• Small plates with a big punch

    A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of

  • Sustainable Future 2017 e-brochure highlights collaboration and innovation

    Bunzl Catering Supplies is delighted to launch its Sustainable Future 2017 e-brochure – a new

  • Food On-The-Go Trend 2017 – Ice cream is on a roll…

    There are many great ways to serve ice cream – curled on top of a

  • Professional dishwashing in busy foodservice environments

    Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our

  • The importance of maintaining a steady fridge temperature

    A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs

  • Working with Simply Cups – the power of collaboration…

    Since joining Simply Cups in 2015, Bunzl Catering Supplies has played an active role introducing

  • Hybrid foods are shaking up the food scene

    Playful, photogenic and infinitely adaptable, hybrid food is continually popping up on Facebook and Instagram,

  • Bunzl Catering & Hospitality Division’s Joanna Gilroy wins BusinessGreen Sustainability Executive of the Year Award.

    On 28 June, Joanna Gilroy, Head of Sustainability at Bunzl Catering Supplies, won the Sustainability

  • Bunzl Catering & Hospitality Division headline sponsor of Cateys 2017

    In the first such alliance since the Cateys began in 1984, Bunzl Catering & Hospitality

  • Our People: Will Ethelston – Going for Gold!

    On the 23 April, Will Ethelston, Finance Director from Bunzl Catering Supplies took on the

  • Food On-The-Go Trend 2017 – Sweet potato wedges replacing the humble spud…

    In the UK we’ve been late-comers to the global sweet potato party, but now we

  • The secrets to achieving a spotless toilet!

    Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our

  • Food On-The-Go Trend 2017 – Sushi Burritos are on a roll

    Millennials, generally thought of as adults from ages 19 to 35, are hooked on good,

  • The Anson Plaza Square range – bringing a sleek, premium and contemporary feel to salad containers

    The food to go market is predicted to be worth over £21 billion by 2020,

  • Wow your customers with your fresh, seasonal Summer menus…

    Summer is here, and with it, the demand for a fresh, seasonal menu – suitable

  • Food On-The-Go Trend 2017 – Hoppers, the lighter way to eat a curry

    Curry is one of the nation’s favourite dishes; a rich, fragrant serving of meat or

  • New Cleanline e-brochure provides professional cleaning solutions for the kitchen, washroom and front of house and bar.

    Joining the Bunzl Catering Supplies’ collection of core-range e-brochures, we’ve launched a 28-page e-brochure dedicated

  • Four common things that businesses often get wrong when it comes to choosing, and using professional cleaning products

    Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our

  • Food On-The-Go Trend 2017 – Have we gone crazy for an im-pasta?

    In Hollywood, plant-based eating has been considered the ‘fountain of youth’ by celebrities for a

  • Bunzl Catering Supplies joins with industry partners to pioneer the Square Mile Challenge in London

    In April 2017 Bunzl Catering Supplies joined with key supply chain partners and leading retailers

  • Kraft napkins and Towel napkins – what’s new in tableware?

    Did you know – JK Rowling used a napkin to sketch down her first ideas

  • Our people: Kevin Ephgrave – managing the donation of surplus stock to help those in need

    In 2016 Kevin Ephgrave, Stock Control Manager from Bunzl Catering Supplies decided he’d like to

  • Food On-The-Go Trend 2017 – The monstrous freakshake.

    A high-calorie, mega milkshake – a mash-up of drink and dessert – the freakshake has

  • How to get the most from your commercial dishwasher

    Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our

  • Food delivery – The new weekend MUST HAVE

    Food delivery is booming. More and more restaurants are jumping on the bandwagon (or moped!)