Members’ News
February 2026
Hospitality closures accelerate in fourth quarter as costs rise again #
Britain’s number of licensed premises fell by 0.4% in the last three months of 2025, the latest Hospitality Market Monitor from NIQ reveals.
The country had 98,914 sites at the end of December—382 fewer than in September and equivalent to more than 4 net closures per day over the fourth quarter. It represents an abrupt end to a resilient year for hospitality, after site numbers rose by 0.2% in the first nine months of 2025. The reversal in fortunes follows relentless inflation for businesses in key cost areas, alongside fragile consumer confidence about spending.
The Hospitality Market Monitor, produced by NIQ and powered by CGA intelligence, shows fourth-quarter losses were especially high in the casual dining and restaurant segments, which recorded net declines of 1.8% and 1.0% respectively. In these two channels combined, there were 241 net closures in just three months, or nearly 19 per week. Across all food-led businesses, sites fell by 0.8% between September and December.
Fourth-quarter performance was slightly stronger on the drink-led side of hospitality, where numbers slipped only 0.1%. Bars recorded quarter-on-quarter growth of 1.0%—a sign that operators here have been slightly better protected from cost pressures, and that many consumers have been choosing to drink out rather than eat out in recent months.
NIQ’s Hospitality Market Monitor provides many more insights into opening and closure trends in 2025. They include a steady return to growth in London, where site numbers rose by 0.6% over the course of 2025. The capital is still 14.0% short of the pre-COVID benchmark of March 2020, but hospitality there has been boosted by the steady return of office workers to their desks after sustained periods of working from home, as well as an uptick in visitors from overseas.
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “An acceleration in closures in the final quarter of 2025 shows the toll that relentless increases in operating costs are taking on hospitality. The dip is particularly concerning as it came during hospitality’s most important trading period of the year, when businesses usually build the cash reserves to get through the quieter start to the new year. Despite the government’s recent rethink on rates for pubs, conditions are unlikely to get any easier in 2026, and business confidence and sales growth both remain weak. Some hospitality groups and entrepreneurs continue to open sites, but without more support and an upswing in people’s spending, we are likely to see hundreds more permanent closures in the months ahead.”
Restaurant Associates launches the Steve Groves Culinary Academy #
Restaurant Associates is proud to announce the launch of the Steve Groves Culinary Academy, a new initiative forming a key part of the business’s learning and development strategy.
Designed to nurture and develop culinary talent across Restaurant Associates Venues portfolio, the Academy represents a significant investment in the future of Restaurant Associates’ chefs.
The first group of 12 participants, Cohort 1, officially began their training last month, marking an exciting step in Restaurant Associates ongoing commitment to raising standards, refining skills and building confidence across its culinary teams.
More than just a qualification, the Steve Groves Culinary Academy is a Level 3 apprenticeship programme delivered in partnership with HIT Training (HIT), featuring a personalised development plan tailored to each candidate. Delivered over 18 months, the programme gives chefs the opportunity to elevate their craft through a combination of hands-on culinary training and structured leadership development. The Academy is designed to help chefs excel not only in the kitchen, but also within the wider hospitality industry, supporting them on a pathway to become future leaders and mentors.
Steve Groves, Group Development Chef at Restaurant Associates Venues, explains:
“The talent within our business is extraordinary, and I’m excited to see how the Culinary Academy will unlock even greater growth and development for our chefs. The programme is designed to challenge, inspire and support individuals as they raise their standards and reach their full potential. As part of the hands-on training, chefs will visit one of our suppliers, Direct Seafood, to gain valuable insight into fish and shellfish preparation, as well as one of Restaurant Associates’ premium venues, Glyndebourne Opera House, to experience service in action."
FEA gives you a taste of the latest light equipment and tableware trends this March #
Indulge in the latest light equipment and tableware trends with the FEA in the heart of London
24th - 25th March 2026, Capital City College (formerly Westminster Kingsway College), London
The Foodservice Equipment Association (FEA) has announced the dates for Tabletop Trends Live, an all-new show which will present some of the latest light equipment and tableware products for the hospitality industry. This brand new trade-only show is open to foodservice operators, chefs, managers and all those working in the foodservice and hospitality sectors.
Taking place on the 24th and 25th March 2026 at Capital City College London (formerly Westminster Kingsway College), Tabletop Trends Live will give end users and operators a chance to get up close and personal with the latest trends and newest light equipment products from some of the UK’s biggest companies in this sector. Each of the two days is split into sessions; morning and afternoon as well as an early evening session on the first day.
“We’re so excited to launch Tabletop Trends Live,” says Paula Sherlock, chair of the FEA’s light equipment and tableware group. “It will give people in the industry the opportunity to see what design trends will be hot in 2026, and which gadgets and gizmos will be the next ‘must haves’ for chefs.”
As numbers are limited, visitors need to book in advance for either the morning, afternoon or early evening sessions on one of the two days. Both days follow a similar schedule, with the morning session starting off with tea, coffee and pastries being served from 8.30. The exhibition opens at 9.00, with the morning session running until 13.00. The afternoon session starts at that time and ends at 17.00.
A buffet lunch will be served between 12.00-14.00 with food prepared by students from the college. The lunch is free and is open to attendees of both sessions. There will also be afternoon tea offered to attendees between 15.00 and 16.00. The early evening session on the 24th starts after the afternoon session and finishes at 19.00. It will include a welcome event with champagne and canapes and high profile guests, alongside a chance to visit the exhibition.
Spaces for all sessions are strictly limited, so you must register in advance at fea.org.uk/involvement/tabletop-trends-live/
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
Delphis Eco helps Perfect Hygiene achieve 79.46% carbon reduction in 12 months, avoiding 9.69 tonnes CO₂e #
Multi-award-winning UK manufacturer, B Corp and No.1 eco-cleaning brand Delphis Eco is proud to announce that its partnership with Perfect Hygiene - the largest independent hygiene and clinical waste provider in Northeast Scotland - has delivered an impressive 79.46% reduction in carbon emissions over the last year. In total, Perfect Hygiene has avoided 9.69 tonnes of CO₂e, which is equivalent to 46,800 car miles.
This significant saving has been achieved simply by Perfect Hygiene supplying customers with Delphis Eco cleaning products instead of conventional chemical solutions - immediately cutting their embodied carbon and emissions footprints without disrupting performance or operations.
Delphis Eco has supplied Perfect Hygiene since 2022 with a full range of washroom and multi-surface cleaners, including:
• Washroom Cleaner
• Glass & Stainless Steel Cleaner
• Daily Use Toilet Cleaner
• Multi-Purpose Cleaner
(available in 700ml and 5L formats)
In 2024, Delphis Eco became the first cleaning-chemical manufacturer in the UK to launch personalised, auditable Carbon Reports for customers. This breakthrough enables organisations like Perfect Hygiene to understand precisely how their choice of cleaning chemicals reduces emissions across Scopes 1, 2 and 3.
As part of its commitment to continually reducing environmental impact, Delphis Eco has also partnered with Quiver in London to provide customers within a 7-mile radius of Vauxhall with zero-emission same-day and next-day delivery. Each delivery saves an average of 2.2kg of CO₂, further reducing customers’ operational footprint.
Mark Jankovich, CEO of Delphis Eco, said:
“Perfect Hygiene’s commitment to meaningful, measurable action makes them exactly the kind of partner we love to work with. By switching to our washroom and multi-surface cleaning range, they’ve cut carbon without compromising on performance, demonstrating that sustainability and operational excellence go hand in hand.
We’re incredibly proud of what they’ve achieved and excited to continue pushing the boundaries of what’s possible together.”
Michelle Gray, Divisional Manager at Perfect Hygiene, added:
“We’re committed to helping our customers make greener choices that deliver real, measurable impact - and that’s why we work with the best.
Delphis Eco is the UK’s most sustainable cleaning chemical brand, with packaging that matches its values. Their products are at the heart of our sustainable range, and we’re delighted to have achieved a 79.46% carbon saving. We look forward to seeing these products become even more carbon-efficient over time.”
Britain’s Next Generation of Chefs Reimagine the King of British Cheese, Blue Stilton PDO #
Britain’s rising culinary talent is putting a fresh spin on one of the nation’s most iconic foods, as a new generation of chefs reimagine Blue Stilton PDO® for modern menus and new audiences.
Blue Stilton PDO is renowned for its rich heritage, distinctive blue veining and complex, balanced flavour. Now, young chefs across the UK are helping to secure a new chapter for this historic cheese by demonstrating its versatility in bold and unexpected ways — from contemporary small plates and refined desserts to innovative and global-inspired dishes.
In honour of British craftmanship in cheesemaking and farming and the 30th year of PDO status for Clawson Farms’ Stilton®, a Masterclass, Creative Cook Off and Celebration Event was held at Capital City College, London on 26th January 2026.
An insightful Stilton Masterclass was delivered earlier in the year by Kim Kettle, Clawson Farms’ Farm Liaison Director, covering heritage, history and the cheesemaking process, along with a tasting session, to inspire the students for the cook off challenge.
The masterclass was well received, Tom Egerton, Chef Lecturer, Capital City College said “Having Clawson Farms as a new sponsor for the college has made the students think about cheese in a different way. Some students found working with a product that initially they didn't particularly like, tricky, but after the in-depth presentation which included the history of the cheese, tasting and flavour profile discussions with Clawson, the students came up with some unique ideas.
“We look forward to working with Clawson Farms closely and to continue to increase the knowledge and experience for the students by using quality British products such as Clawson Farms Stilton"
On the day, two teams of Capital City College catering students were tasked with creating innovative and contemporary recipes championing Clawson Farms Stilton.
The student chefs and pastry chefs demonstrated impressive skills and vision in their execution of dishes comprising of both sweet and savoury recipes, while the Front of House team more than met their challenge to create drama and theatre when serving Stilton.
Judging criteria considered the student’s creativity, skill and working methods along with their use of ingredients and dish innovation, and of course, taste.
The standards of the entries impressed the five esteemed foodservice industry judges; Tom Egerton - Capital City College Chef Lecturer, Andrew Green - Chief Executive Craft Guild of Chefs, Gary Hunter - Former Deputy Executive Principle & Co-Founder of Hunters Academy of Food, Kim Kettle – Farm Liaison Director Clawson Farms, and Bill Mathieson – Managing Director Clawson Farms, agreed that all students produced outstanding recipes, and all exhibited masterful kitchen skills – it was a tough call to choose the winners.
After much deliberation the first prize for the Creative Cook Off was awarded to Aritz Valtuena Repes for his starter of ‘Stilton and Beetroot Asparagus Cannelloni with Black Chinese Stilton Bread’, judge Kim Kettle stated “We liked the thought put in and the innovation Aritz brought to this dish; Stilton remained the hero throughout the different techniques used. A well-deserved win.”
Winner Aritz Valtuena commented “Stilton carries tradition with it but can easily be used in a contemporary way, as an ingredient it has lots of flexibility. I used thinly sliced asparagus to create the illusion of cannelloni, this was filled with a blend of beetroot, Stilton and cream cheese, and accompanied by a honey cracker. The dish also included a crispy Chinese bread, with a soft and airy interior. The bread was filled with frozen Stilton, which melted on cooking resulting in a warm doughnut-like texture.”
Second place was awarded to Rory King’s ‘Twice baked Stilton and chilli souffle with chilli jam and candied walnuts’, third place was taken by Nida Olendra’s ‘Roast Pumpkin Soup with Stilton Infused Foam served with Stilton & Herb Sourdough’.
The Front of House team produced a selection of creative options that delivered a great balance of flavours and theatre. Prashaki Suthagar crafted ‘The Blue Hour’ cocktail, inspired by Irish coffee which featured a delicious creamy Stilton infused, cocoa dusted topping, while Shiloh Dixon’s ‘The Fonblue’; a moreish, unctuous Stilton fondue with Stilton pastry twists, truffle honey and complementary crudités, was a big hit – both students impressed the judges, achieving joint first place.
All student finalists will be hosted on a funded visit to Clawson Farms to experience the farm to fork journey - a farm visit to include a dairy tour, from milking to the cheesemaking process and cheese tasting, whilst emphasising the importance of sustainability, provenance and of the highly skilled craft of heritage cheesemaking.
Each will receive a Craft Guild of Chefs Membership – kindly donated by Andrew Green, Chief Executive of the Craft Guild of Chefs. The winning student chefs also receive cash prizes and Russum’s vouchers.
The evening celebration was attended by a selection of chefs and industry professionals, who were warmly welcomed with drinks and canapes, along with a presentation from Bill Mathieson, Managing Director of Clawson Farms, highlighting the company’s ambitious foodservice plans to champion Stilton for the next 30 years, and beyond; “We have been blown away by the students talent and potential throughout this creative culinary challenge, a big part of our mission is to celebrate the versatility of Stilton® across starter, main course and dessert and it has been inspirational to experience the ingenuity and effort applied to this challenge.
“We’re here for three key reasons; to celebrate and support British chefs, British cheesemaking and British farmers. Clawson Farms believe passionately that future chefs of the UK should understand and value British produce and especially British cheese.
“Sharing the same vision and ambition to educate and inspire these young chefs, cements our partnership with Capital City College – we hope by having Stilton on the curriculum these student chefs will continue to use the cheese throughout the years, exploring its adaptability and relevance on the modern menu.”
Link to Instagram video: http://bit.ly/4q3U4oF
To learn more about Clawson Farms and its range of products for foodservice call 01664 822332, go to www.clawson.co.uk or email enquiries@clawson.co.uk
Levy Merchandising and Cambodian Children’s Fund Partner Launch Transformative New Sports Facility in Phnom Penh #
Levy Merchandising, the dedicated retail arm of Levy, is proud to announce a partnership and notable donation to the Cambodian Children’s Fund (CCF) to support the construction and opening of a state-of-the-art sports facility. This partnership is a cornerstone of Levy Merchandising’s “Project Fair Play” initiative, reflecting the company’s global commitment to serving the people and the planet, with particular focus in the regions where they operate.
The new facility, located near the former Steung Meanchey garbage dump, has transformed a once-overgrown wasteland into a safe, modern sanctuary for over 1,200 children. The site features a professional-grade artificial turf soccer pitch, a volleyball court, a badminton court, undercover viewing benches, and dedicated changing facilities.
For the children of Steung Meanchey - many of whom face challenges including extreme poverty and malnutrition - the facility provides a vital outlet for physical and emotional growth. Beyond physical health, the sports program is designed to foster leadership, resilience, and teamwork, keeping students engaged and motivated to continue their education.
Vinny Clark, CEO of Levy Merchandising, commented: "At Levy Merchandising, we believe our responsibility extends far beyond the products we create. During our visits to Cambodia to establish our production operations, we saw firsthand the incredible work CCF does to break the cycle of poverty. Project Fair Play is about ensuring that as our business grows, the communities we work within grow with us. We are honoured to support this facility, providing a safe space for these children to play, learn, and simply be kids.
The partnership was born out of a visit by Clark and Levy CEO, Jon Davies, who sought to ensure that their business operations in Cambodia left a positive social footprint. By partnering with CCF, Levy Merchandising is helping to provide children who once scavenged for survival with a world-class environment to thrive."
Savy Lach, Global Chief Operating Officer at CCF, added: “We are grateful to Levy Merchandising for helping to make this incredible new Sports Facility possible. What was once a wasteland has now been transformed into a safe and inspiring space. For many of our students, this will be their first real opportunity to engage in sports in a supportive environment of this quality. Sport helps build confidence and leadership, and thanks to Levy, more than 1,200 children now have a place where they can develop these skills and enjoy the simple joy of play.”
The facility will serve CCF students ranging from kindergarten through high school, reinforcing the organisation's mission to transform the country’s most impoverished children into tomorrow's leaders.
Foodservice price inflation accelerates in December as festive demand peaks #
Food and drink prices in the hospitality sector rose by 1.1% in December, according to the latest edition of the Foodservice Price Index from Prestige Purchasing and NIQ, powered by CGA intelligence.
This sharp upward month-on-month movement marks a significant acceleration in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent supply-side constraints.
The Index recorded steep increases in prices in several high-volume categories. They included milk, cheese & eggs, which recorded the highest rise at +1.9%, as domestic price pressures intensified despite continued softening in global dairy commodity markets. Disruptions related to avian flu reinforced volatility in egg supply chains, compounding costs during a peak usage period.
Fruit prices rose nearly as fast at +1.8% in December, as markets shifted to higher-cost glasshouse production for soft fruits and yields of Spanish citrus were significantly reduced. Inflationary momentum also remained critically high in coffee, tea & cocoa. Coffee markets continued to trade near multi-year peaks due to adverse weather in Brazil and Vietnam, while cocoa prices were close to record levels, driven by weak West African harvests and tight inventories.
In meat & poultry, the centrepiece category of the festive period, inflation accelerated to +1.5%, as strong seasonal demand collided with structural challenges. Beef traded at historically strong levels due to tight domestic availability, while poultry markets were volatile due to disruptions to supply from avian flu.
Prices also rose in categories including oils & fats and sugar, jam, syrups & chocolate, highlighting a broad-based inflationary environment where domestic energy, labour and logistics costs are limiting the pass-through of any softening in global commodities.
Shaun Allen, CEO of Prestige Purchasing, said: “The 1.1% month-on-month surge in December was a stark reminder of the volatility that continues to plague the supply chain. While global indices for sugar and vegetable oils showed signs of easing in 2025, the reality for UK operators was very different. Acute supply shocks—from avian flu in poultry and eggs to climate-driven shortages in coffee and cocoa—combined with high domestic operational costs to drive prices up significantly just as the sector needed stability the most.”
Reuben Pullan, senior insight consultant in the hospitality operators and food team at NIQ, said: “Another spike in pricing was an unwelcome end to a tough year of trading for hospitality. Coming alongside sharp rises in other areas, food and drink inflation is piling yet more pressure on operators’ profitability, while forced menu rises are impacting the spending confidence of their guests. This remains a resilient and dynamic sector with lots to look forward to in 2026, but businesses will be keeping everything crossed for relief on inflation and key costs in the months ahead.”
Levy 'Gives Back to Nature’ with £500,000 ‘Living System Fund’ Developed with RegenFutureCo #
Levy is delighted to announce the launch of the ‘Living System Fund’, a new not-for-profit funding initiative supporting ecological projects that give back to nature, engage communities and create social impact.
Levy, a leading global hospitality partner, is a proud founding partner of the Living System Fund, which it has developed with not-for-profit RegenFutureCo CIC – a pioneering consultancy dedicated to advancing circular and regenerative practices.
Levy is giving £500,000 to the fund in 2026 to benefit six projects, alongside the double award winning Biohub, in North Yorkshire, which inspired the fund’s creation.
The projects have been chosen for their commitment to nature restoration and social impact, to represent a diverse range of landscapes, and because of their relevance to Levy’s supply chain as a leading hospitality partner.
Additional Funding Invited
RegenFutureCo is now inviting additional contributions from further partners so that the benefits of these and potential future, Living System Fund projects, can be amplified.
Levy, together with RegenFutureCo and the 2026 projects, will track and report progress on each project, with storytelling to inspire, educate and engage.
Giving Back to Nature. Engaging Communities. Bringing Social Impact
Spanning coastal, moorland, highland and urban environments, the projects for 2026 (below in alphabetical order) are:
1. Allotment Soup, Isle of Walney, Barrow In Furness: Establishment of a new community orchard at ‘Allotment Soup’: 1.6 acres of former scrub land in one of Britain’s most economically and culturally challenged areas and which has been transformed by volunteers, artists and ecologists into a community growing and nature restoration space.
2. GrubsUp! North York Moors, National Parks Partnership: Creation of connected habitats for pollinators and other invertebrates across the North York Moors, expanding the current, highly successful network.
3. London Regenerative Farm Hub, Greenwich, London: Supporting the next phase of ecological regeneration at one of Europe’s largest city farms, in Greenwich. The project will help transform this unique 89-acre site into a leading showcase for agro-ecological farming in London.
4. Project Seagrass, Laugharne, Wales: Development of a nursery for seagrass, one of nature’s ‘superheroes’. Seagrass plays crucial role in carbon sequestration and storage and Project Seagrass, led by three internationally recognised marine scientists, has a shared vision of a world in which seagrass meadows are thriving, abundant and well managed for people and planet.
5. Restoring Highland Rivers, Kyle of Sutherland, Scottish Highlands: Ecological work supporting the health of two rivers in the Scottish Highlands. Riverwoods: Catchment Restoration is a partnership project aiming to restore river ecosystems across two catchments: the Cromarty Firth and the Kyle of Sutherland, spanning 3,600km2. Funding will enable the planting and protection of 21,500 native trees and environmental education programme for secondary school children at Alladale Wilderness Reserve, helping drive community engagement, understanding and action.
6. River Friendly Farming, Fordhall Farm Community Land Initiative, Shropshire: Bespoke hydrology and ecosystems projects at this community-owned farm to support ‘river-friendly farming’. The works, including restoration of the farm’s oldest spring-fed pond, transplanting native marsh plants and planting apple trees along water courses, will attract native species, and provide places for wildlife and people to enjoy the benefits of a healthy water ecosystem and the wildlife it hosts.
Inspired by the Award-Winning Biohub
The Living System Fund’s 2026 projects join the Biohub ‘Living Lab’ in North Yorkshire, a ‘testbed’ project for agricultural regeneration which inspired the fund’s development.
The Biohub was founded by leading ecosystems expert, Dr Vincent Walsh, and the ongoing transformation of a traditional upland’s sheep farm into a complex, thriving ecosystem saw it win two ecological awards in 2025.
Levy will continue to co-sponsor the Biohub, as it has done since 2022 (with Yorkshire Water and Quorn Pro).
Over 500 Levy staff and partners attended practical ‘on farm’ workshops in 2024 and 2025 to learn about the power of regenerative landscape design, its role in Levy’s supply chain and how this feeds into delivering market-leading hospitality that supports people and planet.
Jon Davies, CEO of Levy, said: “We are already witnessing the extraordinary regenerative impact at the award‑winning Biohub - proof of Dr Vincent’s visionary ecological design brought to life. With the Living System Fund, we’re stepping up again. These diverse, nature‑based projects represent far more than good intentions; they show our willingness to invest, to take responsibility, and to accelerate real change for both people and planet.
I’m genuinely excited to see the tangible restoration, the community benefits, and the social impact these projects will deliver. And I hope this inaugural cohort becomes a powerful learning community - one that shares knowledge, grows together, and inspires even bolder action.That’s why we’re thrilled that RegenFutureCo is inviting more partners to join and strengthen the fund.
At Levy, we’ve already seen what’s possible when partnerships are rooted in purpose and backed with real commitment. Change only happens when we put our money where our mouth is, when we move beyond statements into genuine collaboration and meaningful investment. That is how we create lasting, positive impact for people and planet.”
Dr Vincent Walsh, Managing Director, RegenFutureCo and founder of the Biohub, said: “We have developed the Living System Fund to address the root causes of environmental degradation, to nurture biodiversity and strengthen community resilience.”
“It is more important than ever to invest in living systems, in both aquatic and terrestrial environments. RegenFutureCo believes that this holistic approach is necessary to make a tangible difference and avoid sustainability becoming a tick-box exercise.Ultimately, we want to ensure a thriving planet for generations to come, empowering communities to coexist harmoniously with nature.”
Yarde Farm launches industrially compostable ice cream mini tubs, marking major sustainability milestone #
Yarde Farm, the Devon-based ice cream brand exclusive to foodservice, has launched new industrially compostable ice cream mini tubs, marking a significant milestone in its sustainability journey in a first-to-market move within the foodservice sector.
The new mini tubs are certified as industrially compostable, produced by a packaging manufacturer accredited by TÜV Austria under the OK compost INDUSTRIAL scheme, and must be disposed of via the appropriate commercial waste streams. It reflects Yarde Farm’s commitment to supporting foodservice operators seeking to reduce their environmental impact without compromising on quality, taste or value.
Based in Plymouth, Devon, Yarde Farm has been crafting award-winning artisanal ice cream and sorbets for more than 30 years. Using quality ingredients including West Country cream, melted Belgian chocolate and Italian fruit purées, its skilled team of ice cream makers hand-fill more than 40 flavours, all created exclusively for foodservice.
The compostable mini tubs will be introduced alongside two new flavours, the first to be sold in this packaging. Available from Bidfood, the Cherry Cola Sorbet becomes the fifth vegan flavour in the Yarde Farm mini tub range, meaning almost 30% of their mini tubs are now vegan. The Unicorn Ice Cream has been developed to appeal to younger consumers, combining strawberry ice cream and a blueberry ripple with rainbow chocolate pieces.
While the introduction of industrially compostable mini tubs marks a significant step forward, Yarde Farm continues to invest in longer-term packaging innovations. In addition, the ice cream manufacturer is set to publish its first sustainability report later this year, outlining the business’s commitment to and progress against its new sustainability goals.
Alongside the packaging change, the mini tubs have also been redeveloped in response to customer feedback, with brighter, more colourful designs to enhance freezer and counter stand-out. This refreshed look is reflected across Yarde Farm’s newly launched website, which brings the updated brand identity to life while reinforcing its core values.
Tom Hackley, Managing Director at Yarde Farm, said: “Sustainability is an increasing priority for our customers, and we wanted to deliver a solution that is both credible and certified, while staying true to what Yarde Farm stands for. Using certified industrially compostable packaging allows us to make meaningful progress, while remaining clear and transparent about how it should be disposed of.”
Local, great value and known for sensational taste, Yarde Farm’s purpose is simple: to bring joy and connection by creating ice cream experiences that bring people together and create memorable moments.
For more information, visit: www.yardefarmicecream.co.uk
Medirest partnership with Sophie’s Legacy drives change #
Following 14 months of the partnership with Sophie’s Legacy, Medirest, the healthcare sector of Compass Group UK & Ireland, is proud to have served over 26,800 free meals to the parents of unwell children in hospitals across the country.
In November 2024, Medirest announced it was the first hospital caterer to offer free meals to the parents and carers of children in hospitals (paediatric patients on extended clinical care plans), as part of their commitment to Sophie’s Legacy.
Sophie’s Legacy was created in memorial of Sophie Fairall and the legacy of change she wanted to create. While being treated for cancer, aged nine, Sophie wanted several things in healthcare changed, including feeding the parents of children in hospitals. Sophie understood the importance of parents and carers not having to leave an unwell child if they need to get a meal and the challenge of the cost associated with this issue (estimated at £15-18 a day for a parent).
The initiative is now up and running at Medirest hospital sites with a children’s ward and where hospitals have agreed to partner on the initiative. Meals provided are from the Steamplicity menus, across breakfast, lunch and dinner.
As well as feeding parents and carers of unwell children, Medirest supports Sophie’s Legacy with events and fundraising, including sponsorship of the Sophie’s Legacy Ball - with a commitment to be a Gold tier sponsor for the event in 2026. Other fundraising activities in 2025 included charity runs, bake sales and raffles. In December, the Compass healthcare team raised £1,500 for Sophie’s Legacy and the Southend Hospital team also raised over £1,000 for the charity. Other plans for 2026 include Egle Cironkaite, Medirest Contract Manager, who is trekking Mount Kilimanjaro in June.
Charlotte Fairall, Sophie’s mother, founder and CEO of Sophie’s Legacy said: “Our partnership with Medirest is so important. We know the difference this makes to families who are navigating the challenges of caring for a child in hospital. I am pleased to see one of Sophie’s wishes coming true and continuing to grow as time goes on.”
Russell Blake, Managing Director, Healthcare – Compass Group UK & Ireland said: “Our teams are privileged to be able to support this important initiative and love to get involved in raising additional funds for Sophie’s Legacy in any way they can. I’m so proud of what we’ve achieved over the last year and I know this will be having an impact on the families of children being treated.”
Egle Cironkaite, Contract Manager at Southend Hospital and lead for the Sophie’s Legacy partnership: “The event with our whole healthcare team in December was more than just fundraising - it was a moment to reflect on the profound impact this charity has and to celebrate the courage and strength of Sophie – her legacy continues to inspire us all.”
Along with her wish for parents to be fed when staying with their child in hospital, Sophie’s Legacy commitments include:
1.Play specialist 7 days a week in hospitals
2.Improvements to food for children in hospital
3.For GPs, nurses and health professionals to be trained in childhood cancer
4.To increase the funds in childhood cancer research
To find out more about Sophie’s Legacy visit - Home - Sophie's Legacy
Restaurants turn to new deliveries for growth after flat December for at-home sales #
Britain’s top restaurant groups ended a soft year for at-home sales with fractional growth in December—but increased use of delivery services prompted near double-digit increase on a total basis.
The latest NIQ Hospitality at Home Tracker, powered by CGA intelligence, reveals groups’ like-for-like sales last month were just 0.3% ahead of December 2024. It was flat at 0.0% in November, as some consumers tightened their spending in the run-up to Christmas. Across 2025, at-home sales growth rose above the UK’s rate of inflation in only two of the 12 months.
The Tracker’s data indicates a steady shift in consumers’ preferences from takeaways to the convenience of deliveries throughout 2025. Delivery sales in December rose 4.1% on a like-for-like basis, while the value of takeaway and click-and-collect orders dropped by 8.4%—the third worst figure of the year.
The migration means direct-to-door sales are now more than double those of takeaways. Deliveries were worth 11.5 pence in every pound spent with restaurants in December, while takeaways and click-and-collect orders generated 4.9 pence.
The NIQ Hospitality at Home Tracker reveals significantly stronger growth on a total basis. Adding in newly-opened restaurants, or sites where deliveries and takeaways have been introduced for the first time, December’s sales were 9.5% ahead of the same month in 2024.
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “December’s figures round out a challenging year for restaurants in both eat-in and at-home channels. Total sales growth paints a much brighter picture, and shows restaurants are continuing to invest in their delivery capabilities. However, any extension of at-home services comes with the risk of squeezing dine-in sales and the need to protect tight margins. Managing costs, the quality of food and relationships with third-party delivery platforms will be three top priorities for restaurant groups as they seek to revive real-terms growth in 2026.”
The NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.
Sodexo appoints Rob Jepson as CEO Health & Care #
Rob Jepson has been appointed as CEO for Sodexo UK & Ireland’s Health & Care business with Philip Leigh leading on strategic projects across the region.
Before joining Sodexo Rob was group director of estates and facilities at Manchester University NHS Foundation Trust (MFT), one of the largest acute Trusts in the UK with 10 hospitals across seven separate sites and a long-standing client partner of Sodexo.
Rob has extensive operational and leadership experience in facilities management across the public and private sectors. He is passionate about people development and an advocate for apprenticeships for people at all levels.
Jean Renton, CEO Sodexo UK & Ireland said: “I am pleased to welcome Rob as our new CEO for Health & Care. With his experience in leading NHS estates, multi-site operational delivery and commercial experience, Rob is well positioned to lead our Health & Care business and support our clients' priorities for safe, reliable, and responsive services.”
Sodexo Health & Care has a workforce of over 7,500 who every day delivers people-centred care through a balanced portfolio of food and FM services including patient nutrition, retail services, environmental care and infection prevention; technical services; facilities management, estate management, and property management; hotel services, security, and portering services.
Rob Jepson, CEO Health & Care, Sodexo UK & Ireland added: “Having worked so closely with Sodexo over the past 4 and a half years at MFT, I’ve seen not only the strength of its business but also the genuine, family feel that makes it such a valued partner. Joining Sodexo’s Health & Care team feels like a natural step, and I’m excited to build on the strong client relationships Philip has fostered. I can see that people sit at the heart of everything Sodexo does, and that aligns closely with my own priorities and values. I’m looking forward to working with the Health & Care team and our clients to address challenges together and to drive sustainable growth.”
Sodexo operates across different healthcare environments, from NHS Acute, Mental Health, Community, and Private Acute hospitals, tailoring our services to a variety of patient cohorts including adults, children’s, women’s, long-stay, outpatients, dementia, eating disorder and brain injury units.
Springboard reveals spectacular Awards for Excellence 2026 shortlist as tickets go on sale #
Fifty seven outstanding individuals and businesses from across the hospitality sector have been shortlisted for the prestigious Springboard Awards for Excellence 2026, as tables and tickets go on sale for the industry’s flagship celebratory event.
Winners across 18 categories will be revealed on Thursday 30 April 2026 at Park Plaza London Riverbank, bringing together hospitality operators, suppliers, and supporters from across the industry.
The charity received more than 200 high-quality entries and nominations for its renowned annual awards, reflecting the sector’s continued commitment to excellence. A significant number of first-time entrants were among this year’s submissions, making the judging process more rigorous and competitive than ever for panels of esteemed industry professionals, all dedicated supporters and ambassadors of Springboard.
Delivered in partnership with Park Plaza London Riverbank, the ceremony promises an unforgettable evening at the landmark South Bank venue. Guests will enjoy welcome drinks, followed by an exquisite dinner with expertly paired wines by Davy’s Wine Merchants, offering a unique opportunity to celebrate success while connecting with peers and partners from across the hospitality industry.
The awards aim to celebrate the individuals and organisations shaping the future of hospitality, recognising their innovation, creativity and unwavering commitment to their teams, communities and the wider industry. From pioneering in technology and innovation to leading by example in sustainable business, nominees reflect the very best of hospitality.
Looking forward to the event, Springboard CEO Chris Gamm said: “The Springboard Awards for Excellence 2026 will be a truly spectacular celebration of everything that makes our industry so special. The quality, diversity and ambition of this year’s shortlist reflects a sector that continues to innovate, collaborate and invest in its people. Our nominees represent the very best of hospitality, and we’re excited to bring the industry together to recognise their achievements.”
Tables and tickets are now available to purchase to attend the event at www.springboard.uk.net/awards.
White Oaks appoints Dietitian to further enhance its industry leading food offers #
White Oaks, the senior living division of Compass Group UK & Ireland, has appointed Valentina Giannelli in the position of Dietitian, to support and collaborate with teams on all elements of nutrition and hydration.
Valentina joins White Oaks after relocating from Sydney, where she has spent the last ten years supporting age care organisations in Australia, delivering high quality nutrition and foodservice. She has held roles ranging from Clinical Dietitian to Food Project Lead and most recently, Acting Director of Nutrition and Hydration for a group of care homes in Sydney.
Valentina has a Dietetic Degree and achieved a Master’s in Nutrition and Dietetics at the University of Sydney. She has also recently completed a Graduate Certificate in Healthcare Leadership.
Valentina will support White Oaks with ongoing development of menus, which meet the specific requirements of residents and tenants, offering quality, choice and flexibility. She will work closely with chefs, operations, care teams and clients to provide information on best practice, training, updates on regulations and processes, as well as driving innovation across menus.
Valentina Giannelli, Dietitian at White Oaks said: “I’m really excited to be continuing my work in this vital area with the White Oaks team. I’m looking forward to getting involved and supporting nutrition and hydration for older adults in partnership with our clients. This is a great time to be joining the business as it evolves and grows.”
Laura Tighe, Business Director, White Oaks said: “We’re thrilled to welcome Valentina to the White Oaks family – expanding and strengthening the team with dedicated knowledge and expertise. She brings fantastic experience, enthusiasm and passion, and we know she’ll be a real asset, helping to support our clients and their residents with nutritious menus that nourish and promote vitality, while creating meaningful dining experiences.”
Valentina will report into Saachi Avis, who leads the Dietetics team within Compass’ Healthcare division and was recently announced as the Chair of the Food Services Specialist Group within the British Dietetic Association.
FEA Member’s Spotlight Zone at HRC is a hit with foodservice equipment suppliers #
Still time to sign up for ‘ultra-cost-effective’ HRC exhibitor package
The FEA Members Spotlight Zone at HRC is proving to be a popular concept with members – several companies signed up within the first week of its launch, including Aqua Mundus, FEM, Krupps, Metcalfe, Precision, and Valentine.
“We’re delighted with the response from members,” says Jocelyn Shawyer, events and membership manager at FEA. “As well as the ones who are already participating, several more have expressed interest.”
The whole idea behind the Zone is to offer FEA members a low-cost way of participating in HRC, which remains the UK’s most important foodservice exhibition. It’s co-located at London Excel with other key shows including IFE and The Pub Show, as well as the International Salon Culinaire competition. Collectively these events form Food, Drink and Hospitality Week, attracting over 25,000 visitors.
FEM’s sales director Mike Inwood thinks this is a great opportunity for FEA members. “HRC is still the UK’s biggest trade show,” he says. “FEA has put together an enticing offer with their Spotlight Zone. The timing is perfect for us as we are planning to use this opportunity to show the industry some new and very exciting products.”
Each 2x2 metre stand in the FEA Members’ Spotlight Zone costs just £2,500, including lighting and power. “It’s a simple, ultra-cost-effective way to exhibit at HRC,” says Shawyer. “All the participating companies have to do is turn up and dress their stand. If they want extras, such as additional lighting, then the HRC organisers can provide it.”
Any FEA members interested in finding out more should act swiftly, as the deadline for booking into the FEA Member Spotlight Zone is February 6th. 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
Pubs strong and restaurants flat in mixed December for hospitality #
Festive celebrations helped Britain’s managed pub groups to end 2025 on a high, the latest NIQ RSM Hospitality Business Tracker reveals.
The Tracker—produced by NIQ, powered by CGA intelligence, in association with RSM—shows pubs’ like-for-like sales in December were 5.1% ahead of the same month in 2024. The growth is well ahead of the country’s recent rate of inflation and was powered by celebratory visits to pubs in the run-up to Christmas and New Year.
Consumers’ December spending was softer in managed restaurants, where like-for-like sales rose by just 0.8%. It means pubs comfortably outpaced restaurants for growth in every month of 2025. Managed bars faced an even more difficult festive season, with sales down by 1.7% year-on-year. However, these figures represent the best month of 2025 for both restaurants and bars.
With all channels combined, Britain’s managed hospitality groups achieved like-for-like growth of 2.9% in December. It the Tracker’s highest point since April, and only the second time it topped 1% in the whole of 2025.
The NIQ RSM Hospitality Business Tracker provides a brighter picture of the sector on a total sales basis. When venues opened by groups in the last 12 months are factored in, growth rose to 6.2%—around twice the rate of inflation.
The Tracker’s breakdown of sales also shows a marginally better December for groups outside London. Like-for-like growth within the M25 stood at 2.8% but reached 3.0% beyond it.
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “December’s like-for-like growth was steady rather than spectacular, and it is unlikely to have been enough to offset the extra burden of costs imposed on hospitality over the course of 2025. More positively, a late flurry of celebratory drinking-out means many pub operators ended the year on a high and start the new year with valuable extra reserves. Strong total growth also shows groups remain optimistic enough about the long-term future to invest in new sites. However, with consumers’ spending still fragile and margins so tight, the trading environment is likely to remain challenging for some time to come.”
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “2025 was a difficult year for the sector and while these results are hardly earth shattering, they were the best like-for-like performance for restaurants and bars this year, offering operators a glimmer of hope for 2026. Pubs continue to trade strongly and are best placed to capitalise on growing consumer confidence as we start the new year. However, they are also contending with significant cost pressures which are disproportionately weighing on the sector, eroding profitability and in some cases accelerating closures. The industry is very much in need of some good news in 2026.”
Sodexo marks 60 years with renewed focus on culinary leadership, talent and innovation #
As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. Across the UK and Ireland, Sodexo’s senior chefs are coming together with a renewed focus on celebrating culinary heritage, nurturing talent and accelerating innovation across its food services portfolio.
The renewed focus brings together Sodexo’s most senior culinary leaders from across its business to drive the next chapter of its food ambition, supporting the company’s strategy to create future-ready food services, combining menu personalisation, automation and sustainability across its portfolio of distinctive food brands.
For 60 years, Sodexo has delivered high quality, responsible food services at scale for some of the most complex and diverse environments – from offices, schools and hospitals to defence sites, offshore locations and world-class live events. Its commitment to culinary excellence is not new; it is something the business delivers day in and day out, rooted in craft, consistency and care.
Craft development and menu innovation sit at the heart of the team’s ambition. Alongside the day-to-day delivery of exceptional food at every site, the team will be launching new initiatives focused on chef development, mentoring, innovation and celebrating culinary talent across the UK and Ireland.
Richard Learmount, food director, Sodexo UK & Ireland said: “For 60 years, food has been central to who we are at Sodexo. Our chefs create food experiences for an incredibly diverse audience, office professionals, scientists, engineers, military personnel, schoolchildren, hospital teams, and even spectators at world-class events. Every day, we serve more than meals; we deliver moments that matter.
“Wherever we operate, our commitment is unwavering, to provide food that is healthy, delicious, sustainable, and tailored to the needs of our guests, while respecting the planet. As data, sustainability, and personalisation converge, food is evolving into a smarter, more engaging, and responsible experience.
“Our culinary leadership team is at the heart of this transformation, guiding our people and shaping the future of food services, from simply serving meals to delivering intelligent and exceptional food experiences.”
Matt Hay, head of culinary for Sodexo UK & Ireland leads the company’s culinary leadership team which includes a select team of ten senior chefs from across Sodexo’s different business areas.
Matt is an accomplished culinary leader with over twenty years’ experience. His early career saw him honing his craft working for some of the industry’ greats Gordon Ramsay, Marcus Wareing and John Campbell before moving into contract catering. Matt has built a reputation for strategic culinary thinking, sustainability-driven innovation, and a leadership style that develops high-performing teams while elevating the guest experience.
Matt Hay adds: “In the UK and Ireland we have incredibly talented chefs and through the renewed focus of this leadership team we will be focusing on instilling a culture of innovation, culinary development, ownership and operational excellence in every kitchen operated by Sodexo. Our culinary leadership team represents our top talent and are all committed to nurturing and developing our chefs through training and mentoring, bringing them together into one community.”
The culinary leadership team members include:
Stu Bowman – regional executive chef (central shared services): Stu began his career in the hotel and restaurant business before joining Sodexo in 2014 where he oversees early careers and apprenticeships. He is a judge for Springboard’s Future Chef, both the national and the SEND competitions.
Keith Burton - culinary director, Schools (state and independents): Keith has extensive experience across hotels, restaurants, contract catering, and retail. He leads the strategic culinary vision for independent schools, championing innovation, nutritional excellence, and student engagement through food.
Matt Byne – culinary lead (Fooditude): Matt joined Fooditude in 2015. He is classically trained and has wide experience across the business & industry and hospitality sectors. Matt is passionate about building a sustainable, future-focused food culture that supports teams, clients and the planet.
Darren Deadman - culinary director (Sodexo Live!): Darren has over a decade of experience in the contract catering industry where he has led on a variety of innovative food programmes and overseen strategic menu development for diverse hospitality settings.
Ernest D'Souza – executive development chef (Government/Energy & Resources): Ernest’s career has spanned continents, from hotels to cruise ships. His 40 plus years as a chef has seen him rise from apprentice through to P&O’s executive development chef. He joined Sodexo in 2022 and is a Springboard judge and mentor to young chefs.
Niall Hill – head of food (Ireland): Niall has over 30 years’ experience working as a chef at the highest levels both nationally and internationally, across a variety of sectors. Before joining Sodexo, he was head of food at the award-winning food company The Butler’s Pantry for 16 years.
Tony Holland – culinary lead, (Energy & Resources): Before joining Sodexo Tony spend 12 years serving in the Royal Navy. He now leads culinary operations and food strategy for Sodexo’s offshore and remote energy sector sites.
Darren Thompson, culinary director (Corporate Services): Darren is an award-winning executive chef with over 25 years’ experience, leading food innovation and development for Sodexo UK & Ireland, renowned for operational excellence and staff development.
Max McKenzie – culinary director (The Good Eating Company) – Max joined The Good Eating Company as a development chef in 2018 having previously worked at Marcus Wareing’s Petrus and St John as well as running his own private dining and events business for five years.
Robin Turner – senior exec chef (central shared services): Over the 15 years Robin has worked at Sodexo he has played a key role in menu development, craft development and operational support.
Tableware trends and latest light equipment launches #
FEA’s latest Tabletop Trends newsletter is out now
FEA’s latest Tabletop Trends newsletter looks at new light equipment product launches and considers the tableware trends for 2026 that light equipment and tableware (LET) distributors need to know about. There are also articles about the exciting new LET event for foodservice operators, Tabletop Trends Live, as well as a sneak preview of the next LET Forum, which is now open for distributors to book their places.
The newsletter is all about keeping LET professionals updated with the latest ideas and concepts for the sector. For example, readers can find out about the diverse choice of new product launches heading this way in Q1 of 2026, ranging from revamped classic tin openers to rechargeable designer table lamps.
This issue looks at several events happening in the LET sector. There’s already plenty of buzz building up around Tabletop Trends Live, the free event where dealers can bring their customers to see the latest LET launches. It’s happening on 24th - 25th March 2026, at Capital City College (formerly Westminster Kingsway College) in central London. Click here for more information. As well as the article on the 2026 edition of the LET Forum, the newsletter also looks at this year’s Ambiente and considers what we learned from the FEA Conference.
What about the tableware designs to look out for in 2026? The newsletter highlights the big three, as operators continue to value practicality, versatility and styles that can fit in with a diverse range of uses.
Tabletop Trends is free for anyone involved in the light equipment and tableware sector. To sign up for future issues click here.
To see the latest issue click here.
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
Foodservice Football 2026 #
After great success raising money for Bowel Cancer UK in 2023 in memory of our beloved colleague, Morag Wilson, Foodservice Football has continued to fundraise for charity each year.
This year, the event will take place at the oldest club in London, Cray Wanderers FC, Chislehurst, on the 18th June. The event will be raising money for Cancer Research UK, a charity very close to our hearts with cancer affecting colleagues of ours including Morag and more recently Louise, our finance manager. A charity and cause we're sure is close to many hearts, we hope you'll join us in supporting the great work they do. Morag's son, Jamie, will once again be attending as our wonderful team mascot.
How can you get involved?
We are looking for 32 players of mixed abilities across two teams. As long as you work in the catering industry, we would love for you to either come and play or support the event. We suggest a player donation of £50 per person and a spectator donation of £10 each. After the match we will be having a charity raffle, which we will be taking prize donations for.
You can find out more information and donate here - https://foodservicefootball.co.uk/
Or alternatively, you can contact Dan Hillman on 07833 248788 or dan@h2opublishing.co.uk.
Elior UK secures five-year catering partnership with English Heritage at Kenwood and Marble Hill #
Elior UK has announced a new partnership with English Heritage to deliver catering and private function services at two of London’s most treasured historic sites – Kenwood in Hampstead and Marble Hill in Twickenham.
English Heritage selected Elior UK for the five-year contract based on the company’s strong cultural alignment, depth of experience in the London market and track record of delivering exceptional catering within landmark visitor destinations.
This win for Elior UK’s cultural heritage business will see around 50 team members employed across the two sites, providing a blend of high-quality catering and conference and private functions.
Working in close partnership with English Heritage, Elior UK will help position Kenwood and Marble Hill as vibrant community hubs – destinations where exceptional food, warm hospitality, social connection and moments of relaxation come together.
Elior UK’s approach will focus on elevating the visitor experience through the introduction of new menus that celebrate local flavours, showcase regional producers and reduce food miles. Visitors at both locations can expect high-quality homemade dishes, including the much-loved scones produced at Elior UK’s in-house bakery, alongside a strong emphasis on value for money.
Shorter queue times and improved guest flow will be further supported by digital innovation, with the launch of a new English Heritage Catering App and an EPOS system powered by Elior UK’s technology partner, Lolly.
A new children’s ‘Little Historians’ menu, including special kids’ lunch boxes served in the Brew House Café at Kenwood, will further enhance the family dining offer.
Elior UK will bring a programme of culinary and service innovation to both sites, supported by data analysis to enhance the visitor experience. Plans include the introduction of a mobile street food unit for the summer season at Kenwood and an artisan coffee van to enhance flexibility and meet peak visitor demand.
The partnership will also tap into Elior UK’s established social value initiatives, including collaborations with action group Water Unite and reforestation initiative Just One Tree, reinforcing shared commitments to community impact and environmental stewardship.
Claire Small, director of marketing and concessions at Elior UK, said: “Kenwood and Marble Hill are such iconic locations, and our team is committed to creating memorable visitor experiences that honour their heritage while introducing a best-in-class all-day food offer.
“We also pride ourselves on aligning with clients’ sustainability goals, and English Heritage and Elior UK are the perfect fit. Our sustainability strategy closely aligns with English Heritage’s priorities, encompassing responsible sourcing, waste reduction, water conservation and the championing of ethically produced ingredients.”
Dan Topliss, head of food and beverage at English Heritage, said: “Elior UK’s focus on quality, sustainability and the visitor experience – combined with their innovative approach and understanding of our audiences – makes them an excellent fit for these much-loved sites. Which underpins our aspiration for Kenwood and Marble Hill to be destinations for exceptional food, social connection and relaxation.”
NIQ reveals consumers' favourite pub operators of 2025 #
NIQ’s exclusive PubTrack solution has published its rankings of British consumers’ favourite pub operators in 2025.
The lists are based on a range of metrics from last year, including overall satisfaction and value for money, the quality of drinks and service, and intentions to revisit and recommend. The feedback provides accurate insights into guests’ engagement with Britain’s best-known pub names, helping operators and suppliers understand brand sentiment and benchmark performance against their competitors.
The 2025 PubTrack rankings are led by Wellington Pub Company, which owns a wide variety of pub types and sizes across England and Wales. It takes the top spot after jumping six places from last year’s chart, thanks to a consistently strong performance against all metrics.
In second place is Everards, which has around 150 pubs in the East Midlands. Third is Brunning & Price, part of The Restaurant Group, which topped the list in both 2023 and 2024. Other leading pub groups on the rankings include two based in the South of England, Brakspear and Youngs, and Daniel Thwaites from the North West. Brakspear and Thwaites have both moved into the top10 this year—as have JD Wetherspoon, Hall & Woodhouse and Star Pubs & Bars.
The full top 10 pub operators are:
1 Wellington Pub Company
2 Everards
3 Brunning & Price
4 Brakspear
5 Youngs
6 Daniel Thwaites
7 JD Wetherspoon
8 Hall & Woodhouse
9 Star Pubs & Bars
10 JW Lees
PubTrack is a powerful tool that combines NIQ’s Outlet Index with a survey of British consumers. As well as the overall ranking, it delivers extensive breakdowns of pub operators by individual metrics such as service, where Everards, Wellington Pub Company and Brakspear form the top three. Everards and Wellington also top the rankings for quality of drinks, ahead of JW Lees. The chart for best value experience is led by JD Wetherspoon, ahead of Amber Taverns and Wellington.
PubTrack also assesses pub operators’ brand advocacy and loyalty. Brunning & Price leads the rankings for most advocates, ahead of Brakspear and Youngs. Brunning & Price and Youngs make the top three for building regular guests, alongside Hall & Woodhouse.
The PubTrack findings also highlight the factors that matter most to consumers. For example, well over half (55%) say ‘welcoming’ is the most important quality when they visit a pub. Value is another major driver, with 38% agreeing that it is more important that pubs are good value than it was a year ago.
Dani Rowlands, NIQ client director, said: “With consumer spending tight and competition high, it’s more important than ever for on premise businesses to understand how guests really feel about pubs. These PubTrack rankings build an unrivalled picture of the landscape, revealing both the groups that are getting their strategies right and those that have more work to do. The significant year-on-year movement in our lists shows how fast brand perception can shift, as well as the importance of fundamental pub qualities like value and service. With more change sure to follow in 2026, PubTrack will be an essential tool for all operators and suppliers seeking to stay on top of consumer sentiment.”
