Blog

  1. Paul Hargreaves: Large Gains in Trust

    This week Paul talks about adapting for the new normal and how we can change for good.

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  2. Paul Hargreaves: Dare we yet look forward to a post-Covid world?

    This week, Paul looks to the impact that Covid-19 could have on Christmas this year and the future of Trade Shows.

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  3. Spotlight On: Chilled

     Cotswold Fayre started delivering speciality foods to independent shops back in 1999 but it wasn’t until September 2015 that we took on the challenge of suppling chilled foods as well. This side of the business has grown massively in the last 4 ½ years and now provides a large percentage of our sales and growing all the time.

    There are some incredible food producers in the UK and beyond, and the ones producing fresh food, whether it be smoked salmon, cheese, kombucha or quiches, are no exception. We stay on top of the game by hunting out the best producers and keeping ahead of the trends to make sure we are keeping your customers happy and giving them what they want.

    One of the biggest trends in this sector at the moment is definitely the rise of meat alternatives, especially the emergence of plant-based proteins. Many producers are using substitutes such as pea protein such as The Mea

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  4. Paul Hargreaves: Change is Coming

    This week Paul looks as the positive changes that are happening in the speciality food sector thanks to Covid 19.

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  5. Paul Hargreaves: Moving to a new normal?

    This week Paul looks at how we can use this time in lockdown to change our behaviours and move a new normal post COVID-19.

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  6. CF Blog: Snacking Habits

    It may not come as a surprise that as an office of foodies, the team here at Cotswold Fayre love a snack, there are a few sweet teeth but the majority of us are all about something crunchy, salty and savoury.

    In these unprecedented times, the perfect time for a snack is basically anytime you want one. Some of us need a mid-morning snack, some get the 3pm munchies, but most of us just can’t stop raiding the cupboard for something to nibble on. When we’re browsing the supermarkets, most of us are impulse buying snacks, if I’ve popped to the shops for one thing, you can guarantee that I’ll walk out with arms full of delicious snacks (must stop going shopping when I’m hungry). 

    The Snacking Category is really important for our customers too, us impulse buyers are doing them a massive favour! Snacks can act as a pick-me-up when you’re hungry on the go or a treat to reward yo

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  7. Paul Hargreaves: Could COVID-19 help us be a Force for Good?

    This week Paul looks at how the impact of COVID-19 might be able to change the world for good. 

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  8. Paul Hargreaves: COVID-19 Update 3

    This week Paul gives an update on COVID-19 and it's impact on the industry so far.

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  9. Paul Hargreaves: COVID-19 Update

    This week Paul talks about the resilience in the food industry.

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  10. Spotlight On: Snacks

    Crisps are undoubtably the king of snacks, but now people are becoming more conscious of what they put in to their bodies, your average potato chip just isn’t going to cut it any more. We saw popcorn rise in popularity a couple of years ago thanks to its low calories and being able to lend itself to sweet or savoury flavours, and crisp alternatives are still proving popular. Vegetable crisps have been around for a while, but now we are seeing innovation; Wholesums are ‘popped’ vegetable crisps which are packed full of fibre but with fewer calories are a great option.

    Salt may be the most common flavour for our savoury snacks, but we live in a global society which means trying interesting new flavours and textures is still important to us. Expanding flavour ranges or bringing something that’s not be done before is a great way of standing out on the shelf. Sankofa do

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