Against this background, ICC Wales teamed up with the Association of British Professional Conference Organisers (ABPCO) to explore the implication of these and other trends in catering, particularly for large scale events. A roundtable comprising highly experienced ABPCO Members - together with staff from ICC Wales - debated one of the most common but complicated topics faced by all event organisers and venue teams: how to make event catering seamless, affordable and satisfying. Topics covered during the discussion included: •  Trends in catering - healthy eating versus biscuits and bacon butties •  The dynamics of delegate flow and keeping delegates fed and watered •  The increasing role that budget plays in decision-making – what does value look like? •  Emerging interest in the “local cuisine” experience •  The advantages and disadvantages of different options – from bowl food to cash catering •  Do purpose-built venues have a competitive edge over others? •  What does “flexibility” in catering mean for both the conference organiser and venue? During the discussion it was clear that event catering is integral to the perceived image and success of an event. Not just what the food tastes like, but how, where and when it’s served, how it’s presented, what went into it, where it’s from and what happens to any that’s left over. The discussion centred around three main topics: • Growing expectations • Greater flexibility and choice •  Implications for visitor flow and use of space