Media Centre


29 September: Rice and Pasta

How is the public’s expanding exploration of world cuisine (such as Vietnamese and Eastern Mediterranean) bringing new life to rice, pasta and noodle dishes? How are caterers and suppliers responding to the growing power of pulses, beans and legumes and the hottest new grains from around the globe? And what is new in terms of pasta styles, rice pairings and gluten-free options?

Contact: Angela Frewin on
DEADLINE for copy and pictures:  24 August 2017

6 October: Filtered Water

What are the alternatives to bottled water for the hospitality and food service sector?

Consumers have grown accustomed to bottled water, both still and sparkling, and the market offers good margins for operators.

But what about the ethical arguments and the backlash against waste? Do modern filtration systems offer a good alternative, and how does the water compare with premium bottled brands?

The Caterer will be looking at the latest water filtration options for restaurants, cafes and food service operators, touching on innovations in design, maintenance and delivery.

And we will be asking the question: is it actually right to charge for tap water, filtered or otherwise?

All copy submissions should be written to the brief rather than generic press releases please.

Contact: Richard McComb at, 07974 724297
DEADLINE for copy and pictures: 18 September

13 October: Stocks and Sauces

Stocks and sauces provide an easy way for caterers to refresh their menus with the latest taste trends from around the world. We will be looking at which global cuisines are bringing new flavours to the table, how popular hot and spicy sauces are evolving (smoky, fruity or boozy for instance) and what is bubbling under.

Contact: Angela Frewin on
DEADLINE for copy and pictures:  1 September 2017

27 October: Hot Beverages

This feature will focus on what’s hot in the world of tea, coffee and all other hot beverages.  What are the flavour trends and drink formats for 2018 and which equipment do restaurants, pubs, bars, coffee shops and hotels need on site to make them?  Which operators have led the way in 2017 – and how are they attracting their drinking customers?

Contact: Lisa Jenkins on
DEADLINE for copy and pictures:  8 September 2017

3 November: Food Preparation Equipment

Time is precious in the kitchen and wastage is to be avoided. So is your food preparation equipment up to the job? From blenders to juicers, potato peelers to mincers, slicers and dehydrators to can openers, do your kitchen essentials offer the right blend of speed, convenience and user-friendliness? How can you harness latest technology to improve the efficiency and capability of your kitchen? What are the gadgets worth investing in for the future?

Contact: Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  
22 September 2017

10 November: Dairy

Artisanal cheese has come a long way in the UK. We’re now a nation of cheesemakers, with excellent traditional products like Stilton and farmhouse Cheddar having been joined by a huge variety of new cheeses, from the Brie-style Baron Bigod, made in Suffolk, to superb goat’s cheese like the Oxfordshire-made Sinodun Hill.

Now – with the launch of The Academy of Chese – the focus is on quality in terms of how it’s kept and served by the vendor. We’ll find out what’s happening in the world of cheese, how you can make sure it’s served in peak condition – and why, contrary to French propaganda, beer and cider can do more for cheese than wine.

Contact: Will Hawkes on Mobile: 07786 160248
DEADLINE for copy and pictures:  29 September 2017

17 November: Desserts

How are caterers and suppliers balancing the need for a tempting treat against the growing demand for healthy, clean eating on their dessert menus – and do they need to? What impact are world cuisine and flavours having on the sweets trolley and what new concoctions, updated classics and fusion-style hybrids are currently creating the wow factor?

Contact: Angela Frewin on
DEADLINE for copy and pictures:  6 October 2017

1 December:  Bakery

Bakery could be said to have undergone a renaissance in the last few years, with sourdough artisan products now on the mainstream menu and the brioche bun the best friend of the gourmet burger. But how do you ensure your bakery offer adds to your profit margin? What sort of bakery products should you offer, how much variety is advisable, and how should you go about sourcing your supply?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  27 October 2017



For display and recruitment advertising:

Rob Adam, Head of sales

+44 (0)20 7881 4817

For classified advertising:
+44 (0)20 7881 4832

For editorial enquiries:

Lisa Jenkins, products and suppliers editor
+44 (0) 20 7881 4816

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