Members’ News
November 2024
Experts explore the future of hospitality talent in latest Footprint podcast with Nestlé Professional #
The hospitality industry is facing a crucial turning point as it battles a major talent shortage, with over 100,000 vacancies and ongoing challenges in recruitment. The latest episode of the Footprint Podcast, in association with Nestlé Professional, tackles this issue head-on, featuring insights from key industry figures on how to attract and retain the next generation of talent.
Hosted by Nick Hughes, associate editor at Footprint, the episode brings together an expert panel to discuss innovative solutions for one of the sector’s most pressing concerns: how to ensure that hospitality remains an attractive and sustainable career choice for young people now and into the future.
The guests included Amanda McDade, national head of careers and education at Springboard; Steven Edwards, chef and owner of Etch in Brighton and Hove; Julia Jones, head of sustainability and corporate communications at Nestlé Professional; and Martin McDonald, apprenticeships lead at Sodexo UK and Ireland.
The episode opens with a deep dive into the recruitment shortfall, which remains a significant challenge for hospitality businesses. Amanda McDade acknowledged that while the sector has been working hard to rebuild since the COVID-19 pandemic, the staffing shortages that existed pre-pandemic persist. She highlights that businesses are becoming more proactive in addressing the barriers young people face when entering the sector, stating, “Hospitality as an industry is trying to address some of those barriers that young people particularly have in coming into the sector.”
Steven Edwards, Chef and Owner of the Michelin Plate restaurant Etch, shares his own experience in adapting his business to be a more attractive workplace for employees. Within the podcast episode he says: “We've had to adapt our business to be an attractive proposition to an employee looking to work with us. For example, we're only open four days a week, Wednesday to Saturday, Christmas and New Year off... and having to pay the Brighton living wage rather than a minimum wage as an entry-level person coming in to work with us,”. Highlighting the importance of flexibility and fair wages in staff retention.
Julia Jones, representing Nestlé Professional, discusses the brand’s ongoing commitment to nurturing young talent in hospitality through sustainability and education-focused initiatives. She says; “It's really important to start attracting people into the industry when kids are at school because if their eyes aren’t being opened to hospitality as a potential career choice early on, they’re just not going to consider it,”. As part of Nestlé Professional’s wider strategy, initiatives like the Nestlé Professional Toque d’Or®, which showcases culinary talent, and partnerships with programmes like Springboard’s CareerScope and the Choose Hospitality pledge, have been instrumental in inspiring the next generation.
Martin McDonald discusses how Sodexo’s apprenticeship programmes are helping to build a future-ready workforce. Apprenticeships, he explained, provide young people with the hands-on experience they need to develop their skills and thrive in the hospitality sector. McDonald also touches on the wider role of apprenticeships in addressing recruitment shortages, stating that they are critical to ensuring a skilled workforce for the future.
The panellists concluded that collaboration between education, businesses, and the government is essential to creating an industry that can nurture and retain young talent. Highlighting the importance of industry engagement with schools, encouraging hospitality businesses to open their doors and provide young people with real-world experiences to showcase what the sector can offer.
To listen to the whole podcast follow this link: Sustainability Bites in association with Nestlé Professional. Episode 4: The future of talent in hospitality & foodservice
Peabodys Coffee joins Compass One as it seeks to expand in the NHS #
_170_113.jpg)
Compass One, part of Compass Group UK & Ireland, has acquired Peabodys Coffee, the well-respected provider of quality food and beverages within healthcare environments.
Led by Claudia Mascino, MD, Peabodys Coffee started its journey in 1997 in London hospitals, with food that is freshly prepared daily. It currently operates across England, at 10 sites within the NHS, employing 55 people.
Recognised for its strong sustainability ethos, fantastic fairtrade organic coffee and thoughtful artisan food offering, the acquisition will support its growth, with plans to launch new cafes at 7 hospital sites in the coming months. Peabodys Coffee is a much-loved brand amongst NHS staff, as well as visitors and patients.
Commenting on the acquisition Mark Webster, CEO, Compass One said:
“We have long admired the ethos of Peabodys Coffee. With a fantastic reputation for great coffee and food, along with an unwavering commitment to sustainability, while supporting the NHS, Peabodys Coffee possesses strong and admirable values that align with our own. We are excited about the opportunity to support their growth, bringing Peabodys Coffee to many more NHS sites in the future, for NHS staff, patients and visitors to enjoy.”
Claudia Mascino, MD, Peabodys Coffee added:
“We are really excited about the opportunity joining Compass presents. Bringing the Peabodys Coffee offer to more NHS hospitals has long been an ambition of mine. Our values around sustainability, great food and coffee are entrenched in our business and what makes us special. I am passionate about supporting our NHS and delighted to be able to grow and invest further in our business.”
Peabodys Coffee, will be joining Compass One, which specialises in many sectors including healthcare retail.
Medirest chefs secure coveted NHS Chef of the Year Award #
_170_113.jpg)
Two Medirest chefs, from the Royal Surrey NHS Foundation Trust, are celebrating after their team has secured the coveted NHS Chef of the year award, having competed in the final. Chefs Manuela Miccoli and Alejandro Bedoya Hernandez competed against 7 other finalists during the five-day event.
The Medirest team cooked a starter of Venison Bao Buns with Blackberry BBQ Sauce, Celeriac & Apple Slaw; followed by a main of Gnocchi with Hake, Granola and Tomato Sauce; with a vegetarian option of Lentil Patty, Roast Potato, Celeriac Fondant and Mushroom Gravy; completed with a Tiramisu dessert. The dishes secured high praise from the judges.
The team were supported throughout by Chef Mentor Keith Turrell, Chef Academy Lead Tutor at HIT Training. Keith played a pivotal role, coaching the team through their creative execution and helping them refine their culinary concepts for the awards. His guidance was instrumental in ensuring that the chefs not only honed their technical skills but also delivered exceptional, innovative dishes that impressed the judges.
Manuela Miccoli said: “Winning the NHS Chef of the Year award is a dream come true. We worked so hard to achieve this. It was really tough, but I was so glad to be a in team with Alejandro. We have a joint passion for food and I am so pleased that we were able to show this.”
Alejandro Bedoya Hernandez added: “It’s incredible to have won the NHS Chef of the Year. We were so excited to have made the final and to have now won is something else. I am really proud of what we have achieved. We have practiced our dishes a lot and really glad it all came together on the day.”
Commenting on the win Russell Blake, Managing Director, Compass Group UK & Ireland - Healthcare said: “I am absolutely thrilled for Manuela and Alejandro that they have won NHS Chef of the Year. They are the most fantastic example of great teamwork and people who care passionately about what they do, providing great food day in day out at the Royal Surrey NHS Foundation Trust. I am so proud of them and delighted that they have received this wonderful recognition.”
Phil Shelley, Senior Operational Manager at NHS England concluded: "As winners of NHS Chef 2024, Alejandro and Manuela have produced exceptional, nutritious food, which has raised the bar to a new level. Their focus and calmness throughout, will help develop them into NHS culinary ambassadors."
Sodexo champions radical collaboration at 2024 Social Value Conference #
Sodexo was once again a Platinum Sponsor of the annual Social Value Conference, a leading not-for-profit event that brings together leaders and practitioners from the public, private, and third sectors.
This year’s conference, themed 'Social Value in Action', focused on sharing innovative ideas and best practices for driving social value across multiple sectors.
The three-day event included two days of virtual sessions and an in-person gathering at The Eastside Rooms in Birmingham.
On day one, Angela Halliday, Sodexo UK & Ireland’s Social Impact Director, participated in the ‘Building a Career in Social Value’ virtual breakout session, sharing insights and her own experience on career pathways into social value.
On day three, Halliday joined the in-person event, taking part in an impactful panel discussion alongside leaders from The Purpose Coalition, National Social Value Taskforce, and social enterprise Change Please emphasising the power of radical collaboration to drive meaningful change.
During the discussion, Halliday shared how Sodexo collaborates with partners through its Starting Fresh programme, which provides employers with practical steps to proactively recruit prison-leavers. She also discussed Sodexo’s award-winning Net Zero Supply Chain Engagement Strategy, which is helping supply partners decarbonise their own businesses, and the positive impact of Sodexo’s Stop Hunger Foundation – which will mark its 20th anniversary in the UK and Ireland in 2025.
Additionally, Rebecca Vowles, Head of Social Impact for Sodexo’s Government & Agencies, contributed to the ‘Central Government - How Is It Delivering on Social Value Commitments?’ session, while Jeanette Shipley at Category Manager at Sodexo, participated in the ‘Engaging Supply Chains to Deliver Better Social Value’ breakout session.
Delegates to the Birmingham session were able to find out more about Sodexo’s Starting Fresh initiative and how businesses can proactively hire ex-offenders, visitors were provided with guidance on overcoming barriers to employing people with criminal convictions, emphasising Sodexo's commitment to creating a fairer society through radical collaboration.
The Social Value Awards took place during the conference, with Tony Brady, Business Development Director for Sodexo’s Energy & Resources business, being shortlisted for the Social Value Champion title for his role in developing local partnerships that delivered real change.
Sean Haley, CEO of Sodexo UK & Ireland said: “Well done to everyone involved in bringing the Social Value Conference 2024 to life.
“It was an inspiring three days which galvanised efforts to deliver a social value economy, and we are enormously proud to have flown the flag for our industry as platinum sponsor again this year.
“I was delighted to hear about the swathes of delegates visiting our Starting Fresh exhibition stand again this year. Thank you to my colleagues who spent the day inspiring them to proactively recruit people with criminal convictions – this programme is an excellent demonstration of the power of radical collaboration to create meaningful change.
“Thank you also to the many Sodexo UK and Ireland colleagues who took part in breakout sessions and shared their expertise on a career in social value, as well as social value in central government, supply chains and radical collaboration.”
As a member of the National Social Value Taskforce, Sodexo has been actively influencing how social value is embedded into corporate and public sector initiatives, with the aim of fostering health and resilient communities.
Since 2019, Sodexo has partnered with the Social Value Portal (SVP), the conference organisers, piloting the SVP platform and collaborating with SVP in the development of the Central Government TOM System measure set, enhancing social accounting practices.
Guy Battle, CEO of Social Value Portal, added: “Sodexo’s role as Platinum Sponsors of the Social Value Conference 2024 was key to the event’s success.
"This conference is all about inspiring and energising Social Value practitioners to create even greater positive impacts – and with over 2,500 people watching and attending, it shows how strong and vibrant the Social Value Economy is becoming.
"Sodexo’s support and thought leadership provided delegates with valuable insights that will drive the movement forward. Through innovative initiatives like their Starting Fresh programme and Net Zero Supply Chain Engagement Strategy, Sodexo truly embodied this year’s theme of 'Social Value in Action,' helping us move closer to our vision of a Social Value Economy.”
The Sociable Workplace: The Key to Unlocking Employee Happiness, Talent and Productivity #
_170_128.png)
When a business has a sociable culture, employees say they are happier, better understand their company’s vision and stay longer with their employer, according to a new report.
Compass Group’s ‘The Power of Socialisation’ survey, which explores the attitudes of today’s employees and the workforce of the future, sets out the ideal environment for socialising in the workplace to create a sense of belonging and teams that feel supported and productive.
The study, carried out for one of the world’s leading providers of food services by global market intelligence agency Mintel, polled over 30,000 workers and students in 21 countries. It found that encouraging sociable moments helps employees look forward to going to work and signals a company’s commitment to inclusivity, wellbeing and career progression:
27% of employees say they feel lonely or isolated at work
83% who say their workplace is an enjoyable space to be in are happy at work. But happiness falls to just 22% if the environment is not right
45% of hybrid workers say they would come into their place of work more often if there were more opportunities to socialise with colleagues The report’s findings also signal the end of the alcohol-centric after-work office party and a move to inclusive, experience-led events during working hours where all cultures and tastes are catered for.
Other key highlights include:
Friendships at work strengthen employee wellbeing
Loneliness leads to employees taking twice as many sick days and can have as much of a mortality risk as smoking, alcohol consumption and physical inactivity*. ‘The Power of Socialisation’ report found:
Friends at work are just as important as friends outside work, according to 60% of employees
70% of employees look forward to going to work if they have a friend there, this drops to just 25% for those without a friend at work
70% of workers who socialise in the workplace feel they belong at work, falling to 37% among those who don’t socialise
Sociable moments ignite productivity and attract future leaders
Some 38% of employees feel less loyal towards their employer than before the pandemic - rising to 51% among Gen Z and 45% of Millennials**. In the era of ‘quiet quitting’, being sociable in the workplace promotes an environment where views are shared and engagement, collaboration and creativity grows:
In sociable workplaces, 85% of employees say people work well together, 84% feel able to express opinions, and 55% say they get things done on time to the standard expected. This drops to 37%, 40% and 26% respectively in less sociable workplaces
Lonely workers in less social workplaces will often move on: almost half (46%) say they are likely to leave their job because of loneliness, increasing to 54% among Gen Z
51% of employees who describe their company as very sociable promote their organisation to others vs 11% who are in less sociable workplaces
The workers of the future expect inclusive food, drink and experiences
The perfect sociable work environment is elevated by the right food and drink: today’s catering offer needs to delight with experiences such as pop-up street food concepts, cuisine masterclasses or a chef’s table. Gone, too, are the days of the traditional after-work office party centred around alcohol - the responses of the students surveyed showed that immersive and inclusive events are key to attracting future employees:
Events outside of work hours only attract half the workforce (49%), with employees citing family, sports and caring commitments as well as travel time as barriers to participating
Just 25% of employees say alcohol is something they want at workplace social events, with 49% of students saying having non-alcoholic beverages is a way of being inclusive and 39% saying they would like ways to socialise with colleagues that don’t involve alcohol
Students polled expect games-based events (59%), music events (43%) and themed events (37%) to be provided by their future employers
Employees want opportunities for both organic and planned social connection
Employees don’t want forced fun: they want organic moments that connect people to each other, and organised events that connect workers to their company. Short casual breaks fuel connections, while organised moments help employees connect to senior leaders and see more opportunities for career advancement:
76% of those who join organised social moments at work say they understand the strategy and goals of their organisation versus 56% among those who don’t socialise. 61% feel connected to their senior leadership (versus 28%) and 55% see career advancement opportunities (versus 23%)
94% of employees who socialise in-person over lunch or during breaks multiple times a week describe their team as productive
The growing ‘hotelisation’ of the workplace
Employees spend a third of their lives working hard, so social spaces must work just as hard to provide escapism and wellbeing. The report finds uninspiring social areas create disconnected employees. By contrast, well-designed, multi-purpose spaces with fun, relaxation and revitalisation in mind boost productivity and encourage employees into the office. For some this may include spaces with design touches more in common with a sophisticated hotel, for others this could simply be somewhere calm to decompress, recharge and reset.
60% feel that it is important there are social and recreational facilities at work, with 21% considering it very important
Kirsty Adams, People Director Talent, Learning, Leadership & Inclusion, Compass Group UK & Ireland said: “Now more than ever, creating environments that nurture and support positive social environments is crucial – helping overall health, wellbeing and happiness, which in turn enhances peoples’ loyalty and productivity. ‘The Power of Socialisation’ report highlights that enabling powerful moments of social connection at work is a necessity - something that is key within Compass for our colleagues, but also increasingly for our clients and customers across arrange of sectors.”
Nicky Martin, Director of Nutrition and Wellbeing, Foodbuy UK commented: “We know that food and nutrition have a role to play in positive moods and wellness. It goes without saying that the environment you are in is integral to happiness and therefore output. This report brings it all together, highlighting that when you mix great food, alongside sociable spaces and time, it really does enhance the working and wider experiences of an individual.”
Over a quarter of employees feel lonely or isolated at work Can food & drink be the new “social glue” #
The shift to remote work during the pandemic redefined work-life balance and transformed the traditional workplace model. For many it brought flexibility and the ability to balance work and life more effectively, but in turn it has fostered a new level of isolation, where 27% of employees now report feeling lonely at work*.
Loneliness in the workplace has long been a significant, yet often overlooked issue, and research over the past several decades highlights its profound impact on people’s health and well-being. The absence of in-person interactions means reduced social connections and that sense of community that often comes with a permanent office setting. BMC Public Health states that loneliness carries a mortality risk comparable to that of smoking, alcohol consumption, and physical inactivity, highlighting that social connection isn't just a nicety—it's now a necessity.
A recent report titled The Power of Socialisation, initiated by the Global Eating at Work 2023 study, brought home this fact, and has also highlighted how food and drink can play a crucial role as the “social glue” in the modern workplace. Nearly half of employees said they wanted to socialise with their colleagues more often and 92% said workplace events should include food and beverages. With hybrid working models flourishing, employees are increasingly selective about their in-office days, emphasising that these should offer genuine value, especially in fostering social connections.
Bringing it back to the office.
In this report, employees expressed a desire for more frequent short breaks throughout their working day - wanting to use this time to leverage food and beverage (F&B) facilities to connect with colleagues. There was also a strong preference for a broad selection of culinary options to be provided, to celebrate diversity and encourage inclusivity among coworkers.
“Having food and drink facilities at work encourages weekly social lunches for 74% of employees, compared to 48% without F&B amenities”.
Premium hospitality company Restaurant Associates are strong believers that food nourishes not only the body but also the mind, with every plate serving as an opportunity to delight and inspire. To them, food is more than just sustenance—it’s a powerful tool for connection. Through thoughtfully curated culinary offerings, they aim to elevate everyday moments into memorable experiences that bring teams together.
Following this latest insight, Growth Director at Restaurant Associates, Peter Champain shares how as a business they’re adapting to the evolving needs of today’s employees and what the expectations are for the workforce of the future.
“We know that food and drink are key elements to creating that positive and inclusive workplace environment and we recognise that our offerings need to align with the unique needs of our clients. That's why we work hard to deliver premium hospitality experiences, ranging from deli bars to fine dining and even delivered hospitality services, in partnership with Rocket and new partner, Grazing. It means that employees can enjoy delicious, nourishing food with their colleagues without needing to leave the workplace. We’re proud that we can provide this level of flexibility and that it’s tailored to support the hybrid workplace model. Eating and drinking areas are central to employees’ social experience and each space should promote convenience, community, and enjoyment”.
With the report indicating that 49% of employees want to see more food and drink-based events, and 22% feel prevented from attending social activities due to inconvenient timings. It’s evident that lunchtime reigns supreme in terms of creating opportunities for shared meals and casual gatherings and is essential for bridging divides and promoting meaningful connections.
“75% of employees agree that ‘having a chat’ with colleagues over lunch helps me build stronger relationships”.
Clare Gray, pop-up lunch event at one of Restaurant Associates client sites.
Growth Director at Restaurant Associates, Peter Champain, continues:
“Collaboration is at the heart of what we do, and working with our partner chefs allows us to stay customer-focused, diversify our offerings, and set the standard for culinary innovation. Our partners include dietitian and chef Clare Gray, whose ethos centres on serving delicious, sustainable food that promotes seasonality, and Dipna Anand, a champion of creative and healthy Indian cuisine. Our clients love our pop-up food events when we’re introducing a new chef-partner onto the menu. These events create excitement and offer a unique opportunity for employees to engage, making workplace dining both fun and memorable”.
With this new expectation of added value when employees go into the office, and the report showing that 61% of employees who lunch together participate in team building, workplace celebrations, and social events—compared to just 14% of those who don’t—it is evident that food and drink are playing a powerful role in shaping the workplace and combating loneliness.
*The Power of Socialisation Study
The Power of Socialisation report, created in partnership with global market intelligence agency Mintel. Based on over 30,000 responses, across 21 countries and explores the behaviours, attitudes and preferences of today’s employees and the expectations of the workforce of the future.
HRC announces major catering equipment partners for 2025 edition #
HRC, part of Food, Drink & Hospitality Week, has announced two major partnerships in the world of professional kitchen equipment ahead of the 2025 edition on 17-19 March 2025 at Excel London.
The partnerships with the Foodservice Equipment Association (FEA) and ceda will further strengthen HRC’s reputation as the UK’s leading event for commercial kitchen solutions, showcasing the latest innovations in equipment, services, and technology for hospitality professionals.
John Cunningham, CEO of the FEA, comments: “The FEA is delighted to once again be partnering with HRC for 2025. HRC is Britain’s best showcase for commercial kitchen equipment, it’s a must-attend show in the calendar. Over 30 FEA Members exhibited at HRC in 2024, doing significant business, and we’re really looking forward to supporting an even bigger and better show in 2025.”
Steve Hemsil, Community Development Manager at ceda, adds: “We are very excited to be partnering with HRC for the exhibition in 2025. We are looking forward to providing opportunities for ceda Members, Partners, and the Academy to benefit from the HRC event and the knowledge, learning, and networking that it provides.”
Jo Farish, Event Manager for HRC, says: “We’re thrilled to have the support of the FEA and ceda for the 2025 edition of HRC. These partnerships allow us to provide an unparalleled platform for showcasing cutting-edge kitchen equipment, which plays an essential role in driving the success and efficiency of the hospitality sector.
“It’s especially exciting to see catering equipment feature in our International Salon Culinaire chef competition, where world-class chefs rely on the latest technology and quality equipment to bring their culinary creations to life.”
In addition to showcasing cutting-edge equipment, HRC 2025 will feature an inspiring seminar programme packed with top industry leaders from the world of hotels, restaurants and catering, plus plenty of chef demos, interactive workshops and networking opportunities.
The show will also be celebrating its historic 90th anniversary in 2025, having first launched in 1935 as the go-to trade exhibition for the hospitality sector.
HRC takes place on 17-19 March 2025 at Excel London alongside IFE Manufacturing, IFE, The Pub Show, and International Salon Culinaire as part of Food, Drink & Hospitality Week. Find out more at hrc.co.uk.
“This is your chance to influence EU trade agreement” says FEA #
_170_113.jpg)
TCA survey will help government understand manufacturers’ and suppliers’ priorities
FEA is calling on members to take part in a survey to help shape government policy on the EU-UK Trade & Cooperation Agreement (TCA). The survey is being carried out by FEA partner EURIS (the European Union Relationship and Industrial Strategy), a taskforce of leading trade associations that is lobbying the government on behalf of the UK’s manufacturing sector.
The survey is designed to ensure that government departments understand UK manufacturers’ priorities when it comes to trade with the EU. Taking just a few minutes to complete, it asks businesses taking part to rate the importance of various factors influencing trade, such as regulation compatibility, customs and the movement of goods, labour mobility, and access to databases.
The survey is anonymous and can be found here. (https://forms.office.com/e/W0mx6tWByz) The deadline for taking part is 15th November.
“It’s vital that we exploit opportunities like this to help government understand our needs and concerns on trade with the EU” says John Cunningham, chief executive of FEA. “The British catering equipment market remains closely connected with the European Union. I hope as many foodservice equipment companies as possible take part in the survey which will help to influence the UK government’s stance in negotiations with the EU.
“Both FEA and EURIS work directly with government to promote our members’ interests, and the TCA survey will add considerable weight to our arguments.”
EURIS has ten trade association members, including FEA, representing a combined turnover of £148billion and covering sectors responsible for over 25% of UK imports and exports.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the UK 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 announces winners of inaugural Food of Black Origin (FOBO) competition #
Sodexo UK & Ireland has announced the two winners of its first-ever FOBO (Food of Black Origin) Competition.
The cooking competition was created by Sodexo’s Origins employee network in collaboration Sodexo’s culinary community to celebrate Black culture and cuisine during Black History Month.
The competition was open to all Sodexo employees across the UK and Ireland, featuring two categories: novice and professional. Participants were challenged to create a complete dish that has its origin in Black culture meeting the required criteria.
For those entering the novice category, the only criterion was the protein component of the dish – whether meat, sustainable fish or plant-based – it must not exceed 120g.
In the professional category for Sodexo chefs, the task was to create a dish consisting of a main course and two sides, all with origins in Black culture. Again, the protein component must not exceed 120g.
The live final was held at Manchester's renowned cookery school and event space, Food Sorcery, six finalists - two novices and four professionals - battled it out in a flavour-packed cook-off, displaying extraordinary skills and creativity.
The two winners were:
Novice winner: Akeira Beckford, Commis Chef, Health & Care
Professional winner: Keith Piggot, Craft Development Chef, Corporate Services
Both chefs displayed remarkable culinary prowess earning high praise from the judges: Ben Dutson, Food Innovation Director; Sodexo Live!, Debbie Hinckson, Head of Sales & Marketing, The Good Eating Company; and Rayna Miller, Director of Employee & Change Communications, Sodexo UK & Ireland.
The standout dish of the day was Akeira’s Brown Stew Jackfruit Bakes, a fried Caribbean-style dumpling stuffed with brown stew jackfruit, accompanied by a side of plantain and coleslaw. The judges were impressed by its simplicity, authenticity, and flavour. Inspired by her cultural roots, Akeira shared that her dish was not about offering a meat substitute, but rather highlighting the versatility of jackfruit, a favourite ingredient of hers.
In the professional category, Keith Piggot’s Pulled Goat Rolex – a chapati rolled with a vegetable omelette and stuffed with pulled goat shoulder - was a tribute to his time living in Uganda. The dish wowed the judges with its vibrant flavours and textures, showcasing a refined take on a beloved Ugandan street food classic.
Debbie Hinckson, Head of Sales & Marketing, The Good Eating Company said: “I was blown away by the calm and confidence oozing from every competitor, especially the novices, and each of the finalists’ back stories were fantastic to hear. I could see, smell, and taste this authenticity come through.
"This is a great platform to build the narrative around food of Black origin and is the start of a pipeline that will inspire dishes that Sodexo and The Good Eating Company serve across the UK and Ireland."
Akeira’s prize includes a stay at the Scarlett Barn in Devon, courtesy of competition sponsor, The Black Farmer, along with a special food hamper. Keith, as the professional winner, will enjoy an exclusive experience courtesy of Sodexo Live!
Rayna Miller, Director of Employee & Change Communications, Sodexo UK & Ireland added: “Witnessing the breadth of culinary skill across Sodexo’s chef community was amazing.
“As a person with a Caribbean heritage, seasoning is really important, so to see Sodexo chefs from different cultures embrace Black food and its history has been incredible. I encourage Sodexo’s other chefs to stay connected, get involved, and take part next year!”
Sodexo’s Origins network is a platform for employees that brings together different cultures, heritages, and beliefs to work towards creating an inclusive workplace with equitable opportunities for all. The network supports Sodexo’s ambitions to be a company where everyone feels like they belong, can act with purpose, and thrive in their own way.
UK Eating and Drinking Out Market Strengthens, Annualising on Tough Financial Pressures and Extreme Weather Conditions #
New data from Lumina Intelligence’s Eating and Drinking Out Panel highlights a positive shift in the UK’s out-of-home (OOH) market, with growth in consumer participation and channel shifts driving overall spending. Market performance has improved as financial pressures ease and extreme weather patterns from 2023 recede.
According to the latest insights, nearly six in ten (59.8%) UK adults are now active participants in the OOH market, with consumers dining out 1.6 times per week on average, up from 1.5 times in 2023. There has been a notable +13.3% rise in spending — well ahead of inflation – with consumers returning to higher-spend channels and day-parts, signalling the resilience of the sector.
Retail's share of occasions has declined by -2.2 percentage points year-on-year, annualising on a strong September 2023. Pubs, bars, and restaurants have been the key beneficiaries, attracting consumers back to food-led occasions, with dinner being the standout meal.
The data also highlights a trend toward greater variety in consumer food choices, with eight of the top ten dishes by share of occasions losing ground year-on-year. This shift offers an opportunity for suppliers to innovate and expand their offerings. Strategies that focus on premiumisation, brand partnerships, limited edition products, and the introduction of world cuisines are expected to perform well.
Speaking on the findings, Insight Lead Katie Gallagher said: "The data reflects positive momentum for the out-of-home market. Consumers are clearly seeking greater variety and are willing to spend more on premium experiences, which presents a valuable opportunity for suppliers and operators to innovate and tap into these emerging trends."
Bestway Retail strengthens its leadership team set to accelerate the UK’s symbol group’s growth #
Bestway Retail, part of Bestway Wholesale, one of the UK’s largest independent food and drink wholesaler, which operates several retail brands, including Best-one, Costcutter, Bargain Booze and Wine Rack, has announced three senior appointments to its Retail team as part of the group’s commitment to continue to support independent retailers.
Nick Russell has rejoined the business taking up the role of Head of Symbol. Nick, who previously worked for Costcutter will lead the independent best-one and Costcutter estates.
Up until 2021, Nick worked for Costcutter in the field giving him extensive experience in driving the support needed to grow the business which enabled him to go on to lead the New Business Team. After that, Nick moved on to expand his experience in the grocery sector as Head of independent Franchise and New Business at Morrison’s Daily. His previous experience in the field, leading the franchise and new business teams, will be invaluable and will further accelerate the support and growth for our independent retailers.
Bestway is delighted to bring Steve Moore back to lead the Midlands and South Wales team from January 2025 in his new role as Regional Controller for Costcutter and best-one.
Steve, who previously worked for Costcutter, rejoins the business from Parfett’s, where he was Head of Retail, leading the Sales and Support teams.
Rodney Tucker has rejoined the organisation in the New Business and Acquisitions Team where he will drive the recruitment of New Business in the Southwest and South Wales territories.
Rodney previously held Regional Management positions within both Costcutter and best-one, rejoins from Spar Appleby Westward, where he was Sales Director and most recently led their New Business function.
The three appointments reflect the company’s commitment to investing in talent to underpin its position as a leader in the symbol market and strengthen its support for independent retailers.
Jamie Davison, Retail Director at Bestway, said:
“We are delighted to welcome back the very talented Nick, Rodney and Steve to their new roles within the business. They bring with them valuable expertise, knowledge and sector understanding that will support our growth plans and the service we offer our valued retailers.”
Sean Haley comments on Sodexo FY24 financial results #
Following the announcement of Sodexo’s 2024 fiscal results this morning, Sean Haley, CEO for the UK & Ireland reflects on the last twelve months:
“Our commitment to partnership working and delivering excellent food and FM services has led to the successful retention of many large complex contracts with longstanding clients this year, as well as an increasing portfolio of new business wins across our selected market sectors.
“We attribute this success to three core elements: firstly, the hard work and dedication of our colleagues, who everyday deliver service excellence across our 2,000 client sites. Secondly, our food and FM services are all delivered with a hospitality approach and is helping to increase client workplace productivity, engagement and wellbeing. And lastly, because we are purpose-led we can demonstrate very tangibly the positive impact we are able to deliver through our contracts and suppliers, supporting the communities in which we operate.
“We continue to transform our food and FM services to ensure we deliver valued experiences whatever the environment – whether at a large, acute NHS Trust, corporate workplace or a school – we are deploying technology enabling the delivery of these services ever more effectively and efficiently with our team’s dedication to great service at its core.
“We remain focused on evolving our food offers in line with consumer trends. Our portfolio of food brands – including Modern Recipe, Kitchen Works, Fooditude and the Good Eating Company – ensures that no matter which Sodexo restaurant you eat in, you can be assured that our highly-skilled culinary teams have created healthy, nutritious, tasty and sustainable food options for all to enjoy.
“We recognise that none of this can be delivered alone. We are mindful of, and grateful for, the partnerships we enjoy with our clients, our suppliers and our teams who are absolutely core to the progress we have made towards our social impact goals. I am incredibly proud that Sodexo is the only company in its industry this year to be ranked in the top 75 on the Social Mobility Employer Index, we are a Times Top 50 Employer for Gender Equality, and worldwide in the top 4% of companies with an A grade CDA ranking for Climate Action.
“And as we look to the future, over the next 12 months we will celebrate some important anniversaries including the Good Eating Company’s 25th anniversary, and in 2025 we will be marking the tenth anniversary of the publication of our first social impact pledge, with the launch of a fifth iteration and new set of commitments. We will also be celebrating two decades of the Sodexo Stop Hunger Foundation providing valuable support to effect real, lasting positive change in communities across the UK and Ireland. Over the last twelve months alone the Foundation’s work has positively impacted 2.8 million people.
“All these milestones, provide an important moment to reflect on how much has been achieved. While we continue to grow and develop the business in line with our ambitions, our primary goals remain the same. We remain fully focused on the safety of our people, on delivering service excellence, working towards net zero and making a positive social impact in all we do, every day.”
Give back this Christmas: support Springboard’s charity raffle for the chance to win big! #
With just two months to go until Christmas, The Springboard Charity has launched its festive charity raffle, and is calling on the industry to take part to help raise funds.
Ticket sales will make a lasting impression on the lives of unemployed individuals seeking meaningful careers and help transform the futures of countless trainees facing barriers to employment.
Tickets are available now for just £10 each. You could be in with the chance of winning one of five exquisite prizes, perfect for treating yourself or gifting to your team, clients, loved ones or friends.
Prizes include:
A GAIL's Bakery Hamper
A champagne afternoon tea for two at Fortnum & Mason
Lunch for Two, including a bottle of wine chosen by the Sommelier in Wolfgang Puck’s at CUT
One night accommodation including breakfast at art’otel Hoxton
A Cocktail Masterclass for four at any Nightcap venue
Why not ditch the Secret Santa presents this year and buy the thoughtful gift of a raffle ticket, giving your colleague the chance to win and donating to Springboard on their behalf?
Get your raffle tickets now: https://springboard.uk.net/christmas/
Rowing Beyond Limits: An Inspirational Lunch with The Spirit of Hospitality #
A celebration of human courage and the spirit of generosity.
15 Nov
12pm – 5pm
This special luncheon celebrates the incredible story of two brave men, Chris Mitchell, CEO and Robbie Laidlaw, Business Development Director from The Genuine Dining Co who, in December 2023, rowed across the Atlantic Ocean to raise over £250,000 for Hospitality Action.
The Atlantic Challenge is branded as ‘the world’s toughest row’, a 3000-mile mission across the Atlantic Ocean from La Gomera in the Canary Islands to Antigua in the Caribbean. It’s a dangerous and gruelling journey with rowers facing 20-foot waves and enduring storms that can last for days. Battling the elements and pushing boundaries, it’s a feat that more people have climbed Everest than rowed across the Atlantic. It took Chris and Robbie 38 days, 15 hours, and 3 minutes, but they made it – all in aid of HA. We are truly grateful for their perseverance and dedication.
Join us as we honour their remarkable achievement with an inspirational day, featuring highlights from their journey by Chris and Robbie themselves. We’re delighted to have Team GB gold medallist rower James Rudkin interviewing the duo, alongside a fantastic culinary experience curated by renowned chefs Sabrina Ghayour and Cherish Finden kindly supported by Adam Thomason, captain of The England Culinary Team with Restaurant Associates.
This is more than just a lunch - it’s a celebration of human courage and the spirit of generosity. With many hospitality industry leaders in attendance, it’s an excellent opportunity to connect and be part of a cause that makes a real difference.
Other details.
Where:
The Battlebridge Room at Rotunda
Kings Place, 90 York Way, London, N1 9AG
Your ticket includes:
Drinks Reception
Three-course lunch with wines
Event Programme
Running order:
Reception
Welcome Speeches
Three-course lunch with wines
Inspirational Interviews
Live Auction
Closing Speeches
Carriages
Biographies.
Cherish Finden
Cherish Finden is a renowned pastry chef and TV personality, best known as a judge on Channel 4’s Bake Off: The Professionals, where her meticulous, no-nonsense approach sets the tone for the show. With over 20 years of international experience, Cherish has won numerous accolades, including Pastry Chef of the Year (2012) and leading Singapore’s pastry team to victory at the 2000 IKA Culinary Olympics. She was Executive Pastry Chef at The Langham and Pan Pacific hotels in London, where she opened her patisserie, SHIOK! Known for her innovation and blending of food and art, Cherish consistently pushes the boundaries of patisserie while proudly representing her Singaporean heritage.
Sabrina Ghayour, Chef and TV Presenter
British-Iranian Chef and food writer Sabrina Ghayour is a multi-award winning, best-selling author who made her name hosting the hugely popular ‘Sabrina’s Kitchen’ supper club in London, dedicated to Persian and Middle Eastern flavours. Specialising in teaching Persian and Middle Eastern cookery classes across the country, Sabrina has become the ‘go to’ girl for Persian and Middle Eastern recipes, history and ingredient wisdom and is often called upon for her expertise and knowledge in the field.
Adam Thomason
A multi award winning chef and Captain of the England Culinary Team. His diverse career has seen him working internationally in Michelin starred kitchens from Sat Bains to Noma as well as leading brigades at Wimbledon Tennis Club & the F1. He is currently the Culinary Director for Restaurant Associates. After winning the coveted Master of Culinary Arts, he went on to lead the national team to victory, winning gold medals in both the Culinary World Cup 2021 & the Culinary Olympics 2023.
With thanks to:
James Rudkin, Olympian, Team GB
James Rudkin took up rowing at the tender age of seven, coached by his dad and is now an Olympic champion. Rudkin broke into the GB Rowing Team in 2017 and made his Olympic debut at Tokyo 2020, winning bronze in the men’s eight. The Newcastle University graduate is a double world and four-time European champion in the eight. Known within the Great Britain Rowing Team for demonstrating leadership, diligence and attention to detail combined with encouraging others to develop and thrive. Rudkin is passionate about the process of achievement and progress alongside others toward a common goal. Rudkin was part of the men's eight who stormed to gold at Paris 2024 to bring Team GB's rowing tally to eight medals.
The Caterer’s 2025 Supplier Awards #
The Caterer’s 2025 Supplier Awards are now open for entries with 23 categories which will reward suppliers who are setting new standards in supporting operators with innovative products, exceptional service and commercial creativity and there are categories for food, drink, equipment, and technology suppliers.
Deadline for entries is 5pm on 11th December 2024 and the winners will be announced at an awards ceremony luncheon on 3 April 2025 at One Moorgate Place, London.
More details can be found on their website - https://thecaterersupplierawards.com/2025/en/page/home
New State-of-the-Art Training Centre, Xcelerate with Edgbaston, Set to Up-Skill UK Hospitality with its Bar Excellence Training #
Birmingham, UK – Xcelerate with Edgbaston launches Bar Excellence training, led by the renowned Master Mixologist Murdo MacLeod, to encourage and empower newcomers to the hospitality workforce. This immersive one-day masterclass is designed specifically for hospitality professionals and takes place at the new state-of-the-art training facility, Xcelerate with Edgbaston, Edgbaston Stadium.
With over 20 years of experience and a passion for crafting unique signature cocktails, Murdo brings his award-winning expertise to Birmingham. The Bar Excellence masterclass provides in-depth knowledge of spirit categories, from production processes to tasting notes, empowering bartenders to confidently upsell premium brands in everyday conversation. By the end of the course, participants will be equipped to deliver exceptional customer service and stand out as quality bartenders.
By learning to upsell premium spirits fluently, hospitality operators can typically recoup the cost of training within an impressive 4-6 weeks. Recent results demonstrate a significant increase in spirits revenue sales, often by almost 20%, following Bar Excellence training.
The Bar Excellence masterclass offers participants a comprehensive set of tools to excel in the hospitality industry including:
Meet and greet excellence: Learn how to initiate guest contact at the right moment.
Efficient operations: Master the setup of a drinks station, utilise all tools effectively, and work dynamically as a team.
Spirit knowledge: Gain a deep understanding of key spirits, tasting notes, and powerful one-line sales techniques to upsell confidently.
Cocktail mastery: Learn to prepare shaken, stirred, built, and layered cocktails with precision and finesse.
Garnish artistry: Create visually stunning drink garnishes to elevate presentation.
Murdo MacLeod said: “Our Bar Excellence training goes beyond technical skills. It instils a ‘hospitality mindset’ empowering attendees to embrace the theatre of providing engaging, consistent, and efficient drinks service. The course aims to spark a passion for bartending, showcasing the exciting and rewarding career paths available within our great industry.”
Murdo can create bespoke Bar Excellence training packages to meet the specific needs of individual bars, hotel bar operations, staffing agencies, or unique groups. Whether they want to perfect existing cocktail menus, increase spirit and mixer sales, specialise in scotch whisky, or deepen the team's knowledge of rum, a programme to suit specific goals can be customised and delivered.
Giacomo Pieri, Michelangelos Hotel, Bar & Restaurant recently sent his team on bespoke Bar Excellence training and commented: "Bar Excellence Training has taught our team great new skills in up-selling and cocktail theatre. Our spirit sales revenue has increased by 19% and our cocktail sales revenue has increased 34% post training. From first contact, online meetings were organised for Murdo to understand exactly what my needs were and the goals for my staff. After the training my staff have found a new lease of life whilst working, which everyone has benefited from.”
Every attendee receives a printed and bound workshop manual to take home and reference, plus digital certificates at the end of each session. Additionally, attendees gain access to an online portal with "How-To" videos for continued practice and skill development.
Don't miss this opportunity to learn from a renowned industry expert who can take bartending skills to new heights. Enroll in Bar Excellence training today and discover the transformative power of exceptional hospitality.
To book a masterclass or bespoke training visit: https://xceleratewithedgbaston.co.uk/courses/
Sodexo expands Combat2Coffee partnership to further support veterans #
Sodexo Government has strengthened its commitment to veterans by expanding its Combat2Coffee partnership with the opening of two cafes at its defence sites.
In September following the rebranding of two coffee shops, Sodexo is now operating three Combat2Coffee cafes; the Gunner’s Café at Larkhill Garrison and the Ramillies & Blenheim Cafés at Andover.
Combat2Coffee is a not-for-profit community interest company (CIC) founded by Royal Anglian Regiment veteran Nigel Seaman. Its mission is to use coffee as a catalyst for conversation and mental health support for veterans. Combat2Coffee operates community hubs and mobile coffee vans where military personnel and veterans can connect, share experiences, and receive critical support. Through its barista and coffee roasting training programmes, the organisation also provides valuable employment skills to veterans, prisoners, and ex-offenders, helping them transition back into civilian life.
Combat2Coffee patron and former England football captain Terry Butcher attended the opening of the new Combat2Coffee Gunner’s Café at Larkhill. Butcher, whose son Christopher tragically passed away after a battle with post-traumatic stress disorder (PTSD) following his service in Afghanistan, has been a long-time advocate for mental health awareness among veterans and their families.
Terry Butcher, patron Combat2Coffee, said: “I’m incredibly proud to support Combat2Coffee and its mission to provide vital mental health support for veterans. Initiatives like these create safe spaces where veterans can connect, share their stories, and receive the help they need. As someone who has experienced the profound impact of mental health struggles on a personal level, I know how important it is to have these resources available.”
From its roastery in Ipswich, Suffolk, the Combat2Coffee team of staff and volunteers, many of which are veterans, ex-uniformed or prison leavers, produce the unique Combat2Coffee blend using fairtrade and sustainable premium coffee beans sourced by Nigel himself from two family farms in Brazil.
Nigel Seaman, founder of Combat2Coffee, said: “The launch of Gunner's cafe is a massive milestone in the growth of Combat2Coffee and supports the message we want to convey. Launching in a military establishment not only offers us the chance to help troops when they are struggling, but also educates them on what we can do for them when they leave the military."
Sodexo's partnership with Combat2Coffee began in April 2024 after the CIC participated in Sodexo’s supplier inclusion programme which helps break down barriers which historically may have put off SMEs and VCSEs from pitching for supply contracts with large organisations like Sodexo.
Sodexo and Combat2Coffee have a shared commitment to continuously supporting the UK Armed Forces and veterans.
Mark Baker, Chief Operating Officer Defence, Sodexo UK & Ireland, added: “Our partnership with Combat2Coffee reflects Sodexo’s deep commitment to supporting the wellbeing of veterans and serving military personnel. By expanding our collaboration across key defence sites, we are not only enhancing the food and drink services we provide but also creating vital spaces where veterans can find community, support, and opportunities to build their future. It’s an honour to be part of an initiative that brings people together and makes a meaningful difference in the lives of those who have served.”
With over 30 years of experience supporting the Armed Forces, Sodexo serves 75,000 customers at 35 military bases, employing 4,700 colleagues. Sodexo’s deep understanding of the military environment allows it to provide services that enhance the lived experience for personnel, regardless of rank, as well as the civilians who support them.
As an early signatory of the Armed Forces Covenant, Sodexo has demonstrated its commitment to the military community. It has held the Gold Award in the Employer Recognition Scheme since 2017, the Ministry of Defence’s highest recognition for employers that support veterans, reservists, and their families. Sodexo continues to actively recruit ex-forces personnel, reservists, and their families.
In June 2024, Sodexo UK & Ireland was ranked 17th on the GREAT British Employers of Veterans Top 50 list. This annual ranking celebrates companies that provide meaningful career opportunities to veterans and members of the Armed Forces family. 2024 marked the first time the list ranked employers by order of achievement, further highlighting Sodexo’s leadership in veteran support.
Compass’ Senior Chef and Young Chef of the Year announced #
Compass Group UK & Ireland, the UK’s largest food and services company, has announced its Senior Chef of the Year and Young Chef of the Year at its annual competition, which has taken place at Xcelerate with Edgbaston for the first time. The contest showcases the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
Senior Chef of the Year
Gold – Alex Milligan, Restaurant Associates
Silver – Max Faulkner, Chartwells Independent
Bronze – Michael Sharp, Foodbuy UK
Young Chef of the Year
Gold – Euan Moss, Chartwells Independent
Silver – Bruno Chavis, Levy UK and Compass Scotland
Bronze – Jess Miller, Restaurant Associates
Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. Alex Milligan, Senior Sous Chef for Restaurant Associates created a starter of glazed carrot, pickled heritage carrot, maple gel, autumn herbs, silken tofu and vadouvan carrot sauce. His main was pan fried South Coast Sea Bass, with cauliflower and pink grapefruit, followed by a dessert of sticky toffee pudding, Kent pears, verjus curd and clotted cream ice cream.
The Young Chef of the Year competitors (chefs to the level of Chef de Partie), were required to prepare two dishes in two hours, reflecting seasonality and creativity. Euan Moss, Chef De Partie, Chartwells Independent, created a mouthwatering menu, his main course was hogget served with seasonal vegetables and a delicious vegan poached pear dessert, with blackberry ginger autumn cheesecake.
For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum.
Senior Chef of the Year winner, Alex Milligan said: “What an amazing day. It’s been brilliant to be here and learn from other chefs, as well as get the opportunity to demonstrate my ability. I can’t believe I have won, this really does mean so much.”
Young Chef of the Year winner, Euan Moss added: “This was a great experience, thanks to my mentors, especially my Exec Chef – Kevin Whitlock and all the judges and organisers. I’m embracing every opportunity and want to continue to learn and develop.”
Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain said: “I love to see our Chefs competing like this, they learn and grow - it’s great to see them flourish even more as they show off their skills and talent. Thanks to everyone who takes part in these events, you were all phenomenal and huge congratulations to our winners and runners up. It was a tough competition, but I am very proud of everyone – our culinary talent really is amazing.”
The chefs were judged by Bob Brown, Head of Ingredients and Workplace Managed menus, Foodbuy UK; Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain; and Mark Belford, Chef Academy Principal, HIT Training.
THE CATERER have named The Pantry as their 2024 Education Caterer of the Year #
_170_113.jpg)
THE CATERER have named The Pantry as their 2024 Education Caterer of the Year, at a Gala Awards show for the Foodservice Cateys at The Royal Lancaster in London, beating a host of larger competitors to secure the prize.
Now in their 11th year, the Foodservice Cateys are held in especially high-regard across the Catering Industry, recognising innovation and excellence across the U.K’s vast Foodservice sector. Previous winners have included Taylor Shaw, Impact Food Group, Holroyd Howe, and Ch&Co – with The Pantry now joining that illustrious roll of honour.
The judging panel commended The Pantry’s ‘standout innovation and a culture that genuinely cares’ as well as their ‘strong customer standards and great commercial evidence’. From innovative meal ordering systems, a family-style approach to employee and customer care, and comprehensive educational support for clients, to competitive pricing, sustainable sourcing and nutritionally-led menus, The Pantry have been the fastest-growing company in the industry over the last four years – and entirely organically, too.
And after a year in which the company has won 35 new contracts, welcomed over 200 new employees and won many millions of pounds more in turnover, this award really is culmination of The Pantry’s journey to becoming a Contract Caterer that is about More Than Food.
Managing Director Luke Consiglio reflected, “The Foodservice Cateys are seen as the high watermark for awards in our industry – and it’s a real badge of honour for myself and the whole of The Pantry to say we’ve finally got one of our own!
It’s been the thrill of my life to see so many of our innovations - that have often started as ideas scribbled on my notepad - being brought to life by talented, passionate and creative people across our business, and turn The Pantry into what we’ve always promised to be – More Than Food!"
FEA releases issue two of Tabletop Trends – news for the Light Equipment and Tableware sector #
Latest trends, events, and advice plus sustainability insights
The second issue of Tabletop Trends, FEA’s newsletter for the light equipment and tableware (LET) sector, has just been released. It includes features on melamine, induction, and copper as well as a look at the Universal Cookery and Food Festival (UCFF). There’s also a discussion and advice piece on sustainability, featuring three major LET companies.
The idea behind the newsletter is to give the LET supply chain – distributors, manufacturers, and suppliers – a forum to exchange ideas and get the latest information on trends and events.
“We had very positive feedback after our first issue,” says Paula Sherlock, the chair of FEA’s Light Equipment and Tableware Group. “LET is such a dynamic sector, with so much new product development going on in both the tableware and the equipment sides, that it’s sometimes hard to select the trends and areas to focus on! Hopefully issue two will be as well received as our first Tabletop Trends.”
To view the latest issue, click here.
To receive future issues of Tabletop Trends, sign-up using the Tabletop Trends form or email enquiries@fea.org.uk
Tabletop Trends is produced by the FEA’s LET Product Group. 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 fea.org.uk
Délifrance unveils its latest innovation: the versatile Vanilla Semi-Finished Teardrop #
.png)
Leading baked goods manufacturer, Délifrance, is proud to announce the launch of its latest product - the Vanilla Semi-Finished Teardrop – an innovative solution designed to offer endless customisation possibilities for coffee shop, cafés, restaurants and bakeries. The unique product seamlessly blends the qualities of a viennoiserie, featuring high-quality puff pastry with visible dough layers, and the indulgence of a patisserie, thanks to its light, airy filling of smooth Madagascar vanilla cream. Crafted for convenience and exceptional flavour, the Vanilla Semi-Finished Teardrop is perfect as a standalone treat or as a creative base for innovative desserts, offering versatility to any dessert menu.
Key highlights of the Vanilla Semi-Finished Teardrop include:
Unique Appeal: The specially developed teardrop shape offers a distinctive presentation and the crisp, buttery puff pastry pairs harmoniously with the velvety smoothness of the vanilla custard cream.
Premium & Indulgent: Crafted with high quality ingredients such as pure butter, French flour, and free-range eggs, this product features a creamy crème pâtissiere made with Madagascar vanilla beans, offering a versatile flavour that pairs beautifully with a wide range of well-known pastries.
Versatile: Easily customisable with endless possibilities for creativity through simple ingredients like toppings, coulis, and chocolate sauce, the convenient teardrop shape also provides easy handling, perfect for on-the-go consumption or elegant plating.
The perfect marriage of tradition and innovation, the Vanilla Semi-Finished Teardrop delivers a sophisticated eating experience. Whether served plain or adorned with additional ingredients, its elegant shape and luxurious flavour make it an ideal canvas for culinary creativity. From coulis to chocolate drizzles, operators can experiment with endless presentation possibilities, as showcased in Délifrance’s own recipes - found here. Stéphanie Brillouet, marketing director at Délifrance said: “We’re thrilled to introduce the elegant Vanilla Semi-Finished Teardrop as part of our continued commitment to innovation. This elegant viennoiserie represents our dedication to pushing the boundaries of convenience, taste and texture. Consumers are always seeking new taste experiences throughout the day, and this product meets those needs while giving operators the flexibility to elevate their offerings.”
The products are now available via Délifrance from national wholesalers.
For more information visit: https://www.delifrance.com/uk/vanilla-semi-finished-teardrop
Lee Kum Kee takes Zest Quest Asia’s headline spot #
_170_113.jpg)
Lee Kum Kee is delighted to announce it is to be the headline sponsor of one of the UK’s most inspiring culinary competitions, Zest Quest Asia, for the 2025 competition.
Now in its 12th year, Lee Kum Kee has aligned with the highly popular culinary competition to continue the quest to raise the profile of Asian cuisine among student chefs in Britain. The competition, renowned for its rigorous judging standards, has seen previous student teams rising to the challenge admirably and gaining invaluable skills and professional level kitchen experience as a result of taking part. The coveted prize for the winning team is an educational trip, exploring the culture and cuisine of an Asian destination which will be announced at the gala dinner finale. Past destinations have included Thailand, Japan, India, the Philippines, Vietnam and Sri Lanka!
Maria Chong, Managing Director, Lee Kum Kee Europe commented; “Our goal with sponsoring Zest Quest Asia is to inspire the next generation of chefs in the UK, focusing on both the mastery of traditional Asian sauces and the creation of innovative, modern dishes. “By blending time-honoured techniques with fresh, creative inspiration, we aim to empower young chefs to explore new culinary horizons. This will foster a fresh wave of creativity that will transform the future of Asian cuisine in the UK, with the best of ingredients and knowledge made available to the student teams. We appreciate the hard work and sentiment behind this competition and are proud to be headline sponsors for Zest Quest Asia 2025.”
Zest Quest Asia’s founder, Cyrus Todiwala OBE DL FIH added; “We are extremely thrilled to announce that Lee Kum Kee will be our headline sponsor for 2025. This is something we have eagerly anticipated and having the support of Lee Kum Kee, with its wealth of knowledge, heritage and expertise in Asian ingredients, will widen the reach for UK students to gain further knowledge and skills.
“Over the years Zest Quest Asia has been successfully inspiring and encouraging young students and their mentors to further explore the possibilities of Asian cuisines. We thank our sponsors for their loyalty and commitment, without them this competition wouldn’t be the great success that it is today.”
Deadline for colleges to register interest is 1st November, closing date for entries is 6th December and finalists will be announced on 19th February 2025.
The gala dinner will be held at the Hilton London Wembley on 4th April and discounted early bird tickets are now on sale.
For more information on Zest Quest Asia 2025, including rules and how to submit entries, in the first instance contact Cora Strachan cmsevents@btinternet.com or visit www.zestquestasia.org.
To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.LKKprofessional.com or email enquiry.europe@LKK.com
Prestigious Sevenoaks School appoints Sodexo as new food services partner #
One of the UK’s oldest schools, Sevenoaks School, has appointed Independents by Sodexo to deliver the catering services at the co-educational day and boarding school.
The new seven-year contract started in mid-August enabling Sodexo to prepare ahead of the new academic year. The contract includes the daily delivery of breakfast, lunch and supper service for the 1,200 students and approximately 500 staff all of which are provided in the school’s dining hall and cafe.
With 76 nationalities represented in the student population Sodexo’s menus will include a wide range of tasty and nutritious international dishes. Sodexo’s breakfast offering will include popular global options including a congee bar, Korean kimchi rice, Shakshuka and huevos rancheros. The evening supper service will focus on providing the school’s international students with a feel of home with street food pop ups, international dishes and themed nights.
Lunch service for the whole school will see both traditional and global dishes on the menu, all developed under Sodexo’s Powering Performance programme which has been developed to empower Sodexo’s chefs to serve dishes that meet the nutritional needs of young people as well as helping students make informed choices when it comes to food and drink.
With a shared commitment to sustainability Sodexo’s new menus will include low carbon dishes and recipes which have been produced using ‘wonky fruit and vegetables’, grade B produce which would otherwise go to landfill. Carbon labelling will be used to help raise awareness amongst students and staff on the impact their food choices have on the planet.
Tackling food waste is also a high priority for Sodexo and in addition to reducing food waste by using wonky fruit and vegetables in its dishes Sodexo will implement WasteWatch, its food waste management programme, to enable the catering team to minimise waste and improve kitchen practices.
Beyond the regular meals, Sodexo’s contract also includes the school cafe, hospitality and event catering and school meals for international students attending summer camps at the school.
Simon Knight, managing director for Independents by Sodexo said: “Sevenoaks School has an unrivalled academic reputation but also a strong focus on its sustainability goals and a firm commitment to equity, diversity and inclusion. As a purpose-led business, we are like-minded in our ethos, and we look forward to working in partnership with the school not only in delivering the very best in food services to elevate the pupil experiences but also in sharing our initiatives to help the school meet their goals.”
Founded in 1432, Sevenoaks School is a pioneering and inclusive school with sustainability central to its strategic aims. Global in its outlook and rooted in the local community, it is committed to developing inquiring, knowledgeable and caring young people, empowered with the skills to create a better and more peaceful world.
Dr B McAhron, bursar at Sevenoaks School added: “We are committed to being a school community that is pioneering, inclusive, responsible and sustainable. These principles guide our decision-making as we work towards delivering our vision for the school’s future. Independents by Sodexo is a company that not only delivers delicious, fresh and sustainable food but one which has similar goals and is committed to ensuring it has a positive impact on the planet, people and the community as has many exciting initiatives which we look forward to being introduced at our school.”
UFIT to entice new shoppers to category with attractive fixed pricing update #
UFIT, the UK’s Number 1 Ready-To-Drink protein brand, is launching a new range of price-marked-packs into key wholesale and convenience channels from this October. Available across all core flavour shakes, the range will entice new shoppers with an attractive £1.79 fixed price point, replacing its current duo impulse packs.
The updated packaging will feature across all UFIT 22g Protein 310ml bottles with an initial launch in Spar, Nisa, and Filshill, and wider distribution to follow in January 2025.
With the ready-to-drink protein category demonstrating strong growth potential in the impulse channel, the refreshed packs and price point are expected to serve as an excellent introduction for new shoppers who have not yet tried a protein milkshake.
As the UK’s leading RTD protein brand with a 30% market share, UFIT is at the forefront of the category. This is highlighted further by its performance in the impulse channel, where it sells more RTD protein bottles than any other brand. Its core range of protein shakes also boast the highest product loyalty among all other RTD protein brands, including retailer own-labels - results which are set to grow further with the new competitive pricing.
Richard Northridge, Sales Director at UFIT, said: "This is a big moment for UFIT. Competitively priced, our new packs create an attractive entry point for new consumers who have never tried a protein drink before – as well as a great deal for our fans.
“Our goal is to help people get the most out of every day by bringing protein to the masses, with a range of convenient drinks that “fit around you”. Whether you’re on the move, busy at work or looking for something to keep you fuller for longer, UFIT makes it simple and enjoyable to stay on top.
“Tapping into the shift in consumer behaviour towards single-price options, this PMP launch not only meets the demand for attractive pricing but also gives us a great opportunity to expand our reach into convenience sector, which has so much potential for the category."
UFIT will be supporting the launch with a SPAR TV campaign in January 2025, alongside in-store retailer advertising and digital banners.