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Latest Issue

Speciality Food Magazine Jul/Aug-17 Back Issue

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0 Reviews   •  English   •   Family & Home (Food & Cooking)
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If you're finding it tricky to keep abreast of developments in the constantly evolving snacking sector, you'll find our Snack Buyer supplement an essential and inspiring guide. As well as superlative snacks, within this issue we focus our attention on the thriving cheese industry, with an in-depth preview of the International Cheese Awards, the latest products making waves in overseas cheese, how to best display your fromage, and an exclusive interview with cheese connoisseur, Ann-Marie Dyas of The Fine Cheese Co. Plus, we talk to reputable retailers and experts about preparing for Christmas, the seafood you need to be stocking and the booming protein trend. Also, learn how to Brexit-proof your business with the help of industry experts, gen up on our New Producer Awards and catch up with our roster of fine food columnists including Partridges' John Shepherd, star farmer Jimmy Doherty and food writer Charles Campion.
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Speciality Food

Jul/Aug-17 If you're finding it tricky to keep abreast of developments in the constantly evolving snacking sector, you'll find our Snack Buyer supplement an essential and inspiring guide. As well as superlative snacks, within this issue we focus our attention on the thriving cheese industry, with an in-depth preview of the International Cheese Awards, the latest products making waves in overseas cheese, how to best display your fromage, and an exclusive interview with cheese connoisseur, Ann-Marie Dyas of The Fine Cheese Co. Plus, we talk to reputable retailers and experts about preparing for Christmas, the seafood you need to be stocking and the booming protein trend. Also, learn how to Brexit-proof your business with the help of industry experts, gen up on our New Producer Awards and catch up with our roster of fine food columnists including Partridges' John Shepherd, star farmer Jimmy Doherty and food writer Charles Campion.


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Speciality Food  |  Jul/Aug-17  


If you're finding it tricky to keep abreast of developments in the constantly evolving snacking sector, you'll find our Snack Buyer supplement an essential and inspiring guide. As well as superlative snacks, within this issue we focus our attention on the thriving cheese industry, with an in-depth preview of the International Cheese Awards, the latest products making waves in overseas cheese, how to best display your fromage, and an exclusive interview with cheese connoisseur, Ann-Marie Dyas of The Fine Cheese Co. Plus, we talk to reputable retailers and experts about preparing for Christmas, the seafood you need to be stocking and the booming protein trend. Also, learn how to Brexit-proof your business with the help of industry experts, gen up on our New Producer Awards and catch up with our roster of fine food columnists including Partridges' John Shepherd, star farmer Jimmy Doherty and food writer Charles Campion.
read more read less
Essential business magazine for delicatessen, farm shop and food hall owners.
With all the news of the fine food industry that you need to know, interviews with key players and advice for retailers, Speciality Food is a must-read for anyone seeking to turn their love of good food into a profitable business.
Each issue takes an in-depth look at important aspects of quality food retailing and includes regular sections devoted to the cheese, dairy and confectionery industries.

Speciality Food sources useful information from the owners of local delis and also the buyers from premium retailers such as Harrods.
Panels accompanying features easily identify new products for retailers to stock, while upcoming store openings, shows and food events are all listed.
Features may include looks at regional foods, store refurbs, olive and other oils, wine, sauces, cheeses, seasonal food and drink, bakery and other stocking essentials.

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Articles in this issue


Below is a selection of articles in Speciality Food Jul/Aug-17.