Members’ News

July 2025

Quick-Service Restaurants Surge Ahead as UK Consumers Seek Value and Convenience #

Despite improved weather conditions, UK consumers are demonstrating caution in their dining habits, opting for fewer but more meaningful eating-out occasions. According to the latest data from Lumina Intelligence’s Eating and Drinking Out Panel, eating-out penetration slightly declined to 58.3% (-0.3 percentage points), with average frequency also down by 0.7%. However, spend per visit increased by 6.4%, reflecting both inflationary pressures and a growing appetite for quality experiences.

Quick-service restaurants (QSRs) have emerged as the primary beneficiaries of this shift, recording the most significant gain in market share at +2.3 percentage points. Their appeal lies in offering convenient and affordable dining options that resonate with consumers seeking value without compromising on quality.

Coffee shops and restaurants also experienced growth (+1.2 percentage points), as diners gravitated towards premium experiences. In contrast, pubs and bars saw a decline of 2.3 percentage points, missing the typical seasonal uplift associated with sunny days and sporting events.

From a menu perspective, pizza led dish growth with a 1.2 percentage point increase, attributed to its versatility and shareability. Dinner and brunch occasions gained popularity, while lunch saw the sharpest drop (-2.2 percentage points), indicating a shift towards more social and intentional dining moments.

These insights underscore the importance for foodservice operators to adapt to evolving consumer preferences, focusing on value, convenience, and quality to capture market share in a cautious economic climate.

Sodexo ranks in top 100 apprenticeship employers 2025 list #

Sodexo UK & Ireland has been recognised as one of the top 100 apprenticeship employers in the country, ranking 46th in the Department for Education’s 2025 list. 

The rankings, developed in partnership with RateMyApprenticeship.co.uk, celebrate outstanding apprenticeship employers across England who are providing high-quality opportunities, helping future apprentices, parents, and careers advisers identify leading programmes across multiple industries. 

The Top 100 rankings are calculated based on a weighted algorithm determined by the partner organisations, the Department for Education and RateMyApprenticeship.co.uk. Ranking factors include the number and level of apprenticeship opportunities offered, completion rates, and overall satisfaction as shared by the apprentices themselves. 

Sodexo offers a wide variety of apprenticeships in areas such as IT and business administration, facilities management, hospitality and catering, healthcare, and prison custody. These range from Level 2 (GCSE equivalent) to Level 7 (degree level) schemes. 

Apprenticeships play a central role in Sodexo’s social impact strategy. The organisation considers all vacancies and roles as apprenticeship opportunities wherever possible, demonstrating its commitment to creating varied career pathways and promoting social mobility. 

Bill Buchan, HR Director, Sodexo UK & said: “This recognition is a testament to our commitment to developing talent and creating real career pathways. Apprenticeships are powerful tools for social mobility, and we’re proud to offer our colleagues the chance to grow, thrive and shape a career they’re proud of." 

Faye Szpytma, Apprentice Chef, added: “Joining Sodexo as an apprentice has completely changed my perspective on what a career can look like. I’ve gained so much confidence, real-world experience, and qualifications while being supported every step of the way. It’s incredible to see Sodexo recognised nationally for creating opportunities and backing apprentices like me to succeed."

FEA’s NextGen initiative: voice of the industry calls for voice for young people #

Ambitious plans to encourage the young to join and progress within foodservice equipment

FEA is calling on young people in the foodservice equipment industry to join together to make themselves heard.  The Association has ambitious plans to help young professionals by supporting their careers, and to encourage more to join the industry.  Key to this is the NextGen council – and FEA is asking young people to join it to create their own voice and help guide the industry’s future. 

The NextGen plans are initially being put together by Greg Archer MBE, chair of FEA’s education and training committee, and the association’s CE John Cunningham.  “Greg has recently been awarded the MBE for his services to young people – he’s the perfect person to drive the NextGen initiative,” says John. 

FEA is working on developing clear, tangible pathways into the sector for young people, with support for their career in terms of professional development and upskilling, plus the development of social and networking opportunities for them.  “Of course, for these initiatives to work we really need young people already in the industry to be involved and to take the lead,” says Greg. 

“We want NextGen to be a champion for young people, to mobilise and inspire them, to use FEA’s resources to ensure they have a voice – and to ensure that voice is heard,” he adds.
 
“The FEA NextGen are the perfect people to represent our sector to schools and colleges, to advocate for the sector, evangelise even, about the great opportunities and careers that our sector has to offer”, says John. Alongside the plans for advocacy and showcasing careers in the commercial kitchen equipment sector, the FEA is developing support around career pathways, training options and finding jobs so that there’s practical help for young people to build their careers in the sector.

The FEA’s Board is fully supporting the NextGen proposals – the next steps include finalising the funding, putting resources in place to deliver the plan and reaching out to young people who would like to be involved. 

“By amplifying young voices and encouraging collaboration, we are striving to shape a vibrant, sustainable, and forward-thinking future for our industry,” says John. 

The FEA team is developing plans behind the scenes now and members can expect to hear more during the coming months, ahead of full details at the FEA Conference on 12th-13th November 2025. Greg and John agree, “Watch this space.”

Anyone interested in getting involved and finding out more about the NextGen plans should contact John at the FEA, john.cunningham@fea.org.uk. 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Sir Anwar’s birthday tea with their Majesties HRH King Charles & Queen Camilla #

On the 20th of June 2025 Sir Anwar Pervez, OBE H Pk was honoured to be invited to join Their Majesties for Tea at the Royal Box at the Royal Ascot Races.
 
The invitation to join their gracious Majesties was part of Sir Anwar’s 90th Birthday celebrations. 
 
By honouring Sir Anwar on his 90th birthday The King has shown his deep appreciation of the significant contribution that the founder of Bestway has made to the British Society over his 60-year career.
 
Sir Anwar immigrated from Pakistan to the UK in 1956, having worked in various jobs in Bradford, he then moved to London and set up his first retail store in 1963; he founded Bestway in 1976.
 
Sir Anwar through his business and charitable endeavours he has a long history of encouraging entrepreneurship and furthering dynamism specially within marginalised communities of the country.
 
The Bestway Foundation – the Charitable Trust Sir Anwar founded in 1987 has a had a long association of working with Royal Charities – the British Asian Trust; the Duke of Edinburgh Awards; Pakistan Recovery Fund and the Princes Trust.
 
To date Bestway Foundation has donated over £44.0 million to charitable causes, schools, universities and hospitals in the UK.
 
Every year Bestway Group hosts its charity race day at the Royal Ascot; this year’s main beneficiary charity was the British Asian Trust.
 
The British Asian Trust was founded in 2007 by His Majesty King Charles III. BAT is a diaspora-led international development organisation, delivering high-quality programmes in South Asia and specialises in, and champion the use of, social finance products to drive positive change across the region. The charity seeks to make South Asia that is free from poverty by unlocking the potential of disadvantaged people in South Asia by maximising the impact and support from the South Asian diaspora and beyond.

Report recommends key changes to Armed Forces Lived Experience #

New paper reveals how the lives of defence personnel in the UK can be improved into the 2030s according to a group of Serving Personnel, veterans, academics and industry partners convened by Sodexo.
 
The recommendations follow research conducted by Sodexo on the current Lived Experience, carried out through one-to-one interviews and roundtables with over 100 participants representing a cross section of serving Armed Forces personnel of all levels, as well as academics, representatives from the third sector and other strategic partners operating within the industry.

The recommendations also took into account the results of Sodexo’s 2024 Annual Defence Survey which collates feedback from around 6,000 military personnel across tri-Service locations at which it delivers services.

Recommendations include significant improvements to accommodation, food offering, and more consistent access to local services.
There were also calls for greater technology integration to improve the experience of forces families and a more prominent role for Armed Forces bases in their communities. 

The report is released at a time when the combined full-time trained strength of the UK Armed Forces is rapidly decreasing, with a net loss of 3,620 personnel in the space of a year to a total of 127,040, and 41% of personnel now actively looking for a new role outside the Forces. 

Research by leading food and facilities management services provider, Sodexo, has sought to address growing concerns regarding the Lived Experience of members of the Armed Forces based in the UK. The report, titled ‘The Future Lived Experience: Supporting the UK’s Armed Forces in the 2030s’, is the latest step in Sodexo’s ongoing research and solution development in the defence industry.
 
The report’s purpose is to support the ongoing work of the Armed Forces in their recruitment and retention drives, ensuring that those living and working on military bases have the best possible Lived Experience. It comes at a time when the combined full-time trained strength of the UK Armed Forces is rapidly decreasing.
 
Overall figures released by the Ministry of Defence show the combined full-time trained strength of the UK’s Armed Forces decreased by 3,620 personnel to a total of 127,040 between January 2024 and January 20251. Meanwhile, 41% of personnel are now actively looking for a new role outside the Forces2.
 
Research instigated by Sodexo has drawn up a series of ten recommendations3 to improve the Lived Experience, covering areas of Armed Forces life from accommodation and food to internet access and the provision of childcare.
 
A major theme to emerge is the need for policy change to account for the evolution of modern family life and personal relationships. A key recommendation in the report is the creation of so-called ‘family passports’. These would combine existing data on health needs, the education stage of children, and housing requirements to ensure continuity and a seamless transition between defence sites as families are transferred.
 
Recommendations also look at the role of food and accommodation as the essentials of a “modern, stable” Lived Experience within the Armed Forces. The report advocates a minimum, universal measure of the quality of the Lived Experience to ensure consistency across the Defence estate.
 
A further recommendation covers the role of military establishments in local communities and makes clear the need to better engage with those ‘outside the wire’ to improve the image of the Armed Forces and encourage more young people to consider defence careers.
 
Commenting on the report’s findings Paul Anstey, CEO of Sodexo Government UK & Ireland, said: “As a facilities management company with deep links to the Armed Forces community, we see it as our duty to work with partners and colleagues to deliver a Lived Experience standard that a modern military population expects, and of which we can be proud.
 
“In response to this, and in line with the government’s ‘One Defence’ strategy, we have embarked on this ambitious programme of research as we look ahead to the 2030s and beyond and consider the changing nature of Defence people and their needs.
 
“This forms part of our wider body of research and solution development in the defence space which clearly shows that the Lived Experience is critical to the happiness and success of our Armed Forces.”
 
Mark Baker, Chief Operating Officer of Sodexo Defence, added: “The recommendations of this report speak to the candid nature of the conversations we were able to have with people from across the military rank structure and the Civil Service, as well as academics, those in the third sector, and peers in the facilities management industry.
 
“Combined with our Annual Defence Survey, this valuable insight into the views of a wide range of stakeholders sheds new light on what is expected of the Lived Experience, and how we can best anticipate the needs of our Armed Forces into the 2030s and beyond. Many of our findings will not be new news to those in Armed Forces leadership. However, we feel the detail of this report represents not just the evidence but a constructive discussion of options that will address issues with the Lived Experience.
 
“At a time when recruitment and retention pose a significant challenge, the Lived Experience of those in our Armed Forces is under more scrutiny than ever. We look forward to working with the Armed Forces and our other partners to further influence this discussion and play our part in creating the Lived Experience that our Armed Forces deserve.”
 
Sodexo’s report - ‘The Future Lived Experience: Supporting the UK’s Armed Forces in the 2030s’ – can be accessed here: https://sodexouki.info/FutureLivedExperience

“One Family”: FEA brings Europe together at EFCEM’s General Assembly in London #

Hosting its first EFCEM event in over ten years and post-Brexit, FEA’s European Federation of Catering Equipment Manufacturers General Assembly in London celebrated UK and Europe’s shared community despite “turbulent times”

It’s been over ten years since FEA last hosted the EFCEM General Assembly and much has changed. The agenda of the event tackled this head-on. From market status in light of US tariffs to issues surrounding embodied carbon for equipment manufacturers, the challenges ahead are vast and varied. Nonetheless, the overall mood remained positive.

“Even with all these worldwide challenges we remain optimistic for the future,” says Martin Ubl, the current president of EFCEM. “It’s a pleasure to be here; a sunny day in London. We are a strong industry and we will prepare ourselves for the future.”

Regarding FEA and the UK sector more broadly, Martin commented: “We’ve had a long relationship with the FEA and a good network here in the UK.  The FEA is important within the EFCEM network. It’s a strong association and always has good contributions to important matters and topics on a European level.

“We need the FEA and we therefore really appreciate being hosted by them here in London.”

FEA’s strong position as both a voice for the wider industry and an apt host for pan-European events was a view shared by the Secretary General of EFCEM, Iain Monro.

“FEA has always been viewed as a key partner and, over the years, has been a leader within EFCEM, helping the industry face its challenges,” Iain said. “The change from Brexit has made no difference to that.”

Taking place on June 17th and June 18th, the EFCEM 2025 General Assembly featured representatives from countries all across Europe. Meetings were held at FEA’s office, located in London’s historic Tower of London area, along with a celebratory meal at the Oxo Tower. Before the dinner, the majority in attendance met at Tower Bridge for a walk along the River Thames, passing many iconic London landmarks. The evening was capped off with drinks on the Oxo Tower terrace, overlooking the river and city lights. While the good weather and quality of food played a part in making FEA’s hosting of the event a resounding success, an overriding message of the two-day event was, as FEA’s Chief Executive John Cunningham puts it, “Post-Brexit, the UK and Europe remain one family.”

“It’s been really nice to show our European neighbours our town,” said Emma Brooks, chair of FEA. “We really wanted them to see the best of London and I certainly think we’ve done that. The view, locations, it’s just been fantastic!”

On the strength of previous events, hosting the general assembly is no mean feat. As Ian Monro reflected: “Last year we were in Athens, with the historic backdrop there. Prior to that Paris. John Cunnigham and his team knew they had a big challenge! The selection of the venues has been perfect.

“Thank you, FEA. Great job!”

“Politically it’s really important for the UK to be engaging with Europe in this way,” said John Cunningham. “I’m absolutely delighted that the General Assembly was such a success.”

For John, while providing a good event for the EFCEM community was an important part of the hosting mantle, it was critical to address the key challenges facing the foodservice sector at large, not just on a European level but globally, too.

“We’re all facing the same turbulence and difficulties, and therefore it’s really important as a European community that we’re all talking to and engaging with each other,” he said. “International trade has been high on our agenda. We’ve also been talking about talent, and bringing new people into the industry. Education, training, sustainability, embodied carbon and lifecycle assessments, and how we measure and report consistently on the sustainability of equipment.

“Working together to overcome these challenges is at the heart of EFCEM and this event, and long may that continue. There’s comfort and strength in knowing we’re all in this together.”

FEA hosted the EFCEM General Assembly on June 17th and 18th 2025 at its London office in Thomas More Street, including a three-course meal on the evening of the 17th at the Oxo Tower restaurant in London’s Southbank.

Here is a link to a video of the celebratory dinner.

FEA represents nearly 200 companies in the UK 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 

Sluggish consumer spending continues to hit restaurants #

IGD’s new Away From Home service forecasts the number of independents will shrink as rising costs make way for group operators 
Full-service restaurants 2025 value share of AFH: 17% 

Full-service restaurants 2025 food & beverage value: £17.4bn. Down -3.1% year-on-year; IGD foresight predicts +4.1% 2025-2030 CAGR   

The number of full-service restaurants is set to decline 1% in 2025 as limited disposable incomes continues to impact visitor numbers. According to the latest insights from IGD’s new Away From Home (AFH) service, premium dining is likely to fare better than casual restaurants, as wealthier consumers continue to spend. Meanwhile, insights show that independents will struggle to shoulder rising costs, making way for more group operators.  
 
Indies that effectively communicate their unique offerings and engage with changing consumer trends will likely perform better against a tough backdrop.

IGD also outlined opportunities for all operators, who should look to promote special occasions as well as drive efficiencies. At the same time, suppliers should seek ways to build stronger relationships with customers to drive loyalty. 
 
These insights are part of IGD’s new AFH proposition, which kicks off with the launch of the AFH five-year market forecast for 2025-2030. The new service has been developed in recognition of the need for a whole-market viewpoint of the AFH sector and marks a significant milestone for IGD as its first new insight product for 15 years. 
 
AFH accounts for over a third of the total UK food & drink market, up 2.5% in the year to April, worth £102.3bn.
 
The IGD forecast projects a CAGR of 4.8% from 2025 to 2030 to reach £123.3bn, driven primarily by inflation and steady population growth. However, in real terms, market value is not expected to recover to pre-pandemic levels within the forecast period, highlighting the continued economic pressures facing both consumers and operators.
 
IGD is already a trusted insight partner for businesses seeking robust market data, inspiring foresight and actionable solutions. These foundations underpin the new AFH offer, which includes sector-specific expertise across restaurants, quick service restaurants, pubs & bars, leisure, accommodation and catering, as well as 100 different sub-sectors.   
 
Nicola Knight, Head of Away From Home at IGD, said: “We listened to what the industry needed and built a flexible, client-centric solution that does the heavy lifting of insight and reflects the full AFH market. Our AFH data models have been developed over time to fill the gaps left by the absence of consolidated industry data, offering a credible and consistent view of market size.”   
 
Backed by decades of combined team experience across operators, wholesalers, and manufacturers, the new AFH service brings expert insight and hands-on support to the table. IGD analysts work consultatively with clients to interpret data, uncover growth opportunities, and navigate market shifts with confidence. Designed for flexibility, the model adapts to how clients define the market, streamlining communication and accelerating smarter, faster decision-making.
 
Nicola continues: “This service is built around offering strategic foresight. We don’t just report on the market, we help you see what’s next. With five-year market forecasts, global research, and analysts who visit over 40 countries annually, we bring future trends to life. Our insights support long-term planning, innovation, and a clearer vision for growth in the ever-evolving AFH channel.”   
 
Kate Nicholls, Chief Executive of UKHospitality, said: “The new Away From Home market forecasts from IGD provides a comprehensive overview of the dynamic hospitality market and consumer behaviour, both now and into the future. These valuable insights are crucial for informing our work across hospitality, helping operators to plan effectively for the future and supporting our work with Government on behalf of the sector."
 
To find out more visit www.IGD.com

Sodexo’s commitment to supporting veterans recognised with listing in prestigious Top 50 #

On the 26th of June 2025 at the 2025 Ex-Forces in Business Awards dinner held at the Grosvenor House London Sodexo UK & Ireland celebrated its continued inclusion in the 50 GREAT British Employers of Veterans.
 
The top 50 list is compiled by the organisers of the Ex-Forces in Business Awards and was created to provide a comprehensive guide to organisations setting the national standard in veteran employment and delivering the most outstanding pathways and support for veterans, reservists and military families. It provides a definitive, data-backed guide to the UK’s most exemplary Forces Friendly employers and stands as a mark of excellence for organisations whose support is embedded, enduring and effective. 
 
Inclusion requires employers to undergo a comprehensive assessment combining objective data with expert human evaluation by an independent judging panel of 21 business leaders who are veterans in their own right. The panel includes leaders from Asda, Fortinet, the University of Cambridge, RICS and the Veterans Covenant Healthcare Alliance.
 
Paul Anstey, CEO Government and Energy & Resources, Sodexo UK & Ireland said: “We are extremely proud to be again included in this prestigious list. Supporting the welfare of the armed forces community and providing meaningful employment opportunities is an integral part of our social impact commitments.
 
“Veterans and individuals with military connections have a diverse range of skills and experience which are transferrable into businesses such as ours and something we truly value, which is why we continue to focus on providing meaningful career opportunities for veterans, reserve and military families where we can.
 
“Engaging with relevant external organisations and networks is crucial to building advocacy and bridging the gap between industry and the military and we are proud of colleagues who are actively participating with these groups, helping to promote dedicated career pathways in an industry that actively values the armed forces community.”
 
Sodexo has been a partner to the military for over 30 years and has a long-standing commitment to supporting armed forces personnel, both during and after service, and currently employs around 500 veterans across its UK operations, representing 1.7% of its workforce. It was an early signatory of the Armed Forces Covenant and in 2017 was one of the first organisations to be awarded the Gold Employer Recognition Award by the Ministry of Defence.

Its commitment is evident through its inclusive policies, proactive engagement and structured support programmes, this includes:
 
as part of its recruitment process, job applicants are asked to self-identify if they are veterans, ensuring they can be recognised and supported from the outset. This visibility enables tailored career pathways and the promotion of an inclusive culture.

veteran recruitment is underpinned by a comprehensive outreach programme including virtual drop in sessions for veterans and their families.

participation in external events through the Career Transition Partnership (CTP) and British Forces Resettlement Services (BFRS).
collaboration with pan-industry groups such as the Institute of Workplace and Facilities Management (IWFM) Veterans in FM Network, creating wider sectoral visibility for veterans seeking second careers.

a Military Connections network which plays a key role in mentoring and guiding veterans through career progression.

a wide range of training and development opportunities including formal apprenticeships, internal and external learning programmes, coaching, mentoring, and professional qualification support. 

Ben Rossi, founder of the global Forces in Business Awards series and 50 GREAT British Employers of Veterans programme, added: “This comprehensive ranking of Forces Friendly employers has become a cornerstone resource for veterans, reservists and their families – and a powerful benchmark for organisations seeking to lead in veteran employment. To feature in the Top 50 is to stand among the most committed supporters of the armed forces community.

“Inclusion is not easily earned. The 2025 list reflects a growing coalition of employers who truly understand military talent, setting best practice and proving that investing in the armed forces community is not just the right thing to do – it’s a clear strategic advantage. We applaud you all.”
 
Sodexo also supports SSAFA, the armed forces charity through employee volunteering, fundraising, event support. Sodexo’s Stop Hunger Foundation has contributed over £500,000 to SSAFA’s Homelessness Fund and this year over 100 colleagues will take part in SSAFA’s 13 Bridges Walk.

In addition to celebrating its inclusion in the 50 GREAT British Employers of Veterans Sodexo also celebrated two colleagues who were highly commended at the awards.
 
Rachel Evans, HR director for Sodexo’s Government and Energy & Resources business was highly commended in the Advocate of the Year category.  Rachel has helped shape strategies within Sodexo and beyond on policy changes, cultural transformation, and enhancing business-military relationships.  Rachel is co-chair of the Defence Employer Recognition Scheme Gold Award Association and is committed to boosting employment opportunities for veterans and reservists and the wider military community.

Mark Baker, Chief Operating Officer for Sodexo’s Defence business was highly commended in the Business Leader of the Year. Mark has a distinguished military background, serving in the Royal Air Force for over three decades. Since joining Sodexo in 2016, Mark has been instrumental in managing Sodexo’s operations across 150 military sites across the UK, Cyprus and Falkland Islands, ensuring service delivery to over 50,000 troops. Under his leadership Sodexo has successfully renewed significant contracts and supported the military response to critical operations. 

Finalists at the awards also included Sodexo’s Gary Savage in Outstanding Achiever of the Year and Chris Parry for Team Leader of the Year.

Kraft Heinz launches first-ever culinary competition, in partnership with 2018 Great British Menu winner James Cochran #

Kraft Heinz has partnered with James Cochran and the Craft Guild of Chefs to launch Masters of the Menu - its first-ever nationwide culinary competition for independent chefs and operators.

The competition will give five talented chefs the chance to receive one-on-one mentorship from Cochran, developing their business acumen and culinary skill before competing in an intimate two-round cook-off for the ultimate culinary crown - Masters of the Menu champion.

The overall winner will receive £2,000 worth of Heinz product to support their operator, a cash prize of £2,000, the chance to co-host an exclusive supper club with James Cochran, and national PR exposure.

Plus, by simply entering, all eligible individuals will be placed into a prize draw for the chance to win £100 in cash.

Kraft Heinz has rich legacy providing Brits with products they love since 1886, when the Heinz Tomato Ketchup was first sold in London. With 76% of consumers stating that Heinz Tomato Ketchup is of better quality than other brands, Kraft Heinz is committed to sharing this brand equity to support independent operators a competition that offers tangible value.

Tom Franklin, director of foodservice at Kraft Heinz said: “At its core, Masters of the Menu is more than just a culinary competition, it’s a way to champion dedicated chefs from smaller operations and help build their profile within the industry.

We’re thrilled to be working with James, his dynamic energy and culinary aptitude aligns perfectly with the Kraft Heinz brand and its host foods. His experience in running his own restaurants and developing new business concepts makes him an ideal mentor for independent operators, not only from a culinary perspective but from an operational perspective.”

James Cochran said: “It’s a real privilege to share what I’ve learned after more than a decade in the culinary industry. I owe so much of my career to the incredible mentorship and opportunities I received along the way. That’s why this competition with Kraft Heinz means so much to me - it’s a chance to give back to the industry that shaped me. I’m excited to see the amazing talent out there and hope I can play even a small part in helping it grow.”

How to enter:

To enter for a chance to compete in Masters of the Menu, individuals will need to develop and submit a recipe using one or more Heinz core products. Successful entrants will compete with this dish in the first round of the final cook off.

The competition is open to any chef resident in the United Kingdom, aged 18 or over and working for an independent operator (independently owned with four or fewer locations) currently operating in the United Kingdom.

Entries open on 2 July 2025 and close on 2 October 2025.

For information on entry requirements and how to enter, please visit the ‘How to Enter’ page on the Masters of the Menu webpage. https://www.kraftheinzawayfromhome.com/en-GB/mastersofthemenu
 
For full details on the competition please view our competition playbook on the Masters of the Menu webpage. https://cdn.allotta.io/image/upload/v1751040910/250527_MOM_Heinz_playbook_V5-2_vxxvph.pdf

Luke Slater is FEA’s new technical and policy director #

Ex-Tricon man has extensive experience of both hospitality and the equipment supply chain

FEA has appointed Luke Slater as the association’s technical and policy director.  In recent years this has become an increasingly important role, calling for expert knowledge across a wide range of areas as well as the ability to lead technical bodies and apply, interpret and explain legislation and regulations. 

Slater has enormous pan-industry experience, in both hospitality and the equipment supply chain.  He began his catering career at the tender age of 14, doing occasional work in a local pub.  He progressed to being a chef, receptionist, housekeeper and ‘all things in between’, having taken a master’s degree in hospitality management at Plymouth University. 

From working on the operational side of hospitality he went on to join Victor Manufacturing, initially in a business development capacity, then as contracts manager, focusing on the technical and engineering aspects of project work.  He then joined C&C Catering Equipment as a project manager, delivering multi-million pound B&I, hotel and leisure projects.  He left to become senior design consultant at Tricon Foodservice Consultants. 

Slater says, “My academic studies and early experience in hospitality taught me the importance of a dynamic supply chain.  My later career has given me first hand installation and manufacturing knowledge, and the ability to understand what’s physically and technically achievable within a project, working with the regulatory obligations.”

FEA chair Emma Brooks is delighted to welcome Slater.  “He is an authority with outstanding expertise.  He’s an advocate for change but at the same time he can get right to the nuts and bolts of complex issues, and can explain them with clarity.  I know he will be a brilliant addition to our team and a big help to our members.”

Slater says he is looking forward to helping FEA members navigate the industry’s ever-changing technical and regulatory landscape.  “I love to be told that something ‘can't be done,’ it inspires me to find a solution,” he says.  “I appreciate the challenges that heavy and light equipment manufacturers face, often resulting from difficult to navigate, sometimes conflicting regulation. I want to streamline things, to support FEA members with the big battles ahead, and to give them unbiased, relevant and useful guidance.”

The ability to help FEA members meet the battles ahead was a prerequisite for the job of technical and policy director.  The challenges range from tackling embodied carbon reporting, FOG solutions, electrical safety and BIM protocols to youth engagement, refrigerants and how to overcome power hungry kitchens in a world of limited electrical supply.

Slater says, “FEA has a fantastic reputation across the industry, leading and giving insight into a vast range of topics.  I’m proud to now be associated with their excellent work and I can't wait to get stuck in.

“I’ve always wanted to make a difference in the industry, and joining FEA gives me the opportunity to do just that.”

Luke Slater is planning to visit as many FEA members as possible to discuss their technical challenges and opportunities.  If you’d like to meet up with him, please email luke.slater@fea.org.uk.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Compass marks Armed Forces Week 2025 #

Compass Group UK & Ireland, the UK’s largest food and support services company recognised Armed Forces Week - highlighting its long-standing commitment to supporting the Armed Forces community, both within and outside of the organisation. The business has over 1,000 colleagues with an Armed Forces connection and its active Armed Forces Committee identifies what is needed to support its thriving Armed Forces community.

Activities that have taken place to mark Armed Forces Week included:

Camilla Howard, Co-Chair of the Armed Forces Committee took part in the Military Spouse UK (MilSPo) podcast, talking about her work on the Compass Armed Forces Committee.

Held an Armed Forces community lunch and networking meeting with Robin Mills, CEO, Compass Group UK & Ireland and members of the UK & Ireland executive team. Over 100 members of the Compass Armed Forces Community – made up of Veterans, Reservists, Spouses and Cadet Instructors came together to hear from Co-Chairs of the Armed Forces Committee – Camilla Howard and Angela Lewis. They shared an update on the ongoing activity, initiatives and contributions that continue to make a positive impact on the community, both within and outside of Compass. Attendees also heard from colleagues from the Armed Forces community based around the country via “Roving Reporters” dialling in.

British Forces in Business Awards 2025 - was awarded “Highly Commended” in the 'Advocate of the Year (Business)’ category at last night’s awards. The event is the world’s largest celebration of veterans in second careers, with winners chosen from a record-breaking 950+ nominations. The commendation is a result of Compass’ work as a proud signatory of the Armed Forces Covenant, which includes a number of pledges in relation to supporting those currently serving in the forces, veterans and Armed Forces families. These range from paid leave for reservists and tailored support for military spouses, veterans’ breakfasts, Forces Families Days and a growing internal network.

Compass Group UK & Ireland has also been included in the top 50 “Great British Employers of Veterans Guide”. The comprehensive guide of leading companies can be used by military veterans and other members of the Armed Forces family as they look to build a meaningful career outside of the Armed Forces.Last year, Compass was awarded Gold revalidation of the Armed Forces Employer Recognition Scheme status. This achievement signified Compass' ongoing commitment to supporting members of the Armed Forces community, having originally signed the Armed Forces Covenant in 2016 and achieved Gold status in 2018. Work in this area includes its Spouse Policy, which supports military spouses with job relocations, extra leave for deployments and recognition through an annual Spouses Day. This was expanded last year with the launch of Spouse & Advocacy roundtable events, sharing best practice with over 20 companies to inspire similar initiatives, fostering a growing movement of cross-sector collaboration.

In April, Compass was honoured to win the ‘Business Award’ at the Celebrating Forces Families Awards, in recognition of the key initiatives that have been implemented in support of the global Armed Forces community.

Camilla Howard, Co-Chair of Armed Forces network said: “As an RAF veteran and Army spouse myself, this is an important week for me and my family, as well as colleagues, clients and customers. It was wonderful to bring together the many different people who make up our Armed Forces community in Compass, providing an opportunity for support networks to be made, as well as sharing ideas and best practice in this area.

“Whether our colleagues are Veterans, Reservists, Spouses or Cadet Instructors, they all bring a fantastic can-do attitude, resilience and team spirit. Our Armed Forces Committee is proud to represent them and do all that we can to ensure the right support is in place, whether they are adjusting to life as a civilian or coping with a partner on deployment.”

Hangry, tired, unfocused: Parents share the impact of poor nutrition at school #

New research from one of the UK’s leading wholesalers - Creed Foodservice - reveals how nutrition at school is affecting teenagers’ mood, behaviour and academic focus – with parents noticing the impact as soon as their children return home.
 
The national survey of UK parents reveals how their child is affected when they haven’t had nutritious, filling food at school:
 
44% say their child fills up on crisps, biscuits or sugary drinks after school
42% say their child comes home “hangry” (angry or grumpy due to hunger)
35% report low energy
22% say their child communicates less
21% say homework focus suffers
12% report less interest in clubs and after-school activities 

Breakfast habits are a concern too with nearly a third (29%) of parents saying their child skips breakfast at least three times during the school week.
 
With some teens having clear gaps in their nutrition, six in ten (60%) parents are now giving their children supplements to compensate - the most common being multivitamins and minerals (37%), vitamin D (23%) and vitamin C (21%).
 
In response to these concerns, Creed - which has over 50 years’ experience working within the education sector - launched the UK’s first-ever Brain Food school menu in Autumn 2024, developed with registered dietitian Juliette Kellow and Creed’s team of Development Chefs. Since its launch, schools across the country have trialled and introduced Brain Food dishes, including Oundle School, an independent day and boarding school in Northamptonshire and Churchdown School Academy in Gloucester - with positive feedback from pupils and staff.
 
Aimed at secondary schools, the menu includes breakfast, lunch and smoothie bar options. Each recipe is packed full of ingredients that have a part to play in brain function, as well as offering nutrients for all aspects of wellbeing for teenagers, such as providing energy for playing sport and supporting cognitive function for music or drama lessons.
 
Gabrielle Evans, Insights and Innovation Assistant at Creed Foodservice, said: “We’ve long known the connection between food and physical health, but this research underlines how crucial it is to children’s emotional wellbeing and learning too. The majority (64%) of parents worry about their children’s eating habits at school – which isn’t surprising given they are seeing first-hand the impact on homework, extracurricular activities and mood outside of school.
 
“It’s not just parents who notice the impact - a whopping 94% of people who work in schools agree that pupils who consume nutritious and filling food and drink before and during school learn better.
 
“We wanted to help caterers understand what parents want to see on school menus, drive uptake of school meals, and offer pupils dishes that will help fuel them both physically and mentally through the day.”
 
Dishes from Creed’s Brain Food menu include:
 
Breakfast

Mexican Omelette Taco with black beans, guacamole & salsa - rich in B vitamins, which are important for psychological wellbeing

Strawberry Cheesecake Overnight Oats - a source of iodine for cognitive function 

Lunch

Spanish Potatoes with spinach, chicken & chorizo - high in iron and copper

Salmon & Broccoli Pasta in a light cream cheese sauce - provides DHA, an essential omega-3 fat needed for normal brain function

Posh Pot Noodle with chicken & vegetables in a miso broth - provides potassium, copper, B vitamins and vitamin C, all needed for the nervous system, of which the brain is the control centre 

Rob Owen, Executive Business Development Chef at Creed Foodservice, who co-created the menu, said: “We designed the Brain Food menu to be practical, affordable and appealing. Students increasingly prefer grab-and-go dishes, and want flexibility and flavour – so the food had to work for them and for the catering teams making it.

“It's about bringing together what pupils want, nutritionally balanced options, and what kitchens can realistically deliver. The Brain Food menu does all three.”
 
The concept has also been positively received by school staff – with 76% of school workers saying they would support menus offering dishes that help improve brain function. Among parents, this rises to an overwhelming 96% in favour.
 
To view Creed’s Brain Food menu please visit: https://www.creedfoodservice.co.uk/content/brainfood

Bold Flavours, Global Stages: Lee Kum Kee Turns Up The Heat at The World’s 50 Best Restaurants 2025 #

Celebrating fearless chefs, boundary-breaking cuisine, and a world united by taste.

As the Official Sauce and Condiment Partner and proud sponsor of the Highest Climber Award, Lee Kum Kee joined the world’s culinary elite in Turin, in Italy’s gastronomic heartland of Piedmont, to celebrate The World’s 50 Best Restaurants 2025.  

Hosted at the iconic Lingotto Fiere, the prestigious awards ceremony honoured trailblazing talent across 22 territories and five continents, with 10 exciting new entries shaking up this year’s coveted 1–50 list.

Maido, led by chef-owner Mitsuharu ‘Micha’ Tsumura, claimed the No.1 spot this year for his innovative Nikkei cuisine, a vibrant fusion of Japanese techniques and Peruvian ingredients. Rounding out the top three were Asador Etxebarri in Spain and Quintonil in Mexico City — all exemplifying the spirit of global excellence recognised by this year’s awards.

Flying the flag for the UK, London’s Ikoyi, led by visionary chef Jeremy Chan, received the prestigious Highest Climber Award, proudly sponsored by Lee Kum Kee.  Recognised for its bold exploration and reinterpretation of West African flavours, Ikoyi’s cuisine is shaped by Chan’s unique upbringing in Hong Kong, and his passion for spice, seasonality, and cross-cultural flavour.  Inspired by the vibrant food culture of Hong Kong and a deep understanding of ingredients, Chan blends unusual elements with comforting, familiar tastes, led always by the quality of raw materials and the creative impact of each dish.  The restaurant’s meteoric rise exemplifies the kind of fearless creativity and global innovation that Lee Kum Kee is proud to champion on the world stage — where bold ideas, diverse influences, and versatile ingredients come together to transcend borders.

Maria Chong, Managing Director of Lee Kum Kee Europe, said: “We are proud to support The World’s 50 Best Restaurants Awards, a truly global celebration of culinary excellence and innovation. This event brings together some of the most inspiring talent in the industry — chefs who are constantly redefining boundaries and reimagining what’s possible on the plate.

“It was a pleasure to attend alongside some of our chef partners and friends, whose passion and creativity reflect the same values we hold at Lee Kum Kee.  Together, we share a belief in the power of flavour to connect cultures and elevate experiences around the world.”

Joining the celebrations with Lee Kum Kee were Chef Hayden Groves, Chef Adam Bateman (representing the Royal Academy of Culinary Arts), Chef Peter Lloyd, Chef Daren Liew, Chef Rahul Shah, Chef Magda Nowok, and several other valued friends from the professional culinary community, all raising a glass to the chefs redefining the future of food.

In the lead-up to the main event, Lee Kum Kee hosted an exclusive and vibrant Aperitivo at Azotea, one of Turin’s premier culinary destinations.  The evening brought together chefs and industry insiders for a dynamic celebration of modern Asian cuisine and cocktails, where creativity and bold flavour took centre stage.

Chef Alexander Robles and Chef Tam reimagined the Aperitivo with flair, crafting six beautifully presented dishes that married Italian inspiration with Asian influences. Each creation showcased the versatility of Lee Kum Kee products from Oyster Sauce and Light Soy Sauce to Chiu Chow Chilli Oil, Sesame Dressing, and Plum Sauce in exciting ways.

Meanwhile, award-winning mixologists Mark Lloyd, Antonio Lai, Samuel Kwok, and Matteo Fornano shook up the scene with an inventive cocktail menu.  Their drinks, infused with Lee Kum Kee ingredients such as Oyster Sauce, Soy Sauce, Plum Sauce, Chiu Chow Chilli Oil, and Pure Sesame Oil, proved that these iconic flavours can shine just as brightly behind the bar as they do in the kitchen.

At the official red carpet drinks reception, Chef Patron Daren Liew of London’s Nanyang Blossom wowed guests with a selection of Asian fusion canapés that perfectly captured Lee Kum Kee’s ethos of flavour harmony and East-meets-West innovation:

Smoked Beef Ribs with Green Ginger Foam — layered with vibrant umami flavours from Lee Kum Kee Premium Oyster Sauce, Sweet & Sour Sauce, Premium Light Soy Sauce, and Mushroom Seasoning Powder

Lychee – Foie Gras, Cheese and Prawn Ball — an indulgent creation that mimics the colour and delicate texture of a lychee fruit, layered with rich foie gras and prawn, and elevated by Lee Kum Kee Mushroom Seasoning Powder and Pure Sesame Oil

Lee Kum Kee is proud to stand behind culinary trailblazers who are redefining modern cuisine and pushing the boundaries of global gastronomy. Through its partnership with The World’s 50 Best Restaurants, the brand continues to celebrate chefs who lead with creativity, cultural expression, and fearless innovation.

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

Sodexo named sustainable business of the year at prestigious Cateys awards #

Sodexo UK & Ireland was named Sustainable Business of the Year last night at the Cateys awards held at JW Grosvenor House in London.  Known as the Oscars of the hospitality industry, the Cateys honour exceptional talent and pioneering businesses, recognising the achievements of individuals and organisations that have made a significant contribution to the industry. 

The Sustainable Business Award honours a business that has taken the most innovative steps to minimise their impact on the environment, while contributing to a reduction in greenhouse gas emissions, embedding sustainability within its operations. 

Judges highlighted Sodexo’s ambitious efforts in reducing supply chain emissions and halving food waste, setting a benchmark for sustainability in the industry and collaborating widely to deliver continuous improvement. Comments from the judges included: “Sodexo continues to inspire others to follow, delivering real impact at scale” and “An incredibly comprehensive submission showing the breadth of initiatives being actioned and the clear scale of the impact the changes can have”. 

Every day Sodexo serves around one million meals to customers in the UK and Ireland across a wide range of settings from corporate, education, and healthcare through to large sporting events. This recognition reflects the company’s purposeful approach to delivering food, hospitality and FM services, ensuring its growth and operations are sustainable and positively impact the communities in which it operates.  

Claire Atkins Morris, sustainability director at Sodexo UK & Ireland said: “We are incredibly proud to receive this award, the Cateys attract entries from a wide range of hospitality businesses who are doing amazing sustainability work. As a purpose-led business we are committed to working towards net zero, further embedding sustainability into our operations and creating greater social mobility and opportunities for all. The breadth of our business and services can be a challenge to recording our impact and taking actions, but our values and commitment to improving quality of life ensures we maintain momentum.” 

Sodexo has been working to actively decarbonise its operations since 2010; securing early validation from the Science-Based Targets initiative (SBTi) and embedding a net zero culture. 

Its collaborative approach includes its net zero supply chain engagement strategy; galvanising client and stakeholder support through its Appetite for Action campaign and the thriving community of practice; as well as employee green skills training, culinary competitions focusing on sustainable meals, and motivating customers to make informed sustainable food choices with carbon labelling and programmes that nudge guests towards sustainable options. 

Sustainable food is central to Sodexo’s menus in every setting. For example, its Modern Recipe workplace offer has been curated with sustainability at its core, featuring plant-forward menus full of seasonal ingredients, with pop-up events frequently held showcasing locally-sourced products.

Earlier this year Sodexo’s schools business was recognised as one of the country’s leading providers of healthy, sustainable school meals in the first ever School Contract Caterer Ranking by ProVeg, Sodexo in second place and its subsidiary Alliance in Partnership, fourth. 

Richard Learmount, food director at Sodexo UK & Ireland said: “Winning this award is testament to the hard work of our teams across the country who every day are delivering our services with a net zero mindset. Whether that is utilising our WasteWatch programme to reduce food waste or serving delicious and nutritious sustainable meals our customers love. We continue to do all we can to support them, our clients and our supply partners, and together we can make a difference in a way that is responsible, sustainable and enjoyable.” 

Sodexo’s innovative, forward-thinking net zero supply chain engagement strategy which combines guidance, collaboration and mentorship has been recognised at a number of awards including the edie awards, Reuters Sustainability Awards and National Sustainability Awards.

J2O unveils vibrant new look alongside new POS and Serve Inspiration #

J2O, the UK’s number one adult soft drink, is rolling out a new look across its core fruit blends range this summer, taking it from a classic favourite to a modern icon. The rebrand will bring vibrancy to fridges within hospitality outlets and inject more fun into customers’ social occasions when out and about, reinforcing itself as a key adult soft drink choice.

The new packaging will keep the brand fresh and relevant for its current audience of adults and families but also look to engage and recruit Gen-Z as the next generation of soft drink consumers. The key changes, which maintain its colourful range, include a modernised logo and a cleaner, less busy look on-pack to ensure the highly recognisable brand stands out even more in outlet.

J2O remains a core part of an outlet’s drinks menu, with a £172m RSV OOH, and is growing value share, over the latest quarter, by +1.3% to 51.7%. It’s a well-known and trusted favourite that’s well placed to support operators with growth in the adult soft drinks category. Consumers are always looking for choice when spending money on eating and drinking out, as they look for a more elevated experience. So, there’s a big opportunity for operators to update their soft drinks range for summer with J2O and its new look.

To celebrate the new brand identity, J2O will be activating in-outlet via Point Of Sale (POS) including coasters, branded merchandise and outdoor signage to drive visibility. As well as this, a refreshed range of serves, including experimental offerings for each of the core range has been created for operators to choose from and inspire customers with their drink choices, which can be found here.

Chris Pratt, VP Sales – On Trade, Carlsberg Britvic, commented: “We know J2O sits at the heart of many soft drink social occasions, whether it’s a family meal, or a spontaneous catch up with a friend. So, with this modern new rebrand we hope to reinforce J2O as that desired choice for consumers of all ages. In fact, soft drink consumers are increasingly looking for more flavour choice and products which deliver on taste, especially as the alcohol moderation trend continues to rise. We want to provide operators with the right POS tools and recipe inspiration to maximise this opportunity and deliver the standout experience in-outlet we know consumers want.”

The relaunch will be supported by a £1.2 million ‘Get to the Juice’ media campaign, targeting Gen-Z across social, digital, OOH, podcast partnerships, and online video content to keep the brand front of mind throughout summer. The campaign is set to reach 97% of Gen-Z and 61% of all UK adults.

For access to the J2O POS kit, visit Reimagining Refreshment: How J2O can elevate your offering | Sensational Drinks.

A better future for foodservice: Bidfood highlights the importance of building a more sustainable, efficient and resilient industry #

In recent years, caterers across the UK hospitality foodservice industry have faced numerous challenges from rising costs and inflation, staff shortages, skill gaps, sustainability pressures, and a wave of new legislation.

Bidfood, one of the UK’s leading wholesalers, has unveiled a series of initiatives aimed at supporting a more sustainable, efficient and resilient industry to combat these issues, in an event focusing on carbon management, warehouse operational technology and pub sector support. 

While research has shown that 27% of consumers think the government is responsible for ensuring food and drink eaten out of home is sustainable, 32% believe this responsibility lies with the venue, and 16% with suppliers, emphasising the need for collaboration across the supply chain to improve foodservice.

During Bidfood’s event, called ‘What’s Cooking at Bidfood?, the wholesaler revealed its plans to equip customers with the right tools and insights to make informed decisions around their carbon footprint, as well as the progress it's made working with climate intelligence company, CarbonCloud.

The event also emphasised the need to address issues of food waste and water usage within foodservice, with Bidfood’s Development Chefs and Sustainability Team announcing the launch of a new food waste recipe book, ‘Waste not, saves lots’, with 15 recipes and expert guidance to help customers cut costs and utilise food waste.

The day also showcased steps the wholesaler has implemented to enhance the customer experience through technology. In partnership with software developers, CSD, Bidfood has created a host of bespoke software systems and a tracking tool to reduce stock waste, increase warehouse efficiency and fulfil more customer orders.

Bidfood has also improved its customer delivery notifications with ‘Smart Alerts’. Previously, customers could sign up for text or email alerts, informing them when a driver leaves a depot, with a link to a map to track them on their route. Now, customers will receive a notification when their delivery is next, and another when their order has arrived on site.

Finally, ‘What’s Cooking at Bidfood’ concluded with a focus on Bidfood’s suite of pub support. Having launched The Interactive Pub earlier this year, Bidfood spotlighted a series of innovative solutions for menus, upskilling staff and competitive socialising to empower pub operators and increase footfall.

Tim Adams, Sales and Marketing Director at Bidfood, said: “As the foodservice industry navigates mounting pressures from sustainability demands to operational challenges, we believe the future lies in smarter, more collaborative solutions.

“Through initiatives like our carbon labelling project with CarbonCloud, cutting-edge warehouse tech with CSD, and our brand-new food waste recipe book, we’re empowering our customers to drive meaningful change, reduce waste, cut costs and build further resilience. Together, we can shape a more efficient future for foodservice and be a positive force for change.”

A Unique Arena Friday Focus Reader Rate for the WiHTL & DiR Inclusion Summit, 14th October #

Access a special rate for the WiHTL & Diversity in Retail Inclusion Summit with the discount code 'ArenaSummit'. Use it at checkout to secure your ticket for £280 + VAT.

Now in its fourth year, the Inclusion Summit is set to be the most impactful yet. Taking place on 14th October at the London Hilton on Park Lane, this unmissable day brings together leaders and changemakers for inspiring stories, powerful conversations and practical insights that drive real progress.

Every year, the sold-out Summit sparks new ideas, highlights best practice and fuels meaningful change.

Claim your ticket now at inclusion-summit.com

Are you a WiHTL & DiR Member? A limited number of special Membership rate tickets remain, secure yours now!

LACA School Chef of the Year 2025 Winner Announced #

Erin Ward from Impact Food Group has been crowned the LACA School Chef of the Year 2025 national champion, taking home the prestigious trophy and £1,000 prize.

The education catering industry's top competition concluded on the 9 July at an awards ceremony held at Birmingham’s Hilton Metropole, at the LACA Main Event with Erin Ward emerging victorious from a field of 12 talented regional champions.

As well as £1,000 and the 2025 LACA School Chef of the Year trophy, the national winner also received an invitation to a calendar of catering industry events.

Second place went to Ben Finn from Bishop Wilkinson Catholic Education Trust and third place to Malachy Pharncote-Rowe from Pele Trust, who received £500 and £300 respectively.

The competition is the flagship event for school chefs to showcase their professional skills. It has been organised annually for over two decades by LACA - The School Food People and is sponsored by Bisto, owned by Premier Foods.

Each of the 12 finalists had an equal chance of winning the education catering industry's top competition award for 2025.
 
The twelve regional champions who competed for the national title are:

Charlotte Boulton, Nottinghamshire County Council (East Midlands)
Aron Jordan, Autism Anglia (East of England)
Erin Ward, Impact Food Group (East of England - wildcard)
Asmaa Abdelrhma, Impact Food Group (London)
Ben Finn, Bishop Wilkinson Catholic Education Trust (North East & Scotland)
Malachy Pharncote-Rowe, Pele Trust (North East & Scotland – wildcard)
Steven Rhodes-Heaton, Bury Metropolitan Borough Council (North West)
Mark Kent, Impact Food Group (South East)
Ryan King, Aspens Catering (South West)
Joanne Cox, Chartwells (Wales)
Michael Tafft, Telford & Wrekin Council (West Midlands)
Jennifer Haigh, Nottinghamshire County Council (Yorkshire and Humberside) 

The LACA School Chef of the Year 2025 competition was open to all kitchen-based staff involved in the daily preparation of pupils' meals in schools across the UK.

Regional competitors from local authorities, contract-catered sites, in-house, academy schools and Multi-Academy Trusts were challenged to prepare, cook and present four portions of a main course and dessert with a total food cost of £1.70 per head, which was the same for the finals. The 90-minute challenge also had to meet School Food Standards and the Eat Well Guide.
 
Judith Gregory, LACA national chair said: “This year’s finalists have once again raised the bar, showcasing the creativity, skill and passion that make school food such a vital part of children’s lives. [WINNER NAME] demonstrated outstanding culinary expertise and a real understanding of what truly engages and excites pupils."
 
Erin Ward said: “I am overwhelmed, I wasn’t expecting it at all. This is my first year doing SCOTY. I didn’t expect to get through the paper entry and I didn’t win my final, I was a wildcard. I am shocked and super proud that I won it. I am super excited.
 
“It went surprisingly well. My nerves were against me but I pushed through and got in the zone and just tried to cook. I enjoyed myself and I am proud I put myself through it for the experience and winning is a lovely outcome.

“I made pork bao buns, which is something we love to eat at home, and I know the kids at school love street food. To help get vegetables in I did a rainbow slaw and I used a sauce using all the spring onions and carrots to minimise waste and maximise yield.

The dessert was made to get children excited about being healthy. The novelty factor helped sell it to the children.”