The Caterer Outdoor Summit

The traumatic last two years have taught the industry – and wider society – the importance of being out in the fresh air. And despite chilly lockdown months of outdoor dining, closed borders stopping us from escaping to sunnier climes, and one too many socially-distanced walks outside, the UK consumer still loves the draw of the great outdoors.

Guests are more than happy to battle the unpredictable British elements to experience unique staycations in glamping pods, shepherds’ huts and treehouses, which also market themselves perfectly to those wishing to switch off their phones and get closer to nature. While restaurants and pubs have been looking to maximise their outdoor spaces, creating innovative dining areas which change with the seasons, along with dedicated menu and drinks options which reflect the outdoor setting.

The Caterer ’s virtual Outdoor Summit will take a look at how operators can make the most of their outdoor spaces, from alfresco dining to stylish treehouses in the woods. Join the online discussions to hear tips on how to make your outdoor offering attractive to consumers wanting to enjoy the unpredictable British climate from marketing right through to execution.

In this summit, we take a look at

  • What are the macro trends operators need to be aware of and why are guests today so keen to get outdoors and close to nature?
  • How do you maximise your outdoor space to create interesting dining areas and increase covers?
  • How can hotels upgrade the humble tent and create memorable stays for the increasing number of UK staycationers?
  • How do you keep guests warm and comfortable in all weathers?
  • What legislation do you need to be aware of when it comes to trading outside?


Josh Chadwick
hotel manager
The Tawny
Andrew Clarke
Acme Fire Cult
Julie Crump
Chief Operating Officer
Caviar & Chips
Felicity Cunliffe-Lister
Swinton Estate
James Daglish
Keystone Law
Steve Horrell
Executive Chef
Roth Bar & Grill
Opeoluwa Odutayo
Chef de partie / Co-founder and recipe developer
Mortimer House / Ice cream and ting
Thomas Powell
Head Chef
Mark Sorrill
founder and owner
The Pop-Up Hotel and Hideaway Spaces
Tommo Thomson
Barge East & Skuna Boats


Outdoor Summit: Agenda

Caroline Baldwin, features and special projects editor, The Caterer

Why is now the time to expand your business outside the four walls of your hospitality operation?


Mark Sorrill, founder and owner, The Pop-Up Hotel and Hideaway Spaces

Panel: Creature comforts - how to keep your guests happy and comfortable in the great outdoors

The UK is known for its unpredictable weather, so operators considering outdoor spaces and experiences need to have a plan to keep their customers warm and dry in the winter, as well as cool and content in the summer.

In this panel, we discuss:

  • How to start planning to make the most of your outdoor space
  • How to get the theming and design right
  • How do operators ensure continuity between indoors and outside?
  • How to tackle the British elements and keep guests comfortable outside


Caroline Baldwin, features and special projects editor, The Caterer


Josh Chadwick, hotel manager, The Tawny

Julie Crump, chief operating officer, Caviar & Chips

Tommo Thomson, owner, Barge East & Skuna Boats

Felicity Cunliffe-Lister, proprietor, Swinton Estate

Navigating the red tape

Trading outside comes with its own set of challenges compared to typical indoor hospitality. In this session, we invite an expert to point out some of the legislative measures operators need to consider before constructing a marquee in their carpark.


James Daglish, partner, Keystone Law

Panel: The theatre of outdoor cooking

In this panel, we discuss:

  • What changes need to be made when it comes to serving food and drink outside?
  • How can menus adapt to a new outdoor offering? Are there any dishes you can’t serve outside?
  • The power of cooking over flame – how do you go big when it comes to the trend of BBQ cooking?
  • How do you maximise flavour outdoors?


Sophie Witts, senior reporter , The Caterer


Steve Horrell, Executive chef, Roth Bar & Grill

Opeoluwa Odutayo, chef de partie / Co-founder and recipe developer, Mortimer House / Ice cream and ting

Thomas Powell, head chef, Kindle

Andrew Clarke, co-founder, Acme Fire Cult

Contact us:

For editorial enquiries:

James Stagg

+44 7790 192369  

For event enquiries:

Jade Bayley

+44 7528 424352

For sponsorship enquiries:

Cheryl Townsend

+44 7790 478673