Members’ News

August 2026

Cymru and SUDU Unveil Debut 2026-28 Home Kit as New Official Wales Store Launches #

A bespoke design woven from Welsh heritage, developed with Cymru players and Amgueddfa Cymru - Museum Wales, marks the start of a new era for the national team

The Football Association of Wales (FAW) and new kit supplier SUDU today unveil the 2026-28 Cymru Home Kit, the first in their new partnership, alongside the launch of the all-new official Wales Store.

One year in the making, the kit has been developed in deep collaboration with the FAW and first team players across both the men's and women's squads. Through a series of design workshops and fit sessions, the players themselves have shaped the fit, look and feel of the kit, ensuring a performance-led design built around those who wear it.

A story of heritage, told authentically

Authenticity sits at the heart of everything SUDU does. Rejecting templated and reused designs, the brand's commitment is to work hand in hand with the association and its fans to understand the DNA of the nation and bring real, meaningful stories to life.

For the home kit, that story is history and heritage: acknowledging where Wales has been before moving forward. Working in collaboration with Amgueddfa Cymru - Museum Wales, the SUDU design team honed in on the age-old craft of Welsh double cloth weaving, reviewing archival pieces that directly informed the final design. The result is a bespoke pattern drawing on elements of traditional Welsh tapestry, brought to life through an embossed finish within the pro kit and rendered in a statement shade of iconic Welsh red.

Heritage runs through the detail. The back of the shirt carries a scroll bearing the words 'Gorau Chwarae Cyd Chwarae', meaning 'Best Play is Team Play', a principle stitched into the identity of Welsh football. Coordinated shorts and socks complete the look from head to toe, while engineered fabrics deliver breathability and moisture-wicking performance so the garment works with the player.

The Thread That Leads Us Home

The collaboration with Amgueddfa Cymru - Museum Wales extends into the launch campaign itself, with the museum loaning archival fabrics and cloths as backdrops to the players, alongside a very special Eisteddfod chair from the 1950s brought out of the archives for the shoot.

The accompanying campaign, 'The Thread That Leads Us Home', is voiced by Lloyd Lewis and features a roster of Wales fans in a love letter to the nation. The thread serves as a metaphor for Welshness, that feeling of what it means to be Welsh no matter where you are in the world. It's a thread that runs through us, overlaps and intertwines across our lives, showing up the moment the shirt is worn and the dragon sits on the chest: the literal feeling of home and belonging.

Siop Cymru - The new official Wales Store: https://shop.faw.cymru/

Siop Cymru, the all-new official Wales Store, launches at 9am on Friday 7 August to kick off the FAW's wider retail and ecommerce partnership with Levy Merchandising. The store will be the home of official and exclusive Cymru merchandise, including all technical kits and training ranges.

Available to purchase on Friday 7 August alongside the home kit are the full Cymru Home Training, Travel and Pre-Match ranges, each carrying its own bespoke design and story:

The Home Training range is built on the industry that built a nation, taking inspiration from the Welsh mining industry with a bold geometric print based on pit headgear designs, delivered in red and black.

The Travel range is a lifestyle focussed collection made for the journey, featuring a tonal crest and an abstract dragon set within the outline of Wales, designed for travel days and everyday wear.

The Pre-Match range is an anthem you can wear, inspired by Yma o Hyd, with a bold graphic print that captures the energy of the moments before kick-off.

Availability

The Cymru 2026-28 Home Kit and accompanying ranges launch exclusively to purchase on the official Wales Store on Friday 7 August. Kits will also be available at JD and Sports Direct from Friday 7 August.

Noel Mooney, Chief Executive of the Football Association of Wales, said: "This partnership represents a landmark moment for the FAW. It is the most valuable kit agreement in our history and reflects the progress Welsh football has made both on and off the pitch.

"Working alongside St Fagans National Museum of History throughout the creative process helped ensure the design was rooted in authentic Welsh heritage, bringing together the expertise of SUDU, the FAW and one of Wales' most important cultural institutions. The result is a shirt that tells a genuine Welsh story and one that supporters can wear with pride.

"The new home kit is just the beginning. Together with SUDU, we have an exciting pipeline of products and collections still to come, giving supporters more opportunities than ever before to celebrate their connection to Cymru.

"The launch of Siop Cymru – The Official Wales Football Store – is another significant step forward. For the first time, we've created a dedicated home for official Cymru merchandise, making our kits and products more accessible to The Red Wall than ever before.

"We're incredibly proud of what we've created together. This shirt represents our past, our present and our future, and we hope supporters will wear it with pride wherever they follow Cymru."

Vinny Clark, Chief Executive Officer of Levy Merchandising, said: “Our team are acutely aware of the tremendous responsibility that comes with representing a nation and our commitment is to put the needs of the Association, its players and its fans above all else. For a year, we have been gaining an intimate knowledge of Welsh football culture and heritage, absorbing and learning from our colleagues at the FAW to create product that fans can be proud of. We have also been working closely with Craig, Rhian and player groups from the men’s and women’s teams to ensure the optimal technical performance of our range.”

NextGen goes North in its quest to develop talent in the foodservice equipment industry #

Manchester event highlights why foodservice is “one of the best industries in the world”

The Foodservice Equipment Association (FEA) hosted their latest sold-out NextGen event on July 9th in Manchester. Taking place at Browne Jacobson LLP it brought together professionals at the start of their careers and leading industry figures along with NextGen’s leadership team. Together they took a deep dive into issues surrounding the challenge of attracting and retaining the next generation of talent into the foodservice equipment industry.

Since the initiative was launched earlier this year it has already seen enormous interest from new entrants to companies covering all areas of the industry. It has also established important partnerships with the leading careers advice specialists Unifrog and Arena, the hospitality industry’s networking association.

The Manchester event delivered opportunities for further personal development and training. But it also went deeper and outlined the benefits training confers on advancing within the industry.

Joshua Troth, digital marketing specialist at Parts Town UK and one of the NextGen Leadership team joined the industry nearly two years ago, shifting his career focus from chef to marketing. He’s a huge advocate for careers in the industry, as food and the culture around it is universal. “It’s a really vibrant industry to be part of, everyone understands food, and it links into a lot of people’s interests,” he said.

The day began with a presentation from Adam Lawrence, marketing manager at FEA, who gave an update on NextGen’s activities since the previous event, including the announcement of a collaborative partnership with Arena which offers preferential rates for FEA NextGenners to Arena events.

He also urged delegates to take up the new, exclusive FEA NextGen offer for people with less than three years in the industry allowing them to attend FEA’s annual conference for a 50% discounted rate.

The next session was delivered by Chris Noble, regional sales manager at Lainox. Chris explained NextGen’s proposed mentoring scheme structure and how connecting new employees with experienced professionals through NextGen will further develop a skilled and motivated taskforce, particularly in conjunction with training. He outlined how mentoring coupled with FEA’s industry leading Certified Food Service Professional (CFSP) course provide the perfect platforms for growth.

The importance of training was highlighted by Alex Waring, director of foodservice equipment sector recruitment business Foxton Budd. She outlined the principles underpinning NextGen – promoting careers within the foodservice equipment industry, and harnessing the diversity of employees, as well as tapping their experience to help new employees find their feet quickly – and how they deliver huge benefits not just to new starters but the whole company, too.

Research presented by Alex showed that 94% of employees say they'd stay at a company longer if it invested in their development, while firms with strong learning cultures see 30–50% higher retention than those without.

The importance of training in career development was highlighted by Zachary Bland, who began working as a business development manager at Winterhalter UK just two months before the event. “I’ve visited a wide range of different businesses since I joined Winterhalter,” he says. “It’s given me a huge appreciation for all the work you don’t see as a consumer. So much goes on behind the scenes.”

This view was echoed by Bajine Augustine, a designer at Inox Equip Ltd. “It's an ever-growing industry where everything is changing — it's nice to learn about that."

The day was rounded out with a Masterclass session from Matty White, presenter, broadcaster and content creator known for championing the people, places and personalities behind the North West’s food and hospitality scene. Expertly interviewed by Liam Green, managing director of Forest Catering Equipment and part of the NextGen leadership team, Matt spoke about creating great content and the importance of being yourself on social media and his experiences in interviewing big names such as Jason Momoa, Joe Wicks, Yotam Ottolenghi, Raymond Blanc, Angela Hartnett and Tom Kerridge.

He described the hospitality sector as "one of the only industries in the world where you can start right at the bottom and reach the top and become a manager within a couple of years.”

More information about the NextGen initiative and how you can get involved can be found at fea.org.uk/involvement/nextgen

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 175 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

Manchester United and Levy unveil plans for The Paddock, Old Trafford's first permanent matchday fan zone #

Manchester United and Levy unveil plans for The Paddock, Old Trafford's first permanent matchday fan zone

Manchester United has unveiled plans for its first-ever permanent matchday fan zone at Old Trafford, offering supporters a space to meet fellow Reds and enjoy the pre-match build-up together.

The Paddock will sit just 15 metres behind the Stretford End, making it the closest place to the stadium to enjoy great local food, drink and lively entertainment.

Responding to strong demand from supporters, the new, free-to-enter, 1,300-capacity fan zone will only be open on matchdays, offering all Manchester United ticket holders a dedicated space to enjoy the atmosphere both before and after the game.

The name, chosen after consultation with the Fan Experience working group, is rooted in fan culture, referring to the historic standing terrace adjacent to the famous Stretford End.

The Paddock forms part of Manchester United's new partnership with Levy, the global leaders in hospitality and entertainment, which will see improvements to the matchday experience, including new draught beer taps, more self-service bars and a wider range of food and drink across Old Trafford.

Rick McGagh, Director of Fan Engagement at Manchester United, said: "We are delighted that in partnership with Levy, we have implemented a wide range of changes to enhance matchdays, bringing greater choice and better service for supporters across the stadium, something fans have told us they want.

The proposed fan zone is the latest example of our continued investment in the atmosphere, fan experience and facilities at Old Trafford, while progressing plans for a new world-class stadium."

Matthew Lewis, Chief Operating Officer at Levy, said: "Old Trafford is one of the most iconic stadiums in world sport, and The Paddock gives us the chance to bring that atmosphere to life before a ball is even kicked. This is about creating a space where supporters can come together, enjoy quality food and drink, and feel part of the occasion from the moment they arrive. It reflects the scale of our ambition for this partnership with Manchester United, and the wider investment in the matchday experience across the stadium."

The Paddock is due to open in the autumn for home matchdays, subject to planning approval.

Cost saving kit, patterned tableware and Jeff Tait of TableCraft’s hopes for hospitality #

FEA publishes issue 9 of the Tabletop Trends newsletter
 
FEA has published the latest issue of its Tabletop Trends newsletter, which focuses on the light equipment and tableware (LET) sectors.

In this issue there’s a review of the top ten LET trends, along with a deeper dive into two of those trends, with articles on cost saving equipment and patterned and brightly coloured tableware. There’s also an exclusive interview with TableCraft’s president, Jeff Tait, who considers the challenges facing the LET sector, his hopes for the foodservice industry, and why eating out is good for the soul.

The issue also has a look at the key product launches from this year’s LET Forum, plus an update on the BPA ban from FEA’s technical and policy director, Luke Slater.

Tabletop Trends is FEA’s vehicle for keeping LET distributors up to speed with the very latest news and advice from the sector. For example, finding ways to control costs has been one of, if not the biggest theme for the hospitality industry over the last decade. In the cost cutting article, top suppliers give their thoughts on equipment that can help operators save money.

To read the latest issue click here (tinyurl.com/tabletoptrends9). And to sign up for a free subscription to this quarterly e-newsletter click here.

Tabletop Trends is produced by the FEA’s LET Product Group. The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 175 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

Bidfood recognised as only wholesaler to achieve perfect marks in RSPO’s Shared Responsibility Scorecard #

Bidfood has achieved a perfect score in the Roundtable on Sustainable Palm Oil's (RSPO) Shared Responsibility Scorecard for its own-brand products, placing the foodservice wholesaler among just eight retailers globally to receive top marks.

RSPO’s annual scorecard assesses organisations across a wide range of sustainability topics, including palm oil, sustainability reports, water and waste management, carbon data, health and safety, HR policies and support for smallholders.

Achieving a score of 10 out of 10 reflects a collaborative effort across Bidfood’s Sustainability, Technical, and Supply Chain teams, as well as its sister manufacturing brands, Yarde Farm and Northern Bloc.

Bidfood is also making significant progress with its CarbonCloud project, which will enable the foodservice provider to gain a greater understanding of the carbon footprint data across its range. This will support its net-zero ambitions to reduce Scope 1 and 3 emissions by at least 90% by 2045 and Scope 2 by 100% by 2040.

Bidfood’s CarbonCloud project will also further enhance collaborative supplier relationships and inform customers, so they can make more informed decisions around the products they buy.

Julie Owst, Head of Sustainability at Bidfood, said: "It’s an honour to be recognised by a world-renowned organisation committed to transforming the palm oil industry.

“This recognition demonstrates the importance of working collaboratively across our business and supply chain to drive meaningful progress on sustainability.

“While we're proud to have achieved a perfect score, we do not want to become complacent. There’s still a lot of work to do, and we will remain focused on building on this success, working together to reduce carbon emissions, water usage and food waste and be a positive force for change.”

View our scorecard here: https://rspo.org/as-an-organisation/shared-responsibility/the-shared-responsibility-scorecard/?member_id=3-0116-20-000-00
 
For further information, please contact: Christi-Anna Lawson, Senior PR Executive, Bidfood
T: 07514313535 or E: christi-annalawson@bidfood.co.uk

Final call for entries: Kraft Heinz urges independent chefs to enter Masters of the Menu 2026 before 31 August deadline #

Independent chefs have just weeks left to enter for the chance to win a £5,000 cash prize, mentorship and industry recognition

Kraft Heinz has issued a final call for entries for its nationwide culinary competition, Masters of the Menu 2026, with independent chefs across the UK encouraged to submit their recipes before entries close on 31 August 2026.

Returning for a second year following a successful 2025 launch, the competition has expanded for 2026 with a £5,000 cash prize for the winner, an enhanced judging panel including 2025 champion Stefan Sewell, and a new partnership with CORD by Le Cordon Bleu.

Once again partnering with 2018 Great British Menu winner James Cochran and the Craft Guild of Chefs, the competition aims to spotlight the UK's most exciting independent culinary talent, providing a platform to develop both culinary skills and business potential.

Designed specifically for chefs working in independent operations, Masters of the Menu will see five finalists take part in an exclusive two-round cook-off at CORD by Le Cordon Bleu, following a period of mentorship from Cochran and other industry professionals. The initiative is designed to nurture not only culinary creativity, but also commercial and operational expertise.

Commenting on the competition, James Cochran said: "If you've been thinking about entering, this is your chance. Competitions like Masters of the Menu can open doors – it's an opportunity to put your food in front of people who genuinely want to champion independent chefs, get honest feedback, build your confidence and make connections that can have a lasting impact on your career. I'd encourage anyone who's eligible to get their entry in before the deadline."

Bigger rewards for 2026

This year's competition offers an enhanced prize package designed to deliver meaningful, long-term value to operators.

The 2026 winner will receive:
£5,000 cash prize
PR support to boost their professional profile
The opportunity to co-host an exclusive supper club with James Cochran

All entrants will also be entered into a prize draw to win £100 cash.Stronger industry backing

The 2026 judging panel brings together expertise from across the foodservice sector. Joining James Cochran are Stefan Sewell, 2025 Masters of the Menu champion; Ian Nottage, Head of Food Development at Fresh Direct; John Feeney, Culinary & Innovation Director at Griffith Foods; and Martin Eshelby, Culinary Director at Bidfood.

Sewell's return as a judge brings a unique full-circle perspective, having experienced the competition first-hand. His experience and expertise, combined with support from Cochran and the Kraft Heinz development chefs, reinforces the competition's mission of supporting independent chefs across the foodservice industry.

Tom Franklin, UK and Ireland Kraft Heinz Away from Home Director, said: "At its core, Masters of the Menu is about championing the incredible talent within the UK's independent foodservice sector. After seeing the impact the competition had in its first year, we're proud to bring it back bigger and better for 2026.

"By increasing the prize offering and strengthening our judging panel, we're ensuring that participants gain not just recognition, but real, tangible support to help grow their businesses."

Kraft Heinz has a rich legacy of providing Brits with products they love since 1886, when Heinz Tomato Ketchup was first sold in London. With 76% of consumers stating that Heinz Tomato Ketchup is of better quality than other brands, Kraft Heinz is committed to sharing this brand equity to support independent operators with a competition that offers tangible value.

How to enter

To enter, chefs must develop and submit a recipe using one or more Heinz core products. Shortlisted entrants will be invited to compete with their dish in the first round of the final cook-off.

The competition is open to chefs aged 18 or over currently working for independent operators in the United Kingdom (defined as businesses with four or fewer locations).

Entries close on 31 August 2026.

For full details on entry requirements and how to apply, visit: https://www.kraftheinzawayfromhome.com/en-GB/mastersofthemenu

For full details on the competition, please view the competition playbook on the Masters of the Menu webpage.

Act fast to get your early bird discount for this year’s FEA conference #

Book before 31st August to secure 30% off PLUS Henry Francis to lead NextGen panel session

Time is running out to claim your early bird discount on tickets for this year’s FEA conference which takes place on the 18th and 19th of November at the Staverton Park Hotel in Northamptonshire.

FEA members can save 30% on the price of either a one- or two-night package, or 45% on a ticket for just the day of the conference, if they book before the 31st of August 2026. There are also great bespoke package discounts for delegates who are part of FEA’s NextGen initiative, as well as for new FEA members, associate and consultant members, who can get a two-night package for as little as £550.

FEA has also announced more details of the event’s programme, including a special session which will take place before the AGM on day one. This will involve two panels, one led by Luke Slater, FEA’s technical and policy director, which will look at technical issues and the other, hosted by Henry Francis, senior strategy and projects manager at Deliveroo, which will focus on the NextGen initiative. Both sessions will be separate but will act as a great introduction for NextGen delegates to important technical issues FEA covers, and for FEA members to the NextGen initiative and its broader aims.

Spaces for the one- and two-night packages are limited and going fast, so to secure your place and take advantage of the early bird discount visit the website and book your tickets here https://feaconference.co.uk/3/book-places
 
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 175 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

Gather + Gather strengthens position in further and higher education sector with new contracts totalling £37million #

Gather + Gather has strengthened its position in the further and higher education sector with three new catering and hospitality partnerships worth over £37million in total.

The partnerships, ranging from five to seven years in duration, will see Gather + Gather deliver bespoke and innovative hospitality solutions at Edge Hill University, University of West London and City College Norwich starting this coming academic year.

Gather + Gather stood out in each of the competitive public procurement tenders for its commitment to creating welcoming, vibrant and inclusive hospitality spaces that support student wellbeing and connection and elevate campus life.

Clients were impressed with the time the team took to understand each institution’s ambition and create relevant bespoke solutions that go far beyond the food. By combining innovative hospitality, commercially sustainable models and investment in technology with meaningful work experience opportunities for students as well as part-time employment, Gather + Gather demonstrated that it offers a true strategic partnership with lasting value for students, staff and institution.

From September, students and staff at each campus can expect an enhanced hospitality offer including: reenergised restaurants, cafés and hospitality spaces thoughtfully designed for connection and wellbeing; elevated food and drink options with greater flexibility, choice and value; increased student engagement, activities, events and collaboration throughout the academic year and a focus on sustainability, responsible sourcing and reducing food waste.

Gather + Gather’s bespoke student app is at the heart of each offer, creating a more connected and convenient experience across campus. The multi-functional app, which has been shortlisted for a Foodservice Catey in the Best Use of Innovative Technology category, provides a single digital hub for menus, mobile ordering, personalised vouchers, health and nutrition advice, campus wayfinding, job opportunities, masterclass bookings and much more.

Sam Roth, Business Development Director, Gather + Gather, said: "We're absolutely delighted to be partnering with Edge Hill University, City College Norwich and the University of West London. With a shared vision of enhancing the student experience through the elevation of campus life, they’re a fantastic addition and fit for our growing portfolio of further and higher education institutions.

“Our role isn't just serving great food. It's about creating an experience that students genuinely want to be part of. Whether that's through our bespoke app, work placements, wellbeing initiatives or bringing industry leaders onto campus, we're focused on supporting students beyond the plate. Each of the three institutions is different, so it’s been our job to listen first and create something that's completely bespoke to them. We can’t wait to showcase what we do best to the students and staff at the start of the academic year.”