GRAND UNION
growth tastes good with monster flavours.
Rachel Reeves, Chancellor of the Exchequer
“If we’re going to restore the pride in our communities, we need our pubs and our high streets to thrive. We’re backing British pubs with additional support that will help tackle the long-term challenges that our much-loved hospitality businesses have faced.”
11 14 11 24
Leon Thompson, Executive Director, UKHospitality Scotland
“The news that the Scottish Government is increasing rates relief for hospitality businesses is positive news. This is a good example of how the Scottish Parliament can make a positive difference to businesses.”
Lee Bridle, Lock & Quay, Hayes
“I had a very clear vision because I’d seen what works over in Florida by those waterside locations with music and great food. It creates a whole different vibe. I’m not interested in trying to compete with chains – we want to do something different.”
Dipna Anand, Brilliant Gastro, Southall
“I think the most popular dish at the moment is the one that me and Dad made on Saturday Morning with James Martin recently: the Lamb Nihari Biryani with the lamb shank bone sticking out and then puff pastry on top of a biryani.”
OPPORTUNITY KNOCKS
Blackgate innovation
Booker’s exclusive Blackgate brand is offering Booker’s catering customers yet more exciting opportunities to set themselves apart from the competition with the launch of four exceptional new pork products that perfectly meet the latest consumer demands.
The four new lines include Premium Pork Sausage Patties, Jumbo Pork Sausages and two Salt Moss Dry-Aged lines – a Tomapork and a Pork Belly Steak –that benefit from a complex multi-stage process that intensifies flavour and locks in quality for a truly premium dining experience. Today’s consumers are seeking out deeper dry-aged flavour and Blackgate’s two new artisanal salt moss dry-aged pork lines deliver that in abundance.
Profiles
BOOKER CLAIMS COVETED FWD SUSTAINABLE WHOLESALER AWARD
Booker was recently named Sustainable Wholesaler of the Year at the FWD Gold Medal Awards recognising huge progress across fleet, energy, refrigeration and food waste.
Booker enjoyed a hugely successful night recently claiming two victories at the FWD Gold Medal Awards, including the highly coveted Sustainable Wholesaler Award.
This award celebrates a UK wholesaler that is “not just talking about sustainability but living it, every day”. The judges were looking for “businesses that have made real, measurable strides in reducing their environmental impact while inspiring a culture of sustainability across their entire operation”.
Claiming the award is testament to the incredible work happening across the business and the collective effort of teams who consistently go above and beyond the call of duty.
The Sustainable Wholesaler Award is fantastic recognition of the progress Booker is making across its fleet, energy, refrigeration and food waste – and the brilliant teams and partners driving it forward every day. On top of that, Booker colleague Leanne Fay took home the Wholesale Manager Award for her “leadership, drive and unwavering commitment to customers and colleagues”.
The shortlist for the award also featured two more Booker colleagues – Ed Lax and Richard Turvey – reflecting the depth of talent at the company.
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
THE NO.1 FOR YOUR TURNOVER.
• 3 CANS OF RED BULL ARE SOLD EVERY MINUTE IN LICENSED VENUES IN THE UK.1
• 64% OF QSR CUSTOMERS DRINK RED BULL.2
OVER 650 PRICES LOCKED DOWN UNTIL JUNE
650+ PRODUCTS
Booker is making it as easy as possible for its catering customers to plan their menus ahead for the next few months by locking in the prices of over 650 products.
The 650+ products included in the pricing lockdown cover all major product categories and many products that your business will use on a daily basis. Categories covered include:
Cleaning
As we enter the spring period and start looking ahead to summer, Booker is helping its catering customers plan their menus with confidence with the launch of another price guarantee programme. Prices on more than 650 popular products have been locked down until 16 June to help you plan the run up to summer with complete confidence in your profit margins. Some of the fantastic prices included are Chef’s Essentials Chips for just £9.99 and Chef’s Essentials Back Bacon for just £8.80.
As usual, the price guarantee covers a vast array of product categories, both food and non-food. The guarantee always includes products that you use every day in your business with the fantastic locked down pricing helping you to make more and save more over the coming months.
This represents another great opportunity to boost footfall, sales and profits at a critical time of year. The current lockdown also includes a huge range of fantastic value Chef’s Essentials lines to help you grow margins and keep costs down without sacrificing product quality.
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REEVES SUPPORT FOR HOSPITALITY EASES PRESSURE ON SECTOR
Chancellor Rachel Reeves has announced a support package backing British pubs and other hospitality venues in recognition of their vital role.
The UK Government “recognises the challenges facing the hospitality industry and the vital role it plays in building strong local communities” and has responded with a major support package.
Pubs will get a 15% cut to new business rates bills from April followed by a two-year real-terms freeze, as well as a review into the method used to value them for business rates. This is on top of support announced at Budget.
The Government also announced a new High Street Strategy to help ensure retail, leisure and hospitality businesses, as the bedrock of strong communities, can thrive.
Chancellor of the Exchequer Rachel Reeves acknowledged that pub numbers have fallen by nearly 7,000 since 2010, a roughly 15% reduction and amongst the highest across hospitality overall.
Reeves said the support package would save the average pub an
additional £1,650 in 2026/27 and around 75% of pubs will see their bills fall or stay flat over the same year, with the pub sector as a whole paying 8% less in business rates in 2029 than they do currently.
She also announced £10m of funding for the Hospitality Support Fund over three years – upped from £1.5m for one year announced last April – to help over 1,000 pubs across the UK provide extra services for local communities, including creating community cafes and play areas to help pubs bring locals and families together and boost their footfall.
RATES RELIEF IN SCOTLAND
The Scottish Government has announced it is increasing business rates relief to 40% for licensed hospitality premises.
Leon Thompson, Executive Director of UKHospitality Scotland, welcoming the announcement, commented: “This is a good example of how the Scottish Parliament can make a positive difference to businesses when political parties work together.
“However, the sheer scale of rateable value increases has driven rate bill hikes to such an extent that business rates bills will still increase for the vast majority. This is particularly true for businesses in the higher property rate.”
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The Lowdown
Venue name: Lock & Quay
Location: Hayes, Greater London
Format: Restaurant and music venue
Caterer: Lee Bridle
Opening hours: Mon-Thurs 10am10pm, Fri & Sat 10am -midnight, Sun 10am-10pm
Staff: 20, including four chefs
Covers: Up to 200
WATERSIDE VIBES
As a DJ manager, Lee Bridle certainly knows how to work the crowd as they soak up the music and dine on freshly prepared food at his marina-based restaurant.
Lee Bridle spent the nightlife golden era of the 90s managing dance DJs, consulting for nightclubs and running events at iconic London venues like Heaven, Fridge, Turnmills and Ministry of Sound. He then took his business to North America, before returning to his hometown of Hayes in the early 2000s.
Inspired by what he had seen abroad, in 2013 he bought a bar at Willowtree Marina on the Grand Union Canal and converted it into a restaurant and bar called Lock & Quay. The open plan interior seats 70, and the pièce de resistance is a terrace area by the canal kitted out with large umbrellas and two domes, which fits up to 150 people.
“I had a very clear vision because I’d seen what works over in Florida by those waterside locations with music and great food; it creates a whole different vibe,” says Lee.
Freshly prepared food would prove central to the venue’s success. “I’m not interested in trying to compete with chains – we’re independent and wanted to do something different,” he explains. “We cook everything fresh and we do lots of entertainment
PUTTING THE ‘AI’
INTO
A MAI TAI
Lee’s bartenders and chefs have found AI to be a great source of inspiration when developing new drinks and dishes. “We can create a cocktail menu with a Mai Tai, or a standard Mojito, but these guys will do their research on social media, get the basic recipe and then throw some ideas through AI and come back with something really amazing,” he says. It’s a similar story in the kitchen. “The chefs use AI for food recipes all the time and they are fantastic because they're different,” says Lee. “It’s broken that traditional mould; there's always a twist with a lot of our menus now. AI is bringing great ideas to the table.”
and lots of functions – everything from weddings to baby showers and we put on loads of music events.”
The most-requested dishes on the European menu are fish and chips, Sunday roasts and steaks, with all ingredients sourced from Booker. “Nothing comes in prepacked; it gets prepped here and we use any trimmings from the steaks in our burgers,” says Lee. “Booker’s produce has got better over the years. In the past I’ve had different suppliers for meat, but now I'm more than happy to use Booker’s because it’s really good.”
Lock & Quay gets Booker deliveries three times a week, but Lee also visits his local Greenford branch at least twice-weekly. “It’s not just a case of going in there to pick stuff up, I’ve got a relationship with the butcher, the manager and everyone
in between. Manish, the manager, tells me if they’ve got any new lines coming in and I can discuss with the butcher what we’ve got coming up and what he's got in stock.” The Booker team ensures Lee gets good value for money. “If
they have new food promotions, they'll come and talk to me. They work out good price rates for wines and on everything really.”
The group is also helping Lee attract more customers to the business. “I'm working very closely with Booker, we’re introducing different nights and we're bringing a lot of new people to the venue, there's a lot more going on this year in the push and promotion to bring in new clients that may live in the area and don't even know we're here.”
On a Tuesday night the venue hosts a Rack and Stack night, where customers can order burgers for £12 or a half-rack of ribs for £15. “On a Wednesday we have a Wine Down Wednesday and we offer Shiraz and Pinot for £10 a bottle or £10 off a bottle of premium wine, plus it’s a
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Pie and Mash night,” says Lee. “Then on Thursday night we offer a Steak Night with a 25% discount and there are wine deals too.
“On Friday we offer Fish & Chips for Two, plus a bottle of wine for £40 and on a Sunday we have our roast dinners.”
Lee has made an equally impressive effort to keep the venue’s entertainment offer fresh and exciting. “From a comedy night to a Motown night, to tribute act nights, we try and do different things to attract different people.” He continues to operate his DJ management company, so he’s something of an expert when it comes to talent spotting.
He claims that live events are a surefire winner for Lock & Quay, but he’s constantly looking for new artists in the area.
“You always have a backbone of what works, but then you try and add things. We've recently done an Elvis tribute night, we've done Whitney Houston nights, and this year we may do an Oasis night. We're just trying to find what talent’s around.”
A rolling calendar of events and food promos is vital to lure people away from their creature comforts. “Going out is not ‘normal’ any more. We're fighting against the change in people's social habits,” he says. “You’re dealing with the
Netflix and takeaway generation. It’s more important than ever to find ways to draw people out.”
The venue really comes into its own in the warmer months when the terrace can be used to its full potential. “Over the years, we’ve held festivals out there, barbecues, hog roasts and garden parties.
“We did a country music festival last summer because it’s trending. It was really successful. We are the only place that will put on live music on the terrace on the water.”
Events like this are often less about profit, and more about creating an experience that leads to repeat custom, Lee explains. “Festivals
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cost a lot to put on because the music’s not cheap and you have bands all day. But it’s an opportunity to showcase the venue and the food.
“From there, people will come and book their 40th or 50th birthday party or they might start coming here regularly on a Sunday afternoon for the roast dinners.”
In 2026, Lock & Quay is focussing heavily on marketing. “Our USPs are something we need to shout about,” says Lee.
A member of staff who studied social media at university manages this side of the business and “long gone” are the days of advertising in the local paper. “Today, it’s about how you
get people following and engaging with you online. It’s been building nicely on all platforms – TikTok, Instagram and Facebook,” he says. “We’re really ramping it up now.”
It may be Lock & Quay by name, but there’s no containing this venue and as word spreads, footfall looks set to soar.
UTTERLY BRILLIANT
Dipna Anand’s grandfather – Punjabi chef Bishen Dass – founded the highly acclaimed Brilliant restaurant in Nairobi, Kenya in the 1950s.
The family later moved to the UK and Dipna’s father, Gulu, opened Brilliant restaurant in Southall in West London in 1975, specialising in Punjabi cuisine. “At six years old I was in the restaurant, helping lay the paper tablecloths, polishing cutlery and stacking ginger ale and
tonic water bottles,” says Dipna. “I just remember watching my dad, thinking ‘one day I want to do what he does’ because, in my eyes, he was Superman.”
The Lowdown
Dipna studied food technology at college and gained much publicity when she won a national award for her A Level project on lowfat Indian cooking. She achieved a first-class honours degree in hospitality and catering at the
Venue: Brilliant Gastro by Dipna Anand
Caterers: Dipna and Shanker Anand
Location: Southall, Ealing
Venue type: Gastropub
Opening hours: Mon-Fri 4pm-11pm; Sat 12 noon-11pm; Sun 12 noon-8pm
Staff: 20
Seats: Inside 90, outside 90, pergola 40
Punjabi cuisine has been reimagined for a modern-day audience as Dipna Anand’s family business transitions from traditional restaurant to gastropub.
University of West London before being offered a masters scholarship. She then began to teach Indian cooking at the university whilst doing her masters, which led to her setting up a cookery school.
“The cookery school is still going strong and through that I started to write my first cookbook, which was my dad’s dream,” says Dipna. Beyond Brilliant was published in 2014 and was followed up with a further two books in 2018 and 2024.
Dipna has also appeared on a number of TV shows and has become a regular guest chef on James Martin’s Saturday Morning cooking show, where she is often joined by Gulu.
In 2025, after 50 years’ trading in Southall, it was time for the Anand family to start a new chapter, closing the Brilliant restaurant and opening a gastropub five minutes’ away in the town’s Green Quarter. “Closing the restaurant was not a decision
that was taken lightly,” states Dipna. “It was actually my brother, Shanker, who was pushing more for the gastropub, whereas me and my dad were very reluctant. We were very attached to the restaurant emotionally. It wasn't my dad’s second home; it was his first home.
“But you have to make everything work financially. The Brilliant was busy on weekends, but on a Tuesday, Wednesday, Thursday, we just weren't getting bums on seats and, of course, that's the bottom line.”
The restaurant closed in early April last year and ‘Brilliant Gastro by Dipna Anand’ opened its doors later that month. “The menu is quite varied,” says Dipna. “You can get
things like chicken tikka burgers and arancini balls, you can get crazy corn ribs, you can get a full-on curry offer. There's something for everyone.”
Thalis are in high demand. “It’s a curry platter where you get three curries, a naan bread, rice, papadums and a nice fluffy bhatura fried bread,” says Dipna. The gastro unit also houses a CPU [central production unit] kitchen for retail and events catering. “We do a lot of large-scale production for our retail business. We supply a lot of football stadiums, a lot of the big venues, some hotels. We also have a pop-up kiosk at Bicester Village.”
Masala fries, containing a 31-spice ‘magic masala’ are a bestseller across both the retail and gastropub businesses. “That’s what sells in the football grounds and at the cricket at The Oval,” says Dipna.
“At the gastropub, I think the most popular dish at the moment is the one that me and Dad made on Saturday Morning with James Martin recently: the Lamb Nihari Biryani with the lamb shank bone sticking out and then puff pastry on top of a biryani,” she says. “I cut it at the table in front of the guests. We take off the top and it's quite a nice, gimmicky, delicious item!”
Sweet treats are a big hit too. “Everyone is loving our desserts. We have a spiced, deconstructed Mandarin Cheesecake, which is one of my specialties. We also have a Rasmalai Stack, a Candy Cane Gulab Jamon Globe and Nutella Bubble Waffle.”
It’s not even a year old yet, but the venue has already built a huge client base. “Lots of people relate to the Brilliant and the family story,” says Dipna. “They come there not just to eat, but to see my dad, see me and see my brother because we always say when they come to the Brilliant, they become part of our Brilliant family.”
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And what does Gulu make of the new venue? “The gastropub was mine and my brother’s project and dedicated to my dad for us to say thank you for all the support that he's given us and the Brilliant over the years,” explains Dipna. “He was supposed to have retired, but he's far from it – he spends more time there than me and my brother! He loves the place; it keeps him young. You'll find him cooking away with the chefs in the kitchen. Or he'll be in the front of house taking photos with everyone because he's now more popular than I am and everyone wants photos with Dad instead of Dipna now!”
Booker has become a trusted supply partner for both the
Punjabi Pub Grub
Dipna’s brother, Shanker, had a vision that pub culture would really work for Brilliant, because people wanted a more casual dining offer. “I still say to my brother: ‘Oh my God, people are just walking in with their joggers with their flip flops on!’” says Dipna. “He’ll say: ‘Yeah, we're a pub now. You don't have to dress up to come to the Brilliant anymore’, so I definitely think there's a whole new trend with the pub scene and especially Indian food and beer.”
restaurant and retail arms, Dipna explains. “We get a lot of our stuff from Booker – from napkins, blue roll, wooden forks and spoons, fries, sugar, Evian water and Coke cans for Bicester Village, to cream cheese and digestive biscuits for
our cheesecakes. We place orders twice a week. They might be small orders sometimes, but we believe in only ordering the stock when we require it and it not going to waste.”
Dipna says they have a great
relationship with Booker, with all of the kitchen staff now using the Booker app.
"Our manager, Ragbir, is in contact with the team at Booker," she says. "They've been in touch with new products and offers. [Our CSM] Sanjay is very helpful and I’ve been in contact with [Greenford depot manager] Manish in branch. He always looks into any problems and rectifies them.”
She plans to set up regular meat orders through Booker with a view to offering Indian-inspired Sunday roasts. New for this year is a pergola outside the gastropub where Dipna and her father run Kenya Karoga live cooking nights.
The gastropub is living up to its namesake. “The Brilliant [restaurant] was doing well, but in 50 years we've never seen success like we are seeing today,” says Dipna. “The gastro model is so scalable. If we can secure another project before the end of the year, that would be great and something that we definitely want to do.”
BLACKGATE TAKES PORK TO NEW LEVEL
Booker’s exclusive Blackgate brand is meeting consumer demand for deeper, more complex flavour with the launch of exciting new salt moss dry-aged pork lines.
NEW
When it comes to dining out of home, one of the clearest trends to emerge in recent times has been the continued shift to premiumisation. Your customers may be facing pressure on their wallets, but when they do go out they want to enjoy the best possible experience – and for many that means premium options.
Thankfully, Booker’s exclusive Blackgate range of meats is now justifiably viewed as the only true premium brand in fresh meat. Blackgate has built an
enviable reputation over the years by delivering fantastic quality products at great-value prices.
Blackgate has also done an exceptional job of consistently staying ahead of the curve and offering caterers precisely the products and cuts they need to meet the demand of today’s consumers and drive up sales and profits.
And now Blackgate is offering Booker’s catering customers another exciting opportunity to
set themselves apart from the competition with the launch of four exceptional new pork products that perfectly meet the latest consumer demands.
Salt moss dry-aged
The latest innovation from Blackgate is salt moss dryaging, a complex multi-stage process that intensifies flavour and locks in quality.
Today’s consumers are seeking out deeper dry-aged flavour and
Blackgate Salt Moss
Dry-Aged Tomapork
M316152 600-800g (x2)
£16.00 per kg
Dry-aged Pork Tomahawk are pork chops cut from the rib primal, similar to a beef tomahawk.
Enhancing the natural flavours of the pork, creates a more premium, intense and savoury taste, with a tender texture.
A versatile steak, it can be grilled, roasted or barbecued.
SALT MOSS DRY-AGED PORK
PROCESS
Our Pork is expertly prepared by our Craft Butcher Supplier Partner.
We have a six-step process that ensures our meat is dry-aged to exacting standards for faultless quality, taste and consistency.
We use unique salt bricks in our dry chambers made from Irish organic sea salt & Irish organic seaweed salt moss.
Our salt moss is harvested over a 30-60 day period, imparting an intense flavour to our dry-aged products.
INNOVATION
Our customers crave deeper dryaged flavour – our new pork range delivers unmatched taste and texture.
Salt moss dry aging intensifies flavour and locks in quality for a premium dining experience.
Unique salt bricks and a 6-step process ensure consistency, sustainability, and craftsmanship.
Salt Moss
Dry-Aged Pork
Belly Steak
M316139 600-800g (x2)
£12.50/kg
Dry-aged pork belly, concentrating the me ats natural flavours vours, resulting in a more premium tender and flavoursome cut of pork.
A versatile cut, it can be grilled, roasted or barbecued.
TIMELESS CLASSIC IDEAL FOR TOPPING NOODLES, RICE OR BROTHS
Individual Pork Belly portions
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Blackgate’s two new artisanal salt moss dry-aged pork lines deliver that in abundance. Pork is very much seen as a premium option by consumers these days and the new lines let you exploit that opportunity to the maximum.
New Blackgate Salt Moss DryAged Tomapork are pork chops cut from the rib primal, similar to a beef tomahawk. Unique salt bricks and a six-step process ensures that the meat is dry-aged to exacting standards for faultless quality, taste and consistency. Salt bricks are used in dry chambers made from Irish organic sea salt and Irish organic seaweed salt moss to deliver an unbelievably deep, rich flavour.
Blackgate Premium Pork
M308958 1.1kg (8s)
£5.49/8s 67p/patty
Premium sausage patties made using prime cuts of British pork (87% meat content).
Seasoned with a savoury and light herb flavour profile to complement the breakfast occasion.
The process enhances the natural flavour of the pork and creates an intense and savoury taste with a melting, tender texture.
Blackgate Salt Moss DryAged Tomapork is an extremely versatile steak that can be grilled, roasted or barbecued with outstanding results every time and costs just £16.00 a kilo.
Pork Belly
Also available now is Salt Moss Dry-Aged Pork Belly Steak which undergoes the same unique process to concentrate the meat’s natural flavours, resulting in a more premium, tender and flavoursome cut of pork.
Again, it’s a very versatile cut that can be grilled, roasted or barbecued. Try it as classic individual pork belly portions served on some buttery mash, use it as the perfect starter as honey glazed pork belly bites or leverage the unique flavour as a topping for noodles, rice or broths.
At just £12.50 a kilo, Salt Moss Dry-Aged Pork Belly Steak is an affordable way to elevate your menu and drive sales and margins.
Innovation station
In addition to these exciting new dry-aged lines, Blackgate has also unveiled two pieces of
Loco Moco
Classic Hawaiian Dish made with pork patty, on a bed of rice and gravy, topped with an egg.
(Roll into balls)
Blackgate Jumbo Pork Sausages
M308962 1.1kg (10s)
£7.99/10s 80p/sausage
Premium sausages made using prime cuts of British pork (80% meat content)
Seasoned pork sausages, to cater for barbecue as well as premium sausage dishes.
innovation: Blackgate Premium Pork Sausage Patties and Blackgate Jumbo Pork Sausages.
NEW
The new Pork Sausage Patties are perfect for meeting premiumisation needs for the breakfast occasion and are crafted using premium cuts of British pork and shoulder belly for succulence and intense flavour.
Seasoned with a savoury and light herb flavour profile, they are ideal for elevating many breakfast dishes from classics like Egg & Pork Patty Muffins and Pork Patty with Egg & Hash Browns to more exotic options like Loco Moco, a classic Hawaiian dish made with pork patty on a bed of rice and gravy, topped with an egg.
You can even roll them into balls to create a unique new take on pork meatballs with pasta – and all at a cost of just 67p per patty.
Meanwhile, Blackgate Jumbo Pork Sausages squarely meet the growing demand for jumbo sausages, particularly if you offer any street food options or get involved in food festivals.
Premium sausages made using prime cuts of British pork, these carefully seasoned sausages are versatile and work just as well on the barbecue as they do in a range of classic sausage-based dishes such as Classic Dogs with Fried Onions or Toad in the Hole.
Sausage with a sauce dip
Toad in the Hole
Classic Dog with Fried Onions
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Classic Greek dishes are enjoying a renaissance at the moment thanks to healthier proteins and the deep flavours of the Mediterranean.
MAKE MORE WITH GREEK CLASSICS
The popularity of street food has led to a revival of interest in a number of world cuisines, key among them the classics of Greece. Packed with healthier proteins and bags of deep, full Mediterranean flavours, traditional Greek dishes are crowd pleasers of the highest order and offer a quick and easy way into adding some fresh, nutritious and delicious excitement to your menu.
Part of the attraction of classic Greek dishes is their versatility. Many Greek culinary staples like gyros, for example, are just as at home in a formal dining setting as they are in a pub garden or at a street food festival. Effortlessly tasty, easily portable and satisfyingly filling, they are perfect for offering your customers something entirely a little different but entirely approachable.
Greek legends
Livening up your menu with some classic Greek options or, indeed, a dedicated Greek section, couldn’t be simpler or better value. As a brilliant basis for a range of different Megas Greek dishes, Booker offers 1kg bags of Megas Chicken Yeeros for just £16.25 or 1kg bags of Pork Yeeros for just £13.75.
Pre-cooked and packed with flavour, they couldn’t be easier or quicker to prepare – and they are incredibly versatile. Pair them with flatbread and some cucumbers, lettuce and yoghurt and mint sauce for a classic Pork or Chicken Gyros, for example. Sell it at £7.99 and see a cash profit of £4.58, or pile in some crispy julienne fries for a more filling alternative which delivers a cash profit of £5.25 when sold at £8.99.
Alternatively, use them as the basis for a delicious Gyros salad with some red peppers, lettuce, red onions and cherry tomatoes (cash profit of £5.70 when sold at £9.99) or layer them in a brioche bun with lettuce and truffle mayonnaise for
an indulgent Gyros burger, a dish that will deliver a cash profit of £5.92 per serving when sold at £9.99.
Feta fans
Feta, that other Greek speciality, is another fantastic and versatile option for adding a touch of Mediterranean flair to your menu – and it needn’t be complicated. An elegant classic Feta salad only needs four ingredients – feta, olives, herbs and olive oil – but is the perfect starter or accompaniment to any Greek dish or, indeed, to any dish at all!
The salad costs just £2.14 per serving meaning you’ll make £4.51 cash profit for every dish sold at £7.99.
Another fantastic option for Feta is a delicious baked Feta which requires nothing more than some sesame seeds and honey to top and will deliver a cash profit of £4.37 when sold at £7.99.
Sweet endings
To round off your Greek-inspired menu, there’s no shortage of options available making delicious use of traditional Greek ingredients like yoghurt and honey. A really great option is Yiaourti me Meli which is an authentic Greek dessert valued for its simplicity and nutritional benefits. All that’s required is layers of Greek yoghurt, honey, walnut pieces and sweet cinnamon. This no-bake treat
BAKED FETA
Hotos Feta Block M272334
800g Portion: 100g
Chef’s Menu White Sesame Seeds M305954 530g Portion: 1 tbsp
Roquito Hot Honey M294845
720g Portion: 2 tbsp SELL PRICE | £7.99
PORK GYROS WITH CHIPS
Megas Yeeros Pre-cooked Pork Gyros M304406 1kg Portion: 100g
Chef's Brigade® Stone Baked Khobez Flatbread M297522 (50 x 80g) Portion: 1 flatbread
Chef's Menu Crispy Julienne Fries M303953 2.5kg Portion: 100g
Chef’ s Menu Yoghurt & Mint Sauce M305237 1ltr Portion: 25ml
Cucumbers M111592 2s Portion: 4 slices
Florette Baby Leaf M287935 220g Portion: 10g
SELL PRICE | £8.99
PROFIT | 70%
provides a balance of protein from the yoghurt, healthy omega-3 fats from the walnuts and natural energy from the honey. The perfect dessert! How you and your kitchen team embrace
the Greek food opportunity is limited only by your imagination but the simple, tasty nature of Greek cuisine is a huge opportunity to grow, sales and profits. So, is it time to go Greek?
CHICKEN GYROS SALAD
Megas Yeeros Chicken Gyros Pre-Cooked M304424 1kg Portion: 100g
Florette Baby Leaf M287935 220g Portion: 1/4 bag
Farm Fresh Red Peppers M097951 5kg Portion: 4 slices
Farm Fresh Red Onions M106290 5kg Portion: 2 slices
Cherry Tomato M127325 800g Portion: 4 tomatoes
SELL PRICE | £9.99
| 68%
£2.63P per serving
ADD SOME GLITZ WITH SPRITZ
Drink trends come and go but the Spritz is nothing less than a menu staple – so why not get a little creative with some £5.00+ per serving cash profit options?
Drinks trends come and go as the years go by, like rosé wine or Prosecco, but some drinks enjoy iconic status – and one of them is the humble Spritz.
No drinks menu is complete without a Spritz or two, particularly when the spring and summer approaches, so why not unleash a little creativity to drive fresh energy into your Spritz offer.
HUGO SPRITZ
St Germain Elderflower
Liqueur
M144433 70cl
Prosecco Spumante
M146554 75cl
Carters Royal Soda
M254374 12 x 1ltr
Sell Price | £9.00 % Profit | 70%
Profit | £5.22
APEROL SPRITZ
Aperol
M118658 70cl
Prosecco Spumante
M146554 75cl
R White’s Zero Sugar Lemonade Mix
M178463 7ltr Sell Price - £8.00
Profit – 76%
Profit - £5.09
Serve with a mint garnish
Serve with an orange garnish
To help inspire you, we have pulled together a handful of innovative takes on a classic Spritz and all of them require only three or four ingredients and a minute or two to make. They look fantastic in the glass, they add some inspiring TikTok-friendly theatre and, best of all, they can help drive up footfall, sales and profi ts, particularly if you create a dedicated Spritz menu and share it on social media.
From the ever-popular Aperol Spritz to the thirst-quenching Limoncello Capri Spritz, there’s no shortage of ways to level up your Spritz game and drive high cash profit sales for a minimum of fuss and effort.
Take the Hugo Spritz, for example. Combine some Prosecco with soda water and a dash of elderflower liqueur then garnish it with fresh mint leaves. It looks fantastic, it tastes even better and at a sell price of £9.00 you’ll clear a cash profit of £5.22 per serving.
In fact, every serving suggestion in this feature delivers in excess of £5.00 cash profit per glass sold.
So is it time you added some glitz with Spritz to help get the journey towards summer off on a profitable footing?
MARTINI SPRITZ
Martini Extra Dry
M304146 70cl
Prosecco Spumante
M146554 75cl
Sunpride Cranberry Juice
M083676 12 x 1ltr
R White’s Zero Sugar Lemonade Mix
M178463 7ltr
Sell Price | £8.00 % Profit | 81% Cash Profit
LIMONCELLO CAPRI SPRITZ
Limoncello di Capri
M307767 70cl
Prosecco Spumante
M146554 75cl
Carters Royal Soda M254374 12 x 1ltr
SARTI SPRITZ
Sarti
M301097 70cl
Prosecco Spumante
M146554 75cl
R White’s Zero Sugar
Lemonade Mix
M178463 7ltr
Serve with a pink grapefruit granish
Serve with a lemon garnish
Serve with an orange slice and rosemary garnish
BOOKER LOCKS IN PRICES UNTIL JUNE
Booker’s amazing pricing lockdown is on again with more than 650 prices locked until 16 June – including many from the iconic Chef’s Essentials range.
Chef’s Essentials Baked Beans 2.61kg
£3.99
M150817
Chef’s Essentials Soft Spread 2kg
£3.69
M251198
Chef’s Essentials Straight Cut /Chunky Chips
4x2.5kg
£9.99
M303934/ M303938
Chef’s Essentials Plain White Baps 1x48s
£8.29
M281545
Chef’s Essentials Unsmoked/Smoked Back Bacon 2kg
£8.80
M147175/ M147177
Cleaning Essentials 2 Ply Blue Centrefeed Rolls 1x6pk
£6.99
Chef’s Essentials White Vanilla Flavour Ice Cream 10ltr
£10.89 M283637
M299225
Chef’s Essentials Chocolate Fudge Traycake 24ptn
£16.39
M306074
Chef’s Essentials
Chopped/Peeled Plum Tomatoes
2.5kg
£4.29
M270947/ M270949
Chef’s Essentials Pacific Salmon Fillet 1kg
£24.99
M280684
Chef’s Essentials Battered Chicken Nuggets 2kg
£10.49
M294499
Blackgate Salt Moss Dry-Aged Pork Belly Steaks
4.552kg (x2)
£12.50/kilo
M316139
Chef’s Essentials Fresh Boneless Skinless Chicken Thighs 2.5kg
£14.99
M150168
Chef’s Essentials Fish Fingers 1.5kg
£13.29
M289557
Chef’s Essentials Southern Fried Chicken Pops Av 6kg
£10.99
M294663
Blackgate Premium Pork Sausage Patties 1.1kg
£5.49
M308958
Chef’s Essentials Whitefish Fillets 170-220g 1kg
£5.99
M156659
Chef’s Essentials Breaded Scampi Bites 1.8kg
£17.19
M210399
Blackgate Salt Moss Dry-Aged Pork Tomapork 600-800g (x2)
£16.00/kilo
M119728
Blackgate Jumbo Pork Sausages 1.1kg
£7.99
M308962
M291699 PG Tips 1100s
M291712 PG Tips Envelopes 200s
M291697 PG Tips 450s
BIG SAVINGS ON PAYMENTS
Booker Group enjoys an exclusive new deal with Global Payments, formerly Worldpay, that can help catering customers make major savings on payments and reduce the cost of doing business.
The UK hospitality sector is navigating rising operational costs, staffing shortages and shifting consumer expectations. With 84% of operators anticipating higher costs, and 35% concerned about attracting new customers1, the pressure to modernise is growing.
Digital convenience is now a baseline expectation with 85%2 of diners saying it influences their choice of venue, and 74%3 abandoning bookings if preferred payment methods aren’t available.
Despite these challenges, opportunities exist.
Venues using digital booking and payment systems report an uplift in monthly revenue.
Challenges
The challenges facing the sector around payments include fragmented systems, checkout abandonment, limited payment options, security and compliance risks and operation inefficiencies.
To help you combat these challenges, Booker Group has an exclusive deal in place with Worldpay, that can help Booker catering customers make major savings on payments and reduce the cost of doing business. Worldpay is a leading global merchant acquirer and payments company helping businesses turn payments into a driver of growth, supported by technology, worldwide reach and local expertise.
Performance you can count on
BOOKER GROUP EXCLUSIVE DEAL
Debit Card 0.279% per transaction*
Credit Card 0.650% per transaction*
Commercial Card 1.990% per transaction*
Authorisation Fee £0.01 per transaction*
Terminal Rental £15.00 per month
* Additional fees and non-secure transaction fees may be applicable. Full details will be provided with your quote. All prices are exclusive of VAT.
Solutions
As your payments partner, Worldpay can help you create truly integrated payments, deliver fast and secure checkout, access real-time payment confirmation and take advantage of the power of advanced reporting and reconciliation tools.
Worldpay also facilitates flexible payment options such as digital wallets and multi-currency to boost conversion and guest satisfaction.
All of this is backed by 24/7 support, insightful analytics and flexible financing options.
With the cost of doing business seemingly rising across the board, Booker Group’s exclusive deal with Worldpay, part of Booker’s wider Added Value Services progamme, offers the opportunity to quickly and easily reduce the cost of every card transaction.
Under the terms of the agreement, Booker catering customers pay just 0.279% per debit card transaction
and just 0.650% per credit card transaction. Additionally, the monthly rental fee for the terminal is only £15.
With decades of expertise working with businesses big and small, Worldpay is perfectly placed to support hospitality operators and help them level up their payments and expand their reach. The key to future growth lies in creating seamless, personalised experiences that resonate with modern diners’ expectations and values.
So isn’t it time you considered switching your payment experience to Worldpay and started making savings on every card transaction you process?
Simply scan the QR code in the above feature and a Worldpay expert will be in touch.
1. Beyond the Booking UK and Ireland, hospitality trends report 2025.
2. Createpay hospitality trends report 2025.
3. Hospitality payments trends 2025 – Payrails ©2026 Worldpay, LLC and/or its subsidiaries. All rights reserved.
SCAN THE QR CODE TO START SAVING
We look back at some of the Race & Ethnicity Network’s highlights from 2025 and find out what’s in store for 2026.
ENGINES OF CHANGE
Treating people how they want to be treated is a core Booker value, and one which its four thriving colleague networks strive day in and day out to maintain as they seek to ensure that at Booker everyone is welcome.
Over the last 12 months we’ve been taking a closer look at these four powerhouse networks and the different ways in which they seek to help colleagues from all walks of life be seen, speak up, learn and feel supported.
After what can only be described as an exceptionally eventful year, it’s time to take a second look at the Race & Ethnicity at Booker Network, which continues
to master its mission of shaping a more inclusive future at Booker. The network has delivered and supported a calendar of meaningful events and celebrations since we last profi led it in the summer of 2025, including a powerful and thought-provoking event to mark Black History Month in October. The highly engaging event was open to all and featured the headline theme ‘Standing Firm in Power & Pride’.
Held at the Legacy Centre of Excellence in Birmingham, it brought together more than 110 colleagues from across the business – providing an inspiring opportunity to learn about and celebrate Black culture and contributions.
The programme was anchored by two thought-provoking panel discussions. The first, “Are businesses standing firm in the face of DEI backlash?”, explored how organisations can remain committed to diversity, equity and inclusion in increasingly challenging environments. Panellists shared honest perspectives on navigating resistance while continuing to champion inclusive values.
The second panel, “Embodying strength, pride, and resilience in every environment”, encouraged personal reflection, amplifying lived experiences and voices that shape how individuals show up with confidence, authenticity and pride within professional spaces.
Attendees were also privileged to hear from The Forgotten Generations, whose moving speeches highlighted the importance of preserving history and recognising the invaluable contributions of African and Caribbean communities to the military. Their stories served as a powerful reminder of the legacies that continue to influence our present and shape our future.
A second event later in October also helped to raise awareness and understanding of the genetic blood disorder known as sickle cell disease.
The Race & Ethnicity at Booker Network also proudly partnered Region 7’s Diwali event in November in south-west London, as well as helping to support an array of others held across the business. And there will certainly be no let-up in 2026, with yet another packed schedule of events and engagement opportunities to come –kicked off by a virtual panel discussion in celebration of Ramadan on 24 February.
Further virtual events are planned to celebrate Easter in April, along with an event to support South Asian Heritage Month, which runs annually from 18 July to 17 August and celebrates the rich cultures, histories and contributions of South Asian communities.
A virtual call in celebration of the Jewish New Year, Rosh Hashanah, will also take place on 9 September, followed by an in-person event and virtual call to mark Black History Month 2026 in October. An in-person celebration for Diwali will round off events in November 2026. The year ahead will also see the Race & Ethnicity at Booker Network strive to make good on a series of specific new goals designed to strengthen its influence and impact across the business.
Chief among these is an aim to better engage its Band 1 and 2 colleagues by expanding its reach to branches,
Race & Ethnicity
KEY AIMS:
Celebrate diversity
Ensure equity and inclusion for all
Educate and raise cultural awareness
Help shape an inclusive future at Booker
1. Nielsen Scantrack Retail, Full Year 2025, Total Coverage, Total Soft Drinks Brands (Excludes Private Label).
2. Nielsen Scantrack, Total Coverage GB, Savoury Snacks, Tortilla Chips, Doritos, Volume Sales, L52wks – w/e 03/01/26.
support and distribution centres, with the launch of new listening sessions, joint festival and cultural awareness events, and testimonials to ensure that everyone is – and truly feels – ‘Welcome at Booker’.
The network also shared plans to relaunch its communication channels, including its Teams channel and network email, as well as assessing its colleague portal in a bid to help increase awareness and drive active engagement.
Growing membership and allyship will also remain front of mind as the network seeks to continue driving “meaningful change” within Booker’s Diversity, Equity and Inclusion space.
Supporting local charities and better serving the communities that the network represents will also remain key areas of focus for 2026.
Helping it to hit these goals is a strengthened network structure, which now includes a SteerCo Chair and a Co-Chair.
Together they support the network’s three dedicated committees and their passionate leads – all of whom remain steadfast in their mission to create safe spaces, meaningful dialogues and real progress for everyone at Booker.
I HAD THE PLEASURE OF ATTENDING THE BLACK HISTORY MONTH EVENT FOR THE SECOND TIME AND THE PROGRESS YOU’VE MADE IS IMPRESSIVE. I’D LIKE TO CONGRATULATE THE WHOLE NETWORK FOR YOUR HARD WORK –YOU MADE US FEEL WELCOMED, INCLUDED AND ENGAGED! THE GUEST SPEAKERS WERE BRILLIANT, AND IT WAS TRULY INSPIRING TO HEAR THE STORIES THEY SHARED WITH US.
EwElina Franc
BIG CAN LOTS OF FANS
Designed for busy kitchens
No allergens to declare^
Gluten & Lactose free
Case of 3 M303565; Unit M303566 BBQ Flavour Sauce 4.8kg
Case of 3 M303567; Unit M303568 Tomato Ketchup
35% less sugar than competitors Scan here to order your free-of-charge pumps
^This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2001.
Open to food businesses operating in GB. To request please scan the QR code and submit your order via the online form provided. Opening date: 01/11/2025.. Products: Hellmann’s Ketchup Sauce 4.8kg BOH Pumps. Maximum 4 Pumps per email address. There is a total of 2000 pumps available for this promotion. Requests will be fulfilled on a first-come, first-served basis, subject to availability. The promotion will end either on the closing date or once all available stock has been distributed, whichever occurs first. Any requests received after the closing date or once stock has been depleted will not be processed.
Promoter and Data Controller: Unilever UK Limited.
Personal data will be used solely for the purpose of fulfilling your request in relation to this promotion and will be handled in accordance with Unilever’s privacy notice (Privacy Notice | Unilever Legal).