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T H E M A G A Z I N E F O R C AT E R I N G C U S T O M E R S

HOME FROM HOME PARK LODGE HOTEL

ABERYSTWYTH

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HIGHLIGHTS  CONTENTS

Daniel Stamatelopoulos, Kafeneon, Newcastle

“We've got a long-standing relationship with Booker and they've got us on this retro scheme where we get 4% back from our orders, so it’s always a nice bonus to get two thousand pounds back every couple of months.”

Lloyd Gardner, Lloyd’s Lounge, Exeter

“I'm a big advocate and supporter of what Booker have done buying Venus because it's been a huge benefit to my business. I've embraced it and I reap the rewards and make the most of it. It’s been perfect for my business and its needs.”

COVER SHOT

Peter Bexton, Director of Trading – Beers, Wines & Spirits

“Alongside the outstanding wine range on offer, Booker also delivers marketleading prices, promotional support, expert advice and a service tailored to the needs of your specific business.”

Warm and welcoming Park Lodge Hotel in Aberystwyth matches the highest of standards with a relaxing, homely environment.

THE MAGAZINE FOR CATERING CUSTOMERS SHARE YOUR NEWS If you've got news, tips or feature ideas, get in touch with us Email:Catering@booker.co.uk DISCLAIMER All rights reserved. Prices and information are correct at time of going to press, but may be subject to change.

JULY/AUGUST 2025

CONTENTS

30 RANGE FOCUS

NEWS

PRICE

Spend still increasing Pub and bar

Locked Down Pricing More than

spend continues to grow.

600 products locked down until 7th

Packaging improvements Booker

October.

swaps to cardboard trays for Farm Fresh catering mushrooms.

S ERV IC E 42

PROF I LES 12

Park Lodge Hotel Welcoming

spirits division growing fast. 47

Aberystwyth hotel is a hit with locals. 22

Kafeneon Newcastle restaurant offers authentic Greek dishes and

Venus Booker’s specialist wine and Wine Portfolio Over 70 new wines added to extensive range.

Booker Networks Race & Ethnicity Network thriving to the benefit of all.

striking décor. The new and exclusive CaterPro range of professional packaging and disposables

F EATURES

has been designed from the ground up

Platters Grow spend and speed up service with sharing platters.

to help catering customers satisfy the

demands of today’s consumers while guaranteeing compliance with all current

CaterPro Exclusive packaging and disposables range ticks every box.

packaging legislation. The value and exceptional quality CaterPro range covers packaging and disposables solutions for every product type.

JULY/AUGUST 2025

34 5

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design

BOOKER NEWS

BOOKERNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

OVER 600 LINES LOCKED HELD DOWN UNTIL OCTOBER! ACROSS Summer is upon us and Booker is committed to helping you maximise sales and profits by locking down pricing on over 600 products until 7 October.

THE BOARD

Being fully prepared to make the very most of the

categories from beers, wines and spirits to fresh,

included in the pricing

vital summer sales opportunity is mission-critical

frozen and ambient lines.

lockdown cover all major

for all Booker catering customers, which is why

The 600+ products

product categories and

Booker is continuing to help them plan ahead

The guarantee even extends to non-food lines

many products that your

by locking down the pricing on over 600 popular

like essential cleaning equipment and dispos-

business will use on a

products right through until 7 October.

ables.

daily basis. Categories covered include:

This year’s summer period is more important

As always, the lockdown includes an extensive



Cleaning

than ever for all Booker catering customers and

range of high quality, great value own-brand



Paper Goods

provides a great opportunity to boost footfall,

products as well as an extensive selection of



Disposables

sales and profits in the warmer, longer days.

branded lines, helping you deliver the quality



Wine

and value that your customers expect while also



Low and No Alcohol

securing your own profits.



30 Litre Kegs



Beers, Lagers and Ciders



Spirits



RTDs



Mixers



Soft Drinks



Syrups



Hot Beverages



Biscuits



Grocery



Ice Cream/Toppings



Chilled



Bakery



rozen



Desserts



Meat

The pricing guarantee covers all main product

PRICES LOCKED UNTIL 7 OCT

600+

PRODUCTS

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

JULY/AUGUST 2025

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INDUSTRY NEWS

INDUSTRYNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY

PUB AND BAR SPEND STILL GROWING Hospitality and leisure spend grew by 3.5% in May, despite mixed weather through the month while April Bank Holiday spend increased by 6.6%.

INBRIEF PACKAGING PROGRESS Booker is making a significant packaging change to its catering-sized Farm Fresh Mushrooms, transitioning from plastic to cardboard trays as part of its commitment to reducing plastic waste and improving the sustainability of its own operations. The new cardboard trays can be more easily flattened after use, taking up significantly less space in recycling bins compared to rigid plastic trays. Switching to cardboard

May’s two Bank Holidays and the UK’s sunniest

pubs, bars and clubs rose 6.6%.

spring on record helped hospitality and leisure businesses deliver sales growth of 3.5% year-on-

UK consumers’ confidence in both household

year (YOY), despite the second half of May being

finances and ability to spend on non-essential

hampered by wet weather, according to the

items declined in May. Household finances

Barclays Consumer Spend report which combines

confidence fell three percentage points to 67%,

hundreds of millions of customer transactions

while ability to spend on non-essentials fell four

with consumer research to provide an in-depth

percentage points to 56%.

view of UK spending. Despite financial caution, 40% of UK adults say This means that catering and hospitality outper-

they still enjoy treating themselves regularly but

formed the wider market which saw total cars

are seeking out budget-friendly options, with

spend grow by just 1.0% YOY.

41% of this group waiting for sales, 36% opting for smaller, affordable treats, and 24% setting

Consumers also pushed the boat out during the

aside savings specifically for occasional indul-

two Bank Holidays in April when spending on

gences.

JULY/AUGUST 2025

trays for catering customers is forecast to remove more than 280 tonnes of plastic from Booker’s supply chain annually, as well as delivering numerous operational benefits. These include easier handling and less transport packaging with the removal of all elastic bands from trays, a change that is forecast to save over 900,000 bands per year. "

PROFILE  PARK LODGE HOTEL, ABERYSTWYTH

HOME FROM Warm and welcoming, Park Lodge Hotel in the Welsh seaside town of Aberystwyth knows exactly how to relax its guests while maintaining the utmost standards. Shon Morgans quite literally grew up in the

ties at the Park Lodge Hotel and its Park

The venue is also home to Aberyst-

hospitality business. “My parents bought a

Kitchen restaurant. “I’ve done every single

wyth’s only Tesla superchargers, offering

little guesthouse on the seafront of Aberyst-

station that could be in a family business,”

24/7 charging for Tesla and compatible

wyth 38 years ago,” he says. “Me and my

he says. “I've done kitchen portering, all

non-Tesla vehicles. “We have six super-

two sisters grew up there, and then my dad

the way through cheffing, to front of house,

chargers available, capable of charging a

bought a piece of land on the outskirts of

to housekeeping and to reception, through

vehicle up to 200 miles in 15 minutes,” says

Aberystwyth and built Park Lodge Hotel,

to a management position.”

Shon.

which opened in 2000.” It was a particularly eventful year for the

The business has gone from strength to

Shon studied catering at Shrewsbury

business in 2021. Following the nightmare

strength in recent years. “Last year was the

College when he was 16. He also worked at

of covid, the family bought another hotel in

best year we ever had in the business and

the renowned Ynyshir Hall in Machynlleth,

Llandudno, North Wales, called The Espla-

this year we are on target to demolish last

Powys. “It’s probably the best restaurant

nade.

year, which is really good news,” beams

in Wales now, it’s pretty special,” he says.

Shon.

“Then I spent a couple of years in London

In addition, Park Lodge underwent a

working as a chef before returning home

£1m refurbishment, which resulted in the

It’s no secret that times are tough in

to the hotel.”

venue boasting 37 luxury bedrooms with

hospitality, so just how exactly has Shon

smart TVs, rainfall showers and luxury

managed to keep the figures moving in the

mattresses.

right direction?

It was a tough time for young Shon. “I was probably at the end of the rock'n'roll stage of cheffing, where the hours were very challenging and the pay was very poor,” he says. When asked if he loved being a chef, Shon says: “Love is a very strong word!” He adds: “I'm guessing now there's more love to it, but back then it was really tough. An average week would be 110 hours. It was pretty horrific looking back.” He returned to the family business full-time

THE LOWDOWN

PARK LODGE HOTEL Venue name Aberystwyth Park Lodge Hotel Location Aberystwyth Format Hotel and restaurant Caterer Shon Morgans Opening hours Restaurant: 7am till 9pm. Bar: 24 hours for residents Staff 45, of which 30 work in the restaurant Covers 125

in 2013, helping out in multiple capaci-

JULY/AUGUST 2025

HOME

JULY/AUGUST 2025

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PROFILE l PARK LODGE HOTEL, ABERYSTWYTH

down through to the rest of the staff and we're more regular with our service checks now.” He began implementing changes after seeking advice from a third party. “A couple of years ago I reached out to a consultant who does a monthly visit with me, and they pick up where we are from one month to the next,” he explains. “I guess that consultant has kept me on my toes. Whenever she's about to arrive, I'll make sure that everything has been done from the previous month.” He explains that the aim is to incorporate the professionalism of a big-brand hotel and restaurant, with the unique personal touch of a family firm. “We still want to be seen as a family-owned business, but we want to act as a corporate,” he says. “We want to set the bar so that if you stayed in the Hilton, or if you stayed with us, the procedures that you would have with the customers would be exactly the same. The conversation when you get to the hotel may be completely different; we’re warmer and we know more about the local area. But in terms of the systems and procedures that are put in place, not just from the customer point of view, but from a staff point of view, it’s important that they are set in the correct way.” Introducing the new way of working has improved the business in multiple ways. Not only is it more efficient, but staff are now more confident, and Shon has much more time to focus on the bigger picture. “Now that we have better procedures in place, if there’s something happening in the business that day, there's a person in a role that can answer questions, which we never had before,” he says. “It gives staff more clarity because what was happening before was that I would swan in and out for the business in the day and they would “We’ve upped our game a bit in terms of the service and food

have to wait for me to come in to answer the questions. So what would

offering, and the consistency, quality and the cleanliness of the

happen is when I got in there, I would get bombarded with questions

bedrooms is very, very good,” he states.

and I probably wouldn’t be giving people the right energy.”

What’s more, Shon has been focusing on improving the operational

Initially, it took staff time to adapt. “When you first bring in different

side of the business. “We strengthened our management, by intro-

procedures, some staff have been with you a long time, so there

ducing someone from a more corporate background, which has

can be a bit of a stand-off. Now that people are seeing the systems

allowed us to be more regular in our processes. Overseeing our

in place, I think it fills them with confidence.

processes more often has allowed us to gain consistency.” “Bringing in new procedures is always quite scary, people don't He has taken on an operations manager to look after both Park

like change, but I’m seeing now that it has worked to our benefit.

Lodge and The Esplanade, though he still visits the latter once a

Internally, people are improving because they are not sitting ducks

week to keep everything on track.

any more, they want to get to the next level.”

“We've improved our management training, which has trickled

He is also upping communications across the team, encouraging

JULY/AUGUST 2025

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staff to share their views and offer feedback. “We're going to start doing three-monthly reviews with staff. Heads of department will do reviews of the team and management will run reviews with heads of department.” He is also working with his consultant to introduce more staff training. Reception staff are already well versed in dealing with corporate guests, which make up the majority of their customer base for 10 months of the year, versus holidaymakers, which populate the hotel during the summer. “The staff on reception are trained to judge the customer because a corporate guest doesn’t necessarily want to have a massive conversation – they just want to get their room key and go, whereas a holidaymaker wants to know more about the local area and tourist attractions,” he explains.

The restaurant’s layout also helps guests to unwind. “It’s basically all one space, but it has a mixed atmosphere – at the front we

As well as intuitive customer service, the hotel’s unique selling point

have more of a lounge feel with sofas, and at the back, it’s more of

is that it is “a home from home”, claims Shon. “There are all the

a restaurant type of establishment with dining chairs. We can seat

home comforts of smart TVs and Netflix. There’s also a sports-bar-

125 customers at a time.”

type establishment, which helps to create a relaxed feel.” About 40% of products are sourced from Booker. “We have an The cosy vibe is also reflected in the menu at Park Kitchen, which

80% dry to 20% wet split,” notes Shon. “All of our soft drinks come

boasts a broad selection of traditional fare – think burgers, pizza,

through Booker. Plus all our dairy and dry goods, through to kitchen

hunter’s chicken and beef pie. “Fish & Chips and Lasagne are our

ingredients and cleaning chemicals are sourced from Booker. Booker

bestsellers,” says Shon. “The consistency keeps people coming

is very competitive in terms of the regularity in their pricing. We feel

back – and also the homely feel of the hotel,” he says.

that they’re probably the leading dry foods supplier.” As with the rest of the business, the food offer has been closely reviewed as Shon remains eager to stay one step ahead. “The quality of food has really upgraded over the last 10 years and when you go out to a restaurant now the bar is set that little bit higher,” he says. “Food is not cheap any more, it needs to be looked after and served correctly to be able to charge the prices that you do. Quality was always pretty good with us, but we’ve improved our presentation – garnishing better, just making it look a little bit more elegant with maybe some pickled dishes and some greenery.” Booker has become a trusted partner thanks to the group’s ability to deliver unbeatable value. “Booker prices well across the board on the standard ingredients,” says Shon. “I know that they’re going to deliver it on time and that the price is going to be pretty tidy.” Park Lodge is also signed up to Booker’s oil recycling scheme, which gives money off rewards for every 20 litres of waste oil. “They collect our oil and give us vouchers back,” he explains.

PROFILE l THE COTTAGE INN, FILLONGLEY, COVENTRY

The restaurant is located approximately two miles from its nearest

a Victorian building and we’re just refurbishing it. Then we’ll be

Booker branch and receives six deliveries a week. “We have a good

looking to introduce it as part of the offer we have.

relationship with Booker,” says Shon. “They’re on our doorstep. If we ever forget to order anything, they’ll always drive it down, so

“Listed buildings have their challenges, but we're persevering with

the service is very good.”

it and adapting as the building allows us to. We had a really tricky process with the Conservation Officer with planning, but we've

In terms of what’s next for the business, Shon has ruled out expanding

overcome that now.”

into home delivery for the time being. “We have looked into deliveries, but it’s not something we currently offer,” he says. “We all

Working with a consultant at Park Lodge has not only enabled Shon

know that hospitality has its challenges when it comes to staffing,

to spend more time looking at the wider business, it has also instilled

so finding good quality staff is a challenge and I wouldn't want to

him with a renewed sense of discipline. “I've got somebody keeping

put the kitchen under any more pressure currently.” In fact, he is

me accountable in my own business as mad as it sounds, but that’s

working hard to incentivise his existing staff to remain loyal to the

the truth,” he says. “I think it's important to be kept accountable

firm. “There’s a couple of staff members that have really stepped up

because otherwise you do get a little bit complacent.”

their game since we made changes,” he says. “We currently give staff a 25% discount, but as a business, we want to be able to offer

His systematic approach, combined with the friendliness of a family

the staff more by offering them internal training.”

business and a menu brimming with comfort food, mean guests want for nothing.

He also has his sights set on a new project. “We are currently in the process of doing a 20-apartment hotel development,” he says.

When Dorothy clicked her ruby slippers together and said, “There’s

“There's a 12-month schedule to get this completed. We’ve taken

no place like home,” she clearly hadn’t been to Aberystwyth!

JULY/AUGUST 2025

PROFILE  KAFENEON, NEWCASTLE

GREECE IS THE WORD Kafeneon is lighting up the Newcastle restaurant scene with its authentic Greek dishes and striking décor.

The news that teenage Daniel Stamate-

As he developed the restaurant, he was

lopoulos had no intention of pursuing a

keen to embrace his heritage more. “I’m

higher education and was instead going to

half Greek and half English, so it has

work in the restaurant industry was not well

become a more authentic Greek restaurant

received by his mother. “She flipped out,”

as time has gone on,” he says. “We bring

he grins. But Daniel, who started kitchen

many of our ingredients like feta, olives,

portering and bar work at 15, was deter-

chilies, pita breads and Greek yogurt direct

mined to follow his dream.

from Greece and people appreciate that.”

He was 17 when he opened Kafeneon in

Booker also helps with authentic supplies.

Newcastle city centre with his 19-year-old

“We get Mythos and Keo beers through

brother, Ricky. Back then the restaurant had

Booker,” says Daniel. “We go through

more of a general Mediterranean theme,

about 25 cases of Mythos a week and about

rather than Greek. “It wasn’t what it is now,”

10 cases of Keo.” He also sources all of his

says Daniel. “It was a rundown takeaway

spirits and juices through Booker, as well as

when we took over so we smashed through

store cupboard essentials like rice, mayon-

some walls and turned it into a shell of a

naise, ketchup and tinned tomatoes.

restaurant.” What’s more, in the last six months, Daniel The outlet performed well in the early days, but then the credit crunch hit. “My brother decided he didn’t want to do it anymore, so I just continued on and battled through,” says Daniel. He opened several other eateries, but for various reasons, they were sold or closed, and he decided that his original restaurant was the way forward. “Kafeneon has always been my baby, it’s my bread and butter,” he states. “That’s always been the driving force.”

THE LOWDOWN

KAFENEON Location Newcastle Upon Tyne Format Restaurant Caterer Daniel Stamatelopoulos Opening hours 11am -10pm daily Staff 42 Covers 500

JULY/AUGUST 2025

PROFILE  KAFENEON, NEWCASTLE

has also started getting some of his meat from Booker. “We use Booker’s butcher for our chicken breast, lamb shanks and diced steak for our Beef Stifado,” he says. “Matthew from Booker approached us and offered samples. You’re always a bit wary [about changing suppliers] because meat is fundamental to our dishes; everything is prepared fresh and slow cooked. If the base ingredients aren’t right it isn’t going to work out, so we were a bit dubious to swap.” Booker’s reputation as a cash and carry also made Daniel question whether it was capable of supplying restaurant-quality meat, but he was pleasantly surprised by Booker’s excellent offer. “It was good quality and the chicken breast doesn’t shrink, it holds its own,” he says. Pricewise, it also worked out to be better value than his previous supplier. As a member of Booker’s Retro rebate scheme, Daniel is able to make even more savings. “We've got a long-standing relationship with Booker. Everyone is nice and friendly and conscientious of getting us a good deal and looking after us. They've got us on this retro scheme where we get 4% back from our orders, so that's always a nice bonus when we get two thousand pounds back every couple of months.” Every dish is cooked from scratch at Kafeneon. “We've got a massive prep kitchen and a massive service kitchen on the second floor. There's usually about six chefs on the pass on the service side, and then there's two chefs constantly prepping all the fresh dishes from morning to night and slow cooking them. It has to be made with love and served then and there. It’s not something you can mass produce and then freeze.”

JULY/AUGUST 2025

PROFILE l KAFENEON, NEWCASTLE

Kafeneon boasts an extremely popular two courses for £15.95

very specific, expensive materials and we wanted to do a really

menu, which runs every day except Saturday from opening until

good quality finish,” says Daniel. “We had to refit it with a new

7pm. “We keep our most popular items – the Souvlakis, the

bar, a whole new kitchen floor, so that was a big job. We did the

Stifados, and the Fried Feta – on the menu as staples because

exterior of the building at the same time and altogether it was a

people would be heartbroken if they were taken off!” says Daniel.

£700,000 investment.”

“Then we have our à la carte selection, which we don't change

The top floor of the building was used to create the “Greek

very often because we've got it exactly how people want it. We try

Townhouse”, which is themed like a modern restaurant. “Everyone

our very best to keep our prices as reasonable as possible so that

requests to be in the townhouse,” he says. “It's got nice, big sash

we’re as accessible as possible. It's mainly Greek items.” Souvlaki,

windows and it's a big room with its own bar as well, so everyone

Gyros, Stifados, Moussaka, filled Pitas and Mezze Platters are all

really enjoys that.”

big sellers, plus there’s a wide selection of around 40 cocktails, so customers can really get into the Greek holiday spirit.

More recently he has invested a further £40,000 refurbishing the basement. “We’ve themed it around Santorini Caves with Santorini

Daniel has really gone to town on theming the restaurant so that

murals around the walls and a Mediterranean-style stone flooring.”

customers can enjoy different aspects of Greece on each floor. The restaurant started out with just a ground floor and a basement.

He is now developing the ground floor. “We're closing for a couple

But just before Covid, he had the opportunity to buy the building.

of weeks to create a Greek old town feel with cobbled stone

After the pandemic, he committed to a full refurbishment of the

flooring,” he says. “We’ve just had some murals spray painted on

250-year-old building, stripping it right back to its joists. “It’s a

the walls by a local guy and we’re getting a new back bar area done

grade two listed building, so we had to replace the materials with

with some fake Greek windows.”

JULY/AUGUST 2025

FEATURE l FEATURE

Daniel is taking a much more relaxed approach to the latest refit.

sure you stayed within your margins and you had to monitor every

His plan is to close while the work is going on and take a holiday.

penny you spent. But after you’ve established yourself to a certain

“When we come back everything will be ready to rock ‘n’ roll for

point, put enough aside and invested in your building, you’re in a

the rest of the summer,” he says.

more comfortable and confident position where you can do things at a more leisurely pace.

“I’ve used the guys who are doing the work many times before and we’ve gone over and over the plan – it's pretty foolproof. We have

“We are the Greek restaurant of Newcastle, everybody knows us.

an outside area on our terrace with 60 seats so that’s always super

It’s no longer about making money, it’s more about enjoying what

popular in the summer. So if we’re delayed slightly on finishing the

we’ve accomplished. We don’t rest on our laurels; we make sure

work, we can still open and have the terrace full and one of the

we keep all of our standards high, but we know we can relax and

floor’s inside full while they finish up.”

enjoy it now.”

He explains that his attitude has changed over time. “We’re not

Spending time with customers is a highlight. “I have my regular

the kind of place now that is chasing the pennies and the pounds

customers that come in daily and we have a bit of a chat and every-

like we had to in the past to get to where we are today. It’s a very,

body knows each other. It's a nice community and it gives you a

very hard business and when we first started out you had to make

nice feeling when you can see that the place is running well and

JULY/AUGUST 2025

FEATURE l FEATURE

PROFILE l KAFENEON, NEWCASTLE

THE TAKEAWAY KAFENEON

PICTURE PERFECT While taste has always been the top priority, Daniel explains that appearance is now climbing up the ranks. “Amongst each other, everyone on our team knows dishes have to be

xxx

Instagram friendly,” he says. “Back when we first started there wasn’t any Instagram, Facebook, or TripAdvisor. Now, everything that we serve is potentially going to be photographed and put all over some sort of platform, so more and more we are concerned about the photographic

xxx

appearance of the food as much as the flavour.” This often means getting creative with colour. “It can be hard to dress certain things up for a photo, I mean Stifado is a brown stew! But we do our best with vibrant Greek salad to add a bit of contrast and crumble some Greek feta on it – we fancy it up as much as we can!”

meetings, which sometimes include coffee and cocktail training, or role plays enacting problematic situations with customers and discussing how to deal with them. “It’s an intense place to work, so you’re thrown straight into the fire from day one and you learn quickly,” he says. Indeed, the restaurant’s popularity knows no bounds. “We serve about 600 customers a day on average. It’s a crazy busy place. Day everyone's happy.” Daniel’s wife, Kelly, has been a linchpin in the

and night it’s just packed from start to finish.”

back office. “My wife is more or less in charge of all of the admin. She was a teacher for a while, but with so much legislation coming

Looking ahead, 2025 is on track to be another record-breaker.

in every year and now that we have 42 people working for us, you

“The best year we had was the year that we came back from Covid

can imagine the amount of HR work involved.”

and then we had another record year after that and then it's still absolutely crackers now. Takings-wise, it's definitely up with the

He may have another family member joining the business further

best years already this year, so it's looking promising.”

down the line. “My 16-year-old son is now doing his GCSEs and he's starting to show some interest in the business, so if things

“Because we've built our clientele over 27 years, it's evolved into

stay sunny and everything stays on track, there might be another

a very busy restaurant that's always fully booked, which is what we

generation getting passed the torch!” enthuses Daniel.

want. We’ve got a reputation in the city where people have always known us as a place that you can go and get a decent meal with

He is also full of praise for his current staff. “We have a really

good service for a decent price.”

solid team around us – supervisors and managers and assistant managers, head chefs and sous chefs,” he says. “There’s a big

It may not have the global fame of Icarus or The Odyssey, but

hierarchy involved.” He keeps everyone in check with monthly staff

Kafeneon is definitely a Greek legend in Newcastle. “

JULY/AUGUST 2025

SERVICE  SUMMER PLATTERS

SHARE AND SHARE ALIKE Make the most of the summer sharing opportunity with easy to prepare and serve platters. Summer is well and truly here and as the mercury rises, so too does the opportunity to make the most of impromptu get-togethers with family and friends, along with heightened demand for less formal dining environments and dishes. Caterers with the luxury of outdoor space have an especially tasty opportunity to cash in on diners’ desires to eat ‘al-fresco’ – and when it comes to outdoor eating there really is nothing more perfect than a platter. For diners, the appeal is clear: on a warm summer’s day, sharing platters provide a lighter and more sociable alternative to traditional hotter and heavier fare. They also offer a range of different products, tastes and textures for diners to pick and enjoy – there’s generally something for everyone, including the kids. They also offer a great-value-for-money option. For caterers, the benefits are buxom too: with sharing platters being easy to prepare, cook and serve. They also offer plentiful profits. As ever, Booker has a generous serving of products to help you present your customers with platter perfection – and make the most of all that this summer has to offer.

JULY/AUGUST 2025

SERVICE  SUMMER PLATTERS

ALTERNATIVE CUTS

Beef Stir Fry Strips

Pork Fillets M295524

M298124

Beef Short Ribs M131414

£7.99/kg

£12.99/kg

£6.49/kg

CHICKEN PLATTER When it comes to platters, the chicken just keeps giving. This famously versatile protein offers a vast variety of products to place on a platter, from wings to drumsticks, thighs, fillets, breast and more. M184938

Chef’s Larder 2 Joint Chicken Wings 2.5kg

£7.50 each

M184953

Chef’s Larder Chicken Drumsticks 2.5kg

£6.50 each

M184955

Chef’s Larder Oyster Cut Chicken Thighs 2.5kg

£7.99 each

M295284

Steam Cooked Chicken Fillet – Perdigao 2.5kg

M093155

Seara Frozen Chicken Griller 1.2kg

M129984

Chef’s Larder Crispy Chicken Bites 1x2kg

£15.99

M129982

Chef’s Larder American Style Chicken Fillets 1x2kg

£20.49

M129986

Chef’s Larder Small Southern Fried Chicken Fillets 1x2kg

£18.99

M129988

Chef’s Larder Small Crispy Chicken Fillets 1x2kg

£18.99

M138805

Chef’s Larder Hot and Spicy Chicken Fillets 1x2.16kg

£20.99

M122692

Chef’s Larder Cooked Small Diced Chicken Breast 1x2.5kg

£19.99

£9.29 £3.69 each

COST PER PLATTER

£16.14

PORK PLATTER Plump up your sales and profits with a great value and seriously great-tasting pork platter for four to share. M295524

Pork Fillets (per kilo )

Portion: 2kg

M272297

Blackgate Signature B&R Pork Shoulder R/On (Av 3kg)

Portion: 500g

M283328

Bone In Rind On Pork Belly (per kilo)

Portion: 1kg

M248236

Chef’s Larder Premium Super Crisp Skin On Gourmet Fries 2.5kg

Portion: 200g

M282499

Chef’s Larder Battered Onion Rings 750g

JULY/AUGUST 2025

Portion: 8 rings

COST PER PLATTER

£23.13

SERVICE  SUMMER PLATTERS

ALTERNATIVE CUTS

The Tomapork M292618

Pork Loins Rind On/Rind Off M245466/236247

Blackgate on the Bone Barnsley Lamb Chops M292354

£3.99/kg

£7.99/kg

£13.99/kg

BEEF PLATTER Offer your diners the opportunity to indulge in an impressive beef sharing platter for four – starring succulent beef brisket at the centre. M131414

Beef Short Ribs (per kilo)

Portion: 1 rack

M200653

Beef Flat Brisket (per kilo )

M292066

Ihsaan Gluten Free Fresh Classic Smash Beef Burger 24x85gm

M281605

St Pierre 10 Mini Brioche Buns 10s

M248236

Chef’s Larder Premium Super Crisp Skin On Gourmet Fries 2.5kg

Portion: 200g

M302534

Chef’s Larder Coleslaw 2kg

Portion: 250g

Portion: 500g Portion: 4 burgers Portion: 4 buns

COST PER PLATTER

£16.14

VEGAN PLATTER Please your vegan and flexitarian punters with a perfect platter of meat alternatives to share and enjoy. M298466

Strong Roots The Bean & Beet Burger 600g

M298472

Strong Roots Cauliﬂower Hash Browns 1kg

M107803

Mixed Peppers 6s

M248236

Chef’s Larder Premium Super Crisp Skin On Gourmet Fries 2.5kg

M272987

Jack’s Red Cabbage Sgl

M256946

Americana Vegan Brioche Style Grill Marked Bun 48 x 82g

Portion: 4 burgers Portion: 4 pieces Portion: 4 peppers Portion: 200g Portion: 1/4 cabbage Portion: 4 buns

COST PER PLATTER

£23.13

JULY/AUGUST 2025

SERVICE  NEW CATERPRO RANGE

CATERPRO TAKE AWAY THE PERFECT PACKAGE

The new and exclusive CaterPro range of professional, cost-effective food packaging and disposables covers all your catering needs and will help meet all legislative requirements. In today’s increasingly complex world of evolving consumer expectations and fast-moving legislative change, it can be a challenging task to ensure that every aspect of your business operations meets or exceeds requirements. Nowhere is this more true than in the area of food packaging and disposables – which is precisely why Booker has recently launched a new and comprehensive range of professional quality, cost-effective packaging. The exclusive CaterPro range has been designed from the ground up to help Booker catering customers satisfy the demands of today’s consumers while also guaranteeing compliance with all current packaging legislation.

SOLUTION FOR ALL Designed for all catering customer needs from local takeaways to food trucks and outside events, the CaterPro range covers packaging and disposables solutions for every product type. From pizza boxes to ice cream tubs, from drinks cups to napkins, from foil to wrap, there’s everything you need, all made to the same professional standard and all delivering great value. In addition to the core CaterPro range, there is also a fantastic value ‘Essentials’ range and a kraft board Premium range.

J ULY/AUGUST 2025

SERVICE  NEW CATERPRO RANGE

essentials

cater

PRO

JULY/AUGUST 2025

PREMIUM

cater

PRO

cater

PRO

M301695

M301692

M301698

SERVICE  NEW CATERPRO RANGE

All pricing on the CaterPro range has been benchmarked, which ultimately helps Booker catering customers manage costs without compromising on the consumer experience.

PRO QUALITY Designed specifically for preparing, serving and selling food and drinks, CaterPro food boxes are food grade and are sourced from accredited BRC Grade A suppliers. On-pack advice highlights whether each product can be used in the microwave or oven to ensure that catering customers can be confident in what they use. Clear on-pack information also explains the materials used and offers advice on recycling and disposal to help customers and consumers in today’s increasingly complex areas of customer expectations and legislation. A front-of-pack tick list provides all necessary guidance as well as clear OPRL (on pack recycling label) guidance. For your peace of mind, all product quality and claims are validated by experts so that customers can completely trust our on-pack information.

*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.

JULY/AUGUST 2025

PRICES  LOCKED DOWN PRICING

PRICES LOCKED UNTIL 7 OCTOBER 2025

SUMMER PROFITS LOCKED IN With over 600 prices locked until 7th October you can plan your summer menus in confidence. The next couple of months represent an enormously important

That means you can plan your menus – and your profits – in advance,

and profit-laden opportunity for Booker catering customers,

safe in the knowledge that cost prices won’t change in July, August

particularly if the sun shines and encourages more people

or September. As always, the price guarantee covers all major

to come to you more often and spend more while they are

product categories and features hundreds of key, everyday big

there. To help you plan ahead in confidence, Booker has locked the

volume lines.

pricing on more than 600 lines all the way through until 7th October.

Buy 5 cases of the same product, save£10

CHEF’S LARDER SUPER CRISP SKIN ON GOURMET FRIES /EXTRA CHUNKY GOURMET CHIPS 4X2X5KG

£16.99 £17.99

MÜLLER SALTED/ UNSALTED BRITISH BUTTER 1 X 250G

£1.99

M258693/ M258692

ST PIERRE LIMITED EDITION 4 SPICY CHILLI BRIOCHE BUNS/6 BRIOCHE BUNS

£17.99 M292066

CHEF’S ESSENTIALS BATTERED CHICKEN NUGGETS

CHEF’S LARDER KING PRAWNS

£8.49

M021600

1X2KG

M294499

£7.49 M299654

£2.15

M248235/M182765

24X85G

2.5KG

1X4K/1X6PK

M303175/M205316

IHSAAN SMASH BURGERS

FARM FRESH CLOSED CUP MUSHROOMS

1X720G NET

£10.99

NEW

PROSECCO SPUMANTE DOC EXTRA DRY/ROSÉ 12X20CL

£27.99 M191002/ M292924

ANY 3 CASES FOR £75

JULY/AUGUST 2025

PRICES  LOCKED DOWN PRICING

– OVER 600 PRICES GUARANTEED PERONI NASTRO AZZURO 24X330ML

£21.99

KOPPARBERG MIXED FRUIT / STRAWBERRY & LIME

CHEKOV TRIPLE DISTILLED VODKA

ICE VALLEY SPRING STILL WATER

£24.99

£137.29 M066552

£2.99

15X500ML

M279322

6X1.5LTR

24X500ML M189805

M083358/M108081 92P PER BOTTE

£1,67 PER BOTTE

RED BULL ENERGY DRINK

CIRIO POLPA CHOPPED TOMATOES /PELATI PEELED PLUM TOMATOES

24X250ML

£22.99 M968313

HEINZ BAKED BEANS 6X2.62KG

£24.49

COMELLE L/LF ICE-CREAM MIX 12X1LTR

£22.49

M055258

M217422

6X2.5KG

£20.49 M176188/ M176202

LARGE BURGER BOXES

MEDIUM FOOD BOXES

LARGE FOOD BOXES (210X180X75MM)

(230X140X75MM)

1X100S

M293346

M293348

M293352

M293354

(140X130X75MM)

£7.99

(170X130X75MM)

£12.99

£7.99

TWO FOR ONE

LARGE FOOD BOXES

£13.99

TWO FOR ONE

JULY/AUGUST 2025

M079135

M144609

M079136

M304069

M189892

M079134

PRICES  LOCKED DOWN PRICING

PRICES LOCKED UNTIL 7 OCTOBER 2025

SUMMER LOCKDOWN DISPOSABLE BLUE VINYL POWDER FREE GLOVES (MEDIUM/LARGE)

PG TIPS ORIGINAL ONE CUP TEA BAGS

£3.99

M291697

1X100PK

1X450S

£12.99

HEINZ MALT VINEGAR 1X200X7ML

£9.99

M184912

M283067/ M299477/ M304803 (ALSO AVAILABLE IN CLEAR)

CHEF’S LARDER 1 LITRE SAUCES 1X1LTR

£2.99

VARIETIES AS STOCKED

£7.99

TWO FOR ONE

DE CECCO FOODSERVICE PENNE RIGATE

DE CECCO FOODSERVICE SPAGHETTI

WYKE FARMS GRATED MATURE CHEDDAR

£9.99

£12.49

1X3KG

BOUNSAPORE MOZARELLA BALL

VRYSAKI HALLOUMI

£4.75

M193687

M231433

1X4100G M290186

M112236

1X125G

CHEF’S LARDER PIZZA SAUCE WITH HERBS

1X750G

£7.99

1X3KG

M112247

HOTOS ORIGINAL FETA CUBES IN BRINE

1X2KG

M293152

1X800G

CHEF’S LARDER GRATED MOZZARELLA & CHEDDAR MIX

M272329

£11.99

£11.49

1X2KG

M095276

JULY/AUGUST 2025

BETTER SERVICE  VENUS

SHOOT FOR THE STARS WITH... As part of Booker, Venus Wine and Spirit Merchants is celebrating its 50th anniversary this year with a new distribution centre to deliver an even better range and enhanced service to Booker catering customers. Venus Wine and Spirit Merchants, a division of Booker, is celebrating its 50th anniversary this year with plans for further expansion and a new distribution centre. Acquire by Booker last year, Venus is marking five decades of excellence, innovation, and commitment to providing high-quality products to the catering and on-trade sectors. A trusted name in the industry, Venus offers an extensive selection of over 4,000 premium spirits, beers, wines, and soft drinks. The combination of Booker’s nationwide reach and Venus’ specialist on-trade expertise and extensive premium range

outstanding range of products – and

means Booker is better placed than ever

that range is now available to all Booker

to help catering customers grow their

catering customers.

profitability. As part of its drive to expand its reach

STAND OUT

and presence across the UK, Venus has

With over 2,000 spirits in stock and

already opened a new distribution centre

a range of on-trade exclusive wines

in the north-west of England, one of two

supported by a dedicated account

new sites scheduled to open in 2025.

manager and next day delivery, Venus can really help you set your drinks range

Located at Booker’s Makro branch in

apart from your competitors and give

Manchester, this first strategic location

your customers more reasons to visit you

will allow Venus to more efficiently

more often.

serve customers across Manchester and Liverpool, while also freeing up capacity

Founded in 1975, Venus has forged

for future growth in regions such as Leeds

a fantastic reputation by offering an

and Yorkshire.

VENUS OFFERS ON-TRADE EXCLUSIVE WINES NEXT DAY DELIVERIES DEDICATED ACCOUNTS MANAGERS OVER 2,000 SPIRITS STOCKED

JULY/AUGUST 2025

BETTER SERVICE  VENUS

LEVEL UP One Booker catering customer who has already taken full advantage of the unique offer available from Venus is Lloyd Gardner who owns Lloyd’s Lounge in

Booker and Venus coming together has been amazing for me LLOYD GARDNER, LLOYD'S LOUNGE, EXETER

Exeter. “Booker and Venus coming together has been amazing for me because I'm quite heavily led on wet sales in the evening,” explains Lloyd. “There were a lot of products that we specialise in for cocktail making that weren't easily available, and now I can get them through Venus. “My Venus account manager has been brilliant. He knows the products so well and he can educate me – not just on Venus products, but also on Booker ones too. He told me about a new wine in the Booker Catering Guide called La Sucule Barbera d’Alba DOC, which he said was amazing. It’s now on my new wine menu.”

JULY/AUGUST 2025

M201948 500g M201946 3x500g

BETTER SERVICE  VENUS

buying through another supplier to show it was worthwhile them stocking it, and now Venus is stocking and supplying it direct to me. Venus also supplies beer kegs, so that is a huge advantage.” Lloyd also makes use of Venus to tap into the growing low and no alcohol market. He says: “I knew there was a gap on my menu with low and no alcohol, so we're now doing 0% cider, which I wasn't doing before. I can type in ‘0%’ on the Venus app and I've got a range of wines, gins and vodkas that I can choose from. There’s a really popular 0% gin called Clean G Rhubarb. We have it in one of our mocktails and that’s selling really, really well. I've probably got seven 0% alcoholic drinks now.” For Lloyd, Venus helps him achieve his main aim of diversifying his offering and giving his customers something they won’t find anywhere else in the area. “I'm moving out all of my tonic range from Fever-Tree, for instance, and switching to Double Dutch. It’s a great product and they’ve got some amazing flavours. It's more of a premium product and it’s something new and exciting that Lloyd says it’s difficult to keep up with all the different wines

customers haven't seen before.

available from Booker and Venus but his account manager does a great job of advising him. He comments: “He told me about a

“Venus has been able to open doors by putting me in contact

rosé that is going to be a big hit that was grown from Mount Etna

with people that I normally wouldn't have a chance of getting

volcanic ash! It’s great to have that level of product awareness.

to speak to. Even glassware is another plus. I am able to go to

He’s also able to tell me the whole picture – the story about

Venus and request more branded Peroni and Guinness glasses THINKING ABOUT JOINING

which vineyard it has come from and what makes it special, as

when I need them.”

well as telling me what price I can sell it at and what margin I can make from it.”

A DRINKS WHOLESALER? WHY NOT TRY VENUS?

Do Ba Sli

WINE & SPIRIT MERCHANTS

“Operationally, it’s been made a lot easier too. With fewer suppliers, 50 years’ experience as process, so the admin fees have I've got fewerWith invoices to file and

Lloyd says Venus has also really helped him meet demand for local products, as he explains: “There are some products that everyone knows locally but they’re obviously not big enough for Booker to stock – but now Venus is able to supply them. Salcombe is a

a specialist drinks wholesaler,

gone down with it being all under one roof. I order from Venus twice our expert team provide a composite drinks solution for 12 o’clock on Thursday, they’re a week. If I order products before hospitality operators across

here for my Friday delivery, so I’ve had no issues with stock. We England and Wales.

order on the Venus app, which is so easy. With previous suppliers,

nearby fishing village and it’s home to an amazing gin. It’s been

it was all telesales, so you didn't really know what you were getting

great to have a supplier that can meet my demands for my area.”

until the delivery came. Now, I can just pick up my phone and go through the order history and see what my staff have ordered.

Se gla gra gar

Venus has even managed to stock lines specifically for Lloyd, something he views as a masterclass in customer service.

“I'm a big advocate and supporter of what Booker have done

“Being in Devon, and near Cornwall, cider is big down here and

buying Venus because it's been a huge benefit to my business.

Sandford Orchards has a cult following,” he says. “I showed

I've embraced it and I know how to reap the rewards and make

Venus how much Sandford Orchards Devon Red Cider I was

the most of it. It’s been perfect for my business and its needs.”

VENUSPLC.COM

OVER 2,000 ON-TRADE DEDICATED Prices and products are correct at time of going to print and are not guaranteedSPIRITS unless stated, errors expected. EXCLUSIVE ACCOUNT STOCKED MANAGER Recipes, serves and idea are suggestions only and for illustration only, subject to changeWINES without notice. 76

JULY/AUGUST 2025

Se ac gla ap gar

NEXT DAY DELIVERY www.booker.co.uk

Prices and products are correct at time of going to print and are not guaranteed unless stated, errors expected. Recipes, serves and idea are suggestions only and for illustration only, subject to change without notice.

Prices a

Catering Guide Summer 2025

one simple swap for the planet

12 x 200g M294857

Flora Plant BGtter is a 1:1 swap from dairy, so there’s no change to how you operate. You can cook, bake, spread, mash and fry just as you would dairy. 12 x 200g M295177

create dishes that are creamy, not cow-y 8 x 1L M257129

Creamy, rich and versatile, Flora Plant Double 31% does everything dairy does and more: • Serves everyone with no allergens to declare • Reduces complexity in the kitchen, no more workarounds • Works in sweet or savoury, cooking and baking applications

floraprofessional.com/en-gb

BETTER SERVICE l NEW WINE PORTFOLIO

MAKE MORE WITH BOOKER'S NEW WINE PORTFOLIO Booker has unveiled its new, extensive portfolio of over 200 wines including 150 created exclusively for the on-trade and not available in supermarkets. Wine remains a hugely important category in the catering and hospitality sectors, driving significant footfall, sales and profits. One of the key ways to grow your wine sales is to focus on offering wines that are not easily available elsewhere in your area. Crafting interesting, exciting and unique wine lists helps set you apart from your competitors and can help build a loyal fan base of wine drinkers. Booker is keenly aware of this opportunity and has recently unveiled its new wine portfolio which features more than 200 wines from across the globe. Critically, 150 of these wines have been created exclusively for the on-trade. In other words, customers won’t find them in supermarkets. And many of those wines are exclusive to Booker, so you won’t find them anywhere else. The latest portfolio is the result of many years of passion, insight and a commitment to the UK hospitality industry by Booker. The result is that Booker’s on-trade wine business has grown significantly and that growth drives constant evolution, refining of the range, enhancing service and staying ahead of emerging trends.

JULY/AUGUST 2025

WHAT'S NEW The 2025 Booker On Trade Wine List features more than 70 outstanding new wines. 47

A NEW WAVE OF CLEAN

KILLS 99.99% OF BACTERIA IN

30 SECONDS

Also, check out our dishwasher tablets!

M289961

M289947

6 PACK ~ £99.99

6 PACK ~ £16.99

1 refill = 750ml of anti-bacterial cleaning spray for just £0.84 Food safe

Suitable for all surfaces

Non-sticky finish

Join over 500,000+ OceanSavers M289945 5 PACK ~ £57.99

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BETTER SERVICE  NEW WINE PORTFOLIO

SOUTH AFRICA

CHILE

FAIRHILLS

CASA SOLIS RESERVA

WESTERN CAPE

£34.99

CACHAPOAL VALLEY

£36.99

CHARDONNAY CHENIN BLANC SAUVIGNON

A harmonious white wine with aromas of

A blend of 70% Chenin and 30% Sauvignon Blanc.

ripe banana, pineapple and vanilla. Rich and

Floral and honeyed aromas and flavours of quince

unctuous, with floral notes and tropical fruit

and apple meet a refreshing zippy acidity. An ideal

flavours. Enjoy with salads and seafood.

match for seafood and rich cheeses.

M301709 6x75cl

M301337 6x75cl

SAUVIGNON BLANC ROSÉ

A bright, white wine, full of tropical fruits and

This vibrant and fruity rosé is made from organic

citrus notes. A long and pleasant finish, perfectly

grapes. It is packed with ripe, juicy summer berry

balanced by fresh acidity. Ideal to pair with oily

flavours and a lovely crisp acidity. Perfect as an

fish and shellfish.

aperitif or with mild Asian dishes and salads.

M301787 6x75cl

M301339 6x75cl

MERLOT SHIRAZ CABERNET SAUVIGNON

An expressive red wine with aromas of blackberry

This vibrant and fruity rosé is made from organic

and black plum. On the palate, herbaceous and

grapes. It is packed with ripe, juicy summer berry

spicy flavours lead to a long and pleasant finish.

flavours and a lovely crisp acidity. Perfect as an

A great accompaniment to Mexican food and

aperitif or with mild Asian dishes and salads.

pasta dishes.

M301306 6x75cl

M301806 6x75cl

NEW ZEALAND RESOLUTION BAY MARLBOROUGH

PINOT NOIR £39.99

This wine has aromas of ripe red fruits, with subtle notes of earth and spices. On the palate, it

SAUVIGNON BLANC

has rich, juicy flavours, a velvety texture and soft

This wine has the classic aromas of juicy tropical fruit

tannins. A long, lingering finish, with balanced

and zesty citrus with intense flavours of passion fruit

acidity, enhancing the overall complexity of the

and zippy gooseberry.

wine.

M301722 6x75cl

M301723 6x75cl

JULY/AUGUST 2025

Stock a drop of the good stuff now NOW AVAILABLE IN PET IN BOOKER

M081271

GOOD TASTE, SINCE 1571.

SUMMER OF EXCLUSIVE ROSÉ Sip into the season with a chilled glass of rosé, your perfect companion for the sunny, carefree days of summer. These wines are all exclusive to Booker. You won’t find them anywhere else.

ITALY VENETO

To create the new portfolio, Booker’s wine team invested

PINOT GRIGIO BLUSH

considerable time into understanding the shifting landscape of

On the nose, it offers an enticing bouquet of

consumer preferences to curate a range that not only fills market

fresh red fruits and hints of citrus zest, the palate

gaps but helps your business truly stand out.

is vibrant and crisp. The finish is clean and refreshing and it pairs wonderfully with light

More than 70 new and exciting wines have been added this year,

salads, seafood, or simply enjoyed on its own.

all delivering quality, character, and value in every bottle. Proof of

M294734 6x75cl

that is the fact that many Booker-exclusive wines have collected

£30.99

national and international awards – proving that exceptional quality doesn’t have to come at a premium. Over the years, Booker has forged lasting relationships with wine PROSECCO ROSÉ SPUMANTE

producers who share the same passion and craft expressive,

DOC EXTRA DRY

character-driven wines while actively prioritising sustainability and

A refreshing prosecco rosé with delicious

reducing their environmental impact – values Booker is proud to

notes of citrus, rose and strawberry. .

support.

M292679 6x75cl

£37.99

Booker’s mission is simple: to help you grow strong, independent, and successful hospitality businesses. Alongside the outstanding range on offer, Booker also delivers market-

USA

leading prices, promotional support, expert advice and a service

HIGHBRIDGE WHITE ZINFANDEL

If you don’t already have one, ask your CDM for a copy of the

California

new Booker On Trade Wine List today or scan the QR code to

CHARDONNAY

see the full brochure.

tailored to the needs of your specific business – whether you’re running a single venue or a multi-site operation.

Juicy and refreshing, this white zinfandel is packed with delicious strawberry, raspberry and cream flavours. M295332/M302795 6x75cl

JULY/AUGUST 2025

£28.99

THE

WINE ON TRADE

Scan the QR code to access the full On Trade Wine List online.

L I S T 2025/26

SPOTLIGHT l BOOKER COLLEAGUE NETWORKS

OPEN TO ALL Shining the spotlight on Booker’s thriving Race & Ethnicity at Booker Colleague Networks.

Last issue we introduced you to Booker’s

and Consult – with each working to foster

four flourishing Colleague Networks – the

a deeper sense of connection and under-

on-song quartet which strives to advocate,

standing across the business.

applaud and aid Booker colleagues from all backgrounds and walks of life.

We’ll be exploring each of the four networks in detail over the coming months

Comprising Race & Ethnicity@Booker,

and we’re kicking off this issue by shining

Women@Booker, LGBTQ+@Booker and

the spotlight on the Race & Ethnicity@

Disability@Booker – the fab four share

Booker Colleague Network.

three key objectives: Amplify, Celebrate

JULY/AUGUST 2025

SPOTLIGHT l BOOKER COLLEAGUE NETWORKS

Created in September 2023, Race & Ethnicity@Booker provides a safe space to celebrate diversity, spark meaningful conversations, support colleagues from diverse racial and ethnic backgrounds, and help shape an inclusive future at Booker. The network makes that happen with the help of four key pillars: Engagement – proactively consulting colleagues via listening sessions and focus groups. Education – actively celebrating and educating on colleagues’ cultures, personalities and preferences. Community – supporting charitable events and organisations in the communities that Booker serves. Growth – encouraging all colleagues to understand others and embrace the opportunities and challenges of change. to identify new trends and any additional

also works with other teams to facilitate

needs, along with common barriers.

mentoring programs.

passionate Chairs, pioneering Execu-

Facilitating these sessions ensures that

Thirdly, a dedicated Events and Comms

tive Sponsors and progressive Allies, the

members feel heard and understand

Committee plans, coordinates and

network’s harmony of voices help drive

exactly how their feedback is being used.

promotes numerous events throughout the

Teamwork is the key to the network’s success. With the help and support of

meaningful change.

year – as well as providing updates to the A separate Talent & Development

wider network.

Its ambitions are also supported by three

Committee helps to promote internal and

dedicated committees.

external opportunities for diverse talent

Recent initiatives have included a virtual

and to celebrate success stories.

event in celebration of Ramadan where Dr.

A Colleague Feedback & Insight Committee organises listening sessions which seek

Baiq from the University of Exeter talked The Talent and Development Committee

network members through ' Understanding

Being part of the network provides a great opportunity to talk on an informal level about diversity, equity and inclusion. RAYMOND

JULY/AUGUST 2025

SPOTLIGHT  BOOKER COLLEAGUE NETWORKS

The network provides trust and security to share experiences and to speak up. ALPHA

Ramadan'. Eid was also celebrated at Booker Manchester, while Black History Month was marked at Booker’s Hatfield Distribution Centre. Diwali, meanwhile, was celebrated in Leicester and Vaisakhi at the Gurdwara in Bedford. A number of Listening Sessions, both Virtual and In-person were also held across the country to proactively engage colleagues, with more to follow in the coming months. As with all four of Booker’s Colleague Networks, Race & Ethnicity@ Booker is open to all. Colleagues can find out more and join by emailing Raceandethnicity@booker.co.uk. They can also discover and sign up to events via the weekly ‘Let’s Talk’ comms.

JULY/AUGUST 2025

SPOTLIGHT  BOOKER COLLEAGUE NETWORKS

We get to learn so much about different cultures, personalities and preferences at various religious events. PENNY

JULY/AUGUST 2025

62% of consumers prefer the taste of Hellmann’s Ketchup* • No allergens to declare* • 35% less sugar**

M303567

Now in branch *N20 Hellmann’s taste study with 1228 consumers March 2025. **compared to average sugar content in the UK ketchup market.