The Speciality Food show 2013 was a brilliant one, not only because it was a great opportunity to meet with new and established customers, but because we made it into the Guild of Fine Food’s Top 50 (did we tell you?!) with our Umami blend, developed with The Mushroom Garden.
It was a very busy few days, with discussions with old friends from Green & Black’s, Fortnum & Mason, Piper’s Crisps, Rococo Chocolates and Harvey Nichols, as well as new ones with a distributor in Scandinavia, several high-end bars, bakers and new restaurants and delis.
Something new that caught our eye this year was the beautifully packaged ‘Ship’s Biscuit’ from The Pembrokeshire Beach Food Co, which also uses a lovely sea salt in their products.
Being shortlisted in the Guild’s Top 50 this year meant David was asked to do a ‘Meet the Producer’ slot where he chatted with John Farrand from the Guild about the importance of the people behind the product. Indeed The Great Taste Awards were partially set-up to help re-introduce the relationship between the producer and the consumer of food.
We are already looking forward to Speciality 2014, but first, time to follow-up on some leads…