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Super excited to share Five Guys latest Bubblegum Shake promo🥤 Massive shoutout to Charlie Read and the whole team for helping pull this launch together. Available in store now, so if you haven’t tried it yet, get yourself down to your local Five Guys and give it a go!

What started as a niche Taiwanese favourite, Boba has exploded into a multibillion-pound trend that’s taking over the drinks industry. Even if we look at social media, the hashtag #BubbleTea has over 8.3 billion views, and 40% of under-25s now enjoy boba at least once a month. This is a huge opportunity for independent cafes and coffee shops. The best part is that it’s really easy to make something your customers will love this summer. Here are 4 simple-steps to making a Simply Cooler with Boba in seconds: 1️⃣ Fill a cup with ice 2️⃣ Add 4 pumps of Simply Cooler Syrup (any flavour you like!) 3️⃣ Add a scoop of Boba 4️⃣ Top with 180ml of water and give it a stir That’s it. Super simple, on trend, and guaranteed to grab attention on your counter and socials. Send me a message if you’re interested in adding it to your product this summer! P.S. For more information on data, trends and menu suggestions, download our free Simply Magazine here: https://shorturl.at/vdWHN

It’s been just over a year since we acquired March Foods to form Delightful Food Group… And what an unbelievable year it’s been. The team has grown stronger, the energy is brilliant, and the potential feels bigger than ever. March has just undergone a major rebrand, so I thought now was the perfect time to reintroduce what they do (and why it matters more than ever in today’s market). For 25+ years, March has been one of the UK’s leading co-packers and co-manufacturers and is BRC AA certified. Now, we’re proud to say that we offer a full 360° solution, from product concept to launch: 1️⃣ Custom Manufacturing If you’ve got a vision, we’ll bring it to life from concept, formulation to filling and packing. We handle the technical details so you can focus on the big picture. 2️⃣ Co-packing Just send us your finished products and we’ll package them professionally, precisely, and at scale. 3️⃣ Collaborative Co-manufacturing Already got your ingredients and packaging? We’ll do the blending, batching, and packing to your exact spec, with full traceability. In a market where speed, quality, and reliability matter more than ever, having the right partner behind the scenes makes all the difference. ––– So if you're looking to: • Expand your range • Scale production • Need a general hand with your product line Feel free to send me a message - would love to give you a full walkthrough! P.S. - Check out March’s brand new website here: https://lnkd.in/erjzGQgs

We’re seeing Mango absolutely everywhere in 2025. From TikTok recipes to big-name drinks like 7Up Tropical and Tango’s Mango Sugar-Free launch. It doesn’t seem like it’s just hype either... 👉 The global mango drinks market is set to hit $32.3B by 2030. 👉 TikTok searches for “mango ideas” flew up 1000% in a week. 👉 And dessert recipes like Mango Tiramisu are going viral. So it’s no surprise we’ve chosen mango as our Flavour of the Month for April. We’ve doubled down across the board with our full Mango range, including: 🍍 Tropical Cooler (Mango, Guava & Passionfruit combo) 🧋 Mango Popping Boba 🍹 Mango Smoothie 🥭 Mango Syrup And much more. It's bright, it’s bold, and it’s incredibly versatile because it works just as well in a frappe as it does in a refreshing cooler or dessert drink. Let me know how you’re using mango this season 👇 Or drop us a message if you want help building it into your menu!

Mango was our Flavour of the Month for April… and for good reason. It's fresh, vibrant, and it’s the kind of flavour that just works when the sun’s out. Perfect for cafes and coffee shops looking to shake up their summer menus with something fun, fruity and ridiculously easy to make. Here’s how to make a SIMPLY smoothie this summer: 1️⃣ Add 180ml of Simply Mango Smoothie to a blender jug 2️⃣ Add a full cup of ice 3️⃣ Blend, pour, and serve That’s literally it. Two ingredients, hardly any prep, and zero hassle. You’ll find Mango available across multiple ranges: – Syrup – Cooler – Smoothie – Popping Boba 👉 They’re all live on our site if you want to stock up ahead of the summer rush!

The UK’s relationship with ultra-processed foods (UPFs) is quite a mess, mostly because there’s no universally agreed definition what a UPF actually is. Right now, the conversation around UPFs is loud, but a lot of it is misleading. The idea that all processed food is bad is completely wrong. While the idea that some processed foods are necessary is 100% true. The problem is, EVERYTHING seems to get lumped together in a UPF category. If we take baked beans for example, they’re classified as ultra-processed under the NOVA system. Yet they’re an affordable staple, provide protein, fibre, and essential nutrients that most people benefit from. So where do we draw the line? We can’t just ban processed food, because that’s not realistic. What we do need is a balanced and nuanced approach: 1. Understanding the difference between necessary food processing and harmful additives. 2. Educating consumers rather than scaring them with blanket statements. 3. Promoting balance. Whole foods AND processed foods both have a place in a healthy diet. At the end of the day, health isn’t as simple as cutting out processed food and expecting to live longer. It’s so much more complex than that. So, the real question is: How do we start educating consumers about the difference between necessary and harmful processing?

Years ago, my dad spotted flavoured syrups in a little cart operation at Chessington Zoo. Back then, there was no café boom. No flat whites. No caramel or vanilla lattes. If you wanted takeaway coffee, you had to go to a department store, and even then, options were limited. In short, there was no industry. But my dad saw the potential. Fast forward to today, and what started with a handful of syrups has expanded into a full range of products that support coffee shops, restaurants, and hospitality businesses across the UK. We’ve gone from a small team of 4 to a collective group of 200+, and from a niche product supplier to a major brand in hospitality and foodservice. Last year, we acquired March Foods, one of the UK’s leading co-packers and co-manufacturers, and launched Delightful Food Group. After all these years, we’re an established company. But right now, more than ever, it feels like we’re only just getting started. The industry is moving faster than ever, consumer habits are shifting, new trends emerge overnight. And the demand for innovation, flexibility, and quality at scale has never been higher. The next few years are going to be massive, and I can’t wait to see where this journey takes us next!

“If you want something done right, do it yourself.” I used to swear by this line for a long time. To be fair, in the early days it worked. When we were small and scrappy, I had to wear every hat. I was doing sales one minute, jumping into marketing the next, figuring out finance in the evenings, and doing client calls in between. But as the business grew, something had to give. Because here’s the thing no one really tells you as you scale: What works at the beginning can actually hold you back further down the line. The “do it all yourself” mindset eventually just burns you out. It bottlenecks any sort of progress. Even worse, it stops you from trusting your team and allowing them to step up. This was undoubtedly the hardest shift I’ve had to make in my career: Learning to let go. Letting go of being across every single detail. Letting go of thinking I had to approve everything. Letting go of the belief that no one could do things as well as I could. It took a while, but once I started leaning into trust instead of control, everything changed. We started moving faster. People had more confidence. And I had more headspace to actually lead. As somebody who’s steering the vision of a company, it’s impossible to do everything yourself. You need to build a team you can trust, and more importantly, give them the space to do what they do best. If you’re in that weird stage of growth right now where you’re doing too much… I get it. But the sooner you start letting go, the faster you (and your team) can grow.

I once trusted someone in business who turned out not to be who I thought they were. As a result, I got seriously burned. They were sharp, talented, and said all the right things. I wanted to believe in them, so I ignored the red flags. You know the red flags I mean… missed deadlines, overpromising, slightly off responses. All the things that on their own seem small, but together, they add up. By the time it all came to light, it had already cost me. Not just financially, but in time, energy, and trust. The upside is that I learnt quite a lot from this experience: 1️⃣ Trust has to be built. Anyone can talk a good game, but it’s what people DO that really shows you who they are. 2️⃣ If something feels off, it probably is. Don’t ignore your gut feeling - it’s usually trying to tell you something. Ask those burning questions, even if it’s awkward. 3️⃣ Letting go is hard, but holding on too long is even harder. It’s easy to hope things will get better… but sometimes the smartest move is to walk away before the damage gets worse. It was a tough lesson, but one I’m oddly grateful for. If I’m honest, it’s made me sharper, more aware, and better at choosing who I want to work alongside. Now, I’m incredibly clear on one thing: values matter more than skill. Because skill without integrity is a ticking time bomb. Curious to hear, what’s a hard lesson you’ve had to learn in business? (Let’s be honest, we’ve all had one… or a few!!)