SF_Jan_21

2 @specialityfood W elcome to the January 2021 issue of Speciality Food , our first publication for a year which is set to bring a whole new set of opportunities and challenges – some of which will be a continuation of the ones we all experienced in 2020 (Brexit and Covid-19), while others will be brand new and could shape the course of things to come for us all. Within this issue, we're sharing a number of invaluable tidbits of advice, from trends to look out for to business insight from top industry figures to help you navigate the year ahead. We showcase exclusive columns containing expertise from FSB chairman Mike Cherry and NFU president Minette Batters, too. Plus, alongside this issue you will have received our inaugural Inspirational Cheese Retailers publication; a project inspired by the passion, determination and innovation demonstrated by some of the cheese industry's most noteworthy independent shops. Compiling it was a joy, and I hope you find it an inspiring read. HOLLY SHACKLETON | EDITOR holly.shackleton@aceville.co.uk EDITOR’S LETTER 28 10 4 John Shepherd, MD of Partridges 6 Mike Cherry, Federation of Small Businesses 7 Minette Batters, NFU president REGULARS 8 Product News 10 Trend Watch: Tea 19 Counterpoint: Online Events 20 Cheese Uncut 30 Last Words FEATURES 11 Spotlight On: DTM Print 12 Scotland’s Local Revival 14 A Healthy Opportunity 16 A Thoroughly Modern Indulgence 18 Meet the Producer: Valrhona 22 How to Create an Engaging Cheese Display 24 Building Success 26 Taste Direct 28 The Vegan Question 7