So what will be the next big thing?

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As ever 2016 has got off to a busy start.  First thing on my to do list is to renew my annual subscriptions for the many foodie magazines that I fervently read every night in bed. Apparently ‘food porn is the new norm’ with consumers gravitating towards images aimed at the mind as well as their stomachs!

So why do I read all these mags, I certainly don’t have time to cook all the recipes. It’s simple I am searching for the holy grail of the retailing world ‘the next big thing’.  Who remembers the ‘Delia effect’ with supermarket shelves being emptied of a particular product?   The James Martin effect was certainly successful on my lamb.  With customer service at the heart of the Larder I feel it is my duty to be ahead of the game.

According to food trends experts JWT Innovation you will be on the lookout for algae oil, savoury yoghurt, seaweed and any junk food will be ‘natural’.  Diners will be looking for luxury dining experiences in remote and theatrical pop up locations (so last year!) The popularity of barbecuing will move onto home smoking and we should expect to see continued development in sustainability with by-products from one thing being made into another.

The new buzz word is ‘swavoury’ a mix of sweet and savoury, certainly I have seen a multitude of products containing sea salt and caramel or chocolate in many shapes and forms.  The delightful Sea Salt and Caramel chocolate brittle supplied be the equally delightful Miss Witt was a huge hit with our pre-Christmas custo1268400_525816720829445_141021532_omers.  My ever enduring husband feels he is a pioneer of this particular trend with his preferred harvest lunch for many years comprising of Pickled Onion Monster Munch and a Mars bar (eaten together) all washed down with a full fat Coke!  However, the experts (with a bit of help from Jamie) inform me that we are moving away from sugar and that our palates have become more sophisticated and adventurous when it comes to snacks – so think again Mr Morgan!

So apart from sea salt in all things confectionery how can a humble farm shop owner incorporate these trends whilst being honest to her local roots?

Therefore I would like to make my own New Year suggestions, based on the expert’s predictions but with a local twist.

508887752 (1).jpg~ Healthy Cold Pressed Rape Seed Oil (also try the flavoured      varieties they are so versatile).

~ Smaller portions of tastier artisan cheese.

~ The best quality meat and game you can afford but maybe eaten   a little less often.

~ Local Honey as a great alternative to sugar.

~ Convenient packs of Tasty Seeds.

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All available at the Larder and not a bag of Monster Munch in sight!  Our criteria for stock is simple it must be local, delicious, hopefully unique and good value for money.

Happy New Year one and all, here’s to a healthy and prosperous 2016.

Lisa x

 

 

 

 

 

 

 

 

 

 

 

 

A butcher is for life not just for Christmas !

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Our butcher, Keith, serving very happy customers !

It’s been plain to see the trend for consumers to shop around more, no longer loyal to just one supermarket.  Only the other day my father was telling me how friends of his will purchase their weekly shopping list from many different stores. It has almost got to be a bit of a game seeing how much they can save! Many of us cannot afford the luxury of spending so much time shopping but it has got me thinking ……………

In this race to save some money we have seen the discount retailers growing their market share at the expense of the supermarkets, but statistics show not, it seems, at the expense of retailers offering quality produce with true provenance such as butchers and farm shops.  This is great news for me as a farmer come retailer !

When it comes to meat sales at Lisa’s Larder my savvy customers, who have concern for animal welfare, husbandry and food miles, prefer to buy better but less often maybe reserving meat for treats and special occasions.  This is perfect for my “pop up” once a month concept which is quite hard to explain to the retail gurus.

For those who do prefer a “meat and two veg” meal everyday. I urge you to make use of your local traditional butchers and farm shops.  Their wealth of knowledge will save you money in the long run and prevent a freezer full of unidentified, badly wrapped meat brought on a “buy one get one free” deal that eventually will be thrown out two years later (come on admit it we’ve all done it).

Some of my peers have told me they are nervous of standing in line and asking for something, particularly when purchasing by weight.  Feel embarrassed if it comes up on the scales way over budget and too ashamed to say so!  But if you want to feed your family a product that has not been intensively reared, traveled the world and tastes delicious in a way that only such meat can.  Then hide your nerves hold your head up high and go through the door, have a laugh with them, let them guide you.  Sure enough you will be adding your local butcher or farm shop to the top of  your now very long list of shopping destinations.  My advice though is to leave the toilet rolls and bin bags to those discount retailers – love them or loathe them – who can beat a bottle of Lidl Prosecco !

L x

http://www.lisaslarder.com