There aren’t many ingredients that can make the journey from speciality product to pub-menu regular quite like halloumi. Once primarily associated with Cypriot and Mediterranean cooking, halloumi is now everywhere. It’s grilled for salads, stacked into burgers, tucked into wraps,…
Food has an extraordinary ability to take us backwards. A particular pudding can remind us of childhood. A packet of sweets can bring back a school lunchbox. Even the sight of a buffet table can transport us instantly to family…
For a long time, the language of healthy eating was largely about restriction. Low fat. Low calorie. Reduced sugar. Smaller portions. Products and menus regularly told customers what had been removed, and choosing the “healthy option” often meant choosing something…
Some food trends come and go. Mediterranean flavours don’t seem to. From bustling city cafés to hotel restaurants and pub menus, ingredients like feta, halloumi, olives and extra virgin olive oil have become everyday staples rather than occasional additions. What…
For years, food trends were driven by novelty. Operators competed to launch the newest concept, the boldest flavour combinations, or the most visually unexpected dishes. In 2026, the mood feels different. Consumers are still looking for excitement, but increasingly they…
In foodservice, the pressure to respond quickly is constant. New ideas emerge, customer preferences shift, competitors evolve, and the industry moves at pace. The instinct to react is understandable. Staying relevant often feels like staying responsive. But speed, on its…
