The term ‘fine food’ is something seemingly used all too often at present; meaning very different things to very different people. To the rich it may simply mean food that is imported, or harder to acquire, that they have to pay seemingly ludicrous rates for – and that to us ‘poor folk’ we can’t quite see what the fuss is about. Then there are those that produce food, and to these few, the term ‘fine food’ can mean something else; it can mean that the produce is organic, or natural, or only locally sourced, and they know that this is a unique selling point for the consumers – the reason that the food is ‘fine’.
Seemingly, the only cohesion between all the various types of fine food is that it is not readily available at the local supermarket. It is not in every shop window in the high street, or on every internet site; and perhaps this is now what is truly defining our foods as ‘fine’.
As shops that sell fine food do we need a better understand of what is fine, what excites our customers and perhaps more importantly what keeps them coming back for more. The Italians have the right idea with bread, cheese and salamis available in delis on almost every neighbourhood food shop.
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