The Artisan Food and Drink Business Show

Edward Berry, as Managing Director of The Ludlow Food Centre, takes us on a virtual tour of this 4,000 square feet shop floor of artisan food and drink delights. We savour the cheeses, ice-creams, yoghurts and desserts from The Dairy, the freshly roasted coffee from The Coffee Room, the meats and charcuterie from The Butchery, the pies from The Kitchen, the vast array of breads from The Bakery, and the marmalades, jams, chutneys and pickles from the Jam and Pickle room. Read More

New business development pro Stan Kuznetsov describes how he created, launched and is marketing The Breadski Brothers, one of the most successful new bread and baked goods brands in Ireland. You'll hear about food marketing, branding, business planning and strategy, and how to make waves in a crowded market. Read More

Get into the groove of the current Irish artisan food and drink scene by hearing from the following companies who were at the Kerrygold Ballymaloe Literary Festival of Food and Wine (LitFest) 2016: Craigie's Irish Craft Cider, Broughgammon Farm, Coolea Irish Farmhouse Cheese, The Dungarvan Brewing Company, Momo Restaurant, Food Writer Elisabeth Luard, Zingerman's, Highbank Orchards, Arbutus Bread.

Northern Munkee gives a host of valuable insights on how to do business with food and drink buyers. Topics addressed include the key information you as a food or drink business need to know before you approach a buyer, how to get buyers to agree to a meeting, the importance of being persistent with buyers, how the 80/20 rule applies to your interactions with buyers, three things you should avoid saying to a buyer, how negotiable buyers can be, and how to maintain good, on-going relationships with your buyers. Read More

Are you thinking about launching your food or drink brand(s) into FMCG? How confident are you in your design and marketing? Have you ever wondered how you'd stack up against your competitors on FMCG shelves? Charlotte Ellis, founder of design and marketing consultancy, Kaffeen, gives an excellent overview of the elements of a "brand analysis", which will enable you to benchmark your brand against your competitors and highlight areas for improvement so you can ensure your products fly off FMCG shelves. Read More

We hear again from Michael Winters of Kadode Kampot Pepper. Michael talks about product sampling, including how he has caught the eye of culinary thought leaders like Yotam Ottolenghi, the importance of strategic product sampling, being choosy with your distribution partner, and what it's like to represent food products from a far-flung region of the world. Read More

This is the first part of the story of how Michael Winters, Pepperman, stumbled on and then launched a range of exquisite Cambodian peppercorns -- black, white and red -- into the UK market. The burning question is: how do you market as "gourmet" a foodstuff that's perceived by many as a "commodity"? Read More

If you'd like a flavour of the dynamic Irish artisan food and drink business scene then this episode is for you. Featuring producers from the Galway Food Festival 2016, this episode brings you conversations with Startup Weekend Galway, America Village Apothecary, Aran Islands Goats' Cheese and Cong Food Village. Read More

Bill Sewell, successful serial restaurateur, gives valuable insights on the business of setting up and running your own restaurant or cafe. Bill talks about thinking outside the box when searching for a venue, being careful about how much you invest, suppliers, finding the right staff and cash flow. Read More

Bill Sewell has fashioned a fascinating career in food. Having emerged from Trinity College, Cambridge, with a history degree, Bill started cooking in both scruffy and high end eating venues in London. Then, after a brief detour into The City of London to qualify as an accountant, Bill went on to set up several restaurants. He's also published two recipe books and is a keen and accomplished food blogger.

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