Booker’s 2025 Summer Catering Guide spotlights some of the new and trending products coming onto the market, and aims to support chefs and pub operators plan ahead.
The company said group grazing and sharing foods were set to boom, along with lighter, fresher foods with world influences, mixed textures and the option for sharing.
Korean food is gaining traction, the guide claims, along with loaded fries. Protein, deli bowls and global BBQ fusion dishes are all things operators should be aiming to get on the menu.
Capture matcha
Matcha is one product that’s in the spotlight and is a trending ingredient for the summer, Booker said, particularly for iced lattes, flavoured drinks, and desserts such as cookies, waffles, crepes and pancakes.
Its popularity is fuelled by its health benefits, distinctive flavour profile, pairing potential and vibrant green colour. Booker said it was no longer a niche item but “a must-have for pubs and bars”.
Darren Bown, Catering Director at Booker, said: “Pub chefs would be wise to invest in ceremonial grade matcha powder – it’s versatile and can be used for iced drinks, smoothies and shakes, in sweet baked goods and hot or cold desserts. We suggest adding dessert options such as matcha pancakes with ceremonial grade matcha powder, topped with double cream, strawberries and fresh mint – a stylish, summertime treat and certain to be a hit with the Instagram and social media crowd.”
On Korean food, he said: “Chefs can create a Korean-style Bulgogi beef sandwich made with beef rump, kimchi and fiery gochujang mayo served in a brioche bun or baguette, or an Asian-inspired Tonkatsu Pork Sandwich made on a sweet brioche with chilli jam and white cabbage. These creative sandwiches tap into current trends for mixed textures and flavours from around the world.”
Loaded elevation
Meanwhile, loaded fries continue to dominate on menus as operators look to elevate their chip offer. Brown added: “Chefs can compile these dishes with ease and speed in boxes for outdoor or on-the-go or outdoor dining. When presented well, they can bring the wow factor to the dining experience and create inspiring social media content, encouraging others to come and explore menu choices.”
Health continues to play an important role in consumer choices, and Poké bowls, deli bowls and protein pots continue to meet that demand. “It’s important for pub chefs and operators to incorporate fresh ingredients with the right herb and spice blends, oils, sauces and seeds to give consumers authentic flavours and satisfying textures.” Brown said. “Poké bowls and deli bowls are visually appealing, healthy and easy to assemble, plus they can be personalised with a combination of protein, grains and vegetables to suit the diner’s preferences.”