Members’ News
October 2025
Hospitality, Travel & Leisure sector makes progress on gender diversity but faces setback on ethnic representation, according to new report #
The latest WIHTL & Diversity in Retail (DiR) annual report, launched at this week’s WIHTL & DiR Inclusion Summit, shows continued progress on gender representation across the Hospitality, Travel and Leisure (HTL) sector - but also warns of a decline in ethnic minority representation at senior levels.
The data, compiled by The MBS Group through interviews with Chairs, CEOs and Chief People Officers, confirms that the HTL sector continues to outperform the wider FTSE 350 on gender diversity across Boards, Executive Committees and Direct Reports. However, ethnic minority representation has slipped, and a concerning number of Boards remain entirely all-white.
At the very top - Chair, CEO and CFO roles - women remain significantly underrepresented, signalling that further structural and cultural change is needed to achieve balance at the most strategic levels.
This year’s WiHTL & DiR Inclusion Maturity Curve, which benchmarks companies’ progress towards inclusion excellence, includes 92 participating organisations, up from 76 in 2024.
The HTL sector’s inclusion maturity score has risen from 66% to 72.4%, marking tangible progress in how businesses approach diversity, equity and belonging. Results are validated by the Centre for Diversity Policy Research and Practice, Oxford Brookes Business School .
Tea Colaianni, founder and chair, WiHTL & DiR, says:
"As an industry, we know that inclusion is vital to building stronger, more successful organisations. When people from different backgrounds, perspectives, and experiences have a seat at the table, businesses make better decisions and deliver better results.
We’ve made encouraging progress, but there’s still much more to do. Creating truly inclusive workplaces requires continued focus and intent ensuring that everyone, regardless of their starting point, has the opportunity to contribute, grow, and thrive."
More positively, 61% of companies now identify inclusion as a strategic priority for their CEO and Executive Committee, and 69% report leaders actively promoting a culture of belonging within their organisations.
The report also highlights a clear commercial upside as analysis of the Inclusion Maturity Curve results by global consultancy firm, AlixPartners, shows:
• Companies reducing their gender pay gap achieved 5.5% higher average revenue growth and 2.1% higher profit margins than those that have remained the same or decreased.
• A strong positive correlation was found between inclusion maturity and financial performance.
• Organisations where leaders fully champion inclusion reported the highest average revenue growth at 5.1% and 0.8% profit margin change.
• Those actively tailoring products and services for diverse customers saw the highest average revenue growth (4.5%) and profit margin change (1.0%).
The report was launched at the annual WIHTL & DiR Summit, held at the London Hilton Park Lane, where more than 650 senior leaders from across the sector came to share thoughts and insights on inclusion in the workplace.
Speaking at the summit, Sophie Smith, chief people officer, Compass UK & Ireland, offered her insights on inclusion in the workplace. She said: “The hospitality sector has always been the engine room of the UK’s social and economic progression. It’s one of the few industries where you don’t need a qualification to get started - you just need the opportunity. That’s something incredibly powerful, because it means we have the collective ability to open doors for people who might otherwise be left behind.
"At Compass, and across the wider hospitality industry, we can use that collective power for real impact. We can intentionally target communities and neighbourhoods that have historically been excluded from opportunity, and give people the chance to build skills, confidence, and careers they might never have imagined possible.”
"Hospitality can genuinely change lives - it offers a pathway to progression that’s open to everyone, regardless of background or education. But for that to truly resonate, visible recognition matters. We need to shine a light on the people, the stories, and the businesses that are driving diversity and inclusion every day.
Ben Bunker, regional managing director, Nando’s, added: “I think the report shows that measurement is a great starting point - but measuring alone doesn’t solve the challenges. Data is useful to help drive real, positive change. We have come a long way but there is so much more to be done.
“We’ve seen progress in so many areas but the reality is inclusion is ongoing work that requires continuous focus and action.
“Creating psychological safety is critical. When we make our environments psychologically safe for everyone, we make them more inclusive for everyone at every level. This has to be a focus for all organisations and individuals.”
From AI to the resurgence of events, the rise of Amazon, and ‘authentic influencers’ – new insight from jellybean shows what’s on chefs’ minds #
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They’re an audience that is notoriously difficult to engage, yet one that is crucial to so many foodservice brands, and now the food and drink obsessives at jellybean have – through a new piece of research – built a deeper understanding than ever before of the habits, attitudes and desires of UK chefs.
jellybean’s latest proprietary research piece - Reading Chefs’ Minds gets inside the heads of chefs to uncover what really matters to them. From purchase drivers to downright icks, habits to fears, jellybean have left no stone unturned to find out what chefs are really thinking.
The enlightening new research was compiled with leading chef social network, The Staff Canteen, layered with jellybean’s SENSE social listening tool, 183 years of combined foodservice expertise and a series of revealing interviews with the agency’s new Secret Brigade – a collection of influential, and highly opinionated chefs, gathered from across the industry.
From the rampant march of AI to the resurgence of live events, the rise of multi-channel route to market, the importance of credibility and authenticity in influencer marketing, and so much more, jellybean has made a FREE highlights summary available on request by visiting: https://www.jellybeancreative.co.uk/chefs-research
The full state of the nation research report will be used to inform planning and strategy for jellybean’s foodservice clients, helping to keep them one step ahead of the game when it comes to marketing to chefs.
MD Susan Wickes commented on the new research: “As a leading foodservice agency with 38 years marketing to chefs, jellybean is always looking for new ways to ensure we stay ahead of the game. This latest research will prove a shot in the arm for those looking to engage chefs on their level. Our findings have uncovered that the path to purchase is not a utopian yellow brick road – there are several mitigating factors to every marketing decision that brands make, which can either engage them or totally turn them off. Forget everything you thought you knew about chefs – it truly is a new day.”
Latest Stop Hunger Foundation report reveals 11 million people positively impacted over two decades #
The 2025 Stop Hunger Foundation report not only lays out the charity’s work over the last 12 months it also celebrates two decades of positive impact. Since it was founded in 2005 the Foundation has supported almost 11 million people, raised over £10 million of funds, supported 470 charities and recorded over 54,000 volunteer hours by Sodexo colleagues, clients and supply partners providing both hands-on and skills based support.
The Sodexo Stop Hunger Foundation is an independent and UK-registered charity with a mission to sustainably break the cycle of food insecurity in communities across the UK and Ireland. It does this through offering grants, hands-on volunteering and skills transfer to a network of charity partners who direct support to where it’s needed most.
In addition to celebrating the 20th anniversary the Foundation’s 2025 impact report lays out the support and impact its efforts have had over the last twelve months (to 31 Aug 2025). This has included:
positively impacting 1.3 million beneficiaries in 61 communities
launched a new community fund to enable hyperlocal microgrants
the appointment of Asma Khan as the Foundation’s first patron
providing £529,000 in support to 37 partners through grant-giving schemes
around 200 volunteers recorded more than 1,000 volunteering hours during National Volunteers’ Week in June 2025
empowering women is central to the Foundation’s mission to tackle food insecurity at its roots and in 2025 alone the Foundation enabled support for around 672,000 women
Research shows that women often prioritise investing resources in their families and communities, so targeting its support in this way helps the Foundation build resilience and maximise the benefits. One example is Sodexo’s SheWorks mentoring programme. Last year through the programme the Foundation engaged two of its partners – The Bread and Butter Thing and Tent UK Partnership for Refugees – and hosted a workshop for female jobseekers within their communities. 25 women from disadvantaged backgrounds received one-on-one career guidance from Sodexo HR volunteers, covering CV writing, interview techniques and workplace skills, helping to build their confidence and creating real pathways to employment for women furthest from the workforce.
Patrick Forbes, chair of the Sodexo Stop Hunger Foundation and business support director, Sodexo UK & Ireland said: “Over the last two decades the relationships we have built with our charity partners have become more than transactional, what may have started with grant-giving has often transformed into multifaceted, multi-year agreements involving layers of hands-on or skills-based volunteering delivered with genuine enthusiasm. This evolution reflects the persistence and complexity of food insecurity, an issue driven by overlapping challenges like economic pressures, rising costs, housing instability and inconsistent access to support.
“In this special year we have positively impacted 1.3 million beneficiaries across 61 communities supported by our first-ever patron, Asma Khan, and raised an amazing amount at our annual fundraising dinner - we thank everyone who took part and helped achieve this.
“We also saw a record number of volunteer hours recorded during National Volunteers’ Week, a testament to the power of working together. Our colleagues volunteering, alongside our supply partners and clients, continue to be the cornerstone of the Foundation’s work and we are grateful to every one of our volunteers for their commitment to making a difference, every day.”
The 2025 impact report also outlines the Foundation’s national and localised reach. In Wales the Foundation has formed a strategic partnership with Mon Community Forward, a community-based charity on the Isle of Anglesey. With high levels of deprivation, low social mobility, and poor post-16 progression, Anglesey faces deep-rooted challenges. The Foundation awarded a £30,000 grant to help launch the Achieve More Together project - a preventative programme targeting 40 young people aged 14+ identified by local schools. Delivered in partnership with Ysgol Uwchradd Caergybi and Ysgol Uwchradd Bodedern, the initiative offers vocational training, mentoring, and work placements in sectors like hospitality, construction and retail.
Sodexo employees based in the area have also volunteered, helping deliver breakfasts, mentoring sessions, and guest speaking opportunities, giving students real-world insights and role models from their own communities.
A spokesperson for Mon Community Forward said: “Volunteers didn’t just show up; they came prepared to share their own journeys into employment and into Sodexo’s site, which is just a few miles from the school. That proximity and relevance made a huge difference. It motivated our students to engage, to ask questions, and to see a future for themselves. The impact was real and deeply felt.”
In Scotland Sodexo’s Energy & Resources team, which is based in Aberdeen, has built strong partnerships with local charities including Abernecessities a charity focused on empowering children in Aberdeen and Aberdeenshire by providing the resources they need to start each day positively. A grant from the Foundation for the charity’s Bright Future Project is helping ensure they have access to essential items, so they feel prepared, confident, and ready to engage fully in their education, giving them the tools to improve their academic performance and unlock their full potential.
The Foundation’s work is strategically aligned with Sodexo’s Social Impact Pledge 2030, focusing on tackling the root causes of food insecurity - such as social mobility - by mobilising colleagues, clients, and partners to create local impact. For the second consecutive year, Sodexo has been recognised in the Social Mobility Foundation’s Top 75 employer index, reaffirming its commitment to providing opportunities for people from all backgrounds and demonstrating sustained progress.
The work of the Sodexo Stop Hunger Foundation supports the delivery of the ‘places’ pathway of Sodexo’s Social Impact Pledge 2030 which was launched earlier this year. This strategic alignment recognises Stop Hunger’s unique ability to mobilise Sodexo colleagues, clients, and partners in support of local impact.
The Foundation’s work also supports the ‘people’ pathway of Sodexo’s pledge by targeting the root causes of food insecurity, such as social mobility, with greater precision and purpose, helping to build further resilience in our communities. For the second year Sodexo has been named in the Social Mobility Foundation’s Top 75 employer index, reaffirming its long-standing commitment to creating opportunities for people from all walks of life and reflecting Sodexo’s sustained progress and impact in this space.
Read the 2025 Sodexo Stop Hunger Foundation impact report here: https://sodexouki.info/4neX28u
Sell out! FEA Industry Conference last few places remaining #
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Book now to attend the 2025 edition
FEA says there has been massive demand for places at its 2025 Industry Conference, which has now almost sold out. There are just five room packages left at the hotel, and only twenty day-delegate places remaining.
“We have a really stimulating speaker programme which has clearly caught the industry’s imagination,” says Adam Lawrence, FEA’s marketing manager. “In addition, we’ve partnered with affiliate organisations and associations to broaden the appeal of the conference. Our aim this year is to be better, bolder and bigger, and I think we’re succeeding!”
The conference theme for 2025 is Business Agility. High profile items on the agenda include a joint FEA FCSI panel discussion on the circular economy of carbon, which will explore the wider relevance of embodied carbon data. Speakers at the conference will investigate a broad range of topics, from AI to food on the move. They include Rational AG’s CEO, Dr Peter Stadelmann, Tim Davies, CEO of Projekt Rising, and Mark Reynolds, regional executive head chef of Levy UK and national chairman of Craft Guild of Chefs. The keynote speech will be delivered by the inspirational Eddie ‘the Eagle’ Edwards.
FEA’s NextGen proposals will form another significant presentation, during which the association will give details of its ambitious plans to help young professionals by supporting their careers, and to encourage more to join the industry.
The 2025 conference takes place at the stunning De Vere Cotswold Water Park Hotel on 12–13 November. In the heart of the Cotswolds, the hotel is surrounded by lakes and picturesque countryside. As usual there will be plenty of opportunities for networking, including the charity dinner in aid of Military vs. Cancer on the Wednesday night, and the gala awards dinner on Thursday, which this year will be followed by a casino evening, sponsored by HRC.
Anyone wishing to attend the conference should reserve their tickets as soon as possible. To book a place click here. (tinyurl.com/mppf9ucw).
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 160 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Flat September for hospitality sales but pub trends positive as crucial final quarter starts #
Britain’s top managed restaurant, pub and bar groups delivered like-for-like sales growth of 0.2% in September, according to the latest CGA RSM Hospitality Business Tracker.
It is a second period of fractional growth in a row, after a 0.5% increase in August, and only the fourth positive month since the start of 2025. The figures show many consumers remain cautious with their spending ahead of the run-up to Christmas and New Year.
Total sales and confidence rise
However, there are grounds for cautious optimism as the festive season nears. Total sales—including at venues opened by groups in the last 12 months—were up by 3.4%, which is only marginally below the UK’s current rate of inflation. It indicates that operators and investors remain bullish about the long-term future of hospitality.
This echoes news from the latest Business Confidence Survey from CGA by NIQ and Sona that the number of sector leaders feeling optimistic about the prospects for their business over the next 12 months rose from 34% to 41% between the first and second quarters of 2025. Meanwhile, the Hospitality Market Monitor from CGA by NIQ indicates stability in Britain’s number of licensed premises after a sustained run of post-COVID closures.
Pubs shine but restaurants drop
The latest Hospitality Business Tracker, produced by CGA by NIQ in association with RSM, also highlights positive trends in Britain’s managed pub sector. Like-for-like pub sales in September were 1.9% ahead of the same month in 2024, while restaurants were down by 0.7%.
It means pubs have outperformed the hospitality sector as a whole in every month of 2025 so far—partly because some consumers are opting for drinks out rather than meals. Pubs’ beer and cider sales were also boosted by dry and bright weather in many parts of the country in September, as well as the start of university terms, which sent students out to pubs and bars in many towns and cities.
In other Tracker segments, bars’ sales were down by 6.8% from September 2024, while the on-the-go segment was 3.7% behind.
London outperforms Britain
For only the third month this year, hospitality operators achieved stronger growth in London than elsewhere in the country. Like-for-like sales within the M25 were 0.7% ahead year-on-year, compared to 0.1% outside of the M25. London’s modest revival may reflect the steady return of office workers to the capital after a sustained period of working from home during the COVID-19 pandemic and its aftermath, which has boosted lunchtime food and after-work drinks sales in particular.
Final-quarter outlook
Since the end of September, trading in many parts of the country has been weakened by Storm Amy. Leaders’ optimism is also being tempered by the Chancellor’s Budget, which is due on 26 November. The hospitality sector has been lobbying for relief on tax, labour and other costs, which have squeezed operators’ margins throughout 2025.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “September’s sales were nothing to write home about, but they do at least represent stability after a turbulent year for hospitality. Conditions are currently significantly better for pub groups, which can look ahead to Christmas and New Year trading with some confidence, but restaurant and bar trends give more cause for concern. Whatever their sector, business leaders and investors will be able to look forward with much more confidence if they get the targeted and sustained support they deserve in the November Budget.”
Saxon Moseley, head of leisure and hospitality at RSM UK said: “September’s results tell a very similar story to August, with reasonable headline revenue growth for the sector but flat like-for-likes. Recent trends in the hospitality industry are becoming increasingly baked in, with pubs benefiting from consumers trading down amid weak confidence, while independent and casual dining brands suffer as a consequence. With a long wait for clarity in November’s budget, both consumers and operators are in a holding pattern, which could threaten to jeopardise the all-important Christmas trading period.”
CGA by NIQ collected sales figures directly from 121 leading managed groups for September’s edition of the CGA RSM Hospitality Business Tracker, which provides authoritative monthly insights into Britain’s restaurant, pub and bar sales. Companies participating in the Tracker receive a fuller breakdown of trading that helps to benchmark performance and understand market trends. To join the cohort, contact Andrew Dean at andy.dean@nielseniq.com
Courtesan au Chocolate: a new Wes Anderson inspired afternoon tea experience at the Design Museum, London #
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Following the huge success of the immersive Tim Burton afternoon tea at the Design Museum, Restaurant Associates is elevating their patisserie artistry once again to celebrate the launch of the Wes Anderson: The Archives exhibition.
Served in the museum’s elegantly styled Design Kitchen, the new afternoon tea promises to be a must-visit experience, offering guests a delicious continuation of their cultural journey. Bringing together food, design and cinematic storytelling, the menu offers a unique draw – captivating film fans, food lovers and design-enthusiasts alike.
Wes Anderson: The Archives exhibition is a compilation of the filmmaker’s personal archives, which the filmmaker has carefully built up over three decades. This is the first time most of these objects will be displayed in Britain and the Design Museum has been granted exclusive access.
Steve Groves, Executive Chef across Restaurant Associates Venues: “We were overwhelmed by the response to our Tim Burton-themed afternoon tea. The enthusiasm was beyond anything we could have imagined. Over five months, we sold an incredible 4,000 experiences and even extended the offering due to popular demand. Now we’re thrilled to unveil our latest creation, inspired by the distinctive visual universe of Wes Anderson. Drawing from his quirky storytelling, we’ve crafted a whimsical centrepiece – a playful reinterpretation of the Courtesan au Chocolat. This standout dessert pays tribute to one of the most iconic confections in Anderson’s film The Grand Budapest Hotel. As a special touch, each guest will receive a recipe card to recreate the pastry at home.”
Savoury highlights include:
Smoked ChalkStream trout and cucumber tartlet
Beetroot & whipped goat’s cheese brioche (V)
Coronation chicken sandwich Plus, a beautiful array of sweet treats to tantalise all the senses:
Courtesan au chocolat (V) – a showstopper in every sense
Pistachio financier (V)
Raspberry and rose shortbread sandwich (V)
Sultana and lemon buttermilk scones, served with clotted cream and strawberry jam.
The new afternoon tea will be available from 21st November 2025 at the museum’s Design Kitchen, Monday to Thursday by reservation only, and on Friday to Sunday, available all day.
Bookings are now open. To reserve your experience, please email: thedesign.kitchen@designmuseum.org. Spaces are limited and early booking is strongly recommended.
Co-op has appointed Speed Communications – one of the UK’s fastest growing PR agencies – to deliver PR support following a competitive pitch process. #
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The appointment will see Speed work in close partnership with Co-op’s award-winning in-house PR team to deliver campaign-led PR activity with a focus on driving national and regional coverage around sustainability, responsible sourcing, British agriculture, and Co-op’s ethical initiatives. The scope of work will include integrated corporate and consumer projects to promote the Co-op difference.
Kelly Pepworth, Managing Director at Speed said:
“Co-op is one of the UK’s most respected and trusted brands, with values that align closely with our own. We’re delighted to have been chosen to support them at such an exciting moment in their journey as the business strengthens its position as a trusted voice in the community and champions the issues that matter most to its members and communities across the UK. They join our growing retail and food portfolio and will be partnered by an expert team at Speed whose creative thinking matches their client passion.”
Catherine Turner, Head of Co-op Group External Communications said:
“Speed impressed us with their creativity, strong media relationships, and proven ability to deliver complex campaigns across both consumer and B2B audiences. Their values align closely with ours, and we’re confident they’re the right partner to help deliver our ambitious communications agenda—ensuring Co-op has a strong, credible voice in the conversations that matter most to our members, customers, and partners.”
Sodexo partners with Combat2Coffee to open roastery and café at HMP Altcourse #
Sodexo UK & Ireland and social enterprise Combat2Coffee has extended their partnership with the opening of a new roastery and staff café at HMP Altcourse in Liverpool which will provide prisoners with the opportunity to gain qualifications to boost their employability on release.
Sodexo is committed to breaking down barriers to employment for prison-leavers and working closely with its supply partner, the social enterprise Combat2Coffee, on the new Clean Slate Café initiative at HMP Altcourse.
The initiative includes the opening of a roastery and packaging facility within the prison, where up to ten prisoners will be employed to grind, roast and package Combat2Coffee’s unique blend using fairtrade and sustainable premium coffee beans sourced by Combat2Coffee’s founder, Nigel Seaman, from two family farms in Brazil. This will provide prisoners with the chance to build real-world skills that prepare them for life beyond the gate.
The Clean Slate initiative also includes the opening of a new café, staffed by prisoners and supported by Sodexo staff, providing food and drink for prison staff and visitors. Prisoners working in the café are able to gain qualifications through accredited training courses in areas including cookery, barista skills, food safety and customer service.
Training for prisoners working in the roastery or café will be tailored to the individual prisoner and their length of sentence with each provided with an Individual Learning Plan to ensure their personal needs are met and progress is tracked. Sodexo is looking to have up to 40 individuals gain around 100 qualifications collectively, which will equip them with practical skills, confidence, and a smoother route into employment after release.
Initially the coffee roasted will be sold in the prison to prisoners, staff and visitors with plans to distribute the coffee to other Sodexo sites within its Government and Energy & Resources business including other prisons and military sites.
Tony Simpson, Chief Operating Officer for Sodexo – Justice said: “This is an exciting initiative for everyone at HMP Altcourse. We have seen the impact Combat2Coffee has had within our defence business and are pleased to be able to expand it into our prisons. By introducing a coffee roastery and packaging facility within the prison as well as the opening of a new café, we are supporting our Starting Fresh programme which aims to provide prison leavers with the skills and confidence to secure employment upon release. Also, in a busy prison work environment, the new Clean Slate café supports our commitment to ensuring the wellbeing of our people with the provision of a great space where they can refresh and connect with colleagues.”
Nigel Seaman, Founder and CEO of Combat2Coffee said: "This partnership with Sodexo marks a powerful step forward for Combat2Coffee and for rehabilitation through purposeful work. This innovative project will provide hands-on training in coffee roasting, grinding, and packaging, equipping participants with valuable skills and real work experience. The aim is simple: to create meaningful employment and rehabilitation opportunities, particularly for veterans in custody. This is a chance for people to rebuild their confidence, gain real qualifications, and prepare for meaningful employment after release. It’s about more than coffee; it’s about wellbeing, second chances, and showing how business and social impact can go hand in hand."
Combat2Coffee is a not-for-profit community interest company (CIC) founded by Royal Anglian Regiment veteran Nigel Seaman. Its mission is to use coffee as a catalyst for conversation and mental health support for veterans. Combat2Coffee operates community hubs and mobile coffee vans where military personnel and veterans can connect, share experiences, and receive critical support. Through its barista and coffee roasting training programmes, the organisation also provides valuable employment skills to veterans, prisoners, and ex-offenders, helping them transition back into civilian life.
Sodexo's partnership with Combat2Coffee began in April 2024 after the CIC participated in Sodexo’s supplier inclusion programme which helps break down barriers which historically may have put off SMEs and VCSEs from pitching for supply contracts with large organisations like Sodexo.
Sodexo’s Government and Energy & Resources business has partnered with Combat2Coffee with the opening of cafés at a number of military sites where Sodexo provides food and FM services, these include the Gunner’s Café at Larkhill Garrison and the Ramillies & Blenheim Cafés at Andover.
FEA Conference adds embodied carbon session: what does it mean for the industry? #
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FEA Conference 2025, 12th-13th November 2025, De Vere Cotswold Water Park Hotel
FEA’s 2025 Conference, which is nearly sold out, has just become even more of a ‘must-be-there’. With a powerhouse speaker programme already announced, the organisers have now added a session on the Wednesday, before the FEA AGM, focusing on the Circular Economy of Carbon. Exploring the wider relevance of the industry demand for embodied carbon data, the session will take the form of a panel discussion and is open to all conference delegates. The session is sponsored by Falcon Foodservice Equipment.
The session will explore the wider relevance of the industry demand for embodied carbon data. Moving away from the historic focus on UK projects, the panel will discuss whether the industry is ready for Digital Product Passports, CBAM (Carbon Border Adjustment Mechanism) and Carbon-based purchasing in the foodservice industry.
Luke Slater is FEA’s technical and policy director. He says, “This is a fast-growing area which can often seem confusing. Questions such as ‘are traditional buying methods for catering equipment going to change’, ‘will EU proposed regulations be reflected in the UK’, and ‘what's next for the industry’ will all be covered. We added this session to keep delegates up to speed with the latest information, requirements, jargon and direction of travel in the embodied carbon world.”
The panel will consist of industry professionals with specialist knowledge and expertise of embodied carbon data. They include Paul Arnold of Tricon, Edward Bircham of Humble Arnold consultants, Malcolm Harling of Williams Refrigeration, and Wayne Bennet of MKN. The session will be chaired by Mike Jones, editorial director of FCSI’s foodservice consultant portfolio. Luke Slater will be presenting prior to the panel discussion to set the scene for discussion.
“This is a significant opportunity for conference delegates to get insight from an expert panel, to hear fresh perspectives on the direction of travel, to ask questions and to find out what carbon data may mean for us all,” says Slater.
The Circular Economy of Carbon session will take place in the Lapwing Room (the rear section of the Mallard Suite) at the De Vere Cotswold Water Park Hotel, on Wednesday 12th November, from 12:30 till 14:00. The FEA AGM follows at 15:00.
This panel discussion is the first of many public presentations and workshops on the topic as FEA focuses on educating and guiding members through this significant challenge. More information on future sessions will be presented at Conference. If you would like to attend the panel please register for free here. (https://ow.ly/MCi150XhusG)
To book a place at the FEA 2025 Industry Conference click here. (tinyurl.com/mppf9ucw).
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 160 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Compass Group UK & Ireland Executive Team Expanded #
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The UK’s largest food and support services provider, Compass Group UK & Ireland has strengthened its UK & I Executive team, with new appointments and roles, reflecting the company’s growth ambitions and focus on client delivery.
Following on from the appointments of Sophie Smith, Chief People Officer and Michelle Sanders, Chief Growth Officer earlier this year, the business has now appointed a new Chief Technology Officer to the UK & I Executive Team.
David Turner, Chief Technology Officer
David will lead the company’s digital transformation across technology, data, and cybersecurity.
He joins from Virgin Active where he was Group CTO. With close to 30 years of experience, David has held senior roles across healthcare, retail, leisure, and financial services. Notably, he was CTO for NHS England during the pandemic, where he worked alongside teams to deliver the NHS COVID-19 app and national vaccination systems. Prior to that he was Group CTO at William Hill, leading major cloud and agile transformation programmes.
Charlie Brown, Executive Director, Strategic Accounts
Having successfully headed up the education business for the past six years Charlie Brown, the previous CEO of Education, is moving to a new role as Executive Director, Strategic Accounts. He will oversee a newly created team dedicated to supporting clients. The team will work to deepen relationships, drive innovation, with a focus on delivering exceptional service and value.
Karl Atkins, CEO, Education
Karl Atkins has been appointed as CEO of Compass Group UK & Ireland’s Education business. Karl previously headed up Foodbuy Group for the past 6 years, where he transformed the business, accelerating the growth of the Group Purchasing Organisation (GPO) and building a resilient supply chain. This expertise, along with his personal passion for nutrition and education, will enable Karl to hit the ground running, providing valuable insights and support to education clients. Karl will be responsible for Chartwells, Chartwells Higher Education, Lodestone House and Pabulum.
Gareth Sharpe, CFO, Compass Group UK & Ireland and CEO, Foodbuy Group
Gareth Sharpe, CFO, Compass Group UK & Ireland, will also be taking on the additional responsibility of overseeing Foodbuy Group. Gareth already has a deep knowledge of Foodbuy’s operations. He will continue to drive Foodbuy’s purchasing power of over £2bn across 70 categories.
Robin Mills, CEO, Compass Group UK & Ireland commented:
“I would like to welcome David to the team, as technology continues to shape the foodservice industry, this is a great time for David to come onboard, and I have no doubt he will be a great asset to our business.
“Our business is going through a significant period of growth and it’s essential our Executive Team has the right depth and expertise, as we continue to evolve and innovate. By strengthening our leadership, we’re ensuring we stay ahead of industry trends and continue to provide outstanding service and value for our clients and customers. I’m excited for what we can achieve together in this next chapter.”
Delivery sales rise but takeaways dip in flat September for restaurants' at-home sales #
A slump in takeaway sales offset sharp growth in deliveries to leave Britain’s top restaurant groups with flat like-for-like sales in September, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
Combined deliveries and takeaways were just 0.4% ahead of September 2024 on a comparative basis. It extends a challenging year that has seen like-for-like trading run behind the rate of inflation in every month so far, mirroring flat or negative figures for restaurants dine-in sales throughout 2025.
September’s delivery sales were 4.1% ahead on a like-for-like basis. In sharp contrast, takeaway and click-and-collect sales dropped 8.7%, reflecting consumers’ steady migration from food pick-ups to straight-to-door ordering platforms.
However, managed groups continue to drive overall sales by extending their at-home services. Total growth—including from newly-opened restaurants, or where deliveries and takeaways have been introduced for the first time—were 8.7% ahead year-on-year.
Data from the Hospitality at Home Tracker emphasises the move by consumers away from takeaways to deliveries. Takeaways and click-and-collect orders accounted for 5.1 pence in every pound spent with restaurants in September, while deliveries attracted 13.1 pence. This figure has increased by more than two percentage points in just two years.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “The total increase in restaurants’ at-home sales is an encouraging sign of solid demand for deliveries and takeaways. But it’s clear that growth is being largely driven by new delivery provision and higher menu prices rather than order frequency, and inflation and third-party delivery fees are both sapping operators’ profit margins. They will be hoping for a Christmas bounce and some respite on costs in the government’s forthcoming Budget, but the environment for both eat-in and at-home trading is going to remain difficult for some time to come.”
Company of Cooks exclusively partners with Diageo at Guinness Open Gate Brewery London #
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Company of Cooks is proud to confirm that it is Diageo’s official bar, restaurant and event partner for Guinness Open Gate Brewery at Old Brewers Yard, London.
Diageo has announced that the new micro-brewery and culture hub in Covent Garden will open its doors to the public on 11th December.
In an exclusive deal, Company of Cooks will bring its innovative style of food, drink and service to life across the impressive 54,000 square foot space. This includes two restaurants, a courtyard with drink and street food options, a private dining room, and the Guinness Vaults event spaces.
The team was awarded the highly sought after contract in a competitive tender process, clinching the deal because of its distinct approach to creating unforgettable food, drink and service experiences at visitor and cultural venues, and its reputation and proven success of operating in venues of scale and complexity.
Its focus on locality, including the London Larder that champions local artisan suppliers, a commitment to British-only cheese and fresh meat, and its proactive support of London social enterprises Well Grounded and Luminary Bakery, were also cited as standout factors in the decision, as well as its strong event sales and marketing expertise.
Rob Fredrickson, Managing Director, Company of Cooks, said: “I can’t tell you how excited the team is to be working with Diageo on this incredible project. Guinness Open Gate Brewery London is a fantastic cultural addition to the capital, and our values of Craft, Creativity and Community complement its vision perfectly.
“Visitors to the venue are in for a real culinary treat. The brilliant Pip Lacey will be heading up the brigade and menus across the board will be influenced by her seasonal, modern style. We also have an exciting chef collaboration with the ‘pie king’ Calum Franklin, and we’ll be serving pies that pair perfectly with a pint of Guinness and other drinks on the menu. We can’t wait to get started and we will reveal more details nearer to the opening. Watch this space!”
Jason Thorndycraft, Managing Director of Guinness Open Gate Brewery London said: “We are delighted to be partnering with Company of Cooks to bring our restaurants, bars and event space to life. Their team shares our belief in the power and goodness of communion, which will anchor everything we do at Guinness Open Gate Brewery London. The welcoming restaurants and bars, and vibrant event space, will all have Guinness DNA running throughout, and we cannot wait to welcome our customers to enjoy them.”
Independent Caterer and RAF Chef Crowned Winner of National Kraft Heinz Culinary Competition #
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Suffolk’s Stefan Sewell, founder of Sour Fennel Catering, and also a Chef Manager at the Royal Air Force has been crowned the winner of the inaugural Kraft Heinz Masters of the Menu chef competition – a prestigious new contest celebrating the creativity and skill of chefs from independent venues across the UK.
The competition, in partnership with chef James Cochran and the Craft Guild of Chefs, saw our talented finalists battle it out for the coveted top spot. Finalists received one-on-one mentorship from Cochran, with support from Kraft Heinz chefs, to develop their business acumen and culinary skills, before competing in an intimate two-round cook-off for the Masters of the Menu crown.
In round one, Sewell impressed the judges with his Yakiniku Glazed Beef Cheek, a deeply flavoured celebration of Asian fusion cooking. The dish, slow-cooked and glazed with a blend of Yakiniku and Heinz Sticky Korean Barbecue Sauce, balanced sweet and smoky notes with remarkable precision, showcasing just how innovative catering chefs can be.
He then earned his spot as Kraft Heinz’s first ever Master of the Menu in round two with his Miso and Heinz Korean Barbecue Glazed Duck Breast, with a Heinz Sweet Chilli and Korean Barbecue Plum Duck Leg, Miso Golden Beetroot, Potato Rosti, Cavolo Nero stuffed with Wild Mushroom and Heinz Mild Mustard, Crispy Cavolo Nero, Sauté Oyster Mushroom and a Gizzard Duck Sauce.
Stefan took home £2,000 worth of Heinz product and a cash prize of £2,000, to help support his operation. He will also co-host an exclusive supper club with James Cochran.
Sewell said: “I’m genuinely overwhelmed. Representing both Suffolk and the RAF in this competition has been an honour, and to come away as the winner is absolutely incredible. This shows that catering chefs can stand shoulder-to-shoulder with restaurant chefs. I can’t wait to see where this opportunity takes me next and am beyond excited to work alongside James at our upcoming supper club.”
Cochran said: “The standard across the board was exceptional, but Stefan’s dish really stood out. His attention to detail, flavour and balance was spot on. It was cooking with both heart and technical skill. This is a win not just for Stefan, but for the wider catering industry too. It proves that some of the most talented and passionate chefs are working behind the scenes in places people might not expect."
Kraft Heinz has a rich legacy of providing Brits with products they love since 1886, when 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 with a competition that offers tangible value.
Tom Franklin, UK and Ireland Heinz Away from Home Director, said: “At its core, Masters of the Menu is more than just a culinary competition, it’s a way to champion dedicated chefs from smaller operations and help build their profile within the industry. Congratulations to Stefan, a true inspiration in the kitchen and the embodiment of an innovative independent operator. We’re thrilled to celebrate his win and can’t wait to see the great work he’ll do in the future.”
New Appointments and Exciting Ventures at Rocket Food #
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Rocket Food is proud to announce the appointment of Charlie Grant Peterkin as Managing Director, marking a significant milestone in the company’s journey. Charlie has been a pivotal part of Rocket for over 20 years, working as Director of Sales and Marketing and most recently, Commercial Director. His deep understanding of the brand and close collaboration with Founders Michael Symonds and Caroline Hall positions him perfectly to lead Rocket into its next chapter.
Michael and Caroline will continue to lead and inspire within the business, while Charlie steps into his new role at a time of exciting growth and innovation. Rocket’s latest venture, Table to Table, aims to support London businesses looking to evolve their hospitality offer. Designed for modern, high-performing offices - especially those without onsite kitchens - Table to Table offers a fresh approach to workplace catering. With a focus on seasonal British ingredients, flexible menus, and restaurant-quality meals, it redefines how teams experience food at work.
“Food has always been central to how people come together,” said Charlie Grant Peterkin. “At Rocket Food, our mission is to be the facilitator of memorable events, weddings and private parties, with our food setting the stage. I feel incredibly privileged that Michael and Caroline trust me to take Rocket forward and launch our new delivered in hospitality brand, Table to Table. We believe that when teams eat well, they work better.”
From its Battersea kitchens, Table to Table curates elevated dining experiences that foster connection, support wellbeing and enhance productivity. The service is seamless - from delivery to dazzling displays and tailored to each client’s unique needs. Beyond daily catering, Table to Table also offers café and pantry services, team events, and dynamic pop-up experiences. Collaborations with emerging and established food brands bring exciting flavours to the workplace - think laksa bars, taco stations, sushi stalls, and burger buffets. Experience also includes curated Happy Hour activations and expertly brewed coffee, blending creativity and craft to complete the workplace dining journey.
For more information on how Table to Table can support your London business, visit their website to explore the full offering and download their brochure.
Compass Chef of the Year Competition Celebrates 25th Anniversary in Dublin #
- Lee Redman named Senior Chef of the Year winner –
- Fernando Carmeluti named Young Chef of the Year winner -
Celebrating 25 years of the Compass Chef of the Year competition, Compass Group UK & Ireland hosted its prestigious culinary contest in Dublin yesterday, where some of its leading chefs from across the business competed to secure the titles of Senior and Young Chef of the Year.
The contest, which this year took place at The School of Culinary Arts & Food Technology in Technological University Dublin, showcases the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
The winners were announced as:
Senior Chef of the Year
Gold - Lee Redman (Restaurant Associates)
Silver – Neil Withers (Eurest)
Bronze – Robert Bryson (Lodestone House)
Young Chef of the Year
Gold - Fernando Carmeluti (Compass Ireland)
Silver – Katie Forsyth (Dine Contract Catering)
Bronze - Sean Quinn (Compass Ireland)
Senior Chef of the Year
Senior Chef participants were given two and a half hours to prepare dishes to impress the judges. The finalists in the Senior Chef of the Year category (chefs in the position of sous chef and above) were asked to create a menu of three courses for two covers using ingredients including a mystery box.
Menus were required to include a plant-based starter, a main course utilising the protein provided and a dessert with both hot and cold elements. Lee’s meal included a delicious starter of heritage tomatoes, with pumpkin seed and chive emulsion. A main course of slow roasted locally sourced venison, with parsnip and blackberry jus, followed by his brown butter and pecan sponge, with poached pear and orange caramel dessert.
Senior Chef of the Year winner, Lee said: “It was a fantastic event. The competition was tough, but I am really proud to come away with the title especially in the 25th year of such a prestigious and established competition. I cooked from the heart and it paid off!”
Young Chef of the Year
The finalists in the Young Chef of the Year category (chefs to the level of Chef de Partie) were given two hours and asked to create a main course and dessert for two covers using ingredients including some from a mystery box.
As with the Senior Chefs, the main course was to be made using the protein provided, and the dessert needed both hot and cold elements. Fernando created a meal comprising locally sourced dogfish with a beurre blanc sauce and parsnip puree with fish ravioli, followed by an apple and pear pudding with parsnip ice cream.
Young Chef of the Year winner, Fernando added: “I have learnt a lot during the prep and competition, and this has been a brilliant opportunity for me. I’d like to thank all my mentors, and I am looking forward to what the future holds as I continue to learn and develop.”
The winners were chosen by an expert panel of judges, including 2-Michelin star Irish chef Kevin Thornton; Nick Vadis, Culinary Director, Compass Group UK & Ireland; and Bob Brown, Head of Ingredients and Workplace Managed menus, Foodbuy Group.
The process is judged on several factors including the sustainability of menus, seasonality and keeping food waste to a minimum. The mystery box element was set to challenge competitors to demonstrate creativity, skill and culinary innovation using seasonal Irish produce alongside a pantry of herbs, spices and vegetables.
The prize for both winning chefs is a culinary trip to a European city, sampling local delicacies, eating in some of its best restaurants and enjoying the sights and culture of the country.
Nick Vadis, Culinary Director at Compass Group UK & Ireland said: “This is undoubtedly one of my favourite events of the year – our Chefs learn and develop so much from the experience, and I love to see them showcasing their skills and talent. It was a very tough competition this year with some incredible cooking on display. Huge congratulations to everyone who took part and our very hardworking winners. It was a great demonstration of our amazing culinary talent and the perfect way to mark this milestone.”
Deirdre O’Neill, Managing Director Compass Ireland said: “We were delighted to host the Compass Chef of the Year 2025. It has been an opportunity to showcase our incredible Compass culinary talent, as well as the beautiful city of Dublin to our clients and our international colleagues. All of the Chefs competing here work across a range of Compass sectors and we are thrilled that so many of our customers and clients experience their innovation and dedication on a daily basis.”
Deb Lee, Chief People Officer for Compass Group who attended the event: “We’re extremely proud to be honouring the 25th anniversary of this fantastic event. We’ve seen some phenomenal winners over the years, and these Chefs are a true testament to what our business is about and the talent we have.”
The finalists for Chef of the Year 2025 were:
Senior Chefs
Oli James (ESS)
Gary Meehan (Compass Ireland)
Lee Redman (Restaurant Associates)
Alberto Jonti (Medirest Signature)
Rishi Patel (Levy)
Robert Bryson (Lodestone House)
Neil Withers (Eurest)
Rachel Michie (ESS)
Matt Dodds (Foodbuy Group)
Young Chefs
Jasmine Horsley (ESS)
Sean Quinn (Compass Ireland)
Agnieszka Bernaciak (Restaurant Associates)
Toby Martin (Lodestone House)
Harvey Syrett (Levy)
Katie Forsyth (Dine Contract Catering)
Phoebe Lawson (ESS)
Fernando Carmeluti (Compass Ireland)