Members’ News
September 2025
Sodexo extends long-term partnership with Chesterfield Royal Hospital NHS Foundation Trust #
Sodexo Health & Care has strengthened its long-standing partnership with Chesterfield Royal Hospital NHS Foundation Trust after being awarded an eight-year extension to its patient dining contract, following a competitive tendering process.
Sodexo has worked with Chesterfield Royal Hospital for nearly 30 years to deliver high-quality catering services in partnership with Derbyshire Support and Facilities Services (DSFS), a wholly owned subsidiary of the Trust. The new contract, which began on 1 April 2025, is valued at £24.8 million and will take the partnership to 33 years by the end of the term.
Under the new contract, Sodexo will continue providing a combination of Apetito meals and in-house produced dishes, alongside an extensive range of special diet options that cater to a variety of dietary preferences, as well as cultural and religious needs. All meals are prepared in the hospital’s central production kitchen before being transported to wards using specialist regeneration trolleys and served by DSFS staff.
As part of the refreshed offer, a new inpatient menu was launched in May, featuring two additions designed to enhance the experience for patients with specific nutritional needs.
The first is a dedicated finger food range, developed to promote dignity and independence, particularly for individuals living with dementia. This menu features familiar, easy-to-handle options that support independent eating and improve the overall dining experience.
The second is a high-energy mini meal range, created for patients with reduced appetites or those who require calorie-dense meals. These dishes deliver essential nutrition in smaller portions, supporting recovery and overall health.
To ensure a consistent and positive dining experience on the wards, Patient Service Assistants are taking part in sampling and training sessions to ensure the new meals are handled and served effectively.
Kim Beevers, Assistant Director of Facilities at DSFS added: “We are delighted to continue working with Sodexo on our patient food and dining offer. Here at Chesterfield Royal Hospital we know how important nutritious and tasty food is to our patients, and how it can support and aid recovery, as well as improving overall health and wellbeing. We also know how proud our colleagues are to serve great food, catering to patients with different preferences and diets.
“We are really looking forward to hearing from our patients and colleagues on what we can change to improve our offer and working with Sodexo to make those changes that really benefit our patients and improve their catering and dining experience when being cared for in our hospital.”
Philip Leigh, CEO Health & Care, Sodexo UK & Ireland said: “We know that good food and nutrition play a vital role in the patient journey, supporting recovery, improving wellbeing, and enhancing the overall experience. This extended partnership with Chesterfield Royal Hospital gives us a valuable opportunity to further develop the dining offer. Working closely with DSFS and the Trust, we are committed to delivering high-quality, nutritious meals that meet the diverse needs of patients.”
Kraft Heinz and chef James Cochran share tips for business and culinary success ahead of Master of the Menu deadline #
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To support the inaugural Kraft Heinz Masters of the Menu competition, chef ambassador and Great British Menu winner James Cochran has shared essential business advice for independent operators looking to build a successful food business.
Cochran’s advice is split into three key areas: laying strong foundations, excelling in the kitchen, and building visibility. His tips pull on his decade of industry experience - from cooking in Michelin-starred kitchens to launching his own restaurant, 12:51, and cult fried chicken concept, Around the Cluck.
"Every successful restaurant starts with the same fundamentals," said Cochran. "Whether you're opening your first restaurant or launching a pop-up, these principles have guided me through every venture. I've learned them through trial and error, and I hope that by sharing them, I can help other independent operators sidestep some of the challenges I faced."
Foundations First
Cochran emphasised the importance of financial discipline and realistic planning. "Have a detailed P&L projection and keep your expectations grounded," he advised. "Unexpected costs will come - supplier delays, staff no-shows, equipment breakages. Ensure you have enough capital to cover wages and overheads for at least the first month."
His approach to growth is equally measured: "Grow smart, not fast. Scaling too soon can unravel even the best businesses. Pay yourself a fair wage and wait until the end of your financial year before considering dividends."
Kitchen Excellence
In the kitchen, Cochran advocated for seasonal menus and calculated risk-taking. "Design your menu around seasonal availability. This isn't just cost-effective; it's sustainable and makes you stand out," he explained. "Keep your menu tight and focused, then evolve it as your business grows."
He also encouraged operators to embrace experimentation: "Don't chase perfection - progress beats perfection. Get in the kitchen, make mistakes, and learn fast. Execution teaches you more than theory ever will."
Building Visibility
On marketing and brand building, Cochran stressed the importance of starting early and staying authentic. "Your marketing strategy should begin before your launch. Develop a plan that includes essentials like a website, social media presence, and targeted advertising."
Most importantly, he emphasised the power of storytelling: "People buy into stories and personalities, not just products. Your brand should make people feel something - and make them remember you. In a saturated and fast-evolving industry, standing out is non-negotiable."
About Masters of the Menu
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.
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. 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 are currently open 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.
For full details on James’s Top Tips please view the 'About James’ information on the Masters of the Menu webpage:
https://www.kraftheinzawayfromhome.com/en-GB/mastersofthemenu
Sodexo appoints Alex Verjee as MD for universities business #
Alex Verjee has been appointed as the managing director for Sodexo UK & Ireland’s universities business to accelerate its growth in the delivery of food, FM and student accommodation management services to the higher education sector.
Alex has been promoted from her current position of partnerships director within Sodexo’s Schools & Universities business where her strong emphasis on student experience and a consumer-oriented approach to service delivery has helped Sodexo retain and extend contracts within both the university and independent schools sector.
Alex takes on her new role as managing director for universities from 1 September 2025 and will join the Schools & Universities executive leadership team.
Tracey Smith, CEO Schools & Universities, Sodexo UK & Ireland said: “Alex is well-known and respected within the industry. Having created strong client relationships which has helped drive the retention of contracts we look forward to her future success in driving growth in the higher education sector.”
Alex joined Sodexo in 2011 initially within its Health & Care business where she developed catering and FM partnerships with NHS and private healthcare providers. Since 2017, Alex’s work has been within the university and independent school markets where she has built trusted partnerships and helped Sodexo deliver sustainable value for its clients.
Contract caterers' sales jump 8% in second quarter of 2025 #
Britain’s top contract caterers sharply increased their sales and outlets in the second quarter of 2025, the new Contract Catering Tracker from CGA by NIQ, Bidfood and UKHospitality reveals.
Sales from April to June rose by 8.0% year-on-year, continuing a long run of growth in every quarter since mid-2021, when caterers started to recover from the COVID-19 crisis. After 9.5% growth in the first quarter of the year, it completes a very strong first half of 2025 in which contract caterers have outperformed most other sectors of hospitality.
The latest figure takes groups’ MAT growth—for sales over the last 12 months compared to the previous 12 months, including new contracts—to 7.9%.
Businesses also continued their sharp upward movement in outlet numbers over the quarter, the Contract Catering Tracker shows. Units increased by 9.3% and now stand well above pre-COVID levels.
The Contract Catering Tracker from CGA, Bidfood and UKHospitality aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Contract catering has staged an outstanding comeback from the widespread closures of COVID, and near-double digit growth in both sales and outlets is testament to its resilience and innovation. It is even more impressive in the context of challenging and high-cost trading conditions that have sapped the confidence of businesses and consumers alike. Inflationary pressures are unlikely to ease soon, but caterers are likely to continue to be among the standout performers of the sector for the rest of 2025 and beyond.”
Debra Morrell, business development controller for B&I at Bidfood, said: “Against a backdrop of economic and market conditions that are not conducive to growth right now, this quarter’s strong results are particularly welcome. Encouragingly, the past couple of months have shown strong signs of recovery, supported by an increase in the number of sites and stronger activity in the private sector. This resilience and adaptability are reassuring. However, with further inflation likely, consumer confidence still fragile, and the Autumn Budget approaching, it will be vital for operators to continue demonstrating that they can offer value compared with the high street.”
Kate Nicholls, chair of UKHospitality, said: “Contract caterers continue to perform strongly and this quarter’s excellent growth in both sales and outlet numbers is clear proof of the demand for the high-quality service the sector provides.
“These impressive numbers are important as costs continue to bite, and I know that contract caterers are continuing to feel the impact of increased costs.
“It’s critical we see action from the Government to reduce costs at the Budget this autumn to support contract caterers and stop the sector being taxed out.”
Bestway Wholesale to make healthier choices more accessible with national Good Food Retail Network #
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On the 3rd of September 2025, Bestway Wholesale announced the launch of the Good Food Retail Network in collaboration with Impact on Urban Health and Rice Marketing to improve access to healthier, affordable and culturally relevant food in independent convenience stores – a first-of-its-kind national programme.
For millions of families across the UK, particularly in lower-income communities, the convenience store is the store that they use and rely on. When healthier choices are missing, communities are left with limited options, often defaulting to less healthy diets. The Good Food Retail Network is tackling this issue head-on by enabling independent retailers to stock and promote healthier ranges that customers trust and can afford.
This launch comes at a pivotal moment, as Government develops its Ten-Year Health Plan and considers extending HFSS (High Fat, Salt and Sugar) restrictions to the convenience sector. The initiative has already attracted Government interest as a practical model for driving change at store level.
From pilot to national movement
The Good Food Retail Network builds on a pioneering project launched in 2019 by Rice Marketing and Impact on Urban Health, with Bestway Wholesale as wholesale partner. A successful 2020 pilot, run through selected Bestway depots, proved that retailers could increase sales and sustainability by stocking healthier options.
The pilot saw over 100 healthier lines (across chilled, frozen, grocery, bakery, confectionery, soft drinks and snacks) promoted in two London Bestway depots, supported by point-of-sale, promotional activity and stronger shelf-labelling. Results showed that simple changes in pricing, placement and promotions can have a measurable impact on purchasing behaviour – and ultimately on health outcomes.
This innovative work has been scaled through Bestway’s unrivalled national footprint. With 62 depots and 100,000 retail customers, Bestway provides the reach and support to translate pilot learnings into a national movement – creating real impact for retailers, suppliers and communities alike.
Scaling up: a national blueprint
The Network launches as a scalable model that already includes more than 220 engaged retailers across Costcutter, best-one, Londis, Nisa, Premier and SPAR, with supplier backing from brands such as Danone, Kind Snacks, KP Snacks, Mars and Nestle and the support of 13 local authorities. Research partners, including the University of Oxford’s Healthy Sustainable Places team, have shown interest in the model.
Kenton Burchell, Group Trading Director, Bestway Wholesale, said:
“Bestway Wholesale is proud to be the first national wholesaler to implement this model, developed with Rice Marketing and Impact for Urban Health. Together we’ve proven that healthier products can drive sales through smarter placement and promotion – and this is a blueprint that can be scaled across the industry.
No other wholesaler has the scale and relationships to deliver this at pace – and that is why Bestway is leading the charge. For Bestway, this work is central to our ESG commitments. We recognise our responsibility to support public health, anticipate government policy, and help independent retailers grow sustainably. By leading this collective movement, we can make a real difference to families who need access to affordable, nutritious food the most.”
Stephanie Rice, Director of Rice Marketing, said:
"We are delighted to launch the next stage of the Good Food Retail Network. This is more than a campaign; it’s a long-term shift in how the sector can operate. By uniting wholesalers, suppliers, retailers and local government, we’ve created a scalable blueprint for the industry. With healthier, affordable products already gaining traction, this Network is driving real, lasting change.”
Launch event
The launch event, hosted by Peter Babudu, Executive Director of Impact on Urban Health, brought together wholesalers, suppliers, the Association of Convenience Stores (ACS), the Federation of Wholesale Distributors (FWD), councils and retailers. Attendees heard the findings of the first-year external evaluation and were invited to join the Network.
Burchell concluded:
"This project demonstrates Bestway’s commitment to both sustainability and public health – empowering independent retailers to be part of the solution while also driving their commercial success.”
Further to the launch, Bestway Wholesale will host a series of one-day trade events across seven London depots – the same depots that have supplied the Good Food Retail Network with stock funded by local Councils. Backed by leading supplier partners, the events will feature deep-cut promotions on a wide selection from the Healthier 100 range. The initiative is designed to give retailers within the network even greater incentive to stock healthier options, while also benefiting from attractive margins.
WSH and Bidfood partnership brings innovative lower-carbon meat supplier to foodservice menus #
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Hospitality business WSH has partnered with Bidfood to introduce Legghorn – a supplier of lower-carbon, high welfare chicken mince – into the foodservice sector.
Legghorn will supply the foodservice sector with chicken mince from 420-day-old breeder hen meat, often considered a ‘by-product’ of the chicken industry, which has just 1.31kg of carbon per kilo of mince.
The hens are antibiotic-free and are only vaccinated for Salmonella and Newcastle disease and come from Red Tractor-certified farms, a recognised welfare standard.
Pre-industrialisation, Italian kitchens prized gallina vecchiameat from mature hens, with a depth of flavour that was often used to make ragu.
Full of flavour, the meat can also be used for recipes such as Bolognese, kofte, meatballs, burgers, chicken Kiev and chicken royale.
This new partnership follows a successful trial at a number of WSH brands, including BaxterStorey, Searcys and BM Caterers who have all trialled the product across a number of locations and events, including at the BaxterStorey Obsessed Expo, a Searcys ESG Summit and a BM client ESG roundtable in May.
A soft launch of the product in June has seen it added to menus at eight WSH locations, with a ramp-up over the summer in collaboration with Bidfood.
The introduction comes via Bidfood’s Open Doors programme, launched in 2023 to support small businesses to succeed in the foodservice sector by sharing knowledge, guidance and insight, access to customer showcase opportunities, and help with market visibility. The programme has engaged more than 450 suppliers since launching, with a key focus on suppliers delivering the most progressive and innovative offerings.
Kevin Dunford, Head of Food & UK Agriculture Procurement at WSH, said: “We’re really happy to be supporting Legghorn’s highly nutritious but still delicious approach to tackling the challenges faced across our food system. As part of our Second Nature ESG goals, this is yet another innovative way to help us reduce our carbon footprint and a smarter way to honour the whole animal. The chef community across our brands have come together to work alongside procurement to really focus on higher welfare and reducing carbon in our meat supply chain. As an industry we need to think differently to solve the challenges we face.”
Richard Murray, Founder of Legghorn, said: “I'm incredibly grateful to be partnering with WSH and Bidfood to bring Legghorn to the foodservice sector. Their belief in our goal – to make better use of what we already have, and to reduce carbon without compromising on quality – has been instrumental in getting this off the ground. It’s exciting to see chefs embracing Legghorn not just for its sustainability, but also for its flavour and versatility.”
Andrew Allen, Entrepreneur-in-Residence and lead on Bidfood’s Open Doors Programme, said: “The Open Doors Programme has always been centred on creating a system that enables the most progressive and innovative suppliers to get to market, and to Bidfood customers. From the first conversation, it was clear Legghorn was a perfect supplier to support, particularly given the fit with WSH's goals.”
July's delivery sales surge, but takeaway trends remain steady #
Britain’s top restaurant groups experienced strong growth in at-home dining in July 2025, with total delivery and takeaway sales increasing by 13.5% year on year, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
This represents a sharp uplift compared to previous months of flat or marginal growth. The boost is supported by robust delivery performance, which saw sales climb by 15.8%, alongside a 9.5% increase in combined total order numbers, indicating improved frequency and consumer confidence in the delivery market.
Takeaway and click-and-collect sales also improved, albeit more modestly, with an 8.4% total year-on-year monthly takeaway sales growth.
Overall, the at-home market in July reflects a return to form for delivery after a muted summer so far, due to mixed weather and ongoing uncertain consumer confidence.
Total order volume for delivery exceeded 2.95 million, with takeaway orders just shy of 2.32 million. This data demonstrates a healthy appetite across both formats, but a noticeable preference for delivery-led convenience, as operators tap into sporting and cultural events and summer’s feel-good factor, bringing the party to consumers who choose to stay at home to celebrate and socialise.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “July’s delivery-led growth is welcome news. The opportunity now is to build on delivery’s strong channel momentum, with value, consistency, and experience-led innovation. The right partnership marketing, promotional alignment, digital engagement and fulfilment capabilities are key for optimising this growth potential, even as broader consumer confidence wavers.”
Cuisine Centre becomes first production kitchen to achieve “Green Kitchen Standard” certification #
Compass One’s Cuisine Centre has achieved the prestigious Green Kitchen Standard certification for their sustainable kitchen practices – the first production kitchen to get the standard. The certification recognises caterers that are taking positive steps to sustainably manage energy, water and waste - demonstrating their commitment to better ways of working.
Awarded by the Soil Association, these standards assure customers that caterers are going a step further to minimise environmental impact. The Soil Association aims to transform the way people eat, farm and care for the natural world.
The Cuisine Centre has demonstrated its commitment to more sustainable practices, through a number of different initiatives and creating high standards across several areas within its operations. These include getting the most out of natural resources, for example by using 100% renewable energy within its sites. As well as reducing water and energy usage overall and having a food waste minimisation plan.
Compass’ Cuisine Centre supplies over 14 million meals a year across sectors such as healthcare, schools, workplaces and the wider hospitality industry – this sustainable approach impacts every single meal produced. Achieving Green Kitchen Standard is part of Compass One’s wider commitment to protect the environment and reduce its emissions.
The Cuisine Centre has a dedicated team, including Dietitians and New Product Development specialists, who are responsible for providing nutritious and delicious meals. The team produces ‘Steamplicity’, a cooking system that uses fresh ingredients and steam cooks them within minutes. Plus, the recently launched ‘Moreish’ range, a high-quality, nutritious frozen concept, which locks in flavour, alongside chilled plated ranges. All the meals meet the nutrition criteria in the British Dietetic Association’s Nutrition and Hydration Digest, which sets industry standards.
Rees Bramwell, Sustainability Director, Compass One commented: “This certification focusses on doing the basics brilliantly. We know the value that our natural resources have and this endorsement sends a clear message that we have solid sustainability practices in place – giving us the foundations to build on and progress even further. Our size and scale mean by taking positive steps to protect the environment, we can make a big impact, so it is brilliant to be able to pass these benefits on to our clients and customers too.”
Greg Harrison, MD, Cuisine Centre commented: “We work hard to provide nutritious and delicious food to our clients and customers. What is important is that we do this in the most sustainable way we can, so to achieve the Green Kitchen Standard is an important milestone. This sets a clear benchmark that we are leading the way in everyday efficiency.”
Caron Longden, Head of Business Development for Healthy and Sustainable Food at Soil Association says: “Becoming Green Kitchen Standard certified is a great achievement showing caterers at the forefront of combatting climate change by reducing environmental impact. Through implementing best practice, monitoring energy, water use and waste, as well as setting improvement targets, Green Kitchen Standard shines a light on your hard work and showcases caterers leading by example.”
Zest Quest Asia 2026 now open for entries #
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The annual student competition that has done so much to reshape the hearts and minds of budding chefs towards Asian tastes and flavours is once again open for entries.
Zest Quest Asia, now in its 13th year, is expected to attract dozens of talented and ambitious students throughout the UK with its challenging criteria and the promise of national recognition. The first prize of an all-expenses paid weeklong trip of a lifetime to a surprise Asian destination should also spur on colleges and their tutors to support the entry of teams eager to display their knowledge and skill in preparing and interpreting authentic Asian cuisine. Significantly, there is no age limit to entry, although competitors must be permanent residents of the UK and be in full time education, in line with founders’ Cyrus and Pervin Todiwala’s original intention to recognise and nurture ‘homegrown’ talent.
Students teams will progress through the competition in stages, with all those registering their interest by 31st October 2025 able to avail of tutorials by Cyrus and Zest Quest Asia chairman of judges, Steve Munkley, scheduled on 3rd November 2025. Students who wish to take part in the semi-final round will then be asked to submit a menu comprising four Asian courses - an amuse bouche, starter, main course and dessert - using ingredients provided by gold sponsors Lee Kum Kee and Tilda Rice. They will also need to demonstrate the use of various cooking combinations using a Panasonic NE-C1275 combination microwave in their entries.
Deadline for entries is Friday, 5th December 2025. Finalists will go on to the knowledge presentation and live cook-off to be held at the University of West London over two days in April 2026, with the announcement of the winners made at a Gala Dinner and Awards Night hosted by gold sponsor Hilton London Wembley on 10th April 2026.
Cyrus Todiwala, a member of the Master Chefs of Great Britain, which supported Zest Quest Asia since its inception 13 years ago, said, “From humble beginnings, Zest Quest Asia has grown into one of the most prestigious student competitions in the country. But we realise that entering competitions may not be included in a college’s budget so we’re overjoyed that this year once again, the Worshipful Company of Cooks will be offering financial assistance to colleges and students who reach the finals but need support to meet the expenses involved. At Zest Quest Asia, we count on our industry’s support to keep us going – thanks to the likes of Lee Kum Kee, Tilda, Panasonic and Hilton London Wembley, who continue to share our mission to develop the next generation of skills in Asian cuisine.
“And what prizes! Our current champions, Loughborough College, are bound for Hong Kong this week, courtesy of this year’s headline sponsor, Lee Kum Kee. We can’t wait to hear about their culinary adventures and lived experiences! My message to students, parents, lecturers and college managers is don’t hesitate to get involved. As we have said for the past 13 years – competing is only the beginning.”
The 2026 panel of judges, besides the Todiwalas and Steve Munkley, are chefs Clive Roberts, Sarah Hartnett, Mario Perera, Nick Wort, Dave Boland, and joining Sarah on desserts for the first time, Arran Redman-Schaffer.
To register your interest in Zest Quest Asia 2026, contact Cora Strachan at cora@365-events.co.uk by 31st October 2025. For more information on Zest Quest Asia, visit www.zestquestasia.com.
Discounted early-bird tickets to the Zest Quest Asia Gala Dinner and Awards Night will be available until the end of December 2025 from www.zestquestasia.com - £90 for individual tickets and £900 for a table of ten.