Café Life - Issue 129 - Summer 2026

From independents to larger chains, Panasonic offers a wide range of equipment solutions. 

Mark Conron, group head of customer communications at Nisbets UK, on finding the right equipment balance, both inside and outside.

Ice-making equipment and refrigeration requirements are changing. Simon Frost, country director for Europe at Hoshizaki, takes us through the evolution.

Australia is renowned for its natural resources and beauty, and one of its own brands is bringing an idyllic approach to the UK drinks scene. Welcome, Wood Fired Coffee.

New insight suggests most café customers make product decisions within five to 10 seconds – and simpler menus sell more.

George Burrell, senior brand manager at NESCAFÉ Core Coffee, expands on how quality coffee is reshaping the UK’s independent scene. 

Having been shortlisted in The Small Awards, the growth of Mont58 Coffee is built around quality, sustainability and personal connection. We caught up with co-founder, Maya Haiman-Eilon. 

Here’s Delice de France’s insight on the biggest bakery trends, as it looks to take advantage with a new spring/summer range. 

Cupper’s Journey launches premium African speciality coffee range to the UK hospitality sector.

Charlie Denton, who works at Costa Coffee’s Wakefield Drive Thru, has been crowned Global Barista of the Year 2026, marking the first time a competitor from the UK & Ireland has taken the top title since 2017.

Betta’s lightly sparkling protein soda is looking to disrupt the traditional RTD protein category.

Having called West Wales home for more than a decade, Ghana-born Adisa Amanor-Wilks is perfectly placed to bring a taste of West Africa to the rural Welsh village of Llandybie. 

It is official: the longest tiramisù in the world has been created in London, reaching the extraordinary length of 440.58 metres, surpassing the previous Guinness World Record of 273m and marking a new chapter in the history of international pastry-making.

International marketing manager at Tipiak, Marie-Emmanuelle Chessé, knows how to make premium sweet treats work for more café customers. 

The team at Suncream are here to keep you ahead of the trend curve.

With a simple starter kit, you too can achieve thickshake perfection.

Tom Youngman, UK head of sales at Love Struck, explains how blended drinks are redefining the café sweet occasion. 

Building smarter operations for desserts, shakes, and ice cream with Kevin Hughes, country director of La Lorraine Bakery Group.

Oli Sampson is MD of Central Foods, where you will find the Menuserve brand – offering seasonal versatility and stunning flavour in easy steps.

Carpigiani has brought back the theatre at COSMO Derby, at the touch of a button.