Media Centre


7 April

We look at a a whole range of ware washers from under counter, through hood-type models to massive rack conveyor machines. We will be focusing on the ones that minimise water, fuel and chemical use, looking to save operators money while still turning in top cleaning.

Contact:  Kathy Bowry 0791 805 6098 or email
DEADLINE for copy and pictures:  3 March 2017

14 April
Special diet, health and nutrition

The quest for a healthier diet has spurred rising interest in the likes of raw veg, green smoothies, superfoods, ancient grains and gut-friendly cultured foods, along with organic/biodynamic produce, traditional artisan methods of preparation and free-from foods.

We will be looking at how consumer perceptions of healthy eating are changing, the current nutritional superheroes – and what food service suppliers and operators are doing to keep up with current trends.

Contact: Angela Frewin on
DEADLINE for copy and pictures:  10 March 2017

21 April 2017

With continued food & drink inflation forecast for 2017, and competition across the catering sector as intense as ever, how are wholesalers supporting operators? This feature looks at:
•    How to select a wholesaler: What is on offer in terms of range, price, quality and choice?
•    Shopping around: Should caterers with a single wholesaler or cherry pick the best deals?
•    Business support and market insight: Beyond price and range, how else can wholesalers add value for caterers?
•    NPD: Which areas are wholesalers focusing in in terms of product development?
•    Comment/case studies:  Examples of operators working successfully with wholesalers.

Contact: John Porter,, 07734 054389
DEADLINE for copy and pictures:  17 March 2017

28 April
Patisserie and chocolate

What are the new innovations and inspirations in chocolate?  And maybe more importantly, who is leading the way in terms of responsible sourcing and how are they doing it?  Has single-origin lost its glow, and can blended chocolates stand up against them?

Who’s hot on the chocolate and patisserie scene, and what are they using and making?  Are the mirror-finish Entremets still king – and what else can we expect to see on our dessert plates in 2017?

Contact: Lisa Jenkins
DEADLINE for copy and pictures: 24 March 2017

5 May 2017
Laundry and linen

We examine the  pros and cons of outsourcing linen management to a commercial laundry that can manage everything from sourcing it to washing, repairing and complying to CSR requirements – or having your own on-premises laundry and control over the process yourself.

Contact:  Kathy Bowry 0791 805 6098 or email
DEADLINE for copy and pictures:  31 March 2017

May 12: Condiments and spices

How have global tastes affected the basic mix of catering cupboard essentials when it comes to condiments and spices? Are the traditional favourites adapting to changing appetites and what are the current on-trend flavours and formats from around the world?

Contact: Angela Frewin on
DEADLINE for copy and pictures:  7 April 2017

26 May:  Meat and Poultry

When you buy meat from your butcher, you can find out where it came from, who reared it and what the animal liked for breakfast. Traceable meat is now commonplace in the UK.

But has such care has not been given to other meat products?  A new generation of meat snacks, from scotch eggs to South African-style biltong, is now invading Britain’s pubs, bars and restaurants. What products are available and what is their provenance? Which are the best? What’s driving this trend? Is it a fad – and how can you include these products in your offer?

Contact:   Mobile: 07786 160248
DEADLINE for copy and pictures:  13 April 2017

2 June:  Seafood & Shellfish

Fish and chips has always been a banker on a food operator’s menu, from a mini-cornet of cod balls buffet style to line-caught cod with pea puree at an upmarket eaterie. But what of the wider and wilder world of seafood? Of Devon crab purée, King Prawns, moules frites, and lobsters?

How popular is seafood with diners and what are the challenges it presents? What are the latest innovations in recipes and presentation and how can the operator make sure that the world is his oyster when it comes to making a profit on les fruits des mer?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  28 April 2017

9 June: Street Food

Street food has changed the face of popular British dining, influencing the casual dining sector and becoming a springboard for new ideas. But what is the future of street food? How are concepts being developed? And who is the new kid on the block?
We will be looking at established operators and new enterprises and are keen to hear about emerging trends, from the champions of local British food to global cuisines.

Contact: Richard McComb (07974 724297)
DEADLINE for copy and pictures: May 12

16 June: Tea

Britain loves tea, although not quite as much as it once did. Sales of traditional brands have been sliding for years and, with the coffee revolution continuing to purr, things seem to be not quite so hot for the nation’s favourite drink?

A new approach, though, may be coming to the rescue. An increasing focus on healthiness – exemplified by the growing popularity of green teas such as Matcha – and flavour (such as that displayed by some single-batch teas) is changing our cuppa with restaurants like The Modern Pantry in Clerkenwell, with its tea-matched six-course Afternoon tea, demonstrating the drink’s diversity.

Which are the brands and producers to look out for? Where are the best places to go to find out about cutting-edge tea? What flavours are customers demanding at the moment, and what will they want next?

Contact:   Mobile: 07786 160248
DEADLINE for copy and pictures:  5 May 2017

7 July:  Breakfast (Food)

While the good old English Breakfast remains a mainstay of breakfast menus up and down the country, the likes of smashed avocado and protein pots have made their way into the consumer’s radar in the last couple of years. And in that same period, operators everywhere have woken up to the sales opportunity of the 7am to 11am breakfast/brunch slot.

So, what are the latest trends in breakfast and how can an operator ensure that their breakfast offer wins the customer vote in a crowded marketplace?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  26 May 2017

21 July:  Breakfast (Beverages)

Just as breakfast and brunch is booming in foodservice, so is the market for early-to mid-morning beverages, from artisan coffee to fruit teas, superfood shakes, fruit juices and even cheeky pep-me-up cocktails. A good drinks menu can make or break an operator’s morning trade, so what are the boxes that need to be ticked for a profitable offer and what are the latest trends in liquid breakfast options and presentation and serving tips.

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  8 June 2017

4 August: Grab & Go Food – Hot & Cold

The UK “grab and go” market is valued at £20 billion and caters for consumers 24/7. But how are product developers and operators staying ahead in this hugely competitive sector?

The Caterer will be looking at innovations, from snacks and light bites to substantial meals and beverages. We are also interested in hearing about new methods of packaging and delivery.

Contact:  Richard McComb (07974 724297)
DEADLINE for copy and pictures: 7 July

18 August:  Potato Products

Where would a catering operator be without potatoes? Without chips, mashed potatoes, smashed potatoes, roast potatoes, boiled potatoes, sautéed potatoes, new potatoes, parmentier potatoes, dauphinoise potatoes and that is before you even get onto potato salads and crisps. So, what potato products offer is going to make the best margins for an operator? What are the latest new potato products and ideas on the market? And how do you combat any negativity towards potatoes on the part of consumers?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  7 July 2017

1 September:  Bottled Water

The bottled water market is unrecognisable from 10 years ago and sustained growth throughout the catering and hospitality sector is predicted. From still to carbonated and flavoured waters, what does the future hold? And how are suppliers facing up to the challenges posed by the recycling and sustainability agenda? Is it ethical to import water? And are customers looking for particular tastes and product presentation when it comes to h2o in restaurants, bars and grab-and-go counters?

Contact:  Richard McComb (07974 724297)
DEADLINE for copy and pictures: 28 July

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

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

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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