Members’ News
February 2026
Medirest Launches Enhanced Plant-Powered Menu Trial with Greener by Default #
Medirest, the healthcare sector of Compass Group UK & Ireland, has launched its plant-powered menu trial, developed in partnership with leading research body, ‘Greener by Default’. As the first UK hospital caterer to test the principle across both patient dining, as well as staff and visitor restaurants simultaneously – its team of Dietitians, Sustainability Leads and Chefs are working to drive change and monitor success.
Medirest is working with Greener by Default, a nonprofit organisation that helps institutions in healthcare and beyond harness behavioural science to promote plant-forward dining. Together they will implement trials across six UK hospitals including patient, staff and visitor menus. The organisations will assess how increasing the availability and accessibility of vegan and vegetarian meals impacts several metrics such as uptake, menu carbon footprint, nutrition and customer satisfaction.
The trial will build on Medirest’s use of behavioural science techniques, such as nudge theory to guide its approach to menu design and presentation. This specifically aims to further enhance uptake of plant-based choices and more sustainable proteins. Other levers being drawn on include menu placement hierarchy - plant-based dishes at the top of menus through to red meat at the bottom and recipe naming convention - removing the word ‘vegan’, with a focus on descriptions based on provenance and flavour.
The hospitals which will run the trial were selected based on location, to ensure geographical diversity, as well as staff and patient demographics, and the inpatient services they provide.
The patient catering menus have been developed for certain patient groups who are considered ‘nutritionally well’ and have been analysed by the Dietetic team to ensure patients’ needs can still be met. Patients who may need a special diet will continue to have access to appropriate menus.
Examples of new menu items that have been developed for staff and visitor restaurants include plant-based options like Hong Kong Style Sweet & Sour Baby Corn and Mangetout Stir Fry, and New York Spicy Bean Bake with Herby Garlic Bread.
The trial launched in January and will take place for three months. This will allow Medirest and its clients to analyse data and agree next steps. The data sets will be compared to the previous three months and the same period last year.
Rees Bramwell, Compass One, Sustainability Director commented: “As we look at ways to deliver a more positive impact on health and sustainability, this trial has never been so important. We want to use data and insights to help the people we serve to eat better. The outcome of the next three months will further drive this ambition and we will be able to use the information to support our clients within hospitals across the NHS and healthcare as a whole.”
Saachi Avis, Head of Dietetics, Healthcare – Compass Group UK & Ireland: “By expanding our plant-based offerings, whilst maintaining a variety of protein sources, we’re proud to meet the growing demand for delicious, nutritious, and sustainable choices.
“This research will help us to get more feedback on our menus and meals, as we continually look to enhance our offers. Whether it’s supporting patient’s nutritional needs or fuelling the workforce, we understand our responsibility and will continue to maintain this evidence-led and holistic approach to menu development.”
Amy Roach, UK Healthcare Manager, Greener by Default said: "After nearly a year of strategic collaboration, Greener by Default couldn’t be more pleased to support Medirest as they pilot strategies to reduce the carbon footprint of their menus, while balancing nutrition and diner satisfaction. Compass has taken a deliberate approach to this effort, working with GBD to develop a pilot plan that aligns sustainability goals with operational excellence.
“A priority for this partnership is the focus on data, and significant effort has been dedicated to ensuring all results collected are valid and reliable. On the ground, the Medirest teams have worked hard to ensure meals meet nutritional standards and to provide training to front-line staff. This focus on staff engagement, including taste-testing sessions, has been key to dispelling misconceptions and building excitement across the teams. Given Compass’s reputation and reach, we look forward to analysing the results of this initiative and the potential for further impact following this pilot."
Medirest is part of Compass One, which brings together the specialist expertise of Compass Group UK & Ireland’s ESS, Healthcare and One Retail sectors.
White Oaks launches industry leading Chef apprenticeship programme #
White Oaks, the senior living division of Compass Group UK & Ireland, has launched a specialised apprenticeship programme for senior living and hospice catering.
The Production Chef Apprenticeship Programme has been designed for those working in care and senior living settings, to equip participants with the skills to prepare nutritious, balanced meals tailored to the dietary needs of individuals in care homes, assisted-living facilities, retirement villages and hospices.
Created in partnership with leading hospitality apprenticeship provider HIT Training, the 12-month programme comprises modules, which include kitchen dynamics, the production and presentation of dishes, safety essentials, kitchen management and stock control, plus adaptation and modification of food.
The course will provide the opportunity to achieve a Level 2 Production Chef Apprenticeship. Plus, the Chefs will also have access to an L1 Mental Health First Aid Awareness Course and a 12-month Affiliate Membership with the Institute of Hospitality (IoH).
Colleagues have been selected for the inaugural wave, which recently launched at Compass’ head office in Chertsey.
Laura Tighe, Business Director at White Oaks said: “Our commitment to personalised care means we need our chefs to be talented, with a unique skillset - to serve those within a healthcare and senior living environment to the highest of standards. This will ensure we are fully equipping participants with the knowledge, skills and confidence to create delicious, nutritious meals that support health and wellbeing, across diverse dietary needs.”
Darren Neal, Head of Culinary at White Oaks said: “We’re investing in this programme to build a strong, sustainable talent pipeline and ensure the highest standards of culinary experience across our venues. By developing chefs, our organisation can shape skills, nurture creativity and enhance its culture. This really demonstrates our commitment to offering meaningful careers and developing future leaders.”
Participant in the programme, John Cooper said: “I am really excited to be joining the first wave of this new apprenticeship programme. This is a great opportunity for me to take my career to the next level - it’s great to have a programme dedicated to this specific area of expertise.”
Luke Ford, Senior Operations Manager Apprenticeships, Compass Group UK & Ireland: “This is a great example of collaboration across our business. This programme amplifies how apprenticeships add value to specific skills development in specialist areas of Compass. I am looking forward to seeing our cohort learn and grow through this course.”
Nestlé announces new corporate appointments for 2026 #
Nestlé UK & Ireland is pleased to announce several appointments to its UK senior leadership team.
Lorenzo Vigano has been appointed managing director of Nestlé Professional UK & Ireland, effective 1 January 2026. He takes over from Katya Simmons, who moves to lead Nestlé’s Coffee UK & Ireland division, also effective 1 January 2026.
Vigano most recently served as managing director of Nestlé Professional Turkey and brings with him a wealth of experience in the out of home world, having joined Nestlé Italiana in 2012 to lead the Nestlé Professional Super Premium Beverage division. In 2013, he was appointed managing director Nestlé Professional Italy and managed the successful turn-around of the business, reshaping the organisation’s portfolio.
In 2015, Vigano was appointed head of beverages Nestlé Professional Europe (later EMENA) where he transformed the Beverage business across the region, actively working to build the global Coffee business strategy.
In 2023, Vigano became managing director of Nestlé Professional Turkey, rapidly growing the business to become the 10th largest Nestlé Professional market.
He is known for his engaging and open leadership style, inspiring teams with passion and energy, and is credited for his balance of strategic vision with hands-on execution.
Speaking on his role, Lorenzo Vigano, said: “It’s a pleasure and honour to lead Nestlé Professional at such an exciting time. As we enter the new year, I’m energised by the opportunities ahead and committed to supporting our customers across hospitality and foodservice. Together, we’ll continue delivering exceptional products and services, driven by our focus on excellence, sustainability, and innovation.”
Katya Simmons, who was most recently managing director, Nestlé Professional UK & Ireland, has been appointed managing director for Coffee at Nestlé UK & Ireland, effective 1 January 2026.
Simmons’ career began in Nestlé Russia in 2002, where she held several sales and commercial development team Confectionery assignments, before moving to marketing in 2010.
Simmons delivered strong market share growth and profitability turnaround, before going on to become managing director for Nestlé Professional Russia and Eurasia in 2015. Under her leadership, the business consistently delivered strong growth and new business wins.
In 2017, Simmons moved to the UK, becoming business effectiveness manager at Nestlé Professional UK & Ireland. In 2018 she assumed her position of managing director Nestlé Professional UK & Ireland, which she held for more than seven years.
The company praised Simmons for her leadership style, commitment to building an inclusive culture, broad omni-channel marketing and commercial experience that will now be applied to the Coffee sector.
Speaking on her new role, Katya Simmons, said: “I am thrilled to be leading the Coffee sector in the UK and Ireland. Coffee has an exciting future ahead of it and I am privileged and proud to be part of the team taking it forward. I can’t wait to see what we will achieve and how we’ll drive growth across our incredible brands”
One Retail and AGS Airports bring Costa Coffee to Glasgow Airport #
One Retail, the retail specialist sector of Compass Group UK & Ireland, announces a new partnership with AGS Airports to bring a Costa Coffee to Glasgow Airport, due to open early this year.
The new Costa Coffee store will provide a modern and welcoming space, serving expertly handcrafted coffee and light bites, including delicious sandwiches and cakes. With convenience at its heart, the use of self-order kiosks allows for speedy service for those ready to board their flight. What’s more, customers can use click and collect through the Costa Coffee App to ensure their order is ready for them.
The new Costa Coffee will be located just off the departures lounge, creating an additional offer for travellers, in particular frequent flyers on British Airways, Aer Lingus, Loganair, EasyJet and Ryanair, who are traditionally served by boarding gate areas in close proximity to this new store.
A first for One Retail, the Glasgow Airport opening marks the business’s expansion into the airport environment – a significant step as travel becomes an increasingly important growth sector for the company. The site has been designed to meet the needs of today’s travellers, offering comfortable spaces to work, charge devices, or take a break before a flight.
Craig Norton, Head of Retail Development at Glasgow Airport, said: “I am delighted we are partnering with One Retail at a time of exciting Terminal growth plans for our Airport in Glasgow. Introducing a Costa Coffee will perfectly complement our other offers within the airport. We look forward to the opening of this Costa Coffee store this spring.”
Andy Jones, MD – One Retail, added: “This is a first for One Retail, bringing our retail expertise to expand and operate into an airport space, by partnering with AGS. We look forward to kicking off with one of our trusted retail brands within the airport, bringing the familiar high street quality and comfort to serve those visiting Glasgow Airport.”
Andrew Miller, Express and Corporate Sales Director UK&I at Costa Coffee, added: “We’re thrilled to be opening a new partner owned and operated Costa Coffee store at Glasgow Airport. For many customers, enjoying their favourite Costa Coffee is an essential part of their travel ritual and this store has been designed to make that easier than ever. Whether it’s a pre-flight pick-me-up or a moment to unwind between connections, our team is ready to bring the comforting familiarity and quality our customers expect, right in the heart of the terminal.”
Forest Green Rovers cleans green – again The greenest football club in the world continues partnership with Delphis Eco #
The world’s greenest football club, Forest Green Rovers, is continuing its partnership with the UK’s leading eco-cleaning brand, Delphis Eco, reinforcing a shared commitment to sustainability during the 2025–26 season.
Recognised by FIFA as the greenest football club in the world, Forest Green Rovers places environmental responsibility at the heart of every operational decision. This renewed collaboration reflects a mutual belief that sustainability should be embedded into everyday actions - from reducing emissions and carbon impact to selecting responsible suppliers.
Under the agreement, Delphis Eco will supply its ecological cleaning products for use across the Stadium throughout the 2025–26 season. The Club will use Delphis Eco’s plant-based washroom and hospitality cleaning products across all facilities, while its high-performance, environmentally responsible laundry products will be used to clean the team’s kits - working together to make football cleaner, greener and more responsible.
Delphis Eco’s naturally plant-based, vegan-friendly formulations align perfectly with Forest Green Rovers’ status as the world’s first fully vegan football club, ensuring that sustainability, health and performance go hand in hand.
The partnership also focuses on engaging and educating fans. Delphis Eco branding will feature pitch-side on the Club’s solar-powered LED advertising boards, highlighting to supporters that the washroom products used throughout the ground protect both human health and the environment. Additional on-site messaging will appear in washrooms and hospitality areas, reinforcing the Club’s eco-credentials for both home and visiting fans.
Paula Brown, Head of Commercial at Forest Green Rovers, said:
“Much like Forest Green Rovers, Delphis Eco is an organisation that puts the environment at the heart of decision-making and never stops innovating. Their attention to detail and commitment to sustainable solutions make them a world-leading manufacturer of ecological cleaning products. This strong alignment of values makes Delphis Eco a great partner for us, both at the stadium and our wider facilities.”
Mark Jankovich, Founder and CEO of Delphis Eco, added:
“Forest Green Rovers represents a genuine and hugely positive shift towards sustainability in professional sport. Every aspect of the Club’s operation is considered through an environmental lens - from plant-based food to clean energy and transport.
This mirrors how we operate at Delphis Eco. Reducing impact has to happen everywhere, including the products we choose and the partners we work with. We’re extremely proud to continue working with Forest Green Rovers and to play our part in supporting their journey.
Telling the story is vital. Through pitch-side LED messaging and on-site communications across the stadium and hospitality areas, we want fans to know these products are not only better for the planet, but safer for them too.”
The QEII Centre Appoints Coralie Wood as General Manager for QEII Taste #
The world-renowned QEII Centre today announced the appointment of Coralie Wood as the new General Manager for its QEII Taste catering operation, delivered by its long-standing partner, Levy. Coralie brings 15 years of exceptional hospitality and events expertise, including high-level operational roles across major stadia and premier conference and events venues, ensuring she is perfectly placed to drive excellence and commercial success at the iconic QEII Centre.
Coralie will reflect the Centre’s commitment to further developing its focus on people, planet, and elevated dining experiences. QEII Taste is underpinned by a steadfast commitment to seasonal and sustainably sourced produce, British farming and fishing, incorporating a nose to tail, root to peel, and leaf to stem philosophy.
Saf Ismail, CEO, QEII Centre, says "Coralie’s appointment marks an exciting next chapter for QEII Taste and our partnership with Levy. Her passion for people-led hospitality, sustainable sourcing and premium guest experience aligns perfectly with the QEII Centre’s vision for the future. We are committed to continually elevating what we offer our clients and delegates, and Coralie’s leadership, creativity and commercial acumen will play a key role in strengthening our reputation as a world-class conference and events destination."
Coralie Wood, new General Manager for QEII Taste, commented: "This is a truly exciting time to join the QEII Centre. I've always admired the QEII and Levy's joint commitment to driving change through people and planet focussed initiatives, and whilst the QEII is in a great position already, there is still scope to innovate on the excellent foundation in place.
English wine is a real passion project of mine, which perfectly complements QEII Taste’s commitment to British provenance. Beyond further elevating our dining experiences for event guests, I am also looking forward to hosting the second Chefs' Table event in March, a multi-Michelin-starred dining celebration, which is a true testament to culinary excellence whilst raising vital funds for Hospitality Action."
Coralie has already begun her work, focussing on developing the team and enhancing the overall visitor and client experience.
Exceptional Red Alistado Prawns now available from Mevalco #
Now available from Mevalco (the home of exceptional Spanish ingredients) comes stunning Red Alistado Prawns - offering chefs quality, provenance and value in a challenging seafood market that is seeing costs continue to rise.
Sourced from the cold, pristine waters of the South-West Atlantic, Red Alistado Prawns are slow growing, benefiting from ideal natural conditions that produce firm, juicy flesh with a delicate, slightly sweet flavour often compared to lobster. Their vivid red colour, elongated body and distinctive rostrum make them instantly recognisable as a premium shellfish, equally suited to refined seafood dishes or simple, ingredient-led preparations.
What sets these prawns apart is not only their origin, but the expertise behind their sourcing and processing. They are carefully selected by artisanal partners to Mevalco who have more than a century of experience in seafood. Generations of knowledge are combined with advanced processing technology, including IFS Food-certified systems and ultrasonic processing, to optimise freshness, texture and shelf life - ensuring every prawn reaches the kitchen in peak condition.
Highly regarded by leading chefs and high-end kitchens across Spain, Red Alistado Prawns offer reliability as well as quality. Their consistent size, clean flavour profile and excellent performance in service make them a practical choice at a time when chefs are seeking premium ingredients that justify their place on the menu.
David Menendez, Managing Director at Mevalco, comments:
“Chefs are telling us that maintaining seafood quality has never been more challenging. Our role is to support them with products that combine provenance, consistency and value. Red Alistado Prawns are a perfect example - exceptional raw material, handled with care and expertise, and priced in a way that allows chefs to keep premium seafood firmly on the menu.”
Available frozen in 1kg boxes (40–45 pieces per kilo), Red Alistado prawns provide flexibility for professional kitchens while delivering a true taste of the ocean - a product shaped by tradition, expertise and a responsible approach to sourcing.
Check out www.mevalco.com for further information.
Product information
Red Alistado Prawns (PRAW108)
Frozen | 1kg box | 40–45 pcs/kg
A limited-period promotional price is available during early 2026. Details on request.
Echelon Group proud to sponsor Mike Barker #
Mark Wright, Operations Director for Echelon Group said "As a company, we are incredibly proud to have helped raise more than £40 million for charitable causes since 2010. Supporting inspiring individuals, meaningful causes, and life-changing journeys is central to everything we do at Echelon Group.
It is therefore a privilege for us to sponsor Mike Barker — an extraordinary athlete whose resilience, determination, and courage truly reflect the values we stand for. Through this partnership, we are committed to supporting Mike’s ambitions by helping provide access to leading golf venues across the UK, funding essential equipment, and creating opportunities that enable him to compete and succeed at the highest level of disabled golf.
Mike’s journey is nothing short of remarkable. After discovering golf at just 10 years old, he quickly developed into a low single-figure player, leaving school with a +1.8 handicap and dreams of turning professional. However, in November 2010, his life changed forever following a devastating head-on car accident that left him paralysed and fighting for survival with less than a 1% chance of pulling through.
What followed is a story of incredible strength. Refusing to allow adversity to define him, Mike rebuilt his life through sport, turning to para-athletics where he achieved outstanding success — winning three British titles, breaking a 20-year British seated javelin record, reaching world number two in javelin, and becoming European number one in both javelin and discus.
In 2021, after years of determination and saving, Mike returned to the sport he has always loved by purchasing a Paragolfer. Today, he is competing on the EDGA Tour with clear and ambitious goals: to win major disabled golf events, become the world’s number one seated golfer, and ultimately help see para golf included in the LA Paralympics.
Everyone at Echelon Group feels immensely proud to stand alongside Mike as he pursues these ambitions. His journey is a powerful reminder of resilience, belief, and the impact that opportunity and support can create. We are honoured to play a part in his story and look forward to supporting his continued success in the years ahead."
If anyone is interested to learn more about Mike’s journey, upcoming events, or is interested to offer support, please contact Mark Wright at mwright@echelongroupint.com
Compass Group UK & Ireland launches new sustainability strategy ‘Our Planet Promise’ #
Business highlights:
Greenhouse gas emissions down 7.5% since 2019, while the business achieved 53% growth in revenue
Direct and energy-related emissions cut by more than 80% since 2019
Strong progress on waste reduction, responsible sourcing and healthier menus
Reduced food waste by 8% in 2025
Donated equivalent of 254,000 meals to charity in 2025
Served over 120 million portions of vegetables to children in past 12 months
Compass Group UK & Ireland today launches Our Planet Promise, a new sustainability strategy designed to bring together action on climate, nature, waste and human health, creating a systems-based framework.
The strategy builds on measurable progress already made across the business, including reductions in greenhouse gas emissions, improvements in waste management, more responsible sourcing of ingredients and healthier meals. As sustainability challenges become more complex, Compass believes tackling climate issues in isolation is no longer enough.
Progress to date
Cutting greenhouse gas emissions
Since committing to net zero, Compass Group UK & Ireland has reduced its greenhouse gas emissions by 7.5% compared with 2019, its baseline year. This reduction was achieved while delivering significant business growth of 53% over the same period.
Since 2019, the largest emissions reductions across the business have come from:
Direct emissions (Scope 1), down 84%, driven by the adoption of electric vehicles, greater use of renewable gas and more efficient energy use on site
Energy-related emissions (Scope 2), down 81%, reflecting increased use of renewable electricity and energy efficiency measures across owned and operated sites
Supply-chain emissions (Scope 3), down 6.5% overall. Emissions reduction has been achieved through a mix of improvements in emissions factors, and changes in procurement practices, such as sourcing less carbon-intensive ingredients, as well as methodology refinements. If acquisitions were not included in the calculations, the business would have achieved circa 23% reduction in emissions.
Emissions intensity (i.e. how much CO₂e we generate per £ of revenue generated) fell by 39%, from 0.53 kg CO₂e per £ revenue in FY19 to 0.32 kg CO₂e per £ revenue in FY25, reflecting a consistent downward trend.
Improving waste management
In the past financial year, Compass has also successfully:
Repurposed over 1 million litres of waste cooking oil as biofuels
Reduced food waste by 8%
Donated 114 tonnes of food, which is equivalent to 254,000 meals
Ensured 84% of single-use foodservice items are now recyclable, reusable, or compostable
Protecting nature and resources
The company has removed deforestation risk from almost all major raw materials, including:
Over 98% deforestation-free palm oil
99% deforestation-free wood
Over 96% deforestation-free beef (100% as of 1 January 2026)
94% direct soy deforestation-free
Health and Wellbeing
In 12 months, the business has served over 120 million portions of vegetables to children and procured more than 2,900 tonnes of beans, pulses and lentils. Nearly 88% of its 21,000 recipes are low or medium in fat, 93% in salt, and 94% in sugar.
Decarbonisation roadmap
Due to the combination of the company’s significant growth, complexity of food and drink emissions, along with the current maturity of emerging technologies and solutions, the business has taken the decision to set a new baseline, that better reflects the business it is today. This in turn has created a new trajectory for net zero to 2040. The company’s ambition remains unchanged, with a continued focus on accelerating near-term action to drive meaningful progress.
Commenting, Robin Mills - CEO, Compass Group UK & Ireland said:
“Over the past five years, our business has undergone extraordinary transformation and growth. Operating sustainably has remained a guiding principle throughout. As we’ve evolved, we’ve learnt a great deal about where we can make the most meaningful difference and how we can use our scale, expertise and partnerships to drive positive change.
“Our Planet Promise marks the next step in that journey. It reflects the integrated, systems‑led approach we now take — one that looks beyond carbon to consider how we reduce waste, protect nature, promote health and uphold the highest standards of animal welfare. This is about doing the right thing for people and the planet, while continuing to deliver high‑quality services for our clients and customers.
“I am incredibly proud of the progress our teams have made so far and grateful to our clients, customers, suppliers and colleagues for their support and openness to trying new ways of working. Together, we are creating a more resilient, responsible and sustainable future for our industry.”
Professor Sir Charles Godfray added:
“Climate change can seem complex, but its core truth is simple: the emissions we release are warming the planet and driving more extreme weather. The details may be uncertain, but the need to act is not. What gives me confidence is that Compass UK & Ireland is taking this challenge seriously. The organisation has invested in understanding its emissions and that of its supply chain and recognises that climate action must sit alongside progress on waste, nature, water, health and affordability. Across the business there is a real drive to do more and a willingness to learn by doing. Compass wants to make a meaningful difference for the planet, and I believe it will.”
Global Expertise Meets Local Flavour: Levy to Lead ACC Liverpool’s Catering Offer #
ACC Liverpool is pleased to announce they have awarded the food and beverage services contract to Levy, a global leader in culinary experiences for events, entertainment and sports venues. Starting on 1st April 2026, the partnership covers the venue’s convention and exhibition wings of the city’s landmark events destination.
Levy was selected as the partner of choice for its industry-leading expertise and strong track record in delivering high-quality catering, alongside a clear commitment to environmental sustainability and social value. This alignment makes Levy a natural fit for ACC Liverpool, supporting its role as a carbon-neutral venue and a proud pillar of the Liverpool City Region.
Central to this new chapter is an innovative and collaborative delivery model. Levy will partner with Horseradish, an established and trusted local event catering specialist, to deliver elevated packages that bring a regional dynamic to the ACC Liverpool campus. This strategic alliance is designed to keep the partnership firmly rooted in the local area while guaranteeing a continuity of excellence. By combining Horseradish’s deep local expertise with Levy’s national scale, we will provide a uniquely 'Liverpool' experience for every delegate—delivered by local people and supporting local producers.
As the home of major international summits, global conferences, and some of the UK’s most high-profile business and political events, ACC Liverpool needs a partner that can deliver at scale without losing the personal, community-focused approach that reflects the spirit of the city.
Levy CEO, Jon Davies, commented: "We are incredibly proud to partner with ACC Liverpool, a venue that understands the power of hospitality in driving social change. It is fantastic to work with such like-minded partners who prioritise the planet and their community as much as the visitor experience. We are looking forward to elevating these key pillars even further, ensuring that every plate served contributes positively to the local area and helps protect the planet."
ACC Liverpool’s COO, Kerry Villa, added: “We’re committed to creating experiences that feel authentic, memorable, and unmistakably Liverpool. Building on the strong foundations established with our previous catering operators Sodexo Live!, working with Levy is an exciting step forward for us, bringing their wealth of industry experience while keeping our offer firmly rooted in the local community. By combining Levy’s global expertise with our local catering partner, Horseradish, we’re reimagining our catering in a way that celebrates the city, supports sustainability, and makes every event feel that little bit more special.”
Rupert Worden, Director at Horseradish, said: “We’re incredibly proud to be working alongside Levy at ACC Liverpool. We bring deep-rooted knowledge to this partnership, allowing us to showcase the very best of the region through food that is seasonal, sustainable, delicious and served with care. For us, it’s about delivering exceptional experiences while supporting local producers, local talent, and the community that makes this city so unique.”
13 Compass Chefs Move Forward with Marcus Wareing #
Thirteen high-flying chefs have been selected to join the sixth cohort of Compass Group UK & Ireland’s award-winning ‘Forward with Marcus Wareing’ programme.
Cohort six will officially start the programme next month, with the first away day taking place at Ground Up Cookery School in Devon.
Guided by Marcus Wareing and delivered in partnership with national hospitality training provider, HIT Training, Forward with Marcus Wareing was designed and launched to support senior culinary talent. The apprenticeship equips chefs with exceptional culinary skills with a focus on subjects including sustainability, commerciality and people. It is brought to life through added-value enrichment activities and practical experiences.
The cohort also delivers social value, by committing to working with community groups and passing on culinary skills and knowledge. Previous participants mentor new cohorts, to support and share ideas and best practice.
Following its launch in August 2021, 86 senior chefs have enrolled on the Forward with Marcus Wareing programme. Cohorts 1-3 have now completed and of the 47 chefs who began, Compass has an outstanding 81% retention rate and a 100% distinction rate among those completing their Senior Culinary Level 4 Apprenticeship. In addition, 51% of graduates have secured a promotion or moved into a new role within the Compass family.
The prestigious programme has earned widespread recognition, winning several high-profile awards. These include Best Training and Apprenticeship Programme at the 2025 Public Sector Catering Awards, Best Educational Programme at the Institute of Hospitality Awards 2024 and most recently, it has been shortlisted as a finalist at the Apprenticeship Training Awards 2026, which takes place in March.
Forward with Marcus Wareing forms part of Compass Group UK & Ireland’s six Signature Programmes – a key pillar of talent strategy enabling skills capability, retention, career progression and measurable impact for our business and clients. 2025 also saw the launch of ‘Forward Service’, for Compass colleagues in senior front of house roles.
Marcus Wareing said: “It’s hard to believe we’ve now had three cohorts graduate through the Forward programme – we really couldn’t have imagined the success it would have when we first launched it back in 2021. We designed it specifically to support senior culinary talent and I’m always blown away by the passionate, enthusiastic and skilled chefs that join us for each session. I love working with the chefs on Forward – it’s great to get to know them and it’s always so rewarding to see each cohort develop and thrive. Cohort five is off to a great start, and I can’t wait to get moving with cohort six.”
Jonathan Foot, Director of Skills & Early Careers at Compass Group UK & Ireland said: “We’re incredibly proud to see how successful this programme has become in the last four and a half years. We’ve continued to build on the programme - adding in new workshops and enhancing the experience. The feedback that we get from the graduates is truly humbling; it’s clear to see the difference it makes to them both professionally and personally. We couldn’t ask for a better response.”
Holly Brown, Unit Manager, B&I and participant in Cohort 6 said: “I’m so proud to have been selected for the Forward programme. I was nominated for my passion for food and my drive for excellence on quality, so I’m excited to take on this new challenge and demonstrate that I was the right choice for cohort six. I’m keen to grow and enhance my skills to make me a better leader, and to empower future women in food.”
The full list of chefs selected to take part in cohort 6:
Holly Brown – B&I
Ben Draper – B&I
David Green – CH&CO
Oscar Hughes – Levy
Mark Inwood – Chartwells
Marcus Jefford – ESS
Kamila Kuchnio – ESS
Jonathan Loveday – Restaurant Associates
Joshua Malone - ESS
William May – Restaurant Associates
Jack O'Keeffe – CH&CO
Adrian Roj – ESS
Salvatore Tassari – Levy
FEA’s NextGen launch is an outstanding success #
Passion and enthusiasm of young professionals ‘bodes well for future of industry’
FEA’s recent NextGen launch event was an outstanding success, attracting over fifty delegates from thirty different companies and organisations. The NextGen initiative is designed to attract and develop young people into the foodservice equipment industry, by giving them their own voice, developing clear, tangible pathways into the industry, supporting careers through professional growth and upskilling, and developing social and networking opportunities. The launch, at Parts Town UK in Cannock on January 21st, saw young professionals discussing their thoughts and ideas on how to bring the NextGen concept to fruition.
Holly Flack of Exclusive Ranges was one of these taking part. She said, “NextGen is a fantastic opportunity to connect with like-minded professionals and learn from people I wouldn’t usually get the chance to meet. The energy, openness and passion in the room really showed how exciting and forward thinking this industry is.”
The event covered a diverse range of topics, from ‘what the industry of the future looks like’ to ‘what support do you need to grow in your role?’ Delegates considered what they wanted from NextGen and how it could be developed to best serve both young people already in the industry and those considering joining it. For example, several expressed strong interest in the potential for mentoring to help them in their career development. FEA is progressing this and already there have been offers from members willing to mentor young professionals.
NextGen is also about developing the next generation of leaders for the industry. Chris Stevens of Quintex was very positive about the concept. “NextGen has been a much needed breath of fresh air for our industry,” he said. “It has really highlighted what needs to be done to bring in new talent and young professionals, while also getting experienced people involved so they can share what they’ve learned with those coming into the sector. That combination is what will help develop the next generation of leaders and push the industry forward.”
The event culminated with a call for those who wanted to take a lead in progressing NextGen to consider putting themselves forward – and FEA received many offers from attendees. The association is currently contacting delegates with a view to establishing a leadership team that will develop and lead NextGen.
“It was a highly successful first event,” said delegate Josh Troth of Parts Town UK. “NextGen is a fantastic initiative to bring passionate people together to develop new ways of inspiring the next generation of talent to join our industry.”
Jocelyn Shawyer is FEA’s events manager. “The enthusiasm of the delegates was wonderful to see,” she says. “We all thought that NextGen was a great concept, but to see it so keenly embraced by so many young professionals is exciting – and bodes well for the future of the industry.”
The next NextGen event is being prepared to take place in April, at a venue in London. FEA has also created a NextGen LinkedIn group (tinyurl.com/46wdtxk7). At this open and friendly forum people will be able to keep up to date with the latest news, find out about upcoming social events and exchange ideas and advice.
In the meantime the leadership team is being assembled and anyone interested in helping to lead this exciting initiative, or in becoming a NextGen ambassador, should fill in the form that FEA has created here (surveymonkey.com/r/NextGenFutureLeadership). Anyone interested in mentoring can put themselves forward via the same link. Alternatively, contact Jocelyn Shawyer via email at Jocelyn.shawyer@fea.org.uk. The deadline for submissions is Friday 27th February.
Huddersfield Town partner with Levy to transform ACCU Stadium experience #
Huddersfield Town announce long-term partnership with Levy
Levy is the UK’s leading sports and entertainment hospitality provider
Comments from Huddersfield Town Chief Revenue Officer Paul Reeves
Huddersfield Town and Levy have agreed a landmark long-term strategic partnership designed to transform match day and event experience across catering and hospitality.
Recognised as the leading sports and entertainment hospitality provider within the UK, the collaboration between Huddersfield Town and Levy is centred on a shared vision to elevate the overall supporter and guest experience across every area and touchpoint of the Accu Stadium. With focus across both general admission areas to refreshing the culinary hospitality experience, Levy will work closely with the Club to implement a wide-reaching strategy designed to provide world-class service to every supporter and visitor.
A key pillar of the partnership is a joint commitment to drive and grow non-match day events at the Club, with Levy helping to position the Accu Stadium as a premier year-round destination for conferences, exhibitions and private events, maximising the use of the venue’s versatile spaces around the football calendar. Following the Club’s acquisition of the Accu Stadium and the surrounding 53-acre site in 2025, this partnership is one of the first major changes to operations within HD1 as it begins to reshape the possibilities available to Huddersfield Town and its home.
Beyond the pitch, the partnership serves as a step forward in a long-term transformational journey for Huddersfield; prioritising local people and celebrating local produce by integrating regional suppliers into our supply chain. In line with modern operational standards and the Club’s wider environmental goals, Levy will also implement a series of sustainability initiatives focused on reducing waste and improving environmental efficiency.
Huddersfield Town Chief Revenue Officer Paul Reeves commented: “We’re really excited to partner with Levy at the Accu Stadium, and look forward to seeing their expertise across hospitality, catering and experience, benefitting everyone visiting us here in HD1 all year round. Not just focussed on ensuring our supporters see an improvement on a match day across catering, Levy will work closely with us across non-match day events as we step up our desire to see our home become a destination 365 days a year, which was a clearly stated aim following our acquisition of the Accu Stadium under Chairman Kevin Nagle late last year.
“Both the Club and Town Sports and Entertainment Group scrutinised the options available to us in great detail, and Levy was undoubtedly the most impressive proposition in this space. Industry leading and experts across both sports and entertainment, our views and values aligned perfectly on standards of service, experience, sustainability and growth. This long-term agreement will also see a significant investment into concourse equipment, technology and hospitality developments; we therefore hope to see supporters noticing enhancements across the stadium as the partnership develops.”
Matthew Lewis, Chief Operating Officer at Levy, added: "We are proud to partner with a club as historic as Huddersfield Town. Our mission is to create a match day environment that reflects the passion of the fans while setting a new standard for hospitality in the region.
“Crucially, we see the stadium as a 365-day-a-year asset; by driving a robust non-match day events strategy, we will ensure the club remains a vibrant hub for the community every day of the week. By combining our expertise in world-class catering with a deep commitment to local sourcing, we are helping to build a sustainable legacy for the club and the wider Huddersfield community."
Seattle’s Best Coffee launches in Which Wich Cardiff St David’s to meet growing demand for quality breakfast coffee #
Seattle’s Best Coffee, part of Nestlé Professional, has officially launched in Which Wich’ newest store at Cardiff’s St David’s shopping centre, strengthening its presence on the UK high street as operators continue to prioritise quality coffee. With UK consumers drinking approximately 98 million cups of coffee per day1, breakfast remains one of the most important occasions to capture morning footfall.
Having officially opened on 24 January 2026, it marks Which Wich’ first location outside London, and the first to feature Seattle’s Best Coffee. The partnership brings together two strong American founded brands to deliver a coffee led morning offer designed to meet demand for convenience without compromising on quality, with smooth, great tasting coffee positioned at the heart of the breakfast experience.
Alongside Which Wich’s fully customisable breakfast and all-day menu, customers can enjoy Seattle’s Best Coffee to dine in or takeaway. The coffee menu features Henry’s Blend, served hot and iced, with classic favourites including lattes, cappuccinos, americanos and espressos and Aero Hot Chocolate. Quantitative research conducted by Nestlé Professional among UK shoppers highlights the strong appeal of confectionery inspired beverages across hot and iced drinks, with Aero hot chocolate being 51%2most popular. This supports plans to introduce collaborations made with Nestlé confectionery, helping operators drive incremental sales and engagement beyond core morning occasions and into later dayparts.
Seattle’s Best Coffee is known for its uncommonly smooth taste, consistent quality and approachable price point, qualities that make it well suited to high footfall breakfast occasions. With out of home coffee continuing to grow in value and frequency, the launch reflects Seattle’s Best Coffee’s ambition to support operators with a coffee offer that drives repeat visits, loyalty and incremental spend.
Rami Awada, Managing Director at Which Wich UK, said: “We’re extremely excited to be partnering with Seattle’s Best Coffee in our first UK site outside London. By blending our mouth-drooling breakfast line-up with Seattle’s Best Coffee, we’re giving customers a truly irresistible high street experience - from freshly toasted muffins and hot sandwiches to smooth, full-bodied coffee. We’re proud to launch this partnership and can’t wait to see it come to life from day one.”
Isabelle Fournier, Head of Beverages at Nestlé Professional UK&I, said: “Seattle’s Best Coffee is built on a long-standing belief that great coffee should be smooth, approachable and easy to enjoy. Bringing the brand into the new Which Wich Cardiff St David’s store allows us to showcase what Seattle’s Best Coffee does best in a busy high street breakfast environment, offering quality and consistency without complication.
“This launch reflects our ambition to grow Seattle’s Best Coffee across the UK, supported by simple operations, strong value and the backing of Nestlé’s expertise and sustainability credentials.”
The Cardiff opening builds on Seattle’s Best Coffee’s wider UK expansion under Nestlé Professional, with the brand now available across multiple out of home channels including workplaces, education and healthcare. Designed for both served and self-serve environments, Seattle’s Best Coffee supports operators with easy-to-use equipment, barista training and full point of sale toolkits, helping deliver consistently great coffee every time.
To find out more about Seatle’s Best Coffee please visit: https://www.nestleprofessional.co.uk/coffee/commercial-coffee-machines/seattles-best-coffee
Rapport expands into Norway, strengthening international guest services offering #
Rapport, the leading provider of bespoke guest services, has announced the launch of its operations in Norway, marking a significant milestone in the company’s continued international growth.
The expansion comes in direct response to client demand, following the success of Rapport’s teams across the UK and Ireland. On the back of its highly regarded Rapport Ambassadors, clients have asked the business to support them in additional markets, extending the same personalised, people‑first service model internationally. Rapport already operates across the USA, Switzerland, Denmark, Australia and New Zealand, with each market underpinned by the same commitment to service excellence.
The Norway launch begins with Rapport’s partnership with KLP Eiendom, one of Scandinavia’s largest commercial real estate companies, with properties across Norway, Sweden, Denmark and the UK. Working alongside KLP Eiendom marks an important step in establishing Rapport’s high‑quality guest services in the Nordic region.
As part of the expansion, Neda Saie, Service Performance Manager for Compass Group Norway, recently visited the UK to spend time with teams across a number of client locations. During her visit, she worked closely with operational and leadership teams, gaining first‑hand insight into Rapport’s service culture, standards and approach to delivering exceptional guest experiences.
Speaking about the expansion, Dirk Talsma, Managing Director for Rapport UK & Ireland, said:
“The launch of Rapport in Norway is a proud moment for our business. On the back of our incredible Rapport Ambassadors and the consistently high standards they deliver, our clients have asked us to support them in another country, a true testament to the trust and relationships we’ve built. This expansion reflects the strength of our collaboration across teams and our commitment to delivering exceptional, personalised guest services globally.”
Neda Saie added:
“Launching Rapport in Norway is an exciting step, and spending time with the UK teams has been invaluable. Seeing the Rapport culture in action, the care, professionalism and attention to detail, reinforces what we are building in Norway. We are focused on delivering thoughtful, high‑quality guest experiences that reflect both local values and Rapport’s global standards.”
The Norway launch reflects Rapport’s considered approach to growth, ensuring values, service excellence and people development remain at the heart of its operations. By aligning closely with established UK teams, Rapport aims to deliver a consistent yet locally relevant service model for clients and guests alike.
Visit - https://www.rapportservice.com/
Compass launches Sustainability Academy to support Our Planet Promise #
Compass Group UK & Ireland, the UK’s largest food and services company, has launched its Accelerating Compass’ Transition (ACT) Sustainability Academy, a bold new learning initiative designed to develop the next generation of Sustainability Leaders.
The flagship Academy blends expert-led learning, real-world projects and practical skills to drive meaningful change. The aim of this Academy is to equip future leaders with the knowledge, skills and confidence to deliver on Compass’ sustainability ambitions through business improvement projects. The initial cohort was selected in November, with almost 50 participants – on completing the programme they will obtain a Level 3 or Level 4 Improvement Practitioner Apprenticeship Standard.
Created in partnership with market-leading provider, GLP Training, it brings together their specialist continuous improvement expertise with the knowledge of Compass leaders, from Chefs to Nutritionists, plus Sustainability Leads and procurement professionals. They will work alongside external specialists and together they will focus on the company’s key levers for change - ingredients, operations and supply chain - to shape a truly collaborative learning experience.
Ingredients – Led by Chantelle Nicholson, the award-winning chef behind Apricity and Ali Morpeth, Public Health Nutritionist and Co-Founder of Planeatry Alliance.
Supply Chain – Led by Joe Duncan-Duggal, Chief Scientific Officer, Foodsteps and Sophie Stevens, Sustainability Consultant at Foodsteps, supported by the wider Foodsteps team.
Operations – Led by Lynsey Penny and Hugh Jones, Food Waste Specialists, WRAP.Founder of Future Food Movement, Kate Cawley will help oversee the ACT activity to maintain alignment, share progress and provide opportunities for input on future curriculum iterations.
The first of its kind programme will bring people together from across Compass, including roles such as Chefs, Buyers, General Managers and Operators. People within these job functions will focus on the lever most suited to their area of expertise – creating the opportunity to further cut carbon emissions, reduce waste and innovate for healthier, more sustainable outcomes through their chosen Improvement Practitioner Project.
Candidates will learn key skills in areas such as sustainable thinking, project management, root cause analysis, lean tools, process mapping, change management and data acquisition and validation.
The ACT Sustainability Academy forms part of Compass Group UK & Ireland’s six Signature Programmes. These create focus areas for development training within Compass to equip future leaders with the skills to thrive. They form part of Compass’ Our Social Promise, which includes its focus on developing talent and providing opportunities for all.
Jonathan Foot, Director of Skills & Early Careers at Compass Group UK & Ireland said: “We’re thrilled to announce the latest addition to our Signature Programmes. Our industry has a vital role to play in achieving more sustainable operations and reducing its impact on our planet. This Academy ensures we are equipping our people with the skills, behaviours and confidence to make measurable, positive change.
“We have enlisted the support of external experts, as well as our internal leaders and I believe together they will be able to pass on knowledge and expertise to our participants – putting the individuals and our business in a position to lead and accelerate our transition for the future.”
Kate Cawley commented: “This is a really exciting opportunity to develop future talent with specific expertise in health and sustainability. Compass has brought together a group of inspiring industry leaders from various fields, these experts paired with Compass’ people will have a huge impact. I am looking forward to getting to know all of the cohort and working with them.”
Sam Kenward, Chief Commercial Officer at GLP Training: “The ACT Sustainability Academy is a powerful example of how apprenticeships can be utilised to drive both positive business change and enduring environmental impact. We’re proud to be Compass Group UK & Ireland’s preferred apprenticeship training partner for this signature programme; supporting the development of its future leaders.”
Comelle launches the Soft Serve Forecast 2026, a trends guide revealing the latest soft serve, shake and dessert innovations for Spring / Summer #
Soft Serve’s Next Chapter: The Trends Helping Operators Boost Prices by Up to 280%
The UK soft serve market is booming, now worth £1.6bn1, with 70% of consumers enjoying ice cream and soft serve out-of-home at least once a month2, and sales growing year-on-year. A new industry trends guide from Comelle, The Soft Serve Forecast 2026, highlights the flavours, formats, and experiences set to reshape soft serve, shakes, and frozen desserts across the UK.
Designed for out-of-home operators, the forecast is being released in two seasonal bursts. The first Spring/Summer guide offers practical inspiration for menus in the hottest months, when sales of soft serve and ice cream are often an essential revenue stream for operators. A follow-up Autumn/Winter edition will explore trends during the colder months, which is becoming an increasingly popular time for consumers to head indoors and seek out desserts and shakes as mini-indulgences.
With innovative flavours and toppings increasing potential soft serve selling prices by up to 150% in parlours and casual dining, and up to 280% in restaurants – without adding complexity to the kitchen – the guide is an essential for businesses looking to capitalise on the soft serve boom in the year ahead.
SPRING/SUMMER 2026: KEY TAKEAWAYS FOR OPERATORS
Flavours to explore: Hyper-seasonal fruits, including gooseberries, rhubarb and peaches, sour citrus and adventurous global-inspired flavours, nostalgic 90s-inspired options
Formats to trial: Mini portions, soft serve flights, tasting platters and trays, limited-time specials
Experience-led toppings: Oversized marshmallows, chewy textures, signature sauces, overdressed cups and reveal domes
Daring Drinks: Soft serve in shakes, floats, bubble tea, tea lattes and cocktails
Healthy indulgence & sustainability: Incorporate nutritious ‘functional’ ingredients like turmeric, protein powder, nuts and seeds, fruits and yoghurt, or upcycle ingredients for playful toppings
What’s next for soft serve?
Once associated solely with 99 Flakes and children-focused cones, soft serve has become a premium, globally inspired, and highly-personalised experience. Consumers now expect bold and adventurous flavours alongside familiar favourites.
Hyper-seasonal fruits such as gooseberries, rhubarb, and peaches are appearing alongside tropical staples like mango and passionfruit, while sour notes - from lime and grapefruit to tamarind - are adding excitement and novelty.
Sweet-and-salty combinations are also on the rise - think salted vanilla sweetcorn, miso almonds, and pickled pineapple - challenging operators to rethink traditional flavour boundaries. Nostalgic 90s-inspired flavours such as bubblegum, red velvet, and tutti frutti are gaining traction with adults seeking indulgence and childhood memories, often enhanced with cereal toppings like Lucky Charms, Pop-Tart crumbs, or Cheerios.
Operators are also innovating with presentation and texture to create memorable, shareable experiences. Multi-sensory serves featuring chewy gummies, boba balls and marshmallow fluff are increasingly popular, while ‘reveal domes’ and overdressed cups allow for dramatic, Instagram-ready presentation.
Diverse carriers, including trays, cookies, and even taco shells, enable experimentation with portion size, sharing formats, and playful menu offerings. Soft serve is now influencing the drinks category too, appearing in shakes, ‘dirty sodas’, floats, tea lattes, bubble tea and even cocktails, creating opportunities for premium, indulgent drinking experiences in the beverage space too.
Sustainability and creativity intersect with upcycled ingredients, transforming broken cones, past-their-best pastries, or dried fruit into visually striking, flavourful toppings. Meanwhile, mini portions, tasting flights, and limited-time specials tap into the growing ‘snackification’ trend, encouraging customers to try more, share, and return for new experiences.
The report highlights the growing importance of ‘micromoments’, small, experience-led occasions that go beyond simply eating. Soft serve is increasingly being used to create a sense of occasion at moments that matter to customers, from families looking for an after-school treat, to friends sharing dessert formats, or visitors at festivals and attractions. Limited-time serves and themed formats are proving particularly effective, allowing operators to tap into emotion and nostalgia.
This shift is also changing when soft serve is consumed. With more adults seeking informal, cost-effective and flexible ways to socialise, soft serve is becoming part of evening food culture, replacing the need for traditional three-course dining with indulgent, experience-driven treats enjoyed later in the day across cafés, pubs, and casual hospitality venues.
Lakeland Dairies’ Head of Food, Paul Jennings said: “Soft serve is no longer just a quick treat solely from an ice cream van - it’s a premium, playful, and profitable category. Operators who embrace these trends can delight customers, differentiate their offer, and capitalise on a market that’s bigger and bolder than ever.”
He continued: “We’re delighted to be launching our first ever trends forecast in two seasonal releases, giving the inside scoop on flavours, formats and experiences that resonate with today’s diners. We hope our 2026 insights will serve as inspiration for operators who are willing to step outside the box and offer something a little different.”
Comelle, which is offers a range of soft serve and shake mixes, is part of Lakeland Dairies, a 100% farmer-owned Irish dairy cooperative, with over 130 years of history rooted in natural and sustainable production.
To download the trends forecast visit: https://marketing.lakelanddairies.com/comelle-soft-serve-forecast
The eight colleges to advance to Zest Quest Asia finals are announced #
Cyrus and Pervin Todiwala have announced the finalists for the 13th annual Zest Quest Asia competition, naming eight colleges from Wales to London. The lucky 8 – always an auspicious number for the Chinese – are: Cheshire College – South and West; Coleg Llandrillo; Milton Keynes College; North Hertfordshire College; Oaklands College; The Sheffield College; University College Birmingham and University of West London.
Zest Quest Asia, the brainchild of Cyrus and Pervin Todiwala, has helped raise the popularity of Asian cuisine and cooking among full-time student chefs since it was first launched in 2013 with the support of the Master Chefs of Great Britain.
To motivate colleges to field student teams in a rigorous contest that highlights knowledge and technical skills, while immersing the talented and ambitious in Asia’s exquisite and demanding culinary traditions, Zest Quest Asia dangles a first prize of a trip of a lifetime to a secret Asian destination. The location is a closely guarded until the Gala Evening and Awards Dinner, which this year will be held on Friday, 10th April 2026 at the Hilton London Wembley. Last year’s winners, Loughborough College, travelled to Hong Kong and mainland China, compliments of manufacturer of premium Asian condiments, Lee Kum Kee, which has renewed its headline sponsorship of Zest Quest Asia for this year.
Having reached the finals, the eight teams must now impress the judges with a 15–20-minute knowledge presentation on Thursday, 9th April, followed by a live cook off on 10th April, both to take place at the University of West London. Standards for both events are rigorous, with the students allowed only 2 hours to produce a four-course meal for four covers. Marking criteria for the live-cook off include performance in costing; wastage; use of sponsors’ products; workmanship hygiene, timings; authenticity of dishes; presentation of dishes; taste and flavour; and teamwork. The greatest weight is given to the team presentation, highlighting the importance of knowing and understanding the cuisine.
Cyrus Todiwala said, “This year we had over 40 entries for Zest Quest Asia. The number just grows every year. Zest Quest Asia is arguably the most prestigious culinary competition of its kind, and Pervin and I are bowled over by how committed the competitors have been and how well the competition has been run in the last few years. It’s a credit to our team, but also a pat on the back of our sponsors who have supported us so deeply in bridging the gap between the classroom and Asian kitchens as they operate today. I hope, as in past years, the whole industry will support us by attending the Gala Dinner and Awards Night on 10th April and cheer on the finalists. They have already done so well to get this far.
“I would also like to express our wholehearted thanks to the Savoy Educational Trust, Carluccio Foundation and Worshipful Company of Cooks for offering funding support where necessary to colleges who have made it to the finals.”
Tickets are now available for the Gala Dinner and Awards Night at the Hilton London Wembley on Friday, 10th April 2026. Please visit www.zestquestasia.com to buy yours.
If you are interested in becoming a sponsor of Zest Quest Asia, in the first instance contact Elke at: elke@talkingfood.co.uk | 07734 462662. For any other enquiries related to Zest Quest Asia, contact Cora at: cora@365-events.co.uk | 07771 700626
