Dairy will be one of the defining categories at Speciality & Fine Food Fair 2025, taking place on 9-10 September at Olympia.  

The Fair has long been a showcase for artisan cheesemakers, small-batch butter producers, and gelato specialists, and this year’s line-up underlines the enduring importance of dairy within the speciality sector. 

Among the British exhibitors, Alsop & Walker brings its distinctive cheeses from East Sussex. Founded in 2008, the company has built a reputation for award-winning products such as Sussex Blue, Truffle Brie and Mayfield, made with locally sourced milk and a balance of traditional and contemporary cheesemaking.  

Maggs Carr, Business Development Manager at Alsop & Walker, comments: “I always look forward to the Fair. It’s a great opportunity to meet new clients and chat with return customers.” 

Elsewhere on the show floor, a host of established names add depth to the dairy offering. The Cornish Cheese Co, Godminster, Golden Hooves, Snowdonia Cheese Co, Ivy’s Reserve and The Fine Cheese Co. provide a comprehensive view of the British market, while the Fine Cheesemakers of Scotland ensure the country’s northern traditions are represented.  

Vickie Rogerson from the Virtual Cheese Awards team, exhibiting at this year’s Fair, comments: “Speciality & Fine Food Fair is a key part of our mission to celebrate British cheese. It gives British producers a vital platform to showcase their cheese to buyers and retailers, helping the industry thrive. We’ll be sampling a range of our 2025 award-winning cheeses on our stand this year, and look forward to welcoming visitors.” 

International producers bring additional heritage and quality: Switzerland’s Emmi Kaltbach and Le Gruyère AOP highlight the continuing global demand for Alpine cheeses, and Spain is well represented through Queseria La Antigua, Quesos Revilla and the Instituto para la Competitividad Empresarial de Castilla y León. 

The dairy story at the Fair extends beyond cheese. The Edinburgh Butter Co. showcases hand-churned butter made in Scotland, while The Estate Dairy, recognised widely by chefs and baristas, focuses on high-quality milk, cream and cultured products.  

From the South West, Baboo Gelato highlights another facet of the category. Established in Dorset by Annie and Sam Hanbury, the business began with handmade gelato kiosks on the county’s beaches and has grown into a producer known for seasonal flavours made with organic milk and local fruit, reflecting a commitment to authenticity and freshness. 

Baboo Gelato is joined by Yee Kwan Ltd, bringing Asian-inspired ice cream to the floor, and Yogoody demonstrates how functional and fortified yogurts are carving out space within the speciality category. 

The Virtual Cheese Awards, present at this year’s show, will provide an additional platform to highlight excellence across the category, while features such as the Food for Thought stage, the all-new Village Square, and the Producer Advice Hub offer visitors a chance to deepen their understanding of the sector and its direction. 

“Dairy is one of the cornerstones of the speciality food sector,” says Event Manager Nicola Woods. “From artisan cheesemakers preserving centuries-old methods to new brands redefining gelato and cultured lines, the diversity and quality on show at Speciality & Fine Food Fair reflect just how vital this sector is to retailers, chefs and food buyers.” 

With its mix of heritage brands, emerging producers and international specialists, Speciality & Fine Food Fair 2025 demonstrates that dairy is far more than a staple. It is a category defined by provenance, craft and evolving consumer demand, making the Fair a key meeting point for anyone serious about sourcing the best in speciality food and drink. 

Speciality & Fine Food Fair 2025 takes place on 9-10 September at Olympia. Find out more, and secure your trade ticket, at specialityandfinefoodfairs.co.uk.