Tilda Frozen Rice gives you time back when it matters most #

Our award-winning frozen rice meets the demands of modern kitchens – perfectly cooked, quality rice that’s ready in as little as 2 minutes

We understand the pressure of a busy kitchen, and the importance of getting every plate right. Our innovative frozen rice range is designed to help caterers serve delicious, consistently cooked rice in just two minutes from frozen.

Why choose Tilda Frozen?

For freshness & speed
Tilda Frozen rice is fully cooked and IQF (individually quick frozen), ensuring every grain remains separate, fluffy and full of flavour. With this process, chefs can go from freezer to plate in moments - no rinsing, boiling or defrosting required. Simply snip the pouch, microwave for 2 minutes, and serve. Whether you’re catering for a school, hospital or restaurant, frozen rice helps you save time without compromising on flavour or quality.

Consistency you can count on
In foodservice, consistency is essential. Tilda Frozen Rice delivers perfect results, every time with each pouch cooked and pre-portioned meaning every bowl will look and taste as good as the last in the height of service. Each pouch is perforated, allowing the heat to circulate evenly, gently steaming the rice to retain its texture and aroma.

Efficiency & Sustainability
Beyond flavour and consistency, Tilda Frozen Rice enables kitchens to cut waste and costs. Each pouch can be heated individually allowing operators to only cook what’s needed – no overcooking, no spoilage and no food waste. With a long shelf life, Tilda Frozen slots effortlessly into your stock rotation, a sustainable solution for smarter kitchens.

A flavour for every menu
A diverse range of eight flavour options, offering a quick and simple rice solution for every occasion.
Long Grain – the delicious taste of original long grain and a go-to for stir fries and one pot meals

Pure Basmati – an authentic rice to serve with Indian cuisine, but its popular appeal makes this an ideal choice for many savoury dishes

Coconut – infused with delicious coconut seasoning, a perfect companion for Thai curries

Basmati & Wild – a premium blend that adds texture and visual appeal for premium menu options

Pilau – our quality Basmati with a delicious and vibrant Pilau seasoning offering a popular rice option

Lemon & Parsley – a vibrant option with a lemon and parsley infusion for fresh aromas, perfect with fish dishes

Mexican Long Grain – colourful, deliciously spiced and a perfect accompaniment to Mexican dishes

Kids Rice – a vibrant option to make mealtimes fun and nutritious, with added vegetable puree, diced carrot and sweetcorn to count towards one of their 5 a day.
 
So, what are you waiting for?

With Tilda Frozen, you can combine quality with unbeatable practicality so your kitchen team can focus on prep and busy service times. An all-round solution for chefs looking to streamline operations and maintain standards back of house.

Find out how Tilda Frozen innovation can elevate your plates and discover where to shop at foodserviceenquiries@tilda.com

Nestlé Professional’s Toque d’Or opens registrations for 2026 competition #

Nestlé Professional has officially opened registrations for its prestigious hospitality competition, Toque d’Or. Now in its 38th year, Toque d’Or continues to celebrate and inspire the next generation of industry professionals. This year’s theme, cultural fusion, diversity and innovation, reflects the dynamic and ever-evolving world of hospitality, encouraging students to embrace new flavours, ideas and perspectives that are shaping the future of foodservice. 
 
Since its inception in 1989, the competition has engaged 150 colleges across the UK, providing up-to-the-minute learning and real-life challenges to almost 10,000 back and front-of-house students. From farm-to-fork to bean-to-cup, competitors get the unique opportunity to work with pioneering chefs and leading hospitality experts to craft sustainably sourced menus at every stage of the competition. It’s an immersive learning experience for students to sharpen their skills, explore emerging trends, and learn about the future of food and regenerative farming practices. 
 
College lecturers have until Thursday 15 January to register their Level 2, 3, and 4 back and front-of-house students, aged between 18 to 25. A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor.  
 
The announcement marks a special moment for 2025 winners, Tom Brassington and Katie Blundell, who return as mentors and judges for 2026. Not only will their new roles enable them to offer valuable tips and insights to next year’s cohort, but they also pave the way for continued self-learning and development.  
 
In July, the winning duo embarked on a once-in-a-lifetime prize trip to Italy, exploring its world-famous food and drink culture. Next year’s champions will travel around Scandinavia, immersing themselves in two of the world’s most forward-thinking food scenes, Copenhagen, Denmark and Helsingborg, Sweden. 
 
Tom Brassington, 2025 Back-of-House winner and 2026 judge: 
“We all have a big role to play in shaping the careers of students and young professionals. Looking back on my Toque d’Or journey, I’ve seen first-hand how high standards, great ingredients and a passion for service can transform learning into unforgettable moments and lifelong experiences. I’m excited to return as a judge and mentor, using my experience to help next year’s competitors build their skills, find their confidence and together shape a brighter future for our industry.” 
 
Katie Blundell, 2025 Front-of-House winner and 2026 judge: 
“You need a combination of education and real-world experience to truly grow and develop, and that’s exactly what Toque d’Or gives you. It showed me the level of professionalism expected in our industry and inspired me to aim higher. I’m thrilled to be coming back as a judge and look forward to showing students just how rewarding a career in hospitality can be when creativity, service and passion come together.” 
 
Katya Simmons, Managing Director, Nestlé Professional UK&I: 
“Focused on cultural fusion, diversity and innovation, the 38th edition of Toque d’Or reflects today’s modern and dynamic world of hospitality. More than just a competition, Toque d’Or offers a platform for our industry to invest in young and creative talent. Therefore, I encourage all college lecturers to register their best students; for the first few there’s a special prize up for grabs!” 
 
A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor. 

“There’s a New Principle in Town” Chef Thom Bateman Enrols at the UFS Academy #

Thom Bateman, chef-owner of The Flintlock, Cheddleton, has been announced as the UFS Academy’s new ‘principle’ in the latest of a series of moves to showcase the demand and desire for chef training opportunities.
 
Bateman boasts nearly 4 million followers across social media, and recent accolades include representing Central & Eastern England on The Great British Menu, and receiving a mention in the Michelin Guide and 3AA Rosettes for his Staffordshire restaurant. He said, “I’ve always loved food and fine dining and being able to share that and help others is something I’ve become passionate about over the course of my career. But I’ve had to learn the hard way that owning a successful restaurant requires more than producing great-tasting dishes. The behind-the-scenes that comes with running a kitchen is a real challenge and the free training that the UFS Academy provides is a goldmine of untapped resources.”
 
The Academy, which was launched with the sole purpose of helping chefs widen their knowledge base and increase their skillset, has a vast range of topics available, from menu trends and allergens to mental health and food costing. Chefs can visit https://www.unileverfoodsolutions.co.uk/chef-training-academy/academy/chef-course.html, and enrol today for free.
 
“We’re delighted to welcome chef Thom to the Academy”, says Stuart Jeffrey, Marketing Director, Unilever Food Solutions. “The Academy’s free-to-access online videos offer chefs a quick and easy way to upskill – whether they want to get further under the skin of what it takes to run a profitable business or they simply want to improve their basic knife skills. Thom’s dedication to kitchen life and sharing the knowledge he’s acquired from working his way up in this industry makes him the perfect partner for our mission at the Academy.”
 
Whether a new starter looking to learn the ropes, or a seasoned pro looking to bolster their existing knowledge or fill any skills gaps, the UFS Academy has it covered. Chefs can sign up today at: https://www.unileverfoodsolutions.co.uk/modular-email-signup-form.html and stay up to date with the UFS Academy and its ongoing Upskilling Mission.

Delphis Eco re-certified as B Corporation– reinforcing sustainable leadership in hospitality cleaning #

British sustainable cleaning brand Delphis Eco has been officially re-certified as a B Corporation™, reaffirming its leadership in responsible business and environmental innovation – and its trusted position as the sustainable cleaning partner of choice for the hospitality industry. 

As one of the UK’s first cleaning brands to achieve B Corp status and a recipient of both the Queen’s Award for Enterprise in Sustainable Development (2022) and a Royal Warrant for its sustainable cleaning products – Delphis Eco continues to set the benchmark for responsible business in hospitality, proving that cleaning green means cleaning smart.

Increasingly, contract caterers, restaurants, pub & bar environments and hotel group operators are turning to Delphis Eco as both their front and back of house ‘brand of choice’, supported by discerning chefs in the kitchen.

This third certification marks another milestone in Delphis Eco’s ongoing mission to combine commercial success with positive social and environmental impact. When the company first achieved B Corp status in 2018, fewer than 200 UK businesses were certified. Today, that figure has grown beyond 2,600 – a movement Delphis Eco has helped to champion from the outset.

Founded by Mark Jankovich in 2007, Delphis Eco has long set the standard for professional-grade, eco-friendly cleaning solutions used across hotels, restaurants, bars and catering environments. Its high-performance, plant-based formulations deliver the exceptional hygiene and safety standards demanded in hospitality, while bottles made from 100% post-consumer recycled plastic reduce environmental impact across the supply chain.

“Re-certification is never a box-ticking exercise – it’s a deep reflection of who we are, how we work, and what we stand for,” said Mark Jankovich, Founder and CSO of Delphis Eco. “I’m incredibly proud of our team for constantly pushing forward, improving year after year, and proving that sustainability and profitability can thrive together.”

The B Corp assessment measures impact across governance, workers, community, environment, and customers, requiring a minimum score of 80 to qualify. Delphis Eco’s re-certification once again demonstrates its commitment to transparent, accountable and purpose-driven operations – values increasingly shared by hospitality operators striving to reduce their footprint without compromising performance.

Creed Foodservice announces the retirement of Director Philip de Ternant #

Creed Foodservice has announced that Philip de Ternant, its Strategy Director and former Managing Director, will retire at the end of 2025, marking the conclusion of an exceptional 19-year career with the business.

Philip joined Creed Foodservice in 2006 as Operations Director, before becoming Managing Director in 2013 - a role he held for 11 years. In January 2024, after a 12-month handover starting in 2023, he handed the reins to Miles Roberts, stepping into the position of Strategy Director and continuing to support the company’s direction and long-term vision as a member of the board.

Throughout his tenure, Philip has played an integral role in Creed’s growth and success. His leadership has helped shape the company’s reputation as one of the UK’s most well respected, family-run foodservice wholesalers - recognised for its customer focus, service levels, innovation, and strong company culture.

Within Philip’s time as Managing Director, Creed achieved a 2-star best companies accreditation in the Best Companies to Work For survey, recognised on the Best Companies top 100 large companies to work for list, the team grew to be the largest to date, and turnover and new business targets were surpassed.

A well-known and highly regarded figure across the industry, Philip has also made a significant contribution to the Country Range Group (CRG) - of which Creed is a founding member - serving on its board for several years. He will continue in his role as CRG Chairman into 2026.

Reflecting on his decision to retire, Philip de Ternant said: “After 19 memorable years, I’m announcing my retirement. It’s been an incredible journey working alongside such talented and dedicated people, and I’m truly proud of what we’ve built and accomplished together. Being part of this team and helping grow this business has been one of the most rewarding experiences of my career. Working alongside Chris Creed, with his direction and vision, and the wider Exec team, has been incredibly fulfilling.”

Chris Creed, CEO of Creed Foodservice, paid tribute to Philip’s lasting impact on the company: “Philip has been instrumental in Creed’s success and evolution over the past two decades. His commitment, leadership and unwavering belief in our people have helped make Creed the business it is today.

“On behalf of the entire Creed family, I want to thank Philip for his years of dedication and service. His influence will be felt for many years to come, and we wish him all the very best for his well-deserved retirement.”

Miles Roberts, Managing Director of Creed Foodservice, added: “Philip’s leadership, vision and deep understanding of both our business and the wider industry have left an indelible mark on Creed. As we look to the future, our focus remains on driving the business forward with the same passion, purpose and culture Creed is known for, whilst ensuring our people stay at the heart of everything we do.”

For further information please visit www.creedfoodservice.co.uk

Entries Now Open for Springboard Awards for Excellence 2026! #

The Springboard Awards for Excellence recognises the outstanding achievements of individuals and businesses across the hospitality industry. Next year’s The prestigious ceremony will take place at Park Plaza London Riverbank on 30th April 2026, with Park Plaza as the proud headline sponsor.

For more than two decades, these awards for Excellence have celebrated the innovation, passion and commitment that drive the hospitality industry forward. Being shortlisted or winning one of these coveted awards is regarded as one of the greatest accolades in the sector.

Entries are free, quick, and easy to submit via the Springboard website – ensuring that as many inspiring stories and successes as possible can be recognised.

Nominations close on Friday 9 January 2026.

FEA Conference 2025: NextGen gets thumbs up at Host #

“Hot topic” – conference launch for initiative designed to attract young talent to the industry

The FEA Industry Conference will see the launch of an important initiative designed to attract young talent into the hospitality and foodservice equipment industries.  FEA’s NextGen plans will be put in front of conference delegates in a key presentation and, in advance of the unveiling, the association’s CE John Cunningham sought comment from exhibitors at Host. 

The concept behind NextGen is to develop clear, tangible pathways into the industry for young people, with support for their career in terms of professional growth and upskilling, plus the development of social and networking opportunities. 

At Host, exhibitors were fulsome in their support of the initiative.  Julian Fisher of Parts Town described recruiting young people as “the hot topic.”  He added, “We’re looking for young, vibrant talent but this isn’t the first industry they look at.  However, when we explain the industry, the idiosyncrasies of what we do, young people love it.  It’s an amazing industry to be in – we just need to let people know that!”   

TableCraft’s Jeff Tait agreed.  “We can do a better job of educating people on how to get into the industry.  They don’t know it exists!  They know they go out, to bars, to eat, but they don’t know how to get into the industry.” 

Natalie Courbet of Exclusive Ranges asked, “How do you make stainless steel attractive to newcomers?  It’s the people that make our industry special.  You don’t ever want to leave once you’ve joined it.” 

Winterhalter’s Glenn Roberts agreed with Natalie.  “We have a young guy that’s just joined us, and I can see that the scales have fallen from his eyes about what he’s actually doing and what it means to customers.”

ENSE’s Bob Adams added, “This is a great industry, it can offer a great career, working with wonderful people.  The people, the projects and the challenges bring a lot of enthusiasm to attract young talent.” 

Kane Needs of Marren Microwave said, “Look at our industry, look how good it is, look how big it is, look at how many opportunities we’ve got.  That’s how you get buy-in with younger people.”

Victoria Curran of I. Grunwerg Ltd thinks the foodservice industry has an edge when it comes to attracting youngsters.  “There’s big interest in cooking now and this is a sector that can bring in the young generation,” she said.   

MKN’s Wayne Bennet says that recruiting young people is ‘in MKN’s DNA’, and around 10% of the company’s workforce are apprentices. “I’m really pleased that FEA are moving forward with NextGen,” he said. 

John Cunningham comments, “The key message from Host was that if NextGen can open the door to get young talent interested in the industry, it will have done its job.  Because once they get in, they tend to stay.  It’s that type of industry – the people, the variety, the technological advances, the satisfaction of a job well done – if young people hear about it, they will join us.”      

Anyone interested in getting involved and finding out more about the NextGen plans should contact John via FEA,  john.cunningham@fea.org.uk. 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 160 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Compass appoints Armed Forces Committee Co-Chair #

Award winning employee network – provides essential support to employees who are part of the Armed Forces Community (Veterans, Reservists, Spouses, Cadets and families) 

Compass Group UK & Ireland has appointed Kris Nicholson as Co-Chair of its Armed Forces Committee, joining existing Co-Chair, Angela Lewis and Executive Sponsor, Mark Webster, CEO of Compass One.

Kris joined Compass as Business Director for ESS in 2024, following a distinguished 34-year career in the Royal Navy as a Logistics Officer.

As both a Veteran and an active Reservist, Kris brings a deep understanding of the Armed Forces community and a strong commitment to supporting its members. His passion for supporting Veterans and Reservists, and his insight into the Armed Forces community, will be invaluable as the Network evolves.

The network continues to go from strength to strength, with highlights including maintaining gold award status under the Armed Forces Covenant Employer Recognition Scheme; launching a dedicated Spouses Policy; and introducing Spouse & Advocacy roundtable events to share best practice with other companies to inspire similar initiatives and to foster cross-sector collaboration.

Earlier this year, Compass was honoured to win the ‘Business Award’ at the Celebrating Forces Families Awards, in recognition of the key initiatives that have been implemented in support of its Armed Forces community. More recently it was also “Highly Commended” in WiHTL’s Inclusion In Awards as an impactful Employee Resource group in HTL.

Commenting on his appointment, Kris said: “Supporting the military community is something which is very close to my heart, so I’m thrilled to be taking on this role alongside Angela. The work undertaken by this network to date has been incredible - providing not just support but actually driving meaningful change for military communities. I’m looking forward to working with the brilliant group of dedicated and enthusiastic ambassadors, to continue and develop the great work being done in this important space.”

Mark Webster, Executive Sponsor of the Compass Armed Forces Committee, said: “Kris’s dedication to the Royal Navy and the impact he has already made since joining Compass make him an outstanding choice for this role. Working alongside Angela, I have no doubt they will make a formidable team.

“We remain committed to supporting our colleagues from the Armed Forces community, strengthening partnerships and driving impact across our network and the wider military.”

The Armed Forces Committee is one of Compass’ six Employee Networks, which support its mission to create and maintain an environment where everyone feels supported and can thrive.

Sodexo joins Bright Future Co-op to support survivors of modern slavery find employment #

Sodexo UK & Ireland reaffirms its leadership in driving social mobility with the announcement of a new partnership with Bright Future Co-op to support survivors of modern slavery find meaningful employment. 

Bright Future, a not-for-profit cooperative, works with dedicated business members, such as Sodexo, to support survivors of modern slavery rebuild their lives with long-term employment opportunities. Working with its charity partners across the UK Bright Future offers a national matching service for individuals to find employment. When an opportunity arises the individual is offered four-week work placement, which if successful will lead to a non-competitive interview and offer of a permanent role.   

In 2023 alone, more than 17,000 victims of modern slavery were identified in the UK, and it is estimated that more than 130,000 people are currently being exploited. Since it was founded in 2021 Bright Future has helped over 100 survivors find safe employment. It has over 30 business members including Co-op, Barnardos, Hope for Justice, The Very Group, Siemens, and Currys. 

As an employer of more than 30,000 people in the UK and Ireland Sodexo has the power to make a difference and is committed to opening doors for those facing barriers to employment and championing fair access to skills, learning and meaningful work for all. 

Thomas Williams, Bright Future Co-operative manager said: “We’re thrilled to welcome Sodexo as a new member of Bright Future. Its commitment to fair hiring and meaningful support will help create genuine pathways into work and lasting stability for people who have experienced exploitation.” 

Sodexo is the first in its industry to join the co-op reaffirming its commitment to using business as a force for good and helping advance its ambitious goals as laid out in its Social Impact Pledge 2030. Since it was founded in 1966 improving quality of life though social mobility, belonging and opportunity has always been part of its DNA. 

Through its collaboration with Bright Future Sodexo will set a benchmark for ethical employment practices in the food and facilities management services industry and open up opportunities for survivors of exploitation to find employment at one of the thousands of workplaces Sodexo serves across the UK & Ireland. 

Bill Buchan, HR Director, Sodexo UK & Ireland said: “This new partnership is a natural extension to our work in tackling modern slavery and a chance to make a tangible difference in the lives of those affected by it. Joining Bright Future is a proud moment for us and a powerful step forward in our commitment to social justice. 

“By opening up employment opportunities within our business and providing wraparound support we look forward to helping individuals rebuild their lives and realise their potential. This partnership aligns perfectly with our ambition to drive social mobility and create lasting change in the communities we serve.” 

Sodexo is an industry leader in tackling modern slavery, it is committed to preventing all forms of compulsory labour and work to ensure slavery and human trafficking does not take place in any part of its business or supply chain.  It is driving cross-industry collaboration as pioneer and member of the BSA Modern Slavery Council and through its Modern Slavery Supplier Forum which it established in 2021 bringing together its supply partners of all sizes every six months to highlight new risks, share best practice and agree common commitments and training needs.

Choose Hospitality Pledge inspires nearly 1,000 students #

The Choose Hospitality Pledge, the industry-wide initiative driven by Nestlé Professional, Choose Hospitality and Springboard, has wrapped up its 2025 events. The initiative reached close to 1,000 young people across York and Brighton, with an inspiring message about careers in hospitality. 
 
Over two weeks this October, ambassadors from across the sector delivered workshops, talks and activities designed to bring the world of hospitality to life for secondary school students. In total, campaigners visited 12 schools and met with 975 students, sparking conversations about creativity, teamwork and the breadth of opportunities available in one of the UK’s most dynamic industries. 
 
The City of York Takeover saw 8 schools and more than 900 Year 8 students take part in hands-on workshops hosted by industry ambassadors from organisations including Whitbread, BaxterStorey and the winners of the 2025 Nestlé Professional Toque d’Or, Tom Brassington and Katie Blundell. Sessions encouraged students to think differently about hospitality, with engaging demonstrations and interactive challenges showing how skills such as communication, problem-solving and adaptability translate into rewarding careers. 
 
In Brighton, Sodexo Live hosted a panel session to introduce students to the Choose Hospitality Pledge. The panel was moderated by Antonia Macfarlane, Business Development Manager at Pol Roger Portfolio, and included James Candy, Customer Manager at Nestlé Professional; Serin Hassan, Toque d’Or finalist and Green Spatula winner; Bryan Grierson, Operations Director at Springboard; Melvyn Funnell-Strange, General Manager at Sodexo Live, and Steven Edwards, Chef Restaurateur at etch. The discussion was followed by interactive activities like mocktail making and a behind the scenes tour of the Brighton and Hove Albion Amex Stadium, designed to help students see hospitality in action, and give students hands-on experience of key skills such as teamwork, communication and resilience. 
 
Commenting on the success of the Choose Hospitality Pledge, Julia Jones, Head of Corporate Communications and Sustainability, Nestlé Professional, said: “We’re incredibly proud of the reach and impact of this year’s activities. Nearly 1,000 young people have had the opportunity to experience hospitality in a new light, not just as a job, but as a vibrant, creative career path that can take you anywhere. The enthusiasm and curiosity we’ve seen from students show just how powerful these experiences can be.” 
 
Building on this success, Choose Hospitality Pledge and its partners are already planning further outreach activity in 2026, continuing their mission to inspire the next generation of hospitality talent and challenge outdated perceptions of the industry.   
 
How to become a Choose Hospitality Pledge ambassador: 
 
Simply register your details via Springboard CareerScope. There you will find future opportunities to support local schools in hospitality-related activities. 

Compass celebrates success at Multicultural Apprenticeship Awards #

Compass Group UK & Ireland celebrated being named the Large Employer of the Year, for the second consecutive year, at the annual Multicultural Apprenticeship Awards 2025. The event took place at the Hilton London Metropole, on 7 November and was attended by over 700 people.
 
Marking a decade since its launch – the event celebrates the nation’s most inspiring apprentices and the employers, learning providers, and institutions that champion them. Founded by The Pathway Group, The Multicultural Apprenticeship Awards aim to showcase talent and diversity within multicultural communities through the celebration of those working hard to overcome adversity to achieve their goals through apprenticeships.
 
Compass Group UK & Ireland took home the award in the Large Employer of the Year category, against tough competition across a range of sectors, for their commitment in attracting and supporting apprentices from diverse backgrounds. The company now has over 700 people learning through apprenticeships from Level 2 to Level 6 with subjects ranging from culinary to finance, facilities management and HR.
 
In addition, the following Compass apprentices were recognised as Highly Commended in their categories:

Intermediate Apprenticeship - Zyanya Cadman – Production Chef, ESS
Retail, Hospitality & Tourism - Victoria Caroline Pedro Decker - Head of Housekeeping at a school within Lodestone House
 
Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland said: “A huge shoutout to our five fantastic apprentices who made the shortlisted - especially Zyanya and Victoria who were highly commended – they made us all so proud.
 
Winning Large Employer of the Year for the second year in a row at the Multicultural Apprenticeship Awards is an incredible achievement. This truly reflects our culture and dedication to nurturing talent and creating opportunities for all. A big well done to our entire team!
 
I would also like to congratulate our partner HIT Training, who were named Large Learning Provider of the Year.”
 
Compass was also on the shortlist for:
Intermediate Apprenticeship
Kundai Nazare – Commis Chef, Eurest

Retail, Hospitality & Tourism
Junior Geyoro – Business Development Exec Chef, Chartwells Universities
Albert Barbuta - Hospitality Head Chef, Restaurant Associates

Retail, Hospitality & Tourism
Compass Group UK & Ireland

Sodexo wins award for transformative impact of workplace wellbeing project #

Prioritising employee wellbeing was at the centre of a project which saw Sodexo and its client take home the Partners in Wellbeing title at the recent PFM Partnership Awards.
 
The project saw Sodexo work collaboratively with its client to design and create a workplace focused on prioritising employee wellbeing, engagement and performance. From the outset Sodexo was tasked with delivering a bold and innovative wellbeing strategy, one that not only supports hybrid working but also redefines what a healthy workplace looks and feels like.
 
The result is a transformative wellbeing floor, designed to support physical, mental, and emotional health through a holistic, evidence-based approach. In the first five months of opening the number of users increased by more than 80%.  Key features include:
 
Accessible fitness and recovery spaces equipped with AI-driven technology and Electro Magnetic Stimulation (EMS) to enhance workout efficiency and inclusivity.

Integration of nutrition and wellbeing with onsite restaurant and vertical farm, providing employees with the freshest ingredients and a sense of community. 

Smart design and services that promote work-life balance and support hybrid working models.

Professional development for Sodexo teams, with new skills and capabilities embedded through targeted training and workshops. 
Sodexo also partnered with Circles to deliver concierge service designed to create a ‘commute-worthy’ workplace and on hand to support with tasks from arranging last-minute meeting rooms, taxis, external event bookings, visitor management, and even errand running. 
 
Wellbeing is also considered holistically across the range of FM services delivered by Sodexo, underpinning the client and Sodexo’s collective ambition to exceed the Platinum WELL Building Standard requirements.
 
Jade Boggust, managing director, Corporate Services UK & Ireland said: “The success of this project exemplifies what is possible when two organisations align around a shared purpose. Through innovation, collaboration, and a relentless focus on people, together with our client we have created a workplace that truly supports wellbeing, setting a new benchmark for the industry.”