Members’ News

June 2026

FEA unveils new International Trade Group #

Chair Phil Coulstock of Smeg UK calls on members to ”Tell us what you need”

Foodservice equipment suppliers who are involved in export trade have a new advocate. FEA’s International Trade Group is designed to support equipment suppliers in all export markets, and in all aspects of their work, around the world.

The new group, which is a rebrand and evolution of FEA’s previous Export Group, is chaired by Phil Coulstock CFSP, who is also professional sales director at Smeg UK. He says, “Getting involved in the International Trade Group is a great opportunity for FEA members to collaborate, share insight, and help shape the future of international trade across our industry. It provides a platform to tackle common challenges such as export logistics, regulation, and market access, while also identifying new growth opportunities and routes to market. By bringing members together, we can exchange practical knowledge, build stronger connections, and ensure our collective voice is heard on the issues that matter most.”

The International Trade Group is asking for input from members to tell them what challenges they face and what resources they need to advance their export trade. It will also be looking at whether there are ways that FEA can enhance the help it offers to members who want to exhibit at international trade fairs such as Host and GulfHost.

FEA already talks with the Department of Business and Trade (DBT) to promote its members interests in terms of exports, and the new Group will be intrinsically involved in this work.

“There’s plenty to discuss and I’m keen to hear what FEA members see value in and what they’d like us to add to our support resources,” says Phil. “Tell us what you need!”

Any FEA member who would like more information should contact Jocelyn Shawyer CFSP, FEA’s events and membership manager at Jocelyn.shawyer@fea.org.uk.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 190 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 

Asma Khan to chair Sodexo Stop Hunger Foundation’s new Community Advisory Board #

Asma Khan, patron of the Sodexo Stop Hunger Foundation, will chair a new Community Advisory Board strengthening the Foundation’s commitment to delivering meaningful impact for local communities across the UK and Ireland. 

As the Foundation’s first patron, Asma has inspired Sodexo colleagues to support projects tackling the root causes of food insecurity, including skills development, access to resources and community empowerment. Over the past year, she has also spent time volunteering with partners such as Trussell and CoFarm, gaining first-hand insight into the immediate realities of food insecurity and the vital role communities play in shaping effective responses. 

Now in her second year as patron, Asma will be deepening her commitment to the Foundation as chair of a new Community Advisory board, a natural next step in strengthening how community insight is embedded in the Foundation’s decision-making.  

The board will bring together a diverse group of stakeholders, including charity partners, volunteer voices, external donors and representation from a client organisation strongly engaged with the work of the Foundation.

This marks the formalisation of an approach that has long been central to Stop Hunger’s work: listening to and working alongside communities, now strengthened through a dedicated structure to ensure these voices consistently inform strategy and funding decisions. 

Asma Khan said: “When I was asked to become the first ever Patron of Sodexo’s Stop Hunger Foundation, I said yes without hesitation. We don’t hear enough about hunger in our communities, to tackle this it’s not just about feeding people, it is about changing systems. 

“Our missions are aligned, so when the opportunity to be part of the new Community Advisory Board for the Foundation arose, I was eager to be part of it. The board will provide valuable perspectives shaped by lived experience, sector knowledge, and community realities, and will help ensure decisions are rooted in real community needs. In my experience of being Stop Hunger’s patron this past year, the answers already exist within communities, we just need to listen and act on them.” 

Members of the board will rotate annually to ensure a diversity of perspectives from across the Foundation’s partners and stakeholders, strengthening collaboration across its ecosystem. The board will meet twice a year and operate independently from formal governance structures, with its insights feeding directly into the Foundation’s Board of Trustees to inform strategic direction and maximise impact. 

Patrick Forbes, chair of the Stop Hunger Foundation and business services director for Sodexo UK & Ireland said: “Over the past year, Asma has inspired our colleagues and clients alike. Her commitment to tackling the root causes of food insecurity strongly aligns with the Foundation’s mission, and her support has been invaluable.  We are pleased that Asma will continue as patron and become the chair for our new Community Advisory Board as we know her continued involvement will help ensure our work remains grounded in the needs of those we seek to support.  

“Advisory boards are widely recognised as best practice for inclusive governance and stakeholder engagement, and we are confident this will provide a vital community voice and constructive challenge. Crucially, it strengthens our ability to ensure that our strategy and funding decisions are informed by those closest to the issues we are working to address."

As owner of the Darjeeling Express restaurant in London and chef advocate for the UN World Food Programme Asma brings both expertise and passion to the Foundation’s work, inspiring colleagues, clients and supply partners to engage with volunteering opportunities and supporting other charitable opportunities.

The Sodexo Stop Hunger Foundation, a UK-registered charity, is an employee-led initiative and a key enabler of Sodexo’s Social Impact Pledge, delivering impact for the most disadvantaged communities.  Sodexo’s volunteering policy enables its employees to take three paid volunteering days each year supporting those who are most in need in our communities. 

Since it was founded in 2005 the Sodexo Stop Hunger Foundation has supported more than 9.6 million beneficiaries through 230 charity partners across over 56 cities and regions, distributing more than £6.4 million in grants.  Thanks to Sodexo’s financial support, 100% of the donations made to Stop Hunger are directed towards charitable partners.

Ten Trends in Light Equipment and Tableware: zappy purple or pale blue? #

FEA’s 2026 LET Forum was the biggest yet, with 22 exhibitors and a host of new products

Despite tough market conditions, the LET Forum 2026 was the biggest yet, with 22 suppliers launching a huge range of new light equipment and tableware products. This year also saw a significant number of new exhibitors, who were showing their latest concepts to a variety of their distributor customers, from the biggest groups to leading independents.

“Both suppliers and delegates were extremely positive about the sector,” says Paula Sherlock, chair of FEA’s LET product group.

“There was a definite feeling that, while Q1 of 2026 had been tough, Q2 was already looking promising – and the prospect of good weather, combined with the likelihood of ‘staycationing’ being popular this year, would only encourage that further.”

There was plenty of discussion over the latest trends – reflected in products designed to enhance areas such as staff wellbeing, sustainability, productivity, ambience and cost savings. On the business side of things, global issues are impacting the supply chain, increasing costs and lead times, with some suppliers looking to meet the challenge by sourcing products from Europe rather than further afield.

So what about the trends?  Here is the Top Ten from the Forum:

Muted colours – Scandi is strong, and pastels are still big business with light blues and pale olives amongst the leading runners..  And yet…

Bright colours and patterns – that’s right, the Forum was in two distinct minds, with a somewhat confusing emphasis on bright colours and striking patterns, making a huge contrast with the pale pastels. So the choice is there… zappy purple or sky blue? Or both? One supplier suggested that restaurants were going for muted, while bars wanted punchy, striking bright tones.

Flexibility – many restaurants don’t want a rigid set up, they want equipment and tableware that gives them flexibility. Mix and match plates and bowls, multifunctional appliances, modular buffet systems… And if the operator wants to refresh things on the table or counter, it may only need a couple of pieces make a statement.

Tableware material variety – you name it, the option is there.  Ceramics, of course. Melamine, of course – though perhaps less than in previous years. Then there’s enamel and other metal tableware and serveware – notably copper and polished stainless steel, inspired by the Asian restaurant sector.

Staff shortages – so more emphasis on equipment that makes life easier and quicker, from stick blenders and spatulas with built-in thermometers to storage containers that won’t jam together when stacked.

Wellbeing – in line with the staff shortage issue, there was lots of emphasis on equipment that will help protect staff, with a focus on ergonomics and practical solutions, such as lighter cookware and storage containers.

Copper… has it had its day? – there were far fewer copper products at the year’s Forum. Some suppliers said customers were looking at stainless steel instead. Copper is stylish, but it takes more looking after. Perhaps it’s a victim of the staff shortage crisis?

Ambience – the importance of setting the right tone was a big discussion point with lots of suppliers, from choosing the cutlery to lighting the table.

Portioners – lots on offer, these simple and effective tools are helping operators meet the challenges of food waste, consistency, and cost saving.

Polycarbonate alternatives – the BPA ban looms large and is a big talking point for the LET industry. Hence lots of companies are offering BPA-free alternatives of, for example, storage containers.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 190 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 

Bestway wholesale continues strategic expansion with acquisition of Dee Bee Wholesale #

Bestway Wholesale has today announced the acquisition of DB Ramsden & Co Ltd, trading as Dee Bee Wholesale, the long-established, family-owned, independent wholesaler serving more than 1,400 retail and on-trade customers across Yorkshire and Lincolnshire.

Founded in 1961, Dee Bee Wholesale has been operating for more than 65 years with reported annual sales of approximately £57 million in its last financial year.  The company employs 87 colleagues across its two depots in Hull and Grimsby.

The acquisition forms part of Bestway Wholesale’s continued strategic growth plans and further strengthens its regional footprint, delivered wholesale capability and support for independent retailers, convenience customers and on-trade operators across Yorkshire and Lincolnshire.

The acquisition brings together two entrepreneurial businesses with deep roots in independent wholesale and retail, and underlines Bestway’s continued investment in the sector at a time when retailers are seeking strong, stable and well-invested wholesale partners.

Dawood Pervez, Managing Director of Bestway Wholesale, said:
“We are delighted to welcome Dee Bee Wholesale into the Bestway Wholesale network. Dee Bee is a long-established family business with more than 65 years of customer service heritage, loyal customer base and detailed regional knowledge across Yorkshire and Lincolnshire. 
 
“This reflects our continued confidence in the future of independent wholesale and retail”.

Nick Ramsden, Managing Director of Dee Bee Wholesale, said:
“This marks an important milestone for Dee Bee Wholesale and the next stage in the business’s journey.

Bestway Wholesale is a business with significant scale, ambition and a strong commitment to supporting independent retailers and customers. I am confident that becoming part of the Bestway Wholesale network will create new opportunities for the business and bring long-term benefits for customers, colleagues and suppliers alike.

Customers can be reassured that it is very much business as usual. Our team, service and local relationships remain in place, and we will continue to support customers with the same commitment and service they have come to expect.

As the business becomes integrated into the wider Bestway Wholesale network, customers will also benefit from access to Bestway’s competitive pricing, market-leading promotions and extensive product range, creating an even stronger proposition for the future.”
Pervez concluded:

“Both businesses share a long-standing commitment to customer service, independent retail and supporting local businesses
“The acquisition reinforces our ambition, our confidence in the wholesale sector and our commitment to being the partner of choice for independent retailers and suppliers across the UK.”

Compass and Foodbuy celebrate charity partnership milestone with 450 water wells opened #

Compass Group UK & Ireland, the UK’s largest food and services company and its procurement business Foodbuy Group, have hit a significant charity milestone - funding 450 clean water projects to communities in need.
 
Working with the charity Drop4Drop, Compass and Foodbuy Group provide funding to support the installation of wells and essential infrastructure for communities in developing countries through the sales of Life Water products.
 
Since the partnership began in 2014, Compass and Foodbuy Group have supported thousands of people to gain access to clean water. The most recent project in Buwere A Village, Uganda, sees a population of 325 people supported.
 
Every purchase of Life Water products across Compass and Foodbuy Group contributes to the Drop4Drop cause, which supports accountable, effective and efficient provision of clean water. This is proven to transform lives, create opportunities and lays the foundations for a brighter future.
 
Drop4Drop also strives for community empowerment, recruiting local labourers and training the community on maintenance and hygiene education. This means the benefits to the community are far-reaching and long-term.
 
Salongo Martin, Community member in Buwere A Village said: “For many years, our village woke up before sunrise for one reason - to search for clean water. The nearest source of clean water was far away. Mothers and children walked long distances under the hot sun, carrying heavy jerrycans. The water they collected was often dirty. Because of this, many people became sick. Children missed school. Parents missed work. Hospital visits became normal.
 
“Clean water felt like a dream - we hoped for change. Then one day, that change came. Our community now has access to safe and clean water. This project is going to reduce illness, save time, and create new opportunities for our children and families.”
 
Simon Konecki, Life Water and Drop4Drop Founder said: “We’re extremely proud to celebrate 450 clean water projects delivered through our partnership with Compass Group UK & Ireland and Foodbuy. Each project represents lives changed through access to clean, safe water.
 
As we look ahead, we’re excited to be on the journey toward reaching our 500th project together - an incredible milestone that reflects the scale and strength of this partnership.
 
Our heartfelt thanks go to Compass and Foodbuy for their vision, dedication and commitment to driving such meaningful impact. Together, we’re shaping a legacy of positive change that will continue to grow for years to come.”
 
Andy Jones, MD, One Retail said: “Our longstanding partnership with Life Water and Drop4Drop is one we’re all very proud of. It truly demonstrates the power of impactful collaboration and the positive change that can be made when organisations work together. This is a very special and humbling milestone.”

Setting the pace: Sodexo Live! unveils Michelin starred Royal Ascot line up with new celebrity chefs #

Sodexo Live! the official catering supplier to Ascot Racecourse, has unveiled its vision for Royal Ascot 2026 - bringing together an exceptional lineup of Michelin starred chefs with a more experience-led approach to hospitality.
 
As one of the highlights of the British social calendar, Royal Ascot is synonymous with world-class racing and premium dining. For 2026, Sodexo Live! is evolving that proposition further: pairing culinary excellence with an even sharper focus on service, atmosphere and the human moments that define great hospitality.
 
Now in its 28th year of partnership with Ascot Racecourse, Sodexo Live! will once again mobilise more than 5,000 experience makers across the five-day meeting. Together, they will deliver a seamless operation at scale - underpinned by a philosophy that exceptional food must be matched by equally exceptional service.
 
Among the highlights for 2026 are the Royal Ascot debuts of acclaimed British chef Steve Smith and the return of Angela Hartnett OBE, who joins the line up for the first time since 2014. She appears alongside returning culinary heavyweights Raymond Blanc OBE, Simon Rogan MBE, Tom Shepherd, Benoit Blin and Yannick Alléno, who bring a remarkable combined career total of 32 Michelin stars and together reinforcing Royal Ascot’s position as one of the most prestigious culinary stages in the UK.
 
While the presence of Michelin chefs remains a cornerstone, the 2026 approach goes further. Sodexo Live! continues to place equal emphasis on how these experiences are delivered - from front of house service to the overall guest journey, ensuring consistency and quality at every touchpoint.
 
Across the racecourse, guests can expect a carefully curated mix of dining concepts - from fine dining restaurants led by renowned chefs to more informal, high quality food experiences. Each has been designed to feel distinct yet connected, elevating the overall atmosphere of the event rather than operating in isolation.
 
The retail and restaurant experiences for 2026 include:
The Queen Anne Kitchen by 7 Bone - Returning for a second year, serving up bold and indulgent smashed burgers in the Queen Anne Enclosure.
Wright Brothers - Bringing their famed seafood experience to The Smokehouse in the Royal Enclosure, Wright Brothers will offer luxurious lobster, oysters, a show-stopping fruits de mer, and more - all made with responsibly sourced seafood from their UK-based supply network.
Fame and Glory - A fresh take on street food, offering shawarma wraps with a choice of marinated chicken, halloumi, or plant based fillings.
1768 Brasserie by James Tanner - An elevated dining experience curated by Ascot regular and much loved TV chef James Tanner.
Afternoon Tea by Benoit Blin - This year sees the return of renowned pâtissier Benoit Blin, guests can enjoy his exquisite afternoon tea in the Bandstand Kitchen.
Additionally, Beaverbrook balloons will be in the Lavender Courtyard for the second year, providing stunning backdrops for photo opportunities. 
 
Talent spotlight: developing the next generation alongside the best in the business
 
The commitment Sodexo Live! has to nurturing future culinary talent continues, with Royal Ascot 2026 offering career shaping opportunities for student chefs and early-career professionals to work alongside some of the industry’s most respected names.
 
Selected team members from across Sodexo Live! UK & Ireland will take part in immersive placements, gaining hands on experience in this high-performance environment. Working within these elite kitchens offers a rare opportunity to learn not only technical excellence, but the discipline, teamwork and attention to detail required at the highest level.
 
This year, the programme also places greater emphasis on service and leadership development - recognising that outstanding hospitality is built on people, relationships and the ability to deliver consistently under pressure.
 
Claire Morris, CEO, Sodexo Live! UK&I, said: “Royal Ascot continues to set the benchmark for premium hospitality, providing a unique platform where world class chefs and world class service come together. In 2026, we’re proud to welcome another exceptional Michelin starred line up, including Angela Hartnett, whose culinary approach perfectly complements the prestige of Royal Ascot.”
 
“Our role is to keep evolving the race day experience. This year, we’re laser focused on what exists beyond the food - the service, the energy and the people that bring it all together to ensure that every guest interaction matches the quality of what’s on the plate.”
 
“We can’t wait to welcome more than 285,000 people through the gates.”
 
Jonathan Parker, Managing Director of 1711 by Ascot, added: “Dining at Royal Ascot continues to set the global benchmark, and this year’s line-up brings together some of the most celebrated and respected chefs working in Britain today.”
 
“Collectively, our Chefs in Residence hold an extraordinary 32 Michelin stars making Royal Ascot the most Michelin-starred sporting event in the world. With a shared commitment to excellence, precision and exceptional hospitality, every detail has been carefully considered to deliver a truly world-class experience.”
 
“We’re incredibly proud of our longstanding partnership with Sodexo Live! and look forward to welcoming guests for another memorable event this summer.”
 
At Ascot Racecourse Sodexo Live! staff operate under the 1711 by Ascot partnership, which provides world-class catering and hospitality options across the racecourse in a range of enclosures including retail options, restaurants, fine dining and boxes. 1711 by Ascot also offers catering and hospitality off-site including support at the BMW PGA Championship at Wentworth and the Royal Windsor Horse Show.
 
Globally, Sodexo Live! supports some of the most well-known and high-profile sports clubs, events, and stadia. In the UK it partners with Henley Royal Regatta, Fulham FC, Brighton & Hove Albion FC, Newcastle United FC, Nottingham Forest FC and the home of Scottish football, Hampden Park, to name a few. Internationally it delivers events such as Roland Garros, the Tour de France, the Miami Open and Miami Grand Prix, the BNP Paribas Open at Indian Wells in California, plus stadiums in the USA including the Hard Rock Stadium (home to the Miami Dolphins) and T-Mobile Park, home to the Seattle Mariners. 
 
Find out more about Sodexo Live! here: www.sodexolive.co.uk 

Grasping the thorn: competence and compliance in the foodservice supply chain #

FEA hosts first Consultant, Designer and Distributor Forum

Demonstrating  competence in commercial kitchen design and fit out is a thorny subject that’s been an issue for years – even more since the implementation of the Building Safety Act. FEA is keen for the industry to grasp the thorn, and the subject was the focus of its first Consultant, Designer And Distributor (CDD) Forum on May 14 at its London HQ.

FEA created the CDD Forum to give its consultant, designer and distributor members the opportunity to receive targeted updates on technical and policy matters affecting the design, installation and operation of commercial foodservice kitchens and other environments. It looks at areas such as current and pending legislation and compliance with building and safety regulations. It will also be looking into developing and implementing best practices in kitchen design and installation.

FEA’s technical and policy director Luke Slater chairs the Forum. He says, “Compliance with the Building Safety Act, four years since implementation, still poses significant challenges for our industry, which has relied on 'time served' in the absence of formal qualifications for certain sectors. The industry has been calling for help – we’ve heard the call and are delighted to now be forging a plan within our CDD Forum to support the whole foodservice supply industry. An increasing number of consultants, designers and distributors are joining FEA and we believe their expertise can play a crucial role not only around competency, but also in establishing best practices.”

Technical updates at the first CDD Forum covered areas such as the UK and EU BPA bans, carbon reporting, the FEA’s FOGS (Fats, Oils, Grease and Starch) workplan and updates on DW/172, the ventilation design standard, pending revisions. There was also discussion on ways to prove competency, in light of the 2022 Building Safety Act, which requires anyone who designs any part of a commercial kitchen to prove they are competent. The impact of value engineering on competency and safety was also discussed – the goal posts have moved, you can no longer rely on ‘you changed it, you’re responsible.’

Other area of discussion included designing for kitchens with restricted electrical loads, BIM standards, and the concern over contracts between kitchen contractors and main contractors, due to the increasing squeeze on margins and budgets, with FEA taking actions forward on all matters raised by members.

The Forum covered a lot of ground in the first session, but drew up a list of priorities for 2026 to 2027. They will be meeting virtually in the coming months, while the next in-person CDD Forum will be on Thursday 8th December at 10am at FEA’s HQ, Rotherwick House, London. Christmas jumpers are optional!

John Cunningham is FEA’s chief executive. He says, “The work the CDD Forum is undertaking will benefit not only FEA members but the whole foodservice equipment supply chain and, indeed, the wider hospitality industry. Their contribution will be critical in the coming months and years as we look to meet the challenges our industries face.” 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 190 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 

Compass Group UK & Ireland launches ‘Classroom to Careers’ to help young people into meaningful work #

Compass Group UK & Ireland has launched its Classroom to Careers programme, to help young people develop the skills, confidence and opportunities they need to progress into sustainable and meaningful employment. This is part of its social mobility strategy – Our Social Promise, which is striving to positively impact one million lives by 2030.

Classroom to Careers is an innovative programme that brings together Compass’ existing and newly launched early careers initiatives, with a focus on tackling left behind regions and supporting young people not in education, employment or training (NEET).

The programme follows the release of Alan Milburn’s “Young people and work: interim report”, which has highlighted a whole system failure in relation to youth unemployment. The report states that “without urgent action, the number of young people who are NEET - not in education, employment, or training - will rise from 1 in 8 to 1 in 6 young people within five years, representing 1.25 million young lives.” *

Classroom to Careers provides a clear pipeline of opportunities in food and support services for young people, starting at 14–16-year-olds onwards.

Junior Chef Academy
Aimed at children aged between 14 and 16 years old, the initiative is not just about teaching cooking techniques, but also helps build confidence, foster creativity and inspires the next generation of culinary talent. The 10-week programme helps aspiring junior chefs embark on a transformative culinary journey, honing their skills in mastering fundamental culinary techniques, plus crafting and creating a diverse range of delicious dishes. So far, the programme has reached more than 300 students and there are plans to significantly expand the initiative to over 1,500 students in the next 2-3 years.

Virtual work experience platform
Earlier this year, Compass launched its first Virtual Work Experience module, in partnership with Youth Employment UK - which has been rolled out and made available to over 1,000 educators. The new online programme has been designed to help young people aged 14-18 years old, learn more about the breadth of career opportunities within Compass and the wider hospitality, foodservice and support services sectors. Once completed, participants are then offered the opportunity to express interest for in-person work experience. The ambition is for this virtual and in-person work experience to be rolled out to 3,500 schools from September 2026 - to encourage young people to have a career in food and hospitality.

Youth Guarantee
Compass is supporting the Government’s Youth Guarantee, with a six-week pre-employability course for people who have been unemployed for 18 months or more. It allows candidates to build new skills and learn more about opportunities available to them, while supporting them back into the world of work and taking on a paid placement.

The business is also continuing to grow its apprenticeship programmes, as well as supported internships, Sector Work Based Academies and other pre-employability programmes. These initiatives are driving its ambition to help young people into work, with a focus on creating clearer pathways from education into the world of work.

Kirsty Adams, People Director Talent, Leadership, Learning & Inclusion at Compass Group UK & Ireland, said: “The recent publication of Alan Milburn’s report is a sobering insight into the plight so many young people are facing as they look to enter employment. As one of the UK’s largest employers we know we have the ability to make a difference and provide that crucial first rung of the ladder, along with opportunities where people can thrive.

“Classroom to Careers is about breaking down barriers and showing young people what’s possible. By connecting education with real opportunities through programmes like our Junior Chef Academy and our new virtual work experience module – we’re helping young people gain skills, confidence and insight, while supporting our wider commitment to social mobility.”

Compass Group UK & Ireland will continue to evolve “Classroom to Careers” by working closely with young people, schools, colleges, community partners and charities, ensuring its programmes respond to the needs of young people and the future workforce, while creating lasting social impact.

*Full report can be found here - Young people and work: interim report - GOV.UK