The six-strong line-up is positioned as a convenient, high-quality option to deliver satisfaction throughout the day and the sandwiches are all ready to heat and serve within 18 minutes.

What the range includes

It includes an all-day breakfast wrap – a tortilla filled with sausage, bacon and hash brown in tomato relish – alongside traditional favourites such as a ham and mature Cheddar cheese ciabatta and a ham and cheese toastie. For a more indulgent offer, the range also features a ham hock sourdough melt, made with pulled Irish ham, mature Cheddar and mustard, topped with a Cheddar and stout lid. Mediterranean-style and Cajun chicken ciabattas complete the range. 

What the research found

Stéphanie Brillouet, marketing & innovation director, Délifrance UK, says: “The new range has been developed to offer convenient, top-quality sandwiches. Our latest research shows that The UK sandwich market is experiencing a period of renewed growth, driven by rising consumption, expanding dayparts and evolving expectations around quality and format.

“It’s a market defined by both comfort and exploration, so we’ve focused on offering premium, familiar favourites as well as some more artisan options like the ham hock sourdough melt.”

Want to see more from Délifrance?

Looking for more Délifrance inspiration? Visit the Délifrance brand page for the latest news and recipes.

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“For pubs and bars, this is a prime opportunity to apply for Temporary Event Notices to extend licensing hours, while also making sure you have the correct licences to show the games,” says Jane Pendlebury, CEO of HOSPA (Hospitality Professionals Association). “Establishments can benefit from a late kick off by “creating a night-owl atmosphere with late-night snack menus. This can turn a quiet Tuesday into a bumper session, while hotels can consider match-and-stay packages for guests who would rather book a room than navigate a long journey home after a 1am finish,” she says.

At the end of the match, to further extend trading hours, operators could consider hiring a local DJ for the night to keep the momentum going.

The World Cup 2026 Inspiartion

“With 48 nations participating, you have a global array of culinary inspiration to draw from,” enthuses Jane. “Instead of a generic menu, you might introduce a World Cup small plates selection featuring typical foods from the host countries.” Dishes could include tacos, shakshuka, loaded sliders, match-day burgers, lobster rolls, or poutine (fries, cheese and gravy).

Drinks menus can be equally creative with themed cocktails and promotions. For example, American cocktails such as the Manhattan, The Caesar from Canada or the classic Margarita from Mexico.

When building your offering, think about promotional mechanics such as World Cup table and viewing packages that include food and drink for groups or a room-and-screening pass at partner venues for hotels. Jane also suggests offering 2-for-1 deals for a short window after a high-scoring game, or providing free side dishes every time a home nation player finds the back of the net. “It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats even after a tough result,” she says.

Antony Woodcock, Comments:

Antony Woodcock, owner of Parliament House Hotel, Edinburgh, and managing director of Gig, recommends supporting teams with temporary staff. “These unusual trading hours may be harder to staff with permanent employees, so operators may need a helping hand with temporary staff,” he says. “Temporary workers are particularly valuable here, allowing operators to cover early starts, late finishes or short peak periods without committing to long-term rota changes. You can either build a pool of local workers yourself, or use an agency to help you manage this.”

“It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats”

More than just Football this Summer

Other sporting events to capitalise on include:

• Glasgow Commonwealth Games – Thursday July 23rd to Sunday August 2nd
• Wimbledon Tennis – Monday June 29th to Sunday July 12th
• Cricket – Women’s T20 World Cup in England – Friday June 12th to Sunday July 5th
• Golf – The Open Championships at Royal Birkdale, Southport – Thursday July 16th to Sunday July 19th

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Lee Wakeham, an ex-offender supports others like him through his business HM Pasties, based in Oldham, Lancashire. Lee’s pies, pasties and sausage rolls are sold throughout northwest England. He also provides catering services to Liverpool Football Club, and supplies 79 Co-op stores in Manchester. “HM Pasties was built on my belief that employment changes lives,” says Lee. “I’ve lived it myself and when you combine commercial success with social impact, you give people a genuine second chance and create strong businesses and communities.”

Currently HM Pasties employs 13 people including five prison leavers, although this number may change depending on future expansion.

The HM Pasties Foundation

Through its HM Pasties Foundation, the social enterprise provides one-to-one mentoring and workplace training in the bakery for ex-offenders, covering topics such as food hygiene and health and safety, while supporting them with practical life skills such as confidence and communication. Lee says “We help trainees build the skills and confidence to move into long-term work, with the focus on helping people adapt to the routine, teamwork and mindset of sustained employment – not just technical baking skills. Many participants are on licence towards the end of their sentence or have recently left prison and are struggling to gain employment. They don’t need prior experience in catering, motivation and commitment matter more. Providing jobs with dignity and clear progression reduces re-offending and boosts community outcomes.”

If a business is hesitant to take on an ex-offender, Lee suggests starting with work trials or part-time roles. “Partner with specialist services who can help manage risk. Concentrate on transferable skills – many prison leavers are highly motivated and can be loyal employees.”

Supporting ex-offenders to switch-gear

In London, ex-offenders are being trained at The Dusty Knuckle bakery in Dalston, northeast London. It works with Switchback, a prison leaver rehabilitation charity. Hugh Fernley-Whittingstall, a patron of the charity, visited the bakery to speak to Switchback trainees. He told The Sunday Times “It’s a reminder that the whole hospitality industry – catering, bakeries, can be very non-judgemental places to work. The Dusty Knuckle is exceptional – the whole thing is founded on the basis of providing opportunities to people who might otherwise not get them.” During the 12-week programme, participants receive training on a section, whether it’s front of house in the cafe, food preparation, mixing, shaping or baking bread. If, at the end of the programme, the trainee doesn’t remain with The Dusty Knuckle, Switchback will continue to support them.

Switchback assigns a mentor to each of the 18 to 30 year-old trainees it works with. Amy Davidson from the charity says “Our model is centred on a meaningful one-to-one relationship between mentor and trainee. This begins in prison and lasts as long as it takes after release. In stark contrast to the national average (which sees nearly half of prison leavers back inside within a year) only 9% of Switchback trainees reoffend, while over half move into long-term work.”

The mentor meets regularly with the trainee to support their goals. “We encourage trainees to be open-minded and give things a try,” she says. “We never force a trainee to work somewhere that doesn’t feel right. Some don’t want to work in a bakery, but after visiting and seeing the buzzy atmosphere, they may change their minds.”

Catering and food is a popular choice among Switchback trainees. Restaurateur Sina Faily, 24, is one of the charity’s success stories. After finishing the bakery training programme, he worked as a chef at several restaurants before opening a restaurant in London’s Battersea Power Station. Last November, he launched Bundem, a new £7m burger restaurant in Enfield, where he grew up.

Health and Welfare News

Explore current updates, guidance, and inspiration for caterers working across the health and welfare sectors, serving care, hospitals and nursing homes.

The post Making a Fresh Start appeared first on Stir it up Magazine.

When and how did your passion for food and cooking begin?

I was a greedy kid, plain and simple. I loved eating new and different foods and was always on the hunt for something I didn’t have to share with my siblings – hence my lifelong love of winkles and the tragically small bounty you’d find at the end of Christmas in a tub of Celebrations.

I was probably the only kid growing up in the 90s who flat-out refused turkey twizzlers and freezer burned turkey drumsticks, so clearly the obsession with fresh, decent food started early.

Did you have any early disasters in the kitchen?

At university, I really got into cooking, and one day, while wandering around St John’s Market in Liverpool, I came across a whole rabbit for sale. I’d eaten rabbit stew on a family holiday in Malta and again at a campsite with my scout group, so naturally I decided to cook a full rabbit feast for my flatmates. It… didn’t go down well.

I once cooked liver and onions for a flatmate, too. She’s vegan now. I’ll let you draw your own conclusions.

What did it instil in you?

What stuck with me was the camaraderie. I remember thinking, I can’t believe I’m getting paid for this – it’s so much fun. Kitchens are like a sport: hard work, pressure, teamwork, and at the end of service, you either win or lose and come back stronger the next day.

One other very important lesson I learned early on was to never do drugs – willingly, anyway. On a staff night out, one of the chefs spiked my drink. It was one of the worst experiences of my life, and the hangover lasted about three days. That alone put me off for good.

When did you decide that cooking would be a career?

I still shock myself that this is actually my career – and that I’m being asked questions like this. There was never a grand plan. Just a determination to keep my head down, keep grafting and keep pushing forward. I’ve come up for air and suddenly… here we are.

What have been the hardest times in your career?

Competing on Great British Menu was easily the hardest moment. My career had been
on a steady upward trajectory, and it was the first time I’d really faced adversity and failure – and very publicly.

It knocked my confidence badly, but it also taught me resilience and perspective.
You don’t grow without a few bruises.

Who are your food heroes?

John Williams, without hesitation. He’s from the North East, from a working-class background like mine, and rose through the ranks to become executive chef at one of the most prestigious hotels in the world.

When I took my mum for afternoon tea for her 50th birthday, he made us feel genuinely special – showed us behind the scenes and even sent out a birthday cake. He still has that North East warmth and charm.

Whenever I see him at industry events, he’s like the godfather – everyone wants a word. He’s exactly the kind of chef and human I aspire to be, and I hope I’d stay just as humble if I ever reached that level.

Best advice you were given?

From my dad: “There’s no cheat in life.” At the time, I didn’t really appreciate it, but now I live by it. He’s a tradesman and a craftsman, and it’s clear that putting the hours in is what sets you apart. There are no shortcuts in this industry – your weaknesses will always catch up with you.

Describe your cooking style.

Bold, punchy flavours presented elegantly. The dial’s always moving depending on season and the skill level of the team, but there are fundamentals I don’t want to drift too far from, at least for now.

What’s the best thing about hospitality?

Right now, it’s the camaraderie between restaurants. Everyone knows how tough things are, and there’s comfort in knowing your friends and peers are facing the same challenges. It really helps the mindset.

Where would you like to be in 10 years?

The goal has always been for my partner and me, who’s also the restaurant manager at Solstice, to have our own restaurant. Every decision and sacrifice we’ve made has been towards that.

Tell us about Solstice and the philosophy behind the food

Solstice is a 14-cover fine-dining, tasting-menu-only restaurant where chefs cook the food and then come out to serve it themselves.

It’s designed to feel like you’re walking into our house and we’re cooking for you. There’s no menu at the start, so most dishes are served blind, which guests love. That set-up forces us to think deeply about every dish – not just flavour, but process. Can it be cooked calmly and cleanly? Can the chef then present it confidently? It’s challenging but incredibly rewarding, and the interaction with guests is special.

Last restaurant you ate at

Restaurant Hjem – it was part of their celebration last week before moving into the new space.

Favourite restaurant

Jordnær hands down.

ori. Place a lid over the bowl and smoke the dish before revealing at the table and pouring the sauce over the top.

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When so much is consumed and discarded online and through social media, slowing the pace down to celebrate chefs who are dedicated to upholding and extolling the virtues of tradition takes centre stage in this month’s Melting Pot.

Sanjay Aggarwal Comments:

Chief Spice Officer, Spice Kitchen and author of Spice Kitchen, Vibrant Recipes and Spice Blends for the Home Cook

One traditional dish I always come back to is Pav Bhaji. It’s a classic Indian street food, but for me it’s also proper home cooking. We ate it growing up at summer barbecues and on cold winter nights – the same dish, cooked outside or in, always comforting and generous.

The magic is in the method. My mum would temper whole spices in hot butter, then grind garam masala by hand in small batches, using blending techniques she learned back home in India. She’d even make the sev topping fresh, because the extra crunch and texture lifted the whole dish – even if it took longer, it was always worth it. Those traditional techniques build deep flavour and contrast.

Chef Hayden BarkleyHead Chef, Summat To Ate, commented:

Traditional techniques define who we are as chefs and as a food culture. My favourite dish to cook is Beef Wellington as it uses a different combination of techniques that require skill and precision. In this dish, the techniques used are pan roasting, classic French reduction, pastry work, including enclosure and lattice.

Beef Wellington reflects how French culinary techniques influenced British cooking. The searing of the beef plays a crucial role in flavour development due to the Maillard reaction. Correct timing is required to reduce the mushroom duxelle to ensure the correct moisture level in the Wellington and the correct thickness of pastry is required to achieve evenly cooked, flaked pastry.

Johanna Witchell Marketing Manager, Tilda Ltd, says:

Rice pudding is a dish steeped in tradition and many of our earliest food memories. For many it’s school puddings with a skin on top and a dollop of jam, or a bowl lovingly spooned out by a grandparent, slow-cooked and meant to comfort. It’s a recipe that has always been about simplicity, patience, and warmth, making it one of the most enduring classics in British kitchens.

A Coconut & Mango Jasmine Rice Pudding takes that familiar foundation and gently transports it somewhere sunnier. By using fragrant Tilda Jasmine Rice, the pudding retains its soft, creamy texture while gaining a naturally floral aroma that feels light and indulgent. Coconut milk adds richness without heaviness, while vanilla keeps the flavours grounded in tradition.

Maria Chong Managing Director, Lee Kum Kee Europe, says:

China is home to diverse culinary traditions, and one dish I particularly admire from my Cantonese heritage is Hakka-style Stuffed Tofu. This classic uses firm tofu filled with a mixture of protein and vegetables, then fried and steamed to achieve a delicate balance of textures.

The secret lies in seasoning — Lee Kum Kee’s Oyster Sauce, Light Soy Sauce, Sesame Oil, and Mushroom Seasoning Powder bring rich umami while keeping the dish light and wholesome. By using frozen tofu and locally sourced ingredients, it remains cost-effective and easy to prepare in modern kitchens.

Ideal for warmer seasons, it delivers a healthy, balanced option that resonates with today’s diners. More than a dish, it reflects Hakka culinary ingenuity and the enduring value of preserving authentic, heritage cooking techniques.

James Brown Executive Chef, Unilever Food Solutions UK&I comments:

Shakshuka — eggs poached in spiced tomato and pepper sauce is vibrant, healthy, and perfect for UK brunch culture and can be peaked by adding Knorr Al Fez Harissa sauce for fragrant spiciness.

The slow simmering of vegetables, layered spices, and poached eggs directly in the sauce creates a rich, sweet base. Use Knorr Al Fez Shakshuka Sauce, launching with Unilever Food Solutions, for speed and consistency while maintaining authentic flavour. Pair with British eggs and fresh herbs, rocket or pea shoots for a local twist.

Abhishek Kumar Chef, Tanishq says:

Chargrilled Lahsooni Jhinga, with Cornish tiger prawns marinated in roasted garlic and garam masala and served with an avocado-mango salsa, is a dish I admire for capturing the essence of North Indian coastal cooking, where seafood is treated with care and its sweetness is enhanced by garlic, spice, and fire.

Using time-honoured techniques like dry-roasting garlic and whole spices, marinating, and chargrilling over high heat, the dish develops rich, layered flavours without heavy sauces. Roasting mellows the garlic and brings out nutty sweetness, dry-toasting the spices releases essential oils, and chargrilling adds smokiness and caramelisation while sealing in moisture for tender, succulent prawns.

In a contemporary kitchen, precise control of temperature ensures consistency, while the avocado-mango salsa adds balance and preserves the dish’s cultural heritage. Garlic-forward seafood dishes like this reflect simplicity, and preserving these methods keeps generations of knowledge alive, connecting diners to both flavour and culture.

The post Keeping Time-Honoured Traditions Alive appeared first on Stir it up Magazine.

What does “authentic” food photography mean to you?


It’s about telling your story, showcasing your venue, food, and even suppliers in an honest, genuine way. It’s far easier, and far more rewarding, to be honest than to spend time constructing a version of something you think your customers want to see. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

What lighting setups work best for restaurants?

Most importantly, stay away from the pass. The lighting there is harsh and unnatural, and it can be challenging to work with. Soft, natural light is always your best friend. Indirect daylight works beautifully, and shadows shouldn’t be feared either; they can add depth and atmosphere to an image.

Simple setups tend to work best. It’s about finding a look that suits your venue’s personality.


What food photography trends should be embraced/avoided?

Authenticity and imperfection are definitely having a moment, and for good reason. “Perfectly imperfect” images, with drips, crumbs or half-eaten plates, feel more natural and relatable. Bringing in hands, movement or even faces can help tell the story of the experience and make the viewer feel part of it, rather than just looking in from the outside.

Pouring shots are another trend that continues to work really well. They’re fun to create, add movement, and are always pleasing on the eye.

On the flip side, it’s worth avoiding visuals that feel overly busy or cluttered, rely on harsh or flat lighting, or use heavy filters, especially over-saturation or artificial effects. Unrealistic close-ups that distort food, or stylistic gimmicks like extreme colour blocking that don’t align with the brand or venue, can end up making food look less appealing rather than more.

What practical steps can a restaurant take to build that consistency?

Create a short list of around five clear guidelines and pin it somewhere visible, on the fridge, in the office, or near the pass. This doesn’t need to be technical; it can be as straightforward as “use natural light only,” “shoot from a 45-degree angle,” or “keep backgrounds clean.”

Next, choose two or three reliable spots in the venue where the food photographs best and stick to them.

Finally, agree on a shared visual style. This could be a preference for soft, natural light, minimal props, or a slightly moodier feel.

If you had to give one piece of advice to hospitality operators who want better food photography today, what would it be?

Authenticity is everything

Authenticity is everything. Tell your story. Not just the food, but your team’s story, your suppliers, and the people who make your venue. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

The post A Picture of Hospitality appeared first on Stir it up Magazine.

In a care setting, the most effective superfoods are those that are familiar, widely tolerated and easy to source. “The most effective superfoods for older adults quietly raise protein, fibre and omega 3s while suiting soft textures. Oats, berries, leafy greens, oily fish, red lentils, Greek yoghurt, eggs, sweet potato, tomatoes, extra virgin olive oil, ground flax or chia, turmeric and walnuts are my staples. They support energy, gut and heart health. Used in familiar formats, they work well for dementia care and fit smoothly across home care, live in care and 24 care at home,” says Carol Imrie, Director, Careline Home Support Ltd.

Adapting recipes without reinventing the menu

The easiest way to introduce superfoods is to adjust recipes residents already know and enjoy. Start by adding rather than replacing and think about texture first. “Pair kale with mashed potato for a comforting twist, mix berries into custard or sponge puddings, and add seeds to bread rolls for crunch without changing flavour profiles. Some seeds can be soaked or boiled before blending to incorporate as a smoother consistency,” advises James Brown, Executive Chef, Unilever.

Superfoods work best when they hide in plain sight, so further pairings could include leafy greens with mild cheese or a creamy sauce to soften any earthy notes. You can also add oats to meatballs or burgers for moisture and fibre, without changing flavour. “Overcome resistance to unfamiliar flavours or textures by introducing small amounts in familiar dishes—e.g., spinach in shepherd’s pie or berries in traditional trifles.” says James.

Carol Imrie agrees, saying “I keep dish names familiar and introduce gradual tweaks, prioritising soft, moist textures or smooth purées when chewing or swallowing needs support. Keeping classic shapes like pies, fishcakes and familiar breads means fortified dishes still feel like home. Salmon and pea fish pie with dill feels classic yet brings omega 3s, and porridge with stewed apple, cinnamon and chia stays soft and high in fibre. For dementia care, colourful, recognisable finger foods like salmon fishcakes or fruity yoghurt pots encourage independence and steady intake.”

However, it’s important to be aware of how some superfoods react to medication. “Some dark leafy greens can make blood thickening and blood thinning medications work less effectively,” warns Brent Trowbridge, National Hospitality Manager, Bupa Care Services. “The same goes with any allergies. We know that nuts and seeds can be great superfood additions, but allergies to these items are also common.” Checking in regularly with home management and medical teams will avoid mistakes.

Let residents lead the way

As you continue introducing new ingredients, make sure you involve residents to increase engagement and gather new ideas. “We’re seeing that residents’ diet choices are slowly shifting, so it’s best not to assume, and instead get them involved in the conversation,” says Paulius Krikscinuas, National Hospitality Manager, Bupa Care Services. “For example, in the past, traditional meat-based dishes were popular with most residents, however we now find that it’s around a 50/50 split between residents who prefer meat, and plant-based options. Also, one of our residents recently shared her own idea for moussaka topped with natural Greek yoghurt, so we incorporated it into the home menu where she lives.”

Nutrition should never shout louder than flavour and be mindful that residents eat with their eyes first, even in a care environment. Colour matters, so ingredients like berries brighten desserts and greens give a gentle hue that signals freshness. Avoid muddy colours by blending thoroughly and seasoning well. Ageing can dull our taste perception, so herbs, gentle spices and a touch of acidity from lemon or tomato help bring food to life without adding salt.

Rather than loading one meal with superfoods, think about spreading their use across all day parts. “Some superfoods, like avocados, nuts and seeds, plain Greek yoghurt, eggs and blueberries lend themselves well to breakfast meals,” says Brent. “For example, avocado, sliced or mashed on toast. You could also top the toast with seeds or eggs. For residents with modified texture diets, avocados can be added to a smoothie for a creamier, nutritious texture. Superfoods can be paired with other ingredients to help boost calorific intake for residents that need it too, e.g., adding bananas or peanut butter to smoothies.”

Paulius agrees, saying “Oily fish can be made the star of the show across day parts at least twice a week. From fish pie to kippers and grilled salmon, choosing days of the week for fish dishes can help theme your menu and inspire ways to present oily fish in different ways for your residents.”

Portion size also plays a role in care catering. Smaller, nutrient-dense servings often work better than large plates that overwhelm. Superfoods help here by packing more nutrition into less volume. “Swapping to wholegrain bread, pasta and rice, stirring two tablespoons of milk powder into sauces or mash, and replacing a third of mince with red lentils all lift protein and fibre to support nutrient-dense servings,” recommends Carol.

Looking beyond the expected

For homes keen to offer something a little different, there is room to experiment. A warm lentil and vegetable dhal, cooked slowly and mildly spiced, offers comfort as well as plant-based protein and fibre. Served with soft rice or flatbread, it feels hearty and warming rather than unfamiliar. Berry and oat breakfast bars, baked soft and cut into small portions, work well as mid-morning snacks and can help support energy intake between meals. A savoury oat and vegetable bake can stand in for quiche, delivering fibre and protein while holding its shape well across different texture requirements.

Superfoods are not a trend to chase. In residential care catering, they are tools. Used thoughtfully, they boost nutrition, support health and keep menus interesting without unsettling routines. Focus on familiar ingredients, gentle adaptations and consistent execution. When superfoods feel like everyday food, everyone benefits.

The post The Quiet Power of Everyday Food appeared first on Stir it up Magazine.

Volunteering places teams and individuals in a different environment where the job may still be hands-on, but the pressure has lifted. Rather than chasing covers, the dynamic shifts to helping others, and that detail matters. National volunteering research from NCVO in 2023 found 75% of volunteers said it improved their mental health and wellbeing, with social connection a major driver. The Oxford University research team has also pointed to volunteering as a wellbeing intervention that stands out because it builds belonging and meaning, not just coping skills.

Hospitality businesses are already putting this into practice

In Cork, Trigon Hotels introduced a paid charity day for every team member, timed with Ireland’s Workplace Wellbeing Day in 2022. One of their most successful projects was the creation of a new sensory garden at the Cope Foundation – a charity that supports children and adults with learning disabilities. 

Across the hotel sector, Red Carnation Hotels allocates two volunteering days per employee each year, which staff can donate to a charity of their choice. Examples shared by the group range from community projects to local charity support, and that choice is the point. Autonomy is a mental health multiplier. When people pick the cause, they’re more likely to feel pride, agency and connection, rather than feeling like a corporate outing.

Award-winning pub and restaurant business

Award-winning pub and restaurant business, Cambscuisine, gives each restaurant team two charity days a year to volunteer with a charity of their choice. They also run a community fund which supports charities who give people a second chance in life. They raise the money by offering guests the opportunity to add £1 to their bill. In 2025, the Cambscuisine Community Fund awarded 56 grants totalling £206,499 across a wide range of primary issues from arts and culture to mental heath, social inclusion and homelessness.

Team-led volunteering like this can soften hierarchy. You get chefs, front of house and managers side by side, doing something practical with a shared goal. That shared “we did it” feeling can travel back into service, especially for newer team members who are still settling in.

Charity Days

If you’re considering charity days, keep it simple. Make sure it is paid time away from work and is easy to book. Offer solo options for people who want headspace, and team options for those who want togetherness. Ask your staff what they want to do, or if they want to lead a project, then celebrate the stories together. In a sector built on service, giving time to your team can be one of the most rewarding wellbeing benefits you can offer.

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Almost 30% of UK adults have visited a competitive socialising venue in the last 12 months and the frequency of these visits are steadily climbing. Blake Gladman, Strategy and Insight Director, KAM says “It’s more than a trend – it’s becoming a mainstay in modern social life – 41% are returning at least once a month, up from 35% last year. It’s not just dedicated venues seeing this benefit – 64% of consumers have visited a traditional pub or bar that offers competitive socialising and 80% said it enhanced their overall experience.”

Venues offering competitive socialising are popular for special occasions such as a family outing, birthday celebration, quiz night, after work drinks or a fun date night. Blake says “It’s also breaking the rules of traditional nights out as 77% say they need less alcohol to have a good time in these spaces.”

Beyond entertainment, the report reveals that competitive socialising offers psychological benefits too such as improved mood, increased enjoyment, reduced stress and a greater sense of belonging. Blake says “It turns out that playing games and sharing new experiences isn’t just fun, it’s meaningful with 83% thinking you can make more memories when visiting an experiential leisure venue whether its laughter over a game of darts or the adrenaline rush of mini golf.”

Boom Battle Bar

There are several chains providing competitive socialising such as Boom Battle Bar, with a variety of games such as shuffleboard and mini golf; Putt & Play at Hollywood Bowl offering indoor mini golf with multiple interactive courses and Axeperience with its axe throwing sessions.

For those planning to introduce interactive games, its best to start small and build from there. Blake says “If you’re thinking about adding competitive socialising to your pub or restaurant, don’t overcomplicate it. You don’t need huge investment or fancy tech to get going. Simple, classic games like darts, pool, skittles or even board games can instantly make your place feel more fun and sociable. Once you know what your customers enjoy, you can try adding bigger attractions such as shuffleboard tables, interactive quiz nights, or themed competitions or tournaments. The main thing is to make sure the games fit naturally with the atmosphere you already have, so they feel like part of the experience rather than an add-on. People love coming together over a bit of friendly competition, and if you give them a reason to
stick around longer and come back more often, it’ll pay off.”

Low-cost fun activities

Consider starting with low-cost fun activities such as digital darts, tabletop games or cards, interactive quiz nights, board games nights or themed bingo. To encourage repeat visits, try running tournaments, seasonal themes or new game formats.

Find out more

To find out more information and inspiration around activities in hospitality establishments, visit the KAM website.

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CRuNCH, a charity which launched only two years ago, aims to tackle the rapid decline in cooking skills and food confidence among teenagers. The charity works with secondary schools by teaching students how to cook five simple, healthy meals before they leave home. The Cook 5 programme is fully funded and is built around five core dishes, five essential nutrition messages and is taught at the school once a week over five weeks.

Kate Percy, founder and CEO, says

Kate Percy, founder and CEO, says “Young people were leaving home without the ability to cook even a handful of simple, healthy meals. Food education has been squeezed in schools, and less cooking is happening at home. Teenagers are growing up surrounded by ultra-processed convenience food. When teenagers are taught to cook, they not only learn about food, but also discover independence and confidence.”

Recipes range from how to cook eggs, healthy pancakes, soups, stir fries, rice and pasta to classic burgers, ragus, koftas, falafals, vegetarian curries, dahls, pad Thai noodles and fajitas. The recipes are flexible, affordable and can be adapted for different cultures, diets and school facilities. Each course ends with a celebration where parents and carers join their children in the kitchen, strengthening links between school and home. “The classes are different to school cookery lessons. Music may be playing in the background, students are actively involved and encouraged to experiment – they love playing around with spices!” says Katie.

As a result of these cooking courses, schools report improved engagement and pride among students. “We’ve seen children who were shy or disengaged in school light up in the kitchen and take that positivity back into their homes and classrooms,” says Kate.

Jeanine Preece, Associate Assistant Principal at CLF Post 16, an education centre in Bristol for 16 to 19 year-olds, says: “Many of our students had never cooked before, but by week five they were cooking for their families. The change in their confidence has been amazing to see.”

Designed to Scale Nationally

Currently, The CRuNCH Charity operates in Bristol, North Somerset and South Gloucestershire, but the model is designed to scale nationally. Kate says “If a school in Birmingham or elsewhere is interested,
we can support them through resources, training and partnerships, even if direct delivery is not immediately possible.” The charity collaborates with local authorities and other charities working in this field such as Chefs in Schools. Its goal is to make Bristol the UK’s first ‘Cook5 City’, where every teenager leaves school able to cook five healthy meals.

Elsewhere in the country, the Prept Foundation is working with primary and secondary schools to deliver immersive cooking experiences in the classroom. Through the Royal Academy of Culinary Arts’ Adopt a School programme, Prept teaches primary school children in Sussex and beyond a variety of topics including; identifying different fruits and vegetables, where different varieties come from, bread-making, how to set a table, and undertake role-play activities set within “a restaurant”. The four one-hour sessions are taught in schools – no special equipment is required to participate.

For secondary schools, the course is designed for Years 7 to 11 and is tailored to each school’s facilities. Students learn from professional chefs affiliated with the charity, who teach them vital cooking skills and inspire them with the possibility of a career in hospitality.

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