Members’ News

May 2026

The Bidfood Pantry - London Marathon 2026 #

Gavin Squires and Adam Pizey will be running the London Marathon on Sunday 26th April 2026 alongside his daughter, Ella, and the CEO of The Pantry, Luke Consiglio and his brother Jason. 

They are raising money for KIDS Disabled Children Charity who work with children and young people with any disability including children and young people with special educational needs, those who do not identify as disabled but require additional support to thrive, and also those with young carers.

KIDS is a charity who are on a mission to create a world where all kinds of children and young people have all kinds of opportunities creating life-changing opportunities by providing a wide range of support: from early years into adulthood, learning and development, play schemes, adventure playgrounds, youth groups, parent support and mediation, social connections and emotional wellbeing

There is a link below to their fundraising page should they be extremely fortunate and grateful for any form of donation to support such a wonderful charity: 

https://2026tcslondonmarathon.enthuse.com/pf/gavin-squires

FEA announces the leadership team driving its NextGen initiative #

NextGen initiative aims to encourage young people to enter the foodservice equipment industry

FEA recently brought together the leadership team for its NextGen initiative for the first time. NextGen aims to attract young people into the foodservice equipment industry and support them as they establish and develop their careers. 

The meeting was held on March 18th at FEA’s offices in London.  Led by Natalie Courbet CFSP and Greg Archer MBE, it was an absorbing session aimed at determining how NextGen will engage with school leavers, students in colleges and universities and industry newcomers. It covered a diverse range of topics, from the variety of day-to-day work to ways of engaging with potential recruits to the industry. Amongst the next steps agreed were the production of a ‘Day in the Life of Our Industry’ video; market research to understand what school and college leavers want to see; exploring collaboration with industry charities that already champion our sector; and creating careers information packs.

NextGen aims to build a skilled workforce in the industry in a number of ways, including showcasing career opportunities, strengthening engagement between education and employers, and supporting early career development for new employees. Its guiding principles are based on being youth led, inclusive, collaborative and innovative, as well as remaining authentic and sustainable. 

The particular responsibilities of the leadership team will be to provide the industry with guidance and support surrounding the implementation of NextGen initiatives. NextGen will be aiming to promote the full spectrum of different careers the foodservice equipment industry offers, including engineering, design, service, sales, logistics, and project management, to name a few.

Isabelle Harvey, of Food Service Equipment Spares, is one of the new leadership team. “I think the NextGen initiative is a really inspiring idea,” she says. “When I left school, I had no clear idea of what I wanted to do. If the food equipment industry had been presented to me as an option back then, it’s definitely something I would have considered. It offers so many different pathways and opportunities. I hope we can portray the food industry in a much better light and promote it as a genuine career choice, rather than something people simply fall into.”

“The leadership team covers all the different facets of what we do as an industry,” says Liam Green CFSP of Forest Catering Equipment. “Taking that experience and showcasing our passion within it will really help to shape the future of the foodservice equipment sector.”

FEA has announced the first NextGen Masterclass, which will take place at the Century Club in London on April 22nd. This event is open to every member of the NextGen initiative, but spaces are limited. To secure your place sign up at this link:
https://tinyurl.com/FEANextGenMasterclass

 The members of the FEA NextGen leadership team are:

Alex Burley, Electrolux Professional
Natalie Courbet, Exclusive Ranges – Chair
Eider Gajate Emazabel CFSP, Unox
Liam Green CFSP, Forest Catering Equipment Ltd
Isabelle Harvey, Food Service Equipment Spares
Kyle James, WAM Engineering Services
Niklas Moore, Hupfer
Claire Moss, Kre-ate Ltd
Chris Noble CFSP, Falcon Foodservice Equipment
James Peeke, Tricon
Leigh Rayson, Catertherm
Chris Stevens, Quintex Systems
Luke Taylor, MKN
Joshua Troth, Parts Town
Alexandra Waring CFSP, Foxton Budd

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

Elior UK backs Scotland Women as an Official Partner #

Elior UK has strengthened its long-standing partnership with Scottish Rugby, becoming an Official Partner of Scotland Women through a new back-of-shorts sponsorship deal.

The partnership saw the leading contract catering and services provider feature on the Scotland Women kit during their Guinness Women’s Six Nations fixture against England at Scottish Gas Murrayfield – a match which attracted a record attendance of over 30,000, making it the largest standalone women’s rugby match ever staged in Scotland. The deal will continue for the remainder of the current season and through the whole of the 2026/27 season.

The agreement marks Elior UK’s first venture into kit partnership promotion in Scotland. The business has worked with Scottish Rugby in the hospitality space since 2008, delivering ‘The Murrayfield Experience’ hospitality offer at Scottish Gas Murrayfield.

Elior UK delivers all conference, event and hospitality services within the suites of the national stadium, supporting Scottish Rugby in hosting hospitality and guests for major international fixtures, including the record-breaking Scotland Women match against England.
Craig Stewart, Managing Director, Stadia, at Elior UK, said: “Given our long-standing partnership with Scottish Rugby, we are proud to be an official sponsor of the national team for this Guinness Women’s Six Nations, at a very exciting time for the women’s game.”

Olaf Gueldner, Scottish Rugby’s Chief Customer Officer, said: “We have a close working relationship with Elior UK’s ‘The Murrayfield Experience’, and over the last year we have expanded that with a variety of new, exciting spaces within the stadium that have been used for our Scotland Men’s internationals as well as the Scotland Women’s match against England on Saturday.

“The fact that Elior UK is now becoming an Official Partner of Scotland Women shows the growth in our women’s team which is itself generating new commercial opportunities.”

Lamb Weston Launches Snap Fries, Unlocking New Snacking Opportunities #

Lamb Weston has announced the launch of Snap Fries, a new crispy fries product designed to capitalise on the rapid growth of snacking occasions and evolving consumer habits across the UK foodservice and travel sectors. The innovative, ready-to-cook format meets growing demand for fries in non-traditional channels.

Developed in response to emerging consumption trends, Snap Fries enable operators to serve high-quality, crispy fries in a wider range of locations and dayparts, supporting Lamb Weston’s “Everything is better with fries” campaign and its focus on helping customers unlock untapped revenue opportunities.

Meeting Demand for “Fries Anywhere, Anytime”

Consumer research by Monopack highlights significant demand for fries beyond traditional quick-service restaurants. In the UK:

55% of consumers say they would buy fries at petrol station forecourts
58% are interested in purchasing fries from retail hot counters
65% of airline passengers would buy fries onboard, rising to 83% if offered in convenient packaging, and at a reasonable priceThese findings reflect a broader shift toward flexible, on-the-go snacking, where convenience, portability and speed are critical.

Gunes Muftuoglu, Country Manager – Chains, Lamb Weston; “Snacking occasions are expanding, and operators are looking for simple, scalable solutions to meet demand in new environments. Snap Fries are designed to deliver exactly that – great tasting, crispy fries with minimal operational complexity.” 
 
Designed for Convenience and Operational Ease

Snap Fries are frozen, pre-portioned and oven-ready, offering a no-mess, labour-saving solution for operators with limited kitchen space or capabilities. The product cooks in just 90 seconds in a Fritessa Commercial Air Fryer and is also suitable for other oven formats.

The convenient, single-serve packaging is ideal for grab-and-go settings, and each case contains 36 portions of 120g (with a 100g option available for airlines), using a 9x9 skin-on cut for a premium, consistent appearance and taste.

Originally developed for the airline industry, Snap Fries are already listed on KLM, demonstrating their suitability for high-demand, space-constrained environments. The format is also ideal for petrol station forecourts, wet-led pubs, cinemas, travel hubs and leisure venues.

Fries remain one of the most universally loved food items, with 92% of consumers saying they like or love them, according to Datassentials Consumer Preferences Database. Snap Fries aim to extend that appeal into new channels where fries have traditionally been difficult to execute.

Unlocking Growth in a Changing Market

As the UK foodservice landscape continues to evolve, Lamb Weston is focused on developing products that help operators respond to changing consumer expectations while maintaining efficiency and quality.

Gunes Muftuoglu; “With Snap Fries, we’re giving operators the tools to serve one of the nation’s favourite foods in more places than ever before. It’s about making fries more accessible, more convenient, and ultimately more profitable.”

For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk, call 0800 963962 or email us at salesUK@lambweston.eu

Sodexo chef Stuart Bowman joins mission to improve school meals in The Gambia #

Sodexo UK & Ireland’s executive chef, Stuart Bowman, recently returned from a week-long skills-based volunteering mission to The Gambia where he delivered valuable culinary training workshops aimed at improving the school feeding programmes at 422 schools.
 
The mission, organised through a long-term partnership between the World Food Programme (WFP) and Sodexo’s Stop Hunger Foundation, is part of Stop Hunger’s YEAH! (Your Engagement Against Hunger) mission programme which focuses on helping fight food insecurity and its root causes by empowering women and younger generations for a better future. Through YEAH!, Stop Hunger mobilises colleagues with diverse skills to share expertise where it can have the greatest impact.
 
While Stop Hunger’s work in the UK & Ireland is focused on creating local, community‑led impact, the Foundation also plays an international role by mobilising skills and expertise in partnership with global organisations such as WFP, where this can drive sustainable, long‑term change at scale.
 
This time, The Gambia was prioritised due to its large‑scale, government‑led school feeding programme, making it a high‑impact setting for targeted skills transfer. During his visit with WFP, Stuart trained local trainers, multiplying the reach of his intervention, and in turn supporting culinary staff of 422 schools, showing them how to produce tastier, healthier and more nutritious school meals
 
In addition to learning about kitchen practices such as knife skills and raw product handling, the training will also help with menu planning and how to take into account the seasonal availability of ingredients, their consumers preferences and nutritional requirements.
 
On his return Stuart said: “This was a chance in a lifetime. I am humbled and proud beyond belief of the delivery of our train the trainer programme in The Gambia. The programme is so important and is empowering the participants to go out and pass on the knowledge and skills acquired to support schools as part of their home-grown school feeding programme. I was truly inspired by everyone I met, their willingness to learn and their determination to ensure school children have access to nutritious meals every day was amazing.”
 
In his day job, Stuart oversees early careers and apprenticeships and is a member of Sodexo’s senior Culinary Leadership team which is committed to instilling a culture of innovation, culinary development, ownership and operational excellence in every kitchen operated by Sodexo across the UK and Ireland.
 
Stop Hunger is the unique philanthropic cause of Sodexo. Since 2014, Stop Hunger has worked in partnership with WFP, the world’s largest humanitarian organisation working to end hunger, as part of their shared mission to achieve zero hunger.
 
This model enables initiatives such as the YEAH! mission programme, combining funding with expertise to maximise impact on the ground. Thanks to the financial support of Sodexo and its enhanced volunteering policy, 100% of the donations made to Stop Hunger go directly to financing activities and sustainable solutions for a hunger free world.
 
In the UK & Ireland the Stop Hunger Foundation’s work is strategically aligned with the company’s Social Impact Pledge 2030 and mobilises colleagues, clients, and partners through skills‑based volunteering and partnerships that create positive lasting impact, both locally and globally.
 
This year marks the Foundation’s 20th anniversary in the UK & Ireland. Over the two decades the Foundation has supported almost 11 million people, raised over £10 million of funds, supported 470 charities and recorded over 54,000 volunteer hours by Sodexo colleagues, clients and supply partners providing both hands-on and skills-based support.

Compass celebrates up-and-coming culinary talent with Apprentice Chef of the Year competition #

The winner of the Compass Group UK & Ireland Apprentice Chef of the Year competition has been announced as Harvey Syrett, Chef de Partie, Levy. The final round of the prestigious contest took place at Compass’ flagship regional community skills and learning hub, Xcelerate with Edgbaston, as ten finalists competed for the title - celebrating and supporting culinary talent from across the business.
 
Second place was awarded to Aisha Joel, Restaurant Associates and third place went to Matthew Cruse, Chartwells Universities.
 
The event sees each finalist presented with a mystery box of ingredients, with the challenge to create a three-course meal in just two and half hours. This year, the ingredients included items such as wild venison, fresh hake and seasonal fruit and vegetables including rhubarb and asparagus. The apprentice chefs were given ten days to plan their menus, and were judged using a strict criteria, which included culinary skills, presentation, flavours, cleanliness, creating minimal waste and overall balance across the three courses.
 
The award-winning delicious menu created by Harvey included a starter of hake mosaic, popcorn mussels, leek and mussel velouté with parsley oil. The main course was wild venison wellington, with vanilla and celeriac puree, wild mushrooms and asparagus tips, Maderia jus and parsley oil. Dessert was white and dark chocolate fondant, orange crème, with caramelised sourdough crumb and orange gel.
 
The competition is designed to give apprentices an opportunity to learn, develop, network and compete. This event follows heats, where finalists are selected to go through to the final. The competition was judged by Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain; Leanne Turk, Head of Culinary Development, Foodbuy; Mark Belford, Chef Academy Principal, HIT Training; Matt Lord, Regional Executive Chef, ESS and Nicola Harper, Group Executive Chef, ESS.
 
Harvey said: “This has been a brilliant experience from start to finish, and I’m so proud to have been named Apprentice Chef of the Year. I was honoured to be cooking alongside such a talented and passionate group of Chefs, and I’ve learnt so much through the process. Huge thanks to my team and mentors for all the support. I couldn’t have done it without them!”
 
Nick Vadis, Compass Group UK&I, Culinary Director said: “This is always such a brilliant competition as the apprentice chefs really throw everything into it. It’s a great opportunity for them to showcase what they can do and what they’ve been learning in the kitchen. They are the foundation to the future of our industry and they underpin everything we do. Well done to all of the finalists, they really did themselves proud and made the judges’ job as challenging as it was enjoyable!
 
“A big thank you to Luke Ford from our apprenticeship team who organised the brilliant event.”
 
Michelle Sanders, Chief Growth Officer, Compass Group UK & Ireland, who presented the winners with their trophies said: “The quality of what I have seen today has been fantastic. It is my first time at this event and I am so proud of everyone who has taken part. If this is the standard they are working to at this point in their careers, they have very bright futures ahead! Well done to everyone who took part.”
 
Compass is dedicated to creating learning and development opportunities through its Our Social Promise – a commitment to positively impact one million lives by 2030. Since the launch of Our Social Promise in 2021, the programme has supported over 500,000 people, both within and outside the organisation, enhancing employment opportunities and changing lives through job creation, education, training and community engagement.
 
Compass currently has over 750 people enrolled on apprenticeships, covering more than 40 subjects with standards from entry to degree level.
 
Located at the iconic Edgbaston Stadium in Birmingham, Xcelerate with Edgbaston has a crucial role to play in the delivery of Our Social Promise. The training facility boasts state-of-the-art infrastructure designed to provide a conducive learning environment. Equipped with 12 innovative cooking stations, a modern lecture theatre, practical training areas and the latest industry-specific technology, the centre ensures a comprehensive and immersive learning experience. Alongside hospitality training Xcelerate is committed to fostering community engagement and hosts a variety of programmes, aimed at local people and those wishing to start out in the industry.
 
The 10 finalists were -
Aisha Joel, Restaurant Associates
Matthew Cruse, Chartwells Universities
Amia Fishley, Levy
Hannah Reed, Levy
Brooke Hurrell, Eurest
Jamie Kennerly-Bradshaw, ESS
Emilijus Kregzede, Restaurant Associates
Kieran Henry, Dine Contract Catering
Nicole McLean, Chartwells
Harvey Syrett, Levy

Lee Kum Kee Celebrates Zest Quest Asia 2026 Champions as The Sheffield College Takes Top Honour - Winning Team Secures Culinary Trip to Hong Kong #

Lee Kum Kee, headline sponsor of Zest Quest Asia 2026, congratulates The Sheffield College on being named overall winner of this year’s competition, following an outstanding performance at the final held in London this April.

The prestigious student culinary competition concluded with a gala dinner and awards ceremony at the Hilton London Wembley on 10th April, where the winners were announced in front of an audience of industry leaders, educators and supporters of the hospitality sector.

Eight finalist teams from leading UK colleges competed in the final stage of the competition, having progressed through a series of heats and semi-finals. The teams were challenged to demonstrate their technical expertise, creativity and understanding of Asian cuisine through a rigorous two-day final, including a knowledge presentation and a live cook-off, where they prepared a four-course menu for the judges within a set time frame.

Dishes were assessed on their innovation, balance of flavour, technical execution and the efficiency required in a modern professional kitchen, alongside the effective use of Lee Kum Kee, and other sponsors’ products.

Competing against some of the UK’s most talented student teams, The Sheffield College impressed judges with a technically accomplished and creatively executed menu, demonstrating a strong understanding of Asian cuisine and the effective use of Lee Kum Kee sauces. Andy Gabbitas, Chef Lecturer, The Sheffield College, said; “I am so proud of our students. They have worked really hard and dug deep. We are now all so excited to go to Hong Kong. Competing in their first-ever competition, at this high level, involves hours of preparation to research the topic and develop the skills that they need. These guys put in over 160 hours practice time and it’s paid off for them. 

“My message to future competitors is, just have a go, put your heart and soul into it, and you’ll reap the rewards. The level of interest in Zest Quest Asia & Asian cuisine in general within our faculty is immense, all due to the successes of this, and past teams. It's just brilliant to see.”

Destiny Breeze, one of the team’s winning students, The Sheffield College, added this; “Zest Quest Asia has been an amazing experience.  It’s given me an opportunity to branch out of my comfort zone and learn new skills. I’ve met some brilliant people and learnt some amazing things throughout this journey.  My knowledge of Asian cooking has deepened, especially since using all the new products, such as the Lee Kum Kee Oyster Sauce and Chiu Chow Chilli Oil, which drastically changed our dishes for the better during practice. I am now eager to extend my knowledge and experience more new flavours during our trip to Hong Kong.”

Throughout the competition, Lee Kum Kee supported participants by providing its range of authentic sauces and sharing expertise to help students develop both technical skills and flavour knowledge. Competitors were challenged to incorporate key Lee Kum Kee products into their dishes, encouraging innovation while maintaining respect for traditional flavours.

As part of their prize, the winning team will embark on a once-in-a-lifetime educational trip to Hong Kong, hosted by Lee Kum Kee. The experience is designed to immerse students in the region’s vibrant food culture, offering first-hand insight into authentic Asian ingredients, techniques and culinary traditions.

Maria Chong, Managing Director, Lee Kum Kee Europe, commented; “Our purpose goes far beyond producing high-quality sauces and condiments. We are committed to promoting Chinese and Asian cuisines, culinary art and food culture, while supporting chefs at every stage of their journey.

“Through Zest Quest Asia, we are able to connect with young chefs at the very start of their careers, giving them a strong foundation in flavour and the confidence to modernise Asian gastronomy for a new era.

“The Sheffield College demonstrated exceptional creativity, discipline and understanding of flavour and we are delighted to reward their achievement with a trip to Hong Kong, where they will be able to immerse themselves and experience first-hand the depth and diversity of Asian cuisine that continues to inspire our work.”

Lee Kum Kee also recognises the high standard of all finalists, whose dedication and professionalism continue to raise the profile of Asian cuisine within UK culinary education.

Zest Quest Asia, established in 2013, aims to increase awareness and understanding of Asian cuisines among college students, while helping to address skills shortages in the sector and encouraging the integration of Asian cookery into the curriculum.

To learn more about Lee Kum Kee and its range of products for foodservice, visit www.lkkprofessional.com or email enquiry.europe@lkk.com

Bestway Wholesale appoints Charles Abraham as Food Service Director to accelerate Foodservice growth #

Bestway Wholesale has appointed Charles Abraham as Food Service Director, strengthening its senior leadership team as the business accelerates its growth across catering, foodservice and the on-trade markets.

Charles has extensive senior leadership experience across the foodservice and wider food and hospitality related industries, delivering growth and transformation in commercial, operational and strategy roles.

Most recently Charles had been working with Gate Gourmet, supporting growth and operational change in the UK. Prior to that he worked for Sodexo as the Director of Foodservices, where he was responsible for the food strategy and transformation programme in the UK&I business.

Speaking of his appointment, Charles said:

“I am delighted to join Bestway and excited by the opportunity to grow and develop the foodservice wholesale business, and after 30 years working in foodservice and hospitality, I understand the needs of the customer which is even more critical in these challenging times for the industry”

Dawood Pervez, Managing Director of Bestway Wholesale, added:

“We are delighted to welcome Charles to the Bestway team. His leadership and extensive industry knowledge will ensure we deliver greater value, insight, and strategic support to our catering customers nationwide.”

Bestway Wholesale operates one of the UK’s largest independent wholesale networks, serving retailers, caterers and licensed operators through its nationwide 70-depot estate and delivered infrastructure.

Charles’ appointment reinforces Bestway’s continued investment in specialist capability as it expands its presence in high-growth hospitality and foodservice channels.

Bidfood set to strengthen operations with the opening of new Northeast depot #

Bidfood, one of the UK’s leading foodservice providers, has added another string to its bow with the announcement of another addition to its depot network in Durham. This latest estate development marks a significant milestone in the company’s continued investment in long-term infrastructure and network growth and is expected to start operating this summer.

Located off Drum Road in Chester‑le‑Street, County Durham, the purpose-built facility will serve as Bidfood’s new Northeast hub, consolidating operations currently run from Gateshead and enhancing Bidfood’s ability to support customers across the region.
The new depot boasts 86,098 sq. ft. and has been designed to support the complex requirements of modern foodservice logistics, featuring cold and chilled storage, alongside a large ambient warehouse. The site also includes a two‑storey office building, and extensive external yard space to support efficient distribution operations.

As part of Bidfood’s ongoing commitment to sustainability and responsible development, the site has been designed to achieve a BREEAM ‘Very Good’ rating, incorporating a range of low‑carbon design features. The development includes 50 cycle bays and electric vehicle charging infrastructure to support more sustainable travel options for employees and visitors.

The Durham depot will play a key role in strengthening Bidfood’s regional logistics network while creating opportunities for local employment as the business continues to support its customers in the Northeast.

Mark Wood, Chief Operating Officer at Bidfood, said:
“Opening our new Durham depot marks another important step in the continued development of Bidfood’s national network. This new facility will significantly strengthen our presence in the Northeast, allowing us to consolidate our operations, improve efficiencies and enhance the service we provide to our customers.

“Our ongoing investment in modern, purpose-built depots reflects our long-term commitment to building infrastructure that supports both our customers and our people. We’re excited to see this site come to life and the positive impact it will have on our team and the local community.”

The Durham depot represents Bidfood’s wider strategy to invest in modern facilities and will become the first of two new additions in the north of England, with construction for a second new opening underway in Manchester.

LET Forum 2026: tickets are going fast, so book now! #

FEA’s popular annual event for light equipment and tableware distributors set to sell out

May 19th and 20th, the Oxford Belfry Hotel & Spa

FEA’s popular LET Forum is back for 2026 and it’s bigger and better than ever. With a top-class venue and a clutch of new exhibitors, the event is a must for any distributor working in the light equipment and tableware sector.  Taking place on May 19th and 20th, at the Oxford Belfry Hotel & Spa, this year’s Forum is almost sold out, with just a few delegate tickets remaining.  “If you want to come, and you’re not booked in, the advice is ‘move fast!’” says FEA’s event manager, Jocelyn Shawyer. 

The Forum is attractive for several reasons. Its main purpose is to give distributors the chance to get hands-on experience of the latest product launches from leading LET suppliers. At the same time, it’s an opportunity to find out about the latest trends in this fast-moving sector. Plus, there are multiple networking opportunities, including the LET awards dinner. The delegate ticket includes all this, as well as accommodation and meals over the one and a half days. Best of all, the tickets are free – but you need to book in advance. 

For more information and to book tickets, click here (https://ow.ly/rCEW50YKlNR), or contact Sarah-Jane Campbell 07783 544474 or SJ.Campbell@FEA.org.uk  

This year there are more exhibitors than in 2025, and many of them are new to the Forum. They include high profile suppliers such as Cambro, Bolsius, WMF Professional Tableware, Catertherm, Waring Products, Chef Set, Nimbus, and Dynamic. They’re joined by returning exhibitors who will be showcasing their latest designs, devices, wares and gadgets, including Amefa, Bluestem, Contacto, Dayes, Dualit, FEM, Grunwerg, Lifetime Brands, Metcalfe, Mitchell & Cooper, Signature FSE, TableCraft, Thunder Group, and Zodiac Stainless Products. 

At the Awards Dinner on the Tuesday night the winners are announced for the Sales Professional of the Year, the Independent Distributor of the Year, the Group Distributor of the Year, and the Donald Bird Award. Delegates also have the chance to take advantage of the hotel’s excellent spa facilities while they are there. 

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 

From Live Demos to Duck Showdown: Lee Kum Kee Ignites HRC with Culinary Innovation #

Lee Kum Kee announces the two Best in Class chefs who competed in the ‘Oriental Duck Culinary Showdown’, as part of the Salon Culinaire Live Theatre event at the Hospitality, Restaurant and Catering Show (HRC), held recently at London’s ExCel.

Attaining Best in Class in Heat 1, Chef Alex Rowbottom of Hoar Cross Hall was awarded Gold for his dish of Pan Roasted Breast of Creedy Carver Duck Char Siu, with its own Potato Pie, Sesame Carrot, Oriental Pickles and Plum Sauce. 

Chef Rowbottom commented: “My dish inspiration came from career influences and techniques used at Hoar Cross Hall, reflecting its stately home style with a refined Asian twist. Char Siu Sauce enhanced the duck breast, adding sweet, savoury, aromatic notes and a rich, glossy finish. Duck and plum are a classic pairing in Asian cuisine, incorporating the Plum Sauce felt essential; I used it in the jus and duck leg ragu within the potato pie, for a fruity, tangy, and slightly acidic balance.

“The Premium Mushroom Seasoning Powder stood out for its versatility; I used it to strengthen the stock for the potato pie and build a deeper umami flavour.  Finally, Soy Sauce and Sesame Oil were used as finishing elements, adding depth and enhancing the overall flavour profile with subtle seasoning and aroma."

Taking Silver, and Best in Class in Heat 2, was Jamie Gibbs, part of the Craft Guild of Chefs Culinary Team, from the Oliver Tree Pub Company.

The competition was well attended and focused on the chefs’ demonstration of professional skills, working methods and creative use of ingredients. A selection of Lee Kum Kee products were chosen for inclusion in the chefs’ dishes, to inspire innovative usage - Premium Oyster Sauce, Plum Sauce, and Chinese Style Honey BBQ Marinade (Char Siu Sauce) act as the ultimate culinary companions to elevate modern duck dishes, by enhancing the natural richness of duck with savoury umami, sweet glaze, and complex depth.

The 45-minute competition required participants to prepare a plated main course for two covers using a whole fresh duck, while exhibiting creativity and well-balanced flavours using Lee Kum Kee ingredients. The winners receive dining vouchers to award-winning London restaurants, A.Wong or Nanyang Blossom.

In advance of this event, competitors were invited to attend an exclusive Mentor Day at Lee Kum Kee’s Taste Kitchen at the company’s European headquarters in London. The session was designed to offer finalists the opportunity to deepen their understanding of the featured sauces and gain inspiration for their competition dishes.  Chef Alex added; “I attended Lee Kum Kee’s mentor day. It was a fantastic experience to learn how to develop flavours and techniques using their products, providing valuable insight for the competition. Overall, it was a great experience working with such a diverse and high-quality range of products.”

The Company’s presence at the show, as well as sponsorship of the prestigious live cooking event, included a programme that brought together 12 leading chefs across three days of live demonstrations, each showcasing how Lee Kum Kee's professional ingredient range delivers authentic flavour, operational efficiency and menu innovation in real kitchen environments. From care homes to steakhouses, private dining to hospital kitchens, the breadth of chefs and dishes reflected the true versatility of the range. Notably, for several of the chefs taking part, Lee Kum Kee needed no introduction as the products are a part of their everyday professional kitchen lives. The demo sessions featured a selection of Lee Kum Kee products, including Premium Oyster Sauce, Char Siu Sauce, Plum Sauce and Premium Mushroom Seasoning Powder.

Longstanding Lee Kum Kee advocate, Hayden Groves delivered a dish that demonstrated the depth of umami achievable with Mushroom Seasoning Powder of Pork & Prawn Wontons with Spicy Mushroom Broth.

Nedko Rusev, NHS Chef of the Year 2025, opened day two by recreating his NHS Chef of the Year – winning dish in full, a Plant-Based Risotto with Tomato Pearls, with Lee Kum Kee Premium Mushroom Seasoning Powder at its core, used to build a deep, balanced, savoury base and demonstrate how it can elevate plant-based cooking (a major focus at Guys & St. Thomas’ Hospital). The dish also incorporated Lee Kum Kee Plum Sauce to add a subtle sweetness that balanced acidity and contributed to a well-rounded flavour profile. He stated, “What’s impressive is how versatile the range is, as it allows chefs to move across cuisines while maintaining authenticity and depth of flavour.”

Throughout the showcase, chefs consistently praised the performance, reliability and versatility of Lee Kum Kee products in professional kitchens. The activation reinforced Lee Kum Kee's position as a trusted partner to the UK foodservice industry, supporting chefs in delivering authentic, high-quality dishes with efficiency and consistency across every kitchen environment.
To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.lkkprofessional.com or email enquiry.europe@lkk.com

Delphis Eco celebrates hygiene excellence as winners announced at International Salon Culinaire 2026 #

Delphis Eco, the UK-based sustainable cleaning manufacturer and certified B Corp, has announced the winners of its Best-in-Class Hygiene Awards at International Salon Culinaire, recognising chefs who demonstrated outstanding hygiene standards alongside culinary excellence during live competitions at the recent HRC 2026.

Building on its role as Ecological Hygiene Partner for the third consecutive year, the awards highlight how best practice in hygiene underpins both food safety and sustainable professional kitchens.

Awards were presented across a wide range of competition categories, reflecting the breadth and intensity of the Salon Culinaire programme. Winners included:

Lamb Challenge 2026 (Heat 1) – Chris Ormshaw, Sodexo UK&I
Lamb Challenge 2026 (Heat 2) – Sonny Batch, Lexington
Lactalis Professional Live Cheese Starter (Heat 1) – Mathew Davy, Vacherin
Lactalis Professional Live Cheese Starter (Heat 2) & Plant Based Live Challenge 2 - Joe Timmons, Royal Air Force    
Plant Based Live Challenge (Heat 1) – Pierre-Alexandre Schaeffer, Vacherin
Plant Based Live Challenge (Heat 2) – Gabriel Plaseczny, The Dorchester
The Oriental Duck Culinary Showdown inspired by Lee Kum Kee (Heat 1) – Kitty Whitely, Lexington Independents
The Oriental Duck Culinary Showdown inspired by Lee Kum Kee (Heat 2) – Antim Gurung, Royal Air Force Leeming
The Mystery Basket Grand Prix (Heat 1) – Tom Biddle & Charlotte Wakelyn, Drayton Manor Resort
The Mystery Basket Grand Prix (Heat 2) – James Shaw & Katie Forsyth, Dine (Compass Group)
The Alaska Seafood Masters – Alessio Sneider, Craft Guild of Chefs Culinary Team
The Alaska Seafood Masters – Gillian Payne, Firmdale Hotels
The Great British Pork Championship – Nirmit Uchil, Pan Pacific London
Contemporary Plated Dessert – Sian Sullivan, Houston & Hawkes
Junior Pasta – Sonny Ward, 3MCS Royal Air Force
Perfect Pasta Senior – Emily Orto, Houston & Hawkes
Live Sweet Tea Pastry Challenge – Giovanni Constantino, Haymarket Hotel, Firmdale Hotels
Tilda Chef Team of the Year 2026 – Jan Sevcik & Yihsin Yu, Vacherin
Hospital Caterers Association Chef Showcase – Alan Dougan & Jim Dougan, NHS Greater Glasgow & Clyde
The Association of Pastry Chefs Dessert of the Year 2026 – Rachel Bremner, The Balmoral
Craft Guild of Chefs National Chef Team of the Year 2026 – Alex Pearce & Gino Fasolino, Vanilla Bean
Apprentice Challenge 2026 – Maria Bantouna, HIT Training
Junior Lamb – Amy Wright, Basingstoke College of Technology
Pub Chef of the Year 2026 – Hugh FitzGerald, Butcombe Brewery
The British Lion Eggs Global Eggcellence Challenge – Woody Wenzel, Vacherin

Each winner was selected based on their consistent application of hygiene best practice throughout the competition, including workstation management, product use and adherence to professional cleaning standards under pressure.

With more than 600 chefs competing across the three-day event, the awards were judged in a uniquely demanding, live operational environment. Competitors worked under real-world conditions, where maintaining rigorous hygiene standards is critical to both performance and safety.

Throughout the competition, chefs used Delphis Eco’s plant-based cleaning products, reinforcing that sustainable solutions can deliver high-performance results even in the most intensive professional kitchen settings.

Mark Jankovich, Founder and CEO of Delphis Eco, said:
“These awards recognise something fundamental to professional kitchens, that excellence isn’t just about what’s on the plate, but how you operate behind the scenes.

What we saw at Salon Culinaire was proof that the highest hygiene standards can be delivered consistently, even under pressure, using sustainable solutions. That’s where real progress happens.”

As sustainability continues to rise up the agenda across hospitality, Delphis Eco remains committed to working alongside chefs and operators to embed responsible hygiene practices at scale, ensuring performance, safety and environmental responsibility go hand in hand.

Company Of Cooks is the exclusive Food & Beverage/Events Partner for the Association of Leading Visitor Attractions (ALVA) #

Company of Cooks is proud to have been appointed the exclusive Food & Beverage/Events Partner by the Board of Directors of ALVA, the Association of Leading Visitor Attractions.

ALVA is the national membership body representing some of the UK’s most important and popular visitor attractions, including museums, galleries, heritage sites, zoos and major leisure destinations. 

This new partnership will see Company of Cooks add value to ALVA’s membership of over 2,200 attractions by sharing its expertise plus regular valuable food, drink and hospitality insights.

The mutually beneficial relationship also gives the specialist food, drink and hospitality business the opportunity to collaborate with and learn from ALVA and its members.

Company of Cooks works closely with partner sites within the leisure sector to create tailored food, drink and hospitality offers that fit naturally within each setting – whether that’s a historic site, a contemporary space or a major visitor destination, with every element designed to enhance the visitor experience and support the venue’s objectives. This exclusive partnership with ALVA will help the team deepen its understanding of the needs and aspirations of the sector, informing the evolution of its offer and helping drive continued growth for the business and its clients.

Diane Rollinson, Business Development Director, Company of Cooks, commented: "We’re incredibly proud to join ALVA as a corporate partner. Food and drink play a vital role in shaping the visitor experience and at Company of Cooks we believe that great hospitality should elevate every moment spent in a cultural or leisure destination. ALVA represents the very best of the UK’s visitor attractions sector and we’re delighted to stand alongside such an influential community of organisations committed to excellence.

“Company of Cooks was selected for this partnership because we are best in class at what we do - delivering distinctive, thoughtful and high-performing food and drink experiences that enhance both dwell time and guest satisfaction. Our teams are passionate about crafting hospitality that not only delights visitors but also supports the values and the operational, commercial and sustainability ambitions of our partners. We look forward to bringing our expertise, creativity and collaborative spirit to ALVA’s network and helping to champion the value of exceptional food and drink within the visitor attractions space."

Bernard Donoghue OBE, Director of ALVA, added: "We are delighted to have Company of Cooks as our partner. They understand how important food and beverage are as part of the visitor experience and how events are crucial, not just for commercial benefit but as experience opportunities which bring new audiences to venues. We and our members look forward to working with Company of Cooks and to learn from their expertise and insights." 

Sodexo to serve Scottish Parliament for further five years #

Following a competitive procurement process, Sodexo has been awarded a new contract to deliver food services and pest control at the Scottish Parliament, commencing in August 2026.

A trusted partner of the Scottish Parliament since 1999, Sodexo will continue to champion Scottish produce across its menus under the new five‑year contract, which includes the option to extend for a further three years.

Sodexo continue to deliver all food and drink services across the estate, including the public café, the Garden Level outlets, the Holyrood Room, Queensberry House Lounge, and an extensive programme of hospitality and events.

Embedded in the partnership is Sodexo’s Proudly Serve Scotland commitment which includes the championing of locally sourced food wherever possible and delivering positive impact through responsible procurement, local community engagement and employment opportunities for all. 49% of the suppliers used by Sodexo to deliver the Scottish Parliament contract are SMEs.

Ian Sparkes, COO Agencies & Energy, Sodexo UK & Ireland said: “Our team at Scottish Parliament is dedicated to delivering service excellence in all they do and over the years have strengthened our partnership with the Scottish Parliament.  We remain focused on delivering great food, supporting local suppliers and creating positive impact for the people and communities we serve across Scotland.”

The Scottish Parliament is a unique and high-profile environment welcoming around 1,000 pass holders each day, including MSPs, parliamentary staff, contractors and media, with busy business days often seeing more than 2,000 people on site. As one of Scotland’s major visitor attractions, Holyrood also welcomed more than 172,000 visitors in 2025.

The contract also includes the purchase and maintenance of heavy and light catering equipment; kitchen deep cleans and pest control.

Hospitality loses three sites a day in tough first quarter of 2026 #

Soaring costs for businesses and consumers led to a 0.3% drop in Britain’s number of licensed premises in the first quarter of 2026, the latest Hospitality Market Monitor reveals.
 
The report from NIQ, powered by CGA intelligence, shows there were 98,609 outlets at the end of March 2026—305 fewer than in December 2025, and an average of 3.4 net closures per day. It is a second successive quarter-on-quarter drop and suggests that momentum of closures in hospitality is starting to build.
 
The latest business failures follow relentless inflation in essential areas for hospitality including labour, energy and food and drink, alongside fragile consumer confidence about spending. Ongoing conflicts in the Middle East are likely to trigger further price rises in energy-reliant areas in the short to medium term.
 
NIQ’s latest research suggests none of hospitality’s main channels were able to record growth in the first quarter. The casual dining restaurant sector has had a particularly difficult start to 2026, with outlet numbers falling by 0.9% in three months. Bars have also been particularly affected by consumers’ cuts in discretionary spending.
 
The latest edition of NIQ’s Hospitality Market Monitor also provides expert analysis of Britain’s accommodation sector, which has shown above-average resilience in recent years. Outlet numbers in the licensed hotel segment has grown year-on-year and is only 4.7% smaller than it was at the pre-COVID benchmark of March 2020, compared to a 14.3% drop in all outlets. With some household budgets for holidays running low, and more increases in travel costs expected, hotels, guest houses and holiday parks may be poised to benefit from an increase in staycations over the summer. 
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Soaring costs have taken a heavy toll on hospitality in the first quarter and forced hundreds of businesses to close, with distressing impacts for the operators and employees concerned. Confidence among leaders and consumers alike is low, and geopolitical crises are likely to cause more damage in the months ahead. Many pubs, bars, restaurants and other outlets have shown remarkable resilience in the face of unprecedented challenges, but thousands are now nearing breaking point. Without targeted support, more closures can be expected over the rest of 2026.” 

Sodexo Live! secures 10 year partnership extension with Kent Cricket #

Kent Cricket has awarded Sodexo Live! a new 10 year, multi-million pound contract extension, continuing a partnership that first began in 2017. 

The contract renewal reflects the strength and ambition of the partnership across both of Kent Cricket’s Canterbury and Beckenham grounds. 

Sodexo Live! will continue to provide full coverage of the club’s hospitality and catering operations. This includes matchday hospitality, retail services, and a growing conferences & events business. The contract is forecast for strong growth across both venues as the partnership enters its next decade. 

An experienced Sodexo Live! team continues to underpin the offer at Kent Cricket, together the core venue team brings more than 50 years of expertise to the club and is supported by a wider casual team of more than 50 Experience Makers. 

Significant investment will support the continued evolution of the partnership. Sodexo Live! is investing across the grounds, complementing the Club’s recent kitchen upgrades. The improvements, which increased capacity and introduced new ventilation, have transformed the kitchens into more sustainable and higher performing spaces, enabling the delivery of an enhanced food offering. 

At Canterbury, two new container bars are currently being built to replace an older marquee setup and a third-party concession operator. The new units will elevate the fan experience, improve operational delivery, and support the shared aim of hosting more outdoor non-match day events. The Club is particularly keen to grow its events portfolio, increase local supplier engagement, and spotlight the Garden of Kent’s produce. 

A redevelopment of the hospitality suites at the Spitfire Ground will begin in January 2027, marking a key milestone in the club’s long term improvement plans. 

Menu development for 2026/27 continues to focus on traditional homecooked favourites, nostalgic desserts, and a refreshed street food offer with improved variety delivered through retail concessions. 

The club is also preparing to host three concerts in August 2026 as part of a new five-year partnership with Canterbury Live, featuring headline performances from JLS, Becky Hill and Madness. 

Claire Morris, CEO at Sodexo Live! UK&I said: “We are delighted to extend our longstanding partnership with Kent Cricket. Our teams at Canterbury and Beckenham are deeply rooted in the community and have created exceptional moments for fans and guests for many years. 

As we look ahead to the next decade, our joint investments and shared commitment to sustainability, growth and high-quality experiences will ensure we continue to elevate what Kent Cricket has to offer both on matchdays and throughout the year.” 

Kent Cricket’s CEO, Michael Wilshaw, added: “Extending our partnership with Sodexo Live! marks an exciting chapter for Kent Cricket. 

Their teams at Canterbury and Beckenham have become an integral part of our matchday and event experience. We’re very energised and excited by the ambition of the Sodexo Live! team. 

We look forward to working together to continue to improve and enhance the experience for our members, supporters and visitors.” 

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

Find out more about Sodexo Live! here: www.sodexolive.co.uk 

Sally Abé shares advice for next generation ahead of Nestlé Professional Toque d’Or® Grand Finals #

As the 2026 Toque d’Or® Grand Finals approach, head judge Sally Abé is calling on the next generation of hospitality talent to focus on resilience, curiosity and self-belief. 

Having recently opened her first solo restaurant, Teal by Sally Abé in Hackney, alongside leading the judging panel for this year’s competition, Abé shares her perspective on what it takes to succeed under pressure – both in competition and in the real world. 

Reflecting on her own journey, she highlights resilience and mindset as critical qualities for long-term success in hospitality. “You need resilience, definitely. But also curiosity and a willingness to keep learning. The people who last are the ones who stay open, adapt and don’t let their ego get in the way. You have to genuinely love it, because it will test you!” 

With finalists set to face an intense week of challenges, Abé draws clear parallels between the competition environment and the realities of the industry. “It’s that same feeling of being pushed outside your comfort zone and having to perform. In the real world that doesn’t stop after a week, but the mindset you need is very similar.” 

Her own experience opening Teal by Sally Abé has reinforced the importance of staying focused during high-pressure moments. “I try to stay really clear on why I’m doing it to  cut through the noise. And I’ve learnt that resilience isn’t about being tough all the time, it’s also about knowing when to step back, reset and go again.” 

As head judge, Abé is encouraging young chefs and front-of-house talent to prioritise fundamentals and continuous learning as they build their careers. “Don’t rush. Focus on getting really good at the basics and understand why you’re doing things, not just copying. Don’t be afraid to ask questions. The best chefs are the ones who never stop being students.” 

She also points to the evolving nature of the hospitality industry as a major opportunity for emerging talent. “It’s becoming more open and honest. There’s more space for individuality now, you don’t have to follow one rigid path. That creates opportunities for young talent to find their own voice much earlier.” 

With this year’s Toque d’Or centred on cultural fusion, diversity and innovation, Abé believes it’s important for young professionals to embrace the realities of modern kitchens. “Kitchens are more diverse than ever and diners are more curious. Understanding different cultures and approaches isn’t just a nice extra, it’s essential.” 

Despite the pressures of finals week, she’s energised by the mindset of today’s emerging talent who are “coming in with fresh perspectives and a completely different mindset to when I started, which is exciting. There’s a real opportunity to shape the industry for the better through them.” 

Her final message to competitors is one of confidence and clarity: “Back yourself. You’re there for a reason. Focus on what you can control, keep it simple and do it well. And try to enjoy it, these moments don’t come around often.” 

The Grand Finals span five days from 10 – 14 May 2026. During the competition, six Back of House and six Front of House students will take part in exciting challenges all over the UK, learning new skills, networking with industry peers, and receiving direct feedback from expert judges. Please click here for more information about the competition and visit @nestletoquedor on Instagram for the latest competition updates. 

Restaurant Associates expands portfolio with new contract at RAF Museum London #

Restaurant Associates Venues has strengthened its presence within the cultural and heritage sector, by securing a new three-year contract at the Royal Air Force Museum London.

Already the premium hospitality provider for the RAF Museum Midlands, Restaurant Associates Venues is expanding its reach with this exciting new partnership, delivering its expertise to another iconic Royal Air Force Museum site.

Situated in Colindale, Northwest London, the RAF Museum is one of the capital’s most unique and inspiring venues. Based on a historic former RAF airfield, it vividly tells the story of the Royal Air Force through an extraordinary collection of aircraft, immersive exhibitions and remarkable wartime artefacts.

Visitors can explore six expansive hangars filled with beautifully preserved aircraft, spanning from early pioneers of flight to legendary warplanes and modern jets. They can then unwind and recharge at Hendon Kitchen. A family-friendly café serving light bites and hearty canteen style meals with a focus on quality British ingredients. For younger visitors, a brand-new indoor, airfield‑themed play space also offers the perfect place to let off steam, with slides and an aviation‑inspired adventure to enjoy.

Beyond daytime visits, the Museum also hosts corporate clients looking to hold meetings and evening events in a truly unique setting. Blending history, innovation and impact, gala dinners and receptions take place amid one of the world’s most inspiring aviation collections. Guests can enjoy dining beneath the wings of an Avro Lancaster, as well as drinks receptions alongside Britain’s most iconic combat aircraft - the Spitfire.

Richard Herring, Business Director for Restaurant Associates Venues, says: “This new contract really strengthens our trusted partnership with RAF Museums. Bringing our expertise to RAF Museum London allows us to deliver what we do best – developing strong conferences and events businesses in unique heritage settings, while elevating the visitor experience. We’re looking forward to creating something personal and distinctive for the London museum, delivering a genuinely warm and welcoming offer that sits naturally within this iconic and inspiring space.”

Barry Smitch, Director of Visitor and Commercial development also commented: “Restaurant Associates Venues has been a valued partner at our Midlands site, and we are delighted to be extending this relationship to RAF Museum London. Their understanding of our unique environment and commitment to high-quality, visitor-focused hospitality makes them an excellent fit for this iconic site. As we continue to enhance our offer for both day visitors and corporate clients, we look forward to working together to create a welcoming, memorable experience that complements the rich history and inspiration of the Royal Air Force.”

Meiko’s Paul Anderson heads The Caterer Supplier Awards 2026 winners #

The Caterer’s Supplier Awards revealed its 2026 winners during a gala ceremony on 16 April at One Moorgate Place, London.
More than 150 guests from across UK hospitality’s food, drink, equipment and technology supply chain enjoyed a three-course lunch and entertainment during the event courtesy of host, stand-up comedian Jack Skipper.

The awards celebrate the most innovative businesses in the hospitality supply chain, rewarding those who are setting new standards in supporting hospitality operators with innovative products, outstanding service and commercial creativity.

The shortlist and winners were judged by an expert panel of hospitality operators, including Adam Bateman, executive chef, Pan Pacific London; Paul Fletcher, head of food innovation, Red Engine; and Henry Francis, senior kitchen design and developments manager UK and Ireland, Deliveroo.

Winners across 20 categories were headed up by Paul Anderson, Meiko UK’s managing director, as Outstanding Supplier Personality of the Year. Industry colleagues described him as “consistently going beyond the role of a supplier”, “acting as a genuine partner to the businesses he works with” and how he gives his time freely to support many panels, boards and working groups for the good of the sector.

Product and suppliers reporter at The Caterer, Clare Nicholls, who handed over the trophies, said: “This year we had even more entries, categories, finalists and guests for The Caterer’s Supplier Awards, an impressive feat given the initial high standards we set last year.

“All of our winners and finalists should be proud of their achievements in helping UK hospitality operators improve their quality and efficiency in a challenging market and they have been rightly rewarded.

“It’ll be a tough act to follow for our 2027 awards, but I know that hospitality suppliers will continue to work incredibly hard and we’ll aim to match their efforts to ensure they are once again fittingly recognised. Look out for our launch announcement this September!”
 
The Caterer Supplier Awards 2026 winners

The full list of winners for The Caterer’s Supplier Awards 2026 is:
 
Booking, Ordering & Payment Solution of the Year
Favouritetable
 
Cleaning, Hygiene and Laundry Brand of the Year
Thamesmead
 
Community Campaign of the Year
Umbrella Training
 
Cooking Equipment Brand of the Year
Convotherm
 
Drinks Brand of the Year
Lockdown Liquor & Co
 
Equipment Wholesaler of the Year
TAG Catering Equipment
 
Food and Drink Wholesaler of the Year
JJ Foodservice
 
Food Brand of the Year
Rushton’s
 
Hot Beverage Brand of the Year
Paddy & Scott’s
 
Innovative Guest Experience of the Year
Inntelo AI
 
In-room Brand of the Year
Lockdown Liquor & Co
 
Light Equipment Brand of the Year
Buffalo
 
Outstanding Supplier Personality of the Year Award
Paul Anderson, managing director, Meiko UK
 
People Solution of the Year
Candid Hospitality
 
Refrigerator Brand of the Year
Foster
 
Revenue & Property Management Solution of the Year
Apaleo
 
SME Brand of the Year
Arolite
 
Specialist Wholesaler of the Year
Mevalco
 
Sustainability Initiative of the Year
BioVate Hygienics
 
Warewasher Brand of the Year
Meiko

Clawson Farms Inspires Future Chefs with Stilton® Masterclasses Across UK Colleges #

Clawson Farms is continuing its mission to champion the heritage and versatility of Stilton® by engaging the next generation of culinary talent through a series of inspiring college masterclasses, following successful sessions at Capital City College (formerly Westminster Kingsway College), New City College’s Hackney campus, Loughborough College and North Herts College.

As self-appointed guardians of the heritage of Stilton, Clawson Farms is committed to supporting aspiring chefs at a pivotal stage in their culinary journey. Through educational initiatives like the college project, the company aims to deepen students’ understanding of Stilton’s rich traditions and the importance of British produce, while encouraging creative, modern applications of the iconic cheese beyond the cheeseboard.

The masterclasses, delivered by Kim Kettle, Clawson’s Farm Sustainability & Liaison Director, give students a hands-on opportunity to explore Stilton’s unique characteristics and Kim’s 50 years’ experience of craft cheesemaking takes them through guided tastings, to discussions on pairing and innovative recipe development. The sessions form part of Clawson’s broader ambition to ensure Stilton remains relevant into the future, empowering young chefs to incorporate it into contemporary menus in new and exciting ways.

Abris Molnar, Senior Curriculum Manager - Hospitality & Catering, New City College, praised the session; “The Stilton masterclass was fantastic - engaging, informative, and genuinely inspiring for our students. It really brought the story and heritage of Stilton to life and encouraged them to think creatively about how they can use it in their own dishes.”

Sian Sweeney, Senior Brand Manager, Clawson Farms, added; “It’s a real pleasure meeting the students and to be part of their learning journey. We love sharing the story behind Stilton and exploring how it can be used in creative, unexpected ways. It’s always great to see their enthusiasm during the tastings, especially pairing the cheese with chocolate!”

Building on this momentum, Clawson Farms is continuing its outreach with further masterclasses this year. Each college that receives a masterclass goes on to host a live cooking competition so students can showcase what they’ve learnt and use Stilton in a creative recipe. The winning student wins £400 cash and £50 Russum’s vouchers, with subsequent prizes for 2nd and 3rd places. For the students at Hackney, their next task is to rise to the challenge and come up with a knockout recipe which they will cook live on June 8th.

By fostering curiosity and creativity, Clawson Farms hopes to inspire a lasting passion for Stilton among young chefs. By encouraging new recipe ideas and alternative uses they can ensure Stilton continues to have a place not only on menus, but also in the hearts of consumers for future generations.

Get in touch to book your college onto a masterclass for the 2026 / 27 academic year.

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

Délifrance report reveals 50% of Brits eating more sandwiches than they were a year ago #

Half of British consumers are eating sandwiches out of home more frequently than they were a year ago, according to a new report from Délifrance, with taste, quality and convenience key drivers of this growth. 

Published this month, Prove It: The Trends Driving Sandwich Consumption in 2026 highlights the key components of this rising consumption as expanding dayparts and evolving expectations around quality and format propel the UK sandwich market into a period of renewed growth. 

Stéphanie Brillouet, Marketing Director for Délifrance, says: “This is a clear sign that the simple, versatile sandwich is keeping pace with changing lifestyles. Far from being limited to lunch, sandwiches are now appearing across multiple dayparts, from breakfast to dinner, and increasingly serving as a convenient, satisfying option for busy households, young professionals and on-the-go consumers.” 

This shift is strongly linked to consumer perception that the quality of sandwiches available on the market has improved, with 46% of consumers saying better quality is the main reason they are eating more of them. 

Nearly two-thirds (63%) of consumers associate freshly made sandwiches with great taste and 39% say the dough of the carrier influences how tasty a sandwich is. As operators experiment with bread formats and fillings, this has given rise to inventive hybrids that tap into the demand for unexpected global flavours and over-filled, indulgent variants that play into the Gen Z trend for treating. 

Convenience is also key, with 47% of consumers citing ease and accessibility as the main factors that influence them to purchase sandwiches. Here, technology, pre-ordering, and elevated grab-and-go offerings enhance convenience for those with busy lifestyles without compromising quality.  

According to food and drink insights innovation consultants Harris and Hayes, who contributed to the report: “Convenience is evolving far beyond speed, and the sandwich category is adapting quickly to meet the needs of increasingly time-pressed consumers. It’s now about smarter systems, elevated experiences and delivering quality wherever the consumer happens to be.”  

Researchers surveyed 1,000 UK adults who regularly eat sandwiches to gain insights for Prove It: The Trends Driving Sandwich Consumption in 2026. For a deep dive into these trends and more, download the report here: https://delifrance.com/uk/sandwich-trends-report