Speciality Food – February-March 2023
English | 42 pages | pdf | 12.69 MB
Welcome to the February/March issue of Speciality Food Magazine. After what has been a long and challenging winter for many, the evenings are getting lighter and the horizon’s getting brighter – although, with Brexit issues and the war in Ukraine still impacting the industry, the sector isn’t yet seeing millpond-calm waters ahead.
Personally, the highlight for me at this time of the year is the advent of trade shows. With mustvisit events filling up the calendar over the next few months, I can’t be the only one impatient to relish these hives of conversation and inspiration. IFE is the perfect example, and you’ll find a preview to the 2023 show within these pages.
You’ll also find features delving into the world of international cuisine, the future of tea, and the joy of cheese hailing from the South West from the people who
know it best.
I hope you find it a valuable and inspiring read.
HOLLY SHACKLETON | EDITOR