Have changing EU Health and Safety Regulations impacted the restaurant cheese board?
No, not really because all the appropriate measures are taken to ensure that the cheese meets the end consumer in ideal condition. These days, restaurants might stock slightly fewer cheeses but will change those they do have more regularly. This is less for health and safety reasons and more to offer the best quality, seasonal cheeses to their customers. What trends have you noticed in the marketplace? A lot more British cheese! Eight years ago, British cheese made up just 12% of our turnover and we stocked around ten different types of cheese from the UK. Today, 55% of our turnover is from British cheese. This change is owing to the incredible development of the artisan cheese industry in Britain, and we now have access to far more cheeses of fantastic quality. Consumer awareness has also played an important role, and thanks to the work of farmers, chefs and industry associations, consumers are far more knowledgeable and interested in learning more about the cheeses they are buying an
