Kirsty Smith and Gareth Hobbs create the ultimate familyfriendly feel-good pub and restaurant in Pontypool.
Saasha Celestial-One, – Founder, Olio
“Delivering 20 million meals to those in need is a staggering achievement, and we’re very proud that Olio and FareShare’s partnership with Booker has delivered such amazing results.”
Lucy Davies, Stone Fired, Prestonpans
“The new pizza ovens are around 7ft wide and 9ft tall. They’re so huge you have to build the building around the oven – but there’s a flame at the top and a flame underneath so a pizza cooks in 90 seconds!”
Oliver Crossland, The Ranch Steakhouse & Grill, Louth
“Our Booker deliveries are always on time. We use the website, which is perfect, and now it shows if an item is low stock or in stock. And we’re in the on-trade club so we get better prices on alcohol.”
SHARE YOUR NEWS
If you've got news, tips or feature ideas, get in touch with Catering@Booker Email:Catering@booker.co.uk
WHAT’S NEW
Booker is continuing to help its catering customers drive footfall, sales and profits with a host of exciting new products. Over 30 new lines have been added, allowing customers to tap into key trends like new and exotic world food flavours as well as vegan and vegetarian dishes. The new lines offer fantastic value and quality, helping to freshen up menus over the coming months.
NEWS
7 Cost-saving campaign Booker launches new campaign highlighting the many ways it can save its catering customers money.
9 Food donations More than 20 million meals have now been donated to those in need by Booker Group.
PROFILES
12 Stone Fired Prestonpans pizza restaurant firing up success.
18 Open Hearth Canalside pub offers a warm welcome to all in Pontypool.
23 The Ranch Lincolnshire steakhouse and grill is a real crowd pleaser.
FEATURES
26 What’s new? Over 30 new on-trend lines unveiled.
30 Value inspiration Great ideas to deliver value dishes that drive profit.
35 Vegan Tap into the growing trend of animal-free cuisine.
39 Marketplace The easy way to grow your range.
PRICE
42 Prices on hold More than 400 products on hold until 4 March.
SERVICE
46 Low & No Help and advice on the perfect back bar chiller.
50 Coffee Do some good and drive profits with coffee.
55 Whisky Is it the right time to go bigger on premium whisky?
BOOKER NEWS
NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER
‘ASK HOW WE CAN SAVE YOU MONEY’
Booker has launched a brand-new campaign highlighting the many ways that it can help caterers save money and get off to a strong start in 2025.
Booker has unveiled a new cost-saving campaign to support caterers and help them kick off a positive 2025.
The ‘We Can Save You Money’campaign showcases a wide range of new and existing offers, as well as services that can help caterers save money.
Booker is inviting new and existing customers to reach out to their local branch to allow them to demonstrate how it can help reduce caterers’ business costs through competitive prices, promotions and an array of added-value and cost-saving services.
For example, Booker recently added more than 30 new and on-trend products to help with menu planning and has held the prices on over 400 core products until 4 March to help customers plan their menus in confidence. The pricing lockdown includes Booker’s own-brand Chef’s Essentials range.
Supporting its commitment to quality, Booker offers a 100% money-back guarantee on its entire fresh and frozen meat range. Caterers can place their orders and have them prepared to their exact speci-
fication by Booker’s skilled butchery team, which includes more than 20% of the UK’s Master Butchers. Caterers can also find support with menu ideas, pricing and full traceability.
Other services promoted as part of the campaign include a range of clubs which offer exclusive discounts, savings and benefits for members. Advantages also include seven days a week delivery, business credit options, a free oil recycling collection and rebate
service which allows catering customers to earn £6 for every 20 litres recycled. Other benefits include savings on energy and waste services.
Booker’s position within the wider Tesco earning at Tesco Mobile.
Caterers can also take advantage of Booker’s position within the wider Tesco Group by earning 3% cashback on qualifying purchases by scanning their Booker card in any Tesco store. They can also secure special discounts and benefits at Tesco Mobile.
Leigh Baker, Catering Propositions Director for Booker, said: “We recognise the challenges caterers face in today’s competitive landscape. That’s why we’re committed to providing solutions that help them thrive. We’re confident we can offer the best solutions to meet our caterers’ needs and our team is ready to work with them to identify cost-saving opportunities that can make a real difference to their business and their profit.”
“Our team is ready to work with caterers to identify cost-saving opportunities that can make a real difference to their business and their profit.” – Leigh Baker, Catering Propositions Manager
English Mu ns are a growth sector having sold more than 32 million packs in the last year. New Hovis® English Mu ns have been developed with the distinctive quality and taste you would expect from Hovis® but with the 'stay fresh' technology for a longer shelf
BOOKER DONATES 20 MILLION MEALS TO THOSE IN NEED
Booker Group has donated over 20 million meals to those in need through its partnership with FareShare and Olio.
Booker has announced that it has now donated the equivalent of more than 20 million meals to charities and local communities as part of its ongoing partnership with FareShare and Olio. Donations are delivered or collected direct from Booker’s 190 branches, 11 distribution depots and Best Food Logistics business.
In 2024 alone, Booker donated over seven million meals to FareShare charities in local
communities. More than 5,000 charities and community groups have benefited from donations throughout the partnership.
Booker works with the charities across the UK through the FareShare Go programme, whereby Booker sites are matched with charities and community groups in the local area that collect the items and turn them into food parcels or hot meals for the people they support.
Donations include fresh produce, meat and packaged goods. The success of the partnership has resulted in Booker and Best Food Logistics being named as one of FareShare’s 2025 Leading Food Partners for a fourth consecutive year. This recognition is awarded to food partners that consistently divert surplus to FareShare from across their operations.
FareShare continues to face record levels of demand for its services and provides food to more organisations than ever before. To help support this increase in demand, Booker encourage all suppliers to donate any edible surplus.
Cath Marston, Head of Sustainability at Booker said: “We’re delighted to have donated 20 million meals to FareShare, allowing us to reduce food waste across our business, but most importantly to continue supporting people in local communities and charities across the UK.”
Saasha Celestial-One, Co-Founder and COO of Olio said: “Twenty million meals is a staggering achievement, and we’re very proud that Olio and FareShare’s partnership with Booker has delivered such amazing results. We’d like to say a big thank you to all of Booker for helping us provide this much needed support to communities up and down the UK.”
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INDUSTRYNEWS
SPEND GREW IN DECEMBER IN PUBS, BARS AND RESTAURANTS
Despite total consumer card spending flatlining in December, spending in pubs, bars and restaurants continued to grow.
While total consumer card spending stalled in December at 0.0% growth, spending in pubs, bars and restaurants continued to grow, albeit modestly.
That’s according to the latest Barclays Consumer Spend report which combines hundreds of millions of customer transactions with consumer research to provide an in-depth view of UK spending.
Consumers prioritised entertainment over essentials in December with spending on essentials
falling a full 3.0% and sales in supermarkets falling 2.0%. In contrast, restaurants and cafes grew by 1.1% while spending at pubs, bars and clubs climbed 1.3%. This is despite almost half (49%) of consumers saying they planned to cut back on eating out in restaurants and 38% saying they were looking to reduce how much they spend on drinks in bars, pubs and clubs.
Into the new year, 35% of consumers said they would participate in ‘Dry January’ and one in four (24%) said they planned to give ‘Veganuary’ a go.
What are you doing different to stand out in your local market? Share it with us and your fellow Booker colleagues at catering@booker.co.uk
774,000 HIT BY NIC THRESHOLD
New analysis from UKHospitality has revealed that a fifth of hospitality’s workforce will be dragged across the new employer National Insurance Contributions (NICs) threshold for the first time.
The regressive changes to employer NICs will hit hospitality hardest, due to the high number of employees working parttime or flexibly.
Currently, more than 1.2 million hospitality staff are not eligible for employer NICs. In April, that number will be slashed to just over 450,000 people.
That’s more than 774,000 workers that will be newly eligible for employer NICs. In total, this will cost the hospitality sector £1bn.
PIZZA PERFECTION
A rigorous product development strategy and sky-high standards have seen the flagship Stone Fired outlet in Prestonpans establish itself as the area’s go-to artisan pizza takeaway.
While the majority of caterers have fully immersed themselves in the culinary sector before setting up on their own, for Lucy Davies and her business partners, Stone Fired was pretty much their first venture.
“Stone Fired is our first toe dipped into the food and drink world,” she says, other than a couple of years she spent working in Nandos in the late 00s.
“The whole thing was a complete learning curve. We just thought we’d diversify. We have a construction company and we did buy-to-let flats. Then we thought ‘let’s do food’.”
The initial plan was to set up a dessert eatery. “Then Covid-19 hit and they seemed to pop up everywhere,” she says. Then she found a unit which had planning permission to operate as a hot food take away. So we thought, let’s pivot and do pizza,” she adds.
But just because she didn’t hone her skills at culinary school, or work her way up the ranks at a restaurant, that didn’t mean Lucy’s dishes would be any less impressive. In fact, her lack of experience was a strength in many ways as she had no preconceived ideas. Instead, she took an almost scientific approach to the project,
determined to create the perfect prototype pizza from a blank canvas.
“We went online, found a recipe for dough, tried it, tried it again, found a different recipe,” she explains. “We noticed it was different in different weather. We came to learn that dough is such a complicated beast to work with. It is so temperamental, so hard to get consistency.”
She tried lots of flours and yeasts, and observed that multiple factors could have a dramatic impact on the dough’s taste and texture. “If you mix for five instead of four minutes that makes a difference, and if it’s rainy outside it increases the hydration,” she says. “We tested for months to get consistency.”
The end result was a superior pizza base. “When you leave it to ferment like we do, it’s really light and you don’t get that stodgy feeling.” She then turned her attention to toppings, testing numerous cheeses and sauces over the course of six months.
Her efforts clearly paid off and demand was high from the off when the Prestonpans outlet opened in October 2022. “There were queues out of the front door from the first night,” she says. They started with eight different pizzas, before expanding into pasta three months in.
When it came to perfecting her pasta dishes, Lucy set equally high standards. “We never compromise on the quality of our ingredients,” she says. “We don’t buy pre-sliced onions and peppers. We make everything fresh; we’re grinding the San Marzano tomatoes by hand.”
And her commitment to excellence doesn’t stop at the food. “We worked hard with a graphic designer to do our website, packaging and inserts. Our packaging is premium, our product is premium, the overall experience is really good.
“We train counter staff to be friendly and they know to offer a special or make recommendations. Staff are all in branded uniforms. Everyone always comments on how fresh and clean it feels in the shop and how nicely decorated it is.”
Although the initial plan was to open one location, the concept has been so successful that the company decided to open three more stores in Edinburgh across last October and November.
Every Stone Fired branch has an open kitchen so customers can watch the chefs preparing their pizza. “That’s part of the show of it,” explains Lucy. She has forked out for upgraded pizza ovens from Marana
STONE FIRED
Location Prestonpans, East Lothian Format Takeaway
Caterer Lucy Davies and four business partners
Opening hours 4pm to 10pm
Staff 14 staff, including 7 chefs
at each of the firm’s Edinburgh sites. “They’re £35,000 plus VAT per oven – a huge investment,” she says. However, the new equipment is a game changer, cutting cooking time in half and improving product quality.
“The stones at the bottom automatically rotate and there’s a flame at the top and a flame underneath so pizza cooks in 90 seconds – twice as fast as Prestonpans,” she says. “It makes all the difference in taste and crunch.”
The new ovens are around 7ft wide and 9ft tall. “It’s a huge undertaking, they’re so huge you have to build the building around the oven,” says Lucy, noting that owning a construction company was “very useful” when making the outlets fit for purpose.
But operating multiple branches has come with its own set of challenges. “It’s really important to get parity across each store,” says Lucy. “It’s difficult to get the chefs to make everything the same – every chef thinks they know how to make bolognese. Don’t add an extra splash of tabasco because that’s what your mum does – it has to be consistent!”
To solve the problem, she created SOP (Standard Operating Procedure) manuals, with photos of how each pizza should look,
TRENDWATCH
Community Care
Each branch of Stone Fired supports a local charity, for example Prestonpans collaborates with DadsWork, which supports fathers and male caregivers in the area. The branch runs a Dads and Pizza night and has also made donations to the group. The company also makes a point of helping young people take their first steps into catering. “ Chef Scott Jones has a real passion for nurturing young chefs,” says Lucy. “He combines his experience managing teams in a previous role and he’ll teach them all the pasta and pizza recipes. They get signed off and get a pay rise. It’s important for us to be community minded.”
showing how many pepperoni and pepper pieces go on each pizza. Stone Fired outlets now offer seven pasta dishes and 16 pizzas. Top sellers are the usual suspects – Margherita and Pepperoni pizza – but the company also adds excitement to the menu with limited editions.
Last summer, customers were treated to a Greek-inspired special featuring slow-roasted lamb shoulder, mozzarella, Kalamata olive and feta – finished with pickled watermelon and mint. The company prides itself on sourcing exceptional ingredients. “People really notice the quality of the ingredients,” says Lucy.
At least 60% of the chain’s products are from Booker. “All our olive oil, mushrooms, grated cheddar, mozzarella and fresh veg is from Booker, as well as our packaging, drinks and our cheesecake and chocolate fudge cake desserts – 30% of people get a dessert.”
The firm has developed a great working relationship with Booker Catering Development Manager Scott Howie. “He is the guy we chat to a lot,” says Lucy. “We go in at least four times a week and get a delivery once a week. They’re really adaptable and make sure we get everything we need. If there’s a price issue with a competing wholesaler, they’ll price match where they can. They’re always very interested to help us; we never get fobbed off.”
As a result of the company’s hard work and Booker’s ongoing support, the business is making steady progress. “Prestonpans has performed really well over the last year, it is a shining light for us,” says Lucy, who is hoping to emulate its success at her Edinburgh outlets. The company’s next plan is to build a prep kitchen in an industrial unit. “We’re hoping to hire at least five chefs to run a prep kitchen and manage distribution.”
Lucy is also keen to expand into franchising. “Although the royalties from a franchise are considerably lower, it’s a lot less stress,” she says, revealing that Stone Fired has just achieved British Franchise Association accreditation. “We’re the only pizza place other than Pizza Hut and Papa Johns to be accredited,” beams Lucy. “People have gone through all our processes with a fi ne-tooth comb to show we’re a good business.”
It’s been a speedy road to success for Lucy and her pizza partners, going from almost zero catering experience to franchise ready within two years, but they’ve certainly risen to the challenge. Let’s hope their latest projects bring in the dough!
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A WARM WELCOME
Kirsty Smith and partner Gareth Hobbs have created the ultimate family-friendly feel-good venue at The Open Hearth pub and restaurant in Pontypool.
Eight years ago, life couldn’t have been more different for Kirsty Smith and Gareth Hobbs. The couple were living in Worcester where Kirsty was working in recruitment and Gareth was a welding inspector in nuclear engineering.
But when Kirsty fell pregnant, the couple moved back to Pontypool to be near family. Gareth’s mum, who was already running three other pubs, had recently taken on The Open Hearth, so she invited Kirsty and Gareth to live in the flat above the pub. “She said we could work there, and we ended up taking it over,” says Kirsty.
Kirsty found herself taking control of the kitchen when the chef left. “I had to jump in at the deep end really,” she says. Meanwhile, Gareth took care of the bar side, ordering beer and looking after the grounds.
The couple quickly integrated themselves within the local area. The venue is located on the Monmouthshire and Brecon Canal, so they got involved with the local Bridge 46 group, which helped to get a section of the canal reopened and now work to raise awareness about it and promote wider usage.
“We’re involved with all the events they hold on the canal,” says Gareth. “We host them at the pub. We have a flotilla a few times a year and we get about 20 boats down all dressed up in carnival stuff. They also do
THE OPEN HEARTH
Location Pontypool
Format Pub and Restaurant
Caterers Kirsty Smith and Gareth Hobbs
Opening hours Sun-Thurs 11.30am to 11.30pm, Fri-Sat 11.30am to midnight
Staff 14
Seating 140 inside and 120 outside
a Santa cruise in the winter if the weather is okay. We try and get as much involved in the community side of things as we can.”
The picturesque canal makes the pub something of a mecca when the weather picks up. “The location makes us unique,” says Kirsty. “Especially in the summer, it’s perfect – people are sitting outside and there’s a real family vibe. We’ve got a little park [playground] out the back and there are 30 benches on the canal, so you have a lot of families coming.”
Entertainment is also part of the package, with the decking area acting as a stage for various artists. “We have quite a lot of live music in the summer, you can have hundreds of people dancing on the canal outside when we have bands and barbecues.”
In addition to the amazing atmosphere and stunning scenery, Kirsty has also focused on food as a major draw. “It was mainly a drinkers’ pub when we took it on. Kirsty’s got the food side of things going, so we’re known for that now,” says Gareth.
Initially, the menu comprised of pub staples like cod and chips, scampi and lasagnes, but Kirsty quickly branched out with some more unique offerings. “We like to try different things, we’re quite well known for our homemade burgers,” she says. “They’re quite large and we tend to do lots of different toppings. We have American burgers, Landlord’s Choice [with premium steak], a Lamb & Goat’s Cheese burger… lots of different styles.” They’ve also experimented with desserts, including homemade cookie dough and cheesecakes in Yorkshire puddings.
Eighty per cent of the venue’s stock comes from Booker. “All our alcohol, apart from kegs, all the meat from the butcher, all our veg, crisps, chocolates and cleaning products are sourced from Booker,” says Kirsty. “When we have tried other suppliers, we’ve never had the same service, whereas with Booker any issues are rectified. That’s why we tend to stay with them.
“We like the fact that they offer the delivery service now too. We just put the order through online at night and they deliver it the next day, which makes our life easier. When we do pop down to the local branch, it’s really friendly. You can always talk to them and have a laugh, and the staff come here for Christmas parties.”
The majority of the venue’s food is cooked from scratch and Kirsty has been busy redeveloping the winter menu with their newly recruited head chef. “We’ve brought in more seasonal veg, like swedes and red cabbage,” says Kirsty.
“We’ve looked at doing lamb roulade, flank steaks, venison and pigeon breasts – just loads of different dishes that we’ll try as specials and see how it goes with our customer base and then we’ll develop the menu.”
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The venue recently offered a seasonal mixed grill comprising pigeon, rump, venison, chicken, gammon and bacon served with chips, onion rings and peppercorn sauce.
“If you offer something that’s different to the next pub down the road, that will encourage people in,” says Kirsty. “It means you’ve got more to put on social media, and it attracts more people. If you take a picture of a piece of cod, you can go to anyone down the road and they’ve probably got bits of cod and traditional food. But if you’ve got a lamb roulade or a massive burger with different toppings, it’s something to get people interested.”
Photogenic, innovative dishes aren’t only important for the pub’s social media pages, but also for those of its customers. “A lot of people come out for occasions – girls getting together for a birthday or it’s a date night,” says Kirsty. “Everyone likes to take pictures of everything now. They want the food to look a bit different so they can post it on their social media.” She even had a giant Open Hearth photo frame made up for people to pose in at special occasions.
Social media is especially critical because, while the canal makes for an idyllic location in many ways, it also means the pub is a little off the beaten track. “You can walk here easily, but it’s a bit more difficult driving. It’s out of people’s way, so that’s why we’ve gone quite heavy on social media, advertising and sharing posts,” says Kirsty. “It’s just about trying to get your name out. I never knew the Open Hearth existed when I was younger, and I only lived in the next town over!”
So far, the venue’s Facebook page has built up an impressive following of 15,000 and the pub struck gold with a clip of a Blues Brothers
TRENDWATCH
THE OPEN HEARTH, PONTYPOOL
Pup culture
With the area a popular spot for dog walkers, The Open Hearth broadened its appeal by introducing a ‘Doggy Sunday Dinner’. For £4.95 customers can treat their fur babies to their very own Sunday lunch. Laden with meat, gravy and a good helping of veg, it’s far from a dog’s dinner. A photo of the canine lunch has received over 100 likes on the pub’s Facebook page.
tribute act performing outside, which amassed over seven million views. “We’ve had the act come twice now and we had someone from the Midlands come and stay in the car park in their motorhome because they wanted to visit after seeing the post!” grins Kirsty.
Sadly, their most recent band bookings had to be cancelled due to poor weather, but going forwards, Kirsty and Gareth want to make further improvements to the outdoor area. “We’re trying to find a company to install a retractable roof for the decking so that if we have a change in weather we aren’t as affected,” says Gareth. “We’re also potentially looking at redeveloping the park [playground] over the next couple of years,” adds Kirsty.
Despite no formal catering training, the couple have taken to running their canal-side venue like ducks to water. No doubt they’ll continue to make a splash in 2025.
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sauce, Simply Popping Boba is the ultimate cheesecake garnish!
The Ranch Steakhouse & Grill owner, Oliver Crossland, shares his journey into the wild west and the evolution of his steakhouse.
The Ranch was born back in 2012 when a would-be buyer failed to turn up for a cafe bar in Louth that Oliver’s Dad had planned to sell. Oliver and his then girlfriend (now wife), Abigail, spotted a gap in the market for a new addition to the area.
“We used to go to Lincoln nearly every night for a steak, ribs or burger, something Louth didn’t have,” he explains. “We thought – if we’re doing it, how many others are doing it?” So they decided to open the venue as a steakhouse and give it a wild west theme for added stand out.
With wagon wheels and rifles adorning the walls, customers knew they were guaranteed a barrel of fun and the restaurant’s popularity soared. But disaster struck in 2014 when a workman accidently set fire to the roof of the restaurant. “We were heart broken,” says Oliver. “The whole kitchen was gone; the restaurant was smoke damaged. I was devastated.”
Despite a nine-month closure, he and Abi gradually built the business back up until it was bursting at the seams. “It got to 2018 and the lease was coming back up for renewal again,” he says. “The restaurant seated about 70 people and we were outgrowing it. Our standby list was bigger than how many bookings we’d have on a Saturday night!”
Thankfully a 200-seater chip shop was up for sale just around the corner. “The building had been there for 100 years, but the owners had retired and no one was interested in buying it because it was £500,000 for
the building – a lot of money – and it was too big,” he states. By this time, Oliver had taken on full ownership of the business, but brought his dad back in as an investor. “Dad said I think you’re making a mistake – the reason the ranch works is because the atmosphere is so good. You’ve got to do it right.”
So Oliver decided to allocate one-quarter of the space to a chip shop, and three-quarters to The Ranch. They designed it so that the entrance looked the same as the original, but its new incarnation had a wealth of improvements. “Me and Abi love Hard Rock Cafe, so that was our inspiration to put a stage in the corner of the room and put some big tables in there to create a great atmosphere,” he says.
“The kitchen was triple the size of the old venue. We got double the friers and grills and an oven twice the size and we had a proper storage room. In the old place, if your table was in 15 minutes you just had to stand and wait, but now we have a bar for drinks before or after.”
The Ranch re-opened in January 2019, growing from a 70-seater venue to 140 and, despite the multiple challenges thrown up by Covid-19, the business has thrived. Creating a dedicated space for live music has proved to be a real crowd pleaser with tables frequently packed out and a lively atmosphere.
And the restaurant’s tasty and sizeable portions are in high demand. The most-ordered dishes on the menu are the Sirloin Steak and 10oz Rib Eye. T-bones and burgers sell well too . “We do The Ranch Burger, which has four bacon rashers and four 4oz beef burgers!” says Oliver. “Rib combos with ribs and chicken strips or wings sell like there’s no tomorrow.”
While Abi manages the restaurant, Oliver has taken over as head chef and endeavours to cook from scratch where possible. “We make as much as we can. Every steak sauce is homemade. Mushrooms and salads are prepped from fresh. We’d love to make our own chicken strips, but we can’t keep up with demand, so they’re bought in.”
Ninety per cent of the restaurant’s stock is sourced from Booker. “From day one we’ve always bought steaks, chicken, pork collars, ribs, beef brisket, spirits, soft drinks, napkins and blue roll from Booker. The amount of Booker BBQ sauce we use is crazy! Antony comes to meet me every month. We’re apparently the best customer in Lincolnshire! They do a guarantee on the steaks. It’s not often we would send one back, but I’ll take a pic if I spot something. If I get in touch with my butcher any problem is sorted
TRENDWATCH
Full House
Oliver and Abi are always thinking up ways to grow the business and one deal in particular has proved to be a winner. “Our most popular offer is Steak Night on Tuesday and Sunday,” says Oliver. Customers are offered two Sirloin steaks with a bottle of wine for £38, along with several upgrade options depending on if they want a starter, a more premium wine or Prosecco. “I don’t know if people are sick of roast dinners! Or maybe people are looking more for value and save money with the offer. But sometimes Sundays are busier than Fridays. We still hit 200 covers on Friday, but 200+ on a Sunday – it’s crazy!”
out straight away.” The Ranch gets deliveries every Tuesday and Friday. “They’re always on time. We use the website, which is perfect. Now it shows if an item is low stock or in stock. We’re part of the on-trade club so we get better prices on spirits and alcohol.”
Booker’s vegan options were a key find, Oliver explains. “I had a table of 35 book and five were vegan and they asked what was available and I thought, ‘Can we do more?’” he says.
THE RANCH, LOUTH
“So I met with our Booker rep and he told me about vegan mayonnaise and butter. We used the butter in our Garlic Bread and you couldn’t tell the difference.”
Then he took things one step further. “We ordered vegan mayo and made a vegan coleslaw. “When people ask for vegan, it isn’t just a lifestyle choice, it can be a dietary requirement. They might have a dairy or egg allergy and be nervous.”
The vegan garlic bread and coleslaw have now replaced the standard versions. “It’s not like we’re doing the little batch of coleslaw, it’s more about making something for everyone.”
Oliver added ‘now with more vegan options’ to the menu to spread the word. “Then we can expand our customer base,” he explains. “It’s about getting people talking and trying and coming back for a second, third or fourth visit.”
Another vital reason customers keep returning to the restaurant is for its people. “Abi is unbelievable at what she does,” gushes Oliver. “During service, she is not a manager at the back on her
laptop while the floor is rammed. She’s there taking the odd order, making up a cocktail and serving the food.
“We’ve got a great team too; we’d be nothing without them. We have Gabriella, assistant manager and bar manager, Oliver. We really look after the staff. There’s a fine line with being a good boss and a good friend. It’s understanding that you’re employing human beings.”
The restaurant experienced a record summer with 100 covers in the week and more than 300 on the weekend. This was followed up by a record New Year’s Eve serving over 350 people. The venue is now the number-one steakhouse in Lincolnshire on Tripadvisor. “We really do pride ourselves on that,” beams Oliver. “It’s been success to success to success. We’ve been really fortunate, but we’ve sacrificed everything for that place. It is hard work, but it’s so rewarding.”
He’s no cowboy, but Oliver has done an incredible job of herding The Ranch through many a tricky terrain. Yeehaw!
NEW LINES, NEW OPPORTUNITIES
Booker continues to help its catering customers drive more footfall, sales and profits with the addition of a host of exciting new products.
Luring customers out for a bite to eat and a few drinks will be key in the year that lies ahead as financial and economic concerns continue to overshadow domestic budgets. So it’s vital to give your customers as many reasons to get off the sofa and out the door as often as possible.
One great way of doing that is by staying on top of your menu and keeping it fresh by adding new dishes, catering to the latest trends and giving your customers something to get excited about when they visit you.
That’s why Booker relentlessly seeks out fantastic new products to offer you and your kitchen team that let you keep up with the most important trends.
ADVENTURE SEEKERS
There’s no doubt that one of the most noticeable trends over the last year has been customers seeking out new and exotic flavours beyond the traditional Indian and Chinese cuisines that have long formed staple parts of the UK diet.
STRONG ROOTS
CAULIFLOWER HASH BROWNS
1x1kg M298472
£4.99
Booker is helping you meet that demand head-on with a range of sauces from Spice Magic that take the hard work and time out of preparing authentic dishes from across the globe, and particularly from the Asian sub-continent.
1x1kg M298464
£7.29
The range features everything from tamarind sauce, raita and tahini to Chennai Madras sauce, Thai Red and Green Curry sauces and pastes, and Butter Chicken sauce.
SMASHED PEA & LEMON BITES
1x1kg M298468
£7.29
PUMPKIN & SPINACH BURGER
1x600g M298449
£5.49
Equally exotic and also new to Booker are Ocean Pearl Coconut Breaded Butterfl y King Prawns that make tasty, quick and easy-to-prepare starters. Supplied frozen, they’re also ideal for eliminating waste.
MEAT-FREE MARVELS
BEAN & BEET BURGER
1x600g M298466
£5.49
Another of the major trends of the last few years has been veganism and vegetarianism, although this is perhaps better described as more of a long-term shift than a simple trend. With Veganuary still fresh in the memory, Booker has added a fantastic new vegan range from Strong Roots that
SPICE MAGIC
TAMARIND SAUCE
6x1.1kg M296642
1x1.1kg M296643
MANGO CHUTNEY
6x1.2kg M296644
1x1.2kg M296645 RAITA
6x930g M296646
1x930g M296647 SATAY SAUCE
6x1kg M296648
1x1kg M296649 TAHINI
6x970g M296652 1x970g M296653
HONEY CHILLI
6x1.1kg M296659
1x1.1kg M296682
£21.49/£3.99
lets you target vegan customers with truly interesting and exciting main course and sides alternatives.
Both the Bean & Beet Burger and the Pumpkin & Spinach Burger look great on the plate while the Spinach Bites, Cauliflower Hash Browns and Smashed Pea & Lemon Bites help elevate and extend the experience for vegan customers as well as boosting spend.
These lines may prove popular with the growing number of people who aren’t
strictly vegan but who are trying to reduce the number of meat-based meals they have every week.
BEST OF THE REST
Over and above these trend-busting new lines, Booker has also added a selection of products that will help you keep your food and drinks menus fresh and lively. New chicken inner fillets provide the perfect base for a huge range of dishes while Volys Halal Turkey Bacon Rashers may open up some new audiences and revenue streams for you.
Serving traditional and classic fried chicken has never been easier thanks to the launch of small, medium and large Chicken Boxes which allow you to deliver that finger-licking taste that so many people love with an absolute minimum of fuss.
Bailey’s Caramel Sauce is an indulgent launch that takes ice cream dishes to a new level while Tanqueray Sevilla 0% is perfect for delivering all the flavour and luxury of Tanqueray Sevilla gin but without any of the alcohol.
DELIVER BIGGER PROFITS AND GREATER VALUE!
Delivering fantastic value for money for your customers while maintaining strong profits will be vital in 2025 – and Catering@Booker is here to help!
We all know that 2025 is set to be another year full of challenges and opportunities but even this early in the new year, it’s fairly clear that value for money will remain on or near the top of most customers’ priority list.
Delivering great value but still generating strong profits can, of course, be a tough nut to crack – which is why Catering@Booker has pulled together some fantastic serving suggestions that you can use in your business to keep your customers and your bank manager happy.
WHERE TO START?
It can be difficult to figure out where to start when building a menu that ticks every box. It’s probably a sensible strategy to ensure that you offer a good range of classics alongside some more exotic and far-flung world food options to appeal to those with more adventurous tastes.
So let’s start with the basics. You can’t go wrong with a burger and the Halal Double Cheeseburger (pictured right) delivers on every front: it’s filling, it’s delicious, it’s packed with flavour, and it costs just £1.51 per serving – delivering £4.32 in cash profit when sold at a very reasonable £7.00.
Likewise, you’ll never be too far wide of the mark with pizza. Take the Pepperoni & Peppadew Pizza suggested here. Quick and easy to cook and serve, it’s a fantastic, filling dish for a cold or wet day and costs just £1.00 per serving to make. If you sell it at just £5.00, you’ll pocket £3.17 in cash profit.
Piri Piri Chicken Wings
Chef’s Essentials Breakfast
Chefs Essentials Chicken Thai Green Curry
Nachos
And any list of classic essentials wouldn’t be complete without a traditional breakfast. The Chef’s Essentials Breakfast makes great use of the fantastic value and amazing quality Chef’s Essentials range to deliver an outstanding platter that costs just £1.84 per serving and gives £3.58 cash profit when sold at £6.50. The Chef’s Essentials range also comes in handy for a classic Salmon with Hollandaise Sauce or a Chicken & Spinach Pasta Bake.
SPICE IT UP
To add a little spice and exoticism to your menu of value specials, how about Sharing Mini Tacos with Salsa or Piri Piri Chicken Wings? The Tacos look fabulous when served and deliver £4.36 cash profit from a sale price of £7.00, while the Chicken Wings cost just £1.60 per serving and provide £2.98 cash profit from every serving sold at £5.50.
A simple bowl of nachos smothered in cheese sauce, guacamole, salsa and a few sliced jalapenos on top is another fantastic value option that will only cost £1.56 per serving. And everybody loves a curry so why not add one or two to your value menu? Both the Chef’s Essentials Chicken Thai Green Curry and the Chef’s Essentials Madras Curry are surefire crowd pleasers and cost just £1.50 and £2.06 per serving, respectively. That equates to cash profit of £4.33 and £4.60.
THE ONE & ONLY
The one & only Hellmann’s Vegan Mayo, now for everyone with no allergens to declare*. With all the flavour, why make everything twice?
Scan the QR code to discover how to get more from vegan mayo
M294739
PROFIT WITH PLANT-BASED
Make your menu more inclusive and bring new customers to your door with low-cost plant-based ingredients that deliver high returns.
With Veganuary 2025 fresh in the memory, it’s becoming increasingly clear that diets free from animal-derived products are not a waning fad. Veganism and vegetarianism feels more like a long term shift in consumer behaviour than just the latest hot trend. Around 25 million people worldwide took part in Veganuary last year and the campaign directly supported more than 1.8 million people to try going vegan for a month with its free resources. Six months
on, the campaign surveyed nearly 6,000 consumers who received its 31-daily emails in January 2024 and found that the vast majority (81%) had maintained a dramatic reduction in their animal product consumption.
In the UK, 6.4% of UK adults are planning to follow a vegan diet in 2025, according to recent research from comparison website Finder.com. This equates to an estimated
3.4 million people, including 2.1% who are currently vegan. This means that around 2.3 million (4.3%) Brits intend to switch to a vegan diet from a non-vegan diet this year. What’s more, Finder found that 11% of Brits (6.1 million) are planning to follow a vegetarian diet (no meat, fish or shellfish) in 2025, including 5% who are currently vegetarian.
15% of Brits planning to adopt a meat-free diet in 2025, which would mean 7.8 million more meat-free Brits by the end of the year, reveals Finder.
Younger consumers are more open to giving up meat, with half of generation Z (50%) and over a third of millennials (36%) planning to follow a meat-free diet in 2025, compared to just one in 10 baby boomers (10%).
As Oliver Crossland, owner of The Ranch Steakhouse & Grill restaurant in Louth (featured on p23), points out – by not including a decent vegan offering, you can put entire groups off coming to your venue. “What you have to remember is if there’s a group of 10 and one or two are vegan and you’ve got nothing on for them, they’ll all go elsewhere,” he warns.
His restaurant currently offers three vegan
burgers, a Three Bean Chilli and a Jambalaya, accompanied by garlic bread made using vegan butter, which is also served to non-vegan customers.
Booker has a whole host of plant-based options that will appeal to vegans and meat-reducers alike. The Thai-inspired Fat Chef Bangkok Bad Boy features a lush lemongrass, lime leaf, chickpea, sweetcorn, red pepper, carrot & soya bean patty, coated in a crunchy red lentil, cumin and black onion seed crumb.
Meanwhile, you can’t go wrong with the Strong Roots Pumpkin and Spinach Burger, which is made with long grain brown rice, pumpkin and spinach, and coated in a quinoa crumb.
Add the burger to a bun with smashed avocado, beef tomato and gem lettuce, plus a handful of Chef’s Larder Premium
Super Crisp Sweet Potato Gourmet Fries thrown in for good measure, and you’ve got a vibrant plant-based meal that costs just £1.41 per portion. Price it up at £5.50 and there’s £3.17 cash profit to be made.
Also from Strong Roots, Booker offers The Bean & Beet Burger, which uses premium red beet as an alternative to breadcrumbs. If street food is your style, then a Bean & Beet Fritter Buddha Bowl is an easy way to incorporate this delicious vegan option into your menu.
This trendy dish is your licence to thrill, with the burger adding a purple tint, while peppers, salad leaves and red onion combine to create a palette of pleasing hues. It only costs £1.77 per serving and at a sell price of £6, you’ll earn yourself 66% profit.
For those looking for a lighter bite, Strong
Roots’ Smashed Pea and Lemon Bites can make a perfect side, starter or snack when served with a pot of Chef’s Larder Vegan Mayo, sprinkled with a touch of Isfi Sriracha Seasoning. With a pocket-friendly sell price of £5, it costs just £1.05 per serving, and you’re looking at 75% profit.
In colder climes, you could use a Jack’s Cauliflower and Farm Fresh Washed Maris Piper Potatoes to whip up a warming Cream of Cauliflower Soup and then add some Strong Roots Cauliflower Hash Browns as an alternative to bread. At only 93p per serving, a sell price of £5 means you get a whopping 78% profit.
Booker also has some super desserts that tick all the right boxes. The Just Love Vegan
Sicilian Lemon Cake is absolutely zinging thanks to its lemon flavoured sponge, which is filled with lemon-flavoured sauce and lemon juice soak and then covered in lemon-flavoured frosting.
There’s also a truly decadent Trillionaires Tart. Serve with Booker’s new Vegan Ice Cream Natural Vanilla Bean Flavour Ice Cream and a drizzle of Simply Dark Chocolate Flavour Topping Sauce for extra flourish and for a £6 sell price, you’ve got a luxury dessert with a £3.23 cash profit.
And the beauty of these dishes is that they won’t just appeal to vegans – making them a tasty and cost-effective addition to your menu.
A GROWING APPETITE FOR LESS
In addition to growing numbers of meat-free consumers, there are also a great many meat reducers. Almost half (48%) of the 7,500 people surveyed across 10 European countries, including the UK, in a 2023 survey by Smart Protein, said they were cutting down on their meat consumption.
*CGA OPM Data MAT to 23/03/2024
MARKETPLACE THE EASY WAY TO ADD CHOICE
Booker’s delivered Marketplace solution is the perfect and hassle-free way to gain access to thousands of online-only premium drinks and equipment.
The drinks market is continually evolving and presenting caterers with fresh opportunities to grow their businesses by offering customers on-trend, high quality, great value drinks.
Many of your customers will, of course, be looking for the leading brands that they trust and enjoy, the sorts of big-selling brands you’ll find at your local branch of Booker.
The latest market data indicates, however, that premiumisation and increased choice are important to a growing number of your customers – which is where Booker’s fantastic Marketplace solution comes into its own.
If you are looking to add interest and excitement to your premium drinks range, then the Booker Marketplace service is the fast, convenient way to gain access to a hugely extended range of thousands of premium and specialist drinks and glassware.
Marketplace offers thousands of products that you won’t find in a Booker branch, but
MORE THAN JUST DRINKS...
Booker Marketplace is your one-stop shop for an extensive range of equipment and non-food items including:
Glassware
Tableware
Front of house and barware
Kitchenware
Garden and patio furniture
Chefswear and workwear
Cleaning and safety
Catering appliances and refrigeration
and bedding
which you can order through the Booker website or app –just look out for the Marketplace flash.
FAST, RELIABLE
The way that Booker Marketplace works couldn’t be simpler. All you have to do is visit booker.co.uk or have a look on the Booker app. You’ll find a huge range of premium drinks that you can order quickly and easily.
Deliveries are free on orders over £75 and your order will be delivered by courier to your door. You can order by the case or you can even order by the single bottle, making it easy to develop a unique range of drinks that will help set you apart from the compe-
tition and drive increased footfall, sales and profi ts. The Marketplace service is also great for ensuring regular supply and for emergency top-ups.
Whether you’re planning to get ahead of the curve by curating an eye-catching range of premium and more unusual rums for the summer, establishing an extensive craft beer range, expanding your cocktail menu or building a malt whisky offer like no other in your area, you’ll
fi nd everything you need at Booker Marketplace. Why not check the full range out now by visiting the Booker website using the QR code in his feature?
WELL EQUIPPED
As well as providing a huge range of premium drinks, Booker Marketplace is also the ideal place to find an array of equipment and non-food items that can help you elevate your offer and deliver those exciting, memorable experiences that your customers are looking for these days.
From top-quality glassware, tableware and barware to picnic benches and gazebos, from catering appliances, kitchenware and refrigeration equipment to chefswear and workwear, you’ll find it all at Booker Marketplace.
PLAN WITH CONFIDENCE
held until March to help you face the next few months
There’s no doubt 2025 will come with its challenges and all businesses are looking to improve operational efficiencies and control spending.
So it’s great news that Booker is once again holding down the pricing on
a huge range of products all the way through to March. Whatever the year throws at you, you have our guarantee that these prices won’t budge an inch until 4th March 2025, enabling you to plan ahead and get your menus in place in confidence over the coming weeks.
Whether it’s special serves to seduce your customers this Valentine’s, or beer and burgers for your Six Nations celebrations, there’s no chance of you dropping the ball - with Booker’s pricing held firm you know exactly where you stand.
PRICES ON HOLD UNTIL 4 MARCH
GO PLANT BASED STAY CHEESY
UNTIL 4TH MAR 2025
CHEF’S LARDER AMERICAN STYLE CHICKEN FILLETS
1X2.16KG
£19.49
M129982
PRICES HELD UNTIL MARCH 4
RF SOUTHERN FRIED CHICKEN POPS 1KG
£6.49
CHEF’S LARDER PREMIUM GOURMET BURGER BUNS
1X48PK
£16.49
M281539
CHEF’S LARDER BREADED SCAMPI
1X1.8KG
M294346
£23.19
M201011
CHEF’S ESSENTIALS STRAIGHT CUT CHIPS
1X4X2.27KG
£11.99
M285689
CHEF’S LARDER LARGE SEEDED BURGER BUNS
1X48PK
£11.99
M281542
CHEF’S LARDER LIGHTLY SEASONED POTATO WEDGES
5X2KG
£17.45
M197026
CHEF’S LARDER PREMIUM SUPER CRISP SWEET POTATO GOURMET FRIES
CHEF’S LARDER CHIPS
6X2.27KG
£20.45
M285687/M285685/M266292/ M285682 M285658/M266299
VOLYS HALAL TURKEY BACON RASHER
1X1KG
£14.49
M299093
CHEF’S ESSENTIALS UNSMOKED BACON
1X2KG
4X2.5KG
£32.95
M265102
CHEF’S ESSENTIALS SAUSAGES
1X2.125KG
£10.69
M147175
£6.29
M147653
*Prices and products are correct at time of going to print and are not guaranteed unless stated, errors expected. Subject to changes without prior consultation. Recipes, serves and idea are suggestions only and for illustration only. Please note products will be subject to availability and local listing, please check with your branch for details.
LEAN INTO LOW AND NO
Low and no alcohol products are gradually becoming mainstream so why not tap into this growing demand with some expert guidance from Booker.
Over the last decade or so the Low & No market has altered beyond recognition, with a raft of big names entering the category and more people drinking Low & No alternatives than ever before.
According to The Portman Group’s annual survey in partnership with YouGov, over a third of UK drinkers (38%) are now consuming low- and no-alcohol alternatives semi-regularly. Of these, 12% regularly drink Low & No, while 26% drink them occasionally.
This compares to a total of 35% in 2023, of which only 8% were consuming Low & No regularly.
Matt Lambert, Chief Executive of the Portman Group, says: “It’s fantastic to see low and no alternatives continuing to soar in popularity, while helping to encourage more mindful and moderate consumption among UK alcohol drinkers. We welcome the drinks
THE PERFECT BACK BAR CHILLER
and hospitality industry continuing to work together to increase choice, availability and visibility of low- and no-alcohol alternatives.”
Offering a strong Low & No offer not only makes sense from a moral perspective, but also from a business viewpoint, when you consider that 31% of customers have left a venue early and/or disappointed because of poor Low & No options (Kam Low & No 2024: Drinking Differently).
What’s more, stocking a good variety of Low & No options ensures that your venue appeals to the younger generation.
Young adults continue to drive the trend as the biggest consumers of low- and no-alcohol alternatives, with close to half (46%) of 25–34-year-olds surveyed considering themselves either an occasional or regular drinker of alcohol alternatives, compared to 37% in 2023, whilst 40% of 18–24-year-olds also drink these products semi-regularly, claims The Portman Group.
So which products should you be stocking? We’ve made it simple with our Perfect Back Bar Chiller, packed with a wealth of beverages to ensure everyone’s needs are catered for.
FROM SCOTLAND’S OCHIL HILLS TO YOUR TABLE.
THATCHERS ZERO
We recommend dedicating the bottom shelf of your chiller to No & Low options.
The dominant Low & No category remains beer. “The growing popularity and increasing availability of no-alcohol beer continues to be the driver of organic growth,” states alcohol data analyst IWSR. “Preliminary data shows no-alcohol beer grew 20% in 2024 vs 2023.”
Booker recommends stocking Low & No variants of Peroni, Heineken, Doom Bar, Punk AF, Becks, Erdinger and Corona. Made with fine aromatic hops, a bottle of Peroni 0.0% will cost you 67p, so if you sell it at £4, then that’s an 80% profit of £2.67.
If you can spare the room, then a bottle of Thatchers Zero could also be worth your while. This medium-dry and crisp cider contains all the appley aromas of its alcoholic counterpart, with 0% ABV. It can be sold at £4.50 and returns a cash profit of £2.43.
Another alcohol-free contender that’s worth your consideration is Guinness 0.0, which guarantees the smooth taste and richness of
PERONI 0.0
the original. At £1.50 per serving, there is a cash profit of £2.67 to be made if sold at £5. While sales of low-alcohol wine fell -5% in 2024 vs 2023, no-alcohol wine grew by +8%, according to IWSR.
We recommend making room for McGuigan Zero Shiraz, which is bursting with blackcurrant and berry aromas, and Sauvignon Blanc, which boasts flavours of gooseberry and citrus. A sell price of £3.50 per serve delivers a profit of 76%.
And for customers looking for a little more sparkle, Nozeco is a great choice. We suggest stocking the standard, rosé and Spritz varieties in your back bar chiller to really maximise sales. The refreshing alcohol-free Prosecco alternative can be sold at £3.50 per serving to create a whopping 86% profit.
When you consider that more than one in five Brits (21%) say they don’t drink alcohol (Aviva Sobrety Repor 2024), while a further 25% of UK drinkers ‘zebra stripe’ (alternate between alcoholic and non-alcoholic drinks in one outing) on a regular basis (Kam), it makes perfect sense to give Low & No a go.
STIRRING STUFF
Booker’s Fairtrade Coffee and Tea supports farmers across the developing world – as well as delivering fantastic profits for Booker customers.
The rise and rise of coffee over the last decade or so is nothing short of remarkable – and it’s easy to see why. A great cup of coffee is a thing to be savoured, a luxurious moment out of the hustle and bustle of life – especially if it’s a cup made using Booker’s indulgently intense Lichfields Fairtrade Gourmet Espresso Beans, with their rich chocolate and spicy notes.
And a coffee like that doesn’t just taste exceptionally good, it does exceptionally good things too. By buying Booker’s Fairtrade coffee, you are helping to support farmers in countries including Brazil, Colombia, Vietnam and Nicaragua. Those precious finds allow farmers to invest in a variety of projects of their choosing – whether they are improving farms and income, investing in health and education for their community, or protecting their local environment.
In fact, in 2023 Fairtrade sales generated from Booker helped support communities across 13 coffee-producing countries – an increase of almost 15% on the previous year. And of course it doesn’t just stop at coffee. Booker buys a wide variety of Fairtrade products including tea, cocoa and sugar among many others – all of which helps you and your customers to make a tangible difference to the lives of people in developing countries. Now that’s stirring stuff.
LICHFIELDS FAIRTRADE GOURMET ESPRESSO BEANS
100% Arabica
Strength: Strong 5
Rich and intense with dark chocolate and spicy notes.
8x1kg M212518 £95.89 1kg M132754 £12.99
LICHFIELDS FAIRTRADE GOURMET ESPRESSO BEANS
100% Arabica
Strength: Strong 5
Rich and intense with dark chocolate and spicy notes.
8x1kg M212518 £95.89
1kg M132754 £12.99
DONT FORGET THE LICHFIELDS COFFEE SYRUPS
VANILLA 6x1ltr M287303 1ltr M287304
CARAMEL
6x1ltr M287307 1ltr M287308
HAZELNUT
6x1ltr M287309 1ltr M287312
CASE STUDY
MUNGANIA TEA FACTORY, KENYA
Sales of Fairtrade products have helped the Mungania Fairtrade Organisation to donate brand-new washing and cooking facilities to local communities.
SCHOOL WASHROOM BLOCK
A new washroom block for boys at the local secondary school was constructed to offer better facilities and reduce the need for sharing.
Thanks to the new block, student hygiene and comfort has been significantly improved.
SCHOOL KITCHENS
A modern new kitchen has also been built for the secondary school, replacing the old and smoky one that ran on lots of firewood. The upgrade has reduced costs, shortened cooking times and significantly improved the health of the cooks by preventing chest issues.
IN 2023 BOOKER BOUGHT ENOUGH FAIRTRADE PRODUCTS FOR:
20
76
141
MILLION MILLION MILLION CUPS OF COFFEE CUPS OF TEA TEASPOONS OF SUGAR
By buying our Fairtrade coffee, you support farmers in Brazil, Colombia, Vietnam and Nicaragua.
TIME FOR TEA
Booker Fairtrade tea is also sourced from Fairtrade-certified producers in six different countries, including Kenya, Malawi and India. Producers within the Booker supply chain used 20% of Fairtrade Premium for projects related to education and child welfare.
WHISKY GALORE
With the chillier, wetter winter months still upon us, it’s a great time to consider unlocking the huge potential of premium whisky – and Booker has just what you need.
It’s looking increasingly likely that 2025 will be another year where your customers are looking after the pennies and seeking maximum value and fantastic experiences every time they venture out for some food and a drink. Almost counterintuitively, this focus on value is driving growth at the premium end of the market, be that in drinks or on food.
The logic is fairly simple: because your customers aren’t venturing out as often as they once did, they want it to be an extra special experience when they do
visit a pub, bar or restaurant. This presents some intriguing opportunities for Booker Catering customers and one of the most interesting is whisky.
At this time of year, a warming single malt Scotch whisky or an American Bourbon might be just what some of your customers are looking for, even if they don’t know it yet!
So, this season, why not unlock the full potential of whisky at your bar with our diverse and carefully curated selection of
spirits and serves. Expanding your whisky offering with premium bottles, unique finishes or innovative whisky cocktails will not only attract new customers but could see whisky become a key driver in boosting your seasonal sales.
Just one serving of Highland Park 12 Year Old, for instance, delivers a cash profit of £2.68 when sold at £4.50. To help inspire you, we have gathered some fantastic options to take your whisky menu to the next level.
The award-winning taste of Hildon Natural Mineral water is born from our exceptional Estate. We reap the jewels of a fifty year journey of filtration and purification, to bring you water as crisp as the English country air.
M075159
M075164
Tasting notes:
Spicy but mellow, with subtle smoke on the finish. Fresh, clean and floral on the nose, with heathered honey and a touch of citrus. Sweet and spicy on the palate, with toasty notes of burnt orange, jasmine and fruitcake. A long finish with peppery spice, woody notes and orange zest and the subtle, aromatic kick of smoke you only get from Orkney heathered peat.
M611848 £29.99 £1.07 PER
£1.02 PER SERVING
Tasting notes: Peat smoke, seaweed scent and a ‘medicinal’ essence hit the nose with a hint of sweetness. Surprising sweetness with hints of salt and layers of peatiness. Long and lingering with sweet seaweed afterglow.
M005074 £28.49
Tasting notes: A rich and rounded balance of subtle smoky notes with a sweet sherry cask finish. A touch of peat brings a rich and rounded balance of subtle smoky notes with a sweet sherry cask finish. It is warm in colour with aromas of fruit, cracked pepper and dark chocolate and flavours of nectarines, ginger and freshly ground coffee.
M237002 £20.29 72p PER SERVING
63p PER SERVING
Tasting notes: Vanilla and coconut on the nose, leading to a creamy toffee and apricot taste with hints of poached pear, cinnamon and cocoa to finish.
M286434 £17.69
A SPECTACLE FOR THE SENSES
Tasting notes:
An aroma of rich dried fruit, hint of mint and oranges covered with a dusting of cocoa, vanilla and tobacco spice. A
Tasting notes:
Matured in American oak barrels for a sweet, mellow taste with a rich, smooth sherry finish. Nose – rich, warm aromas of apple, toffee and honey with sweet marzipan and subtle tangy marmalade notes. Fresh, mellow palate notes of pear, creamy peaches, pineapple and a hint of demerara sugar. Rich, smooth and refreshing finish.
Tasting notes:
Rich, deep amber. It has a light floral fragrance, peppered with spicy wood and sweet notes. Perfect taste balance of spicy, nutty and vanilla notes with hints of sweet sherry. Exceptional smooth finish.
£17.49
BRUNCH LIKE A BOSS
Flavour it, beat it, spice it, heat it, pour it. Garde D’Or gives you all the flavour, performance and quality without making it from scratch. So why would you?
