Members’ News
April 2024
Foodbuy’s ‘Pitch Social’ initiative identifies new socially conscious SME partners #
Second Pitch Social event attended by 18 socially conscious partners
To date, Foodbuy has spent £8.9m with social enterprises
The second Pitch Social – Powered by Foodbuy event has taken place - designed to deliver social value and diversify Foodbuy’s supplier base. The event gives social enterprises, minority-owned suppliers and other small to medium size enterprises a platform to access a multibillion-pound supply chain within the foodservice industry.
The initiative drives Foodbuy’s commitment to incubate and support small suppliers, who are giving back to communities and tackling wider social and environmental issues. To date, it has spent over £8.9 million with social enterprises, surpassing its initial goal of £5 million.
Following the success of the previous Pitch Social event at the KIA Oval in London in 2022, this year's event expanded its reach to the north of England. Held in March, at the Royal Armouries Museum in Leeds, the Pitch Social event was attended by over 100 people and featured 18 social enterprises, B-Corps, minority-owned businesses and other organisations with strong social and environmental values.
Partners were invited to pitch their business to a panel consisting of Foodbuy colleagues and clients, highlighting their exceptional work in their respective fields, with the opportunity to become listed as Foodbuy suppliers upon successful selection. Alternatively, they were offered the opportunity to undergo a 3–6-month mentorship programme with Foodbuy stakeholders.
Since the inaugural event in 2022, Foodbuy has onboarded six suppliers with strong social and environmental values. These include The Uncommon, an English winemaker known for pioneering sustainable formats in award-winning sparkling wine production; Page & Bloom, offering handcrafted paper flowers made from recycled paper; The Glasshouse, which provides horticultural training and employment for female ex-offenders; One Water, supporting sustainable clean water and sanitation services in impoverished regions; and Tap Social, a craft brewery that employs prisoners and prison leavers.
Harinder Singh, Foodbuy’s Head of Sustainability and Compliance said: “Our recent Pitch Social event was a success and provided the opportunity to engage with numerous suppliers, gaining insight into their social missions. We believe in celebrating diversity within our supplier base and meeting the increasing demand from clients for innovative, regional solutions that support their sustainability targets. We are excited about the potential to make a meaningful difference through our Pitch Social events and developing ongoing partnerships.”
Ben Williams, General Manager at the Uncommon, one of Pitch Social suppliers from the 2022 event who successfully became a listed supplier: “Since the Pitch Social event we have agreed a commercial framework with Foodbuy and have begun to roll out to Compass sites. Given our shared sustainability values, and the fact that we’re a business that’s local to so many Compass venues, we’re looking forward to this partnership gathering pace. Along with the Compass venues that we now have access to, we have also begun discussion with other Foodbuy clients and really feel that this is the tip of the iceberg. Pitch Social is a very worthwhile event which has kickstarted our journey with Foodbuy and Compass.”
Suni Sekhon, Founder, DEFY Brands, one of the suppliers pitching on the day, commented: “It was our first time exhibiting at the event, and we were blown away by the genuine appetite to invest in impact businesses. The investment Foodbuy made in supporting our application to pitch through onboarding and getting us exhibitor-ready was great. The day was insightful, with many speakers across the business and a room full of innovative exhibitors. We had buyers approaching us openly, telling us about their challenges and asking how we could help them - it was refreshing to have such frank conversations.”
CH&CO joins Compass Group UK & Ireland in landmark acquisition Deal to acquire CH&CO has been finalised following regulatory approvals #
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Compass Group UK & Ireland, the country’s largest family of food and support services companies, is excited to announce that it has completed the deal to acquire the dynamic catering company, CH&CO. This landmark acquisition sees CH&CO’s portfolio of brands, which include Gather & Gather, Vacherin and Company of Cooks, join Compass’ group of companies, resulting in a broad and exciting client proposition.
CH&CO has operations covering workplace catering, events, venues, visitor attractions, stadia, education, healthcare and hospitality. A Royal Warrant Holder since 2013, the business has 10,000 employees, supporting over 900 clients across 1,000 locations.
The acquisition will see the businesses capitalise on their great mutual strengths including their passion for food, client-centred approach, strong people focused culture, and commitment to sustainability.
Together they are focused on being a force for good. The size and scale of the business offers its people many opportunities to thrive, grow and exceed their potential. Social value will be enhanced as the businesses share best practice and increase support for the communities where they work.
Additionally, they will look to accelerate innovation, further improving the client and customer experience. Other benefits include increased supply chain security.
Bill Toner will stay on as CH&CO’s CEO, with Allister Richards, CH&CO’s COO joining the Compass Group UK & I Executive Team. The wider CH&CO senior management team will remain in place.
Commenting on the deal Robin Mills, CEO, Compass Group UK & Ireland said:
“I am delighted that CH&CO is joining Compass. I have really enjoyed meeting CH&CO colleagues in recent weeks and learning more about the business. Our passion for great food is what unites us. We highly value the heritage of each of our individual businesses and as we grow will continue to nurture their specific identity, culture and expertise. Our world-class group of companies will give more choice to our clients and customers.
“I am so proud to be part of all we have already achieved and as we bring our two well-known and respected names together, we are committed to being a force for good in the industry.”
Bill Toner, CEO, CH&CO added:
“It’s fantastic that the deal has now been completed. It’s so exciting to watch our team continue to evolve. Not only are we joining the number one caterer in the UK, but globally too.
“I am hugely proud of the business CH&CO has become over the past 30-plus years, and I’m delighted that it’s found a home for its next chapter at Compass. I am looking forward to working closely with our new colleagues as we begin the transition, and ensuring our teams and clients capitalise on the opportunities available to them.”
Allister Richards, COO, CH&CO concluded:
“Hospitality is all about the generosity of spirit, bringing people together, sharing great ideas, and fantastic food and service. This is at the heart of the CH&CO culture and proposition and something our people do exceptionally well. It’s incredibly exciting that in the next chapter of our growth journey as part of Compass’ group of companies, our teams will have the opportunities and support to develop and continue to do this even bigger and better.”
GARDEN GOURMET and Starbucks join forces for the ultimate vegan Mexican-Style Wrap #
Nestlé Professional’s GARDEN GOURMET has teamed up with Starbucks, to introduce a delicious new vegan ‘Mexican-Style Wrap’ option that doesn't compromise on taste or texture.
The new wrap uses GARDEN GOURMET Sensational Vegan Pulled Fillet, a meat alternative made from soya protein, available from 2 May at all Starbucks stores.
Kate Edley, Lead Brand & Category for Savoury Food & Plant-Based at Nestlé Professional UK&I said:
“Mexican food was listed as one of the top cuisines to watch out for in 2024, with 32% of consumers saying they would like to try it out of home*, so teaming up with Starbucks for a ‘Mexican-Style Wrap’ presents an ideal opportunity to cater to diner’s dietary preferences and needs.
“Our GARDEN GOURMET Sensational Vegan Pulled Fillet is both rich in protein and a source of fibre, offering a versatile choice for vegetarian and vegans.
“It has that juicy bite and taste, almost like chicken thighs. Plus, it's got a soft, fibrous texture that soaks up all those big flavours, making it the perfect addition to the Starbucks range.”
The Starbucks ‘Mexican-Style Wrap’ served hot, contains our GARDEN GOURMET Sensational Vegan Pulled Fillet in a three chilli, smoked red pepper and spiced tomato sauce, with a coconut oil alternative to mozzarella, roasted red pepper and spinach in a tomato bar marked tortilla wrap.
Amazingly versatile ... Great in salads, sandwiches, wraps, pastas and stir fries and lots more. For more information on our GARDEN GOURMET Sensational Vegan Pulled Fillet click here.
GARDEN GOURMET Sensational Vegan Pulled Fillet is also available from Bidfood, product code 16751. Explore the entire range from the Bidfood website.
Company of Cooks, Gather & Gather and Vacherin celebrate Well Grounded partnership and 2024 barista graduates #
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Company of Cooks, Gather & Gather and Vacherin, together with social enterprise Well Grounded, have celebrated the achievements of the 2024 cohort of Specialty Barista Traineeship graduates and their longstanding partnership.
The impact of the three hospitality businesses’ support of Well Grounded’s programmes, which help people facing barriers to employment into work in the coffee and hospitality industry, represents the sponsorship or employment of 95 people and a total of over 4,000 work placement hours since the partnership began in 2017.
The 12 graduates who have successfully completed the ten-week programme, accredited by the Specialty Coffee Association, have gained their professional barista qualification plus Level 2 in both Customer Service and Food Safety and are now preparing to start their barista careers.
Their success was celebrated at a special graduation ceremony at the Royal Opera House, where they had the opportunity to showcase their skills through brewing and serving delicious coffee to guests and shared their inspiring personal journeys.
The Speciality Barista Traineeship programme provides technical coffee training and employability skills, with paid work placements at prestigious Company of Cooks, Gather & Gather and Vacherin London sites, plus guaranteed work within the three businesses on completion.
Rob Fredrickson, Managing Director for Company of Cooks, said: “Congratulations to the 2024 graduates and newly qualified baristas! Along with my fellow MDs in Gather & Gather and Vacherin, we’re incredibly proud of the professional and personal development they’ve shown over the ten-week programme, and are in awe of their energy, talent and determination to succeed. They embody the essence of hospitality, and all have very bright futures ahead of them.
“We’re equally as proud of our longstanding partnership with Well Grounded and that together we’ve made a positive difference to the lives of some 95 people who have found their flair and home in hospitality. We’re committed to doing the right thing for the communities we work in and with and to championing hospitality as an exciting career path, and this valuable partnership achieves just that.”
Eve Wagg, Founder and CEO of Well Grounded, said: “We are incredibly proud and excited to be celebrating the graduation of our 2024 trainee baristas as part of our longstanding partnership with Company of Cooks, Gather & Gather and Vacherin. This partnership has provided employment to over 70 people over the last 6 years. But the partnership represents so much more than that. Together, through our wider work, we have been able to launch our first training Academy outside of London and raise vital funds, empowering hundreds of people into careers in specialty coffee.”
Well Grounded is an award-winning social enterprise that provides accredited coffee training programmes, work placements and ongoing support to Londoners facing social and economic barriers to employment. Since conception in 2016, it has supported over 350 people into work, with 83% sustaining work for over 6 months.
Ciao, CFSP! FEA holds first CFSP course in Italy #
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FEA’s flagship training initiative goes from strength to strength, around the world.
FEA has just run Italy’s first CFSP course, with the seminar and final exam being held at the Ali Group’s newly refurbished headquarters in Milan, on 23rd and 24th April. 24 delegates took part, most from Ali Group businesses based in Italy and Spain, with others from companies in Luxembourg, Germany and Finland.
The course was led by Graham Veal MBA FCIM CFSP, founder and managing partner of GCA Management. “The course was a tremendous success,” he says. “The candidates included architects, kitchen designers, project managers, compliance officers and export sales managers, as well as sales and marketing staff - a truly diverse group!”
Veal adds that the venue was a first class space to hold the course. FEA plans to hold another there in Spring 2025.
Michele Romano CFSP, Business and Brand Development Director EMEA-APAC at Ali Group, is a big advocate of CFSP. “The course has real value,” he said, “both as a grounding for our employees (many of whom are single-product, one-brand experts) and for professionals throughout the industry at large."
Simon Frost CFSP is chair of FEA’s Education Advisory Group. He says, “CFSP is going from strength to strength, both in the UK and, as this course underlines, internationally. It gives those passing the course an extra edge when it comes to career development, wherever they are in the world.”
Veal agrees. He says, “Recruiters are increasingly recognising that the CFSP has both an educational and practical value and use it as a differentiating factor between candidates with similar knowledge and experience. The number of professionals who proudly display the qualification as a title on LinkedIn and post on CFSP-related topics is increasing significantly.”
FEA has held CFSP courses in several countries. They include, along with Italy, Sweden, Ireland and Dubai, and there are plans to bring it to more countries in the future. Meanwhile the next UK CFSP seminar and exam will be held at Welbilt UK’s Sheffield offices on 6th and 7th June 2024.
CFSP gives graduates an holistic understanding of how commercial kitchens operate, from deliveries, through storage and preparation, to service and cleaning up after! “It’s everything you need to know, but perhaps didn’t know to ask,” says Frost. The course is accredited by both Highfield and CPD and is underwritten by the University of West London.
For more information contact FEA or visit cfsp.org.uk.
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
Fairway Foodservice launches new wholesale data service and selects TWC Group as data partners #
Fairway Foodservice is delighted to announce the launch of a new wholesale data service, and selects TWC Group to be its data partners.
Fairway Foodservice is a foodservice buying and marketing group, and is made up of 19 UK and European wholesale members, with a combined annual membership turnover of over £1bn. Members include Charles Saunders in Bristol, MJ Baker in Devon, Millers Foodservice in York and Food Options up in Livingstone (West Lothian). Fairway has an own label range of over 600 products under the ‘Fairway Assured’ and ‘Fairway Excellence’ banners.
Coral Rose, Managing Director of Fairway Foodservice said:
“We are delighted to announce the launch of our new data initiative, due to go live later this summer. It is clear that wholesalers, buying groups and suppliers need access to good quality data to grow their sales and profits, and run more efficient supply chains. Our members and our suppliers will soon be able to access ‘one version of the truth’ from the Fairway Foodservice membership and this should prove pivotal in growing everyone’s sales – including most importantly our members’ customers’ sales. We have always been focused on having quality, accessible data and the TWC SmartView platform is the perfect complement to Connect, our current online data sharing tool.”
Commenting on the appointment of TWC to be Fairway’s data partners, Coral said:
“I’m thrilled to be working with TWC. There is no company in the UK sector who comes even close to TWC when it comes to their knowledge and passion for the UK wholesale sector. They also have the industry’s best data reporting solution which will be embraced by our members. Finally, in today’s very commercial world, it’s also important for us to work with partners who share our values and principles – and the whole TWC team operates in similar ways.”
Tanya Pepin, Managing Director and Founder of TWC Group, said:
“I have known and admired Coral for many years. We are beyond delighted and honoured to be selected as Fairway’s data partner. We will support Fairway Foodservice’s data strategy every step of the way and look forward to many years of a very successful partnership.”
Crema of the crop: Nestlé Professional Toque d’Or® finalists give their best ‘shot’ in Starbucks® coffee challenge #
The 2024 Nestlé Professional Toque d’Or finalists learned all about the provenance of 100% arabica coffee beans and delved into the art of coffee craftsmanship, in a bespoke innovation challenge set by competition partner Starbucks.
The challenge was part of an action-packed Toque d’Or Grand Finals week, comprising a series of challenges built around the competition’s overarching theme of sustainability. Throughout the week, competitors were presented with the opportunity to hone their skills while exploring the latest culinary trends, enabling them to bridge the gap between classroom learning and the dynamic, fast-paced nature of the hospitality industry.
The Starbucks coffee challenge kicked-off with a coffee tasting, where finalists sampled the different varieties of Starbucks 100% ethically sourced arabica coffee beans. In addition, competitors learned all about the business, talking to Starbucks UK Director of Retail Operations Jon James about all things business growth, operational excellence and exemplary customer service.
This was shortly followed by an insightful coffee masterclass. Led by a team of highly-skilled and experienced Starbucks Green Apron Partners, the 12 finalists learned about important industry topics such as the provenance of coffee and Coffee and Farmer Equity (C.A.F.E.) Practices, the cornerstone of Starbucks ethical sourcing approach to buying coffee. Students then got practical in a hands-on session focused on the art of brewing, including cold brew techniques, and espresso pouring.
The day culminated with the innovation challenge. In pairs, competitors were tasked with crafting an iced signature beverage tailored to the discerning palate of Gen Z consumers, using core Starbucks ingredients such as Cold Brew, milk and dairy alternatives, flavoured syrups and sauces, freeze-dried fruits and the full range of Starbucks Refresha® beverage bases. Flavour boosting staples such as citrus fruit, fresh herbs, tonic and sparkling water and dark chocolate were also available to choose from.
The finalists were judged on their creative flare when making the signature beverages, while ensuring coffee stood out as the hero ingredient. In addition, competitors had to provide reasoning behind their choice of beverage including the flavour, its relevance to a Gen Z audience, and the occasion it had been created for.
Emma Bancroft from Coleg Cambria and Geraldine Sierra Torres from Westminster Kingsway were crowned winners of the Starbucks coffee challenge. The duo impressed the judges with their creative thinking and team spirit as they created their winning Cold Brew infused with Matcha Tea, poured over ice and topped with a layer of basil flavour cream cold foam. Commenting on their win, Emma said: “We wanted to create something completely different; something that’s not really been done before. For us, that’s how we thought we’d be able to make our drink stand out and appeal to the senses of Gen Z. Geraldine added: “We worked really well together throughout the challenge, but particularly during key moments such as perfecting the recipe, getting the appearance just right, and serving the drink on time. It was our mindset – thinking like we were serving the customer – that really helped us in this challenge.”
Commenting on the event, Camila Cabral, Strategic Partnerships & Events Planning Lead at Nestlé Professional, said: “We’re thrilled to have collaborated with Starbucks to deliver this year’s coffee challenge during the Toque d’Or Grand Finals. Showcasing the art of coffee craftsmanship as well as sustainable practice, this challenge demonstrated just how creative, talented and passionate this year’s finalists are. We are grateful to our partner Starbucks for supporting the competition to help create an unforgettable learning experience for the students.”
Alex Rayner, General Manager at Starbucks UK, said: "It was a pleasure to partner with Nestlé Professional to welcome the talented Toque d'Or finalists to the Starbucks Support Centre in Chiswick. At Starbucks, our partners, our customers, and our coffee are at our core, and we’re proud to have played a role in inspiring the next generation of hospitality professionals. We hope the competitors continue to be curious, creative, and fearless as they move forward with their careers”.
Sodexo Live! continues its winning partnership with Kent Cricket #
Sodexo Live! is delighted to extend its contract with Kent County Cricket Club for an additional three years.
This winning partnership will see Sodexo Live! continue to deliver first-class hospitality, conference and banqueting, retail bars and player catering at the iconic Spitfire Ground in Canterbury.
Since 2011, Sodexo Live! has been an integral part of the Kent Cricket experience, enhancing every match and event at the ground with exceptional catering and service. The renewed contract also includes support for the Club’s sister site at The County Ground in Beckenham.
The Sodexo Live! team at The Spitfire Ground is known for its innovative approach, utilising Kappture technology for seamless cashless payments and for large-scale events a self-serve EBar beerwall is used to speed up service; an approach which ensures every guest experiences the best of cricket hospitality.
During the tenure of Sodexo Live! at The Spitfire Ground, the venue has also hosted concerts featuring stars like Tom Jones, Michael Bublé, Tears For Fears and UB40, and significant cricket events including Women's One Day International cricket.
Looking ahead, the ground will host the eagerly anticipated England Women vs. New Zealand Women's International T20 in July promising another memorable event for cricket fans across the country.
Claire Morris, CEO Sodexo Live! UK& Ireland, said: “We are excited to continue our successful partnership with Kent Cricket. Over the years, we have strived to introduce innovative solutions that enhance the overall customer experience.
“This renewed commitment allows us to keep pushing the boundaries in hospitality, ensuring every visit to The Spitfire Ground and The County Ground is an unforgettable one.”
Simon Storey, CEO of Kent Cricket, said: “Since 2011, Sodexo Live! has been a pivotal part of Kent Cricket’s journey, significantly enhancing the matchday and non-matchday experience with their exceptional catering and hospitality services.
“I am grateful for its long-standing support and I am excited to see this partnership continue to flourish.”
Sodexo chef visits the Gambia in mission to support school cooks #
David Mulcahy, Sodexo UK & Ireland’s Food Innovation & Sustainability Director, Schools & Universities, recently returned from a week-long Stop Hunger YEAH! Mission1 in the Gambia.
This skills-based volunteering mission, organised in partnership with the United Nations World Food Programme (WFP), aims to provide valuable culinary training for school cooks in the Gambia and neighbouring countries.
The trip took David to four schools supported by WFP’s school meals programme. These included Nyakoi Lower Basic School (LBS), Wassu LBS, Santanto LBS, and Bassick LBS. At each, David met with key personnel including government representatives, WFP teams, head teachers, teaching staff, school cooks and members of Food Management Committees, through which he gained valuable insight into the challenges faced by the local communities. These meetings highlighted the critical role of collaboration in addressing food insecurity.
It was important for David to visit the community school kitchens to better understand the basic tools and resources available to the women preparing the school children’s meals every day.
Following his return to the UK, David will be working with Sodexo colleagues from across Europe and WFP teams to further develop learning modules with the objective to scale up the training across the Gambia and then neighbouring countries.
The comprehensive training will be specifically designed to support local school cooks. It will cover essential topics, such as cooking and food serving skills, local menu planning with consideration to seasonal availability, ingredients, consumer preference and nutrition requirements, as well as effective kitchen equipment handling across cooking activities.
David said: “The warmth and generosity of the people I met has left a lasting impression on me. Despite facing profound challenges, their spirit and determination to overcome adversity was inspiring.
“The opportunity to contribute to such a meaningful cause aligns with my longstanding commitment to supporting communities in need. As a trustee of the Stop Hunger Foundation and having worked closely with various charities over the years, I was deeply inspired by the prospect of helping to make a difference in The Gambia.”
Stop Hunger is the unique philanthropic cause of Sodexo, with the mission to fight against hunger and food insecurity by empowering women and younger generations for a better future. Since 2014, Stop Hunger has worked in partnership with WFP, the world’s largest humanitarian organisation working to end hunger, as part of their shared mission to achieve zero hunger. To date, Sodexo volunteers have supported over 20 WFP Country Offices with expertise.
Thanks to the financial support of Sodexo, 100% of the donations made to Stop Hunger go directly to financing activities and sustainable solutions for a hunger free world.
The UK&I Sodexo Stop Hunger Foundation contributes to Sodexo’s corporate responsibility commitment, Better Tomorrow 2025 which aligns to the Sustainable Development Goals designed by the UN to make the world a fairer and more equal place.
Sugro Insight Service enhances supplier visibility with online/offline sales breakdown #
The Sugro Insight Service (in partnership with TWC) continues to evolve as Sugro maintains its focus on ensuring the reporting services it is providing to its suppliers on behalf of its members is truly industry leading. As part of that evolution, Sugro is now offering suppliers the option to understand member sales performance on the Sugro Insight Service, split between online and offline transactions.
Digital and ecommerce sales continue to develop as a key route to market for wholesalers and it is imperative that suppliers can understand what proportion of their products are being sold online versus traditional cash and carry or delivered wholesale. This insight enables suppliers to invest in the best marketing activations for their audience.
“We understand that increasingly suppliers rely on insight from sales data to plan their route to market strategy. Ensuring Sugro maximises its share of investment means focussing on delivering a high-quality data service for our suppliers, this is why we did not stop at launching a standard reporting platform but have worked with TWC to create a point of difference and added customer type reporting as well as online/offline analysis.” Says Yulia Petitt, Head of Commercial and Marketing, Sugro.
“TWC has found working with Sugro to be a true partnership, members have been keen to be involved and Central Office has been focussed on continuing to develop its platform beyond a basic service” says Tanya Pepin, Managing Director, TWC; “we look forward to more software upgrades on the Sugro Insight Service over the coming year.
Bidfresh champions the importance of fresh and its benefit to caterers by demonstrating the value of sustainability, seasonality and provenance #
This week fresh wholesaler, Bidfresh, , have kick-started the spring with an event to celebrate fresh produce and the importance of fresh food on menus. The event focuses on Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers)
To create the best and most delicious dishes when menu planning, chefs will be aware that only the freshest ingredients will suffice. By utilising fresh, operators open the door to products that are full of flavour and packed full of quality, ready to meet to the expectations of consumers.
To demonstrate their expert knowledge and credentials, each business took a different area of fresh to champion, explaining how it is weaved into their ethos and the benefits it brings to chefs and operators.
Direct Seafoods – Renowned nationwide for their expertise and quality fish and seafood offering,
Direct Seafoods are championing fresh through their continuation of sustainable practices. Although the sustainability landscape is constantly changing, the team at Direct Seafoods are always at the forefront of any developments. Always promoting the most seasonal and sustainable products, Direct Seafoods are dedicated to helping operators to find the perfect species and achieve their sustainability goals.
Oliver Kay – There is no doubt that food tastes best when it’s in season, and it’s through seasonality that Oliver Kay is championing fresh. Working with buyers and growers, the team at Oliver Kay are always on hand to help caterers make the most of the fresh fruit, vegetables and other produce in season and on the horizon so they can plan fresh, tasty menus with ingredients consumers will love.
Campbell Brothers – During its journey from a humble butchers shop to the business it is now, Campbell Brothers has never strayed away from quality, truly championing provenance and responsible sourcing when it comes to fresh meat. Having strong, long-standing relationships with suppliers ensures the team can source consistent, quality meat that is fully traceable and suits the
requirements of chefs working at all levels of catering.
Brian Hall, Managing Director at Bidfresh commented:
“I’m pleased to see the spotlight on fresh produce and the hard work that goes on behind the scenes to ensure that the products delivered to customers are of the very best standard. All experts within their sector, the teams at Direct Seafoods, Oliver Kay and Campbell Brothers are always there to
support chefs and operators find what they need.
“Sustainability, provenance and seasonality are at the very heart of all three businesses and it’s their dedication to these details that truly makes them champions of fresh.”
For more information and to keep up to date with all things fresh, take a look through ‘The Juice Fresh Trends Report’ which includes information on star products, recipe inspiration, insight into current consumer behaviours and menu trends.
Please visit here for details https://www.bidfresh.co.uk/fresh-food-trends.html