Alan Fox CEO of The Nationwide Caterers Association says “Traders can lean into the seasons by adapting menus to take advantage of seasonal ingredients. Be conscious of presentation and portability like warming bowls to warm hands on cold winter nights and embrace seasonal ingredients like pumpkin, potatoes and spices that can create warm, hearty comfort foods that can
be helpful on margins too.”

Advice from Last Year’s British Street Food Awards Champion

Huggy from Saffa Soul, champion of last year’s British Street Food Awards, specialises in South African food. His advice is to serve food you are passionate about. “Without the love of the food you’ll blend in with everyone else. I saw there were no real South African offerings in Manchester and decided I could fill this gap with amazing authentic food that most people have never tried.”

For beginners, he says the first winter is tough as you need to find the bigger events that will help carry you through the rest of the year. “We found that operating as pop-ups in bars and breweries really helped as you have a captive audience inside, so the elements never really affected the footfall.”

Inspiring Food Truck Vendors

This is what George Biffen (known as Biff) from Biffen’s Kitchen is doing. He operates a surf-inspired street food truck from April to September at Ocean Pitch Campsite in Croyde Bay, Devon, with scenic views of the beach, but later this year the truck will provide food at a new local brewery. “I’ll be adapting the menu to include more hearty dishes and importantly, introducing food which will pair well with beer. We’ll keep our breakfast barrels as they are popular and different, and in the evenings, serve dishes such as chicken katsu curry.”

If you’re starting out, Biff’s advice is to find your location first. “Location is everything. I love surfing and cooking, so this was
perfect. The food truck was already there so I took it over. Before you set up, start building the brand on social media and your website.”

Barz8 Events, a mobile cocktail bar hire company, transforms their menu from ‘refreshment’ to ‘comfort’. “For winter and Christmas, we pivot towards richer textures – think spicy pears and festive spices often incorporating ‘warmers’ like mulled wine or spiced ciders. Unlike a bricks and mortar bar, we aren’t tied to one location. We bring the party to the client,” says Giuseppe Villemari, owner.

Vanessa Anderson, founder of the Indi Local app, which enables street food businesses to share their pop-up locations with their local communities, says vendors must work harder to maintain visibility during the colder months. “Appetites don’t change but the reason to head out for food does. People actively look for cosy dining experiences. For extra glow, turn your truck into a beacon by investing in your own warm lighting. Traditional plates and cutlery are difficult to hold with chilly hands, so try cone shapes or wraps that can be held in one hand.”

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

The post Going Mobile appeared first on Stir it up Magazine.

Swap heavy creams for yoghurt, crème fraîche or plant-based alternatives to lighten textures while retaining richness. A lemon posset with shortbread crumb or a labneh parfait with honeyed apricots delivers indulgence without heaviness. There is also growing interest in less processed ingredients and gut-friendly options, with diners paying closer attention to how food makes them feel. This has prompted a shift towards natural sweeteners, fermented elements and lighter bases.

Frozen elements also play a key role during the summer. “Ice cream, gelato and sorbets are the perfect cooling treat in the warm summer months and offer versatility in that they can be served on their own or to accompany other dessert items,” enthuses Steve Carrigan, Master Technician in Gelato & Ice Cream for Henley Bridge. “Brioche doughnuts, cookie sandwiches, cannoli, chimney cakes (hollow sweet pastry made from yeast dough) and bubble waffles are all attractive, Insta-worthy carriers, which can be adorned with edible decorations and inclusions to satisfy the most sweet-toothed among us.”

Sizzling Summer Flavours

While classics remain strong, operators are seeing demand for bolder, globally inspired combinations. Tropical, sour and spiced notes are still on trend, with flavours such as mango, passion fruit and citrus continuing to dominate. “Bright citrus fruit pairings for example, lemon with berries or yuzu and ginger or fresh tropical notes like mango, pineapple or watermelon with light creams resonate strongly for their cooling, vibrant profiles. Citrus-forward bakes like a Yuzu Olive Oil Cake bring a naturally cooling effect,” say the team at Unilever Food Solutions. Flavours such as pistachio and limoncello, are also gaining traction in summer desserts across the retail and foodservice environments.

At the same time, nostalgia still matters. The opportunity lies in updating familiar desserts with seasonal twists. “Retro dessert flavours are proving particularly popular in the ice cream category this year. Great retro flavours which work brilliantly in ice cream form are treacle sponge, jam roly poly, tiramisu, sticky toffee pudding, Black Forest gateau and cherry mascarpone. A personal favourite of mine is rhubarb crumble and custard,” says Steve. “For this summer, Italian gelato experts Rubicone have launched an industry-first custard ripple, along with a selection of crumbles in several flavours including caramel, yoghurt, matcha and pistachio, as well as white crumble, all of which are gluten free.”

Balancing Indulgence with Refreshment

The key to summer desserts is contrast, and texture is one of the most effective tools to achieve this. Combining smooth, crunchy and icy elements can elevate even simple dishes. For example, a vanilla panna cotta with almond praline and berry sorbet offers richness, crunch and freshness in one plate.

As smaller portions and sharing plates become more popular, consider producing a trio of mini citrus tarts, chocolate mousse cups or fruit jellies to work across casual dining, events and even care settings where appetites may vary. There is also a noticeable shift towards reduced sweetness and more natural flavour profiles, so consider desserts such as grilled peaches with honey and ricotta or a berry salad with basil syrup to deliver sweet-satisfaction without too much sugar.

Seasonal Trends and Regional Influences

Seasonality remains a powerful driver of menu development for many chefs. Consumers increasingly expect desserts to reflect the time of year, with fresh, local produce taking centre stage. For independent operators, this offers both a storytelling opportunity and a way to manage costs. Combining seasonality with food trends such as hybrid desserts can lead to some fun, Insta-worthy
results. From Cheesecake-filled profiteroles to grilled pineapple with chilli syrup and coconut sorbet, these playful formats appeal to younger diners and can be adapted for grab-and-go or event catering environments.

Japanese-inspired desserts such as matcha cheesecakes or mochi ice cream continue to grow in popularity, partly due to their lighter sweetness and distinctive textures. A matcha tiramisu or yuzu tart with meringue can bring a point of difference without overcomplicating execution.Creating compelling summer desserts comes down to a few clear principles. Done well, it doesn’t just complete the meal, it becomes a reason to visit in its own right.

More advice and inspiration

Find more advice and insight around foodservice trends and menu inspiration.

The post Freezing the Moment appeared first on Stir it up Magazine.

What motivated you to open your own business?

I’ve always wanted to have my own restaurant and it’s been a dream of mine since I was young. There’s something incredibly rewarding about creating a place that reflects your own vision and standards. When the opportunity finally came, it was both exciting and quite daunting, but that mix of emotions made it feel like the right step.

What has surprised you the most?

The sheer scale of it really surprised me. From the moment you get the keys to the day you open the doors, there’s an overwhelming number of decisions to make. Every detail matters, you’re shaping everything from the overall concept down to the smallest touches, like interior colours or even where the kitchen sink is positioned. It’s a much bigger undertaking than you initially imagine.

How did you approach site selection and funding?

Funding came first, which naturally influenced where I could look. I had my heart set on opening in Wimbledon, so I focused my search there. Luckily, a family friend came across a site that became available, and everything aligned at the right time. It was a combination of planning and a bit of good fortune.

What were the biggest operational challenges?

At the start, there’s always that concern about getting customers through the door, although thankfully we managed that well. Beyond that, the biggest challenge has been maintaining consistency – ensuring high standards in food, cleanliness and overall presentation every single day. On top of that, bringing together a brand-new team and getting everyone working in sync takes time and effort.

Were there gaps you had to quickly fill?

Being a chef gave me a strong foundation, especially in terms of food and kitchen operations, but it doesn’t fully prepare you for running a business. There are many other aspects like front of house, finances and management, that’s something you have to learn quickly. It’s been a continuous learning process, and I’m still developing those skills every day.

What have been your biggest staffing challenges?

The biggest challenge has definitely been finding the right chefs. It’s taken about four months to build the team to where it needs to be.

What would you do differently?

It’s tempting to say I’d give myself more time, but honestly, I think everything happens for a reason. I wouldn’t change much. One of the best decisions I made was setting a firm opening date and sticking to it, it gave the whole process structure and momentum, and ultimately helped bring everything together.

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

The post Rising to the Occasion: Alex Webb appeared first on Stir it up Magazine.

Jack Godick Chef, Sucre Restaurant

Late night dining is an interesting challenge because, as we’ve all experienced, late-night cravings tend to call for something delicious and satisfying. But we also want to keep it light so that we can still have a good night’s sleep. So, with that in mind, I try and stick to simplicity and avoid heavy amounts of butter or anything with heavy ingredients.

Our empanadas are a perfect late-night snack. Salty, savoury, encased in crisp pastry and perfect with a nightcap. We have the options of either cheddar and caramelised onion or, for a little more richness, braised pork collar and pineapple empanadas. Amazing ingredients cooked over open fire is the simplest and most perfect combination for late night eating.

Frances Booth, Head of Marketing, Lotus Bakeries UK

Comforting choices are always most popular and late at night, nothing can beat a warm cookie or gooey brownie. To elevate the impact of these, we always recommend bakes that have an added layer of decadence and here Biscoff® ticks all the boxes! Delivering its original caramelised flavour and a distinct crunch. Our foodservice specific products, including 3kg tubs of Biscoff® spread, Biscoff® topping sauce and Biscoff® biscuit crumbs, makes it simple to enhance men

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

Late-night diners respond strongly to elevated street food experiences such as Asian inspired sauces and international topping combinations. This mirrors 2026’s broader shift toward adventurous, globally influenced menus rooted in authenticity.

Blue Dragon Chow Mein Sauce can be used for Chicken or Vegetable Chow Mein Noodles that hold up during travel; this aligns with 2026 trends where familiar formats get bold global flavour twists.us.

Samantha Winsor, Marketing Manager, Lantmännen Unibake

Chicken burgers continue to be a key player on menus, opening endless possibilities including Mexican Chipotle, Florida Cajun and Tennessee Hot flavours. Toppings, sauces, and premium buns can transform a classic burger into a destination dish.

A seasonal or signature sauce can become a powerful point of difference — a smoky chipotle glaze for summer, a spicy maple drizzle in autumn, or a limited-edition chilli cheese can all help to give operators a point of difference. These additions require minimal operational change but can refresh core menu items, create buzz and drive
repeat visits.

When it comes to burgers – a gourmet bun is the secret to satisfaction. The bun isn’t just a vessel for the fillings, it’s a structurally critical component that can make or break the entire burger experience, including whether it can withstand a delivery journey.

Rebekha White, Brand Manager, Aimia Foods for Professionals

When it comes to evening drinks, customers are looking for items that amaze and are often willing to spend more on options that stand out. Creative cocktails can provide an ideal way of tapping into this market, appealing to more adventurous customers by offering something a little different.

Capitalising on the growing popularity of chai, operators can spice up their evening drinks menu by providing a flavoursome, low caffeine alternative to espresso martinis. Making it quick and easy to create tempting chai-tinis, Aimia Foods for Professionals have created the perfect solution with its new Drink me Chai RTD can. Blending Drink me Chai’s popular Spiced Chai Latte with semi-skimmed milk, this pre-prepared, chilled chai latte can easily be elevated by mixing with vodka, coffee liqueur and sugar syrup.

Fleur & Paul Owners, The Retreat

We focus on dishes that satisfy without slowing people down. Grilled cheese with sharp cheddar and sourdough stays popular because it’s quick, comforting, and easy to eat on the go. Bowls of ramen or noodle soup work well since they’re warm and filling but still light. Small plates like loaded fries or spiced chicken bites encourage sharing, but for sweeter cravings, brownies or pastries pair naturally with coffee and help extend the night. We avoid heavy meals that feel sluggish and instead keep flavours bold, salty, and slightly indulgent for late hours.

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

The post Midnight Menus appeared first on Stir it up Magazine.

What were your first memories of food?

My earliest food memories would be trips to France with mum and dad as they were preparing to open the restaurant. We would mainly go to Brittany for inspiration. We were probably 3 or 4 and this was before the big international travel. I remember collecting and eating winkles and oysters.

What are your first memories of the restaurant?

We were around the restaurant the whole time – very much like many other family restaurant businesses. I completed a work placement at a three-star family restaurant in France, and it was exactly the same. The whole family lived and worked there, and the kids were part of the furniture.

What was your first job in hospitality?

We used to get paid to forage various ingredients. So, for winkles we would get paid £1 a kilo and then £2.50 a kilo of velvet crab. However, being a kitchen porter was my first proper job at 13. That was washing pots in the restaurant with dad. 

Was foraging and growing your own always something you enjoyed?

Dad had a big garden and grew a lot of produce because back then we couldn’t really get all the produce we needed. We’d only get two drops from London a week so things like fresh herbs were tough to get hold off.

So, Rick was a chef growing his own well before the rest but out of necessity?

The restaurant was only open from Easter to October half term so we had to rely on local producers. That inspired dad to forage and grow his own. While ingredients constrict you in some ways, it also makes you be more creative with the produce you have.

When did you decide to be a chef?

I did lots of other things first. I went to university, I worked in the city and was offered a job there but there was something inside of me that said I needed to give cooking a go. I knew I didn’t want to just dip in. I wanted to give it my all for a period of time to really see if it was for me. I decided to do a year and that was 2004. The rest is history.

What do you love about the job?

I quickly realised I love being around people and that is what hospitality is all about. The kitchen is an outlet for my creativity and keeps me active, but it is also about discipline, which I need.

Which chefs have inspired you?

Fergus Henderson, Jeremy Lee, Mark Hix, Mitch Tonks and Nathan Outlaw. Often, it’s chefs who celebrate simplicity, British
seasonality and seafood. 

Do you have a favourite part of your job?

I love the variety. I could be filming one day, creating and testing menus for the restaurant another, visiting suppliers and then feeding 200 people at Cheltenham the week after.

How would you describe your cooking style?

I think your cooking style evolves. You start off wanting to be one thing but as you get older you appreciate the simplicity more. Mine is very much like my parents – British seasonal ingredient driven with the odd global twist from our travels.

Where did you eat out last?

At The Wolseley in London. I was filming a podcast with Theo Randall, so we grabbed supper there. It is always excellent.

Do you have a favourite restaurant to eat at?

Som Saa on Commercial Road. Thai with great British ingredients. Riva in Barnes is another beauty that isn’t well known but is a class act. 

Do you have a favourite country or cuisine?

Spain is probably my favourite place. It’s close and you have a broad spectrum of great Michelin restaurants and tapas bars, and it has great seafood and is so varied.

Any countries you haven’t travelled to that are on your list?

Mainland China.

Tell us about the The Seafood Restaurant Cookbook?

It came about because of our 50-year anniversary last year. It’s about where we’ve been and where we’re going. In there are all of our signature dishes so hot shellfish, fish and shellfish soups, turbot hollandaise but also dishes from the more modern eras. It’s a brilliant book and a real labour of love. There are wine pairings, pictures of our amazing suppliers and tips on how to tweak recipes for home.

Is there a great recipe you could recommend for summer from the book?

There is a great Fish Pie recipe and a wonderful Summer Pudding dish. Both are great for summer.

Extract taken from The Seafood Restaurant Cookbook by Rick and Jill Stein (Jon Croft Editions, Hardback, £35). Photographs © Rick Stein/Sam A Harris.

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

The post 50 Years of the Steins appeared first on Stir it up Magazine.

Love British Food founder, Alexia Robinson urges everyone in the industry from chefs and hospitality operators to retailers, brands and producers to get involved this year and help build on the initiative’s previous achievements.  “Over 25 years we’ve built a dynamic community who share our commitment to forge connections across the supply chain by sourcing, serving and selling British produce. Throughout 2026 we are continuing our mission to inspire, enable, and support the industry to Love British Food. “This year presents an exciting commercial opportunity for businesses to engage and champion British food to consumers. We have a formidable story and one with a proven track record of significantly increasing sales through British Food Fortnight promotional activity across menus and in-store. “Through sampling, meet-the-producer events and special offers, businesses can directly benefit from tapping into consumers’ recognition of British foods quality and taste. Together we can drive real change and increase awareness of the diverse and delicious food and drink that Britain has to offer.  It’s time to think big and capitalise on Love British Food’s rich heritage during this landmark anniversary.” David Scott, Director of Corporate Affairs at Morrisons, official retail partner of Love British Food, says: “Love British Food does a fantastic job championing the diverse and delicious food Britain produces, and we are incredibly proud to be their official retail partner.  “Their work over the last 25 years has had a deeply positive impact on both producers and consumers by putting homegrown quality front and centre. We are absolutely thrilled to celebrate this 25th-anniversary milestone with the team and look forward to an exciting, momentum-filled year ahead!”  

James Armitage, Marketing Director at Fresh Direct, Comments

James Armitage, Marketing Director at Fresh Direct, a leading supplier of fresh produce to the foodservice industry, says: “At Fresh Direct, championing British produce has always been at the heart of what we do, and our longstanding relationship with Love British Food reflects that shared commitment. As Love British Food celebrates its 25th anniversary, it’s inspiring to see just how far the movement has come in bringing the food supply chain together – from farmers and growers, through to chefs, caterers and consumers.“While our commitment to British runs year-round, British Food Fortnight gives us a moment in time to shine the spotlight on the quality, diversity and sustainability of food produced right here in the UK. It gives us an opportunity to celebrate the people behind British food and to reinforce why supporting local sourcing matters not just for provenance and freshness, but for resilience, livelihoods and the future of our industry. We’re proud to continue working alongside Love British Food as part of that journey.”  

Alexia adds: “We’ve created a robust movement, unique in being embraced by both industry and communities. We are the leading established promotion of British food in retail and hospitality.  And we connect directly with people across the country through British Food Fortnight, the national food celebration. This 25^th year is all about scaling the impact and providing practical routes to attracting new customers and enhancing sales through a shared call to action: ‘Make British produce your first choice.’ I encourage you to join us.” Further advice for retailers looking to take part can be found on the Love British Food website and Further advice for pubs, restaurants and food service can be found here: advice-for-pubs-restaurants-food-service

A key moment in the campaign will be Love British Food’s attendance at the Royal Three Counties Show in Malvern on Friday 12 June 2026, where sponsors and industry partners will be brought together to experience one of the UK’s flagship rural events, and discover the beating heart of British farming and food.  

Love British food change-makers

Continuing to grow the cohort of 214 Love British food change-makers, this year’s on-farm training day takes place at Madresfield Estate on 9 September. This ongoing programme enables industry professionals across the country to make changes to sustainable British sourcing.  A special silver jubilee edition of British Food Fortnight culminates in two National Harvest Services. Farmers will be thanked at Nantwich Cathedral. While a Harvest by the Sea in Devon will rejoice in our fishermen. Alexia Robinson will also be spreading the Love British Food message at important events such as Future Countryside at Raby Castle, Land Alive at Bath & West Showground in the autumn.  Activity is supported by a new procurement special series, Inside Britain’s sourcing story, highlights how sourcing decisions can strengthen domestic supply chains at scale, and showcases insights from public sector caterers in care homes, education, and the NHS. Back by popular demand, the  Get Seasonal podcast returns for a second series. Made by chefs for chefs, four seasonally focused episodes highlight the importance of supporting British producers within the food service and hospitality industries whilst promoting sustainable, British-sourced produce and creative ways to use it.    

Latest articles

Keep up to date with the latest news industry developments, success stories, advice and ideas across the catering and foodservice industry.

The post Love British Food celebrates 25-year campaign milestone  appeared first on Stir it up Magazine.

Breakfast is a missed opportunity for achieving our five-a-day

When it comes to breakfast, many of the UK are creatures of habit, reaching for the same options on a daily basis. Toast, porridge and cereal dominate the nation’s mornings – eaten by 2 out of 3 people every day – which is not surprising given the breakfast cereal market alone is worth approximately £3bn a year. In comparison, fruit only makes it into 6% of breakfasts while vegetables and beans feature rarely. A Veg Power survey also revealed that breakfast is very often overlooked as a meal opportunity to add veg to, with 73% of people surveyed rarely or never eating vegetables for breakfast. These findings together suggest that breakfast is a missed opportunity for achieving our five-a-day target.

Breakfast in Color isn’t about overhauling the morning routine, it’s about making space for something a little brighter. In its first year, the campaign focuses on the weekend, when time is on our side and breakfast can be something to linger over rather than rush through. The aim is to bring families together around simple, colorful dishes that are as enjoyable to make as they are to eat. The campaign will showcase a range of colorful, achievable dishes, from veg-packed omelettes and huevos rancheros to bean burritos, pancakes, yoghurt and fruit bowls, and veg on toast – each with simple recipes designed to inspire families to recreate them at home.

Dan Parker, Chief Executive, Veg Power, Commented

Dan Parker, Chief Executive, Veg Power, said; “We believe that breakfast is a huge opportunity for growth for fruit, veg and beans, while improving the nation’s diet due to their vitamins, minerals and fibre content. Too many of us are starting the day with something quick, beige and forgettable, when it could so easily be something fresher, more nourishing and a lot more colourful. Weekends are the perfect moment to slow down, get the family around the table and actually enjoy it, and when that becomes a habit, that’s when real change happens. After all, breakfast is better when it’s in colour.”

Latest articles

Keep up to date with the latest news industry developments, success stories, advice and ideas across the catering and foodservice industry.

The post Veg Power to Focus on Breakfast to Increase Veg, Fruit & Bean Consumption appeared first on Stir it up Magazine.

How to our senses shape how we experience food?

Every guest always eats with their eyes first, and that starts to shape their interpretation of how the dish tastes. Secondly, as each mouthful reaches their head, they get the aroma which again develops the guests’ thoughts on what they are eating. This can even go as far as how the food feels, for example: does the canapé leave residue on your fingers? What is the texture of the food? What is the temperature? The list could go on. To me, the best dishes are the ones that play on all the senses and allow the guest to be completely absorbed in the food.

How do flavour, texture & aroma guide your recipe development?

Everything must work together in harmony. Once I have a rough dish together, we taste it as a team and speak about what works well, does it look good? What can you taste? What can we improve? Sometimes we end up with a completely different dish than we first envisaged but ultimately, we create something that we love and think the guests will enjoy.

What techniques do you use?

Restraint would be the primary technique. I constantly question if elements bring anything to the dish, are they necessary? I enjoy experimenting, but the most important technique is tasting! We constantly taste every element, taste them together, taste them with our paired wine to make sure that what the guest receives in the dining room is the best that we can possibly offer them.

In busy catering environments, what practical steps help teams produce dishes that support scale?

Recipes and standard practices are a must. This allows you to consistently meet the standard and target set regardless of who is preparing the dishes.

Are there common mistakes that can be avoided?

It is very easy to dull flavour, texture and aroma. Something as simple as under or over seasoning could drastically alter the flavour, under or over cooking could alter the texture, food that is slightly past its peak or out of season may lose its natural aromas.

How can chefs help reconnect residents with past experiences and encourage those with reduced appretites to eat?

I see cooking and hospitality as a form of art and entertainment. The main objective is for the guest to enjoy their experience and forget about the daily worries of life, even just for an hour. I love to listen to stories of food that people have eaten, from the best street food all the way to their granny’s Lemon Loaf that they had on a Friday after school. If you can take these stories and turn them into a dish, you are creating something more than just dinner, you create a connection with your guests.

More advice and inspiration

Find more advice and inspiration around foodservice trends and menu inspiration.

The post A Sensory Approach to Cooking appeared first on Stir it up Magazine.

Pubs are having a tough time, one in eight are in financial distress and at imminent risk of going bust according to a report from Price Bailey, and their plight has not gone unnoticed. From Jeremy Clarkson highlighting the challenges of opening and operating his pub, The Farmer’s Dog, in the TV programme ‘Clarkson’s Farm’, to comedian Jon Richardson working to save the historic Plough pub in Fadmoor, Yorkshire, a rally cry to support these businesses can be heard across the country. There is even a movie called “Mother’s Pride” starring Martin Clunes due to be released this year about a family racing to save their struggling pub.

While times are undoubtedly difficult, it’s not all doom and gloom. Research from KAM Media reports that pubs still command the highest consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%), and pubs continue to fight back against the economic tide.

Why Pubs are the New Sporting Heroes

Recently, a report from PubAid has revealed that pubs provided £40 million for grassroots and community sports clubs over the last year. Over 6.7 million sport and activity sessions are powered by pubs annually. Football is the biggest beneficiary, with 76% of pubs supporting a football team or club. Staple pub sports such as darts and pool receive strong backing, while rugby is the fourth most popular sport.

Des O’Flanagan, co-founder of PubAid, says “Publicans support local sports teams because they care about their communities, but there are clear business benefits too. Nine in ten pubs report positive outcomes from backing community sport. Sport transforms a pub into a community hub. It drives midweek footfall, strengthens loyalty and builds reputation. 71% of publicans in the Pubs Power Sport report, say supporting community sport strengthens ties with their local community whether it’s sponsoring a football kit or hosting yoga in the function room.”

For pubs that want to get involved, Des suggests collaborating with teams already playing in the area, as many are looking for a meeting place as much as a sponsor. “It doesn’t have to be expensive – offering space, promoting fixtures or hosting a presentation night can make a real difference,” he says.

According to the PubAid, 68% of pubs say that limited budgets are the main barrier to doing more for sport. “Our advice is to make sport part of your trading activity rather than an add-on,” says Des. “Charity quiz nights, sponsored walks, raffles and tournament days can all raise funds while driving footfall.”

Showing live sport also increases footfall and sales. This year’s FIFA World Cup, taking place from Thursday June 11 to Sunday July 19, offers pubs huge potential to increase footfall and drive revenue. The report shows that 70% of pubs showing live sport have increased their support for community sport.

At the Royal Dyche in Burnley, live fixtures are screened inside and out, including grassroots and women’s games. Local darts and pool teams bring people together, and they host a regular free pool sessions on Mondays. On Thursdays, the pub hosts Turf Talk, a relaxed meet-up held in partnership with Burnley FC in the Community.

The team also transformed their beer garden into “Little Longside”, a scaled down version of a historic Burnley FC stadium stand, complete with a mini football pitch and club seats. The venue became an instant hit as supporters could sponsor their own seat, with proceeds going to Burnley FC in the Community’s Mission Possible campaign. By the end of last year, the initiative had raised £1,500 and formed a waiting list stretching into 2027.

The Malt Shovel in Selby started with two football teams which has now grown into a 20-team football club, with 300 registered players. The pub supports football, darts, pool, dominoes, netball, cricket and golf. It provides free hot meals after matches, funds coaching qualifications and maintains local pitches through a volunteer group of regulars. Its annual football gala raises funds for charities such as Selby Hands of Hope and Macmillan Cancer Trust. Publican Paul Dixon says the pub’s role is simple, “We started with football, but what we’ve really built is belonging.”

Local Communities Saving Pubs

Under the government’s £5 billion ‘Pride in Place’ programme, communities are being encouraged to take over derelict pubs. Plunkett UK, a charity which supports rural community-owned businesses across the UK, welcomes the funding but feels that some rural communities have been left behind. James Alcock, chief executive, says “The funding will provide a much-needed boost, but we are concerned that rural communities have once again been overlooked”.

The charity provides practical support for communities wanting to take over their local pub, providing specialist business advice, training, webinars and toolkits. Their advice is to consult the neighbourhood first. “By doing so, you will understand the level of support, what people would like the pub to offer and whether they are willing to invest. Next, form a steering group. Although the idea may begin with one or two individuals, involving a wider group quickly shows that the project is genuinely community-led and inclusive. The steering group’s role is to test local support, assess viability and begin shaping the vision,” says James. “Local communities need to register an ‘Asset of Community Value’ (ACV), a process which is overseen by the local council and gives the asset a degree of protection. This means it can’t be sold, converted or demolished without giving the community a chance to purchase it for local benefit.”

Plunkett guides groups at every step of the project and they are encouraged to become members, which gives them access to a package of information whether they are at start up stage or have been trading a while.

For community-owned pubs, Plunkett recommends providing a wide range of services and amenities, stimulating the local economy through using local suppliers, creating employment, training and volunteering opportunities and operating environmentally sustainable initiatives.

Becoming More than ‘Just a Pub’

Plunkett encourages pubs to adopt a model of being ‘more than a pub’, providing a range of services such as a shop, café, post office or library and holding events such as “Books at the Bar or “Poems and Pints”.

This is something that Pub is The Hub, a not-for-profit organisation, helps pubs to develop. The organisation’s research found that for every £1 spent investing in the provision of services and activities in the pub, an average of £8.28 of social value is created. John Longden OBE, chief executive, says “Social value measures the added value an initiative brings to society. Pubs support community cohesion, job security, wellbeing, increased social interaction and resilient communities.”

Services and activities help to attract new customers to engage with pubs more regularly. Some activities such as music, gardening clubs or repair cafés can lead to new opportunities such as extra food and drink sales during quieter sessions.

Pub is The Hub’s team of expert regional advisors can provide advice to publicans to help them set up their own diversification project. This can be anything from village stores and community cafés to allotments and activities such as travelling theatre or craft events. John adds “Many pubs that offer services such as a village store, community café or allotment find they and their team are able to balance both effectively. As many services are housed within the main pub building, team members are able to work across both.”

Pub is The Hub helped publicans Rhiannon Metters and Jason James who run The Halfway, Tal-Y-Coed, Wales, open a village store and a marquee to hold events. The pub is the heart of this rural community, where many people including farmers, live and work alone. Rhiannon says “It is so important that we support local people ensuring they do not feel isolated and alone. The pub village store is a support for people here, as the nearest supermarket is 20 minutes away. The marquee has become a space where we run local courses such as CPR, first aid and craft workshops to help bring people together.”

At The Lion at Ickleton pub, near Saffron Walden, Cambridgeshire, a community café was opened to help people connect and socialise. Pub is The Hub provided help and a community services fund. Run by volunteers, the café has become an important meeting place for families, friends and those living alone who want to meet new people and the number of customers continues to grow. Lizzie Molloy, Community Cafe Lead, said: “The response to our café has been overwhelmingly positive. It’s been lovely to see so many friendly faces enjoying coffee, cake and a chat together.”

Tackling Social Isolation Head On

Research from Pub is The Hub showed that pubs help people overcome social isolation and replace the loss of services in rural and deprived areas. The organisation has created a “Join Inn – Last Orders for Loneliness” initiative, giving pubs advice on activities to bring individuals together. Pubs might be eligible for a grant associated with community services via Pub is The Hub.

The team suggest promoting your premises as a community space to attract a broader audience in addition to your current customers. Initiatives include making space available for a community garden and holding a regular farmers’ market in your car park.

Loneliness isn’t just confined to rural areas. Mick Dore, manager of Young’s pub The Alexandra in Wimbledon, south west London, started up Meet Up Mondays to combat loneliness. He offers a couple of hours of free tea, coffee and sandwiches on a Monday, encouraging those in the local area to drop in.

The concept has now spread across the country. At The Albert Arms in Esher, Surrey, Meet Up Mondays takes place weekly between 3pm to 5pm. Tom Woodard, publican, says “Anyone can come along and have tea or coffee with cakes for no charge. There is a donation box where people can leave money if they want to, and every six months they donate the money to charity. Most people are on their own and they get to know each other. On the back of it, they socialise with each other and attend events such as our Friday night music gig. I wanted the pub to be part of the community, and this is a great way of doing it. A byproduct of it is that the group comes into the pub at other times. We don’t just get locals, but from nearby towns as well. Once we started, the word spread far and wide.”

More advice and inspiration

Find more advice and inspiration around foodservice trends and menu inspiration.

The post Raising the Bar in Tough Times appeared first on Stir it up Magazine.

Based in Kidlington in Oxfordshire, Buttercup Sandwiches has withstood it all and continues to provide made-to-order sandwiches, buffets and banquets to consumers and businesses within an 8-mile radius.

Homemade Classics That Keep Customers Coming Back

“My mum was a great baker, so food was a big part of my childhood, and it was always an area of interest when I was thinking of a career,” says Jayne. “I think our success is based on our personal approach. People like to know who’s making their sandwich, they enjoy the care we put into each and every one and the personalisation. We have one price so whether you order plain cheese or something a bit more creative, customers can pimp theirs up exactly how they want them at no extra cost. It’s definitely a key reason why our local customers keep coming back.”

While in many cafés and sandwich shops some of the more traditional fillings such as cheese and pickle are being overlooked in favour of international flavours, Jayne explains that her customers seem to buck this trend. “We have a wide selection of different flavoured chicken fillings and are always running specials, but our customers tend to stick to the British classics. Toasted paninis are probably the biggest innovation our customers have taken to. Our tuna melt with red onion is one of our top sellers. I use a wide range of Country Range products, including a variety of the seasonings, sauces and condiments. The Country Range Small White Baguettes are also a terrific product that are easy to use and store.”

From Setbacks to Sweet Success

Prior to covid, Jayne had a team of four, but as the majority of her custom was supplying workers from other businesses, the pandemic hit them hard. To make matters worse, not long afterwards her premises were sold with the new landlord providing no notice and locking them out. This left Jayne at a crossroads.

“I knew finding new premises and moving into them was going to be a massive job and expense and with three grandchildren, I seriously thought about whether it was time to pack it in. In the end, my love of the work and my long-standing customers made me realise I wasn’t finished yet.”

With just herself making all the food and one delivery driver, it’s never been as busy for Jayne but ever the entrepreneur, she is not resting on her laurels. “The buffets and banquets are definitely growing again so that will be a focus this year, but I am also going to start offering cakes and desserts. We already offer freshly baked cookies, which have been selling well. Sweeter options have definitely become affordable treats so I think they could be a business booster.”

More news and inspiration

Find more advice and inspiration around foodservice trends and menu inspiration.

The post Buttercup’s 26-Year Survival Story appeared first on Stir it up Magazine.