Members’ News

February 2025

From thoroughbred horses to American footballs, Sodexo Live! Ascot duo join Super Bowl culinary team #

Sodexo Live! a global leader in hospitality services in the sports and leisure industry, and the culinary partner to Ascot since 1998, has selected two staff members from the Berkshire racecourse to travel to the USA to be part of the culinary team at the Caesars Superdome in New Orleans for Super Bowl LIX, one of the most iconic sporting events in the world.
 
The pair are testament to the world-class culinary approach that Ascot Racecourse maintains all year-round. Gemma Amor, executive chef from Egham and Jo Smith, Head of Hospitality from Ascot, are the two who have been selected from more than 1,000 Sodexo Live! team members based in the UK to join more than 4,000 colleagues in the US who will bring to life an extraordinary culinary programme for more than 60,000 fans to enjoy on Sunday 9th February.
 
It’s not the first time Sodexo Live! has sent its staff on exchange programmes across its global network. In the summer of 2024, 15 Sodexo Live! Experience Makers from the UK joined the French Sodexo Live! team at the Paris Olympics to work in the Athletes Village. This global exchange initiative is just one example of how Sodexo Live! is committed to career development for all its Experience Makers, and truly invests in the career trajectory of its people.
 
Gemma and Jo will be joining a brigade of more than 300 culinarians cooking an array of New Orleans and Louisiana inspired dishes. These include bread pudding, alligator sausage and lobster karagee, as well as a winning lineup of po’boys, ranging from soft shell crab to fried oysters and surf and turf. A full list of recipes/dishes can be found in the Super Bowl media kit – link below.
 
On the opportunity, Gemma said: “It’s a real highlight of my career at Sodexo Live! to be selected to go and work at the Super Bowl, which is one of the most high-profile sporting events in the world. I look forward to learning from my US counterparts but also sharing some of our British culinary and hospitality skills.”
 
Meanwhile, Jo added: “Sodexo Live! is dedicated to the career development of all its team members and I am so proud to be heading to New Orleans for this opportunity. Not many people can say they’ve had the chance to work at the Super Bowl, so I cannot wait to see what the experience has to offer and to bring that knowledge back to the UK.”
 
The pair will be working alongside the newly appointed Sodexo Live! Chief Flavour Officer, ex-NFL legend Marshall Faulk, who played for the Indianapolis Colts and St Louis Rams. As part of his role Marhsall will help curate (and taste test) a special menu for the big game brimming with the essence of New Orleans.
 
Lenny Martinsen, Regional Executive Chef at the Caesars Superdome, commented: “Preparing for the Super Bowl is an incredible honour and a challenge everyone at Sodexo Live! takes seriously, and it is great to welcome Gemma and Jo to the team this year. Ascot Racecourse and especially Royal Ascot is known as the epitome of hospitality, so we are all looking forward to the skills and knowledge the pair will bring to New Orleans.”
 
Super LIX will be the 16th Super Bowl that Sodexo Live! has delivered the catering and hospitality for, with the last being in 2020 at the Hard Rock Stadium in Miami for Super Bowl LIV.
 
At Ascot Sodexo Live! staff operate under the 1711 by Ascot partnership, which provides world-class catering and hospitality options across the racecourse in a range of enclosures including retail options, restaurants, fine dining and boxes.
 
Sodexo Live! supports some of the UK’s most iconic music, cultural and sporting venues and events, plus conference centres, by delivering world class hospitality and food services. It helps deliver globally recognised live events with a proven track record of creating exceptional moments that bring people together. In addition to Ascot, clients in the UK include Brighton & Hove Albion FC, Newcastle United FC, Emirates Old Trafford, ACC Liverpool and Royal Botanic Garden Edinburgh to name but a few.

60 hospitality superstars shortlisted for the Springboard Awards for Excellence 2025 #

Sixty trailblazing individuals and businesses in the hospitality sector have been shortlisted for the prestigious Springboard Award for Excellence 2025. Winners across 18 categories will be crowned on Wednesday 2 April 2025 at the iconic Wembley Stadium.

The charity was delighted to receive nearly 200 high quality entries and nominations this year for its renowned annual awards, a testament to the industry’s resilience and commitment to excellence. This year’s entries set a new benchmark, making the judging process exceptionally challenging for panels of esteemed industry professionals, all dedicated supporters and ambassadors of Springboard.
 
Sponsored by Delaware North, the awards ceremony promises an unforgettable evening at Wembley Stadium, the UK’s largest sports venue. Guests will enjoy welcome drinks in the Lioness Bar, followed by a four-course meal with expertly paired wines by Davy’s, all within the prestigious Sir Bobby Moore Room. Adding to the experience, attendees will have the opportunity to explore rare sporting memorabilia and take in breathtaking views of the iconic football pitch.

Looking forward to the event, Springboard CEO Chris Gamm said: “The Springboard Awards for Excellence 2025 are set to be spectacular. In yet another year that has tested our industry's resilience, these awards celebrate the determined spirit and impressive innovation that define hospitality. From rising stars to seasoned veterans, each nominee represents the very best of hospitality. We're not just recognising achievement; we're showcasing the bright future of hospitality and the incredible individuals shaping it.”
 
These awards recognise and celebrate the UK’s hospitality superstars, recognising individuals and organisations for their innovation, creativity and unwavering commitment to their teams, communities and the wider industry. From developing co-workers to driving organisational growth, nominees reflect the very best of hospitality.

Tables and tickets are now available to purchase to attend the event at https://springboard.uk.net/events/awards-25/
 
THE SPRINGBOARD AWARDS FOR EXCELLENCE 2025 SHORTLIST:
 
Best Recruitment Initiative Award, sponsored by Caterer.com
Greene King
Holiday Inn Blackpool / RBH Hospitality Management
Punch Pubs & Co
Sodexo
Valor Hospitality
 
Best Apprenticeship Strategy Award, sponsored by HIT Training
BaxterStorey
Compass Group UK & Ireland
IHG
Leonardo Hotels
Mitchells & Butlers
Employee Engagement Award, sponsored by Indeed Flex
BaxterStorey
Flat Iron Steak Limited
PPHE Hotel Group
Richmond Hill Hotel
Valor Hospitality
 
Best Training Programme Award
Adam Handling Collection
Compass Group UK & Ireland
Incipio Group
Leonardo Hotels
Sysco GB
Career Development Initiative Award, sponsored by Diageo
Hilton London Metropole
Leonardo Hotels
Rare Restaurants
Z Hotels
Zizzi
 
Best use of Technology Award
A2H Solutions
Brewhouse and Kitchen
Delaware North UK
IHG Hotels & Resorts
 
Talent Development Team of the Year Award
BM
Dishoom
Incipio Group
Leonardo Hotels
Malmaison & Hotel du Vin
 
Employee Health & Wellbeing Award, sponsored by Hand Picked Hotels
CH&Co
Punch Pubs & Co
Rare Restaurants
Signature Dining
 
Community Engagement Award, sponsored by 5 Hertford Street & Oswald’s
Apex Hotels
The Breakfast Club
Greene King
Mum
Omi Bar
 
Disability Champion Award, sponsored by Sodexo
The Crumbs Project
Fuller's
Greene King
Hunky Dory Restaurants, a franchise of McDonald’s Restaurants
Whitbread / Premier Inn
 
Diversity, Equality and Inclusion Award, sponsored by CH&Co
BaxterStorey
Dorchester Collection
Haven
Hilton
Indeed Flex
 
Best Education & Industry Partnership Award
The Athenaeum Hotel and Residences
Aurora Foxes
The Belfry Hotel & Resort
IHG - voco Grand Central Hotel & Kimpton Blythswood Hotel & Spa
Richmond Hill Hotel
Z Hotels
 
Sustainable Business Award, sponsored by Nestlé Professional
The Belfry Hotel & Resort
Bidfood
Kerb
Rare Restaurants
RBH Hospitality Management
 
Springboard Ambassador of the Year Award, sponsored by BaxterStorey
Alice Barrett, Vacherin
Ben Sutton, The Grand Hotel Brighton
Diana Gailiunaite, CH&Co
Lauren McCormick, Omi Bar
Louise Darroch, Yellow42
 
Best Employer Award, sponsored by Boyes Turner
BaxterStorey
Dakota Hotels
Eden Hotel Collection
Hilton
Permanently Unique
 
Fiona Colley Trainee of the Year Award
Andrew Bennett
Catrina McGregor
Kyle Steward
Nadia Mahichani
Tyana King-Wagner
 
Springboard partner of the year and Chris Beaumont Outstanding Contribution Award, sponsored by Bidfood, will be announced on the night.

Company of Cooks cements its position in the City #

Company of Cooks has extended its partnerships with all the Livery venues in its portfolio, securing over £18million in retained business in the City.

The deals, which range from three to five years, see Company of Cooks continue to exclusively manage and deliver a wide range of events at the prestigious Brewers’ Hall, Coopers’ Hall, Goldsmiths’ Hall, Ironmonger’s Hall and Plaisterers’ Hall.

Retaining these longstanding City clients is testament to the strong relationships and mutual trust the Company of Cooks teams enjoy with their Livery clients, and the excellent results delivered across the portfolio, which in many cases have exceeded targets and expectations.

Clients cited the specialist Livery knowledge of the teams, which enables them to understand the heritage and versatility of the halls and realise growth opportunities, combined with their expertise in food, drink and service as a leading reason for extending their partnerships. They also spotlighted Company of Cooks’ strong culture and values, which focus on its commitment to its people, community and sustainability.

Rob Fredrickson, Company of Cooks’ Managing Director, said: “Extending our partnerships with our Livery clients gives us the privilege and opportunity to continue to bring our craft and creativity to these unique spaces in the City. This sector is steeped in history and tradition, but its innate ability to adapt and evolve has enabled it to remain relevant and continue to grow in the modern world. We look forward to evolving together as we continue to attract a broader audience and drive revenues.

“I also want to call out our fantastic Livery teams, who are true specialists in their fields. Our relationships with our Livery clients go back up to more than 20 years, with many of our operators and general managers also giving incredibly long service. It’s their exceptional knowledge and dedication that has built such special relationships and delivered above and beyond time and time again. I thank them for their unwavering commitment.”

Get ready to Gizmo! FEA’s LET Forum celebrates its 20th anniversary at a new venue #

Dealers invited to book places at the popular annual event: “An absolute no brainer!”

Light Equipment & Tableware Forum, Oxford Belfry Hotel, 20th and 21st May 2025. 

The 2025 LET Forum, on Tuesday 20th and Wednesday 21st May, will be the 20th edition of this increasingly popular event and it’s moving to a new venue, the Oxford Belfry Hotel.  This year is also the 20th anniversary of the LET Sales Professional of the Year Award, and FEA hopes that some of its previous winners will be able to attend the Forum’s awards dinner. 

FEA’s Light Equipment and Tableware Forum is the place to find out about the very latest kitchen gizmos and designer tableware, with leading suppliers bringing their new launches for dealers to discuss and get their hands on. It’s a brilliant use of time, because delegates get to learn about a huge number of products, find out the latest trends, and meet up with suppliers and other dealers, in a well-organised, entertaining programme lasting just a day and a half. 

Sixteen suppliers have already booked to exhibit at the LET Forum, with more making decisions in the near future.   Owing to the popularity of the 2025 edition, FEA has changed the date to secure a larger venue, the move to 20-21 May means that the Forum will be able to give more room for exhibitors and delegates.

Delegate Andy Flack of Crosbys attended the 2024 event.  “This is my third time and it’s invaluable,” he said.  “We see new products and get to meet with competitors and suppliers.  It’s an absolute no brainer, fantastic.  What a concept – we’re being looked after and we’re not paying for it!!”

Paula Sherlock is chair of the FEA’s LET Product Group.  She says, “The Forum is not only a hugely efficient use of time, it’s also a great place to network with LET colleagues from across the industry.” 

The Forum is free for dealers to attend and, as well as having face to face meetings with leading LET suppliers, the ticket includes overnight accommodation in the Oxford Belfry Hotel; a place at the Forum awards, including dinner and entertainment; and lunch on day one, breakfast on day two, and tea and coffee during Forum breaks.

“We’re excited to be heading to a new location,” says Paula.  “I’ve been very impressed by the Oxford Belfry Hotel’s facilities and the attentiveness of staff there.  It promises to be a really excellent venue.”  Delegates will have full access to the hotel facilities, including the spa with pool and sauna. 

Dealers interested in attending need to reserve tickets as spaces are limited.  For more information and to secure tickets click here (tinyurl.com/dd6jcx78). 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 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 

Inflation concerns mounting after foodservice prices rise in December #

The latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ reveals a month-on-month increase in inflation in December, raising fears of renewed price pressures for the UK’s hospitality sector.

Year-on-year inflation dropped to 1.9% in the final month of 2024, but prices rose by 1.0% from November—the highest monthly jump since June 2024. In a marked shift from the previous two months, all 10 categories of the Index recorded month-on-month inflation. The breadth of increases suggests that inflationary pressures are becoming more widespread across the foodservice sector.

More positively, some categories showed continued easing in their year-on-year inflation rates. Vegetables (+3.0%) and sugar, jam, syrups & chocolate (+3.5%) saw significant declines—but oils & fats (+5.7%) emerged as a category of concern. Fish (-1.2%) remained the only category with year-on-year deflation.

The December FPI report from Prestige and CGA highlights ongoing volatility and uncertainty in the foodservice market, and the need for operators to remain vigilant and closely monitor price trends across all categories. Adding to the complexity, the current threat of an international trade war introduces further uncertainty into the market. Disruptions to global supply chains and fluctuations in commodity prices could exacerbate inflationary pressures and create additional challenges for the hospitality sector. Proactive measures and flexible procurement strategies will be crucial to navigate these challenges and mitigate the impact of potential price increases on businesses and consumers.

Shaun Allen, Prestige Purchasing CEO, commented: “This month’s figures are a reminder that the battle against inflation is far from over. While we’ve seen encouraging progress in the year-on-year trend, the month-on-month increase is a reminder we must stay vigilant. The potential impact of the Autumn Budget, combined with these latest figures, suggests that we could be facing a renewed inflationary challenge in 2025.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “After a solid end to 2024 for hospitality sales, news of renewed foodservice inflation is a concerning start to this year. On top of other pressures including increased international economic uncertainty, National Insurance rises, and hesitant consumer confidence, an upswing in prices will squeeze operators’ margins even tighter. The inflationary threat is another reason why hospitality needs more support from government so businesses can invest, create jobs and drive growth.” 

For further information, interviews or images, contact Prestige Purchasing on 01908 222678 or stuart.read@prestige-purchasing.com.

Andrew Ridewood crowned Sodexo Chef of the Year 2025 #

Andrew Ridewood has been named Sodexo Chef of the Year 2025 following a live cook-off held at Food Sorcery Cookery & Barista School in Didsbury.  
 
Andrew a chef in Sodexo’s Schools & Universities business, triumphed in the grand finale, where seven of Sodexo’s top culinary talents competed in a thrilling two-hour live cook-off. The competition celebrated the creativity, expertise, and passion within Sodexo’s culinary community across the UK and Ireland.  
  
This year’s event focused on sustainable eating, challenging chefs to create three innovative, plant-based dishes that highlighted both creativity and sustainability:

Grab-and-Go Boxed Salad: A tasty plant-based salad featuring at least two Future50 ingredients, combining sustainability with on-the-go convenience.   

Main Course: A plant-based main using fresh, locally sourced British or Irish ingredients, designed to impress as a chef’s special or brasserie-style entrée.   

Street Food: A handheld, seasonal street food dish bursting with bold flavours, easy to eat and packed with innovation.   
Andrew’s winning menu included:  
 
Wasabi dressed seaweed salad. 

Cider braised leek with wild mushroom crumb, truffled cashew crème, pink apple purée, parsnip crisps, crispy kale & sage oil. 

Kale pakoras, red lentil and coconut dhal, cumin pickled red cabbage, orange tomato kachumber salad.  
Andrew’s prize includes an all-expenses-paid trip to the Global Launch Event for Future Menu 2025 in Wageningen, Netherlands.  
 
The competition crowned a winner in each category: Joshua Thompson from Sodexo’s Government business for their grab-and-go salad and overall winner Andrew Ridewood for their main course and street food dish. Anthony Dye from Sodexo’s Corporate Services business won the Food Safety Award.  
 
Prizes for the category winners included a development day with the Veg Express team, including a professional photoshoot of their dish for the Veg Express recipe bank, a behind-the-scenes factory visit at Churchill’s Stoke-on-Trent facility to witness the plate-making process and its environmental innovations, and a full development day on a British farm with Fresh Direct, visiting a produce grower and potentially exploring vertical farming 
 
In preparation for the event, the finalists attended a mentor day, where the mentor judging panel got a first look at their dishes and provided constructive feedback to help refine them for the live cook-off. Additionally, the finalists were evaluated on their food safety practices in preparation for the final by Health, Safety, Environment, and Quality (HSEQ). 
 
The competition judges included top culinary experts:  
 
Ian Nottage, Executive Development Chef, Sysco. 

James Brown, Unilever Executive Chef.  

Barnaby MacAdam, Executive Chef, Paulig Pro. 

Dan Blucert, Development Chef, Vegetarian Express. 

Rachael Elliott, Sodexo HSEQ.  

The finalists’ creations were evaluated not only on taste but also on their alignment with Sodexo’s commitment to healthy, sustainable, and delicious food. Cumulative scores across all three dishes determined the winner of the coveted title, Chef of the Year 2025. 
 
The other finalists were:  
 
Paige Flynn, Sodexo Live!   

Dermot Staunton, Corporate Services, Ireland   

Chris Ormshaw, Energy & Resources   

Bruno Boris Bilota, Health & Care  
  
All seven finalists received a year’s membership to the Craft Guild of Chefs in addition to a special finalists’ chef jacket and certificate. 
 
Matt Hay, Head of Culinary at Sodexo UK & Ireland said: “This competition is a true celebration of the talent, passion, and innovation within Sodexo’s culinary community. Each year, our chefs rise to the challenge, not only displaying their technical expertise but also embracing our commitment to sustainable eating.  
 
“The seven finalists exemplified the best of Sodexo, pushing boundaries to create plant-based dishes that were as sustainable as they were creative. Competing in a high-pressure live cook-off, in front of esteemed judges and peers, is no easy feat, and each finalist should be incredibly proud of their achievement.  
 
“Congratulations to Andrew for their outstanding dishes and for claiming the title of Sodexo Chef of the Year 2025. This competition reflects the strength of our culinary community and our ongoing dedication to delivering innovative, sustainable food experiences.”

This announcement follows two recent successes for Sodexo chefs. In January 2025, Calum Smith, who works at Shrewsbury School for Independents with Sodexo, claimed the Junior Chef of Wales title after beating three rival chefs in the final at the Welsh International Culinary Championships (WICC).  
 
In November 2024, Adam Collison, Head Chef at Alderley Park, highlighted Sodexo’s commitment to sustainability by winning the 2024 Sodexo Cook for Change! global competition with a standout plant-based dish, demonstrating how sustainable food can balance taste, creativity, and environmental responsibility. 

Sodexo’s new restaurant set to elevate employee experience at Leonardo’s Yeovil site #

Sodexo has unveiled a brand-new restaurant at Leonardo in Yeovil, the Home of British Helicopters, with sustainability at the heart of its design. Sodexo ambassador and former England rugby player Matt Dawson joined VIPs from Leonardo, and senior Sodexo staff at the official opening earlier this month. 

Leonardo has partnered with Sodexo since 2012, delivering around a wide range of hard and soft FM services ranging from cleaning, security access systems, waste, grounds maintenance, asset management, technical services (electrical, mechanical, HVAC & civils) and helpdesk. 

In July 2024, Sodexo successfully won the food services contract for the Yeovil site. The new food services contract has seen the construction of a new restaurant in a location that improves accessibility. 

This move enabled Sodexo to create an inspiring social space using its Kitchen Works food offer, developed to serve nutritious meals which are accessible and affordable for all.  The new restaurant, named Hangar One by a Leonardo employee, has been designed to bring together the company’s 2,600 plus employees to connect with each other and disconnect from work whilst enjoying delicious, affordable and sustainable food. 

Sodexo has introduced a number of digital solutions, including its Everyday App which enables employees to pre-order food and drink, as well as digital self-service kiosks located in the restaurant where employees can also order their food and drink. A number of micro-markets and smart vending options have also been introduced across the site. 

Reflecting Sodexo’s commitment to sustainability is the build of an all-electric kitchen and a menu focusing on seasonal, sustainably sourced, and low-carbon dishes. On offer are protein-packed dishes; convenient grab-and-go options as well as traditional favourites and global dishes. Since September 2024, Leonardo employees have been enjoying delicious street food dishes, through Sodexo’s ‘pop-up’ mobile van at various locations across the site. 

In designing the new restaurant, Sodexo has worked with local suppliers to create a welcoming, comfortable environment featuring upcycled or second-hand furniture, large planters made on-site from reclaimed wood with artwork created by local college students on display. 

Lynsey O’Keefe, CEO Corporate Services and Energy & Resources, Sodexo UK & Ireland said: “We have worked closely with Leonardo for over twelve years now delivering a vast array of hard and soft FM services across the Yeovil site. We are delighted to now be able to fuel the workforce with this new food services contract. 

“The new Hangar One restaurant will provide Leonardo’s hard-working teams and visitors with a space where they can relax and enjoy good food, prepared by our highly skilled chefs. We collaborated with the Leonardo team to ensure that the new restaurant and the food services as a whole were aligned to its Future of Food initiative.” 

At the heart of Sodexo’s operations is its long-standing commitment to being a purposeful business to make a positive difference to its people, those it serves and the communities in which it operates. It is committed to taking an active role in breaking down barriers to employment in the most marginalised of geographies, groups and communities to offer the opportunities where they are most needed. 

As a long-term partner with DFN Project Search, a transition-to-work programme for students with learning disabilities and autism spectrum conditions, Sodexo has supported many internships at its contracts across the country including through its contract with Leonardo. 

In September 2024, as part of its partnership in the Supported Internship Programme alongside Yeovil College, Discovery and DFN Project Search, Sodexo welcomed a young man with an interest in catering as an intern. After completing his internship, he has gone on to successfully apply and secure a permanent position with Sodexo in the catering team at Leonardo. 

Adam Clarke, MD Leonardo Helicopters UK, said: “I am delighted to open our new Hangar One restaurant in conjunction with Sodexo. It is fantastic to see so many people enjoying the new facility at Leonardo in Yeovil, the Home of British Helicopters.” 

Sodexo’s Corporate Services business delivers workplace services, facilities management and food services to some of the world’s most recognisable brands. Its teams have expertise operating across a range of different environments in the corporate sector, including headquarters, regional offices, data centres, manufacturing centres and research and development hubs, in sectors as diverse as professional services, financial services, pharmaceuticals, media and technology. Through its corporate service division, Sodexo can offer businesses a range of its leading food brands and companies, such as Fooditude, The Good Eating Company, Modern Recipe and Kitchen Works.

FEA helps celebrate the past, present and future of the industry at the 90th HRC Show #

FEA will be attending the Hotel Restaurant and Catering show (HRC) at ExCel London, helping to celebrate the 90th birthday of the UK’s leading hospitality and foodservice trade event.

Since launching back in 1935 HRC has continued to evolve, with the modern event hosting representatives of every sector of this diverse industry. Last year it played host to over 30,000 visitors and 1500 exhibitors.

In keeping with such a notable anniversary this year the show will be celebrating how catering and food trends have changed since 1935. John Cunningham, Chief Executive of FEA, will be involved in two of the show’s flagship events. On Monday 17th he will be discussing the history of the commercial catering equipment sector on the Vision stage, and on the 18th he will be appearing on the TechX stage to take part in a panel called Revolutionising the Kitchen: How Tech is Transforming Culinary Operations. He will also be helping to judge the World Catering Technology awards.

As well as taking stock of the past 90 years, the show will also be looking to the future. On the 19th on the Vision stage, new FEA chair Emma Brooks will be discussing the issues of Energy and Carbon Reduction in Foodservice with Dr Sam Mudie, author of FEA’s Foodservice Carbon Professional (FCP) training course, Max Kindred, Net Zero Carbon Senior Insight Manager of NHS England and Juliane Caillouette Noble from the Sustainable Restaurant Association.

This year’s show will also see a first for FEA, with two graduation ceremonies for its major training initiatives. As well as the latest group of graduates of the Certified Foodservice Professional (CFSP) course, delegates who have passed the FEA’s new Foodservice Carbon Professional (FCP) sustainability course will be awarded their certificates at the show. This event is a great way to celebrate the achievements of the industry and highlights the importance of top quality training to the continued success of the industry.
FEA will also be holding a drinks reception for its members during the 3-day HRC Show.

“The last five years have been an interesting time for the industry, but that hasn’t stopped innovation,” says John. “We’re always thrilled to catch up with old friends, meet new friends and take stock of where the industry is and HRC is still one of the best places to do that. We’re looking forward to welcoming visitors to our stand as we celebrate the show’s 90th birthday.”

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 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 

Menu counts increase across all channels except pubs & bars #

The latest market insights from Lumina Intelligence’s Menu Tracker reveal that average menu counts have increased by +3.1%  across most channels, with operators introducing a wider variety of offerings to entice consumers. Notably, coffee and sandwich shops and QSR channels have seen the fastest growth in menus, while pubs & bars —despite having the longest menus —have experienced a reduction in item counts s by -2.7%.

Menu inflation (5%) continues to outpace that of food and beverage, with the latter recorded at 2.5%. Specific inflation figures for pubs & bars and restaurants stand at 6.5% and 5.8%, respectively. Operators, grappling with rising costs related to operational and supply expenses, continue to pass these increases onto consumers.

The highest same line increase was observed in mains, with an increase of +4.3% from Q4 2023. Meanwhile, total dish price remains higher than same line dish price, reflecting operators’ strategic shift towards premium offerings at elevated price points. This move is designed to encourage greater spending among consumers, reinforcing the sector’s focus on high-value experiences.

Restaurant Associates first cohort of the collaborate programme crosses the finishing line #

Restaurant Associates’ Collaborate Level 4 apprentices proudly celebrate the milestone of completing the programme as the very first cohort.

This unique apprenticeship programme brings together 12 chefs and 12 front-of-house colleagues, learning side by side. Their achievement is a significant moment that will inspire future colleagues to follow in their footsteps.

Over 18 months of dedicated learning alongside their full-time roles, the apprentices gained invaluable experiences — from working with Michel Roux and visiting suppliers to deepening their understanding of produce, to participating in plant-forward menu training.

Adolfo Azevedo who has been with Restaurant Associates for fifteen years and a member of the apprentice cohort, shares his reflections on the programme.  “What I’ve gained most are the friendships and strong business partnerships with suppliers. I’m a much more effective Hospitality Manager - better at planning ahead and feel more connected to the chefs and culinary team. One highlight was the amazing experience of working with Michel Roux. I had the privilege of joining his team at Le Gavroche back in November 2023 before they closed and participated in the dinner service—it was truly a memorable day. Apprenticeship programmes like this create a strong bond between front-of-house and back-of-house teams.”

Sue Thompson, Director of Business Excellence at Restaurant Associates, takes immense pride in the apprentices' accomplishments. “We always knew the Collaborate Programme would be something special, and the apprentices have truly made it shine. Watching front-of-house and back-of-house teams learn together and build meaningful connections has been truly inspiring. This unique level of collaboration has shown just how essential teamwork is for delivering excellence across all hospitality settings.”

As champions of learning, Restaurant Associates currently supports over 50 apprentices across Levels 1 to 7 within the business, including 26 chefs and culinary staff. In addition to the Collaborate Programme, it nurtures growth through its Future Leaders Programme and the ‘Forward with Marcus Wareing’ programme.

Luke Ford, Delivery Manager for Skills & Early Careers at Compass Group UK & Ireland, who played a key role in the apprentices' journey, emphasises: “Learning and apprenticeships aren’t just for young people. We want everyone in the business to explore what we offer, feel valued in their role, and be inspired to develop their skills. The Collaborate Programme has been a tremendous success, and we're excited to see it continue evolving to meet the needs of both back-of-house and front-of-house teams.”

Bidfresh’s ‘The Juice’ fresh trends report reveals health is taking centre stage in consumer choices #

With fluctuating food inflation, changes in government and increases to National Insurance rates, fresh produce supplier, Bidfresh, has released its 2025 ‘The Juice’ fresh trends report, paving the way for new opportunities to engage and inspire the hospitality industry. The specialist wholesaler has unveiled four key trends, as well as what’s driving them, to shape consumer choice this year. 

Having conducted research and a thorough market review, Bidfresh’s three specialist brands, Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers), have identified health as the most important factor for over a third of consumers (34%) when choosing food, followed by price (20%) and the environment (16%). 

Despite the multiple challenges presented to the industry and concerns over consumer spending, Bidfresh’s research has shown that value is no longer solely attributed to cost. Consumers now carefully assess whether they are getting their money’s worth and consider factors such as food quality, dining experience, ambience and unique selling points.  

Based on this, Bidfresh’s 2025 ‘The Juice’ fresh trends report does not only reveal the latest trends, but features first-hand advice from Bidfresh’s dedicated team of experienced butchers, fishmongers and greengrocers on how to leverage each trend for fish, meat, poultry, fruit and veg. 

The four key trends identified across Bidfresh are: 

Feeding the soul: Research has shown that health has taken priority again after a dip during the cost of living crisis, a shift driven by heightened health concerns, environmental awareness and ethical considerations helping consumers make better food choices. While fruit, vegetables and certain species of fish are associated with healthy eating, this trend presents the opportunity to highlight the nutritional benefits of meat in forming a balanced and nutritious diet.   

Closer to home: 43% of consumers would like to try Scottish, Welsh or Irish cuisine in the next 1-2 years, fuelled by a sense of identity and national pride. This trend helps to push provenance, as consumers continue to show a strong interest in where their meat, fish and veg come from, seeking reassurance through transparency. It’ll also help encourage the consumption of native fish species, fostering sustainability and reducing reliance on overfished options. 

Proactive practices: As consumer awareness of lifestyle choices continue to grow, the demand for sustainability and community engagement remains a top priority. However, consumers are also opting for venues that support local communities and charitable causes while minimising their environmental impact. Campbell Brothers, Direct Seafoods and Oliver Kay have full traceability of all their products, as well as accreditations for meat, fish and produce. The areas that consumers are most interested to see operators engage with are:

Food waste
Carbon reduction
Seasonality
Certifications
Regenerative farming
Sustainable seafood

Flavours less travelled – Fresh meat: This trend celebrates the richness of diverse flavours, providing an escape from the ordinary, whilst maintaining authenticity in dishes. Taking a meat focus, the 2025 ‘Juice Trends’ highlights the appeal of cultural fusion, motivating chefs to look further afield for inspiration from other cultures, ingredients, spices and cooking techniques. Research has shown the top three cuisines to be:

Argentinian – Argentinian cuisine, the beef dishes in particular, is celebrated globally for its exceptional flavour, with more than half (53%) interested in trying this cuisine. Asado, the national dish of Argentina, is a traditional cooking method where beef is barbequed low and slow. Other meats such as pork, lamb and chicken can also be prepared asado.

Southern States – From the Deep South of the USA (Louisiana, Mississippi and Florida), some of the cuisines associated with these states are showing high and growing levels of appeal, particularly Creole, Cajun and Soul Food where fried chicken and sausage features. Certain seafood such as prawns, shrimps, lobster and crawfish also play a part in this cuisine in the form of delicious seafood boils.

Portuguese – 52% of consumers are interested in trying Portuguese cuisine, which features meat dishes made with pork and chicken. Grilled or barbequed sardines is another typical dish, all of which reflect the country’s various culinary traditions, local ingredients and robust flavours.

Jodie Gamson, Senior Marketing Manager for Bidfresh said: “We’re very excited to launch our 2025 ‘The Juice’ fresh trends report highlighting the dynamic shift in consumer preferences.

“This year, it’s clear to see that consumers are looking for more than just great tasting food, they want food that nourishes both body and soul, while also being fully conscious of their impact on the environment. 

“The announcement of last year’s Autumn Budget was a massive hit to the industry, including our British farmers, leaving questions as to whether consumers will still be eating out of home. However, we’re determined to boost the confidence of our customers, helping chefs and caterers navigate through this challenging time. 

“Using this year’s report, we hope to help operators attract consumers with healthier and more sustainable dishes that showcase the fresh, high-quality ingredients Campbell Brothers, Direct Seafoods and Oliver Kay each has to offer.” 

Read Bidfresh’s 2025 The Juice Trends report here: https://viewer.ipaper.io/bidcorp/bidfresh/the-juice-fresh-trends-report-2025/?page=1

Vacherin appoints first Head of Coffee to drive forward its coffee vision #

Vacherin, London’s specialist caterer, has appointed international coffee expert Marc-Pierre Dietrich as its first ever Head of Coffee.
The new, specialist role has been created to drive forward Vacherin’s vision to create and deliver highly engaging, aspirational and customer-centric coffee experiences that mirror and influence London’s diverse coffee scene.

Marc-Pierre’s extensive coffee expertise and enthusiasm includes previous roles as: Board Director at Speciality Coffee Association of Europe (SCAE) and precursor to the merged worldwide Speciality Coffee Association (SCA); World Coffee Events (WCE) representative; member of the SCA Instructional Design Committee focused on training; World Barista Championship (WBC) Head Judge; WBC Technical & Sensory Judge; creator of the SCAE competition judge training programme that ran across 23 European countries; plus Head Judge for national championships in those same countries including Barista, Latte Art, Brewers Cup, Coffee in Good Spirits and Cezve/Ibrik Turkish Coffee.

Through a strong programme of training, development and engagement initiatives, Marc-Pierre will positively shape a rich coffee culture that celebrates the art and science of coffee making, inspiring Vacherin’s barista community, clients and customers.
He will also oversee and nurture strong relationships with specialty and artisan coffee roasters to uphold and drive Vacherin’s commitment to provenance, quality and sustainability.

Key initiatives include:

Barista Assembles: Monthly barista community gatherings to develop knowledge and skills through external enrichment opportunities that provide insights into brewing techniques and trends; including roaster visits, coffee cupping, guided tours of London’s coffee bars and shops and more.

Core Competencies – certificated in-house training: Skills investment for all Vacherin baristas to cement the foundations for Culture, Consistency, Quality & Excellence.

Vacherin Barista Academy: Led by Marc-Pierre as a specialist AST (Authorised SCA Trainer), Vacherin’s first Barista Academy will champion and provide clear and exciting career opportunities for its baristas founded on the SCA’s certificated barista courses of Foundation, Intermediate and Professional. Vacherin’s training programmes and career pathways will range from Trainee and Barista to Head Barista, Master Barista and Barista Coach.

Coffee competitions: Designed to inspire camaraderie and continuous improvement, Vacherin’s coffee challenges push the boundaries of baristas’ skills and capabilities.

- Crush The Rush – a face-paced, time- and skill-based competition that pits baristas against each other and the clock.

- Latte Art Smack Down – inspiring creativity and precision, baristas showcase their latte art skills.

- Barista of the Year– celebrating Vacherin’s talented baristas.

Innovation in Flavour: Ongoing coffee concept creation, from traditional brews to seasonal specials and innovative menu development to keep Vacherin’s offer fresh and exciting.

Marc-Pierre comments: “Historically, workplace catering as a business sector was not known for its avant-garde approach to coffee so when I was asked to work with Vacherin, I was intrigued and keen to learn more. It soon became apparent that Vacherin is committed to creating and building an authentic and contemporary coffee culture. Our core objectives are to match and then supersede the high street for the quality of our drinks, the professionalism of our service and to deliver a truly contemporary coffee experience for our clients and their colleagues. 

“The team at Vacherin really are a great bunch; superbly professional yet engaging and fun to work with. There's an extremely strong, vibrant culture of innovation; a diverse client base all at the top of their game and a challenging opportunity to move the needle. I'm delighted to be part of the team and relishing what we can do together.”

Phil Roker, Vacherin’s Managing Director, adds: “Marc-Pierre is a fantastic addition to the Vacherin team and his expertise is perfect to bring the Vacherin coffee vision to life.

“We aspire for our coffee bars to capture the essence of the 5th wave of specialty coffee scene in London. This involves creating a vibe and dynamism that mirrors the diverse coffee culture of the capital and beyond. Through a focus on skills and knowledge development, provenance and consistent excellence, we’ll continue to grow our community of passionate coffee enthusiasts who are dedicated to creating authentic, relevant and exciting coffee experiences for our customers.”

Sodexo reveals ambitious commitments to drive meaningful change in its Social Impact Pledge 2030 #

Sodexo has published its Social Impact Pledge 2030, setting out new clear and ambitious commitments to create meaningful impact for its people, planet, places and partners in the UK over the next five years.
 
2025 marks ten years since the publication of Sodexo’s first social impact pledge and transparent reporting of its progress and success. Over the course of the last decade, Sodexo has evolved its commitments in line with the changes in legislation and in business and societal priorities.
 
The publication of its Social Impact Pledge 2030: everyone, every day, everywhere represents the next phase in the company’s social impact strategy, recognising how much more there is still to do, building on the foundations of the last ten years, how complex societal challenges are and how its understanding of those challenges has deepened.
 
Sodexo recognises that addressing these, by delivering on the commitments within its Social Impact Pledge 2030, requires every one of its 30,000 employees in the UK and Ireland to embrace them and take action every day.  
 
Split into four impact pathways, Sodexo’s 2030 vision is:
 
People: Sodexo will nurture inclusive and equitable workplaces, measuring its progress through its position on the Social Mobility Employer Index.

As a large employer, Sodexo knows it has the power to be a driver of social mobility everywhere that it operates. Sodexo will continue to promote equitable opportunities with examples of its work in this area including providing access to apprenticeships; driving sustainable employment for individuals with criminal convictions and supporting veterans, reservists and military families find employment opportunities. 

Planet: Sodexo will continue to decarbonise its business, staying on track for Net Zero 2040.

The business will do this by following the science, taking steps such as re-baselining, as its knowledge and systems evolve and its understanding of the data and how it is used continues to improve. Sodexo’s near-term target to reduce its emissions across all three scopes by 55% is 31 August 2030.

Acknowledging it can’t achieve this alone, Sodexo supports its supply partners, who account for 38% of its emissions, through its award-winning engagement programme. Tackling food waste remains a high priority and Sodexo remains committed to incorporating sustainable procurement into its sourcing strategies. The company also continues to take a world-leading role in encouraging the adoption of sustainable eating and low-carbon meals. 
Places: By 2030 the Sodexo Stop Hunger Foundation will have supported more than 12.5 million direct and indirect beneficiaries**

The Foundation celebrates 20 years in the UK & Ireland in 2025 and is committed to working with a diverse range of charity partners, supporting national and regional projects, large and small.

As the Foundation’s strategy continues to evolve, it anticipates having a more transformational impact with a further 2 million beneficiaries expected over the next five years. Its work will remain focused on fundraising, grants giving, providing meaningful volunteering opportunities to Sodexo colleagues and fostering collaboration and knowledge sharing with its extensive network and charity partners. 

Partners: We will increase diversity in our supply chain and spend over £1 billion with SMEs and diverse suppliers by 2030.

Sodexo will continue to support its supply partners in their journeys to net zero through its engagement programme. As pioneers of the BSA Modern Slavery Council, Sodexo will play a key role in evolving and expanding this into Ireland to further reduce risk and raise awareness through radical collaboration. 

Jean Renton, Chief Operating Officer, Sodexo UK & Ireland said: “When Pierre Bellon founded Sodexo, he understood that people’s daily environment – whether at work, in school or in hospital – has a profound impact on their wellbeing, productivity and happiness. He created a business to provide services that add true value to those daily environments. From serving nutritious and sustainable meals, to delivering welcoming and functioning spaces. It’s just how we do business.
 
“Through our new Pledge, which launches nearly 60 years later, we are building on that legacy to add ever more value for the people, businesses and communities whose lives we touch.
 
“Today we face new complex societal challenges, and it is right that our commitments evolve to reflect those. Our Social Impact Pledge 2030 illustrates our mission to foster a more sustainable, equitable and inclusive future, with every one of our 30,000 colleagues playing a role every day in delivering this positive change.
 
“I truly believe that if we accomplish what we have set out today, we have every reason to be confident of a better tomorrow.”
 
Sodexo’s purpose has always been to contribute positively to communities in which it operates. Read Sodexo’s new Social Impact Pledge 2030 here.
 
Guy Battle, CEO, Social Value Portal commented: “I would like to congratulate Sodexo on the impact it has had since the launch of its first pledge 10 years ago, and on these ambitious new commitments. It is so important for businesses such as Sodexo – as a major UK employer – to take the lead on issues such as social mobility and sustainability.
 
“This is what makes them such valued members of the National Social Value Taskforce. I have long been impressed by the company’s purpose-driven ethos, and how this manifests throughout their business practices – from their supply chain, through to their client sites. I look forward to seeing Sodexo deliver on this pledge.”

Junior Chef Academy Inspires the Next Generation of Culinary Talent in Partnership with Brakes #

Compass Group UK and Ireland, the UK’s largest food and services company, is joining forces with Brakes to further invest in its Junior Chef Academy programme. They will continue to partner for a further three years, to support schoolchildren learn new skills and showcase the hospitality industry as a potential career pathway.

Aimed at children aged between 14 and 16, the initiative is not just about teaching cooking techniques, but also helps build confidence, foster creativity, and inspires the next generation of culinary talent.

Over the 10-week programme, aspiring junior chefs embark on a transformative culinary journey, honing their skills in mastering fundamental culinary techniques, plus crafting and creating a diverse range of delicious dishes.

Delivered as an after-school club, the programme aims to:

• Recognise and teach cooking as an essential life skill.

• Spark an interest in and engagement with food at an early age.

• Educate and inspire young people to consider careers in hospitality, supporting them and creating a talent pipeline for the industry.

• Enables Compass Group UK and Ireland teams to give back and actively engage with local communities. The teams work with young people, who also bring parents and carers.

Developed by the Compass Apprenticeship Team, the programme is available to all areas of the business. So far they have reached around 250 students, with Compass’ ESS sector announcing last year that they had supported 100 pupils to take part.

Brakes Foodservice sponsorship ensures each attendee is equipped with professional chef whites for participants to keep and ingredients for each cohort to make their dishes - this includes the graduation event, where guardians are invited to attend, to enjoy the dishes the schoolchildren create. In addition, Brakes representatives have the opportunity to attend and talk through their role in the food industry.

Chris Pringle, Brakes, Foodservice Corporate Account Director commented:
“Our partnership with Compass continues to thrive and we are proud to support the Junior Chef Academy programme, which aligns perfectly to our own values and purpose - connecting the world to share food and care for one another.”

Jonathan Foot, Director of Skills & Early Careers at Compass Group UK & Ireland, added:
“The Junior Chef Academy is an extremely impactful initiative. It’s not just about teaching skills; it’s about inspiring young people, connecting them to the hospitality industry, and showing them the exciting career opportunities, it offers. For Compass, it’s an essential part of building a pipeline of future talent while also giving back to the communities we serve.”

The Junior Chef Academy delivers social value to local communities and supports Compass Group UK and Ireland’s ‘Our Social Promise’ which has committed to positively enhance opportunities for a million people by 2030.

Compass celebrates impact on local community, industry and peoples’ lives with first anniversary of Xcelerate with Edgbaston #

2,200 people trained through the Regional Skills and Training Hub.

Anniversary event takes place as part of National Apprenticeship Week.

This week hosted a Careers Fair for two local schools.Compass Group UK & Ireland, the UK’s largest food and services company, has marked the first anniversary of its flagship regional community skills and learning hub, Xcelerate with Edgbaston - with a special event which hosted almost 100 people.

Launched in 2024, the one-million-pound training hub has now:

· Facilitated the training of 2,200 people.
· Hosted events including careers fairs, culinary and industry competitions and business team meetings.
· Enabled programmes, including Barista and Bar Excellence training.
· Seen partners such as HIT Training, Pathway Group, Lifetime Training, The Ladder Greater Birmingham,
  Release Potential, DWP, WMCA, Springboard, Innovate Awarding, DFN Project Search, Change
  Please and Work Pays, hold events.
· This week, the venue also hosted a Careers Fair for two local schools.

The celebration event was hosted during National Apprenticeship Week 2025. Guests heard from HR and apprenticeship leads from Compass Group UK & Ireland, Warwickshire County Cricket, UKHospitality, Change Please and the Multicultural Apprenticeship Alliance. The event featured a series of inspiring talks, providing guests with opportunities to network and learn from industry experts. Poet, Casey Bailey, who was Birmingham poet laureate 2020/22 also recited a special poem he had written in honour of the anniversary.

Guests were treated to a delicious lunch, menu items included crispy guinea fowl roulade with pickled apple puree and lemon sauce; and roast cauliflower, parmesan polenta and salsa Verde, with some of the dishes created and cooked by the finalists of Compass’ annual Apprentice Chef of the Year 2024 competition. They were supported by the senior chefs participating in Compass Group UK & Ireland’s prestigious ‘Forward with Marcus Wareing’ programme.

Xcelerate with Edgbaston, located at the iconic Edgbaston Stadium, is operated by Levy UK, the events, sports and entertainment arm of Compass Group UK & Ireland, and supports the training and upskilling of Compass colleagues, the industry and the local community. The aim is to nurture and empower the next generation of hospitality professionals, as well as offering skills and knowledge to the local community.

Launched in partnership with Edgbaston, it aligns with Compass Group UK & Ireland’s dedication to creating learning and development opportunities, through its Our Social Promise – a commitment to positively impact one million lives by 2030. Working with people from within and outside Compass, it aims to enhance people’s opportunities and change their lives through job creation, education, training, community and charitable engagement.

Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland said: “We’re proud to celebrate the incredible success of Xcelerate in its inaugural year. This facility is truly contributing to our industry and the local community. National Apprenticeship Week has been the perfect time to highlight the contributions of our people and partners, whose hard work and dedication has brought Xcelerate to life and showcased the value it can bring.

“Our objective is to offer everyone the opportunity to develop and progress, regardless of their background and qualifications, as part of our Mission to a Million promise. Xcelerate brings this to life and I look forward to seeing how this progresses throughout 2025 and the years ahead.”

David Sheen, Public Affairs Director at UKHospitality, said: “Compass’s Xcelerate initiative is truly inspiring and is delivering enormously for communities and local businesses.

“It demonstrates the truly transformational effect hospitality can have on people’s lives and how it can drive both social mobility and productivity through the diverse career opportunities it offers.”