Café Life Magazine - Issue 127 - Winter 2025/26

Equipment Solutions For Coffee Bar Operators

An extensive range of Grinders to suit every venue and user preference... Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? Grin d By Weight? There's a model for you here!

The touch panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished stainless steel finish looks awesome from every angle!

Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars & restaurants Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!

It’s the final Café Life of the year –and what a 2025 it’s been. Despite the massive challenges facing our industry, I’ve been in awe of the innovation, menu developments and resilience of both high-street operators and independents.

LIFESTYLE

4-18 Lincoln & York / Brita / Creed Foodservice / Clawson Farms / Gail’s & Unox / Ava Vending / Booker

PREVIEW 20-21 Ice Cream & Artisan Food Show

SPOTLIGHT 22 JMHG

This is illustrated by our second annual Captains of Industry feature, where we catch up with those who continue to raise the bar – congratulations to the highlighted businesses.

The plant-based and free-from sectors remain particularly prevalent, especially as people consider healthy resolutions for January, while food-to-go trends continue to revolve around Asian influences.

CAPTAINS OF INDUSTRY 23-37 Schaerer / Creams / Franke / Bread Ahead / Double Puc

FOOD TO GO

38-42 Santa Maria / Delifrance / Booker / Central Foods

REVIEW 44-45 HostMilano

PLANT-BASED / FREE FROM / VEGAN

46-51 Better Nature / The Rebel Baker / Oddlygood

There’s a special around ovens and kitchen equipment, previews and reviews, while LIFESTYLE is jam-packed as usual. Thank you to everyone who has supported the magazine this year – and we look forward to growing further in 2026.

Cheers!

Alex Bell - Editor

OVENS & KITCHEN EQUIPMENT

52-59 Welbilt / Regale / Panasonic

REGULARS

60-64 Index &Supplier listings

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Paul Steer, Tel: 01291 636333, email: paul@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms, Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

Quality is key

Understanding trends and consumer expectations can only help businesses thrive – so we got the insight from Ian Bryson, MD at private label coffee roaster, Lincoln & York.

BOOM TIME

Despite coffee volume growth slowing down in the total out-of-home (OOH) market, consumption is booming in bakeries and sandwich shops, with sales increasing 15.4% year-on-year1

And a new Lincoln & York’s report reveals the trends behind this data and how operators can maximise the opportunities available.

According to L&Y research, a staggering 81% of consumers say the quality of coffee is a major factor in which bakery they choose. Almost half of consumers (47%) buy coffee from a bakery or sandwich shop once a month and one fifth of 25- to 34-yearolds do so once a week. What’s more, 68% would recommend a bakery or sandwich shop to family or friends based on the coffee quality.

As competitive as the high street can be, the popularity of local and independent sites is thriving within bakery and sandwich sectors. With a reputation for artisanal blends and a personalised shop experience, independent bakeries came out on top

when asked which outlet serves the best coffee, with more than a quarter of consumers (26%) claiming their coffee is the best. Independents also ranked a close second in the list of venues most regularly visited to purchase coffee. While it’s great to see this recognition, this data also serves to highlight the importance of prioritising quality within the larger, chain establishments.

ADD-ONS, ADD-INS

As the cost-of-living crisis continues, this is leading to more social meet-ups at coffee shops and bakeries. A lower price point which still feels like a treat makes coffee an affordable luxury, explaining why these operators are bucking the trend of the overall OOH hospitality market.

But there are still ways bakery and sandwich outlets can encourage addon sales and boost spend. They L&Y report revealed that 42% of consumers sometimes buy food with coffee and the most popular accompaniments were pastries and cakes. Ensuring you have these clearly displayed at

Credit: Nathan Dumlao

counter level is a great way to improve incremental sales for those coming in to grab a caffeine fix. Also, consider meal deal-style mechanics, so there’s a feeling of value for money with an additional sweet treat.

And these aren’t just limited to food! Over half of consumers ‘always’ or ‘occasionally’ opted for a flavoured syrup in coffee, and this figure jumps up to three quarters for those aged 18 to 34. The most popular flavour is caramel, closely followed by vanilla and hazelnut. But ensuring you’re equipped with a range of delicious options, and even seasonal specials, is a simple way to make a coffee catch-up feel that bit more indulgent.

CHILL OUT

Amongst 18- to 24-year-olds, a cold variety is now the most popular coffee order, with 51% ordering iced coffees or frappes when visiting bakery and sandwich shops. With our research also

revealing 74% of 18- to 24-year-olds spend between £5 and £7 on coffee at a bakery, and 79% of 25- to 34-yearolds claiming the same, catering to the tastes of the younger demographic not only drives purchase frequency but also boosts value spend.

The iced coffee evolution through new flavours is likely to continue. We are already seeing the emergence of winter warmer options such as gingerbread and cinnamon spice. This will evolve, alongside increasing demand for matcha and even combinations of the two, evidenced by trends such as camouflage coffee.

BREWING SUCCESS

As consumer expectations around coffee continue to rise across the OOH

space, there’s no better time to enlist the help of an expert partner to ensure you consistently hit the spot and take advantage of the demand for quality.

Backed by 30 years of knowledge working with the biggest names in high street coffee, independent shops and wider retail and hospitality venues, Lincoln & York’s Rise of Bakery Coffee report has been compiled by a passionate team of experts and category insight specialists.

Visit tinyurl.com/4h6rnd9w to download the report for free.

1 Worldpanel by Numerator – 52 w/e 15 Jun 25.

Credit: Anastasiia Balandina

Credit: Andrey Arodz

Credit: Fallon Michael

Credit: Witaya Ratanasirikulchai

Brewingcreativity

BRITA Professional celebrates cafés redefining coffee culture, community impact and customer experiences in the 2025 Grounds of Innovation competition.

Ritual Coffee Roasters in Cheltenham has taken home the BRITA Professional Grounds of Innovation competition.

Amid rising costs and ongoing supply chain challenges, the Grounds of Innovation Awards play homage to UK coffee shops that are finding bold, innovative ways to thrive, and is now in its third year.

Ritual Coffee Roasters claimed the top prize from over 50 UK entries. The specialty roastery and brew bar stood out for its approach – championing sustainability, ethical sourcing and a community space. The judges noted how every aspect, from branding and store layout to the quality of its smallbatch roasts, reflected a commitment to people and the planet.

“This win recognises our team’s creativity and dedication,”

said Courtney Conroy, owner at Ritual. “For us, innovation in coffee isn’t just about brewing methods – it’s about creating memorable experiences that bring people together.”

Sam Scoles, qualified water sommelier and sales director at BRITA UK, said: “This year’s awards have shown us that the UK’s independent coffee scene is more than resilient – it’s brimming with ingenuity and creativity. Even just seeing the growth in the number of entries and on display over the past few years is inspiring. Our winners prove that great coffee is about more than flavour; it’s about values, originality and connection. Ritual embodies this perfectly.”

The top 20 shortlist was judged by an expert panel, including Alchemy Coffee, Carnival Coffee and Ben Lewis, UK Latte Art Champion 2025, before narrowing down the Top 10 Most Creative Coffee Shops of 2025.

Ritual Coffee Roasters was awarded an exclusive latte art masterclass with Lewis, a sensory session with a BRITA water sommelier, a BRITA bundle featuring a year’s supply of filters and a premium coffee package from Carnival Coffee Roasters.

The top three finalists receive a smart PURITY C iQ filter and full installation. With the iQ Meter helping cafés manage filters and avoid scale build-up – where as little as 1mm can lead to a 7% rise in energy costs – BRITA is supporting independents to cut costs and protect equipment.

All top 10 finalists also receive a winner’s plaque and window vinyl.

Brita.co.uk/grounds-of-innovation-2025.

TOP 10 WINNERS

Ritual Coffee Roasters, Cheltenham

Ethically sourced, smallbatch roastery committed to sustainability and community 15 Grams, London

Specialty coffee roaster and café with expertly brewed, ethically sourced beans

Effy, Nottingham

Espresso bar and micro-bakery serving rotating Europeanroasted coffees

Ottoman Coffeehouse, Glasgow

Traditional Ottoman brews alongside modern specialty drinks

Dereks, Liverpool

New York-inspired sandwich shop using locally sourced ingredients

Alerta, Liverpool

Specialty coffee shop and community hub for creatives

Ola Coffee Co, Berkshire

Sustainable café with plantbased menu and edible cups initiative

Maya’s Bakehouse, London

High-quality, community-loved grab-and-go bakery

Velo Domestique, Bournemouth

Cycle café offering specialty coffee from top UK roasters

Lowdown, Edinburgh

Minimalist café with meticulously crafted single-origin coffee

Focus on flavour

Consumer price sensitivity vs quality expectations: striking the right balance on café menus, by Rob Owen, business development chef, Creed Foodservice.

AFFORDABLE TREATS

With costs still high and customers keeping a close eye on spend, cafés and coffee shops are under more pressure than ever to offer value. Yet consumers also expect great food, premium flavours and responsibly sourced ingredients – all served in an environment that feels like a treat. It’s a balancing act that can define success.

Despite cost pressures, the café and coffee shop markets remain some of the most resilient in hospitality. While many are cutting back on bigger-ticket dining occasions, they’re still spending on smaller indulgences – coffees, pastries, lunch toasties. Affordable ‘treats’ is a top reason why consumers visit coffee shops1, as they seek a feelgood factor for a fraction of the price.

But this does mean expectations are higher. If people are swapping dinner out for a latte and sandwich, they want the experience to feel worth it. Operators have to deliver a premium feel without pushing prices beyond reach – and that starts with flavour.

In cafés, quality isn’t necessarily about complexity or cost, but taste

and presentation. The best operators innovate around menu edges, building flavour profiles that elevate the classics. Think pistachio-flavoured pastries or tiramisu-inspired hot chocolates.

Toppings and finishes are another easy way to give drinks and dishes a twist. Seasonal toppings not only add value but also create ‘Instagrammable’. monents. In winter, think cinnamon and nutmeg sprinkles, maple syrup and pecans, toffee shards with sea salt or crushed peppermint sticks.

SIMPLE BUT EFFECTIVE

Every café has its staples but consumers love a twist on the familiar. A simple cheese and pickle sandwich can become a hero dish with thoughtful ingredient choices: swap standard cheddar for a premium vintage and pair with a homemade pickle. Or turn a ham and cheese toastie into something special with pulled ham hock, caramelised onion and fior di latte mozzarella.

Fusion flavours are also exciting. Mash-ups like a coronation chicken sandwich with Indian sweet chilli sauce, fresh coriander and sultanas, or pulled pork with sticky BBQ glaze toastie, mozzarella and onions deliver novelty without alienating customers. It’s about keeping things recognisable but just different enough to feel like a treat.

And premium doesn’t always mean expensive ingredients – it’s about smart and versatile options. Seasonal produce like squash is a great example. It’s cost-effective, full of flavour and

adaptable across multiple dishes –from squash and feta fritters at brunch, to a Caribbean-inspired soup with jerk chicken and dumplings or a roasted autumn vegetable ciabatta at lunch.

Sauces and bases are another area to save time without compromise. Quality pre-made options – especially allergen-free – are invaluable. At Creed, our Kitchen ’72 range has become popular for this reason, mixed with proteins or grains to create global flavours quickly and consistently.

Visit about.creedfoodservice.co.uk.

1 Lumina Intelligence: How consumer trends are shaping the future of coffee menus.

Timeless quality

For over 100 years, Clawson Farms has produced artisanal British cheeses. Managing director, Bill Mathieson, talks Stilton, foodservice, authenticity and future ambitions.

inclusion, with 67% of consumers agreeing that melted cheese is often the best part of a dish2

We know that cheese has the capacity to elevate a dish. Clawson Farms’ Stilton®, in particular, is renowned for deep umami notes and creamy tang – this richness lends itself well to menu classics, from pie fillings and burger melts to pizza toppings, desserts and even cocktail inclusions!

products is vital to secure the future of this wonderful and unique part of British food culture.

What’s ahead for your business?

Clawson Farms Professionals Range is due to be released in early 2026, comprising cheese blends, innovative flavours and formats designed and developed specifically for chefs, caterers and foodservice requirements.

Let’s assess trends and expectations. Regarding the cheese sector, there’s an increased interest in premiumisation and products that display quality ingredients which utilise sustainable practices in their making – these are perceived as having genuine value.

According to Innova Market Insights, cheese represents one of the top five categories that consumers seek for traditional flavours. And nearly one in two European consumers consider values such as heritage, authenticity and cultural importance in their diet1. While Mintel statistics show cheese is a firm favourite as a topping or dish

Useful formats, such as our Stilton crumb and sliced variations, deliver a truly accessible range of fine heritage cheese across all foodservice sectors. They’re especially ideal for quick-serve catering scenarios, where cost-effective convenience and speedy service are paramount to successful menus and smooth kitchen operations.

Our mission to highlight Stilton as a credible, everyday meal ingredient – and important part of UK heritage – is taking flight. Engagement with chefs and caterers to highlight the provenance and demonstrate the adaptability and versatility of our

You’re in an incredibly competitive sector – how do you stay ahead?

Quality and heritage are paramount. With over a century of experience, Clawson Farms draws from a wealth of knowledge and finely honed craft to produce cheeses that have excelled and gathered multiple awards at the highest levels over many years.

Clawson’s dedicated cooperative community of farmers, all residing within 30 miles of the production facility, ensures the freshest and finest milk is used. Our 30 member farms strive to produce sustainably and

passionately advocate for the welfare of their animals and protection of the environment. This farm-to-fork ethos provides the backbone of Clawson Farm’s cheesemaking heritage.

The company is proud to hold PDO status for its Blue Stilton and take the role of custodians of this special historic cheese very seriously.

Continued investment in equipment and technology has resulted in further esteemed varieties, such as savoury and sweet blends, territorial cheeses and foodservice formats to address consumer demand and operator needs. A recent brand refresh brings the opportunity for us to showcase our product diversity, highlighting the versatility across classic dishes to contemporary, on-trend menu choices.

It’s a difficult time for foodservice and hospitality. How can you help?

Clawson Farms has made it easier for operators to include delicious Stilton and cheese blends on menus with a dedicated foodservice range, which includes versatile and convenient versions in Crumb, Crust and Slices.

Providing a means of adding depth of flavour, and with dish elevation in mind, the deep and complex flavours of Clawson Farms’ awardwinning Stilton are now available in

Precision-sliced Blue Stilton Burger Melts, provided as convenient discs and squares to melt perfectly atop a premium burger offer.

Other varieties are Smokey Jack (Monterey Jack & BBQ notes) and a touch of heat from the Caribbean Blazer (Cheddar & Scotch Bonnet Chilli). The sliced format offers greater convenience for caterers and means less labour, as it’s cheaper than buying in whole cheeses and cutting yourself. With a shelf life of 60 days and a 4x25g, six-pack-per-case size, there should be no waste either, as you only use what you need. Larger sizes of 500g/20 slices and 1kg/40 slices are also on offer.

For menu opportunities, use Stilton Crumb or Crust mixes to add flavour and indulgence to pizzas, sandwiches, pies, pasta dishes and more.

Clawson Farms’ Blue Stilton 100% Crumb has a shelf life of 28 days and is available frozen in 1kg and 8kg bags. As the crumb is taken from within the cheese, it can be used fresh in salads, sandwiches and as a topping.

The 100% Blue Stilton Crust is usually discarded because it doesn’t have the eye candy appeal of the creamy blue veined cheese inside but what a waste! It just needs to be cooked, so is perfect for pies, pasta, sauces and soups. Our 100% Blue Stilton® Crust has a shelf life of 90 days and comes in 10kg bags. And for even more choice, there are Blue Stilton Crumb/Crust Mixes: 50:50 or 80:20.

For more info, visit clawson.co.uk.

1 Innova Mkt Insights ‘Euro Food Trends 25.

2 Mintel ‘F’service delivery and T/A UK 25.

Golden times for Rutland Red

Clawson Farms enjoyed a triple win at the World Cheese Awards 2025, held at Festhalle, BernExpo, Switzerland in November.

Aged Rutland Red was crowned Best British Cheese, achieving Super Gold status, reinforcing its position as an outstanding ingredient for professional kitchens.

This hard cheese, crafted from pasteurised cow’s milk, set with vegetarian rennet, then hand-buttered, clothbound and matured for up to 12 months for a sweet and caramelised flavour, impressed an international judging panel.

The company’s Shropshire Blue was also awarded Silver – characterful, creamy, mellow and fudgy, it delivers a gentle introduction into the world of blue cheese.

MD Bill Matthieson said: “To be awarded Super Gold for our Aged Rutland Red is an outstanding achievement and testament to our dedicated team at Clawson Farms – from our farming cooperative’s sustainably produced milk, generations of cheesemaking expertise and collective passion to champion our provenance and heritage.

“We’re striving to shine a spotlight on British produce and highlight to chefs their versatility on menu, with a view to promoting and protecting our dairy farmers for the future.”

Clawson Farms also enjoyed another successful year at the International Cheese and Dairy Awards (ICDA), bringing home to Leicestershire seven prestigious Gold trophy wins, two Silvers and four Bronzes.

Attracting the very finest from the global cheese and dairy industry, the ICDA has been held annually for over a century. This year, at the Staffordshire County Showground, almost 5500 entries were assessed by 250 judges, selecting those worthy of joining an elite group of winners.

The Gold trophy wins for Clawson Farms include:

● Champion of Champions – Shropshire Blue, in the ICDA Past Masters Award Class.

● Shropshire Blue, in the Best Whole Shropshire Blue Class.

● Gold x2: Stilton®, in the Best Whole Stilton and Best Two Halves of Stilton Classes.

● Rutland Red, in the Traditional Farmhouse Red Leicester Class.

● 1912 Shropshire Blue, in the Best Vegetarian Blue Cheese Class.

● White Stilton and Lemon Peel, in the Best Cheese with Sweet Additives Class.

“We are thrilled with these awards, as this builds upon being World Champions in 2022 (Shropshire) and 2024 (Stilton),” said Mathieson. “We are particularly proud to win across the key classes we entered with Stilton, Shropshire and Rutland Red.

“The big accolade in 2024 is Shropshire winning the Champion of Champions award, which in football terms is like Chelsea winning the Club World Cup or Liverpool winning the Champions League!

“Recognition at the ICDA enables us to use these wins as a platform to engage with customers to stock Stilton and Shropshire Blue. Consumers are choosing blue cheeses more frequently, with Stilton back in strong growth in the past year*. We urge chefs and catering operators to seize the opportunity to reflect this growing trend.

“That we can produce award-winning cheeses such as our Blue Stilton and Shropshire Blue to this standard is a testament to our teams.

“What this means for customers is that no matter which formats they choose – whole, quarters, sliced, crumb, crust or burger melts – they can be assured of the finest flavours and highest standards of production, which we recognise is imperative for foodservice in helping to win business.”

*Kantar Stilton +2% in volume and +5% in value, giving +£2.5m in sales to the category and Shropshire Blue +17% volume and +25% in value, giving +£1m in sales to the category.

Baking a difference

A partnership between Unox and GAIL’s is helping the artisan chain hit sustainability targets.

CONSISTENT GOALS

GAIL’s bakery has quickly become one of the most eye-catching and successful artisan bakeries across the UK. To continue evolving, the brand needed a fleet of ovens that could keep up with its exponential demand – and that manufacturer was Unox.

Now armed with one of the most intelligent combi ovens on the market across its sites, Unox’s BAKERTOP MIND.Maps™ PLUS, GAIL’s has the final ingredient it needed to drive innovation further. While expanding at an unprecedented rate, GAIL’s maintains the foundations of its wholesome beginnings, underpinned by the production of beautifully crafted goods across more than 160 sites –made fresh every single morningi.

Felix Carvisiglia, head baker at GAIL’s Bakery, said: “The BAKERTOP MIND. Maps™ PLUS has been a real gamechanger. It’s allowed us to have a good

amount of consistency across the brand, making training new bakers a lot more streamlined – especially with the MULTI.Time function. This is easy to use and enables you to keep track of multiple items across a single bake.

“We’ve definitely noticed an improvement in the consistency and precision of our baked goods. One of my favourite elements is how the fans work, keeping the oven consistently hot all around, baking from both sides evenly. These functionalities create delicious products.”

KNOWLEDGE IS POWER

On top of homemade pastries, sandwiches and cakes, the bakery chain has become highly regarded for sustainable practices. Michelle PollardSmith, head of property at GAIL’s Bakery, says this remains vital – not just the with the best ingredients but equipment too. Investing in a fleet of ovens that would support targets and provide data insights was essential.

“We chose the BAKERTOP MIND. Maps™ PLUS based on its capabilities from an innovation perspective,” explained Pollard-Smith. “We want to know how much energy we use throughout our bakeries, so we can

focus on the metrics of our business. Knowing how energy efficient the ovens are, we will not deviate to a different brand as this is such an important aspect of our process.”

Carvisiglia added: “One amazing thing about Unox ovens is the SENSE. Klean smart feature. This allows us to clean in an environmentally friendly way at the day’s end, helping to avoid over-consumption of water. It senses exactly how dirty the chamber is and advises which washing program is best to ensure reduced wastage.”

Esteemed for its team of highly skilled bakers, the leaders behind the company are keen to nurture and support the next generation. This meant a key specification was needed in order to implement a user-friendly

and versatile solution that could assist with the training and development of new staff, while also enabling more experienced team members to further hone their skills.

“Another great thing about Unox ovens is their pre-set programs,” continued Carvisiglia. “This allows the team to ‘pick-up-and-play’, so they bake whatever they want from the get-go. For more experienced bakers it’s good that these programs are customisable, but for junior bakers they make life easier. As it’s a smart oven, it’s fantastic having the ability to instantly download and distribute all these programs to maintain consistency across all branches.”

KNEADS MUST

Beyond the artful kneading of silky dough and precise rolling of delicate croissants, the bakery needs to be a well-oiled machine – from the arrival of the bakers at 5am to strict cleaning routines and robust equipment.

“When starting conversations with Unox, we realised there was a lot of synergy,” said Pollard-Smith. “We were looking for a company that wanted to continually innovate and be open for collaboration to meet an ever-evolving environment and industry. Ultimately, we wanted a world-class oven with UK support and readily available parts.

“One of the ultimate decisions for

choosing the BAKERTOP MIND.Maps™ PLUS was space. All our bakeries are small format – our kitchens are bijou at best! So, we needed something that actually fitted, without impinging the bakers. We’ve previously had extraction, heating and ventilation –it’s been quite complicated – so ovens with an integrated hood benefit us greatly. Not only has it helped neighbourhood bakeries, but when we go into new environments, we’re already able to address any pain points thanks to this clever kit.

“Unox has consistently proven to be key in driving innovation and optimising our processes. The commitment to helping us stay ahead has been instrumental to us. We look forward to continuing our partnership and exploring even more ways we can innovate together.”

Quality at SPEED

BREWING CHANGE

Despite economic pressures, the UK vending industry grew to £3.6 billion last year – a clear sign that demand is stronger than ever. This comes at a time when high-street coffees can cost from £5-£6.50. That is hard to ignore, especially during a cost-of-living crisis.

But interestingly, the shift isn’t just about saving money. We’re seeing a major change in consumer behaviour: bean-to-cup coffee now accounts for 37% of the vending market, up

from just 15% pre-Covid. People are demanding better quality and finding it in smart vending machines. They may be paying more than for instant but still save significantly compared to café prices and arguably get a similarly matched product.

This is also affecting the broader retail and hospitality footprint.

Traditional cafés have high fixed costs, large staff requirements and expensive premises. Many now find themselves competing not just with each other, but with agile, 24/7 vending models that offer comparable quality in a smaller footprint and fewer overheads.

VERSATILE OPTION

Vending and micro-markets are gaining ground across a wide range of settings. In offices, they’ve become a smarter alternative to canteens or cafés, particularly in hybrid workplaces where demand fluctuates throughout the week. Employees want quality coffee and healthy snacks at their convenience and smart vending delivers exactly that, without the need for full-time catering teams.

The way we consume coffee and convenience food is shifting and smart vending is leading the charge. Chief executive of The Automatic Vending Association (AVA), David Llewellyn, tells us why.

Transport hubs are another stronghold. Travellers are seeking a great coffee made fast, at a good price: something today’s vending technology is more than capable of delivering. And because these machines can operate 24/7, they’re a perfect match for busy stations and airports.

Most notably, smart vending is now moving into residential developments. We’re seeing machines and micromarkets installed in modern apartment blocks, co-living spaces and student accommodation, often as premium amenities. Residents benefit from 24/7 access to drinks and snacks, without relying on delivery apps.

This versatility is a key strength of the smart vending model. Unlike cafés, machines and micro-markets can operate in spaces too small or too remote. They also require lower investment and can be easily scaled across multiple sites.

SERVICE ISSUE

This doesn’t mean traditional cafés are going away. They still offer atmosphere and social connection that many

consumers love – however, their role is evolving. As vending and micromarkets fill the gap for convenient quality options, cafés can differentiate through service and ambience.

There’s also a strong sustainability case for smart vending. With real-time stock tracking, operators can minimise waste, respond to consumer trends quickly and reduce spoilage. Many machines offer recyclable cups and plant-based milk options, appealing to environmentally conscious consumers.

In a recent example of how vending technology is being used to encourage greener behaviour, a pilot programme led by CocaCola Europacific Partners and the environmental nonprofit Keep Scotland Beautiful is rewarding students at New College Lanarkshire for recycling. At campuses in Motherwell, Coatbridge and Cumbernauld, students receive a 20p credit for every eligible aluminium can or plastic bottle they recycle using

reverse vending machines, redeemable at school canteens. This initiative highlights the growing potential of vending infrastructure to support circular economy goals and drive positive environmental action.

CLOSING THE LOOP

It’s also a glimpse of what’s to come. From 1 October 2027, a Deposit Return Scheme (DRS) will introduce a similar reward-for-recycling approach across the UK. Customers will pay a small refundable deposit on certain single-use drink containers, reclaiming it when they return the empty packaging. Businesses that produce or sell drinks in England and Northern Ireland will have new responsibilities, while Scotland introduces its own legislation and guidance.

Just like the New College Lanarkshire pilot, DRS will rely on reverse vending tech and other collection systems to make recycling easy and rewarding.

For cafés, foodservice operators and vending providers, it highlights how everyday consumers can play a key role in boosting recycling rates and closing the loop on drinks packaging.

What we’re seeing is not a rejection of café culture, but an expansion of choice. Consumers no longer need to pick between quality and cost or convenience and experience. They can choose a café when they want to sit and relax, and a vending machine when they’re in a rush without compromising on quality.

The rise of smart vending and micro-markets reflects a smarter, more flexible approach to food and drink. Consumers are demanding better value and control over when and how they buy, and this model delivers on all fronts. With premium bean-to-cup coffee and digital convenience at its core, smart vending isn’t just keeping pace with modern life, it’s setting the new standard.

Treat harmony

From social media to grazing boards and the prevalence of pistachio, Karen Poole, head of own brand at Booker, gives us the exclusive lowdown on desserts.

The dessert option is hugely important for cafés & coffee shops. What consumer trends are you seeing? An evolution towards a combination of indulgence, new flavours and overall experience. Diners want visually appealing, ‘Instagrammable’, elegant desserts to share on social media – and with their group.

While there will always be a demographic chasing the latest trends, childhood or traditional favourites continue to win hearts. Nostalgic, comforting, homemade-style desserts are driving trends at the opposite end of the scale, as diners seek familiar classics for a satisfying treat.

Whichever desserts they choose,

something multi-sensory is essential, as ‘eating with the eyes’ has become a crucial part of the eating out occasion. Diners seek elevated experiences they cannot easily recreate at home, so getting the menu right, to suit multiple dayparts and preferences, is a surefire road to success.

Popular staples include sticky toffee pudding, banoffee, Bakewell and Tiramisu. But there’s still room for a contemporary twist, and our new range has been designed to bring modern interpretations of these nostalgic flavours. For example, our new Frangipane tart leads on Bakewell, while our Tiramisu is made with quality ingredients to create a great tasting,

stylish and well-presented dessert –perfect with an espresso coffee.

The ubiquitous pistachio is on-trend, and desserts that lead with the popular nuts should do well. It’s popping up in hot and cold lattes, cookies, cheesecakes and pancakes. Our new frozen desserts range features a Salted Pistachio Semifreddo and a Pistachio, Raspberry & White Chocolate Roulade, which we are excited to launch into foodservice. We are confident they will perform well via cafés and coffee shops.

It’s been a tough year. How can Booker help with cost-saving and practical forward-thinking?

Our new frozen desserts range brings practical benefits – some of the

products are pre-cut, so portions can be taken out individually or as a whole to defrost. Individual desserts can be removed from the freezer to defrost, with bars cut into desired sizes while still frozen. All important factors and operational benefits.

The desserts are positioned under three Booker brands that balance value, quality and finish – Chef’s Essentials, Chef’s Menu and Chef’s Premium – with price points to suit a range of budgets.

We are a strong partner for cafés and coffee shops – whether independent, high street outlets, national chains or operators. Sourcing products with us allows customers to diversify their offering, change the menu seasonally with ease and cater to changing trends.

We offer expert support, guidance on product selection and usage, plus logistical solutions, helping cafés through challenging times – and we seasonally refresh our ranges and offers. We issue product guides four times a year and our current Autumn Catering Guide spotlights what’s trending. It also includes menu ideas, with prices locked until 6 January 2026.

In addition, we run reward schemes, seasonal price locks and added value services. Open seven days a week, customers can come into branch, or use Click and Collect for a top-up shop during peak periods to stock up on popular items.

We have 190 branches across the UK and using Booker as a key supplier can bring time and cost-savings, better payment terms and improved supply chain management by working with partners who understand your needs. Receiving bulk deliveries reduces the amount of time and staff costs associated with frequent shopping trips, ultimately leading to further efficiencies.

More younger people are enjoying desserts. How do you approach this? It’s interesting to observe how younger consumers are socialising, alongside their dining and flavour preferences. We’re seeing a trend for group gettogethers, with shared grazing boards, sweet treats or indulgence in larger desserts. They often order a variety of sharable menu items, such as brownies, doughnuts and cheesecakes.

A sweet grazing board on the menu can be a profit driver for cafés – they’re easy to assemble and can be garnished with fruit, chocolate buttons or ice cream, and help to reduce wastage.

These diners are often drawn to on-trend flavours, global ingredients and visually appealing desserts, so modern flavours such as pistachio, raspberry, lemon, coffee and chocolate are the heroes. They also won’t compromise on taste or indulgence and want quality over quantity. When it comes to size, they’ll take smaller portions over lighter options.

Presentation is also key, so consider the serving plate, board or bowl, as well as finishing touches to really add the wow factor.

Let’s examine dayparts. Operators need to think holistically about when and how they offer products – would you agree?

While desserts are traditionally associated with the after-dinner moment, there’s a growing trend to enjoy them at other times of day – after lunch, mid-afternoon or as a

standalone treat at any time of day.

Alongside traditional coffee shops and cafés, we’re seeing the emergence of dessert-only outlets, parlours and chains. To capture attention, make your offering clear – both in real life and on social media. Invest in POS boards you can easily change to highlight a dessert of the day and remember to share images on your various channels.

And don’t forget about dessert takeaway and home delivery. With the right packaging, quality products can be enjoyed in the home or workplace in the same condition they left the kitchen in.

What’s next for 2026?

Pistachio will continue to lead the way, with complementary toppings and garnishes such as cream and spread, chopped pistachios and kadayif for Dubai-style sundaes and desserts.

Still on the green trend is matcha – its popularity fuelled by health benefits, distinctive flavour profile, pairing potential and vibrant colour. It’s no longer a niche item but a musthave for cafés across waffles, crepes

and pancakes, as well as iced lattes, smoothies and shakes. Plus, it pairs well with a variety of other ingredients like white chocolate, vanilla and fruits including strawberries and mango.

In terms of format and occasion, we anticipate the continued trend for group grazing and sharing. When presented well using quality components, these sharing boards can bring the wow factor and create inspiring social media content, encouraging others to explore.

Stay social. Keep your eye out for viral trends and posts highlighting incoming taste sensations. This year, we had the Strawberry Sandwich and Dubai chocolate but, looking globally, Asia is bringing innovation to the UK market such as Korean cube-shaped pound cake – an area to watch.

Booker offers 23 frozen own-brand desserts in branches and online, of which 15 are newly launched and available now. They are positioned under three brands: Chef’s Essentials, Chef’s Menu and Chef’s Premium.

Find out more at booker.co.uk.

The sweet spot!

The Ice Cream & Artisan Food Show team takes us behind the scenes for the 2026 event.

INTERACTIVE & EDUCATIONAL

The show has grown tremendously over the years. What began as a small gathering focused purely on ice cream, has transformed into a national event that celebrates the wider artisan food and dessert community.

We now attract a broader range of exhibitors and visitors – from café owners, parlours and dessert businesses to manufacturers, retailers and wholesalers. The addition of the live demonstration area and our expanded seminar programme have also made the show more interactive and educational.

Visitors can spend the entire day learning, tasting and networking, gaining valuable ideas they can take straight back to their business. Every year, we listen to the industry and evolve to meet its needs. For 2026, it

is all about innovation, resilience and adapting to a fast-changing market.

SECTOR IMPORTANCE

Events like the Ice Cream & Artisan Food Show are absolutely vital to the industry. They bring people together, create opportunities and spark ideas.

For many, this is the one time of year to see, taste and experience the latest products and equipment in person. It is also a unique chance to build relationships face-to-face.

And it’s more than just an exhibition. It’s a community event that reminds us

what makes this industry so special –creativity, passion and connection.

And the ice cream and artisan food industry is more exciting than ever, with incredible levels of creativity. From new flavour combinations and plantbased options to sustainable packaging and experiential desserts.

There is also a focus on premium quality and authenticity. Consumers want brands with a story, something unique and made with care. On the business side, operators are investing in technology, efficiency and social media marketing to reach new audiences and build loyal followings.

In short, the market is evolving quickly but is full of opportunity for those willing to innovate and adapt.

The show runs from 3-4 Feb, 2026 at NEC Birmingham.

Register for a free ticket at ice-cream.org/icafs2026-ticket/

"The addition of the live demonstration area and expanded seminar programme have made the show more interactive and educational."

STAYING AHEAD

The coming year is about resilience and reinvention. Businesses should be thinking about how to diversify, stay relevant and create memorable customer experiences.

For parlours, cafés and mobile operators, that might mean experimenting with flavours, adding complementary offerings or using social media more strategically. For manufacturers and suppliers, it’s supporting customers with smarter solutions and standout products.

Whether you are a manufacturer, parlour owner, mobile operator or artisan producer, this is your event. With over 6500 visitors expected, a packed line-up of live demos and seminars and a floor full of innovation, this is a must-attend for anyone in the ice cream and artisan food trade.

Solutions at scale

The story of JMHG hospitality group is one of expansion and ambition, supported by Square’s unique integrated technology ecosystem.

reputation over the past 13 years for curating warm, authentic spaces across cafés, bakeries, pubs and wine bars.

Founded by Jayke and Joanna Mangion, its growing portfolio includes ve Brickwood Co ee & Bread locations o ering Australian-inspired menus; the Old Post O ce Bakery in Clapham North; and a trio of characterful wine and charcuterie bars set in repurposed Victorian public spaces.

And technology company Square is a key factor in this success.

At the start of their journey, Jayke and Joanna sought a solution that could scale with their vision of running multiple venues under one group. They chose Square for its integrated ecosystem – allowing them to manage payments, sta , inventory and reporting all in one place, from day one. That decision laid the groundwork for a more agile, data-driven approach.

QUICK INJECTION

With an eye for opportunity and a passion for community, The JMHG Group has always prioritised customer

helped streamline operations but also provided the nancial visibility needed to take the next step, which is where Square Loans came in. Whether it was opening a new venue, hiring more sta or investing in equipment upgrades, the quick injection of capital helped JMHG move with con dence.

“Access to Square Loans was fundamental in our growth in the last two to three years, as the climate of hospitality seems to be changing at a rapid rate,” said Jayke.

“Instant access to funding was a game-changer. When we looked at more traditional funding routes, it was so time-consuming and challenging for a small amount of money – it was three clicks with Square, whereas traditional banks can take more like three months. We’ve been able to grow without external investment, on our terms, and seize opportunities at greater speed.”

SUITE OFFERING

Beyond funding, Square’s suite of business tools – including integrated point-of-sale systems, online ordering,

custom reporting, website integration and event ticketing – has helped streamline operations across JMHG’s diverse set of venues. The data insights from Square allow the comparison of performance across locations in realtime, simplifying daily operations.

Square’s latest hardware, including the recently launched Square Handheld, has further improved service during peak periods. In summer months, sta can serve customers faster and more e ciently from anywhere in the venue.

From intuitive sta onboarding to powerful analytics, Square continues to enable The JMHG Group to scale with con dence while staying true to its community-focused ethos.

“Square is proud to support forwardthinking hospitality groups that are rede ning local experiences across London,” said Ming-Tai Huh, head of food & beverage at Square. “They’re building on strong foundations to deliver memorable hospitality.”

To learn more, visit squareup.com/gb.

Captains of Industry

Welcome to our end-of-year celebration of operators and brands who continue to push the envelope for products, innovation, teamwork, tech, machinery and so much more. Congratulations to all those that have been highlighted – and here’s to a stellar 2026!

Cup winners

Schaerer continues to set the coffee machine standard, with a suitable product for every application. Tharyn Estevez, global marketing director SEB Professional Beverage, elaborates on a memorable year and future plans.

What are the key expectations for operators and consumers?

Today’s consumers are driven by diversity, quality awareness and trending beverages. They expect machines that serve not only classic coffee creations but also new specialties like matcha, ube or cold offerings, plus various plant-based milk alternatives and barista-level milk foam.

Food pairing concepts – such as matcha latte with vegan sandwiches or cold brew with pastries – are also growing in importance. For operators, especially in times of staff shortages, the focus is on maximum efficiency, process reliability and machine durability. Therefore, user-friendly and easy-to-clean options are becoming more relevant than ever.

Innovative solutions from SEB Professional Beverage that support

operators in variety and efficiency include the Schaerer Twin Milk and WMF 2-Milk Solution systems, which turn both dairy and plant-based milk into perfect foam for a broad range of specialties. These machines also prepare trendy drinks like ube latte, cold coffee or syrup variations fully automatically. This means not only classics but also on-trend and custom beverages can be served to consistent barista quality, always allowing for new taste experiences on the menu. Regarding hygiene and cleaning, both the WMF AutoClean and Schaerer ProCare systems fully automate this process and reduce staff workload to a minimum. The technology ensures that quality can be maintained, even when staff turnover is high. They also lead to time savings, increased operational reliability and lower maintenance costs.

You have a wide range of products but what’s making headlines right now?

The most exciting developments at SEB Professional Beverage centre on the integration of the brands La San Marco and Zummo into our broad-based portfolio. The addition of La San Marco, a traditional Italian manufacturer, elevates the overall offering. Their portafilter machines stand for espresso expertise and technological innovation. Zummo delivers innovative juice solutions for freshness and healthy variety in day-to-day operations. This integration strengthens SEB Professional Beverage and delivers a unique synergy for customers. Depending on their needs, we can create tailored single solutions or fully integrated cross-brand concepts: Premium espresso at the hotel bar or café is authentically prepared with La San Marco portafilters or the WMF espresso NEXT semi-automatic. Fully automatic WMF and Schaerer machines guarantee quality coffee in breakfast and self-service operations, while Zummo juicers provide fresh vitamin boosts. In conference venues or healthcare catering, Curtis brewing systems supply large volumes of fresh filter coffee and tea.

For new operators, what’s your advice around machinery choices?

Choosing the right coffee machine should always be based on the beverage offering and local requirements – for example, to serve

iced coffee or strawberry matcha without having to compromise on automated processes or telemetry. With its comprehensive portfolio, SEB Professional Beverage meets the specific needs of every segment, from small espresso bars to major caterers requiring over 1000 litres of filter coffee per day. The focus is always on process reliability, ease of cleaning and maximum beverage quality and variety – whether self-service or staff-operated.

For example, WMF and Schaerer offer modular machine solutions that can be customised to evolving requirements and new trends. This includes various milk systems, syrup stations, powder modules, as well as hot & cold technology and ice modules for cold coffee specialties. Thanks to digital telemetry solutions like WMF CoffeeConnect and Schaerer Coffee Link, operators can monitor operational data, cleaning cycles and fill levels across multiple locations – enabling efficient service management and seamless alignment of the beverage range with actual demand.

How has 2025 been – and what can we expect in 2026?

A real highlight was SEB Professional Beverage’s highly successful presence at HostMilano, where we showcased our brands WMF, Schaerer, La San Marco, Curtis and Zummo for the

first time in a cross-brand exhibition concept. Real-world scenarios at the booth illustrated how the products are interlinked to create holistic concepts for hospitality, hotels, public catering, office and retail.

It also saw the debut of three new compact WMF machines, designed for small to medium requirements: WMF Peak 50 (up to 80 cups/day), WMF Elevation 10 (up to 50 cups/day) and WMF Perfection OFFICE (up to 40 cups/day), all representing premium coffee enjoyment, minimal space requirements and ease of maintenance.

And 2025 was particularly shaped by the closer collaboration and integration of the WMF, Schaerer, Curtis, La San Marco and Zummo brands under the umbrella of SEB Professional Beverage. Bundling expertise in this way makes it possible for us to respond more individually to customer needs and provide maximum flexibility. For 2026, further developments will build on this.

A major milestone is the launch of the new compact WMF coffee machines from spring 2026, setting new standards in usability, individualisation and business efficiency.

An adventure in

indulgence

From partnerships with the likes of Pepsi to the launch of a direct delivery platform, dessert brand Creams Café is setting new standards for customer experience.

CAUSE AND EFFECT

It’s fair to say that Creams Café has helped kick-start a UK dessert parlour revolution. Founded in 2008 by Adam Mani and Balal Aqil in Southall, West London, it looks to deliver the ultimate wow-factor experience – and with a focus on freshly made desserts, waffles, crepes, sundaes, sorbets and gelatos, consumers are ready for an indulgent adventure, with just under 100 stores now in operation.

Having launched a direct delivery platform via the new Creams app earlier this year alongside strong summer trading, it’s a business seemingly one step ahead of the latest trends.

“The café scene is evolving at pace, and much of it is being shaped by what I’d describe as a cause and effect

between the macro environment and consumer behaviour,” said Creams CEO, Everett Fieldgate.

“On one hand, we’re operating in a world of sustained inflation and more cautious spending, where people are thinking harder about where and how they treat themselves. On the other, that same mindset has fuelled a shift in how consumers seek those moments of enjoyment. People might not go out as frequently, but when they do, they’re looking for experiences that feel special, something that justifies the spend and creates a memorable moment. This has translated into a real appetite for affordable luxury and innovation that excites, desserts and drinks that deliver indulgence and quality, without being out of reach.

“Technology is also playing a bigger role. App-based ordering, delivery integration and loyalty schemes are becoming standard expectations rather than added bonuses. Consumers

want convenience, personalisation and rewards, so brands that deliver a seamless experience, both in-store and online, are the ones standing out in this changing landscape.”

FULLY INTEGRATED

The past year has been pivotal for Creams, focusing on both stability and transformation.

“Like many in hospitality, we’ve had to stay agile in managing the ongoing impact of inflation,” continued Fieldgate. “At the same time, we’ve made major strides in modernising operations and customer experience. We’re in the process of transitioning our POS system and launching a fully integrated tech stack. This includes a new Creams app with pre-order and order-at-table functionality, and Creams Direct, our direct-to-consumer delivery service. These developments are about creating a seamless, consistent experience for guests, however they choose to engage with us – in café, online or at home.

“Looking to 2026, it’s shaping up to be one of our most exciting years yet. We’ll be unveiling a new café design, creating a fresher, more immersive environment that celebrates the joy and creativity at the heart of Creams. We’ve also got first-of-their-kind menu innovations in the pipeline, plus a couple of partnerships launching in Q1

CAPTAINS OF INDUSTRY

that we can’t wait to share. Building on our tech stack, we’ll also be introducing a CreamsLoyalty programme in Q1, a milestone to reward guests for their support and deepen our connection with them through personalised offers and experiences. Beyond the innovation, we’re very focused on accessibility and affordability, especially post-Christmas.”

KEY CONNECTIONS

In such a competitive market, differentiation ultimately comes down

to how you make the customer feel. It’s about more than what’s on the menu, creating a sense of connection.

“Two key factors make this possible, and the first is the guest experience. From the warm welcome to the atmosphere and ease of ordering –whether that’s at the table, through the app or via delivery. We want every interaction to feel joyful and a little bit indulgent. The second is, of course, the product. Our desserts are designed to celebrate everyday moments and create togetherness through sharing.”

CAPTAINS OF INDUSTRY

And business relationships are central to these ambitions.

“We see partnerships as genuine extensions of our brand and vital to delivering the consistency, quality and innovation our guests expect. We’re fortunate to have a fantastic network across all areas of the business.

“On the product side, an exciting collaboration has been with Pepsi on the launch of the Float, which has been well received. And we’re not stopping there, with news to share as we head into summer, so watch this space.

“Operationally, we work closely with BidFood for warehousing and delivery, ensuring reliability across our nationwide supply chain. Access supports our growing tech stack, helping us create a seamless digital experience for guests and teams. On the equipment and smallwares side, HTG and Nisbets help us maintain the highest standards.

“But our biggest and most important partnership is with our franchisees. Passionate, entrepreneurial and committed to delivering those special moments of joy to guests every single day. Looking ahead, we’re always open to working with like-minded brands and innovators who share our values and can help us push the boundaries of what’s possible.”

CLEAR FOCUS

There are so many challenges for operators right now – and there isn’t much light on the horizon.

“Much of the pressure stems from the impact of government policies, which have created unnecessary inflationary strain on businesses. Increases in National Insurance, the lack of meaningful progress on business rates reform and wider market uncertainty have all contributed to an environment where investment and growth are being stalled. What’s most frustrating is that decisions are often made without a full understanding of the unintended consequences.

“Against that backdrop, operators like us are having to manage inflation carefully while still driving transactions and engagement through all the things we’ve discussed: affordability, innovation that excites, tech-enabled convenience and a consistently great

experience. It’s about finding ways to deliver joy and value even when external conditions make that harder to achieve. We are also working to fully navigate the evolving HFSS (High Fat, Sugar, Salt) regulations. It’s a complex environment but one we’re approaching with resilience, adaptability and a focus on guests.”

Those guests certainly include Gen Z, who are becoming a hugely important demographic for brands such as Creams.

“Being liked by Gen Z isn’t mutually exclusive to other generations enjoying the Creams experience – in fact, that’s one of our strengths. The fundamentals of a great experience being feeling welcome, having fun, enjoying great food and sharing special moments resonate across all age groups. What differs is how people connect with and express those moments.

“For Gen Z, it’s about capturing the experience as much as living it. They’re looking for something visually exciting and shareable with bold colours, creativity on the plate, theatre in the serve and a sense of playfulness that makes every visit ‘Instagrammable’.

“But food quality, generosity and escapism appeal to families, Millennials and older guests too. By focusing on the universal elements of great hospitality, we’re able to grow with Gen Z, while welcoming everyone who wants to share in that sense of togetherness,” concluded Fieldgate.

COMING UP Spring 2026

NEXT ISSUE

SPECIAL

Coffee suppliers/roasters

Flavours, iced coffee, Gen Z, NPD, sustainability

FOCUS

Nutri-bars/protein bars/ biscuits & chocolate

Sweet treats, operator profiles, healthy & sugar-free

EXCLUSIVE

Syrups & flavourings

Menu innovation, monetisation, fusion, Instragammable trends

INSIGHT

Tea

Matcha, bubble, artisan blends, global influences, market growth

PREVIEWS

lunch! NORTH

Food & Drink Expo/Farm Shop & Deli Show

London Coffee Festival

ESPRESSO EXCELLENCE

It’s been a stellar year for Dalla Corte UK&I, from new products to high-profile partnerships. Sales & partner manager, Ari Huecherig, takes us on that journey.

What have been the key developments for the Dalla Corte brand?

I joined in April, and it’s been a whirlwind. When I came on board, many in the UK coffee scene either hadn’t heard of Dalla Corte or weren’t sure where to find one of our machines. While we’re a well-established name in Italy and markets like South Korea, the UK and Ireland are still emerging territories. That made it an exciting challenge: to get more machines into specialty coffee destinations and show our huge potential.

One big step forward has been sponsoring the UK Barista Championship 2025-27. Across four regional heats and the London final, competitors used our Zero Barista espresso machine, giving the best

baristas and members of the wider specialty coffee scene the chance to see Dalla Corte’s capabilities firsthand. These events were a fantastic way to demonstrate what our products can do – and that was with just one piece of kit from our portfolio.

We’ve also invested heavily in aftersales support across the UK and Ireland. Buying an espresso machine isn’t just about the upfront purchase; it’s about reliability, cup after cup, year after year. To make that happen, we’ve hosted technical training sessions for both our in-house engineers and third-party machine partners. It’s helped us grow a strong network of suppliers who really understand the espresso world – and, of course, care about Dalla Corte equipment.

How have trends evolved?

Coffee never stands still, which makes this industry so exciting! These days, consumers expect premium drinks out of home, especially as at-home espresso machines become accessible and affordable. If they’re paying for a coffee, it needs to be worth the price tag. This coincides with customisation. Different blends, dairy alternatives, syrups, extra shots… baristas (and the equipment) need the right tools to fulfil orders and inspire customers to return.

I expect this to continue, alongside more automation. Not to replace baristas but enhance workflow and in-cup quality. The Dalla Corte team is anticipating enquiries about how our tech can support staff during busy periods, while maintaining the craft that makes specialty coffee special.

Independent cafés are under pressure. How can you help them thrive?

Specialty coffee and independents are booming, which is great. It means

"These days, consumers expect premium drinks out of home, especially as at-home espresso machines become accessible and affordable."

higher footfall throughout the week and increased revenue but it can also pose operational challenges –especially given ongoing staff issues.

At Dalla Corte, our mantra is to #MakeItBetter – better coffee and better baristas – and it’s something we work towards in everything we do.

For better coffee, our espresso machines feature smart tech to support baristas and ensure each shift is as seamless as possible. Take the Grind Control System (GCS): it automatically adjusts settings based on real-time data from connected grinders, such as changes in humidity, temperature and bean condition. GCS allows baristas to serve every espresso-based drink with confidence, knowing it’s exceptional.

As for better baristas, we appreciate that they already have a craft to showcase. That’s why our espresso machines incorporate user-friendly features like cool-touch steam wands to support and nurture their existing skillset. Dalla Corte is also renowned for its multi-boiler tech, which prevents those subtle temperature fluctuations that can hugely impact the taste and aroma of the end-product.

Every café has different countertop layouts and different numbers of baristas on shift. We work closely with partners and customers to tailor our espresso machines for their workflow and operations – creating a better experience for customers, while making life easier for staff.

year-round to embracing matcha culture. They are also big on specialty coffee and independent cafés that champion ethical and sustainable practices, so they should be listened to. Also, as Gen Z consumers embrace lowand-no and sober-curious lifestyles, it will be interesting to see what trends emerge and become an even bigger part of social rituals in 2026.

Saying that, it’s not just Gen Z that cafés need to consider. Older consumers are among those driving the demand for decaf, with daily routines that differ from the working population. The same goes for families, in which a weekend café outing might involve ordering the coffee-based classics of latte and cappuccino, alongside hot chocolate, tea and matcha for children and teens.

It all comes down to meeting the expectations of your current audience, while keeping an ear to the ground for upcoming trends.

How much more influential can AI and automation become?

This comes up in conversation with partners and customers every day, and it’s no surprise – these advancements have taken the world by storm.

At Dalla Corte, our focus remains on celebrating barista talent through automation, rather than using it to replace staff members. Take the Steam Maestro, our new automatic steam wand, as an example. It froths milk with minimal input, freeing baristas to take orders, pull shots and make their

customers’ day that bit better.

Of course, that’s not to say that espresso machine manufacturers shouldn’t embrace AI to improve products. It would be great for the equipment to learn each barista’s drink-creation routine, to offer added support during busy periods. Also, in a world where one viral social clip can influence the way consumers behave, imagine an AI tool that can explain even the most seemingly minute changes in customer routines and drink preferences. It would give cafés the opportunity to stay one step ahead of trends (and one step closer to success!).

To learn more about the portfolio, email ari.huecherig@dallacorte.com.

Gen Z is a key demographic – would you agree?

Absolutely! They have been hugely influential, from enjoying iced drinks

TRANSFORM THE COFFEE EXPERIENCE with

MYTICO:

Tradition Meets Contemporary

Whether it’s the energising lift of a morning espresso, the calming comfort of a late-night decaf, or the indulgent richness of a velvety hot chocolate, Mytico delivers a flawless experience, cup after cup.

At the heart of this perfection is iQFlow™, Franke’s intelligent coffee extraction technology. It unlocks deeper aromas, fuller body, and richer flavour profiles, ensuring every drink is crafted to five-star standards –no matter what your customers order.

But Mytico isn’t solely about taste; it's also about smart performance. With Franke Digital Services (IoT), you gain real-time visibility across your entire machine fleet. Monitor popular drinks, identify peak service hours, and make data-driven menu adjustments to maximise your ROI.

And when it comes to Mytico maintenance, you’re never alone. With over 100 Franke engineers across the UK and Ireland, expert support is always just a call away.

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TOUR DE FORCE!

The Bread Ahead story is one of growth, education, teamwork and UK expansion. We’re expecting even bigger things in 2026.

SEEDS OF SUCCESS

It’s been a remarkable year for Bread Ahead. Known for its artisanal sourdoughs, doughnuts and expert-led workshops, this British operator has become a trusted name in traditional and modern baking.

With 12 bakeries across the Middle East and new sites in the Philippines alongside further expansion across Asia and Europe – and a flagship New York bakery scheduled for early 2026 – it’s

been a remarkable tale of success since launching in 2013, with a Bakery School opening the following year.

Founder Matthew Jones has worked with the likes of Shaun Hill, Simon Hopkinson and John Torode in restaurants such as Pont de la tour and Quaglino’s. He opened Flour Power City Bakery in London in 1999, while sourcing ingredients from the worldfamous Borough Market.

CRAFT SHARING

Today, it’s difficult to keep up with the brand and its expansion. Back in August, it launched a new short sourdough workshop – central to the mission of the Bread Ahead Baking School. The emphasis

is on teaching and sharing the craft of baking, with over 40 workshops, online and in-person, catering to all skill levels.

The business sells around 400 sourdough loaves a day across its five London bakeries, with the three 90-minute workshops running four times a week until the end of November at Borough and Wembley –and they are continuing next year.

“Sourdough has always been at the heart of Bread Ahead from the very beginning,” said Jones. “Sourdough September was a wonderful opportunity to explore the simplicity of high-quality ingredients and traditional techniques. These new classes give everyone the chance to begin or deepen their own sourdough story.”

To back this up, it’s opening the doors of its Borough Market bakery, with a new tour designed especially

"Sourdough has been at the heart of Bread Ahead from the very beginning. These new classes give everyone the chance to begin or deepen their sourdough story."

for visiting groups. The 90-minute experience offers a rare chance to go behind the ovens, while also enjoying a plentiful artisan buffet!

“We are about more than baking,” continued Jones. “It’s about innovation, team building and community. These tours give groups the chance to share in that spirit, learn something new and sit down together to enjoy exceptional food fresh from the ovens.”

The experience includes a guided tour of the Borough bakery, a talk from Jones on the Bread Ahead journey and the innovations of today, followed by a buffet featuring viennoiserie, sourdough and seasonal fruit.

NORTHERN EXPOSURE

And while London has always been a heartbeat of Bread Ahead, a threemonth doughnut pop-up at Harvey Nichols Manchester shows its UK ambitions, welcoming customers since 3 November.

“We’ve long wanted to branch out regionally, and this felt perfect. Baking and education are so important to us, so we’re really excited to bring

our doughnuts to the people of Manchester and thrilled to be working with Harvey Nichols.”

The pop-up showcases the full

range of favourites. Classics include Vanilla, Jam, Sea Salted Caramel, and Pistachio. Then there’s the Crème Brûlée doughnut, a London legend with around 5000 sold daily. Regional and seasonal specials include Pumpkin Crème Brûlée and S’mores, alongside Blackcurrant Cheesecake.

Gavin Hudson, general manager at Harvey Nichols Manchester, said: “Bread Ahead is a true institution in Borough Market, so when Matthew and the team got in touch, we knew that their offer would definitely resonate with our customers.”

Email bakingtogether@breadahead.com or visit breadahead.com.

a trail Blazing

Bristol-based café and hospitality business, Double Puc, has recently had a six-figure funding boost from FW Capital, showing the way for independent operators. We caught up with co-founder Ed Brown.

Talk to us about Double Puc’s journey. It started in 2021 and has been both busy and rewarding. We began with two sites and a small catering arm, and have since grown into a multi-site operation with five locations.

Prior to Double Puc, Griff Holland and I were co-founders of Friska, a quick service/café business which we started in Bristol in 2009 and expanded to 13 sites before the pandemic stopped us in our tracks! Looking to 2026, our focus remains firmly on Bristol, our home city. We’ve built a fantastic team, and there’s real value in running a local business – not just from an operational perspective but in terms of community and culture too. We’ll continue to look at opportunities around the region that make strategic sense, particularly in the workplace and visitor attraction sectors.

Our mix today – workplace cafés, high street and locations at attractions like Wake The Tiger and We The Curious – gives us a balanced portfolio that helps smooth out the seasonal peaks and troughs. That’s something we’re keen to maintain.

We also achieved B Corp certification in October 2025, which

was a huge milestone. It reflects what we want to be: purpose-driven, ethical and conscious of our impact. We’re proud to be in the company of other Bristol B Corps such as Hobbs House Bakery, Clifton Coffee and Leap to Mind, all of whom we work with.

So, the plan is simple: keep doing the things we’ve been recognised for. Great people, great coffee, great ethics…and continuing to grow thoughtfully where it makes sense.

What customer trends are you seeing in the café sector?

The quality bakery proposition is growing. You see it with brands like Gail’s, and locally with cafés that bake in-house. It’s a compelling model in residential neighbourhoods, creating a sense of craft and community.

It’s not our space – we’re not bakers ourselves – but we respect the operators doing that well. Our background leans towards the quickservice café model, which comes from our time running Friska. So, while we’re all about quality, our focus is on efficient service and consistency, rather than baking everything from scratch.

CAPTAINS OF INDUSTRY

Overall, the trend is clear: customers want authenticity and quality in every aspect of the experience, whether that’s bread baked on-site or a flat white delivered with a smile.

You’re in a very competitive environment. How do you stay ahead? For us, it comes from knowing what we’re good at – and what we’re not.

We know we’re not the right fit for every kind of location. For example, we’re unlikely to open a neighbourhood café on somewhere like [major thoroughfare] Gloucester Road, where there are already fantastic independent options that people love. Instead, we focus on environments where our strengths – quality, efficiency and consistency – make the biggest impact: workplace cafés and high-footfall attractions.

It’s about playing to our strengths. You need a great product but you also need to be smart about where and how you operate. We’ve built a team that’s efficient, customer-focused and aligned with our values.

What’s your advice for new operators?

On the surface, running a café seems straightforward – good coffee, nice space, happy customers. But it’s a complex process that touches almost everything: people management, fresh food operations, branding, marketing, compliance and customer experience.

My main piece of advice would be: don’t do it alone if you don’t have to.

Griff and I co-founded Friska and run Double Puc side by side. Having a business partner whose strengths complement your own is invaluable. When you’re growing, you can

share ideas and energy. When things get tough, you’ve got someone who understands exactly what you’re dealing with. It makes the whole experience far more sustainable and, frankly, more enjoyable.

Running a café can be hugely rewarding but success depends on self-awareness, collaboration, and resilience. Get those right and the rest tends to follow.

But it’s been a challenging few years for everyone in hospitality. We’ve gone from the fallout of Covid straight into the energy price crisis triggered by the war in Ukraine, followed by cost-of-living pressures and significant increases in the National Living Wage.

Most operators would agree that there’s a constant balancing act –trying to keep prices fair for customers

while ensuring the business remains sustainable. Rent deals are out there but they’re not dramatically cheaper; rates haven’t fallen either. And, in reality, rent isn’t the biggest cost for most cafés anyway – it’s labour and cost of sales.

Good systems, accurate rotas and regular reviews of budgeted hours make a huge difference on the labour side. And with supplier spend, tools like Percy (PercyLabs.ai) are starting to play a valuable role – helping to analyse purchasing, compare prices and identify savings.

In a world where costs keep climbing, success often comes down to attention to detail, while being proactive and not reactive – using every tool available to make the numbers work, without compromising on quality or values.

Word on the Street!

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), is right at the forefront of global Asian trends, acutely understanding their importance in menu development.

MEGA MASHUPS

Right now, the out-of-home (OOH) market is being transformed by the nation’s growing appetite for bold and international flavours. From grab-andgo bites to premium casual dining, consumers want excitement on the plate – and operators are responding with creativity, fusion and global flair. According to Bidfood’s latest 2026 trends report, more than half of consumers (54%) are keen to try new and unique cuisines when eating out1, while research from HRA Global

shows that almost three-quarters (73%) are drawn to products inspired by global dishes2. Add to that the 90% of consumers open to experimenting with international flavours3, and it’s clear that curiosity is driving appetites.

The street food movement continues to influence café, quickservice and casual dining. Consumers are gravitating towards dishes that feel both accessible and exciting. Research shows that 57% of diners now enjoy dishes that mix multiple cuisines4, from Korean-style fried chicken burgers to Indian-Italian mashups and Eastern Mediterranean wraps. It’s a trend perfectly aligned with modern OOH dining: fast, flavour-forward and experience-led. Operators that can deliver freshness, authenticity and value in every bite are the ones winning loyalty.

KOR,

BLIMEY!

Among the world influences shaping this movement, Asia stands out. From the umami richness of Japanese miso and mirin to the fiery heat of Korean gochujang and aromatic

herbal balance, these ingredients are redefining what ‘flavourful’ means. Korean cuisine in particular has taken centre stage. Its vibrant, expressive qualities – sweet, spicy, savoury and fermented – partner with the creativity and indulgence driving street food and café innovation. Gochujang-glazed fried chicken, sesame-dusted loaded fries and BBQ-inspired wraps are just a few examples of what is shaping the next generation of OOH dining.

Gen Z is also bringing a refreshingly disruptive mindset to food: they want comfort but with a twist. Think playful mashups and familiar formats with unexpected layers. Indian cuisine, with its bold spices, versatile components and street food roots, is made for this – Andhra-spiced hash browns, naan bruschetta, handheld butter chicken naanwich, vegan dhal wrap or tikkaspiced chickpea salad pot. A standout is Santa Maria Tandoori Chicken Cha-Kati Roll, using Santa Maria Tandoori Spice Mix. It’s paired with crunchy masala slaw, pickled cucumber and bhujia, all snugly wrapped in a chapati. Fast, handheld and packed with personality.

At Paulig PRO, our Santa Maria brand plays a key role in helping operators turn global food trends into commercially viable menu solutions. From our Keys to Korean Taste and Keys to Eastern Mediterranean Taste to Indian Style Street Food ranges, we provide chefs with versatile sauces, pastes and seasonings that unlock authentic flavours with ease, consistency and speed of service –across all dayparts.

Our collaboration with London’s Bando Belly last year is a great example of street food-style innovation in action. We created K-tots and K-fries – crispy potato tots or fries tossed in Santa Maria Kimchi seasoning, drizzled with mayo and Santa Maria Fermented Chilli Sauce, topped with Santa Maria Wasabi Sesame Seasoning and spring onions. While Santa Maria Seoul Chicken Burger takes the classic burger to new heights with twice-fried chicken, Fermented Chilli Sauce, Black

Pepper Soy Glaze and a tangy Kimchi Garlic Mayo, all layered in a toasted brioche bun. It’s indulgence, premiumisation and flair all in one.

VOYAGE OF DISCOVERY

While consumers remain value-conscious, they’re increasingly seeking affordable indulgence –dishes that feel like a ‘treat’. With 41% of diners saying they look for something ‘worth the cost’ when treating themselves, premiumisation is about more than price; it’s about perceived quality, flavour impact and creativity. Stack up something extraordinary with Santa Maria Crispy Chicken Sandwich – a flavour-packed treat featuring juicy chicken, bold Santa Maria Korean BBQ Sauce and that perfect crunch.

FOOD TO GO

and wraps to fries and bowls. Whether it’s the depth of a BBQ glaze or punch of fermented chilli, our ingredients help to deliver quality dishes, keeping costs and prep simple.

It’s clear that the fusion of global flavours offers an exciting way to set your menu apart. Dishes that feel indulgent, yet good value.

Alternatively, experience the Santa Maria Tikka Curry Bowl – this elevated twist on a classic Chicken Tikka is bold, warming and crafted for modern, fast-paced dining. We’ve combined tender, marinated chicken tikka with fragrant rice infused with Santa Maria Garam Masala. A crunchy masala slaw brings freshness, balanced by a cooling Santa Maria Raita and drizzle of Santa Maria Mango Chutney for a touch of sweetness – finished with a folded, grilled chapati.

Santa Maria’s sauces, seasonings and spice blends are crafted to elevate familiar formats – from sandwiches

At Paulig PRO, we’re here to help operators tap into that sweet spot between flavour, innovation and profitability with easy-to-use, highimpact ingredients that make global street food creativity part of every menu. To explore how to add Korean or other world cuisines with a street food flair to your café or quick-serve menu, discover our full Keys to Korean Taste range.

For more info, visit pauligpro.com/uk.

1 CGA by NielsenIQ and Bidfood 2026 F&D Trends. 2/3/5 HRA Global 24 – UK shoppers hungry for international flavours.

4 Mintel UK F’service Delivery and T/A Market Rep 24.

THE BITE STUFF

Latest stats reveal that 58% of UK consumers visit a café or coffee shop at least once a week, and one in 10 visit every day1. But with nine out of 10 consumers admitting they could be tempted away from their usual café or coffee shop, operators can’t afford to be complacent. To help retain loyalty, outlets should focus on delivering fast service, a range of healthier options, value for money and consistency.

The top three factors influencing venue choice are food (62%), value for

Get creative

money (57%) and convenience (56%). The fact that food ranks higher than drinks when choosing a café or coffee shop is worth noting. There’s a clear opportunity with an innovative food offering that delivers on taste (57%) and quality (43%).

Mastering premiumisation with healthy and vegan options is a pathway to success. Stéphanie Brillouet, marketing & innovation director at baked goods manufacturer Délifrance, offers up some valuable navigational tools.

Lunchtime and afternoon footfall will always be the most significant, as highlighted in our Prove It: A Bitesize Guide to Cafés and Co ee Shops. Our research shows that 50% of consumers who are highly likely to buy food from a café or coffee shop visit between 9am and midday, with almost as many doing so from midday to 3pm (49%). So, consider hot sandwiches, as these remain the most popular way to enjoy bread out-of-home at breakfast (82%) and at lunchtime2 (71%).

WASTE NOT…

However, there’s still potential to grow other dayparts and maximise revenue.

Some may benefit from extending opening hours into the evening to capture the 3pm to 6pm slot, which attracts 31% of food consumers. Offer light meals such as mini pizzas on pinsa tonda or sharing products like stuffed cheese boules, olive bastoncino with dips, and focaccia Romana topped and sliced to order. Savoury dishes and sweets can also be produced using leftovers to minimise waste – for instance, a panzanella salad with bread or bread-and-butter pudding with croissant or brioche buns.

Global trends are a big driver, with over half of consumers regularly exploring new cuisines when eating out3. Sandwiches – the most popular

Hot topics

Darren Brown, catering director at Booker, on versatility, bite-sized favourites and how creativity is key.

VISUAL APPEAL

The grab-and-go landscape is more varied than ever – no longer restricted to packaged sandwiches and a limited choice of salads, options include everything from hot toasted wraps and rice bowls to protein pots, poke bowls, loaded fries and more.

Flavour trends are evolving every year, with Korean food gaining

particular traction –

health front. For a light bite, try the Korean-style Bulgogi beef rump sandwich, with kimchi and Booker’s new Chef’s Menu Korean-style BBQ sauce, served in a brioche bun or baguette, or an Asian-inspired tonkatsu pork sandwich on a sweet brioche with chilli jam and white cabbage.

choice of food in coffee shops and cafés (72%) – offer the perfect opportunity to get creative and adventurous. World cuisine is an almost endless source of inspiration: think French Croque Monsieur, a US-inspired bagel layered with bacon, egg and melted cheddar or a Vietnamese-style Bánh mì with marinated meat and pickled vegetables.

Bakery products also build loyalty –whether it’s a coffee and pastry combo in the morning, sweet or savoury snack between mealtimes, or a quick lunch.

1 Delifrance Prove it: B’size Guide to Cafes & C’Shops.

2 Delifrance Prove it: Breaking Bread (24).

3 Bidfood – F&D Trends Report (25).

for different dayparts, as a snack, sharing meal or side.

Hot sandwiches are a lunch favourite, such as a French-style pulled beef dipped baguette, chorizo chicken sub melt, spicy crispy chicken ciabatta or kimchi quesadilla.

While deli bowls are visually appealing, healthy and convenient, they can be personalised with a combination of protein, grains and vegetables. Consider goat’s cheese and beetroot, southern fried chicken salad or hot options like fajita rice with kidney beans and peppers.

Chefs can get menu creative, with fries topped with Korean pulled pork, Mexican chilli with fajita seasoning, jalapenos and chipotle, Chicken Tikka Masala with Coronation mayo – all Booker bestsellers and popular choices in cafés and casual dining venues.

These dishes are compiled with ease and speed in boxes for on-the-go, really delivering the wow factor.   Booker relaunched its full range of own-brand chips earlier this year, with 10 new lines available under Chef’s Essentials, Chef’s Menu and Chef’s Premium. All chips in the range bring a satisfying crunch, fluffy centre, retain heat and stay warmer for longer.

LOAD UP

Then there’s loaded fries – diners enjoy the novelty, they look great and can be personalised. Also suitable

All products available at Booker branches, for click and collect, online ordering and delivery. Booker has locked down prices on hundreds of products until 6 Jan, 2026.

The bao factor!

Bao buns have taken the street food scene by storm, with their popularity spreading across foodservice. According to Growth Market Reports, the global market reached $1.43 billion in 2024 and is expected to hit $2.77bn by 2033.

Adaptable, versatile and convenient, they’re just the sort of product that can help make life easier for café operators, spicing up both sweet and savoury menus.

And you can choose frozen options. This will help cater for unexpected demand and reduce food waste. If you also opt for vegan-friendly bao buns, customers with dietary requirements are easily catered for.

MD of frozen food distributor Central Foods, Oli Sampson, said: “Bao buns are one of the huge successes of recent years in foodservice. At Central Foods we offer a range, including a jackfruit-filled option, and our customers can’t get enough.

“Whereas once they were only a street food favourite, we now see them in cafés and other venues.”

Also known as Hirata buns, they are steamed and folded, soft and pillowy bread buns usually served warm, filled with slow-cooked meat or vegetables, crunchy salad or pickles and a sticky sauce. They can also be served with sweet fillings, like chocolate, fruit and cream.

Asian cuisine is a major force across Instagram and TikTok, with dishes frequently going viral. “Bao buns offer cafés the perfect opportunity to take advantage of the latest trends,” added Sampson. “Delicious, they are convenient to prepare and serve, versatile, and can be eaten in or taken away.”

Visit centralfoods.co.uk.

Ugandan Coffee Debut’s at Manchester Coffee Festival

with New Campaign to Drive Sales

Ugandan Coffee has made its first showcase at the Manchester Coffee Festival, one of UK’s biggest hot beverage events, as part of its ongoing campaign to encourage British coffee aficionados to choose the delicious beans grown on the fertile soil of Uganda, for their next cup.

Known as the “Pearl of Africa,” Uganda offers one of the finest topographies in the world for growing quality coffee beans. From the fertile

volcanic slopes of Mount Elgon in the east to the Rwenzori Mountains in the west, each region boasts unique growing conditions and flavours.

Last year Ugandan Coffee broke its export record and has now set its sights on increasing this figure whilst securing the cups of more British coffee drinkers; it currently accounts for a mere 1% of the UK’s total coffee imports.

The coffee grown on its soil has an exquisite, distinct taste, and the country has been harvesting the beans for over 200 years. Robusta coffee beans first started growing in the wild forests bordering Lake Victoria over

two hundred years ago, and by the late 19th century, Ugandan Robusta was finding its way into European markets.

Today, coffee is a vital part of Uganda’s economy, employing over 1.7 million households and contributing significantly to foreign exchange earnings. Uganda is the 7th largest coffee producer globally.

However, until recently, a cup of Ugandan coffee has been hard to find on UK soil, with the coffee market dominated by imports from Brazil, Colombia, Ethiopia, and Vietnam.

According to the British Coffee Association, coffee consumption in the UK is among the highest in the world, with an average of 2.3 cups per person per day, yet Ugandan coffee accounts for just 1% of British coffee imports.

Backed by a campaign from the UK Trade Partnerships Programme, it wants to encourage British coffee drinkers to seek out a cup of Ugandan coffee for their next caffeine fix.

It hopes to raise awareness about the new generation of Ugandan coffee producers who are championing sustainable farming, empowering women, and transforming local communities — while offering UK consumers the chance to discover an exciting and often-overlooked origin.

These include growers who are dedicated to driving community uplift including support for local schools, financial education and youth programmes. Their practices are steeped in sustainability from bean

to cup, with agroforestry, climatesmart agriculture and initiatives such as shade-planting and beekeeping in place. Not to mention many farms have a female-led workforce, who they upskill with technical training and fair wages.

For example, Mountain Harvest, set on the ridges of Mount Elgon, is dedicated to empowering women through coffee production and has grown the number of women it works with from 13% in 2019 to 41% in 2025.

Whilst Ankole Cooperative Union, located in the fertile volcanic soils of Southwestern Uganda, at altitudes ranging from 1400 to 1900 metres above sea level, is committed to developing local communities and has helped fund schools in the villages they work with.

Zamani Coffee was founded as a movement to empower small-scale farmers. Its beans are cultivated by 250 dedicated small-scale farmers in the Sipi region, who weave traditional methods with innovation to nurture the land that sustains them.

WHERE TO FIND UGANDAN COFFEE

Ugandan coffee is currently being imported by specialist coffee traders including the following who supply to roasters across the UK.

Gorilla Conservation Coffee Dr Wakefield

Langdon Coffee

Volcafe

Zamani Coffee

Kiyetec Solutions Ltd

Ideas, encounters & innovation

For five days from 17-21 October, the world’s hospitality industry fixed its gaze upon Italy’s HostMilano 2025.

GLOBAL SCALE

The vast Fiera Milano exhibition complex was home for more than 2000 exhibitors, hailing from 56 countries, as the 44th edition of this storied event graced the industry calendar once more.

In fact, at 44%, this year’s edition featured the largest split of international representatives in its history, with Germany, Spain, France, US, Netherlands and UK topping the origin table.

With 16 giant exhibition halls packed with kitchen and foodservice equipment, furniture, tableware, pizza, bakery goods, gelato, pastry and no less than four halls dedicated to coffee, visitors needed comfy footwear and a plan of attack.

Anyone who has had the pleasure to visit Italy will know that coffee and cafés are serious business – and this was reflected in the number of stands devoted to the sector.

For those considering starting up their own coffee production, there was an ample choice of roasters on

display, each looking like something from a steam-punk graphic novel. And, of course, there were the engineering marvels which pack the beans too.

The more modest machinery may have been dwarfed in size by their industrial cousins, but they definitely had the overall numbers. A huge selection of bean-to-up options were

present. Highlights included Franke Coffee Systems’ unveiling of their new A Line models, as well as a first sighting of Fracino’s IN ONE system.

CREAM OF THE CROP

Of course, where there’s the equipment to make it, coffee is going to be the

ultimate star of the show. A mindboggling array of roasts and blends were available for visitors to explore, whether their preferred choice was a classic espresso serve or an exotic barista creation.

Speaking of baristas – and also stars – the World Barista Championship took place, with 50 competitors from as far afield as New Zealand, Hong Kong, Kenya and El Salvador – including Britain’s own Will Woodhouse-Banks from Taylors of Harrogate.

They battled through heats, semifinals and a grand final for the ultimate prize, meticulously crafting four espressos, four milk-based drinks and four unique signature beverages during a highly time-sensitive 15-minute performance. Their skills were rigorously judged on key criteria that included taste, cleanliness, creativity, technical proficiency and overall presentation.

But there could only be one winner – congratulations to Australia’s Jack Simpson. And as he said during his outstanding presentation to the judges: “It’s not just about winning a trophy –it’s about being an ambassador for this industry that we all love.”

SUSTAINABLE GOALS

But coffee didn’t grab all of the limelight. Those with a sweet tooth found their jam in the two huge halls where pastries, desserts and gelato took centre-stage. While many of the stands were from exhibitors purveying equipment, most demonstrated its ability through the medium of

spectacularly crafted sweet treats. A feast for the eyes and tastebuds.

Moving through the venue, café culture gave way to bakery and pizza delights, then on to kitchen and catering equipment. Which is where Merrychef could be found demonstrating its range of high-speed ovens, including their latest Merrychef ConneX®16 model.

Sustainability was also high on the

agenda, with Host being the first event at Fiera Milano to implement an ESG strategy. This commitment was shared by many exhibitors, who presented eco-friendly products such as beer machines that reuse broken malt during production, or designer fitness

equipment made from natural and recyclable materials.

By the time the doors closed, nearly 200,000 visitors had passed through the gates. Next up is the debut of HostArabia, in Riyadh, Saudi Arabia, from 15-17 December 2025.

A healthy protein era

We spoke with Better Nature’s founder & CEO, Elin Roberts, to find out how the brand is revolutionising the meat-free market and why tempeh continues to make waves.

TEMPEH, TEMPEH!

It has been a brilliant year for the gutfriendly protein, tempeh. While other meat-free products have struggled, the category has grown 41%, fuelled by the explosion of interest in protein and health, plus growing UPF concerns about meat alternatives.

For Better Nature, 2025 has been something of a landmark. First came the launch of a New & Improved Organic Tempeh with a protein content that stands up to chicken. Next came an end to vegan and plant-based labelling. Now, it’s targeting meat-eaters looking for healthy protein swaps.

“Tempeh has long been a protein staple in Indonesia, but when we launched Better Nature in the UK five years ago, it was often mistaken for tofu or labelled as a plant-based

‘alternative’ rather than a centre of plate protein,” said Roberts.

“Today, the explosion of protein and gut health has catapulted tempeh into the limelight and awareness of it as a natural & gut-friendly protein staple has gone mainstream.”

And it’s not just vegans choosing plant-based – meat eaters are also seeking healthy protein swaps.

“Around 95% of Brits eat chicken, which is widely considered a healthy protein, yet it’s actually a ‘so-so’ protein that provides very little beyond protein and some B vitamins. It has no fibre or gut health benefits, and you can’t be confident about what’s in it.

“Tempeh, on the other hand, has a protein content that can stand up to chicken, yet it’s also 100% natural, high in fibre and rich in gut-friendly prebiotics. We’ve made a conscious shift this year to actively target meateaters – extending our reach beyond vegans to all shoppers looking to make healthier choices.”

"Today, the explosion of protein and gut health has catapulted tempeh into the limelight and awareness has gone mainstream."

NO TO VEGAN LABELS

It’s no stretch to say that modern consumers are less focused on plantbased vs non-plant-based food and are instead seeking food they enjoy that’s both good for them and the planet.

“A 2024 study* found that food without meat and dairy is more likely to be chosen when labelled as ‘healthy’ and ‘sustainable’ rather than ‘vegan’ or ‘plant-based’, which backs this up,” continued Wilson.

“Earlier this year, we made the decision to no longer promote our brand as plant-based and we don’t use the words ‘plant-based’ or ‘vegan’ on packaging. Instead, our focus is on health, positioning tempeh as a betterfor-you protein to supercharge your diet and, in turn, your life. Part of its appeal is being plant-based but it isn’t a defining feature.”

As a brand, Better Nature has repositioned its marketing messaging to ‘supercharged protein’. Not only does this play into a growing consumer appetite but also resonates with health-conscious shoppers looking for gut-friendly, high-fibre protein swaps.

“We also dropped ‘Tempeh’ from our name, moving to ‘Better Nature’ to attract a more mainstream audience.

“And earlier this year, we launched a new and improved version of our best-selling Organic Tempeh with a higher protein content that stands up to chicken.

“Health is more than just a passing trend, it’s here to stay as consumers make more health-conscious and sustainable food choices. At Better Nature, we’re seeing a long-term shift

towards natural & gut-friendly proteins such as beans and tempeh that people are happy to eat every day.

“Our New & Improved Organic Tempeh (launched in March) and New Mediterranean Tempeh (launched in May) pack in a whopping 44g of protein per pack, which is the same as 1 1⁄3 chicken breasts. Better than chicken, our tempeh is also 100% natural.

“For cafe operators, it’s a brilliant protein

boost for many dishes – from stir-fries to salads – and can be flavoured and cooked just like chicken, with no need to learn new cooking skills.”

Visit betternaturetempeh.co. *sciencedirect.com – Don’t say ‘vegan’ or ‘plant based’.

Great Scot!

The Rebel Baker may be a new wholesale operation but it has torn up the rulebook and ditched allergens, with innovation meeting inclusivity.

INTENSE GROWTH

The story of The Rebel Baker is one of initiative, determination and no little skill. Based in Ayr, Scotland, Rachel Munro’s allergen-free operation already supplies foodservice clients across the UK – despite having only launched in January 2024.

Munro’s passion came from her own child not being able to enjoy

treats that were completely free from the 14 allergens defined by the Food Standards Agency. And with her own manufacturing bakery now up and running, the business is going from strength to strength.

“The Rebel Baker has truly found its stride,” said Munro. “We moved from proving the concept to scaling production in a meaningful way. We achieved SALSA accreditation, refined our processes and built the capability to produce thousands of frozen cookie pucks every day, all allergen-free, vegan and made to bakery quality.

“It’s been an intense year of growth and learning but also one where we’ve cemented our place in the foodservice market. There’s a real shift happening, as operators no longer see allergenfree as a headache – it’s a commercial opportunity. That’s exactly where we want to be positioned.”

FULL INTEGRATION

While there has of course been progress for those with eating allergies, more can still be done. And Munro wants an end to plant-based being treated as a ‘separate category’.

“The most successful operators I work with don’t push ‘vegan’ or ‘free from’ as a niche – they just offer incredible products that happen to tick those boxes. Customers aren’t buying labels; they’re buying taste, texture and experience. If you put something delicious on the counter, they’ll buy it regardless of whether it’s vegan or not. For cafés, that means choosing partners who deliver indulgence first, compliance second. While both matter, flavour has to lead the way.

“And there’s been a big shift towards frozen bake-off and allergen-safe convenience. Foodservice operators want to cut risk, control waste and serve something that feels homemade without needing a full bakery setup. Allergen management is also front and centre, with businesses tightening controls, training staff better and seeking suppliers with robust technical standards behind them.

“On the consumer side, there’s growing awareness around transparency – people want to know who made their food and how it’s handled. The Rebel Baker sits in the middle of those needs: we make it easy for cafés and caterers to offer something indulgent, safe and consistent.”

TARGET-SETTING

Gen Z is certainly leading the cultural shift, with more of an interest in labels, sustainability and inclusion – and they’re vocal about it.

“But the truth is, allergen-free and plant-based products reach everyone,” continued Munro. “Allergies, intolerances and dietary choices span every generation. Our products make it simple for any operator to serve everyone at the same table. From students to families, Gen Z to Gen X, no one should feel like an afterthought when they order a cookie.”

Perhaps what’s most admirable about The Rebel Baker is its success in the current business environment.

“It is tough but we’ve built around efficiency and clarity. We know exactly what we do best: premium, allergenfree frozen bakery, and we stick to that. We’ve streamlined production, invested in the right equipment and focused on partnerships that value quality and reliability. We’re not trying to be the cheapest; we’re trying to be the supplier operators can trust. That’s how you thrive long-term – by solving a real operational problem and keeping standards high even when everything else feels uncertain.

“Cafés have evolved massively. They’re no longer just coffee and cake stops; they’re lifestyle spaces, where people expect experience, quality and choice. The new generation of operators are running tighter models with smarter product selections. They want items that look handmade, bake fresh on site and deliver that premium feel without needing a pastry chef. Frozen bake off gives them that flexibility. It’s why our allergen-free cookie pucks have taken off – they make it effortless to bake something that looks, smells and tastes amazing.”

And in terms of 2026, Munro is clear about her goals. “Controlled growth and innovation. We’re expanding our range, increasing UK distribution and exploring retail-ready formats that carry the same standards as our foodservice lines. The aim is to make allergen-free mainstream. Not the token option in the corner but part of everyday menus,” concluded Munro.

Moments that deliver

Shyrell Hui, head of foodservice and wholesale at Rude Health, fills us in on the best approach to drink variation, in a hugely exciting sector.

How should café operators approach the plant-based question?

It’s no longer a passing trend but is a core part of any modern drinks menu. It’s about moving beyond simply offering a dairy alternative to owning that choice through quality, variety and storytelling. Customers, especially younger demographics, expect their plant-based drinks to perform on foam, taste and nutritional benefits, not just tick a box.

The biggest wins come from treating plant-based drinks as menu highlights rather than substitutions. Barista-quality options that blend and foam consistently for hot and cold serves create trust and repeat orders. At Rude Health, our Barista range is designed with this in mind – made with short lists of exceptional ingredients for consistency, functionality and flavour. For instance, our Coconut Barista Drink uses both the flesh and water of real coconuts for natural creaminess.

By communicating these qualities clearly on menus and signage, cafés can convert curiosity into loyal, highervalue customers.

Is an understanding of Gen Z crucial to any plant-based approach?

Gen Z is shaping the future – and their purchasing power is growing. Our Plant-Based Glass Ceiling Report identified key growth areas analysing lapsed, low and non-users of plantbased drinks. Gen Z indexes highly with the low using and lapsed groups, with 48% more likely to try a plant-based drink out-of-home such as at a café.

This generation values variety, authenticity and flavour. And they’re

eager to experiment when it feels relevant and easy to access. By using simple menu cues, barista recommendations or seasonal specials, operators can build loyalty.

What trends are you seeing, with expectations changing all the time?

Consumers want drinks that deliver – in taste, experience and ethics. Health-first shoppers value transparency, simplicity and ingredient integrity. Flavour exploration is another driver: 66% of low users and 58% of lapsed users of plantbased drinks are interested in differentflavoured coffees, while 53% say foam performance matters.

This highlights a big opportunity for cafés: the right combination of functionality, flavour and clear communication can re-engage customers and attract new ones.

We’re also in the midst of a matcha moment, as a symbol of mindful consumption. It’s shared on social media as a ‘cleaner caffeine’ option, sparking a surge in out-of-home consumption. That’s reflected in sales of coconut milk, which has become a go-to pairing for matcha and led to successful partnerships for Rude Health with Jenki and Ole & Steen. Coconut milk balances matcha’s earthy notes, making it accessible for new drinkers and refreshing for seasoned fans.

What we can look forward to?

While the overall plant-based drinks market dipped by 0.8% in value over the past year, Rude Health achieved 22.2% YoY growth by staying true to our principles: quality products with simple ingredients that taste great.

We see huge opportunity in re-engaging the 53% of lapsed users who are open to plant-based again, as well as the 62% who remain positive about the category. Our focus is on drinks that not only perform for baristas but excite customers.

1) NIQ, 52 w/e 12/07/25

FRONT OR BACK

With an unparalleled range of commercial kitchen equipment in its portfolio, Welbilt offers café owners everything from high-speed and combi ovens to dishwashers and ice machines.

Welbilt FitKitchen’s dedicated coffee shop concept allows operators to explore all the essential equipment for both front- and back-of-house operations. With a strong focus on compact, market-leading units, the Welbilt team can recommend the ideal setup for any venue size, as hot food is an ideal way to increase sales and attract new business.

High-speed ovens such as the Merrychef conneX®12e

Fit for

We caught up with Alistair Farquhar CFSP MIH, national key account director UK & Ireland, Welbilt, to discuss how cafés can produce quality food at speed.

offer an easy option for cafés making a first move in hot food. It’s affordable and can cook, grill, toast and reheat from fresh or frozen – serving up to 70% faster than conventional cooking methods, replacing the need for a grill, microwave or toaster. Perfect for small spaces, the plugand-play product is ideal for consistent delivery. Whether it’s a simple menu of toasted sandwiches or more complex offering, equipment that can cook quickly and to a high standard will make life a lot easier for those behind the counter.

The conneX®12e can toast a teacake in 35 seconds, warm a Danish pastry or croissant in 20 seconds and prepare an open ham and cheese panini in 50 seconds. And with a 7” HD touchscreen controller, it’s as simple to use as a mobile phone – staff will be fully trained in minutes. With

recruitment a struggle for the industry, equipment that every team member can adapt to confidently is essential.

Thanks to more than 100 pre-programmed recipes, operators can deliver consistently results from day one. And for those focusing on hot toasted sandwiches and wraps, the Merrychef conneX® 12 Panini Press delivers compressed sandwiches with perfect grill marks every time. It is quickly installed (as it rests on the internal cavity stubs) and offers additional versatility for paninis, bagels, subs or sandwiches. There are three kits available:

A high opening for thicker sandwiches, bagels or ciabatta.

A low opening for thinner foods such as quesadillas or flatbreads.

The option to deliver grill marks on either the top only or both sides of the food.

PRACTICAL PROCESSES

A daily cleaning routine is an important part of maintaining equipment, and Merrychef has a specialist kit for operators new to high-speed ovens,

plus a cavity liner for conneX® 12 and eikon e2s® models that saves time for those with high volume throughput. And there are new tablets instead of a cleaning liquid, to reduce transportation costs and storage space of plastic bottles. Having the correct equipment makes this whole process easier, quicker and more thorough, ensuring the oven is kept in tip-top condition to work harder for longer, maximising productivity and profitability by reducing downtime.

For cafés offering a more expansive menu, new from Convotherm is the mini pro combi oven. Designed to meet today’s biggest challenges – smaller spaces, shortage of trained staff and high energy and water costs – it can produce volumes of food with limited time, space and effort. Designed for quick installation, intuitive operation and hassle-free maintenance – making it easy to get up and running with food, fast.

The Convotherm mini pro platform for Ready Recipes also allows operators to upload their own cookbooks or single recipes via KitchenConnect® or USB. And for cafés that need to scale up to deliver even more food, EasyStack

seamless stacking of two ovens makes this straightforward, with 2in1 Control offering simultaneous operation of both ovens using either control panel.

To save more time and money, the new Convotherm mini pro offers automatic cleaning and has a revolutionary S2L (Solid to liquid) cleaning system. With ConvoClean S2L, two cartridges – solid detergent and rinse agent – are placed directly into the oven and automatically dispensed, turned to liquid and mixed as required for the selected wash programme.

The new Integrated Water Quality Manager monitors the mineral content of the supply and adjusts according to how hard or soft the water is. Auto dosage determines the perfect mix of detergent and rinse agents when a cleaning programme is selected. The easy-to-use ConvoClean S2L recyclable cartridges are fully integrated and save storage space, delivering approximately 30 cleaning cycles. The cleaning agents are phosphate-free, biodegradable and recyclable, while the optimised packaging and logistics help reduce CO₂ emissions by approximately 80%*. The mini pro has a Cleaning Scheduler for programmed automatic cleaning and is certified for unattended cleaning.

KEEP COOL

Welbilt FitKitchen offers a range of dishwashers and ice machines ideal for any size of café. The WMaxx Undercounter Dishwasher features a selfcleaning cycle, and an intuitive START button for a quick visualisation of the machine’s status. It is suitable for full-size Gastronorm trays and has Thermostop to grant the rinse temperature according to HACCP regulations.

For a constant supply of ice to keep smoothies and juices flowing, the G46 Crystal Tips G Series icemaker is a superb solution for production within a small

footprint. With its generously sized ice storage bin and stainless-steel body, it delivers impressive functionality and everyday durability.

Delfield has a wide range of reliable, economical and innovative refrigeration and freezing solutions. Its cabinets combine functionality and design and feature a rounded fulllength door handle for optimum flexibility. With the added advantage of stainless steel worksurfaces, the Delfield RT Top 03 TN Condensing Unit has Castors for easy movement and three separate doors for easy access.

Along with the Delfield Premium Connectable 70BT Freezer Cabinet and Delfield Premium Connectable 70TN Refrigerated Cabinet, the range uses R290 gas and has a quiet operation to keep working conditions pleasant. The range is climate class 5 and is an energy-efficient way to ensure food is kept chilled, refrigerated and frozen.

*Convotherm data on file

Want to serve up a hot, tasty dish at any time of the day, without the need for a chef or large kitchen?

Whether offering hot food for the first time, or expanding your menu, the Merrychef conneX® 12e high speed oven offers an affordable, entry priced, versatile appliance that can cook, grill, toast and reheat food from fresh or frozen. The Merrychef conneX® 12e fits into small spaces and is already highly trained with pre-programmed menus so no need for extra staff.

Small MIGHTY &

COMPACT INNOVATION

Café culture is evolving fast – and so are the demands on back-of-house teams. With customer expectations rising and kitchen footprints shrinking, operators are under pressure to deliver hot, quality food faster, using fewer sta and less space.

To stay competitive, many are turning to the latest generation of compact, stackable and ventless ovens and inverter microwaves, designed speci cally for the modern, multitasking kitchen.

“E ciency is everything in today’s cafés,” said Iain Phillips, managing director of Regale Microwave Ovens Ltd. “Operators need equipment that delivers consistency and speed, without compromising quality. Compact, highperformance ovens and microwaves that can cook, toast, bake and reheat in one footprint are now essential tools.”

For many, that means moving away from bulky, single-function ovens towards multi-purpose, energy-e cient equipment that’s simple to use and quick to clean.

“Ventless ovens like Panasonic’s NE-SCV3 are a great example,” added Phillips. “They use Twin Inverter Technology for even heat distribution and have built-in catalytic converters,

VERSATILITY & VALUE

There’s a new era of café kitchens –and Regale Microwave Ovens Ltd is at the heart of this revolution.

so they can be installed almost anywhere, without the need for costly extraction systems. For space-strapped cafés, that’s a game-changer.”

The Panasonic NE-SCV3 Speed Convection Oven epitomises the new generation of ‘small but mighty’. Capable of cooking, toasting, baking, grilling and reheating — all from one unit — it delivers consistent results with minimal training required.

Its programmable memory settings and touchscreen interface mean that even new sta can produce favourites like toasted ciabattas, pastries or pizza slices, with identical results every time.

For operators wanting a more traditional microwave setup, the NE-1878 and NE-1864 models o er iinverter technology, delivering faster, gentler and more even cooking, while cutting energy use by around 10%. The result? Faster throughput, lower costs and less waste.

Another innovation driving e ciency is stackable, modular design.

“These new ovens are engineered for maximum output from minimal space,” said Phillips. “You can stack two units in the same footprint as one, instantly

doubling capacity. That’s especially valuable for cafés in high-footfall sites like stations or shopping centres, where every inch of counter space matters.”

Also, integrated smart controls and app connectivity can manage cooking programmes, update menus and monitor performance remotely. This saves time and ensures consistency across multiple locations – increasingly important for growing brands.

CLEAN GOALS

Operators are also embracing technology that simpli es maintenance and supports sustainability. The latest ovens and microwaves are lighter, more energy-e cient and easier to clean, thanks to innovations such as dishwasher-safe liners, self-cleaning cycles and protective accessories like Regale’s Microsave Gen:2 Papaya liner.

“These accessories help prevent grease build-up and keep ovens in peak condition, which saves on time and repair costs,” Phillips explained. “It’s all about protecting your investment and keeping your kitchen running smoothly.

“The next generation of appliances won’t just cook faster; they’ll cook smarter. Exciting developments in automation, sustainability and connected technology will make kitchens more e cient than ever.”

Built on the proven success of the original Microsave, the new Microsave Gen:2 cavity liner takes protection to the next level:

100% recyclable material

Durable, robust, next-generation design

Dishwasher safe, food safe, instantly recognisable

Compatibile with:

Panasonic NE-1878, NE-1864, NE-1815 and legacy NE-1843/1853 models.

Protects Panasonic commercial microwaves from grease & debris, reducing downtime and extending equipment life.

we take the inside out

Microsave Gen:2 – Built for performance kitchens. Designed for speed. Ready for the future. 01329 285518 - regale.co.uk - microwaves@regale.co.uk - microsave.co.uk

FEAST of OVENS & KITCHEN EQUIPMENT

Lawns Farm and Panasonic serve up hot food, fast – in a truly unique setting.

FAMILY AFFAIR

Known throughout Yorkshire and the Humber for its range of delicious hot, cold, fresh and frozen foods, as well as a collection of exotic animals, many of which originate in Australia, Lawns Farm has become a destination hotspot.

Owned by three third-generation brothers, it has diversi ed from roots as a mixed dairy farm, becoming a hub for local produce, a spot for families to enjoy the countryside and even the site of Farmfest – an annual music festival.

Anthony Ross, whose grandfather started farming on the site in 1946, explained today’s setup: “Our family has been on this land for the best part of 80 years. Growing up, we would help milk the cows and tend to the animals around school. In the summer, we’d gather arable crops on our farm, or that of our neighbours – it was a childhood I cherish.

“Things have changed now, and running a pro table farm is not quite as simple as it was before, especially when it has

to support three families – so we decided to diversify. We are still a dairy farm at heart but now o er a door-to-door milk round; a thriving farm shop with its own butcher, pie making and ice cream; and we’ve recently opened a café on site. Working closely with other farms and producers locally, we’re proud to stock some of the best, freshest food and drink from the area.”

PERSONAL SERVICE

There’s no secret about the challenges of farming today, with cuts to subsidies, the impact of tari s, competition with imports and increasing costs all having a dramatic impact.

“Traditionally, we’d sell our milk to wholesale and it would eventually end up in the retail stores,” continued Ross. “This simply became unsustainable with low sale prices, increasingly lengthy payment terms and no guarantee of a xed income. We have around 200 cows, of which 60 are milked at any one time. A few years ago, we decided to start pasteurising and bottling our own milk, launching

our door-to-door delivery in the process. Supplying villages and towns, it’s proved to be extremely successful. In fact, we even scrapped the plan to grow our herd and used the money to purchase ice cream equipment last year – using surplus milk to make our own gelato.”

And there’s one major surprising nd at Lawns Farm, alongside the sheep and cows.

“My brother spent time in Australia and set about collecting some pretty unique animals on his return to Yorkshire. From wallabies to emus, they have become an attraction – families love them. With this increase in visitors and the farm shop and ice cream parlour thriving, we decided to open the café. While we currently o er a fairly basic menu, we use locally sourced ingredients. From bacon and sausage sandwiches, to scotch eggs, sausage rolls and the pies that we have become known for.”

Even with a simple o ering, the team understands the need for quality, consistency and speed, especially for the vital takeaway market.

“When we rst started to o er hot food, we had a pretty basic pie warmer. While OK, the quality was far

OVENS & KITCHEN EQUIPMENT

from consistent with quite high wastage, as we could only hold products for a certain amount of time. We needed something more suitable but with limited space.”

SUPPORT NETWORK

Ross met Scott Kedwards, Panasonic Professional Kitchen’s European culinary lead, at Farmfest. The two discussed how the Panasonic NE-SCV3 High Speed Convection Oven could deliver an optimal solution. “Scott and the wider Panasonic team took time to understand our unique needs and challenges, and while I initially took a little convincing, we decided on the new NE-SCV3 High Speed Oven. We’ve never looked back – it’s been revolutionary.

“We’re able to cook bacon and sausage sandwiches in seconds, adding extras like hash browns, which the team upsell. And we’ve basically cut our wastage down to near zero, as we no longer need to hold our pies and sausage rolls hot – they can be cooked to order.

“And the way the unit packs so much technology into such a small space is incredible. We’ve positioned it in the corner, in full view of our customers. It looks so much better and performs at a completely di erent level to the equipment we used previously.”

Moving from a traditional pie warmer to one of the latest high-speed cooking appliances on the market had the potential to cause an operational challenge, but this was overcome with the support from Panasonic.

“It’s so easy to use day in, day out, designed in an intuitive way. One of the great things about the service from Panasonic has been the way they are on hand to help us get the most from our oven. From programming speci c menus which are bespoke to our o ering, to demonstrating a full library of training videos that act as a handy resource for refresher training or when we have new starters.”

As Lawns Farm continues to diversify and develop, Ross sees the Panasonic NE-SCV3 playing a key role.

“I can’t believe the di erence it’s made to our o ering and service standards. Our customers love the fresh, hot, crispy food, and the signi cant waste reduction has been great for business. Working directly with Scott and the team at Panasonic, we’ve got some exciting plans for other foods we can do through the NE-SCV3 in the future – just watch this space!”

Visit lawnsfarm.com and panasonic.co.uk/professionalkitchen.

Café Suppliers Index

AGRIAL FRESH PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department

Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

BEYOND THE BEAN

Unit 6, Cala Trading Estate, Ashton Vale Road, Ashton Vale, Bristol BS3 2HA Tel: 0117 953 3522 hello@beyondthebean.com www.beyondthebean.com

BFR SYSTEMS

24 rue du bois chaland 91090 Lisses France

Contact: Matthieu Carié

Tel: +33 6 63 14 76 92 m.carie@bfrsystems.com www.bfrsystems.com

BRITISH LION EGGS AND EGG PRODUCTS

59A, Portobello Road, London W11 3DB

Contact: Phil Slaney Tel: 020 7052 8899

Info@britegg.co.uk www.egginfo.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Helen Walker

Tel: 0121 274 1107

Cpe_Customerservices@cargill.com www.cargill.co.uk

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DEIGHTON

MANUFACTURING (UK) 
LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 Fax: 01274 665214
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DURUM COMPANY UK (ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department

Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 01689 301203 Neil.lindsell@brake.co.uk www.countrychoice.co.uk

DARTMOUTH FOODS 1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD.

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRACINO

Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

FRANKE COFFEE SYSTEMS UK

6A Handley Page Way, Colney Street, St Albans AL2 2DQ Sales Department 01923 635700 cs-sales.gb@franke.com www.coffee.franke.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 Fax: 01226 344880 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson 
Tel: 01934 745600 
james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

GAGGIA PROFESSIONAL C/O EVOCA UK LTD

Prime Point, Mark Binner Way, Pensnett Trading Estate Kingswinford DY6 7TJ

Contact: Sales Tel: 01902 355000 customerservice.uk@evocagroup.com www.gaggiaprofessional. evocagroup.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GO-PAK GROUP

Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW

Contact: Ben Ely Tel: 01454 285400 BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones

Tel: 01978 362243

Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

IBC SIMPLY

Riverdale House, 19-21 High Street, Wheathampstead, St Albans AL4 8BB Tel: 0208 634 7020 sales@ibcsimply.com www.ibcsimply.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

INDUSTRIAL ROBOTIC SOLUTIONS

Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL

Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD

The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

LIMINI COFFEE

The Roastery, Unit 6 Luddite Way Business Park, Rawfolds Way, Cleckheaton BD19 5DQ

Contact: Youri

Tel: 01274 911 419 coffee@liminicoffee.co.uk www.liminicoffee.co.uk

LUNCH! NORTH 10-11 MARCH 2026 by Diversified Communications UK Ltd. at Manchester Central Convention Complex Windmill St, Manchester M2 3GX www.lunchnorth.co.uk

mezzeIQ 12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 990 1008 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD. Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London

SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

PUREGUSTO COFFEE

Units 40-42 Waters Meeting, Britannia Way, Bolton, Lancashire BL2 2HH Tel: 0800 644 6650 www.puregusto.co.uk

SABERT UK LTD.

PACIFIC WEST FOODS

Pacific West Foods (UK) Ltd 3 Willowside Park, Canal Road, Trowbridge Wiltshire BA14 8RH

Sales Contact: Martin Finegan Phone: 07747603872 martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490 Steve.Matthew@paneurofoods.com www.paneurofoods.com

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SIMPSONS BEVERAGES

Chiswick Grove, Blackpool FY3 9EU

Tel: 01253 766333 info@simpsonsbeverages.com simpsonsbeverages.com

WADDINGTON EUROPE

Brue Avenue, Bridgwater

TA6 5YE

Tel: 01278 410160

we.sales@novolex.com www.waddingtoneurope.com

WOODLY

Firdonkatu 2 T 63

00520 Helsinki Finland

Contact: Patrik Kuitunen

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

SUNCREAM ICE CREAM

Unit 7D Claymore, Tame Valley Ind. Est., Tamworth B77 5DQ

Contact: Rebecca Manfredi Tel: 01827 282571 info@suncreamdairies.com www.suncreamdairies.com

THE BREAD FACTORY

The Bread Factory Head Office, Unit 12 Garrick Road Industrial Estate, Irving Way, London NW9 6AQ

Contact: Tara Griffin Tel: 02084572080

Tara_Griffin@breadltd.co.uk www.breadltd.co.uk

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Tel: +44 2035358856

Contact: uk.@seara.com.br www.searainternational.com

TIPIAK

Distributed by Central Foods Ltd Maple Court, Ash Lane, Collingtree, Northampton NN4 0NB Tel : 01604 858 522 info@centralfoods.co.uk www.tipiakfoodservice.co.uk

Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

WORLDBAKE LTD

Timsons Business Centre, Perfecta Works, Bath Road, Kettering, Rutland NN16 8NQ

Contact: Lucy Rogers

Tel: 01536 419 900 lucy.rogers@worldbake.com www.worldbake.com

YEO VALLEY FARMS (PRODUCTIONS) LTD

Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE

Contact: Dan Saunders Tel: 07947 169435 Dan.saunders@yeovalley.co.uk www.yeovalley.co.uk

ZAFRON FOODS LTD.

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX

Contact: Graham Cox

Tel: 0844 847 5116

Fax: 0844 847 5117

gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk LINKED ASSOCIATION

Café Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate

Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare

adrian@anchorcatering.co.uk

www.anchorsandwich.co.uk

BRCGS Rating – A

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

Unit 7 Advent Business Park, Advent Way, London 
N18 3AL

Tel: 0203 058 1245

Fax: 0207 739 1166

soho.orders@aroundnoon.com

www.aroundnoon.com

BRCGS Rating –

BRADGATE BAKERY

Beaumont Leys, Leicester LE4 1WX

Tel: 0116 2361100

Fax: 0116 2361101

commercialftg@samworthbrothers.co.uk

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRCGS Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRCGS Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – A+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road Industrial Estate, Atherstone, 
Warwickshire 
CV9 1LQ

Tel: 01827 719 100

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRCGS Rating – AA+

BRCGS Plant Based and Gluten Free standards

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRCGS Rating – AA+

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249

sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

commercialftg@samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888

Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

BAKERY & PATISSERIE

Country Choice Foods

Durum Company UK

(Endo Foods)

Food Attraction Ltd.

Liba Bread

Mission Foods

Pan Euro Foods

Tipiak

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Productions) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

COFFEE

Beyond the Bean

Fracino

Franke

Evoca

Gaggia

Limini Coffee

PureGusto

Zuma

COFFEE & HOT BEVERAGE EQUIPMENT

Country Choice Foods

Gaggia

Evoca

Fracino

Franke

IBC Simply

Limini Coffee

Simpsons Beverages

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

DRINKS

Beyond the Bean

Franke

IBC Simply

Leathams

PureGusto Coffee

Simpsons Beverages

EGGS & EGG PRODUCTS

British Lion Eggs

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

BFR Systems

Deighton Manufacturing

Flexeserve

Fracino

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

EVENTS

lunch! NORTH 10-11 March 2026

FACTORY MACHINERY

BFR Systems

Deighton Manufacturing

FSC

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Zafron Foods Ltd.

FOOD TO GO

Food Attraction

Pasta Foods

INSURANCE/BUSINESS SERVICES

CoffeeSafe

LACA

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

Red Meat

Bawnbua Foods NI

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

Café Product Index

Poultry

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Yeo Valley Farms (Productions) Ltd

PACKAGING

BFR Systems

Biopak

Colpac Ltd.

Coveris Flexibles

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Sharpak Aylesham

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

ALIMENTOS DAILY FRESH S.A.

El Quillay 573, Parque Industrial Valle Grande, Lampa, Santiago, Chile

Contact: Carlos Guerrero

Tel: +562 24119171 cguerrero@dailyfresh.cl

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

PLANT BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

Tipiak

TMI Foods

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

SANDWICH FILLINGS

(READY PREPARED)

Fresh-Pak

Chilled Foods

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Productions) Ltd

SYRUPS

Beyond the Bean

IBC Simply

Limini

Puregusto Coffee

Simpsons Beverages

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

“Islands Chocolate was the best I'd had in years. After meeting the team, I knew it had to be part of our hot chocolate relaunch. We share one mission: to bring realness, true craftsmanship, provenance, and sustainability back to food.” - ROY LEVY, GAIL' s BAKERY