Booker has launched its 2026 Spring Catering Guide, locking in 650 prices until 16th June to support caterers, chefs and operators through key spring occasions including Easter Bank Holiday, Mother’s Day and Father’s Day. Available online and across branches now, the guide includes creative menu ideas for world food dishes, celebratory centrepieces, sweet treats, exclusive lines and service offers.
Spring brings an increase in group gatherings and family dining occasions so there is a huge opportunity for restaurants, pubs and bars to boost footfall – and with the right menus, planning and preparation, outlets can make the most of the main occasions.
For operators looking to elevate their food and drink offering, Booker’s Spring Guide features ideas and inspiration for bold, globally-inspired cuisine that signals a premium dining experience and keeps diners coming back for more.
The Mother’s Day morning mission
For Mother’s Day, breakfast is set to be popular for those wishing to enjoy the full day together. Move beyond the standard eggs and avocado with creative options that command a premium price point and look great on the plate.
For a contemporary dish, a Hawaiian Loco Moco can be made with Blackgate Premium Sausage Patties crafted using prime cuts of British Pork – served with rice and gravy, topped with a fried or poached egg, finished with chilli flakes. It’s a memorable yet easy-to-execute dish that turns the Mother’s Day breakfast into an impressive occasion.
For familiar favourites, stock up on breakfast components such as pre-prepared omelettes and hash browns that can be cooked from frozen and served as part of a broader plated breakfasts. Products like these put the focus on diners being able to add their own touch – suggest a ‘build-your-own’ element at brunch for a personalised experience made reliable by a great quality base.
A fresh catch
Fish remains a reliable revenue driver, especially for Mother’s Day and over the Easter Bank Holiday, where diners would prefer a lighter option for a Sunday lunch.
Operators are increasingly reporting strong demand for fish options on the main menu – both traditional comfort foods and more globally inspired dishes with fish as the hero.
Booker’s Blue Horizon Pollock Fillet is a sustainable and cost-effective alternative to cod, sharing a similar delicate flavour, white colour and flaky texture. For a modern take on a classic, try Pollock and Chips using Chef’s Menu Crispy Julienne Fries, accompanied with peas or salad. Pollock is also a great addition to a Thai red fish curry for those looking for faraway flavours – with fragrant spices, chillies, coconut milk, fresh vegetables and the right styling, this dish makes a hearty, warming, visually-appealing menu addition over the spring season.
The ultimate Father’s Day feast
For an impressive centrepiece this Father’s Day, the new Blackgate Salt Moss Dry-Aged Tomapork is bound to make guests feel special. As premium BBQ meats continue to trend, customers are increasingly craving deeper, more complex dry-aged flavours which this cut delivers.
Expertly prepared by Booker’s craft butchers, the pork undergoes a meticulous six-step dry-aging process in chambers lined with unique bricks made from Irish organic sea salt and seaweed salt moss. This 30 to 60-day aging period intensifies the flavour, ensuring an artisanal dining experience.
Cut from the rib primal – similar to a beef tomahawk – the Tomapork is a versatile steak that can be grilled, roasted, or barbecued. For a showstopping Father’s Day special, serve it as a centrepiece to share with Chef’s Larder Premium Roast Potatoes, Chef’s Menu Honey Glazed Parsnips and sauteed greens. This dish balances quality cuts with the bold, rustic flavours diners are looking for, while being a cost-effective alternative to beef. Pair with J.L. Quinson Chablis La Larme D’or; its dry, well-balanced notes of lemon and green apple provide a zesty contrast to the savoury, smoky flavour of the meat.
Go Greek
Characterised by its simplicity, fresh flavours, and sociable formats, Greek cuisine continues to be a staple for trend-watching diners this spring. It is well-suited to sit-down venues as well as for on-the-go dining, and Booker’s specially curated selection of components for Greek dishes is designed to hit the mark for high-speed service.
With authentic ingredients and the right presentation, chefs can prepare and create Greek wraps and plated dishes with ease. The Chef’s Brigade Stone Baked Khobez Flatbreads and Chef’s Premium Super Crispy Fries provide a high-quality foundation for a signature Pork Gyros. For a lighter, premium alternative, a Chicken Gyros Salad using pre-cooked Megas Yeeros Chicken, salad leaves, Farm Fresh red onions, tomatoes, cucumber and peppers offers a protein-filled, colourful seasonal option that piques interest during the busy Easter and May Bank Holiday periods.
Brunch sips: No-and-Low to high-margin pitchers
With the moderation movement set to be one of the most lucrative sectors of 2026, the Spring Guide features a dedicated no-and-low-alcohol drinks section to ensure menus are inclusive, with a wide variety of serves for Mother’s Day and beyond. Operators can drive spend-per-head by offering sophisticated serves like the Apple Ginger – a refreshing blend of apple juice and Schweppes ginger ale that can be served as a mocktail or elevated to a premium gin serve. For group gatherings, sharing formats like the Kopparberg Mango Margarita Pitcher utilising Don Angel Blanco Tequila and Funkin Mango Puree provide the theatre that social-media-savvy diners crave.
Sweeten the occasion
Menus are evolving into smaller appetite offerings that prioritise quality and flavour and tap into the consumer desire for shared experiences. To appeal to the whole family this Easter, try easy-to-execute treats that appeal across generations. The Chef’s Menu Profiteroles Choux Buns with Chocolate Sauce are a great option for a sweet sharer, while the Chef’s Menu Jam Doughnuts offer a fun option that can be served in multiple ways; a high-margin addition to the dessert menu.
For something more indulgent, the Pistachio Panna Cotta brings a premium feel to the dessert menu – garnish with pistachio topping sauce and raspberry crumb for a pop of colour on the plate. The Baileys Crème Brûlée offers a grown-up, crowd-pleasing finish that adds a touch of theatre at the table.
Chefs can maintain operational excellence during peak holiday sittings without increasing labour pressure with pre-portioned frozen desserts. Chocolate is always a crowd pleaser and the Chef’s Essentials Chocolate Fudge Traycake offers a rich flavour and comes in a versatile format that arrives frozen and is easy to prepare. It can be served fondue style as part of a grazing board with bitesize waffle portions, fruit and chocolate to dip, or as a standalone dessert.
Leigh Baker, Catering Propositions Director at Booker says:
“Spring is one of the most exciting periods in the hospitality calendar, and with so many key occasions landing close together, preparation is everything. We want our customers to feel confident that Booker is right behind them, helping them stay competitive, profitable and ready.
“We work hard to stay ahead of the latest food and drink trends, translating them into practical, accessible ranges that help operators respond to shifting consumer behaviours, with informed product choices that bring fresh and exciting options to menus.”
The Booker Spring Catering Guide is out now with seasonal ideas and inspiration, as well as new lines for Spring 2026. Booker has locked down prices on 650 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge that prices will not fluctuate. Current prices are locked until 16th June 2026.
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