Members’ News
October 2026
Sodexo Stop Hunger Foundation and The Bread and Butter Thing win community impact award #
Sodexo Stop Hunger Foundation and The Bread and Butter Thing has won the Corporate Community Local Involvement award at the 2026 Charity Times Awards, recognising a place-based approach that combines immediate access to affordable, nutritious food with longer-term pathways into confidence, skills, education, training and employment.
The award recognises active corporate involvement in a charitable project in its locality, or through partnership with a local UK-registered charity. In this case, it reflects a shared model built around trusted community hubs in England, with support shaped by local needs and informed by the voices and lived experience of the people using it.
The Sodexo Stop Hunger Foundation has worked with The Bread and Butter Thing since 2021. Over the last five years, the place-based partnership has developed from a six-month pilot into a long-term collaboration. It combines The Bread and Butter Thing’s trusted community network with the Foundation’s funding and independent charitable governance, alongside the practical value enabled by Sodexo’s people, operational expertise, scale, volunteers and supply-chain relationships.
Together, these elements provide immediate food support with dignity while contributing to longer-term social impact: stronger confidence and community connections, and clearer routes into skills, education, training, volunteering and employment.
Through The Bread and Butter Thing’s Empowering Conversations programme funded by the Foundation, 311 women took part in empowerment workshops, the programme also contributed to 26 women moving into paid employment and has enabled 137 to enter education or training. Delivered through trusted local hubs, the programme tailors support to participants’ goals and the opportunities available in each place to support social mobility.
Sodexo has also mobilised people and relationships across its wider business and supply partners to support the redistribution –of 45 tonnes of food, volunteering and community engagement, which alongside funding, local insight and employability support, demonstrates how the partnership’s different contributions reinforce one another.
Camille Thobois, Head of Sodexo Stop Hunger Foundation, said: “We are incredibly proud to receive this award with The Bread and Butter Thing. What started as a small pilot has grown into a genuinely integrated, place-based partnership that brings together funding, volunteering, operational expertise, community insight and the strength of Sodexo’s supply chain.
“By listening to people in the communities we support, we can shape dignified support around local needs and where it can make the greatest difference. Together, we are improving access to affordable food while helping people build confidence, develop skills and move towards employment, education and volunteering. This award is wonderful recognition of everyone who has helped turn our shared ambition into lasting local impact.”
Vic Harper, Chief Executive of The Bread and Butter Thing, added: “This award recognises what can be achieved when a charity and corporate partner build their work around the needs and experiences of local communities. The Sodexo Stop Hunger Foundation has supported us with much more than funding, opening up expertise, volunteers and supplier relationships that have strengthened our work and extended its impact.
“Together, we have developed practical, dignified support that helps people access nutritious food while creating connections and opportunities that can build longer-term resilience.”
The partners monitor the collaboration through structured quarterly reviews, combining quantitative reporting with insight from The Bread and Butter Thing’s members. This helps activity respond to peoples lived experience and community priorities, while assessing wider changes in food affordability, wellbeing, confidence and community resilience.
This holistic approach has also supported around 250 families through Healthy voucher activity, contributing to improved diet.
Sodexo is the founding partner of the Sodexo Stop Hunger Foundation, a UK registered charity. Since 2005 the Foundation has been focused on empowering the most disadvantaged communities across the UK and Ireland to tackle the root causes of food insecurity and poverty. The Foundation supports a number of projects and organisations focused on improving skills, supporting mental health, mentoring, providing education opportunities and building financial literacy and confidence from an early age.
Over the past 10 years, The Bread and Butter Thing has grown from supporting a single community to become the UK’s largest membership based food charity. Establishing a national network of more than 160 community food clubs, reaching over 120,000 households and redistributing the equivalent of 70 million meals. But the true impact goes far beyond food. By providing affordable, nutritious food without referrals or crisis thresholds, they help families stay financially stable before they reach breaking point.
Compass Group UK & Ireland celebrates 25 years of British Food Fortnight at Labour Party Conference #
_170_135.jpg)
Compass Group UK & Ireland marked the 25th anniversary of British Food Fortnight with a celebratory reception at the Labour Party Conference, hosted in partnership with Love British Food and WineGB.
Held at LEX (Liverpool Experience Campus), a partner venue of the business's sports and entertainment arm Levy UK & Ireland, the evening brought together leaders from food, farming, hospitality and public policy to celebrate the contribution British food makes to communities, jobs and economic growth across the UK.
Dame Angela Eagle MP delivered the keynote address where she celebrated the quality of food and drink produced in Britain. She also celebrated the talented people who power the industry, and its ability to build careers and opportunities.
Guests enjoyed a menu inspired by the four nations, created and served by the Levy team at LEX. Highlights included crisp black pudding with Bramley apple purée, braised wild venison with blackberry compote and chalk stream trout with Maris Piper potato salad, followed by a build-your-own crumble station featuring Armagh Bramley apple, British berries, Williams pear and Coe's Golden Drop plum. A selection of British wines from WineGB, local beer, and soft drinks completed the offer.
With the Government's focus on technical education, skills and routes into employment, the reception also spotlighted the sector's role in creating opportunity. Guests heard directly from people who have returned to work through supported employment programmes, and a partnership between LEX, Levy and the LFC Foundation, sharing how they have built careers in hospitality and foodservice.
Dame Angela Eagle, Secretary of State, DEFRA, said: "I'd like to thank Love British Food and Compass Group for bringing us together to celebrate the 25th anniversary of British Food Fortnight. There is no better example than food of an industry that can drive growth in every postcode. It is one of the few sectors that touches every community across the country."
Lucy Hunt, Corporate Affairs and ESG Director at Compass Group UK & Ireland, said: “British Food Fortnight is a celebration not only of the exceptional food and drink produced across the UK, but also of the people behind it. From farmers and producers to chefs and front-of-house teams, our sector reaches into every community, supporting jobs, skills and opportunity. The evening brought that contribution to life and showed what is possible when people are given the encouragement and support to build confidence, develop their talents and create lasting careers in hospitality.”
Alexia Robinson, Founder, Love British Food, said: “This was a joyful celebration of 25 years of British Food Fortnight and of the extraordinary food produced across England, Scotland, Wales and Northern Ireland. It was wonderful to bring together people from farming, food, hospitality and public life to recognise the farmers, fishermen, growers, food makers and frontline teams who feed the nation. Events like this turn support for British food into action, helping to showcase its quality and diversity, strengthen connections across the supply chain and inspire more people to choose British.”
The reception formed part of British Food Fortnight, the annual campaign celebrating the farmers, growers, fishermen, producers and hospitality professionals behind the nation's food and drink. British Food Fortnight runs from 26 September to 11 October.
Kraft Heinz reveals five finalists for Masters of the Menu 2026 #
Kraft Heinz has revealed the five chefs through to the final stages of Masters of the Menu 2026, its nationwide culinary competition created to champion talent within the UK’s independent foodservice sector.
Now in its second year and run in partnership with Great British Menu winner James Cochran and the Craft Guild of Chefs, the competition will see five chefs take part in a programme of mentorship before going head-to-head in a live two-round cook-off at CORD by Le Cordon Bleu in London on 13 October.
The final five are Stefan Wesley of The Moorings in Alderney, Laszlo Lukacs of Kirkstyle Inn and Sportsman’s Rest, Adam Hills of Fancett’s Bistro, Jacek Macienko of JM Chefs Table and Ammar Soeb Khumri of The Lovat Hotel on Loch Ness. Between them, the chefs bring experience spanning fine dining, private dining, international hospitality and island cooking, with five very different approaches to this year’s competition.
Masters of the Menu is already creating opportunities beyond the competition itself. Charlie Askew, the youngest finalist in the inaugural 2025 competition, has since joined Kraft Heinz Away From Home as Junior Development Chef. Charlie reached last year’s final while working at Wheelers Oyster Bar in Whitstable and, less than a year later, is now part of the Kraft Heinz culinary team.
Charlie said: “When I entered Masters of the Menu last year, I saw it as a chance to challenge myself and take the next step in my career. I never expected that journey would ultimately lead to me joining the Kraft Heinz Away From Home team.
“The competition gave me the chance to put myself and my food out there, learn from some brilliant people and build relationships I wouldn’t otherwise have had. It’s amazing to now be on the other side and see a new group of chefs getting that same opportunity.”
For this year’s finalists, the next stage begins with a Mentorship Day at the The Shard on 29 September, where they will work with James Cochran, Kraft Heinz development chefs and industry experts to refine their food, explore Heinz product applications and gain wider business insight.
They will then compete at CORD by Le Cordon Bleu on 13 October, presenting their food to a judging panel including James Cochran, 2025 Masters of the Menu champion Stefan Sewell, Ian Nottage, Head of Food Development at Fresh Direct, and Martin Eshelby, Culinary Director at Bidfood.
James Cochran said: “What excites me about this group is how different they all are. They come from different parts of the industry and bring very different influences to their cooking.
“The mentorship day is about challenging those ideas and helping each chef get the very best from their food before the cook-off. I’m really looking forward to seeing how they develop.”
There is also more at stake in 2026. The overall winner will receive £5,000 in cash, PR support and the opportunity to co-host an exclusive supper club with James Cochran at Mission Kitchen on 19 November. The runner-up will receive £1,000, while the chefs finishing third, fourth and fifth will each receive £500.
Tom Franklin, UK and Ireland Kraft Heinz Away From Home Director, said: “Reaching the final of Masters of the Menu is a huge achievement and these five chefs represent exactly what we created the competition to celebrate: talented people working within independent foodservice who deserve a bigger platform for their food, ideas and ambition.
“We saw first-hand in year one how much value the competition can create beyond the kitchen, from building confidence and raising a chef’s profile to opening up new career opportunities. Charlie’s journey is a brilliant example of that. It’s why we’ve continued to invest in Masters of the Menu for 2026, with a bigger prize and an even stronger programme of mentorship. We can’t wait to see what this year’s final five go on to achieve.”
The Masters of the Menu 2026 winner will be crowned at CORD by Le Cordon Bleu on 13 October.
Follow the competition at @kraftheinz_afhuk.
Compass introduces Cadet Force Adult Volunteers Policy #
_170_113.jpg)
In honour of National Cadets Week (5-11 October 2026), Compass Group UK & Ireland has introduced a Cadet Force Adult Volunteers (CFAV) Policy.
Colleagues who are Cadet Force Adult Volunteers are entitled to five days of paid leave each calendar year to undertake approved Cadet Force duties, including annual camps, training activities and authorised cadet events. This is in addition to annual leave.
Along with reinforcing Compass’ long-standing commitment to the Armed Forces community, this new policy recognises the valuable contribution made by Cadet Force Adult Volunteers, who volunteer their time to support and inspire the next generation.
As a proud holder of the Defence Employer Recognition Scheme (ERS) Gold Award, Compass is dedicated to supporting the Armed Forces community including veterans, reservists, military spouses, service families and Cadet Force Adult Volunteers - through practical workplace policies and inclusive employment practices.
This follows successful initiatives including Compass’ Reservist Policy and Spouses Policy - both of which were designed to provide practical support for colleagues connected to the Armed Forces community.
With over 1000 reservists, veterans, spouses, Cadet Force Adult Volunteers and military families employed throughout the business, Compass continues to lead in supporting the military community with innovative, meaningful activities, guided by its Armed Forces Committee.
Andrew Davies, Cadet Force Adult Volunteer Instructor and Head Chef within an ESS site, said: “As a Cadet Force Adult Volunteer instructor, I am really pleased to see Compass introduce this policy. It recognises the time, commitment and pride that goes into supporting young people through the cadet movement, while also giving colleagues practical support to balance their volunteering with their work. For me, this policy shows that Compass truly values the skills, dedication and positive impact that Cadet Force Adult Volunteers bring - not only to Cadets, but also back into the workplace.”
Angela Lewis, Co-Chair, Compass Armed Forces Network and Strategic Relationship and Contract Governance Solution Lead, ESS, said: “I am delighted that we have been able to introduce this new Cadet Force Adult Volunteers Policy, our third dedicated policy supporting our Armed Forces community. Cadet Force Adult Volunteers play a vital role in developing young people and helping them build confidence, leadership and resilience. By providing up to five additional days of paid leave, we are giving our colleagues the opportunity to continue making a difference in their communities while demonstrating our commitment as a forces-friendly employer.”
Sodexo strengthens its workplace offering in the UK with the acquisition of Olive Catering #
Sodexo has strengthened its workplace and food services offering with the acquisition of Olive, one of the UK's leading independent catering businesses.
Founded in 2004, Olive, is based in Atherstone, Warwickshire, and has grown year on year to establish a strong business and reputation through its client-first approach, culinary expertise, long-standing relationships and commitment to quality. The business employs around 1,000 team members across the UK and provides tailored, on-site catering services to approximately 150 contract clients.
Olive has a strong food concept and complements Sodexo’s workplace go to market strategy and existing brand portfolio. Together, the two organisations will bring broader capabilities, increased innovation and enhanced workplace dining experiences.
Jean Renton, CEO, Sodexo UK & Ireland, said: “I am excited to welcome Olive to Sodexo to enable both brands to achieve an accelerated growth ambition. We have a strong and shared philosophy: putting clients first, supporting our teams to excel, and using food and hospitality to delight our consumers and create a positive impact. Olive has built an exceptional business with a strong reputation, long-standing client relationships and a culture that closely mirrors our own. Together, we can now build on these strengths to provide an exceptional workplace offer to the market.”
Olive Co- Founders, Sally-Ann Bradley, Andrew Norrie and Damon Brown, said: "As we considered the future of Olive, it was important that we found a partner that genuinely understands and values what has made our business successful. In Sodexo we have found an organisation that shares our values, respects our culture and has the scale, expertise and ambition. Joining Sodexo creates new opportunities for our team members and clients and provides a strong platform for sustainable long-term growth."
Both businesses are now working on a smooth transition to ensure clients, team members, suppliers and partners continue to receive the service excellence they know and expect.
Elior UK to deliver catering and retail services at Whittington Hospital in multi-year partnership #
_128_170.jpg)
Elior UK has secured a multi-year partnership with Whittington Health NHS Trust to deliver catering and retail services at Whittington Hospital in North London. The contract caterer will manage the hospital’s food court, Whittington Court.
The partnership includes a new lineup of outlets within Whittington Court – the N19 staff restaurant, Wild Green Deli, Cahoots Coffee, a separate coffee pod serving Costa coffee, and a retail shop. Elior has also introduced smart vending machines throughout the hospital and supported a refurbishment of its main courtyard, which now offers staff, patients and visitors a destination for relaxing and socialising.
Elior worked closely with hospital stakeholders to shape its new offer, with the refurbishments deliberately building on Whittington’s existing dementia-friendly design approach. Customers can support Whittington Hospital Charity at Cahoots Coffee by rounding up their bill at checkout and buying dedicated merchandise. This space also has labelled ‘Chatter & Natter’ tables, delivered in partnership with The Chatty Cafe Scheme to help combat loneliness.
To recognise the partnership, the contract caterer recently hosted an opening event for senior Trust stakeholders and hospital staff. Guests were invited to tour the revamped food court, sample new dishes and attend the official ribbon-cutting ceremony.
Michal Seal, CEO, Elior UK, said: “We see this partnership as a chance to demonstrate what great catering and retail services can look like in a healthcare environment. Our market-leading approach brings innovation, insight and fresh thinking together to create spaces and services that deliver real value for patients, staff and visitors. By working alongside the Trust as a strategic partner, we are delivering a service that sets a new standard for hospital catering.”
On-the-go champions: NIQ's FastTrack reveals British consumers' top brands #
Exclusive new research from NIQ unveils the top-performing brands in Britain’s competitive on-the-go sector.
The rankings come from FastTrack, a consumer research tool launched to analyse attitudes to the country’s top Quick Service Restaurant (QSR), coffee and dessert operators. Powered by CGA intelligence and based on a bi-annual survey of 3,500 nationally representative consumers, it provides deep insights into attitudes, behaviours and perceptions that help operators and suppliers measure their performance and improve brand reputation and sales.
Tortilla on top
The FastTrack lists are based on a variety of metrics and KPIs including satisfaction and the quality of food, drink and service. The flagship rankings for dine-in visits are topped by Tortilla, the Mexico-California style burrito and taco operator with around 80 locations around the UK. Second on the list is Pepe’s Piri Piri, a fast chicken brand with around 250 sites. Third is London-based healthy eating concept Tossed.
The top five brands are completed by dessert specialist Creams and fast-growing US-based fried chicken operator Popeyes.
Best for food, drink and service
The new FastTrack solution provides many more breakdowns of consumers’ favourite on-the-go brands by various aspects of their operations. Tortilla also ranks highest for satisfaction with food, ahead of Italian brand Coco di Mama and Asian concept Wasabi. Creams, Costa Coffee and Popeyes get the best marks for drinks, and Wendy’s, Barburrito and Tortilla are the top three scorers on service.
Elsewhere in the dine-in rankings, Tossed is rated best for value for money, ahead of Dixy Chicken and Tortilla. Millie’s Cookies and Archie’s are among the other brands scoring high on this metric.
Revisits and recommendations
FastTrack also scores operators on the important questions of whether guests will return or tell others about their experiences. The top trio for likelihood to revisit are all large operators: Greggs, McDonald’s and Pepe’s Piri Piri. Pho, Tossed and Greggs lead the chart for likelihood to recommend.
Domino’s delivers best
FastTrack provides separate rankings of consumers’ perceptions of delivery and takeaway operations. Pizza giant Domino’s tops these overall rankings, ahead of Wendy’s and Greggs. Domino’s also scores best for ease of ordering, while Wendy’s leads the way for both quality and value for money.
Other top performers in the delivery and takeaway channels include Archie’s and Costa Coffee, which generate the highest satisfaction on food and drinks respectively. Subway is the brand that is most likely to earn reorders, while Treatz is first on consumers’ likelihood to recommend.
Discover more
NIQ’s research provides even deeper dives into consumers’ attitudes to aspects of food and drink including taste, freshness, presentation and portion size, to help brands understand their points of appeal and areas for improvement. The analysis helps businesses identify the best ways to engage current and potential consumers, benchmark their performance against competitors and understand where and how they can win. FastTrack complements other consumer research solutions from NIQ, including BrandTrack and PubTrack.
Megan Hopkins, senior client manager at NIQ, said: “With consumers’ habits changing fast, the on-the-go sector has become a very complex space. Expectations of quality, value and convenience are higher than ever, and the surging popularity of deliveries has added a new dimension to operations. In this rapidly changing landscape, it’s vital for brands and their suppliers to know precisely how consumers feel about all aspects of their offer, and to pinpoint their strengths and weaknesses. Our FastTrack rankings and insights provide the starting point for strategies to help all stakeholders succeed in this dynamic but ultra-competitive sector.”
To learn more about the FastTrack solution, contact the NIQ experts.
Chefs take to the stage for Compass Chef of the Year Competition #
_170_114.jpg)
The prestigious Compass Chef of the Year Competition has taken place (Monday 5th October 2026), with Blaine Shannon, ESS, named Senior Chef of the Year and Jamie Kennerley-Bradshaw, ESS, taking the title of Junior Chef of the Year.
The culinary contest was held as part of The Catering Innovation Show at the Business Design Centre in Islington and was conducted live, in a public-facing arena for the first time since 2018. Now in its 26th year, the annual competition showcases the company’s best-in-class culinary talent alongside an opportunity for learning, development and networking.
All 20 candidates were tasked with impressing the expert line-up of judges, which included last year’s Senior Chef of the Year winner, Lee Redman; Chef Steve Munkley MBE; and Michel Roux Jr.
The winners were announced as:
Senior Chef of the Year (chefs in the position of Sous Chef and above)
Gold - Blaine Shannon - ESS
Silver – Dang Pham - Restaurant Associates
Bronze - Rishi Patel - Levy
Junior Chef of the Year (chefs in the position of Chef de Partie level or below)
Gold – Jamie Kennerley-Bradshaw - ESS
Silver – Alex Barnes - Vacherin
Bronze - Fernando Carmeluti - Ireland
For the Senior Chef of the Year competition, all ten participants had two and a half hours to create a three-course meal using the contents of a mystery basket that they were informed about two days in advance. Menus were required to include a plant-based starter, a main course and a dessert.
Blaine’s meal included pearl barley risotto, with an onion soubise. His main course was monkfish, with squash, mushrooms and chicken butter sauce. Dessert was a mouthwatering carrot cake, with mozzarella cream and candied parsnip alongside pickled pear.
Meanwhile, the ten Junior Chef of the Year competitors had two hours to create a two-course meal consisting of a main course and dessert. As with the Senior Chefs, they were tasked with creating their menu using the contents of a mystery basket that they were told about two days in advance.
Jamie’s meal included a main course of chicken and mushroom ballotine, chicken and leek pie with pomme puree, braised carrot and leeks with chicken velouté. For dessert he created dark chocolate chip madeleines with toasted lemon sabayon and poached berries.
The competition is judged on several factors including the sustainability aspects of the dishes, such as seasonality and keeping food waste to a minimum. The mystery box element was set to challenge competitors to demonstrate creativity, skill and culinary innovation using seasonal produce alongside a pantry of herbs, spices and vegetables. The winners will now be taken on a culinary tour in Europe.
Senior Chef of the Year winner, Blaine Shannon said: “It was brilliant to take part in this event and to be named the overall winner. It was an intense, but fantastic experience and I loved being part of a live event. I worked hard to perfect my skills and this is testament to all that hard work paying off.”
Junior Chef of the Year winner, Jamie Kennerley-Bradshaw added: "Being named Compass' Junior Chef of the Year is a huge achievement and one that means a lot to me. The competition has helped me grow both personally and professionally, and it's inspired me to keep learning, developing my skills and striving for excellence in everything I do. Thanks to everyone who has helped me so far on my career journey."
Nick Vadis, Chief Culinary Officer at Foodbuy Group and Culinary Director at Compass Group UK & Ireland said: “This is always one of our biggest and best events of the year, and it was fantastic to see it back in a public arena for the first time since 2018. Our chefs learn so much from the experience, and it’s a brilliant opportunity for them to showcase their skills.
“Massive congratulations to Blaine and Jamie, who were both very worthy winners, and well done to all of our finalists. There was some incredible cooking on display and I was proud to see such a great demonstration of our culinary talent.
“We were also honoured to have the esteemed chefs, Steve Munkley MBE and Michel Roux Jr on our judging panel this year, as well as our very own Lee. We’re very grateful to them for their time and expertise.”
Introducing UltiMeat - smarter protein for a changing world #
QuornPro and family-run butcher William White Meats have worked together to launch UltiMeat®, a new range combining beef and Quorn mycoprotein for the foodservice industry.
The UltiMeat range, currently listed in Brakes, was developed to help foodservice operators meet growing demand for lower-carbon, cost-effective menu options without compromising on flavour, texture or kitchen performance. Products include two burgers (57g and 114g), meatballs and mince.
The range was created through a close collaboration between William White Meats and the QuornPro Chef teams, beginning with initial concept meetings and extensive tabletop sampling to refine flavour, texture and cooking performance before scaling recipes into full production.
By combining responsibly sourced beef with Quorn’s mycoprotein, the range delivers up to 40% lower carbon footprint[1], cook loss of just 5% compared to 18% for standard beef, lower saturated fat, added fibre and fewer calories - giving operators a straightforward route to improving yield, margin and sustainability credentials simultaneously.
The range has recently secured the seal of approval from professional chefs, with all products entered into the Craft Guild of Chefs Product Endorsement Programme successfully passing its independent testing.
The UltiMeat 114g Burger, Meatballs and Mince, impressed chefs with their appearance, moisture retention, minimal shrinkage and versatility – earning all three the right to carry the Craft Guild of Chefs Approved Product badge.
Mark Wetherill, Culinary Director at QuornPro, said: “We created UltiMeat with William White Meats to give chefs and operators another way to approach protein – one that can work in familiar, much-loved dishes without asking diners to compromise on the eating experience.
“That’s why having the range independently tested by working chefs is so valuable. They understand what a product needs to deliver in a busy foodservice kitchen, from how it performs during cooking to how it looks and tastes on the plate.“To have all three products tested achieve Craft Guild of Chefs approval is a fantastic endorsement of what the range can offer operators.”
Find out more here
Sodexo hosts leaders to explore how business can help tackle barriers to social mobility #
Sodexo UK & Ireland welcomed senior leaders to London for a King's Seeing is Believing visit with Business in the Community (BITC), bringing organisations together to see first-hand the barriers that can limit social mobility and to explore how business can help create greater opportunity.
Hosted by Jean Renton, Chief Executive Officer of Sodexo UK & Ireland, the visit examined how challenges such as poverty, education inequality, housing insecurity and limited access to good work can prevent people from reaching their full potential.
Representatives from organisations including Atos, DLA Piper, Hogan Lovells, BDO, London School of Economics, KPMG and The Purpose Coalition joined the visit to hear directly from community organisations and individuals with lived experience of the challenges affecting social mobility.
Delegates gained a deeper understanding of the need for a joined-up approach to improving social mobility, and the role businesses have in this through visits and discussions with several of Sodexo’s charity partners which work across education, employability, food insecurity and homelessness support. The charities were:
The Switch – a charity helping children and young people develop the skills, confidence, and aspirations needed to access careers through employability, career awareness, mentoring, volunteering, and work experience programmes.
Oasis UK – a charity working to create inclusive communities where everyone can reach their full potential through high-quality education and healthcare for those in need.
Trussell – a charity providing emergency food and practical support to people experiencing financial hardship and hunger.
Change Please – a charity focusing on providing skills, confidence, income, and ongoing support to those experiencing homelessness to help them achieve long-term stability and independence. Through barista training academies, participants receive professional training, paid work opportunities, and a range of wraparound support services to address the barriers preventing them from securing long-term employment.
The visit reflects Sodexo's commitment to supporting people and strengthening places through creating pathways into employment, developing skills and working in partnership with organisations that help individuals overcome barriers to opportunity.
Jean Renton, Chief Executive Officer of Sodexo UK & Ireland, said: “At Sodexo, our ambition is to support people and strengthen places. Visits like this are a powerful reminder of the challenges many people face, but also of the determination, expertise and partnership making a real difference every day.
“Creating stronger communities means helping people access the foundations they need to thrive, whether that is food security, education, skills or meaningful employment. These issues are often deeply connected and addressing them requires joined-up solutions.
“The King's Seeing is Believing programme brings these challenges to life in a way that no report or statistic can. Hearing first-hand from people who rely on vital support services creates greater understanding, strengthens our resolve to tackle inequality and helps us identify where we can have the greatest impact.
“By working together across business, charities, communities and government, we can break down barriers, create opportunities and build a more resilient future for everyone.”
Ndidi Okezie OBE, Chief Executive of Business in the Community, added, “Talent is everywhere, but opportunity is not. Too many people still face barriers shaped by where they grow up, the networks around them, and the pathways available into good work. If we are serious about improving social mobility, business must move beyond good intentions and act with greater focus, urgency, and collective ambition.
“BITC exists to help turn that ambition into action. Our role is to bring businesses together, connect them with communities and organisations closest to the issues, and create the conditions for practical, place-based change. By helping employers listen, learn, and collaborate, we can reduce duplication, scale what works, and open up clearer routes into skills, employment, and progression.”
The King’s Seeing is Believing programme was established by the then Prince of Wales in 1990. The programme, supported by Salesforce and Linklaters LLP, connects business leaders with communities by taking business leaders out into communities and inspiring them to come up with impactful solutions to the challenges they face.
To date, over 25,000 business leaders have taken part in the King’s Seeing is Believing programme which has led to many initiatives being set up including Career Ready, Ban the Box, and mentoring circles in collaboration with the Department for Work and Pensions.
Company of Cooks is the new food, drink and events partner for London’s Apothecaries’ Hall #
Company of Cooks is proud to announce that it is the new food, drink and events partner for Apothecaries’ Hall, the oldest surviving Livery Hall in the City of London and home to the Society of Apothecaries.
The three-year deal will see the Company of Cooks team bring its innovative approach and Livery Hall expertise to events at the spectacular 17th century Hall, which boasts four stunning spaces, including a beautiful courtyard. Events range from internal Society and Livery events to external commercial events, such as seasonal parties and corporate meetings and events.
With a commitment to unlocking the full commercial potential of each space, a dedicated on-site event seller will be introduced, supported by eve, Company of Cooks’ sister brand that specialises in event sales, marketing and management.
As well as its strong experience and reputation within the Livery arena, Company of Cooks stood out in the competitive tender for its commitment to sustainability and community. This includes the London Larder, which puts local artisan suppliers at the heart of the menu, and its partnership with Luminary Bakery, the social enterprise that supports and empowers London’s most disadvantaged women to thrive through skills development and meaningful employment.
Andrew Bapniah, Operations Director for Company of Cooks, said: “We’re delighted to be the new exclusive food, drink and events partner for the Society of Apothecaries at Apothecaries’ Hall and to welcome the stunning venue into our portfolio of London Livery Halls. Apothecaries’ Hall is steeped in history, and we’re excited to have the honour of showcasing this important heritage venue through memorable events and hospitality experiences.
“We’re experienced in working with Livery Halls and we share the Society’s vision of unlocking the full commercial opportunities that Apothecaries’ Hall holds. We will do this in a way that reflects today’s event market, whilst always being mindful and respectful of the venue and the traditions and workings of London’s Livery Halls, as well as the local community we operate within. The team is excited about the future of our partnership and Apothecaries’ Hall.”
Nick Royle, the Society of Apothecaries’ Chief Executive Officer, was delighted to welcome Company of Cooks to Apothecaries Hall: “Company of Cooks has a fantastic reputation across the City of London, and our many clients will be excited to work with them. We’re very proud of our reputation as an exceptional venue, and Company of Cooks fits that profile very well.”
Sodexo recognised for social impact leadership through to operational excellence #
This autumn Sodexo UK & Ireland has been recognised at a number of industry awards covering its leadership in driving social mobility, commitment to nurturing talent and delivering exceptional experiences for its clients across different sectors.
Sodexo won the Leadership of the Year award at the annual Social Mobility Awards, held on 6 October. It was recognised for embedding inclusive recruitment and progression into its core business model using the scale of 30,000 colleagues to both deliver impact and reshape employer practice. Through initiatives such as Starting Fresh and inclusive talent pathways, Sodexo is creating direct access to employment and progression for underrepresented groups.
Sodexo’s Culinary Academy was highly commended at the awards in the Progressive Programme category.
Sodexo also celebrated with two wins at the 2026 Foodservice Cateys, Sodexo Live! group executive development chef Ian Page won Chef of the Year and Laura Moorcroft, regional support manager for Sodexo at Colchester Garrison was awarded the Extra Mile award for developing a partnership with Essex Cares, a local charity which supports people with learning disabilities, autism and other neurodivergent conditions and creating positive, inclusive and enriching workplace experiences for young people with special educational needs and disabilities, providing them with genuine routes to employment.
Last week Gary Broadhurst, contract retail development chef at Colchester Garrison won Higher Apprentice of the Year at the East of England regional final of the National Apprenticeship Awards. Gary now progresses into the National final.
Over the last month Sodexo teams have received recognition for delivering operational excellence for the company’s clients. This has included:
HMP Peterborough: Accredited Trainer of the Year at the 2026 British Institute of Cleaning Science (BICSc) Awards. The new Cleaning Academy has supported around 160 prisoners achieve a BICSc qualification in the past 18 months which will help improve their employability on release.
Sodexo Health & Care: Best Workplace Performance & Transformation Award at the FM Awards UK for a brand-new digital restaurant concept at Colchester Hospital which has dramatically improved satisfaction, reduced queues and enhanced staff wellbeing;
demonstrating how FM innovation unlocks time, performance, and better outcomes for frontline NHS teams.
Sodexo Corporate Services and Circles celebrated winning the Customer Experience Award alongside a client at the British Council for Offices (BCO) National Awards 2026.
Bill Buchan, HR Director, Sodexo UK & Ireland said: “At Sodexo, our people are our greatest strength, and these awards showcase the impact they make every day. From helping individuals overcome barriers to employment and progression, to delivering innovative solutions and exceptional service for our clients, our teams consistently live our values in action. Their commitment to improving quality of life, supporting communities and creating better everyday experiences for those we serve is what makes recognitions like these so meaningful. We couldn't be prouder of what they have achieved together.”