Members’ News

July 2025

Experts highlight innovation, experience and data as keys to growth in challenging Away From Home market #

Leading voices from across the hospitality and catering sector came together at a panel discussion hosted by data and insights specialists IGD, to share how operators are navigating a changing away from home landscape.  

The panel coincided with the official launch of IGD’s new Away From Home (AFH) insight proposition, designed to give the industry access to more targeted, relevant, and timely data across the UK AFH market. 

From AI-driven tech and data-driven decisions to the rise of weight loss drugs, panellists emphasised that agility, experience, and insight will shape the next phase of industry growth. 

Moderated by Nicola Knight, Head of Away From Home Insight at IGD, the panel featured: 

Spencer Craig, founder and CEO, Pure 

Stewart Down, business owner, Black Bear Burger and 20ft Fried Chicken 

Harry Ridley, head of technology, Levy UK & Ireland 

David Marazzi, venue director, Levy UK & Ireland, O2 Arena Despite ongoing cost pressures and slow real-term consumer recovery, the tone was positive, with a clear focus on innovation, responsiveness, and adding value. 

Using technology to enhance experiences 

With consumers prioritising experiences over possessions, especially post-pandemic, the panel agreed that operators must deliver more than just a meal. 

“We’ve got a ready-made customer base,” said Marazzi, “but they’re in London, one of the centres of culinary excellence in the world. We’ve got to use tech and data to optimise all our outlets. It’s this competition and the state of the market that is driving us to deliver at a very high level. Hospitality is not just opening a restaurant and providing a good meal, it’s a whole package.”  

Ridley echoed the focus on customer experience, pointing to the strategic use of AI, automation, and queue management to reduce friction and build hospitality around fan behaviours.  

“Within Levy, we're looking at each process and how we can leverage the right technology,” he said. “We obsess about the challenge and the problem that we have, which is mainly queuing – massive peak demand within five to seven minutes that we need to try and handle as well as we can, to the highest quality that we can.”  

He mentioned leveraging frictionless stores as well as AI scanning and tracking.  

“We can also use technology to review operations, and that's the key thing that we need to remember – technology is great at driving volume, driving throughput, driving orders but if you can't fulfil those orders, we're letting people down and they’re queuing twice.”  

Expanding channels and creating opportunities 

Operators are moving beyond traditional formats to tap into new revenue streams. Craig outlined how Pure has expanded into workplace delivery and travel, to meet consumers where they are – and the company has recently launched a wholesale range. 

IGD’s Knight also highlighted the vending opportunity, driven by smarter technology.  

“There’s such a big place for vending – and a greater acceptance since the pandemic and the rise of contactless technology.” 

Ridley agreed, citing advances in vending that are driving the platform forward.  

“I think having the ability to transact in your own way is really important,” he said. He also mentioned the power of having thousands of digital screens. “You’re probably going to make more revenue out of selling the digital space. You can tell a story on screen, such as sustainability or where a product comes from.”  

Black Bear Burger’s Down offered an independent operator’s view, underscoring the power of value-led experiences in attracting repeat visits: “We've got a mix of both QSR and dine-in restaurants, and we're actually seeing a contradiction to some of the other players in the market. We're seeing strong growth from both sides of those of the business. We hit a sweet spot in terms of delivering a really great quality product, but at value. And I think that's what the customer wants these days.” 

Data-led decisions: the new competitive advantage 

Data was a recurring theme, with panellists agreeing that robust insight, whether from advanced systems or direct customer interaction, is vital for staying ahead. 

Marazzi said: “One of the things that we found through use of data, especially at the O2, is how different the demographics are in their behaviour. Data is really important to us to plan ahead and decide what products to sell. 

Marazzi mentioned a forthcoming Billie Eilish show. “It’s a completely plant-based, sustainability driven tour.” 

Meanwhile, Down explained how smaller operators can be insight-driven: “I personally still manage all of our Google reviews for each of our sites because that’s really where you get instant feedback. Being as close to the customer as possible is so important, especially when there’s plenty of other offerings.” 

Shifting landscape: the rise of weight loss drugs  

Emerging behaviours are forcing operators to adapt, including the rising use of GLP-1 weight loss drugs such as Ozempic and Wegovy. Though early days, panellists noted that some premium operators are already seeing changes in ordering habits – from smaller portions and fewer sides to more tapas-style sharing formats. 

“It’s one to watch,” said Knight. “We’re doing consumer research to forecast the impact, especially in more affluent markets where uptake is higher because use is being funded by the individual in many cases. Operators will need to adapt their offer accordingly.”  

Conclusion: challenges persist, but so do opportunities 

Despite macroeconomic headwinds, the panel painted a picture of a sector alive with ideas and resilient in the face of adversity. 

“We’ve heard lots of ideas from the panel about how they are improving experiences, using technology creatively and reacting to changes, to ultimately deliver a quality product in a quality setting,” concluded Knight. “The winners in AFH will be those who focus on experience, test new models, and ground their decisions in data.”  

For more information on IGD’s new AFH proposition, visit www.IGD.com 

Restaurant Associates Venues Secures Landmark Contract with Bristol City Council #

Restaurant Associates Venues is delighted to announce that it has been awarded a prestigious 10-year contract to oversee the catering and hospitality operations for Bristol City Council. This significant move sees Restaurant Associates Venues retain its existing presence at M Shed and Bristol Museum & Art Gallery while expanding into new locations, including City Hall, Central Library, Create Centre and a collection of eight park café outlets across the city.

This contract marks a deepening of the longstanding partnership between Restaurant Associates Venues and Bristol City Council, reinforcing a shared commitment to delivering high-quality, sustainable and community-driven hospitality. As part of this new partnership, Restaurant Associates Venues will deliver tailored services across the council’s retail and event spaces, catering for a diverse range of occasions, from corporate functions to private celebrations.

Dirk Talsma, Managing Director of Restaurant Associates Venues, commented:

“We are absolutely thrilled to continue our valued relationship with Bristol City Council and to extend our presence across some of the city’s most iconic and community-focused venues. This contract represents an exciting opportunity to bring fresh ideas and enhanced hospitality experiences to the people of Bristol. We are passionate about supporting local suppliers, utilising fresh, seasonal produce and creating spaces that reflect the city’s vibrant culture. We look forward to this next chapter and to working closely with Bristol City Council to bring our shared vision to life.”

Former MasterChef: The Professionals winner and National Chef of the Year, Steve Groves, will oversee menu design and supplier procurement, ensuring an approach that aligns with Restaurant Associates commitment to championing local Bristol businesses.

Guests can expect a range of new menus and food offers across the council locations, from freshly prepared grab-and-go options to elevated café classics. Each site will continue to uphold the prestigious Bristol Eating Better gold standard.

As part of the contract, a significant refurbishment programme is planned for key locations within the portfolio, enhancing both the guest experience and on-site branding. This will include major upgrades to the M Shed Café and a selection of park cafés across the city. The contract is due to mobilise this summer.

Compass makes Top 100 Apprenticeship Employer List #

Ranked 35th position   

Compass Group UK & Ireland, the UK’s largest food and support services provider, has been recognised as a Top 100 Apprenticeship Employer 2025 - compiled by the Department for Education and RateMyApprenticeship.

The 2025 rankings recognise and celebrate England’s leading apprenticeship employers for their overall commitment to employing apprentices, the diversity of their apprentices, whether their apprentices achieve and their own feedback on their employer’s programme.

Ranked 35th on the list, Compass currently has over 600 people on programmes, and its offer continues to evolve - from a level 2 up to Degree level 6. These range from culinary, facilities management, business management, finance, HR, events and IT.

Jonathan Foot, Director of Skills and Early Careers at Compass Group UK & Ireland, said:

"Providing opportunities for all is at the heart of Our Social Promise, and our award-winning apprenticeship programmes are a key part of that commitment. These programmes can be truly life-changing - we’ve seen incredible stories of individuals who have completed or are currently undertaking apprenticeships within Compass and these people are thriving as a result."

"We’re honoured to receive this recognition and incredibly proud of our dedicated apprenticeship team, who consistently go above and beyond to support learners in reaching their full potential."

Apprenticeships play a vital role in Compass Group UK & Ireland’s Our Social Promise - a commitment to positively impact one million lives by 2030.

For the full list of Top 100 Apprenticeship Employers and the Top 50 SME Apprenticeship Employers visit https://www.top-apprenticeshipemployers.co.uk/2025-winners

Bestway Celebrates 50 years with star-studded tribute to Founder Sir Anwar Pervez at the Royal Albert Hall #

London, 10 July 2025. In a glittering celebration befitting a visionary entrepreneur, Bestway Group welcomed 800 distinguished guests to the Royal Albert Hall on Thursday evening to celebrate the 50th anniversary of Bestway’s founding and to pay tribute to its revered founder, Sir Anwar Pervez OBE, H Pk.

Hosted by Dermot O’Leary, the night paid tribute to one of Britain’s most inspiring entrepreneurs, with a line-up of world-class performers and heartfelt speeches that reflected the remarkable journey of a man who arrived in the UK with little more than determination, going on to build a business empire that today employs over 50,000 people worldwide.

The Royal Albert Hall was transformed into a stage for celebration, including dignitaries, parliamentarians and friends of the Bestway family, gathered to honour the man behind one of the UK’s most successful and socially responsible business groups.

“His is a story of grit, vision and purpose,” said Lord Zameer Choudrey CBE SI (Pk), Chairman of Bestway Group and nephew of Sir Anwar, in his welcome speech.  “From a remote village in rural Pakistan to the founding of Bestway in 1976, Sir Anwar’s journey is not just one of commercial success - but of social upliftment, community investment, and philanthropy. It is our privilege to celebrate him and the 50 years of impact he has inspired.”

The evening’s programme captured the spirit of the occasion, elegant and emotional. Highlights included a spellbinding performance from Katherine Jenkins OBE, a rousing set from Rahat Fateh Ali Khan, (who flew in from Pakistan specially for the event). The evening also featured the dynamic string quartet Escala, accompanied by the Novello Orchestra, under the baton of David Mahoney as well as high energy finale from classical fusion artist, Okiem. 

Former Prime Minister, The Rt Hon Lord David Cameron paid tribute to Sir Anwar’s lifelong values of enterprise, generosity, and service - calling him “a true British success story whose influence spans continents and generations.”

Lord Cameron highlighted Sir Anwar’s belief in the community and the values that helped rebuild this country with a sense of service that has been one of the secrets of his success.  He reinforced the family values reflecting how Sir Anwar, together with his nephew Zameer, and close friend Younus Sheikh, created the paragon of the family-run firm, built on trust, respect and shared purpose.
 
Sir Anwar’s life is the embodiment of the immigrant dream fulfilled. Arriving in Britain in 1956, he worked a series of jobs in Bradford and London before opening his first retail store in 1963. Thirteen years later, he launched Bestway, laying the foundations for what would become a diversified multinational group spanning food, pharmaceuticals, cement, and banking.  Today, the Group is one of the UK’s largest family-owned businesses and a leading voice in responsible business and philanthropy and thrives under Sir Anwar’s guiding ethos of hard work, integrity, resilience and community service.

Equally defining has been his commitment to giving back. Founded in 1987, the Bestway Foundation has donated over £50 million to causes in the UK and abroad, with a focus on Education, Health, and Social Mobility, all issues that sit close to Sir Anwar’s heart.

“Tonight is not only about looking back - it’s about looking forward,” said Lord Choudrey. “Bestway’s story is still being written, and it is one built on the legacy of a man who dared to dream bigger than circumstance.”

Care home residents’ magical tale of jelly scoops top prize in Premier Foods’ desserts competition #

A group of care home residents at Harrogate Neighbours have been named the winners of Premier Foods’ ‘Unleash Your Imagination’ competition, after capturing the hearts of the judges with a magical tale of jelly. 

Harrogate Neighbours is a not-for-profit charitable organisation providing care services to the elderly across North Yorkshire. The winning tale was masterminded by an imaginative group of 10 residents as part of their weekly ‘get togethers’. Inspired by the playful, wobbly nature of jelly depicted from their childhoods, the group created a fantastical tale that transported the judges into a magical world full of joy and wonder. 

The story follows Angelica who, in search of jelly, finds herself transported into a wobbly wonderland of oversized food complete with a giant avocado, a colossal cucumber and an enormous bowl of jelly. A whimsical tale of love and adventure, it quickly captured the hearts of the judging panel with its nostalgia, emotional connection and creativity and expression. 

A spokesperson from Harrogate Neighbours commented: “We are thrilled to have won this brilliant competition. Our residents had a great time creating this story, and it was wonderful to see them using their imaginations and memories to create such a special tale of adventure.” 

The Unleash Your Imagination competition was fronted by head judge and ambassador James Clear, Hospitality Director at Aria Care. James said: “The story from Harrogate Neighbours was full of joy, humour and heart. Not only did it capture the magic and nostalgia of jelly, but it was also clear how much thought and imagination the group of residents poured into it. A huge congratulations to the whole team – they can now look forward to receiving their special prize.” 

As the winning care home, Harrogate Neighbours will receive a special afternoon tea experience during Afternoon Tea Week 2025, hosted by Premier Foods. The celebration will feature a delicious spread of sweet and savoury treats, fun activities, and plenty of jelly. 

Mariela Petkova, Channel Marketing Manager at Premier Foods Foodservice, added: “We launched Unleash Your Imagination to spark fun and adventure through some of the nation’s best loved dessert brands. The wonderful tale created by the residents at Harrogate Neighbours is a reminder of how something as simple as jelly can bring moments of joy, fun and laughter into care home settings.

We’re proud to support meaningful moments like these through our beloved dessert brands such as McDougalls Jelly.” 

Harrogate Neighbours’ winning entry in full: 

It was a beautiful October day, and Angelica was feeling peckish. She thought a lovely bit of jelly would be just right. She knew that her boyfriend Angelo had made some jelly the day before, so she went to the fridge to get it. She opened the door, and a whooosing sound filled her ears. Before she knew it, Angelica was staring at an enormous brussel sprout. She looked around and saw a massive milk, an awesome avocado and a colossal cucumber. She had been sucked into the fridge! How on earth would she escape? Just then, she heard a muffled whistling. Angelo! His massive appetite meant he was never far from the fridge. He would save her! Angelica looked around and saw... the enormous bowl of jiggly jelly. Before she could over think it, she dived head first into the bowl. Surely Angelo would want some jelly and see her in the bowl. A whooosing noise filled Angelica's ears, and she saw, to her dismay, Angelo next to her in the bowl of jelly. Angelo looked around, turned to Angelica and said 'Looks like I'll need a bigger spoon!' 

White Oaks secures new contract with Town & Country Housing #

White Oaks, the senior living sector of Compass Group UK & Ireland, has agreed a new partnership with not-for-profit housing association, Town & Country Housing.

The three-year contract will see White Oaks provide resident catering services at four assisted living developments in Kent, comprising 242 self-contained apartments in Maidstone, Gravesend, Tonbridge and Larkfield.

The 18 strong team will provide a 365-day lunch service, meeting all dietary and cultural requirements, with an emphasis on using fresh produce, authentic recipes, and the freshest available ingredients. Core to the offering is establishing a strong sense of community and working closely with residents, while continuously evolving and innovating the service to meet their changing needs.

With residents’ satisfaction crucial to the success of the partnership, the procurement process included residents as part of the decision-making process. They will continue to monitor the catering as the relationship develops, encouraging engagement and feedback.

The White Oaks team is dedicated to delivering consistent high-quality food and services, with dedicated expertise. They are experienced in creating food and service offers that are developed to meet the specific meal requirements of residents and tenants, offering quality, choice and flexibility.

Laura Tighe, Business Director at White Oaks said: “At White Oaks, we really understand that it’s the small things that make the difference between living and lifestyle. We’re committed to creating an exceptional dining experience for residents, along with strengthening the community feel and enhancing social interaction amongst residents to tackle isolation.

“Safety and wellbeing is always our top priority, so we’ll be ensuring that every person has their specific needs catered for and that we deliver the best possible service. We loved interacting with the residents as part of the procurement process, and this contract win feels extra special knowing that we were chosen based on resident engagement.”

Denise Brend, Head of Housing at Town & Country said: “This tender was the perfect opportunity to not only review the current catering services but raise the bar by lifting the offering to new levels. Residents and staff have high expectations of standards, particularly lunch, as it is seen as the highlight of the day - a chance to eat, socialise and enjoy a strong sense of community. We were looking for a partner that would rise to this challenge, while providing added social value and shared ethos, delivered by an experienced catering and support staff and management team.

“We’re excited to be working with White Oaks and are confident they’ll be able to deliver. They’ve been very attentive and have residents at the heart of what they do. They have given us a seamless service since day one of the contract at all schemes. We have had a very good first three months and I look forward to developing our relationship further.”

Clawson scoops seven Gold wins at the 2025 International Cheese & Dairy Awards #

Clawson Farms is delighted to have had another very successful year at the International Cheese and Dairy Awards (ICDA), bringing home to Leicestershire seven prestigious Gold trophy wins, two Silvers, and four Bronzes, confirming its status as an outstanding cheesemaker.

Attracting the very finest from the global cheese and dairy industry, the ICDA has been held annually for over 100 years, celebrating and rewarding excellence and expertise in cheesemaking.  This year, at the Staffordshire County Showground, almost 5,500 entries were judged by 250 judges, to select those worthy of joining an elite group of winners.  Being awarded a trophy is acknowledgment of supreme quality and brings with it industry recognition and high esteem.

The Gold trophy wins for Clawson Farms includes;

Gold - Champion of Champions – Shropshire Blue, in the ICDA Past Masters Award Class
Gold - Shropshire Blue, in the Best Whole Shropshire Blue Class
Gold x2  - Stilton®, in the Best Whole Stilton and Best Two Halves of Stilton Classes
Gold - Rutland Red, in the Traditional Farmhouse Red Leicester Class
Gold – 1912 Shropshire Blue, in the Best Vegetarian Blue Cheese Class (which included cheddar and blue cheeses in general)
Gold – White Stilton and Lemon Peel, in the Best Cheese with Sweet Additives Class

Bill Matthieson, Managing Director, Clawson Farms; “We are thrilled with these awards as this builds upon being World Champions in 2022 (Shropshire) and 2024 (Stilton).  We are particularly proud that this year that we are winning across the key classes we entered with Stilton, Shropshire and Rutland Red. 

“The big accolade in 2024 is Shropshire winning the Champion of Champions award, which in Football terms is like Chelsea winning the Club World Cup or Liverpool winning the Champions League!

“Recognition at the ICDA enables us to use these wins as a platform to engage with our customers to stock Stilton and Shropshire Blue.  Consumers are choosing blue cheeses more frequently when they shop, with Stilton back in strong growth in the past year* so we urge chefs and catering operators to seize the opportunity to reflect this growing trend on menu and give more presence to these fabulous blue cheeses. 

“That we can produce award-winning cheeses such as our Blue Stilton and Shropshire Blue to this standard is a testament to our teams and their devotion for this great British produce.

“What this means for our customers is that no matter which of our cheese formats they choose; whole, quarters, sliced, crumb, crust or burger melts, they can be assured of the finest flavours and highest standards of production, which we recognise is imperative for the foodservice sector, in helping to win and retain business.”

*Kantar Stilton +2% in volume and +5% in value, giving +£2.5m in sales to the category and Shropshire Blue +17% volume and +25% in value, giving +£1m in sales to the category
 
To learn more about Clawson Farms and its range of products for foodservice call 01664 822332, go to www.clawson.co.uk or email enquiries@clawson.co.uk

Allianz Stadium serves up UK-first plastic-free drinks carrier in latest sustainability play with Notpla and Levy #

Allianz Stadium, London – Allianz Stadium has taken another step in setting the standard for sustainable sport by piloting a UK-first, plastic-free drinks carrier at England XV v France XV rugby match, on 21 June 2025.

The carrier, inspired by the shape of a rugby ball, was developed by Notpla, the Earthshot Prize-winning packaging innovators, in direct collaboration with the catering and operations teams at Allianz Stadium.

This latest launch marks yet another milestone in a long-standing partnership between Allianz Stadium, Levy and Notpla, who have worked together to bring seaweed-based, home-compostable packaging solutions into live stadium service at pace and scale.

Real-world innovation, born from stadium collaboration The new carrier was co-designed with the specific challenges of matchday service in mind - from speed and stackability through to simplicity of disposal, with Notpla’s carrier biodegrading naturally, just like a fruit peel.

This latest innovation builds on Allianz Stadium’s broader sustainability programme and follows the venue’s UK-first trial of Notpla’s seaweed-based chip forks during the 2024 Guinness Six Nations.

Tangible impact already delivered

Allianz Stadium’s partnership with Notpla has already led to the replacement of over 100,000 single-use items across food packaging and cutlery, with 50,000 of those in the past year alone. Cutting more than 86 kilograms of plastic from source. And by making the
switch, the stadium has also avoided nearly 1 tonnes (974 kg) of CO₂e emissions. 

With the new drinks carrier now in use and future packaging innovations set to be added to the lineup, that impact is only set to grow.

Gary Cargill, Director of Catering Services, Twickenham Experience Limited at Allianz Stadium: “We’re proud to work with innovators like Notpla to deliver practical, visible steps towards a more sustainable matchday and event experience. This new drinks carrier is just one more example of how these changes, delivered at scale, can make a big difference for our fans and the planet.”

Pierre Paslier, Co-Founder and Co-CEO, Notpla: “Working directly with the team at Allianz Stadium has allowed us to design and deliver true packaging innovation at speed. This kind of collaboration - with a venue willing to lead and a caterer committed to action - is how we make plastic-free stadiums a reality and really tackle the problem of single-use plastics head on."

Elior UK scores 6-year contract with Dundee United Football Club #

Elior UK, a leading contract caterer, has been awarded a six-year contract with Dundee United Football Club located at Tannadice Park, Dundee. This agreement with Elior represents the football club’s largest ever commercial agreement. 
 
Elior will manage a full range of hospitality services across the stadium, elevating the matchday experience with new menus and efficient service delivery technology. As part of the agreement, Elior will make significant capital investment to improve both front-of-house and back-of-house facilities. The leading contract caterer will also focus on sourcing fresh Scottish produce by partnering with local businesses.
 
Elior will commence catering at the Club this month ready for summer events and the start of the new football season.

Dundee United is a William Hill Scottish Premiership football club and has been located at Tannadice Park since the club was founded in 1909.
 
Mark Cunningham, head of commercial at Dundee United Football Club, said: “We’re excited to be working with Elior on what is the club’s largest-ever commercial agreement. Their expertise in delivering exceptional catering at top venues makes them the ideal partner as we uplevel our matchday experience. From fresh, modern spaces to elevated food and drink offerings, including the return of Tennent’s to Tannadice, this collaboration marks a major step forward for the club and our supporters. It’s a transformational moment for hospitality at Dundee United.”
 
Craig Stewart, managing director stadia at Elior UK commented: “We are delighted to be embarking on this exciting partnership with Dundee United. Over the coming weeks and months, we’ll be collaborating with the club to develop a number of innovative food offers that will elevate the matchday experience. We’re committed to working closely with local suppliers to make the most of Scotland’s exceptional produce.” 
 
This latest win strengthens Elior’s stadia portfolio across Scotland. Other stadia clients include Scottish Gas Murrayfield and Hibernian Football Club in Edinburgh and Rangers FC in Glasgow.

Nestlé Professional® Toque d’Or 2025 winners send inspiring message to industry after prize trip to Italy #

The 2025 Nestlé Professional Toque d’Or winners have urged operators to nurture young talent and create better career opportunities in hospitality, after returning from their culinary trip prize to Italy. 
 
Tom and Katie said education, service and quality of ingredients are key to creating better experiences in hospitality. The trip, which involved visiting the San Pellegrino manufacturing plant, the Starbucks Reserve Roastery and the famous Acqua Panna estate, is part of the competition’s ethos to help students bridge the gap between the classroom and industry. 
 
Tom Brassington, BOH Winner said: “Hospitality operators have a big role to play in shaping the careers of students and young industry professionals. As I reflect on this trip and the Nestlé Professional Toque d’Or experience as a whole, it’s clear how a combination of high standards, great ingredients and a passion for service can turn ordinary moments into something unforgettable. I’ve learned so much, and as someone looking to kickstart my professional career, I can only encourage other hospitality businesses to invest in young talent and help build a brighter future for our industry.”  
 
Katie Blundell, FOH Winner said: “You need a combination of education and real-world experience to be able to truly learn, grow and develop. Nestlé Professional Toque d’Or helped me understand the level of professionalism expected in our industry, and this trip bought that ethos to life. Experiencing the true art of hospitality – where service and ingredients come hand-in-hand – has been incredibly inspiring. I’d love to see more businesses opening their doors to students and young professionals – it’s how we raise standards and inspire long-lasting careers.” 
 
Over the course of the six days, the duo journeyed from Milan to Florence and into the heart of the Tuscan countryside where they experienced Italian culture, cuisine and craftsmanship at every turn. Their trip began in Milan with a behind-the-scenes tour at the San Pellegrino manufacturing plant, which produces more than one billion bottles of water per year. As well as learning about how its water is canned and bottled, Tom and Katie learned about the importance of quality control and labelling, which also forms part of the production process. 
 
Later that day, the winners enjoyed a fine dining lunch at Bigio Restaurant in San Pellegrino Terme and an unforgettable multisensory dinner at Sensorium in Milan. 
 
Their exploration of global brand innovation continued the next day at the Starbucks Reserve Roastery. As part of their tour, Tom and Katie were guided in the preparation of single-origin coffee using four different brewing methods, including Cold Brew, Chemex, French press and Siphon. This experience demonstrated how the same coffee can convey very different sensations based on how it is prepared. 

They also watched the manufacturing team transform green beans of arabica coffee into aromatic cups of brewed coffee, in a fascinating bean-to-cup process. 
 
The duo were then treated to an aperitif on the rooftop terrace at The Roof Milano, taking in sweeping views of the city, followed by dinner at Sidewalk Market – a venue known for its modern take on traditional cuisine. 
 
From there, Tom and Katie travelled by train to Florence. One of the key highlights of their trip included an unforgettable visit to the Acqua Panna estate, located in the rolling hills of Tuscany. Here, Tom and Katie toured the natural spring site and learned about the water’s unique mineral journey through the Apennine Mountains. Lunch followed at traditional Tuscan restaurant Cosimo De Medici, where they tasted local dishes and delved into the region’s food philosophy rooted in simplicity and seasonality. 
 
Dinner that night was at Saporium Firenze, a Michelin-starred restaurant known for its farm-to-fork approach and innovative interpretations of classic Italian dishes. 
 
The final full day took them deep into the Tuscan countryside for a vineyard tour and cooking class with an authentic Italian food and drink experience held on a working family-run farm. Under the guidance of local chefs, Tom and Katie picked fresh ingredients, made pasta from scratch and tasted wines grown on the estate, gaining new skills and a deeper understanding of Italian food culture. 
 
Katya Simmons, Managing Director of Nestlé Professional UK&I, said: "Nestlé Professional’s Toque d’Or is about helping young hospitality talent build their confidence, grow professionally and experience the breadth of careers our incredible industry has to offer. Every year we’re amazed by the talent coming through, and Tom and Katie are no exception. This trip to Italy gave them a real taste of hospitality excellence – from global brands to grassroots cooking – and we can’t wait to see where their careers go next.” 
 
For more information about this year’s winners trip and to stay tuned for updates surrounding the highly-anticipated 2026 competition, please click here.