Members’ News

January 2026

Nestlé Professional's ‘Behind the Beans’: How Branded, Sustainable Coffee Is Redefining Guest Experience and Driving Hotel Revenue #

Research reveals a staggering 89% of 4–5 guests say coffee quality affects their overall hotel experience, and 90% say having their favourite brand in-room boosts their rating of the hotels

Nestlé Professional today launches two research reports ‘Behind the Beans: Coffee in Hotels’, offering valuable insights into consumer coffee preferences and expectations within the hotel sector for both 3*and 4&5* hotels. The reports highlight the essential role of coffee in enhancing guest experiences and leverage Nestlé Professional's expertise from its We Proudly Serve Starbucks and Nescafé coffee programs.  

They offer hoteliers valuable insights into the impact of branded coffee on guest satisfaction, consumer expectations for sustainability practices, the rising demand for premium coffee-to-go options, and how coffee service impacts overall guest experience and perceived value.

Nestlé Professional's 'Behind the Beans' insight series launches with these initial reports. Throughout the year, the series will explore consumer markets across the hotel, college and university, and business and industry sectors.

Ellie Smith, marketing activation manager – NESCAFÉ Beverage Solutions said: “These Insight reports offer valuable information on consumer coffee preferences at breakfast and in-room, as well as how coffee shop brands can create new coffee occasions for hotels and drive additional revenue.” 

Ellie added: “The insights also explore important sustainability factors, which are becoming more significant. People care a lot about where their coffee beans are sourced from, with over 75% claim Sustainability of their coffee is either important or very important to them.”

By understanding the evolving expectations of today's discerning hotel guests, from premium branded coffee experiences to sustainable practices, the report provides hotel operators with the insights to transform their coffee offerings. The insights reveal that coffee is no longer limited to breakfast; guests across various age groups are seeking quality coffee throughout the day, with 52% of all hotel guests willing to pay for their favourite coffee choice. The findings provide valuable considerations for transforming coffee offerings in hotels.

Company of Cooks brings its innovative food, drink and service expertise to London’s No.4 Hamilton Place #

Company of Cooks is proud to announce that it is the new hospitality and catering partner for No.4 Hamilton Place, the headquarters of the Royal Aeronautical Society (RAeS).

In a deal worth £2.5million over three years, the Company of Cooks team will deliver all hospitality and catering services at the beautiful Edwardian townhouse in London’s Mayfair.

As well as providing a base for RAeS employees, No. 4 Hamilton Place features magnificent event spaces perfect for Society events and private and corporate clients, including a stunning roof terrace overlooking Hyde Park.

Following a competitive tender, the RAeS selected Company of Cooks to deliver its innovative food, drink and service across the venue’s hospitality touchpoints, which include internal and external events and the members’ lounge. Reasons cited for this decision include the team’s experience and proven success in maximising the commercial potential of historic venues, as well as its focus on local sourcing. eve – Company of Cooks’ sister brand that specialises in event sales and marketing – will also support in unlocking the venue’s full commercial capability.

Laurent Lucas-Dufour, Sector Director for Company of Cooks, said: “We are thrilled to be in partnership with the Royal Aeronautical Society at No.4 Hamilton Place. The venue is stunning and we embrace the opportunity to elevate the hospitality and service experience of Society employees, members and guests, and to cement its status as a London event venue of choice for meetings and conferences to weddings and summer parties, and more! We are experienced in maximising the customer experience and revenue potential of historic buildings in London and we can’t wait to work together to realise the great opportunities that No.4 Hamilton Place holds.”

David Edwards FRAeS, Chief Executive, Royal Aeronautical Society, said: “We’re delighted to have selected Company of Cooks to be our hospitality and catering partner at our historical home at No.4 Hamilton Place.  Our members and guests rely on the highest standards and quality of catering and service, which we’re confident Company of Cooks will bring - building on their experience at some of London’s iconic venues and with a strong focus on boutique suppliers.  We’re looking forward to continuing to develop our reputation as one of the finest events spaces in London together.”

Simply Food Solutions launch Discovery Kitchen, bringing world flavours to hospitality with five new products for 2026 #

Simply Food Solutions have launched Discovery Kitchen, a new hospitality-focused brand that has launched within Bidfood supplying high quality, British-made global dishes that help businesses deliver consistent, enticing menus with ease.

Offering a trusted core range spanning cuisines from India, Mexico, Asia and Italy, alongside a bespoke development service, Discovery Kitchen is launching five trend-led products for 2026, including Korean-inspired Sticky Gochujang Chicken, Tofoo Red Thai Curry and Mediterranean Beef & Fennel Meatballs.

These complement the existing range, which includes dishes such as a Shakshuka base sauce to make a quick, authentic Middle Eastern breakfast or brunch, as well as easy-to-prepare options like an authentic buttery Makhani Chicken Curry, fragrant Thai Green Curry and aromatic Singapore Noodles.

Developed in collaboration with Bidfood’s Culinary Director, Martin Eshelby, the range is informed by insights from Bidfood’s 2026 Food and Drink Trends, and reflects the growing demand for world flavours and the trends that are set to inspire menus in the next two years.

Each product has been tried, tested and developed closely with customers, ensuring they meet the practical demands of modern hospitality kitchens. Designed to save time, simplify preparation and maintain consistent quality, Discovery Kitchen dishes help businesses deal with the impact of labour shortages, rising costs and skill gaps without compromising flavour.

All dishes are halal-certified and supplied frozen in either individual, or multi-portion formats, with pouches and trays for speed, efficiency and consistency. Each dish delivers authentic global flavours while supporting kitchens with limited staff or skills, making them a practical choice for businesses looking to balance quality and convenience.

Yaqoob Ishaq, Managing Director at Simply Food Solutions said: “Discovery Kitchen marks an exciting evolution for Simply Food Solutions, reinforcing our commitment to innovation and quality through chef-led solutions designed to help hospitality businesses stay ahead in an ever-evolving foodservice landscape.

“With consumer demand continuing to grow for global cuisines and culturally diverse flavours, we are proud to offer high-quality dishes that not only meet these expectations but also help simplify operations for foodservice providers.”

Martin Eshelby said: "Discovery Kitchen gives the hospitality sector dependable, on-trend food that performs every time. We focus on flavour, quality and simplicity. We don’t just supply dishes; we work hand-in-hand with our customers to perfect them, fine-tuning flavours and creating customised menu options that work seamlessly in any kitchen.”

The Discovery Kitchen range supports all types of hospitality businesses including pubs, restaurants, hotels, travel and leisure, universities, and business and industry.

Combining authentic world flavours, cook-from-frozen convenience and operational reliability, Discovery Kitchen helps businesses deliver consistently high-quality dishes in a challenging trading environment.

For more information visit: www.bidfood.co.uk/our-products/our-range/discovery-kitchen.

FEA and HRC team up to offer new super low-cost exhibitor package for 2026 show #

FEA Member Spotlight Zone offers outstanding value

FEA has teamed up with the HRC exhibition organisers to give its members an exceptionally low-cost way to exhibit at the show.  The FEA Member Spotlight Zone will be a dedicated area within HRC where selected exhibitors can present their products, promote their brand and host meetings with prospective customers.  With a price point of just £2,500, including lights and power, the Zone package offers FEA members outstanding value and the opportunity to have a presence at the UK’s leading hospitality and foodservice exhibition. 

“This is a truly affordable way for our members to put themselves in the spotlight in front of the market,” says Jocelyn Shawyer, events and membership manager at FEA.  “HRC remains the top UK foodservice show, attracting thousands of quality visitors from across the industry.” 

Each exhibitor in the Zone will get a 2x2m stand, a plug socket, three LED spotlights and electrical point testing, as well as registration and an exhibitor profile.  The normal rate for the package would be almost £3,400 – so FEA members taking advantage of the deal save close on £900. 

The Zone package is flexible, so if a member wanted a larger stand, at the same per square metre cost, then FEA can arrange it.  Extras, such as furniture, can be included for an additional charge.  Each exhibitor will be responsible for their stand’s branding. 

“FEA Members often tell us that they’d like to exhibit at HRC but it’s too expensive,” says Shawyer. “Now FEA has negotiated a super-low entry price for its members and we’re already getting lots of interest.”

But members wanting to take the deal will have to move fast as the deadline for booking into the FEA Member Spotlight Zone is February 6th.  “Anyone interested in taking up the offer should contact us as soon as possible,” says Shawyer.  For information and to make a booking email Jocelyn.Shawyer@FEA.org.uk. 

HRC takes place from March 30 to April 1 at Excel London. 

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 

Levy and The Conduit Announce Purposeful Strategic Partnership: A Meeting of Minds for a Better World #

Leading guest experience specialists, Levy, is proud to announce a collaborative partnership with The Conduit, a purpose-led community of global changemakers that convenes at their vibrant members’ club in the heart of London’s Covent Garden.

This strategic alliance is founded on a shared mission to foster a more just, prosperous, and sustainable future. Levy’s expertise in designing and delivering unforgettable experiences that prioritise people and the planet, aligns with The Conduit’s mission to catalyse and accelerate solutions to the world’s greatest challenges. The members’ club hosts over 150 events annually, including conferences, forums, panels, workshops and talks featuring exceptional speakers, from political and industry leaders to Nobel Prize winners, best-selling authors to environmental pioneers and innovators.

Through this partnership, the two organisations aim to share their sense of purpose with new audiences, bringing the Conduit’s expertise and thought leadership to Levy client venues and events. Levy’s partner sites include Allianz Stadium, KIA Oval, National Theatre, The All England Lawn Tennis Club, and The O2.

Paul van Zyl, CEO of The Conduit, commented: “Levy is a natural partner for The Conduit. We share a passion for impact, sustainability and hospitality. We look forward to building creative collaborations within our Covent Garden home and taking our content and social impact programmes to many of the iconic venues where Levy operates.
 
“Conduit x Levy will activate at major sporting and cultural events, co-designing bespoke, purpose-driven experiences built around shared themes – combining short-form talks, fireside conversations, and curated networking to spark fresh thinking and meaningful connection, alongside world-class hospitality.”
 
Jon Davies, CEO of Levy, said of the partnership: "I have long admired the work of The Conduit and believe this strategic partnership is an incredible synergy of aligned values and purpose. In collaboration with our premium experience sector, we look forward to taking The Conduit beyond their Covent Garden home by bringing thought leadership into our extensive venue network.
“We are absolutely committed to leveraging our expertise and scale to accelerate The Conduit's goal of making the world a better place and are proud to stand alongside and embark on this journey together."

Jon is inspired by the dedication and passion of The Conduit's leadership, specifically Co-founder and CEO Paul van Zyl and Global Chief Operating Officer Megan Kennedy, calling them visionary leaders whose core beliefs are perfectly mirrored in everything Levy does.

The partnership will also see Levy take on the delivery of the food and drink experience at The Conduit. This aspect is a natural fit, as The Conduit currently maintains a highly sustainable operation, including established relationships with local suppliers and regenerative farms. Levy will integrate its own sustainability expertise to enhance this existing framework, promising an exceptional and responsible culinary offer. Further exciting details regarding the new food and drink experience will be announced in the new year.

Italian Fresh, part of Fresh Union Group, launches premium frozen Sicilian seafood range #

Italian Fresh, part of the Fresh Union Group, is proud to announce the launch of a new premium frozen seafood range, sourced exclusively from the pristine waters of Sicily and the wider Mediterranean. This exceptional selection includes calamari, octopus, and the highly prized Sicilian red prawns, a truly unique product rarely available in the UK market.

The range has been developed to meet the needs of diverse foodservice operators, offering premium seafood that performs across multiple cuisines and menu formats.

Carefully selected for quality, provenance, and flavour, this range reflects Italian Fresh’s commitment to delivering authentic Mediterranean excellence to British customers. Each product is sustainably fished, ensuring respect for marine ecosystems while preserving the natural characteristics that make Sicilian seafood world-renowned.

A Standout Product: Sicilian Red Prawns

At the heart of the range are Sicilian red prawns, a delicacy celebrated by chefs across Europe. Unlike standard prawns, red prawns are distinguished by their deep red colour, naturally sweet flavour, and soft, buttery texture. They are typically caught in deeper Mediterranean waters, where slower growth and mineral-rich conditions result in a more intense taste and superior eating experience. Often enjoyed raw or lightly prepared, red prawns are considered a premium ingredient in fine dining and high-end retail.

Quality at the Core

Alessandro Assenza, Import Director at Italian Fresh, highlighted the importance of uncompromising standards:
“The quality of these products starts at source. We work directly with carefully selected fisheries in Sicily and the Mediterranean to ensure exceptional freshness, correct handling, and full traceability. Every product in this range meets the highest quality expectations of professional chefs and discerning customers.”

Shorter Supply Chain, Stronger Partnerships

Robert Murchison, Co-Founder and Finance Director of Fresh Union Group, underlined the strategic importance of a streamlined supply chain:
“By shortening the supply chain and working closer to origin, we reduce unnecessary complexity, improve efficiency, and deliver better value. This approach strengthens our partnerships, enhances product integrity, and ensures our customers benefit from both quality and reliability.”

Elevating Menus with Unique Mediterranean Seafood

Oscar Gomes, Co-Founder and Sales Director of Fresh Union Group, emphasised the value this range brings to the UK market:
“These products bring a level of finesse that chefs are actively looking for. The quality and rarity of items such as Sicilian red prawns enable menus to feel more refined, distinctive, and premium, regardless of cuisine style.”

With very few suppliers in Britain able to offer this calibre of frozen Sicilian seafood—particularly red prawns, Italian Fresh is positioning itself as the leading specialist partner for customers seeking differentiation, authenticity, and a dependable supply of premium Mediterranean products.

The new frozen seafood range is now available through Fresh Union, providing foodservice and wholesale partners with access to exclusive products, sustainable sourcing, and true Mediterranean quality.

Edgbaston Stadium Hits a Six for Fan Experience with UK-First Automated Cup Return System Technology #

Edgbaston Stadium has announced it will become the first business in the UK to deploy innovative smart-return technology from Aucxis, built on its proven STAR RFID solution, specifically designed to revolutionise and speed up the customer journey for cricket fans.

In a landmark collaboration between Edgbaston, its long-standing Strategic Partner Levy, Event Cup Solutions, and technology experts Aucxis, the stadium is set to eliminate traditional refund queues and modernise how visitors move through the ground.

Launching this spring, ahead of a busy cricket season with Internationals including the Women’s T20 World Cup and domestic fixtures including Vitality Blast Finals Day, the technology allows visitors to enjoy fuss-free cup returns with an automatic “deposit refund” when leaving the stadium. This ground-breaking STAR RFID solution has been successfully rolled out in Aucxis’s homeland, Belgium, and its arrival at the world-famous Edgbaston Stadium marks a significant upgrade in spectator convenience.

The project builds upon a strong existing foundation with Event Cup Solutions, which has been the reusable cup provider of choice at the stadium since 2023 This latest innovation takes the supply to the next level by ensuring the return process is as high-quality as the service itself.

The primary benefit of this innovative deposit return system is the total removal of frustrating queues for visitors waiting to hand in empty cups at the end of a match. By simply dropping cups into "smart collection points," fans can head home faster without the usual bottlenecks. The technology also provides certainty that deposits will be refunded to the correct account, even if a friend or family member returns the cups on the purchaser’s behalf. Because the system recognises the original transaction, whoever has paid for the drinks gets their money back automatically, making it the perfect solution for groups and families.

Beyond the visitor experience, the system also delivers operational and sustainability benefits. RFID-enabled collection points handle large volumes simultaneously, reduce manual counting for staff and support a circular reuse model that lowers single-use waste, all without any extra effort from visitors.

Lucy Hayes, Operations Director for Edgbaston Stadium, commented: “We are immensely proud to be the first UK venue to adopt this technology. Our priority is always to provide the best possible experience for everyone who visits our ground. By introducing this automated cup return system, we are removing one of the main pain points for fans – the queue to return cups at the end of the day. This is about making a visit to Edgbaston Stadium as seamless and enjoyable as possible from the moment you arrive until the moment you leave.”

Adam Hucknall, Levy General Manager at Edgbaston Stadium, added: “This is another example of the innovative suppliers and collaborations we bring to our partner venues. Our focus is to ensure that visitors to Edgbaston Stadium can experience their day out with the least amount of hassle. We are always looking for solutions to help improve the customer journey, while keeping everyone safe, and this automated system from Aucxis is a significant step forward in putting the fan first.”

Jason Scrivens, Chief Innovation Officer at Aucxis, stated: “After seeing the success of our smart-return systems in Belgium, we are thrilled to partner with Event Cup Solutions in such an iconic sports venue as Edgbaston Stadium for our UK debut. Our technology is designed to handle high-capacity crowds with precision, to make life easier for the public, ensuring that returning a cup is as quick and simple as possible. We look forward to helping cricket fans enjoy a faster, smarter experience this summer.”

This new system ensures that Edgbaston Stadium remains at the forefront of global stadium innovation, prioritising fan comfort and stress-free visiting.

Lexington Reception Services appoints Johan Joubert as business director to drive growth and innovation #

Lexington Reception Services (LRS), part of Lexington Catering, has announced the appointment of Johan Joubert as business director, reinforcing its commitment to growth, innovation and the delivery of best-in-class reception and workplace services.
 
In his new role, Joubert will focus on market growth, service excellence and innovation across LRS. He will work closely with existing clients while identifying and capitalising on new business opportunities, further strengthening LRS’s position in the market.
 
By continuing to drive innovation in service delivery and digital customer experience, Joubert will play a key role in energising and enhancing LRS’s value proposition, supporting clients as workplace expectations continue to evolve.
 
Joubert brings more than 25 years’ experience across hospitality, real estate and workplace transformation. He most recently held the role of digital placemaking programme manager at British Land, having previously worked at CBRE as host associate programme director and EMEA host lead. He rejoins LRS after a previous three-year tenure as business development manager and a subsequent role as transformation manager at Lexington Catering.
 
Commenting on his appointment, Johan Joubert, business director, Lexington Reception Services, said: “I’m delighted to be rejoining Lexington and LRS at such an exciting time. The business has a strong reputation for service excellence, and I’m looking forward to building on that foundation by driving innovation, strengthening client partnerships and supporting the continued growth of LRS.”
 
Matt Wood, managing director, Lexington and Elior at Work, added: “Johan brings a deep understanding of our sector and a proven track record of driving growth, innovation and service improvement. This role is a significant step for LRS as we continue to invest in best-in-class service delivery and strengthen our position in the market.”

Toque d’Or 2025 winner to 'serve up' top tips to students ahead of this year’s entry challenge #

Last year’s Nestlé Professional Toque d’Or champion, Katie Blundell, and finalist, Olivia Cartlidge, will be joining an online hangout later this month to help registered students and their lecturers prepare for the entry challenge.

The hangout will take place on Monday 26 January at 5pm, offering a unique opportunity for attendees to engage directly with Katie and Olivia as well as hear from Nestlé Professional’s expert judges. All registered students and lecturers can sign up for the session via the following link: here

Together, Katie and Olivia will take students and lecturers through there first-hand experiences, from how the competition has already supported their career development to their top tips for making this year’s entries stand out.

Hosting the hangout will be Louise Bawden, senior events & strategic partnership manager at Nestlé Professional. She commented: “Our online hangout is a brilliant opportunity for students and lecturers to ask questions, gain new perspectives, and get fully prepared ahead of the Toque d’Or 2026 entry challenge. It will be a relaxed and informal environment, making it an unmissable event for those who have registered and want to excel in the competition.”

Compass crowns new Be A Star ‘Legend’ with £10,000 prize #

Compass Group UK & Ireland is delighted to announce Deputy Cleaning Manager Emma Nott as its 2025 Be A Star ‘Legend’. Emma received her £10,000 prize during a surprise presentation at the DVLA site where she works in Swansea.
 
The recognition programme, now in its fourth year, attracted over 2,500 nominations throughout the year, with 320 colleagues chosen as winners. But it was Emma’s exceptional compassion and dedication to her team that ultimately led judges to crown her the overall winner.
 
Robin Mills, Chief Executive Officer, Compass Group UK & Ireland, surprised Emma at work, presenting her with a certificate and cheque in front of her delighted colleagues and clients.
 
Emma was nominated for the extraordinary support she provided to two long-serving colleagues – a married couple from her cleaning team – after the husband was diagnosed with illness and admitted into long-term care. Emma immediately arranged flexible working, helped her access financial support from the company’s Helping Hands scheme and provided ongoing emotional and practical assistance. She also organised a team collection for a food hamper, raised additional funds to ease financial pressures and made herself available day or night as a source of comfort and support.
 
Emma is employed by ESS Government Services, a specialist provider of foodservice and facilities management to high-profile sites across central government, police and secure environments, and part of Compass Group UK & Ireland. She was nominated by colleague and line manager Susan Robinson, in the ‘Colleague’ category of the Be A Star programme.
 
Be A Star recognises colleagues who make a remarkable difference by Helping Colleagues, Delighting Customers and Supporting Communities. Winners are selected across every Compass sector, in frontline roles such as chefs, cleaners, baristas and support teams. Each quarter, stand-out stars receive a certificate, Be A Star pin and £250, as well as a paid day off to enjoy a regional “lunch is on us” celebration with their nominator at a flagship Compass client venue.
 
An overwhelmed and emotional Emma said: “I’m truly shocked and incredibly grateful. I never expected anything like this – I just wanted to make sure my colleague had the support she needed. We’re a close-knit team and looking out for each other is what matters most to me.”
 
Emma’s nominator and Line Manager Susan Robinson: “Emma is the person everyone turns to – calm, compassionate and completely selfless. The unwavering support she shows her colleagues when they need it most demonstrates exactly who she is. We’re all so proud of her.”
 
Robin Mills, Chief Executive Officer, Compass Group UK & Ireland, added: “Our colleagues make a real difference to the people and communities they serve every day. I’d like to thank all our frontline teams for everything they do and give special recognition to our 2025 ‘Legend’ Emma Nott. Her quiet strength, generosity of spirit and tireless dedication to others shines as an inspiring example to us all. She is the pride of Compass.”

Quorn Foods announces senior leadership appointments to accelerate international growth #

Quorn Foods, a global leader in sustainable protein, is announcing two senior leadership appointments, strengthening its U.S. business and Out-of-Home channel.
 
As part of these changes, Phil Thornborrow moves from his role as QuornPro Director of Global Foodservice to become President – US, effective January 2026, and Damian McLoughlin joins the business this month as Global Foodservice Director.
 
Phil has played a pivotal role in building Quorn’s foodservice business over recent years, including the creation of the QuornPro brand, the shift to chef-led food solutions and the unlocking of new opportunities delivering growth across the UK and Europe in challenging markets. His 21 years of extensive leadership experience across both Retail and Foodservice, including nine years at Quorn, alongside his deep understanding of Quorn’s supply chain and operational model, will be critical as the business drives transformation, scale and cost control in the U.S.
 
Commenting on his appointment, Phil Thornborrow said: “The U.S. represents a significant growth opportunity for Quorn, particularly across Foodservice. I’m excited to take on this role at a pivotal moment for the business and to build on the strong foundations already in place. By combining great-tasting food, operational discipline and close collaboration with our customers, we have a real opportunity to drive the business forward and deliver on our mission to make our nutritious sustainable protein available to all.”
 
Damian joins QuornPro with more than 30 years of commercial and leadership experience across FMCG, Foodservice, E-commerce and B2B Ingredients. He has spent much of his career at Unilever in senior European and global roles, building strong customer partnerships and leading complex international teams. More recently, Damian led the digital transformation of Flora Food Group across Europe, accelerating execution, strengthening customer understanding and driving disciplined growth.
 
Commenting on his appointment, Damian McLoughlin said: “The opportunity to work at the intersection of taste, nutrition, sustainability and commercial reality is hugely compelling. Foodservice is evolving faster than ever, and there is real potential to unlock truly incremental growth at QuornPro, through practical innovation, customer collaboration and disciplined execution. I’m also delighted to have the chance to work with CEO David Flochel again.
 
“QuornPro is built on strong foundations, with powerful product, nutrition and sustainability stories alongside meaningful early success across key channels. We can now take this to the next level. I believe foodservice can become a true growth engine for Quorn by leveraging our partnerships with some of the world’s leading operators and distributors."
 
David Flochel, CEO of Quorn Foods, commented: “These appointments significantly strengthen our leadership team. Phil’s deep experience across Retail and Foodservice makes him ideally placed to lead our U.S. business into its next phase, while Damian brings outstanding expertise and energy to help unlock the full potential of Out-of-Home. I would also like to thank Lisa Travis for her service leading our U.S. business over the past three years.”

Sodexo Live! strengthens partnership with the Royal Academy of Arts #

Sodexo Live! is proud to announce that it has successfully renewed its partnership with the prestigious Royal Academy of Arts in London for a further six years following a competitive tender process. 

Sodexo Live! has been delivering exceptional hospitality and dining experiences to complement the Royal Academy’s reputation as a world-class cultural destination since 2016. 

The global hospitality and culinary leader will continue to serve a modern, seasonal British-inspired menu to the Royal Academy’s visitors throughout the year at the RA Café, and in summer months in the Courtyard Café and Summer Exhibition Bar. 

Across 2026 there will be an exciting investment programme, focusing on the RA Café and the Sir Hugh Casson Room that forms part of The Keeper’s House, the RA Members area. This includes updates to layout, design, furniture and menu offering. 

As part of the new partnership, a collaboration with celebrated chef José Pizarro has been launched in The Keeper’s House, open to Royal Academy Friends, Patrons and Members. The vibrant newly refurbished dining destination will serve José’s bold, authentic Spanish cooking and Mediterranean-inspired flavours exclusively to Royal Academy members, in the Shenkman Bar & Garden and The Academicians Room. 

Alongside this, the specialist event catering brand of Sodexo Live! Heritage Portfolio, will curate and deliver bespoke hospitality experiences for all events held in The Keeper’s House and as part a panel of event suppliers that work across other parts of the Royal Academy. 

Claire Morris, CEO Sodexo Live! UK&I said: “The Royal Academy of Arts is a well-known and popular destination for art lovers from across the world. Our culinary team serve delicious, freshly prepared dishes with a quintessential British feel but with global influences reflecting our commitment to creating memorable culinary moments for the Royal Academy’s friends, members, patrons and visitors and supporting its position as one of London’s leading cultural institutions.” 

Simon Wallis, Secretary and Chief Executive, Royal Academy of Arts said: “We are delighted that the Royal Academy’s partnership with Sodexo Live! has been renewed for a further six years. They deliver outstanding hospitality, and we look forward to this continuing across the RA Café, The Keeper’s House and our Courtyard Café.” 

Sodexo Live! supports some of the UK’s most iconic music, cultural and sporting events, plus conference centres and airport lounges, by delivering world class hospitality and food services. Producing outstanding catering and event services, it serves some of the most prestigious venues across Britain, delivering amazing experiences that go beyond the remarkable food it creates. Globally, partners include The Scottish Open, Ascot Racecourse, the Tour de France, and exceptional venues such as the Eiffel Tower Restaurants, the Hard Rock Stadium, and the Hollywood Bowl in Los Angeles. 

Find out more about Sodexo Live! here