Members’ News

April 2026

Sodexo modernises food services at Ipswich Hospital with new Kitchen Works restaurant #

Sodexo is continuing to roll out its global Kitchen Works restaurant brand with the launch of a second outlet at East Suffolk & North Essex NHS Foundation Trust, marking another milestone one year on from mobilising the contract.
 
Sodexo has unveiled the fully refurbished Kitchen Works restaurant at Ipswich Hospital, introducing a modern dining space incorporating new digital ordering services, to provide busy time-pressed frontline staff, visitors and patients with an enhanced, convenience‑led food services experience.
 
The Kitchen Works restaurant now provides a warm, welcoming, ergonomically-designed dining space featuring different seating options including traditional tables and chairs to soft‑seating areas and relaxation zones.
 
Sodexo has also introduced a new digital ordering service which speeds up service and provides convenience and flexibility to customers who can order in advance via an app. The restaurant design has been carefully considered to minimise queuing and waiting times.

The restaurant serves freshly cooked hot meals with menus including a wide range of dishes, including vegetarian options, and smaller meal options such as salads and jacket potatoes. In addition to this core offering Sodexo will also be providing cook-to-order specials and regular global street food concepts.

An extensive grab and go range has also been introduced and a full selection of hot and cold drinks is on offer including coffee supplied by Combat2Coffee, an Ipswich-based social enterprise and existing supply partner to Sodexo.
 
Rob Jepson, CEO Health & Care at Sodexo UK & Ireland said: “Careful consideration has been made in the redesign of the restaurant to ensure hard-working healthcare teams can take the time to rest and refuel. The new Kitchen Works restaurant provides a comfortable, relaxing environment and has been designed to give time back to people while delivering high‑quality, affordable food options, enabling us to deliver on our promise of ‘good food made easy’.”
 
East Suffolk and North Essex NHS Foundation Trust appointed Sodexo Health & Care as its soft facilities management services partner following the decision to move to a single, consistent approach across all its sites with one partner. These services include catering, housekeeping, cleaning, portering and security.

Sodexo has invested £1million in upgrading the catering and dining facilities at both Ipswich Hospital and Colchester Hospital, the Trust’s other acute hospital where a Kitchen Works restaurant opened in September 2025, to improve the workplace experience for frontline clinical teams, patients and visitors.

Northern Bloc made a bold return to HRC #

Northern Bloc made a bold return to HRC this year, bringing chef-led ice cream to the forefront of the hospitality conversation. Known for pushing boundaries with flavour, quality, and creativity, the Leeds-based brand will showcase its latest range alongside an exclusive flavour, designed to inspire operators across foodservice, hotel, and catering sectors.

Visitors to the stand got more than just a scoop. From innovative seasonal flavours to commercially driven solutions, Northern Bloc demonstrated how ice cream can elevate menus, drive incremental revenue, and create memorable guest experiences. With a focus on collaboration and category growth, the team offered tastings, insights, and a first look at upcoming NPD set to land later this year.

Maggi® Professional crowns two winners in culinary MAGGI®cians competition #

MAGGI® Professional is delighted to announce the winners of its nationwide search for two standout chefs to become the Culinary MAGGI®cians of 2026.

Following an inspiring competition celebrating the unsung heroes of flavour across the UK’s independent food scene, Hakeem Syed from Duda Diner and Lourisha McGowan from Caribbean Fix have taken the title after being visited by mystery diners in search of the best MAGGI® inspired dish across the nation.

The one-of-a-kind competition called on chefs to showcase how they make magic with MAGGI®, whether through bold flavour twists, inventive seasoning techniques or clever time-saving kitchen hacks. Entries from across the country demonstrated exceptional creativity, skill and passion, with shortlisted finalists visited by mystery diners who ordered and judged their featured MAGGI® dish.

Hakeem wowed the judges with a signature Duda Diner creation. Duda Burger is a juicy, messy Malaysian-style burger that brings together bold flavours and comforting nostalgia. Each beef patty is seasoned and brushed with MAGGI® Liquid Seasoning, giving it that deep umami edge and irresistible aroma as it grills.

Lourisha secured her win with her best-selling Jamaican Oxtail Stew, slow-braised to perfection, rich with deep Caribbean flavours and melt-in-your-mouth tenderness. The oxtail is marinated overnight with fresh herbs, spices, and MAGGI® Liquid Seasoning to enhance its savoury depth and create a balanced umami base.

The campaign was designed to celebrate chefs working behind the scenes to deliver bold flavours, inventive techniques, and time-saving kitchen solutions.

The winning restaurants have won a professional PR package which includes a venue photo shoot- perfect for social media promotion, PR and marketing, and PR for their venue, plus £300 worth of MAGGI® products.

Nestle Professionals development chef, Paul Hawkins says: “MAGGI® has long been a trusted partner in Professional kitchens, allowing chefs to create a little magic in every dish. It’s inspiring to see so many creative ways chefs are using MAGGIi® products to innovate and push culinary boundaries.

This year’s winners truly showcased great balance of flavour, incredible taste, stunning presentation, and inventive twists on local classics, it’s so important we support and shine a spotlight on the incredible work independent chefs are doing, they’re the heart of our food culture.”
 
“Winning the culinary MAGGI®cians competition has been an incredible moment for me and has given me the confidence to showcase the flavours I grew up with. In my brown stew chicken, with all the herbs and spice MAGGIi® brings that rich savoury flavour that ties everything together and really makes the dish come alive.” - Lourisha McGowan from Caribbean Fix

“Being recognised in the competition means a huge amount to me. It’s been a fantastic platform to showcase my cooking and the flavours I love to work with. I always use MAGGIi® in my kitchen so having the opportunity to work more closely with the brand was amazing” - Hakeem Syed from Duda Diner

For more information on the competition please visit: https://www.nestleprofessional.co.uk/competitions/maggician-2025 

Dynamic Earth chooses Company of Cooks as its first catering and hospitality partner #

Company of Cooks is proud to announce that it’s been appointed Dynamic Earth’s inaugural catering and hospitality partner in a five-year deal worth £11.5million.

This is the first time Edinburgh’s only Science Centre and Planetarium has outsourced its visitor and event catering and the collaboration with Company of Cooks will see the expansion and enrichment of the hospitality offer and experience.

The visitor experience is set to be enhanced with a refreshed visitor café, Core, that will showcase Scottish producers in a family-friendly space with menus and offers that reflect and complement the attraction’s learning programmes and exhibitions.

Event guests will also benefit from the team’s talent and creativity as it applies its event catering specialism to the programme of public and private events, ranging from conferences to gala dinners and weddings.

Following a competitive tender process, Company of Cooks stood out for its values that support those of the charity dedicated to inspiring people to understand and protect our planet. This included its commitment to responsible sourcing and sustainability and expertise in creating bespoke visitor and event hospitality experiences that use food to tell a story, enhance learning programmes and exhibitions and support the community.

Kevin Simpson, Regional Director, Company of Cooks, said: “Company of Cooks is delighted to be awarded the contract for the catering and hospitality services at Dynamic Earth, following an in-depth tender process. Dynamic Earth is a world class science centre and we’re proud to have been chosen as its partner. We look forward to developing the visitor and event catering provision to drive revenue, improve the customer experience and to support Dynamic Earth’s charitable objectives. This contract win also supports our ambition to grow our Scottish portfolio.”

Suzie Holligan, Director of Visitor Experience and Events, Dynamic Earth, added: “Food and hospitality play a fundamental role in shaping the overall visitor journey at Dynamic Earth, so finding the right partner for this next chapter meant a great deal to us. I’m genuinely delighted that Company of Cooks shone throughout the tender process - not just through its creativity, but through an approach that truly reflects our values and supports our mission. Their commitment to sustainability, community engagement and storytelling through food resonates so naturally with the work we deliver across our exhibitions and learning programmes. We’re really excited to work together to enhance this experience - from refreshed café and events catering to menus that champion Scottish producers. This partnership feels like an important and inspiring step forward for Dynamic Earth, and we’re very much looking forward to collaborating with the Company of Cooks team as it begins.”

Delphis Eco confirmed as Ecological Hygiene Partner for International Salon Culinaire at HRC 2026 #

Certified B Corp, Delphis Eco has announced that it will return as the Ecological Hygiene Partner for International Salon Culinaire, for the third year running. The prestigious culinary competition forms part of Hotel, Restaurant and Catering Show (HRC), taking place at ExCeL London from 30 March to 1 April 2026.
 
HRC is the UK’s leading trade event for hospitality and foodservice and returns as part of Food, Drink & Hospitality Week. More than 30,000 visitors are expected to attend, discovering the latest products and solutions from over 1,500 food, drink and hospitality suppliers, alongside insight and inspiration from industry leaders.
 
The ongoing partnership underlines the increasing importance placed by the hospitality sector on sustainable and ecological hygiene solutions. Delphis Eco products will once again be centre stage across International Salon Culinaire, while Mark Jankovich, Founder and CEO of Delphis Eco, will join the panel of over 100 competition judges, assessing competitors from a hygiene perspective.
 
Across the three days of competition, Mark will present a Best-in-Class Hygiene Award at the conclusion of each category, recognising exceptional hygiene standards alongside culinary excellence. Winners will also receive a selection of Delphis Eco products to take home.
 
International Salon Culinaire is the UK’s largest and most prestigious programme of live culinary competitions, attracting leading hotel and catering businesses from around the world. It provides a powerful platform for chefs at every stage of their career to showcase the extraordinary skill, creativity and professionalism within the hospitality industry.
 
The 600 competing chefs will use a range of Delphis Eco products throughout the competitions, including Anti-Bacterial Sanitiser, Super Active Washing Up Liquid, Foaming Oven Cleaner and Anti-Bacterial Hand Soap. In addition, Delphis Eco Anti-Bacterial Sanitiser dispensers will be positioned strategically across the wider HRC show floor for visitors and exhibitors to use.
 
Mark Jankovich, Founder and CEO of Delphis Eco, commented:
 
“We are incredibly proud to return as the Ecological Hygiene Partner for International Salon Culinaire at HRC. This collaboration continues to highlight a fundamental shift in perceptions around ecological cleaning, proving that sustainable choices do not compromise on performance.
 
“We are delighted that chefs competing at the highest level will not only demonstrate outstanding culinary skill but also excellence in hygiene - a cornerstone of every successful kitchen. As the saying goes, you can’t cook if you can’t clean. By putting hygiene and sustainability at the forefront, International Salon Culinaire is helping to shape the future of professional kitchens.”
 
British-made Delphis Eco products are increasingly adopted by hotels, restaurants and foodservice operators seeking the most sustainable hygiene solutions available. The company is recognised as best-in-class for environmentally responsible cleaning, using plant-based, vegan and biodegradable formulations alongside 100% recycled plastic packaging - a category-defining innovation pioneered by Delphis Eco as the first to market in Europe.

QuornPro launches expert-led talk to help caterers navigate the Ultra-Processed Foods debate #

QuornPro has launched an expert-led talk designed to help caterers better understand ultra-processed foods (UPFs) – and confidently explain why not all UPFs are an area of concern.
 
With the term “ultra-processed food” dominating headlines and sparking questions from parents, teachers, patients and catering teams alike, the session brings together leading voices in nutrition and foodservice to provide clarity, context and practical communication tips.
 
The 45-minute, conversation features Dr Emma Derbyshire PhD, Public Health Nutritionist and CEO of Nutritional Insight, Kelly Worthy, Global Foodservice Controller at QuornPro and Tess Kelly, Policy & Partnerships Lead at Quorn
 
The  session sets out to educate QuornPro customers on the nutritional benefits of Quorn mycoprotein, to break down myths surrounding UPFs, and to provide simple, practical guidance on how operators can communicate this with their customers.
 
Bringing nuance to the UPF conversation
 
During the discussion, Dr Derbyshire explains the origins of the NOVA classification system and highlights that there is no universally agreed definition of UPFs. She notes that much of the evidence linking UPFs and health outcomes is observational and that UK dietary guidance continues to focus on overall dietary patterns, such as those outlined in the Eatwell Guide.
 
The session also explores how foods as varied as baked beans, wholemeal bread, tofu and mycoprotein can fall into the same UPF category as confectionery and sugary drinks under certain systems – underlining the need to look beyond processing alone and consider overall nutritional profile.
 
Importantly for caterers, the talk clarifies the distinction between the NOVA classification and the UK Nutrient Profiling Model (NPM), which assesses foods based on their nutrient content per 100g and underpins High in Fat, Sugar and Salt (HFSS) policy.
 
On this point, Tess explained that good nutrition is a crucial factor for Quorn. She said, “Something that I'm really proud of is that across our Quorn portfolio, 95% are classed as non HFSS. That’s remarkable and for me, it really shows our dedication to our health research and translating all those great benefits through into our actual product range.”
 
Explaining what Quorn really is
 
A key focus of the talk is helping operators clearly explain what Quorn is and how it is made. Kelly Worthy Global Foodservice Controller at QuornPro explained Quorn’s key ingredient, mycoprotein, is a complete protein made from the naturally occurring fungus Fusarium venenatum and grown using fermentation – a process comparable to that used in bread, yoghurt or beer production.
 
The session also highlights that Quorn mycoprotein is:
 
A complete whole protein containing all nine essential amino acids
High in fibre, providing around 6g per 100g
Low in saturated fat and cholesterol-free
Backed by more than 40 years of research into mycoprotein including clinical trials demonstrating benefits for cholesterol reduction, blood glucose markers and muscle protein synthesis. 
“Isn’t Quorn a UPF?”
 
The talk tackles head-on one of the most common questions from customers: is Quorn an ultra-processed food?
 
As Kelly explains: “Our products do go through a level of processing, however the UPF term simply reflects the method of production, not the nutritional value of the finished product. Quorn mycoprotein is high in protein and fibre, low in saturated fat, cholesterol-free and recognised in UK Eatwell Guide.”  
 
The session also reinforces that processing exists for a reason and that some processed foods – including fortified cereals, gluten-free products and medical nutrition products – fulfil important nutritional roles.
 
Tess added: “I would love to see the conversation start to move into a more positive space of what we should be including in our diet, rather than creating a lot of anxiety for people about what they should avoid.”
 
Supporting confident conversations
 
As Emma commented: “The key thing to remember is that not all processed foods are created equal.”
 
Operators are encouraged to look at the nutritional profile, scientific evidence and the role of ingredients within a balanced diet – rather than relying on headlines alone.
 
Tess concluded: “When customers ask about UPFs, be open, be honest, and explain why you’ve chosen Quorn – keep to the facts rather than the sensational headlines or misinformation we are exposed to at the moment. It’s important that we talk more about responsible food processing, and how we can help serve food that's ultimately better for people and the planets, which is our purpose as a brand.”
 
The full recording is available on QuornPro’s YouTube channel –
 
https://www.youtube.com/watch?v=xGZeez5zogk&feature=youtu.be

Bestway Retail Showcase 2026 set to return bigger and bolder with 'World Cup Ready' Focus #

Bestway Retail, part of Bestway Wholesale, the UK’s largest independent food and drink wholesaler, has confirmed the return of its flagship Retail Showcase 2026, promising its most impactful event to date as it brings together retailers, suppliers and industry experts for a day of insight, innovation and commercial opportunity.

Taking place at the Coventry Building Society Arena (CBS) on Thursday 14 May from 10.30am – 4.30pm, the Showcase will build on the success of previous years, with more than 700 retailers and guests expected to attend. Representatives from Bestway Retail’s leading fascias – Costcutter, best-one, Bargain Booze and Xtra Local, will be joined by prospective retailers exploring opportunities to join the network.

The annual Showcase has become a key event in the independent retail calendar, providing retailers with direct access to supplier innovation, exclusive deals and practical support to help grow their businesses.

Designed to drive growth and unlock margin opportunities, this year’s event will feature 117 supplier partners spanning off-licence, impulse, convenience and business services. The central theme for 2026, ‘World Cup Ready’, will see suppliers bringing the upcoming tournament to life through engaging stand activations, new product development (NPD) and category insight aimed at helping retailers maximise one of the biggest trading moments in the retail calendar.

Retailers can expect a highly interactive experience, with supplier stands offering games, competitions, product sampling and take-home items, alongside hundreds of exclusive on-the-day deals designed to deliver immediate commercial value. Premium partners including CCEP, Mars Wrigley, Red Bull, Diageo, Phoenix2Retail, AG Barr, Philip Morris, Budweiser Brewing Group, Suntory and Walkers PepsiCo will showcase innovation across key categories.

At the heart of the event will be the Bestway Retail Hub, providing direct access to expert support and practical guidance. Dedicated teams will be on hand to support retailers across a range of areas, including:

New Business – advising on store expansion and opportunities to join the Bestway Retail network.

Marketing – offering support across convenience and off-licence, including digital and local activation strategies.

Cash & Carry and Vans Sales – delivering operational and supply chain solutions.

Store Support – helping retailers optimise performance and prepare for key seasonal trading opportunities.

The Showcase will also place a strong emphasis on actionable insight, with guidance on core ranging and category growth, alongside the latest solutions designed to improve efficiency, reduce costs and enhance in-store performance.

Retailers attending will have the opportunity to win a range of prizes throughout the day, including a £1,000 store credit for one winner and two runner-up prizes of £500, alongside additional giveaways across the event floor.

The event will conclude with a Festival After Party offering a relaxed setting for retailers, suppliers and the Bestway team to network, celebrate and continue conversations.

Dawood Pervez, Managing Director at Bestway Wholesale, said:
“We are delighted to bring back the Bestway Retail Showcase for 2026. This event represents a significant investment in our retailer network and reflects our ongoing commitment to helping independent retailers grow, compete and succeed.
This year’s focus on being ‘World Cup Ready’ is about unlocking opportunity, giving retailers the tools, insights and inspiration they need to maximise one of the biggest trading moments in the retail calendar. The Showcase brings together our suppliers, teams and retailers to deliver real commercial value.”

He added:
“At Bestway Retail, we are committed to going beyond supply. We are here to support our retailers with the expertise, partnerships and opportunities that help them thrive, and the Showcase brings all of that together under one roof.”

Liam Hatcher MCIPD promoted to People Director for CH&CO #

In his new role, Liam will draw on his HR and operational expertise to strategically lead the People function across the contract catering and hospitality group, which employs over 9,000 people and includes the well-known brands Company of Cooks, Gather + Gather and Vacherin.

In addition, his leadership responsibilities include the Learning & Development, Internal Communications and Facilities teams.
This deserved promotion is in recognition of the incredible contribution Liam has made to CH&CO and its people over the past 13 years. Most notably and recently, this includes leading his team to deliver award-winning People transformational change initiatives that elevated best practice at every stage of the employee lifecycle. He also expertly spearheaded the People integration into Compass Group UK&I following CH&CO’s acquisition.

Liam Hatcher said: “It’s an absolute privilege to be the People Director for CH&CO. Doing the right thing by our people drives me and together with my amazing team, we’re committed to continually improving the employee experience for everyone. My career path with CH&CO has been fantastic, and I’m grateful for the support and opportunities that have helped me get where I am today. I’m very excited about the future and ensuring our people have access to the great development and career opportunities our business and industry offer is very important to me.”

Bill Toner, CH&CO’s CEO, said: “Nurturing and developing great talent and leaders from within the business is important to us, and Liam is a fantastic example of this. He started out as a brilliant operator, but when people and training took his interest, we supported his career change, and the rest, as they say, is history. He’s put in the hard work, gained qualifications through apprenticeships and proactively learned from others. Today, his impressive HR knowledge coupled with his operational background and understanding make him a brilliant People Director; one that leads with expertise, credibility and empathy. I couldn’t be prouder of Liam. He’s well regarded and trusted across the business and our people are in good hands.”

Liam’s journey with CH&CO started in operations where he quickly proved himself to be a capable, agile and valuable operator, rising rapidly to general manager roles. Despite having a very bright future as an operator, Liam developed a keen interest in people and training and took the bold decision to take his career in a new direction and became a regional trainer. He had found his vocation, and his rapid progression to People Director, which includes five promotions and four industry awards, including a coveted Acorn Award, is testament to this.

Peering into the future for FOG #

FEA to sponsor FOG Network 2026, London, 12-13 May 2026

Getting to grips with FOG (Fats, Oils and Grease) is a major issue for everyone in the foodservice industry. How to manage it? How to ensure compliance with regulations? And how to turn it from a problem into a resource? FEA is sponsoring FOG Network 2026, which will take place on 12th and 13th May at the London Museum Docklands and focuses on sewer stewardship and resource recovery.

The event is being sponsored by Thames Water and Southern Water, and run by FEA member Eco Clarity. The event is open to everyone involved in the foodservice industry with an interest in FOG, but tickets are limited so booking is essential. 

The main conference takes place on May 13th and will look at moving beyond simply trapping FOG waste as the end point and toward a fully joined-up solution. It will cover how to connect every part of the supply chain, from FOG capture and data collection through to transport, recovery and measurable outcomes. It will consider the future of FOG management – including AMP8, the water industry’s asset management plan up to 2030, and what’s needed for a greener, resilient solution. The event will combine keynote speakers, interactive workshops and insightful panel discussions.

John Cunningham is chief executive of FEA. He says, “We believe the ideal is to ensure FOG material is kept out of the sewer network and managed in a way that delivers clear environmental, operational and regulatory benefits – that’s why FOG Network 2026 is so important.”

On 12th May delegates will have the opportunity to visit the Crossness Pumping Station, one of London’s most remarkable pieces of Victorian engineering and known as ‘the Cathedral of Sewage.’ There is also a network dinner in the evening of May 12th, including ‘the ultimate FOG pub quiz’!

Tickets for the event cost from £15 to £132.72, depending on which parts of FOG Network 2026 delegates wish to attend. For information and to book tickets click here (tinyurl.com/fognetwork2026).

FEA has been working closely with the water companies for some time now to raise the FOG issue with the industry and deliver solutions.  At HRC 2026 the association arranged for Southern Water’s Blockage Buster rig to be on show, next to the FEA Member’s Spotlight Zone.  The rig demonstrates powerfully how blockages occur and the damage they can do to the sewer system, with practical help and advice on avoiding them.  You can register for a free trade pass to come and see the rig at HRC at www.hrc.co.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

Gordon Carberry wins Culinary Innovation award at Sodexo’s global sustainable chef challenge #

Gordon Carberry, a craft development chef with Sodexo Ireland has taken home the Culinary Innovation title at the Sodexo global Cook for Change! Sustainability chef challenge 2026 - a competition championing culinary excellence and a commitment to healthier, more sustainable food.
 
Cook for Change! is Sodexo’s global culinary competition and is designed to spotlight the creativity and expertise of its chefs and their central role in driving more sustainable and healthier food practices.
 
Gordon competed against eight other Sodexo chefs from Australia, Brazil, Chile, France, India, the Netherlands and the United States at a live cook off held at Rational’s purpose-built kitchen at its UK head office.
 
The Culinary Innovation award celebrates the dish that delivers a memorable taste experience while embracing innovative and sustainable approaches. His winning dish was ‘Meacan Bán’ (Irish for parsnip) and included miso glazed parsnip, gouchujang, parsnip puree, popped chickpeas, wild rice, nori, citrus plant mayonnaise and crispy parsnip skins served with parsnip and apple shrub.
 
Gordon said: “I love competing. Throughout this competition I have met chefs from across Sodexo who are creating not only amazing food, but are doing so with sustainability at the heart, whether reducing food waste by using as much of an ingredient as possible or creating more plant-forward dishes.  It has been an inspiring journey and I am proud that I have won the Culinary Innovation title using the humble, but delicious parsnip.”
 
The overall Cook for Change! 2026 champion was Robert Janse from Sodexo Netherlands for his smoked Kohlrabi with miso, white bean cream and Kombucha beurre blanc. The award for Impact at Scale went to Randall Prudden from Sodexo USA for his whole pumpkin with roasted Maitake mushroom & Mole Negro.
 
More than a competition, Cook for Change! is a true expression of Sodexo’s vision of food as a powerful lever for positive impact. It encourages chefs to explore new ways of cooking - with more plant-based ingredients, less waste, and better nutritional profiles. Cook for Change! empowers Sodexo’s chefs to act as ambassadors of a new food culture: one that supports pleasure on every plate. well-being and environmental responsibility.
 
The panel of judges included:
Frederic Anton - Meilleur Ouvrier de France and holder of 6 Michelin stars (Pré Catelan, Jules Verne, Don Juan II)
Anna Haugh - TV presenter and Executive Head Chef/owner of Myrtle Restaurant in London
Lloyd Mann, Sodexo’s Global Executive Chef
Sinead McLaughlin, Regional Corporate Chef at Rational
Jessie Sommarström, Executive Chef from Sodexo Sweden 

Anna Haugh, guest judge and Sodexo UK & Ireland’s new culinary partner said: “This competition not only focuses on creating amazing food for Sodexo’s customers but puts sustainability at the heart of it. That is something I feel really passionate about. As Sodexo’s new culinary partner for the UK and Ireland, it’s been a unique experience seeing how Sodexo is transforming food services for its clients and I’m looking forward to our continued work in the coming months.”
 
The ambition of this unique global culinary competition is to encourage creativity, champion sustainability in the kitchen and showcase Sodexo’s most talented chefs from within its culinary community on a global stage. It is the third consecutive year that a chef from Sodexo UK & Ireland has won an award at the competition, in November 2023 Sharon McConnell, from Northern Ireland, was joint winner and last year Adam Collison was named the overall winner.
 
This year’s competition was developed with a renewed format that included three regional semi-finals held last November in Chicago, Shanghai and France.  More than 500 chefs from 30 countries entered the competition.
 
The competition came to an end with a showcase event focused on food innovation and purpose.  Held for the first time in the UK, Sodexo Group CEO Thierry Delaporte and Jean Renton, CEO Sodexo UK & Ireland welcomed over 200 guests and Sodexo colleagues from around the world to the stunning Vision Hall @ Town Hall by Bottaccio, London.
 
The evening was not only a chance to celebrate the chefs who made it to the final and reveal the winners, it was a chance to focus on food innovation and purpose. Guest speaker Brent Loken, Global Food Lead Scientist for WWF provided an insightful keynote speech on the importance of driving global food systems transformation of which he is an internationally recognised advocate.
 
Guests enjoyed Sodexo’s signature hospitality, with a food showcase featuring dishes from the global chefs in partnership with Sodexo UK & Ireland’s acclaimed food brands - The Good Eating Company, Fooditude and Heritage Portfolio.  Dishes also featured hydroponic-grown ingredients produced in partnership with Square Mile Farms and Sodexo’s restaurant The Orangery TCR, home to London’s largest vertical farm.
 
Jean Renton CEO Sodexo UK & Ireland said: “The Cook for Change! competition has become a showcase of our commitment to supporting clients in evolving their food offers in response to rising consumer expectations and sustainability challenges. The nine chefs who made it through to the final are inspirational in their creativity and commitment to serving delicious, nutritious and sustainable food for our customers every day.
 
“As CEO of UK & Ireland I am proud to see Gordon win the Culinary Innovation award and as host to this fantastic event this year we have welcomed clients, partners and colleagues from across the world and showcased the amazing food we are serving our clients in our region.”
 
As consumers seek food that is affordable, tasty and healthy, catering has a more essential role to play than ever. On the front line, Sodexo chefs translate these evolving expectations into practical, high-quality, inventive and healthy solutions.
 
Through their choice of ingredients, cooking methods and creativity, chefs also play a crucial role in guiding consumers toward more responsible and sustainable food habits. With this culinary competition, Sodexo reaffirms its ambition to make food a lever for positive transformation and business performance for its clients.
 
The Cook for Change! competition is organised in partnership with Rational Group, the world market and technology leader in the field of hot food preparation for professional kitchens.

Restaurants' delivery rollouts boost at-home sales as takeaways tumble #

New delivery offers helped restaurants to strong at-home sales growth in February despite a sharp drop in takeaways, the latest NIQ Hospitality at Home Tracker reveals.
 
The Tracker, powered by CGA intelligence, reveals delivery sales rose 4.7% from the same month in 2025. The figure is well above Britain’s current rate of inflation and follows a 7.4% increase in January. February’s sales were boosted by wet weather that kept people at home in many parts of the country, and by hesitant consumer confidence that may have led some to reduce their spending on eating out.
 
Restaurant groups have accelerated growth by extending their delivery offers and partnerships with third party platforms. February’s total delivery sales—including at restaurants opened in the last 12 months, or ones where deliveries have been introduced for the first time—were 11.8% ahead of the same month last year.
 
The convenience of deliveries and the rollout of new operations have impacted takeaways, and sales in this channel have dropped sharply in recent years. Restaurants’ revenue from takeaways and click-and-collect orders fell by 11.1% on a like-for-like basis in February—an 11th negative month in a row. Takeaways generated only 4.9% of spending with restaurants during the month, while deliveries attracted 13.1%.
 
The NIQ Hospitality at Home Tracker shows the twin trends of growth in deliveries and downward movement in takeaways kept restaurants’ organic at-home sales virtually flat in February, rising just 0.1% on a like-for-like basis. However, the speed of delivery rollouts raised total at-home growth to 10.0%.
 
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “At a time when restaurants’ sales and profitability are under major pressure, February’s double-digit growth in at-home sales is a positive sign. However, much of the extra revenue for some operators have come at the expense of takeaways and eat-in trading, or from newly-launched delivery operations. Consumers’ spending remains tight, and their confidence will be sapped further by any inflation that arises from the conflict in the Middle East. Trading conditions in all of restaurants’ channels are likely to remain very challenging for some time to come.”
 
The NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Elior UK appointed catering partner to WWT London Wetland Centre in five-year partnership supporting conservation and visitor experience #

Elior UK has been appointed catering partner to Wildfowl & Wetlands Trust (WWT) London Wetland Centre, securing a five-year contract to deliver food and hospitality services. The exciting partnership will see Elior support the WWT’s mission to connect people with nature at the wetland charity’s London site, while enhancing the visitor experience across café, retail and event spaces.
Working in close partnership with WWT London Wetland Centre, Elior UK will introduce a refreshed food and beverage offer designed to reflect the site’s environmental ethos and celebrate seasonal and locally sourced produce.

A key feature of the partnership will be the rebranding of the main visitor café to The Reedbed Café, a fresh identity inspired by the beauty, calm and textures of natural wetlands. The new concept is designed to create a peaceful retreat for visitors, blending modern comfort with natural materials to create a warm, tranquil setting that complements the surrounding landscape.

The refreshed café experience will balance quality, provenance and convenience, combining freshly prepared dishes made with seasonal and locally sourced ingredients alongside accessible, grab-and-go options for visitors exploring the Centre’s wetland oasis. Menus are designed to cater to the diverse visitor audience; families will be supported through clearly defined, child-friendly menus and lunchbox options, while those spending longer at the Centre can enjoy a more relaxed dining experience aligned with the calm natural surroundings.

During peak spring and summer periods, the offer will be extended through two seasonal kiosks located across the Centre, providing lunch-on-the-go options and an ice-cream parlour, helping to improve visitor flow and enhance the outdoor experience.
Food will also play a central role in the growth of conferences and events at WWT London Wetland Centre. Working in close partnership with the venue team, Elior UK will develop a flexible hospitality proposition for meetings, private events and celebrations, including the future development of wedding and celebration dining experiences, curated to reflect the Centre’s conservation ethos and distinctive setting.

The partnership will place sustainability and social value at its core, with initiatives aligned to conservation priorities, including waste reduction, responsible sourcing and clear communication to visitors about the environmental impact of food choices. Elior was selected for the company’s strong CSR credentials, creative branding and marketing proposition, and deep understanding of the leisure and visitor attraction sector.

Claire Small, director of marketing and concessions at Elior UK, said: “WWT London Wetland Centre is a truly special place, and we are proud to have been appointed as its catering partner. This partnership gives us the opportunity to create a food and hospitality offer that enhances the visitor experience while staying true to the Centre’s environmental values and conservation mission.”

Martin Senior, WWT’s head of operations and innovation, added: “We look forward to working together with Elior UK, to deliver a catering experience to our visitors that aligns with our core values as the wetland charity. Elior UK understands our purpose and how hospitality can enhance the overall visitor experience when someone chooses to spend a day at WWT London Wetland Centre.”

The contract further strengthens Elior UK’s growing portfolio of partnerships within the heritage, leisure and cultural sector, where organisations are seeking hospitality partners that combine commercial expertise with environmental and social responsibility.

Lee Kum Kee Inspires Chefs Ahead of Oriental Duck Culinary Showdown at International Salon Culinaire #

Global sauce brand Lee Kum Kee brings its signature Asian flavours to International Salon Culinaire, one of the world’s most prestigious chef competitions, while also supporting participating chefs through an exclusive Mentor Day ahead of the live cook-off.

Held as part of the Hotel, Restaurant & Catering (HRC) show at ExCeL London, Lee Kum Kee is sponsoring the Oriental Duck Culinary Showdown (LT16), a live cooking challenge in which 16 finalists will compete across two heats on 30th and 31st March, each given 45 minutes to prepare a refined main course for two covers using a whole fresh duck suitable for a professional restaurant or pub environment. Competitors must incorporate at least one of Lee Kum Kee’s signature products - Premium Oyster Sauce, Plum Sauce, or Chinese Style Honey BBQ Marinade (Char Siu Sauce) - demonstrating both technical skill and creative application of Asian flavours.

Exclusive Mentor Day Prepares Finalists for the Live Cook-Off

Ahead of the competition, Lee Kum Kee hosted an exclusive Mentor Day at their Taste Kitchen at the company’s European headquarters in London on Monday 23rd March. The session was designed to offer finalists the opportunity to deepen their understanding of the featured sauces and gain inspiration for their competition dishes.

The session showcased a series of dishes demonstrating the versatility of Lee Kum Kee products, including:

Prawn Cocktail with Lee Kum Kee Plum Sauce
Sichuan Sesame Duck Skewers with Pumpkin and Coriander Salad, highlighting Lee Kum Kee Premium Oyster Sauce
Wok-Fried Mongolian Duck Breast with Three-Coloured Peppers, highlighting Lee Kum Kee Premium Oyster Sauce
BBQ Honey Pepper Duck with Cloud Fungus, Asparagus and Sesame, featuring Lee Kum Kee Chinese Style Honey BBQ Marinade (Char Siu Sauce)

The Mentor Day enabled finalists to explore flavour pairings, refine techniques, and experiment with sauces beyond their usual repertoire. Many chefs discovered new applications, with several drawn to Lee Kum Kee’s Char Siu Sauce for its balanced sweetness, glossy finish and aromatic spice profile compared to traditional Western BBQ flavours.

Finalist chef and Mentor Day participant, Ketan Naik from Lodestone House, a part of Compass Group UK & Ireland, had this to say about the event; “I had my heart set on Oyster sauce because it’s what I use in my kitchen, so I know the flavour well. But after trying the Char Siu sauce, it’s now another option for me…It’s a good dilemma to be in.”

Maria Chong, Managing Director of Lee Kum Kee Europe said, “The International Salon Culinaire is an incredible platform that celebrates culinary excellence and craftsmanship at the highest level. Through the Mentor Day, it was fantastic to see chefs not only refining their techniques but also discovering new ways to use our sauces beyond their usual applications. Products like oyster sauce remain a staple in many kitchens, but it was especially exciting to see the response to Char Siu Sauce as chefs explored new flavour profiles and menu ideas. We are now very much looking forward to seeing how each finalist interprets the brief and brings their duck dish to life.”
 
The Oriental Duck Culinary Showdown, inspired by Lee Kum Kee, will take place live at HRC on 30th and 31st March, where chefs will compete in front of judges and audiences, showcasing both butchery skills and the ability to deliver bold, balanced flavours under pressure.

Lee Kum Kee’s involvement underscores its continued commitment to the foodservice industry, supporting chefs with high-quality products, culinary inspiration, and opportunities to innovate on the plate. 
 
To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.lkkprofessional.com or email enquiry.europe@lkk.com

Levy launches new master brand to sit across Sport, Entertainment and Event Businesses #

Levy, the international visionary venue partner and the market leading sports and entertainment arm of Compass Group plc, has today launched a new umbrella brand – Lyvera - in a strategic move to expand the company’s experience offering on an international scale.
 
The ambition is to further grow the business into new and existing regions and to double the turnover of the companies under the Lyvera brand to £350m by the end of 2028. The Lyvera portfolio of companies, will report into Levy which is aiming to double its market size in Europe by the end of 2028.
 
Lyvera now becomes the international umbrella brand for a portfolio of market-leading businesses: Keith Prowse, the exclusive and official hospitality provider for The Championships, Wimbledon; Gullivers Sports Travel, official travel agent of the Rugby World Cup; The Experience Golf, an authorised provider of tee times at the legendary Old Course at St Andrews; Lime Venue Portfolio, the UK’s largest and most diverse collection of event spaces; and Events International, an official hospitality provider for major sporting events and concerts; The Venues Collection, offering hotel and residential conference solutions across an expanding group of properties. Lyvera will also include its most recent acquisition of The iLuka Collective, specialists in brand experience, with clients on the biggest sporting stages, including the recent Milano Cortina 2026 Winter Olympics and the upcoming FIFA World Cup 2026 in the USA, Canada and Mexico.
 
The new, exclusive 20-year partnership between Levy and the Jockey Club announced last week, is a great example of the partnerships the Lyvera suite of businesses can create. The £100m investment will revolutionise the spectator experience across The Jockey Club’s 15 racecourses overseeing end-to-end hospitality package sales and delivery, conferencing and events, and retail merchandising, alongside all food beverage across all retail and hospitality.
 
The Lyvera wrap around offering will bring the expertise and experience of the seven different companies together to deliver premium experiences, sports travel, venue management & brand experience to an international market. The existing brands will continue to operate in the UK.
 
Jon Davies, CEO of Levy, has appointed Charlie Buck, formerly Chief Commercial Officer, Levy, as CEO of Lyvera.
 
Buck said: “We want to be able to frame sports, entertainment and business moments at the greatest events and most iconic venues on earth, Lyvera will allow us to align our businesses and proposition under one group brand and on an international scale.
 
“Lyvera will see us broaden our reach and showcase the full range of services that we offer to our customers and clients, in a clear and cohesive way, to rights holders, venues and to major international governing bodies as well.
 
“This is about placing people, businesses, talent and brands at the heart of the world’s greatest sporting events and venues and, communicating our proposition to the world.”
 
Richard Thompson, Chairman of Levy UK, said: “This is an extremely exciting new development and proposition from Levy and reflects the shift in expectations around hospitality and looking for a new more elevated premium experience at sporting, entertainment and business events. 
 
“The launch of Lyvera is responding to the shift in expectations and will be to the benefit of our existing and future clients and partners. The experience and portfolio of Levy and Compass Group is second to none and continues to set the standards for others to follow.”
 
Levy has an impressive list of clients including, The All England Lawn Tennis Club, St Andrews, The Jockey Club, Allianz Stadium, Tottenham Hotspur Stadium and Edgbaston Stadium.
 
Keith Prowse is the official sports & events premium experience provider for many iconic venues and stadiums across the country, including The Championships, Wimbledon and the Allianz Stadium.

Gullivers Sports Travel is the UK’s leading and longest-established sports tour operator, providing extensive travel expertise, passion for sport and meticulous attention to detail ensure an unforgettable experience.

The Experience Golf specialises in luxury golf tours across Scotland, Ireland, and England, offering guaranteed tee times at some of the world’s most iconic courses, paired with premium accommodation, cultural tours and five star hospitality.

Lime Venue Portfolio is the UK’s largest collection of iconic venues and works to transform events into unforgettable experiences with world-class catering.

Events International is the market leader in providing premium VIP hospitality packages with nearly 40 years of experience in organising official corporate hospitality at competitive prices.

Renowned for curating bespoke events and programmes for the past 30 years, The iLuka Collective place the world’s greatest brands at the heart of the world’s greatest sporting events, making the human experience the focal point of everything they do.

The Venues Collection is a dedicated hotel management brand with a proven track record in driving commercial success. It manages every aspect of a growing range of hotels and purpose-built training centres with accommodation. 

Click here to find out more.

A Decade of Making a Real Difference: apetito and Beyond Dementia Reach £200,000 Milestone #

Marking ten years of partnership, Trowbridge-based meals provider, apetito has made a significant donation of over £21,000 to its long-standing charity partner, Beyond Dementia.

This year’s contribution takes the partnership’s total fundraising to more than £200,000, highlighting a decade of meaningful impact within the community and reflecting apetito’s ongoing commitment to supporting the vital work of the charity.

During this time, funds raised by apetito staff members have played a crucial role in supporting the wide range of services delivered by Beyond Dementia, including day clubs, community groups, home support, dementia advisory services, training, support for carers, and education in schools. This support has enabled the charity to meet the growing demand for its services and continue making a genuine, lasting impact on the lives of people living with dementia and their families across Wiltshire.

Sarah Marriott, CEO of Beyond Dementia, spoke on this special milestone in the partnership, saying:
“We are thrilled to celebrate ten years working alongside apetito. Their unwavering support has had a truly significant impact on our charity and the people we serve, and it’s extraordinary to see that their contributions have now exceeded £200,000. We are deeply grateful for the ongoing partnership, and dedication of its staff members.”

The partnership between apetito and Beyond Dementia is grounded in shared values and a mutual commitment to supporting some of the most vulnerable people in society. Fundraising has been carried out through an extensive range of events, from skydives and cycle challenges to local fun days, alongside event support and shared learning opportunities that have deepened the relationship even further.

Lee Sheppard, Director of Corporate Affairs, Policy and Sustainability at apetito said:
“We are incredibly proud to celebrate ten years of partnership with Beyond Dementia. We’ve seen first hand how their work makes a profound difference to members of the local community, and reaching this incredible milestone reflects the dedication of our employees and everyone involved in supporting their mission.

“We look forward to continuing this valued partnership into its next decade, exploring more opportunities to work together and continue making a real difference.”

Sodexo strengthens food leadership with new Culinary Director for Government & Energy #

Sodexo has appointed Mark Webber as Culinary Director for Government & Energy, strengthening its food leadership as it invests in growth across the sector.
 
Mark brings more than a decade of senior culinary leadership experience across business and industry, defence, education, sport and leisure. His career includes leading national food development strategies, overseeing large‑scale contract catering mobilisations, developing insight‑led menu frameworks and building high‑performing culinary teams across the UK.
 
The newly created role reflects Sodexo’s continued focus on what has always been at its heart: food, culinary expertise and the people behind it.
 
In his new role, Webber will focus on supporting business growth and retention for Sodexo’s Government & Energy business while shaping a culinary programme aligned to Sodexo’s regional strategy and evolving client needs.
 
A dedicated culinary team within the company’s Government & Energy business will support in the day-to-day delivery of exceptional food at every site. The team will include two of Sodexo UK & Ireland’s senior Culinary Leadership team, Ernest Dsouza, executive craft development chef for Government & Energy and Tony Holland, culinary lead for Sodexo’s energy business.
 
Paul Anstey, CEO Government & Energy, Sodexo UK & Ireland said: “We deliver food services at a unique range of locations from military bases, government buildings, blue light services bases, refineries, remote site camps and offshore platforms. At the core of the food we deliver wherever that may be is our commitment to serving healthy, nutritious and sustainable food tailored to the varying profiles of our customers.
 
“Mark and our new culinary team will build on what we have established over many years and drive growth in our food services business with a robust culinary support programme which will not only continue to ensure we are meeting the needs of our clients and customers but will also be focused on developing our culinary talent.”
 
Sodexo’s Government & Energy business partners with government, justice and energy organisations to create value for clients in fast-changing environments. It works with more than 35 clients in the UK & Ireland, Falkland Islands and Cyprus, covering more than 1,600 sites.

Yarde Farm launches Jimmy’s Latte Ice Cream in new flavour collaboration #

Yarde Farm, the Devon-based ice cream brand exclusive to foodservice, has teamed up with Jimmy’s Iced Coffee to create and launch a new flavour, Jimmy’s Latte ice cream.

A smooth, dairy ice cream infused with the distinctive taste of Jimmy’s Iced Coffee, made with single-origin, Rainforest Alliance certified Arabica coffee beans from Colombia; this new flavour blends Yarde Farm’s traditional, artisan approach with a modern, on-trend twist, helping businesses keep menus fresh, fun, and exciting.

Yarde Farm works with some of the nation’s favourite brands to create flavours that balance contemporary trends with its seaside ice cream heritage. By teaming up with well-loved, recognisable names, the brand keeps its range fresh and innovative, while crafting high-quality ice cream in the UK using real ingredients and West Country cream.

Previous collaborations have included Reese’s and Biscoff®, with Yarde Farm the only foodservice brand to have exclusive use of the Biscoff® logo. With more than 40 irresistible flavours now available, Yarde Farm gives businesses the flexibility to refresh and tailor menus season after season.

Designed to appeal to consumers of all ages, Jimmy’s Latte ice cream delivers a familiar yet distinctive flavour with strong brand recognition, helping businesses create standout dessert and impulse treat options that feel both current and comforting.

Tony Hackley, Managing Director at Yarde Farm, said: “We love dreaming up new flavours for our customers, and this collaboration with Jimmy’s blends tradition with trend. Jimmy’s Latte ice cream lets us bring something genuinely exciting to the range while staying true to our roots as a traditional British ice cream maker. This new flavour helps businesses keep menus fresh and fun, giving customers something a little different to enjoy.”

Nick Waring, Head of Brand at Jimmy’s Iced Coffee, added: “We’re super excited to partner with Yarde Farm on this launch – it’s an exciting way to bring our single origin coffee to more people in a soft serve ice cream, just in time for a cracking summer!”

Hospitality leaders' confidence steadies but costs weaken small businesses #

Hospitality leaders remain cautious about the future despite a rebound in optimism in early 2026, according to the latest Business Confidence Survey from NIQ, powered by CGA intelligence, and Zonal.
 
The exclusive poll reveals 51% of leaders feel confident about prospects for their business over the next 12 months. This is a strong recovery from a five-year low of 26% in October 2025, and reflects solid December trading as well as greater economic certainty.
 
The number of leaders feeling optimistic about the future of hospitality in general also bounced back, from 13% in late 2025 to 31% in the latest poll. Both confidence metrics are now at their highest points since mid-2024, but they remain well below pre-COVID levels.
 
Sales and profits rise after festive flurry
The Business Confidence Survey from NIQ and Zonal shows how leaders have been boosted by the strong end to 2025 for both sales and profits. Two thirds (66%) say their business’ fourth-quarter revenue had increased year-on-year—20 percentage points more than in the third-quarter—while only 18% recorded a decline. More than two fifths (43%) achieved higher profits and 30% saw them fall.
 
Cost challenges hold down confidence
Improved profitability suggests hospitality businesses are coming to terms with sharp increases to their costs that were imposed in 2025. However, many leaders remain worried about the impact of further inflation. Nearly nine in 10 (88%) say increased employment costs are a concern for 2026, and nearly three quarters are concerned about food and drink inflation (73%) and business rates (71%). Other taxes, energy prices and property costs are among many more causes of concern for leaders in early 2026.
 
Contrasting fortunes for small and large businesses
The survey highlights a growing divide in confidence between smaller and larger hospitality businesses. Just 16% of independent leaders say they feel confident about their business’ prospects, and only a quarter (24%) of single-site operators increased their revenue in 2025.
 
By contrast, 61% of leaders of businesses with 5+ sites say their revenue increased year-on-year. These leaders are increasingly ambitious on expansion, with nearly two thirds (63%) planning to increase site numbers in the next 12 months. The gulf in confidence suggests small businesses have been hit much harder by rising costs than larger ones.
 
Investment plans
The Business Confidence Survey also uncovers leaders’ investment priorities in 2026. The proportion of leaders planning to spend on site refurbishments has sharply increased after widespread cutbacks in 2025, and more money is being found for operational efficiencies, menu development and employee engagement. Technology is another top priority for leaders, with AI tools, loyalty platforms and CRM software the three most common targets for investment.
 
While leaders are investing in key areas, they have also been forced to make difficult decisions on menu prices and staffing. Rising employment costs have led many businesses to cut team numbers or reduce hours, and exactly half (50%) of leaders agree that being short-staffed has become ‘the new normal’. However, survey respondents are conscious that reducing costs risks compromising guest experiences and sales.
 
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “An uptick in confidence after a strong Christmas is a very welcome sign of hospitality’s resilience in the face of relentless challenges. However, there is still widespread uncertainty about prospects, and while it’s great to see managed groups increasingly bullish about new openings there are alarming signs of stress among smaller businesses. Independents are the lifeblood of hospitality and the big brands of the future, but they have been overwhelmed by costs in recent years. Hospitality as a whole is in urgent need of targeted interventions from government if it is to sustain its contributions to the UK’s economy and jobs.”
 
Tim Chapman, chief commercial officer, Zonal, comments: “This report shows that hospitality leaders are feeling more confident in the sector again and facing the future with more positivity, even though the trading environment remains challenging.
 
“It’s good to see that operators are planning to invest in in priority areas through 2026, such as technology and that they recognise the critical role it will play in streamlining operations, saving costs, easing staff pressure, and delivering against rising customer expectations.
 
“No one is saying the next 12 months will be easy but the findings really demonstrate the resilience of our industry.” 

Délifrance launches premium hot sandwich range #

Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops. 
 
The six-strong line-up is positioned as a convenient, high-quality option to deliver satisfaction throughout the day.  
 
It includes an all-day breakfast wrap - a tortilla filled with sausage, bacon and hash brown in tomato relish - alongside traditional favourites such as a ham and mature Cheddar cheese ciabatta and a ham and cheese toastie. For a more indulgent offer, the range also features a ham hock sourdough melt, made with pulled Irish ham, mature Cheddar and mustard, topped with a Cheddar and stout lid. Mediterranean-style and Cajun chicken ciabattas complete the range. 
 
Stéphanie Brillouet, marketing & innovation director, Délifrance UK, says: “The new range has been developed to offer convenient, top-quality sandwiches. Our latest research shows that The UK sandwich market is experiencing a period of renewed growth, driven by rising consumption, expanding dayparts and evolving expectations around quality and format. 
 
“It’s a market defined by both comfort and exploration, so we’ve focused on offering premium, familiar favourites as well as some more artisan options like the ham hock sourdough melt.” 
 
The sandwiches are all ready to heat and serve within 18 minutes. 

apetito | Wiltshire Farm Foods New Food Production Facility Plans Approved #

Today, leading meals provider, apetito | Wiltshire Farm Foods has announced that it has secured planning permission for its new world-class food production facility, ‘Kitchen West’ – on the Canal Road Industrial Estate in Trowbridge. This marks a significant milestone for a project set to drive new standards for sustainability and innovation in UK food manufacturing.

The company applied in July 2025 to build its new facility and less than a year on Wiltshire Council has given the go-ahead for the Kitchen West project.

Speaking of the Council’s decision Ian Stone, CEO of apetito | Wiltshire Farm Foods, said:
“We are delighted that planning permission for Kitchen West has been granted by Wiltshire Council. This is an important milestone for us and a bold step forward in our ambition to lead the market with one of the most sustainable food production facilities in the UK.

“This new facility represents an investment in the long‑term future of apetito | Wiltshire Farm Foods in Trowbridge. Kitchen West will play a vital role in supporting our continued growth and helping us to meet increasing demand. It will enable us to expand our production capabilities and continue delivering high-quality meals for the customers who rely on us every day.

“Most importantly, this is an investment in our people. We are proud to be a significant employer in the local area, and Kitchen West will help us safeguard and create highly skilled jobs for many years to come.”

The construction of Kitchen West is currently expected to commence in summer 2026. The existing Mill Site kitchens on Canal Road will remain operational alongside the new facility.

apetito is currently the largest private employer in Trowbridge, with around 670 of its 2,000-strong UK workforce based locally. The company is part of the apetito group, whose shareholders will be investing an excess of £100 million into the new food production facility, showing clear support and confidence in the company’s long‑term growth.

“Through our products and services, we enhance the quality of life for our customers, especially those with specific dietary requirements. We are very proud that with our new 'Kitchen West' we will be able to fulfil this commitment even better in the future, making a real difference not only for our customers but also for our employees and the community,” says Christian Kessy, COO of the apetito AG Group.

The company has reaffirmed its long-term commitment to staying in the town to retain and support its skilled workforce.
 
Serving the Healthcare, Care Homes, Education, and Social Care sectors, as well as delivering meals to customers at home through its Wiltshire Farm Foods brand, apetito has built a strong reputation for innovation and sustainability. The company is the proud recipient of four Royal honours, including the King’s Award for Enterprise in 2024 for Sustainable Development.

HRC Unveils Industry-Wide Ten-Point Pledge to Improve Women’s Futures in Hospitality #

A new industry-wide Ten-Point Pledge designed to champion women, support career progression and strengthen workplace culture across hospitality was unveiled at this year’s HRC – Hotel, Restaurant & Catering Show, which took place at Excel London from 30 March – 01 April.

The pledge was launched during a panel discussion titled ‘On a Knife’s Edge: Why Women’s Futures in Hospitality Matter’, held on the Vision Stage at the show.

The session brought together leading industry voices including chef, author and restaurateur Sally Abé, who last year united 70 women chefs to co-sign an open letter addressing gender equality and representation in professional kitchens. The letter - and the experiences shared by women across the industry - helped spark a wider, constructive conversation around workplace culture and career opportunities, ultimately leading to the creation of the pledge.

As the author of ‘A Woman’s Place is in the Kitchen’, Sally’s work continues to shine a light on the realities of kitchen life while championing a more inclusive and supportive future for the next generation of hospitality professionals.

Also on the panel was Head of Culinary at Compass Group Gemma Evans-Hurley, Chief People Officer at Ottolenghi Group Odette Schwartz, and CEO of Hawksmoor Will Beckett. The discussion was led by award-winning hospitality entrepreneur Justine Murphy.
Together, the panel explored how the industry can continue to evolve, sharing perspectives on building positive workplace cultures, supporting talent at every level, and creating environments where more people can succeed and progress.

The pledge calls on hospitality leaders to commit to practical, measurable actions that support workplace culture, career development and increased representation of women across the sector.

Following the discussion, and at an industry reception attended by around 70 top women in hospitality, the initiative was supported by all panel members, including Compass Group, Ottolenghi Group and Hawksmoor, alongside a wide range of hospitality businesses, chefs and industry leaders who signed the pledge during the event.

The Hospitality Industry Ten-Point Pledge

“Women are the backbone of hospitality, yet their experiences too often include inequality, insecurity and silence. By signing the pledge, hospitality leaders commit to actively improving conditions for women and to being held accountable for meaningful, visible progress.

Zero tolerance on harassment, bullying and discrimination
Fair pay and equal promotion pathways
Safe, respectful and properly managed workplaces
Supporting flexible ways of working wherever possible
Supporting pregnancy, parenthood and return-to-work transitions
Increasing awareness around women’s health, from menopause to mental wellbeing
Active mentorship, sponsorship and leadership development
Inclusive recruitment and unbiased progression
Funded training, skills development and confidence-building
Driving sustained progress in the representation of women in head chef and senior kitchen leadership roles” 

Speaking during the session, Sally Abé said: “Less than 5% of head chefs are women. To make change, we have to call out exactly what’s wrong, we have to make people aware, especially because so much of this comes down to unconscious bias. Things like the 10-point pledge, or the writing that open letter can actually make people stop and think: ‘Hang on a second - I’ve done that,’ or ‘I’ve noticed that,’ or ‘I’ve seen sexism in the kitchen.’ And it encourages them to feel prepared to speak up about it.”

Gemma Evans-Hurley added: “I’ve been at Compass Group for 17 years, and we feel we have created a culture where people feel listened to.  We created ‘Women in Food’ ten years ago, and it’s become a real catalyst for change, such as introducing our maternity and menopause jacket and our planning for parenthood support guides.

“50% of our apprentices are female so they’re starting off in the industry, and we have to create a middle bridge so that we retain more of these women and they can go on to be successful leaders.”

Odette Schwartz commented: “I think recognition that women need better representation has improved, there is more conversation around equality, and the intent is there, but if you don’t employ the right systems, processes and communication, we won’t see change.
“Change needs to be owned at board level, it needs to be kept alive and reviewed, asking the right questions through engagement surveys, and using that information to understand what’s really happening.”

Will Beckett concluded: “45% of our senior managers are women, but it’s different in the kitchen, where just 14% are female, and we need to bring structural change here.  The 10-point pledge is great... but it’s easy to say ‘pledge done, feminism achieved’ -  you need to have a plan to implement these targets and you have to make achievements visible, not just intent.

“It’s important for a woman to feel as comfortable working in this industry as a man.”

Jo Farish, Show Manager for HRC said: “The Ten-Point Pledge makes a major contribution to a wider movement to encourage hospitality businesses across the UK to adopt these commitments and go on to demonstrate measurable progress.

“HRC brings together tens of thousands of industry members each year, and we believe it’s important that the show not only showcases innovation but also helps facilitate meaningful conversations and action around the future of our industry. We’re proud to have provided the platform for this initiative and to play a small role in helping drive positive change for women across hospitality.”

Hospitality businesses wishing to see and sign the pledge can register their support at https://www.hrc.co.uk/knife-edge-pledge-page