Members’ News

May 2026

Edgbaston Stadium and Levy UK + Ireland Announce Historic Long-Term Partnership Extension #

Edgbaston Stadium and Levy, the visionary venue partner and market-leading sports and entertainment provider, are proud to announce a landmark long-term extension of their successful Joint Venture (JV). This renewal represents the longest contract ever signed by Levy UK + Ireland, marking a significant milestone in a partnership dedicated to world-class matchday experiences, community-led growth, and elite culinary standards.

The partnership extension comes at a pivotal time as the Edgbaston Masterplan continues its momentum into phase three. With the demolition of older stands paving the way for a new world-class stand, Radisson RED hotel, and expanded concourses, the Joint Venture will play a critical role in the stadium’s transformation. This redevelopment is central to the shared aim of using sport to drive positive change, creating long-term employment opportunities for local people and bringing diverse communities together to deliver regional economic growth.

A cornerstone of this social mission is Xcelerate with Edgbaston. To date, this dedicated hospitality skills and training hub has seen over five and a half thousand people pass through its doors and hosted training and development for the local community leading to long lasting careers in the wider hospitality sector.

Another key focus of the extension is the continued elevation of the stadium’s food culture. This will be led by the Levy team at Edgbaston, whose elite kitchen talent took the top prize for Chef Team of the Year at the prestigious Stadium Events & Hospitality Awards. This recognition underscores the dedication to delivering restaurant-quality dining at scale, prioritising local sourcing and sustainable-first ingredients.

Jon Davies, CEO of Levy, commented: "We are delighted to extend our stay at Edgbaston through our established Joint Venture. This is a close and trusted working partnership built on a shared ambition to be the best in the business, and it is a proud moment for us to sign the longest contract in the history of Levy UK + Ireland.

“Moving forward, we are focused on working together to maximise community involvement and building on the incredible impact of Xcelerate with Edgbaston. Our teams are hungry for continued innovation, and we look forward to continuing to showcase high culinary standards, underpinned by our award-winning chef teams. As the Edgbaston Masterplan comes to life, we are committed to ensuring this venue remains at the heart of the community, driving employment and excellence for years to come."

Craig Flindall, Strategy Director at Edgbaston, said: “We’re pleased to continue our partnership with Levy, as we strive to provide our guests with a first-class hospitality and matchday experience.  Through signing the contract extension, we’re also continuing to facilitate the next generation of talent through the “Xcelerate with Edgbaston” training facility – maximising local community involvement and assisting with regional economic growth.

“With the next stage of our stadium Masterplan well underway, we’re excited to be able to deliver our new hotel, redeveloped stands, and enhanced spectator facilities in time for the Men’s Ashes in summer 2027.”

This extension follows the announcement of the UK-first automated cup return system at the stadium. This initiative further demonstrates the partners’ shared dedication to using cutting-edge innovation to enhance fan experience while significantly reducing single-use plastic waste.

Foodbuy Group launches Future Farm Framework to scale regenerative agriculture across its supply chain #

Foodbuy Group, the procurement division for Compass Group UK & Ireland, has launched its Future Farm Framework, a new initiative designed to support suppliers, projects and practices transitioning towards more regenerative agriculture. By enabling and supporting regenerative practices and British agriculture through this Framework, Foodbuy is also helping to strengthen long-term food security and resilience for its clients.

The framework applies across a wide range of commodities in Foodbuy’s supply chain, including meat, dairy, eggs, seafood, grains and alcohol ingredients.

Foodbuy recognises that sustainability requires a broader view beyond carbon. The Future Farm Framework looks at all aspects of the food system, supporting initiatives that improve soil or water health, enhance biodiversity and create space for nature, as well as emissions reduction.

The framework serves as both a collection of suppliers Foodbuy is championing and a space to support projects that directly improve biodiversity, create space for nature, and enhance soil and water health on farms. A joint effort between suppliers, the Foodbuy procurement team, and clients, it will identify regenerative projects, which can be supported through prioritising spend with recognised suppliers.

The framework covers all major commodities in Foodbuy’s supply chain and, for the first time, includes regenerative seafood alongside land-based products. This commodity-wide approach highlights suppliers already adopting regenerative practices and supports projects that deliver measurable environmental improvements across farms.

The Future Farm Framework forms a key part of Compass’ wider sustainability strategy “Our Planet Promise” which has set out four key areas of focus for the business – climate, waste, nature and health, as it seeks to adopt more sustainable practices in its operations and its wider supply chain.

Andrew Furness, Sustainability Lead - Animal Welfare & Ecosystems at Foodbuy Group commented: “Launching the Future Farm Framework enables us to support projects, practices and suppliers moving towards a more regenerative output. Extending this beyond the current conversation to all commodities in our supply chain, including seafood, gives us and our clients the chance to explore better future farming wherever it is, or could take place.”

BPA ban update: UK regulation complexities – FEA plans webinar to update members #

Following discussions with FEA, FSA publishes revision to BPA ban date

FEA says that the latest update from the Food Standards Authority (FSA), published on 23rd and 24th April,will mean that the BPA ban in the UK, due from July 2026, will be delayed. However, the EU’s BPA ban will proceed as planned, so UK companies trading in the EU need to be prepared for it. The FSA will still be introducing the ban in the UK, but not at the same time as the EU.

“This is a complicated and evolving situation which will have a big impact on the UK foodservice industry,” says FEA’s technical and policy director Luke Slater. “The FSA’s update will allay some of the concerns of companies supplying the affected products.”

Originally the FSA stated the UK BPA ban would be coordinated to align with the EU dates. This would have meant:

Single Use FCMs (food contact materials) being placed on the market after 20th July 2026 banned from onward sale in the UK

Repeat Use FCMs being placed on the market after 20th July 2026 banned from onward sale in the UK, but if placed on the market prior to this date, benefitting from a one year sell through period (“remaining on the market”) until 20th July 2027 (as per EU regulation)

The updated statement from the FSA follows after engagement with FEA. FEA have covered concerns that its members had over the date alignment with the EU. Slater explains, “Whilst it was generally accepted that a one year sell through period would be sufficient for industry to adapt, the proposed deadline of 20th July 2026 for products to be placed “on the market” would have resulted in significant economic and environmental damage across our industry, with vast quantities of un-sellable product heading to landfill, especially given the restrictive recycling options for products of this nature Whilst the industry is generally supportive of the removal of BPA from food contact materials, to do it properly, it is paramount that sufficient time is allocated to do so. We thank the FSA and our Government contacts for engaging on this subject”.

The FSA remains committed to introducing the ban, however it is not expected to be enforceable until mid-2027 at the earliest, as part of the UK-EU SPS Agreement. FEA encourages the industry to track this carefully. “FEA Members received a dedicated Technical Note (TN0002) regarding the latest information and regulatory framework last week. I am available to talk with any members requiring additional information on this topic” added Slater.

In order to help FEA members get to grips with the latest developments, FEA is hosting a 30 minute webinar on Monday 11th May at 3pm. Slater will be giving a short presentation followed by a Q&A. Anyone wanting to attend should contact sj.campbell@fea.org.uk to register their place and get the link.

BPA is a chemical used in the manufacture of some hard plastics and has been linked with hormone changes in humans in certain cases. Products affected in terms of the foodservice industry include a huge range of equipment, from containers for food transport and storage to tableware and kitchenware such as utensils, chopping boards and drinking vessels.

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 named Employer of the Year at prestigious British Business Awards 2026 #

Sodexo UK & Ireland won the coveted Employer of the Year award at the star-studded British Business Awards ceremony held on 30 April in Edinburgh. The event is the UK’s largest business dinner with a focus on celebrating excellence, innovation and leadership across UK industry. 

The awards brought together leading entrepreneurs, innovators and executives from across the country for a night of celebration, networking, and entertainment with guest speakers including Sir Bob Geldof, international superstar George Clooney and comperes Rob Brydon and Elaine C Smith. 

Sodexo, an employer of more than 30,000 people across the UK and Ireland, was honoured to have been nominated to enter the Employer of the Year category, and proud to then be named the overall winner for its leadership in creating meaningful opportunities, careers and training within and outside of its business. 

Jean Renton, CEO Sodexo UK & Ireland said: “I am incredibly proud that we have been named Employer of the Year at such prestigious awards because it recognises what we strongly believe - that investing in colleagues, opening up opportunity and doing the right thing for society creates lasting positive impact for individuals, communities and our wider industry. It shows how a strong employee culture and inclusive approach are key to driving sustainable growth and long-term success. 

“Sodexo was founded 60 years ago on the belief that economic and social progress go hand in hand. Our purpose to improve quality of life for all and use our scale as a force for good – remains at the heart of Sodexo today.” 

Sodexo’s nomination stood out for the significant initiatives in its Social Impact Pledge 2030 that support social mobility, food poverty through the Sodexo Stop Hunger Foundation and supporting colleagues through training, development and entry level career pathways.  

Sodexo leads its sector with pioneering inclusive recruitment, transparent pay gap reporting, celebrated employee culture, and community investment. Its achievements include being the first in its industry to publish an ethnicity pay gap, it is a Top 100 Apprenticeship Employer included in the Social Mobility Top 75 Index and is the first Ambassador Charter Mark holder for social recruitment. 

Through initiatives like Starting Fresh, culinary academies, levy gifting, and the Stop Hunger Foundation, Sodexo delivers measurable, sustained social impact at scale. Its strategy is grounded in mapping social mobility cold spots, aligning job creation and skills development with needs of underserved communities. Partnering with local, and national organisations, Sodexo is committed to creating employment pathways for those furthest from the labour market. 

All 150 companies shortlisted at this year’s British Business awards were independently evaluated across five core pillars: business performance, innovation, workforce and culture, customer impact, and contribution to society and the wider economy. 

The highest performing businesses across all categories were then selected to be awarded by 18 key figures from British industry, chaired by the former CEO of Unilever, Alan Jope CBE, and Emma Crystal, CEO of Coutts Bank. 

Alan Jope CBE, Chair of the judging panel, said: “Congratulations to all the winners! It was a tough shortlist – the calibre was extremely high, so the winners were up against some impressive competition. The money generously donated by guests at the awards will go a long way to supporting people in our communities who need it thanks to Social Bite.” 

The Awards’ chosen charity partner, homeless charity, Social Bite, will benefit from the £2 million raised this year. Having previously worked with Social Bite, Sodexo understands the value of these funds to the charity in its work to deliver a range of services, including free food services and employment programmes, to people who are experiencing homelessness. 

Josh Littlejohn, founding partner of the British Business Awards said: “The huge turnout to the awards tonight is testament to the strength in the business community, and the extremely high standard of the winners speaks to the strength and bright future of our economy. A huge thank you to all the winners, those who came to celebrate with us, everyone who donated, and, of course, to our wonderful keynote speakers and hosts throughout the evening.” 

Sodexo’s Social Impact Pledge 2030 represents the next phase in Sodexo’s social impact strategy, recognising how much more there is still to do, building on the foundations of the last ten years, how complex societal challenges are and how its understanding of those challenges has deepened.

Clawson Farms Inspires Future Chefs with Stilton® Masterclasses Across UK Colleges #

Clawson Farms is continuing its mission to champion the heritage and versatility of Stilton® by engaging the next generation of culinary talent through a series of inspiring college masterclasses, following successful sessions at Capital City College (formerly Westminster Kingsway College), New City College’s Hackney campus, Loughborough College and North Herts College.

As self-appointed guardians of the heritage of Stilton, Clawson Farms is committed to supporting aspiring chefs at a pivotal stage in their culinary journey. Through educational initiatives like the college project, the company aims to deepen students’ understanding of Stilton’s rich traditions and the importance of British produce, while encouraging creative, modern applications of the iconic cheese beyond the cheeseboard.

The masterclasses, delivered by Kim Kettle, Clawson’s Farm Sustainability & Liaison Director, give students a hands-on opportunity to explore Stilton’s unique characteristics and Kim’s 50 years’ experience of craft cheesemaking takes them through guided tastings, to discussions on pairing and innovative recipe development. The sessions form part of Clawson’s broader ambition to ensure Stilton remains relevant into the future, empowering young chefs to incorporate it into contemporary menus in new and exciting ways.

Abris Molnar, Senior Curriculum Manager - Hospitality & Catering, New City College, praised the session; “The Stilton masterclass was fantastic - engaging, informative, and genuinely inspiring for our students. It really brought the story and heritage of Stilton to life and encouraged them to think creatively about how they can use it in their own dishes.”

Sian Sweeney, Senior Brand Manager, Clawson Farms, added; “It’s a real pleasure meeting the students and to be part of their learning journey. We love sharing the story behind Stilton and exploring how it can be used in creative, unexpected ways. It’s always great to see their enthusiasm during the tastings, especially pairing the cheese with chocolate!”

Building on this momentum, Clawson Farms is continuing its outreach with further masterclasses this year. Each college that receives a masterclass goes on to host a live cooking competition so students can showcase what they’ve learnt and use Stilton in a creative recipe. The winning student wins £400 cash and £50 Russum’s vouchers, with subsequent prizes for 2nd and 3rd places. For the students at Hackney, their next task is to rise to the challenge and come up with a knockout recipe which they will cook live on June 8th.

By fostering curiosity and creativity, Clawson Farms hopes to inspire a lasting passion for Stilton among young chefs. By encouraging new recipe ideas and alternative uses they can ensure Stilton continues to have a place not only on menus, but also in the hearts of consumers for future generations.

Get in touch to book your college onto a masterclass for the 2026 / 27 academic year.

To learn more about Clawson Farms and its range of products for foodservice call 01664 822332, go to www.clawson.co.uk or email enquiries@clawson.co.uk

Sodexo receives UK’s first-ever gold-tier Fair Chance Charter accreditation #

Sodexo UK & Ireland has become the UK’s first organisation to achieve gold‑tier Fair Chance Charter accreditation from the Fair Chance Business Alliance (FCBA), recognising its long‑standing commitment to inclusive recruitment and creating fair access to employment for people with criminal records.
 
Sodexo is a founding member of the Fair Chance Business Alliance and continues to play an active role in supporting the development of the Fair Chance Charter and the wider movement to normalise the recruitment and progression of people with criminal records.
 
The accreditation was awarded during the first-ever Fair Chance Week, held from 27th April to 1st May, designed to encourage and unite employers to adopt fair hiring practices for people with criminal records and tap into a pool of talent to address workforce shortages.
 
Sodexo was recognised with gold tier accreditation, as fair chance principles are embedded across the organisation’s strategy, governance, recruitment and culture, including:

Fair and proportionate recruitment practices, such as Ban the Box, along with criminal record disclosure handled only where relevant, at the appropriate stage, and assessed on an individual, risk‑based basis. 

Structured support for candidates and managers, ensuring lawful compliance, safeguarding, and transparent decision‑making throughout the recruitment and onboarding process. 

Active pathways into employment, including prison‑based employability activity, partnerships and its Starting Fresh programme, supporting prison leavers into roles across Sodexo and its partner organisations. 

Building advocacy for prison leavers and driving change across industry, including employer engagement through Starting Fresh roundtables and collaboration with the Purpose Coalition. 

Paul Anstey, CEO Government & Energy, Sodexo UK & Ireland said: “As an organisation, we are uniquely positioned, combining our role as a prison operator with that of a large-scale employer. We’re proud to be the first organisation in the UK to achieve gold‑tier accreditation of the Fair Chance Charter. This recognition reflects our commitment in ensuring that fair chance principles are embedded across our entire business. We hope it sets a benchmark for employers across industry on what inclusive, responsible recruitment can look like in practice.”
 
To continue leadership and build momentum with other employers, Sodexo is also a Platinum sponsor of the Fair Chance Business Alliance’s Unite 1K ambition, which aims to mobilise 1,000 employers to embrace fair chance hiring by 2030, and extend this across supply chains, partnerships and local communities, helping to expand impact beyond individual organisations.
 
Rachel Evans, HR Director, Government & Energy, Sodexo UK & Ireland added: “Achieving gold accreditation is a testament to our belief that talent doesn’t have a past, and people have potential. By supporting those with criminal convictions and prison leavers into sustainable employment, we’ve seen first-hand the benefits of building stronger teams, improving employee retention, and fostering a truly inclusive culture at Sodexo. This recognition, together with our Platinum sponsorship of Unite 1k, inspires us to keep leading by example to drive industry change and break down barriers to create new opportunities for all”. 
 
The Fair Chance Business Alliance is an employer‑led, not‑for‑profit organisation focused on improving access to employment for people with criminal records. Independent of government, it brings employers together through the Fair Chance Charter, a set of standards and resources that support fair and inclusive hiring.
 
Neil Wood, Founding Director and COO, Fair Chance Alliance said: “As the first organisation to reach gold‑tier accreditation of the Fair Chance Charter, Sodexo demonstrates what it means to embed fair chance hiring at scale. This kind of leadership is critical to boosting the recruitment and progression of people with criminal records and accelerating progress across the wider UK labour market.”
 
For more than 30 years, Sodexo has partnered with public sector organisations to operate prisons on behalf of His Majesty’s Prison and Probation Service. Across six UK prisons, supporting around 7,000 prisoners, Sodexo works with prison leavers to provide skills, training and pathways, including its Starting Fresh programme, into meaningful employment, supporting successful reintegration into communities and helping to reduce the risk of reoffending. 

Elior UK exceeds Lifetime of Enrichment campaign social value target by 33% and sets new 2030 goal #

Since launching in 2023, Elior UK’s Lifetime of Enrichment campaign has delivered 38,364 days of social value across the business, exceeding its target for 2025 by 33%. The initial goal of 28,835 days reflects the average number of days in a lifetime and was designed to support Elior UK’s focus on enriching lives through everyday actions. 

During the campaign, Elior has raised over £125,000 for charity, including £28,187 for its current partner, the Natasha Allergy Research Foundation (NARF). In 2025 alone, it donated £17,097 to Water Unite through micro-donations from water bottle and can sales, contributing to a total of £172,675 donated since 2019. Beyond fundraising, the contract caterer has also delivered 189 healthy eating sessions to school children across the country and planted 5,143 trees with JUST ONE Tree. 

Elior’s dedicated Lifetime of Enrichment survey has been central to the campaign’s success so far, enabling employees to log and track their contributions towards the target via a QR code. Those that log an activity are automatically entered into a monthly ‘You Made a Difference’ draw to win a £20 gift voucher. Tri-annual activity reports are also shared across the business to highlight progress, case studies and upcoming opportunities to contribute.  

Following the success of the inaugural campaign, Elior is launching Lifetime of Enrichment’s next phase, tripling its original target with the aim of delivering an additional 57,670 days of social value by 2030. The contract caterer is also introducing a new ‘Life Milestones’ section within its tri-annual activity reports, spotlighting the impact that Elior UK’s divisions are making at every stage of life, from early years through to retirement. 

Employees can keep contributing towards the new target in several ways. Alongside taking two paid volunteering days each year and participating in centrally organised social value activities, they can also help develop ideas for NARF as one of Elior’s Charity Champions and participate in fundraising events using charity spaces. Six colleagues recently completed the London Landmarks Half Marathon, raising over £3,500 for NARF. 

Commenting on the success and future ambitions of Lifetime of Enrichment, Charlotte Wright, director of CSR & food strategy at Elior UK, said: “Surpassing our original target for the campaign is a proud moment for everyone at Elior, reflecting our workforce’s commitment to making a positive difference through everyday actions. The new 2030 target is a challenge we will relish as we continue to seek new ways of delivering social value across the organisation."  

While Elior UK has delivered a wealth of social value activity across the organisation for many years, Lifetime of Enrichment was devised to bring these efforts together under a central, measurable framework. The initiative aims to educate and empower colleagues across the business about the role they can play in delivering social value, ensuring individual contributions are visible, valued and collectively impactful.

George Watson’s College appoints Independents by Sodexo as catering services provider #

Independents by Sodexo has been awarded the catering and hospitality contract at George Watson’s College in Edinburgh, bolstering a partnership that has spanned more than 35 years.
 
The five-year contract, with option to extend by a further five years, will see Independents by Sodexo provide catering and hospitality for the school’s 2,300 pupils, aged 3 to 18 years, as well as staff and visitors from 1 August 2026.
 
Independents by Sodexo’s offer focuses on food quality, pupil choice, wellbeing and consistency across all age groups, while aligning closely with the values and ethos of George Watson’s College.
 
From the start of the new academic year, attendees at the school can look forward to a modern, pupil‑centred food offer. Alongside familiar favourites, pupils will be able to choose from new world food menus inspired by global flavours and designed to encourage curiosity, choice and enjoyment at mealtimes.
 
The new partnership will also support a planned programme of investment in the school’s catering facilities, including the refurbishment of both the Junior and Senior School dining areas and the introduction of a new ‘Scranvan’, creating additional choice and flexibility for pupils across the school day.
 
Sodexo has a long-standing relationship with the school, having provided cleaning services for 35 years.
 
Simon Knight, Managing Director, Independents by Sodexo said: “We are incredibly proud of our partnership with George Watson’s College, and are delighted to be able to bring our catering offer to its staff and pupils. We focus on crafting nourishing meals that bring pupils and staff together and help support their wellbeing throughout the school day, and we are excited to bring a refreshed food provision to pupils at the start of the next academic year.”
 
Su Breadner, Chief Operating Officer at George Watson’s College, said: “We pride ourselves on the wellbeing of our pupils and staff, and food plays a central role in this. We were impressed by Independents by Sodexo’s offer and look forward to working with the chefs and front-of-house team to create a dining service that excites pupils and helps fuel them throughout their busy school and extra-curricular activities.” 
 
Working with over 80 schools, including some of the most reputable institutions across the country, Independents by Sodexo aims at delivering catering, facilities management and hospitality services that improve the quality of life for pupils, teaching staff and the wider school community.

Stop Hunger Foundation announce new funding grants to tackle food insecurity across the UK & Ireland #

Sodexo’s Stop Hunger Foundation, an independent and UK-registered charity, has announced the funding grants to date this year which total around £400,000. Receiving grants are nine charities and projects which support the Foundation’s mission to sustainably break the cycle of food insecurity in communities across the UK and Ireland.
 
Grant giving is a key element of the Foundation’s work, it is one of only a few charitable organisations which award multi-year grants. One of the Foundation’s long-term charity partners is Trussell, the UK’s leading anti-poverty charity working to end the need for food banks. In 2023, Trussell became the first organisation to receive a multi-year grant from Stop Hunger and has been re-awarded another three-year funding grant valued at £100,000 a year.
 
The Foundation has been supporting Trussell for over 15 years Over the course of the Foundation’s last three‑year funding partnership, support has helped strengthen Trussell’s Help through Hardship freephone helpline, delivered with Citizens Advice. During this period, the helpline handled 374,908 calls, unlocking an average income gain of £3,714 per client and generating £159.4 million in total financial gains for people facing hardship, alongside access to emergency food, benefits, debt and mental health support.
 
Alongside grant funding, the partnership has also mobilised Sodexo colleagues, clients and supply partners, with around 200 people contributing over 1,000 volunteering hours during Volunteering Week 2025 alone, delivering strategic, practical and hands‑on support to food banks across the UK.
 
Emma Revie, CEO, Trussell said: “Stop Hunger is a long‑standing and highly strategic partner for Trussell. Their commitment goes beyond funding alone, combining long‑term investment with collaboration and practical support that aligns closely with our mission to end the need for food banks and support people to move towards stability.”
 
Over the next three years, funding will continue to support the Help through Hardship helpline, while also enabling delivery of Trussell’s new strategic priorities and strengthening early advice, improving referral pathways and supporting communities to prevent repeat food bank use. Alongside grant funding, Stop Hunger, Sodexo and Trussell will continue to work closely together through volunteering, insight and collaboration, reflecting a holistic partnership model that goes beyond transactional support to drive long‑term impact.
 
Patrick Forbes, chair of trustees, Stop Hunger Foundation, UK & Ireland said: “Long-term change requires long-term commitment. By offering multi‑year funding, we can give charity partners the stability they need to focus on delivering lasting solutions, not short-term fixes.
 
“Our long-standing partnership with Trussell shows how sustained investment combined with close collaboration beyond grant funding, can help people move beyond crisis and towards resilience. Alongside this, we are equally proud to continue supporting a range of charity partners through our next round of grants, working holistically with each to deliver meaningful impact in communities across the UK and Ireland.”
 
Trussell is not the only charity to receive a multi-year grant, The Bread and Butter Thing, which provides low‑income households with access to affordable, nutritious food through community hubs nationwide will receive £60,000 a year for the next three years, and Irish mental health charity, A Lust for Life, has been awarded €20,000 a year for two years to expand its youth mental health education programme, recognising the link between wellbeing, education and future economic stability.
 
Other recipients include Oasis, Smart Works Scotland, Breaking Barriers, Social Enterprise Kent and Môn Community Forward, all are charities focused on long‑term pathways out of poverty, supporting people facing disadvantage to build confidence, skills and access sustainable employment.
 
Together, these partnerships reflect the Stop Hunger Foundation’s commitment to moving beyond short‑term food aid and investing in solutions that help individuals and families regain stability and build resilience for the future.
 
In the UK and Ireland the Stop Hunger Foundation’s work is strategically aligned with Sodexo’s Social Impact Pledge 2030 and mobilises colleagues, clients, and partners through skills‑based volunteering and partnerships that create positive lasting impact, both locally and globally.
 
Thanks to Sodexo’s financial backing, 100% of donations made to the Stop Hunger Foundation go directly to charitable partners, maximising impact on the ground.
 
Since it was founded in 2005 the Stop Hunger Foundation has supported almost 11 million people, raised over £10 million of funds, supported 470 charities and recorded over 54,000 volunteer hours by Sodexo colleagues, clients and supply partners providing both hands-on and skills-based support.

Clarion Communications Launches 'Foodservice Forward: Navigating the AI Revolution' Guide #

Clarion Communications has launched 'Foodservice Forward: Navigating the AI Revolution,' a powerful new report exploring AI's transformative impact across the foodservice industry. The report reveals how AI is reshaping operations, from strategic menu planning and guest experience to brand discovery in a generative AI world.
 
Operators will find key insights on AI applications across venues such as restaurants, hotels, and coffee chains. The report also details AI's crucial role in personalised nutrition, allergen management, menu planning, waste reduction, and behind-the-scenes strategies for staffing, forecasting, consistency, and guest experience enhancement.
 
It also spotlights Generative Engine Optimisation (GEO) for brand visibility in AI-led search. Clarion outlines critical considerations for businesses balancing efficiency, trust, transparency, and the human touch, aiming to equip brands to apply AI for measurable value.
 
Access the full guide here: https://online.flippingbook.com/view/26427789/

Sodexo Live! celebrates 20 year partnership with The Wallace Collection #

Sodexo Live! has secured a three year extension on its multi million pound contract with The Wallace Collection in London. The retention of the contract coincides with the 20th anniversary of this long standing partnership.
 
Sodexo Live! will continue to operate the museum’s restaurant and café, building on two decades of shared commitment to high quality service at the world renowned historic London museum.
 
The Wallace Café & Restaurant, open daily from 10am to 5pm, is a much loved part of the visitor experience. Its all day menu offers seasonal dishes, cakes and pastries, and classic cream teas.
 
Creativity and culture meet on the plate, with the menu including dishes inspired by the museum’s exhibitions - such as Caravaggio’s Roasted Fruits “La Canestra di Frutta” dessert. Afternoon tea is a signature element of the offer and has featured themes such as Grayson Perry, allowing visitors to enjoy an immersive extension of the art showcased in the museum’s galleries.
 
Sodexo Live! specialist catering brand, Heritage Portfolio will continue to exclusively deliver daytime events from internal breakfast meetings to museum-organised conferences.  Heritage Portfolio also features on the accredited supplier list for private dinners, as well as evening events including weddings. The focus remains on providing hospitality that complements the elegance and character of this renowned cultural setting.
 
Claire Morris, CEO, Sodexo Live! UK & Ireland said: “We are delighted to extend our partnership with The Wallace Collection. Over two decades, we have worked closely with the museum serving food and hospitality to enhance the visitor experience at this extraordinary London cultural institution.
 
“As we enter the next phase of our partnership, we look forward to building on that legacy by elevating the experience even further, creating exceptional food moments for the museum’s daily visitors and hospitality guests.”
 
Sustainability and social impact are key pillars of the renewed agreement.  Food waste is managed through the company’s WasteWatch programme, enabling the kitchen teams to track, monitor and reduce food waste, supporting the broader environmental commitments of both organisations. Opening up employment opportunities is also of great importance to both, at The Wallace Collection, Sodexo Live! partners with the charity Social Bite to create employment pathways for people affected by homelessness.
 
Dr Xavier Bray, Director of The Wallace Collection, added: “As our partnership with Sodexo Live! enters its third decade, we remain focused on ensuring the food and hospitality evolves to reflect the culture of the museum and enrich the visitor experience.”
 
Sodexo Live! supports some of the UK’s most iconic music, cultural and sporting events, plus conference centres and airport lounges, by delivering world class hospitality and food services. Producing outstanding catering and event services, it serves some of the most prestigious venues across Britain, delivering amazing experiences that go beyond the remarkable food it creates. Globally, partners include The Scottish Open, Ascot Racecourse, the Tour de France, and exceptional venues such as the Eiffel Tower Restaurants, the Hard Rock Stadium, and the Hollywood Bowl in Los Angeles.
 
Find out more about Sodexo Live! here: www.sodexolive.co.uk

Bidfood’s Caterers Campus reaches 10,000 users as operators prioritise training and efficiency #

Bidfood is celebrating a major milestone for its free e-learning and development platform, Caterers Campus, which has now surpassed 10,000 users as operators increasingly invest in workforce development and efficiency to help manage rising costs and ongoing staffing pressures.

According to the latest Lumina Intelligence Top of Mind Business Leaders Survey, there’s a growing concern across the foodservice sector, with 58% of businesses worried about declining consumer confidence and 47% citing reduced spend and footfall as key challenges. At the same time, rising labour and operational costs are driving greater focus on productivity and workforce development, with 50% of operators investing in training as a top priority.

Created to support customers across the hospitality and public sector with engaging and flexible training, Caterers Campus launched in 2020 for the care sector during the Covid-19 pandemic to ensure learning could continue when face-to-face training was no longer possible.  The platform has since expanded across 12 sectors and now features 35 specialist modules, covering food safety, cost control, sustainability, leadership and mental wellbeing.

Free, fully trackable and available on any device, Caterers Campus has become an essential resource for businesses under the pressure of rising costs, helping customers save an estimated £15.9 million annually in training costs and offering potential savings of up to £1,590 per employee per year.

Designed to fit around busy catering operations, it supports kitchens with essential training such as HACCP, allergen awareness and food hygiene, alongside modules covering menu planning, sustainability, leadership, stress management and cost control.

Modules have been developed by Bidfood’s in-house specialists, including Development Chefs, registered Nutritionists, sustainability experts and compliance professionals; ensuring training is practical, relevant and immediately applicable in real kitchen environments.

Joe Angliss, Customer Marketing Controller at Bidfood, said: “Reaching 10,000 users is a fantastic achievement for Caterers Campus and a reflection of how much the hospitality industry values flexible learning and development. We know our customers are under pressure balancing rising costs, staffing challenges and changing consumer behaviour while continuing to deliver high standards.

“What sets Caterers Campus apart is the expertise behind the content. Caterers Campus was created to remove barriers to learning by making training flexible, engaging and completely free for our customers. We’re proud to see so many businesses using the platform to invest in their people, strengthen operational performance and support their long-term growth.”

Find out more about Caterers Campus here: www.bidfood.co.uk/caterers-campus/

FEA celebrates busy and successful year with 10% membership growth #

New initiatives underline changing needs of dynamic ‘foodservice’ equipment industry

As FEA approaches its financial year-end it is celebrating a highly successful 12 months that have seen the launch of several new initiatives, key partnerships with important bodies, positive lobbying and collaboration with government departments, and the enhancement of members’ benefits. In addition, the association membership grew by around 10%. 

John Cunningham is chief executive of FEA.  He says, “The growth in our member numbers is especially satisfying, since it underlines how the industry values the work we are doing. Significantly, the new members have come from across all sectors, including distributors, consultants, light equipment, fats oils and grease equipment, ventilation, and cooking and warming.” 

It’s been a busy 12 months, with the launch of new initiatives such as the NextGen project, which is designed to encourage young people into the industry; the FEA members’ spotlight zone at HRC, which provided a cost-effective way for companies to exhibit at the UK’s key foodservice equipment show; and Tabletop Trends Live, a new event for the light equipment and tableware sector. 

On the training side, FEA has been hailed for its work on embodied carbon and wider sustainability issues.  The association’s technical and policy director, Luke Slater, has led the ‘Navigating the Carbon Landscape’ tour, which kicked off with a sell-out session at the industry conference in November. This was followed by events around the country, and demand is such that FEA is planning more in the coming months. Other new programmes will cover areas such as fats, oil, grease and starch, kitchen design, and technician skills. 

‘Stronger together’ has been a core message from FEA and it is highlighted by its collaborations with critical bodies, including EURIS, UK Hospitality, and Unifrog. The association is also working closely with government bodies such as the Department for Work and Pensions, the Department for Business and Trade, and the Department for Energy Security and Net Zero. Following its lobbying with the Foodservice Standards Agency, the dates for the planned BPA ban have been put back to allow for the supply chain to adjust. 

Amongst the areas FEA has worked on in terms of enhancing benefits, FEAStats - its regular industry data insight - is being relaunched as a free product for members, rather than being a paid-for option. The association has also made it easier for smaller companies to join, by removing the joining fee and lowering the entry point cost. 

“All these new initiatives underline how dynamic the foodservice equipment industry as a whole is, how diverse its requirements are, and how we, as its main trade association, need to respond and adapt to ensure we continue to support members,” says Cunningham. “However, it’s important to remember FEA is still running those events and programmes which have been cornerstones of our industry for some time – we had a very successful conference, our training programmes such as CFSP go from strength to strength, and our product groups actively shape best practices and influence standards across all foodservice equipment categories.”

To find out more about the FEA membership schemes contact the association via the website or email the business development consultant, Rob Gibson, rob.gibson@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 

Geopolitical shocks threaten severe inflation after foodservice prices dip in March #

Food and drink prices in the hospitality sector fell by 1.4% month-on-month in March, according to the latest Foodservice Price Index from NIQ and Prestige Purchasing. However, this easing is likely to represent momentary respite rather than sustained relief, as conflicts and energy shocks threaten to drive cost increases in the coming months.

Deflation in March was largely driven by the delayed transmission of costs in UK supply chains. Favourable seasonal transitions for fresh vegetables and effective forward-buying strategies in categories of the Index including oils & fats and dairy have temporarily shielded the domestic market from broader global volatility. However, with many international markets now volatile, global benchmarks across all major commodity groups, like cereals, meat, dairy, vegetable oils and sugar, are now rising simultaneously.

Conflict in the Near East has also triggered a massive spike in global crude oil prices. The energy shock is expected to be a catalyst for high inflation across the foodservice sector, with high oil prices rapidly driving up freight, packaging, agricultural inputs and energy-intensive manufacturing costs. This threatens to erase domestic deflation in the UK and dramatically inflate wholesale prices as we move towards the Summer.

Shaun Allen, CEO of Prestige Purchasing, said: “While a 1.4% drop in the Index provides some welcome, short-term relief, operators must not be lulled into a false sense of security. We are currently in the eye of the storm. The reality is that global food commodities are rising across the board, and the geopolitical situation in the Near East has sent energy markets into overdrive. The UK supply chain has shown remarkable resilience to absorb these shocks so far, but suppliers cannot hold back this tide indefinitely. Operators should view this temporary dip as a vital, rapidly closing window to lock in contracts and fortify their procurement strategies before these global pressures inevitably break through to the UK market.”

Reuben Pullan, Senior Insight Consultant at NIQ, said: “A softening of food and drink inflation has been a rare bright spot for hospitality in early 2026, but the benefits will almost certainly be short-lived. Oil shocks and geopolitical uncertainty are storing up some seismic shocks in energy-related prices, and businesses and consumers alike will have to steel themselves for yet more price rises as the year goes on. Hospitality remains a dynamic and adaptable industry, but this new wave of inflationary challenges will be another severe test of their resilience.” 

Winners announced at Springboard Awards for Excellence 2026, celebrating talent, opportunity and excellence across hospitality #

Dishoom, Whitbread, The Savoy Hotel, BaxterStorey and IHG Hotels and Resorts were among the Springboard Awards for Excellence 2026 winners, crowned at Park Plaza, London Riverbank on Thursday 30 April.
 
The sold-out event brought together hospitality operators, suppliers and industry leaders to celebrate excellence across 18 categories, recognising the talent, innovation and dedication driving the industry forward.
 
At the heart of the Awards for Excellence is Springboard’s mission to change lives through hospitality. Every winner and nominee represents the people, employers and partners helping to open doors into meaningful careers, build confidence and skills and support individuals from all backgrounds into work where they can thrive.
 
The ceremony was hosted by award-winning comedian, Harriet Kemsley, best known for her appearances on Live at the Apollo, Would I Lie To You?, and 8 Out of 10 Cats Does Countdown. Evening entertainment also included a live performance by award-winning string ensemble, Dolce Strings.
 
Speaking after the event, Springboard CEO Chris Gamm, said: “From the outstanding nominees to the deserving winners, the Springboard Awards for Excellence 2026 shone a light on the incredible talent, dedication and brilliance that define our industry. It was truly inspiring to witness the passion, innovation and commitment on display, and to bring people together to celebrate the individuals and teams who continue to raise the bar for hospitality every day.”
 
The event raised £190,000 for the Springboard Charity through sponsorship, ticket sales and fundraising. This vital funding will directly support young people, jobseekers and those facing barriers to employment, helping them gain the skills, confidence and opportunities needed to start a career in hospitality. Through Springboard’s employability programmes, individuals are supported into work, while also futureproofing the talent pipeline..
 
The full Springboard Awards for Excellence 2026 winners were:
 
Fiona Colley Trainee of the Year Award – Nicola Wagland
 
Best Recruitment Initiative Award, sponsored by Caterer.com – Candid Hospitality
 
Apprenticeship Programme Award, sponsored by HIT Training – Juniper Ventures
 
Training Programme Award, sponsored by Dominus Hospitality – BaxterStorey

Career Development Award, sponsored by Diageo – Dishoom
 
Employee Engagement Award, sponsored by Tayto – REAL Crisps – The Savoy Hotel
 
Employee Health & Wellbeing Award, sponsored by Hand Picked Hotels – Leonardo Hotels

Hospitality Careers Champion Award, sponsored by Nestlé Professional – IHG Hotels and Resorts
 
HR Team of the Year Award, sponsored by NatWest – The Savoy Hotel
 
Equality, Diversity & Inclusion Award, sponsored by CH&Co – Whitbread
 
Community Engagement Award, sponsored by 5 Hertford Street – Lauren McCormick (Mitchells & Butlers)
 
Education & Skills Partnership Award, sponsored by IHG Hotels & Resorts – Hospitality Connect
 
Sustainable Business Award, sponsored by Sybron – The Headland Hotel and Spa
 
Technology and Innovation Award, sponsored by Sodexo – Lore Group
 
Springboard Ambassador of the Year Award, sponsored by BaxterStorey – Diana Orlova-Kozlovska – Vacherin
 
Employer of the Year Award, sponsored by Boyes Turner – Valor Hospitality
 
Chris Beaumont Outstanding Contribution Award, sponsored by Bidfood – Esther Brittan MBE - Hilton
 
Springboard Partner of the Year Award – Savoy Educational Trust

Elior at Work awarded five-year catering and hospitality contract at Paisley Town Hall #

Elior at Work, regional B&I catering brand of Elior UK, has been appointed as catering and hospitality partner to Paisley Town Hall, securing a five‑year contract valued at approximately £4 million to deliver bars, hospitality and event catering services at the landmark venue.

The new partnership will focus on enhancing the guest experience across theatre performances, weddings, conferences and civic events, with a new food and drink offer alongside operational improvements designed to support faster, more efficient service. Elior at Work will build on the existing Lucille’s bar offer with a refreshed look and an enhanced food and drink menu.

Central to the contract is a ‘local first’ sourcing commitment, with menus built around produce sourced within a 30‑mile radius of Paisley Town Hall wherever possible. Elior at Work will partner with a network of core local supply partners, championing regional food and drink producers including Scottish craft beer and gin, while supporting local enterprise.

Sustainability is embedded throughout the contract, with a strong focus on responsible procurement, waste reduction and a zero single‑use plastics policy. By prioritising local supply chains and sustainable operating practices, the partnership aims to deliver environmental benefits alongside a high‑quality, contemporary hospitality experience.

Elior at Work will also utilise Lolly, its strategic partner platform for point‑of‑sale and customer‑facing technology. The system will support pre‑ordering of drinks during interval periods, speedier transactions at pop‑up locations and consistent, standardised pricing across all kiosks. Fully integrated with Elior at Work’s wider systems, Lolly provides real‑time operational insight to support smoother service delivery, improved consistency and a more seamless guest experience.

Originally opened in 1882, Paisley Town Hall is one of Scotland’s most significant civic and cultural buildings and a major destination for live performance, events and community activity. In 2025, its continued success was recognised when it was named Scotland’s Town Hall of the Year.

Chris Ross, operations director at Elior at Work, said: “Paisley Town Hall is an iconic venue with a hugely important role in the town’s culture, and we’re proud to be supporting its next chapter. Our focus is on enhancing the guest experience through efficient, high‑quality hospitality that celebrates local producers and reflects the significance of the venue, while ensuring operations are set up to deliver seamless service at scale.”

Michelle Woods, business development director at OneRen, the local charity in Renfrewshire providing culture and leisure opportunities at Paisley Town Hall, said: “We are delighted to be working in partnership with Elior at Work to elevate the customer experience in our premium venue, Paisley Town Hall. Elior at Work’s high-quality offer across our bars, hospitality and event catering services will bring an enhanced consistency to our customer experience and allow a tailored experience for our visitors. Elior at Work complements OneRen’s priorities around quality, sustainability and local impact, demonstrated by its ‘local first’ commitment. At Paisley Town Hall, we have an exciting year of events ahead and look forward to bringing Elior at Work’s high-quality, contemporary hospitality experience to our visitors.”  

FEA seeks future foodservice film stars #

Partnership with Unifrog will play key role in NextGen initiative

As part of its NextGen initiative, FEA has partnered with Unifrog, the leading careers advisory specialist. Unifrog works with students, teachers and employers and develops resources to enable and enhance career progression for young people. Amongst those resources are videos to promote careers in particular industries – and now FEA is looking for future foodservice film stars to be part of the process.

“The partnership with Unifrog will play a major role in one of NextGen’s key objectives, which is to ensure that young people looking for careers advice are aware of the foodservice equipment industry,” says Adam Lawrence, FEA’s marketing manager. “Unifrog has enormous expertise, helping students explore the worlds of work and education, empowering teachers, councillors and parents to help their progression, and partnering with organisations like FEA to show the variety and opportunities workplaces can offer.

“Just as important, they have the contacts and network to ensure that the work we do with them gets in front of its intended audience – and helps us raise the profile of the industry to potential recruits.” In fact, Unifrog has partnerships with 65% of the UK’s state secondary schools and colleges, 95% of whom say the organisation has made a significant positive impact. Over two million students are active on the Unifrog platform.

“The NextGen team has found that lots of people come to the foodservice equipment industry almost by accident, or arrive because of family connections,” says Adam. “But, as we know, there are really great careers to be had here. So we need to engage with young people currently in school or at college and proactively tell them about the opportunities that our sector has to offer. That’s what the partnership with Unifrog is all about.”

The videos’ interviewees will already be working in the foodservice equipment industry and the shoots will include ‘fly on the wall’ type insights, as well as their own thoughts and experiences. 

Initially Unifrog and FEA’s NextGen team will be producing four videos, exploring the work of field service engineers, fitters and installers, designers (kitchen and product), and sales representatives.  The filming is being planned to take place in July, and anyone interested can apply here (tinyurl.com/4buh6dsk) until 31st May.

“Our foodservice equipment film stars will be fully briefed before the shoot begins,” says Adam, “so they don’t need to be anxious about their role! It should be fun and, more importantly, they will be making a real contribution towards the future of the foodservice industry.”

FEA’s NextGen initiative aims to grow the skilled workforce in the industry in a number of ways, including showcasing career opportunities, strengthening engagement between education and employers, and supporting early career development for new employees. Its guiding principles are based on being youth led, inclusive, collaborative and innovative, as well as remaining authentic and sustainable. 

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 

How AI will Transform the Workforce and Guest Experience by 2030 #

As corporate businesses continue to see a strong return to the office, both employers and employees are reevaluating what the workplace experience should deliver.

Today’s workforce expects far more from workplace dining spaces, seeking environments that actively support wellbeing, productivity, and a seamless, frictionless daily experience. At the same time, consumers are more informed, more health conscious and increasingly time poor than ever before.

The Restaurant Associates UK Eating at Work Survey 2025 highlights a significant shift in employee expectations and behaviours. With one in five employees now taking breaks of less than 15 minutes, speed, simplicity, and convenience have become critical components of the workplace food experience. The research also reveals growing demand for technology enabled hospitality solutions, particularly among younger generations, with 94% of Gen Z and 88% of Millennials saying they value the integration of technology within workplace dining environments.

Digital innovation is also having a measurable impact on customer satisfaction and accessibility. More than half of respondents (57%) believe digital loyalty programmes enhance their overall experience, while 54% say digital kiosk ordering improves the customer journey. Importantly, technology is also helping to create more inclusive dining experiences: 70% of employees with allergies say digital ordering makes it easier to access ingredient and nutritional information, compared with 60% of the wider workforce.

Our white paper explores how corporate hospitality is entering a new and transformative era. Through real client case studies, it examines where technology is delivering the greatest impact across workplace dining and hospitality, from personalisation and operational efficiency to enhanced customer engagement. It also takes a balanced and honest look at the evolving role of AI, exploring both its opportunities and limitations, while highlighting where human expertise, hospitality and creativity remain irreplaceable.

Facilities Management programme supports people into work at hospitals across the country #

*World FM Day 13th May 2026*
 
Compass Group UK & Ireland’s Skills and Early Careers Team have been working alongside its healthcare sector, Medirest and partnering with training provider, GLP Training and the Department for Work and Pensions (DWP). Together they have created a facilities management focused Sector-Based Work Academy programme, which supports people into meaningful work.

The collaboration began with a pilot programme ‘Introduction to Facilities Management and Sustainability’, which has resulted in positive employment outcomes for participants. The academies provide jobseekers who are 16 and over and claiming benefits, the opportunity to apply for jobs and get hands on experience.

The programmes have been delivered across a number of Medirest sites, as part of Compass’ wider cleaning and facilities academy, ASPIRE. The programme aims to create employment opportunities within Compass and provides a clear pathway onto apprenticeships across a range of frontline roles, including domestics, catering and retail.

Delivered as a five‑day programme, the academy combines sector‑specific technical training with employability support and a guaranteed interview with an on‑site hiring manager, enabling participants to transition directly into employment.

Those who secure permanent roles are then supported to progress onto an apprenticeship programme with GLP Training. This phased approach allows individuals time to settle into their role and working environment before continuing their professional development and building long‑term careers within the business.

Across the first two cohorts, over 100 individuals have been supported across ten hospital sites. Around 65 people have since secured permanent employment within Medirest, and the retention rate is around 70%. Successful candidates have taken on roles such as ward hosts, domestics, chefs and porters.

Pauline Cova, People Director, Compass One: “It’s superb to see such positive outcomes from this programme. The whole experience has been excellent, providing confidence and skills to participants, as well as culminating in employment for many of the candidates. We’re excited to be continuing this partnership and building on this positive momentum within our wider Compass business.”

Sam Kenward, Chief Commercial Officer at GLP Training, said: “We’re thrilled with the exceptionally high volume of positive employment outcomes achieved. The success is a powerful testament to the strength of our partnership and the quality of collaboration with the teams, as well as our valued network of strategic relationship managers and job coaches at the Department of Work and Pensions.”

Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland: “This partnership aligns perfectly with Compass Group UK & Ireland’s Social Promise strategy to positively impact one million lives by 2030. We are committed to offering opportunities for all and this programme has had great success in helping people from local communities into employment.”

John Rowland, who took part in the programme said: “Since starting this job, it’s really helped me grow in confidence, both personally and socially. At times it can be challenging but having supportive colleagues who make you smile and laugh really makes a difference.”

Lexington Catering promotes Steven Snowdon to culinary director #

Leading business and industry (B&I) contract caterer Lexington Catering has promoted Steven Snowdon to culinary director, strengthening its senior culinary leadership team as the business evolves its food offer across B&I, hospitality and events.

In his new role, Snowdon will lead culinary strategy across Lexington, ensuring teams are equipped with the tools, frameworks and support needed to deliver consistently high standards across retail, hospitality and events. He will also continue to drive innovation and skills development across the business. Snowdon will report to Jon Lilley, head of culinary for B&I and Lexington Independents, as part of Lexington’s ongoing investment in food quality, consistency and culinary talent development.

Snowdon’s promotion follows a period of strong industry recognition, including being named Development Chef of the Year at the 2026 Contract Catering Awards for his leadership, creativity and commitment to developing people across the sector.

Joining Lexington in 2022 as lead development chef, Snowdon progressed to group development chef in 2025. Working closely with operational chefs, clients and suppliers to deliver high quality and commercially robust food propositions at scale, he has played a central role in shaping food standards throughout the business.

Prior to joining Lexington, Snowdon held senior roles with The Tom Kerridge Group, alongside opening restaurants and pop‑ups internationally. His experience spans high‑end hospitality, contract catering and global consultancy work, including projects in Japan, the Philippines and Singapore. He is also widely recognised for his passion for mentoring and supporting the next generation of chefs.

Jon Lilley, head of culinary for B&I and Lexington Independents, said: “Steven has already made a significant impact at Lexington and this promotion reflects his combination of creative flair with strong operational understanding, essential for shaping our food strategy going forward.”

Sean Ritson, managing director of Lexington Catering said: “Steven’s promotion is a reflection of his exceptional talent. As we continue to evolve our offer across B&I, hospitality and events, having strong, visionary leadership in place is essential. Steven brings a clear passion for quality, innovation and people development, which will be key to delivering the next phase of our growth.”

Commenting on his appointment, Steven Snowdon added: “Lexington has a hugely talented culinary community and I’m proud to take on this role at such an exciting time for the business. My focus will be on supporting our chefs to do what they do best – delivering food that excites clients and guests, while continuing to build a strong culture of development, creativity and high standards.”

Seattle’s Best Coffee launches at University of Birmingham to meet growing demand for quality campus coffee #

Seattle’s Best Coffee, part of Nestlé Professional, has launched a fully branded café at the University of Birmingham in partnership with Food Fellows, strengthening the brand’s presence in the education sector and bringing a value-led, high quality coffee offer to one of the UK’s largest university communities. 
  
Serving more than 40,000 students and 10,000 staff, the launch responds to growing demand for accessible campus coffee that delivers on taste, choice and everyday value. This reflects findings from Nestlé Professional’s 2025 Behind the Beans: Coffee on Campus, Colleges & Universities Report1, which found that 94% of UK students regularly buy coffee on campus, with 96% saying a varied menu is important when choosing coffee on campus. 
 
The launch responds directly to this demand, serving the full Seattle’s Best Coffee range, including hot and iced coffee, collagen coffee and Aero Hot Chocolate. This broader offer reflects changing student preferences, with the report showing that 37% of students want iced coffee options, 34% want speciality hot chocolate and 28% are interested in functional coffees, such as those with protein, collagen or vitamins. 
 
Seattle’s Best Coffee’s uncommonly smooth taste, consistent quality and a competitive £3 RRP price point make it well suited to busy campus environments, where students and staff want great coffee that feels accessible every day.  
 
With 9 in 10 students saying sustainability influences their coffee purchasing decisions1, the launch reflects Seattle’s Best Coffee’s ambition to help universities drive footfall and repeat visits, while delivering the choice, value and responsible sourcing credentials today’s students expect. Seattle’s Best Coffee Henry’s Signature Blend is made with 100% Fairtrade Arabica coffee beans and is supported by Nestlé’s wider work across the coffee value chain, giving campus operators a credible sustainability story without compromising on taste, quality or accessibility. 
  
Peter Kellend, Head of Retail & Brands at the University of Birmingham, said: “Introducing Seattle’s Best Coffee has allowed us to strengthen our campus food and drink offer with a more affordable, everyday coffee option that feels fair, accessible and still delivers on quality. 
  
“The partnership has helped us fill an important gap in our drinks portfolio with a recognisable, fully branded offer that is easy for students and staff to engage with. Alongside our new in-house bakery range, it gives us a stronger all-day café proposition, creating more choice, driving footfall and encouraging people to stay on campus for their coffee occasions.” 
 
Isabelle Fournier, Head of Beverages at Nestlé Professional UK&I, said: “Coffee plays a central role in student life, with increasing demand for a broad range of options that fit both routine and budget — from classic hot coffee to iced, speciality and functional choices.” 

“The University of Birmingham demonstrates how Seattle’s Best Coffee can support operators in busy campus environments through a branded offer that delivers quality, consistency and accessibility. With smooth 100% Arabica coffee alongside innovative options such as collagen coffee and Aero Hot Chocolate, we are helping to create a modern, engaging café experience that resonates with everyday student needs.” 
  
Seattle’s Best Coffee supports operators with easy-to-use equipment, clear menus, team training, launch materials and promotional mechanics designed to drive trial and repeat purchase. This makes the brand well suited to education environments, where speed of service, operational simplicity and strong value are essential. 
  
The University of Birmingham launch builds on Seattle’s Best Coffee’s wider UK expansion under Nestlé Professional, as the brand continues to grow across education, workplace, healthcare, high street and other out of home channels.  
 
To find out more about Seatle’s Best Coffee please visit: https://www.nestleprofessional.co.uk/coffee/commercial-coffee-machines/seattles-best-coffee  
 
To discover how UK students engage with coffee on campus, and what drives their purchasing decisions, download Nestlé Professional’s Behind the Beans: Coffee on Campus, Colleges & Universities Report 2025: https://www.nestleprofessional.co.uk/coffee/insights/coffee-campus-report