Whether you’re making a quinoa tabbouleh or mixing a cassis cocktail, sourcing international ingredients has become easy in the UK. From wasabi to grappa, five business owners explain how they are finding success at home and abroad with a UK version of another country’s speciality. British Cassis, HerefordshireWhen Jo Hilditch had 50 tonnes of blackcurrants that a well-known soft drinks maker didn’t want, she couldn’t bear to see them wasted. From there stemmed British Cassis, now stocked on shelves everywhere from farm shops to Whole Foods stores. Photograph: Jakub IwanickiJarron thinks British produce will attract worldwide interest whether the UK is part of the EU or not.

Source: The Guardian October 19, 2016 07:31 UTC