Medirest continues long standing partnership with Sherwood Forest Hospitals NHS Foundation Trust #

Medirest, Compass Group UK & Ireland’s healthcare sector, has signed a new contract with Sherwood Forest Hospital Trust delivering a range of services across three hospitals.

Sherwood Forest Hospitals NHS Foundation Trust was formed in 2001 and gained Foundation Trust status in 2007. It runs three hospitals in Nottinghamshire - King's Mill Hospital, Newark Hospital and Mansfield Community Hospital. It covers 500,000 people across the community and employs over 6,000 people.

Having worked together since 2007, the services have now grown in terms of nature and scale, covering cleaning, catering, portering, switchboard, car parking, security and transport. Medirest employs 700 people within these three hospital sites.

The Trust has chosen to continue working with Medirest, as they have an established partnership, which will continue to deliver in terms of quality service, value and sustainability.

For patient catering, Medirest will continue using Steamplicity – the innovative catering solution that provides patients with nutritious meals. The new menu consists of over 30 options, including 40% vegetarian or vegan and a range of allergen free options. The system offers flexibility, with meals being steam cooked in just minutes at ward level, maintaining taste and nutrition.

The partnership has implemented the National Standards of Cleanliness and the team will continue to provide cleaning services, utilising their a+ cleaning solution, decontamination services and a rapid response team supporting in delivering the highest possible infection control and prevention practices. In 2021, Medirest introduced two robots, to support the cleaning teams with open spaces and repetitive cleaning jobs. Compass will also continue to deliver retail offers, including a Costa Coffee outlet, which serves its familiar high street offer to staff, visitors and patients. 

Earlier this year, Sherwood Forest Hospitals NHS Foundation Trust received Patient-Led Assessment of the Care Environment (PLACE) results that exceeds the NHS national average in all areas. The Trust scored top marks for condition, appearance, and maintenance across its three hospital sites, while Newark Hospital and Mansfield Community Hospital scored 100% for cleanliness with King’s Mill at 99.8%. The organisation’s food scored over 95%.

Mark Jackson, Director of Estates and Facilities, Sherwood Forest Hospitals NHS Foundation Trust said: “We have worked with Medirest for 17 years and over this time our partnership has grown, so that we work side by side to offer patients, visitors and staff a quality experience. During the pandemic, we truly became one team and our partnership approach was solidified.”

Russell Blake, Managing Director, Healthcare - Compass Group UK & Ireland commented: “Our new contract with Sherwood, is testament to our brilliant partnership and the teams that work together across the Trust. I am proud of our local Medirest Healthcare Team at Sherwood Hospitals for the remarkable services they provide to the Trust and its patients.”

Sodexo and Bruntwood SciTech celebrate Change Please Academy success #

Sodexo and ​Bruntwood SciTech, a client of Sodexo’s Corporate Services division, hosted a celebration day to mark the success of its Change Please Academy at Manchester Science Park.  

Change Please is an award-winning social enterprise that aims to end homelessness through the power of employment and great tasting coffee. By reinvesting 100% of its profits into training individuals as baristas, providing them with housing, therapy and onward employment opportunities, Change Please has demonstrated a tangible impact on communities.  

Sodexo partnered with Change Please in 2017 and today its coffee is served at a multitude of Sodexo client sites.   

The celebration held on Friday 17 January, showcased the achievements of the ​​seven individuals who have participated in the programme, providing them with the skills, confidence and support to transform their lives.  

On the day, graduates and partners, including Sodexo UK & Ireland’s Director of Social Impact, Angela Halliday, shared powerful stories, highlighting the programme’s success in creating meaningful change.   

In April 2023 Sodexo and Bruntwood SciTech launched the Change Please Academy at Manchester Science Park. Seven individuals from the local community, experiencing homelessness, are presently on placement, or have completed their training as baristas through the academy.  

The success of the Manchester academy has inspired Bruntwood ​SciTech ​and Change Please to explore opportunities to replicate the model at other sites, furthering its commitment to empowering local communities.  

Bethany Adam, Head of Purpose and Impact for Bruntwood SciTech, said: “It’s been fantastic to see the Change Please Academy going from strength to strength at Manchester Science Park. The programme now supports local people into employment, perfectly aligning Bruntwood SciTech's commitment to supporting local communities, socially and economically. Our team is thrilled to be involved in a project with such a positive impact."  

Ken Love, Managing Director of Change Please, added: “This celebration highlights the incredible impact the Change Please Academy has had on individuals’ lives. At Manchester Science Park, we’ve seen people regain their confidence, develop valuable skills, and take the first steps toward a brighter future. This partnership with Sodexo and Bruntwood SciTech is a shining example of how collaboration can create meaningful change, and we’re excited about the potential to replicate this success at other sites across the UK.”  

The partnership with Change Please is just one example of Sodexo’s commitment to driving social impact across the communities it serves. Through its Social Impact Pledge Sodexo has committed to do all it can to actively promote social mobility across its business and support disadvantaged groups in finding employment opportunities.  

Angela Halliday, Director of Social Impact, Sodexo UK & Ireland added: “We are delighted to see the positive impact of the Change Please Academy at Bruntwood SciTech’s Manchester Science Park. As a purpose led business, we are proud to work with Change Please and support it in its mission to tackle homelessness through providing meaningful employment opportunities and positively contributing to society and improving the communities in which we live and ​​work.”  

During the celebration day two of the individuals who have been through the academy were present. A case study on one of these can be found ​​below.  

Sodexo’s Corporate Services business delivers workplace services, facilities management and food services to some of the world’s most recognisable brands. Its teams have expertise operating across a range of different environments in the corporate sector, including headquarters, regional offices, data centres, manufacturing centres and research and development hubs, in sectors as diverse as professional services, financial services, pharmaceuticals, media and technology.  

Case Study: meet one of the trainees:  

Ibithaj is a Change Please graduate and refugee from Sudan. She is a former teacher who fled her country and experienced homelessness upon arriving in the UK. With support from Manchester City Council and the Mustard Tree, she found stability and enrolled in community and ESOL classes.  

She completed a 12-week placement at Manchester Science Park, gaining confidence and new skills through the Change Please programme. She now actively volunteers at the Mustard Tree, utilising her barista skills in their cafe.  

Ibtihaj, added: “The training with Change Please was great, I had a lot of fun. It helped me with my language and working at Manchester Science Park’s cafe allowed me to meet new people and the team made it very easy for me, I would recommend it.”  

The Cuisine Centre Launches its Moreish Frozen Food Offer #

Compass One’s Cuisine Centre has announced the launch of Moreish – a high-quality, nutritious frozen range, which locks in flavour and can cut waste. Moreish offers a comprehensive menu of over 100 options, including main meals and side dishes creating choice for patients, clients and customers.
 
Expertly created by the Cuisine Centre’s Chefs and approved by Dietitians, each new product is shaped to incorporate patient and client feedback, food trends and innovation. Moreish offers a wide range of multiportion dishes, to support flexibility for end customers. Meals include traditional favourites like their tender beef roast dinner with herb-buttered vegetables to exciting, authentic flavours such as peri peri chicken and chickpea and sweet potato curry. 40% of the main courses and soups are vegetarian or vegan, plus it covers a range of dietary requirements. All meet the nutrition criteria in the British Dietetic Association’s Nutrition and Hydration Digest, which sets industry standards.
 
The Moreish offer is made to maintain taste, quality and nutrition as they are cooked from frozen. Alongside this, the meals improve everyday kitchen pressures, by supporting any potential existing food offers, streamlining cooking, storage and serving.
 
Moreish has been trialled in hospitals and is now available for a range of settings including healthcare, care and residential homes and workplaces throughout the UK.
 
The Cuisine Centre serves 12 million meals per year. The facilities are accredited by the British Retail Consortium Global Standards.
 
Greg Harrison, MD, The Cuisine Centre commented: “We have listened to the market and wanted to launch a frozen meal option for our clients and customers. Frozen meals are a great alternative to our fresh cooked system - we know that they provide even greater flexibility, whilst still maintaining choice, quality, convenience and taste. I am looking forward to delivering the Moreish range across our estate moving forward and providing another option in addition to Steamplicity and chilled plated ranges.”
 
Maxine Cartz, Dietitian, Healthcare – Compass Group UK & Ireland said: “We have been working to create the Moreish range, with a focus on maintaining nutritional value and taste. It’s also important that we cater for a range of dietary needs, so I am pleased we’re providing good quality meals that will tempt our customers, but that also meet a range of special dietary requirements. Working alongside our New Product team and Chefs, we have created a great offer that we’re very proud of.”
 

FEA welcomes UK’s new Pan-Pacific Partnership trading deal #

FEA provided vital insight to the government throughout the negotiation process

FEA has welcomed the new Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) which creates important new trade relationships between the UK and countries in the Pacific region.  The Association has been providing information and feedback to the UK Government’s Department of Business and Trade (DBT) throughout the negotiation process, ensuring that the expertise and interests of FEA members were taken into account and helping to create an agreement that improves trading conditions.

The government has prepared a range of resources designed to provide guidance for businesses on how to utilise CPTPP and has asked FEA to promote these to members and the foodservice equipment industry at large. There are over 70 guidance documents covering tariff reductions, business mobility and rules of origin along with sector specific information and documents covering commercial opportunities available within these markets. Alongside these the government has created an online tool providing information about the rules for exporting to specific countries, as well as an import duty/tariff checker and a tool for checking the availability of tariff rate quotas.

“FEA has an ongoing relationship with HM Government departments including the Department of Business & Trade (DBT), and we have been pleased to see this new trade agreement materialise,” says John Cunningham, chief executive of FEA. “DBT regularly seeks advice and input from FEA about the trading challenges that the foodservice equipment sector faces. FEA, supported by our members, has provided some critical input about our experiences of international trade that has helped DBT to negotiate these improved terms.”

The CPTPP entered into force between the UK and Japan, Singapore, New Zealand, Chile, Peru, Malaysia, Vietnam and Brunei on 15th December 2024.   Australia entered into force on 24th December 2024. Canada and Mexico have yet to ratify the UK’s accession to CPTPP, so the agreement will not currently apply to those countries.

“We are delighted that the government has achieved a wide agreement to join the Pan-Pacific Partnership,” says John. “It covers some markets that are extremely important to FEA members.  The improved tariffs and support for exports will help UK manufacturers become more competitive in these markets, which will be particularly welcome given the challenges facing the UK economy.”

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 

White Oaks appoints Business Director and relaunches with clear vision to support the sector #

White Oaks, the senior living division of Compass Group UK & Ireland, has appointed Laura Tighe as its Business Director. This comes as the team relaunch the offer, with a clear vision that encapsulates consistent high-quality food and services, with dedicated expertise.
Laura will take on responsibility for overseeing the strategy and operations across White Oaks. She joins from the position of Managing Director at Caterplus, with a wealth of experience and knowledge from 25 years working within foodservice. Over the last seven years, Laura has focused on, and developed a true passion for, supporting the Healthcare and Senior Living sectors - which drives her work with teams and clients.

Laura joins the wider team which includes Helen Ream, in her role as Dietitian and Lee Newton, as Business Development Director.
The White Oaks offer has relaunched, with an approach that spans catering and facilities management for Residential and Nursing Homes through to Assisted Living and Retirement Living. In each area, the team creates food and service offers that are developed to meet the specific meal requirements of residents and tenants, offering quality, choice and flexibility throughout the day in a home from home environment.

The White Oaks offer is based on four key principles:

Corporate & Socially Responsible 
White Oaks is committed to supporting people and the local communities it operates in, working in a sustainable way in line with the wider business’ Our Social Promise – positively impacting one million lives by 2030; Our Climate Promise – reaching climate Net Zero by 2030; and Our Health and Wellbeing Promise – encouraging healthy eating and supporting mental wellbeing.

Innovation & Added Value
The offers are based on meeting differing requirements across the older generation to enrich the lives of residents through technology and driving innovations. This is enhancing elements of care such as social interaction amongst residents to tackle isolation.

Safety & Wellbeing
The White Oaks team are trained with safety and wellbeing as their top priority, to ensure that every person has their specific needs catered for.

People
White Oaks is committed to creating a culture that develops, supports and empowers its colleagues to deliver the best possible service for residents.

Laura Tighe, Business Director for White Oaks said: “Our team has wide ranging expertise that brings quality, experience and knowledge within our field. Our clients rely on us to understand their needs and create truly meaningful services and experiences, that will enrich the lives of the people we serve. I am proud to relaunch White Oaks, bringing to life an exciting proposition with a clear strategy of what we offer to our clients and residents.”

Russell Blake, Managing Director, Healthcare – Compass Group UK & Ireland: “It is great to welcome Laura to our White Oaks team. She brings with her experience and skills that will help drive our White Oaks offer forward and deliver high standards in partnership with our clients in this space.”
 
White Oaks - White Oaks

KPIs improve led by stronger consumer sentiment #

Latest insights from the Lumina Intelligence’s Eating and Drinking Out Panel reveal market penetration has increased +2.4ppts to 59.9%, led by improvements to consumer confidence. Average frequency increased by +7.1% as consumers enjoyed additional festive socialising out of home.

These festive occasions have driven channel share: pubs & bars and QSR increased theirs by +1.3ppts and +0.9ppts, as consumers prioritised wet-led celebrations and quick snacking (+0.7ppts) at QSR’s on journeys home. Drink grows by +0.4ppts as consumers favour pubs and bars as the location for festive socialising over more luxurious venues.

Of the top ten dishes, ice cream/sorbet has overtaken salad for seventh place in December, showing consumers desire for indulgence during this period. Burgers also saw a strong growth (+1ppts) driven by an increase in pub and bar occasions and inclusion of burgers on festive menu offerings.

Nuffield Health extends long-term partnership with Sodexo to 2033 with a focus on sustainability #

Nuffield Health has chosen to retain Sodexo UK and Ireland for its food services for an additional five years from 2028. This follows a five-year contract extension awarded in 2023. 
 
The partnership between Nuffield Health and Sodexo spans 17 years, during which Sodexo has delivered patient and staff dining across all 37 Nuffield Health hospitals. 
 
With an annual contract value of £19 million, this renewal reinforces Sodexo's commitment to delivering tasty, nutritious meals and supporting Nuffield Health's mission to build a healthier, stronger nation.  
 
Sustainability is central to the partnership between Sodexo and Nuffield Health. Both organisations are committed to helping patients and staff develop healthy eating habits and lifestyles with minimal environmental impact. The Autumn/Winter menu reflects this focus, prioritising sustainable eating and plant-based options. Changes include replacing meats that are high in fat and cholesterol with leaner meats in the mains and grill sections, increasing the availability of high-quality, plant-based protein, including in blended dishes like beef and lentil lasagne, and moving vegan and vegetarian dishes to the top of the menu to encourage and expand patient choices. 
 
Looking ahead, Sodexo and Nuffield Health are partnering with Greener by Default, a not-for-profit organisation that applies behavioural science to food policy, to launch a pilot study across all 37 hospitals. This pilot, one of the largest of its kind in the UK, aims to encourage patients and staff to make more sustainable food choices while maintaining freedom of choice. Insights gained from the pilot will inform future sustainability initiatives for Sodexo’s healthcare clients. 
 
Additionally, Sodexo is calculating the carbon footprint of dishes and in collaboration with Eaternity, plans are in place to introduce carbon scoring for menus by the end of 2025, which will help Nuffield Health to achieve their carbon reduction targets and further support their sustainability goals.  
 
Since implementing Sodexo’s food waste reduction programme, WasteWatch, across Nuffield Health’s hospitals in 2020, Sodexo has reduced food waste by 36%, preventing over 51,945kg of waste. This effort has saved 362 metric tons of CO2, the equivalent of 1.2 million bathtubs of water and over 95,000 meals.  
 
Sodexo's dedication to providing nutritious dishes is reflected in its bronze accreditation from the Soil Association’s Food for Life Served Here Award, achieved across all 37 of Nuffield Health’s hospitals. The award recognises caterers who prioritise locally sourced, seasonal ingredients and meet high standards of food quality. Visitors, patients, and staff can be assured that meals served in Food for Life Served Here accredited hospitals serve a minimum of 75% freshly prepared meals using ingredients that are fresh and local. 
 
Sodexo has also enhanced the patient dining experience through its ‘Everyday’ app, allowing in-room ordering with nutritional information, ensuring patients can make the best dietary choices during their stay.  
 
Philip Leigh, CEO healthcare, Sodexo UK & Ireland, said: “We are proud to extend our long-standing partnership with Nuffield Health, continuing to support their mission of building a healthier, fitter nation. This renewal reflects our shared commitment to sustainability and delivering tasty, nutritious meals that truly make a difference for patients, staff, and visitors. We look forward to bringing further innovations to enhance the experience.” 
 
David Beresford, Chief Commercial Officer at Nuffield Health added: “We are very pleased to renew our partnership with Sodexo, a trusted provider that has been integral to delivering exceptional catering services for our patients, visitors, and staff. Over the past 17 years, Sodexo has been a highly valued partner, and our collaboration continues to thrive thanks to our shared commitment to not only ensuring our patients have meals that are high in nutrition, but also doing things in a more environmentally conscious way. 
 
“From incorporating more sustainable ingredients and plant-based alternatives, to reducing food waste by using every part of our ingredients, Sodexo has been an enthusiastic partner on our sustainability journey. Together, we are taking significant steps to advance our shared vision of creating a healthier nation.”  

Bestway enters into new long term partnership with major Convenience & Travel interchange operator, James Retail #

Following hard on the heels of news in 2024 of Penny Petroleum joining Bestway Retail with the conversion of 60 sites, and Simply Fresh re-signing on a long-term basis, Bestway Retail, part of Bestway Wholesale, has now announced a new long-term partnership with James Retail - the 40-strong, nationwide, Convenience and Travel interchange operator, owned by the hugely experienced and respected industry champion, Jonathan James.
 
Already working with the leading privately-owned neighbourhood and travel hub operator, the new agreement accelerates Bestway Retail’s strategic growth plans and sees the award-winning James Retail convert their estate to both Costcutter and Costcutter on-the-go formats.
 
Bestway Retail and James Retail have been working closely together since Bestway’s  acquisition of Conviviality Retail in 2018. The relationship has strongly developed over the last two years with James Retail placing a greater focus on the Convenience aspect of the business and utilising the Bestway Retail and Costcutter entrepreneurial brands and associated supply chains.
 
11 of James Retail’s sites have been successfully converted to the Costcutter brand, including the site in Lymm in Warrington, Cheshire which has since recorded a sales increase of +20%.
 
Jonathan James, owner of James Retail, said:       
"We are delighted to be entering a new and exciting phase of our long-term partnership with the Bestway Retail and Costcutter team. We have already seen impressive sales uplift from the stores we have converted to the Costcutter brand, and we look forward to enjoying more success as we convert more of our convenience stores this year.

“The Costcutter brand is a hugely recognised convenience brand that shoppers recognise, trust, and have confidence in. Its grocery convenience offer is able to meet shoppers’ needs across all of their shopping missions.”

Jamie Davison, Retail Director for Bestway Retail, commented:
“Having known Jonathan and Mark Titterton (Managing Director of James Retail), for many years and having thoroughly enjoyed working with them and their dynamic team over the last two years, we’re delighted to have successfully demonstrated that we are best placed to partner with them as they embark on the next phase of their business evolution which underpins their ambitious growth plans”.
 
“The sites which have already converted to Costcutter have seen a sustained minimum 15% increase in weekly sales and so we are confident that the conversion programme will drive strong commercial growth for James Retail and will equally be very well received by their loyal shoppers.”

Collaboration is key to closing the green gap within hospitality #

New research highlights a stark divide between larger hospitality companies and independent operators when it comes to sustainability progress, due to a lack of support. While 76% of leaders from larger companies believe their initiatives have significantly reduced their carbon footprint, only 31% of independents feel the same.
 
There is also a clear call for increased government support to help hospitality businesses achieve their sustainability goals, as nearly three quarters (73%) of industry leaders agree grants and subsidies are essential to accelerate progress.  
 
The report from leading foodservice technology provider, Nutritics and hospitality data and insights consultancy CGA by NIQ, Sustainability Matters: What hospitality leaders are planning, surveyed hospitality leaders, an in-depth analysis of sustainability in hospitality establishing what leaders of the sector think about this urgent issue.
 
The gap stems not from lack of commitment but from differing levels of resources – despite dedication to sustainability, independent businesses often struggle without external support to implement impactful changes.
 
Dubbed the ‘green gap’, the report also marked a difference in employee engagement with sustainability, with larger companies twice as a likely as independents to feel they have succeeded in fostering employee involvement. The poll of CEOs, MDs, chairs and other bosses from across the sector, also reveals nearly half (47%) agree that staff in their business engage well with sustainability practices – rising to three quarters (75%) of those in charge of bigger businesses with 50+ sites.
 
Commenting on the findings Stephen Nolan, CEO of Nutritics, said; “Larger companies are showing confidence and making strides in sustainability, but to make hospitality truly sustainable, we cannot afford to leave independents behind. Leaders across the board agree better government support could play a transformative role in empowering businesses for change, regardless of size. The engagement gap is particularly concerning given the increasing consumer demand for sustainable practises.
 
Nolan adds: “The call for government support is loud and clear to level the playing field, yet even with the best intentions for change, this is no small feat and unlikely to happen overnight. In the meantime, its essential that we come together as an industry – sharing advice, resources, and best practices, to ensure everyone has the tools they need to make meaningful progress.”
 
Sustainability Matters: What hospitality leaders are planning is available to download on the Nutritics website and is the third annual report in the Sustainability Matters Series. Alongside the business leaders’ findings, the reports also include a look into consumer and employee attitudes towards sustainability, with the aim to deliver an exclusive and holistic analysis of the issue across the hospitality sector.

From Holland to British hospitality: Oliehoorn brings mayo magic to the UK! #

When it comes to fries, the British love theirs with ketchup or vinegar. But the Dutch? They’ve mastered the art of elevating finger food with the ultimate accompaniment: Mayonnaise. Now, Oliehoorn, the Dutch sauce experts, are bringing their decades of culinary expertise to the UK hospitality sector. With high quality, chef-crafted sauces perfected since 1981, Oliehoorn offers chefs and restaurateurs the chance to create dishes that stand out and keep diners coming back for more." Loved by Dutch chefs and diners’ palates alike, Oliehoorn’s mayonnaise isn’t just a condiment: It’s Simply Sensaucetional!

"An incredible 95% of testers raved about the bold,intense flavour of Oliehoorn’s 80% Mayonnaise—now that’s impressive!" 

In recent UK consumer blind tests, our Oliehoorn 80% Mayonnaise stole the spotlight, outshining competitors with exceptional quality, unbeatable taste, and silky-smooth texture! Their 25% oil Classic Mayonnaise is one that even fries dream of but for something truly extraordinary, Oliehoorn also offers its unforgettable Truffle Mayonnaise, adding a unique indulgent flavour to any dish, and its versatile Hamburger Sauce is crafted to take burgers, sandwiches, and hot dogs to the next level. Oliehoorn’s vast range are not just condiments; each product is a secret weapon for chefs, perfect as a base for dressings, dips, and culinary creations for sophisticated diners.
 
A legacy of flavour, from the Amsterdam region to your kitchen.
Oliehoorn has spent decades perfecting the art of sauce, combining Dutch culinary tradition with modern expertise as a true family business. From the precision and passion of their Mayonnaises and sauces to the bold, adventurous flavours that embody the energy of Amsterdam’s suburbs, Oliehoorn is a flavourful love letter from the Netherlands to aspiring restaurants, caterers and hospitality nerds - inspired by Oliehoorn’s condiment creators, crafted for kitchens, and enjoyed at every table.

Sustainably saucy: Oliehoorn goes B Corp!
As a proud family business, they are delighted to announce that they’ve officially joined the global B-Corp movement, proving that great sauce can come with even greater responsibility. Earning B Corp status means meeting the highest standards of social and environmental performance, transparency, and accountability. From powering their operations with 1,780 solar panels through using 100% green energy, they also have the ambition to cut their production’s CO2 footprint in half by 2030. By already using 100% recyclable packaging, they’re not just making sauces, they’re making a difference. By 2050, Oliehoorn aims for zero CO2 emissions across all operations. Becoming B Corp certified reflects the company’s dedication to creating a sustainable future and a better society, one squeeze of sauce at a time.

Arjan Dijk, family member and CEO of Oliehoorn, says: "Entering the UK market is an exciting step for our company. The British hospitality scene, beyond pubs, is where food trends are born, before spreading across Europe, and we’re excited to be part of it. As the leading foodservice mayonnaise brand in the Netherlands, where every second portion of fries is served with Oliehoorn, we’re bringing our heritage, passion and sauces to chefs and restaurateurs looking to craft extraordinary dishes for their diners in such an influential food service market."

Ready to make magic in your kitchen? Let’s sauce things up together.
Oliehoorn are not just sauce makers; they’re Sauceologists! Think of them as the Mayo-Masters who never settle and are always ready to explore new culinary creations. Crafted in their production site in Hoorn with care, patience, and a dash of Dutch passion, every iconic shaped bottle or bucket carries decades of expertise and a commitment to the highest-quality ingredients. Their team truly believes that ‘tasting is believing’ and quality comes first – always! Reliable, distinctive, and unique: Oliehoorn’s sauces are built for chefs who demand the best for their diners. No cutting corners, no compromises, just perfect flavours made to inspire your culinary creations.

So, why another sauce brand? Because it’s not just sauce. It’s a chance to make every bite unforgettable. That’s the Oliehoorn promise - from the region of Amsterdam, with love.

For more information, samples, or media inquiries, please contact:
Riesling Bonkers, Andrea Deutschmanek, Marketing Lead UK & Germany
Mail: a.deutschmanek@oliehoorn.nl
Mobile: +44 7825953857

Medirest and South West London and St George’s Mental Health NHS Trust form new partnership with service users at its heart #

Partnership aims to enhance the patient, staff and visitor experience

Includes catering and cleaning services 

Medirest, part of Compass Group UK & Ireland, has been awarded the catering and cleaning contract with South West London and St George’s Mental Health NHS Trust, starting from May 2025. This agreement will deliver catering for patients, staff, and visitors, as well as cleaning services.

South West London and St George’s Mental Health NHS Trust serves 1.2 million people across the London boroughs of Kingston, Merton, Richmond, Sutton, and Wandsworth. They are a 2,700-strong team, providing high quality mental health care, treatment and recovery support to 40,000 people from South West London and beyond at any given moment. It operates across several sites, with Medirest set to deliver services in its two main hospitals: Springfield University Hospital in Tooting and Tolworth Hospital in Kingston.

Medirest will deliver high-quality catering solutions to address the diverse needs of patients, staff and visitors. Patient catering will see the introduction of over 100 dishes from the Moreish range, which provide choice and flexibility. The meals are expertly created by Chefs and approved by Dietitians, each new product is shaped to incorporate the views and diversity of patients, food trends and innovation. Medirest will engage with patients to gather feedback and evolve menus, ensuring quality, taste and comfort. Patients will benefit from additional choice and personalised meal options tailored to individual dietary needs, promoting overall health and wellbeing.

Medirest will expand its food offerings for staff and visitors, ensuring healthy, convenient options are always available. Digital solutions, such as pre-ordering and payment platforms, will make the dining experience efficient and seamless.

Additionally, Medirest will maintain its digital-led kitchen concept at Springfield Village, allowing the team to prepare fresh meals to order, with minimal food waste. Customers can access these meals through the digital platform.

Within the cleaning service, Medirest's approach is built on efficiency, sustainability, and hygiene excellence, creating safe, clean, and welcoming environments. Medirest will deploy cutting-edge technologies to enhance the patient experience by ensuring consistent and thorough hygiene through advanced cleaning innovations.

By combining its expertise in catering and cleaning, Medirest delivers a holistic solution that enhances the overall environment and ensures a positive, supportive experience for all patients.

Medirest is looking forward to welcoming new team members, all of whom will be paid the London Living Wage or above and team members will receive a free meal when working. Every team member will also be trained to enhance patient experience, including the Positive Impressions framework.

Medirest values its team members and is committed to creating opportunities for its people through Compass’ ‘Our Social Promise’, offering learning and training programmes such as apprenticeships, internships, and Career Pathways.

Russell Blake, MD - Healthcare, Compass Group UK & Ireland, commented: “Medirest has a well-established history of forming strategic partnerships. We look forward to implementing this into our new contract with South West London and St George’s. Our people are our greatest asset, and we are excited to welcome our new team members as part of this partnership.”

Ian Garlington, Better Communities Programme Director for South West London and St George’s Mental Health NHS Trust, commented: “We are looking forward to establishing a partnership approach with Medirest, supporting us to empower our patients, offering additional choice and diversity, and keeping them at the heart of everything we do. We will work together to create great services that will improve the experience of people across our Trust and support the delivery of high quality patient care for our South West London communities.”

A Culinary Event Like No Other #

Join us for the ultimate ‘Chef’s Table’, a multi-Michelin-starred dining celebration in aid of Hospitality Action at The QEII Centre London London, UK – Thursday 27 March 2025

Leading sports, entertainment and event hospitality partner, Levy UK + Ireland, is proud to announce Chefs Table UK 2025, an imaginative fundraising dinner uniting 25 of the UK’s most esteemed and revered Chefs who hold 28 Michelin stars between them. The event is a celebration of culinary excellence and a meaningful fundraiser for Hospitality Action, a charity that provides vital support to individuals within the hospitality industry facing hardship. 
 
Taking place on Thursday 27th March at The QEII Centre London, Chefs Table will be hosted by the esteemed Sabrina Ghayour, renowned Persian & Middle Eastern Chef and bestselling author and will feature an unparalleled gathering of 25 renowned chefs, including Michelin-starred talents like Tom Kerridge, Ollie Dabbous, and Atul Kochhar and hosted by Sabrina Ghayour.  
 
Each course will be prepared and served tableside by a different celebrated chef. Dishes will be meticulously crafted around a specific ingredient, showcasing the diversity and creativity of fresh, local and seasonal produce, in line with Levy’s mission to minimising its environmental impact and making the planet better for future generations. 
 
The QEII Centre will be transformed into an elegant and vibrant setting, providing the perfect backdrop for this unforgettable evening, which includes pre-dinner close-hand magic performances, and will conclude with an opportunity to dance the night away to live music. 
 
James Buckley, Culinary Director at Levy comments: “I am proud to see the Chefs Table UK concept come to life. This event is a testament to the incredible talent within our industry. I believe Chefs Table will not only be a culinary masterpiece but also a significant contribution to supporting our colleagues in need through Hospitality Action.” 
 
Mark Lewis, Chief Executive, Hospitality Action says: “Rising costs over the last few years have put immense pressure on hospitality businesses and means applications for our assistance remain persistently high. Yet we are blessed to have the ongoing support of an industry who so actively supports our work. This extraordinary evening is set to be one of the most talked-about events of the year, made possible by the remarkable dedication of 25 incredible chefs and all those who have worked tirelessly to bring the event to life." 
 
We extend our heartfelt thanks to our valued partners, Keith Prowse and The QEII Centre, whose exceptional contribution and unwavering support have been instrumental in delivering this truly unique event. Chefs Table 2025, in aid of Hospitality Action, would not have been possible without their dedication and collaboration. Together, we are proud to champion this great cause, uniting the hospitality community to make a meaningful difference. 
 
HOSTED BY Sabrina Ghayour  
ASSISTED BY Tony Tobin & Steve Lamb  
CHEF’S TABLES BROUGHT TO YOU BY  
Tom Kerridge, Tommy Banks, Ollie Dabbous, Tom Booton, Glynn Purnell, Bryn Williams, Mark Froylund, Brett Graham, Will Devlin, Alex Kimber, Mark Birchall, Atul Kochhar, Richard Van Oostenbrugge, Eric van Loo, Ollie Bridgwater, Sally Abé, Ben Murphy, Jeremy Ford, Sabrina Gidda, Social Pantry, Genuine Dining, Restaurant Associates 
 
Places for this exclusive event are limited. For more information and to book tickets, please visit [Chefs Table UK] 

Restaurants' at-home sales flatten in December as consumers go out to celebrate #

Year-on-year growth in delivery and takeaway sales at Britain’s leading restaurant groups slowed to 1.9% in December 2024, CGA by NIQ’s latest Hospitality at Home Tracker shows.

It means at-home sales have now risen for 19 months in a row. However, the latest number is well short of November’s growth of 6.2% and marks the Tracker’s lowest point since March. For the first time in 2024, it fell slightly below the UK’s general monthly rate of inflation of 2.4%, as measured by the Consumer Prices Index.

December’s figure may reflect consumers’ shift towards going out rather than ordering in over Christmas as their spending confidence increased. They were further encouraged out of home by generally mild weather and the timing of festive holidays, which gave many consumers longer periods of time off work.

A breakdown of CGA’s Hospitality at Home Tracker indicates 2.2% like-for-like growth in delivery sales, while takeaway and click-and-collect revenue was flatter at 1.4%. Total delivery and takeaway sales—including from sites opened in the last 12 months—rose by 10.3%.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “After 11 months of real-terms growth for deliveries and takeaways, December’s slip below inflation was a disappointing end to 2024 for restaurant groups. But the flipside of the coin is that many consumers were confident enough to head out to celebrate rather than stay in. As more of their economic pressures ease we can be cautiously optimistic about growth in both channels in 2025, but the mounting burden of costs for hospitality groups will put pressure on margins for some time to come.”

The CGA by NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Partners on the Tracker are: Azzurri Group, Big Table Group, Byron, Chopstix, Cote, Creams Café, Dishoom, Five Guys, Gaucho Grill, Honest Burgers, Mission Mars, Mitchells & Butlers, Nando’s, Pizza Express, Pizza Hut UK, Popeyes, Prezzo, Rosa’s Thai, Tasty Plc, TGI Fridays UK, Tortilla, Wagamama, Wasabi and YO! Sushi.

Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@nielseniq.com.

Have you heard the exciting news? #

Registration for HRC 2025, the biggest and most established hospitality event in the UK, is officially open!

This year, HRC returns from 17-19 March at Excel London with an expanded offering, including a brand-new Pizza & Pasta section, and cutting-edge showcases in foodservice, drinks, technology, and professional kitchen equipment. Whether you’re looking to find the next big product, revolutionise your offerings, or keep up to date with the latest trends, HRC 2025 is your must-attend event.

Click here to secure for your free trade pass >>

Why Attend?

Explore the latest product innovations: From foodservice, catering equipment, drinks, technology and more, HRC brings together an unrivalled showcase of suppliers across five dedicated sections. View 2025 exhibitors.

Uncover delicious trends: Sample mouth-watering creations in food and drink, explore diverse cuisines, and get inspired by the hottest culinary trends.

Unlock tech advancements: Stay ahead of the curve with the latest tools and technologies transforming the hospitality sector.

Gain insights from industry experts: Join us on the Vision Stage, TechX stage, and Chef HQ, as we host dynamic sessions on trends, best practices, and technological innovations powered by industry partners such as Foodservice Equipment Association, UKHospitality, NCASS and more. 

Connect with the entire sector: Meet the biggest names across hospitality and foodservice, network with like-minded professionals and discover solutions that will drive business growth.

Witness culinary excellence: Wander through the International Salon Culinaire and marvel at the skills on display at the various competitions in action and Sugarcraft showcases.HRC is your chance to immerse yourself in the future of the hospitality and discover what's next for your business. Plus, your ticket also gives you access to the rest of Food, Drink & Hospitality Week which unites IFE Manufacturing, IFE, The Pub Show, HRC and International Salon Culinaire.

Don't miss out on the hospitality event of the year! Secure your free pass today >>

Flavour&Some X Control Room A’ brought to you by Adam Thomason, Culinary Director, Restaurant Associates #

Discover a whirlwind of taste, movement and culture at ‘Flavour&Some X Control Room A’, a new immersive fine dining and dance experience taking place within Battersea Power Station’s historic Control Room A from Friday 28th February until Sunday 2nd March 2025.

Delivered in partnership between Flavour&Some, Battersea Power Station and Spaces & Stories, this bold new event promises a wildly elegant gastronomic and multi-sensory experience within one of London’s most intriguing historical spaces.

Set to an original score and featuring a cast of world-class dance artists, the event centres around a five-course tasting menu by multi-award-winning chef and Captain of the England Culinary Team, Adam Thomason, paired with four expertly crafted wines and cocktails, as well as art and movement direction by Creative Director, Eileih Muir.

Reimagining the well-established boundaries between the stage and restaurant, traditional waiting staff are replaced by dancers who take guests’ food and drink from kitchen to table through spell-binding choreography, whilst getting to know guests personally over the course of the evening. From canapés eaten behind a blindfold, to a dessert ‘painted’ on to the table, guests can expect an evening full of joy-filled surprises within Battersea Power Station’s remarkable Control Room A, a unique event space managed by Spaces & Stories.

Three tiers of tickets are now available to purchase, which all include a five-course tasting menu, four-paired alcoholic or non-alcoholic drinks and the full performance experience, priced from £145. For an additional cost, the ‘Enhanced Experience Ticket’ includes a further bespoke cocktail pairing, whilst guests seeking the ultimate gourmet experience can opt for the ‘Chef’s Experience Ticket’, which includes a peak behind the kitchen curtain for a secret course served in the heart of the kitchen.

The unique experience will take place inside Control Room A, the jewel in the crown of the iconic Grade II* listed Battersea Power Station. Built between 1929 and 1931, Control Room A was the Power Station’s original control room, with its controls and dials sending power across the capital from Carnaby Street to Wimbledon, even powering Buckingham Palace and the Houses of Parliament. Today, the space has been restored back to its original Art Deco splendour.

Eileih Muir, Creative Director at Flavour&Some, said:
“We are thrilled to be at Control Room A in Battersea Power Station, a space that perfectly lends itself to the uniquely indulgent experiences we create.  These shows represent the heart of what we do - creating intimate, multi-sensory experiences that encourage us to connect with food, performance, and one another.  We can’t wait to welcome you to the table soon!"

Flavour&Some was founded by Chef Adam Thomason and Creative Director Eileih Muir over 10 years ago, to bring together each of their respective professions within one experience. Adam’s career has seen him working internationally in Michelin-starred kitchens from Sat Bains to Noma, whilst Eileih is an internationally acclaimed dance artist and director whose choreographic and performance credits include The Royal Opera House, Sadler’s Wells, The Roundhouse and The Bolshoi, as well as collaborations with some of the world’s leading creatives including Wayne McGregor CBE.

The inspiration for the Control Room A event grew from over 10 years of private supper clubs hosted in Adam and Eileihs’ London home, in which guests enjoy a seven-course tasting menu centred around creativity and storytelling.

To discover more information and book tickets for ‘Flavour&Some X Control Room A’, visit: www.flavourandsome.com.

For more information about Battersea Power Station, please visit www.batterseapowerstation.co.uk and follow @BatterseaPwrStn to keep up to date with the latest news and events.