Members’ News
November 2023
Apprentice Chef Dinner celebrates Compass’ culinary talent #
The 2023 Compass Group UK & Ireland Apprentice Chef competition winner, Jess Miller led a brigade of chefs last night (17th October) at Watford FC, to cook a stunning three course dinner for around 60 VIP guests.
Earlier this month, Jess, who is an Apprentice Chef de Partie for Chartwells Independent, took the crown of Apprentice Chef of the Year - beating off fierce competition from around the Compass business, to take home the trophy when the final took place in Compass HQ, in Chertsey. The journey to winning the final included developing and submitting menus and concepts taking into consideration sustainability, seasonality and origin of ingredients, as well as culinary skill.
The dinner event is the conclusion of the 2023 competition which saw Jess create her winning menu of Gin and Juniper cured Trout, Wasabi and Cucumber Emulsion and a Nori Dust starter; Sous-vide Beef fillet with an herb crumb, Pulled Banana Skin, Jerusalem artichoke puree, tenderstem broccoli and a red wine jus. For dessert she created a stunning Guinness Chocolate Tart, salt and vinegar crisps with vanilla ice cream.
Jagdeep Soor, Head of Strategic Partnerships, Multicultural Apprenticeship Alliance; Kris Hall, Founder of The Burnt Chef Project; and Amanda Scott, Director of Talent, Learning, Diversity and Inclusion at Compass Group UK & Ireland came together at the event to discuss the importance of apprenticeships, how to nurture talent and the impact programmes have on reducing the skills gap.
Jess Miller commented: “The whole experience has been brilliant, and I have learnt and developed my skills throughout. Tonight, has been the conclusion of all my hard work to date and I am so pleased with how my dishes have been received - big thanks go to the other chefs, it’s been great to work in a team together.”
Jonathan Foot, Head of Apprenticeships & Early Careers, Compass Group UK & Ireland, commented: “This competition is important to our business and the apprentices that we recruit. It gives them an opportunity to show off their talent, but also to learn and work as a team – going through the stages of the competition, which then culminates in this stand out event. Our apprentice brigade of chefs have done so well, the food was amazing, the team spirit really shone through and their skills and talent speak for themselves.”
Jagdeep Soor, Head of Strategic Partnerships, Multicultural Apprenticeship Alliance said: “Apprenticeships are a way to improve the current economic climate and ease the cost of living by offering the opportunity to ‘earn while learning’. It is great working with organisations like Compass Group UK and I, who have ED&I, learning and development and social mobility at the heart of everything they do – they are trailblazing in terms of nurturing their people and delivering on this agenda, through their size and scale which creates positive impact. Events like these are important to celebrate success and develop the mentors and role models of the future. Working in collaboration with Compass Group UK as patrons of the Multicultural Apprenticeship Alliance will elevate our objective to improve equity, diversity and inclusion for marginalised communities.”
Jess was supported by Forward with Marcus Wareing chefs Amy Duthie also of Chartwells Independent, as well as Sam Kent of Restaurant Associates and Leanne Turk, Foodbuy UK.
The other apprentice chefs who took part in the competition supported her at the event. They were:
Cameron Coleman – Professional Cookery Apprentice, Levy UK + Ireland
Mohamed Elhrabi – Apprentice Commis Chef, ESS
Cian Evans – Apprentice Chef de Partie, Levy UK + Ireland
Diana Onyeka – Apprentice Commis Chef, Levy UK + Ireland
Laura Smith – Senior Production Chef Apprentice, Chartwells
Connor Thomas – Apprentice Commis Chef, Levy UK + Ireland
Cameron Tullis – Professional Cookery Apprentice, Levy UK + Ireland
The culinary competition was judged by celebrity Chef, Bryn Williams; Compass Group UK & Ireland Culinary Director, Nick Vadis; Foodbuy’s Leanne Turk, plus Culinary Academy Vice Principal at HIT Training, Mark Belford.
Nestlé Professional showcases power of regenerative agriculture at Cumbrian farm marking launch of new report #
Nestlé Professional has reinforced its commitment to sustainable practices welcoming 12 key customers to one of its dairy farms in Cumbria which supplies them with fresh milk to discuss regenerative agriculture’s place in the future of farming.
The visit, which pre-launched Nestlé Professional’s 'Is Regenerative the Future of Farming?' report, brought together contract caterers, farmers, managers of responsible sourcing and sustainability leaders. Attendees were given a tour of a dairy farm that supplies milk for use in products such as KitKat and Nescafé frothy coffee, before hearing from a panel about the key findings of the report. Nestlé’s ‘Milk Plan’ supports regenerative dairy farming in a partnership with First Milk co-op, to reduce the environmental impact by improving the sustainability and efficiency of the supply chain. Each farmer receives a ‘sustainability bonus’ for taking practical measures that protect and enhance natural assets on their land.
Katya Simmons, managing director at Nestlé Professional UK&I, said: “Regenerative agriculture plays a key part of the solution as we seek to build long-term food resilience and security.
“At Nestlé, we want to positively impact ecosystems, farmers, the environment and society, so our aim is to source 20% of key ingredients through regenerative agriculture methods by 2025 and 50% by 2030. Regenerative agriculture has huge potential to improve soil health and fertility, sequestering carbon, protecting water resources and safeguarding biodiversity. This can improve the resilience of farms and yields in the face of extreme weather, making an important contribution to the livelihoods and health of communities, as well as our planet.”
Attendees enjoyed a tour of the farm seeing some of the solutions put in place, including rotational grazing, mimicking nature to allow the cows to keep moving; digging up the earth to count earthworms, demonstrating improved soil health; and the planting of hedgerows to act as a nature highways.
The day was concluded with a panel Q&A from: Robin Sundaram, responsible sourcing manager, Nestle UK&I, Lee Truelove, responsible sourcing manager, First Milk, Robert Craig, vice chairman, First Milk, Richard Messenger, farmer, Howes Farm, Cumbria, and Julie Owst, head of sustainability, Bidfood.
Through the Q&A the panel discussed a number of topics linked to the new report ‘Is Regenerative the Future of Farming’, including what regenerative farming means to consumers, its impact on climate change and the role of policy.
Summarising its purpose, panellist Robin Sundaram, responsible sourcing Manager at Nestlé UK&I, said: “Climate change is one of the biggest threats to society and we are using our size, scale and reach to tackle climate change as part of our net zero roadmap.”
The report and panel discussion, which launches today, 18 October, can be downloaded from https://bit.ly/3FkW3Qr
Get on your marks with the FEA - FEA explains latest changes to safety requirement marks and what they mean for business #
The Foodservice Equipment Association has issued guidance for its members relating to the UK Conformity Assessment marking (UKCA). This follows the announcement that the government would be extending recognition for the CE mark indefinitely, beyond the previously announced 2024 deadline.
The revised rules will apply to 18 product areas that fall under the regulation of the Department for Business and Trade (DBT). Most relevantly for the foodservice equipment industry is that this includes simple pressure vessels and pressure equipment, gas appliances, non-automatic weighing instruments, and measuring container bottles.
Companies currently using the CE marking and EU declaration of conformity for any product falling under any of the categories can continue to do so, however they need to have a presence in the EU or have appointed an authorised representative based in an EU country.
The UKCA mark will remain valid within the UK market, except for Northern Ireland, and FEA recommends that companies should continue to use it if it has already been applied and if they are already in the process of applying the UKCA mark, continue to see the application through to completion.
FEA attended round table talks organised by the DBT to discuss these changes, to ensure the voices of its members and stakeholders were heard. It was clarified that in the future the UKCA mark could be made mandatory, particularly if regulatory divergence occurs. Furthermore, if UK regulations or testing requirements change from the EU’s then the acceptance of the CE mark would likely be affected.
“This is an important change, but it is important to know that the guidance is still fluid and there will doubtless be further updates from the government,” says Andy Threlfall, technical and policy director for the FEA. “If any of our members have any feedback we urge them to contact us so we can continue to provide the government with the information it needs to ensure any future changes are fit for purpose.”
Visitors to Host Milan this year will get a chance to hear Andy discuss this and other issues affecting UK-EU trade for the foodservice equipment market. Come to the FCSI stand, which can be found at Stand A59,A65,B60 and B66 in Hall 2P at 2PM on Saturday October 14th. As well as the application of CE/UKCA marks he will cover subjects like the declaration of conformity for EU and UK markets, the role of suppliers and importers following the UK’s exit of the EU, the challenges faced by suppliers and manufacturers along with the role of BEIS and the Etl list for energy efficient products and the FOG management guide.
Further information about the UKCA mark can be found on the government’s website.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 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
Sodexo UK & Ireland gives suppliers a net zero progress deadline and will cease working with those who do not meet it #
Sodexo UK and Ireland currently works with more than 4,000 supply partners, spending over £800m every year.
Supply partners representing 75% of Sodexo’s supply chain emissions have already received a roadmap detailing Sodexo’s requirements of its supply chain, including the 2030 deadline.
Through an impact lens, the business is most focused on the 500 organisations who collectively represent 90% of its supply chain emissions.
Sodexo is providing its supply partners with mentoring and considerable support to help them meet the net zero milestones.
Sodexo UK & Ireland has today announced its net zero supply chain engagement strategy, and stated that from January 2030 it will only work with suppliers demonstrating tangible progress through published reporting.
The food services and facilities management business was one of the first organisations to have its UK and Ireland net zero 2040 target validated by the Science Based Targets initiative (SBTi). The organisation has been transparent about its net zero journey and progress, including the fact that just 2% of its emissions sit in Scopes 1 and 2 – in the direct control of Sodexo UK & Ireland. Of the remaining 98% of its total emissions, 34% sit within its supply chain.
Supply partners were first made aware of the net zero supply chain engagement strategy and roadmap in March 2023, during Sodexo’s Partners with Purpose supplier conference. The organisation had, however, already begun working closely with a number of its suppliers to support them in formalising and documenting expectations to reduce carbon emissions.
Sodexo’s supplier mentoring programme is key to the success of this strategy. Around 70% of Sodexo’s supply chain in the UK and Ireland is made up of Small and Medium Enterprises (SMEs) and Voluntary, Community and Social Enterprises (VCSEs), most of which cannot be expected to have teams dedicated to sustainability or afford consultancy support.
While Sodexo is being very clear with its supply partners about expectations, the business is also offering considerable support where these organisations are experiencing challenges, to help them complete the work needed to hit the milestones. For example, Sodexo UK & Ireland has introduced a two-year grace period for SMEs and VCSEs needing extra help to complete some of the requirements.
The first milestone is being implemented – Sodexo requires suppliers representing 75% of its supply chain emissions to provide a detailed annual Carbon Reduction Plan identifying opportunities for collaboration and areas of improvement, while also reporting on scope 1 and 2 emissions at the minimum.
Further milestones that Sodexo has set on its roadmap include:
From January 2024, the evaluation criteria of all tenders to include a minimum of 10% Social Value Weighting.
By September 2025, suppliers representing 75% of Sodexo’s supply chain emissions will need to have set their net zero science-based targets validated by the Science-Based Targets initiative (SBTi).
By September 2027, suppliers representing 90% of Sodexo’s supply chain emissions will need to have set their own SBTi-validated net zero targets.
By January 2030, Sodexo will only partner with suppliers who can demonstrate tangible progress through published reporting.
Initial research conducted by Sodexo in November 2021 revealed that, of 87 suppliers polled, 62% had already made a commitment to achieve Net Zero by 2050 or sooner, while 20% did not have a Carbon Reduction Plan in place.
The survey also revealed that the majority of its suppliers were at that time only measuring scopes 1 and 2 – with just 37% measuring all three scopes.
Aoife Wycherley, Head of Supply Chain, Sodexo, UK & Ireland said: “When we made our commitment to net zero by 2040, we committed to delivering on something that is truly meaningful and would have real impact. We have always known that this is not going to be easy, it will be hugely complex and will require an enormous collective effort throughout our entire value chain. We are so proud of the extensive and diverse supply chain we have built – we genuinely work with some incredible businesses, big and small. Their response to this challenge and to our offer of mentoring and other support has been positive and we feel confident that this roadmap will deliver ever more impactful reductions in emissions. Many of our suppliers have already told us they are passing this message down through their own supply chain, which over time has the potential to create a significant ripple effect.”
Justin Turquet, Director of Sustainability, Bunzl, said: “We’ve been working with Sodexo for a number of years now, and part of that work focuses on implementing carbon efficient initiatives to lower our emissions. Sodexo has been a leader in sustainability and is at the forefront of collaboration, engaging regularly with their supply chain on sustainability. They have been holding cross industry sessions to share best practice on how we can work better together, which has been a driving force for our own approach with suppliers when it comes to carbon emissions reduction.”
Brett Mendell, Director at Thomas Kneale, said: “We’re very pleased with Thomas Kneale’s ongoing work around carbon reduction, yet we had been struggling to translate our actions into clear and meaningful numbers. Getting that extra support from Sodexo has added rigour to our work and given us real confidence in our plans.”
Sodexo UK and Ireland commenced its Net Zero journey in 2010, calculating its scope 1 and 2 emissions, working in partnership with WWF. In January this year, Sodexo recorded in its progress update report a 33% reduction in scope 1,2 and 3 GHG emissions, compared to its 2017 baseline.
Scope 1 relates to emissions released directly through Sodexo, for example, car fuel and office heating. Scope 2 emissions include all that is generated indirectly by the business through the purchase of energy and powering offices. Scope 3 emissions come from Sodexo’s value chain, through the supply chain, business travel, employee commuting, client site energy and waste.
Plenish goes for industry first with the launch of UK’s only barista m*lk range free from added oils and additives #
Plenish, one of the UK’s fastest growing plant-based drinks brands, is expanding its dairy alternatives range with the launch of three organic Barista M*lks – Oat, Almond and Soya. True to brand form, the trio is the UK’s only Barista M*lk range free from added oils and additives, with Plenish known for its 100% naturally sourced ingredients and absolutely nothing artificial. Available in hospitality channels now, the Plenish Barista M*lks can help outlets cater to those customers looking for milk alternatives in cafés and coffee shops, without any compromise on the quality or taste of the final coffee serve.
Plenish is going from strength to strength, with its current range of M*lks growing at +60%, primarily driven by consumers moving to more clean ingredients. With this demand becoming more popular and ‘quality of drink’ being the second most important reason for consumers to visit a coffee shop, Plenish has spent the last few years developing its Barista M*lks recipe, to deliver perfect functionality without compromise. This is in keeping with the brand’s ongoing commitment to using only the finest, naturally sourced ingredients.
Over half (55%) of UK adults agree premium coffee is an affordable luxury and the barista segment of milk alternatives has grown by 21.8% in the last year alone. This demonstrates consumer appetite for specialist products in this area and marks the importance of Plenish expanding with an option that is committed to using only the finest organic and naturally sourced ingredients, such as British oats, Spanish almonds and French soya beans.
Russell Goldman, managing director for Plenish, comments: "High-quality milk alternatives are essential for modern coffee shops to meet consumer demand and this range of Barista M*lks is the next step on our journey to expand awareness of the range within the hospitality channel. We can now provide premium products that deliver on great taste and functionality, without the need to compromise on naturally sourced ingredients.
“It was vitally important for us to take our time with this launch, to ensure we were delivering the right range of products to meet the needs of baristas and help them create the perfect cup of coffee every time.”
The Barista M*lks mark the latest innovation for the brand and accelerates Britvic’s Healthier People, Healthier Planet journey
Plenish Barista M*lks are now available to buy from plenishdrinks.com, CN Foods, CLF, Suma, and Fodabox, in 1L cartons for Almond, Oat and Soya. The launch will be supported by the brand’s biggest marketing campaign since its acquisition by Britvic.
A feast for everyone Foodservice provider, Bidfood, serves up a spread that can be enjoyed by all care home residents #
Bidfood, one of the UK’s leading foodservice providers for the care sector, has continued its support with the second instalment of its care home pop-up party series, showcasing to operators dishes that can be enjoyed by all residents.
Many care homes have had to juggle increased costs, tighter budgets and a rise in low-skilled staff. A challenge that only increases when taking into account the varied dietary requirements of each resident, such as dementia or diabetes.
With this in mind, Bidfood’s culinary development chefs brought to life a buffet style menu that featured six resident favourites including a roast leg of lamb and braised chicken, as well as a showstopper desserts table with puddings suitable for all residents.
This spread of cult classics and familiar flavours catered to residents with difficulty swallowing, diabetes, dementia and cutlery free diets, along with plenty of choice for vegan and vegetarian diets.
In addition to its inclusive menu, Bidfood’s care party showed operators the many benefits that an interactive occasion can bring. Creating excitement and encouraging socialising allows residents to look forward to meal times, which is usually their favourite time of the day.
Care operators can explore a wide range of party inspiration and recipes to match via Bidfood’s interactive ‘Theme Days Inspiration Guide’. And Bidfood customers can discover another layer of support through their free e-learning platform, Caterers Campus. An online school designed by Bidfood Chefs to prepare and equip care home caterers with the key skills they need.
Wayne Wright, Healthcare Culinary Development Chef at Bidfood said: “After another set of challenging months for the care sector, some fun-filled celebration can be exactly what’s needed. And with Halloween, Christmas and New Year’s Eve all approaching, the time is now for care homes to start party planning.
“Meal times are perhaps the most important part of a resident’s day and it’s crucial that operators get their offering right with menus that are not only cost-effective and tasty, but provide something for all diets.
“Themed meal times and pop-up parties are a fantastic way to create excitement and can allow residents to reminisce about old holidays, past family parties and special meals from years gone by. I hope our latest party along with the amazing tools we have available can inspire operators to close in 2023 in style.”
Gemma Broth from the Restful Homes Group in North Warwickshire where the event was hosted commented: “It was fantastic to welcome Bidfood for the day and host such a fun event. The team did an amazing job making it a special day for all our residents to enjoy.
“The dishes the chefs cooked up were delicious and have given us plenty of inspiration for menu ideas going forward”
For more guidance, inspiration, and support on catering for the care sector please visit: https://www.bidfood.co.uk/care-homes/
Making a difference with every cup: Company of Cooks launches Community Blend coffee #
Company of Cooks has launched a special Community Blend coffee to make a positive difference to its local and global communities.
Born out of an exciting collaboration with Union Hand-Roasted Coffee and Well Grounded, Community Blend supports and benefits communities at both ends of the supply chain; those at origin and those preparing and serving this deliciously unique coffee.
Sourced directly from the hills of Peru, farmers and cooperatives in Jaen are ensured a fair price is paid for this special coffee via the Union Direct Trade sourcing initiative. Whilst closer to home, social enterprise Well Grounded, which helps unemployed Londoners into work in the speciality coffee industry, will receive a financial contribution for every kilogram of Community Blend sold, expected to total some £75,000 in the first year.
Community Blend will be crafted by Company of Cooks’ talented baristas and enjoyed by customers across its estate in London and the South East – from the Royal Opera House, Southbank Centre and Royal Academy of Arts to the Old Royal Naval College, RIBA and RSA House just off the Strand.
The impact of this project has been further extended by the creation of retail bags, available to purchase from 240 Waitrose stores across the UK and Company of Cooks sites.
Rob Fredrickson, Managing Director of Company of Cooks, said: “We’re incredibly excited to have officially launched our Community Blend coffee. The collaboration with Union Hand-Roasted Coffee and Well Grounded is the perfect fit and to see the results of our shared vision come to life is wonderful. Community Blend is making a material difference to the lives of people in London and Jaen, upholding our important community value of looking after the people and communities we work with and for, whilst safeguarding the planet for future generations. This exceptional blend also gives our talented baristas the opportunity to craft beautiful coffee for our customers to enjoy. What’s not to love?”
Eve Wagg, CEO and Founder of Well Grounded, explains: “This is truly life-changing coffee. At Well Grounded we provide training, skills and mentorship to support unemployed Londoners into jobs in specialty coffee. Through this partnership we will be able to support an additional 100 people into work over the next three years. So, whether you’re having your Community Blend coffee as a morning brew at Kew Gardens, or after a show at the Southbank Centre, or indeed at home, know that you are changing lives with every sip.”
Ben Styche, Commercial Director, Union Hand-Roasted Coffee, added: “We at Union Hand-Roasted Coffee are delighted to partner with the teams at Company of Cooks and Well Grounded on this pioneering coffee, helping to make a real impact for local Baristas and speciality coffee farmers in Peru.”
Roasted in East London by Union Hand-Roasted Coffee, this deliciously sweet coffee is grown at high altitude in the hills of Peru by a group of 300 smallholder farmers. It has the perfect balance of natural sweetness and gentle acidity. Tasted as a pure espresso look out for notes of red berry jam, dark chocolate and walnut. Add a touch of milk for a 6oz flat white and you will experience a smooth chocolate truffle, hobnob biscuit and roasted hazelnut flavour. Finally, a 10oz latte will produce a delicious coffee evoking flavours of sponge cake, vanilla and cashew nut.
Community Blend isn’t the only way Company of Cooks supports the valuable work of Well Grounded. As part of CH&CO, it’s also a long-term partner of the Well Grounded speciality coffee programmes that provide barista training, qualifications, work placements, mentorship and employment to Londoners facing barriers to employment, and is proud to have Well Grounded Graduates continue to develop and shine within its teams. To date the group has provided over 3,000 work placement hours to Well Grounded trainees and employed 68 Well Grounded graduates.
We need to talk about safety standards - FEA underlines critical importance of developing a culture of safety throughout the industry #
FEA is underlining the importance of standards of safety around electric appliances following the end of a court case brought against three companies in relation to the fatal electrocution of an engineer working in a hospital kitchen in 2017. The verdicts followed an investigation by the Health and Safety Executive (HSE).
Craig Stocker died while working on a macerator at Bishops Wood Hospital in Middlesex. The HSE investigation uncovered flaws with both the design and installation of the macerator, which was not fitted with a Residual Current Device (RCD), despite the requirement being stated in manufacturer's instructions. The lack of an RCD was not identified by the hospital's operating company and meant that the development of a fault with this unit, resulted in the equipment becoming permanently live as it lacked adequate earth fault protection.
"The result of this case demonstrates that the responsibility for maintaining high standards of safety for employees is spread between all stakeholders: manufacturers, dealers and suppliers as well as their customers," says Andy Threlfall, technical and policy director for FEA. "This case demonstrates the tragic consequences that can happen when these standards are not met." our thoughts are with all the family, friends, work colleagues, and the people on site, who have all been affected by this incident.
The manufacturer needs to ensure its designs are fit for purpose, with a particular focus on potential safety issues caused by component failures. They also need to make sure maintenance and repair of their products can be carried out in a reasonable time and practicable manner.
Meanwhile, site owners must ensure the installation instructions have been carried out by the contractor, confirming the requirements of the manufacturer have been met. As the macerator was installed in 2013, the lack of RCD protection was not identified throughout multiple maintenance visits before the accident.
Installation instructions should always be checked by technicians for specific requirements, even if the equipment is familiar to them. Manufacturers often make running changes to their products during production, and it's important not to assume that a unit can be installed in the way they may have done previously. In this specific case, while the IET standards applicable at the time did not indicate that earth fault protection was required, however the manufacturer had specified it and it should have been applied to this installation.
"FEA has been focusing on the importance of increasing awareness of safety standards of foodservice equipment for some time," says Andy. "The conclusion of this case demonstrates the vital importance of this work, and we will continue to find ways to support our membership through advice and training to help make sure that they are ensuring that anyone working with this equipment is doing so in a safe environment."
FEA is working with other organisations to develop additional training initiatives and resources covering electrical safety and other areas.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 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
Amadeus delivers £3m of sporting contracts in 2023 including two wins #
Amadeus has hailed a summer of success having been awarded two prestigious sporting catering contracts in Scotland.
The arm of national catering company, Amadeus, responsible for the delivery of standalone event catering, has hailed a summer of success having been awarded two prestigious sporting catering contracts in Scotland.
The first contract was the successful signing of a £2m, multi-year agreement with DP World Tour, to deliver all hospitality and tournament catering requirements at the Genesis Scottish Open from 2023 to 2026.
Taking a bespoke approach to event catering across the four-day event and looking after a cross section of the tournament within several different structures, Events By Amadeus bring more than 45 years of expertise and exciting innovations to the open.
This year’s collaboration saw Events by Amadeus working closely with renowned chefs Tom Kitchin and Mun Kim to deliver breakfast, a Scottish x Korean fusion menu, afternoon tea, bowl food and drinks receptions at Scotland’s most prestigious golfing event of the year. At the event, the team delivered over 2,400 covers for VIP hospitality guests, caddies and media, as well as an array of peripheral catering.
The second contract awarded was for a one-off World Cycling event in Glasgow and saw Events by Amadeus deliver a selection of high-quality catering solutions in summer 2023 for various client groups, including the championship family and hospitality clients.
The contract represented a significant opportunity for Events by Amadeus to further showcase their innovative and multi-client group catering solutions to an international audience.
The two Scottish contracts demonstrate the team’s continued commitment to delivering exceptional food services at high-profile sports events across the UK. Most recently, the team celebrated success at a Women’s Open tournament, where they catered for hospitality guests, the sponsor pavilion, media dining and concert headliners catering. The team marked their 25-year relationship with the client in 2023.
Across the summer, the team travelled over 3000 miles and catered to over 75 events throughout June, July and August, including five high-profile sporting events. Over the five sporting tournaments, Events by Amadeus served 11,250 players, athletes and their entourages, 18,000 tournament staff and volunteers, and 11,500 hospitality covers.
Sam Bates, Event Director at Events by Amadeus said: “Amadeus does not believe in a “one size fits all” approach, so whether we’re catering for the public outside at live sporting event or delivering a premium fine dining menus for sports stars and guests, we provide tailored, high-quality solutions for every client and need.
“Taking a bespoke approach to event catering in the sports world, come rain or shine, is the team’s forte. Catering at outdoor and sporting events provides a unique set of challenges, however, it’s a challenge Events by Amadeus always welcomes.
“We’re so proud - to not only mark longstanding relationships of over 25 years – but to also grow the business across the UK’s sports sector.”
Menus boasts an array of creative catering options for event organisers to ensure memorable food experiences, with options available for every dietary need. Planning is made simple thanks to a seamless relationship between the event organiser, and Amadeus.
To hear more about how Events By Amadeus can deliver high-quality catering at scale for your sporting event, please contact Sam Bates: Sam.Bates@amadeusfood.co.uk.
For the latest Amadeus job opportunities, please click here
For more information on Amadeus ESG, please click here
HMP Forest Bank achieves Registered Restorative Organisation status #
HMP Forest Bank is the second Sodexo-led prison to have been awarded the Restorative Organisation status by the Restorative Justice Council.
Over the past year, HMP Forest Bank has developed a whole prison approach to its restorative work, encouraging staff from all departments to take part in restorative processes, which aim at fostering a positive and harmonious day-to-day environment.
Restorative processes aim at bringing together in a structured, controlled setting, those harmed by conflict into communicating with those responsible for the harm. In 2023, a total of 101 Restorative meetings took place, including both prisoners and colleagues – compared to 34 in 2022.
At HMP Forest Bank, prisoners and staff received training in Restorative Approaches (RA) to effectively address conflicts, whether these arise among prisoners or within prisoners and staff members.
The Registration status also enabled the team at HMP Forest Bank to develop its young adult work, appointing a Young Adult RA Champion to the dedicated prison wing, who mentors and supports prisoners residing on the house block, helping them to resolve conflict in the early stages to avoid escalation.
Trevor Shortt, Director at HMP Forest Bank added: “We are delighted to have been recognised and awarded Restorative Organisation Registration by the Restorative Justice Council. This award is a testament to the Forest Bank RA Coordinator and the RA Champions who have worked tirelessly to embed a restorative culture at HMP Forest Bank. Restorative processes have positively impacted many aspects of prison life and are a fundamental element of day-to-day operations at the prison, with the principles being applied in a wide variety of situations to successfully address conflict and differences of opinion.”
Jim Simon, Chief Executive at the RJC continued: “It's great to hear that HMP Forest Bank has taken the initiative to implement restorative principles in the prison. Leaders have worked hard to establish a restorative culture, which has had a positive impact on many aspects of prison life. This has been possible due to the close collaboration between the leaders, staff, and the wider prison population. Thanks to their hard work, the prison has been awarded Registered status by the RJC. Congratulations to HMP Forest Bank leaders, staff, and residents on this well-deserved achievement.”
HMP Forest Bank has been open since 2000, serving the courts of Greater Manchester for men both on remand or sentenced and young prisoners between the ages of 18 to 21 years old. With strong links to the local community, HMP Forest Bank has been working on the positive resettlement of prisoners, allowing them to develop skills that will ultimately boost their chance of employment.
The Restorative Justice Council (RJC) is a national, independent membership body for the field of restorative practice. Its objective is to raise awareness about restorative justice for the public benefit to resolve conflict and promote reconciliation across a range of sectors, including criminal justice, education, healthcare, social care, workplaces and within communities at risk of conflicts.
Spotlighting hospitality careers: Elior UK inspires college students in Choose Hospitality Pledge visit #
Leading UK contract caterer, Elior UK, has been carrying out fun and engaging careers sessions with college students to help improve the perception of hospitality.
After backing the Choose Hospitality Pledge, an alliance urging hospitality ambassadors to promote the industry to young people, Elior UK carried out one of its most recent workshops at Nottingham College.
In search of culinary expertise to support their ‘Industry Week’ through talks and masterclasses, Nottingham College received a pledge of support from Elior’s Chef Trainer, Lucy Webb and its L&D Business Partner, Matt Jennings.
On speaking to the College, Lucy and Matt were tasked with delivering a practical session for the students. Bearing in mind the logistics and planning required, they aimed to capture their attention without the need for lots of equipment. Lucy commented, “As a Chef, the most frequently asked question I get is how to cook a steak, so I felt this would be a great workshop to facilitate in a short space of time with minimal equipment.”
The students found the hands-on experience engaging, while quickly gaining confidence in their culinary skills. They were enlightened to hear that a career as a Chef isn’t just about being confined to fast-paced hotels or high street restaurants, with other opportunities to carve out a career in kitchens available across many different sectors. For example, the kitchens in education and healthcare sectors were identified as quieter environments which may be better suited to some people.
Matt initiated the session with an overview of Elior UK, including the sectors in which it operates and its commitment to diversity and youth. For many students, the idea of a career in hospitality and contract catering was entirely new.
The students really appreciated the visibility given to hospitality careers and the contract catering industry, as well as the tangible examples of people pursuing careers across different departments at Elior. In addition, the practical workshop showcased to students how a combination of passion and simplicity leads to amazing food. For example, the simple steps – be that letting steaks come up to room temperature before cooking and seasoning the meat – will deliver great food.
Both Lucy and Matt found the experience personally rewarding and inspiring. Lucy commented, “The reason I do my job is to see the passion and create those lightbulb moments, bringing confidence and new aspirations to Chefs. The industry is mistakenly classed as a low skill, low pay option but through the Choose Hospitality Pledge and opportunities like this, we can improve perceptions and increase visibility of hospitality careers. I got into the industry because I love providing good food. To me, no matter who you are or what you earn, you should still be able to go out and enjoy good food. I really enjoyed showing this to the students for myself.”
Matt commented, “We jumped at the opportunity to showcase the industry and Elior UK to students interested in careers in catering. I’ve always appreciated and enjoyed the chance to be in an industry that creates memories and experiences for people. It’s been inspiring for me personally to increase students’ visibility of hospitality careers and exactly where those experiences are made. Not to mention if we hadn’t taken part, the students would not have known about our company, and we would have missed out on potential future talent.”
Elior UK is supporting initiatives like the Choose Hospitality Pledge through its overarching Corporate Social Responsibility (CSR) strategy. As part of its commitment to diversity and youth, both Matt and Lucy are set to visit more colleges in the coming months, delivering workshops that help improve perceptions of hospitality careers and showcase the breadth of roles available.
Elior is one of many organisations in hospitality backing the Choose Hospitality Pledge.
Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Choose Hospitality Pledge aims to educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.
Want to follow in Elior’s footsteps and give back to your profession by inspiring the next generation of talent? Then please register as a Choose Hospitality Pledge ambassador by visiting: https://my.careerscope.uk.net/ambassador-signup
Nutritics’ net-zero plans secure sbti validation #
Nutritics, the market leader in food service technology, has received a validation for its environmental sustainability commitments. The Science Based Targets initiative (SBTi), which defines and promotes best practice in science-based target setting has verified the Nutritics’ near- and long-term science-based emissions reduction targets, in line with reaching net-zero by 2050.
Responding to the SBTi's urgent call for corporate climate action, Nutritics set net-zero science-based targets in line with a 1.5°C future, aligning with the Business Ambition for 1.5°C campaign, committing to:
Reduce scope 1 and scope 2 Greenhouse Gas emissions by 42% by 2030
Measure and reduce scope 3 emissions
Commit to reaching net-zero by 2050 – and as part of this, committing to reducing scope 1, 2 and 3 emissions by 90% by 2050
Stephen Nolan, CEO, Nutritics, said:
“We're proud to achieve SBTi validated targets, reaffirming Nutritics's commitment to sustainability. This milestone underscores our dedication to evidence based action, and sustainable business remains central to our corporate strategy."
The SBTi defines and promotes best practice in emissions reductions and net-zero targets in line with climate science. The organisation provides technical assistance and expert resources to companies who set science-based targets in line with the latest climate science, by bringing together a team of experts to provide companies with independent assessment and validation of targets.
Nolan added “From our own research, we also know how important sustainability is in engaging teams, with 84% of hospitality sector workers say they would stay longer with employers who make a positive environmental and societal impact. This verification demonstrates to our teams too that we are living our values and doing things the right way, operating ethically and with decency.
“The SBTi goal-setting process helps to strengthen and unify our company’s commitment to reduce our environmental impact, while SBTi’s validation of our goals gives our employees, customers, and communities confidence that Nutritics are actively implementing the principles we so strongly advocate. We’ve set ourselves challenging targets, so we’ll need to work extremely hard to meet them but reaching net-zero by 2050 at the latest is a non-negotiable, for us and for the planet.”
Nutritics operates the Foodprint and Ten Kites technology businesses and helps hospitality and foodservice operators run safer, more sustainable and more profitable operations in over 100 countries. Nutritics is currently the only company in the world to have been awarded the Gold Standard Recipe Calculation Accreditation by the European Food Information Resource (EUROFIR), and this year the company also launched Knowledge Labs, the consultancy service helping hospitality operators improve profitability by simplifying sustainability. Nutritics’ UK clients include Fuller’s, LEON, Loungers, Côte, Merlin Entertainments, Starbucks, Stonegate, SSP, Wagamama, WSH, Aramark, Brakes and Compass Group.
Bidcorp UK businesses, Bidfood and Bidfresh awarded top MSC award #
Bidcorp UK companies, Bidfood and the Direct Seafoods division of Bidfresh, have scooped the prestigious MSC Foodservice Wholesaler of the Year award for their outstanding, all round focus on seafood sustainability.
Passionate fish experts with unrivalled industry knowledge, all Bidcorp UK business are driven by a shared desire to provide kitchens with quality fresh and frozen produce to help customers create inspired menus, with sustainability being paramount across all practices.
Held at the historic Fishmongers' Hall in London, and now celebrating its tenth anniversary, the MSC awards celebrate the outstanding achievements and performances in sustainable fishing across the entire UK business spectrum.
Considered the crème de la crème of awards across fish and seafood foodservice, the MSC UK Foodservice Wholesaler of the Year award is judged on the number of MSC labelled products, variety of MSC certified species on sale and volume of MSC certified fish on sale to UK foodservice companies.
Andrew Selley, CEO of Bidcorp UK said: “I’m incredibly proud of both businesses picking up such a prestigious award. It’s testament to the teams hard work and achievements over the past year and beyond.
“Along with extensive customer support, including menu planning, recipe inspiration and training, sourcing fish responsibly is paramount to both businesses and we passionately believe in promoting the most sustainable products available to us.”
Tilda takes top sponsorship slot for Zest Quest Asia 2024 #
Tilda has just been announced as Zest Quest Asia’s headline sponsor for the 2024 competition.
As seasoned supporters of Zest Quest Asia, providing gold sponsorship each year since the competition’s inception, Tilda is proud to be taking the headline sponsorship slot for the 2024 competition and in doing so, demonstrates a strong commitment to community and education.
Founded by Cyrus and Pervin Todiwala, with the Master Chefs of Great Britain, Zest Quest Asia’s mission has always been to inspire ambitious student chefs to embrace the myriad cuisines of Asia. Now in its 11th year, the competition seeks out six finalist teams of UK based student chefs to compete at the topmost level. The students are required to develop and present their understanding and skill-set in these exciting cuisines and, as well as gaining invaluable experience through the learnings of the competition process, the winning team receives a chance of a lifetime, gastronomical and cultural trip; past destinations have included Thailand, Japan, India, the Philippines, Vietnam and Sri Lanka!
For Tilda, Zest Quest Asia provides a platform to reach, inspire and educate the future generation of chefs, and the industry as a whole. To further aid participating students, Tilda’s foodservice team are on hand to support entrants before, during and after the competition, providing live online tutorials to enthuse and inform on the many uses of Tilda’s extensive range of rice and its vast potential.
Rice provides the cornerstone of many Asian dishes, and its versatility makes it a key ingredient in any kitchen. For this year’s competition, entrants must be imaginative in their use of any of Tilda’s range of Basmati rice in their starter, main course or dessert dishes making it the hero on the plate. Previous dishes have delivered creative and skilled recipes to a very high calibre, which no doubt will be matched in 2024!
Jean-Philippe Laborde, Managing Director, says, “We are delighted to pledge our commitment to Zest Quest Asia for another year. Choosing to be headline sponsors for 2024 aligns seamlessly with our company values and allows us to support and inspire the next generation of future culinary talent.
“Promoting education and encouraging talented chefs to explore the world of rice and Asian cuisine is our passion, and Zest Quest Asia achieves this superbly by truly nurturing innovation and creativity.
“We are so excited to see the inventive use of Tilda basmati rice in the dishes created by these aspiring chefs. Cyrus and Pervin Todiwala’s dedication to the students is amazing, together we will continue to inspire and support.”
Cyrus Todiwala OBE DL, Zest Quest Asia Founder; "To have the continued support of Tilda every year is a real boost to our competition but to have confirmation that they want to take the headline spot this year is fantastic news! Their knowledge and the ability to impart it on our students chefs is invaluable. Their team is always more than supportive and have always gone more than the extra mile to ensure the success of the competition.”
Zest Quest Asia is now open for entries, with the closing date being 8th December 2023. The final cook-off and gala dinner will be on 27th February 2024.
To submit your entry, go to https://www.talkingfood.co.uk/zqa
To find out more about Tilda visit www.tildafoodservice.com
New StrEAT Kitchen launches at NEC Birmingham #
NEC Birmingham has launched a brand-new street food offering as the business’ live events calendar gears up for a busy stretch of Autumn events.
Delivered by leading live events caterer Amadeus, the team has unveiled a brand new StrEAT Kitchen in Hall 3 at the venue, ensuring innovations and trends remain at the core of their F&B approach.
The new StrEAT Kitchen builds on the huge success of previous installations in the NEC’s Piazza, as well as mobile units at the venue, with the concept aiming to capture the theatre and excitement of street food in an exhibition setting.
Since StrEAT’s launch in 2019, Amadeus has seen increased demand for street food, with its themed, authentic stalls proving a continued hit with event goers.
Kane Bridgman, Amadeus NEC General Manager said: “Our latest StrEAT Kitchen at the NEC is an ambitious step where we are amalgamating street and festival cuisines into a comprehensive outlet.
“The concept allows us to change and adapt our menus to cater for the diverse customer profiles we see attending shows at the NEC. The flexibility in its menu and concept ensures a continuous flow of novel offerings, driven by trends and consumer demands.”
Amadeus delivers catering solutions to venues and organisers who want to provide visitors with a unique and memorable food experience. They deliver exciting catering solutions to over four million visitors per year at NEC Group venues including the NEC, ICC, Vox Conference Venue and Birmingham’s two live music arenas, Utilita Arena Birmingham and Resorts World Arena.
Linda Ritchie, General Manager at the NEC, added: “The new StrEAT Kitchen is another example of how we’re continually innovating to provide the best possible offerings for our customers.
“Amadeus has done a fantastic job in bringing the concept to life in a vibrant and exciting way, and we know our customers will really value the increased creativity, choice and flexibility as we look to continually innovate with our venue’s F&B offering.”
The culinary development team is a vital part of Amadeus’ innovation strategy. Their exhaustive study tours, ideation sessions, and engagement with senior chefs lead to breakthrough concepts such as the StrEAT Kitchen. This year, Amadeus promises numerous fresh concepts and a renewed focus on modern offerings that will captivate NEC Birmingham visitors.
The brand new StrEAT Kitchen launched at the Fleet and Mobility Show Live 2023. Katie Gordon-Hill, Event Manager at Fleet and Mobility Live said: “We’re really excited by the new StrEAT Kitchen concept at the NEC. It’s a gorgeously designed, relaxed and informal setting that we think is much better suited to our event visitors. They can grab bowl food on the go and not have to worry about allocating time from their already busy schedules to sit down and eat in a restaurant setting.
“We love food that is easy for our event visitors with a fork in one hand and bowl in the other – and menus that will excite them much more than any packet sandwich could. The StrEAT Kitchen is a great move for the team and we look forward to seeing its popularity continue to grow with guests and visitors.”
To find out more about Amadeus’ ability to deliver innovative retail concepts, please visit https://www.amadeusfood.co.uk/venue-catering/.
European first for Sodexo Live! with launch of self-serve Ebar Beerwalls at Millwall Football Club #
Sodexo Live!, the global leader in the live industry has made a European first by introducing the first fixed permanent self-serve EBar Beerwall facility at a UK stadium.
In October fans at Millwall’s match against Blackburn Rovers were first to try the new EBar Beerwall, a rapid self-serve solution that delivers fans keg-fresh and perfectly poured pints. The EBar fully automated order, pay, pour method delivers two pints in 30 seconds.
Sodexo Live! has been the club’s venue partner at The Den in South London since 2012 where it offers retail food services (concourse catering and beverages).
With positive feedback so far, fans can look forward to getting their perfect matchday pint a whole lot quicker moving forward.
Rebecca Kane Burton, CEO of Sodexo Live! UK & Ireland, said: “Sodexo Live! is the global leader in the live industry, for good reason. We serve tens of thousands of customers each week and are always looking at pioneering ways to do things differently to benefit our guests and our venue partners.
“The launch of these fixed EBar Beerwalls is just the start of a range of innovative initiatives we plan to trial and roll out over the coming months.”
Nick Beeson, Managing Director, from EBar said: “It has been a pleasure to work with Sodexo Live! to deliver these stand out facilities. To be a European first, highlights the forward-thinking approach of Sodexo Live! and echoes our own EBar ethos – always wanting to lead the way and put the customer front and centre.
“We look forward to hearing more positive feedback from fans and working with Sodexo Live! on more exciting initiatives in the future.”
The EBar Beerwall is a fully automated self-serve drinks facility or kiosk, which pours perfect pints in just a few seconds. It was deigned to transform the bar experience at large events and venues by providing a quick and simple way for customers to purchase a drink. As well as pouring the perfect pint it reduces costs, cuts queues and increases keg efficiency.
Sodexo Live! continuously delivers unforgettable experiences for thousands of customers throughout the year, across a total of 47 venues. These span stadia, cultural destinations, and major events such as Eurovision and Royal Ascot.
In addition to the launching the first fixed self-serve EBar Beerwall facility in Europe, Sodexo Live! has plans to trial and roll out a range of other initiatives over the coming months.
For more information on Sodexo Live! see: https://sodexouki.info/3QlsW4B
For more information on EBar see: www.ebar.co.uk
Compass retains Armed Forces Employer Recognition Scheme Gold #
Compass Group UK & Ireland has secured Gold Armed Forces Employer Recognition Scheme status following its recent revalidation, carried out by the Defence Relationship Management Team. The Gold commendation reflects the work the organisation does to support veterans, reservists, cadets and military families in its business.
Compass signed the Armed Forces Covenant in 2016, securing gold in 2018. The award is reviewed every 5 years, to ensure companies are meeting the commitments they made when they signed the Covenant.
Compass has recently updated its pledges in relation to the Armed Forces Covenant to include military spouses and military families. Updated pledges include:
Spouses – A specific policy that enhances support through the commitment to endeavour to redeploy military spouses to an alternative role internally on notification of posting; providing an additional leave day to support with pre-post deployments
Military Families – introduction of military family days – working in partnership with clients providing families with days out at high profile venues
Recruitment of veterans – enhancing support for those leaving the military, through access to webinars, guidance and work placements
Ongoing support to its Reservists through the provision of 10 days leave to support with the training
Widening partnerships with key military charities and recruitment partners – Forces Families Jobs, Career Transition Partnership, Royal Navy and Royal Marines Charity, Royal Air Force Benevolent Fund, ABF The Soldiers’ Charity, Naval Families Federation, The White Ensign and SSAFA
Commenting on its Gold status, Camilla Howard, Chair of Compass Group UK & Ireland’s Armed Forces Committee said: “It’s wonderful that our ongoing work to support veterans and those from the wider armed forces community in our business has been recognised with our Gold award being re-validated.
“We are so proud of all the work we do in this area. Whether it be supporting spouses with deployments, who are often trying to build their own career, as well as managing home life on their own; or supporting veterans adjusting to the civilian world and often looking to enter the job market for the first time; or giving reservists the time they need for training; we want to ensure our people are supported at the times they need it most. We believe that those from the Armed Forces community are a huge asset to our business.”
Phil Marks, National Account Manager, Defence Relationship Management added:
“Since the very beginning I have worked with the most dedicated people at Compass from those in the Forces network to those on the Board who sponsor this programme. All have supported the Defence Family, employing many Service leavers and Veterans, supporting our Reserves by granting an additional 10 days paid leave, developing a standout Spouse and Partners policy and supporting their Cadet Force Adult Volunteers.
“Additionally, Compass has supported finding guest speakers for Defence employer events, supporting my Regional colleagues, mentoring organisations with ambitions to achieve ERS Gold, attending career fairs and attending many Defence Engagement events.
“Working with Compass has been a pleasure, from the very beginning they have strived to enhance, improve and develop their polices supporting the Defence family and I look forward to working with them in 2024 and their continued support.”
Nestlé professional unveils latest food trends to customers at food exploration tour #
Nestlé Professional recently welcomed business leaders from across the foodservice industry to a ‘Food Exploration Tour’ in the vibrant heart of Soho, London, to bring to life the latest foodie trends and inspire culinary creativity.
Leading chefs and product innovators were in attendance over the two-day tour representing high-profile names in both the Pub and QSR categories, including Whitbread, Nando's, Costa, Krispy Kreme, Greene King and Burger King.
The event, which catered to both casual dining and grab and go concepts, marked the launch of Nestlé Professional’s second edition of food and trends guide, ‘Tuck In’. As well as featuring in-depth insight and recipe ideas for chefs, the new guide reveals the latest food trends from “The art of the human touch”, “Dining out for occasion” and “Vegan and vegetarianism”, to “Challenging kitchen’s carbon footprint”, “Championing hospitality staff” and “Indulgent desserts”.
On each day of the event, Nestlé Professional provided an exciting product showcase led by its team of in-house Development Chefs. Spotlighting the latest products within its Garden Gourmet and Maggi ranges, as well as confectionery brands and ingredients, the showcase was an opportunity to empower guests with ideas on how to harness innovative solutions that help cater to the trends presented in its new guide.
Senior Quality & Innovation Chef at Whitbread, Paul Fletcher, said:
“Nestlé Professional’s trends have highlighted the importance of culinary innovation and our role, as chefs, to elevate existing recipes and create new menus that provide memorable experiences for customers. It was really interesting to see and taste some of its latest creations, including the Garden Gourmet vegan-style pulled chicken fillet, which replicated the juicy, fibrous texture and light aroma of real chicken.
“It was a great experience and I look forward to working closely with Nestlé Professional to ensure our bespoke menus continue to deliver fantastic dining experiences for customers up and down the country.”
To experience how food and drink outlets are catering to the new trends set out in Nestlé Professional’s guide, attendees embarked on an action-packed tour of Soho’s finest foodie destinations. Guests saw the innovative app-to-table ordering system at the bustling Arcade Food Hall and the dedication to both vegan and meat excellence at Wonderland. They then got to see the commitment to empowering adults with learning disabilities through the realm of speciality coffee at Fairshot Café.
Head of Food at Nando’s UK, Tim Molema, said:
“The Food Tour showcased perfectly how brands are innovating to create memorable experiences for customers. I was particularly impressed with Fairshot Café and its commitment to helping young adults with learning disabilities into hospitality. Championing hospitality staff is a passion of ours at Nando’s, so this experience really resonated with me.
“Although there are challenges and uncertainties surrounding cost-of-living, dining out for occasion remains a key priority for consumers. We’re actively looking at this, working closely with our partners and suppliers to ensure we’re offering the very best food experiences for people. Nestlé Professional is innovating in many areas of the OOH market, so it was a great opportunity to see first-hand the unique products they have to offer.”
Nestlé Professional’s Head of Food, Kate Alexander, joined customers on the tour to share insights from its new trends guide. As well as experiencing these trends through a practical lens at each of the seven foodie destinations, attendees were able to take home plenty of valuable ideas and inspiration to fuel more creativity in their own kitchens.
Commenting on the two-day Food Exploration Tour, Kate Alexander, said:
“The general consensus is that while consumers are feeling the pinch in today’s challenging environment, they continue to crave exciting out-of-home dining experiences. So, we were delighted to put on a special event for our partners which highlighted the latest foodie trends, as revealed in our new edition of Tuck In, to get them thinking of new, innovative culinary creations.
“Although the rising cost of cooking presents its own challenges, chefs continue to step up to the plate and create impressive solutions. At Nestlé Professional, we’re committed and excited to help them create memorable moments and menu options that keep customers coming back.”
To cap off their Food Exploration Day, guests enjoyed theatrical gastronomy at the art-deco restaurant, Park Row.
For in-depth insight and recipe ideas for chefs, as well as more information on the latest OOH foodie trends, download Nestlé Professional’s 'Tuck In’ guide: Tuck in - Tuck in: The ‘go to’ guide for food trends (nestleprofessional.com)
Industry unites to encourage uptake in hospitality careers #
Senior industry leaders have united in a programme of autumn school visits designed to encourage more young people to consider a career in hospitality.
Compass, Elior, Punch Pubs, Sodexo and Nestlé Professional will join Kate Nicholls OBE, Chief Executive of UKHospitality, and Chris Gamm, CEO of Springboard, visiting schools across the UK to help improve the perception of hospitality careers.
The school visits mark the start of a big recruitment drive by the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Choose Hospitality Pledge is seeking motivated ambassadors to help educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.
Commenting on the new school's programme this autumn, Nestlé Professional managing director, Katya Simmons, said:
“Hospitality businesses are more than twice as likely than other industries to experience challenges filling vacancies. To address this, we are leading an industry alliance urging hospitality ambassadors to step forward and promote the industry to young people. The Pledge has been created by us with Choose Hospitality and Springboard CareerScope, and is garnering support from a growing number of hospitality and industry leaders.
“Together with our founding partners, we’re galvanising the hospitality industry in the UK to unite and help tackle the recruitment challenge. We’re calling on industry to sign up to the Pledge as ambassadors and visit their local secondary schools. Ambassadors will be equipped with campaign toolkits and props to engage with schoolchildren and demonstrate the exciting opportunities that exist in our industry. Now is the time for people who have carved out a career in the industry to give something back.”
UKHospitality Chief Executive Kate Nicholls OBE said:
“As the third largest private sector employer in the UK, it’s essential that we shine a light on the fantastic career opportunities that hospitality can provide, and education plays a key role in attracting the next generation of British talent. While only 10% of jobs in hospitality are currently recognised by the UK government as skilled, our industry is filled with highly trained and motivated professionals, and more roles need to be recognised to ensure we continue to attract young workers to the hugely rewarding careers on offer and bring in the skills that we need.”
The Choose Hospitality Pledge gives school leavers the opportunity to experience how dynamic, rewarding and exciting the sector is as a career. It aims to reshape perceptions of the hospitality sector and ignite a passion for careers among young people.
To give back to your profession by inspiring the next generation of talent, please register as a Choose Hospitality Pledge ambassador by visiting: https://my.careerscope.uk.net/ambassador-signup.
Sean Haley comments on FY23 Financial results #
Sodexo UK & Ireland has recorded another year of strong performance, continuing to grow sustainably and delivering tangible social impact into the communities where we work and serve.
Despite the challenging economic and social backdrop, we saw strong business growth during FY23, with more valued clients in both the public and private sectors choosing to work with Sodexo. This growth has been achieved through new and existing clients recognising the quality of our services delivered onsite every day by our dedicated 34,000 colleagues, and recognising the difference we make through our authentic commitment to delivering positive social impact.
This year, we have retained our longest-standing clients, across all markets, as well as winning new business in a highly competitive environment.
One of our largest retentions was our Project Allenby/Connaught contract, which we have held since 2006. This was retained for a further 17 years at a value of £730m over the initial 10-year period, meaning our 1,450-strong team will continue to be responsible for feeding more than a third of the British Army – a feat of which we are extremely proud.
We also extended many other valued contracts across all our markets, including Ascot Racecourse, Manchester University NHS Foundation, and Sullom Voe energy terminal in Shetland.
We are proud to have expanded our public sector portfolio, taking over management of two more prisons on behalf of the Ministry of Justice and complex outsourcing contracts supporting HM Government.
In the private sector we have won significant contracts across food services and facilities management, including a London-based global banking firm; the Dublin HQ of a global tech giant; TriRx Pharmaceutical Services and Preston North End Football Club to name a few.
Every one of these contracts – both retained and new – has, in part, been won in recognition of the quantified and tangible social value we deliver as a company and with our clients. And while that social value – that sense of purpose – has been in our DNA since we were founded more than 50 years ago, this year we have increasingly evidenced throughout the business the positive impact we have on our people, planet, places and partners as shared in our Social Impact Report which we released this summer.
This year, one of my proudest moments was celebrating the graduation of some of our 900 apprentices working across the UK and Ireland. Apprenticeships are crucial for driving social mobility – it has never been more important than now to create opportunities for people to belong, act and thrive in this dynamic industry.
Our net zero 2040 mission continues at pace. In the UK and Ireland, we reported a 33% cut in scopes 1,2 and 3 greenhouse gas (GHG) emissions compared to 2017 – our baseline year – and prevented food waste equivalent to a million meals.
This year, our Stop Hunger Foundation raised over £580,000 which will go towards projects fighting food insecurity and food waste. The Foundation also passed an incredible milestone with Fareshare, with financial support donations passing the £1.5m mark since 2005.
These are just a few examples of where my colleagues have delivered life-changing and life-enhancing social impact. I see it across the Sodexo business, and we feel the momentum from our clients who want to see excellent services delivered with a positive social impact.
We have a strong platform for the year ahead and I thank wholeheartedly all my colleagues who work the length and breadth of the country in a wide variety of roles and environments who have delivered these results. Sodexo is, and has always been, a people-led business – without them, there is no business. With them, we close out a year to be proud of.
Braehead Foods, one of Scotland’s leading independent food businesses, has joined forces with Reynolds in an investment partnership. #
Braehead Foods supply chefs with the finest quality food solutions that save time and money. Their products include terrines, parfaits, canapés, stocks, jus, sauces, hand cut poultry, fillings, wellingtons, and bespoke items from their production kitchen. Made by chefs for chefs, they have a fantastic reputation for quality, consistency, and innovation.
Tony Reynolds said, “I have admired the Braehead business for several years and believe that by working together we can further strengthen both Braehead and Reynolds and build a great business. I’ve no doubt that we have a great future together.”
Like Reynolds, Braehead Foods is a family business and Gill Rae will lead the team at the Kilmarnock site as Managing Director, with the support of her sister Aileen Dick, Operations Director. Craig Stevenson, founder of the business, will take a wider role within the Reynolds’ Group focussing on customer growth. I have complete faith in the senior management, the dedicated wider team, and the strong relationships held in the industry.
Partnering with Reynolds’ logistics, procurement and support systems will strengthen availability, delivery success and open up huge opportunities for future growth. This new partnership reinforces Reynolds’ as the only national, family run, fresh food provider, with a mission to be the best for fresh. We supply great food, unrivalled service, and consistent reassurance to all foodservice clients.
Combining with our other speciality businesses, Shoal for fish, Davin Foods for prepared produce, Solstice for speciality produce and Carnivore for added-value meat products, we offer all the benefits of a speciality “Food Town” for complete simplicity and consistency.
The high end, added value products, prepared in the Braehead Production Kitchen include top sellers such as chicken liver parfait, dauphinoise potatoes, artisan red wine jus, and shin of beef roulade, as well as the capability to create bespoke items. All are now available for distribution throughout the UK.
Tony Reynolds, his wife Sarah, and youngest son Nick were welcomed onsite at Braehead by Craig, Gill and Aileen and enjoyed some traditional Scottish hospitality.