Joyce O’Hagan, executive chef at Jackson Gilmour, says caterers should respond more imaginatively to corporate guests with dietary requirements. In the last five years we have seen a significant increase in special dietary requests; gluten-free, dairy-free, nut-free, vegetarian and more recently vegan diets are all gaining in popularity and this is being reflected in a significant increase in special requests for all our contracts. The trend is increasing exponentially and a...