Members’ News
March 2025
Nestlé Professional® reveals Toque d’Or® 2025 finalists where winners will battle it out for an unforgettable trip to Italy #
Nestlé Professional has announced the 12 lucky students advancing into the Finals of its prestigious Toque d’Or competition after a competitive and inspiring round of action at the National Heats in York.
Under the watchful eye of expert judges, including chef Tom Booton, the finalists have been selected to advance to the Grand Finals where they will compete across four days of exciting challenges for a once-in-a-lifetime culinary adventure in Italy this July.
The back-of-house (BOH) and front-of-house (FOH) students advancing to the Grand Finals in May are:
North Warwickshire & South Leicestershire College: Bobby Bendle & Leigh Flashman
West Nottinghamshire College: Cody Wragg
North Hertfordshire College: Erin Rose Coates
Hugh Baird College: Katie Blundell
Coleg Cambria: Victoria Royer
North Hertfordshire College: Freddie McCreath
Cheshire College South & West: Noah Richards-Layfield
The Sheffield College: Olivia Cartlidge
East Riding College: Ruby Goodens
Westminster Kingsway College: Serin Hassan
Loughborough College: Thomas Brassington
Katya Simmons, managing director of Nestlé Professional UK&I, said:
“By providing real-world experiences that highlight the skills and creativity needed to be able to flourish in hospitality, Nestlé Professional Toque d’Or continues to inspire young talent, serving as a platform for learning, growth and development.
“The calibre of competition at the Heats was outstanding. I want to congratulate all the competitors for their hard work, enthusiasm, and passion. Our final 12 should be incredibly proud of their achievement – I look forward to seeing them in the Finals where they take the next step in their Toque d’Or journey.”
The Heats welcomed 24 BOH and 24 FOH competitors, offering each the opportunity to showcase their creativity and skill in sustainability-inspired challenges set by Nestlé Professional’s team of experts and industry leaders. BOH competitors were tasked with creating an exceptional plant-forward main course using Maggi® and Garden Gourmet® products alongside a larder of fresh ingredients supplied by competition partner Woods Foodservice, as well as producing a perfectly baked chocolate brownie dessert using Nestlé Branded Dessert Ingredients.
Led by chef Tom Booton, the BOH judging panel included Sharkbait & Swim’s chef patron Steve McClarty, Nestlé Professional’s development chef Paul Hawkins and channel manager James Candy, Cherrytree Bakery’s new product development manager Martin Hargreaves, and 2024 BOH Toque d’Or winner now guest judge Geraldine, who supported the students throughout the challenges.
BOH judge Tom Booton, head chef at The Grill by Tom Booton, The Dorchester Hotel, said:
“The passion, energy and determination on display during the Heats was incredible. I enjoyed watching the competitors step up to the challenge and bring their own style and creativity to the competition. I want to extend my heartfelt congratulations to each competitor; whether you made it through to the Finals or not, you should be incredibly proud of what you’ve achieved. To those advancing into the Finals, this is your chance to showcase your learnings and skills even further.”
FOH competitors served these dishes to up to 50 community and charity guests during lunch service across the two-day challenge. Supporting the competitors in a wine and customer service masterclass was Jupiter Humphrey-Bishop. Competitors also learned all about coffee in a creative challenge led by Nestlé Professional’s coffee training specialist Jo Walsh, which saw them invent and create their own hot or iced coffee beverage using Seattle’s Best Coffee beans. These key learnings enabled the competitors to perfectly pair the main course and dessert with the appropriate beverage. Joining Jupiter and Jo on the FOH judging panel was Nestlé Professional’s coffee trainer Emilia Flajszer and 2024 FOH Toque d’Or winner now guest judge Jasmine.
FOH judge Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, said:
“It was inspiring to see the competitors embrace each challenge with confidence, and to see their passion for service shine through. The level of creativity and precision they brought to the competition was exceptional, and I have no doubt that all of them will go on to achieve great things in their careers if they apply the right mindset, enthusiasm and determination. Congratulations to all of the candidates, it takes courage to step out of your comfort zone, you’ve all demonstrated incredible talent. Refine your skills, stay focused and know that anything is possible. I look forward to seeing what the finalists will bring to the next stage of the competition.”
Joining the judging panel for Finals Week will be award-winning chef Adam Handling and his FOH director George Hersey. As well as having the opportunity to showcase their talent in front of some of the industry’s most recognisable names, the 12 finalists will embrace the principles of sustainability and learn about how hospitality plays an important role in supporting local communities. Finals Week will take place from 11 to 15 May 2025, with the winners announced during the Awards Lunch on 6 June 2025.
To stay updated and see the full list of finalists, visit Toque d’Or® Hospitality Competition | Nestlé Professional.
Sodexo Live! delivers catering & hospitality at The Terrace, Brighton&Hove Albion FC’s new Fan Zone #
Sodexo Live! is delighted to announce its partnership with Brighton & Hove Albion FC to deliver the catering and hospitality at The Terrace – the club’s brand-new fan zone at the American Express Stadium. Opening on 29th March, The Terrace marks the completion of the first phase of a major £40m investment to enhance the matchday experience for Albion supporters.
The eagerly anticipated fan zone is set to redefine pre and post-match entertainment, with a capacity of up to 1,000 fans in colder months and an expansion to 3,000 in warmer months, making it the largest fan zone in the Premier League. On matchdays, it will be known as the Heineken Fan Zone at The Terrace, providing an immersive digital sports bar experience with extended opening hours before and after matches.
Claire Morris, CEO of Sodexo Live! UK&I, commented:
"We are incredibly proud to be working with Brighton & Hove Albion FC on this brand-new venture. The Terrace will bring an exciting and different dining experience to Albion fans, showcasing the best of local Sussex produce whilst creating a vibrant social hub on matchday. With innovative food concepts and seamless digital ordering, we are setting a new benchmark for stadium fan zones and will also be promoting it for events all year round"
Brighton & Hove Albion FC Deputy Chairman and Chief Executive Paul Barber added:
"I know our fans are looking forward to the opening of The Terrace and are extremely excited to see these plans come to life. This investment by our chairman Tony Bloom is another step forward in enhancing the matchday experience. The Terrace will provide a fantastic place for fans to meet, watch live sport, and enjoy an excellent range of food and drink, working with top local suppliers and Sodexo Live! to deliver a high-quality offering."
The food and beverage experience at The Terrace will feature four new Sussex food kitchens in partnership with Sodexo Live! offering an exciting variety of options:
BITES by Steven Edwards – Gourmet burgers and beef hotdogs from the BBC MasterChef: The Professionals winner.
Lost Boys Chicken – Signature chicken dishes from a Brighton culinary favourite.
Zen Street Food – A menu featuring sandos, Asian fusion favourites, and vegetarian options.
Melts Café – Toasties, shakes, and specialty donuts, bringing a fresh take on café culture.
All food and drink will be available for digital ordering through the Brighton & Hove Albion App or via digital order points within the fan zone.
Beyond matchdays, The Terrace will serve as a year-round entertainment venue, hosting live sports screenings, music events, and themed experiences such as an Easter Eggstravaganza, Eurovision Party, and Father’s Day celebrations. It will also be available for private and corporate event hire, providing one of the largest event spaces in Brighton.
Sodexo Live! supports some of the UK’s most iconic music, cultural and sporting venues and events, plus conference centres, by delivering world class hospitality and food services. It helps deliver globally recognised live events with a proven track record of creating exceptional moments that bring people together. In addition to Brighton & Hove Albion FC, clients in the UK include Ascot Racecourse, Newcastle United FC, Emirates Old Trafford, ACC Liverpool and Royal Botanic Garden Edinburgh to name but a few.
New partnership enhances ‘gateway to the hospital’ at Royal Bournemouth’s BEACH Building #
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University Hospitals Dorset (UHD) has teamed up with One Retail to enhance the patient, staff and visitor experience at its new BEACH (Births, Emergency, And Critical care, children’s Health) Building at Royal Bournemouth Hospital.
Opening in April, the upgraded main entrance will feature a 24/7 Costa Coffee, a Co-op convenience store, and a Stock Shop for clothing, alongside vital hospital services including the Chaplaincy Centre, Charity facilities, Patient Advice and Liaison Service (PALS), and a dedicated Volunteer Hub.
The new BEACH Building will offer patient facilities for top class care, as part of a £500m investment in local health services. The new building spans 23,000m2, the equivalent of 115 tennis courts and will include a new maternity and neonatal unit, enhanced emergency department, dedicated imaging facilities, including x-ray and CT scanning and a critical care unit with a 30-bed capacity.
One Retail will be investing in the retail services to offer a range of products and services encompassing quality, familiarity and choice. One of the first Co-op stores within a hospital site will be opening within the building, sharing One Retail and Trust values, such as championing the local community and prioritising access to healthy and ethically sourced products. It has been designed with sustainability principles in mind, with low energy refrigeration and lighting being incorporated, as well as using recycled materials for signage.
The Co-op will provide access to food and drink conveniently, to better serve patients, employees and visitors to the site, including sandwiches and food to go, meals for later and key essential products for a hospital environment such as toiletries. Co-op member-pricing also means that its members can save more money on the items shoppers buy the most.
Costa Coffee will be opening 24/7 to serve food and drinks around the clock. One Retail will be creating a dedicated NHS staff area for colleagues to take a break, away from the clinical hospital environment. The store will serve a range of hot and cold food, as well as its range of beverages, with seasonal options. The team will utilise self-service kiosks, click and collect services and the loyalty scheme. A Stock Shop offering high quality clothing, essentials and gifts will also be opening.
This partnership within the Trust’s new building, evolves an existing relationship between the University Hospitals Dorset NHS Foundation Trust and One Retail, who have worked together for around 10 years within Poole Hospital.
Overall, the new retail outlets have created over 40 jobs within the local Dorset area. One Retail will also be working with food redistribution charity, Too Good To Go, which will avoid good to eat food going to waste.
Richard Renaut, UHD’s Chief Strategy and Transformation Officer said:
"We are delighted to partner with One Retail in creating a new gateway to the hospital—the centrepiece of the BEACH Building at Royal Bournemouth Hospital - enhancing the experience for patients, staff and visitors alike.
"This partnership builds on our in-house services to elevate our food and retail offerings. The new main entrance will feature an improved reception, dedicated space for the Patient Advice and Liaison Service (PALS), a welcoming chaplaincy area, and a hub for charity and volunteers.
"We’re also strengthening in-house catering with initiatives like Café West’s reopening, 24/7 hot food availability, and a pre-order app to cut down on queues - all designed to serve our community for years to come."
Andrew Jones, One Retail, Managing Director said:
“I am absolutely thrilled to bring Co-op into our suite of brand partners – they have a great range and I am sure the people working and visiting the hospital will welcome their offer.
“I am especially proud of the much-needed staff wellbeing area within the Costa Coffee, we all know how hard people work within the NHS and I hope this provides a place to take a break when needed.
“Our partnership with University Hospitals Dorset NHS Foundation Trust goes from strength to strength and our teams are really excited to be part of the new BEACH building.”
Martin Rogers, Director of Partnership Development, Co-op, commented:
“We are delighted to be working in partnership with University Hospitals Dorset (UHD) and One Retail.
“Our franchise partnerships are bringing Co-op and the benefits of membership to new, exciting and diverse communities as part of our growth plan.
“Our stores are designed to be a hub combining great quality products, value, deals and ethical retailing conveniently, along with community participation and additional customer services.
“We are proud to launch our latest store in a hospital environment, and be part of the retail solutions developed within the new Births, Emergency, And Critical care, children’s Health Building (BEACH) at Royal Bournemouth Hospital.”
Sodexo on track to halve its food waste in the UK and Ireland by the end of FY25 #
To mark WRAP’s annual Food Waste Action Week (17–23 March 2025), Sodexo UK & Ireland has announced that it is on course to meet its goal of cutting food waste by 50% by 2025 – five years ahead of the UN’s Sustainable Development Goal (SDG) target of 2030.
Reducing food waste is a key pillar of Sodexo’s 2040 net zero roadmap and a crucial step in its sustainability journey. Originally set in 2017 as part of its Better Tomorrow commitment, the FY25 target highlights the company’s leadership in tackling food waste.
To achieve this target, Sodexo has focused on the rollout of WasteWatch across all relevant sites in the UK & Ireland. Now deployed at 530 sites, WasteWatch works by rapidly capturing food waste data and giving clear insights into what is being wasted and why. Teams can then bring in operational and behavioural changes to help end avoidable food waste, whether generated in the kitchen or by consumers.
Since its launch in 2015, the programme has successfully prevented 10,381 metric tonnes of (carbon dioxide equivalent) CO₂e – the equivalent of powering 1,000 homes each year– and saved over 2.7 million meals from going to waste.
In just the past six months alone, WasteWatch has helped prevent 1,929 metric tonnes of CO₂e emissions and saved the equivalent of 508,773 meals from being wasted across the 530 sites.
Currently, Sodexo has achieved an average 45% reduction in food waste across its sites where WasteWatch is deployed, compared to their respective baselines, and remains confident that by 31 August 2025, it will reach its 50% reduction goal.
Claire Atkins Morris, Sustainability Director at Sodexo UK & Ireland said: “As a business serving a million meals every day, reducing food waste is one of the most effective ways we can cut carbon emissions and drive meaningful change. WasteWatch gives us the data and insights needed to understand where waste is happening and take targeted action to prevent it. By embedding this approach across our sites, we are not only making a significant impact on our environmental footprint, but also contributing to a more sustainable food system. As a global leader in delicious, sustainable, and nutritious food, we are committed to driving innovation that benefits both people and the planet.”
Sodexo has been actively addressing climate change for over a decade, partnering with WWF to measure and reduce its carbon footprint. In 2022 Sodexo became the first foodservice business, and one of the first organisations globally, to have both near and long-term net zero targets validated by the Science Based Targets initiative (SBTi)
In 2021, having reached its target to reduce GHG emissions by 34% by 2025, Sodexo UK & Ireland set out a comprehensive roadmap to net zero by 2040. Its latest net zero progress report is set to be published in March 2025, which will reveal the positive impact of its award-winning net zero supply chain engagement strategy, with a significant reduction in supply chain GHG emissions compared to its 2017 baseline.
Levy Appoints Dr Vincent Walsh as new Director of Decarbonisation #
Levy UK + Ireland, the sports and hospitality sector of Compass Group UK and Ireland, is delighted to announce Dr Vincent Walsh’s appointment as Director of Decarbonisation.
Dr Walsh, a highly respected ecosystems expert, and prominent leader in supply chain innovation and large-scale decarbonisation programmes, has been working with Levy since 2022 as a key advisor on its sustainability strategy.
The newly created role of Director of Decarbonisation will see Dr Walsh further cement his relationship with Levy, as he finds the best nature-based investment projects in the UK and beyond, fostering new external partnerships which support and align with the company’s ongoing deep decarbonisation journey.
Potential investment projects are expected to span carbon sequestration, agroforestry and aquatic ecosystem projects, aligning with recommendations on nature-based measures in the Climate Change Committee’s Seventh Carbon Budget, released last month, which underlined planting new woodland and restoring peatlands as "integral in growing land-based carbon sequestration.”
Dr Walsh will take a nationwide approach, mirroring Levy’s business breadth as he researches new opportunities and partnerships and helps Levy to select the best projects from across the UK, Ireland and beyond.
Dr Walsh, who holds a PHD in Biospheric Systems, is the founder of the Biohub at Ings Farm, an award-winning regenerative agricultural initiative and pioneering research and development facility, which plays a crucial role in the implementation of Levy’s long-term sustainability strategy.
Set on the edges of an ancient forest in the North Yorkshire uplands, the 92-acre mixed land site was launched in 2022 in collaboration with Levy, Yorkshire Water, Quorn Professionals and RegenFarmCo.
In December 2024, the Biohub won the prestigious £50,000 top prize in the 2024 Royal Agricultural University’s (RAU) inaugural Farm491 Mixed Land Use Challenge Prize, supported by the Esmée Fairbairn Foundation, underscoring its commitment to advancing regenerative agricultural practices.
The Biohub, a live demonstrator farm, hosts regular hands-on workshops for Levy staff to learn about regenerative farming and its benefits. To date, 400+ Levy staff from all areas and levels of the business have attended, helping on regenerative projects to develop the site.
The biohub has areas dedicated to agroforestry, woodland development, peatland restoration, hydrology, carbon and biodiversity net gain. It also boasts seven acres of wildflower meadows, over twenty regenerative water features and a dozen bee hives, that last year produced honey for Levy clients.
Jon Davies, CEO of Levy UK + I said: “We are delighted that Dr Vincent Walsh has accepted this new pivotal role as Director of Decarbonisation. Levy is a better company for our association with him. His energy, dynamism, knowledge, and commitment to driving change in regenerative agriculture and making the planet a better place is unrivalled. We cannot wait to see the brilliant projects and partnerships he finds for Levy to work with.”
Dr Vincent Walsh said: “I feel privileged to take on the role of Director of Decarbonisation at Levy, an organisation at the forefront of developing robust decarbonisation plans within the hospitality sector. Levy is genuinely committed to sustainable practices and is actively working towards becoming the most climate-positive large-scale caterer possible. I am excited to contribute to this vital journey and help drive Levy's strategic vision for a greener future.”
Kevin Watson, Sustainability Director, Levy said: “Dr Vincent Walsh has been a vital pillar of our long-term sustainability strategy and his positive energy and vision has been instrumental in helping educate Levy teams. I am delighted he is now joining the team to support us in further nature-based environmental and carbon reduction projects. His expertise will be invaluable.”
50+ CEOs across Hospitality, Travel, Leisure and Retail publicly reaffirm commitment to inclusive workplaces #
WiHTL & DiR has received widespread support from Chief Executives in a campaign demonstrating their continued commitment to building more inclusive organisations, and highlighting the sector as being welcoming to all. CEOs and senior leaders from many of the UK's leading HTL and Retail businesses have been quick to demonstrate their ongoing commitment, with over 50 leaders including Robin Mills, CEO, Compass Group UK & Ireland, Catherine Roe, CEO, Elior, Simon Emeny, CEO, Fullers and Dominic Paul, CEO of Whitbread signing the CEO Charter Pledge so far.
WiHTL & DiR have issued an open invitation to other companies and CEOs to also add their names to this pledge. Read the pledge in full, and see how your organisation can get involved here: https://www.wihtl.com/ceo-commitment-charter-2025
Students say taste trumps price when buying baked goods #
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Taste is more important than value to students, a new report from baked goods supplier Délifrance has revealed.
Published this month, Prove It: A Bitesize Guide to Education Catering is a deep dive into what students want from on-campus food, where they buy it, and what they look for in a retailer.
Researchers asked 500 16 to 24-year-old students who eat at on-campus outlets what is most important to them when buying food. The top factors were taste (34%), value (23%), convenience (16%) and quality (13%).
Although the study found value as the second-most important factor, that does not necessarily mean cheap, explains Délifrance marketing director Stéphanie Brillouet. "Students also insist on quality," she says. “Operators can meet demand for tasty products by offering baked goods that are fresh, hot and consistent.”
Convenience also matters to busy students, who say the most important factors are: quick to purchase (52%), quick to eat (47%), will fill me up (42%) and easy to eat on the go (41%).
Getting the service and product mix right will help ensure operators can ‘catch’ students in the first term of an academic year, adds education catering expert Matthew White MBE FIH, who worked with Délifrance to produce the report. "Once they have formed their purchasing habits, students mostly stick to them for their entire academic career," he adds.
With more than 550 colleges and universities across the country, higher and further education is a huge opportunity for café operators, restaurants and catering businesses.
Alongside the launch of the report, Amanda Pettingill, chair of higher education sector in-house caterers trade body TUCO, will be a guest speaker on the next episode of Délifrance’s Bitesize Bakery Podcast. This episode will explore the evolving role of bakery in higher education, discussing trends, challenges and opportunities in the sector, plus a look at how bakery products can support convenience, health, affordability and sustainability.
For more information visit: www.delifrance.com/uk/bitesize-guide-education-catering
Andy Threlfall steps down as FEA seeks new technical and policy director #
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Influential role is exciting, fulfilling and challenging – and very varied.
After nearly three years in post Andy Threlfall – FEA’s Technical & Policy Director, will be leaving the role. “Andy goes with our thanks and best wishes,” says Emma Brooks, chair of FEA. “His will be hard shoes to fill. His knowledge and understanding of the commercial kitchen regulatory landscape have been huge assets, and his persistence, patience and sense of humour will be missed.”
Andy leaves FEA on 30th April. He says, “It’s been an enjoyable job, I’ve really valued the opportunities it has given me. However, I’ve been offered a great role by my former employer, Pentland Wholesale, which is very local to me so I’ve decided to move on. I wish my successor the very best, I know that whoever takes on this role will find it exciting, challenging and fulfilling.”
FEA is now actively recruiting for Andy’s replacement. The role of technical and policy director is very varied and involves both leading and supporting the commercial foodservice equipment sector in matters of a technical nature. It will suit someone with knowledge, skills and experience in electrical and mechanical engineering, who wishes to develop their career in the industry.
It’s an important role with the opportunity to directly influence UK and EU policy makers, liaising with both government and its consultants and agencies. The director, who joins the professional FEA secretariat team of five, will be dealing directly with members and working alongside bodies such as BSI, the European Federation of Catering Equipment Manufacturers (EFCEM), and other industry organisations. A key responsibility will be championing sustainability and circular economy principles within the foodservice equipment sector.
While the role is largely home-based, it also entails some travel in the UK, Europe and beyond. The successful candidate can expect an attractive salary of £60-£70k plus performance related bonus and other benefits.
Further information about the role can be found at News | FEA Technical and Policy Director – Job Advertisement. For a copy of the full job description, or to have an informal and confidential conversation about the role, contact FEA’s chief executive John Cunningham on 07539 413258 or john.cunningham@fea.org.uk.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Apprentices Shine at Apprenticeship and Training Conference at ACC Liverpool #
The power of apprenticeships was truly brought to life at the Apprenticeship and Training Conference, held at ACC Liverpool this month, as Sodexo Live! (the venue’s culinary and hospitality partner) worked alongside EducationScape, the City of Liverpool College, and ACC Liverpool to provide real-world experience for five apprentices and 20 students who were invited to work at this prestigious event.
Demonstrating a shared commitment to nurturing the next generation of talent, apprentices from multiple disciplines and organisations – including commis chefs and, cabin crew and aviation students – played a vital role in the event’s operations. From crafting and serving canapés to assisting with delegate registration and event coordination, these apprentices gained invaluable hands-on experience in a high-profile setting.
A key highlight of the conference was the networking reception on 11 March, where apprentice chefs from City of Liverpool College prepared 1,280 canapés under the guidance of Sodexo Live! and college tutors. Later that evening, the Gala Dinner featured bread rolls made with sustainable wild farmed flour, crafted by student bakers.
Sodexo Live! also proudly showcased its own investment in apprenticeships. Two of its Level Two Culinary apprentices, who joined the company in January 2025, worked alongside their peers, guided by Sodexo Live! Senior Sous Chef Paige Flynn and Executive Chef Matthew Cox.
Claire Morris, CEO Sodexo Live! UK&I said: “This event truly embodied the spirit of apprenticeships and echoed our values and commitment to our people. It also reinforced the importance of partnerships, together with ACC Liverpool and City of Liverpool College, we are investing in the future of hospitality and event management, and I cannot wait to see some of these apprentices develop in the organisation or within the wider hospitality industry.”
Tracey Jackson, Director of People at ACC Liverpool, added: “We are committed to supporting the next generation of talent, and this event was a fantastic example of how apprenticeships provide real-world experience in a live event setting. By working collaboratively with partners like Sodexo Live! we can help shape the future workforce and provide valuable career pathways for young people.”
Apprentice Ethan Ormesher (18), from the Wirral, added: “Today has been a brilliant experience. My apprenticeship is based in a traditional pub, so working in a large kitchen has been a completely different environment. I’ve refined my skills by preparing canapes for the first time and learned to use new equipment. Coming from a kitchen with just three staff, it was incredible to be part of a big team, and I felt truly valued and appreciated. Everyone was so welcoming, and it’s been a really valuable opportunity for me.”
By integrating apprentices into the fabric of the conference, Sodexo Live! and its partners demonstrated the practical impact of apprenticeships, fostering skills development while delivering a world-class event experience.
Sodexo Live! has been the culinary and hospitality partner for ACC Liverpool for more than a decade and supports some of the UK’s most iconic music, cultural and sporting venues and events, plus conference centres, by delivering world class hospitality and food services. It helps deliver globally recognised live events with a proven track record of creating exceptional moments that bring people together. In addition to ACC Liverpool, clients in the UK include Ascot Racecourse, Newcastle United FC, Emirates Old Trafford, Brighton & Hove Albion FC and Royal Botanic Garden Edinburgh to name but a few.
List of apprentices and students invited to work at the event were:
Level Two Commis Chefs Apprentices
Tyler Hallas (18) Sodexo M&S Bank Arena, Liverpool
Jake White (22) Sodexo M&S Bank Arena, Liverpool
Connor Murphy (18) Barnacle Restaurant, Liverpool
Ethan Ormesher (18) Ship Inn, Wirral
Louis Boden (17) The Quarter, Liverpool
Level Two Cabin Crew and Aviation course students supporting with registration and delegate direction
Daisy Allan
Jodie Power
Lucy Banks
Amelia Ferguson
Kate Conroy
Cecelia MacMaster
Erine Williams
Charlie Cummins
Lauren Pierce
Kian McCleary
Riley Tasker
Millie Hamilton
Ella Cattermole
Bella Simpson
Daisy Allan
Jodie Power
Carlos Gomes
Tiago Bivolaru
Lucy Roberts
Ruby Taylor
Flat February for hospitality as consumer spending tightens and new costs loom #
Britain’s leading restaurant, pub and bar groups delivered fractional like-for-like sales growth of just 0.1% in February, according to the latest CGA RSM Hospitality Business Tracker.
The figure is well below the current rate of inflation and continues a challenging start to 2025 for the sector, following a year-on-year drop of 1.3% in January. It indicates that many consumers continue to remain watchful of their disposable income.
The Tracker, produced by CGA by NIQ in partnership with RSM UK, shows February delivered 2.5% growth in total sales, including all venues opened by groups in the last 12 months. However, with key costs still inflationary—including via extra National Insurance contributions from April—margins in hospitality remain extremely tight.
Pubs performed the best of the major hospitality channels in the Tracker for the third month in a row. Like-for-like sales finished 1.7% ahead of February 2024, having been partly boosted by the start of the Six Nations rugby tournament. With some consumers limiting their meals out, restaurant groups’ sales fell by 0.6%. While February featured Valentine’s Day, this year it occurred on a Friday, a day that already generally sees higher on premise visitation compared to other days of the week, and last year it fell on a Wednesday, resulting in a missed mid-week sales boost this year. Bars continued a long-term drop in growth, with like-for-like sales down by 7.9% in February. The on-the-go segment of the market slipped 1.9%.
Hospitality had a slightly tougher month in London than elsewhere, the Tracker shows. Groups’ sales inside the M25 were down by 1.2% year-on-year, but beyond the M25 they recorded a marginal rise of 0.5%.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “After a flurry of spending over Christmas it’s clearly been a challenging start to 2025 for the hospitality sector. Growth is very fragile, and hikes in National Insurance Contributions will pile even more pressure on managed groups. We remain optimistic that spending will start to loosen, and brighter weather and big occasions like St Patrick’s Day, Mother’s Day and Easter should help to rally sales. Nevertheless, real-terms growth will remain hard-earned for the foreseeable future.”
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “A second month of lacklustre trading results means that the hospitality sector remains in negative territory for the year to date. Consumers are opting to cut back on discretionary spending amidst growing apprehension about the UK economy and global instability. While the medium-term outlook appears more positive, the coming months will be critical for businesses grappling with both waning demand and rising costs. Next week’s Spring Statement represents a final opportunity for the Government to support the sector through this challenging period, with a phased introduction of National Insurance increases and a delay to implementing the Employment Rights Act high on operators’ wish lists.”
CGA by NIQ collected sales figures directly from 113 leading managed groups for February’s edition of the CGA RSM Hospitality Business Tracker, which provides authoritative monthly insights into Britain’s restaurant, pub and bar sales. Companies participating in the Tracker receive a fuller breakdown of trading that helps to benchmark performance and understand market trends. To join the cohort, contact Andrew Dean at andy.dean@nielseniq.com
Participants in the CGA RSM Hospitality Business Tracker: Adventure Leisure Ltd, All Star Lanes, Amber Taverns, Anglian Country Inns, Arc Inspirations, Azzurri Group (Ask Italian, Coco di Mama, Zizzi), , Barburrito, Barworks, Beds and Bars, Big Fang Collective, Big Table Group (Banana Tree Restaurants, Bella Italia, Chiquito, Frankie & Benny’s, Las Iguanas), Bill’s Restaurants, Boom Battle Bar, Boston Tea Party, Boxpark, BrewDog, Burger & Lobster, Buzzworks Holdings Group, Byron, Chance and Counters, Coaching Inn Group Ltd, Comptoir Group Plc, Cote Restaurants, Creams Café, D & D London, Darwin & Wallace, Dishoom, Five Guys, Fortnum & Mason, Fuller Smith & Turner, Gaucho Grill, Giggling Squid, Glendola Leisure, Greene King (Chef & Brewer, Hungry Horse, Flaming Grill), Gusto Restaurants, Hall & Woodhouse, Hawthorn Leisure, Heartwood Collection, Honest Burgers, HOP Vietnamese, Individual Restaurants, Junkyard Golf Club, Kibou, Laine Pub Co, Lane 7, Le Bistrot Pierre, Liberation, Lina Stores, Loungers, Lucky Voice, Marston’s, McMullen & Sons Ltd, Mildreds, Mission Mars, Mitchells & Butlers (Harvester, Toby, Miller & Carter, All Bar One), MJMK Restaurants, Mojo Bar, Mowgli, Nando’s Restaurants, Neos Hospitality, New World Trading Company, Nightcap Plc, North Brewing Co, NQ64 Arcade Bars, Oakman Inns, Parogon Pub Group, Peach Pubs, Pho, Pizza Express, Pizza Hut UK, Popeyes, Portobello Starboard Ltd, Prezzo, Punch Pub Co, Revolution Bars, Rick Stein Restaurants, Riley’s, Rosa’s Thai, Roxy Leisure, San Carlo, Shepherd Neame, Simmons Bars Group, Snug Bar, Southern Wind Group (Fazenda), St Austell, Star Pubs & Bars, State of Play Hospitality, Stonegate Pub Co (Slug & Lettuce, Yates’, Walkabout, Bermondsey Pub Company), Tasty Plc, TGI Fridays UK, The Alchemist, The Restaurant Group, Thunderbird Fried Chicken, Tonkotsu, Topgolf Ltd, Tortilla, Tossed, Treetop Golf, True North Brew Co, Turtle Bay, Upham Pub Co, Urban Pubs & Bars, Various Eateries (Strada, Coppa Club), Village Hotels, Wagamama, Wasabi, Wells & Co, Whitbread (Beefeater, Brewers Fayre, Table Table), Wingstop, YO! Sushi, Young’s and Yummy Collection.
Award winning chef Gary Maclean announces Scottish Student Chef of the Year Finalists #
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Knorr Professional competition spotlights Scotland’s best emerging culinary talent
The finalists in Knorr Professional’s Scottish Student of the Year Competition 2025 have been announced. The five chefs from Scotland’s top catering colleges will now compete in the live final on Wednesday 26th March at the prestigious City of Glasgow College.
The 26-40 year olds will be turning up the heat in the kitchen to wow the judges and land the coveted prize of an all-expenses paid educational food trip to Italy.
Glasgow born chef Gary Maclean - competition ambassador and judge - says: “The strength and creativity of this year’s entries has been truly impressive and a significant marker of the calibre of talent Scottish catering colleges are nurturing. And now the challenge is mounting, as the five shortlisted students fire up the stoves to bring their dishes to life at the live final.”
Gary will join head judge James Brown, Executive Chef at Unilever Food Solutions, and Bidfood Scotland’s Food Development Chef, Martin Ross.
The finalists in Knorr Professional’s Scottish Student Chef of the Year 2025 are:
Nahui Keiss, 38 – Forth Valley
Ross Gourlay, 20 – City of Glasgow
Graham Watson, 35 – Ayrshire
Louise Smith, 40 – Ayrshire
Lewis MacLeod, 26 – UHI, Argyll
The students will compete in teams of two - each consisting of a Head Chef and an Assistant - to complete a skills test and deliver a two-course meal, based on this year’s competition theme of wellbeing. The judges will be looking for menus that highlight the powerful connection between nutrition and health, showcasing the use of high-quality, locally sourced, and seasonal ingredients. A commitment to reducing food waste is also integral, encouraging the creative use of by-products and ensuring that every ingredient is maximised. The main course must use Knorr Professional Bouillon as a key ingredient to enhance the depth of flavour.
Knorr Professional’s Scottish Student Chef of the Year competition is now in its second year and aims to discover and celebrate the next generation of young Scottish chefs. With a focus on nurturing creativity and innovation, the competition seeks to inspire and support students in reaching their full potential, whilst highlighting the vibrant future of Scotland's culinary industry. The competition also provides a platform for students to develop their skills and promote professional growth, ensuring they are fully equipped to succeed in the fast-paced, competitive culinary world.
For further press information, images and interviews contact:
Claire Felstead @ Omne
claire.felstead@omne.agency / 07302 003 696
Why Governance and Policy Matter - A Hospitality Perspective on Environment, Social and Governance Best Practices #
At Restaurant Associates we are committed to supporting our clients in enhancing the employee experience, creating best-in-class hospitality settings and embedding sustainability into their core business strategies.
Our latest white paper delves into the critical role of corporate governance in driving business success, how policies can be transformed into practical guidelines and the ongoing discussion about what effective governance truly looks like.
Key insights include:
· ESG-driven governance minimises legislative, reputational and environmental risks, ensuring compliance and long-term stability.
· Embedding ESG into core operations can enhance employee experience and improve retention.
· Case study – how one of our London-based clients leveraged technology to cut food waste by 50%.
To read the white paper in full - Why Governance and Policy Matter A Hospitality Perspective on Environment, Social and Governance Best Practices
Storms and Cautious Spending Reshape UK’s Eating and Drinking Out Habits – Pubs, Burgers, and Drinks Gain Momentum #
The latest data from Lumina Intelligence’s Lumina Intelligence’s Eating and Drinking Out Panel highlights the impact of poor weather conditions and cautious consumer sentiment on the UK’s out-of-home (OOH) market.
In February 2025, penetration growth slowed notably to just +0.3ppts, with 57.5% of UK adults participating in an out-of-home occasion during the period. While overall penetration growth stagnated, engaged consumers displayed resilience by increasing their visit frequency by +5.8%, averaging 1.5 occasions per week. However, consumers demonstrated caution, limiting on-the-go visits and higher-ticket social occasions in response to economic pressures and inclement weather.
Consumer spending habits reflected the broader economic and environmental challenges. With fewer high-ticket, longer dwell-time occasions such as lunch and dinner in restaurants, the market saw a shift towards more accessible drink-led occasions. Pubs and bars capitalised on this trend, increasing their share by +1.8 percentage points, while drink-led occasions grew by +2.7 percentage points. This shift contributed to a reduction in average spend per head year-on-year.
Quick service restaurants (QSR) and pubs were key drivers in shaping the UK’s food consumption trends. Burgers (+2.1 percentage points), pizza (+0.9 percentage points), and sandwiches (+1.3 percentage points) all increased their share of occasions, fuelled by the continued popularity of these formats within QSR and pub settings. In response, operators have been focusing on enhancing classic menu items, with premium burger and sandwich offerings emerging as a strategic focus to meet consumer demand for higher-quality propositions.
As the UK’s OOH market continues to navigate external pressures, operators are adapting by refining their offerings to align with evolving consumer preferences. With drink-led occasions on the rise and demand for elevated classics gaining momentum, the industry remains agile in responding to changing market conditions.
Gen Z ‘Can be menu rejectors’ #
Unilever Food Solutions UK&I launches FUTURE MENUS VOLUME 3
FUTURE MENUS reveals how chefs and operators can attract and maximise spend with influential yet polarised Gen Z demographic
New More in Common research shows that Gen Z can be menu rejectors
Unilever Food Solutions’ four key trends highlight how to future proof menus, increase footfall and drive loyalty
Customisation is king - how to target consumers that embrace variety vs meeting demands of those who seek more control over their menu choices.
Unilever Food Solutions UK&I (UFS) has launched its third annual FUTURE MENUS report, highlighting four key foodservice & hospitality trends that are critical to business success. The in-depth research reveals how chefs and operators can meet the demands of consumers, with a particular focus on Gen Z; to keep their businesses relevant, drive footfall and unlock spend.
FUTURE MENUS Volume 3 includes new insight commissioned from opinion poll and social research experts More in Common1. Gen Z - who eat out in the UK more than any other generation - aren’t just another demographic, but increasingly economically powerful trendsetters, craving exciting dining experiences that are personalised, globally inspired and shareable.
Key findings from the FUTURE MENUS Volume 32 report show that Gen Z ‘can be menu rejectors’ and their preferences need to be front of mind for operators to win.
Here’s a taster of what the Gen Z demographic accept and reject on menus:
Gen Z are the only generation where a majority say they eat out at least once a week, with over 25% eating out multiple times a week
One in ten only go to restaurants where they can customise dishes
Customisation fosters loyalty - 62% of Gen Z are more likely to return to a restaurant that encourages customisation
77% of Gen Z are more attracted to restaurants with adventurous, global cuisine
62% say they are likely to return to a restaurant that features modern takes on food from around the world
60% of Gen Z would be more likely to return to a restaurant where the chefs blend food from different cultures
26% would be less likely to return to a restaurant that only serves British cuisine
26% of Gen Z are often overwhelmed by long menus, compared to 15% of the nation
The FUTURE MENUS Volume 3 trends are:
Borderless Cuisine - globalisation and migration are blending diverse food traditions as chefs honour their multicultural origins, a trend that’s driven by our increasingly migratory world
Street Food Couture - traditional street foods are being elevated to gourmet offerings with chef expertise in every food service channel, including fine dining - Gen Z is a major driver of this trend
Diner Designed - growing demand for personalised and immersive dining experiences and value-added experiences is driving this trend
Modernised Comfort Food - diners seeking foods that are deeply nourishing for the soul, covering everything from nostalgic dishes that feel comforting and safe, to recipes familiar to chef heritage and regional classics.
Colin Butler, Managing Director at Unilever Food Solutions, says: “We understand the many headwinds and challenges operators of all sizes are facing right now. Trade body UKHospitality has stated that the changes in the 2025 Budget will cost hospitality businesses £3.4bn, so our latest FUTURE MENUS report could not be more timely or relevant.
“FUTURE MENUS is Unilever Food Solutions’ annual deep dive into the key trends that are reshaping menus worldwide, featuring unrivalled in-depth global market research and culinary insights. It’s a critical tool for chefs and operators to help spark culinary creativity, drive innovation, and create relevant, memorable dining experiences for customers that unlock spend and drive loyalty.”
To download the Future Menus Volume 3 report, visit: ufs.com/futuremenus
For further press information contact:
Claire Felstead @ Omne
claire.felstead@omne.agency / 07302 003 696
UK Food to Go Market Set to Surpass £24bn in 2025 as Demand for Convenience Drives Growth #
Lumina Intelligence has launched the UK Food to Go Market Report 2025, revealing that the sector is forecast to grow +3.3% to reach a value of £24bn in 2025. This growth is set to outpace the total eating out market and inflation, reinforcing the resilience and dynamism of food to go as a dominant force in the UK’s hospitality sector.
As food to go strengthens its foothold, its share of the total eating out market is expected to climb to 23.6%, an increase of +0.6 percentage points from 2019. Investment from fast food operators, convenience stores, and sandwich and bakery chains has been instrumental in driving growth, capitalising on the UK’s continued demand for high-quality, convenient meal options.
Affluent Millennials Lead the Charge as Spending Polarises
The report highlights an emerging polarisation in consumer spending power, with the highest earners driving growth. Food to go penetration growth from 2023-2024 has been dominated by those earning over £50,000, with affluent millennials in management roles in London leading the charge. A notable factor behind this trend is the continued return to office-based working, which has bolstered weekday food to go occasions, particularly at lunchtime. There are opportunities for operators to increase transaction values through targeting these consumers with elevated propositions.
The lunchtime day-part has experienced the most notable increase in share of occasions, rising +1.0 percentage point to 32.2%, with solo missions on Mondays and Wednesdays proving to be key drivers of this uplift.
Innovation and Expansion Power Market Leaders
The UK’s leading food to go players have expanded market share beyond pre-pandemic levels, leveraging investment in store layouts, product innovation, and diversified formats. Convenience stores, sandwich & bakery outlets, and coffee shop chains are all projected to increase their share of the food to go sector between 2019 and 2028.
The market is also poised for a period of sustained expansion, with total outlet numbers forecast to rise +1.2% to 155,711 locations, driven by operators rolling out new store formats in both urban and suburban locations. Aligning product ranges with evolving consumer tastes, including premiumisation and health-conscious offerings, has been a cornerstone of success for these key players.
Quality and Health Propel Consumer Choices
A heightened consumer focus on elevated classics and functional health presents a lucrative opportunity for food to go operators. Demand for premium sandwiches and functional ingredients - including lion’s mane mushroom in drinks and meals - is rising as consumers seek accessible ways to boost their health.
Year-on-year, the share of consumers who identify as very quality-led and very health-conscious has continued to increase beyond 2022 levels, indicating a long-term shift in purchasing behaviour.
Future Outlook: A £26bn Market by 2028
Looking ahead, easing economic tailwinds and sustained consumer appetite for food to go are expected to drive market value to £26bn by 2028. The forecast size of the prize for leading operators from 2025 to 2028 stands at £2.1bn, underscoring the potential for brands that invest in their operations and innovation pipelines.
However, in order to fully realise growth opportunities and counterbalance rising costs, operators will need to strategically invest in technology and automation, as service automation success rates remain mixed across the sector.
Sodexo achieves prestigious recognition for commitment to social impact #
Sodexo UK & Ireland has been awarded the Ambassador Charter Mark Award by the Social Recruitment Advocacy Group, becoming the first organisation to achieve this highest level of recognition.
This milestone reflects Sodexo's long-standing commitment to creating social impact in the communities it serves and operates in, with each of its 30,000 colleagues supporting the delivery of its varied services and taking collective responsibility for driving positive change every day.
The Social Recruitment Advocacy Group was founded in 2022 by PeoplePlus, a leading organisation in social value creation, and is chaired by Rt. Hon. Anne Milton, former Minister of State for Skills and Apprenticeships. Bringing together over 100 organisations including Lidl, IKEA, Amey, DHL and the NHS, the Group is focused on breaking down employment barriers by expanding access to skills development, and sustainable job opportunities, including for individuals with criminal convictions and supporting military communities. Through collaboration, knowledge sharing, and advocacy, the Group is driving a lasting movement for social change.
The Ambassador Level represents the highest commitment to social value and innovative recruitment practices. Employers who achieve this status are true champions of social responsibility, embedding social impact into their corporate DNA while serving as advocates and role models within their industries.
Sodexo’s achievement as the first organisation to receive Ambassador status reflects its dedication to creating positive change with the advocacy group highlighting the following:
Guaranteed interviews for ex-offenders through its Starting Fresh programme, helping reduce reoffending by providing meaningful employment.
Support for military communities, offering employment pathways for veterans, reservists, and military families.
Supporting unpaid carers through its Parents and Carers employee network
Encouragement of employee volunteering, offering up to three paid days per year for volunteering and fundraising through the Sodexo Stop Hunger Foundation.
Mentoring organisations new to social recruitment, ensuring a long-lasting impact across industries.
Sodexo’s charitable work also contributed to it achieving Ambassador status, particularly the fundraising efforts of the Sodexo Stop Hunger Foundation which includes its support to 2.8 million people through the redistribution of more than 160,000 meals and by dedicating 56% of its funding to addressing food insecurity's root causes, as reported in its 2024 annual impact report
Kenny Boyle, CEO at PeoplePlus, said: "Achieving Ambassador status is a fantastic milestone for Sodexo. They have emerged as leaders in their industry and true champions of social responsibility. Their commitment to social impact is consistently embedded in their ethos and approach.”
Angela Halliday, Director of Sodexo Impact at Sodexo UK & Ireland, added: “We are incredibly proud to be the first organisation to achieve Ambassador status with The Social Recruitment Advocacy Group. This recognition reflects our commitment to creating real opportunities for those facing employment barriers. At Sodexo, we believe responsible recruitment is not just the right thing to do—it strengthens businesses, communities, and society as a whole.”
In February 2025, Sodexo UK & Ireland reinforced its long-standing commitment to social impact by launching its Social Impact Pledge 2030. This five-year plan sets ambitious goals across its people, planet, places, and partners pathways. As part of its People pathway, Sodexo prioritises social mobility by expanding access to apprenticeships, supporting individuals with criminal convictions into sustainable employment, and helping veterans, reservists, and military families secure meaningful job opportunities.
Sodexo’s commitment to driving social mobility has led to multiple industry accolades, including:
Top 75 Employer in the 2024 Social Mobility Index, recognising its efforts in creating fair opportunities.
GREAT British Employers of Veterans Top 50 (2024), recognising its support for ex-military personnel.
Making the Leap’s Social Mobility List, highlighting key contributors to social mobility in the UK.
Silver Member Status in the 5% Club, acknowledging its investment in apprenticeships, training, and upskilling.
Allister Richards Appointed Chair of The Springboard Charity #
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The Springboard Charity is delighted to announce the appointment of Allister Richards, Chief Operating Officer of CH&Co, as its new chair. Allister takes over from Alastair Storey, who has led the charity’s board since 2019, overseeing its growth and impact as it expanded its reach and strengthened its support for those entering the hospitality industry.
The Springboard Charity supports unemployed and disadvantaged young people into sustainable careers within hospitality, leisure and tourism. The charity delivers employability training, careers activities in schools and access to industry opportunities through its CareerScope platform, helping individuals develop the skills and confidence to secure long-term employment.
During his six years as chair, Alastair Storey has overseen the charity’s work in supporting more than 21,000 people into jobs in the hospitality industry. A key achievement during his tenure was the successful delivery of the Springboard to 2022 project, which helped the sector rebuild its workforce by equipping job seekers with the necessary skills and opportunities.
Alastair Storey, chairman and CEO of Westbury Street Holdings, said: "It has been a privilege to serve as chair of The Springboard Charity and witness the incredible impact it has on young people’s lives. I am confident that under Allister’s leadership, the charity will continue to grow and change lives for the better."
Allister Richards, chief operating officer of CH&Co, added: "The Springboard Charity plays a crucial role in shaping the future of hospitality by inspiring and supporting the next generation. I am honoured to take on this role and look forward to working with the team to build on its successes and drive further positive change."
Chris Gamm, chief executive of The Springboard Charity, said: "I’d like to thank Alastair for his outstanding leadership and commitment over the past six years. His guidance has helped Springboard grow its impact significantly, supporting more young people into life-changing careers. I’m delighted to welcome Allister as our new chair and look forward to working together to continue driving forward our mission."
Sodexo reveals net zero supply chain engagement has helped reduce supply chain GHG emissions by 32% #
Sodexo UK & Ireland’s latest net zero progress report reveals the positive impact of its award-winning net zero supply chain engagement strategy with a 31.8% reduction in its supply chain GHG emissions against its 2017 baseline.
Sodexo’s report outlines the significant progress it has made for the period 1 June 2023 and 31 May 2024 achieving a 23.4% reduction in absolute Scope 1, 2, and 3 greenhouse gas emissions against its 2017 baseline.
Sodexo continues to follow the science in its efforts to reach net zero by 2040 and in line with best practices Sodexo has restated its GHG emissions to reflect improvements in data quality and improved calculation methodologies, ensuring its reporting is accurate and transparent, enhancing credibility and trust among stakeholders.
The report reveals how Sodexo’s collaborative approach with supply chain partners, clients and employees along with its continued focus on delivering sustainable food solutions and low carbon meals has positively impacted its scope 3 emissions with an overall reduction of 22.8% compared to 2017. This includes:
supply chain GHG emissions have reduced by 31.8% compared to its 2017 baseline, reflecting the positive impact of Sodexo’s award-winning1 net zero supply chain engagement strategy which combines guidance, collaboration and mentorship. 95% of in-scope Sodexo supply partners are fully engaged with the programme.
client and operational waste GHG emissions have decreased by 38.6%, surpassing the company’s short-term target. The most significant reduction was in packaging, as single-use disposable packaging was removed from operations, and in the year ending May 2024 alone 375.3 tonnes of food waste have been prevented through the use of Sodexo’s WasteWatch programme.
it has achieved its target of its menus including 33% of plant-based dishes by 31 August 2025 way ahead of schedule.
it has reduced the total volume of animal proteins by 43% (40.4% reduction in GHG emissions).
total volume of beef has been reduced by 51% (56.8% reduction in GHG emissions).
Sodexo’s latest data shows that in the UK and Ireland it has:
surpassed its short-term target for scopes 1 and 2 with a reduction of 53.8% against its 2025 target of 34%. Vehicle electrification and procuring 100% renewable electricity contributed to this reduction and brings Sodexo close to achieving its 55% reduction target for 2030.
achieved a 23.4% reduction in absolute Scope 1, 2, and 3 greenhouse gas emissions, removing 195,000 tCO2e.
reduced carbon intensity by 35.5%; a 4.7% decrease on 2023. Carbon intensity is the measurement of emissions per unit of revenue demonstrating that despite increasing in its operational activities Sodexo is emitting less GHG emissions.
Sodexo continues to integrate green skills into its core operations recognising the critical role of every employee in addressing climate change. By the end of August 2024 71% of its senior leaders and on-site managers had completed green skills training.
To advance this Sodexo has partnered with the Institute of Environmental Management and Assessment (IEMA) as an official training centre to provide relevant sustainability training to its employees across all career stages. It is also able to extend this training to its clients and supply partners, helping them equip their employees with valuable green skills training.
Claire Atkins Morris, Sustainability Director, Sodexo UK & Ireland said: “Making a positive impact is core to our purpose, and in 2025 we mark 15 years of ambitious and transparent climate action. Since our last progress report we have improved the quality GHG emission data, bringing the action required into sharper focus. In line with best practice, we have restated our emissions reduction figures and will continue to share our data and our progress openly.
“We know through our data that food systems account for a considerable proportion of our carbon footprint which is why sourcing sustainably and tackling food waste are key levers in our net zero transition plan.
“This work is not easy, but through our focus on key impact areas we are making good progress. Looking ahead, our focus is on ever-closer collaboration with our supply chain, our clients, our partners and the wider industry; and through our investment in green skills training and upskilling we are not only future-proofing our business but also contributing to a sustainable future for the communities we serve.”
Sodexo has been actively addressing climate change for over a decade, partnering with WWF to measure and reduce its carbon footprint. In 2017 it set a baseline that covered not just its scope 1 and 2 direct operations, but all scope 3 categories across its value chain. In 2022 Sodexo became the first foodservice business, and one of the first organisations globally, to have both near and long-term net zero targets validated by the Science Based Targets initiative (SBTi).
Read Sodexo UK & Ireland’s latest net zero progress report here.
Carys Williams crowned Springboard FutureChef 2025 Champion #
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The search for the UK’s best young chef has concluded with Carys Williams, 16, from Pontarddulais School, Swansea, emerging as the 2025 Springboard FutureChef champion following an intense final in London.
Held at Capital City College - Westminster on 24th March, the final saw 12 of the most talented young chefs from across the UK compete for the prestigious title in Springboard’s annual competition.
Each finalist had 2 hours and 45 minutes to prepare a main course and dessert for a panel of industry-leading judges, including Adam Handling, Alain Roux, Brian Turner, Chantelle Nicholson, Cherish Finden and 2024 winner Reece Ventura.
Since the regional final ,Carys has been working at her Mentor, Michelin star Chef James Sommerin’s restaurant on a Saturday and has also put 60 hours of training in designing and refining her dishes from the mystery basket of ingredients.
Carys will be treated to a spectacular experience courtesy of first prize sponsors Sodexo. This will begin with a behind the scenes tour of Eton College with afternoon tea, followed by an evening meal at a top restaurant. The next day, Carys will be taken to the world-famous Royal Ascot event to work behind the scenes, rub shoulders with renowned celebrity chefs and the award-winning Sodexo Live culinary team at Ascot Racecourse.
Discussing her win, Carys said, “It’s been an amazing experience and one I‘ll never forget. I was really shocked that I won, but it shows that hard work does pay off.”
Celebrating Carys’ success, her mentor James Sommerin, said: “Carys is a really astute young lady and she’s done amazingly well. It’s quite complicated to use mackerel and you have to be precise with your timings. She’s trained hard and totally thrown herself at it- she’s practiced and practiced and practiced. I’m so happy, it’s unbelievable!”
Springboard FutureChef head judge, Adam Handling of Frog by Adam Handling said: “I thought today was fantastic. Being part of this competition and seeing the progression each year is incredible. Everything was really well done. This is the future, right here, well done.”
Judge Sabrina Gidda, chef and author spoke about Carys’ dish, saying “it was really well-balanced, showed great commitment to prep and she really thought about the technique as well as the enjoyment of the dish. It was a joy to eat.”
Addressing all of the winners, judge Cherish Finden said “Wow- you cooked like pros today. It was mind blowing, seeing how you performed.”
Judge Alain Roux added that “It was a brilliant day and lovely to see the young chefs working well. Judging was fun!”
Chris Gamm, CEO of Springboard, highlighted the competition’s impact: “For over 25 years, Springboard FutureChef has been a platform for young culinary talent, equipping aspiring chefs with essential skills and industry connections. Many past competitors have gone on to achieve remarkable success, including running their own restaurants and earning Michelin stars. With continued support from industry leaders and top chefs, Springboard FutureChef is more than just a competition—it’s a launchpad for the next generation of culinary stars.”
Springboard FutureChef is a school-based programme designed to inspire and develop young culinary talent. Now in its 26th year, the competition has engaged more than 250,000 young people aged 12-16, helping them gain essential life skills while encouraging careers in hospitality.
This year’s competition challenged budding chefs with themes including sustainability, plant-based cuisine and zero-waste cooking.
Amongst the guests at the Springboard FutureChef final 2025 was Ruth Hansom- 2012 Springboard FutureChef participant and top restaurant owner, Poopy O’Toole- the self-entitled ‘Potato Queen’ of Poppy Cooks Instagram fame, Bobby Odu- 2017 Springboard FutureChef competition participant and owner of Bobby Bakes, and multi award-winning patron chef Graeme Cheevers. Graeme took part in the Springboard FutureChef competition back 2003 when he was 15. He was already a Head chef by age 23 and went on to achieve a Michelin star. Graeme commented that it was “nice to see loads of young kids being able to cook well. It’s a lot better standard than I was at that age”. He noted that it was great to see a lot of girls involved in the competition, as the industry needs more female representation.
Beyond Springboard FutureChef, The Springboard Charity helps 5,000 unemployed individuals each year find careers in hospitality through its employability training courses, education programmes and CareerScope digital resources.
For more information about Springboard FutureChef, please visit https://futurechef.uk.net/
Cost of living pressures hold down delivery and takeaway sales in February #
Britain’s leading restaurant groups continued to struggle for growth in delivery and takeaway sales in February 2025, CGA by NIQ’s Hospitality at Home Tracker reveals.
Like-for-like sales were up by only 1.7% from February 2024—below the country’s current rate of inflation as measured by the Consumer Prices Index. It follows a 0.6% drop in January, which was the Tracker’s first negative number for more than 12 months.
The flattening of restaurants’ at-home sales is in line with eat-in trends measured by the separate CGA RSM Hospitality Business Tracker. This Tracker—based on a different cohort of managed groups—recorded a year-on-year sales increase of just 0.1% in February.
Weak growth reflects a squeeze on many consumers’ spending in light of rising household costs, as well as uncertainty about the economic outlook. CGA’s exclusive Consumer Pulse research in February showed well over half of Britons remain either severely (18%) or moderately (39%) impacted by the cost of living crisis, and 42% said they were going out to eat and drink less frequently—more than double the 18% who were going out more often.
A breakdown of CGA’s Hospitality at Home Tracker indicates deliveries provided slightly stronger sales growth in February 2025, rising 2.4% year-on-year. Takeaways and click-and-collect orders increased by just 0.4%—their lowest figure since August.
Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA, said: “The flatlining of both eat-in and at-home sales has made it a concerning start to 2025 for many hospitality groups. Rising costs continue to compromise consumers’ discretionary spending and they are also intensifying the pressure on restaurants’ menu prices and profit margins. Forthcoming increases to employers’ National Insurance contributions will further weaken some vulnerable businesses, and support is urgently needed to sustain this vital sector. Better weather will hopefully encourage more people to go out in the next few months but the outlook for 2025 remains challenging.”
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, Bleecker St. Burger, Byron, 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 Friday’s, Tortilla, Tossed, Wagamama, Wasabi, Wingstop and YO! Sushi. Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@nielseniq.com.
Compass and DWP launch Xcelerate with Edgbaston Hospitality Hub #
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Compass Group UK & Ireland, the UK’s largest food and services company, has launched the “Xcelerate with Edgbaston Hospitality Hub”, in partnership with Department of Work and Pensions (DWP) Birmingham Central Jobcentre.
Located at the Summer Hill Road Jobcentre in the heart of Birmingham, the Hub has been developed to showcase the opportunities within the hospitality sector to jobseekers in the area. As well as general job vacancies, the Hub provides information on apprentice vacancies, path 2 apprenticeships, sector work-based academies, skills boot camps, work experience and T Level industry placements.
Linking Delivery and Community Partners with employers in the West Midlands Combined Authority (WMCA), the Hub will promote the many benefits of working in hospitality, while demonstrating how the sector supports talent from local communities into jobs including apprenticeships.
In partnership with the charity Movement to Work (MtW), WMCA has developed Youth Path, an initiative specifically designed to inspire and support businesses across the West Midlands in creating meaningful employment pathways. These opportunities will be available through the Hub, including work experience, apprenticeships, and job opportunities for young people aged 16–30 who are currently not in education, employment, or training (NEET).
A DWP colleague will be working with the Compass Social Partner Hub to provide wrap around support for those applying for jobs with Compass across the WMCA. This will help to ensure a seamless journey into the world of work and beyond, providing continued skills development and career progression through structured Career Pathways and apprenticeships.
Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland said: “We are delighted to be launching this partnership with DWP Birmingham Central Jobcentre. The food and support services sector is a barrierless industry and we are committed to providing opportunities for all and supporting people into work. The Hospitality Hub will offer a range of prospects, regardless of qualifications or experience, along with additional assistance and guidance to help people see what they can achieve and how to get started.
“Xcelerate with Edgbaston was developed to support local people and nurture the next generation of hospitality professionals. This fantastic partnership is a prime example of this ambition, allowing us to showcase the industry and our business, while crucially, supporting the communities in which we work.”
Barbara Bennett, Director General DWP, added: “With thanks to Compass making this a reality, the Hospitality Hub is an excellent initiative which allows us to take on the challenge to get more opportunities for careers in the hospitality sector, and we want to bring on board passionate employers, partners and providers to deliver meaningful courses with genuine opportunities to start a career, develop or progress in hospitality.
“Birmingham is renowned for its vibrant and diverse community. The Hub will allow us to continue support to existing employers that work with DWP and the opportunity to work with new employers. This does not forget the wealth of training providers across the West Midlands that will be included.
“The Hub will serve as a catalyst for supporting residents into training and sustainable employment, playing a crucial role in addressing the broader needs of the hospitality sector. We are delighted to announce that all candidates coming through the Hub for Compass vacancies will be guaranteed an interview. This is a testament to our commitment to working closely with employers and ensuring residents have access to a wide range of job opportunities.”
The social mobility impact of the Hospitality Hub will be measured on an individual basis in collaboration with DWP to help understand how the Hub is helping people into employment.
The Hub aligns with Compass Group UK & Ireland’s dedication to creating opportunities, through its Our Social Promise – a commitment to positively impact one million lives by 2030. As part of this commitment, Compass created Xcelerate with Edgbaston, which opened last year.
Located at the iconic Edgbaston Stadium and operated by Levy UK, the events, sports and entertainment arm of Compass, Xcelerate with Edgbaston supports the training and upskilling of Compass colleagues, the industry and the local community. The aim is to nurture and empower the next generation of hospitality professionals, as well as offering skills and knowledge to the local community.
FSA strengthens allergen guidance #
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Following the latest allergen guidance, issued by the Food Standards Agency (FSA), Nutritics is sharing guidance for businesses in the out of home sector, such as restaurants, cafes and takeaways. This includes the requirement for establishments to include written information on the 14 allergens to their customers, whilst also actively encouraging conversations, helping to keep consumers safe.
Commenting on the updated industry guidance, Frankie Douglas, Head of Regulatory Affairs at Nutritics stated: “We’ve been saying it for a while – whilst it’s encouraging to see significant improvements made to food information transparency across the grab and go market there is a profound need for stronger allergen management and communication in OOH establishments. Allergen management is a critical responsibility. With the number of people with food allergies in the UK more than doubling between 2008 and 2018, transparency on what is in dishes is vital. Operators who put accurate and robust allergen information at guests’ fingertips, ensure they minimise the risk of customers becoming unwell or having a stressful dining experience. By creating a safe and dependable environment where customers feel confident their dietary needs are understood and met, operators build trust, foster loyalty, and drive repeat visits — key factors for long-term success."
Time trends in the epidemiology of food allergy in England: an observational analysis of Clinical Practice Research Datalink data - The Lancet Public Health
Nutritics helps businesses to unlock the hidden value of food data in real time, and are the market leader in food service technology, and the world’s first end-to-end food data system.
Calling all LET distributors – are you in the running? #
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FEA’s LET Forum Awards are open for entries – and there’s a new Distributor Award on the block!
The Light Equipment and Tableware Forum is fast approaching and it’s time for distributors to be thinking about getting their name in the running for the LET Forum awards – especially as there’s a new accolade up for grabs.
“There are lots of really high performing distributors out there, brilliant partners that really go the extra mile and this year we wanted to do more to recognise them,” says Paula Sherlock, chair of FEA’s LET product group. “We’re going to have two major Distributor awards:
· Distributor of the Year – Group company,
· and
· Distributor of the Year – Independent.
“This year’s addition of an independent award is intended to recognise the regional, independent or specialist distributors that work so hard to support the sector.”
The two winners of the Distributor of the Year Awards will be selected by the LET suppliers who exhibit at the Forum.
The LET Sales Professional of the Year is also open for entries. This celebrates those salespeople who offer ‘above and beyond’ customer service, win major business contracts or who have success in developing sales of utensils and smallwares. The winner gets the coveted trophy, a free place on FEA’s Certified Foodservice Professional (CFSP) training course plus £500 in cash. To enter your salesperson for the award, click here (tinyurl.com/2xf9tvee).
FEA has already announced another new award – the LET Distributor Project of the Year. This one will celebrate an outstanding project, looking at areas such as sustainability and any challenges that the distributor was able to overcome. To enter the award, click here (surveymonkey.com/r/DistributorProjectAward25 or tinyurl.com/2mesk57p).
The final honour to be unveiled on the night is the Donald Bird Award, which recognises an individual who has gone the extra mile and had a significant impact on the light equipment and tableware industry – last year’s winner was industry stalwart Steve Goodliff.
All the awards are announced during the LET Forum Awards Dinner. This year the Forum celebrates its 20th edition at a new venue, the Oxford Belfry Hotel, on the 20th and 21st May 2025. The Forum is free for distributors to attend although you need to book in advance and places are strictly limited. Tickets include entry to 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 quickly by clicking 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
Birmingham City Council’s Alexander Stadium partners with Elior UK for world-class catering services #
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Leading provider of contract catering and hospitality services, Elior UK is pleased to announce a new partnership with Birmingham City Council. This collaboration will bring high-quality, innovative, and sustainable catering solutions to Alexander Stadium, enhancing the visitor experience at one of the city’s premier sporting and event venues.
Following a competitive tender process, Elior UK was selected for its proven expertise in delivering exceptional hospitality across a diverse range of venues. Elior UK will assume responsibility for all catering operations at Alexander Stadium, including match-day concessions, corporate hospitality, and event catering.
Dave Wagg, Head of Sport & Physical Activity, of Birmingham City Council, commented:
“Alexander Stadium is at the heart of Birmingham’s sporting and cultural life, and we are committed to delivering exceptional experiences for all who visit. Partnering with Elior UK is a key step in ensuring our catering services reflect the world-class standards of the stadium itself. We look forward to seeing the impact of their innovative and customer-focused approach.”
The partnership aligns with Birmingham City Council’s sustainability goals, with Elior UK bringing its commitment to reducing food waste, promoting local suppliers, and offering a diverse range of menus to meet modern dietary preferences.
Craig Stewart, Managing Director – Stadia at Elior UK, added: “The role of hospitality and catering is evolving in stadia, and we are pleased to be pivotal in redefining services at Birmingham City Council’s Alexander Stadium. Our values are intrinsically aligned when it comes to quality, provenance and sustainability, and we are looking forward to elevating the hospitality service offering and creating memorable experiences for guests.”
Alexander Stadium, recently refurbished for the Birmingham 2022 Commonwealth Games, continues to attract major events, athletes, and spectators from around the globe. This partnership will ensure that its catering and hospitality services match the high standards of its facilities, offering fresh, locally sourced, and sustainably prepared food for all occasions.