Episode 11: The Guild of Fine Food with John Farrand - a podcast by HRA Global
from 2020-02-07T16:09:04
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In this week's episode of The Grocery Insider, in association with HRA Global, we speak to John Farrand from The Guild of Fine Food.
Get to know John Farrand:
- How did you get started working in food and drink?
- Quick summary of the Guild of Fine Food
- Education and training
- Academy of Cheese
- Trade Events, Fine Foods North in March in Harrogate - 12-13,000 businesses.
- Food Awards - Great Taste started in 1994 with 250 entries, now just under 1300 entries.
- World Cheese Awards
- Integration with regional trade awards?
Protecting Food Heritage and interacting with Retailers
- How does the Guild of Fine Food bump into a wholesaler, high-end retailer, how would that work? How do they interact? Readers of the magazine?
- 40 years for a long time, are there any changes over the 40 years, seen of the travel in the market and trends?
- Organic - gone from boom to bust especially in cheese. Is organic a trend that is particularly susceptible to changes in economics and cycles of food fashion?
- Is slow produced food closer to the world you work in?
- Era from the 50s gently on the way out, foods back into their more natural state, would you agree?
- Gourmet vegan foods in the future for the guild?
An American Trade Deal and Labelling
- American trade deal - may be muted - from a fine food perspective to you welcome the ability to import from the states? Do you have the same concerns about differential standards that mainstream producers may have?
- Turning to labelling, this is an area of a lot of interest do you guys get involved in provenance claims etc.
2020 Fine Food Trends and a career in the food industry
- 2020 any trends you think we will see or start, any predictions for the year? (fermentable foods, coffee, very good ready-meals)
- What advice would you give a fresh-faced graduate to do or not do as they start their careers?
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