Members’ News

April 2026

Fresh Union is proud to introduce Shinmai Red Rice, a distinctive new ingredient developed with the needs of professional kitchens in mind. #

Ethically sourced from Vietnam, Shinmai Red Rice has been brought to market in response to growing demand for unique, high-quality grains that deliver both on flavour and presentation.

Selected for its deep colour, consistent grain quality, and naturally nutty flavour, Shinmai Red Rice offers chefs an opportunity to add both visual impact and texture to their dishes. Its firm bite and ability to hold structure make it particularly suited to composed plates, grain-led dishes, and modern menu formats.

Ideal for applications ranging from refined side dishes to vibrant salads and plant-forward creations, Shinmai Red Rice responds well to a variety of techniques, maintaining integrity while absorbing flavour.

With this launch, Fresh Union continues to support chefs with ingredients that combine quality, versatility, and inspiration — helping elevate everyday dishes into something memorable.

Shinmai Red Rice is now available. Chefs interested in samples or further information are encouraged to contact the Fresh Union team.

Delphis Eco and Holleys Fine Foods announce strategic partnership to expand access to sustainable cleaning solutions #

Delphis Eco, the UK’s leading manufacturer of eco-friendly cleaning products, has announced a new partnership with Holleys Fine Foods, one of the UK’s leading speciality and fine food wholesalers. The collaboration brings together two purpose-driven businesses to expand access to high-performance, environmentally responsible cleaning solutions for independent retailers and foodservice operators across the UK.

The announcement comes ahead of next week’s Farm Shop & Deli Show, where Holleys Fine Foods will unveil its new online Marketplace category. The launch will feature the full range of Delphis Eco products, further strengthening Holleys’ growing portfolio of sustainable, high-quality brands and creating new opportunities for retailers to broaden their offer.

Holleys Fine Foods supplies a nationwide network of farm shops, delis, garden centres and foodservice operators, with a strong focus on premium, responsibly sourced products. The addition of Delphis Eco’s range reflects increasing demand from both retailers and shoppers for products that combine strong environmental credentials with proven performance — while also offering attractive value within a premium category.

Delphis Eco is widely recognised as a pioneer in sustainable cleaning, having been the first in Europe to introduce 100% recycled plastic bottles at scale. Its product range is plant-based, vegan, biodegradable and non-harmful to users and the environment, making it well suited to retailers looking to meet growing consumer demand for more sustainable household products.

As part of the partnership, Holleys Fine Foods will stock the full Delphis Eco range, including washing up liquid, multi-purpose cleaner, bathroom cleaner, heavy-duty degreaser, non-bio washing powder and stain remover. The range provides retailers with a credible, differentiated cleaning offer that complements premium food ranges and supports increased basket spend, while also meeting the needs of hospitality customers.

The partnership also supports retailers in responding to rising consumer expectations around sustainability, particularly in areas such as packaging, ingredient transparency and environmental impact - without compromising on product performance or quality.

Denzil Holley, Category Manager – Marketplace at Holleys, said:
“At Holleys Fine Foods, we are committed to sourcing products that meet the highest standards of quality, performance and sustainability. Partnering with Delphis Eco allows us to offer a trusted, premium cleaning range that aligns with the evolving needs of both our retailers and their customers.

“As demand for more sustainable household products continues to grow, it is important that retailers have access to ranges that deliver on both environmental credentials and effectiveness. Delphis Eco is a clear leader in this space.”

Mark Jankovich, CEO of Delphis Eco, added:
“We’re delighted to be partnering with Holleys Fine Foods to extend the reach of our sustainable cleaning range across the UK.
“There is a growing shift in consumer behaviour towards products that are better for the environment, without compromising on quality. Through this partnership, we are making it easier for independent retailers to access a trusted, high-performing range that meets this demand.

“Holleys has built a strong reputation for supporting retailers with carefully curated, premium products, and we look forward to working together to help drive growth in this important category.”

Sodexo - First half Fiscal 2026 results: reset in motion with first management actions; full-year guidance updated #

Organic revenue growth of +1.7%

— Underlying operating profit margin of 3.7%, down -140 bps at constant currencies,
impacted by both execution challenges and first management actions

— Revised full year Fiscal 2026 guidance reflecting prevailing operating conditions:

• Organic revenue growth between +0.5% and +1%
• Underlying operating profit margin between 3.2% and 3.4%

— Roadmap and mid-term ambition to be presented at an Investor update in Paris on July 16, 2026

Jean Renton, Sodexo UK&I CEO, said:
 
“Today, Thierry Delaporte, Group CEO, presented the Group first half fiscal 2026 results to the market, sharing his view on where we stand and how we move forward. In the UK & Ireland we are totally committed and progressing in this way with our ambition to increase market share of the company.

“Across our business, we are seeing the benefit of our focus on delivering food and support services, combining the strength of our integrated offer with an emphasis on quality, innovation and client partnership.
 
“Our teams are proud to have secured several important new contracts and extensions, reflecting the trust our clients place in us and the value we deliver every day. From our appointment as a strategic partner to the Home Office to new partnerships with organisations such as EY in Ireland, Edinburgh Zoo, and continued long-term relationships with clients including the Scottish Parliament, Leyland Trucks, the Royal Academy of Arts, and additional services for ESB in Ireland, these wins demonstrate the breadth of our capabilities.
 
“As we celebrate our 60th year, we are reinvigorating our approach to serve clients, underpinned by continued investment in technology and digital capability to enhance the consumer experience.
 
“In the region, we continue to deliver on sustainability goals – focusing on supporting environmental food systems, improving food security and energy efficiency that delivers commercial value and operational efficiency for our clients.  Our latest net zero progress report highlights our market leading progress to decarbonise our business by combining data, expertise, commitment, and action across our business.

“We are also proud to mark the 20th anniversary of our Stop Hunger Foundation, which has supported more than 11 million people, raised over £10 million, and benefited 470 charities, reflecting the place-based impact we continue to make in communities across the UK and Ireland.
 
“None of this would be possible without our colleagues. Their dedication, expertise and passion are what set Sodexo apart, and I would like to thank all our teams for the impact they deliver every day for our clients and in driving our business forward.
 
“Looking ahead to the second half of the year, we remain focused on driving performance and long-term value across our business.” 

Foodservice inflation dips slightly in February, but geopolitical risks loom large #

Food and drink prices in the foodservice sector recorded a minor month-on-month decline of -0.2% in February, the latest Foodservice Price Index from NIQ and Prestige Purchasing reveals.

The slight easing builds on a stabilisation of prices in January, bringing respite to hospitality after inflationary spikes in late 2025. Downward movement in February was driven by significant cooling in major categories including milk, cheese & eggs, where prices fell month-on-month after improved European milk availability and softer demand for cheese. The oils & fats category also continued to moderate while coffee, tea & cocoa prices were reduced by the unwinding of extreme cocoa price inflation, as global supply expectations and market surpluses rose.

Other categories of the Foodservice Price Index including mineral water, soft drinks & juices and meat & poultry remained broadly flat in February. Stable packaging costs and softer global sugar inputs helped to offset any significant upward movement in beverage prices, while the meat sector balanced tight domestic beef availability against softer global pork values.

However, short-term relief in inflation is heavily overshadowed by the escalating global geopolitical situation. The recent closure of the Strait of Hormuz has triggered a sharp rise in crude oil prices, generating significant concern for future inflation. The sudden spike in energy costs threatens to rapidly drive up costs of manufacturing, packaging and distribution across the entire supply chain, potentially reversing the recent easing of prices recorded by the Index.

More upward pressures remain elsewhere in the basket. Prices in the bread & cereal category rose as global wheat markets reacted to frost damage and winterkill risks across parts of Europe and the US. Fresh produce also remained challenged, with vegetables ticking up due to crop-transition gaps in key growing regions like Spain and Morocco, while the fish category inflated as strict Barents Sea cod quotas kept whitefish prices at historic highs.

Shaun Allen, CEO of Prestige Purchasing, said: “A month-on-month drop of 0.2% is a positive signal for the hospitality sector, demonstrating that the severe cost pressures in categories like dairy and cooking oils are beginning to ease. Furthermore, the bursting of the cocoa inflation bubble is providing much-needed relief to supply chains. However, operators must stay on high alert. The escalating geopolitical crisis and the closure of the Strait of Hormuz pose a severe risk to this fragile stability. As oil prices surge, the knock-on effects on freight and production costs will be unavoidable. Agile and forward-looking procurement strategies are essential to navigate this impending volatility.”

Reuben Pullan, senior insight consultant at NIQ, said: “After inflationary pressures across the board for hospitality in 2025, the recent easing of food and drink prices has been a rare and welcome cause for optimism. However, that optimism is being tempered by heightened geopolitical uncertainty and the knock-on impact of higher energy-driven inputs. For hospitality, this makes it more important than ever to stay close to costs and remain flexible in planning.”  

FEA calls on members to prepare for BPA ban #

Chemical used in foodservice equipment will be phased out in the next three years

FEA is calling on members to begin preparing for the ban of Bisphenols, (notably A “BPA”) from materials intended to come into contact with food, recently announced by the Food Standards Agency (FSA).The FSA does not cover Scotland, however the ban is also expected to be enforced by Food Standards Scotland (FSS).

BPA is a chemical used in the manufacture of some hard plastics, and protective linings for food and drink containers, as well as packaging and equipment. It has been linked with hormone changes in humans in certain use cases. The ban will cover food contact materials, which the FSA defines as materials and articles that come into contact with food during production, processing, storage, preparation or serving.

This includes containers used for transportation of food and packaging materials as well as kitchen and tableware.

The FSA reached this ruling following a consultation process, and FEA is highlighting that it will directly affect many products made and supplied by its members and other companies in the industry. This includes utensils, chopping boards, storage containers, drinking vessels, tableware and kitchenware.

Once the ban is fully implemented, any products intended to come into contact with food or drink, including any products that could be reasonably expected to come into contact with them, will be prohibited from sale in the UK. It is expected that existing pre-sold stock will remain in circulation and not be subject to recall, however, FEA is working to confirm this definitively.

Furthermore, the EU has restrictions that will come into force from 20th July 2026 for single use plastics, which will mean that UK stock cannot be sold to EU countries. The FSA is proposing to match the EU’s dates of transition which means that the ban of BPA products in the UK will be undertaken in phases.

The proposed timeline is: single use products will be banned from 20th July 2026; repeat use food contact materials will be banned from 20th July 2027; and the ban on repeat use food contact materials for professional food preparation equipment will come into force in January 2028. FEA are working to confirm the definition of professional food preparation in the context of the ban. It should not, at this stage, be assumed that this covers commercial foodservice equipment.

As it currently stands there is no draft legislation relating to the UK law. FEA will continue to engage and lobby the FSA and relevant government representatives to seek this and will work to ensure its members stay informed. As this legislation will need to go through due process this could impact the timelines as to whether the UK aligns fully with the EU legislation.

FEA will also be developing support for its members who will be affected by this change, but in the meantime it recommends looking at how to source BPA-free products to replace any critical equipment. “They should pay specific attention to regulations surrounding PFAS alongside the BPA ban,” says Luke Slater, Technical and Policy Director of FEA. “In particular, whether any alternatives are compatible with proposed EU/UK PFAS regulations, to avoid further changes to supply chains in the future. Members will undoubtedly have questions regarding the implementation and enforcement of the ban; we are here to support and encourage those affected to reach out to FEA for further guidance”.

Slater also encourages distributors and wholesalers approach this topic strategically. “It is understandable to enforce strict deadlines for manufacturers to provide Declarations of Conformity or interim statements of impacted products. However, sufficient time must be given for manufacturer to research hidden BPA, ask the right questions to the supply chain and seek the necessary changes to production processes. July 2026 is not very far away, but this deadline is for the EU and refers to single use products. The widest impact for our industry will be when the July 2027 ban on reusable plastics is brought in by the EU, and we really need to see draft legislation presented for the UK market.”

FEA will be providing ongoing updates through its monthly Technical Bulletin.

Entegra acquires Prestige Purchasing to accelerate growth in UK hospitality sector #

Entegra Procurement Services®, a Sodexo company and a global leader in procurement and performance improvement for hospitality businesses has acquired Prestige Purchasing, a leading UK-based procurement specialist supporting hospitality businesses, primarily restaurants and leisure operators. 

This acquisition marks a significant milestone in Entegra’s growth strategy in the UK. Prestige Purchasing brings a portfolio of clients across the hospitality sector, reinforcing Entegra’s offer and presence, especially in the restaurants, pubs and leisure segments.  

Prestige Purchasing’s core offerings – including procurement outsourcing consultative supply chain solutions, and data & insight services – align closely with Entegra’s own procurement, advisory, and digital solutions. This complementarity will enhance Entegra’s expertise, particularly in the beverages categories and data insight services. 

Stephen Beech, CEO of Entegra UK & Ireland: "We are delighted to welcome Prestige Purchasing to the Entegra family. Both businesses are committed to delivering greater value, expertise, and innovation to the hospitality sector. Our food and beverage solutions, category expertise and market insight will be enhanced by this acquisition.” 

Shaun Allen, CEO of Prestige Purchasing: “We are excited to be joining Entegra. It was clear from the outset that our companies share the same values and ways of working and are both highly focussed on delivering maximum value for our clients by optimising their food and beverage supply chain. Being part of Entegra is a positive step not just for the business and our brilliant team, but it also opens up additional opportunities to deliver further value for our clients."

The Sheffield College triumphs at Zest Quest Asia 2026 #

For the third time in six years, The Sheffield College has been named overall Zest Quest Asia champion, with the winning team bound for Hong Kong, compliments of headline sponsor Lee Kum Kee.

The announcement capped the culinary competition’s gala dinner and awards night held at the Hilton London Wembley on 10th April. The much-anticipated event was attended by 250 guests and supporters, including senior representatives of the Master Chefs of Great Britain, the Craft Guild of Chefs, the Savoy Educational Trust and the profession’s City livery company, the Worshipful Company of Cooks.

Culinary students Destiny Breeze, Amos Peck and Luke Swift delivered just what the judges wanted with a menu comprising an amuse bouche of Sichuan Pork Dumpling served with a Lee Kum Kee Oyster Dipping Sauce; a starter of Mushroom Mapo Tofu, Mantou Steamed Bun; Jasmine Tea Smoked Duck Breast, served with a Crispy Tilda Jasmine Rice Cake, Bok Choi and a Fermented Chilli Glaze for the main course; and a desert of Chrysanthemum-infused Osmanthus Jelly; Sichuan Pepper Ice Cream and Red Bean Tuille.
By triumphing in the thirteenth series of Zest Quest Asia, Destiny, Amos and Luke are emulating their predecessors at The Sheffield College who relished their first prize trips to the Philippines in 2022, and India in 2024. 
 
Andy Gabbitas, chef lecturer at The Sheffield College, will once again be accompanying the winning team. He praised the students’ dedication and grit; “This team has been practising for 160 hours since October. They have worked so hard, and I am really over the moon. We are all so excited to go to Hong Kong.

“My message to future competitors of Zest Quest Asia is to please have a go, put your heart and soul into it and you’ll reap the rewards. It’s given me a great amount of satisfaction watching the young kids thrive. At our college now, every chef wants to enter Zest Quest Asia. It’s been brilliant.”

Nigel Barden, BBC food and drink broadcaster and returning host of Zest Quest Asia, said; “Zest Quest Asia is so special because it’s a great way of giving a voice to these fabulous students but also to the chef mentors who look after them. You could see how much it means to them.

“Not only is it the hours of practice, but it’s giving the students the confidence to stand up and eulogise about their dishes to the judges, not just cook them. It takes a lot of guts to do that and so it really prepares them for this fabulous world of culinary arts.”

Cyrus Todiwala, co-founder with Pervin Todiwala of Zest Quest Asia and chef patron of Michelin BIB Gourmand awardee Café Spice Namaste, said; “Congratulations to all the teams who got as far as the finals and of course to The Sheffield College who are outstanding, well-deserved winners. I hope they will get as much as they can from their prize.

 “So much goes into the planning of those trips to Asian cities where we want them to experience as much of the food and culture as possible. So when we plan, we ask ourselves -- will they get the right and whole experience? Will they get to dine locally? Will they capture the smells of the local market? I have no doubt that they will, and we want them to come back and tell us all about it.”

For the first time, a representative from last year’s winning team – in this instance Lewis McLeman of Loughborough College - was invited on stage during the evening to share his experience of their own prize trip (also Hong Kong, with a brief foray into mainland China).

As guest speaker, Tom Athron, chief executive of Fortnum & Mason, reminded the audience that Asian food acts as an agent of social cohesion. To the students he urged; “If you think you’ve done well today, always think of things you can be better at every day.”
Also lending their full support on the night were Zest Quest Asia sponsors Lee Kum Kee, who were headlining, Tilda, Hilton London Wembley, Panasonic, Lakeland, Millac, Bidfood, Cobra, Meiko, Grand Cuisine Academy, Town & Country Fine Foods, and the Carluccio Foundation.

Other Zest Quest Asia 2026 winners on the night:

Best Menu planning: Cheshire College South & West
Andrew Bennett Teamwork Award: University of West London
Best Menu Presentation:  North Hertfordshire College
Murray Chapman Least Wastage Award: Milton Keynes College
Most Sustainable Menu: University College Birmingham
Best Use of Panasonic Accelerated Combination Oven: Coleg Llandrillo
Best Use of Tilda Rice: Oaklands College
Best use of Lee Kum Kee's Premium Mushroom Seasoning Powder: University of West London
Best use of Lee Kum Kee's Oyster Sauce: Coleg Llandrillo 

If you are interested in becoming a sponsor of Zest Quest Asia 2027, in the first instance contact Elke at: elke@talkingfood.co.uk | 07734 462662.  For any other enquiries related to Zest Quest Asia, contact Cora at: cora@365-events.co.uk | 07771 700626

Compass serves up success at International Salon Culinaire #

Compass Group UK & Ireland chefs cooked up a storm at this year’s International Salon Culinaire competition, taking home 65 awards. Part of Food, Drink & Hospitality Week, the prestigious event is a highlight of the Hotel, Restaurant & Catering (HRC) show at ExCeL London.
 
Compass chefs achieved one Best Overall Plate, three Best in Class awards, four Gold, 19 Silver, 26 Bronze and 12 Certificates of Merit.
 
Chefs from across the Compass UK&I business took part in the three-day event, with representation across sectors. Some of the highlights of the competition include:

Terrie McBride, Eurest, who received Gold for her Raised Pie, plus Silver and Best in Class for Decorated Cup Cakes.

David Bryant, Restaurant Associates, who took home a Gold, Best in Class and Best Overall Plate Exhibit for his Main Course Plate, as well as a Bronze in the Restaurant Fish Course Plates.

Aisha Joel, Restaurant Associates, was awarded Bronze for her Afternoon Teas, as well as Silver and Best in Class for Contemporary Plated Dessert.

Andy Chan, Foodbuy Group, took Gold in the Lamb Challenge 2026.

James Shaw, Dine Contract Catering, was awarded Silver in The Alaskan Seafood Masters and in partnership with Katie Forsyth, got a Silver in The Mystery Basket Grand Prix. 

The UK’s largest programme of culinary competitions, Salon Culinaire brings together over 1,000 competitors and 100 judges, providing an opportunity for chefs to test their skills and creativity in a competition environment at six co-located events. Established in 1902, it has a rich history of being one the world’s top chef competitions, with a reputation for launching emerging culinary talents into the UK hospitality industry.
 
Nick Vadis, Culinary Director at Compass Group UK & Ireland said: “International Salon Culinaire is always a brilliant event and we were proud to be represented by some of our incredible talent, as well as returning as headline sponsor.

“Salon Culinaire provides an ideal opportunity for Chefs to challenge themselves while showcasing their skills and developing new ones in the process. It was great to see some of our Chefs returning to the event with renewed confidence, along with others experiencing the rush of the event for the first time. The results were phenomenal. Well done to all those who competed and a huge congratulations to our award winners.”
 
Terrie McBride, Eurest, commented: “I enjoyed the competition and this took months of preparation and planning. To take home a Gold and a Silver was a true achievement and career highlight. Huge thanks to all those that supported me throughout.”

Sodexo extends contract at HM Naval Base, Portsmouth for two years #

Sodexo has secured a two-year £16 million-a-year extension to its soft FM services contract at His Majesty’s Naval Base (HMNB) Portsmouth, as part of the Ministry of Defence’s Future Maritime Support Programme (FMSP). 

Sodexo’s dedicated team of 300 employees provides a wide range of essential services, including cleaning, waste management, catering, retail, leisure activities, grounds maintenance, and helpdesk support. 

Since taking over the contract five years ago Sodexo has demonstrated its commitment to making meaningful change having identified a number of improvement opportunities to enhance the lived experience of those based at HMNB Portsmouth. It has successfully completed the majority with more in progress. 

Improvements have included changes to the retail facilities and the introduction of its Mindful Active Programme which offers health and wellbeing guidance to military personnel, helping them make informed choices about their lifestyle. 

Sodexo’s commitment to reduce the impact of its services on the environment has seen more environmentally friendly chemicals introduced, the use of re-usable micro-fibre cloths and mops used to reduce waste in paper and disposable cloths and other recycling initiatives as well as the implementation of Sodexo’s WasteWatch data-driven food waste management programme. 

Mark Baker, COO Defence, Government & Energy, Sodexo UK & Ireland said: “The extension of this contract recognises our commitment to improvements in service delivery at HMNB Portsmouth. Through a strong focus on operational excellence, environmental responsibility and wellbeing support, our dedicated team has delivered outcomes that matter to military personnel at the base”. 

The Future Maritime Support Programme is made up of 11 contracts in total which support and maintain UK HM Naval Bases equipment and capabilities, ensuring that Royal Navy personnel benefit from enhanced services and facilities whilst on land or at sea. 

HMNB Portsmouth has been an integral part of the city since 1194 and is home to almost two-thirds of the Royal Navy's surface ships. The base is a major employer and provides lodging facilities to personnel serving at the base and in Portsmouth-based ships. 

Brits know bleach may be harmful - but nearly 9 in 10 still use it! #

A new UK survey has revealed a stark contradiction in the nation’s cleaning habits: while most Britons believe bleach may be harmful to health or the environment, nearly nine in ten people still use it at home.

The research, commissioned by leading eco cleaning brand Delphis Eco and conducted among 1,000 UK adults, found that 88% of people use bleach, despite believing it is harmful.

At the same time, attitudes appear to be shifting. Six in ten people say bleach should be used less frequently, suggesting growing awareness of its potential risks.

Not banned - but not without risks

Bleach is not currently banned in the UK or EU and remains a widely used household disinfectant. However, it is strictly regulated due to its hazardous properties.

Experts warn that bleach can pose risks when misused or overused.

It is known to:
●          Irritate the skin, eyes, and lungs
●          Worsen respiratory conditions such as asthma
●          Release toxic chlorine gas if mixed with other cleaning products

Environmental concerns are also growing. When washed down drains, bleach can:
●          Harm aquatic life in rivers and waterways
●          Disrupt beneficial bacteria in wastewater systems
●          Form toxic chlorinated compounds when reacting with organic matter

“A clear behaviour gap”

Despite these concerns, bleach remains deeply embedded in UK households - highlighting what experts describe as a “behaviour gap” between awareness and action.

Huge appetite for eco alternatives

The survey found overwhelming openness to change.

●          85% of Britons would consider switching to eco-friendly cleaning products if they believed they worked as effectively as bleach
The findings suggest perceptions around performance - not awareness - may be the final barrier to behaviour change.

Younger generations driving concern

Concern around the use of bleach is significantly higher among younger people.
●          45% of 25–39-year-olds say bleach is very harmful
●          Compared to just 23% of over-60s

This points to a generational shift in attitudes towards household cleaning products and sustainability.

Mark Jankovich, CEO of Delphis Eco, said:
“This research shows a clear disconnect.  The opportunity is now to turn awareness into action. 

“Advances in modern cleaning formulations mean it’s now entirely possible to achieve high standards of hygiene and effectiveness without relying on harsh, toxic chemicals.  Take our own products which are as good - if not better - than any bleach-based cleaning product yet without the harmful ingredients. 

“The world is moving on from old households brands that do not look after the environment or invest in fresh innovation. And the industry needs to help consumers make that transition with confidence - by demonstrating that they don’t have to compromise on performance to make more sustainable choices.”

A nation at a cleaning crossroads

The findings suggest the UK is at a tipping point.

Bleach remains a household staple - but growing awareness of its health and environmental impact, combined with strong willingness to switch, indicates change may be coming.

Eco-friendly alternatives now match traditional products on performance, and millions of households are ready to make the switch. However, in a highly competitive and crowded market, awareness remains a key barrier with many consumers simply unaware of the more effective, healthier and sustainable options now available to them.

The KAM Insight team just got even stronger #

KAM Insight is delighted to welcome Gemma Pym as their newest Account Director.

Gemma brings a wealth of FMCG and food & drink experience to the team, with a brilliant on-trade career working across some of the UK’s biggest drinks brands and national customers.

She’s spent years in commercial planning, category growth and customer marketing, and she’ll be doing exactly that at KAM, helping our clients use data and insight to understand their customers better and grow smarter.

She’s also already very much part of the hospitality family. Gemma has raised thousands of pounds for the industry through challenges like Pedalling To Pubs (absolute legend), so she really gets this sector and the people in it.

Vacherin celebrates International Salon Culinaire success and its proactive approach to developing culinary competition talent #

Following a successful run at International Salon Culinaire 2026, Vacherin is celebrating its brilliant chefs and its proactive approach to empowering and nurturing culinary competition talent.

Fourteen chefs from the specialist London catering and hospitality business showcased their skills and creativity at the premier culinary competition, which is part of the Hotel, Restaurant & Catering (HRC) show, with fantastic results.

Over the three days of competition, the team – of which half were making their International Salon Culinaire debut – achieved three Silver, five Bronze, and four Hygiene awards within their haul of recognition.

The value of empowering chefs to push themselves technically and creatively in the competition arena is embedded in Vacherin’s culture for its benefit in developing talented individuals and the food offer.

Steve Humphries, Vacherin’s Head of Hospitality – Culinary, who is a competition veteran of more than 20 years and now coordinates and mentors Vacherin’s competition chefs, said: “The team should be incredibly proud of their International Salon Culinaire achievements. From our seasoned competitors to those entering the competition kitchen for the first time, they all did a fantastic job.

“Competitions offer many personal and professional development benefits that positively impact both the individual and our business. This includes skillset development, increased creative flair, team building, a widened chef network and greater progression opportunities. Our chefs always return from a competition experience with boosted confidence and pride, new learnings and ideas as well as a refreshed energy that they bring back to their teams and sites. That’s why we give every chef that wants to be involved in competitions the opportunity and support to do so, whatever their role or experience.”

Mentoring and shared expertise is at the heart of Steve’s approach. For example, chefs preparing to enter competitions are mentored by experienced competition chefs within Vacherin, undertake practice sessions both in and out of work with the provision of equipment and facilities, are given the opportunity and encouragement to put their competition dishes on their menus to benefit from regular practice and live feedback, and gain support from subject experts, such as sustainability leads, to elevate their knowledge and menus.

This year, in preparation for International Salon Culinaire, Steve arranged for the team to receive valuable guidance and feedback from esteemed chef David Mulcahy, who has coordinated and judged some of the most prestigious culinary competitions, including National Chef of the Year.

“I’m really proud of our approach to supporting and nurturing our chefs that want to compete. I competed for more than 20 years, and it was a lot of fun and had an incredible impact on my career. It’s now my turn to give back by mentoring our chefs and giving them as many opportunities to succeed as we can.

“We’ve got a fantastic track record in competitions. We’ve had 60 chefs compete at International Salon Culinaire since 2023, we’re represented at our sector competitions such as StrEATfood Awards and ACE Ready Steady Cook, and we run our own programme of internal culinary competitions. We’ve also had chefs do a fantastic job on popular national television competitions such as Bake Off: The Professionals, Masterchef: The Professionals and Great British Menu. I love watching our chefs succeed and I couldn’t be prouder!”