Members’ News

October 2025

Compass colleagues unite for National Inclusion Week #

More than 120 colleagues from across Compass Group UK & Ireland, the UK’s largest food and support services company, came together to celebrate National Inclusion Week (15-21 September) at its ‘Inclusioneers @ Compass’ event, held yesterday.
 
The day was an opportunity to further showcase the great work of Compass’ six employee networks, while also looking at how Compass continues to create a workplace where every person has a sense of belonging – regardless of their background – and feels valued, supported, and inspired. Representatives from each network took part in a panel discussion, using the event to provide specific insights into their purpose and share future plans.
 
Former England cricketer and BBC Test Match Special and Sky Sports commentator, Ebony Rainford-Brent MBE acted as MC for the day. Members of Compass’ Executive team, who are Executive Sponsors for the employee networks, also shared their personal stories and reflections around inclusion. Karl Atkins, CEO, Foodbuy Group, Executive Sponsor for You Matter; Morag Freathy, CEO, B&I – Compass Group UK&I and Michelle Sanders, Chief Growth Officer, Compass Group UK&I, who are joint Executive Sponsors for Pride in Food; plus Mark Webster, CEO, Compass One and Executive Sponsor for the Armed Forces Network, talked about why belonging matters to them and how they act to support it within the business.
 
The keynote presentation was delivered from globally recognised Executive Coach, René Carayol MBE. He covered how leadership drives inclusion and how to energise people towards a collective vision.
 
British wheelchair rugby player and gold medal-winning Paralympian, Aaron Phipps MBE also attended in his role with Compass’ Ability network. Garry Clarke-Strange, Founder of Think Inclusion Consulting talked about power and privilege. Robin Mills, Compass Group UK&I, CEO, closed the event recognising employees for their inclusion work and wrapped up with key takeaways and reflections.
 
René Carayol commented: “From the minute I arrived - the energy, the positivity, the optimism, the desire to get stuck in and make Compass a place for everyone - you can’t miss it!

Compass has six brave, courageous networks that extend their work across the organisation. What those six networks do is ensure that everyone is ‘in’ and has the opportunity to be included. I love what they’re doing!”
 
Sophie Smith, Chief People Officer at Compass Group UK & Ireland said: “Inclusion is such a fundamental part of Compass, this event has been a fantastic opportunity to bring it all to life. Today has given us the platform to share experiences, successes and discuss where we can still do more.

“The theme for National Inclusion Week this year has been ‘Now is the Time’ - a present and everyday imperative. I am so proud that we keep pushing forward, breaking down barriers to make sure every person has opportunity, feels valued and enabled to thrive.”
 
The Inclusioneers @ Compass event was part of a busy National Inclusion Week at Compass. Activities ranged from internal ‘InclusiviTEA’ events, webinars and the launch of a series of network podcasts. Colleagues also shared their commitments in how to support and future proof an inclusive environment.
 
Inclusion is a key part of Compass’ initiative, Our Social Promise, which includes the Mission to a Million commitment. 

Levy Unveils First Climate Impact Report: ‘Serving the Future’ #

Levy, a global leader in culinary experiences for events, sports, and entertainment venues, has released its inaugural Climate Impact Report, showcasing five years of transformative progress in sustainable foodservice.  

Serving the Future: Our Journey to Sustainable Hospitality, celebrates people, planet and progress, outlining Levy’s trailblazing work to embed sustainability into every corner of its business as it delivers exceptional hospitality across more than 60 iconic venues in the UK and Ireland. 

Its strategy between 2019 and 2024 included swapping in more sustainable ingredient and consumables such as Notpla’s seaweed-based packaging and flour from Wildfarmed; reducing red meat on its menus; shifting to plant-based desserts, increasing use of plant-based milk and cream; prioritising British produce from sustainable and regenerative suppliers and rolling out a large-scale sustainability education programme to empower its teams to drive ‘lasting change from the ground up.’   

Resulting in “industry-leading progress” key achievements include: 

71.5% reduction in beef burger emissions (between 2019 and 2024), driven by switching away from beef burgers, and introduction of Levy's 50:50 burger (half beef, half mushroom). 

28 tonnes of CO₂e saved by switching to seaweed-based packaging from Earthshot Prize winner, Notpla. 

8.4 million reusable cups used, replacing single-use rPET cups.  

86% of dessert items now plant-based, with over 60% of venues offering fully plant-based dessert menus. 

 414% increase in plant-based milk and cream (procured mass FY19-FY24) 

And 7,500+ minutes delivering sustainability workshops to our teams. 

Impacts were calculated in partnership with Foodsteps, Levy’s carbon accounting partner. 

Levy CEO Jon Davies said: “Our first climate impact report is a celebration of what’s possible when sustainability becomes a part of every Levy team member’s muscle memory. We have set out to be leaders in sustainability in the hospitality industry and we are committed to continuing our trailblazing efforts. Our latest chapter shows that we can deliver both sustainability and business success at scale. And, as the report states: we really are just getting started.” 

Kevin Watson, Levy Sustainability Director said: “I am hugely proud of how we’ve embedded best practice into every corner of our business, from carbon labelling with Foodsteps to incentivising sustainable procurement. This is about changing how our whole business thinks and works. We will be judged by our actions. We have done a lot, we are delighted with the results, and we are now doubling down on our efforts for people and planet."

Future Focus 
The report – which also covers Levy’s work across community, charity, social impact and Inclusion & Belonging - also outlines the future for Levy’s deep decarbonisation journey with a renewed focus on environment, nature and health. 

Goals include a shift to wild venison as a sustainable red meat alternative and an open call to the alcohol industry to work together to reduce emissions in wines, beers and spirits. 

Kraft Heinz Masters of the Menu: Last call to enter for a chance to win a £4,000 prize package and mentorship from chef James Cochran #

Independent chefs across the UK have just a month left to secure their place in the inaugural Kraft Heinz Masters of the Menu competition - entries close on 2 October 2025.
 
The competition is designed specifically for chefs from independent operators, offering practical business guidance alongside culinary development. Cochran's mentorship draws on more than a decade of experience in the industry, from cooking in Michelin-starred kitchens to launching his own restaurant, 12:51, and cult fried chicken concept, Around the Cluck.
 
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. The competition offers five talented chefs one-on-one mentorship from Great British Menu winner James Cochran.
 
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.
 
Since launching, the competition has attracted significant interest from independent operators seeking to elevate their culinary businesses. Chef ambassador James Cochran, who has shared his essential business tips throughout the competition build-up, emphasised the value of the opportunity for emerging talent.
 
"This competition isn't just about cooking, it's about building sustainable, successful food businesses," said Cochran. "The mentorship and support we're offering can genuinely transform how independent operators approach their craft and their business. With just one month left to enter, I'd encourage any chef who's been considering it to take the leap." 
 
Participants will benefit from Cochran's proven framework for success, covering essential areas including financial planning, kitchen excellence, and brand building - fundamentals that have guided his journey from working in established kitchens to creating his own successful ventures.
 
How to enter:

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 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. cdn.allotta.io/image/upload/v1751040910/250527_MOM_Heinz_playbook_V5-2_vxxvph.pdf

Clifton College awarded Talk Education award for Innovation in Nutrition or Food #

Clifton College in Bristol and its food services provider, Independents by Sodexo were announced winners of the Innovation in Nutrition or Food award at the 2025 Talk Education Awards earlier this month. 

Sodexo has been providing the food services at the prestigious co-ed independent boarding and day school, Clifton College, since 2017, serving healthy, delicious and nutritious meals every day to the 1,450 pupils aged 3 to 18 years and 600 staff members. 

Judges of the Talk Education awards said: “We were really impressed by your food waste reduction initiatives and your data and behaviour-driven approach to tackling the problem, in turn highlighting the school’s wider commitment to sustainability”. 

The Sodexo team at the College introduced a series of practical and educational initiatives that have led to a 37% reduction in total food waste.

Over the last academic year, the catering team introduced strategies to reduce the amount of wastage. Firstly, increasing transparency to help pupils and staff understand just how much food ended up in the bin, and to act as a prompt to change behaviours. This was done by displaying real-time food waste statistics on digital screens around the dining halls. 

The Sodexo team also worked with pupils to launch a competition that challenged the College’s Houses to produce the least amount of food waste, which engaged the pupils and thanks to volunteers from each House, sparked discussions with their peers. 

The College and Sodexo worked together on this initiative with pupils providing the team with valuable feedback on menus which has helped minimise food production waste. The Sodexo team also partnered with Mr Bates, the College’s Assistant Head (Sustainability) and the pupil-led Sustainability Committee to run a campaign explaining how food waste contributed to carbon emissions. 

Dr Tim Greene, Head of College, said “We are immensely pleased to receive the Talk Education Award for Innovation in Food and Nutrition. We understand the importance of a good meal for our pupils and staff, and being able to provide them with tasty, healthy options while also caring for the planet is an achievement we are proud of. I’d like to thank all the staff who work in the catering team with our partners at Sodexo for their ongoing support.” 

Simon Knight, managing director of Independents by Sodexo, said “We believe that how we serve food matters as much as what we serve. This award highlights how our commitment to transparency, education and collaboration can deliver real environmental and behavioural change. By making food waste visible, involving pupils directly and working in partnership with the College, we’ve shown that when care and innovation come together, everyone benefits – from our plates to the planet.” 

The College’s approach to food is focused on more intention, more collaboration, and a strong commitment to sustainability.

New Insight from Unilever Food Solutions Highlights Demand for Training Opportunities #

As part of an ongoing upskilling mission, new insight from UFS Academy, the culinary training arm of Unilever Food Solutions (UFS), has uncovered that the majority of UK chefs are hungry for training opportunities in key areas such as allergens, food waste and plant-based menus.
 
Research conducted last month has revealed an overwhelming appetite amongst the foodservice industry for online training, with almost three quarters of UK chefs (73.3%)* describing it as a necessity. With the industry skills shortage no secret, UFS has found a way to offer focussed skill development, business improvement, and staff upskilling, in a way that is easily accessible and completely free for chefs, thanks to its online Academy.
 
The UFS Academy has been designed to support chefs in widening their knowledge base and increasing their skillset. By simply visiting https://www.unileverfoodsolutions.co.uk/chef-training-academy/academy/chef-course.html, chefs can explore a wealth of training courses available to them covering topics such as future menu trends, preparation techniques, plant-based menu planning and so much more.
 
“Talking to chefs has revealed an overwhelming need for accessible, online training – it’s not a luxury, it’s a need,” says Stuart Jeffrey, Marketing Director, Unilever Food Solutions. “We’ve come up with a way to support the critical teams in this industry so that they have unrestricted, fully-accredited training that legitimises the learning process and provides tangible career benefits. Knowledge is boundless and in the world of foodservice and hospitality, there are always new things to discover.”
 
The independent research was able to pinpoint the focus areas for chefs and identify which topics need to be seen as a priority. These include: Allergen Awareness (identified by 40% of respondents) and the critical importance to remain up to date with health and safety regulations; Plant-Based Menu Ideas (identified by nearly two out of five chefs) due to the high demand from consumers when eating out of home; Business Skills (one third of chefs) appealing to those in senior positions who are focussed on maximising profit and increasing operational efficiency; and Training in Food Waste Practices (33% of chefs), which is a universal concern for sustainability and cost-saving across all kitchens, especially with new legislation in play. The UFS Academy allows chefs to access all this and more to develop their skills and refine their expertise.   
 
Whether a new starter looking to learn the ropes, or a seasoned pro looking to bolster their existing knowledge or fill any skills gaps, the UFS Academy has it covered. Chefs can sign up today at: https://www.unileverfoodsolutions.co.uk/modular-email-signup-form.html and stay up to date with the UFS Academy and their ongoing Upskilling Mission.

Restaurant Associates and Cherish Finden unite to redefine patisserie #

Restaurant Associates, the UK’s leading premium hospitality provider, is proud to announce a new culinary partnership with world-renowned pastry chef Cherish Finden.

Celebrated globally for her artistry and innovation in patisserie and well known as the formidable judge on Channel 4’s Bake Off: The Professionals. Cherish brings her signature creativity, precision and passion to Restaurant Associates, reimagining what is possible in the world of cakes and desserts.

This collaboration is driven by a shared ambition: to craft unforgettable guest experiences while showcasing patisserie as an art form. From flavour innovation to exquisite presentation, Cherish will work alongside Restaurant Associates’ talented pastry chefs to push boundaries, mentor rising talent and create desserts that elevate the brand’s premium hospitality offering.

Adam Thomason, Culinary Director at Restaurant Associates, comments:
“Cherish’s energy, passion and meticulous attention to detail are unmatched. Our collaboration first came to life during Afternoon Tea Week, where she worked closely with our pastry team to design a showstopping menu inspired by Japanese culinary traditions. Her dedication to product and recipe development shone through in extraordinary creations such as the ‘3 Leafs’ Milk Tea Oolong Crèmeux, Masala Chai Mousse, and Black Tea Sponge - each as breathtaking in presentation as they were in flavour. It is a privilege to have Cherish mentoring our chefs and collaborating with our clients to deliver experiences that are truly world-class.”

Cherish Finden adds:
“It was a true pleasure to work with such talented chefs and an inspiring team. Partnerships like this allow us to push the boundaries of pastry, blending creativity with technical excellence and taking our craft to new heights. I’m excited to continue innovating and creating bold, memorable desserts together with Restaurant Associates.”

This partnership underscores Restaurant Associates’ ongoing commitment to culinary innovation, learning and development and delivering hospitality experiences that surprise, delight and inspire.

Bidfood adds a further eight suppliers to its SME scheme, Open Doors, taking its total number to 23 #

Following the success of its initial group of suppliers to its SME scheme, Bidfood, one of the UK’s leading food and drink providers, is delighted to announce the next wave of businesses joining its Open Doors programme.

Since launching the very first initiative of its kind in the industry back in 2023, Bidfood has now onboarded 23 smaller food and beverage companies, helping them to establish themselves within the industry and raising awareness of their products so they can make their mark in food wholesale.

As a result, Bidfood’s Open Doors programme has continued its mission to unlock the potential of emerging suppliers, supporting their development journey while also providing customers with first-hand access to some of the most exciting brands in the market.

The latest additions include:

Icesupp – nourishing frozen supplements for the care and healthcare sector
Wibble – better-for-you desserts
Wildthingz – lower-sugar, organic sweets
Howies Cider – craft cider that’s grown, pressed and bottled entirely in the UK
CBD One – premium CBD ‘shots’ for drinks
Kwerky - powdered plant milk made with oat and pea protein
IBIS Rice – rice with a unique conservation focussed supply chain
Northern Pasta – UK produced pasta from regeneratively farmed ingredients

Commenting on the newly listed suppliers, Andrew Allen said:

“This cohort reflects the progress Bidfood has made since launching this industry first two years ago. Featuring a mix of sector-specific and broad-appeal brands, it highlights the unique role foodservice, and Bidfood in particular, can play in driving supplier innovation.

“Although still in its infancy, to have 23 small food and beverage businesses involved is fantastic. Many suppliers still face some tough market challenges, so to be the voice for underrepresented founder groups with incredible brand stories makes a real difference.”

Tim Adams, Sales and Marketing Director at Bidfood UK, added:
“The Open Doors programme does exactly what it says on the tin – it opens doors and creates pathways for those smaller suppliers who would often not be afforded the opportunity.

“I’m excited to see the latest group incorporated into this industry-leading initiative and look forward to hearing the success stories that will emerge in the coming months.”

To learn more about the Open Doors programme and to sign up for the ODP newsletter, visit: https://www.bidfood.co.uk/about-us/open-doors/

Sodexo Stop Hunger Foundation receives Grand Prix accolade #

Sodexo Stop Hunger Foundation not only won the Foundation of the Year award but walked away with the coveted Grand Prix accolade at the 2025 Corporate Engagement Awards which recognise organisations elevating corporate responsibility beyond the expected. 

The Sodexo Stop Hunger Foundation, a UK registered charity, was recognised for its commitment to extending its support beyond food aid through fundraising, grant-giving, volunteering and partnering with national and hyper-local charities to ensure funds reach those with the greatest need and bringing a positive social impact to local communities. 

On presenting the award the judges said: “A deeply embedded, long-standing foundation that’s grown from direct aid to tackling structural causes of hunger and inequality. High-impact partnerships, scale and internal engagement make this a sector leader”. 

2025 marks the 20th anniversary of the Stop Hunger Foundation. Over the last two decades, the Foundation has supported more than 9.6 million beneficiaries through 230 charity partners across over 56 cities and regions, distributing more than £6.4 million in grants. Thanks to Sodexo’s financial support, 100% of the donations made to Stop Hunger are directed towards charitable partners. 

In January 2025 the Foundation announced Asma Khan as its first patron. Owner of the Darjeeling Express restaurant in London, Asma is also the chef advocate for the UN World Food Programme. As patron, Asma brings valuable support and inspiration to the Foundation’s work. Asma and the Foundation are committed to championing initiatives that address the root causes of food insecurity, including skills development, resource accessibility, and community empowerment. 

Patrick Forbes, Stop Hunger Foundation chair and business services director at Sodexo UK & Ireland said: “Winning both Foundation of the year and the overall Grand Prix as we celebrate the Foundation’s 20th anniversary is truly special. The work the Foundation supports through our many charity partners is changing lives, creating stronger communities, and laying the groundwork for sustainable solutions to food insecurity. 

“Corporate charitable foundations are emerging as powerful engines of social impact and brand integrity, they are reshaping how organisations engage with communities, support causes, and demonstrate long-term commitment to societal wellbeing. 

The Sodexo Stop Hunger Foundation is a great example of a corporate foundation making a meaningful and tangible difference. With two decades of experience, it has led a transformative philanthropic movement since 2005 to combat food insecurity and its root causes.” 

The Stop Hunger Foundation’s work sits within Sodexo’s Social Impact Pledge 2030 and is focused on empowering the most disadvantaged communities across the UK and Ireland to tackle the root causes of food insecurity, going beyond providing immediate food aid. Find out more here: https://sodexouki.info/4pGOBFn

YTL Arena Bristol Selects Levy as Strategic Partner to Deliver World-Class Fan Experiences #

YTL Arena Bristol has announced a landmark partnership with Levy, the leading sports and entertainment food and beverage experience partner, to provide their exceptional services for the new world-class 20,000 capacity arena complex being built in the Brabazon Hangars, the original home of Concorde. This collaboration, which has seen Levy supporting YTL for the past eighteen months, extends beyond a traditional food and beverage partnership to encompass comprehensive strategic design and consumer experience planning.

Levy’s involvement as a strategic design partner has been instrumental in shaping the facility, ensuring a considered customer journey throughout all areas. Their expertise has been integral to the detailed planning and design stages of bars, kiosks, premium lounges, kitchens, and back-of-house areas, supporting innovation and concept development from the ground up, guaranteeing a seamless operation.

Andrew Billingham, Chief Executive Officer at YTL Arena said: “Our mission is to put Bristol on the world stage for live music and entertainment, but that goes beyond hosting performances by A-list acts – the hospitality experience of our customers and championing local food and drink is an integral part of our offering.

“The team at Levy have been hugely supportive of our goals for the arena complex and have helped us to design best in class food and drink facilities that will deliver unforgettable experiences while maximising operational efficiency."

An important commitment for the team at YTL Arena is to use food and drink suppliers local to the South West of England as much as possible throughout the venue to support producers, growers and artisan businesses in the region.

Another key focus of the partnership is a shared commitment to sustainability and social value. The YTL Arena has a bold goal to create the most responsible and sustainable arena in Europe, aiming to be operationally carbon neutral from day one. This commitment extends to the social fabric of Bristol, with plans for the development of local people and the creation of a Centre of Excellence that will use the arena’s facilities to engage with the local community.

Jon Davies, Chief Executive Officer at Levy commented: “We are absolutely delighted to extend our reach into Bristol and partner with YTL Arena to bring a new level of hospitality when this incredible venue opens in 2028. The partnership is more than just a collaboration; it's a shared vision for the future of entertainment and hospitality with people and planet top of mind.

“By working together to champion local suppliers, innovate with technology, and push the boundaries of sustainability, we're not only making the YTL Arena a global destination, but we're also making a lasting, positive impact on the city of Bristol and the wider community."

Rak Kalidas, Chief Creative Officer at Levy added: "From the very beginning, our involvement with YTL Arena Bristol has been about operationalising a world-class fan experience. Acting as a strategic design partner from the outset has allowed us to deeply integrate this into the very fabric of the YTL Arena, ensuring every touchpoint will be optimised for efficiency and customer satisfaction. This partnership is a testament to our ability to transform a bold vision into a tangible reality. This will be no ordinary night out; every fan will experience unforgettable moments, meticulously designed from the moment they arrive.”

The YTL Arena Bristol, due to open in 2028, is set to become the South West’s premier live destination, attracting top-tier talent and providing a dynamic hub for the region's cultural and entertainment scene. It is set to host some of the top artists and sporting events in the world, while also driving business growth, trade and innovation to the region with a brand-new conference and exhibition centre.

The CH&CO Apprenticeship Academy gains royal recognition #

CH&CO is proud to announce that its Apprenticeship Academy has been awarded the prestigious Princess Royal Training Award.
The honour, formally approved by HRH The Princess Royal, President of the City and Guilds of London Institute, recognises organisations that demonstrate outstanding commitment to learning and development and highlight the tangible impact of exceptional training on both businesses and individuals.

CH&CO has been recognised for developing an exceptional training programme that invests in talent through an inclusive apprenticeship academy. Relaunched after covid to build workforce confidence and address recruitment challenges, it focuses on talent attraction, development and retention across its diverse brands, and demonstrates a clear commitment to career development and long-term growth.

The CH&CO Apprenticeship Academy programmes are tailored by brand, location and specific business needs and supported by a dedicated team of brand-aligned learning and development business partners.

Liam Hatcher, Head of People & Development for CH&CO, said: “Receiving the Princess Royal Training Award is a proud moment for everyone at CH&CO. It’s a powerful recognition and endorsement of the passion and dedication behind our Apprenticeship Academy, and a testament to how investing in people drives real, lasting impact across our business. In what is a milestone year for the Princess Royal Training Awards – celebrating both the Awards’ 10th anniversary and HRH The Princess Royal’s 75th birthday – we are especially proud to be part of a community that showcases the transformative impact of training on people, performance, and organisational success.” 

Kirstie Donnelly MBE, Chief Executive of City & Guilds said: “For the last 10 years, the Princess Royal Training Awards have stood as a beacon of excellence in learning and development. This year’s recipients have presented innovative approaches to challenges within their organisations which are highly representative of wider challenges within UK business and society, tackling problems including skills gaps and attracting quality applicants.”  

Sodexo partners with HIT to gift £250k of levy to support hospitality apprentices #

Sodexo UK & Ireland has partnered with HIT Training to support small and medium sized hospitality businesses with £250,000 funding from its annual apprenticeship levy to support culinary apprenticeship programmes. 

The partnership between Sodexo and HIT Training will remove financial barriers from small and medium-sized (SME) hospitality businesses across the UK and open employment opportunities in the hospitality industry for young people in disadvantaged areas. 

The gifted levy from Sodexo will fund culinary programmes delivered by HIT Training, supporting individuals to gain industry-recognised qualifications, hands-on experience, and the confidence to thrive in professional kitchens. HIT’s programmes are tailored to meet learners where they are, offering flexible, supportive training that leads to long-term career progression. 

Bill Buchan, HR director, Sodexo UK & Ireland said: “It is incumbent on businesses such as our own to play an active role every day in breaking down the barriers to opportunity that exist in our country. As an employer of more than 30,000 people, we have the power to be a driver of social mobility everywhere that we operate. 

“Through this partnership with HIT Training we are opening doors to meaningful careers in hospitality for people who may not otherwise have access to training and development opportunities. Together with HIT we are helping build a more inclusive and resilient hospitality workforce by investing in skills and creating pathways into the industry.” 

Mike Worley, managing director, HIT Training added: “The future of hospitality depends on developing skilled, confident people who can thrive in the sector. By partnering with Sodexo, we can help small and medium-sized businesses access vital training that would otherwise be out of reach. This not only gives apprentices the chance to gain recognised qualifications and grow their careers, but also ensures the industry has the talent and expertise it needs to adapt, innovate and succeed long into the future.” 

Sodexo’s approach when selecting an organisation is to ‘gift with purpose’ to those that share its social value ethos and ensuring they have an inclusive workplace. Since 2019 it has pledged around £2.5 million of the apprenticeship levy it pays. 

Large businesses, such as Sodexo, that pay the apprenticeship levy can choose to transfer up to 50% of their levy funds each year to other organisations to pay for their apprenticeship training and assessment. 

Hospitality SMEs interested in learning more about eligibility and programme options to access levy-gifted apprenticeship training can contact HIT Training by emailing info@hittraining.co.uk. 

‘Forward with Marcus Wareing’ programme expands following huge success #

Following unprecedented interest and an influx of exceptional talent, over 30 colleagues have been selected to join Compass Group UK & Ireland’s award-winning ‘Forward with Marcus Wareing’.
 
The demand from applicants has meant two cohorts have been chosen for the prestigious Forward Culinary Programme. Compass will also launch the inaugural ‘Forward Service’, a brand-new programme designed for front of house colleagues.
 
Following its launch in August 2021, over 38 senior Chefs have graduated from Forward with Marcus Wareing, with an outstanding 82% retention and a 100% distinction rate among Chefs who have completed their Senior Culinary Level 4 Apprenticeship.
 
The fifth cohort recently launched in Devon, spending time with Marcus and beginning their Forward journey. Initial activities included a day of ingredient discovery, exploring fields, urban areas and the coast to find items that can carry powerful flavours and potential for dishes; as well as a session learning about fermenting, and their first Forward cookery experience.
 
The sixth cohort will follow a similar programme of activity and will begin later this year. The delivery model for both has been mapped to ensure mentoring, coaching, and development time.
 
Guided by Marcus Wareing and delivered in partnership with national hospitality training provider, HIT Training, Forward with Marcus Wareing was specifically designed and launched to support senior culinary talent. The apprenticeship equips Chefs with exceptional culinary skills with a fundamental focus on subjects including sustainability, commerciality, and people. It is brought to life through added value enrichment activities, delivering practical experiences to the group.
 
Forward has received national recognition, winning the Training and Apprenticeship Programme at the 2025 Public Sector Catering Awards and Best Educational Programme at the Institute of Hospitality Awards 2024.
 
The Forward Service programme will follow a similar approach as the culinary scheme, but for colleagues in senior front of house roles. The aim is to nurture and develop senior leaders to become truly ‘best in class’, delivering excellence in customer service and passing on this training to their teams to drive even higher standards. Modules include Leadership and Standards; Drinks; Back of House Liaison and Business Functions.
 
The Forward with Marcus Wareing and Forward Service programmes form part of Compass Group UK & Ireland’s Signature Programmes — a key pillar of the talent strategy enabling skills capability, retention, career progression, and measurable impact for the business and clients.
 
Marcus Wareing said: “The Forward programme was designed to support senior culinary talent, taking them to the next level by offering a specific development pathway. I’m thrilled to see how successful this has been in the last four years, and I’m proud that so many brilliant Chefs wanted to join this year. Every time I meet the new cohort, we evolve and grow the programme, as well as the people! It’s exciting to see such talent coming through, with such eagerness to develop further, and I’m looking forward to working with them.”
 
Jonathan Foot, Director of Skills & Early Careers at Compass Group UK & Ireland said: “The talent and passion shown by this year’s applicants has been outstanding, with more people than ever stepping forward to take on the challenge. Working closely with Marcus and HIT Training, we decided to expand the programme so that even more of our colleagues could seize this opportunity to grow, develop, and thrive.

At its heart, the Forward Programme is about people - giving them the confidence, skills, and support to realise their potential. As our business grows, we want to ensure our colleagues grow with it.”
 
Jonathan Milner, Area Development and Support Chef, CH&CO and participant on Cohort 5 said: “We’ve only just scratched the surface of the Forward programme, but the experience so far has been outstanding. One thing that has stood out is the people – a group of chefs coming together, bonding over a mutual love and enthusiasm of what they do and wanting to learn from and support one another. This doesn’t just end with the Cohort - the support available from our culinary leaders, trainers and the industry experts so far has been amazing. This means a lot to me personally and I’m very excited to continue this journey and make the most of this fantastic opportunity.”

Mark Belford, Chef Academy Principal at HIT Training: "Forward with Marcus Wareing has quickly become one of the most exciting apprenticeship programmes in UK hospitality. It combines outstanding skills development with unique enrichment experiences that extend far beyond the classroom. We’re proud to partner with Compass and Marcus in nurturing this new wave of talent, and it’s inspiring to see both the culinary and service strands of the programme continue to grow in impact and ambition."
 

Levy and 20.20 Partner to Supercharge Fan Experience and Venue Design #

Levy, a leading sports and entertainment hospitality provider, and 20.20, a premier experience [design] consultancy, today announced a formal partnership that will enhance and strengthen Levy’s expertise in brand development, compelling storytelling, and innovative design.

The move follows a successful collaboration that began in 2024 and will see 20.20’s strategic design services as a new addition to BUILT by Levy, the company’s brand and experience innovation arm. 20.20 brings a new perspective and skillset to Levy’s experiential team, specialising in brand storytelling and premium hospitality design, helping to conceive unique customer experiences, brand identities, and activations to redefine the fan experience in iconic sporting and entertainment venues.

“Our partnership with 20.20 has already shown the immense potential of combining our operational excellence with their creative brilliance,” said Rak Kalidas, Chief Creative Officer at Levy. “This partnership is a huge step in our mission to redefine the future of experiences. Offering 20.20 as part of the BUILT by Levy team is a natural evolution that will allow us to push the boundaries of what’s possible. Their strengths in brand storytelling and premium hospitality design are a perfect complement to our existing offer, and together, we will create truly unforgettable experiences for our clients and their guests.”

Jim Thompson, Managing Director, 20.20 commented, “We are incredibly excited about this partnership with Levy. Our shared vision is to create experiences that are not only memorable but also deeply connected to our clients’ brands and venues. We look forward to combining our creative expertise with Levy’s operational excellence to deliver truly unique immersive experiences.”

20.20 will retain its independence, operating as a distinct business and continuing to work directly with its own client base. The company will continue to be led by Managing Director, Jim Thompson, and Executive Creative Director, Jon Lee, ensuring the unique creative energy and market-leading approach that 20.20 is known for remains at the forefront.

Bidfood announce that exciting foreign flavours, topped and loaded dishes, and gut-loving wholefoods are set to dominate menus with the launch of its 2026 Food and Drink Trends #

One of the UK’s leading foodservice providers, Bidfood, has today revealed the food and drink trends it expects to shape the out-of-home market in 2026.

Alongside value, quality and elevated experiences – which continue to rank highly – this year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. In fact, around half of consumers want to try the latest food trends when eating out, rising to 65% of 18- to 39-year-olds.

From exploring flavours across the globe, to gut-loving wholefoods, stacked and loaded dishes, enticing exotic desserts and refreshing, unique tea flavours, this year’s trends are perhaps the tastiest yet! And consumers are on the lookout for what’s new and exciting on menus, with around half keen to try the latest food trends when eating out, rising to 65% of 18 to 39 year olds.

To help the industry navigate these exciting trends, Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations. These innovations enable operators not only to stay on top of shifting consumer demands and an ever-changing market, but also to make informed product choices that can be applied directly to their menus.

The guide features a visually stunning overview of each trend and includes a wealth of valuable tools, such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series, inspiring new recipes and much more. The 2026 trends are:

Topped and Loaded
In today’s world, consumers eat with their eyes, so it comes as no surprise that dishes piled high with delicious toppings are proving popular. But the Topped and Loaded trend also reflects the current consumer desire for premium dishes that remain affordable, with 42% of consumers seeing this style of dish as good value for money. Think low-cost bases such as jacket potatoes, hash browns and fries, stacked with premium toppings like BBQ pulled pork, chicken katsu or comforting chilli con carne. Topped and Loaded also lends itself well to customisation, keeping consumers engaged, and is versatile enough to suit any occasion.

Fast-Forward Flavours
This trend is driven by the draw of high-quality, exciting ingredients that inspire chefs’ creativity and signal the premium experiences consumers seek when dining out. Stand-out flavours such as chilli jam, hot honey, gochujang and caramelised onion can help elevate dishes and add foodie appeal to menus – especially as 46% of consumers agree that ingredient quality is a key factor when deciding where to eat out.

Sweet Adventures
Sweet Adventures caters to consumers seeking exotic global desserts, viral sensations and indulgent treats to satisfy their craving for novelty and discovery. With over half (56%) of consumers expressing a desire to explore new and unique cuisines when eating out, this trend encourages them to experience the unfamiliar alongside the familiar. Desserts such as Japanese cloud cake and mango bingsu are sure to capture attention, while exotic flavours like Dubai chocolate bring a fresh twist to classic favourites.

Tea Tonic
Tea remains hugely popular in the UK, with 71% of consumers already enjoying it. However, the Tea Tonic trend highlights the rapid evolution of the tea market, where traditional hot brews are being reimagined. Bold and innovative and refreshing teas, including bubble tea and iced tea with unique flavour pairings, are becoming increasingly popular – particularly among younger consumers and students.

Whole Lotta Goodness
Almost half of consumers (47%) are paying more attention to what they are putting into their bodies and are actively reducing their intake of ultra-processed foods when eating out. Inspired by continued interest in the relationship between nutrition, health and wellbeing, Whole Lotta Goodness is a positive movement towards incorporating more wholefoods into menus and diets. Think wholegrain carbohydrates, vibrant fruit and vegetables, and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.

Flavours Less Travelled
The appetite for new and unique cuisines remains strong and is a major influence on this year’s report. Flavours Less Travelled celebrates this desire for discovery, encouraging consumers to embrace authentic ingredients, bold flavour profiles and distinctive formats, while also fostering a deeper appreciation of the cultures behind them.

The global cuisines gaining momentum this year are:

Korean – More than half of consumers say they would be likely to try Korean cuisine within the next one to two years. While Korean fried chicken continues to prove popular, there is also growing interest in more traditional dishes featuring bold and spicy flavours in familiar formats such as bibimbap bowls, bulgogi rice dishes, noodles, pancakes and dumplings. These work well both as small plates and on-the-go options.

Malaysian – Malaysian cuisine is gaining traction, with more than half keen to try this cuisine as it offers the perfect blend of adventure and comfort. With its bold, diverse flavours, it brings fragrant curries, vibrant noodle bowls, flaky flatbreads and street-food favourites that will excite foodies.

South American – South American cuisine is capturing attention, with nearly half of diners keen to explore its diversity. Areas of focus include:

Venezuelan: Comforting, versatile food in familiar formats – from slow-cooked shredded beef with plantain and sweet sauces, to skewers, grilled beef baguettes and small-plate favourites like tequeños and arepas.

Colombian: Known for hearty and communal dining, featuring grilled dishes, loaded fried plantains, bean stews and staples such as pork belly, egg and avocado.

Brazilian: While famed for steak and churrasco, there is rising interest in lesser-known dishes such as hearty stews, savoury and sweet pies, and sides like fried croquettes.

Peruvian: Defined by its fresh citrus and chilli flavours – notably ceviche – Peruvian cuisine also features dishes such as fried pork, sweet potato, creamy pepper chicken, grilled skewers, and beef often served with chips and rice.

Rhia Harry, Research and Insights Manager at Bidfood, said:

“This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients. This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers.

“As a foodie business, it’s exciting to see bold new flavours coming to the fore, alongside a reinforced focus on health and a more conscious approach to eating.

“We once again worked with CGA by NIQ to conduct our own bespoke survey and exclusive research, as well as visiting and interviewing out-of-home operators in London and Birmingham, to understand how these trends are being adopted on the high street.”

For more on Bidfood’s 2026 food and drink trends, please visit: https://www.bidfood.co.uk/food-and-drink-trends-2026/

Bestway Foundation Strengthens Global Impact with £250,000 Donation to the British Asian Trust #

Bestway Group reinforces its legacy of giving, raising millions for charities through its flagship Ascot Race Day

The Bestway Foundation, the charitable arm of Bestway Group, has donated £250,000 to the British Asian Trust, further cementing Bestway’s reputation as one of the UK’s most philanthropic business groups.

The donation was formally presented at Bestway Group’s Head Office in Park Royal, London, by The Lord Choudrey CBE SI Pk, Chairman of Bestway Group, alongside members of the Bestway Board including Group Chief Executive The Honourable Haider Choudrey and Dawood Pervez Managing Director, Bestway Wholesale Limited.

The funds were raised at Bestway’s 32nd annual Ascot Charity Race Day - one of the UK’s most successful corporate charity events. Since launching in 1994, the Race Day has raised millions of pounds for more than 30 charities, supported by over 800 of Bestway’s business partners, suppliers and colleagues each year.

Founded by His Majesty King Charles III in 2007, the British Asian Trust is a diaspora-led international development organisation. It focuses on creating large-scale, sustainable change across South Asia in areas such as education and livelihoods.

Lord Zameer Choudrey said:
“Charity has always been central to Bestway’s family and business values. Through the Bestway Foundation, we support causes that deliver real, measurable impact.

The British Asian Trust’s innovative approach to tackling complex challenges across South Asia makes them an inspiring partner, and we are proud to support their work." 
 
On behalf of the British Asian Trust, Asif Rangoonwala CBE, Vice Chairman, said:
“We are deeply grateful to Sir Anwar Pervez, OBE H Pk, The Lord Choudrey CBE SI Pk and the Trustees of the Bestway Foundation for their generous donation. Their continued commitment to supporting communities across South Asia will enable us to expand our work and transform even more lives”.

Founded in 1987 by Sir Anwar Pervez OBE H Pk, the Bestway Foundation has donated over US$57.0 million to charitable causes in the UK and globally, with a strong focus on education and healthcare.

MAGGI Professional Launches Search for Two Culinary MAGGIcians to Be Brand Ambassadors in 2026 #

Maggi Professional is excited to announce the launch of its nationwide search for two standout chefs to become the Culinary MAGGIcians of 2026.

This one-of-a-kind competition is calling on the unsung heroes of flavour: one independent pub chef and one independent restaurant chef to step into the spotlight and show the nation how they make magic with MAGGI. Whether it's a bold flavour twist, an inventive use of seasoning, or a time-saving kitchen hack, MAGGI wants to see the tips and tricks that turn everyday meals into unforgettable moments.

Winners will receive a professional PR package for your restaurant/pub worth over £4000, including a photoshoot, PR, social promotion and be put in the running to become a Maggi brand ambassador in 2026, earning a starring role in Maggi campaigns and industry recognition as true culinary innovators.

“This competition is all about celebrating real chefs in real kitchens who bring flavour to life every day,” said Paul Hawkins, Nestlé Professional Development Chef. “We’re proud to support the incredible talent across the UK’s independent food scene and give them a national platform to shine.”

Entries are now open to independent chefs across the UK. Shortlisted finalists will be visited by mystery diners who will order the MAGGI dish to judge, crowning one indie pub & one indie restaurant culinary MAGGIcians

Think you’ve got what it takes to be a MAGGIcian?

Share your best MAGGI-inspired tip or trick today and claim your place in MAGGI history - 

https://www.nestleprofessional.co.uk/competitions/maggician-2025

Echelon Group International Indian Summer Ball #

We did it! £131,315 raised for Shooting Star Children’s Hospices 

We’re incredibly proud of what we achieved together, not just this year, but over the course of our long-standing relationship with this remarkable charity. To date, Echelon has raised £866,938 to support their vital work.

Shooting Star Children’s Hospices provide life-changing care to babies, children and young people with life-limiting conditions, and their families, across Surrey and London. From symptom management and respite care to bereavement support and holistic therapies, they are there 365 days a year to make every moment count.

This year’s donation will help fund a brand-new Variety Golf Sunshine Coach, a specially adapted vehicle that allows children with complex medical needs to enjoy days out, attend appointments, and experience life beyond the hospice in comfort and safety. It’s more than just transport, it’s freedom, joy, and dignity for families who need it most.

Let’s keep making a difference.