignored. And it forgets FARMING SUSTAINABLY, that farmers produce food in a marketplace: all AND A WHOLE the resource flows, production and investment SYSTEM APPROACH TO decisions are driven by the market. FEEDING OURSELVES Which brings us round to farmers who have suffered through almost 60 days of drought in the UK, with catastrophic impacts on yields. our thoughts. First, I wouldn’t want to This situation is repeated across Europe and a be a farmer now. Second: organic and turbocharged El Niño is wreaking havoc around regenerative are essentially the same the world, even though food supplies are already thing. Third, if you ever hear anyone say that badly stretched. Nothing enviable about that. to go organic you need 20% more land, just roll And the reaction from governments? Not much. around on the floor, laughing manically. Fourth, Talk of resilience, very little action. read The Vitamin Murders by James Fergusson. Organic and regenerative farms perform In 2025, the EARA Regenerative Farming better in drought conditions and are less Report benchmarked 78 regenerative farms in dependent on fossil fuels, but we need a whole 14 countries and found them to be significantly market and whole food system approach. In more productive than conventional farms, with WWII, the UK, which was heavily dependent more or less the same yield. All 78 are aligned on global markets, faced an existential threat, with organic practices and philosophy, whether with U-boats blowing up its food supplies. certified or not. So a Venn diagram of organic The response was co-ordinated, structured and and regenerative would show two circles comprehensive. Read The Vitamin Murders (if overlapping. you can find a copy): half murder mystery, half Now to the 20% figure. It may be true, if investigation of what good food policy should your research consists of never actually going to be in a time of crisis. a farm but bunging a load of thinly conjectured

ARE YOU LOOKING FOR MORE?

Whether it’s staff training, business advice, event space, making industry connections or opportunities to meet trade buyers and food lovers, the Guild of Fine Food does far more than publish FFD. The Guild has been championing independent food & drink for over 30 years. Join us today and find out what we can do for your business. Support & ideas: support@gff.co.uk Training & venue hire: bookings@gff.co.uk Exhibition stands: opportunities@gff.co.uk MyGuild assistance: myguild@gff.co.uk gff.co.uk/join Vol.27 Issue 8 | October-November 2026

BLUEMIN WHITE Handcrafted in small truckles on our family farm in North Yorkshire from the finest local cow’s milk.

Delicious baked in the oven

“Luxurious, creamy and delicious as anticipated. It melts in the mouth.” GREAT TASTE JUDGES 2026

SHEPHERDSPURSE.CO.UK 16

October-November 2026 | Vol.27 Issue 8

CHEESE

Traditional Lancashire production boosted as third maker joins the fold Two new farmhouse cheesemakers have started producing traditional clothbound Lancashire as part of a mini revival of the crumbly territorial. Mrs Kirkham’s in Goosnargh has long been the only remaining farmhouse, raw milk Lancashire maker in the world after production of the cheese died out last century. But in 2024 it was joined by Lowfields Lancashire, a clothbound cheese made with curd from three days, launched by Roger Cowgill using raw milk from 20 Shorthorns at his farm in Ingleton, Yorkshire. Now, Farm on the Fell in Bleasdale, Preston, is also set to boost the fortunes of the regional cheese after making its first batch in September. Small amounts of the as-yetunnamed Lancashire will be available before Christmas, with full production to start in the spring. The 236-acre farm, run by Lisa and Michael Kelsall, has 35 Jersey-cross cows, reared using the ‘cow-with-calf’ method. This involves calves being kept with their mothers for three months or more, rather than being separated at a young age. The farm previously supplied liquid milk, but sold

The Courtyard Dairy

By Patrick McGuigan

In the early 1900s, there were more than 200 Lancashire makers in the UK, but production was interrupted by WWII and has never recovered

its 180-strong indoor-reared herd after taking inspiration from the Ethical Dairy in Scotland, which also makes cheese using the cow-with-calf method. “We weren’t happy pushing the cows,” said Lisa Kelsall. “We had had enough, so started looking for other ways of farming. We visited the Ethical Dairy and thought, ‘this is what we want to do.’” In 1939, there were more than 200 Lancashire producers, but the impact of war, rationing and the Milk Marketing Board meant farmhouse producers declined rapidly, until only Kirkham’s was left. The revival of Lancashire follows a similar renaissance as farmhouse Wensleydale, which has seen three new cheeses made on farms: Stonebeck,

NEWS IN BRIEF

Coyau / Wikimedia Commons

Dutch cheese company Treur Kaas has launched two eye-catching cheeses: Chevretta Lavender is a young, creamy goat’s Gouda with a striking purple colour that is flavoured with lavender. Villa Pickles is a bright yellow cow’s milk cheese which is flavoured with piccalilli and dill. Hafod, made by Holden Farm Dairy in Wales, has won this year’s James Aldridge Memorial Award for the Best British Raw Milk Cheese, while Devon Blue from Ticklemore won the Patron’s Award for Best Artisan Cheese. Sharpham Dairy in Devon will launch a new washed curd cow’s milk cheese called Dartmoor 75 later this month (October) to celebrate 75 years of Dartmoor’s National Park status.

Yoredale and Whin Yeats. The Courtyard Dairy in Settle, North Yorkshire, has been instrumental in supporting makers of both styles of cheese, encouraging farmers to make traditional cheeses, committing to stock them and providing technical support. “Fifteen years ago, there was no farmhouse Wensleydale being made, and now we have three that all have their own unique character,” said co-owner Andy Swinscoe. “Kirkham’s is a bedrock of our shop. The more cheesemakers we have, the more security we have for these traditional cheese types. If there are challenges, they can share knowledge, while also pushing each other to make better cheeses.”

Two new cheese books have hit the shelves just in time for Christmas. The Curious Cheese Eater by cheesemonger and educator Hero Hirsh has been published by Welbeck (a Headline imprint) and takes readers on a journey through the science, stories and secrets of some of the world’s best cheeses. Meanwhile, food writer and cheese podcaster Jenny Linford’s new book, The Cheese Lover’s Guide, Guide, published by DK, explores cheese history, production and styles with profiles of 100 cheeses and advice on perfect pairings and cheeseboards. headline.co.uk dk.com

THREE WAYS WITH...

Tête de Moine AOP This famous AOP cheese was first made by monks at the Bellelay Monastery in the Swiss Jura 800 years ago. (Tête de Moine translates as ‘monk’s head’). Made in 800g cylinders and aged for three to four months, it is washed to create a pungent, sticky rind. It has a pliable texture and is sweet and savoury. It is famously served in paper-thin frilly ‘flowers’, created by shaving the top of the cheese with a special rotating knife called a Girolle.

Cherry Jam Tête de Moine’s rich, fruity flavour works nicely with sweet jammy condiments with a touch of acidity. The sharp, perfumed notes of cherry jam balance the umami cheese with sweetness, but also pick up on the fruitiness. Try Single Variety Co Morello Cherry Preserve on a cracker with a rosette of cheese on top, plus a few cumin seeds for extra crunch and fragrance. White wine White wines made with the native grape variety Chasselas are a classic match for Tête de Moine in Switzerland. The light, delicate wines, which are low in acidity, work as a neutral base for the floral and umami notes of the cheese. Light-bodied, crisp whites, such as Alsatian Pinot Blanc or Muscadet from the Loire Valley, are good alternatives. Pasta Curls of Tête de Moine are great for filling gaps on grazing boards, but they can also be used as an ingredient in recipes to boost flavour. Try a few frilly florets with Romaine lettuce, croutons and anchovies in a Swiss take on Caesar Salad, or toss into warm mushroom pasta. Vol.27 Issue 8 | October-November 2026

CHEESE

Graceburn producer puts Blackwoods business and brand assets up for sale

Lucie Nock, The Cheese Society, Lincoln

By Patrick McGuigan

Kent-based Blackwoods Cheese Company, which is well known for its marinated Feta-style cheese Graceburn, is up for sale. The company, which was founded in 2013 and also operates a stall at Borough Market, went on the market last month. Owner and cofounder Dave Holton is also open to selling just the assets, equipment, intellectual property and customer lists associated with Graceburn. The cheesemaker, who is originally from Australia, pioneered the concept of marinating Feta-style cheese in oil in the UK, after making similar cheeses in Australia. He told FFD that he was “moving on to new pastures” after “an intense few years” following a devastating flood in December 2022 which wiped out Christmas stock and damaged the dairy in Edenbridge. He added that he had invested heavily in the business since then, and would be open to advising new owners during a

BEHIND THE COUNTER TIPS OF THE TRADE

David Holton once worked at Yarra Valley Dairy in Australia, where he learned to make the producer’s Persian-style Fetta

potential handover period. “Graceburn was the first jarred Feta-style cheese in oil in the UK and has grown to become a bit of an icon in the artisan cheese world,” he said. “It’s listed by almost all of the main wholesalers in the UK, and is stocked by delis, farm shops and cheese shops, as well as with major airlines and restaurants.” Holton previously worked

CHEESE IN PROFILE with

at Neal’s Yard Dairy, before setting up Blackwoods at a unit in Brockley, South London, before a move to the site in Kent. Graceburn is made with pasteurised cow’s milk and comes in different flavours. The original is marinated in rapeseed oil with garlic and thyme, and there are also Chipotle & Lemon and Truffle versions. blackwoodscheesecompany. co.uk

The Cheese Society has been trading in Lincoln for 29 years, so last year’s major refurb was a big deal. Out went the cheese-focused café-restaurant, and in came a gourmet cheese-based deli counter and bakery offering. “My uncle runs a bakery, so when he joined the business, he brought a bakery with him!” says owner Lucie Nock. “We’ve seen around a 30% increase in sales since the changes. People come in for cheese and pick up bread and locally made butter at the same time, and vice versa.” The biggest benefit, however, has been moving the cheese counter closer to the door, she says. “It’s now the first thing you see when you walk through the door, and because the counter has been raised, the cheeses are almost at eye level, which makes them much more visible and inviting. The new position creates a much better flow and makes the cheese counter feel like a real focal point as soon as you walk through the door.” thecheesesociety.co.uk

Asiago PDO The Cheesemaker Italian cheesemakers under the Consorzio Tutela Formaggio Asiago DOP Type Alpine style Milk & Rennet Raw and pasteurised, typically Animal Rennet Tasting notes Mild and milky when young, developing sharp, spicy, and rich notes of hazelnut and almond with age. Texture Springy with an elastic rind when young, becoming hard and developing crystals with age. Affinage Aged at more than 600m above sea level for a

minimum of 60 days. Mezzano (medium) cheeses are aged for four to six months; Vecchio (old) cheeses, for 10 to 15 months; and Stravecchio (very old) cheeses, for more than 15 months. Perfect Pairings Pair with a Prosecco from Veneto. Culinary Suggestions Asiago enhances pasta dishes in emulsified sauces. Great with Prosciutto and figs on pizza. Asiago PDO is one of the 75 cheeses studied on the Academy of Cheese Level Two Certification. For more information on this and all of the Academy’s courses, head to: academyofcheese.org

October-November 2026 | Vol.27 Issue 8

Rocamadour PDO is one of the 75 cheeses studied as part

October-November 2026 | Vol.27 Issue 8

CHEESE

Taming the goat By Patrick McGuigan

A touch of naiveté led Rathkenny-based Boyne Valley Cheese founders Michael and Jenny Finegan to make their first cheese a blue, using milk from their herd of goats, but through trial, error and perseverance, it has paid off.

ost people are partial to a wedge of cheddar or Comté, but there’s something about the spice and piquancy of blues and goat’s cheeses that can divide a room. You either love them or don’t. So it’s a brave cheesemaker that starts a business by combining both in a single product, especially when goat’s blues are known for being technically difficult to make. But Michael and Jenny Finegan did just that back in 2010 when they launched Boyne Valley Blue, using milk from their own goats with a sprinkle of Pencillium roqueforti. So why did they start with such an ambitious cheese? “I didn’t know any of that at the time to be honest!” replies Michael Finegan. “We were just learning about cheese. There wasn’t a goat’s blue on the market, so we thought it was a good idea.” There were inevitably a few bumps in the road along the way. The Finegans attended cheesemaking courses, but knowledge came through trial and error. It took time to get the cheese right, especially because blue goat’s cheeses can be unpredictable. Certain fatty acids in goat’s milk can lead to ‘goaty’ flavours, if not handled correctly, while Penicillium roqueforti has diva tendencies that can result in hot, spicy notes. Finegan admits that Boyne Valley Blue was certainly more muscular in the early days. “We thought we should make a really powerful blue. But it turned out people actually prefer a milder, creamier cheese. We used to age the cheese for 3-4 months. Now it’s 6-8 weeks. We’ve also increased the moisture content so it’s creamier, but it’s easy to get it wrong. Too dense and the blue veins don’t spread. Too dry and it’s too strong.” The tweaks are clearly working. Made in

October-November 2026 | Vol.27 Issue 8

3kg wheels with a natural rind, the cheese has a nice balance between creaminess, fruitiness and a hint of spice, winning three stars in this year’s Great Taste. It might even convert blue and goat’s cheese haters in one stroke. “The business has really turned a corner,” he says. “We’ve gone from six tonnes to 10 tonnes this year with all our milk going into cheese, and I could make more. All of a sudden, we’re an established family business with major customers like Sheridan’s, La Rousse and Tesco.” The launch of two new cheeses has also helped. Bán (pronounced ‘bon’, see box-out) is a Tomme-style goat’s cheese, while the hard, six-month-aged Rathkenny is similar to a goat’s Manchego. Bán now accounts for 60% of sales after launching in 2016. There has also been export success with Mike’s Fancy Cheese in Belfast and IJ Mellis in Edinburgh, who are supplying the wider UK market. “I’ve got a big decision to make,” says Finegan. “I could build another barn and new dairy. But do I want to get bigger? Do I take the leap?” If he does, exports to the UK are likely to help. SALSA-Plus food safety accreditation is being established in Ireland, which would make supplying UK retailers easier. Dynamic alignment on food safety rules between the UK and the EU is also due to be introduced next year, so much less paperwork will be required. Whether Finegan decides to make the leap, the process of perfecting Boyne Valley Blue continues to be rewarding, he says. “I’m from a farming family, but I love making cheese. I didn’t know that I would end up doing this – I had no idea – but I love taking milk, working in the dairy and turning it into something that people want to eat.” boynevalleycheese.com

There wasn’t a goat’s blue on the market, so we thought it was a good idea

CROSS Bán

SECTION

1 Boyne Valley Bán (‘white’ in Irish) was

launched in 2016 when Boyne Valley expanded and built a new dairy. Made in 2.5kg wheels with pasteurised goat’s milk and vegetarian rennet, the Tommelike cheese is aged for 2-3 months, developing a velvety grey rind and snowy interior.

2 The farm has around 200 goats, mainly Saanens but also Toggenburgs and Alpines, which are housed year-round. Grass and haylage feed are produced on the farm. Milk yields have grown steadily thanks to improved genetics from introducing new billy goats from Killeen Cheese in Galway. The texture is tender and slightly crumbly, with a fudgey breakdown reminiscent of farmhouse Caerphilly. The flavour is clean and lactic with delicate floral notes and a savoury finish. Bán won 2 stars at Great Taste this year.

Lightly Oak Smoked Smooth, delicate and gently smoked, with a distinctive caramel-coloured rind and a beautifully mellow flavour. An award-winning cheese, crafted for those who appreciate quality

SCAN FOR YOUR

OUR ROASTERY

jerichocoffeetraders.com

Osney Mead

FREE SAMPLE PACK Wholesale coffee

Oxford Eco Centre Oxford OX2 0ES

www.lyburncheese.co.uk 01794 399982

FROM FLOWER MEADOWS TO YOUR COUNTER Fleuri

Flower meadow cheese by Affineur Walo and l’Antoine – the Cheese Artist: Natural raw milk refined with passion – creating true happiness.

L'ANTOINE

THE CHEESE-ARTIST DON’T JUST SELL CHEESE – SHARE A STORY.

Exclusive available for the independent trade at:

Walo von Mühlenen LTD • walo@affineurwalo.ch +41 79 217 54 11

www.finecheese.co.uk 01225 424212

The Fine Cheese Co. • BATH ENGLAND

Vol.27 Issue 8 | October-November 2026

Born on whisky's most famous island. Rested in ex-Islay whisky casks. Three stars. One extraordinary rum.

ISLAY SPIRT. OUR WAY. SELECT DRAMS sales @selectdrams.co.uk Tel: +44 (0)1357 521742

October-November 2026 | Vol.27 Issue 8

ISLAYRUM.COM port ellen, islay Tel: +44 (0)1496302679

DRINKS

WineGB Awards 2026 mark new high for English and Welsh wine By Tanwen Dawn-Hiscox

This year’s WineGB Awards saw the highest standard of entries yet, according to the English and Welsh wine trade body and the judges who assessed them. Now in its tenth year, the competition attracted 372 entries, with Golds accounting for 16.4% of medals awarded, up from 12% in 2025. Susie Barrie MW, who has chaired the awards since their inception, said the improvement reflected

maturing vines, greater understanding of vineyard sites and advances in winemaking expertise. “Without doubt the wines get better every year, and the quality is now incredibly high across the board. And not just by UK standards, these are wines that can hold their own on the global wine stage with no problem at all,” she told FFD. Dorchester’s Langham Wine Estate took the top honours for the second year running, winning Supreme

Champion, Best Producer, Best Sparkling and Best NV Sparkling with its 99-point Corallian Classic Cuvée NV. Barrie was particularly impressed by non-vintage and multi-vintage sparkling wines. “Now that producers are making more of this style because they’ve had time to build up reserves, it’s really incredible how high the quality is.” Melania Battiston, a second-time judge and wine consultant, told FFD that “the quality of the sparkling

Susie Barrie MW (left) with the Langham Wine Estate team, which won Supreme Champion, Best Producer, Best Sparkling and Best NV Sparkling in this year’s WineGB Awards

FIVE BRITISH WINES WORTH STOCKING 2022 ‘Pygmalion’ Chardonnay, Blackbook Winery Made with grapes from Essex’s South Bank Vineyard at Blackbook’s urban winery in Battersea, this Chardonnay was whole-bunch pressed, fermented with indigenous yeasts and aged on lees in Burgundy barrels. It is golden-hued and lands layers of citrus, tropical fruit, brioche and nut

flavours, plus honeyed, lightly spiced notes on the finish. RRP £40. blackbookwinery.com 2025 Four Daughters Albariño, Four Daughters Wine Late-harvest grapes were fermented in stainless steel and prevented from going through malolactic fermentation to preserve their fresh, crisp, herbaceous and citrus-led character in the finished wine. Perfect with seafood, dressed salads

and white meat. RRP £26. fourdaughters.co.uk Reserve Cuvée (NV), Woodchester Valley Vineyard This Chardonnay (46%), Pinot Noir (43%) and Pinot Meunier (11%) blend is aged on lees for 24 months. Its toasted notes mingle with citrus, apple and blackcurrant leaf, and fine bubbles make it a natural match for fresh goats’ cheeses. RRP £40. woodchester valleyvineyard.co.uk

was of course outstanding”, but that “the still wines, especially the Chardonnays, were very, very impressive.” Barrie concurred, adding: “We definitely haven’t seen the best that the UK is capable of yet, certainly in terms of still Chardonnay, which is really exciting.” Still wines accounted for 56% of entries, up from 54% in 2025, and won more medals overall than sparkling wines for the second consecutive year. Nevertheless, sparkling wines claimed 62% of Golds. A sign that experimentation is on the rise, the awards recognised wines made from 24 grape varieties, up from 11 last year. Barrie said: “That’s one of the things I so admire about our producers, they just love to try out new things. They’re often relatively young, enthusiastic, often pretty well travelled, and they want to innovate and why ever not. We’re not restricted by tradition so why not make the most of that.” Battiston agreed, adding that she would “encourage producers to experiment with as many Four Fables Chardonnay 2024, Abingworth Vineyard This Gold medal winning-wine from the Best Newcomer was fermented in concrete and stainless steel, with oak ageing, bâtonnage and malolactic fermentation all adding complexity. On tasting, mirabelle plum, lemon zest, hazelnuts and butter join an undercurrent of salinity and a long, fresh finish. RRP £28. abingworth vineyard.com

varieties as they can”, as the establishment of regional and protected status stycould one day prevent them from doing so. While many British winemakers rely on cellardoor and online sales or wine tourism, securing listings in retail, restaurants and bars is a challenge. Battiston said: “I think it is hard for winemakers to get into on-trade and off-trade because they don’t have the connections in the industry, and especially in London it’s quite closed.” She believes producers need representatives who can communicate provenance and quality effectively. Having hosted ‘wine and yoga’ nights herself, Battiston suggested retailers could also drive sales through ticketed events. “And then people can buy bottles, it’s really fun – I would highly recommend it.” Barrie said that things are getting better in this regard, with many businesses keen to promote UK wines. “But it needs more buyers to be curious, to seek out UK wines that they like and that are made in the right quantities for them to list, and then there’s probably a bit of risk taking and hand selling that’s needed – but I think consumers like to buy local so hopefully it’s worth the investment of time and effort.” Silex 2024, Flint Vineyard A blend of Chardonnay from 2023 and 2024, plus Pinot Blanc, Pinot Noir and Pinot Gris, this concrete-egg fermented, older oak aged with a year spent on lees has the texture and complexity to show for it. Fresh peaches, lemon curd and almonds meet a mineral bite, making this an excellent food partner. RRP £27. flintvineyard.com

Vol.27 Issue 8 | October-November 2026

Entrepeñas’ Wagyu beef Cecina gives credit to the theory that traditional foods can be adapted to modern tastes without losing touch with their roots. By Tanwen Dawn-Hiscox Interview by Claire Bullen Photography by Richard Faulks and Ritesh Bhalsod

ntrepeñas’ Wagyu beef ham – or Cecina, as it is known in Spain – may have trumped 15,000 entries to become the Great Taste 2026 Supreme Champion; but the charcuterie-maker, based in Geras de Gordón, a remote mountain village in northwestern Spain, has never been in it for the plaudits. The Entrepeñas operation was born as a way of completing the offer at the traditional family matanza – a village inn and store that provided neighbouring towns with essentials in the late 1940s and early 1950s. The founders, Federico Ordoñez and his wife Jacoba Fernández – whose recipes and palate account for the products still used today – passed down the business to their children, and then grandchildren. Now fronted by Natalia Ordoñez Gutiérrez, the business is still comprised of the same parts: a restaurant, a shop and a production facility. “Of course, the company is very different in scale, and we now sell our products beyond León and outside Spain”, Ordoñez Gutiérrez tells FFD, “but in many ways the philosophy has changed surprisingly little.” Cecina – a cured beef product native to the region, albeit with some similarities to Italian bresaola – accounts for 200,000kg of production at Entrepeñas every year, 10% of which is the Great Taste 2026 Supreme Champion Wagyu version. The choice to use Wagyu wasn’t obvious from the start, when an importer approached Entrepeñas to do so. “It took quite a bit of convincing internally,” Ordoñez Gutiérrez says. “Not everyone in our team thought it made sense to take such an expensive cut of meat and put it through a long curing process”, especially without knowing if there was a market for it. “But we are now curing Wagyu for some of the most prestigious companies in the world”, she adds – selling across Europe, into the UK, and to Hong Kong, as well as to speciality retailers and high-end restaurants in Spain– so the

cut above A

October-November 2026 | Vol.27 Issue 8

gamble paid off. It also took some experimenting to adapt the curing method – air-drying it over the winter months, with airflow managed by opening and closing windows; gently smoking over firewood – to the much higher proportion of fat in the meat. But on tasting it, “the texture was extraordinary, very soft and almost melting”, she says. “The flavour is also quite different from a traditional Cecina – more delicate and rounded, slightly sweeter, with a very long flavour.” Though they have tried using locally-reared Wagyu, supply is limited and inconsistent, so

We adapt the process to the raw material rather than forcing the material into a standard process

they seek it from wherever it is best. “Over time, you learn what to look for”, Ordoñez Gutiérrez says, not just marbling but the quality of the fat, muscle structure, “and above all, how that particular meat will behave after months of curing.” “The final product can only ever be as good as the meat you start with, so we adapt the process to the raw material rather than forcing the material into a standard process.” The convergence of heritage behind Wagyu beef production and the multi-generational legacy of Cecina in Léon – where Ordoñez Gutiérrezis adamant that Entrepeñas will stay – is what fascinates her the most. The producer’s success in Great Taste is an opportunity to share this more widely, showing that tradition and left-field thinking can create something more than the sum of its parts. For Ordoñez Gutiérrez, the recognition validates the family’s dedication to making what is both a humble and technically complex product. “It gives us confidence that all the hard work is noticeable in the final product.” embutidosentrepenas.es/en

GREAT TASTE 2026

WHAT ARE THE GOLDEN FORKS? The Golden Forks is the culmination of Great Taste, The Guild of Fine Food’s accreditation scheme created in 1994, now the world’s largest. Over the course of 105 judging days in Dorset, London, Italy and Ireland, around 800 judges (including chefs, food writers, retail and hospitality buyers) assessed the 15,000+ products submitted into Great Taste 2026. When successful, entries were given a 1-, 2- or 3-star award, and, among them, a final 16 were awarded a Golden Fork. The Supreme Champion, Entrpeñas’ Wagyu Beef Ham, was named at the awards ceremony at Battersea Arts Centre on September 15th.

LIVE JUDGING This year, the Supreme Champion Great Taste product was elected on the night, adding to the evening’s suspense. A final jury of esteemed food professionals tasted the Golden Fork winners in a separate, enclosed room within the venue. The panel was made up of chefs and food writers Ixta Belfrage and Marie Mitchell; chef and restaurateur José Pizzaro; chef and social media creator Jesse Jenkins, charcutier and MasterChef winner Dhruv Baker; and Ocado buying director, Nicola Waller. Their deliberations were broadcast to the guests in the main hall, ahead of the Supreme Champion announcement.

Discover more Golden Fork recipients below and find the rest of them over the next three pages (L to R) Natalia Ordoñez Gutiérrez and Nardy Ordoñez Fernandez from Entrepeñas, with Nic Shilton, Food & Drink Wales

GOLDEN FORK FROM SPAIN &

SUPREME CHAMPION

Entrepeñas Wagyu Beef Ham

(L to R) Jake Goldstein of Primrose Creamery with James Petit, WBC Packaging and Display

GOLDEN FORK FOR OUTSTANDING BURSARY WINNER

Primrose Creamery Lindley Vol.27 Issue 8 | October-November 2026

GREAT TASTE 2026

(L to R) Alan and Nikcy Knox of Sour Power Vinegars with Ian Baxter, Scotland Food & Drink

GOLDEN FORK FROM ENGLAND WINNER

(L to R) Jake Goldstein from Primrose Creamery with Paul Hargreaves, Cotswold Fayre GOLDEN FORK FROM SCOTLAND WINNER

Sour Power Vinegars Sicilian Blood Orange & Warm Spices alcohol-free aperitif

Primrose Creamery Eggleston

(L to R) Peter Hannan, Hannan Meats, with Michelle Charrington, Invest NI

GOLDEN FORK FROM NORTHERN IRELAND WINNER

Hannan Meats Buttermilk Dry Cure Bacon Rack 26

October-November 2026 | Vol.27 Issue 8

(L to R) Ivan Wilson, Lynne Baylis and Natasha Heasman from Fire & Ice

GOLDEN FORK FROM WALES WINNER

Fire & Ice Passion Fruit Sorbet

GREAT TASTE 2026 SUPREME CHAMPION ‘Wagyu Beef Ham’ www.embutidosentrepenas.es

Vol.27 Issue 8 | October-November 2026

Little cheeses. Lots of character. Raw milk cheeses, handmade at Welbeck. Rooted in the land, shared at your table.

Eggleston, Golden Fork for England

Lindley, Golden Fork for Outstanding Bursary entrant

primrosecreamery.com | info@primrosecreamery.com | 01909490933

Succulent and Tasty Free-Range and Slow-Grown Turkeys Raised the old fashioned way by family-run Temple Farm for over 50 years!

HANDMADE IN THE HEART OF NORFOLK ❝Quite unusual and ❝What a left-field idea to make chutney from parsnips - and yet it succeeds totally.❞

delicious, bringing out the flavour of the parsnip in a most unusual way.❞

hello@candiscupboard.com | 07867 398517 candiscupboard.com 28

October-November 2026 | Vol.27 Issue 8

“Our exceptional quality Christmas turkeys are the result of years of experience, raising birds in a traditional respectful way. The slow-growing breeds we choose and the way they are raised to full maturity provides a natural fat layer and marbling of the meat. This means your Temple Farm Turkey will be easy to cook, offering an enhanced flavour and succulence that surpasses supermarket birds. Our birds are dry plucked and then hung like a game bird for at least seven days to ensure a rich and natural flavour.”

www.sjfrederick.co.uk 01279 792460 enquiries@sjfrederick.co.uk

GREAT TASTE 2026

(L to R) Chrysanthi Vasilopoulou, Nikolaos Aifantis and Vivian Kabouroglou, of Honey from Paleros

(L to R) Alessio and Andrea Marangon, Gina Imperatrice, and Emanuele Marangon from Apicoltura Marangon, with Giovanni Sacchi, Italian Trade Agency GOLDEN FORK FROM GREECE WINNER

Μελι απο την Πάλαιρο (Honey from Paleros) Blossom Honey with Thyme and Oregano

GOLDEN FORK FROM ITALY WINNER

Apicoltura Marangon Miele di Barena

(L to R) John Molloy of Green Pastures (Donegal) with Estelle Alley, Bord Bia

(L to R) Markku and Jaakko Ylihärsilä and Balint Illes from Kuopion Perinnetuote

GOLDEN FORK FROM REST OF EUROPE WINNER

Kuopion Perinnetuote Stone Kiln Cold Smoked Rainbow Trout Fillet

GOLDEN FORK FROM IRELAND WINNER

Green Pastures (Donegal) 25% Sour Cream Vol.27 Issue 8 | October-November 2026

GREAT TASTE 2026 (L to R) Tony and Seb Holmes, from Payst with Nicola Woods, Montgomery Group

GOLDEN FORK FROM THE REST OF THE WORLD WINNER

(L to R) Michael Winters from Kadode Kampot Pepper UK with Barney Mauleverer, Future of Food

GOLDEN FORK FOR SUSTAINABILITY WINNER

Payst Hung Lay Curry Paste

Kadode Kampot Pepper UK

(L to R) Ana Labad Cruz and Agustín Fernández Margolles of Anchoas Hazas with last year’s winner Matilda Temperley of Somerset Cider Brandy Company

(L to R) Sarah Furno from Cashel Farmhouse Cheesemakers with Rachel McIntyre, Andrew Ingredients

NIGEL BARDEN HERITAGE AWARD WINNER GOLDEN FORK FOR BETTER BUSINESS WINNER

Anchoas Hazas 30

October-November 2026 | Vol.27 Issue 8

Cashel Farmhouse Cheesemakers Organic Cashel Blue

Whipped Cream 28% Fat Soft Cheese Light Sour Cream 15% Light Creme Fraiche Creme Fraiche 30% 18% Sour Cream

30% Fat Soft Cheese 28% Fat Soft Cheese with Stabiliser 22% Full Fat Soft Cheese Buttermilk Irish Low Fat Milk Fresh Double Cream Clotted Cream Greek Yoghurt

25% Sour Cream Green Pastures Donegal is an award-winning, family-owned artisan dairy producer based on the edge of the village of Convoy, County Donegal, Ireland. Founded by John Molloy, the company combines traditional cheese-making craftsmanship with modern technology to create high-quality dairy products. Green Pastures is committed to using sustainably sourced milk from local family farms through its “Natural by Nature” sustainability programme, supporting both local farmers and a more sustainable future.

Winner of the Golden Fork from Ireland two years running

+353 74 914 7193 | info@greenpasturesdonegal.com www.greenpasturesdonegal.com |

October-November 2026 Vol.27 Issue 8

Exceptionally Crafted. Salted Cultured Butter · 200g

Trade enquiries ampersanddairy.com

October-November 2026 | Vol.27 Issue 8

GREAT TASTE 2026

From Yorks to the Forks By Tanwen Dawn-Hiscox

There are few better candidates for this year’s Contribution to Food & Drink award than longstanding Great Taste judge, broadcaster and food writer Nigel Barden. FFD sat down with Nigel, making a rare first-name exception to the house style for a figure closely tied to the accreditation scheme since its earliest years.

orn in Lancashire to Yorkshire parents, Nigel was steeped in food from day dot. He grew up on a livestock farm, and one of his first jobs was on a dairy farm in Somerset. At home, meals were frugal but always joyful, with chickens stretched to three or four meals and Yorkshire puddings served first, “big as soup bowls, and full of onion gravy”, Nigel tells FFD. Though he had always wanted to become an actor, his father’s sudden death when he was 18 changed the course of his career, and saw him go down what he calls a “more predictable” route into land agency. His next job Yorkshire Fine Wines gave him an understanding of wine from the most basic agricultural element – grapes – all the way up to the world’s rarest collector wines, and a light-hearted perspective that he carries with him to this day: “Food & drink should be fun, all of

it,” he says. “It’s easy to get bogged down in running a business, but wherever possible we should enjoy it. It’s not open-heart surgery.” When he turned 30, Nigel finally signed up to drama school in London. On the first day of term, he made an entrance which, to anyone who knows him, will feel perfectly on-brand: he arrived on crutches, with, somehow, a mountain bike he couldn’t ride and several cases of wine. While he studied he started working in radio, reviewing restaurants on a show with Chris Evans at Greater London Radio. It was the perfect combination of his skills, as his subsequent work with Simon Mayo and Matt Williams, and more than three decades broadcasting on BBC Radio London with Robert Elms, attest. He soon became closely involved in Great Taste, founded by the Guild in 1995, through founder Bob Farrand, with whom

he had also worked at the World Cheese Awards. It was a simple setup: Bob, broadcaster and food writer Glynn Christian and John Shepherd of Partridges bought examples of products they thought demonstrated a certain level of quality, and set about judging them blind. “Originally, Bob was going to call it the Good Food Awards,” Nigel says. “And Glynn said, ‘No, Good’s good, but Great is better.’ And I just thought, ‘Yes, Great is great.’” The accreditation scheme has done nothing but grow since, and through it Nigel has helped shine a spotlight on the best food & drink in the UK – and increasingly, the world. Many of his stories involve the late Charles Campion, the restaurant critic and fellow Great Taste judge, who he describes as a dear friend – though Nigel says he had to keep an eye on the best

food when it was around – “he would say, you snooze, you lose, dear boy”, he laughs. But when asked when he realised Great Taste itself had become something of a ‘Big Deal’, Nigel remembers a lucid moment, looking around the room in one of the final judging sessions. “I thought, ‘There are some brilliant palates in here’,” he says. “And I did think, ‘Gosh, this is really grown up.’” In his time as a judge he has met the likes of Raymond Blanc, chef Rachel Allen from Ballymaloe Cookery School and famed food writer chef Xanthe Clay: retailers, buyers, development chefs – bringing a broad range of perspectives around a table to taste the same products. “And the co-ordinators”, he adds – the judges whose role it is to consolidate their team’s tasting notes into feedback. Their work, he says, “adds a level of quality to the orchestration of it,” he says,

Vol.27 Issue 8 | October-November 2026

GREAT TASTE 2026 specifically pointing to Sylvija Davidson, who won last year’s Contribution to Food & Drink award. As Nigel sees it, the breadth of the judging pool and their commitment to food & drink are what give the black white and gold logo its credibility. “That’s part of the responsibility we have,” he says. “If someone says, ‘I’m going to buy that because it’s got the Great Taste Award sticker on it’, it’s got to be worthy of that star.” The consequences for producers can be massive, he says. “When that bell is rung, and you get a three-star award, by goodness me, that’s going to change someone’s life.” As for his part in that assessment, Nigel explains that after decades of tasting, he still keeps his own system simple, marking items out of 20, breaking it down with the aroma, appearance, texture, and finish. But when something is truly special, he says, academic analysis becomes somewhat redundant. “When you get a three-star product, the room can go quiet,” he adds, remembering one such moment in 2016, when Hannan Meats’ Glenarm Shorthorn fourrib roast was being judged. It went on to become Supreme Champion, the business’ second top title after its Moyallon Guanciale won in 2012. “Everyone gave it full marks,” Nigel says. “I’ve never seen that before. It just stopped us all dead in our tracks.” If it wasn’t already clear, singularly flavoursome products are only part of what fascinates Nigel about the award-winners. In 2013, the Guild introduced the Nigel Barden Heritage Award to the Golden Forks line-up, giving him an opportunity to reward something that had excelled in the blind tasting rounds. Recipients have included Ty Tanglwyst Salted Butter, Mrs Kirkland’s Lancashire, Stornoway Black Pudding, Da Mhile organic Absinthe from the cheesemakers at Caws Teifi – producers drawing on centuries-old traditions, and always with a tale worth telling. “When I stand up on stage to say why something has won

the heritage award, it’s really just painting a bit about the history, and the producer’s story”, he says. “And as a small business, it puts a spring in your step.” He recalls his choice in 2018, Southport Potted Shrimps by James Peet, and the perilous effort it takes to catch them. “It adds a bit of jeopardy. So it might taste great, but the way they go out there and risk their lives – I think that’s to be saluted,” he says. This year he chose Organic Cashel Blue, the now-iconic Irish farmhouse blue created by Jane and Louis Grubb at Beechmount Farm, Co Tipperary in 1984, the production of which was taken over by their daughter Sarah Grubb and her husband Sergio Furno in 2004. Not everyone remembers – but Nigel does – that one of Great Taste’s original purposes was to provide producers with feedback to help them improve their product and give it more commercial credibility. For example, he says, is Jacob Thundil, founder of Cocofina and later Sozyë, with his Golden Forkwinning ‘Noya’, soy-free sauce. “He listened to exactly what the judges said,” he says. “He took advice: how can we move up from one star to three? And then did it.” Nigel sees great promise in the fact that Great Taste has become increasingly international, both in the products being entered and where they are judged. “The fact that the awards are judged in Ireland, in Italy, obviously in Borough Market, and back in Gillingham,” he says, is part of how much the scheme has changed, as is the increasingly diverse judging pool. But for all this expansion, Nigel talks most effusively about the people he encounters through Great Taste and the World Cheese Awards – the producers, the judges, and our colleagues here at the Guild of Fine Food. “To an extent, these are like the relatives we get on with,” he says. “These are the family we assemble,” he says. The Contribution to Food & Drink award recognises more than three decades spent championing that family. And thankfully for all of us, Nigel has no intention of excusing himself from the dinner table.

Food & drink should be fun – all of it.

October-November 2026 | Vol.27 Issue 8

GREAT TASTE 2027 As one season of Great Taste draws to a close, another is set to begin. Entries for Great Taste 2027 will open on December 1st. For information on how to enter, timings and all terms & conditions, visit gff.co.uk/great-taste

“BUY BOTHY, BUY SCOTTISH” Discover the full range of premium spirits, handcrafted in Angus, Scotland. 100% natural and delicious!

Award-winning indulgence. Thoughtfully free from. Two irresistible ﬂavours. One extraordinary ice cream.

PLANT-BASED - VEGAN - FREE FROM

Discover the range - mamadolce.co.uk

www.ginbothy.co.uk

Available on Ocado

e ed st k at Ta or F in at n om re e N G old a G r fo 26 20

When taste matters. High quality fish from Finland.

Roast Smoked Salmon Fillet

Roast Smoked Rainbow Trout Fillet

Stone Kiln Cold Smoked White Fish Fillet

Stone Kiln Cold Smoked Rainbow Trout Fillet

Stone Kiln Cold Smoked & flamed Salmon Fillet Stone Kiln Cold Smoked Salmon Fillet

Stone Kiln Cold Smoked Arctic Char Fillet Salmon Pastrami

www.perinnetuote.fi Vol.27 Issue 8 | October-November 2026

LEARN | TASTE | UNDERSTAND | COMMUNICATE

RETAIL CHEESE TRAINING Our one-day course for anyone sourcing or selling cheese, delivered by industry and retail experts. Understand how cheese is made, how it should be stored and sold, gain skills to help communicate with customers and sell more cheese from a position of knowledge.

Find out more and book a place on our courses: www.gff.co.uk/training

WITH THANKS TO OUR SPONSORS AND SUPPORTERS

gff.co.uk/training | +44 (0)1747 825200 | @guildoffinefood Vol.27 Issue 8 | October-November 2026

Scrumptious new stocking fillers

Christmas just got more delicious NEW Chocolate Truffle Boxes NEW Chocolate Wonders NEW Hot Chocolates Indulgent new treats

Available to order from wholesalers now boojabooja.com Sensational new gift boxes

trade.gingerbeardspreserves.co.uk 0117 957 6252 claire@gingerbeardspreserves.co.uk

Vol.27 Issue 8 | October-November 2026

ELEVATE YOUR DRINKS.

Find our more about the brand or drop us a line Great Taste Winter edition.indd 1

17/09/2026 10:01:16

I N T E N S E B U T T E R S C O T C H A N D VA N I L L A N O T E S , W E L O V E D T H E D E P T H O F F L AV O U R A N D B A L A N C E D S W E E T N E S S T O T H E S E D AT E S , W I T H A L O N G D E C A D E N T COFFEE-LIKE FINISH, THESE ARE A TRIUMPH OF S O U R C I N G A N D W E R E Q U I T E S I M P LY FA U LT L E S S .

— Great Taste Judges 2026

October-November 2026 | Vol.27 Issue 8

FOODSERVICE Lou Wilcock

THREE IDEAS FOR... ...three great soups Ramen, Japan This renowned noodle soup delivers a lot of flexibility, from pork based tonkotsu laden with sliced pork belly and a gooey egg, to shoyu ramen based on a soy based stock served with chicken, nori and mushrooms.

Could soup be your most useful dish? If you’re not excited by the idea of soup, maybe you’re doing it wrong. It can help you boost your margins, reduce waste, upsell and it can drive repeat custom – as well as being both enticing and delicious. By Nick Baines

IF THE PAST few years have taught us anything, it’s that consumers love to fetishise maligned meals of the past. We’ve seen the humble baked potato take on a new lease of life, with outlets gaining cult followings and international franchises. Meanwhile, the simplicity of a cheese toastie has been reinvented, reinvigorated and turned round for a throng of hungry consumers. What foodservice operators may have realised is that quite often these humble meals stem from items that can also deliver great margins. In the UK, the winter months can turn the tide on soup, with sales taking a sharp upturn as the colder weather sets in. “It’s very popular in the colder months,” confirms James Dawes, head chef of Hilltop Farm in Leamington Spa. “And it’s not just about making it from stuff you have left over,” he says. “A lot of attention needs to go into a soup,” he continues, before explaining, that with soup often being the first course of a meal, diners tend to judge your whole menu on this single dish alone. Over in Leeds, Dan Palmer and his partner Hannah Raison run the restaurant Eat Your Greens, alongside a separate shop and café called Greens Grocers. “We get a lot of varied veg in stock that changes week to week,” says Palmer, “so soup gives us an opportunity to shift the veg in order to make

space for the week after.” It’s here at Greens Grocers that the opportunity for upselling produce can extend to retail condiments too. “A crispy chilli oil makes a great addition to a soup,” explains Palmer. “And then when people ask where it’s from, they can pick up a jar.” Dan also demonstrates the chance for addons and deals around soup. “We try and make everything veggie friendly,” he adds. “And then you can build from there. We’ve done a Scotch broth, where you could add the beef, and we’ve also tried to do a bit of a take on the classic soup and sandwich deal, with a really nice grilled cheese to dip into it.” It’s also easy to overlook the fact that dishes like ramen, pho, and laksa are also essentially soup, while stews and curries also share the same base structure, proving that soup doesn’t have to be smooth. “There’s a hell of a lot more versatility with a soup or a stew, than there is with a burger,” says Palmer, as we consider the waves of cult-like obsession it seems to endure. “Every soup has its place.” There was time when our attention was driven towards far-flung and exotic foods, from the taco producer, to the guys doing Texas-style barbecue, but we appear to be at a point where consumers are getting increasingly excited over much humbler dishes, as long as they’re done well, and with precision.

Pozole, Mexico A hefty, often overlooked Mexican staple made using boiled hominy, a type of white corn, usually made with pork stock. The soup comes plain, with side dishes you add to the soup, traditionally with cabbage, radish, fresh coriander and a small stack of corn flour tortillas to dip, scoop and scoff. Thom Yum, Thailand Few soups bring as much fragrance to the table as Thom yum. This classic Thai soup is a flavour bomb of lemongrass, galangal and lime, with added depth of flavour from the addition of dried shrimp and fish sauce.

THREE RULES FOR SOUP Build layers of flavour Whether it’s softening your Mirepoix of onion, celery and carrot, or simmering dried seaweed and dried bonito flakes – take time to layer flavours. Think about the dynamic profiles that create scaffolding to your soup, such as slow roast tomatoes and thyme, or miso baked mushrooms. Bring Heft Sometimes soups can be light, but adding an element of heft takes your dish into a more substantial lunch. Noodles are a great way to introduce this, as is pasta in classics like minestrone, but hardy grains like spelt can also bolster thinner broths. Market the add-ons Additional items can either help you charge more for your soup, or allow room for upselling – whether that’s a cheese toastie to dip into a cream of tomato soup, a hefty raft of rarebit to dunk into a French onion soup, or soft boiled eggs to drop into a noodle soup. Vol.27 Issue 8 | October-November 2026

October-November 2026 | Vol.27 Issue 8

CATEGORY FOCUS

last-minute Christmas ideas

Jams and Preserves >>

Have yourself a fruitful little Christmas You may be the most organised retailer in the land, but the odds are that you still a few have gaps to fill on your festive shelves. And as the nights draw in and barbecues make way for stews, bakes and cakes, stock up on store cupboard ingredients and home baking items, too.

Those looking for an indulgent alternative to a box of chocolates to gift this Christmas should look no further. Northumberland-based MessyDate has introduced gift tubes housing its 100% cacao, chocolate-coated, nut butter-filled organic Medjools. They come in Almond, Peanut, and Pistachio variants, and contain nothing but the ingredients listed above and a sprinkling of sea salt. WSP £12.60 per 210g, RRP £23.50. messydate.co The Bay Tree is experimenting with traditional flavours this Christmas with a new Sage and Onion chutney and a Fireside chutney, which adds whisky to a fruity vegetable chutney. Both are sold in 1.2kg catering tubs for £13.60. The Fireside chutney is also available in 205g jars for £2.45 to trade, with an RRP of £3.99. thebaytree.co.uk

By Tanwen Dawn-Hiscox

Original Biscuit Bakers has got festive-themed stocking fillers covered with two additions to its hand-decorated seasonal sugar cookies. The Cheerful Snowman and the Charming Mince Pie join Santa, Reindeer, Penguin and Christmas Tree designs, sold in shelf dispensers to maximise visibility. Sold in cases of 16 to trade for £1.08£2.21 per unit, with an RRP of £1.75-£3.50. originalbiscuitbakers.co.uk

A drive to celebrate British farming, traditional craft and honest ingredients is reflected in Rare & Pasture’s new brand identity. The pre-sliced 60g packs are made with meat from regenerative and environmentally and welfare-conscious farms. It includes British Pork & Fennel Salami, British Pork Salami made with outdoor-reared Iberian pork, British Iberian Air-Dried Ham, British Beef Bresaola, Devon Coppa and British Beef Pastrami. Available via Fine Cheese Co. WSP £2.95-£5, RRP £5.55-£9.40. rareandpasture.com

For food lovers who value British provenance and craft

IN BRIEF

ZENO’s 2025 vintage of ‘alcohol-liberated’ Viura is made using fruit from a single organic estate to produce a bone-dry, fresh white with notes of citrus, blossom, and subtly herbal and nutty undertones. RRP £10.49, WSP £6.67, sold in cases of six. zenowine.com

Farmer co-owned chocolate brand Divine has given its Advent Calendar range a glowup for 2026. The redesigned Milk Chocolate and 70% Dark Chocolate festive countdown items contain just Fairtrade cocoa, sugar and cocoa butter. RRP £7.50. divinechocolate.com

Made with high-welfare pork and flavoured with sage, onion and cranberry, The Real Cure’s limited-edition Christmas Snacking Salami was inspired by festive stuffing flavours. Each 70g pack counts five salami sticks and has an RRP of £5. therealcure.co.uk

Vol.27 Issue 8 | October-November 2026

last-minute Christmas ideas

>> Based in The Scottish Borders, Bake Hive has added a Dark Chocolate and Cherry and a Triple Chocolate Chip to its roster of small-batch, homemade shortbreads. It has also tweaked the recipe for its Traditional biscuits, to crank up the buttery flavour by an extra notch. All are available as single or three packs of 60g biscuits (RRP £2.50-£5.50) as well as in 100g and 150g packs of smaller ones. @bakehive

There’s no doubt about it, Booja Booja is getting into the festive spirit, with no fewer than 10 new launches this year. The Grand Selection is the latest in its range of 16-truffle boxes (RRP £14.99), including five truffle varietiesof which two are new: Fine de Champagne & Strawberry, and Fruit and Pecan Praline Crunch. The latter make up a standalone eight-truffle box, as do the Salted Caramel Mocha. New 65g Coconut Chocolate and Deeply Chocolate Wonders offer bite-sized ganachefilled treats rolled in chocolate flakes (RRP £7.25). Then, billed as the perfect stocking fillers are two-truffle packs of Deeply Chocolate and Salted Caramel Mocha (RRP £1.69), and last but not least are the dairy-free producer’s new hot chocolates, which come in Orange, Vanilla Chai Spice and Hazelnut variants. RRP £4.99. boojabooja.com

Awardwinning small-batch chilli jams, relishes & hot sauces Shortbread House of Edinburgh is banking on the fact that a gift of all-butter artisan biscuits never goes down badly with its three new gifting tins. The Sugar & Spice biscuit is a new addition, and together with the existing Peppermint Bark and Spanish Clementine flavours, has been packaged in a brightly-coloured, hand-designed tin. The RRP is £12 per 200g. shortbreadhouse. com

Chillis Galore has rebranded its entire range of chilli jams and hot sauces to reflect the new owners’ vision to offer a middle ground between very hot condiments and more mellow, traditional preserves, while showing off a breadth of chilli varieties from red and yellow Habanero to Chipotle, Naga and Lemon Drop. Trade prices for the jams range from £3.20 to £4.05 per 225g jar, and £3.20 to £4.95 for 100ml and 200ml hot sauce bottles. The average trade margin across the range is 42%. chillisgalore.co.uk

Adding to its offer of quince paste, Spanish importer Delicioso has introduced a vibrant citrus twist on the classic hard cheese accompaniment, Membrillo with Orange (WSP £2.45 per 240g). Meanwhile, combining two Spanish icons are its new Olives stuffed with Cava, developed for those seeking something unique for their aperitivos, tapas and charcuterie boards. Sold in two packs of 350g. WSP, £4.95. delicioso.co.uk

IN BRIEF

As the Negroni’s booming popularity endures, Vermouth and aperitivo culture still has room to grow, according to the new kid on the block, Nito. The London-based duo behind the brand has introduced its Catalonian, Tempranillo-based vermouth infused with 52 botanicals to deliver a more herbaceous, complex drink than most are used to. The blend includes juniper, coriander, ginger, vanilla and rose. The brand name is inspired by the Marianito cocktail, a Basque drink similar to a Negroni, only with a higher ratio of Vermouth. WSP is £22.50 per 750ml, RRP £32. Stockists include Corner Shop, Levan, Rita’s, Nourished Communities and Lulu’s. nito.london 42

Vol.27 Issue 8 | October-November 2026

Bringing a bit of Sicily to the Christmas line-up are DiSanto & Family’s Cannoli. The crisp baked shells are filled with Festive Pistachio, Cookies & Cream with a Hint of Orange, or Velvet Chocolate Nougat. Sold in 200g retail packs (RRP £5.95-£6.50) and in 1.2kg catering trays. disantoandfamily.com

Much-maligned Brussels sprouts are being given a chance at redemption in Chunk of Devon’s new festive pie. The Sprout Pie isn’t all brassicas: they share a flaky shortcrust pastry with chestnuts, bacon lardons and a Cheddar cheese sauce. Chunk offers a gluten-free alternative. RRP £5.25, WSP £4. chunkofdevon.co.uk

Cambrook Foods’ Chocolate Orange Fruit & Nut Mix is billed as a superior take on the popular British treat, combining only high-grade – orange milk chocolatecoated almonds, caramelised cashews, dark chocolate cranberries and baked almonds. RRP £3.49, sold in cases of twelve. cambrookfoods.co.uk

A WORLD OF ORGANIC CHOICE Build a versatile organic store-cupboard offering with Biona. From chickpeas and tahini to tomatoes and coconut milk, our range meets the needs of today’s shoppers.

Looking to stock Biona? Contact our sales team to discover the range: salesteam@windmillorganics.com ALWAYS ORGANIC 40

October-November 2026 | Vol.27 Issue 8

PLANT BASED

GMO FREE

FROM FARM TO FLOUR Matthews is spearheading the regenerative way

Leading the way in regenerative agriculture, Matthews Cotswold Flour is the UK’s number one mill with the largest collection of regenerative flour. Sourcing wheat directly from UK farmers dedicated to regenerative farming practices, their best sellers include Regenerative Eight Grain and Regenerative Churchill flours. Get in touch with sales@cotswoldflour.com to receive the full product list.

Embellish with Relish www.cotswoldflour.com

WWW.HAWKSHEADRELISH.COM

Expect More?

Make it Moorish.

Award winning Smoked Humous. Available in Sainsbury’s, Tesco, Morrisons & Ocado

October-November 2026 | Vol.27 Issue 8

storecupboard ingredients and home baking

>> Another collab is always around the corner for London-based Saucerer, whose latest launch is a Lemon Marinara Pasta Sauce. Jointly created with limoncello producer, Allora, the producer’s classic, clean-label marinara of slowly simmered tomatoes, garlic and olive oil is lifted with the bright and lightly sweet Procida lemon liqueur, resulting in a unique and already widely popular pasta sauce. WSP £3.60, RRP £6 per 300ml jar. thesaucerer.co.uk

Truly traditional flavours from the Chinese region of Hunan make up Taste of Xiangxi’s range of condiments, which founder Wei Song says have no peers in the UK. Garlic Chilli and Garlic Bliss offer spice and layers of flavour, while the Aromatic Chilli Crisp emulates the addictive and popular condiment, but is made with mountain pepper oil, which is bright and citrussy, with a kick of ginger. RRPs £7.95-£8.95, with trade prices calculated based on volume. xiangxi.co.uk

Back after a two-year hiatus is GingerBeard’s Preserves’ limited-edition Hot Curry Mustard. It has the same aromatic base as the producer’s original Curry Mustard, with an extra fiery kick of cayenne pepper. The Bristol-based maker recommends drizzling on hot dogs, salmon, or as an easy way to zhuzh up a chicken sandwich. £2.83 for the trade, RRP £4.70. gingerbeardspreserves.co.uk

The Garlic Farm says its three-strong range of Organic Cooking Pastes are here to give dishes the extra oomph they need to reach new flavour heights. The Chilli & Garlic, Ginger & Garlic and Miso & Garlic pastes are vegan and glutenfree and are said to make the ideal base for stirfries, curries, casseroles and soups. RRP £5.95 per 150g jar. thegarlicfarm.co.uk

IN BRIEF

Development chef Kursat Pisil brought his food science background and an obsession with flavour to his brand of cooking pastes, developed for convenience without compromise. The Kursat’s range is organised into three categories: The Essentials – Garlic, Root Ginger and Red Chilli pastes (WSP £3.83-£4.16, RRP £6.50£6.95); Elevate – Caramelised Onion, Pickled Garlic and Preserved Lemon (WSP £4.16-£5.25, RRP £6.95-£8.50) and World Flavours – Ezme, Enchilada and South African BBQ (WSP £4.25-£4.66, RRP £6.60-£7.95). Stockists include Panzer’s, Fortnum & Mason, Macknade and the Westmorland family. kursats.co.uk

AMARTE has created a a frozen-to-bake version of Colombia’s favourite cassava-based cheesy bread, pandebono. The gluten-free rolls have a crispy crust and are soft, airy and chewy inside. WSP £1.10 per roll. amartelondon.com

Scottish border-based Braw Sauces’ new condiments are called Nippy Sweetie – a mild crossover between a hot sauce and a dressing made with basil, pineapple and habaneros – and Daftie, whose Scotch bonnet, apple and tomato base is said to add a fruity, floral and fresh kick to any dish. WSP £3.95/155ml. brawsauces.co.uk

The Spice Must Flow’s sci-fiinspired range of hot sauces was designed by Dune’s visual effects artist. The five-strong line-up includes Great Taste 3-star Red Shift – a smoked gochujang sriracha – and bestselling Second Sun, made with pomegranate and mint. RRP £7.50, WSP £4.50. thespicemustflow.space

Vol.27 Issue 8 | October-November 2026

storecupboard ingredients and home baking

York-based Great Balls of Flour has relaunched its ready-to-bake pizza doughs with an improved flour blend to ensure elasticity and a light, airy crust for cooks of all skill levels, and a range of temperature and humidity conditions. The balls are made with just locally milled flour, water, salt and yeast and come in Neapolitan, Sourdough and Gluten-Free variants. RRP £2.25 per ball. greatballsofflour.com

As the appetite for Mexicaninspired flavours shows no signs of slowing, wholefood providers Suma and Hodmedod’s have jointly introduced a novel take on refried beans, using British fava. The duo says the versatile ingredient works just as well in tacos as it does as an ingredient in dips, sauces or spread into sandwiches. The 400g cans have a WSP of £1.73 and an RRP of £2.93. suma.coop hodmedods.co.uk

Taiwanese condiments producer DoYouBo used its acclaimed small-batch soy sauces as a base to develop its new duo of chilli sauces. The Soybean Chilli Sauce offers a low-level, warming heat, while the Sichuan Pepper Chilli Sauce is said to be fiery hot. Both are fermented for 90 days using non-GMO heritage soy beans, giving them a rich, savoury depth. WSP £8.45-£10.45, RRP £11.45-£14-45. doyoubo.com marulin.co.uk

This year, importer and distributor Maltby & Greek has brought a raft of new Hellenic vinegars to the UK market. Wisdom of Nature’s range of organic balsamics include a three-year French oak-aged Agiorgitiko grape vinegar; another blended with heather honey, and a third slowly cooked with Chios Mandarins. WSP £5.32-£6.72, RRP £8.50-£10.50. New from the Vassilakis Estate, meanwhile, is a Cretan thyme honey-infused balsamic glaze, and a tangy sweet Merlin Orange glaze. WSP £4.19-£4.44, RRP £6.75-£7. maltbyandgreek.com

Mediterranean premium ingredients supplier Epicure’s NPD list for 2026 taps into the growing market for ‘picky bit’ dinners with a three-strong range of Manzanilla olives filled with either anchovy, jalepeño or lemon; kalamata olives; tahini; pomegranate molasses; pickled onions, hot frenk peppers; cornichons, beetroot slices and sundried tomatoes in oil. Epicure’s stockists include Ocado and independents UK-wide. epicure.co.uk

IN BRIEF

Condiments and cooking sauce producer MAHI’s newest launch is a staple in cuisines from Thailand and India to Mexico and the Caribbean. Its Tamarind Purée is billed as a convenient format for the rich and tangy pod-based fruit. WSP £1.64 per 350g. RRP £3.50. saucymahi.co 46

La Dolce Vita Pizzeria’s retail range of pre-made pizza bases taps into the trend for premium home-dining. Made with slow-fermented 00’ flour, the plain stone-baked doughs are sold in packs of two with an RRP of £5.35, while the Cheesy Garlic Pizza Base has an RRP of £4.30. ladolcevitapizzeria.com

Vol.27 Issue 8 | October-November 2026

Indian ready-meal and ingredients brand Mandira’s Kitchen’s newest launch is a 20-minute Biriyani Kit – which does exactly what it says on the tin: it provides basmati rice, measured spices, crispy fried onions and dried herbs. The only necessary addition is a protein and/or vegetables. RRP £10. mandiraskitchen.com

For the past six years, Payst has been making multiple award-winning fresh Thai curry pastes at the producer’s London restaurant, Farang. Responding to demand from fridge space-poor retailers, it has now developed an ambient range, ramping up the shelf life from 10 months for the fresh pastes to 24. Starting with its three best-selling lines, the smoky, warm and savoury Thai Red Curry Paste; fiery, herbaceous and umami Thai Green Curry Paste; and the gentle, fragrant Thai Yellow Curry Paste, the producer says more will follow next year. WSP £3, sold in cases of six, RRP £5.50. payst.co.uk

We’re certified chefs who craft every dish fresh from scratch, using only the finest ingredients. To ensure authenticity, we import premium spices and ingredients directly from the Middle East, creating dishes like perfectly spiced meats, hearty stews, and rich, aromatic tagines that are unforgettable.

No shortcuts. No compromises. Just exceptional taste in every bite.

Grilled Lamb Pitta Kebab

Chefs Signature Chicken Curry

Lamb & Onion Tagine Classic Tiramisu

www.flavourempire.co.uk WhatsApp +44 7762 147726

Full Natural Raspberry Fruit Puree

Vol.27 Issue 8 | October-November 2026

MBER

SUPPORT | KNOWLEDGE | CONNECTION | ADVOCACY

MAKE SURE YOU’RE DELIVERING THE BEST EXPERIENCE FOR YOUR CUSTOMERS. Scan the QR code to find out more, or email support@gff.co.uk gff.co.uk/join-the-guild | +44 (0)1747 825200 | @guildoffinefood Vol.27 Issue 8 | October-November 2026

SCOTTISH SMOKED SALMON

Our salmon are selected from the cool, North Atlantic waters, then hand cured. +44 (0)1851 672 396 uigsands.co.uk

Our award-winning flour is produced from the finest ancient grains which are sustainably grown in the beautiful British countryside. Our entire range carry the highly sought after Great Taste 2 and 3 star awards, in recognition of outstanding quality and flavour. Available in 1kg and 20kg bags. Minimum order 2 boxes of 10 × 1 kg bags. No delivery charges. Call or email today for a trade price list Sustainably farmed

BRC certified products

High in protein & fibre

Competitive & stable pricing

01740 629 529 | info@craggsandco.co.uk | www.craggsandco.co.uk Vol.27 Issue 8 | October-November 2026

60 years of heritage, craft and remarkable flavour. Established since 1966

NEW GIFT PACKS

English Breakfast • Continental Breakfast • Cheese • Chilli • Barbeque

THE PERFECT GIFT FOR EVERY FOOD LOVER

sales@stokessauces.co.uk • 01394 462150 • www.stokessauces.co.uk TASTE WITHOUT COMPROMISE

October-November 2026 | Vol.27 Issue 8

Tel: 01766 810 496 | Email: sales@welshladypreserves.com

www.welshladypreserves.com

SHOW PREVIEW The European Pizza Show (EPS) returns to Excel London on 18th- 19th November 2026, bringing the entire pizza and hospitality community together to showcase the next chapter of F&B.

Six reasons to visit… …European Pizza Show

Meet over 250 brands

Discover innovation

European Pizza Show brings together an international line-up of foodservice brands. Discover flour, dairy, tomatoes, cured meats, chilli oils, artisan cheeses, equipment, technology, packaging, and more. Plus, a new Mixology Area will expand the experience beyond wine with innovative drinks and flavours.

Bringing innovation, connections and new business opportunities together, EPS unites the future of F&B. Explore new product launches and emerging trends, test new product lines and see the latest innovations in action. Meet the suppliers, brands and industry experts shaping the future of foodservice across Europe.

Witness the European Pizza Discussions that matter The European Pizza Forum brings Chef Competition The competition’s biggest line-up yet will see 45 pizzaiolos from 14 nations go head-to-head across four categories: Traditional Neapolitan, Contemporary Neapolitan, Roman Tonda (Scrocchiarella) and Freestyle, celebrating technical skill and the evolving art of pizza-making.

leading chefs, operators and industry experts together for two days of insight, inspiration and practical business advice. Discussions will cover culinary excellence, food-to-go, delivery, margins, investment, AI and technology.

3 Build meaningful relationships For producers and suppliers, EPS is more than a place to showcase products. It’s where they can meet the right buyers, build relationships, strengthen partnerships and open doors to new markets. As technology transforms hospitality, nothing replaces face-toface connections.

6 Introducing the EPS Awards In 2026, the Bellavita Awards become the EPS Awards, marking a new chapter in product recognition, celebrating quality, innovation, presentation and impact across foodservice. To claim your free trade ticket, visit europeanpizzashow.com

Vol.27 Issue 8 | October-November 2026

You have questions our Code of Practice has the answers Can I Can I display and mature my How can I prove that I store some hard hard cheeseshave not exceeded a given cheeses and cured on wooden use-by date when the meats at ambient? shelves? outer packaging has Is it safe to cook and

freeze a previously

frozen raw product?

Can I display olives at

Can I cut cheese

been discarded?

ambient temperature?

and meats

Do I need to

Do I have to mature

with the same

know about

or ripen cheese under

equipment?

Natasha’s Law?

refrigerated conditions?

Assured Code of Practice for

Deli Retailing

IN ASSOCIATION WITH

FIRST EDITION: MARCH 2021 VERSION 4.0: AUGUST 2024

Developed by the Guild of Fine Food and food experts at Cornwall Council, the Deli Retailing Code of Practice is split into three main sections – Food Safety Essentials, Good Hygiene Practices and Trading Standards – the Code is intended as a one-stop reference guide for deli teams, providing the guidance to ensure that both compliance and best practice standards can be achieved in all areas of retail. The Deli Retailing Code of Practice is available in PDF for members to download from MyGuild. The Code is free to Guild of Fine Food members and can be purchased by non-members for £250+VAT by emailing support@gff.co.uk.

gff.co.uk | +44 (0)1747 825200 | @guildoffinefood 50

October-November 2026 | Vol.27 Issue 8

A great-tasting Christmas from Northern Ireland Celebrate Christmas with the very best in award-winning food and drink. Congratulations to all of Northern Ireland’s 2026 Great Taste Award winners. From mouth-watering meats and charcuterie to irresistible pies and premium craft beers, our three-star winners showcase the exceptional quality, craftsmanship and flavour that Northern Ireland is renowned for. Add some festive sparkle to your shelves with products that have earned the highest recognition for taste. For more information contact: Michelle Charrington E: michelle.charrington@investni.com Alex Taggart E: alex.taggart@investni.com

investni.com/foodanddrink 50

October-November 2026 | Vol.27 Issue 8

Northern Ireland. Altogether more

2027 THE COLLECTION COMING JANUARY

WE DON’T FOLLOW TRENDS. WE DISCOVER THEM.

Be the first to discover it.

SCAN TO JOIN OUR MAILING LIST AND RECEIVE THE 2027 COLLECTION WHEN IT LAUNCHES. W W W. D I V E R S E F I N E F O O D . C O . U K | 0 1 2 7 8 7 9 2 4 2 6 | S A L E S @ D I V E R S E F I N E F O O D . C O . U K 50

October-November 2026 | Vol.27 Issue 8

PRODUCTS & MERCHANDISING Chef-founded hot sauce brand bolsters WHAT’S NEW its range with trendy flavours By Helen Graves

Dublin-based hot sauce producer Chimac has added three new sauces to its Korean-inspired, award-winning range. Jalapeño Honey Sauce (RRP £8 for 370g), the brand’s take on hot honey, is sweet and spicy, made from freshly pickled jalapeños, vinegar and honey. Espresso BBQ Sauce – a rich, coffee-laced Korean BBQ sauce – leans into the trend for smoky flavours (RRP £9 for 396g), while Buff Buffalo Sauce (RRP £9 for 350g) is a Korean spin on the classic, combining the deep, umami flavour of gochujang with a tang of vinegar – perfect for wings and burgers. “What makes Chimac a little different is that we’re a restaurant brand first and a sauce brand second” cofounder Sofie Rooney told FFD, “and that restaurant heritage is still at the heart of everything we do. Garret [Sofie’s co-founder and husband] is a chef, and every sauce we launch is tested on customers in our restaurant before we scale the recipe, so we’ve got an amazing real-time feedback loop that helps us hone the flavour

profile.” What’s key for the brand, Sofie explains, is developing products with versatility: “We don’t want someone to buy a bottle, use it once and leave it sitting in the cupboard. We want them to discover that Jalapeño Honey is just as good on their morning eggs as it is on their Friday night pizza. That’s why we love working with independent retailers, who are brilliant at introducing customers to new products and showing them different ways to enjoy them. Whether it’s through tastings, recipe inspiration or merchandising our sauces alongside complementary products, there’s a real opportunity to turn a simple bottle of sauce into a whole new food discovery. Our sauces are about taking something familiar and making it that little bit more exciting. We want to give retailers products that encourage customers to experiment, discover new flavours and come back for more.” chimacsauces.com

The Golden Bottom Bakery’s Sexy Holiday Granola is new to its ‘evocative, experientialled’ range. Former Michelinlevel pastry chef Jacqueline Thompson’s Dunblane-based bakery celebrates Scottish oats. The new variant combines them with cacao, pistachios, dried cornflowers and dark chocolate. RRP is £7.95 for 300g, WSP is £4 for 300g or £48 for a case of 12. thegoldenbottombakery.com

Japanese-inspired desserts maker Lab Eats has launched three cakes: Double-Layer Cheesecakes (in six flavours, including Earl Grey, Matcha and Hojicha, RRP £6.95, WSP £3.75/slice). Mille Crêpe Cakes (in four flavours plus seasonal variants, RRP £6.95, WSP £3.75/ slice) and Fresh Fruit Celebration Cakes (RRP £48, WSP £39 per 8” cake). sales@labeats.uk Lev&Tine’s range of hand-braided babka is baked to order in North London and shipped UK-wide. The rich, brioche loaves come in two signature flavours – Chocolate & Roasted Hazelnut, and Cinnamon & White Chocolate – plus rotating seasonal specials, including savouries like Cheddar, Stilton & Honey. RRP £24/loaf, WSP, £14.40. babkas.co.uk

Collabs

Socially conscious kombucha brand Holos has relaunched its limited edition, festive mulled spice kombucha. Mulled Spice combines Holos’ signature traditionally fermented drink with warming seasonal spices, offering “a sophisticated alcohol-free option for festive gatherings, dinner parties and cosy winter evenings.” Holos provides paid work placements and funds support for survivors of exploitation and trauma. The mulled spice product is available from 1st November with pre-orders from 19th October. RRP is £3.20 per 330ml. holoskombucha.com

Producers are finding strength in numbers as collabs continue apace across multiple categories. Teaming up on limited-run products can be a powerful way to boost consumer excitement and brand awareness while enhancing cultural relevance. “As a smaller brand, collabs are the only way to compete against the big guys,” founder of Saucerer, Tim Hillgarth, told FFD. A huge fan of the joint approach, Tim’s bold pasta sauce range includes Spicy Gochujang Arrabiata and the recently launched Lemon Marinara, jointly developed with premium Italian aperitivo brand

ALLORA, infusing the tomato-based sauce with whole lemons and Lemon Aperitivo. Recently launched in other categories are Spice Kitchen’s collab with chef and author Chetna Makan. Chetna’s spice kit contains 4 key Indian blends including garam masala, sabji masala, chaat masala and tandoori masala (WSP is £12, RRP £20 per unit), while Woolf’s Kitchen has joined forces with Omega Pressery to produce a chilli crunch made with avocado oil (RRP is £6.50/ 175g glass jar). And in Devon, Sharpham Dairy is collaborating with Dartmoor National Park on a new cheese to commemorate its

75-year anniversary. ‘Dartmoor 75’ is smooth, tangy and moreish with washed curds from the Dartmoor’s own herd of Jersey cows, aged for at least 75 days. “By collaborating with others, I can reach a whole new audience” Hillgarth said. “It’s very hard work ensuring you’re meeting everyone’s objectives, but by spending that time on working it out, you don’t need to spend the money. As small brands we are all in it together, and that’s really powerful.” thesaucerer.co.uk spicekitchenuk.com thewoolfskitchen.com sharphamcheese.co.uk

Vol.27 Issue 8 | October-November 2026

Pecorino Stagionato Biologico

Artisan creators of luxury deli products, regularly winning Great Taste awards for our unique products or twists on classic favourites, thanks to the creative passion and talent of our founder, Ralph Wettach. Enjoy products across our collection from savoury items, freshly baked goods, pantry essentials, chilled dishes, and indulgent sweets – all thoughtfully designed and crafted by Ralph himself.

MINI CASEIFICIO FORMA Our company was founded in Sarule. Family-run, it was established in the late 1980s, when centuries of experience confirmed the choice of organic farming and a dairy production philosophy based on simplicity. Our certified organic products include aged and semi-aged Pecorino cheese, ricotta, and cheese spreads. The production process is artisanal and fully compliant with current regulations. Furthermore, all products are made without the addition of preservatives. Email us for a full list of our award-winning products 020 8397 8838 | catering@ralph-s.co.uk www.ralph-s.co.uk

October-November 2026 | Vol.27 Issue 8

Please contact sara.forma@tiscali.it for more information or try us on +39 3403094703

PRODUCTS & MERCHANDISING WHAT’S NEW La Barceloneta Artisan Ice Cream has launched a Cantonese Ginger Root ice cream in its southeast Asianinspired line-up. Drawing on a traditional dessert called ginger milk curd, the new SKU sits alongside Chinese Jasmine Tea and Hojicha flavours. RRP: £4.50/ 162ml. @labarceloneta_icecream

Korean condiments brand BomBom has added a sesame oil to its line-up of playful products. Made from 100% sesame seeds, the medium-roast oil is made according to a patented low-temperature roasting method to preserve the seeds’ natural aromas while developing depth of flavour. The oil can be used for dressing, drizzling, and lowtemperature frying and comes in boldly branded, 100% recyclable tins. WSP is £6.30 for 140ml can (RRP £10.50). bombom-market.com

Anglesea-coast salt producer Halen Môn has expanded its playful pantry range with a Kimchi Ketchup. It says the ‘deeply savoury’ umami sauce can be added to dips, spread into sandwiches, or served with everything from sweet potato fries to leftover roasts. RRP is £6.95 for 310g glass jar. halenmon.com

Hopped cider line finds success second time around Devon-based craft cider maker Sandford Orchards has relaunched its hopped cider under a new name: Pip Hop. First crafted a decade ago, the dryhopped beverage bridges the gap between craft beer and cider, using a base of the bittersweet apple brew steeped with modern British Jester and Nelson Sauvin hops from New Zealand. The resulting twist on a traditional cider (5.5% ABV) is lively, fruity and floral, designed to appeal to both dedicated cider lovers and craft beer enthusiasts. “This sits perfectly with the fruited beers that are coming out,” Sandford Orchard’s owner, Barny Butterfield, told FFD. But why add hops to cider? “If you think about beer, that’s a concocted drink,” says Barny, “it’s ale with added hops. So why not try the same thing with cider, which is thousands of years old? Beer is only a few hundred years old, so there’s no question

USEFUL TIPS FROM RIGHT PRODUCT RIGHT PLACE FOUNDER JUDY ROBERTS

Optimise your store layout

Chocolatier Russell & Atwell has launched limited-edition Clotton Clotted Cream Fresh Chocolates, encasing the Cheshire-based creamery’s high-butterfat cream in a thick shell of its signature fresh milk chocolate. Serve straight from the fridge or freezer for the perfect crack. RRP £5.75 for 78g. russellandatwell.com

By Helen Graves

Merchandising advice

hopped cider has been done before. And when we have the best apples in the world in the UK...” A strong reception at the London Craft Beer Festival and revamped branding have driven recent success. “It was previously known as St Louis Dry Hopped, which didn’t tell customers what was in it,” Barny says. Now, he’s confident the product has found its niche. “With our cider, we’re starting with a matured, complex product, full of depth and character. Then we add naturally high-aroma varietals of hops to make something really special. I say to those that will listen: open your mind, go back into the orchard and see what’s there.” Pip Hop is available direct from Sandford Orchards with a WSP of £20.16 per case of 12 cans (RRP £3.25 per can). sandfordorchards.co.uk

At this point of the year, you might feel that your stock levels are overwhelming, with Halloween running straight into Christmas: so much seasonal stock needs selling and to be off the shelves quickly. This is when it really pays to take the customer’s eye-view: stand back and watch how customers use your space, see which areas get the most traffic (hot spots) and which get the least (dark corners). Knowing the preferred customer route will inform your positioning of key seasonal displays. Make sure you walk it frequently. This will help you fight complacency and spot signage that has fallen over, products put back in the wrong places, depleted stock, etc. It is also a way of mapping out your hot spot areas. For example, one key area is whatever is straight ahead of the entrance, as people stop at the threshold and look in. Position

Stand back and watch how customers use your space a table or display in that line of sight to capitalise on its effect. Then where do their eyes and feet go? Where’s the next hot spot on the route? Identify these, and you have built yourself a display map. On the other hand, don’t waste these spaces on products that make you little return. Display those in the dark corners, and only customers determined to find them will. Your easy-to-spot hot spots will need attention to keep them stocked up and looking great. Keep the lighting good, products clearly priced and free of clutter to maximise the opportunities for your stock and your customers. rightproductrightplace.co.uk October-November 2026 | Vol.27 Issue 8

EXTRA VIRGIN OLIVE OIL

NOT JUST ANOTHER OLIVE OIL

CRANBERRY SAUCE

JAM-PACKED WITH DELICIOUS CRANBERRIES

HIGH IN POLYPHENOLS Award-winning, certified organic, extra virgin olive oil from PGI Lakonia, Greece. Crafted by an Olive Oil Sommelier.

KORONEIKI & ATHINOLIA EARLY HARVEST

LIOOC GOLD 2026

CERTIFIED ORGANIC

Greek Provenance. UK-based.

THE PERFECT SAUCE FOR EVERY FESTIVE FEAST sales@stokessauces.co.uk • 01394 462150 • www.stokessauces.co.uk

Trade enquiries: | info@back2roots.uk | back2roots.uk

CMY

October-November 2026 | Vol.27 Issue 8

TASTE WITHOUT COMPROMISE

MEET THE PRODUCER

From farm to flavour Chef Saliha Khan founded Third Culture Kat to celebrate South Asian producers, ingredients and flavours. Drawing on her Pakistani heritage, her condiments champion ingredients from her home region and the local farmers behind them. Interview by Tina Nielsen

What’s the story behind Third Culture Kat? We are a condiment company with heritage, community and ethical sourcing at our core. We make a Tamarind Chutney, a Mango Chutney and our flagship Kashmiri Chili Oil. I am the fourth generation in a family of mango farmers in Pakistan, and my relatives and I are very focused on the social impact of farming. When I came to London to train at Le Cordon Bleu, I dreamt of working in a Michelin-starred restaurant, but after graduation I ran a supper club and started creating my own condiments. I found that people really liked them and there was a gap in the market between South Asian home flavours and the British take on them. The idea behind the brand was to bring natural ingredients to these condiments while also celebrating the farmer, the art and the history of South Asia. So the retail product route was an accident? Yes. I wanted to have a Pakistani fine dining restaurant. Initially I felt the condiment category was saturated, but now we are in Whole Foods Market and Selfridges, and soon we’ll be in Ocado. There’s a growing demand for those 5.5 million diaspora who don’t feel represented by the British condiment aisle. What sets your product apart? I set out to introduce people to the natural flavours from my region, and to combine them with the skills that I learned from my culinary education. It’s not purely about it being South Asian, but also the fact that it’s of high quality. Our mangoes come from my family’s farms, and it has the highest percentage of mango pulp of any chutney on the market. When did you know you were onto something? At the first market we did, the Kentish Town Christmas market. I printed labels at home, and I took the chilli oil, which

There was a gap in the market between South Asian home flavours and the British take on them.

manufacturers want fast production, so we worked with a very small manufacturing team who took us on. We’ve been lucky that people were willing to join us on this journey because they loved the story of supporting farmers and that connection to the land. Today we manufacture both our chutneys in one facility, and then the chilli oil in a separate one.

was our first product. We sold out. People were surprised it wasn’t very spicy, but the Kashmiri chilli – even whole – is mid or low on the Scoville scale. It’s a very aromatic and umami chilli, which I’ve combined with an Ayurvedic family recipe of garam masala, garlic, and shallots. It gave me the courage to reach out to delis and other clients.

How big is the education element to the consumer with the mangoes? The UK is obsessed with mangoes, and people are only scratching the surface of what the different mango varieties are. I used to do my Mango Supper Club, and we brought mangoes from Sri Lanka, Nepal, India, Pakistan, Bangladesh, and people were amazed that there were so many other types than the Alphonso.

How did you scale production? We pitched to Whole Foods Market about two years ago, and we got the bid. At that point, we needed to be SALSA certified. My recipe is a slow-infused oil, and

What does it mean to you for your products to have been recognised in Great Taste? A lot. Both our tamarind chutney and the chilli oil were given 2-star awards, which was a huge confidence boost. When I told the tamarind farmers, they couldn’t believe it. They just do the work, so the idea that what they do was considered exceptional by the judges came as a shock. What’s next for you? I want to develop Third Culture Kat into a farming ecosystem and bring more farmers in to highlight different regions of Pakistan, because we’re a country that’s highly dependent on its agriculture. My hope is that it grows into different regions and then hopefully different countries in South Asia, so that all the farmers can develop products with their incredible produce. The preservation of those ecosystems is so necessary. This is what fills my cup and seeing it gaining traction is very exciting. thirdculturekat.com Vol.27 Issue 8 | October-November 2026

Through instinct and experience, Laura Roberts has spent six years shaping her Petts Wood deli into a business that is unmistakably hers. Not only is it stocked with a unique selection of products, but perhaps more importantly, it speaks to her committed community spirit. By Tanwen Dawn-Hiscox

All in her name P

etts Wood is a leafy South East London suburb, developed around a railway station in the interwar years. Spacious residential streets surround an eclectic centre, where franchises and pubs sit alongside cafés, restaurants and a cluster of independents. While there are tell-tale signs of a high street under pressure, businesses like the bakery, greengrocer and butcher’s, and the flow of passers-by, give it a lively feel. And one business that exemplifies that appeal, as far as Fine Food Digest is concerned, is Laura’s Larder. The lady herself, Laura Roberts, greets us warmly as we arrive. She had warned us that her shop was small, but that isn’t our experience: despite being filled with products, it feels welcoming and homely, not cramped or overfilled. The sheer number of products – Roberts has no fewer than 248 suppliers on the books – could be overwhelming, but instead it feels

VITAL STATISICS Address: 3 Fairway, Petts Wood, Orpington BR5 1EF Floor space: 55 sq m (total) 33 sq m (retail area) Number of employees: 6 Average basket spend: £15.02 Average gross profit margin: 42% Annual turnover: £400,000 Number of lines: 500-1200 (depending on time of year) 60

October-November 2026 | Vol.27 Issue 8

like being allowed into a space that is unique to her, and is a treat for anyone who loves food. Asked how she copes with juggling all these relationships, she concedes, “It’s a lot, yes. But that’s the bit that I like.” It doesn’t take long in Roberts’ company to understand the shop’s appeal. She is affable and hospitable, has an easy rapport with her team and customers, but behind her geniality, there is also a switched-on, commercially minded person. Roberts stepped away from a successful career in marketing to open the shop in 2020. She modelled her plans on the classic delis in North Norfolk, where she used to live: bountiful spaces with brim-full cheese counters, where meats would hang from the ceiling to be sliced to order, with open pots and samples for customers to taste. But before she could get her foot in the door, Roberts spent two years looking for a site in Petts Wood. She credits female solidarity for helping her find this unit, previously occupied by her hairdresser. “I told her, ‘I’ve given up because it’s a bit of a boys’ game,’” she says. “I got laughed at a lot by landlords. Like, ‘Oh, this is some hysterical woman who wants to open a deli. She’s not going to have the money for it.’” But when her hairdresser told her that she was moving and offered to introduce Roberts to her landlord, Laura’s Larder came to be. The experience still colours how she views the high street. Roberts is frustrated by absent landlords and agents taking the highest bid without considering what mix of businesses an area needs, watching shops open and close while similar businesses multiply. From the outset, Roberts had a very clear idea of what she wanted from her own deli, and what she didn’t want – namely, a coffee machine. But she did her research, visiting as many good delis as she could, and found almost all of them had one. So she installed one too. This approach of rolling with the punches and adapting to her surroundings and circumstances would come in useful almost immediately: A few months after she opened in early 2020, the pandemic arrived and her vision of a sensory, interactive space turned into what she called a “plastic-wrapped

shiny nightmare”. Sampling was considered dangerous, and there was a sterility that she had specifically wanted to avoid. Thankfully, during that time, the shop became a social anchor in Petts Wood. It would be around six months before Laura’s Larder became a “proper shop” again; at first Roberts could only do deliveries. But many of her customers were isolated, and she had meaningful conversations with them on their doorsteps, with her food playing a part in birthday and anniversary celebrations, especially important during that sociallyregimented period. So while her “fine food essentials” boxes weren’t profitable, and she paid her team out of her own pocket, it meant that when she could finally welcome people back into the shop in a way that was closer to how she had originally envisioned it, her customers were at the ready. And she has remained at the heart of the community since then: locals visit daily for coffee and pastry, home-baked cakes

I never really wanted to sell quiche. I think it’s naff. But A, people love it, and B, it’s a fantastic way to use up cheese.

and quiches, which Roberts calls “naff”, but everybody loves. “We probably bake about 50 to 60 quiches a week,” she says. “I never really wanted to sell quiche.” “But A, people love it, and B, it’s a fantastic way to use up cheese.” The core products in her original plan also drive the most sales: counter products – cheese, deli items and fresh produce – or “stuff that we weigh”, as she puts it. Fresh bread, baked goods and sandwiches follow, then come coffee, alcohol and sauces.

DELI OF THE MONTH

Lunch changes with the seasons. In autumn and winter, “we make fresh soup every morning, served with bread. That is a massive driver for us because all the demographics like that. And then when they’re in, they pick up other things”. The problem with prepared food, however, is precisely in making it. Roberts had originally planned to work between the front and the kitchen, with someone else permanently based in the latter. And she did have a succession of good chefs, but for the past two years she has struggled to find one, and has been doing it herself. Customer-wise, Laura’s Larder gets a bit of everything: the stereotype of the older affluent client doesn’t hold here, nor is it exclusively parents-central, though both make up a fair share, with several large primary schools nearby. But there is something refreshingly ‘normal’ about the clientèle: builders come in and pick up a baguette and a pack of nice charcuterie for lunch. Groups of friends meet for coffee and leave with a treat for later. There are families with older children, younger matcha-drinkers (“though they don’t really buy a lot,” Roberts says), and those she calls the “gym boys”, who spend a lot of time scrutinising labels. There is clearly an organic appeal to the shop, but that belies a lot of thought, informed by Roberts’ background. She views many things as marketing exercises, like samplings, that don’t necessarily draw crowds in and generate immediate income.

“I’m like, ‘it’ll happen’,” she says. In the same spirit, Roberts supports school fairs and raffles, gives discounts on coffee to local businesses and, when new flats were built nearby, she arranged with the developer to put hampers in every one. Merchandising is deliberate too. She puts a star product, be it trendy, seasonal or perpetually popular, at the centre of a

display, surrounded by lesser-known but complementary products. “So on the shelf there’s the hook, and then you’ve got all the stuff around that’s a bit more cool, and they’ll probably pick up the other sauce because of it,” she says. To manage the peaks and troughs of being in a school-led town, she trains her team to upsell subtly, “not the WHSmith model of buying a pen and getting a chocolate bar”, she says, but teaching them how to weave it into an exchange. “I always say if everybody bought just one extra jam, we would be laughing. And if you’re not going to sell one extra jam, try and sell one bottle of wine in every five customers. Or just say, ‘Oh, you don’t want a coffee today?’” Roberts also makes a point of staying on top of trends, and is adapting to the fact that what customers want is changing. She is seeing fasting and weight loss medication uptake, combined with a broader rejection of ultra-processed foods, affecting how much people eat and the sorts of foods they reach for. She has interviewed customers using GLP1s to see what they want to eat now, hearing that salamis, pickled flavours and smoked salmon are more appealing than sweet foods, or carbohydrates. And while she hopes that the result might be people eating quality over quantity, “in my experience, people are just not eating very much”, as well as consuming less alcohol. With all of these demands to juggle, Roberts CONTINUED ON PAGE 62

Vol.27 Issue 8 | October-November 2026

DELI OF THE MONTH

MUST-STOCKS Fresh bread St John Wines Perelló olives Seggiano Raw Basil Pesto Honest Toil Olive Oil Whitebox Cocktails Lambton and Jackson Smoked Salmon and Kiln-roasted Salmon Bret’s crisps Pickle Project Pickles Gourmegg Scotch Eggs Cacklebean Eggs Local honey made by our local beekeeper Our homemade slaw, quiches and cakes

concedes that being a business owner can occasionally feel isolating. She finds solidarity in deli-owner WhatsApp groups, one of which is called The Grocery Gang, where they share new products, ask each other questions and, by her own admission, “mostly moan”. In other words, necessary venting. We don’t often touch on the topic at FFD, and perhaps we should, but the fact of being a female business owner, from the resistance Roberts encountered when trying to find the space, to being a parent while running a shop in the midst of protracted economic turmoil, has shaped the business into what it is today. And lately, she has also been going through a new, unexpected phase of life: perimenopause. “I’ve got two kids and I do everything here, but my brain’s not working properly, and I can’t sleep,” she says. “I’m just not remembering things. Someone ordered an afternoon tea last night and I forgot to make it. It’s hard. It’s really hard.” This, and her experience of running the 62

October-November 2026 | Vol.27 Issue 8

shop for the past six years, have forced Roberts to reassess some of the standards she holds herself to. “Everything used to have to be perfect, but I’ve started to sweat the small stuff a lot less,” she says. She has managed to get herself down to working five days in the shop: on Tuesdays, the quietest lunch day, her team makes the basic sandwich range in advance, allowing Roberts to stay away from the kitchen. She also takes Sundays off. For all her frankness about the challenges, it is obvious that the business brings Roberts joy. It is difficult, after spending time with her in her shop, to reconcile the scepticism she encountered from landlords with the business owner in front of us. The way she talks about producers, suppliers and the possibilities for the business, she seems like precisely the sort of person landlords should want to rent their properties to. lauraslarder.co.uk

JOIN THE TINNED FISH REVOLUTION

Sardines are the original superfood with high does of Vitamin B12 and Vitamin D and of selenium, phosphorous and calcium as well as many other minerals and vitamins in smaller quantities

October-November 2026 | Vol.27 Issue 8

Fish4ever

Saﬀron Merchants of Windsor

Three thousand years of colour. Seven minutes in the cup. The world’s first saffron drink. Great Taste 1-Star 2026. Silver, British Business Awards. Woman-led from farm to pouch. Before it flavoured rice, saffron was a drink. Whole ISO 3632 Grade I threads, drawn at dawn in the Hindu Kush, sealed in a plant-based pyramid pouch. Nothing synthetic. Nothing added. Twenty per cent of every year’s income returned to the women who harvest it. Steep it hot. Pour it over ice. Snip the pouch open into the pan. 15 pyramid pouches. RRP £29.99. Wholesale £14.99. Now in negotiation with Cotswold Fayre.

info@englefieldgreen.net +44 7721 127 127

englefieldgreen.net

AWARD WINNING ORGANIC MAPLE SYRUP

www.puremaple.co.uk 64

October-November 2026 | Vol.27 Issue 8

ADVICE TECHNICAL AND REGULATORY ADVICE FROM THE GUILD OF FINE FOOD’S DELI HELPLINE

The deli doctor PAUL THOMAS

Q: I heard a rumour that Handee cheese cutters are no longer available in the EU and Northern Ireland due to changes in EU legislation on food contact materials. Is this correct?

manufacturers of the Handee cutter, have confirmed that they had already made a switch from BPA-containing polycarbonate to foodgrade Acrylonitrile Butadiene Styrene (ABS) at the start of 2026, in light of both regulatory developments and A: No, it is not. Regulation customer preferences. The new (EU) 2024/250 phases out cutters do not contain BPA and the use of Bisphenol A (BPA) are therefore not affected by in food contact materials in this legislative change. Older the EU. This legislation also cutters already on the market applies to Northern Ireland, can continue to be sold and but not the rest of the UK. Under these rules, “repeat-use used in the EU and Northern Ireland until the end of the final food contact articles” applicable transition period. could be placed on the market The Food Standards until 20th July 2026. It’s likely the rumour is referring to this. Agency and Food Standards Scotland have undertaken a While the July deadline public consultation on BPA, applies to domestic cooking spatulas or drinking bottles, it with a view to introducing a similar ban on its use in food does not apply to “repeat-use items used as professional food contact materials in Great Britain. The agencies have production equipment” for indicated that no enforcement which an extended transition action will be taken before the period exists. The cutter falls necessary domestic legislation into this category, so it may is introduced. The timeline for be placed on the market until this is not yet known but it 20th January 2028 and can would be reasonable to expect remain on the market until that it may occur in the next 20th January 2029. couple of years. Digby & Nelson,

Expert View PKF FRANCIS CLARK DIRECTOR CARMELO LATTUCA ON NATIONAL MINIMUM WAGE COMPLIANCE

In September, the Government published its latest National Minimum Wage (NMW) naming list, with around 660 employers identified as having underpaid workers by a combined £4 million. For many businesses, NMW compliance goes far beyond paying the correct hourly rate. HMRC investigations regularly uncover issues relating to salary sacrifice arrangements, unpaid working time and time recording practices, deductions from pay, apprenticeship pay rules, accommodation offset calculations and worker status. A number of South West employers appeared on the latest list, highlighting that NMW remains a risk for businesses of all sizes and across all sectors. The consequences can be costly. Alongside repaying arrears, employers can face penalties of up to 200% of any underpayment, as well as the reputational

impact of being publicly named. As HMRC continues to focus on worker rights and compliance, now is a good time to review your arrangements and address any areas of risk before they become a problem. For a closer look at the common causes of NMW underpayments and the practical steps employers can take to reduce risk, read our blog by my colleague Tamara Beach: pkf-francisclark. co.uk/insights/national-minimum-wageunderpayments-and-how-to-prevent-them/. Our Employment Tax team supports businesses with NMW health checks, payroll and process reviews, salary sacrifice assessments, HMRC enquiries, voluntary disclosures and team training. If you’d like to discuss your NMW position or understand where risks may exist within your organisation, please do get in touch. pkf-francisclark.co.uk

For many businesses, NMW compliance goes far beyond paying the correct hourly rate.

On pricing

GROWTH AND PRICING EXPERT CAROLINE COOKSON EXPLAINS WHY RRP IS GUIDANCE, NOT GOSPEL When I worked in whisky, I’d often spend hours deciding what the RRP of a new release should be, only to release it into the world and find the retail price varying widely. For some bottles, there would be a £5 difference between one retailer and another, even before promotions. It might look odd on the surface, but there was always a good reason for it. RRPs are guidance rather than the rule – in law, every retailer is free to set their own price – and even the producers know that what you pay in one shop is going to be different from another. The key when deciding how to flex the RRP is understanding the reasoning behind it. Customers are willing to pay more for the same product in different locations – convenience is a strong driver, and they’ll pay more for something that is easy to get in your corner shop than to drive to the big store out of town, or to buy it from the shop they’re already in rather than make another journey. The experience a shop offers plays its part too, and so does the person behind the counter – some will pay more to shop with an owner they know and like than to go elsewhere for a better price. Many will also pay more to support a local business than to shop with a supermarket giant. The reverse is just as valid. If you’d rather sacrifice some margin to sell more of a product – to appeal to your existing customers, bring in a new type of customer, or support a wider initiative – that’s a legitimate call too. No customer is ever going to complain about a lower price, but make sure you understand what it’s doing to your margin before you make it. So when setting your prices, remember that the RRP is only guidance. You can price above it or below it – just make sure you understand what you’re offering your customer, or what you’re giving up in margin, in exchange for wherever you land. cooksonpartners.com Vol.27 Issue 8 | October-November 2026

ADVICE Setting up shop Feeding waste foodfor to livestock good hygiene

Social media 101 CHEESES OF MUSWELL HILL OWNER MORGAN MCGLYNN-CARR ON HOW TO CREATE SIMPLE BUT EFFECTIVE SOCIAL MEDIA VIDEOS The rules that actually matter Keep it simple. Your videos should be short, ideally no longer than 20–25 seconds. Make sure your first three seconds are strong. Your hook is hugely important. (More on this later.) Make sure the text is clean on screen, with captions that describe exactly what people are watching. Consistency matters more than production, and clarity beats cleverness every time. The hook If you don’t know what to say, start here. The ﬁrst three seconds of any video decide whether someone is going to stay and watch it or scroll past it. That isn’t a creative decision; it’s a commercial one. A strong hook does one job: it makes someone pause long enough to hear what you have to say.

It doesn’t need to be clever, and it certainly doesn’t need to be complicated. It needs to be clear, direct, and easy to understand instantly. These are the ones I come back to again and again in the shop. They work because they sound like real conversation, not marketing. ‘Stop buying cheese like this.’ ‘You’re doing this wrong.’ ‘This is your sign to try this.’ ‘If you like this, try this.’ ‘I would never serve this without this.’ ‘This is what I’d buy with £20.’

Clarity beats cleverness every time

MODEL RETAILING Do you have any of that cheese with the fruit in?

In some instances, former foodstuffs may be used for feeding to livestock, providing the material does not contain and has not been in contact with materials of animal origin – for example, raw meat, fish, eggs or products derived from or incorporating meat or fish. Products that may be fed to farmed animals may include eligible bakery, biscuit and confectionery products, and fruit and vegetables, subject to very strict controls. ‘Trust me on this one.’ ‘This is the best thing in the shop right now.’ ‘You’ve probably never seen this before.’ ‘Watch this before your next cheeseboard.’ You do not need a studio This is where most people stall: they think they need better equipment, but they don’t. A good phone, natural light, a steady surface, a clean counter, an amazing cheese. That is enough. Equipment can elevate quality, but it will never replace substance. What you say and how often you show up matter more. cheesesonline.co.uk

Any chance of some almond milk for my coffee?

What a rude man!

I thought the “customer was always right”.

Supermarkets have everything anyway.

Ugh, go away with your ghastly palates. This is my deli, not yours.

FFD says: Many shop owners start off with the attitude of a “curator” or a “tastemaker”. This is perfectly acceptable but you’ll need to be prepared to adapt and compromise, if you want to maximise your selling potential. Not everyone will like what you do, but selling them a little of what they want will buy you some time to convert them.

With kind permission of Geobra Brandstätter Stiftung & Co. KG, Germany. PLAYMOBIL is a registered trademark of Geobra Brandstätter Stiftung & Co. KG, for which also the displayed PLAYMOBIL toy figures are protected.

This advice is an excerpt from the Guild of Fine Food’s Assured Code of Practice for Deli Retailing. The guide is available in PDF format (free for Guild members, £250+VAT for non-members). To request a copy of the Code, email support@gff.co.uk

SOLVING EVERYDAY SHOPKEEPING DILEMMAS. IN MINIATURE.

Would you consider stocking an olive oil that costs less than £25?

You could at least offer us a free drink.

Food businesses handling animal by-products and former foodstuffs that wish to send eligible material for feeding to livestock must have a HACCP plan in place to effectively control the separation, identification and storage of this waste in order to prevent any cross-contamination. All former foodstuffs to be disposed of as animal feed must be safe and wholesome for the intended species, and must not be mouldy or contaminated with foreign bodies. All stages in the chain need to be registered with their local authority under EU Regulation (EC) No 183/2005 laying down requirements for feed hygiene, including the food business, the livestock producer and the haulier (if not the food producer or livestock producer).

Vol.27 Issue 8 | October-November 2026

October-November 2026 | Vol.27 Issue 8

W0686 Fine Food Digest copy.pdf

24/09/2026

10:09

Christmas

coming faster

than you think? WBC has everything you need to present, pack and deliver Christmas joy! Personalise your packaging to elevate your brand

PERSO NA IN JUS LISE T

7-10 DA YS

CMY

Hampers, boxes, bags and more!

Ribbons, shred and stickers for those festive finishing touches

Explore our extensive range

wbc.co.uk 020 7737 4040 sales@wbc.co.uk 64

October-November 2026 | Vol.27 Issue 8

The full package