For the first podcast of this series, Joe Angliss is joined by David King as co-host from our Customer Marketing team, discussing what the future looks like for pubs and what you can do to be successful in a consistently challenging and developing market. To cover all of this, they are joined by Matthew Tracey (our Food Development Chef for pubs), Graham Townson (National Account Manager for pubs), and Anna Turner (Catering Supplies National Account Manager and board member for the Foodservice Packaging Association)

The fascination of American flavours continues, with much more visibility of regional specialities, ingredients and cooking techniques. Latin American food is building up popularity with fresher, lighter options helping consumers to be a little more healthy but with the same big taste.

As Middle Eastern ingredients become more familiar to us and we realise just how tasty this cuisine is, consumers begin to fall in love with it. Seasonings like za’atar and dukkah are helping to drive this trend as they add a warming spice to any meal.

The Asian cuisine has been trending for a while. Consumers are looking for more authentic, regional variations and for favourite cuisine fusions. With the advent of fun with food and a move away from limiting traditions, we’re able to play with our food and create fusions and hybrids with favoured cuisines.

Afro-Caribbean is a cuisine that is only just starting to trend, although jerk flavours have been around for sometime. This cuisine fits a lot of criteria that us Brits love. It is a cuisine full of flavour, with a good hit of chilli heat.

Mediterranean food has been very popular over the last few years, with the Mediterranean diet answering a number of consumer’s health needs. Now, as authenticity in cuisines becomes more important, following a move towards provenance and origins in our food, regional European foods are taking over.

British food is something to be proud about. With the growing popularity of British food comes not only the embedding of classic British dishes but the remix of traditional plates to suit modern day palates. Buying from local producers, growers and manufacturers means understanding more about our food and where it comes from.

We want to get together and share food with others, and we want that food to be top quality. All time favourites are being remixed giving them a new lease of life. Street food is coming of age and moving indoors to allow informal dining with friends and family.

Social media has become a staple aspect of our lives. Couple that with the move towards interactive dining, and our food has become more experimental. Colour, fun and creativity has ruled our food for a long time and this isn’t set to change.

We are looking to lower our impact on the world we live in. In an attempt to improve not only our health but the health of the environment around us, we're considering different diets and adopting ethical behaviours.