Members’ News

June 2026

Compass Served Six Awards at the Craft Guild of Chefs Awards #

Compass Group UK & Ireland is celebrating its impressive six award wins, from the prestigious Craft Guild of Chefs Awards 2026 - held in London on 10th June.
 
Organised by the UK’s leading professional chef association, the Craft Guild of Chefs Awards celebrates excellence in culinary achievement, showcasing exceptional talent across the UK’s chef industry and recognising individuals at every stage of their careers.
 
The Compass winners were:
 
Apprentice Chef Award: Nikoletta Theofylaktidou – Restaurant Associates Group
Since joining Restaurant Associates Group in 2023 Nikoletta has demonstrated exceptional drive and ambition, progressing from sous chef to senior sous chef. Her journey reflects her natural talent and her strong commitment to continuous development. She has been a finalist in the Roux Scholarship 2025 and recently won an Acorn Award. Nikoletta is a Burnt Chef Ambassador, supported Westminster Kingsway College (Capital City College) during the relaunch of its training restaurant facility, is committed to mentoring and is working towards becoming a Springboard Ambassador to inspire future talent. This is the third year running that a Compass colleague has taken this award.
 
Banqueting & Event Chef: Miles Greenaway – Rocket Food
Miles is culinary director at Rocket Food – making an extraordinary impact within just six months of joining the business in April 2025. He leads from the front delivering high profile events, strengthening culinary partnerships and reshaping key areas of the business. One of his standout achievements has been overseeing events at Royal Academy of Arts summer Exhibition and delivering a staggering 119 events in six months. In addition to his day job, he supports the charity Ace of Clubs, leading a team of chefs during a fundraising dinner.
 
Contract Catering Chef Award: Darren Passmore – Eurest UK
As culinary lead at Eurest, Darren was acknowledged for delivering excellence across large scale catering operations, while inspiring those around him. Throughout 2025, Darren led a series of major culinary mobilisations, consistently achieving strong results and delivering increased footfall. A strong advocate of sustainability he champions a plant-forward approach and seasonal British ingredients. Outside of work he supports Learn and Thrive - a charity working with people with additional needs, to make food and the catering environment inclusive to all.
 
Culinary Hero Award: Robert Kennedy – Chartwells
Over two decades Rob has consistently used his culinary expertise, time and energy to support a wide range of charitable causes across the UK. His approach to charity is driven by a genuine belief on the power of food to make a positive impact. This dedication is brought to life by his work with the Ups and Downs charity – he initially raised £2,000 for them by being an auction prize and offering to cook dinner for the winning bidder. He then went onto to raise over £50,000 through years of dinners and events and has now increased his fundraising target to a massive £100,000. Alongside this he has supported other charities such as Cancer Research, Help for Heroes and KidsOut, to name just a few.
 
Sustainability Excellence Award – Large Operator: Eurest UK
Eurest was recognised for its sector-leading innovation in tackling food waste by combining data-led insight with chef creativity, to get results. Using detailed dashboard analytics, the business identified its most wasted ingredients and empowered chefs, nutritionists and innovation teams to develop recipes that reimagine leftovers into something that customers love. Key innovations include bacon tortillas and brioche-style buns created from leftover chips.  
 
Young Chef Award: Tom Brassington – Restaurant Associates Group
Over the past two years as a student, Tom has demonstrated exceptional technical ability, professionalism and personal drive. He has achieved remarkable competitive success, including winning Nestlé Toque d’Or Professional 2025, being part of the winning Loughborough College team at Quest Asia 2025, and reaching the final of the Young Restaurant Team of the Year 2025. He is dedicated to continuous improvement – supporting the Junior Chef Academy to help others, he has also embarked on education trips to Italy and Japan and has gained fine dining experience alongside respected chefs.  
 
Rob Kennedy said: “This award is really special, because it’s voted for and to know that my peers have nominated and then voted for me is an amazing achievement. I absolutely love being able to use my experience and skills to support charities, it’s so rewarding and I believe food and events bring people together. Thank you to everyone who voted, I am feeling extremely humbled.”
 
Nick Vadis, Culinary Director, Compass Group UK & Ireland said: “This is such a fantastic achievement, and a real testament to the skill, passion and dedication across our teams. We’re so proud of all these winners - who have shown exceptional talent, leadership and creativity, as well as a commitment to excellence that makes them stand out in their field. The Craft Guild of Chef Awards are sought after accolades and it was wonderful to see our chefs rightly recognised. A huge congratulations to all of our winners and finalists.”
 
Mark Reynolds, Craft Guild of Chefs National Chairman and Levy Regional Executive Chef: “The night was a celebration of excellence, resilience and creativity and the people who continue to shape the future of our industry. It was truly wonderful to see so many talented people gathered in one room to celebrate. Congratulations to all the winners.” 

Oliehoorn expands foodservice range with texture-led Crispy Chili Mayo designed to boost margins #

Dutch family-owned sauce specialist Oliehoorn has unveiled its latest foodservice innovation, Crispy Chili Mayo, a creamy mayonnaise infused with vibrant chilli heat and crunchy chilli flakes, designed specifically to help hospitality operators elevate menus with minimal operational complexity.

Available now to the UK foodservice market in a 900ml squeeze bottle, Crispy Chili Mayo responds to growing consumer demand for bolder flavours and texture-led eating experiences, while offering operators an easy way to premiumise existing dishes and drive incremental spend.

As the first sauce manufacturer in the Netherlands to achieve B Corp certification, Oliehoorn continues to combine flavour innovation with a long-term commitment to people, planet and responsible business practices.

The versatile mayo transforms familiar favourites into higher-value menu propositions without additional kitchen labour.

"Consumers increasingly expect more from condiments than simply being a finishing touch", said Arjan Dijk, CEO at Oliehoorn.
"They're looking for flavour experiences that feel exciting, indulgent and worth paying extra for. And our Crispy Chili Mayo delivers exactly that: bringing heat, crunch and personality to the plate in a format that's easy for busy kitchens to implement."

Built for modern foodservice
The Crispy Chili Mayo has been developed with operational ease in mind, helping chefs and operators create standout menu moments without introducing new preparation steps.

Key benefits include:
• Premium flavour profile combining creamy mayonnaise with a vibrant chilli kick.
• Crunchy chilli flakes that add texture as well as taste.
• Versatile application across many dishes.
• Simple implementation requiring no additional kitchen training.
• Opportunities for menu premiumisation and paid-for sauce upgrades.
• Convenient 900ml squeeze bottle format designed for back-of-house efficiency and consistency.

The opportunity behind the heat & crunch
Texture is becoming an increasingly important driver of consumer satisfaction, particularly among younger diners seeking memorable food experiences worthy of social sharing.

The appetite for heat is also showing no signs of slowing down. Research from Rubix Foods found that 78% of Gen Z consumers say they either like or love spicy foods and flavours, while 66% are more likely to purchase a menu item if it is described as spicy.

Meanwhile, Deliverect's latest Gen Z dining study revealed that 73% of Gen Z consider themselves "foodies", with many actively seeking out new and exciting eating experiences.

At the same time, condiments are becoming a premiumisation opportunity in their own right. Nearly half (49%) of consumers say they are more adventurous with sauces than they used to be, rising to 72% among 25–34-year-olds. For operators, this presents a simple opportunity to refresh menus and command a premium using finishing touches that create perceived value and encourage paid-for upgrades.

Rather than reinventing entire menus, Crispy Chili Mayo enables businesses to upgrade dishes already loved by guests.

Suggested menu applications include:
• Loaded fries finished with a crispy chilli drizzle.
• Fried chicken burgers with added crunch and heat.
• Pizza crust dipping accompaniment.
• Street food-inspired sharing platters.
• Wraps and sandwiches requiring a premium flavour twist.
• Signature house specials and limited-time offers.

Made by “Saucologists”
Oliehoorn has been crafting sauces for more than four decades and today produces over 23 million litres annually from its Dutch facilities.

Known for combining quality ingredients with practical foodservice solutions, the family-owned business continues to invest in innovation that supports operators in driving guest satisfaction and profitability.

"We developed Crispy Chili Mayo because we saw a clear gap between trend-led flavour innovation and operational reality," added Dijk.
"Operators don't necessarily need more complexity. They need products that work harder, helping them stand out, increase perceived value and delight guests with minimal effort."

Availability
Crispy Chili Mayo is available now through selected UK foodservice wholesalers. Operators interested in sampling the product or discussing distribution opportunities can contact the Oliehoorn team directly. For further information, samples or trade enquiries, visit https://oliehoorn.nl/en/uk-sampling/ or contact the UK team.

Nestlé Professional® crowns 2026 Toque d’Or champions #

Nestlé Professional has revealed the winners of the 38th edition of its prestigious hospitality competition, Toque d’Or®, following an inspiring Grand Finals Week. 

Nathan Derek Short from City of Glasgow College has been crowned back-of-house (BOH) champion and Declan Sloan from Ayrshire College from has taken the front-of-house (FOH) title. The winners were announced at a celebratory awards lunch at Church House, London.  

Each winning college received an additional £1,000 in prize funding, awarded through the Savoy Educational Trust’s wider £21,200 grant. Shared across all colleges that participated in this year’s National Heats and Grand Finals, the grant will support catering education and help nurture the next generation of hospitality talent. 

This year also saw the return of the Nestlé Professional Green Spatula Award, launched in partnership with The World Association of Chefs’ Societies (Worldchefs), recognising finalists who demonstrated exceptional commitment to sustainability and environmentally responsible hospitality practices. Lewis Mclemen from Loughborough College received the BOH award, while Joshua Trott from Loughborough College was awarded the FOH accolade. 

Mentored by a distinguished panel of judges, spearheaded by renowned chef Sally Abé and hospitality expert Andy Downton, the final 12 showcased their creativity, technical skills and passion across four days of immersive industry challenges. Designed to reflect the realities and future of hospitality, Grand Finals Week, which took place from 11 - 14 May, focused on sustainability, English provenance, innovation and guest experience. 

The week began at Lyndon Estate, farmed by the Conant Farming Company, where finalists explored regenerative agriculture, food provenance and sustainability-focused hospitality practices. Set within the estate’s events venue, Picks Barn, competitors worked in BOH and FOH pairs to prepare and serve a seasonal two-course lunch, demonstrating their understanding of sustainable sourcing, wine pairing and guest engagement. 

The following day, competitors stepped into live events hospitality during a challenge hosted at The O2 in partnership with Levy UK and Bubble CiTea. BOH finalists created both venison and plant-based dishes, while FOH competitors developed and presented innovative drinks menus inspired by Bubble CiTea products, incorporating ingredients including Carnation, Nescafé and Maggi. The challenge also gave students direct insight into large-scale venue hospitality through masterclasses and career talks from industry professionals. 

Wednesday’s challenge took finalists to Electric Shuffle London Bridge, hosted in partnership with Red Engine, where competitors were pushed to demonstrate creativity, commercial thinking and innovation. FOH finalists crafted two signature cocktails and an original mocktail, including one drink featuring Nescafé Espresso Concentrate. Meanwhile, BOH competitors tackled two high-energy culinary briefs: creating an innovative pizza dough dish suitable for the Flight Club or Electric Shuffle concept, followed by a loaded fries dish designed to test creativity, flavour and commercial appeal. 

The final event was the prestigious Fine Dining Challenge at Jamie Oliver’s Cookery School. Working in BOH and FOH pairs, finalists delivered a three-course modern British menu alongside carefully selected sustainable English wines, with competitors also challenged to replicate a dessert from Sally Abé’s own recipe. The menu was served in a fine dining restaurant setting to a room of industry experts, including Steve Munkley, vice president of the Craft Guild of Chefs, Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, Gary Schofield, industry manager for hospitality & catering at City & Guilds, and Graeme Colley, associate director of catering & events at King’s College London. 

BOH competitors were challenged to communicate the sustainability credentials behind their ingredient choices, while FOH finalists presented their wine pairings and shared ideas for improving sustainability across hospitality businesses, colleges and local communities. Judges assessed culinary execution, beverage knowledge, teamwork and the overall guest experience delivered by each team. 

The judging panel, led by Sally Abé and Andy Downton, featured leading hospitality professionals, including chef Kate Austen and 2025 Toque d’Or winners Tom Brassington and Katie Blundell, alongside guest judges representing Toque d’Or’s partners. Throughout the week, finalists gained invaluable mentoring and insight from hospitality leaders while experiencing the breadth of opportunities available across the sector. 

Partners who provided challenges, learning experiences and industry expertise throughout this year’s competition included Lyndon Estate, Picks Barn and The Conant Farming Company, The O2, Levy UK, Bubble CiTea, Red Engine, Electric Shuffle and Jamie Oliver Cookery School, alongside a range of hospitality operators and suppliers committed to supporting the next generation of talent. 

Sally Abé, chef and owner of Teal by Sally Abé, Hackney said: “Spending time with the Toque d’Or finalists this year left me feeling genuinely optimistic about the future of hospitality. The standard was exceptionally high, but what impressed me most was their curiosity, resilience and willingness to push themselves outside their comfort zones. Programmes like Toque d’Or are so important because they give young people real world experience, build confidence and showcase the incredible opportunities our industry can offer. It was a privilege to play a small part in their journey. 

Andy Downton, owner & founder, Burnt Chocolate Consultancy said: “It has been a real privilege to be part of Toque d’Or 2026 and to witness the passion, professionalism and dedication shown by every competitor throughout the competition. 

Seeing the growth from the Semi-Finals to the Grand Finals was truly inspiring. The confidence, skill and maturity displayed by the competitors reflected their commitment to learning, developing and embracing every challenge. 

Choosing a winner was incredibly difficult, as the standard was exceptionally high throughout. Every finalist should be immensely proud of their achievements. 

After seeing the talent on display, I can say with confidence that the future of the hospitality industry is in very good hands. I would like to congratulate all the competitors, wish them every success for the future, and say how much I look forward to watching their careers continue to grow.” 

Lorenzo Viganò, managing director of Nestlé Professional UK&I, said: “Toque d’Or is about far more than competition. It’s about giving young people the confidence, experience and industry insight to thrive in hospitality careers. Throughout Grand Finals Week, this year’s competitors showed remarkable professionalism, creativity and determination, while embracing the challenges and opportunities shaping the future of our industry. 

“It’s incredibly rewarding to see how much the finalists grow over the course of the competition, and we’re proud to work alongside our partners to help nurture the next generation of hospitality talent. Congratulations to all this year’s finalists and, of course, to our two outstanding winners.” 

Suneet Sachdeva, CEO of Bubble CiTea said: "It was an honour and privilege to take part in the Nestle Professional Toque d’Or Grand Finals. Being able to support and engage with the next generation of hospitality professionals is something we value deeply. I started Bubble CiTea at a similar age to many of the competitors, so I feel a real connection to their journey. We were genuinely inspired by the talent, passion and creativity shown by all the finalists and I believe they all have such a very bright future ahead." 

BOH winner: Nathan Derek Short, City of Glasgow College: “I didn’t expect it at all – I’m just incredibly happy to have won. Cooking is something I’m really passionate about, and this experience has given me the chance to explore different styles of cheffing and food cultures – there’s so much out there to learn. Hospitality means everything to me, and I chose this career to see how far I could go. I’d like to thank my lecturers, my friends, my family and everyone who has supported and taught me along the way. This is such an amazing moment.” 

FOH winner: Declan Sloan, Ayrshire College: “Winning FOH means a huge amount to me. From the Heats through to the Finals, the whole experience has been incredible and has given me a really clear sense of the path I want to take in hospitality. I always hoped for the best, but to come away with the win is something I’m really proud of. It’s been an amazing journey and one I’ll never forget.” 

This July, the 2026 Toque d’Or champions will embark on a culinary trip across Scandinavia, visiting Denmark, Sweden and Norway. The winners will immerse themselves in some of the world’s most forward-thinking food destinations, exploring innovative hospitality concepts, sustainable gastronomy and regional culinary traditions. 

For more information on Nestlé Professional Toque d’Or 2026, please visit: Toque d’Or® Hospitality Competition | Nestlé Professional. 

Clawson Farms Supports British Culinary Championships 2026 #

In line with their mission to champion the heritage and versatility of Stilton® and a strong desire to support the next generation of culinary talent, Clawson Farms were recently proud sponsors of the Craft Guild of Chefs British Culinary Challenge 2026.

A popular annual event, the British Culinary Championships is seen as a valuable platform for all chefs, especially for student chefs wanting to get their first taste of competition experience.

This year, the Salon competitions were held on 27th and 28th May at Central Bedfordshire College, Dunstable, and comprised of categories including Salon Display, Live Hot, Live Cold and Restaurant Service.

Students took on the Clawson Farms Challenge – a 30 minute competition to promote creativity and innovation while showcasing Stilton as the hero ingredient. The talented competitors from Liverpool Community College, Hull College and Bedfordshire College displayed fantastic culinary skills to produce an impressive selection of dishes.

Sian Sweeney, Senior Brand Manager, Clawson Farms; “We enjoy working with colleges and student chefs as it always a pleasant surprise to see such creativity from them when tasked to use Stilton as a hero ingredient, especially when in some cases, they’ve never even tried it before! To see how they incorporate Stilton’s individual flavours into their dishes is truly inspiring.”

Andrew Green, CEO, Craft Guild of Chefs; “It is always so pleasing to watch the next generation of young Chefs in competitions such as the British Culinary Championships, where they can learn from each other, but at the same time enjoy friendly rivalry. It was so good to have a new sponsor in Clawson Farms, getting involved and allowing competitors the chance to showcase the King of British Cheeses – Stilton®. Having a different class to enter is motivating for competitors and always adds to the excitement.”

On the day, Yu-Jung Lin of Liverpool Community College and Charlie Chappell of Hull College were awarded Certificates of Merit, while Jack Fountain of Bedfordshire College and Dylan McCardle also of Liverpool Community College were both awarded Bronze medals.

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

Sodexo’s inclusive workplace efforts recognised for third year in Times Top 50 for Gender Equality #

Sodexo UK & Ireland has been recognised as one of The Times Top 50 Employers for Gender Equality for the third consecutive year, underlining its sustained commitment to creating a more inclusive and equitable workplace.
 
The Times Top 50 Employers for Gender Equality is the UK’s most highly profiled and well-established listing of employers taking action to create workplaces where everyone, regardless of their gender, can thrive. The process is designed and assessed by Business in the Community and promoted by The Times.
 
The annual awards process recognises employers that are embedding gender equality into all levels of their organisations, and it reflects the continued commitment of leading employers to drive meaningful change. It continues to set the benchmark for responsible business practice, celebrating organisations that are not only making progress within their own workplaces but also helping to drive wider change across sectors.
 
This year’s recognition reflects Sodexo’s continued focus on using enhanced data and insight to drive accountability and improve outcomes for its employees across the business.
 
Jean Renton, CEO Sodexo UK & Ireland said: "Creating opportunities for everyone to succeed is fundamental to who we are at Sodexo. Being recognised in The Times Top 50 for a third consecutive year reflects the progress we are making to build a more inclusive workplace, with women now representing 45% of our UK & Ireland senior leadership team and 36% of our operational leadership roles.
 
“While we are proud of this progress, we know there is more to do. We remain committed to removing barriers, widening opportunities and ensuring every colleague has the chance to thrive.
 
“Diverse and inclusive teams bring different perspectives, stronger ideas and better decision-making, helping us drive growth, deliver better outcomes for our clients and create a positive impact in the communities we serve across the UK and Ireland."
 
Sodexo is committed to fostering a diverse workplace and continues to work to understand where change is needed and introduce support to increase inclusion and help employees into or back to work. This includes:

introducing a stronger external benchmark on access and progression through the Social Mobility Employer Index. Sodexo was the first organisation in its sector to do so.

strengthening family‑friendly and inclusive policies, including parental leave and paid carers leave to support retention and progression. 

supporting employees at key life stages remains a priority, with targeted support including menopause and endometriosis policies and paid carers’ leave. Sodexo is an accredited Carer Confident and Menopause Friendly employer, and a member of the Endometriosis Friendly Employer scheme.

amplifying employee voices through its SoTogether gender equity network, which provides practical support including a financial wellbeing toolkit to build confidence, resilience and progression.

increasing governance and accountability, with pay gap insights informing action planning and tracked through annual Social Impact reporting. 

building on its work to support colleagues affected by domestic abuse. Globally, Sodexo was the first in its sector to sign a joint intent with the International Union Federation (IUF), committing to action to help prevent domestic abuse worldwide. 

continued investment in structured development pathways for all employees to support progression and improve representation at all levels. The company is already ahead of its ambitions for female representation in senior leadership. 

Ndidi Okezie OBE, Chief Executive of Business in the Community says: “The case for gender equality in business is unequivocal. Now, more than ever, employers must continue to take action on gender equality, creating workplaces where employees can reach their true potential.
 
“Progress on gender equality is not only vital for fairness, but for business performance and long-term economic growth. I want the TT50 to help businesses recognise that gender equality has multifaceted benefits. It isn’t just about businesses doing good – it’s about the fact that doing good makes you do well.”
 
In the UK & Ireland Sodexo employs more than 30,000 people. The company uses its scale to drive positive change through its Social Impact Pledge 2030, which includes a dedicated 'People' pathway focused on creating workplaces where everyone can belong, thrive and progress.

Elior UK: Catherine Roe to step down from the CEO role in the coming months. Michal Seal to succeed her. #

Elior UK has announced that Catherine Roe has taken the decision to step down from her role as Chief Executive Officer of Elior UK. Michal Seal, currently Managing Director Healthcare, has been appointed to succeed her. 
 
Catherine Roe’s decision marks the conclusion of an outstanding career within the Elior Group, to which she has devoted more than twenty years of professional commitment, including twelve years leading Elior UK. Throughout this time, Catherine has embodied a style of leadership that has been both demanding and deeply people-focused, making a significant contribution to the transformation and reputation of the business. The company has achieved significant growth during Catherine’s tenure as CEO, both in terms of revenue and profitability.
 
To ensure the smoothest possible transition, Catherine Roe will remain with Elior until 30th September 2026 and work closely with Michal Seal during this time. 
 
Michal Seal has established a strong reputation as a strategic, commercially astute and results-driven leader, recognised for building high-performing teams and delivering sustained business growth. Most recently, she has successfully returned the UK Healthcare business to sustained profitability through a clear focus on growth, client retention, operational efficiency and disciplined cost management. 
 
Prior to joining Elior, Michal Seal spent more than seven years with SSP Group, where she has played a key role in driving market-leading sales performance and profitability via innovation, a relentless commercial focus and strategic brand development. 
 
Her appointment marks an exciting new chapter for Elior UK.

Creed Foodservice unveils Christmas 2026 range inspired by ‘Newstalgia’, experience-led dining and social connection #

From hot honey glazed turkey and truffle loaded sharing dishes to mini savoury croissants and decadent doughnuts, Creed Foodservice has launched its Christmas 2026 range, designed to help operators capitalise on the season's biggest trends: Newstalgia, experience-led dining and social connection.
 
The collection reflects growing consumer demand for festive food that delivers both comfort and excitement. While nostalgic flavours continue to resonate with diners seeking familiarity and reassurance, operators are also looking to create memorable occasions and experiences through premium ingredients, social dining formats and dishes that bring theatre to the table, whatever the setting.
 
Familiar festive flavours: reimagined formats
The influence of Newstalgia can be seen throughout the range, with traditional festive flavours reworked into contemporary formats designed to appeal to modern diners. Products such as the Turkey Dinner Pasty from Proper Cornish, Chocolate & Orange Biscuits from Lomond Foods and Panettone Bread & Butter Pudding from Country Range tap into consumers’ emotional connection with festive food while introducing fresh formats and elevated presentation.
 
The trend extends to desserts, where classics remain firmly in demand. Gluten-free Eatons Sticky Toffee Pudding along with Rhubarb & Custard Crumble Torte and Italian Style Plum Tart from Country Range combine familiar palate-pleasing profiles with premium execution, delivering the comforting indulgence diners increasingly seek during the festive season.
 
Dining becomes the experience
Alongside Newstalgia, this year’s range has been shaped by the growing importance of experience-led dining. Christmas now encompasses a variety of social occasions, from workplace gatherings and festive lunches to informal catch-ups and sharing occasions across a range of settings. With 73% of consumers likely to try a restaurant offering small plates and diners typically ordering two to three dishes per person[1], grazing and sharing formats present a significant opportunity for festive menus.
 
To help operators meet this demand, Creed’s 2026 range includes delicious bites from snack brand Scootch – including Cheese & Truffle Arancini, Cheddar & Chorizo Arancini, Serrano Ham Croquettes and Chicken 'Kyiv' Croquettes. A range of prawn products, perfect for impressive dishes that require little kitchen skill to prepare include inky black Truffle Prawns, crispy Noodle Prawns, and Breaded Butterfly King Prawns from Pacific West.
 
Designed to encourage social dining and longer dwell times, all of these products work well on grazing boards and small plates, offering operators the opportunity to build sharing, discovery and occasion-led menus.
 
Premium comfort food takes centre stage
Creed’s 2026 collection also reflects the continued demand for elevated comfort food, combining familiar ingredients with premium touches and labour-saving convenience.
 
A turkey lobe from Creed Family Butchers decadently glazed with Hot Honey from Country Range offers a contemporary twist on a festive centrepiece, while unctuous Pulled Beef & Red Wine En Croûte and creamy Salmon, Spinach & Crème Fraîche En Croûte from Classic Cuisine deliver the theatre and visual appeal consumers increasingly expect from seasonal dining experiences.
 
Ingredients such as truffle, cured meats and pistachio help operators create standout menu moments and add perceived value across festive menus. Meanwhile, easily baked-off starters, mains and sides such as Barbers Cheese Soufflé, Pieminister’s Christingle Pie and Potato Gratin with Truffle from Traiteur De Paris, help kitchens deliver restaurant-quality presentation and flavour while easing operational pressures during peak trading periods.
 
Capturing festive impulse spend
Seasonal bakery and impulse products continue to offer significant opportunities for operators, with 58% of consumers and 79% of 25-34-year-olds saying seasonal bakery launches appeal to them[2]. The range includes Pistachio & Berry Doughnuts and Gingerbread Hot Chocolate Doughnuts from Planet Doughnut, Apple Pie Sticks from La Lorraine, as well as Mini Chocolate Yule Logs and Mini Iced Loaf Cakes from LHMC. 
 
Creed’s Insights Executive Gabrielle Evans said: “Christmas 2026 is shaping up to be a season where consumers are looking for quality, indulgence and memorable dining experiences, while still gravitating towards the festive flavours they know and love.
 
“Our Christmas range has been carefully curated to help operators meet those expectations. We've combined comforting festive favourites with innovative products, premium ingredients and shareable formats that create genuine moments of occasion. At the same time, we've remained focused on the practical realities of busy kitchens, offering solutions that deliver standout quality and visual appeal without adding operational complexity, while ensuring there are options to help operators cater for a wide range of dietary requirements, including vegetarian and gluten-free diners.
 
“While trends such as newstalgia continue to influence festive menus, we're seeing operators succeed by striking the right balance between familiarity and discovery. By combining traditional festive flavours with innovation and convenience, we're helping operators create menus that feel both familiar and fresh, while delivering the memorable experiences diners increasingly expect during the Christmas season.”
 
Creed’s 2026 Christmas range will be available to order from 1st October 2026. To view the full festive brochure visit: https://about.creedfoodservice.co.uk/christmas/.

Sodexo colleagues mobilised for good in 60-day Stop Hunger campaign #

To celebrate the 60th anniversary of Sodexo, the Stop Hunger Foundation in the UK & Ireland ran a 60-day fundraising and volunteering campaign between April and June which saw over £7,600 raised and over 2,000 hours of volunteering recorded by Sodexo colleagues across the region. 

Social impact has always been part of Sodexo’s DNA. Since Pierre Bellon founded Sodexo 60 years ago, the organisation has focused not only on the services it delivers, but on the communities it serves. Across six decades, colleagues have consistently stepped up, through everyday acts of kindness, volunteering, and long-standing partnerships that support those who need it most. 

To celebrate Sodexo’s 60th year, employee volunteers who champion charitable initiatives designed and spearheaded a business-wide volunteering and fundraising programme to celebrate National Volunteers’ Week and the company’s legacy while mobilising colleagues to take collective action in support of the Foundation’s mission to tackle food insecurity and its root causes. 

In the ‘60 for 60’ campaign Sodexo’s colleagues were encouraged to work together with clients, suppliers, friends and families to support in their activity whether that was sponsorship, donations or giving up their time to volunteer. 

The money raised over the 60-day period, £7,600, was driven from a wide range of colleague-led initiatives reflecting strong local ownership and engagement. Fundraising activities ranged from sponsored runs and bike rides to Paris, to charity football matches, raffles, bake sales and even a crochet-a-thon, creating 60 crocheted items in 60 days. 

Throughout the 60 days colleagues also volunteered with a number of the Foundation’s charity partners from those focusing on tackling food insecurity, community and social support organisations through to those providing education and mentoring programmes.

Camille Thobois, head of The Stop Hunger Foundation, UK & Ireland said: “This year we wanted to do something a little bit different, something that celebrates and represents the breadth of commitment that Sodexo and its employees have towards social impact.  The ’60 for 60’ campaign, an employee-led initiative provided a clear, flexible framework and celebrated the many ways colleagues and teams can get involved in supporting their own local communities. 

“We wanted colleagues to think creatively about how they can make a difference and they did.  Collectively, these actions contribute to a wider effort to tackle food insecurity at a local level, reflecting the Foundation’s belief that sustainable change comes from empowering communities and mobilising the scale, skills and commitment of our people.” 

The Sodexo Stop Hunger Foundation is an independent and UK-registered charity with a mission to sustainably break the cycle of food insecurity in communities across the UK and Ireland. It does this through offering grants, hands-on volunteering and skills transfer to a network of charity partners who direct support to where it’s needed most. In its latest impact report the Stop Hunger Foundation reported that it had supported 1.3 million people across 61 communities in the twelve months to 31 August 2025.

Modest May for hospitality groups as consumers keep lid on spending #

Britain’s leading hospitality groups grew their like-for-like sales by 0.4% in May, according to the latest NIQ RSM Hospitality Business Tracker.
 
It marks just the second month of growth for the sector in 2026, reflecting an ongoing squeeze on consumers’ disposable incomes amid rising costs. Groups’ year-on-year growth has now been below the UK’s rate of inflation, as measured by the Consumer Prices Index, for 13 consecutive months.
 
The Tracker, which is produced by NIQ, powered by CGA intelligence, in association with RSM, shows pubs were the best performing hospitality channel in May. A burst of warm weather over the late Bank Holiday weekend towards the end of the month brought consumers out to beer gardens and terraces, and helped pub groups to finish the month with sales 1.1% ahead of May 2025. 
 
Growth for managed restaurants was slower at 0.5%. It represents a fifth positive month out of six for the restaurant sector after a very challenging 2025, though operators continue to face inflation in many key costs as well as a tightening of spending on eating out. Meanwhile year-on-year sales in the bar sector slipped by 6.1%—the worst figure since early 2025.
 
Despite the challenges, some hospitality groups continue to open new sites, the NIQ RSM Hospitality Business Tracker shows. On a total sales basis—including at venues opened in the last 12 months—sales rose by 3.9% in May—slightly ahead of the recent rate of inflation.
 
The Tracker also highlights a better May for operators in London, which enjoyed the country’s best weather over the Bank Holiday weekend. Groups’ like-for-like sales rose by 3.0% within the M25 but fell by 0.6% beyond the M25.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Hospitality like-for-lke sales have been frustratingly short of inflation for many months now, and it’s clear that any recent growth is being driven by higher prices or new openings rather than extra volume. Millions of consumers are very cautious about their spending, and bars in particular are being heavily impacted by tighter budgets and changing leisure habits. The football World Cup brings a great opportunity for pubs to boost footfall in June and July, and reports of more staycations should also work to the advantage of all operators. Nevertheless, hospitality remains under severe strain.”
 
Saxon Moseley, Head of Leisure and Hospitality at RSM UK, said: “May’s figures continue an unwelcome 13-month run of below-inflation growth, confirming that the sector remains stuck in stagnation. While London outperformed the rest of the UK for the second consecutive month, buoyed by a heatwave that kept pub tills ringing, the picture elsewhere is worrying. Strip out the capital’s figures, and the rest of the country reported negative like-for-like growth. This is a real concern for regional operators and a stark reminder that consumer spending remains incredibly uneven. All will be hoping the World Cup stimulates demand across the UK and gives the industry a much-needed boost ahead of the critical summer holidays.” 

William White Meats launches innovative beef and mycoprotein range into Brakes #

William White Meats, the family-run butcher supplying bespoke meat-based solutions to the foodservice industry, has launched a new range combining beef and Quorn mycoprotein - with its first listings now live in Brakes.
 
The UltiMeat® range has been developed to help foodservice operators meet growing demand for lower-carbon, cost-effective menu options without compromising on flavour, texture or kitchen performance. Products include two burgers (57g and 114g), meatballs and mince.
 
The range was developed through a close collaboration between William White Meats and the QuornPro Chef teams, beginning with initial concept meetings and extensive tabletop sampling to refine flavour, texture and cooking performance before scaling recipes into full production.
 
William White Meats has specialised in blending and innovative product development for a number of years, working across a wide range of ingredients and formats to create bespoke products for foodservice operators.
 
The UltiMeat® range represents the latest evolution of that expertise, combining traditional butchery knowledge with modern ingredient innovation.
 
By combining responsibly sourced beef with Quorn’s mycoprotein, the range delivers up to 40% lower carbon footprint[1], cook loss of just 5% compared to 18% for standard beef, lower saturated fat, added fibre and fewer calories - giving operators a straightforward route to improving yield, margin and sustainability credentials simultaneously.
 
Rebecca Marks, director at William White Meats, said: “We are incredibly proud of this new range and see it as a real marker for innovation across our sector. It is crucial that we are all doing what we can to innovate, not only to support the environment but to ensure we are offering customers products that are second to none when it comes to flavour, quality and cost.
 
“This has been a genuinely collaborative development process from start to finish, combining our experience in meat blending and product development with Quorn’s expertise in mycoprotein innovation to create products that work commercially as well as nutritionally.”
 
David Flochel, CEO of Quorn Foods, said: “This range has been developed to provide a practical bridge for operators and diners who want to reduce meat consumption without removing it entirely. Combining meat and mycoprotein delivers the taste and texture consumers expect, while helping operators reduce carbon, manage costs and evolve their menus in a realistic, scalable way.”
 
The launch comes as foodservice operators face mounting demands to reduce Scope 3 emissions and manage volatile meat costs. The UltiMeat® range is available now via Brakes.
 
For more information visit - https://wwmeats.com/ultimeat-range/
 
Available via Brakes:
 
UltiMeat Burger 114g Wholesale – Buy UltiMeat Burger 114g in Bulk | Brakes Foodservice
UltiMeat Burger 57g Wholesale – Buy UltiMeat Burger 57g in Bulk | Brakes Foodservice
UltiMeat Meatball 20g Wholesale – Buy UltiMeat Meatball 20g in Bulk | Brakes Foodservice
UltiMeat Mince 2kg Wholesale – Buy UltiMeat Mince 2kg in Bulk | Brakes Foodservice

Restaurants bounce back to real-terms at-home sales growth in May #

Restaurants achieved their best organic growth in delivery and takeaway sales in 18 months in May, the latest NIQ Hospitality at Home Tracker reveals.
 
The month saw Britain’s leading restaurant groups push at-home revenue 4.0% ahead of May 2025. The figure is just above the country’s current rate of inflation, as measured by the Consumer Prices Index, and follows four successive months of sub-inflation growth. It is the Tracker’s highest figure since November 2024, with the prospect of another boost from the men’s football World Cup in June and July.
 
The Tracker, powered by CGA intelligence, shows May’s growth was driven by delivery sales, which jumped by 8.9% on a like-for-like basis. Deliveries now account for 14.2 pence in every pound that consumers spend with restaurants—a sharp increase from only 10.9 pence two years ago in May 2024.
 
The popularity of restaurants’ at-home offers has been accelerated further by the rollout of delivery services across the country. Total delivery sales growth—including from new restaurants, or ones where deliveries have been launched for the first time—reached 16.3% in May.
 
By contrast, revenue from takeaways and click-and-collect orders tumbled by 7.8% last month. Takeaways have now fallen for 14 straight months as more and more consumers migrate to the ease of direct-to-door deliveries from third-party providers.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “After an exceptionally challenging start to 2026 for managed restaurants, real-terms growth for at-home sales in May is very welcome news. Consumers’ spending remains tightly squeezed and eat-in trading has been tracking below inflation for many months now, so deliveries are a vital source of cash. With the World Cup now underway, restaurants can look forward to further growth in June and July as people order in food for games.
 
“However, some deliveries are likely to have been ordered at the expense of eating-out visits. They also come with a hit to profit margins, which are already under strain from rising costs and taxes. It remains to be seen if current growth is limited to the summer or is a sign of better things to come for restaurants in the rest of 2026.”
 

Henley Royal Regatta 2026: Sodexo Live! puts sustainable, locally inspired hospitality centre stage #

Sodexo Live! will return to Henley Royal Regatta 2026 (30th June - 5th July), bringing a renewed focus to its hospitality experience with a greater emphasis on sustainability, seasonality and locally sourced produce.

Building on its role as official hospitality partner, Sodexo Live! is evolving its offer this year to place an even greater consideration on provenance and environmental impact - while maintaining the quality and character expected at one of the highlights of the British summer season.

A key part of that shift is a move towards even more locally sourced ingredients across the event’s hospitality programme. Menus have been designed to reflect the surrounding area, working with producers from across the Thames Valley to reduce food miles and support regional suppliers.

One example is the cheeseboard, which will feature selections from Nettlebed Creamery, based just five miles from the Regatta site in the Chiltern Hills. Produced using traditional methods, it’s a small detail that speaks to a wider change in how food is sourced and presented across the event.

Hospitality for the Regatta is delivered in partnership with Sodexo Live! with sustainability built into everything from supplier choices to packaging and waste reduction.

Scott Ashby, Divisional Operations Director at Sodexo Live! UK & Ireland, said: “Henley Royal Regatta is one of the most iconic events in the British calendar, and there’s a real opportunity to evolve how it’s delivered. For us, that means working closely with exceptional local producers like Nettlebed Creamery, while taking a practical, responsible approach to sourcing and operations. It’s about creating something that feels true to Henley but also reflects how people want to experience events today.”

Alongside changes to the food and drink offer, Sodexo Live! is continuing to reduce its wider environmental footprint. Initiatives for 2026 include cutting back on single use plastics, increasing the use of reusable and recyclable materials, and taking a more structured approach to managing surplus food.

The intention is not to reinvent Henley, but to refine it - keeping its traditions intact while making steady, meaningful improvements.

Daniel Grist, Secretary & Chief Executive at Henley Royal Regatta said: “We are very conscious of the responsibility that comes with hosting the Regatta in such a unique setting. The steps we’re taking are about protecting that for the long term - whether that’s through the suppliers we work with, the food we serve or how we operate behind the scenes. It’s an important part of how the event continues to evolve.”

The result is still unmistakably Henley: elegant, social and set against one of the most recognisable stretches of river in the country. But there is a clearer focus on local produce, thoughtful sourcing and sustainability that runs through the entire experience.

From a cheeseboard produced just down the road to menus built around the best of British seasonal ingredients, Henley Royal Regatta 2026 offers visitors a classic summer occasion - delivered in a more conscious way.

Tickets for Henley Royal Regatta 2026, including a range of hospitality experiences, are available via the official website: Official Hospitality - Henley Royal Regatta

Globally, Sodexo Live! supports some of the most well-known and high-profile sports clubs, events, and stadia. In the UK it partners with Ascot Racecourse, Fulham FC, Brighton & Hove Albion FC, Newcastle United FC, Nottingham Forest FC and the home of Scottish football, Hampden Park, to name a few. Internationally it delivers events such as Roland Garros, the Tour de France, the Miami Open and Miami Grand Prix, the BNP Paribas Open at Indian Wells in California, plus stadiums in the USA including the Hard Rock Stadium (home to the Miami Dolphins) and T-Mobile Park, home to the Seattle Mariners.

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

FEA announces new location and special offers for this year’s Industry Conference #

New packages broaden opportunity for engagement for associate and consultant members at FEA’s flagship event

FEA has announced details of the 2026 Industry Conference. This is FEA’s flagship event, where the industry comes together, networks and socialises with peers while learning about and discussing the big issues facing the sector.

Scheduled to take place on the 18th-19th November, this year sees the conference moving to a new location at the Staverton Park Hotel in Northamptonshire. To ensure that everybody has the opportunity to fully embed themselves in our membership community the FEA has introduced bespoke price bands for Associate members and Consultant members with the two night package on offer costing just £550, a saving of 50% compared to the full cost equivalent. FEA’s objective is to make the flagship event accessible for more members, allowing them to take full advantage of the opportunities the conference provides.

The event begins with the FEA Annual General Meeting taking place in the afternoon of day one, followed by the conference charity dinner in the evening which also includes the presentation of this year’s Charitable Endeavour awards. The second day will see a fascinating line up of speaker sessions from a range of industry experts, with the event being brought to a close with an evening gala dinner and the announcement of the winners of the prestigious FEA awards, including the Chair’s Awards, Apprentice of the Year, and the Outstanding Contribution to the Industry.

The two-night package includes access to all conference events as well as two nights of single occupancy accommodation.
The bespoke packages are open to associate and consultant members, new FEA members, and qualifying NextGen delegates. Furthermore, members of the Arena hospitality networking group can also book the two-night package for £550. There are also early bird discounts for full members, with two-night packages costing just £786 per person, a 30% reduction on the standard price if booked before 28th August 2026. There is also an option for first time attendees to join for just the conference at a 75% discount, with tickets costing £150 for the conference.

Non-FEA members are also welcome to attend, with prices starting from £1094. A full range of options are available allowing attendees to customise their booking according to their requirements.

As an important part of FEA’s annual schedule, the conference always sells out so if you are interested in attending early booking is recommended, particularly to take advantage of the early bird offers. To select your package and secure your place, visit the conference booking page: https://feaconference.co.uk/3/book-places or contact Rob Gibson at the FEA for assistance at Rob.Gibson@FEA.org.uk.
 
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 190 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 

Flora Professional helps operators unlock frozen dessert growth across delivery, takeaway and in-store #

Frozen desserts represent a significant but under-utilised growth opportunity in UK foodservice, with operators looking for solutions that can support sales growth, improve consistency and meet evolving consumer demand.

New research commissioned by Flora Professional highlights a clear commercial opportunity for operators, with frozen dessert solutions designed to help improve delivery performance, support operational efficiency and broaden customer reach across takeaway, delivery and in-store occasions.

The research identifies three key opportunity areas for UK operators to grow frozen dessert sales:

Unlock delivery and takeaway growth by improving product stability, reducing quality issues and protecting profitability.

Drive stronger operational and commercial returns through improved yield, efficiency and margin potential versus dairy soft serve.

Serve more customers with one simple solution through a true 1:1 dairy swap that supports wider menu appeal without added back-of-house complexity.Flora Professional’s frozen dessert solutions are designed to support delivery, margin and customer reach without compromising on taste or performance.

Driving better operational and commercial returns
Beyond delivery, Flora Professional offers operators a strong commercial model versus dairy soft serve.

Flora Professional delivers 9% higher yield versus dairy soft serve, helping operators serve more portions per litre, 35 versus 33, and support profitability.

This can help operators get more from every litre, while supporting stronger margins, reduced waste, greater back-of-house efficiency and improved return on investment.

Flora Professional also offers up to 45% lower CO₂ compared with dairy soft serve, helping operators support sustainability goals alongside commercial performance.

Unlocking delivery and takeaway growth
Delivery and takeaway remain a major challenge for frozen desserts, with quality and temperature issues affecting both operator confidence and consumer demand.

The research shows that 90% of operators report quality issues caused by melting and temperature fluctuations, while more than half of operations managers say delivery is affected by quality and temperature issues*.

Consumers are noticing the issue too. Half of consumers avoid ordering frozen desserts for delivery, while 39% cite products “melting too much” as the top issue.

Poor delivery performance can lead to complaints, refunds, replacements and lost repeat orders. However, if quality and temperature risks were reduced, 54% of operators believe sales would rise.

Flora Professional helps operators maintain quality and consistency, supporting stronger delivery performance, fewer customer issues and improved profitability.

Serving more customers with one simple solution
Consumer demand for dairy alternatives is growing, but operators need solutions that are simple to implement and easy to introduce into existing operations.

Flora Professional is designed as a true 1:1 swap for dairy soft serve, allowing operators to serve more customers with one solution rather than managing multiple product lines.

In blind taste testing, consumers did not notice a compromise versus dairy, with 8 out of 10 preferring Flora Professional compared with dairy soft serve. Half of younger consumers would be more likely to order soft serve or milkshakes if a dairy-equivalent taste was available in an option suitable for allergies or intolerances.

Aenika Shah, Head of Foodservice for UK&I at Flora Food Group, said: “Frozen desserts, from soft-serve and shakes to gelato, represent a significant and still under-developed growth category within foodservice.

What we’re seeing is not just a delivery challenge, but a much bigger commercial opportunity. Operators have the potential to unlock new occasions, reach more consumers and drive stronger returns, but they need solutions that truly work operationally.

At Flora Professional, we work closely with operators as partners, combining insight, product and expertise to help them unlock the full potential of the frozen desserts category. Together, we can build menus that deliver on taste, performance and profitability across delivery, takeaway and in-store.”

Flora Professional is encouraging UK operators to explore how its frozen dessert solutions can unlock growth across delivery, takeaway and in-store occasions.

For more information on the Flora Professional range please visit: Welcome to Flora Professional for foodservice professionals

*Research from Censuswide commissioned by Flora Professional of 50 UK operators and 2,000 UK consumers

Bestway Retail launches a major nationwide World Cup campaign across 3,000+ best-one and Costcutter stores #

Bestway Retail is launching a major World Cup activation programme across 3000+ best-one and Costcutter stores, helping retailers maximise sales opportunities through promotions, enhanced POS, shopper competitions, in-store theatre and category-led merchandising throughout the tournament.
 
At the heart of the campaign is a nationwide shopper competition, using a simple QR code mechanic at till point to drive engagement and encourage repeat visits. Customers will have the chance to win a Top Prize of an Apple iPad.
 
The campaign has been built around five key tournament shopper missions identified by Bestway, helping retailers convert matchday excitement into larger baskets, from planned big-night-in stock-up shops to last-minute “beer run” and matchday top-up missions. With strong levels of at-home viewing expected, and social viewing driving demand for food and drink to share, Bestway Retail is supporting retailers with a joined-up package of promotions, in-store activation, POS, range guidance and retailer communications.
 
Supported by store takeover activity from Official World Cup partners Walkers and Budweiser, six weeks of promotion from major supplier partners, the campaign brings together leading brands including Budweiser, Peroni, Rubicon, Coca-Cola, Boost, Monster, Red Bull, Highland Spring, Volvic and KitKat. Covering key matchday categories from beer and soft drinks to confectionery and snacking, the activity gives independent retailers a coordinated World Cup proposition designed to build footfall, grow basket spend and make the most of every trading opportunity.
 
A major focus of the activity is in-store theatre. Enhanced World Cup POS kits will be issued to selected stores, helping retailers create high-impact displays that drive visibility and impulse purchase. Materials include items such as wobblers, aisle fins, shelf strips, headers, highlighters and branded display support, with additional materials available through the best-one and Costcutter Vaults, our dedicated marketing support platform.
 
Retailers can also take part in Bestway Retail’s nationwide Best Dressed Matchday Store Competition, with prizes worth more than £1,000.
 
Jamie Davison, Retail Director at Bestway, said:
 
“The FIFA World Cup represents one of the biggest convenience retail opportunities of the year, creating increased demand across beer, soft drinks, snacks, sharing occasions and summer entertaining.
 
“We know shoppers will be making everything from planned stock-up missions for big matches through to last-minute top-up purchases minutes before kick-off. Our role is to ensure best-one and Costcutter retailers are ready to win every one of those missions through the right ranges, promotions, in-store theatre and shopper engagement.”
 
The campaign also reflects the wider opportunity for retailers to make more of linked purchases during the tournament. Bestway Retail is encouraging stores to bring together complementary categories such as beer and snacks, soft drinks and sharing bags, BBQ and party food, and licensed and non-alcoholic options, helping shoppers find quick, convenient solutions for matchday occasions.
 
Running throughout the tournament, the campaign will support retailers throughout the build-up to the tournament and across the key World Cup trading moments. Bestway Retail will use its retailer communications channels to spotlight key fixtures, featured products, promotional opportunities and sales-driving occasions as the competition progresses, helping retailers make the most of every matchday opportunity.

Elior at Work wins contract to bring healthy, sustainable catering to William Grant & Sons #

Elior at Work, the regional B&I catering arm of Elior UK, is delivering a refreshed workplace dining and hospitality offer for Scottish distiller William Grant & Sons as part of a three‑year contract across three sites in Glasgow and Girvan, South Ayrshire.

The partnership supports around 1,200 colleagues with dining, coffee, vending and hospitality services, combining innovative, health‑focused menus with technology‑led solutions designed to enhance the everyday workplace experience.

Sustainability is a core focus of the partnership. The collaboration has already featured a successful on‑site Kitchen Reclaimed pop‑up – a sustainability initiative demonstrating how commonly wasted ingredients can be transformed into creative dishes. Coffee‑ground brownies, vegetable‑peel kimchi and fruit‑and‑veg‑peel chutneys not only help reduce waste but also inspire teams to think differently about food use – lessons that can easily be carried into the home.

All food is now prepared fresh on site each day, supported by an enhanced Grab & Go range and made‑to‑order options at the counter. Refreshed menus and increased choice have been central to meeting client expectations and boosting sales, with health‑focused options and an expanded home‑baking range supporting engagement. Since the start of the partnership, the Elior at Work team has achieved a 50% reduction in fried food across the three sites.

To support quality and customer experience, Elior at Work has implemented the Lolly system – its strategic partner platform for POS, digital and customer‑facing technologies. Fully integrated with Elior’s systems, Lolly enables automated operational reporting, providing real‑time visibility and control across sites. This enhanced data insight supports smoother service delivery and an improved customer experience.

Calum McLaren, divisional managing director at Elior at Work, said: “We’re excited to bring our catering services to one of Scotland’s most prestigious businesses, William Grant & Sons. Its sites are already benefitting from our creative and sustainable concepts, which, supported by smart technology, will continue to evolve and improve over time.

“Our focus is on creating a workplace food experience that prioritises wellbeing, flavour and variety, and we’re already seeing exciting results.”

Compass Group UK & Ireland Partners with Cauli to Reduce Packaging Waste #

Compass Group UK & Ireland is expanding the deployment of Cauli’s technology-enabled reusable food and drink smart system, to drive its ambitious waste reduction targets.
 
The rollout follows an extensive proof-of-concept phase designed to refine reuse solutions across diverse, high-volume operating environments, within Compass’ Restaurant Associates Group, Eurest, Chartwells and Healthcare sectors.
 
Every piece of Cauli packaging, including coffee cups, takeaway boxes and pizza boxes is reusable up to 400 times, with a unique digital ID to maximise lifespan and data transparency. The system utilises smart tracking technologies, enabling customers to borrow and return food and drink containers seamlessly.
 
The system is proven to reduce waste compared to single-use alternatives. To date, Compass estimates over 383,000 single-use packaging items have been eliminated. This partnership also includes the integration of an AI-powered Reverse Vending Machine (RVM) across Compass sites to automate and simplify the container return process.
 
Compass recently launched Our Planet Promise, which shows progress made on its sustainability journey and future plans. Its commitments to waste include:

Achieve a 5% reduction in food waste in FY26 against a FY25 baseline
Reduce single-use foodservice packaging by 30% by 2035
Increase recycling and anaerobic digestion to 65% by 2035 

Ashleigh Taylor, Head of Environment, Compass Group UK & Ireland said: “We’ve been really impressed by Cauli’s innovative reusable cups and container initiative, and the statistics we’ve seen back up that the system can have a positive impact in reducing single-use packaging. We are now looking to roll out Cauli further within our business, which will support our commitment to reducing single-use packaging and help our clients in becoming more sustainable.”  
 
Mingqiao Zhao, Co-Founder at Cauli said: “A truly circular economy relies on accountability, not just alternatives. Many reuse schemes fail because without tracking, packaging simply disappears. By integrating smart traceability into the Cauli Reuse System, we keep containers in circulation and deliver data-backed waste reduction at scale. Partnering with Compass has allowed us to prove our technology in high-volume, cross-sector environments, and we are thrilled to expand this rollout to help more of their clients seamlessly transition to a frictionless, circular model.” 

Bestway Group hosts its Annual Charity Race Day at Royal Ascot #

Friday 19th June saw more than 750 guests gather at Royal Ascot for Bestway Group’s 33rd Annual Charity Race Day.

This year’s event was graced by the UK’s former Prime Minister, the Rt Hon Baroness Theresa May of Maidenhead.  Baroness May was one of the half dozen members of Parliament who along with captains of industry, diplomats, customers and Bestway colleagues came together to raise vital funds for Water Aid.

In his welcome address Bestway Group Chairman, Lord Choudrey CBE SI Pk, highlighted the businesses performance. He said that during the last twelve months, Bestway’s group annual turnover had increased to £5.2 billion and Profit Before Tax had grown to £750 million.    

Bestway Group serves over 12 million customers across the globe and provides employment to over 63,000 people.

Lord Leigh of Hurley who has raised over £750,000 over the years spoke of his experience of working with Water Aid and how the charity’s life-changing work helps communities around the world gain access to clean water, decent sanitation and good hygiene.

Highlighting the importance of ‘giving back’, Lord Choudrey said:
“Since first hosting our Charity Race Day more than 30 years ago, Bestway has proudly supported over 28 charities and raised more than £5 million for worthy causes. None of this would be possible without the unwavering support of our supplier partners, customers and friends, whose generosity continues to turn a great day into a powerful force for good.

“Giving back has always been part of Bestway's DNA. Inspired by the vision and values of our Founder, Sir Anwar Pervez OBE H Pk, supporting communities remains at the heart of everything we do. Through the Bestway Foundation, more than £50 million has been donated to charitable causes, helping create opportunities and transform lives both in the UK and internationally.

“To everyone who joined us on the day, thank you. Your support, generosity and friendship made the event truly memorable.

“Here's to another fantastic year of partnership, philanthropy and purpose”

Natalie Hulme joins the Restaurant Associates Group Executive Team #

A new era of strategic partnership: connecting today’s operational excellence with tomorrow’s business ambitions

Restaurant Associates Group is proud to announce the promotion of Natalie Hulme to its Executive Team. Appointed as Director of Strategic Accounts last year, Natalie brings a bold and future-focused approach to one of the most critical functions in the business: ensuring that client relationships are not simply maintained, but actively deepened and grown.

Her appointment arrives at a pivotal moment. In today’s volatile hospitality landscape, organisations can no longer afford to be reactive. Natalie’s mandate is clear: build the structures, talent, and insight that ensure Restaurant Associates Group’s most important clients always feel valued, heard, and ahead of the curve.

Protecting What Matters Most
As Director of Strategic Accounts, Natalie leads the team responsible for retaining and growing a portfolio of contracts across all parts of the business. Her team operates independently of day-to-day service delivery, creating the dedicated time and strategic distance necessary to focus on what matters most: long-term client health.

“The team sits independently of day-to-day service delivery, which means we have the time and headspace to really listen, ask questions, and bring in insight from across our sectors, our experts, and the wider market. We take the time to understand what matters most to each client, what success looks like for them now and in the future, and we translate that into a clear plan that our operations teams can deliver against. For clients, it gives them continuity, honesty, and a partner who is thinking ahead.”
— Natalie Hulme, Director of Strategic Accounts

Results That Speak for Themselves
The impact of this client-first philosophy is measurable and significant. Over the past three years, Restaurant Associates has retained more than £500 million of business across its strategic accounts’ portfolio. That result reflects not just strong relationships, but a deliberate, structured approach to engagement that begins long before a contract comes up for review.

“We become involved much earlier in client relationships and run structured business reviews and listening sessions as the backbone of every account. We use what we hear to shape ideas and innovation, rather than waiting for a contract renewal or re-tender process. More than 7 in 10 of our clients choose to renew with us early, before going to market.”
— Natalie Hulme

Recognising the outsized contribution these accounts make, Restaurant Associates Group continues to invest in a dedicated Strategic Accounts function, demonstrating to clients that their business is treated with the seriousness and personalisation it deserves.

Building Talent From Within
Natalie has placed equal emphasis on building the internal capability required to sustain this approach. This includes targeted training for operators, a structured mentoring culture, and active participation in Compass Group’s NextGen programme, which supports the next generation of commercial talent.

“We’ve invested heavily in building strong capability across the team. The result is a team that protects our strategic client relationships and creates real space for organic growth.”
— Natalie Hulme

Looking Ahead: An Embedded Partnership Model
For Natalie, the competitive advantage lies in continuity. Rather than deploying resource only when a contract renewal looms, her vision is for the Strategic Accounts team to be embedded throughout the entire client lifecycle, from onboarding through to renewal and beyond.

“We are moving beyond traditional bid support towards an embedded partnership model that spans the entire client lifecycle. Over the next twelve months, I will be rolling out a refreshed model that brings the Strategic Accounts team into onboarding, joint planning sessions, monthly strategic reviews and renewal planning, with shared goals between our operators and retention teams.”
— Natalie Hulme

This evolution reflects a broader ambition at Restaurant Associates Group: to be not just a hospitality operator, but a genuine long-term partner. With a breadth of expertise spanning food, front of house, hospitality and environmental, social and governance, the business is uniquely positioned to support clients in connecting today’s operational priorities with tomorrow’s strategic goals.

Bidfresh Uses Podfather Logistics Software to Support Customer Service Values #

Bidfresh, a supplier of fish, fresh produce and dairy, to the catering and hospitality sectors, is using Podfather logistics software to boost customer service, improve efficiencies and inform reporting, across a growing, nationwide food service operation. Currently consisting of 10 individual businesses, which all operate under the central brand, Bidfresh makes around 750,000 deliveries a year using its fleet of approximately 180 vans. Since implementing Podfather, which includes route planning and optimisation tools together with electronic Proof of Delivery features, Bidfresh has reduced unnecessary mileage, has better transparency with customers on delivery status and timings, and has clear visibility of delivery performance across all sites. 
 
“Since we originally implemented Podfather, Bidfresh and its Direct Seafood brands have continued to grow both in scale, geographic coverage, and complexity,” commented James Cartwright, Supply Chain & Logistics Director at Bidfresh. “Product ranges have broadened, the market has resulted in order profiles becoming more fragmented with smaller drops and tighter delivery windows, and customers are expecting and deserve their deliveries on time with real-time information and a smooth service. The business is also operating in a more cost-pressured environment with fuel, labour, and compliance requirements all impacting how transport is managed.
 
“As the business continues to grow and react to challenging operating environments and conditions, the ability to scale, without losing control or visibility is critical, and Podfather plays a central role in achieving that.”
 
Bidfresh, a subsidiary of Bidcorp UK, delivers quality fresh produce, fish, and dairy products, across the UK from ten regional, branded depots. Bidfresh makes around 15,000 deliveries a week, across the UK, to Michelin starred restaurants, pubs, hotels, schools and colleges, as well as contract caterers. Since implementing Podfather, Bidfresh has seen a growth in its delivery operation in terms of volume and complexity, with more daily deliveries across more sites, and more time critical drops. It has also witnessed higher expectations from customers around ETA accuracy, proof of delivery, and issue resolution. 
 
Bidfresh uses Podfather across all depots and its headquarters in Southport. Sitting alongside the company’s order management and ERP systems, Podfather automatically receives delivery data to build, plan and manage routes, providing drivers with clear and sequenced instructions via the Podfather driver app. Using the app, drivers are also guided to complete pre and post use vehicle checks ensuring timely notification and resolution of any defects or issues.
 
Once a route is initialised and underway, customers are automatically sent ETA notifications and updates which include the ability to self-serve live tracking data for their delivery. When on-site the driver captures date, time, and location stamped signatures and photographs as proof of delivery, together with any issue or exception reports. This information is shared, in real-time, with the customer – either kitchen contact, ordering department, or both, and feeds back into Bidfresh’s internal processes to support customer service, invoicing and issue resolution.
 
“Using Podfather, we are really cooking in our values - Focused, Responsive, Enthusiastic, Straightforward, and Helpful (FRESH) which are all centred around customer experience,” Cartwright continued. “As we continue to grow, Podfather will remain a key enabler supporting smarter planning and execution as delivery profiles evolve, providing stronger management information to underpin decision making and helping standardise best practice across all sites, and supporting continuous improvement through reliable, comparable data.”

Sodexo pioneers dual-provider apprenticeship programme to strengthen career pathways #

Sodexo UK & Ireland has relaunched its Grow with Sodexo Academy with a new pioneering dual-provider model, bringing together two providers, GLP Training and HIT Training, to strengthen leadership capability, improve workforce agility and support long-term career progression. 

Bringing together hospitality and FM into one connected pathway, the newly launched Grow with Sodexo development programme will provide participants with clearer picture of the progression routes Sodexo offers as well as a more consistent development experience across FM and hospitality and level 2, 3 and 4 apprenticeships. 

The new programme will see GLP Training, Sodexo’s FM training partner and HIT Training, its hospitality training partner provides an enhanced development programme focused on delivering specialist skills alongside multiskilling, problem solving, leadership and change management. 

This new approach also supports earlier engagement in learning – particularly among entry-level and younger employees – while responding to business needs. It provides Sodexo’s employees with broader cross-segment exposure, enabling them to better understand the scale of Sodexo, and see clearer progression routes and opportunities across the business. This supports workforce agility, internal progression and stronger leadership capability. 

Pete Siddle, Director of Talent and Learning at Sodexo UK & Ireland, said: “It is our belief that everyone should have the opportunity to succeed.  By bringing together our two specialist training providers into a single, integrated programme allows us to offer both deep technical skills and broader, transferable capabilities to help our people build clearer career pathways while supporting the future agility of our workforce. Our success is driven by our people and by investing in our people and creating clearer, more structured pathways, we are helping our colleagues build the skills and confidence to progress, while strengthening capability across our business.” 

The Grow with Sodexo Academy provides structured development pathways designed to improve progression and representation at all levels, the new dual-provider approach to the programme offers a more cohesive learner journey by bringing together specialist expertise into a single, integrated approach. 

Gemma Parsons, CEO GLP Training, said: “The future of workforce development lies in breaking down traditional silos and creating learning pathways that reflect how modern organisations operate. Sodexo's vision for a connected apprenticeship programme is a powerful example of what's possible when employers and experienced specialist training providers collaborate to rethink talent development. As proud stakeholders in this dual-provider model, we believe it not only builds specialist expertise, but also develops the adaptable, confident leaders businesses need to thrive in a rapidly changing world.”   

Matthew Robinson - Chief Commercial Officer - HIT Training added: “We are incredibly proud to partner with Sodexo and GLP on this ground-breaking programme. Together, we have created a pioneering model that makes the absolute most of the Growth and Skills Levy to deliver real value. This approach gives existing frontline teams much better opportunities to grow, while creating a brilliant pathway to attract new people into the sector. By joining forces as two specialist providers, we are proving that collaboration is the best way to help people progress their careers and drive long-term success for Sodexo.” 

Apprenticeships play a central role in Sodexo’s social impact strategy. The organisation considers all vacancies and roles as apprenticeship opportunities wherever possible, demonstrating its commitment to creating varied career pathways and promoting social mobility. 

Sodexo’s commitment to its people and for driving social mobility was recently recognised at the 2026 British Business Awards, where it was awarded Employer of the Year. Sodexo was also included, for the third consecutive year, in the recently published Times Top 50 Employers for Gender Equality. Led by Business in the Community the list is the UK’s most highly profiled and established listing of employers taking action to create workplaces where everyone, regardless of their gender, can thrive.

Award-Winning Cheesemaker, Clawson Farms, Combines Heritage and Innovation with Launch of Professionals Range #

Clawson Farms, proud farmer-owned cheesemakers with over a century of heritage, is delighted to announce the launch of its Clawson Farms Professionals range – a selection of versatile British cheese formats specifically developed to meet the evolving needs of chefs, caterers and foodservice professionals. The innovative range has been designed with a clear focus: delivering convenience, consistency, profitability and ease of use, without compromising on quality.

At the heart of Clawson Farms’ Professionals range is a selection of precision sliced cheeses, and the highly versatile Artisan Blue Stilton® Crumb and Artisan Shropshire Blue Crumb, offering solutions that streamline preparation while maintaining exceptional flavour and presentation standards. From core classics to indulgent premium Burger Melts, Clawson Farms Professionals presents a range of options that work across a wide variety of dishes and menu formats. 

Bill Mathieson, Managing Director, Clawson Farms “We understand the pressures faced by today’s catering professionals – for successful menus and smooth-running kitchen operations, ingredients that support speed, consistency, and cost control are more critical than ever. Our Professionals Range has been developed to support chefs in delivering high-quality dishes with greater ease and reliability. Useful formats, such as our Artisan Blue Stilton® or Artisan Shropshire Blue Crumb, and precision-cut slices, not only demonstrate the provenance of our award-winning British cheeses but also deliver a truly adaptable and versatile range of fine heritage cheese for all-day menu use across many foodservice sectors.”

Supporting Chefs with Provenance and Performance 
Established in 1912, Clawson Farms has built its reputation on expert cheesemaking using three essential ingredients: tradition, time and taste. The new Professionals range stays true to these values, using milk from dedicated farmer-owners who prioritise animal welfare and environmental stewardship, before being expertly crafted by skilled cheesemakers. 

The result is a portfolio of award-winning cheeses that deliver both outstanding flavour and operational ease in professional kitchens. The product formats have been designed for convenience and minimal waste; the range enables kitchens to optimise preparation time while maintaining high standards across every plate. They are available in multiple foodservice-friendly formats: 

Artisan Blue Stilton® Crumb – World Champion Gold Award winner, an iconic cheese, rich and bold flavour with a creamy texture. 

Artisan Shropshire Blue Crumb – Supreme Champion winner, a full-flavoured, mellow blue cheese, with a distinctive, natural golden colour.

Both eliminate the need for manual crumbling while delivering the rich, distinctive taste of traditional hand-graded, hand-turned Artisan Blue Stilton® and Artisan Shropshire Blue. The crumb format not only enhances efficiency but also supports precise portion control and creative menu development. Ideal for pizzas, pasta, soups, pies, jacket potatoes, sauces and much more. Available as 500g resealable pouches or in 1kg and 10kg bags.

Burger Melts – Round, precision-cut slices of hand-graded, hand-turned Artisan Blue Stilton® or Artisan Shropshire Blue, perfect for burgers, toasties and bagels. Available in 10 Slice packs, 2x5 (25g)

Individual portions – Single wedge portions of hand-graded, hand-turned Artisan Blue Stilton or Artisan Shropshire Blue, ideal for cheeseboards, charcuterie boards and festive platters. Available as 20 x 50g portions.

In addition, the range features bold, contemporary flavour innovations such as Caribbean Blazer® Cheddar with Scotch Bonnet Chilli Relish and Smoky Jack – Monterey Jack & BBQ, both available in catering packs of round Burger Melts and squares as 20 x 25g Slices (500g), offering an effortless way to add rich, smoky flavour, perfect for indulgent comfort food.

By blending award-winning heritage with modern functionality, Clawson Farms’ Professionals range
empowers chefs to create standout dishes that resonate with consumers while ensuring operational efficiency. Clawson Farms remains committed to producing exceptional British cheeses that celebrate provenance, support farmer-owners, and inspire creativity in professional kitchens. 

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

Compass Group UK & Ireland CEO update #

Robin Mills, CEO of Compass Group UK & Ireland, will retire this summer after 19 years with the business, including seven years as CEO and as a member of the Compass Group PLC Executive Committee.

Known for his people-centred and client-focused leadership, Robin has overseen a period of significant growth, with the UK & Ireland business doubling in size during his tenure. He successfully guided the organisation through the challenges of the Covid-19 pandemic, helping it emerge stronger and better positioned for the future, while also leading its expansion into new sectors and markets.

Robin's passion for innovation, social mobility and sustainability has shaped the culture of the business and he has put great food and exceptional service at its heart.

Alongside his executive responsibilities, Robin has served as Chair of the Compass Group Foundation. Since its launch three years ago, the Foundation has supported more than 21,000 people and backed over 300 small enterprises globally, creating positive and lasting impact in communities around the world.

Commenting on his retirement Robin Mills said:
“It has been a privilege to lead the UK & I business and to work alongside so many talented and dedicated colleagues. I am proud of what we have achieved as a business and how we have achieved it - by putting people first, supporting one another and never losing sight of the important role we play for our clients, customers and the communities where we work.

“I leave with immense pride in what we have accomplished together and have great confidence in its future. Compass is a special organisation, defined by its culture, values and people. I will greatly miss being part of the Compass family and would like to thank my colleagues, our clients and partners and everyone who has supported me along the way.”

Dominic Blakemore, CEO, Compass Group PLC added:
 "I would like to thank Robin for his significant contribution, integrity and leadership over many years. He has placed positive social impact at the heart of the UK & I growth strategy, helping to establish industry-leading standards in sustainability, social mobility and wellbeing. He is Chair of the Compass Group Foundation, and we are delighted that he will continue in this role following his retirement. I appreciate his ongoing commitment to create lasting impact with Compass and wish him the very best for this new chapter."

Charlie Brown, currently Executive Director, Strategic Partnerships, has been appointed Interim CEO to support a smooth transition over the coming months. Charlie is a highly experienced leader who has held senior roles across multiple sectors of the UK & Ireland business during his 19 year career with Compass. In his current role he works across the organisation, partnering with clients and leadership teams to drive growth, strategy and innovative client propositions.

A permanent CEO appointment process is underway, with a successor to be confirmed in due course.

Stadia Expo #

The sporting venue world is changing fast — and the decisions being made right now about how stadiums host and engage their audiences will define the next decade. stadia expo exists to put the right people in the same room: operators, specifiers and suppliers from across the ecosystem, gathered to share what's working, challenge what isn't, and build the relationships that move the industry forward.

For contract caterers, that room matters. stadia expo brings direct access to the venue operators and decision-makers shaping food and hospitality strategies at the highest level — alongside a dedicated conference programme built around the conversations the industry actually needs to have. 

A new ground for the sporting venue industry. Business Design Centre, London | 25–26 November 2026.
 
https://www.stadiaexpo.com/