Members’ News

April 2025

Drinks Gain Ground in Food Delivery – But There’s Untapped Potential Ahead #

New insights from Lumina Intelligence Foodservice Delivery Report 2025 reveal that drinks are increasingly becoming part of consumers’ delivery baskets, with 53% of delivery occasions now including a drink, up from 49% in 2023. Despite this progress, drinks still under-index compared to the wider foodservice market, spotlighting a valuable opportunity for suppliers and operators alike.

The majority of this growth is being led by non-alcoholic drinks, which now appear in 49% of occasions, while alcoholic options remain niche, featuring in just 5% of orders. This points to considerable headroom for both soft and alcoholic drinks to further penetrate the delivery space—particularly as consumers seek full meal experiences at home and delivery platforms continue to evolve their offers.
Drink suppliers, aggregators and operators have a critical role to play in expanding this share. Stronger product imagery, platform presence, and exclusive online SKUs—such as limited-edition flavours or meal-specific pairings—can all help to boost conversion.

Promotional activity, particularly around special occasions and events will also be key in driving frequency and spend. The 2024 UEFA Euro and Olympics both sparked spikes in delivery, signalling how major calendar moments can be leveraged with targeted drinks strategies.

The report also identifies growing demand for personalisation and quality across all categories, creating an open door for premium and craft drink brands to build visibility and value through aggregator platforms. As loyalty schemes grow in influence and “eatertainment” continues to rise, drinks positioned for these moments can gain relevance and cut-through.

Looking ahead, the delivery channel is expected to grow to £15.8bn by 2028, supported by platform innovation, AI integration, and increased use of subscription and upselling models. For drinks brands, especially those looking to diversify routes to market, the time to act is now.

Compass serves up haul of awards at International Salon Culinaire #

Compass Group UK & Ireland chefs achieved outstanding success at this year’s International Salon Culinaire competition, securing an array of awards. Held during Food, Drink & Hospitality Week, the prestigious event is a highlight of the three-day Hotel, Restaurant & Catering (HRC) show at ExCeL London.

With a total of 63 awards, Compass chefs achieved eight Best in Class awards, five Gold, 15 Silver, 23 Bronze and 12 certificates of merit.

A standout from the show was 18-year-old Phoebe Lawson, Commis Chef, at ESS Energy, who won ‘best in show’ for her restaurant plate. She also won gold and best in class for her main course plates, two silvers, a best in class for her dessert plates and bronze for afternoon tea.

Talented chefs from across the wider Compass UK business took part in the event, with representation across its sectors. Salon Culinaire provides an opportunity for chefs to test their skills and creativity in a competition environment, set across 120 live and static challenges over a three-day event.

Phoebe Lawson, Commis Chef at ESS Energy said: “This has been a really great opportunity to compete, learn and develop my skills. I loved taking part and it was a brilliant environment attending the competition with everyone. I am really proud to come home with these medals and look forward to continuing to learn from other chefs within ESS and Compass.”

Ronnie Kelman, Managing Director – ESS Energy, Government & Infrastructure said: “This is a phenomenal result for Phoebe and for our culinary team. We’re always incredibly proud to see people develop and to see them helping others on their journey, and this is a real showcase of both development and wider support. I’m constantly inspired by the team’s dedication, skillset and passion for their craft, and competitions like this are a great opportunity for it to be recognised.

“We’re committed to supporting our people to progress in their careers. Phoebe is a shining example of what can be accomplished by making the most of these opportunities and we can’t wait to see what she does next.”

Nick Vadis, Culinary Director at Compass Group UK & Ireland said: “International Salon Culinaire is one of our favourite events of the year. It offers a fantastic experience for our chefs to try a new challenge and develop their skills, while showcasing our industry to others. The standard of the entries was extremely high, as always, and it’s excellent to see talent from all levels represented – from our junior apprentice chefs to our more senior chefs – and some new faces in the team this year. This is a brilliant result. Well done to all the competitors for their hard work.”

Max Faulkner, Cluster Head chef, Chartwells Independent at Rugby School said: “I’m incredibly proud to have won the gold medal and best in class for the Duck Culinary Showdown, to help showcase the amazing talent that exists in the school catering sector.
“Last year, I competed and picked up a silver medal, but with the support of the expert Compass Culinary team I have been able to hone my skills over the past year, which really helped with my confidence competing on the day. It’s been great to share the win with our pupils, and it has supercharged my creativity in the kitchen.”

Best in Class awards were honoured to:

Phoebe Lawson, ESS Energy - Dessert Plates (Junior Section)
Phoebe Lawson, ESS Energy – Main Course Plates (Junior Section)
Maria Conn, Chartwells - Decorated Plant Arrangement
Max Faulkner, Chartwells – Duck Culinary Showdown
Nicola Harper-Bennet, ESS Defence – Plant Based Live Class
Simon Barton, ESS Defence – Alaskan Seafood Masters
Simon Coulter, ESS Defence - Main Course Restaurant Plates
Terrie McBride, Eurest - Raised Pie Class

Sodexo appoints Bill Buchan as new HR director for UK & Ireland #

Sodexo UK & Ireland has announced the appointment of Bill Buchan as HR Director, as the leader in sustainable food and valued experiences continues to drive growth in the region. 

With strong experience in building, developing and engaging high performing teams across different countries, Bill’s appointment comes at an exciting time for the region and is anticipated to play a key role in driving ever-greater service excellence amongst teams working on client sites and ensuring the organisation has the right talent to support its continuing growth. Bill will join the UK & Ireland regional leadership team, while maintaining his role within Sodexo’s global HR leadership team. 

Bill joined Sodexo in 2009 as HR Director for Health & Care in the UK and Ireland, before progressing onto various senior global HR roles within Sodexo, his last role being Senior Vice President for Sodexo’s global HR operations, where he was responsible for the HR strategy through to the execution of strategic HR projects. 

Before joining Sodexo, Bill held a number of HR positions in the UK and internationally with organisations including BAE Systems, Airbus and BG Group. 

On his new role Bill said: “I am looking forward to meeting our people in client sites around the country. Their commitment and service excellence is the key to Sodexo’s success. To be the employer we strive to be, we need to ensure we understand their needs and support them to thrive.  In the UK and Ireland, we have some fantastic initiatives that support our people and to open doors for individuals to find meaningful employment opportunities and I look forward to driving this further.” 

Sodexo is committed to ensuring all employees have a positive work life experience, building an inclusive culture and providing enhanced benefits that offer support during all life’s important moments. Its employee value proposition is focused on creating clear progression plans for employees and implementing recognition programmes that celebrate achievement across the business. 

Sodexo is proud to have been named on the 2024 Times Top 50 Employers for Gender Equality and last November won the Employer Brand title at the inaugural People Awards receiving recognition for its authenticity, ensuring that the employee proposition it offers to new recruits is also experienced by every existing team member. 

As part of the People pathway of its Social Impact Pledge 2030, Sodexo has committed to prioritising 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.  In October 2024 Sodexo was the first in its industry to be included in the top 75 of the 2024 Social Mobility Employer Index, which assesses and ranks UK employers on their actions to break down barriers to employment opportunities and improve socioeconomic diversity in the workplace. 

Jean Renton, COO Sodexo UK & Ireland added: “We are delighted to welcome Bill back to the UK & Ireland as our new HR Director. As a service provider, everything we do is powered by our people, they are the lifeblood of our organisation and with such a wide array of job roles across the business – from porters to chefs and engineers to prison custody officers – ensuring they feel valued is crucial to our continued success. 

“Bill has driven the people strategy in a number of different countries, his passion for supporting our colleagues is evident in everything he has achieved. We look forward to working with Bill to ensure our people have a sense of belonging, that they can act with purpose and thrive in their career with us.”

On Friday 11th April KAM Insight are hosting a Breakfast Briefing at Brew//LDN, where they’ll dive into the BIGGEST TRENDS SHAPING THE DRINKS INDUSTRY right now. #

THE NEXT ROUND BREAKFAST BRIEFING is free for trade but spaces are limited.
Register here.
 
When: 11th April 2025 | 09:15 - 11:45
Where: The Main Stage, Between the Bridges, London​
 
What to expect:
 
The Evolution of Alcohol- a look at innovations, trends and challenges ahead
This panel brings together industry experts to explore the key trends, game-changing innovations, and challenges shaping the future of alcohol. How are brands adapting? What’s next for the on-trade and retail? And how can operators stay ahead in an increasingly competitive market?

Panellists: Neil Walker – SIBA, Tom Quin – Stonegate, Robyn Black – Fleet St & British Guild of Beer Writers
 
The International Landscape
Angelique Green, CEO at The Mighty Shed, looks outside the UK bubble and shares the latest international trends and share examples of how international drinks brands and operators are future-proofing their proposition.

Drinking Differently
Katie Jenkins, Marketing Director at KAM will look at the drinks trends which are shaking up the traditional view of ‘going for a drink’ - whether it's no & low alcohol, mid-strength options, functional beverages with added health benefits or CBD infused, consumer demand is changing.
​
Building an inclusive drinks experience for the modern consumer
As today’s consumer moves beyond alcohol, this panel will explore how operators can craft a truly inclusive drinks menu that caters to evolving preferences while maintaining excitement and profitability. From mindful drinking to the rise of wellness-led choices, join industry experts as they discuss the key trends and opportunities shaping the future of drinks beyond alcohol.
Panellists: Simon Farrow – Tao Hospitality Group, Paul Bolton - Greene King & Denise Hamilton-Mace – Lo No Drinkers magazine & Podcast.
 
​Register for free here: https://www.brewldn.com/breakfastbriefing2025\

Belu Water has launched a new campaign ‘Drink the Difference: Served with Purpose’ which will bring together ‘Tastemakers’ to showcase how business can drive positive change in the world while turning a profit. #

The new ‘Drink the Difference’ campaign rallies like-minded, purpose-led organisations to come together and share insight and ideas about running an ethical and sustainable business. This includes showcasing businesses which are trailblazers in approach - whether it be through social purpose, supporting wellbeing in business, provenance of ingredients, building team loyalty or giving back to local communities. 

‘Tastemakers’ – Belu’s forward-thinking, purpose-led hospitality and workplace partners – and the ‘Belu Collective’ – a network of hospitality businesses and workspace partners including Firmdale Hotels, Cubitt House Group and Zurich – will be spotlighted and encouraged to bring other businesses that they recognise for leading with purpose on board to share their best practices too.
  
The first wave of ‘Tastemaker’ participants include: Chantelle Nicholson (Founder, Chef and owner) of Apricity Restaurant, Tammy Kenyon (Spa Director) from Herb House Spa at Lime Wood and Luke Holder (Chief Director) of Hartnett Holder & Co at Lime Wood, Will Bowlby (Head Chef and Co-Founder) and Rick Campbell (Co-Founder) of Kricket, Emma Reynolds (Co-Founder) of Tonkotsu, and Louise Sheppard (UK Head of Corporate Real Estate & Workplace Services) and Angie Loyns (Workplace Customer Experience Manager) at Zurich. 

Belu is bringing together hospitality businesses and workplaces that do things differently and have a clear purpose beyond profit. From managing water responsibly and reducing single use plastics to prioritising team wellbeing and social procurement, these trailblazing businesses are inspirational across the board. 

Natalie Campbell MBE, Co-CEO of Belu says: “We’re proud to launch this new campaign, which aims to inspire and connect our fantastic purpose-led partners by spotlighting how they are delivering positive impact while commercially thriving. Especially in today’s turbulent business landscape, learning how to do business differently to unlock new opportunities and win customer loyalty has never been so important."  

“At Belu, our mission is to help change the way the world sees water. Our ongoing commitment to giving all of our net profits to WaterAid – that’s £6.1million in total since 2011 - is a direct result of the unwavering support from our community of purpose-driven partners. Together, by Serving with Purpose, we prove that businesses can succeed while making a difference.”  

“We serve with purpose through everything that we do at Apricity.” Added Tastemaker, Chantelle Nicholson, Chef and owner of Apricity Restaurant. “Participating in this campaign is about coming together as a community and sharing the purpose-led approaches to business that work - both for delivering great service for our customers but also for making a positive contribution to society. By sharing our stories and insights, we can encourage more brands to put people and planet first, because if you look after these things, bookings and customer loyalty will follow.”  

For more information, please visit www.belu.org/served-with-purpose

Chefs’ Table by Numbers: ‘Truly remarkable’ Culinary Event at QEII Centre Raises Over £40,000 for Hospitality Action #

Levy’s Chefs’ Table event concluded with resounding success, delivering an unforgettable culinary experience and raising significant funds for Hospitality Action.

The March 27th event spearheaded by Levy’s Director of Culinary, James Buckley, saw top chefs create over 2,000 plates of incredible food for over 300 guests at the QEII Centre. The showcase of culinary artistry and generosity, can be summed up in these impressive numbers:

26 esteemed chefs who share 28 Michelin stars between them, included Brett Graham (The Ledbury), Tom Kerridge (The Hand and Flowers), Atul Kochhar (Kanishka) and Will Devlin (The Small Holding). They took the helm at 22 individual cooking stations, creating a dynamic and engaging dining spectacle.

Almost 45 additional chefs, including 18 talented Levy chefs, shared the Chefs’ Table centre stage contributing their expertise.
The dedicated culinary team clocked up over a million steps, a testament to their energy and commitment throughout the event.
Guests savoured an incredible array of flavours, with a total of 154 different dishes served.

A third of the dishes served were plant-based, demonstrating the increased focus on plant-based cuisine and the ability to push the boundaries of creativity.

A total of 2,156 plates were elegantly served to 308 discerning guests.

Most importantly, the event raised over £40,000 for Hospitality Action, providing vital support to hospitality professionals facing hardship. 

James Buckley, Director of Culinary at Levy said of the event:
"I’m incredibly proud of the success of the Chefs’ Table event; what we achieved was truly remarkable. It was more than just a culinary masterpiece; it was a marvellous demonstration of the talent and dedication within our great industry. The chef teams delivered an unforgettable culinary experience, showcasing their exceptional talent and working together to provide a truly seamless and professional service. We are delighted that it not only exceeded expectations but also provided vital funds for Hospitality Action."

Mark Lewis, Chief Executive, Hospitality Action added: “I am overwhelmed by the incredible support at Chefs’ Table. It was a privilege to see so many talented chefs come together to create something extraordinary. The generosity and passion on display were second to none. Thanks to the dedication of the sponsors, suppliers, chefs and guests, the funds raised will not only provide financial assistance but also offer hope to hospitality workers when they need it most. My deepest gratitude to everyone who made it possible.”

Head Chef Nahui triumphs in Scottish Student Chef of the Year 2025 #

Competition crowns winner and showcases Scotland’s up and coming culinary talent
 
Nahui Keiss from Forth Valley College has been announced as the winner of Knorr Professional’s Scottish Student of the Year Competition 2025.

Nahui, 38, impressed the judges with her main dish of monkfish tail, smoked pork rind, Parmentier potato, vegetable noodles, fennel broad bean puree, lumpfish caviar and champagne sauce. She followed this with a passion fruit and mango entremet dessert with mango passion fruit gel and black pepper tuille.   

These outstanding dishes landed Nahui, her assistant Anastasiia Severina and their college lecturer the coveted prize of an all-expenses paid educational food trip to Italy.

On her win, Nahui was absolutely delighted with the dishes she created and relieved that her hard work paid off.
 
Nahui battled it out in the kitchen to beat four other chef finalists from Scotland’s top catering colleges, in a live final that took place at City of Glasgow College on Wednesday 26th March. The students competed in teams of two - each consisting of a Head Chef and an Assistant - completing a skills test and delivering a two-course meal, based on this year’s competition theme of wellbeing and the powerful connection between nutrition and health.
 
In addition to the overall competition winner, Eathan Buchanan, 21, from Ayrshire College was celebrated as winning assistant chef; completing two skills tests - vegetable cuts and filleting fish.
 
Glasgow born chef Gary Maclean - competition ambassador and judge - commented: “The standard of cooking in this year’s competition truly blew me away. Our theme was ‘Feel Good Food,’ and what impressed me most was how the students not only embraced the concept but also poured their passion into their dishes. The most important thing for me was that they felt proud of what they presented, and you could see that in every plate. The creativity, skill, and heart they put into their cooking were beyond exceptional."

Joining Gary on the judging panel was head judge James Brown, Executive Chef at Unilever Food Solutions, and Bidfood Scotland’s Food Development Chef, Martin Ross. Throughout the competition, the judges were looking for menus that showcased the use of high-quality, locally sourced, and seasonal ingredients. A commitment to reducing food waste was also integral, encouraging the creative use of by-products and ensuring that every ingredient was maximised. The main course had to 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.
 
The other chef finalists in Knorr Professional’s Scottish Student Chef of the Year 2025 were:
Runner up, Ross Gourlay, 20 - City of Glasgow
Graham Watson, 35 - Ayrshire
Louise Smith, 40 - Ayrshire
Lewis MacLeod, 26 - UHI, ArgyllThe assistant chefs in the competition were:
Winner, Eathan Buchanan, 21 - Ayrshire
Evie Edgington, 19 - UHI, Argyll
Jamie Robb, 17 - City of Glasgow
Taylor Carrol, 18 - Ayrshire
Anastasiia Severina - Forth Valley

For further press information, images and interviews contact:
Claire Felstead @ Omne
claire.felstead@omne.agency / 07302 003 696

UK Foodservice Delivery Market to Hit £14.3bn in 2025 as Consumer Frequency and Digital Innovation Drive Growth #

The UK foodservice delivery market is forecast to grow by 3.1% in 2025, reaching £14.3 billion, according to the Lumina Intelligence Foodservice Delivery Report 2025. This reflects a steady increase in consumer delivery frequency, particularly among Londoners, ABC1 households and 25–34-year-olds, underpinned by stronger household spending and a rising demand for convenience.

Delivery-only kitchens continue to enable operators to reach new locations and test concepts, while branded restaurants and fast food chains are set to gain further market share. Delivery turnover for these segments is now double that of 2019, supported by expanded delivery operations and aggregator partnerships. Tailored delivery strategies are helping brands optimise profitability, data control and customer experience.

Consumers are placing greater emphasis on quality, health and brand trust when ordering. Ingredient standards, healthy menu options and strong customer ratings are influencing choices, with clear communication of these credentials now essential to attract and retain delivery users. At the same time, drinks and loyalty promotions are growing areas, though both under-index against the wider market, signalling untapped potential to increase order value and frequency.

By 2028, the market is projected to reach £15.8 billion, with a compound annual growth rate of 3.1% from 2025. Growth will be fuelled by wider access, platform optimisation and innovation—particularly through AI integration and health-led offers—enabling more frequent, higher-value ordering.

Laura Walker joins Sodexo as growth director for corporate and energy & resources business #

Laura Walker has been appointed as growth director for Sodexo UK & Ireland’s Corporate Services and Energy & Resources business.

Laura has over 15 years’ experience working across real estate, FM, F&B and hospitality for companies across a range of sectors and industries.   

In her new role Laura will drive Sodexo’s growth in the delivery of food and workplace services, and facilities management to some of the world’s most recognisable brands. Sodexo’s corporate services and energy & resources business operates across a range of different environments including headquarters, regional offices, data centres, manufacturing centres and research and development hubs through to offshore platforms, refineries and remote sites. 

Lynsey O’Keefe, CEO Corporate Services and Energy & Resources Sodexo UK & Ireland said: “We are delighted to welcome Laura to our team. She has a strong background with both B2B and B2C brands and is a commercially astute director who has delivered profitable net growth for both private and PLC organisations. With her extensive experience and results driven mindset, Laura will help us continue to drive our growth in the delivery of sustainable, nutritious and delicious food choices, and valued experiences in the workplace.” 

Laura added: “I’m thrilled to be joining Sodexo at such an exciting time for the business. Sodexo has a strong reputation for delivering exceptional food and workplace experiences, and I’m looking forward to working with the team to build on this legacy, drive growth, and create innovative, sustainable solutions for our clients across diverse and dynamic environments.” 

Sodexo’s heritage is in food, it has a range of food solutions with sustainability at the core developed for different markets, these include: Good Eating Company which offers bespoke catering services for mid-sized to large organisations in industries such as creative, media and arts, investment, financial management and pharmaceuticals; Fooditude, a high end sustainable delivered-in workplace food solution. Sodexo’s food brands include Modern Recipe, a contemporary, sustainable food offer designed for corporate workplace dining and Kitchen Works, designed to provide nutritious meals which are accessible and affordable for all.

 Furthermore, Sodexo demonstrates how the seamless delivery of food, hospitality and FM services can significantly enhance the employee and consumer experience. As the leading expert self-delivering in these fields, its unique, insight-led proposition attracts clients who want to maximise value creation from a single, trusted partner

Springboard Awards for Excellence 2025 winners announced #

Hilton, Whitbread, Greene King, Dorchester Collection and Vacherin were among the   Springboard Awards for Excellence 2025 winners, crowned at Wembley Stadium yesterday. The star-studded event, delivered in partnership with Delaware North, honoured the sector's most innovative and dedicated professionals, setting a new benchmark for excellence in the field.

Hosted by the charismatic sports broadcaster Geoff Shreeves, the awards ceremony was a night to remember, featuring a surprise performance by M People's Heather Small that brought the house down. Guests were treated to welcome drinks in the Lioness Bar, followed by an exquisite four-course meal with paired wines in the prestigious Sir Bobby Moore Room.

The Springboard Awards for Excellence 2025 winners were:

         Fiona Colley Trainee of the Year - Kyle Steward
         Best Recruitment Initiative Award, sponsored by Caterer.com- Greene King
         Best Apprenticeship Strategy, sponsored by HIT Training- Mitchells & Butlers
         Employee Engagement, sponsored by Indeed Flex- Valor Hospitality
         Best Training Programme, sponsored by IHG- Adam Handling Collection
         Career Development Initiative, sponsored by Diageo- Z Hotels
         Best Use of Technology- Brewhouse and Kitchen
         Talent Development Team of the Year, sponsored by Sybron- Incipio Group
         Employee Health and Wellbeing, sponsored by Hand Picked Hotels- Punch Pubs & Co
         Community Engagement, sponsored by 5 Hertford Street & Oswald’s- Greene King
         Disability Champion, sponsored by Sodexo- Whitbread 
         Diversity, Equality and Inclusion, sponsored by CH&CO- Dorchester Collection
         Best Education and Industry Partnership- The Belfry Hotel & Resort
         Sustainable Business, sponsored by Nestlé Professional- Rare Restaurants
         Springboard Ambassador of the Year, sponsored by BaxterStorey- Alice Barrett, Vacherin
         Best Employer, sponsored by Boyes Turner- Eden Hotel Collection
         Partner of the Year- Hilton
         Chris Beaumont Outstanding Contribution, sponsored by Bidfood

Ian Smith and Gillian Dalziel, DiageoChris Gamm, chief executive of Springboard, said: "The Springboard Awards for Excellence 2025 were truly spectacular. In a year that once again tested our industry's resilience, these awards celebrated the determined spirit and impressive innovation that define the hospitality industry. Each nominee and winner represent the very best of our sector, showcasing the bright future of hospitality and the incredible individuals shaping it".

The event raised a record-breaking £179,000 for the Springboard Charity through sponsorship, ticket sales and fundraising. This will help fund Springboard’s work to futureproof the talent pipeline for hospitality and tourism by promoting the industry, attracting talent and equipping individuals with essential skills through its employability training courses and careers programmes.

For more information on how to get involved in next year's awards, please email amyjanec@springboarduk.org.uk.

Elior UK appoints new food development director #

Leading contract caterer Elior UK has appointed Mark Webber as its new food development director. Webber will spearhead the development of innovative food strategies innovations and lead the central food team in delivering the high-quality service Elior is renowned for.

Webber will manage Elior UK’s central menu creation ensuring it is strategically aligned with Elior’s near-term Net Zero and carbon reduction commitments for 2030. He will also oversee Elior’s supplier partnerships and chef collaborations, ensuring a unified approach to both sustainability and quality. In addition, Webber will also help expand Elior’s street food partner network ‘Street Kitchen Collective’, a dynamic collection of own-brand concepts and street food partners bringing together flavours from around the globe.

Webber has more than 25 years’ experience in the contract catering industry in roles such as group executive chef, head of culinary defence, director of food and culinary director. Webber’s extensive industry experience has earned him a respected reputation in the culinary space, making him the ideal candidate to lead Elior UK into its next chapter of innovation.

Mark Webber, food development director, Elior said: “Joining Elior at such a dynamic time for the catering industry is an exciting new challenge. I’m looking forward to working with Elior’s talented development team to continue delivering great tasting, nutritious meals whilst integrating new partnerships and innovation to delight our customers. It’s never about blindly jumping on the latest trend, it’s about carefully considering all the options and curating the best tailored solutions for our customers.”

Charlotte Wright, director of CSR and food strategy at Elior added: “Mark is a fantastic addition to the team and we’re incredibly excited for what the future holds. Customers’ tastes are constantly evolving and we are at a point where people are looking to take care of themselves more and are more conscious about what they eat, whilst also caring about the ethos and sustainability behind the food being served. Mark’s experience will be invaluable at the helm of our strategy moving forward to constantly innovate and deliver great menus.”

Wright was recently appointed as Elior UK’s director of CSR and food strategy, leading a newly redeveloped division that brings together nutrition, sustainability, and menu innovation. This strategic alignment strengthens collaboration across these key areas, ensuring a more cohesive and impactful approach to food strategy.

Growth in Pub and Pizza Occasions Signals Shift in Consumer Habits #

Consumer engagement with the UK eating and drinking out market saw a marked upswing in recent weeks, according to the latest insights from Lumina Intelligence’s Lumina Intelligence’s Eating and Drinking Out Panel (EDOP). As warmer temperatures arrived, frequency of visits rose notably, particularly among engaged consumers who increased their out-of-home dining and drinking habits by 8.3%, averaging 1.6 visits per week. This rise in frequency was not echoed in penetration levels, which saw a marginal decline of 0.3 percentage points in March 2025, with 57.4% of UK adults reporting at least one out-of-home occasion during the period.

The seasonal shift also brought with it changes in channel performance. Pubs and bars gained a larger share of total occasions, with a 1.4 percentage point rise, suggesting that consumers were taking full advantage of the warmer weather to socialise in more relaxed, open-air environments. Meanwhile, coffee shops experienced a 2.9 percentage point decline in share, indicating a preference shift towards more leisure-focused and spontaneous drinking occasions. Indeed, drink-led visits overall saw the largest uplift, increasing by 0.8 percentage points, as consumers opted for refreshing beverages in casual pub settings.

This trend was further reflected in food choices, particularly with pizza. A combination of increased pub visits and relaxed group gatherings led to a 1 percentage point rise in pizza’s share of total dishes, highlighting the dish’s popularity during shared, social occasions. The momentum behind this category has also been reflected in market activity, with top-rated pizza brand Dough Hands recently opening a second location in a London pub. The launch has already sparked significant consumer interest, with long queues reported as word spreads among food lovers in the capital.

Liv Warren, Senior Insight Executive at Lumina Intelligence, commented: "As spring arrives, we’re seeing clear behavioural shifts that underscore how weather can influence consumer habits. Pubs and bars are proving increasingly popular as social hubs, driving both drink and food occasions, particularly those suited to sharing like pizza. It’s an exciting time for operators who can adapt to these seasonal opportunities and tap into changing consumer mindsets."

Sodexo Stop Hunger funding supports opening of social supermarket in Ashford, Kent #

Sodexo’s Stop Hunger Foundation has provided vital funding to SE Kitchen (part of Social Enterprise Kent) to support in the opening of the community interest company’s second social supermarket in central Ashford, Kent introducing affordable, nutritious shopping for the local community. 

SE Kitchen offers healthy, budget-friendly options including its popular £1 fruit & veg bag, making fresh produce accessible to everyone. Recognising that unexpected bills can strain even the best of budgets, the social supermarket operates a no questions asked policy and aims to help those who may be facing temporary financial pressures or simply need a little extra support. 

Patrick Forbes, Chair of Trustees for the Sodexo Stop Hunger Foundation said: “Social supermarkets offer another option for people who need help with food but don't qualify for foodbanks. We are so pleased to be able to provide SE Kitchen with financial support to help with the opening of their second social supermarket. This initiative is set to positively impact the lives of more than 28,000 families in Ashford – not only offering low-cost food but also, social support, and opportunities for connection. They tackle the systemic causes of poverty, making them a vital model for community support and sustainability.” 

Sodexo’s volunteering policy enables its employees to take three paid volunteering days each year supporting those who need in the most in our communities.  Colleagues living and working in the Ashford area will be offered the opportunity to volunteer at the store. 

In addition to providing affordable food, SE Kitchen is committed to reducing food waste and will redistribute surplus items and near sell-by-date stock – a sustainable measure which also ensures more people can benefit from quality food options. 

SE Kitchen offers a comprehensive wrap-around support service designed to tackle the root causes of food poverty. Members of the community can access support and guidance on budgeting, digital skills, job searching and CV support, as well as benefits checking. These services are designed to equip individuals to gain financial stability and long-term independence boosting overall health and wellbeing. 

Rebecca Smith CEO of Social Enterprise Kent said: “Our mission at SE Kitchen is to support the community by making nutritious food available to everyone, especially when life throws a curveball. 

"Thanks to the support of Sodexo and the Stop Hunger Foundation, we’re able to create a space where affordability, sustainability, and inclusivity go hand in hand. Our wrap-around support services further ensure that we’re addressing the underlying issues behind food poverty and, being a social enterprise means that any profit made, is re-invested back into the community.” 

2025 marks the 20th anniversary of the Sodexo Stop Hunger Foundation. Launched in 2005, the Foundation initially focused on providing food aid to communities in urgent need. Over time, it has built a network of charity partners and shifted its focus to addressing the underlying causes of food insecurity, with an emphasis on empowering women to help drive change. 

In the 12 months to 31 August 2024 the Foundation supported 2.8 million people by redistributing more than 160,000 meals and dedicating 56% of its funding to projects targeting the root causes of food insecurity. 

The Foundation supports 106 charities through fundraising, hands-on and skills-based volunteering, grant-giving and building partnerships, strengthening their organisations and benefiting their beneficiaries.

Loughborough College crowned winners at Zest Quest Asia 2025 #

Loughborough College has been crowned the well-deserved winners of Zest Quest Asia 2025, proudly backed by lead sponsor, Lee Kum Kee Europe, at a spectacular Gala Dinner & Awards Night held at the Hilton London Wembley on Friday, 4th April 2025.

The event brought together an inspiring mix of young chefs, college representatives, hospitality industry leaders and media - all united in their passion for nurturing the next generation of talented homegrown chefs championing Asian cuisine. 

Now in its 12th year, Zest Quest Asia enjoyed its best year yet, with more applications to participate in the competition than ever before, and a first-time eight colleges reaching the finals!

The finals consisted of outstanding culinary student teams from colleges across the UK battling it out for the prestigious Zest Quest Asia title. Each team showcased exceptional talent, creativity, and skill in crafting exquisite Asian-inspired menus, creatively incorporating Lee Kum Kee’s Oyster Sauce and Premium Mushroom Seasoning Powder into their dishes. Whilst every team shined, there could only be one ultimate champion!

The competition was intense, beginning with detailed menu presentations before moving on to a challenging live four-course cook-off at The University of West London. After rigorous judging, Loughborough College emerged triumphant with their impressive South Korean inspired menu.

Huge congratulations to Loughborough College for their exceptional achievement and to all the teams who made this year’s competition a truly thrilling celebration of Asian gastronomy!

Mentored by lecturer, Grace McGreal, the winning team; Cameron McGinty, Tom Brassington and Lewis McLeman, created a highly skilful menu comprising of an amuse bouche of homemade Kimchi, Sea Bream Ceviche with Oyster Sauce Aioli, along with a starter of Ganjang Glazed Korean BBQ Mushrooms and Korean Wheat Noodles paired with a soybean broth.  The main consisted of Bibimbap Pork Tenderloin with Gochujang Fried Rice, concluding with a dessert of Doenjang (fermented fruit) & Tangerine Mousse, Korean Sponge and Fruit Salad topped with a Dalagona Cookie.

Maria Chong, Managing Director, Lee Kum Kee Europe commented;
“Worthy congratulations to Loughborough College for their innovative and skilful use of Lee Kum Kee’s Premium Oyster Sauce and Mushroom Seasoning Powder in their winning menu. We applaud their creativity in elevating Korean wheat noodle soup, thoughtfully applying refined culinary techniques to highlight the umami-rich depth of our Premium Mushroom Seasoning Powder.

At Lee Kum Kee, we proudly share Zest Quest Asia’s mission to broaden UK students’ understanding of Asian cookery and deepen their culinary skills. Our passion for flavour and creativity shines through our diverse range of sauces — and beyond. By inspiring the next generation of chefs, we’re helping to shape the bold, innovative dishes of tomorrow.

We were truly impressed by the overall standard of the competition, and all teams should be proud of their efforts. It was a valuable opportunity to showcase our foodservice range of products to a wider community of talented, mainstream chefs through such a meaningful platform. The gala evening was equally memorable — a fantastic occasion to reconnect with long-time industry friends and forge new relationships within the vibrant food service community. We’re especially excited to be taking Loughborough College on an immersive educational trip to Hong Kong, where the team will explore the intricacies of authentic Chinese cuisine and culture.”

A packed itinerary awaits the victorious student chefs as they embark on an incredible culinary and cultural journey. The winners will enjoy the taste of traditional Hong Kong street food, receive an exclusive training session from top chefs at the Chinese Culinary Institute and feast on a flavour-packed journey of regional cuisines, from Sichuan to Cantonese and beyond.

Also recognised for their culinary excellence were New College Durham for Best Use of Lee Kum Kee’s Premium Oyster Sauce, and University College Birmingham for Best Use of Lee Kum Kee’s Premium Mushroom Seasoning Powder. Their impressive culinary finesse in using Lee Kum Kee products to transform the original dish, elevating it to a whole new level of flavour and creativity, captivated the judges. Each winning team will receive a three-month supply of the respective ingredients for their college, along with an exclusive hands-on culinary masterclass delivered on-site. Lee Kum Kee are also reaching out to the runners-up teams to extend these two prizes, in recognition of their outstanding performance and dedication throughout the competition.

Cyrus Todiwala OBE DL, co-founder of Zest Quest Asia, said, “Pervin and I are thrilled that this year, Zest Quest Asia attracted a record number of talented and ambitious challengers. The excitement and motivation to do well, in both the cook-offs and knowledge presentations, was plain to see and as organisers and judges, we were extremely proud to see that our new champions, Loughborough College, proved themselves truly worthy winners. 

 “Now they are off to Hong Kong, with a brief foray into mainland China, to learn the culinary secrets of one of the world’s oldest and most sophisticated civilizations. What’s not to celebrate? Congratulations again to them and everyone who took part in this year’s competition. In a tight race such as this was, every finalist is already a winner.” 
 
To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.lkkprofessional.com or email enquiry.europe@lkk.com

Company of Cooks extends partnership with Royal College of Physicians #

Company of Cooks has extended its partnerships with the Royal College of Physicians (RCP) and its London event venue, RCP London Events, for a further three years, in a deal worth £10million.

The dedicated Company of Cooks team will continue to exclusively manage and deliver the full suite of catering and hospitality services at RCP’s iconic Grade I listed building in London’s Regent’s Park. This includes the bespoke catering and event solutions, front-of-house management, professional reception services and efficient porterage that ensure an exceptional experience for all RCP members, guests and event attendees.

The extension reflects the strength of the Company of Cooks/RCP partnership, which is underpinned by shared values and a mutual commitment to innovation, quality and excellence in service. Company of Cooks’ creative and sustainable approach to sourcing, preparation and presentation of food and services, coupled with consistently high satisfaction scores from RCP members and event attendees, have been cited amongst the reasons for continuing the collaboration.

Rob Fredrickson, Company of Cooks’ Managing Director, said: “We’re thrilled to have extended our partnership with the Royal College of Physicians. Together, we have successfully crafted a bespoke offer that captures the essence of RCP and reflects our shared vision; one that pushes boundaries when it comes to food, service, community and sustainability, and delights all visitors to the magnificent venue.

“We have exciting plans to continue to elevate the RCP experience and maximise growth opportunities, which we can’t wait to put in place. These include, amongst others, interactive culinary stations that will see event guests engage with our fantastic chefs and customise their dining experience, an investment in innovative technology both back and front of house, and an increased focus on reducing RCP’s catering-associated carbon footprint. We’ve a brilliant three years ahead!”

David Parker, Commercial and Events Director at RCP, comments: “Over the course of our eight-year collaboration, Company of Cooks has evolved from being a traditional supplier into becoming a true partner. Their proactive approach, which fully aligns with our values and ethos, has not only ensured flawless event execution but has also driven significant business growth. Their relentless pursuit of continuous improvement and innovation has made every guest interaction a positive experience and has further enhanced our already award-winning service.

“We share the same passion for memorable service, superb catering, sustainability, creativity and community. In extending our contract, we are reaffirming our commitment to a partnership that prioritises customer satisfaction and event success. With Company of Cooks, we look forward to further enhancing our venues' capabilities and consistently exceeding our clients’ expectations.”