Speciality Food  |  Feb-Mar-23
In the February/March 2023 edition of Speciality Food, we’re exploring the most exciting frontiers in fine food this year – from the trending international flavours tipped to set your sales alight, to the innovative ways to invest in the sustainable pound, and more familiar but still well worth investigating world of West Country Cheese. That plus our renowned expert opinion, trend updates and sector intel.
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Articles in this issue
Below is a selection of articles in Speciality Food Feb-Mar-23.