“Islands Chocolate was the best I'd had in years. After meeting the team, I knew it had to be part of our hot chocolate relaunch. We share one mission: to bring realness, true craftsmanship, provenance, and sustainability back to food.” - ROY LEVY, GAIL' s BAKERY
As we open 2026 with our first seasonal Café Life , a clear picture emerges. Across both high-street and independent operators, there is incredible innovation – whether it’s hot and cold drinks, food options or dessert trends and Instagrammable-friendly content.
This is highlighted by our packed ‘Coffee roasters/ suppliers’ & ‘Syrups/flavourings/drinks’ features. Data indicates that custom is getting younger, expectations for quality are on the rise, while the experience is just as important as the product being served.
LIFESTYLE
4-22 Dalla Corte / Comelle / Cornish Bakery / Little Sourdough Kitchen / Pipp & Co / Vegware / Faema / Costa Co ee / Taylors Oxford / Rhea
And where can you learn more about what the best operators are up to? At shows and events, of course. Which is why we have a remarkable four previews in this issue, along with all our regulars.
Enjoy!
Alex Bell - Editor
34-40 Curious Roo / Seattle’s Best Co ee / Lincoln & York / The Forum
Dalla Corte UK&I is expanding, opening a central hub in Southwark. We caught up with Ari Huecherig, sales and partner manager, and Marzia Viotti, coffee excellence manager, to learn about the vision for 2026.
Tell us about the new London showroom and its key functions?
AH: The idea for a Dalla Corte showroom x café space was sparked during a chat at the SCA UK Barista Championship finals last July. The team discussed how cool it would be to have a showroom that encapsulates the brand and coffee community in London and further afield.
MV: We are also excited about potential beyond the UK. Because of its central London location, the Dalla Corte showroom x café space can easily become a European – and even global – hub on an international level.
There are so many functions of this space, running alongside our flagship showroom in St Albans to showcase our range of espresso machines and grinders – and in a live café environment to see the equipment in action. Our vision is a place where the coffee community can host events and celebrate an incredible culture. As for the showroom, it’s fully functional for training and education.
Kavi is a key partner – tell us more.
Specialty coffee is riding a real wave. How is Dalla Corte capitalising?
MV: All our equipment – from espresso machines to grinders – is designed for the specialty coffee community. Our machines can completely tailor recipes, so you can adapt and enhance flavour profiles, and generally optimise coffee coming from all these amazing regions around the world.
Take our latest innovation, Zero Plus. It incorporates Digital Flow Regulation (DFR) technology, making it possible to customise different recipes – and save up to 50 at any one time. Our R&D team in Italy also worked on the launch of the Steam Maestro last year, a supercool automatic steam wand that makes milk frothing one less thing for baristas to think about. All they have to do is set the temperature, adjust foam texture and save the recipe. It was designed to be compatible with all milk types –achieving perfect results every time.
AH: Kavi is this amazing café in Winchester, owned by six-time UK Latte Art champion Dhan Tamang. Over the past year, he has become a global brand ambassador for Dalla Corte, joining us at UK Barista Championship events and international trade shows. Dhan has valuable experience in running cafés and is hugely known in the industry – he’s already got a Dalla Corte Zero Barista espresso machine at his Winchester site, and was looking to expand into London, so it was a natural fit.
At the core of Dalla Corte in supporting baristas and the specialty coffee community is our patented multi-boiler technology. These independent brewing units ensure temperature control and thermal stability for taste, aroma and flavour.
AH: Of course, it’s not just about buying Dalla Corte equipment; we provide ongoing support and maintenance to ensure customers get the most from their investment. This includes monthly technical training for engineers, which takes two forms: refresher courses for in-house engineers at Dalla Corte and Franke Coffee Systems UK&I, as well as those for third-party engineers across the nation. It gives our partners
extra confidence around selling and maintenance – and reassures the end customer that they’ll receive expert support when needed.
What more can we look forward to from the business in 2026?
MV: We have our second year of sponsoring the SCA UK Barista Championship, providing Zero Plus espresso machines to the competition at each regional heat and the finals. I’m also certified to deliver SCA training courses, including Q Grader training, at both our St Albans showroom and new showroom x café space in London.
AH: Then, as well as continuing to support partners and customers –alongside delivering technical training sessions each month – we’ve got a range of regional events to attend and exhibit at. This includes the Dublin Coffee Festival (10-12 Apr at Royal Dublin Society). Something really exciting to announce as well is that we are sponsoring the Bristol Coffee Festival on 12 September 2026 at Bristol Beacon – with content king, James Hoffmann, scheduled to appear.
Comelle has launched the Soft Serve Forecast 2026 – revealing a market of opportunity for operators this spring & summer.
"Sweet and salty combinations are on the rise. Think salted vanilla sweetcorn, miso almonds and pickled pineapple."
NEW CHAPTER
The UK soft serve sector is now worth £1.6billion1, with 70% of consumers enjoying ice cream and soft serve out-of-home at least once a month2, and sales growing year-on-year. A new industry trends guide from Comelle, Soft Serve Forecast 2026, highlights the flavours, formats and experiences set to reshape soft serve, shakes and frozen desserts across the UK.
Designed for out-of-home operators, the forecast is being released in two seasonal bursts. The first Spring/Summer guide offers practical inspiration for menus in the hottest months, when sales of soft serve and ice cream are often an essential revenue stream for operators.
A follow-up Autumn/Winter edition will explore trends during colder months, which is becoming an increasingly popular time for consumers to head indoors and seek out mini-indulgences. With innovative flavours and toppings increasing potential soft serve selling prices by up to 150% in parlours and casual dining, and up to 280% in restaurants, the guide is an essential for businesses looking to capitalise.
Key spring/summer takeaways:
● Flavours to explore: Hyper-seasonal fruits, including gooseberries, rhubarb and peaches, sour citrus and global-inspired flavours, nostalgic 90s-inspired options.
● Formats to trial: Mini portions, soft serve flights, tasting platters and trays, limited-time specials.
● Daring drinks: Soft serve in shakes, floats, bubble tea, tea lattes and cocktails
● Healthy indulgence & sustainability: Incorporate nutritious ‘functional’ ingredients like turmeric, protein powder, nuts and seeds, fruits and yoghurt, or upcycle for playful toppings.
RETHINKING BOUNDARIES
Once associated solely with 99 Flakes and children-focused cones, soft serve has become a premium, globally inspired and highly-personalised experience. Consumers now expect bold and adventurous flavours alongside familiar favourites.
Hyper-seasonal fruits such as gooseberries, rhubarb and peaches are appearing with tropical staples like mango and passionfruit, while sour notes – from lime and grapefruit to tamarind – are adding excitement and novelty.
Sweet-and-salty combinations are also on the rise.
Think salted vanilla sweetcorn, miso almonds and pickled pineapple – challenging operators to rethink traditional flavour boundaries. Nostalgic 90s-inspired favourites such as bubblegum, red velvet and tutti frutti are gaining traction with adults seeking indulgence and childhood memories, often enhanced with cereal toppings like Lucky Charms, Pop-Tart crumbs or Cheerios.
Presentation and texture are key to creating memorable, shareable experiences. Multi-sensory serves featuring chewy gummies, boba balls and marshmallow fluff are increasingly popular, while ‘reveal domes’ and overdressed cups allow for dramatic, Instagram-ready presentation.
Diverse carriers – including trays, cookies and even taco shells – enable experimentation with portion size, sharing formats and playful offerings. Soft serve is influencing drinks too, appearing in shakes, ‘dirty sodas’, floats, tea lattes, bubble tea and cocktails, creating opportunities for premium, indulgent experiences in the beverage space.
MICRO MANAGING
Sustainability and creativity intersect with upcycled ingredients, transforming broken cones, past-their-best pastries or dried fruit into visually striking, flavourful toppings. Meanwhile, mini portions, tasting flights and limited-time specials tap into the ‘snackification’ trend.
The report highlights the growing importance of ‘micromoments’ – small, experience-led occasions that go beyond simply eating. Soft serve is being used to create a sense of occasion that matters to customers. From families looking for an after-school treat to friends sharing dessert formats or visitors at festivals and attractions. Limited-time serves and themed formats are proving particularly effective.
This shift is also changing when soft serve is consumed.
With more adults seeking informal, cost-effective and flexible ways to socialise, it is becoming part of evening food culture, replacing the need for traditional three-course dining with indulgent, experience-driven treats enjoyed later in the day across cafés, pubs and casual hospitality venues.
Lakeland Dairies’ head of food, Paul Jennings, said: “Soft serve is no longer just a quick treat solely from an ice cream van – it’s a premium and profitable category. Operators who embrace this can differentiate their offer and capitalise on a market that’s bigger and bolder than ever.
“We’re delighted to launch our first ever trends forecast in two seasonal releases, giving the inside scoop on flavours and formats that resonate with diners. We hope our 2026 insights will inspire operators who are willing to step outside the box and offer something a little different.”
Comelle is part of Lakeland Dairies, a 100% farmer-owned Irish dairy cooperative, with over 130 years of history rooted in natural and sustainable production. To download the trends forecast, visit: shorturl.at/Li1Rr 1&2 Cicana 2025.
Success Serve STOCK
TASTING
9 out of 10 consumers prefer Comelle for its creamy taste & texture **
On the RISE
Cornish Bakery is enjoying remarkable growth, with new projects reflecting a business driven by ambition.
SIX APPEAL
Cornish Bakery founder and CEO, Steve Grocutt, remains positively bullish in the face of ‘lack of proper leadership from the UK government’, as the fast-growth company reported another record year in accounts ending May 2025. The independent bakery recorded a 24% increase in sales to
£36.4 million, showing a 32% increase in EBITDA of £4.5m.
Another six bakeries in key locations have been added in the past six months, with Grocutt revealing that records are continuing to be regularly broken, following its biggest ever sales week over the 2025 Christmas period. The independent operation also reports its highest levels of team retention, backed up with another ‘Outstanding’ accreditation in this year’s Great Places To Work survey.
The ambitious expansion includes the company’s first ever bakery in Wales, its largest site to date, and the launch of a significant concept – ‘RISE by Cornish Bakery’, marking the next evolution of the business.
The openings are in Newbury and Lincoln in March, Betws-y-Coed (Wales), Gunwharf Quays (Portsmouth)
and Wells in April, with Witney in May – more will be announced soon. A significant total of £3.5m is being invested, alongside a further £500,000 dedicated to refurbishing four existing bakeries in West Bay, Lyme Regis, Ambleside and Bourton-on-the-Water.
DETAILED APPROACH
Each bakery will feature a bespoke design philosophy, with unique colours, textures and architectural features, tailored to the building it occupies, the heritage of the surrounding place and local community.
Betws-y-Coed, on the eastern edge of Snowdonia, marks the independent company’s first footprint in Wales –as well as its largest ever property. The area is incredibly popular with ramblers, climbers and cyclists.
Betws-y-Coed will also introduce
Cornish Bakery’s significant new brand extension, ‘RISE by Cornish Bakery’. This represents an evolution in both product and service experience. These licensed bakeries will expand traditional coffee and bakery offerings to include additional small plates designed for brunch, lunch and early evening dining.
Guests can enjoy Cornish beers from Harbour Brewery and wines from Camel Valley Vineyard alongside the enhanced menu. The ‘RISE by Cornish Bakery’ locations will also feature larger, more immersive spaces, including bakeries spanning up to 3500 sq ft, venues accommodating up to 196 covers, and one site extending across three floors with regularly changing curated art exhibitions.
“Customers are enjoying our products and service with all categories in like-for-like growth and our Net Promoter Score (NPS) growing to 69,” said Grocutt. “Coffee is our outstanding performer, with our recently announced move to Cornish B-Corp Origin already reaping rewards.”
LACK OF SUPPORT
The first Cornish Bakery was in the quaint harbour village of Mevagissey. “This mother-ship super brand keeps on giving, and we fully intend to continue to celebrate the quality and craftmanship of Cornish artists, designers, furniture makers and food and drink creators by building each and every one of our new bakeries differently right across the country,” continued Grocutt.
Cornish Bakery currently estimates that it feeds over £10m of spend back into the regional secondary economy via its bakeries within the county, and its supplier relationships – including coffee, producers and ingredient
providers, design and PR companies, as well as artists and creatives who supply each new and refurbished bakery with bespoke products and designs.
Turning to the current unease in the hospitality trade, Grocutt reflected: “We’ll have 79 bakeries open for business by spring 2026 and just keep on breaking new ground. However, it is far from easy. This government needs to show proper leadership for the High Street and for hospitality at large. They need to stop lying to us and provide stability.
having a coffee in a pub or a meal in a coffee shop, yet the government just do not understand this.
“This [business] rates situation is a complete disaster, and they will need to change it again. Hospitality is hospitality. The difference between a pub, restaurant, bakery or coffee shop is not what it used to be and continues to be blurred. Customers are used to
“The nerves around the autumn Budget need to stop. I currently see a year of two halves: in the first, postBudget calm to get things done. And in the second, holding back to see if we get taxed again. This ceaseless instability and uncertainty is killing off hospitality and just making everything more expensive for customers. The current trajectory for our wider industry under this government is simply unsustainable. It does not need to be this way,” concluded Grocutt.
Future stars of London
Phil Howard & Julian Dyer have taken on Little Sourdough Kitchen with an innovative young team in tow, helping to preserve a community favourite.
SAME VALUES
Little Sourdough Kitchen on Munster Road, Fulham, is an artisan bakery that has quietly served its community for the past eight years – and is now entering its next chapter, following the acquisition by chef Phil Howard and restaurateur Julian Dyer, alongside a new on-site leadership team.
Anna Konig and Ben Costello have already been recognised for their talent. Konig worked with Howard at Elystan Street before undertaking extensive stages and moving into baking full-time. Costello joins from FARRO Bakery in Bristol and has spent a decade earning a reputation as a truly exceptional talent.
Howard said: “Anna and Ben
represent the future of this artisan bakery. They are young, talented and will evolve the product following a strong ethos, using unique, varied, local and sustainable ingredients.”
The bakery remains rooted in the same values that have made it such a fixture of the neighbourhood: small-batch baking, exceptional bread and viennoiserie and a humble, community-first approach. The original team has been retained in full, the core
menu preserved, with new additions and refinements showcasing the exceptional results using only English, and mostly heritage, grain.
IF IT AIN’T BROKE…
Dyer is local and has been visiting Little Sourdough Kitchen for years.
Conversations with the previous owner began organically, initially around producing more focaccia for Dyer and Howard’s pasta-focused
restaurant group, NOTTO. When it became clear the owner was planning a return to Italy and looking to sell, the opportunity presented itself.
“It was already an excellent bakery, that was the point. This wasn’t about changing something – it was about protecting it, supporting it, helping it to develop and expand,” said Dyer.
Little Sourdough Kitchen remains firmly artisan, with the menu intentionally limited. Bread is the hero, alongside a pastry offering. A mix of the familiar and new – such as Brunsviger, a Danish classic, and Heritage Loaf, using spelt, einkorn and rye – showcase
the vision of impeccable products, crafted using quality ingredients, sourced from English suppliers such as Bruern Farm and Shrub.
Designed by Claire Nelson, with Ollie Marks (brother of Perilla’s Ben Marks) overseeing the cabinetry and woodwork, the refurbished bakery features natural materials, earthy textures and a bright yellow palette –light, warm and energetic, in line with the new branding, reflecting the site’s spirit rather than overpowering it.
From 1 March 2026, LSK has opened seven days a week.
More than just doughnuts at Pipp & Co
Award-winning artisan baker Pipp & Co is reaching further into the retail market with a new pastry line-up.
Best-known for doughnuts, Pipp & Co manufactures all products in Swindon, has a popular café in central Bristol and sells into trade and wholesale, as well as direct to customers at farmers markets across the South and South West.
Until now, most of its sweet and savoury pastries have been available only to trade and wholesale, with just doughnuts and cruffins sold direct to customers.
But the bakery is stepping up a gear, putting more into retail. This January alone, three new baked products were launched – a butterscotch & pecan knot, a plain croissant and an almond croissant – which are available for all.
All Pipp & Co’s products are made from natural ingredients, with no artificial additives or preservatives
– there are no hydrogenated fats, palm oils or GMOs. The business is committed to small-batch production and handcrafted quality, recently winning a national food award for one of its vegan doughnuts.
Betina Evangelista, who co-owns Pipp & Co with husband Mario, said: “Following strong demand, we’re expanding our retail offering for the first time, beyond our doughnuts and cruffins.
“Our new butterscotch & pecan knot, and two croissants – all made from hand-crafted pastry – will be available online, at Pipp & Co market stalls and our artisan van
across the region. This marks a new chapter for us and is part of a broader expansion, as we move way beyond our original doughnut offering.”
Pipp & Co has also diversified into producing breakfast cereals.
Find out more at pipp.co.
Across the pond!
Eco-Products is launching environmentally responsible packaging products in the UK, with valuable support from Vegware.
NEXT STEP
Eco-Products®, a certified B Corp and leader in environmentally responsible foodservice packaging, is officially launching in the UK.
The Eco-Products portfolio of reusable, recyclable and compostable packaging is available through UK-based Vegware, a sister company.
For more than 30 years, EcoProducts has been redefining what is possible in foodservice packaging in the US. From stadiums and universities to cafés and caterers, it partners with
organisations to deliver practical solutions and support waste diversion goals.
Eco-Products has been active in Europe since 2017, building a strong customer base with a growing portfolio of compostable, recyclable and reusable packaging. The UK launch marks the next step in expanding access to this proven range, supported by local expertise and service through Vegware.
“We’re excited to officially launch Eco-Products in the UK,” said Wendell
Simonson, general manager of Eco-Products. “As in the US, demand continues to grow for products and services designed to help the foodservice industry meet its sustainability goals. Working closely with the Vegware team to support customers in their home market is
"As
something we really look forward to.”
“We’re seeing strong customer interest in reusable and recyclable options alongside compostables,” said Helen Mathieson, managing director at Vegware.
“Partnering with Eco-Products allows us to offer proven designs, reliable performance and a joined-up approach to packaging that fits the realities of today’s foodservice operations.”
The Eco-Products UK portfolio includes:
● Reusables, including the new Veda™ collection – durable, highperformance products designed for closed-loop reuse systems.
● Recyclable products, such as hot and cold cups compatible with UK recycling streams.
● Compostable packaging designed for industrial composting.
Together, these products offer UK operators practical, highimpact solutions for managing packaging responsibly across every service model.
Through this partnership, UK customers gain access to a broader range of highperformance packaging.
As a Certified B Corp, EcoProducts meets the highest verified standards of social and environmental performance, transparency and accountability.
Visit ecoproducts.com/uk.
Wizard of Oz!
The partnership between the iconic Italian company FAEMA and World Barista Champion, Jack Simpson, is a meeting of minds, talent and technical skill.
REFRAMING THE ROLE
FAEMA, the Italian espresso brand from the Cimbali Group, has enlisted 2025 World Barista Champion, Jack Simpson, as its new Global Brand Ambassador.
FAEMA is an icon of Milan since 1945, with this partnership underscoring a commitment to honouring heritage, while shaping the future of coffee craftsmanship in collaboration with the world’s most influential baristas.
At its heart is FAEMA’s ‘I’m a Barista’ campaign, launched at the London Coffee Festival in May 2025. The initiative celebrates the skill, creativity and human stories behind every cup, reframing the barista as a cultural icon and spotlighting why professionals continue to choose its machines like the E71E and President GTI, for their versatility, cutting-edge technology and performance, as well as the E61 – a timeless symbol of FAEMA heritage.
Melbourne-based Simpson brings over a decade of experience, having begun his career at the age of 16 in a small café. With the evolution of the global coffee landscape
and producers, cafés are adopting a variety of processing methods and advanced technologies – and he represents a new generation of baristas who are curious, disciplined and community driven.
“I think we have seen a shift over the past few years in the barista role,” said Simpson. “Café owners now expect a much higher level of skill from the people they employ. What was once considered an entry-level position has evolved into something requiring significant expertise and knowledge of coffee – from understanding bean selection and brewing methods to maintaining consistency at scale.
“At the same time, baristas are having to adapt to increasing automation. With brands such as FAEMA advancing bar-side technology, we can deliver consistently high-quality coffee at a faster pace. This places greater emphasis on technical skill and the ability to deliver a strong customer experience.”
But what about the argument that increased tech takes away that crucial element of human connection?
“Automation is an inevitability across most industries, and coffee is no exception. For us baristas, it can be a powerful tool, delivering faster and more consistently, reducing the margin for human error. That said, not all equipment is equally effective, so it’s important to choose the right tools for the job.
“As to whether automation removes the human element, it depends on how it is used. Using the right
"The starting point is authenticity. Operators need to put their individual stamp on service."
technology actually creates space. It frees up time to focus on the finer details that might otherwise be lost in a fastpaced environment. By incorporating emerging, cuttingedge innovations such as those used in the FAEMA E71E and President GTI machines, I can give more attention to every cup of coffee, while preserving the authenticity of a handcrafted experience. It also gives me more time for meaningful interaction with customers.”
SPECIAL TIMES
It’s not just technology and skill-sets on the improve – the consumer desire for specialty drinks is inescapable.
“Coffee is increasingly being blended with other ingredients, alongside a growing presence of infusion,” continued Simpson. “Personally, I am something of a purist and tend to prefer coffee on its own, but this expanding variety and deviation from tradition is playing an important role. It creates an ideal gateway for first-time coffee drinkers, encouraging experimentation and helping to broaden appeal to a wider audience.
“And in the face of such a competitive market, the starting point is authenticity. Operators need to put their individual stamp on coffee service. Anyone can set up a ‘cookie-cutter’ café, and many have, but long-term success comes down to what genuinely sets you apart from the others. That could be your service, product offering or even the atmosphere you create. Whatever it is, there needs to be a clear motivation for customers to choose you over someone else.
“For example, until recently in Australia, simply serving specialty coffee was enough to differentiate yourself. Today, that has become the baseline. Operators now need to think more strategically about how they stand out. But at the heart of it all has to be a genuine passion for the drink itself, because it’s coffee that brought us all here in the first place.”
GOING GLOBAL
In terms of the future, Simpson’s outlook is one of optimism, with a sprinkling of uncertainty.
“The global rise of specialty coffee has driven demand, elevated quality and pushed prices higher, benefitting farmers and producers. They also face increasing challenges from climate volatility. Predictable growing seasons are a thing of the past, replaced by erratic weather, sudden storms and extreme fluctuations. It’s now common to see fruit, flowers and new growth on the same tree at once – a level of unpredictability that makes long-term planning difficult and threatens stability across the supply chain.
“But trends are emerging both at origin and in cafés. Countries like Colombia are experimenting with innovative processing methods, and I expect others to explore techniques beyond traditional norms. Back in cafés, new
technology and tools help baristas control variables, maintain consistency and deliver the best possible coffee. Together, these developments – from creative approaches on the farm to precision in the cup – will shape a future that balances innovation, sustainability and quality, ensuring coffee continues to evolve while staying true to its roots.”
To recognise the partnership with Simpson, FAEMA has planned a series of global initiatives throughout 2026, sharing knowledge and showcasing the artistry of baristas using FAEMA machines. The tour begins in the rapidly growing Asia-Pacific (APAC) region, with numerous activations including appearances at major industry events.
Cimbali Group managing director, Frédéric Thil, said: “Jack Simpson embodies the creativity, craftsmanship and passion that have defined FAEMA’s identity for over 80 years, a brand that has built its story through innovation, espresso culture and a vision of the barista as the protagonist and guardian of this heritage. Launching in Asia-Pacific but with a global outlook, the initiative will give baristas a voice, foster knowledge sharing and celebrate the cultural value behind every cup, through content, events and experiences that connect the global barista community, paving the way for further activations in other strategic markets.”
King Charlie!
Congrats to the Wakefield barista crowned Costa Coffee’s best in UK & Ireland.
TALENT ON SHOW
Charlie Denton of Costa Coffee’s Wakefield Drive Thru store has been named the 2026 UK and Ireland Barista of the Year.
Denton has worked with the business for six years, and impressed judges with his creativity, technical skill and passion. Competing against 11 other finalists, he claimed top spot at the Victoria Warehouse in Manchester.
Over 3-4 February, the 12 finalists faced a series of rigorous technical and creative challenges. The competition concluded with the creation of an original speciality drink using Costa Coffee’s signature Mocha Italia blend.
Denton’s dedication to consistently crafting high-quality beverages with
extra care, combined with his speciality drink – the Caramelised Banana and Date Latte – set him apart.
“Winning Costa Coffee’s UK & Ireland Barista of the Year is an incredible honour and something I’m hugely proud of,” said Denton. “The competition pushed me creatively and challenged me to showcase everything I love about coffee, and it was an honour to do this alongside some amazingly talented baristas.
To represent Wakefield and my store makes this even more special, and this win truly belongs to my team as much as it does to me.”
Shani Wallace from Orpington was runner-up, with third place going to Brandyn Kazali from Crowthorne.
GLOBAL QUEST
Marta Slipczuk, core skills trainer at Costa Coffee and head judge at the Barista of the Year 2026 competition, said: “This year’s finalists demonstrated extraordinary skill, creativity and passion. Charlie stood out not only for his technical expertise but for the care and creativity he put into every drink. It’s a joy to celebrate the talent and dedication of our baristas, who continue to raise the bar.”
The competition is in its 16th year, reflecting the brand’s long-standing commitment to craft, consistent quality and developing baristas who
are experts in everyday coffee rituals. The event is open to all Costa Coffee baristas, offering them a platform to showcase their technical skills, knowledge and passion.
Denton, Wallace and Kazali will now represent the UK and Ireland at the Global Barista of the Year final in March, competing against top baristas from India, the UAE, Poland and China.
Experience & taste
Taylors Oxford is a pioneer in café and catering development, operating nine sites. Now growing its brand through expansion, quality coffee and a healthy food offering, CEO Juri Vahala takes us on the journey.
Talk to us about the new café, as it’s different from your other sites. We are excited to be part of Oxford North because it represents where the city is heading. This is not just another site for us – it is a long-term investment in a new community built around science, innovation and high-quality public space.
Oxford North is being delivered by Oxford North Ventures – a joint deal between Thomas White Oxford, the development company of St John’s College, Ontario Teachers’ Pension Plan
and Stanhope. From the outset, it was clear that the ambition went beyond buildings. It was about creating a district with purpose, sustainability and longevity, and that alignment made it the right fit for us.
We've worked closely for 18 months, contributing to early conversations about how food and hospitality could support the wider vision. That has allowed us to design something that feels embedded in the district rather than simply placed within it.
This café is different from our high-street shops, serving a different rhythm. Weekday researchers, office teams and entrepreneurs mixed with families and locals using Fallaize Park. That mix has given us the confidence to test menu ideas, flexible layouts and a more community-focused approach to trading.
The 80-seat space, positioned next to over two acres of green space and a playground, allows us to think beyond transactions. For us, Oxford North is both a neighbourhood café and a living laboratory. It is an opportunity to refine concepts that could shape how we operate in future mixed-use developments.
When it comes to what customers want from a café in 2026, how much has this changed over the years?
Expectations are higher, visits are more intentional, eat-in and hot food are up, spend per head has grown and catering is strategically important.
A lot has changed, particularly since Covid. Customers in 2026 expect more than just good coffee. What matters is comfort, flexibility and experience.
There is far more choice in the market, with operators opening regularly. As a result, customers are selective. Reliable Wi-Fi, comfortable seating and a welcoming environment are baseline expectations. People use cafés as places to work, meet, pause and socialise, often all in one visit.
We've seen a clear increase in demand for hot food and a shift towards eating in. People stay longer and use the space more deliberately. Our investment in outdoor seating has also proved worthwhile, even in cooler months, reflecting how people value environment and atmosphere.
Average transaction value per person has increased, even when adjusting for price inflation. We believe hybrid working has influenced this.
Customers may visit less frequently but when they do, they are more inclined to treat themselves, with an additional food item or a higher quality choice.
Takeaway remains strong but it sits alongside a growing dine-in culture rather than replacing it. The café is a destination, not just a convenience.
Our catering arm has also grown significantly and is an important part of the business. As teams spend more structured time together in offices, demand for quality, reliable local catering has increased.
What are key trends that operators need to be considering?
Because of rising expectations, customers compare independent cafés not just with local competitors but with the best operators in London and beyond. Service, speed, quality and consistency need to be at a higher level than they were five years ago.
We pay attention to the leading brands, to understand where standards are moving. They have the advantage of research budgets and predictive data but independents have agility.
Another trend is the importance of the customer journey. From first glance at the counter to payment, seating and departure, every step matters. We review customer flow, observing behaviour and responding to feedback. Small improvements in layout, menu clarity or queue management can have a meaningful impact.
Data is also crucial. We review sales performance, analyse product mix and make decisions based on evidence rather than instinct alone. That allows us to refine menus and identify where demand is genuinely growing.
Operators also need to think about clarity. In a crowded market, people gravitate towards businesses that know who they are. Trying to be everything to everyone rarely works.
What are your plans for 2026?
Stay disciplined in a competitive market, refine healthier and hot food concepts, grow steadily and build on the momentum of recent successful openings. We are concentrating on
strengthening what we already do well, while carefully trialling new ideas.
One priority is developing cleaner, healthier and simpler food offers –fresh, balanced and well made, without unnecessary complexity. That does not mean abandoning our roots. We began as a sandwich business in the 1990s and still pride ourselves on this. What has changed is the breadth and quality of what sits alongside it.
Our FastaPasta concept is an example of that evolution. It has proved popular with students and local customers, reinforcing what we are seeing across the business: well executed hot food, prepared properly and served without fuss is in demand.
And we are exploring opportunities for another site, although we are not in a hurry. We want any opening to align with our values, our operational capacity and the communities we serve.
How did you get involved with illy?
That relationship began through Martin and Beverley Copson in the 1990s. It was driven by shared values around quality, ethics and long-term thinking.
In the early 1990s, we were trading as Harveys of Oxford, owned and operated by Martin and Beverley. At that stage, coffee wasn’t even on the menu – the business was rooted in deli retail and freshly prepared food.
That changed in the mid-1990s when Martin and Beverley attended an exhibition in Seattle and met Ernesto Illy – the son of Francesco Illy who founded the company in Trieste in 1933. It was one of the world’s most respected premium coffee brands. What stood out was not just the espresso itself but the philosophy behind it.
Illy had always taken a long-term view. Francesco pioneered quality control systems and pressurised packaging to protect freshness. Ernesto, a chemist by training, embedded scientific rigour into sourcing and blending, committing to a single 100% Arabica blend and building direct, lasting relationships with growers. Their sustainability standards and approach to ethical sourcing were, and remain, ahead of much of the market.
We bought our first machine soon after and began serving illy in the late 1990s. When Harveys of Oxford acquired Taylors in 1997 and the businesses were later merged to form Taylors Oxford, illy came with us. It became part of our identity.
How important is the quality and variety of coffee?
It is fundamental, driving footfall, loyalty and reputation. Hot drinks sales continue to grow year on year, and in many respects coffee sets the tone
for everything else we do. In a market like Oxford, where we compete with outstanding independent operators and specialist roasters, quality is non-negotiable.
For many, coffee is a routine, a lifestyle choice and brand affiliation. Loyalty runs deep, which means consistency and standards matter enormously. A single poor experience can undo months of trust.
At the same time, the category itself has broadened. We have seen a clear increase in demand for noncaffeinated options and premium hot and cold drinks. Customers are more knowledgeable and curious. They understand origin, roast profile and milk texture. Expectations are higher. Consistency is what underpins it all. We are fortunate to have a team that genuinely cares about coffee and has embraced that culture. Training and attention to detail are critical but so is pride. There is a healthy level of competition across our shops, from
latte art to extraction, which keeps standards high and reinforces that coffee quality is not a sideline, it is core to who we are.
Ultimately, we are proud (and humbled) to be regarded as something of an Oxford institution.
Now in our fourth decade of trading, we are proud to have served hundreds of thousands of students, academics, residents and visitors. Many of those former students are now spread across the world, and it is always rewarding to hear how strongly they associate their time in Oxford with moments spent in our cafés.
We do not know exactly what the next 35 years will bring. The sector continues to evolve, tastes shift and competition remains intense. What we do know is that our principles will not change. We continue to adapt thoughtfully, invest in our people and locations carefully, and remain ambitious and driven, without losing sight of our roots.
Driven to succeed
TASTE OF THE FUTURE
Rhea’s Barista on Demand has received the GOOD DESIGN® Award 2025 in the Retail Fittings Category.
The Chicago Athenaeum - Museum of Architecture and Design, in collaboration with The European Centre for Architecture Art Design and Urban Studies, recognised its quality, sustainability and innovative value, standing out among over 1100 projects from more than 55 countries.
Barista on Demand is a cuttingedge project – the first autonomous coffee station capable of reaching consumers wherever they are, delivering a personalised service through an intuitive interface. The concept transforms the traditional ‘go-to-shop’ model into a new ‘shopto-customer’ approach, combining mobility, sustainability and technology, and bringing Italian design excellence
to the world of innovative hospitality.
Designed with mobility and flexibility at its core, the solution is suitable for a wide range of environments – from parks, stadiums and events to private settings including corporate campuses, hospitality venues and residential communities. It’s a broader vision to adapt to evolving lifestyles.
MODERN WORLD
In terms of the UK market, Rhea has a long-standing history of anticipating future behaviours and developing solutions ahead of the curve.
“Barista on Demand is a concept that looks beyond existing delivery models to explore how hospitality and mobility will converge in a future where autonomous technology becomes regulated in markets like the UK,” said a Rhea spokesperson. “When that moment arrives, Rhea will
be uniquely positioned to enable a new wave of coffee experiences that seamlessly blend quality, convenience and technology, bringing Italian design and innovation into everyday life across urban and private environments."
In 2026, Rhea will continue to strengthen its presence in retail and coffee-to-go segments with the rhTT10, engineered to deliver long beverages and offer fresh milk, including plantbased options – while meeting modern expectations for quality and variety.
Also, the expansion of the rhFS1 will continue, bringing fresh leaf tea into the company’s portfolio and reflecting Rhea’s commitment to diversified, tailor-made beverage solutions.
Rooted in deep market listening and design-led innovation, these initiatives underscore Rhea’s role as a forward-thinking partner for hospitality operators worldwide.
This award marks another milestone for Rhea, having won the GOOD DESIGN® Award in 2022 with Monolite, further strengthening its position as a benchmark for innovation in the coffee and hospitality sectors.
“We are extremely proud to receive this award once again. It reflects our long-term commitment to innovation, pursued with consistency and foresight, bringing together advanced technology, Italian design and a new way of conceiving the coffee experience. With Barista on Demand, Rhea is helping to redefine standards for the hospitality industry,” said Andrea Pozzolini, CEO of Rhea.
Something FOR EVERYONE
It’s the welcome return of lunch! NORTH at Manchester Central, co-located with NRB26.
PURPOSE-LED
This March, the North’s café, coffee shop and FTG sectors return to centre stage with the second edition of lunch! NORTH, the trade show celebrating the best in innovation and expertise, sponsored by Uber Eats. Taking place at Manchester Central on 10-11 March 2026, it brings together professionals from across this growing industry for two days of discovery and connection.
Co-located with the Northern Restaurant & Bar (NRB26), lunch! NORTH offers a unique opportunity to explore trends, connect with suppliers
and hear from the industry’s most respected voices. Together, the two shows create an unrivalled platform for the northern hospitality community, welcoming over 350 exhibitors.
From artisan bakeries to fresh FTG formats, the North’s café and coffee shop sectors continue to expand. In recent years, the North West has emerged as one of the UK’s most dynamic bakery regions, accounting for 17% of all openings nationwide.
Whether you’re an independent, a director of a multi-site or from a local or national FTG operator, lunch! NORTH delivers tailored insights and resources designed to support business growth.
THEATRE, PANELS, SESSIONS
This year once again features a range of FTG leaders, each sharing valuable insights. Among the first confirmed speakers is Nick Ayerst, MD of GAIL’s.
His session on day two will explore the brand’s continued expansion and sustained growth, offering a behindthe-scenes look at one of the UK’s most successful bakery businesses.
Also confirmed is Matt Farrell, co-founder of Bold Street Coffee, who have expanded across the North West. With six sites operating across Liverpool, Manchester and Derbyshire, and more openings planned, Farrell will discuss the challenges of scale.
The Marketing Leaders Panel features Annabel Mackie, director at itsu, focusing on FTG brands getting cut-through in 2026 and beyond. Drawing on experience from a business with more than 70 outlets across the UK, Mackie will offer valuable insights on competitive markets.
Key exhibitors include:
● Blendsmiths Drinkmakers: offering expertly crafted artisan beverage blends for a premium café or coffee shop experience.
● Simply Lunch: freshly made sandwich supplier with 45 years of experience creating and delivering delicious products.
● UCC Coffee: delivering exceptional experiences for progressive brands in foodservice, hospitality and retail.
● Hu Kitchen: chocolate crafted with simplicity and purity in mind, using minimal organic ingredients to deliver ethically sourced, delicious and health-conscious products.
● Carrs Pasties: handcrafted delights made using traditional recipes and wholesome ingredients.
lunch NORTH is from 10-11 March at Manchester Central, with access to NRB26. Visit lunchnorth.co.uk.
AN UPWARD CURVE
Hospitality growth in the UK is being supported by strong performance in the North, with new research from Northern Restaurant & Bar (NRB), in partnership with NIQ powered by CGA, revealing that all five of the country’s fastest-growing hospitality cities are located in the North and Scotland.
Newcastle emerges as the strongestperforming city overall, recording a +2.2% increase in licensed venues over the past year, followed by Chester (+2.0%), York (+0.9%), Glasgow (+0.2%) and Leeds (+0.2%). In contrast, major southern cities including London (-0.8%) and Birmingham (-2.9%) declined over the same period.
Traditional pubs continue to underpin this resilience. Northern pubs recorded +0.5% growth in like-for-like sales. Consumer loyalty is also stronger in the North, with 39% of consumers regularly visiting traditional drinking pubs compared to 35% in the South.
Data also highlighted regional differences in how consumers are responding to cost-of-living pressures. While concerns are more acute in the North, with 72% citing cost as a factor when deciding whether to go out compared to 61% in the South, Northern consumers are prioritising quality over quantity. Special occasions and investing in higher-quality food and drink are key drivers.
Customer satisfaction levels further reflect this focus. Overall satisfaction with experience quality stands at 87% in the North, compared with 82% in the South, with Northern venues outperforming on cleanliness, menu range and speed of service.
Chris Brazier, group event director for NRB26, said: “The North’s hospitality sector has always been built on strong community roots, genuine value and standout experiences, and this data proves how powerful that combination remains. Despite continued economic pressures, Northern operators are finding ways to grow by focusing on quality, loyalty and creating places people genuinely want to return to.”
TREATS
Flavour, fairness & transparency
From Michelin-starred restaurants to GAIL’s, the Islands Chocolate philosophy is gaining real traction. Founder Wilf Marriot tells us how.
What’s new with the business?
This is set to be a landmark year for Islands Chocolate – and a pivotal one for the cafés we serve. After five years of building our cocoa sourcing strategy, brand foundations and product range, we spent 2025 refining our end-to-end operation, so we can deliver the bestperforming, highest quality drinking chocolate. And at the heart of this is our cocoa, with our story beginning not in a factory but on farms.
Before Islands Chocolate existed, we were The St Vincent Cocoa Company,
farming and sourcing directly from smallholders in the Caribbean. When I founded Islands Chocolate in 2018, my mission was simple: to create delicious chocolate that delivers a genuinely positive impact at source.
Because we grew cocoa ourselves, we understood early on that flavour, fairness and transparency can – and should – go hand in hand. Today, we work directly with farming partners who share our commitment to growing cocoa ‘The Islands Way’: with respect for people, place and craft. That’s what gives our drinking chocolate its distinctive depth of flavour –and what enables cafés to offer something meaningfully different from mainstream powders.
Operationally, 2026 is about smart efficiency. Demand for quality cocoa is at an all-time high, and the global market has been volatile. So, we’re evolving how we source, without changing who we source from. Our commitments remain non-negotiable: slavery-free, deforestation-free cocoa that pays farmers fairly. What’s changing is that we’re streamlining our process by working with partners to press finished powders to our exact specifications, rather than buying whole cocoa and pressing via a third party. That means consistency, stability and the ability for us to deliver more efficient product lines.
Another focus is building brand awareness. In October 2025, we launched our retail range into Tesco, and that step change in visibility is already strengthening trust in our name. We’re supporting this with consumer campaigns and events, ultimately benefitting cafes that serve Islands via increased recognition,
confidence and willingness to trade up.
Finally, our product range is entering its next stage of evolution. Our 32% Hot Chocolate Powder was originally developed for dual use across barista service and bean-to-cup machines. It’s proved to be used exclusively by baristas, so we’re reformulating it specifically for café service by removing anticaking agents and delivering a clean, UPF-free ingredient list. We’re also expanding into a new bakery line, offering a 360° chocolate solution, from signature hot chocolates to highquality brownies, cookies and pastries.
Hot drinks are a hugely competitive market. How can Islands help operators get ahead?
This is why hot chocolate is such a strategic opportunity. Across cafés, specialty roasters and multisite operators, I see the same thing: when a business takes hot chocolate as seriously as coffee, the overall value perception of the menu rises.
For years, hot chocolate was the neglected corner of the drinks list. Customers are used to origins, processing and tasting notes in coffee, yet hot chocolate is often left as a single generic option. Upgrading that section signals something important: this café cares about quality across the board. It also creates a natural moment for upsell – multiple hot chocolate options spark curiosity, conversation and repeat visits.
Islands help cafés lead that premiumisation in a way that feels authentic, because it’s backed by both provenance and flavour. Yes, our sourcing standards matter, and customers increasingly care about the story behind the beans and the
chocolate in their cup, but flavour is what drives repeat purchase.
Our chocolate button range holds Great Taste Awards across the board, with our 55% Milk Buttons earning two gold stars in 2025. Our recipes are trusted at the highest levels – from Michelin-starred menus to a five-year residency on the GAIL’s menu.
We also make it easy for café teams to sell. Because we began as cocoa farmers, our story is tangible and credible, and we support it with practical assets (strut cards, jar stickers, posters, factsheets and barista education), as well as seasonal recipe booklets geared towards innovation.
How do you approach sustainability?
Long before ‘regenerative’ became a buzzword, agroforestry was central to how we grew cocoa in St Vincent.
We use regenerative agroforestry systems – mixed, layered environments that mimic natural forest ecosystems. This model supports biodiversity, helps farms become more climate resilient, nourishes soil health and reduces the need for synthetic inputs by encouraging natural balance.
In St Vincent, this approach has enabled us to plant over one million trees – not as an offsetting scheme but as an essential part of how we farm.
And this is where sustainability connects directly to quality: healthier ecosystems create better cocoa. When the trees grow within biodiverse environments, the beans develop deeper, more complex flavour profiles.
How do you deal with price volatility?
The cocoa industry experienced unprecedented volatility in 2024, with global prices surging to record highs.
CHOCOLATE/SWEET TREATS
That shock was felt everywhere, largely driven by supply shortages in West Africa, which produces nearly 70% of the world’s cocoa. Underinvestment in farms, limited education, ageing trees and an El Niño weather cycle combined to reduce yields dramatically.
For years before that, these were exactly the conversations I was having when customers questioned the difference between commodity cocoa and Islands. The traditional model in much of West Africa has long been unsustainable – environmentally, socially and economically.
What protected our customers was sourcing. With a closed supply chain in St Vincent and long-term relationships with farming partners, we were largely insulated from much of the turbulence. We don’t rely on brokers, commodity auctions or market speculation. Instead, we prioritise stable, futureproofed farming and transparent relationships. For operators, that really matters. It protects margins, supports menu planning and ensures bestselling hot chocolate remains reliably available.
Who are your key partners?
A strength of Islands Chocolate is that we can support cafés at every level. Through a small number of white label partnerships, we supply bespoke blends to big high-street names. These are engineered to meet each brand’s profile, operational requirements and margin needs, proving that premium, ethical cocoa can scale.
We also remain deeply committed to the independent sector, nurturing long-term relationships with select partners that share our principles.
And we work with specialty café
wholesalers, such as Stores Supply, and sites including Moonstruck Café in Lambeth, Pollen in Manchester and Soulshine in Bridport.
Our footprint in the national market has also expanded. Following our retail launch, we became the hot chocolate partner for The Café at Tesco, where it is served across more than 300 sites nationwide. M&S Cafés also take a bespoke chocolate flake range from us.
The truth is, our Islands Way model goes beyond Fairtrade standards. In St Vincent, farmers are paid by salary, offering security and stability that surpasses typical certification frameworks. I want to work with businesses who see hot chocolate as a category with real potential.
It is one of the most underleveraged parts of a café menu. Done properly, with provenance, flavour and a memorable product, it builds loyalty.
CHOCOLATE/SWEET TREATS
Inclusive indulgence
Cafés are broadening their sweet treat offer.
Central Foods MD, Oli Sampson, explains how dietary inclusion doesn’t have to compromise taste.
SHARPER FOCUS
As the UK café sector continues to grow, operators are placing greater focus on how the ‘coffee moment’ is experienced. While beverages remain the primary driver of footfall, it is increasingly the food offer that determines dwell time, repeat visits and incremental spend.
Data from Lumina Intelligence’s Eating & Drinking Out Panel1 paints a positive picture, with coffee shops and cafés now accounting for approx 6.0% of total UK eating-out spend, up from 5.5% in 2022. Growth is being driven by premiumisation, convenience and a sharper focus on health and dietary inclusion. And sweet treats are evolving to a strategic part of the proposition, when they deliver familiarity, flexibility and operational simplicity.
Rather than chasing novelty for its own sake, operators are prioritising indulgence-led purchasing decisions grounded in recognisable formats. The objective is not to turn the coffee occasion into a full dessert experience but to offer a satisfying
accompaniment that enhances perceived value.
Premium baked goods with coffee or tea can deliver indulgence in a controlled, accessible way. They also present a low-risk opportunity to drive margin through cross-selling, while maintaining speed of service. Classic treats such as iced finger doughnuts and twisted pastries perform strongly in cafés because they combine visual appeal, generous portioning and strong coffee-pairing credentials.
STANDARD OFFERING
From an operational perspective, accessible, ready-to-bake or defrostand-serve options play an important role in managing labour pressures and reducing waste. Products that offer quality, portion control and extended defrosted shelf life deliver availability throughout the day, without committing to full-bake programmes or additional skill requirements.
One example is Central Foods’ KaterBake Plain Iced Twisted Yum Yum: a sweet finger doughnut with a sugar glaze that’s suitable for vegetarians. This delivers a handcrafted appearance and generous portioning on the counter, while supporting operational efficiency through frozen storage and simple defrost-and-serve prep.
Dietary inclusion is another essential consideration. Health-led purchasing behaviours and heightened awareness of allergens mean cafés are under
increasing pressure to cater for coeliacs and free-from requirements, without introducing additional preparation steps or cross-contamination risk.
Rather than treating gluten-free options as niche, they can be a standard part of the sweet treat range.
Central Foods’ KaterBake Midi Sugared Donuts have met PHE saltreduction targets (2024), offering additional reassurance for operators seeking to balance indulgence with evolving health considerations.
Taken together, a classic bake and gluten-free alternative represent a practical, complementary approach to sweet treats on the café counter.
Sweet bakery remains dependable but operators want products that work harder on the counter. Strong ranges are those that balance indulgence with inclusion and deliver through formats that are simple to prepare, easy to manage and well-suited to coffee-led occasions. That’s exactly the thinking behind ranges such as KaterBake.
(1) UK Coffee Market Size, Growth & Share Stats ‘25.
EXPERIENCE with MYTICO TRANSFORM the coffee experience WITH MYTICO
MYTICO: Tradition
Meets Contemporary
Whether it’s the energising lift of a morning espresso, the calming comfort of a late-night decaf, or the indulgent richness of a velvety hot chocolate, Mytico delivers a flawless experience, cup after cup.
At the heart of this perfection is iQFlow™, Franke’s intelligent coffee extraction technology. It unlocks deeper aromas, fuller body, and richer flavour profiles, ensuring every drink is crafted to five-star standards –no matter what your customers order.
But Mytico isn’t solely about taste; it's also about smart performance. With Franke Digital Services (IoT), you gain real-time visibility across your entire machine fleet. Monitor popular drinks, identify peak service hours, and make data-driven menu adjustments to maximise your ROI.
And when it comes to Mytico maintenance, you’re never alone. With over 100 Franke engineers across the UK and Ireland, expert support is always just a call away.
Discover more at uk.franke.co ee
Quality on SHOW
GREAT NUMBERS
Co ee, food-to-go and quick-serve restaurants are just a few of the items on a packed menu at the 2026 UK Food & Drink Shows.
This year’s event, taking place at the NEC Birmingham from 13-15 April, comprises four shows that each target a speci c sector:
● Food & Drink Expo is the destination for discovering fresh ideas, forging connections and gaining insights into the future. It attracts key buyers, as well as decision-makers from retail and wholesale grocery.
● Farm Shop & Deli Show o ers the best-quality local and regional produce, alongside product
development and the latest in equipment, labelling and packaging.
● National Convenience Show is the biggest event for the convenience retailing sector and is a one-stop destination for c-store speci c products, services and innovations to boost footfall, increase basket spend and gain a competitive edge.
● Forecourt Show is the must-attend event for sourcing products and smart solutions to future-proof your business, whether you are part of a symbol group, an independent forecourt, fuel company or dealer.
Around 1200 businesses are exhibiting, with more than 25,000 visitors expected to attend. Once again, The UK Food & Drink Shows feature a packed programme of panels, expert speakers and inspiring demonstrations.
FRESH FOR 2026
The event continues to evolve to re ect the UK’s vibrant food & drink industry, with new attractions including:
● Spotlight on Co ee Shop & Café: As FTG continues to boom, this dedicated space at Farm Shop & Deli Show highlights trends and exciting products.
● Spotlight on Future Foods: Part of Food & Drink Expo, this area celebrates the brands and innovators rede ning what good food means by showcasing wellness-driven, clean-label and sustainable products.
Competitions are always a big part of the UK Food & Drink Shows’ line-up, and the 2026 event brings the debut of the Taste the Future contest.
Visitors can sample and score 40 trailblazing products, with participating brands in the running to win £5000 worth of prizes.
Judging for Britain’s Best Loaf and Britain’s Best Cake takes place live, while the winners of the Farm Shop & Deli Retailer Awards are announced at the show. Visitors can also catch up with many of the people behind the winning goods in the Farm Shop & Deli Product Awards.
To ensure visitors make the most of their visit, an online digital event companion o ers a comprehensive event guide, interactive oorplan, seamless indoor navigation and real-time noti cations.
“We are excited to once again welcome exhibitors and visitors to The UK Food & Drink Shows and share with them what makes this industry so vibrant and innovative,” said Dan Dixon, managing director of exhibitions, William Reed.
“We appreciate that retailers and suppliers continue to face intense pressure and are con dent the shows can help equip businesses with the knowledge and inspiration to grow and ourish. At the heart of it all is the power of face-to-face interaction; the chance to have meaningful conversations, experience products rst-hand and build relationships.”
A family mission
With a commitment to the passion of independent operators, Curious Roo is entering a new phase to celebrate specialty coffee, while also embarking on a global charity venture.
CONTINUOUS LEARNING
Curious Roo Coffee Roasters has entered a new phase of growth, formally rolling out its expanded service and education model to champion quality, transparency and community within the specialty coffee sector. Committed to supporting independently owned coffee shops, the business aims to share its passion and curiosity with operators, small coffee brands, hospitality partners and enthusiasts.
Building on the opening of a new Chiswick roastery in 2025 – a two-year transformation of a disused scuba diving centre – the business has increased capacity of its UK wholesale and retail operations by 50%.
The expanded facility enables Curious Roo to provide quality coffee, including white labelling and equipment support. Professional training through the relocation of sister-brand Artisan Coffee School to the site provides learning and
development across origin, roasting and brewing. A community-first model also extends to commercial expertise through business development workshops, events and partnerships.
Edwin Harrison, Curious Roo Coffee Roasters co-founder with wife Magda, said: “Our mission to build and enable a stronger specialty coffee community has resulted in the space and capacity to share what we’ve learned over the past 15 years – from working directly with farms to helping independent
operators grow, adapt and thrive. This investment allows us to support more businesses, while staying true to the quality, curiosity and relationships that define who we are.”
DOWN UNDER
Curious by name, curious by nature – the roaster’s approach extends far beyond its W4 postcode. In February 2026, Edwin and Magda embarked on an ambitious, family-led journey to deepen understanding and explore the culture, people and flavours that shape the global coffee industry.
Travelling with their three children (aged 6, 8 & 11), the couple will attempt a world-first coffee challenge, delivering a single bag of Curious Roo beans from the UK to Australia entirely by road and sea. Their converted Mercedes van will serve as a home and mobile coffee stand over six months,
COFFEE SUPPLIERS/ROASTERS
crossing 25 countries and covering 21,699km.
The adventure is designed to highlight how the humble bean is more than a commodity but a connector of people.
From traditional European espresso bar counters to Turkish cezves to emerging coffee culture in Kazakhstan, they’ll meet roasters, shop owners and growers. The coffee order will be delivered to Magda’s mum in Australia, a leading specialty market.
“So many of us run on coffee fumes,” continued Harrison. “We wanted to
invite people to slow down and reflect the patience, craft and origin behind every cup they enjoy. What started out as a crazy idea while delivering beans to customers, quickly escalated into this adventure. We wanted to share a real-world understanding not only with our children but anyone curious about specialty coffee and the communities behind it.”
Funds will be raised for the company’s More than a Dent charity initiative, driven through social media awareness and its five independent London shops – operating under its sister brand, Artisan. For info, visit curiousroo.com.
COFFEE SUPPLIERS/ROASTERS
Grounds for growth
As Nestlé Professional relaunches Seattle’s Best Coffee across the UK, head of beverages UK&I, Isabelle Fournier, shares how a partnership with Which Wich is key to the next chapter.
How did Seattle’s Best Coffee end up working with Which Wich?
Seattle’s Best Coffee has always been about delivering smooth, uncomplicated coffee with strong heritage and broad appeal. As we prepared to relaunch the brand in the UK, we were looking for partners who shared similar values around quality, flavour and accessibility. Which Wich was a natural fit.
Both brands have US roots and a commitment to delivering a great customer experience built on flavour and value. Which Wich’s made-to-order sandwiches fit well with our 100% Arabica, Fairtrade-certified caffeinated coffee, creating a food & beverage offer that feels cohesive and distinctive. For us, it’s about collaboration. We support partners with equipment, point-of-sale materials, barista training and sales insights to ensure coffee is a strong commercial driver within
their business. The recent Cardiff
Which Wich opening marks an exciting milestone in bringing two muchloved American brands together for the UK market, and we see significant opportunity to grow from there.
How do you stand out in such a competitive sector?
The UK coffee market is incredibly dynamic. We’re drinking around 98 million cups of coffee every day, and the category is projected to be worth £7 billion by 2030 [freshground.co.uk].
In such an environment, clarity of proposition is key.
Seattle’s Best Coffee stands out because of its vibrant approach, and it’s offer of something refreshingly simple: uncommonly smooth coffee at great value. The flavour profile is approachable and consistent, designed to appeal to a wide audience without being overly complex or intimidating.
That balance of premium quality and affordability is crucial in today’s market.
The relaunch also brings a refreshed and relevant offer. We’ve introduced hot and iced menus, dairy-free options as standard and limited-edition seasonal flavours inspired by Nestlé’s confectionery brands, like Aero® hot chocolate. With a competitive £3 RRP, operators can provide a premium experience that remains accessible to cost-conscious consumers.
Importantly, the brand is flexible. It works in served and self-serve formats, already live across universities, workplaces and NHS sites. This versatility makes it ideal for high-volume, on-thego environments where consistency and speed are essential.
What are the goals in 2026?
Our ambition is to unlock the full commercial potential of Seattle’s Best Coffee in the UK.
We aim to expand our footprint across key out-of-home channels, building on our presence in education, healthcare and workplaces, while strengthening partnerships like Which Wich. We want Seattle’s Best Coffee to be recognised as the go-to choice for operators seeking quality, value, simplicity and a modern edge.
Sustainability is also central to our approach. Through the Nestlé Coffee Plan, we are supporting regenerative agriculture, fair prices for farmers and environmentally responsible practices. This includes planting 30,000 native trees in the Amazon basin, training 12,000 young people in sustainable farming in Honduras, and targeting 50% of our coffee to be sourced through regenerative methods by 2030, in line with Nestlé’s Net Zero 2050 commitment.
BRIDGING THE GAP
In celebration of its 40th anniversary, Nespresso has launched Volluto for Nespresso Professional customers, bringing one of its most iconic and longest-standing blends into professional settings. It marks the first time that workplaces, hotels, restaurants and cafés can experience this espresso blend.
Originally launched in 1986, Volluto holds a special place in Nespresso’s portfolio as one of its oldest blends. Known for its smooth cereal and fruity notes, it is currently Nespresso’s third best-selling Original Line blend, with over 450 million capsules sold annually. Volluto is also famously recognised as a favourite of George Clooney.
What trends are you seeing?
Across demographics, there’s a strong desire for quality at an affordable price point. Coffee remains an everyday treat, even in times of economic pressure. Consumers want reassurance that they’re getting great taste and ethical credentials without paying a premium.
Younger consumers are particularly engaged with sustainability and brand authenticity. Fairtrade certification and regenerative agriculture initiatives resonate strongly. There’s growing demand for iced coffee all year round and more adventurous seasonal flavours, as well as plant-based options as a standard expectation rather than an add-on.
But there’s also demand for classic formats done well. Consistency, speed of service and ease of ordering are vital across all age groups.
Our mission is simple: to make it easier for operators to serve consistently great coffee that customers love, wherever they are.
By George!
Nespresso Professional marks 40 years of coffee mastery with the introduction of Volluto.
Now, to mark 40 years of reinventing coffee, Nespresso is introducing Volluto to its Professional range as a limitededition release, available exclusively throughout 2026.
The launch of Volluto into Nespresso Professional reflects increasing demand for a unified coffee experience that bridges the gap between home, office and hospitality environments.
By offering a shared coffee ritual through one of its most iconic blends, Nespresso enables businesses to create memorable moments that resonate with employees, customers and guests alike.
Sitting within the Nespresso Professional ‘Classics’ range, Volluto is best served as an espresso and delivers a light yet distinctive profile, making it well suited to both office environments and hospitality settings where quality, consistency and approachability are key.
Volluto – key details:
● Limited-edition professional blend, available until Dec 2026.
● Cereal and fruity aromatics.
● Best served as an espresso (40ml).
● Part of the Nespresso Professional Classics range.
AMBITIOUS PLANS
With premium limited-edition packaging and a one-year availability window, Volluto has been introduced to give professional environments the opportunity to enjoy one of Nespresso’s best-selling blends, reimagined for out-of-home moments.
This launch supports Nespresso Professional’s ambition to offer businesses a broader, more versatile coffee portfolio. The introduction of Volluto to Nespresso Professional forms part of Nespresso’s wider 40th anniversary campaign, celebrating four decades of coffee craftsmanship.
COFFEE SUPPLIERS/ROASTERS
New value equation
Richard Milner, category insight manager at Lincoln & York, explains why coffee consumers now expect more than just the cup.
PERSONAL EXPRESSION
The UK coffee sector is undergoing a distinct shift. This is becoming increasingly visible as consumer expectations evolve in response to rising prices and greater awareness of what a quality coffee moment should feel like. Today, it’s far more than a beverage; it represents lifestyle and personal expression. This cultural repositioning is shaping what consumers deem ‘worth paying for’, and in 2026, value is no longer defined by the cup alone.
It takes in the entire experience, with operators spanning bakery-led coffee,
independents and high-street chains discovering that customers expect their visit to deliver a coherent sense of quality in every aspect.
While a staggering 81% of consumers say the coffee quality is a major factor in what outlet they choose1, this also extends to how the shop looks and feels, the efficiency and warmth of service and confidence of the barista. Those who can meet these expectations consistently are the ones already winning repeat visits.
OUT-OF-HOME
While flavour remains critical, it now sits within a broader set of signals that tell customers whether their money has been well spent. Interiors play a far greater role than they once did. Clean, contemporary spaces with thoughtful design elements help reassure customers that the same level of attention will apply to their drink.
Our research in bakery shows that overall there is a preference towards ‘drinking in’ when it comes to where
consumers prefer to enjoy their coffee. Just under 40% of those surveyed said they ‘always’ or ‘usually’ drink in, while 31% ‘usually’ or ‘always’ takeaway1. Service speed is becoming a crucial differentiator. With many coffee occasions tied to commuting, school runs or lunch breaks, and almost 40% of under 45s ‘always’ or ‘usually’ opting for a takeaway, long waits can undermine even the best brew1. That said, speed shouldn’t come at the cost of quality and professionalism, with consumers still seeking knowledgeable recommendations and a drink finished with a flourish of perfect latte art.
Menu design is also being elevated. A clear, intuitive and well-structured selection helps customers navigate a growing level of choice without feeling overwhelmed, while giving operators the chance to highlight more indulgent or sensory-led serves.
GENERATIONAL OUTLOOKS
There is, however, a marked difference in the ways younger and older consumers define value.
Younger drinkers, particularly those under 35, are drawn to moments that feel dynamic, convenient and visually impactful. They order quickly and expect the experience to reflect the pace of their day. Highly engaged with coffee as a visual medium, they gravitate towards textured cold foams and colourful additions that translate onto social platforms. With 45% of under-35s sharing a picture of their beverage online in the past 12 months, value is tied not only to flavour and price but to novelty, creativity and the online shareability a drink can offer2.
In contrast, older generations tend to define value through comfort and craftsmanship. They prefer warm, familiar interiors, attentive service and classic drinks, rather than new, more novelty options. For them, visiting a coffee shop is a deliberate ritual in which they expect to feel relaxed, welcomed and confident in the quality behind the counter. Consistency, provenance and authenticity matter far more than theatrics.
Successfully catering to both ends of this generational spectrum requires
COFFEE
a balance between sensory-led innovation and comforting familiarity.
SKILLED SERVICE
Another factor is barista capability. As personalisation increases and menus broaden to include more sensorydriven serves, the skill and confidence of the team is central to the experience. Consumers appreciate opportunities to engage with staff who can explain the origins of a blend or recommend alternatives. Baristas have the power to transform a routine purchase into something more memorable, helping to build loyalty and establish the kind
of ‘regular spot’ that customers begin associating with their own identity.
At Lincoln & York, supporting operators through this shift has become a central focus. We equip staff with the skills to talk knowledgeably about their coffee blends and prepare drinks with precision, helping operators deliver service that aligns with rising expectations. We also conduct bespoke research, sharing insights to help our customers make the most of every occasion.
Independent speciality coffee shop The Forum is promising to take customers in the South
RIGHT FIT
Forum Coffee, a speciality coffee shop working with Gloucestershire-based roastery Ethical Addictions, will open this spring.
The site is benefitting from The Forum’s city-centre location, a short walk from Gloucester’s bus and train stations and adjacent to Kings Square.
Forum Coffee co-founder, Hudson Talbot, said: “This is our first speciality coffee shop, so finding the right flagship location was crucial, and The Forum immediately felt like the right fit. It gives us the space to do something genuinely different and showcase what our coffee is all about.”
Alongside hot drinks, a dedicated
‘roasters’ corner’ will give customers the chance to meet the team, learn about processes and see the beans up close. Forum Coffee also offers a food menu, supported by an in-house kitchen team and collaborations with local, independent suppliers such as artisan bakers and gelato makers.
West on a unique journey.
well placed to deliver on all of this with exceptional products and people.
“We are an independent speciality coffee shop bringing a new experience to Gloucester, a selection of beans from around the world, and the opportunity for visitors to interact with the whole coffee journey from bean to cup.
“We also have ideas for events and activities to be hosted at Forum Coffee, but also to collaborate with neighbours as we invest in the growing business community that is developing in and around The Forum itself.”
LOCAL HEROES
The Forum is a £107 million mixeduse development in Gloucester city centre, brought forward by Gloucester City Council and developers Reef + Partners.
created to support. Our ambition has been to keep The Forum rooted in Gloucester by championing local businesses with strong values and a clear vision.
“It will play an important role in creating a destination that brings people into the city centre, supports regeneration and delivers long-term value for Gloucester.”
Local contractor Cobus Spaces has begun work on the internal fit-out, following their successful completion of the neighbouring Patch at The Forum.
“Coffee drinkers increasingly want consistent quality, an authentic provenance story and a great experience,” said Forum Coffee co-founder, Elliott Paterson. “We are
Cllr Jeremy Hilton, leader of Gloucester City Council, said: “The Forum is a once-in-a-generation opportunity for Gloucester, and it’s great to see independent businesses choosing to make it their home. Supporting local enterprises to grow and the new jobs that they create is central to our vision for a thriving city economy. I’m delighted to welcome Forum Coffee to this landmark development.”
Peter Langly-Smith, managing director of Reef + Partners, said: “Forum Coffee is exactly the kind of independent business this space was
Credit Martina Ferrera
Schiacciata Romana
Elevate your menu with this authentic Italian sandwich carrier
What is Schiacciata Romana?
Schiacciata is a traditional Italian flatbread with thin, crispy edges and a soft, airy interior. Made simply with flour, water, yeast, extra-virgin olive oil and sea salt, it brings a Mediterranean flavour and artisanal look to every dish.
Key Features
• Stone baked for superior quality, flavour & crust texture
• Extra virgin olive oil for flavour, softness of crumb and appealing aroma
• Long fermentation for enhanced flavour & dough strength
• Large aeration structure, lighter bread with less density
Menu Possibilities
• Sandwich carrier, hot or cold
• Gourmet toasted sandwiches
• Open-topped flatbreads
• Garlic bread
• Ideal as a pizza base
• Dipping bread for sharing
Why Operators Love it
• Fully baked, thaw-and-serve format for operational ease & reduced waste
• Can be heated or served cold, offering menu flexibility
• Pre-sliced for speed of service and consistency
• Strong dough structure, designed to hold generous fillings
• Range of sizes, styles and toppings to suit different menu needs
• Multi-use across dayparts and menu formats
Our Italian stars
Insight & strategy
Hospitality Tech360 and beyond: the smart systems and standout products shaping cafés in 2026 – with guidance on how you can stay ultra-competitive in a crowded sector.
COMPARE SOLUTIONS
For café operators navigating rising costs, tighter labour markets and increasingly digital customers, the pressure to evolve has never been greater. Hospitality Tech360 launches at Excel London from 30 March-1 April as part of Food, Drink & Hospitality Week, o ering a focused environment to explore the insight and strategy shaping the next phase of hospitality.
A marketplace for innovation, HT360 brings together payment platforms, EPOS providers, workforce management systems, marketing tools and data specialists under one roof. For cafés balancing high footfall with tight margins, the ability to compare solutions (and hear from operators already using them) is a major draw.
The content programme re ects the realities facing operators. In
the Hospitality Leaders Forum, ‘AI forecasting: Promise vs. reality. A C-suite blueprint for strategy and decision-making’ will examine how businesses can separate hype from practical value around predictive analytics. For café groups managing multiple sites, better forecasting can mean sharper purchasing, improved labour deployment and less waste. Integration remains a key concern, tackled in ‘Bespoke vs. o -the-shelf: Cracking the code of hospitality tech integration’, where operators including Prezzo and PizzaExpress discuss how to make systems talk to each other without spiralling costs. Meanwhile, ‘Culture eats software for breakfast: Why leadership still determines tech success’ reinforces that digital transformation only works when teams are engaged and supported.
SESSIONS FOR ALL
Operational insight continues in the Tech Talks Theatre. ‘Data clarity = better decisions = improved guest experience’ explores how to turn raw numbers into actionable intelligence, while ‘Meet Joshua; Pizza Pilgrims’ AI teammate’ provides a real-world example of AI supporting teams on the ground.
For operators keen to stay competitive in a crowded sector, sessions such as ‘How to market to algorithms: Generative engine optimisation in action’ and ‘Hairdressers, hospitality and the human touch: The new ROI of word-of-mouth marketing’ address how digital discovery and reputation management are evolving.
The exhibitor line-up re ects these themes. Square will showcase its integrated POS and payments ecosystem widely used across
independent cafés and multi-site operators. Tevalis presents enterprisegrade EPOS solutions connecting front and back of house, while Sunday focuses on QR-code payment technology designed to speed up table payments and improve cash ow.
Workforce.com and Tenzo address labour optimisation and performance analytics, helping operators forecast demand and manage sta ng more e ectively. Vita Mojo o ers end-to-end ordering and kitchen management technology, and Tech on Toast provides advisory support to help hospitality businesses choose and implement the right tech stack.
Crucially for café operators, HT360 sits alongside HRC and IFE, allowing digital strategy to be aligned with product sourcing and menu innovation.
DRINK IT IN
Co ee takes a central role at HRC. The Specialty Co ee Association (SCA) is hosting the UK Cup Tasters Championship, preceded by an educational co ee cupping
workshop. As the most popular and enthusiastically supported competition organised by the SCA, this brings serious credibility and craft focus.
Exhibitors across HRC strengthen the co ee and drinks proposition. Lavazza returns with its expertise and global scale, while Melitta Professional Co ee Solutions UK Ltd showcases tailored machine, digital and service packages for the out-of-home sector.
On the food side, Cakesmiths champion counter theatre with traybakes, loafcakes and pastries. Delightful Food Group combines IBC Simply’s syrups, frappes, smoothies and toppings with March Foods’
co-manufacturing and co-packing capabilities o ering opportunities for own-label retail or signature drinks. Delamere is also showcasing avoured milks and ready-to-drink iced teas.
At IFE, further inspiration awaits. Wood Fired Co ee will be running a workshop on how to pour the perfect at white. Jersey Dairy brings rich, high-butterfat milk products suited to iced drinks, ‘thickshakes’ and soft serve, while Cedar Baklawa introduces premium chocolate treats designed for eye-catching retail displays.
Find out more and register for your free trade ticket at hospitalitytech360.co.uk.
Step into the season
Confident creativity are the watchwords around SIMPLY Twist
Syrups, with four flavours designed to deliver a wow factor in easy steps, delivering increased footfall and profit.
SECOND DIMENSION
The aim of SIMPLY Twist Syrups is simple: to shake up the drinks world! It’s a flexible, innovative flavour solution designed for foodservice, QSRs and coffee shops wanting to stay on trend, while keeping SKU count streamlined. The range allows operators to unlock menus, without expanding inventory.
Featuring four products: Chilli, Salted, Cookie, and Toasted, each Twist Syrup is crafted to layer with classic SIMPLY flavours, creating a second dimension. Think Chilli & Chocolate, Salted & Pistachio or Cookie & Caramel. Designed to blend into coffees, coolers, hot chocolates, shakes, matcha and more, they fuel creativity with one bottle offering endless combinations.
● Twist Toasted adds nostalgic warmth to nutty, vanilla and popcorn profiles.
● Twist Salted builds on salted caramel’s popularity and suits pistachio, honeycomb, chocolate and Vietnamese coffee trends.
“Born from customer feedback, Twist addresses a key challenge: with 60% of global consumers expecting personalised drinks1, operators need customisable, flavour-rich menus without added complexity,” said Kate Ailey, IBC Simply strategy director. Twist Syrups support SKU efficiency, with opportunities for seasonals and LTOs.
● Twist Chilli taps into the rising swicy trend, pairing with chocolate, gingerbread and tropical fruits.
● Twist Cookie brings buttery bakery depth to matchas and shakes.
UPSELL POTENTIAL
In such challenging times for hospo, cost-effectiveness is essential.
“Our new SIMPLY Twist range uses a 4ml pump and an average cost-perserve of 6p, delivering impact with minimal spend,” continued Ailey. “Operators can elevate hot and cold drinks with premium upgrades. This allows for upsell potential, enhancing perceived value and keeping seasonal menus agile, all without adding any operational complexity.”
In terms of trends, this year is all about creativity, indulgence and vibrant experiences, with consumers seeking drinks and desserts that deliver both flavour and feeling.
“Bold colours, playful presentation and nostalgic names tap into joy and emotional connection. ‘Classics with a twist’ continue to grow, as customers look for familiar favourites elevated with modern touches, adding floral notes, toasted warmth or subtle salinity.
“Functional beverages remain a daily
ritual for health-conscious consumers, from immune-supporting smoothies and energy blends to protein shakes and the rise of ‘proffee’. International inspiration is booming too, with Spanish lattes, tiramisu lattes, bubble tea, matcha and Vietnamese coffee driving demand.”
STANDING OUT
Look out for swicy, pistachio coconut and the revival of cherry, each offering bold taste, visual appeal and strong trend momentum.
“Global trends will keep taking centre stage,” continued Ailey. “Hojicha is appearing on more menus, with matcha moving mainstream –especially now it’s landed in Greggs.
“People still love classics, so outlets are balancing tried and true favourites with unique, speciality options. We’re also seeing operators lean into drinks that feel personal and look great, whether that’s custom toppings, flavour twists or beverages designed to stand out on social feeds. Overall, it’s about confident creativity.”
IBC Simply has relationships with independent and high-street chains, looking to empower innovation that sparks creativity and differentiation –while giving larger operators the scale and technical excellence they rely on.
“Across every partnership, we deliver solutions and support that help operators build irresistible, profitable drinks menus,” concluded Ailey.
(1) Botrista, 2025.
Perfect for: Lattes, Matcha, Milkshakes, Spritzes & more.
Tropical Heat Spritz Scan HERE
Our syrups and Twist The perfect combo!
To find out more about the SIMPLY Twist range
The SIMPLY Twist range is designed to help you add a playful twist to your menu while keeping costs and SKUs low. Just one 4ml pump of Twist Chilli, Toasted, Cookie or Salted Syrup is all it takes to transform a beverage!
Emotional connection
The future of coffee syrups looks indulgent, with a new era of functional flavours. MD at Simpsons Beverages, Caleb Simpson, takes us through developments.
INDULGENCE IS FUNDAMENTAL
As the UK coffee landscape evolves, syrups are becoming central to how consumers customise, upgrade and emotionally connect with drinks. What was once considered an optional extra is now a core component of menu architecture, shaping brand choice, premiumisation and repeat visitation.
Fresh insights from Simpsons Beverages suggest the category is entering a new phase, driven by sustained appetite for indulgence, the proven power of seasonal launches and growing interest in function-led beverages.
And despite consistent public messaging around sugar reduction, behaviour in cafés continues to demonstrate that consumers allow themselves moments of escapism when purchasing out of home.
At the same time, 63% of adults are trying to cut back on sugar (Mintel). Rather than contradicting each other, these truths underline the psychological role of the café: everyday moderation balanced by occasional reward, which is something that menus need to increasingly communicate.
Traditional favourites – caramel, vanilla, hazelnut, toffee nut and white chocolate – remain volume drivers because they are familiar, comforting and easy to execute at scale. However, momentum is accelerating in dessertinspired profiles that tap into nostalgia and replicate bakery experiences.
Cookie, caramel biscuit, cinnamon bun and honeycomb are gaining ground, as retail exposure resets expectations of what coffee shops should offer.
Caleb Simpson, managing director at Simpsons Beverages, notes
indulgence has shifted from premium add-on to baseline expectation. He predicts continued growth in layered comfort flavours such as maple pecan, crème brûlée, tiramisu, toasted marshmallow and banoffee – where familiarity meets discovery.
SEASONALITY SUCCESS
Limited-time beverages have become one of the most effective engagement tools. Seasonal drinks create cultural moments that customers actively seek out, stimulating visits and encouraging social interaction around brands.
Syrup formats are especially attractive here. They enable rapid menu refresh without capital investment, integrate easily into existing training structures and can be rolled out consistently across large estates. And the visual impact adds further commercial value.
Highly stylised beverages can generate significant reach on platforms such as Instagram and TikTok, extending campaigns well beyond the physical store.
Looking further into 2026, Simpsons Beverages expects operators to prioritise flavours with strong storytelling potential. Blueberry muffin, churro, caramelised banana and golden ginger are viewed as accessible while still offering novelty.
International influence is also set to widen. Ube and yuzu, for example, are moving from specialist interest towards broader awareness, particularly among younger guests. This generation is also impacting product development, as
they are typically more experimental and strongly motivated by visual appeal. Yet they are also accelerating demand for healthier options.
Mintel data shows 38% of consumers aged 16-34 prioritise health when buying out-of-home drinks, while 39% of 16-24-year-olds are interested in coffees offering functional benefits.
For manufacturers and operators, reconciling indulgence with these expectations is becoming a defining challenge.
PREMIUM OPPORTUNITY
As a result, syrups is a key player in promising benefits beyond flavour. Concepts featuring vitamins, adaptogens or natural energy cues are moving from niche innovation into mainstream consideration.
Flavours already associated with wellbeing – matcha, turmeric ginger, chai, cardamom and certain botanical or mushroom profiles – communicate purpose intuitively, making them powerful tools for trade-up strategies. Meanwhile, future regulatory or
reputational pressure around sugar is prompting earlier exploration of reducedsugar and alternativesweetening solutions, allowing brands to prepare without compromising taste.
Consumers are also increasingly meeting drinks online before the counter. Appearance can therefore have a direct influence on demand, and syrups remain one of the fastest ways to introduce colour, layering and signature builds. For marketing teams, the ability to convert visibility into footfall is now a central element of campaign planning.
Operators will need ranges that feel generous and exciting, while clearly signalling awareness of health, balance and transparency.
Taken together, these developments point to a market that must satisfy two powerful motivations: emotional comfort and responsible choice.
Syrups, once a supporting act, are now at the centre of that equation. Visit simpsonsbeverages.com.
A glass apart!
Jenna Horsnell, group marketing and projects manager at Miko Coffee, shares tips
for
savvy operators looking to make the most of today’s key drinks trends.
WHAT’S HAPPENING?
If managed correctly, drinks can become a powerful driver of margin, footfall and brand identity. As consumers increasingly look for indulgence, energy, wellness and transparency in equal measure, operators have a growing opportunity to boost sales by turning their drinks menu into a true point of difference.
Dessert is no longer confined to the end of a meal – it’s making its way onto the hot and cold drinks menu. Dessertinspired flavours are becoming all-day sellers rather than after-dinner treats. Consumers are embracing nostalgic favourites with a modern twist.
And Miko is leading the way, transforming classic British puddings into delicious, handcrafted drinks with the Miko Spring Summer Drink Collection 2026, incorporating SHOTT super concentrates.
than taste good; they add theatre, elevate perceived value and pair naturally with lunchtime purchases.
A ROBUSTA MARKET
We are seeing a shift towards coffees with a higher robusta content. At the same time, last year’s volatile market drove average green coffee costs up by around £5 per kilo. When combined with ongoing pressures from the wider cost-of-living, this has led many businesses to review their cost per cup.
As a result, more operators are exploring adjustments to their blends as a practical way to manage margins.
In response to this, Miko coffee blends all feature robusta. It is the sole supply distributor of the Portioli range of traditional Italian coffees, offering four distinct blends. With varying notes of chocolate, fruit, sweetness, spice, acidity and body – and Robusta content ranging from 10% to 50%% –there is an option to suit a wide range of tastes and customer profiles.
Our Puro Campanero features a balanced 50% Arabica and 50% Robusta blend, while Fuerte and Noble also offer carefully crafted mixed
profiles. We additionally offer a 100% Robusta option, the Miko Prima blend, which is enjoying growing popularity.
SELLING WITH CONFIDENCE
The wellness trend is key, with healthier options becoming important – and a demand for healthier swaps. Promoting matcha in place of coffee, or fruit-based energy drinks instead of sugary sodas, allows operators to tap into wellness trends, while still delivering on taste and experience.
Transparency is another powerful sales tool. Operators who can explain what is in their drinks and why it matters are better placed to convert curiosity into sales.
Quality plays a big role here. Rather than relying on artificial flavours or heavy processing, brands like SHOTT focus on cold-pressed fruit and real ingredients to preserve natural flavour and nutrition. The result is a premium soft drink that feels authentic, better-for-you and still indulgent – a compelling alternative to artificially sweetened low- and no-sugar options.
For more info, visit mikocoffee.co.uk.
Battersea Matcha Station!
The new JENKI bar at an iconic London landmark reflects not just contemporary design but a drinks revolution, guided by the younger generation and inspired by more than just taste.
STREAMLINED FORMS
JENKI has just opened its latest bar at Battersea Power Station, bringing freshly whisked matcha to one of London’s most iconic landmarks. It’s the brand’s most design-led location to
date, built around the ritual of the drink prepared fresh to order.
Designed by architecture firm Rain Wu, the interior responds to the site’s industrial heritage. A contemporary interpretation of Art Deco underpins the space, with clean, streamlined forms balanced by classic Japanese wood panelling. Natural materials, considered detailing and a restrained palette create a counterpoint to the scale of the surrounding architecture.
“Battersea felt like a natural next step for JENKI. It’s a landmark rooted in heritage but defined by reinvention, aligned with how we see matcha fitting into modern life,” said JENKI co-founder, Claudia Boyer. “The space allowed us to put the craft front and centre. Everything is open and visible – the whisking, preparation and pace create an experience that feels calm, intentional and welcoming, without being precious.
“Battersea is a real milestone for us – not just in scale but in confidence.
It felt like a moment to clearly express our point of view on how matcha should be experienced and it’s set the tone for how we continue to grow, with quality at the core.”
At the heart sits a striking, tiered skyblue counter, a sculptural nod to the machine-age modernity of Battersea Power Station’s original design. Both
functional and expressive, it frames the preparation of matcha at the bar.
The space incorporates Smile Plastics, a UK-based sustainable material chosen for its resemblance to classic Art Deco terrazzo and marble.
FEELING GOOD
UK consumers are increasingly focusing on health – with JENKI perfectly placed to take advantage.
“We’re seeing a clear shift towards people being conscious about how their drinks make them feel, not just how they taste,” continued Boyer. “Caffeine is being questioned more thoughtfully, particularly its impact on anxiety, energy crashes and sleep.
“Unlike coffee, matcha offers a very different experience. It delivers a
smooth, sustained energy without the jitters or crash, thanks to L-Theanine, an amino acid that slows the absorption of caffeine. That balance is key, as people want energy that supports focus and calm, not spikes and dips.
“Because matcha is made from whole tea leaves, it also contains higher levels of nutrients, including EGCG, an antioxidant known for its anti-inflammatory benefits. For many, that combination of function, flavour and consistency is what’s driving longerterm behaviour change rather than short-lived health trends.”
Matcha is certainly moving beyond buzzword status. And much like specialty coffee in its early days, the next phase is about education, quality and clarity.
“People are discerning. They’re starting to notice differences in flavour, texture and freshness, asking why one matcha tastes different from another.
“At JENKI, we’ve always believed matcha deserved its own space, not just a single green drink on a long café menu. That belief has shaped everything we do, from sourcing and preparation to the way we design our bars and products. The future of matcha lies in doing it properly and
consistently, making it accessible as an everyday drink rather than a novelty.”
CREATIVE HUBS
Being able to balance the ‘next big thing’ tag with a longer-term business approach is incredibly challenging in foodservice and hospitality, especially in the current financial climate.
“Things are undeniably competitive but clarity helps,” said Boyer. “Our focus is depth rather than breadth, doing one thing exceptionally well rather than chasing trends. We have six locations across London, each designed to act as a creative hub for matcha, alongside a growing online offering.”
But key to any successful drinks brand is appreciation of the younger demographic of consumers – and how to harness loyalty.
“They are certainly open to alternatives beyond coffee and alcohol, and more interested in drinks that align with their wider lifestyle. Matcha has become part of that conversation across wellness, fashion and design, and it’s especially visible on social media, where people are making it at home, from lattes to baking.
“We reflect this in our range – from House Uji matcha, designed for daily drinkers or newcomers, to Saekari, our first single-cultivar release, which allows customers to explore flavour and provenance in more depth.”
Brewed to perfection
Truman Brewery once again welcomes The London Coffee Festival in May, with the biggest names in the sector set to grace East London.
PACKED PROGRAMME
Changing consumer tastes, the impact of AI and regenerative agriculture are among the hot topics up for discussion at The London Coffee Festival.
Over two dedicated industry days (14-15 May), baristas and coffee shop operators come together with 275 roasters, coffee and food brands at East London’s The Truman Brewery. This is followed by a weekend of celebration that is open to the general public.
For professionals, Thursday and Friday offer the opportunity to hear from experts and business leaders in a packed programme of presentations, workshops and panels. Free entry is available to those working in the trade, excluding suppliers, consultants and distributors.
Many of these take place in The Lab, with discussions around latest trends impacting the industry. Visitors can also get hands-on at the Demo Bar, with cupping sessions, tutorials and demonstrations, as well as Latte Art Live, which hosts throwdowns, showcases and hands-on workshops.
LCF’s headline sponsors include: equipment suppliers La Marzocco, Brewed by Hand, Faema, La Cimbali and Slayer; plant-based milk by Califia Farms; bakery by Danish Bakery; compostable cups by Decent Packaging; coffee by Löfbergs; milk by Stores; matcha by OMGTea; and payment solutions by SumUp. The official charity partner is Farm Africa.
The Coffee Masters competition showcases barista talent, with a fastpaced knockout battle in which 16 competitors display their skills across a range of disciplines.
And The London Coffee Festival Awards return for a second year to recognise and reward the best coffee shops, roasters and influencers.
A key element is La Marzocco’s Roasters Village. While visitors can explore rich flavours and artistry through Brewed by Hand’s Brew School, a 45-minute experience on customisation.
And the Hyde Park Bar offers curated sets from DJs who work in the industry.
For further info regarding free trade tickets for the industry days (14-15 May), email the team at thelondonfestival@wrbm.com.
INDUSTRY DAY SESSIONS
A sample from the LCF programme:
THURSDAY 14 MAY
Ones to watch in 2026
Find out more about the operators sure to stand out this year.
The coffee consumer: What’s changed?
Analysts Lumina Intelligence get under the skin of the people you serve.
Regenerative agriculture’s role in a sustainable coffee industry
How these practices can restore ecosystems, improve farmer livelihoods and build resilience.
How AI and automation are transforming coffee businesses
A focus on digital infrastructure around quality, reducing volatility and protecting margins.
FRIDAY 15 MAY
Coffee outside of London
Leading voices from independent shops and roasteries explore trends shaping regional culture.
The rise of matcha
Why has it become such a staple on menus?
The future of specialty coffee
Leaders dissect the sector and the opportunities/challenges on the horizon.
Spotlight on Scotland
Discover the depth and diversity of its specialty coffee scene in this guided cupping session.
David Martin joins AM Packaging Corp
Leading UK packaging company, AM Packaging Corporation, has appointed renowned foodservice heavyweight, David Martin, to head its new food packaging division.
The recently launched foodservice offering currently includes a range of disposable, ripple and single-wall cups and lids; kraft food boxes in a variety of designs and sizes; and soup pots, noodle pots and salad bowls. AM Packaging intends to add to the range, sourcing from trusted manufacturers, with FSC accreditation and full certification.
Established almost 20 years ago, this family-run business is known for retail packaging, with its selection of paper, plastic and fabric, plain and branded bags proving particularly popular. With David at the helm, the new offering – catering specifically FTG – is set to take the market by storm.
“I’m excited to be working with the team at AM Packaging and look forward to building a healthy customer base, reaching out to those in the ‘to go’ sector who appreciate quality and innovation,” said David.
“AM Packaging has built a reputation for recognising and adapting to the changing needs of customers, driving sustainable and convenient solutions and providing
outstanding service. This is a great opportunity for me to run the model I have perfected with the backing of a company who, without question, take a customerfirst approach.”
Managing director of AM Packaging, Alan Mangan, said: “David’s a popular and respected figure in foodservice packaging and is the expert in this field. We look forward to seeing how far he can take the new division in the coming months.”
Many of the foodservice products offered by AM Packaging Corporation are available in custom print. The selection is expected to grow quickly, with a full bagasse range due to launch in the coming weeks.
For info, email david@ampccorp.com or call 01253 823322.
Central Foods reinforces tech excellence
Central Foods has again strengthened its commitment to technical excellence and customer confidence after successfully retaining BRC Global Standard for Agents & Brokers certification (BRCGS) at AA grade.
The Northamptonshire-based frozen food specialist has now achieved AA-grade BRCGS Agents & Brokers certification for the ninth consecutive year, passing the audit first time with no non-conformances. The result reinforces the long-term strength and consistency of Central Foods’ supplychain governance, risk management and technical controls.
The certification, awarded following a full audit in Nov 2025, covers Central Foods’ role as an agent and broker for the import and export of chilled and frozen foods, including the management of third-party storage, distribution, product testing and repacking. The renewed certificate runs through to January 2027.
Managing director, Oli Sampson, said: “For our customers, technical
assurance is not a ‘nice to have’ – it’s fundamental. Retaining AA-grade BRCGS certification demonstrates that our systems, processes and people consistently operate at the highest level, giving wholesalers and foodservice operators complete confidence in how products are
sourced, handled and managed.”
He added: “As supply chains become more complex and scrutiny increases, this accreditation underlines our ongoing investment in governance, traceability and risk management – all designed to make life easier and safer for our customers.”
Café Suppliers Index
AGRIAL FRESH PRODUCE LTD
Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB
Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk
Contact: Tom Youngman contact@love-struck.com love-struck.com
LUNCH! NORTH 10-11 MARCH 2026 by Diversified Communications UK Ltd. at Manchester Central Convention Complex Windmill St, Manchester M2 3GX www.lunchnorth.co.uk
MERRYCHEF
Ashbourne House, The Guildway, Old Portsmouth Road, Guildford GU3 1LR
