Members’ News
June 2025
Lee Kum Kee inspires the next generation of chefs with bold Asian flavours and fusion creativity at the 2025 British Culinary Championships #
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Lee Kum Kee is proud to have supported one of the UK’s largest and most respected live culinary competitions – The British Culinary Championships – organized by the Craft Guild of Chefs, which took place at the Central Bedfordshire College in Dunstable, Bedfordshire, over 28th and 29th May 2025.
As a passionate advocate for Asian culinary education and innovation, Lee Kum Kee was delighted to sponsor two key categories at this prestigious event. Featuring at this competition were two of Lee Kum Kee’s most popular, versatile and chef-loved products: Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil. These products were chosen to inspire student chefs to explore Asian flavours within modern and fusion cuisine, challenging them to reimagine traditional ingredients in new and exciting ways.
One of the highlights on the day was the Lee Kum Kee Mystery Challenge, a thrilling test of creativity and skill. Ahead of the challenge, well-known industry chef and former National Chef of the Year, Hayden Groves, delivered an engaging 40-minute live demonstration designed to inspire and inform. Showcasing how to unlock the full flavour potential of Lee Kum Kee’s hero products, he brought them to life through two standout dishes: Mushroom Arancini and Cream of Cauliflower Soup with Mushroom and Parmesan Croutons. Both dishes were sampled by competing and non-competing student chefs alike, offering a valuable insight into how these ingredients can elevate flavour and creativity on the modern menu.
The Mushroom Arancini, enriched with Lee Kum Kee’s Premium Mushroom Seasoning Powder in both the risotto cooking stock and as an umami-rich dusting over the crispy arancini, showcased how this ingredient can elevate simple bites, making it ideal for canapés, sharing plates, or premium pub dishes. Meanwhile, the Cream of Cauliflower Soup was given a bold Asian-inspired twist, with Mushroom Seasoning Powder being added to the soup base, and croutons were crusted in Parmesan and Mushroom Powder for a double umami hit. A final garnish of Chiu Chow Chilli Oil and fresh chives added vibrant colour, aromatic heat, and a finishing flourish.
Together, the dishes perfectly illustrated the versatility and impact of Lee Kum Kee products in fusion formats that surprise, delight, and deliver on taste.
Following the demo, student chefs were given just four hours’ notice, along with a £10 supermarket voucher and access to pantry staples, to plan and execute their dishes. Within a strict one-hour cooking window, they were then tasked with preparing two identical starters and main courses, using the Lee Kum Kee products and their selected fresh ingredients.
The results showcased the extraordinary potential of Asian ingredients in fusion cuisine, with competitors producing innovative, flavour-forward dishes that demonstrated both technical skill and global flavour awareness.
The second competition, the Eric Bruce Memorial Trophy Canapé Challenge, sponsored by the Worshipful Company of Cooks, had the competitors produce twelve identical hot canapés, themed around “a summer’s day in any country,” in just 45 minutes. While not mandatory, chefs were encouraged to incorporate Lee Kum Kee’s Mushroom Seasoning Powder and Chiu Chow Chilli Oil — adding a bold Asian twist to their seasonal creations.
Maria Chong, Managing Director, Lee Kum Kee Europe; "At Lee Kum Kee, we believe in the power of flavour to inspire creativity and bring cultures together. Supporting the British Culinary Championships allows us to champion the next generation of chefs and highlight how Asian sauces, seasonings and condiments can elevate both modern and fusion cuisine. We were truly impressed by the outstanding quality and originality of the dishes produced. It’s incredibly rewarding to see young chefs using our products not just as ingredients, but as inspiration to push boundaries and develop bold, flavour-led menus."
Lee Kum Kee is proud to support the next generation of culinary talent and remains committed to empowering chefs at every stage of their journey with high-quality Asian sauces, seasonings and condiments that inspire modern, globally influenced cooking.
Competitors (Connor Murphy & Dylan McArdle from Liverpool College; Thomas McCabe from Bedford College; Matthew Gilmour & Tori Byas from Hull College; Aaron Dias, Nino Lacorte and Louise Lanuza from Cambridge College) were awarded medals for Silver, Bronze and Merit on the day. All take back a three month supply of Lee Kum Kee Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil, and will also receive a Lee Kum Kee demonstration at their colleges.
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
Delivery and takeaway sales flat again in April as sunshine draws people out of homes #
Delivery and takeaway sales at Britain’s leading restaurant groups slipped by 0.6% year-on-year in April, CGA by NIQ’s latest Hospitality at Home Tracker indicates.
It is the Tracker’s second negative number of 2025 and the fifth consecutive month of below-inflation growth. Trading was subdued by good weather and the long Easter weekend, which led some consumers to drink out rather than ordering food for delivery or takeaway. Other outdoor activities and home barbecues may also have eaten into consumers’ spending.
The marginal decline is in line with the separate CGA RSM Hospitality Business Tracker, which recorded a year-on-year drop of 0.9% in managed restaurant groups’ total sales in April, but 9.1% growth for pubs.
CGA’s Hospitality at Home Tracker shows slightly better trading for deliveries than takeaways in April. Delivery revenue was exactly level year-on-year, while sales from takeaways and click-and-collect orders fell 1.9% on a like-for-like basis. Total combined sales were 10.0% ahead of April 2024, reflecting a sharp increase in venues providing deliveries and takeaways in the last 12 months.
Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “Warm weather is usually better news for pubs than restaurants, and it’s clear that drinking-out was the priority in April. Disposable incomes remain limited for many consumers, and with various other options for their money, a softening in delivery and takeaway sales isn’t surprising. While sales have now been flat or below inflation for five months, it’s important to note that this follows a period of significant growth in the channel. Operators will be hoping that momentum returns over the summer as habits settle and demand picks up again.”
The CGA by NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.
Partners on the Tracker are: Azzurri Group, Big Table Group, Byron, Coco di Mama, Cote, Creams Café, Dishoom, Five Guys, Gaucho Grill, Honest Burgers, HOP Vietnamese, Megan’s, Mission Mars, Mitchells & Butlers, Nando’s, Pizza Express, Pizza Hut UK, Popeyes, Prezzo, Rosa’s Thai, Tasty Plc, Tossed, TGI Fridays UK, Tortilla, Wagamama, Wasabi, Wingstop and YO! Sushi. Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@nielseniq.com.
Working together to clear the FOG #
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FEA calls on hospitality to collaborate with other sectors to reduce problems caused by FOG
In recent years FEA has worked closely with a number of industry partners to develop guidance and educational tools to explain the issues caused by incorrect handling of fats, oils and grease (FOG). It remains a major problem affecting vital infrastructure, and one which hospitality operators play a significant role in. Now FEA is calling on the industry to build stronger relationships between waste contractors, waste carriers and waste processors to improve the control and management of FOG.
Around 200,000 sewer blockages occur annually in the UK, and FOG is the cause for about 75% of those. With a rising number of breaches of the Water Industry Act (1991) being recorded, the UK Water Industry Research (UKWIR) is considering a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges. Breaches like these can cost foodservice business operators fines of up to tens of thousands of pounds, but the continuing occurrence of these breaches indicates that for many the message about the importance of correct handling and disposal of FOG is not breaking through.
While it is clearly vital to have the stick of fines, we should also look to be promoting the carrot - the benefits that can accrue to not just the hospitality sector but a wide range of businesses if they collaborate and co-ordinate their efforts to address this issue.
FOG can be used for a variety of purposes once it has reached the end of its working life in kitchens. For example it can be processed into animal feed or converted into biodiesel, but these require:
1. the correct equipment to capture the FOG,
2. companies that can collect and safely transport it from businesses of all sizes, from small independents to nationwide chains, and
3. companies that can efficiently reprocess FOG.
Operators should be actively looking at the available options for managing their FOG. Speak to specialist contractors about the available options for getting the most out of the FOG their business creates and how to manage it in an ethical, sustainable manner, engage with waste contractors or hauliers about the available options for regular FOG collections. Finally, your local water company will be able to provide advice about the best way to manage this type of waste. The resources and the infrastructure to effectively and legally handle this waste exists, but the continued incidents of fatbergs shows that too many companies are happy to cut corners.
Effectively managing FOG waste doesn't need to be an additional expense, it can be an opportunity and indeed an additional source of income if done right.
Many waste oil collection services offer profit sharing options to suppliers of FOG, and as it can be fully quantified and accounted for, it can be used to track the volume of greenhouse gas emissions saved by biodiesel created from it.
This collaboration between different segments of our supply chain is already something that many sectors are familiar with as part of their attempts to take control of their Scope 3 carbon emissions. Building the relationships that are emerging in the FOG management ecosystem are exemplary of the ways creating a circular economy can be mutually beneficial and not merely another arbitrary regulatory burden to bear.
Download the Foodservice Fat, Oil and Grease Management Guide via the information tab at fea.org.uk. (fea.org.uk/information/foodservice-fat-oil-and-grease-management-guide)
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
Bean counters: new Délifrance research probes Brits’ love of coffee shops #
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One in ten British consumers visit a café or coffee shop every day, a new report from baked goods supplier Délifrance has revealed.
Published this month, Prove It: A Bitesize Guide to Coffee Shops is an in-depth look at Brits' love of the coffee shop, which first bloomed in 1650 when the country's original coffee house opened on Oxford's high street.
Today there are more than 11,500 branded coffee shops in the UK, a figure expected to grow to more than 13,000 in the next five years.
Designed to help coffee shop operators thrive in this increasingly competitive market, the Délifrance report examines consumers attitudes to coffee shops, including why they chose a venue, how loyal are they, when they visit, and what they want from coffee shop food.
The study features findings from a poll of 500 UK consumers who regularly buy food from a café or coffee shop, including:
9% visit cafés and coffee shops every day.
58% visit cafés and coffee shops at least weekly.
Food is the most important factor when choosing a coffee shop (62%), followed by value for money (57%) and convenience (56%).
92% of consumers are open to trying somewhere new.
Sandwiches (including wraps and paninis) are the most popular food in coffee shops (72%), followed by sweet bakery (64%) and savoury bakery (62%).
Alongside this insight on consumer habits, the guide offers advice to operators from food trends experts Harris and Hayes and Délifrance in-house chefs.
This includes tips on topics such as building custom in quiet trading periods; reducing surplus by making use of leftover products; and stocking a product range that meets customer needs.
“Cafés and coffee shops already play a major role in UK society - and ongoing market trends, such as younger consumers drinking less alcohol, mean that role is set to grow even larger in the future," says Délifrance marketing & innovation director UK&I Stéphanie Brillouet.
“This will bring new opportunities for operators but also increased competition, making it more important than ever to ensure they have the right offer. That means selling the fresh and consistent food and drink their customers want, in the most suitable formats and at the time of day that suits their lifestyle."
Alongside the launch of the report, former Pret A Manger and Costa Coffee operations chief Richard Zivkovic, appeared as a guest speaker on the latest episode of Délifrance’s Bitesize Bakery Podcast to explore the world of coffee shops and on-the-go bakery in more detail.
For more information visit: https://www.delifrance.com/uk/hub-press
UK Eating Out Market Set to Surpass £100 Billion in 2025, Reveals Lumina Intelligence #
The UK eating out market is forecast to reach a value of £101 billion in 2025, according to Lumina Intelligence’s newly released Eating Out Market Report 2025. This represents a year-on-year growth of +2.6%, led predominantly by high-income households and concentrated in affluent urban areas, particularly London. While this marks a positive trajectory, continued inflationary pressures, tight fiscal policy and rising employer costs are expected to constrain consumer and business expenditure in the near term.
Fast Formats Lead, Service Models Struggle
The market is increasingly bifurcated, with growth largely driven by segments such as retail, travel & leisure, and contract catering. Quick service restaurants (QSRs), buoyed by their flexible site formats, tech integration and lower reliance on labour-intensive service, are proving more adaptable to rising costs. In contrast, service-led restaurants and pubs face headwinds from escalating staffing costs and volatile inflation.
Strategic Streamlining & Investment Momentum
Despite the challenging backdrop, operators are recalibrating. The report highlights a wave of portfolio rationalisation and operational streamlining among both established and growth-oriented brands. There is a notable uptick in data-led expansion, menu innovation, and technological adoption—including AI—as operators seek to future-proof their estates. These factors are contributing to sustained interest from global investors and private equity, with M&A activity particularly strong in the restaurant and QSR domains.
Value, Quality and Health Steer Consumer Decisions
Consumer behaviour continues to evolve, with value for money cited by 76% as a key driver, closely followed by quality (75%) and health consciousness (44%). Operators are responding with offers that deliver added value through elevated classics, immediate rewards, and premiumised products—trends especially evident in sectors like contract catering, sandwich and bakery chains, and coffee shops.
Eyes on the Future: Stability Through Innovation
Looking beyond 2025, the market is projected to grow at a steady +2.4% CAGR, reaching approximately £108.7 billion by 2028. As inflation and economic uncertainty persist, long-term growth will hinge on strategic investments in automation, diversified experiences, and innovative formats that provide consumers with compelling reasons to dine out.
Nestlé Professional appoints James Titmuss new head of sales for UK & Ireland #
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Nestlé Professional has announced James Titmuss as head of sales for UK & Ireland. He succeeds Steve Norris, who is stepping down from his role as sales director.
Katya Simmons, managing director of Nestlé Professional said: “James’ depth of commercial experience, customer focus and strategic thinking make him an excellent addition to our leadership team as we continue to drive forward our ambitions in the Out of Home market.”
Speaking about his new role, James added: “I’m incredibly excited to be joining Nestlé Professional and to be part of such a dynamic and purpose-driven team. It’s a real honour to follow in Steve’s footsteps and I look forward to building on the strong foundations he has created, working closely with our customers and teams to shape the next chapter of growth.”
James brings with him a wealth of experience from within the Nestlé Purina ecosystem. He joins from Lily’s Kitchen, a Nestlé Purina company, where he most recently served as market development organisation director, having previously held the role of sales director.
During his time at Lily’s Kitchen, James has led the global expansion into North America and in establishing a new category, shopper and insight function. Prior to this, James spent over 20 years at Nestlé Purina, holding a variety of senior commercial roles across Specialist, Grocery and D2C and led the development of the Nestlé Sales Academy, which is now adopted across several European markets.
James took up the position this month.
As Nestlé Professional welcomed James, the business also recognised the enormous contribution of Steve Norris.
Simmons added: “I would like to thank Steve Norris for his support, drive, commitment and remarkable contribution over the past 17 years. As a valued member of the Nestlé Professional Leadership team, Steve's experience, passion, and knowledge of the Out of Home channel have been invaluable to our business.”
Steve joined Nestlé Professional in 2008 as wholesale controller and became sales director in 2015. Over his 40-year career in the Out of Home sector, he brought a wealth of industry knowledge, energy and passion to every role, from his early experience as a chef through to senior commercial leadership positions.
Commenting on his departure, Steve said: “For over nine years I have thoroughly enjoyed my time on the Nestlé Professional Leadership Team and I am delighted that James Titmuss will be stepping in as the new head of sales.
As I embark on this exciting new chapter in my career, I would like to express my heartfelt gratitude to Nestlé Professional and all the wonderful individuals I have had the pleasure of working with. I wish everyone at Nestlé all the very best for the future.”
NEC Group announces new long-term partnership with Levy to enhance food & beverage proposition #
Birmingham –The NEC Group, the UK’s largest live events venue operator, has announced a new long-term food and beverage partnership with Levy UK + Ireland, a global leader in culinary experiences for events, sports, and entertainment venues.
Levy will take responsibility for all food and beverage operations across the NEC’s key venues including the NEC, ICC, Vox, Utilita Arena Birmingham, and bp pulse LIVE, as well as several regional partner venues. The partnership will ensure better quality, more choice and a greater flexibility of offering, plus improved customer journeys using technologies put in place to elevate the guest experience.
Levy brings industry leading experience, innovation, scale and expertise, allowing the partnership to further invest and enhance the food and beverage experiences. Improvement plans include the reimagining and transformation of multiple catering outlets, kitchens, and hospitality spaces across the NEC Group’s estate. The NEC Group will benefit from Levy’s greater buying and procurement power, operational and service standards, and best practice across sustainability and safety.
As part of the transition, 330 catering colleagues will transfer to Levy, providing continuity to the NEC's workforce, while providing access to new training, career progression, and development opportunities within Levy. The partnership forms a key pillar of NEC Group’s long-term growth strategy, positioning it as a world-leading events destination and reflects a broader commitment to investing in people, infrastructure, and customer experience.
Levy operates at some of the UK’s top venues including Excel London and The O2, as well as across the West Midlands at Edgbaston Stadium and Aston Villa Football Club. Levy is part of Compass Group, one of the world's leading food and support services companies.
Mel Smith, CEO of NEC Group, commented: “We are looking forward to working with Levy, a true leader and innovator within the food and beverage space, to further enhance our offering. Levy's proven expertise in elevating guest experiences makes them the ideal partner for the NEC Group. We’re confident that partnering with them will further support our amazing colleagues, unlocking new opportunities for growth and ultimately improving our food and beverage proposition.”
Jon Davies, CEO of Levy, commented: "We are incredibly excited to partner with the NEC Group. This is a fantastic opportunity for Levy to create truly memorable experiences for the millions of visitors that come through the NEC Group's venues each year. Our plans to transform the offering will further enhance the guest experience and deliver world-class hospitality. We share a vision with the NEC to deliver exceptional events, and we are confident that our expertise and innovative approach will make that vision a reality."
f’real Milkshakes Now Available to Out-of-Home Operators Nationwide #
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Leading frozen milkshake brand f’real is expanding beyond retail with the exciting news that its premium milkshake blenders are now available for foodservice outlets across the UK.
With a growing footprint of over 1800 locations since launching in 2018, f’real has become a destination product that drives footfall and boosts profits - and now, cafés, QSRs, cinemas, and food-to-go operators can tap into its success.
f’real offers two types of blenders: the B6, which is a self-serve blender, which lets customers choose their flavour and thickness via an interactive touchscreen, and the compact behind-the-counter B7 blender designed specifically for foodservice operators. The B7 delivers a freshly blended, premium milkshake in just 40 seconds, with minimal staff input required. It’s easy to clean, portable, and fits comfortably into tight spaces, making it ideal for busy back-of-house environments.
“We’re delighted to now offer foodservice partners the chance to serve f’real,” said Nicola West, Head of f’real at Richs. “Our machines deliver high-quality, customisable shakes in seconds, and we’re supporting operators with a proven core range and exciting NPD on the horizon.”
With milkshakes contributing to the £3.18bn cold/soft drinks market, and the afternoon drinks occasion up +17.6% YoY, f’real is perfectly placed to help operators tap into one of the fastest growing and most profitable drinks categories.
For summer 2025, the f’real core range includes Strawberry, Chocolate, Vanilla, Salted Caramel, Cookies & Cream and Rolo, supported by limited-edition launches like Mint Choc Chip and Chocolate Orange.
Whether served in-store or via delivery, f’real is the ultimate indulgent treat that customers are willing to go out of their way – or stay in - to enjoy.
For any enquiries about our f’real blenders please contact frealsales@rich.com
Bidfood bolsters its network with opening of latest new depot #
Continuing to place emphasis on developing long-term infrastructure, Bidfood, one of the UK’s leading foodservice providers, has confirmed that its new depot in Worcester is now opening and phasing in deliveries from this summer until later this year.
Located on the Worcester Six Business Park, the site is already proving an excellent addition to Bidfood’s network, offering transport links to the Midlands region and serving the communities in which it operates by providing around 200 new jobs to local people.
The new depot covers 60,000 sq ft and boasts high quality, modern facilities as well as offering additional capacity supporting growing customer demand in and around the Birmingham area.
Mark Wood, Chief Operating Officer at Bidfood said “Worcester will provide an outstanding addition to our already strong depot network. The introduction of yet another new depot continues to emphasise the importance that we place on long-term investment in our infrastructure.
“Following record volumes of items handled by the Bidfood network recently, the addition of this new depot will further enhance our ability to provide our customers with service excellence and ultimately place us closer to them.”
The wholesaler can also confirm the development of a 28th depot in Durham, expecting to open sometime in the summer of 2026, strengthening Bidfood’s estate in the North-East.
Further updates will follow.
2025 Light Equipment and Tableware Forum is ‘biggest and best yet’ #
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Seaside blue, sage green, speed, sharing, sustainability and spinning teapots are amongst trends at FEA’s latest LET bash – and that’s before we get to the rest of the alphabet!
Light Equipment & Tableware Forum, Oxford Belfry Hotel, 20th and 21st May 2025.
FEA’s 2025 Light Equipment and Tableware (LET) Forum saw record numbers and its new venue, the Oxford Belfry, was a hit with attendees. It attracted 18 exhibitors and over 80 delegates representing 25 organisations, including the UK’s leading national and regional LET distributors. They came to look at the latest concepts in tableware and light equipment, with new launches ranging from soft serve ice cream machines and hot chocolate makers to upmarket cutlery, colourful crockery and practical cookware.
Despite economic challenges the event had a distinctly positive air. “It’s been a tough start to the year, but things are looking up,” was the comment from Zodiac’s Jim Ellis, and he wasn’t alone. Several companies reported Q1 had been busy with quotes, rather than orders – but this was changing. The consensus from the Forum floor was that the adjustments in national insurance and the minimum wage had led to foodservice operators being more cautious during spring (‘awful April’ as one delegate described it), but as summer approaches, and they get used to the new economic conditions, business is, if not booming, then certainly better.
Paula Sherlock is chair of the FEA’s LET Group and managing director of Signature. “The 2025 Forum is the biggest and perhaps the best yet,” she said. “So many brilliant new products and a really engaged audience. Huge thanks to the suppliers and delegates for creating such a buzz!”
Finding out the latest trends is always a big attraction for attendees at the Forum. Pastels are this year’s top colours, with particular emphasis on light (or ‘seaside’) blue and sage green. Sustainability is increasingly one of the industry’s top buying criteria, and there were plenty of products on show to emphasise this, especially in terms of those being made from recycled materials. Lots of ideas for hot beverage service included a teapot with an infuser that spins to mash the leaves. Speed was another trend: while foodservice operators are taking longer to make decisions, once made they want the product tomorrow – so companies are having to look into ways to speed up responses in areas like stock and logistics. Remember sharing? Post-Covid it’s back with a bang and the Forum saw a big choice of sharing plates and platters.
This was Ashley Cooke of Amefa’s first Forum. He described it as ‘fantastic’, adding, “It’s so time efficient. The organisation is well structured yet the event has a great, laid back vibe.”
Sarah Overton from Alliance Disposable said, “This is my fourth Forum and they get better every year. The array of suppliers is brilliant. It’s really, really well organised and it’s a great new venue.”
The LET Forum Awards dinner on May 20th raised over £1,500 for Hospitality Action, with guests later being entertained by tribute band Take @ That.
The LET Forum is organised by the Foodservice Equipment Association (FEA), the independent, authoritative voice of the foodservice equipment industry. The association’s LET Group also publishes a regular newsletter, Tabletop Trends, which is available free via email. For more about the Forum or Tabletop Trends contact FEA through fea.org.uk or #FEAuk.
FEA represents 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
Sodexo teams recognised with King’s Coronation medal #
41 employees from Sodexo UK and Ireland’s Project Allenby/Connaught and Hestia South contracts attended a special ceremony at The Guard’s Chapel, Wellington Barracks on 22 May to receive the prestigious King’s Coronation medal. The medal was awarded for their support in the build up to and during the Coronation of His Majesty King Charles III and his wife, Queen Camilla in 2023.
As a long trusted partner to the Ministry of Defence (MoD), Sodexo supplied around-the-clock services ahead of and during the official events to mark the Coronation in London and Windsor. These ranged from serving more than 50,000 meals through to cleaning, accommodation, tailoring and transport services.
34 employees from bases within Project Allenby/Connaught received the medal. Their support included the provision of accommodation for over 600 additional troops taking part in the official proceedings at St Omer barracks in Aldershot. Sodexo’s team served an additional 6,000 breakfasts, on some days from 3am; 4,000 lunches; 2,200 packed lunches and 5,800 dinners. They also provided a late evening service for drivers, marshals and security teams.
Rehearsals for the historic event were held at Aldershot Garrison, during which Sodexo’s teams hosted a number of visiting VIPs including Prince Edward and his wife Sophie, the Duchess of Edinburgh.
15 of Sodexo’s employees from RAF Halton in Aylesbury and RAF Odiham, part of the Hestia South contract, also received the medal. RAF Halton was used a base for 950 personnel and to cater for the increase in personnel numbers, Sodexo brought in extra mobile catering units and extended mealtimes and opening hours of retail outlets. Cleaning regimes were adjusted accordingly and additional facilities such as portaloos provided across sites.
The one and only full-scale rehearsal ahead of the main parade was held at RAF Odiham. Sodexo’s team provided additional VIP light lunches in the Officer’s Mess and significantly increased its retail and waste management services.
Paul Anstey, CEO Government, Sodexo UK & Ireland, said: “The King’s Coronation was a historic moment with personnel from across the Armed Forces playing an important part in the official celebrations.
“We are honoured that our colleagues who worked throughout the build-up and during the event itself have been recognised with the King’s Coronation medal alongside others from our partners the Defence Infrastructure Organisation, ADSL and other organisations.
“I am proud of all of our teams who distinguished themselves and ensured this amazingly large and complex operation ran smoothly for our military partners at Project Allenby/Connaught and Hestia South as well as those who supported at other military bases including Colchester Garrison who provided additional support to members of the 16 Air Assault Brigade Combat Team.
“Seeing first-hand the hard work and dedication of the troops in preparing for an event like this reinforces the importance of providing them with the best lived experience possible.”
Sodexo has worked with the British military and defence sites for more than 40 years, with tailored solutions to help military leaders and service units improve the quality of life of individuals, the community and on-site environment. Sodexo was an early signatory to the Armed Forces Covenant which was launched in 2013 and in 2022 was re-awarded its gold status in the Ministry of Defence’s Employer Recognition Scheme for its commitment and support to the UK’s Armed Forces community. It first received gold in 2017.
Foodbuy Group Hosts Supplier Conference to celebrate growth, relationships, optimism and winning together (GROW) #
Foodbuy Group, the procurement division of Compass Group UK & I, has held its bi-annual Supplier Conference, at London’s ExCeL on 21st May 2025. Using the theme “GROW”, the event brought together around 550 industry leaders, suppliers and key stakeholders.
The conference featured main stage presentations, where delegates heard from Foodbuy Group’s leadership team, as well as Compass Group UK & Ireland representatives who brought different perspectives from across their sectors. Together, they covered topics such as investment in key areas for sustained growth, including data and social value and important issues such as allergens and technology.
Foodbuy Group also took the opportunity to announce the launch of their new Smart Retail sector, Amplifi. Elaine Swift, CEO of Amplifi, took to the main stage to unveil the bold vision behind Amplifi’s expansion - showcasing how it delivers next-generation smart retail solutions designed to meet growing consumer demand for convenience. Powered by advanced technology and data-driven insights, Amplifi is shaping the future of retail. A fully operational micromarket gave attendees hands-on experience of the platform’s capabilities and a clear view of its forward-thinking approach.
Exhibitors spent the afternoon of the conference networking with attendees talking them through valuable insights into industry innovations, paving the way for future partnerships and developments. The exhibition stands gave suppliers the opportunity to network directly with the leadership teams from all of Foodbuy’s Group Purchasing Organisation (GPO)s, Compass Group UK&I sectors and sub sectors as well as subject matter experts including the Foodbuy Group category teams, Sustainability team and Foodbuy Technology solutions team.
Karl Atkins, CEO, Foodbuy Group commented: “Our bi-annual supplier conference is always a great event. This was an opportunity to share ideas, celebrate successes and create forward looking, collaborative plans for the future.
We truly value our partnerships with our suppliers and this event has enabled us to ensure we are all working towards the same goals and that we are aligned to grow together and win together. With our purchasing power of over £2bn across 70 plus categories, we are the most diverse GPO in the UK and have the integrity, investment and scale to continue leading the way.”
Earlier this year, Foodbuy Group announced it had expanded to form the industry’s largest GPO. It operates to power the supply chain and add value to its partners beyond procurement, backed by decades of hospitality experience, with ambitious plans for further growth.
Future Hospitality Stars Shine at Xcelerate with Edgbaston as Students Collaborate with Top Chefs for Industry Showcase Lunch #
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Budding chefs and hospitality students from South & City College, Birmingham, collaborated with industry leaders this week to provide a faultless, fine dining lunch service at Xcelerate with Edgbaston, Compass’ state-of-the-art training facility at Edgbaston Stadium. The collaborative showcase united emerging talent and experienced professionals in a celebration of culinary excellence and innovation.
In front of an audience comprising hospitality employers, educators, and culinary experts, students worked alongside renowned chefs from Xcelerate with Edgbaston, Restaurant Associates and Levy UK+I, all part of Compass UK & Ireland. Together they created an impressive four-course seasonal fine dining menu that wowed the guests.
Adam Thomason, Culinary Director, Restaurant Associates said:
"It was brilliant to have the students from South and City College Birmingham with us at Xcelerate. Our chefs have already been working with the college through The Chefs’ Forum Academy, so inviting the students into our training facility to cook a four-course lunch for 100 industry guests felt like the perfect next step. It’s a great way to showcase what a career in food at Restaurant Associates and the wider Compass business can look like – and we’re proud to support the next generation coming through."
Sheri Cadwallader, Chef Lecturer at South & City College Birmingham added:
“Today presents an excellent opportunity to showcase the hospitality industry and Compass to our learners. Chris Alexander from Restaurant Associates has visited the college on numerous occasions to support our enrichment days with The Chefs’ Forum, and it is wonderful that students can now see him in his kitchen and have the chance to work with so many outstanding chefs from the group.”
The Menu – A Culinary Showcase of Culinary Excellence, using fresh produce and ingredients, supplied by Ritter Courivaud, Dole Foodservice and Aussie Beef & Lamb.
What was on the menu?
Canapés
Aussie beef tartar and English wasabi
Slow cooked Aussie lamb neck, English pea, aged fetta
Starter
Adam Thomason, Culinary Director, Restaurant Associates
Asparagus, chard, grapefruit, rye
A vibrant, textural opening plate that balanced bitterness and acidity with seasonal flair.
Fish Course
Christopher Alexander, Regional Executive Chef, Restaurant Associates
Raw and cooked hand-dived scallops, crème fraîche, herring roe
An elegant tribute to British waters, celebrating delicate flavours and pristine produce.
Main Course
Mathew Ludlow, Chef Manager, Xcelerate
Guinea fowl supreme, miso, celeriac, shiitake mushrooms, soy
Rich and umami-forward, this dish highlighted the creative edge taught at Xcelerate's state-of-the-art kitchens.
Dessert
Asher Robinson and Elliot Clifton, Levy
Rhubarb & custard cheesecake
Paired with rhubarb compote, rhubarb sorbet and custard cream crumb – a nostalgic British classic with a modern twist.
Xcelerate with Edgbaston is a centre of excellence for culinary and hospitality development in the UK, and The Chefs’ Forum’s Birmingham Chefs’ Lunch showcased how education and industry can collaborate to cultivate the next generation of talent, equipping students with the skills, confidence, and creativity to succeed.
Jonathan Foot, Director Skills and Early Careers at Compass Group UK & Ireland said: “This event is exactly what Xcelerate with Edgbaston is all about. The event has provided junior chefs with the opportunity to work shoulder to shoulder with professionals, using premium ingredients and serving guests in a high-pressure, high-profile environment.
This brings to life our commitment to ensuring opportunities for all, through Our Social Promise – which aims to positively impact one million lives by 2030. We are very proud to be involved.”
CGA and NTIA Monitor shows new costs jeopardise evolution of late-night economy #
Britain’s late-night licenced premises have held steady in the last 12 months, the latest Night Time Economy Market Monitor reveals—but stability is now under severe threat from a wave of extra operating costs.
The quarterly Monitor—produced by CGA by NIQ and the Night Time Industries Association—shows that that while the number of late-night bars, nightclubs, casinos and other venues has fallen by 25.1% in the five years since the start of the COVID-19 pandemic, it increased by 2.0% over the 12 months to end-March 2025.
The research indicates particular resilience in bars, where numbers have risen by 7.6% since March 2024—equivalent to nearly 7 net new openings per week. Growth has been powered by interest in experience-based nights out, including at competitive socialising and themed bars. Some of these bars have succeeded nightclubs, whose numbers have dropped by 33.8% since March 2020.
The night time economy has also been boosted by an increase in ‘cultural’ licensed venues including cinemas, theatres and arenas, where numbers have increased by 4.5% in the last 12 months.
However, the sector’s recovery from the upheaval of COVID-19 restrictions is compromised by additional costs from April, including increases in National Minimum and Living Wages and National Insurance contributions. A recent survey of over 500 nightlife businesses by the Night Time Industries Association found that 40% expect to close within the next six months without urgent financial support.
The Night Time Economy Market Monitor provides many more insights into Britain’s night time venues, including the relative resilience of operators in the South and South East of England compared to regions including the East, South West and Wales. Late-night venues in capital cities have also been more robust than those in towns, with London, Edinburgh and Cardiff all increasing their share of their countries’ sites in the last five years, by 4, 3 and 5 percentage points respectively.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “These numbers show how hard businesses in late-night hospitality have worked to build back from the turmoil of COVID-19. They have also adapted very well to consumers’ changing leisure needs and are shaping a new and dynamic night time economy. However, extra costs and ongoing inflation, alongside hesitant consumers spending, mean many businesses’ cash reserves are rapidly being depleted. Urgent and targeted action is needed to tackle this jeopardy and ensure hospitality can help kickstart an economic revival.”
Michael Kill, CEO of the Night Time Industries Association, said: “While our sector is remarkably resilient - modest figures of growth should not be mistaken for recovery. What we are seeing is the barest flicker of life after five years of near-collapse. A 5% growth in nightclubs sounds positive — until you remember we’ve lost 34% of them since 2020.
“The reality is the night time economy remains in a deep crisis, influenced in part by recent policy decisions such as those outlined in the Autumn Budget. Without urgent intervention, the small signs of resilience we’re seeing now will be put out entirely - and disproportionately so on independent venues deeply cherished by and so valuable to communities.
“It is essential that the Government considers structural changes—from public transport and safety to the additional tax burdens introduced this April. Appetite for meaningful, shared cultural and social experiences is strong. It’s up to policymakers and industry leaders alike to ensure the infrastructure exists to support it.”
UKHOSPITALITY’S Kate Nicholls OBE promoted to Chair as Allen Simpson becomes CEO #
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The voice of hospitality, tourism, and the experience economy strengthens senior leadership in response to significant growth, paving the way for enhanced strategy that will enable it to go further, faster
UKHospitality has announced that current CEO, Kate Nicholls OBE, is to step up to the new role of Chair, while current Deputy CEO, Allen Simpson, will transition to CEO. At the same time, current non-executive chairman, Steve Cassidy, will move to become President.
The move will enable Nicholls and Simpson to deliver a new, bolder strategy for the organisation as it looks to turbocharge further growth and deliver even more for members and the wider sector.
The new structure follows an extraordinary period of growth since the organisation was formed – in which time the UKHospitality team became widely-recognised as the go-to voice for the broad hospitality sector by government and the media, alike.
The details of the enhanced strategy will be announced in the coming months. It will build on those achievements to date and will continue to deliver policy change, while growing the organisation’s operational capacity in areas such as skills, as demonstrated by the recent launch of the Sector-based Work Academy Programmes (SWAPS) scheme, working with the Government to train new starters in the sector, in 26 regions.
Nicholls will be the organisation’s first paid and full-time Chair. She will build on her work as a leading advocate and ambassador for the sector. This natural next step reflects the increased size and scope of the organisation and her position as a champion of the sector and its leading voice with successive governments. The changes will allow her to devote even more time to championing the sector in both the political and media landscapes, and deepen Government engagement and understanding of the sector and its challenges.
The day-to-day leadership of UKHospitality will pass to Allen Simpson in his new role as CEO. He brings a wealth of experience across tourism and leisure and expertise in global investment and economic policy. The move follows 18 months as Deputy CEO, in which time he has led on ESG and conceived and delivered the Social Productivity Index, to highlight the sector’s worth to people and communities across the UK.
In their new roles, this hugely-experienced duo will continue to propel the sector and organisation forward and drive positive change for the sector.
Steve Cassidy, President of UKHospitality, said: “UKHospitality has grown incredibly over the last few years in terms of membership, influence and impact. Having both a dedicated, full-time Chair and a CEO in place, UKHospitality can become even bigger and better, and go further, faster. Kate has transformed the organisation into a formidable force for the good for the sector, most notably during the worst crisis the industry has ever faced – Covid. Together, Kate and Allen, will continue to champion the industry and drive change for the benefit of our members and the economy of the UK.”
Kate Nicholls OBE, Chair of UKHospitality, said: “This new chapter reflects the impact, status and ambition of UKHospitality, which continues to be the vital voice for our broad and important sector. We have established strong and effective influence for the country’s fourth largest economic sector and have a seat at the highest table alongside other core business groups on the macro-economic issues of today.
“Together we will work alongside Government on some of the most pressing developmental policies for this country and its key industries. Top of my list is to ensure Government continues to listen to our calls for sector support, following the £3.4bn of costs that hit us in April, root and branch reform of the business rates system, as well as building longer-term momentum for the compelling rationale for creating a dedicated VAT rate for hospitality.
“I look forward to working ever-more closely in partnership with Allen as our team delivers a new and emboldened strategy, and maximum positive change for our sector.”
Allen Simpson, CEO of UKHospitality, said: “I’m excited to step up to CEO and to have the opportunity to build further on the team’s significant body of work for this crucial industry, continuing Kate’s momentum. My focus will be to drive growth, services and a platform for success, for – and with – our members. The economic context is shifting fast, and as a sector we need to take greater control of our own destiny.”
Nestlé Professional® crowns 2025 Toque d'Or® champions #
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Nestlé Professional has announced the winners of the 37th edition of its prestigious hospitality competition Toque d’Or. Thomas Brassington from Loughborough College has been crowned back-of-house (BOH) champion and Katie Blundell from Hugh Baird College has taken the front-of-house (FOH) title, after an action-packed Grand Finals Week (11-15 May).
Each winning college has been awarded an additional £1,000 in prize funds as part of the £21,200 grant provided by the Savoy Educational Trust, which has been rewarded to all colleges who participated in this year’s National Heats and Grand Finals.
This year’s competition also marks the introduction of the Nestlé Professional ‘Green Spatula’ Award. An accolade set up by the foodservice team at Nestlé, in partnership with The World Association of Chefs’ Societies (Worldchefs), to recognise one BOH and one FOH finalist for showcasing exceptional levels of commitment to sustainability and environmental practices. Serin Hassan from Westminster Kingsway College scooped the special BOH prize for recognising the importance of sustainability in their ingredient choices and cooking methods, while Victoria Royer from Coleg Cambria took the FOH award for showcasing an exceptional understanding of sustainability’s role within the hospitality industry.
Mentored and guided by a distinguished panel of judges, including Michelin-star chef Adam Handling MBE and his FOH director George Hersey, the final 12 showcased their skills, creativity and passion across five days of real-life challenges focused on sustainability, covering topics such as food provenance, regenerative agriculture and how hospitality plays an important role in supporting communities.
Grand Finals Week started with a trip to Nestlé’s partner farm in Suffolk where finalists explored regenerative agriculture with Nestlé’s community lead, Robin Sundaram. The group then headed to the neighbouring, picturesque Wyken Vineyards for a tantalising challenge. BOH competitors learned how to create hand-stretched pizza with Pizza Pilgrims, while FOH finalists took a tour of the vineyard to hear all about the wine making process. Each competitor put their learnings to the test by serving an irresistible lunch pairing of pizza and wine to community guests.
A key highlight of the week was a bespoke NHS culinary challenge held at London’s St Bartholomew’s Hospital, where finalists served a grab-and-go style lunch to more than 100 frontline staff. BOH competitors prepared a delicious soup with freshly-baked bread and FOH finalists paired the food with a beverage of their choice. A talk, led by Mel Crawford, associate director of Patient Catering & Food Service at Barts Health Trust, showcased the vital role food and drink plays in contributing to patient and staff wellbeing, as well as the breadth of roles available in NHS catering.
The next day a pub menu challenge with Greene King saw BOH finalists create and cost a seasonal starter, main and dessert for a mock Chef & Brewer Autumn/Winter menu. This was followed by taste tests on curries and brownies designed to test the chefs’ palates, creativity and know-how. The six FOH competitors visited The Alchemist in London for a cocktail and mocktail masterclass, tapping into the latest mixology trends. Both groups heard from Only A Pavement Away, a charity which supports people struggling to work by finding them jobs within hospitality, such as those facing homelessness, prison leavers and veterans.
The week culminated with a private dinner at Adam Handling’s Michelin-starred Frog in Covent Garden and the prestigious Fine Dining Challenge, which took place at CORD by Le Cordon Bleu. Paired into six teams of two, the finalists created and served a three-course sustainable menu with matching English wines to the judges.
The judging panel, spearheaded by both Adam and George, featured Nestlé’s global executive chef Emmanuel Lorieux and UK development chef Paul Hawkins. Hospitality professional and 2023 Gold Service Scholar Jupiter Humphrey-Bishop joined George on the FOH panel alongside 2018 FOH Toque d’Or winner and wine expert, Antonia Macfarlane. Last year’s champions Geraldine and Jasmine also gained invaluable mentoring experience, supporting this year’s cohort by sharing their ‘do’s and don’ts’.
Guest judges representing the competitions’ partners joined the panel for their respective challenges. The partners who provided incredible challenges and learning experiences for this year’s finalists and demonstrated the many aspects of the dynamic hospitality industry, included the Adam Handling Collection, EJ Barker & Sons, Wyken Vineyard, Pizza Pilgrims, the NHS, Elior UK, Compass Group, The Alchemist, Greene King, Only a Pavement Away and CORD by Le Cordon Bleu.
Adam Handling MBE said: “It was such a privilege to be part of Toque d’Or this year. The energy, the drive, and the commitment these young people showed was seriously impressive. Competitions like this are where careers are made and I have no doubt we’ll be seeing many of them doing amazing things in the years to come.”
George Hersey added: “Watching the students grow over the course of this competition has been inspiring. From their attention to detail and overall knowledge to their enthusiasm and execution, they’ve all blown me away with their performance. They really embraced the challenges and showed that hospitality can make a real difference to communities, to sustainability, and to people’s lives. This competition is proof of just how powerful hospitality is and I hope the finalists can all use this experience to inspire others.”
Katya Simmons, managing director of Nestlé Professional UK&I, said: “Every year Toque d’Or raises the bar, and 2025 is no exception. Our final 12 showcased their talent and creativity but also a real understanding of the issues shaping the future of our industry, from sustainability to community impact.
“We’re immensely proud to support the next generation of hospitality professionals, working hand-in-hand with industry partners to give students meaningful, real-life experience. Seeing their passion during Finals Week in such a high-pressure environment has been truly inspiring. A heartfelt thank you to everyone who helped make this year’s competition another success, and huge congratulations to our brilliant winners Thomas and Katie.”
Thomas Brassington, BOH Winner said: “This means a lot to me, it’s the first competition I’ve done by myself. I’ve loved the whole experience, it’s been outstanding and I’m looking forward to the winner’s trip in Italy.”
Katie Blundell, FOH Winner said: “It means everything to me, not just winning but the opportunity to improve my skills and learn things I didn’t know I was capable of doing.”
This year’s winners, Thomas and Katie, are now set to embark on an extraordinary culinary trip to Italy next month. The duo will have the unique opportunity to explore Italian cuisine, taste regional specialities and immerse themselves in the country’s renowned gastronomy and culinary traditions.
For more information on Nestlé Professional Toque d’Or 2025, please visit: Toque d’Or® Hospitality Competition | Nestlé Professional
William Murray PR & Marketing appoints consultant creative director #
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Celebrated freelance designer and illustrator Tom Macpherson, known for work with brands including Guinness and Pepsi, has been appointed consultant creative director at William Murray PR & Marketing.
Macpherson was most recently associate creative director at brand design agency Vault49, where he worked on several high-profile campaigns including Smirnoff Tamarind and Baileys Limited Editions.
Macpherson will partner closely with the agency’s leadership team to elevate creative direction across key projects, while continuing his broader freelance practice.
William Murray CEO Anita Murray said: "We’re thrilled to be working with Tom – his creative instincts and bold ideas are a brilliant fit for where we’re heading as an agency. He’s worked on some truly iconic brands, and we’re excited about the fresh thinking he’ll bring to our clients and campaigns. It’s another great step forward as we grow our creative capabilities."
Macpherson’s appointment follows the recent addition of Lucy Britner in the role of senior content consultant. Britner brings 20 years of trade journalism experience to the agency.
The appointments solidify William Murray’s position as a leading PR and marketing agency, with integrated marketing expertise, including strategy, brand and campaign creative, digital, and public relations.
Record year for Sodexo Stop Hunger’s National Volunteers’ Week activity #
The Sodexo Stop Hunger Foundation has marked National Volunteers’ Week 2025 by recording its highest number of volunteering hours for the annual event. Around 200 volunteers recorded over 1,000 volunteering hours between 2-6 June, in what is the Stop Hunger Foundation’s 20th anniversary year.
Sodexo’s volunteering policy enables its employees to take three paid volunteering days each year supporting those who are most in need in our communities. Every year, the Foundation marks National Volunteers’ Week by offering Sodexo colleagues the chance to volunteer at a range of sessions specifically organised over the week in partnership with its charity partners.
This year the Foundation and its long-term charity partner, Trussell, arranged the charity’s biggest volunteering drive with sessions organised for Sodexo’s colleagues, clients and supply partners at food banks in the charity’s community across the country, from Belfast, Glasgow and Liverpool to Bristol and London.
In addition to this, a skills-based volunteering session was held at Sodexo’s head office in London on Friday 6 June. 29 colleagues and 19 supply chain partners took part in a procurement hackathon offering valuable guidance to Trussell on how it can maximise its supply chain and encourage donations of food parcels.
The Foundation has been supporting Trussell for around 15 years through Sodexo colleagues volunteering at local food banks and supermarkets as well as financial support. In addition to this ongoing support the Foundation has also agreed to provide a financial grant of £50,000 a year for three years to support Trussell’s ‘Help through Hardship’ free phone service delivered in partnership with Citizens Advice. The helpline provides advice with areas such as ensuring people are getting all the social security payments and grants they are eligible for and can refer people to further support.
Sophie Carre, Director of Public Engagement, Trussell said: “We are really grateful to Sodexo's Stop Hunger Foundation for supporting Trussell and our community of food banks. Food bank teams are working tirelessly to help people unable to afford the essentials and thanks to the generosity of partners like Stop Hunger, they can continue to provide vital emergency support in their communities, while we work together to end the need for food banks in the UK. Thank you.”
Trussell wasn’t the only charity supported last week; Stop Hunger volunteer sessions were also held with Abernecessities in Scotland, The Bread and Butter Thing in Manchester and Co-Farm community farm in Cambridge. At Co-Farm, Stop Hunger patron, Asma Khan, joined a group of 30 volunteers.
Patrick Forbes, Chair of Stop Hunger Foundation UK & Ireland said: “As we look back on an amazing week, I’d like to extend my heartfelt thanks to every colleague and partner who spent time volunteering with our charity partners last week whether that was supporting at food banks or lending a hand behind the scenes. It is their efforts, whether supporting food banks or lending a hand behind the scenes, which make a real difference.
“Personally, I was proud to kick off Volunteers’ Week at Co-Farm in Cambridge where I joined colleagues, supply partners and Stop Hunger patron, Asma Khan. We had a great day helping with gardening tasks from planting and harvesting crops, watering, weeding and trimming and preparing produce which is donated to eight community food hubs to support families in the Cambridge area.”
The Sodexo Stop Hunger Foundation, a UK-registered charity, is an employee-led initiative and a key enabler of Sodexo’s Social Impact Pledge, delivering impact for the most disadvantaged communities.
In January 2025 the Foundation announced Asma Khan as its first patron. Owner of the Darjeeling Express restaurant in London, Asma is also the chef advocate for the UN World Food Programme. As patron, Asma brings valuable support and inspiration to the Foundation’s work. Asma and the Foundation are committed to championing initiatives that address the root causes of food insecurity, including skills development, resource accessibility, and community empowerment.
Since it was founded in 2005 the Sodexo Stop Hunger Foundation has supported more than 9.6 million beneficiaries through 230 charity partners across over 56 cities and regions, distributing more than £6.4 million in grants. Thanks to Sodexo’s financial support, 100% of the donations made to Stop Hunger are directed towards charitable partners.
Lashings World X1 welcomes J20 as Official Sponsor for the 2025 Season #
J2O, the UK’s number one adult soft drinks brand, and Lashings World XI, the world-renowned cricket team, are proud to announce their new partnership for the 2025 season. This exciting collaboration brings together the thrill of world-class cricket with J2O’s refreshing range of fruity drinks, ensuring an unforgettable experience for players and fans alike.
For decades, Lashings World XI has brought together some of the biggest legends in cricket, thrilling crowds with entertaining matches and an enduring passion for the game. With J2O now joining as the official sponsor, the 2025 season is set to be our most exciting yet.
“We are delighted to welcome J2O as our official sponsor,” said Lashings World Managing Director, Dave Fitzgerald. “Their vibrant and fun brand aligns perfectly with ours. Our mission this summer is to unite world-class players with top-quality cricket fans in a way that is entertaining and engaging. We look forward to delivering an incredible season filled with unforgettable moments with J2O.”
As part of the sponsorship, a J2O cricket day is taking place at Old Albanians Cricket Club, in St. Albans, on Tuesday 15 July 2025. The cricket day will raise money for J2O’s two chosen charities:
Licensed Trade Charity and Only A Pavement Away.
Both charities work tirelessly to provide support, assistance, and opportunities to vulnerable individuals within the hospitality industry, including those facing poverty, homelessness, and other challenges.
J2O branding will also feature prominently on the Lashings World XI team’s official playing kit; worn by the cricket legends throughout the year.
Fans can look forward to a range of exciting activations, including exclusive competitions, behind-the-scenes content, and special match-day experiences, all designed to bring them closer to their cricketing heroes.
J2O, renowned for its special juicy fruit blends, is all about enhancing social occasions with bold and exciting flavours, just as Lashings World XI enhances cricketing entertainment around the world.
“We are delighted to announce that J2O is the official soft drinks partner of Lashings World XI,” said Adam Russell, Director of Licensed at Carlsberg Britvic. “Lashings is a team that embodies passion, fun, and excellence, making them the ideal match for J2O, the perfect beverage choice for social occasions. We look forward to refreshing players and fans alike throughout the season.”
With the 2025 tour shaping up to be one of the biggest in Lashings World XI history, this partnership with J2O promises to elevate the excitement both on and off the pitch. Look out for updates on matches, promotions, and exclusive fan experiences.
New costs and cautious spending hold down hospitality leaders' confidence #
Only a third (34%) of Britain’s hospitality leaders feel confident about prospects for their business over the next 12 months, the latest Business Confidence Survey from CGA by NIQ and leading workforce management software provider Sona reveals.
The proportion of leaders feeling confident about the future of hospitality in general is even lower at 15%. Both figures are up by just 1 percentage point from the last Business Confidence Survey in early 2025, and 19 percentage points below the levels of May 2024.
Rising costs and softer trading
Optimism has been weakened by rising costs—especially through sharp increases to National Insurance contributions and Minimum and Living Wage levels from April. Four in five (80%) leaders report that wage bills are now significantly higher than they were 12 months ago, and nine in 10 (91%) say increased employment costs are a concern for the next 12 months. On top of these, significant numbers of leaders are concerned by increases in business rates (73%) and inflation in the cost of food and drink (61%).
Confidence has been damaged further by cautious consumer spending in 2025 after a strong end to 2024. A third (34%) of leaders say their first-quarter revenue fell year-on-year—nearly as many as the 37% recording an increase. This is line with the CGA RSM Hospitality Business Tracker, which indicated negative or fractional growth in each of the first three months of this year.
The Survey highlights further challenges around new legislation. Just over half (55%) of leaders are concerned about compliance with the Employment Rights Bill, and a third (34%) are concerned about costs connected to the Extended Producer Responsibility strategy.
Squeeze on margins and jobs
Mounting costs have strained businesses’ margins, and nearly a third (31%) of leaders say their profits have fallen year-on-year. Just over a fifth either operated at a loss (15%) or broke even (6%) in the first quarter—treble the number of 5% in the last quarter of 2024.
The combination of flat sales and increasing costs is weakening the viability of hospitality operators, the Business Confidence Survey shows. Nearly three in five (59%) leaders say they currently have fewer than six months' worth of cash reserves. One in 10 (10%) considers their business is at risk of failure in the next 12 months.
The danger of failure is forcing many employers to cut employment costs. Nearly two thirds of leaders have reduced the staff count (65%) and / or cut the hours available to their staff. Significant numbers have deferred pay increases (40%) and reduced spending on employee benefits and training (both 29%).
Uptick in independents’ confidence
More positive news from the Survey includes a quarter-on-quarter increase in the proportion of independent operators feeling optimistic about prospects for their business in the next 12 months, from 12% to 21%. There has also been some relief on energy bills, with well over half (57%) of leaders reporting these have decreased year-on-year.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “The double whammy of higher costs and softer trading have hit hospitality businesses hard, and it’s no surprise that confidence is running low. It is particularly frustrating that so many of the increases in employers’ outgoings—from labour bills to taxes to inflation to compliance with legislation—are out of their control. These costs are choking hospitality businesses and compromising the investment and employment that are so important to the UK economy. The longer term outlook for the sector remains good, but it deserves much better support than it is currently getting.”
Paul Watson, Sona’s VP of hospitality, said: “The hospitality industry is continuing to endure a storm of economic challenges, stifling growth and draining productivity. From a labour standpoint, now more than ever, ensuring that every rota and schedule is fully optimised is incredibly important. Having the right digital solutions in place is a game changer – it supercharges decision-making and ensures businesses are operating at peak efficiency, 100% of the time. Now isn’t the time to weather the storm, it’s the time to empower businesses to operate as efficiently as possible in order to help them trade their way out of trouble.”
The Business Confidence Survey from CGA by NIQ and Sona drew responses from leaders at CEO, MD, chair, board and other senior management levels, with combined oversight of more than 17,100 hospitality sites. The research was conducted in May 2025.
This press release includes forward-looking statements that reflect NielsenIQ’s (NIQ) current expectations and projections about future market trends and consumer behavior. These statements are based on available information and reasonable assumptions but are subject to risks and uncertainties that could cause actual results to differ. NIQ does not undertake to update these statements, except as required by law.
Celebrating 50 years of Bestway: A golden legacy of supporting independent retailers #
This year marks a landmark moment for Bestway Wholesale, the UK’s leading independent wholesaler, as it celebrates 50 years of service, innovation, and unwavering commitment to supporting independent retailers.
Founded in 1975 with the registration of Bestway Wholesale Limited and the opening of its first warehouse in Acton, West London, the business has since flourished into a multi-billion-pound enterprise.
As the business celebrates five decades of excellence, it also honours the legacy of a man whose vision transformed the Wholesale sector and whose life’s work continues to inspire future generations.
A visionary and pioneer in the wholesale sector, Sir Anwar laid the foundation for what would become one of the most respected and successful family-owned businesses in the UK. His founding principles – delivering the right range, at the best price, with exceptional service – remain at the heart of the business today. Bestway was established by independent retailers, for independent retailers, and that mission continues to define its purpose.
From achieving £12 million in turnover within just 18 months, to receiving a knighthood in 1999 for his outstanding contributions to the Food Wholesale Industry, Sir Anwar’s achievements have been nothing short of inspirational. Under his leadership, the company has continually evolved - launching the best-one symbol group in 2002, acquiring Batley’s in 2005 to strengthen its wholesale footprint, adding Costcutter Supermarkets Group in 2020, and expanding further in 2024 with the acquisition of Adams Foodservice.
Today, the wholesale business is led by Dawood Pervez, Managing Director and continues to build on his family’s legacy of agility, innovation and customer-first focus.
Speaking of the 50th anniversary, Dawood says:
“It’s incredible to reflect on how far we’ve come – from modest beginnings to becoming one of the UK’s leading wholesalers. This milestone – celebrating half a century in business – is a testament to the hard work, integrity, and entrepreneurial spirit that runs through the business.
“My father’s vision was simple but powerful: to offer greater value through lower prices and better availability – a mission that remains at the core of everything we do today.
“He created a business that is an engine for social mobility and an opportunity for migrant communities seeking to build a life in the UK – offering them purpose, a path to prosperity, and the chance to add lasting value to British society. The power of ‘shopping local’ remains a a force for societal good today.
“Thanks to the vision of my father and his family partners, the business rapidly grew through both organic development and strategic acquisitions. Today, we are proud to be the 7th largest family-owned business in the UK and the 13th largest privately owned company.”
2025 will be a year of celebration and appreciation for Bestway colleagues, retail partners, and suppliers. The anniversary year kicked off in January with Bestway’s long-standing ‘Thank You’ event – a cornerstone of Bestway’s customer engagement for over a decade. The in-depot and online campaign offered retailers exceptional deals on leading brands and products to thank retailers for their continued support and loyalty.
The ‘thank you’ theme continues across the year, with 50 weekly celebratory trade campaigns, including special Golden Days and Golden Weeks. These will feature exclusive promotions, limited-edition product launches, targeted discounts, competitions, and high-value prizes – all designed to drive footfall, increase sales, and boost profitability for Bestway’s retail customers.
Celebrations will culminate in December with a Christmas Advent-style promotion, offering 50 one-day-only festive deals – a fitting finale to a year of giving back.
Key supplier partners supporting the anniversary campaign include AB Barr, Budweiser Brewing Group, Cadbury’s, Carlsberg Britvic, Coca Cola Euro Pacific, Heineken, Imperial Brands, JTI, Mars Wrigley, Red Bull, Walkers and Yazoo.
In July, Bestway will mark its 50th anniversary with a landmark celebration at the iconic Royal Albert Hall in London. Hosted by Founder Sir Anwar Pervez OBE HPk and The Lord Choudrey, CBE SI Pk, Chairman of Bestway Group, this prestigious event will bring together colleagues, long-standing supplier partners, and friends of the business to commemorate five decades of success, innovation, and enduring legacy in the wholesale and retail sector.
Diary Date: Universal Cookery & Food Festival 2025 #
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Tuesday 16 September 2025
Tewinbury Farm, Hertfordshire
Tickets: £125 + VAT (includes breakfast, lunch, refreshments, and all experiences)
www.cookeryandfoodfestival.co.uk
08:30 – 17:00
The chef-led universal cookery & food festival returns for 2025 with an unmissable day of live demos, wild food discovery, and cutting-edge culinary debate — all set in the inspiring surroundings of Tewinbury Farm.
Expect big names on stage including Tom Aikens, Daniel Clifford, and the Staff Canteen Live team, plus foraging walks, the Wild Food - Feather, Fur, Fin & Fungi stage, and trends and debate sessions on AI, sustainability, and wellness hosted by Nigel Barden.
Glastonbury For Chefs (as ucff is known) is designed by chefs, for chefs — with hands-on experiences, fresh ideas, and the chance to connect with peers, producers and industry leaders in a relaxed outdoor setting.
Don’t miss the most talked-about chef event of the year.
Contract caterers' sales surge 9.5% in first quarter of 2025 #
Britain’s leading contract caterers achieved near-double-digit sales growth in the first three months of 2025, according to the new Contract Catering Tracker from CGA by NIQ, Bidfood and UKHospitality.
The year-on-year increase of 9.5% between January and March means caterers’ sales have now risen in every quarter since mid-2021, when venues were reopening after COVID-19 restrictions. It builds on growth of between 7% and 12% in each of the four quarters of 2024.
The latest figure takes groups’ MAT growth—for sales over the last 12 months compared to the previous 12 months, including new contracts—to 7.7%, well above the UK’s level of inflation in that period.
The first quarter of 2025 also extended a steady increase in the number of venues managed by contract caterers, which rose by 2.8% in the year to end-March.
The Contract Catering Tracker from CGA, Bidfood and UKHospitality aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Contract catering has been a standout performer in the out-of-home food and drink sector ever since the end of the COVID-19 pandemic, and their momentum has continued into 2025. Above-inflation growth and an upward trajectory in the client base are particularly impressive given a tough economic environment in which business and consumer confidence are fragile. While cost pressures remain high, we can be confident about further real-terms growth over the rest of the year.”
Debra Morrell, business development controller for B&I at Bidfood, said: “I’m delighted to see that contract catering continues to perform strongly, demonstrating the value of high quality product and service, coupled with the hard work of teams and individuals.
“Given the challenge of increased costs faced by the industry, it is reassuring to see the continued level of growth, which is also reflected in increases in the number of venues now managed by contract caterers. This certainly bodes well for the future outlook of the sector.”
Kate Nicholls, chief executive of UKHospitality, said: “Contract caterers are once again delivering strong growth, both in terms of their sales and the number of venues they manage.
“This is very positive news for the sector and shows the strong demand for the high-quality food and service that our caterers deliver.
“Of course, these figures are before the significant cost increases that hit the sector in April. I hope the resilience the sector has shown over the past four years persists, in face of these challenging circumstances.”
Michelin stars and new experiences: Sodexo Live! reveals its line-up for Royal Ascot 2025 #
With less than a week to go, Sodexo Live! the official catering supplier to Ascot Racecourse, has unveiled what racegoers can expect at Royal Ascot 2025 – an iconic week where world-class racing meets exceptional hospitality.
Sodexo Live! has proudly partnered with Ascot Racecourse since 1998, delivering culinary creativity and premium hospitality to hundreds of thousands of guests each year. Now in its 27th year, the team is once again set to raise the bar with innovative dining, world-renowned chefs, and a focus on talent development.
A team of more than 3,500 experience makers will deliver hospitality and retail across the five-day meeting – with many returning annually to be part of the magic. The commitment Sodexo Live! has to nurturing future culinary talent continues, offering career-shaping experiences for student chefs and early-career professionals.
Among the standout developments for 2025 is the arrival of acclaimed French chef Yannick Alléno, whose restaurant Bar Antoine will make its Royal Ascot debut. He joins the returning culinary stars Raymond Blanc, Lisa Goodwin-Allen, Tom Shepherd, Tom Booton and Simon Rogan – with an astonishing 29 Michelin stars between them. This marks one of the most decorated chef line-ups in the event’s history.
Guests in the Royal Enclosure Gardens will enjoy an updated experience, while a host of new hospitality concepts are available across the site, including new partnerships and menus that reflect the very best of British and international cuisine.
Exciting new retail and restaurant experiences in 2025 include:
Sushi Kamon – Taking over the Seafood Terrace, this celebrated brand will serve exquisite sushi, sashimi and tempura.
Fame and Glory – A fresh take on street food, offering shawarma wraps with a choice of marinated chicken, halloumi, or plant-based fillings.
Wright Brothers – Bringing their famed seafood experience to The Smokehouse in the Royal Enclosure, Wright Brothers will offer luxurious lobster, oysters, a show-stopping fruits de mer, and more – all made with responsibly sourced seafood from their UK-based supply network.
The Queen Anne Kitchen by 7 Bone – Serving up bold and indulgent smashed burgers in the Queen Anne Enclosure.
1768 Brasserie by James Tanner – An elevated dining experience curated by Ascot regular and much-loved TV chef James Tanner.
Afternoon Tea by Benoit Blin – This year sees the debut of renowned pâtissier Benoit Blin, guests can enjoy his exquisite afternoon tea in the Bandstand Kitchen.
Elsewhere, the Lavender Courtyard will feature elegant Beaverbrook balloons, adding a whimsical and photogenic touch to the grounds.
Talent spotlight: chefs from across Sodexo Live! UK&I invited to join the Royal Ascot team
This year, Sodexo Live! is offering an exclusive opportunity for three of its in-house chefs to work alongside the elite at Royal Ascot 2025.
In a once-in-a-career placement, two chefs will join Raymond Blanc’s team in the Royal Enclosure, crafting a five-course fine dining menu for up to 120 guests daily, including an elegant afternoon tea service.
One chef will join Tom Shepherd’s brigade, delivering a dynamic grazing and plated menu in the Sandringham – a stunning venue in the Royal Enclosure Gardens.
As Sodexo Live! is dedicated to the career development of all its Experience Makers, these placements offer hands-on experience working with Michelin-starred chefs in an exhilarating, world-renowned setting – developing skills and confidence that will shape future careers.
Claire Morris, CEO, Sodexo Live! UK and Ireland, said:
“Royal Ascot is an unparalleled showcase of gastronomy, hospitality and team excellence. We are so proud to return for our 27th year with an offering that combines innovation, sustainability and talent development.
“With an incredible amount of Michelin stars at the event, exciting new culinary names, and immersive experiences for guests, 2025 is set to be our most memorable year yet. We can’t wait to welcome more than 250,000 racegoers to experience it.”
Jonathan Parker, Managing Director of 1711 by Ascot, added:
“Dining at Royal Ascot continues to evolve, and this year’s line-up reflects the very best of the UK’s culinary creativity. The calibre of chefs, coupled with a growing focus on sustainability and talent, ensures that every aspect of the guest experience is world-class.
“We’re proud of our continued partnership with Sodexo Live! and look forward to another exceptional year at this historic event.”
At Ascot Racecourse Sodexo Live! staff operate under the 1711 by Ascot partnership, which provides world-class catering and hospitality options across the racecourse in a range of enclosures including retail options, restaurants, fine dining and boxes. 1711 by Ascot also offers catering and hospitality off-site including support at the BMW PGA Championship at Wentworth and the Royal Windsor Horse Show.
Globally Sodexo Live! supports some of the most well-known and high-profile sports clubs, events, and stadia. In the UK it partners with Henley Royal Regatta, Fulham FC, Brighton & Hove Albion FC, Newcastle United FC, Nottingham Forest FC and the home of Scottish football, Hampden Park, to name a few. Internationally it delivers events such as Roland Garros, the Tour de France, the Miami Open and Grand Prix, the BNP Paribas Open at Indian Wells in California, plus stadiums in the USA including the Hard Rock Stadium (home to the Miami Dolphins) and T-Mobile Park, home to the Seattle Mariners.
For more information see www.sodexolive.co.uk