Speciality Food  |  Feb/Mar-2022
For the February/March 2022 issue, we’re going back to basics to help you master the essentials – including an expert how-to guide to selling artisan cheese, simple tips and tricks to attract 2022’s fine food shopper and a step-by-step guide to making ethical changes in your shop. Plus, discover what’s driving frozen food and ready meal sales post-Covid, and find out why your tea selection deserves a rethink. All this, plus news, views and insights from fine food industry leaders, is available in our latest issue.
read more
read less
As a subscriber you'll receive the following benefits:
• A discount off the RRP of your magazine
• Your magazine delivered to your device each month
• You'll never miss an issue
• You’re protected from price rises that may happen later in the year
You'll receive 9 issues during a 1 year Speciality Food magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Articles in this issue
Below is a selection of articles in Speciality Food Feb/Mar-2022.