Pizza, Pasta & Italian Food Magazine - March 2026 - Issue 232

Welcome

You’d never guess it from my profile pic but I’ve been in the media industry for nearly 29 years! I’ve overseen relaunches, newsletter concepts, e-bulletins, supplements, specials, Michael Jackson audio tribute packages… the lot. But whether I was involved with newspapers, radio, digital, TV or major events, the one publishing arm I love more than any other is magazines – and I still believe they have a vital role to play in 2026.

Now fortunately, our mostly unseen production manger, Gareth Symonds, has a touch of genius about him – and an exceptional work ethic. So, while the redesign of our first issue of the year may be subtle in some areas, it’s still incredibly detailed, offering a whole new look and feel. Clean and crisp, with the text delightfully crystallised on the glossy pages, alongside gorgeous imagery that only Italian food lends itself to. Well done, sir.

As for content, it’s absolutely stacked. Whether it’s cheese & dairy innovations around denser protein opportunities, award-winning classics and product development, to ‘Masters at Work’ – a new feature celebrating the cream of Italian cuisine. And pepperoni is still numero uno toppings wise… but the direction of travel is changing. Plus, so much more.

Please enjoy!

ALEX BELL - EDITOR alex@jandmgroup.co.uk

March 2026

Contents

REGULARS

4 News

52 Index of suppliers & Classifieds

PAPA AWARDS 2026

12 Our next edition in November is taking shape – get involved

TOPPINGS

14 Pepperoni still rules – and Danish Crown is an expert in its craft

16 Dawn Farms takes us through capturing the latest Gen Z trends

20 New products and exciting plans at Qualitops

22 Swicy is the word, it’s got meaning! And Leathams is on trend

24 Take a walk down quality street, with east PIZZAS

FOOD, DRINK & HOSPITALITY WEEK PREVIEW

26 Six industry-leading trade events under one roof

28 Eurostar’s offering balances convenience with craftsmanship

30 A fully refreshed brand reveal on show from Action Foods

PASTA

32 Female-founded Sunny & Luna is rewriting the rulebook

CHEESE & DAIRY

34 From the past to the present, Carnevale’s journey is a unique one

36 Chef Andrea Ruszel, a star on the rise

38 High in protein and taste, Eatlean is enjoying cut-through

40 Anticipating evolving trends with Clawson Farms

MASTERS AT WORK

42 Theo Randall’s new podcast is a ‘Recipe’ for success

44 Brit-Italian-style Sunday roast fusion? Welcome to LAVO

46 Andrea Asciuti’s passion and knowledge are unmistakeable

MERCHANDISING

48 Pizza pencils? A new world in sustainability messaging

ADVISORY

50 Talent retention is a must – WorkNest shows you how

With new restaurants opening, exciting product launches and equipment collaborations kicking off 2026, we have the latest, hot off the press!

Foodservice price inflation accelerates

Food & drink prices in the hospitality sector rose by 1.1% in December 2025, according to the Foodservice Price Index from Prestige Purchasing and NIQ, powered by CGA intelligence. This month-on-month movement marks a significant acceleration in inflation to close the year. It was driven by high demand for many items in the run-up

to Christmas and supply-side constraints.

The Index recorded steep price increases in several high-volume categories. They included milk, cheese & eggs, at +1.9%, as domestic pressures intensified despite continued softening in global dairy commodity markets. Disruptions related to avian flu reinforced volatility in egg supply chains, compounding costs.

Inflationary momentum also remained critically high in coffee, tea & cocoa. Coffee markets traded near multi-year peaks due to adverse weather in Brazil and Vietnam, while cocoa prices were close to record levels, due to weak West African harvests and tight inventories.

In meat & poultry, the centrepiece category of the festive period, inflation accelerated to +1.5%, as strong seasonal

demand collided with structural challenges. Beef traded at historically strong levels due to tight domestic availability, while poultry markets were also disrupted by avian flu.

Prices also rose in categories including oils & fats and sugar, jam, syrups & chocolate, highlighting a broad-based inflationary environment where domestic energy, labour and logistics costs are limiting the pass-through of any softening in global commodities.

Shaun Allen, CEO of Prestige Purchasing, said: “The 1.1% month-onmonth surge in December was a stark reminder of the volatility that continues to plague the supply chain. While global indices for sugar and vegetable oils showed signs of easing in 2025, the reality for UK operators was very different.”

Pacific West unveils Mediterranean Collection

Renowned for its trend-driven seafood innovation, Pacific West has expanded its portfolio with the 2026 Mediterranean Collection. These four new products are designed to bring delicious creativity to British menus. They have been developed specifically for pub and restaurant groups, and independent operators looking to capture the ‘forever trend’ of Mediterranean dining, offering menu flexibility.

● Truffle Prawns: Tapping into the popularity of truffle across retail and premium dining, these are infused with an earthy, luxurious aroma and finished in a signature crisp coating.

● Squid Arrosticini Skewers: Inspired by the traditional Abruzzese style of uniform, delicate skewers, these bring an artisan aesthetic to the plate with zero kitchen prep.

● Fish Stuffed Olives: An umami-rich innovation that merges premium Mediterranean olives with a succulent fish centre and a crisp, golden coating.

● Breaded Anchovy Fillets: A refined take on a coastal classic. A bold, savoury flavour profile with a signature crunch, perfect as a premium alternative to standard seafood bites.

With efficiency and margin protection paramount, this collection is engineered to perform. Cooked from frozen, it allows chefs to react instantly to demand, without the risks of raw prep, spoilage or high labour costs.

Featured as luxury bar snacks, tapas-style sharing plates, elegant starters or premium toppers for salads and pastas, these products deliver a fabulous guest experience with ease.

“Pacific West has always been synonymous with quality and innovation in the seafood sector,” said managing director, Martin Finegan. “For 2026, we wanted to bring that same level of expertise and our signature coatings but with a Mediterranean focus. This range is about giving chefs the creative freedom to update their menus with high-impact, low-labour solutions that fit perfectly into the modern British dining landscape.”

Find out more at pacificwestfoods.co.uk.

Stone-baked style from Pan Arte

depth of flavour increasingly sought by chefs and consumers.

The launch comes as UK consumers increasingly prioritise quality over frequency when eating out. Research from Lumina Intelligence shows that 67% of consumers prefer to dine out less often but choose higher quality food when they do, reinforcing demand for premium bakery components such as artisan bread.

La Lorraine Bakery Group has expanded its Italian bakery portfolio with the launch of Panesco Pane Arte, a range of stonebaked breads designed to help foodservice operators deliver authenticity, visual appeal and menu versatility.

Produced using traditional Italian baking methods, the products are made with 100% Italian flour and biga dough, with long fermentation times creating a soft, aromatic crumb and delicately crisp crust.

Each bread is hand-shaped and stonebaked to deliver the rustic appearance and

The range includes:

● Pane Cereali – multi-seed bread made with wheat, barley and semolina, enriched with linseed, sunflower and sesame seeds.

● Pane Rosa – beetroot-infused bread, offering subtle earthy notes.

● Pane Rosmarino – rosemary-flavoured bread enriched with potato flakes for a soft crumb.

Fully baked for operational ease, Pane Arte is suitable for

gourmet sandwiches, antipasti boards, table bread baskets and sharing platters, supporting both casual and premium dining formats.

Rebecca Calveley, trade marketing manager at La Lorraine Bakery Group, said: “Operators are increasingly looking for bread that adds value beyond function. Pane Arte delivers the craftsmanship, provenance and flavour that chefs want, while offering the consistency and convenience foodservice needs.”

Visit https://llbg.com/en-GB.

Carpigiani Gelato University course dates released

As the world’s leading gelato and ice cream equipment manufacturer, Carpigiani has announced its upcoming Gelato University course dates for 2026.

Paul Ingram, managing director, Carpigiani UK Ltd. said: “Whether you have an existing business and want to enhance your offering, wish to start a new venture or would simply like to research

the topic further, Carpigiani University is the place to be!

“We combine a comprehensive training programme with demonstrations using our cutting-edge, innovative technology to give a real insight into the significant profit opportunity that artisan gelato, soft serve and shakes can achieve. Each year, over 6000 students attend the courses globally.”

The ‘Introduction to Gelato’ course has dates throughout the year, with the next one in London scheduled for 17 March –with seven more in 2026. Hereford’s is 24 February, with Manchester 25 March and Glasgow 21 April.

The Basic Course, Discovery Days and Soft Serve and Shake Consultancy

only take place in London, with dates throughout 2026.

So, if you’re looking for new ideas, techniques or recipe inspiration, the courses run by Carpigiani UK are most definitely worth checking out.

Visit carpigiani.co.uk or call 01432 346018.

Pasta Garofalo to set sail with Luna Rossa

Pasta Garofalo has partnered with Luna Rossa, official Challenger of the America’s Cup. It’s an alliance born from shared values and a common vision of Italian excellence, where study and meticulous dedication find their ultimate test in water.

On land, Pasta Garofalo and Luna Rossa stand for continuous research, innovation, preparation, passion and extreme attention to detail. In water, they become a boat setting sail and pasta beginning its cooking. Two different worlds meet at the same key moment: performance.

“We are deeply proud of this partnership. With Luna Rossa there is a strong alignment of values, a shared culture capable of bringing Italian excellence to the world,” said Emidio Mansi, commercial and marketing director of Pasta Garofalo.

“We share an approach based on rigour, expertise and deep respect for raw materials and the element of water, which is central to our work, just as it is for those who challenge the sea at the highest level – especially as the sea of the America’s Cup will be that of Naples: our home.”

“We are very pleased with this partnership,” said Max Sirena, CEO of Luna Rossa. “Pasta is one of the founding elements of Italian identity, and Garofalo has earned a leading position in its sector thanks to its ability to evolve over time, while maintaining a balance between tradition and innovation. Moreover, it has its roots in Naples, which is hosting the 38th America’s Cup – a connection that strengthens the value of this collaboration.”

In the coming months, and during the major event in 2027

in Naples, Pasta Garofalo will launch numerous initiatives to support Luna Rossa’s challenge. The concept ‘WATER TELLS US WHO WE ARE’ will serve as the guiding compass of communication.

With Luna Rossa, Pasta Garofalo strengthens its positioning of Italian excellence capable of competing at the highest level, bringing the values of its tradition into an international, innovative and high-performance context.

Italian specialists Orved partner with Jestic

Jestic Foodservice Solutions has added Orved to its growing portfolio of premium foodservice brands. The Italian vacuum packaging and food preservation technology experts were founded in 1984, building a global reputation across professional kitchens, hospitality operators and food production environments. The partnership will see Jestic represent Orved’s extensive vacuum technology offering across the UK market.

Manufactured in Italy, Orved equipment is recognised for its robust engineering, intuitive design and the

ability to deliver consistent results. The brand’s solutions are widely used across commercial kitchens worldwide aligning with Jestic’s focus on innovation. The Orved range available through Jestic consists of vacuum bags and trays, vacuum packing, sous vide cooking – both hot and chilled – and regeneration.

Steve Morris, sales director at Jestic Foodservice Solutions, said: “We are very happy to welcome Orved to the Jestic portfolio. Orved is a brand with a strong heritage, a clear commitment to innovation and a product range that truly supports modern foodservice operations.”

The range includes:

● Orved Gourmet – professional vacuum and cooking systems for chefs and finedining kitchens, focused on flavour development, sous vide, consistency and preservation.

● Orved Pastry – pedicated vacuum technology for pastry and bakery professionals, protecting delicate

structures, stabilising preparations, extending freshness and maintaining visual perfection.

● Orved Bistro – compact, user-friendly vacuum machines for cafés, bistros and small kitchens, offering fast, reliable everyday preservation.

● Orved Packaging – packaging solutions including vacuum bags, containers and materials for safe storage, transport, and presentation.

● Orved To Preserve – retail and consumer-focused vacuum systems designed to extend shelf life, reduce waste and preserve quality.

Leading the Gourmet range supplied by Jestic is the SV-Lab and SV-Lab Pro sous vide water baths – delivering precision, reliability and consistency. Gentle, controlled cooking ensures even results and enhanced flavour. Chefs benefit from improved efficiency, portion control and the ability to prepare dishes in advance.

To view the range, visit orved.jestic.co.uk.

Line-up announced for Nisbets Live 2026

Registration is now open for Nisbets Live 2026, being held from 18-19 March, 2026. The annual exhibition, now in its fifth year, has developed a programme of events including exclusive show discounts, live culinary demonstrations and business advice.

Held annually at the National Catering Equipment Centre (NCEC) in Bristol, it brings together hospitality operators from the South West and beyond.

Mark Conron, group head of customer

communications, Nisbets UK, said: “We continue to face operational challenges, with rising costs, staff recruitment issues and business trading concerns, which is why we wanted the key focus of Nisbets Live 2026 to be firmly on ‘supporting the hospitality industry’.

“From offering menu inspiration and tips on how to leverage major events to supporting customers when purchasing new equipment, we have been working hard to ensure Nisbets Live 2026 will

Conveyor Pizza Oven Touch Control

● 45cm direction control belt.

● 50 x 35cm pizza/hr, fully adjustable speed, and temperature to 400 degrees centigrade.

● Forced air circulation for fast even baking!

● Lateral inspection door and window.

FX201M & FX202M Spiral Mixers

● 30litre (20KG) spiral dough mixers.

● Fixed head, 1 or 2 speed options, supplied with casters.

● Powerful chain driven mixers with the versatility of 13amp single phase power.

provide the resources to aid operators and help them advance their business.”

Visitors can expect product demonstrations hosted by exhibitors and Mark Veale, Nisbets’ executive chef and NCEC general manager. Operators can also sample the Digital Kitchen, as he takes you on an exploration of the latest trends, sharing business tips to reduce expenses and creating a menu that maximises profit. A key focus will be the 2026 football World Cup. Using Buffalo equipment, Veale will curate high-profit menus inspired by American, Canadian and Mexican cuisines.

The annual Innovation Challenge also returns, alongside additional business support at the HSBC stand.

Nisbets Live 2026 is on 18-19 March at the Nisbets National Catering Equipment Centre, St Brendan’s Way, Bristol BS11 9HA. Visit nisbets.co.uk/live-expo.

830 EM and 430 EM – Twin Deck and Single Deck pizza ovens

● Twin deck and single deck pizza ovens.

● 63cm x 63cm internal stone deck size.

● 32 x 30cm pizza/hr per deck.

● Thermostatic control up to 400 degrees centigrade.

UK shoppers shifting to healthier diets

Total Till sales at UK major supermarkets grew (+4.1%) in the last four weeks ending 24 January 2026, up from 3.0% in December, according to new data from NielsenIQ (NIQ). Despite this, figures show that unit growths fell by -0.6%, as shoppers took stock on personal finances after a busy Christmas period.

As we saw last year, UK shoppers in 2026 are increasingly focusing on health and wellness, with one in four households saying that it’s a priority for the year ahead. As such, shoppers are increasingly

‘looking behind the label’ as they seek out more knowledge about nutrition.1

This impacted January, as consumer awareness increased sales of both Protein (+9.6%) and Fibre (14.1%) based foods, resulting in value growth in the last 26 weeks.2 And in the last four weeks, sales of Supplements (+18.4%) and Minerals (+9.2%) have seen generous growth.3

In line with these priorities, category performance saw Meat/Fish/Poultry (+7.7%) become the fastest growing super category with units also in growth (+1.3%). No/low alcohol drinks also gained share, as No/Low Cider sales (+28%) and No/Low Spirits rose (+8%).3 eCommerce remains the fastestgrowing FMCG channel, with value sales growth of +9.0% and market share up to 14.2%.4 There was continued softness in the Convenience channel, as sales fell -0.4% against last year – shoppers shifted spend back to supermarkets and online.4 However, shopping missions remain at the core in a cold and wet Jan, as Rapid

Delivery saw a growth of +27% of their customer base vs last Jan.5

Ocado (+14.2%) retained its position as the fastest-growing retailer ahead of Lidl (+9.8%). Sales were also strong at M&S (+6.3%) and Waitrose (+6%). However, sales at Co-op (-0.6%) dropped.

Mike Watkins, head of retailer and business insight at NielsenIQ, said: “Shoppers have entered 2026 with caution and a need to continue to balance budgets. This is felt most by two-thirds of households who still expect to be moderately or severely impacted by costof-living increases. What’s interesting is a continued interest in health and nutrition, fuelled by new product launches.”

Unless otherwise stated all data is NIQ Homescan Total Till.

1 NIQ Homescan Survey Nov 25.

2 NIQ Prod insights, 26 weeks to 10/1/26

3 NIQ Scantrack Total Coverage.

4 NIQ Sc’trk eCommerce (Def Mult Grocers).

5 NIQ Digital Purchases.

Taste of Capri at Jumeirah Carlton

Jumeirah Carlton Tower in London has introduced A Taste of Capri, a limited time dining residency uniting two destinations and their distinct culinary cultures. Capturing the flavours of Capri, Salvatore Elefante, executive chef at L’Olivo, and chef Andre Migliaccio, culinary executive director at Jumeirah, have curated a five-course tasting menu, paired with fine wines and champagne for this exclusive residency.

Until 8 March 2026, the residency

invites guests on a culinary journey through Capri’s rich tapestry of flavours and tradition. With the finest ingredients sourced from Italy, including L’Oro di Capri olive oil and sun-ripened lemons, each course captures the vibrancy of the Mediterranean. Dessert features profiteroles with chocolate cream and pistachio taken from L’Olivo Capri’s menu, created by the world-renowned pastry chef, Pierre Hermé.

Beyond the food, the wine journey is integral to the experience, with pairings selected to complement each course. In collaboration with Hedonism Wines and Laurent-Perrier Champagne, A Taste of Capri presents an exceptional selection of fine wines, from Domaine de Trévallon, renowned for its deeply personal vision of Provencal winemaking and often described as a ‘wine of artists’, to LaurentPerrier’s Grand Siècle, a prestige cuvée blended from three outstanding vintages to recreate the perfect year.

A rare opportunity to experience Capri’s two Michelin-starred excellence in London, this exclusive residency celebrates craftsmanship, seasonality and the art of hospitality, promising an unforgettable dining experience for discerning guests.

A Taste of Capri five-course tasting menu, including a glass of Laurent-Perrier Champagne, starts from £110 with an optional Hedonism Wines pairing.

Springboard reveals Awards for Excellence shortlist

Fifty-seven outstanding individuals and businesses from across hospitality have been shortlisted for the Springboard Awards for Excellence 2026, as tables and tickets go on sale.

Winners across 18 categories will be revealed on Thursday 30 April, 2026, at Park Plaza London Riverbank, bringing together operators, suppliers and supporters from far and wide.

The charity received more than 200 quality entries and nominations for its annual awards, reflecting the sector’s continued commitment to excellence. A significant number of first-time entrants were among the submissions, making the judging process more rigorous and competitive than ever for panels of esteemed professionals, all dedicated supporters and ambassadors of Springboard.

the future, recognising their innovation, creativity and commitment to their teams, communities and wider industry. From technology and innovation to leading by example in sustainable business, nominees reflect the very best of hospitality.

At the ceremony, guests will enjoy welcome drinks, followed by an exquisite dinner with expertly paired wines by Davy’s Wine Merchants, offering a unique opportunity to celebrate success while connecting with peers and partners from across the hospitality industry.

The awards aim to celebrate the individuals and organisations shaping

Springboard CEO, Chris Gamm, said: “The Springboard Awards for Excellence 2026 will be a spectacular celebration of everything that makes our industry so special. The quality, diversity and ambition of the shortlist reflects a sector that continues to innovate, collaborate and invest in its people. Our nominees represent the very best of hospitality, and we’re excited to bring everyone together to recognise their achievements.”

Pizza Pilgrims has been nominated in two categories.

Check out springboard.uk.net/awards.

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The Special One

Pepperoni still rules the pizza menu in 2026. Here, the Danish Crown team elaborates on how attention to detail guarantees the finest flavour.

REFERENCE POINT

In a market shaped by constant innovation, shifting consumer preferences and ongoing pressure on margins, one pizza topping continues to deliver: pepperoni. In 2026, it is no longer just a familiar favourite; it has become a strategic menu component for operators and wholesalers focused on consistency, efficiency and repeatable commercial performance.

Pepperoni remains one of the UK’s most frequently ordered options, performing strongly across all major formats. From independent takeaways and quick-service restaurants to casual dining and delivery-led operations, it continues to act as a dependable sales driver with high repeat purchase. What has changed is expectation. Today, flavour alone is not enough. Operators and

wholesalers prioritise visual appeal, cooking performance and operational reliability. Toppings must behave predictably, support workflows and help maintain control over costs.

“Pepperoni is often the reference point on the menu,” said Kim Markward, senior commercial manager for SuperTops. “If it doesn’t perform consistently, it affects the overall perception of the pizza. Consistency is now a baseline requirement.”

BUILT FOR SUCCESS

In high-volume operations, small inconsistencies become expensive. Uneven shrinkage, excessive oil release or variable slicing can undermine presentation, slow service and erode margins. SuperTops pepperoni can address these challenges.

Carefully selected cuts, controlled fat content and seasoning deliver a uniform slice designed to crisp evenly and hold its shape. The topping retains its smoky flavour while delivering repeatable results. This leads to confidence during peak service, supporting smoother workflows and portion control. For wholesalers, the product is consistent, helping to reduce queries.

And consistency starts with how a product is made. SuperTops pepperoni is produced at Danish Crown’s specialist facility in Svenstrup, Denmark, with the full manufacturing process managed in-house.

Each batch is slow-smoked and cured under continuous quality supervision before being sliced to a thickness optimised for pizza applications. Managing the process end

be maintained over time and helps ensure consistent appearance, coverage and cooking behaviour in service.

“When you control the process, you reduce variability,” continued Markward. “That stability is what operators and wholesalers rely on week after week.”

FLEXIBILITY IS KEY

While pepperoni remains the backbone of most pizza menus, versatility is important. The SuperTops range extends beyond pepperoni to include classic toppings, milder ham options and hot-and-spicy specialities. This breadth allows a balance of familiarity with variation, while enabling wholesalers to offer a complete, pizza-ready topping portfolio.

“Toppings are usually where menus evolve first. A dependable range makes it easier to introduce variation without changing the entire operation.”

In 2026, innovation rarely comes from changing the base or sauce – it is driven by toppings. Spicy twists, layered profiles and premium positioning can all be introduced, with SuperTops products designed to support this approach. Whether used as central ingredients, paired with hot honey or chilli oil or featured in seasonal promotions, the range provides a stable foundation for experimentation without adding operational complexity.

This is built around close collaboration with the trade. Danish Crown UK works with wholesalers, distributors and pizza professionals to understand real-world pressures.

“If something doesn’t work in a busy Friday-night service, it doesn’t belong,” said Markward. “This approach ensures products are developed for real kitchens, not just ideal conditions.”

SuperTops is also introducing a subtle packaging update in 2026. The refreshed design offers a more contemporary look aligned with modern professional kitchens, while maintaining clear brand recognition and making the range easier to navigate.

As the pizza sector evolves, pepperoni remains a reliable menu choice when quality and performance are right. With SuperTops, Danish Crown UK aims to offer wholesalers and operators a topping they can rely on for repeatable results, dependable service performance and commercial confidence.

“Trends always change. But when pepperoni is done properly, it continues to earn its place on the menu,” concluded Markward.

Flavour-remix culture!

Through the lens of 2026 consumer trends, Dawn Farms is poised to take advantage of Gen Z opportunities. New business & innovation strategist, Karen Byrne, explains how.

NEW GENERATION

As the pizza and Italian food category continues to evolve at remarkable speed, Dawn Farms enters 2026 with a uniquely clear view of where consumers are

heading next. Through its latest Trend Catcher 2026/27 insights (grounded in global menu tracking, culinary intelligence and direct collaboration with leading QSRs, retailers and food manufacturers),

the forces shaping the next era are fresh and exciting.

What emerges is a powerful picture of a category driven by younger consumers seeking big flavour, immersive formats and meaningful value, with pizza perfectly placed to deliver.

The most transformative catalyst is the rise of Gen Z as a food culture engine.

As highlighted throughout Trend Catcher, this audience is driving a shift towards

“ACROSS

THE BOARD, SPICE IS BECOMING LAYERED, COMFORT MORE CRAFTED AND PROTEIN INCREASINGLY PURPOSEFUL.”

eating experiences that are bold, vivid and expressive, demanding dishes that surprise, entertain and satisfy all at once. Their influence reaches far beyond youth dining, setting mainstream expectations across casual dining, delivery and retail.

Gen Z’s relationship with food is digital first, discovery driven and unconstrained by rules. Classics are routinely remixed, formats flex freely, and global influences collide into what Dawn Farms calls flavour-remix culture. This creates an environment where pizza, which is already a highly adaptable platform, becomes a canvas for experimentation, sensory drama and hyper-shareable builds.

PERFECT ALIGNMENT

Across the board, spice is becoming layered, comfort more crafted and protein increasingly purposeful. Consumers expect toppings that work harder, offering flavour depth, nutritional value and authentic cues. They’re also embracing hybrid eating, mixing plant and meat for lighter, modern builds, while nostalgia is resurfacing in playful, remixed formats that feel fresh rather than retro.

Also, formats are getting theatrical; drippy, crispy, dunkable, shareable. Pizza operators who dial up the sensory appeal will win, both in-hand and on social feeds.

● Pepperoni Diavolo: for layered chilli heat and expressive spice.

● Firecracker Chicken/Gochujang Chicken: bold, global, flavour-first.

● Truffle Salami & Nduja Pulled Chicken: comfort, premium cues and chef-grade craft.

● Chilli Sin Carne & Korean Pork Bites: protein-smart builds for wellness-oriented consumers.

● Hybrid Pepperoni & Beef-Jackfruit Barbacoa: lighter, sustainable solutions.

● Cup ’n’ Crisp Pepperoni & Flame Grilled Buffalo Chicken: high-impact.

● Pork Belly Burnt End Bites & Pulled Rotisserie Chicken:

nostalgia reimagined for 2026.

● Chinese ‘Spice Bag’ Chicken: format innovation.

PARTNERSHIPS & AMBITIONS

Dawn Farms continues to work with leading QSR, retail and foodservice partners across Europe, the UK and beyond. These relationships are strengthened via insight-led innovation and cross-market trend intelligence.

The company sees the strongest future collaboration opportunities in:

● Brands chasing bold flavour and expressive builds.

● Operators exploring protein-centric menus.

● Retailers seeking global-meets-local authenticity.

● Innovators looking to upgrade comfort and push format boundaries.

Underpinning every partnership is Dawn Farms’ commitment to sustainability, driven through All Our Futures, science-based targets and ongoing exploration of lighter protein solutions. And if 2025 was defined by disruption,

2026 is shaping up to be a year of culinary creativity, hybrid eating patterns and expressive consumer behaviour, fertile ground for pizza innovation.

Trend Catcher 2026 makes one thing clear: the future belongs to operators who embrace boldness, layer flavour smartly, craft comfort with care and meet the next generation where they are. And with its global insight engine, culinary expertise and protein innovation capability, Dawn Farms is positioned not just to respond to trends but help shape what comes next.

CHECK OUT THE TREND CATCHER 2026 REPORT HERE.

Quest quality for

The team at Qualitops talks all things pepperoni, an exciting range of products and expansive plans for the IFE show.

What are the main areas of product focus for Qualitops going into the new year?

It’s about ensuring we meet the demands of customers via our wholesale distributors. We see rising inflation and costs for independent hospitality businesses such as pizza shops, restaurants and takeaways. Our goal is to serve these customers with the same great quality products that we have built our business on over the past 20 years, while also being highly competitive on price and delivery.

What key trends are you seeing, in terms of consumers and production?

Cost-of-living issues are affecting buyer choices – people are more likely to stay at home and order online rather than go out to a restaurant. At the same time, our customers are asking for more innovative products to keep people coming back time and time again.

A great example was our original halal pepperoni, which helped shake up the industry and provided our customers with a unique product. In terms of production, we shield from ever-changing supply chains – like the foot and mouth crisis last year in continental Europe. We work hard behind the scenes to ensure products are delivered on time, at the right price, despite ever-changing tariffs, legal red tape and international politics.

Partnerships are everything – how do you grow yours?

We like to keep a very close relationship with distributors and wholesalers. They effectively are the ones responsible for making sure our product lands in the hands of the end customer. We love exploring quirky opportunities, including a recent Qualitops branded lorry with one of our foodservice distributors!

What are your plans for 2026?

For the first time at IFE 2026 (see preview from p26), we will launch a new range of pepperoni. It’s designed to meet economic challenges that our customers face, while retaining the quality that’s expected from Qualitops.

There are huge challenges in foodservice. How are you navigating these waters?

The new range mentioned above is designed to help. We’re excited to show the world in March what we’ve been cooking up, and plan to very quickly expand this range to ensure our customers are well equipped for whatever challenges they may face in 2026 and beyond.

As diners become more discerning and regional nuances in pizza style and format are immediately recognisable, toppings are taking centre stage, with premium, carefully sourced ingredients, innovative solutions and on-trend flavour profiles all playing a critical role.

The ‘Swicy’ trend isn’t a new one. In fact, it’s taken the UK and US by storm. A simple combination of ‘sweet’ and ‘spicy’, it has been widely adopted – describing a broad range of products, from hot honey to sauces and snacks, with these flavours moving from niche to mainstream.

Driving factors include more discerning and well-travelled palates. People want complex, layered flavours. Diners have become adventurous – identifying when something is authentic or has been adapted. That paired with ‘swicy’ flavours often occurring naturally in trending cuisines from afar, like Korean Gochujang

Swicy

Pizza is a familiar favourite but it’s the quality and relevance of ingredients that help menus stand out. Senior marketing manager at Leathams, Gemma Baldwin, gives us the lowdown.

and Mexican Chamoy, is a recipe for success.

Also, the rise of spicy eating challenges in popular culture has inspired a wave of thrill seekers. We’ve all seen the ghost chilli wing competition requiring diners to sign a waiver before partaking. And the growing fame of ‘Hot Ones’, with A-listers answering questions while consuming increasingly spicy chicken wings.

Where this trend has really exploded is hot honey. A Bidfood survey of 100 chefs and 2000 consumers cited it as a standout spicy ingredient, with 46% of chefs believing it will trend strongly over the next one to two years, and 30% of consumers likely to try it when eating. Pizza operators are featuring hot honey on menus, and it can also be used on waffles, chicken, as a dip or add-on, even in drinks and on desserts… the list goes on.

And Roquito can help. It’s not just another chilli brand – it’s the ultimate sweet heat combo, brought to you by Leathams®. What sets it apart is versatility and consistency, ideal for high-volume kitchens and FTG. A ready-to-eat format offers prep-free convenience, with quality ingredients that are easy to use straight from the pack and consistently deliver.

Roquito® Hot Honey – ideal for indulgent drizzles and as a side dipper for crusts, it's a perfect balance of sweetness and heat. Decadent golden honey infused with chilli, the natural sugars carry the spice evenly, creating a versatile condiment for savoury and sweet dishes.

Roquito® Candied Jalapeños –fresh slices of jalapeños that have been simmered in Roquito® syrup. Often referred to as “cowboy candy”, they start off sweet and finish with a powerful kick.

Roquito® Pepper Pearls – bursting with sweetness and a mild kick, adding crunch and freshness. They come in both yellow and red varieties and are preserved in the signature Roquito® brine.

Roquito® Chilli Infused Oil – the perfect finisher. As a drizzle or dip, it delivers warmth and depth.

Nottinghamtelesales@leathams.co.uk.

Young guns!

Customers want quality and simple, cleaner ingredients, which is where east PIZZAS is stepping up to the plate.

BROADER RANGE

Founded in 2017, east PIZZAS started out as an Edinburgh-based pizzeria set up by co-founders Roly Simpson and Rob Marshall. Their vision was to bring authentic, restaurant-quality sourdough pizzas into the home, without compromising on ingredients or flavour.

Today, their stylish website focuses on shop products, the wholesale operation and a carousel of Instagram-style video snippets. The business has grown into a successful e-commerce and foodservice

brand, producing 250,000, 72-hourproved sourdough doughballs a month for customers – and recently took its first steps into retail.

And in terms of consumer expectations around toppings, there’s still a strong demand for the classics.

“Pepperoni remains consistently at the top of customer wish lists,” said Simpson. “What’s changed is that people increasingly expect higher-quality versions of those familiar favourites, rather than cheaper or overly processed alternatives.

“And there's growing interest in elevated toppings, plus a broader range of flavours and combos. Overall, it feels less about novelty for novelty’s sake, and more about better quality and greater variety, that still feels accessible and familiar.”

IN THE LONG TERM

As for future menu innovation, east PIZZAS is aware that one thing cannot be compromised on: quality.

“Consumers are becoming more informed and selective – particularly

younger generations, who care not just about flavour but about how food is made, where ingredients come from and the values behind a brand. As a business, our role is to supply the best quality product we can, while working with partners who care as deeply about their ingredients as we care about our sourdough and process.

“We tend to stay away from short-term viral trends, which can be fleeting and difficult to sustain operationally. Instead, we focus on longer-term shifts in how people eat – cleaner ingredients, better sourcing and honest, well-made food.”

Key to this journey is transparent recipes, with fewer unnecessary additives.

“We’re navigating cost pressures and operational challenges like everyone else right now. The key is listening carefully to what customers value and continuing to deliver the best product we can.

“Strong relationships with suppliers and partners are essential, as is remaining flexible,” concluded Simpson.

For more info, visit eastpizzas.com.

Cavalcade of quality

Food, Drink & Hospitality Week returns to Excel London from 30 March to 1 April, bringing together six trade events, with a more detailed focus on Italian food than ever before.

THE RIGHT INGREDIENTS

For Italian food professionals, pizzafocused operators and casual dining groups, this three-day showcase offers a rare opportunity to explore both authentic Italian ingredients and the wider systems shaping modern hospitality.

The event portfolio unites IFE, IFE Manufacturing, HRC, The Pub Show, Hospitality Tech360 and International Salon Culinaire under one roof, allowing

visitors to move easily between product discovery, operational insight and futurefacing discussion. For those in the Italian sector, its strength lies in this crossover: ingredients and provenance sit with tech, service models and consumer behaviour.

Producers and consortia from key Italian regions celebrate products central to their menus, from olive oil and flour to cheese and cured meats. Exhibitors include Fratelli D’Acunzi, a specialist

producer of preserved tomatoes and pizza ingredients; Molino Braga, supplying soft wheat flours; and Pasta Berruto, one of Italy’s long-established dried pasta manufacturers with a strong foodservice and private label presence.

Dairy and charcuterie are well represented, with Corte Parma Alimentare showcasing Parmigiano Reggiano and Emilia-Romagna specialities; Jomi, presenting mascarpone and dairy products

for pastry and professional kitchens; and Veroni, bringing premium cured meats, including mortadella, to UK buyers. Olive oil takes centre stage via the likes of Frantoio Paparella, ATI Collegio Toscano degli Olivicoltori OL.MA, and ATI Olio di Roma IGP e Sabina DOP, offering insights into provenance and exportfocused ranges.

Alongside core ingredients, Italian specialities extend into condiments, preserved vegetables and premium flavourings. Giusti Balsamic Vinegar, the oldest balsamic producer in Modena, appears alongside Tomadini, Calzetti, Truffleat and Antico Eremo Company, whose ranges cover antipasti, sauces and gourmet additions suited to the traditional and contemporary. Coffee and beverages are represented by Caffè Boasi, while

sessions grounded in real operator experience rather than abstract innovation. Pizza brands feature prominently, illustrating how established brands are approaching digital transformation.

Ross Pyres, customer technology director at PizzaExpress, will be seen at, ‘Bespoke vs. off-the-shelf: Cracking the code of hospitality tech integration’, alongside David Broom, CTO at Prezzo, Brunning & Price IT director Kieron Williams, and moderator Chris Fletcher of Tech on Toast. Discussion points include how to balance custom-built solutions with off-the-shelf platforms, plus the value of data integration.

Salon also features as part of International Salon Culinaire.

Pizza Pilgrims feature heavily across Hospitality Tech360’s programme. CEO

dessert, gelato and pastry professionals can catch up with Canditfrucht Spa/ Orange Moon and Igino Mazzola.

There are UK-based brands such as PizzaSi, supplier of artisan bases and speciality breads, and Action Foods, who provide Championi Toppings and The Smiling Cook range of IQF pre-cooked pastas and ambient sauces. Emilia’s Crafted Pasta is renowned for traditionally made dried pasta, while La Tua Pasta delivers fresh products made overnight across London, as well as longer-life pasteurised pasta and IQF formats.

TECH ADVANTAGE

Beyond ingredients, there is a focus on how Italian businesses operate in practice. Making its debut is Hospitality Tech360, bringing technology into focus, with

Gavin Smith is part of, ‘Culture eats software for breakfast: Why leadership still determines tech success’, examining why organisational mindset and leadership remain central to technology adoption. Head of people and engagement, Oli Cavaliero, discusses the brand’s innovation project in ‘Meet Joshua: Pizza Pilgrims’ AI teammate’, while operations director, Tom Smith, joins the ‘Ops Club…The operator tech buyer playbook’.

STREET LIFE

The hospitality-focused pillar, HRC, of Food, Drink & Hospitality Week, combines sourcing with front-of-house, equipment and service-led content.

For 2026, it introduces a Street Food Section and Street Food Stage, with content curated by NCASS. A Street Food

HRC’s seminar programme addresses changing consumer behaviour and dining occasions, including sessions on families, health and social habits. Jo Lynch of KAM will host a panel on dining with children, featuring operators from Butcombe Group, Big Table Group, Bistrot Pierre and Gusto.

Wine also features strongly, as Judith Lambeth of WSET hosts an interactive tasting session.

For Italian brands looking to expand internationally, ICE – the Italian Trade Agency – will be present.

A spokesperson for the Agency said: “During IFE, OpportunItaly will showcase its Buyers Club, a unique initiative developed to create a direct bridge between UK buyers and Italian sellers. Promoted by the Italian Ministry of Foreign Affairs and International Cooperation (MAECI) and ITA, Italian Trade Agency, OpportunItaly is the business acceleration programme designed to foster global partnerships and boost the presence of Made in Italy excellence.”

Find out more at hrc.co.uk.

A collective effort

Eurostar Commodities has a new range on show at IFE, balancing both convenience and craftmanship.

DEPENDABLE HYDRATION

When it comes to trade shows, there’s one date firmly circled in red for the Eurostar Commodities team – International Food & Drink Event (IFE).

“This is always a highlight,” said managing director, Jason Bull. “It has a great energy and is perfect for catching up with customers, suppliers and industry friends – and have proper conversations about the challenges pizza operators are facing and how we can support them.”

Eurostar is showcasing a focused range of products designed to deliver consistency, quality and efficiency for chefs working in fast-paced environments – from pubs and bars to independent pizzerias and multi-site operators.

Re:Gen Dough Balls, also available for convenience, use British regenerative wheat from The Green Farm Collective.

The growing range of Grandi Molini Italiani premium pizza flours are also spotlighted. Among the favourites are Pizza Italiana ‘0’, Pizza Verace ‘00’ and Pizza Dorata and Italian Sourdough Dough Balls made from 100% Italian wheat.

Additionally, Eurostar welcomes new additions to the range for 2026. These include Pizza Tipo 1 – a flour that’s versatile by nature, resilient through long fermentation, delivering pizza with depth, balance and character. While Pizza Tipo 2 is richer in the grain’s outer layers, adding fibre, a darker colour and deep flavour.

One highlight is RISE Re:Gen Strong White Flour, providing structure and flexibility for breads, pizzas and products that demand a good base. While RISE

For specialist diets, there is Eurostar Gluten Free Pizza Flour. The result is dependable hydration, excellent stretch and strong oven spring – key attributes for maintaining quality at volume.

ALWAYS IMPROVING

In busy kitchens, that balance of convenience and craftsmanship is critical. Eurostar dough balls are frozen for freshness, designed to remove complexity from pizza prep. Simply defrost, stretch and bake – delivering consistent bases without the need for skilled labour or lengthy fermentation schedules.

week to running a smaller operation, you need ingredients you can trust. Our dough balls, flours, yeasts, improvers and pizzaready sauces are designed to help chefs work more efficiently.”

Beyond dough and flour, visitors to the stand can explore Eurostar’s full range of specialist yeasts and improvers for pizza, as well as its pizza-ready sauces renowned for authenticity and minimal prep.

Adding to its commitment to the future, Eurostar’s Pizza School opens in February 2026, providing a dedicated space where aspiring chefs and enthusiasts can develop skills under the guidance of expert instructors in state-of-the-art facilities. It is designed to inspire creativity and confidence, reflecting a focus on education and the next generation of talent.

“Consistency is everything,” added Bull. “From serving hundreds of pizzas a

Based at Brighouse, the Pizza School offers a structured programme of masterclasses. Working with the latest Grandi Molini Italiani, RISE Re:Gen and Eurostar gluten-free flours, students explore best-practice techniques across a wide range of styles – from Neapolitan and classic pizza to pinsa, gluten-free options and speciality Italian breads. It combines traditional methods with the practical demands of modern kitchens, offering hands-on learning that equips operators with the skills to succeed.

Visit eurostarfoods.co.uk for more info.

Lights, camera, Action!

KEY CONNECTIONS

This year at IFE, Action Foods is doing things a little differently. The business, which has over 30 years of industry experience, is showcasing its Smiling Cook pasta and sauce range once again – but unlike last year’s soft introduction, 2026 is about making a statement.

“Visitors can expect a full refreshed brand reveal, live product tastings and generous pasta samples that bring the range to life,” said Action Foods’ sales & operations manager, Rebecca Mehta.

“We’re inviting attendees to experience Smiling Cook properly, understanding exactly what sets it apart. Our aim is simple: for everyone who visits our stand to leave genuinely impressed, inspired and excited about the range and how it can benefit their business.”

And these industry events are incredibly important to Action Foods.

“Face-to-face meetings are becoming far less common,” continued Mehta. “That makes large, in-person exhibitions like IFE more valuable than ever, as they give us a rare opportunity to be directly in front of our audience.

“It’s easy to communicate behind a screen but our concept is built on real experience. Taste, interaction and genuine conversation are essential to truly understanding what we offer. IFE allows us to showcase our products as they’re meant to be experienced – not just by reading a blurb on a webpage.”

TRUST ISSUE

Action Foods is continuing to see a strong consumer drive towards convenience, with a need for simple, on-the-go options that fit into increasingly busy lifestyles.

“Smiling Cook aligns perfectly with this, offering speed from our pre-cooked pasta and sauces, without compromising on quality or taste. At the same time, high protein remains a key focus. Whether for satiety, health or versatility, these options are firmly embedded in buying habits. This is where the rest of our range comes into play, with IQF chicken, Championi Toppings and chilled bacon providing flexible solutions.

“We’re also seeing a growing emphasis on value and versatility – products for multiple menus and occasions – alongside a desire for familiar, comforting flavours done well. Consumers want food they can trust, that delivers consistently and fits seamlessly into routines.

“Taken together, this points towards a ‘full basket’ approach: convenient, healthfocused products that work hard across different channels. That’s exactly how our range is designed – a complete offering that meets the realities of UK food consumption.”

BANG ON TREND

In terms of 2026, it’s already shaping up as a busy year for Action Foods, having hit the ground running with a full calendar of meetings, alongside product demonstrations and show planning.

“There’s a huge amount happening behind the scenes – from new branding and range reviews to ongoing product development. It’s a constant pace but one we thrive on. The momentum reflects both our ambition and commitment to evolving the business.”

And with Italian-style food on a real high, the market is ripe with opportunities.

“It continues to be incredibly popular in the UK. The appeal lies in its simplicity, quality ingredients and versatility.

“From quick midweek meals to indulgent weekend dishes, Italian-style cuisine resonates with consumers seeking comfort, flavour and convenience. That’s why Smiling Cook pasta and sauces fits so well – it brings Italian favourites to the market in a way that’s simple to integrate into any setting. Just think, a quality restaurant dish of Pomodoro and Mozzarella Ravioli, with a Puttanesca sauce, enjoyed by the diner for its flavour, yet relished by the restaurant team for simplicity of use,” concluded Mehta.

Rewriting the rulebook

It’s all set to be an exciting year for Sunny & Luna, the fresh pasta brand on a mission to shake up the category and get more plants on plates.

PLANT POWER

The message from Sunny & Luna is a clear one: it’s a female-founded pasta brand on a mission to deliver nutritious and nourishing products.

“Crafted in Italy with authentic recipes and real ingredients, we’re making better-for-you alternatives to traditional Italian comfort foods more accessible to millions of households across the UK,” said Italian-born Sunny & Luna founder, Giulia Berretti.

And these ambitions are certainly holding up. In the past three years, Sunny & Luna has grown from a kitchen table startup to a nationally listed brand, initially launching its range of awardwinning pasta made with vegetables into Ocado, Whole Foods, Planet Organic, Zapp and UK independents. It also recently secured a first national supermarket listing, at Sainsbury’s.

recipes and real ingredients, with no preservatives, additives or nasties.

COMFORT & NUTRITION

“We believe good food is more than just nourishment – it’s about fuelling joy and fostering healthy lifestyles. Healthier options in convenience aisles is a key factor in transforming UK mealtimes.”

“What sets us apart in fresh pasta is that we’re doing things differently,” continued Berretti. “Our pasta is more nourishing than anything else on the shelf as it’s powered by plants. We simply replace half the heavy carbs of pasta with veg, for a nourishing twist on comfort food that counts as one of your five a day.”

For the brand, authenticity is key. The entire range is made in Italy, using Italian

Berretti has always loved Italian food, having grown up in Milan and making pasta with her grandmother. However, as a New York fashion model in her early twenties, she saw how carb-heavy foods like pizza were often demonised,

especially among younger women.

“Sunny & Luna was born to change that – to give people the Italian comfort food they love, with the nutrition they need to thrive.”

And for Berretti, being a female founder is central to its ethos and mission.

“We need women in the food industry to make food better. There are amazing women-built brands out there doing great work to make nutritious foods more widely accessible. That’s why we’re proud to be part of the Buy Women Built community, championing those brands that lead the charge for better food.”

NEXT ISSUE COMING

APR/MAY 2026

SPECIAL

Flour

Italian tradition, varieties, NPD, regenerative farming

EXCLUSIVE

Ovens & kitchen equipment

Commercial design, troubleshooting, energy-saving, profiles

FOCUS

Business operations

Franchising, delivery challenges, tech, AI, new sites, hygiene

PREVIEW

International Franchise Show (17-18 Apr)

Past, present & future!

It’s an exciting time at Carnevale, with celebrations, product innovation and a key focus on sustainability. We caught up with Luigi Carnevale and Maurizio Valerio.

Tell us about business developments

In recent years, Carnevale Group has invested heavily in new depots across the country, greener and more sustainable vans and lorries, and the creation of dozens of jobs.

At Carnevale, we are more than just passionate about products; we are passionate about the planet. Safeguarding the environment is a top priority. Since 2011, our commitment to renewable energy has been clear, with over 500 solar panels installed on our warehouses. These have generated hundreds of thousands of kWh of clean electricity.

Last year, we invested in machinery to produce quality, filled fresh pasta in central London, which was launched under the new Passione Pasta range. We also embarked on a considerable investment project into our dairy production in Bedford, particularly our award-winning burrata and stracciatella. A high-capacity production line allows us to make these products on an industrial scale in the UK – the only one of its kind! We also installed a ricotta bagging line to offer this product in 10kg recyclable pouches for manufacturing, and are currently installing a Fior di Latte

maturation line with a view to improving its quality and consistency.

Our products are sold under the Carnevale brand, as well as Valerio, which boasts a long, family heritage, having been founded in 1964. Valerio manufactures premium, artisan Italian cheese and meat products, using carefully selected British raw materials and traditional Italian production machinery and methods.

We are proud of our authentic cheeses, made fresh every day using the finest British milk. From creamy mozzarella and burrata to delicate ricotta and milky Fior di Latte, it’s Italian tradition combined with British excellence.

I understand Carnevale is celebrating a major milestone in 2026. This year is our 60th anniversary. It was in 1966 that two young brothers – Carmine and Giovanni Carnevale from the Apennine village of Capracotta in Molise, Southern Italy – established the company and began

manufacturing and selling mozzarella and ricotta in London. At that time, fresh Italian cheeses were almost unknown in some parts of Italy, let alone the UK!

They were subsequently joined by other family members, and thanks to sacrifice, vision and passion, we have been able to offer the British market the finest UK-manufactured Fior di Latte, burrata, fresh pasta, sausages and pepperoni, as well as a comprehensive assortment of imported Italian produce.

Today, Carnevale has six distribution depots, three BRC-accredited manufacturing sites and a portfolio of over 3000 food and drinks. Over the years,

our journey has been characterised by a pursuit of quality and respect for tradition, alongside innovation and openness to the future. And we are proud to have received numerous awards in recognition of this.

Italian food is on a real high in the UK – is this a trend you are seeing?

It’s certainly a very important part of modern British culture. From pizza to pasta, cured meats and cheeses to regional specialities, desserts and of course wines and other drinks, we can see the significant impact that Italian culinary tradition has had on British society. An important role in this evolution has been played by the many restaurants, pizzerias, delis and bars across the country.

And there is still significant room for growth, particularly through higher quality food & beverages – alongside a wider appreciation of authentic Italian products. We can play an active role in this change by educating customers and helping them discover real gems. We also believe that in a post-Brexit Britain where sustainability and reducing the carbon footprint are a priority, that there will be further interest in UK manufactured, Italian produce.

Any key consumer trends standing out?

In addition to Italian products that have become popular in the UK in recent years – such as pistachio, burrata and ‘nduja – consumers are increasingly moving towards higher quality, regional options, not necessarily those with PDO or PGI certification.

Every region is diverse and rich in products that are the result of ingenuity and sacrifice over the centuries. Italy is home to some of the best cheeses in the world, with hundreds of varieties that form an essential part of its identity and play a key role in the Mediterranean diet. It is because of this that Italian cuisine was recognised by UNESCO for its Intangible Cultural Heritage of Humanity.

Obviously, times are tough in hospitality. How are you adapting?

We are proud to offer a wide and diverse product range designed to meet the needs of every customer, supporting them with efficient delivery and credit agreements. For many products, we provide

multiple quality levels at different prices, with options for different requirements, while guaranteeing exceptional quality. As always, we offer free delivery all over the UK with no minimum order, which is particularly important when many businesses are trying to limit outgoings.

For us, quality products, outstanding service and punctual and efficient delivery are essential to lasting relationships.

Who do you partner with and how would you like to grow?

We work with hundreds of suppliers in Italy and the UK, having maintained longstanding partnerships with some of the biggest names in the Italian food industry. Looking ahead, we aim to expand our network of suppliers, allowing us to offer our customers an even wider range of products that represent all regions of Italy.

Next-gen inspiration

Having worked in some of Italy’s most respected kitchens, chef Andrea Ruszel’s star is on the rise in the UK. Here’s his take on the importance of ingredient tradition and regional variety.

Cheese is obviously the heartbeat of pizza. How do you approach its use? It’s not just an ingredient – it’s a storyteller. Growing up in Sicily, I learned that cheese gives a dish depth, balance and identity. In pizza especially, it plays a crucial role, bringing saltiness, richness and that essential umami element.

I pick cheeses that speak the language of authentic Italian tradition. From the creaminess of burrata to the delicate sweetness of a high-quality Mozzarella di Bufala Campana, the structure and complexity of Parmigiano Reggiano and aged pecorino, right through to the bold, rich character of gorgonzola.

Authenticity is everything in Italian cooking. How do you deliver on this?

It starts with knowledge and respect for tradition – understanding how cheeses have historically been produced across the regions and using them in harmony with seasonal, quality ingredients.

Guaranteeing authenticity is not always easy. Demand is high and the market is full of imitations. However, there are clear indicators to help identify the real thing. Italy’s most important cheeses are protected by official quality marks, often stamped directly onto the rind or clearly displayed on packaging.

With pasta and pizza, cheese must be selected and paired according to other elements on the plate. Sometimes it’s interesting to explore fondue-style preparations, creams or sauces, bringing innovation and modernity to a traditional dish, while still respecting its roots.

For example, Mozzarella di Bufala Campana DOP is protected by a specific consortium. It is one of the most

“GUARANTEEING AUTHENTICITY IS NOT ALWAYS EASY. DEMAND IS HIGH AND THE MARKET IS FULL OF IMMITATIONS.”

counterfeited cheeses in the world, so look for an official logo – a sun-inspired symbol in the colours of the Italian flag, with a buffalo head at its centre.

authenticity but are open to innovation – cheeses with a clear provenance and story, alongside new textures, pairings and modern interpretations.

There is a growing appreciation for artisanal Italian cheese and how it can fit into modern lifestyles and global flavour influences. My approach is always to honour tradition, while staying open to the natural evolution of contemporary taste.

From a consumer perspective, are expectations around cheese changing? Absolutely. People are more informed and demanding than ever. They want

In your experience, which are the finest Italian cheeses?

They are as diverse as the regions they come from. In Sicily, you find intense, sun-driven flavours that pair beautifully with citrus and aromatic herbs. One of the island’s most iconic protected cheeses is Piacentino Ennese DOP – a unique sheep’s milk cheese made with saffron pistils and black peppercorns. It has a deep golden colour and saffron aroma.

In northern Italy, you discover aged cow’s milk cheeses and mountain varieties with complex notes. In Emilia-Romagna, Parmigiano Reggiano DOP needs little introduction – one of the most imitated cheeses in the world, with over a thousand years of history, yet only one true original.

In Sardinia, Pecorino Romano is produced – a fundamental ingredient in Italian cuisine, essential for iconic dishes such as carbonara, pesto and many others.

I truly believe that every Italian region has a signature cheese that reflects

its biodiversity, landscape and animal husbandry. The finest ones are born where tradition and territory meet; where climate, history and culture shape unique dairy expressions. Whether it’s a burrata from Puglia or pecorino from Sardinia, great cheeses always tell the story of where they come from.

Italian food is becoming more prominent in the UK. Are you seeing this? Without a doubt. There is a deep respect and genuine enthusiasm – especially now that Italian food culture has recently

been recognised as Intangible Cultural Heritage of Humanity. Interest goes far beyond pizza and pasta, embracing regional specialities, artisanal products and authentic techniques.

People want to understand the stories behind dishes, the origins of ingredients, and the connection between food, culture and memory. This makes my work incredibly rewarding. Cooking becomes a form of cultural exchange – something I express through my kitchen, my private chef services and masterclasses.

Food is a language of connection.

Every dish has the power to bring people together. My mission is always the same: to create food that not only tastes beautiful but evokes emotion, sparks memories and makes every experience unforgettable.

And while pairing cheese with food may seem simple, in reality it requires study, research and intention. Before creating a dish or a pizza, it’s essential to think carefully about balance. Nothing should be left to chance.

Take a classic pasta al pomodoro. Parmigiano Reggiano is essential but the final result depends just as much on the quality of the other ingredients – especially the tomato. A passata like Cirio’s, beautifully balanced in sweetness and acidity, intense yet harmonious, allows the cheese to shine without overpowering the dish. It provides a clean, authentic base that respects tradition and enhances every element.

The same principle applies to pizza. Cheese may be the star but it needs equally strong supporting ingredients to stand out. A high-quality Cirio tomato base is the foundation of pizza, lasagna and pasta al pomodoro – a rich, reliable structure upon which deep, well-balanced flavours are built. When the raw materials are excellent, the dish speaks for itself.

Great food is born from great ingredients. That is where true cooking begins: in the conscious choice of products that tell a story, respect tradition and transform simplicity into excellence.

Andrea Ruszel was born in 2000 in Sicily. His father was a chef, his mother worked in hospitality. At the age of 11, Ruszel was helping in the family restaurant. He graduated from the ‘Federico II’ Hospitality Institute in Enna, moving on to L’Albereta Relais & Chateaux under chef Fabio Abbattista. He moved to London in 2021 and was awarded ‘Best Upcoming Italian Chef 2024’ at an I Love Italian Food comp. Andrea’s Table is a project dedicated to private dining, collaborations and masterclasses. He came second in the Best Pasta Chef Cirio Awards 2025 at EPS.

Check out andreastable.co.uk.

MODERN NUTRITIONAL VALUES

GLP-1, protein and the next big growth curve for pizza & pasta… Richard Thorpe from Heler Foods enlightens operators on how they can take advantage.

SMALL IS BEAUTIFUL

Walk down any UK high street or open any delivery app and the shift is unmistakable: customers are eating differently.

The cause isn’t a fleeting diet trend – it’s the rapid adoption of GLP-1 and dual-agonist medicines. As these appetite-reducing treatments become more common for diabetes and weight management, they’re reshaping eating frequency, portion size and nutritional priorities.

And for pizza and pasta operators, this isn’t a headwind; it’s a strategic opportunity. Smaller portions, higher nutrient density and protein-first choices align naturally with formats that the categories can evolve towards.

So, what are GLP-1 users doing differently? Across UK retail and foodservice, three consistent behavioural changes stand out:

● Portions shrink. Fewer meals and smaller servings.

● Nutrition quality rises. A shift towards nutrient-dense foods – especially those high in protein, fibre and hydration cues –seeking more satiety per bite.

● Spend reallocation. Budgetary move away from ultra-processed snacks and sweet bakery towards main meals that offer functional value and better macros.

PROTEIN POWER

When total food intake falls, maintaining lean mass and covering essential nutrients becomes more important. Clinical guidance recommends higher protein – around 20 to 30g per meal – to

support muscle preservation during weight loss. Yet early data from clinical trials shows that many GLP-1 users unintentionally fall short on protein, simply because appetite is reduced. That makes protein-dense, convenient, familiar mains very valuable. Pizza and pasta already deliver the comfort and versatility people love – and now they can offer the right nutrition. So, how does pizza & pasta evolve? Several practical adjustments can reposition the category for the GLP-1 era:

● Protein-enriched doughs (using whey or pea protein) boost the base without affecting texture or bake quality.

● Higher-protein cheeses like Eatlean™ deliver cleaner macros while maintaining melt, stretch and flavour.

● Lean, protein-rich toppings – grilled chicken, prawns, tuna, turkey pepperoni or lentil-based ragù – enable ‘protein stacking’ without driving up portion size.

● Smaller, smarter formats. Personal 8-9” pizzas, slicing or half-portion pastas paired with a protein side, matching reduced appetites while maintaining satiety.

● Fibre-rich veg and lighter sauces support digestion and hydration, which many GLP-1 users prioritise.

EASY SWITCH

Adoption is simple: start with partial cheese swaps, pilot a protein dough on core SKUs and label outcomes clearly (protein grams, fibre, calories), rather than using medicalised language. Bundle ‘protein lunch’ sets for value and portion control. Brief staff to explain the satiety and nutritional logic without making health claims. Even small changes, rolled out intentionally, can create meaningful menu differentiation. And the winners will be those who bake modern nutrition into classic formats, maintaining comfort while delivering better macros in smaller servings. With consumers eating less but wanting more from every bite, protein-smart, portion-right pizza and pasta can capture the next major growth curve. And Eatlean™ Protein Cheese is the ideal mozzarella swap to add nutritional density without heaviness.

Find out more at eatlean.com.

BOOST PROTEIN AND KEEP IT INDULGENT

✔ High-protein, low-fat

✔ Perfect melt and stretch

Customers are eating differently. With reduced appetites and higher expectations, every bite has to work harder. Pizza and pasta remain perfectly placed when comfort food delivers real nutritional value. Eatlean™ Protein Cheese makes the shift seamless.

work harder. Pizza and pasta remain perfectly placed

✔ Simple swap for instant menu upgrade WITH EATLEAN™, OPERATORS CAN...

Power up protein - support satiety and lean muscle

Keep comfort food indulgentlow-fat, high-melt, great flavour

Simplify innovationswap in place of mozzarella with no disruption

UPGRADE

MODERN MENU IDEAS

Lean protein toppings - chicken, prawns, turkey, lentil ragù

Personal pizzas or half-portionsperfect for reduced appetites

Highlight protein and fibre per serving - make nutrition easy to understand

popular! Brit

Clawson Farms elaborates on future trends and how looking closer to home can deliver versatility and exciting menu opportunities.

EVOLVING PREFERENCES

Industry insights from Mordor Intelligence show the UK dairy market size is estimated at US$23.75 billion (£17.4bn) and expected to reach $28.44bn (£20.8bn) by 2030, growing at a CAGR of 3.67% during the forecast period of 2025-2030. And foodservice provides a crucial growth driver for the dairy industry, with restaurant and café spending reaching $111.34 billion in 2021.

Increasing diversity of the population has led to greater demand for a variety of dairy products used in different cuisines, from Italian pizzas to Indian curries. Evolving preferences for convenience, sustainability and health-conscious options have sparked innovation in product development and packaging too.1

Bill Mathieson, managing director at Clawson Farms, said: “With consumers wanting premium and customised options, additional toppings are a powerful upsell opportunity. We all know that cheese

remains the essential driver of pizza satisfaction, delivering the melt, stretch and savoury flavour diners expect. The right cheese not only boosts perceived value but also elevates all other toppings, helping operators differentiate their offer and grow revenue through upgraded builds and chef-inspired combinations.”

Davide Donisi of Zia Lucia Pizza trialled Clawson Farms Stilton® and Rutland Red: “I like to find ingredients to differentiate a pizza. While Gorgonzola is a classic, British Blue cheese brings a fantastic depth and brings an Italian/British twist.

“Clawson Farms Stilton Crumb melts really well, and when this cheese is used on a pizza it imparts a buttery texture which absorbs into the base when resting. As it cools, it gives the dough extra flavouring. There is a lot of umami notes from this cheese, and when you contrast that with something sweet, it is amazing!”

WOW FACTOR

Where food comes from is important, with provenance, sustainability and heritage playing a key role in purchasing decisions. Around 76% find British provenance appealing, reinforced by a strong desire to support local economies (50%) and an appreciation for the heritage behind British ingredients (46%).2

Cheeses of British origin, produced using sustainable practices, are perceived as genuine value – enhancing

menus and aligning with expectations. For operators, supporting British cheese and produce meets growing demand, while enabling strong menu storytelling and a clear commitment to quality, sustainability and local supply chains.

Clawson Farms’ cheeses play an important part in the story of ‘edible’ Britain – from traditionally aged territorials to characterful, contemporary blends that bring the ‘wow factor’ to grazing platters and cooked dishes. Its ongoing quest to champion Stilton as a versatile and contemporary ingredient, for all meal occasions, continues: “Thirty years ago, our Blue Stilton became the first British cheese to gain the prestigious PDO status,” continued Mathieson. “And in this celebratory year, it’s only fitting that we forward with our ambition to bring Stilton to a wider audience.

“This year, we will team up with UK culinary colleges to inspire the next generation of chefs by educating on Stilton’s heritage and encouraging catering students to reimagine this iconic cheese.”

Find out more at clawson.co.uk.

1 Mor Int ‘UK Dairy Market Size & Share Analysis - Growth Trends & Forecasts Up To 2030’.

2 Bidfood & CGA NielsenIQ Trends 2024.

Masters at Work

Welcome to a new feature focusing on the chefs, recipes, restaurants and innovators shaping the UK Italian food scene. We celebrate this incredibly exciting and evolving journey ‒ with insights and imagery designed to entertain and inform.

Passion project

New podcast from chef and Italian food maestro Theo Randall, The Recipe, combines brilliant guests with cuisine that helped shaped their professional journeys.

FRESH THINKING

It was a who’s who of the culinary world that gathered at Cucina Italiana, The InterContinental London Park Lane, to celebrate the success of chef patron Theo Randall’s new weekly podcast, The Recipe

Launched in December last year, Randall gets up close and personal with a different chef every Friday, each sharing their passion for a special recipe, while discussing their culinary journeys.

As a host and judge of our very own PAPA and Sammies awards for over 10 years, it was the perfect opportunity for us to delve deeper into this new and exciting project.

“A guy called Oliver Dean came up with the idea,” said Randall. “He’s the managing director of advertising agency Syrup, who work with olive oil brand Filippo Berio. He got them on board to sponsor the podcast and thought I would be good at presenting it. The whole concept basically came out of nowhere and has evolved as we’ve gone along – which I think is the best way to do it.

“It’s not been forced and is very relaxed, just talking to brilliant chefs about a recipe they are passionate about. I’ve known some of the guests through my work on BBC’s Saturday Kitchen and other

broadcast jobs, while others I’ve met for the first time. It’s just so interesting and enlightening to have these interactions with people who are as passionate about food as I am.”

BY ROYAL APPROVAL

With the likes of Ainsley Harriot, Paul Rankin and Matt Tebbutt in attendance, it was announced on the day that a second and third series are in the pipeline. And a number of episodes are already on

The Recipe’s YouTube channel, with an eclectic smorgasbord of content.

The podcast launched in December 2025 with Jonny Marsh, whose remarkable journey now sees him as personal chef for elite Premier League footballers, having progressed from superyachts. His clients have included Kevin de Bruyne and Christian Eriksen.

And the progress of Sorted Food was highlighted over a wholesome fish pie by chef Ben Ebbrell, one of the quartet helping to revolutionise online food content. YouTube videos with the likes of Prince William serving customers from a burger van are achieving massive cutthrough, with over 2.9 million subscribers – helping to excite a whole new, digitalsavvy generation and foodie community.

The Recipe has also hosted chef and nutritionist Gigi Grassia, who espoused the delights of delicious vegan Italian cooking. Her Hearty Pasta e Fagioli was a feast for the eyes… and ears.

“I think the podcast is fantastic to watch but also nice to listen to,” continued Randall. “The filming is extremely high quality and you can learn the recipes as you watch – but when you’re just hearing the conversation and the sizzling of the cooking you can imagine what’s happening, which is special.”

STAPLE DIET

But of course, Randall’s role as chef patron at Cucina Italiana is his bread and

butter. And with a changing Italian seasonal menu focusing on regions such as Tuscany, Sicily and Lagoria, he’s ideally placed to analyse the growing presence and unmitigated success of this cuisine in the UK.

“We just love to cook authentic Italian food, relying on amazing suppliers and fresh produce,” continued Randall. “And you only have to look at supermarket aisles to see how its presence is growing in importance for the consumer.

“I’ve always said that the British public have adopted Italian food as their own. Many families cook pasta at least once a week, while still going out to pizza restaurants or enjoying takeaway.

“And in terms of ingredients, you can buy different types of burrata, pecorino cheese…even 24-month-old parmesan.

The simplicity of Italian food is reflected in people’s cupboards – where you will

find a great olive oil like Filippo Berio, with a bottle of balsamic vinegar, porcini mushrooms, capers and anchovies close to hand. And there’s higher quality pasta and tinned tomatoes available. It’s fantastic.”

Randall’s love for Italian food is unmistakable, which will undoubtedly help drive his podcast, The Recipe, to even greater heights.

Roast with a difference

LAVO at The BoTree is offering a unique twist to a British staple, with the launch of its first Sunday Roast menu, imagined through its signature Italian lens.

LAVO has crafted a blend of comforting British classics with bold Italian flavours. Highlights include Roasted Beef Striploin, Corn-Fed Chicken and Porchetta, all with root vegetables, roast potatoes and panini semidolci –served in place of the Yorkshire pudding, alongside rich jus. For those dining together, the Sunday Sharing Feast (£30 per person) brings all three meats to the table in a generous spread.

Starters and sides showcase LAVO’s Italian influences, with dishes such as Caesar della Casa and Truffle Mac & Cheese taking centre stage as nostalgic favourites, alongside Beetroot Carpaccio with wild herbs and mushrooms, Carne Battuta al Coltello with gorgonzola and fresh radish, and Chicken Liver Pâté with strawberry marmalade and aceto balsamico. Guests can also enjoy HalfShell Oysters with limoncello mignonette. For those seeking alternatives, there is something for everyone. Vegan diners are catered for across starter, main and dessert, while dishes such as Roasted Cauliflower with salsa verde, thyme croutons and capers, and Lobster Linguine with fresh chilli and white wine provide lighter or more indulgent options. All ingredients are sourced locally, reinforcing LAVO’s commitment to quality and seasonality.

Italian heritage is prevalent, from the Porchetta inspired by classic roasting

traditions to panini semidolci, soft milk bread served warm for dipping. Adding a LAVO favourite, this February sees the return of Red Velvet 20-Layer Cake.

Desserts channel a signature style: with the iconic 20-Layer Matcha Cake – changing to Red Velvet for the month of love in February, Chocolate Croccante with gianduja mousse and candied orange, or Torta alla Mela with vanilla gelato, as well a selection of gelato and sorbets.

Nestled within The BoTree in Marylebone, LAVO is the hotel’s signature Italian restaurant. With a striking two-floor layout, bespoke interiors and Mediterranean garden ambience, LAVO offers an elevated space to pause, celebrate and savour.

The BoTree is at Marylebone Hotel, 30 Marylebone Lane. Visit thebotree.com.

Craft meets taste

There’s a Bri-talian movement emerging, with chef and owner of new restaurant Connie’s, Andrea Asciuti, leading the charge.

Let’s talk about the Bri-talian concept. What is it and where has it come from?

Bri-talian isn’t something I invented on paper – it’s a reflection of my life and inspired by my daughter. I moved to London 14 years ago when I was 20, and now I’ve spent almost the same amount of time here as I did in Italy. My daughter will grow up British and Italian – Connie’s is simply the pizza version of that.

With Neapolitan pizza, I’m a purist. There are rules and traditions that I respect deeply. Connie’s gives me freedom – a place to apply Italian technique and mindset to British flavours, ingredients and habits, without feeling like I’m breaking something sacred. Bri-talian isn’t fusion for attention. It’s Italian craft meeting British taste, honestly and naturally, requiring confidence, not compromise.

The evolution of London-style pizza is fascinating. Can you expand on this? London had years being dominated by Neapolitan pizza, which taught the city a lot about dough, fermentation and quality. Then the pendulum swung back towards comfort: thinner bases, crispier bakes, New York and London-style pizzas.

The problem is that style moved faster than knowledge. London-style pizza looks simple but is actually very technical.

Crispy doesn’t mean burnt. Thin doesn’t mean dry. There’s a fine line between charred and ruined – and a lot of operators are crossing it. Crispy pizza isn’t a shortcut, it’s a responsibility.

Connie’s takes everything from the Neapolitan era and applies it to Londonstyle pizza, with care and intention.

Craft vs trend in the current UK pizza boom – what does this look like to you? Pizza is having a moment – and moments can be dangerous. A lot of operators chase the look of crispiness, without understanding how to achieve it. Burnt bases, dry reheated slices, underfermented dough, all passed off as style.

Trends move fast, technique takes years. Fermentation, hydration, flour choice, oven control – they don’t happen overnight. Connie’s is built on that foundation. The trend brings people in, but it’s craft that makes them come back.

You’re in a hugely competitive market. How can Connie’s achieve cut-through? By being simple, bold and confident with our product and concept. Connie’s isn’t trying to reinvent pizza or be everything to everyone. It’s London-style pizza made by Italians who know how to bake. Cut-through comes from consistency

and clarity. From pizzas that eat the same every day, with hospitality that’s warm, not performative. Do that well and people talk, which matters more than hype.

Where do you see Italian food in the UK foodservice and hospitality landscape?

It is at a crossroads. On one side, you have nostalgia and comfort; on the other, you have technique and modern thinking. The future is where those two meet. People don’t want lectures about provenance. They want food that feels good but still respects the craft behind it. Connie’s is part of that evolution. It’s Italian food that understands London –how people eat, what they crave, how they socialise. Italian heritage doesn’t disappear when you adapt it, it gets stronger.

AN INTIMATE EVOLUTION

Having founded 081 Pizzeria (ranked Top 50 Pizzas in Europe 2024), Andrea Asciuti launched Connie’s Pizza in late January 2026. Situated beneath the railway arches of Queen’s Road, Peckham, it celebrates the Bri-talian pizza concept.

Named after his wife and inspired by daughter Lili, Connie’s blends Italian mindset, technique and ingredients with British flavours, produce and culture.

The restaurant was secured on a fiveyear deal with Transport for London and will hold 53 covers, combining an intimate footprint with an AmericanItalian, art-deco-leaning aesthetic.

The menu represents a deliberate evolution from Asciuti’s Neapolitan roots, bringing Italian technical mastery to the fast-growing London-style pizza category – a space he believes has been diluted by trend-led operators and inconsistent execution.

“Connie’s exists because too many

pizzas are being cooked without care, without understanding fermentation, baking or balance,” said Asciuti. “It’s Bri-talian pizza done properly.”

The menu centres on eight pizzas, built on a high-hydration dough fermented for 36-48 hours, baked at 370°c using American flour for a crisp, airy, non-floppy base. Ingredients include Italian tomatoes, British mozzarella and America flour to form the foundation, while British meats, vegetables and seasonal flavours shape the toppings.

Indulgent sides include deep-fried mac ‘n’ cheese and classic meatballs, with a single dessert – Fiocco di Neve, a soft brioche filled with ricotta and whipped cream.

With ambitions to franchise, Connie’s marks the next strategic chapter for Asciuti – one that challenges convention, while remaining rooted in craft.

The write stuff

Restaurants are going above and beyond food to encourage loyalty and promote their brand. So, Michael Stausholm of SproutWorld has developed a unique pizza pencil project.

BIGGER PICTURE

Did you know that a bakery in South London recently offered branded condoms as part of its PR? ‘Merch is now big in the bakery world,’ said Oliver Costello of Toad Bakery in The Guardian. It’s certainly a unique approach: condoms are not exactly sustainable but it got people talking. While I haven’t heard of other restaurants going down that exact route, gifts like bags, T-shirts and other products are becoming commonplace in this sector.

SWAG (Stuff We All Get) or merch (merchandise) is nothing new. It’s a valuable method of marketing, used across most industries and sectors to great success, if gifts are interesting and useful.

In recent years, eateries have gone further, adding merchandise to their

permanent offering, as well as at events. Food outlets are not just about food any more. Thanks to a global pandemic, rising costs and a younger generation that’s moving away from pub culture, they are increasingly about community: a place to belong and be part of something.

Social media drives this. People share more than just food photos: they showcase products they buy to signal early adoption. This naturally expands a brand’s visibility to new audiences, so it makes sense to harness the behaviour pattern to your advantage and create a branded range.

JUMP ON BOARD

At SproutWorld, we’ve witnessed this trend over the past couple of years. We make wooden pencils that can be planted

after use, growing into 17 different herbs, flowers, vegetables and even trees. They are used as merch in restaurants all over the world.

Promotional gifts work in hospitality. In the UK, the promotional merchandise industry in general reached a record £1.232 billion in sales in 2024, growing by 4.2% over the previous year despite wider economic challenges (Images Magazine). This shows that businesses are still turning to branded merchandise to create lasting impact. And according to Square, 56.5% of breweries, 22.9% of cafés and 17% of bars are utilising promotional merchandise as of Q3 2025.

It’s a sensible approach and the stats speak for themselves:

● 90% of recipients remember a brand after receiving a branded promotional product (365Retail).

● 87% of people keep promotional products for more than a year, and 40% keep them for more than 10 years (SellersCommerce).

● 99% of people are willing to go out of their way to obtain a promotional product (PPAI).

But what restaurant brands really need to keep in mind is sustainability. Don’t make stuff for the sake of it – this might not make you friends long-term. People don’t want cheap plastic products that

“MERCHANDISE HELPS YOUR BRAND LIVE OUTSIDE OF YOUR LOCATION AND TALKS TO CUSTOMERS YOU HAVE YET TO MEET.”

end up in the bin after an event, a meal or an experience. They want something meaningful that contributes and doesn’t harm the planet.

We know this, as we’ve sold 90 million of our plantable pencils worldwide. And in 2023, ‘eco-friendly’ was the most commonly searched theme by distributors in Sourcing City’s product database, highlighting a clear shift in the industry towards sustainable and environmentally responsible merchandise.

ART OF THE MATTER

We are not in the era of plastic tat any more! For your chain or independent restaurant to add genuine value through its merchandise, you need to consider your customers, brand and the environment.

Any pizza and pasta eateries worth their salt will already provide some sort of art pack to keep younger customers entertained. At SproutWorld, we’ve gone one step further with our recently launched pizza pack of pencils; customers can draw

Michael Stausholm is the founder and CEO of SproutWorld, the company behind the world’s only patented plantable pencils. Each one contains seeds in the tip so, after use, they will grow into a new life –herbs, vegetables, flowers and trees.

or write with the pencil then, when it’s used, plant it and it will grow into herbs and ingredients that can be used to make a pizza – basil, oregano, arugula and cherry tomato – as the stub contains these seeds where the eraser would normally be.

We also sell pencils that turn into melon, parsley, tomato, aubergine or chilli, working with pizzerias, restaurants and online takeaway outlets for promotion purposes. People like to get something useful that they can grow after use and, as that plant grows, they will be reminded of the meal or experience they had.

Merchandise helps your brand live outside of your location, promotes you beyond restaurant hours and talks to customers you have yet to meet. That’s why it’s important to get it right. Gen Z and millennials actively notice materials, sourcing and longevity. You can’t talk about fresh ingredients and community care, then hand out irresponsible gifts.

Great food comes first but creative ways to spark conversation and build your business will continue to make all the difference.

Taking care of your talent

The WorkNest team is perfectly placed to guide you through recruitment trends for 2026, with seven things to expect when hiring this year ‒ and advice on how to plan ahead.

HIGHER EXPECTATIONS

If there’s one thing recruitment has taught us over the past few years, it is that the market rarely stands still for long.

As we head into 2026, organisations are feeling the same mix of opportunity and uncertainty. Hiring is complex, candidate expectations are higher and recruitment decisions are under more scrutiny. But with the right approach, this year also brings real opportunities to hire smarter, fairer and more sustainably.

We look at the key recruitment trends shaping how organisations attract, assess and retain talent in 2026. We also explain how WorkNest’s recruitment specialists can support you to navigate these changes confidently.

1. Skills matter more than ever (and CVs matter less)

As in 2025, there’s a move away from ‘perfect on paper’ candidates towards those with the right skills and potential. In

2026, key questions are: ‘What does this role really need to deliver now and in the future?’ This focus on skills-based hiring is one of the most significant recruitment trends we’re seeing this year.

At WorkNest, we help organisations:

● Redesign and re-evaluate roles.

● Focus on skills and behaviours.

● Build assessment processes that don’t just tick boxes but genuinely support better hiring decisions.

“CANDIDATES REMEMBER HOW THEY WERE TREATED, EVEN IF THEY DON'T GET THE JOB. A POOR EXPERIENCE CAN DAMAGE YOUR BRAND.”

2. AI in recruitment is a helpful tool, not a silver bullet

AI isn’t new any more but how it’s used is becoming important. Candidates want transparency, hiring managers want speed, and organisations need reassurance that fairness isn’t being compromised.

WorkNest supports responsible AI use in recruitment, helping you set boundaries and maintain human judgement in your hiring processes.

3. Experience is a deal-breaker

Candidates remember how they were treated, even if they don’t get the job. In tight talent markets, a poor experience can damage your brand quickly. Expect candidate experience to be a defining feature of modern recruitment trends.

Our specialists can help you:

● Map and improve candidate journeys.

● Refine communication.

● Align recruitment processes with the culture you want people to experience.

4. Flexibility is the baseline

Hybrid working, flexible hours and autonomy are no longer ‘nice to haves’ for many candidates – they are expected. The challenge now is making flexibility work consistently and fairly across roles.

We help organisations define what this looks like, ensuring clear expectations for both candidates and hiring managers.

5. DEI is moving from intent to action

Most organisations want to hire inclusively but many still struggle to turn good intentions into consistent outcomes.

In 2026, we’re seeing a focus on data, accountability and embedding inclusion into everyday decisions.

From reviewing job descriptions, adverts and shortlisting practices to delivering Equality, Diversity and Inclusion training, WorkNest help to make EDI practical, measurable and meaningful.

6. Organisations are looking inwards at internal talent and progression

Organisations are realising the value of their existing talent pool. Internal mobility, career pathways and development conversations are taking centre stage in retention strategies.

We support workforce planning, internal recruitment frameworks and progression pathways.

7. Data should tell a story

It’s not about more data – it’s about insight and application of the data. Recruitment metrics are being used to inform decisions, not just report on activity.

WorkNest can help you interpret recruitment data, spot patterns and use insights to improve outcomes – from timeto-hire to diversity and retention.

These trends point to a hiring landscape that is more human, strategic and closely linked to business success. Organisations that adapt early will be better placed to attract and keep the talent they need.

NEED BUSINESS SUPPORT?

PAPA members can take advantage of one free advice call for Employment Law, HR or Health & Safety with WorkNest per year. A member of the WorkNest team will be able to advise on any HR, employment or health and safety matters. Speaking to a professional will help you find the best way forward and avoid costly legal mistakes.

Call 01244 667 175 and quote your PAPA member keycode to access the free advice.

TEAM

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk

Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk

Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk

Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

999 PIZZA TOPPINGS (UK) LTD.

Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com

ALLIED MILLS LTD.

Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR

Contact: Chris Brown

Tel: 01375 363100

chris.brown@allied-mills.co.uk www.allied-mills.co.uk

ALPHIN PANS

Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY

Contact: Lexie Gledhill

Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

BELLAVITA EXPO LTD

Unit 118, Brick elds, 37 Cremer Street, London E2 8HD

Tel: 020 80376723 www.pizzapastashow.com

C.CARNEVALE LTD

Carnevale House, Blundell St, London N7 9BN

Contact: Luigi Carnevale Tel: 0207 607 8777

info@carnevale.co.uk

Depots: Bedford, Hudders eld, Gateshead, Bristol, Glasgow www.carnevale.co.uk

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is con dent in recommending them.

DANISH CROWN – TOPPING

Bommen 9, Thorning DK-8620 Kjellerup, Denmark

Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

DAWN FARM FOODS

Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

EURO PIZZA PRODUCTS BV

Smederij 13, Amstelveen 1185 ZR, The Netherlands

Contact: Stuart Stender Tel: 0031 347 38 88 stuart.stender@ europizzaproducts.nl www.europizzaproducts.com

FREIBERGER UK LTD

Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF

Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk

FUTURA FOODS UK LTD

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

EURILAIT LTD

Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ

Contact: Nick Waring Tel: 07917 723776 nickwaring@eurilait.co.uk www.eurilait.co.uk

EUROSTAR COMMODITIES LTD

Eurostar House, Birds Royal Lane Brighouse, Yorkshire HD6 1NG

Contact: Danielle Bull Tel: 01484 320516 danielle@eurostarfoods.co.uk www.eurostarfoods.co.uk

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

G.R. WRIGHT & SONS LTD

The Pinnacles, Roydon Road, Harlow, Essex CM19 5GH Tel: 0208 3446900

Contact: Helen Diaz HelenD@wrights our.co.uk www.wrights our.co.uk

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

FOODSERVICE

JESTIC Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 info@jestic.co.uk www.jestic.co.uk

LAKESIDE FOOD GROUP LTD

The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS

Contact: Gary Irvine Tel: 01603 813888 girvine@lakesidefoods.co.uk www.lakesidefoods.co.uk

LEATHAMS PLC

Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE

Contact: Mr James Faulkner Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk

LEPRINO FOODS LTD

4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD

Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk

PAN’ARTISAN

Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX

Contact: Charlotte Kildu Tel: 01730 811490 Charlotte.kildu @panartisan.com www.panartisan.com

QUALITOPS (UK) LTD

Simon Scotland Road, Hardwick

Industrial Estate, Kings Lynn, Norfolk PE30 4JF

Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

SALVO 1968 LTD.

Unit 22 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0HG

Contact Name: Rosa Gibson Tel: 0800 122 1968 ciao@Salvo1968.co.uk

SILBURY Beaumont Road, Banbury, Oxfordshire OX16 1RH

Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk

STATESIDE FOODS LTD

Direct House, Lancaster Way, Wingate Industrial Park, Bolton BL5 3XY

Contact: Phil Goodall Tel: 01942 841200 Mobile: +44 7714999206 sales@stateside-foods.co.uk www.stateside-foods.co.uk

WHITWORTH BROS LTD

Victoria Mills, Wellingborough, Northants NN8 2DT

Contact: Gary Somers Tel: 01933 441000 enquiries@whitworthbros.ltd.uk

INDEXOFPRODUCTS

BEVERAGES

Beer

Carnevale Ltd.

Co ee

Carnevale Ltd.

Mineral Water

Carnevale Ltd.

Soft Drinks

Carnevale Ltd.

Wine, Spirits & Liqueurs

Carnevale Ltd.

CHEESE, DAIRY & EGGS

Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Leathams PLC

Eggs

Futura Foods UK Ltd.

Leathams PLC

Mozzarella

Carnevale Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Parmesan

Eurilait Ltd.

Futura Foods UK Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery

Bag Systems

Alphin Pans

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans

Pizza Accessories

Alphin Pans

Pizza Making Systems & Equipment

Alphin Pans

Pizza Ovens

Jestic

Pizza Pans

Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood

Leathams PLC

FLOUR & BAKERY

Durum Semolina

Carnevale Ltd.

Flour

Allied Mills

Carnevale Ltd.

Eurostar Commodities

G.R. Wright & Sons Ltd

Whitworth Bros. Limited

Premixes (Bread & Cakes)

G.R. Wright & Sons Ltd

FOOD WHOLESALERS

Eurostar Commodities

Leathams PLC

Salvo 1968 Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables

Carnevale Ltd.

Olives

Leathams PLC

INSURANCE

Insurance Protector Group

KITCHEN & SERVING

EQUIPMENT

Baking Pans

Alphin Pans

Drinks Systems

Carnevale Ltd.

Fryers

Jestic

MEAT

Bacon

Dawn Farm Foods Ltd.

Leathams PLC

Beef

Leathams PLC

Chicken & Other Poultry

Leathams PLC

Ham

Carnevale Ltd.

Dawn Farm Foods Ltd.

Leathams PLC

Italian Meat & Sausages

Dawn Farm Foods Ltd.

Pancetta

Carnevale Ltd.

Danish Crown Qualitops (UK) Ltd

Pepperoni

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

Salami

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil

Leathams PLC

Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry)

Carnevale Ltd.

Leathams PLC

PIZZA DOUGH, BASES & CRUSTS

Dough Balls

Euro Pizza Products BV

Pan’ Artisan

Pizza Bases & Crusts

Pan’ Artisan

Stateside Foods Ltd.

PIZZA SCHOOLS

TRAINING

G.R. Wright & Sons Ltd

PIZZA TOPPINGS

Euro Pizza Products BV

Salvo 1968 Ltd.

Fish

Carnevale Ltd.

Fruit & Vegetables

Carnevale Ltd.

Peppaco Ltd.

Meat

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Lakeside Food

Qualitops

Silbury Marketing Ltd.

READY PREPARED

Prepared Pasta Meals

Freiberger UK Ltd.

Prepared Pizza (Chilled)

Stateside Foods Ltd.

Prepared Pizza (Frozen)

Freiberger UK Ltd.

Stateside Foods Ltd.

RECRUITMENT/ CONSULTING/ PROPERTY

Hungry Stars

SOUPS, SAUCES, STOCKS & DRESSINGS

Pasta Sauces

Leathams PLC

Peppaco Ltd.

Pizza Sauces

Leathams PLC

Peppaco Ltd.

Silbury Marketing Ltd.

TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

SunBlush© Tomatoes

Leathams PLC

Sun-Dried Tomatoes

Carnevale Ltd.

Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:

CHAIRMAN

Sunny Chhina (The Fat Pizza)

VICE CHAIRMAN

Phil Goodall (Stateside)

CONSULTANT

Richard Harrow

FROZEN PIZZA MANUFACTURER

David Jones (Pan Artisan)

PIZZA DELIVERY OPERATORS

Chain - Julian Durrant (Papa Johns)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Independent

Katy Habibian (Village Pizza)

SUPPLIERS

Cheese

Nick Waring (Eurilait) Mozzarella

Sarah Probert-Hill (Leprino Foods)

Meat

Bryan Murphy (Dawn Farm Foods)

Flour

Gary Somers (Whitworths)

Equipment

Richard Norman (Jestic)

Tomatoes

James Faulkner (Leathams)

Italian Wholesaler

Jay de Vito (Salvo 1968)

EVERYTHING YOUR PIZZA MENU NEEDS

A broad SuperTops topping range including pepperoni, bacon, ham, salami, pulled pork, spicy beef chunks and more