Members’ News

August 2026

Bidfood reveals how to cater for generational divide this Christmas #

Christmas 2026 is expected to be defined by a continued consumer focus on value. However, what constitutes value varies significantly by generation. This divergence in expectations when dining out over the festive period underscores the need for operators to balance tradition, quality, and innovation within their Christmas offers.

To support caterers in meeting these demands, Bidfood, one of the UK’s leading foodservice providers, has launched a comprehensive festive range, packed full of exciting new products and familiar favourites, alongside a dedicated festive guide and a number of support tools.

With 57% of consumers likely to eat out during the Christmas season and 60% viewing it as more of a special treat than at other times of year, festive dining remains a key commercial opportunity for the out-of-home sector. However, while value for money remains a consistent priority across all demographics, what delivers that value varies significantly by age group.

Older consumers

For older consumers, value is strongly linked to delivering a traditional and dependable festive experience. Classic Christmas dishes dominate, with 57% of consumers opting for these, rising to 65% among 45-64s and 66% for over-65s.

This cohort is less motivated by innovation and more focused on execution, with consistency, quality and atmosphere playing a critical role in perceived value. Poor quality food (52%) and poor value for money (50%) remain the biggest barriers to satisfaction, underlining the importance of getting the fundamentals right.

For operators, this reinforces the need to prioritise reliable delivery of festive favourites alongside a comfortable and well-managed dining environment. Classic Christmas meats such as easy carve turkey breast, whole gammon joint, and British topside of beef all feature in Bidfood’s range. Perfect for those traditional festive diners. 
 
Millennials

Millennial diners take a more experience-led view of value, with quality and overall occasion key to driving spend. However, there is also clear willingness to trade up, with 24% of 25-34-year-olds placing particular importance on premium or high-quality festive dishes.

For this group, value is determined by the full experience, from food quality and presentation to service and atmosphere. Operational factors such as slow service and overcrowded venues can quickly erode perceived value, even where the food itself meets expectations.

This year’s range includes a number of elegant additions including a pulled turkey, pancetta & truffle vol au vent, melt in the middle camembert & mature cheddar souffle, and Premium Selection sticky toffee & date pudding bar, perfect high-quality pairings to couple with a festive hospitality experience.

Gen Z

Younger consumers, particularly Gen Z, are driving demand for more creative and flexible festive menus.

Among 18-24-year-olds, 14% say they are actively interested in trying completely new or innovative dishes at Christmas, more than double the proportion seen in older age groups. A further 53% disagree that restaurants have “gone too far” with festive innovation[6], indicating a strong appetite for experimentation.

New additions such as pork belly chicharrones with cranberry & gochujang glaze, bramley apple and cinnamon sponge pudding, finished with a generous scoop of Yarde Farm gingerbread ice cream mix those classic Christmas flavours with exciting innovation, perfect for catching the experimental eye of the younger consumer. 

Imogen Hassard, Marketing Manager at Bidfood commented:
“To tailor to these generational needs we’ve launched a range that offers choice and flexibility, alongside on-trend dishes that bring a sense of novelty to festive menus.

“Christmas presents valuable opportunities for operators, but it can also be one of the most demanding times of the year. Our focus is on helping customers plan effectively, protect their margins, and deliver a outstanding menu that has something for everyone.

“With over 700 products combined with helpful customer resource tools, this year’s range is giving operators the support they need to create memorable festive moments while staying mindful of customer budgets and menu preferences”

To find out more about Christmas 2026 at Bidfood, visit https://www.bidfood.co.uk/christmas/

Bestway Wholesale invests in peak summer trading with integrated campaign to help independent retailers maximise seasonal sales #

Bestway Wholesale has unveiled its Summer 2026 trading programme, a nationwide commercial campaign designed to help more than 100,000 independent retailers across its 60-depot network capitalise on one of the most important trading periods of the year.
 
Running until 10 September 2026, the campaign forms part of Bestway’s ongoing strategy to drive incremental footfall across its depot network, helping independent retailers increase store sales and profitability through stronger seasonal execution.
 
Summer represents one of the most commercially significant trading periods for convenience retailers, with warm weather driving increased and often unpredictable demand for convenience retailers. Impulse categories peaking as shoppers make more frequent top-up trips for BBQs, staycations, sporting occasions, picnics and last-minute food and drink missions. Against this backdrop, availability is critical, with retailers needing the right products in stock at the right time to capture seasonal sales opportunities.
 
Designed to create value for both independent retailers and supplier partners in the peak summer trading, the campaign is designed to help retailers drive basket spend and respond quickly to weather-driven demand spikes across high-margin, impulse-led categories including soft drinks, alcohol, snacks and confectionery.
 
In depot, Bestway is delivering bold barbecue-themed theatre alongside strong pricing and supplier-backed promotions, all designed to influence purchasing decisions at fixture and help retailers build the right range for summer. The activation simplifies seasonal ranging by highlighting proven, high-performing SKUs and helping retailers capitalise on key summer missions including BBQs, staycations, sporting occasions, picnics and last-minute top-up shops.
 
The campaign, themed ‘Red Hot Deals – Whatever the Weather’, is fully aligned across Bestway’s website and app, ensuring consistent access for both delivered and Click & Collect customers. Bestway’s weather-responsive digital tools also return for 2026, enabling retailers to align stock decisions with local forecasts and react quickly to short-term demand spikes across key drinks, food-to-go and summer entertaining occasions.
 
A structured programme of trade engagement will run alongside the campaign, reinforcing key messages across multiple touchpoints and supporting both ranging decisions and promotional execution throughout the period.
 
The campaign builds on the success of Bestway’s 2025 summer activity, which delivered an average 10% sales uplift for participating suppliers, demonstrating the effectiveness of combining compelling pricing, strong depot theatre and digital engagement.
 
For suppliers, the 2026 campaign provides integrated exposure at scale across depot, digital and trade channels during a critical trading window, helping to drive visibility, engagement and sales uplift at a time when impulse-led categories are at their seasonal peak.
 
Kenton Burchell, Group Trading Director at Bestway Wholesale, said:
 
“Summer remains one of the most important trading periods for independent retailers, particularly across impulse-led categories. Warm weather changes shopping behaviour quickly - frequency increases, convenience missions become more important and demand can move fast across categories such as soft drinks, alcohol, snacks and confectionery.
 
“Our role is to make it as easy as possible for customers to buy the right products, at the right price, at the right time, while helping them drive both footfall and basket spend.
 
“We’ve built ‘Red Hot Deals – Whatever the Weather’ to reflect how retailers actually trade - fast-moving, reactive and increasingly influenced by local conditions. Whether shoppers are planning BBQs, watching sport, enjoying staycations or making last-minute top-up trips, availability is critical.
 
“By combining strong pricing, clear in-depot execution and digital support, we’re helping customers convert opportunity into profit. This campaign is designed to give retailers the confidence to back key summer categories, maximise availability during peak demand and make the most of every seasonal sales opportunity.”
 
The Summer 2026 campaign forms part of Bestway’s ongoing investment in commercially-led seasonal activity programmes, designed to drive depot engagement, support supplier performance and deliver measurable returns for independent retailers.
 
To view the full details of the campaign, please visit www.bestwaywholesale.co.uk.

Nestlé Professional® Toque d’Or® 2026 winners return inspired following Scandinavian prize trip #

The winners of the 2026 Nestlé Professional Toque d’Or have returned from an inspiring prize trip across Denmark, Sweden and Norway, where they explored the people, places and experiences shaping Scandinavian hospitality. 

From barista training and knife craftsmanship to meeting the Danish Bocuse d’Or team and visiting some of the region’s standout Michelin-star restaurants, the one-week trip offered the Scottish duo a once-in-a-lifetime opportunity to develop their skills, broaden their perspectives and gain inspiration for their future careers. 

Nathan Derek Short, 2026 Back of House Winner, City of Glasgow College, said: “Toque d'Or has taught me that hard work, resilience and a positive attitude can take you much further than you could ever imagine. You're bound to have moments where you don't feel at your best, but you learn to keep going, adapt and never give up. 

“The trip showed me just how diverse the hospitality industry is and how many opportunities it offers. Meeting the Danish Bocuse d'Or team and going behind the scenes in some incredible kitchens was hugely inspiring. The organisation, attention to detail and respect they have for their craft are qualities I'll take back into my own career. I also believe experiences like this help show the next generation what modern hospitality is really about – passionate, supportive professionals working together to achieve exceptional standards. The more we can showcase that side of hospitality, the more young people we'll inspire to see it as an exciting and rewarding career."  

Declan Sloan, 2026 Front of House Winner, Ayrshire College, said: “My Toque d’Or experience has completely changed the way I think about hospitality and the career opportunities available. Not only through my time competing, but also during our trip across Scandinavia, where I saw just how many different career paths exist within the industry.  

“It also highlighted how important it is for the industry to continue creating opportunities for young people to step outside their comfort zones, ask questions and immerse themselves in new experiences, because that’s where confidence and inspiration can grow. I’ve come home with a much broader perspective, greater confidence in my own abilities and a real excitement for where a career in hospitality could take me.” 
 
Trip highlights 

The trip began with barista training at Zoégas in Helsingborg, Sweden, followed by a visit to Malmö and a unique sensory experience at the Disgusting Food Museum before enjoying an authentic meal at Bullen.  

In Copenhagen, the winners took part in a Suba Knives experience and met the Danish Bocuse d’Or team. Further highlights included exploring the streets of Copenhagen, taking part in a canal tour, and enjoying an immersive culinary experience at French-Nordic fusion Michelin-star restaurant, The Samuel.  

Nathan and Declan then travelled to Dragsholm Slot, a luxury castle hotel in Denmark, where they enjoyed lunch at The Stable before visiting Søren Wiuff. There, they explored the wide variety of vegetables, fruits and herbs grown for the fine-dining industry, including edible hemp, which later featured in one of their dishes. The visit was followed by a kitchen tour, storytelling session and herb walk with chefs Rasmus and Gustav, before an exquisite fine-dining experience at Michelin-starred restaurant Dragsholm Slot Gourmet. 

The final stage of the trip took them to Stavanger, Norway. On Friday, they joined a guided city walk and enjoyed dinner at Grill & Berkel. Saturday brought a thrilling private boat safari through the Fjords, taking in the spectacular landscapes, followed by lunch at the Fish Market. The pair returned to Glasgow on Sunday, bringing an unforgettable Scandinavian adventure to a close. 

Lorenzo Viganò, Managing Director of Nestlé Professional UK&I, said: “Nestlé Professional Toque d’Or is about helping emerging hospitality talent build confidence, broaden their horizons and understand the diverse career opportunities available within our industry. 

“This year’s winners’ trip gave Nathan and Declan access to exceptional food, drink and hospitality experiences across three countries, from specialist skills training and craftsmanship to Michelin-starred dining and Scandinavian approaches to service. 

“They have shown enormous talent and professionalism throughout the competition, and it’s exciting to know their Toque d’Or experience has inspired them to continue learning, challenging themselves and making their mark on the industry.” 

For more information about this year’s winners’ trip and to receive the latest updates on the 2027 Nestlé Professional Toque d’Or competition, please click here.   

Restaurant Associates launches Service Academy with renowned hospitality expert David Galetti #

Restaurant Associates, the premium hospitality brand, has partnered with acclaimed sommelier and hospitality expert David Galetti to launch its new Service Academy, reinforcing its commitment to developing exceptional talent and raising service standards across the business.

Formerly of Michelin-starred restaurants Le Gavroche and Mere, David Galetti holds a Masters of Culinary Arts and is widely recognised for his expertise in wine, food pairing and delivering exceptional guest experiences through thoughtful, intuitive service.

Developed exclusively for Restaurant Associates, the immersive three-day Service Academy combines technical skills with the behaviours that define outstanding hospitality. The programme will equip teams with the confidence, knowledge and expertise to deliver elevated guest experiences at every touchpoint, from refined tableside service and beverage knowledge to anticipating guest needs and performing with confidence under pressure.

Stephanie Robertson, Head of Experience at Restaurant Associates, said: "Exceptional hospitality is defined by the details that guests remember. Our Service Academy has been created to help our teams master the technical skills, confidence and attention to detail that set world-class service apart.

David's passion for hospitality aligns perfectly with our commitment to creating memorable experiences. Together, we're investing in our people, giving them the opportunity to continually develop their skills and deliver service that consistently exceeds expectations."

David Galetti said: "The Restaurant Associates team has a genuine passion for excellence, which makes teaching incredibly rewarding. The Learning Loft provides the ideal environment for immersive, hands-on training, allowing colleagues to build confidence and develop skills they can immediately take back to their teams.

Technology continues to enhance hospitality, but it will never replace genuine human connection. It's the thoughtful gestures, attention to detail and pride in delivering exceptional service that leave the greatest impression on guests."

The launch of the Service Academy reflects Restaurant Associates' continued investment in learning and development, ensuring its teams have the skills, confidence and expertise to deliver premium hospitality experiences that combine innovation with outstanding personal service.

Ridgeview Wine Estate chooses Company of Cooks as its food, drink and hospitality partner #

Company of Cooks is proud to announce that it’s the new food, drink and hospitality partner for Ridgeview, the English sparkling wine producer in Ditchling, East Sussex.

This is the first time Ridgeview has outsourced its food and beverage offer and the three-year deal will see Company of Cooks bring its destinations specialism to the winery’s Rows & Vine restaurant and events space.

The team was chosen for its expertise and reputation for elevating guest experiences through great food and hospitality, as well as its shared vision of growing Ridgeview’s offer throughout the year, expanding dining opportunities across different dayparts and seasons.

The exciting new direction for Rows & Vine is already underway. The restaurant, seating 120 across its three pavilions and rooftop terrace, is now open in the morning, serving barista-brewed coffee and pastries for the first time. Guests can now also enjoy Ridgeview’s inaugural brunch menu, with delicious choices such as shakshuka with toasted focaccia, ChalkStream trout with poached eggs, and French toast with mixed berries and crème fraîche.

Alongside the new brunch experience, Company of Cooks has introduced a refreshed lunch menu built around seasonal small plates, sharing boards and suggested Ridgeview wine pairings. This team will also continue to delight guests with the restaurant’s popular Sunday roasts and wine flights. 

The introduction of a new children's menu and vineyard-inspired activities for younger guests gives families even more reason to visit and ensures Rows & Vine is a destination that can be enjoyed by visitors of all ages.

Developing and nurturing the Ridgeview team is also a priority for Company of Cooks. Through bespoke training, the team will be supported to grow their skills and confidence to deliver an exceptional food, drink and hospitality experience that reflects the overall Ridgeview experience.

Dan Thennakoon, Operations Director for Company of Cooks, said: “We’re delighted to partner with Ridgeview to elevate and expand the food and drink offer at this beautiful location. The Rows & Vine restaurant boasts breath-taking views across the South Downs and maximising the opportunities for guests to enjoy them throughout the day, alongside exquisite food, drink and service, makes perfect sense. We’re wasting no time in growing the offer with the introduction of morning dining and coffee to suit all appetites. The onsite team has been fantastic, fully embracing the new direction and learning opportunities. Together, we’re excited for a busy and successful summer ahead, and beyond.”

Matt Gayler, COO for Ridgeview Wine Estate, said: “Hospitality has always been at the heart of what we do at Ridgeview, whether that's welcoming guests to the estate or seeing people enjoy our wines in restaurants and venues we supply. 

“Company of Cooks shares our commitment to quality, sustainability and showcasing local and seasonal produce, alongside creating exceptional visitor experiences. We're excited to work together to continue developing Rows & Vine and our hospitality offer at Ridgeview, while also building a closer partnership across the wider Company of Cooks venue portfolio.”

From Qutab to Doro Grill: McCain Streets Ahead unveils five food businesses to watch #

Five emerging operators secure the programme’s maximum investment and a route into live trading with KERB.

If you want to know what the UK could be eating next, look to the streets. Five food businesses bringing bold flavours and new cultural influences to UK hospitality have each secured the maximum £10,000 investment from McCain Streets
Ahead Programme, powered by KERB.

Gambino Cheese Steaks, Kutab Street, Addis Eats, On the Pull and Alu Bhaji received a combined £50,000 following Panel Day, taking McCain’s total investment in training and programme delivery to nearly £600,000.

But exceptional food alone was not enough. Each founder had to prove they possessed the commercial thinking, operational discipline and ambition needed to turn a standout dish into a sustainable business.

Meet the five operators

Gambino Cheese Steaks – The classic cheesesteak reimagined with Caribbean and African flavours.

Kutab Street – Azerbaijani qutab brought to UK street food through a distinctive,authentic concept.

Addis Eats – An Ethiopian-inspired doro grill built around aromatic spices and flamecooked flavour.

On the Pull – Pulled Welsh lamb and roast potatoes transformed into contemporary street food.

Alu Bhaji – A vibrant vegetarian concept celebrating pav bhaji with fresh onion salad.

Together, they capture the forces reshaping modern hospitality: global flavours, personal food stories, familiar formats reinvented, and regional ingredients presented in new ways.

They also show why street food remains one of hospitality’s most important testing grounds: where founders can move quickly, challenge convention and discover whether a great idea can win customers.

From standout dish to viable business

Created by McCain and powered by street food specialists KERB, Streets Ahead helps aspiring entrepreneurs from disadvantaged and challenging backgrounds overcome barriers to entering hospitality.

Participants receive structured learning, food development, coaching and practical support before selected founders pitch at Panel Day. Judges assess taste and originality alongside pricing, margins, workflow, scalability, branding and route to
market.

Lucy Smith, Product Manager at McCain Foodservice Solutions, said:
“If you want to see where hospitality is heading, look at what is happening on the streets. It is where founders take the food they love, the cultures they represent and the ideas they believe in, and turn them into concepts people will queue for. 

“Each founder showed exceptional food, commercial ambition and a clear vision. Streets Ahead is not about handing over a cheque and walking away. It combines meaningful investment with coaching, practical experience and a route into trading that can turn talent into a lasting business.”

Now the real test begins

The investment marks the beginning of the founders’ next stage, not the end of their Streets Ahead journey.

They will now have the opportunity to progress into InKERBator, KERB’s immersive programme combining structured learning with live trading in a busy London street food market. There, founders can test their concepts with paying customers, refine menus, strengthen operations and build confidence to grow.

Natalie Capaldi, Business Coach at KERB said:
"Receiving £10,000 investment is just the beginning. These founders have shown the creativity, determination and entrepreneurial spirit needed to build successful food businesses. InKERBator offers an opportunity to build on that momentum, providing expert guidance and practical support as they take their next exciting steps."

Roman founder of Kutab Street said:
“Thank you very much for this incredible opportunity. I’m truly honoured to have been selected and really appreciate the confidence that McCain and KERB have shown in me and Kutab Street.”

Since launch, Streets Ahead has combined McCain investment with KERB’s expertise to help talented founders build viable businesses and shape the future of UK hospitality.

Sodexo appointed as soft FM partner to Homerton Healthcare NHS Foundation Trust #

Homerton Healthcare NHS Foundation Trust has appointed Sodexo Health & Care to deliver soft FM services at its acute hospital and Mary Seacole Nursing Home.   

The contract also includes East London NHS Foundation Trust’s mental health services at City & Hackney Centre for Mental Health, which sits alongside the acute hospital. 

Sodexo will provide a range of soft FM services to the east London sites, including cleaning, catering for patients, staff and visitors, portering, helpdesk, security, laundry, and waste management. 

The delivery of these services will be underpinned by technology, providing real-time job tracking and performance data that will help teams work more efficiently and support robust client reporting and transparency. 

The new five-year contract, with option to extend for two years, is scheduled to begin on 1 October 2026. 

Natalie Firminger, Estates & Facilities Director at Homerton Healthcare NHS Foundation Trust, said: “Sodexo stood out as a partner that shares our commitment to safe, inclusive and person-centred services. Their ability to bring together expertise, innovation and strong operational delivery will help us enhance the experience of patients, visitors and staff, while ensuring we make the best use of our resources. We are confident their collaborative approach will support our long-term ambitions to deliver high-quality, integrated care across our organisation.” 

Rob Jepson, CEO Health & Care, Sodexo UK & Ireland, said: "We are incredibly proud to be partnering with Homerton Healthcare NHS Foundation Trust to support the delivery of exceptional patient care. By bringing together our expertise in food and facilities management, we will deliver a smarter way of working that supports frontline teams to focus on what matters most and helps create resilient, high-performing services. We look forward to building a partnership that delivers benefits for the Trust, staff and the wider community."

Fresh Union Group Goes Global with the Launch of Fresh Union Imports and Fresh Union Exports #

Fresh Union Group is proud to announce the continued growth of its business with the successful launch of Fresh Union Imports and Fresh Union Exports, two specialist companies that strengthen the Group's position as a global fresh produce partner and reinforce its commitment to quality, transparency and long-term relationships.

Following five years of exceptional growth in the UK foodservice sector, Fresh Union Group has expanded its international footprint, creating a seamless sourcing network that connects trusted growers around the world with customers across multiple markets.

Fresh Union Imports, headquartered in the United Kingdom, sources premium fruit and vegetables from leading growing regions across the globe, including South Africa, Colombia, Costa Rica, Portugal and beyond. Since its launch, the business has introduced products such as South African Soleil Citrus lemons, Colombian De Los Angeles limes, South African Star Ruby and Marsh grapefruit, and premium melons and watermelons from Portugal, Costa Rican amazing pineapples among other jewels, all selected through close partnerships with growers and rigorous quality standards.

Complementing this operation is Fresh Union Exports, based in Cape Town, South Africa, where a dedicated team works directly with South African growers to supply world-class produce to international markets. Being close to production enables the business to understand seasonal conditions, oversee quality from the orchard onwards and build genuine, long-term partnerships with growers.

Working together, Fresh Union Imports and Fresh Union Exports create a year-round global sourcing network, allowing customers to benefit from consistent availability, complete traceability and produce selected at origin by experienced professionals.

Although the two businesses have only recently launched, they already operate with an agile, savvy and passionate international team that works across time zones, ensuring customers receive fast responses, market intelligence and reliable supply around the clock.

Leading this exciting new chapter is Daniel Badger, Director of Fresh Union Imports and Fresh Union Exports, whose extensive experience within the international fresh produce industry brings valuable knowledge of global markets, grower relationships and export logistics.

"Fresh produce is a global business built on trust, knowledge and relationships. By having experienced teams both at origin and in the destination markets, we're able to connect growers with customers more effectively than ever before. Our ambition is simple: to become the partner of choice for businesses looking for exceptional produce, outstanding service and reliable supply, wherever they are in the world," says Daniel Badger, Fresh Union Imports & Fresh Union Exports.

For Daniela Ivanova, Procurement Director, the expansion represents much more than increasing sourcing capabilities. "Successful procurement starts long before the harvest. It starts by knowing the people behind the produce. Spending time with growers, understanding seasonal changes, visiting farms and working together throughout the year allows us to make better decisions for our customers. Strong supplier relationships, transparency and knowledge at source are what enable us to deliver consistent quality every day."

For Fresh Union Group, the launch marks another significant milestone in its journey from a single London wholesaler to an international fresh produce business.

"Five years ago, Fresh Union began with a vision to build a business centred on quality, service and relationships. The addition of Fresh Union Imports and Fresh Union Exports represents another major milestone in that journey. It allows us to strengthen our supply chain, diversify our sourcing capabilities and continue investing in the future of the Group while staying true to the values that have driven our success from day one.", shares Robert Murchison, Co-Founder & Director, Fresh Union Group.

"The launch of Fresh Union Imports and Fresh Union Exports is about bringing the source closer to our customers. By working directly with growers and having teams on the ground in key producing regions, we're able to shorten the supply chain, move products more efficiently and introduce unique, high-quality produce to the market faster. It's an investment that benefits our customers today while creating opportunities for future growth." Oscar Gomes, Co-Founder & Director, Fresh Union Group

The launch of Fresh Union Imports and Fresh Union Exports further expands Fresh Union Group's portfolio, which now includes Fresh Union, Italian Fresh, Freshly Prepared, Attila Frozen Foods Wholesale, Fresh Union Imports and Fresh Union Exports. Together, the Group continues to invest in building a fully integrated fresh produce business that combines local expertise with global sourcing, delivering exceptional products and service to customers worldwide.

Elior appointed to deliver catering at Air France’s new London Heathrow lounge #

Contract caterer Elior UK has been appointed by Air France to operate the food and beverage offer at the airline’s new airside lounge at London Heathrow Airport, which opened on 7 July 2026. The five-year contract covers all catering across the 750 m² space, including 150-seats, a 60-seat restaurant and a staffed bar. The service is delivered by a team of 40 Elior employees on site comprising chefs, bar tenders, and front-of-house guest relations.

At the heart of the Air France lounge, located in Terminal 4, an Elior operated dining area invites guests to enjoy a convivial culinary experience, featuring traditional French dishes prepared on site. Designed as an open and welcoming space, where the kitchen blends seamlessly into the dining area, it seats close to 60 guests, with a mix of tables for two and a large communal table, perfect for spending time with fellow travellers.

Elior’s chefs have designed carefully curated and varied menus that change throughout the day, offering a selection of hot and cold, savoury and sweet dishes, including vegetarian options. Travellers will be able to enjoy dishes such as beef bourguignon.

A bar is also a main feature in the lounge. Its modern design creates a festive and sophisticated atmosphere. Staffed by Elior bartenders, it offers a selection of champagne, French wines and spirits.

As part of a more sustainable approach, Elior and Air France prioritise the use of local and seasonal produce when creating its menus. Particular attention is also paid to reducing food waste, as well as to the sorting and recycling of waste generated by catering services. Water dispensers are also provided to limit the use of single-use plastic. 

The Air France lounge provides passengers with a peaceful spot to relax and grab a bite to eat as soon as they arrive at the airport. Open daily from 5am to 10pm, it welcomes Air France La Première, Business* and Flying Blue Elite Plus customers, as well as eligible customers flying with KLM and SkyTeam alliance partner airlines. Bathed in light and offering a view of the runways, it reflects the airline’s world with a refined display of its brand identity, displaying its logo, the winged seahorse — Air France’s historic symbol — as well as a selection of posters illustrating its rich heritage.

Air France’s signature colours — shades of blue, bright white and touches of red — provide the space with an elegant, relaxing atmosphere. The sleek furniture has been carefully chosen to offer optimal comfort and showcase leading names in French design, such as Margaux Keller, Pierre Paulin, Patrick Jouin and Christophe Pillet.

Matt Wood, managing director, B&I at Elior said: “In aviation catering, the food has to be excellent from the first passengers at 5am through to the last departure of the day. Working alongside Air France’s teams, we have built an offer that brings the French art of hospitality to Heathrow Terminal 4, while keeping a tight focus on local sourcing, food waste and waste segregation. We are thrilled to be providing the hospitality at  Air France’s new lounge.”