Members’ News

April 2025

Tim Adams, Sales & Marketing Director at Bidfood, takes on The Tour 21 to Combat Blood Cancer #

Tim Adams, Sales & Marketing Director at Bidfood, is set to embark on a monumental challenge by participating in The Tour 21 in partnership with Flutter, cycling all 21 stages of the Tour de France route one week ahead of the professional race. The event aims to raise over £1 million for Cure Leukaemia, funding the Trials Acceleration Programme (TAP) Network, which facilitates pioneering clinical trials for blood cancer patients across the globe, with someone diagnosed with blood cancer globally every 27 seconds, highlighting the critical need for ongoing research and clinical trials.

Expressing his motivation, Tim stated, "Taking on The Tour 21 has always been a bucket list opportunity for me. I have looked on with admiration over the past few Tours at those that have taken part, and this simply feels like an immense physical and mental challenge that I am incredibly lucky to have the opportunity to take part in.”

Each rider in The Tour 21 commits to raising £30,000. Tim has already surpassed this goal, amassing over £86,000 to date. His fundraising success is bolstered by support from numerous connections across the foodservice industry, with brands such as Wafflemeister, Unilever, Flora, Nestle, Kellanova (Kelloggs) and Kraft Heinz backing his mission.

During stages 16 to 19, Tim will be joined by three riders from his sponsors—Jonathan Tribe (Flora), Tom Franklin (Heinz), and Henry Bowles (Unilever)—who will participate in a four-stage segment as part of their sponsorship, further raising awareness for the cause.
There are limited spaces remaining to join Tim and the Tour 21 team as part of a 4-stage package taking on stages 16-19, including the iconic Mont Ventoux. For more information on the 4-stage package visit https://www.thetour21.co.uk/.

“I’m excited to be part of a team that is going to raise such important funds for this great charity, £1m will be a hell of an achievement and I want to ensure I play my part in getting to this. To think that one day we may be able to prevent blood cancer through the research and trials that are enabled by our fundraising is a truly humbling and motivating thought.”

The Tour 21 team includes former National Chef of The Year, Hayden Groves, serving as a ride captain, underscoring the event's deep connection with the foodservice industry.

Tim is approaching the £100,000 fundraising milestone and aspires to become The Tour 21's highest individual fundraiser, aiming to surpass the current record of £120,000, which would fund over two clinical research nurses alone.

He calls upon the foodservice industry and the broader community to support his journey and contribute to making a significant difference in the lives of blood cancer patients worldwide.

To support Tim Adams in his fundraising efforts, please visit his JustGiving page: https://www.justgiving.com/page/timadamstour21

Toque d’Or® 2025 judges Adam Handling MBE and George Hersey share their advice for finalists #

As the countdown to Nestlé Professional's® Toque d’Or® 2025 Grand Finals Week begins, judges Adam Handling MBE and George Hersey have provided competitors with their top tips, encouraging them to come prepared, not just with technical skill, but with a strong mindset, curiosity and a hunger to learn. 

The Grand Finals Week will run from 11 to 15 May 2025. During this exciting week, finalists will engage in a variety of challenges designed to test their skills and knowledge.  

The award-winning Chef/Owner and Restaurant Director will both judge the Fine Dining Challenge on 15 May during the Grand Finals Week, supporting and evaluating the finalists as they showcase their talent. Winners will be announced at the Toque d’Or Awards on 6 June, receiving a once-in-a-lifetime culinary trip to Italy. 

Providing advice ahead of Grand Finals Week, back of house judge Adam Handling MBE, Chef/Owner of the Adam Handling Collection, said: 

“It’s all about attitude. Someone who stays positive, adapts quickly, and has clearly put in the hours of practice will always stand out. Competitions are tough, but if you’ve practiced a lot and can stay composed under pressure, you’ll be in a good place. Most importantly, try to enjoy it! That energy shows.” 

“Ask the judges questions, that’s what we’re here for. Get inside our heads, pick our brains, and use this as a chance to learn. And don’t be afraid to play around with ideas you’re unsure about. This is the perfect time to push yourself and get feedback.” 
Front of House judge George Hersey, Restaurant Director, Adam Handling Collection, said: 
“The most important thing, and something that will stick out to judges, is a positive attitude. Aside from being really creative and innovative – they’ve got to show off and be genuinely excited about doing something unique. Someone that is genuinely keen to learn, that takes in advice from the mentors and judges with a smile and a good attitude, that is clearly happy to be there, will absolutely stand out in the competition.” 

“Competitors should take in as much of the information given to them through the heats and hang out sessions online that they have before, taking advantage of their experience and making lots of notes so they can take them away and properly digest all the information. I’d also recommend bringing a notebook to the pre-competition dinner so they can gather all the experience and guidance given from the mentors and ask loads of questions – there really aren’t any stupid questions as everyone is there to learn and improve as much as possible.” 

Sustainability remains central to this year’s competition, and both judges are keen to see it embedded into everyday thinking. For Adam and George, it’s not about being perfect, it’s about making better, more informed choices. They encourage competitors to prepare with seasonal, local ingredients, minimise waste through smart preparation, and always consider the provenance of what they use. 

Rather than viewing sustainability as a box to tick, the judges see it as an opportunity to be more thoughtful and creative. From using every part of an ingredient to repurposing offcuts, they believe sustainable practices can lead to innovative, high-impact results without compromising on quality or guest experience. 

For more information about the competition, please click here. 

Springboard's Virtual Challenge returns for 2025! #

This July, get a team together and travel 10,000 Miles from Wembley Stadium in London to the Adelaide Oval in Australia, in The Springboard Charity’s most ambitious Virtual Race yet.

The Springboard Charity is thrilled to announce the return of its annual Virtual Race with an exciting new "Down Under" theme for July 2025. Teams across the UK will collectively journey the 10,112 miles from London's iconic Wembley Stadium, where the charity held it’s annual Awards for Excellence in April, to the Adelaide Oval in Australia, whilst raising vital funds to support young, unemployed, and disadvantaged people into hospitality careers.

Throughout July 2025, participants will embark on an epic virtual journey spanning continents and oceans. Teams of up to 20 people will collectively track their physical activities – whether walking, running, swimming, or cycling – to accumulate the miles needed to reach Australia. Each team member's contribution will propel their team further along the virtual route, with progress trackable via smart watches, activity trackers and the online My Virtual Misson platform.

"After the tremendous success of our previous virtual races, we're taking participants on our most ambitious journey yet," said Chris Gamm, CEO of Springboard. "The 10,112-mile distance from London to the other side of the world presents a significant, but achievable challenge that will inspire and motivate participants while raising crucial funds for our programmes."

The Virtual Race has become a highlight in Springboard's fundraising calendar since its inception during the pandemic. The 2023 "Race Around the World" event raised an impressive £82,000 (including Gift Aid), exceeding the previous year's total by £18,000. This overwhelming success demonstrates the growing popularity of the challenge and its effectiveness in engaging supporters across the hospitality industry and beyond.

Participants can contribute miles however they choose, from casual walks to intensive cycling sessions, making it suitable for all fitness levels while building team spirit and supporting a vital cause.

How to Participate:
Individuals and teams can register now at springboard.uk.net/virtualrace Early registration is encouraged to maximize training and fundraising time. For just £15 per person, participants can sign up individually or as part of a team of up to 20 people. Each registrant will receive a special Springboard Virtual Race Goes Down Under race T-shirt and goody bag as part of the experience.

Teams must collectively pledge to raise a minimum of £3,000 for Springboard, with all funds being collected through JustGiving. Prizes will be awarded to the teams that complete the journey fastest and those that raise the most money.

Amy-Jane Cahalane, Head of Marketing & Events added "Whether you're joining as an individual or with colleagues, the Virtual Race offers a unique opportunity to challenge yourself physically while changing people’s lives. Last year, some of our most successful teams found creative ways to engage supporters and exceed their fundraising targets."

Sponsorship Opportunities:
For businesses looking to enhance their corporate social responsibility profile while promoting employee wellbeing, the Virtual Race offers several sponsorship tiers. Opportunities include team entries, brand visibility on marketing materials, inclusion in press releases and social media and logo placement on participants' t-shirts.

Made Agency have already jumped aboard and have designed all of the visuals for this year’s Virtual Race.

Companies interested in sponsorship opportunities should contact annad@springboarduk.org.uk

Impact of Funds Raised
All proceeds from the Virtual Race will support Springboard's programmes, which help young, unemployed, and disadvantaged people develop the skills and confidence needed to secure sustainable employment in the hospitality industry.

Devonte Tulloch, a former Springboard trainee, exemplifies the life-changing impact of these programmes: "That course was the best thing that ever happened to me... Now I have a new job working between the bar, the kitchen and front of house at the O2 Arena... I am one billion per cent more confident than I was before I found Springboard."

Loughborough College Student chefs win Zest Quest Asia 2025 and a trip of a lifetime to Hong Kong #

Inspired by the tastes, flavours and textures of Korean food, a trio of student chefs from Loughborough College bagged first place in the 2025 Zest Quest Asia culinary competition and with it, a week-long educational and cultural trip to Hong Kong, compliments of headline sponsors Lee Kum Kee.

The team had impressed the judges with their three-course Korean bistro-style menu comprising  an amuse bouche of homemade kimchi, sea bream ceviche, oyster aioli and a nori seaweed cracker) followed by Ganjang (Korean BBQ mushrooms glazed in ganjang, Korean wheat noodles, soybean broth, pickled cucumber and tahoon oil), a Gochujang main course (Bibimbap – pork tenderloin, Gochujang fried rice, poached egg and raw Korean sala), finishing with a dessert of Doenjang (Doenjang and tangerine mousse, Doenjang Korean sponge, persimmon and Asia pear fruit salad, tangerine leaf powder and a Dalgona cookie).

In fact, by the time Tom Brassington, Lewis McLeman and Cameron McGinty were declared this year’s Zest Quest Asia champions at the end of a gala dinner and awards ceremony, held at Hilton London Wembley last Friday, 4th April, the team had already been on stage twice.  With Tom, Lewis and Cameron receiving the Murray Chapman Least Wastage Award and the award for Best Menu Planning announced earlier in the evening, was their tutor, Grace McGreal, herself a Zest Quest Asia finalist five years ago.

Runners-up were Seth Shipston, Sophia Fleming and Ava Bower-Scott from the 2024 Zest Quest Asia winning team from Sheffield College.  Nathan Vasanthan, Senior Lecturer at University of West London, took home the first award of the evening, the newly created Most Successful Zest Quest Asia lecturer, for having coached and guided UWL’s three previous champion teams.

Before a 200-strong audience, guest speaker and Michelin-star chef and restaurateur Tom Kerridge lauded the finalists for choosing “one of the most amazing, incredible and inspiring industries that you could ever be in, full of outstanding people with big hearts.”
Kerridge said, “It’s awards like Zest Quest Asia that really do help to make you as students view British food and global cuisine as they all come together.  The teams that did very well did that extra bit of research, that extra deep dive into understanding Asian cuisines and why they work and have so much depth in them.  We now look at food on a global scale and Asian cookery is now recognised as some of the greatest and finest cooking in the world.  I hope you as students have learned a huge amount and take this with you as you continue your food journey and career pathways.”

Steve Munkley GCFA CG, chairman of judges, said, “This year’s Zest Quest Asia competition was really a level up from previous years.  The quality of what the students were cooking this year just blew me away.  I think Zest Quest Asia goes from strength to strength and in the future, I would really like to see even more challengers, especially from provincial colleges, take part.  We’ve got the sponsorship and support for them.  There’s absolutely no reason why they should not get involved.”

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.”
 
Other award-winners on the night were:
 
•             Andrew Bennett Teamwork Award: Milton Keynes College
 
•             Best Menu Presentation Award: Sheffield College
 
•             Most Sustainable Menu: University of West London
 
•             Best Use of Panasonic Accelerated Combination Oven: Milton Keynes College
 
•             Best Use of Tilda Rice Award: Milton Keynes College
 
•             Best Use of Lee Kum Kee’s Premium Mushroom Seasoning Powder:University College
              Birmingham
 
•             Best Use of Lee Kum Kee’s Premium Oyster Sauce: New College Durham  

Bloom in Profit with Bestway Wholesale's Easter Campaign #

Bestway Wholesale, the market leader in supporting independent retailers with the ‘best way’ across prices and margins, is helping retailers ‘bloom in profit’ this Easter with its latest campaign.
 
Designed to empower retailers, this initiative provides exclusive offers, targeted promotions, and valuable tools to drive footfall, increase sales, and boost profitability. By offering competitive prices, improved margins, and tailored support, Bestway is enabling retailers to thrive during the spring season and maximise sales ahead of summer.
 
And to celebrate Bestway’s 50th anniversary, Bestway is offering incredible deals to its retail customers, taking the lead with exceptional savings with 50%+ PORs on leading brands and products.
 
Retailers have been greeted by something spectacular in depots this week … there are eye-catching Easter archways leading to leading big brands at sharp prices. The campaign, which has landed both in depots and online, invites customers to follow through the Easter archway to discover nearly 200 unmissable Spring deals across all categories, all nestled in individual branded pallets and decorated in a Spring-time bloom theme.
 
Partnering with key suppliers for the promotion, Bestway has confirmed exciting new product development launches with Red Bull and the latest Peach Summer Edition, as well as the new Strawberry and Cream flavour from Pepsi – which will be revealed as ‘first to be seen’ at Bestway Wholesale!
 
There’s a special in depot activation for the new Lucozade Sport drink, Ice Kick sponsored by England and Real Madrid’ footballer, Jude Bellingham. Customers have the opportunity to win a case of Ice Kick by shooting and scoring a penalty in the branded in depot goal. Doritos will also be running sampling sessions for its new Dinamita Extra Flaming Hot range.  
 
The four-week campaign will feature digital screens highlighting product promotions, amazing deals, and the campaign will be supported with gamification for customers offering them a chance to enter a series of competitions.
 
On the back of four seasonal campaigns and a hugely successful 2024, Bestway continues to invest in price and leads the way in creating theatre and activations to enhance the customer journey. 
 
Easter is the second largest trading moments after Christmas, and Bestway has looked to make it more interesting and enjoyable. Throughout the campaign period depots will be running competitions, prize draws and incentives to give back to customers, including ££-thousands in depot credits!
 
Kenton Burchell, Bestway Wholesale Group Trading Director, says:
 
“Over the past 18 months, Bestway has led the Cash & Carry market with best-in-class seasonal campaigns, offering market-leading prices and strong margins that drive real value for our customers. These campaigns are strategically focused on top-performing brands, first-to-market product launches, and standout in-depot pop-up experiences - creating impactful moments that disrupt the everyday customer journey and add real excitement for our independent retailers.
 
“Easter is a key trading period for the Convenience channel, and at Bestway, we’re committed to giving back - not just to our customers, but also to their shoppers - by delivering exceptional value and exclusive launches that set the stage for strong sales momentum into the summer months.”
 
Bestway Wholesale remains true to its promise: making customers feel valued, offering unbeatable prices with strong margins to fuel retailers’ growth, and helping them better serve their own shoppers.

Trending metalware, quick stick blenders and ten things we learnt at Ambiente #

The latest issue of FEA’s light equipment and tableware newsletter is out now

Before Ambiente disappears into the mists of history, FEA’s latest issue of the Tabletop Trends newsletter checks out the show’s highlights.  Amongst other things, the ‘Ten things we learnt …’ article looks at the trends on display and at how the event is doing, post covid. 

The Tabletop Trends newsletter is aimed at light equipment and tableware distributors, as a way of keeping them informed about the latest LET ideas, events and products.  It’s put together by FEA’s LET Product Group. 

This issue also has a feature on the big trend in metalware and metallic finishes, as well as a look at the stick blender market.  Three LET professionals, Euro-Catering’s Andrew McKegg, Mike Inwood of FEM and Jim Ellis of Zodiac, discuss how cost cutting kit can help the operator, in the latest ‘viewpoints’ article. 

There’s also a feature on the upcoming LET Forum and its exciting new venue, with links to all you need to know – including how to get a ticket. 

The issue is available to view here. 

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 

First McCain Streets Ahead Impact Report shows vital boost to Hospitality's Future #

McCain’s Streets Ahead Programme empowers the Next Generation of Foodservice Entrepreneurs

McCain has launched its first impact report for the McCain Streets Ahead Programme, powered by KERB - an initiative dedicated to supporting aspiring food entrepreneurs and strengthening the UK hospitality sector.

With 70% of the UK public agreeing that hospitality is essential to the economy and 89% recognising its role in shaping culture and communities,1 the industry remains a cornerstone of British life. However, challenges persist, with nearly half (48%) believing more needs to be done to attract and retain talent in the sector.1 The Streets Ahead Programme addresses these challenges head-on by providing aspiring business owners with hands-on training, financial investment, and expert mentorship, equipping them with the tools to launch and sustain successful street food businesses.

Programme impact so far:
£241,000 in kick start investment to 32 street food entrepreneurs.
185 individuals with access to classroom to gain practical skills in food business operations, branding, and financial management.
Referrals from over 40 UK charities, including The King’s Trust and The Entrepreneurial Refugee Network (TERN).

Support for disadvantaged groups, including refugees, ex-offenders, and individuals facing unemployment or homelessness.
17 refugee participants gaining financial independence through street food ventures.

18 young entrepreneurs given a pathway into foodservice, tackling youth unemployment (currently at 12.6% for 16-24-year-olds).
103 prison leavers connected to a programme that support them in launching street food businesses, reducing reoffending risks.

Richard Jones, Vice President Commercial, McCain Foods GB comments: “At McCain, we know there’s incredible untapped potential, particularly among aspiring food entrepreneurs who are facing barriers like limited funding and lack of mentorship. The Streets Ahead programme is our way of helping to address this, giving people the tools, investment, and support they need to turn their passion into a successful business, and, in turn, help strengthen the entire sector.”

Kate Nicholls, Chief Executive of UKHospitality said: "Hospitality is the most socially productive sector in the UK: providing career opportunities for all, regenerating communities equitably across the UK and producing some of the most innovative entrepreneurs in the country. The McCain Streets Ahead programme is a brilliant example of how hospitality invests in and supports the next generation of talent to break down barriers and succeed in their careers, to the benefit of our economy, culture and communities."

Real Stories, Real Impact
The UK street food scene is booming, growing from 2,000 vendors in 2018 to 7,000 in 2023. With 50% of UK consumers purchasing street food weekly and 64% willing to pay more for high-quality options,4 now is the time to invest in emerging food entrepreneurs.
Participants of the Streets Ahead programme have already seen remarkable success:

Hind (Utopia) - A refugee from Syria, Hind transformed her passion for authentic Middle Eastern cuisine into a thriving street food business, securing £10,000 in investment. She now serves customers at multiple KERB markets across London.

Eli (El’s Tacos) - A young entrepreneur from Liverpool, Eli launched an eco-conscious taco business and received £6,000 to refurbish her food truck. She’s now preparing to trade at key food hubs in the North West.

Levi (LeVibes) - Overcoming homelessness, Levi joined the programme with a vision of bringing Lebanese street food to the UK. With an £8,000 investment, he is currently laying the foundation for his business while working in the hospitality sector.Download the full report to learn more about the impact of the Streets Ahead Programme and how targeted investment and mentorship is shaping the future of hospitality.

Click here to download the report - https://www.mccainfoodservice.co.uk/campaign/streets-ahead/

For media queries, images, interviews and case studies, contact Claire Felstead – claire.felstead@omne.agency / 07302 003696

Sodexo selected to improve the lived experience of UK Armed Forces in Cyprus with a new 5-year deal #

The Defence Infrastructure Organisation (DIO), part of the Ministry of Defence (MOD), has chosen to retain Sodexo’s Government business for the new soft facilities management services, supporting 10,000 Armed Forces personnel and their families based at six UK military bases across the island of Cyprus. 

Covering the MOD’s entire estate within the Sovereign Base Areas on the island, the contract has been awarded for an initial five years with an option for it to be extended for a further two following a competitive tender process. 

The new contract, which provides catering, retail and leisure services, will see Sodexo transform four large leisure facilities on the island to improve the lived experience and service delivery for civilians, military personnel and their families, living and working on the six bases, replicating the quality of experience and level of service that Sodexo provides on military bases in the UK. 

The leisure facilities will be redesigned and updated to create family friendly social spaces serving food and drink under Sodexo’s new ‘Chelona’ concept which includes a diverse food and drink offering with regular organised unique events. Dishes include traditional British favourites and authentic Cypriot dishes as well as a wide-range of plant-based alternatives. Menus also include sharing platters and a dedicated children’s menu.  Chelona has been developed to provide food experiences to suit both the local community and visitors. 

The new facilities will also see Costa Coffee introduced in addition to vending machines by local coffee brand Clock Coffee. Other food services delivered within the contract include the inflight catering for military flights to and from the island, function and event hospitality as well as up to 2,000 school meals a week during term time. 

A retail investment programme will include the modernisation of the retail environment and the introduction of new technology including e-commerce capability to enable click and collect/delivery and self-service tills with a total investment of nearly €2M from Sodexo. The Forces Store supermarket concept will be improved to include ranges from a variety of UK stores such as Co-op, Greggs and TGI Friday. Subway franchise outlets will be introduced at three of the bases. 

Military dining will be delivered at six restaurants under Sodexo’s Junior Ranks Dining offer, as well as the provision of catering at 11 messes. 

Soft FM services covered by the contract include cleaning and housekeeping, helpdesk, tailoring, laundry, accommodation booking, stores and logistics as well as waste management. 

As with all public sector contracts social value is embedded in the contract and as a purpose-led business Sodexo will ensure that through its services it will deliver €12.3 million in social value every year. Sodexo employs around 750 people on the island with the vast majority recruited from the local communities, it also partners with local charities such as SSAFA, suppliers such as Clock Coffee and supports local schools with environmental projects. 

Mark Baker, Chief Operating Officer, Defence, Sodexo UK & Ireland said: “We are very proud of our long-standing relationship with the DIO and British Forces Cyprus. We have enjoyed a highly successful partnership for over 20 years, and we look forward to this new opportunity to enhance the lived experience of serving & civil service personnel, families and contractors on the island with exciting new developments planned for the services which our hard-working teams deliver every day.” 

Sodexo has delivered services on the island since 2003 when it held a small contract supporting the United Nations in Nicosia. In 2007, Sodexo was awarded the Cyprus Multi-Activity Contract for the Sovereign Base Areas (SBA’s) through a first-generation outsource programme and retained this contract in 2014. 

Brigadier Gavin Hatcher, Head of Overseas and Training DIO says: “DIO is committed to supporting the Armed Forces who depend on us to provide facilities and essential services which enable them to deliver military capability. We are delighted to bring this new contract into service and look forward to continuing to work closely with Sodexo to build on the successes of our previous Soft FM delivery at our sites in Cyprus, whilst making improvements to enhance the quality of life for Armed Forces personnel and their families.”

Cyprus is an overseas Permanent Joint Operating Base that houses over 10,000 service personnel, civil servants and families across six main establishments - RAF Akrotiri, Episkopi Garrison, Dhekelia Garrison, Ayios Nikolaos Station, Troodos Station, and Nicosia.

FEA to launch Embodied Carbon Hub #

Available on its website and all in one place, FEA’s new portal will host accessible guides and video content on embodied carbon
There’s a lot of noise about embodied carbon in the foodservice sector. Recognising the need to provide both its members and the industry at large with accessible information on this formidable subject, FEA is launching an Embodied Carbon Hub. The portal will provide guide documents and video content on embodied carbon all in one place. Available on the FEA website, the Embodied Carbon Hub will be launched following a webinar on April 28th, led by technical expert Andy Threlfall.

The Embodied Carbon Hub will contain two guides providing easily digestible information and engaging visuals. The first of these, ‘Embodied Carbon: The Essentials’ serves as an introduction to the subject. Its aim is to get readers engaged with what it means and why it’s important, but without the more in-depth technical information that, on first look, can seem overwhelming. The second guide maintains the accessible, informal tone of the essential guide, while delving into the key technical information needed to understand the process behind gathering embodied carbon data. Titled ‘Embodied Carbon: Technical Guide’, it will be reviewed frequently to ensure all its information is as up to date as possible.

“The need for embodied carbon data is clearly growing in our industry but a lot of the information out there is weighed down by all the technical aspects and terminology,” says John Cunningham, Chief Executive of FEA. “It was important for us when creating the guides to get the tone just right. Down-to-earth language was a must, with a visually engaging presentation. Crucially we didn’t want to overcomplicate what many find a complex subject already.

“We see a lot of our members feel pressured to spend money on third parties to gather their embodied carbon data, but we wanted to provide a space where those concerned could learn more about it without spending money. They’ll hopefully find it engaging, too!”
To accompany the guides and as part of the hub, there will also be webinars devoted to unpacking embodied carbon further. The first of these takes place on April 28th. Hosted by Andy Threlfall, he will be joined by representatives from CIBSE who own the TM65 standard, a vital asset and tool for collecting embodied carbon data.

“Andy is an expert on the subject and the webinar is a fantastic opportunity to dive deeper into the subject, while highlighting some of the assets available on the hub itself.” says John. “Our vision is to position the hub as a go to resource for embodied carbon in our industry.”

The launch of the hub aligns with recent conversations between FEA and other leading associations, FSCI UK&I and CEDA. On April 4th the three bodies came together to discuss guidance for the industry on embodied carbon. Fundamentally, they agreed guidance should be free of charge and they would work closely together to ensure a consistency of message is maintained.

“It’s good to be talking to FCSI and CEDA about the embodied carbon issue,” says John Cunningham, FEA Chief Executive.

“Manufacturers, distributors and consultants have a common goal here and providing reliable, robust embodied carbon data really doesn’t have to cost the earth.

“We hope the launch of our new hub and the upcoming webinar on April 28th can help reassure our members that they can get ahead of embodied carbon without headaches or breaking the bank.”

You can register for the Embodied Carbon Hub launch webinar using this link: https://us06web.zoom.us/meeting/register/2KFfjGUiQy--haaApBbciA#/registration

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

Trade journalist Lucy Britner joins William Murray PR & Marketing  #

William Murray PR & Marketing has hired business-to-business journalist Lucy Britner as senior content consultant. Lucy, who has 20 years’ experience in the trade press, will work with the company to further elevate both internal and external content.   
  
Lucy was most recently editor of Agile Media trade publication Drinks Retailing, where she also worked across a series of events, including as a presenter, judge and panel chair.    
  
Lucy started her trade journalism career on the Morning Advertiser, where she covered food, chefs and wider hospitality trends. From there, she went on to be one of the founding editors of World’s 50 Best Bars, while gaining a diploma in wine and spirits.   
  
Lucy has also written for Square Meal, Just Food and Just Drinks, where she was deputy editor before moving to Drinks Retailing.    
  
Lucy said: “I have known the team at William Murray for most of my career and I have always respected their approach to PR and marketing. They have a great roster of clients and I’m looking forward to sharing my experience with the team - as well as continuing to learn.”  
  
Anita Murray, CEO of William Murray, said: “Lucy brings a rare blend of industry insight, storytelling expertise and genuine passion for the food and drink sector. We’ve admired her work for years, so to now have her on board is incredibly exciting. Her deep understanding of the trade press will be a huge asset to our clients.” 
 
For more information, visit www.williammurray.co.uk     

Make more dough with Rich’s #

Rich Products UK's new range of Italian-style Pinsa and gluten-free pizza bases are ready to offer customers a taste of Italy.

Three new gluten-free bases, including both plain and cauliflower options, make catering to gluten-free customers quick, convenient, and most importantly, tasty.

Direct from Italy to ovens, Rich’s Pinsa range of parbaked frozen pizza bases feature a rustic sourdough crust fermented overnight for a crispy on the outside, yet soft on the inside quality. Bases can be topped and baked from frozen, promising an easy way to offer customers a crispy, lighter bite.

Its simpler than ever for foodservice operators to grab a slice of the growing OOH pizza market with Rich’s new range of pizza bases!

Explore the range here: https://lnkd.in/ejEU7xim

Or contact UKsales@rich.com to find out more.

Aramark UK Appoints Daniel Clark as Managing Director of new Sports & Entertainment Division #

Aramark UK has announced Daniel Clark as Managing Director to oversee its newly established Sports & Entertainment division.

Daniel, previously the Global Account Director for Aramark’s Merlin Entertainments business, has successfully led foodservice operations for world-renowned attractions including LEGOLAND®, Chessington World of Adventures, Alton Towers and Thorpe Park. Prior to joining Aramark, he held various leadership positions within the industry, where he delivered significant growth at major venues, including London Stadium, Arsenal’s Emirates Stadium, Wembley Stadium and the O2 Arena.

In his new role as Managing Director, Daniel will be instrumental in the expansion of Aramark UK’s sports and entertainment sector, which now includes Merlin Entertainments, alongside significant new contracts with Everton Stadium and Sussex County Cricket Club.

Helen Milligan-Smith, CEO & President of Aramark UK & Global Offshore, commented: “We’ve made significant strides within the sports and entertainment sector over the last two years, contributing to our rapid growth journey. We have ambitious plans to revolutionise the sports and entertainment foodservice experience, and I am thrilled to have Daniel lead this. His expertise, combined with our innovative approach, will be pivotal in achieving our goals.”

Daniel Clark added: “I am honoured to step into the role of Managing Director for our new division, which is already achieving outstanding success. My passion lies in delivering exceptional, memorable moments in extraordinary spaces, and I am thrilled to bring our vision to life within this dynamic sector. We are dedicated to driving positive disruption in sports and entertainment foodservice and hospitality, and I look forward to leading the team.”

Michelin-Star Chef Boosts QEII Taste as Levy UK + Ireland Contract Renewed #

Leading UK conference and events venue, The QEII Centre, has extended its partnership with longstanding catering provider Levy UK + Ireland, awarding a 10-year contract renewal following a competitive tender process.
 
A key aspect of the contract renewal was the addition of esteemed chef partnerships collaborating with the venue’s renowned in-house catering service, QEII Taste. Green Michelin-starred chef and former protegee of Gordon Ramsay at Petrus, Will Devlin will be the first chef to work alongside QEII Taste Executive Head Chef, Danilo Barbagallo and his team to create ‘Michelin Dinner Packages’ for banquets.
 
Levy UK + Ireland has provided catering services at The QEII Centre for almost 40 years. The catering company behind some of the most famous venues and events in the UK and Europe, Levy shares The QEII Centre’s commitment to sustainability, with a focus on plant-forward menus, seasonal produce, and reducing food waste. 
 
Levy’s new partnership will elevate its QEII Taste offering with the best banqueting menus incorporating locally sourced seasonal ingredients and guest chef partners, driven by Barbagallo and delivered by the seasoned pros at QEII Taste. In March, Levy held its show-stopping Chefs' Table event at The QEII Centre, uniting 26 esteemed chefs who collectively hold 28 Michelin stars to serve 22 different six-course menus to over 300 guests. 
 
Mark Taylor, Chief Executive, The QEII Centre, said: “We are proud to announce the re-appointment of Levy UK + Ireland. Having worked with the team for a number of years, we know them to be passionate and hardworking, and dedicated to delivering not only exceptional quality food, but outstanding customer service with a clear focus on sustainability.
 
“We would also like to welcome Will Devlin to our skilled QEII Taste team. Will is a hugely talented chef and will be an incredible asset to the venue, further elevating our offer to our clients and underscoring our commitment to excellence.”
 
"The QEII Centre and Levy have a long history of shared success, and we are thrilled to continue to provide exceptional experiences together," said Jon Davies, CEO of Levy. "We collectively strive to minimise our environmental footprint and collaborate with suppliers and chefs who share this commitment, so having Will Devlin on board is fantastic!”
 
QEII Taste Executive Head Chef, Danilo Barbagallo, comments: “I am thrilled that Levy was successful in the tender process and that we will continue working in conjunction with The QEII Centre. Our shared values around sustainability and providing an exceptional guest experience forms the foundations of a strong continuing relationship. This achievement is a testament to the hard work of the QEII Taste team as we move forward together. Working alongside renowned chef Will Devlin has been truly rewarding, and I look forward to introducing his dishes and culinary ethos at QEII events soon.”
 
The award-winning QEII Taste by Levy UK + Ireland believes that food has an invaluable part to play in creating stand-out experiences and prides themselves on delivering exceptional quality food which not only tastes great but is good for the planet too. All clients are provided with sustainable menu options as standard to ensure environmental considerations are embedded into every event and to help organisers understand what sustainable food choices are available. This is supported with the use of climate labels to highlight environmental impact.
 
For more information: https://qeiicentre.london/services/qeii-taste/

Compass’ Xcelerate hub welcomes Skills Minister alongside Mayors of the West Midlands and Cambridgeshire and Peterborough #

Compass Group UK & Ireland, the UK’s largest food and services company has welcomed the Rt Hon Baroness Jacqui Smith of Malvern, Skills Minister; Richard Parker, Mayor of the West Midlands and Dr Nik Johnson, Mayor of Cambridgeshire and Peterborough, to its regional community skills and learning hub – Xcelerate with Edgbaston.

The visit saw officials meet with over 30 young people who were taking part in Skills Booster “Have a Go” sessions including Barista, culinary, bar and front of house training. They were doing activities such as making coffee art, creating mocktails and a culinary master class - sessions were delivered with partners including Change Please, Life Time Training and Murdo Macleod. Those taking part were able to talk about their journey into training or employment.

Xcelerate with Edgbaston is a multi-million-pound training facility, launched last year in partnership with Edgbaston. It aligns with Compass Group UK & Ireland’s dedication to creating learning and development opportunities, through its Our Social Promise – a commitment to positively impact one million lives by 2030. Working with people from within and outside Compass, it aims to enhance people’s opportunities and change their lives through job creation, education, training, community and charitable engagement.

Since launch just over one year ago, Xcelerate has enabled the training of around 3,500 people, through hosting events and educational and employment programmes. These include Sector Work Based Academies, Path 2 Apprenticeships and Skills Boot camps, which are supported by different funding streams including from the West Midlands Combined Authority.

Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland said: “We are very proud of the impact Xcelerate with Edgbaston has on the local community and that it is enabling opportunities for people in the area and for our industry. It was great to welcome the Skills Minister and mayors to Xcelerate to showcase our programmes and the value these initiatives can bring. We remain committed to offering opportunities to develop and progress, regardless of people’s background and qualifications.”

Last year, Kundai Nazare took part in the Path 2 Apprenticeships programme, at Xcelerate. The programme is designed to support people in the West Midlands area into work – he has now secured a role within Compass and has taken on a Commis Chef apprenticeship.

Richard Parker, Mayor of the West Midlands said: “Through the West Midlands Combined Authority successful Path 2 Apprenticeships programme, Kundai has paved his way to a career in hospitality. He is an inspiration to all young people in the region who aspire to land the job of their dreams. I am committed to tackling unemployment in the region, especially for young people and it’s why I pledged to create 20,000 work placements for young people with our local businesses. The Xcelerate hub is a fantastic example of how we can enable young people to access meaningful training and jobs, and set themselves on a path to a better future.” 

Kundai Nazare, Apprentice Commis Chef, Compass Group UK & Ireland added: “The day was a great showcase of Compass and the Xcelerate facility. Most importantly it was an opportunity to tell the story of how to get into work and progress. I came through a Path 2 Apprenticeship programme and am now training to be a chef, it’s so important that people know what options and help is available to them. Compass has supported me into work and I’m pleased to be able to share my experience.”

This visit follows the recent announcement that Compass has partnered with the Department of Work and Pensions (DWP) to create “Xcelerate with Edgbaston Hospitality Hub”, in partnership with Birmingham Central Jobcentre.