Members’ News

May 2026

Just1More for Springboard #

Just1More invites your guests to make a small, optional £1 charitable donation, helping individuals gain the skills, confidence and support needed to take their first step into work through hospitality. A simple, flexible national fundraising campaign that gives hospitality businesses a visible and meaningful way to support people into careers, while reinforcing their purpose and connection to the industry.

www.springboard.uk.net/Just1More

Nestlé Professional Toque d’Or® finalists put versatility to the test in sustainability and live-events challenges #

Finalists in this year’s Nestlé Professional Toque d’Or Grand Finals Week explored the breadth of career opportunities across the hospitality sector through a series of immersive industry challenges. 

Key challenges took place in two contrasting hospitality environments – the agricultural setting of the Lyndon Estate, which is farmed by the Conant Farming Company and the fast-paced live events backdrop of The O2 – bringing together six Back of House (BOH) and six Front of House (FOH) finalists for hands-on experiences reflecting key trends within modern foodservice and hospitality. 

Now in its 38th year, the competition continues to bridge the gap between education and industry by giving students real-world opportunities to develop technical skills, confidence and commercial awareness. This year’s competition themes of cultural fusion, diversity and innovation were woven throughout the challenges, encouraging competitors to explore new flavours, perspectives and service concepts. 

The first challenge of the week saw finalists travel to the Lyndon Estate, where they were immersed in learning about regenerative farming, food provenance, viticulture and sustainability-focused hospitality practice.  

Set within Picks Barn, the estate’s on-site events venue, the challenge was designed to reflect the growing industry focus on sustainability and responsible sourcing. Competitors spent time exploring how regenerative agriculture can support biodiversity, soil health and long-term food resilience.  

Working in BOH and FOH pairs, competitors were tasked with preparing and serving a two-course lunch using seasonal ingredients, while demonstrating knowledge of wine pairing, guest engagement and sustainable hospitality practices.  

Finalists were assessed on technical ability, teamwork, communication and their capacity to deliver a memorable guest experience, with judges looking for calm leadership, attention to detail and an understanding of sustainability from sourcing through to storytelling at the table.  

James Green, Director, Conant Farming said: "It was wonderful to welcome 12 engaging young competition finalists to Lyndon Estate, to discuss our sustainable approach to food production and the regenerative farming techniques used to improve our soils and farmed environment. Outside on our farm tour, we looked at how food production and improving the natural environment can work together with the benefits of an integrated, holistic system. The competitors asked questions throughout our time together and it was wonderful to be able to share and demonstrate the farm’s biodiversity with everyone". 

The following day, finalists stepped into the fast-paced world of live events hospitality during a challenge hosted at The O2, in partnership with Levy UK and Bubble CiTea. 

Designed to mirror the pressures and expectations of premium event catering, the challenge tested finalists on organisation, creativity and service delivery. BOH competitors were tasked with producing two dishes, one venison-based and one plant-based, showcasing versatility, seasonality and strong technical execution, while balancing hot and cold preparation methods. 

At the same time, FOH finalists were challenged to create and present a four-drink menu inspired by Bubble CiTea, incorporating products including Carnation, Nescafé and Maggi. Competitors were required to demonstrate both creativity and commercial thinking. 
Judges assessed finalists on flavour, presentation, consistency and communication, alongside their ability to respond to the pressure and pace of a major events environment.  

The challenge included industry insight sessions and masterclasses, including talks from Levy chef Thierry Diagaradjou, events manager Jodie Rose and Bubble CiTea CEO Suneet Sachdeva giving students direct exposure to career pathways within large-scale venue hospitality. 

David Marazzi, Venue Director, The O2/Levy said: “This partnership with Nestlé is built on a shared belief in collaboration and a relentless focus on delivering the very best experience for every guest at The O2. Together, we’re also committed to making meaningful progress towards a more sustainable future for the venue and the wider industry.” 

Lorenzo Viganò, Managing Director, Nestlé Professional UK&I, said: “Grand Finals Week is designed to challenge and inspire our finalists.  

“The two experiences highlight the breadth of opportunities available across hospitality and foodservice, while reinforcing the importance of adaptability and collaboration across both BOH and FOH roles. From more sustainable dining experiences through to high-volume events operations, finalists were encouraged to think beyond traditional hospitality settings and consider how innovation and sustainability are shaping the sector’s future. 

“The standard throughout the competition has been exceptional, and these are invaluable experiences for our finalists to build their confidence, broaden their perspectives and make meaningful industry connections.” 

The competition will culminate at the Nestlé Professional Toque d’Or Awards Ceremony on 12 June 2026, where one BOH and one FOH winner will be crowned. 

The ceremony also sees the return of the Nestlé Professional Green Spatula Award, launched last year in partnership with World Association of Chefs’ Societies (Worldchefs). The accolade recognises one BOH and one FOH finalist who has demonstrated an outstanding commitment to sustainability and a commitment to sustainability-focused practices demonstrated during the competition. 

The Springboard Virtual Race is Back! #

From the 1st to the 31st July, no matter your pace or ability, everyone’s invited to join in. Walk, run, cycle or swim your way from Mexico, through the USA to Canada, visiting some iconic football stadiums along the way. Springboard is calling on hospitality workers, businesses and suppliers across the UK to rally teams together to change people’s lives. Help unemployed people unlock their potential and build lasting careers in hospitality.

www.springboard.uk.net/virtualrace

Kraft Heinz ups the stakes for Masters of the Menu 2026 with £5,000 prize and stronger industry backing #

Kraft Heinz is bringing back its nationwide culinary competition, Masters of the Menu, for a second year, following a successful 2025 launch.
 
This year’s edition sees:
Enhanced prizes, with the winner receiving £5,000 in cash
An expanded judging panel, including 2025 competition winner, Stefan Sewell
An exciting new partnership with CORD by Le Cordon Bleu 

Once again partnering with 2018 Great British Menu winner James Cochran and the Craft Guild of Chefs, the competition aims to spotlight the UK’s most exciting independent culinary talent, offering a platform to elevate both skills and business potential.
 
Designed specifically for chefs working in independent operations, Masters of the Menu will see five finalists take part in an exclusive two-round cook-off held at CORD by Le Cordon Bleu, following a period of mentorship from Cochran and other industry professionals. The initiative is built to nurture not only culinary creativity, but also commercial and operational expertise.
 
Commenting on the return of the competition, Cochran said: “Masters of the Menu is all about giving independent chefs a platform to really showcase what they can do. I’ve been in their shoes, building something from the ground up, so I know how important that support, mentorship and visibility can be. It’s not just about creating great dishes, it’s about helping chefs grow sustainable businesses and back themselves in a tough industry.”
 
Bigger rewards for 2026
 
This year’s competition raises the stakes, with an enhanced prize package designed to deliver meaningful, long-term value to operators. The 2026 winner will receive:

£5,000 cash prize
PR support to boost their professional profile
The unique opportunity to co-host an exclusive supper club with James Cochran

All entrants will also be entered into a prize draw to win £100 cash. All entrants will be entered into a prize draw to win £100Stronger industry backing
 
The 2026 edition introduces a strengthened judging panel, bringing together expertise from across the foodservice sector. Joining Cochran are Stefan Sewell – 2025 Masters of the Menu champion; Ian Nottage – Head of Food Development at Fresh Direct; John Feeney – Culinary & Innovation Director at Griffith Foods; and Martin Eshelby – Culinary Director at Bidfood.
 
Sewell’s return as a judge brings a unique full-circle perspective, having experienced the competition first-hand. His experience and expertise, combined with support from Cochran and the Kraft Heinz development chefs, anchors the competitions mission statement of providing support to independent chefs across the foodservice industry.
 
Tom Franklin, UK and Ireland Kraft Heinz Away from Home Director, said: “At its core, Masters of the Menu is about championing the incredible talent within the UK’s independent foodservice sector. After seeing the impact the competition had in its first year, we’re proud to bring it back bigger and better for 2026.
 
“By increasing the prize offering and strengthening our judging panel, we’re ensuring that participants gain not just recognition, but real, tangible support to help grow their businesses.”
 
James Cochran added: “Last year showed just how much talent exists across independent kitchens in the UK. Being part of Masters of the Menu again is a real honour, especially with the strong line-up of judges involved.
 
“Mentorship is something that’s always been important to me, and this competition is a brilliant way to pass on knowledge, build confidence and help chefs take that next step in their careers.”
 
Kraft Heinz has rich legacy, providing Brits with products they love since 1886, when the Heinz Tomato Ketchup was first sold in London. With 76% of consumers stating that Heinz Tomato Ketchup is of better quality than other brands, Kraft Heinz is committed to sharing this brand equity to support independent operators with a competition that offers tangible value.
 
How to enter
 
To enter, chefs must develop and submit a recipe using one or more Heinz core products. Shortlisted entrants will be invited to compete with their dish in the first round of the final cook-off.
 
The competition is open to chefs aged 18 or over, currently working for independent operators in the United Kingdom (defined as businesses with four or fewer locations).
 
Entries open on 20th May and close on 31st August 2026.
 
For full details on entry requirements and how to apply, visit: https://www.kraftheinzawayfromhome.com/en-GB/mastersofthemenu
 
For full details on the competition please view our competition playbook on the Masters of the Menu webpage.

Nestlé Professional® taps into demand for branded sweet bakery with new muffin range #

Nestlé Professional’s new range of branded muffins, produced in partnership with Cherrytree Bakery, is now core listed within Sysco/Brakes, supporting foodservice operators to meet growing demand for premium, recognisable sweet treats in out-of-home.

The range features three muffin variants inspired by Nestlé’s iconic: Aero®, Rolo® and Munchies® brands. With 63% of UK&I consumers more likely to buy sweet bakery when it features a recognised brand, and Nestlé brands driving 54% interest, these familiar flavours help reduce choice hesitation and bring trusted appeal to a versatile, all-day bakery format1.

The sweet bakery category, now worth £2.8bn2, highlighting a clear opportunity for operators to drive incremental sales through the category. Muffins in particular remain a relevant format thanks to their versatility, broad consumer appeal and relevance across on-the-go and afternoon treating occasions. As a result, muffins remain a staple in out-of-home bakery, offering a convenient, high-margin option that performs across multiple dayparts.

The range is listed on Brakes, with each product supplied frozen in a convenient format (2 x 12 muffins per case). With a five-day ambient shelf life once thawed and simple thaw-and-serve preparation, operators can defrost only what they need, reducing waste, improving stock control and ensuring fresh, consistent quality in busy foodservice environments. By combining trusted brands with a proven bakery format, the range offers a simple and effective way for operators to enhance menus, differentiate their offer and unlock additional sales. 

Kate Alexander, Head of Food & Commercial Channels at Nestlé Professional UK&I, said: “Branded sweet bakery continues to be a strong driver of growth in out-of-home, giving operators a simple way to elevate their offer while meeting clear consumer demand for familiarity and quality. This range has been designed to combine the strength of well-loved Nestlé brands with the convenience and consistency operators need, helping them deliver standout bakery options with minimal effort and maximum impact.”

To order via Brakes, use the following product codes:

5023331 – Muffins made with Mint Aero®
5023333 – Muffin made with Rolo®
5023335 – Muffin made with Munchies®

Restaurant Associates Champions Workplace Wellbeing with Launch of Performance Nutrition #

Responding to a growing demand for healthier, more purposeful workplace dining, Restaurant Associates has launched Performance Nutrition, a science led culinary concept designed to help guests fuel their day, optimise focus and support recovery through every stage of the working week.

Developed in response to new consumer insights revealing a significant shift in workplace eating habits, the innovative new offer spans breakfast, grab and go, lunch and hospitality menus. Blending evidence-based nutrition with exceptional culinary expertise, Performance Nutrition has been created to support modern lifestyles, daily performance and long-term wellbeing.

At the core of the concept is a carefully curated menu framework featuring more than 150 nutritionally balanced recipes, with ongoing innovation and development already underway. Every dish has been intentionally designed to deliver functional nutritional benefits without compromising on flavour, quality or accessibility. Whether guests are preparing for a high-pressure presentation, navigating a demanding day at work, or supporting their fitness and training goals, Performance Nutrition provides targeted options that align with how they want to feel and perform.

The concept is structured around three intuitive pillars:

Fuel – prepare and sustain
Perform – power and focus
Recover – repair and restore

Together, these pillars create a simple but impactful way for guests to make informed food choices based on their individual routines, energy needs and wellbeing goals.

A key part of the initiative is making nutritional choices easier to navigate in the workplace environment. Enhanced signposting and menu labelling across Restaurant Associates locations will help guests quickly identify dishes that are higher in protein, fibre and other key nutrients linked to energy, focus and recovery. The concept has been designed to combine nutritional science with clear, accessible guidance, empowering guests to make more informed choices throughout the day.

Performance Nutrition will also come to life beyond the plate through a series of engaging activations, including pop up experiences within restaurants and interactive Lunch and Learn sessions led by Daisy Henderson and the wider nutrition team. These sessions will provide practical advice, nutritional insights and everyday wellbeing guidance tailored to modern workplace lifestyles.

The launch follows findings from the UK Eating at Work Survey 2025, conducted in partnership with Compass Group UK & Ireland, which highlights a major evolution in employee attitudes towards nutrition and wellbeing in the workplace. The research revealed that 70% of workers believe they consume the vitamins and minerals they need during working days, compared with just 53% on non-working days. More than half of respondents also reported better portion control while at work, reflecting a growing awareness around balanced eating habits.

The data further underscores rising consumer interest in functional nutrition, with ingredients such as protein, fibre and collagen becoming increasingly prioritised as part of everyday diets. Younger generations are driving this movement, with 82% of Gen Z and 85% of Millennials actively changing what they eat and drink to support their long-term health and performance.

Daisy Henderson, Nutrition Manager at Restaurant Associates, who spearheaded the concept alongside Culinary Director Adam Thomason and his culinary team, said:

“Performance Nutrition has traditionally been associated with elite athletes, but what makes this concept particularly exciting is our ability to translate that expertise into an accessible workplace dining experience. Through our work within elite motorsport, we have been able to apply these learnings to everyday food experiences.

“The findings from the UK Eating at Work 2025 survey show that employee expectations around food and wellbeing are evolving rapidly. People are increasingly looking for meals that not only taste great, but also help them feel energised, focused and supported throughout the day.

“With Performance Nutrition, we are creating a dining experience that makes high quality, nutritionally balanced choices both easy and enjoyable. Through clearer nutritional signposting, educational experiences and ongoing engagement with our guests, we want to empower people to make choices that genuinely support their lifestyles, wellbeing and ambitions. This is just the beginning of how the concept will continue to evolve.”

Lamb Weston and Sergio Herman’s Frites Atelier Launch into the UK Foodservice Market #

Lamb Weston is proud to announce the UK launch of Frites Atelier, the premium Frites created in long-standing collaboration with three Michelin star chef, Sergio Herman, founder of the Frites Atelier dining experience.

This launch marks the next chapter in a successful partnership that has been several years in the making. Developed through a shared passion for craftsmanship, innovation and the elevation of the everyday, Frites Atelier represents a meeting of culinary artistry and potato expertise — now available to the UK foodservice sector.

The original vision behind Frites Atelier was desire to redefine indulgence and demonstrate that even the humble potato can be transformed into a gastronomic triumph. The ambition was to set the gold standard in modern Frites, a product synonymous with timeless sophistication, authenticity, and an uncompromising dedication to quality.

Now available to UK foodservice operators, Frites Atelier is aimed at gastro pubs, brasseries, premium steak houses and high-end hotel operators seeking operational efficiency without sacrificing distinction. The product delivers a handmade, from scratch appearance with a deep golden hue and striking visual appeal. Each Frite offers a crisp outer shell that gives way to a soft, fluffy interior, rich in true potato flavour.

Made from 100% potato, Frites Atelier are designed to retain their heat and crispness for up to 15 minutes — ensuring they stand up to the demands of premium plated dining and enhance the overall guest experience. 
 
Gunes Muftuoglu, Senior Chains Country Manager at Lamb Weston, said: “These Frites are extraordinary. They are visually stunning, with exceptional flavour, and are the culmination of years of collaboration between Sergio Herman and our technical experts. They embody Sergio’s craftsmanship and his relentless pursuit of excellence. Our continued partnership with Frites Atelier reflects the strength of our shared commitment to elevating the potato to something truly special.”

For chefs seeking a signature offering with a homemade feel, perfectly golden, consistently crisp and full of flavour, Frites Atelier delivers, service after service.

Simply fry at 175ºC for 2 minutes 15 seconds, twice, with a 10 second shake in between. Salt and serve.

Sodexo chefs assemble in Paris for global workshop at prestigious Lenôtre culinary school #

Sodexo’s global culinary academy welcomed 15 chefs from eight countries to the prestigious Lenôtre institute in Paris for a two-day culinary workshop to develop skills, share insight and strengthen brand-led delivery across the business.
 
The workshop forms part of Sodexo’s continued commitment to investing in its people and elevating culinary capability across its global operations. Food has been at the heart of Sodexo’s heritage since its founding, and initiatives like this support its ambition to inspire, develop and empower chefs at every stage of their careers.
 
The two-day programme was hosted at one of France’s most respected culinary schools, Lenôtre and included chefs from the UK, France, Germany, the Netherlands, Italy, Luxembourg, Israel and Sweden.
 
Representing the UK & Ireland were:
Stuart Bowman, regional (UK & Ireland) executive chef and member of the UK & Ireland culinary leadership team
David Ward, regional (UK & Ireland) executive chef and member of the UK & Ireland culinary leadership team
Andy Clarkson, UK & Ireland development chef
Andy Voice, UK & Ireland development chef
Harry Turner, UK & Ireland development chef 

During the programme, chefs took part in a blend of theoretical and practical learning, combining global insights from Sodexo’s global brand leaders and hands-on training led by Sodexo’s global executive chef, Lloyd Mann alongside Guillaume Galy, Lenôtre’s senior chef instructor, and his team.
 
Lloyd Mann, Global Executive Chef, Sodexo said: “Developing our culinary teams through world-class learning experiences that combine expertise, creativity and innovation is something we are able to offer our culinary talent. The Lenôtre workshop was developed to build skills, translate theory into practice in a world-class culinary environment and to offer them the chance to work with peers from other countries to share knowledge and strengthen how we deliver our food brands consistently for our clients and consumers wherever they are.”
 
The Lenôtre culinary team provided hands-on sessions focusing on flavour profiles, cooking techniques and techniques to adapt dishes to what modern consumers want, enabling the participating chefs to transfer the Lenôtre culinary model to Sodexo’s food brands, Modern Recipe, Kitchen Works and The Good Eating Company.
 
Participants developed their understanding of brand-led culinary delivery, exploring how to bring differentiated food concepts to life while maintaining consistency across regions.  They also gained insight into evolving culinary trends, consumer expectations and the practical application of flavour profiles and modern cooking techniques.
 
Matt Hay, Head of Culinary for Sodexo UK & Ireland said: “The experience our chefs gained over the two days will have a direct impact on day-to-day operations, equipping them with the tools, skills and knowledge to elevate standards and deliver high-quality, consistent food experiences across our diverse portfolio in the UK and Ireland.”
 
This global workshop complements Sodexo UK & Ireland’s Culinary Academy programme, which provides structured development pathways, hands-on learning and formal qualifications to support chefs at every stage of their careers.
 
As one of France’s most renowned culinary institutions, Lenôtre is recognised for its heritage, high standards and expertise, particularly in classical techniques, making it an ideal environment for chefs to refine their craft. 

Almost three late-night hospitality closures every week, in last six years of pressure #

Britain’s late-night economy continues to shrink in the face of rising costs and changing consumer habits, according to the latest Night Time Economy Market Monitor.
 
The Monitor—produced by NIQ, powered by CGA intelligence, and the Night Time Industries Association—shows the number of bars, clubs, casinos and similar late-night venues have fallen by 1.0% in the first quarter of 2026, and by 5.1% in the last 12 months. This sector has now contracted by 28.9% in the six years since the start of the COVID-19 pandemic in March 2020—equivalent to nearly three net closures every week for six years.
 
NIQ data indicates that the late-night sector has been disproportionately affected by post-COVID challenges. Britain’s total number of licensed premises has dropped by 14.3% in six years, which means late-night venues have closed at more than twice the rate of hospitality as a whole.
 
The contraction in the night time economy is the result of a powerful fusion of very high operating costs, weak consumer confidence, evolving leisure habits and poor late-night infrastructure. Challenges have been deepened in 2026 by the impacts of conflict in the Middle East for businesses and consumers alike.
 
Late-night bars have been particularly hard hit recently, closing at a rate of nearly six per month in the last year—the worst performance of any segment in the Night Time Economy Market Monitor. The separate NIQ RSM Hospitality Business Tracker has shown a gulf in sales growth between managed bars and other venues, and these sales pressures combined with cost pressures have led to high-profile closures in the first quarter of 2026 from bar brands including Revolution and Brewdog.
 
The report reveals some positive trends in the bar sector, including sharp growth in themed bars and greater resilience among independently-run venues, as entrepreneurs develop new and distinctive late-night concepts.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “While all parts of hospitality face tough trading conditions, the night time economy has borne the brunt of closures lately. Some concepts continue to thrive, but thousands of bars and clubs have been steadily weakened by soaring costs and falling sales, and it’s becoming increasingly hard to keep the doors open late at night. More closures over the rest of 2026 are sadly inevitable without targeted and sustained support.”
 
Mike Kill, CEO of the Night Time Industries Association, said: “The rate at which late-night venue closures are outpacing the rest of hospitality points to structural challenges rather than a healthy market evolution. Economic pressures like soaring energy and labour costs and taxes are making it difficult to operate viable late-night businesses, while inconsistent approaches to licensing, transport and policing are undermining the infrastructure that a thriving night time economy needs. Demand is changing rather than disappearing, but there’s a real risk that we lose vital parts of our cultural and social fabric before new models have the chance to fully emerge.” 

RDS and Levy Ireland Partner to Redefine Hospitality at Ireland’s Largest Multi-Purpose Venue #

The Royal Dublin Society (RDS) has announced a new strategic partnership with Levy Ireland, marking a key milestone in the continued transformation of Ireland’s largest multi-purpose venue.

Set across its 43-acre Ballsbridge campus, the RDS is entering a new phase of development, anchored by the redevelopment of the Laya Arena, a state-of-the-art venue designed to bring visitors, fans, and guests closer to world-class experiences.

Leveraging its expertise in sport, hospitality, conferences and events, Levy Ireland will lead all food and beverage operations across the RDS, delivering a fully integrated hospitality offering across sport, live entertainment, conferences, exhibitions, and flagship events including the Dublin Horse Show.

As part of its commitment to sustainability, Levy Ireland is removing all air-freighted fruit and vegetables, prioritising locally sourced ingredients to support Irish farmers and reduce food miles. Seasonal menus and a ‘Head to Tail’ culinary approach ensure fresh, ethical, and sustainable produce remains central to the RDS visitor experience.

The partnership will deliver premium culinary experiences within the revitalised Laya Arena, featuring a new 6,700+ capacity Anglesea Stand, premium hospitality suites, and the integration of the former St Mary’s Church, now known as The Grand Hall, as a distinctive hospitality space.

With a future capacity of over 20,000, the Laya Arena will significantly enhance the RDS’s ability to host major international sports, large-scale events, and cultural experiences. As the home of Leinster Rugby, it will also host concerts and live entertainment year-round.

Hosting hundreds of events annually, and home to the RDS Foundation’s founding disciplines – Agriculture, Arts, Enterprise, Equestrianism, and Science & Technology – the RDS plays a vital role in Ireland’s economic and cultural life.

This partnership represents a step-change in hospitality delivery, combining premium catering, innovation, and operational excellence to meet the expectations of modern audiences and global event partners.

Paul Kelly, CEO, RDS, said: “As Ireland’s largest multi-purpose venue in the heart of Dublin, we are uniquely placed to bring people closer to world-class events and experiences. This partnership marks an important step forward as we continue to evolve the RDS which includes the Laya Arena into a leading destination for sport, culture, business and live entertainment — with Levy bringing global best practice and international innovation to help position the RDS not only as a premier Irish venue, but as a destination of choice for international events and conferences.

I would also like to acknowledge and thank Gather & Gather and Madigan’s, for their long-standing contribution to the RDS.
With Levy Ireland’s proven expertise, we look forward to continuing to elevate hospitality across the RDS — from the Dublin Horse Show to major concerts, conferences, exhibitions, and sporting events.”

Barry Storey, Managing Director, Levy Ireland, said: “We are incredibly proud to be working with the Royal Dublin Society at such a pivotal moment. As the venue enters this new phase, we look forward to bringing our innovation and expertise to elevate the visitor experience.”

“Our food strategy is central to this; by championing a ‘Head to Tail’ culinary philosophy, sourcing our meat from Ireland, and utilising seasonal Irish produce, we are ensuring our menus are as sustainable as they are exceptional. Together, we share a strong commitment to delivering world-class hospitality and supporting the continued cultural and economic impact of the RDS.”

Sodexo UK & Ireland is future-proofing its workforce and accelerating digital transformation through a new partnership with Corndel to launch a new AI Academy #

Sodexo UK & Ireland is future-proofing its workforce and accelerating digital transformation through a new partnership with Corndel to launch a new AI Academy.
 
The new AI Academy has launched with 60 colleagues enrolled to complete the 12-month programme which will build their AI capability, not just data literacy.  The cohort represents a wide breadth of roles and career stages, ranging from entry level and operational positions through to specialist and leadership roles, demonstrating how apprenticeships are being used by colleagues in diverse functions and at different points in their careers.
 
Delivered in partnership with Corndel, the programmes focuses on developing practical, business-critical skills that can be applied directly in the workplace. Participants earn a level 3 digital support technician or data technician qualification which will provide valuable learning on applying AI to business problems and make smarter, more responsible decisions.
 
The apprenticeship forms part of Sodexo’s ongoing commitment to investing in skills, development and long-term career pathways for its people, supporting colleagues at different stages of their careers to build professional and leadership capability while continuing to work.
 
Pete Siddle, Talent & Learning Director, Sodexo UK & Ireland said: “Apprenticeships play a crucial role in how we attract, develop and retain talent at Sodexo. This new programme gives our people the opportunity to grow their skills, build confidence and future-proof their careers, while continuing to deliver the high‑quality services our clients and customers expect.”
 
The strong take‑up in its first month reflects growing interest among Sodexo colleagues in flexible learning routes that enable them to earn while they learn and combine academic study with real‑world experience.
 
Vimal Mistry, Service Director at Sodexo UK & Ireland says: “AI has real potential to transform how we operate, but only if people across the organisation know how to apply it thoughtfully and responsibly.
 
“The Academy is key to driving our AI ambition - embedding capability that scales responsibly and delivers real operational impact. It reflects how we’re scaling AI capability and embedding the right skills, behaviours and ways of thinking so we can turn AI ambition into meaningful, sustainable impact. 
 
“Microsoft Copilot is a standard catalogue item for our colleagues to be able to request, and we are working with Microsoft to develop materials for all users which will support them in using Microsoft 365 products for their everyday tasks.”
 
Corndel coaches will work closely with each apprentice throughout the programme, providing personalised support to help them balance study with their day‑to‑day roles and apply learning directly to workplace challenges.
 
Nick Fisher, Senior Client Manager, Corndel adds: “Programmes like this open up access to professional development and help employers build the skills they need for the future. We’re excited to see what this cohort unlocks, and to support Sodexo as they continue to lead with intent, not hype, when it comes to AI.”
 
Each apprentice will become an AI champion, supporting and upskilling others in adopting responsible use of AI tools and automaton, which will drive innovation, better decision making and sustainable business growth from within.
 
The apprenticeship is the latest in a wide range of learning and development opportunities offered by Sodexo UK & Ireland, which continues to invest in apprenticeships as a key lever for social mobility, skills development and internal progression. 

Contract caterers cook up double-digit growth in strong first quarter of 2026 #

Britain’s leading contract caterers have started 2026 with inflation-beating sales growth, the latest Contract Catering Tracker reveals.
 
The Tracker, which is produced by NIQ, powered by CGA intelligence, and supported by Bidfood and UKHospitality, shows sales from January to March were 10.5% ahead of the same period in 2025—more than three times the country’s rate of inflation during that period.
 
It continues momentum from a very strong 2025, in which contract caterers achieved year-growth above 8% in all four quarters. Leading groups have now increased sales year-on-year in every quarter since mid-2021, when venues were reopening after COVID-19 restrictions. Groups’ MAT growth—for sales over the last 12 months compared to the prior 12 months—now stands at 10.7%.
 
The Contract Catering Tracker shows first-quarter growth was partly driven by a 4.0% increase in the number of outlets served by Britain’s leading operators between March 2025 and March 2026. However, the majority of the increase was organic, with sales rising sharply at many of contract caterers’ sites in the private and public sectors.
 
The Contract Catering Tracker from NIQ, Bidfood and UKHospitality aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Contract catering has been a hugely impressive success story in recent years, and 16 straight quarters of year-on-year growth in a tough trading environment is a phenomenal achievement. It’s not just fractional increases but sustained above-inflation growth that reflects the quality of catering groups. High costs and fragile confidence are going to impact all businesses in the out-of-home eating and drinking sector for the foreseeable future, but demand for caterers’ services is likely to remain high.”
 
Debra Morrell, Business Development Controller for B&I at Bidfood, said: “It’s really encouraging to see the contract catering sector carry such strong momentum into 2026. Growth is coming not just from more outlets, but from genuinely stronger day‑to‑day demand across both private and public sector workplaces. As employers place greater focus on employee experience, wellbeing and value, contract caterers are stepping up with flexible, high‑quality food and service offer that give people a reason to be in the workplace. While cost pressures, labour challenges and cautious confidence haven’t gone away, the sector continues to adapt and innovate – and that resilience is helping it outperform inflation and the wider out‑of‑home market"
 
Allen Simpson, Chief Executive of UKHospitality, said: “The sales growth contract caterers continue to deliver is remarkable, particularly staying ahead of the rate of inflation. It reinforces the importance of the contract catering sector to hospitality, especially at a time when all businesses, caterers included, continue to grapple with increasing costs and regulatory challenges.”

Experience-led menus tipped to boost footfall for hospitality venues this summer #

New chef-developed summer recipes from Bidfood are helping hospitality operators turn seasonal menus into standout dining experiences, as new research reveals growing consumer demand for bold flavours, visual impact and globally inspired dishes.
Drawing on Bidfood’s 2026 food and drink trends research, the new recipe collection highlights how operators can create showstopping summer menus that balance indulgence, freshness and value at a time when consumers continue to prioritise dining out, despite financial pressures.

According to CGA’s Business Leaders Briefing, 63% of UK consumers see dining out as a fundamental part of everyday life, while 46% are keen to try the latest food trends – a figure that rises further to 66% among 18–34-year-olds.

From elevated wholefood bowls and sweet-heat flavour combinations to loaded comfort dishes, global desserts and Korean-inspired street food, the recipes have been developed to help operators respond to evolving tastes and the creation of memorable dining experiences.

Key trends shaping summer 2026 menus include:

Feel-good wholefoods - nourishing dishes full of flavour, colour and texture that feel both wholesome and indulgent.
Sweet heat flavours - combinations such as hot honey with your choice of protein that balance spice, sweetness and freshness.
Loaded indulgence - visually impactful dishes that deliver comfort, abundance and perceived value.

Globally inspired desserts - familiar favourites reimagined with international flavours and premium finishes.

Street food influences - handheld, shareable formats packed with bold global flavours, particularly Korean-inspired dishes.With 54% of consumers interested in trying unique dishes when dining out, rising to 76% among self-described foodies, the appetite and growing opportunity for operators to differentiate through creativity and theatre is essential.

Rhia Harry, Research and Insights Manager at Bidfood said: “Seasonality is crucial for operators. It challenges them to craft a unique story around food that delivers an experience that diners can’t easily recreate at home.

“We also see a natural shift as consumers palates begin to change in the summer, with more adventure and curiosity driving choice. Summer menus aren’t just about lighter plates, they’re about delivering flavour, quality and a memorable experience.

“With this in mind, we’re delighted to have developed a selection of fresh, summer recipes, inspired by Bidfood’s latest 2026 trends research, so operators can effortlessly stay ahead of the curve.”

To find out more about Bidfood’s trending summer recipes visit: https://view.bidfood.co.uk/summer-trends-2026/ or to discover the 2026 trends and original recipes that can be used all year round, visit: https://www.bidfood.co.uk/food-and-drink-trends-2026/

The Power of Choice Architecture: apetito Cuts Carbon with ‘Green Brochure’ #

Leading meals provider, apetito | Wiltshire Farm Foods has showcased how smart use of choice architecture can deliver meaningful carbon reduction of more than 500 tonnes of CO2e per year, without restricting customer choice or impacting commercial performance, following the success of its ‘Green Brochure’ initiative.

Developed in response to the fact that almost 70% of the business’ total greenhouse gas emissions are from its food, the initiative targeted one of the biggest drivers of food-related emissions: red-meat dishes, which carry significantly higher carbon footprints than meals containing white meat, fish or plant-based proteins.

Applying the principles of choice architecture, the Wiltshire Farm Foods ‘Green Brochure’ was designed to subtly encourage customers towards lower-carbon meal choices. This was achieved by adjusting product order and positioning so that red-meat based dishes were no longer at the front of the brochure and lower-emitting meals had more visual prominence, choosing fish-based and white meat-based products for ‘hero’ photography, and excluding red-meat dishes from the bundle discount offers – all without reducing choice or relying on overt sustainability messaging.

The first pilot, carried out in summer 2024 across three Wiltshire Farm Foods sites, delivered a 1.39% reduction in carbon emissions per unit, alongside an uplift in the share of white-meat meals sold, with no negative impact on sales.

Following this success, the trial was expanded in 2025 to cover 25% of the customer base. Despite taking place over the winter months, when customers traditionally favour heartier, red-meat dishes, the expanded trial delivered even stronger results, achieving a 1.52% reduction in emissions per unit and 1.87% fewer red-meat meals sold compared with control sites.

If rolled out to all customers, the initiative could deliver savings of more than 500 tonnes of CO2e annually, an extremely impressive result for the meal provider, according to Lee Sheppard, Director of Corporate Affairs, Policy and Sustainability at apetito:

“This project perfectly shows how small, evidence-based design decisions can deliver meaningful carbon reduction at scale. By applying simple behavioural science principles, we have achieved a reduction in emissions without compromising on choice for our customers, or commercial performance.
 
“Innovative initiatives like this continue to support our progress to achieving our ambitious 2030 carbon reduction targets, and our onward journey to Net Zero by 2040. This initiative also has clear potential to be applied in other meal and catering settings, where menu design plays a key role in influencing lower-carbon choices.”

Following the success of the trials, Wiltshire Farm Foods has begun a full rollout of the ‘Green Brochure’, with all customers set to receive it as standard from summer 2026.

Rising costs and rain hold down hospitality spending in April #

Britain’s leading hospitality groups saw like-for-like sales fall by 0.4% in April as consumers tightened their spending, the latest NIQ RSM Hospitality Business Tracker reveals.
 
It is the third month of negative growth out of four for the Tracker, which is produced by NIQ, powered by CGA intelligence, in association with RSM. It continues a challenging start to 2026 for managed groups, with businesses and individuals alike facing relentless pressure on costs.
 
Restaurants and pubs flat, bars sharply down

The restaurant and pub sectors were both broadly flat in April, the Tracker shows. Restaurants’ sales were 0.1% ahead of the same month in 2025—a marked downturn from March, when they achieved growth of 2.5%—while pubs’ sales fell by 0.2%.
 
This is the first negative month for pubs since the start of last year, reflecting tough comparisons with a sunny and warm April in 2025. Cooler and wetter weather left pub gardens and terraces in some parts of the country empty last month, including over the crucial Easter weekend.
 
Meanwhile the bar sector continued a long run of soft trading, with like-for-like sales dropping by 5.8% to make April the weakest month since October. Recent bar closures from operators including Revolution and Brewdog have highlighted the heavy pressure on this sector at the moment.
 
New openings not enough for real-terms growth

The NIQ RSM Hospitality Business Tracker shows some managed groups continue to cautiously expand their estates. On a total sales basis—including at venues opened in the last 12 months—sales rose by 2.8% in April. However, this is down from recent months and is below the country’s rate of inflation throughout 2026.
 
The Tracker’s breakdown of sales indicates a marginally better April for operators in London. Like-for-like sales rose by 1.9% within the M25 but fell by 1.3% further afield.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “After a tough start to 2026, hospitality groups' like-for-like growth has now been below inflation for 12 straight months. With key operating costs so high and consumers’ spending restricted yet further by the impacts of high oil prices, trading conditions won’t be getting easier anytime soon. The confidence of businesses and individuals alike is running low and pub operators in particular will be hoping for brighter weather to tempt people out and stimulate spending over the summer.”
 
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “It’s hard to ignore the growing impact that the conflict in Iran is having on UK consumer confidence, with discretionary spending increasingly constrained by higher petrol prices. There is also concern that a potential Labour leadership challenge will bring further uncertainty, which has already nudged up mortgage rates and risks sending the wrong signal to consumers. Against this backdrop, the industry is working incredibly hard just to stand still, with operators continuing to cut back on employment to manage soaring costs. The industry will be hoping that a successful summer of sport and good weather can lift spirits and drive growth in these challenging times.”

Fresh Union Celebrates Five Years of Growth, Service Excellence and Expansion at New Covent Garden Market #

Fresh Union Group is proudly celebrating its 5-year anniversary this month, marking a remarkable journey from a startup launched during the COVID-19 pandemic to one of the fastest-growing businesses at New Covent Garden Market.

Founded in May 2021 during one of the most challenging periods for hospitality and food supply chains, Fresh Union was built with a clear vision: to modernise and strengthen food distribution for the UK hospitality sector through reliability, service and strong sourcing relationships.

Today, the group has grown into a 70-employee food business operating across fresh produce, frozen foods, dairy, dry goods, and prepared ingredients, supplying restaurants and hospitality operators across London, the M25, Brighton, Cambridge and Birmingham.
Over the past five years, Fresh Union has evolved into a diversified group spanning wholesale, importation, food preparation and distribution. Alongside its fresh produce operations, the company has expanded its private-label portfolio with brands including Attila Reserve frozen fruit and vegetables, Avoluscious avocado chunky pulp, FU Juices cold-pressed juices and Shimnai rice products for the hospitality sector.

The company has also strengthened its international sourcing network, working closely with growers across mainland Italy and Sicily while continuing to explore sourcing opportunities globally to improve freshness, consistency and supply chain efficiency.

“Our growth has always been built on relationships,” said Oscar Gomes, Co-Founder of Fresh Union Group. “From day one, we focused on supporting chefs and operators during some of the most difficult moments for hospitality. The growth we’ve achieved reflects the trust our customers place in us every single day.”

“Our ambition has always been to combine strong sourcing relationships with exceptional service,” added Gomes. “By working directly with growers and developing our own brands, we can offer customers greater consistency, quality and reliability.”

Fresh Union has also invested heavily in infrastructure, logistics and technology to support its rapid expansion. Two years ago, the company expanded into a four-arch warehouse facility at New Covent Garden Market and launched an online ordering platform supported by 24-hour customer service and emergency delivery capabilities across London.

“We’ve built the business with long-term sustainability in mind,” said Robert Murchison, Co-Founder of Fresh Union Group. “Every investment we’ve made in logistics, technology and infrastructure has been focused on creating a more reliable and scalable business for both our customers and our team.”

“Our customers operate in a fast-paced environment where flexibility matters,” added Murchison. “Whether it’s an urgent delivery or overnight support, we’ve built the business around being available whenever our customers need us.”

The business has also recently unveiled its new pink branded delivery van fleet, now becoming a recognisable presence across London’s hospitality scene.

Fresh Union’s customer-first approach has helped the company build long-standing partnerships with some of London’s most recognised hospitality brands.
 
“Happy 5th Birthday and thank you for all you do for my team and The Salad Project.

Fresh Union have been one of our most trusted partners for five years, and they remain the benchmark for what a great produce supplier looks like. Across 12 London sites, consistent quality isn't a nice-to-have - it's everything. Fresh Union deliver on that every single day, but what really sets them apart is how they show up when it matters: responsive, flexible, and genuinely invested in making our operation work. In fresh produce, things move fast and margins are tight. Having a supplier, you can rely on without having to think twice is invaluable. We wouldn't be where we are without them, and as Product Director, I wouldn't be where I am without Oscar”, said Clementine Haxby, Director of Product at The Salad Project.

“We have worked with Fresh Union since the day that the company started. What stands Fresh Union apart from the other suppliers in the market is the level of care and customer service you get, said Nick Goldstein, Co-Founder of SushiDog. You feel like you are working with a partner rather than just another supplier that is trying to take your money. Whenever there’s an issue or something goes wrong, they always work with us to find a solution and support our business. They have always been our trusted partner!”

“Working with Fresh Union has genuinely been a breath of fresh air in an industry where consistency, communication and trust mean everything. The produce quality has always been excellent, but what really separates you guys is the professionalism and care behind the service. Nothing ever feels like too much trouble and that attitude doesn’t go unnoticed. It’s rare to find suppliers who combine quality produce with such a strong level of service and genuinely good people behind the scenes”, said Henry Omereye, Chef Patron at Riding House Café.

"We have been sourcing our vegetables from Fresh Union since Day 1, and they have been an integral part of our journey over the past five years. The quality of their produce is consistently exceptional, but it is their reliability and outstanding customer service that truly sets them apart. Happy 5th Anniversary to a fantastic team - we look forward to many more years of working together!”, said Fadi Chafi, Managing Director at Remedy Kitchen.

As Fresh Union enters its next chapter, the group plans to continue investing in logistics, sourcing, technology and customer experience while expanding its reach across the UK food sector.

“Our journey is only beginning,” added Murchison. “We’re proud of what we’ve built in five years, but even more excited about what comes next.” 

Henry Stephenson wins top award at the LET Forum #

Stephensons is also Group Distributor of the Year as awards dinner raises £1590 for charity

Henry Stephenson won the Donald Bird award for his outstanding contribution to the light equipment and tableware sector. His achievement was announced at FEA’s awards dinner during the LET Forum. Nor was this his first trip to the podium on the evening – Stephensons also won the Group Distributor of the Year award, just beating runner up Hugh Jordan.

Meanwhile Waltons and Company won Independent Distributor of the Year, with Kitchequip and WV Howe also shortlisted, and Emma Barker from Brakes Catering Equipment was named Sales Professional of the Year, ahead of Marco Muraro from Stephensons and Kitchequip’s Andy Smart.

FEA ran a charity raffle on behalf of Hospitality Action during the awards dinner, raising £1,590 on the night.

Greg Archer MBE, chair of FEA’s education and training committee, presented the Donald Bird award.  He commented on Henry’s passion for the business – he represents the fifth generation of the family to be involved, taking over as managing director from his father in 2009, and he is helped by a loyal and supportive team.  Greg said, “Henry is someone who understands the market and is willing to embrace new trends and new ways of working. We thank him for his support.”

Henry said he was “absolutely delighted” to receive the award. He added that he has fond memories of Donald Bird coming to Stephensons to talk to his late father and encourage him to send delegates to the LET Forum. “I’m sure Donald would be overjoyed to see us here in force at this year’s event,” he added.

As Sales Professional of the Year Emma won a prestigious trophy, a free place on FEA’s CFSP course, and £500. Making the award, Greg commented, “Emma was commended particularly for her proactive sales drive, for working harmoniously with suppliers, and for being a consummate professional.”

The chair of FEA’s LET product group, Paula Sherlock, presented the two distributor awards, both of which are voted for by the association’s members. She said, “These awards recognise those distributors who have done the most to support and promote sales of light equipment and tableware.” While Stephensons won the Group award, which is for companies with more than 50 employees, a delighted Andy Flack, area sales manager for Waltons and Company, accepted the Independent Distributor of the Year award on behalf of the company. 

The LET Forum awards dinner took place on Tuesday 19th May, at the Oxford Belfry Hotel.
 
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 

Bestway returns to launch the World Cup 2026 campaign to drive tournament sales following +44% EURO success #

Bestway Wholesale has unveiled its World Cup 2026 national activation, a large-scale omnichannel campaign designed to help independent retailers maximise sales and drive footfall across key match-day categories during one of the most commercially significant global sporting events of the year. 

Building on the strong performance of Bestway’s EURO 2024 campaign, which delivered an average +44% sales uplift for participating brands, the World Cup 2026 programme introduces an even more impactful activation designed to drive retailer engagement and maximise incremental sales across key match-day categories.

Running across 60+ depots nationwide from Friday 22 May to Thursday 16 July 2026, the campaign will support more than 100,000 independent retailers, combining in-depot theatre, digital communications and targeted trade media engagement to help retailers capitalise on heightened consumer demand throughout the tournament leveraging Bestway’s national scale and coordinated execution to deliver consistent impact across the network.

Timed to align with key match moments across the tournament calendar, the activation has been developed to help retailers capture the significant uplift traditionally seen in food and drink sales during major football competitions and convert these moments into higher spend per visit through targeted promotions and multibuy mechanics.”

The FIFA World Cup is widely recognised as one of the most powerful trading moments for the convenience channel, with previous tournaments generating over £1 billion in UK food and drink sales*. Bestway’s 2026 campaign has been specifically designed to ensure independent retailers are well positioned to capture this demand through structured promotional support, strong supplier participation and clear, commercially-led in-depot activation.

At the heart of the campaign is the ‘Bestway Stadium’ concept, with depots transformed into full-scale football environments…, creating a dynamic retail theatre designed to drive visibility and sales  at the “centre pitch”.

Retailers entering depots will experience immersive football-themed installations including pitch-side hero zones, stadium-inspired displays and tunnel-style brand activations, creating an energetic environment that mirrors the excitement of match day.

These high-impact visual displays will showcase leading brands and promotional mechanics across key food and drink categories associated with tournament viewing occasions, helping retailers quickly identify strong promotional opportunities and maximise sales during peak demand periods.

Soft drinks, crisps & snacks, confectionery and licensed products were among Bestway’s strongest-performing categories during previous football-led trading periods, underlining the scale of shopper demand around key match-day occasions. This year’s campaign will feature strong supplier participation across these core categories, with headline multi-buy deals on Glacéau Smartwater and Powerade, alongside compelling promotional activity across leading energy drink brands including Monster and Red Bull.

Licensed offers will also play a key role, with deals from major brands including Peroni from Asahi, helping retailers build highly relevant match-day missions across beer, soft drinks, snacks and confectionery. Featured supplier brands will benefit from prominent positioning within Bestway’s high-impact in-depot theatre, ensuring strong visibility at the point of purchase while helping retailers drive linked purchases and basket spend throughout the tournament.

By recreating the atmosphere and anticipation of live football within depot environments, the activation aims to drive stronger engagement with featured ranges, elevate brand visibility and encourage retailers to push key categories that perform strongly during major sporting events.

Kenton Burchell, Group Trading Director at Bestway Wholesale, said:
“Major sporting tournaments like the FIFA World Cup create significant trading opportunities for independent retailers, particularly across key food and drink categories linked to match-day occasions.
Our World Cup 2026 activation has been designed to provide retailers with a clear, structured platform to capture this demand. By combining captivating in-depot theatre with strong promotional mechanics and coordinated digital communications, we are creating an environment that encourages engagement, drives visibility for supplier brands and ultimately helps retailers maximise sales throughout the tournament.

Building on the strong results we delivered during EURO 2024, where participating brands saw an average uplift of 44%, this year’s campaign will once again provide retailers with the tools, pricing and promotional support they need to make the most of one of the biggest trading moments of the year.”

Bestway Wholesale continues to lead the market in delivering commercially large-scale nationwide seasonal activations that combine strong supplier collaboration and impactful retail theatre, reinforcing its commitment to helping independent retailers capitalise on key trading events throughout the year.

* Source: Talking Retail https://www.talkingretail.com/news/industry-news/retail-sales-expected-to-reach-1-6bn-during-world-cup-10-11-2022/

Foodbuy Group welcomes Lawrence Harvey as Chief Operating Officer UK&I #

Foodbuy Group has announced the appointment of Lawrence Harvey as Chief Operating Officer UK&I, as the business continues to strengthen its leadership team and expand its operations across hospitality, leisure, health and education.

In this role, Lawrence will lead Foodbuy’s Group Purchasing Organisation (GPO) businesses, supporting more than 15,000 client sites nationwide. He will be responsible for driving operational performance, strengthening client partnerships and delivering long-term value for members and clients.

Foodbuy manages over £2.6 billion in managed spend, supporting clients across food, beverage and non-food categories. Its offer includes culinary expertise through Foodbuy Culinary Solutions, supporting menu development and chef development programmes, alongside its digital platforms delivered through Foodbuy Technology Solutions. These include Freshmarkets, enabling streamlined procurement and ordering, and CaterCloud, providing recipe and allergen management solutions to support operational efficiency and compliance across its member base.

Lawrence brings extensive leadership experience across retail, financial services and hospitality, with previous senior roles at Aldi, Tesco, Barclays and Pizza Express. He has a strong track record of leading large-scale operational transformation and delivering performance improvement across complex, multi-site organisations.

Alex Demetriou, CEO of Foodbuy UK & Ireland, said:
“We are absolutely delighted to welcome Lawrence to Foodbuy. He brings significant experience of driving operational transformation at scale, which will be instrumental as we continue to grow our GPO business and enhance the value we deliver to our clients through improved efficiency and commercial performance.”

Lawrence Harvey said:
“I’m delighted to be joining Foodbuy at such an exciting stage of its growth. I look forward to working with the team and brilliant colleagues to build on the strong foundations in place and to continue delivering operational excellence and value for our members and clients.”

Kraft Heinz Away From Home launches future proof 1L sauce range designed to support busy UK kitchens #

Kraft Heinz Away From Home (AFH) has officially launched its new 1L professional sauce range, a redesigned format created in response to the increasing operational pressures facing today’s kitchens.
 
Designed to deliver greater control, less waste and improved sustainability during service, the new format marks the latest step in Heinz’s continued investment in operator-focused innovation, combining decades of sauce expertise with direct chef insight.
 
Building on extensive chef insight, the new 1L range represents a major evolution of Heinz’s much-loved professional sauce formats. 87% of chefs state that repetitive kitchen actions must be as smooth and effortless as possible**, while a further 87% highlight waste, whether time, product or packaging, as a significant operational challenge**.
 
These pressures have directly shaped Heinz’s latest innovation, as part of its ongoing commitment to developing formats that better support the realities of modern kitchens. In response, Kraft Heinz AFH set out to rethink what a professional sauce bottle should deliver. Developed over six years, the new format reflects the scale of that ambition, combining long-term product innovation with continuous input from chefs and operators.
 
The result is a taller, slimmer 1L bottle designed for high-frequency use. Developed through operator testing, the new format improves grip and one-handed control, allowing for more precise application while helping reduce strain during service.
 
A newly engineered nozzle provides greater flexibility of application, while the distinctive swan neck design removes internal shoulders, allowing sauce to flow naturally towards the cap as the bottle empties. This significantly reduces residual product compared to many alternative formats in the market, enabling operators to use more of what they buy before disposal.
 
The new Heinz 1L bottle requires significantly less pressure to dispense, needing just 19N of squeeze force compared to up to 57N in other bottles, when delivering the same 15g sauce output. This means consistent output with less effort and supports both efficiency and comfort during busy shifts.
 
Sustainability has also been central to the redesign. The new mono-material PET bottle is fully recyclable and made from 30% recycled plastic. By removing silicone valves and eliminating coloured sleeves, the simplified construction streamlines recycling and supports back-of-house sustainability goals. The clear bottle also allows operators to easily monitor sauce levels for faster, more precise service.
 
Tom Franklin, UK & Ireland Heinz Away From Home Director, said: “We know that every detail matters for our operators. That’s why we’ve taken the time to get this right. Developed over several years, the new 1L range is a direct reflection of our commitment to operators. We listened, we tested, and we’ve delivered a format that genuinely works harder in busy environments. This isn’t just a new bottle. It’s a smarter, more efficient solution designed to support chefs every single day.”
 
The new 1L range is available now in Seriously Good Mayonnaise, Classic Barbecue Sauce, Classic Burger Sauce, Firecracker Sauce, Sweet Chilli Sauce, Smokey Baconnaise Sauce and Yellow Mustard.
 
Further additions, including Heinz Sticky Korean Barbecue Sauce, Truffle Mayonnaise and Tomato Ketchup, will join the line-up later in 2026, expanding the versatility of the format across menus and cuisines.
 
Lawrence Ager, Kraft Heinz Culinary Sales Manager, said: “In professional kitchens, precision and consistency are everything. The improved control in this new bottle allows chefs to plate with accuracy, even during high-pressure service. It’s comfortable in hand and responsive to use, helping chefs maintain consistency from the first plate to the last.”

The range has also received endorsement from the Craft Guild of Chefs following independent evaluation by Guild members*. Across testing, chefs ranked all flavours in the 1L range highly for overall suitability in professional kitchens, awarding the flavour range an average score of 9 out of 10.
 
Andrew Green of the Craft Guild of Chefs commented: “The new 1L bottle offers excellent control and the redesigned nozzle allows sauces to dispense cleanly with no mess around the top. For professional kitchens, the larger format makes a real difference, giving chefs better control during service while also supporting more accurate costing.”
 
Participating chefs also highlighted the bottle’s ergonomic design and presentation, noting that the format is easy to grip, simple to keep clean and well suited to both back-of-house service and front-of-house display. When asked to compare the new format with the previous 875ml bottle, all Guild testers agreed that the 1L bottle is a better format designed to better support chefs and operators in busy kitchens.
 
Chris Mapp, Owner of The Tickled Trout in Barlow, said: “You can tell this has been designed with chefs in mind. Heinz has a strong track record of innovation, and this feels like one of their best yet. It gives you real control during service, but just as importantly, it helps reduce waste and manage costs more effectively. That’s a win in any kitchen.”
 
To support operators in trialling the new design, Kraft Heinz Away From Home is inviting chefs to experience the difference first-hand.

* Craft Guild of Chefs product testing of Heinz 1L range, March 2026.  

** Source: VYPR Survey – 116 respondents
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One Retail Launches Taco Bell in Birmingham New Street Station #

One Retail, the specialist retail sector of Compass Group UK & Ireland, has opened Taco Bell’s first railway station location in Birmingham New Street, on 27 May. 
 
The globally recognised Mexican-inspired quick-service restaurant is located at the station’s main entrance directly opposite the Bull Ring shopping centre. It will welcome guests daily between 11am to 11pm and stay open until midnight Thursday – Saturday.
 
This opening marks a milestone for One Retail, as they launch their partnership with Taco Bell and build momentum across operations within travel hubs, such as UK train stations.
 
Andy Jones, MD – One Retail commented: “We are really excited to announce this partnership to launch the iconic Taco Bell brand within Birmingham New Street station. This further widens the trusted brand partners we work with and expands our presence in the travel market.”
 
“Taco Bell’s opening in Birmingham New Street marks another exciting step forward in our rapid expansion across the UK and Ireland,” said Keyur Patel, Market Leader, Taco Bell UK & Ireland. “We’re proud to expand Taco Bell’s footprint and bring our bold flavours and iconic products to new consumers.”
 
Hamish Kiernan, Commercial Property Director, Network Rail “As Taco Bell opens its first railway station restaurant with us, it’s a great moment to reflect on how far we have come with our food and beverage offering. Our stations offer customers convenience, speed and quality, while our brands gain great footfall and fantastic growth prospects. Flagship brands like Taco Bell are seizing this opportunity and they join an already impressive line-up at Birmingham New Street”.
 
To celebrate the big opening, Taco Bell will be offering a free Crunchy Taco to the first 100 customers, plus the chance to spin the prize wheel to win some exclusive merch.  
 
Guests can sign up for Taco Bell Rewards through the app, where new members receive a complimentary Crunchy Taco. Members earn points that can be redeemed for free menu items and rewards, plus exclusive access to exclusive offers and early releases. Fans can also skip the line by placing orders through the app before arriving at the store.
 
Taco Bell, which is based in Irvine, California, operates more than 8,700 restaurants worldwide. Known for its craveable and bold Mexican-inspired flavours, Taco Bell’s menu offers a variety of delicious products and unique tastes. Consumer favourites include the famous Crunchy Taco as well as Burritos, Quesadillas, Nachos, and the iconic Crunchwrap Supreme™.
 
Birmingham New Street is the UK’s busiest station outside London, welcoming over 54m passengers every year, serving as a major national rail hub connecting destinations across England, Wales and Scotland.