The trend was thrown into the spotlight this week following the arrival of cult Australian frozen yoghurt brand Yo-Chi, which opened its first UK store in Notting Hill yesterday (20 August).

Hundreds of people descended on the area for opening day, with customers reporting waits of up to two hours. Ahead of the opening, several people posted jobs on local services marketplace Airtasker looking for others to take their place in the queue.

Ashley A from Greater London was due to be working in the capital before catching a train home and wanted someone to wait at Yo-Chi, place his order and deliver it to his office near Euston.

Others were travelling much further for the opening. Pierce D and his girlfriend made the journey down from Manchester and looked for two people to secure their places in line until they arrived. Another customer wanted someone to brave the queue and pick up an entire list of treats on their behalf.

And it isn’t just frozen yoghurt that Brits are willing to outsource the wait for.

When Ariana Grande brought a pop-up to Carnaby Street, one Airtasker user was looking to pay £60 for someone to arrive hours early, purchase limited-edition r.e.m. beauty products and vinyl merchandise, before packaging everything up and sending it to Scotland.

Other posts on the platform have ranged from waiting for the popular Jellycat experience at Harrods to spending two hours outside a Notting Hill bakery pop-up and delivering the available baked goods afterwards. 

For those on the other side of the transaction, all that waiting can add up.

AJ Hubbins, a 22-year-old design student from Salford, has made more than £600 taking on queueing jobs through Airtasker. His jobs have included overnight waits, store openings and securing spots for sought-after beauty drops.

Figures from Airtasker suggest the demand for professional queuers is growing, with queue-related tasks increasing by 50% over the past two years.

Its research also found that the average Brit spends the equivalent of 15 full days every year standing in queues – and plenty would happily pay to get some of that time back.

Nearly a third (31%) of Brits have either paid or would be happy to pay somebody else to wait for them, while 18% said they would spend more than £200 if it meant avoiding every queue for the next five years.

Despite the appetite for outsourcing the wait, Britain’s famously strict queueing rules haven’t disappeared. Almost three quarters (73%) still consider queue-jumping the ultimate queueing sin, while 48% object to people saving a place for a friend.

So, while Britain might not be giving up its queues any time soon, who actually stands in them could be changing. For some, paying a stranger to wait is becoming a way to save hours of their day – while for others, standing in line is turning into an increasingly profitable way to make extra cash.

Sherburn Hill, County Durham, 27 July 2026: An independent County Durham café will mark its first birthday on Saturday 1 August after becoming a valued meeting place for residents and a new visitor destination for Sherburn Hill.

The Carthouse Café opened at The Old Curio in August 2025. Since then, the venue has welcomed local residents alongside visitors travelling from across County Durham and the wider North East.

However, the anniversary represents more than a business milestone.

In a community with relatively few informal places where people can meet, the café has developed into a regular social space. Customers visit to catch up with neighbours, meet friends, enjoy time with family or simply spend part of the day somewhere welcoming.

The milestone comes as the importance of everyday social contact continues to receive national attention. Office for National Statistics figures published in January 2026 found that almost one in four adults reported feeling lonely often, always or some of the time.

Government research has also highlighted how the closure of pubs, shops and other local venues can reduce opportunities for people to socialise close to home.

Although The Carthouse Café is an independent hospitality business rather than a formal community centre, owner Nikki Gregory believes cafés can still play a meaningful role in creating everyday opportunities for connection.

Nikki said:

“Reaching our first birthday feels like a celebration of everyone who has walked through the door over the past year.

“When we opened, we wanted to create somewhere with real personality, where people could enjoy good food and take a break from the pace of everyday life. What has meant the most is seeing the café become part of people’s routines.

“We have regular customers who are greeted by name, neighbours who use the café as somewhere to catch up and people who feel comfortable coming in on their own. Those small moments of conversation and connection can be incredibly important.

“We would never claim that a café can solve loneliness, but we can create a warm and dependable place where people know they will be welcomed and never made to feel hurried.

“The support we have received during our first year has been wonderful. We are very grateful to our customers, our team and everyone who has helped make The Old Curio a place people want to visit and return to.”

Bringing visitors back to Sherburn Hill

The Carthouse Café sits inside The Old Curio on Front Street, a restored historic building that brings together food, antiques and vintage furniture under one roof.

Visitors can enjoy breakfast, lunch, homemade cakes or afternoon tea before exploring Durham Antiques Cooperative and Vintage Sofa Warehouse.

This combination has helped turn the building into a wider visitor destination, encouraging people to spend more time in Sherburn Hill rather than simply passing through the village.

Nikki added:

“Before The Old Curio opened, there were limited reasons for people from outside the immediate area to make Sherburn Hill their destination.

“We now meet customers who have travelled from different parts of the North East to visit the café, browse the antiques and look around the furniture showroom.

“Every visitor brings activity into the village. They meet our staff and independent dealers, discover the area and often return with friends or relatives.”

A café designed to encourage people to slow down

The Carthouse Café is housed within a building with more than 100 years of history.

Its distinctive interior includes chandeliers, vintage furniture, traditional china, antique tills and William Morris inspired patterns. The surroundings create a strong visual contrast with standardised, fast paced hospitality venues.

Customers can sit in cosy corners, lounge areas and vintage booths, while well behaved dogs are welcome throughout the café.

The team serves breakfasts, traditional comfort food, homemade cakes, artisan coffee, locally sourced teas and afternoon tea.

The café’s approach encourages customers to stay, talk and enjoy their surroundings rather than feeling pressure to leave as soon as they have finished eating.

Plans for the café’s second year

Following the response to its first year, The Old Curio is developing plans to give residents and visitors more reasons to spend time at the venue.

Future proposals include seasonal workshops, an expanded programme of afternoon tea experiences and the restoration of a long unused garden as an outdoor café and community space.

Plans for additional visitor parking are also being explored, subject to planning permission.

Nikki said:

“The response to our first year has shown that people value independent places with character.

“Our aim for the next year is to keep building on that sense of welcome while creating more opportunities for people to meet, enjoy experiences together and discover Sherburn Hill.”

Media are invited to visit The Carthouse Café around its first birthday. Interviews and filming opportunities can be arranged in advance.

ENDS

Notes to editors

About The Carthouse Café

The Carthouse Café opened at The Old Curio in Sherburn Hill in August 2025.

The café serves breakfast, lunch, homemade cakes, artisan coffee, locally sourced teas and afternoon tea. It is also dog friendly.

The Old Curio brings together:

• The Carthouse Café
• Durham Antiques Cooperative
• Vintage Sofa Warehouse

The venue is located at The Old Curio, Front Street, Sherburn Hill, County Durham, DH6 1PA.

Current opening hours are Wednesday to Sunday, from 10am until 4pm. Café last orders are at 3pm.

Interview opportunities

Nikki Gregory is available to discuss:

• The café’s first year
• The importance of informal social spaces in smaller communities
• Loneliness and everyday social contact
• Independent hospitality
• Restoring and repurposing historic buildings
• Attracting visitors to Sherburn Hill
• The challenges of establishing a destination business in a village location

A regular customer, local resident, member of staff or independent antiques dealer may also be available for interview, subject to consent and availability.

Filming and photography opportunities

The venue can provide strong visual material, including:

• The historic exterior of The Old Curio
• The Carthouse Café’s chandeliers and heritage inspired interior
• Tea and coffee being served in traditional china
• Homemade food and cakes being prepared and served
• Customers meeting and socialising
• Dog friendly café visits
• Visitors browsing the antiques centre
• Independent dealers discussing unusual items
• Vintage furniture displays
• Nikki and the café team reflecting on the first year

Filming can take place during opening hours or at another arranged time.

Background and supporting evidence

The Carthouse Café opened in August 2025 and will celebrate its first anniversary on 1 August 2026. Future plans include seasonal workshops, additional afternoon tea experiences, a restored garden and further parking, subject to planning permission.

Office for National Statistics research published in January 2026 found that 23 per cent of adults reported feeling lonely often, always or some of the time.

Research commissioned by the Department for Culture, Media and Sport found that the decline of high streets and the closure of pubs and other local venues affected people’s ability to socialise. The research also highlighted the importance of maintaining local facilities and creating spaces where people can interact.

• Ahead of , the World Avocado Organisation rounds up some of the most unexpected facts about avocados — from sleep and potassium to pregnancy, eye health and the fruit’s surprising origin story.

You probably already know that avocados are rich in healthy fats and endlessly versatile in the kitchen. But did you know there is far more to this fruit than toast and guacamole? Ahead of World Avocado Day on 31 July, the World Avocado Organisation is shining a light on some of the lesser-known facts behind one of the world’s favourite fruits — from emerging research on sleep and pregnancy to eye health, potassium and even the origin of the word “avocado”. Here are some of the most surprising things you may not know about avocados:

1) Did you know eating avocado during pregnancy has been linked to a lower risk of food allergy in babies?

A recent study found that maternal avocado consumption during pregnancy was associated with 44% lower odds of infant food allergy at 12 months. Researchers believe this may be linked to avocado’s nutritional profile, which includes fibre, folate and unsaturated fats, nutrients that can help support both maternal nutrition and early immune development.

2) Did you know one avocado a day may help support better sleep?

In a recent study, adults who ate one avocado daily for six months reported better sleep quality than those who rarely consumed avocados. Avocados contain nutrients such as tryptophan, folate and magnesium, which are involved in processes linked to sleep, relaxation and nervous system function.

3) Did you know half an avocado contains more potassium than a medium banana?

One serving of avocado provides 487 mg of potassium, compared with 422 mg in a medium banana. Potassium plays a key role in muscle function, fluid balance, circulation and normal blood pressure. Adding avocados to your weekly fruit bowl is a great ally for active lifestyles.

4) Did you know avocados can also support eye health?

Avocados contain lutein and zeaxanthin, two carotenoids associated with eye health and the protection of retinal tissue. This fruit’s natural fats also help the body absorb these compounds more effectively, making avocado a smart food for supporting vision as part of a balanced diet.

5) Did you know avocados are technically berries?

Botanically speaking, avocados are classified as berries, even though most people use them like a vegetable in salads, sandwiches and savoury dishes. They also grow on trees that can bear fruit for many decades, making them one of the more surprising fruits in the everyday kitchen.

6) Did you know the word “avocado” has ancient roots?

The name comes from the Nahuatl word ahuacatl, used by the Aztecs. It is one more reminder that the avocado is not a modern trend at all, but a fruit with a long cultural history stretching back centuries.

7) Did you know Hass is the avocado variety most widely recognised around the world?

Hass is the most well-known avocado variety and the one most commonly found in supermarkets thanks to its taste, texture, ripening behaviour and transport suitability. However, it is just one of more than 500 avocado varieties grown around the world. Many producing countries are renowned for their green-skinned varieties, whose skin remains green as they ripen. As consumers continue to discover the avocado’s versatility in both sweet and savoury dishes throughout the day, appreciation for the wide range of varieties continues to grow.

8) Did you know avocados offer much more than healthy fats?

They also provide fibre, folate, potassium, vitamin K, vitamin E and other essential nutrients, making them one of the most nutrient-dense fruits around. That combination helps explain why avocados continue to stand out not just for taste and texture, but for the broader nutritional value they bring to everyday meals.

9) Did you know avocados can also be part of a more sustainable diet?

With water usage comparable to other fruit crops, and the lowest pesticide exposure across fruit and veggies and with increasingly environmentally conscious farming practices, avocados can be a sustainable and nutritious choice for consumers. Across the industry, growers are continuing to invest in advanced farming technologies, ethical practices and more responsible production methods to reduce environmental impact. Avocados can offer a more balanced option for consumers looking to make informed choices for both their well-being and the planet.

As World Avocado Day approaches, the World Avocado Organisation is inviting consumers to look beyond the usual avocado clichés and discover a fruit that can be used in a variety of different dishes that will continue to surprise. From emerging health research to their nutritional value and long cultural history, avocados are proving there is far more to them than meets the eye.

With temperatures continuing to rise over the coming week, the rules around food storage can change dramatically.

Following England’s dramatic 3-2 win over Mexico at the Azteca Stadium last weekend, the Three Lions captain became an unexpected social media talking point after his voice cracked and eventually disappeared during a post-match television interview.

Now Sutterton-based Jakemans has stepped in, sending a care package packed with its best-selling throat lozenges to Kane and the England squad in the hope there will be no repeat when the striker is speaking to teammates, the media and supporters on Saturday.

The company, which describes itself as the UK’s number one lozenge brand, is dispatching a selection of flavours to England’s training base, with the gift arriving just in time for the crucial knockout clash.

Jakemans Sales Director Aden Kelly said the idea came after seeing Kane‘s viral interview.

“As captain, Harry‘s voice is one of his most important assets. Whether he’s organising the team on the pitch, speaking to the media or celebrating with the fans afterwards, we want to make sure he’s ready for the occasion.”

He added: “We’ve put together a large selection of Jakemans lozenges for Harry and the squad and are sending them with plenty of Lincolnshire support behind them. If they help keep everyone’s voices in good shape ahead of such a big game, even better.”

With a place in the World Cup semi-finals at stake, Jakemans will be hoping its famous menthol lozenges can help ensure Kane‘s next post-match interview is remembered for England’s performance rather than another bout of lost voice.

According to advisors from the EU’s More Than Only Food & Drink campaign, food tourism is a significant driver of food and drink discovery, with consumers increasingly seeking out the ingredients, flavours and dining rituals they encounter while travelling.

While products such as Feta PDO, limoncello and spritz-based cocktails have already made the leap from holiday indulgence to UK staple, consumers are becoming more adventurous in the products they discover abroad, creating opportunities for businesses willing to explore lesser-known regional specialities with strong provenance credentials.

Taking inspiration from EU food occasions and rituals

One of the most significant shifts is a growing interest in EU food occasions and rituals. Rather than simply recreating a dish they enjoyed on holiday, consumers are increasingly looking to recreate the entire experience, whether that is a leisurely French apéro, an Italian aperitivo shared with friends before dinner or a Spanish vermouth hour enjoyed alongside small bites and conversation.

These occasions naturally create opportunities across multiple categories, from wine and spirits to bakery, cheese, meat, fresh produce and confectionery.

In France, the tradition of apéro continues to introduce visitors to products that remain relatively underrepresented in the UK market. Alongside regional cheeses and sparkling wines such as Crémant de Loire PDO, advisors point to growing opportunities for products including Lucques du Languedoc PGI (olives), known for their distinctive crescent shape and delicate flavour, as well as Miel de Provence PGI (honey), which reflects growing consumer interest in premium regional honeys and products with a clear sense of place.

Italy’s aperitivo culture is also helping drive awareness of products beyond the country’s best-known exports. While consumers remain familiar with staples such as Parmigiano Reggiano PDO, holidaymakers are discovering Mortadella Bologna PGI (cooked Italian sausage), pistachio pesto from Sicily and speciality citrus products from Calabria, including those made with bergamot. Advisors are also highlighting the potential of Trento sparkling wines (PDO region), which continue to gain recognition among travellers seeking authentic regional alternatives to more familiar sparkling wine categories.

Spain, meanwhile, is introducing consumers to a range of products rooted in regional food traditions. These include Pimentón de la Vera PDO, the distinctive smoked paprika produced in Extremadura, Jijona PGI, the traditional nougat produced in Jijona, Spain, and Marcona almonds, which are increasingly appearing on premium sharing boards and aperitif menus. The country’s long-established vermouth culture is also attracting attention from consumers looking to recreate social drinking occasions experienced while travelling.

Bakery and confectionery are also benefiting from the rise of food tourism. Increasingly, consumers are seeking out local bakeries, cafés and food markets as part of their holiday experience, creating opportunities for retailers to introduce regional specialities with strong heritage credentials. Examples include Nürnberger Lebkuchen PGI and Aachener Printen PGI from Germany, Portugal’s iconic Pastel de Nata, Greece’s honey-rich Melomakarona biscuits and Romania’s traditional Cozonac sweet bread. As travellers become more adventurous and seek authentic local experiences, demand is growing for bakery and confectionery products that offer provenance, craftsmanship and a genuine connection to place.

Elsewhere, Greece’s growing popularity as a culinary destination is helping shine a spotlight on products such as Kalamata PDO olive oil, regional honeys and traditional herbal infusions made from mountain botanicals. In Romania, wine tourism is introducing consumers to indigenous grape varieties such as Fetească Regală and Fetească Albă, offering retailers and operators opportunities to introduce shoppers to styles they may not encounter elsewhere.

Neil McAndrew, wine advisor for the “More Than Only Food & Drink” campaign, comments:

“Travel has become one of the most important routes to food and drink discovery. What is particularly interesting is that consumers are no longer returning from holiday simply looking for a bottle of wine they enjoyed in a restaurant or a cheese they tasted at a market. Increasingly, they are returning with a much broader appreciation of local food culture and the products that help define it.

“Whether it is a French apéro centred around regional specialities, an Italian aperitivo built on local ingredients and sparkling wines, or a Spanish vermouth occasion shared with friends, consumers are becoming increasingly interested in the rituals and traditions that sit behind food and drink. Those experiences create a powerful connection to products and often inspire consumers to seek them out once they return home.

“For retailers and foodservice operators, that presents a significant opportunity. Products carrying PDO and PGI status are particularly well positioned because they offer exactly what many consumers are looking for after travelling – authenticity, provenance and a genuine connection to place. These products tell a story about a region, a tradition and a way of life. As consumers become more adventurous and food tourism continues to grow, we expect increasing demand for products that allow people to recreate those experiences at home.

“We’re also seeing travellers move beyond the most familiar European products and become increasingly interested in regional specialities they may not have encountered before. Whether that’s a local sparkling wine from northern Italy, a protected olive variety from southern France, a traditional Spanish confectionery product or an indigenous Romanian grape variety, these discoveries can quickly translate into demand once consumers return to the UK. For businesses willing to embrace these emerging trends, there is a real opportunity to get ahead of the curve.”

The trend is being accelerated by social media, which is making it easier than ever for travellers to identify, share and source products they discover abroad. As a result, regional specialities that may once have remained local favourites can now generate interest among UK consumers within weeks of being discovered.

For retailers and operators, the opportunity lies not only in stocking new products but also in merchandising them around occasions and experiences. By tapping into the food cultures consumers encounter while travelling, businesses can create stronger connections between products and the memorable experiences that inspire demand.

The current heatwave has brought an important issue into sharp focus for businesses and facilities managers alike: how do we maintain comfortable working environments as Britain’s climate becomes increasingly unpredictable?

For years, much of the conversation around energy has focused on generation – where our power comes from and how we can make it cleaner. During recent Prime Minister’s Questions, Sir Keir Starmer highlighted the role renewable energy will play in helping the UK gain greater control over its energy future. 

However, there is another side to the story: how we use energy within our buildings.

The challenge facing building owners today is no longer simply keeping warm in winter. Increasingly, it is about maintaining comfortable environments throughout the year to ensure employee wellbeing whether it be a cold January morning or in the midst of increasingly frequent spring and summer heatwaves.

Historically, the UK has been a heating-focused market with buildings designed to retain warmth.

But as hotter summers become more common, new challenges are emerging for architects, specifiers, developers, business owners and facilities managers alike.

Buildings that perform well in winter can quickly become uncomfortable during prolonged periods of high temperatures. Offices, schools and other occupied spaces can become difficult environments in which to work, learn and operate effectively.

The question building owners should now be asking is not simply, “How do I heat my building efficiently?” but “How do I maintain comfort all year round irrespective of the elements in the most cost-effective way?”

Reliability, performance, cost efficiency and comfort are all key considerations with control playing a pivotal role in achieving this. 

The most successful buildings of the future will be those that can respond to changing conditions without excessive energy consumption or spiralling costs. That requires systems that are flexible enough to provide warmth when temperatures fall and cooling when temperatures rise.

One of the greatest strengths of ground source heat pumps is their ability to provide cooling as well as heating.

As temperatures continue to rise, this capability becomes increasingly valuable.

A properly designed and maintained ground source heat pump system can eliminate the need for separate heating and cooling infrastructure, enabling a single solution to deliver year-round comfort. The result is a building that remains comfortable through every season, while reducing reliance on multiple standalone systems, improving energy efficiency, strengthening resilience against changing climate conditions and helping to lower long-term operational costs.

Most importantly, it gives building owners and facilities managers greater control over their internal environment.

However technology alone is not the answer.

One of the biggest lessons we have learned through maintaining, optimising and integrating ground source heat pump systems is that performance depends on how effectively systems work together.

Heating and cooling technologies must be integrated with controls, building management systems and occupancy requirements to ensure energy is used intelligently. Systems should not be viewed as individual components but as part of a coordinated strategy that is designed, maintained and continuously optimised.

This becomes even more important as organisations seek to manage fluctuating energy costs while meeting sustainability targets and occupant expectations.

The UK’s energy transition will see renewable energy playing an increasingly critical role in delivering a cleaner and more secure energy future.

As our climate evolves, building owners need solutions that provide flexibility, efficiency and year-round comfort, regardless of the season.

Ground source heat pumps are uniquely positioned to meet that challenge. By delivering both heating and cooling from a single system, they provide the adaptability modern buildings increasingly require.

In a world of rising temperatures, evolving energy markets and growing expectations around sustainability, the ability to control the internal environment efficiently may become one of the most valuable assets any building can possess.

Chris Reilly is Founder and Director of Zeuner Ltd, specialists in the maintenance, optimisation and integration of ground source heat pump systems.

New audit insights highlight gaps in how allergen information is managed across UK hospitality

New industry data is highlighting potential risks in how allergen information is managed in UK hospitality, with audit findings showing recurring issues in how information is provided to customers in hospitality sector.

The findings form part of the latest Safe to Trade Data Insights, where the analysis of audit data shows that while allergen management is not the most frequent issue identified, it is one of the most serious when it does go wrong. Since January 2023, 765 allergen-related non-conformances have been recorded, including cases where information was missing, inaccurate or not clearly communicated.

The data highlights a number of common challenges including allergen information not being clearly signposted to customers, information that is incomplete or not regularly reviewed, lack of detail around specific allergens, such as the type of nut or gluten-containing ingredient and instances where information provided to customers is inaccurate.

In some cases, allergens were found to be present in food but not declared. Audit findings also point to ongoing risks linked to cross-contamination, including shared equipment, inadequate cleaning practices and insufficient separation of allergen and non-allergen foods.

With an estimated 2.4 million adults in the UK living with a clinically confirmed food allergy, confidence in allergen information plays an important role in where people choose to eat.

The findings suggest that issues often arise not through deliberate non-compliance, but from the practical challenges of maintaining accurate and consistent allergen information in fast-paced kitchen and service environments, particularly during busy periods.

While most businesses take allergen safety seriously, the findings highlight the importance of staying aware and encourage consumers to ask staff about allergens before ordering, check both written and verbal information where possible, take extra care during busy periods and to clearly communicate allergies and their severity.

Consumers looking for additional reassurance can search for venues that have been independently assessed through the Safe to Trade programme.

Alec Kyriakides, Independent Food Safety Consultant and Chair of the Safe to Trade Technical Standards Committee, said: “Allergen management is not the most frequent issue identified in audits, but it is one of the most important in terms of potential impact. The main challenges relate to the accuracy and detail of allergen information, and the consistency with which it is applied in practice.”

“The data highlights how important it is that allergen information is not only available, but accurate and consistently applied. In busy environments, maintaining that consistency can be challenging, which is why it’s important for both businesses and customers to engage actively on allergen information.”