Members’ News

March 2026

Lee Kum Kee backs Zest Quest Asia 2026 finalists in search for UK’s top student team #

Eight Colleges Advance to the Final

Student teams from eight UK colleges will now be preparing to go head-to-head in the 2026 Zest Quest Asia competition since being announced as finalists this week.  The overall winners will secure a once-in-a-lifetime educational trip to a secret Asian destination, hosted by headline sponsors Lee Kum Kee.

Aiming for the competition’s prestigious top prize, the finalists from Cheshire College, Coleg Llandrillo, Milton Keynes College, North Hertfordshire College, Oaklands College, The Sheffield College, University College Birmingham and University of West London will be challenged to demonstrate their technical expertise, creativity and understanding of Asian cuisine in a rigorous final round, where the students have two hours to produce a four-course meal for four covers.

Having progressed through the semi-finals, the teams of three will undertake a knowledge presentation on 9th April, followed by a live cook-off on 10th April, hosted once again at the University of West London’s specialist training kitchens. The winning team will be announced at a gala dinner at the Hilton London Wembley on 10th April.

Lee Kum Kee along with a panel of industry experts, will be assessing the students’ ability to demonstrate innovative and intelligent use of its sauces, aa well as their creativity in producing bold, relevant dishes, while maintaining the efficiency required in a modern professional kitchens.

Throughout the students’ competition journey, Lee Kum Kee has been supporting them by sharing expertise and supplying a variety of Lee Kum Kee sauces, some of which must be incorporated into their dishes. Either Premium Oyster Sauce or Gluten-Free Oyster Sauce or Vegetarian Stir-Fry Sauce with Mushroom is to be used in at least one course – amuse bouche, starter or main dish. In addition, Premium Mushroom Seasoning Powder must be used in either the starter or the main. Although not compulsory, competitors may also choose to use Char Siu Sauce, Plum Sauce, Chiu Chow Chilli Oil or Light Soy Sauce.
 
Maria Chong, Managing Director, Lee Kum Kee Europe commented “Our partnership with Zest Quest Asia reflects a shared philosophy - to support young chefs at the start of their journey, by giving them a strong foundation in flavour and the confidence to modernise Asian gastronomy for a new era. Lee Kum Kee is proud to support Zest Quest Asia’s mission to strengthen the connection between culinary education and the professional kitchen, while championing greater representation of Asian cuisine within the curriculum. 

“With the growing influence of Asian flavours across the UK dining scene, it is inspiring to see young chefs embracing the challenge of understanding the heritage, techniques and ingredients behind the dishes they create. Through our range of authentic sauces, we aim to support students in developing both technical confidence and creative expression.

“The standard of last year’s competition was exceptional; we look forward to seeing how this year’s competitors build on that success and continue to raise the bar.”

The Zest Quest Asia competition was initiated in 2013 by restaurateurs Cyrus and Pervin Todiwala of Café Spice Namaste with the support of Master Chefs of Great Britain. It intends to raise awareness and knowledge of the diversity in Asian cuisines among a new generation of college trained chefs, with a view to revitalising the UK’s skills shortage in this sector, as well as encourage the inclusion of classical Asian cookery in the curriculum.

Tickets are now available for the Gala Dinner and Awards Night at the Hilton London Wembley on Friday, 10th April 2026 by visiting www.zestquestasia.com. 

To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.lkkprofessional.com or email enquiry.europe@lkk.com

Nestlé Professional® reveals Toque d’Or® 2026 National Heats shortlist #

With just two weeks to go until the 2026 Toque d’Or National Heats, Nestlé Professional has unveiled the shortlist of students set to compete in the next round of its prestigious hospitality competition. 

Taking place at The Grand Cookery School in York from 9–12 March, the Heats will bring together 48 of the UK’s most promising back-of-house (BOH) and front-of-house (FOH) college students for four days of intense challenges. 

Chef Kate Austen will lead the expert panel of BOH judges. Known for her creative flair and refined approach to contemporary European cuisine, most notably from her time in Scandinavia, Kate will inspire the 24 young chefs competing. Meanwhile, seasoned hospitality professional Andy Downton will head up the FOH judging panel, using more than two decades of Michelin-level hospitality expertise to guide and mentor the budding restaurateurs. 

Sharing her excitement about the standard of this year’s competition and the importance of nurturing young talent, Kate said: 
“I’m absolutely delighted to be judging this year’s Toque d'Or. It’s such a prestigious competition for young people in hospitality and I’m really looking forward to seeing the passion, creativity and dedication the competitors bring. Supporting emerging talent is incredibly important and I’m honoured to be part of Toque d’Or 2026.” 

Andy added: "I am extremely proud, honoured, and grateful to be heading up the FOH judging panel for Toque d'Or 2026. My role is always to support, guide, and advise the next generation of hospitality professionals, helping them shape their future careers and achieve their goals. Toque d'Or gives me the platform to elevate that support even further. 

“I am looking for our competitors to showcase their hospitality skills to the very highest standards. However, I will also be looking for leadership, communication, passion, consistency, humility, and above all, the ability to remain cool, calm, and collected under pressure. 

“I look forward to meeting all of the competitors and wish them every success, let the competition commence." 

Joining both of them on the panel will be last year’s FOH winner Katie Blundell and BOH finalist Olivia Cartlidge. Other panelists include Nestlé Professional development chef Paul Hawkins, channel manager for branded desserts ingredients James Candy, coffee training specialist Jo Walsh and coffee trainer Emilia Flajszer, as well as Country Style Food’s senior development chef Chris Brown. 

A competitive process 

Almost 400 students from 43 colleges across the UK registered for this year’s competition, showcasing their creativity and passion for hospitality in a highly competitive entry process.  

Set by Nestlé Professional’s team of experts and industry leaders, participants tackled challenges centred around cultural fusion, diversity and innovation. From celebrating their favourite world cuisine and paying homage to an old family recipe to being inspired by a famous chef or hospitality leader, BOH and FOH entrants were asked to create their own signature, restaurant-grade dish or iced coffee. BOH creations featured at least one of the provided Maggi® products – Coconut Milk Powder, Rich & Rustic Tomato Sauce and Demi-Glace Sauce – and FOH students used NESCAFÉ® Espresso Concentrate as the base for their drink. 

Lorenzo Viganò, Managing Director, Nestlé Professional UK&I, said:  
“It’s a real privilege to support the next generation of hospitality talent through Toque d’Or. The creativity and dedication of the students is remarkable – not only are they experimenting with new flavours and techniques, but they’re also celebrating cultural diversity and pushing the boundaries of innovation – all incredibly relevant themes in today’s hospitality industry. 

“Nurturing young talent is at the heart of everything we do here at Nestlé Professional. We’re committed to supporting the next generation by helping them gain the skills, confidence, and awareness they need to succeed in our vibrant and dynamic industry. I’m excited in my new role to see how their journeys unfold over the course of the competition, which promises to be another thrilling showcase of talent, creativity, and innovation.” 

GulfHost: FEA offers exhibitor package for 2026 ‘mega’ show #

UK Pavilion is opportunity to get in front of huge market at massively successful exhibition

The success of GulfHost is underlined by the 2024 figures: 25,000 visitors represented a 200% surge in attendance.  Meanwhile 88% of the 350+ exhibitors said they successfully positioned their brands in the market, and 80% found new customers.

The 2026 event takes place from 3rd to 5th November at the Dubai World Trade Centre and is the biggest foodservice equipment show in the Middle East and North Africa (MENA) region. FEA is again organising the UK Pavilion and is offering attractive packages to help British foodservice equipment companies get in front of this massive market. 

The UK Pavilion will offer British exhibitors an attractive, high profile group stand, and FEA has a variety of packages to ensure companies taking part can get exactly the presence they are after.  Space within the pavilion costs from £710 per square metre, excluding additional charges such as insurance.  The minimum stand size is 3 by 4 meters. 

“GulfHost rightly bills itself as a ‘mega’ show,” says Jocelyn Shawyer, events manager at FEA.  “The focus on foodservice equipment means exhibitors know that the visitors attending are absolutely there for the right reason. Anyone interested in the MENA market should consider having a presence at the show.”  

As well as planning the UK Pavilion and constructing the stands, FEA will be offering exhibitors support and technical backup, before the show and on-site, and can help handle general trade enquiries if requested.  The association will also be arranging pre-show communication to help maximise exhibitors’ success. 

The FEA package is open to any UK foodservice equipment company, however the £250 booking surcharge is waived for FEA members.  For more information contact Jocelyn Shawyer at FEA, jocelyn.shawyer@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 

Sodexo Culinary Academy focuses on inspiring and elevating chefs at every level #

Sodexo UK & Ireland’s commitment to nurturing and developing talent within its culinary community is the focus of its Culinary Academy which has been refreshed and relaunched this year in celebration of the company’s 60th anniversary.
 
Food has been at the heart of Sodexo’s heritage since Pierre Bellon founded the company back in 1966. This year as Sodexo renews its focus on its rich heritage its Culinary Academy has been refreshed and forms a central part of Sodexo’s senior culinary leadership’s team efforts to support and empower its chefs at all stages of their careers.
 
Working in partnership with HIT Training the Academy provides a clear, structured pathway for chefs at different stages of their careers, from early‑career commis chefs to experienced senior chefs ready to step into advanced culinary or leadership roles.
 
Currently Sodexo has one cohort of chefs undertaking their Level 2 commis chef qualification and two cohorts of chefs doing their Level 4 senior chef qualification.
 
The Academy programme combines hands‑on learning, formal qualifications and on‑the‑job development, supporting chefs to build strong foundations in craft, consistency and modern food practices.  Recently the culinary leadership team invited Jean Renton, CEO Sodexo UK & Ireland to visit Tewinbury Cookery School in Hertfordshire where 10 of the current level 4 cohort participated in a masterclass in bakery as part of their course.
 
Matt Hay, head of culinary, Sodexo UK & Ireland said: “In the UK and Ireland we have incredibly talented chefs and we are committed to providing them with clear career pathways and support.  To inspire, develop, and empower the next generation of chefs we have an exciting programme of learning which includes providing world-class training, hands-on experience, and expert mentorship, we were delighted to welcome Jean to our recent bakery masterclass and showcase the Academy’s programme.”
 
With multiple cohorts starting throughout the year for each 18-month programme Sodexo sets out to inspire and develop the talent within its culinary community.
 
A new intake of chefs from the UK will start their level 2 commis chef qualification in May with chefs from Sodexo’s Ireland culinary community embarking on their level 2 from September.
 
Richard Learmount, Food Director, Sodexo UK & Ireland, added: “Working in partnership with HIT Training we have created a programme that is inspiring and elevating chefs at every stage of their journey. The Culinary Academy embodies our commitment to the talented chefs we have throughout our business and is a practical demonstration of how we are investing in our people, raising culinary standards and supporting chefs to build meaningful, long-term careers.”
 
For 60 years, Sodexo has delivered high quality, responsible food services at scale for some of the most complex and diverse environments – from offices, schools and hospitals to defence sites, offshore locations and world-class live events. Its commitment to culinary excellence is not new; it is something the business delivers day in and day out, rooted in craft, consistency and care.

Mevalco Introduces Artisan Smoked Butter to Elevate Professional Kitchens #

Traditional smoking techniques to deliver depth, balance and quiet complexity to professional kitchens.

Slowly infused with carefully selected wood smoke, the butter retains its natural creaminess.  The result is a versatile, chef-ready ingredient designed to add character with minimal intervention.

For hospitality operators, Smoked Butter offers an effortless finishing touch. Melted over grilled meats, it adds an additional layer of flavour and depth. And whether folded through mashed potatoes, stirred into sauces, brushed onto seafood, spooned over roasted vegetables or simply served with warm bread, the butter never fails to create something special.

David Menéndez, Managing Director of Mevalco, comments:

“At Mevalco, we work with producers who respect tradition but understand modern kitchens. Rooftop Smokehouse’s Smoked Butter is a perfect example allowing chefs to add depth and personality to a dish with a simple finishing touch.

“Not least, it offers chefs a way to introduce subtle smoke notes without the need for specialist equipment or additional preparation.  It’s a great product that’s one of the ‘best kept secrets’ of the kitchen!”

Smoked Butter is available in 1kg format and comes wrapped in wax paper.

For further information check out www.mevalco.com or to place an order, please contact the Mevalco team on 0117 982 6540.

Delphis Eco Celebrates Craftsmanship and Performance with Savernake Knives Founder Laurie Timpson #

Delphis Eco has named Laurie Timpson, founder and head maker of British knife specialist Savernake Knives, as its latest Delphis Eco Hero - recognising a shared commitment to uncompromising performance, craftsmanship and sustainability across hospitality and professional kitchens.

Savernake Knives supplies chefs, hotels and restaurants across the UK and internationally, producing bespoke knives designed to perform at the highest level in demanding kitchen environments. As part of the Delphis Eco Heroes campaign, Laurie is spotlighting Delphis Eco’s Glass & Stainless-Steel Cleaner, which is used as the final finishing step on every Savernake knife before it leaves the workshop.

The cleaner ensures each knife arrives clean, polished and ready for immediate use, delivering a flawless finish without compromising on safety, sustainability or performance - standards that matter deeply in professional kitchens.

Designed for professionals, trusted in practice

Knife-making demands precision at every stage. Savernake’s finishing process involves specialist compounds, acetone and hardwood oils, requiring a cleaner that performs consistently while aligning fully with the business’s environmental values. For Laurie, the choice of cleaning product is not cosmetic but fundamental to quality control.

Delphis Eco’s Heroes are selected not for marketing headlines, but for genuine, day-to-day use in real operational settings. The campaign highlights professionals who demonstrate that sustainability, when done properly, enhances outcomes rather than restricting them.

Launched in 2018, the Heroes programme has already recognised leading figures across hospitality and contract catering, including Michelle Thomas of room2 hometels, Sam Lawrence of BM Caterers, and chef and educator Cyrus Todiwala OBE DL. Laurie’s inclusion continues this focus on people quietly raising standards behind the scenes.

Mark Jankovich, CEO and Founder of Delphis Eco, said:
“There’s a natural alignment between Delphis Eco and Savernake Knives. Laurie’s attention to detail, refusal to cut corners and respect for materials reflect exactly how we approach our products.

“Our Heroes campaign is about celebrating professionals who rely on our solutions every day and, through that trust, help move the industry forward. Laurie embodies that completely.”

Craftsmanship that earns trust

From its Wiltshire workshop in the Savernake Forest, the Savernake Knives team has created thousands of knives for chefs, hotels and restaurants worldwide. Each piece is finished by hand and built to last a lifetime – technically outstanding, visually striking and deeply personal.

Laurie Timpson commented:
“We work to extremely high standards, and at the final stage our knives must leave us perfect and ready for immediate use. Delphis Eco’s Glass & Stainless-Steel Cleaner is the only product we’ve found that achieves that without compromise.

“It delivers a flawless finish, aligns fully with our values, and gives us complete confidence in what we send out. Delphis Eco understands that sustainability and excellence go hand in hand – and as a fellow independent British business, it’s been a pleasure to work together.”

Built for hospitality, beyond the workshop

For more than 17 years, Delphis Eco has supplied the hospitality and commercial cleaning market, working with chefs, operators and housekeeping teams who need products that perform consistently under pressure. Its expansion into retail was driven by those same professionals, asking for the products they trust at work to be available at home.

“When professionals trust Delphis Eco in real-world kitchen environments, that carries real weight,” added Jankovich. “It shows that sustainability doesn’t mean compromise – it means better, smarter performance.”

Every Delphis Eco Hero is showcased on the label of their nominated ‘Hero’ product - a visible mark of endorsement and shared commitment to performance and sustainability.

Jankovich concluded: “The real Heroes are the people who use eco-friendly products day in and day out. They are the professionals that show there is a better way and we at Delphis think they should be on the front of our bottles as real exemplars.”

Delphis Eco’s professional cleaning range is available online at www.delphiseco.com. Find out more about Delphis Hero, Laurie Timpson at: https://delphiseco.com/pages/delphis-hero-laurie-timpson

To celebrate the importance of exceptional knives in professional kitchens, and the pride chefs take in caring for them, Delphis Eco and the Craft Guild of Chefs are inviting readers to share what their knives truly mean to them, for the chance to win a stunning set of six Savernake Steak Knives worth £1,000 along with a home bundle of Delphis Eco cleaning products. Watch out for the March/April edition of Craft Guild On The Pass for details of how to enter.

Contract caterers end strong 2025 with fourth-quarter growth of 9.0% #

Britain’s leading contract caterers ended 2025 with near-double digit growth in sales, the latest Contract Catering Tracker reveals.
 
The Tracker - which is produced by NIQ, powered by CGA intelligence, and supported by Bidfood and UKHospitality - shows sales in the fourth quarter of the year were 9.0% ahead of the same period in 2024, reflecting high demand in the run-up to Christmas.
 
It extends an impressive run of growth for contract caterers, with comparisons above 8% in every quarter of 2025, though the figure was slightly down from the total of 12.2% in the third quarter. Groups’ MAT growth - for sales over the whole of 2025 compared to 2024 - stood at 8.4%, which is more than double the UK’s rate of inflation throughout the 12 months.
 
The Contract Catering Tracker shows a more modest increase in the number of outlets served by Britain’s leading operators, which rose by 1.3% quarter-on-quarter. This indicates that the bulk of caterers’ sales growth in 2025 was organic rather than driven by new sites.
 
The Contract Catering Tracker from NIQ, Bidfood and UKHospitality aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
 
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “In a tough trading environment, contract caterers did exceptionally well to touch double-digit growth throughout 2025. Crucially the fourth-quarter performance was driven not just by new clients or raised prices but by high volumes, which will have helped to offset some sharp increases in key costs. The figures reflect the broad appeal and high quality of Britain’s catering sector, and it can look forward to more growth in 2026.”
 
Debra Morrell, business development controller for B&I at Bidfood, said: “We’re delighted to see that the sector has enjoyed a strong last quarter of 2025, sitting ahead of the wider out of home market and ahead of inflation. Consumer confidence remains fragile, and with the gap between wages and inflation narrowing, the pressure will continue in 2026 to deliver value for money in the face of a strong competition and promotional activity from the high street.  Innovation, quality, value and great service have all been at the heart of the sector’s growth over the last few years, and these strengths will lend us the resilience to see us through another year of rising costs, operational challenges and regulatory change.”
 
Allen Simpson, chief executive of UKHospitality, said: “Contract caterers continue to deliver excellent growth, across both sales and outlets served.
 
“In the face of acute cost challenges, this consistent performance demonstrates the sector’s resilience and its significant contribution to the economy.” 

Powering the Fan Experience: Formula E partners with Levy Merchandising as Exclusive Global Ecommerce Supplier #

Levy Merchandising, the retail arm of the world-renowned Levy brand, today announced its appointment as the exclusive global e-commerce supplier and licensed product rights holder for Formula E, the world’s leading all-electric motorsport series.

Launching during Formula E’s Season 12, the multi-year agreement sees Levy Merchandising "take the wheel" of the series’ global digital retail operations. In addition to managing e-commerce rights for official licensed products and teamwear, Levy will debut an exclusive Formula E fanwear collection, designed and developed by its specialist in-house product team.

The partnership marks a significant milestone in Levy’s expansion, adding Formula E to a high-performance portfolio that includes Team GB, the ATP, and Premier League Club Wolverhampton Wanderers.

By uniting two organisations who are driven by disruption and innovation, the collaboration focuses on a "fan-first" philosophy. The all-new platform utilises enhanced UX design and premium customer service to ensure the digital storefront is as fast and forward-thinking as the cars on the track.

Beyond technical innovation, Levy Merchandising and Formula E are united by a mission to prove that high-performance retail can thrive while maintaining world-class social and environmental standards. Formula E anchors this commitment as the world’s first sport to achieve B Corp certification, recognising Formula E’s decade-long leadership in using sport as a powerful force for positive change, delivering growth for business, meaningful impact for society, and real progress for the planet. Complementing this, Levy utilises a factory-direct sustainable supply chain and initiatives like "Project Fair Play" to ensure their global operations deliver measurable social impact alongside eco-friendly products.

This is just the beginning of a long-term vision. Both Formula E and Levy Merchandising are already collaborating on future "event-to-product" moments, fusing the excitement of live racing with innovative retail to deliver a best-in-class experience for the global Formula E fanbase.

Sanjay Shivaram, Brand Licensing & Retail Director at Formula E, said: “We’re committed to working with businesses who support our mission and values. Our ecommerce offering experience is an important fan touchpoint with Formula E, which is why we’re pleased to be partnering with Levy Merchandising to elevate our e-commerce offering, giving our fans the bespoke retail experience they expect, while also delivering on purposeful innovation and creativity.”

Vinny Clark, CEO of Levy Merchandising, said: “The ethos of the Formula E brand aligns perfectly with ours at Levy Merchandising, as two progressive brands with disruptive mindsets. We believe world-class merchandising must be delivered with world-class responsibility - Formula E leads in using sport as a powerful force for positive change and we are excited to push this message forward together, while providing the premium, customised e-commerce experience that fans deserve.”

Visit https://shop.fiaformulae.com/

Deliveries, new sites and rain help restaurants to double-digit at-homes sales growth in January #

Britain’s top restaurant groups have started 2026 with strong growth in delivery sales but another sharp drop in takeaways, the latest NIQ Hospitality at Home Tracker shows.
 
The Tracker, powered by CGA intelligence, reveals like-for-like delivery sales in January were 7.4% ahead of the same month in 2025. This is a sharp increase from growth of 4.1% in December, and the Tracker’s joint second highest figure since the start of 2025. Deliveries were boosted in January by widespread and persistent rain, which led many people to stay inside rather than eat out.
 
Restaurants’ at-home sales have also been boosted by rollouts of new delivery offers. Total delivery sales in January—including from restaurants opened in the last 12 months, or ones where deliveries have been introduced for the first time—were 13.9% ahead of the same month in 2025.
 
However, revenue from takeaways and click-and-collect orders dropped 9.1% on a like-for-like basis in January, as some consumers tightened their spending after Christmas and others switched to the convenience of deliveries. Takeaway sales have now fallen year-on-year for 10 successive months.
 
With deliveries and takeaways combined, the NIQ Hospitality at Home Tracker indicates that restaurant groups’ like-for-like at-home sales in January were 2.7% ahead of January 2025. This is fractionally below the UK’s 3.0% rate of inflation, as set by the Consumer Prices Index. Total sales were 11.8% ahead.
 
The growth of at-home sales means deliveries accounted for 13.8 pence in every pound spent with restaurants in January. Takeaways and click-and-collect orders generated 5.0 pence.
 
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “The bright start to 2026 for delivery sales is a contrast to eat-in trends and a welcome source of growth for restaurant operators. With nearly one pound in every seven spent with restaurants now going on deliveries, this is clearly now a valuable and mature channel. However, it’s not a risk-free increment to sales, and restaurants need to stay alert to protecting both the profitability and quality of their delivery offers. With consumers still cautious with their spending, operators will have to keep working hard to sustain at-home demand in 2026.” 

Sodexo & Nuffield Health first to show 22% drop in food-related emissions with Greener by Default #

Sodexo UK & Ireland and its client partner Nuffield Health have reduced food-related carbon emissions by a massive 22% - the equivalent of over 100,000 miles driven – through a ground-breaking programme with Greener by Default, started in early 2025, that is reshaping the future of patient dining.
 
Sodexo was the first hospital catering provider in the UK to implement the approach for patient dining, which saw the introduction of a series of culinary and behavioural changes across 35 Nuffield Health Hospitals, designed to nudge diners toward plant-based options.
Menus that were previously 24% meat, 42% vegetarian and 34% vegan dishes were shifted dramatically to 18% meat, 41% vegetarian and 41% vegan.

More than half of the patient menu was updated, introducing new options such as vegan soup rolls and removing the grill bar to place greater emphasis on plant-based meals. Processed meats such as bacon and ham were reduced or removed, and dairy-free options were expanded. Plant-based dishes were given prime placement on menus and flavour-focused names to make them more appealing to patients. 

The initiative aims to support Nuffield Health’s ambition of achieving a 90% plant‑based menu, driving improvements in health, inclusivity and environmental impact while maintaining high levels of diner satisfaction.
 
Changes to the menu also support better health and improved patient outcomes. Surgery places significant strain on the body, so offering more plant‑forward and meat‑free options - which are often higher in key nutrients – will help promote overall health and supports faster recovery.
 
Dr Davina Deniszczyc, Charity and Medical Director at Nuffield Health, said: “As the UK’s largest healthcare charity, our purpose is to help people live healthier lives. Plant‑based food is highly nutritious, helps prevent ill health and can play an important role in recovery. With our ambition to reduce our carbon footprint, this project gave us a unique opportunity to bring together both environmental and nutritional benefits. The response from patients has been fantastic, with many telling us they feel encouraged to include more plant‑based dishes in their everyday diet.”
 
To embed the changes, Sodexo and Greener by Default delivered webinars, staff training and leadership briefings. Patient satisfaction was monitored continuously to ensure quality and experience remained strong.

As well as reducing carbon emissions by more than a fifth, the average meat served per patient reduced by 14%, while plant protein servings increased by nearly 50%. Crucially, high levels of diner satisfaction were maintained throughout the pilot.
 
Neil Paterson, Nuffield Operations Director at Sodexo said: “Our client’s ambitions of increasing plant-based options in patient dining are closely aligned to our own ambition to deliver 70% low carbon meals by 2030.

“We started working with Greener by Default in 2025 and we’ve been delighted by the results. The pilot has shown what’s possible, and our aim now is to continue to work with Nuffield Health towards a menu that is 90% plant-based whilst maintaining standards and satisfaction.”
 
Amy Roach, UK Healthcare Manager from Greener by Default highlighted the strength of the partnership: “Sodexo and Nuffield Health understand the need for a shift to a more sustainable food system and have embraced it wholeheartedly. This early work showcases how behavioural science, culinary innovation and cross‑sector collaboration can come together to deliver healthier, more sustainable and more inclusive dining experiences.”

With this strong evidence in place, the plant‑based approach will now be further embedded, supported by new menu refreshes this spring and extended across all hospitality and staff menus. 

Levy Supercharges Experience Business with Acquisition of The iLUKA Collective #

In a move that signals a bold new era for the experience economy, Levy, the visionary venue partner and market leading sports and entertainment provider, today announces the acquisition of international sports marketing agency, The iLUKA Collective. This strategic partnership creates a powerful combination of strategy, design, and live event execution at a time when global demand for immersive brand experiences is accelerating.

By integrating iLUKA’s specialised expertise, Levy strengthens its position as an international leader, capable of delivering end-to-end solutions that bridge the gap between world-class events & venues, and the brands that inhabit them. At the heart of iLUKA is a commitment to creating people-first environments that foster lasting connections through unmatched creative ambition and operational precision. By delivering strategic architectures, from brand experience and hospitality to bespoke digital platforms, iLUKA simplifies the complex environments of major global events. Their dedicated teams act as a natural extension of a client’s organisation, ensuring guests can focus entirely on being there, together.

This move allows Levy to extend its premium service offering further, beyond venue and event, marketing, sales, sports travel & operations, and into the world of brand partners and sponsors. By providing these enhanced services to its extensive network of partners around the world, Levy is evolving the way people connect at live events.

Charlie Buck, Chief Commercial Officer, Levy, commented: "This acquisition is a vital addition to Levy’s growing portfolio. We now offer a comprehensive wraparound proposition, with iLUKA broadening our expertise into the world of brand activation and major international events. The iLUKA Collective joins our portfolio of businesses dedicated to delivering world-class premium experiences to an international market, ensuring we remain the partner of choice for the world’s best sporting events and venues."

Felicity Shankar, CEO of The iLUKA Collective, said: “For decades, Jon Hilman and I have been at the forefront of crafting unique and unforgettable experiences for guests which drive business results for our clients, all whilst navigating the eternally complex operating environment of global events. We are tremendously excited to join Levy, giving our global event clients access to unparalleled resources to meet the demands of the scale and scope of the upcoming global event calendar, whilst also deploying our specialist teams into new sporting arenas as part of the Levy Sport and Entertainment offering.”

This acquisition follows the significant appointment of Richard Thompson as Levy Chair at the end of 2025. Thompson’s leadership was established specifically to accelerate Levy’s ambitious growth plan, and the integration of the iLUKA Collective serves as a major milestone in that trajectory, reinforcing Levy's commitment to dominating the international experience economy.

What’s the buzz? Tabletop Trends Live! #

Get ahead of the latest tableware and light equipment trends with FEA’s innovative new live event
 
FEA has announced the lineup for its Tabletop Trends Live event, taking place on the 24th and 25th March 2026 at Capital City College London (formerly Westminster Kingsway College). This new event will give foodservice operators, chefs, managers and all those working in the industry a chance to see the newest light equipment and tableware products from some of the UK’s leading suppliers in the LET sector, and to discover the latest trends. Each of the two days of the event is split into two sessions; morning and afternoon, with an additional early evening session on day one.

The exhibitors include WMF Professional Hotel Equipment, Tablecraft, Lifetime Brands, Grunwerg, Catertherm, Contacto Ltd, Signature FSE, Zodiac Stainless Products, FEM, Waring Products, Thunder Group, and Dalebrook. All are looking forward to the opportunity to show what their latest products can do for users.

Visitors will get a chance to see the very best of the cutting edge of tableware styles, from the latest must have colourways to products featuring innovative and sustainable materials. They will also see the latest light equipment, which will take familiar concepts and bring powerful new twists enabling them to work smarter as well as accessing advanced techniques that previously required highly specialised knowledge to replicate.

“Understanding the market is crucial in today’s fast-moving hospitality landscape,” says Patricia Brackenridge, head of market support at Lifetime Brands. Chris Lightfoot of WMF Professional Hotel Equipment  agrees,  “This event presents a fantastic opportunity for industry professionals who want to stay ahead of emerging design trends,” he says.

Visitors will get hands-on experience of the latest launches.  “Tabletop Trends Live will give users a chance to get up close with the equipment and learn more about the products and their benefits,” says Gary Richards, sales director at Waring Products.
Sustainability is one of the big trends that will feature at the event.  “The HoReCa sector is under pressure to balance aesthetics, durability and sustainability,” says Elisha Rice, marketing manager at Dalebrook. “We’ve been inspired by operators who are rethinking presentation as part of the overall guest experience.”

“We’re really excited about this new event,” says Jocelyn Shawyer, event manager at FEA. “Leading suppliers are exhibiting and we can’t wait to give the visitors a chance to stay on top of the trends that will help shape foodservice in the future.”

As numbers are limited, visitors need to book in advance for either the morning, afternoon or early evening sessions on one of the two days. The morning sessions start with tea, coffee and pastries being served from 8.30 and runs until 13.00. The afternoon session ends at 17.00. A free buffet lunch will be served between 12.00-14.00 with food prepared by students from the college.  The early evening session on the 24th starts at 17.00 and finishes at 19.00.

Register in advance for tickets at www.fea.org.uk/involvement/tabletop-trends-live 

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 

Sodexo’s net zero progress delivers lower-carbon, commercially resilient solutions for clients #

Sodexo UK & Ireland’s latest net zero progress report shows how investment in lower-carbon operations is helping its clients reduce emissions, meet compliance requirements and deliver measurable commercial value across their workplaces and sites.
 
As organisations face increasing regulatory expectations, investor scrutiny and rising ESG requirements, operational partners are playing a bigger role in helping organisations make practical, measurable progress. Sodexo’s latest results show how using its outsourced services, can support business resilience and performance while accelerating the transition to net zero.
 
Delivering services on behalf of thousands of organisations across the UK and Ireland, Sodexo is embedding sustainability directly into day-to-day operations, helping clients decarbonise complex environments while improving efficiency, transparency and long-term value.
 
Through its scale and operational expertise, Sodexo’s progress is supporting clients’ net zero and ESG ambitions while delivering clear commercial benefits, including:
 
Demonstrable, measurable decarbonisation across outsourced operations
Audit-ready climate reporting aligned with evolving regulatory requirements
Strengthened ESG performance supporting procurement competitiveness and investor confidence
Operational efficiencies that reduce waste, optimise resources and improve performance 
Sodexo’s progress has been shaped by its long-standing collaboration with WWF and guided by science-based targets validated by the Science Based Targets initiative (SBTi). Working closely with clients, supply partners and colleagues, the business continues to translate climate ambition into practical, lower-carbon solutions.
 
Guided by three core pillars, responsible sourcing, sustainable eating and on-site resource efficiency, the work and strong client relationships of Sodexo’s teams across the UK and Ireland have been instrumental in the progress revealed in its latest net zero progress report.
 
Highlights from the report (data to 31 August 2025 against a 2017 baseline) include:
 
44.5% reduction in absolute scope 1, 2 and 3 greenhouse gas emissions (353,000 tCO₂e removed), exceeding Sodexo’s 2025 target of –34% - SBTI validated
68.9% reduction in scope 1 and 2 emissions, surpassing its 2030 science-based target of –55% five years early
50.2% reduction in food waste, achieving the UN SDG 12.3 target five years ahead of schedule
24.6% reduction in supply chain emissions, reflecting the impact of collaborative supply partner engagement 
These results demonstrate how operational transformation across client sites is delivering emissions reductions significantly ahead of validated science-based targets.

Across all its client environments, Sodexo is translating climate ambition into practical operational solutions. This includes responsible sourcing and more sustainable menu design, to smarter energy management, asset optimisation and waste reduction programmes that improve efficiency across both food and facilities management services.
 
Developed in collaboration with clients, supply and industry partners, and guided by SBTi validation, these actions are helping organisations embed lower-carbon practices into everyday operations, while maintaining strong performance and service quality.
 
Claire Atkins Morris, Sustainability & Workplace Culture Director, Sodexo UK & Ireland said: “Our clients are looking for partners who can help them navigate regulatory change, reduce operational risk and deliver measurable sustainability outcomes while maintaining strong operational performance.
 
“This progress shows how our science-based approach is translating into practical, commercially meaningful solutions delivered every day through the services we provide. By embedding lower-carbon practices into operations, we are helping clients move faster towards their own net zero ambitions while strengthening resilience and long-term value.”
 
Sodexo’s progress is underpinned by continued investment in skills and capability, with more than 3,000 colleagues completing Green Skills training through its partnership with the Institute of Sustainability and Environmental Professionals (ISEP) – ensuring teams have the expertise required to deliver practical climate solutions across client sites.
 
Jean Renton, CEO Sodexo UK & Ireland adds: “Climate action today is as much a business priority as it is an environmental one. Our clients are looking for practical solutions that help them operate more efficiently, meet rising expectations from investors and regulators, and future-proof their organisations.
 
“This report shows what can be achieved when operational expertise, strong partnerships and shared ambition come together to deliver real, measurable progress across both food and facilities management services.”
 
This progress reflects more than emissions reductions alone; it shows how capability, collaboration and practical innovation are becoming embedded across Sodexo’s services. As the organisation looks ahead to the next stage of its net zero journey, the role of partnerships, with colleagues, clients and supply partners, remains central to delivering meaningful and tangible impact in the communities Sodexo supports.
 
In 2017 Sodexo set a baseline that covered not just its scope 1 and 2 direct operations, but all scope 3 categories across its value chain. In 2022 it became the first foodservice business, and one of the first organisations globally, to have both near and long-term net zero targets validated by the SBTi.
 
The full report can be found here: https://sodexouki.info/3MRK1FS 

Chef Will Devlin partners with Levy and The Conduit for new café and restaurant offering in central London #

A new sustainable hospitality dining experience is coming to the heart of Covent Garden this summer, thanks to a strategic partnership between three major forces in the industry.

Will Devlin, founder of Acre, a group of purpose-driven restaurants in Kent, including The Small Holding (Michelin Green Star, 360 Guide Three Circles and 3 AA rosettes) and Birchwood Taywell (Bib Gourmand) today announces a new collaboration with leading guest experience specialists Levy and its venue partner, The Conduit, a community of global changemakers with a vibrant members’ club.

Based at The Conduit in Langley Street, this new hospitality offering will launch to the public in two phases over the coming months. The rollout begins with a unique café and wine bar concept in early summer, followed by the autumn debut of a reimagined rooftop restaurant offering an à la carte dining experience.

Will Devlin comments, “Having enjoyed a long-standing relationship with Levy, I know together, Acre, Levy and The Conduit share a passion for impact, sustainability, meaningful connection and world-class hospitality and this strategic partnership represents an incredible synergy of aligned values and purpose. We are very excited to bring a little piece of the Kentish countryside to the city.”

Operating with the same guiding principles, integrity, seasonality and sustainability that Acre and Will Devlin are known for, the two new dining concepts are defined by respect for land, animals and people, bringing the values of independent, ethical farming and season-led cooking into central London, with menus constantly changing in response to the landscape.

Meat will come from Acre’s own butchery, Block, allowing full transparency and whole animal use; fish is sourced with the same integrity as meat, only responsibly caught British seafood is used; vegetables sit at the centre of the plate, not as garnish but as substance. Much of the produce is grown close to home in Kent and Sussex with a focus on soil health, flavour and resilience.

Imperfect, seasonal vegetables are embraced, allowing the ingredient to dictate how it is cooked rather than forcing uniformity.
This is a natural partnership with The Conduit, given its founding purpose of convening a community committed to creating a just, prosperous and sustainable future. As Paul van Zyl, founder and CEO of The Conduit, said: “Our partnership with Will Devlin and Levy is a celebration of what’s possible when purpose and excellence share space at the same table. Together we are creating a dining experience that makes sustainability inspiring and deeply enjoyable - advancing our commitment to making that which is ethical also desirable, while bringing even greater joy to our members.”  

Levy CEO, Jon Davies, commented: “At Levy, we believe the future of hospitality lies at the intersection of purpose and experience. This collaboration with Will Devlin and The Conduit is a powerful example of what’s possible when values, creativity and operational expertise come together. It’s about raising the bar for sustainable dining while delivering an experience guests genuinely love.”

This collaboration builds upon the broader strategic partnership recently announced between Levy and The Conduit. This "meeting of minds" sees both organisations joining forces to set new benchmarks in purposeful hospitality, combining Levy’s industry-leading operational expertise with The Conduit’s mission to accelerate social and environmental change.

Why quality coffee has become a commercial must-have for independent cafés #

New UK research highlights why independents are investing in higher-quality bean-to-cup coffee 
 
85% of consumers say quality coffee matters** 

Rising expectations put coffee quality at the heart of the independent café  

New consumer research1 commissioned by NESCAFÉ coffee shows that as British coffee drinkers demand higher standards and competition intensifies, the nation’s enduring affection for local cafés gives independent operators an immediate opportunity to win business by sharpening coffee quality, delivering better value and deepening authentic community experiences. 
 
The study of 600 UK consumers across independent cafés and eateries underlines how central independents remain to everyday life: friendly service and atmosphere ranked among the top reasons people choose independents, reinforcing their role as vital meeting places within local communities. 
 
Crucially for operators, coffee now plays a defining role in that choice. Eighty-five percent of respondents said good-quality coffee is important when choosing where to eat or drink out, second only to food quality, and 70% of those who don’t drink coffee in these venues still regard coffee quality as a marker of an overall quality establishment**. 
 
Familiarity meets rising expectations 
 
Instant coffee remains a familiar and trusted option for many consumers. Familiar taste was cited as the top reason for choosing instant coffee (65%), while lowest price ranked far lower, at just 25%.** 
 
In the survey, respondents associated bean‑to‑cup with stronger flavour and a more premium experience making them willing to pay more. When asked which brand they would be most likely to buy if available, NESCAFÉ was among the most frequently selected brands (see Methodology). 
 
These insights point to a clear opportunity for operators: combining the reassurance and reliability of a trusted brand with the cues of quality and flavour that modern coffee drinkers expect. 
 
Community cafés putting quality at the heart of their offer 
 
As part of the launch of NESCAFÉ Barista, several cafés trialled the new bean-to-cup offer. For Boodles Café in North Hykeham, Lincolnshire, coffee quality has become central to its growing success as a community hub. Co-owner Jo Stone described the café as a place built on “community and customers and making people feel comfortable and at home”. 
 
Customer tastes have changed markedly since she took over the business. “Tea was probably the most popular drink – we often didn’t have enough teapots,” Stone said. “That swing has definitely gone towards coffee, and now I reckon we do three times as much coffee as we do tea.” 
 
As demand for bean-to-cup quality increases, Boodles began serving NESCAFÉ Barista. Stone said the coffee aligns with both customer tastes and the café’s values, describing it as “mellow, smooth and not bitter” – and already carrying the well-known NESCAFÉ name.  
 
That evolution sits alongside the café’s enduring social role. “Possibly this is the only place some of our customers come out to – some days we’re the only people they interact with,” Stone said of her weekday regulars, highlighting the importance of independent cafés as places of connection. 
 
Staying true to roots while competing on quality 
 
In East London, Arches Café has been serving its community since 1982. Now run by second-generation owner Hanna Ozkoch, the café has introduced NESCAFÉ Barista to help meet rising expectations while remaining true to its identity. 
 
“We have a mix of loyal locals, workers, families and long-term regulars,” Ozkoch said. “Some knew my parents, and now their children – and even grandchildren – come in.” 
 
That sense of familiarity and trust is echoed across the sector – and increasingly supported by a stronger coffee offer. 
 
“Customers now expect a smoother, barista-quality flavour everywhere,” Ozkoch added. “NESCAFÉ Barista helps us meet that demand.” 
 
Similarly, at Sheila’s Café, a central London café with decades of history, bean-to-cup coffee is now the bestselling drink. Co-owner Simon Mumford said character and people remain at the heart of the business: “This café is an authentic central London ‘builders’ café’, which we’ve only slightly tweaked since buying it three years ago.” 
 
“What keeps us going is the interaction with customers. Every day is different and you actually talk to people. It really restores your faith in humanity,” he said. 
 
With customers willing to pay more for quality – and competition coming from chains, craft coffee shops and supermarket cafés – Sheila’s recently trialled NESCAFÉ Barista to strengthen its coffee credentials. 
 
The business case for quality coffee: George Burrell, NESCAFÉ OOH Senior Brand Manager, Nestlé Professional UK & Ireland, said: 
 
“The research suggests that for independent operators, investing in better coffee helps signal quality overall – helping cafés and eateries stand out, compete more effectively, and reinforce their place at the heart of their communities. 
 
“As the consumer evolves, one thing remains constant: the café matters a great deal to its customers. And increasingly, great coffee is part of what keeps people coming back.”  
 
NESCAFÉ BARISTA is available via Booker and leading national wholesalers. 
https://www.nestleprofessional.co.uk/coffee/whole-beans/nescafe-barista 
 
*Source: Circana (UK) Ltd, All Outlets, UK, Nescafé Hot Coffee, Value Sales, 52 WE 6 Sept 2025 
 
** Human8 surveyed 600 U.K. coffee drinkers in October 2025: 250 who drink coffee in independent cafés, 250 who drink coffee in independent eateries (quick-service restaurants, or QSRs), and 100 who drink coffee but not in cafés or eateries. All visit at least once a month. 

Vacherin confirms leadership evolution #

Vacherin has announced a leadership evolution that prepares the specialist London caterer for the next era of growth and celebrates its commitment to talent development.

Tom Rule has been promoted to Managing Director Designate, with Phil Roker, Vacherin’s incumbent Managing Director preparing to move into the role of Chairman later in 2026.

The move is good news for the business, its clients and people, who benefit from Tom’s fresh ideas and perspectives whilst continuing to be supported by Phil’s extensive knowledge and experience.  It’s also testament to Vacherin’s commitment to nurturing its people, providing strong, tangible career pathways that ensures talent grows with the business.

Tom originally joined Vacherin in 2012 as operations manager, successfully progressing to operations director. His invaluable contribution includes creating growth opportunities for Vacherin and its clients, such as overseeing the development of its successful Central Production Kitchen ‘delivered-in’ business and driving forward its exciting coffee culture. Tom is also instrumental in a variety of Vacherin’s social, wellbeing and community initiatives, including last year’s successful Three Peaks Challenge for Luminary Charity.

Tom Rule says: “Vacherin is an incredible business with fantastic clients and people, and I’m thrilled and honoured to lead it into its exciting future. I’ve had a brilliant career journey with Vacherin so far, with great support and development opportunities that have brought me to this position. I look forward to working closely with Phil and the rest of the team as I settle into the role and we identify new opportunities for innovation and growth.”

Established in 2002, Vacherin became part of the CH&CO family in 2020, and more recently Compass Group UK & Ireland following its acquisition of CH&CO in 2024. Since 2020, the focus of the Vacherin leadership has been on establishing its place within the larger organisations, whilst remaining true to the culture and principles that attracted clients and team members to the business in the first place.

Phil Roker said: “After 20 amazing years with the business, the past 10 as Managing Director, I feel Vacherin is in a very strong position and the time is now right for me to empower someone else to take the business forward with new energy and focus. Tom is the right person for me to hand the reins to. He is an exceptional talent who will retain the core values and spirit that make Vacherin truly special, while embracing new ideas, technology and challenges. He has his finger on the pulse of our business, market, clients and teams and I look forward to seeing him continue to flourish as he takes on this exciting new challenge.

“I’m not ready to hang up my Vacherin hat just yet though! Maintaining continuity for our clients and team members is a priority and Tom and I will work closely together throughout the coming months as he settles into the role. Later this year, I will move into the new role of Chairman where I will continue to support Tom, ensuring that the culture and ethos of Vacherin is retained whilst enjoying being part of our fantastic, talented and supportive team. I’m biased, but there really is no place like Vacherin.”

Over the past six years, led by Phil, the Vacherin team has cemented its position as a specialist London provider, dedicated to delivering the highest levels of service to its clients. Its scale as part of a larger organisation has enabled Vacherin to build the most formidable operations and culinary teams and develop its successful Central Production Kitchen ‘delivered-in’ business, as well as specialist resource in areas such as coffee, marketing, sustainability, learning and development. It also boasts the industry’s only Sparkle team dedicated to innovation. On top of this, the team and its clients benefit from strengthened central support and resources in areas such as finance, procurement, systems and technology.

Bestway Wholesale launches major National Easter Campaign to drive Peak Season Sales #

‘Buzz About The Sweetest Deals’ set to activate across depots nationwide with 200+ high impact Spring deals and offers

Bestway Wholesale has unveiled its Easter 2026 national activation, ‘Buzz About the Sweetest Deals’, a large-scale omnichannel campaign designed to help independent retailers maximise sales during one of the most critical trading periods of the year. Running across 60+ depots nationwide from Friday 27 February to Thursday 26 March 2026, the campaign brings together compelling in-depot theatre, strong digital support and 200+ high impact and competitive Spring deals and offers to drive footfall, engagement and commercial return at Easter.
 
Building on strong engagement in 2025, with 200,000+ visitors in depot during the Easter trading period and a digital platform that generated 1 million+ website visits, Bestway is returning with a coordinated omnichannel strategy designed to maximise visibility, participation and commercial impact.
 
As independent retailers continue to navigate cost pressures and cautious consumer spending, Bestway’s Easter 2026 campaign has been strategically refined to deliver structured, high-impact seasonal support across its nationwide depot network.
 
Reaching more than 100,000 independent retailers, this year’s activation marks an expanded, coordinated national push - combining in-depot theatre, digital engagement and targeted communications to support retailers during one of the most important seasonal trading moments of the year.
 
Easter represents the second largest trading period for the convenience channel after Christmas. For 2026, Bestway is prioritising focused investment and measurable return, ensuring its seasonal activation delivers tangible value for both supplier partners and independent retailers.
 
Retailers will be greeted by high-impact seasonal theatre across depots, with high-impact, branded Easter beehive installations taking centre stage. Honeycomb pallet displays, stacked with leading brands and compelling promotions, create a clear focal point for standout deals up to 50% POR as well as product launches at competitive prices.
 
The fully integrated campaign, live both in-depot and online, invites customers to explore nearly 200 unmissable Spring offers spanning all categories. Key promotions are housed within individual branded pallets, brought together under the vibrant ‘Buzz About the Sweetest Deals’ hive theme - driving visibility, footfall and impulse purchasing throughout the trading period.
 
Kenton Burchell, Group Trading Director at Bestway Wholesale, said:
“Easter is a crucial trading moment for independent retailers, and at Bestway we are committed to ensuring they are fully equipped to capitalise on every sales opportunity.
 
Our 2026 activation ‘Buzz About the Sweetest Deals’ builds on the strong engagement we saw last year and is designed to give retailers clear, structured support during a key seasonal window with competitive pricing, compelling promotional mechanics with 50%+ POR on key lines across categories and structured sales drivers for retailers during this critical trading window.
 
By combining impactful in-depot theatre with digital reach and targeted communications, we are delivering a campaign that creates clear commercial advantage for both retailers and suppliers alike, reinforcing Bestway’s leadership in seasonal execution and market-leading support.”
 
Bestway Wholesale remains focused on helping independent retailers thrive, delivering scale, structure and standout seasonal activation at a time when it matters most. 

HRC 2026 Launches Brand-New Pastry HQ Stage in Partnership with Chef Publishing #

HRC 2026, part of Food, Drink & Hospitality Week, has announced the launch of Pastry HQ, a brand-new feature created to champion pastry talent, technical excellence and innovation across the sector. Developed in partnership with Chef Publishing, the new stage is designed specifically to meet the evolving needs of pastry chefs, chocolatiers, pâtissiers and dessert specialists visiting the show.
Pastry HQ will provide a focused platform for skill-sharing, ingredient innovation, technique-led demonstrations and high-level discussion, expanding the depth and breadth of what HRC offers to this specialist community across the three days of the show, from 30 March to 01 April.

Hosted by Sam Smallman, Chocolate Specialist Category Manager at Classic Fine Foods, the dedicated stage will bring together some of the most respected names in international pastry for live demonstrations, tastings and expert conversations including Paula Stakelum, Karim Bourgi, Nicolas Rouzard, Cherish Finden, Denis Drame, Nicolas Houchet, Circle Wong, Michael Kwan, Felix Vogel and the UK Pastry Team.

Cherish Finden leads a discussion on how contemporary pastry is evolving beyond traditional flavour profiles and embracing ingredients that tell deeper cultural stories. Among the most exciting influences are East and Southeast Asian ingredients bringing balance, elegance, natural colour, and refined sweetness into modern desserts, reshaping pastry in creative and meaningful ways that reflect flavour maturity, cultural appreciation, and creative courage.

Paula Stakelum, Executive Pastry Chef at Ashford Castle, who will present “Legend”, a refined showcase celebrating Irish terroir through the artistry of Valrhona chocolate. Her demonstration blends storytelling, provenance and technical mastery in a dessert that reflects modern luxury pastry.

Internationally acclaimed pastry chef Karim Bourgi will present “Elevating Middle Eastern Flavours with French Precision”, showcasing his Entremet Fairuz, a fusion of regional flavour profiles with classical French pâtisserie technique, highlighting the growing global cross-pollination shaping contemporary pastry.

Acclaimed chocolatier and pastry expert Nicolas Rouzard will deliver a chocolate-focused demonstration using Valrhona’s iconic Guanaja 70%, which celebrates its 40th anniversary in 2026, exploring depth, balance and the evolution of premium dark chocolate in fine pastry.

Chef Denis Drame will showcase a plated dessert entitled Hazelnut Truffle & Chocolate, combining hazelnut sablé, hazelnut sponge, hazelnut and black truffle crémeux, chocolate disc, truffle ice cream and siphon, demonstrating how savoury luxury ingredients continue to influence modern dessert menus.

A key highlight of Pastry HQ will be immersive tasting sessions led by l’École Valrhona chef Circle Wong. Her masterclass, “The Art of Tasting Chocolate by Valrhona”, invites chefs to explore the sensory language of chocolate, from flavour profiling and texture analysis to understanding origin and craftsmanship. Designed to sharpen palates and deepen product knowledge, the sessions reinforce the growing importance of ingredient literacy within professional kitchens.

Pastry HQ will also spotlight ingredient performance and technique development. Michael Kwan will explore the role of dairy cream in modern pastry applications, focusing on stability, texture and consistency using Elle & Vire Professionnel Excellence Whipping Cream 35%, demonstrating how technical precision supports creativity.

Felix Vogel will present “Layered Luxury: How Butter Shapes Success in Viennoiserie”, examining lamination, structure and flavour development using Corman Dairy Butter Sheet 82% fat, offering insight into how premium butter selection directly impacts product quality and profitability.

The programme also includes a discussion with members of the UK Pastry Team, Benoit Defait, Calvin Luk and Martin Chiffers, offering a behind-the-scenes perspective on competition preparation, teamwork and representing the UK on the global pastry stage, delivering valuable insight for chefs aspiring to elevate their craft.

Pastry HQ sits alongside the new Pastry Section at HRC, a new show feature created to give the UK’s pastry professionals a dedicated platform within this major hospitality event. The area will provide pastry chefs with opportunities to attend technical demonstrations, meet peers, and engage directly with suppliers offering specialist ingredients, equipment and solutions for patisserie teams.

To contribute to this new section, HRC has appointed its first Pastry Ambassador; Mark Perkins, Executive Pastry Chef at the Rosewood London, whose extensive experience across luxury hotels and high-end patisserie brings valuable industry insight to the initiative.

Register now for tickets to HRC here Register Now | HRC