MAGAZINE

Welcome to the November edition of OOH Magazine. Like many across the industry, I’m keeping a close eye on the Autumn Budget, set for 26 November. After a turbulent year shaped by the after-effects of 2024’s financial decisions, there’s a real sense of anticipation around what chancellor Rachel Reeves will deliver. Our sector has carried the weight of an estimated £3.4 billion in additional costs since last year’s announcements and operators across hospitality are feeling the strain. What we need now isn’t more taxation, but practical support that recognises the challenges of running venues and feeding Britain in today’s climate.

With around 62 net closures a month across hospitality, every bit of relief counts. Whether it’s energy support, VAT reform or incentives to encourage growth, the industry needs a signal that recovery is possible – and sustainable. 

In the meantime, there’s plenty to celebrate within our own community. November brings two of the most exciting events in the OOH calendar: the National Pizza Awards and the Street Food Championships, both hosted at the Big Penny Social. These events not only showcase culinary creativity but also highlight the innovation and resilience that define our trade. If you haven’t already, visit the event websites to register your interest in attending the events, it’s the best way to see the industry’s brightest talent in action.

Personally, I’m thrilled to be judging at the Street Food Championships again this year. Watching competitors prepare, share sneak peeks and engage on social media has been amazing. The energy, passion and dedication you’ve poured into your craft remind us why this industry remains one of the UK’s most inspiring.

Inside this issue, we’ve got plenty to sink your teeth into, including a feature on morning goods on page 22, a look at pies, pasties and handheld snacks on page 30, and an in-depth exploration of sandwiches, wraps and fillings on page 38. These core categories continue to drive growth and creativity across out-of-home, proving that the simple things – done well – never go out of style.

Until next time,

Tamsyn Halm
Editor