Members’ News

December 2024

Elior UK announces three-year charity partnership with The Natasha Allergy Research Foundation #

Leading contract caterer Elior UK has announced a three-year charity partnership with The Natasha Allergy Research Foundation, the UK’s food allergy charity, commencing in January 2025. As its next charity partner, Elior is committed to raising £100,000 by the end of 2027.
 
To achieve this ambitious target, Elior will support the Natasha Foundation’s awareness campaigns, fundraising initiatives, and events. The company also plans to host corporate events and personal challenges. Elior employees will be encouraged to organise their own fundraising activities and share ideas with the company’s charity committee.
 
Strongly aligned with the Natasha Foundation’s mission, Elior understands the challenges and complexities of catering for people with food allergies. At least 2.4 million adults in the UK now have a diagnosed food allergy, and around two children in every classroom.  The company is dedicated to raising allergy awareness, reducing risks for allergy sufferers and improving their quality of life. Elior recently hosted its Allergy and Wellness Forum, where guest speakers included Tanya Ednan-Laperouse OBE, founder of the Natasha Foundation, to help further drive the importance of allergen safety and compliance with allergen management policies and procedures.
 
As a founding partner of the charity, Elior has supported its pioneering research into oral immunotherapy (OIT). This research aims to prove that everyday foods can be used as a practical treatment for children and young adults with milk and peanut allergies. Some children on the trial are now tolerating foods to which they were previously severely allergic.
 
Nadim and Tanya Ednan-Laperouse OBEs, founders of The Natasha Allergy Research Foundation, the UK’s food allergy charity, said: “We are delighted Elior has chosen The Natasha Allergy Research Foundation as their official charity partner, after working together for many years. Elior is a company that goes above and beyond when it comes to keeping their food allergic customers safe.
 
“Food allergy is not a choice or a preference, it can be a serious and unpredictable disease that can cause a potentially life-threatening allergic reaction called anaphylaxis. With Elior’s support we can continue to carry out critical medical research and campaign work essential to achieving our mission of #MakingAllergyHistory.  We are so grateful for Elior’s continued support – thank you.”
 
Catherine Roe, CEO of Elior UK, said: “Supporting charities has always been close to our heart at Elior and we are thrilled to be taking our relationship with The Natasha Allergy Research Foundation to the next level. We are proud of our collaboration to date and look forward to fundraising over the next three years. There is already immense support for the charity within the business, and we’re excited to fundraise for such a worthwhile cause. The Natasha Foundation’s work is critical and has the potential to transform so many lives.”
 
The Natasha Allergy Research Foundation is a UK-based charity dedicated to improving the lives of people with food allergies. Founded in 2019, it was established by Nadim and Tanya Ednan-Laperouse in memory of their 15-year-old daughter Natasha, who tragically passed away from an allergic reaction to a sandwich containing undeclared sesame seeds. Natasha's death highlighted the urgent need for better allergy awareness and clearer labelling of allergens for people with life-threatening allergies.
 
The Foundation's mission is to #MakeAllergyHistory by funding groundbreaking allergy research. It also works to raise awareness about the risks of food allergies and advocates for change to improve the lives of the millions of people in the UK living with food allergies. In addition to supporting scientific advancements, the Foundation campaigns on behalf of people with food allergies and provides vital resources for individuals and families affected by food allergies, helping them to navigate the challenges that allergic disease can cause.

Second Charitable Endeavour Award winners announced at FEA conference #

This year’s winners showcase the dedication of the industry to supporting great causes
 
The winners of the second Charitable Endeavour Awards were announced at the charity dinner on 20th November at this year’s FEA conference. These awards cast a spotlight on the extraordinary support shown to charitable causes within the foodservice and hospitality sectors.

Sponsored by Meiko, the awards were presented by Lawrence Hughes, vice chair of FEA, and Paul Anderson, the association’s outgoing chair and managing director of Meiko UK. Winners were selected for each of four categories: company, team, group and individual. The judging panel consisted of Lawrence and Paul, as well as FEA council members Glenn Roberts and Toby Magness, and the newly elected chair of the association, Emma Brooks.

For each category the judges were considering five key areas. These were the event undertaken, the commitment and training required to organise it and bring it together, the impact it had on the chosen charity or the wider community, the success of the challenge and how it brought people together.

“We’re only too aware of the amazing community the foodservice and hospitality sectors are, and this year’s winners really show what can be achieved with the support of those around us,” said Paul.

This year’s award winner in the company category was Unox, which saw a team of 25 raise £22,000 for the Burnt Chef Project by carrying a 150kg combi oven almost to the summit of Ben Nevis.  This took extreme teamwork to navigate tricky terrain, and is an excellent example of the kind of challenges undertaken to raise money for good causes. “It’s a truly mammoth achievement and everyone involved should be rightfully proud of themselves,” said Paul.

The Team category was awarded to Lockhart Catering Equipment. A team of five people completed the Duchenne Dash, a cycling challenge that saw them race from London to Paris in just 24 hours. This raised £7,725 for research into Duchenne muscular dystrophy.

The Group category celebrates people who bring together groups from across the industry to raise money. The winner was Marc Sumner, the organiser of the Feast FC charitable football match for the commercial catering industry, which has to date raised £3,000 for the Milly-Rose Stirrup Foundation.

The individual award went to Andy Kershaw, director of property at Marston’s. He raised a staggering £14,000 in aid of both the Marston’s Charitable Foundation and The Sam Myatt Memorial as part of a team that undertook a bike ride between London and Paris.
“All of this year’s winners demonstrate the determination and willpower that makes our sectors such staunch supporters of a range of great causes,” said Paul. “It is a powerful illustration of the positive effects we can have on the world.” 

The picture accompanying this release shows, from left to right, Paul Anderson, Leroy Fearon and Scott Duncan of Unox, and Lawrence Hughes. 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Sodexo partners with Wiltshire Farm Foods to support vulnerable patients when discharged #

Sodexo Health & Care has partnered with Wiltshire Farm Foods to provide vulnerable patients with nutritious meals in their homes once discharged from hospital as part of its Onward Care service which it developed with Buckingham Health NHS Trust. 

The Onward Care non-clinical service provided by Sodexo Health & Care was developed in partnership with Buckinghamshire Healthcare NHS Trust to reduce unplanned hospital admissions for frail people living at home and has been in operation since January 2023. 

The non-clinical service has reduced readmission rates for patients in the programme by 66% compared to a matched demographic and comorbidity. Whilst also improving health inequalities, social isolation and self-confidence. 

The Onward Care service provides a valuable service to frail patients returning home after a hospital stay, bridging the clinical care provided by the Trust with the 400 plus local community and charity organisations which offer relevant services.  Signposting patients to the appropriate support available can help build their confidence when they’ve returned home and reduce the likelihood of hospital re-admission. 

Patients identified by the Trust as likely to be re-admitted are offered the service and shortly after their discharge a member of the Onward Care team will visit them in their home to develop a home care plan. The service also includes home visits, regular phone calls and in home monitoring technology. 

Now in addition patients will be offered three weeks’ worth of main meals from Wiltshire Farm Foods. They are able to select from a range of 30 meals including both premium and basic dishes to suit all tastes.  Dishes on offer include cottage pie, lasagne, breaded fish and chips, seafood paella, chicken tikka masala, fisherman’s pie, coq au vin and cauliflower cheese and broccoli bake. Five frozen meals are delivered each week, direct from Wiltshire Farm Foods. 

Wiltshire Farm Foods meals are made from quality ingredients by expert chefs, they microwave from frozen and offer a complete balanced, tasty and nutritious meal in a matter of minutes. 

Philip Leigh, CEO Health & Care, Sodexo UK & Ireland said: “Having developed and implemented the service in conjunction with the Trust we know that the Onward Care service is having a positive impact on patients discharged from hospital, and we are pleased to be able to enhance the service further with the addition of these free meals through our new partnership with Wiltshire Farm Foods. 

“At Sodexo we are committed to doing all we can to help improve the communities in which we operate and through this new partnership we are able to address health inequalities and boost the health and wellbeing of many frail and vulnerable patients returning home after a hospital stay. Having the convenience of frozen ready-made meals, prepared by expert chefs, delivered to their door will help them gain their independence and build their self-confidence and most importantly will ensure that they are able to easily enjoy hot nutritious meals which will aid in their recovery.” 

Commenting on behalf of Wiltshire Farm Foods, Lee Sheppard, Director of Corporate Affairs, Policy & Sustainability said: “Making a real difference to the people and communities we serve is core to Wiltshire Farm Foods. Partnering with Sodexo and the Onward Care service at Buckinghamshire Healthcare NHS Trust to support vulnerable patients during their return home from hospital is a meaningful initiative. It highlights the importance of tasty, nourishing food in aiding recovery and underscores the value of working together to prevent hospital re-admissions. We’re proud to be part of this joint collaborative partnership.” 

The Onward Care service at Buckinghamshire Healthcare NHS Trust offers patients identified at discharge as a re-admission risk the ability to utilise services including the delivery of groceries and shopping and for some Sodexo is able to install MiiCare, a passive remote monitoring service, which feeds valuable data from the patient’s home. 

The system can feed data such as the number of steps they are taking, the rooms they are using how often and for how long, enabling action being taken if the system flags the patient spending a prolonged period of time in one room.  It can also include the use of AI-linked sensors on kettles and fridges specifically aimed at monitoring the hydration and nutrition of the patient. When changes in the patient’s eating and drinking habits are identified Sodexo’s Onward Care team contact the patient to help solve the issue or if necessary, escalate any clinical issues to the Trust. 

Jenny Ricketts, deputy chief operating officer, Buckinghamshire Health NHS Trust added: “Onward Care is a service we are pleased to have developed with Sodexo Health & Care. The service is providing our clinical teams with the confidence that when discharging frail patients, they are receiving crucial support at home which is helping reduce the number of unplanned hospital readmissions.  The feedback we have had from patients using the service this year has been very positive with many feeling more confident about being at home after they have been in hospital. The addition of the partnership with Wiltshire Farm Foods will be very welcome to elderly and frail patients who may feel vulnerable when returning home and will benefit having meals delivered direct to them as they re-adjust to living at home again, especially as we enter the cold winter months.”

Adam Handling joins Nestlé Professional’s esteemed panel of judges for the 37th Toque d’Or competition #

Nestlé Professional is thrilled to announce an exceptional judging panel for the upcoming 37th edition of the Toque d’Or competition, featuring some of the UK’s most influential chefs and culinary leaders. This year’s judges include award-winning chefs Adam Handling and Tom Booton, alongside George Hersey, Adam Handling’s Front of House Restaurant Director, and Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, each known for their innovative contributions to the culinary world and commitment to inspiring the next generation of hospitality talent.
 
Joining the judging panel, past Toque d’Or winners including Geraldine, the most recent Back of House winner, and Jasmine, the most recent Front of House winner who will also bring their unique perspectives and experience to the competition. Their return as judges underscores the legacy of Toque d’Or, showcasing the strong network of alumni who continue to elevate and support the industry.
 
Adam Handling brings a wealth of experience and a commitment to sustainability, having established a reputation for his distinctive approach to modern British cuisine. Tom Booton, executive chef of The Grill at The Dorchester, returns to the panel after an impressive judging role last year, sharing his expertise in contemporary British flavours. George Hersey, known for his dedication to the industry and sustainability values, makes his Toque d’Or debut, adding fresh insight and enthusiasm to this year’s panel.
 
Commenting on his role as a judge, Adam Handling MBE - Chef and owner, AH Collection said:
“Toque d'Or is such an incredible platform for celebrating the passion and potential of young creatives in our industry, and I’m looking forward to being part of it for 2025. Hospitality changed my life when I chose to pursue an apprenticeship at Gleneagles when I was 16, and I never looked back. For anyone willing to work hard and stay resilient through challenges, this industry offers incredible opportunities and room to grow. These students have been given the opportunity to explore the industry through this competition – they will be the ones shaping the next generation of hospitality, and it’s exciting to be a part of that process.”
 
Tom Booton, Head chef, The Grill by Tom Booton, inside The Dorchester Hotel said:
“Toque d’Or is about more than just winning; it’s an opportunity for competitors to learn, grow, and be part of an incredible community. I’m honoured to return as a judge and look forward to seeing what this year’s talented students bring to the table.”
 
George Hersey, Restaurant Director of the Adam Handling Collection, commented:
“I’m absolutely thrilled to be judging Toque d’Or 2025 for the first time. Growing up, hospitality was often seen as a secondary career path. My goal in life is to turn the page on this and make hospitality, especially in FOH, an exciting career prospect right from school level, to be treated as a respected career choice where you can thrive and succeed. Effectively, changing the mindset about hospitality. Competitions like this are an incredible way to do it and I can't wait to work alongside the next generation of superstars in hospitality, all here to showcase our industry as the best that there is.

“Great front-of-house (FOH) service is the backbone of a restaurant’s success, no matter how much of a star the chef may be. At the Adam Handling Collection, we have a saying: The chef brings guests in once, but great front of house keeps them coming back. There has to be mutual respect and understanding between FOH and the kitchen, this creates a far more effective business model and working culture and it’s how I see the future of restaurants. Synergy, respect and putting guests above all else.”
 
Commenting on her role as a judge, Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, said:
“Having worked at the Royal Household and in luxury five-star hotels, I've gained a deep appreciation for the impact exceptional service has on the guest experience. Last year’s Toque d'Or Nestlé Professional competition was remarkable, with competitors showing great skills in front-of-house service and creating memorable experiences for their guests. For me, hospitality is about giving to others, and competitions like these provide so much education and training at such early stages of their careers.
 
“I’m excited to be part of this year's competition and to see how these talented professionals continue to push the boundaries of hospitality. With my experience in judging competitions, I’ll be looking for individuals who not only demonstrate technical precision but also excel in creating a seamless guest experience.”
 
The Toque d’Or competition, now in its 37th year, offers an invaluable experience for Level 2, 3, and 4 Back and Front of House students across the UK, challenging them through six dynamic stages designed to expand their industry knowledge and test their skills. After initial competitions at their colleges, top students will advance to the National Heats in March, before moving on to the Grand Finals in May. The finalists will face a series of surprise challenges crafted by industry experts, pushing their creativity and resilience in a high-energy environment.
 
Katya Simmons, Managing Director of Nestlé Professional UK&I, commented:
“With our esteemed panel of judges, Toque d’Or 2025 is set to be an inspiring journey for all involved. This competition provides students with invaluable exposure to leading industry figures and practical experience that will empower them as they embark on their careers in hospitality.”
 
Nestlé Professional is committed to fostering young talent and bridging the gap between education and the industry. Through the Toque d’Or competition, participants gain invaluable hands-on experience, learning from some of the UK’s top culinary leaders and building lasting connections within the hospitality sector. This year’s winner will also have the chance to embark on an exclusive culinary trip to Italy, providing further insight and inspiration as they begin their careers.
 
For more information on the competition and to register eligible students, lecturers, employers, and apprentices are encouraged to visit: Toque d’Or® Hospitality Competition | Nestlé Professional

HRC adds Pizza & Pasta section for 2025 edition #

HRC, part of Food, Drink & Hospitality Week, has announced a new Pizza & Pasta section for its 2025 event, taking place on 17-19 March at Excel London.  
 
The UK’s leading hospitality and foodservice event, HRC showcases the latest products, services, and innovations for hotels, restaurants and caterers.  
 
The new Pizza & Pasta section will allow visiting hospitality buyers to explore a wide range of equipment and ingredients dedicated to this specific sector and will add a new dimension to the show as it continues to grow.   
 
Visitors to the show can also find suppliers across Hospitality Tech, Foodservice, Professional Kitchen, and Furniture, Interiors & Tableware making HRC an unmissable event for hoteliers, restaurateurs and caterers to grow their business and elevate their customer experience.  
 
Jo Farish, HRC Event Manager, added: "Pizza and pasta are cornerstones of the global food industry, and this new section will allow us to showcase innovation, trends, and expertise in this vibrant sector.”  
 
Stanislava Blagoeva, Co-Founder of the European Pizza & Pasta Show, will join HRC as an Ambassador, ensuring the success of the new show section with her extensive industry connections, partners and expertise. 
 
Blagoeva comments: "As a Co-Founder of the European Pizza & Pasta Show and a proud member of the Women in Pizza Industry association, I am thrilled to serve as an ambassador and help launch the Pizza & Pasta Section at the prestigious Food, Drink & Hospitality Week 2025.  
 
“This initiative will bring together key players from across the global pizza and pasta industry — from leading equipment manufacturers and specialist food suppliers to chefs and restaurateurs — fostering innovation and collaboration throughout Europe’s culinary landscape." 
 
The Pizza & Pasta section will showcase the latest equipment, ingredients, and culinary trends, offering a dedicated platform for businesses across the sector. Alongside live cooking demonstrations and industry-specific networking opportunities, visitors will have the opportunity to engage with exhibitors presenting the best in pizza and pasta production. 
 
This new addition underscores HRC’s ongoing commitment to supporting the hospitality sector by offering diverse and engaging content, reinforcing its status as a key destination for the industry to meet, learn, and do business. 
 
Food, Drink & Hospitality Week, including IFE Manufacturing, IFE, The Pub Show, HRC, and International Salon Culinaire, will take place from 17-19 March 2025 at Excel London. For more information, visit hrc.co.uk.

A third of consumers willing to pay more for sustainability when eating out #

New research shows that despite economic uncertainty and pressures on consumer spending, when it comes to eating out, consumers are willing to pay a premium for sustainability, with 37% prepared to spend more than they usually would on a brand or product with strong green credentials. With operators looking for ways to drive footfall and boost revenue, the research is a timely reminder of the value of good sustainability practice and the size of the prize for brands who demonstrate it. 
 
The report from leading foodservice technology provider, Nutritics and hospitality data and insights consultancy CGA by NIQ, Sustainability Matters: What consumers want and how brands can respond, surveyed UK consumers to understand attitudes towards sustainability within the sector and found that a pub’s or restaurant’s poor environmental practice has a significant impact on their decision to spend time and money in them. 
 
The latest insight reveals that consumers’ concerns about sustainability continue to grow and has become a core element of the decision-making process. Two in five (41%) consumers say they are very or quite likely to choose a pub or restaurant based on its sustainability commitments and performance. Unsurprisingly, this increases to 64% amongst 18-34-year-olds, nearly triple the figure of 22% among those aged 55+, once again highlighting how this age group are a highly stimulated by environmental issues and the importance of putting sustainability principles into action.
 
Encouragingly, when asked whether progress had been made by hospitality on sustainability in the last 12 months, consumers expressed they had seen change, but more is needed, with only 7% stating that they think the pubs and restaurants they use have significantly increased their commitment to sustainability over the past year. Venues will have to work hard to persuade guests of their commitment to this urgent issue. With over two-fifths (41%) of consumers saying they would like to see more carbon footprint labelling on menus, this could be an effective way for operators to show guests they care about sustainability.
 
Commenting on the findings Stephen Nolan, CEO of Nutritics, said; “Our research shows that there are some great opportunities for the hospitality industry to capitalise on this demand – especially through transparent communication. Clear messaging and implementing simple eco-friendly initiatives that resonate with consumers will not only help drive eco-conscious guests to visit, but will help retain them. Brands that look to invest in understanding what sustainability practices are a priority to their customers will drive loyalty and spend over their competitors, which is key in an ever-competitive market.”
 
In addition to identifying consumer attitudes, the report also provides in-depth information around the big changes consumers want to see in venues. The top priorities for action have been revealed as:

1. Recycling (79%)
2. Reduction of food waste (79%)
3. Use of local/sustainably sourced ingredients (71%)
4. Sustainable packaging (69%)
5. Sustainable suppliers (66%) 

Nutritics’ Sustainability Lead Dr Laura Kirwan concluded: “The message from our report is clear – consumers still care about sustainability and this is only set to continue as younger, eco-conscious consumers start to come through the customer base. We know operators are under pressure to improve their bottom lines. Pubs, bars and restaurants that show good sustainability practice will ultimately improve brand trust and increase guest spend. Good sustainability practice is not only the ethical thing to do, it’s commercially valuable as well.”
 
Sustainability Matters: What consumers want and how brands can respond is available to download on the Nutritics website and is the second annual report in the Sustainability Matters Series. Alongside the consumer findings, the report will also include a look into employee and business leader’s attitudes towards sustainability, with the aim to deliver an exclusive and holistic analysis of the issue across the hospitality sector. The employee report is available to download now, with the business leader’s findings to be released soon.

Sodexo announces changes to its UK and Ireland regional leadership team #

Sodexo has announced that Sean Haley, CEO, UK and Ireland, will be leaving the business at the end of December. 

Jean Renton, Chief Finance Officer since 2019, has been promoted to the newly created position of Chief Operating Officer, effective from 1 January. In this role, she will become the executive lead of the region with an operational focus on business transformation. 

Joining Sodexo in 2013, Jean has held a number of senior business and commercial roles in the region as well as previously leading finance operations and change teams at John Lewis, M&S and PWC. 

Jean is well-known for her commitment to gender diversity, and will continue to Chair Sodexo UK and Ireland’s SoTogether gender equality employee network, and be a non-executive director of the audit committee at the charity, Wellbeing of Women. 

Over the coming year, she will have a renewed focus on delivering transformation, service excellence and social impact across the region’s 2,000 client sites.  

Sean Haley joined Sodexo in 2011 as part of the acquisition of Atkins’ asset management business. In 2017 he became regional Chair, and then CEO UK and Ireland in 2022. He is a member of The Purpose Coalition advisory board, a Director at Springboard and a trustee of Sodexo’s Stop Hunger Foundation.  After seven years leading the region, he has decided to move to his next career opportunity outside of Sodexo. 

Sunil Nayak, Zone President Sodexo Europe said: “We sincerely thank Sean for his significant contribution to Sodexo over the last 13 years.  As Chair and CEO of the UK&I region he has navigated the business through turbulent times in the market and simultaneously championed social impact, with Sodexo widely recognised as leaders in sustainability and inclusion. 

“I am delighted that Jean has accepted this role to lead the region in the next phases of our strategy and transformation. Her commercial business expertise, coupled with strong executive leadership, made her the obvious choice for this position.” 

Jean added: “I am honoured to have been appointed into this role. I look forward to working alongside my executive team and all our site colleagues as we continue to serve our clients and consumers as the global leader in sustainable food and valued experiences.”

Compass Be A Star ‘Legend’ wins £10,000 prize #

Compass Group UK & Ireland has crowned Customer Services Assistant Tiffany Underwood as its 2024 Be A Star ‘Legend’. Tiffany was presented with the top prize of £10,000 at a surprise ceremony held at the military base where she works, Chicksands in Bedfordshire.
 
Over 2,000 colleagues were nominated in the recognition programme, now in its third year. Tiffany’s story shone out to the judges, who selected her as overall champion from among the 319 regional winners.
 
Robin Mills, CEO, Compass Group UK & Ireland, surprised Tiffany at work, presenting her with a certificate and cheque in front of her delighted colleagues and clients.
 
Tiffany won the prestigious award in recognition of her extraordinary efforts and kindness when the military base, including 27 family homes, was flooded following severe weather. Not only did she wade knee-deep through water, helping people to retrieve their belongings and relocate accommodation, she also took in a family and their pets, housing them for a week. On top of that she welcomed in another family’s child, giving them time to organise a longer-term solution. She also provided child care during the day for other families in need.
 
Tiffany is employed by ESS Defence, specialist provider of foodservice and facilities management to military establishments across the UK, and part of Compass Group UK & Ireland. She was nominated by Michael Southerden, ESS Group Manager, in the ‘Community’ category of the Be A Star programme.
 
Be A Star asks teams to nominate outstanding individuals who have gone above and beyond in: Helping Colleagues, Delighting Customers and Supporting Communities. Winners are chosen across all Compass sectors, celebrating frontline heroes in roles such as retail workers and cleaners, chefs and support teams.
 
Each quarter the stand-out stars are presented with a certificate, Be A Star pin and £250. They are also given a paid day off to enjoy a regional “lunch is on us” with their nominator at a flagship Compass venue.
 
An overwhelmed and emotional Tiffany said: “I absolutely did not expect this. I just did what anyone would do and supported my colleagues and the families around me. Thank you to Michael for nominating me, and to everyone I work with.”
 
Group Captain Keith Slack: “Tiffany’s actions and kindness have directly impacted the lives of many families on camp, who would still be struggling without her help. Her selflessness knows no bounds and we are so grateful to her”.
 
Tiffany’s nominator, Michael Southerden, General Manager, ESS: “Tiffany truly went above and beyond at an incredibly difficult time for the base. She is a fantastic team member and we are thrilled that her extraordinary efforts have been recognised”.
 
Robin Mills, Chief Executive Officer, Compass Group UK & Ireland, added: “Our people positively impact lives in the communities where they work every day. Thank you to each and every one of our frontline team members for all they do and special congratulations to our 2024 ‘Legend’ Tiffany Underwood. Her generous actions and selflessness are truly commendable. She offered anything and everything she had to support others and put their comfort above her own. She is the pride of Compass.”

New report from VIVA reveals Over 50% of secondary school parents are concerned children are not receiving adequate nutrition from school food and drink #

A new report ‘Fuelling Gen Z: Teen thirsts and tastes at school’ launched by VIVA and Lakeland Dairies highlights the pressing challenges faced by school caterers in meeting the nutritional needs of secondary school students.
 
A survey conducted with 1,000 parents in the UK has informed the report which sheds light on their concerns regarding the adequacy of food and drink options provided in secondary schools. Over half of the surveyed parents (56%) expressed concern that their children are not receiving adequate nutrition from school provisions. Furthermore, an overwhelming 99% of parents believe their children would perform better academically if they were properly hydrated and nourished.
 
The report emphasises that whilst there has been significant focus on school food and its contribution to good nutrition and the impact this has on concentration and learning, the provision of drinks has been overlooked.

Key findings and themes from the report:
 
Challenges for Parents: Nearly half (48%) of parents report struggling to align healthy nutrition in schools with what their children actually want to eat and drink, with a third (33%) of parents expressing concern about lack of control and not knowing and fully understanding what their children eat when they are at school.
 
Drink Choices: Fuelling Gen Z delves into the types of beverages available in schools, with a particular focus on the popularity, nutritional value and availability of milk and milk-based drinks. It sheds light on common misconceptions about milk, revealing that a significant number of parents and their children aren’t fully aware of the nutrients it provides, or how these benefit health. Parents suggest that 64% of children aren’t drinking milk in schools, so are missing out on many essential nutrients needed for their bodies and minds, with 52% suggesting this is because milk is not available to them in school, and 27% because they don’t like the taste. 8 in 10 (79%) parents said they thought their child would drink flavoured milk as an alternative to plain milk if offered it, suggesting a range of milk-based drinks could play more of a role in all-round nutrition.
 
Educational Role: The report emphasises the critical role schools play in educating students about healthy food choices, with nearly half (49%) of parents expressing that schools should enhance their efforts in this area, and 43% suggesting schools should exclusively offer healthy options only.
 
The report, which features commentary and reflections from independent registered dietitian Juliette Kellow, includes sections on the challenges faced by school caterers, a breakdown of common myths surrounding milk, information about permitted drinks in schools, the key nutrition benefits of milk and innovative ideas for engaging students in learning about nutrition, with a dedicated print-out lesson plan. It also provides insights into how flavoured milk can be effectively integrated into school menus to help caterers meet both nutritional standards and students' preferences.
 
Juliette Kellow commented: “Water is the gold standard for hydration, but drinks that provide both fluid and nutrients – like milk – can play a key role in keeping students hydrated AND nourished.
 
“Encouragingly, this survey confirms three quarters (75%) of parents know milk contains calcium, important for bone growth and development. But fewer recognised it provides protein (27%) for muscles or vitamin B12 (26%) for the immune system.
 
“Even fewer – just 3% – are aware milk supplies iodine, a nutrient that’s vital for growth and mental processes such as learning, concentrating, remembering, reasoning, thinking and solving problems. This is concerning as the National Diet and Nutrition Survey shows almost a quarter (24%) of 11-18 year olds have very low iodine intakes, so are at risk of a deficiency.
 
“Flavoured milks made from milk and without added sugars provide a nutritious alternative for students who choose not to drink, or don’t have access to, plain milk at school.”
 
Donal Harte, Head of Marketing at Lakeland Dairies and VIVA added: "School caterers play a crucial part when it comes to students accessing nutritionally sound food and drink options and really do hold the power to make the right decisions, but they need support doing this. Our report not only addresses the concerns of parents, but also provides actionable insights for caterers to enhance school menus and educate students and their parents about what good decisions look like.”
 
He continued, “Drinks provision in schools is just as important as food provision and shouldn’t be overlooked as a viable way to improve children’s access to nutritionally sound choices.”
 
School caterers can download the free report by visiting: https://bit.ly/3Zex78x 

Sodexo collaborates with The Purpose Coalition to expand employment opportunities for prison-leavers #

Last week, Carolyn Harris MP, Member of Parliament for Neath and Swansea East, hosted a parliamentary reception at the House of Commons. Organised together with Sodexo UK & Ireland and The Purpose Coalition, the event highlighted the transformative potential of hiring ex-offenders and how businesses can drive greater employment opportunities for this untapped talent pool.  

During the reception, Mark Goodyer, HR Director, Sodexo UK & Ireland welcomed Rt Hon Justine Greening, Chair of The Purpose Coalition, who announced a new collaboration between The Purpose Coalition and Sodexo’s Starting Fresh programme.   

Launched last year, Starting Fresh provides proactive steps for more businesses to recruit candidates directly from prisons, creating more sustainable employment opportunities which are essential for successful reintegration into society.    

The partnership announced last week, aims to extend the programme’s reach by uniting organisations within The Purpose Coalition that are committed to breaking down barriers to employment.  Together they will work towards hiring more prison-leavers and people with criminal convictions.  

As part of this collaboration, The Purpose Coalition will lead new research to gain insights from those in the justice system on how employers can better support them into work at the end of their sentence. This research will be conducted using the Purpose Coalition’s Community Assembly model. These assemblies are designed to empower prisoners by directly involving them in discussions about their barriers to employment and rehabilitation.   

Participants will identify key challenges, propose practical initiatives, and provide actionable recommendations for employers and policymakers. The findings will help shape future work programmes that address need, enhance rehabilitation, and aim to reduce reoffending. At the heart of the project is ensuring that the voices of those furthest from opportunity are at the heart of potential solutions.  

Across the UK, more than 11 million people hold a criminal record, many of whom face significant barriers to finding employment despite having the potential and drive to contribute meaningfully to the workforce. With over one million job vacancies across the country, this untapped talent pool represents a key opportunity to address workforce challenges while driving social impact.  

Speaking at the reception, Tony Simpson, Justice Chief Operating Officer, Sodexo UK & Ireland, emphasised the importance of removing barriers to employment: “We believe in the power of business to drive social mobility and be a force for good. As the operator of six prisons across the UK, we see first-hand the transformative impact that meaningful employment can have on individuals leaving the justice system.  Our prison employment leads work with a wide range of employers to create sustainable jobs, helping people rebuild their lives. 

“Through our longstanding partnership with The Purpose Coalition, we aim to unite more purpose-driven businesses to create further opportunities and continue to challenge perceptions.”  

Rt Hon Justine Greening, Chair of The Purpose Coalition, added: “Last week's announcement marks an important milestone in our mission to ensure that opportunity is accessible to everyone. By integrating the expertise of Sodexo’s transformative Starting Fresh programme with The Purpose Coalition, we are aiming to reach even more employers committed to delivering real social impact for individuals, including those leaving the justice system.”   

The collaboration was inspired by a visit to the Sodexo-run HMP Addiewell prison earlier this year by Purpose Coalition leaders, including Engagement Director, Lord Walney. This visit showcased the positive impact being created by Sodexo’s Starting Fresh programme and highlighted opportunities to enhance rehabilitation through strategic partnerships.   

The event at the House of Commons underscored the necessity of initiatives like Starting Fresh in supporting the government’s plans to break down barriers to opportunity for all. By providing guidance to employers and policy makers on proactively hiring individuals with criminal convictions, the programme addresses common misconceptions and highlights the valuable contributions these individuals can make to the workforce. 

Restaurant Associates in partnership with the Design Museum Launches Tim Burton inspired afternoon tea #

Visitors of The World of Tim Burton exhibition at the Design Museum in London can now extend their enchanting journey with a spooky, cinema-themed afternoon tea, offering a deliciously creative twist to their experience.
 
Premium hospitality brand Restaurant Associates, who provide bespoke catering services for the museum’s restaurant and café spaces, has partnered with the Design Museum to offer this afternoon tea. The experience will be available in conjunction with The World of Tim Burton exhibition until 21st April 2025.
 
The menu has been designed by former Masterchef the Professional and National Chef of the Year winner Steve Groves who was thrilled to bring his culinary creativity to this exciting project.

“When I saw the brief, I knew we were in for a lot of fun. Creating a menu that pays homage to Tim Burton’s films and showcases his mastery was an exciting challenge. It’s such a unique experience, seamlessly linked to the wider programme of activities at the museum, and an incredible opportunity to celebrate creativity in an entirely new way.

“We believe our guests will love the theatrical flair of this new afternoon tea menu. Alongside the playful dish names, we’ve incorporated unique flavour combinations that have been carefully crafted to make this experience truly bespoke.”

Menu highlights include:
 
Afterlife butternut squash and harissa finger sandwich.
Harissa roasted butternut squash on tomato bread (V)

Fleet street barber shop pole. 
Salted caramel cookie sandwich (V)

Martian trout and cream cheese.
Smoked ChalkStream trout and cream cheese charcoal cone. 

Livi Puggini, Head of Commercial Partnerships at the Design Museum, shared her excitement about the collaboration, saying: “The Tim Burton exhibition has been incredibly popular since its launch in October. To be able to offer this magical culinary experience in collaboration with Restaurant Associates enhances our visitors' journey. It blends art, creativity, and innovation, creating a multi-sensory experience that extends beyond traditional exhibitions.”

The new afternoon tea is available at the museum’s Design Kitchen, Monday to Thursday by reservation only, and on Friday to Sunday, it is available all day.
 
To book your Tim Burton afternoon tea experience simply email thedesign.kitchen@designmuseum.org.

Sodexo Health & Care donates over 330,000 meals to The Bread and Butter Thing #

Sodexo Health & Care has supported thousands of low-income households across the UK by donating over 330,000 meals through national food redistribution charity, The Bread and Butter Thing (Bread and Butter) since December 2023. 
 
Through the Sodexo Stop Hunger Foundation and in collaboration with supply partners Brakes and Lineage Logistics, Sodexo Health & Care has provided a range of nutritious frozen meals to be distributed across the UK via Bread and Butter’s 128 food clubs across England aiming to ease food insecurity as households brace for the winter months. 
 
The donation includes a variety of hearty meals such as pies, roast chicken and macaroni cheese, accompanied by side dishes like rice and cauliflower cheese. Dessert options feature apple crumble, date pudding and chocolate sponge, ensuring families have access to warming, nutritious and enjoyable meals during the colder season. 
 
Sodexo Health & Care CEO Phillip Leigh said: "Sodexo Health & Care has an ongoing commitment to supporting communities and tackling food insecurity. We understand the pressures many families face especially during winter. By donating these meals we hope to ease some of that concern during this time. 
 
"We are proud to work with the Sodexo Stop Hunger Foundation and our supply partners to support The Bread and Butter Thing to ensure that nutritious meals reach those who need them most." 
 
Mark Game, CEO, The Bread and Butter Thing added: “With Winter around the corner and the ‘should we, shouldn’t we’ battle of switching the heating on for fear of extortionate energy bills, times continue to be tough for so many of households. Being able to offer our members warm, nutritious meals is priceless. Sodexo’s generosity knows no bounds and is one of our most pro-active partners all year round. However, this particular contribution couldn’t have landed at a better time for members and we can’t thank them enough.” 
 
In the UK & Ireland, the Sodexo Stop Hunger Foundation collaborates with national and local charity partners to donate time, skills and money to address food insecurity and its root causes. The Foundation also focuses on empowering women, recognising their crucial role in eliminating hunger. 
 
Stop Hunger is an employee-led Sodexo initiative active in over 60countries around the world. Thanks to the financial support of Sodexo, 100% of the donations made to Stop Hunger go directly to financing activities and sustainable solutions for disadvantaged communities to exit food insecurity. In 2025, the Foundation will celebrate its 20th anniversary. 
 
Stop Hunger’s mission, including fundraising and volunteering efforts, form part of Sodexo's Social Impact strategy, its ethical manifesto for leading the way to improve quality of life for society and our planet. The Foundation's work contributes to Sodexo’s global 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. 

William Murray partners with INTERNORGA and LOTTMANN Communications to attract more UK visitors #

William Murray PR & Marketing and the German agency LOTTMANN Communications are working together to support INTERNORGA’s international efforts, with a particular focus on engaging more UK visitors and exhibitors for the 2025 showcase.
With its new theme, ‘Where trends take off,’ INTERNORGA is set to take place from 14 to 18 March 2025 in Hamburg, Germany, offering unparalleled opportunities for the industry to connect, innovate, and grow.

The event, which draws over 80,000 visitors and 1,200 exhibitors from more than 30 countries, has become a vital hub for British professionals seeking to tap into global trends, discover the latest innovations, and expand their international network. As Europe’s leading trade fair for the foodservice and hospitality industry since 1921, INTERNORGA continues to attract growing interest from the UK.
 
Matthias Balz, Director of INTERNORGA said: "We’re thrilled to be partnering with William Murray to engage more UK visitors and exhibitors for the 2025 showcase. INTERNORGA is where trends take off, and we’re excited to invite UK businesses to join us in shaping the future of foodservice and hospitality.

“This collaboration underscores our commitment to providing British professionals with the inspiration, innovation, and connections they need to succeed in an increasingly competitive global market."
 
Anita Murray, CEO of William Murray said: “Partnering with INTERNORGA allows us to help UK businesses unlock the value of this incredible showcase.

“We look forward to bringing more British exhibitors and visitors to Hamburg, ensuring they don’t miss out on the opportunity to connect with international markets, gain insights into emerging trends, and future-proof their operations."
 
Anja Lottmann, Founder and Managing Director of LOTTMANN Communications, added: “INTERNORGA is a unique event that brings together the best of the international foodservice industry. We’re proud to support its outreach efforts in collaboration with William Murray and look forward to strengthening the connection between Hamburg and the UK foodservice market.”

INTERNORGA 2025 will include a diverse supporting programme, fuelled by the infectious energy and passion that drives trends forward. With its reputation for high visitor satisfaction and a recommendation rate of 95%, INTERNORGA is a proven driver of business success in Europe.  
 
For more information, visit https://www.williammurray.co.uk/

Elior welcomes Indian executive chefs to UK through Chef Exchange Program #

Leading contract caterers Elior UK collaborated with Elior India to welcome two of their top chefs to the UK, as part of their Chef Exchange Program. The initiative is designed to help showcase diverse and vibrant flavours from abroad, bringing authentic regional dishes to Elior’s clients through a transfer of knowledge and skills.

Shivaraja Ningappa, site chef and Elior culinary champion, and Anthony Anandakumar, leading executive chef, presented their award-winning concept ‘Zest & Zeera’ at a number of Elior UK’s client sites. They delivered over 300 covers as guests savoured India’s rich culinary heritage - from aromatic dishes such as moringa quinoa khichdi, tandoori spiced broccoli, and coastal Malabar prawn curry, to decadent jackfruit desserts. Further to these experiences, the chefs engaged with Elior’s culinary teams as a knowledge transfer exercise, allowing for an authentic, hands-on experience with these cuisines that can be then delivered at Elior’s sites across the country.

To give the Indian guests of honour a taste for the British culinary landscape, a trip to The Universal Cookery & Food Festival was provided, where they connected with local farmers, growers, and suppliers, as well as some of the industry's top chefs and experts. 

Shivaraja Ningappa, site chef and winner of Elior India’s culinary competition said “It was an incredible experience getting to share our culture and cuisine with such an open and willing audience. We received wonderful feedback and fed many happy customers across our time in the country. Being able to learn, share and experience is such a vital part of being a chef, and the reception we received here was very rewarding.”

Anthony Anandakumar, executive chef added “Indian culture and cuisine is such a bright and celebratory thing, and being able to share that with a whole new culture and country was incredibly exciting. Witnessing people try dishes that we created for the very first time can be a nervy experience but everyone was so open and willing to try and even cook themselves. I couldn’t ask for more than that.”

Peter Joyner, director of food at Elior UK said “The Chef Exchange Program is a wonderful way to bring the global arms of our Elior team under one roof. To experience and help capture the vibrancy of this food being created was an absolute pleasure. Watching knowledge being transferred in real time, helping to craft beautiful and interesting food, is something really special. We’re now leveraging Elior’s global relationships to help give clients something they can’t simply find on the high street. It’s a very exciting time.”

Sodexo to offer guaranteed interviews to ex- offenders #

Sodexo, which employs more than 30,000 people in the UK and Ireland, has announced a significant milestone in its commitment to social mobility by introducing guaranteed job interviews for people with criminal convictions as part of its Starting Fresh programme. 
 
Applicants with a disclosed criminal conviction who meet the job criteria and pass the required screening will now be guaranteed an interview, giving them a vital opportunity to re-enter the workforce and rebuild their lives.
 
Several Sodexo sites have already embraced this initiative, successfully hiring individuals into a variety of roles across its food services and facilities management business and seeing the benefits first-hand. The organisation’s Frontline Talent Acquisition team is working closely with hiring managers to ensure the process is adapted to the unique needs and safeguarding requirements of each site. 
 
Sodexo’s Starting Fresh programme was created to support more employers in proactively recruiting trained and qualified prison-leavers – from any prison, not just the six prisons operated by Sodexo.  
 
In the last year, Sodexo’s Prison Employment Leads have placed more than 700 prison-leavers into sustainable employment in industries such as retail, hospitality and construction.  
 
During the year to date, Sodexo has employed 96 people with disclosed criminal convictions, with a third of these hires coming through the Starting Fresh programme – meaning Sodexo has employed them directly through one of its prisons within six weeks of release.  
 
Sodexo is keen to be clear though that it is a ‘Ban the Box’ employer – only requiring disclosure where vetting is necessary for the role – and, as such, will never know the full true number of people with criminal convictions recruited into the business.
 
Tony Simpson, Justice Chief Operating Officer, Sodexo UK & Ireland said: “Sodexo currently operates six prisons, and we see first-hand the transformative power of meaningful employment for individuals with criminal convictions. Gainful employment not only reduces reoffending but also delivers immense value to businesses and the communities they serve.  
  
“We are determined to help improve outcomes for people leaving prison by creating opportunities that allow them to rebuild their lives. Initiatives like Starting Fresh demonstrate our commitment to driving change and making a real difference where it matters most.” 
 
Mark Goodyer, HR Director, Sodexo UK & Ireland added: "At Sodexo, we believe in the power of second chances and the untapped potential within every individual, where all can belong, act and thrive. By guaranteeing interviews for people with disclosed criminal convictions, we are not just opening doors to employment within our business but also breaking down barriers to opportunity. This initiative reflects our commitment to fostering a diverse and inclusive workforce while making a meaningful impact on individuals, businesses, and communities alike.” 
 
Sodexo, which has been running prisons in the UK for 30 years, continues to expand Starting Fresh beyond its own organisation by collaborating with prisons (including those not operated by Sodexo), businesses and more than 20 external partners, including The New Futures Network, The Oswin Project, Clean Sheet, Novus Works and The Purpose Coalition. These collaborations aim to remove barriers to employment and support reintegration into communities 
 
Through partnerships with New Futures Network, Sodexo has also streamlined recruitment pathways between prisons—both Sodexo-operated and others—and its business. To amplify its impact, Sodexo created a toolkit for Members of Parliament, equipping them with resources to encourage businesses in their constituencies to consider hiring ex-offenders and to assist constituents with criminal records in finding employment. 
 
Earlier this year, Sodexo launched an employer toolkit, encouraging other businesses to tap into the potential of this under-utilised workforce and contribute to creating a fairer society.  

GARDEN GOURMET launches on Harvester and Butlin’s menus to offer consumers more choices when eating out #

GARDEN GOURMET Sensational Vegan Pulled Fillet has launched on the menus of both Harvester and Butlin’s, offering consumers more flexible choices when eating out of home.
 
This year, statistics show that 14% of the UK population identify as vegan, vegetarian, or pescatarian, while an additional 13% follow a flexitarian diet*. These new menu launches cater to the growing demand for plant-based options, offering greater variety for flexitarians, those already committed to a meat-free lifestyle, and individuals looking to reduce their meat consumption or explore plant-based eating. By offering flavourful and diverse alternatives, these menu options provide diners with more flexible choices.
 
At Harvester, the GARDEN GOURMET Sensational Vegan Pulled Fillet is a key addition to their revamped menu, offering a range of flexible options for customers. The Pulled Fillet is now available in their tacos, flatbreads, and balanced bowls, alongside other protein options such as chargrilled chicken and rump steak, giving diners the freedom to tailor their meal based on their dietary preferences—whether they prefer traditional meats or are exploring plant-based alternatives.
 
Butlin’s has also embraced the GARDEN GOURMET Sensational Vegan Pulled Fillet in their Chinese Noodle Soup, offering guests a plant-based protein that enhances the texture and flavour of this beloved dish. Additionally, Butlin’s has made a significant operational change, by switching to MAGGI® Béchamel Sauce by Nestlé Professional across all their resorts.
 
Greg Kusmierski, Senior Kitchen Manager, Buffet restaurants said: “We’re always looking for ways to improve the dining experience for our guests, and the introduction of GARDEN GOURMET Pulled Fillet is a fantastic addition to our menu. It’s a delicious plant-based protein that fits perfectly into our Chinese Noodle Soup and adds a great texture and taste. We want to cater to a range of dietary needs, and the Pulled Fillet allows us to do just that.
 
“In addition to adding this new ingredient, we’ve also made the decision to switch exclusively to MAGGI Béchamel Sauce. We chose MAGGI because it offers better flavour, superior quality, and is more efficient to use in our kitchens. We’ve rolled this out across a variety of dishes, including lasagnes, pies, and cauliflower cheese, and it has been a huge success with both our chefs and guests, ensuring that we’re offering the best possible dining experience for everyone.”
 
Head Chef to Elliott Tibbins Food Development Manager at Harvester said: “We’re constantly striving to offer our customers more variety and cater to a wide range of dietary preferences. With the introduction of GARDEN GOURMET Pulled Fillet on our menu, we’re able to provide a high-quality, plant-based option that appeals to both meat-free and flexitarian consumers.
 
“What’s great about the Pulled Fillet is its versatility—it can be enjoyed in so many ways, whether in tacos, flatbreads, or our popular balanced bowls. We know that more and more people are looking for, meat-free alternatives, and this addition allows us to offer something for everyone without compromising on taste.”
 
Kate Edley, lead brand & category for savoury food & plant-based at Nestlé Professional UK&I said: “We’re thrilled to see the continued success of GARDEN GOURMET Pulled Fillet across different dining platforms. Following the positive reception of our plant-based products in wraps, kebabs, and even well-known brands like Starbucks and German Doner Kebab, it’s exciting to now be part of the menus at Harvester and Butlin’s.
 
“The versatility of our Pulled Fillet means that it fits seamlessly into a variety of dishes, from tacos to balanced bowls and soups, giving chefs the flexibility to create new flavourful, meals. 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.”
 
GARDEN GOURMET Sensational™ Vegan Pulled Fillet is both rich in protein and a source of fibre, offering a versatile choice for vegetarian and vegans.
 
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 available from Bidfood, product code 16751 & Brakes 151880.

Gather & Gather UK awarded Great Place to Work Certification #

Gather & Gather UK is officially a Great Place to Work! The workplace caterer has been awarded Great Place to Work Certification, an accolade based entirely on feedback about the Gather & Gather workplace experience from the people who know it best – its employees.

The Great Place to Work Certification recognises employers dedicated to creating a consistent, outstanding employee experience. It signals that a business has created a company culture that its people love, and a work environment that fosters trust, fairness, respect and camaraderie.

Clare Bacchus, Managing Director for Gather & Gather, said: “We’re thrilled to have achieved the Great Place to Work Certification. It’s a fantastic endorsement of our culture and people initiatives – but most importantly it celebrates our brilliant people and tells us that Gather & Gather has created a culture that they love to be a part of.

“Engagement with our people has always been important to our business. We regularly ask them how they are feeling about a wide range of topics, from benefits and wellbeing to learning and development, and use their feedback to inspire positive action. It really is a two-way conversation, and every single team member has played a part in creating our Great Place to Work culture. A big thank you to everyone! I can’t wait to see the celebrations of our on-site and office teams as we share in our success together."

Dorya Djebbar, Head of People Operations for Gather & Gather, added: “This isn’t the end of our culture journey by any means. We value the feedback we get from our people, and we will continue to listen and understand what they are telling us, and proactively respond to ensure our culture evolves and continues to have a positive impact on everyone.”

Gather & Gather’s commitment to creating a great workplace culture reflects the value it places on its people, as well as its objective to attract and retain the best talent and positively promote hospitality careers. It understands the importance of supporting people at every stage of their employee journey and in achieving a good work/life balance. It does this, for example, through enhanced family friendly policies, wellbeing programmes, and boosted benefits, including additional paid holiday days for birthdays and long service and end-of-year gifts.

Training and learning and development opportunities are also pivotal to Gather & Gather’s culture. Its teams benefit from the Gather & Grow roadshow, launched as a direct result of feedback, that travels the UK to promote development opportunities from apprenticeships to learning programmes, and celebrates team successes in this area. Competitions such as Chef of the Year and Barista of the Year also encourage team members to build their skills and push the boundaries of their creativity and flair.

Teams across Gather & Gather UK will celebrate their Great Place to Work success with gifts and events throughout the coming weeks.

The Great Place to Work certification process includes a benchmark study in the form of an employee survey (the Trust Index), as well as a culture audit. This provides an in-depth analysis of the employee experience, with organisations with an overall Trust Index score of 65% or higher becoming Great Place to Work certified. Gather & Gather is proud to have achieved a score of 71%.

Importantly, the certification process provides valuable information about the current state of the workplace culture, enabling business leaders to understand the feedback from its people and positively develop the culture further.

Lexington Catering supports The Genie’s Wish Charity for annual ‘Wishmas’ party at Hamleys of London #

Leading B&I contract caterer Lexington Catering provided delicious festive treats and refreshments for children and families at the London landmark toyshop.
 
Lexington served homemade snacks and festive sweet treats, as well as a selection of soft drinks to over 350 wish beneficiaries and supporters. Lexington is now in its tenth year of supporting charitable giving for The Genie’s Wish charity.
 
The Genie’s Wish charity’s annual 'Wishmas' party is a special event designed to offer children a break from their daily life stresses with a special Christmas experience at London’s oldest toy shop. During this event, Genie’s Wish beneficiaries have exclusive access to Hamleys, with volunteers dressed in costumes, a Disney princess brigade, and a festive singalong.
 
The Genie's Wish enhances the lives of people with a terminal illness or living with a life-limiting condition, from birth to age 40, as well as young carers aged five to 18. The Genie’s Wish gives children, along with their families, respite by providing them with a life-changing wish, experience, or ongoing opportunity.  
 
Martin Neal and Katie Jones, co-founders of The Genie’s Wish, said: "We feel extremely lucky to be continually supported by Dang Pham and the team at Lexington Catering and cannot thank them enough for their support at our Wishmas party.
 
“Lexington’s delicious treats and refreshments enhanced our festive celebration, and everyone commented on the quality of the food. Thank you for making our event even more enjoyable.”
 
Jon Lilley, group development chef at Lexington Catering, commented: “We love supporting the great work that The Genie’s Wish charity does and its Wishmas event is something we look forward to being involved in each year. It is a magical celebration and such a joy to see so many deserving children and young adults enjoying themselves.”

Notpla is helping food traders at Winter Wonderland to eliminate single-use plastics across the iconic Hyde Park fair. #

This year, Notpla is helping food traders at Winter Wonderland to eliminate single-use plastics across the iconic Hyde Park fair. Used by a range of the event's food stalls, from The Duck Shed and Masa - Fresh Tacos, vendors are embracing the switch to the first and only government-validated plastic-free packaging, serving customers food in Notpla's seaweed-coated packaging.

The holidays are one of the busiest times for foodservice and a time when plastic waste often spikes. With an estimated 3 million people visiting Winter Wonderland in 2024, the potential for plastic waste reduction is vast thanks to operators making the switch to Notpla.

This year alone, Notpla have replaced over 11 million units of single-use plastic and are on track to ramp this up to over 100 million units annually by 2026. Thanks to an innovative seaweed coating, all of Notpla's products are 100% natural and are designed to be home-composted or recycled, leaving no harmful residues in the environment and creating a regenerative solution. Notpla's use at Winter Wonderland comes following a string of high-profile venues making the transition from bioplastics and plastic packaging solutions, working with major events like the BRIT Awards, UEFA Championships, Wimbledon Championships and London Marathon to reduce plastic waste.

Renowned executive chef joins The Murrayfield Experience to elevate culinary offering #

The Murrayfield Experience, bespoke, world-class hospitality and events brand for Scottish Gas Murrayfield, and a joint venture between contract caterer Elior UK and Scottish Rugby, has appointed renowned culinary expert Stuart Fraser as its new executive chef. His appointment marks a significant milestone in the stadium’s culinary journey drawing on Fraser’s catering career spanning over 30 years.

With a diverse career history, previously holding positions such as senior banqueting chef and executive head chef at the Old Course Hotel in St Andrews, and head chef at Genting Casinos and Lindisfarne Hotels, Fraser is set to take The Murrayfield Experience to new heights. In his new role, Fraser is poised to elevate modern culinary excellence across rugby matches, concerts, corporate, private and charity events curating world-class dining experiences as well as tailored signature ‘Murrayfield dishes’.

Fraser’s future vision is aligned with the Scottish Gas Murrayfield’s commitment to growth and excellence. Seasonal, locally sourced ingredients and food provenance will be at the heart of Fraser’s strategy. Fraser will head up a team of up to 100 chefs on match days and during concerts.

Beginning his career as a humble kitchen porter, Fraser quickly rose through the ranks in line with his commitment to his core values: hard work, teamwork, and unwavering dedication to excellence.

Expressing his enthusiasm for this new chapter, Stuart Fraser, executive chef, The Murrayfield Experience said: "Scottish Gas Murrayfield is iconic and known worldwide, and I’m excited to lead the culinary offering into a new chapter creating bespoke event menus with a focus on working with local Scottish providers. We have many exciting new opportunities lined up for guests to experience the great warm welcome, food, and hospitality that The Murrayfield Experience has to offer."

Natalaigh Taylor, head of marketing at The Murrayfield Experience, added: “Welcoming Stuart to The Murrayfield Experience is a beacon for the new and improved offering we have here at Scottish Gas Murrayfield Stadium. Stuart’s commitment to excellence, and his ability to curate innovative dishes combined with his passion for team development will transform the hospitality experience our guests receive. We are thrilled to have him at the heart of our team."

The Murrayfield Experience is a bespoke, world-class hospitality and events brand enabling Scottish Gas Murrayfield stadium to offer a wider range of tailored services for events of all sizes. The Murrayfield Experience positions this iconic venue as a year-round destination. From match days as the home of Scottish Rugby, to concerts, entertainment and private functions, this new hospitality brand sets the standard for a premier venue that caters to all.

CFSP latest: brand new venue, familiar face #

Electrolux Professional hosts CFSP course, led by Keith Warren

The latest CFSP (Certified Food Service Professional) course ran at a brand new venue, but was led by a familiar face.  The new venue was the Electrolux Professional Center of Excellence in Luton, while the familiar face was FEA’s former CE, Keith Warren CFSP. 

Speaking of the new venue, Warren said, “The Electrolux Professional site provided the perfect opportunity for me to point out aspects of the equipment that we were discussing, with the wide range of cooking, refrigeration, accelerated cooking, warewashing and other products on display in the showroom.  When we got to cook-chill, the Electrolux chef, Stuart Flint CFSP, was able to give a short practical demonstration of equipment.”  

The appeal of the course was reflected in the wide spread of occupations of the students on this occasion, including service staff, designers, a leisure sector consultant, sales personnel, customer support and specifiers. 

Paul Wright CFSP, marketing manager UK & Ireland, Electrolux Professional, said, “It was a pleasure to host the course and welcome delegates here.  Speaking personally, doing CFSP helped me massively in getting a better understanding of how the foodservice industry operates.” 

With more than 700 graduates in the UK alone, the CFSP programme has established itself as the benchmark for developing and recognising knowledge within the foodservice sector.  Developed by FEA in conjunction with NAFEM in the USA, no other course delivers the insight and understanding of the systems and processes that make the foodservice industry tick.  The breadth of the course makes it equally relevant to foodservice operators, equipment manufacturers, service providers, dealers and consultants.
CFSP is also recognised internationally, with programmes running in the USA, Australia, UEA, Sweden and Italy, and significant interest in other European countries.   

“The more we do to establish common knowledge across the industry, the more effective our sector will be,” says Warren.  “Clear understanding leads to better decisions, whether you are an operator choosing equipment or a supplier offering advice.”

CFSP is recognised by the Continuing Professional Development Certification Service and officially CPD certified.  Students must complete a workbook (equivalent to around 30 hours of study) and then attend a one-day seminar followed by a three hour exam.  For businesses, CFSP is a way to raise the professionalism and morale of the workforce, giving individuals the knowledge to improve understanding and performance while boosting their self-esteem.  For the individual, CFSP is a powerful, CV-enhancing piece of training. 

Graduates who successfully completed this latest course will have their certificates presented at an awards ceremony during the HRC exhibition in March.  Anyone interested in finding out more about CFSP can visit www.cfsp.org.uk or email jocelyn.shawyer@fea.org.uk. 

CFSP is run by FEA.  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