Booker has launched its 2025 Summer Catering Guide, spotlighting new and trending lines available across branches now. Designed to support caterers, chefs and operators as the summer season approaches, it also includes over 600 price lockdowns, seasonal menu ideas and exclusive lines.
Group grazing and sharing foods are set to boom, representing a huge opportunity for pubs, bars and restaurants this summer. Lean towards lighter, fresher foods with world influences, mixed textures and the option for sharing; diners are keen to try a variety of foods, sample different menu options and taste a selection of dishes, rather than order a traditional main course for themselves.
The guide spotlights standout lines across the estate, including own label and branded favourites. Matcha is having its moment, Korean food is gaining traction, and loaded fries are filling up menus. Protein and deli bowls, and global BBQ fusion dishes bring flavour inspiration from around the world, so chefs can shake up their offerings as the busy summer season kicks in.
Matcha moment
Matcha is a trending ingredient for summer, 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. It’s no longer a niche item but a must-have for cafés, diners, lunchtime outlets and restaurants. It pairs well with a variety of other ingredients such as white chocolate, vanilla and fruits including strawberries and mango.
Darren Bown, Catering Director at Booker, says: “Caterers and 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.”
K-Food
Korean food has gained traction within the hospitality sector for informal dining and sharing occasions. K-BBQ and K-food is attractive to diners on both the taste and health front, and for the entertainment and interactive nature of the experience.
Darrent says: “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 fries
There’s a growing trend for elevating fries and chips, resulting in the popular dirty or loaded fries concept. Diners enjoy the novelty of these, plus they’re portable, filling, and can be personalised to suit the diner’s preferences. Add dishes such as wild boar and pancetta dirty fries, smash burger loaded fries, or five bean chilli loaded fries to menus to leverage this trend.
Darren continues: “Chefs can compile these dishes with ease and speed in boxes for outdoor or on-the-go 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.
Bowled over
Poké bowls, deli bowls and protein pots are a healthy food trend that is convenient, fresh, tasty and has visual appeal as it’s generally colourful food.
Dishes such as Southern Fried Chicken poké bowls with rice, grated vegetables, or Cajun spiced salmon with quinoa, red cabbage, avocado are popular choices. They can be enhanced with Americana sauces such as Buffalo wing dip and Smoky Bourbon BBQ, or chefs can go global with spicy Korean kimchi, Chipotle, Sriracha and Firecracker sauce. Consider adding combinations such as goat’s cheese and beetroot, or hot options such as fajita rice with kidney beans and spicy peppers for meat-free options.
Darrent comments: “It’s important for caterers, 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. 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.”
Global barbecue fusion
For something out of the ordinary, chefs should consider fusion flavour profiles – blending tastes and textures from different global cuisines for added crunch and spice, such as the addition of nachos, kimchi, slaws and pickles to classic burgers and hotdogs.
· Loaded Scandi hotdog – a Swedish twist on the classic, featuring bratwurst with pickled gherkins, crispy fried onions and a blend of sauces
· Loaded Nacho cheeseburger – a stack of smash burger patties topped with tortilla chips, guacamole, salsa and chipotle served on a spicy chilli brioche bun for a spiced up, fiery burger
· Kimchi hotdog – a combination topping of kimchi and sriracha sauce
· Pulled Beef Burger with Goat’s Cheese Chutney – using slow-cooked Beef Brisket with our Chef’s Larder Premium Caramelised Onion Chutney and goat’s cheese crumble
Dishes such as these can bring a new depth of flavour to the dining experience and, importantly, bring incremental sales over the summer season.
Plant-based options
Darren says: “In an increasingly competitive marketplace, it’s important to offer free-from, organic, vegetarian, vegan and plant-based alternatives to cater to these diners. To elevate plant-based foods beyond the basics, chefs can add smoked whole vegetables as centrepieces, such as smoked cauliflower or aubergine, or create signature plant-based proteins with authentic smoky flavour such as Cajun or Louisiana. We stock a selection of vegan options under our Strong Roots range, including Bean and Beet or Pumpkin and Spinach burgers.”
The Booker Summer Catering Guide is out now with seasonal ideas and inspiration as well as new lines for summer 2025. Booker has locked down prices on over 600 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge prices will not fluctuate. Current prices are locked until 7 October 2025.
View the Booker Summer Catering Guide here: https://online.anyflip.com/hrqee/zbct/mobile/index.html
Website: https://www.booker.co.uk/
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