Members’ News
November 2025
UK contract catering booms after double-digit growth in third quarter #
Sales at Britain’s leading contract caterers jumped by 12.2% year-on-year in the third quarter of 2025, according to the new Contract Catering Tracker from CGA by NIQ, Bidfood and UKHospitality.
The latest performance stretches a long run of growth in every quarter since the aftermath of the COVID-19 pandemic in mid-2021. It also marks an acceleration of growth in 2025, following increases of 8.0% and 9.5% in the first and second quarters of the year respectively. Groups’ MAT growth—for sales over the 12 months to end-September compared to the previous 12 months—now stands at 9.7%.
While most sales growth has been organic, the Contract Catering Tracker also indicates a 1.4% increase in the number of outlets served by Britain’s leading operators since the third quarter of 2024.
The Contract Catering Tracker, from CGA, Bidfood and UKHospitality, aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Contract caterers have substantially outperformed Britain’s hospitality sector in recent years, and these latest figures extend a stellar 2025. Strong organic sales growth and a steady increase in new contracts show the high demand for their services, despite multiple challenges in a high-cost trading environment. While there is no room for complacency, the catering sector will be entering the crucial Christmas season with high confidence.”
Debra Morrell, Bidfood business development controller – business & industry, said: “It is really heartening to see momentum in the contract catering sector continue to grow, both in terms of sales and an increase in the number of sites. This is testament to the resilience of the sector, and its focus on delivering value which we are seeing is such a critical choice driver for consumers in workplace and wider settings right now. As hybrid working patterns continue to settle, caterers are adapting their offers to better meet evolving employee expectations – from flexible service times to more diverse, high-quality and innovative menus. It’s clear that those who can deliver relevance, creative flair and consistency in their proposition, as well as the healthy and sustainable choices that consumers look for, are best placed to thrive.”
Kate Nicholls, chair of UKHospitality, said: “Contract caterers are clearly performing very well, which is remarkable considering the significant cost pressures that the sector continues to face.
“This continued growth shows the clear demand for the high quality services our contract caterers provide, and the potential the sector has for even further growth, if it’s tax burden was reduced at the Budget.”
Sodexo’s Fooditude takes home Employee Engagement title at 2025 Planet Mark Awards #
Sodexo UK & Ireland is proud to announce that Fooditude, its delivered-in workplace food services business has won the Employee Engagement Award at the Planet Mark Awards 2025, recognising the successful implementation of its food waste project, demonstrating Fooditude’s commitment to sustainability and staff empowerment.
The Planet Mark Awards, now in their eighth year, celebrate organisations and individuals leading the way in measurable sustainability action. The Employee Engagement Award honours those who inspire collective action by engaging their people in meaningful change.
Launched in January 2024, Fooditude’s food waste project set out to track and reduce food waste across client sites. The initiative brought together Fooditude’s chefs, front-of-house teams, development, operations, and clients to build a new system to analyse data, and change ordering practices. Over the past year, Fooditude has reduced its food waste at its central production kitchen by more than 50%, with client site-level reductions of up to 57%.
The programme’s success is rooted in a culture of accountability and collaboration. Fooditude developed an in-house tracking system tailored to its central production model, enabling site-specific analysis and data-led adjustments. Fooditude aims to have all client sites onboarded by 2026, integrating waste tracking into every new site mobilisation.
Fooditude’s approach has embedded waste prevention into daily practice, making it scalable and sustainable for the long term. By re-engineering recipes, retraining teams, and restructuring ordering systems, it has not only reduced waste but also built a culture of problem-solving and shared purpose.
Nathan Miller, MD Fooditude says: “We are proud to have won the Employee Engagement Award at the Planet Mark Awards. This recognition is a testament to the passion and commitment of every member of our team. At Fooditude, we believe that real change happens when everyone is empowered to take ownership and contribute ideas. This project has shown that, by working together, we can achieve extraordinary results for our clients, our communities, and the planet. I am incredibly proud of our people for making sustainability a core part of their daily work.”
Fooditude has been a member of Planet Mark since 2019. Planet Mark is a sustainability certification that recognises organisations for their measurable achievements in reducing carbon emissions and driving social value. The annual Planet Mark Awards celebrate those who lead with integrity, engage their people, and communicate their impact with purpose.
International Salon Culinaire 2026 opens for entries #
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Historic chef competition International Salon Culinaire has opened for entries, with hundreds of culinary professionals set to compete in more than 90 live and static competitions from 30 March to 01 April.
Since 1902, International Salon Culinaire has provided an opportunity for chefs from the UK and around the world to put their creativity to the test and demonstrate their skills in front of panels of industry leading chefs.
Salon Director Steve Munkley comments: “The demand for skilled chefs has never been higher, and it’s vital that we continue to attract and nurture new talent. HRC and International Salon Culinaire give our industry the chance to come together, showcase what we do best, and inspire others to be part of this incredible profession.
“To everyone competing this year: embrace the challenge, enjoy the experience, and take every opportunity to learn and grow. I hope International Salon Culinaire gives you the confidence and motivation to push your skills even further.”
The 2026 line-up features the return of several popular competitions alongside new and refreshed challenges designed to test skill, creativity, and purpose. The Tilda Chef Team of the Year 2026 will focus on Food as Fuel, tasking chefs with creating nutrient-rich dishes designed to power elite athletes.
The Pub Chef of the Year 2026 competition will take on the theme Small Plates for Families, with finalists taking part in a pre-show mentor day hosted by Essential Cuisine and the BII. The Craft Guild of Chefs National Chef Team of the Year also returns for 2026, bringing together teams from across the country to compete for one of the industry’s most respected titles.
Pastry remains a cornerstone of Salon Culinaire, with the return of the APC’s Dessert of the Year and the new Valrhona Live Tea Pastry Challenge. An additional Contemporary Plated Dessert Competition will add another layer of excitement to the pastry line-up.
Also new for 2026 is the Oriental Duck competition in association with Lee Kum Kee and British Lion Eggs for the all-new Global Eggcellence Challenge.
The Chairs of Judges for 2026 are David Mulcahy, Culinary Consultant and VP of the Craft Guild of Chefs; Lesley Herbert, Author and College Lecturer; Mark Hill MBE, Executive Chef for the House of Commons; and Stephen Scuffell, VP of the Craft Guild of Chefs.
Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland, and Chef Ambassador to the NHS Supply Chain, says: “I am a big fan of competitions and International Salon Culinaire is a leading platform for our chefs to show their skills, learn and connect with others. I always enjoy seeing our chefs at all levels take part and watching them thrive in this environment.
“We are all looking forward to the competition and would encourage others to take part, so that we can really show off what our industry has to offer.”
Welcoming new judges for 2026
New judges joining the Salon Culinaire panel this year include Simon Barton, Executive Chef, RAF Wittering; Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort; Emmanuel Bonneau, Executive Pastry Chef, Mandarin Oriental; Franciane Tartari, Executive Pastry Chef, The Goring; and Jasbeer Dawar, Executive Chef, Hilton Wembley.
Franciane Tartari, Executive Pastry Chef, The Goring, comments: “I’m truly honoured to be joining the judges’ panel for the International Salon Culinaire for the first time. This competition has long been a celebration of creativity, skill, and excellence in our industry, and I’m thrilled to contribute as both a judge and supporter, helping to spotlight the next generation of culinary talent.”
Simon Barton, Executive Chef, RAF Wittering, adds: “I still remember my first competition in 2018 — unsure, excited, and full of hope. Fast forward to 2025, standing proud with a Gold Best in Class felt like a dream realised. Now, in 2026, stepping onto the other side of the table as a judge at Salon Culinaire is more than an honour — it’s a deeply personal milestone that brings my journey full circle.”
Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort, says: “It’s a privilege to join the judging panel for International Salon Culinaire 2026. Many of my own milestones as a pastry chef were shaped through competitions organised by Salon Culinaire, which played a significant role in my development and helped refine my craft. Pastry is a discipline built on precision, creativity and consistency, and supporting young chefs as they grow in these areas has always been central to my career.
“I’m passionate about helping chefs discover their own potential through these challenges. Returning to Salon Culinaire – this time as a judge – is an honour, and I look forward to recognising and encouraging the exceptional pastry talents competing this year.”
Find out about all the competitions taking place as part of this year’s event, and learn more about how to enter, at internationalsalonculinaire.co.uk. The deadline for entries is 20 Feb 2026.
Lexington Catering becomes largest partner in Westminster Supported Internship Programme, opening pathways for young people with SEND #
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Lexington Catering has shown its commitment to creating real career opportunities in catering and hospitality for young people with special educational needs and/or disabilities (SEND) by becoming the largest partner in Westminster City Council’s Supported Internship Programme.
The London-based B&I caterer prioritises long-term employment opportunities, ensuring that interns’ work experience translates into sustainable careers – to date, 11 young adults have completed the programme, with three finding employment directly with Lexington and three securing jobs externally.
The programme equips participants with the skills, confidence and coaching they need to thrive in the workplace. Internships last eight to ten weeks during the school term, combining hands-on experience across Lexington’s Central London sites with classroom learning one day a week. Alongside their placements, interns also study English, maths and employability qualifications at Westminster City Hall.
Each intern receives personalised one-on-one training in line with the Lexington standard, with the goal of securing long-term roles within the company and beyond.
A standout success story is Etienne, who began as a supported intern and has since secured a part-time role as a vending operative at one of Lexington’s key sites in the capital.
Etienne said: “I work in a friendly environment where people treat me happily and make me feel like I'm part of the team, which I am. The support I’ve received has helped me gain skills and confidence and now I have a real job that I enjoy.”
Matt Wood, managing director of Lexington, said: “Rates of paid work amongst people with SEND are as low as 5%. So, it’s incredibly rewarding to help someone gain the skills and coaching they need to start their career. Our priority is to create genuine pathways into long-term employment. Seeing interns like Etienne thrive is a testament to what’s possible when businesses commit to inclusion and support.”
Lexington works closely with WCC and a supported internship officer to guide interns throughout the programme. As well as placements, the company runs mock interviews and skills sessions. Everything culminates in internship graduation ceremonies organised by WCC – including a recent event hosted by the Lord Mayor of Westminster, celebrating interns’ achievements and marking milestones in their professional journeys.
Terrence McKnight, supported employment officer at WCC, said: “Young adults with SEND can achieve incredible things when given the chance. Through this partnership with Lexington, we’ve seen doors open that were once closed, creating meaningful employment opportunities and a more inclusive workplace for everyone.”
Looking ahead, Lexington plans to expand the programme to more sites, continuing to open up brilliant career opportunities for SEND students while helping businesses benefit from talented, motivated employees.
Elior’s CFO Leni Savva wins ‘Most Impactful Mentor in Hospitality, Travel and Leisure’ award at WiTHL & Diversity in Retail Inclusion in Awards #
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Elior is proud to announce that its Chief Financial Officer, Leni Savva, has been named ‘Most Impactful Mentor in Hospitality, Travel and Leisure’ at the prestigious Women in Hospitality, Travel and Leisure & Diversity in Retail Inclusion in Awards.
This award recognises leaders who go above and beyond to support, guide, and inspire others across their industries. Leni’s recognition is a testament to her unwavering commitment to mentoring, inclusion, and leadership development within Elior and the wider sector.
As a passionate advocate for equity, diversity and inclusion, Leni has been a driving force behind Elior’s Womentoring programme, which celebrated the graduation of its third cohort on Monday 10th November, an inspiring group of women who have each been on a journey of growth and professional development. The day included reflections from both mentors and mentees about their personal and professional growth and the lasting impact of the programme. Leni has been a dedicated project sponsor of this programme and has helped create a culture of empowerment across the organisation.
Commenting on her approach to mentoring, Leni said: “Mentoring isn’t a programme, it’s a mindset. When we invest in our people through honest conversations, shared experiences, and intentional support, we unlock so much more.”
Elior’s CEO, Catherine Roe, commented: “Leni’s leadership has inspired so many within Elior and beyond. Her belief in inclusive leadership and her hands-on approach to developing others has created a lasting legacy within our organisation.”
This accolade underscores Elior’s continued commitment to fostering an inclusive culture where everyone can thrive. Through initiatives like its Womentoring programme and a company-wide focus on equity, diversity and inclusion, Elior remains dedicated to shaping the future of leadership in hospitality, travel, and leisure.
Fresh Union Group Launches FU We Make Juice: A bold, cheeky, fresh take on cold-pressed juices #
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The Fresh Union Group has launched a cheeky new cold-pressed juice brand, FU We Make Juice, at New Covent Garden Market, produced and bottled entirely on-site using fruit sourced exclusively from Buyers’ Walk.
Developed as a “passion project” by the Fresh Union team, FU We Make Juice is a vibrant response to the growing demand for fresh, locally made, and authentically crafted beverages.
The initial range includes lime, lemon, orange, and apple juices, with pineapple joining soon. Each juice is cold-pressed, not-from-concentrate, and contains no added sugar, ensuring a pure and naturally sweet flavour.
“We’re really excited – we’ve developed and designed everything in-house,” said Cherrie Murchison of the Fresh Union Group. “It’s totally natural, fresh, and very sweet. We could have extended the shelf life with pressure or heat treatment, but that compromises flavour and quality – and for us, taste comes first. It’s a five-day shelf life, but worth every sip.”
All bottles and labels are sourced within the UK, reinforcing the Group’s commitment to local production and sustainability.
Within just one month of launch, 60% of Fresh Union’s 400-strong customer base has already stocked FU We Make Juice. “It looks great on bars and counters and is perfect for cocktails,” added Murchison. “Feedback has been fantastic, and next up we’re launching a line of ready-to-drink juice cocktails in 250ml bottles – ideal for the fast-casual dining scene.”
The launch also marks part of a wider rebrand for the Fresh Union Group, led by the founders Robert Murchison and Oscar Gomes.
“We’re giving our brand a new personality that reflects our chef-driven customer base,” Cherrie explained. “It’s playful, cheeky, and irreverent – just like FU We Make Juice. We’ve even got a bold new pink van wrap coming soon, and we can’t wait to unleash it on London’s streets.”
FU We Make Juice is now available exclusively through the Fresh Union Group in the New Covent Garden Market.
Costs rise; venues fall: Late-night economy declines 28% since 2020 as industry calls for urgent action #
Late-night venues down 4.6% in a year and 28.0% since COVID
Evening economy overtakes late-night to highlight urgency of Budget help
Britain’s late-night economy has suffered a 4.6% contraction in just 12 months, with bars, clubs and casinos under pressure from soaring costs, safety concerns and poor transport, the new Night Time Economy Market Monitor from CGA by NIQ and the Night Time Industries Association reveals.
The dip means the number of late-night bars, clubs, casinos and similar venues is now 28.0% below the levels of March 2020, when the COVID-19 pandemic triggered a wave of closures across the sector. It highlights the cumulative effect of years of financial, regulatory and environmental pressures on an industry that has long been at the heart of Britain’s cultural and social lives, and the urgent need for support in the government’s forthcoming Budget.
Sales data from the CGA RSM Hospitality Business Tracker reinforces the fall in late-night spending. September’s Tracker figures show year-on-year growth of 2.5% for drink-led pubs, but a sharp drop of 6.8% for bars, which usually operate later into the night. Across all hospitality channels, the 5pm-to-7pm slot has now overtaken 7pm-10pm as the biggest earning trading period of the average day.
The latest wave of closures reflects the restrictive policies and neglect endured by the late-night economy, alongside rising operational costs in rent, wages, energy, licensing fees and other areas. They are also the result of a shift in consumers’ habits towards earlier evenings, driven by worries over safety and the declining availability of reliable late-night transport. Data from the Night Time Economy Market Monitor shows around a quarter (24%) of high-tempo night-goers now consider security when planning visits, while even more (28%) weigh up transport options, often leaving venues emptier after midnight.
These concerns have created sharp contrasts between the fortunes of Britain’s late-night and evening economies. While late-night venue numbers have tumbled, the Monitor shows licensed premises in the evening economy increased by 0.9% in the 12 months to September, and they now sit only 7.4% behind the level of March 2020.
Smaller, independent venues have been particularly hard hit by the long-term financial and environmental squeeze, the Monitor reveals. The number of independently run late-night sites has fallen by 30.6% since the start of the pandemic—double the decline of 14.5% among larger hospitality groups, who have been better able to absorb inflation and regulatory burdens. As the Chancellor’s Budget nears, the crisis highlights the urgent need to deliver the late-night infrastructure that is needed to support the late-night economy.
The Night Time Economy Market Monitor delivers many more insights into the late-night sector including an uneven geography of resilience in the late-night sector, with bars performing better than nightclubs, and northern cities and Scotland sustaining a higher proportion of pre-COVID venues than London.
Mike Kill, CEO of the Night Time Industries Association, said: “For too long, government policies have suppressed a vital part of Britain’s cultural and social life. The late-night economy is an engine for jobs, tourism and community vibrancy, but it is being systematically squeezed. Rising costs, safety fears and unreliable late-night transport are creating barriers to spending and closing doors. The Budget is a chance to reverse this trend and recognise the late-night sector as the cultural and economic powerhouse it truly is.”
Reuben Pullan, CGA by NIQ’s senior insight consultant, said: “These numbers are more proof of the huge pressures facing late-night businesses. While many have responded well to seismic changes and challenges, others—especially smaller operators—have found it impossible to recover from COVID and its aftershocks. Consumers remain eager to go out, and demand for hospitality experiences is changing rather than collapsing. Christmas and New Year trading will bring a much-needed boost, but we’re likely to see more closures into 2026 unless the late-night economy gets the support from central and local government that it deserves."
Compass ‘Ignites’ leadership development with bespoke talent programme #
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Compass Group UK & Ireland has launched Ignite your Potential, a new talent programme for high-potential managers. Developed with ioda, the programme focuses on human-centred leadership, helping participants lead with purpose, empathy and authenticity.
60 managers from across the business have joined the first cohort, supported by senior leaders including Compass’ Chief People Officer, Sophie Smith; Chief Growth Officer, Michelle Sanders; and Executive Director - Strategic Accounts, Charlie Brown. The 15-month programme began earlier this week (17 November), at Xcelerate with Edgbaston and will run across four waves.
On completion, participants will gain a CMI Level 5 Diploma, Chartered Manager Status and a Level 5 Apprenticeship in Leadership & Management. Ignite is part of Compass’ Signature Programmes and supports its ‘Our Social Promise’, to develop talent and create opportunities for all.
Kirsty Adams, People Director Talent, Leadership, Learning & Inclusion at Compass Group UK & Ireland said: “This is a really exciting new programme for Compass, and for our future leaders. As a business, we have ambitious growth plans for the coming years, and our success will be driven by the talent and passion of our people. Through Ignite, we want to accelerate development of managers who are early in their career and showing signs of high potential, so they are ready to step up into leadership with purpose, empathy, and impact.
“The ambition is for the programme to create meaningful opportunities for our people, drive our growth agenda and be a positive force in the communities where we operate.”
Lisa Reynolds, Managing Director at ioda said: “We are thrilled to be working in partnership with Compass on this incredible leadership project. At ioda we believe that developing talent is the cornerstone of business success, and being part of this journey is a true privilege. We are excited to support the learners and can’t wait to see the impact they’ll make throughout the programme and beyond.”
Emily Mills, Unit Manager – One Retail who is taking part in the course commented: ''After attending Ignite’s launch, I left feeling empowered and excited. Showing up for our teams as our true, authentic, and vulnerable selves and being open to feedback - helps create a safe space for them to do the same. I want to be a part of the future leadership team and this programme will give me the tools and guidance to become the leader my current and future teams deserve.''
Company of Cooks extends its partnership with the Royal Opera House #
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Company of Cooks and the Royal Opera House are extending their successful food, drink and hospitality partnership for a further five years.
In a landmark partnership valued at £130 million over the duration of the contract, Company of Cooks will continue to delight guests across the bars, restaurants and cafés of one of London’s most celebrated cultural venues. The team will build on its reputation for exceptional food, drink and service – introducing fresh, inspiring spaces and experiences that elevate every visit.
This next chapter begins with a standout collaboration with Angela Hartnett OBE, whose partnership has transformed the fifth-floor restaurant and terrace into Cicoria and Bar Cicoria that opened its doors in September.
Cicoria brings Angela Hartnett’s signature blend of sophisticated yet simple, Italy-inspired cooking to the Royal Opera House, extending the venue’s appeal to a wider audience through great food and hospitality. With a day-to-evening menu, showcasing the refined flavours and ingredient-led approach that have become Angela’s hallmark, the exceptional space fuses an exquisite dining and drinking experience with breathtaking views over Covent Garden and beyond.
Company of Cooks’ continued focus on exceptional food, drink and service, as well as it’s creativity and ability to innovate to maximise the Royal Opera House’s potential has impressed the client, securing the contract extension without going to tender.
Rob Fredrickson, Company of Cooks’ managing director, said: “We’re thrilled to continue to work with the Royal Opera House team. We’ve achieved a lot together over the years, including opening the fifth-floor restaurant to the public for the very first time, but we always said there was more to come. We’re really looking forward to realising our ambitions as we consolidate and build on our successes and establish the Royal Opera House as a food and drink destination of choice for both theatre goers and the public.
“There’s immense excitement surrounding the Angela Hartnett partnership and the opportunities the opening of Cicoria brings. This brilliant collaboration will attract more first-time visitors to the Royal Opera House, growing the appeal and audience of the cultural hub, as well as revenue, and cementing its position as a centre of excellence in the performing arts. Our team is also beyond excited to be learning from one of the UK’s most esteemed chefs.”
Sophie Wybrew-Bond, Royal Ballet and Opera’s Chief Commercial Officer, said: “We’re absolutely delighted to be extending our partnership with Company of Cooks for another five years. The launch of Cicoria and Bar Cicoria with Angela Hartnett has set a new benchmark for what’s possible in our spaces, and we’re excited to continue working together to refresh more of our bars and restaurants. Our ambition is to position the Royal Opera House as the must-visit destination in the West End – whether you have a ticket or just want to enjoy our beautiful building.”
A Super Gold Win for Clawson Farm’s Rutland Red #
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Clawson Farms have done it again! We are delighted to share the incredible news of a triple win at the World Cheese Awards 2025, held at Festhalle, BernExpo, Switzerland in November.
Aged Rutland Red from Clawson Farms dairy has been crowned Best British Cheese at the World Cheese Awards and has achieved Super Gold status, reinforcing its position as an outstanding ingredient for professional kitchens.
This exceptional hard cheese, crafted from pasteurised cow’s milk, set with vegetarian rennet, then hand-buttered, clothbound and matured for up to twelve months for a sweet and caramelised flavour, impressed an international panel of judges with its depth of flavour and superb culinary versatility.
Following a full day of rigorous judging, the Aged Rutland Red cheese won over judges with its balanced profile, striking colour and standout performance, making it an ideal choice for chefs seeking premium British produce with a consistent character and strong flavour impact on menu.
But that’s not all – the company’s Shropshire Blue was also awarded Silver – this characterful, creamy, mellow and fudgy cheese delivers a gentle introduction into the world of blue cheese and proved to be a great hit with the judges.
Bill Matthieson, Managing Director, Clawson Farms; “To be awarded Super Gold for our Aged Rutland Red is an outstanding achievement and testament to our dedicated team at Clawson Farms – from our farming cooperative’s sustainably produced milk, our generations of cheesemaking expertise and our collective passion to champion Clawson Farms’ provenance and heritage, this win reinforces our pride and devotion to these great British cheeses.
“We’re striving to shine a spotlight on British produce and highlight to chefs their versatility on menu with a view to promoting and protecting our dairy farmers for the future. What better way than to win an award such as the Super Gold at the World Cheese Awards!”
To learn more about Clawson Farms and its range of products for foodservice call 01664 822332, go to www.clawson.co.uk or email enquiries@clawson.co.uk
From fuel to fulfilment: Elior at Work unveils bold new vision for workplace catering #
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Health, wellbeing, productivity and sustainability are the main drivers affecting food provision at work today. A new white paper from Elior at Work, the regional B&I catering brand of Elior UK, sets out a fresh vision for the future of workplace catering.
Reimagining Workplace Catering: A New Vision for Health, Wellbeing and Sustainability brings together expert insights, emerging trends and case studies to illustrate the forces defining the future of B&I catering.
Today’s employees want more than basic meals. They expect food that energises them, supports long-term health goals and aligns with their personal values. Nutrition has become central to the employee experience, with functional foods, sustainable sourcing and social dining key to wellbeing and engagement.
The report highlights how nutrition impacts physical and mental health, stressing that employers have a responsibility not just to provide sustenance, but to empower staff to make informed choices.
It shows how menus that prioritise digestive health – including support for the gut microbiome, the use of functional ingredients and key nutrients such as omega-3 fatty acids, B vitamins, magnesium, fibre and complex carbohydrates – support mood, energy and stress resilience.
Reimagining Workplace Catering also highlights how social dining initiatives and community-focused dining areas encourage conversation, reduce loneliness and strengthen employee engagement.
Sustainability and ethical sourcing are no longer optional, with organisations under growing pressure to reduce food waste, prioritise locally sourced ingredients and expand plant-based and eco-conscious offerings. Food has become a cornerstone of corporate responsibility and a powerful lever for change.
With upcoming UK regulations requiring mandatory reporting on healthy food provision, the white paper shows how Elior at Work can help clients prepare. Its menu management systems provide allergen information, calorie counts and carbon-impact data, supporting compliance and advancing ESG goals.
Inclusive catering is another core focus. Halal, kosher, gluten-free, dairy-free and plant-based options, alongside flexible stations, are expected by more and more employees. So too are clear labelling, staff training and digital tools that enable employees to make informed choices.
The white paper demonstrates how the next generation of workplace dining will combine personalised nutrition, inclusivity, sustainability and technology. Employers adopting these principles will benefit from stronger employee engagement, higher productivity, improved retention and a more positive workplace culture.
“How employees are fed should sit at the heart of workplace strategy,” said Calum McLaren, divisional managing director, Elior at Work. “It’s not just about serving meals – catering should bring food, space and colleagues together to drive sustainability, health and engagement, making workplace dining a catalyst for wellbeing and organisational success.”
Download the full Elior at Work report here.
Ultimate and Create celebrate a successful London Venue and Catering Awards 2025 #
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CH&CO’s events production and catering businesses Ultimate and Create are celebrating success at The London Venue and Catering Awards 2025 as both hosts and winners of the dynamic event that recognises and rewards outstanding achievement in London-based venues and catering companies.
Partnering with Global Conference Network, the organisers of the awards, Ultimate showcased its creativity and events specialism as producers of the spectacular 10th anniversary edition of the esteemed event at Old Billingsgate, expertly hosting professionals from across London’s events industry.
Create’s talented chefs also wowed the 600+ guests with an exquisite three-course menu that featured Poached Tiger Prawns, Roasted Pepper Quinoa and Butternut Squash Romesco to start; with Blackened Beef Sirloin, Potato & Short Rib Gratin, Caramelised Sand Carrot, Tenderstem and Peppercorn Jus for the main; rounded off perfectly with a dessert buffet of Lemon Meringue Choux Bun with Blackcurrant Compote; Muscovado Caramelised Apple & Cinnamon Cheesecake; and Layered Chocolate Marquise with Dark Chocolate Cremeux & Cocoa Nibs.
And to cap off a triumphant event, the Ultimate team was declared ‘Winner’ of the Best Seasonal Party Venue category for its City Central at the HAC venue.
The judges had high praise for Ultimate: “This is a powerhouse seasonal venue - delivering scale, creativity and operational excellence in equal measure. Ultimate show strong seasonality to transform so dramatically between summer and winter and a real commitment to quality and sustainability. An amazing site that remains one of London’s iconic seasonal venues.”
Carly Mitchell, Managing Director for Ultimate and Create, said: “It was a huge honour to host our industry peers for the 10th anniversary of this phenomenal event. The team did brilliantly in bringing the much-loved awards to life and giving the 600+ guests a memorable event and culinary experience – the energy in the room encapsulated how dynamic and amazing our industry is.
“Winning the Best Seasonal Party Venue Award was the icing on the cake! Our amazing team has been working incredibly hard in preparation for our Christmas party season where we will welcome 40,000 guests over 60 events at Old Billingsgate and City Central at the HAC. To be given this incredible recognition and receive such wonderful praise from the judges is testament to their talents and gives them a fantastic boost ahead of our busiest time of year. Congratulations to them, and to all the finalists and winners from within CH&CO, our client partners, and across our industry.”
The CH&CO leisure business, which includes Ultimate, Create and Company of Cooks, was well represented at the London Venue and Catering Awards 2025, scooping deserved recognition for its teams and venues with the following awards:
Best Seasonal Party Venue: City Central at the HAC – Winner
Best Event Venue Under 750 attendees – Old Royal Naval College – Winner
Best Venue for Gala Dinners, Awards or Weddings: Plaisterers’ Hall – Silver Award
Sustainability Award for Venues – BMA House – Silver Award
Best Venue with Outside Space – East – Old Royal Naval College – Bronze Award
Best Conference Venue – RCP London Events (Royal College of Physicians) – Bronze Award
Pan’Artisan’s Naples Neapolitan Style Doughball wins at PAPA Awards #
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Pan’Artisan is delighted to announce their recent win at the PAPA Awards with their new Naples Neapolitan Style Doughball.
Pan’Artisan is renowned for its portfolio of premium quality, Italian inspired dough products. Winning PAPA’s ‘Italian Style Food Award’ recognises the team’s dedication, skill and attention to detail to produce the finest quality products to aid and inspire chefs and caterers.
The judges were impressed with the product’s innovation, great taste and presentation. At the awards ceremony held at the Sheraton Grand, London Park Lane, Charlotte Perkins, Commercial Manager at Pan’Artisan Ltd commented “The winning of this award is a true testament to the dedication our team show to honouring our key brand values of quality and innovation. From the initial development to full scale production, our Naples Neapolitan doughball defines excellence and provides operators with a unique authentic style dough, frozen for convenience.”
The Winning Doughball!
The Naples Neapolitan Style Doughball presents the characteristic Italian Neapolitan style pizza crust – a slightly charred leopard-spotted crust with a crispy exterior and a soft, airy and bubbly interior. The charring creates a slightly bitter flavour to the crust, coupled with a soft, chewy texture that’s iconic of the original Neapolitan pizza.
Easy to handle, with an elastic and stretchy Neapolitan style pizza dough, these doughballs are made with just four ingredients: a high gluten content 00 Flour, water, salt and yeast. The dough is slowly fermented for up to 24 hours, which produces a great flavour and causes tiny air bubbles to form inside the dough. These fermentation bubbles allow the dough to stretch easily and also allows larger air bubbles to form inside the crust when cooked at high temperature.
Supplied frozen for convenience and greater wastage control, this product is suitable for vegans, vegetarians and those following a lactose intolerant diet.
For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com
Hospitality leaders' confidence sinks ahead of make-or-break Budget #
Soaring costs of doing business and pressure on consumer spending have pushed hospitality leaders’ optimism down to a five-year low, the latest Business Confidence Survey from CGA by NIQ and Sona reveals.
The exclusive poll from the start of the third quarter found just 26% of leaders feel optimistic about prospects for their business over the next 12 months—a dramatic drop of 15 percentage points from the second quarter of 2025. The number of leaders feeling optimistic about the future of hospitality in general slipped by 5 percentage points to 13%.
It brings an abrupt end to two consecutive quarter-on-quarter increases in the tracker in 2025. Leaders’ confidence in prospects for their business is now at its lowest point since October 2020, when the COVID-19 pandemic had decimated trading.
The latest figures are a concerning indictor as pubs, bars and restaurants enter the crucial Christmas and New Year period. They also highlight the urgent need for targeted and sustained support in the Chancellor’s forthcoming Budget.
Sales and profits squeezed as hospitality polarises
The Business Confidence Survey from CGA by NIQ and Sona shows heavy pressure on operators’ sales and profit margins throughout 2025. While 46% of business leaders report a year-on-year increase in their revenue in the third quarter, this is sharply down from 53% in the second quarter. The majority of leaders report either decreased (25%) or unchanged revenue (29%).
The CGA RSM Hospitality Business Tracker—based on a separate sample of hospitality businesses—has indicated broadly flat sales on a like-for-like basis in 2025. Openings of new sites have generated modest total growth, though it has remained below the rate of inflation for most of the year.
Profits have meanwhile been squeezed even tighter than sales. A third (32%) of leaders say their profits have decreased year-on-year—more than the 30% who recorded an increase. Even more concerning is the finding that 11% of leaders operated at a loss in the third quarter of 2025. With many companies’ financial resources drained, only a quarter (26%) now hold enough cash reserves to last them a year—the lowest level in years—while 6% hold no reserves at all.
Tough decisions on menu prices, staffing and investment
Sustained challenges are forcing hospitality business leaders into difficult decisions in many areas, the Business Confidence Survey shows. They include menus, with the large majority (85%) of operators raising their prices since measures in the government’s Spring Statement added to the sector’s costs. The average increase in prices is 7.6%—almost double the rate of inflation.
Many leaders have also been obliged to address staffing levels, with more than half (55%) reducing their team numbers and / or the hours available to their staff. The average reduction in hours is 7.3%. Smaller numbers have lowered their spending on employee benefits (23%) and training (19%).
The costs crisis is leading some businesses to retrench in many more ways, including cancellations of investment (53%), reductions in trading hours (36%) and closing sites entirely (21%).
Leaders call for Budget support
The latest problems for leaders add weight to calls for greater government support for the hospitality sector, with taxes, rates and labour costs the three urgent priorities. Around two thirds of leaders say a VAT reduction for hospitality (70%), a maximum possible discount on rates multipliers (65%) and changes to employers’ National Insurance contributions (65%) are among their three most preferred actions from government. Without more support, the majority of leaders say they would have to cancel investment (69%), increase prices (63%) or make further cuts to staff hours (63%).
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “The latest dip in leaders’ confidence reflects the exceptionally challenging environment they have faced in 2025. High inflation, low consumer confidence and government policy have all combined to weaken hospitality and compromise its immense contribution to the UK’s economic growth and job creation. Christmas trading will hopefully boost the coffers of vulnerable businesses, but the sector will be hoping that the imminent Budget is used to deliver the targeted support that hospitality needs and merits.”
Paul Watson, VP of hospitality at Sona, said: “This sharp drop in leaders’ confidence underlines just how tough trading conditions have become. Operators are facing mounting pressures on all sides, and the temptation to cut back on hours, teams or investment is completely understandable. But when margins are already tight, every peak period becomes even more valuable – and without the right people in place, those vital revenue moments can slip away. Guests are also being more selective with their spending, so having a confident, supported and consistent team is crucial to delivering the experiences that keep them coming back. The next few months will demand a careful balance: managing costs sensibly while ensuring teams have the tools, insight and stability they need to perform at their best.”
Bestway celebrates outstanding achievement at The Bestway Awards 2025 #
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Bestway Wholesale proudly celebrated the achievements of its community at The Bestway Awards 2025, held at London’s prestigious Marriott, Grosvenor House, Park Lane, last week.
Hosted by acclaimed British musician, singer and television presenter, Myleene Klass MBE, the event honoured outstanding contributions from Bestway’s retailers, colleagues and partner suppliers.
The Awards celebrate ‘business at its best’ bringing together members of the Bestway family, and its extended community, under one roof. The annual event highlights the extraordinary efforts and celebrates the dedication and excellence that drives Bestway forwards and is enshrined in its business.
The evening opened with the Bestway Colleague Awards, recognising team members who exemplify Bestway’s core values: We Are One Family, Every Voice Matters, Champion What’s Right, and Be Proud of What You Do. Awards honoured exceptional office and field colleagues, outstanding depot and store teams, and the evening’s highest accolades: Depot of the Year and Store of the Year.
The Bestway Retailer Awards celebrated Bestway’s retailers for their exceptional customer service and extraordinary contributions to their local communities. Awards covered all categories including Large Convenience Store of the Year, Off-license of the Year, Pet Retailer of the Year, and Retail Excellence Award as well as a Special Recognition Award for exemplary service and dedication.
The evening culminated in the Bestway Supplier Awards, honouring three outstanding individuals from supplier partners who have gone above and beyond in their roles. The awards recognised exceptional contributions across Digital Talent, Stock Management, and Account Management, celebrating the people whose dedication truly makes the difference.
Each award presented, reflected just a fraction of the impressive nominations received. Each one was a testament to the hard work and commitment of the Bestway’ community.
The awards were presented by Myleene Klass, alongside Bestway Wholesale’ leadership, including Managing Director, Dawood Pervez, Group Trading Director, Kenton Burchell, Retail Director, Jamie Davison, Head of Human Resources, Angela Underwood and Operations Director, Ashar Rehman.
WINNERS:
Colleague Awards:
Be proud of what you do: Lauren Jamie-Smith
Champion what’s right: Audrey Bannister
Everyone voice matters: Sreeruma Radhamohanan
We are one family: Chandran Duraisamy
Office Colleague of the Year: Rina Depala
Store Colleague of the Year: Wendy Bartlett
Field Colleague of the Year: Scott Harvey
Depot Colleague of the Year: Tommi Noble
Store Of The Year: Central Convenience Store, Chulmleigh
Depot Of The Year: Manchester
Retailer Awards:
Large Convenience Store of the Year: triple ‘a’ Foodhall, Nuneaton
Off-license of the Year: Bargain Booze, Millom
Small Store of the Year: best-one, World’s End
Pet Retailer of the Year: Mole Avon Country Store
Independent retailer of the Year : Fair Price, Nottingham
Food-To-Go retailer of the Year: Costcutter, Kirk Sandell
Community Store of the Year: Costcutter, Swanage
Most Improved Store of the Year: Simply Fresh, Old Oak Road, London
Special Recognition Award: Peter Patel, Costcutter
Retail Excellence Award: Costcutter (Kersheaup Vagadia)
Catering Fast Food Outlet of the Year: Chicken Cottage
Supplier Awards:
Digital Talent of the Year: Karen Smith, Coca-Cola Europacific Partners
Stock Manager of the Year: Syan Adams, Carlsberg
Account Manager of the Year: Dabra Smethurst, AG Barr
Bestway Wholesale Managing Director, Dawood Pervez, shared his pride, stating:
“As we celebrate 50 years of Bestway, these awards recognise far more than commercial achievement – they honour the dedication, passion and exceptional performance of the people who serve and inspire communities across the UK every single day. What truly sets Bestway apart is our sense of community: the resilience, ambition and commitment shared by our retailers, colleagues and supplier partners. Independent stores have never mattered more, and it is through these strong partnerships that we continue to support livelihoods and create meaningful impact.
It is a privilege to recognise individuals and teams who go above and beyond, setting new standards, strengthening our industry partnerships and showing what’s possible when we work together. Their success is our success and they inspire us every day. Congratulations to all our winners and nominees. Together, we look forward to shaping an even stronger independent retail sector for the next 50 years and beyond.”
For further information on Bestway Wholesale, please visit www.bestwaywholesale.co.uk and for information on Bestway Retail, please visit www.bestwayretail.co.uk
Regional UK & Ireland winner of global Cook for Change! sustainability chef challenge announced #
Gordon Carberry, a craft development chef with Sodexo Ireland has won the UK and Ireland regional final of the Sodexo global Cook for Change! sustainability chef challenge 2026 and will go on to compete against eight other Sodexo chefs from across the globe in the grand final which is being held in London in March 2026.
The global challenge, now in its third year, showcases the most talented chefs from within the Sodexo culinary community to unleash their creativity, showcase their love for food, and champion sustainability in the kitchen.
The competition began earlier this year with Sodexo’s seven global regions holding their regional competition to find three chefs to compete in the regional finals, two runners up will also compete in the grand finale.
Sodexo UK & Ireland’s judges included its most senior culinary experts, including Richard Learmount, food director, Matt Hay, head of culinary, as well as executive chefs David Ward and Stuart Bowman.
Last week Sodexo UK & Ireland’s three regional finalists, Stacey Kniazeva, Roman Lovett and Gordon Carberry, travelled to Wittenheim in France for a three-day European semi finals which included culinary workshops and training sessions before competing for the coveted place to represent the UK & Ireland in the grand finale.
Gordon Carberry was announced as the UK & Ireland winner, with his dish ‘Meacan Bán’ (Irish for parsnip). The dish comprises miso glazed parsnip, gouchujang, parsnip puree, popped chickpeas, wild rice, nori, citrus plant mayonnaise and crispy parsnip skins served with parsnip and apple shrub.
On being announced as the UK & Ireland winner Gordon said: “I love pushing myself outside of my comfort zone. I chose to take a humble ingredient and show it in as many different ways as I could. The experience so far has been incredible, all the finalists are talented colleagues, and I’m thrilled and honoured to be able to compete in the final.”
Gordon, a craft development chef for Sodexo Ireland, has worked in restaurants ranging from Michelin, fine dining, bistros to now working in contract catering where he has found his home. Gordon loves to compete in culinary competitions and has been doing so for over a decade.
Matt Hay, Head of Culinary at Sodexo UK & Ireland said: “This is a fantastic competition which showcases what our talented chefs are creating every day for our guests across the region. All three finalists have demonstrated exceptional culinary skills from creating the concept of the dish to the production of it in a high-pressured competition setting. The whole Sodexo culinary community will be supporting Gordon as he prepares for what will be an exciting live cook-off to find the 2026 winner.”
Each chef was asked to create one sustainable plant-forward or plant-based dish that showcases delicious global flavours and ingenuity with the use of ingredients, cooking techniques as well as incorporating a food waste element such as utilising trimmings, by-products or repurposing ingredients. Criteria also included low-carbon recipe development, a focus on health and nutrition and that the dish must feature sustainably sourced, local and seasonal ingredients.
Sodexo UK & Ireland have won the competition for the last two years and are the host region for the grand finale which will be held over two days in March 2026. The live cook-off will be held on 23 March 2026 in Luton at the UK headquarters of the competition’s sponsor, the Rational Group, the world market and technology leader in the field of hot food preparation for professional kitchens.
The 2026 winner will be announced the following day at a gala event at the spectacular Vision Hall in central London. Special guests will join Sodexo chairwoman, Sophie Bellon and other senior leaders from across the Sodexo Group to enjoy a drinks reception and food showcase featuring dishes from the global chefs in partnership with Sodexo UK & Ireland’s premium food brands The Good Eating Company; Fooditude; and Heritage Portfolio.
Jean Renton, CEO Sodexo UK & Ireland said: “Well done to our finalists Stacey, Gordon and Roman who have all demonstrated their individual ability to create innovative dishes that taste wonderful and champion local ingredients and environmentally responsible practices - something we instil through our food services whatever the setting.
“We are excited to be the host of the 2026 grand finale and look forward to welcoming chefs and guests from around the world to showcase our exceptional culinary talent and passion for hospitality. We will be cheering on Gordon and hoping for a third win but the level of competition is exceptional so we’ll just have to wait until the grand finale.”
FEA highlights major challenges ahead for foodservice equipment industry #
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Are you ready for CBAM, digital passports and the Building Safety Act?
Dealing with carbon is going to increase costs for the hospitality industry and its supply chain. However, dealing with the incoming regulations and requirements on embodied carbon are not the only major challenges facing the foodservice equipment industry. The Building Safety Act (BSA) is not on many people’s radar – but it should be, because it will have a huge impact on kitchen projects.
FEA’s technical and policy director, Luke Slater, highlighted these issues in two presentations that took place on the Wednesday of the association’s Industry Conference (12-13 November, De Vere Cotswold Water Park Hotel).
First up was the Circular Economy of Carbon panel session. The interest in the carbon issue was highlighted by the large number of people attending the session. It covered the key issues that the focus on carbon and embodied carbon is creating. The need for manufacturers to supply embodied carbon figures for products is part of the issue. But just around the corner is the Digital Passport, which will require products to have QR codes linking to relevant data including embodied carbon. Then there’s CBAM, which is essentially a tax on imported products and raw materials that have a significant amount of embodied carbon – such as steel. Key here is the need for the industry to collaborate to quickly agree a methodology for assessing the carbon figure, and present it to legislators to avoid them imposing an unsuitable system on the industry.
The panel discussed the implications of the carbon economy. For example, some think that CBAM could lead to a reduction in the use of stainless steel in manufacturing. Traditionally operating costs (OPEX) and capital cost (CAPEX) have been separate – but the increased focus on lifetime carbon, and lifetime costs, will lead to the two being combined.
Slater presented his assessment of the Building Safety Act (BSA) during the FEA’s AGM. The BSA will require companies to provide proof of competence on building projects. This proof will also be required for kitchen builds and refurbishments, and will have an impact on the foodservice equipment supply chain. The requirements and methodology of proving competence are being discussed now, and FEA is leading the equipment industry’s response. A major issue, as with CBAM, is the methodology: applying the same criteria to a kitchen as to a building will not work and will be a huge burden. “The BSA is the next big issue facing our industry,” says Slater. “FEA would welcome input from members as to what type of system they believe would work and what criteria should apply.”
Anyone interested in finding out more about the BSA, and in contributing to FEA’s response, should contact Luke Slater at luke.slater@fea.org.uk.
FEA has organised a ‘Navigating the Carbon Landscape’ tour, where Slater will discuss the latest thinking on, and implications of, the carbon economy. Members are welcome to attend any of the three events, but need to contact FEA to book places – there’s a maximum of three places per member company. The tour’s south region event will be at Meiko on January 15th, for the Midlands it’s Partstown, January 23rd, and for the North the tour goes to Victor Manufacturing on 5th February. Booking will be via Eventbrite. To find out more contact FEA.
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
Get your Springboard Online Christmas Raffle is to Change Lives Through Hospitality #
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The Springboard Charity are calling on festive generosity to support its 2025 Christmas campaign by purchasing digital raffle tickets and making donations that unlock potential and empower individuals to find rewarding careers in the industry.
With every £10 raffle ticket, purchased here https://springboard.uk.net/christmas, supporters can not only win incredible prizes, including Dinner for Four with Wine Pairing by a Sommelier in Claridge’s Restaurant, and a Two-Night Stay for Two People in a King Guestroom with Breakfast at Hilton London Metropole amongst others, but can also provide meaningful gifts to friends, colleagues (Secret Santa), and clients, proving there’s a better way to give this Christmas!
The draw takes place on 23rd December 2025.
Restaurant Associates Partners with Acclaimed Chef Ollie Dabbous #
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Restaurant Associates has joined forces with Ollie Dabbous, the acclaimed London chef, Michelin-starred restaurateur and publisher. Together they will infuse menus with inspiration drawn from his remarkable culinary career; from co-founding and leading Hide in Piccadilly to earning Michelin acclaim in the first six months of opening his esteemed restaurant, Dabbous.
Ollie’s cooking philosophy is rooted in minimalism and allowing seasonal ingredients to shine, a vision that perfectly aligns with the ethos of Restaurant Associates.
This partnership brings an exciting new dimension to Restaurant Associates, defined by purity of flavour and a thoughtful approach to dining. Ollie will collaborate closely with culinary teams to develop innovative dishes and menus that redefine contemporary dining.
Adam Thomason, Culinary Director at Restaurant Associates: “Having Ollie on board is really exciting because he shares the same culinary vision as us in Restaurant Associates. It was clear during his time at Hide that he is someone who truly stands out. It is an incredible restaurant that delivers exceptional foodie experiences, from the casual offers right through to the premium top end ones.
His absolute superpower is that he understands firsthand what our guests need and how we can make the best food possible. He inspires our chefs, he trains them further to create incredible dishes, and he does it all while being an all-round genuinely lovely guy”.
Ollie Dabbous adds: “The partnership with Restaurant Associates could not feel more organic. The chefs are passionate, kind and well-organised. As a company ethos, they respect the integrity of ingredients, serving dishes that celebrate their natural qualities rather than masking them.
“I had the pleasure of working with some of the team recently, whilst hosting an exclusive chef’s table experience for one of their clients. What really stood out was their pursuit of excellence was founded on seasonality, simplicity in presentation and depth of flavour. I am looking forward to contributing fresh ideas across both their casual and fine dining experiences, getting to know the team and serving some amazing dishes to their clients.”
Chef Sally Abé joins 2026 Toque d’Or® judging panel #
Nestlé Professional today announced culinary super star Sally Abé as head judge for the 38th edition of Toque d’Or. With a strong passion for elevating British cuisine through local, seasonal and sustainable produce – and her commitment to nurturing the next generation – Sally will bring her unique perspective and skills to the panel of industry experts.
Having worked at a number of top establishments including The Savoy, The Ledbury and Michelin-starred pub The Harwood Arms, Sally now leads a brigade of chefs at top Cotswolds gastropub The Bull. As well as sharing her expertise, she’ll work closely with next year’s finalists in a bespoke challenge centred around the competition theme of cultural fusion, diversity and innovation.
Joining Sally on the Toque d’Or panel will be outstanding chef Kate Austen and seasoned hospitality professional Andy Downton.
From working for Gordon Ramsay as senior development chef to becoming the youngest female head chef of a two-Michelin starred restaurant, Kate has honed her skills at the highest level. This was recognised in 2024, when she became the first woman to win the main course on BBC 2’s Great British Menu. Kate’s creative flair and refined approach to contemporary European cuisine, influenced heavily by her time in Scandinavia, will help inspire the budding chefs and restaurateurs competing.
With more than two decades of Michelin-level hospitality expertise and a proven track record in guiding restaurants toward sustainable growth, independent consultant Andy Downton joins as the final recruit for the 2026 competition. Over his 20-year career, he has worked with some of the UK’s most celebrated establishments, including Gordon Ramsay at Claridge’s, The Savoy, City Social, Park Chinois, and has provided consultancy for The Fat Duck.
Also returning to the judging panel are previous competition finalists and winners, who will share their experience and insight as former competitors turned mentors.
Louise Bawden, senior events and strategic partnership manager at Nestlé Professional said: “We are absolutely thrilled to welcome Sally to the Toque d’Or judging panel for 2026. Her passion for championing British ingredients and nurturing young talent perfectly reflects the values at the heart of the competition. With Sally, Kate and Andy bringing such a diverse mix of experience and perspectives, next year’s competitors are set to be inspired, challenged and supported like never before.”
Sally Abé, chef and head of food at Cotswolds gastropub the Bull, Charlbury said: “It’s such an honour to join the Toque d’Or judging panel as head judge this year. Supporting the next generation of chefs is something I care deeply about, they’re the future of our industry. I can’t wait to see how they interpret this year’s theme and use their creativity to celebrate culture, flavour and innovation through food.”
Kate Austen, Private Chef said:
“I’m thrilled to join the Toque d’Or panel. The industry needs bold, curious young chefs, and I can’t wait to see how they interpret this year’s theme with imagination and ambition.”
Andy Downton, owner & founder, Burnt Chocolate Consultancy said:
“I am absolutely thrilled to be joining this year's Toque d’Or judging team, it's an amazing opportunity to showcase hospitality as an exciting and rewarding profession. I’m looking forward to using my experience to help empower the next generation to push boundaries, show their passion and professionalism, and realise their full potential in this year’s competition.”
To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor.
Sodexo’s commitment to tackling food waste recognised with two wins at 2025 ‘waste2zero’ awards #
Sodexo UK & Ireland has been named Best Resource Management Business of the Year and awarded the Best Food Waste Prevention Project Award at the 2025 ‘waste2zero’ awards organised by Footprint Media the leading voice on sustainability in the food service sector.
Both awards were given to Sodexo for its pioneering WasteWatch food waste prevention programme and the outstanding impact it has had on reducing food waste and driving sustainability across Sodexo’s food services sites across the UK and Ireland.
In the 12 months to 31 August 2025 food waste has been reduced by 50.2% - five years ahead of the UN Sustainable Development Goal 12.3 – which is the equivalent of over 560 tonnes of pre-consumer food waste.
Deployed at over 500 sites, the WasteWatch programme, a data-driven initiative intended to minimise avoidable food waste throughout the value chain through operational and behavioural changes, empowers Sodexo’s kitchen teams to track, analyse, and reduce food waste in real time.
Claire Atkins Morris, sustainability director at Sodexo UK & Ireland said: “We are delighted to have received not one but two awards at this year’s waste2zero awards for our focus on reducing food waste through WasteWatch. Recognition and thanks should go to our catering teams at our client sites who have embraced WasteWatch and are making a significant difference in reducing the impact of our operations and engaging our clients and customers.
“Congratulations also to our colleagues at Fooditude, for championing food waste reduction at our central production unit and directly on client sites embracing the ethos of food waste and loss across the value chain.”
Sodexo’s holistic approach, which combines innovative technology with staff engagement and collaborative partnerships, has fostered a culture of environmental responsibility, sparked healthy competition among sites, and driven behavioural change at every level of the organisation.
Sodexo’s delivered-in workplace food services business, Fooditude was highly commended in the Best Food Waste Prevention Project category for its own food waste management project tailored to its central production model and enabling site-specific analysis.
Malcolm Skinner wins top gong in FEA awards #
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FEA’s 2025 award winners revealed, including Chair’s Awards, Charitable Endeavour Awards and Outstanding Contribution to the Industry.
Malcolm Skinner is the winner of the FEA’s Outstanding Contribution to the Industry Award for 2025. Announcing the award Jim Doherty, former director at FEM and a close personal friend to Malcolm, described him as ‘full of integrity’ and ‘a man who is hugely supportive of his family, his friends and, of course, of the industry he loves.’ The award was the top gong announced during the FEA’s Gala Dinner on 13th November, at the end of the association’s Industry Conference which this year took place at the De Vere Cotswold Water Park Hotel.
Malcolm is managing director of Marren Microwave and his win was enormously popular, being greeted by a standing ovation from the 140 plus guests at the black tie event. Jim described his career, saying, “He has been in the foodservice industry for over 50 years and, given that he left school with no qualifications, you’d have to say he’s done alright!”
For Malcolm the award was a complete shock – which was icing on the cake for his work colleagues, because of his uncanny knack for knowing everything before anyone else does. Kelly Barrell, Marren’s business development manager, said, “I’ve spent years trying to find a bit of news or inside knowledge he doesn’t already know. If we’ve managed to keep this award a surprise until tonight, it’ll be a first for me!”
Once he had got over the surprise, Malcolm thanked FEA and the industry, saying, “I’ve not worked in any other industry. I’d like to think that I’ve given something back because it’s given me and my family a good life.” He was joined on stage by his wife Mary and grandson Dan.
At the start of the evening Emma Brooks, chair of FEA, announced the Chair Awards, which honour those who have supported FEA and helped to drive the foodservice industry forward. This year’s winners were Paul Anderson of Meiko, Paula Sherlock of Signature FSE and the FCSI’s Julian Edwards.
Charitable Endeavour Awards
The FEA Charitable Endeavour Awards for 2025 were announced during the Conference Opening Dinner, on 12th November. They were presented by Lawrence Hughes, FEA’s vice chair, and Paul Anderson, managing director of Mieko, which sponsors the awards.
These awards, now in their third year, celebrate the effort, dedication, and achievement of those involved in the foodservice industry in supporting charitable causes. The Company category was won by a team from Gail’s Property who completed a gruelling 100 kilometre walk across the South Downs to raise £3,700 for the Gurkha Welfare Trust. The 'Sensational Six' won the Team category. They were Claire Moss, Matt Greep, Max Barnes, James Olbort, Joe Stockwell, and Suzi Forster. They raised £22,125 for the Children’s Adventure Farm Trust by having their own adventure, navigating 620 kilometres of Sri Lanka's most demanding terrain, from Sigiriya to Mirissa Beach, in two Tuk Tuks. Chris Fay won the individual award. He took part in the Swim Serpentine event and was a key part of the ‘pod’ that raised over £18,000 for the Whale and Dolphin Conservation charity.
The Opening Dinner, which was attend by 140 conference delegates, raised £3,680 for this year’s nominated charity, Military vs Cancer.
Next year’s FEA Industry Conference is at the De Vere Wokefield Park Hotel, Reading, on November 18th and 19th. For information contact FEA.
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
Vacherin celebrates its ten-year partnership with the Luminary Charity and Luminary Bakery #
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Vacherin has capped off a landmark year in its partnership with the Luminary Charity and Luminary Bakery by conquering the Three Peaks Challenge.
40 team members from the sites and offices of London’s specialist caterer successfully scaled the three highest peaks of Scotland, England and Wales within 24 hours and raised an incredible £32,500 for the charity and social enterprise.
The expedition provided the inspiring finale to what’s been a special year celebrating the ten-year anniversary of Vacherin’s collaboration with Luminary. The money raised will directly support Luminary’s work in helping London’s most disadvantaged women – including those who have experienced homelessness, domestic abuse, violence or sexual exploitation, to rebuild their lives with training, employment and community support.
Over the past decade, Vacherin has provided holistic support to the charity and bakery through the sale of its handcrafted baked goods in selected sites, dedicated fundraising activities, and by providing work placements and mentoring as part of Luminary Charity’s training and employment programme.
The milestone year has also seen the launch of the bakery’s central production kitchen – co-funded by Vacherin and its sister brand Company of Cooks – which has expanded Luminary Bakery’s capacity and impact and significantly increased its income. The new facility has enabled Luminary Bakery’s delicious bakes to be served in more Vacherin sites, as well as Company of Cooks’ venues.
Aoine Wilson, Interim CEO, Luminary Charity, said: “A very special thank you to Vacherin. This year marks a decade of our partnership. Not only do they support us financially – their funding helped develop our beautiful training space – but through many other ways including mentoring and providing invaluable work opportunities. This year, they’ve gone above and beyond by organising a series of incredible fundraising events in support of the Luminary Charity and Luminary Bakery – including a wonderful dinner at the Southbank Centre in May to the awe-inspiring Three Peaks Challenge in October. Their dedication has been nothing short of extraordinary. We truly cannot thank them enough for this remarkable partnership.”
Leila Siassi, Managing Director, Luminary Bakery, added: “Thanks to the support of Vacherin and Company of Cooks we have opened a brand-new production kitchen – a space that allows us to increase capacity, take on more apprentices and serve even more customers across London. More recently we invested in a new electric vehicle to deliver our goods sustainably, reinforcing our commitment to the planet as well as to people.”
Phil Roker, Vacherin’s Managing Director, said: “It’s been a privilege to work with Luminary Bakery and the Luminary Charity for the past ten years. Through the wonderful art of baking, they are making a real difference. Their important work gives a safe space, opportunity and hope to women across the capital, at a time when they need it most. Everyone at Vacherin is incredibly proud to be part of the Luminary community and the team wholeheartedly embraced the call to make this milestone year in our partnership one to remember.
“All our fundraising activities represent a powerful celebration of purpose and teamwork for our people, and I’ve been blown away by their commitment and enthusiasm. This year’s programme has also given positively back to our team. We’ve benefitted from the sense of connection created from working towards a common cause, and the Three Peaks challenge, for example, brought people together, forged new friendships and boosted wellbeing.
“I want to thank everyone that has contributed to our extraordinary year of celebration and fundraising – from the Vacherin team members that took part to those that generously supported our efforts. Our relationship with Luminary is embedded in Vacherin’s culture, and we look forward to evolving our partnership and impact over the next decade.”
Creed Foodservice Unveils 2026 Trends Report A bold call to action for operators to lead with innovation, value and purpose #
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Creed Foodservice, one of the UK’s leading foodservice providers, has launched its 2026 Trends Report, setting a bold agenda for the hospitality industry as it navigates another year of change and challenge, but also opportunity. Drawing on expert analysis, consumer insight, and practical experience, the report identifies six key micro trends shaping the UK’s out-of-home food and drink landscape – from digital disruption and economic pressure, to flavour exploration and wellness priorities.
This report goes beyond trendspotting – it’s a strategic tool for chefs, operators, and hospitality leaders continuing to navigate tight margins and evolving customer expectations. With data-backed insights, real-life examples from UK operators, and actionable takeaways, it offers a clear guide for menu development, marketing, and experience creation in 2026.
Macro Trend for 2026: Accept the Challenge
The UK’s hospitality sector stands at a crossroads. With consumer behaviour still reactive, strong economic headwinds lingering, and expectations rising, operators must continue to adapt with both purpose and precision. Businesses need to move from just managing pressure to leading innovation.
Gabrielle Evans, Insights Executive at Creed Foodservice, commented on the backdrop to the 2026 trends report and what Creed is trying to achieve: “In 2026 the challenge isn’t just to endure, but to survive, thrive and lead the change with agility and bold thinking. Our mission is to empower operators with real insight and creative inspiration. This report is our rallying call for operators to Accept the Challenge.”
Six Micro Trends Shaping the Out-of-Home Market in 2026
Create Value: Consumers define value as more than just price – it’s about emotional reward, fairness and perceived quality. Affordable indulgences and premium comfort food that justifies the cost will dominate. Pizza Express’ Pizzanaise, a new exclusive dip, is a good example of a small product innovation that adds value to the customer without reinventing the whole menu. Greggs are also focussing on bringing value to their customers through its Rewards+ app which gives the user price deals and freebies based on their purchasing habits, tapping into instant gratification.
Redefine Experience: Dining is about more than just food, it’s driven by our need for connection through experiences with friends and family. Operators are investing in social-first dishes, immersive environments, and hybrid spaces that combine function with feeling, to satisfy customers who are looking for more than just a straightforward meal. Dishoom have fully embraced this move towards the experiential with Storytelling Evenings where themed dinners are brought to life with narration and music.
Green Intelligence: Sustainability is no longer just a buzz word and has matured into measurable accountability, with social governance keeping it in check. Now an expectation from consumers, transparency of practices is key to show that what is being preached is being practiced. Brands like Wahaca are leading the way with this by making conscious decisions about their ingredient sourcing – the brand exclusively uses British regenerative beef and Marine Stewardship Council (MSC) certified seafood, and proudly states this on its menus. Compass Group is putting live carbon labelling on menus to help consumers choose dishes with the environment in mind. Whilst LEON is investing in chef training for young people – showing that sustainable practices can have a social focus and be more than just about the food.
Embrace Digital: Tech is the invisible engine behind modern hospitality. But, whilst robot baristas and AI-powered menu suggestions are the future, essential technology for operators to embrace in the here and now centres around social media which drives discovery of venues and dishes – sometimes at speed – thanks to food trends turning into viral sensations overnight. Digital tools are also transforming team efficiency and guest experience alike with things like virtual training technologies and self-serve kiosks. Popeyes is an example of a brand taking it to the next level, using an AI voice assistant which understands regional British accents in its drive-thru lanes, whilst McDonald’s have a ‘MyMaccy’ pilot running which offers hyper-personalised menus based on the weather and time of the day.
Evolve Health: Health continues to move beyond low-calorie and high protein options into functional, feel-good eating. Expect more demand for gut health, fibre-focussed meals, and mood-boosting ingredients to grow across all sectors and with all demographics. Brother Marcus is an example of an operator championing whole foods, with their menus centred around Mediterranean dishes that are packed with seasonally sourced vegetables and other high-quality ingredients. The brand’s work with industry standard bodies like the Sustainable Restaurant Association and WRAP is becoming a blueprint for others who are looking to take a similar approach to their offering.
Ignite Flavours: Consumers crave flavour fusion – bold twists on nostalgic favourites, regional cuisine celebrations, and story-driven dishes that blend authenticity with excitement. Seeking adventure through eating, many are looking for global influences from Central and South America – Mexico and Peru, Korea and the Italian regions of Calabria and Sicily. Nando’s is embracing this with its ‘Peri-Global’ series, a selection of limited-edition sauces that blend the peri-peri classics with flavours like Korean gochujang and Mexican habanero. The ‘Global Comfort Menu’ from Bill’s is a heady mix of global flavours and nostalgic British dish fusions – think Thai-spiced shepherd’s pie and harissa mac n cheese.
Adopting and Implementing the Microtrends
All of these microtrends can be dialled up or down to suit individual businesses. It’s not about trying to do everything, if operators can understand their customer base, they can identify which trends are a priority to them and make choices that deliver maximum impact.
Being aware of generational drivers can help operators tailor their offer to their audience. Influenced by distinct values, lived experiences and spending habits, dining priorities can be generalised by age. At the top, Baby Boomers tend to seek familiarity and quality in their meal choices, conscious about their health and aging concerns, they are less focussed on sustainability. Generation X, are also a quality driven group, but they look for greater convenience by embracing digital innovations. Willing to try new flavours and cuisines they are somewhat experimental but also remain loyal to dishes and cuisines that they know they enjoy. Millennials view food with a blend of practicality and indulgence, prioritising high quality ingredients and strong provenance stories. They are less tied to the traditional three dayparts and instead snack regularly. Whilst Generation Alpha, the ‘AI Native’ generation expect everything on-demand, looking for hyper-convenience.
Rob Owen, Executive Business Development Chef at Creed, said: “Food innovation can feel like an overwhelming task for operators, but it doesn’t have to mean reinventing the wheel. Small changes with smart thinking can unlock big wins for businesses in this climate. Innovating around the edges, for example, lifting a dish from good to amazing with some knock-out sauces and sides, as well as making it really visually appealing can draw the consumer in and give them a sense of value.”
To download the full 2026 Creed Trends Report and explore how Creed can support menu and operational innovation, visit: about.creedfoodservice.co.uk/insights-reports-trends/.
For a free 1-1 Trends Insights Consultation with Creed Insights Executive, Gabrielle Evans, register here: www.about.creedfoodservice.co.uk/insights-121/.