FFD April 2013

BETH HEATH 13

CHANTAL COADY 7 “Opening new stores and getting them going is pretty intense”

DELI OF THE MONTH 48

“I want to make a surplus and I’ll beat people down on price,” says the Ludlow festival organiser

We talk to Chris Morton, MD of Bodnant Welsh Food April 2013 · Vol 14 Issue 3

You’ve changed… Ice cream made with Dorset Blue Vinny? It’s not plain vanilla. CHEF’S SELECTION 44 Chris Wheeler of Stoke Park in Bucks chooses Barkham Blue, Vallebona wild boar salame and Truffle Hunter black truffle butter

CUT & DRIED 19 Our new charcuterie section kicks off with hogget ham from Gloucestershire and salami from Co Durham

NEWS CHEESEWIRE CHARCUTERIE ICE CREAM DRESSINGS & SAUCES PREVIEW: FARM SHOP & DELI PREVIEW: THE SOURCE SHELF TALK

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