The lunch! Show 2025 is an extra special one for Yeo Valley, as they take part in the Innovation Challenge with their new product, the Organic Kefir with Granola Pots. It brings together gut-friendly nutrition and on-the-go convenience, without compromising on taste. 

Lee Kum Kee is proud to have supported one of the UK’s largest and most respected live competitions – The British Culinary Championships – organised by the Craft Guild of Chefs, which took place at the Central Bedfordshire College inDunstable, Bedfordshire, from 28-29 May 2025.

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), takes us through the rise of contemporary Indian cuisine in the UK. 

Scott Dixon, managing director at The Flava People, gives us the lowdown on how to cash in on premium flavours shaking up FTG. 

If variety is the spice of life, then family-run Endo Foods is perfectly placed to deliver – from tortillas, French fries, chicken and burgers to the most delectable desserts.  

There’s a new kid on the block looking to bring fun and flavour to the sector, with a healthy serving of Australian tenacity thrown in.

The Sushi Co is growing, thanks to investment in the finest ingredients and exceptional support for new franchisees.

Flexeserve enjoys further recognition with a SMART Label Award. This established team is dedicated to helping foodservice operators sell more and waste less.

With a focus on reminding the market why ‘Only Vegware Will Do’, the business has enjoyed incredible growth across core sandwich and FTG ranges. 

Rachael Sawtell, marketing director and co-owner at Planglow, has sage advice on how to build partnerships, why certification is key and an exciting birthday year ahead.  

Artisan bakery Pipp & Co scooped the Best Doughnut category in PETA’s 2025 Vegan Food Awards, just a few months after launching its vegan range.

lunch! NORTH is back at Manchester Central, promising to be bigger and better than ever.