Members’ News
February 2025
Rob Gibson joins FEA as Business Development Consultant #
New role for hugely experienced foodservice equipment professional
FEA has appointed Rob Gibson CFSP as the association’s new Business Development Consultant. Rob has enormous experience in the foodservice equipment sector and is a well-known personality, having held senior roles with some of the industry’s leading names, including Falcon, Lincat, and AutoQuotes. In addition he has set up two businesses in the commercial catering equipment sector, and he’s a former FEA council member.
Rob’s new role includes building and maintaining relationships with FEA’s key stakeholders and he will look to forge partnerships to enhance member benefits and drive growth. He will also support FEA and its committees as part of the association’s ongoing commitment to identify improvements and opportunities relating to FEA membership.
“I’m really excited to be joining FEA,” says Rob. “After 36 years, it’s an opportunity to give something back to the industry I love. Having been on the FEA council, I understand what the association brings to members. Indeed, in my previous career the FEA was a fantastic support, especially when we headed into the pandemic – the advice we received from them was invaluable.
“I look forward to working with FEA to grow the membership and to promote the tools that they offer to help members develop and grow their own businesses.”
Emma Brooks is chair of FEA. She says, “Like many colleagues in the industry, I’ve known Rob for years and I’m absolutely delighted that we have attracted a man of his professionalism to this new role. He brings a wealth of expertise, experience and talent to the team, and I know he will play a key part in helping us reach our targets, both in terms of enhancing member benefits and growing membership.”
Rob started with FEA on 17th February 2025.
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
Compass offers opportunities with DFN Project SEARCH #
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Compass Group UK & Ireland, the UK’s largest food and services company, is expanding its partnership with DFN Project SEARCH to provide one-year transition to work programmes for young adults with a learning disability or autism spectrum conditions, or both. The collaboration aims to offer valuable work experience and learning opportunities within the industry.
The partnership is building on an existing relationship, which has seen students taking part in client led DFN Project SEARCH programmes - completing Compass placements as part of their courses. The latest cohort started late last year, with the organisation supporting almost 35 students across seven client contracts within industries including defence, healthcare and education in its ESS, Medirest and Chartwells sectors.
DFN Project SEARCH brings together host businesses, local authorities, education partners and supported employment providers, creating the infrastructure, guidance, consultancy and training needed to run a successful supported internship. It aims to help 14,000 young people, aged 18-24 from across the UK, into paid employment by 2030.
The students who have joined Compass are completing three placements throughout the year, in departments such as catering, retail and cleaning. They are fully embedded within their respective teams, given comprehensive training and empowered to develop their skills and confidence. The placements give a broad range of work experiences, supporting each participant to identify their strengths, interests and potential future career paths.
The interns also complete classroom-based activities, including CV writing and interview techniques.
Aidan Knights joined Bradford Royal Infirmary’s internship seven years ago and gained work experience in retail. He subsequently secured a permanent role with Compass and continues to be a highly valued member of the team there.
Kirsty Matthews, CEO of DFN Project SEARCH said:
"We are delighted to strengthen our partnership with Compass Group UK & Ireland, a company demonstrating real leadership in fostering an inclusive workplace. Transformational change only happens when businesses take proactive steps, and Compass is setting a powerful example of how organisations can do that. We’re looking forward to working together further to create meaningful employment opportunities for the young adults we support.”
Jess Payne, Director of Social Value – Compass One commented:
“The hospitality industry offers fantastic opportunities for candidates from diverse backgrounds. As well as giving young people experiencing barriers to employment valuable opportunities to transition into work, our partnership with DFN Project SEARCH is establishing a route into our business for a new talent pool of capable, committed employees. I’m incredibly excited about what the future holds and looking forward to maximising the positive impact we can deliver together.”
Nichola McAvoy, Social Value Manager at Chartwells added:
“Our industry has lots to offer and it’s a great place to get practical work experience and build up knowledge and confidence. There are so many opportunities within a business like ours and our teams will support the individuals taking part in these internships to help them learn and grow, setting them up for the future.”
This supports Compass Group UK & Ireland’s Our Social Promise, which includes ‘Mission to a Million’ a commitment to positively impact one million lives by 2030.
Sodexo ranked among top providers of planet-friendly school dinners #
Sodexo UK & Ireland’s Schools business has been officially recognised as one of the country’s leading providers of healthy, sustainable school meals. In ProVeg UK’s first-ever School Contract Caterer Ranking, Sodexo secured second place, while its subsidiary Alliance in Partnership ranked fourth.
Non-profit organisation ProVeg UK assessed England’s top 25 school caterers, ranking them based on how environmentally friendly their menus are. With schools increasingly prioritising health and sustainability, this ranking helps them identify caterers that align with their climate-friendly goals.
This year’s top-ranked caterers demonstrate that sustainability and efficiency can go hand in hand, even on a large scale. Sodexo and Alliance in Partnership cater for around 450 schools across England, Scotland, and Wales, offering planet-friendly dishes to encourage sustainable eating habits.
Their menus feature clear labelling to help students make informed choices and include a diverse selection of plant-based dishes, such as Dhansak Curry with Brown Rice, Quorn Loaded Punjabi Masala with Rice, Rustic Farmhouse Hash, Loaded Five Bean Chilli with Roast Potatoes, and Smoky Broccoli Soft Tacos with Rice.
Sodexo ensures vegetarian and vegan dishes take centre stage, placing them at the top of the menu daily and labelling them as planet friendly. Their menus also highlight the climate and health benefits of plant-based food, helping students understand the impact of their food choices.
ProVeg UK developed the ranking after identifying a lack of accessible information for schools and local governments seeking sustainable catering providers. The scoring system evaluates the promotion of plant-based foods, the quality and variety of plant-based dishes, and transparency in communication about sustainability.
Rebecca Bridgement, Managing Director, State Schools at Sodexo UK & Ireland, said: "At Sodexo, we are committed to delivering nutritious, high-quality meals while reducing our environmental impact. This recognition from ProVeg UK reflects our dedication to making sustainable, plant-forward choices a core part of our school menus. By providing delicious, clearly labelled, and accessible plant-based options, we’re helping students make informed choices that benefit both their health and the planet. I’m incredibly proud of our teams for their innovation and hard work."
Responding to the results of the ranking, Alex Jemison, School Plates Awards Coordinator at ProVeg UK, said: “This ranking gives us the opportunity to recognise the sustainable leaders in school contract catering, and allow schools to choose caterers who clearly align with their goals. We’re delighted at how many caterers showed an appetite to engage with our work.
“Alongside the 75 catering partners that we work with on our School Plates programme, we’re glad that we can celebrate the wider efforts of those paving the way to healthier and more sustainable school food, for the health of children, and the planet.”
ProVeg UK partnered with a data analyst to score their menus and websites against evidence-based actions to promote planet-friendly dishes. For the full ranking, visit the ProVeg website.
Bidfood launches the next in their interactive series with The Interactive Pub #
Continuing with its focus on supporting its customers across various sectors, Bidfood, one of the UK’s leading wholesalers, has released the second instalment in its all-in-one immersive support platform series, with the launch of The Interactive Pub.
With the alarming figure of six pubs closing every week in 2024, this second digital initiative spotlights innovation and solutions for the many components of UK pubs, empowering Bidfood’s customers to navigate what is a challenging time for the sector.
As was the case with the Interactive Care Home, Bidfood’s Interactive Pub has been designed to help operators tackle tightening budgets, rising costs and changing consumer habits, delivering a unique easy-to-use platform that clearly demonstrates how the wholesaler’s support tools, expertise and relevant ranges seamlessly integrate within a pub.
The Interactive Pub comprises a collection of expertise from across Bidfood’s Food Development, Marketing, e-commerce and Technical teams.
With over 50 interactive elements to discover, users are taken on a journey through the many areas of The Interactive Pub, given access support tools on cost saving, product guides, bespoke recipes and increase their knowledge via Bidfood’s free e-learning site, Caterers Campus.
Chris Palethorpe, Client Director for Pubs said: “We are delighted to have launched this industry-leading tool for the pub sector, the second in our interactive series.
“Our team continues to be engaged and listen to the needs of all pub operators, who provide fantastic food experiences and bring communities together.
“The Interactive Pub aims to become an integral tool for our customers, helping to increase profitability whether it’s through food, drink, private hire, or alfresco dining.”
To enter The Interactive Pub, simply click here: https://view.bidfood.co.uk/interactive-pub/?page=1
Heritage Portfolio unveils refurbished Café Portrait at the National Galleries Scotland: Portrait #
Heritage Portfolio, the specialist events and catering company within Sodexo Live! based in Edinburgh, has reopened the fully refurbished Café Portrait at the National Galleries Scotland: Portrait, unveiling a more accessible, vibrant, and relaxing space for all visitors.
Following the extension of Heritage Portfolio’s contract with the National Galleries Scotland: Portrait in 2024, the team saw an opportunity to refresh a much-loved café. The redesigned space now features modern furniture, soundproofing measures to improve acoustics, and a newly designed servery for a faster and more seamless service.
A highlight of the refurbishment is The Nook, a cosy, bookable table-service area offering brunch and lunch seven days a week. As its name suggests, The Nook provides an intimate and welcoming escape within the café. The Nook is also available for private dining and events.
The café itself remains largely self-service, with the addition of a dedicated coffee and cake counter, complimenting the main counter that offers a full menu of savoury dishes, sweet treats, and drinks.
To transform the space, Heritage Portfolio worked with design consultancy, Space Solutions. The refreshed interior takes inspiration from John Bellany’s painting "Queen Street Café," which hangs in the space. Its colour palette reflects the artist’s colour board, blending creativity and comfort to ensure art is not only displayed on the walls but embedded in the very fabric of the café —including its carefully curated menu.
The menu remains true to its core principles - fresh, seasonal ingredients prepared onsite. Under the guidance of Head Chef Alec, new signature dishes have been crafted, by the gallery’s artwork. One standout from The Nook’s menu is the Smokie Hash, a vibrant dish of smoked haddock, sweet potato hash, poached egg, wilted kale, spinach, grilled vine tomato, and cava beurre blanc.It’s a dish that’s again inspired by John Bellany’s Queen Street Café, which prominently features fish.
Sandy Robson, Executive Director of Heritage Portfolio said: “Café Portrait has always been a space where art, food, and community come together. This refurbishment reflects our commitment to enhancing the visitor experience. The new design and menu are inspired by the very artwork that surrounds us, creating a space where everyone feels welcome, whether stopping for a quick coffee or enjoying a leisurely brunch in The Nook. We’re thrilled to reintroduce this iconic venue to our guests."
Isabella Miller, Director of Audience at National Galleries of Scotland said: ‘We are so excited to celebrate the re-opening of Café Portrait and can’t wait to welcome visitors to relax and enjoy delicious food in beautiful surroundings. The café is a staple for so many of our visitors to the Portrait gallery, whether catching up with friends for a scone or dropping in after visiting the familiar faces in the gallery, like Lorraine Kelly, Billy Connolly and Andy Murray. Whatever your reason for visiting we hope that everyone will find the new look Café Portrait a warm and inviting space to make memories. Plus, visitors can now plan their trip ahead of time and take advantage of the exciting new bookable table service space, The Nook! Nestled amongst Scotland’s magnificent national collection of art, discover all that the brand new Café Portrait has to offer from this Saturday.’
Stephen Griffiths, Studio Director at Space Solutions added: “Our goal was to create a space that’s both inspiring and inviting, where visitors can relax and connect with their surroundings. Inspired by Bellany’s artwork, we carefully crafted the design—from rich colours to acoustics—to enhance the experience. It’s been a pleasure collaborating with Heritage Portfolio to bring this vision to life.”
Heritage Portfolio’s continued partnership with the National Galleries Scotland: Portrait is a clear indication of its commitment to the catering and events sector and will bring about a new era of service excellence at one of Edinburgh's most beloved cultural venues.
Heritage Portfolio, a division of Sodexo Live! is a leading provider of private and corporate hospitality for cultural destinations. Producing outstanding catering and event services, it serves some of the most prestigious venues across Britain, delivering amazing experiences that go beyond the remarkable food it creates.
Creed introduces new lines to its award-winning allergen-free sauce range #
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One of the UK’s leading foodservice wholesalers, Creed Foodservice, has announced the launch of two new flavours to its allergen-free, award-winning Kitchen ’72 sauce range.
The new Kitchen ’72 Caribbean Jerk sauce brings a flavourful combination of sweet and smoky notes, with warm earthy herbs and spices including nutmeg, cinnamon, chillies, pimento and paprika along with onion, garlic and tomatoes.
The introduction of the Caribbean Jerk sauce comes hot on the heels of the new Kitchen '72 Classic Salad Dressing, which launched late in 2024. While many salad dressings contain allergens like eggs and mustard, this vegan and vegetarian-friendly option avoids these entirely.
With the rise in food allergies and intolerances, demand for allergen-free products, particularly sauces, is higher than ever. According to Allergy UK, approximately 2 million people in the UK are living with a diagnosed food allergy, and catering for these diners has become a priority for many establishments. From nuts to dairy, gluten to mustard, avoiding common allergens has become essential in ensuring customer safety, maintaining legal compliance, and providing peace of mind for diners.
Rob Owen, Business Development Chef at Creed Foodservice, said: “We’ve seen a growing demand from our hospitality customers for allergen-free sauces that they can serve to all customers, no matter what their dietary requirements. Caribbean Jerk is an on-trend flavour, with many pubs and restaurants embracing it on their menus. The sauce works brilliantly drizzled over loaded dirty fries, dolloped on top of burgers or as a dipping sauce. In addition, chefs can create extra depth of flavour by pairing the Jerk sauce with our Jerk-marinated meat.
“Jerk-based dishes work well year-round. For the winter months warm grain salads featuring squashes and roasted seasonal vegetables paired with roasted jerk pork or chicken work well. Salsas featuring ingredients like pineapple and lime also pair beautifully with jerk marinated meats, with fruity acidity cutting through the rich flavours and fattier cuts of meat.
“Our Classic Salad Dressing has a complex flavour profile, thanks to a unique blend of herbs and spices like black pepper, oregano, parsley and garlic along with vinegars, which offers chefs a versatile ingredient that doesn’t compromise on taste. Whether used as a salad topper, sandwich enhancer, or tangy side, it provides a dynamic, zesty kick to savoury dishes.
“In professional kitchens, one of the big advantages of having access to a range of high-quality, pre-made sauces, is how they make crafting memorable dishes simple and easy. Nearly two thirds (61%) of consumers are experience-led and a third (32%) of items on menus are customisable. Being able to tailor a dish exactly to their tastes, plays a big part in consumer’s satisfaction.”
Kitchen ’72 is Creed’s own brand, developed by their team of expert chefs. The solution features a range of bespoke, allergen-free sauces and pre-marinated meats. The new Caribbean Jerk sauce and Classic Salad Dressing join the existing table sauce range including Peri Peri, Garlic Mayo, Sticky BBQ and Indian Sweet Chilli, which won Gold in the ‘Foodservice Condiments and Dressings’ category at the 2024 Quality Food Awards.
Each sauce is available in 1ltr bottles and can be purchased individually or in packs of six. For further information please visit: https://www.creedfoodservice.co.uk/111341-caribbean-jerk-sauce-1x1ltr.html
Contract caterers surge with double-digit growth in last quarter of 2024 #
Britain’s top contract caterers grew their sales by 12% year-on-year in the fourth quarter of 2024, the latest Contract Catering Tracker from CGA by NIQ and Bidfood reveals.
It was the Tracker’s highest growth of the year, following increases of 7%, 10% and 7% in the first three quarters. Caterers have now increased sales year-on-year in every quarter since mid-2021, when venues were reopening after COVID restrictions.
The Tracker’s monthly breakdowns show growth peaked in December, as organisations and people turned to caterers for Christmas celebrations. It has lifted groups’ MAT growth—for sales over the last 12 months compared to the previous 12 months, including new contracts—to 14%.
The fourth quarter also extended a steady post-COVID rise in the number of venues managed by contract caterers. Leading groups now serve 4% more outlets than they did 12 months ago.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Double-digit fourth-quarter growth caps an exceptionally good year for Britain’s contract catering sector. Businesses have built back superbly from the after-shocks of COVID and the extended period of high inflation, and a surge in sales over the festive season shows their services remain attractive to both public and private sector clients. This year will bring more cost pressures, not least from unwelcome increases in National Insurance contributions, but the outlook for contract catering is very positive.”
Debra Morrell, business development controller for B&I at Bidfood, said: “It’s great news to see that after a subdued last quarter’s growth at 6.8% revenue for Q3 2024 vs Q3 2023, we’ve seen greater buoyancy in the market in the latest quarter which has climbed back up to 11.6% vs a year ago. It’s refreshing to see a positive shift with the sector bucking the previous trend of slowing growth we’ve been seeing for some time.
“This seems to have been driven by the private sector, reflecting a return to offices for some employees. However, there may also be other influences at play including contract renegotiations and increased levels of outsourcing. Of course, the disparity between public and private sector performance could also be symptomatic of additional pressure on public budgets.
“We’ll be closely watching the tracker in the coming months to see how increases in operational and people costs, alongside continued movement back to offices, impact revenue growth.”
Kate Nicholls, chief executive of UKHospitality, commented: “Contract caterers are once again delivering significant sales growth, demonstrating its economic importance and ability to grow.
“The sector continues to drive impressive growth despite ongoing cost pressures, but these pressures will only intensify in April when £3.4 billion of cost hits the sector, and we’re urging the Government to delay the changes to the employer National Insurance Contributions threshold.
“We’re also raising the urgent need for Government to overhaul school meals and increase the per-meal funding allowance. This will help to rectify the situation many caterers are facing where funding for provision has dropped dramatically and now lags significantly behind key input costs such as labour and food.”
The Contract Catering Tracker from CGA and Bidfood aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
CGA by NIQ’s partners on the Contract Catering Tracker include: ABM Catering, Artizian Catering Services, Bartlett Mitchell, BaxterStorey, Blue Apple, CH&CO, Compass UK, Elior UK, The Genuine Dining Co., Harrison Catering Services and Sodexo UK.
FEA launches LET Project of the Year Award #
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Award celebrates innovation and expertise in light equipment and tableware projects
This year’s LET Forum will have a brand new award, the Distributor Project of the Year, which celebrates the work of distributors in completing contracts in the light equipment and tableware sector. The winner will be announced during the Forum Awards Dinner on 20th May 2025.
The award will consider a variety of criteria, including collaboration with suppliers, sustainability and any challenges that the distributor was able to overcome, as well as looking at management, in terms of the project itself as well as time and budget.
“It’s great that the industry will recognise and applaud the work that LET distributors are doing, especially the innovation and expertise they are bringing to specific projects to meet their customers’ needs,” says Paula Sherlock, chair of the FEA’s LET Group. “There are a few awards out there for foodservice equipment and design projects, but none cover the light equipment and tableware end of the spectrum. Which is where this one comes in!”
The winning distributor will receive a trophy and a bottle of champagne – as well as the prestige that accompanies an award such as this.
To enter the award, click here (surveymonkey.com/r/DistributorProjectAward25 or tinyurl.com/2mesk57p).
The award is open to all LET distributors and any that are shortlisted will be invited to attend the Forum (if they are not already booked in). The LET Forum is the place to find out about the very latest kitchen gizmos and designer tableware, with leading suppliers bringing their new launches for distributors to discuss and get their hands on. This year is the 20th edition of the event, and it’s happening at a new venue, the Oxford Belfry Hotel, on the 20th and 21st May 2025.
The Forum is free for distributors to attend. Tickets include the Forum itself, accommodation and meals in the Oxford Belfry Hotel, and a place at the Forum awards. Anyone interested in attending should reserve tickets as spaces are limited. For more information and to secure tickets click here (tinyurl.com/dd6jcx78).
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
Eight colleges to compete in Zest Quest Asia 2025 Finals #
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Students from eight UK colleges will be competing in the finals of Zest Quest Asia, where the overall winning team is destined for Asia, and an educational trip of a lifetime.
Setting their sights on the prestigious main prize, the finalists from Edinburgh College, Loughborough College, Milton Keynes College, New College Durham, North Hertfordshire College, The Sheffield College, University College Birmingham, and University of West London must now prove their prowess in Asian cuisine in the challenging final round.
Having hurdled the semi-finals of the student culinary competition, designed to elevate the knowledge and understanding of Asian cookery, the students, comprising three to a team, will be expected to excel in a knowledge presentation and live cook-off set for 3rd and 4th April, respectively. The winners will be announced during a gala dinner to be held at the Hilton London Wembley, while the University of West London has once again offered its training kitchens for the live cook-off.
To reach the finals, each team was asked to create a 5-minute video illustrating why they had chosen their particular Asian menu and offering a preview of their four-course menu entry, with the display of actual dishes an option. During the finals, menus will have to incorporate product from headline sponsor Lee Kum Kee, and gold sponsors Tilda Foodservice and Kerrymaid, with three cooking combinations using a Panasonic combination microwave oven also a requirement. Other gold sponsors are Tokyo College of Sushi and Washoku, London, Hilton London Wembley and Bidfood.
Cyrus Todiwala OBE DL FIH, chef owner of Café Spice Namaste who co-founded Zest Quest Asia in 2013 with Pervin Todiwala and the support of the Master Chefs of Great Britain, said, “In several Asian cultures, eight is considered a lucky number so we’re delighted that this year for the first time we have chosen eight finalist teams who will vie for the big prize. Which among them is going to enjoy our secret first prize destination? We will know soon enough this April, but in the meantime, there is so much to play for – and there are other great rewards in store.
“This year’s entries include dishes from Japan, Korea, Persia, Singapore, Vietnam, India and Thailand. The inspiration is palpable; may the best team win. In our uncertain world, I am heartened to see how food remains a great unifier, bridging the gap between cultures and fostering goodwill and kindness. Please join us as we celebrate the finalists and their talent and ambition at our Gala Dinner and Awards Evening on Friday, 4th April at the Hilton London Wembley.”
The Zest Quest Asia 2025 Gala Dinner and Awards Evening will take place at the Hilton London Wembley, Lakeside Way, Wembley Park, Wembley HA9 0BU on Friday, 4th April 2025 from 6pm – 10.30pm. Tables of 10 cost £1,000 and individual tickets cost £110. For more information and to book tickets, visit https://zestquestasia.org/.
Welsh stadiums take the lead on plastic-free matchdays with Notpla’s seaweed-based packaging in a first for Cardiff’s Principality Stadium #
Takeaway food packaging used at the Principality Stadium in Cardiff will be made from seaweed, not plastic - celebrating the completion of a multi-stadium rollout of Notpla’s sustainable packaging across Wales.
The switch to leading sustainable takeaway packaging made by Notpla - in an initiative led by Compass Cymru in partnership with Levy UK + Ireland - is set to replace over 750,000 single-use plastic packaging items across three iconic Welsh stadiums.
The Principality Stadium joins Cardiff City Stadium, and Swansea.com Stadium who both made the switch to Notpla’s seaweed-based food packaging earlier in 2024.
The initiative, led by Compass Cymru in partnership with Levy UK + Ireland and Notpla, supports Wales’ ambition to reduce plastic waste in foodservice.
Wales’ first major home rugby game of the year at Principality Stadium on the 22nd February will mark the completion of Notpla’s packaging rollout across Welsh stadiums.
Across the three venues, it’s expected that the switch will avoid 1.4 tonnes of plastic1 and create a 14.2 tonne CO₂e reduction2 annually.
The Future Generations Commissioner for Wales welcomes the initiative as an example of how businesses can support national sustainability goals.
As thousands of fans prepare to fill Principality Stadium for Wales’ first home international rugby match of the year, they’ll also be part of a pioneering sustainability moment.
Completing the trio of Wales’s largest stadiums now using Notpla’s seaweed-based packaging, The Principality Stadium will begin by replacing their pie trays within the stadium, switching to Notpla’s Earthshot Prize Winning solution - it follows a multi-stadium sustainability push across Wales.
Led by Compass Cymru in partnership with Levy, this rollout also extends to Cardiff City Stadium and Swansea.com Stadium, where single-use, plastic-lined food containers are being replaced with Notpla’s natural, home-compostable alternatives.
This rollout aligns with Wales’ reputation as a leader in environmental policy and waste reduction, setting the pace for sustainability in stadium catering.
Scaling impact across multiple venues
Across the three stadiums, the switch to Notpla packaging is expected to:
Prevent 1.4 tonnes of plastic waste per year from being created and entering the waste stream.
Reduce carbon emissions by an estimated 14.2 tonnes CO₂e annually, supporting Wales’ net-zero ambitions.
Provide fans with a truly sustainable packaging solution that breaks down naturally, unlike many compostable alternatives that require industrial processing.
“We need businesses to play their part if we are to achieve Wales’s sustainability goals. I am pleased to see Wales’s largest sports venues lead the way in eliminating plastic in stadium food service, which shows it is both scalable and commercially viable." — Derek Walker, Future Generations Commissioner for Wales
A natural next step for Wales’ sustainability leadership
Wales has long been recognised as a pioneer in sustainability: from introducing the world’s first Well-being of Future Generations Act, to being second in the world in recycling. Combined with the power of forward-thinking organisations like Compass Cymru and Levy, this is a demonstration of how plastic-free foodservice is achievable at scale. Given Wales’ history of environmental leadership, stronger policy action in this space could be a natural progression.
“At Compass Cymru and Levy we are passionate about sustainability and have been working with the Principality Stadium, Cardiff City Stadium, and Swansea.com Stadium to reduce single-use plastic waste. By rolling out Notpla packaging across these three iconic stadiums, we’re not just reducing plastic and carbon emissions - we’re proving to others that better solutions exist today and setting a new standard for what’s possible in event catering” — Jane Byrd, Managing Director, Compass Cymru
What makes Notpla’s packaging different?
Winners of Prince William’s Earthshot Prize in 2022, Notpla’s solutions replace plastic at scale while working within the realities of foodservice operations. Unlike existing plastic or bioplastic packaging, which often contains hidden chemicals or require energy-intensive industrial composting, Notpla’s packaging is:
Made using seaweed – making it renewable, regenerative, and naturally biodegradable
PFAS-free – Notpla packaging is certified PFAS-free with no unhealthy "forever chemicals".
Home-compostable – it breaks down just like a fruit peel, with no need for industrial composting facilities.
Water and grease-resistant – performing just as well as plastic-lined containers but without the environmental cost.
“When businesses, venues, and policymakers come together, we can drive real impact. By working with Compass Cymru and Levy UK + Ireland, we’re demonstrating that eliminating plastic in stadium foodservice is both scalable and commercially viable. We can’t wait to see this example inspiring further action across the UK and beyond.” — Pierre Paslier, Co-CEO & Co-Founder, Notpla
Nestlé Professional® reveals Toque d’Or 2025 National Heats shortlist #
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As the 37th Toque d’Or competition gains momentum, Nestlé Professional is delighted to announce the shortlist of students who have made it through to the National Heats. Scheduled to take place at The Grand Cookery School in York from 10 to 13 March, the Heats will welcome 48 Back of House (BOH) and Front of House (FOH) competitors.
To see the names of the 48 colleges with shortlisted students for the Heats, please visit here
A total of 415 students from 45 colleges registered for this year’s competition, showcasing their talent and passion for hospitality in a competitive entry process. This year, participants faced challenges designed to highlight sustainability and innovation, set by Nestlé Professional’s team of experts and industry leaders.
BOH entrants created and presented a dish using fresh ingredients alongside at least one of the provided Maggi products — Coconut Milk Powder, Rich & Rustic Tomato Sauce, or Béchamel Sauce. Their dish was designed to reflect their local area while supporting a charity of their choice, accompanied by a menu description, visuals and a campaign poster promoting their dish for the charity.
FOH entrants were tasked with crafting a unique hot or iced coffee using NESCAFÉ Azera, along with designing a campaign poster to promote their creation for a community charity of their choice.
Katya Simmons, Managing Director of Nestlé Professional UK&I, said:
“Every year, Toque d’Or inspires and celebrates the next generation of hospitality talent. The creativity and dedication shown by this year’s entrants is truly inspiring, and I’m thrilled to see what they will achieve during the Heats. Competitions like Toque d’Or are vital for equipping students with the skills, knowledge and confidence to excel in this industry.
Sustainability is at the heart of everything we do at Nestlé Professional, and it’s fantastic to see the students embracing this ethos by creating dishes and drinks that not only showcase their technical skills, but also highlight their awareness of responsible sourcing, waste reduction, and giving back to their communities."
The judging panel at this year’s Heats is set to include industry stars such as Tom Booton, Steve McClarty and Jupiter Humphrey-Bishop as well as last year’s BOH and FOH winners Geraldine and Jasmine. Nestlé Professional’s development chef Paul Hawkins, channel manager for branded desserts ingredients James Candy, coffee training specialist Jo Walsh, Nestlé coffee trainer Emilia Flajszer, and Cherrytree Bakery’s new product development manager Martin Hargreaves will also be on the panel.
BOH judge Tom Booton, Head chef, The Grill by Tom Booton, inside The Dorchester Hotel, said:
“Toque d’Or is an incredible opportunity for young professionals to challenge themselves in a real-world setting. Success comes down to preparation—practicing until everything feels second nature, having a detailed plan with extra time built in, and staying focused by keeping a clean and organised section.
“It’s also about teamwork and communication, whether you’re BOH or FOH—supporting each other makes all the difference. I encourage our competitors to bring their own personality, ask plenty of questions, and enjoy every moment. You’ll meet like-minded people who may become future colleagues, so always be kind and just make the most of the experience. I’m excited to see this year’s competitors rise to the challenge.”
FOH judge Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, said:
"Having worked in the Royal Household and luxury five-star hotels, I truly understand the importance of exceptional service and the lasting impact it has on the guest experience. Toque d’Or is an incredible opportunity for young professionals to develop their skills, gain confidence, and immerse themselves in the industry.
“I’m thrilled to be part of this year’s competition; to once again have the opportunity to witness the passion, precision, and dedication of some of our industry’s future stars. It’s a privilege to support the next generation of hospitality professionals as they continue to raise the bar."
BOH judge Steve McClarty, Chef Patron, Sharkbait & Swim said:
“It’s always brilliant seeing young chefs throw themselves into something like this, giving it everything they’ve got. Toque d’Or isn’t just about cooking—it’s about handling pressure like a pro, thinking on your feet when things go sideways, and putting real passion onto the plate. It’s the kind of experience that toughens you up, sharpens your skills, and shapes careers. I can’t wait to see what this year’s young chefs bring to the table—it’s gonna be a belter!”
The Heats will provide participants with invaluable learning experiences, focusing on sustainability, innovation, and excellence in service and culinary skills, while offering them the chance to impress some of the industry’s most respected figures.
Nestlé Professional will also be hosting a second hangout session exclusively for the shortlisted students and lecturers where they can gain valuable insights and top tips ahead of the heats.
Sodexo and Culinary Medicine UK partner to advance nutrition education for healthcare professionals #
Sodexo Health & Care has joined forces with Culinary Medicine UK, a non-profit organisation, to further enhance patient care with a dedicated online platform offering NHS staff access to valuable nutrition education modules.
As a leading provider of food services to the health and care industry, Sodexo understands the critical role nutrition plays in patient recovery and overall health and wellbeing and is proud to elevate its offering to the NHS with this new partnership with Culinary Medicine UK, an organisation dedicated to advancing nutrition education among healthcare professionals.
This industry-leading initiative offers hospital clinical staff the opportunity to enhance their understanding of clinical nutrition through practical, evidence-based learning through five modules which have been developed blending nutrition, health, and culinary expertise, covering critical topics. The online education programme will consist of five modules, all contributing to clinicians CPD:
The role of nutrition in health: Exploring the impact of food on health maintenance and disease prevention.
Culinary skills: Equipping professionals with practical cooking techniques to provide culturally sensitive nutrition advice.
Nutrition for healthcare professionals: Focusing on the importance of self-nutrition and well-being for healthcare workers.
Undernutrition: Addressing the challenges and management of malnutrition in clinical settings.
Introduction to motivational interviewing: Enhancing communication skills to support patient behaviour change regarding dietary habits
Further modules are available in addition to the five core set. Through the Sodexo and Culinary Medicine partnership, on-site training will also be available if the hospital prefers face-to-face training for its frontline teams.
Simon Lilley, Director of Strategy and Marketing Sodexo Health & Care, said: “Malnutrition affects up to 50% of hospital inpatients, leading to longer hospital stays and increased healthcare costs. Nutrition is fundamental to patient-centred care, supporting physical recovery, mental health, and long-term disease prevention.
“Through our partnership with Culinary Medicine UK, we are empowering healthcare professionals with comprehensive nutrition education, which will enhance patient outcomes by equipping them with valuable tools to integrate nutrition into daily care routines and support their own wellbeing.
“We are opening this up to the whole market. Hospitals do not need to have Sodexo provide their patient food to be able to take advantage of this education programme.”
These improvements will enhance patient outcomes and contribute to significant cost savings for healthcare providers. Improving earlier discharge, re-admissions, and flow can all be impacted by better nutrition and nutrition advice.
Dr Sumi Baruah, Chief Executive Officer of Culinary Medicine UK, said: "Our collaboration with Sodexo is a significant step towards integrating nutrition education into the professional development of healthcare workers. Together, we are fostering a holistic approach to healthcare that benefits both patients and providers."
Healthcare providers providing access to nutrition education for their healthcare professionals will become leaders in the delivery of preventative healthcare, demonstrating its role in improving patient outcomes and supporting their ambitions to achieve Exemplar Site Status.
This new initiative is fully endorsed and encouraged by NHS England.
Phil Shelley, Senior Operational Manager and National Lead for Net Zero Food at NHS England added: “By providing healthcare professionals with practical nutrition education, we can improve patient outcomes. This partnership promotes a holistic approach to healthcare by integrating culinary skills with medical knowledge, enabling professionals to provide sensitive, person-centred care tailored to individual patient needs. With one of the modules focusing on the nutrition and wellbeing of healthcare professionals, this initiative also supports NHSE’s commitment to supporting the wellbeing of those caring for others.”
As partners, Culinary Medicine UK will also be working with Sodexo on content to help providers understand the importance of nutrition. Find out more here.
RSPCA Assured launches campaign to raise awareness for hen welfare this Pancake Day #
As well as encouraging more people to choose RSPCA Assured labelled eggs and support higher welfare farming
RSPCA Assured, the RSPCA’s ethical food label and farm assurance scheme, has launched a new campaign to encourage consumers to support higher welfare egg producers by choosing RSPCA Assured labelled eggs this Pancake Day.
The 30-second Pancake Day TV advert, showcases the journey of an RSPCA Assured egg from farm to fork and stars RSPCA Assured laying hen producer, Phillip Twizell. Made by 2S Films, the advert will air across the Channel 4 network from 24 February until Pancake Day - 4 March. It is expected to appear during the ad breaks of programmes such as Death in Paradise, At Home With Katherine Ryan and Grand Designs.
The campaign is part of a major bid to educate consumers on where their food comes from and the impact their shopping decisions have on the lives of farmed hens.
A new survey, commissioned in support of the campaign1, found that almost half of UK adults admit that they don’t know how to make a pancake and a quarter aren’t aware that pancakes contain eggs2.
Kelly Grellier, Chief Commercial Officer at RSPCA Assured, said: “Something as simple as not knowing what ingredients are in a pancake might seem innocuous and funny, but it exposes an important truth - as a nation, we are clueless about egg production and don’t know enough about what we are eating and where our food comes from.
“We hope that our campaign will help to bridge this gap in understanding by providing consumers with important education about how their choices directly affect the welfare of farmed animals. We are aiming to increase understanding of higher welfare farming and encourage support for our RSPCA Assured member farms.
“We also hope to reach producers who are not yet part of the RSPCA Assured scheme and invite them to come and talk to us about transitioning to higher welfare farming.
“Our Farming and Technical Engagement Team are on hand to talk to anyone thinking of joining the RSPCA Assured family and are happy to showcase the benefits of the RSPCA welfare standards to both producers and their hens.”
The RSPCA Assured survey also found that consumers want to make ethical food choices, for example 60% of people said it is important to them that the ingredients in their pancakes come from higher-welfare farms3.
“It’s really encouraging to see consumers wanting to prioritise hen welfare when they shop and recognising that hens are sentient creatures who deserve a good life.” Kelly added. “Nearly 20% of UK egg production still comes from caged hens4 and we’d love to see that drop to zero. By continuing to campaign about these important issues we hope consumer, retailer and industry concern will grow until we finally see no more caged hens.”
RSPCA Assured is the only food label solely dedicated to farm animal welfare. All RSPCA Assured certified egg producers - whether free-range, organic or barn - must meet nearly 700 strict standards all aimed at improving hen welfare. These standards include providing perches, nest boxes and enrichment items like straw bales and pecking objects, which allow hens to express natural behaviours such as nesting, foraging and perching.
Phil Twizell, RSPCA Assured member and founder of the Good Egg Fella’s in County Durham, said: “As a livestock farmer, you're responsible for the welfare of your animals. They are sentient beings and I feel it's just a natural thing to do, to be caring for your animals.
“If you get the welfare right, you get better production and you enjoy your job more. The RSPCA Assured label gives consumers confidence that eggs are produced to the highest welfare standards we can achieve, and that we’re adhering to the standards. When I see my hens happy, healthy and laying great quality eggs, I couldn’t be happier.”
Help build a better world for farmed animals and look for the RSPCA Assured label. View the RSPCA Assured advert and find out more online here.
Free registration for HRC closes soon! #
Doors open for HRC, part of Food, Drink & Hospitality Week, in less than two weeks! Don’t forget to activate your badge and join us from 17-19 March at Excel London.
Activate your badge here >> https://hrc-2025.reg.buzz/arena-mailmerge-email
Please note that visitor registration for HRC is currently free of charge but will be £40 per visitor from 00:00 17th March 2025. We strongly recommend you complete your registration now to avoid the onsite charge and ensure your registration is verified prior to attending the event. Find out more here.
This year, HRC is celebrating 90-years and invites you to discover:
NEW interactive features: Explore the Foodservice Packaging Pavilion, Tech Xchange, Spirits Pavilion, and Prosecco DOC masterclasses. Discover what’s on.
Unmissable product discovery: From new-to-market ingredients and premium drinks to state-of-the-art kitchen equipment and groundbreaking hospitality tech. View the exhibitor list.
Industry-leading seminar programme: Hear from Compass Group, thefoodpeople, Unilever, Sustainable Restaurant Association, Wingstop UK, Foodsteps, The Future Plate, and other industry leaders in our jam-packed seminar programme. View the seminar programme.
Time is running out! Register now to avoid the onsite fee >> https://hrc-2025.reg.buzz/arena-mailmerge-email
Sodexo recognised in top 25 maturity matrix index for ethnic diversity inclusion #
Sodexo UK and Ireland has been named as one the Top 25 companies for race and ethnic inclusion in the workplace score as part of Investing in Ethnicity’s Maturity Matrix.
It is the first year Sodexo UK and Ireland has been ranked in the Top 25 index of the Maturity Matrix, a benchmarking tool that assesses how organisations are making progress towards improving ethnic diversity and inclusion within their organisations.
The Top 25 index recognises organisations that have gone above and beyond to break down barriers to improving racial diversity while creating cultures and implementing inclusive policies that support increasing representation from diverse ethnic groups.
Sodexo scored highly in the areas of insights and supporting strategy receiving praise for the work of its Origins employee network in building awareness and the inclusion in the 10,000 Black interns programme aimed at championing under-represented talent by offering six-week paid internships within Sodexo.
Sodexo joined the 10,000 Black interns programme in early 2023. In the first year eight of the 24 interns placed at Sodexo, secured a position after the programme, and last year 40 interns took part in the six-week programme with Sodexo, at the end of the programme one in four of the interns seeking positions with the organisation received a job offer.
Raj Jones, head of DEI for Sodexo UK & Ireland said: “Sodexo has a long-standing commitment to fairness and equity and we are proud to be listed as one of the Top 25 organisations challenging and addressing the barriers those from underrepresented ethnic groups can face in securing employment and developing their careers.
“DEI is embedded at the heart of our business strategy and driven throughout the organisation, from the executive leadership team to our colleagues at all levels, who deliver services to our customers every day. We are dedicated to creating a workplace where all employees belong, where everyone can act with purpose and where everyone has equitable opportunities to thrive."
Inclusion in the Top 25 reaffirms Sodexo’s leadership and commitment to improving racial diversity while creating an inclusive culture and implementing policies that are beneficial to aiding diverse ethnic representation.
Sarah Garrett MBE, CEO, Investing in Ethnicity said: “It’s great to see how Sodexo has built on its work in supporting diverse ethnic groups within the organisation. This year, we are proud to congratulate Sodexo’s work with the Advanced Employer accreditation.
“Since last year, Sodexo has improved in areas such as insights, culture and inclusion, recruitment and its external impact. The organisation is above average within the following categories, insights and supporting strategy, which are foundational areas to supporting strategic and sustainable growth in the future. We are excited to see how Sodexo builds on its achievement over the coming year.”